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Nimb Bar Menu March

Nimb Bar Menu March

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Published by angus winchester
March Menu...Homage Time
March Menu...Homage Time

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Categories:Types, Recipes/Menus
Published by: angus winchester on Apr 02, 2010
Copyright:Attribution Non-commercial

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05/25/2010

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 WELCOME TO
NIMB BAR 
 A TEMPLE TO
 
TIPPLING
TEMPTATION
N
O
03.10
 
W
ith such a grand setting I felt the desire to have lofty aspira-tions and high hopes to try and resurrect two key ideas about therealm of drinking.Firstly alcohol - and the cocktail in particular - was once considered athing to be revered and cherished; a mystic substance and a culinary art-form; a gustatory delight. Each bottle represented an alchemical triumphand the result of someone’s life’s work. Each cocktail was a balanced blend of ingredients constructed by people of talent – the Bartenders.Secondly the Bartender was once a respected artisan and a mastercraftsman. They were host, chef and expert whose choices in drinkand company were well regarded and welcomed. Their aim to wasto create liquid masterpieces and environments that bound people,as well as ingredients, in sublime harmony.To these ends we offer our warm welcome and some advice. Orderas far as you can from the menu itself and ask the Bartender for helpand advice if needed.Every liquid has been chosen for a reason and when you samplethem you will see why. Quality and not quantity is the key to successin the art of drinking well. God is in the details.The better the ingredients the better the nished product – liquids,ambience, environment and company – we make all of our juicesfresh and our syrups are handmade.
CHEERSAngus Winchester 
 
MARCH
“I drink to your health when I am with you / I drink to your health when I am alone / I drink to your health so often / I am starting to worry about my own” 
Bartending is very easy to do badly and very difcult to do well. It iseasy because to a great extent Bartenders are standing on the shoul-ders of Giants with hundreds of years of distilling that creates greatliquids to use and decades of bars and bartenders means that many of the greatest drinks have already been invented and are simple to re-produce. It is hard because despite HL Menken calculating that thereare nearly 17 billion cocktails the ability to create drinks that willstand the test of time is truly an act of genius.This month we wanted to Homage some of those bartenders we feelhave created fantastic drinks. From the pioneering lady mixologistAda Coleman to the haughty English brilliance of Dick Bradsell wehave searched the archives and consulted our own memories to bringyou a dozen liquid masterpieces from around the world.We offer these up to the great god Cocktail and to you, dear reader inorder that we can showcase the sublime, tantalise your tastebuds andperhaps motivate or own mixologists to conjure up their own cocktailcreations for future drinker and menus alike.

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