Where to drink
London has always been on the vanguard of multiculturalism, and that extends to venues to quench your thirst. Andina opened in Shoreditch and has already won a devoted Peruvian and hipster fanbase with its bar. Martin Morales, former DJ and music exec and founder of Soho’s Ceviche, has opened a restaurant inspired by Andean cuisine with superfood smoothies and power brunches. However, for something a little less salutary, descend to the basement where the staff is mixing up cocktails crafted from infused piscos as well as chichas, maize based drinks which are often fermented.
Over on Kingly Court, the second Rum Kitchen has arrived, which trades on the same Carribean inspired cocktails, soul food and mellow vibes as its elder sibling and promises to wash away the workaday blues with a deluge of the titular booze. The design, orchestrated by 44th hill, is a kaleidoscopic acid trip of garishly bright colours, West Indian knick-knacks and corrugated iron. Cocktails take pole position at Rum Kitchen, with signatures like the Rattle Skull Punch (which does what it says on the box) and the soothing Rumbustion (with a coconut prescription that intoxicates as much as it cools the mouth).
Close by on Wardour Street, Richard Caring opened Jackson & Rye and has given the American dude food trend the sophisticated shot in the arm necessary to keep it in rude health. Caring’s go-to designer Martin Brudnizki channelled Midtown Manhattan elegance with pendant lamps, tessellated tile flooring, olive green banquettes and chairs packed closely together to generate that trademark New York hum, and a sexy bar slinging rye based cocktails in the middle of it all.
Also close by, Ember Yard was opened by the Spanish- influenced Salt Yard Group and champions the use of charcoal, with almost every dish incorporating smoke into its savour. The downstairs area is dimly lit and seductive, earthy and organic, with dark woods, brass and copper, crystal pendant lighting, autumnal paintings and an open plan bar hardwiring the space with energy and resonance. Drinks, like everything else at Ember Yard, are smoky and sultry. The Bloody Mary is reimagined with gazpacho, tabasco and black smoked salt. The Sazerac combines smoked sherry brandy, peychaud bitters and anise perfume and creates a symbiosis between smoky and sweet.
Finally, for those interested in something a bit different, Ed and Ben Robson launched a schnitzelhaus that errs more on the side of sleek minimalism than après ski cheese. Named Boopshi’s, there’s even a speakeasy doling out spritzes in the basement, and anyone who hasn’t indulged in a spritz, mixed with handmade citrus sherbets, is in for a refreshing treat.
Tim Badham is the founder of Innerplace, exclusive London lifestyle concierge. www.innerplace.co.uk @innerplaceLDN