Bar 1802 reveals its new menu, Origines

“The idea behind Origines is to recreate the journey of sugar cane. Each section represents a continent or region, with classic cocktails aged in barrels as twists at the end. However, more than just a cocktail list, it’s a complete bar menu, divided into six chapters punctuated by three segments: the cocktail, rum tasting, and food. It was important for us to return to the origins of cane, to offer a broader perspective, whereas previously we focused on a specific aspect: flavors, distillation, fermentation.

This new menu tells a slightly different story this time: sugar cane comes from Asia, follows the Silk Road to Africa, then goes to Latin America, travels up to the Caribbean, and returns to Europe. Customers are often surprised, as many imagine it to be a plant born in the Caribbean. This also allows us to highlight unexpected producing countries. To this end, we don’t just use rum, but other products (Haitian clairin, Cape Verdean grogue) to broaden our horizons.

Throughout the chapters, new terroirs, methods, and especially tastes are presented, as we associate a distillery with a culinary culture, a drink culture, each time influenced by various factors. That’s why, if we work with an old Spanish culture, we will favor sherry or Xérès over vermouth. Similarly, for a cocktail of French origin: wine and champagne will have our preference. We strive to maintain this coherence.

For example, our Cap Vert – inspired by a negroni – is based on Lagalos grogue combined with port. The history of rum is complex, and traditions blend. That’s why the Hispaniola cocktail was very stimulating to work on, as it mixes cultures from two countries - Haiti and the Dominican Republic - with two different destinies, featuring distinct rum styles: in this case, a Matusalem 15-year-old molasses rum paired with clairin. The idea is to convey this story in the glass.

An increasing focus on packaging

The issue of packaging is becoming increasingly important to us. Besides being the future of the bar from an ecological standpoint, it also provides ease of work, saving time and space for a relatively small team. Not to mention the cost. These are volumes of 50, even 100L. In 50cl bottles, that would represent a lot of glass, storage space, and handling. We are therefore trying to find harmony between the brands that offer it and others.

In this regard, we sourced bulk products and even obtained a custom product for 1802 from Savanna for the previous menu. However, not having had the opportunity to renew the experience, we chose Isautier Barrik, which closely matched our needs for the Ile de la Réunion cocktail. This time, bulk was found for the peated rum. The same goes for agricultural rum. Our establishment had previously used Damoiseau and La Favorite for earlier menus, and we want to illustrate the diversity of each type of rum. However, Bielle offered different packaging options, including a maximum of bulk. Finally, this distillery was one of the first bottlings for the bar, and it felt like returning to our first loves.

Regarding clear ice, we turn to Ice Cube Co.

We met at the Ballroom, and when you arrive at 1802 (Note: Thomas joined the team after a stint at Little Red Door), where you have an abundance of rums, the possibilities are endless, and it becomes imperative to focus. Thus, working with a theme, a framework, invites you not to add elements that could clutter your work.

Moreover, tastes evolve over time. It’s easy to fall into the trap of a frantic search for the most aromatic rums, the strongest, with a race for esters, and to swear only by long-fermented Jamaican rums. However, it’s important to keep in mind that not everyone can like that. When creating this type of menu, it’s necessary to open up and understand the expectations of customers, producers - who want to be highlighted - while considering the creativity of the team. Currently, there is maximum excitement around Jamaica, but that will soon start to shift elsewhere. The rum audience is looking for new surprises.”