South Kensington’s discreet celebrity haunt Blakes Below has launched a fusion cocktail menu packed with Asian flavours – including yuzu, hibiscus syrup and kaffir lime leaves.

Sicilian bar manager Peppe Corallo

Headed up by Sicilian bar manager Peppe Corallo, the newly-refurbished subterranean drinking den – tucked away in the five-star Blakes Hotel – channels the east with the likes of the Chai Tea Martini, comprising Saffron Gin, Heaven Sake, chai tea and rice syrup, apple and lemon juice, egg white, and Peychaurd Bitter.

Other menu highlights include Bolmont Field, a heady mix of Black Cow Vodka, Enter Sake, lemon juice and apple puree, rhubarb syrup and egg white; and Shiso Tini, consisting of Bacardi Carta Blanca, Akashi-Tai, muddles ginger and shiso, yuzu and lime juice, lemon sherbet and plum bitter.

Bar snacks are also available, prepared by Blakes Restaurant chefs, ranging from truffle cheeseburger sliders, to spinach croquettes.

Click through the following pages for a snapshot of the new cocktail menu.

Opium Den

Price: £17

Ingredients: Rittenhouse Rye, Aperol, Cynar, Barolo Chinato, Pimento Dram

Red Jaliscus

Price: £14

Ingredients: Don Julio Blanco, Domaine De Canton, lime and cranberry juice, hibiscus syrup, mezcal spray

Tokyo Drift

Price: £14

Ingredients: Belvedere, St. Germain, lemongrass, aloe vera, lime juice, agave

Price: £7

Ingredients: Muddled raspberry and kumquats, cranberry and lime juice, kumquat syrup, fruits of the forest puree