In a flurry of fresh summer flavours, Cloud 23, at Hilton Manchester Deansgate, has launched a spring-summer cocktail menu that encapsulates Mancunian memories and we popped along to check them out.
The five new cocktails created by the specialist in house mixologists celebrate; Mr Tinker’s ‘Grape and Compass’ coffee shop, the coronation of King William IV, Circa.1831, the famous crest of Manchester’s busy bees, the Queens Park Hotel and the professor of bartending himself, Mr Jerry Thomas.
First up, Queens Park Swizzle; a forgotten classic named after the famous Queens Park Hotel. Sadly it no longer takes its iconic place in Port of Spain’s skyline, but we still highly recommend this classic from Trinidad & Tobago – the Mojito’s cousin. It features El Dorado 5yr, Demerara syrup, lime juice, mint, angostura bitters.
Secondly we tried the Georgia Mint Julep. This is a combination of peach and apple and is a long overdue nod to the ‘most influential bartender of the 19th century’, Mr Jerry Thomas. With Somerset cider brandy, peach liqueur, sugar, lemon and mint, it’s short and refreshing.
Tinker’s Gardens were the place to be seen in the early 19th century and our third cocktail reaps the rewards of the pretty penny that was made in the Tinkers Garden, in a blend of garden herbs and ingredients from different points of the compass. Cloud 23’s Grape and Compass is made with Ketel One Vodka, banana liqueur, Kamm and Sons British Aperitif, parsley and dill syrup, and shaken up with lemon juice, finally topped off with pinot grigio, apple and elderflower foam. The initial sip really packed a punch but one we got over the strength, we enjoyed the hint of banana that came through the lemon juice.
Our forth and none-alcoholic option, Bee On Time, pays tribute to a hive of activity during the industrial revolution. Acknowledged in 1842, the borough was awarded its famous crest of seven busy bees which can be seen on several landmarks across Manchester. This cocktail is made up of bee pollen, lemon sherbet, apple juice and sage to bring history to life. Not only is this cocktail very refreshing for a summers day, bee pollen is actually full of protein and b-vitamins.
Did you know that one teaspoon dose of pollen takes one bee working eight hours a day for one month to gather.
Our final cocktail was a true show stopper! You’ll feel Up, Up and Away in Cloud 23, with a cocktail that commemorates the day 50,000 people turned out to witness the ascent of the grandiose crimson and gold balloon that took to the skies to celebrate the coronation of King William IV, Circa. 1831. The cocktail includes Tanqueray No.10 Gin, which is shaken with both apricot and raspberry liqueurs, rhubarb syrup, apple juice & lemon juice.
Overall, our favourite cocktail was the Georgia Mint Julep as it was sweet and had just enough kick. We also loved the none-alcoholic Bee On Time, a perfect lunch time cocktail or for the designated driver! With fresh spring notes and the taste of summer, your taste buds will be tantalized. What more, it’ll be sipped with the dazzling sunshine as your backdrop, as the Hilton’s stunning 23rd floor Cloud 23 bar boasts incredible and unrivalled views of the cityscape. The spring-summer cocktails are available every day at Cloud 23.
To make a reservation at Cloud 23 call 0161 870 1670 or email email@example.com. Alternatively book online via www.cloud23bar.com