By F&B’s Esmond Kwan
Sustainability has inspired our team to craft a range of homemade citrus sprays and dehydrated fruits to elevate your cocktail experience at the Club.
Have you ever been to a bar and noticed the bartender twisting a piece of citrus rind before they drop it into your drink? It’s called “expressing” the peel, and it’s not just for show. Expressing the peel also gives a drink the benefit of citrus flavour without making the cocktail a sugar bomb, like adding lemonade or orange juice would. Citrus is a powerful flavour and aroma agent, and an important player in several cocktails, from classics like the Old Fashioned to Martinis with a lemon twist. Expressing the orange and lemon peels let fragrant oils loose.
But you may also have noticed that oranges, lemons and limes are some of the most wasted cocktail ingredients, you use them once or twice to peel the skin off just so you can get that bit of zest and garnish into a cocktail, before throwing out the rest of the unused fruit. So to support the Club’s value of sustainability, we have created a range of cocktail goodies without discarding any solids.
Mario and Esmond have dehydrated their own fruits and created cocktail sprays to add that final touch of zest into your cocktails without having any waste. So pop into the Members’ Bar today and check out their range, because we all know that when it comes to making cocktails, the devil is in the details: Cocktails have been evolving into the level of culinary expertise, so those simple touches – flavours, aromas and fusions make a huge difference!
To reserve a table at the Member’s Bar and Dining please contact the team at firstname.lastname@example.org.