Name: James Hopkins
Company: The London Cocktail Club
Job Title: Founder / Director
What's your desert island drink & why?
Tommy's Margarita, totally session-able drink.
We have many different favourite bars depending on the occasion. What's your favourite for: A. Pornstar Martini & Date Night? B. A Bloody Marry & Brunch? C. Rum Punch & a party?
A. LCC (obviously :-) )
Which drinks industry heros have inspired you & how?
Igor Hadzismajlovic, behind the bar he's the true representative of the meaning of hospitality. Hold's multiple conversations, mixes multiple drinks, knows whats happening across the room and conducts music, lighting and the team, it's beautiful to watch. Similar approach to being a multi site world wide operator, keeps a relatively low profile and keeps humble about his impressive achievements which seem to keep growing.
Do you hace a favourite Cocktail Ingredient and why?
La Vida Tropica liqueur, because it adds an all natural bit of tropical zing when mixing things up for a banging pornstar, wicked punch or some naughty riffs on classics.
If you were a cocktail which would you be and why?
Manhattan, not to be made or drunk in a rush, don't have too much of me in one go. Loves to party but can also be serious at times. Simple to but easy to get wrong, punchy and effective. Get's the job done when time is tight.
If you could only drink alcohol which orginated in one country where would you choose & why?
Italy, vermouths and bitters and liqueurs, I love the aperitifs and digestif culture.
Which spirit/ingredients has your favourite packaging? How important is this?
I still love the look of a bottle of Bombay Sapphire on the backbar, that lovely blue hue lingering in the background just waiting to be poured. Italicus also stands out for me, the design is just beautiful. I've personally never put a lot of importance on packaging for high volume products to the on-trade, the glass is only hours/days away from being put in the recycle bin. Off-trade I can understand as it says a lot about your brand values. Then when we're talking top end cognac or whisky etc, there is definitely call for a hand blow crystal decanter style bottle, sexy, it just feels right.
Do you have a preferred mixer / soft drink / non-alcoholic option and why?
Right now I'm loving Everleaf and tonic. It makes a great non-alc spritz. The Lyres trio that make up the Negroni equivalent is also on point.
What's your favourite food to pair with drinks?
Spanish tapas, there are so many different dishes you can do and so many flavours to work with.
How did you get into the drinks industry?
From working restaurants and doing events in Melbourne from the age of 15 got me into hospitality, over to pubs in the UK at 18 and cocktail bars at 19 back in Melbourne it was a natural progression.
What do you love most about your job?
The people, my team are my family and a happy customer is my reason for being.
And the worst bits?
Having to deal with lockdown.
If you could share a cocktail with anyone who would it be and why?
Brigitte Bardot circa late 60s early 70's, couple of sidecar's and a magnum of champagne please bartender!
Do you have any recommended reads for booze lovers?
Booze lovers MUST HAVE; 'Kitchen Cocktails, recipes of the London Cocktail Club', JJ Goodman.
What are your Exotic Booze goals?
To swim in a pool of champagne. Can you make it happen?
What advice do you have for aspiring Drinks professionals?
Graft in the early days of your career, cover extra shifts at work, pick up shifts in other bars (even as a stage), read and enjoy rest on your day's off. Value quality sleep, really value your sleep. Engage with your industry peers and people who have walked a similar line successfully before you, learn from their mistakes, take notes and be ready to carve your own path. But most of all smile, enjoy yourself, this industry is supposed to be fun.
What's your pet drinks industry hate?
Being told what I should and shouldn't be drinking or eating when I'm the customer. By all means give me a polite recommendation, I love being sold to, but if I choose to stay with my weird af order then that's what I damn well want.
What's going to be the next big drinks trend?
A pint at the pub after lockdown.
What have you learnt from lockdown - any positive takeaways?
I've learnt that actually really do love a pint in the pub. For real. Positive takeaways? I love how industry operators are all gearing up to adapt their businesses and the true you comes out during this process. I've had and shared nothing but amazing support from like minded operators about what suits each others operations and how they're going about things, having shared ours too we've felt the love back in spades.
Where can we send our readers to find you online?
www.londoncocktailclub.co.uk / @londoncocktailclub / LCC Facebook
www.lvtropica.com / @lvtropica / LV Tropica Facebook
Instagram @jwdhopkins
Name: James Hopkins
Company: The London Cocktail Club
Job Title: Founder / Director
What's your desert island drink & why?
Tommy's Margarita, totally session-able drink.
We have many different favourite bars depending on the occasion. What's your favourite for: A. Pornstar Martini & Date Night? B. A Bloody Marry & Brunch? C. Rum Punch & a party?
A. LCC (obviously :-) )
B. Sager & Wild Paradise
C. Trailer Happiness
Which drinks industry heros have inspired you & how?
Igor Hadzismajlovic, Behind the bar he's the true representative of the meaning of hospitality. Hold's multiple conversations, mixes multiple drinks, knows whats happening across the room and conducts music, lighting and the team, it's beautiful to watch. Similar approach to being a multi site world wide operator, keeps a relatively low profile and keeps humble about his impressive achievements which seem to keep growing.
Do you hace a favourite Cocktail Ingredient and why?
La Vida Tropica liqueur, because it adds an all natural bit of tropical zing when mixing things up for a banging pornstar, wicked punch or some naughty riffs on classics.
If you were a cocktail which would you be and why?
Manhattan, not to be made or drunk in a rush, don't have too much of me in one go. Loves to party but can also be serious at times. Simple to but easy to get wrong, punchy and effective. Get's the job done when time is tight.
If you could only drink alcohol which orginated in one country where would you choose & why?
Italy, vermouths and bitters and liqueurs, I love the aperitifs and digestif culture.
Which spirit/ingredients has your favourite packaging? How important is this?
I still love the look of a bottle of Bombay Sapphire on the backbar, that lovely blue hue lingering in the background just waiting to be poured. Italicus also stands out for me, the design is just beautiful. I've personally never put a lot of importance on packaging for high volume products to the on-trade, the glass is only hours/days away from being put in the recycle bin. Off-trade I can understand as it says a lot about your brand values. Then when we're talking top end cognac or whisky etc, there is definitely call for a hand blow crystal decanter style bottle, sexy, it just feels right.
Do you have a preferred mixer / soft drink / non-alcoholic option and why?
Right now I'm loving Everleaf and tonic. It makes a great non-alc spritz. The Lyers trio that make up the Negroni equivalent is also on point.
What's your favourite food to pair with drinks?
Spanish tapas, there are so many different dishes you can do and so many flavours to work with.
How did you get into the drinks industry?
From working restaurants and doing events in Melbourne from the age of 15 got me into hospitality, over to pubs in the UK at 18 and cocktail bars at 19 back in Melbourne it was a natural progression.
What do you love most about your job?
The people, my team are my family and a happy customer is my reason for being.
And the worst bits?
Having to deal with lockdown.
If you could share a cocktail with anyone who would it be and why?
Brigitte Bardot circa late 60s early 70's, couple of sidecar's and a magnum of champagne please bartender!
Do you have any recommended reads for booze lovers?
Booze lovers MUST HAVE; 'Kitchen Cocktails, recipes of the London Cocktail Club', JJ Goodman.
What are your Exotic Booze goals?
To swim in a pool of champagne. Can you make it happen?
What advice do you have for aspiring Drinks professionals?
Graft in the early days of your career, cover extra shifts at work, pick up shifts in other bars (even as a stage), read and enjoy rest on your day's off. Value quality sleep, really value your sleep. Engage with your industry peers and people who have walked a similar line successfully before you, learn from their mistakes, take notes and be ready to carve your own path. But most of all smile, enjoy yourself, this industry is supposed to be fun.
What's your pet drinks industry hate?
Being told what I should and shouldn't be drinking or eating when I'm the customer. By all means give me a polite recommendation, I love being sold to, but if I choose to stay with my weird af order then that's what I damn well want.
What's going to be the next big drinks trend?
A pint at the pub after lockdown.
What have you learnt from lockdown - any positive takeaways?
I've learnt that actually really do love a pint in the pub. For real. Positive takeaways? I love how industry operators are all gearing up to adapt their businesses and the true you comes out during this process. I've had and shared nothing but amazing support from like minded operators about what suits each others operations and how they're going about things, having shared ours too we've felt the love back in spades.