23 October 2018

Winter Cocktails

As the leaves fall off the trees in Hyde Park and we prepare to welcome you in from the cold this festive season, our master bartenders have refreshed our cocktail list that will delight diners.

Assistant Bar Manager Francesco Squillacioti and his team’s new additions to the cocktail menu have been expertly crafted using innovative techniques and the finest liquors and ingredients. “That’s really key to us, we want to ensure that craftsmanship goes into every cocktail that we make. It might take a little longer to create but the quality is there to taste and see.” say Squillacioti.

Every element of our cocktails are carefully selected and crafted even down to the ice which is freshly, hand cut to give each drink a clean taste.

The Botanique Martini is a new addition to our Pre-Prandial list. This is a twist on the traditional martini created by Plymouth gin cold-dripping through French rose bud, lemon thyme, lavender bay leaf among many other botantics for over 3 hours. The result is a refreshing and smooth drink that will convert even the most loyal traditional martini drinker.

A twist on the espresso martini is the new Signature cocktail, the Jour Et Nuit. It is an alluring combination of Diplomático Reserva Exclusiva Rum, Pedro Ximénez Sherry Wine, House Dark Syrup and Smoke Maldon Salt Solution in a glass dipped in white chocolate. It’s a perfect compliment to dessert on a chilly evening.

Through out our menu, Japanese cuisine  has a consistent influence through-out and new addition the Smokey Yamatumi continues this.  Named after the Master of Mountains in Japanese folklore this cocktail is tribute, combining the

exceptional Hakushu Distillery Reserve, Sencha Tea Infused-Cocchi Americano, Persimmon Syrup, Plum Bitter and Oak Smoke.

These are only a few additions to the Winter Cocktail List, which will be available from the 25th of October.  Our master bartenders look forward to discussing with you about which cocktail is the best compliment to your meal and mood.

 

 

 

 

 

 

 

 

 

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