Music and alcohol will stay married forever, if only because theirs is the only union in history that gets more boring after a divorce. Putting the two in perfect harmony: Bassoon, now open in the Corinthia Hotel.
Artfully intertwining sound and sauce, this open-fireplace "art deco music room" makes good on said self-description through a resonating-soundwave pattern on the ceiling, jazz-inspired artwork, and ivories regularly tickled on a seven-meter-long grand piano that actually forms the bar itself -- putting players so close to the drink, Captain Fantastic could become Admiral Fantastic. From a list of "musical" cocktails flows the Cantinero Swizzle (tequila/ Falernum/ peach bitters), the Especially F. Sour (bourbon, Fernet Branca & homemade almond syrup), and the Extravaganza: mint, malt whisky, and Mikan liqueur distilled from Japanese mandarins, as the distillation of Chinese mandarins requires filling out too many forms. Less musically, but still sounding pretty damn good, are the mid-17thC Hannah Wooley’s Punch (Claret, Cognac, nutmeg flakes), and the more recently invented Bassoon Brandy Crusta, whose Cognac's infused w/ Chinese dates; there are also five different mules (from the sake/lemongrass Oriental, to the ginger liqueur Pacific), plus seven different martinis -- because as they say about martinis, one is too few, and seven is akjkjarekwlkejrewkj! Kklkerjkt. Shibewi.
They've also added booze to their bellyfillers, with a list of coupe-served "food cocktails" proudly including oyster drowned in bloody mary, foie on toast classically paired with sweet Chateau Filhot, and native lobster with "soused orange" -- and why should the Dutch side divorce themselves from alcohol if it gets them all the way to the Final!