Dram unveils menu concept exploring the duality of seasonal ingredients

The Soho-based cocktail bar’s new menu is designed to explore the duality of flavour through the venue’s outlets 

APRIL 2025 – This April, the Soho-based contemporary cocktail bar Dram launches its new cocktail menu, focusing on exploring the duality of ingredients in the venue’s multi-faceted venue. The concept, created by Chris Tanner, Jack Wallis, and Simo Simpson, highlights the versatility of flavour by offering light highball iterations from Dram’s tapped cocktail bar to their complex and sophisticated counterparts in the basement bar.  

With seasonal ingredients at its core, the menu comprises 20 cocktails that evolve in step with the seasons by using local suppliers and produce. The ground floor bar and terrace, opening from noon, will offer nine tapped cocktails, a selection of crisp and light highballs perfect for early afternoon imbibing. Highlights include Mint, a refreshing effervescent cocktail made using Blanco Tequila and Elderflower Liqueur; Lychee and Tarragon, a light serve highlighting the floral notes of Sake; and Champagne, a bubbly serve created using Vodka and champagne cordial. 

Dram’s basement bar, opening from 6 pm will offer technique-driven interpretations of the on-tap cocktails. Developed by the Dram team in their on-site Lab, the offering expands on the flavours with a deeper complexity by incorporating modernist techniques such as fermentation, clarification and fat-washing. Highlights include Mint, which will expand on the highball’s refreshing notes by blending Tequila with a milk punch; the downstairs interpretation of Strawberry & Eucalyptus expands on this fruity blend by using Bourbon, and the Champagne takes champagne verjus instead of cordial and blends it with Pisco to create a deeper flavour profile. Additionally, the downstairs also includes the “dirty martini” serve Clay, born from a desire to serve a ‘menu’ martini Tanner has used Renais Gin, which famously uses clay as a botanical, to create a dry gin martini serve. Rather than try to re-invent the wheel the martini is rested on a bed of clay for a week before being served ice cold as a house martini. Matching expectations for a martini drinker whilst also exploring new techniques and ideas. 

The bar has expanded its small-bite snack offering with delightful creations such as mushroom paté with onion jam, miso butter and sourdough bread, house nachos and house pickles.