Our residency at Pond Dalston is coming to a close soon. We’ve had a fantastic time working with the restaurant, and it’s been a great 6 months (including our first full December full of company events!).
We’re going to be creating the summer menu for Pond’s exciting new BBQ and poke dishes, and we’ve got some VERY EXCITING drinks on there (Strawberry Rumgroni Spritz?! HELLO), but we’ll be doing that as consultants, so you won’t get to see Felix’s smiling face behind the bar *that* often!
Meanwhile, we’re looking for some new opportunities, and we’ve also put our very first premises licence application together for Hackney council, so hopefully there might be some big news coming in around 28 days (but not zombie related).
In other news, Felix won the London heat of the Black Cow Gold Top vodka competition with the Tomato Cowsmopolitan; a mix of centrifuged tomato water, triple sec, lactic acid and the really rather lovely Black Cow vodka (made from milk!). Fingers crossed for the final, and hopefully you’ll have a chance to try the drink over the summer.
You might remember our ‘Underwood’, the bone marrow infused Sazerac raising money for Anthony Nolan. We raised about £200 with that, and now Felix is hoping to do Ride London to raise even more; you can sponsor him here.
Thanks, as always, to everyone who joined us at Pond Dalston for dinner, drinks and various shenanigans. It’s been brilliant fun!
Next tuesday we’re hosting a very fun night with one of our pals, Emma Stokes (AKA Gin Monkey). We’re rounding up a great selection of miniature bottles of booze, hiding them in two boxes on the bar (one for clear spirits, one for everything else!), and you’ll get to pick a bottle and have us or Emma fix up a fine drink with it for you. For just £6 a go!
We’ve got a veritable orgy of delights for you this Valentines weekend. 3 nights, 3 events, and so many delicious drinks to be drunk.
Naturally, we’ll be at Pond Dalston all weekend. Here’s the skinny on our plans:
Friday 12th February
Once again we’re partnering up with Kit Lovelace’s hilarious Romantic Misadventures for Valentines. On the 12th we’ll have a great show for you, starting from 7pm, and then the fantastic Better Hallway Vision will be playing great pop bangers till late.
Saturday 13th February
On saturday night, we’ll be providing the pairings for Pond Dalston’s ’50 First Dates’ set menu for couples. 50 tables for 50 first dates (even if it’s not your first date, we’ll treat you like it is)! Here’s the menu, and we’ve got some perfect pairings for chef Byron’s amazing Hawaiian menu.
Sunday 14th February
The very talented Fraise Sauvage are taking over the kitchen at Pond on Sunday for their ‘Happy Endings’ pop-up. 5 incredible courses of desserts, all perfectly balanced and served alongside a delicious cocktail match. You can get tickets here, or sign up for the mailing list and retweet this tweet for a chance to win two tickets.
I competed in the Tahona Society UK heats a couple of weeks ago, and the hangover has just subsided enough for me to announce here that I was the winner. It was an amazing day and the quality of drinks was incredible, so I’m really shocked and so happy. As this picture definitely shows.
Thanks to the Tahona Sociaty and Olmeca Altos for putting on the training and competition day, and Wahaca and Hawksmoor for providing food and (so, so many) margaritas for the competitors. And the judges! An all round brilliant day.
I’ll be off to Mexico at the end of June to compete in the Global final, which is going to mean a week of hanging out in agave plantations, seeing the distillery in action, checking out the local markets and restaurants in order to create a new drink with Olmeca Altos inspired by the flavours of Mexico. I’ve already got a great pun name lined up, so hopeful!
The drink that won the UK heat is pretty simple; it’s called the ‘Five Go To Mexico’, and it’s a lovely punchy springtime sour.
To start with, you’ll need a couple of ingredients; rhubarb juice and sherbet. To get rhubarb juice, you just need to run the rhubarb through a juicer. No need to cook it before hand, but once you have the juice I recommend straining it and allowing it to settle and pouring off the pink liquid from the green solids. To make the sherbet, take 1 part malic acid and mix with 4 parts caster sugar. I then added dandelion and burdock bitters for another classic British flavour, but no worries if you don’t have that (you could use citric acid for this, too; just change the ration to 1 part acid to 2 parts sugar).
Once you’ve got those ready, you’re ready to go.
Five Go To Mexico
- 50ml Olmeca Altos Blanco tequila
- 10ml St Germain Elderflower
- 15ml Agave syrup
- 35ml Rhubarb Juice
Shake and strain, and service in a chilled coupe rimmed with your sherbet.
For Valentines this year we’ve got 2 ace events lined up. On Friday 13th February, we’re partnering with the brilliant Kit Lovelace for another Romantic Misadventures night at Bohemia Hackney. Expect filthy stories, terrifying denouements and heartbreaking tales of romantic incompetence. Once again, the menu will focus on reclaiming terrible 80’s drinks and awful puns. We’ll be keeping the Fake Orgasm and Sex on the Beach from last year, but everything else will change.
For Valentines proper, we’ve got together with the brilliant new Max’s Sandwich Shop in Finsbury Park to offer a super-relaxed evening in the face of the more formal regular Valentine’s pap. There’ll be delicious sandwiches filled with all sorts of meaty (and veggie) options, including a Valentine’s special, plus the Manhattans Project cocktails you know and love. Here’s the menu
A lot of restaurateurs cream the most out of guests on Valentine’s, but we’re keeping the prices low so the booze can keep flowing. £20 for a delicious sandwich and two cocktails, £25 for a sandwich, two cocktails and dessert. Plus beers and wine and soft drinks for the drivers. And if you spend over £50 you can take home one of our cherry liqueur shooters.
There’s some tables available to book for couples, at either 7pm or 9pm, and we’ll have plenty of space for walk-ins on the night.
Yesterday I competed in the Martin Millers gin ‘Tastemakers’ competition; it was a really excellent day and the quality of drinks from everyone was unbelievable. Our entry was a ‘Cucumber Sandwich Martini’, and as it’s a bit of a weird one I thought it’d be good to share the recipe.
You’re going to need;
- A croissant
- A slice of white bread
- some vodka
- 1 cucumber
- 1 bottle Martin Millers Gin
To start off, you need to make an infusion of ‘bread and butter’ with the croissant, white brad and vodka. Take about 250ml vodka, and put it in a bowl with the bread and croissant. Leave that mix for at least 6 hours, and you’ll see the vodka has a beautiful gold colour. Strain the liquid into a glass, and very gently squeeze the vodka out of the croissant and bread in a sieve. Pop the liquid you’re left with in the fridge overnight and in the morning, pour the clear liquid into a bottle and leave the particles of croissant/bread that have settled in the glass.
Once you’ve got that Bread & Butter tincture, you’re good to go.
- Muddle 4 slices of cucumber gently in your shaker
- Add 25ml of the Bread & Butter
- Add 50ml of Martin Millers gin
- Add a small pinch of salt
- Shake that all together vigorously with ice, and strain into a chilled coupe glass.
- Garnish with slices of cucumber with a few drops of vinegar and fresh pepper
We had a little play with this drink on thursday night and I thought I’d knock one up at home for Burns Night and share the recipe with y’all.
Nice and simple, but the most important thing here is a delicious and smoky scotch; Ardbeg, Laphroigh, Caol Ila, Talisker or even Port Charlotte should all work, and you can tweak the proportions to taste.
- 35ml Peaty Scotch whisky
- 15ml St Germain Elderflower
- 10ml Suze (try swapping this with dry sherry or dry vermouth, too)
Stir the ingredients over ice, strain into a chilled cocktail glass.
Gie him strong drink until he wink,
That’s sinking in despair;
An’ liquor guid to fire his bluid,
That’s prest wi’ grief and care:
There let him bouse, an’ deep carouse,
Wi’ bumpers flowing o’er,
Till he forgets his loves or debts,
An’ minds his griefs no more.
The Manhattans Project and Moshi Moshi present a Valentines evening to remember; join us for four courses of exquisite Japanese food, matched with cocktails curated by the Manhattans Project.
We’ll be offering two sittings for the evening; 6:30pm – 8:30pm and 9pm – 11pm. Alternatively, you can join us at the bar and order courses individually without booking.
The 4 course menu costs £65 per person, and a la carte courses are £15 each. To book, call Felix on 07843 613628, or email firstname.lastname@example.org
Manhattans Project is a pop-up bar run by itinerant bartender Felix Cohen. We specialise in updated classics and don’t take ourselves too seriously. Drinks are simple, showcasing the best spirits and liqueurs available, and taking inspiration from our various venues and themes. And of course, our House Manhattan is unbeatable.
Moshi Moshi is a calm, discreet place serving authentic Japanese sushi and izakaya-style dishes. Tucked away at the side of Liverpool Street Station, our restaurant was designed by Kaneshiro Yusaku, one of the Japan’s leading restaurant designers working in Japan today. We work hard to foster relationships with local food producers, thereby reducing food miles whilst at the same time supporting a thriving and sustainable local economy. Our sushi and sashimi is made using fish sourced from our Slow Food fisherman in Cornwall, and made by our three sushi chefs who have a century of experience between them! Our izakaya dishes range from classic yakitori skewers and seaweed salad, to steamed Cornish catch of the day and rib-eye steak teriyaki.
Here’s the menu for this week’s (05/12) Manhattans Project at Bohemia. Thoughts are turning to delicious winter cocktails for December and we’ll be bringing back the Cold Buttered Rum which regulars will remember…
We’re coming up to the eleventh(!) Thursday night at Bohemia in Hackney and it’s been so much fun. Keep coming down and admiring my beautiful ice!
I’ve been chastised for not putting the menus on the website, though, so here goes. Comment if you want the recipe for any of these drinks.
Missing for now!