The frequency of cocktail nights in my life seems to be amping up these days and I'm definitely not complaining. The latest was a crash course in the new menu from The Botanist, available around the country now, but for one night only, created at the hand of Leeds bloggers.
We had an intensive lesson on just how the cocktail tenders on all the bars work. The new summer menu is created with speed in mind. Botanist bars around the country train their bar tenders to free-pour, no measuring required, meaning quick service with multi-tasking tenders.
With the new menu comes new ingredients to the bars as they step away from purees and instead opt for fresh ingredients to pay homage to The Botanist title.
We were supervised in creating one of their new offerings, the Thai Basil and Plum Mojito, using The Botanist free-pour. Seriously tasty, plus I managed to bring a little personality to my own creation...
With no bias, I 100% agree with the judges that ours was the winning recipe. Not too dissimilar to what was actually required, just the lengthener missing. Let's just say we like the cocktails strong.
With patio heaters in place, me and the other half finished the night on the terrace - bellini for me, one of the many ales from The Botanist for him.