This summer, Bassoon at Corinthia Hotel London will be transformed into a bar reminiscent of 1920’s New Orleans with a menu inspired by the classic cocktail culture of a bygone period.
Marcis Dzelzainis, of Sager + Wilde, will be creating along with a team that includes Head Bartender Joshua Joyce previously of Satan’s Whiskers, Jackie Lai of Sager + Wilde and business partner Michael Sager.
The menu features illustrations by Jonathan Callugi and is made up of a total of 16 alcoholic and three non-alcoholic cocktails, each drink is a modern riff on classics such as a Martini, a Julep and the iconic Ramos Gin Fizz.
The Champagne list has been carefully curated by Marcis’ business partner and wine connoisseur Michael Sager, who has hand selected Champagnes from small-scale producers such as Jérôme Prévost and Chartogne-Taillet as well as names such as Dom Pérignon.
The new food menu, featuring small bites such as ‘Nduja Arancini, Courgette Fries, and small plates like Potted Shrimp, Oysters and Caviar, complete Bassoon’s fresh collision with the award winning Sager + Wilde team.
The aptly named Meadowsweet Martini captures the essence of springtime with each sip and is a light, fresh take on the conventional Martini. Reminiscent of vanilla, the meadowsweet’s delicate flavours are countered with frozen vodka and acidic Verjus. e.
A play on the much-loved Daiquiri comes in the form of the Rhizzle, made with aged rum and fresh passionfruit. Mixed with Aperol, whose rhubarb notes are amplified, the Rhizzle is a rollercoaster of flavour, lengthened with the unusual inclusion of iron which pumps up the tangy flavours of the drink’s components.
The one sharing cocktail on the new menu comes in the form of the Miso Milk Punch, which uses the age-old technique of clarifying milk by separating the whey from the curd perfected in the 1800s. The perfect digestif, this cocktail harnesses the taste of pure decadence, with the addictive umami flavours of miso and the indulgent aroma of black truffle, shaved over the drink to serve as its garnish.
Champagne on Toast evokes the, toasty flavours of a fine vintage Champagne. Served in a flute, this drink is a twist on a Kir Royale, but uses Cognac and a home-made brioche liqueur. The liqueur is made by lightly toasting brioche before cooking it sous vide for a remarkable richness and depth.
Corinthia Hotel London - Whitehall Place, London SW1A 2BD