Hoppers, the award-winning Sri Lankan restaurant in Soho, has announced their new drinks menu which has been curated by recently appointed Group Bar Manager, James Stevenson, who took up the position earlier this month.
The cocktail menu pays tribute to classic Sri Lankan spirits, Ceylon Arrack and Colombo No7 Gin, as well as the Indian malt whisky Amrut. James has focused on pairing these with the distinctive flavours and aromas common in the country’s rich cuisine.
The cocktails include Hoppers Spritz made from Buttered Genever, Dry Sherry, Fresh Mint and Alfonso Mango Soda, the Tye Dye made from Colombo No7 Gin, Turmeric Root, Verbena, Starfruit + Honey Fizz, the ‘Burgher Sour made with Genever, Jasmine, Buttermilk, Lemon, Vanilla Sugar, and Toasted Marshmallow and Tapper’s Tipple with Arrack, Toasted Rice and Bittered Wine.
Two wines available by the glass or carafe, carefully selected by Sunaina Sethi, JKS Group Wine Buyer and Operations Director, also feature on the Hoppers drink menu alongside a Lion Sri Lankan Larger and Lion Stout.
There will also be a selection of inventive non-alcoholic cocktails, or Softs, where Stevenson has taken inspiration from the drinks typically found across Sri Lanka. Highlights from the menu include the Durian Cream Soda with Durian, Hoppers Cream Soda and Pineapple Float, the P+Tea Smash with Flat Peach, Rose, Ceylon Tea, Basil Seeds and Sweet Basil Smash, and the Strawberry Sharbat made with Coriander Seed + Strawberry Crush and Old School Limeade.
Stevenson is an award-winning bar tender, operator and consultant who helped set up several renowned bars in London including Purl in Marylebone and The Worship Street Whistling Shop cocktail bar in Shoreditch.
When speaking about his new role, James Stevenson said, “I am thrilled to be working with JKS Group and particularly the team at Hoppers. Being such a fan of Sri Lankan cuisine it’s been great to experiment and push the boundaries with the cocktails on the menu and their Asian influences.”
He brings with him a wealth of experience, from his previous roles and projects in the industry, most notably at Talented Mr Fox, a pop up bar focusing on in-house distillation and a consultancy company whose clients included a number of Michelin starred restaurants in London. Stevenson then opened Peg and Patriot in The Town Hall Hotel with Matt Whiley, a residency hotel bar where all products were made in-house to much acclaim.
Hoppers opened to critical acclaim last October serving traditional street food dishes such as hoppers, dosas as well as a selection of short eats. It has received accolades such as a five-star review from Fay Maschler in the Evening Standard and won the ‘BMW Square Meal Restaurant of the Year Award’ in April followed by the ‘Tatler Restaurant of the Year’ in May of this year.
More recently, Hoppers also extended it’s opening hours and will remain open throughout the afternoon on Friday and Saturday (12pm-10.45pm) to allow diners the opportunity to enjoy their dishes anytime from lunch till late evening. Alongside this, it will now offer takeaway from the restaurant where orders are required to be made in person.