db Drinks: The Bar at The Athenaeum

db heads to London five-star hotel The Athenaeum to check out its new bar concept, The Bar, developed by renowned bartender Giancarlo Mancino and Michelin-starred chefs the Galvin brothers.

The concept: Housed inside the five-star Athenaeum Hotel in London’s Piccadilly, The Bar at the Athenaeum is accessed via a private entrance and recently benefitted from a full makeover. Expect a mellow soundtrack of Brazilian jazz, unplugged bossa nova or gentle blues, creating a laid-back, classy vibe.

The décor: Partly subterranean, so darkened by nature, The Bar is cosy enough to feel intimate with spacious seating areas, tropical greenery and avant-garde artwork. The actual bar is formed from a single piece of 4.2 metre long black marble. Smokers will be grateful of its new and extended outdoor terrace which has a well-stocked Humidor, featuring brands such as Cohiba, Montecristo and Romeo Y Julietta.

The cocktails: Previously renowned for it’s extensive whisky collection, The Bar still houses an impressive collection but has added 15 signature serves to its repertoire, created by Italian bartender Giancarlo Mancino. It features several original creations, alongside “classics with a twist”, such as the theatrical (smoking) Down Street Manhattan, Corpse Reviver #7 and the Claypot Negroni.

Signature sip: db was particularly fond of the Claypot Negroni, which is less bitter on the palate than a normal Negroni thanks to time spent in a clay pot. It is comprised of Giancarlo Mancino’s blend of Mancino Vermouth Chinato and Mancino Rosso Amaranto Vermouth alongside Rinomato Bitter and VII hills Gin. Served from a Mancino Clay Pot, it’s garnished with a pink grapefruit twist and dry orange wheel.

The food: Pretty plates developed by the Michelin-starred Galvin brothers, who recently opened a new restaurant, Galvin, just steps from The Bar, making pre-dinner cocktails all too easy. The Bar offers a “light bite” or all day menu which includes its signature Galvin hot dog deluxe, Galvin burger deluxe, yellow fin tuna burger with white cabbage slaw and miniature Scotch eggs.

Who to know: Bartender Giancarlo Mancino, who oversaw the bar’s revamp and curated its cocktail list. Originally from southern Italy, Giancarlo earned his bartender stripes mixing cocktails in Manhattan and Florida, where he learnt from master bartender Cory Campbell, known for training Tom Cruise in the art of mixology ahead of his role in the movie Cocktail. After moving to London he won Best Bartender awards in 2000 and 2001 while working at the Library Bar at the Lanesborough Hotel. He founded Mancino Vermouth and now consults with bars worldwide. If he’s behind the bar, make sure you ask him to show you his clay pot.

Don’t leave without: Trying a Down Street Manhattan – a twist on the traditional Manhattan that combines Four Roses bourbon and Port wine with dash of plum bitter, topped with fresh raspberries and lime juice.

Click through for a peek at its cocktails…

Claypot Negroni

This old-fashioned favourite features Giancarlo Mancino’s blend of Mancino Vermouth Chinato and Mancino Rosso Amaranto Vermouth alongside Rinomato Bitter and VII hills Gin. Served in a Mancino Clay Pot this tipple is served with a pink grapefruit twist and dry orange wheel.

Corpse Reviver #7

The floral inspired Corpse Reviver #7 combines Kummel and Frangelico liqueur with Tarquins Gin, topped with lavender syrup and a dash of lavender bitter.

Double Bellini

The candyfloss-esque Double Bellini is a blend of sweet white peach puree, topped with clouds of foam and a lavender flower.

Down Street Manhattan

Influenced by Down Street Station just opposite The Bar this twist on the traditional Manhattan combines Four Roses Single Barrel Bourbon and Port wine with dash of plum bitter. Topped with fresh raspberries and lime juice.

Giancarlo Mancino