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The Moscow Times presents Bar Guide.

This book is the result of a joint creative project between Russia’s only daily English-language newspaper The Moscow Times, which for 18 years has been an indispensable source of accurate, reliable and independent information about Russia for the English-speaking community, and the young and ambitious cocktail web site Inshaker.ru.

Whoever you are – student or academic, 24-hour party person or creative professional, middle manager or director of your own business – our Bar Guide will help you find the best watering holes on the cocktail map of Moscow, learn the basic secrets and skills of cocktail mixing, and embellish your vocabulary with new words and names.

Moscow is developing rapidly and becoming one of the centers of global bar culture, on par with New York, Berlin, Paris and Tokyo. We are delighted to be the ones to tell you all about this important social trend.

Cheers!
The Moscow Times

Blackcurrant Caipirinha Rum How to mix 1. Put the lime in the rocks glass and crush with the muddler 2. Pour in crushed ice to the top 3. Pour in the rum, blackcurrant liqueur and sugar syrup 4. Stir with the cocktail spoon 5. Sprinkle on a little crushed ice Necessary ingredients Light rum 40 ml Blackcurrant liqueur 20 ml Sugar syrup 5 ml Lime 2 quarters Crushed ice 200 g Necessary utensils Rocks glass Muddler Cocktail spoon Straws

Pink Sparkling wine How to mix 1. Put the lime sorbet in the blender 2. Pour in the x-rated fusion liqueur and grappa 3. Add some ice to the blender and whizz 4. Pour into a chilled champagne flute 5. Top up with sparkling wine 6. Carefully stir with a cocktail spoon Necessary ingredients Grappa 25 ml X-rated fusion liqueur 25 ml Dry sparkling wine 50 ml Lime sorbet 6 tablespoons Crushed ice 160 g Necessary utensils Flute Blender Cocktail spoon

Sea Breeze Vodka How to mix 1. Fill the highball glass with ice cubes to the top 2. Pour in the vodka, cranberry juice and grapefruit juice 3. Stir with the cocktail spoon Necessary ingredients Vodka 50 ml Cranberry juice (mors) 100 ml Grapefruit juice 50 ml Grapefruit 2 wedges Ice cubes 200 g Necessary utensils Highball glass Cocktail spoon Straws

Champagne Brandy How to mix 1. Put the cane sugar into a chilled champagne flute 2. Drop in two drops of agostura bitters 3. Pour in the brandy and sparkling wine 4. Carefully stir with the cocktail spoon Necessary ingredients Brandy 30 ml Angostura bitters 2 ml Dry sparkling wine 90 ml Cane sugar 1 small piece Necessary utensils Champagne flute Cocktail spoon

Tom and Jerry Brandy How to mix 1. Put the egg yolk and powdered sugar in the mixing glass 2. Pour in the brandy and dark rum 3. Whisk with the whisk 4. Pour into a warmed cup and add hot milk 5. Stir with the cocktail spoon 6. Garnish with freshly ground nutmeg 7. Serve with prunes, dried apricots and apples, drenched in honey and placed in the tartlet pastry case Necessary ingredients Brandy 25 ml Dark rum 25 ml Milk 150 ml Egg yolk raw 1 Green apple 2 small wedges Honey 1 teaspoon Icing sugar 1 teaspoon Nutmeg ground on the tip of a teaspoon Dried apricots 1 Prunes 1 Pastry case 1 Necessary utensils Cup Mixing glass Egg whisk Cocktail spoon

Tangy Tropicana Tequila How to mix 1. Fill the wine glass to the top with ice cubes 2. Put the pineapple and ginger in the shaker 3. Crush with the muddler 4. Pour in the sugar syrup and silver tequila 5. Squeeze in the lemon 6. Fill the shaker with ice cubes and shake 7. Pour through the strainer into a wine glass 8. Garnish with the pineapple leaf Necessary ingredients Silver tequila 50 ml Sugar syrup 20 ml Lemon 1 quarter Pineapple 6 triangles Pineapple leaf 1 Ginger 1 small piece Ice cubes 360 g Necessary utensils Wine glass Shaker Citrus press Strainer Muddler

Cuba Libre Rum How to mix 1. Fill the highball glass to the top with ice cubes 2. Squeeze in the lime quarter 3. Pour in the rum and cola to the top 4. Gently stir with the cocktail spoon 5. Garnish with the slices of lime Necessary ingredients Light rum 50 ml Cola 150 ml Lime 1 quarter and 2 circular slices Ice cubes 200 g Necessary utensils Highball glass Citrus press Cocktail spoon Straws

Denis Simachev Shop&Bar

It is three and a half years since this institution exploded onto the stagnant Moscow party scene. Denis Simachev Shop & Bar, tracing a path from fashionable to stylish, has a bar on the ground floor and a boutique on the second. After trying on a couple of dubious pieces from the new collection, customers descend and enter a magical world of attractive people, stylish music and amazing cocktails.

TM cafe

Only slang comes to mind to describe the atmosphere of TM Cafe – super, cool, knockout, awesome. The place with a name that stands for “Technology of Youth” belongs to Tash, the host of Comedy Club, a popular television stand-up show. Being a professional entertainer, Tash condones an atmosphere of unrestrained joy in his bar (which is also a club with a dancefloor for 200 guests), the kind you can only feel in your youthful years.