Posted on

Nottingham Forest Bar – Milan, Italy

In the middle of November 2016, The World’s 50 Best Bars website released their annual list. With New York and London strongly represented throughout the list, RumCask came across a bar in Milan called Nottingham Forest residing at number 38  (a regular since 2007!). This was of great interest as we were heading to Milan later that week anyway, and where better to have a cocktail or few?

Run by Dario Comino, this bar is known as the Cathedral of Italian bartending expression. The bar, and indeed Dario, focus on the science behind cocktails. A lovely intimate venue here with space for 20-30 people only and with a queue from the moment it opens (actually before it opens), this is not a venue to turn up late to!

Thankfully we got there 15 minutes before opening time and there were already 4 people ahead of us in the queue. We walked in and grabbed a nice cosy pair of seats with a good view of the bar. Nottingham Forest is full of wares from Dario’s travels and over 2000 bottles of spirits, an impressive showing indeed!

We were thankful as they also had an English cocktail menu, but I was forewarned it wasn’t as extensive as the native Italian version. The menu showcased a variety of different techniques used in the creation of some cocktail masterpieces which include spherification and cryogenics amongst others.

wp-1479736742379.jpgThe first cocktail was of course rum based. Well more specifically, white rhum. This was mixed with cranberry and ginger beer and was one of the Cryogenic cocktails aptly named “Chernobyl.” They use compressed CO2 which sublimates when used in a drink to pass directly from a solid to a gas, bypassing the liquid state creating white smog which they say is similar to “Merlin’s magic potions.”

wp-1479736738544.jpg

We also ordered a “Box” cocktail. This cocktail uses other senses to induce travel memories by mixing perfume and tastes in small Indian wooden cases with unusual incenses. We chose the Thai box which was vodka based and infused with passion fruit, although they had a Mandela box with liquorice infused and a Bombay box with Mango infused.

Both cocktails were beautifully presented. The Chernobyl was in a skull head glass with the cocktail bubbling throughout. The box arrived, well, in a box which the incense and a fortune cookie. As it was opened the aroma poured out and surrounded you, giving your senses an appreciation of Thailand before the first sip met your lips. A great couple of cocktails to start!

From here we had some of the complimentary nibbles and moved along to the next couple of choices. As you can imagine, we were looking forward to round 2. We decided on the “Message in a bottle” and “The Cube.”

wp-1479736746478.jpgThe message in a bottle is a cocktail in a glass bottle with a paper message on the side infused with aroma. You can place this message into the bottle to give it the authentic feel and let the aroma blend with the cocktail. Alternatively you can eat it separately from the drink and it will give you a similar experience. The options you have on the cocktail are light and fruity, medium or dry. We opted for the dry version.

wp-1479736731223.jpg

The Cube cocktail comes in a crystal cube with a pipette on the side. Before, during or after each sip, you can add a small amount of the pipette into the drink or your mouth. A little bit of work, but the result should yield a different flavour each time. A very interesting concept.

Once again the presentation was astounding when the cocktails arrived. Both looked as good as they tasted. The message for the bottle was “save the world.” A sentiment although vague, is something nobody can’t argue with. I’m sure these are usually in Italian so we appreciated the fact it was written in English. We promptly added this to the glass bottle to allow the aromas to infuse well. The dry cocktail was a nice change to the fruity Chernobyl from earlier. The Cube was miraculous in how the flavour changed after each drop of the pipette on the side. A great cocktail extremely well executed.

img_20161118_204902.jpgFour cocktails in and we had time for another one each. We decided to go off-piste and ask the bartender for something he thought we would like. A quick chat on what we liked and he had an idea of what to make. He returned with a large box that contained a couple of cocktails. He told us the picture opportunity will come the moment he opened the box and we got ready. He revealed a twist on the famous rum cocktail called the Hurricane. The twist was that it was infused with pink pepper and gentian violet via a method of sous-vide and garnished with star anise. Finally it was smoked with Marijuana. This cocktail fitted in perfectly with what we had tasted so far.

Staying with the theme of the evening, the presentation and taste of the hurricane was superb. This goes to prove as well as their set menu, they can create masterpieces on the spot to suit your taste profile. Well played Nottingham Forest, well played.

As we left the bar we saw a queue of about 30 people. Quite amazing seeing as the bar wasn’t jam packed inside. We were told this is because they limit the number of people in the bar and give you the best experience possible. They don’t rush you or even let you know there are people waiting outside. You are there to enjoy the experience, not to be rushed in and out.

Overall, Nottingham Forest clearly takes a lot of pride in all aspects of the cocktail experience for the patron. From the visual elements, to the smells and aromas, to the taste, each cocktail takes you on a journey. A journey which we will be revisiting on every trip to Milan, without fail. If you’re ever in the city, or even close, make the trip to the bar. You won’t be sorry. Just be sure not to turn up too late!

Posted on

Tia Maria – Flat White Russian

During our recent visit to The Cocktail Village in Spitalfields market during London Cocktail week, we came across a Tia Maria & The Coffee Project stand. Having missed our afternoon coffee, we thought it was a good place to start and had a quick look at the menu. After a quick glance, the choice was obvious: The Flat White Russian. Why you ask? Easy, it was the only cocktail on the menu that contained rum. The recipe in fact was:

– Jamaican Rum

– Tia Maria

– Espresso

– Demerara Sugar

– Milk

– Ice

The result was a delicious cocktail, both smooth and sweet, with a slight punch from the rum. Put it this way, we didn’t have just one!

Posted on

Aged ‘12 Year Itch’ Cocktail & RumCask Giveaway! Update 1!

Happy National Rum Month to you all!

As you may or may not know, we at RumCask have decided to age a cocktail in celebration of National Rum Month that is August. We have chosen the ‘12 Year Itch’ Cocktail. To read our first post on this process of cask aging the cocktail, and the giveaway details, click here.

Firstly a HUGE thanks to the hundreds of people who have already entered. We are genuinely stunned with how well this giveaway has been received. I guess there are more rum/cocktails fans out there than we realised! The winner will be selected at random online at the end of the month and then once the cocktail is ready, we will send the prize to the winner. Please keep spreading the word of the competition, there is plenty of time to still enter.

Although a relatively simple process, there were still measures that we had to undertaken before we could age the cocktail. Once we purchased the barrel, we had to ensure it was watertight and would allow the oak to interact with the cocktail. That involved soaking the barrel in water to re-hydrate it.  Once completed, the cocktail was added and now we must wait for the barrel to do its job, as difficult as waiting is!

The cask we chose was a charred American oak barrel. It should have three effects on the cocktail. Vanilla flavour from the wood should infuse with the cocktail along with some other flavours. The second effect should be an oxidation process which will add some nutty flavour to the cocktail. The final effect is extraction. The interaction of the acidity of the cocktail and the wood produces sugars which with help to soften the flavour profile of the cocktail and smooth out the flavours and helping them meld together.

Having spent a week in a barrel, it’s now its time for our first taste of the cocktail. The straw worth taken from the cocktail now shows a small difference from a week ago. The flavours have softened slightly and seem to be merging more than before. But there is not a huge difference yet.

Thanks again to all those who have entered and look out for the second update next week!

Posted on

Aged ‘12 Year Itch’ Cocktail & RumCask Giveaway!

Happy National Rum Month to you all!

We at RumCask have decided to age a cocktail in celebration of National Rum Month that is August. Aging a cocktail used to be quite a rare practice but it started to increase in popularity recently. Barrel aging cocktails adds unique twists and dimensions. They can help to add flair to the cocktails you create at home and become a talking point at any party you may host. Generally it is agreed that cocktails which do not have fresh ingredients are the best choices for cask aging.

After much “painstaking” deliberation, we have chosen the ‘12 Year Itch’ to be cask aged. This cocktail is quite simple with just three ingredients which make it an ideal choice to be aged.

Zaya 12 Year Rum
Carpano Antica Vermouth
Fernet Branca

Over the next few weeks we will be tasting and re-tasting the cocktail to see how it starts to change until we feel it has reached its sweet spot. The cask will be rotated and various tricks will be used to try to help get the best flavours.

RumCask Giveaway!

To help celebrate National Rum Month we will be sharing our final creation. One lucky person could win 500ml of our aged 12 Year Itch cocktail. To enter the RumCask giveaway all we would like is for you to follow our Instagram and Twitter accounts and then retweet/like this post. If we reach a combined follower count of 1500 on both Twitter and Instagram, then one lucky person will be drawn at random to receive our aged cocktail!

Be patient, keep an eye out for our updates on how the cocktail is aging and follow our progress throughout the month!

Posted on

Trailer Happiness

Trailer Happiiness

Two weeks ago, after a night out with friends for a reunion, the stragglers from the group (including yours truly) were determined for the evening not to end and made our way to Notting Hill. One of the group had recently been to a bar there and thought it would be the ideal place to continue the night. That bar was Trailer Happiness located on the very hip and trendy, Portobello Road.

So impressed were we by our experience that evening, we decided to go back 5 days later with our RumCask.com hats on and notebooks and pens at the ready! On our previous visit, Trailer Happiness’ enigmatic barmen, Sergio and Ronan had really impressed with their knowledge and passion for all things rum and it was with Sergio that we sat down for the second round (no pun intended).

Trailer Happiness is an “intimate lounge bar, den and kitchen” that serves some seriously wicked cocktails with a “Tiki twist”. Let’s not get things confused at this point. Whilst you are welcomed by a life sized plastic model of a topless woman, flower in hair, dressed only in a grass skirt and a colourful garland at the top of the stairs the bar (located downstairs) is no cheesy, faux-Mãori setup. In fact what we discover is a dimly lit, wonderfully eclectic room with ample seating and space for 70+ (at a guess) to sip great drinks and party the night away. For sure, the music at Trailer Happiness is taken very seriously and the mix of Blues, Hip-Hop, Funk and several other genres really gets the crowd jamming!

Specialising in rum but with an appreciation for “all quality spirits, wine, champagne & beer” the bar itself is a wonderful sight. A strong affiliation with Bacardi and probably the widest variety of Plantation rums I’ve ever seen (12+ at a glance) sets the tone. Then we see spectrums of Doorly’s, Chairman’s Reserve, Havana Club, Ron Barcelo, Don Q, English Harbour, Pussers and many more. Not just single bottles but a genuine granularity and depth of offerings from each marquee brand. The bar even has an offering of rarer rhum agricoles such as Homere Clement and Karukera. All this complimented by ranges of Jack Daniels, Hennessy and Patron amongst others. I think I’m in heaven and it’s got a bar!

Sipping many of these fine rums would have been an adequate approach to the task however we’d have learned nothing about the bar. The task here was to probe the personality and passion of Trailer Happiness and its bar tenders (Sergio hates the words “mixologist”) so we rolled up our sleeves and sampled some of their cocktails.

1) Myrtle Bank Punch

Over-Proof Rum (Woods, Plantation, Smith & Cross)

Homemade Pomegranate Syrup

Lime

Angostura Bitters

Absinth

Wow. What a punch! The three over-proofs are not messing around. Packed with crushed ice and served very tall this is the cocktail to take you into another gear. Lovely sweetness from the pomegranate syrup and a hint of banana from the Smith & Cross. Caveat emptor, this is not for amateurs!

2)     Hotel Nacional Special

Aged Cuban Style Rum (Bacardi 8)

Apricot Liquor

Pineapple Juice

Dried Lime

From research this cocktail first appears in Charles H. Baker’s ‘The Gentlemen’s Companion’ (1939). Sergio however informs us that the drink in fact pre-dates this book and is from 1921 Prohibition era. The Hotel Nacional in Cuba would serve this as a sort of “welcome drink” for the American Mafia. The history of this drink could not fail to impress and neither could Sergio’s take on it. Chilled, sweet with a wonderful acidity on the final part of the sip. Beautifully and elegantly presented.

3)     Zombie

Over-Proof Rum (Woods and Smith & Cross)

Plantation Original Dark

Bacardi Gold & White

Homemade Pomegranate Syrup

Grapefruit Juice

Lime

Cinnamon Syrup

Cinnamon Shake

Falernum Syrup

Whilst this is not a cocktail we tried, it’s one we watched Sergio create for other revellers and the spectacle left us gob-smacked. As Zombies go, we’ve seen nothing like it. The initial construction was none-too-different from the Rum Punch. Heaps of ice and plenty of the over-proof..! The drink appears balanced from the sweetness of the dark rum, the bitterness of the grapefruit, acid from the limes, almonds and ginger from the Falernum, through to the sweet & spicy cinnamon syrup. The crescendo in the preparation of the drink is when Sergio lets the cinnamon shake rain down over the drink through a huge blast of fire from his blow torch! The sparks and theatre leave everyone in awe.

4)     Corn’n’Oil

Bacardi 8

El Dorado 8

Falernum

Angostura Bitters

Lime Twist

We asked Sergio to make us a “girly drink”. Bad move! We quickly discovered another thing Sergio hated and that is gender-defining drinks. We felt rather embarrassed to say the least. Thankfully, Sergio being the consummate professional he is, enlightened us to the scientific notion of ‘Supertasters’.  A person who has a sense of taste, far more acute than the average is a supertaster and women are more likely than men to have this heightened sense. As a result, they are more likely to experience unpleasant bitter tastes than the boys and are steered towards sweeter drinks at some subconscious level.

Enter Corn’n’Oil. Traditionally served over ice but Trailer Happiness will present it to you in a lovely, chilled martini glass with an exquisite twist of lime. The beautiful demerara flavour of the El Dorado 8 year really shines through and the cocktail is wonderfully balanced. If you enjoy an Old Fashioned, this is not a million miles away to our mind.

We could go on and on here. Trailer Happiness has become somewhat of an institution and we cannot see that changing any time soon. However as with any great establishment, the staff are its greatest asset and for that reason alone you should head down there, kick back to some Jazz and Groove, and let us know if that Zombie tasted as good as it looked!