Moscow Dining Guide

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Moscow Dining Guide

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BAR

Moscow Dining Guide

BAR GUIDE 2010 / October 2010 / Advertising publication : / Editor in chief: Kevin OFlynn : / Text editor: Ekaterina Arkhipova ( ): / Text editor (English version): Stephanie Droop : , , , , / Authors: Dmitri Alyonushkin, Ekaterina Arkhipova, Lyudmila Salnikova, Yulia Savenkova, Victoria Strutz : / Copy-editor: Elena Komleva -: / Art-director: Mariana Modirca : , / Designers: Anastasiya Galkina, Alexander Markovich : / Photographer: Eugeni Drobyshev : / Publisher: Ekaterina Son : / Marketing Director: Ekaterina Movsumova : / Project Producer: Yulia Savenkova : , , / Advertising department: Svetlana Maximova, Alla Naumova, Uliana Simonova : , / Managers: Marina Gardamshina, Alyona Sorokina The Moscow Times inshaker.ru , , / The Moscow Times team would like to extend sincere thanks to the Inshaker.ru team, to Mikhail Vihman, Maxim Dergilev and Elena Piskaryova personally for providing the illustrations, cocktails and helping with the project, as well as to Lyudmila Nikitina for support and ideas. / Sincere thanks to photographer Olga Eihenbaum for providing Klavas photos. : , 127018, . , . , 3 . 1 /: +7 (495) 232 32 00 / Address of editors:3 Polkovaya Ulitsa, bldg. 1, Moscow, Russia, 127018 Tel./fax: +7 (495) 232 32 00 : / Founder: United Press : , 127018, . , . , 3 . 1 / Address of founder and publisher: 3 Polkovaya Ulitsa, bldg. 1, Moscow, Russia, 127018 77-33829 23 2008 . / Certificate of registration of mass media with the Federal Mass Media Inspection Service 7733829 from Oct. 23, 2008 . , Moscow Dining Guide Bar Guide, / All rights reserved. Reproduction of any written or photographic material published in Moscow Dining Guide . Bar Guide in full or in part is categorically forbidden without written consent of the editorship , 2010 / United Press, 2010 : - , ., ., .14 ___ / Printed at Publishing and printing complex Ulyanovsky Dom Pechati, Ulyanovsk, 14 Ul. Goncharova, order number ___ 10 000 . : / Print run 10,000. Distribution: free : 2010 / Date of publication: October 2010

4

9 ,

9 Two important recommendationsbefore proceeding with the mixology

10 12 15

12 Cocktail Sea breeze 14 Vodka15 Cocktail Goldfinger 17 Cocktail Gin and Tonic

16 17 - 19

18 Gin19 Cocktail English virgin 21 Cocktail Tequila Sunrise

20 21 23

22 Tequila23 Cocktail Tangy Tropicana 30 Cocktail Whiskey and Cherry

28 30 32

31 Whiskey32 Cocktail Whiskey and Apple 34 Cocktail Blackcurrant Caipirinha

33 34 37 -

36 Rum37 Cocktail Rum with orange juice 39 Cocktail Champagne

38 39 41

40 Brandy41 Cocktail French daiquiri 43 Cocktail Lost

42 4 3 45

44 Liqueurs45 Cocktail Royal Flash 47 Cocktail Americano

46 4 7 49

48 Vermouths49 Cocktail Bianco tonic 51 Cocktail Pink

50 5 1 53

52 Sparkling wine53 Cocktail Chapurin

54 Cocktail bars in Moscow: 171 The novice bartendersglossary

54 : .

what to expect in the second part of the book. Reviews

171

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: .FROM SIMPLE TO COMPLEX: THE MAIN COCKTAIL INGREDIENTS AND WHAT THEY MIX WELL WITH.

inshaker.ruTwo advice from web site inshaker.ru

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Dont be shy with the ice in your cocktails! Never put in just a few ice cubes. They will float on the surface, melt quickly and are very bad at chilling cocktails! Find the best combinations of spirits and mixers in the table below Fill a highball glass to the top with icecubes 50 Pour in 50 ml of your chosen spirit Whiskey Orange juice Cherry juice Pomegranate juice Grapefruit juice Cranberry juice Mandarin juice Apple juice Bitter lemon Ginger ale Cola Energy drink Sprite Tonic White iced tea Peach iced tea Vodka + + (*) + + + + + (***)

, . .

Always fill the glass to the top with ice, and then pour in the ingredients. This way the ice will have no time to melt and will chill your cocktail well. 100-150 Pour in 100 ml to 150 ml of your chosen mixer , , Add in lemon juice, lime juice, cinnamon stick or mint to taste Gin Rum + Tequila White vermouth +

+

+ + (*) + + + + (*) + + (****) + + (**) + + (**) + (**)

+

+

* ** *** ****

= . Lemon = squeeze in the juice of a lemon wedge = . Lime = squeeze in the juice of a lime wedge = . Cinnamon = put a stick in the drink = 10 . Mint = put 10 mint leaves in the glass

9

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118 See signature cocktailCosmopolitan jelly

on page 118

( ), (, , Kahlua) .

10

VODK A i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Sea Bree Breeze 50 100 50 2 200 Necessary ingredients Vodka 50 ml Cranberry juice (mors) 100 ml Grapefruit juice 50 ml Grapefruit 2 wedges Ice cubes 200 g Necessary utensils Highball glass Cocktail spoon Straws

: : ,

Be Your Own BartenderFill the highball glass with ice cubes to the top Pour in the vodka, cranberry juice and grapefruit juice Stir with the cocktail spoon

12

VODKAsubstance. In his doctoral thesis On the combinationof alcohol and water, he described in detail the unique and favorable effects on a living organism of vodka. Although initially Mendeleyev believed

I

that the ideal strength of the drink was 38 degrees, for ease of calculating taxes Financef you ask any foreigner what the Russian national drink is, there can only be one answer. Although Minister Sergei Witte decided that vodka should be 40 degrees. The official composition of tsars vodka was adopted in 1895, when Emperor Nicholas II introduced a state monopoly on alcohol.

several countries bicker over the right to call themselves the homeland of vodka,there is no historical evidence of who first thought of mixing water and alcohol. Dmitry Mendeleyev, the chemist who invented the periodic table, and who is considered one of the forefathers of the drink, noted that you

At the end of the 19th century the traditional vodka recipe included alcohols derived from potatoes and rye. Later vodka started to be made from wheat, pepper and anise. Today you can choose from themore than 200 flavors on the market, from tangerine and strawberry to coffee or pineapple.

Good vodka in its pure form is characterized by a slight grain flavor and a refreshing aftertaste. Vodkas softness isdefined by the quality of the spirit alcohol used, the filtering method and the purity of water used. Many manufacturers have an additional cleaning stage using milk, silver or egg yolk to impart all the required micronutrients to the drink.

can make vodka from virtually any organic

Experts suggest drinking vodka in sips to fully experience its crisp and fresh taste. However, this way was not adopted by massculture: Vodka is usually drunk chilled in one gulp, or mixed with other drinks.

126 See signature cocktailRussian national

Vodka goes very well with snacks, especially caviar or light cold dishes.Traditional Russian appetizers include simple pickles like gherkins, mushrooms, sauerkraut and apples. But there

on page 126

138 See signature cocktailLiquid cheesecake

are also whole separate categories of hot cooking that combine well with vodka.Many people prefer to mix or chase vodka rather than drink it neat. The most unpretentious cocktail is probably the Screwdriver, consisting of orange juice and vodka mixed in various proportions at the bartenders discretion. The

on page 138

invention of the Northern Lights cocktail of vodka and champagne is credited to the Soviet polar explorers, althoughpure alcohol is used in the arctic version, while the White Russian of vodka, cream and Kahlua coffee liqueur owes its popularity to the image of Jeffrey The Dude Lebowski in the Coen brothers black comedy.

inshaker.ru See classic Screwdriver on web site inshaker.ru

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VODK A O i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Gold Goldfinger 50 50 1 200 Necessary ingredients Vodka 50 ml Golden vermouth 50 ml Olive 1 olive Ice cubes 200 g Necessary utensils Cocktail glass Mixing glass Cocktail spoon Strainer Cocktail stick

:

Be Your Own BartenderPour the vodka and golden vermouth into the mixing glass Fill the glass with ice cubes and stir with the cocktail spoon Pour through a strainer into a chilled cocktail glass Garnish with an olive on a cocktail stick

The Moscow Times Bar Guide

15

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GIN i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

-Gi Gin and tonic 50 150 200 Necessary ingredients Gin 50 ml Tonic 150 ml Cucumber half a slice Ice cubes 200 g Necessary utensils Highball glass Cocktail spoon Straws

:

Be Your Own BartenderFill the highball glass to the top with ice cubes Pour in the gin and tonic Gently stir with the cocktail spoon Garnish with half a cucumber slice

17

GINthey saw local soldiers sinking before battles, which is how the famous Dutch courage becameknown in England. In 1689 William III of Orange imposed a ban on imports of French goods and advocated the production of English gin. A Dutchman by birth, he strongly publicized juniper alcohol and did not tax people who wished to make gin. The drink became very cheap, which contributed to its popularity. In 1740 the volume of gin produced in England was six times the volume of beer produced.

end of the 16th century, a Dutch doctor was experimenting with infusions of juniper, which resulted in a strong and aromatic drink that left a cold feel, likemetal in the mouth, which serves as a counterweight to the searing effect of the alcohol. In the era of the Thirty Years War, gin became beloved by many.

T

he most feminine mens drink of all was originally conceived as a cure for kidney disease. At the

Over the past 300 years, the recipe for gin has not changed much from water, herbal extracts and grain alcohol. A mandatory component of all varieties of gin is the juniper berry,which gives rise to the fresh pine flavor. In addition, other vegetable extracts help make up gins flavor, such as coriander, orris root, almonds, cardamom, nutmeg, anise, caraway, lemon and orange peel among others, while

The British, who fought together with the Dutch against the Spanish Coalition, started to pay attention to the drink

the exact composition of each make is closely guarded by manufacturers. For example, only five people know the exact composition of the 120 aromatic components that make up the well known Gordons gin.There are two main commonlyoccurring types of gin: Dutch flavored and London dry. The word London has historical origins, but currently only Beefeater gin is produced in London. The composition of London dry gin is just alcohol, water and spice extracts, and the taste of juniper is felt more strongly than the other components. Flavored Dutch

versions are made by soaking fruits and berries, and adding sugar. Some varieties ofsweet gin, such as Pimms No. 1, bring to mind liqueurs. Gin can be drunk neat or with ice, but most of all it is a drink best suited for cocktail parties. Its invigorating taste and light aroma of herbs or fruits provides great opportunities for experimentation with juice, champagne or liqueurs. It

110 See signature cocktailEvergreen Fizz

on page 110

134 See signature cocktailPomegranate tini

is worth remembering that gin has its essential partners that combine best with it: vermouth, olives, lemon, pickled onions and, of course, tonic.Gin was mixed with tonic for the first time by Britons fighting in India. Tonic is a soft drink based on quinine, which is a good help in fighting malaria, a disease all too common in those parts. And nothing quenched the thirst of British soldiers better than their favorite spirit together with tonic.

on page 134

18

GIN i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Engl English Virgin 50 10 360 Necessary ingredients Gin 50 ml Sugar syrup 10 ml Pomegranate 1 half and 1 wedge Lemon 1 wedge Ice cubes 360 g Necessary utensils Wine glass Shaker Citrus press Muddler Strainer

:

Be Your Own BartenderFill the wine glass to the top with ice cubes Put the pomegranate grains in the shaker and crush with the muddler Pour ibn the sugar syrup and gin Squeeze in the lemon wedge Fill the shaker with ice cubes and shake Pour through a strainer into a wine glass Garnish with the pomegranate wedge

19

. tequila

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20

TEQUIL A Q i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Tequil Tequila Sunrise 50 10 150 200 Necessary ingredients Silver tequila 50 ml Grenadine 10 ml Orange juice 150 ml Orange 1 ring Ice cubes 200 g Necessary utensils Highball glass Cocktail spoon Straws

:

Be Your Own BartenderFill the highball glass to the top with ice cubes Pour in the silver tequila and orange juice Add the grenadine Stir with the cocktail spoon Garnish with the orange ring

21

TEQUILAIn 1974, Mexican producers received the exclusive rights to use the brand name tequila throughout the world. Now tequila has the same geographic significance as cognac, armagnac or porto. Tequila is divided into two groups, depending on the percentage of agave juice. The best (white)

tequila itself comes from the Indian tribe Tequila and the Tequila volcano, towering over the blue agave plantations in the Mexican state of Jalisco, where practically all the tequila in the country is made. Indians were the first toappreciate the taste and properties of the blue agave plant and, in their experiments with fermentation, invented a drink called pulque.

T

he Aztecs called this drink a gift from the gods and used it during religious ceremonies. The name

tequila is made from 100 percent blue agave. The simpler mixto versions have no less than 51 percent . Classic whitetequila is 55 percent alcohol, whereas mixed sorts are diluted to 40 percent with water. The aging process changes the drinks color and taste. The best varieties are considered to be reposado, or rested tequila, which is matured for a year and has a touch of vanilla borrowed from the oak barrels it is stored in, or anejo, which is matured for many years to let the spirit assume fruity, chocolate and biscuit notes. The oldest manufac-

turer of anejo tequila is the company Jose Cuervo, which first received the right to export to Europe.Popular in Russia, silver and gold tequilas are usually made from blended varieties of mixtos. By the way, the gold version only differs from the silver in the presence of caramel, which stains the alcohol a darker color.

The Spaniards managed to improve this drink by applying distillation technology, givingrise to agave wine, which later acquired the name tequila. The drinks main component is leaves of the blue agave, a plant that belongs to the lily family, not cacti as so many erroneously assume. Agave grows only in the arid highlands of central Mexico, meaning that only six Mexican states have climatic conditions suitable for the production of tequila.

Tequila is usually drunk in one gulp from special narrow shot glasses called caballitos, or little horses. It should not be too cold, but not warm either. Thefamous lick, shoot, suck drinking stunt with salt and lemon was coined specifically for tourists by producers of young or cheap tequila wishing to increase their sales. Salt stimulates production of saliva, which makes it much easier to swallow harsh alcohol, and lime or lemon juice freshens the mouth and balances the aftertaste.

Tequila has a stunning effect when mixed with sodas, which is known as Tequila Slammers. Tonic or your fizzy drink of choice is added to a glass of tequila,which is then covered with a napkin and sharply banged off the table. The tonic boils and the drink should be drunk in one gulp, before the foam settles. In the postwar years in Acapulco, tequila combined with lemon juice and the orange liqueur Cointreau became popular as the cocktail Margarita. The famous hotelier Tommy Hilton liked the new drink so much that Margaritas began

130 See signature cocktail Sangrita on page 130

to be served throughout his whole hotel network. Today there are many variations of this cocktail and self-respecting bartenders are always ready to offer their own versions.

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TEQUIL A i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Tangy Tropicana 50 20 6 1 360 Necessary ingredients Silver tequila 50 ml Sugar syrup 20 ml Lemon 1 quarter Pineapple 6 triangles Pineapple leaf 1 Ginger 1 small piece Ice cubes 360 g

:

Be Your Own BartenderFill the wine glass to the top with ice cubes Put the pineapple and ginger in the shaker Crush with the muddler Pour in the sugar syrup and silver tequila Squeeze in the lemon Fill the shaker with ice cubes and shake Pour through the strainer into a wine glass Garnish with the pineapple leaf

Necessary utensils Wine glass Shaker Citrus press Strainer Muddler

23

HOW DON JOSE BECAME, , . , , , . , , , .

. 1795 . Fabrica La Rojena . Jose Cuervo, . 1800 , . Jose Cuervo , .

Jose Cuervo , Tequila mysterious, unpredictable and exotic. Probably more than any other spirit, tequila gives cocktails a unique taste and leaves an extraordinary multi-dimensional finish when drunk neat. The elegant ritual surrounding its consumption and its taste, bright like nothing else on earth, have made tequila extremely popular among fans of spirits. Large-scale production of tequila was first undertaken in Mexico by Don Jose Cuervo, who in 1795 received land from the King of Spain for the construction of the first distillery,and official approval for the commercial production of tequila. The distillery founded by Don Jose Cuervo, Fabrica La Rojena, is still in operation today and is the oldest in Latin America. Jose Cuervo tequila, named after the founder of the company, has remained inextricably linked with

. 1891 Jose Cuervo . , Jose Cuervo , , 1 ( , IWSR). Jose Cuervo , 53 .

THE WHOLE WORLDS AMIGO

Jose Cuervo Jose Cuervo Especial Silver, Jose Cuervo Especial Reposado Jose Cuervo Tradicional. Jose Cuervo Especial Silver . , , . , Jose Cuervo Especial Silver , .

the Cuervo family for more than two centuries. In 1800, the Cuervo family started producing the first tequila aged in oak barrels. Jose Cuervo was also the first tequila to make its way out of Mexico. Jose Cuervo tequilas popularity was

president Porfirio Diaz awarded Jose Cuervo tequila a gold medal for outstanding quality. Since then, more than a century has passed, but the quality of Jose Cuervo tequila stays the

so great that over time it came to be considered a national symbol of the country. And in 1891, Mexicos

JOSE CUERVO ESPECIAL SILVER, , , . , . ! An exclusive idea from JOSE CUERVO ESPECIAL SILVER to impress even the most experienced cocktail alchemist is a shot with strawberries, balsamic vinegar and black pepper. Grind black pepper onto half a strawberry, lightly sprinkle with balsamic vinegar and use to chase your shot of tequila. A simply amazing taste!

HOW DON JOSE BECAMEJose Cuervo Especial Reposado Reposado ( , ). 2 . Jose Cuervo Especial Reposado ! Jose Cuervo Especial Reposado . , . , .

JOSE CUERVO ESPECIAL REPOSADO . . ! Orange and cinnamon provide the perfect accompaniment for JOSE CUERVO ESPECIAL REPOSADO. Citrus freshness and a little bit bitter spice blend harmoniously with the flavors of the drink. Enjoy!

same and continues to receive gold medals at national and international competitions, confirming its reputation as the worlds number 1 tequila (according to international research conducted annually by IWSR). Today, Jose Cuervo is still a family-owned company and the largest agricultural company in Mexico, cultivating more than 53 million blue agave plants.

The most popular tequilas in the Jose Cuervo world are Jose Cuervo Especial Silver, Jose Cuervo Especial Reposado and Jose Cuervo Tradicional. Jose Cuervo Especial Silver tequila is not aged in barrels but is bottled immediately after distillation.It is a clear and transparent liquid with a slight silver hue, its flavor delicately woven out of agave, vanilla and spices. Its mild taste with a predominance of agave tones and a hint of black pepper make Jose Cuervo Especial Silver tequila ideal both in cocktails and in pure form.

Jose Cuervo Especial Reposado is tequila of the category reposado which means rested in Spanish. Tequila in this category must be stored in oakbarrels for at least two months. For good measure, Jose Cuervos Especial Reposado tequila is aged in oak barrels for six months! Jose Cuervo Especial Reposado has an

Jose Cuervo Tradicional , Jose Cuervo. , , , . Jose Cuervo Tradicional 100% . - , .

THE WHOLE WORLDS AMIGO

, , Jose Cuervo.

exceptionally delicate flavor with an unobtrusive sweetness and spiciness. The palate and nose have notes of vanilla, cinnamon and orange peel. Thanks to the six-month aging process in oak barrels, this tequila has a unique amber hue.

Jose Cuervo Tradicional is the first tequila that was produced by Jose Cuervo. To this day, justifyingits name, it is made to the traditional recipe, under technology that is more than 200 years old. Jose Cuervo Tradicional is made from 100 percent blue agave and is aged in oak barrels. This tequila is pale straw in color and has pronounced notes of agave and herbs, and light vanilla tones. JOSE CUERVO TRADICIONAL . , , . . To reveal its taste most vividly, experts recommend drinking JOSE CUERVO TRADICIONAL in its pure form strongly chilled. A shot of pineapple seasoned with cayenne pepper is the best chaser to balance and reinforce the taste. Subtle and elegant.

Jose Cuervo tequila mysterious, unpredictable, exotic...

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114 See signature cocktailBerryMeUp

on page 114

28

W HI S K E Y i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Whiske Whiskey and Cherry 50 150 1 200 Necessary ingredients Whiskey 50 ml Cherry juice 150 ml Lemon 1 quarter and 1 ring Red cocktail cherry 1 Ice cubes 200 g Necessary utensils Highball glass Cocktail spoon Citrus press Cocktail stick Straws

:

Be Your Own BartenderFill the highball glass with ice cubes to the top Pour in the whiskey and cherry juice Squeeze in the quarter lemon Stir with the cocktail spoon Garnish with a lemon ring and cocktail cherry on a stick

30

WHISKEYwhiskey was the invention of St. Patrick, the patron saint of Ireland. But both sides agree that this drink is an excellent and honest path to a good mood.

There are a huge number of sorts of this amber drink. The main differences are

T

he 16th century in Scotland is connected with the emergence of theater and the development of poetry. But the Renaissance also brought the technology of distillation.

determined by country of origin, grain quality, the length of time the whiskey is aged for and how it was filtered.

For example, Scotch whiskey is made from malt and barley. In Ireland, rye is added tothe barley malt to make whiskey. American bourbon is made from corn, and the fantastic Japanese varieties are made from rice.

Local monasteries quickly mastered the production process of the water of life, passed on by Christianmissionaries in the Middle East, and soon whiskey

Whiskeys smell is determined by the aging or filtration processes used. Storingwhiskey in heavily charred barrels gives it a sweet flavor and a beautiful golden color, while distillation through maple charcoal filters adds a soft taste. Cask strength whiskey is 56 percent to 65 percent, but this is normally diluted to 40 percent to 50 percent for sale.

became the national drink of Scotland. The Irish challenge this superiority, and claim that

There is a big difference between single malt, pure malt and blended varieties of Scotch whisky. Single malt isproduced at one distillery and bears its name. Pure malt varieties are blended mixtures of products from five to six distilleries. Blends, in fact, are pretty much the same, only the number of varieties in the blend should be from 15 to 40, including two or three types of corn bourbon. The whiskey world has limitless variety in taste.

Cherry & Cherry

150 See signature cocktailCherry & Cherry

on page 150

Expensive varieties have their own unique shades of malt, peat, raisins, ripe fruit, wood, medical ointment, sea salt, nuts, and so on. The most common varieties ofcheap whiskey are blends with a generally neutral malty, woody flavor with caramel undertones. The taste and aroma of bourbon are a little heavier than that of blended whiskey and it has a sweet taste.

170 See signature cocktailTommy D sour

Whiskey is served as an appetizer or as a finale to a rich lunch. Neat whiskey is drunkfrom a transparent, cylindrical glass with a thick bottom, with added ice or water. It is considered that the

on page 170

colder the water, the stronger the taste and aroma of the drink is expressed.For making Irish Coffee a cheap whiskey with a light taste is best, while for cocktails it is better to choose a rich variety that will still be recognizable and will not get lost against the backdrop of the intense taste of cola.

31

W HI S K E Y i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Whisk Whiskey and Apple 50 150 3 5 200 Necessary ingredients Whiskey 50 ml Apple juice 150 ml Green apple 3 thin wedges Cinnamon stick 5g Ground cinnamon on the end of a teaspoon Ice cubes 200 g Necessary utensils Highball glass Cocktail spoon Straws

:

Be Your Own BartenderFill the highball glass with ice cubes to the top Pour in the whiskey and apple juice Stir with the cocktail spoon Garnish with the cinnamon stick and apple wedges dusted with ground cinnamon in a fan shape

32

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33

RUM i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Black Blackcurrant Caipirinha 40 20 5 2 200 Necessary ingredients Light rum 40 ml Blackcurrant liqueur 20 ml Sugar syrup 5 ml Lime 2 quarters Crushed ice 200 g Necessary utensils Rocks glass Muddler Cocktail spoon Straws

: : ,

Be Your Own BartenderPut the lime in the rocks glass and crush with the muddler Pour in crushed ice to the top Pour in the rum, blackcurrant liqueur and sugar syrup Stir with the cocktail spoon Sprinkle on a little crushed ice

34

RUM

In 1655, when the British fleet captured the island of Jamaica, rum became the official drink of the Royal Navy. Subsequently,to reduce the influence of alcohol on the sailors, commanders ordered the rum to be diluted before use. Thus, a mixture of rum with water became known as grog. Rum was part

R

of sailors daily diet until the abolition of this rule in 1970.Most types of rum are still made in the Caribbean.

um, the favorite drink of swashbuckling adventurers, was used for some time in Europe as currency on a par with gold. Many varieties of Barbados water are now produced in various countries but,

Practically all residents of Cuba, Jamaica and Barbados consider their country the homeland of rum. Perhaps the reason for the dispute is the fact that there is no generally-accepted conventional production technology for the drink.Rums alcoholic strength varies from 35 percent to 57 percent and it can be made from either sugar cane juice or molasses. Every manufacturer has its own fermentation and distillation methods. For example, it was the experiments of Don Facundo Bacardi Masso with distillation technology, carbon filtration, the cultivation of special species of yeast and aging in barrels made of American oak that led to the creation of light rum. Don Facundo moved from Spain to Cuba in 1843, and in 1862 founded the Bacardi company to produce light rum, which still successfully operates today. There are many varieties of this versatile drink. Light rum is generally used in cocktails, while golden and dark rum can be drunk neat, or used for culinary purposes. Rum that has been aged is traditionally served in an oldfashioned glass with thick walls and an even thicker bottom, with added ice and slices of lemon. Dark rum has a full, burning flavor with nuances of caramel and spice. Heavy Trinidad and Jamaican varieties have a complex caramel flavor with bright, aromatic and fruity notes. Light rums flavor is only weakly pronounced, so it is normally mixed with other drinks. Ernest Hemingway

as 200 years ago, the most consumed type is light rum, aged only slightly.Ships in the 17th century were not equipped with the technology to store fresh water for long, and it could easily grow bacteria, so on long voyages sailors took large stocks of rum, beer and wine, earning rum its sea-dog reputation.

98 See signature cocktailThe captains soul flies to heaven on page 98

142 See signature cocktailBlackberry shot

on page 142

was in the habit of ordering a frozen mixture of a double portion of rum, lime juice, sugar and grenadine syrup. This version of the popular Daiquiri came to be called the Papa Doble.Rum has always been loved for its cheerful character and the boisterous atmosphere it brings. You can easily see the evidence of this yourself, if you bring a Mojito set to a party: A dozen strong glasses, a big bottle of light rum, soda water, cane sugar, mint, sugar syrup, a wooden pestle and a lot of ice, and your quiet gathering at home becomes a real pirate shindig on the Isle of Tortuga.

122 See signature cocktailRaul and Fidel

on page 122

36

RUM i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

-Rum w with orange juice 50 150 200 Necessary ingredients Light rum 50 ml Orange juice 150 ml Orange 1 wedge Ice cubes 200 g Necessary utensils Highball glass Cocktail spoon Straws

:

Be Your Own BartenderFill the highball glass with ice cubes to the top Pour in the rum and orange juice Stir with the cocktail spoon and garnish with the orange wedge

37

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38

BRANDY R i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Cham Champagne 30 2 90 Necessary ingredients Brandy 30 ml Angostura bitters 2 ml Dry sparkling wine 90 ml Cane sugar 1 small piece

: 2

Be Your Own BartenderPut the cane sugar into a chilled champagne flute Drop in two drops of agostura bitters Pour in the brandy and sparkling wine Carefully stir with the cocktail spoon

Necessary utensils Champagne flute Cocktail spoon

39

BRANDY

T

he history of brandy is the history of the art of distillation. Production of the fiery wine has been known since ancient time the first distilleries were found in Ancient Greece and Ancient Rome. Each manufacturer used its own raw materials, so the strength and taste of the beverages derived were fundamentally different. If you

Usually the term brandy unites all spirits obtained by distilling grape wine or fermented fruit and berry juices. A variety of fruits and berries can be used to prepare brandy. Versions made from cherries, plums and pears are extremely popular. The drink can also be made from peaches and apricots, raspberries and strawberries, blueberries and blackberries. In Italy they even make brandy from artichokes. There are varieties of brandy with added flavorings, usually caramel, toffee or coffee flavor.

For the French, brandy means, first and foremost, cognac. In 1909 the French governmentissued a decree according to which the only brandy that has the right to call itself cognac is produced from grapes grown in the historical region of Cognac, distilled by traditional technology and aged for no less than two years.

In other countries brandy is made from the seeds and stems that remain after the juice is squeezed from the grapes. Examplesof this type of brandy are Italian grappa, Serbian rakia and Georgian chacha. To specify the category of aging of brandy, a combination of Latin letters is used. For example, the gradation VSOP (very superior old pale) on a bottle of brandy indicates that the drink has been aged for at least four years, while XO (extra old) means not less than six. However, Russians are more familiar with the system of stars used on brandy, which, in essence, describes the same thing. Brandy has a sweet, rich, velvety fruit flavor. A good

were to order brandy today in England, France or Germany, you would be served some very differing drinks, from Calvados to cognac to schnapps.

Autumn Set

94 See signature cocktailAutumn Set

brandy must have a strong character and a distinctiveness, which is achieved through a unique combination of aroma, taste, interesting shades, a long aftertaste and many other factors.Brandy can be drunk neat, with ice, or in combination with one of your other favorite drinks. It is believed that brandy has a more pleasant aroma and taste at temperatures of around 15-16 C. Some people prefer to drink slightly warmed brandy from a cognac glass, which increases the concentration of flavors. However, there is a compromise. As an aperitif

on page 94

Tom and Jerry

58 See signature cocktailTom and Jerry

on page 58

brandy is served with ice, and heated at the end of the meal. Brandy perfectly complements the taste of freshly brewed coffee, which is often reflected in such recipes as a Christmas Danish coffee punch (egg, lemonpeel, sugar, brandy and coffee) or an Alexander Coffee (cream, coffee liqueur, brandy and chocolate).

40

BRANDY R i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

French Daiquiri 50 20 4 200 Necessary ingredients Brandy 50 ml Sugar syrup 20 ml Lemon 1 quarter Mint 4 leaves Ice cubes 200 g Necessary utensils Cocktail glass Shaker Strainer Citrus press

: 3

Be Your Own BartenderPut the three mint leaves in the shaker Pour in the sugar syrup and brandy Squeeze in the lemon Fill the shaker with ice cubes and shake Pour through a strainer into a chilled cocktail glass Garnish with the mint leaves

41

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82 See signature cocktailChocolate Honey

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on page 82

42

LIQUEURS E i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Lost 10 10 10 5 10 10 Necessary ingredients Absinthe 10 ml Sambuca white 10 ml Jagermeister 10 ml Benedictine liqueur 5 ml Coffee liqueur 10 ml Orange liqueur 10 ml Necessary utensils Shot glass Cocktail spoon Cigarette lighter Straws

: , : , , ,

Be Your Own BartenderPour the coffee liqueur into the shot glass Using the cocktail spoon, layer in the white sambuca, benedictine, orange liqueur, jagermeister and absinthe Light and quickly drink through a straw

43

LIQUEURSur the appearance of some real masterpieces. The liqueur world is highly characterized by the pressence of these inventors, the authors. We ewill never know who first distilled vodka or whiskey, whereas as the author, place and date of creation are accurately recorded ded for almost all liqueurs. Only the ripest fruit is used to produce the highest quality ity liqueurs, and only the juiciest fruit will result in a good drink. Typically, fruit liqueurs are designed for consumption within n one year from their date of manufacture: After that they start art to turn black, their color fades and they acquire an unpleasant ant taste. Liqueurs are not stored in the cold because they can n turn muddy. The world of fruit liqueurs is unusually broad. The fruits and berries used most often in the manufacture of liqueurs are blackcurrant, raspberry, strawberry, cherry, mulberry and d blueberry. In the West, liqueurs made from mango, papaya, bananas, as, passionfruit, kiwi fruit, lychee and other tropical fruits are widedespread. In Western Europe, creams and eggg-

I

n search of the elixir of life, medieval monks were constantly experimenting with infusions of berry juices and aromatic herbs with the addition of roots or spices. They often added

honey since many medicinal herbs have a bitter taste. This is how the first liqueurs appeared, which in those dayswere called elixirs and were prepared by the monks from various medicinal and aromatic plants. Over several centuries, the hard work of these liqueur creators led to

nogs are popular; they are made from egg gg yolks, sugar and vinjak, which is a special al kind of brandy produced in the Balkans. Inrecent years, peach flavors have come into fashion and are used in many well-known brands. Lemon is valued less by liqueur producers because of its sour taste.

154 See signature cocktailJapanese sidecar

Today, the consumption of liqueur at lunch or dinner, as in the last century, has gone out of fashion. But they are added tothe many cocktails that are served as aperitifs. Liqueurs can also be drunk neat, with water or ice, or used to complement desserts.

on page 154

Liqueurs are divided into strong, dessert and creams. The first group includes the veryfirst liqueurs. These infusions were created by monks, alchemists, confectioners and druggists on a base of plants, fruit peel and aromatic substances. The final category of liqueurs, creams, appeared relatively recently, in the early 1970s, in Ireland. Creams are made on a base of natural cream, with very thick viscous texture and a very sweet taste. The alcohol content in liqueur ranges from 15 percent to 40 percent, depending on the method of preparation. It is

158 See signature cocktailHot Spanish Gold

on page 158

162 See signature cocktailStratosphere

on page 162

easy to make your own liqueur from any fruit, by leaving it in vodka or pure alcohol for several weeks. By filtering the liquid and addingsugar, you can get your own version of plum, blackcurrant, raspberry or strawberry liqueur.

44

LIQUEURS U i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Royal Flash Fla 1 15 15 15 Necessary ingredients Red grapefruit liqueur 15 ml Orange liqueur 15 ml Ginger syrup 15 ml Lemon 1 quarter Necessary utensils Shot glass Cocktail spoon Citrus press

: , : ,

Be Your Own BartenderPour the ginger syrup into the shot glass Using the cocktail spoon, layer in the red grapefruit liqueur, juice from the quarter lemon and the orange liqueur

45

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inshaker.ru. See Bianco Lemon Ice on web site inshaker.ru

46

VERMOUTH O i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Ame Americano 30 30 30 160 Necessary i di t ingredients Campari 30 ml Red vermouth 30 ml Soda water 30 ml Orange peel of one ring Ice cubes 160 g Necessary utensils Rocks glass Cocktail spoon Citrus knife Straws

:

Be Your Own BartenderFill the rocks glass to the top with ice cubes Pour in the campari and red vermouth Top up with soda water Stir with the cocktail spoon Garnish with the orange peel

47

VERMOUTHof the 17th century the town became the center of European production of herbal wine. The refined taste of

the drink pleased the king, and vermouth received the status of official court aperitif.The name of this fragrant drink with a bitter tinge comes from the German word wermut, which means wormwood.

W

hen Italian monks first refined the taste of fortified red wine with aromatic herbs and roots, they are unlikely

Essence of wormwood makes up to 43 percent of the extract used to flavor vermouth, which also includes other components suchas yarrow, mint, cinnamon, cardamom, nutmeg and a few dozen other aromatic plants. Over the many centuries of its existence, the recipe for vermouth has remained almost unchanged. The art of making vermouth, as before, is based around great practical experience in knowing what ingredients to mix and in what proportions. However, the exact ratio between

to have been aware that they were creating a drink that would become a symbol of the bohemian lifestyle, as in the film La Dolce Vita.Venetian merchants brought spices to Turin from different countries, which opened up new possibilities to improve the perfumed wines used in those times for medicinal purposes. Production grew, and at the end

plant extracts, wine, spirit alcohol and sugar used in production are still kept strictly secret by each brand.Vermouth can be white or red. White sweet vermouth with 10 percent to 15 percent sugar has a more delicate flavor with low bitterness. Sweet red vermouth, with at least 15 percent sugar, has a more intense flavor and the pronounced astringent taste, characteristic of vermouth. Dry vermouth, with sugar content not exceeding 4 percent, is exclusively white. These varieties are lighter than sweet ones and have a strongly expressed bitterness in the taste. The alcoholic strength of vermouth is typically 12 percent to 15 percent. Thanks to its tart taste, which increases the appetite, vermouth is considered the ideal aperitif. Dry vermouth is served with ice in a whiskey glass, diluted a little with water.

inshaker.ru. See Bronx on web site inshaker.ru

Adding a little water is believed to release the fragrance more fully. Just keep in mind that,when opening a bottle of red vermouth, it is best to not pour it into glasses straight away, but let the open bottle stand for a while to let it breathe, meaning that contact with oxygen will reveal the drinks full flavor. Sweet vermouth is good neat as well as in combination with spirits like gin, vodka or brandy. Cocktails using

Martinez inshaker.ru. See Martinez on web site inshaker.ru

vermouth are in steady demand because of the way vermouth successfully sets off the sharp taste of strong alcohol. Theeasiest way to see this is to try a Manhattan cocktail, which is bourbon, vermouth and a drop of bitters, or a Vodka Martini which is vodka, dry vermouth and an olive, which James Bond always insisted must be shaken, not stirred. Roasted peanuts, salted almonds or fruit are recommended as a snack to go with drinks made from vermouth.

48

VERMOUTH O i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Bianco Tonic T 50 150 2 200 Necessary ingredients White vermouth 50 ml Tonic 150 ml Lemon 2 wedges Ice cubes 200 g Necessary utensils Highball glass Cocktail spoon Straws

:

Be Your Own BartenderFill the highball glass with ice cubes to the top Pour in the white vermouth and tonic to the top Carefully stir with the cocktail spoon Garnish with 2 wedges of lemon

49

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102 See signature cocktailMaster and Margarita

on page 102

50

SPARK LING WINE K i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Pink 25 - 25 50 6 160 Necessary ingredients Grappa 25 ml X-rated fusion liqueur 25 ml Dry sparkling wine 50 ml Lime sorbet 6 tablespoons Crushed ice 160 g

: -

Be Your Own BartenderPut the lime sorbet in the blender Pour in the x-rated fusion liqueur and grappa Add some ice to the blender and whizz Pour into a chilled champagne flute Top up with sparkling wine Carefully stir with a cocktail spoon

Necessary utensils Flute Blender Cocktail spoon

51

SPARKLING WINEcarbonated wine can be called sparkling wine, but only sparkling wine from the French province of Champagne can properly be called champagne.t the beginning of the 17th century, French winemakers came up against an unexpected result of the fermentation process.

A

Other European countries also make their own kinds of sparkling wines: Sekt in Germany, Cava in Spain, Prosecco and Lambrusco in Italy. Some wines are only

lightly sparkling, such as Vinho Verde in Portugal such wines are often referred to aseffervescent.

Sparkling wine was long called the devils wine for its ability to burst the barrels in which it was stored.Soon the drinks energetic nature was harnessed, and sparkling wine became a mandatory part of any celebration.

Grapes used in the manufacture of sparkling wine are usually harvested before they are fully ripe, when they have a lowersugar level and higher acidity. The result is a refreshing wine with a light taste. However, the lightness of taste can be deceptive since the alcoholic strength of sparkling wine is rarely below 10.5 percent, and the sugar and carbon dioxide mean the alcohol is absorbed very rapidly. Champagne usually comes in two main sizes of bottle: a standard bottle of 750 milliliters and magnum of 1.5 liters.

The first person to tame sparkling wine was a Benedictine monk called Don Pierre Perignon. Hecreated a production method whereby secondary fermentation occurs once the wine is actually bottled. These days any

Corks are made of the bark of the Cork Oak, at least 45 years old. This type of corkkeeps the wine under 630 kilopascals of pressure, which is approximately three times more than in a car tire. In some cases, personal bottles have been known to be made. The best-known example was an imperial pint-sized bottle (20 ounces or 566 milliliters of liquid), manufactured specially for Sir Winston Churchill by Pol Roger. Churchill was served this champagne by his butler at 11 every morning when he woke up. The art of masterfully uncorking a bottle with a pop to see how high or far the cork can fly has always been an occasion for men to show off. However, wine experts

inshaker.ru. See Blackberry Cobbler on web site inshaker.ru

insist that the ideal way to open a champagne bottle is to do it gently and quietly, so that the bottle makes a subtle sound like abreath or a whisper. Sparkling wine is usually served at a temperature of 7C in a special champagne glass with a long stem and a high narrow bowl. After opening, the bottle should

inshaker.ru. See Martini Fizz on web site inshaker.ru

be kept cool in an ice bucket.Sparkling wine is a component of many cocktails. For example, Josephines Kiss, made with sparkling wine, brandy, dessert cherries and sugar, is very easy to make but has an excellent, invigorating effect.

52

SPARK LING WINE K i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Chapur Chapurin 70 5 Necessary ingredients Dry sparkling wine 70 ml Lime sorbet 5 tablespoons

:

Be Your Own BartenderPut the lime sorbet into a chilled flute Pour in sparkling wine Carefully stir with a cocktail spoon

Necessary utensils Flute Cocktail spoon

53

CONTENTS55 317. / 317 City cafe58 / Signature cocktail Tom and Jerry

115 Dream Bar118 / Signature cocktail Cosmopolitan jelly

119 Free Bar122 / Signature cocktail Raul and Fidel

59 / Art Academiya62 / Signature cocktail Chili Martini

123 Help!126 / Signature cocktail Russian national

63 / Bufet66 / Signature cocktail Naomi

127 Ketama Bar130 / Signature cocktail Sangrita

67 / Klava70 / Signature cocktail Dark Side

131 Noor Bar134 / Signature cocktail Pomegranate tini

71 / Luch74 / Signature cocktail Pasteque

75 v Manon78 / Signature cocktail Rejuvenating apple

135 O2 Lounge138 / Signature cocktail Liquid cheesecake

79 / Mayak82 / Signature cocktail Chocolate honey

139 Rolling Stone Bar & Tattoo142 / Signature cocktail Blackberry shot

83 / Secret Bar86 / Signature cocktail Lilac Mist

143 Starlite146 / Signature cocktail Creme de Menthe Latte

87 (-) / TM-cafe90 / Signature cocktail First jeans

147 Strelka Bar150 Cherry & Cherry / Signature cocktail Cherry & Cherry

91 / Chaika94 / Signature cocktail Autumn set

151 Sushi Rumba154 / Signature cocktail Japanese Sidecar

95 All-Time Bar98 / Signature cocktail The captain's soul flies to heaven

155 Tapa de Comida158 / Signature cocktail Hot Spanish Gold

99 City Space102 / Signature cocktail Master and Margarita

159 Tema Bar162 / Signature cocktail Stratosphere

103 Cuba Libre106 / Signature cocktail Cuba Libre

163 The Lounge166 Freshness / Signature cocktail Freshness

107 Delicatessen110 / Signature cocktail Evergreen Fizz

167 Tommy D170 / Signature cocktail Tommy D sour

111 Denis Simachev Shop & Bar114 / Signature cocktail BerryMeUp

54

, 1/ 2 15 V ISA , MasterCard, Maestro +7 (49 5 ) 6 0 5 1 9 9 7 w w w. 3 1 7. r u

CITY CAFE TY1/ 2 G l u b o k y P e r e u l o k 15 minutes from Metro K rasnopresnenskaya Menu in Russian and English V ISA , MasterCard, Maestro +7 (49 5 ) 6 0 5 1 9 9 7 w w w. 3 1 7. r u

55

55

317 : ( ).

. , (, ). . , . , . 317 , , .

Bar manager Yevgeny Alexandrov Length of bar ( ) (in meters) 9 9 Length of bar ( ) (in people) 12 12 Cuisine , Russian, European Opening hours - Mon-Sun 11:00-23:00 11:00-23:00 Music cheerful, upbeat , , , , Clientele businesspeople, local residents, students, celebrities, families with children in the day at weekends

, 317 , . , , . 317 . , .

317 , , , . : 317 . , 317 Bartender Brothers, .

- Dress code casual Entrance free Whiskey-cola - index 210 . 210 rubles

. , , . , 317, . ,

56

317, , , .

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as happy here as the regular visitors: The friendly waiters and charming bartenders smile on everyone alike.

The bar at 317 is the responsibility of Yevgeny Alexandrov, a student of one of the most famous Russian bartenders Marat Saddarov, a cheerful and smiling person whho has won numerous competitions. Alexandrovs team is no less talented: all the bartenders at 317 are winners of various famous competitions. The classic Western concept of bar culture is followed here very carefully, with a sense of responsibility. Here at 317 the Bartender Brothers movement was born, one of the most prestigious in the country.

The main principle held by Alexander and his team is to work with a great mood. They say317 is a real urban cafe: a few steps from the lively Krasnopresnenskaya waterfront and overlooking the main political symbol of the capital, and indeed of the whole country. alcohol itself understands the bartenders feelings when preparing a cocktail, and a bad mood can ruin even the most classic mix of the most proven ingredients. It is probably not just the skill of 317s main bartender, but his smile and positive attitude that make the cocktails at this bar so delicious. In addition to the classics, it is worth trying house specials like the 317 Cobblers: watermelon, grape, strawberry and raspberry. The

A place to feel the mood of the bustling big city in full. The clientele confirms this, being madeup of an eclectic mix of Muscovites, from students to Viktor Zubkov, although now that he is first deputy prime minister he might not have much time for cafes. The interior also matches the role of urban cafe: as simple and restrained as it is possible to be, and very pleasant with it. Recently, however, the owners of the establishment purchased two antique bars for the waiters, which indicates some design vision and the proprietors sincere love for their business. City Cafe 317 has been around for 10 years already, and over the years it has become clear that people come here not for the sake of the view of the White House. Cus-

tomers are mostly long-standing, those with whom 317 first started out, as well as their friends and grown-up children.A warm friendship has developed among regular patrons, bartenders and waiters, and it is specifically for the warmth and atmosphere of their favorite bar that people come to 317 every day. At the same time, newcomers will be equally

hot mixes are lovely and unusual, especially compared to the ubiquitous mulled wine and grog: Hot Gold, MMs, HoneySucker and Tom and Jerry, which is served with an elegant dried fruit tartlet. Children are taken care of here too: Thre are all kinds of fruit slings for the kids to enjoy.

57

CITY CAF E CI TY CAFE i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u o

T Tom and Jerry : 25 25 150 2 1 1 1 1 1 Necessary ingredients Brandy 25 ml Dark rum 25 ml Milk 150 ml Egg yolk, raw 1 Green apple 2 small wedges Honey 1 teaspoon Icing sugar 1 teaspoon Nutmeg, ground On the tip of a teaspoon Dried apricots 1 Prunes 1 Pastry case 1 small

, , ,

Be Your Own BartenderPut the egg yolk and powdered sugar in the mixing glass Pour in the brandy and dark rum Whisk with the whisk Pour into a warmed cup and add hot milk Stir with the cocktail spoon Garnish with freshly ground nutmeg Serve with prunes, dried apricots and apples, drenched in honey and placed in the tartlet pastry case

Necessary utensils Cup Mixing glass Egg whisk Cocktail spoon

58

, 6, . 3 15 V ISA , MasterCard, Maestro +7 (49 5 ) 7 7 1 74 4 6 w w w. a c a d e m i y a . r u

6 Bersenevskaya Naberezhnaya, bldg. 3 1 5 m i n u t e s f r o m M e t r o K r o p ot k i n s k a y a Menu in Russian and English V ISA , MasterCard, Maestro +7 (49 5 ) 7 7 1 74 4 6 w w w. a c a d e m i y a . r u

59

59

, , ? - , , -

-- Bar manager Artur Balayan Length of bar ( ) (in meters) 150 150 Length of bar ( ) (in people) 170 170 , Cuisine Italian, elements of Japanese

. , , , , Screening-room,

, Project-room. , , , . ? , . , , , , , - . . -

Opening hours - Mon-Sun 12.00-6.00 12.00-6.00 , -: Djs , , , Music eclectic, Thurs-Sat Djs play Clientele artistic elite, hipsters, self employed people

150 - . , , Rolling Stone, . , .

Dress code casual, with a nod towards bohemian style

, , . , , . -,

- Kashmir , . , , Jemmie 12- . , . , -

Entry free Whiskey-cola index 390 . 390 rubles.

60

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selected to go with each spirit. The creamy yellow cocktail Kashmir, similar in shade to toffee candy, has white chocolate to neutralize the strength of the rum. The uncompromisingly masculine Jemmie, with a hefty percentage of alcohol, supplements the bouquet of 12-year-old whiskey with bitter chocolate. Despite the immensity of the space, Art Academiya can hardly be called a loud place. Rather, it serves as an intelligent run-up to start off a night bar-hopping. Happily, there are already enough bars within the Krasny Oktyabr complex, which is more and more reminiscent of Londons Soho, for a full bar

, , . What do you get when you cross the post-industrial chic of a former factory floor with a contemporary art gallery and a bar of unprecedented length, which is piledhigh with legions of bottles of different colors and shakers of all sizes? Something spectacular, thats for sure, for example this Krasny Oktyabr resident, club-museum-restaurant-bar Art Academiya, founded by gallery owner and director Yevgeny Mitta. In addition to the pipes near the ceiling so typical of trendy loft spaces, the bare brick walls and leather sofas, there is also a bookstore, a Screening-

room that plans to show films about art, and a small gallery hall called the Projectroom. All the lights of Russian artistic thought are collectedhere: Works by Ostretsov, Kulik, and, of course, Vinogradov and Dubosarsky are freely accessible. Why of course? Because Art Academiyas co-owner Vladimir Dubosarsky has also curated an exhibition here that promises eventually to become a rotating collection. The only piece it seems is settled here forever is the golden statue of a boy with a bazooka who greets guests at the entrance. Regulars have become so fond of this character that it has become something of a local mascot. Another local celebrity is the incredible bar. Its

appearance has brought the competition between Moscow bars to an end: It is unlikely anyone will beat its record length of 150 meters in the near future. Behind this giantbar, bartender Arthur Balayan, beloved by Moscows bohemia from bars Klava and Rolling Stone, and his team rustle up their concoctions. In addition to the classics, count-

crawl. A noticeably tipsy, but positive and inspiring mix of students, starting-out writers and well-established artists hold incessant disputes about the latest exhibitions and festival premieres, creating a witty and debonair atmosphere around the infinite bar. But this is no cliquey hangout: Even people

less Tini and fusion cocktails, here they mix cocktail trends of the season, for examplechocolate mixes, where the appropriate chocolate liqueur is

far from the creative professions, not familiar with any of the regulars, will easily feel among friends after a couple of drinks.

61

ART ACADEMIYA i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Chilli Martini : : 2 ,

50 10 3 2 200

Necessary ingredients Vodka 50 ml Raspberry tea syrup 10 ml Lime 1 quarter Chilli pepper 3 ring slices Honey 2 teaspoons Ice cubes 200 g Necessary utensils Cocktail glass Shaker Citrus press Strainer Muddler

Be Your Own BartenderPut two slices of chilli and the honey into the cocktail shaker and squeeze in the lime Grind with the muddler Pour in the raspberry tea syrup and vodka Fill the shaker with ice cubes and shake Pour through the strainer into a chilled cocktail glass Garnish with a circular slice of chilli

62

, 4 6 , V ISA , Union, Maestro, Diners Club, MasterCard, American E xpress +7 (49 5 ) 9 8 8 2 8 5 7 w w w. b u f f e t- c a f e . r u

46 Ulitsa Alexandra Solzhenitsina N e a r M e t r o Ta g a n s k a y a a n d P l o s h c h a d I l i c h a Menu in Russian and English V ISA , Union, Maestro, Diners Club, MasterCard, American E xpress +7 (49 5 ) 9 8 8 2 8 5 7 w w w. b u f f e t- c a f e . r u

63

63

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. , , , . , , .

Bar manager Alexander Khan Length of bar ( ) (in meters) 4 4 Length of bar ( ) (in people) 6 6 , , Cuisine signature European, Japanese, childrens menu

. . , , .

, , . , , , , . -

Opening hours - Mon-Sun from 10.00-6.00 10.00-6.00 , DJ , Music background, resident Djs and karaoke Clientele middle class, groups and families

, . : 61 . , , , , . , . , , -

- Dress code smart casual smart casual Entry free Whiskey-cola index 400 . 400 rubles.

- , . , , 40- . , , ,

64

.

nearly 100 signature cocktails. The competentway that information about the drinks is presented really helps when trying to make your choice:

, . , , , , . .

61 cocktails are distributed in seven practical categories such as Aperitifs,Champagne, Digestifs, Hot or For Any Time. Khan not only comes up with new mixes but also experiments with how to serve them. The bars arsenal includes cocktails inside fruit and in siphons of different forms, for example the Hemingway Daiquiri inside a grapefruit with light rum, Maraschino liqueur and citrus juice, or the liter-volume

Is it worth writing about a bar and restaurant where the bar would fit in any room in a standard Moscow apartment? In this case, however, size does not matter, because within

Kamikaze served in a high-tech siphon that looks like bolide, with invigorating Sprite, orange liqueur and vodka.The famous Moscow Mule, a mixture of vodka and ginger ale, is served in a copper mug, the original vessel intended for it in the 40s. As a professional and longtime player in the top league of the restaurant business, Khan understands how important it is to have personal contact with guests. Cocktails from the master mixer will help lift anyones mood:

these modest walls one of Russias most respected and experienced bartenders, Alexander Khan, works his magic. Buffets little bar looks like an alchemists laboratory, stacked with glass goblets and vessels akin to crucibles, which occupy at least a third of the surface. Cosy is the key word to describe this restaurant where the bar does not stare you in the face, but instead plays an important role in creating a special Moscow family atmosphere. Buffet is a word with many meanings. In its original meaning, a buffet is a special piece of furniture. It

invariably stands in the living room and is where family valuables are stored: silverware, grannys tableware and sweets. The restaurant Buffet is all about that vibe spacious sofas in pastel colors, teddy bears of every conceivable size, orange-painted light fixtures on the ceiling. The menu has an abundanceof delicacies beloved by the Moscow public: the ubiquitous Japanese sushi and rolls, as well as grilled dishes and European classics arranged in signature style by molecular gastronomy devotee Dmitry Shurshakov. Performing a duet with the kitchen menu is Alexander

glasses of punch for the weekends gloomiest guests, and mixes to dispel shyness for the girls singing karaoke on Tuesdays.Buffets most popular drink the Cosmo Passion Tea made from berry juice, apple juice, citrus fruits, passion fruit syrup, spices and cointreau is an embodiment of its twee and domestic environment. Its presentation in a clear teapot on a burner plays with the traditions of family tea.

Khans original cocktail card, containing

65

BUFFET i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Naomi : 3 3-4

40 20 1 50 4 3 200

Necessary ingredients Blackcurrant vodka 40 ml Coffee liqueur 20 ml Vanilla syrup 1 ml Cream 50 ml Blackberries 4 berries Raspberries 3 berries Ice cubes 200 g Necessary utensils Cocktail glass Shaker Muddler Cocktail strainer Tea strainer Cream siphon Cocktail stick

Be Your Own BartenderPut 3 blackberries and 3 raspberries in the shaker Crush with the muddler Pour in the coffee liqueur and blackcurrant vodka Fill the shaker with ice cubes and shake Pour through the cocktail strainer and tea strainer into a chilled cocktail glass Pour the cream into the siphon and add the vanilla syrup Close the siphon and shake 3-4 times Garnish the cocktail with a layer of vanilla cream from the siphon and a blackberry on a cocktail stick

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The Moscow Times Bar Guide

, 2 6 , . 1 V ISA , MasterCard, Maestro +7 (49 5 ) 6 2 6 8 5 6 3 , 6 2 6 8 5 7 3

26 Malaya Bronnaya Ulitsa, bldg. 1 N e a r M e t r o M a y a ko v s k a y a M e n u i n Ru s s i a n V ISA , MasterCard, Maestro +7 (49 5 ) 6 2 6 8 5 6 3 , 6 2 6 8 5 7 3

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. Bar manager Artur Balayan Length of bar ( ) (in meters) 10 10 Length of bar ( ) (in people) 15 15 , , Cuisine European, sandwiches, snacks

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, , . , , . . Denis Simachev Shop & Bar , , . , .

Opening hours - Mon-Sun 12.00-6.00 12.00-6.00 . Djs Music eclectic, Thurs-Sat Djs play

Clientele creative types, , hipsters - Dress code casual Entrance free Whiskey-cola - index 390 . 390 rubles

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Lychee Martini, - RaspberryGinger Martini, Mint Matrini . - Red Dress, Fei-hoa - .

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Cuba Libre . , , . -, -, . , -.

they play agreeable blues, and you dont have to shout to hear people speak.

The cocktail menu, brought into being by one of the authorities on the capitals cocktail industry Artur Balayan, is compact but intriguing. The main focus ison martinis and tinis, of which there are dozens of entries, both classic and modernized. Among

the signature options are the exotic Lyc hee Martini, the sweet and spicy Raspberry-Ginger Martini, and the pungent Mint Matrini with the scent of fresh mint.The current London trend of natural fruit mixes is represented by the berry and vodka Red Dress, Fei-Hoa with a persisting kiwistrawberry aftertaste and the piercingly fresh Watermelon Tini.

A tiny but at night very noisy bar with a lovely name. There is a noticeable lack of seats: the smallelongated room has only enough space for the bars, a couple of couches and a few tables. Due to the size of the

place, even a small group of people creates an atmosphere of conviviality and fun.The crowd at Klava is made up of creative types, and anyone who can justify their inclusion in the clique will fit right in. The artistic nature of Klavas creator gallery owner and film director Yevgeny Mitta is manifest literally from the threshold. On the walls are examples of contemporary art, and even the ventilation pipes were painted by the famous artist Valery Chtak. Klava looks just like a small cozy bar

There is a special line of strong berry shots made from grapes, raspberries, strawberries and blackberries, which can be assembled to order into a mixed set.Thankfully the classics are not forgotten intelligent alcoholic entertainment would be unthinkable without the Long Island and Cuba Libre! Dont take the kitchen too seriously this is a bar for drink, dance and dialogue, and the snacks exist purely to stimulate this. The mini-hotdogs, fusion salads, snacks and a platter with tiny Japanese pizzas fulfil their role of bar fare quite convincingly. There is a set of standard desserts of tiramisu, panacotta and mini-cakes.

with a hip location on Patriarchs Ponds should look: measured, elegant and laconic. The whole setup has a family feel so closeknit it borders on nepotism, reinforced by Sunday barbecues in the enclosed courtyard, pre-parties and afterparties based around significantartistic events, and endless private get-togethers. Dancing at Klava is vigorous and active, and not only at weekends. On Saturday the resident DJ from Denis Simachev Shop & Bar, Roman Kozak, is brought in to provide a pumping mix of funk, disco and tried-and-tested hits by Michael Jackson. In the day

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K L AVA i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Dark Side 50 30 50 7 6 250 Necessary ingredients Vodka 50 ml Blackcurrant liqueur 30 ml Berry juice (mors) 50 ml Blueberries 7 teaspoons Blackberries 6 berries Ice chips 250 g Necessary utensils Highball glass Muddler Cocktail spoon Straws

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Be Your Own BartenderPut five blackberries and blueberries in a highball glass Crush with the muddler Fill the highball glass to the top with crushed ice Pour in the berry juice, blackcurrant liqueur and vodka Stir with a cocktail spoon Sprinkle on a little crushed ice Garnish with blackberry and remaining blueberries

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, 2 7, . 1 1 5 , V ISA , Maestro, Diners Club, MasterCard +7 (49 5 ) 2 8 7 0 022 w w w. l u c h b a r. r u

2 7 Bolshaya Pirogovskaya Ulitsa, bldg. 1 1 5 m i n u t e s f r o m M e t r o s S p o r t i v n a y a , Fr u n z e n s k a y a Menu in Russian and English V ISA , Maestro, Diners Club, MasterCard +7 (49 5 ) 2 8 7 0 022 w w w. l u c h b a r. r u

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, - . , Bar manager Pavel Kuzovkov Length of bar ( ) (in meters) 30 30 Length of bar ( ) (in people) 26 26 Cuisine signature European and Asian

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, . : , , , . . , , Barnes & Noble. - . , , . 11 , 11 , 17 , , . , , . , . ,

Opening hours - Mon-Sun 12:00-6:00 12:00-6:00 Music , DJs background, Djs Clientele successful people over 40 40 Dress code smart casual smart casual Entry free Whiskey-cola index 340 . 340 rubles.

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Oldboy, - .

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tov and Ostretsov, Zvyozdochyotov and the Blue Noses, all brought in by the already well-known Yevgeny Mitta, one of the founders and ideologists of the place.

Propping up the bar has a special place at Luch. The first evidence is the baritself, looking more like the cash desk of a giant book supermarket like the American Barnes & Noble, except that the endless countertops are lined with bar stools with noble darkgray backs for the convenience of customers. The second confirmation is the menu, where food dishes take up two pages, and alcoholic drinks take up eight. The list has 11 types of tequila, 11 types of port, 17 types of brandy, and all the major whiskies of the old and new worlds, as well as Japan. Signature cocktails, for which many gourmets drop in regularly, are the responsibility of Pavel Kuzovkov, a bartender with an excellent professional reputation. Among his passions is the new London trend of using herbs and greens in cocktail recipes. From this theme it is worth trying, for example, the Forrest Gump: a rich, thick, green vodkabased drink with crushed sorrel, raspberries, honey and cane sugar, where the sorrel softens and rounds the sharp taste of alcohol. The

Bar Luch is a sign of the times, indulging the notions of respectability and contemporary art that have matured into the culture of the modern bourgeoisie. Luch, with its

name that means a ray of light, was sited in an old lightbulb factory, turning the former factory into a loft gallery and a restaurant-bar at the same time. Yes, Moscow has reached a new stage in its architectural and spatial metamorphosis: developing post-industrial spaces and fitting them to the needs of the citys modern inhabitants. Naked white brickwork, 10-meter ceilings and walls with huge workshop windows... sofas and chairs sheathed in distressed thick brown leather, as well as ultra-tall bookshelves with an exhibition of assorted bottles instead of heavy tomes and desk lamps, bring to mind a cavernous library hall or an English private club. The numerous items of con-

most popular among the public is the long drink Oldboy, named after the famous art-house film. It is a spiced mix of vodka, grapefruit juice, cinnamon, strawberry liqueur and berries, topped with several hot Thai peppers.Herbal teas are drunk at Luch as well as cocktails. The main ingredient is rosebay willowherb and then lemonbalm, linden or thyme are added to it.

temporary art - paintings, weird sculptures and installations were created especially for this place by the best forces of Russian contemporary art: Vinogradov and Dubosarsky, Gu-

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LUCH i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Pasteque 40 10 10 1,5 200 Necessary ingredients Vodka 40 ml Watermelon syrup 10 ml Sugar syrup 10 ml Lime 1 half Watermelon 1 slice and 1.5 tablespoons of flesh Ice cubes 200 g Necessary utensils Cocktail glass Shaker Muddler Citrus press Cocktail strainer Tea strainer

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Be Your Own BartenderPut the watermelon flesh in the shaker and crush with the muddler Squeeze in half a lime Pour in the watermelon syrup, sugar syrup and vodka Fill the shaker with ice cubes and shake Pour through both strainers into a chilled cocktail glass Garnish with a slice of watermelon

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1 9 0 5 , 2 V ISA , American E xpress +7 (49 5 ) 6 5 1 8 1 0 0 w w w. m a n o n c l u b . r u

Ulitsa 1905 Goda 2 Near Metro V ystavochnaya Menu in Russian and English V ISA , American E xpress +7 (49 5 ) 6 5 1 8 1 0 0 w w w. m a n o n c l u b . r u

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, . , Le Duc.

Bar manager Dmitry Polekhin Length of bar ( ) (in meters) 12 12 Length of bar ( ) (in people) 33 18 , , 12:00 lounge, deep house, progressive, DJs , - smart casual Cuisine European, Italian with elements of Japanese Opening hours Mon-Sun from 12.00 to last guests Music lounge, deep house, progressive, resident and guest DJs Clientele affluent party people Dress code smart casual

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. smoothies, .

Entrance free Whiskey-cola - index 500 . 500 rubles

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best forces of the Dellos empire were brought in in the person of Dmitry Polekhin, who hadalready proven himself in the central restaurant Turandot. Dancing, DJs, hookahs, go-go girls and ordering intoxicating goodies directly from the bartender are all in the order of the day. So, in the daytime Manon is a club restaurant, and in the evening it operates as a full bar with excellent French cuisine from a famous Michelin-starred and recommended chef. Manon is a place where people go to show off themselves and their companions, to warm up before a club night and to gossip about friends. The turbulent and

A swanky and trendy bar in a popular restaurant, founded by the famous Moscow restaurateurAndrei Dellos. Manon appeared at an already familiar location, where one of Delloss first restaurants, the French Le Duc, was once located. Manon inherited its brutal brick

active socializing of the high life is helped along by colorful cocktails with an abundance of fruits and berries. Very popular arethe smoothies, served in extravagant containers that look like chemical flasks. Dmitry Polekhin

walls, gothic decorated arches and heavy ceiling beams from a gloomy knights castle. The very ceiling is draped in ornate carving, antiquemirrors hang in the gaps between the windows, and stained glass lamps from the 70s hang over the bar. Sofas covered with noble velvet inhabit the rooms corners. The actual bars stainless steel covering was removed, and replaced with an altogether warmer and softer cladding of leather and wood. Now the medieval citadel is starting to look like a rich hereditary estate that has lived through more than one generation of owners and over the centuries has collected eclectic tastes together and brought them into the present day. Typically, bars in restaurants play the role of a waiting room, where guests wait for their tables, and the bar itself is part of the overall process of feeding and drinking. In the

loves experimenting with familiar ingredients and vessels of various shapes. So, the RejuvenatingApple cocktail is served in a glass resembling a light bulb, and the Traffic Lights as three lethal shots of different colors, made out of vodka with cranberry juice, rum with passion fruit, and tequila with peppermint liqueur. Although the Rukkolino is served in a simple champagne glass, its taste is anything but simple: trendy rocket leaves are combined with the no-less-trendy lime sorbet and grappa. The creative

case of Manon, goings-on at the bar have been entirely separated from those of the restaurant. The bar has its own spacious areawith tables by the windows and a long row of comfortable seats along the countertop. To mix cocktails, the

impulse of Manons bar manager is truly an ingenious weapon that can beused to make an impression: pretty, tasty and fast.

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MANON i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Rejuvenating Apple 50 10 170 Necessary ingredients Calvados 50 ml Apple syrup 10 ml Lemon 1 quarter Green apple 1 half and 1 wedge Chipped ice 170 g Necessary utensils Rocks glass Blender Citrus press Straws

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Be Your Own BartenderPut the peeled and chopped half green apple in the blender Squeeze in the quarter lemon Pour in the apple syrup and Calvados Add a little ice to the blender and whizz Pour into the chilled rocks glass Sprinkle on a little crushed ice and garnish with the slice of apple

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, 1 9 12 V ISA , MasterCard, Maestro +7 (49 5 ) 69 1 74 49 w w w. c l u b m a y a k . r u

19 Ulitsa Bolshaya Nikitskaya 12 minutes from Metro A rbatskaya Menu in Russian and English V ISA , MasterCard, Maestro +7 (49 5 ) 69 1 74 49 w w w. c l u b m a y a k . r u

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( ) , , , , . , , . 12 , , , , , . ( , , , , ) .

Bar manager Dmitry Sokolov Length of bar ( ) (in meters) 7 7 Length of bar ( ) (in people) 10 10 Cuisine , French, Italian Opening hours - Mon-Sun 12:00-6:00 12:00-6:00 Music bouncy , , Clientele artistic elite, celebrities, humanities students

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Dress code casual Entry free Whiskey-cola index 240 . 240 rubles.

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30 ), , . , (40 , , , ), , , . . , , . food and drink quality alcohol for unbelievably modest money? Only at cafe Mayak. The sum of all of these valuable parts attracts a very pleasant and open clientele, every evening, year after year, to talk and listen, eat and drink.

The drinks department here is directed by Alexei Perekatov,whose mentor Marat Saddarov preaches the need for a sincere love for your work. Alexei admits that he is indeed happy to return to the bar at Mayak again and again.

This small establishment in the Mayakovsky theater building used to be an exclusive club for the theatrical figures (who created it) and their artist, architect, poet andmusician friends. Later Mayak opened its doors to all, but the atmosphere of intellectually unbridled fun remained. Here it

is always noisy, smoky, boozy and playful.The tiny hall with 12 tables is always full of people discussing new books, theatrical premiers, cinematic achievements and artistic breakthroughs, washing down their conversations about art with copious amounts of alcohol. These conversations combine with the sweet French cafe interior, with its old sideboards with dishes, wine and oil bottles, pastel walls, striped tablecloths and orange lampshades to produce an exquisitely cozy, warm and homely atmosphere. Even people far removed from culture wander in here often and happily remain. Well, of course they do! Where

Perekatovs love for his work, the public and the whole places energy can be felt in every cocktail that he mixes. Like everyone and everything at Mayak, they are very intelligent and creative. For example,the cocktail Alexandra with lychee liqueur, Galliano liqueur (40 degrees, 30 types of herb), red vermouth and orange is a creation worthy of attention. Or take the Citrus Bourbon, in which Alexei combines Drambuie (40 degrees, cloves, mountain herbs, nutmeg) with bourbon, orange and lemon simple but diverting. Also interesting from an artistic point of view is the Chocolate Honey, a mix of black Sambuca, Drambuie, cocoa liqueur and dark chocolate, which is especially to the taste of young actresses!

else can you see the actor Michael Yefremov, and hear him read his poems, or hear artist Pavel Kaplevich reading the first book by the son of writer Lyudmila Petrushevskaya? Only at cafe Mayak. Whereelse can you hear so many melodic and urbane words in quick succession Biennale, Mariinsky Theater, postmodernism, Venice Golden Lion... Only at cafe Mayak. Where else in the very heart of Moscow can you dine on delicious French or Italian

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M A Y AK i n s h a k e r. r u M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Chocolate Honey 20 25 50 200 Necessary ingredients Sambuca black 20 ml Drambuie 25 ml Cocoa liqueur brown 50 ml Dark chocolate 1 wedge Ice cubes 200 g Necessary utensils Cocktail glass Shaker Strainer

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Be Your Own BartenderPour the cocoa liqueur brown, Drambuie and black sambuca into a cocktail shaker Fill the shaker with ice cubes and shake Pour through a strainer into a chilled cocktail glass Decorate with grated chocolate

82

The Moscow Times Bar Guide

, 6 , . 3 10 V ISA , MasterCard +7 (49 5 ) 9 2 1 0 7 5 0 w w w. s e c r e t b a r. r u

6 St o l e s h n i ko v P e r e u l o k , b l d g . 3 1 0 m i n u t e s f r o m M e t r o O k h ot n y R y a d M e n u i n Ru s s i a n V ISA , MasterCard +7 (49 5 ) 9 2 1 0 7 5 0 w w w. s e c r e t b a r. r u

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Bar manager Seiran Gevorky