British children’s stories have inspired the latest cocktails to be added to the list at Jason Atherton’s bar The Blind Pig in Soho, London. After the success of its previous menu under the title of “Long and Short Great British Tails”, volume two features eight new cocktails and four classics that have been reworked to include a food element. They have been designed by Jay Doy, group bar manager for the bar’s owner, The Social Company.
The ABC Fizz (pictured below) is a visually striking drink inspired by Beatrix Potter’s Peter Rabbit as well as Jason’s Social Sweets cookbook. It uses ingredients associated with savoury dishes but which are high in natural sugars and sweetness, including carrot and golden beetroot juice, celery sugar, fennel vermouth, apple soda, egg white and citrus with Rémy Martin 1738 cognac.
From Roald Dahl’s Charlie and the Chocolate Factory comes Augustus’s Chocolate River Punch, made with Bulleit Bourbon, chocolate liqueur, rhum agricole, fudge, choco bitters and chocolate milk, served in a glass milk carton with the customer’s own edible golden ticket.
Eric Carle’s book The Very Hungry Caterpillar has inspired 5-a-Day (pictured below) which features ice made from the five fruits from the story – apple, strawberry, pear, orange and plum – with Patrón tequila, lime cordial and Sekforde for Tequila mixer, served in a highball glass and garnished with a gummy caterpillar sweet.
The savoury Fowl Play (pictured below) has been inspired by Beatrix Potter’s Jemima Puddle-Duck and is made with duck-fat washed Aylesbury Duck vodka, along with ingredients more commonly associated with cooking duck dishes such as honey, orange and thyme.
Dedicated to JRR Tolkien’s The Hobbit, the Shire Brew (pictured below) is a “spiked” cider with Johnnie Walker Gold Label whisky, berry and meadowsweet, while the Harry Potter offering is a pre-batch bottle of Best Bottle Butter-Bitter served with butterscotch beans (pictured bottom).
Pictured top, The Tiger’s Tea Party is an extravagant cocktail take on tea for two, served in a glass teapot with a mini bottle of Moët champagne and a cake selection on the side. Inspired by Judith Kerr’s The Tiger Who Came To Tea, the cocktail is made with German Riesling wine-based botanical spirit Birds and Nikkei tiger’s milk – lime juice infused with coriander and chilli – which are mixed with a cilantro falernum, pineapple and jalapeno liqueur.
The Blind Pig, 58 Poland Street, London W1F 7NR
Tel: 020 7993 3251