We ran a series of cruises in the past and while we are not currently planning any more public dates for the Cake and Cocktail Cruise right now we do take private bookings for groups of 6-11 so why not get some friends together?
Cake and cocktail pairing… On a boat!
Food and wine pairing is all very sophisticated.
But wouldn’t you rather skip straight to dessert?
An intimate cruise of indulgence. Five cocktails with five perfectly complimentary cakes served in the intimate surroundings of a narrow boat cruising along the regent’s canal.
Your boat for the evening is the charming Lady A. You’ll all sit together at a long table on the candle lit open foredeck, becoming fast friends with your fellow cruisers. Starting out by Paddington we will cruise gently through Little Venice, past the sleeping animals of London Zoo, down peaceful wooded waterways which feel miles from the frantic pace of London life. When we reach the bustle of Camden lock we’ll turn around and travel back again. Blankets and heat lamps are provided should the evening turn chilly and the whole foredeck can be enclosed in a clear canopy if the weather is really against us.
The cakes are by Drop Dead Bread, another talented lady going it alone. Accomplished amateur everything turned professional, Charlotte Earl-Sayers has made variety her speciality. She can bake you a cake, knit you a tea cosy, write you a story and still have time to tailor a jacket. She’s whipped up five culinary creations to perfectly compliment The Alchemist’s drinks from the innocent to the indulgent. Prepare your taste buds for an evening you won’t forget.
Teatime at Wimbledon
An oolong, bergamot and strawberry liqueur served hot to warm you as you come in from the cold night air. Accompanied by a warm scone with homemade strawberry conserve and clotted cream infused with mint and lemon balm.
A raspberry, chocolate and sarsaparilla liqueur served with a splash of tonic, a classic Victorian temperance drink improved by using alcohol. Accompanied by a bitesize lemon and sweet toasted almond cheesecake. As light and innocent tasting as cake can be.
A blackberry, ginger and Szechuan pepper liqueur served with sparkling wine as an improved Kir Royal. Accompanied by a tangy mixed berry tart with a crunchy hazelnut crust.
An orange, coffee, chocolate and cinnamon liqueur served as a frapé over crushed ice. Accompanied by a rich, indulgent chocolate cake with just a sprinkling of glazed apricots to marry it with the tang of the orange.
A lime, ginger and elderflower liqueur served long with soda to enjoy slowly as we complete our return to port. Accompanied by fresh, palette cleansing gooseberry fool and spicy cumin shortbread.