5 London Mixologists to Know Now

Pedro Montero - Archive & Myth, Leicester Square

While some mixologists are busy dressing up familiar ingredients, Pedro Montero, Bar Manager of Archive & Myth, prefers the thrill of the chase: tracking down unexpected ingredients, then recreating them right at the bar. “Recently, I tried mangosteen, a fruit from Asia, and found it fascinating. When I travel, I’m always amazed by the cuisines and ingredients you discover around the world. You can’t always bring them back to the bar, so I love to recreate them – capturing that flavour, and that memory, in a drink.” Pedro’s curiosity is also pushing his serves into more multi-sensory territory. “I love playing with the rhythm and sound of a drink as part of the serve. That’s where I think the industry is heading: towards experiences that engage all the senses, not just taste.” With Archive & Myth dubbed by British Vogue as one of London’s 12 best cocktail bars, Pedro is clearly shaking things up in exactly the right way.

Find out more about Archive & Myth, tucked a level beneath the spinning roulette wheels of Hippodrome Casino, via archiveandmyth.com

Phoebe Doran - Hakkasan, Mayfair

After a stint as Head of Bars at the gloriously whimsical Annabel’s on Berkeley Square, Phoebe Doran has brought her mixology know-how to another Mayfair address: Hakkasan. Best known for its caviar-topped Peking duck, glossy dumplings and moody low-lit glamour, the Chinese restaurant has serious form behind the bar too – bringing a sharp twist of Cantonese fusion to every creation.  

As Hakkasan approaches its 25th anniversary, a new 20-strong cocktail menu is on the cards, each drink with its own non-alcoholic twin. Phoebe is moving beyond fruit and sweetness into spice, savoury depth and umami intrigue, with unorthodox ingredients including shiitake mushroom-infused Scotch and Nashi pear sake. “Clarification remains a technique I enjoy working with, but we’re seeing a shift towards using technique with more intention,” explains Phoebe. “It’s less about theatre and more about improving texture, balance and flavour, whether through yoghurt, whey, coconut, tea or fat washing.” Fermentation is also becoming central to her approach, bringing natural acidity and complexity through tepache, kefir, fermented fruit and koji. “Sometimes a supporting ingredient can completely transform a flavour; for example, tomato can make strawberry taste brighter and more pronounced,” she says.

Find out more about the Bar at Hakkasan Mayfair, via hakkasangroup.com

Akshay Kumar - Tryst, Mayfair

With less than three months on the scene, Tryst has made its mark beneath modern Indian restaurant Trèsind on Hanover Street – a 30‑seat, intimate cocktail bar with a very different energy to what sits above ground. While the drinks echo the complex, aromatic flavours of Trèsind’s dishes, the subterranean space itself is minimalist and clandestine. Spearheaded by Akshay Kumar, Head Bartender, the menu takes guests on a journey through regions of India. From Tanjaur – a tomato, Don Julio and Pisco‑based serve warmed by cumin, coriander and curry leaf – to Ratnagiri (clearly aimed at the serial mango‑lassi drinkers), built on Takamaka white rum with mango, basil, yoghurt and topped with Champagne foam. Through regional Indian ingredients, cultural references and flavours, each cocktail reflects the diversity and depth of India's culinary landscape without becoming overly complicated or gimmicky,” expresses Akshay. “The idea is for each drink to offer a small journey through India - allowing guests to discover its flavours, stories, and nuances with every sip. Ultimately, it is about creating cocktails with personality and the strong sense of place that sits at the heart of Passion F&B."

Find out more about Tryst via tresind.co.uk/trystbar

Ethan Jones - Scarfes Bar at The Rosewood, Holborn

In the refined, bookish setting of Scarfes Bar at Rosewood London, Ethan Jones is all about intention with every filled coupé and martini glass. “Storytelling is a really important part of how we approach drinks at Scarfes Bar, but it has to mean more than explaining what’s in the glass,” says Ethan. The bar is currently developing its new menu, championing British produce. Ethan is interested in taking familiar flavours and looking at them from a different perspective – through pairing, preparation or technique. The storytelling gives him the starting point, but the challenge is stripping that idea back until everything in the glass has a purpose. No wasted menu space or stray ingredients here. His approach has developed a lot over the past few years. Now, it’s about “finding two or three flavours that belong together, understanding them properly, and making them as expressive as possible. We can use quite technical processes to get there,” Ethan comments, “but ideally the guest just sees a simple drink that makes sense.”

Find out more about Scarfes Bar at The Rosewood via scarfesbar.com

Lucia Montanelli - Vesper Bar at The Dorchester

Though not a new face to the mixologist community, Lucia Montanelli, Bar Manager of Vesper Bar at The Dorchester, continues to push boundaries as one of the city’s most successful female bartenders. Earlier this year, the bar saw the launch of her Planetarium cocktail menu. “Vesper was originally the Latin name for the ‘evening star’ – now known as the planet Venus. So, we’ve taken inspiration from our namesake and the infinite galaxies around us to craft this celestial collection of cocktails,” Lucia explains. “Each planet carries its own mythology, rhythms and elemental qualities, and we wanted to distil these into cocktails that feel both expressive and considered.” Hero serves range from Saturn – a blend of Desi Daru Vodka with Savoia Orancio, Kaveri, Ceylon tea and mango – to Cha, made with Boatyard Double Gin, Cordusio (a red berry aperitivo), Barolo chinato and Biscoff. This month, Lucia has been appointed by Italian vodka producer Altamura Distilleries as their Head of Luxury Hospitality. It only begs the question: what vodka‑focused mastery will appear on her next menu at Vesper Bar?

Find out more about Vesper Bar via dorchestercollection.com