Barts invents goat’s cheese cocktail

Chelsea cocktail bar, Barts, is jazzing up its cocktail menu with food-based cocktails.

The creations of new bartender Vincenzo Sibilia, the drinks will involve flavour combinations such as salmon and vodka, and goat’s cheese and honey.

While the initial reaction of most is to recoil from food stuffs – especially fish – in a drink, Sibilia is quick to placate consumers: “They’re flavour combinations that are tried and tested and proven to work together very well.

“Of course I won’t put fish in the drink – just use it to flavour the vodka.

“The goat’s cheese will create a lovely creamy texture – mixed with grape juice and honey, it’s a really good flavour.”

The bar’s current themed cocktails all use Perique Tobacco Liqueur , and are advertised on a separate menu, called “Barts goes up in smoke”.

While launched in January this year, the tobacco cocktails, called The Cig’nature, Holy Smoke and In Vogue, are undergoing a renewed promotional effort as the summer approaches.  The drinks, given their tobacco flavour, are designed to be drunk on the terrace with an accompanying cigar or cigarette, to provide the nicotine rush promised – but not delivered – by the tobacco flavour in the cocktail.