from fluid london about the cocktail list and bar staff traing for the park plaza westminster brige

Open to the public for a mere five days, the Park Plaza Hotel, Westminster didn't just look brand–new, it even smelt brand-new. Every surface looks polished and gleaming to the point that a renegade fingerprint would stick out like the proverbial sore thumb(print). The Primo bar is on the first floor, close to the Sushi restaurant and another brasserie style restaurant that will both open in the next couple of months. Primo is divided into two parts with the idea that one half can be closed off for private parties and exclusive events but both sides can still be served by the same bar. The decor is slick and contemporary: white low leather square couches one side, rounded swivel, leather chairs on the other. Black tables and bar and a red light illuminating the bar's middle work surface. Simple but effective the bar already had a good number of visitors, including London's own Mayor, Boris Johnson. Despite the low lighting his blonde hair did little to disguise him. Taking our seats at the bar, we were given the chance to sample some of Primo’s signature cocktails created by World Bartender of the Year, Aristotelis Papadopoulos. Flown in from Greece specially for the hotel's opening week Papadopoulos knows his stuff: he competed against 6,000 other bartenders from 24 countries to take top spot. As well as creating a cocktail list for Primo, the World Bartender of the Year spent a week training Primo’s bar staff. He didn't do things by halves, even his mojito was different: made with sake and miso leaves, then mixing up a cocktail with rosewater and fresh rose petals, which he scattered over the bar before serving. Papadopoulos also let us journos have a go. Shaking a cocktail requires more arm power than I imagined but my ginger grape daiquiri was killer if I may say so myself. Another highlight included the Vita Vini, made with grapes, lychee juice and prosecco. Absolutely gorgeous and easier to down than a mug of warm Ribena: dangerous. Aside from (temporary) head honcho, the rest of the bar staff were polite and professional but friendly too, which is always a bonus given some cocktail bars tend to be a bit snooty. Our nightcap vodka crème brulee was the perfect mix of sweet and tart. Next time I'm strolling down the South Bank, I'll be tempted to pop in for a cheeky cocktail. The prices do mean it would be a sip-slowly affair though with cocktails around the £9 mark. Bartender extraordinaire will be back in the summer to come up with some more exclusive Primo cocktails for balmier evenings. I'm hoping a Pina Colada may even be on the cards. Oft derided as the cocktail de la chav I confessed to having a soft spot for it. Luckily Papadopoulos has been to Puerto Rico and seen how to make it properly. If it does make it onto the summer menu, I have a feeling there won't be any naff glace cherries or paper umbrellas garnishing Primo’s version.