Five new cocktail menus to try in London
London’s reputation as one of the world’s great cocktail capitals has been proven recently with new menus galore. Here are five to try.
Did someone say new menus? Apparently London has heard the call loud and clear, with many of its finest cocktail establishments refreshing their offers for the warmer weather and beyond. We’ve rounded up five – you could probably turn this into one of the world’s fanciest bar crawls.
Beyond London, the rest of the world seems to have received the memo too – with other bars around the globe also readying new menus for spring.
Artesian at the Langham
Artesian at the Langham has unveiled the third and final chapter of its Futureproof series, which looks to ‘redefine modern mixology’. The menu, titled Ultimo, spotlights a star ingredient in each of its 16 serves, which are often twists on classic cocktails.
Highlights include the Parsnip, which sees the vegetable as part of an Espresso Martini riff, alongside Grey Goose, Metaxa 12 Stars, Amaro Lucano, coffee and butter. Meanwhile, a sustainable thread runs through the menu, with underused or unconventional ingredients featuring, such as in the Kale – a savoury Martini made with Jason Momoa’s Meili Vodka, Kay sake and the eponymous vegetable.
As with previous volumes, the bar also teamed with a big-name chef to curate the bar snack menu: Chet Sharma of Bibi.
Velvet by Salvatore Calabrese
Velvet by Salvatore Calabrese at the Corinthia has looked to the world’s most famous works of art for its newest menu. The Pixel Book brings classic pieces to life (or into cocktails) through AI.
Johannes Vermeer’s Girl with a Pearl Earring is reimagined with Beluga Noble vodka, hibiscus and rose blush, Eve Mediterranean liqueur, saffron-infused honey and an edible pearl.
Another very recognisable face, Mona Lisa and her smile, are turned into a drinkable form in a Martini-like cocktail called The Enigma. It includes Grey Goose Vodka and nitro Champagne vermouth, and comes with an edible garnish of olive distillate and hazelnut brine.
For something umami and crisp, the Wave of Dreams (picture above) – inspired by Katsushika Hokusai’s The Great Wave off Kanagawa – combines Hibiki Harmony Whisky with sake, and is presented in a blue-brushed glass, reflective of the swell of the sea.
Glassware is, as always, an important component of the menu, with each serve presented in a bespoke vessel.
Bar 45
Titled Simplicity, the new menu at Bar 45 divides itself between six different flavour profiles – crisp, rich, umami, Negroni, rare and zero – with flavour guiding choices rather than lengthy descriptions.
After something crisp? The We Paloma offers a twist on Mexico’s signature served with kiwi fruit. The Negroni section is a fan’s playground, with various takes on Italy’s classic tipple, such as with Coconut and Sesame. Meanwhile, those keeping sober can find solace in the Zero section, where drinks are made with the same level of care as the alcoholic cocktails. The Peach Temple, for instance, is made with Everleaf Mountain, peach and lemonade.
While the minimal look of the drinks and the menu’s name may suggest simplicity, don’t be deceived. There’s plenty of technical prowess and advanced cocktail know-how within the serves, such as Greek yoghurt washing and sour pression freezing, but the bar notes these are used to enhance flavour and texture without overcomplicating the experience.
Le Magritte Bar at the Beaumont
Le Magritte Bar at The Beaumont Mayfair has turned to music to inspire its new menu, The Great American Songbook.
The drinks are designed to capture the glamour of America’s musical heyday, with a drink based on Frank Sinatra’s ‘Come Fly with Me’ described as a ‘rich and uplifting mix’ of banana rum, Bacardì, Chinotto Nero and chocolate bitters. Sinatra features prominently on the menu, with another of his big ballads, Summer Wind, interpreted through a blend of Lakes Gin, bergamot and cucumber foam. Meanwhile, That’s Amore might have you humming along to Dean Martin’s classic tune with its pisco, basil and peach liqueur mix.
The concept comes from the mind of Le Magritte’s head bartender Giovanni Dellaglio, but it will also be carried out under the guidance of Benoit Provost, who joined as bar and terrace director on 22 April.
The Delaunay Bar
The Delaunay’s new menu has been shaped by Vienna secessionists such as Gustav Klimt. New cocktails in the Covent Garden bar, which is inspired by the grand cafés of Europe, take after the Art Nouveau movement, which is described by the bar as the ‘golden age of design’.
Now condensed into cocktails, standouts from the art-inspired list include the Peacock Pavilion, made with cachaça, Casamigos mezcal, pineapple, ginger and lime juice, fino Sherry and smoked salt. Hands on Glass features High West double rye alongside calvados, Cynar, Frangelico hazelnut liqueur, Bourbon, cherry and Peychaud’s bitters.
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