Bermondsey cocktail bar Nine Lives has unveiled a new cocktail menu that has a focus on sustainability, community and reduced carbon footprint.
With an ethos based on reduced waste and ingredients selected with intention, the new menu includes a section on signature drinks, one on sharers and a final of remixed classics that showcases cocktails from each spirit category and serves them three ways – classically, twisted by the bar, and twisted by global bartenders known and loved by Nine Lives.
Many of the herbs used in the cocktails are grown in the Nine Lives garden, which is grown and tended in collaboration with St Mungo’s, the charity that helps people transition from homelessness back into society.
New sustainable cocktails that have made it on the menu include Kelross Daquiri being described as “rich, fruity and tart using Ron Zacapa, Bramley apple juice and Hackney honey”.
By taking out the need for imported limes, the team have introduced a sour cooking apple, grown by one of the bar’s owners, with plenty of magic acid to replace that sharp bite.
Ephemeral – made with Somerset cider brandy, cherry, hazelnut, lemon and parsley grown in the bar’s garden – is described as “rich, herbaceous and complex”.
A non-alcoholic cocktail, Kafé Kernal, is made with Kuka cold-brew coffee, tonic water and popcorn essence. Designed to mimic the mouthfeel of a boozy drink, it has a light caffeine kick.
Nestled in the basement of a Victorian period property on Holyrood St, near London Bridge, the zero-waste bar, Nine Lives “refers to an ethos of salvation – unveiled treasures, nothing wasted, everything lovingly sourced and selected with intention”.
Rosa Medea is Life & Soul Magazine’s Chief @rosamedea