Introducing the Autumn/Winter cocktail selection at Megaro Bar.
Think summer but richer, deeper and all about flavour.
Birch & Bruks
Mackmyra Brukswhisky, birch sap reduction
The nights are creeping slowly in, we’re scrabbling about in the back of our cupboards for last year’s thermal vests. Winter is officially here, and nothing warms the soul on a chilly evening more than a whisky cocktail. And for this purpose we have the Birch & Bruks.
This cocktail features two unusual ingredients, Mackmyra Brukswhisky and birch sap reduction. Mackmyra is unique as Sweden’s first single malt whisky distillery. Situated in Gavle on the West coast of Sweden, Mackmyra was founded by 8 friends on a skiing trip in 1998. Utilising peat from the local bog Karinmossen for their smoky varieties, all the whiskies use only local, organic ingredients and are aged in a combination of matured bourbon casks and fresh Swedish oak. The result is a deliciously light and delicate flavour, with a hint of citrus.
To accompany the Brukswhisky we have developed a birch sap reduction. Sap is collected by drilling a hole in the birch tree, tying a bottle to the trunk and draining the sap into the bottle through a plastic tube. Across Russia, Scandinavia and Northern Europe it has traditionally be drank as a tonic and can also be made into birch beer. We reduce the sap at a ratio of 10:1 to achieve a rich, sweet flavour that enhances the floral and light notes of the Mackmyra.
Fig French 75
Fig infused Martell VSOP, lemon, gomme, Perrier Jouet
We have updated our take on the classic French 75 for winter to include Fig infused Martell VSOP Cognac. The original recipe for the French 75 is still disputed, with different accounts claiming cognac rather than gin was used as the base spirit. We personally think both versions are awesome. The addition of fig creates a truly autumnal cocktail, which is lightened by the Perrier Jouet.
Somerset brandy 5yr, maraschino, lemon sherbet, dandelion & burdock
Glory box is a fantastic autumnal cocktail, and is a real celebration of quintessential British flavours. Rich, punchy and with a dry, almost perfumed aroma from the dandelion & burdock essence. The first written record of cider brandy, which is made by distilling cider, being distilled in Somerset dates back from 1676. However little is known about the tradition, as most production was done illegally to avoid taxation. Recently it has experienced a resurgence, with the Somerset Cider Brandy company at the helm.
Paired with the brandy is lemon sherbet, which originates from the Middle East, although most Britons will remember it as the boiled sweet from their childhood. The sherbet adds a tart, citric flavour that really lifts the rich flavour profile of the brandy. For good measure we’ve also added a couple of dashes of dandelion & burdock, a traditional English beverage. Originally a type of light mead, these days it is a non-alcoholic soft drink most commonly consumed as a squash.
And finally, to the name. What could be more fitting for a South Western English cocktail than to name it after a truly English band? Trip hop rose to popularity in the mid-1990s, with specific roots in Bristol. Heavily influenced by American hip hop, post-acid house and soul, funk and jazz movements, it has been described as “Europe’s alternative choice in the second half of the ‘90s”.
And at the forefront of this genre was Portishead, which took their name from the coastal Somerset town. Glory Box was a single from their Mercury Music Prize winning album Dummy, which is often named one of the iconic British albums of the nineties. Awesome cocktail. Awesome name.