Jazz & Blues
May 11, 2018
Behind an innocuous entrance sandwiched (no pun intended) between a bakery and a BBQ restaurant lies Lab 22, an experimental cocktail bar churning out creative concoctions with gusto. The decor of this intimate first floor bar is as eclectic as the drinks menu, along with a slightly scientific theme in keeping with Lab 22’s name (the unique light fixtures and custom-made periodic table see to that). But it isn’t the furnishings you’ve come here to admire, it’s the masterful mixology, and you won’t leave disappointed. The presentation and glassware used for each of Lab 22’s cocktails are almost as impressive as the ingredients themselves, including teacups, smoking goblets and vintage crystalware. It’s difficult to pin down any favourite combinations, but the Oriental Kiss (chilli-infused vodka, wasabi bitters and ginger ale, served with a smoked red chilli), the Bramley No. 22 (apple liqueur, French aperitif, rhubarb bitters, brown sugar prosecco and homemade meringue foam) and the Lab 22 Iced Tea (gin, blackcurrant liqueur, lemon juice, celery bitters and homemade Earl Grey syrup, served in an iced tea cup) are all great examples of the kind of creations being whipped up. There’s also a playfully-named “Moonshine Menu”, featuring several more sedate cocktails (i.e. they probably won’t be smoking when they’re delivered to you), featuring premium spirits and liqueurs, and if all this cocktail-making wizardry gets you fired up to participate, Lab 22 hold regular masterclasses in which to teach us humble sippers how to shake.