“I chose beetroot because I love the flavour. Its earthy and fruity, kind of like Campari. Putting it in a Negroni just made sense. To get that ‘real’ beetroot flavour, I simply extracted the juice and compounded it into a homemade grenadine…” – Angus Payne, Bartender
“Not really a bar; not really a fine dining restaurant; not really a craft beer venue; not really a cocktail bar; not really a natural wine bar… we don’t really know how to categorise it, but there is really nothing like it anywhere else in the world.
“Frozen Daiquiris were being served at La Floridita in the early 1900s, and when the electric blender was popularised by Fred Waring in 1938 he took it to famed ‘home economist’ Mabel Stegner who then included a Strawberry Daiquiri recipe in her 1952 book ‘Electric Blender Recipes’…”
