Rockwell – The destination cocktail bar opposite Trafalgar Square – is launching Tipple Tea; designed for cocktail lovers and not to be confused with Afternoon Tea.
Tipple Tea sees the bar and kitchen team combining their flair for cocktails and love of food to create a perfect pairing. Guests can enjoy a selection of four expertly crafted cocktails (alcoholic or non-alcoholic) alongside a decadent tipple influenced food menu.
The Tipple Tea food menu is inspired by Rockwell’s love of mixology with dishes featuring tipple influenced touches, from Bloody Mary Sauce to Chartreuse Jelly. Savoury and sweet dishes are rich, indulgent and designed to complement the cocktails. Dishes include:
Crab Roll, Bloody Mary Sauce, Seaweed Relish
Foie Gras, Toasted Brioche, Apple Calvados Jelly
Smokey Chipotle Pulled Beef Slider, Pickles & Taleggio
Baked Camembert, Sourdough, Smoked Chilli Jelly, Candied Nuts & Apricot (v)
Mini Choux Buns, Banana Brûlée, Scotch Cream, Butter Shortbread (v)
Peach Tartelette, Chartreuse Jelly
Brandy Crème Beau Rivage, Pistachio Chantilly (v)
The cocktails that make up Tipple Tea are favourites from the bar’s current menu from Brian Calleja and his team. The menu sees Rockwell ‘raising the bar’ with an innovative list of cocktails that are inspired by and celebrate the rich history to be found in the bar’s London neighbourhood. Tipple Tea gives guests the opportunity to try four of the incredible cocktails from the menu including:
Miranda which draws inspiration from Virginia Woolf’s ‘In The Orchard’. The cocktail combines freshly pressed Bramley apple juice along with the subtle notes of mint, sage and gentian from green Chartreuse.
Spring Garden is named after the very street Rockwell calls home. The Spring Garden cocktail is a marriage of flavours found within British gardens. Woody tones are present from pea flower, while port brings a freshness alongside sweet citrus and honey. Italicus gives subtle light and bitter notes rounded off with floral spices.
Those looking for a booze free Tipple Tea can enjoy four equally impressive non-alcoholic cocktails including:
The Bee Project which is mixed using Everleaf, a non-alcoholic aperitif made with botanicals sourced throughout London, alongside honey and camomile.
Rosebay, a non-alcoholic cocktail inspired by London’s own county flower Rosebay Willowherb, that couples rose syrup with violet bitters in a decidedly pink sip with a delicious pink grapefruit tang.
Tipple Tea is priced at £48pp with alcoholic cocktails or £36pp for the non-alcoholic option; it will be available in Rockwell from 10th March.
For bookings and further information visit:
https://trafalgarstjames.com/pages/rockwell
.
