Posts tagged Spring
❀ Spring ‣ Menu ❁

Out with the old and in with the new. The Spring equinox always feels somewhat cleansing; just as winter’s drawn on that little bit too long and the festive season is a vanquishing speck on an expandingly-bleak horizon. Suddenly, day matches night and the weight lifts a touch. It’s only going one way from here.

As ever, we try to reflect this gentle optimism in what little way we can through our shifting drinks selections. Out with those robust, deep flavours and earthy spice, in with lighter strokes: fresh mint and lemongrass, violet and forsythia syrup (it’s purple and has CBD in - woof), grappa!

On the list we’ve got a blended mezcal and reposado Sazerac; sweet and smoky with a soft verdant spice. A Boulevardier with the best - independently of each other - amaro and rosso vermouth we’ve ever tasted (Argala’s Amaro Alpino and Discarded vermouth in case you’re wondering). An armagnac or Sidecar-type sour with cured lemon paste, dubbed the ‘Uber XL’.

For the highball it’s our first ever go at a Collins with a distinctly Turkish twist melding sumac and grapefruit. That purple CBD syrup marries up to Reyka vodka and Birds botanical spirit in the crushed ice fix that is and only could be ‘Purple Drank’. Then to finish we sorta-made-our-own white creme de menthe by infusing ume sake with mint which pairs with that Domus grappa for a palette cleansing Stinger to finish.

The list in full starts this evening and will be available to taste up until the summer solstice (or thereabouts) when we’ll all dress-up like druids and wind-down for summer. If you read this and come down tonight (Thursday March 21st) ask the bartender when do the clocks go forwards? and we’ll give you something free to try. Call that an Easter egg for following us this far!

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A culture of violence #1802

Spring's technicolor dreamcoat


Good afternoon. Hoping this finds you drenched in the torrid rains of spring optimism? Just as the easterly beast came and went, so the transition into the new season has been met with as much damp-grey as a drowned suit.

Downstairs at 411 Mare St. we have a new menu in play; wherein we make it feel like it really is winter's end, not this wheezy, flaccid lurch. The bar is set to stun and the new drinks line up like sweet, delicious, pert macaroons.

⍢ "It’s here, it’s really here. Hoist up the maypole and run naked through the meadow."

⍡ 'Careful not to cut yourself on the wheat, now. That can really stick.'

We’re on a bit of a French leaning tip this time out; a booze-cruise to Calais that went wrong when the wi-fi dropped out and somehow we found ourselves channeling that Manon de Source vibe down in Provence. A peaty, verbena-laced Cognac sazerac, that rhubarb and lavender daiquiri, a calvados-cum-pistachio-cum-amaretti fix, a purple ‘vivant’ French 75 (for Prince) and an ode to the ferry crossing from Plymouth to Normandy; all served up in glorious technicolor!

Come taste ❀

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Easter weekend


With the season comes a tonne of bank holidays; the first being this weekend, which, unless you're holy (come on), is an excuse to really lean out into a good solid stretch of drinking. From Thursday we'll be open longer and later & if you fancy finding a real 'easter egg'  you'd do a lot worse than to pop your hollow-choccy head round the corner on Sunday.

~

Meantime here's a picture Alex took in Iceland last week with the Reyka vodkaexpedition. They deserve a plug for taking care of him, and frankly, you do too for quite possibly getting him there on a lovely all-expenses jolly. So this is the thanks you get: a picture of a tourist checking her picture in front of something actually worth looking at. You should go.

And drink Reyka. Always. ✌︎ 

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A culture of violence #1801

St. Patrick's

It's encroaching on time of year where everyone pretends to have a little Irish in them and that they actually really love Guinness: *dontchaknowthataboutme* really, LITERALLY, like I drink it all the time. This can be proven at the bar when ordering the next round in three phases of explicit braying noncery:

  1. critique of the pour - angle, speed, colouration (it's black)
  2. gratification that the rest-time is observed (based on knowledge gleaned from that black and white tick follows tock ad ~ correct timing or reasoning unknown) 
  3. smack/sigh/exhale combo on taking the first sip to accentuate the satisfactorily acquired white frothy moustache, followed by a benign comment about this being the best Guinness in the area and the best you've tasted outside Dublin.


Didn't know you'd ever been to Dublin? 

er, yeah, my Grandfather's actually from there.

Rinse repeat etc.

On Saturday we'll have some Guinness on draft but we have the wrong gas in the cellar for it so if anyone says it's the best we've either fluked it and created a beautiful accident or you're stuck with someone largely undesirable.

To up the Oirsh, Macca will be playing records; who isn't actually Irish but from Liverpool and that's as close as we could get. 

If you wanna practice your accent try the following line ~ "I'll be fine with all this oil" ~ but say 'Oil' for 'I'll'. How useful this sentence will be in real life situations is largely unknown. You can thank us later. Actually, scrap that: use that line at the bar this week with you're best accent and we'll give you a free beer.

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Equinox ~ 20th March
new menu

Next Tuesday we'll be launching our macaroon inspired new menu for Spring. It's the equinox which we think means that the day and night are the same length all around the world. To celebrate with the pagans we're putting out 6 new drinks, 3 new aperitifs, some light snacks and we'd love you to join us.

Book a table for Tuesday with the message MACAROON in the special requests box and we'll knock 50% off your bill*.

*You may be required to taste everything and then give lucid feedback.

Spring Menu —'press' launch tonight

NEWS: we'll be launching our Spring Menu from today. We're hosting our normal 'press' launch night tonight; BUT, to mirror our trendsetting cousins across the way – NO_ONE FROM THE PRESS IS INVITED!

That's right – you're freeloading places have been taken by our 'friends' (or eager folks who bother to read these memos and newsletters when they go out - see below). If you want to come and try you'll have to pay as all the free spots are taken. So there. You can preview it HERE.

It's delicious. End. No questions. No gum.
(That's how we do this now, right?)

Spring, sprong, sprung...

THURSDAY:

Dalston-based photographer Olivia Thompson is known for her abstract and unorthodox approach to photography. She encompasses colour and light to create imaginative landscapes that are both striking and beautiful. Her latest collection will be on show at Behind This Wall this Thursday night, where you’ll be given the opportunity to join her in an open discussion and purchase limited edition prints.

NTS Radio's very own breakfast don - Charlie Bones* - will be joining the Customs boys to bring the noise on the hi-fi.

So, that's – THURSDAY, 9th MARCH; 7 – 11pm

*DISCLAIMER: if not already overly doused in spicy cocktails.

There's a light at the end of the tunnel:

WINTER >>> SPRING

Our menu is changing and we'd like you to come and taste. FOR FREE.

"What?"

Yep - free!

We value your custom & feedback {as long as it's positive} so when we launch our Spring Menu on WEDNESDAY 22nd MARCH, we would like you to be there to try and tell us how great it is.

To book a table drop us an email HERE. Space is limited and each table will get a choice of 2 x cocktails pp and selection of food. The theme is slightly Levantine but who really cares about that 'cos its all free.

T&Cs

--> First come first served.
--> Tables will be flipped after your assigned time is up.
--> You may be forced to Instagram something.

Thank you for your continued support.

& remember: *BUY OUR STUFF*

👍