The Muddler brings the Far East to the North East

Fruits, plants and botanicals from China, Thailand and Japan have inspired a new range of cocktails at The Muddler in Newcastle.

The Grey Street venue will complement its pan-Asian food menu with ingredients such as yuzu, pandan and calamansi in its drinks menu, which features Szechuan Peach Cooler, made with haku vodka – from the highest grade sushi rice – and Szechuan peppercorn syrup and Umesh-Who, a blend of Toki Whisky, Umeshu Sake – made from plums steeped in wine – and Martini Riserva Rubino.

The East Asian citrus fruit yuzu forms the basis of the Yuzu Coconut Royal; a combination of yuzu sake with coconut and Prosecco, while the Mabuhay Margarita contains another Asian citrus, the calamansi – also known as a Philippine lemon – along with Altos Resposado tequila and lime leaf.

In a twist on the Espresso Martini, The Muddler’s version also contains pandan – a South Asian plant with fragrant leaves – while the Lychee Ginger Collins, contains ginger ale, lychees and Japanese Roku gin made from botanicals.

There is also a special treat for those wanting to combine Asian influences with the flavours of a traditional British summer. Zen Garden is a subtle mix of Korean Strawberry Soju – a fruit flavoured liqueur – with elderflower tonic and liqueur, Green Chartreuse – made with 130 plants and botanicals and peach caviar. In a nod to late summer, Braemble Gin Fizz combines Braemble Gin Liqueur – made with ripe blackberries – Tanqueray, lemon, ginger ale and raspberry powder.

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