I’ve long been a fan of Mr Coopers.
Though I’ll admit, at first, the food didn’t win me over, it took a little settling in for that to work for me, the bar is a stunner and has been from the beginning. Hotel bars in general are rather underrated – but that’s for another blog post. Probably.
It’s not only classically styled, clean and light, it’s welcoming and the service has never been less than excellent – and that was before half the staff got to know my face and my favourite cocktails as I was in there so often.
Last week saw the launch of their Spring cocktail menu, which of course involved samples of the cocktails involved. Even they have admitted this menu isn’t going to please everyone, in fact it’s going to challenge some. They’ve taken inspiration from the garden that provides for the restaurant kitchen, and with flavours including padron peppers, rhubarb, tonka bean and peas, you can bet it’s going to raise a few eyebrows.
I do love a challenge.
Our first sampler of the evening was The Master & Margarita, a blend of vodka, rhubarb, coriander and Sweet Riesling. The Yorkshire forced rhubarb was gently pickled, and whilst the nose offered a sting of acidity, on the palate it softened, to form a background flavour, the coriander offering a herbal top note across the fruity centre of the drink.
Our second, Nature & Industry was housed in a metal flask and served in an altogether unusual manner. The glass is housed in a copper tube with a distinct steampunk feel, lit by LED secreted in the wooden base.
Made by Earth Fire Crafts, they are sturdy and solid enough to stand on their own away from the base, and in both cases, beautifully different – industrial but still maintaining an elegance about them. The cocktail itself, is a blend of forest floor liqueur made in house, and 1615 Pisco. The result is a heavy hitting cocktail, that has layers of flavour – sweet, fruity, earthy, it’s definitely one to be sipped and savoured. And too many of these and you won’t be elegantly alighting from your perch on the bar stool.
Our third cocktail is absolutely going to cause a stir. Me and My Parrots refers to a Frida Khalo painting, and has flavours reminiscent of this South American icon. Calle 23 Tequila is blended with Del Maguey Iberico Ham Mezcal, and padron peppers to create an intensely savoury smoky drink that both tantalises and confuses the senses. The Mezcal is made with Iberico Ham in the still itself, and so the meaty, flavours are transferred directly into the Mezcal. If you’re a fan of a dirty Martini, you may find this ticks boxes you didn’t know existed.
Our final group taster was from the digestif menu, found a littler further into the booklet. In from the cold blends two of my favourite things – gin and ice brewed coffee, along with violet, caraway and cassia. Though the combination may sound overly floral, the drink is actually rather well balanced with a spiciness and richness that sits and lingers on the palate. Definitely one for sipping gently in good company after dinner.
After a break for some delicious nibbles, we decided on one for the road. For me there was only one to choose, The Great Bear.
Taking his original submission to the Martin Miller’s Gin competition, David exchanged the gin for Reyka Vodka, and added Borage Vermouth and absinthe in a tonic snow shell. The shell slowly melts releasing the herbal flavours slowly and your drink goes from light and refreshing, to herbal and warming over time. I loved it in the competition, and it’s now probably going to be a favourite when I visit Mr Cooper’s.
This cocktail menu isn’t a quiet change from Winter to Spring, it’s shouting about it. The flavours of Spring have shaken off the winter chill and are here, loud and proud.
And my taste buds are rather happy about it.
With thanks to Mr Cooper’s House & Garden for the samplers from the cocktail menu. They’re incredible and I look forward to seeing the response across social media.