Catalan Artists meet Cocktails at The Clandesti

Below the ambience of The Campaner, sits The Clandesti. Low-lit and adorned with the warmth of terracotta, this space is as welcoming as it is (unsurprisingly) clandestine. For the recently shaken up London Cocktail Week, the new Chelsea bar released a freshly creative menu inspired by eight different Catalan artists. While the occasion of the launch is behind us, the menu is here to stay well into 2025. I took a seat in one of the plush booths, DJ booming in the backdrop, to sample a few from the new menu. And here were my thoughts…

More than a Cocktail Menu

First of all, we aren’t just talking cocktails. The menu extends to bites that encompass the cuisine of Catalonia while merging with the chic delicacies of local Chelsea. Varying from patatas bravas to a superbly British cheese board. Spoilt for choice, myself and my guest opted for an oyster each. Now, to clarify, I’m no oyster connoisseur. But I must say, the vinaigrette served alongside was delightful. Adding a sweetly acidic edge to cut through the expected ‘taste of the sea’, in a softer manner than the classic dash of Tabasco. These oysters acted as a light and balanced side to tie us over between the brimming coupes and tumblers that lay ahead.

Popping Pearls and Fiery Floss

Onto the drinks. When a cocktail list is slid in front of you, your eyes immediately skip to your safest option. Scanning for key words of your best-loved flavours and go-to spirits to find the drink that pairs closest to your ‘usual’. For me, a Piña Colada can do no wrong. So, naturally, I was immediately drawn to Geografi. This cocktail, inspired by Regina Giménez, is a combo of coconut gin, jasmine syrup and pineapple bitters. This was close to what I’d imagine an alcoholic pineapple Haribo to taste like. The drink was syrupy and sweet, yet strong. Like a more mature and refined older sister to a Piña Colada, filtering out the creaminess. When you reach the bottom, a treasure trove of popping pearls are waiting for you. A fun sensory addition that will surely please any bubble tea addicts coming through the door.

A cocktail wielding a cloud of candy floss always gets heads turning. The Surreal Dream, inspired by Salvador Dalí, did just that. I chose to immediately dissolve the candy floss into the cherry-red liquid, an intriguing mix of: vodka spicy Tamarindo, elderflower liquor, Aperol, blood orange soda and orange bitters. Much like Dalí’s work, this drink turned heads and caused confusion. It’s one of those cocktails with so much going on that your brain falters in the attempt to register what you are drinking. Is it sweet? Spicy? Bitter? Fruity? Floral? All of the above? Your tastebuds go through all the emotions with just one sip. Whether that’s for you or not, you’ll just have to see for yourself.

S'Mores or Spritz?

Aperitifs versus digestifs? Hugo spritz or espresso martini? I like to think that there are two kinds of people. Those who prefer their light and airy fizzes, and those who prefer a creamy, sweet settler to sip at. My guest and I proved to be a prime example of this very difference.

Mainly because I liked the idea of a toasted marshmallow on top of a cocktail, but also because I have a weakness for anything resembling Baileys. The Dream Shell, inspired by Elia Llach, was the drink I promised myself I would end on. Made up of rum, crème de cacao, Guinness syrup and double cream, this was a velvety and rich way to cap off the night. I would definitely recommend this one to any espresso martini regulars, like myself, looking for a sweet decaf alternative that won't keep them up all night.

My guest, the fizz fan, insisted we try an Oriental Glamour. Inspired by Mariano Fortuny and made up of sake, green chartreuse, italicus, yuzu and cucumber, this sleek spritz was fresh and revitalising. Awakening the senses and cleansing the palate between any cocktails with more dominating flavours. The question stands: are you a Dream Shell or an Oriental Glamour?

This new list of creative Catalan concoctions will be available until 2025, find out more about The Clandesti and book via thecampaner.com/theclandesti/