New cocktail bar to champion the flavours of Latin America

Lima Floral Pisco Sours

A new bar specialising in spirits and cocktails that showcase the flavours of Latin America is to open in London.

The Lost Alpaca is being created in the basement at Peruvian restaurant Lima Floral in Garrick Street in Covent Garden, replacing what was previously called Bajo.

With 30 covers, it will offer Peruvian bar snacks and a cocktail menu using spirits from different countries across Latin America, from Mexico’s mezcals and tequilas to Brazil’s cachaça and Venezuela’s rums.

The space is undergoing a refurbishment with retro wording printed on distressed brick walls and a newly designed bar counter, carved from reclaimed timber. The bar is named after a South American animal similar to a llama.

As well as Pisco Sours (pictured), highlights of the cocktail menu will include The Palo Santo Vibe, made with Palo Santo smoked pisco, tobacco liqueur, mint, purple corn-based chicha morada syrup, and ginger beer.

Another will be the Brazilian-inspired Alpaca Punch with cachaça, dark rum and South American fruits cherimoya, guava and lucuma, finished with a touch of prosecco. For every Alpaca Punch sold, 50p will be donated to the charity.

Co-founder Gabriel Gonzalez said: “We wanted to launch The Lost Alpaca to showcase the best spirits and mixology that Latin America has to offer.

“We hope to leverage the continent’s association with fun to create an exciting and atmospheric bar serving high-quality food and drink in Covent Garden.

“The area is rapidly becoming a must-visit dining destination in central London, with a variety of new restaurant openings in the area, but we felt that the neighbourhood had fallen short of good-quality cocktail bars.”

Upstairs at Lima Floral, head chef Patricia Roig will be focusing on the restaurant’s traditional flavours with a new menu inspired by her latest trip to Peru.

The offering will encourage a relaxed and informal style of dining, designed for guests to share dishes. Diners can order several of the small plates available to experience the different flavour combinations and textures that Peruvian gastronomy has to offer.

Some of her favourites include the hot salmon ceviche served with a corn tostada and langoustine broth, duck tiradito with purple corn chips and Nikkei salsa, and the suckling pig with celeriac puree which will be available for diners to share.

Other new additions include yuca fries served with a yellow aji pepper and goat’s cheese salsa, plantain crisps with avocado and coriander cream, and beef empanadas with huancaina, a traditional spicy cheese sauce.

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