Great news for graduates! We’re open throughout Mondays – including lunchtimes – on Monday 10th, 17th and 24th of July, specifically to provide the perfect option for a graduation celebration in style with friends and family. Of course it’s also another option for anyone to enjoy sun-soaked lunches on Monday, including from our popular new Menú Rápido.
El Gato Negro is the ideal location for celebrating graduation on any day of the week, enjoying our acclaimed food and drinks in the surroundings of our beautiful award-winning restaurant. Plus there’s a free glass of cava for the graduate with any pre-booked table, to add some extra sparkle to the celebration and toast their achievements.
We’ve even created an exclusive cocktail for the special occasion, available throughout July. The Graduation is a mix of raspberry-infused Manchester Gin, cherry-infused bourbon and cava, garnished with raspberry dust, coconut and bourbon-soaked cherry. At just £8.50 this is bound to graduate with first-class honours!
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Here’s a guest blog from Garry and Adam, highlighting the two bespoke cocktails we’re serving up for Halloween this year in our top floor bar, The Black Cat.
This is an autumnal spiced riff on the classic corpse reviver. It’s just the thing for reanimating lifeless bodies on All Hallow’s Eve!
50ml Pumpkin Bourbon
15ml Maple Syrup
1 teaspoon Cinnamon Sugar
30ml Half and half (half milk, half double cream)
1 small pinch of 5 spice powder
Home Made Ingredients
To make your pumpkin bourbon, find a Tupperware, or other vessel. Take a packet of pumpkin seeds and some bourbon (although any dark spirit will do i.e. Scotch, Dark Rum, Brandy) place both in to your vessel and leave for 2 or 3 days. For added flavour, grind up the seeds.
To make cinnamon Sugar – get 3 parts sugar and mix with 1 part ground cinnamon (if you prefer to use sugar syrup, add 2 parts of the cinnamon sugar you have just made to 1 part of hot water and stir until sugar has dissolved).
Add all ingredients in to a Boston shaker, or coffee flask if you don’t possess bar kit
Stir for about 30 seconds without ice in order to help the sugar dissolve
Add as much ice as possible to your tin and give a good hard shake for about 10 seconds
Strain the drink in to a stemmed glass, with a coupe being the best option (wine glass will do!)
Finish off by serving it on a crisp, clean autumnal leaf that’s fallen straight off a tree, adding a minuscule pinch of cinnamon on top, accompanied by a fresh pear.
This drink can also be served warm, just add all the ingredients to a pan, keep on low heat and stir until the drink is warm. Serve in a teacup with the same garnishes.
The Black Cat’s Eye
A distinctly dark and otherworldly-looking cocktail, this imagines our mascot as a witch’s familiar, and provides a very different take on some classic elements for Halloween!
40ml Bushmill’s Black Bush Irish Whiskey
20ml Lustau Sweet Vermouth
25ml Pineapple and Fennel Shrub
10ml Egg White
2sp Squid Ink
Dry & wet shake before fine straining into a chilled cocktail coupe.