Springtime Pop Up Bar

We were asked to host the cocktail bar at a Lithuanian festival at a hotel in Hampshire.

Our menu took inspiration from the theme of the event - the Whitsun festival of Sekmines which is dominated by a preponderance of fresh flowers, fruits and in particular, silver birch.

Elderflower Gin Fizz Sour

35ml dry gin
15ml elderflower liqueur
25ml fresh lemon juice
12.5ml simple syrup
25ml fresh egg white
Soda water

Shake first five ingredients with cubed ice. Dry shake (without ice) and then strain into a chilled highball glass and top with soda water.

Apple Daiquiri

50ml white rum
35ml pressed apple juice
12.5ml fresh lime juice
5ml simple syrup

Shake all ingredients with cubed ice. Strain into a chilled coupe glass and garnish with a dehydrated apple slice.

Sekmines Spritz

35ml dry gin
15ml silver birch vermouth
5ml orgeat
1 dash orange bitters
Soda water

Shake first four ingredients with cubed ice. Strain into a chilled highball glass and top with soda water.

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