Marylebone-based The Churchill Bar & Terrace has unveiled its new cocktail menu, inspired by the cacao tree and its territories.
The outdoor space of the Churchill Bar is a vibrant little oasis that draws on the rich natural beauty of the rainforest, providing an escape from the bustle of the city for an Amazon rainforest-like space.
While the indoor space more old school style with a warming fireplace.
The new menu is the third chapter of the venue’s UNITY series, celebrating the cultural richness of the bar team, UNITY by Cacao spotlights one of the world’s most storied and symbolic ingredient – the Cacao plant.
Forget chocolate martini, it’s fifty shades of cacao reimagined presented in a cocktail book with educational little history snaps.
The new menu contains 12 cocktails, each one inspired by one of the world’s leading cacao-producing nations.
·Brazil – made up of 1800 Cristalino Añejo Tequila, Dark Chocolate, Nochello, Horchata, Cointreau Noir and Double Cream.
· Ivory Coast – containing Desi Daru Original Vodka, Chocolate Wine, Pedro Ximenez Nectar Sherry, Umeshu, Fernet Branca and Kola Bitters.
· Nigeria – made up of Cacao husk infused Roku Gin, Peychaud’s Bitters, Angostura Cacao Bitters and Zobo Soda.
· Thailand – made up of Moringa and Kaffir Lime Leaf Infused Haku Vodka, Fennel, Bitter Bianco, Green Chartreuse and Lemon.
· Tanzania – containing Dalmore 12 yrs, Cacao, Passion Fruit, Punt & Mes, Cranberry Bitters and Umami Bitters.
· Indonesia – containing Sake Akashi-Tai Junmai Daiginjo Genshu, London Dry Gin, Lillet and Pears.
Each creation celebrates Cacao in all its diverse forms, from fermented pulp to raw nibs to rich chocolate and aromatic husks.
Although it’s only 12 cocktail, which is just the right amount to choose from, but as they all look and sound appealing it’s hard to pick one.
I decide to go with Mexico, cinnamon infused dark chocolate cocktail with nutty warmth of hazelnut. It’s very pleasant served in a comforting rustic clay pot, which I want to cradle in my palms and savour slowly.
Wrapped in the provided blankets at the terrace I’m all for the cozy vibe.
For my guest it’s Tanzania, his favourite 12 year Dalmore, cacao husk, Punt e Mes and passion fruit.
Tanzainia’s terroir makes chocolate with a unique profile of slightly spicy yet fruity. The cocktail captures it perfectly. It ticks all the boxes, kind of extravagant, a little savoury from the umami bitters and fragrant from the passion fruit and cranberry.
And a cherry on top – a meringue straw, which makes for a great sweet snack.
We pair the cocktails with some bar snacks, prawn tempura and teriyaki beef skewers. Churchill Bar and Terrace do satisfying snacks, if you order a few they’ll easily suffice for a meal.
The teriyaki beef skewers are particularly good, melt in the mouth tender juicy beef, spiral cut with teriyaki richness.
Churchill Bar and Terrace also has license for cigars so many guests pair their cocktails or hard liquor with a cigar or two.
The outdoors is great but we are keen to sit by the cozy fire place so we move inside ordering one more cocktail and sink into the plush armchairs by the fireplace.
The next cocktails to arrive are India and Ecuador.
Cacao trees play an important role in many parts of the world including India, after they were introduced by the British in 18th century.
This tempting plant has become an important part of celebrations such as Diwali where premium chocolates are gifted as part of the holiday tradition.
Today India aims for sustainability with many farmers favouring tree –to- bar concept.
I chose this cocktail because I was drawn to the contrasting combination of tomato tonic water and Desi Daru, although English origin wheat vodka it’s infused with Indian Alphonso mangos.
It’s a tall cocktail topped with fermented tomato, bitter sweetness from Suze, cacao white and rounded up by the distinctive acidic umami of the tomato tonic. It’s quite unprecedented yet a harmonious combination.
The final cocktail of the night is Ecuador with banana and colada morada, seeing it in the menu first made me think it’ll be a twist for Pina Colada but I couldn’t be more wrong.
With Merser double barrel rum as a base it has slight sourness and almost clarified feel of colada morada, a typical fruit and corn drink enjoyed during the Day of the Dead rounded up with more layered complexity of angostura bitters.
The Churchill Bar and Terrace is a sophisticated destination for those who appreciate multiplex in a glass and polished service.
The Churchill Bar and Terrace, 30 Portman Square, London W1H 7BH