“Shaken, not stirred.” James Bond’s signature vodka martini may epitomise cocktail culture for many Brits. However, today’s pioneering mixologists like Tony Conigliaro and Monica Berg are taking the craft far beyond 007’s simple serve, stirring up tantalising new concoctions that challenge conventions and fire the imagination. From savoury ingredients to modernist techniques like fermentation, the UK cocktail renaissance continues to push boundaries.
New Flavour Profiles
“We’re incorporating ingredients you would never expect in a cocktail, like mushrooms, cheeses, or kimchi,” says Conigliaro, the mastermind behind top London bar 69 Colebrooke Row. His wildly creative creations range from a crisp G&T made with oak moss tincture to the Smoke & Mirrors, blending smoky Lapsang tea-infused mezcal with velvety manchego foam.
Berg, head bartender at innovative Dandelyan in Edinburgh, points to another rising trend – savoury cocktails. “Think umami in a glass,” she says. Her go-to base spirit is oxidative sherry, balanced by bitters, citrus, or verjus for brightness. Popular savoury additions include infused vinegars, roasted tomatoes, or even xylosweetcrisps for a uniquely British touch. “Pair these cocktails with game meat, mature cheeses, or veggie tapas to complement the depths of flavour.”
Artfully Designed Drinks
Arresting presentations using modern techniques are also shaking up UK bars. From glasses frosted with liquid nitrogen to drinks served in custom glassware with bespoke infusers, mixologists are carefully crafting eye-catching serves perfect for Instagram.
At Dandelyan, Berg employs centrifuges and rotary evaporators to distill intense flavours which are then artfully worked into cocktails like the Mellow Yellow, featuring vibrant saffron and ginger shimmering under a layer of foamed pineapple juice in an elongated coupette.
Conigliaro also suggests garnishing drinks with flowers like vibrant red hibiscus or fiery red chili peppers to add visual intrigue. His bartender’s tip? “Let the garnish enhance the cocktail experience through multiple senses.”
Bringing Britain’s History into the Future
Even while breaking new ground, today’s innovators still incorporate nods to history. Conigliaro revives vintage British recipes but often gives them daring new twists – like his Rhubarb & Custard cocktail that mimics the iconic sweet using sous-vide rhubarb juice and a custard-infused Crème de Violette.
Berg also resurrects old recipes under a modern lens, such as clarifying milk punches once popular in 18th century Britain or experimenting with historical shrub techniques to create intense drinking vinegars.
“I love seeing traditional formulas reimagined using contemporary methods,” says author and mixologist Tristan Stephenson. He suggests complementing historical cocktails with classic British bites like Welsh rarebit or housekeeper’s pie to match the old-fashioned spirits.
Pushing the Boundaries
As cocktail alchemy continues to advance, the only limit is the imagination. Both Conigliaro and Berg anticipate more rule-breaking tipples to come, from hot toddy-inspired libations to savoury runs on classics like the Bloody Mary or Negroni.
When crafting these genre-defying drinks, their advice is the same. “Taste, adjust, surprise people, and most importantly – have fun with it!” says Berg. After all, the heart of mixology will always be creativity and discovery – one tantalising sip at a time. Cheers to that!