The Betty is Back was the very first drink to appear on the refurbished Connaught Bar’s opening menu, with Aperol, St. Germain, and Champagne.
On one hand, the idea of the “best bar in the world” doesn’t make any sense. What kind of bar, and according to whom? Bars are too many things to too many people—exciting, relaxing, comforting, adventurous, and so much more. It’s a little like asking after the “best music.” It’s an idea too broad to be comprehensible. Templeton Rye Whiskey Just Released its First Bourbon, and We Got an Early Taste
On the other hand, you could treat this question as if it had an answer. You could tally up all the awards and accolades for cocktails and decor and service a bar can receive, as well as consider industry reputation, consistency, and professionalism, and if you do all that, the “best bar in the world” is not only comprehensible, there is a clear answer. It’s the
No bar in modern history, anywhere in the world, has had a run like the Connaught Bar. Since it opened in 2008 in Mayfair, in Central London, the bar and head barman Agostino Perrone have not only won every award there is to win, but they have won them over and over again. At the annual Tales of the Cocktail in New Orleans, the Connaught Bar won World’s Best Hotel Bar in 2010, and then World’s Best Cocktail Bar in 2012, and then both of them again in 2016.
So it was with excitement that cocktail aficionados learned that Perrone and company would be coming out with the , to be released by Phaidon Press on April 10. In it, after a brief discussion of philosophy and technique, Perrone details about a hundred Connaught Bar originals, with instructions to make them at home. The list is a fascinating set, as much as anything because it traces the evolution of London’s cocktail scene, from 2008 to the present day.
But there are also a few old favorites from the early days of the bar, kept alive by sheer tastiness and grandfathered into the book by popularity and tradition. Of those, the simplest and most viscerally delicious I’ve yet tried is the, “the very first drink to appear on the refurbished Connaught Bar’s opening menu,” Perrone writes, and a tribute to the head bartender in the 1940s—, lemon juice, and Champagne.
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