Since opening on Greenwich Peninsula last year, perched between North Greenwich tube station and The O2 Arena, Craft London has become incredibly popular. Although Stevie Parle’s food is the main draw, from the venue split over three floors – the top-floor bar is also impressive, offering stunning views of The O2 Arena, the Isle of Dogs and the Thames.
What’s more, to coincide with a brand new bar menu launching next month, Craft London will introduce a new ‘I’m SE10’ cocktail happy hour – celebrating their location on Greenwich’s constantly evolving Peninsula. Available from 5-7pm on Thursdays and Fridays, guests are able to enjoy £5 cocktails with the code ‘I’m SE10’. This week’s cocktail recipe, from the new menu, combines beetroot with Buffalo Trace bourbon and Grand Marnier.
“Named in a tongue-in-cheek fashion because of our love for beetroot and after a famous Pompeii brothel, renowned for its erotic paintings that featured – amongst other things – a dedication to the beetroot. This is a drink that takes a lot of time to create, especially if (like us) you plan to grow the beetroots yourself. The beetroot shrub is the heart of the drink, giving it incredible depth and earthiness. Below are the basics.”
40ml Buffalo Trace
15ml beetroot shrub
20ml Grand Marnier
To Make the Beetroot Shrub
Peel and cut 1kg of beetroots into 2cm pieces.
Cover the beetroots in 500g of sugar and leave for 24 hours.
Drain off the liquid that is created (we also puree a small amount of the remaining beetroots but you don’t have to).
Mix with 500g of high quality apple vinegar.
Once you have your shrub, simply combine the ingredient in a shaker, fill with ice, shake vigorously and pour over fresh ice in a rocks glass. Garnish with a basil leaf to balance the drink with a great sweet smell.
Further information can be found at craft-london.co.uk.