Trash Tiki at The Curtain
45 Curtain Rd, EC2A 4PJ
We just got news that the drinks menu at anticipated new hotel, restaurant and members club The Curtain will be headed up by Trash Tiki founders Ian Griffiths (Mr Lyan) and Kelsey Ramage (Dandelyan). Across the Red Rooster, Rooster Taqueria, and the Lido bar, they’ll be serving up Frozita slushies (tequila, cocchi rosa, aperol and lemon), JL Swizzles (rum, turmeric syrup & butterfly tea bitters) and Lindy Hop Sours Lindy Hop Sour (bourbon sour with blood orange).
The Spritz Menu, Cocotte
95 Westbourne Grove, W2 4UW
When the sun comes out, an after-work spritz is pretty much mandatory. Cocotte are embracing the change of season with their new spritz menu, which includes their signature Cocotte spritz (rosé, tonic, sparkling wine and grapefruit), the Havana spritz (rum, mint, lemon and lime, tonic and bitters) and the Americano spritz (red wine, amaro, soda, orange and rosemary).
The Chef’s Notebook, Peg + Patriot
Patriot Square, E2 9NF
Peg + Patriot’s Matt Whiley has just launched the Chef’s Notebook; a new cocktail menu inspired by the signature dishes and tastes of some of the world’s best chefs. Some of them sound interesting to say the least (Jose Avillez is foie gras, Jamie Oliver is sweet potato and Tom Sellers is black pudding), but most of them sound delicious.
Coast to Coast, The Savoy
Strand, London WC2R 0EU
The American Bar at the Savoy is one of UJ’s faves, so any excuse to go there is good with us. Their new Coast to Coast menu takes a journey across the UK from South to North; with its history and landscapes reflected in the flavours of each drink. Drink the Garden of England with the Kentish Cob or taste the Sherwood forest in a Frosty Reception.
The Spring Menu, Darwin and Wallace
Each Darwin & Wallace bar is refreshingly different, but luckily you can sample their new cocktail menu at all of them. Get some serious refreshment with the Rhubarb Julep, or something punchier with their Daiquiri Picante – made from golden rum and a spiced chilli liqueur.
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