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