Spotlight on The Soho Hotel
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… Igor Taparula (Bar Manager)
1. Favourite Rock Rose Gin and/or Holy Grass Vodka serve?
My favourite Holy Grass Vodka serve is definitely on the rocks with a lime twist.
2. What’s the top-selling cocktail in your venue?
At the Soho Hotel, our top selling cocktail is “Life’s a Peach”, which is a rum based cocktail with elderflower and obviously peach notes. The cocktail was passed from the old menu so has that advantage being well-known. However, “The Good Queen Bess” just came out with the new menu so I have faith in become as popular as the first. We also sell a lot of Margaritas, Old-Fashions and Espresso Martinis.
3. First time you encountered our spirits and why you like them?
The first time I encountered Holy Grass was here at the Soho Hotel. In fact, it was my Scottish F&B Manager who introduced the product to the hotel. When I tried I was delighted with smoothness and tasting notes of the vodka.
4. How long have you been working at your venue?
I joined the Soho Hotel on February 14th 2022.
5. Who is your drinks trade hero or mentor?
Luca Cinalli, no doubt.
6. What’s your all-time favourite cocktail?
That’s the hardest question so far… Sazerac
7. And which piece of music would you listen to whilst sipping this drink?
Perhaps, Bossa Nova followed with a cigar.
8. Favourite venue (anywhere in the world) other than your own bar?
9. Fantasy cocktail hour: who with and what would you drink?
Hemingway Daiquiri with the Nobel itself.
10. Is sustainability important to you and, if so, how do you incorporate that interest into your work?
Indeed, that’s a subject that comes more to our attention every day. This is applicable in many forms such as recycling, reducing waste, saving materials and so on. The fact we have the ability to meet our own needs without compromising the economy, society and the environment must be taken seriously.