The bars are back and they have put together a great collection of new and exclusive signature cocktails just for our guests this June.
From sustainable espresso martinis to sorbets and slushies galore which drink will you try first?
Alloro Love created by Bourne & Hollingsworth
40ml Malfy Limone Gin, 15ml white port, 15ml lemon and foraged bay syrup, topped with tonic water
7 Mile Mule created by Oriole Bar
40ml Appleton 8yrs rum, 15ml Campari, 15ml Fino sherry, 60ml of Lychee and coconut beer
Apricot & Pink Pepper Spritz created by Publiq.
25ml apricot fortified wine mix, 10ml Belvedere pure, 12ml Bitter Select, 12ml aperol, 2.5ml apricot du roussillion, 5ml 2:1 sugar, 20ml Peach and Jasmine London Essence Soda or topped with Moët & Chandon
Back In The Swing created by Swingers crazy golf club
30ml Tanqueray No.Ten, 30ml Selvaggio Prosecco, 20ml Aperol, 3 dashes natural egg white substitute, 20ml lemon juice, 15ml honey syrup, 1 sprig of rosemary
Espresso and Biscuit created by Nightjar
15ml Grand Marnier 45 ml Bisquit cognac, 20ml coconut cold brew coffee, 10ml Nightjar cashew-nut homemade amaretto. Garnish with fresh baked French croissant.
Gold Digger created by The Piano Works
50ml Hennessy VS Cognac, 50ml elderflower cordial, 2 1/2 scoops of lime sorbet, 25ml lime juice, 15ml gomme. Garnished with a gold powder
Grand Crhu created by Heads + Tails
70ml Moët & Chandon Imperial Brut, 10ml Rhubarb cordial, 10ml Citrus solution, 1d saline
Grasshopper Cobber created by Coupette
30ml No.3 Gin, 45ml cacao blanc, 45ml crème de menthe, 45ml lemon, 22.5ml sugar, 120ml clarified milk
40ml Discarded Grape Skin Vodka, 15ml Discarded Cascara Vermouth, 10ml spent coffee liqueur, 15ml Solo coffee concentrate, 20ml blackberry + rosemary cordial
40ml Nc'Nean Whisky, 20ml apple thyme anise cordial*
*To batch everything is sous vide for 1hr at 55°c. Strain, add acid: *1litre high-quality cloudy apple juice, 100g apple skin, 800g sugar, 4 fresh sprigs of thyme, 5g aniseed, 8g citric acid, 2g malic acid
Sgt. Pepper’s Sgroppino created by Dalloway Terrace
35ml Belvedere Lemon & Basil Organic Infusion, 1 scoop lemon sorbet , 150ml The London Essence Pomelo & Pink Pepper Tonic
Strawberry & Nutz created by Fitz's Bar
50ml wild strawberry infused Rebel Rye Whiskey, 2 drops of homemade orgeat *
*cashew, hazelnut, peanut and almond syrup - roast all nuts in hazelnut oil, simmer in water and sugar oven roasted in stock syrup, blend, cool and strain through sieve.
Take A Chance On Me created by Skylon
50ml Everleaf Mountain, 50ml gin, 6 slices of cucumber, 20ml lime cordial, 25ml fresh lime, 50ml lychee juice.
45ml Singani63, 15ml Londinio Dry Vermouth, 25ml Raspberry Syrup, 15ml Sugar Syrup, 5ml Rose water, 25ml Lemon Juice, 1 drop Ms. Betters Bitters
TNTini created by Murder Inc
40ml Glenmorangie X, 30ml Mango purée, 30ml lime and lemongrass sherbet, 30ml gunpowder tea infusion, 10ml Suze, 100ml peach water
Perfume d’ete created by Oxo Tower Bar
40ml Citadelle Gin, 20ml Melonade, 10ml Creme de Fraise, topped with soda