MEN AND COCKTAILS
Heroes of cinema and literature often appear with their signature drink of choice. In Casino Royale and Quantum of Solace, James Bond unwinds with a Vesper (Gordon gin, vodka and Lillet). Philip Marlowe, the hero in Raymond Chandler drinks a Gimlet (half gin half lime and nothing else). The list of inspiring characters is boundless… So here’s our proposition.
This young Lebanese architect was commissioned by Starch Foundation to design their 2015 showroom. He graduated from Alba and joined the architectural practice Herzog and de Meuron for a year-long internship before joining 1% Architecture, where he is responsible for recreating the interior of the Beirut Terrace project. Other projects Elie has worked on is the café bar Orient-Express, which he co-designed in 2014.
The “Green Beans”
7 to 10 roasted and crushed coffee beans
1 cl of fresh rosemary syrup
1 cl of Lille (vermouth)
5 cl of Beefeater gin
Shake well, filter thoroughly and serve in a short glass. Decorate with a strand of rosemary and two coffee beans
Tommy (Athanasios Kargatzidis)
Passionate about European culinary heritage, Tommy developed his skills at the French culinary institute, DuBrulle, in Vancouver. Founder, owner and director of Beirut’s bar Baron, he brings together a happy family of artists and foodies in a place that resembles him: cozy, warm and filled with good music.
4 cl Nikka Red (pure malt)
1.5 cl of lemon juice
2 cl honey water
1 cl of fresh ginger juice
A pinch of bitter (Bitter Truth Decanter)
1 cl of Nikka Black (pure malt)
Present this whiskey sour in a round glass with crushed ice, vaporized with Laphroiag (single malt) and decorate with a dried orange slice. Ideally accompanied with desserts.
This civil engineer in training worked for two years as a strategy consultant before getting caught up in his passion for cuisine. Without warning he turned his back on computers and looked towards ovens. His two restaurants, Happy Prince and Kissproof, are two of the most frequented restaurants in Beirut. Known for his stubborn nature, Elie is certainly a perfectionist, and it is not surprising to see him behind the bar, trying out new mixes or fixing light bulbs.
The “Ti punch vanille”
1.5 cl of Demeara vanilla syrup
2.5 cl of fresh lime juice
4.5 cl of Flor de Cana (Nicaragua) rum
1.5 cl of Clement rum
Shake and directly serve in a glass. The two rum varieties can be replaced by Cuban rum.
Riad Aboulteif (Ferdinand)
This architect was stuck for 12 years on petroleum construction sights. He loved to be comforted by a delicious meal, but in these isolated places it was impossible. Riad then decided to dedicate himself to culinary training at the Roux des Arts Culinaires and ended up opening his own bar. Ferdinand is a cozy bar situated in Hamra, Beirut, and takes from Ferdinand the Bull, the 30s cartoon illustration by Robert Lawson, who abandoned bull fighting to smell the flowers!
The “Dirty Martini”
6 ml of gin
6 ml of vermouth
Mix well in a shaker filled with ice, shake well, add a squeeze of lemon and decorate with an olive.
Photography TONY ELIEH