Caprice Holdings-owned Sexy Fish has unveiled a new cocktail menu that will be available across six continents.
The new menu, named Trinity, will ‘unleash the power of three’ on Monday 6 March at Sexy Fish London and Sexy Fish Miami.
Furthermore, the menu will ‘pop-up’ at four host bars: Cause Effect in Cape Town, South Africa; El Barón in Cartagena, Colombia; Re- in Sydney, Australia; and Zest in Seoul, South Korea.
The Trinity menu will focus on balancing the elements of flavour, aroma, and texture by creating ‘unexpected synergies to excite the senses’.
The limited edition cocktail list has been curated by Xavier Landais, director of bars, Caprice Holdings, alongside his team of bartenders.
Landais commented: “Our brand new cocktail menu is the culmination of six months of development work and is a huge passion project for all 40 of our London and Miami bartenders.
“This is such an exciting project and the first time we have launched a brand new menu across six continents on the same day with our full Sexy Fish menu and original glassware.
“It’s incredible that guests visiting our host bars will be able to enjoy the full Sexy Fish experience for one night only, whether they are in Colombia, South Africa, Australia or South Korea.”
The menu will feature 20 new serves, including 16 alcoholic and four non-alcoholic variations.
Menu highlights include the Coconut and Lemongrass, which features coconut-infused Absolut Elyx Vodka, coconut, sake, lime, celery and lemongrass, bringing together a delicate yet refreshing cocktail.
The Marshmallow and Raspberry is made using a marshmallow-infused Roku Gin, raspberry, fortified wines and egg white to create ‘an unctuous ruby red cocktail’.
Meanwhile, the Coffee and Toast cocktail has been curated for fans of mezcal, and makes use of brown butter-infused The Lost Explorer Mezcal, coffee, caramel, Campari, and manzanilla.
Non-alcoholic cocktails include Malt and Cinnamon, which combines Everleaf Forest with cinnamon, lemon, and Lucky Saint beer.
Last week, Sexy Fish London unveiled a new citrus gin created in partnership with Ki No Bi.
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Author: Georgie Collins