New in town: José, the Courtyard @ 51 Buckingham Gate, Grey Goose Taste by Appointment, Searcys at One New Change

With summer threatening to unleash its golden chariot on the captial at any moment, a flurry of exciting new openings have popped up in anticipation. Last week I popped down to the soft launch of ex-Brindisa chef José Pizarro's latest venture, José, a Sherry and tapas bar modelled on Barcelona's Boqueria market, with a little Andalusian flair thrown in for good measure.

Decked out with authentic azulejo tiles, open brickwork, hanging jamons and an open kitchen, José has a friendly feel, and is distinctly understated in comparison to Sherry bar siblings Bar Pepito and the newly-opened Capote y Toros on Old Brompton Road. I tried an array of Sherries from the 18-strong list, beginning with the refreshing, sea-air filled La Gitana Manzanilla, then moving on to the deliciously nutty Fernanado de Castilla Amontillado and ending on a high note with the citrus heavy Pata de Gallina Oloroso from Juan Garcia Jarana.

Tapas were varied and forthcoming, from fail-safe jamon, to chunks of battered hake with aoili, crab croquetas and pork belly slathered with sheep's cheese. Pizarro was working the room in his chef whites, a smile plastered across his face all night. The consummate professional must be pleased to finally see José come to life, but the work doesn't stop there. Pizarro is already busy planning his fine dining restaurant, named simply Pizarro, due to open down the road on Bermondsey Street before the year is out. Watch this space.

I also found time last week to check out the Courtyard at the 51 Buckingham Gate hotel in St James's, which is preparing for its summer season. Through July and August, the courtyard, modeled on a Victorian garden and centred around an ornate fountain, will be transformed into a live music venue, serving up a series of opera and classical music performances by The London Quartet.

With architecture dating back to 1890 featuring a Shakespearean frieze of the bard's silvan plays, the courtyard features a Tanqueray 10 bar, where on my visit I enjoyed the signature 51 cocktail, a mix of Tanqueray 10, St Germain Elderflower liqueur and grapefruit juice, but was tempted by the Raspberry Collins. Heaters keep you suitably toasty and an impressively long shisha list brings the Edgeware Road to SW1. I experimented with watermelon, apple and banana, with apple just pippling the others to the puffing post.

The week before, I managed to escape the madness of the London International Wine Fair at ExCel to attend Grey Goose's latest experiment: Taste by Appointment at the St Pancras Grand hotel. Greeted at the door by a glamazon in a midnight blue dress, I was ushered upstairs to a plush living room and asked to sit down.

A Grey Goose Fizz thrust in my hand, I am given a tour of my tastebuds by Grey Goose brand ambassador Joe McCanta, who diligently explains the importance of the five tastes: sweet, sour, salt, bitter and the more recently discovered umami – the elusive fifth taste. I'm then offered a selection of artistic-looking canapés, which turn out to be trompe l'oeil tricks. The candy floss is as bitter as a Negroni, while the Parmesan-like foam is white chocolate.

They are designed to help work out which of the five tastes you're most drawn to in order to create a fanstasy cocktail. A fascinating exercise, the results confirm what I already thought: I am most attracted to salt, then sour, with umami in the middle, sweet bringing up the rear and bitter at the bitter end. McCanta leads me into his private bar and begins translating my taste results into a cocktail, beginning with a large sprinkling of salt. He quickly pours generous measures of yuzu (Japanese lemon) and framboise into the cocktail shaker, then in goes Grey Goose Orange and a slug of vanilla syrup for sweetness. Shaken and toppped off with Champagne, we christen it the I Love Lucy.

Having recently written an article on Champagne by the glass sales in the on trade, I was keen to check out the latest Searcys venture, so made the pilgrimage across the millennium bridge last week to Searcys at One New Change in St Paul's – the forth in the Searcys series and a sibling to Paddington, Westfield and the original Champagne bar at King's Cross St Pancras. The bar, fashioned like a giant chandelier by upside down floating flutes, is going great guns, with 25 Champagnes by the glass – the most extensive offering in London.

Both vintage and rosé styles are proving popular at One New Change, where City suits are shunning the Grandes Marques in favour of more obscure grower Champagnes like André Jacquart and Francois Diligent. On my visit, in between beetroot jellies and foie gras macaroons, I enjoyed a glass (or three) of Lanson Extra Age, a blend of three standout vintages released last year in celebration of Lanson's 250th anniversary. Their next project? A single clos Champagne – Clos du Lanson, made from Lanson's own clos above its cellars in Reims.

Tequila tasting at Wahaca Soho

My second encounter with Tequila came when I was invited to be part of a tasting panel tasked with selecting the shortlist of Tequilas for recently-opened Wahaca Soho's Tequila bar. Based in the basement of the cavernous space, the bar has a beach hut feel to it, from the bright blue walls to the pod-like wicker hanging chairs. Joining me on the panel were fellow Tequila nuts Alice Lascelles and Clint Cawood from Imbibe magazine, and beer buff Ben McFarland and partner in wine (and spirits) Tom Sandham. Before we get stuck into the plethora of Tequilas waiting expectantly on the adjacent table, we are given a strip of Blue Agave to suck on. Tasting it in its raw form, it has a wonderful malt loaf and molasses nose, like an earthy Pedro Ximenez.

Tequila is made from the agave plant, which is not a cactus as is widely (and wrongly) thought. There are over 200 varieties of agave in Mexico, but only Blue Agave is used in the production of Tequila. A beautiful turquoise colour, the plants are cut and left to steam in a brick oven for a day-and-a-half to help increase their sugar content. The juice is then squeezed out and placed in fermentation vats, where yeast is added. The spirit is double distilled before bottling, or, in the case of the Reposados and Añejos, barrel ageing.

Like wine, flavour is obtained from the oak barrels and differs depending on the amount of time spent in cask, with French oak imparting a chocolate aftertaste and American oak offering vanilla sweetness – old Bourbon barrels are becoming increasingly popular as they offer attractive smokey aromas associated with whisky. Of the 11 Tequilas we try, price isn't always indicative of quality. A large number of brands seem to be jumping on the Grey Goose bandwagon, packaging their premium Tequilas in bling bottles that wouldn't look out of place on a dressing table and charging their club-hopping customers three times the price for the privilege. Even Justin Timberlake has gotten in on the act, with his 901 brand.

Luckily for Wahaca, the panel is almost always in agreement about the top two Tequilas of each flight. The best examples are smooth and soft on the palate, with complex aromas of herbs, woody spices, vanilla, caramel and honey. Los Abuelos, meaning 'the grandfathers', stole the show. Smooth, creamy and rich, it had an elegant, alluring nose of vanilla, caramel and honey, and a lingering length that left us all craving for more of its molasses-tinged sweetness.

Unfortunately, Abuelos isn't available anywhere in the UK yet – the bottle we tried had been snuck through customs by Wahaca owner Thomasina Miers. But hopefully, with the revamping of Wachaca's Tequila list, London will soon be able to enjoy this exemplary Tequila, one of a select few spearheading the quality revolution in Mexico.