Spotlight on The Clockwork Rose, Bristol
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… Kit Stutt (Owner)
1. Favourite Rock Rose Gin and/or Holy Grass Vodka serve?
ON THE LAWN – Holy Grass Vodka, Elderflower Liqueur and Lime Juice. Served “Margarita style”.
2. What’s the top-selling cocktail in your venue?
The PAN-GALACTIC GARGLE BLASTER – a cocktail homage to “The Hitchhikers guide to the Galaxy”.
3. First time you encountered our spirits and why you like them?
I’d seen them around for a while but first tried the Vodka in September 2020 and it’s been on our back bar ever since!
4. How long have you been working at your venue?
I opened The Clockwork Rose in September 2017, but have been working in hospitality since 2003.
5. Who is your drinks trade hero or mentor?
I don’t really have anyone that I look up to in the drinks trade, however I have taken a lot of inspiration from famous chefs such as Albert Adrià (El Bulli, Tickets), Rasmus Kofoed (Geranium) and Grant Achatz (Alinea). When designing our drinks, we have taken culinary concepts and attempt to translate them into cocktail serves.
6. What’s your all-time favourite cocktail?
Vieux Carré – Named for the French Quarter of New Orleans, it is a combination of Cognac, Rye Whiskey, Sweet Vermouth, Benedictine and Peychaud Bitters, served short over ice.
7. And which piece of music would you listen to whilst sipping this drink?
The entire catalogue of “Post-Modern Jukebox”!
8. Favourite venue (anywhere in the world) other than your own bar?
Little Red Door, Paris. A lovely venue with amazing drinks and fantastic service.
9. Fantasy cocktail hour: who with and what would you drink?
Brian Blessed. Unfortunately, he doesn’t drink alcohol, but I would happily drink enough Holy Grass Martinis for both of us!
10. Is sustainability important to you and, if so, how do you incorporate that interest into your work?
Sustainability is very important and there are many things we do to try to create as little waste as possible. One of the main things we do is fry off chickpeas to serve our guests and use the aqua faba (chickpea water) rather than egg white in our cocktails as a more sustainable substitute. This is a 100% zero waste task and all disposable packaging from the process is easily recyclable.