The menu offers six seasonal cocktails, with each combining two contrasting Mediterranean ingredients, led by bartender Julien Lecharpentier.  The bar aims to promote the use of locally sourced ingredients from the southern coast of France to Greece, Turkey, and Morocco.  Among the cocktails are the Banana & Parsley, a made with The Macallan 12 Year Double Cask, banana water, banana cream, Tempus Fugit,…

The week-long celebration will feature a special LCW menu in 38 participating bars, offering guests a taste of the city’s mixology. Francesca Cullen, founder of Lecce Cocktail Week, said: “The South of Italy can sometimes be overlooked, so we want to continue to show the level of mixology and the cocktail culture that there is in Lecce. We can’t wait to shine a…

Hidden behind a password-protected door off Cranbourn Street, the cocktail programme was created by Sotti to portray the “historic venue’s past and forgotten legends”.  The menu is split into full and miniature-sized vessels made by the bar’s team of mixologists, overseen by head bartender Laurie Howells. Menu highlights include the Mizuwari, from the ‘Majour’ section, created with Young Fir Tip, Japanese whisky,…

The new menu titled Happily Ever After is inspired by ‘The Jungle Book’, as Salvatore Calabrese and director of mixology Federico Pavan looked to recreate the narrative of traditional stories and fairy tales in each cocktail. Opening the menu is Head in the Clouds, inspired by Jack and the Beanstalk, the serve has been created using Patrón Silver, green Chartreuse, D.O.M Benedictine, kiwi and pea.

The menu includes 18 signature serves based on aperitivo and refreshing styles, along with familiar classics created by bar owner Diego Macedo and his team. Sastrería Martinez aims to highlight Peruvian ingredients on the menu, hand selecting over 30 different types of native fruits and herbs from around the country for its cocktails, as well as using its laboratory to develop new distillates,…

The second edition of Artesian’s Ingredients of the Future menu, Alter Ego also highlights futureproof ingredients such as chicory, pumpkin, mushroom, daikon, tomato, leek, mung bean, kaffir leaves, walnut and marshmallow.  Highlights from the new menu include the Lychee, a sour twist on a Lychee Martini and a Sgroppino with daikon as the main ingredient. Alter Ego will launch alongside a new…

Said to be inspired by Lord Tennyson’s classic poem, The Brook is due to open in July this year in the neighbourhood of Gurgaon, 30km southwest of Sidecar. A Himalayan kitchen will provide the food offering in The Brook through the founder of Bhumi Farms, Gautam Nijhawan, while drinks have been curated by Yangdup Lama. There will also be a full tea and coffee programme…