Here at J’AIME, we were lucky enough to scoop an invite to the launch of one of Birmingham’s most prestigious new bars, the Haig Club Bar – and we even managed to persuade head barman Jack Spencer to create J’AIME’s very own signature cocktail
Haig Club, a single grain whisky endorsed by David Beckham, has opened its first permanent bar in the UK right here in the Midlands. The new Haig Club Bar, situated high above the streets of Birmingham at the very top of The Cube, is one of the city’s hottest new spots, and a must-try if you’re looking for drinks with a view.
The cosy 36-seater bar has been stylishly decked out in the signature deep blue and copper of the distinctive Haig Club whisky bottle, and the atmospheric lighting bathes the bar with a sapphire glow as the sun goes down.
They will be serving up whisky – both the signature Haig Club and its younger brother Haig Clubman – alongside some classic cocktails with a whisky twist including a Clubman Negroni, Clubman Colada and a Clubman Apple Mule, which combines Haig Clubman with apple and ginger beer to create a long, refreshing cooler.
Head barman Jack Spencer, formerly of Birmingham speakeasy Bourne and Co, has also crafted some 22 off-menu cocktails, including the mouthwatering Pears in Paradise and the sweetly satisfying Berry Beauty, which combines Haig Clubman with, among others, Chambord and creme de mure, and is garnished with a smoking sprig of rosemary for that added touch of drama.
The bar also offers a selection of bar snacks and small plates which have been specially chosen to complement the drinks, including black pudding bon bons with glorious homemade brown sauce, Scotch eggs, moules marinere, Iberico ham croquettes, chicken satay skewers and the deliciously sticky chorizo frito al vino.
The views from the 25th floor are pretty spectacular too; you can enjoy a striking panorama of the city while sipping on one of Jack’s delicious creations – now that’s not a bad way to spend an evening. Cheers!
40ml Haig Clubman
10ml St. Germain elderflower liqueur
25ml fresh lime juice
25ml gomme syrup
1 dash orange bitters
1 whole egg white
Dry shake all of the ingredients together for approx 30 seconds (without ice) then wet shake (with ice).
Serve in a coupe and garnish with three drops of Peychaud’s Bitters in a line. Use a straw for a large drop and then a cocktail stick to cut through them and create heart shapes.