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Remy Savage Diaz

@remy_savage_

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Groovy Art dad.
@prada
@abstract_bistrot_paris
@bar_nouveau_
@a_bar_with_shapes_for_a_name_
@abstract_house_of_monochromes_
@martellofficial

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World Tequila Day behind the bar with @remy_savage_. Celebrating with a closer look at the making of a Paloma, from first pour to final serve.

📹: @thewestmount by @remy_savage_

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a day ago

•Casi Casi, opening a bar in 🇲🇽 •

25ml Sweet Vermouth
10ml Coffee Liqueur
15ml Amer Picon
30ml Tequila de la casa (on the side or pourred in 🤷🏻‍♂️)

We been working on a project, it is call @casicasi.cdmx and will open in Mexico in a few weeks.

Unlike my other stuff I wasn’t at the initiative of it, I merely joined along the process, simply because @lucio.libre asked me and he is awesome AND Madame Savage Diaz wants a reason to go back to Latin America every month 🙃.

I did however give the following conditions:

_I could paint the walls & choose materials
_We got a Barragan-like giant gold sun suspended on the ceiling 🌞
_ We could get a freezer only to serve frozen rums topped with Pepsi.
_Everyone working in pyjamas, MAYBE a little hard to enforce, I shall send modelling videos until it is done.
_We serve this Tequila Revolver* from the long and uncomfortable tap of a gigantic clay pot coming out of the room above.

I am getting the feeling it could be something quite special.

Please do suggest names for the drinks and tell @lucio.libre that, unlike recent evidence suggests , am qualify for marketing.

Gracias 👍🏻. by @remy_savage_

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10 days ago

•Blossom Negroni•

Gin
Campari
Sweet Vermouth
Magnolia
White pepper

There is something reassuring about the negroni?
I would argue a big factor in its popularity is how “safe” it is. There is something in that bitter/strong/sweet composition that makes it more often than not a perfectly adequate drink to order?
Airport Negroni, fine. Discotheque negroni, ok. Under/over diluted, forgotten on the table, built with 2 ice cube… it always seems to land?

This quiet flexibility makes it an easy canvas to layer aromas by just batching/infusing (I showed my mom how to strawberry negroni about 2 months ago and it consistently sits proudly in her fridge🙃).

This particular one we made for @prada Rong Zai I think is a little clever. The project is called Mishang and it celebrates the relationship between two cities, Milan and Shangai (duh).

Since 1986 the white magnolia was chosen as the symbol of Shanghai, it is the first flower to blossom in spring and this is somewhat a mirror to the city’s pioneering spirit. I also happen to have a GINORMOUS magnolia tree in the gardens of Mishang, how convenient.

We simply infuse a classic negroni structure with white magnolia and then tune down the floral & ginger notes with a discreet white pepper.
The whole thing on served on the rocks and garnished with an eatable isomalt seasonal flower “nest” because pourquoi pas.

I think it works, happy Sunday, come to Shanghai, bye 😘

#mishang #negroni 📸 @haha_linsane taken in Mi Shang Prada Rong Zhai by @remy_savage_

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20 days ago

Prada has become the first fashion house to appoint its own mixologist, naming Remy Savage as their cocktail master. Savage is best-known for creating the Bauhaus-inspired A Bar with Shapes for a Name in London, as well as Bar Nouveau in Paris and Bar Abstract in Lyon. Find out more about the exciting pairing – and the drinks Savage is mixing up – at the link in bio. by @remy_savage_

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2 months ago

Got myself a new job 🤓,

For the past few months have joined @prada as their executive mixologist, meaning we are now working into all things @fondazioneprada @miumiu.

Out of our numerous project the first to go live is our new cocktail menu in Mishang.
Located in the historical Rong Zai Villa in Shanghai the bar is imagined and designed by Wong Kar Wai and I have to say it’s quite lovely 🥰

Now of course I would love to tell you about how fun and exciting it is for me to work with this incredible fashion house and the level of details that goes into it but @aidysim and I have a lot of prep, those floral isomalt nests won’t floral themselves.
I will therefore see you all tonight for the party, it starts at 7.

#荣氏老宅 taken in 萱子的秘密小屋 by @remy_savage_

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3 months ago

•🐻 🎂•

May 17th will be 5 years of 🔶🟥🔵, It Will also be @maria.rravdis’s last shift in London (for a while) so everyone has to go give her le bisou pretty please.

To celebrate the fact that she has been my favourite coworker here is a compilation of poor quality pictures of her seasoned with pictures of this incredible new pink corduroy coat of mine.

While she has not chosen her job title quite yet she will be joining @ruthtamas & I fulltime; talking about art and sometimes making drinks and also moving to France to open more art stuff maybe.

#drinkmoreart by @remy_savage_

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3 months ago

•Observations of nature
in the post technological era, a Bar Nouveau tasting menu•

We opened a bar based on an art mouvement that, somewhat, celebrates the fact that nature will be part of our life no matter what.

Downstairs, the aim was for us to be having this conversation from our current perspective, in the present.

Now being ultra honest, when a lot of water fell into our little downstairs bar and forced us to close it pushed us into thinking of how we wanted to, by contrast from the ground floor, reintroduce nature in the post technological world that we live in.

The Downstairs Experience it’s open as a 90 minute / 6 steps tasting menu. It is somewhat of a multi sensory exploration of how we interact with nature today, using our upstairs menu as the canvas.

You can book your expérience in the link in our bio.

PS: please forgive us for saying words like « multi sensory exploration » & « canvas » please let it fly just this once, we are just excited to share 8 months of work with you 🙃

📸 @audrey.carpe by @remy_savage_

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3 months ago

Tomorow I will arrive in my favourite city in the world and it’s hard to decide what I am most excited about out of. Competition is usually in between:

• go to @abstract_bistrot_paris, get the whole menu, pretexting it’s my job to taste and taste encore.

•go to @bar_nouveau_ and get @_lianorpelaverdura to make me one last Irish coffee before it gets too hot for it.

•Wait for @cocoownuts to finish work to have a chicken burger @harmony.bardenuit_ cause, after reviewing overwhelming evidence, it’s always time to go to harmony.

Let me know + merci + a demain 🤙🏻

(First 2 photos were taken by @audrey.carpe while the last video was shot, directed AND sound effected by moi) by @remy_savage_

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4 months ago

At @abstract_bistrot_paris we make a Perfect Lady.

This year the drink celebrates its 90 years old birthday and we like to think it is, obviously, infinitely superior to its cousin: the white lady.

Making all our own spirits @abstract_house_of_monochromes_ we looked for a way to land on this amazong combo of stone fruit, honey, citrus and resin.
To get there we vacuum distilled Osmanthus flowers, (stone fruit & floral honey notes in one; boom 🤟🏻) then we simply shake it with fresh citrus and a bright pine honey.

It’s delicious and you should go and try.

Also talking about peach in drinks, 7.5ml of any stone fruit liqueur will make your drink better don’t tell anyone I told you 🥷🏻.

Also talking about perfect ladies the picture was taken by our fav @audrey.carpe.

#abstract #perfectlady taken in Rue Saint-Sauveur by @remy_savage_

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4 months ago

👫

Today is the 11th day of March, otherwise known as the twins birthdays, otherwise also known as my favouritest day of the year.

Here your friendly low budget reminder that Sara and Hadrien are, IN FACT, the most talented/kind/hardworking people around that I feel lucky everyday to get work with people I admire and love.

Also the fact that they share a birthday means I only have to do one of them post a year, mucho convenient.

@sara.moudoulaud_ @hadrien_moudoulaud by @remy_savage_

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4 months ago

Milano Torino (& Leather?)

30 Campari
30 Vermouth blend
15 Olive Monochrome (Nyons)
7,5 Safran tincture

It is hard to hate on a Milano Torino.
To have a 2 ingrédients AND equal part drink that is vaguely drinkable is somewhat miraculous?

Now due to excess of rotavap and lack of spirits (the liquid type 🤓) the clever kids @abstract_bistrot_paris have brought a bit of intention behind the drink itself.
As the combination of vermouth & Campari alredy has a leather-like aroma they doubled down on it; in the world of scents it is not uncommon to blend black olives and safran to find leather-like results.
The abstract Milano Torino is, while being relativement low abv, it is incroyablement aromatic and we certainly encourage you to go and try it.

ALSO if you found yourself out of Nyons Olive Monochrome (🙄) and happen not to be a brown belt mixologist like I am here is my specs for a Milano Torino à la maison:
Big half Campari
Small half sweet Vermouth
Tout petit peu of Cordon bleu or any heavy Borderies Gnac you have around.

Also also (as I kept on being autocorected) can someone from Canada comfirm that The Milano Toronto is a local classic?
If not it’s mine now

Last also is that this photo is from @audrey.carpe & the video I made myself like a big boy.

#abstract taken in Rue Saint-Sauveur by @remy_savage_

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6 months ago

Connaught Bar Talks Vol. 2 Ep. 7, Remy Savage
What a plaisir to host our cher ami @remy_savage_ to close out our second season with some fizz. Remy spearheads a movement of art-led bar concepts from London to Paris and many more. An unstoppable creator, he loves many things in life, some of which are the source of inspiration for the signature cocktail we designed as a tribute to our friendship: French & Tonic, exactly like him. Santé all!
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📹 @jbstrub
✍️⌨️ @lauragrassulini
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#connaughtbartalks #connaughtbar #hospitality #cocktails #bartenderstyle taken in The Connaught by @remy_savage_

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6 months ago