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Alexander’s

So our first entry on the Taste of Spring in Chester Cocktail Trail is both locally produced and foraged! The Aloe Mae cocktail is pre-batched by Prohibition (on Watergate Street) using rosemary from Alexander’s very own garden, and it doesn’t get more local than that!

kõji

From the same super-sustainable team as Michelin Green Starred hypha – koji is a bar, bottle and drinks lab serving zero waste cocktails, natural wines and fermented soft drinks. On this trail, we are featuring their Coffee “∞” Ways cocktail with coffee puck & miso liqueur (made in-house), vodka, cold brew coffee, Cascara, and the most amazing coffee ice cream, also mixed in-house. Now that’s what we call locally produced!

The Forge

The Forge not only serves fabulous food, but their bar also mixes up superb cocktails, many of them totally unique to the team here. For this campaign, bartender extraordinaire Elliott McNamee has chosen their Breakfast Martini, which includes Bloody Apricot gin from one of our best local and award-winning distillers, Three Wrens. This stunning drink is already available on their Sunday lunch menu, and will feature in their Spring cocktail list very soon.

Artezzan Bar and Restaurant

Artezzan is not even one year old, but it feels like it’s been with us here in the city, serving fabulous food and drink for so much longer. Its Meditteranean vibe whisks you away to warm evenings in beautiful destinations, and the cocktails are sublime! Bar specialist Chris Holland has selected their Cheshire Orchid Sling for our Taste of Spring campaign, which showcases the herbaceous notes of Cheshire’s own Hunters gin with the distinct floral flavours of Mediterranean inspired Rose Water Liquor. This elegant and delicious springtime cocktail really combines the greatest elements of the Mediterranean with our home city of Chester.

Hanky Panky 

We are totally in love with Hanky Panky – a fabulous example of how well Chester does independent food and drink venues. You will have seen them on our local produce trail with their foraged nettle Sambar, and here they are again with their ‘Sleazy Tiger’ cocktail which uses locally distilled Weetwood dark rum with Cointreau, apple juice, tamarind, jaggery and singed curry leaves. I cannot wait to try this one!