World’s first pickled onion cocktail bar opens in London with unique drink menu | UK | News
The world’s first pickled onion cocktail bar opens in London this week. Garner’s Pickles in Bar Swift Shoreditch will introduce a world-first menu based entirely on pickled onions.
Pop star Dua Lipa is credited with starting the trend of pickle-based accompaniments to drinks. He appeared on TikTok in 2024, adding pickles and jalapeño juice to his soft drink before taking a satisfied sip. Since then, countless other recipes and videos have been published highlighting the benefits of adding this unusual element to other liquids; Some recipes are more successful than others.
Pop-up drinks will include ‘Pickleback Buck’: Garner’s sweet baby pickles, fiery fresh ginger syrup and delicious lemon-infused bourbon served as whiskey. Those after a seasonal sipper can try the Winter Spiced Cranberry Sour, infused with the brine from the salty snack.
Elaine Miller of Garner’s said: “This Christmas we’re sharing our premium pickles like never before. Jar Bar will be open to cocktail lovers and of course pickled onions.”
“The bar will feature some of their famous pickled onion cocktail creations, one of which will even be served in upscale surroundings straight from Garner’s jar.”
Other pickle-based drinks will include the ‘Pickleada’, which combines cherry tomato juice with brine and is topped with pale ale. The signature Garner’s Gibson features dry vermouth and gin and is served in a stylish martini glass.
Cocktails are crafted by expert mixologists to suit a variety of palates, depending on how adventurous the drinker is feeling.
Garner’s Jar Bar is open from 15:00 to 23:00 on Friday, December 5 and reservations can be made online.
Elaine Miller added: “Pickled onions add tang and crunch to sandwiches and have been stealing the show from cheese boards for years, so it was only a matter of time before they crashed the cocktail party.
“Turns out they mix just as well with gin as they do with Gorgonzola. Prepare for expertly mixed creations from jar to glass—a one-of-a-kind experience for the greatest brine of the year.”
