Leading bartender Chris Lacey has drawn on German ingredients to create cocktails for a pop-up bar in the basement of a branch of sausage specialists Herman ze German.
The restaurant group has joined forces with Elephant Gin and The Candlelight Club to develop Willy’s pop-up cocktail bar in the basement of its site in Charlotte Street in London’s Fitzrovia.
Opening yesterday (October 5), it is running until October 14, uniquely focused on purely German ingredients, spirits and wines. It is also one of 275 bars across London participating in this week’s London Cocktail Week.
Chris Lacey, formerly at The Connaught Bar and bar manager of Rules in Covent Garden, has devised drinks such as the Never Forget Martini, using Elephant Gin, Belsazar Dry Vermouth and orange bitters, and the Silver Bullet, made with Elephant Gin, kummel and lemon juice.
Asbach brandy is used in the Margerite, combined with chocolate and fennel, and in Das Berliner combined with Belsazar Red Vermouth and walnut bitters. A Forest Mighty Black mixes Elephant Gin with morello cherry and chocolate.
With Herman ze German and its basement bar (pictured) well known for their beers, some of the cocktails use beer as an ingredient such as the Atticha, with a weiss beer added to a mix of Elephant Gin, elderflower and lemon juice, and the Altmodische, which uses a dunkel beer syrup with Rittenhouse Rye and walnut bitters.
The pop-up also offers still and sparkling German wines provided by leading supplier Berry Bros & Rudd. A sekt sparkling wine is used for another cocktail, MaiBowle, combined with strawberries, lemon juice and the herb, woodruff, which is traditionally used in Germany to create May wine.
Herman ze German has also worked with its brewery in the Black Forest in Germany to create a special take on the strong and tasty Oktoberfest Bier with a very limited amount available during October.
Open from 4pm to midnight, the pop-up also offers Herman ze German’s normal sausage-based fare, from currywurst to the new Schnitzel Burger.