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Top Cuvée ups cocktail focus with new menu

North London bar and restaurant Top Cuvée has updated its cocktail menu with a selection of serves created to be enjoyed alongside food.

The Bubbles cocktail features on the new menu at Finsbury Park’s Top Cuvée

The neighbourhood restaurant and bar, which opened in Finsbury Park last year, is the brainchild of former Dinner by Heston bartender Brodie Meah and Three Sheets’ Max Venning.

Since opening, Top Cuvée has garnered a reputation for its food offering and varied wine selection, however Meah said the venue is now looking to up its focus on cocktails with its new selection of drinks created to be enjoyed alongside food.

The Tropical Gin Sling combines Porter’s Tropical Old Tom Gin, hibiscus, apricot, lemon and soda

Top Cuvée’s updated cocktail menu features the Tropical Gin Sling, which is made with Porter’s Tropical Old Tom Gin, hibiscus, apricot, lemon and soda, and the Bubbles, which combines Victory Gin, jasmine, peach, Prosecco and soda.

Meah said: “While there are a growing number of great eateries in the area there is nowhere offering really world class cocktails.”

According to Meah, the menu has a “running grape theme” to tie in with the venue’s extensive wine offering. In fitting with this theme, the drinks list also features a Margarita made using Tequila, orange wine and lime, and the Rooibos Sour, which combines Maxime Trijol Cognac, rooibos, amaretto, lemon, egg white and red wine.

For drinkers abstaining from alcohol, Top Cuvée’s latest menu includes two booze-free cocktails. The bar’s Cream Soda and Gimlet cocktails both use a base of tea, which Meah said was chosen as it retained the bar’s focus on homemade ingredients and showcased the team’s creativity.

The alcohol-free Gimlet combines green tea, acacia honey and orange blossom, while the Cream Soda is a blend of Earl Grey tea, rooibos, clarified milk and soda.

Top Cuvée will launch the new menu tomorrow (25 February) when it celebrates its first anniversary.

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