Close Menu
Top 10

Public unveils sophomore cocktail menu

Sheffield bar Public has launched its second cocktail menu, which is said to be “even braver” than the venue’s debut drinks list.

The Solar Maria features on Public’s latest cocktail menu

Public, which featured in SB‘s list of European bars to visit this year, has launched a menu of 20 “beautiful, elegant drinks which focus on the liquid”.

The bar’s general manager, Jack Wakelin, said: “There hasn’t been one particularly best-selling drink, which highlights the overall strength in the menu – as well as our customers willingness to try interesting cocktails. This has given me the confidence to be even braver with the drinks this time around.”

With its latest menu, the venue has doubled its efforts to reduce its carbon footprint, reusing ingredients where possible and cutting out citrus in favour of infused vinegars and other acids.

Wakelin said: “We hope and believe that this will be an approach that other bars utilise, given how important mindfulness is to the future of the industry.”

The menu is split up into five sections, the first, called Public Holiday, is said to be “an ode to vacations, staycations, long weekends and the wanderlust of travel”. Drinks include the Diamine Spritz, made with homemade apple core wine, apple verjus, elderflower vinegar and Segura Viudas Cava Brut.

Public Awareness is based around sustainability and includes the Twisting ma Melon, which combines prosciutto washed Derrumbes Espadin mezcal, Tio Pepe fino Sherry and salted melon. Meanwhile, Public Footpath is described as “localism in liquid form” and includes the Women of Steel, made with Cocchi Rosa vermouth, Genepi, burnt strawberry and Prosecco.

Public Liability “is for the boozehounds and the barflies”, and includes the Corn Identity, which is made with burnt corn washed Del Maguey crème de mezcal and salted white cacao. Finally, Public Health is dedicated to non-alcoholic serves and includes the Piña No-lada, which combines coconut water, Supasawa, salted melon and tarragon oil.

Click through our gallery to see a selection of cocktails from the new menu. 

Bread and Buried

Ingredients: Stale sourdough infused Hayman’s London dry gin, no waste cordial, elderflower vinegar and burnt orange.

Red Right Hand

Ingredients: Campari Cask Tales, rotten banana washed Lot 40 rye whisky, crème de banane and Cocchi di Torino vermouth.

Soup de Jour

Ingredients: Derrumbes espadin mezcal, calvados and dashi.

159 Norfolk Street

Ingredients: White chocolate washed Tanqueray 10 gin, Cocchi Americano vermouth, Tio Pepe fino Sherry and rose water.

It looks like you're in Asia, would you like to be redirected to the Drinks Business Asia edition?

Yes, take me to the Asia edition No