Dram creates clay-rested Martini in new menu
Soho cocktail bar Dram has launched a menu focused on ‘exploring the duality of ingredients’, with many serves featuring two iterations.
It follows the London bar’s previous menu, which launched in September last year and was inspired by ‘the singularity of different seasonal fruits, vegetables and herbs’.
Dram opened in November 2023 in a three-storey building. The site offers two bars, with the ground-floor bar offering tapped Highball-style cocktails and the basement focusing on more complex serves.
The new menu, which was created by Dram co-founders Chris Tanner, Martyn ‘Simo’ Simpson and Jack Wallis, features 20 new cocktails based around local, seasonal produce, split across the two floors.
One of the featured serves in the basement bar is Clay, a twist on a Dirty Martini made with Renais Gin, which uses clay as a botanical. The Martini is then rested on a bed of clay for a week before being served.
Some serves, such as Mint, feature two iterations. Upstairs, the simpler serve is made with Don Julio Blanco Tequila and St-Germain elderflower liqueur; downstairs, it becomes more ‘technique-driven’, blending Ocho Tequila with a milk punch.
A cocktail titled Champagne is also present on both floors. On the ground floor, it is made with a Champagne cordial and Ramsbury Vodka. These are swapped out for a Champagne verjus and El Gobernador Pisco in the basement.
Other ground-floor cocktails include Lychee and Tarragon, which is based on the floral notes of Kay Sake.
The new menu is accompanied by an expanded snack selection, including mushroom paté with onion jam, miso butter and sourdough bread, house nachos and house pickles.
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