More recently, Bailiff Bar have made use of other fruits to produce long-lasting powders that come in the flavours, strawberry, grapefruit, orange and even mint. Their orange fruit powder is mixed with arrowroot and demerara sugar. This particular powder is added to many of Bailiff Bar’s tasty cocktails including the Chocolate Orange Espresso Martini for a richer flavour. It doesn’t stop there; Bailiff Bar also preserves grapes to make its own raisins!

Bar Manager, Phil Melling is constantly seeking out new and innovative ways that the Bailiff can source more local ingredients which would reduce emissions from products being imported from farther areas. Phil is currently curating in house bitters and is passionate about, one day, creating Bailiff’s own syrups, which can also be used in coffees. Inevitably, these measures would mean less goods in transit, not only that, but bitters and syrups are able to be made from the produce the bar is already using and saving.

We’ve got a fantastic line-up of live music and performances in the upcoming months. There’s something for everyone, from ‘Vinyl Vibes’ to Open Mic Poetry Nights! Visit our Facebook page to find out more!

Written by Hayley Hoban