Developed by Carl Brown (previously “the drinks guy” at Dishroom), Tincture follows the lead set by Simplicity Burger with plant-based and zero-waste being a key focus with cocktails created around seasonal tinctures. Hence the name. Discover two menus - the "Modern Apothecary" and the "Alternative Speakeasy" featuring alcohol-free cocktails. The bar itself is a low-lit with seating for up to just 65 covers.
Black with blackberry tincture made with Pink Pepper Gin, blackberry paint & bitter lemon; Nips a parsnip tincture made with Plantation Rum, apple & bitters and Pear a pear tincture with Reyka vodka, pear kombucha & pear sherbet.