Time Out says
Zero-waste drinking underneath Neil Rankin’s vegan burger joint.
The whole speakeasy thing doesn’t work if, once you pull back the door, the bar behind it isn’t buzzing. And it was really quiet when I visited Tincture. It’s below a vegan restaurant and is also predominantly plant-based – and right now, there’s a bit of a correlation between veganism and teetotalism. And while there are as many alcohol-free cocktails on the menu as there are boozy ones, you wouldn’t picture that from a bar modelled on the Prohibition era’s hedonism. The reality is that it’s a great hangout, on or off the wagon.
Chiming in with the planet-saving plant-based ethos, there was no refit when the basement bar space was acquired. Instead, it’s chosen to recycle the art deco-leaning interior. Luckily, it’s a lovely bar – if a little fifty shades of brown.
Seasonal, zero-waste cocktails are named after the foodstuff that makes them, and while five a day might be a bit much, we polished off a few of these sinkable bevvies pretty swiftly. Favourites included Pears, a kombucha-filled number with shavings of parmesan on the side, and Nips, a curiously earthy combination of apple, bitters and rum infused with roasted parsnips, which came with root veg crisps. Powering the alcohol-free stuff is an in-house creation called ‘crossip’, which our engaging bartender described as like a Lucozade sachet. It was a bit of an acquired taste in the Sazerac – a boozeless drink which tasted smoky, like a mezcal cocktail. But credit to it’s creators, it’s always nice to find new, interesting things to drink when off the booze.
202 Brick Lane
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