Mixing with cider at Rekorderlig's Jam Session

Susanna Forbes

Susanna Forbes

04 December 2015

Collaboration not competition was the name of the day as 25 bartenders joined Rekorderlig’s London Jam Session at its pop-up Cider Lodge at London Southbank Centre’s Christmas Fair on 1 December.

Following a successful first outing in Glasgow earlier this year, Rekorderlig again teamed up with Liquid Academy’s Scott Gemmell to offer bar staff the chance to play around, test out, and share notes and tastes on cider cocktails.

As part of its #HotOrCold campaign, the idea was to inspire bartenders with warm as well as chilled cocktails recipes. After a few cider cocktail tips from global brand ambassador Joel Persson, tables laden with spirits, liqueurs, fresh fruit and all manner of spices were on hand to be plundered. ‘There was no real agenda,’ said Gemmell. ‘It was just providing an environment to be creative.’

While most present already stocked Rekorderlig in some form, not all were using it in cocktails – yet. However, all we spoke to had plans to post the event. ‘It’s so much fun,’ said Sam Hutchinson from Grand Union Bar in Wandsworth, there with fellow bartender Nadene Alleyne. ‘We’ll certainly be trying to implement.’

Creations we enjoyed included Sweet Swift Kick, by Stephen Flukes from Birmingham’s Gas Street Social, with its hit of chilli and absinthe alongside Rekorderlig’s Winter Cider; the warmth of Tis The Cynar To Be Jolly, with its syrup of Winter Cider, lotus flower and Earl Grey, from Joe Stevenson, Birmingham’s Island Bar, and the refreshing Swedish Kiwi, by Zoë Hargreaves, from the Lord Morpeth in Bow, East London, with its mix of fresh fruit, gin and Dry Apple Cider.

Recipes of the evening’s favourite cocktails will be shared online in due course.

Meanwhile, sales of Rekorderlig’s Winter Cider continue to grow – 1,000 mulling urns are due to go into bars and pubs this year, with other popular POS including a bespoke teapot for individual warm cocktail serves.

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