The Club Cocktail Bar
Today, I have finished the review on day number 1 in
Paris. I wanted to write everything down as soon as possible to capture all the
informations as fresh as possible. When I made the last dot I noticed that it
is 6:37 in the morning and therefore time for a breakfast. After my massive
breakfast I went back to the hotel room and I fell asleep immediately.
Thank god, that the room service woke me up. I
would sleep probably until the 2nd of
February, otherwise. So I put some clothes on and I went to the heart of the
city. I have seen most of the landmarks in Paris. As a proof I have taken some
very cheesy pictures (that are even more cheesy, than karaoke on Jordie Shore)
and I've got to walk a lot…
The Club Cocktail bar
I am an idiot. The day before, I've managed to find
the Candelabria and the Experimental Cocktail Club no problemo, and now I was
about to miss the The Club, which is not speakeasy and it is not even trying to
be hidden. On my defense : The address of the bar is pointing at no.24 in that
street, which is not true. On number 24 there are only private flats, so when
You will get here, be careful as this bar is a litle bit closer to the end of
the street, than it should be.
If You are annoyed by the tourists, the noise and
simply of all the people, this bar is exactly for You. In this quiet area
(still close the Eiffel Tower and to the Seina river) I have opened the doors
to The Club bar and I entered. Inside this very tiny bar, there were only 2
guests, hallow walls with candles and 1 bartender in civil clothes, who wanted
to greet me, but he was eating and drinking a red wine, so I took his nodding
and a little smile with full mouth, like he noticed me, instead. He asked me what I want to drink and
to be honest with You, I
had my doubts about the cocktails, after such entering. But after a few words
with him and after a closer look on the bar, I calm myself and I made my order.
19th century
julep
- Bourbon Buffalo trace
- Pedro Ximenez
- Valdespino
- Sirop Muscovado maison
- Fresh mints
- Angostura bitters
Well, what can I say. It is a julep. First of all I
have to make a note, that it is a proper julep, served in a proper tin mug,
properly stirred, measured and served. Bartender's technique was up to the standards.
Maybe hes attitude was very ermmm… relaxed, but he knows what is he doing…
Stirring, measuring, speed and control… as well as the “wake up Mint move”… I
was impressed.. But back to the Julep… As I said, it was a julep. In this
recipe there is nothing, what will make it sweet or fruity. It was a rough and
very strong Julep, that if You would be licking a wooden floor with closed
eyes, You would not even realize the difference… Drink it fast, until the tin
mug is frozen and You will enjoy it. If You will hesistate for too long, the
Julep will come alive - thanks to the strong aroma and even stronger alcohol by
volume - and then You can forget on drinking it. That doesn't mean that this
cocktail wasn't made well. It was made very well, but… it is a Julep…
As I was finishing my drink and my bartender was
finishing his food, I had
to appreciate the simplicity of the bar. A few cocktails in the menu, a nice
and stylish trays for the bottles, an a-m-a-z-i-n-g glassware together with the
wooden furniture and hallowed walls made an great, simple and very natural
appearance of the entire bar… Then the audio was great too. Speakers with
propper bass sounds amazing when you are sitting in a narrow bar with high
ceilings… And especially when you hear a Gramatik coming by the next song, You
have no doubts, that this bar is great…
We started to chat with the bartender and he told me
that in this bar, they are not very used to see many tourists. It is a bar for
the local people mostly and that's why it's so cool to visit this bar… In
meanwhile a few more guests entered this place and all, what You can hear is
French. I was feeling more in a speakeasy bar, than in an actual speakeasy
Experimental… Anyway. My Julep was slowly standing up from the glass, so I finished it with one long sip and
then I was trying to get back to myself…
I got offered some chips, which was most welcome at
that moment, and what brought me back to reality. So after a while of chatting
about the recipies from all around the Europe, my mission in Paris and a few
recommendations, where else should I go (which was most welcome, because – I
got a little bit crazy from all the travelling and I forgot that in Paris I
have an extra day and therefore no bars to visit… He recommended me The Lockwoods
bar… we will see tomorrow), I was finally ready to take my second cocktail. We
have been chatting about Mules in general and I found out, that he stands for
the same point as me - that the original Moscow Mule is very boring cocktail. I
share with him the recipe I could to try in Milan and he introduced me my
second and last cocktail in this magic bar…
The Jamaican Mule
- Black Jamaican Rum
- Pimento dram
- Fresh citron vert
- Sirop de sucre maison a la vanille
- Ginger beer
- Jamaican Jerk bitters
Dear goodness, how much I love this Mule! The one in
Milan was amazing, but this one is even better! Served in an original copper
“Moscow Mule” mug, it was delicious! Taste of the Appleton VX rum matches
perfectly with the vanilla syrup and this combination is tuned by ginger beer,
which adds its spiced taste. If You would be drinking this mix, something would
be missing. That something is Jamaican bitters. It has 45% alcohol by volume
and it is very spicy, so now You need to add something fruity and refreshing.
Bingo. Fresh lemon juice will make the work at the best for you. This cocktail
is incredible. It is easily drinkable and refreshing and a little bit sour at
first, but it still keeps its volume and then You breathe out and the spiciness
will get to its word and the vanilla aroma is slowly closing your experience
from the sip that You just made… But the spicy taste persists in your mounth
and You just want to keep drinking it over and over again… Unexpected taste has
paid off.
I wouldn’t hesitate to call it the best cocktail of
the day, but…..
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