Hemmes and Merivale launch J&M Whisky Bar inside Angel Hotel

SYDNEY is entertaining some whisky business this week as the Merivale empire opens J & M, an intimate whisky bar on the upper levels of the historic Angel Hotel.

J & M pays homage to John Hemmes, the head of the hospitality dynasty now operated by his son Justin; and his wife Merivale.

Fitted out with velvet, leather, copper, glass, and wood, J & M celebrates it’s decadent history with exclusive whiskies only available from what group bars manager Paul Mant calls the “discreet oasis”.

Highlights from the cocktail menu include the ‘POPSCOF’ — buttered popcorn washed in Chivas Regal 18yo, salted caramel syrup, bitters and Himalayan salt, and the ‘Blood and Marie’ — Chivas Regal 18yo, Cynar, Cherry Heering, Antica Formula, pink grapefruit and cherry dust…..

Cook Strait Sling on winemag.com/recipe/cook-strait-sling/

Recipe courtesy Philip Greene,

1 ½ oz. vodka (Greene recommends 42 Below)
½ oz. fresh lemon juice
½ oz. Cherry Heering Liqueur
¾ oz. Domaine de Canton Ginger Liqueur
2 dashes Angostura bitters
2 dashes orange bitters
Seltzer water
Add all ingredients except seltzer water to a cocktail shaker filled with ice, and shake vigorously. Strain into a chilled highball glass filled with ice. Add two ounces seltzer water to shaker, swirl it around the ice, and then strain seltzer into glass, topping off the cocktail.

Cocktails to toast the immortal memory on Burns Night on barmagazine.co.uk

…The Bloody Ampersand – a twist on a classic whisky-based Blood & Sand – mixes the gin with Aperol and Cherry Heering liqueur, topped with champagne. The Howard Flowery is a twist on a classic Penicillin, made with Hendrick’s, rose syrup, ginger syrup, Laphroaig, lemon, a cucumber slice and egg white with a rose petal garnish. A twist on a Heather Cocktail is Heather and Salt, combining gin, pomegranate syrup, Cocchi Rosa and a pinch of salt, served with a lemon zest…


Remember the classic spaghetti scene from Lady and The Tramp?(Hint — it involves two smitten pooches and one plate of pasta and meatballs.) With that sharing sentiment in mind, Moses Laboy of Bottle & Bine (1085 2nd Avenue; 212-888-7405) created a Valentine’s Day cocktail intended to encourage public canoodling.
Laboy’s drink for two, which he calls the “Get Lucky”, employs vodka as the base. While other spirits like bourbon, rye, and mescal can be acquired tastes, vodka is the ultimate neutral. The bartender adds Cherry Heering for sweetness (and a romantic red hue), fresh lemon juice, ginger liqueur, and orange bitters for a little bite.

“I take my cues from the kitchen; I always have,” Laboy says. And the drink features another special touch — an ice cube with a loving message inside, which is slowly revealed as the ice melts.

Laboy is also making a version of the cocktail with gin, for drinkers who want to spice up the night a little more.

Get Lucky by Moses Laboy
1 1/2 ounces Domaine de Canton ginger liqueur
1 ounce vodka
3/4 ounce fresh lemon juice
1/2 ounce Cherry Heering
4 dashes Regan’s orange bitters

Write a Valentine’s Day message on a strip of paper, laminate the paper, and put in an ice cube tray. Cover with water and freeze.

Add all ingredients to a shaker with ice. Shake vigorously until cold and double strain over two ice cubes. Serve in a glass big enough for two straws.

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