Вы находитесь на странице: 1из 180

, ,

...

, -, ,
. ,
.
Cheers!
The Moscow Times

The book you hold in your hands is the result of a joint creative project between
Russias only daily English-language newspaper The Moscow Times, which for
18 years has been an indispensable source of accurate, reliable and independent
information about Russia for the English-speaking community, and the young and
ambitious cocktail web site Inshaker.ru.

BAR GUIDE

,
,

Moscow Dining Guide


, ,
The Moscow Times, 18
,
,
, Inshaker.ru.

Moscow Dining Guide

Whoever you are student or academic, 24-hour party person or creative


professional, middle manager or director of your own business our Bar Guide

will help you find the best watering holes on the cocktail map of
Moscow, learn the basic secrets and skills of cocktail mixing, and
embellish your vocabulary with new words and names.
Moscow is developing rapidly and becoming one of the centers of global bar culture,
on par with New York, Berlin, Paris and Tokyo. We are delighted to be the ones to tell
you all about this important social trend.
Cheers!
The Moscow Times

Moscow Dining Guide

BAR

GUIDE

Moscow Dining Guide

BAR GUIDE
2010 / October 2010
/ Advertising publication
: / Editor in chief: Kevin OFlynn
: / Text editor: Ekaterina Arkhipova
( ): /
Text editor (English version): Stephanie Droop
: , , ,
, / Authors: Dmitri Alyonushkin, Ekaterina Arkhipova,
Lyudmila Salnikova, Yulia Savenkova, Victoria Strutz
: / Copy-editor: Elena Komleva
-: / Art-director: Mariana Modirca
: , /
Designers: Anastasiya Galkina, Alexander Markovich
: / Photographer: Eugeni Drobyshev
: / Publisher: Ekaterina Son
: /
Marketing Director: Ekaterina Movsumova
: / Project Producer: Yulia Savenkova
: , , /
Advertising department: Svetlana Maximova, Alla Naumova, Uliana Simonova
: , /
Managers: Marina Gardamshina, Alyona Sorokina
The Moscow Times
inshaker.ru ,
,
/ The Moscow Times team would like to
extend sincere thanks to the Inshaker.ru team, to Mikhail Vihman, Maxim Dergilev and Elena
Piskaryova personally for providing the illustrations, cocktails and helping with the project, as
well as to Lyudmila Nikitina for support and ideas.
/ Sincere
thanks to photographer Olga Eihenbaum for providing Klavas photos.
:
, 127018, . , . , 3 . 1 /: +7 (495) 232 32 00 / Address
of editors:3 Polkovaya Ulitsa, bldg. 1, Moscow, Russia, 127018 Tel./fax: +7 (495) 232 32 00
: / Founder: United Press
: , 127018, . , . , 3 . 1 / Address of
founder and publisher: 3 Polkovaya Ulitsa, bldg. 1, Moscow, Russia, 127018

77-33829 23 2008 . /
Certificate of registration of mass media with the Federal Mass Media Inspection Service 7733829 from Oct. 23, 2008
.
, Moscow Dining Guide Bar
Guide, / All rights reserved. Reproduction
of any written or photographic material published in Moscow Dining Guide . Bar
Guide in full or in part is categorically forbidden without written consent of the editorship
, 2010 / United Press, 2010
: - ,
., ., .14 ___ / Printed at Publishing and printing complex
Ulyanovsky Dom Pechati, Ulyanovsk, 14 Ul. Goncharova, order number ___
10 000 . : / Print run 10,000. Distribution: free
: 2010 / Date of publication: October 2010

9 Two important recommendations

10

12 Cocktail Sea breeze


14 Vodka

12
15

16
17 -
19

20
21
23

28
30
32

33
34

37 -

38
39
41

42
43
45

46
47
49

50
5 1
53

54 :

.

171

before proceeding
with the mixology

15 Cocktail Goldfinger
17 Cocktail Gin and Tonic

18 Gin
19 Cocktail English virgin
21 Cocktail Tequila Sunrise

22 Tequila
23 Cocktail Tangy Tropicana
30 Cocktail Whiskey and Cherry

31 Whiskey
32 Cocktail Whiskey and Apple
34 Cocktail Blackcurrant Caipirinha

36 Rum
37 Cocktail Rum with orange juice
39 Cocktail Champagne

40 Brandy
41 Cocktail French daiquiri
43 Cocktail Lost

44 Liqueurs
45 Cocktail Royal Flash
47 Cocktail Americano

48 Vermouths
49 Cocktail Bianco tonic
51 Cocktail Pink

52 Sparkling wine
53 Cocktail Chapurin

54 Cocktail bars in Moscow:

what to expect in the second


part of the book. Reviews

171 The novice bartenders


glossary

:
.
FROM SIMPLE TO COMPLEX: THE MAIN COCKTAIL INGREDIENTS
AND WHAT THEY MIX WELL WITH.

inshaker.ru
Two advice from web site inshaker.ru

!

,
.

Dont be shy with the ice in your cocktails!


Never put in just a few ice cubes. They will
float on the surface, melt quickly and are very
bad at chilling cocktails!


,
.
.

Always fill the glass to the top with ice, and


then pour in the ingredients. This way the ice
will have no time to melt and will chill your
cocktail well.



Find the best combinations of spirits and mixers
in the table below

Fill a highball glass to the top with icecubes
50
Pour in 50 ml of your chosen spirit

Whiskey

Orange juice

Cherry juice

Pomegranate juice

Grapefruit juice

Cranberry juice

Mandarin juice

Apple juice

Bitter lemon

Ginger ale

Cola

Energy drink

Sprite

Tonic

White iced tea

Peach iced tea

*
**
***
****

Vodka

100-150

Pour in 100 ml to 150 ml of your chosen mixer

, ,
Add in lemon juice, lime juice, cinnamon stick or
mint to taste

Gin

Rum

Tequila


White vermouth

+ (*)
+
+
+

+
+ (***)
+

+ (*)
+

+ (**)

+ (**)

+ (**)

+
+
+ (*)

+
+ (****)

= . Lemon = squeeze in the juice of a lemon wedge


= . Lime = squeeze in the juice of a lime wedge
= . Cinnamon = put a stick in the drink
= 10 . Mint = put 10 mint leaves in the glass


,
,
40 .
1895 ,
II
.


,

,
.



,
,

.

,
, ,

.



.

,


38

118
See signature cocktail
Cosmopolitan jelly

on page 118

10

XIX
,
.
,
.
200 , :

.




.
,
.
,
,
.


,
. ,
.

.
.

.
, ,
.


.

.
,
,
.



(
),
(, ,
Kahlua)
.

VODK A
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Sea Bree
Breeze

50

100

50

2

200

Necessary
ingredients
Vodka
50 ml
Cranberry juice
(mors)
100 ml
Grapefruit
juice
50 ml
Grapefruit
2 wedges
Ice cubes
200 g

Necessary
utensils
Highball glass
Cocktail spoon
Straws

12

:

: ,


Be Your Own Bartender


Fill the highball glass with ice cubes to the top
Pour in the vodka, cranberry juice and grapefruit juice
Stir with the cocktail spoon

VODKA
substance. In his doctoral thesis On the combination
of alcohol and water, he described in detail the unique and
favorable effects on a living organism of vodka.
Although initially Mendeleyev believed

that the ideal strength of the drink was


38 degrees, for ease of calculating taxes Finance
f you ask any foreigner
what the Russian national
drink is, there can only be
one answer. Although

several countries
bicker over the right
to call themselves the
homeland of vodka,
there is no historical evidence of
who first thought of mixing water
and alcohol.
Dmitry Mendeleyev,
the chemist who invented
the periodic table, and who is
considered one of the forefathers
of the drink, noted that you

can make vodka from


virtually any organic

126
See signature cocktail
Russian national

on page 126

138
See signature cocktail
Liquid cheesecake

on page 138

inshaker.ru
See classic Screwdriver on web site
inshaker.ru

14

Minister Sergei Witte decided that vodka should be 40


degrees. The official composition of tsars vodka was
adopted in 1895, when Emperor Nicholas II introduced a
state monopoly on alcohol.

At the end of the 19th century the


traditional vodka recipe included alcohols
derived from potatoes and rye. Later
vodka started to be made from wheat,
pepper and anise. Today you can choose from the
more than 200 flavors on the market, from tangerine and
strawberry to coffee or pineapple.

Good vodka in its pure form is


characterized by a slight grain flavor and
a refreshing aftertaste. Vodkas softness is
defined by the quality of the spirit alcohol used, the filtering
method and the purity of water used. Many manufacturers
have an additional cleaning stage using milk, silver or egg
yolk to impart all the required micronutrients to the drink.

Experts suggest drinking vodka in sips


to fully experience its crisp and fresh
taste. However, this way was not adopted by mass
culture: Vodka is usually drunk chilled in one gulp, or mixed
with other drinks.

Vodka goes very well with snacks,


especially caviar or light cold dishes.
Traditional Russian appetizers include simple pickles like
gherkins, mushrooms, sauerkraut and apples. But there

are also whole separate categories


of hot cooking that combine well with
vodka.
Many people prefer to mix or chase vodka rather than
drink it neat. The most unpretentious cocktail is probably
the Screwdriver, consisting of orange juice and vodka mixed
in various proportions at the bartenders discretion. The

invention of the Northern Lights cocktail


of vodka and champagne is credited
to the Soviet polar explorers, although
pure alcohol is used in the arctic version, while the White
Russian of vodka, cream and Kahlua coffee liqueur owes its
popularity to the image of Jeffrey The Dude Lebowski in
the Coen brothers black comedy.

VOODK A
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Goldfinger
Gold

50

50

1

200

Necessary
ingredients
Vodka
50 ml
Golden vermouth
50 ml
Olive
1 olive
Ice cubes
200 g

Necessary
utensils
Cocktail glass
Mixing glass
Cocktail spoon
Strainer
Cocktail stick

Be Your Own Bartender


Pour the vodka and golden vermouth into the mixing
glass
Fill the glass with ice cubes and stir with the cocktail
spoon
Pour through a strainer into a chilled cocktail glass
Garnish with an olive on a cocktail stick

The Moscow Times Bar Guide

15


. 1740
.



. XVI

,
,
, ,
,
.

. ,



,
,

.
.
1689 III



.
,

,
.
,
-

16

300
,

.

,
. ,
: ,
, , , , ,
,


. ,
Gordon's 120

.

:

,
.
,
Beefeater.
,
.
,
.


,
.
.
,
.


, .
,

,
. ,
, , ,
, .
,
. , ,
,
.
, .

GIN
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Gin and tonic


Gi

50

150


200

Necessary
ingredients
Gin
50 ml
Tonic
150 ml
Cucumber
half a slice
Ice cubes
200 g

Necessary
utensils
Highball glass
Cocktail spoon
Straws

Be Your Own Bartender


Fill the highball glass to the top with ice cubes
Pour in the gin and tonic
Gently stir with the cocktail spoon
Garnish with half a cucumber slice

17

GIN
they saw local soldiers sinking before
battles, which is how the famous Dutch courage became

he most feminine mens


drink of all was originally
conceived as a cure for
kidney disease. At the

end of the 16th century,


a Dutch doctor was
experimenting with
infusions of juniper,
which resulted in a
strong and aromatic
drink that left a cold feel, like
metal in the mouth, which serves
as a counterweight to the searing
effect of the alcohol.
In the era of the Thirty Years
War, gin became beloved by many.

The British, who fought


together with the Dutch
against the Spanish
Coalition, started to pay
attention to the drink

110
See signature cocktail
Evergreen Fizz

on page 110

134
See signature cocktail
Pomegranate tini

on page 134

18

known in England.
In 1689 William III of Orange imposed a ban on imports of
French goods and advocated the production of English gin. A
Dutchman by birth, he strongly publicized juniper alcohol and
did not tax people who wished to make gin. The drink became
very cheap, which contributed to its popularity. In 1740 the
volume of gin produced in England was six times the volume
of beer produced.

Over the past 300 years, the


recipe for gin has not changed much
from water, herbal extracts and grain
alcohol. A mandatory component of
all varieties of gin is the juniper berry,
which gives rise to the fresh pine flavor. In addition, other
vegetable extracts help make up gins flavor, such as
coriander, orris root, almonds, cardamom, nutmeg, anise,
caraway, lemon and orange peel among others, while

the exact composition of each make


is closely guarded by manufacturers.
For example, only five people know the
exact composition of the 120 aromatic
components that make up the well
known Gordons gin.
There are two main commonlyoccurring types of gin:
Dutch flavored and London dry. The word London has
historical origins, but currently only Beefeater gin is produced
in London.
The composition of London dry gin is just alcohol, water
and spice extracts, and the taste of juniper is felt more
strongly than the other components. Flavored Dutch

versions are made by soaking fruits and


berries, and adding sugar. Some varieties of
sweet gin, such as Pimms No. 1, bring to mind liqueurs.
Gin can be drunk neat or with ice, but most of all it is a
drink best suited for cocktail parties. Its invigorating taste and
light aroma of herbs or fruits provides great opportunities
for experimentation with juice, champagne or liqueurs. It

is worth remembering that gin has its


essential partners that combine best
with it: vermouth, olives, lemon, pickled
onions and, of course, tonic.
Gin was mixed with tonic for the first time by Britons
fighting in India. Tonic is a soft drink based on quinine, which
is a good help in fighting malaria, a disease all too common
in those parts. And nothing quenched the thirst of British
soldiers better than their favorite spirit together with tonic.

GIN
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

English Virgin
Engl

50

10


360

Necessary
ingredients
Gin
50 ml
Sugar syrup
10 ml
Pomegranate
1 half and
1 wedge
Lemon
1 wedge
Ice cubes
360 g
Necessary
utensils
Wine glass
Shaker
Citrus press
Muddler
Strainer

Be Your Own Bartender


Fill the wine glass to the top with ice cubes
Put the pomegranate grains in the shaker and crush
with the muddler
Pour ibn the sugar syrup and gin
Squeeze in the lemon wedge
Fill the shaker with ice cubes and shake
Pour through a strainer into a wine glass
Garnish with the pomegranate wedge

19

tequila


,


,
, ,
.


.

, .
,
.


, ,
, ,
.

.

.
1974
.

,
, .

20

100%-
.

51%.
55%, 40%.
.

reposado, ,
, ,
anejo, ,
.


Jose Cuervo,
.

, ,
. ,
,
.



.
,
. , ,

,
.
,
,

.



(
).
,
. ,
, .
Cointreau
. ,

.
-

TEQQUIL A
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Tequila Sunrise
Tequil

50

10

150


200

Necessary
ingredients
Silver
tequila
50 ml
Grenadine
10 ml
Orange
juice
150 ml
Orange
1 ring
Ice cubes
200 g

Necessary
utensils
Highball glass
Cocktail spoon
Straws

Be Your Own Bartender


Fill the highball glass to the top with ice cubes
Pour in the silver tequila and orange juice
Add the grenadine
Stir with the cocktail spoon
Garnish with the orange ring

21

TEQUILA
In 1974, Mexican producers received the exclusive rights
to use the brand name tequila throughout the world. Now
tequila has the same geographic significance as cognac,
armagnac or porto.
Tequila is divided into two groups, depending on
the percentage of agave juice. The best (white)

he Aztecs called this drink


a gift from the gods and
used it during religious
ceremonies. The name

tequila itself comes


from the Indian tribe
Tequila and the Tequila
volcano, towering over
the blue agave plantations in the Mexican
state of Jalisco, where
practically all the tequila in the country is
made. Indians were the first to
appreciate the taste and properties
of the blue agave plant and, in their
experiments with fermentation,
invented a drink called pulque.

The Spaniards managed to improve this


drink by applying distillation technology, giving
rise to agave wine, which later
acquired the name tequila.
The drinks main component
is leaves of the blue agave, a plant
that belongs to the lily family, not
cacti as so many erroneously assume. Agave grows only in the arid
highlands of central Mexico, meaning that only six Mexican states
have climatic conditions suitable for
the production of tequila.

130
See signature cocktail
Sangrita on page 130

22

tequila is made from 100 percent blue


agave. The simpler mixto versions
have no less than 51 percent . Classic white
tequila is 55 percent alcohol, whereas mixed sorts are diluted
to 40 percent with water.
The aging process changes the drinks color and taste.
The best varieties are considered to be reposado, or rested
tequila, which is matured for a year and has a touch of vanilla
borrowed from the oak barrels it is stored in, or anejo, which
is matured for many years to let the spirit assume fruity,
chocolate and biscuit notes. The oldest manufac-

turer of anejo tequila is the company Jose


Cuervo, which first received the right to
export to Europe.
Popular in Russia, silver and gold tequilas are usually
made from blended varieties of mixtos. By the way, the gold
version only differs from the silver in the presence of caramel,
which stains the alcohol a darker color.

Tequila is usually drunk in one gulp


from special narrow shot glasses called
caballitos, or little horses. It should
not be too cold, but not warm either. The
famous lick, shoot, suck drinking stunt with salt and lemon
was coined specifically for tourists by producers of young or
cheap tequila wishing to increase their sales. Salt stimulates
production of saliva, which makes it much easier to swallow
harsh alcohol, and lime or lemon juice freshens the mouth and
balances the aftertaste.

Tequila has a stunning effect when


mixed with sodas, which is known as Tequila Slammers. Tonic or your fizzy drink
of choice is added to a glass of tequila,
which is then covered with a napkin and sharply banged off
the table. The tonic boils and the drink should be drunk in
one gulp, before the foam settles.
In the postwar years in Acapulco, tequila combined with
lemon juice and the orange liqueur Cointreau became popular
as the cocktail Margarita. The famous hotelier Tommy Hilton
liked the new drink so much that Margaritas began

to be served throughout his whole hotel


network. Today there are many variations of this cocktail
and self-respecting bartenders are always
ready to offer their own versions.

TEQUIL A
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Tangy Tropicana

50

20


360

Necessary
ingredients
Silver
tequila
50 ml
Sugar syrup
20 ml
Lemon
1 quarter
Pineapple
6 triangles
Pineapple leaf
1
Ginger
1 small piece
Ice cubes
360 g

Necessary
utensils
Wine glass
Shaker
Citrus press
Strainer
Muddler

Be Your Own Bartender


Fill the wine glass to the top with ice cubes
Put the pineapple and ginger in the shaker
Crush with the muddler
Pour in the sugar syrup and silver tequila
Squeeze in the lemon
Fill the shaker with ice cubes and shake
Pour through the strainer into a wine glass
Garnish with the pineapple leaf

23


HOW DON JOSE BECAME
, ,
. , ,


,
.
, , ,


.


. 1795



.
Fabrica La Rojena

.


Jose Cuervo,
. 1800
,
. Jose
Cuervo ,
.

Jose Cuervo ,
Tequila mysterious, unpredictable and exotic. Probably more than any other spirit, tequila
gives cocktails a unique taste and leaves an extraordinary multi-dimensional finish when drunk neat.
The elegant ritual surrounding its consumption and its taste, bright like nothing else on earth, have
made tequila extremely popular among fans of spirits.
Large-scale production of tequila was first undertaken in Mexico by Don Jose
Cuervo, who in 1795 received land from the King of Spain for the construction of the first distillery,
and official approval for the commercial production of tequila. The distillery founded by Don Jose
Cuervo, Fabrica La Rojena, is still in operation today and is the oldest in Latin America.
Jose Cuervo tequila, named after the founder of the company, has remained inextricably linked with

THE WHOLE WORLDS AMIGO



. 1891

Jose Cuervo
. ,
Jose Cuervo ,

,
1 (
,
IWSR). Jose Cuervo

, 53
.

Jose Cuervo
Jose Cuervo Especial Silver, Jose Cuervo
Especial Reposado Jose Cuervo Tradicional.


,
, .

, Jose Cuervo Especial Silver
, .

the Cuervo family for more than two centuries. In 1800, the
Cuervo family started producing the first tequila aged in oak
barrels. Jose Cuervo was also the first tequila to make its way
out of Mexico. Jose Cuervo tequilas popularity was

so great that over time it came to be considered a


national symbol of the country. And in 1891, Mexicos
president Porfirio Diaz awarded Jose Cuervo tequila a gold
medal for outstanding quality. Since then, more than a century
has passed, but the quality of Jose Cuervo tequila stays the


JOSE CUERVO ESPECIAL SILVER,

,
,

.
,

.
!
An exclusive idea from
JOSE CUERVO ESPECIAL SILVER
to impress even the most experienced
cocktail alchemist is a shot with
strawberries, balsamic vinegar and
black pepper. Grind black pepper onto
half a strawberry, lightly sprinkle with
balsamic vinegar and use to chase
your shot of tequila.
A simply amazing taste!

Jose Cuervo Especial Silver



.


HOW DON JOSE BECAME
Jose Cuervo Especial Reposado
Reposado (
, ).

2 . Jose Cuervo
Especial Reposado
! Jose Cuervo Especial Reposado

.
, .

,
.


JOSE CUERVO ESPECIAL
REPOSADO
.



. !
Orange and cinnamon provide
the perfect accompaniment for
JOSE CUERVO ESPECIAL
REPOSADO. Citrus freshness
and a little bit bitter spice blend
harmoniously with the flavors
of the drink.
Enjoy!

same and continues to receive gold medals at national and


international competitions, confirming its reputation as the
worlds number 1 tequila (according to international research
conducted annually by IWSR). Today, Jose Cuervo is still a
family-owned company and the largest agricultural company
in Mexico, cultivating more than 53 million blue agave plants.

The most popular tequilas in the Jose Cuervo


world are Jose Cuervo Especial Silver, Jose
Cuervo Especial Reposado and Jose Cuervo
Tradicional.
Jose Cuervo Especial Silver tequila is not aged in
barrels but is bottled immediately after distillation.
It is a clear and transparent liquid with a slight silver hue, its
flavor delicately woven out of agave, vanilla and spices. Its mild
taste with a predominance of agave tones and a hint of black
pepper make Jose Cuervo Especial Silver tequila ideal both in
cocktails and in pure form.

Jose Cuervo Especial Reposado is tequila of


the category reposado which means rested in
Spanish. Tequila in this category must be stored in oak
barrels for at least two months. For good measure, Jose
Cuervos Especial Reposado tequila is aged in oak barrels
for six months! Jose Cuervo Especial Reposado has an

THE WHOLE WORLDS AMIGO


Jose Cuervo Tradicional ,
Jose Cuervo.
, ,
,
. Jose Cuervo Tradicional 100%
.
-
,
.

, ,
Jose Cuervo.

exceptionally delicate flavor with an unobtrusive sweetness


and spiciness. The palate and nose have notes of vanilla,
cinnamon and orange peel. Thanks to the six-month aging
process in oak barrels, this tequila has a unique amber hue.

Jose Cuervo Tradicional is the first tequila that


was produced by Jose Cuervo. To this day, justifying
its name, it is made to the traditional recipe, under technology
that is more than 200 years old. Jose Cuervo Tradicional is
made from 100 percent blue agave and is aged in oak barrels.
This tequila is pale straw in color and has pronounced notes
of agave and herbs, and light vanilla tones.

Jose Cuervo tequila mysterious, unpredictable,


exotic...


JOSE CUERVO TRADICIONAL

.
,
,
.
.
To reveal its taste most vividly,
experts recommend drinking
JOSE CUERVO TRADICIONAL
in its pure form strongly chilled. A shot
of pineapple seasoned with cayenne
pepper is the best chaser to balance
and reinforce the taste.
Subtle and elegant.

,
()
.
( ).

,
.

XVI

.


.




,

,


,

,
.
,

.



.


,
,
.

114
See signature cocktail
BerryMeUp

on page 114

28


.


.
.
56-65%,
40-50%.

(single malt), (pure


malt) (blend) . Single malt
.
5-6 single malt
. , ,
,
15 40, 2-3 .

.


, , ,
, ,
, ,

, , ,
- .
,

.



.


. : ,


.
- ,
, .

W HI S K E Y
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Whiskey and Cherry


Whiske

50

150


1

200

30

Necessary
ingredients
Whiskey
50 ml
Cherry juice
150 ml
Lemon
1 quarter
and 1 ring
Red cocktail
cherry
1
Ice cubes
200 g
Necessary
utensils
Highball glass
Cocktail spoon
Citrus press
Cocktail stick
Straws

Be Your Own Bartender


Fill the highball glass with ice cubes to the top
Pour in the whiskey and cherry juice
Squeeze in the quarter lemon
Stir with the cocktail spoon
Garnish with a lemon ring and cocktail cherry on a stick

WHISKEY
whiskey was the invention of St. Patrick, the patron saint of
Ireland. But both sides agree that this drink is an excellent
and honest path to a good mood.

There are a huge number of sorts


of this amber drink. The main differences are

he 16th century in Scotland


is connected with the
emergence of theater and
the development of poetry.
But the Renaissance also brought
the technology of distillation.

Local monasteries
quickly mastered the
production process
of the water of
life, passed on by Christian
missionaries in the Middle
East, and soon whiskey

became the national


drink of Scotland. The
Irish challenge this
superiority, and claim that

determined by country of origin, grain quality, the length of


time the whiskey is aged for and how it was filtered.

For example, Scotch whiskey is made


from malt and barley. In Ireland, rye is added to
the barley malt to make whiskey. American bourbon is made
from corn, and the fantastic Japanese varieties are made
from rice.

Whiskeys smell is determined by the


aging or filtration processes used. Storing
whiskey in heavily charred barrels gives it a sweet flavor
and a beautiful golden color, while distillation through maple
charcoal filters adds a soft taste. Cask strength whiskey is
56 percent to 65 percent, but this is normally diluted to 40
percent to 50 percent for sale.

There is a big difference between


single malt, pure malt and blended
varieties of Scotch whisky. Single malt is
produced at one distillery and bears its name. Pure malt
varieties are blended mixtures of products from five to six
distilleries. Blends, in fact, are pretty much the same, only
the number of varieties in the blend should be from 15 to 40,
including two or three types of corn bourbon.
The whiskey world has limitless variety in taste.

on page 150

Expensive varieties have their own


unique shades of malt, peat, raisins, ripe
fruit, wood, medical ointment, sea salt,
nuts, and so on. The most common varieties of

cheap whiskey are blends with a generally neutral malty,


woody flavor with caramel undertones. The taste and aroma
of bourbon are a little heavier than that of blended whiskey
and it has a sweet taste.

Cherry & Cherry

150
See signature cocktail
Cherry & Cherry

170
See signature cocktail
Tommy D sour

on page 170

Whiskey is served as an appetizer or


as a finale to a rich lunch. Neat whiskey is drunk
from a transparent, cylindrical glass with a thick bottom,
with added ice or water. It is considered that the

colder the water, the stronger the taste


and aroma of the drink is expressed.
For making Irish Coffee a cheap whiskey with a light taste
is best, while for cocktails it is better to choose a rich variety
that will still be recognizable and will not get lost against the
backdrop of the intense taste of cola.

31

W HI S K E Y
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Whiskey and Apple


Whisk

50

150

3


5




200

32

Necessary
ingredients
Whiskey
50 ml
Apple juice
150 ml
Green apple
3 thin wedges
Cinnamon
stick
5g
Ground cinnamon
on the end
of a teaspoon
Ice cubes
200 g
Necessary
utensils
Highball glass
Cocktail spoon
Straws

Be Your Own Bartender


Fill the highball glass with ice cubes to the top
Pour in the whiskey and apple juice
Stir with the cocktail spoon
Garnish with the cinnamon stick and apple wedges
dusted with ground cinnamon in a fan shape


. ,


.


, ,



.
XVII


( , ,
),

, .

.

1655 ,


,

.
,

,

. ,

.




1970 .


.
, ,


.
35% 57%,

.


. ,
,
1843 ,
, ,


.
1862 ,
.
.
,

.

old-fashioned
,
.
.

- .

,
.


, ,
.

Papa Doble.

. .
(
, ,
, , , ,
)

.

33

RUM
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Blackcurrant Caipirinha
Black


40

20

5

2

200

34

Necessary
ingredients
Light rum
40 ml
Blackcurrant
liqueur
20 ml
Sugar syrup
5 ml
Lime
2 quarters
Crushed ice
200 g
Necessary
utensils
Rocks glass
Muddler
Cocktail spoon
Straws

:


: ,


Be Your Own Bartender


Put the lime in the rocks glass and crush with the muddler
Pour in crushed ice to the top
Pour in the rum, blackcurrant liqueur and sugar syrup
Stir with the cocktail spoon
Sprinkle on a little crushed ice

RUM

In 1655, when the British fleet captured


the island of Jamaica, rum became the
official drink of the Royal Navy. Subsequently,
to reduce the influence of alcohol on the sailors, commanders
ordered the rum to be diluted before use. Thus, a mixture of
rum with water became known as grog. Rum was part

of sailors daily diet until the abolition of


this rule in 1970.

um, the favorite drink of


swashbuckling adventurers,
was used for some time
in Europe as currency on
a par with gold. Many varieties
of Barbados water are now
produced in various countries but,

as 200 years ago, the


most consumed type
is light rum, aged only
slightly.
Ships in the 17th century were
not equipped with the technology
to store fresh water for long, and it
could easily grow bacteria, so on
long voyages sailors took large
stocks of rum, beer and wine,
earning rum its sea-dog reputation.

98
See signature cocktail
The captains soul flies
to heaven on page 98

142
See signature cocktail
Blackberry shot

on page 142

122
See signature cocktail
Raul and Fidel

on page 122

36

Most types of rum are still made in the Caribbean.

Practically all residents of Cuba, Jamaica


and Barbados consider their country the
homeland of rum. Perhaps the reason
for the dispute is the fact that there is
no generally-accepted conventional
production technology for the drink.
Rums alcoholic strength varies from 35 percent to 57
percent and it can be made from either sugar cane juice or
molasses. Every manufacturer has its own
fermentation and distillation methods. For
example, it was the experiments of Don Facundo Bacardi
Masso with distillation technology, carbon filtration, the
cultivation of special species of yeast and aging in barrels
made of American oak that led to the creation of light rum.
Don Facundo moved from Spain to Cuba in 1843, and in 1862
founded the Bacardi company to produce light rum, which still
successfully operates today.
There are many varieties of this versatile drink. Light rum is
generally used in cocktails, while golden and dark rum can be
drunk neat, or used for culinary purposes.
Rum that has been aged is traditionally served in an oldfashioned glass with thick walls and an even thicker bottom,
with added ice and slices of lemon. Dark rum has a full, burning
flavor with nuances of caramel and spice. Heavy Trinidad and
Jamaican varieties have a complex caramel flavor with bright,
aromatic and fruity notes.
Light rums flavor is only weakly pronounced, so it is
normally mixed with other drinks. Ernest Hemingway

was in the habit of ordering a frozen


mixture of a double portion of rum, lime
juice, sugar and grenadine syrup. This
version of the popular Daiquiri came to be
called the Papa Doble.
Rum has always been loved for its cheerful character and
the boisterous atmosphere it brings. You can easily see the
evidence of this yourself, if you bring a Mojito set to a party:
A dozen strong glasses, a big bottle of light rum, soda water,
cane sugar, mint, sugar syrup, a wooden pestle and a lot of
ice, and your quiet gathering at home becomes a real pirate
shindig on the Isle of Tortuga.

RUM
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

-
Rum w
with orange juice


50

150


200

Necessary
ingredients
Light rum
50 ml
Orange
juice
150 ml
Orange
1 wedge
Ice cubes
200 g

Necessary
utensils
Highball glass
Cocktail spoon
Straws

Be Your Own Bartender


Fill the highball glass with ice cubes to the top
Pour in the rum and orange juice
Stir with the cocktail spoon and garnish with
the orange wedge

37

,
, . 1909





.

,

.


,

,



.


,

- .

.

, .
, , .


.
(
, ).

38

,
cognac ,
,
,

, .


,

.
,
.

.
, VSOP (very superior old pale)
,
, XO (extra old)
. ,
, , ,
.
, ,
.


, ,

, ,
,

.

,
. ,
1516C. -
,
.
.

,
.

,
,

(, , , )
(, ,
).

BRRANDY
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Champagne
Cham

30


90

Necessary
ingredients
Brandy
30 ml
Angostura
bitters
2 ml
Dry sparkling
wine
90 ml
Cane sugar
1 small piece

Be Your Own Bartender


Put the cane sugar into a chilled champagne flute
Drop in two drops of agostura bitters
Pour in the brandy and sparkling wine
Carefully stir with the cocktail spoon

Necessary
utensils
Champagne flute
Cocktail spoon

39

BRANDY

he history of brandy is
the history of the art of
distillation. Production of
the fiery wine has been
known since ancient time the
first distilleries were found in Ancient
Greece and Ancient Rome. Each
manufacturer used its own raw
materials, so the strength and taste
of the beverages derived were
fundamentally different. If you

were to order brandy


today in England,
France or Germany, you
would be served some
very differing drinks,
from Calvados to
cognac to schnapps.


Autumn Set

94
See signature cocktail
Autumn Set

on page 94


Tom and Jerry

58
See signature cocktail
Tom and Jerry

on page 58

Usually the term brandy unites all spirits obtained by


distilling grape wine or fermented fruit and berry juices. A
variety of fruits and berries can be used to prepare brandy.
Versions made from cherries, plums and pears are extremely
popular. The drink can also be made from peaches and
apricots, raspberries and strawberries, blueberries and blackberries. In Italy they even make brandy from
artichokes. There are varieties of brandy with added
flavorings, usually caramel, toffee or coffee flavor.

For the French, brandy means, first and


foremost, cognac. In 1909 the French government
issued a decree according to which the only brandy that has
the right to call itself cognac is produced from grapes grown
in the historical region of Cognac, distilled by traditional technology and aged for no less than two years.

In other countries brandy is made from


the seeds and stems that remain after the
juice is squeezed from the grapes. Examples
of this type of brandy are Italian grappa, Serbian rakia and
Georgian chacha.
To specify the category of aging of brandy, a combination
of Latin letters is used. For example, the gradation VSOP
(very superior old pale) on a bottle of brandy indicates that the
drink has been aged for at least four years, while XO (extra old)
means not less than six. However, Russians are more familiar
with the system of stars used on brandy, which, in essence,
describes the same thing.
Brandy has a sweet, rich, velvety fruit flavor. A good

brandy must have a strong character


and a distinctiveness, which is achieved
through a unique combination of aroma,
taste, interesting shades, a long aftertaste and many other factors.
Brandy can be drunk neat, with ice, or in combination with
one of your other favorite drinks. It is believed that brandy has
a more pleasant aroma and taste at temperatures of around
15-16 C. Some people prefer to drink slightly warmed brandy
from a cognac glass, which increases the concentration of
flavors. However, there is a compromise. As an aperitif

brandy is served with ice, and heated at


the end of the meal.
Brandy perfectly complements the
taste of freshly brewed coffee, which
is often reflected in such recipes as a
Christmas Danish coffee punch (egg, lemon
peel, sugar, brandy and coffee) or an Alexander Coffee (cream,
coffee liqueur, brandy and chocolate).

40

BRRANDY
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


French Daiquiri

50

20

4

200

Necessary
ingredients
Brandy
50 ml
Sugar syrup
20 ml
Lemon
1 quarter
Mint
4 leaves
Ice cubes
200 g
Necessary
utensils
Cocktail glass
Shaker
Strainer
Citrus press

:
3





Be Your Own Bartender


Put the three mint leaves in the shaker
Pour in the sugar syrup and brandy
Squeeze in the lemon
Fill the shaker with ice cubes and shake
Pour through a strainer into a chilled cocktail glass
Garnish with the mint leaves

41


.
. ,



,
, ,




,

.



, .

,

.




.




,
.
,
,

,
.

82
See signature cocktail
Chocolate Honey

on page 82

42

.
, .
.


, , ,
, .

, , , , ,
.

,
,
( ,
).
,
.
- .


, ,
.
, .
,
.

,
.
.
, ,
,
.
, 70- XX ,
.
,
.
15%
40%, .


,

.
, ,
,
.

LIQUEEURS
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Lost

10

10

10

5

10

10

Necessary
ingredients
Absinthe
10 ml
Sambuca white
10 ml
Jagermeister
10 ml
Benedictine
liqueur
5 ml
Coffee liqueur
10 ml
Orange liqueur
10 ml


:

, :
, , ,

Be Your Own Bartender


Pour the coffee liqueur into the shot glass
Using the cocktail spoon, layer in the white sambuca,
benedictine, orange liqueur, jagermeister and absinthe
Light and quickly drink through a straw

Necessary
utensils
Shot glass
Cocktail spoon
Cigarette lighter
Straws

43

LIQUEURS
ur
the appearance of some real masterpieces. The liqueur
world is highly characterized by the pressence of these inventors, the authors. Wee

n search of the elixir of life,


medieval monks were constantly
experimenting with infusions
of berry juices and aromatic
herbs with the addition of roots or
spices. They often added

honey since many


medicinal herbs have
a bitter taste. This is
how the first liqueurs
appeared, which in those days
were called elixirs and were prepared
by the monks from various
medicinal and aromatic plants.
Over several centuries, the hard
work of these liqueur creators led to

154
See signature cocktail
Japanese sidecar

on page 154

158
See signature cocktail
Hot Spanish Gold

on page 158

162
See signature cocktail
Stratosphere

on page 162

will never know who first distilled vodka or whiskey, whereas


as
the author, place and date of creation are accurately recorded
ded
for almost all liqueurs.
Only the ripest fruit is used to produce the highest quality
ity
liqueurs, and only the juiciest fruit will result in a good drink.
Typically, fruit liqueurs are designed for consumption within
n
one year from their date of manufacture: After that they start
art
to turn black, their color fades and they acquire an unpleasant
ant
taste. Liqueurs are not stored in the cold because they can
n
turn muddy.
The world of fruit liqueurs is unusually broad. The fruits
and berries used most often in the manufacture of liqueurs
are blackcurrant, raspberry, strawberry, cherry, mulberry and
d
blueberry.
In the West, liqueurs made from mango, papaya, bananas,
as,
passionfruit, kiwi fruit, lychee and other tropical fruits are widedespread. In Western Europe, creams and eggg-

nogs are popular; they are made from egg


gg
yolks, sugar and vinjak, which is a special
al
kind of brandy produced in the Balkans. In
recent years, peach flavors have come into fashion and are
used in many well-known brands. Lemon is valued less by
liqueur producers because of its sour taste.

Today, the consumption of liqueur at


lunch or dinner, as in the last century,
has gone out of fashion. But they are added to
the many cocktails that are served as aperitifs. Liqueurs can
also be drunk neat, with water or ice, or used to complement
desserts.

Liqueurs are divided into strong, dessert and creams. The first group includes the very
first liqueurs. These infusions were created by monks,
alchemists, confectioners and druggists on a base of
plants, fruit peel and aromatic substances. The final category of liqueurs, creams, appeared relatively recently, in
the early 1970s, in Ireland. Creams are made on a base of
natural cream, with very thick viscous texture and a very
sweet taste.
The alcohol content in liqueur ranges from 15 percent to
40 percent, depending on the method of preparation. It is

easy to make your own liqueur from any


fruit, by leaving it in vodka or pure alcohol
for several weeks. By filtering the liquid and adding
sugar, you can get your own version of plum, blackcurrant,
raspberry or strawberry liqueur.

44

LIQUUEURS
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Royal Flash
Fla

1
15

15

15

Necessary
ingredients
Red grapefruit
liqueur
15 ml
Orange
liqueur
15 ml
Ginger syrup
15 ml
Lemon
1 quarter



, :

,

Be Your Own Bartender


Pour the ginger syrup into the shot glass
Using the cocktail spoon, layer in the red grapefruit
liqueur, juice from the quarter lemon and the orange
liqueur

Necessary
utensils
Shot glass
Cocktail spoon
Citrus press

45

Wermut, .

43%
,
. :

,

dolce vita.


,


,

.
,
XVII


.

Bianco Lemon Ice

inshaker.ru.
See Bianco Lemon
Ice on web site
inshaker.ru

46

, , , ,
.

.
-

.

,
,

.
.
(10-15% )
.
( 15% )
.
( 4%)
. , ,
.
12-15%.
,
,
.
, . ,



. ,
,
. ,

.
,
,
, .

,

.
, (,
) (,
, ),
, .

,
.

VERMOOUTH
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Americano
Ame

30

30

30


160

Necessary
iingredients
di t
Campari
30 ml
Red vermouth
30 ml
Soda water
30 ml
Orange
peel
of one ring
Ice cubes
160 g

Necessary
utensils
Rocks glass
Cocktail spoon
Citrus knife
Straws

Be Your Own Bartender


Fill the rocks glass to the top with ice cubes
Pour in the campari and red vermouth
Top up with soda water
Stir with the cocktail spoon
Garnish with the orange peel

47

VERMOUTH
of the 17th century the town became the center of European
production of herbal wine. The refined taste of

the drink pleased the king, and vermouth


received the status of official court
aperitif.
The name of this fragrant drink with a bitter tinge comes
from the German word wermut, which means wormwood.

hen Italian monks


first refined the taste
of fortified red wine
with aromatic herbs
and roots, they are unlikely

to have been aware


that they were creating
a drink that would
become a symbol of the
bohemian lifestyle, as in
the film La Dolce Vita.
Venetian merchants brought
spices to Turin from different
countries, which opened up
new possibilities to improve the
perfumed wines used in those
times for medicinal purposes.
Production grew, and at the end


inshaker.ru.
See Bronx on
web site inshaker.ru

Martinez
inshaker.ru.
See Martinez
on web site
inshaker.ru

Essence of wormwood makes up to


43 percent of the extract used to flavor
vermouth, which also includes other components such
as yarrow, mint, cinnamon, cardamom, nutmeg and a few
dozen other aromatic plants.
Over the many centuries of its existence, the recipe
for vermouth has remained almost unchanged. The art of
making vermouth, as before, is based around great practical
experience in knowing what ingredients to mix and in what
proportions. However, the exact ratio between

plant extracts, wine, spirit alcohol and


sugar used in production are still kept
strictly secret by each brand.
Vermouth can be white or red. White sweet vermouth
with 10 percent to 15 percent sugar has a more delicate flavor
with low bitterness. Sweet red vermouth, with at least 15
percent sugar, has a more intense flavor and the pronounced
astringent taste, characteristic of vermouth. Dry vermouth,
with sugar content not exceeding 4 percent, is exclusively
white. These varieties are lighter than sweet ones and have
a strongly expressed bitterness in the taste. The alcoholic
strength of vermouth is typically 12 percent to 15 percent.
Thanks to its tart taste, which increases the appetite,
vermouth is considered the ideal aperitif. Dry vermouth is
served with ice in a whiskey glass, diluted a little with water.

Adding a little water is believed to release


the fragrance more fully. Just keep in mind that,
when opening a bottle of red vermouth, it is best to not pour it
into glasses straight away, but let the open bottle stand for a
while to let it breathe, meaning that contact with oxygen will
reveal the drinks full flavor.
Sweet vermouth is good neat as well as in combination
with spirits like gin, vodka or brandy. Cocktails using

vermouth are in steady demand because


of the way vermouth successfully sets
off the sharp taste of strong alcohol. The
easiest way to see this is to try a Manhattan cocktail, which
is bourbon, vermouth and a drop of bitters, or a Vodka Martini
which is vodka, dry vermouth and an olive, which James Bond
always insisted must be shaken, not stirred.
Roasted peanuts, salted almonds or fruit are recommended
as a snack to go with drinks made from vermouth.

48

VERMOOUTH
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Bianco Tonic
T


50

150

2

200

Necessary
ingredients
White vermouth
50 ml
Tonic
150 ml
Lemon
2 wedges
Ice cubes
200 g

Necessary
utensils
Highball glass
Cocktail spoon
Straws

Be Your Own Bartender


Fill the highball glass with ice cubes to the top
Pour in the white vermouth and tonic to the top
Carefully stir with the cocktail spoon
Garnish with 2 wedges of lemon

49

, , .

, ,

.

XVII

.



,
.

.


.
,
.


,
,


.


.

102
See signature cocktail
Master and Margarita

on page 102

50

,
,
: ,
,
. ,
. ,
,
10.5% ,

.
, ,
: (750 )
(1.5 ).


45 .
630
, ,
.

.
(20 , 566
),
Pol Roger.

11 , .

.

,
,
.

7 C ,

.


.

. , (
, , )
, .

SPARKK LING WINE


i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Pink

25
-

25

50

6


160

Necessary
ingredients
Grappa
25 ml
X-rated fusion
liqueur
25 ml
Dry sparkling
wine
50 ml
Lime sorbet
6 tablespoons
Crushed ice
160 g

Necessary
utensils
Flute
Blender
Cocktail spoon

:

-



Be Your Own Bartender


Put the lime sorbet in the blender
Pour in the x-rated fusion liqueur and grappa
Add some ice to the blender and whizz
Pour into a chilled champagne flute
Top up with sparkling wine
Carefully stir with a cocktail spoon

51

SPARKLING WINE
carbonated wine can be called sparkling
wine, but only sparkling wine from the
French province of Champagne can
properly be called champagne.

t the beginning of the


17th century, French
winemakers came up
against an unexpected
result of the fermentation process.

Sparkling wine was


long called the devils
wine for its ability to
burst the barrels in
which it was stored.
Soon the drinks energetic nature
was harnessed, and sparkling wine
became a mandatory part of any
celebration.

The first person to


tame sparkling wine
was a Benedictine
monk called Don
Pierre Perignon. He
created a production method
whereby secondary fermentation
occurs once the wine is actually
bottled. These days any

inshaker.ru.
See Blackberry
Cobbler on web site
inshaker.ru

inshaker.ru.
See Martini Fizz
on web site
inshaker.ru

52

Other European countries also make their own kinds of


sparkling wines: Sekt in Germany, Cava in Spain, Prosecco
and Lambrusco in Italy. Some wines are only

lightly sparkling, such as Vinho Verde


in Portugal such wines are often referred to as
effervescent.

Grapes used in the manufacture of


sparkling wine are usually harvested
before they are fully ripe, when they have a lower
sugar level and higher acidity. The result is a refreshing wine
with a light taste. However, the lightness of taste can be
deceptive since the alcoholic strength of sparkling wine is
rarely below 10.5 percent, and the sugar and carbon dioxide
mean the alcohol is absorbed very rapidly.
Champagne usually comes in two main sizes of bottle:
a standard bottle of 750 milliliters and magnum of 1.5 liters.

Corks are made of the bark of the Cork


Oak, at least 45 years old. This type of cork
keeps the wine under 630 kilopascals of pressure, which is
approximately three times more than in a car tire.
In some cases, personal bottles have been known to
be made. The best-known example was an
imperial pint-sized bottle (20 ounces or 566
milliliters of liquid), manufactured specially for
Sir Winston Churchill by Pol Roger. Churchill
was served this champagne by his butler at 11 every morning
when he woke up.
The art of masterfully uncorking a bottle with a pop to
see how high or far the cork can fly has always been an
occasion for men to show off. However, wine experts

insist that the ideal way to open a


champagne bottle is to do it gently and
quietly, so that the bottle makes a subtle sound like a
breath or a whisper.
Sparkling wine is usually served at a temperature of 7C
in a special champagne glass with a long stem and a high
narrow bowl. After opening, the bottle should

be kept cool in an ice bucket.


Sparkling wine is a component of many cocktails. For
example, Josephines Kiss, made with sparkling wine, brandy,
dessert cherries and sugar, is very easy to make but has an
excellent, invigorating effect.

SPARKK LING WINE


i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Chapurin
Chapur

70

5

Necessary
ingredients
Dry sparkling
wine
70 ml
Lime sorbet
5 tablespoons

Necessary
utensils
Flute
Cocktail
spoon

Be Your Own Bartender


Put the lime sorbet into a chilled flute
Pour in sparkling wine
Carefully stir with a cocktail spoon

53

CONTENTS
55 317.
/ 317 City cafe
58
/ Signature cocktail
Tom and Jerry

59 / Art
Academiya
62
/ Signature cocktail
Chili Martini

63 / Bufet
66
/ Signature cocktail Naomi

67 / Klava
70
/ Signature cocktail Dark Side

71 / Luch
74
/ Signature cocktail Pasteque

75 v Manon
78

/ Signature cocktail Rejuvenating apple

79 / Mayak
82
/ Signature cocktail
Chocolate honey

83
/ Secret Bar
86
/ Signature cocktail Lilac Mist

87
(-) / TM-cafe
90
/ Signature cocktail First jeans

91 / Chaika
94
/ Signature cocktail Autumn set

95 All-Time Bar
98

/ Signature cocktail The captain's soul
flies to heaven

99 City Space
102
/ Signature cocktail Master
and Margarita

103 Cuba Libre


106
/ Signature cocktail Cuba Libre

107 Delicatessen
110
/ Signature
cocktail Evergreen Fizz

111 Denis Simachev Shop & Bar


114
/ Signature cocktail BerryMeUp

54

115 Dream Bar


118

/ Signature cocktail Cosmopolitan jelly

119 Free Bar


122
/ Signature cocktail Raul
and Fidel

123 Help!
126
/ Signature cocktail
Russian national

127 Ketama Bar


130 /
Signature cocktail Sangrita

131 Noor Bar


134
/ Signature cocktail
Pomegranate tini

135 O2 Lounge
138
/ Signature cocktail
Liquid cheesecake

139 Rolling Stone Bar & Tattoo


142
/ Signature cocktail
Blackberry shot

143 Starlite
146
/ Signature cocktail
Creme de Menthe Latte

147 Strelka Bar


150
Cherry & Cherry / Signature cocktail
Cherry & Cherry

151 Sushi Rumba


154
/ Signature
cocktail Japanese Sidecar

155 Tapa de Comida


158

/ Signature cocktail Hot Spanish Gold

159 Tema Bar


162
/ Signature cocktail
Stratosphere

163 The Lounge


166 Freshness /
Signature cocktail Freshness

167 Tommy D
170
/ Signature cocktail
Tommy D sour

, 1/ 2
15

V ISA , MasterCard, Maestro
+7 (49 5 ) 6 0 5 1 9 9 7
w w w. 3 1 7. r u

CITTYY CAFE
1/ 2 G l u b o k y P e r e u l o k
15 minutes from Metro K rasnopresnenskaya
Menu in Russian and English
V ISA , MasterCard, Maestro
+7 (49 5 ) 6 0 5 1 9 9 7
w w w. 3 1 7. r u

55

55

317 :


( ).

Bar manager
Yevgeny
Alexandrov
Length of bar
( ) (in meters)
9 9
Length of bar
( ) (in people)
12 12
Cuisine
, Russian,
European
Opening hours
- Mon-Sun
11:00-23:00 11:00-23:00
Music
cheerful, upbeat

,
,
,
,

Clientele
businesspeople,
local residents,
students,
celebrities,
families with
children in
the day at
weekends

- Dress code
casual
Entrance
free
Whiskey-cola
- index
210 . 210 rubles

56

,
(,

).
. ,
.
,

.
317 ,
,
.

, 317 ,
.
, ,

.
317
.
,
.

317
,

,
,
.
: 317
.

, 317
Bartender Brothers,
.



. ,
,


. ,
317,
.
,

317, , ,
.

,

, : ,
', ,
.

.

as happy here as the regular


visitors: The friendly waiters and
charming bartenders smile on
everyone alike.

The bar at 317 is


the responsibility of
Yevgeny Alexandrov,
a student of one of
the most famous Russian bartenders Marat
Saddarov, a cheerful and smiling person whho has won numerous competitions. Alexandrovs
team is no less talented: all the
bartenders at 317 are winners of
various famous competitions. The
classic Western concept of bar
culture is followed here very carefully, with a sense of responsibility.
Here at 317 the Bartender Brothers
movement was born, one of the
most prestigious in the country.

The main principle


held by Alexander and
his team is to work with
a great mood. They say
317 is a real urban cafe: a few steps from the lively Krasnopresnenskaya waterfront and overlooking the main political symbol of the capital, and indeed of the whole country.

A place to feel the mood of the bustling


big city in full. The clientele confirms this, being made
up of an eclectic mix of Muscovites, from students to Viktor
Zubkov, although now that he is first deputy prime minister
he might not have much time for cafes. The interior also
matches the role of urban cafe: as simple and restrained
as it is possible to be, and very pleasant with it. Recently,
however, the owners of the establishment purchased two
antique bars for the waiters, which indicates some design
vision and the proprietors sincere love for their business.
City Cafe 317 has been around for 10 years already, and
over the years it has become clear that people come here
not for the sake of the view of the White House. Cus-

tomers are mostly long-standing, those


with whom 317 first started out, as well
as their friends and grown-up children.
A warm friendship has developed among regular patrons,
bartenders and waiters, and it is specifically for the warmth
and atmosphere of their favorite bar that people come to
317 every day. At the same time, newcomers will be equally

alcohol itself understands the


bartenders feelings when preparing a cocktail, and a bad mood can
ruin even the most classic mix of
the most proven ingredients. It is
probably not just the skill of 317s
main bartender, but his smile and
positive attitude that make the
cocktails at this bar so delicious.
In addition to the classics, it is
worth trying house specials like the
317 Cobblers: watermelon, grape,
strawberry and raspberry. The

hot mixes are lovely


and unusual, especially
compared to the ubiquitous mulled wine and
grog: Hot Gold, MMs, Honey
Sucker and Tom and Jerry, which
is served with an elegant dried fruit
tartlet. Children are taken care of
here too: Thre are all kinds of fruit
slings for the kids to enjoy.

57


CICITY
TY CCAF
AFEE
i n s h a k e r. r u

M o r e co
o c k t a i l s o n w e b s i t e i n s h a k e r. r u

Tom and Jerry


T
:

25

25

150

1

1

58

Necessary
ingredients
Brandy
25 ml
Dark rum
25 ml
Milk
150 ml
Egg yolk,
raw 1
Green apple
2 small wedges
Honey
1 teaspoon
Icing sugar
1 teaspoon
Nutmeg,
ground
On the tip
of a teaspoon
Dried apricots
1
Prunes
1
Pastry case
1 small

Necessary
utensils
Cup
Mixing glass
Egg whisk
Cocktail spoon



, ,
,

Be Your Own Bartender


Put the egg yolk and powdered sugar in the mixing glass
Pour in the brandy and dark rum
Whisk with the whisk
Pour into a warmed cup and add hot milk
Stir with the cocktail spoon
Garnish with freshly ground nutmeg
Serve with prunes, dried apricots and apples, drenched in
honey and placed in the tartlet pastry case

, 6, . 3
15

V ISA , MasterCard, Maestro
+7 (49 5 ) 7 7 1 74 4 6
w w w. a c a d e m i y a . r u

6 Bersenevskaya Naberezhnaya, bldg. 3


1 5 m i n u t e s f r o m M e t r o K r o p ot k i n s k a y a
Menu in Russian and English
V ISA , MasterCard, Maestro
+7 (49 5 ) 7 7 1 74 4 6
w w w. a c a d e m i y a . r u

59

59

,



,

? - ,
, -

--
Bar manager
Artur Balayan
Length of bar
( ) (in meters)
150 150
Length of bar
( ) (in people)
170 170

Cuisine
Italian,
elements
of Japanese

Opening hours
- Mon-Sun
12.00-6.00 12.00-6.00

,
-: Djs

Music
eclectic,
Thurs-Sat
Djs play

,
,

Clientele
artistic elite,
hipsters, self
employed people

Dress code
casual, with
a nod towards
bohemian style

Entry
free
Whiskey-cola
index
390 . 390 rubles.

60

.
,
, ,
, Screening-room,


,
Project-room.

, , ,
. ?

,
. , ,
,
,
, -
.
. -


150
- .
, ,
Rolling Stone, .
, .

,
,
. ,
,

. -,

- Kashmir
, . ,
, Jemmie 12- .
,
. ,
-

(, ,
,

). ,
,
,

,
.


,
,
.
What do you get when you cross the
post-industrial chic of a former factory
floor with a contemporary art gallery and
a bar of unprecedented length, which is piled

selected to go with each spirit. The


creamy yellow cocktail
Kashmir, similar in shade
to toffee candy, has
white chocolate to neutralize
the strength of the rum. The uncompromisingly masculine Jemmie, with
a hefty percentage of alcohol, supplements the bouquet of 12-year-old
whiskey with bitter chocolate.
Despite the immensity of the
space, Art Academiya can hardly
be called a loud place. Rather, it
serves as an intelligent run-up to
start off a night bar-hopping. Happily, there are already enough bars
within the Krasny Oktyabr complex,
which is more and more reminiscent
of Londons Soho, for a full bar

high with legions of bottles of different colors and shakers of


all sizes? Something spectacular, thats for sure, for example
this Krasny Oktyabr resident, club-museum-restaurant-bar Art Academiya, founded by gallery
owner and director Yevgeny Mitta. In addition to the pipes near
the ceiling so typical of trendy loft spaces, the bare brick walls
and leather sofas, there is also a bookstore, a Screening-

room that plans to show films about art,


and a small gallery hall called the Projectroom. All the lights of Russian artistic thought are collected
here: Works by Ostretsov, Kulik, and, of course, Vinogradov
and Dubosarsky are freely accessible. Why of course?
Because Art Academiyas co-owner Vladimir Dubosarsky
has also curated an exhibition here that promises eventually to
become a rotating collection. The only piece it seems is settled here forever is the golden statue of a boy with a bazooka
who greets guests at the entrance. Regulars have become so
fond of this character that it has become something of a local
mascot.
Another local celebrity is the incredible bar. Its

appearance has brought the competition


between Moscow bars to an end: It is unlikely anyone will beat its record length of
150 meters in the near future. Behind this giant
bar, bartender Arthur Balayan, beloved by Moscows bohemia
from bars Klava and Rolling Stone, and his team rustle up their
concoctions. In addition to the classics, count-

less Tini and fusion cocktails, here they


mix cocktail trends of the season, for example
chocolate mixes, where the appropriate chocolate liqueur is

crawl. A noticeably tipsy, but positive and inspiring mix of students,


starting-out writers and well-established artists hold incessant disputes about the latest exhibitions
and festival premieres, creating a
witty and debonair atmosphere
around the infinite bar. But this is no
cliquey hangout: Even people

far from the creative


professions, not familiar with
any of the regulars, will easily
feel among friends after
a couple of drinks.

61

ART ACADEMIYA
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Chilli Martini
:

50


10

2

200

Necessary
ingredients
Vodka
50 ml
Raspberry tea
syrup
10 ml
Lime
1 quarter
Chilli pepper
3 ring slices
Honey
2 teaspoons
Ice cubes
200 g

Necessary
utensils
Cocktail glass
Shaker
Citrus press
Strainer
Muddler

62

: 2 ,






Be Your Own Bartender


Put two slices of chilli and the honey into the cocktail
shaker and squeeze in the lime
Grind with the muddler
Pour in the raspberry tea syrup and vodka
Fill the shaker with ice cubes and shake
Pour through the strainer into a chilled cocktail glass
Garnish with a circular slice of chilli

, 4 6
,

V ISA , Union, Maestro, Diners Club, MasterCard,
American E xpress
+7 (49 5 ) 9 8 8 2 8 5 7
w w w. b u f f e t- c a f e . r u

46 Ulitsa Alexandra Solzhenitsina


N e a r M e t r o Ta g a n s k a y a a n d P l o s h c h a d I l i c h a
Menu in Russian and English
V ISA , Union, Maestro, Diners Club, MasterCard,
American E xpress
+7 (49 5 ) 9 8 8 2 8 5 7
w w w. b u f f e t- c a f e . r u

63

63

,

?
,

Bar manager
Alexander Khan
Length of bar
( ) (in meters)
4 4
Length of bar
( ) (in people)
6 6

, ,

Cuisine
signature
European,
Japanese,
childrens menu

Opening hours
- Mon-Sun from
10.00-6.00 10.00-6.00

,
DJ

Music
background,
resident Djs and
karaoke

Clientele
middle class,
groups and
families

- Dress code
smart casual smart casual
Entry
free
Whiskey-cola
index
400 . 400 rubles.

64

,
,
, .
,
,
.


.
.
,

,
.


,

,
. ,
,
, ,

.
-

,

.
: 61
. , , , ,
. ,
. ,

, -

-
, .
, , 40- .
,
, ,

nearly 100 signature


cocktails. The competent


,

.

way that information about the


drinks is presented really helps
when trying to make your choice:


,
, , ,
.
.

Is it worth writing about a bar and restaurant where the bar


would fit in any room in a standard Moscow apartment? In
this case, however, size does not matter, because within

these modest walls one of Russias most


respected and experienced bartenders,
Alexander Khan, works his magic. Buffets little bar looks like an alchemists laboratory, stacked with glass
goblets and vessels akin to crucibles, which occupy at least a
third of the surface.
Cosy is the key word to describe this restaurant where
the bar does not stare you in the face, but instead plays an important role in creating a special Moscow family atmosphere.
Buffet is a word with many meanings.
In its original meaning, a buffet is a special piece of furniture. It

invariably stands in the living room and is


where family valuables are stored: silverware,
grannys tableware and sweets. The restaurant Buffet is all about that vibe spacious sofas
in pastel colors, teddy bears of every
conceivable size, orange-painted light
fixtures on the ceiling. The menu has an abundance
of delicacies beloved by the Moscow public: the ubiquitous
Japanese sushi and rolls, as well as grilled dishes and
European classics arranged in signature style by molecular
gastronomy devotee Dmitry Shurshakov.
Performing a duet with the kitchen menu is Alexander

Khans original cocktail card, containing

61 cocktails are distributed in seven practical


categories such as Aperitifs,
Champagne, Digestifs, Hot or For
Any Time. Khan not only comes
up with new mixes but also experiments with how to serve them. The
bars arsenal includes cocktails inside fruit and in siphons of different
forms, for example the Hemingway
Daiquiri inside a grapefruit with light
rum, Maraschino liqueur and citrus
juice, or the liter-volume

Kamikaze served in a
high-tech siphon that
looks like bolide, with
invigorating Sprite, orange liqueur and vodka.
The famous Moscow Mule, a
mixture of vodka and ginger ale, is
served in a copper mug, the original
vessel intended for it in the 40s.
As a professional and longtime player in the top league of
the restaurant business, Khan
understands how important it is
to have personal contact with
guests. Cocktails from the master
mixer will help lift anyones mood:

glasses of punch for the


weekends gloomiest
guests, and mixes to
dispel shyness for the
girls singing karaoke on
Tuesdays.
Buffets most popular drink
the Cosmo Passion Tea made from
berry juice, apple juice, citrus fruits,
passion fruit syrup, spices and
cointreau is an embodiment of its
twee and domestic environment.
Its presentation in a clear teapot on
a burner plays with the traditions of
family tea.

65

BUFFET
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Naomi
:


40

20

1

50

3

200

66

Necessary
ingredients
Blackcurrant
vodka
40 ml
Coffee liqueur
20 ml
Vanilla syrup
1 ml
Cream
50 ml
Blackberries
4 berries
Raspberries
3 berries
Ice cubes
200 g
Necessary
utensils
Cocktail
glass
Shaker
Muddler
Cocktail strainer
Tea strainer
Cream siphon
Cocktail stick

The Moscow Times Bar Guide





3-4

Be Your Own Bartender


Put 3 blackberries and 3 raspberries in the shaker
Crush with the muddler
Pour in the coffee liqueur and blackcurrant vodka
Fill the shaker with ice cubes and shake
Pour through the cocktail strainer and tea strainer into a
chilled cocktail glass
Pour the cream into the siphon and add the vanilla syrup
Close the siphon and shake 3-4 times
Garnish the cocktail with a layer of vanilla cream from the
siphon and a blackberry on a cocktail stick

, 2 6 , . 1


V ISA , MasterCard, Maestro
+7 (49 5 ) 6 2 6 8 5 6 3 , 6 2 6 8 5 7 3

26 Malaya Bronnaya Ulitsa, bldg. 1


N e a r M e t r o M a y a ko v s k a y a
M e n u i n Ru s s i a n
V ISA , MasterCard, Maestro
+7 (49 5 ) 6 2 6 8 5 6 3 , 6 2 6 8 5 7 3

67

,

. :
,
. -



.
Bar manager
Artur Balayan
Length of bar
( ) (in meters)
10 10
Length of bar
( ) (in people)
15 15

,
,

Cuisine
European,
sandwiches,
snacks

Opening hours
- Mon-Sun
12.00-6.00 12.00-6.00

Djs

Music
eclectic,
Thurs-Sat Djs
play

Clientele
creative types,
, hipsters

- Dress code
casual
Entrance
free
Whiskey-cola
- index
390 . 390 rubles

68


.
, ,

,

.

,

,
.


, ,
.
.
Denis Simachev Shop & Bar
,
,
. ,
.

,


, ,
. , ,
.

Lychee
Martini, - RaspberryGinger Martini, Mint Matrini
.

-
Red Dress, Fei-hoa -

.

, ,
,
mixed set
.

Cuba
Libre .

, ,
.
-, -,

.
, -.

they play agreeable blues, and you


dont have to shout to hear people
speak.

The cocktail menu,


brought into being by
one of the authorities on the capitals
cocktail industry Artur
Balayan, is compact but
intriguing. The main focus is
on martinis and tinis, of which there
are dozens of entries, both classic and modernized. Among

the signature options


are the exotic Lyc hee
Martini, the sweet and
spicy Raspberry-Ginger
Martini, and the pungent Mint Matrini with
the scent of fresh mint.

A tiny but at night very noisy bar with a


lovely name. There is a noticeable lack of seats: the small
elongated room has only enough space for the bars, a couple
of couches and a few tables. Due to the size of the

place, even a small group of people creates


an atmosphere of conviviality and fun.
The crowd at Klava is made up of creative types, and anyone who can justify their inclusion in the clique will fit right in.
The artistic nature of Klavas creator gallery owner and film
director Yevgeny Mitta is manifest literally from the threshold. On the walls are examples of contemporary art, and even
the ventilation pipes were painted by the famous artist Valery
Chtak. Klava looks just like a small cozy bar

with a hip location on Patriarchs Ponds


should look: measured, elegant and laconic. The
whole setup has a family feel so closeknit it borders on nepotism, reinforced by
Sunday barbecues in the enclosed courtyard, pre-parties and afterparties based around significant
artistic events, and endless private get-togethers. Dancing at
Klava is vigorous and active, and not only at weekends. On
Saturday the resident DJ from Denis Simachev Shop & Bar,
Roman Kozak, is brought in to provide a pumping mix of funk,
disco and tried-and-tested hits by Michael Jackson. In the day

The current London trend of


natural fruit mixes is represented
by the berry and vodka Red Dress,
Fei-Hoa with a persisting kiwistrawberry aftertaste and the
piercingly fresh Watermelon Tini.

There is a special line


of strong berry shots
made from grapes,
raspberries, strawberries and blackberries,
which can be assembled to order into a
mixed set.
Thankfully the classics are not
forgotten intelligent alcoholic
entertainment would be unthinkable without the Long Island and
Cuba Libre!
Dont take the kitchen too
seriously this is a bar for drink,
dance and dialogue, and the snacks
exist purely to stimulate this. The
mini-hotdogs, fusion salads,
snacks and a platter with tiny Japanese pizzas fulfil their role of bar
fare quite convincingly. There is a
set of standard desserts of tiramisu,
panacotta and mini-cakes.

69

K L AVA
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Dark Side

50

30

50

6

250

70

Necessary
ingredients
Vodka
50 ml
Blackcurrant
liqueur
30 ml
Berry juice (mors)
50 ml
Blueberries
7 teaspoons
Blackberries
6 berries
Ice chips
250 g
Necessary
utensils
Highball glass
Muddler
Cocktail
spoon
Straws

:



: ,



Be Your Own Bartender


Put five blackberries and blueberries in a highball glass
Crush with the muddler
Fill the highball glass to the top with crushed ice
Pour in the berry juice, blackcurrant liqueur and vodka
Stir with a cocktail spoon
Sprinkle on a little crushed ice
Garnish with blackberry and remaining blueberries

, 2 7, . 1
1 5 ,

V ISA , Maestro, Diners Club, MasterCard
+7 (49 5 ) 2 8 7 0 022
w w w. l u c h b a r. r u

2 7 Bolshaya Pirogovskaya Ulitsa, bldg. 1


1 5 m i n u t e s f r o m M e t r o s S p o r t i v n a y a , Fr u n z e n s k a y a
Menu in Russian and English
V ISA , Maestro, Diners Club, MasterCard
+7 (49 5 ) 2 8 7 0 022
w w w. l u c h b a r. r u

71

71

,

,
.


,
- . ,
Bar manager
Pavel Kuzovkov
Length of bar
( ) (in meters)
30 30
Length of bar
( ) (in people)
26 26

Cuisine
signature
European and
Asian

Opening hours
- Mon-Sun
12:00-6:00 12:00-6:00
Music
, DJs background, Djs
Clientele
successful people
over 40
40
Dress code
smart casual smart casual
Entry
free
Whiskey-cola
index
340 . 340 rubles.

-


.
,
,
,

,
.

,

.
: ,
,
,
.
.
,
,
Barnes &
Noble.

- .
, ,
. 11
, 11 , 17 ,
, .
, ,

.
,
. ,

, Forrest Gump
, ,
,
.

72


Oldboy,
- .

, , ,


.
,
: -,
, .

Bar Luch is a sign of the times, indulging the notions of


respectability and contemporary art that have matured into
the culture of the modern bourgeoisie. Luch, with its

name that means a ray of light, was sited


in an old lightbulb factory, turning the
former factory into a loft gallery and a
restaurant-bar at the same time. Yes, Moscow has reached a new stage in its architectural and spatial
metamorphosis: developing post-industrial spaces and fitting
them to the needs of the citys modern inhabitants.
Naked white brickwork, 10-meter ceilings and walls with
huge workshop windows... sofas and chairs sheathed in
distressed thick brown leather, as well as ultra-tall bookshelves
with an exhibition of assorted bottles instead of heavy tomes
and desk lamps, bring to mind a cavernous library hall or an
English private club. The numerous items of con-

temporary art - paintings, weird sculptures


and installations were created especially
for this place by the best forces of Russian
contemporary art: Vinogradov and Dubosarsky, Gu-

tov and Ostretsov, Zvyozdochyotov


and the Blue Noses, all brought in
by the already well-known Yevgeny
Mitta, one of the founders and
ideologists of the place.

Propping up the bar


has a special place at
Luch. The first evidence is the bar
itself, looking more like the cash desk
of a giant book supermarket like the
American Barnes & Noble, except
that the endless countertops are
lined with bar stools with noble darkgray backs for the convenience of
customers. The second confirmation
is the menu, where food dishes take
up two pages, and alcoholic drinks
take up eight. The list has 11 types of
tequila, 11 types of port, 17 types of
brandy, and all the major whiskies of
the old and new worlds, as well as
Japan. Signature cocktails, for which
many gourmets drop in regularly,
are the responsibility of Pavel Kuzovkov, a bartender with an excellent
professional reputation. Among his
passions is the new London trend
of using herbs and greens in cocktail
recipes. From this theme it is worth
trying, for example, the Forrest
Gump: a rich, thick, green vodkabased drink with crushed sorrel,
raspberries, honey and cane sugar,
where the sorrel softens and rounds
the sharp taste of alcohol. The

most popular among the


public is the long drink
Oldboy, named after the famous
art-house film. It is a spiced
mix of vodka, grapefruit
juice, cinnamon, strawberry liqueur and berries,
topped with several hot
Thai peppers.
Herbal teas are drunk at Luch as
well as cocktails. The main ingredient is rosebay willowherb and then
lemonbalm, linden or thyme are
added to it.

73

LUCH
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Pasteque

40

10

10

1,5


200

74

Necessary
ingredients
Vodka
40 ml
Watermelon syrup
10 ml
Sugar syrup
10 ml
Lime
1 half
Watermelon
1 slice and 1.5
tablespoons
of flesh
Ice cubes
200 g
Necessary
utensils
Cocktail glass
Shaker
Muddler
Citrus press
Cocktail strainer
Tea strainer


: ,



Be Your Own Bartender


Put the watermelon flesh in the shaker and crush with
the muddler
Squeeze in half a lime
Pour in the watermelon syrup, sugar syrup and vodka
Fill the shaker with ice cubes and shake
Pour through both strainers into a chilled cocktail glass
Garnish with a slice of watermelon

1 9 0 5 , 2


V ISA , American E xpress
+7 (49 5 ) 6 5 1 8 1 0 0
w w w. m a n o n c l u b . r u

Ulitsa 1905 Goda 2


Near Metro V ystavochnaya
Menu in Russian and English
V ISA , American E xpress
+7 (49 5 ) 6 5 1 8 1 0 0
w w w. m a n o n c l u b . r u

75

,
.
,
Le Duc.

Bar manager
Dmitry
Polekhin
Length of bar
( ) (in meters)
12 12
Length of bar
( ) (in people)
33 18

,
,


12:00

lounge,
deep house,
progressive,
DJs

-
smart casual

Cuisine
European,
Italian with
elements
of Japanese
Opening hours
Mon-Sun from
12.00 to last guests
Music
lounge,
deep house,
progressive,
resident and
guest DJs
Clientele
affluent party
people
Dress code
smart casual

Entrance
free
Whiskey-cola
- index
500 . 500 rubles

76

,

.
,
,
70. ,

. , ,

.
,
,
.


.
.

,
. ,
-, , go-go girls
.
, -
.
, ,
, ,
, .


.
smoothies, .


. , ,
,

- , - -

.
,
.
,
, ,
.

A swanky and trendy bar in a popular


restaurant, founded by the famous Moscow restaurateur
Andrei Dellos. Manon appeared at an already familiar location,
where one of Delloss first restaurants, the French Le Duc, was
once located. Manon inherited its brutal brick

best forces of the Dellos empire were brought


in in the person of
Dmitry Polekhin, who had
already proven himself in the central
restaurant Turandot. Dancing, DJs,
hookahs, go-go girls and ordering
intoxicating goodies directly from
the bartender are all in the order of
the day. So, in the daytime Manon
is a club restaurant, and in the
evening it operates as a full bar
with excellent French cuisine from
a famous Michelin-starred and
recommended chef.
Manon is a place where people
go to show off themselves and their
companions, to warm up before
a club night and to gossip about
friends. The turbulent and

active socializing of the


high life is helped along
by colorful cocktails with
an abundance of fruits
and berries. Very popular are
the smoothies, served in extravagant containers that look like chemical flasks. Dmitry Polekhin

walls, gothic decorated arches and heavy


ceiling beams from a gloomy knights
castle. The very ceiling is draped in ornate carving, antique

loves experimenting
with familiar ingredients
and vessels of various
shapes. So, the Rejuvenating

mirrors hang in the gaps between the windows, and stained


glass lamps from the 70s hang over the bar. Sofas covered
with noble velvet inhabit the rooms corners. The actual bars
stainless steel covering was removed, and replaced with an
altogether warmer and softer cladding of leather and wood.
Now the medieval citadel is starting to look like a rich hereditary
estate that has lived through more than one generation of owners and over the centuries has collected eclectic tastes together
and brought them into the present day.
Typically, bars in restaurants play the role of a waiting
room, where guests wait for their tables, and the bar itself is
part of the overall process of feeding and drinking. In the

Apple cocktail is served in a glass


resembling a light bulb, and the
Traffic Lights as three lethal shots of
different colors, made out of vodka
with cranberry juice, rum with passion fruit, and tequila with peppermint
liqueur. Although the Rukkolino is
served in a simple champagne glass,
its taste is anything but simple:
trendy rocket leaves are combined
with the no-less-trendy lime sorbet
and grappa. The creative

case of Manon, goings-on at the bar


have been entirely separated from those
of the restaurant. The bar has its own spacious area

impulse of Manons bar


manager is truly an ingenious weapon that can be

with tables by the windows and a long row of comfortable


seats along the countertop. To mix cocktails, the

used to make an impression: pretty,


tasty and fast.

77

MANON
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Rejuvenating Apple

50

10



170

Necessary
ingredients
Calvados
50 ml
Apple syrup
10 ml
Lemon
1 quarter
Green apple
1 half and
1 wedge
Chipped ice
170 g

Necessary
utensils
Rocks glass
Blender
Citrus
press
Straws

78

Be Your Own Bartender


Put the peeled and chopped half green apple in the
blender
Squeeze in the quarter lemon
Pour in the apple syrup and Calvados
Add a little ice to the blender and whizz
Pour into the chilled rocks glass
Sprinkle on a little crushed ice and garnish with the slice
of apple

, 1 9
12

V ISA , MasterCard, Maestro
+7 (49 5 ) 69 1 74 49
w w w. c l u b m a y a k . r u

19 Ulitsa Bolshaya Nikitskaya


12 minutes from Metro A rbatskaya
Menu in Russian and English
V ISA , MasterCard, Maestro
+7 (49 5 ) 69 1 74 49
w w w. c l u b m a y a k . r u

79

79




( )

Bar manager
Dmitry
Sokolov
Length of bar
( ) (in meters)
7 7
Length of bar
( ) (in people)
10 10
Cuisine
, French,
Italian
Opening hours
- Mon-Sun
12:00-6:00 12:00-6:00
Music
bouncy

,
,

Clientele
artistic elite,
celebrities,
humanities
students

Dress code
casual
Entry
free
Whiskey-cola
index
240 . 240 rubles.

, , ,

,
. ,
, .
12 ,
, ,
,
,
.
(
, ,
, , )
.



. !
, ,
,
?
.

,
, ,

.


? .


, ,
.


,

. ,
, ,
.

,

,
. ,
,
. ,
, (40 ,

80

30 ),
, .
,
(40 , , ,
), , ,
.
. ,
,
.
food and drink quality alcohol for
unbelievably modest money? Only at
cafe Mayak. The sum of all of these
valuable parts attracts a very pleasant
and open clientele, every evening,
year after year, to talk and listen, eat
and drink.

The drinks department here is directed


by Alexei Perekatov,

This small establishment in the


Mayakovsky theater building used to
be an exclusive club for the theatrical
figures (who created it) and their artist, architect, poet and
musician friends. Later Mayak opened its doors to all, but the
atmosphere of intellectually unbridled fun remained. Here it

is always noisy, smoky, boozy and playful.


The tiny hall with 12 tables is always full of people discussing
new books, theatrical premiers, cinematic achievements and
artistic breakthroughs, washing down their conversations about
art with copious amounts of alcohol. These conversations
combine with the sweet French cafe interior, with its old
sideboards with dishes, wine and oil bottles, pastel walls, striped
tablecloths and orange lampshades to produce an exquisitely
cozy, warm and homely atmosphere.
Even people far removed from culture wander in here
often and happily remain. Well, of course they do! Where

else can you see the actor Michael


Yefremov, and hear him read his poems,
or hear artist Pavel Kaplevich reading the
first book by the son of writer Lyudmila
Petrushevskaya? Only at cafe Mayak. Where
else can you hear so many melodic and urbane words in quick
succession Biennale, Mariinsky Theater, postmodernism,
Venice Golden Lion... Only at cafe Mayak. Where else in the very
heart of Moscow can you dine on delicious French or Italian

whose mentor Marat Saddarov


preaches the need for a sincere
love for your work. Alexei admits
that he is indeed happy to return to
the bar at Mayak again and again.

Perekatovs love for


his work, the public and
the whole places energy can be felt in every
cocktail that he mixes.
Like everyone and
everything at Mayak,
they are very intelligent
and creative. For example,
the cocktail Alexandra with lychee
liqueur, Galliano liqueur (40 degrees,
30 types of herb), red vermouth and
orange is a creation worthy of attention. Or take the Citrus Bourbon,
in which Alexei combines Drambuie
(40 degrees, cloves, mountain
herbs, nutmeg) with bourbon,
orange and lemon simple but
diverting. Also interesting from an
artistic point of view is the Chocolate
Honey, a mix of black Sambuca,
Drambuie, cocoa liqueur and dark
chocolate, which is especially to the
taste of young actresses!

81

M A Y AK
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Chocolate Honey

82

20

25

50


200

Necessary
ingredients
Sambuca
black
20 ml
Drambuie
25 ml
Cocoa liqueur
brown
50 ml
Dark
chocolate
1 wedge
Ice cubes
200 g

Necessary
utensils
Cocktail glass
Shaker
Strainer

The Moscow Times Bar Guide

:
: ,




Be Your Own Bartender


Pour the cocoa liqueur brown, Drambuie and black sambuca into a cocktail shaker
Fill the shaker with ice cubes and shake
Pour through a strainer into a chilled cocktail glass
Decorate with grated chocolate

, 6 , . 3
10

V ISA , MasterCard
+7 (49 5 ) 9 2 1 0 7 5 0
w w w. s e c r e t b a r. r u

6 St o l e s h n i ko v P e r e u l o k , b l d g . 3
1 0 m i n u t e s f r o m M e t r o O k h ot n y R y a d
M e n u i n Ru s s i a n
V ISA , MasterCard
+7 (49 5 ) 9 2 1 0 7 5 0
w w w. s e c r e t b a r. r u

83

83




. ,

Bar manager
Seiran Gevorkyan
Length of bar
( ) (in meters)
6 6
Length of bar
( ) (in people)
9 9
Cuisine
, European,
Italian
Opening hours
- Mon-Sun
18.00-6.00 18.00-6.00


-,
.
:
DJ

Music
pop and rock
classics,
oldschool. Fri-Sat
dances and DJ
mixes

,
-,
,

Clientele
party people,
executives,
businessmen,
fashionable youth

Dress code
smart casual smart casual
Entrance
key
Whiskey-cola
index
200 . 200 rubles

84

.

, .
: -
.
. :
.
, -


: - ,

. ,


GQ 2006
.
: ,
(
) .
, , , .
,
. ,
120 ,
.
. ,
. ,
270 .,
300 . . ,
, , .
- , 30 .
40-50
. , ,


.
Pushkin Tini,

( , , ,
).


Silent Martini .

Already attractive by reason of its


name, Secret Bar cherishes its reputation
as an establishment for those in the
know. To find the small bar, you have to stray into the
backyards behind Stoleshnikov Pereulok. But it is not enough
to just find it: The door to Secret bar is under lock, and
keys are distributed only to the chosen. It is not too hard to
become one of them: you just have to know someone out
of the owners or employees. The second option is to fill out
a questionnaire on the bars web site. Its like getting a new
job: Without a good reference from a member of the club you
wont make it in.
As a result, a diverse audience frequents
this bar with its homely atmosphere: from
the executives of large companies, businesspeople and
models, to bartenders from neighboring establishments.
The former come to talk, the second to try signature

cocktails from GQs 2006 Best Bartender


Seiran Gevorkyan. But the same is required of
everyone: Both clients and guests who come with them must
look top class, so no carefree hoodies or baggy jeans,
and behave decently. The surroundings correspond to this
civilized image, with sofas, dim lights, and a plasma screen to
watch sport. On Fridays and Saturdays, the music becomes
louder, and a disco ball hanging from the ceiling starts to spin.
However, even when there is dancing, hardly more than 120
people fit in the Secret bar, which only strengthens the close
and homely atmosphere.

The bars main attraction is its


cocktails, and the prices are much more democratic

than you would expect. Thus, the


perennial sales leader Mojito will
cost you only 270 rubles, and it
is rare to find a cocktail for more
than 300 rubles on the list. The
cocktail menu has large measures
for guests too lazy to run to the bar
twice, for example Kamikaze Party.
In tribute to fans of drinking quickly
there is a list of special
shots, with more than 30 types
of various mixtures. The shots
small volume 40 to 50 ml
contains truly amazing flavor mixes.
Finally, the backbone of

the menu is made up of


signature cocktails from
Seiran Gevorkyan. Here
there are variations on the theme of
Pushkin: the Pushkin Tini contains
the beloved Russian poets
favorite rhubarb and strawberries
plus sugar syrup, lemon juice
and, of course, vodka. An

interesting option for


those seeking a balance
between alcohol and
healthy living is the
Silent Martini with
rocket and ginger.

85

SECCRET BAR
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Lilac mist
L

40

20


200

86

Necessary
ingredients
Vodka
40 ml
Syrup
20 ml
Lime
2 wedges
Blueberries
6 teaspoons
Fresh ginger
1 small
piece
Ice cubes
200 g
Necessary
utensils
Cocktail glass
Shaker
Muddler
Cocktail strainer
Tea strainer

:
: ,




Be Your Own Bartender


Put the ginger, blueberries and lime into the shaker
Crush with the muddler
Pour in the sugar syrup and vodka
Fill the shaker with ice cubes and shake
Pour through both strainers into a chilled cocktail glass

3 - , 24

,
V ISA , MasterCard
+7 (49 5 ) 3 6 3 2 8 1 1
w w w. t m c a f e . r u

24 3 - y a U l i t s a Ya m s ko g o P o l y a
Near Metro Belorusskaya
Menu in Russian, English under development
V ISA , MasterCard
+7 (49 5 ) 3 6 3 2 8 1 1
w w w. t m c a f e . r u

87

87

Bar manager
Ekaterina
Rudkova
Length of bar
( ) (in meters)
13 13
Length of bar
( ) (in people)
20 20
Cuisine
a bit of everything

-:
11:00 -12:00;
-:
11:00-6:00;
-: 11:00-7:00;
: 11:00-6:00

Opening hours
Mon-Tues
11:00-24:00;
Wed-Thur
11:00-6:00;
Fri-Sat: 11:00-7:00;
Sun: 11:00-6:00

Music
old school old school

,


,
Comedy Club

Clientele
promising young
people, middle
and executive
managers,
Comedy Club
residents

- Dress code
dress tastefully


Entry
strict
face-control face-control
Whiskey-cola
index
400 . 400 rubles

88



,
, , , .

Comedy Club, -
stand-up.
,
( DJ- 200
)
,
.


.
.

,
,

,
70-,

.


,
,

.


,

(,
,
). ,

.

, ,

,
, , .
, ,
, .

( ),
.

15-kopeck coins carefully laid out on


a saucer.


-
- , .

The only thing nostalgia does not penetrate is the bar card, which is

:

.
, : -
?, , -
.

managed by bar manager Ekaterina


Rudkova everything here

is modern and bang on


current trends, although
there is a cocktail called First Jeans,
a name that sends the audience
back to the U.S.S.R. People
drink a lot at TM, because

its a place where its


easy to feel young and
punchdrunk. Girls often
choose the Pineapple Express of
fresh pineapple, Martini Bianco and
gin, with added almond syrup or a
shot of Yum-Yum, which

is vanilla syrup, apple


liqueur, vanilla vodka
and lime juice. For a refresh-

Only slang comes to mind to describe


the atmosphere of TM Cafe super, cool,
knockout, awesome. The place with a name that
stands for Technology of Youth belongs to Tash,
the host of Comedy Club, a popular television
stand-up show. Being a professional entertainer, Tash condones an atmosphere of
unrestrained joy in his bar (which is also a club with a
dancefloor for 200 guests), the kind you can only feel in your
youthful years.
Tash took the name of his bar from the hyper-popular youth
magazine about technology from the Komsomol years. The
interior continues that spirit of nostalgia for Soviet youth.

TM cafe is a dream come true, sort of a


comfortable hostel where space is tightly
bounded by furniture of different scales
and origins, from the heavy chairs of the Stalinist skyscraper
hotel Ukraina to the soft low sofas of the 70s, and the walls
are hung with scraps from non-existent comic books. Eclecticism reigns in the corners, where popular retro
vinyl is scattered along with signs of the time
such as a Rubiks cube, table football and slot machines with

ing boost, try the half-liter Pyangel


with ginger root, fresh raspberry,
rose syrup, vodka and cranberry
juice. It is normally served in a large
Gibraltar wine glass, but some
regulars prefer to drink it strained
and in shots. For those

guests who know all


about cocktails, and
for bartenders prone to creative
breakthroughs, there is the

option to add a favorite


ingredient to an established recipe, to mix
something different and
special.
The menu at TM is completely
soaked in the spirit of the place,
bringing together hits from various
times and from countries from
Mexico to Armenia. The names are
correspondingly banterous: Fried
eggs are called Who are you staring at?, Olivier salad is called Back
to the Future, and mini-eclairs The
diet starts tomorrow.

89

( )
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


First Jeans
:

50

15

15

6

250

90

Necessary
ingredients
Vodka
50 ml
Blackberry
liqueur
15 ml
Sugar syrup
15 ml
Lime
1 quarter
Blueberries
6 berries
Blackberries
6 berries
Chipped ice
250 g
Necessary
utensils
Highball glass
Muddler
Cocktail spoon
Cocktail stick

3
3



: ,



Be Your Own Bartender


Put three blackberries and three blueberries in the highball
glass
Add the quarter lime
Crush with the muddler
Fill the highball glass to the top with crushed ice
Pour the vodka, blackberry liqueur and sugar syrup into
the highball glass
Stir with the cocktail spoon
Sprinkle on a little crushed ice
Garnish with the remaining blackberries and blueberries

, 7
,

V ISA , Diners Club, MasterCard, American E xpress
+7 (49 5 ) 9 1 1 7 9 8 9
w w w. c h a i k a - c a f e . r u

7 Marksistskaya ulitsa
N e a r M e t r o Ta g a n s k a y a , P r o l e t a r s k a y a
Menu in Russian and English
V ISA , Diners Club, MasterCard, American E xpress
+7 (49 5 ) 9 1 1 7 9 8 9
w w w. c h a i k a - c a f e . r u

91

91


-
- . ,

, . ,

Bar manager
Alexander Khan
Length of bar
( ) (in meters)
6 6
Length of bar
( ) (in people)
9 9

Cuisine
modern signature
European and
Russian

Opening hours
- Mon-Sun
10.00-00.00 10.00-00.00
Music
background

Clientele
people with
taste and good
salaries

Dress code
smart casual smart casual
Entry
free
Whiskey-cola
index
430 . 430 rubles.

,

,
.
,
.


.


,
. ,
, .
,
, -
.
:

.



,
.
4
,
.



,
, ,
.
,
-
.


:

,
70-, ,
Bloody Mary
,
& , & .

92


.

. ,

.

Cocktail restaurant Chaika is the latest experiment from


Russian cocktail sciences flagship gourmet duo Alexander
Khan and chef Dmitry Shurshakov. What was invented and
successfully implemented by this pair at the restaurant Buffet has reached a whole new level at Chaika. The irony,

four tasting sets called


the Seasons, echoing the
whims of nature in small portions
of cocktails from the main menu.

Each month is present


and correct on a caviar
dish set on chipped ice:
March smells of violets and cucumber, November is wreathed in prunes
and apples, July rejoices in blackberries and passion fruit, February nips
with pepper and strawberries.
Khan plays with the popular
Mojito, deconstructing it into its
separate components: The Nanomojito is four shots with molecular
mint foam and various nano-snacks.

This committed cocktail


mixer masterly dissects
the cultural codes of
our time, his cocktails
meshing the strings of
everyday associations

There is comfortable, light-toned furniture; quirky lighting and


the walls hold scaffold units with prints of antique roots.
The signature menu with elements of molecular gastronomy plays around with familiar tastes: from the Borshch
with fritters to Scallops with kelp puree and truffles.

Jimmy Jimmy from the disco era,


BrichMula a romantic song from the
70s, Ryazanov the golden age of
Soviet cinema, while Nasha Masha
is a russified Bloody Mary. Current
trends and concerns are reflected
in the new sections, atypical for a
bar list, like Diet and At the Wheel,
Lemonades and Detox.
Bartenders at Chaika work in
the front-of-house, as it were: They
prepare cocktails right in front of
guests tables. Among the favorites
are the non-alcoholic Watermelon
Ale, and the Mandarin tea with currants for in bad weather. For those
who have escaped their steering
wheel there is the Black Sabbath
in a teapot, based around Johnny
Walker Black with passionfruit and
blackberry. On their way

The bar list, compiled by Alexander Khan,


is not bloated with untold riches in the manner of all the cocktails of the world, but
instead is a pleasant and happy balance of
proportion and meaning. The first powerful chord is

out, guests are treated


to a special liquid molecular substance, a mix
of apple and mint with a
lovely refreshing effect.

playful jibes and bold rethinking of familiar


forms and flavors comes together in a
brilliant jam session, turning a banal meal
into a significant event.
Chaika, whose name means seagull, plays on Muscovites nostalgia for the layers of history of past eras. Chaika is
both a nod to the genteel stories of Chekhov, and to the government car, the ideal of the Soviet establishment. The in-

terior is in spectacular condition with large,


floor-length windows and lots of light and
space, causing reflections, shadows and a
play between thin lines and strict shapes.

93

CHAIKA
i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Autumn set

20
20
20

20

10

30

4 . .

1/6

4

10


1

150

600

Necessary
ingredients
Vodka 20 ml
Whiskey 20 ml
Brandy 20 ml
Amaretto liqueur
5 ml
Sugar syrup
20 ml
Apple syrup
10 ml
Grapefruit juice
30 ml
Peach puree
4 teaspoons
Green apple
1/6 of apple and
a small ring
Lemon
2 small wedges

Necessary
utensils
Set tray
Sundae dish
Mixing glass
Muddler
Citrus press
Cocktail spoon
Cocktail strainer

94

Grapefuit
1 small ring
Orange
1 small ring
Rosemary
4 sprigs
Mint
10 leaves
Vanilla
1 pod
Chipped ice
150 g
Ice cubes
600 g

Be Your Own Bartender






3
















10










: , ,






1st dish
Fill the set tray to the top with
crushed ice
Put the chopped green apple
and 3 sprigs of rosemary in
the mixing glass
Grind with the muddler
Pour in the apple syrup and
vodka
Squeeze in the lemon wedge
Fill the glass with ice cubes
and stir with the cocktail
spoon
Pour through a strainer into
the sundae dish
Put the sundae dish on the
set tray and garnish with the
ring of apple and remaining
sprig of rosemary
2nd dish
Put the vanilla pod in the
brandy bottle and leave for a
week
Put the peach puree and 10
mint leaves in the mixing glass
Pour in the sugar syrup and
vanilla brandy
Squeeze in the lemon wedge
Fill the glass with ice cubes
and stir with the cocktail
spoon
Pour through a strainer into
the sundae dish
Put the sundae dish on the
set tray and garnish with the
orange ring
3rd dish
Pour the grapefruit juice,
sugar syrup, amaretto
liqueur and whiskey into the
mixing glass
Fill the glass with ice cubes
and stir with the cocktail
spoon
Pour through a strainer into
the sundae dish
Put the sundae dish on the
set tray and garnish with the
circle of grapefruit

, 7/ 5 , . 2
: ,

V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 6 2 9 0 8 1 1
w w w. a l l t i m e b a r. r u

7/ 5 , b l d . 2 , B o l s h a y a D m i t r o v k a U l i t s a
N e a r M e t r o Te a t r a l n a y a , O k h ot n y R y a d
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 6 2 9 0 8 1 1
w w w. a l l t i m e b a r. r u

The Moscow Times Bar Guide

95

All-Time Bar
,

, Tema Bar Help,
Dream Bar.


.
Bar manager
Dmitry
Sokolov
Length of bar
( ) (in meters)
10 10
Length of bar
( ) (in people)
15 15
Cuisine
, European,
Russian
Opening hours
round the clock

DJ Mixa

,
,

Music
eclectic.
Fri-Sat dancing
with DJ Mixa

Clientele
office workers,
middle managers,
businesspeople

Dress code
casual
Entry
free
Whiskey-cola
index
240 . 240 rubles.




, ,
-
90-

,
.
, .

,
,

.
All-Time Bar
, .
,
-
.

, ,
, ,
Manhattan Daiquiri
. Intrigue
,
In her eyes -- ,
- Experiment #1
, .
Way of Life #2

Dream B52 .



. ,
,
power-,
. ,

, .

96


, , .
,
. - (
).
(,
),
- .

, .
All-Time Bar.

refers to not only the


bars opening hours,
but also to the content
of the bar menu, where
classic recipes, such as Margarita,
Manhattan or Daiquiri rub shoulders
with Sokolovs own mixes. Among
the latter is the Intrigue on a base
of cognac with a drop of aged
balsamic vinegar, In her eyes, which
is a rum base with a complex aftertaste made up of pear, tangerine,
pineapple and cranberry, and the
fresh, herby and tart Experiment #1
of vodka with lemon grass, basil
and elder. Sweet mixes are represented by the viscous Way of Life
#2 of vanilla sambuca with pieces
of mascarpone and the thick Dream
B52 with vanilla ice cream. Many

of the original cocktails


featured on the menu
are highlighted orange,
which on Sokolovs
menu denotes a special
category of power-mix
cocktails for recharging.
If you want to find in All-Time Bar the stamp of the famous
Moscow bartender Dmitry Sokolov, compare it not with
Sokolovs earlier experiments like Tema Bar or Help, but with
the later Dream Bar. After developing a fair amount of lively
youth projects, Sokolov put his efforts into a new direction:
an informal bar for wealthy and accomplished people. The
timeless interior, with yellowed Soviet newspapers
deftly pasted on brick walls, stucco ceilings, red-white sofas
and subtle allusions to the decadent 90s with their abundance
of mirrors and baroque chandeliers, is not conducive

so much to dancing on the bar, as to


peaceful consumption of cocktails in close
company. The atmosphere is more meditative than gleeful,
with unobtrusive music and dimmed lighting that is carefully
maintained even in the daytime, so as not to disturb those who
have come here for a business breakfast at a table, a romantic
dinner on the balcony, or to make alcoholic libations at the bar.
But All-Time Bars main role is as a

pre-party venue, the start of a night out


clubbing. Even having missed a few drinks in the early
evening, it is unlikely anyone would want to linger here until
the morning. The name itself, All-Time Bar,

These orange cocktails are an


integral part of a classic pre-party,
aiming to invigorate guests after
work, before they head out for an
eventful night.
Bar snacks have been reclassified here into food in its own right,
with soups, hot dishes and desserts.
Start the day with syrniki, semolina,
or an omelet. Fill up during the day
with a business lunch, perhaps one
of the set lunch menus with alcohol.
Later on you could try one of the
special house burgers, for example
lamb steak with Asian spices,
veal cutlet with poached egg, or
the eternally relevant New York
steak. It is worth dropping

in at any time, not just


to drink, but also for a
satisfying munch. After all, it
is the All-Time Bar!

97

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u



The captains soul flies to heaven
:


40

15

15


7

200

98

Necessary
ingredients
Golden rum
40 ml
Mangalore liqueur
15 ml
Honey syrup
15 ml
Lime
1 quarter
Red basil
7 leaves
Ice cubes
200 g
Physalis
1 berry
Apple
2 small wedges

Necessary
utensils
Cocktail glass
Shaker
Citrus press
Muddler
Cocktail strainer
Tea strainer



: ,




Be Your Own Bartender


Put the basil leaves in the shaker
Squeeze in the lime quarter and mash with the muddler
Pour the honey syrup, Mangalore liqueur and golden rum
into the shaker
Fill the shaker with ice cubes and shake
Pour through a cocktail strainer and tea strainer into a
chilled cocktail glass
Garnish with physalis and apple slices

, 52, .6
S w i s s ot e l , 3 4


V ISA , MasterCard, Diners Club, Maestro, Union
+7 (49 5 ) 22 1 5 3 5 7, 7 8 7 9 8 0 0
w w w. s w i s s ot e l . co m /r u/m o s co w

52 Kosmodamianskaya naberezhnaya, bldg. 6


S w i s s ot e l K r a s n i y e H o l m y, 3 4 t h f l o o r
N e a r M e t r o Pa v e l e t s k a y a
Menu in Russian and English
V ISA , MasterCard, Diners Club, Maestro, Union
+7 (49 5 ) 22 1 5 3 5 7, 7 8 7 9 8 0 0
w w w. s w i s s ot e l . co m /r u/m o s co w

99

99

City Space ,

. ,
,

.

Bar manager
Bek Narzi
Length of bar
( ) (in meters)
9 9
Length of bar
( ) (in people)
12 12
Cuisine
, European,
Japanese
Opening hours
Mon-Sun
17.003.00 17.003.00
Music
background

,
,

-
smart casual,


Clientele
foreigners,
businessmen,
couples

Dress code
smart casual,
no sports clothes
or trainers

Entrance
free
Whiskey-cola
- index
690 . 690 rubles

34 Swissotel
, City Space
140 .

360 .
,
. ,
.
,
.

,
, ,
.
,
,
,
. ,
, ,
,

. , ,
, .


.
City Space ,


,
.
,
,

.

.


Moscow Spring Punch
, ,
.
Bloody Mary, Nano

100

Mary ,
.
, ,
, .

, , City

Space World's Top 10 Bars


Bartenders' Guide 2008.
City Space is also unique for the
fact that the bar manager

and the brains behind


the outfit is a famous
mixologist, adherent of
molecular gastronomy
Bek Narzi. Under his belt

City Space is a bar certainly worth visiting, even if only once in a lifetime, and not only
for guests visiting the capital, but also for longtime Muscovites,
because this bar offers an absolutely unique
view of the city. Located on the 34th floor of the Swissotel Krasniye Kholmy hotel, City Space literally soars above
the earth at a height of 140 meters, right above the Garden Ring.
Inside the bar is like a classic flying saucer with a round view
of 360 degrees. The interior is simple and unremarkable, but
in this case that is not important. What is important, however,
is what can be seen through the huge windows all around.
The bar opens at 5 p.m., so Moscow can always
be seen in its most attractive light. This could
mean in a literal sense at sunset, or the flickering

fireworks of the city at night: colored lights


from buildings, cars, signs and street lights.
The main thing before you visit is to book a table, and
definitely a table right by the windows in the front row. If you sit
in the second or third rows back, you can write your evening off
as a failure. Maybe this is why the actual bar, also overlooking
the city, is home on hot evenings to crowds of about 20
people, although the normal layout would suggest a maximum
of 12. Many people, especially foreigners, are not afraid to just
stand at the bar in a tightly-packed group. The boisterous
crowd always includes a few romantically-minded couples:
Every night the bar sees two or three men propose by slipping
the engagement ring into a cocktail...

he has professional training as a


barman and sommelier in the United
Kingdom, a career in Londons
most notable bars and restaurants,
international awards and experience
of working with international
celebrities. To miss out on trying
his signature cocktails is to deprive
yourself of the right to be thought of
as a connoisseur of bar culture.
The bars breathtaking view
of Moscow goes best with the
Mojito Royale with champagne
and the Moscow Spring Punch,
which is raspberry vodka, lime and
homemade ginger ale in a sling glass.
The good old Bloody Mary has
undergone molecular transformation,
becoming Nano Mary with a spicy
tomato blend, topped with a rich
molecular foam of horseradish and
honey. The high price for signature
cocktails does not bother the
guests, but rather emphasizes their
sense of style and status.
If all the above still doesnt
sound convincing, it is worth
mentioning that, City Space

was added to the


Worlds Top 10 Bars
by Bartenders Guide
2008.

101

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Master and Margarita

50

60

25

1

200

102

Necessary
ingredients
Vodka
50 ml
Sparkling wine,
dry
60 ml
Violet
syrup
25 ml
Cucumber
3 circular slices
Orchid
1 flower
Ice cubes
200 g
Necessary
utensils
Cocktail glass
Shot glass
Mixing glass
Strainer
Cocktail
spoon
Cocktail stick

:
2






,

,

Be Your Own Bartender


Put two cucumber rings in the mixing glass
Pour in the violet syrup and vodka
Fill the mixing glass with ice cubes and stir with
a cocktail spoon
Pour through a strainer into the shot glass and the
cocktail glass in equal amount
Using the cocktail spoon, put a layer of sparkling wine
into the cocktail glass
Garnish the cocktail glass with a flower, and the shot
glass with a cucumber ring on a cocktail stick

, 1 7, . 1
1 5 -2 0 ,

V ISA , MasterCard, Diners Club
+7 (49 5 ) 6 24 0 7 1 8
w w w. b a r c u b a l i b r e . r u

17 Ulitsa Pokrovka, bldg. 1


1 5 t o 2 0 m i n u t e s f r o m M e t r o C h i s t i y e P r u d y, Tu r g e n e v s k a y a
Menu in Russian and English
V ISA , MasterCard, Diners Club
+7 (49 5 ) 6 24 0 7 1 8
w w w. b a r c u b a l i b r e . r u

103

The Moscow Times Bar Guide

103

Cuba Libre .


,

.

Bar manager
Anton Pokozy


: ,
, -,
.
, ,
. ,
, ,

Length of bar
( ) (in meters)
7.5 7.5

Length of bar
( ) (in people)
12 12

Cuba Libre , -

80- 90-.
, 21 .
,

Cuisine
, European,
Cuban
Opening hours
round the clock

-,
.
:
Dj

, -,

Music
pop classics,
old-school,
Thurs-Sat dancing
and Dj mixes
Clientele
young party
people, artsy
people, middle
managers

- Dress code
casual
Entrance
free
Whiskey-cola
- index
150 . 150 rubles

Special offer
a Cuba Libre
cocktail costs
just 1 ruble on
presentation of the
coupon from the
bars web site


.

,
.
Cuba Libre 10 150
300 .
,
Cuba Libre Meters 2500 .

.
,
10 1000 .

.

,

, tini,

,
,

.


Red Dress,


104

. , ,
, .
, Experiment
1 , ,
, . ,
,

( 99 .) -
( 140 .) -

but for the real maniacs there is the


Cuba Libre Meter: served in a threeliter bucket for 2,500 rubles. It might
be a good idea to make sure you
have the next day free. Any guest
can wake up the sleeping carnage
monster by ordering 10 shots for
only 1,000 rubles.

The bars cocktail


menu numbers over a
hundred, representing the full spectrum of
drinks beloved in Moscow, from genre classics to clever
concoctions, from variations on
the -tini theme to recipes from the
capitals famous contemporary
bartender Seiran Gevorkyan, from
hits borrowed from the best bars
overseas to shots so strong that
before you drink them it is accepted
practice to say goodbye to your
friends until the next day.
Amidst all this abundance,

Cuba Libre is a bar for unrestrained merriment, an


Island of freedom at Chistiye Prudy
famous for its relaxed and careless atmosphere, with particularly democratic
prices and manners. This cosy little place is a textbook illustration of a classic bar with not too much light, dark
wood furniture, vintage photographs, the shimmer of racks
encased in gold and rows of rainbow-colored bottles. The
bartenders are smily and talkative, the waiters friendly. You get
the feeling that the staff like what they do, and so guests find it
easy to relax and are ready to really have a blast.
People come to Cuba Libre to drink lots of delicious drinks
and dance to good old pop tunes from movies from the 80s
and 90s. The bar tries to admit only customers over 21. Bar
manager Anton Pokozy is a model of athleticism,

looking more like Superman from the


American blockbuster, always radiating a
white-toothed smile and the confidence
of someone who knows his job inside
out. Thanks to his efforts, the bar offers 10 varieties of Cuba
Libre, the cocktail the bar is named after, priced from 150 to
300 rubles. For fans the famous mix is served in a shaker,

customers have a
special soft spot for
Gevorkyans classic
signature cocktail Red
Dress, inspired by
the red dress of the
legendary Marlene
Dietrich. This mix of cranberry,
vodka, raspberries, kumquats and
sugar syrup with ice is recognized
globally as one of the best ideas
in the vodka drink category. Other
favorites are the Mojito, of course,
and Experiment #1, which is the optimum balance of that same vodka,
lemongrass, basil, elderberry syrup
and lemon juice. Perhaps surprisingly for a bar where everything
revolves around the theme of drink,

the food menu is very


decent, along the lines
of a small American
diner, with cheap and
hearty breakfasts from 99
rubles and lunches from 140 rubles.

105

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Cuba Libre


50

150



200

106

Necessary
ingredients
Light rum
50 ml
Cola
150 ml
Lime
1 quarter and
2 circular slices
Ice cubes
200 g
Necessary
utensils
Highball glass
Citrus
press
Cocktail
spoon
Straws

Be Your Own Bartender


Fill the highball glass to the top with ice cubes
Squeeze in the lime quarter
Pour in the rum and cola to the top
Gently stir with the cocktail spoon
Garnish with the slices of lime

- , 2 0 , . 2
2 0

V ISA , MasterCard, American E xpress, Eurocard,
Diners Club, Maestro
+7 (49 5 ) 69 9 3 9 5 2
w w w. n e w d e l i . r u

20 Sadovaya-Karetnaya Ulitsa, bldg. 2


2 0 m i n u t e s w a l k f r o m M e t r o Ts v e t n o i B u l v a r
M e n u i n Ru s s i a n
V ISA , MasterCard, American E xpress, Eurocard,
Diners Club, Maestro
+7 (49 5 ) 69 9 3 9 5 2
w w w. n e w d e l i . r u

107

107

Delicatessen Tapa de Comida


317,
.
(,
, -),
.

, , .
Bar manager
Vyacheslav Lankin
Length of bar
( ) (in meters)
5,3 5.3
Length of bar
( ) (in people)
9 9

,

,
,

Cuisine
signature,
with elements
of Japanese,
European and
American

Opening hours
- Tues-Sun
12.00-0.00 12.00-0.00
Music
- eclectic

,
,

Clientele
students,
expats, artistic
professionals

Dress code
casual
Entry
free
Whiskey-cola
index
250 . 250 rubles

108

,
,
, .
.
, ,


.


,
,
,
, 12 ,
Delicatessen.
:
(, Harrys
Bar), .
, .

. ,
, Gibson ,
(Old
Fashion, Martini Dry, Clover Club, Gimlet) .

,
.
: ,
, , , ,
,
. Delicatessen
, ,
,
(,
).
.
- , ,
, , -,
,
.

.

,
300 .
Delicatessen
,


,
.

Delicatessen was thought up by the owners of Tapa


de Comida and 317 when they decided to open a place for
themselves and their close friends. The result was
a unique experiment for Moscow: The four
co-owners allocated each other roles as bartender, senior
waiter, hostess and chef, literally just moved into the restaurant and got in the groove. They welcome guests,

cook and serve food, and mix cocktails all


themselves. With this they have created a comfortable
environment for their friends, who bring their friends, who in
turn become friends of the owners... It seems that everyone is
familiar with everyone. Here there is a very special atmosphere
which is to be expected at a home from home! And the
scenery fits right in, with a fireplace, piano, English handmade
wallpaper and even a fully functional lithographic press: an
intelligent replica of an old art studio.

The bar is managed by the legendary


Vyacheslav Lankin, one of the first Westernschooled Moscow bartenders, who later turned restaurateur,
and now, 12 years later, is again behind the bar at Delicatessen.
There is no cocktail menu in existance yet: It is replaced by
references to cult bars of the world, such as Harrys Bar, as
well as Lankins invaluable experience and bottomless memory. Orders are made live, after chatting. The bar manager

skips easily from the guests at the


bar to guests at the tables and back
again. Ask Lankin to mix, for example, a Gibson, and you wont regret it. Signature remakes
of classic cocktails (Old
Fashioned, Martini Dry, Clover
Club, Gimlet) are his strong
point. Recently he took up a new
hobby: signature infusions, like
cherry bourbon or gin with raspberries. This combines with his passion
for collecting drinks from around the
world: The bars collection already
includes cruchon, jenever, bourbon,
Malaga, Madeira and a good
selection of sherry, which Lankin
also uses when mixing cocktails.
Not without reason Delicatessen
has a special cabinet with boxes,
where guests who have bought
limited-edition infusions or rare alcohol from the bar can lock up their
swag under key, although, as could
be expected, there are no longer
any free cells. Lankin mixes

inspired lemonade and


sangria. And if guests desire
something vague like a strong,
spicy, creamy, fruity mix, then they
will be presented with a brand new
fantasy mix, which will definitely hit
the spot. So, the whole signature
bar list in the usual sense of the
word would not fit on any amount
of paper. Instead Lankin is working
on a new format: a simultaneous
cocktail directory and working bar
menu, which will include more than
300 recipes. Thanks to Lankins
improvisations, Delicatessen

has already gained a


reputation as the bar
for bartenders: On the
other side of the bar you can regularly see all the lights of Moscow
mixology, from Alexander Khan to
Dmitry Sokolov, which in itself is the
best recommendation for the bar.

109

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Evergreen fizz
:

50

20

130

2

1

200

110

Necessary
ingredients
Gin
50 ml
Melon liqueur
20 ml
Blue Curacao
liqueur
5 ml
Soda water
130 ml
Egg
1 egg white
Lemon
1 quarter and
2 wedges
Icing sugar
1 teaspoon
Ice cubes
200 g
Necessary
utensils
Highball glass
Shaker
Citrus press
Cocktail spoon
Straws

The Moscow Times Bar Guide

: ,

,

Be Your Own Bartender


Pour the egg white, melon liqueur and gin
into the cocktail shaker
Add the Blue Curacao liqueur and icing sugar,
squeeze in the quarter lemon
Fill the shaker with ice cubes and shake carefully
Pour into a chilled highball glass with ice
Top up to the top with soda water
Gently stir with the cocktail spoon
Garnish with two slices of lemon

, 1 2/ 2
,

V ISA , MasterCard, Maestro, Diners Club
+ 7 (49 5 ) 6 2 9 8 0 8 5
w w w. d e n i s s i m a c h e v. r u

1 2/ 2 St o l e s h n i ko v P e r e u l o k
N e a r M e t r o Te a t r a l n a y a , O k h ot n y R y a d
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club
+ 7 (49 5 ) 6 2 9 8 0 8 5
w w w. d e n i s s i m a c h e v. r u

111

111

,
,

. ,
, , .

Bar manager
Lado
Prangishvili
Length of bar
( ) (in meters)
30; 15; 7 30; 15; 7
Length of bar
( ) (in people)
45; 22; 10 45; 22; 10
Cuisine
, Thai,
European
Opening hours
round the clock

.

-

Music
fusion, special
music programs
on weeknights

,
,
,

Clientele
creative class,
senior students,
businessmen,
celebrities

- Dress code
smart casual smart casual
Entry
face control face control
at weekends
Whiskey-cola
- index
270 . 270 rubles

112


,

,
.

,
.
. . Denis
Simachev Shop & Bar. ,
, .
,


,
,
.
. ,
- .
-,
, ,
,

,
.

.
. ,
, ,
.
,
, .

Denis Simachev Shop & Bar


,
,
, ,
.
, , ,
.

, ,
. Denis
Simachev Shop & Bar .
- ,
.

,
. Denis
Simachev Shop & Bar .
, .

ing entirely by the establishments art


director, one of Simachevs buddies.
Playful hentai mosaics, heavy
red curtains, tiled tables with brass
faucets, crystal chandeliers, water
pipes in the private booths No
details are accidental. They are
from different worlds, but come
together organically into a wholly
attractive picture.
The cocktail menu and the team
of bartenders are managed by Lado
Prangishvili, who calls himself the
artistic director. Everything that he
mixes delivers refined pleasure for
the tastebuds and emotions alike.
He was the first in Moscow to start
adding lemon grass, fresh ginger,
cinnamon sticks and other spices
to cocktails. The Whiskey-

Tai at Denis Simachev


Shop & Bar is so good
precisely because
it contains lavender
extract, jalapenos,
cardamom, ginger and
walnuts. The BerryMeUp
combines the kick of bourbon, the
bitter of Angostura, the sweetness of
berries, the spice of cinnamon stick
and the acid of lime leaves. These
It is three and a half years since this institution exploded
onto the stagnant Moscow party scene. Denis Simachev
Shop & Bar, tracing a path from fashionable to stylish, has a
bar on the ground floor and a boutique on the second. After

trying on a couple of dubious pieces from


the new collection, customers descend
and enter a magical world of attractive
people, stylish music and amazing cocktails.
The format was invented by cult Russian designer Denis
Simachev, who has an expert way of making blatant kitsch attractive and desirable. As well as fashionable. And stylish. The
same is in play with Denis Simachev Shop & Bar. It is impossible
to find one word to accurately describe the interior: You get the
impression that Simachev issued a simultaneous

tender to interior designers from England,


Holland and Japan, and then separately invited colorful
artist Andrei Bartenev to top it off, resulting in an incredibly pleasing effect. This eclectic but cohesive whole was brought into be-

very different ingredients


mix into a surprisingly
tasty, cohesive and
piquant whole, one of
many such exclusive
cocktails at Denis
Simachev Shop & Bar.
A French writer and party-goer
once said that love stays alive
for three years. Many Moscow
party people stubbornly prove this
postulate, forgetting about their
once-favorite places and easily
replacing them with new ones.
Denis Simachev Shop & Bar is a
pleasant exception, where those
who started the scene still spend
time at the bar.

113

DENIS SIMACHEE V SHOP& BAR


i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

BerryMeUp
:

50

6

170

3-4

2-3

2

2 .


1

200

250

114

Necessary
ingredients
Bourbon
50 ml
Amaretto liqueur
6 ml
Angostura
bitters
2 ml
Lime
1 quarter
Cherries
170 g
Blueberries
3-4 berries
Red cocktail
cherry
1 berry
Blackberries
2-3 berries
Lime leaves
2
Honey
2 tablespoons
Cinnamon
stick
1
Ice cubes
200 g
Crushed ice
250 g
Necessary
utensils
Sling glass
Frying pan
Shaker
Citrus press
Strainer
Straws



, 1

,


1




,

Be Your Own Bartender


Fill the sling glass to the top with crushed ice
Put the finely chopped pitted cherries into the frying pan
with 1 tablespoon of honey and the cinnamon stick
Heat slowly, bringing to a uniform consistency
Turn off the heat and add the amaretto liqueur
and one lime leaf
Stir the resulting syrup and pour into the shaker
Add the bourbon and Angostura bitters to the shaker
Add in the other tablespoon of honey
Squeeze in the lime
Fill the shaker with ice cubes and shake
Pour through a strainer into the sling glass
Add in a little more crushed ice
Garnish with another lime leaf, blueberries, blackberries
and cocktail cherry

, 1 7/ 1
,

V ISA , MasterCard, Maestro, Diners Club
: +7 (49 5 ) 6 2 1 7 7 6 8
w w w. d r e a m b a r. r u

1 7/ 1 M y a s n i t s k a y a U l i t s a
N e a r M e t r o C h i s t i y e P r u d y, Tu r g e n e v s k a y a
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club.
Te l . : +7 (49 5 ) 6 2 1 7 7 6 8
w w w. d r e a m b a r. r u

The Moscow Times Bar Guide

115

Bar manager
Dmitry
Sokolov
Length of bar
( ) (in meters)
10 13 10 and 13
Length of bar
( ) (in people)
15 19 15 and 19
Cuisine
European
Opening hours
round the clock

.
--
Djs

Music
stylish mix
of genres.
Djs play ThursFri-Sat
Clientele
students,
young
professionals,
managers

- Dress code
casual
Entrance
free
Whiskey-cola
- index
230 . 230 rubles


,
- .
, , ,
Dream Bar
.

, ,
, 50-
pin-up ,

Dream Bar ,

( ).
,
, .
: , ,
, , ,
, , .


.

. , ,

,
,
,
(
!) ,
.
,
Dream Bar
,

. ,
Cosmopolitan (, ,
)

, .
Honeymoon
,
,
.
Dream Bar
,
,

. ,

gogo show. , .

116

One of the projects of Dmitry Sokolov, a veteran of the


Moscow bar industry, staying true to his fool-proof business
plan of opening inexpensive bars in the city center. Everything
at Dream Bar is conducive to enjoyable and creative experiments with alcohol: the interior, people and, most importantly,
the cocktail menu.
The attractive design fusion pink neon
signs, aged leather couches, cozy wooden booths, comic
books and pin-up girls from the 50s on the walls, windows
overlooking Myasnitskaya brings Dream Bar a

ated a unique molecular section


especially for Dream Bar, where the
regular recipes of popular cocktails
take on unexpected forms. For
example, the classic Cosmopolitan (vodka, orange
liqueur, cranberry juice and lime)

daily stream of yuppies who know how


to keep track of their money, as Sokolov himself

The molecular Honeymoon is a


mousse of fresh mascarpone,
whipped with vanilla sambuca and
cocoa liqueur, guaranteed to overturn any preconceptions you may
have of where lies the boundary to
the art of mixing drinks.
Another of Dream Bars assets, unusual for a classic bar, is a
fully fledged menu, not devoid of
culinary ambition, but where the
majority of dishes demonstrate
a pleasing ratio between price
and quality. With music, dancing
and go-go shows on

defines his customers.


Reading the bar menu, customers can not only choose
cocktails, but make up their own too. The extensive cocktail
menu is divided into chapters: vermouth, whiskey, brandy, calvados, grappa, the less traditional jenever, absinthe, cachaca
and so on. Each chapter has a brief description of the history
and properties of that spirit and what mixes well with it.
Classic cocktails coexist here in harmony with Dmitry
Sokolovs signature recipes. A combination of

vodka, yogurt, mango and cucumber becomes a fancy Moscow Lassi, red basil sets off
the sweetness of a Daiquiri with honey, the Tiramisu Martini
(surprisingly, the recipe contains no vermouth!) makes your
head spin, while the colorful Dream Shot is a quick and tasty
way to relinquish control of your legs.
In addition to these exclusive cocktails, Sokolov has cre-

is served as a delicate
jelly, more convenient
to eat with a spoon.

Thursday, Friday and


Saturday nights, this really is
a dream bar!

117

i n s h a k e r. r u

M o r e co c t a i l s o n w e b s i t e i n s h a k e r. r u


Cosmopolitan jelly
:

40

20

5

2 . .

1/3

Necessary
ingredients
Vodka
40 ml
Orange liqueur
20 ml
Sugar syrup
5 ml
Lime
1 wedge
Cranberry
2 table spoons
Strawberry
1 big berry
Blackberries
4 berries
Gelatin
1/3 tea spoons

Necessary
utensils
Cocktail tumbler
Blender
Mixing glass
Citrus press
Cocktail spoon
Pitcher
Teaspoon

118

,



1/3
.

, ,

Be Your Own Bartender


Put the cranberries in the blender and whizz
Put half the strawberry and blackberries in the mixing
glass, add the cranberry puree. Treat your favorite guest
to the second half of the strawberry
Add the sugar syrup, orange liqueur and vodka
Squeeze in the wedge of lime
Stir with the cocktail spoon
Pour 1/3 of the resulting cocktail into the pitcher and add
the gelatin. Stir with the cocktail spoon and top up with
the remaining cocktail
Heat on the stove, stirring constantly. Do not let the
mixture boil
Allow to cool slightly and pour into a chilled cocktail glass
Leave in the refrigerator to gel

, 2 1 -23/ 2 5 , . 1
1 5 - , ,


V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 6 23 3 3 6 4
w w w. f r e e - b a r. r u

2 1 -23/ 2 5 U l i t s a p o k r o v k a , b l d g . 1
1 5 m i n u t e s f r o m M e t r o K i t a i - G o r o d , C h i s t i y e P r u d y,
Tu r g e n e v s k a y a
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 6 23 3 3 6 4
w w w. f r e e - b a r. r u

119

119

Free-Bar,

.

Bar manager
Dmitry
Sokolov
Length of bar
( ) (in meters)
10 10
Length of bar
( ) (in people)
15 15
Cuisine
, European,
American
Opening hours
- Mon-Sun round
the clock
Music
- eclectic.
, Fri-Sat Djs play
-:
Djs

Clientele
students, middle
managers, 24-hour
party people,
professionals

Dress code
casual
Entry
free
Whiskey-cola
index
170 . 170 rubles

120

The Moscow Times Bar Guide


,
.
.
, Free-Bar

, ,
. Free-Bar
,

. .

,

.
.
,
. ,
,
.
.

(Bent Nail, Mint


Julep, Alabama Slammer)
.
: Manhattan
Pina Colada.

, .
Crows Nest ( ,
, , )
,

Exotic Fun,
. ,
Fun :
Tini, Crazy, After Dinner Shot.


. ,
Free-Bar
.
: fun-
.
, ,
:
, Free-Bar
.

600 . :
!

True, the Mexican Margarita


somehow found its way in here,
but that doesnt spoil anything.
Further in the cocktail menu is New
World, with the unfamiliar

names of cocktails
from the United States
(Bent Nail, Mint Julep,
Alabama Slammer) a
positive gift for fans
of experimentation. For
conservatives there is a full set of
classics from the Manhattan to
the Pina Colada. An unexpected
geographic excursion is provided
by the Indian mango lassi, a great
choice for those who are behind
the wheel. And trying to imagine
the taste of the alcohol-free Crows
Nest (cranberry juice, sour mix,
Passion Syrup, Bitter Lemon) is no
less diverting than trying to choose
a drink from the impressive list of
cocktails in the Exotic Fun section,
which presents a mix of well-known
and signature drinks. By the way,
there are several sections on the
menu with the prefix Fun: Tini,
Crazy, After Dinner and Shot.

Hot alcoholic mixtures


are presented in the
chapter Drink Up and
Warm Up. Yes, Free-Bar
When you order a cocktail at FreeBar, you also get a free glass of fun
and escapism. This is an institution that successfully

is truly a place for free-thinking


people with a good imagination
and an excellent mood: the fun

balances on the intersection between democratic prices, a


relaxed atmosphere and good service. These ingredients are
well marinated in an extensive alcohol menu. Unlike Dmitry
Sokolovs other institutions, Free-Bar is not distinguished by
a special concept: no fire shows on the bar, no Latin parties,
no dancing on the tables. Free-Bar successfully copes with
its role as high-quality, low-cost facilities in the city center, the
kind Europe is famous for, and which Moscow is still sorely
lacking. This is already a very passable concept.

component in this bar is


very important.

Sokolovs alcohol policy is always of


high standard and easy on the wallet. In this
case, the alcohol history is combined with geography. Under
the headline Old World are compiled drinks from Europe.

Before you visit the bar, it is


worth looking at the web site to
check the latest updates: Like
other establishments run by
Dmitry Sokolov, Free-Bar boasts
a variety of special offers and
competitions. One of the most
killer proposals is a sets of five
shots for 600 rubles. Warning:
This generosity is displayed only
on weekdays!

The Moscow Times Bar Guide

121

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Raul and Fidel
:

, :
,

Be Your Own Bartender


Pour the passionfruit syrup into the shot glass
Using the cocktail spoon, pour in layers of the sour cherry
liqueur, lime juice and rum

75%
10

15

15

122

Necessary
ingredients
Aged rum
75%
10 ml
Sour cherry
liqueur
15 ml
Passionfruit syrup
15 ml
Lime
1 quarter
Necessary
utensils
Shot glass
Cocktail spoon
Citrus press

The Moscow Times Bar Guide

1 - - , 2 7 . 1


V ISA , MasterCard, Maestro, Diners Club,
+7 (49 5 ) 9 9 5 5 3 9 5
w w w. h e l p b a r. r u

2 7 U l i t s a 1 - a y a Tv e r s k a y a -Ya m s k a y a , b l d g . 1
Near Metro Belorusskaya
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 9 9 5 5 3 9 5
w w w. h e l p b a r. r u

123

123


The Beatles Help!,
, Help!
.


,
.

Bar manager
Dmitry
Sokolov
Length of bar
( ) (in meters)
8 8
Length of bar
( ) (in people)
10 10
Cuisine
, Russian,
European
Opening hours
round the clock
Music
background

Clientele
young people
from the creative
professions,
bohemian party
people

Dress code
, casual, but no
, sports clothes

Entry
free
Whiskey-cola
index
160 . 160 rubles.

124

The Moscow Times Bar Guide


160 220 . ,
.

,
,

30- .

.
,

, ,

. Help!


,
,
, ,

. , ,
1896 ,
, ,
,
.

,
Help!

.
,
: Help!
.
In Her Eyes ,
,
Help!



.
,
, 1919 ,

,

( ). ,
-
,
.

Help! every day for a


few months or stretch out

If you listen to the words of the famous song Help!


by The Beatles, then you can say with confidence that the
bar Help! in Moscow is a kind of answer to the Beatles
musical challenge. Here the friendly bartenders

are ready all day every day to extend a


helping hand to anyone who is feeling
down. Moreover, the bars alcoholic first aid is available for
very merciful prices: from 160 rubles to 220 rubles a cocktail,
which already goes some way towards improving your mood.
The modest interior with rough wooden furniture,
brick walls with colored lights, photos of famous bartenders
and their more famous clients imitates American
bars from the 30s. The only signs of modernity are
the framed diplomas of the bars founder Dmitry Sokolov, and
mosaics with the logo of the bar on the floor.
Dmitry Sokolov, multiple winner of various bartending
competitions in the first half of the noughties, decided that
every member of society has the right to try all the worlds
most famous classic cocktails. The menu at Help!
is a hefty ABC of bar language, where each
cocktail is accompanied by a directory about its creator, its
year of birth and country of origin, and sometimes a list of
people for whom the cocktail was invented, or who was
especially partial to it. For example, the famous Daiquiri, which
was invented as early as 1896, was a favorite of Hemingway
and Dietrich, or the Kir Royale, which was first mixed for Felix
Kir, mayor of the French city of Dijon in the 1950s. If you

that pleasure for at least a year. It is


worth noting that Dmitry Sokolov
constantly updates the bar menu,
and about 30 drinks at Help!
are signature recipes. Sokolovs
famous In Her Eyes, a mix of gold
rum, pear and mandarin syrups,
pineapple and cranberry juice, was
first thought up between the four
kindly walls of bar Help!.
For ease of navigation in the
vast world of cocktails, the bar

card is equipped with


useful tags that divide the
menu into sections with unique
tips. The quest begins with the
World classics, then goes
on to the Champions
League, winning cocktails from
Bartending Competitions since
1919, Tini World, Tropical
Blends, and Intergalactic
Murderers (this last comprises
cocktails that knock you out). For
those who need help coping with
any post-cocktail morning illness,
there are options suggested to cure
a sore head and liver.

wanted to get acquainted with the whole


extensive range, you would need to go
The Moscow Times Bar Guide

125

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Russian national
R

126

40

10

10

2,5

Necessary
ingredients
Vodka
40 ml
Raspberry
syrup
10 ml
Black tea
10 g
Cranberry
2.5 teaspoons
Cloves
5 whole cloves
Cinnamon
2 sticks

Necessary
utensils
Irish coffee glass
Muddler
Cocktail spoon

The Moscow Times Bar Guide

100


: ,

Be Your Own Bartender


Brew 100 ml of strong black tea
Put the cranberries into the Irish coffee glass
Cruss with the muddler
Pour the tea, raspberry syrup and vodka into the glass
Add the cloves and stir with the cocktail spoon
Garnish with the cinnamon sticks

, 5/ 6 , . 5


V ISA , MasterCard
+7 (49 5 ) 69 2 9 2 6 8
w w w. ke t a m a r a d i o . r u

5/ 6 U l i t s a B o l s h a y a D m i t r o v k a , b l d g . 5
Near Metro Pushkinskaya
Menu in Russian and English
V ISA , MasterCard
+7 (49 5 ) 69 2 9 2 6 8
w w w. ke t a m a r a d i o . r u

127

127

,
,
. Ketama

,
.

,
-,
, .
Bar manager
Konstantin
Pilberg
Length of bar
( ) (in meters)
11 11
Length of bar
( ) (in people)
20 20

,
,

Cuisine
European,
Mediterranean,
Moroccan

Opening hours
round the clock
Music
, , funk, soul, disco
Clientele
young people
25-35 aged 25-35
Dress code
smart casual smart casual
Entry
free
Whiskey-cola
index
280 . 280 rubles

,
- .
, , go-go girls,
,
,
. chillout,

,
.
Ketama bar ,
-
. ,
, .
Ketama bar
, ,
11 ,
.
,

,
.
, ,

.

Ketama Bar

,


,
.


.
Ketama Bar
Tini
, Red Dress (, , ,
, ) Very Berry (,
, ,
, ).

128

( , ,
, )
(
).

from the restaurant, but nothing


more. The setup at Ketama bar
is restrained, with mood

lighting, simple tables


and chairs, and a long bar of
11 meters, but on a good night it
can fit twice that number of people.
One cherished local landmark is
a wall, completely covered with
pasted-on colored pieces of paper
small-denomination banknotes
from various countries, mostly
exotic. This money jigsaw is not
distracting, but rather serves as
a visual mantra to help you focus
on the more important things:
fathoming the cocktail menu and
chatting. Originally the

bar list for Ketama Bar


was designed by the
renowned Moscow
mixologist Seiran
Gevorkyan, and now
it is kept in working and
creative condition by
bar manager Konstantin
Pilberg, a pupil of Dmitry

Despite the fact that this bar only


opened recently, it has already received
the nickname a proper bar bar. Ketama was
intended as a European format bar, where getting heavily
drunk and behaving indecently is not smiled upon. People

come to establishments like this for a


drink or two, to talk and people-watch.
Ketama has a soulful atmosphere, a kind of subtlety that is
unusual for Moscow. Maybe from the fact that there are no
go-go girls writhing on the bar, the music is not deafening,
and, despite the capitals ubiquitous fashion, there are no
hookahs, and smoking pipes and cigars is forbidden. This

is a real urban chillout spot, where people


drop in for five minutes, and end up
staying for a few hours.
Ketama bar opened on the first floor, under the samename cafe and restaurant with distinctively Moroccan motifs.
Besides the name, the bar has inherited the food and menu

Sokolov. On weekends, at about


nine p.m., free cocktails are set on
the bar as complimentary aperitifs
in continuation of the European
tradition. Ketama bar regulars
often choose Moscows cocktail
classics, such as the Tini with
basil or cucumber, Red Dress with
vodka, kumquat, raspberry, sugar
syrup and cranberry juice, and Very
Berry, which is lime, blackberry
puree, sugar syrup, blackberry
liqueur and vodka. They also

love Pilbergs signature


cocktails here, such as the
sophisticated Nut Mix
with Angostura bitters, amaretto,
hazelnut liqueur and quail egg,
or the New View, which
is a combination of port wine with
pineapple and blackcurrant liqueur
with orange.

129

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Sangrita
Sangri

:

1000

600

300

1,5

20

130

Necessary
ingredients
Silver
tequila
1000 ml
Tomato juice
600 ml
Orange
juice
300 ml
Lime
2
Celery
1.5 stalks
Cucumber
1
Tabasco original
sauce
20 ml
Salt
1 teaspoon
Ground black
pepper
1 teaspoon
Necessary
utensils
Jug
Shot glass
Citrus press
Cocktail spoon

,
20

,
:
,
2





Be Your Own Bartender


A liter jug of sangrita is enough to chase 20 shots of tequila
Cut the cucumber and half a stalk of celery into small
pieces and put in the jug.
Pour in the orange juice, tomato juice and Tabasco
Squeeze in the two limes
Add salt and pepper
Stir with the cocktail spoon
Garnish with celery
Pour tequila into the shot glasses
Pour the sangrita into shot glasses
Drink the tequila and wash it down with the sangrita

, 23
, ,

V ISA , MasterCard, Maestro, Diners Club
+7 (49 9 ) 1 3 0 6 0 3 0
w w w. n o o r b a r. co m

2 3 Tv e r s k a y a U l i t s a
N e a r M e t r o t o Tv e r s k a y a , P u s h k i n s k a y a , C h e k h o v s k a y a
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club
+7 (49 9 ) 1 3 0 6 0 3 0
w w w. n o o r b a r. co m

131

,
Noor Bar, .
, .


, , . ,

Bar manager
Marat
Saddarov
Length of bar
( ) (in meters)
13,5 13.5
Length of bar
( ) (in people)
20 20
Cuisine
European, Italian
:
,
12:00 ;
: 12:006:00

Opening hours
Mon-Thurs, Sun:
12.00 until last
guests; FriSat:
12.006.00

Music
. eclectic.
-: Djs Djs play Fri-Sat

,
,

Clientele
young
professionals,
business people,
bohemians

- Dress code
casual
Entry
free
Whiskey-cola
- index:
330 . 330 rubles

Noor Bar

,
.


.

. Noor .
Noor Bar

, .

-
. ,

,
, , ,
, ,
,
, ,
, . Noor Bar
,
. .
.



(!), ,
.
, ,
.
,
. Noor Bar
,
.
Noor Bar

, .
Noor Bar.
, No or.
?

132

the man himself. One of


the most famous and
celebrated bartenders
in Russia, Saddarov
calls himself a bar- and
mood-tender. He is always
friendly and sociable, skillfully
working the room, introducing
single customers to each other,
joking, telling interesting stories,
and mixing, mixing, mixing ...
In saying everything was
invented long ago and the most
important thing is to make and serve
the classics properly, Saddarov is
being coy. Noor Bars menu is full of
exclusive cocktails, not to be found
anywhere else. The Pomegranate
Tini is wonderful, subtly balancing
the sweet-sour taste of the noble
fruit with the bitterness of gin. The

amazing Champagne
cocktail is served in
elegant champagne
glasses (naturally!), but
goes to your head like
a glass of cognac. The

The best thing that you can and


should engage in at Noor Bar is
socialising, in addition to enjoying the cocktails
of course. The light and cozy interior of this small and
surprisingly quiet bar on bustling Tverskaya is relaxing and
conducive to civilized conversation, about business, art,
or whatever you please. For example, the director

Mikhalkov, the media guru Vasiliev and


other interesting personalities have been
periodically spotted here in conversation
over cocktails. Occasionally charming elderly
academics and former party officials from the lanes off
Tverskaya wander in, giving the bar a pleasant and homely,
but slightly quirky atmosphere. Noor in Persian means light,
a fitting name for the ambience you find here.
Many come to Noor Bar not only for cocktails by chief
bartender Marat Saddarov and his team, but also to see

secret is in the recipe: It contains


both cognac and sparkling wine,
seasoned with angostura bitters
and cane sugar.
Back to the classics, which
Saddarov cherishes. Noor Bar
serves classic cocktails, made
just as they were thought up so
many years ago by the founders
of the world cocktail industry and
mixology gurus. Even the laconic
and familiar Bellini is served in
classic dimensions: prosecco
with fresh peach flesh... It all

sounds so delicious
that you could easily
get carried away. Trying
the whole bar menu is tempting but
not advised. Saddarov jokes that
the bars name can be read as No
or: One more cocktail?
No Or

133

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Pomegranate Tini

50

5

50


200

134

Necessary
ingredients
Gin
50 ml
Sugar syrup
5 ml
Pomegranate juice
50 ml
Lemon
1 wedge
Ice
cubes
200 g
Necessary
utensils
Cocktail glass
Shaker
Citrus press
Strainer

:
: ,




Be Your Own Bartender


Pour the gin, sugar syrup and pomegranate juice into
the shaker
Squeeze in the lemon wedge
Fill the shaker with ice cubes and shake vigorously
Pour through the strainer into a chilled cocktail glass

, 3 , T h e R i t z- C a r l t o n M o s co w,
12
,

V ISA , MasterCard, Diners Club, American E xpress
+7 (49 5 ) 22 5 8 8 8 8
w w w. r i t zc a r l t o n m o s co w. r u/r u/d i n i n g / l o u n g e /

3 Tv e r s k a y a U l i t s a , T h e R i t z- C a r l t o n M o s co w h ot e l , 1 2 t h f l o o r
N e a r M e t r o Te a t r a l n a y a , O k h ot n y R y a d
Menu in Russian and English
V ISA , MasterCard, Diners Club, American E xpress
+7 (49 5 ) 22 5 8 8 8 8
w w w. r i t zc a r l t o n m o s co w. r u/r u/d i n i n g / l o u n g e /

The Moscow Times Bar Guide

135

02 Lounge
The Ritz Carlton Moscow
.


,


.
Bar manager
Artyom Emelshin
Length of bar
( ) (in meters)
12 12
Length of bar
( ) (in people)
10 10
Cuisine
, Japanese,
European

-: 12:00-2:00,
-: 12:00-3:00,
: 12:00-24:00

Opening hours
Mon-Thurs
12:00-2:00, Fri-Sat
12:00-3:00, Sun
12:00-24:00

lounge,
soulfulhouse,
funky house & etc.
Djs

Music
lounge, soulful
house, funky
house and more,
Djs play

The RitzCarlton,
,
,

Clientele
guests of hotel
The Ritz-Carlton,
Moscow
socialites,
expats, highranking
officials,
successful
businessmen

- Dress code
smart casual smart casual
Entrance
free
Whiskey-cola
- index
840 . 840 rubles

,

, 02 Lounge
.

2001


,
.

,
,
,
. , ,
-

.



.

,
.


. ,
,

.

,
,
, . ,
,
1000 .
,
,

,
.
Cosmopolitan

136

- Red
Square Strawberry Lemongrass.
,

- ,

Ginkgo. 02 Lounge

The unique location with its


spectacular views is not the only
merit on which it is worth visiting
this bar. The citys most

no wonder: Their creator is a man


of passion and romance, Artyom
Emelshin, who five years ago left
his new financier profession for the
sake of the art of mixology. He is
responsible for a whole range of
noteworthy drinks: Unearthly love
with the Russian accent of birch
sap, Enchanted with aromatic
notes of cloves and Ginger passion, mixed on a base of passion
fruit and ginger. True, you do pay
generously for each mouthful
of soulful ecstasy, 1000 rubles it is the Ritz, after all. The

,

= = .

emotional cocktails
are mixed here under
the Moscow sky. And

bar manager likes to


socialize with the public,
02 Lounge is an upmarket bar in the five-star hotel The
Ritz Carlton Moscow on Tverskaya, the capitals main street.

The establishments high status comes


not only from the hotels reputation, but
from its location, literally on the roof of
the building in intimate proximity to the red
stars of the Moscow Kremlin. As for oxygen, it is
difficult to say what the percentage composition of this valuable
resource is right in the middle of Moscows traffic jams, but
clearly at 02 Lounge there is enough to breathe freely.
The bars competent design in the style of Stanley
Kubricks sci-fi movie 2001: A Space Odyssey

virtually replicates the atmosphere of an


interplanetary craft, floating in infinite
space. Soft sofas upholstered in white leather and low tables are outlined with precise squares, the glass ceiling seems
to pull the heavens towards you, and the huge translucent
cylindrical lamps hang like the funnels and pipes of a shuttle or
rocket. Like in Kubrick, there are even red chairs, but they are
even more spacey and just a bit more Moscow, being as
they are in the shapes of eggs with a hint of the gilded finery
of king Ruriks throne. The fairytale view over the Kremlin
towers and golden domes of the cathedrals only serves to
complement and continue the fantastic theme.

observing the golden rule about


the unity of time, action and place,

trying to find the exact


cocktail that would be
ideal for the moment.
The drinks prepared at the bar most
frequently are the classics, Mojito
and Cosmopolitan, and signature
creations: the macho Red Square
vodka with rosemary and the nonalcoholic Strawberry Lemongrass
(650 rubles).
To keep your strength up, the
menu offers signature dishes from
a Japanese celebrity in Moscow:
the chef Seiji Kusano, who heads
the hotels pan-Asian restaurant
Ginkgo. The 02 terrace

also has grill and sushi


master chefs preparing
meals and light bites.
Prices at the bar may seem
exaggerated, but this is the only
negative in the Ritz-Kremlin-Quality
equation.

137


Liquid cheesecake
:


40

10

10

10

20


200

138

Necessary
ingredients
Vanilla vodka
40 ml
Orange
liqueur
10 ml
Sugar syrup
10 ml
Vanilla syrup
10 ml
Cream
20 ml
Mascarpone
cheese
1 teaspoon
Lemon
1 quarter
Dark chocolate
1 square
Ice cubes
200 g
Necessary
utensils
Cocktail glass
Shaker
Citrus zester
Strainer



, , ,




Be Your Own Bartender


Put the mascarpone cheese and zest of the lemon quarter in the shaker
Pour in the cream, vanilla syrup, sugar syrup, orange
liqueur and vanilla vodka
Fill the shaker with ice cubes and shake
Pour through a strainer into a chilled cocktail glass
Garnish with grated dark chocolate

, 3, .1
15

V ISA , MasterCard, Diners Club, Maestro
+7 (49 5 ) 5 0 4 0 9 3 2

3 B o l ot n a y a N a b e r e z h n a y a , b l d g . 1
1 5 m i n u t e s f r o m M e t r o K r o p ot k i n s k a y a
M e n u i n Ru s s i a n
V ISA , MasterCard, Diners Club, Maestro
+7 (49 5 ) 5 0 4 0 9 3 2

139

139

,
. -,

Rolling Stone Bar & Tattoo



. -, ,

Bar manager
Artur Balayan
Length of bar
( ) (in meters)
15 15
Length of bar
( ) (in people)
40 40

,
,

Cuisine
European,
American,
Asian


-,
12.00-0.00,
- 12.00-6.00

Opening hours
Mon-Thurs,
Sun 12.00-0.00,
Fri-Sat 12.00-6.00

mash-up, ,
, -:

DJ

Music
mash-up, funk,
disco, Fri-Sat
dancing and DJ
mixes

Clientele
students to
bankers
- Dress code
smart casual smart casual
Entry
face control face control
Whiskey-cola
- index
370 . 370 rubles.

140

,
,
. , ,
,
. ,
.


, ,
: , , .
,

.

,
,
.
, ,
,

. .

. ,

, ,
, .
, , Rolling
Stone. ,
, 50
- .
, , .



. ,
(10 2000 .) Bunnahavain
.

56 !

,
1,5

, Long
Island Ice Tea. ,
, -
- .

Its safe to say that there is no other institution like this


in Moscow. Firstly, Rolling Stone Bar & Tattoo

features outstanding views from panoramic windows. Secondly, the face control somehow
manages to screen the audience to create a light atmosphere
full of positive and crazy fun. Finally, the bar is managed by
none other than Artur Balayan, well-known to the regulars
at Klava and Art Academiya. This is already enough to pass
for best bar of the city. Rolling Stone knows this and never
tires of confirming its unwritten status. At weekends

up to 3,000 visitors pass in front of the


bartenders, the pick of the bunch: young, beautiful, funny
and relaxed. Despite its price policy, the bar manages to avoid
excessive respectability and chilling pathos. There is

dancing on the bar, the bartenders drink


and have fun along with the customers,
and the atmosphere becomes even friendlier as the night
wears on and the drinks get stronger.
In the afternoon, when the bar is empty, a random guest
would never think that in the evening there are so many
people that it can take a good few minutes to get from the entrance to the end of the bar. The interior belies just how trendy
the establishment is, although such concise eclecticism and
even kitsch is very pleasant to see in Moscow. Twilight reigns,
the light from the large windows illuminates only the nearest
tables with bentwood chairs, which are ideal for a leisurely
breakfast, watching the sun come up over the city. On the
walls are covers of the iconic Rolling Stone, naturally. The

worn wood bar counter is deceptive, provoking fantasies of how


someone poured whiskey on this
same spot 50 years ago. The bar is
barely a year old, but the illusion that
it has always been there is absolute.

The bar list is a


compromise between
respectability and
combustive fun. Thus,
10 shots with real berries for
2,000 rubles and 18-year-old
Bunnahabhain are separated by
just a few pages. Whisky lovers
have plenty to choose from: The
seemingly nondescript shelf can
hold as much as 56 sorts! To

impress friends, order


a 1.5 liter cocktail in a
huge cognac glass the
bartenders can mix a playful Mojito
or the classic win-win Long Island
Ice Tea. The most important thing,
after drinking such a potent portion
of such a wild cocktail, is to not
come to in the bars tattoo parlor,
having decided to decorate yourself
with something fun and silly.

141

ROLLING STONE BAR&TAT TOO


i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Blackberry shot


20

25

142

Necessary
ingredients
Light rum
20 ml
Blackcurrant
liqueur
25 ml
Blackberries
2 berries
Necessary
utensils
Shot glass
Cocktail spoon

The Moscow Times Bar Guide

:


,

Be Your Own Bartender


Pour the blackcurrant liqueur into the shot glass
Put in two blackberries
Using a cocktail spoon, put in a layer of light rum

, 1
, 1 6/ 5 ,

, 9
, 8 ,

, 6

V IS A , M ast er C a rd , M a e st ro, A m er i ca n E x p re ss , D i n er s C l u b, U n i o n
+7 (49 5 ) 65 0 024 6 , +7 (49 5 ) 9 59 89 19 , +7 (49 5 ) 7 83 4 03 7,
+7 (49 5 ) 9 5 1 5 83 8 , +7 (49 5 ) 9 89 4 4 6 1
w w w. st a r l i t e. r u

CHAIN
1 6 B o lshay a S a d ov ay a U l i t s a n ea r M et ro M ay a kov sk ay a
1 6/ 5 B o l ot nay a Pl o sh cha d n ea r M et ro Po l y a n k a , Tret y a kov a k ay a
9 a Ko rov y Va l n ea r M et ro O k t y a b r sk ay a
8 a St r ast n o i B u l v a r n ea r M et ro Push k i nsk ay a , C h eh ov sk ay a
6 Pro sp ek t Ver na dsko g o n ea r M et ro U n i ver si t et
M en u i n Russia n a n d E n g l ish
V IS A , M ast er C a rd , M a e st ro, A m er i ca n E x p re ss , D i n er s C l u b, U n i o n
+7 (49 5 ) 65 0 024 6 , +7 (49 5 ) 9 59 89 19 , +7 (49 5 ) 7 83 4 03 7,
+7 (49 5 ) 9 5 1 5 83 8 , +7 (49 5 ) 9 89 4 4 6 1
w w w. st a r l i t e. r u

143

143

Length of bar
( ) (in meters)
15 15
Length of bar
( ) (in people)
21 21
Cuisine
, American,
European
Opening hours
round the clock
Music
background

Clientele
businesspeople,
artistic elite,
sports fans, loving
couples, families
with children

- Dress code
casual
Entry
free
Whiskey-cola
- index
195 . 195 rubles.

Starlite Diner,
.
1995 ,
. ,
, ,
. 40-

; ,
60-, ,

.
2010

.
Starlite Diner 24 .

6 11:00
,
,
.

- . ,

(!) .
,
.
Starlite ,

,
.
,

- .
.
:

. ,
,
.
.

:
,
. ,


, (,
) ,

144

.
.
,
-.
,
.
Starlite
: , 9 , 12 ,
13 .

, , ,
. , Starlite
:
, .

The first Starlite Diner, which appeared in the Sad


Aquarium next to the Moscow City Council theater in 1995,
instantly became a cult hangout. Come on,
well show you a piece of real America, said expat Americans
to their Moscow friends, when inviting them to this stylish
restaurant. In the 40s, workers breakfasted on omelettes and
sandwiches before their shift in similar diners and, over time,
by the end of the 60s, these establishments became glossy,
without losing their democratic status, and became a symbol of
the American way of life. And now it is also the Moscow way of
life, since by the end of 2010 there are now
five such restaurants in Moscow.
Starlite Diner is open 24 hours a day. In the morning, anyone
who drops in can be chivvied into a state fit to face the world:
From 6.00 to 11:00 you pay for the first
cup of coffee, but all subsequent refills
are free, no matter how many of them you
drink.
The main menu dishes are prepared to house recipes, in
downright staggering portions. Correspondingly, the Sean
Hamburger is a multi-storey construction with three (!) beef
patties. This giant is even served pierced through with a skewer,
so that it remains in an upright position. Soon a new burger will
appear on the Starlite menu that promises to cause a revolution: a burger for girls, where the bun is

replaced with a healthier


version made of greens.
The menu is seasonal
and is constantly updated, giving
visitors the chance to always try
something new. This also

applies to the cocktails.


The bartenders have worked out an
interesting way to interact with the
visitors: think up new and original
mixes for each season, and watch
how the tastes of guests change.
The cocktails that are the most
popular are entered into the main
menu. Almost all new cocktails find
their way onto the permanent menu,
and the bartenders are very skillful at
preparing them.
The Hot Stars and Frozen stars
sections speak for themselves:
the first shows off mulled wine;
the second, cocktails with ice.
Especially famous is
the Margarita, which
is prepared in a huge
goblet for four, the Mojito
(classic, strawberry or pineapple),
which can also be ordered in halfliter containers, and the Blue

Mint Lemonade, which


has a fabulous color and
taste. Particular attention is given
to coffee cocktails. Coffee and
alcohol is a classic combination, but
it can be interpreted in different ways.
The Toffee Nut Hot Chocolate
with Baileys and Frangelico liqueur
is excellent. For its richness and
variety of the selection of alcoholic
beverages, Starlite is far ahead of
other metropolitan restaurants:
nine tequilas, 12 vodkas, 13 types
of whiskey There are also

many varieties of beer,


including beer served in
a two-liter tube. In short,
Starlite is liked by a very diverse
audience: everyone feel comfortable
and easily at home here.

145


CHAIN
CH

Creme de Menthe Latte

Creme
De Menthe
()
35


200

20

146

Necessary
ingredients
Liqueur
Creme
De Menthe
(green)
35 ml
and extra
to garnish
Latte
coffee
200 ml
Whipped cream
20 g
Necessary
utensils
Highball glass
Coffee maker

The Moscow Times Bar Guide

:


, ,

Be Your Own Bartender


Make latte coffee using coffee maker
Pour liqueur into the highball glass
Slowly add the coffee latte, being careful not to mix it with
the liqueur
Garnish with whipped cream and a drizzle of liqueur

, 14, . 5
15

V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 22 5 8 8 8 8
w w w. s t r e l k a i n s t i t u t e . co m /p r oj e c t s/ b a r/

14 Bersenevskaya Naberezhnaya, bldg. 5


1 5 m i n u t e s f r o m M e t r o K r o p ot k i n s k a y a
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 22 5 8 8 8 8
w w w. s t r e l k a i n s t i t u t e . co m /p r oj e c t s/ b a r/

The Moscow Times Bar Guide

147



, -

Bar manager
Sergei Chesnokov

( )
12

( )
10

Length of bar
(in meters)
12
Length of bar
(in people)
10

Cuisine
European

-, :
12.00-2.00,
-: 12.00-5.00

Opening hours
Mon-Thurs,
Sun 12.00-2.00,
Fri-Sat 12.00-5.00

,
-,
.
-:
,
Djs,

,
, ,

Music
soft background,
Brit-pop, light
house. Fri-Sat
future stars, Djs
and groups play

face control

Clientele
students and
lecturers from
the Strelka
institute, hipsters,
executives,
celebrities
Dress code
casual
Entrance
face control
on Fridays and
weekends

Whiskey-cola
- index
300 . 300 rubles

148

Strelka ,
,

. , Strelka
,
,
.
, . .
Strelka
.
,
,
.
,
, ,
.

,
Strelka

, , ,
, -
. ,
-
. ,
.
, .
,
,

,
,

,
.

.
, Long Island Ice Tea
,
Linchburg Lemonade ,
Zombie

, 22
Zombie
. ,
: ,
-, - .


, .


-
Isaev Cocktail
,
(!) -,
, .
, ,
Strelka , , ,

, . .

Savior, but most likely it is the open


and positive atmosphere, which is
sincerely supported by everyone,
from visitors to bartenders.
The bar manager Sergei
Chesnokov, disciple of the mixology guru Alexander Khan, has

created a small but interesting cocktail menu, for


which he blindly tested alcohol and
other important ingredients to select
those of the highest quality. The
menu offers many variations of classics with amusing improvements. For
instance, coffee and orange liqueurs
are added to the indispensable
Long Island Ice Tea, and Russias
beloved fizzy pop is added to the
bracing Linchburg Lemonade. The

potent Zombie is mixed


from five kinds of rum,
one of which is 22 years
old... And this same Zombie lurks
If it used to be that the most desirable description for a
new Moscow establishment was a comparison with the British capital, then after the arrival of Strelka Bar,

epithets associated with the British Isles


can clearly not apply anywhere else. Also
located on an island Bolotny (marshy) a few steps from the
Kremlin Strelka Bar is part of the Institute

of Media, Architecture and Design that


bears the same name. The institute does not aim
to impart precise scientific knowledge, but rather a whole new
outlook on the world. This concept is seen in the bar too.
Strelka is located in the former Krasny Oktyabr confectionery factory. Foreigners get rather bored hearing the word
loft, but the bar is often home to relaxing expats apparently the interior brings on a tender feeling of nostalgia. The
design is built around wood and leather in the European
style, while specific details like a huge circular lamp fit
perfectly into the general idea. Here everything is

so good and right that Strelka Bar has


unexpectedly become the favorite place
for cutting-edge youth, foreigners, tourists, partners from the Big Four, rock stars and other pleasant faces.
Perhaps the big attraction is the veranda with spectacular
views of the Moskva River and the Cathedral of Christ the

humbly in the tropical cocktails section! Simple mixes such as Screwdriver, Whiskey-Cola, Gin & Tonic,
and others no less memorable can
be found in a separate chapter, which
is fortunate and heartwarming seeing
as, in most bars, they are not even
considered worthy of attention.

One of the unusual


drinks worth trying is
the delicious and patriotic experiment Isaev
Cocktail: vodka with
birch sap, Summery cucumber
lemonade and rosebay-willowherb,
harvested on environmentally
friendly land, with honey.
The most stellar bartenders
of Russia Alexander Khan, Vyacheslav Lankin, Marat Saddarov,
Dmitry Sokolov come to Strelka
bar to try drinks, evaluate them and
relax. This is the highest possible
accolade not just for the cocktail
menu and the bar manager, but for
the institution itself.

149

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Cherry & Cherry


Cherry & Cherry

30

30

30



200

150

Necessary
ingredients
Bourbon
30 ml
Angostura
bitters
2 ml
Sherry
30 ml
Cherry juice
30 ml
Orange
1 wedge
Cinnamon
1 stick
Ice cubes
200 g
Necessary
utensils
Tumbler
cocktail glass
Citrus knife
Cocktail spoon

:

: ,


Be Your Own Bartender


Fill the tumbler to the top with ice cubes
Pour in the cherry juice, sherry and bourbon
Add the angostura bitters
Stir with the cocktail spoon
Garnish with the orange peel and cinnamon stick

, 7


V ISA , MasterCard, Diners Club
+7 (49 5 ) 9 8 8 0 8 74

7 Tv e r s k a y a U l i t s a
N e a r M e t r o O k h ot n y R y a d
Menu in Russian and English
V ISA , MasterCard, Diners Club
+7 (49 5 ) 9 8 8 0 8 74

151

The Moscow Times Bar Guide

151

Bar manager
Sergei
Chesnokov
Length of bar
( ) (in meters)
20 20
Length of bar
( ) (in people)
25 25
Cuisine
, - Japanese,
Latin American
Opening hours
round the clock

.
:
Djs

, ,

Music
eclectic.
Thurs-Sat
Djs play

Clientele
students, young
professionals,
middle managers

- Dress code
casual
Entrance
free
Whiskey-cola
- index
190 . 190 rubles

152



, ,
Sushi Rumba
, .
, -
.
,

.
.

Sushi Rumba,
, ,
.
, -
,

,
. .
,
, .
Sushi Rumba .
,
.
,
. Sushi
Rumba.
.
.




Sushi
Rumba.
,
.


-,
,
- .
Hemingway Daiquiri
(, ).
, ,
.


, . ,
,
. . - , , ,
, .
,
,
Sushi Rumba ,
.

This giant place in the Central Telegraph building propounds a format completely new to the capital: People come
to Sushi Rumba every day to relax and unwind after work.
This is already an obvious virtue, meaning

that it is always busy and a Friday feeling


always reigns here, although the incredibly high ceilings, huge spaces and sleek interiors carefully preserve the
feeling of space and air. An enchanting view of the Kremlin and
Red Square is a good distraction if your companions are not
providing enough excitement.
As you might expect, Sushi Rumbas interior

design echoes the places name. Thin


green columns resemble bamboo; white
and orange furniture recalls the beaches
in Latin America; on the walls hang photos of hot Brazilians, and on the ceiling
hang Japanese lanterns. Unobtrusive and regular.
The cocktail menu, devised and implemented by the bar
manager Sergei Chesnokov, numbers about 200 entries and
is as eclectic as the decor. More precisely, it all started with
his great idea of cocktail fastfood, before he
chose, created and perfected mixes to fit under this idea. The
best of the results found their way onto Sushi Rumbas bar
menu. Do not be put off by the term fast food: it is valid here
only in relation to the prices, and the quality of the cocktail
ingredients and the virtuosity of their preparation is very high.

The subtle taste of


Japan and the fantasy
character of Latin America are felt in almost
everything the Sushi
Rumba team of bartenders mixes. The Japanese
Cosmopolitan has sake as its base
spirit, completely changing your understanding of this classic cocktail.
Sake is also added to a wonderfully
thick mango-honey concoction,
which embodies the idea of globalization, as well as the tart Japanese
Sidecar, and many others. One
of the 50 or so Latin American
cocktails, the Hemingway Daiquiri,
is correctly bitter, probably just how
the writer liked it. The combination of
bourbon, black sambuca, lemon and
mint in the aromatic Liquorice Sour
is absolutely breathtaking.

The cocktail menu


also has European
mixes, no less interesting or beautiful. For example,
the wonderful Caprese Martini
has tomato bourbon, olive syrup
and a ball of mozzarella, making a
delicious joke on the most popular
salad in Moscow. Or how about
the eggnog-like Gogol Mogol with
brandy, cream, honey, eggs and dark
chocolate you half want to catch a
cold to justify your love for it
But dont do that, otherwise you
might miss the fiery Latin dances
that are held at Sushi Rumba every
evening, returning the glow of life to
weary students and managers.

153

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Japanese sidecar

30

75

8


200

154

Necessary
ingredients
Apricot
liqueur
30 ml
Sake
75 ml
Sugar syrup
8 ml
Lemon
1 wedge
Ice cubes
200 g
Necessary
utensils
Cocktail glass
Shaker
Citrus press
Strainer

:
: ,




Be Your Own Bartender


Pour the sugar syrup, apricot liqueur and sake into the
cocktail shaker
Squeeze in the lemon wedge
Fill the shaker with ice cubes and shake
Pour through a strainer into a chilled cocktail glass

, 2 0/ 2 , . 3
1 5 ,
,

V ISA , American E xpress, MasterCard, Eurocard,
Diners Club, Maestro
+7 (49 5 ) 6 0 8 2 0 0 7

2 0/ 2 Tr u b n a y a U l i t s a , b l d g . 3
1 5 m i n u t e s f r o m M e t r o Ts v e t n o i B u l v a r, Tr u b n a y a ,
Sukharevskaya
M e n u i n Ru s s i a n
V ISA , American E xpress, MasterCard, Eurocard,
Diners Club, Maestro
+7 (49 5 ) 6 0 8 2 0 0 7

155

,
,

Bar managers
Alexei Radko,
, Alexander Baradia

Length of bar
( ) (in meters)
5 5
Length of bar
( ) (in people)
9 9
Cuisine
, Spanish, tapas
Opening hours
round the clock

Music
eclectic with
emphasis on
Latino and jazz

,
,

Clientele
students,
expats,
professionals

- Dress code
casual
Entry
free
Whiskey-cola
index
250 . 250 rubles

156

,

-.
-,
,
,
.
,
, , ,
,
.
-
.
.


: -
( ), - ( )
.
,
,
.
( , ),
( ,
)
( ,
).


, .

.

,
, , Jack Old Fashioned
Manhattan.



,

Hot Torres,

.
,
,
,
.

,
,
,
.
-
,
, ,
50
. , -
,
.

tifs, to draw a line under dinner for


those going down to the bar from
the restaurant, and non-alcoholic
mixes, which is the option for drivers
stuck in traffic on the boulevard ring.

Behind the bar work students of the legendary


Vyacheslav Lankin, Tapas
co-owner. Lankins commitment to
American classics is felt solidly in
every drink mixed by his students. To
appreciate the accuracy of the drinks
chosen proportions, or its virtuoso
preparation, it enough to order any of
the proven hits, for example, the Jack
Old Fashioned or Manhattan.

For visitors coming


in from the frost, the
bartender will helpfully
open the hot page
of the menu, whose
crowning glory is the
house Hot Torres, a

An absolutely Spanish place, hidden away


behind old Moscow lanes, sunny and warm in any
weather. This three-storey mansion is completely devoted
to a stylized Spanish restaurant, where the first floor is a
cramped bar with sports broadcast non-stop. As it should be
in a real Madrid tapas bar, the interior is simple and deliberately
shabby, with tiny tables designed exactly for a couple of
glasses and a plate of snacks, and the main life takes
place at the bar.
Here there are always friendly people, Spanish speech,
lovely music and, more importantly, once you are charged
up with cocktails, you do not need to think about moving
somewhere else for dinner. It is enough to climb the stairs to
the restaurant with white tablecloths, or to the tavern grill with
wooden tables. But there is nothing to stop you hanging out
in the bar all night. The main local trump card is
the famous Spanish Sangria in all its shades
of glory: Catalan with sparkling wine, Asturian with cider, or
traditional with red or white wine.
In addition to the Spanish specialties, there is a small cocktail
menu to satisfy all tastes. The list of cocktails is logically divided
into aperitifs, for those whose evening is just beginning, diges-

concise mix of five-year-old


Spanish brandy and water
purified with silver, with a hefty
dose of spices. No matter how
your evening pans out, the key
is not even the alcohol, but the
atmosphere: Here the bartenders
are not only professionals of the
highest standard, but also excellent
psychologists. If you dont

find the recipe you


want on the cocktail
menu, they immediately
improvise based on
your mood, the measured
volume of the music contributing to
the dialogue. The tiny portions of
tapas accompanying the cocktails
are enticing: transparent petals
of jamon, chorizo and Spanish
cheeses in 50-gram portions,
served with hot baguette. It remains
to add that these tapas are the
exclusive preserve of the bar
customers and the restaurant does
not serve them.

157

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Hot Spanish Gold


:

50

100

50

3

158

Necessary
ingredients
Drambuie
50 ml
Dry white wine
100 ml
Apple juice
50 ml
Green apple
3 wedges
Lemon
1 third
Orange
2 rings
Cinnamon
1 stick
Necessary
utensils
Irish coffee glass
Milk jug
Citrus knife
Cocktail spoon

The Moscow Times Bar Guide

: , 3
,
( )
: ,
, ,

Be Your Own Bartender


Put the cinnamon stick, 3 cut-up apple slices,
lemon and orange peel in the pitcher, but leave
a little zest for decoration
Pour in the apple juice, Drambuie and wine
Heat slowly, stirring constantly, without boiling
Pour into an Irish coffee glass
Garnish with lemon and orange peel

, 5 , . 2


V ISA , MasterCard, Maestro
+7 (49 5 ) 6 24 2 7 2 0
w w w. t e m a b a r. r u

5 P ot a p o v s k y P e r e u l o k , b l d g . 2
Near Metro Chistiye Prudy
M e n u i n Ru s s i a n
V ISA , MasterCard, Maestro
+7 (49 5 ) 6 24 2 7 2 0
w w w. t e m a b a r. r u

159

The Moscow Times Bar Guide

159

Tema Bar -,

,
.

Tema Bar

,
Cocktail
Party = Cocktail + Dance.
Bar manager
Dmitry
Sokolov
Length of bar
( ) (in meters)
22,5 22,5
Length of bar
( ) (in people)
33 33
Cuisine
, European,
Italian
Opening hours
: Mon-Fri,
round the clock

.
:
Djs, ;

.

, ,
,

Music
eclectic,
with Djs Fri-Sat,
film showings
Sun

Clientele
students,
businesspeople,
young creative
class,
24-hour party
people

- Dress code
casual
Entrance
free
Whiskey-cola
- index
330 . 330 rubles

160

( ) ,
.

(,
- )
, .
.
,
:

.

,
, ,
,

.

. , ,
. ,
, ,
Bellini White Russian
.

.

100 .
,

.
,
.
,
, New herry artini (, , ,
, ).

,
500 350 .

, Bullshot,
.

,
,
(
- )

.
, ,
-
.
, ,
.

Tema Bar is the first show bar in Moscow, which means


making cocktails while entertaining the public: think fiery
sparks flying into the air, flair bartending and other tricks. The

hottest time to go to Tema Bar is at the


weekend to the best cocktail parties in
Moscow, built on the formula Cocktail
Party = Cocktail + Dancing. Dancing goes on not
only (or not even!) on the dance floor, but on the massive bar.
The only decoration in the simple interior obviously so
that things are less likely to get broken during outbursts of
emotion is an exhibition of ties hanging behind the bar. By
tradition, at Tema you can exchange your tie for a cocktail.
In the five years of the bars existence it has assembled an
impressive and motley collection, from the simple skinny tie to
elaborate handmade Italian efforts. A fun atmosphere

is created by the very varied clientele,


from students to young PR-workers, to
successful businessmen, 24-hour party
people, and other assorted thrill-seekers.
Tema mixes the cheapest Mojitos and Manhattans in
town, and the quality is very decent. Genre Classics, bor-

rowed from the worlds top bars,


are collected in a separate chapter
on the menu, from the feminine
Bellini to the purely masculine White
Russian with an intense dose of
vodka. Fans of trying new mixes
will appreciate Dmitry Sokolovs
ideology: There are more

than 100 signature


entries. The cocktailflambe Fire and Ice is
a favorite house trick,
which other establishments rarely try to
emulate. Cocktails in this category are set on fire right on the bar,
making a fire show for the audience.
Alcohol-flamed berries and fruits
are at the heart of these concoctions, for example, the New Sherry
Martini with brandy, Drambuie,
cherry, powdered sugar and lemon
juice. The page of creative shots
deserves a separate mention, as
does the complete opposite of
a shot the convivial cocktail
served in a 500-ml shaker, which
costs just 350 rubles.
The 24-hour party leaves the
path to salvation open in the form
of anti-hangover recipes, like the
Bullshot, which is a shot of vodka
with a fragrant beef broth. Sea-

sonal special offers are


a unique chance to get
cocktails to take away,
and the bars regular
innovations (like shot sets
or dessert cocktails) make
Tema bar the most
creative place on the
Moscow map.
Those who are still interested in
food cant go wrong with the largescale club sandwich or pancakes
with quail eggs and red caviar. The
snacks have a Latino flavor as a
rule: nachos, burritos and fajitas
with red-hot sauces.

161

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u

Stratosphere


15

20

10

162

Necessary
ingredients
Sambuca light
15 ml
Green mint
liqueur
20 ml
Orange
liqueur
10 ml
Lime
1 quarter
Necessary
utensils
Shot glass
Cocktail
spoon
Citrus
press
Lighter
Straws

:

,


Be Your Own Bartender


Pour the mint liqueur into the shot glass
Using a cocktail spoon, layer in the sambuca and
orange liqueur
Squeeze in the lime quarter
Ignite with the lighter and quickly drink through
a straw

, 8 , . 2
1 0 ,

V ISA , MasterCard, Maestro, Diners Club, A merican E xpress
+7 (49 5 ) 745 1 0 0 0 . 74 - 0 2 1
w w w. l ot t e h ot e l . r u

8 N o v i n s k y B u l v a r, b l d g . 2
10 minutes to Metro Smolenskaya, A rbatskaya
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club, A merican E xpress
+7 (49 5 ) 745 1 0 0 0 , e x t . 74 - 0 2 1
w w w. l ot t e h ot e l . r u

163

163

Bar manager
Mikhail
Valentsev
Length of bar
( ) (in meters)
17 17
Length of bar
( ) (in people)
25 25
Cuisine
- Mediterranean,
, , Russian, pan-Asian

Opening hours
- Mon-Sun
6:302:00 6:302:00
Music
Lounge, Lounge style, live
- musicians
.

Clientele
businesspeople,
creative
professionals

- Dress code
smart casual smart casual
Entry
free
Whiskey-cola
- index
650 . 650 rubles.

164

The Lounge
Lotte Hotel Moscow
, ,
, .

, ,

.
:
, ,
privacy,
, , .
The Lounge , ,
. ,


, -
.
,
.
, ,
.
,
: ,
.
-

. The

Lounge

:


.
,
,
,
.

,


,
,
-
, ,
, , .
,
, ,
: Lotte Hotels & Resorts
.

, The Lounge -
, ,
,
.
,
.
, ,
Lotte Special.
, ,

, ,
.
.

of the menu at The


Lounge is very decent:
If you want you can
have a full lunch from
a list that starts with
soups and classic salads and finishes with
fresh berries.
As opposed to the five-star
Lotte hotels two gastronomic
restaurants, the kitchen of The
Lounge does not deal in highflown experiments, but in its simplicity and sincerity is just captivating. The menu is chosen

so that foreign guests


have the chance to try
real, unadapted Russian dishes, and so that Rus-

Even though the name of The Lounge on the first floor of


the Lotte Hotel Moscow is not distinguished by its originality,

the place itself is definitely not easy to


forget. One whole, probably priceless, wall is made of
onyx; you could easily lapse into meditation from the play of
textures, colours and rays of light falling softly through the
natural stone. The same meditative oriental mood permeates
the whole eclectic interior: The design is elegant but unobtrusive, comfortable sofa corners provide privacy, the music is
appropriate, the orchids fresh and the staff courteous.
Of course, however, it isnt just the delightful decoration that
has made The Lounge so popular. The first thing visi-

sians can enjoy pelmeni, borshch


and pies as delicious as those
made at home, and to reminisce
over the taste of grandmas pancakes, or, say, baked pumpkin. The
menu has a separate Asian page
and connoisseurs of the exotic
need not doubt that the food is
authentic: Lotte Hotels & Resorts
is a Korean network.

However, The
Lounge still a bar, so
like in any other bar
drinks receive special
attention. The wine list
provides masterly accompaniment for food and desserts, and

tors see on entering is the showcase bakery counter, and it is downright astounding.

the choice of cocktails


offers something for
every taste and occasion. There is of course a

Regulars have already appeared among Moscows picky public


who come here solely for the sake of these fantastic cakes,
which, incidentally, are accompanied by a staggeringly wide
choice of teas. Should you wish, an elaborate tea ceremony
can be conducted for you by an expert; or, if you are in a simple
mood, an hourglass is placed on your table, which will show
when your tea has brewed long enough.
Chef Vadim Palazhchenko rightly considers the cake
range the bars main specialty. However, the rest

house concoction, called the Lotte


Special. The exact recipe is kept in
strict confidence, so it is a complete
surprise for guests every time, but
we found out that it contains the
exclusive liqueur, based on tropical
fruits, rum, ice cream and coconut
milk. The result is a white drink with
a blue tint and a fabulous taste.

165

Freshness
Freshness


20

25

50

10

200

166

Necessary
ingredients
Lychee syrup
20 ml
Soda water
25 ml
Half
a medium-sized
fresh
cucumber
Mint
50 g
Parsley
10 g
Lime
half
Ice
200 g
Necessary
utensils
Rocks glass
Blender
Strainer
Cocktail
spoon

:
, ,

,
,
,

Be Your Own Bartender


Put the chopped cucumber, lime, parsley and mint in the
blender and whizz
Add the soda water and lychee syrup, blend again
Pour through a strainer into the highball glass, add some
chipped ice, stir with the cocktail spoon.

, 1


V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 7 8 4 0 7 0 7
w w w. t o m m y - d . r u

1 Tr e t y a ko v s k y P r o e z d
Near Metro Lubyanka
Menu in Russian and English
V ISA , MasterCard, Maestro, Diners Club
+7 (49 5 ) 7 8 4 0 7 0 7
w w w. t o m m y - d . r u

167

The Moscow Times Bar Guide

167

Tommy D Lounge Bar


.

,
,
.
,

Bar manager
Polina
Sergeyeva
Length of bar
( ) (in meters)
11, 5 11,5
Length of bar
( ) (in people)
17 17
Cuisine
fusion

-, :
12:00-00:00,
-: 12:00-6:00

Opening hours
Mon-Wed,
Sun 12:00-00:00,
Thurs-Sat
12:00-6:00
Music
, , Djs, jazz, lounge, Djs,
concerts

Clientele
very wealthy
people and their
heirs,
creative elite

- Dress code
smart casual smart casual
Entrance
face control face control at the
weekend
Whiskey-cola
- index
400 . 400 rubles

168

Tommy D.
:

,
.

.
.

.
.
, Tommy
D Lounge Bar
,
.

,

,

.

- .

.
Tommy D
, .
,
, ,
.



Aviation,
,
, Red Rush ,

,
( , Dewars). ,
. Tommy D


Dewars (12 18 ).

,
, .
, ,
De luxe First class.

,
.
.

Tommy D Lounge Bar is hidden in a basement on


Moscows most enticing passageway. The phrase
Tretyakovsky Proezd is always pronounced with aspiration,
since this tiny segment joining Teatralny Proezd with
Nikolskaya Ulitsa is home to the Moscow boutiques of the
worlds most expensive brands. You would think that

the aura of luxury would spread to Tommy


D too, but no: The designer interior looks
truly expensive and well thought-out, but
with an essential and competent element
of irony. The classic British checked wallpaper is lit up
in pink neon. The cabinet resembles at once the library in
a gentlemans house and the venue for the Mad Hatters
tea party. On the walls hang photos of Marilyn Monroe and
fetishists. A psychedelic mastiff with tattoos and a grimace of
pleasure stands guard at the entrance.
The interior, atmosphere and ideology of Tommy D Lounge
Bar follows the values and worldview of the charismatic Scottish brewer and intellectual Thomas Dewar, after whom the
establishment is named. Following Dewars legacy

of wit and wisdom, the projects founders


organize literary evenings in the bar, where
the actor Filippenko reads excerpts from
the works of the writer Dovlatov. Here the
worlds best chefs give theatrical presentations of their gastronomic delights, and the most imaginative bartenders from
around the world drop in on tour.

The drinks department at


Tommy D is under the control of
Polina Sergeyeva, a favorite pupil
of Bek Narzi. After the first cocktail
expertly mixed by her slim hand, the
last vestiges of doubt over whether
a girl could be a good bartender
disappear. Under Polinas

keen guidance, the


capitals young party
girls learn how to move
on from their Mojitos
to Aviation cocktail,
White Cuban combines
cream and... kvass, Red
Rush with whiskey, taiga honey
and homemade ginger syrup is an
elegant cure for a cold and Whiskey
sour is made with 12-year-old
Dewars. Incidentally, about cocktails
based on whiskey: Tommy D

mixes whiskey cocktails


exclusively with Dewars
(12 or 18 year old). This
simultaneously emphasizes the
bars loyalty to its ideological
inspiration, and pokes gentle fun
at the stereotype that expensive
whiskey is above such a frivolous
alcoholic genre as the cocktail.
Some cocktails based on
vodka, whiskey, rum and tequila are
divided into the categories De luxe
and First class. What class guests
fly in on their own private alcoholic
journey depends on the brand, age
and price of the main alcohol in the
cocktail. A very original approach, in
the spirit of the great Tommy D.

169

i n s h a k e r. r u

M o r e co c k t a i l s o n w e b s i t e i n s h a k e r. r u


Tommy D sour

50


25


400

Necessary
ingredients
Whiskey
50 ml
Passionfruit
syrup
25 ml
Egg
1 raw white
Lemon
1 half
Passionfruit
1 half
Ice cubes
400 g

Necessary
utensils
Tumbler
Shaker
Citrus press
Strainer

170

:

: ,


Be Your Own Bartender


Fill the tumbler to the top with ice cubes
Pour the egg white, passion fruit syrup and whiskey into
the shaker
Squeeze in the lemon half
Fill the shaker with ice cubes and shake thoroughly
Pour through the strainer into the tumbler
Garnish with half a passionfruit

Blender

Milk jug

Citrus knife

Mixing glass

Citrus press

Muddler

Cocktail glass

Pitcher

Cocktail
spoon

Rocks glass

Cocktail stick

Set
Shaker

Cocktail
strainer

Shot glass

Cream siphon

Sling glass

Cup

Sundae dish

Flute

Tea strainer

Highball glass

Whisk

Irish coffee
glass

Wine glass

171


. .
.
8
, 160 . 1/3
.
, .
.

. ,

.
Blender.

.
.
,
, 200-300 .

.
.
200-250 .
, .
. ,
,
. ,
-,
.
. ,

.
Wine glass.

.
Irish coffee glass.

.
Whisk.

. .
, , ,
.
.
90-150 .

. ,
.
,
.
.
.
.
. .

. ,
, . 500-3000 .
. .
. ,
.

. ,
.
. .
.

. .

.
Cocktail glass.

172

.
Cocktail spoon.


,
.

. - .

.
. 200 .


THE NOVICE
BARTENDERS
GLOSSARY

.
Milk jug.

.
Sundae dish.

Blender. Automatic shaker used to prepare thick shakes and frozen


cocktails. To prepare one cocktail takes about 8 icecubes, or 160
grams. Ice should make up about 1/3 of the volume of the finished
cocktail. Put all the necessary ingredients in the blender, add ice and
blend, then pour the prepared mixture into a glass.

Citrus knife. Knife used to separate the peel of citrus fruit from
the pulp.

Citrus press. Looks like a nutcracker, a special press for easily


squeezing the required amount of lime, lemon or other citrus juice
into a glass or shaker.

Cocktail glass. Also known as martini glass or champagne coupe.


Can be either triangular or rounded. Typically, the glass is first cooled,
then the contents of the shaker are poured in through a strainer. The
long stem keeps the glass and the cocktail cool. Standard volume is
90 to 150 ml.

.
Muddler.

Cocktail spoon. Many cocktails are not whipped or whisked, but


stirred. For stirring use a cocktail spoon, which provides easy access
to any part of a vessel filled with ice and ingredients. The spoon is
also useful for pouring in and arranging layers in layered cocktails.

Cocktail stick . Small sharp stick for decorating cocktails with


olives, berries, fruits and so on.
Cocktail strainer. Used in conjunction with the shaker. Thanks to
the strainer, when pouring the contents of the shaker into the glass,
we can avoid getting unexpected ingredients into the finished drink.
Cream siphon. Made of thick glass or iron. Wider spout, better
suited for heavy cream, distinguishes it from a water siphon.
Standard volume 1 to 2 liters.
Cup. Small vessel with a handle, designed for drinking hot
beverages. Usually made of glass, porcelain or earthenware.
Standard volume 200 ml.
Flute. A sophisticated glass for cocktails based on sparkling wine.

.
Pitcher.

.
Citrus knife.

The long stem keeps the glass cold and stops the cocktail warming
up. Standard volume is 150 ml.

Highball glass. The most common glass, also known as a Collins.


Typically, the glass is filled with ice first then, using the strainer, the
ready contents are poured out of the shaker or mixing glass into the
highball glass. Standard volume is 200 to 400 ml.
Irish coffee glass. Used for serving warming cocktails such as
Irish coffee, grog or mulled wine. Standard volume is 200 to 250 ml.
The neat handle stops hands getting burned on the hot glass.

Milk jug. Large vessel with a handle and spout. Typically used for
long or soft drinks. Can be made of plastic, glass, porcelain or metal.
Standard volume is 500 to 3,000 ml.

.
Citrus press.

173

. , ,
.

.
.

,
.
.
Rocks glass.

.
.
, .
1-2 .
. .
200 250 .
.
.
.
.

, .

.
Set.

.
.
( ).
. 40-60 .

. .
,
,
.
.


.
Cream siphon.

.
.
150

. . .
, ,
,
. 200-400 .

. ,
. ,
. 200 .
.
.
( )
.
. ,
.
.

.
Tea strainer.

.
Flute.

174

.
, , .

THE NOVICE
BARTENDERS
GLOSSARY
.
Sling.


.
Mixing glass.

Mixing glass. Glass part of Boston shaker, used for cooling and
mixing the ingredients. First it is filled with ice cubes and the ingredients
poured in. Then the ingredients are carefully mixed with a cocktail
spoon and the contents poured through a strainer into a glass.
Muddler. Like a pestle, looking like a small baseball bat. Used to
crush the ingredients in a shaker, mixing glass or in a glass.

Pitcher.Small stainless steel jug, used for frothing milk, whipping


cream and preparing warming cocktails

Rocks glass. Also known as old-fashioned, lowball glass or


tumbler. Typically, the glass is filled with ice and the ingredients
poured straight over the ice. Rocks glasses are also used for drinking
spirits in their pure form with ice. Standard volume is 200 ml.

.
Shot.

.
Cocktail strainer.

Set . When you want to carry everything away all at once, you need
a glass set, a small tray which, when filled with crushed ice, is able to
accommodate a number of different cocktails and keep them chilled.

Shaker. The main piece of equipment used for the mixing and
cooling of many cocktails. There are European shakers, with a built-in
strainer, or Boston shakers. The shaker is normally filled with ice
and ingredients. The contents are then shaken until the metal part
becomes cool. Then the contents of the shaker are poured through a
strainer into a glass.
Shot glass. Used for serving shots and layered cocktails. Cocktails
in shot glasses are meant to be drunk quickly, in one gulp. The ideal
option for busy and lively parties. Standard volume 40 to 60 ml.
Sling glass. More glamorous version of the Highball glass.

.
Highball glass.

.
Cup.

Standard size 200 to 250 ml.

Sundae dish. Small metal or glass bowl, usually fluted and


stemmed, for serving desserts and unusual cocktails.

Tea strainer. Used in conjunction with a shaker and cocktail


strainer for filtering the cocktail twice from the shaker into the glass
to remove the smallest particles and stop foreign bodies getting into
the finished cocktail.

Whisk . Tool for whipping, made out of wire on a wooden, metal or


plastic handle. Making vigorous movements with the hands can whip
up not just cream, but unusual foams to decorate cocktails.

Wine glass. A misleading name, since it is used not only for wine.
Perfect for cold drinks and some cocktails with sparkling wine. The
standard volume of the glass most suitable for cocktails is 200 to
300 ml.

.
Shaker.

175


Moscow Taxi

CLASSIFIEDS

Limousine Voyage

,
,
13/6, 9
+7 (499) 9950654

Moscow, 13/6
Kuncevskaya street,
office 29
(499) 995-0654

commitment
to excellence
and high service
standards
fixed prices
English speaking
drivers and operators
taxi and transfer for
foreigners

,
, 16
+7 (985) 2224505,
+7(916)6333633
,

Moscow, 16 Signalny
Proezd
+7 (985) 2224505, +7
(916) 6333633.
Limousine, executive
car and minibus rental
Ideal for weddings
and other celebrations
Airport pick up and
drop off

www.taxi-in-moscow.com

www.limys.ru

RentExpress

RentMotors-
RentMotors-Moscow

.
, 1, .2.

+7 (495) 22 555 33

Moscow, 1 Ulitsa Timiryazevskaya, bldg. 2,


metro Dmitrovskaya
+7 (495) 22 555 33

/


100%
: , , ,


: ,

,
.

Car rental /
car with driver
delivery of cars
to destination
100 percent insurance
included in the tariff
Fleet: economy,
compact, business,
premium
Documents necessary for
foreign nationals:
passport, entry visa
or immigration card,
international drivers
license

www.rentexpress.ru
info@rentexpress.ru

176


, 3.
(50
)
+7 (495) 921-38-38

: Chevrolet
Aveo, Chevrolet Lacetti,
Chevrolet Lanos, Ford
Focus II III, Hyundai i20,
Nissan Almera.

Chevrolet Cruze;

,
;
,
.

3-5 Ulitsa Friedricha


Engelsa, bldg. 1 (50
metres from metro
Baumanskaya)
+7 (495) 9213838
new cars for hire:
Chevrolet Aveo, Chevrolet
Lacetti, Chevrolet Lanos,
Ford Focus II, Ford Focus
III, Hyundai i20, Nissan
Almera.
Chevrolet Cruze first time
on hire;
free delivery of the car to
your address, seasonal
tyre replacement;
style, quality, reliability

www.apelsinauto.ru
zakaz@russiarent.ru


, ,
...

, -, ,
. ,
.
Cheers!
The Moscow Times

The book you hold in your hands is the result of a joint creative project between
Russias only daily English-language newspaper The Moscow Times, which for
18 years has been an indispensable source of accurate, reliable and independent
information about Russia for the English-speaking community, and the young and
ambitious cocktail web site Inshaker.ru.

BAR GUIDE

,
,

Moscow Dining Guide


, ,
The Moscow Times, 18
,
,
, Inshaker.ru.

Moscow Dining Guide

Whoever you are student or academic, 24-hour party person or creative


professional, middle manager or director of your own business our Bar Guide

will help you find the best watering holes on the cocktail map of
Moscow, learn the basic secrets and skills of cocktail mixing, and
embellish your vocabulary with new words and names.
Moscow is developing rapidly and becoming one of the centers of global bar culture,
on par with New York, Berlin, Paris and Tokyo. We are delighted to be the ones to tell
you all about this important social trend.
Cheers!
The Moscow Times