Introdution to Alice and Cocktail Party
AdviceTools/Glassware/EquipmentTecniques / decorating a finished
drinkIngredients
The Mad Hatter
The Cheshire Cat
The Flamingo
The Queen of Hearts
The Jabberwocky
The White Rabbit
The March Hare
The Looking Glass
The Queens Tarts
Time for Tea
The Pocket Watch
Painting the Roses Red
The Ace of Spades
The Caterpillar
The Bread and Butterfly
The Dormouse
The Humpty Dumpty
The Bandersnatch
The Tweedles
The AliceCurious Cocktail Bars - Dont be Late!Templates - Tags and
Labels for Glasses and Bottles to copy, cut out and useStockists
Nick Perry is a lifelong hospitality professional who has secured a role in practically every department of the restaurant industry. Brought up in Greenfield, Greater Manchester, into a food-and-drink-loving family, he began working in pubs and restaurants as soon as his age would permit. After studying in his hometown, he took up restaurant work full time in Central Manchester before embarking on a two-year working holiday, which took in Asia and Australasia. Here his passion for great food and drink grew and, upon his return to the UK, he quickly moved to London to seek professional growth in hospitality. It was working for London restaurateur Jamie Oliver where Nick first crossed paths with Paul Rosser, becoming friends, and eventually going into business together curating pop-up cocktail and restaurant events as Paloma Drinks Co.
Paul Rosser was born into a large Mediterranean family;
as a child, he was surrounded by the tastes and aromas of
traditional home-cooked food. He spent many years in the family
kitchen cooking with his Nana, falling in love with fresh, seasonal
produce, and learning an array of cooking techniques. As he grew
older, Paul took these techniques and applied them to alcohol;
experimenting at home by mixing his own cocktails with whatever
ingredients were at hand, home-distilling spirits, and carbonating
his own tonic water and soda concoctions.
This combined passion for food and drink would stand Paul in good
stead as, at 18 years old, he moved to London to take up a
management position at the Modern British Canteen in Spitalfields
Market, a restaurant which aimed to revamp the idea of what British
food could be by using the highest quality local artisanal produce.
Paul delved into his work, developing his knowledge and skill under
the tutelage of Mathew Horvath, now one of Gordon Ramsey’s
right-hand men. Paul went on to become the restaurant’s
youngest-ever general manager, at 20 years old, and helped to open
and manage four more sites for them over the next three years.
During this time, Paul developed his palate for cocktails further,
moving beyond the classics, experimenting with unique and unusual
flavour profiles, adding cocktails to the restaurants’ drinks menus
with close consideration to the food on offer.
Paul went on to manage many other well-respected restaurants in the
capital, including restaurants for celebrity chef Jamie Oliver. In
2014, Paul crossed paths with Nick Perry, whilst working together
at said restaurant, they became close friends and soon realised
they had a shared passion for cocktails, flavour, and
experimentation, which eventually led to their founding of the
pop-up cocktail and restaurant events business, Paloma Drinks
Co.
Nick and Paul founded the Paloma Drinks Co. as remedy to
the limited range of cocktails and flavour profiles on the drink
menus of London restaurants. Their company began hosting pop-up
cocktail events both in the UK and abroad, showcasing an intriguing
and unusual range of cocktail flavours for an affordable price.
These events were always centred on Nick and Paul’s shared vision
of what a good cocktail should be; they ensured each event was
unique, with a one-off cocktail menu comprised of new drinks
focused on a range of herbal and savoury flavours. Paul and Nick
continue to develop their company to this day, with a range of
public, corporate, and private-hire events. They also provide
hospitality consultancy to a range of businesses, from small
independent street food traders to well-known high street brands.
This book is the culmination of Nick and Paul’s work over the last
few years, bringing together a range of flavours and techniques
that will challenge the reader, whilst also being easy to produce
from any home kitchen.
Ask a Question About this Product More... |