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Bar Lotus: Dusk in a glass

23.05.25

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3 min read

Bar Lotus: Dusk in a glass

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Inspired by twilight, Bar Lotus redefines minimalism through colour, craft, and cocktails

In the heart of Dalston, sits the newest outpost of Bar Lotus – a thoughtful, design-led addition to London’s cocktail scene. This marks the sixth location for the bar group, whose Shanghai flagship has earned recognition from Dezeen and Architzier for its distinctive design approach. Behind the bar, you'll find Noa "Aka" Wang, formerly of Swift (consistently ranked among the world's 50 best cocktail bars) and now counted among the UK's top 100 bartenders.

What strikes you first is the light. While London's cocktail scene has long favoured shadows and intimate corners, Bar Lotus opens itself to brightness. The design, developed in collaboration with Shanghai-based firm OHA, leans into the natural gradient of a setting sun and the colours of lotus blossoms with the use of blue and violet tones, with red accents providing contrast, balancing the warm and cool tones – much like that of the light during sunset.

“We want guests to feel at ease, to connect and enjoy drinks in a spacious setting – like being under the open sky at twilight,” the team shares. The environment changes from day to night, offering distinct experiences within the same clean-lined space.

This philosophy extends into every glass. “Visually, we keep things clean—both in the space and in the glass,” they note. Each cocktail arrives dressed in a single, bold colour—no unnecessary garnish, no theatrical smoke. The result is striking in its simplicity. “We’d love for people to notice the harmony in each drink—how the flavours are layered and balanced, and ultimately, how they feel.”

The details reveal themselves slowly. That striking blue dominating the space? It's inspired by Qing Lian, a bluish-purple tone that captures twilight's essence. They originally wanted pure purple but found the practicalities led them to this indigo-like blue—sometimes the best solutions come from gentle compromises.

The bar counter is an island, open and accessible, breaking down the traditional barriers between bartender and guest. Every piece of furniture was custom-made for the space. The bar itself features burled wood veneer that adds texture without ostentation. Even the glassware—slender pieces from NUDE—was chosen for its clean silhouette rather than flashy appeal.

Look closely and you'll spot the custom lighting system running discreetly beneath tables, preserving clean lines while illuminating the space. The door handles tell their own story, made from recycled plastic waste in the most tactile of details.

One of the bar’s most personal touches comes via its coasters, designed by Derek, a Shanghai-based partner. They bear the Catalan phrase Més que un bar—"More than a bar"—a quiet homage to FC Barcelona

When asked what they hope people remember, they focus on function over form: “We’d love for our guests to notice the harmony in each drink – how flavours are layered, balanced and ultimately, how they feel.” 

For those interested in bringing the concept home, Bar Lotus has created a cocktail for ETO: the Strawberry Blush. This simple summer elixir—white wine, strawberry puree, and light tonic water. Simple on paper, striking in the glass.

ETO x Bar Lotus exclusive cocktail

Ingredients (serves 1):

100ml dry white wine (Sauvignon Blanc or Pinot Grigio work beautifully)
50ml fresh strawberry purée
15ml simple syrup (optional, depending on sweetness of strawberries)
Light tonic water, to top up
Ice

To Garnish:

A fresh strawberry or a sprig of mint

Method:

Make the strawberry purée: Blend fresh strawberries until smooth. For a silkier texture, strain through a fine mesh sieve to remove seeds.

Combine: In a shaker filled with ice, pour in the white wine, strawberry purée, and simple syrup (if using).

Shake: Shake gently—not too vigorously—to chill and mix without over-diluting the wine.

Serve: Strain into a wine glass filled with fresh ice.

Top Up: Add a splash (around 50–75ml) of chilled light tonic water to taste.

Garnish: Add a halved strawberry on the rim or a sprig of mint for colour and aroma.

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