As the clocks went forward on the 1st of April, bars across the country began releasing their spring and summer menus. As you would expect, we spend a fair bit of time in bars and have come across some exciting cocktail development for the upcoming light night menus. This month, we've taken a look at our Innovation Champion Shaun Hall's bar, Vice & Co in Lincoln.
Beet me Papi
El Jimador Blanco, Ancho Reyes Verde, Campari, Funkin Beetroot Shrub, Salted Jalapeño syrup, Agave and lime peel.
Savoury and Earthy.
Amontillado sherry, Date-infused Sake, Lemon Sherbet, Funkin Apricot Purée, Orange Bitters and date garnish.
An intricate blend of sweet and sour flavours.
Sipsmith Lemon Drizzle Gin, Cacao Blanc, Vanilla Syrup, rosewater.
An incredibly delicate and floral serve.
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