Soma debuts new cocktail menu

London cocktail bar Soma has launched a new menu, designed to reflect the change in seasons.

Developed by the bar’s beverage director, Will Rogers, alongside its co-founders Rik Campbell and Will Bowlby, the new serves feature ingredients such as garden peas, thandai butter and shallots.

Highlights include the ‘Peas’, which the team call a “‘refined, alcoholic lassi”, and is made with mint, Santa Teresa 1796 rum, Disaronno and garden pea yoghurt.

Then’s there’s the ‘Shallot’ that takes the form of a Gibson or a Martini, with Hapusa Gin, Indian bay leaf, sake, spiced pickle brine and shallots.

Coffee fans can opt for the Coffee, which plays on an Espresso Martini with butterscotch and thandai butter, while drinkers dreaming of a Margarita can choose the Chaat, which implements Indian spice in chaat masala with Tequila, mezcal and gooseberry.

Other cocktails see an ode to the tomato, the ‘Rasam’, and the Kulcha, which is a whisky-based serve that uses kulcha bread from Kricket upstairs – the Indian restaurant also owned by Campbell and Bowlby.

Meanwhile, old favourite ‘Leaf’ is still on the menu – combining curry leaf, gin and pink peppercorn for an Indian-style Gimlet.

The basement speakeasy is located on 14 Denman Street, Soho. The team will open a second Soma later this year in Canary Wharf.

Other acclaimed London bars have been busy crafting new menus too: both Scarfes and Lyaness debuted new showings recently.