Food & Drink

Cocktail Hour: Green Room at The Curtain

This week, we raise a glass to The Curtain hotel’s new bar – and get our hands on a recipe from its new menu, too

The Jackal’s had a soft spot for The Curtain as long as the magazine’s been a thing, in fact we love the place so much we shot Aneurin Barnard there last summer. So, when news reached us of a rather plush new cocktail bar and members club opening in the hotel, ours ears pricked up.

As the name suggests, the Green Room is very green – lined in emerald ceramic tiles that conjure up a glitzy version of an East End pub. This theme runs through the new bar in its entirety; Beverage Director Jenny Willing (formerly of another Jackal favourite, Dandelyan) has devised a cocktail menu inspired by her love for The Curtain’s Shoreditch surroundings.

Local ingredients are key to this new hotspot, too; East London Liquor Company Rum, Land Chocolate, London Turmeric Honey and E5 Bakery sourdough all feature. The drinks themselves are inspired by her favourite places in the area, too. The Rough Trade is a vibrant tiki-style libation with a Bangladeshi twist, inspired by Brick Lane for example.

There’s also a refreshing cocktail called MaBelle on the menu. It’s one of Willing’s favourites, inspired by a walled rose garden in Victoria Park. ‘It’s a bittersweet upgrade from a G&T,’ she tells The Jackal. ‘It’s inspired by Valentines Park, so the Italicus in the recipe adds both a herbal and floral complexity – with notes of rose and bergamot – while the white cacao adds some richness.’

It’s an intriguing combination and makes for a refreshing, multi-layered cocktail, perfect for this time of year. If you’d like to try it for yourself, a visit to the bar’s a must-do, but the hotel’s been kind enough to lend us the recipe, too, for any cocktail mixing aficionados to try at home…

MaBelle cocktail, Green Room, The Curtain hotel


– 20 ml Bombay Sapphire

– 10 ml fresh lemon

– 30 ml Italicus

– 10 ml crème de cacao liqueur

– 75 ml Fever Tree Mediterranean Tonic

Add all ingredients to a highball glass, half fill with cubed ice and stir. Brim with ice and garnish with a bay leaf.