363 Sisowath Quay
Phnom Penh, Cambodia
+855 23 724 014
+855 23 992 284
From 26-29 March, world-renowned drink connoisseur Paul Mathew will be resident bartender at FCC’s Mansion, offering visitors a look into Cambodia’s past and future through a wide array of craft cocktails.
During the Mansion’s regular nightly lounge hours, Paul will have a special bar where he will be serving unique regional and historical cocktails focusing on Cambodia’s unique flavors. Each of the four nights Paul will focus on presenting cocktails from different time periods of Cambodia.
Upon arrival to the Mansion, visitors receive a drink passport that can be used throughout the four evenings. Everyone who purchases five cocktails will receive the sixth free. The Mansion opens at 5pm nightly and Paul’s Legendary Cocktail Journey “pop-up” bar will open at 6pm. More information can be gleaned from FCC Phnom Penh’s Facebook page.
SCHEDULE AND DRINK INFORMATION
With prohibition hanging over the USA, the rest of the world benefitted as bartenders carried their recipes with them on their travels. The 1920s and 30s were part of the golden age of cocktails and bartending, and these are three classics that were widely drunk at the time (with a few modern twists).
Drink 1: Mint-tea julep – tea–infused bourbon, mint, sugar, crushed ice.
Drink 2: Dark chocolate Old Fashioned – bourbon, sugar, dark chocolate, chocolate bitters.
Drink 3: Lemongrass and ginger Collins – gin, lemongrass and ginger syrup, lime, soda.
Whist not a great time for cocktail creativity, the 1950s and 60s were certainly popular times for the classics. As we’ve been reminded by the likes of Mad Men, drinking was very much in fashion, with martinis very much in fashion, and vodka taking the world by storm with the introduction of drinks like the Moscow Mule; meanwhile, Hemingway was sitting back in Havana, sipping on his Mojitos!
Drink 1: Gibson Martini – gin, vermouth, cocktail onions.
Drink 2: Moscow Mule – vodka, lime, bitters, ginger beer, served long.
Drink 3: Mojito – rum, lime, mint, soda, pomelo & cardamom syrup.
The 80s and 90s saw the cocktail gaining in popularity, with relatively simple classics fuelling the club and bar scene, as well as a few modern classics appearing. We’ve used some Cambodian ingredients to update them a little:
Drink 1: Mango and cardamom Daiquiri – fresh mango and cardamom purée, rum, lime.
Drink 2: Treacle – rum, palm sugar, bitters, apple juice.
Drink 3: Gin & tonic – with fresh pomelo and grapefruit bitters.
These days cocktails are having another golden age. From New York, Paris and London to Phnom Penh, bars are developing the new modern classics and being more creative than ever!
Drink 1: “Passionate Englishman” – gin, passionfruit, vanilla and apple syrup, lime.
Drink 2: “Gin-gin Mule” – fresh ginger, ginger ale, gin, lime, bitters.
Drink 3: “Smoked Margarita” – smoked tequila, lime, syrup
Drink 4: “Penicillin” – Scotches, absinthe, honey ginger syrup
Paul Mathew is a British bartender, consultant, trainer and writer who has been mixing drinks for over 19 years. For the last seven, he has been the proud owner of the award-winning Hide Bar in London, and has more recently been based in Beijing writing for magazines and consulting for bars, restaurants and brands in China’s capital. He is now based in Phnom Penh, working with drinks companies and venues in emerging markets, as well as trying to open a second venue in London. You can read an interview with Paul here.