A contemporary, spice-forward cocktail lounge tucked into the historic surrounds of Devonshire Square, sitting stylishly alongside sister restaurant Cinnamon Kitchen City. Overseen by celebrated Indian chef Vivek Singh – also the force behind The Cinnamon Club and Cinnamon Bazaar – Anise is where India’s spice routes meet London’s after-dark energy.
The space itself is a feast for the senses. A striking new interior by Alessio Nardi of A-nrd Design Studio pays homage to the building’s former life as a spice warehouse, layering rich, spice-inspired hues with raw terracotta textures and intricate Indian craft details. Elegant green drapes frame a dramatic central bar, while plush booths invite guests to linger—whether for post-work drinks, intimate late-night dates or weekend catch-ups.
Behind the bar, talent meets pedigree. Bar manager Piyush Gouchwal has collaborated closely with mixology legend Ryan Chetiyawardana (aka Mr Lyan) to create an Indian-inspired cocktail menu designed to shine alongside Vivek Singh’s playful and flavour-packed Indian bar bites.
The pioneering drinks list gives equal billing to alcoholic and non-alcoholic cocktails, making it as exciting for mindful drinkers as it is for cocktail purists. Drawing on Vivek’s direct spice sourcing from India and weaving in locally foraged botanicals, the menu is inventive, thoughtful and unapologetically flavour-led.
Signature serves include the jewel-toned City of Colour – a vibrant blend of Tanqueray Rangpur Gin, pomegranate liqueur, Anardana-infused vermouth and Aperol – and the fragrant Anise Sour, combining coriander-infused Ketel One Vodka with berries, lime leaf and star anise. For those seeking something bolder, the Bankura Punch layers Mount Gay Rum with Old Monk and overproof rum, oolong tea cordial, jaggery and warming spices. These are familiar cocktail styles, reimagined through an Indian lens – and they absolutely deliver.
Beyond cocktails, expect a well-curated selection of wines, spirits, beers and soft drinks, alongside a standout range of no- and low-ABV creations packed with depth and complexity. Highlights include the herbaceous Saqi Sour (Everleaf Forest and Marine aperitifs with fenugreek, coriander and elderflower) and the vibrant Keralan Sunset, blending Lyre’s Italian Orange with watermelon, curry leaf and guava.
The food offering is just as considered. Classic bar snacks are given bold Indian twists: the Mumbai chilli cheese toastie elevates a comfort-food staple with heat and attitude, while small plates such as tuna bhel tostadas, Kurkure chicken winglets and a lamb seekh kebab roll are made for sharing – or not. And if the evening calls for something more substantial, Cinnamon Kitchen next door serves approachable, well-priced regional Indian dishes to round off the night perfectly.