A stunning new speakeasy has tip-toed into Glasgow city centre offering an impressive array of speciality cocktails.
Eagle-eyed punters may have stumbled across Devil of Brooklyn on Renfield Street, which has been slowly releasing ‘chapters’ of its cocktail menu ahead of its grand opening on December 1.
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Devil of Brooklyn is the newest venture from the team behind Tabac, taking over the former Fratelli Sarti unit and transforming it into a bar that is both relaxed and upscale.
Kieran McAvoy, general manager of Devil of Brooklyn, has been working in hospitality for over 10 years.
He told the Glasgow Times: “I felt it was the right time for me to get involved in a project like this. The sky is the limit, it really is.”Kieran and his team have been exercising their creative freedom, pushing the boundaries with homemade ingredients like Fernet Branca caviar, red wine shrubs, dehydrated olive gardens, ginger beer, and Mexican tepache.
He said: “We’re trying to make as much of it ourselves as we can, not only to cut costs but because if you have the raw materials, you can reuse them.
“That’s a massive ethos for us and my ethos in hospitality in general, is that we need to start doing this, everyone needs to start doing this.
“We’re in a central location, we’re centre stage at the moment, so we want to lead by example, zero-waste if we can make it.”
The bar operates a table service with knowledgeable staff happy to go into as little or as much detail as guests want about their menu.
Kieran said: “We are trying to deliver a high-end service with speakeasy level drinks that are accessible to everybody – that don’t cloak themselves in pretention.
“It’s not only a fancy night out, it’s a comfortable night out. It can be a bar you swing in for one, or it can be a bar you spend all night in with warm service and a warm atmosphere.”
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The team behind Devil of Brooklyn want the bar to represent “affordable luxury” and bring something fresh to the city centre.
Kieran said: “You’ve got two weeks to come in and see the preparations, and from December 1 we will be fully open for business.
“We’ve been taking the past couple of weeks to practice, to fine-tune, and to hone whatever skills need honing.”
They have been adding ‘chapters’ of eight cocktails at a time and will have a completed cocktail ‘book’ for the grand opening, containing 32 cocktails with over 50 homemade ingredients.
The bar is open for anyone that wants a sneak peek of what’s to come, from Tuesday to Sunday from 4pm to 1am.
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