Crying Wolf launches new seasonal menu inspired by witchcraft

Known for its beautifully crafted cocktails, seasonal menus and dark, intimate setting, Crying Wolf will unveil a stunning new winter 2019 menu at its official launch party on Thursday 5th December.

Located on Cotham Hill, the stylish bar will showcase a new menu of 12 carefully curated cocktails alongside a selection of delicious, locally sourced bar snacks at the launch event, and the new menu will run across the winter period. 

Taking inspiration from herbs and plants used in traditional witchcraft and with a focus on locally sourced and seasonal ingredients, the menu of light and fresh cocktails will feature handmade syrups, cordials and shrubs made from locally grown ingredients and regionally produced spirits. These will include a quince liqueur, a spiced apple shrub, a shrub made from locally foraged rowan berries, a rowan berry infused vodka and a pear & hazelnut syrup.

Due to the limited availability on local fresh fruit during the winter months, the Crying Wolf team has utilised two different types of tea to create handmade syrups - a roibos tea syrup and a chai tea syrup, both featuring on the menu.

Here’s a taste of what’s to come….

Devil’s Mark:

Beefeater gin, Yellow Chartreuse, house-made apple & black pepper shrub, fresh ginger, honey, lemonade, angostura bitters – Served in a highball, this cocktail is spiced and refreshing. The name ‘Devil’s Mark’ comes from the mark that would apparently appear on a witch’s skin after a pact had been made with the devil.

Jackdaw:

Wild Turkey Bourbon, Strykk ‘Not Rum’, house-made pear & hazelnut syrup, house-made chai syrup fresh lemon, angostura bitters – Served in a rocks glass over a block of ice, this cocktail is in the ‘Light & Fresh’ section of the cocktail menu, offering delicious drinks with a lower ABV.

Amulet:

Rowan berry-infused JJ Whitley vodka, house-made rowan berry shrub, dry vermouth, fresh lemon, demerara – the Amulet is possibly the best representation out of all 12 cocktails for a seasonal, witch inspired cocktail: using locally foraged rowan berries, an ingredient with some significance in Western witchcraft, this drink is served up and has a bright red hue.

Whilst sipping a delicious cocktail, guests can choose from a new bar food menu from the West Country’s finest producers, designed to complement the drinking experience and showcase the best local fare. Whether it is a hand raised Bristol pork pie with Ruby & White red ale chutney, a Bristol Rarebit or Halloumi Bites heralding from Somerset, there is something for every palette.

Owner of Crying Wolf, Louis Lewis-Smith, explained;

“We’ve been working hard behind the scenes to create, what we believe, is an interesting, intriguing and unusual selection of new cocktails –considering every detail from ingredients to glassware to the type of ice, to make the very best experience both in taste and appearance. We’re looking forward to welcoming guests to have a first taste and finding out which cocktails are going to become this seasons favourites.

“Our food, cocktails and other drinks focus on fresh and local ingredients and suppliers, particularly independents from Bristol and its surrounding hills. All our juices are fresh pressed to order, our syrups, shrubs and cordials are all made on site, and our bar food selection is sourced from the West Country's finest producers.

Guests are invited to have a first taste of the new creations from 7.30pm onwards.