Esther Medina Cuesta Interview

Esther Medina is arguably the first lady of the London bar scene. With a beautifully refreshing attitude, throwing the emphasis back onto customer satisfaction instead of personal expression, her passion for her work shines through the brightest.

1 What is the first cocktail you ever made?
-It was probably a spiced tea with a hint of triple sec that I made while helping my cousin with her Nursing Final Project.
My first original behind the stick was a twist on a Webster but, of course, I didn't know that at the time.

2 What are your 3 favorite drinks plus recipes; old, new and your own?
-Travelling to the past, I couldn't choose between a slightly wet Martini or a Manhattan with Rye and Italian style vermouth dashes of Maraschino and Angostura. But, if I don't mention a Sazerac or a nice sharp Side Car they will probably get jealous and never allow me to enjoy their beauty again. This said, though, I do love any good spirit stirred with ice with something sweet sweet and bitter. As you can see, I don't believe in drink monogamy.

New drinks? An Esspresso Martini (bless you Mr. Bradsell) made with rum or tequila and a good coffee liqueur - no sugar mind but sometimes a bit of homemade falerum.

My own, Royal Up Beet: 2 spoons of beetroot puree –beetroot just steamed and blended-, ½ a part of Maraschino liqueur, ½ a part of Agave Sec –or very dry triple sec and some agave syrup-, pinch of grounded cumin, 1 part sexy Blanco tequila, a squeeze of fresh lime juice, 3 parts of Rose Sparkling wine –nothing too dry best something rather fruity. Mix in a tin and serve in a frozen flute with one ice cube. Garnish with fresh crushed black pepper and a long lime string.

3 Tell us about a new flavor you have discovered recently?
-The latest addition to my ingredients pot is watercress. Its freshness is a natural wake me up and it’s a good source of antioxidants, minerals and vitamins – it’s a great revitalising ingredient.

4 If you could pass just one thing, on to an apprentice bartender what would it be?
-‘The guest should be the focus of your craft’ or ‘never forget that a good bartender must be a good host’ or ‘Be knowledgeable but humble’ or ‘clean as you go’!
Just one thing? Be professional.

5 What does the future hold for yourself and what do you see happening in the future in the industry?
-I see myself continuing to spread the passion and satisfaction of this noble art and industry evolving towards a bright innovative future rooted in its history and stories.

6 What has been your biggest satisfaction from working behind the bar?
-Every time a guest comes back.

7. If you were to have a conversation with a cocktail, (and presuming it could talk back to you and tell you its past). Which cocktail would it be and why?
-That has happened to me! We talked about their roots and essence, their evolution and transformations and their raison d’être.
But they don’t let me interview them! If I could prepare a list of must-answer questions it would probably be for the Brandy Crusta.

8 What influences your drinks from outside the industry (i.e. art, fashion)?
-The ingredients themselves, people. The weather.

9 If you were to break a bartending golden rule what would it be?
-I broke David Wondrich’s Esquire rule number 99 a few times…

10 Outside of flavor and the craft of the cocktail what in your opinion affects the appreciation of cocktails the most?
-Occasion, company and atmosphere. You need to read the moment.

11 If you were to champion a cocktail which would it be?
-Pink gin, made with Plymouth Navy Strength.

Beefeater's master Distiller Desmond Payne

Desmond is the chief distiller at Beefeater gin in London. He is fabled to be able to break down any complex spirit through smell alone. He ha been with beefeater since 1995.

1.What was the first drink/spirit you ever tasted and what was your reaction
- It was sherry – at my Christening! Just a taste on my lips, but I guess that’s what did it!

2.What was the first drink/spirit you really fell in love with and why?
- I really think it was gin. I was intrigued by the exotic taste and it seemed a very sophisticate drink.

3.What is a flavour you have discovered recently?
- I am interested particularly in how flavours combine to create new sensations. The use of pine shoots, for instance, in Beefeater Winter Edition, gives a very different way to how the juniper delivers.

4.If you could give a piece of invaluable advice to someone looking to start distilling / distillery what would it be?
- Take your time. Don’t try to change the world before you know how it works.

5.What does the future hold for yourself/company and the industry?
- Well, after more than 40 years in the distilling business, the future is probably shorter than the past! Having said that, I have no plans to retire yet. The gin industry is on a roll just now and I intend to stay a part of it.

6.what is your greatest satisfaction from working with spirits / in a distillery?
- I have been really fortunate throughout my career to be involved in all aspects of the business from buying the botanical ingredients, through distillation, and on to my involvement with cocktails and the bar trade. The creation of my first gin with Beefeater 24 is probably the greatest highlight.

7.If you were to have a conversation with a spirit (and presuming it could talk back and tell you its past) what would it be?
- When you start to have conversations with your drink, it is probably time to give up drinking.

8.Which to you is the most appealing spirit and why?
- No surprise, it is Gin. Because it is such a versatile spirit it can combine with so many other flavours. This is why I call gin the sociable spirit.

9.What are your 3 favourite cocktails involving spirits you have either worked on or are a fan of?
- Only three? No1. The Negroni. No.2 The Manhattan, and No.3 the Gibson Martini.

10.What prompted you to go into distilling?
- I was working in the wine trade and joined a company called Seager Evans in Deptford.in 1967. As well as dealing in wine, they also had a gin distillery. The rest is history.

Luca Cordiglieri Interview

1. What is the first cocktail you ever made?
- A Gin Martini in my father's bar, back in Italy in Santa Margherita Ligure near Genoa, where I was born and bred. I was 18 a very long time ago!! I made it for a regular guest, Giorgio, under my old man's supervision. Giorgio liked it or at least he said he did!

2. What are your 3 favorite drinks plus recipes; old, new and your own?

- Old depending on my mood, could be a manhattan with rye or bourbon or a Negroni, New I recently went to the Connaught and really enjoyed a Balsamico Martinez and I also did taste a cardamon Daiquiri at 69 Colebrook row that was memorable. My own is a combination of Beefeater 24, The King’s ginger liqueur, Benedictine, Cardamom Bitter, Szechuan peppers, stirred over ice and served into a martini glass, It will be on the new menu at China Tang so you're all welcome to come and try it.

3.Tell us about a new flavor you have discovered recently?

-Mao Tai a chinese spirit made with sorghum, quite nutty and chocolatey but very overpowering, a bar spoon of it takes over the whole drink!

4. If you could pass just one thing, on to an apprentice bartender what would it be?
- Travel, travel and travel. I think travel is great to see new ideas, opens the mind and it's also a great life experience.

5. What does the future hold for yourself and what do you see happening in the future in the industry?

- I hope the future for me holds my own bar at some point. As for the industry I think the status of bartenders will continue to grow with the general public, the profession is so much more respected now than it was say 15 years ago. but I can also see a move towards proper qualifications for working behind the bar in both product knowledge and service. Who knows one day we might have a degree in bartending there is surely enough subjects!!

6. What has been your biggest satisfaction from working behind the bar?

-It has to be taking the Chairmanship at the UKBG, as at the beginning I was full of doubts but as the time progressed I felt growing into the role and really enjoyed it! Also the response from the industry was fantastic which was a great motivator.

7. If you were to have a conversation with a cocktail, (and presuming it could talk back to you and tell you its past). Which cocktail would it be and why?

- I think it has to be an Adonis, one of the first cocktails I learnt and it brings back memories of when I first started. Also a while back I tried to do some research on it and could not find much out. I would love to talk to it, find out exatcly who created it, how the creator came up with the idea to use sherry as the main base, who were the people drinking it.

8. What influences your drinks from outside the industry (i.e. art, fashion)?

- I sometimes look at chef's recipes for inspiration.

9. If you where to break a bartending golden rule what would it be?

- Top of my head there is only 2 rules I wouldn't break, one is the grooming which for me it's really important and the other one is personal touch. People will always come back to the bar where they will be recognised and made feel at home. Everything else can be broken and it should be, only this way one can push the boudaries and find new things.

10. Outside of flavor and the craft of the cocktail what in your opinion effects the appreciation of cocktails the most?
10. In my experience a cocktail to sell in a bar needs to sound nice, so when people read the ingredients they are enticed to try them.


11. If you where to champion a cocktail which would it be?

A Widow's Kiss, a combination of Apple Brandy, Yellow Chartreuse, Benedectine and Angostura Bitters shaken and served into a cocktail glass. We tried this cocktail for our new menu at China Tang and we were surprised how the ingredients worked so well together.

Classic Cocktail Making at 69 Colebrooke Row

The gentle and mindfull folk at 69 have added another date to their series of masterclass' due to popular demand.

Information is below and be sure to get in quickly as spaces are strictly limited!

"Our next Master Class has been scheduled for next Saturday, 12 March from 2-4pm here at the bar with no name."

"Due to demand we have organised another of our most popular class. We will discuss the secrets to making all of the time-tested favourites: The martinin, manhattan & old fashion, daiquiri & margarita as well as our popular Colebrooke Classics. This is a great class for both the novice and seasoned drinker - all are welcome."

"The class will cap at 25 guests. To reserve your space, please contact drinks@69colebrookerow.com"