Bartender Carl Brown is to launch Tincture in partnership with Neil Rankin and Handley Amos’ Pepper Collective underneath Simplicity Burger in Brick Lane, east London.
Tincture will open below Rankin’s vegan burger restaurant on 7 February, sharing its plant-based, zero-waste ethos.
Brown has developed a ‘modern apothecary’ menu of cocktails centred around four complimentary seasonal tinctures [concentrated herbal extracts], which can be combined or served individually. The first tinctures will be pear, cinnamon, blackberry and parsnip.
Alongside this will be a ‘alternative speakeasy’ menu of alcohol-free drinks featuring Crossip, which Brown has been developing over five years. He says the drink, available in three flavours mimics the mouthfeel and warming sensation of alcohol.
Brown said: “I’m so proud and excited to be opening Tincture. Neil and I share the same ethos, and the chance to work with such an innovative chef is humbling. Sustainability is key to Tincture - working to use every part of each ingredient as components for both alcoholic and non-alcoholic cocktails has been an inspirational and truly liberating process.”
The bar itself will be low-lit with seating for up to 65 covers and offer cocktails priced from £6 to £12.
Tincture will be the first opening from Rankin and Amos’ Pepper Collective, with Tom Brown, Alyn Williams, Gizzi Erskine and Jasmine Hemsley among the high-profile chefs to follow her this year.