Colin, Roman and the team. The time is 17:30. We are actually in the middle of the briefing before we open at 18:00 on the dot.

When the weather got warm and sunny, the bar was, just a little, quiter, just a little bit. We were still pretty full most of the time.

But with these soaring températures nobody wants to be outside so the bar is cracking full;

It's so fresh and cool in the bar that I'd rather be here than at home!!!

The presentation for the David Mallet, new Coiffeur, styliste, artiste and public relations ambassadeur of the Hotel Ritz Paris did not go un noticed.
A fabulous cocktail under the sign or theme of Gold went like a dream. A lot of people, oh Heavens, a Lot of People but we survived and the whole event was a success. David, sends me so many people into the Hemingway Bar. perhaps its his fault that I am always so full?!!!

It's been a year now that I have been doing Cocktail courses for professionals and amateurs and those that just want an insight into the world of cocktails in thier homes.

The courses take from 6 to 15 people maximum and we talk about the cocktail in a different way.

Strangely enough I have more French people in my English course than English and Americans, although you never really know.

Perhaps its to do with English speaking, networking and learnin(...)

I have been away for a while, photos on thier way. But contrary to popular belief? I am mainly behind the bar Hemingway..... with a few absences when I do a seminar, from time to time in the Cesar Ritz College in Montreux.

I have had the extraordinary priviledge of working as "Honorary Cabin Crew" on A 380 s and 777-30 to promote the Ritz Paris whilst "The Premiere" can enjoy the new seats and monitors and enjoy with ease a few hours in the skies at 3200 feet.
Cocktail Sere(...)

Carole Louis was incredible as usual. 16 Countries present. Marc Jean , President of the ABF Normandy, his loyal team and Michelle Frêné made this event an exceptional vintage. It's always fun being up on stage.

The Sorrentino cocktail was invented in 2013 in the Hotel Vittoria Excelsior for Guido Fiorentino. Created in the pool bar, it immediatly became the Number One cocktail around the pool. Everyone would end up enjoying one. Perhaps part of its success was the food pairing with sole in a butter sauce served in tapas form.

Surely Limoncello of Sorrento and Prosecco was an established cocktail? A look through the internet pages established the contrary. Limoncello with Champagne in a (...)