db drinks: Berners Tavern

This week, db gets back into the swing of things after the Easter break with a trip to the bar at Berners Tavern inside Ian Schrager’s hip hotel London Edition.

The concept: In 2014, Brooklyn born Ian Schrager, the man behind New York nightclub Studio 54 and London landmarks The Sanderson and St Martins Lane opened the London Edition on Berners Street in Fitzrovia, complete with a show-stopping restaurant and bar, Berners Tavern; a honeypot for bright and beautiful young things keen to see and be seen.

The décor: Berners Tavern is one of London’s most jaw-droppingly beautiful dining rooms. Simply sitting and taking it all in is a genuine delight – all London life is here.

Housed in a former ballroom, the space boasts a Belle Epoque stucco ceiling, chestnut mohair banquettes, ornate bronze chandeliers inspired by the ones hanging in New York’s Grand Central Station, paintings piled on top of each other in golden frames and a floor to ceiling amber-backlit bar.

The cocktails: Pun loving Gareth Evans was behind the bar’s inaugural cocktail list, and a number of his best sellers remain, including the Dill or No Dill and the Ageing Hipster.

In charge of the shakers now is Lee Morris, who helped launch Dandelyan with Ryan Chetiyawardana. Morris’ creations reflect his time at Dandelyan – his latest list is inspired by history and the natural world, with the likes of fennel pollen, beeswax, woodruff, pine, beetroot butter and mineral bitters making cameos in the cocktails.

Signature sips: The Alpine Stinger, made with Fords gin, pine and mineral bitters, aims to evoke a bracing mountain walk and fresh Alpine air. The Petrichor meanwhile, featuring Plymouth gin and “earth” cordial captures the aroma of wet soil after heavy rain.

The food: With a menu devised by Jason Atherton, the bar snacks were always going to be good. Among the highlights are the golden triple cooked chips with tangy Sarsons mayo; the piquant, creamy chorizo croquettes; and the sticky, fiery, Asian-inspired chicken popcorn with coridander and gochujang sauce.

Who to know: If you want to be looked after on the cocktail front, seek out Lee Morris – angel-faced, softly spoken and heavily inked, if you’re lucky enough he’ll tell you the story behind each of the ten cocktails on his ambitious new list.

Don’t leave without: Snapping the stunning surroundings and making your Instagram followers emerald with envy.

Berners Tavern at the London Edition hotel, 10 Berners Street, London W1T 3LF; Tel: +44 (0)20 7908 7979 

Click through for images and recipes from the bar’s new nature-inspired cocktail list.

Taproot Sour

Don’t be fooled by its pretty pink exterior – this tangy sour packs a serious punch via Somerset cider brandy, beetroot butter, lemon and a dash of passion fruit bitters. The drink is inspired by the humble beetroot, which historically proved invaluable during the harsh winter months.

Waxed Apple

Blending Nikka from the Barrel whisky, fermented apple and beeswax, this strong sip has both Japanese and Nordic roots – beeswax has long been used for fermentation in Nordic cuisine and adds texture to the cocktail, while the apple inclusion tips its hat to apple growers in northern Japan.

Queensland Fizz

Made with Plymouth gin, Agricole rum, eucalyptus, cream sugar and pistachio, this decadent drink twists on a traditional fizz with the addition of eucalyptus, which was first recorded in Queensland by botanist Sir Joseph Banks during the Captain James Cook expedition in 1770.

Bee Pollen Flip

An innovative take on a Flip and my personal favourite of this new cocktail collection, this indulgent, nutty sip marries amontillado Sherry, bee pollen, tamarind syrup and egg white, and takes its inspiration from the hard working honey bee and its crucial role in the food chain.

Port Royal

The ideal drink to end the night with, the nautical but nice Port Royal blends Rémy Martin VSOP, Jamaican rum, Port, lime and molasses, and harks back to 17th century British naval traditions, and the bases set up in the Caribbean to maintain its busy shipping channels.