A Perfect Autumn Drink

Nestled amongst the towering offices and bustling streets of Spitafields lies Silverleaf, a refuge of elegant low-lit serenity. Though the bar is still in its infancy, having not yet celebrated its first birthday, it has emerged as one of London’s most stylish watering holes, no mean feat in a city where many of its best bars have been prominent since before the Negroni was created. Yet, it is here that a most conclusive answer to Autumnal drinking can be found in the Pineapple Miso.

The drink, a silky, clarified, golden coloured concoction, subtlety sweet, ever so faintly smoky and resolutely smooth (kept at an ideal drinking temperature by a hand sculpted iceberg submerged into its transparent depths) is at once both comforting and alluring.

It began as an experiment. Bar manager Chris Tanner, formally of renowned whisky bar Millroys, set out to use the tart acidity of pineapple to offset the savoury notes of Miso. In doing so Tanner created one of their most popular drinks. Pineapple and miso caramel is added to a base of Craigellachie 13 year-old-scotch, the subtle smoke of which allows for an almost toasted pineapple quality. Brown butter washed Eagle Rare 10 bourbon seals the deal with a velvety buttery finish. The drink is clarified and artistically garnished with a triangle of white chocolate topped with pineapple miso reduction droplets. What you are presented with is a perfect juxtaposition between rich toasted notes and lighter summer flavours. What could be better for an Autumnal evening when the leaves are falling but we are not yet ready to accept the inevitability of the coming winter?

Words and photos by @james.l.farnell