Following on from their success of The Flavour Rooms at the Sanderson Hotel and Bluewater last year, flavour pioneers Smith & Sinclair are back with a new sensory, taste experience for adventurous Londoners. Launching in Soho this March will be an exciting new pop-up cocktail bar with a twist.
Smith & Sinclair are teaming up with Tanqueray London Dry Gin to launch the Tanqueray Experimental Garnish Bar. The menu will feature a bespoke collection of four Tanqueray cocktails which drinkers are invited to get creative with and experiment with their own edible garnishes, such as edible perfumes, gin oils and spherification balls that pop in the mouth. Guests are encouraged to reserve a spot at the bar in advance at £12pp, which includes a Smith & Sinclair edible cocktail, a Tanqueray cocktail and a range of garnishes.
For those in a really creative mood, you can head to the edible perfume workshop to make your own scents to smell… and taste. You’ll be taken on a journey through the history of fragrance along with tastings, before the opportunity to create your own bottle. Sessions start from £35pp and can be booked in advance.
Meanwhile, in addition to the bar and perfume workshops, Smith & Sinclair’s range of boozy sweet treats, including its signature cocktail pastilles, alcoholic bubbles, cocktail-infused vapours, alcoholic dib dabs and more will be available to buy.
- The Flavour Room, Carnaby will be open from 3 March – 2 April 2017 at 8 Ganton Street, Soho, W1F 7QP. Nearest station: Oxford Circus or Piccadilly Circus. Opening times: Shop – Mon-Sun 10am-7pm. Bar (over 18s only): Wed-Sat 10am-12am. For more information, visit the Flavour Room website. For tickets for the Smith & Sinclair and Tanqueray Experimental Garnish Bar, visit this DesignMyNight link, or for tickets to the Smith & Sinclair Edible Perfume Experience, visit this link.
For a guide to what else is on in London in March, click here.