THE SPICE IS RIGHT: THE CINNAMON CLUB
Post by Judith Schrut Email Judith
Just over 10 years ago, the Cinnamon Club’s Founding Father and Executive Chef, Vivek Singh, set out on a passionate mission to convert an old Victorian library in a musty corner of Westminster into a top class restaurant which would transform and redefine Indian food in the UK.
Since then, the overwhelmingly successful Cinnamon Club has won umpteen awards, attracts a thoroughly international clientele of more than 100,000 visitors each year, including a generous sprinkling of celebrities, royals and politicians from nearby Houses of Parliament, and is regarded as one of the world’s finest Indian restaurants. There’s now a Cinnamon Soho, Cinnamon Kitchen and four Cinnamon Club cookbooks.
The Club’s innovative spirit is alive and well in its subterranean cocktail bar, where you can savour a range of spice-infused cocktails and an Asian flavoured ambience. New Year 2014 is ushered in with a fiery winter cocktail menu created by head mixologist Gabor Onufer, a perfectly formed selection of 15 deliciously spiced drinks, thoughtfully conceived and thoroughly original. Unlike many other bars, the Club doesn’t rely on overuse of sugar, salt or heavy flavourings in its cocktails; instead, tastes are encouraged to play with the palate and let underlying flavours through.
Take the extraordinary La Fiesta, for instance, a fragrant, fresh and fruity gathering of Grand Marnier, orange marmalade, lime juice, dandelion bitters and rosebud tea- infused Olmeca Reposado tequila. The indulgent Golden Brown is a richly delicious mix of cognac, apricot ‘shrub’ (apricot honey, Sauvignon Blanc and spiced rum), coffee liqueur, a dash of exotic Cynar and a flotilla of gold leaf. Ten celebrates the 10th anniversary of the Club in style, blending vodka, cre`me de figue, orange sherbet, lime and a top up of ginger beer. Champagne lovers will want to try Southbank Royale with its smooth, alluring scent of cucumber and mint and a surprising sharpness when tasted.
If you’re in the mood for a total heatwave experience, Don’t Mess with Naga is for you, a heady combination of Olmeca Plata tequila, caramel, lime juice, pear, green tea, cinnamon and Naga Bitter, made with the world’s hottest chillies. On first approach, you’ll welcome its fresh, citrusy-sweet scent, but this bouquet completely belies the spicy Margarita which soon greets the palate, followed by an explosive whoosh of chilli in the mouth. There are also some tasty non-alcoholic options like Very Berry Lassi and Apple & Cucumber Fizz.
Club cocktails are brilliantly matched with gorgeous nibbles and sharing plates like crisp whitebait with carom seed and chilli served with masala mayonnaise, garlic and herb naan or shrimps with a chilli and apricot glaze. Although the bar’s a destination in its own right, it’s only a short upstairs climb (or wobble, if you’ve messed with Naga) to the restaurant for the remarkable full-on Cinnamon Club experience, one we can’t recommend highly enough.
Cinnamon Club also offers monthly Cocktail Masterclasses, giving guests a chance to learn and try the tricks of the trade while mixing signature cocktails under the watchful eye of its expert bartenders.
The Cinnamon Club, Old Westminster Library
Cocktails £10-12, Mocktails £6