‘The Bar With No Name’
Small bottles of Rhubarb gin are available for a mere £12 from the Charles Lamb whilst stocks last. Made at the bar with no name during the short burst when rhubarb was at its peak, two variants are on offer. The early season rhubarb has a softer pink hue- more orange, with a balance of tart, sharp rhubarb coupled with the pine notes of juniper. The new season is a more vibrant pink with a fuller, earthy nose. Both have a delicate, but sophisticated palate, perfect for cocktails (plesae ask for suggestions) or in classic highballs (a large measure to allow the rhubarb to come through)- a G&T, or in a buck with Ginger ale and a slice of lemon.
To help the sunshine celebrations of Ferragosto, we had some homemade ice creams on offer on Sunday 15th. Chilled down super quickly using Dry Ice (at below -78 C), it avoids any large ice crystals, resulting in a clean, silky smooth texture. And of course, to ensure they were extra special, we made them in an array of favourite cocktail varieties: Manhattan Ice Cream, Sbagliato (Campari, Martini Rosso and Prosecco) sorbet and Kammerling (Ginseng and Grapefruit Bitter Liqueur) and Fresh Orange sorbet.
Needless to say, they fitted the atmosphere and weather perfectly, and disappeared pretty quickly!
The first bottles of the mature, bigger brother of the ’69′ House Cognac have arrived to the bar with no name! Created exclusively for the bar by Gilles Merlet in conjunction with Tony, the blend builds on the house style, with a greater richness and weight lent by the extra ageing- with the eau de vie spending a minimum of 6 years in French Oak.
With hints of toffee popcorn, apricots and clove- building on the house style characteristic of tinned peaches and honeyed almond- and with a longer finish dotted with spice and orchard fruits. Rather exceptional…
We are currently looking for a waitress and a trainee bar tender to join our team. Excellent English, neat and tidy appearance and some bar/waitressing experience are all essential. We are a a small & close team that needs dedicated and passionate recruits to join us at this small but award winning venue. Please email kim@69colebrookerow.com or call the Bar at 07540 528593
Here at 69 Colebrooke Row we go to extreme lengths to choose the perfect spirit for our drinks. Tony C collaberated with Gilles Merlet in Cognac to distill a great cognac for cocktails. It is perfectly smooth on its own and works well in our very own “Spitfire” which also contains Merlets Creme de Peche.
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