Archive | May, 2014

Campari Soda

22 May

It’s a hot day in London today and having spent hours travelling on buses, tubes and trains and rushing around I was in need of hydration and 5 minutes of peace.

Walking past an Italian restuarant and spotting Campari Soda bottles inside was like discovering an oasis in the desert.



Rosa Mexicano

7 May

There are many reason I could recommend Rosa Mexicano– their decor and drinks being just two.

Some of Rosa Mexicano's decor

Some of Rosa Mexicano’s decor

But the main one, and the one that it was sold to us on is their guacamole.

The guacamole!

The guacamole!

Made fresh in front of you, and with a choice as to its spiciness, it is incredible. Fresh, tasty, salty, creamy and moreish if you ever get there I heartily recommend it. We always seem to go at least twice when in New York and it’s not unknown for us to just order two bowls of this.

If you aren’t lucky enough to get to the restaurant then they have kindly put their recipe online and fortunately it’s just as good- I and numerous guests I’ve fed it to over the years can attest to this.


Virage NYC

6 May

On this trip to New York we’re staying right by Bar Virage and the smells and popularity of the restaurant have swayed us (not hard!) to try them.

Today the sun is shining and we sit outside and feast on Squid salad, arancini and lobster Mac & cheese.

Squid salad, arancini and lobster Mac & cheese

Squid salad, arancini and lobster Mac & cheese

The food was fabulous and were just sad we waited to long to try it as we’d soon become regulars if we were staying longer.



Molecular Cocktails Class

6 May

Having enjoyed ourselves so much last night at Sanctuary T we were pleased when our teacher, Ben Pare, told us he could run a Molecular Cocktails class… so 24 hours later we’re back and ready to learn.


The evening began with a delicious Chai latte and crostino with homemade burrata.



Then we moved onto the serious business of cocktail making. The theme of the evening was beginning with a basic cocktail and then playing with the formula and techniques to alter it.

The drink we began with was a variation of an Il Sorpasso and contained:

  • 2oz Aperol
  • 1oz Bourbon
  • 1oz Honey syrup
  • Prosecco
  • Rosemary sprig

Over the course of the evening we lenghtened the drink, turned it into a dessert by setting it with agar agar and then turned it back into a drink again with the addition of a pressurized egg-white and alcohol foam and bitters.











Tea Cocktails

5 May

We’re still in New York and I thought I’d look into any cocktail events and found out about Mixology: Learn to make tea infused cocktails at Sanctuary T so we headed there this evening.

Over the course of the evening Ben Pare taught us 4 different cocktails (a mix of gin, whiskey and tequila based) using different teas and tea powders and at the end we made our own concoction inspired by what we’d learnt.


teac cocktails_03

teac cocktails_04

teac cocktails_02

Saxon + Parole Again

3 May

Saxon + Parole is a restaurant I just can’t seem to stay away from. Since first discovering it nearly 4 years ago we’ve made sure to visit it at least twice on each trip back to New York.

Tonight we popped in for dinner and dined on pea soup, brussel sprouts, a burger and a salad- all washed down with plenty of gin & tonics- heaven!

Salad & burger

Salad & burger

Soup & sprouts

Soup & sprouts

Gin & tonic

Gin & tonic


There is something about this place that makes it seem able to perform magic with whatever ingredients they’re given. In their hands food and drink become more flavourful no matter how pared back the recipe- I can’t recomment it enough.

No Names To Protect The Not-So Innocent

2 May

The weather in New York at the moment is hot- very hot- and almost every day I have walked by a shop advertising beer ice lollies- what could be nicer?

Take my advice and steer clear!

Take my advice and steer clear!

Well the answer is anything but these. Unfortunately when frozen many things lose their sweetness, and alcohol seems to especially suffer from this. I’m guessing the beer used wasn’t sweet to begin with so the end result was the opposite of sweet but without any of the pleasure of a well-balanced bitter drink. I can’t believe the people selling these had actually tasted them as they were vile- the concoction tasted ugly bitter, gone-off and had no pleasure in them at all- and I can drink some weird and foul-tasting shit. This I had to throw away.

An ice-cold beer from the fridge just about made up for the horror of what I had tasted.


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