MIXING IT UP AGAIN
Cocktail team lined up for new venue
THE Amsterdam Bar is one of the shuttered venues in the city awaiting updates on the prolonged, multitiered approach to our stalled exit from lockdown. Winter is coming and with it a stark realisation that there may be further restrictions in January before things start to get better. Vaccination news this week has provided some encouragement. We can begin to imagine a more familiar way to socialise. Bars will be back, and when they do return, this place will have something extra to offer.
The story so far: The ‘ Dam is a dog- friendly, stylish city centre hangout, with an upbeat soundtrack. A sister venue to Saint Luke’s, Tom Walker hosted his aftershow party here when he played at the Barrowlands and Lewis Capaldi is a fan. The bar has a freewheeling approach to their rotating cocktail selection and the outside area is popular for pints when it’s sunny. Order shakshuka baked eggs and a Bloody Mary for brunch. Elsewhere on the menu – burgers, loaded fries and sourdough pizza.
Embracing the Dutch theme and taking inspiration from the story of artist Vincent Van Gogh, their basement has been transformed into The Absent Ear, the Merchant City’s new cocktail lounge and speakeasy. Owner Michael Woods has hired the cocktail team that made Wheesht one of the most talked about drinking dens in the city when it popped- up on Claremont Street. They are working with The Amsterdam to create a new space for “flamboyant cocktails with a theatrical presentation”. The tastefully appointed lounge will also serve a bar snack menu.
The new venue will be ready to launch when Glasgow makes it to a tier of restrictions that allows cocktails to be served. In the meantime, here’s one of their recipes that you can try at home. “This is our indulgent end of the night dessert drink. We call it the Tiramisu in homage to the classic Italian dessert. When we return, you can order this from the bar at The ‘ Dam or enjoy it in our new late night cocktail bar speakeasy”
Ingredients
45ml Glenlivet
7.5ml Gravino
10ml Tonka syrup
10ml Pandan
25ml Espresso ( or strong Cold Brew)
15ml Cacao Nib Infused Oloroso 12.5ml Nonino
10ml Cross Brew
1 Whole Egg
Method: Mix all the ingredients in a cocktail shaker, strain then serve in a Lotus biscuit crumbed glass. Garnish with some chocolate dust.