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Stables Bar

Hey Palu X Stables Bar

We're back at the Stables Bar at The Milestone Hotel in Kensington for another takeover with Hey Palu.

Bringing a Scottish twist to our favourite hotel bar for London Cocktail Week, Angelo Lo Greco teamed up drinks creator Sean Cavanagh from Hey Palu in Edinburgh to mix up an eclectic and inspired menu of cocktails with Broken Clock Vodka.

Kicking things off in style, the Timeless is a refreshing martini combining with Broken Clock vodka with fermented apple, grape and dry vermouth.

Adding a bit of class to Scotland's favourite soft drink, the Bruppino is a surprising and delicious sparkling cocktail. It combines Irn Bru with Broken Clock vodka, elderflower, rhubarb and fizz and is served with a scoop of sorbet.

As expected, the Stables Bar had a tempting selection of canapés to accompany the cocktails, filled with Caledonian flavours.

A Crispy Hash Brown was served with house made hot sauce, mayonnaise and chives while the Wild Mushroom, Tarragon & Truffle Tartlet was topped with smoked egg yolk and parmesan. It wouldn't be a Scottish takeover without some haggis and the Haggis, Roasted Onion & Apple Croquettes with caramelised apple puree were a real treat.

Next came the eye catching Blue Palu, made with pineapple butter fat washed Broken Clock vodka, Blue Curaçao, clarified cranberry and lime. 

However it was The Frying Scotsman that we couldn't get enough of, with Broken Clock vodka, cacao, espresso, cream, whites and cream soda. It's an Edinburgh take on an Espresso Martini and is served with a deep fried Mars Bar.

Make sure to stop by Hey Palu when you're in Edinburgh and to find out about the latest cocktails at takeovers at the Stables Bar, follow Angelo Lo Greco on Instagram.

To-Do at Stables Bar:

Drink Arriba! Andale! with Zignum Reposado, cold brew concentrate, muscovado syrup, soy sauce and Angostura cocoa bitters

Eat Crispy Prawn Tacos with golden-brown crispy prawns nestled inside warm tortillas with a fresh tomato and avocado salsa

Drink Gaviota with Zignum Reposado, Fino Sherry, grapefruit cordial, celery bitters and soda wate

Eat Sweet Heat Corn Fritters with light and fluffy sweetcorn fritters, spiced with fresh coriander and a hint of candied chilli with dotted cilantro gel

Drink Rancho Rosado with Zignum Reposado, lime acid, clarified strawberry juice and tonka beans

Eat Bold Beef Empanadas with tender braised beef, infused with cumin and chill, folded into a crisp and flaky pastry shell with a zesty lime crema

Drink A Path Of Flavour with El Recuerdo Abogado con Gusano, creme de cacao, El Bandarra Vermouth, Fernet Vallet, cardamom bitters and Sal de Chapulin