Nightjar launches boundary-pushing new menu

10 July, 2018 by tallenby

The award-winning London bar Nightjar has launched a new, boundary-pushing cocktail menu that takes inspiration from the Arts & Crafts movement, which flourished the turn of the last century.

The precursor to Art Deco, the Arts & Crafts movement had a huge influence across the decorative and fine arts in Europe and North America between 1880 and 1920.

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Looking at the synergy between bartenders and artists, Head Bartender at Nightjar Antonio Pescatori and his team used this period’s highly decorative fine-art flourishes to inform the new menu.

Each of the drinks are presented in unique glassware and other eclectic vessels that have been carved, shaped and decorated by the Nightjar team.

And in keeping with Nightjar’s ethos, all drinks are based on traditional recipes taken from classic cocktail books published during the Arts & Crafts era. Check out a few of the inspiring creations from one of the world’s best bars below.

A few highlights from Nightjar’s new menu include:

  • Olivette: Ketel One Vodka, Rinomato Aperitivo, Apricot beer, Prosecco, Buchu leaf liqueur, Kalamata olive brine. Inspiration: Harry’s ABC of Mixing Cocktails by Harry Macelhone (1925).

“This light, vodka spritz-style cocktail is a refreshing serve with a hint of Mediterranean savouriness and aromas. It is presented with a gnocchi stuffed with brine-steamed sundried tomato in olive powder.

  • Honeymoon: Glenfiddich 12yo whisky, House made forbidden fruit liqueur (pomelo citrus, sherry and dry vermouth), Artichoke mead wine, Bulgarian rose infusion, Cynar, Mead wine, Fresh lemon, Myrrh absinthe bitters. Inspiration: Recipes for Mixed Drinks by Hugo Ensslin (1916).

“This cocktail is a nod to the ritual Celtic marriage ceremony, where the husband- and wife-to-be share a sip of Scotch whisky poured in a traditional quaich vessel, holding it with joined hands. Shaken then served in an ox-bone quaich, Nightjar’s version is garnished with citra clover and has a fresh, complex, tart and floral flavour profile, with a touch of bitterness.”

  • Fandango: Ysabel Regina, Avuá Amburana Cachaça, Port, Amontillado sherry, Madeira, Amarguinha Liqueur. Inspiration: Cocktail de Paris by Georges Gabriel Themon (1929).

“This light, stirred drink is filled with Spanish, Portuguese and Brazilian-inspired ingredients. Garnished with a toasted cracker with salt-cod cream, sweet peppers and pickled Alexanders, it is served straight up in a delicately painted cup.”