Chris Moore: Coupette (London)

Chris is the founder of Coupette, London. He makes two cocktails for us, one with Rum and Champagne and the second with Calvados and Apple Juice.

Chris introduce yourself
Hi I’m Chris and I began working in bars of an evening whilst I was studying. As it was the early noughties I got into flair and when I finished with my studies I moved to Edinburgh. I still remember going to a bar there called Tonic and trying my first Old Fashioned and thinking this is exactly what I want to do. In 2005 I moved to London and worked with Nick Strangeway at Annex 12 and for the next five years moved around various cocktail bars until I joined the Beaufort Bar at the Savoy Hotel in 2010. I left at the end of 2015 and spent over a year preparing the opening of Coupette. We are a neighbourhood bar in Bethnal Green, London, open all day with an emphasis on french products and heritage. I am so inspired by the french and their culture, food and craftsmanship. Our main focus here is calvados and cider, but we also have amazing armagnacs and regional french liqueurs.

The classic you want to show us
Champagne Pina Colada
20ml of Bacardi Heritage
10ml of 3 Rivières White Rum
35ml of Pineapple Cordial
3 Scoops of Coconut Sorbet
75ml of Champagne

The bar you dream of
Coupette is it for me. I chose every light fitting, every table and I love the area we are in, as opposed to central London. We serve coffee and food through the day and cocktails in the evening. Customers can come here anytime, for anything… it’s perfect. This place is like my child and I wouldn’t change a thing.

What do you do in your time off
I used to box which i still love and I do yoga too. When I’m not at the gym or studio I go out to eat with my wife. Barrafina in Drury Lane is our go to place for a great meal.

The spirit you like the most
There’s only one answer to that question, and it’s calvados. If it’s young or old and depending on the apples used it creates varying flavour profiles which is why we have a ‘monthly’ calvados that we feature. In cocktails it’s extremely flexible and works in all classics from a negroni to a manhattan.

What ingredient do you enjoy using in cocktails
I really enjoy using dessert wines at the moment. They give you acidity, sweetness and flavour as opposed to just adding sugar to a drink.

What makes a good cocktail
Everything. From the back story to the balance, glassware and quality of ingredients. Every little detail is important, and for me that’s what makes a great cocktail.

The signature cocktail you want to show us
30ml of Calvados of the month
90ml of Apple juice of month

Where do you think we need to go to interview another bartender
Himkok in Oslo, it’s like Disneyland for bartenders and in Kyoto go and see Mr Takayama at Calvador.


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