Have you heard of the latest cocktails that WON’T pile on the calories?

cocktails

The latest way to take the edge off.. Imagine a bar in which you could simply inhale your cocktails rather than go through the tedious rituals of actually holding a glass or worse, swallowing! Believe it or not you need no longer imagine – it’s opened this week in¬†Borough Market, London!

Bompas & Parr specialise in flavour-based experience design and “Alcoholic Architecture” is their latest project; a walk-in alcohol-immersed cloud of inhalable cocktails! Really!! The environment is a humid melee of fine spirits and mixers at a delicately balanced 1:3 ratio and allows the alcohol to seep into the bloodstream through the lungs and even the eyeballs! With no added calories! Cheers to that!

The installation aims to expose drinks to the scale of architecture and setting up on the site of an ancient monastery has shaped the theme in the drinks mixed at the bar from spirits made by monks to Trappist beer and medieval concoctions. That’s if you’d rather be old-school and simply order a drink from the bar outside the cloud!

So let’s all raise our lungs in a toast to an always-cutting-edge London and Alcoholic Architecture!

 Tickets are available from Bompas & Parr

·       Hour time slots are priced at £10.00 off peak (All Mon, all Tues and Wed Thur, Fri before 5pm) and £12.50 peak (Thursday post 5pm, Friday post 4pm and Saturday ending at 10pm) 

·       Each visitor is limited to one hour of entry per day to ensure alcohol is enjoyed responsibly. This equates to breathing a regular spirit and mixer drink

·       The venue is One Cathedral Street, Borough Market, SE1 9DE. Borough Market is London’s most renowned food market; a source of exceptional British and international produce. 

 All about Bompas and Parr

Bompas & Parr leads in flavour-based experience design, culinary research, architectural installations and contemporary food design. 

From 2007, when Bompas & Parr was founded as a craft jellymonger, the studio has rapidly grown from just Sam Bompas and Harry Parr to its current complement of sixteen Рa team of creative specialists, designers, architects, cooks, technicians and administrators who work across a wide range of projects. 

The team works to experiment, develop, produce and install projects, artworks, jellies and exhibitions, as well as archiving, communicating and contextualising the work.

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