Skip to main content

One of the rare bar reviews: Satan’s Whiskers

 I have been to the UK - just a layover (and family meet up) from Dubai to my new work destination the Cayman Islands.

And I had to visit at least one reputable bar in London - Satan’s Whiskers has been the most convenient...

You can read sufficiently much online about the bar. It is low brow, versus high quality. But it is especially a bar which proofs, that you don’t need necessarily gimmicks and crazy presentations, to be rated one of the 100 best bars world wide.

Could some Directors of F&B and other decision makers take notice? A bar doesn’t need to be a circus. It doesn’t need to serve cocktails, which dominate instagram for the next months.

So: we came there and have been guided to a mini table for 2 - but we settled with the “host” on a table for 4 - and agreed, that we would relocate, if it would become busy. The room is unique (taxidermy) without being too creepy. It is actually quite an accomplished balance between authenticity, humor and comfort.

Emilio (our “host”) sat on our table to explain the concept of the bar and the drinks - it was very organic and cool - love it. We ordered for her the East 8 Hold Up and for me a Satan’s Manhattan.

The Manhattan was just a Bourbon Manhattan (usually I prefer a Rye Manhattan) - but it was cold, it was strong, it had an amarena cherry (not an unacceptable maraschino cherry) in it. Fantastic. Grade: straight A!

The East 8 Hold Up was not really my taste. More like a fresh drink - probably not for cocktail-snobs. There was nothing particular wrong with this drink - but also, it hadn’t much uniqueness. But it was cold and properly prepared. I would say a C+?

Next: Old Fashioned with Rye. It was good. Maybe few degree too much sweetness and a bit too less diluted (stirring) - yet it had the right amount of angostura, and you could not really fault it. An A- is adequate. 

Last drink was a Caipirinha. Good - as well - quite classic. But could have been more “lively” (? - out of lack of another word). C+ as well. 

Satan’s Whiskers is a bit of an expensive neighborhood bar. Well - prices were also not too steep - 12 pounds per drink is acceptable. 

What I like is, that they don’t pretend to be the messiah of a bar. They are grounded. They have humor, They are personal and nice. 

Would I say. that this bar is one of the best bars in London? I don’t go out very often in London (nor am I anyway often enough there) - so I can say - but it would probably mean, that the Bar scene in London isn’t as high quality as they say. 

It is an oxymoron. On one side I really enjoyed my bar visit. On the other side I had to see, that everything was good - but nothing was exceptional. You will be the judge...

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re