Rag­ing Bull Chop­house & Bar

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The im­pres­sive chem­istry be­hind the bar of this most pres­ti­gious es­tab­lish­ment is all in thanks to head mixol­o­gist Ulysse Jouan­neaud. And not just Rag­ing Bull but all the bar lists of the Shangri-La at the Fort boast the Jouan­neaud touch.

Says the sea­soned bar­tender: “We al­ways try to cre­ate new things to en­hance the over­all ex­pe­ri­ence of the guests. Ev­ery­one works hard to el­e­vate the cock­tails and po­si­tion the bev­er­age pro­gramme here as some­thing the mar­ket would re­ally ap­pre­ci­ate. Most of the in­gre­di­ents that we use are also home-made and we are soon go­ing to ex­plore dis­till­ing our own gin, which will be car­ried by our new bar!”

With more than a decade of mixol­ogy be­hind him, this French­man loves to play around with gin and mez­cal and will al­ways have bit­ters well stocked. Rag­ing Bull’s must-try sig­na­ture cock­tail is the Cow­boy Old Fash­ioned, while the clas­sic ne­groni and the gin-based Take Madame To A Bub­ble­bath are also right up there. Says Jouan­neaud, “Mixol­ogy is more than plac­ing a few in­gre­di­ents into a cock­tail shaker. It is some­thing that con­stantly changes. Mak­ing a great drink in­volves a lot of trial and er­ror. It takes more than just tech­nique—it re­quires a dif­fer­ent level of cre­ativ­ity and unique­ness paired with the will­ing­ness to learn and evolve. I get in­spi­ra­tion from what I see around me on a daily ba­sis. Every­thing is an op­por­tu­nity to learn and be in­spired.”

Armed with his acute palate, cre­ativ­ity, jig­ger, and “spir­it­spi­ra­tions,” Jouan­neaud keeps the cock­tail cul­ture of this five-star prop­erty’s pop­u­lar high­end bar in­no­va­tive with his inim­itable crafty con­coc­tions.

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