GONG Bar unveils Director’s Cut menu

27 April, 2017

Shangri-La Hotel, At The Shard, London has unveiled its new GŌNG Bar cocktail menu. Named the Director’s Cut, the menu is inspired by the greatest film directors of all time.

Guests will experience a sensory journey through the world of cinema while at the highest hotel bar in western Europe.

There are a total of 16 cocktails and four mocktails which span across five themed categories:

Adventure/ Fantasy - Light and refreshing

Romantic/Sci-Fi - Fruity notes, flora and spices

Thriller/Drama - Sweet meets sour

Crime/Action - Punchy and full of character

Animation/Superhero - Herbal and earthy non-alcoholic flavours

Each cocktail has its own method of invention; from the brewing of pineapple and coriander with cold coffee, to infusing a New Zealand Sauvignon Blanc with pine needles and honey.

‘Fear The Jungle’, inspired by Steven Spielberg and the movie Jurassic Park, combines BarSol Quebranta Pisco, banana, pineapple skin sherbet, lime and chocolate in an ivy-covered highball. The cocktail is not for the faint-hearted as it comes complete with a real scorpion.

Guests are invited to ‘Feel The Force’ when light and dark combinations of Grey Goose vodka, manzanilla sherry, clarified lime, Campari, chilli and pomegranate, are pitted against aromatic coconut and blue ginger. Inspired by the legendary George Lucas, the cocktail is served in a levitating glass.

‘Dirty Business’ is inspired by Martin Scorsese. It combines Woodford Reserve bourbon, Mr Black cold-pressed coffee liqueur, Fernet Amaro and a dose of stout to create smooth flavours of coffee and liquorice.

GONG’s Head Bartender Christian Maspes told DI: “We are thrilled to be sharing these adventurous, unique drinks with our guests. The cocktails have been inspired by different film directors who are globally recognised masters of their craft. Just as a great film is a harmony of cinematography, sound and great acting, the same can be said for a truly fantastic cocktail through its blend of ingredients, technical skill and the atmosphere it creates.”





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Hamish Smith

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