Joseph is a bartender at Satan’s Whiskers in London. He makes two cocktails for us, one with Gin and Absinthe and the second with Bacardi and an Apricot Liqueur
Jospeh introduce yourself
My name’s Joseph Hall, I’m twenty three and I started bartending five years ago. I didn’t love school, so never really applied myself and as a result did not go to university. I sat around for six months after my A levels and thought about what I really liked doing. I wanted to do something creative, but I loved interacting with people, so I decided bartending was the perfect solution. I attended London Bar School and afterwards got a job at Wax Jambu in Islington, followed by a stint in Bristol. Once I really got into bartending I realised what a craft it was and how satisfying it could be. I returned to London and worked at The Savoy, but as I prefer a more casual bar when I was offered a job at Satans Whiskers I took it and have been here over a year now.
The classic you want to show us
50ml of Tanqueray Gin
25ml of Noilly Prat Dry Vermouth
5ml of Maraschino Liqueur
2 dashes of Orange Bitters
1 dash of Absinthe
The bar you dream of
Firstly, I’d never want a bar that’s too serious. I think it would be in East London, somewhere like Stoke Newington or Dalston. My menu would be seasonal and ever-changing and I’d also offer food like burgers, wings and fries. I’d like a small, intimate space with loads of curiosities… it needs to be ‘instagrammable’ as someone once said to me. A small, friendly neighbourhood bar that’s accessible and only uses seasonal products would be perfect.
What do you do in your time off
I am not adverse to the odd game of FIFA online, but never before work! I generally just love hanging out in East London. Enjoying coffee and reading in places like Petit Pois and Second Shot and people watching on Shoreditch High Street (I don’t always get what they wear, but I admire their bravery).
The spirit you like the most
I think it would have to be cognac, as it’s such an occasion drink. It’s an incredibly versatile spirit and can lend itself to a light, long drink or a dark and boozy cocktail. You can have a whole night on cognac and I often do.
What makes a good cocktail and which product do you want to highlight at this moment
I’m going to give you a conceptual answer and then a factual answer. The conceptual answer is anything delicious and the factual answer is: temperature, ingredients, accuracy of pouring, dilution and quality ice.
Cream. Chefs use loads of butter… I use cream. It’s sexy and silky and scientifically proven to be the most delicious ingredient known to man. No it’s not, I just made that up, but I love it. It makes a cocktail naughty and I like naughty drinks.
The signature cocktail you want to show us
The Yellow Bird
35ml of Bacardi 8
35ml of Pineapple Juice
15ml of Lime and Sugar
5ml of Apricot Liqueur
5ml of Vanilla Liqueur
A chunk of Banana
Where do you think we need to go to interview another bartender?
You have to go to Happiness Forgets as it’s my favourite bar in London. And another bar that is completely different to us, but makes incredible drinks is 69 Colebrooke Row.
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