The Bar with No Name — Restaurant in London

Behind the beer pumps and glowing fridges, the spirit and mixer ranges are getting ever more of a workout across London’s bars. It seems that places can be judged by the quality of their Dirty Martinis as much as they can their neatly stacked burgers and chunky chips. At 69 Colebrooke Row, tucked away on an unassuming street corner, bartender turned mad scientist Tony Conigliaro has taken this idea to the extreme. For Tony, precision is everything and every detail is attended to in his spirited brews, as he strives to make the perfect cocktail and perfect place in which to imbibe it in this gorgeous little Islington establishment.

Aesthetically it’s 50s film noir, red leather and dark wood – and all about intimacy. Tony wants to tell a story with his drinks, and it’s a riveting read. With cocktails including the Death in Venice and the Oh Gosh, each cocktail has been crafted from bare ingredients in a laboratory (literally) not far from the bar itself. This is molecular gastronomy boozing. You get the sense that safety specs, pipettes and white coats come into full force behind closed doors. The highlight has to be a cocktail called La Rose. Champagne with a sugar cube infused with the scent of a rose, all built from the simple idea of drinking a nice glass of champers in the countryside. Jolly nice indeed.

69 Colebrooke Row actively encourages its punters to ask questions and learn about the level of care that has gone into every drink, not just with the staff but with the other patrons too. Before long everyone’s chatting and using Jilly Goolden lingo with wanton abandon. This isn’t just drinking, it’s a full on experience – and a very tasty one at that. You’ll soon catch yourself pointing into space and nodding knowingly as you decide it’s definitely a note of Madeira cake you’ve just detected.

A stone's throw away from the bar, Pink Floyd’s old recording studios plays home to the Drinks Factory laboratory. Complete with centrifuge, water baths, Rotavapors and dehydrators, the lab is used to produce unique bespoke ingredients and to develop new recipes and methods using contemporary techniques. The space is also used to run a training school. Safe to say that if Heston Blumenthal fancied a tipple, he’d beeline here, but it’s not full of fireworks and explosions like his restaurants, things here are much more subtle than that. Head on down for a taste sensation you won’t forget, and good chat while...

After visiting most of the best London bars I have to write that cocktails in all of them are marvellous, but that's something you'd expect from places like that. I'll try to describe my experience with this place. I had a few cocktails here and what I liked is that they are served in smaller portions so you can taste more kinds with actually feeling the difference in taste. I found especially interesting that cocktails are served much warmer to what I'm used to - water served as a side was colder than the cocktails. It's something that I have enjoyed a lot as the oils from the citrus peels where much more volatile, but on the other hand it makes the cocktails less accessible to beginners. The highlights of the evening where the Prairie Oyster and Rhubarb Gimlet. Prairie Oyster is more than a cocktail less than a snack. It's something definitely worth trying taste is complex and gives you a lot of stimuli to think about - tomato yolk is lovely. Rhubarb Gimlet is something that I knew I would love after discovering rhubarb as a cocktail ingredient this spring in Pies czy Suka Pure Bar in Warsaw. All drinks are kept on rather strong side, but are well balanced - that's exactly what I like. I highly recommend visit to this place for every lover of classic cocktails with a...

This is a wonderful little bespoke bar, tucked behind busy Angel. Its other name is 'bar with no name', because the only sign at their entrance is the label of their street name. We didn't know we had to have reservations but when we went there the staff was really nice to accomodate us. The seating is very tight and unfortunately there are no back cushions if you're sitting by the window, so I prefer to sit on their other seats because your back gets tired after a while. Sometimes it's quite uncomfortable because the tables get so close to your knees... but this is the kind of space of a typical1920s bar. Dark, smokey, old, an authentic speakeasy. The drinks are great. It's a small menu because I prefer this where there's not too much to choose from. You can see the bartenders making drinks because the bar is right next to the piano. If you go at a good time they have a musician in to play... and it really is such a great experience. Definitely the best...