Our Story
My Journey: From Moscow to London's Elite Bars
My story begins in Moscow, where I was born and raised. Growing up in a family that valued both tradition and innovation, I was exposed to a rich tapestry of flavors from an early age. My grandmother’s homemade infusions and my father’s appreciation for fine spirits laid the foundation for what would become my life’s passion.
At 18, I left Moscow for London, drawn by the city’s dynamic food and drink scene. What started as a part-time job to support my studies quickly blossomed into a full-fledged career. I was captivated by the alchemy of cocktail making – the perfect balance of science and art, tradition and innovation.
Over the years, I’ve had the privilege of working in some of London’s most prestigious establishments, from hidden speakeasies to Michelin-starred restaurants. Each role has shaped my approach to mixology and deepened my understanding of how drinks can elevate any occasion.
– Alison & Josh
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Philosophy: The Art of Liquid Storytelling
To me, bartending is more than just mixing drinks – it’s about creating experiences and telling stories through flavors. Every cocktail I craft is a narrative, a journey that begins with the first sip and unfolds with each subsequent taste.
I believe in:
- Respecting tradition while embracing innovation: Classic cocktails are classics for a reason, but there’s always room for a new twist or a modern interpretation.
- Sourcing the finest ingredients: From locally foraged herbs to rare spirits from across the globe, quality is paramount in every creation.
- Sustainability in mixology: I’m committed to reducing waste and implementing eco-friendly practices behind the bar.
- Tailoring experiences: Every guest is unique, and I strive to create bespoke drinks that cater to individual preferences and palates.
- Continuous learning: The world of mixology is ever-evolving, and I’m always eager to expand my knowledge and skills.
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Signature Creations: A Taste of Ostrovskiy
While I take pride in crafting the perfect classic cocktail, it’s my signature creations that truly showcase my style and philosophy. Here are a few of my most celebrated concoctions:
The London Fog
Inspired by the city I now call home, this drink captures the essence of a misty London morning. A base of gin is infused with Earl Grey tea, complemented by a homemade lavender syrup, fresh lemon juice, and a splash of Champagne. Served in a coupe glass with an edible flower garnish, it’s a sophisticated nod to the city’s elegance and mystery.
The Matryoshka
A playful tribute to my Russian roots, this layered cocktail is as visually stunning as it is delicious. Starting with a base of vodka infused with beetroot, it’s layered with a homemade horseradish liqueur, dill syrup, and topped with a dollop of sour cream foam. It’s served in a custom-designed glass shaped like a Matryoshka doll, creating a true feast for the senses.
The Apothecary’s Elixir
This health-conscious cocktail proves that “healthy” and “cocktail” aren’t mutually exclusive. Using a base of botanical gin, it incorporates cold-pressed green juice, ginger liqueur, and a touch of agave nectar. Garnished with a sprig of fresh herbs and served in a vintage apothecary bottle, it’s a refreshing reminder that balance is key – in life and in cocktails.
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Techniques and Innovations
My approach to mixology is a blend of time-honored techniques and cutting-edge innovations. I’m constantly experimenting with new methods to extract flavors, create unique textures, and push the boundaries of what’s possible in a glass.
Some of the techniques I employ include:
- Molecular mixology: Using principles of molecular gastronomy to create surprising textures and presentations.
- Fat-washing: Infusing spirits with savory flavors for complex, multi-dimensional drinks.
- Barrel-aging: Aging cocktails in small oak barrels to impart depth and character.
- Sous-vide infusions: Precisely controlling temperature to create perfectly infused spirits and syrups.
- Clarification: Creating crystal-clear versions of typically cloudy cocktails for a visually striking effect.
I also collaborate with local artisans and producers to create bespoke ingredients, from custom bitters to uniquely flavored spirits. This commitment to craftsmanship ensures that many elements in my cocktails can’t be found anywhere else in the world.
– Alison & Josh
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Events and Experiences
While you can find me behind the bar in London, I also offer a range of bespoke experiences for those looking to dive deeper into the world of mixology:
Private Masterclasses
Gather a group of friends or colleagues for an intimate cocktail masterclass. I’ll guide you through the history, techniques, and secrets behind crafting the perfect drink. These sessions can be tailored to your interests, whether you want to explore classic cocktails, dive into molecular mixology, or learn how to set up the ultimate home bar.
Bespoke Event Services
From intimate dinner parties to large-scale corporate events, I offer customized cocktail experiences that will leave your guests talking for years to come. I’ll work with you to create a unique menu that complements your event theme, dietary requirements, and personal preferences.
Virtual Mixology Sessions
Can’t make it to London? No problem! I offer virtual mixology classes that bring the art of cocktail making to your home, wherever you are in the world. I’ll send you a curated kit of ingredients and equipment, then guide you through an interactive online session where you’ll learn to craft bar-quality cocktails in your own kitchen.
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The Ostrovskiy Academy
As part of my commitment to advancing the art of mixology, I’ve established the Ostrovskiy Academy – a program designed to nurture the next generation of bartending talent. Through a combination of hands-on training, theoretical education, and industry placements, we’re shaping the future of the cocktail world.
The academy offers:
- Intensive courses: From weekend workshops to comprehensive six-month programs.
- Mentorship opportunities: Connecting aspiring bartenders with industry leaders.
- Competition training: Preparing students for national and international cocktail competitions.
- Sustainability focus: Emphasizing eco-friendly practices and responsible bartending.
Collaborations and Projects
My passion for mixology extends beyond the bar, leading to exciting collaborations across various industries:
Spirits Development
I’ve had the honor of collaborating with several distilleries to develop unique spirits. Most recently, I worked with a boutique London gin maker to create “Ostrovskiy’s Urban Forager Gin,” a spirit that captures the essence of London’s green spaces with botanicals foraged from the city’s parks and gardens.
Cocktail Book
My debut cocktail book, “Liquid Narratives: Stories from Behind the Bar,” is set to be released next spring. Part recipe book, part memoir, it shares the stories and inspirations behind my most iconic creations, along with tips and techniques for the home bartender.
Barware Design
In collaboration with a renowned glassware designer, I’ve developed a line of cocktail glasses that enhance the sensory experience of each drink. From aroma-enhancing shapes to temperature-maintaining materials, every detail is considered to elevate the drinking experience.
Press and Accolades
I’m humbled by the recognition my work has received over the years. Some highlights include:
- Named “Bartender of the Year” by Drinks International, 2023
- Featured in “Top 50 Bars of the World” for three consecutive years (2021-2023)
- Winner, “Most Innovative Cocktail” at the Global Spirits Competition, 2022
- Regular contributor to industry publications including Imbibe and Difford’s Guide
– Alison & Josh
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Seasonal Sensations: A Year-Round Cocktail Journey
At the heart of my mixology philosophy lies a deep respect for nature’s rhythms and the bounty each season brings. My seasonal menus are a liquid calendar, capturing the essence of each time of year in a glass.
Spring Awakening
As London shakes off its winter slumber, my spring menu bursts with vibrant, fresh flavors. Think gin infused with freshly foraged elderflower, topped with sparkling wine and a splash of rhubarb shrub. Or try the “April Shower,” a revitalizing blend of vodka, rainwater-harvested mint, and a house-made lilac syrup.
Summer Splendor
Summer in the city calls for long, refreshing drinks that beat the heat while celebrating the season’s abundance. The “Wimbledon Ace” is a crowd favorite, featuring strawberry-infused Pimm’s, cucumber soda, and a basil foam. For something more tropical, “Caribbean Holiday” blends aged rum with mango, passion fruit, and a dash of London-made Tiki bitters.
Autumn’s Embrace
As leaves turn golden, so do our libations. Fall cocktails lean into warmer flavors and heartier spirits. The “Bonfire Night” cocktail smokes and sparkles, with mezcal, apple brandy, and a cinnamon-spiced honey. Meanwhile, “Harvest Moon” celebrates the season’s bounty with bourbon, pressed pear juice, and a walnut liqueur.
Winter Warmers
When frost nips at London’s heels, my winter menu offers liquid comfort. “Yuletide Cheer” warms the soul with spiced rum, house-made eggnog, and a grating of nutmeg. For a sophisticated sipper, try the “Fireside Chat,” a complex blend of peated Scotch, Pedro Ximénez sherry, and black walnut bitters.
Our commitment to seasonality extends beyond just flavors. We collaborate with local farmers, foragers, and producers to source ingredients at their peak, ensuring that each drink not only tastes incredible but also supports our local community and reduces our carbon footprint.
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Perfect Pairings: The Art of Cocktail and Cuisine
The right cocktail can elevate a meal from memorable to magical. My passion for flavor combinations extends beyond the bar to the plate, leading to exciting collaborations with some of London’s most innovative chefs.
Michelin Star Matchups
I’ve had the privilege of working with several Michelin-starred establishments to create bespoke cocktail pairings for their tasting menus. A standout collaboration was with Chef Elena Rodriguez at her two-star restaurant, “Nexus.”
For her signature dish of sea urchin with fermented rice and yuzu, I crafted the “Ocean Mist,” a delicate cocktail of sake, cucumber juice, and a seaweed-infused gin, finished with a spritz of saline solution. The drink complemented the dish’s briny notes while cleansing the palate with its crisp finish.
Cocktail Omakase
Inspired by the Japanese tradition of omakase, I’ve developed a “Cocktail Omakase” experience. Guests are taken on a liquid journey paired with small plates, each cocktail and dish designed to harmonize and enhance the other.
A favorite pairing is the “Smoke and Mirrors” cocktail served alongside applewood-smoked duck breast. The cocktail features peated whisky, Lapsang souchong tea syrup, and cherry bark vanilla bitters, mirroring the smoky, fruity notes of the dish while adding complexity with its tea aromatics.
Street Food Soirees
Great pairings aren’t limited to fine dining. I regularly collaborate with London’s vibrant street food scene, creating cocktail pairings for everything from gourmet tacos to artisanal doughnuts.
For the annual Street Feast event, I developed the “Spice Route Sling,” a cooling blend of gin, mango lassi, and cardamom bitters, designed to complement and tame the heat of fiery Thai curries and Indian street snacks.
Shake It Up: Home Bartending Tips from a Pro
Crafting great cocktails at home doesn’t require a fully stocked professional bar. With a few key tools, quality ingredients, and some insider knowledge, you can elevate your home bartending game. Here are my top tips for the aspiring home mixologist:
Essential Tools
- Jigger: Precise measurements are crucial. Invest in a good double-sided jigger.
- Shaker: A Boston shaker (a glass and a tin) is versatile and easy to clean.
- Bar spoon: For stirred drinks and layering.
- Muddler: To release flavors from fruits and herbs.
- Strainer and fine strainer: For smooth, perfectly clear cocktails.
Techniques to Master
- Shaking: Shake vigorously for about 10-15 seconds to properly chill and dilute the drink.
- Stirring: Use a fluid, continuous motion to chill and dilute spirit-forward cocktails without over-aerating.
- Muddling: Press gently to release flavors without bitter pith or pulp.
- Double straining: Use a Hawthorne strainer on your shaker and pour through a fine mesh strainer to catch ice shards and pulp.
Stock Your Home Bar
Start with versatile spirits that work in multiple cocktails:
- A good London Dry Gin
- A versatile vodka
- A mixable rum (white or lightly aged)
- A bourbon or rye whiskey
- A blended Scotch
Add some modifiers:
- Sweet and dry vermouth
- Triple sec or Cointreau
- Angostura bitters
Don’t forget fresh ingredients:
- Lemons and limes
- Fresh herbs (mint, basil, rosemary)
- Quality tonic water and soda
Simple Recipe to Try: The Perfect G&T
While simple, a well-made Gin & Tonic is a thing of beauty. Here’s how to make it shine:
- Chill a highball glass in the freezer.
- Once frosty, fill the glass with large ice cubes.
- Pour 50ml of a quality London Dry Gin over the ice.
- Slowly pour 100ml of premium tonic water down a bar spoon to preserve carbonation.
- Gently stir to combine.
- Garnish with a fresh lime wheel and a sprig of rosemary.
- Optionally, add a crack of black pepper for an aromatic twist.
Remember, the key to great home bartending is experimentation and practice. Don’t be afraid to put your own spin on classic recipes!
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Shaking Up the Future: Alexander's Take on Cocktail Trends
The world of mixology is ever-evolving, with new trends emerging alongside renewed appreciation for classic techniques. Here’s my perspective on some of the most exciting developments in the industry:
Sustainability Behind the Bar
The cocktail world is increasingly focusing on sustainability, and I’m proud to be at the forefront of this movement. We’re seeing more bars implementing zero-waste policies, using every part of an ingredient from peel to pip. For instance, citrus husks can be transformed into syrups or dehydrated for garnishes, while excess fruit pulp can be turned into leather for eco-friendly coasters.
I predict we’ll see more bars growing their own ingredients, whether it’s a rooftop herb garden or a full-fledged urban farm. This not only ensures the freshest flavors but also reduces transportation emissions.
Low and No-Alcohol Options
The rise of the “sober curious” movement is pushing bartenders to create sophisticated, complex drinks without the alcohol. This goes beyond simply removing spirits from classic recipes – it’s about crafting unique, adult beverages that hold their own against their boozy counterparts.
I’m excited about the innovations in non-alcoholic spirits and the revival of old techniques like lacto-fermentation to create depth in alcohol-free drinks. My “Mindful Mule” – a blend of non-alcoholic spirit, house-made ginger beer, and fermented lime cordial – often surprises guests with its complexity.
Hyper-Local and Foraged Ingredients
There’s a growing interest in hyper-local and foraged ingredients, connecting cocktails to their immediate environment. In London, I’ve been experimenting with urban foraging, incorporating ingredients like blackberries from local parks or spruce tips from nearby gardens.
This trend not only results in unique flavor profiles but also tells a story about the place where the drink is created. I believe we’ll see more bars creating signature ingredients that are deeply tied to their local terroir.
Tech-Enhanced Mixology
While the heart of bartending will always be human creativity and hospitality, technology is opening up new possibilities. From ultrasonic homogenization for rapid infusions to centrifuges for clarification, high-tech equipment is allowing us to push the boundaries of flavor extraction and presentation.
I’m particularly excited about the potential of augmented reality in cocktail presentation. Imagine a drink that changes color or appears to come alive when viewed through a smartphone!
Return to Classics with a Twist
As much as we’re moving forward, there’s also a renewed appreciation for classic cocktails. However, the twist is in the details – using small-batch, artisanal spirits, incorporating local ingredients, or applying modern techniques to traditional recipes.
My “New Old Fashioned” respects the classic structure but uses a house-blend of bitters, a locally distilled bourbon, and replaces the sugar cube with a sphere of frozen maple syrup that slowly melts into the drink.
Health-Conscious Cocktails
The line between the bar and the wellness world is blurring. We’re seeing more cocktails incorporating superfoods, adaptogens, and even CBD. My “Green Glow” cocktail, featuring matcha-infused gin, coconut water, and a spirulina foam, is as nurturing as it is delicious.
I believe this trend will continue to grow, with bars offering drinks that not only taste good but make you feel good too.
As we look to the future, I’m thrilled by the endless possibilities in mixology. Whether it’s embracing new technologies, rediscovering forgotten ingredients, or finding innovative ways to be more sustainable, the world of cocktails is more exciting than ever. Cheers to what’s next!
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Giving Back: The Responsible Bartending Initiative
Success in this industry comes with responsibility, which is why I’ve launched the Responsible Bartending Initiative. This program focuses on:
- Promoting responsible alcohol consumption
- Supporting mental health awareness in the hospitality industry
- Providing resources for bartenders facing addiction issues
- Offering scholarships for underprivileged individuals interested in pursuing a career in mixology
A portion of the proceeds from every masterclass and event goes towards supporting these important causes.
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The Future of Mixology: My Vision
As we look to the future, I’m excited about the endless possibilities in the world of mixology. I envision a cocktail scene that:
Embraces sustainability at every level, from ingredient sourcing to waste management
Incorporates technology to enhance creativity without losing the human touch
Celebrates global flavors while supporting local producers
Prioritizes health and wellness without compromising on taste or experience
Continues to push the boundaries of what's possible in a glass
I’m committed to being at the forefront of these changes, constantly learning, experimenting, and sharing my knowledge with the global cocktail community.
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Visit Me at the Bar
While I love sharing my passion online, nothing beats the experience of enjoying a perfectly crafted cocktail in person. You can find me behind the bar at “The Alchemist’s Attic” in London’s vibrant Shoreditch neighborhood, specifically at 98-100 Shepherds Bush Rd, London W6 7PD, United Kingdom. We’re open from Wednesday to Saturday evenings. Whether you’re a cocktail connoisseur or new to the world of mixology, I’d be honored to create a drink just for you.
Reservations are recommended, especially for weekend evenings. For larger groups or special occasions, please reach out via the contact form to discuss bespoke experiences.
Final Toast
Thank you for visiting my corner of the digital world. Whether you’re here out of curiosity, seeking inspiration for your home bar, or planning your next night out in London, I hope you’ve found something to pique your interest.
Remember, every great cocktail tells a story – of its ingredients, its creator, and the moment it’s enjoyed. I invite you to be part of my ongoing story in the world of mixology. Until we meet over a perfectly mixed drink, cheers to the art of liquid storytelling!
Yours in spirits and storytelling,
Alexander Ostrovskiy
