Three of London's best cocktail bars have unveiled new cocktail menus fashioned with intriguing libations and creative serves...

Artesian at The Langham

The team at Artesian at The Langham have launched their innovative new cocktail menu (of 20 drinks) based on the theme of ‘Perception’. Building on Artesian’s reputation for imagination and originality - expect the unexpected with an artfully inventive menu that consciously challenges assumptions and based around an unrivalled sensory experience. Cocktails include: 'Mind Your Step' a fruity mix of Ron Zacapa 23 Rum, Heron aged Pisco, tropical sour sop & orange blossom served in a broken glass and garnished with edible shards and Creative Maths - aromatic Bulleit Rye Collins served with a Prairie Organic Martinez in two separate miniature copper stills.

The Beaufort Bar at The Savoy

Known for its theatrical drinks and dramatic décor, The Savoy's Beaufort Bar has launched a cocktail menu that takes the form of a beautifully illustrated tunnel book. Twisting strands from the Savoy’s illustrious history into a fascinating cocktail narrative, the menu takes guests on a tour of the hotel through its legendary tales and extraordinary guests. Made up of twenty cocktails, each one tells a story about a different part of the hotel through illustrations, flavours and smells. Matching distinctive tastes with unique ingredients and bespoke essences, the menu uses the likes of leather, spices, paper, walnut and chocolate perfume to recreate a sense of actually being there to witness each story unfold. Examples from the new menu include: Garden of Memories with Don Julio Blanco, passion fruit, agave, St Germain & lime and Read All About It! made with Johnnie Walker Blue and Black, coffee, banana and paper. 

Dandelyan at Mondrian London

The new menu (the fourth chapter in botany-inspired series focuses on “exploitation, escapism and guilty pleasures”), developed by bar founder Ryan ‘Mr Lyan’ Chetiyawardana and his team, is split into four sections: Faith, Lust, $£¥€ and Rock n Roll, with each section investigating the role of botany in human vices. The drinks explore new flavour profiles, featuring fermented ingredients such as pink garum, a fermented fish sauce; tepache, fermented pineapple juice; house-made dry banana and tomato wines; as well as coconut fibre, tonka, guava, bitter hibiscus and pineapple sherbet. Featured cocktails include Beaune Wine, combining sunshine-washed Martell Cognac, saffron, ginger and dry banana wine and the Arsenic Waltz, featuring Tapatio Blanco, sour pear, long pepper and cucumber honey. The bar placed third in last year’s World’s 50 Best Bars Awards. 

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