We love checking out cocktail menus in bars across London. They can be factual and simply deliver the names, prices and ingredients of each drink or become something more elaborate; enhanced through a concept, clever design work or put together in a format that means the menu itself adds to the guest experience.
The new Gazetter at Zetter Marylebone (you can see what they did with the name there) is definitely the latter, an interactive menu packed with games and challenges to be completed by the guest.
Bar manager Gregorio Soriente elaborates…
At the Zetter Marylebone we produce a one-year menu. Last year we had 50 or 60 hard copies, this year we will be producing 15,000 copies of The Gazetter with the idea that people take them away. We have allowed a quarterly reprint with updated wines, food and games, the cocktails will remain the same.
If you complete the five games and return then you receive a free cocktail. Since launching a few people have completed the challenge, on the first evening a couple sat down and completed the whole thing.
Since launching two of our most popular cocktails have been the aMAZEing and the X3ME.
aMAZEing is a spicy Margarita meets a pornstar Martini, Nunquam Passiflora Edulis, a boutique liqueur maker from Florence and Desi Daru Alphonso, Alphonso is a type of Mango. I think this mango vodka produced in England is one of the most interesting brands I’ve seen in the market recently.
The X3ME has been an experiment for using the very finest ingredients, we weren’t sure if the higher price point would work but actually it is one of the most popular drink and with brands like Old Rip Van Winkle, guests do understand they are paying for the quality of the ingredients.
Is there a cocktail book you would recommend to non-bartenders for increasing their interest or knowledge on the subject?
The Savoy Cocktail Book because of its history and the new version includes some modern drinks from some of the world’s best bartenders. I like the fact they use proportions instead of measures and it includes a good summary of wines and drinks categories and the style and design is aesthetically pleasing and still in keeping with The American Bar – how a book can be seen as modern and be nearly 100 years old. I also like that can make many of the drinks with just a short spirits, just make sure you have some Grand Marnier.
Can you recommend a cocktail to try at home?
I enjoy the London Calling – invented by Chris Jepson at Milk and Honey. The ingredients are simple, the measures are easy and it’s a delicious drink to enjoy.
- 2 drops of orange bitters
- 15ml fresh lemon
- 15ml simple syrup (1:1 sugar to water)
- 15ml Fino sherry
- 40ml gin
- Shake and strain into a chilled martini glass, garnish with a grapefruit zest.
The Zetter Marylebone has enjoyed some great pop-ups at the bar and away, any memorable experiences this year?
I really enjoyed a recent pop up in Amsterdam at Law & Order. The atmosphere was great, the team work without compromise just doing what they like, how they like it. The only bar in Amsterdam with a freezer for their glassware, a bartender run operation.
And finally any books you have been enjoying recently?
Finding Mezcal by Ron Cooper and Agave Love by Phil Bayly because they are not bartenders and not writing recipes, they are writing about experiences in a humble way, people, places and experiences.
Next time your in town swing by to the Zetter Marylebone and try your hand at The Gazetter.
The Zetter Marylebone – 28-30 Seymour St, London, W1H 7JB
