Bermondsey Biscuit: Tell us the story of Strongman’s Tipple…
Tomas Lenko: Lukas Etus and I set up Strongman’s Tipple in 2017 to serve the events industry across the capital, offering consultancy, cocktail events, and bespoke cocktail design for some of the most exciting happenings across the city. Fast forward to 2020, the pandemic hit, lockdown ensued, and we faced either shutting down the business, or coming up with a new idea: bottled cocktails.
With a shared mission to create the most flavoursome tipples, using the very best quality ingredients, in the most sustainable ways; we spent five months locked away, creating our first range of tantalising bottled cocktails. Our Bermondsey cocktail lab is fully equipped with a centrifuge machine to separate parts of a liquid, rotovap to capture and concentrate flavours, sous vide to create intense flavours and the Cornelius carbonation chamber, which offers customers the chance to experience pure cocktail alchemy delivered to their door.
BB: Do you have a bestseller?
TL: It depends on the season but, this year, the margaritas are in high demand. We have two margaritas: Diamond Margarita, which is our take on the Tommy’s classic, and Mango Honey Margarita, which tastes as refreshing as it sounds. While we push the boundaries with flavours, the final result remains familiar, and a name people will understand. People know what they like when it comes to spirits.
BB: Why do you enjoy experimenting with flavours?
TL: Creativity! With a bit of science thrown in. Our cocktail laboratory in Bermondsey is such a fun space where we get to play with tastes and textures all day. We have real lab science equipment in there and it’s like being a big kid all over again. There’s nothing more fulfilling than creating something that makes everyone happy.
BB: How do you elevate a classic cocktail?
TL: With a lot of research and failure to get to a product that is, in the end, better than when it started. For example, one of our bestselling cocktails is the Foraged Negroni. When you break down a classic negroni, it consists of three ingredients: gin, vermouth, Campari. If we want to elevate it, we look at what would complement these ingredients. Through a lot of trial and error, and understanding flavours that match well with each other, the Foraged Negroni has banana and fig leaf – though you can’t taste the banana, it’s there to elevate the fig and balance out the bitter aperitif – and we just love it.
We’re also very passionate about sustainability and, at every step of the creative process, challenge ourselves to produce less waste. It’s amazing what flavours can be extracted from strawberry leaves, or coffee grounds that are just thrown away as waste. Because of our cocktail wizardry (aka the fancy lab equipment), we pride ourselves in producing bottled cocktails with a long shelf life, without the need for chemical stabilisers.
BB: Why did you choose Bermondsey as your base?
TL: Even when I didn’t live in Bermondsey, I visited the area often. It’s such a great community; it’s very much a reflection of the small and humble beginnings that I was about to take with Strongman’s Tipple. Then we had an opportunity to move here, and I’ve not regretted it for a second. I get to bike across Southwark Park every morning to work, which is, in my opinion, one of the best and most unknown parks in London.
It’s not often that people get the option to live by their work in London and I’m very grateful for it, because every precious minute is spent either at work or at home with my family. Even within the five years of living here, Bermondsey is constantly changing – more coffee shops popping up, more abandoned buildings being transformed into living space, and, most importantly, lots of great breweries!
BB: What is your favourite thing about your business?
TL: My favourite thing about running Strongman’s Tipple is that no two days are ever the same. No matter how tired you are when you wake up, once you’re in the lab, it’s super exciting because you’ll be developing a new recipe, or working with a new client who has very specific needs. It’s like problem solving but with no straight answer, and the creativity means that Lukas and I get to play around for the most part. When you finally create something that tastes banging and the client loves it – that is the best reward!
BB: What’s next for Strongman’s Tipple?
TL: Lots! The remainder of this year will mainly be consulting with our many clients. We’re excited to get our hands on an automated production line, which means we’ll be able to produce faster, more, with more consistency.
We’re also looking to move premises! Over the years, we had lots of requests to open a bar with our next space. All I can say is, it’s in the works – and it won’t be any average bar – so stay tuned!
Cocktails are available to buy online: www.strongmanstipple.com
Follow @StrongmansTipple on Instagram for news of pop-up events
The story behind a Strongman’s Tipple
