Because we have a decent selection of spirits and mixers at home, we rarely go out to drink. Making drinks at home gives us the flexibility to make what we like, when we like – without the hefty price tag that often comes with cocktails. But sometimes, it’s worth the money to get the professionals to make something different that just might surprise and delight you, and we definitely found that at Pocket Bar.
We arrived at 7pm on a Friday night, and the place was already buzzing. The alcohol shelves behind the bar hold a massive range of spirits, and the extensive drinks list reflects that.
It takes us a while to read all the cocktails on offer but eventually we choose our poisons of choice. Sir D chooses “Day of the Dead” – a tequila-based cocktail with grapefruit bitters and vanilla sugar. The 1800 anejo tequila is aged so doesn’t have the same harshness as white tequilas, and you can taste citrus notes from the grapefruit and orange peel. Call me a sucker for novelty, but I’m most impressed with the sphere of ice that swirls around in the glass. Having the ice in a sphere shape cools your drink without diluting it as much as ice cubes. Genius!
It’s a bit early in the night to be saying “take your clothes off” but if you want this cocktail, you’ll have to say it to order it! This is another tequila-based cocktail, but this time it is the un-aged blanco tequila that is used. I usually find this a bit strong, but the agave honey, lime juice, pear puree and cinnamon tones it down and makes it quite easy to drink.
Jaypee decides to go for the Tiki Times (in the English undergrowth) cocktail which is mai-tai inspired but given a gin twist. The Appleton rum base is mixed with Haymans Old Tom and sloe gins, and ruby grapefruit juice. Despite the 3 spirits within this cocktail, it doesn’t taste overwhelmingly of alcohol and is actually quite sweet.
We decide that it’s best to get some food in our stomachs before all the alcohol goes to our head, and there’s lots to choose from on Pocket Bar’s menu. The menu is inspired by street food from all around the world so it’s a great snack-like accompaniment to the drinks. First up are the cassava chips with salsa huancaína. We had no idea what salsa huancaína was but it turned out to be a spicy cheese sauce with queso fresco and aji amarillo chili peppers. It was a bit pungent for some but I loved it, especially with the fat fried batons of cassava.