I’m no stranger to the Opus group (you can read about previous experiences here, here, here, and here). So I was very happy when they invited me down to try out their new cocktail menu at Bar Opus.
Situated just past Colmore Row, nestled next to Snowhill Train Station, the bar has become a firm fave with the CBD crowd with a modern interior.
We were going to be looking at 12 new cocktails over the evening, with a demonstration of the preparation for each drink and a taster so we could capture the flavour.
Our first cocktail of the evening was a Milk Punch. Created with Makers Mark, Kraken Rum, Vanilla Syrup, Half and Half with a dash of nutmeg. The rich creamy drink definitely had a Christmassy feel to it, with the dash of nutmeg.
Next up was the Hereford Scrambler. Consisting of Chase Rhubarb Vodka, Chase Blackcurrant Liqueur, lime, lemon and soda. As you can expect from the Rhubarb Vodka, this was a very tart little number full of autumnal flavour, the blackberry kick giving it a sweet aftertaste.
Next was a drink named The Clover Club; this had Martin Miller’s Gin, Nolly Prat Vermouth, lemon juice, raspberries and an egg. This was a sweet fruity drink, which had the vermouth come through to warm the insides.
Next up up was a Pear and Cardamom Sidecar, with Xante Pear brandy, Cointreau, lemon and cardamom. This smelled like a big bag of peardrop sweets and the cardamom tingled the back of the throat.
Next was the Ginger Bellini. A simple combination of Ginger Liqueur, Ginger syrup and Prosecco. This worked really well and I’m surprised I’ve not seen it more often! Warm, spicy and sweet, I can see this being a hit on a chilly autumnal evening!
After a few snacks, it was on to the second half of the tasting.
The second half began with Beggars Banquet made with Makers Mark, Agnostura Bitters, Peaky Blinder’s Ale, maple syrup and lemon. The bitters and syrup gave it a nice mulled flavour and reminded me of a nice Christmas Market.
We moved onto a Cowboy Hoof Martini made with London Dry Gin, Orange Bitters, mint and syrup; a very minty cocktail with a rich sweetness.
Continuing our Cocktail Crawl was a Missionary’s Downfall, consisting of White Rum, Peach Liqueur, lime juice, syrup and lemon. This had a citrus punch with the sweetness of the pineapple and peach coming through and was the most ‘summery’ of the cocktails we had that evening.
Next, a Port Cobbler. The cobbler can probably lay a good claim to being one of the oldest cocktails in the world and this was an interesting twist. Combining Monkey Shoulder Whisky, Grand Marnier, Port, lemon and syrup, this reminded me of a boiled sweet with a rich, velvety flavour which slipped down nicely.
Next was a slice of the Caribbean in the shape of the Old Kokonut. Made with Koko Kanu Rum, Prosecco, Agnostura Bitters, mint, lime and syrup. This reminded me a touch of a more elegant version of a Malibu Bellini and would work nicely on a beach with a few palms in the background.
The final cocktail (I got a picture of) was an Opus Manhattan. A signature twist on an Old Faithful, this was made with Nikka Whisky, Sweet Vermouth, Japanese Plum Liqueur, Angostura Bitters and mulled spices. It was my favourite of the evening, being the whisky fan that I am, with rich deep plummy notes complementing the high notes of the bitters and spices.
The final cocktail for the evening was an English Collins, combining Martin Millers Gin, Elderflower Liqueur, lemon juice, cucumber and soda water. Very refreshing and a great way to finish off the evening.
If you’re in the CBD and looking for a cocktail, there’s enough variety in flavour on the list to suit anyone’s palate and in great surroundings too!
Disclaimer: For this event, I was a guest of Bar Opus and Clive Reeves PR who provided all food and drinks; this provides no bias to the post. This blog is my own personal opinion and strives to provide an independent view, promoting, enjoying and reviewing the range of exciting food and venues in and around Birmingham.
Where: Bar Opus at One Snowhill
Who: Bar Opus, Opus Group