KOL Mezcaleria

01/12/2024

Aged ribeye, kohlrabi, and guajillo on a crunchy tostada.

A firm favourite.

24/11/2024

A flair for the dramatic, perfected by Liam.

17/11/2024

This month’s quesadilla: potato, chorizo, and crème fraîche. Warm, moreish, and best enjoyed alongside our house mezcals.

12/11/2024

Salt showers, to balance out the sweet and sour.

10/11/2024

Day of the Dead.

A cherished tradition in the Mexican calendar, an evening spent celebrating the lives of those who have passed. We marked the occasion with our favourite mariachi band, Catrina-style face painting, signature cocktails and plenty of antojitos.

Thank you to those who came and celebrated with us.

Until next year.

06/11/2024

Nothing beats a margarita. Ours combines Volcán de Mi Tierra blanco or Lost Explorer espadín with verjus, yuzu sake, and Muyu chinotto.

A timeless classic.

03/11/2024

Our latest taco creation: Cornish sardine, sweetcorn pico de gallo and árbol chilli salsa.

02/09/2024

Last few spots available for this month’s Explorer Series bar takeover with Athens’ Line Bar.

Make a reservation via the link in our bio.

27/08/2024

An homage to the magic of Mexico’s mezcalerias.

Where the energy is infectious, and the mezcal never stops flowing.

Tap the link in bio to book.

21/08/2024

One of our favourite wild ingredients that’s easy on the eyes and the palate: meadowsweet.

The warmer months bring an abundance of meadowsweet, with its pastel yellow flowers lighting up grasslands and filling the air with a strong perfume of vanilla and almonds, whilst the leaves have a cucumber-like aroma.

Historically used to flavour mead, wines, and beers, we spend summers preserving it by way of mezcal liqueurs and cordials for the next seasons.

Past menus have seen a meadowsweet leaf syrup for our Meadowsweet & Grape Spitfire and Watermelon Man cocktails, and a meadowsweet flower foam for the Hot & Cold.

13/08/2024

11/08/2024

At KOL Mezcaleria, we take pride in bridging the diversity of mezcal with wild foraged produce.

From woodruff-scented white chocolate cream for our Hot & Cold, to house rhubarb and green walnut mezcals, infused for the coming seasons, our cocktail menu is driven by seasonal ingredients sourced across the British isles whilst staying rooted in Mexican spirits.

Tap the link in bio to make a reservation for the upcoming week.