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London’s CTC debuts ‘playful’ cocktail menu

London bar The Cocktail Trading Company (CTC) is “taking inventiveness to a new level” with the launch of a story-telling cocktail menu that presents “unsung classics” in bespoke drinking vessels.

The Black Purl is said to be “hot, boozy and thoroughly satisfying”

Created by Andy Mil, Olly Brading and Elliot Ball, the menu is designed to “conjure certain emotions” through the choice of flavours and off-the-wall presentation.

Combining Glenmorangie Lasanta and pomegranate and sesame pruno, the Scofflaw cocktail is said to be an ode to the heritage of London’s East End, and represents “an encounter with the Kray twins on a rainy day outside a run-down pub”.

In contrast the “bright and spicy” Toreader #4, comprising Tequila, lime sherbet and spiced corn horchata, is served in a stunning blooming tulip designed to “uplift the drinker’s spirit”.

The team launched their first venture in January 2015, and has since been recognised for their imaginative and unusual drinks offering.

Click through the following pages to discover a selection of cocktails from the new menu. 

Toreador #4

Bright, spicy, uplifting
Ingredients: 2 parts Tapatio Blanco Tequila, 1 part habanero-apricot sherbet, 1 part spiced corn horchata
Method: Combine ingredients in a shaker, serve in tulip vessel


AKA Egg Shell Sazerac. Bold, complex, fulfilling
Ingredients: 1 part monkey nut shell Manhattan, 1 part buttered Hennessy Fine de Cognac, 1 splash charred applewood sugar, 2 dashes absinthe water
Method: Neat ingredients and a sazerac twist, stirred down and served in a chilled rocks glass


Herbal, bright & chirpy
Ingredients: 2 parts hay & ho wood Belvedere, 1 part hopped rosehip sherbet,
1 part bear pea & mint puree, 1 egg white
Method: Shake all ingredients

Jack Rose

When life gives you lemons…
Ingredients: 1 part Jack Daniels, 1 part Jagermeister banoffee, 1 part ginger-redbush gelato
Method: Combine all ingredients in shaker and mix then strain into apple


A concoction of mass-repeal
Ingredients: 3 parts Glenmorangie Lasanta, 2 parts Paloma sherbet, 1 part Pomegranate and sesame pruno, 1 pinch pink peppercorn & mint
Method: Mix all ingredients together and shake then strain


Aromatic, zesty, empowering
Ingredients: 2 parts Amaro di Angostura, 1 part Bacardi Rum, 1 part almond-lime sherbet, 1 rolling wave house ginger ale
Method: Combine amaro, rum and sherbet and freeze into a sorbet. Take two scoops, dispense into a seashell and top with ginger ale

Jupiter Cocktail

Complex, fruity, celestial
Ingredients: 3 parts Kaffir Aylesbury Duck Vodka 2 parts fresh orange juice, 1 part Martini Rubino, 1 part apricot-ginger brew, 1 part Absenteroux
Method: Mix all ingredients in planet-shaped drinking vessel

Bosom Caresser

Really great drink. Everyone agrees
Ingredients: 3 parts Cocoa butter & hazelnut Old Forrester, 2 parts Toasted banana and brioche cream, 1 part Walnut-vanilla essence
Method: Shake all ingredients

Black Purl

Hot, boozy, thoroughly satisfying
Ingredients: 2 parts Glendalough Double Barrel Irish Whiskey, 3 parts CTC ‘homebrew’ coffee, 1 part cocoa-loco seasoning
Method: Combine all ingredients apart from the hot coffee and allow to set in the base of a tankard, then pour in the coffee, mix and enjoy

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