From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

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Just because the fabled Bar Hemingway at the Ritz Paris (15 Place Vendôme; 33-1/43-16-30-30; is closed for renovation (along with the hotel) doesn’t mean you need to wait till the 2015 reopening for one of its famous cocktails. From April 7 to 13, Colin Field (pictured above, left), Bar Hemingway’s formidable bartender, will take up a weeklong residency in London at the Connaught (Carlos Pl., Mayfair; 44-20/7499-7070;, partnering with the director of mixology there, Agostino Perrone.

“I will be so lucky to work alongside such an iconic personality in the bar world,” says Perrone (pictured above, right). “Colin Field is a legend. I’m sure we will learn some new techniques and he will give us fresh inspiration!”

In addition to presenting a menu that features each bar’s signature cocktails—consider Field’s Serendipity (mint, apple juice, Calvados, Champagne) and Perrone’s martini mixed with housemade bitters—the two have created two new collaborative drinks that blend their respective styles. One is a Champagne-based concoction that marries rhubarb (a classic British ingredient) with Suze (a French aperitif). The second, which Perrone describes as a “truly gourmet cocktail,” features a mix of gin, dry sherry, Galliano L’Autentico herbal liqueur and celery bitters.

“Every time I work with a professional of many years’ experience, a kind of osmosis installs itself,” says Field. “I feel very comfortable talking [with] and learning new techniques from Ago, and there is a real chemistry between us.”


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