Callooh Callay in Shoreditch has launched its latest menu: The Cocktail Thesaurus.
Inspired by the book The Flavour Thesaurus by Niki Segnit, the latest menu explores the art of flavour pairing through the lens of cocktail families.
The menu is split into sections - the Martini, Negroni, Sour, Spritz, Highballs, Fizz, Old Fashioned, Tiki and Mocktails - with cocktails labelled by their two key flavours.
Pineapple + Grapefruit (pictured left) is from the Daisy chapter and is made with Damoiseau Pineapple Rum, Smith & Cross rum, grapefruit, lime and bitters.
Rhubarb + Ginger (pictured right) is from the Spritz section and features Hendrick’s gin, Torres 15 YO brandy, homemade rhubarb vermouth, Schweppes ginger ale, Moët & Chandon Brut champagne.
Simone Crepaldi, operations manager at Callooh Callay Shoreditch, said: "Think of it as a flavour-first adventure, a boozy reference guide, and a deliciously nerdy love letter to what makes cocktails truly memorable.”