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History

With a name like the Old Fashioned, it comes as a no brainer that you’re dealing with the godfather of cocktails, the original gangsta, the daddy. In fact, the first documented definition of ‘cocktail’ back in 1806 was a mixture of spirits, bitters, sugar and water - literally the four necessary ingredients for a good glass of the strong yet balanced that also happen to be the ingredients in an Old Fashioned.

Back in the 1800s, before pro distilling techniques and sexy sherry cask ageing barrels, Methanol used to be pretty prominent and that sh*t does not taste good so they’d add sugar and bitters to help it go down easy. This stiff drink became ‘the thing’ in Chicago in the 1860’s but it wasn’t until the 1880’s that a bartender at the Pendennis Club in Kentucky called it the Old Fashioned in honour of James E. Pepper, a well-known bourbon distiller, who soon brought it to Waldorf-Astoria Hotel bar in New York City. old.fashioned.2

The Ingredients

The Old Fashioned has had a load of variations through the years; some amazing, some cringeworthy. There was a sad phase in the 1990’s where orange and cherries were muddled in, but we try to forget about that it. Thankfully tastebuds, along with everything else, have gone retro and we’re back to the traditional methods - strong, simple and boozy, yet with a certain panache. Changeable and yet pretty damn easy to make, it all starts with a solid base of good whiskey. American Bourbon or Rye is the classic depending on taste - don’t know the difference? You need to swat up with our guide to whiskey.

The Whiskey

There’s a helluva lot of wicked whiskeys out there but when we’re stirring it up, these are what we go for: Bulliet - Both their rye and their bourbon make a killer Old Fashioned. The bourbon's all gentle spiciness with smooth vanilla and toffee notes to keep it sweet. The rye is straight rye; bold and crisp, spicy and with a rich taste of honey. Four Roses Small Batch - Smoky and sweet, this bourbon has fruit, honey and spice with dryness coming through. There’s a fair bit of heat in there too but no sweat, it won't blow your head off. Rittenhouse Rye - Not for the faint hearted. At 100 proof this stuff packs a serious punch, but in all the right ways. It’s pretty hot and heavy straight but when stirred over ice flavours of gingerbread, dark chocolate and dark wood open up. Boom.

The Rest

Angostura Bitters - If the booze is the soup, the bitters are the seasoning. No one really knows what’s in this but you’ll taste bits of nutmeg, cinnamon and cardamon, all very bitter, obviously. You only need a couple drops. Think small. Sugar - Everything tastes better with a little sugar, sugar. Get a cube in that glass. Ice - Thought ice was just ice? Think again. The kinda ice you use can change the whole drink. Go big with badass blocks or big chunks that create a small amount of dilution while chilling everything to perfection. old.000.fashioned

Mix It Up

60ml whiskey 2 dashes Angostura bitters 1 cube sugar Orange peel for garnish Place all ingredients into a mixing glass, add a hunk of ice and get stirring. The purpose here is twofold: you want to chill the drink down, but you also want to slightly dilute, adding that tiny bit of water to get all the flavours outta the booze and bitters. Pour into a sexy tumbler (no one wants a killer cocktail in a cracked IKEA glass) and add - you guessed it - more ice to keep things chilled. It’s nothing without the signature garnish of orange peel: give it a twist over the glass to release the oils and spruce that cocktail up.

Alternatives

It wouldn’t be an American drink if it didn’t try to rebel every now and then. You’ll see Old Fashioneds with rum, tequila and all sorts depending on mood. We’ll take a dark rich rum, thanks." 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Master distiller is the person who is responsible for the production and quality of the final spirit product. How long have you been doing what you do? I‘ve been a distiller since 2005 when Reyka Vodka was launched. I‘ve been the master distiller since 2012. When did you have your eureka moment / When did you realise that Reyka would be amazing? On my second day working as a distiller, I found the true differences that Reyka Vodka had from other world known Vodka brands. Why did you set it up / what made you become a master distiller? Time has led me in this direction. From working in engineering & then becoming a distiller, I liked it a lot! Then, as time progressed & I learnt more I became the master distiller. What do you do when you are not making alcohol? When I´m not making alcohol I´m either working as a police officer or as a fire fighter. As well as a master distiller I am also a part time police officer and a member in the local fire fighter team. On top of that I am also a father to four children. Who have inspired you? My grandfather lived on a farm located close to where the distillery site is now, he knew that water from the lava field sources would be best water ever, so he constructed pipes from the farm house to the nearest lava field (approx 15km of plumbing) so that he could get the purest water in the whole area. My grandmother still lives at the farm and she is 97 years old this year. Advice for other people looking to start their own distillery? Have a lot of patience! If you had a super power what would it be? If? It‘s quite obvious that I have a super power! What’s been your biggest achievement? At work: Reyka winning best Vodka at the 2011 international wine and spirit competition (IWSC). Personal: My children. Who would play you in a movie? Brad Pitt if he was better looking. Tell us something amazing about the alcohol drinks industry? It was illegal to sell beer in Iceland until 1989! Do you have any quirky or OCD rituals? No, I have not. Other alcohol brands you respect? Hendricks gin, Balvenie whiskey and Glenfiddich and of course Icelandic Brennivin. Worst day at work? There is no bad day! Best day at work? Everyday!" 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Dushan's gone from working the door at a seedy strip club to owning possibly the best bar in the Big Apple.  We met him for a drink to quiz him on all things chicks, booze and chicken soup. Did you know that it was sitting in Employees Only when the idea of BarChick was born? No idea but it’s not surprising as there are a lot of chicks in that bar, so chicks and bar , BarChick’s, one drink, two drinks and all of a sudden things start to make sense. I’m glad that our walls of creativity could have been of assistance to you! What do you think makes Employees Only such an iconic and all round kick ass bar? It’s the staff, the staff are what makes any place. We wanted to make sure that our staff were trained in a way so that they understand why they’re there and why the guests are coming. Where did the inspiration to set it up come from? We wanted to open a bar that we wanted to hang out in after we finished our shifts. There was nothing like that in New York City at that time and we wanted to open up a place that would primarily host other restaurant and bar employees. We've heard only 3 of your staff have moved on in ten years, what do you look for in an employee and why do you think they never leave? What I look for is very simple! I look for people who always see the glass half full rather than half empty. Everything else I can teach you but if you don’t like people, if you’re not an optimistic person in your archetypal personality type, then it’s best you look for work somewhere else or another line of field all together. I think to be a hospitality professional you need to like people, this is the only requirement! You cannot be uncomfortable when you’re surrounded by people, you have to find a certain kind of pleasure or happiness when you are of service. I’m looking for people who understand that being of service is a privilege and understand the distinction between being of service and being a servant. They are so different. I’m looking for people who want to study the craft, master the craft and pass on the craft. The other reason they never leave is because money is pretty good! They make a lot of money working there and we as owners create conditions that are hospitable for our employees. We’re happy that they don’t have to go anywhere else. I’d love them to go open their own places but if they’re happy staying there then than I’m happy too. You serve free chicken soup at 3.30am, where did that idea from? Its genius. Thank you very much! I stole that idea when I was bartending in Greece, around 1991 and I was a club bartender, a young man maybe 21/22 years old and on the way home from work in the early morning hours you would stop by these “tabernas”. They would be serving this rejuvenating soup, not a chicken soup more of a vegetable broth, but it was really delicious and I felt that it would be a really nice way to say goodnight and thank you to people who have stayed all night at the bar. Your mates and business partners, what’s the secret to making that work? There is no secret, you take responsibility for yourself and hopefully your partners do that in the same way. You partner up with people who can bring something to the joint goal that you have. You don’t partner up with someone just because they can do what you can do, that’s not a smart partnership. My partners all have different skill sets from me and can do all sorts of things that I either don’t want to do or cannot do, or don’t wish to learn. So because they have that, we share the workload and the responsibility and it’s not always good but most of the time it’s good. Everything I’ve ever done had partners, precisely because of the reason of being able to share the workload and because I’m not a micromanager. I hate micro management and think people who micromanage are limited to what else they can achieve and I hate being controlled and therefore I can’t control everything. What's up next? Who knows! If you had asked me ten years ago where I’d be today, I would not have the slightest idea that I’d be living in LA and running a company and doing everything I’m doing. Favourite bar in the world? I don’t necessarily have a favourite bar in the word, I go to bars where I feel welcome and approved of. I don’t just go to places where the drinks are good, obviously it’s an added plus but I’ll be happy with a beer and shot if the emotional experience is there. So there are different bars in different towns that I like to go to but I don’t have a favourite bar per se. We're out drinking, what do you order me? It depends on the time of the day and on the occasion and on the weather and the season! There are different drinks for different times and they all carry a different emotion. It’s difficult for me to say “Oh I’d order you a champagne cocktail” because I don’t know when we’ll be out drinking but once we are I’ll probably know. Introduce us to someone in the industry you love? I love a lot of people. I have to say I love my apprentices a lot, some people who you may not have heard of are Milos Zica one of the principal bartenders at Employees only. Also Bratislav Glisic, another one of the Serbian boys who works behind the bar at Employees Only, these are people who are less known but are the engines behind every night and make sure we do service to volume. They are in charge of us pushing all these cocktails and moving all these cases that the liquor companies love us for. These are people who you don’t know and who don’t step into the limelight too much but who are crucial for us being as successful as we are. Why did you get involved with The 86 Co? It was our idea, Simon Ford, Jay Cosmos and myself founded that idea years ago and The 86 Co was the name we gave to our company because we wanted to send a message that we are in the business of “86’ing marketing fluff” from the liquor business in general. We wanted to be the first liquor company in the world that services professionals specifically and creates cocktail components that are specifically designed to make better drinks. I wanted to help my fellow bartenders to have liquid tools that are versatile and dependable and can deliver any time they need them too. Favourite bottle in the portfolio? I can’t tell you! They’re all my kids and I love them all equally. Why do you love BarChick? I don’t think the emotion could be described as love. I definitely have respect and a lot of curiosity and I really am intrigues every time I read it and I’m always interested to see what you guys write about. Keep on doing what you’re doing, it’s always important to share our craft and make it accessible to as many people as possible!" ["post_title"]=> string(48) "Meet The Guy Behind NYC's Best Bar: Dushan Zaric" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(46) "meet-the-guy-behind-nycs-best-bar-dushan-zaric" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2015-07-03 12:31:23" ["post_modified_gmt"]=> string(19) "2015-07-03 11:31:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(32) "http://www.barchick.com/?p=57028" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#403 (24) { ["ID"]=> int(2209) ["post_author"]=> string(1) "4" ["post_date"]=> string(19) "2015-07-02 11:11:51" ["post_date_gmt"]=> string(19) "2015-07-02 10:11:51" ["post_content"]=> string(8022) "Americans don't hold back in life - they do it all bigger and often better. BarChick loves a free refill, extra cheese, double shots and super sizing it, so we checked out where you can get a little piece of America in London town… have a nice day! NOLA  Head to the deep south for that southern hospitality that really can't be beat. Cigars, Hurricane cocktails, a hidden terrace and a tendency towards late night debauchery - this is where where the drinks industry likes to hang, so brace yourself for a solid session. With live music on Thursdays, they've fully embraced the New Orleans vibe, so grab a seat and let it wash over you like a warm summer breeze. 66-68 Rivington Street, London, EC2A 3AY THE AMERICAN BAR AT THE SAVOY When NYC's baddest bartender sacked off Prohibition and ran away to London we got lucky, because Harry Craddock brought a whole lot of American booze and cocktail making style with him. The America Bar is where London's cocktail scene kicked off; The bartenders over the years have become as famous as the constant stream of celebrity guests who frequent the place - Frank Sinatra used to sneak in after hours to play the piano. You get it, this place is legendary. The Savoy, Strand, London WC2R 0EU BIG EASY (Chelsea & Covent Garden) Big Easy…the ultimate feast. With two locations it's easy to go big no matter where you are. The original one in Chelsea has been rocking it out for 20 years while the younger sibling in Covent Garden has been keeping us fat and happy since last year.  Not only is the food menu huge, this place actually specialises in all you can eat sessions. Whether it's BBQ ribs, fresh lobsters, loaded fajitas or chicken wings. Do a Joey Tribbiani, grab some maternity pants (and a crab bib!) and prepare for some very intense meat sweats. Wash all this down with one of their many flavoured frozen Margaritas. 332-334 Kings Road, Chelsea, London, SW3 5UR  // 12 Maiden Lane, Covent Garden, London, WC2E 7NA ‎ THE BACK ROOM BAR Once the Hard Rock cafe's souvenir shop this is the badass-behind (location wise) of the Hard Rock experience. Serving up American style pizzas and rum heavy cocktails, all with a side of rock 'n roll memorabilia! You also don't get this kind of cheapness in Mayfair too often and definitely not with this much character... 148 Old Park Lane, London W1K 1QY BALTHAZAR OK so not technically American but if the US taught us one thing, it's how to do brunch - and for that we'll be forever thankful. They also brought us Balthazar, NYC's most legendary American meets French brasserie and the place to get you Bloody Mary and breakfast freak on in central.  All the faves from the New York classic are there and are executed to perfection - eggs, steak tartare, classic cocktails; stay all day. 4-6 Russell St, WC2E 7BN FAR ROCKAWAY Anyone who has taken then A train in New York towards JFK will recognise the namesake of this beast of a restaurant/bar/playspace. Taking the american motto of bigger is better to heart, this place is massive with food and booze ready to rock & roll you into an epic night. Get involved in their 18 inch pies and wash it down with cocktails on tap - too easy. 97-113 Curtain Road, London, EC2A 3BS BLUES KITCHEN (Camden & Shoreditch) There’s nothing more American than drinking straight Bourbon on the rocks and listening to some old school blues. These boys have a load of cocktails, a mega food menu, and a pretty impressive selection of American whiskeys. Boom. Even if it isn't your usual vibe, get in the spirit and get involved. In true American style they even have a good selection of boozy shakes – watch and learn McDonalds. With live music every night you’ll feel like you’re down South in the 20’s, and there’s something for everyone from soul to Motown. 111-113 Camden High Street, London, NW1 7JN // 143 Curtain Road, London, EC2A 3AR ALL STAR LANES  Is your all-embracing American sesh missing something? Fancy teaming a New York Diner with bowling? All Star Lanes are one step ahead. The cocktail list is lengthy and they throw in some sharing cocktails for good measure (one serves 8-10 people so you can have one of 4 for each team). Get stuck in and hit the killer Bourbon list, take it as fact that your aim will improve the more you down, just don’t slip on the lanes! Locations in Holborn, Bayswater, Brick Lane and Stratford. SLIM JIM'S LIQUOR STORE It feels as though you’re in an LA juke joint at Slim Jim’s - it’s dark ‘n dirty and it rocks! This dive bar has neon lighting, bare brick walls and intimate booths, meaning you can have a cosy few drinks with your mates, or you can pull up a stool at the SALOON bar and really get stuck in. They state that it’s probably the first in London, and definitely the best. Good to know! It feels like you’ve walked into the bar on Coyote Ugly, but try to resist dancing on the bar unless you are hanging ladies underwear from the ceiling – chicks get free drinks if they hand over their undies, boys you'll love it. 112 Upper St, London, N1 1NQ THE DINER If a bunch of nowadays shoreditch kids got time machined back into the 1950's this would be their hang out. Great tunes, massive meals, boozy milkshakes, and enough drinks to make you start want to start dancing in the isles. Locations in Dalston, Camden, Shoreditch, Islington, Covent Garden, Spitalfields, Gloucester Road EARLHAM STREET CLUBHOUSE The '90s are calling and it's time for a visit. This subterranean bar and pizzeria is covered in signs and lights from an East Coast amusement park plus theres an old school petrol pump that's found a far better use as a beer pump. With a kick ass juke box stacked with guilty pleasure classics (that you can slyly control from an app on your phone) and a drinks menu filled with '90s references - Ace Ventura or The Beach, anyone? - this is the place to indulge on all the best things from the not so distant yesteryear. 35 Earlham Street, Covent Garden, London WC2H 9LD ED’S  The staff look like they should be on roller skates, they have juke boxes on every table and they serve awesome burgers; that’s America to a T. Get the cherry coke and vanilla float, tap your foot to the 50s music and throw your diet head-first out of the window, in fact leave it at home. 12 Moor Street, Old Compton Street, Soho, London, W1D 5NG" ["post_title"]=> string(32) "Party Like an American in London" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(32) "party-like-an-american-in-london" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2015-07-03 17:55:56" ["post_modified_gmt"]=> string(19) "2015-07-03 16:55:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(27) "http://barchick.com/?p=2209" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "1" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#404 (24) { ["ID"]=> int(57064) ["post_author"]=> string(1) "4" ["post_date"]=> string(19) "2015-07-01 14:42:14" ["post_date_gmt"]=> string(19) "2015-07-01 13:42:14" ["post_content"]=> string(8129) "M Raw sushi We thought we’d seen it all, then we discovered quinoa sushi. M RAW is making raw sexy and taking the guilt out of fine dining but healthy stuff doesn't do it for you head to M Grill down the corridor for a Doctor Burger with all the trimmings - they serve Half Lobster as a ‘topping’ here. Into it? Get the Volzhenka Beluga Platter. It’s got lobster, vodka creme fraiche and champagne jelly. Blag your way on the list for the secret VIP room too. 2-3 Threadneedle Walk, 60 Threadneedle Street, London, EC2 8HP Egg Break at Soho House When Soho House open a new place, you go. Big on brunch (where isn't) and West London weekend vibes, think filthy breakfast baps, a sh*t load of smashed avocado and eggs in all their forms.  If you're a 4pm bruncher no sweat, they serve it up all day 'til 6. See ya there. 30 Uxbridge Street, London W8 7TA eggbreak Barrafina Brothers Sam and Eddie are busy boys. Having opened the second tapas restaurant Barrafina on Adelaide Street last summer (and winning the Taste of London 2015 ‘Best New Restaurant’ award for their Soho branch) they’re at it again, welcoming another place to go get your Spanish on - this time on Drury Lane. Go get classics like Migas y Huevos Rotos (potato and eggs with bread crumbs), fresh octopus and Conejo al Ajillo (rabbit with garlic). Get there early - and prepare to queue: we promise it's worth it. Opening mid-July / /43 Drury Lane, Covent Garden, London WC2B 5AJ Joe’s Oriental Diner Bringing dive bar vibes of the Orient to London, Scott Hallsworth’s sticky, smoky, spicy Asian food is the stuff of boozy feast dreams. It's a huge warehouse space with an open plan kitchen and courtyard out back for drinking in the sun. No tables? Sit on the steps, that’s how it rolls here. Get Duck Leg Red Curry during the week and brunch on Chilli Crab Omelette at the weekends. Reckon you can handle the heat? Smother everything in ‘Death’ - Scott’s smoky chilli oil, if you think you’re hard enough. The Laundry E8 Building, 2-18 Warburton Road, London E8 3FN joe.s Oldroyd Like Polpo? Tom Oldroyd played a big part in opening them all over London, so you’re gonna love his new place. The two-storey restaurant will have a walk-in cafe downstairs and bistro upstairs. The menu will change daily and focus on fresh, local produce from British farms, including dishes like Pea and Pork Jowl Croquettes with Truffle Mayo and Lamb and Almond Meatballs with Salsa Romesco and Pickled Garlic. Brunching? Go for all-day eggs and Bloody Mary’s.Summer Sunday’s sorted. 344 Upper Street, Islington, London N1 0PD Crab Tavern Ever tried a King Crab Brioche Doughnut? You should. This American-style crab shack is the newest joint to open in Broadgate Circle.  Try the Crab Mash and Shrimp Mac ‘n’ Cheese, and if you thought crab wouldn't work for brekkie, the Crab Hashbrown is set to change your mind. Hit it up in the evening for Tavern Iced Teas (three variations on the classic, get them all) and Missouri floats. Opens 1st July // Broadgate Circle, Unit 7, EC2M 2QS Crab.Tavern Paradise Garage Robin Gill, the guy behind Clapham institute The Dairy, is opening Paradise Garage mid-July and bringing Dairy chef Simon Woodrow and pastry chef Kira Ghidoni from The Manor with him. Reserve seats up on the pass at the big open plan kitchen and watch the frantic cooking action up close, or turn the pace down and go for a rabbit feasting ‘picnic’ for your table, complete with roasted saddle, confit leg and seasonal vegetables. Paradise row is where the party at. Opens 14th July // 254 Paradise Row, London, E2 9LE Blue’s Kitchen Independence Day Celebrations The Blue’s Kitchen Independence Day hot dog eating competition is back and we're talking 3 days of fierce feasting and 4th July celebrations. It all starts on 30th June with the Hot Wings Challenge; work your way through five different heat levels of The Rib Man’s sauces in 30 minutes. No water allowed b*ches. On the 1st July it’s all raw chilli - 10 chillies doesn't seem like a lot, but these little fellas are crazy hot. The finale kicks off on the 2nd July with the ultimate hot dog eating competition. Stuff down as many Big Apple hot dogs as you can in 30 minutes. The record is 19 which seems beatable, right? So worth it for the month’s Gymbox membership and £100 tab at Blue’s Kitchen prize. 111-113 Camden High Street, London NW1 7JN blue.s Hotel Chantelle It’s not actually a hotel. Don’t take your toothbrush. Do go try the Waffle Crusted Fried Chicken With Maple Syrup Cotton Candy at this NY import that’s got a big celebrity following in it’s home digs. Expect late night food service on Thursdays and weekends, when the kitchen stays open ‘til 3am serving fancy fine french dining meets American comfort food. Where else in London can you get served a Tuna Tartare Cigar in an actual vintage ashtray? 23 Orchard St, Marylebone, London W1H 6HH NY Fold Bruno DiFabio is a pizza God and legend in America’s foodie scene, and now he’s coming to London, baby! The six time World Pizza Champion (Best. Title. Ever.) is opening his new restaurant in Charing Cross this month, teaching us all how to do the ‘NY Fold’ properly. Sticking to their roots and keeping pizza old school with thick crunchy crusts and a secret dough recipe; you’ll never eat pizza in the same way again. NY Fold, 103 Charing Cross Road, London, WC2H 0DT ny.fold PizzaBuzz Feel like a kid again at PizzaBuzz, the new healthy(ish) fast food joint where customers build their own pizza using epic, fresh toppings. We’re talking apple-wood smoked bacon, meatballs, white figs and rock shrimp. Banging. Load up at the salad bar and choose from five different bases (including gluten-free, of course!). These guys are all about catering for special diets, so when it’s time for dessert you can pick from almond, goat and cow’s milk ice cream. Because a pizza feasts should be available to everyone, people. Opens 20th July // 2 Worship Street, London, EC2A 2AH Ham.and.pea (1)  " ["post_title"]=> string(71) "July For Foodies: Crab Donuts, A New Barrafina & Soho House Does Brunch" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(67) "july-for-foodies-crab-donuts-a-new-barrafina-soho-house-does-brunch" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2015-07-02 17:24:07" ["post_modified_gmt"]=> string(19) "2015-07-02 16:24:07" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(32) "http://www.barchick.com/?p=57064" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post_count"]=> int(5) ["current_post"]=> int(-1) ["in_the_loop"]=> bool(false) ["post"]=> object(WP_Post)#400 (24) { ["ID"]=> int(57128) ["post_author"]=> string(1) "4" ["post_date"]=> string(19) "2015-07-02 17:06:34" ["post_date_gmt"]=> string(19) "2015-07-02 16:06:34" ["post_content"]=> string(4635) "

History

With a name like the Old Fashioned, it comes as a no brainer that you’re dealing with the godfather of cocktails, the original gangsta, the daddy. In fact, the first documented definition of ‘cocktail’ back in 1806 was a mixture of spirits, bitters, sugar and water - literally the four necessary ingredients for a good glass of the strong yet balanced that also happen to be the ingredients in an Old Fashioned.

Back in the 1800s, before pro distilling techniques and sexy sherry cask ageing barrels, Methanol used to be pretty prominent and that sh*t does not taste good so they’d add sugar and bitters to help it go down easy. This stiff drink became ‘the thing’ in Chicago in the 1860’s but it wasn’t until the 1880’s that a bartender at the Pendennis Club in Kentucky called it the Old Fashioned in honour of James E. Pepper, a well-known bourbon distiller, who soon brought it to Waldorf-Astoria Hotel bar in New York City. old.fashioned.2

The Ingredients

The Old Fashioned has had a load of variations through the years; some amazing, some cringeworthy. There was a sad phase in the 1990’s where orange and cherries were muddled in, but we try to forget about that it. Thankfully tastebuds, along with everything else, have gone retro and we’re back to the traditional methods - strong, simple and boozy, yet with a certain panache. Changeable and yet pretty damn easy to make, it all starts with a solid base of good whiskey. American Bourbon or Rye is the classic depending on taste - don’t know the difference? You need to swat up with our guide to whiskey.

The Whiskey

There’s a helluva lot of wicked whiskeys out there but when we’re stirring it up, these are what we go for: Bulliet - Both their rye and their bourbon make a killer Old Fashioned. The bourbon's all gentle spiciness with smooth vanilla and toffee notes to keep it sweet. The rye is straight rye; bold and crisp, spicy and with a rich taste of honey. Four Roses Small Batch - Smoky and sweet, this bourbon has fruit, honey and spice with dryness coming through. There’s a fair bit of heat in there too but no sweat, it won't blow your head off. Rittenhouse Rye - Not for the faint hearted. At 100 proof this stuff packs a serious punch, but in all the right ways. It’s pretty hot and heavy straight but when stirred over ice flavours of gingerbread, dark chocolate and dark wood open up. Boom.

The Rest

Angostura Bitters - If the booze is the soup, the bitters are the seasoning. No one really knows what’s in this but you’ll taste bits of nutmeg, cinnamon and cardamon, all very bitter, obviously. You only need a couple drops. Think small. Sugar - Everything tastes better with a little sugar, sugar. Get a cube in that glass. Ice - Thought ice was just ice? Think again. The kinda ice you use can change the whole drink. Go big with badass blocks or big chunks that create a small amount of dilution while chilling everything to perfection. old.000.fashioned

Mix It Up

60ml whiskey 2 dashes Angostura bitters 1 cube sugar Orange peel for garnish Place all ingredients into a mixing glass, add a hunk of ice and get stirring. The purpose here is twofold: you want to chill the drink down, but you also want to slightly dilute, adding that tiny bit of water to get all the flavours outta the booze and bitters. Pour into a sexy tumbler (no one wants a killer cocktail in a cracked IKEA glass) and add - you guessed it - more ice to keep things chilled. It’s nothing without the signature garnish of orange peel: give it a twist over the glass to release the oils and spruce that cocktail up.

Alternatives

It wouldn’t be an American drink if it didn’t try to rebel every now and then. You’ll see Old Fashioneds with rum, tequila and all sorts depending on mood. We’ll take a dark rich rum, thanks." ["post_title"]=> string(34) "How To Make A Killer Old Fashioned" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(34) "how-to-make-a-killer-old-fashioned" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2015-07-02 17:22:12" ["post_modified_gmt"]=> string(19) "2015-07-02 16:22:12" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(32) "http://www.barchick.com/?p=57128" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["comment_count"]=> int(0) ["current_comment"]=> int(-1) ["found_posts"]=> string(3) "687" ["max_num_pages"]=> float(138) ["max_num_comment_pages"]=> int(0) ["is_single"]=> bool(false) ["is_preview"]=> bool(false) ["is_page"]=> bool(false) ["is_archive"]=> bool(false) ["is_date"]=> bool(false) ["is_year"]=> bool(false) ["is_month"]=> bool(false) ["is_day"]=> bool(false) ["is_time"]=> bool(false) ["is_author"]=> bool(false) ["is_category"]=> bool(false) ["is_tag"]=> bool(false) ["is_tax"]=> bool(false) ["is_search"]=> bool(false) ["is_feed"]=> bool(false) ["is_comment_feed"]=> bool(false) ["is_trackback"]=> bool(false) ["is_home"]=> bool(false) ["is_404"]=> bool(false) ["is_comments_popup"]=> bool(false) ["is_paged"]=> bool(false) ["is_admin"]=> bool(false) ["is_attachment"]=> bool(false) ["is_singular"]=> bool(false) ["is_robots"]=> bool(false) ["is_posts_page"]=> bool(false) ["is_post_type_archive"]=> bool(false) ["query_vars_hash":"WP_Query":private]=> string(32) "aca9a318a7ba79ff4761669f789a38a2" ["query_vars_changed":"WP_Query":private]=> bool(false) ["thumbnails_cached"]=> bool(false) ["stopwords":"WP_Query":private]=> NULL }

Find a Bar

FIND A BAR
WHERE
WHAT
WHO
WHEN

Pig's Ears Craft Beer Cellar

2$$

5 Hill Street, Richmond TW9 1SX

Tel: +44 20 8332 0055

Opening hours

Mon - Thurs: 5pm - 11pm,
Fri & Sat: 12pm - 1:30am,
Sun: 12pm - midnight

Check out their site

What to Order

Go for the Brewdog Honey infused Ale. Got a sweet tooth? Try their Chocolate Stout.

Barchick Says

Date Updated: 21/02/2013

If you’re looking for somewhere with a serious selection of beer, then you’ve come to the right place. Unassuming and hidden in the basement of an old Georgian building, you’d be forgiven for walking right past the Pig’s Ears. The interior is cave-like, mashed with classic pub décor. Think dark wooden finishes, ad hoc upholstery and vintage beer poster-ads adorning the walls. Walk through the bar and under dimly lit archways that lead down into the dining room, you’ll be surprised just how spacious this seemingly tiny cellar is.

Behind the bar is where it’s really at, stocked with over 110 types of craft beers, from Pilsners and Witte beers to stouts and ales – they’ve got ‘em all. Looking for something a little more special? Hit up their cask bar where they’ve got a monthly selection of cask beers served straight from the barrel. We went straight for their special bottle blends and tried the Steenbrugge Belgian Blonde, at almost 9% it packed a punch and we weren’t disappointed.

Eventually you’re gonna need something to soak up all that beer and you are in luck. These guys have the ultimate pub grub menu with a Belgian/American twist, charcuterie boards, gamey plates and a whole lotta mussels. Plus they’ve got weeknight deals to suit almost every taste – rack of ribs and pint for £12, anyone? Unsurprisingly this place gets rammed most nights of the week, so make sure you book in advance to secure yourself a table – you’ll be in here a while.


Good For

Take a date, Take your mates, Take your mum, Beers, Big groups, Food, Wine, Daytime, Evening, Late