Edinburgh cocktail bar Copper Blossom has reopened following a £350,000 refurbishment.
The George St venue now boasts contemporary decor, revamped lunch and dinner menus and a ‘buzz for bubbles’ feature where guests can press a button for a bottle of prosecco to be delivered directly to their table.
To the forefront is a new cocktail offering that builds on consumer trends, featuring self-pour drinking experiences, cocktail pairing menus and unusual fusions of flavour.
General Manager for Copper Blossom, Marco Airoldi, said: “There is a notable shift across the industry of consumers looking for a drinks selection with the ‘wow’ factor, cocktails that have a sense of theatre and deliver an experience.
“Our guests are spending more but they are spending better, striving for quality and opting for drinks that will give them a memorable experience,” said Airoldi.
“We look forward to welcoming our guests, new faces and old, to relax in our new surroundings, sample their way through our new menus and experience our warm hospitality.”
Following a successful Summer of spritz cocktails on the terrace and a preference for ‘unusual fusions of flavour’, the venue’s team have created a series of serves that combine everything from Jack Daniels, malbec and prosecco to plum sake and allspice syrup.
Interactive drinking experiences remain on the rise and Copper Blossom is retaining its ‘Cocktail Chest’ self-pour experience – said to be increasingly popular among females – which offers ingredients, shakers and instructions for six cocktails and invites guests to take on the role of mixologist for the evening.
At the same time, the team noted that the pairing menu concept has evolved, and Copper Blossom’s small-plate menu is now tapas-inspired with local provenance, which the bartending team can match with cocktails.
The team also acknowledged that tequila sales are booming, but with a notable shift away from the agave spirit being ordered as a ‘shot’, and more likely appreciated for its caramel or spiced flavour enhanced in a cocktail. Copper Blossom’s mixology team have introduced ‘La Rosa Y La Fresa’, a strawberry tequila based serve using El Jimador Blanco, ruby port, sweet vermouth, sugar and rose prosecco.
