squaremeal.co.uk | 109
"The Haar opens up the whisky," explains
Sibilia. "When you taste whisky neat the
alcohol can be so strong that it's easy to miss
the complexity of avours. The Haar lets you
experience all of that.
"Separating the aroma from the drink adds
a di erent element to the cocktail."
More than just a drink, this is a feast for
the senses. "You have to use all your senses
to appreciate it," adds Sibilia. "We do a lot
of whisky tastings here and some of our
customers know their whisky really well. But
when I present a smoking cocktail, people
will always say email@example.com/p>
39 Whit eld St, W1T 2SF; 020 7323 1544;
Oskar's Bar at Michelin-starred Dabbous is
known for its creative cocktails and clever use
of ingredients, so Oskar Kinberg couldn't wait
to start experimenting with the Ardbeg Haar.
The current drink on his menu that uses the
Haar is a twist on the classic Appletini.
"We opted to do a more grown-up version
of this classic in a 'dry Appletini' made with
gin, ice cider and extra-dry vermouth. After
this we add the Haar mist to make the drink
complete," says Kinberg.
"The drinking experience is rst strong,
peaty Ardbeg vapour followed by a cold,
crisp, dry apple beverage - it's great to
enjoy on any occasion. The Haar is a great
conversation firstname.lastname@example.org "Once
people see it everyone gets curious..."
Reverend JW Simpson
32 Goodge Street, W1T 2QJ; 020 3174 1155;
Styled as the private residence of the titular
reverend, complete with peeling wallpaper
and cosy chairs, this hidden gem is part of
the Bourne Hollingsworth Group. Head
bartender Jay Smith works with the Haar mist
in his Slow Stop cocktail, using a classic
"Ardbeg, ginger liqueur and historical
Abbott's bitters are stirred with a homemade
sloe berry and juniper smoke infusion to work
with the complex fragrant avours of Ardbeg
10 Years Old," says Jim Wrigley, the group's
"The Ardbeg Haar has found a rm home
here at Rev's," adds Wrigley. "The Slow Stop
is served to share, split between two specially
designed Haar glasses over an ice ball.
"The Haar mist balances the delicate
aromas of the drink for a sumptuous and
interesting Ardbeg serve."
MEET THE FAMILY...
ARDBEG 10 YEARS OLD
A complex, smoky whisky with aromas of dark
chocolate and black pepper, plus graphite
notes and citrus freshness. Intense peatiness is
balanced by warm spice and dried fruit, with a
hint of saltiness leading to a long nish.
Named after the loch that supplies water to
the distillery, this expression is aged in old
sherry casks. Aromas called to mind include
Christmas pudding and a smoky coal re, while
wintery spices mix with more smoke and black
treacle in the mouth, with a delicious raisiny
North of Islay is a treacherous whirlpool, which
gives its name to this brooding expression with
torrents of taste. Look out for black fruits, tar,
aniseed, clove and chocolate on the nose and
palate, followed by a punchy nish with hints
of hot pepper sauce.
From left: mixing Islay's Spirit at Barts; the nished cocktail;
the Slow Stop at Reverend JW Simpson; Oskar Kinberg's 'dry
Appletini'; the revolutionary Ardbeg Haar carafe