Mr Fogg’s adds menu of cocktails with vintage spirits

Martinez Mr Fogg's

A menu of cocktails made with vintage spirits has been introduced at London bar Mr Fogg’s, paying homage to the Victorian era onwards.

The menu, created by bar manager Francesco Medici and his team, offers guests the chance to sample historical cocktails that originated around the globe.

It complements the Mayfair bar’s eclectic interior modelled on the Victorian drawing room of Phileas Fogg, the lead character in Jules Verne’s Around the World in Eighty Days, laden with artefacts and trinkets collected from his travels.

Inspired by the California Gold Rush in 1849, the Vintage Martinez (pictured top) is made with a Beefeater gin from 1970, Francesco Cinzano Antica Formula vermouth from 1960, and a Luxardo Maraschino liqueur from the 1950s plus orange bitters.

Negroni Mr Fogg's

The Vintage Negroni (pictured above), which is thought to date back to 1919 in Florence in Italy, contains Sarti Dry gin from the 1950s, Martini & Rossi vermouth from the 1950s, and Campari Bitters.

The Vintage Ramos Fizz, invented by Henry C Ramos in 1888, uses the 1970 Beefeater gin and Cointreau from 1950, combined with homemade sugar syrup, fresh lemon juice, fresh lime juice, egg white and double cream, topped up with soda water from a vintage Cointreau syphon.

The Vintage Hemingway Daiquiri (pictured below) is made with Bacardi Blanca rum from the 1970s, Luxardo Maraschino liqueur from the 1950s, fresh lime juice and grapefruit juice. It was originally created by Costantino Ribalaigua Vert, the legendary head bartender of La Floridita in Havana in Cuba, for Ernest Hemingway in the 1930s.

Hemingway daiquiri mr fogg's

The Vintage Blood & Sand is made with Auchentoshan Black Lab scotch whisky from 1970, the 1950s Martini & Rossi vermouth and Cherry Branca liqueur from the 1960s, topped with fresh orange juice. It was first published in the Savoy Cocktail Book in 1930 and inspired by Rudolph Valentino’s 1922 bullfighter movie, Blood and Sand.

The Vintage Brandy Crusta (pictured below), invented in New Orleans in 1852, is made with a Hine Cognac from 1960 and a Bols Dry Curaçao from 1940 plus fresh lemon juice, caster sugar and Angostura bitters.

Mr Fogg’s is part of Inception Group which operates unique bars and clubs around London including Mr Fogg’s Tavern which opened in Covent Garden in October.

Brandy Crusta mr fogg's

Previous Guinness creates excitement in bars with 6 Nations kits
Next Fuller's expands keg portfolio with new IPA