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The Gibson revamps classic cocktail list

Globally acclaimed London bar The Gibson has unveiled a new cocktail menu featuring “outlandish” ingredients, such as lion’s mane mushrooms and marshmallow tea.

The Hummingbird cocktail features on The Gibson’s new menu

Created by former Nightjar manager Marian Beke and his team, the 48 drink-strong menu is divided by calendar months and brings new twists on classic cocktails using “exotic” ingredients alongside a new offering of locally-sourced bar food.

New to the menu is Blue Mountain Mai Tai, a combination of Havana 7 Year Old, Basil Hayden’s Bourbon, fresh lime and orange, orris and nougat cream, roasted apricot kennel amaretto, Himalayan salt, Australian mountain pepper and fudge pepper cordial. Served in a glass cushioned in a small inflatable flamingo, the drink is also garnished with a fudge to enjoy after the drink.

Also on the menu is Teatime with Alice, a blend of Slingsby Rhubarb Gin, raspberry and blackcurrant curd, ice cream tea soda, milk oolong, hibiscus and fresh lemon.

The new food offering includes beef tartares sourced from Smithfield Market and house-made pickles and chutneys.

For the first time The Gibson will also be holding monthly masterclasses for cocktail enthusiasts hosted by Beke, and will include ingredients tastings and two cocktails.

The Gibson opened in 2016 and has garnered acclaim as one of the world’s best bars.

Click through the following pages to view a selection of some of the new cocktails on the menu.

Winter in Neverland

Served in a camper van-designed teapot and using a waffle as the lid, the cocktail includes cacao shell soaked Bols Genever, mulled spice, cordial vintage cider, apple and pear conserve, lemon, seven-year-old Mandarin bitter, white snow waffle and cedarwood ice.

The Hummingbird

Served in a cone-shaped glass and garnished with a feather and edible cone, this cocktail combines Courvoisier, Gibson’s elderflower and marigold liqueur, bergamot Italicus, Mumm Champagne, rose hip preserve, fresh Mandarin, lemon juice and rose petal confit.

Grand Orient Express

A combination of smoke-dried longan, Naked Grouse, roasted malt barley tea, carob syrup, fresh galangal and lemon custard apple, spicy Korean bulgogi marinade. The Grand Orient is served in a flask covered with a map of the world and a cup.

Goldfinger

This twist on a Daiquiri contains Brugal 1888 infused with sun-dried kaffir lime leaves, guanabana juice, orange and carrot flapjack brew, lime, lemongrass, coconut sap, spiced pineapple and papaya chutney, lemon barbecue crust and garnished with a chocolate flapjack.

Garden of the Sun King

Garnished with a roasted pepper jacket and olive, this cocktail combines Ailsa Bay whisky, forest bee skeletons, a blend of three La Quinteye Royal Vermouths, lemon balm and and leaf extract aged aquavit, maple ice wine tea and white Port tincture.

Angel Tears

A combination of Remy Martin infused with birch skin, roots mastiha, lemon myrtle, candied green walnut paste, eucalyptus, greek yoghurt, lemon, nut brittle with salted yopol and pine fir smoke.

Beyond the Pines

Served in a tall bouquet-like glass and garnished with a pine cone, Beyond the Pines contains Monkey Shoulder, spruce resin, Kamm & Sons, lemon, ‘pine-apple’, elderflower juice, smoked juniper and rosemary honey, hot gooseberry chutney, ginger beer, wasabi and matcha.

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