A new addition to the menu…
ne of the tenets of Tony’s approach to drinks stemming the past twelve years has been a synergy between food and drink. It started in Isola conversing with Bruno Loubet about elements of cuisine that could be applied to the bar. For instance if you could make a puree from fresh fruit rather than buy it then why not? The bespoke product more often than not has the edge. The structure of dishes also influenced Tony’s approach to drink, escaping the gravitational pull of sweet and sour or aromatic pivot that informs most drinks, he started to look at the few savory drinks that peppered cocktails book here and there: the Tuxedo, the Dirty Martini, the Bloody Mary.
At the heart of all these drinks was umami or savoriness, a quality hard to describe but long praised by Japanese chefs and central to a lot of Spanish and Italian food. Umami is present in high concentration in foods such as tomatoes, parmesan and miso. As such, the Bloody Mary was the ideal candidate not only for its ubiquitous presence in cocktail culture but also wider appeal in relation to the general public. But how to re-configure or make new this classic drink.
Three concepts collided: the original Prairie Oyster whereby an egg yolk was downed with a shot of tomato juice and spices. The classic oyster, a thrilling but alien food, which has always fascinated due to the way it slides down the throat and tastes of the sea. Finally the Bloody Mary, (which would form the road map of ingredients), replacing the tomato juice with a clarified tomato juice, reformulated to resemble an egg yolk. horseradish vodka, Oloroso sherry, Worcester sauce, pepper sauce, shallots (a traditional garnish for oysters), red wine vinegar and finally an oyster leaf (actually has an intense taste of oyster).
The Vinus Lupus, (left)
Clover Honey, Chamomile, Verjus, Aromatic Resin and White Wine (Grüner Veltiner)…
and The Blackcurrant and Liquorice Bellini
Blackcurrant Puree with a hint of Liquorice topped with Prosecco
To view our full menu ~ click here
With the eventual onset of summer and an upturn in the weather, we’ve added a few new cocktails to the menu befitting of the season.
See the full menu here
As minor changes creep into the new menu, we now feature the Silver Mountain; as fresh and so clean as they come, it is perfect as an aperitif, but also as a palate refresher later on into the evening. Featuring KIGO and the much sought-after white silver tip tea and a hint of cassis. Simply stirred down and served straight up, the drink is subtle and clean- teetering between the savoury/sweet balance of KIGO and the melon/peach notes and gentle tannins from the tea, all rounded by a green tip from the cassis. Fresh as a mountain stream!
There are a few additions to the menu as the best of the summer weather fades away. The light, crisp and fresh Elegante has been replaced by the house Bloody Mary- a rich, spicy autumal alternative that is more fitting of the cooler months. Based upon the bar’s cold distilled Horseradish Vodka, it also features a black pepper distillate for a touch of complex heat, a homemade, aged Habanero pepper sauce for a rich, deep flavour, worcestershire sauce, homemade celery salt and the house tomato blend (which all excited a certain Heston Blumenthal on a recent visit)
In addition, we also have the return of the Vintage El Presidente (much to the joy of several guests- several times, the quote “the best drink in the world” has earnestly been bandied around) building up to the phenomenal 1 year vintage due at Rumfest.
You’ve tasted it, now you can buy it!
Being utilised in the 69 Bloody Mary (our favourite so far in the saga of bloody marys- now with homemade tabasco, celery salt and black pepper tincture!) and in a variation at the Charles Lamb, it is now also available to buy at the bar with no name at a bargain price of £12.
Cold distilled at low pressure, it retains all the bite of fresh horseradish. Pungent, fiery, and highly fragrant.