An unforgettable liquid experience that unfolds between the shapes of the bar, the musical notes of a violin that harmoniously follow the steps of mixing. This and much more, enclose the essence of the London bar that speaks Italian.
In the first part of the interview we asked our professionals to explain the key to their success: thehospitality. A type of welcome from the Italian brand that does not give space to trends or fashions, but creates them. Now it's time to talk about mixing and cocktails, what will the Connaught Bar proposals be?
Ago, Giorgio, Maura tell us about your mixing proposal? Is it a “liquid experience” in all respects?
We have always been faithful to the classic, in our reinterpretations we let ourselves be guided by our personal experiences, such as travels or the realities that have shaped us over time, without ever losing sight of tradition. Everything is in the story, customers are fascinated by the narratives, the technique does not count if you do not know how to use it, extravagance is not always necessary, the important thing is to give an emotion. We know our customers well and we know what to offer, we remember their favorite cocktails and on occasion we offer something different that can meet their taste.
We have two regulars, who are great friends with opposite personalities that are revealed in what they drink. One lives in London and drinks very strong and eccentric cocktails, like his personality; the other comes from Milan and prefers fruitier and sweeter drinks; but when they are together it is a fascinating combination of personalities. They won us over so much that they inspired us to create a cocktail.
What characterizes your drink list?
The last drink list we made is called Forms and draws inspiration from the shapes of the bar on a figurative level, from the doors to the marble of the Connaught floor, to the leather of our armchairs. All this creates abstract sensations that take “shape” in our new proposal. The menu is divided into 3 sections: Equilibrium, which recalls the balance between shapes and flavours; Paradigm, inspired by the harmony that is established between the architectural forms of the bar and its cocktails And, finally, Nebula which takes us to a dimension of irregularity, that of experimentation and research. Each chapter follows a recurring pattern: five drinks, one of which is non-alcoholic. My favorite is Voronoi, a bright pink drink, served in a cup painted with edible dye, with white and red dots. The effect is amazing (Maura).
Your signature cocktail is the Martini. What is special about the “Connaught Martini”?
The Connaught Martini distills the essence of the Connaught. The first thing that comes to mind when you think of a bar is the Martini Cocktail, a timeless classic, to which we wanted to pay homage. The aim was to stimulate the curiosity of customers and make them participate. And so we created a selection of aromatic bitters to highlight the botanicals of the gin, or to give character to a Vodka Martini. The essences we offer range from coriander seeds, to lavender, to smoky and balsamic black cardamom. The most particular, perhaps, is our signature Dr. Ago, ginseng and bergamot. These are bitters designed for the customer. They are all different, we could say that everyone can find their own tailor-made Martini Cocktail with us. Another important element of our Martini is the blend of vermouth that we have made, a very broad bouquet of aromas, consequently it is versatile but not bland; it can be combined with all styles of gin, vodka and whiskey.
Behind every cocktail there is always a story, can you tell us how “Oops I drop an olive” was born? Were you inspired by Bottura?
It was a brilliant mistake, even if the drink wasn’t created for Bottura. Our relationship with Massimo was one of pure admiration, which over time turned into friendship. The name of the cocktail came later, but he was probably in our subconscious. We were trying some infusions with pine needles. We usually do some testing, every three hours, to see how the product evolves, but that time we ended up forgetting about it. The next day “Giorgio comes over all excited and says to me, it smells here, and I say to him, did you put olive oil in it?” (Ago), we end up trying it and it actually tasted like oil, which is absurd when you think about it: oil in a drink is almost impossible to use because it doesn't mix with the other ingredients. That's how it was born Oops I dropped an olive, and when Massimo came to visit us we let him try it, telling him the whole story, he was ecstatic. All of this always comes back to that combination of technique and emotional part that is fundamental for us.
What is your favorite spirit?
Mezcal, without a doubt. It is a passion that unites us, mezcal, a niche product and full of genuine values tangible from the travels made by Ago: My wife is Mexican, I have often traveled to Latin America. Initially I drank tequila and I understood, right away, that it was the distillation of Mexican values and not just a way to get drunk. Later I discovered mezcal which is an even more traditional product. Ago's experiences made us understand how to propose the product, we certainly could not tell his story but involving on the importance of the values, which this distillate contains, was the best key to understanding.
Ago, how did the collaboration “Martini Melody” with Davina Clarke come about?
The common thread of photography that has accompanied Ago throughout his life returns: the friendship born with the famous photographer Alan Shaller gives him the opportunity to meet Davina Clarke, Alan's wife and violinist. Last year, during an evening at Quo Vadis, he had the opportunity to hear her play and from there the idea of combining a classical melody with a cocktail was born.. The collaboration Martini Melody combines two ancestral art forms that have the same purpose: to create a welcoming and pleasant atmosphere in those who listen and sip the drink.
Is there a difference between Italian and English mixology?
It's not so much the difference between London and Italy, because techniques or innovations can be learned. The real difference is made by the clientele, in Italy they are not ready. Those who study in Italy have very strong foundations, but London gives the possibility to be creative. We have clients who, if they don't find anything new when they return, ask us for it. Italy is not behind, it is simply different. Here, we could say that the difference is cultural, London is a pool of cultures that mix together, it is a country of travellers, we could say "those who live in London are children of the world, they are not Londoners".
Do you have any new projects in progress? Any news coming up?
Let's get back to dancing with Forms the 2020 drink list and we will continue to work on the new one that is under construction. We are working on the Connaught Bar's Book, but we cannot express ourselves on this yet, you will hear about it later. However, we can't wait to get back to connecting with our customers. We are continuing to produce bottled cocktails, a project started during the lockdown, in particular we will sell in the "Sacci" art gallery, one of the most prestigious in Europe, a limited edition of 100 boxes of our signature Number 11 with two hand-painted glasses, the funds raised will go to charity for emerging artists.
What's your favorite cocktail?
The cocktail par excellence that represents us is the Connaught Martini, it has a special place in our heart. Not only because it is the emblem of the Connaught, but because it is a blend of ingredients and the three of us are very different in many ways but together we are perfect.
Clelia Mumolo
