Shoreditch venue Chiave has launched a new summer cocktail menu developed by award-winning bartender Bilal Tekec. The collection of serves is built around the bar’s Copenhagen-made Arda Audio sound system and ranges in price from $18.50 to $20 (£14 to £15).
Straight Neck Stills & Littlemill Roots: Five Things You Didn’t Know About Loch Lomond
READ THE STORYThe menu is designed to shift with the mood of the room. It moves from early evening aperitivo through to “full-volume, bass-led nights.”
According to the venue, the sound system is “a core part of the venue’s identity.” The new serves blend “cutting-edge technique” with “a deep love of music, atmosphere, and late-night energy.”
Trending Content
Leading the line-up is Roxy, described as “a juicy tequila sour remix” blending Don Julio Blanco, Desi Daru Mango Vodka and limoncello. It is “sharpened with citrus and lifted by a subtle green pepper spice.”
City Samba “turns up the depth.” The serve combines coconut fat-washed whisky, clarified pineapple, vetiver and Amaro Nonino for “a warm, tropical serve with a bittersweet edge.”
Flamenko Sketches offers “a polished, fruit-forward profile.” It mixes vodka, clarified pomegranate, raspberry shrub and sherry, and is described as “bright, elegant and dangerously easy to drink.”
Signup now to make sure you don't miss out on the latest whiskey news and deals.
By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply.
Signup now to make sure you don't miss out on the latest whiskey news and deals.
By Signing up, you accept and agree to our Terms of Services and you acknowledge our Privacy Statement. The Whiskey Wash is protected by reCAPTCHA, and the Google Privacy Policy and Terms of Service apply.
For a floral option, Capybara layers Tanqueray No.10 with sakura, jasmine, elderflower and palo santo. The brand calls it “a soft, aromatic serve with a lingering woody finish.”
Stardust targets “highball energy.” Rum, passion fruit, mint, yuzu and soda combine for “a crisp, sparkling refresher.”
Carried over from the original menu is Spybreak. The savory serve uses olive oil-washed vodka, vermouth and fino sherry to create “a silky, umami-rich martini with serious depth.” It is positioned as the Chiave take on the classic Martini.
Fat-washing, the technique used in both City Samba and Spybreak, involves infusing a spirit with fat before chilling and removing the solidified fat to retain flavor. The method has become increasingly popular in cocktail bars globally.
The venue said it is “building a full sensory experience for summer nights in East London.”
