TheTastemaker

Niki Chesworth10 April 2012

Advertisement feature

Shannon McCoy, manager of one of London's most salubrious, indulgent and theatrical bars, the Beaufort Bar at The Savoy, talks to Niki Chesworth about rhubarb, Manhattan and Grey Goose cocktails.

Life is a cabaret at The Savoy's new Beaufort Bar, where the manager and sommelier Shannon McCoy, and her team conjure up some very theatrical cocktails.

Guests can sip some of the world's best cocktails in one of the unashamedly ornate alcoves as they lounge decadently on the velvet furnishings while listening to the nightly live cabaret.

They can order an equally spectacular Winston cocktail which has been poured through a sieve containing a muddled Romeo y Julieta cigar and couples can even have their drinks served in a gilded cage.

Such fantastic creations served in a theatrical way in such glamorous surroundings make the Beaufort Bar arguably the most debonair drinking den in London.

That is why The Savoy needed someone very special to run its salubrious and sophisticated new bar - and they found her at the Four Seasons Hotel in New York, where Aussie Shannon McCoy had wowed mid-Manhattan as the bar manager.

'Of course, I jumped at the chance to be part of the opening of the Beaufort Bar,' says Shannon.

'It gave me an opportunity to indulge two of my biggest passions - creative cocktails and grower champagnes - and to surround myself with people who are excited by the same things. New Yorkers love to play on the classics, while Londoners are excited about trying something new and experimenting with their drinks.'

What's exciting my taste buds?

'We've just been working on a new cocktail: it's a sparkling play on a rhubarb crumble - the side of ice cream paired with the rhubarb flavoured cocktail is shockingly good! Grey Goose vodka, slow-cooked rhubarb, vanilla liqueur, champagne, crumble and vanilla ice cream.'

Such an amazing concoction from a humble crumble reflects Shannon's career, which began in a small rural town in the back of beyond, six hours south of Sidney. After studying hospitality management, she moved to the other side of the world to work for the Four Seasons in the exclusive ski resort of Whistler, British Columbia.

'That is where I fell in love with wine' says Shannon. 'I was inspired by a sommelier I worked with who gave me the passion to learn and so, over four years, I studied to be a sommelier myself. I really got to understand the pairing of wine with food which led on to the pairing of cocktails and food.'

If Canada taught her to love wine, Manhattan - her next move - was where she learned to adore the art of making a great cocktail.

'If you look at a cocktail like food, it is a chance to be involved in the creating of what you are serving, rather than serving another chef's creation,' says Shannon.

'It is so much more exciting working with the best ingredients such as Grey Goose vodka with its exceptionally smooth taste, to create the perfect base for great cocktails.'

Tasting the difference

'There is a fine line between a good drink and a great drink. People's palates are so advanced today and they are now so savvy they can pick up the smallest difference in an ingredient.

'Taking the time to find the best products is part of my job. I personally selected each of the wines, champagnes and spirits after tasting hundreds.

'Just as there are differences between wines, there are differences between vodkas, which are critical when being used in a cocktail.

'I respect Grey Goose for using the best available ingredients such as the finest French wheat to create the world's best tasting vodka.'

"If you look at a cocktail like food, it is a chance to be involved in the creating of what you are serving, rather than serving another chef's creation."


Discover your personal taste

Understanding your palate and knowing the difference between 'smooth', 'strong', 'wet' and 'dry' is the best way to make sure the cocktail you order is perfect for you, every time.

If you enjoy strong, dry flavours then a simple but sophisticated Grey Goose Martini is likely to be right for you, while the elegant and floral Grey Goose Le Fizz - Grey Goose vodka, fresh lime and elderflower topped with chilled soda - is for those who like their drinks light and refreshing.

Grey Goose is hosting Taste By Appointment, a series of events from June to October in some of the finest locations in London. Taste expert Joe McCanta will guide each participant through the fascinating world of taste followed by a unique personal cocktail consultation.

At the end of the consultation each guest will have their own bespoke cocktail created to suit their individual taste. They will also be equipped with a collection of their favourite cocktails and downloadable recipes to present to bartenders when next ordering a drink.

To make an appointment to discover your personal taste with Grey Goose CLICK HERE.

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in