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Small cocktails are great news in the bar world at this time. This is Subrinkflation, from Mini Martinis and Snaquiris to funny old -size and baby guinies.
“It is partly an answer to people who drink less, but better; visually, small cocktails are also very nice,” says Tyler Zielinski, author of the newly published Small cocktails: the art of miniature mixology (Clarkson Potter). “And for taste hunters, they are great, since they make it possible to try a much wider variety of flavors.”

The small cocktail, in its simplest form, could be a fun bouche. In the bar in The ConnaughtFor example, guests are often welcome with a snack tastor in a coupe the size of a doll. But an increasing number of bars now offers ambitious “flavor menus” of cocktails the size of a bite combined with snacks. New Washington DC Press Club Bar serves a menu of the $ 95 playback list with four recipes made next to the mixed table and served with teenage canapés. The offerings include a Martini martini-style Nite day, made with tequila, coffee liquor and salted caramel dust, and a Frenchman 75 based on sake, served on thin paper, Nano-Glassware.
Diners in Of VieThe elegant new bar and restaurant in Paris by Alex Francis and Barney O’Kane, previously of the renowned Red Gate of the Bardsement Bar, can combine its six -plates dinner with a selection of € 55 of low sips in ABV. The size of the size of a thimble include apple, a mixture of climbing apple sorbet, calvados and dry cider, and hay, a cocktail of “hay spirit, soda of grass and sake yuzu” served in a cup of custom porcelain of the artist Silke Wellmeier.

A mini martini can be exquisite, it is often more practical, as you can see, in the words of Savoy’s cocktail book (1930) “While laughing at you.” East London always inventive Bar with forms for a name Recently created a flight of three micro Gray Goose Martinis that explored the interaction of sound, light and flavor. He presented a martini “kiki” pointed distilled with black pepper, a classic and “bouba” control, infused with rounded almonds and sweet corn (£ 21 for the flight) so that the guests compare and contrast with the light of an installation inspired by the theory of the color of Josef Albers. A flight that occurs in rare teas will follow.

Pine for three Martini lunch but do you fear you no longer have the skills? Then go to Ty bar In the four seasons in New York, where you can enjoy a 2OZ Martinis trio: dry, dirty and espresso. Meanwhile, a small ‘tini made with distilled genever on the site is the signing service of LawyerThe Cocktail Bar at the new Rosewood hotel in Amsterdam. In a true Dutch style, it is served in a glass of waist with NIP along with a photo of Lager of the house and a quail egg (a wink to an old law that decreed bars should offer snacks, which were often eggs, to strengthen their guests). Short and sweet.