This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Top 10
Duck & Waffle unveils Origins menu
Leading London bar Duck & Waffle has introduced a new cocktail menu that focuses on highlighting every flavour note in each individual ingredient, called Origins.
Duck & Waffle’s new Origins menu features Tomato, a straight-up vegetal GimletCreated by Rich Woods, Duck & Waffle’s head of spirit and cocktail development, the new menu explores how much flavour can be extracted from one single ingredient.
The idea stems from the bar’s previous Urban Foraging vs. Urban Decay menu, which used ingredients sourced in London including tree bark, fresh cut grass, formica rufa (wood ant), along with discarded food elements such as banana skins, tomato stalks and leaves, asparagus ends and burnt toast.
“Origins takes the ideas and cornerstones of our previous menu – one step further,” said Woods. “Not satisfied with using just leftover or wasteful produce, showcased in our previous ‘Urban Decay’ menu, I wanted to show the various levels and complexity of flavour that could be obtained from multiple elements of a single source.”
“The cocktails within this menu are the result of our efforts to highlight all the flavours that one single element can achieve.”
Standouts from the menu include the Olive created with black olive Campari, olive leaf Martini Rosso, olive branch ‘dry’ bitters, and soda for a flavoursome “long, rich cocktail”, while the Lime uses not only the juice of the fruit but the leaf and the husk to “compliment the innate sour flavours of the citrus”.
The Origins menu launched yesterday (13 June) and is available at Duck & Waffle throughout the summer.
Click through the following pages to see some examples of the cocktails on the menu.
Walnut
This walnut-based cocktail is said to be a “short, robust and balanced” sipping cocktail with “nutty and dried fruit” notes.
Ingredients:
Toasted walnut, Monkey Shoulder, spent walnut shell aperitivo, pickled walnut dry vermouth and walnut maple.
Tomato
This straight-up vegetal Gimlet is described as both “savoury and distinctively bright”.
Ingredients:
Fords gin, green tomato distillate, blanched tomato skin and cordial.
Pepper
Using a red bell pepper, this wine-style Spritz cocktail is recommended
served long, sparkling and over ice.
Ingredients:
Blanched red pepper skin, Russian Standard Platinum, Noilly Prat Dry, leftover-red pepper stalk and seed cordial, red pepper vinegar, prosecco.
Strawberry
A “light, fresh and fruity” wine-style cocktail with three separate stages of tropical strawberry notes.
Ingredients:
Preserved strawberry leaf concentrate, discarded strawberry cordial, pickled strawberry distillate, fermented wine.
Earth
An “earthy Royale-style” sparkling cocktail with “nutty and damp woodland” notes.
Ingredients:
’Damp’ distillate, moss cordial, oak bark, bubbles.