Speak In Code

• Dandelion Old Fashioned •

Works. Hits. Does the classic some justice.

Tryna stay true to the OG and not throw out the core principles, and use an ingredient that’s a staple to us - Dandelion.

The Old Fashioned is a go to for many a cocktail drinker, and when it hits, it hits. We make a standard Demerara, but first macerate the water with Dandelion flower to give a green tea-esque, bittered honey note to the demerara sweetener. We then macerate dandelion root coffee alternative in a neutral grain spirit, and cut with Cynar Bitter to make our own ‘cheat code bitters’.

Cheat code bitters are a great way to add more complex flavours into the bitter element of your drink, without using standard ‘off the shelf’ bitters. So - if you take a neutral grain spirit, macerate an ingredient in, filter, and then blend 1:1 with your amaro of choice, you’ll get a higher ABV ‘bitters’ that you can use in drinks to create more flavour depth.

Anyway - Here’s our old fashioned, centred around the Dandelion flower.

Enjoy…

• SiC Introducing - Freya AKA Freya Miss Diva •

Freya joined us at the tail end of last year after spending a couple of years holding the fort down at Manchester icon, SOUP. After expressing her love for the energy of a busy night, the rhythm of service and the creation of a welcoming atmosphere, it was a natural fit - understanding the importance of those small touches, to make a guest feel welcome and at home.

When Freya isn’t in service, she’s all about the Pilates, yoga and books on inner peace and chakras. Although she’s a super fan of Federal Cafe for their coffee, she’ll head to Fort for a coconut and vanilla matcha latte after a good Pilates session with her partner. They share a deep love for matcha, yoga pants and Pilates raves.

From being a dream to work with us, Freya has been a welcome addition to the team, transferring that calm and peaceful energy (Kundalini) into every cocktail shake. Recently applying for the 50 best scholarship program - shows the level of ambition she has for her craft.

Come through, say hey!

• Seminars •

We’re fortunate enough to work with some incredible people across this industry. We continue to reach, and push for more opportunities for education and new perspectives to come through our space, and be spotlighted for our local community in hospitality to learn from.

Recently we had - Maestra Tequilera from run a seminar on the history, production and future direction of Tapatio Tequila, followed by a drinks social in our Studio space.

Always happy to be a central hub of learning and development for hospitality in Manchester.

• SiC Marg •

Textures of strawberry almost feels wrong to say, but what is it? It’s like strawberry 3 ways, but would you write that? Or would you write strawberry 3 times in the description? It’s kinda like a necessary evil to get the point in there.

Freeze infused strawberry tequila, lacto fermented strawberry, and fresh pressed strawberry juice make up ‘Textures of Strawberry’.

Anyway. Weather = Margs.

These ones though 👆🏻

• Ben Kendrick •

Bens our BDM - and one question we do get asked is how does a small bar like us benefit from having a BDM?

When we promoted Ben from bartender, to senior bartender - his area of special interest was in relationships, collaborations, events and brand direction.

We’re an ambitious group of people, and with that comes projects after projects - we have our own gin, our own sparkling wine, our own private select bourbon, our own beers, and other collabs in the works… These need special attention and careful planning.

We also collaborate with several bars, bartenders and brands per year - this also needs careful planning and creative attention. He’s currently on his way to the Isle on man at the time of writing to appear as a guest bartender.

Small, and ambitious bars need people in positions to further and develop the brand - both from a guest perspective and an industry collaborative perspective. We felt it was only right that Ben takes up this role and takes the driving seat in our brand development.

You’ll still see him in service, as a team leader and bartender - with some heightened responsibility to continue to push SiC forward and help shape a success and sustainable future for the bar.

Big love to Ben, catch him about the gaff, and through our collabs too…