We've always been about the amazing creativity that runs throughout this industry – that goes for the people and products and of course, the drinks. We’re ticking all of those boxes in this episode, starting with our products, both of which show off their creativity by breaking convention in where they are made: the first is Outelier rum from the Isle of Man the other is Sogood sake made in California.

Our book is practical creativity – it’s Freezer Door Cocktails, 75 cocktails that are ready when you are by JM Hirsch. As for our bar, it may be housed in London’s oldest hotel but Donovan Bar at Brown’s Hotel is as renowned for it’s creative menus as it is for its vintage drinks.

Creativity should be Gn Chan’s middle name: as a former street magician and technical designer – he’s now co-owner of award-winning New York bar Double Chicken Please. We talk to him about the bar, his approach to making drinks and his upcoming photography exhibition/portrait studio at Tales of the Cocktail in New Orleans.

What we're mixing:

Golden Glove

60ml white rum

15m freshly-squeezed lime juice

5ml triple sec

1 barspoon sugar

Half lime wheel to garnish

Method:

Shake over ice and pour into a Rocks glass filled with crushed ice. Garnish with the half lime wheel.

Donovan Bar

Double Chicken Please

Freezer Door Cocktails – 75 cocktails that are ready when you are by JM Hirsch

Outlier Hoolie Manx White Rum

Sogood sake

Tales of the Cocktail runs from 21-26 July 2024 in New Orleans. For more details, visit talesofthecocktail.com

Double Chicken Please Portrait Studio & Gallery (by appointment)

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