Unique Sake Bar opens in London.

A few months ago someone said to me “To keep silent and act wise is still not as good as drinking sake, getting drunk, and weeping.” Sp when i heard that Covent Garden  had recently welcomed what can only be described as a unique Japanese-inspired drinking spot, called Moto I had to see what all the fuss was about. Focusing strongly around sake and paired with pimped up bar snacks. And I don’t mean bar nuts, try their Nekomanma, warm riced with cured yolk and bonito flakes or their version of Chicken karaage, if you’ve never tried Sake, fear not. The staff at Moto are not only friendly but extremely knowledgeable (and patient too) and will recommend great Sakes for you or try their Sake Flights. Being a gin martini fan I had to try the Ocean Martini an interesting blend of vermouth, miso and bonito gin. As I enjoyed my martini I managed to sit down with the owners of Moto, Brandon and Erika who told me everything I never knew about Sake and why Sake means so much to them. 

Erika what is Sake?

Sake is DELICIOUS! Besides for that obvious fact, it is Japan’s national drink. Generally, the alcoholic strength is between 15% and 18% and is only made from natural ingredients without the use of any preservatives, tannins or sulphites. It is a historical artefact, as it is a rice brew that has existed in Japan for over 2,000 years. Furthermore, it offers a wide spectrum of aromas and flavours depending on varying production methods and serving styles. 

Also, here’s an insider’s tip for you – next time you want to order some sake (hopefully when visiting us at Moto!), ask for a “nihonshu” if you want to feel like a native, as the word “sake” in Japanese does not actually refer to sake as the western world knows it, but to all alcoholic drinks in general. 

What does Sake mean to you?

Sake is a work of art, an expression of the brewer’s passion and craftsmanship. It is a preservation of Japanese history and culture. It demonstrates terroir, as it is made in almost every Japanese prefecture to fit each locality’s climate and food culture. Finally, it is a vehicle that brings people together in merriment, as sake is a convivial drink meant to be enjoyed with friends and family. 

What is your earliest memory of Sake?

Erika: Visiting my Japanese grandfather and uncle for New Year’s celebrations (a very special spiritual holiday in Japan) and seeing them sipping on some sake as we all gathered around the dinner table for our annual feast. Back in the day, I thought sake was a stuffy and outdated drink meant to be enjoyed by old people alone… who would have thought it would become my passion, and in my 20’s at that?! 

Brandon: Sake smells very similar to Taiwanese cooking wine since both of them are made from rice but Taiwanese one has a higher abv. When I was a kid, I used to stay away from cuisines adding cooking wine because of the smell. I, therefore, did not try any sake although Taiwan is one of the biggest sake consumption countries. My earliest profound memory happened in my 20’s when my friend brought me a water-like, but complex sake from Hakurakusei, in memory of assistance from all around the world during the 311 earthquakes. I was amazed by the taste and the story behind it, and this triggered me to dive deeper into the sake world. 

What cliches would you like to banish that exists about what sake is? 

  • Sake is not a “rice wine”: This is a misnomer since it is made in a way which is closer to the brewing of beer than fermenting of wine. 
  • Sake is not a spirit: Sake is not distilled but fermented
  • Sake does not need to be served hot: Sake can be appreciated at a wide variety of temperatures ranging from 5°-60°C! 
  • Sake does not need to be paired with Japanese food alone: Quite the contrary, sake goes beautifully with any cuisine in the world! As it is often said in Japan, “sake does not fight with food.” See for yourself by having some sake next time you are cooking up a French dish, as all its umami-rich cheese will go beautifully with umami-rich sake. Or perhaps Italian, as more purer styles of sake will not clash with a highly acidic meal with copious amounts of tomato sauce. 

What made you decide to focus on sake in London?

Given how Japanese cuisine and culture is extremely popular here, even “trendy” if you will, sake is not a foreign concept in London, which made for a great receptive environment in promulgating our mission of demolishing barriers of entry into the exciting world of sake. With that being said, we noticed a severe lack in variety when it came to the current portfolio of Japanese sake represented in the British market, especially sake produced by small, artisanal Japanese breweries, which are the hero producers that deserve the most recognition. Also, we could not find many bars where you can go to order a glass of sake in and of itself. Instead, most sake purchased here is as an afterthought when dining at a Japanese restaurant. And even in such a scenario, servers are rarely, if at all, equipped with adequate information to help guide customers as to how to best enjoy the beverage. With all these qualms in mind, Moto was born as a place where sake newbies and aficionados alike can sip on a glass (or two!) of sake imported directly from Japanese craft breweries and served by knowledgeable staff that can provide the appropriate education needed for guests to better appreciate this time-honoured industry. 

How did you come up with the name Moto and what does it mean? 

The word ‘Moto’ is derived from the Japanese language which has dual meanings. First and foremost when thinking about sake, moto is the name of the fermentation starter, one of the most crucial stages in the sake brewing process. Without the moto, there would be no sake, Japan’s most traditional alcoholic beverage and therefore our bar’s drink of choice most widely represented on our menu. Another meaning for ‘Moto’ can be translated as ‘origin.’ We thought the name fitting as we import our brews directly from the source, thereby showcasing the seasonality and terroir of our drinks in real-time as well as the faces and stories behind every bottle.

What makes Moto different from other bars in London that have an extensive sake list?

First of all, Moto’s sake list is entirely different from any other bar in London as not one of our products have reached the U.K. market as of yet (including many that have never been exported outside of Japan for that matter). Additionally, not many London bars with sake on their menu also function as retail spaces but at Moto, if you have a glass of something which you love too much to leave behind, you can purchase the bottle for takeaway. Finally, Moto staff are subject matter experts that can guide any guest through the wide variety of different aromas and flavours that the sake world has to offer, with tips on food pairings, service temperatures and more! 

If you could only drink one sake for the rest of your life, what would it be?

Erika: A rich, umami-bomb of sake that is also fruit-forward, bursting with flavours of juicy peaches and pears. Such moreish and savoury sake can be enjoyed at room temperature or warm, to have on its own or with strongly flavoured foods like hot pot or a truffle and triple cheese pizza! 

Brandon: I would definitely pick that sake from Hakurakusei. 

And what dish from your menu would you pair this sake with?

Erika: Miso salmon with a side of Nekomanma (rice topped with soy-cured yolk and bonito flakes). 

Brandon: Chicken Fry could be a nice partner. The water-like feature of the sake can balance the oily taste so I can eat more! Who doesn’t like fried chicken?


To find out more about Moto visit



Celebrate Old Fashioned Week with Woodford Reserve

To celebrate Old Fashioned Week, Woodford Reserve one of the most celebrated American whiskeys will be hosting an array of curated events, experiences, bespoke cocktails and limited edition menus in celebration of the iconic cocktail considered as the ‘Father of all cocktails’. 

From 1 – 10 November, drinks enthusiasts and cocktail aficionados alike will explore the rich and complex flavour profile of this beloved tipple, as some of the UK’s best bars serve up twists on the original recipe. No one will feel left out or bitter, as Woodford Reserve partners with 285 bars from London, Manchester, Edinburgh, Glasgow, Bristol and Cardiff to showcase the importance of flavour.

The roots of the Old Fashioned cocktail go back to 19th Century, with the earliest variation being mentioned in Jerry Thomas’ Bartender Guide: How to Mix Drinks. Called the Old Fashioned Holland Gin Cocktail, the recipe says “Crush a small lump of sugar in a whiskey glass containing a little water, add a lump of ice, two dashes of Angostura bitters, a small piece of lemon peel, one jigger Holland gin. Mix with a small bar spoon. Serve.” This is considered to be the earliest example of the Old Fashioned Cocktail as we know it today although it used gin rather than whiskey. Credit for the modern version of the drink seems to have been given to a whiskey bartender called James E Pepper in 1880. Created in a private social club in Kentucky called the Pendennis, Pepper brought the recipe to the Waldorf-Astoria Hotel bar in New York City and its popularity began to grow. 

So given its unique history, its only fitting that a unique bourbon like Woodford Reseve is celebrating the Old Fashioned by working alongside some of the UK’s leading bartenders to create a map across the UK this Old Fashioned Week. Kicking off in London, Soho institution Swift will be serving up a sweet take on an Old Fashioned called the ‘Timber’, inspired by Woodford Reserve’s sweet aromatic flavour notes. For those staying locally, check out Murder Inc’s grain influenced, ‘Oryzae Does It Mate!’ while spice lovers can head down to Discount Suit Company where they can experience a spicy, ‘Fast and Loose’ amongst Spitalfields scenesters and City pros. Finally, minimalist icons, Three Sheets, will offer a woody twist with their nutty alternative labelled ‘Whiskey + Milk’ as Islington haunt Homeboy list a fruity ‘Orchard Old Fashioned’.

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To find out which other bars across the UK are particpiating in Old Fashioned Week www.woodfordreserve.com/oldfashionedweek/


Happy International Gin and Tonic Day

For most people October 31st is the only day in October that matters, except for me. For me that special day in October has to be October 19thalso know International Gin and Tonic Day (19th October 2019). And to celebrate the lovely people at Silent Pool Gin have given me the perfect step-by-step guide to making the perfect gin and tonic, as well as their version of the perfect gin martini.

Step 1 –  Choose your vessel wisely…

With the popularity of gin and tonic becoming ever more prevalent, the type of glass it’s served in has undergone some changes. Historically, if ordered in a bar it’s always been a traditional highball. However, in recent times it’s more likely to be served in a large goblet glass known as a Copa de Balon, which looks great and usually means your gin and tonic lasts longer. It’s wide bowl shape allows plenty of ice and various garnishes, whilst the curved shape helps to concentrate the delicate aromas of the gin, much in the same way a wine glass would, enhancing your experience when sipped.

Step 2 – the gin to tonic ratio…

This is one of the most important parts of making a gin and tonic, which most people often get wrong by trying to guess measure with the naked eye. The perfect serve of gin to tonic is what makes the perfect balance of taste and strength. It should always be one measure of gin, to two parts of tonic. It’s worth investing in a spirit measure to use at home, as it’s also an easy way to keep track of consumption.  

Step 3 – Ice, ice baby

The perfect gin and tonic should be served ice-cold, even for a winter tipple. This means making sure that you have ice in the freezer and tonic in the fridge. A tip could be to pop your serving glass in the freezer for 10 minutes before your serve. In summer months, pop your gin in the fridge as it won’t affect the liquid and will mean its extra cold (in winter months it’s fine to keep at room temperature). Once you’ve added your gin serve, add 5-7 large cubes of ice – bigger cubes will hold their temperature for longer without melting too fast. (Avoid smaller cubes or shavings as they melt quickly and dilute your drink).

Step 4 – The ultimate garnish…

This is very much down to your personal taste and the type of gin you favour, as well as the botanicals in your chosen gin. Some prefer rose based and more floral gins, whilst others opt for sweet or dry notes. Whatever your tipple of choice, it’s important to consider how this will impact your garnish, whether it’s a wedge of lime or a handful of junipers. Silent Pool Gin is made using 24 botanicals including camomile, lavender, kaffir and citrus and it is recommended to be served with a twist of orange zest. For an added extra, we’ve created a selection of Silent Pool Gin mists which are a liquid garnish, designed to enhance the flavour and botanicals in your gin.

Silent Pool Gin Signature Serve 

The ultimate gin & tonic served with a twist of orange zest in a wide-brimmed Copa Glass or Tumbler.


  • 50ml of Silent Pool Gin
  • Tonic
  • Ice
  • Twist of orange zest to garnish


  • Start with a generous handful of ice, add the gin and then top up with a premium Indian tonic. Finally finish with a twist of orange zest.

 Silent Pool Gin Martini

This is by far my favourite cocktail ever. Something I have to confess I drink on a daily basis. The delicate intricacy of Silent Pool Gin, is best enjoyed neat. However, the sweet and floral flavours in the gin come out beautifully in this classic cocktail.



  • In a mixing glass, add gin and dry vermouth. Fill the mixing glass with ice and stir until thoroughly chilled.
  • Strain into a coupe or martini glass.
  • Finish off the drink with a twist of lemon peel, an olive or a few sprays of Silent Pool Bergamot Orange Liquid Garnish.

So Happy International Gin & Tonic day.




Of all the gin joints in all the towns in all the world …

It’s the Quintessential Gent’s favourite cocktail, but for a recipe which only has just two ingredients the debate whether it should be shaken or stirred, Olive or lemon, Dry or dirty will never end. Well fear not, for  this Thursday ‘The World’s Best Martini Challenge’ returns to London for its final round . Boutique brands from all over the UK and Ireland have already competed in a number of gin-soaked heats and the final will see brands which include Arbikie Ak’s, Bertha’s Revenge, Kokoro, Lilliput Dorset, & Pothecary Gin competed to be crowned World’s Best Martini 2018.

Taking place at one of East London’s hottest bars, Oslo, the finale event will be a chance for the Contenders to showcase their two cocktails to an audience of industry names and the gin-loving public including myself. From £15 per ticket, attendees will be able to meet the gin-makers and sample martinis from each Contender gin, ultimately voting for their favourite. Gin aficionado and founder of The World’s Best Martini James Thomas says “We’ve had the good fortune and privilege to meet lots of friendly and enthusiastic people, dedicated to bringing all manner of gins to the world. This year’s event is going to be a lot of fun and we can’t wait to see what the audience, as well as our line-up of expert judges, decide is The World’s Best Martini of 2018.

The World’s Best Martini Challenge, Thursday 18th January 2018 Oslo 1A Amhurst Rd, London E8 1LL Doors open at 7pm.

Tickets Priced From £15 and can be purchased at 



National Pasta Day

Today is National Pasta Day. Pasta in my opinion is the ultimate comfort food. Its also one of the first things I learn to make, but I have to confess I used ready made pasta sauce from a jar. But times have moved on and I can just about make a decent pesto sauce from scratch. 

The best pasta dishes need to be fresh, wholesome and made from scratch. And Canova Hall in Brizton delivers on all three.  A restaurant where the chefs use the best ingredients they can, cooking from scratch and focusing on each dish delivering 12/10 flavour.  From their House Tagliatelle, with stracciatella, pink peppercorns and gremolata to Smokey Rigatoni with smoked scarmoza, pistachio pesto and rosemary, there’s something for everyone.

So why not head over to Canova Hall and eat some of the best pasta in London. If only everyday was National Pasta Day. 


Canova Hall

250 Ferndale Rd, Brixton, London SW9 8BQ





The Quintessential Gent’s Most Wanted

Launched in 2013, Richard Brendon is known for bringing together contemporary design and traditional craftsmanship;  to create timeless collections.

Richard Brendon has partnered with Gleneagles to develop his new hand-crafted crystal collection, Fluted. Reminiscent  of the iconic and decadent culture of the roaring 1920s, it fits perfectly in the American Bar at Gleneagles.

Mouth-blown by master craftsmen in Bohemia the hand-crafted crystal coupe by Richard Brendon combines just the right amount of traditional and contemporary elements to create a progressive yet timeless coupe. 

Perfect for any cocktail lover.

For stockist please click on image or visit www.richardbrendon.com



The Quintessential Gent’s Guide to London Pop-Up Bars

Londoners love to drink. But going to your local boozer or some trendy bar just doesn’t cut it anymore. We are a city that is easily bored and are always on the lookout for something unique and innovative. So, of course, Pop-Up Bars are ideal.   Usually, open for a few months before disappearing.  Over the last few years, London has become a haven for pop-up bars across the city. 

So for those people who haven’t got their finger on the pulse, here are my top 5 pop-up bars to look out for this summer. Blink and you might just miss them.

GQ Bar at the Rosewood Hotel

HolbornDinningRoom_GQBar_Tanqueray10GinandTonic _©AddieChinn

The Rosewood Hotel in Holborn is by far one of my favourite hotels in London.  Not only do they have one of the best hotel bars in London, Scarfes Bar but also it’s Holborn Dining Room. Home to London’s best-stocked gin bar, offering over 400 gins and 27 tonics, so of course, it’s only natural for men’s lifestyle magazine GQ and Tanqueray No Ten to open their first ever pop-up bar at The Terrace. Described by Gary Robinson, Conde Nast International’s Director of Restaurants as a “ space for modern urbanites to come together in an environment inspired by the magazine.”

Offering cocktails, wines and champagnes and food created by Gary and Holborn Dining Room’s head chef Calum Franklin.  Drinks will include a white Negroni garnished with grapefruit and the Daisy Sour made with gin, chamomile, lime and green chartreuse as well as GQ’s signature Manhattan made with orange-soaked barrel-aged bourbon and vanilla bitters. A GQ Bar Burger by Gary is exclusive to the pop-up and comprises a tower of char-grilled wagyu, caramelised onions, watercress and peppercorn umami in a brioche bun, complete with garlic-salted fries.

The Terrace_GQBar_©AddieChinn

GQ Bar will run from June to September and will be open from 7 am until 11:30 pm (Sunday 10:30 pm).

The Botanical Bar at the Floating Pocket Park


Opening just in time for World Gin Day, the Botanical Bar is a new pop- up bar by the team from Lockhouse at Floating Pocket Park on the Grand Union Canal.  A newly developed urban ‘green space.’

So it’s only fitting the green-fingered team from Lockhouse have created a menu where all the drinks will have a botanical look and feel, featuring handpicked herbs and essences along with a fresh and colourful garnish to reflect their surroundings.  Serving an eclectic range of gins and gin cocktails such as ‘We’ve Got The Whole World Gin Our Hands.  And for you spoilsports there are mocktails.

The floating Botanical Bar provides the opportunity for Londoners to re-connect with the canal and enjoy this newly developed urban ‘green space’; the perfect setting to watch the sun go down with a G&T or enjoy a warm summer evening with a cocktail in your hand.

Gin garden

The Botanical Bar will run from on June 10th, and then every Thursday & Friday from 12pm to 9pm until  August 19th.


El Bandito at the Victory Mansion


El Bandito, already a hugely successful tequila and mescal bar based in Liverpool, it was only a matter of time this bar was going to move to the capital. With the pop up making its way exploring around London and now taking up residency in the basement drinking den of the Victory Mansion in Stoke Newington. Taking inspiration from Asia and South America, you can expect to try cocktails such as frozen watermelons margaritas to Kale Mezcalarita.

The brainchild of business partners John Ennis and Matt Farrell, El Banduti aims to educate and introduce guests to rare and high-quality tequilas and mezcals, including a first for the UK, tequila from the famous El Pandilo distillery.


The El Bandito Pop-Up will run from May 21st. 

The Dead Rabbit at Claridge’s Hotel

Dead Rabbit Vol 5 - Cocktails

Although we have to wait till mid-august, Claridge’s one of the capital’s most iconic hotel will be playing host to a week-long pop-up to New York bar The Dead Rabbit. Having won World’s best bar 2016 and the pop-up at Claridge’s Bar will recreate the second floor ‘Parlor’.

Serving several of its signature cocktails including Irish coffee and Psycho Killer, along with favourites from their food menu such as lobster deviled eggs, Cumberland sausage rolls and Irish lamb stew. With its familiar ragtime piano soundtrack and comic book-style cocktail menu, the pop up will be bringing a little bit of Manhattan to Mayfair.


 The Dead Rabbit Bar will run from Tues 15th – Tues 22nd August 2017.


Pitch Black at No Such Place


Dubbed the ‘Dans Le Noir’ of the drinking world, Pitch Black as its name would suggest 90-minute blind tasting experience in ‘pitch black’ darkness.  However don’t panic, the evening doesn’t start in complete darkness. The experience begins with a glass of bubbles in a dimly lit room, where you can familiarise yourself with your surroundings before the lights go down.  You are then given two inventive cocktails, a palate-cleanser and two wines, with lots of witty banter from your host.


The ideas behind the Pitch Black is that by depriving us of our sights, our other senses are heightened leaving us to concentrate flavours & aromas of what we are drinking. The evening ends with your drinks revealed to you so prepare to be pleasantly surprised.

To book tickets https://pitch-black.designmynight.com/pitch-black 

Click on the images for more information including how to book

London’s latest pop-up dessert destination: Dolce by Ferrero Rocher

When I think of Christmas I think of Ferrero Rocher. The ultimate chocolate with its cocoa-roasted hazelnut in a praline mousse, a ganache ball rolled in wafer, a chocolate dome topped with hazelnuts, a ganache-filled chocolate. Just thinking of it, is making my mouth water. So when I heard that Ferrero Rocher, had opened their first ever pop-up dessert destination called Dolce in St Martin’s Courtyard, London of course I had to share it with my quintessential readers.


Dolce, can only be described as multi-layered dining experience will take customers on a delicious journey of the classic after-dinner chocolate. Guests will enjoy a tasting plate of five mini hand-crafted desserts, curated by respected chef Paul Hannagen – owner, director and head chef at Cuisson, the luxury gastronomy company

After the tasting plates the experience will finish with a delicious Ferrero Rocher to demonstrate how the elements of a whole hazelnut; rich, smooth chocolate; crisp, wafer shell; and gently roasted hazelnut pieces – all wrapped in gold – come together to deliver its unique multi-sensorial taste.

Sessions last 45 minutes: £10 for walk-ins and £15 for pre-booked slots (includes a glass of Prosecco).  But hurry the pop is only open for 10 days.  And like the famous chocolate, tickets will sell out quickly. Like gold dust.

For pre-booked dining and for more information visit: www.dolcebyferrerorocher.co.uk or click on the images. 




The Diplomat Experience

In my humble opinion everyone should have a regular bar, where the drinks are well made, the bartenders are well dressed, and your drink is waiting for you at your favourite seat within seconds of walking in. My regular bar, which is pretty much my second home, is the Rev JW Simpson. So when I heard that one of the charming bartenders was hosting an event called ‘The Diplomat Experience’, nothing could keep me away.

An evening where, for a slight moment, we were all transported to the heart of Venezuela, a country some called “Land of Grace.” An evening of drinking Diplomático Rum based cocktails, (the Maracaibo cocktail by far the best of the night) and gorgeous Venezuelan food that I couldn’t get enough of.

Apart from the canapes and drinks, one lucky person (alas not me) also had the chance to win a vintage bottle of Diplomático, with all the profits being given to ‘Behind Bars Akademia’; a charity which is the brain child of Stephanie Simbo, one of the excellent bartenders at the Reverend.

‘Behind Bars Akademia’ has been set up to help rehabilitate and provides skills for former inmates, battered women and individuals willing to start a career within the service industry. Upon release from prison, these women will have a chance to learn a trade skill and secure a job using the new skills they have acquired.


The project, which will be starting in Cape Town, South Africa, in association with NICRO (an NGO specialised in rehabilitation), is all about giving women a second chance. Stephanie believes that every single human being, regardless of what they have done, deserves a second chance and believes that it is society’s job to push and inspire these people to take this second chance. Stephanie grew up in a rough neighborhood, where most people never finished school or were in and out of prison and felt getting a second chance was wishful thinking. She believes that her life could have been just like this, but after her own brother went to prison and no one would give him a chance, she decided she wouldn’t become a statistic. She studied hard and went to Law School, pulling pints in the evening. Although she struggled with law, she realised that being a bartender was less about pulling pints and more about being a therapist, a friend, a matchmaker, a chemists, and always done with a smile.

With these skills and of course her amazing cocktail-making skills she felt she wanted to be the change she wants to see in the world, and to give these ‘statistics’ a second chance.  A second chance where Behind Bars Akademia, with the help of donations, send an ex-inmate to school in their Hospitality Rehabilitation Program.

To find out more about the Reverend JW Simpson or about Behind Bars Akademia or donate to their fight click on:  www.revjwsimpson.com or www.behindbarsakademia.com

Before Gin – The Story of Bols Genever

The Reverend JW Simpson is possibly London’s best kept secret. On the rather busy Goodge Street and behind a unassuming black door lies a place of worship, where the worshippers come to pray at the altar of deities known as cocktails . Having been here a number of times, sometimes alone, sometimes with a friend and sometimes with the other sort of ‘friend’ I can honestly say this one pilgrimage that all Londoner’s should go and see.  One of the few bar in this fine city where the bartenders are true artist who know delve in to history to create beautiful mouthwatering cocktails.

But like all religions even these fine establishment has a story. The story goes that the venue was once home to the very same man of the church who gave the bar his name, before it changed hands to become a less-than-legal gentleman’s club, a brothel.

My personal pilgrimage to the Reverend JW Simpson was by accident, having been stood up on a potential date (the usual line ‘I’m sick’), and trying to escape the rain, I took shelter in the doorway of the Rev JW Simpson. Curiously I could hear music so I followed the noise downstairs and realised I was in small speaksey bar. Intrigued I walked down the stairs where I was greeted by one of the bartenders who whisked me to a small table and explained the drinks menu. The rest of the evening can’t be described as a blur. It was an experience filled with beautifully made cocktails, and bartenders who invited me to join them in drinking shots till closing time.

Having been there another of time it was obvious I was going to attend the Rev JW Simpson’s  Spirited Sermons (basically an Spirit tasting events). I decided to take my friend Sarah, to educate us on the origins of  Gin. We arrived at Rev and were each given a detailed special menu for what was going to be an interesting evening. Our lovely well dressed bartender Jim, (what can I say any man wearing a hat always gets a smile from me) explained what we would be doing that evening, apart from drinking we’d be making our own cocktail and also be given an extensive history lesson of the origin Bol Genever. Each of the drinks we were told were carefully selected and created by the charming bartenders at the Rev.


Our first drinks of the evening were obvious. I chose the strongest which was the Bol’ s Cherry Party. I was told this was a twist on the traditional Manhattan cocktail. Sarah chose the First Word, which we were told was the opposite of The Last Word, a popular cocktail from the 1920s.

When we finished our drinks we were invited to take part in making our own cocktails. I chose to make a Kopstutu,  and added to much beer, Sarah chose to make Never say Genever and didn’t add enough wine. Its safe to say that our cocktail making skills were pretty abysmal.

The final part of the night was a detailed Sermon on the Origins of Genever, by John Parsons. To understand the rich and decandent history of Gin we need to understand and finally give the respect due to Bol Genever, who without it we would have no Gin. And more importantly it would mean my life would have no meaning.


So here’s to Genever; the Grandfather of Gin. Gin Gin


For further details about Rev JW Simpson’s next Spirited Sermons visit Billetto

Rev JW Simpson