The Spiritualist

BarsServes
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The Spiritualist, Glasgow

What’s better than pairing a gin like no other with a bar like no other? Nothing… Just over a year old, The Spiritualist has climbed the ladder of success, claiming a renowned reputation as one of Glasgow’s most stylish and unique food and drink spots. And with Sebastian Stańczyk behind the bar, The Spiritualist has now been crowned the winner of the World’s Best Brocktail, our annual global World Gin Day Contest, which attracted over nine-thousand votes. His winning cocktail, Ginto The Wild, received 1808 of the total votes to win their well-deserved title.

Since the tense race, we’ve spoken a lot to Seb who has found his home in Scotland after growing up in Krakow, Poland. He’s laid back, creative and extremely passionate even four years into his bartending journey. He gives a great deal of credit to fellow bartenders whose patience and knowledge steered him on the right path and into the ‘lab’ at The Spiritualist. There he creates ketchups, one of which he used for Ginto the Wild, cotton candy, shrub infusions, jelly and more. It’s his infectious energy that makes him so successful behind the bar, but also among many friends who wholeheartedly support him. He uses social media to his advantage, sharing new creations, asking people for suggestions and support, and builds his community online and offline very much like us here at Brockmans.

Once we’ve finished pestering him for all of his details in order to send him to Tales of the Cocktail, his prize for winning Best Brocktail, we sit down and send a few quick-fire questions his way…

1. Describe the Spiritualist in a few words

A beautiful, stylish and elegant cocktail bar and restaurant offering exceptional quality food and drink that is great value for money. We have an extensive gantry of over 400 different spirits & our cocktail offer is unique & forward thinking. Ultimately The Spiritualist is about delivering an experience our customers can’t find elsewhere & leaves them wanting to return.

2. What’s the best thing you’ve overheard at your bar?

We only serve draught beer or lager in schooners (2/3rds of a pint). One of my colleges was asked by a customer for a pint of lager. He replied “Sorry sir, we only serve Scouser here,” and the customer taken aback replied “You’ll not serve many of them in Glasgow city centre pal”.

3. Why is gin so popular?

The relative simplicity of its production & the diversity of recipes make gin the perfect spirit for craft distilleries popping up all across the UK as well as globally. This has in turn led to a passion from consumers for exploring new brands and new ways of enjoying the spirit, be it with garnishes, tonics or in cocktails. It has certainly allowed Gin, as a category, to shake off the stigma that was attached to it in the past. History goes around in circles, and the “gin craze” is back in UK.

4. What about Brockmans appeals to you?

Brockmans is an intensely smooth gin that you can enjoy anytime. The flavour notes are so unique. The Bulgarian coriander really compliments the blueberries and blackberries. It’s the gin I would strongly recommend for “1st timers” and gin connoisseurs. Easily going to be famous worldwide.

5. If you could have one last drink before you died, what would you choose?

I would hope that this would be a long ways away, so it is difficult to answer. I would probably ask for a double.

Ginto the Wild CocktailGinto The Wild

By Sebastian Stańczyk

Ingredients

  • 37.5ml Brockmans
  • 12.5ml Pedro Ximenez Sherry
  • 50ml smoked berry ketchup*
  • 20ml maple syrup
  • Foraged pine mist**
  • Berry and sezame crisp on the side

Method

Shake and serve straight up

*Smoked berry ketchup:

  • Smoked blueberries, blackberries
  • Apple cider vinegar
  • Citric acid
  • Sugar
  • Foraged thuja water

Cover the berries with sugar for a couple of hours. Blend them with hand blitzer before adding thuja water and bringing it to a boil. Strain and add citric acid and apple cider vinegar.

**Foraged pine mist is cooked thuja foraged locally. It’s sprayed on the glass and used as a water for the berry ketchup.