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Artesian debuts futuristic cocktail menu
Acclaimed London bar Artesian has created a new cocktail list composed of 16 serves, called Ingredients of the Future.
The creation of the new cocktail list was led by Artesian’s head bartender Giulia Cuccurullo; bar manager Lorenza Pezzetta; and assistant bar manager Nikos Tachmazis. Each serve celebrates a single ingredient that presents ‘versatility and adaptability’, and looking to a healthier future for the planet.
Cuccurullo said: “We are excited to launch our new cocktail menu, Ingredients of the Future. As a team we wanted this menu to combine both our creative and progressive mixology approach, whilst also offering the potential to have a positive impact on our world through a series of future ingredients mixed into delicious and unique cocktails.”
Ingredients featured include vegetables and fruits, such as sweet potato, beetroot, mushroom, date, jackfruit, and pea; and plants and trees including amaranth, moringa, pandan, and nopales.
Other ‘unexpected elements’ have also been worked into the drinks, including soil and insects.
The cocktail Insects is made with crickets mixed with Michter’s Bourbon, Campari, Nixta corn liqueur, chicatanas, coffee, and lime. It is described as a celebration of ‘the unusual becoming usual’, similar to a Whiskey Sour with dry and smokey notes.
Meanwhile, the Beetroot cocktail is made using the natural sugars of beetroot to form a vivid, peppery cocktail, which has been combined with Mount Gay Black Barrel Rum, Asahi lager, and Sichuan peppercorn.
Another serve, the Moringa, is a Margarita-inspired drink that boasts herbal notes and a hint of bergamot through Casamigos blanco, Italicus, moringa, lime, and aduki beans.
The cocktails range from £22-£25 (US$27.66-$31.44), aside from the non-alcoholic Jackfruit serve, which is priced at £15 (US$18.85).
Last year the team created a drinks menu called Duality, featuring seven pairs of cocktails. It featured 14 cocktails, each paired with another to represent ‘two sides of the same coin’.
Prior to this in 2021, the team introduced Connections, a cocktail menu inspired by the shared experiences that brought people together during lockdown in 2020.
In the January 2021 issue of the The Spirits Business magazine, we caught up with Pezzetta to discuss her work at Artesian and her career history in the hospitality industry.