Hannah Marven

24. Falmouth. Manager at No.4 & Untitled Gallery Bar. Cocktails & Art

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Looking at old work always makes me keen to get on and make some more!  Have have have to get back into it! 

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No.4

Well we managed to open the doors to No.4 our real ale and cider bar two days ago and it seems to be being received by the people of Falmouth rather well!

The vision of the bar is that of an affordable high end feeling bar which is aimed at no specific group of people. It appears to be going down a treat! i Just hope that my baby UNTITLED doesn't lose it's crowd to downstairs! 

Our brewery of the month is rebel and it's interesting how very few ale drinkers even know that there is a brewery in Penryn! Let the beer-education of Falmouth commence!

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Daiquiri Article

Below is the finished article I wrote for 'The Font' a magazine about the origins of the daiquiri.

I didn't want to give too much away as i'll be hosting a rum club event in the bar in the near future which will explore the daiquiri in depth.

I'm not a writer by any stretch of the imagination, so apologies to any real writers out there whom i may have offended with my terrible English.

' #1 – The Daiquiri

The simplest of mixes are often the best & I’ve decided to start this series with one of the most basic of cocktails: the daiquiri.

Daiquiri (pronounced dahy-kuh-ree) is the name of a small village near Santiago in Cuba.  The origins of this drink are widely disputed. Some say that mining engineer Jennings Cox from the daiquiri iron mines invented it when he ran out of gin. Others claim that the drink was evolutionary due to the abundance of lime & sugar on the island. Not dissimilar to the ‘grog’ that the British navy created for their daily rum ration or ‘tot’, the daiquiri is a mixture of lime, rum & sugar. The drink started life as a tall stirred drink with cracked ice but has evolved through the years to a shaken drink often served strained in a cocktail glass.

Famous drinker of the daiquiri Ernest Heming way has had own variation of the drink. This can be made simply by replacing sugar with Maraschino & grapefruit juice. Usually served frozen, Hemmingway described this creation as: “(having) no taste of alcohol and felt, as you drank them, the way downhill glacier skiing feels running through powder snow.”

The daiquiri is the perfect way to compare the flavour profiles in white and light rums. UNTITLED’s first rum club will focus on the daiquiri. In this session you will be able to try different rums and different daiquiris in a search for the finest daiquiri for you

UNTITLED Demerara Daiquiri:

50ml – El Dorado 5 year old rum

12.5ml - simple syrup

Juice of one Large Lime

Add all ingredients to the shaker

Fill to the brim with ice

 Shake Hard

Strain over fresh Ice into a Tumbler '

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Pushing the Classics...

Getting the drinks together for this new menu has been an up hill struggle to say the least, but finally the list is complete!

Only issue now is an introduction! Although I feel that my list is perfect I cant help but feel that it may be a hard sell to the people of Falmouth

I mean, how many students or Cornish folk are genuinely keen for a Dry Martini? 

Wile cocktail bars in London, Bristol, Manchester and probably the rest of the world are taking a step back to pay homage to the old classics Falmouth seems to be stuck in the 1980's, with bartenders resorting to serving sugar drenched abominations in order to get people interested.

In an effort to fight this trend the untitled list is a collection of old school cocktails, contemporary classics and a few home grown creations. All mixes have been crafted to showcase the flavor profiles of spirits not to mask them!

To avoid making these look out of date and boring I need to give the people of Falmouth a little bit more. Customers can be weary of spending over the £4.50 mark for a drink. Especially when all they see is spirit, citrus and sugar. So we give them a little something extra for their money, knowledge.

This is invaluable in a hospitality environment. There's a story behind every drink, we want to share it! Bartenders should be able to read a customer and have the knowledge to put what you read to good use. If your customer leaves the bar feeling like they've found a new favorite drink, there's extra tips in it for the bartender and something the customer can keep forever. Everyone wins!

Myself and my team will give it a good go and we'll see if in two months we can have everyone this end of the Fal sipping on martinis and discussing gin botanicals.

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I had always planned to start an arts & drinks blog, now running an art bar I have more content than I know what to do with. From show ideas and my own art to cocktails and reviews, this will be a place to keep my ideas in order!