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Remy Savage

Head bartender @artesianbarlondon 🇬🇧 London / Paris 🇫🇷🍸 @bar___savage

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- Mid Roast Soda 🍾 - So I made (A LOT) of carbonated, half roasted Ethiopian coffee soda thingy. We think it is pretty spectacular with Olorosso, agricole, cognac (or anything really)... Got about 10 litters, meaning I have 30 bottles to give away to anyone in east London who would like to try it out! Just give me a shout 🙃 at Bethnal Green

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- Bistro Boys 💁🏻‍♂️🇫🇷- @plougrat @hadrien_moudoulaud #bistrot at Artesian

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- St Germain & Carrot - Here is an “interesting” fact about carrots: 🥕 are naturally really high in both water and sugars, when exposed to heat terpenoids (Wich is what gives carrots it’s flavour) are being realeased. This is why raw carrots and cooked carrot taste completely different (i know, fascinating...) In this particular case we steam the elderflower liqueur with carrots, tweak the acidity and simply add fresh carrot juice. It’s floral & earthy and refreshing and voila. 🌸🥕 #amostminimalisticmenu #🥕 #2ingredientsdrinks #cocktail #cocktailbar #🍸 #leicasl at Artesian

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- Plymouth & Muscat Grapes - This one is quite fun, i usually say it is in between a Dry martini & a Gimlet but that’s alredy making it more complicated than it has to be. We simply use frozen booze and clarified Muscat grape juice (Wich taste like flowers🌸). (Also available with @absolutelyx). 🍸 by @emilio_di_salvo #amostminimalisticmenu #ginandjuice #cocktailmenu #cocktail #🍸 #drinks #cafemimo at Artesian

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- Rhubarb & Gentiane - Another 2 ingredient drink that uses nothing but two bottles we found were ment to meet 👭. We use a sparkling rhubarb wine that @ranvanongevalle found in Latvia(@abavas_vini) and a gentiane based aperitif from France 🇫🇷. The incredible acidity and saltiness of the fermented rhubarb compliment the bittersweet earthy-ness of the gentiane to make a light, spritz-like delish little drink. #amostminimalisticmenu #2ingredientsdrinks #cocktail #leicasl #minimalism at Artesian

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-📖- at Artesian

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- Sara - I’ve been working with @sara.moudoulaud since 2016 in two different bars/ countries. I couldn’t be prouder of her. Tonight is her last shift @artesianbarlondon so you better come for a bisou and tell her how amazing she is otherwise I will have to do it (and I get all emotional at this kind of stuff 😶). at Artesian

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- 🇵🇹 - A pretty intense week thank you to everybody who made time to listen me talk about #amostminimalisticmenu in Tel-Aviv, Lisbon & Zagreb! 📸 @tiagomaya at Lisbon, Portugal

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- Bacardi Heritage & Sake 🍶- This particular one is one of the weirdest yet most delicious drink I ever had. We are using Tamagawa Time Machine, a Jumai-shu Style saké using a recipe from 1712 with a unusual amount of polished rice (88%). Its deliciously sweet and acidic, but above all has a bombastic umamiish mushroomy finnish to it. Simply stired with the crisp and fruity (and delish) Bacardi 44.5%. Great sourcing work from @krystian_kropaczewski 🍸 #amostminimalisticmenu #rhum&sake #cocktail #cocktailmenu at Artesian

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- Champagne 🍾 & Cream 🥛- In my petite experience every menu has one of those. The one that stops you from sleeping by fear of it not being as delish as it sounds 👻. For me this one was the worst case so far, the drink had to evolve 3/4 times between the menu launch to today to finally land on something we find perfect. The chalenge was to come up with a structure where the fat of the cream will compliment the acidity of the champagne,it was a pain but I must say I am now pretty proud of this one 🤗 We start by making a « crème de Cream »(Hihi) where we add neutral salt, sugar & alcohol to Cream and blend it in the Thermomix. After 10 minutes we find ourselves with both the cream liqueur and a sweet and salty butter. We then burn the butter in a pan until it turns balck, add some more neutral alcohol and throw the lot in the centrifuge. After 20 minutes at -10•c we separate the fat again and keep a « black butter spirit » Wich is then simply added to champagne. The creme de cream is then used for our new welcome drink alongside mint distilate & White chocolate (grasshopper anyone?) The process is a little lengthy but the result is defo worth it 🙃 #🍾 #🥛 #🍸 #amostminimalisticmenu #leicasl #champagne #cream #100dollarbillyo #cocktail #cocktailbar at Artesian

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- Acqua di cedro & Sandalwood - (Probably my current favorite🤫) This late spring, mega clean delish of a drink is pretty straight forward; we make a water based distillation of SandalWood, blend it with @distilleria.nardini Acqua di Cedro and carbonate the lot. The top notes of the SandalWood break down the sweetness of the liqueur to make for a crisp almost perfume like highball. 🍸by the brilliant @hadrien_moudoulaud #amostminimalisticmenu #sandalwood #cedro #🍸 #cocktail #cocktailmenu #highball #minimalism at Artesian

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-🏠👨🏻‍🔬- at Bethnal Green

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- Zetta gets it - It took me a while to realize that if a menu is too complicated for a 4 years old, it’s probably too complicated for everybody 🙃🦄 at Bethnal Green

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-Waiting for London to get tropical- ☀️🦢❄️ at Bethnal Green

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- Thai Basil & Charentais Melon - Thai Basil (as I am sure you guys know) taste a lot more like tarragon & anis than Basil itself, it also turns out to be underline perfectly the highly fragrant & tropical Melon Charentais. For this drink we distill @ketelone Vodka with fresh Thai basil, then blend it with @merletspirits Crème de melon charentais and more fresh Thai Basil leaves. The result is this Disco & Delicious summer drink where the high notes of the Basil cut down the richness of the liqueur. 🍸by @emilio_di_salvo #amostminimalisticmenu #2ingredients #🍈 #drinksyouactuallywanttodrink #cocktail #summerslam #thaibasil #melon #leicasl at Artesian

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- Courvoisier VSOP & Green Coffee - This one is fun, Unroasted Ethiopian Werka coffee has a very subtle white flower hints on top of its incredible vegetal (green) flavour. We infuse under vaccum the cognac and the whole unroasted beans for 6 hours at room temperature, strain it, and distill it (Wich is why it comes out perfectly clear). There is something amazing that happens where both flavours work alongside each other in a very effective way, starting with the wood and peach of the cognac to develop into a bright vegetal and floral drink. It’s also a great opportunity for you to get deliciously tipsy while pretending you are having a glass of water 💧 #amostminimalisticmenu #2isenough #gnac #coffee #cocktail #hotelbar # at Artesian

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- Martini Ambrato & Capovilla Abricot - 75ml Martini Ambrato 10ml Capovilla Albicocche Del Vesuvio This particular drink is the reason I felt confident pitching a 2 ingredient menu. If for a minute you were to consider the possibility of « destiny » being a thing It is easy to imagine that somewhere on the planet there is a Vermouth ment to be with an Abricot eau the vie. We think that this is the one, the Ambrato brings camomille, honey and the body of the drink whereas the eau de vie dries it out and add layers and layers of stone-fruit-yogourt-like-deliciousness. #amostminimalisticmenu #🍸 #2isenough #hotelbar #cocktail #🍑 #coupette at Artesian

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- a most minimalistic menu- Over the past year we made a radical change at the way we look at putting flavours together; not thinking about what to add but more at what to take away in order to let our products speak for themselves. Our 22 drinks only features 2 ingredients. The menu itself is what we beleive to be the physical expression of Van Der Rohe’s vision: Less, when manipulated by humanity, can become More. Half of the drinks are based on the idea of sourcing, simply finding the two ingredients made to work together (and therefore feature no homemade ingredients). The other half is based on technique, making the most of the tools we have to « force » flavors together in this we were allowed to make the two ingredients work together by using (neutral) water, sugar, salt, alcohol. Only things that have no flavor, only taste. Couldn’t be prouder of us 😘@emilio_di_salvo @annasebastian3 @krystian_kropaczewski @ranvanongevalle @alexanderjameswhisky @plougrat @morgana_toro @simosacko @alessio_ice_favini @kittydsm @sara.moudoulaud @hadrien_moudoulaud @giuggifoca @gabriele.sasnauskaite @alext_king @leonwilkesback @toffske @awindmar #amostminimalisticmenu #2isenough #cocktailmenu #hotelbar #minimalism at Artesian

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