Welcome to Nimb Bar…a temple to tippling temptation.

With such a grand setting I felt the desire to have lofty aspirations and high hopes to try and resurrect two key ideas about the realm of drinking. Firstly alcohol - and the cocktail in particular - was once considered a thing to be revered and cherished; a mystic substance and a culinary artform; a gustatory delight. Each bottle represented an alchemical triumph and the result of someone‘s life‘s work. Each cocktail was a balanced blend of ingredients constructed by people of talent – the Bartenders. Secondly the Bartender was once a respected artisan and a master craftsman. They were host, chef and expert whose choices in drink and company were well regarded and welcomed. Their aim to was to create liquid masterpieces and environments that bound people, as well as ingredients, in sublime harmony. To these ends we offer our warm welcome and some advice. Order as far as you can from the menu itself and ask the Bartender for help and advice if needed. Every liquid has been chosen for a reason and when you sample them you will see why. Quality and not quantity is the key to success in the art of drinking well. God is in the details The better the ingredients the better the finished product – liquids, ambience, environment and company – they (and you) all play a vital role. Cheers Angus Winchester

November Prix Fixe Menu

Starter White Lady (The Savoy Hotel, London) The exact recipe is hotly debated but the quality of this drink is not. We choose to take Plymouth Gin and vigourously shake it with hand pressed lemon juice, Cointreau and egg white to create a deliciously smooth but beguiling potent potion and then strain it into a chilled cocktail glass.

Main course Gin & Tonic in the Barcelona Style After a recent visit to the Catalan capital we choose to serve our Gin and Tonic as they do. Large ice cubes fill a tall and voluptuous wine glass with a perfect measure of Tanqueray London Dry Gin and luxury Fever Tree Indian Tonic water with a fresh wedge of lime. Exotic Bitters are available by request and are recommended

Digestif Vieux Carre (Hotel Monteleone, New Orleans, Louisiana) French cognac meets American Rye whiskey to recognise New Orleans‘ rich history. Italian Vermouth and herbal Benedictine plus two types of cocktail bitters all stirred and served on an ice block make this drink a cher. 350,-

Cocktails

"Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters — it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because a person, having swallowed a glass of it, is ready to swallow anything else." May 13, 1806, The Balance and Columbian Repository

White Lady (The Savoy Hotel, London) 115,The exact recipe is hotly debated but the quality of this drink is not. We choose to take Plymouth Gin and vigourously shake it with hand pressed lemon juice, Cointreau and egg white to create a deliciously smooth but beguiling potent potion and then strain it into a chilled cocktail glass. Tom Collins (Limmers Hotel, London) 115,Our version of the head waiter‘s signature drink takes the richer flavoured and more popular at the time Hollands gin and enriches it with fresh lemon juice, sugar water before lengthening it crisp soda water Singapore Gin Sling (Raffles Hotel, Singapore) 165,-

Sadly today much abused by all who make it (including its inventors) we return to the original recipe of English Dry Gin and Danish Cherry Heering given herbal undertones by Benedictine all in a citrus base of fresh pineapple juice, hand pressed lime juice and orange liqueur. Queen’s Park Swizzle (Queen’s Park Hotel, Trinidad) 145,This sophisticated version of a Mojito swizzles luxury Trinidadian rum with Angostura bitters along with fresh mint, aromatic mint leaves and adds the merest whisper of sugar water in a mass of crushed ice and a jacket of frost. Seelbach Cocktail (Seelbach Hotel Louisville, Kentucky) 175,From the heart of Bourbon country comes this sparkling number that takes the finest whiskey and mellows it with orange and crowns it with luscious bubbles. Subtle fruit notes abound while the bubbles fizz in a citrus perfumed glass. Ramos Gin Fizz (Roosevelt Hotel, New Orleans, Louisiana) 125,Once described as like a ―sun-beam drenched cloud‖ this frothy fancy combines two types of zesty citrus with cream from our own in house Dairy and light eggwhite before being sweetened, fortified with aromatic gin and then charged with soda water with one very secret ingredient. Black Russian (Hotel Metropole, Brussels) 105,Perhaps the only classic original Vodka cocktail was created during the start of the Cold War and matches vodka with coffee liqueur and chills it down with a ‗bloc‘ of ice. Simple yet delicious. Vieux Carre (Hotel Monteleone, New Orleans, Louisiana) 155,-

French cognac meets American Rye whiskey to recognise New Orleans‘ rich history. Italian Vermouth and herbal Benedictine plus two types of cocktail bitters all stirred and served on an ice block make this drink a cher.

Mary Pickford (Hotel Nacional de Cuba, Havana) 155,Cuba has contributed many drinks to the lexicon of classic cocktails but rather than Mojito or Daiquiri this month we suggest this delightfully fruity cocktail from the Hotel Nacional. Three year old Cuban rum is paired with dry cherry and freshly extracted pineapple juice before being coloured with pomegranate in a class cocktail glass. The Bronx (Waldorf Astoria Hotel, New York City, New York) 125,Created by Johnny Solon, a man described as ―a gifted weaver of symphonic compositions in alcohol‖, this innovative version of a Perfect Martini adds a splash of hand squeezed orange juice to equal parts of French and Italian vermouth and a stiff shot of Dry Gin. Clover Club (Bellevue Stratford Hotel, Philadelphia, Pennsylvania) 125,It‘s unfair to have a favourite cocktail but this may well be ours. From a spine of crisp juniper we hang raspberry and fresh lemon juice and a hint of sugar and then clothe it in a blanket of dulcifying froth caused by our bicep busting shaking of egg white. A recently rediscovered masterpiece from a time when men wore hats and women appreciated it.

Long Drinks
For anytime drinking or general refreshment we offer these drinks for your delectation Garibaldi 95,Take the freshest orange juice possible and pour it delicately over bittersweet Campari to honour an Italian folk hero and also prepare yourself for food, wine and pleasant company. Gin & Tonic in the Barcelona Style 95,After a recent visit to the Catalan capital we choose to serve our Gin and Tonic as they do. Large ice cubes fill a tall and voluptuous wine glass with a perfect measure of Tanqueray London Dry Gin and luxury Fever Tree Indian Tonic water with a fresh wedge of lime. Exotic Bitters are available by request and are recommended Dark’n’Stormy 95,The de facto national drink of Bermuda that is a much loved tool in every good bartender‘s armory. Pungent but smooth dark rum is refreshed with hand pressed lime juice before being spiced with Fever Tree Ginger Beer in a cooling concoction.

Screwdriver 95,One of the Big Three drinks that started vodka on the road to world domination we take Mother Russia‘s beloved ‗little water‘ and merely add juice that seconds before was a whole orange. We add straws rather than the original screwdriver to stir and ice but that‘s all. Tatanka 95,Just to set the cat among the pigeons somewhat we pay homage to the Polish vodka heritage by adding freshly extracted apple juice to one of the oldest flavoured vodkas in the world with its hints of apple, cherry and almond and finish it with a squeeze of lime. Presbyterian 145,The return of Rye with all its peppery and spicey notes has been welcomed by whisky fans, drinkers and bartenders alike and when not drinking it in our Manhattans we like to lengthen it with good quality ginger ale and add a thin slice of lemon.

Sipping Spirits
The best drinks to round off an evening should be richer in flavour and luxuriously intense in every aspect. We have chosen our favourite sipping spirits from our favourite categories. Some may be familiar, some may be unknown but all are delicious and will sing hymns slipping down your throat.

Agave Distillates
Arette Unique Gran Anejo tequila 125,The name Arette is derived from Arete, a horse ridden by Lt. Col. Humberto Mariles in the 1948 Olympic Games in London, where he won double gold medals in the equestrian events. This was a feat unequalled by any other Mexican sportsman. To celebrate this victory Arette Tequila was born and this is their flagship marque with only 3000 bottles produced per year. Tapatio Blanco Tequila with Sangrita 95,The crispness of this aficionado‘s tequila of choice is matched by the traditional side serving of spicy tomato juice to cleanse the palate and stimulate both mind and appetite.

Whiskies
Black Bottle 5 year old 95,A superlative blend of Islay malts with some choice single grain whiskies, Black Bottle is criminally little-known for a whisky of this quality. Outstanding value for money.

Highland Park 21 year old 285,This northerly island location gives access to unique heather peat from the distillery's own moor, water from the same spring that has fed the distillery for over 200 years, and the cool, maritime climate that allows the spirit to interact gently with the carefully-chosen oak casks and develop into the fabulously rich, layered whisky that is consistently lauded by connoisseurs and experts. Lagavulin 16 year old Distillers Edition 195,Finished in casks previously containing Pedro Ximenez sherry, this is the most popular of the 'Distillers Edition' expressions of the Classic Malts. A delicious layer of sherry sweetness smoothes out the rough edges of the standard bottling Nikka Taketsuru 17 year old 195,In 1918, Masataka Taketsuru embarked alone on a long voyage to Scotland. In this distant land the secrets of whisky-making would be imparted to this young Japanese man, and here he would meet the woman who would become his bride. This was named for the founder of the company and is a big, bold full-bodied blended malt whisky.

Rums
Angostura Special Reserve 1824 110,Angostura 1824 is a blend of the finest mature rums, hand-picked by the master blender from select casks. These rums are aged in charred American oak bourbon barrels for a minimum of 12 years and then skillfully hand-blended and re-casked. Upon the rum's optimum maturity it is hand-drawn, filtered and hand bottled. Homere Clement Hors D’Age 195,Rhum Clément Cuvée Homère, 44% alcohol, created in homage of founder, Homère Clément, is a blend of three of the best vintages of the last 15 years, (1999, 1996, and 1991), and is crafted by the Cellar Master into an outstanding sipping rum.

Cognac
Ragnaud-Sabourin Alliance V.S.O.P. 130,With a minimum age of 10 years this is twice as old as the regulations require for VSOP. This demonstrates the huge difference between a small family run house and the High Street brand names.

Other Brandies
Laubade Bas-Armagnac 1965 250,Laubade is renowned for producing some of the finest Armagnacs. Distilled from Baco, Colombard, Ugni Blanc and Folle Blanche wines, the spirit is then aged in Gascony oak until bottling. This sophisticated Armagnac develops harmonious notes of violet, vanilla and smoke with age. Comte de Lauriston 1967 250,For centuries the farmers of the Domfront region have been producing a spirit in which a high proportion of pears was blended with cider apples. The particularities of Calvados from the Domfront region were recognized in 1942 by the attribution of a regulated appellation, ―Calvados du Domfrontais‖. Aromas of citrus fruits evolving towards patisserie and candied notes

Fermented Drinks
‖Fermentation may have been a greater discovery than fire‖ David Rains Wallace

Wines
Chardonnay Bourgogne Michelot 90 / 450,Not too much oak, not too much acidity, but rather just a wisp of each delivers a wine that is just right Marques de Velilla Ribera del Duero 85 /325,Marques de Velilla stands out for its amiable freshness and marked fruitiness. A cheerful, lively and communicative wine Locret Lachaud Brut Champagne 115 / 525,The Locret-Lachaud vineyard is situated in Hautvillers, a lovely village in the heart of the Champagne region, and belongs to one of the famous Premier Cru areas

Beer
Jacobsen Extra Pilsner A "luxury" pilsner with high quality ingredients including sea-buckthorn 60,-

Jacobsen Brown Ale 60,Inspired by the best English ale traditions and is an unusual, fruity, full-flavoured beer

No Alcohol
Tho‘ not traditionally our favourite we offer a small selection of exquisitely simple drinks with no alcohol but goodness and stimulation aplenty.

Coffee
Espresso Capuccino 40,55,-

Freshly Squeezed Juices
Orange/apple/pineapple 60,-

Water
Voss Still 375ml Voss Sparkling 375ml 45,45,-

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