In a nod to the spirit of St David’s Day, The Ivy Cardi! celebrates the essence of Wales with a decadent new cocktail menu with Cygnet Gin, as well as a specially curated 1917 menu, laden with traditional Welsh delicacies.
Created by Katherine Jenkins OBE, luxuriate in a blend of smooth flavours with sweet notes of orange, warming spices of vanilla and hints of bee pollen, which are made silky smooth with the addition of Manuka honey in Cygnet 22. The flavours found in Cygnet Welsh Dry Gin and Cygnet 22 pair beautifully with our newly crafted cocktails, inspired by the allure of The Ivy and approaching warmth of spring.
Begin your journey with the signature Honey and Peach Gimlet, Cygnet Welsh Dry Gin, Honey Aperitif, Lime, Peach syrup, topped with Champagne (£13) or The Cygnet Strawberry Smash Cygnet Welsh Dry Gin, Lime, Elderflower, Mint, Strawberry puree (£12) both salacious cocktails, for those with a sweet tooth. For a new take on the classic gin and tonic, try The Grand Grapefruit Twist, Cygnet Welsh Dry Gin, Grand Marnier, Lemon, Grapefruit, topped with Tonic (£13)
Graduate to Cygnet Coconut Negroni Cygnet 22, Cherry Vermouth, Campari, Cherry and Coconut garnish (£15) or The Cygnet Catch 22 Martini Cygnet 22, Noilly Prat, Orange bitters and a touch of Honey (£16), for a delectable and different take on the classic.
Cygnet Gin cocktails are the perfect accompaniment to the specially curated 1917 menu, a celebration of the restaurant’s heritage as well as a nod to the spirit of St David’s Day. Throughout the month of March as we present a special limited- edition menu showcasing traditional Welsh delicacies, including Twice-baked cheese soufflé, gratinated Caerphilly cheese with grated black truffle and a cream sauce, and JT Morgan Butchers lamb and leek sausages, creamed mash potato, crispy leeks and red wine sauce. To end your meal, add £5 for a choice of Freshly baked scones and Popty Bakery Welsh cake, clotted cream and strawberry preserve by the Welsh Lady or Crème brûlée, classic set vanilla custard with a caramelised sugar crust and a Bara Brit Aberffraw biscuit.
