posted by Hilary on Apr 21
Did you know that when Jay Z was playing Manchester the other month his chosen place to pop a few corks was Ithaca in Manchester. Don’t get me wrong i do like it but you do have be quite picky when you go or else it can seem pokey. The food is Japanese and is gorgeous but the majority of the times when i have been in there it is bar upstairs, Very dark and intimate at the right time . If lucky enough to get in the private lounge then the you don’t get the problem of squeezing everyone!!
36 John Dalton Street,
Manchester,
M2 6LE
(0870) 740 4000
posted by Hilary on Apr 20
i just want to do a follow up from the blog i wrote last week about the Michael Caines Champagne and cocktail bar at the Abode Hotel in Manchester. To set the record straight its not run, owned or named after the aging 70 year old ‘blow the bloody doors off’ film star.
Michael CaineS(notice the S) reputation goes before him and has earned his two Michelin stars - serving distinctive modern European cuisine using the finest local and regional produce and ingredients. His experience stretches far and wide taking part in the Best British Food competition for the Queens 80th Birthdays.
Michael founded Michael Caines Restaurants in 1999 and stepped forward with the vision for the Partnership with the Abode Hotel Chain in 2003
I have to mention the fabulous grazing lunch time menu available at Manchester, Michaels menu offers you many smaller plates - as few or as many as you like with the suggestions of wines to go with.
posted by Hilary on Apr 19
In my opinion Blue Nun and is bit like Black tower it is either what you started out drinking when you were 15 and hide behind the sofa taking cheeky swigs out of it when no one was looking ( or was that just me). Or else is the doggie offering either a cheap skate or someone with actually no tastes buys you…. sorry but come on. But it still does make me smile when I see it at the offie or someone in front of me has it in their basket. So where does Blue nun come from? The name even makes me smile I imagine all there saintly nuns getting smashed in the monastery.
Blue Nun is German dates back to the 1920’s. It label; and name was seen as more commercially friendly and alternative to German existing ones with Gothic script and long, names. In the 80’s can you believe it sold over 1.25 million cases… but then the 80’s didn’t exactly breath taste and class now did they!
posted by Hilary on Apr 19
So in honour of my blog title i though it about time i toast the name by looking at double cocktails. Be warned though the effects could be double the trouble too
Double Orgasm
- 2 part Tia maria
- 2 part Baileys
- 2 parts Cream
- 4 parts Milk
Pour over ice into a shake, skae stain and serve. For a extre hit add 2 part southern comfort too.. and you will be seeing stars!
Two Love birds
- 3 oz. Vodka
- 2 oz. Lemon juice
- 2 dash Dark rum
- 1 oz. Grenadine
- 1 cup Ice (crushed)
Mix together and over over ice
This does serve two hence the nam but i would double up on the above because it is so nice you won’t want to sahre
posted by Hilary on Apr 19
Thereare so many different opinions over which is the best over Screw top or cork in a bottle of wine. The is a great deal of snobbery over which is right Oh screw top indicate poorer quality of wine … well this agreement just does stand up any more. Don’t get me wrong there was many a time that the only thing with a screw top was the doggie old stuff in the local corner shop .. Blue nun here we come however how things have changed. Granted the days before we see Champagne with a screw top are a long way away but as fro a good bottle of wine well you see the option now screw or cork.
Wine buffs agree that over 2% to 10% of wines are rendered undrinkable by the corks, which can contain a chemical which taints the wine and in March this year that screw tops accounted for 15% cent of all wines. The quality of the metal top is become so much more advanced there isn’t much argument against the cork stopper now except for tradition.
posted by Hilary on Apr 16
Ten facts you never knew about Pimms
1) Originally there were 6 types of Pimms but only No. 1 is sold today
• Pimm’s No. 1 Cup is gin..
• Pimm’s No. 2 Cup whisky..
• Pimm’s No. 3 Cup brandy. with spices and orange peel marketed as
• Pimm’s Winter Cup is now seasonally available.
• Pimm’s No. 4 Cup rum.
• Pimm’s No. 5 Cup rye. Currently phased out.
• Pimm’s No. 6 Cup vodka. It is still produced, but in small quantities.
2) James Pimm, the creator was a farmer’s son from Kent who became the owner of an oyster bar in the City of London,.
3) Pimm offered the tonic, to aid to digestion,
4) The distillery began selling it in 1859 using hawkers on bicycles.
5) In 1880 the business bought by the Mayor of London
6) A chain of Pimm’s Oyster Houses was franchised in 1887.
7) Pimms struggled in the 1970s and 1980s and The Oyster House chain was sold.
The corks bottles were changed to twist-off caps in 1946
9) Diageon is the largest multinational beer, wine and spirits company bought Pimms in the 2006
10) Most important best served ice cold on a summer days with loads of mint, strawberries cucumber and a splash of lemonade
posted by Hilary on Apr 16
I fancy writing about a nice little treat for a Thursday night and as the sun was shining what better that write about Pimms
Yes it is Pimms time
Pimm’s was born in 1840 by James Pimm at an oyster bar in London. What he decided to do was mix gin with quinine and loads of herbs, and the drink was initially served as a digestive tonic in a tankard. In the beginning only 6 people knew the actually original recipes.
It became more well know when it was more readily available in the 1859, as James began selling Pimm’s No. 1. Believe it or not there were 6 different varieties but one No. 1 is available today
It said it did start off London it has now but moved to Scottish Cameron Bridge Distillery in
Isartal Rose
• 1 1/2oz gin (used Plymouth)
• 1oz Pimm’s #1
• 1oz grapefruit juice (used ruby)
• 1t honey syrup
• 2 dashes The Bitter Truth Celery Bitters
Build over crushed ice and garnish with a delicate ruby grapefruit rose.
posted by Hilary on Apr 15
Singapore Sling
I fancied an Eastern twist to my blog today and I looked towards the Singapore Sling,
It’s seems to be a common thread ruining through all the tails that the sling was born on the Long Bar of the Raffles Hotel in Singapore, at some point between 1900 and 1915. But one thing that is disputed or experimented with over the years is the recipe different ratios to what is mixed and some including pineapple juice, others not.
TO put the record straight however The Raffles Hotel publish a recipe card for the Sling
Shake well with ice and strain in to a Sling glass. Top off with soda water.
posted by Hilary on Apr 14
Well is seems a long way till the next weekend so i have to keep going by the potential of bubbles by Fridays. So have gone a bit OTT on some Champagne treats
Champagne Charlie (no i do not mean bubbles with naughty nose sugar!)
The recipe is said to named after “Champagne Charlie” Mr Monsieur Charles-Camille Heidsieck. who launched the champagne brand bearing his name in 1851. This cocktail is basically Apricot Brandy topped up with champagne.
Disco Fizz
Dust off you Saturday night fever suite we’re ready to D.I.S.C.O. The reason it really cos it fruity and colourful. Made with Blue Curaçao, elderflower cordial, pineapple juice and lemon juice - topped up with champagne .
Kir Royale
Perhaps one of the best known cocktail recipes one shot of Crème de Cassis in a flute glass and then top up with the champagne for a subtle pink hue YES PLEASE
posted by Hilary on Apr 14
So I’m after a new new little place to sip my cocktails till dawn in Manchester but where do I go. My head spins with rate bars open and close or even change names at the moment. So what’s new and where to go
Michael Caines Champagne Bar, Abode Hotel, 107 Piccadilly, Manchester, M1 2DB
Tel: 0161 200 5678
Don’t the name just spark interest?
Well is so flash but posh not pretentious. The décor is very white, minimalist and old world charm has a almost attic feel to it brick glass and pipes
There’s an extensive choice of Champagnes by the glass, bottle, magnum or larger bottle size, plus a range of both classic and innovative cocktails. The food ranges from A la carte to small bits. Beware though prices are steep and there is a touch of ‘hotel’ feel about the bar…
Sensations Lounge, N Old Bank Street, Manchester, M2 7PF
Moving away from the hotel bars is Sensations Lounge that use to be know as the Judas Lounge but as the management has changed so has the name. I would say this is a good place either start the evening or if you fancy a light relief whilst shopping. The atmosphere relaxed a little like bluu in the Northern Quarter use to be. I do feel the bar will struggle to get past the bad luck of what’s gone before it and the surrounding areas but the management are really trying t keep the low key feel that still offers the wonderful sumptuous seating. One extra star is the fab cocktail menu