The Jubjub is back. The bartender and menu change every two weeks, and the door code changes regularly. You can see this week’s menu, with drinks created by our bar manager Simon Toohey below.
Email Alex for enquiries.
The Jubjub Bar is open Wednesday & Sunday 7pm – 1am, and 7pm – 2am Thursday, Friday & Saturday.
Cocktails by Simon Toohey, £10
Mid Summer Morning
Made for a hot day. Bulleit rye, baked lemons and skillet cinnamon pineapples.
Bringing back classic gastronomy. Quiquiriqui mezcal, El Jimador tequila, pickled pine nut tincture, clay baked squash, lime, fresh apple.
Starchy and Husk
A play on a gimlet. Vestal potato vodka, toasted corn husk cordial and champagne acid garnished with purple potato crisp.
100 Year Old Rose
Made from cognac aged in 100 year old barrels with pomegranate syrup and burnt bergamot and orange. Served tall with a rose.
Me and Julio (down by the school yard)
If only Paul were here…Don Julio reposado tequila, clarified golden watermelon, kaffir lime leaf syrup, lime juice and hellfire bitters. Served in a dome glass.
The Horse’s and Tail
Konik’s tail vodka served with celery, apple and grated fresh horseradish.
London No 1 gin, borage flower cordial, white current acid and a cold infused herbal tea set in a tear drop glass.
Walking to Masala
Served in a salt carved oil burner, a classic Masala chai recipe given to me by an elderly Indian woman in Jodhpur with added Johnnie Walker Black Label.
Because Jonah is a great name for a fish, but you can name your own…Tanqueray gin, samphire essence, St Germain, dandelion and burdock bitters. Served unusually.
Just for fun. A classic grasshopper served Jubjub style. Ketel One vodka, crème de menthe and white crème de cacao, toped with cool whip and 100s & 1000s.
t: 020 7739 4781
Stay up to date with all the latest Callooh Callay news:
We are Closed on Monday May 25th.
The Bar is open:
6pm – 1am 7 days a week
The reservation team are here:
12pm – 6pm Mon to Fri.