RSA House, the home of The Royal Society of Arts, has welcomed a sustainable cocktail bar within its 250-year-old Georgian townhouse.
Located near London’s Strand, the bar will spotlight British ingredients, sustainable agriculture, local provenance and rewilding projects, with a collection of wild distillates.
The RSA was founded in 1754, celebrating its 270th anniversary this year, and has a mission of ‘regenerative design for life’.
Muse is based on the ground floor of the building with a dedicated entrance. The space features a granite bar and a plethora of artwork, creating a ‘private members club feel’.
The bar will work in partnership with the Company of Cooks and Idyll Drinks, with cocktails from mixologist Marcis Dzelzainis.
“I am looking forward to launching Muse at RSA House in partnership with my own brand Idyll Drinks, as the RSA is completely aligned with what my own creations stand for and where my passions lie,” said Dzelzainis. “It has been a pleasure to work with the brilliant team on offering a completely new experience, for both their current fellows and their new guests which we hope to bring into the venue. The concept of this menu delivers a fresh take on using foraged and natural ingredients, much like my own line of drinks, to showcase their endless versatility and creativity in cocktails.”
The bartending team, led by head bartender Kevin Price Houghton, will focus on traceability and sustainability, with ingredient provenance a focus.
As well as cocktails, the bar will serve sustainably sourced wines and British ciders.
“We are delighted to be announcing the launch of Muse at RSA House, in partnership with Marcis Dzelzainis and Idyll Drinks. We look forward to welcoming local offices, tourists and new guests to the house, to experience the British and sustainable cocktails which align with the RSA’s aim to be at the forefront of historical and social change,” said Sam Deeprose, general manager at RSA House.
The cocktail menu features eight house serves, which will change yearly, in addition to four seasonal options that explore speciality ingredients, wild botanicals and smaller-scale producers.
The core menu features Crimson & Clover, a blend of gin, Aker English Rose Vermouth, Capreolus Raspberry Eaux de Vie, rhubarb and lemon, while The Blackadder is made with Vault Aperitivo Bitter, Hepple Sloe & Hawthorn Gin, sour cherry, lemon and almond with a couple of dashes of Devil’s Botany Absinthe.
East of Eden mixes cucumber distillate, Sipello, apple juice and rhubarb soda, while Shipwreck Fix is a rum-forward cocktail, with rosehip, hawthorn and verjus.
Seasonal drinks on the opening menu include a Wild Carrot Margarita and a Hogweed Old Fashioned.
Earlier this week, London welcomed another new bar: Zum Barbarossa in Soho.
Read Full Story at source (may require registration)
Author: Lauren Bowes
