The Edgbaston Facts
All our fresh produce is hand selected by the guys making the drinks. There is simply no better alternative to get the best into our cocktails.
Ice, Ice Baby
When it comes to cocktails; ice is as an important ingredient as the liquor. We proudly hand cut ice cubes from huge 60 litre blocks we freeze in house to sit alongside our specially imported Japanese ice machine.
We are the only bar in Birmingham to use freshly squeezed juice, pressing fresh citrus and fruit juices every day. We do not use any bottled/packaged citrus juices whatsoever. We are driven to create the best possible drinks.
We spend most of our time scouring the globe in search of long lost cocktail recipes. Once a drink is decided upon, it then undergoes months of trialing and testing to acheive the perfect balance and the best possible spirit.
The post mix gun may be the weapon of choice at other bars, but not here! Quality is our guiding light. We use only glass bottled mixers in all of our highballs. Please enquire about our range.
We have chosen a selection of over 500 spirits for you to decide between. Selected for individual merit and absolute excellence. Please ask your server if you have any questions. Our bartenders go through weekly training to make sure they are the best.
Our Speciality cocktails menu changes every month and has a selection of truly seasonal cocktails using only the very best ingredients that are ready at that time of year.
Tools of the Trade
We source equipment from across the world from Tokyo to New York to make sure our bartenders have the very best tools to make the very best cocktails. We source ingredients from around the world; Cherry Blossoms from Kyoto, Japan, Kirsch from Baden Baden, Germany as well as sourcing crystal glassware specially selected by our team. We also use equipment in our Kitchen Lab usually found in Michelin Star kitchens.
Cocktails from The Edgbaston are featured on menus all around the world, from London to Vancouver, from Munich and Barbados, from New York to Hong Kong.