New cocktail menu arrives at Scarfes Bar
Scarfes Bar at Rosewood London has revealed a new menu called Long Drawn Out Sip, which reflects the ‘unconventional’ life of the illustrator from whom the bar takes its name.
The menu is the first from Andy Loudon, who joined Rosewood London as the director of bars last summer.
Speaking exclusively to The Spirits Business on what he wanted to achieve with for Long Drawn Out Sip, Loudon said that “when we first began working on this as a team, I was steadfast in the belief that our next menu should reflect the essence of Gerald Scarfe’s life.
“Yes, the DNA of our drinks lies in our technical processes – our ability to distil, clarify, and rectify ingredients in our lab is something we take great pride in – but Gerald Scarfe has led such a vivid and unconventional life, and there was so much narrative potential waiting to be explored.”
With the bar taking its name from the English cartoonist and illustrator, Loudon says that basing the menu around his autobiography, Long Drawn-Out Trip, “just made sense”.
The drinks list is split into four chapters: Fears, Desires, Revelations, and Transformations. Each cocktail represents a part of Scarfe’s subconscious and his work, from caricatures he created of cultural icons, to design for stage and film, and through to political satire.
“It offered us a narrative structure,” Loudon continues. “There’s a great quote from Orson Welles that says ‘The enemy of art is the absence of limitations’. That really stuck with me. Creative constraint gave our team focus since each cocktail and each section needed to tell a story and embody the theme of Gerald Scarfe’s life.
“Above all else, I think a great cocktail menu should be engaging, playful, and have a story to tell. It’s not just about what’s in the glass, but the journey that brings you there.”
The menu consists of 24 drinks, which may sound like a lot to some, but this level of choice can have its benefits, Loudan explains: “I think the sweet spot for a cocktail list sits somewhere between 16 and 24 drinks, and we’re right within that range. We landed on 22 alcoholic cocktails, plus two alcohol-free options – the first time we’ve spotlighted non-alcoholic drinks as part of our main cocktail menu at Scarfes Bar, which in my opinion felt like an important evolution.
“A longer menu, when done with purpose, offers guests breadth and choice. With each of our four sections featuring six cocktails, it allows guests to approach the list almost like a series of mini menus. Feeling brave? Explore the Fears section. Want something indulgent? Try Desires. It invites repeat visits and rewards curiosity.”
Menu highlights
The menu features a twist on a Paloma named The Court Jester, which is made with Espolón blanco, coconut, bergamot, and sparkling sake; while The Great Chase is a serve influenced by The Kentucky Derby and presented in a classic Julep cup, created with Glenfiddich 12, Martini Ambrato, dried fig, dried pine, and topped with parsley.
The Holy Grail pays homage to the ‘iconic’ Monty Python film of the same name, combining Highland Park 12 with apricot Amontillado, pistachio and café Maderas.
Continuing on, the Nutcracker – garnished with Wakamomo baby peach – blends Campari with peach apéritif and Sauternes, and has a non-alcoholic version, the No-Cracker 0%, crafted with Amarico, Martini Vibrante and a corn soda.
Other standouts include Superhero, this year’s cocktail created with The Lakes Distillery, featuring butterscotch Sherry, muscat and London Essence Soda, imprinted with an ‘S’ in the ice; and Scarfeland, a blend of Grey Goose Vodka, baked bread, white verjus and fortified blueberries, topped with a blueberry muffin sponge and recommended as a sweet way to finish the evening.
Loudon highlights the Toothless Grin as a personal favourite for its “delicious blend of Rémy Martin 1738, Medjool dates, evaporated beetroot and citra hops. It’s rooted in the Sazerac but taken in a new direction with a specially designed olfactory spoon that hits multiple flavour receptors simultaneously. A true sensorial experience,” he adds.
Another cocktail close to his heart is the Naked Italian. This is created using The Macallan 12, cantaloupe melon, verjus and fortified mandarin. He says: “It started as a caricature of Silvio Berlusconi and the common dream of being caught naked in public”. Loudon adds that the drink is a playful nod to the infamous pictures of Italy’s former prime minister.
“That drink really helped crystallise the entire menu concept.”
While these may be his picks, Loudon thinks the King For A Day will turn into a fan favourite with the bar’s guests: “It is a delicious drink with Brugal 1888, passion fruit, clarified plum and black cardamom – it hits that perfect balance of flavour, familiarity, and intrigue.”
Explaining some of the essential things he considered when sourcing ingredients and developing cocktails, Loudon shares that he leaned heavily into the knowledge and experience of the team – especially as this is his debut menu.
“We have a brilliant group of bartenders who are truly passionate about their craft. Over the years, they’ve built a flavour map – an instinctive understanding of what our diverse profile of guests enjoy and ask for. While we keep a close eye on industry trends, we’re also looking to stay ahead of the curve. That sometimes means taking risks and encouraging the team to push beyond their comfort zones.
“For Long Drawn Out Sip, I really wanted the ingredients and techniques to link back to the stories. That meant asking the team to go deeper – why this ingredient? What does it say about the dream or fear or transformation we’re trying to evoke? It was all about connecting the dots between flavour, feeling, and narrative.”
Respecting foundations while building the future
It’s been nine months since Loudon stepped into his role at Rosewood London. In terms of putting his own mark on the bar, he notes: “I like to think we’ve turned the dial up on hospitality across the board. We’ve moved from being a venue known for great luxury-standard service to one where hospitality sits at the heart of everything we do. From the moment a guest walks in, we want them to feel something – welcome, seen, entertained, intrigued.”
He continues: “That’s played out in small but significant ways: curated playlists developed with Music Concierge that reflect the spirit of the venue; the introduction of rituals like the stirrup cup farewell to end the night on a high note; and most importantly, a shift in mindset across the team. It’s not about tearing up the playbook. My goal is to squeeze that final 20% of the team’s potential.”
In saying that, though, he stresses that the goal has never been to reinvent the bar – only to enhance it.
“Scarfes Bar has an iconic standing,” he continues. “There’s a foundation of excellence here that I deeply respect. What I’m focused on is consistency, refinement, and making sure we’re not resting on our laurels. It’s about preserving the soul of what’s always made Scarfes special – its energy, its playfulness, its sense of theatre – while being relentless in our pursuit of those marginal gains; that final 20% is where the magic lives.”
Reflecting on the nine months since he first took over, Loudon is embracing the challenge of leading one of London’s most highly regarded bars.
“It’s been a whirlwind – in the best possible way. The learning curve has been steep, but the team has been nothing short of phenomenal. There’ve been plenty of high points: launching Long Drawn Out Sip, building stronger ties with our live music partners, receiving wonderful feedback from guests, and making some behind-the-scenes changes that have really elevated the guest journey.
“Challenges? Of course. Finding the balance between innovation and operational reality is always a dance. But we’ve embraced it. More than anything, I’m proud of the culture we’re building – a culture rooted in creativity, collaboration, and a shared desire to make every guest feel like the most important person in the room.”
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