Spotlight on: The Art of the Cocktail | The Wolseley Hospitality Group Ltd

Our bar manager and expert mixologist Dennis Sadovyak shares the inspiration behind The Wolseley City’s ‘Old v New’ cocktail menu, which artfully combines a clutch of classics with their modern counterparts, resulting in a choice of either timeless or gently updated serves.

Here at The Wolseley City, we’re all about paying homage to the classic cocktail, whether a Manhattan or a French 75, while keeping one eye on new and interesting ways to interpret a well-loved recipe. Dennis Sadovyak, who joins us fresh from Fischer’s, with an additional ten years of mixing under his belt, is a fan of this spirit-based serve both pre- and post-supper. ‘Cocktails are a sign of luxury and sophistication,’ he believes. ‘The sense of theatre and expertise behind them is always beguiling.’ Here, he shares more about why old and new are perfect bedfellows.

What feels special about cocktail making?

I think there’s something very enticing about it; I’ve felt that ever since I first watched Tom Cruise in the film Cocktail, shaking and stirring under the guidance of his mentor. There was something about the sound of the ice and the energy of the making that appealed to me as a teenager and still does.

How did you come to work as a bar manager?

It was a journey. I’m originally from Ukraine, but I settled in the UK with my family as a small child. I went to Sylvia Young Theatre School and thought I would be an actor at first. Instead, I built up several years plying my craft in hospitality, from working the bar at Soho House to joining The Wolseley Piccadilly. In the meantime – I fell in love with cocktail making. There’s the theatre of it of course, which has similarities to being on stage, but also the complex methodology behind it, which always fascinated me.

Tell us about the revised Old v New menu – what’s the inspiration behind it?

Over the years, the cocktail has gradually evolved into an elegant staple. The idea of lending an original recipe an unexpected twist means that we can offer the possibility of new favourites to complement the classics. For example, the Manhattan is so simple and so elegant. My twist on it, the Symphony (a version of which won me the top prize at national level at the High West Bartenders Cocktail Competition), features Mozart dark chocolate, smoked peppercorns and cherry, which feels like a new signature. Another example is the classic Clover Club, out of which we’ve created The Wolseley Club, which has a little more body and depth to it, thanks to oloroso sherry and horseradish. It’s great to create a kind of yin and yang within the new menu.

Why do you think cocktails never go out of fashion?

I think they’re a perennial sign of luxury and sophistication. A good cocktail feels like luxury in a glass and somehow seems to suit a glamorous setting. They work just as well for the ever-in-vogue 5pm cocktail hour as they do when consumed as a post-dinner digestif.

What has been your career highlight to date?

Creating menus is something that remains a thrill and I’m proud that some of my additions – like the Rococo and the Franz Josef – have stood the test of time on the menu at Fischer’s. The key is to carefully taste with the mouth not the stomach (which means keeping a clear head and not ingesting when tasting). That way, one can make an informed decision on whether something works. I’m also a regular judge at the annual London Spirits Competition. It’s all about tuning into the palate and getting creative.

What is your own tipple of choice and why?

My go-to drink is still the Manhattan. I enjoy the simple, elegant combination of rye, bitters and vermouth. It’s my cocktail of choice if I’m out and about.

What bars or cocktail makers around the world really inspire you?

There are so many. I particularly admire Erik Lorincz, former Head Bartender at the Savoy’s American Bar. He now runs his own place, Kwãnt Mayfair, in the West End – it’s inspiring to follow his journey.