Our new Tea Vault inspired more than just our 34th anniversary menu. As it is summertime, the drink had to be an iced tea cocktail and in the end it was our Sri Lankan Supreme Earl Grey that made the best combination. In making it, we discovered that shaking bruises the tea’s tannins, so this cocktail is Stirred, Not Shaken.
Drinks to make any meal an occasion
It all started in spring of 2010 with the Currytini and ever since we’ve been marinating, making bitters, barrel-ageing, deconstructing and generally experimenting with fruit, spice and other flavour combinations to put an interesting spin on classic cocktails. We’ve now gathered up the best of these, along with our favourite sparklers, straight classics as well as some aromatics and bitters.
Try a range of gins lately and you could drink a rainbow. It’s all thanks to the wide range of botanicals that can be used to make gin. While pink peppercorns contribute a rosy glow to Audemus Pink Pepper Gin, the botanicals used to make Empress Gin make it outrageously purple.
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