It’s time to unveil our new restaurant menu and bar drinks list to celebrate spring. The team have updated the dishes and drinks on offer, celebrating seasonally-available produce and the very best ingredients we can source.
https://www.elgatonegrotapas.com/wp-content/uploads/2018/03/2018-03_El-Gato-Negro_new_food-0176.jpg851653BGNhttps://www.elgatonegrotapas.com/wp-content/uploads/2023/01/ElGatoNegro2015_RGB_logo_340px.pngBGN2018-03-06 08:15:572018-05-09 09:12:38A new menu and new drinks for spring 2018
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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.
Pumpkin Reviver
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!
Ingredients:
50ml Pumpkin Bourbon
15ml Maple Syrup
1 Clove
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).
Method
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!
Ingredients
40ml Bushmill’s Black Bush Irish Whiskey
20ml Lustau Sweet Vermouth
25ml Pineapple and Fennel Shrub
10ml Egg White
2sp Squid Ink
Method
Dry & wet shake before fine straining into a chilled cocktail coupe.
Garnish
Garnish with blueberry powder.
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When our talented beverage manager Garry Foy joined us, we knew he had plenty up his sleeve. Since then he’s been in his lab, playing around with some truly spectacular Spanish-influenced cocktails for his top floor bar. So we thought it would be good to share something from him, and get everyone in the mood with some Christmas cheer!
Here’s an exclusive look at one of Garry’s cocktails… a fabulous El Gato Negro twist on an espresso martini. It was a firm favourite during our recent tastings!
Why not give Santa an extra special treat this year and give his sherry a little twist with this Christmas cracker… the El-spresso Martini
Glass: coupe Method: shake Garnish: coffee beans
25ml El Presidente Spanish Brandy
20ml Condensed Milk
25ml Espresso coffee
25ml Kahlua
10ml Pedro Ximenez
5ml Demerera Gomme (sugar syrup)
Spray Lagavulin (1ml)
Add all ingredients, shake hard over ice and strain. Pour into a coupe glass, garnish with coffee beans and serve immediately.
https://www.elgatonegrotapas.com/wp-content/uploads/2015/12/EGN_Insta_1024px_elspresso_martini-2.jpg10241024BGNhttps://www.elgatonegrotapas.com/wp-content/uploads/2023/01/ElGatoNegro2015_RGB_logo_340px.pngBGN2015-12-23 09:00:482016-09-26 17:29:35El-spresso Martini: a seasonal twist from Garry