My Life In Booze: Stephen Cronk
The first drink I ever enjoyed was a pint of bitter. I snuck out of school one evening when I was about 16, and some of the older kids treated me to a classic warm, flat English beer. That sparked my love for beer, which eventually led to a love of wine. Like most people, I drink more selectively these days – I want to really enjoy the moment.
I could talk about my favourite wines for hours, but some of the best these days are the sustainable ones. A friend of mine makes an incredible chenin blanc from Anjou called Domaine Belargus – I love a Ronceray white as it’s so elegant. This one has notes of peach and pear, but also a fresh salinity. Close to our vineyard in Provence is a young regenerative farmer in Bandol, making a great red called For My Dad. It’s made of mainly grenache and mourvedre grapes. The fruit is so present and it’s gorgeous and silky, reminiscent of a balmy evening in the South of France. I also have to give my own regeneratively farmed rosé, La Réserve, a little plug, because, even if I am biased, I love every moment when I drink it. I love rosé because it quenches your thirst and cleanses the palate.
But sometimes, only a beer hits the spot. We have a great microbrewery in our village in Provence called La Tuf, so that’s my go-to. When I’m London I love drinking London Pride from Fuller’s Brewery. When it comes to beer and wine – and also cocktails – a good drink is all about balance. Anything that’s out of balance will be a disappointment and you’ll be wondering what’s missing or not right. And I love flavours that surprise, something that makes you stop and think ‘wow’ as you sip is fantastic.
I’m a big fan of both champagne and English sparkling wine. I’ve been sampling some great English sparklers, including Blanc de Noir from our friends over at Coates and Seely, as well as the delicious White Cliffs Blanc de Blancs from the Simpson’s family-run wine estate in Kent. My wife Jeany and I work with a small champagne house in France called Philipponnat, which makes an awesome rosé cuvée, as well as a delicious reserve with zero dosage if you like your champagne ultra-dry.
When I’m at home, I like to make gin palomas using our Mirabeau Rosé Gin. Made from grapes, it’s refreshing, light and perfect for warmer days. To make it, fill a large wine glass with ice. Then add in a double measure of gin (50ml), a simple measure of fresh grapefruit juice (30ml), the juice of half a lime, and a tablespoon of agave syrup. Give it a gentle stir and top up with soda. I like to decorate it with a large pink grapefruit peel – give it a slight twist before adding to the drink to express some essential oils. You could even add a sprig of rosemary.
The most memorable cocktail I’ve ever had was a negroni at Mr Fogg’s Residence in Mayfair. It was my first ever negroni and it couldn’t have been in a better bar. To me, a good bar must have a high-quality cocktail list, great ambience, and friendly people behind it. It’s a special moment when you watch someone make your drink. I’ll always have a quick chat with the barman to ask about their inspiration and pick up any at-home tips.
If I’m out with my mates, I order a pint of real ale or a Guinness. I also love a cold weissbier, ideally with some Bavarian sausages, which reminds me of the amazing wedding breakfast we had the day after we got married many years ago.
When I have friends over, I like to serve rosé from a magnum because it’s fun and more impactful. Nothing is more special than sharing a bottle with the people you love. I proposed to my wife Jeany over rosé, so even before we were making it, it had a special place in our lives.
My favourite spirit brand is Oban. It’s such a classic and you get the quality whisky you pay for. I also rate Sapling Spirits and Discarded Spirits for their dedication to sustainability and commitment to making a positive change. Of course, the drinks are great too.
The most expensive drink I’ve ever ordered was a bottle of Stag’s Leap Wine Cellars Cabernet Sauvignon. We were at a very nice steak restaurant in Dallas and… I wasn’t paying! So yes, it was definitely worth it. And the strangest drink I’ve ever had was a cocktail made with mezcal infused with worms. I’ve been told the worms add a silk texture to the finished product. It was indeed a very tasty drink.
One of my favourite pubs is The Orange in Pimlico. It’s a Cubitt House establishment so you can trust everything will be spot on, from the cool interiors to the food and its selection of beers. For a special occasion, The Connaught Bar is awesome, as is the new The Guard's Bar & Lounge at the OWO, where we have a cocktail on the list. We like to pop in for a glass of wine, followed by some small plates at St John which is near our home.
I still love a well-made G&T with a good-quality gin. I pop the gin in the freezer and use the classic Fever-Tree Indian Tonic. It’s so refreshing and is easy to make when you come home after a long day. I add a slice of citrus, rosemary sprig and lots of ice. When I’m not drinking, I like Mother Root, an alcohol-free aperitif, which is great with a large wedge of lemon and sparkling water.
Every at-home bar should have a good bottle of gin and a scotch whisky. Also, a nice bottle of vermouth – I like Vault – and some good bitters like Luxardo. That’s all you need to make good, easy drinks. My dream bar would have Richard Brendon glasses. All his glassware is top of the game, and I love the wine glasses he made with Jancis Robinson. They convinced me that nice glasses make a real difference to the experience.
I try not to have too many hangovers these days. The secret is to stop drinking a little earlier and to have some food. But if it’s a big night, a sachet of electrolytes with plenty of water before I go to bed helps curb a hangover. That and some scrambled egg on sourdough, with a strong coffee when I wake up to blow off the cobwebs.
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