I’m a big fan of cocktails and I have to say I’m never let down when I visit Fire for an after work cocktail. Great location, great service and great choice. The most recent visit for pre dinner cocktails included the following.
Toast and Jam. Chivas Regal, Martini and homemade strawberry shrub. It had quite a kick. Buried inside that glass is a booze soaked cherry that will make your eyes widen.
I like gin based cocktails and was recommended the Rubicon as a light and refreshing pre dinner drink. Green Chartreuse, Beefeater 24 Gin, lemon juice, maraschino (comes from cherries) and a sprig of Rosemary. It didn’t last long in the glass and I think it would be a great post dinner cocktail too.
This creamy looking snack is the Monks Milkshake. Vanilla ice-cream and raspberry sorbet with frangelico and Havana rum topped with an Oreo. Perfect alternative to cookies and milk before bed!
This one was a heavy hitter in terms of alcohol kick. The Fashioned by Fire. Rum, Hennessey Cognac, Makers Mark Bourbon, Angostura bitters, orange bitters and bourbon syrup. Lets just say it was strong!
You can never go wrong with a glass of Prosecco with a plump fresh strawberry bathing in it.
We also got chatting to Amy and Stuart, two of the staff from Fire. Staurt looks after all things beverage related. They are actually in the middle of redoing their cocktail menu with some interesting choices coming up.
I have to say after talking to Stuart I have a new found appreciation for the behind the scenes work that goes into creating a cocktail and sourcing the right ingredients for it. It’s not just a case of popping down to the wholesalers and picking up various bottles of booze and some mixers.
Stuart was telling me all about visiting some of London’s top hotels and working with world renowned cocktail makers to get their new cocktail menu just right.
The unassuming looking cocktail below is actually Fire’s new take on the classic Bloody Mary. As you can see not a stick of celery in sight. The celery element is that wonderful frothy head of celery foam which ensures you get a kick of celery with every mouthful. The tomato juice I’m told (if I remember correctly) is sourced from an Austrian company who in turn get it from Italy. Now that’s a lot of effort gone into creating a bloody mary. I’m told that will be on the new cocktail menu they are launching soon.
I managed to get a quick sneak peak at the listing and I look forward to trying some (all) of them. The new menu also has pictures of their actual bar staff shaking and stirring things up which is nice to see and adds a personal touch.