Urban Foraging vs. Urban Decay

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Our very own Rich Woods has created a very clever cocktail menu at Duck and Waffle that launches today. Trust us when we say… this is not to be missed! His new drinks menu Urban Foraging vs. Urban Decay explores the use of wild edible ingredients and discarded produce.

From the foraged menu expect to see ingredients like Cherry Blossom, Bark, Pine and Pollen. The Urban Decay cocktails will include Tomato stalk gin, Tomato Leaf Vodka, Banana Skin Cordial and Avocado Skin Tequila. Genius.

The full menu:

URBAN FORAGING

Colony Cocktail
Monkey Shoulder, Preserved Cherry Blossom Cordial, Bark, Grapefruit-Formica Rufa, Ginger Ale

Pine Needle Lemonade
Hendricks Gin, Pine, Verjus, Wild Elderflower, Lightly Carbonated

Hopped Scotch
Hopped Dewars Whisky, IPA Cordial, Hay & Hopped Grapefruit Soda

Woodland Negroni
‘Damp’ Gin, Woodland Campari, Moss Vermouth, Formica Rufa Bitters

Hay!
Jack Daniels, Maple, Salted Caramel, Hay Infusion

Strawberries & Cream
Removed Pimms, Split Cream Vodka, Strawberry Leaf Dry Vermouth

Pollen
Dill Fino, Pollen, Prosecco

Ex-Presso Martini (No Coffee)
Chicory Root Vodka, Cola Nut & Walnut Shell Liqueurs, Burnt Dandelion Root ‘Expresso’

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URBAN DECAY

Green G’n’T
Tomato stalk gin, Tonic

Clarified ‘Green’ Bloody Mary
Tomato Leaf Vodka, ’Green’ Gin, Soil, Bloody Mary Consommé

Meadow Spritz
‘Spring’ Gin, Cut Grass & Asparagus tip Cordial, Wild Elderflower, Citrus, Lightly Carbonated

Banana Split
Cana Brava Rum, Toasted Coconut Husk, Banana Skin Cordial, Sour Milk

Breakfast with Hemingway
Bacardi Carta Blanca, Citrus Blush, Maraschino Liqueur, Burnt Toast

Daily Grind
Soured Vodka, Spent Coffee Grinds, Lemon Leaf Aperitivo, Stone Fruit Liqueur

Avocado Aperitivo
Avocado Skin Tequila, Chocolate Aperitivo, Toasted Walnut Amaro

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Duck & Waffle
110 Bishopsgate
London
EC2N 4AY

Negroni Week

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In honour of ‘Negroni Week’ we thought you’d enjoy a special cocktail recipe by our very own Rich Woods. Why not try his very clever (and tasty) Ristretto Negroni:

Ristretto Negroni
30ml Bombay Sapphire gin
20ml Cocchi di Torino
20ml Campari
10ml Aperol

Make the cocktail and slow drip through a cold-brew coffee tower, through crushed coffee beans. The process takes 24hrs.

Measure 80ml and pour into a mixing tin two-thirds filled with cube ice. Stir until icy cold and strain over a fresh ice block. Garnish with a dehydrated orange wheel.

 

Drink News: New menus by Rich Woods for Easter and April

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We *might* be a little biased but our favourite bartender Rich Woods (Duck & Waffle’s Head of Spirit and Cocktail Development) has created TWO special menus which we guarantee you will NOT want to miss out on!

First to launch is his three unique Easter cocktails starting from Good Friday March 25th for one week only.

His Easter menu inspires a whole new layer of indulgence, guests can choose from:

  • Easter Eggs (pictured above) Rich’s twist on the holiday’s favourite treat made of coffee-washed Bacardi superior, hay-infused white chocolate and black truffle
  • Beetroot & Chocolate Royale – Beet & Cacao Liqueur with Champagne
  • And finally, back by popular demand will be the Nutella Negroni  Bombay Sapphire gin, Vermouth blend, Campari and a Nutella infusion with limited edition personalised versions available.

His second menu, launching 2nd April is ‘Drink Your Greens’; Duck & Waffle’s newest collection of highly creative, vegetable-inspired cocktails. These fresh and fun drinks are packed with antioxidants, vitamins and minerals.

Drink Your Greens Cocktail List

Essence of Mary – IOW Yellow Tomato Consommé, Bombay Sapphire Gin, Tomato Vine

Artichoke Negroni – Daffy’s Gin, Vermouth blend, amaro, artichoke infusion

Mind Your Peas & Q’s (non-alcoholic) – Seedlip, sugar snap, tonic

Eden – Bombay Sapphire Gin, bay leaf, IPA Reduction, beetroot paint

Garden Spritz (non-alcoholic) – roasted red pepper, wild elderflower, verjus – lightly carbonated

Manhattan Roast – Woodford Reserve Bourbon, Vermouth, parsnip, burnt honey, walnut

Beetroot & Chocolate Royalé – beet & cacao liqueur, Champagne

Celeriac & Bee Pollen Bellini – celeriac purée, bee pollen cordial, Prosecco

Pina-Kale-Ada – coconut washed Bacardi Superior, distilled pineapple, kale, citrus

Carrot Cocktail – Patrón Tequila, buttered carrot, date, caramel

They count as one of our five a day, right?

www.duckandwaffle.com

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