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Oriole debuts new avian-inspired menu

London-based jazz and cocktail bar Oriole has unveiled its latest cocktail menu, which draws on the migration patterns and habitats of its avian namesake.

The new menu will expand on the Smithfield bar’s ethos of travel, exploration and a sense of place

The menu celebrates the ingredients and traditions of the Old World, the New World and the Orient, offering the opportunity to explore the unique flavours and histories of each continent against a nightly backdrop of live swing, jazz and blues.

The Old World section of the menu offers familiar tastes of London’s European neighbours in new ways.

Highlights include the d’Arrigo, which comprises Ondina gin, Empirical Spirits Plum I Suppose, Belsazar rose vermouth, lemon juice and raspberry ricotta whey garnished with limoncello zabaglione. It aims to celebrate the rich, sweet and complex flavours of the Cassata dessert of Sicily.

Meanwhile, the mix of Absolut Elyx vodka, Icelandic moss wine, orange blossom mead, lingonberry cordial, lemon juice and heritage tomato juice, which forms the Svart Strand, strives to conjure the black sand beaches of Sweden.

The flavours and styles of the Americas are celebrated on The New World section of the menu, which showcases a wealth of produce available across the continent.

Offering a unique twist on Champús, the popular, fruity-spicy maize-based drink of Peru, Ecuador and southwest Colombia, is Chachani, made with Flor de Caña 12 rum, Pisco Aba, quince eaux-de-vie, huacatay cordial, pineapple cider, lulo and lime. Meanwhile guests will be transported to the wild forests of eastern Canada with the Acadia, featuring Bulleit Bourbon, Roots Kanela liqueur, maple syrup, peanut butter, rowan berry and grapefruit juice.

The Siam Martini is a fixture of The Orient section of the menu, made with Plymouth gin, jasmine dragon pearls, lemongrass and kaffir vermouth, and ambrette seed liqueur. The Padma Punch features a silky and delicate blend of Ketel One vodka with 5 Rivers Indian Spiced Rum, papaya yoghurt, zara lemon oleo and curry ice cream, reminiscent of a Lassi from the Indian subcontinent.

The menu also features a selection of creative low-alcohol cocktails, including the light and delicately spiced Wakayama Highball made with Italicus, purple shiso cordial, umeboshi brine and Mediterranean tonic.

The Oriole team will also celebrate the launch of their latest cocktail menu by hosting takeovers from three of the best bars from across Asia, Europe and the Americas.

The three events, which kick-started with Singapore’s acclaimed Nutmeg & Clove on 15 June, will draw on Oriole’s new menu. Partners and dates for the subsequent events will be announced in due course.

In April this year, Oriole’s sister bar, Nightjar, opened its second venue in Carnaby Street.

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