London cocktail bar serving only gourmet H20

Triple-distilled, purified, rarified, fancified and now with its own dedicated bars ... all this 'craft water' has us asking what ever happened to just drinking a glass of water.

water cocktail bars

"I like my mineral water, with volcanic essence, not stirred." Source: Getty Images

Just when you thought health food trends couldn’t get more surprising, like or adding butter to your coffee, designer water is reaching new heights. There are dozens of fancy waters that claim they will improve our well-being, including , Californian cactus waters and water so pure it can only be sourced through

And now the growing market for gourmet water has reached a new level of "Huh?", with London is set to open its first cocktail bar - serving just H20.

With the refreshing elixir of life with hydrating health and beauty properties appearing in designer bottles and on dining room water menus (yes, really) over the past year, it seems that restaurateurs and food bloggers have  forgotten just how basic a glass of water actually is.

The rest of the world however, is still in tune with the reality that overpriced water is hard to swallow.
The unique water cocktail bar is set to serve at the end of this year in Britain’s famous Selfridges department store. The hydration station, selling high-priced H20, will give shoppers a clear, less-flavourful, non-alcoholic option to consume when visiting the retail giant.
Selfridges is set to open a water cocktail bar in 2016
(Image: Getty) Source: Getty Images
The bar's concept is derived from the gourmet water movement taking over the Western world, in which , much like a wine list, in their culinary offerings. The US has pioneered the hospitality flow, with . Patrons are encouraged to develop their palates beyond still and sparkling, and try to detect differences in origin and how different water is treated.
BLK Water Advertisement
(Image: Instagram / @blkwater) Source: Instagram
Commenting on the London's new cocktail bar, former restaurant manager Martin Riese, who is now a self-described ‘water sommelier’ and a specialist in craft water, told the , “Water has a taste. Why not create a water menu? Like wine, one can actually taste the region and depth from which the water comes.”

With everything  to  making a claim for our buying attention (and then there's the eye-brow raising ), it seems we're forgetting that sometimes, a glass of the good stuff out of the tap is good enough - and something to be grateful for. 

 


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3 min read
Published 24 May 2016 12:28pm
Updated 24 May 2016 1:15pm
By Sophie Verass

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