DRY JAN VS WET JAN
We won't judge, there are two ways we can all go this month - wet or dry Jan. We imagine most of us will fall somewhere in between, so here are a few helping hints for when either option floats your boat...
Hampton Manor - The Team are busy concoting non-alc drinks destined to prick the ears of even the lushes amongst us. Head Chef at Grace & Savour, David Taylor, is playing with honey from the Hampton hives and Agastche grown in the garden to make kombucha pairings for his 15 course menu launching in Feburary.
Dishoom - Across all Dishoom sites you’ll find a list full of teetotal tipples whether you’re getting stuck in to Dry Jan, or just over indulged in December. From their No-Permit Collins with Indian green tea, lapsing and 0.5% lager, to the Sober negroni with homemade gin and vermouth, all the mocktails will light that familiar fire in your belly - just without the hangover.
ROVI - At Ottolenghi’s ROVI, the drinks list is firmly focused on offering an inventive take on the mocktail - from their homemade Kombucha to seasonal drinking vinegars, and their booze-free gin & tonic with ginger and sage. Innovative flavours that feel good for you, but more importantly, deliver all the flavour you’d expect from an Ottolenghi menu.
Abajo - Celebrate falling off the Dry Jan wagon in style at Abajo. With a roster of instant classics created by World’s 50 Best 2020 Bartender of the Year, Tato Giovannoni, Abajo’s cocktail menu celebrates the culture and Bohemia of Buenos Aires in the later 1980s. What better way to carry on the party than with a Suffering Bastard or Something Pink surrounded by Argentinian art and live music?
Passione Vino - A true wine wonderland in Shoreditch, Passione Vino is the ultimate destination for drinking the very best Italian wine this January. The brainchild of Luca Dusi, every bottle comes with its own story and is made by producers who he knows personally (portraits of many adorn the walls). Underrated grape varieties are Luca’s forte and a visit to Passione Vino always leads to a new find, such as bright, cherry-scented wines from the Valtellina region.
Warehouse at The Conduit - From creating foraged hedgerow infusions to transforming squeezed oranges into sherbet, mixologist extraordinaire and ex-Ritz Head Bartender, Walter Pintus has created the Warehouse cocktail menu that will make anyone doing Dry January think twice. Making use of sustainable practices to produce innovative cocktails, the menu has got something for everyone. Whether the restaurant’s signature Warehouse Gimlet, The Oyster Martini and the Maritime Margarita take your fancy, Walter is sure to have something to get your visit off to a flying start.
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