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Posts Tagged: Bartenders

Spirits we are digging right now

Our bar team at El Camion are passionate about cocktails and are always making new creations, finding innovative ways to use the spirits at hand. Spirits fads come and go and the industry is always evolving, so that’s why the team are experimenting and creating non-stop; honing their craft in competitions and jumping on trends to see what’s hot and how they can play with it to keep the cocktail world fresh and exciting.

At the moment, these are just some of the spirits that the bar staff are loving right now (tequila is constant – that goes without saying):

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Beefeater 24

The superb end result of a year and a half of constant experimenting, Beefeater 24 was launched in 2008 as the new luxury super-premium addition to the Beefeater Gin collection. It has been crafted by the world’s most experienced gin distiller, Master Distiller Desmond Payne, who had been curious about the potential of adding tea to the botanicals mix. After learning that the Burrough’s family roots had been in tea trade, Desmond ran with it and added Japanese Sencha and Chinese Green Tea to the steeping process. It turns out that the molecules in the tea fuse in unique way to other flavours, meaning it mixes beautifully and is awesome to make cocktails with.

 

imageVIDA San Luis Del Rio from Del Maguey

Del Maguey crafts a range of artisanal, organic mezcals, but VIDA is the one that has paved the way for mezcal in the industry, due to its incredibly versatile structure, making it highly mixable. Its accessibility makes it the bartenders choice and the flavour is fruit-led, without being too woody and overpowering. it has a long, soft finish, which brings a delicious spin to a margarita, when used in the place of tequila. Next time, ask for a mezcal margarita – it’s becoming a firm El Camion favourite.

 

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Jägermeister

Believe it or not, Jäger wasn’s just made to be a shot, especially not a warm and sticky one – like most of us have known it as. It’s actually a complex spirit made of 56 different ingredients, including roots, herbs and blossoms. Like most complex things, it takes a bit of understanding and attention, and Josh from our bar team has created an blended iced cocktail with a Jägermeister base, using cassis and mint, among other ingredients. It’s just one example of a backbar spirit begging to be used in a new and inventive way.

Happy mixing!

El Camion’s Top Cocktails

Not only do we make the best Mexican fare in town, but we’re a dab hand at mixing cocktails too, with some of London’s most talented bartenders at the shaker. When you’re out for dinner, enjoy scanning your eye over our cocktail menu, where we use premium spirits with inventive ingredients to bring something fresh and innovative to the palate.

Take a peek at some of the most popular cocktails here at El Camion.

Tommy’s Margarita

One of BarChick’s faves, we mix Altos tequila with agave syrup, bringing a sweet agave kick to your classic margarita. Shaken with fresh lime juice and served on the rocks, this is a zesty taste of the Mexican party spirit.

Margarita

 

Pink Chihuahua

So good we named our members bar after it. Or did we name it after our members bar? What came first – the chicken or the egg? Altos tequila shaken with lime juice and almond syrup is delicious enough, creating a fruity, tart concoction. The addition of fresh pomegranate juice mellows the flavour and gives it its beautiful rose hue and, with a topping of shaken egg white, the texture is smooth, silky and completely moreish.

Pink chihuahua

Espresso Martini

The world-famous Espresso Martini was invented by none other than our cocktail aficionado, Dick. Wyborowa Vodka with fresh espresso, Tia Maria, Kahlua, and a dash of sugar is the answer to your prayers when you’re feeling a little less than party. Served straight up in a martini glass, it tastes like strong coffee with notes of chocolate and the texture is smooth and frothy.

Espresso martini

 

Also give these two a try:

Chilli-pina-rita

Another one of Dick’s creations, the Chilli-pina-rita is as exotic as it sounds. Altos Blanco Tequila is given a tropical hit with fresh pineapple spears, pineapple syrup and lime juice. Fresh red chillies bring a fiery dimension to it, awaking those tastebuds and delivering a helpful swift boot to your metabolism. Fresh, vibrant and spicy, it’s a great pre-dinner choice.

El Diablo

A favourite with those who like their cocktails how they like their dancing: fresh and fruity. Altos tequila mixed with lime juice and ginger ale, then topped with crème de cassis. Served long over ice, it is the taste of summer, whatever season we’re in.

Our Day of the Dead Party Punch Competition

Our infamous Day of the Dead party is fast approaching on the 1st November and we are working hard to make sure that it is a party to remember! (Or not, as the case may be…)

There is one thing that is certain to kick any party off to a great start – and that is one tasty, juicy, fruity punch. We’ll be serving a punch so special at our Day if the Dead party that our bartenders actually fought over who would be creating it.

Everyone thinks that their punch is the best – that they have a “secret ingredient” that will blow all other punches out of the water. But, to make it a fair fight, we decided to hold an in-house cocktail-making competition – and the winner’s concoction would be the featured punch at Day of the Dead.

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There were many entries from our talented bar team. We had a pink coconut shake garnished with a chilli-salt pineapple slice; we had a creme de cassis fan’s dream, which was fruitier than Carmen Miranda’s headwear. A hot contender was a peach iced tea cocktail, made up with our favourite spirit of all, tequila, mixed with peach liqueur and black tea.

Punch

However, a decision had to be made. Which punch was to be served by the gallon in sharing fish bowls at our Day of the Dead party? We needed something fresh, something spicy, something with a kick, something that would scare the spirits away back to the other world – or something to make them stay and party with us into the night.

Roman’s creation, served up in a cactus-stemmed margarita glass, was crowned the winner. Made with Chartreuse, vanilla and chilli, it was fruity enough for a punch bowl but demonic enough for Halloween weekend. Party-goers you are in for a treat!

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We look forward to seeing you, punch in hand, at Day of the Dead!