3 Twenty One Review

A new Smokehouse has popped up in Manchester in the form of 3 Twenty One. Located on Deansgate, on top of the Deansgate pub, the promise of  ”smoking the finest cuts of meat this side of town!” stood out as myself and my girlfriend (who we shall now call Miss J) were invited down to try out their delights.

Apple and Mint Collins

Walking through the pub below to the side staircase with the 3 Twenty One logo emblazoned on the wall, you walk up to the double doors which leads into a L-shaped room, bar to the left,  open kitchen to the right and outside seating behind. A nice set out, with what seems to be the main dining area full of square tables located to the right in front of the kitchen, and booths and high tables in front of the bar to the left. White wooden paneling adorns each wall, with frames of black and white Manchester hanging above, it gave that feeling of simplicity mixed with tradition. Looking over the cocktail menu, I went for the classic Manhattan (£8) – rye whisky, sweet vermouth and a dash of bitters ‘stirred to perfection’. It was good, but it could have had a little longer stirred. It seemed the vermouth sunk to the bottom near the end. Miss J went for the Apple and Mint Collins (£7) – Hayman’s gin shaken with mint, apple juice, fresh lemon and egg whites topped with soda and dressed with a tree of mint. She made the observation of the mint overpowering everything, and that she just couldn’t taste the gin, the main ingredient she was after. Those two aside, the menu itself looks very gin and vodka heavy, with a couple of rum and bourbon drinks thrown in. The Lemongrass and Vanilla Collins (£7) sounded like a good call though –  infused lemongrass vodka, Licor 43, fresh lemon juice, topped with Goslings ginger beer.

The food was the highlight of the night though. Scanning over the menu, you’re treated to 8oz rump burgers, pizza, salads and, of course, from the grill. The starters looked as equally impressive, with a choice including Big Boy Sticky Barbequed Ribs (£5.95) smoked in-house finished in a bourbon glaze and served with house slaw, as well as Mr. Holden’s Manchester Egg (£5.50) which are hens egg wrapped in Bury black pudding, pork mince and crispy bread crumb, served with Manchester caviar and maple streaky bacon crisp. I though went for the Barbequed King Prawns (£7.50) with smoked garlic & chilli butter, served with warm bread whilst Miss J went for Chicken Wings … With a Twist (£5.95) - boneless wings smoked in-house, served with house slaw and blue cheese dipping sauce. The King prawns were juicy, crunchy and went perfect with the warm bread, plus it soaked up any left over juice. The chicken wings seemed to go down a treat too, finishing with two clear plates that had arrived on time with no wait needed.

10oz Rump

For mains, Miss J opted for the Salmon (£12.95), a darn which was lightly rubbed with thyme whilst i went for the 10oz Rump (£14.95) , both served with vine cherry tomatoes, field mushroom, watercress and a bucket of both seasoned skinny fries and sweet potato fries. Both well presented, the salmon looking as full and impressive as it could be whilst my rump steak was cooked to perfection (medium rare) with the juices flowing. Bursts of flavour with each mouthful meant I had to reign myself from finishing it too quickly (always a good sign surely), whilst the salmon seemed to be enjoyed with immense pleasure. Again, two clean plates. I’m sure other dishes like the Smoked Goat’s Cheese Pizza (£7.50), Pulled BBQ Pork 8 oz Burger (£8.95) or Swordfish Salad (£9.95) would have had the same effect too.

Leaving just enough room for dessert, Miss J decided for the Baked Blueberry and Vanilla Cheese Cake with berry compote (£4.95) and i had the Cheshire Farm Ice-Cream (£3.95) with chocolate and white chocolate flavours. Fantastic! The ice-cream came in the traditional sundae bowl with chocolate dusting, whilst the cheesecake didn’t look bare on its long plate as she received a hefty slice. Cappucino’s (£2.50) were ordered afterwards as we settled our stomachs and both agreeing we couldn’t eat another drop.

3 Twenty One lived up to its hype since opening last week. The food on all three courses were fantastic, cooked the way you’d expect. The service was good too. Nothing too much of a hassle and everything came within reasonable time. My only concern would be the cocktails. They’re good, but maybe I went into it with high expectations. Although I’ve only tried two from the menu, I’d still go back and see if any others change my view. I’d also have to go on a night of no live music. I’ve never been a fan to be fair, but when I can’t hear the person opposite me, it’s ruins a first time experience.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Sipsmith Tasting Notes

Two brands are credited for the resurgence in British distilling, and one in particular broke a 189 year run and became the first copper-pot based distillery to start-up in London back in 2009 (Beefeater being the last in 1820). So how did Sipsmith come to break this, and more importantly, become a staple in many a bar?

Sipsmith is the brain child between three gentleman – Sam Galsworthy and Fairfax Hall, respectively former Fuller’s and Diageo employees. and Jared Brown who is the Sipsmith Master Distiller. Building from scratch, they utilised former whisky and beer writer Michael Jackson’s former residence in Hammersmith, L0ndon and ordered themselves a copper pot still designed by Germany’s oldest distillery producers, Christian Carl (a family business who have been in the industry since 1869). Naming the still ‘Prudence’, it became multi-functional with the design combining a pot with a carter head and a column still, thus allowing them to create and produce both vodka and gin from the same still. ‘Prudence’ also gave birth to the swan motif that adorns each bottle of Sipsmith. It’s in reference to the ‘swan’s neck’ pipe located on top of the still that diverts the spirit vapour away to the condenser.

Being part of an elite group of London distillers (Beefeater Gin Distillery, Thames Distillers, Sacred Microdistillery and The London Distillery Company being the only others), Sipsmith had high hopes for a bright start, until they realised that their distillery roof sloped and therefore could not actually fit ‘Prudence’ in. Looking past that slight inconvenience and much impromptu renovating, they moved onto the task of sorting out London’s first distiller’s licence in nearly two decades. As the Government had not written a distillers licence for a while (189 years), the process had to be written all over again. All good and well, until it was granted and then realised that it had been date stamped with a year ahead.

Perseverance! So how do Sipsmith create their two different spirits?

Sipsmith is created in small batches, usually just a few hundred bottles a time. A base spirit is produced that they then distill once to produce the vodka. Some of the product is then re-distilled to make the gin (the still is always cleaned before starting again).

The base spirit is poured into the copper still, which can hold up to 300 litres, and then heated. The vapours rise and travel through the swan’s neck, then condensing and fall down into the cooling chamber where it turns back into a liquid. It’s held for a short time and then heated once more before passing through the condenser and becoming liquid again. It then sits in the spirit safe where it is ‘cut’. This means the removing of the initial product (named the head) and the end of the product (the tail) which are both of poor quality. The middle is kept (the heart) and it’s pure enough that it doesn’t need to be filtered. 40% of the heart is kept, diluted with pure water from Lydwell Spring in the Cotswolds, and bottled to become their vodka. The remaining 60% goes on to make the gin.

The ten botanicles – juniper, coriander, angelica, liquorice, orris root, almond, cassia bark, cinnamon, orange peel and lemon peel, that Sipsmith use for their gin are left overnight in the pot still at 75 degrees so that they can release their flavours. Once released, it makes the journey though the still but bypasses the distillation column. Once in the spirit safe, the liquid is cut to remove the heads and tails, and the remaining heart blended with the Lydwell Spring water and then bottled. Sipsmith creates one of the only gins in the world that uses the traditional ‘one-shot’ method instead of the usual concentrate. This nods to the times of the original days where there were ease in distilling and no ‘flashy’ botanicals.

So how does Sipsmith fare? Well below, I give to you my tasting notes on their range -

Sipsmith London Dry Gin – 41.6%

Distilled using 10 botanicles – Juniper, Coriander, Angelica, Liquorice, Orris Root, Almond, Cassia Bark, Cinnamon, Orange Peel and Lemon Peel. On the nose it gives off a soft floral scent with a fresh citrus and slight juniper note. The palate enjoyed the sweetness of the Seville orange, with a hit of juniper to follow. It led to a dry finish with a slight kick of spice at the end.

Sipsmith Barley Vodka – 40%

The nose enjoys a mix of nut and barley that transfers itself onto the palate. A hint of spice emerges on the tongue to create a well-balanced spirit. Slight pepperness near the end.

Sipsmith Sloe Gin 2011 – 29%

Distilled Sipsmith London Dry gin left to rest on wild sloe berries that are hand-picked in the autumn. Aromas of red currant and cherry on the nose mix together and are bold on the palate to create a warm, rich flavour of currants and plums. The finish is sweet that balances well to a crisp finish.

Sipsmith Damson Vodka 2011 - 28%

Sipsmith barley vodka left to steep with fresh English damsons. Sweet, fresh plums blends with bitter damson on the nose whilst the palate gets hit with a sharp damson hit to begin with. Cherry and plum become evident as it mellows out into a tangy finish.

Sipsmith Summer Cup – 29%

Sipsmith London Dry gin blended with a host of summer ingredients including infusions of Earl Grey tea, Lemon Verbena and Cucumber. Fresh herbal aromas on the nose, with lavender and cucumber dominating. The palate enjoys subtle flavours, more perfumed than anything, with citrus and juniper coming through to create a slightly dry yet refreshing finish.

A fantastic range, and versatile enough to create gems like these -

Gin Fizz

Gin Twist

Glass –

Tea cup

Ingredients –

100 ml boiling water
25-40 ml Sipsmith London Dry Gin
25 ml Fresh lemon juice
25 ml Simple syrup or sugar to taste

Method –

Combine ingredients in a teacup or Irish coffee mug. Stir and garnish with a lemon twist.

or

Dainty Damsel

Glass –

Damson and Champagne

Champagne Flute

Ingredients –

30 ml Sipsmith Damson Vodka
English sparkling wine, Champagne or prosecco

Method –

Pour Sipsmith Damson into a flute. Top with sparkling wine and serve.

Fantastic. A range to definitely enjoy at home, and to look out for in your local bar. Always worth a look around the distillery too if you’re in the neighbourhood. That’s what I did a few years back!

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Dog Bowl Review

Manchester is a growing city. Working within it, I come across many a scaffold emblazoned building with the words ‘coming soon’, adding mystery to what could be being built or renovated. One street in particular that is taking full advantage of renovation is Whitworth Street West. A long viaduct of arches has over the past few years been fitted to house such names as Gorilla and The Whim Wham Cafe, but a new name has graced the bricks – Dog Bowl.

Black Dog Brown

Browsing the cocktail menu, you’re treated to house creations as well as twists on the more well-known. The Tijuana Sling (£6.75) caught my eye, using El Jimador, cassis, Angostura Bitters, lime and ginger ale as well as The Chairman’s Punch (£35 sharer for 4-6 people) which involves a pineapple full of Chairman’s Reserve rum, lemon and lime juice, passion fruit, pineapple and grapefruit. The Martini and Mojito (both £7) also make the list, as do Singapore Sling (£6.50), Bramble and Pina Colada (both £6.75). I however opted for the bourbon based Black Dog Brown – blackberries, Jim Beam, Liquor 43, Peychauds Bitters, fresh lime juice and a rimmed Martini glass with sugar lime. Rich, slightly on the sweet side which was fantastic, and it went down way too easily. Just what your after in a cocktail sometimes.

The food menu covers your bite sizes, quesedillas, fajitas, tacos, burgers, salads, sandwiches and smoke & fire. With these kind of titles, you expect a good variety, and that’s what is offered. The Marinated Rump Steak Quesedilla (£4.50) caught my eye, as did the Sloppy Joe (£7.50) where you receive chucked beef, smoked brisket and beef gravy on Texas toast. The D.B’s burger (£15) stood out from the rest though. 1 lb beef patty, pulled pork, beef brisket, smoked bacon, onion rings and BBQ sauce. Served piping hot, and stacked with a steak knife holding it all together, the surprise from the table behind instantly tells you your burger is on its way as it passes them. Juicy, hot, can’t get enough of it. Even the added tomato sauce (which I applaud them for making themselves – yes, real tomato sauce) just seemed to add a little bit more to the experience. And the best thing? I was full. The wooden board it came upon empty. What more could you ask for from a restaurant?

D.B’s

A cocktail to finish lunch came in the form of a Bourbon Cookie (£7.50). A blend of Makers Mark, Butterscotch Schnappes, passion fruit syrup and milk. Not too rich, and the Makers Mark came through after my initial fear of too much cream based ingredients. The dusting of chocolate added that little bit extra.

As for the game of bowling? I lost. Enough said.

Dog Bowl seems to have nailed itself pretty well here. The food was great, cocktails were spot on, the staff were chatty yet not overbearing. To be honest, couldn’t ask for anything more.

Try it out.

Dog Bowl is open 12pm – 3am Monday through Thursday, 12pm – 4am Fridays, 10am – 4am on Saturdays and from 10am – 3am on Sundays. One game of bowling costs £6 off peak (until 6pm Monday – Friday and after midnight every day) or £8 on peak (from 6pm Monday to Friday and all day Saturday and Sunday). £5 for children and students with an NUS card.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Cocktails In The City Review

The biggest cocktail master class came back in full force this year in the form of Cocktails in the City. Located within Manchester Town Hall, 15 of Manchester’s bars teamed up with 15 brands ranging from tequila to rum and vodka to create a cocktail that would wow the consumers and tempt them to part with their tokens. Not only that though, The Liquorists held tasters for all ranging from ‘The Taster’ which involved two cocktails, main stage demonstrations and a cocktail booklet to ‘The Connoisseur‘ which included a champagne cocktail reception, food from Almost Famous, three cocktails and a Liquorists tutored tasting session.

This year, I was lucky enough to be asked to judge, giving me the perfect opportunity to see what the bars and brands came up with.

Starting the night with the bar in the sky, Cloud 23 served up two cocktails in the form of what myself and fellow judge Keeley Watts described as a Starter and Dessert using rum brand Ron Zacapa. The ‘starter’ came with Ron Zacapa, sherry syrup, yuzu juice and whisky aged bitters that were served with bread, chorizo and feta cheese, whilst the ‘dessert’ was created using Ron Zacapa, maraschino, Tip Pepe sherry, sweet vermouth and came with smoked almonds. Pop-up bar specialists Escapade were next with their unusual takes of creation and glassware. The creations being their enthusiasm and team work to create a Blue Lagoon within a closed jam jar (check out the photos, link at the bottom, to see what I’m on about!) plus a Heinz Bloody Mary using Heinz tomato soup, vodka, lemon and spice mix – served in the Heinz soup can. Innovative, and it worked! 31DOVER,the premium online drinks retailer, collaborated with BarChick, the best bar guide on the internet, to come up with a signature cocktail for the evening named The 31 Dover – gin, lemon juice, honey syrup and topped with Champagne.

Harvey’s Marmalade Fizz

One of the new kids on the scene, The Liquor Store, collaborated with well-known tequila brand Jose Cuervo Tradicional to create the Maria Pickford which involved the tequila, lime, maraschino, pomegranate syrup and topped with pineapple foam and cracked pepper. A fantastic blend of flavours, and one that used the worlds first tequila in the best way. Chase Marmalade were partners with Harvey Nichols Second Floor Bar to produce Harvey’s Marmalade Fizz. Using the ever popular marmalade vodka, Campari, lemon and lime juice as well as egg white, sugar, Seville marmalade and topped with soda, the serving of it all in a jam jar complete with a dried orange wheel created one of the more visually stunning cocktails of the evening. A look that complimented its name went to Mojo’s and their cocktail with tequila brand Calle 23. The Pink Chihuahua had the simple ingredients of a healthy dose of Calle 23, pomegranate juice, lime, orgeat and egg white, served in the classic coupette glass.

Visiting one of the bars on the outskirts of the city next in the form of Chorlton’s Proof and their collaboration with Lambs Navy Rum. Two cocktails available from these guys – Any Port in a Storm used Lambs Navy, port, ginger, sugar and lime juice whilst the Mutiny on the Bounty had Lambs Navy, dark chocolate liqueur, crème de cacao and cocoa cream complete with a piece of Bounty for the garnish. Next to them were fellow rum brand Flor de Cana and Sandinista. Going for a ‘rum connoisseurs choice of drink’, they came up with Fat Like Buddha – Flor de Cana 7yr, Antica Formula, Benedictine, Cointreau and maraschino liqueur. Venturing back on to the outskirts soon after, visiting Didsbury’s The Violet Hour and Dutch gin Sloane’s, with their two options –  Summer Picnic (Sloane’s, elderflower, lemon, apple juice, marmalade and vanilla) or a more Traditional Cocktail using Sloane’s, curaçao, sugar, lemon and Angostura Bitters.

Another new kid in Neighbourhood partnered with Absolut Elyx to create a Lavender Cosmopolitan. Using pre-steeped lavender and sugar mix to the Absolut Elyx, Grand Marnier and cranberry juice created what Neighbourhood called ‘a seductive zingy Cosmo twist’. The use of Whitley Neil and The Whim Wham Cafe to create the African Sky caught the attention of many an enthusiast, mainly for the loud toots of owner Alix and his African horn (take that how you will) but also for their creation of a cocktail that looks literally like the African sunset. Created using Whitley Neil gin, Cointreau, marmalade syrup, cranberry juice, lime and Peychaud Bitters. Dry ice bellowed from the next bar as Apotheca teamed with Ketel One and made full use of their copper kettles. Creating the Citizen Kettle, they used a double healthy dose of Ketel One, elderflower liqueur, lemon juice, white grape and Peychaud Bitters.

Sandanista and Flor de Cana

Northern Quarter guys Dusk til Pawn went with white grain spirit Bootlegger to create the aptly named One Old Boot. Using Bootlegger, whisky barrel bitters, sugar, marmalade and ginger, they created a stirred drink with a nod to the Prohibition styles. Cross back into Europe and Belvedere vodka created a twist on the Bramble with Epernay. Using Belvedere, poppy liquor, sugar and lemon, the short yet powerful drink set us up nicely for the trip across the corridor to the The Lord Mayor’s Parlour and three of Manchester’s tiki bars.

Starting with The Liars Club and El Dorado, they created a Liars Club Party Punch using ingredients such as El Dorado 5yr, Prosecco, apple and grapefruit juice, Yorkshire tea and sugar. It came complete with an El Dorado cake courtesy of rum lover North West Nosh! Keko Moko were up next partnering with Chairman’s Reserve to create The Keko Fizz – both Chairman’s Reserve and their Spiced variety as well as cloudy apple juice, egg white, lime, passion fruit liqueur and ting. Described as ‘definitely tiki’, the next and last bar of the evening, Hula, had its work cut out with Havana Seleccion de Maestros. Creating an El Presidente using Havana Club, sweet vermouth, Cointreau and grenadine, the classic went down way too easily.

The winners haven’t been announced yet, but I can tell you that it was no easy task to narrow it down for best cocktail, best bar and best personality. If you can, try each of the above cocktails at some point in the bars, they’re definitely worth a try and maybe you can decide for yourselves who you think should be the winners. While you at it, you may want to keep your eyes peeled for next year, a fantastic atmosphere is not to be missed!

Check out the rest of the photos via my Facebook page. Also check out MWarrenDesigns and the view through his camera.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Appleton Estate #DiscoverRum Review

This past week has seen the familiar brand of Appleton Estate involve themselves within the Manchester bar scene and introduce their #DiscoverRum tour. Showcasing their expressions within their portfolio, alongside some of Manchester’s best and newest bars serving some classic rum cocktails, a gathering of like-minded enthusiasts gathered in The Northern Quarter Restaurant for a lesson of all things Appleton Estate.

The first known documentation of rum production at the Appleton Estate dates back to 1749, however the origins of the Estate date back as far as 1655 when the British captured Jamaica from the Spanish. Frances Dickinson took part in that British conquest and it‘s believed that the Appleton Estate in the Nassau Valley, St. Elizabeth was part of the land grant that Dickinson received as a reward for his services. His grandsons were the earliest known owners of the Appleton Estate. In 1845 the Appleton Estate changed hands from the Dickinson family when it was acquired by William Hill and later changed hands again when it was purchased by one of Jamaica`s most successful merchants, A. McDowell Nathan. He unfortunately died in an earthquake in 1907 and his vast estate, including Appleton, was eventually acquired by J. Wray and Nephew Ltd. who still own it to this day.

Jamaican Buck

Appleton Estate also comes with a rather unique approach to their production.

The Estate grow their own sugar cane and ferment using soft water from a spring that originates through the limestone hills within the estate. A natural culture of yeast in the fermenting process is also used that has been handed down through generations. Small batch copper pot distillation is the preferred method, blending the rum between both copper pot and column stills. Maturation takes place within oak barrels and when selected by the Master Blender, they are then blended to create the Appleton Estate range. After blending, the rums are set to rest, which allows the marrying of the various components and brings the blend together.

At The Northern Quarter Restaurant we tucked into a Jamaica Buck that involved a good dose of Appleton Estate V/X, ginger beer and lime, as well as canapé’s and ribs. After a fair bit of food and a couple of Dark and Stormy’s, we headed across the Northern Quarter to Black Dog Ballroom. Gathering within their private ballroom, the group mingled over a classic Mai Tai (Appleton Estate V/X, lime, triple sec, orgeat and sugar) and a couple of games of pool. The competitive affair came apparent within our next venue however, with the new Dog Bowl (by the guys at Black Dog Ballroom) setting us up with a couple of games of bowling amidst jugs of Dog Rum Punch. The Appleton V/X, pomegranate, pineapple and ting went down very well for any sweet tooth’s within the group, and definitely perked me up during my first game of bowling for a fair few years (it didn’t help we win though). Although a comfort came in the form of Appleton Estate 12yr at our last venue for the evening – The Liars Club. A tot of this soon relieved any sore losers from the bowling, as did the Old Fashioned’s created for us!

Speaking of their 12yr, below, I give to you my tasting notes on the two expressions tried on the evening -

Appleton Estate V/X – 40%

A blend of rum of at least 5yrs. Light on the nose with an oak aroma coming through near the end. A slight pepper is also present. Dry spice is immediately apparent on the palate, with a vanilla flavour mixed with the oak creating a long, dry, lingering finish.

Appleton Estate 12yr – 43%

A blend of rums between 12 and 18yrs. High notes of vanilla and banana on the nose, which follows onto the palate with a punch, although it mellows with a creamy texture. Creates a long, rich ending.

The Appleton Estate #DiscoverRum is a great insight into a well-known brand that you may never think of asking for. It demystifies the Jamaican rum and lets you into four fantastic cocktails, of which for me I could not fault – the Old Fashioned and Mai Tai being highlights. Give the trail a go when it’s next in town, or create your own!

Check out the rest of the photos via my Facebook page.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.