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cocktail book Spirit of Art Photography by Theo Chalmers A great cocktail demands the finest ingredients...... Forward A great cocktail demands the finest ingredients. Why find the world's best gin for a Tom Collins only to compromise it with just any lemon juice? A fruit liqueur must have fresh, natural, high quality produce at its heart and the same is true of specialist spirits such as Menthe-Pastille with its crisp peppermint base or the rich orange core of China-China. As you might expect from a French family business, the provenance, quality and freshness of the ingredients in Giffard products is more than a passion, it is the very essence of everything we do. We believe that the best ingredient is always flavour and that means sourcing the very best natural produce and ensuring that the time between harvesting and maceration is kept to the absolute minimum. In 1885 it was widely believed that mint possessed medicinal benefits that aided digestion and delivered restorative powers. Attracted by those claims, Emile Giffard, an Angers pharmacist, imported the Mitcham Peppermint plant from Surrey, in England and created Menthe-Pastille. The spirit's cool, clean and refreshing flavour was an instant hit with visitors to Anjou that summer and it is still enjoyed neat, over ice, by many in Angers where it's relatively low 24% alcohol content is often preferred to stronger spirits. Over the years, Menthe-Pastille has inspired artists and bartenders from around the world who have taken Emile Giffard's original masterpiece as the base for world renowned cocktails such as the Stinger, or the White Lady, or as the fuel for their paintings and other works of art. 10 years before Emile Giffard's success with Menthe-Pastille, at Isre in the French Alps, the Bigallet brothers were perfecting their recipe for China-China. This traditional orange based bitter is distilled multiple times in small copper alembic stills and each time the spirit is macerated with a combination of sweet and bitter orange peels. The final infusion includes sweet caramel and classic bitter agents along with cinchona and gentian botanicals to give a unique balance of flavours that rise and fall into each other. More recently Bigallet and China-China became part of the Giffard portfolio rounding off a strong selection of traditional flavours for cocktail enthusiasts around the world. Karine Tillard Page Broadway Martini 05 Banana Old Fashioned 06 Jake Blanch Bananahattan 09 GrassHopper 10 7 Wrays in Sunny June 11 Hanna Bixo Corpse Reviver No. Blue 15 China-China With Love 16 Napolean Kleinamite 17 Sarah Mitchell No Trouble in China-China 21 Mitcham Butterfly 22 Bramble-Action 23 Adriano Di Giovanni Storm Fruits 27 Deep Blue 28 Alex Dyzart Father of Spice 31 General Xiao 32 Jay Doy Piscamenth 35 Freezer Burns 36 CONTENTS cocktail book Spirit of Art cocktail book Spirit of Art SPIRIT OF ART Our great-grandfather Emile Giffard was an artist, pharmacist, herbalist and creative epicurean. He was intrigued by the reputed therapeutic and digestive properties of mint and his exhaustive research lead him to the unique flavour of the Mitcham peppermint plant, which was found and named after the Surrey town where it was originally bred. He continued his research in his hometown of Angers in the Loire Valley and in 1885, using the essential mint oil from Mitcham, he created a clear liqueur that was quickly appreciated for its refreshing qualities. Referencing the fashionable English mint pastilles of the day, he named his new creation Menthe- Pastille. Rapidly appreciated throughout Anjou, Menthe-Pastille became a favourite among artists of the day and some such as Og, Cappiello and Misti, went on to develop the early advertisements for the spirit itself. These artworks captured the contemporary zeitgeist with a sharp, satirical sense of humour, so much so that some of the work was only on public display for a short time due to understandable public sensitivities surrounding the First World War. We believe the creative work is timeless and should be seen and shared so in 2013 the Spirit of Art was born and a collection of late 19th and early 20th century advertisements went of display in London's Covent Garden Market prior to starting a world tour. In the autumn of 2014 we set out to create a new, modern Spirit of Art collection again drawing upon the inspiration of those who know and love Menthe-Pastille and Giffard. Today's artists and bartenders share their love of cocktails with their love of body art and a century on, a new Spirit of Art collection was born. Edith & Bruno Giffard Angers, Val de Loire, France cocktail book Spirit of Art cocktail book Spirit of Art Karine is from Bordeaux and proud of it. Despite living abroad from the age of 18, Karine has always maintained a connection with France. Initially she worked at Raymond Blanc's Maison Blanc and her very first tattoo was a simple 3 stars to remind her of her "childhood and her two brothers at home". Karine is widely travelled and her tattoo collection documents time spent in Australia, Asia, the United States and the UK. Karine first trained in the art of cocktail making at La La Land in Melbourne, Australia, where she and a friend would often visit the tattoo parlour together and share the same design. Something Karine calls "Bromance tattoos". Upon returning to London Karine took her cocktail experience to the next level at the highly respected London Cocktail Club. Karine Tillard cocktail book Spirit of Art cocktail book Spirit of Art Broadway Martini 50ml Portobello Gin 15ml Menthe-Pastille Shake all of the ingredients. Pour the ingredients over ice, stir and then strain into a chilled glass. Garnish with fresh mint. Banana Old Fashioned 50ml Old Forrester Bourbon 15ml Giffard Banane du Brsil Premium Liqueur 3 drops of Angostura Bitters 10ml honey Mix all the ingredients over ice and stir. Strain into an ice filled, rocks glass. Garnish with a maraschino cherry. cocktail book Spirit of Art cocktail book Spirit of Art page 05 page 06 Jake has been interested in cocktails for as long as he can remember and as soon as he hit 18 he turned his interest into his profession. He now works at the renowned Hawksmore bar in Covent Garden. If you engage Jake in conversation he will talk of his love for cocktails, tattoos and the Devon coast. Leaning forward, onto the bar he said, "Swallows started it. I fell in love with classic '40s and '50s American tattoos." A Londoner born and bred, Jake spent his childhood summers with his grandparents in Devon, where he learned to sail and believes "that's what inspired the nautical theme" to his tattoos. Jake Blanch cocktail book Spirit of Art cocktail book Spirit of Art cocktail book Spirit of Art Bananahattan 50ml Old Forrester Bourbon 25ml Giffard Crme de Banane 2 dashes of Angostura Bitters Pour the ingredients over ice, stir and then strain into a chilled glass. Garnish with a maraschino cherry. GrassHopper 35ml Cognac 15ml Menthe-Pastille 15ml Giffard Crme de Cacao Blanc 35ml Half & Half Shake the ingredients over ice and then double strain into a coupette glass. cocktail book Spirit of Art i irit f rt page 09 page 10 7 Wrays in Sunny June 10ml Wray & Nephew Rum 12.5ml Giffard Crme de Banane 20ml Koko Kanu 20ml Giffard Melon Liqueur 25ml lemon juice 50ml apple juice Shake all the ingredients over ice and strain into a chilled glass. Garnish with a banana dolphin clutching a martini cherry. 7 Wrays in Sunny June cocktail book Spirit of Art cocktail book Spirit of Art page 11 page 12 Bixo is a Portuguese surname but Hanna was born in Gothenburg, to Swedish parents and raised in the chilly north of Sweden. "I also have a native North American ancestor and I celebrate that with a geometric arrow tattoo", says Hanna. "I guess you could say that I'm Native American, Portuguese, Swedish now mixing it in London." "My first tattoo was inspired by the Muse hit, 'Sing for Absolution'. It constantly reminds me of the song and how I feel whenever I hear it. Then came the swallows representing coming of age and leaving the nest but the large snowflake is there to remind me of snow, skiing and home", she enthuses. Hanna arrived in London at 18 years old, straight out of school. "I had visited the city many times before then and fell in love with it every time. When I finally got to live here I was enraptured by the cocktail scene and immediately enrolled at Bar School". Now a top bartender at the very popular Hawksmoor Bar in Knightsbridge, Hanna's love for the city is stronger than ever but her choice of cocktail gives away the international heritage. Hanna Bixo cocktail book Spirit of Art cocktail book Spirit of Art cocktail book Spirit of Art i iri f r No. Blue 25ml Gin 25ml Giffard Curaao Bleu Liqueur 25ml Lillet Blanc 25ml lemon juice Shake all the ingredients over ice and strain into a coupette glass. Garnish with a cherry. China-China With Love 25ml Navy Strength gin 40ml Cocchi Vermouth di Torino 15ml Bigallet China-China 5ml Green Chartreuse 1 dash of Angostura Bitters 1 dash of Orange bitters Stir all the ingredients over ice and strain into a chilled glass. Garnish with an orange twist. Corpse Reviver cocktail book Spirit of Art page 15 page 16 cocktail book Spirit of Art cocktail book Spirit of Art Napolean Kleinamite 25ml Diplomatico Reserva Exclusiva Rum 35ml Klein Constantia dessert wine 10ml Giffard Fig Syrup 20ml Lemon juice 1 dash Angostura Bitters 1 egg white Dry shake and then shake with ice. Pour over the rocks or cubed ice. Garnish with cherries. Napolean Kleinamite i irit f rt page 17 page 18 Sarah Mitchell is a Sydneysider with all the enthusiasm and energy we have come to expect from Australians abroad. "I'm now a trainer and supervisor at the Blues Kitchen and I'm just loving it", she beams. Sarah majored in Combined Sciences and had every intention of returning home for postgraduate studies but she fell in love with London's hospitality industry. "Meeting new people every day and being surrounded by them having a great time is so seductive. I became a flair bartender and then my interest in chemistry took me down a more traditional route. I believe cocktail making is an art and science is understanding flavour at a molecular level." Sarah's first tattoo, a doodle, was designed by her sister which the two of them then had done together. The centrepiece of Sarah's collection today is a peacock perched upon a throne of roses, that stretches from her right shoulder to her right ankle and that impressive work was done in London. Sarah's left hip features a bold frangipanis display, which reminds her of a scent so unique to her home in New South Wales. Sarah Mitchell cocktail book Spirit of Art cocktail book Spirit of Art China-China 25ml Gin 25ml Bigallet China-China 25ml Campari Build the cocktail and garnish with a wedge of fresh orange. Mitcham Butterfly 37.5ml Tequila 12.5ml Menthe-Pastille 2 spoons of honey 25ml Lime juice 1 Pinch of mint Shake over ice and then strain into a cocktail glass. No Trouble in cocktail book Spirit of Art cocktail book Spirit of Art page 21 page 22 Bramble-Action 25ml measure of gin 10ml Giffard Maraschino liqueur 10ml Giffard Crme de Violette 25ml Lime juice cocktail book Spirit of Art cocktail book Spirit of Art cocktail book Spirit of Art Pour ingredients into a shaker of crushed ice. Shake and strain into a tumbler. Top with Giffard Crme de Mre. Garnish with a floating maraschino cherry. page 23 page 24 One day a week Adriano Di Giovanni spends a solid six hours just preparing for cocktails. Just a few years ago Adriano left sunny Sicily with the express intention of becoming a world class cocktail specialist and he has achieved it. For the last year or so he has been at Zilouf's in Islington. "What I love about this bar is that whatever we can grow or make ourselves we do and that applies as much to sauces in the kitchen as it does to juices behind the bar and the decor on the walls", he says. "There is a really positive, 'yeah let's do it' attitude here. We are encouraged to try new things, to experiment, to have fun". Adriano is Italian and in keeping with the national stereotype there is an energy and passion to the man as he explains what motivates him, "As a bartender, making a cocktail for someone is more than a job. It's a personal statement by one individual for another. This is from me to you and I want it to be the best it can be. I want to see you enjoy my work." Adriano Di Giovanni cocktail book Spirit of Art cocktail book Spirit of Art Storm Fruits 40ml Rum 25ml Giffard Apricot Brandy 25ml Giffard Crme de Cassis 50ml pineapple juice 25ml lime juice Shake over ice and strain into a tall glass. Garnish with orange, mint and passion fruit. Deep Blue 35ml Gin 25ml Giffard Curaao Bleu 20ml Menthe-Pastille Place large rocks of ice in a tumbler and build the cocktail over it. Stir and serve. cocktail book Spirit of Art cocktail book Spirit of Art page 28 page 27 Alex Dyzart is from Kent but he acquired his cocktail mixing skills in Auckland's speakeasies during a two year stay in New Zealand. On returning to the UK Alex fell on his feet and joined the team at the famous Venn Street Records, where he is now assistant manager. Alex's first tattoo featured Sailor Jerry Swallows "that are linked heavily to Sailor Jerry rum. A very popular brand with bartenders", he explains. "My next tattoo was rather more ambitious and took three years in the planning alone. Inspired by the Joker and the Thief from Dylan's All Along The Watchtower, the design covers my entire right sleeve and it was important to get every detail correct. I'm now working on designs for my left sleeve with a phoenix as its central character. But it's not just the design that's time consuming, finding the tattoo artist that I want to work with is a challenge in its own right." Alex Dyzart cocktail book Spirit of Art cocktail book Spirit of Art Father of Spice 25ml Old Forrester Bourbon 25ml Giffard Amaretto Liqueur 2 Barspoons of Luxardo Cherry Juice 25ml Lemon juice 1 egg white 3 dashes of Tabasco Shake the ingredients over ice and then strain into a coupette glass. Garnish with chilli and cherry. General Xiao 40ml Rum 20ml Bigallet China-China 1 dash of Giffard Grenadine syrup Stir the ingredients over ice and strain into a chilled glass. Garnish with an orange twist. cocktail book Spirit of Art cocktail book Spirit of Art page 31 page 32 At 16 years old the image of a reclining lady started to emerge on Jay Doy's forearm and a tattoo grand plan began to take shape in his mind. "I've now got cat like images of David Bowie, Bryan Ferry, Adam Ant, Boy George and John Lennon", he beamed. "I'm a great fan of the water colour style and I'm pleased that it's becoming a growing trend." Like so many others Jay started in the kitchen but moved closer to the front door over time. "I originally trained as a chef but being locked away in the kitchen meant I didn't get to meet people and I really missed that so, I switched into cocktail making as a more out front, creative role and I love it", he says. Jay has successfully started to compete in cocktail competitions and is currently working at the famous Library in Islington. Jay Doy cocktail book Spirit of Art cocktail book Spirit of Art Piscamenth 5ml Menthe-Pastille 15ml Giffard Gum Syrup 50ml Pisco ABA 20ml lime juice 20ml egg white Double shake over ice. Serve in a coupette glass. Freezer Burns 40ml Whisky 5ml Menthe-Pastille 20ml Bigallet China-China Stir the ingredients over ice then strain into a rocks glass. cocktail book Spirit of Art cocktail book Spirit of Art page 35 page 36 GIFFARD Chemin du Bocage - ZI La Violette BP 30037 49240 Avrill (Angers) France www.giffard.com Tel +33 (0)2 41 18 85 00 Fax +33 (0)2 41 18 85 05 Special thank you to NORTHCOTE RECORDS 8-10 NORTHCOTE RD LONDON SW11 1NT WWW.NORTHCOTERECORDS.COM E:INFO@NORTHCOTERECORDS.COM cocktail book Spirit of Art Photography by Theo Chalmers www.theochalmers.com cocktail book Spirit of Art
