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Pumpkin Reviver

This is an autumnal spiced riff on the classic corpse reviver. It’s just the thing for reanimating lifeless bodies on All Hallow’s Eve!

Ingredients:

50ml Pumpkin Bourbon

15ml Maple Syrup

1 Clove

1 teaspoon Cinnamon Sugar

30ml Half and half (half milk, half double cream)

1 small pinch of 5 spice powder

Home Made Ingredients

To make your pumpkin bourbon, find a Tupperware, or other vessel. Take a packet of pumpkin seeds and some bourbon (although any dark spirit will do i.e. Scotch, Dark Rum, Brandy) place both in to your vessel and leave for 2 or 3 days. For added flavour, grind up the seeds.

To make cinnamon Sugar – get 3 parts sugar and mix with 1 part ground cinnamon (if you prefer to use sugar syrup, add 2 parts of the cinnamon sugar you have just made to 1 part of hot water and stir until sugar has dissolved).

Method

Add all ingredients in to a Boston shaker, or coffee flask if you don’t possess bar kit

Stir for about 30 seconds without ice in order to help the sugar dissolve

Add as much ice as possible to your tin and give a good hard shake for about 10 seconds

Strain the drink in to a stemmed glass, with a coupe being the best option (wine glass will do!)

Finish off by serving it on a crisp, clean autumnal leaf that’s fallen straight off a tree, adding a minuscule pinch of cinnamon on top, accompanied by a fresh pear.

This drink can also be served warm, just add all the ingredients to a pan, keep on low heat and stir until the drink is warm. Serve in a teacup with the same garnishes.

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The Black Cat’s Eye

A distinctly dark and otherworldly-looking cocktail, this imagines our mascot as a witch’s familiar, and provides a very different take on some classic elements for Halloween!

Ingredients

40ml Bushmill’s Black Bush Irish Whiskey

20ml Lustau Sweet Vermouth

25ml Pineapple and Fennel Shrub

10ml Egg White

2sp Squid Ink

Method

Dry & wet shake before fine straining into a chilled cocktail coupe.

Garnish

Garnish with blueberry powder.

New expanded upstairs dining at El Gato Negro We’re pleased to announce that, in order to meet incredible customer demand, we’ve now extended restaurant seating onto the top floor of our historic building, creating an additional forty covers. This expansion, coupled with an updated booking process and a refreshed autumn menu, means El Gato Negro will be enjoyed by more diners than ever before in the months ahead.

Chef patron Simon Shaw says

“Since opening we have been blown away by the response. Such has been the demand that we’ve made the decision to extend our food offer into The Black Cat, so our guests can enjoy the dining experience across all floors.”

The increased number of tables now provides the ability to accommodate parties of up to sixteen, in time for the Christmas season. The venue is also now available for private booking. Interested parties can book by calling our expanded host team on 0161 694 8585 or make a reservation online.

We’ve taken the opportunity to update the food offering on all three floors. The ground floor bar sees a newly expanded menu, ranging from ‘para picar’ bar snacks and charcuterie through to some of our classic dishes, as well as daily soups and sandwiches. No reservations are required for the bar.

Grilled mackerel fillet with beetroot salad, horseradish dressing Our restaurant on the middle floor has introduced an autumnal menu refresh, with a range of appealing new dishes already proving a hit with diners.

“Autumn nights are drawing in and we’re looking forward to sharing the seasonal additions to our menu. As time has gone on I’ve wanted to experiment and to introduce new and exciting dishes. I’m really pleased with the additions we have on offer and look forward to hearing people’s reactions to them.”

We also now offer an express lunch option in the restaurant, based around six of our signature dishes. Whether you’re looking for a quick working lunch, or you’d like an introduction to some of our classics, the set lunch is perfect. Choose three dishes from the selection of favourites for just £15.

The top floor, with its signature retractable roof which is unique to Manchester, has been been a talking point since we opened in February. Our iconic bar, The Black Cat, will continue to create a cornucopia of incredible cocktails, and diners on this floor will be able to enjoy the incredible aspect and al fresco experience when weather permits.

With these developments coming in the same month as El Gato Negro picking up three notable industry awards, November’s proving to an incredibly exciting time. We hope you can join us to experience the expanded range of dining options and menus soon.

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Wickedly good Halloween cocktails

blog, cocktail, recipe

Here’s a guest blog from Garry and Adam, highlighting the two bespoke cocktails we’re serving up for Halloween this year in our top floor bar, The Black Cat.

Ingredients:
50ml Pumpkin Bourbon
15ml Maple Syrup
1 Clove
1 teaspoon Cinnamon Sugar
30ml Half and half (half milk, half double cream)
1 small pinch of 5 spice powder

Add all ingredients in to a Boston shaker, or coffee flask if you don’t possess bar kit
Stir for about 30 seconds without ice in order to help the sugar dissolve
Add as much ice as possible to your tin and give a good hard shake for about 10 seconds
Strain the drink in to a stemmed glass, with a coupe being the best option (wine glass will do!)
Finish off by serving it on a crisp, clean autumnal leaf that’s fallen straight off a tree, adding a minuscule pinch of cinnamon on top, accompanied by a fresh pear.
This drink can also be served warm, just add all the ingredients to a pan, keep on low heat and stir until the drink is warm. Serve in a teacup with the same garnishes.