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L I V E 2 4 -SE V EN


GROUNDBREAKING NEW COCKTAIL MENU LAUNCHED IN THREE CITIES, ON ONE DAY


Glamorous Mayfair hotspot Sexy Fish unveiled their new cocktail menu in not one, but three cocktail capitals: London, Singapore and New York, with the full list of brand new, sustainable serves from its cocktail cookbook.


It also marked a new era for the bar, shifting into a zero waste movement and with a renewed focus on sustainability. Over 10 months, the core Sexy Fish bar team of six expert mixologists have created a menu that uses no perishables, with citrus, herbs and garnishes to be replaced with a homemade range of tinctures, distillates, cordials, syrups and shrubs. These are mixed into the 21 new serves, adding depth of flavour and balance, all whilst retaining the sense of luxury for which the bar at Sexy Fish is synonymous. This dramatic change in philosophy makes a stand for a more sustainable future in a high-profile, high-volume bar.


The menu will pioneer a new era of cocktail culture by introducing an element of democratisation when showcasing cocktails to guests. Each distinct serve, from the simple to the challenging, will come with a recipe for guests to remake at home. By removing the mystery behind the new cocktails, visitors to Sexy Fish can recreate the magic in their own home, with each unique vessel available to buy from the bar and full recipe and method breakdown for each drink detailed in the menu. The 'Cocktails to Whet your Senses' cocktail book is available to purchase too.


To launch this revolutionary new menu, the Sexy Fish team launched in cities around the globe and bars that are internationally renowned for their cocktail prowess, namely 28 Hong Kong Street in Singapore and MACE in New York.


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