Anyone who loves cocktails will agree that being given the chance to try 12 cocktails on a school night is an exciting, and dangerous prospect.
I was lucky enough to be invited to a winter cocktail menu tasting at Bar Opus and got to try their new menu. With 12 different cocktails on the list, it was a mammoth task, but someone has to do it!
Bar Opus is just around the corner from Snow Hill station, making it a great option for anyone who wants to forgo a taxi. As it's in the Colmore Business District, it's great for anyone who works in the area and is always a lively choice for after work drinks.
We were given the Bar Opus cocktail masterclass experience, and following a demonstration of how to make each cocktail, we were then able to try a sample of each.
First up was the Milk Punch, made from Maker's Mark, Kraken rum, vanilla syrup, half and half and nutmeg. As you can imagine, this was quite a sweet and creamy drink, and personally I tend to avoid dairy. However it was a very festive drink so perfect for the time of year.
Next, I thought I'd share with you my favourite of the bunch, the Hereford Scrambler. With Chase Rhubarb Vodka, Chase Blackcurrant Liquer, lime, lemon and soda, this absolutely hit the spot for me. A combination of sweet and sour, this is just right for my tastebuds.
My second favourite was the Clover Club. A combination of Martin Miller's Gin, Noilly Prat Vermouth, lemon juice, raspberries and egg, this had the same combination of sweet and sour that I enjoyed in the Hereford Scrambler. It did however come in a slightly more photogenic glass!
Here's the Missionary's Downfall, made from White Rum, peach liqueur, lime juice, syrup and pineapple. For me this was a great combination of sweet and sharp.
How about the Old Kokonut? I love Koko Kanu and this is the first time I've tried it in a cocktail. Here it's served with Prosecco, Angostura bitters, mint, lime juice and syrup.
The Opus Manhattan is Bar Opus's take on the Manhattan, featuring Nikka Whisky, Sweet Vermouth, Japanese Plum Liqueur, mulled spices and Angostura Bitters.
When was the last time you saw Port listed as an ingredient in a cocktail? In the Port Cobbler it takes centre stage and is served with Monkey Shoulder Whiskey, Grand Marnier, lemon and syrup.
This is the Cowboy Hoof Martini. I'm not sure why it's called this but it was a very good, strong Martini nonetheless.
The Pear and Cardamom Sidecar includes Cointreau, pear brandy, lemon and Cardamom, and although unusual, really works.
For Prosecco lovers, there is of course the Ginger Bellini, which is again a great drink for the festive season.
Sadly, I wasn't able to try the English Collins or Beggar's Banquet due to time restrictions, but hopefully you'll have a good idea of what to expect from Bar Opus.
There was a great selection of cocktails for all tastes, with some sweet, some sour and some dry cocktails on the menu. I loved how inventive the drinks on offer were and the way that the team have found creative ways to use old favourites such as port and Cointreau.
A huge thanks to the team at Bar Opus for having us!