Josh Joyce is the Head Bartender of FARE in London. He makes us two cocktails, one with Bourbon and Grenadine and the second with Cognac and Aperol.
Josh introduce yourself
I started working part-time in the industry in Bristol, whilst I was still studying at college. I actually began as a bar back when someone didn’t turn up for work and I just thought it was awesome. I started reading loads of books about cocktails, met Joe Hall and got my first real job in a cocktail bar. I left Bristol when I got a role at the Beaufort Bar in the Savoy Hotel, London and afterwards moved to Satans Whiskers for two and a half years. That’s where I really learnt to make classic drinks and I loved working there. I knew Marcis from Sager and Wilde and wanted to learn a new way of making drinks, so moved to FARE when they were looking for people. The idea here is to have a casual bar upstairs with all the drinks on tap (wine, beer and aperitivo style cocktails) and great pizzas and small plates. Downstairs we have a more classic restaurant and bar, with progressive drinks that regularly change.
The classic you want to show us
2 Oranges Slices
15ml of Lemon Juice
15ml of Simple Syrup
5ml of Grenadine
45ml of Bourbon Whiskey
The bar you dream of
To be honest I like simple things, so it would be a small classic cocktail bar for around 40 people. It would probably be in London as I love it here, London is home. I like the idea of a place where the acoustics are really good, as music is super important to me. I’d have a rail full of things that make nice drinks and big freezers to keep everything super chilled and I’d serve food that people want to eat when they drink.
What do you do in your time off
I like going to restaurants, bars and pubs with friends and drinking and eating nice things.
The spirit you like the most
It would be cognac for sure. When I started at Satans I really got into it. I think it’s a spirit that really exemplifies the effects of terroir on flavour and it fascinates me.
What makes a good cocktail
Technique is probably the single most important thing. Knowing how different drinks should be made, how the ice is placed and how cold it should be. Temperature, dilution, does it look good, is the texture right and is the drink the best it possibly can be? These are all the things you should ask yourself and what make a good cocktail.
What ingredient do you enjoy using in cocktails
I think I’ve made my most successful drinks with fresh fruit, especially berries. I especially love strawberries, as they make the kind of drinks I want to drink.
The signature cocktail you want to show us
2 Small Strawberries
15ml of Lemon Juice
20ml of Simple Syrup
15ml of Aperol
15ml of Pink Grapefruit Juice
40ml of VSOP Cognac
Where do you think we need to go to interview another bartender
In London I’d say Joe Hall, but you’ve already talked to him… so Nicole Sykes at Lyaness, she’s awesome. Also go and see Andy Loudon at Tippling Club in Singapore.