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For All The Tequila Lovers Out There - A Tantalising Twist On The Margarita...

9/22/2017

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The Paloma is a refreshing, Tequila-based, and easy to make—this is the best alternative to ordering a Margarita.

What it's made with: Tequila, Grapefruit juice, and Soda. 

Add a couple of ice cubes and some hefty squeezes of fresh lime - With an added lime wedge for garnish and sugar around the rim for some added sweetness.

It's the perfect party drink for those that love something a little sour.

​Enjoy!

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Adding Some Sparkle To Your Cocktails... The Golden Girl 

3/13/2017

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This Cocktail recipe comes from a themed event we are working on with Melt Productions in a few weeks time...

The event narrative follows the eccentric 'Lady Wonderful' through her topsy turvy house and stunning enchanted forrest.

In the Forrest, amongst the leafy greens reveals a pixie cocktail bar, with sparkling cocktails!

This recipe is so simple and consists of the following ingredients:

200ml Prosecco 
50ml Pink Grapefruit Juice
Edible Glitter
Garnish with Raspberries


Alternatively, why not try our take on the Sparkling Peach Bellini:

200ml Prosecco 
50ml Peach Syrup
Edible Glitter

Garnish with a Peach slice

​Great for special occasions and themed events!
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Cure January Blues Like A Boss With Our Version Of The Ultimate BLOODY MARY!

1/3/2017

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Dust away those January blues with our version of the Ultimate Bloody Mary....

Like the rest of us, many of you have spent most of December excited about the prospect of spending time with friends and loved ones at festive parties and soirees... Only to swiftly be greeted by our sinister enemy which comes in the form of a dreaded hangover. 

Now January is here, there's surely only one way to get yourslef back on track? And this my friends, is it...


Ingredients:

The Mix
  • 1 qt. tomato juice
  • 1/4 inch horshradish, chopped
  • 1/2 anchovy
  • 1 tsp. Sriracha
  • 1/2 tbsp. Chinese hot mustard
  • 1 1/2 tsp. Worcestershire
  • 1/2 lime, fresh squeezed
  • 1/2 lemon, fresh squeezed
  • 1 tbsp. vodka
  • dash of black pepper
  • dash of sea salt
  • dash of celery seeds

The Drink:
  • 2 oz. vodka
  • 6-8 oz. Bloody Mary mix

Directions:
  1. Blend horseradish, Worcestershire, anchovies, sriracha, mustard, and spices until completely smooth.
  2. Add fresh lemon, lime, and tomato juice and blend.
  3. Adjust the mix to taste depending on how spicy, salty, or citrusy you like it.
  4. Add a tablespoon of vodka to stabilize the mix and keep the juices fresh.
  5. Refrigerate and let marinate for at least 24 hours, ideally three days, but no more than five.
  6. Combine 6-8 ounces of the mix with 2 ounces of vodka.
  7. Garnish as desired. 

​Garnish Suggestions: Lemon wedge, peppercinis, cherry peppers with feta, shrimp cocktail, pickled green beans, garlic dill pickle spears, and of course, the classic celery stalk... Why not experiment? Send us your suggestions!
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Brace Yourself... And Get Ready For The Mont Blanc-Tini

10/20/2016

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Somewhere between an after-dinner drink and an indulgent dessert, this meringue-topped coffee cocktail is special way to end a festival meal with friends...

This one takes a bit more prep-time, but take it from us, it's totally worth it! And your guests will be gobsmacked with the amount of effort you've gone too.

On the downside, this probably isn't something you'll be drinking all evening, despite how good it tastes! Thanks to BBC Good Food for the excellent recipe. 


Method
  1. Start by making the meringue topping. Whisk the egg whites to stiff peaks, then set aside. Put the sugar and 3 tbsp water in a saucepan and set over a low heat. Cook until the sugar has dissolved, then continue to heat, stirring occasionally, until the syrup reaches 120C on a sugar thermometer. While whisking the egg whites with an electric whisk, slowly add the hot syrup in a steady stream, being careful to pour the syrup into the eggs and not onto the sides of the bowl or the whisk, as it may stick. Once all the syrup has been incorporated, continue whisking until the mixture is glossy and stiff – about 5 mins. Transfer to a piping bag fitted with a wide round nozzle until needed. Can be made 1hr ahead–store in a cool place.
  2. Now make the base of the cocktails. Pour the vodka, coffee liqueur, espresso, crème de cacao and chestnut liqueur into a cocktail shaker and add a handful of ice. Shake well, then strain into 4 Champagne saucers or small Margarita glasses.
Carefully pipe your meringue topping onto the surface of the glasses, starting on the outside edge and building it up so that it doesn’t sink. Using a blowtorch, very carefully caramelise the top, then add a marron glacé to each. Serve immediately with a spoon.


Ingredients
  1. 2 large egg white
  2. 100g granulated sugar
  3. 200ml Vodka
  4. 100g Coffee Liqueur (we used Kahlúa)
  5. 50ml cold Espresso Coffee
  6. 50ml Crème De Cacao
  7. 50ml Chestnut Liqueur (we used Briotett) or Amaretto
  8. Ice
  9. 4 Marrons Glacés (candied chestnuts)
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Melt Bars Cocktail Recipe Of The Week - The Ultimate Espresso Martini

9/30/2016

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It's Friday and we don't know about you, but Espresso Martini's are certainly on the cards for our Friday night antics... Easy to make and even easier to drink, the Espresso Martini will certainly get the party started!

Simply pour the three ingredients into a cocktail shaker with ice, shake well, and then strain into a chilled cocktail glass. Top with a few coffee beans and serve!


30ml Kahlua
30ml vodka
30ml espresso 
Sugar syrup to taste (we love it with vanilla!)
Coffee beans to garnish

Fancy shaking it up a bit? We added a dash of Cointreau into the mix too and it tasted delicious - Garnish with a curl of orange peel for a bit of added decor. Enjoy!

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Melt Bars Cocktail Recipe Of The Week - The Breakfast Martini

9/23/2016

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The Breakfast Martini Cocktail Recipe
Kick start your morning with something a tad more interesting than your usual bowl of Corn Flakes...
Yes, The Breakfast Martini exists and it's delicious!

...Although we don't recommend necking a few of these bad boys before your morning commute, we highly recommend them as a wee treat over a leisurely weekend brunch.


So easy to make, you could probably do them with your eyes shut... Enjoy! 

METHOD
  1. Fill a cocktail shaker with ice, add all ingredients, and shake.
  2. Strain into a chilled coupe glass; serve with a orange twist

INGREDIENTS
  • 1 tsp seville orange marmalade
  • 50ml Sipsmith London Dry Gin
  • 15ml Triple sec or Cointreau
  • 15ml Fresh lemon juice

Thanks so much to the wonderful Sipsmith for the recipe! 

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Melt Bars Cocktail Recipe Of The Week -  Spiced Pear Collins

9/20/2016

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As the toasty hints of Autumn draw ever closer, we found this delicious cocktail recipe that we think you all should try...

Pear purée, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence.

The Spiced Pear Collins is perfect for those Friday night's in with loved ones or a delicious accompaniment to those hearty Sunday afternoon meals. Give it go and let us know what you think!


For the Cocktail
1 1⁄2 oz. gin
1 1⁄2 oz. pear purée (see below)
3⁄4 oz. rosemary-clove simple syrup
3⁄4 oz. lemon juice
Dry sparkling wine or soda water, to top
1 sprig rosemary, to garnish


For the Pear Purée and Rosemary-Clove Simple Syrup (makes enough purée and syrup for 5 cocktails)
2 pears, such as Bosch or Bartlett, peeled and pitted
1 1⁄2 oz. lemon juice
1 1⁄2 tsp. fresh rosemary
1⁄2 cup sugar
1⁄2 cup water
1 oz. whole cloves
3 sprigs rosemary


Instructions:

To make the pear purée: Slice the pears and combine with lemon juice and rosemary in a blender. Blend until smooth; gently strain mixture through a fine-mesh sieve and discard any solids.

You will have roughly 1 cup of purée. If not using right away, the purée can be frozen in an ice cube tray and then stored in an airtight contained in the freezer to be used for individual cocktails in the future.

To make the simple syrup: Combine the sugar, water, cloves, and rosemary in a saucepan over low heat. When it reaches a boil, remove from heat and let sit for 30 minutes.

Strain into a jar and store in the refrigerator until use.

To make the cocktail: Combine the purée, syrup, lemon juice, and gin in a cocktail shaker over ice. Shake vigorously until chilled. Pour into a High Ball or Rocks glass and top with a small splash of sparkling wine or soda water. Garnish with rosemary to serve.

Deeeeeelicious! 

Thanks to Saveur for the recipe.

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What Our Clients Are Saying:


"An absolute pleasure to work with... Good-natured, professional, flexible, highly-skilled and incredibly efficient. Would recommend to anyone, they will definitely enhance your event!"

​Mazdak Sanii - London


"The most beautiful, bespoke bars we've ever used at one of our events! Excellent value for money and thank you to the Melt team for being so wonderfully helpful throughout the night. We look forward to using the Melt Bars again very soon!"

Anna Daley - London


​"We have hired Melt Bars for several events over the past 12 months and couldn't recommend them highly enough... Thea and Tom's enthusiasm for their business is boundless. In everything they do they are passionate and professional." 


Rebecca Whiteley - Bristol

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