What a year 2018 was for Public, Sheffield’s innovative subterranean cocktail den.
Since opening in November 2017 the bar has received a number of accolades and rave reviews, topping off the year in style by winning the coveted Best Place to Drink at the Observer Food Monthly Awards.
Not ones for resting on their laurels, Public have been busy devising a brand new menu set to launch on Tuesday 8th December promising more creative concoctions with a focus on elegance and sustainability.
General manager Jack Wakelin said of the new menu: “One surprising aspect has been the fact that there hasn’t been one particularly best-selling drink, which highlights the overall strength in the menu as well as our customers’willingness to try interesting cocktails. This has given me the confidence to be even braver with the drinks this time around.”
New offerings include the ‘Bread and Buried’, a play on a breakfast martini inspired by working closely with head chef Tom Aronica and infusing Hayman’s Gin with burnt leftover burnt sourdough ends. No waste citrus cordial, homemade elderflower vinegar and burnt orange oil as garnish complete the drink.
Bread and Buried – “A drink with a lovely back story and one that is evocative of one of our favourite places in the UK.”
Others include ‘Wee Hector’, similar to a pornstar martini but “through a whisky prism” inspired by a visit to the spiritual home of Johnnie Walker. Over in the more hard-edged Public Liability section ‘Soup Du Jour’ – described as “essentially an alcoholic soup – is a Mezcal-based drink complimented by Japanese dashi (a broth made from mushrooms and Japanese seaweed) and calvados.
Soup du Jour – “I flipped the process on its head this time and instead of developing a drink inspired by the kitchen I started with a dish and reverse engineered it into a beverage.”
Fancy trying one of the new tipples? Book a table at publicpublic.co.uk
