And what are the best mixers to pair with them?
Thomas: The highest-quality mixers only. There should be no compromise as you don’t want to spoil the sublime taste of a great spirit by adding average, artificial mixers. Fever Tree is good as well as Merchant’s Heart.
George: London Essence Company Mixers always make a long drink seem longer.
Now for some bar tips… Can you give us some serving ideas for whisky?
Thomas: The best way of serving single malts is neat, adding a bit of water while you’re drinking. Even one drop of water can change the taste of your whisky inside the glass. Make sure you’re serving it at room temperature – refrigerating scotch is never a good idea.
George: Single Malt and fresh ginger with a touch of apple juice.
When is the best time for a single malt?
Thomas: Before dinner, and double malt should always be after.
What makes the perfect Old Fashioned?
Thomas: Two things: good-quality ice; and using caster sugar instead of simple cane sugar. The perfect Old Fashioned also cannot be too diluted as the sweet tang of bourbon has to be the first thing you taste.
George: Time, practice and individuality. It's easy to make a good one hard to make a great one. Experimenting with balance, bitters and bourbons takes time and development.
How about a great Amaretto sour?
Francesco: Whatever you do, do not use sugar and always use fresh egg whites. The perfect Amaretto Sour has a good quality of apricot and almond.
And the secret to a killer Martini?
Thomas: Good-quality ice is key again. Use a premium-quality spirit and stir it exactly 37 times before double-straining it into a chilled Martini glass. My favourite spirit to make Martinis with is the Premium Craft WA gin, which has been distilled from Japanese sake and then aged for ten years. This is for when you want a Martini with a twist – it makes the most silky Martini I have ever tasted.
Francesco: Big ice cubes and the right dilution is a must.
George: Soaking the ice first in the whisper of vermouth, stirring and straining the liquid before adding the gin.
And finally, what’s the perfect bar snack?
Thomas: Padron peppers! They go nicely with almost every cocktail.
Francesco: Something spicy and salty.
George: Savoury popcorns, nuts that aren't boring and guacamole. Guacamole is king and pairs with anything.
For more information, visit Koji.Restaurant, RuyaLondon.com & BlakesHotels.com