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NIGHTJAR’S ARTS & CRAFTS COCKTAIL MENU

The award-winning London bar Nightjar launched a new, boundary-pushing cocktail menu in late June, that takes inspiration from the Arts & Crafts movement which flourished the turn of the last century.

The precursor to Art Deco, the Arts & Crafts movement had a huge influence across the decorative and fine arts in Europe and North America between 1880 and 1920.

Looking at the synergy between bartenders and artists, Head Bartender at Nightjar Antonio Pescatori and his team used this period’s highly decorative fine-art flourishes to inform the new menu.

Each of the drinks are presented in unique glassware and other eclectic vessels that have been carved, shaped and decorated by the Nightjar team.

And in keeping with Nightjar’s ethos, all drinks are based on traditional recipes taken from classic cocktail books published during the Arts & Crafts era. It’s definitely worth checking out a few of the inspiring creations (and recipes) from one of the world’s best bars – even if the glassware might be a little over the top for many!

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OLIVETTE

Ketel One Vodka, Rinomato Aperitivo, Apricot beer, Prosecco, Buchu leaf liqueur, Kalamata olive brine. Inspired by Harry’s ABC of Mixing Cocktails by Harry Macelhone (1925).

“This light, vodka spritz-style cocktail is a refreshing serve with a hint of Mediterranean savouriness and aromas. It is presented with a gnocchi stuffed with brine-steamed sundried tomato in olive powder.”

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FANDANGO

Ysabel Regina, Avuá Amburana Cachaça, Port, Amontillado sherry, Madeira, Amarguinha Liqueur. Inspired by Cocktail de Paris by Georges Gabriel Themon (1929).

“This light, stirred drink is filled with Spanish, Portuguese and Brazilian-inspired ingredients. Garnished with a toasted cracker with salt-cod cream, sweet peppers and pickled Alexanders, it is served straight up in a delicately painted cup.”

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HONEYMOON

Glenfiddich 12yo whisky, House made forbidden fruit liqueur (pomelo citrus, sherry and dry vermouth), Artichoke mead wine, Bulgarian rose infusion, Cynar, Mead wine, Fresh lemon, Myrrh absinthe bitters. Inspired by Recipes for Mixed Drinks by Hugo Ensslin (1916).

“This cocktail is a nod to the ritual Celtic marriage ceremony, where the husband- and wife-to-be share a sip of Scotch whisky poured in a traditional quaich vessel, holding it with joined hands. Shaken then served in an ox-bone quaich, Nightjar’s version is garnished with citra clover and has a fresh, complex, tart and floral flavour profile, with a touch of bitterness.”

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