This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
News
The Honey Moon unveils seasonal menu
Paris-based tapped cocktail bar, The Honey Moon, has introduced a new seasonal menu inspired by autumn ingredients.
Opened in 2023 in the heart of Paris, The Honey Moon is said to be the first tapped cocktail bar in the city. Inspired by the 90s, the bar’s tapped-only concept is designed to elevate its cocktail offering for both convenience and creativity.
The new autumn menu features cocktails ranging from crisp and spiced concoctions to refreshing spritzes, said to capture the essence of the changing weather.
The cocktail menu is divided into four sections: Citrus & Bubbles; Citrus No Bubbles;Bubbles No Citrus; and No Citrus No Bubbles.
Ben Wilson, creative director and bartender at The Honey Moon, said: “We’re always looking for ways to push the boundaries of cocktail culture. Our tapped cocktails not only improve service efficiency but also ensure every drink is perfectly balanced and served at the ideal temperature. It’s a blend of tradition and modernity, where classic cocktails meet contemporary technology.”
The menu includes a curated selection of ‘timeless classics’ and original creations, all crafted in-house in the bar’s lab.
Some of the highlights include an Appletini, described as a ‘meeting point’ between the candy-apple Martini of the 90’s and the Dry Vodka Martini; the Mizuwari No.2, inspired by an Old Fashioned and made with whiskey cut with water, umami-rich syrup and toasted green tea; and the Jimmy Carter, featuring peanut butter-infused Bourbon, Carpano Bitter and Cherry Liqueur, and is a modern twist on a Boulevardier with a touch of bubbles.
Meanwhile on non-alcoholic cocktail side, there’s the Châtaine, (with roasted chestnuts, cinnamon, allspice, star anise, and acidic Verjus juice) and Cherry Tonic (with a deep black cherry cordial and a walnut bay leaf infused in a red wine reduction).
Designed by architect Juliette Rubel, The Honey Moon space boasts a singular aesthetic rooted in contemporary postmodernism from the 70s to the 90s, blended with elements of Andy Warhol.
The wall of 38 taps is said to combine aesthetics with functionality with a thought-out layout.
For more scope on Europe’s bar scene, check out The Spirits Business’s 2024 Global Bar Report.
Related news
The Shard offers festive cocktail menu