Calabrese arrives in London as the Mule Bar opens

Calabrese arrives in London as the Mule Bar opens

Salvatore Calabrese, one of the world’s most high profile cocktail experts, has a new London home.

He is keeping it in the family by partnering with his two sons, Gerry and Jon Calabrese, at The Mule Bar, the new Spitalfields venue opened underneath The Holy Birds.

Calabrese, known as The Maestro in the trade, has painstakingly created a classic menu of over 50 cocktails that spans his own 50-year journey within the drinks industry.

He will take up residence in The Mule Bar, whose décor pays homage to the swinging sixties, a truly iconic decade which saw the real birth of the cocktail party.

Calabrese’s menu will transport guests back to this golden era, with many drinks appearing that may have fallen out of faddish fashion but still stand the test of time today.

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There is The Blue Hawaiian, Elvis Presley’s favourite tipple made from rum, Blue Caruçao, coconut cream and pineapple juice; the Pink Squirrel made with almond liqueur, Crème de Cacao White, fresh cream and ground cinnamon; and Horse’s Neck, a zingy concoction of gin, ginger ale, Angostura Bitters and a grapefruit spiral alongside classic martinis, negronis and manhattans.

In a stylish setting that truly befits a legend, The Maestro will be hosting regular tastings and masterclasses hosted by him as well as offering guests cognacs from his own world class private collection.

Guests can be guided through his dedicated negroni, manhattan or martini menus, featuring drinks that have earned him the highest order of international acclaim, as well as delving into some of the new creations he has devised exclusively for The Holy Birds.

Calabrese left Playboy a year ago and since then has offered his energy and expertise in supporting his sons in what is their biggest venture to date.

The Calabreses are rapidly becoming one of the most famous bar dynasties and The Mule Bar will continue to build on their legacy.

More Information

Take a look at some images as Calabrese runs through his favourite recipes in London here.