VISITING Time Square, it is hard not to be enticed into The Botanist at the best of times.
But a sunny Sunday afternoon combined with a new, unique cocktail menu – I couldn’t resist.
The botanical-themed bar has recently launched an ‘expertly crafted’ new cocktail menu for spring.
Split into three phases, the menu allows customers to sample the full lifecycle of a plant.
Roots and Shoots, Flowers and Fruits are the three different phases on the menu – so accompanied by a friend, we decided to try one (or two) concoctions from each section.
The menu’s uniqueness is a refreshing take on what is often an overcrowded cocktail market as it allows for many weird and wonderful mixes.
Because of this, we opted for choices we wouldn’t usually try. And it certainly paid off.
And what really did make the experience was the lovely décor, live music and extremely attentive staff.
In particular mixologist Amy who brought her expert knowledge of the menu to the table and manager Eamonn.
Peppered Peach and Lime
This concoction is made from Naked Malt Whisky, Velvet Falernum, peach liqueur, pineapple juice and black pepper. It was from the ‘Fruits’ phase.
Although this is something I would never usually try due to the whiskey element, Amy encouraged us to take a chance – and I’m glad we did.
It was a great combination of salt and sweet and the whisky went perfectly.
Even better, the cocktail is also vegan as no egg whites are used.
Berry Colada
If you like Pina Coladas – and getting caught in the rain – then the Berry Colada is a sunny and fruity alternative.
The drink is made from Bacardi Coconut, coconut puree, pineapple, raspberry liqueur and beetroot and is from the ‘Fruits’ section.
Although the beetroot may not sound appealing, it goes well with the other ingredients. The beetroot puree is also made in house.
We did really enjoy this drink and thought it was a great take on a classic Pina Colada.
Bay Leaf and Pear
Made from Grey Goose La Poire, Axia Mastiha, jasmine cordial and bay leaves, we decided to try the Bay Leaf and Pear from the ‘Roots and Shoots’ phase.
Mixologist Amy told us that customers are put off this drink due to its dryness, however she said they are often pleasantly surprise.
And we were.
It is an ‘earthy’ style drink, and despite its humble appearance compared to the other colourful options – it delivered on taste.
Again, the jasmine cordial – as all of the other cordials – is made in house.
We found with this cocktail that it is a slower drink and best in small sips due to the dryness.
If you’re looking for more of a cocktail with a stronger alcohol taste, then this one is for you.
Stawberry and Elderflower Mojito
Next up was the Strawberry and Elderflower Mojito – a customer favourite at the Warrington The Botanist branch. This was from the ‘Flowers’ phase.
It is made from Bacardi, St-Germain Elderflower Liqueur, jasmine cordial and grapefruit juice.
Although a new menu, this cocktail is one that stays throughout the changes.
This was the perfect mix of sweet and sour and was easy to drink. It tasted more like a fruit juice and alcohol.
It is a great fruity twist on a classic Mojito cocktail and is sweet and refreshing.
Rhubarb and Sage Spritz
Returning to the ‘Roots and Shoots’ section, we went for the Rhubarb and Sage Spritz
It is concocted from Portobello Road Gin, rhubarb liqueur, ginger ale and rhubarb and sage cordial.
With this drink, it is actually made alcohol-free with the choice to add gin... which we opted for.
We thought this was a great and slightly drier alternative to a rhubarb gin and lemonade.
It is refreshing and comes in a gin balloon so is great to quench your thirst on a particularly hot day.
Again, the cordial is made in house.
Cherry and Strawberry
To finish off, we found ourselves back at the ‘Fruits’ section of the menu.
The Cherry and Strawberry is made from Luxardo Sour Cherry gin, Everleaf Mountain, strawberry syrup and apple juice.
Like the Rhubarb and Sage spritz, there is an option to go alcohol-free.
Amy said this is often a popular choice at the branch – and the bar sold out of them just a few weeks before.
This drink had a foamy consistency. It wasn’t one of our favourite but the flavours go well together and it has a similar sweetness to pink gin.
As you can see, the new menu offers a whole variety of choices – full of unique pairings and weird and wonderful flavours.
So next time you are venturing out for a cocktail or two and want to try something different, The Botanist is for you.
