The Langham hotel’s bar Artesian has developed a minimalist cocktail menu that combines two ingredients per serve.
The new offering, which has been eight months in development, comprises of 22 cocktails and focuses on ‘less is more’ mantra.
Created in the Artesian laboratory, head bartender Remy Savage, bar manager Anna Sebastian and the team have worked to pair “thoughtfully-sourced spirits” with just one other key ingredient or flavour.
Exploring new methods of preparation and production, a number of components are made in-house, using “rare and unusual elements” from across the globe.
Unconventional pairings show guests the “versatility” of a range of spirits and ingredients, finding a harmony between the two parts.
These include combining Perrier Jouët Grand Brut and cream, Star of Bombay Gin and golden beetroot, and St Germain Elderflower Liqueur with red carrot
The design of the menu is also inspired by the minimalist movement, playing into the idea of perception and dimensions, reinforcing the notion that less is more.
A bespoke wooden mechanism uses movement to reflect the simplicity of drinks, along with “playful and interactive” techniques.