The Sun Tavern in Bethnal Green

This post isn’t about martinis but I wanted to tell you about a cool bar I visited in East London, as well as the wonder that is Irish Poitín.


I nipped into an Irish bar in Bethnal Green for a quick drink with some friends from Latvia and Lithuania. (Take that Brexit, we’ve got no place for your xenophobia on this blog).

Apart from a drunk, ignorant stag party from Liverpool chanting OutOutOut (a braying but ominously tinged with racism call of the Brexiteers), and a response chant of InInIn by the assembled London drinkers (our own Les Marseillaise scene from Casablanca) it was a thoroughly enjoyable experience.

The bar caught my eye from the outside. I hadn’t pre-planned the trip or scouted it out on Foursquare or anything. It just looked visually appealing, with lots of nice, rough-hewn wooden and metal furnishings.

The staff were very knowledgeable and attentive; hipsterish/trendy but not twatty. We sat at the bar so we could chat, interact and admire their extremely wide drink selection.

It was then that we stumbled upon their Poitín menu.


Poitín is an Irish spirit that I have heard a lot about, but had never tried. So we jumped right in.

Typically ranging in strength from 40-90% (yes you read that right – God bless you Ireland) it was illegal for centuries, not because of its strength, but because it couldn’t be regulated – and taxed. When farmers harvested crops such as cereals or beets the produce would be checked or removed so those pesky peasants couldn’t brew up their own illicit booze. Damn you big government! Apparently it was therefore often made from milk, because despite the confiscation of harvested vegetables, even the poorest families had cows to milk on a regular basis. So they would ferment and distill the milk to create this clear and absolutely intoxicating liquid wonderment and get absolutely shit-faced in defiance of the authorities, for hundreds of years.


Served as a chaser with some light lager or a pale ale (I preferred the lager) I was amazed at the smooth, fruity and refined text and texture of the drink. It was like a super-charged sake, or shochu in its purity but with a more complex interplay of taste and texture sensations that moved through the whole mouth. I didn’t mix it with water or ice. It was quite fiery but the follow-up sensation was one of extreme warmth moving down my tongue the way phosphorescence glides down the body of a squid in tropical water at night. It was quite the experience. My friends and I tried several different varieties. Even the 90% version, while having the potential to blow our heads off, was quite smooth and gently warming. It was a lovely treat.


Although I didn’t try anything else, the bar also does a range of cocktails, including bloody Mary’s and even one of my favourite drinks: The Michelada.

I was also a fan of the overall vibe and decor. So if you’re in Bethnal Green, give it a go. And if you’re not, get yourself over there for a good night! Just don’t plan too many activities for the next morning…

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Drink for Victory! Canapés made from leftover food

Yes, I hate waste, and so should you.


Winston Churchill would hopefully approve of these snacks to accompany a martini, and so would the war office.


It’s basically a dead easy way to turn leftovers into a tasty snack.


You will need some Bamboo skewers


And some cold leftovers, maybe from a roast dinner you made the day before. Essentially you can use pretty much anything that can be safely reheated. Potatoes are ideal. I’ve also used some mushrooms in this instance.

Slice up the goods into bite-sized pieces.

Remember that in many East Asian cuisines, particularly Japanese, a lot of attention goes into preparing food that is already bite-sized, so that the diner can eat one-handed and/or using chopsticks without having to cut things up on their own plate.

This is particularly useful for martini drinking because you will need your other hand free to hold on to your glass.

When you’re ready, thread the pieces onto the skewers.


Add some sort of glaze or flavouring.


Here I used an ancient soy glaze, also referred to in culinary circles as marmite. You can purchase it in specialist food shops such as Asda, Lidl. Vegemite or Bovril can also be used.

In fact, you could pretty much use anything here. Plum sauce, barbecue sauce, honey with salt and pepper, Umami Paste etc etc

Put the skewers in a pan and roast them on a high heat for about 20 minutes, or until fully heated and hopefully crunchy.


Serve with a martini and make Churchill proud! You’ve also done that little bit extra for sustainability.

In addition, I even tried making a tapas-inspired equivalent. The above consists of some of the skewers plus some other bits and pieces I found in the fridge, re-hashed into something new.

I took cold leftover chicken, mixed it with yogurt, mustard, lemon zest, a splash of vinegar, salt and pepper and spread it over bread. I even… oh my god this sounds horrendous… spread leftover cold vegetarian lasagne over bread. I then toasted both of these things and Lo! they were not terrible. I served it with a potato and lettuce salad and the whole thing actually fed three people as a full dinner and nobody died or complained. One doesn’t like to blow one’s own trumpet but Mum said they were nice.

So there you go. Enjoy Winston!