As the lines between food and drink become increasingly blurred, mixologist Matt Whiley has launched a cocktail list inspired by top chefs’ signature dishes.
The Jam Tart cocktail, inspired by The Fat Duck goodie bag
Dubbed the Chef’s Notebook, the 15-strong cocktail list has gone on the menu at Peg + Patriot – the experimental bar within the Town Hall Hotel in Bethnal Green.
Among the culinary cocktails on offer is the Peanut, a sour drink based on a duck brine devised by Grant Achatz of the three Michelin star Alinea in Chicago.
Another, Carrot, is a sparkling cocktail featuring parsley vodka, carrot vodka, carrot syrup and egg white based on a dish created by Christian Puglisi of Relae in Copenhagen.
Foraged Berries meanwhile, is inspired by innovative young chef Magnus Nilsson of Faviken in Sweden and his passion for using hyper local ingredients.
The drink is a wine-style cocktail made with a foraged berry ferment, rose berry vinegar and an alexanders plant distillate.
Paying homage to Jamie Oliver’s love of comfort food, the Sweet Potato twists on an Old Fashioned with its blend of sweet potato rye, coco lopez, a citric acid solution and a couple of saline drops.
Legendary Japanese chef Jiro Ono of three star sushi restaurant Sukiyabashi Jiro – a 10-seater site in a subway station – is honoured in the Melon cocktail, based on one of Ono’s sushi recipes combining floral and citrus flavours.
The cocktail blends Nikka whisky with yuzu juice, ginger pickle, pickled ginger syrup and burnt oak spray from an aerosol.
The Chef’s Notebook cocktails are approached in the same way a chef would a dish, with Whiley creating recipes that require numerous ingredients and intricate cooking process, from vacuum packing to picking.
The list shows how seriously top mixologists are taking cocktail creation now, with menus paying closer attention to ingredients that are in season.
Click through for photos and recipes of some of the cocktails on the new menu. All are priced at £10, save for the Sweet Potato, which costs £11.