06 Aug '13, 1am

[INTERVIEW] Mark Sargeant and Luke Whearty talk about new British restaurant-bar Oxwell & Co:

[INTERVIEW] Mark Sargeant and Luke Whearty talk about new British restaurant-bar Oxwell & Co:

And you’re doing kegged craft cocktails? LW: Yeah, we’re putting some modern techniques in these drinks but we still want to make it approachable. We don’t want people coming in here feeling intimidated: very simply, we’ll have the drinks on tap. We’ll have a house beer too. We’re working with a local brewer Jungle Beer and we’re brewing it with nutmeg and calamansi lime, so a bit of a local touch. There’s and also Prosecco on tap. We’ll have two rotating cocktails to start: a gin and tonic with a nutmeg leaf. We’re house distilling the gin also using a pretty fancy piece of equipment that looks like a time machine. And the other drink will be sangria. But instead of regular wine we’ll use vermouth so it has a lot more character, and we’ll use a lot more spices. And then we infuse it overnight with strawberries, cinnamon and star anise. At the end of the day, it’s still sa...

Full article: http://is.asia-city.com/restaurants/article/interview-mar...

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