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We tapped some of the city’s most talented hospitality pros for their recommendations on where to find Paris’ Olympians of mixology. ” CopperBay Inspired by the South of France, CopperBay opened its doors in the heart of the 10th Arrondissement in 2014. It’s served alongside a housemade almond mochi.
Or The Ginza Lights, a mashup between a Chu-Hi/Chūhai (shōchū highball) and a Wray and Ting (Jamaican rum with grapefruit soda). Made with Japanese rum, yuzu, and white grapefruit, Richard’s cocktail implements both soda fountain techniques from Darcy O’Neil’s seminal book “ Fix the Pumps ” as well as carbonation tricks learned from Arnold.
For Sebb’s, they have designed a comprehensive list of cocktails batched in the mixology kitchen, including spritzes, sours, and signature ‘sippers’. A dedicated viewing window looks onto the mixology room, while the open kitchen is centred around an expansive charcoal grill to give guests a glimpse of the live fire cooking.
For Sebb’s, they have designed a comprehensive list of cocktails batched in the mixology kitchen, including spritzes, sours, and signature ‘sippers’. A dedicated viewing window looks onto the mixology room, while the open kitchen is centred around an expansive charcoal grill to give guests a glimpse of the live fire cooking.
Rums began arriving from the New World, joining French brandies , fortified wines of Spain and Portugal, and Irish whiskeys already lining London backbars. The age of innovation accelerated into high gear in 2014 with the debut of Dandelyan along the South Bank of the River Thames.
Whilst their primary focus is on cocktails & mixology for bartenders and cocktail enthusiasts alike, there’s something for everyone here. To prove it, she’s been a finalist for Saveur’s 2014, 2015 AND 2016 best cocktail blog award. Let’s get to it.
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