Fall back into the mystical era of New Orleans in the 1920s, the Bassoon of the Corinthia Hotel is launching a new cocktail menu, a partnership between one of London’s most established hotels and the East of London’s trendiest wine bars, created by award-winning bartender Marcis Dzelzainis of Sager + Wilde. Inspired by the cocktails culture of that period in time, each drink is a modern take on the classics.

Have a taste of the Meadowsweet Martini, its delicate flavours are countered with frozen vodka and acidic Verjus, commonly known as the juice of unripe grapes. A play on the much-loved Daiquiri comes in the form of the Rhizzle, made with aged rum and fresh passionfruit. The sharing cocktail is called the Miso Milk Punch, savoury and sweet in equal measures; an unexpected balance that will have you coming back for more, it has the addictive umami flavours of miso and the indulgent aroma of black truffle. Bassoon will become a representation of boundary-pushing cocktail culture, inventing its own rules – a pillar in experimenting cocktails following the new design to the place.

The Champagne list has been carefully curated, and their most exciting creation yet is the Champagne on Toast! This drink is a twist on a Kir Royale, but uses Cognac instead and a home-made brioche liqueur, a taste commonly rewarded to vintage bubbles. DJ Simon Eltringham will be making appearances to play his soulful sounds accompanying the new food menu as well, featuring small bites such as ‘Nduja arancini, courgette fries, and small plates like potted shrimp, and oysters and caviar.

Don’t miss out on experiencing the best of New Orleans right here in London.

Launching this month at Corinthia Hotel London, Whitehall Place SW1A 2BD