Win a free round!

Japanese Milk Punch, cocktail, Yuzu, Japan, Sake, Akashi Tai

We’re giving away a free round of cocktails (or Mead!) to 1 lucky winner this month! All you need to do is sign up to our newsletter (in the menu to the right or here) and we will be picking a winner at the end of the month!

We promise we won’t be spamming you, we plan to send out 3/4 emails a year and maybe the occasional event invite (like our studio Ghibli evening we have in the pipeline….hint hint)!

We’ll also be keeping you up to date with any changes we make, such as our opening hours which we have now extended:

Wednesday: 4pm – 11pm
Thursday: 4pm – 11pm
Friday: 4pm – 12pm
Saturday: 1pm – 12pm

New Cocktail!

This week sees the arrival of our long awaited Japanese Milk Punch! Designed in a true Japanese style, light, delicate but full of layers.

The main ingredients being Akashi Tai Honjozo Tokubetsu Sake & Ginjo Yuzushu, what does this mean?

Honjozo Sake has a rice polishing rate of 60%, this means they take 40% of the outer shell of the rice away to expose more of the starchy centre of the grain. Then a small amount of brewers alcohol is added to the final product.

Yuzu is a fantastic ingredient which we’re slightly obsessed with! Sweet, sour & sherbety Yuzu is a type of Japanese lemon, commonly found in Japanese and Korean cooking, we’re using a Sake based Yuzushu made from blending Yuzu juice, sake, alcohol and sugar. Yuzu is known for its oils which contain the majority of it’s flavour, hence the bottle is left unfiltered and needs a shake before usage.

The Japanese Milk Punch is available from Wednesday 4th while stocks last!

Japanese Milk Punch, cocktail, Yuzu, Japan, Sake, Akashi Tai
Japanese Milk Punch

Easter Weekend Shenanigans with Fernet Branca!

We’re excited to celebrate our first bank holiday with the illustrious Branca Family!

Our celebrations begin on the 28th March and will continue through to Easter Sunday; when we will be introducing the world to some of our favourite brands, such as Fernet-Branca, Branca-Mentha, Antica Formula and Caffe Borghetti!

We’ll be sporting our regular classic cocktails on the menu while also showing off a whole new menu, designed for Easter bank holiday only!

Pictured: The Bartenders Handshake
Photography: Pixel Pro Media

Fernet & Coke – £4.5

Mentha & Soda – £4.5

Antica Spritz – £9
Fruity Red – Elderflower – Fizz

Our take on the Aperol Spritz but slightly sweeter and more fun.

Bartenders Handshake* – £7.5
Saffron – Mint – Lime – Almond – Honey

Amaro seem to have a bad rap, but this is one of the best drinks we’ve ever had. We’d love to say we created it, but we didn’t. Nonetheless, we want you to try it! Try not to quaff it down as it’s more alcoholic than you’d think!

Grappahopper – £8
White Chocolate – Mint – Cream

A grasshopper is a sweet, mint flavoured, after-dinner drink. The name of the drink derives from its green colour. Ours is more brown, but tastes better.

Life is Bitter* – £8
Pineapple – Coconut – Hard Spices

Tropical drinks always pair great with spices like Cinnamon, Clove etc. We’ve taken the most Tropical drink there is and packed it full of Fernet – Spiced Coconut Pina Colada goodness.

Yuzu Spritz* – £8
Lemon – Sherbet – Zesty & Fizzy

A Japanese lemon that we’re a bit obsessed with, Yuzu have amazing oils which are full of great citrussy aromas – a cross between Grapefruit and Mandarin with hints of Bergamot and Lime. We’ve mixed our favourite liqueur and spritzed it up.

Café Branca* – £7.5
Condensed Milk – Coffee – Nutmeg – Chocolate – Cinnamon

Not your every day coffee cocktail, but a corker non the less! The strong Italian espresso liqueur will keep you going all night.

* Cocktails £7 with Independent Birmingham Card

Our updated opening times for the week are below:

Wednesday: 4pm – 11pm
Thursday: 4pm – 11pm
Friday: 4pm – 12pm
Saturday: 1pm – 12pm
Sunday: 4pm – 12pm

#unfernetable #lifeisbitter

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The UK’s First Cocktail Bar & Meadery! 

Open from 4pm Wed – Fri, Sat – 1pm

16 Frederick St, Birmingham B1 3HE

Reservations: info@vanguardbar.co.uk


www.vanguardbar.co.uk

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Cocktail Post – The Milk Punch

“Appearances can be deceiving. Take, for example, Clarified Milk Punch, an old English preparation that dates back nearly three centuries. You’d never guess at first glance that milk is a main ingredient in the punch, but thanks to a little liquid alchemy—based upon acid’s curdling effects when mixed with dairy—this milk-rich punch can be clear as day. Combining a host of spirits and spices with a grassy green tea, Lay lets his mixture meld before its final strain. The result? A silken, spirited punch that withstands the test of time.” Imbibe Magazine (2015).

Milk Punch

Ingredients

600ml Pere Magloire VS
200ml Grand Marnier
150ml Dark Rum
150ml Aged Rum
240ml Lemon Juice (+90ml for later)
60ml Lime
720ml Fresh Pineapple Juice
6 Cloves
30 Coriander Seeds
3 All Spice berries
3 Star Anice
1 Cinnamon Stick
500ml Rooibos Tea
400g Sugar
8 Peels of Lemons
1200ml Milk

Tools
2 large, airtight containers
Cutting board
Sharp knife
Mortar and pestle
Muddler
Wooden spoon
Large saucepan
Chinois strainer
Cheesecloth
Ladle

1. Zest the lemons, taking care to avoid the white pith. Add the zest to a large airtight container.

2. Coarsely grind the spices (if no mortar and pestle you can add hole but will impart less flavour). Add the spices to the container, along with the sugar and the lemon & lime juice. Muddle the mixture.

3. Add Pineapple Juice to the lemon peels.

4. Pour in the brewed tea as well as the spirits and bitters and stir to combine. Add boiling water and cover immediately. Let for 3 days in the refrigerator, then strain the mixture into a clean container.

5. Bring the milk to just before boiling, think cappuccino temperature. Add the milk and the remaining lemon juice to the strained mixture—the milk will curdle and the solids will coagulate. Leave in the fridge for 8 hours.

6. Strain the liquid a little at a time through a fine chinois lined with cheesecloth. Strain again with clean coffee filters if needed.

Served over block ice and Garnish with Nutmeg!