We are proud to work with some of the top venues and bartenders. Here, our Brand Ambassador, John, spends five minutes with some of the bar-trade professionals who love our spirits.
Five Minutes with… Max Hayward, from the Lab 22
Favourite Rock Rose Gin and/or Holy Grass Vodka serve?
I think Rock Rose makes a cracking martini! The gin is high enough quality to really hold its own with few additions.
What’s the top-selling cocktail in your venue?
The top-selling drink is called #makemefamous. The concept was “what happens if you cross a gin and tonic with a porn-star martini?” The result is a lovely, refreshing gin cocktail with a backbone of passionfruit wine and a hint of vanilla.
First time you encountered our spirits and why you like them?
I first saw Rock Rose and Holy Grass at my old job about 5 years ago. The branding really stood out to me, and I tried a Rock Rose G&T which I really enjoyed. I think the spirits are well made, versatile, and most importantly, delicious!
How long have you been working at your venue?
Just over 4 years now
Who is your drinks trade hero or mentor?
I’ve had so much great advice, mentoring, and training over the years, but if I had to pick one which really had a lasting impact on me, it was Peter Dorelli, who ran the American Bar at the Savoy from 1984 until 2003. I saw him give a talk in London, and his attitude towards bartending and hospitality in general really changed my perception of the industry and my career path.
What’s your all-time favourite cocktail?
Corpse Reviver #2, no question. It’s the perfect balance of sweet and sour citrus, with a little gin and absinthe kick.
And which piece of music would you listen to whilst sipping this drink?
If I’m relaxing, 90s hip-hop, or if it’s been a long day, something heavy like Deftones or Queens of the Stone Age.
Favourite venue (anywhere in the world) other than your own bar?
Homeboy in Islington, London. Guinness, lots of whiskey, cocktails, snacks, and great hospitality. All of the things I want in a bar!
Fantasy cocktail hour: who with and what would you drink?
Honestly? Several pints of Guinness and some cheeky martinis with my friends and family.
Is sustainability important to you and, if so, how do you incorporate that interest into your work?
Yes I’m a really big believer in it. We like to make our menus as closed-loop as possible, upcycling whatever ingredients we can. I think the best thing you can do, though, is source your ingredients locally – the less distance it has to travel, the less impact on the environment!