Cider and salad come together in bar’s new cocktail list

Blackberry Beets

A new cider and salad-based cocktail menu has been introduced at London speakeasy bar Barts in partnership with premium craft cider Aspall.

Working with Aspall directors Henry and Barry Chevallier Guild, the bar team have come up with a list of cider-based cocktails, complemented by salads, in time for spring.

The Classic Countryside Crunch is a mix of Aspall Premier Cru Suffolk Cyder, Tanqueray No Ten gin, celery, apple, fennel and sugar, served alongside a salad of sliced apple, fennel, celery and dried berries, splashed with Aspall Premier Cru.

The Blackberry Beets (pictured) uses Aspall’s Perronelle’s Blush Suffolk Cyder, which is made with a dash of blackberry juice, combining it with beetroot-infused Belvedere vodka, fresh lemon juice and pineapple juice, served with an exotic fruit salad of pineapple and beetroot flambéed in Perronelle’s Blush.

The sparkling wine-like Aspall Cuvée Chevallier, which is double fermented, has been used to create a champagne-style cocktail called A Cy-der Cucumber. The cider is mixed with Belvedere vodka, elderflower cordial, and sliced cucumber and strawberries, and is accompanied by a small salad of lettuce, cucumber and strawberry, seasoned with Aspall Cuvée Chevallier and a dash of salt.

Barts, part of bar and club operator Inception Group, is tucked away inside a residential building in Sloane Avenue, Chelsea.

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