Bars go ‘dry’ for January with alcohol and a shot of vermouth

etm Dry Cocktails

A new spin on “dry” January is on the menu at one London bar group, with a range of alcoholic cocktails made with a dry style of vermouth.

ETM Group is encouraging its customers to “go dry” with the drinks at its bars The Botanist in Chelsea, Chiswell Street Dining Rooms in the City and One Canada Square in Canary Wharf.

Priced at £9.50 and available throughout January, the cocktails (pictured) are made with German vermouth brand Belsazar which was launched in the UK at the end of last year by Axiom Brands.

ETM’s drink operations manager Kane Brooks and the team have created a European Daiquiri, using Belsazar White vermouth with Havana Club blanco rum, Tio Pepe sherry, St-Germain elderflower liqueur and celery bitters.

Das Zartinez is a Germanic twist on a classic Martinez, using Sipsmith gin, Belsazar Red vermouth, Wolfschmidt kümmel and black pepper bitters.

The Pink Gin Fizz uses the rose-tinted Pinkster Gin with Belsazar Rosé vermouth and cranberry bitters, topped with champagne.

The Americano Revisited is a twist on another classic, combining British aperitif Kamm & Sons with Belsazar White vermouth, grapefruit bitters and soda.

Kamm & Sons also features in a boozy spin on juicing at two of ETM Group’s pubs, The Well in Clerkenwell and The Cadogan Arms in Chelsea. The healthy fruit and vegetable juice blends are mixed with a shot of Kamm & Sons, priced £8.50 each and available throughout January.

They include the Beetroot Mary, made with freshly juiced beetroot, raspberries, coriander, lemon juice and pepper, and the Canary Mary, combining the aperitif with yellow tomato juice, lemon juice, grated horseradish and green Tabasco.

Other drinks include the Root Remedy, made with fresh carrot and orange juices and ginger, and the Double Apple Mint, mixing the aperitif with pulped pineapple and apple juices and mint. The Green Twist uses juiced spinach, vitamin-packed spirulina algae and celery.

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