Everything you wanted to know about modern wine
Everywhere there is a tendency to return to nature, naturalness and manual labor. If we talk about winemaking, here the history of alternative production methods began much earlier than in…

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Alko end of the year
We began to drink less, but more often. Wine bars now fill all days of the week, as do cocktail bars. Light green wines, cocktails with low alcohol content –…

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Where to celebrate the wedding in autumn?
The peak of weddings falls on the beginning of autumn. During this period, the newlyweds will meet not as hot weather as in summer, and unpredictable and capricious. Today the…

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Let’s drink to love: international bartender’s day

The bartender is a valuable profession. They read our mood and mix happiness in a glass, aiming at the heart. The bartender’s best friend, a psychologist, and magician rolled into one. February 6 is the day of this important profession all over the world. We met with three of the capital’s bartenders and asked how their career began, what drink they would never cook and what the strangest thing they had to shake in a shaker.

Sergey Malchenko,
chef-bartender of the restaurant “Cafe Druzhba. Manufacture of food»
– How did you know the bar was yours?
– My story began with the summer holidays after the first year, when my parents went to rest for a month, and I was left alone. I was 18 years old and did not want to sit at home without money. Then I went to the nearest bar and got a job there as a waiter. Bar Manager at the time was Sergei Chesnokov (student Alexander Kahn, with whom we subsequently opened the bar “Arrow”). He quickly interested me in the history of alcohol, and every cocktail was a work of art. To get behind the bar, I had to learn the whole theory, the history of alcohol, the composition of all the cocktails with grammovka – for two weeks I tried to do it, but the exam did not pass. Sergei is still allowed to periodically stand behind the bar on slow days and help guys. So, I went into the bar and never came out again. At that moment I realized that the bar was mine.

– The most important quality of a bartender
– The bartender is the second DJ, he starts a party, sets the mood, controls the guests so that they feel comfortable and satisfied. Therefore, the bartender must have a sense of beauty, creativity and charisma. And a good memory and endurance, both physical and psychological.

– Favorite ingredient
– Tropical lychee berries, which give the drinks a pleasant, delicate, sweet flavor and aroma.

– The most unusual drink you’ve ever tasted?
– Each drink, whether alcoholic, non-alcoholic, juice or water, has a unique taste, smell and color. Each of them is beautiful in its own way. But if we talk about the most unusual, it is, perhaps, Riga balm (laughs).

– The strangest order from a guest.
– People often order strange drinks – are asked to mix ingredients that are poorly combined to taste. But my most strange request from a guest: 150g single malt Scotch whisky to take home. I did not have a driver’s license at that time, but I took him behind the wheel of an expensive car home across Moscow. I was young, and I couldn’t say no to him right.

– What drink will you never make?
– It all depends on the situation. If a guest makes an original order, I have no right to refuse him, but I can only advise and explain that the ingredients will not be combined. But if the guest insists, I will have to do as he wants, although the responsibility for his health lies with me. And I really do not like to cook mulled wine and teas.

Vitaly Ekimenko,
moregrill restaurant chief bartender
– How did you know the bar was yours?
– The feeling of comfort when working in the bar told me this (smiles).

– The most important quality of a bartender
– There are several of them: hospitality, stress resistance, endurance.

– Favorite ingredient
– Italian spicy liqueur of rich amber color.

– The most unusual drink you’ve ever tasted?
– Once I had to cook and try “Tequila Boom” on an expensive French champagne with premium tequila in the base.

– The strangest order from a guest.
– Still the same Tequila Boom.

– What drink will you never make?
– There are no such drinks, if the guest wishes, we are obliged to please him.

Yellow Spritz cocktail by Vitaly Ekimenko
Yellow Spritz cocktail by Vitaly Ekimenko
Ingredients:
Orange liqueur, 10 ml
Honey liqueur, 30 ml
Sparkling wine, 100 ml
Preparation:
Mix all the ingredients. Before serving, cover the glass with honey and sprinkle with caramel crumbs.

Andrew Kornilov,
chief bartender of S. I. D. R Group holding»
– How did you know the bar was yours?
– Probably because I’ve been in a bar for 14 years and I don’t know how to do anything else (laughs). This, above all, live communication with guests. And the process is not monotonous: every day you are in motion, communication and a variety of work.

– The most important quality of a bartender
– Responsibility. And only responsibility. Order in the head and in actions.

– Favorite ingredient
– Cool team – the coolest and favorite ingredient in the bar.

– The most unusual drink you’ve ever tasted?
– It is necessary to surprise guests with drinks, and for me there is nothing unusual.

– The strangest order from a guest.
– No ice.

– What drink will you never make?
– I will always prepare any drinks, as the guest pays the money and wants to get your order. The main thing – to cook properly, efficiently and well.

“Whiskey sour” by Andrey Kornilov

Ingredients:
Whisky, 50 g
Egg whites. 1 PC.
Lemon juice, 20 g
Sugar, 10 g
Preparation:
Pour into a shaker with ice whiskey, add protein, lemon juice and sugar. Beat. Pour into a glass with ice, decorate with lemon zest.

Eva Grill looked to the bakery "Corn»
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