Diwali Cocktails at Trèsind and Oudh 1722 with Johnnie Walker
Two Central London Kitchens Raise a Glass to Diwali
Diwali is always a big moment for those of us living across west London, and this year there is a fresh reason to head into town. Johnnie Walker has launched Blue Label Indian Festive Blend, a whisky created by master blender Dr Emma Walker with Indian cuisine in mind. Its character is built on cardamom, saffron and rosewater, which give way to honeyed sweetness, chocolate-dipped fruit and a faint wisp of smoke. To showcase it, the brand has teamed up with two of the capital’s most talked-about Indian restaurants. Trèsind, the Michelin-starred restaurant at 13-14 Hanover Street in Mayfair, is serving a Banana Highball made with banana, green cardamom and saffron. A Johnnie Walker digestif trolley follows the meal, giving diners a slower, more considered tasting. Oudh 1722, at 66 Union Street in Southwark, is the Lucknow-rooted Awadhi specialist. It offers a Zafran Boulevardier with Campari, saffron vermouth and orange, and a lighter Imperial Highball with Himalayan black tea, tonka and fig leaf soda. Both venues are easy to reach by Tube, and for those of us commuting in from Richmond or Whitton, the District line makes a Diwali evening out far simpler than it might sound.
Who Is Behind the Blend and What It Means for Local Venues
The collaboration brings together a global drinks brand, two independent-minded restaurant teams and a wider community of South Asian creatives. Dr Emma Walker’s blend is designed to sit alongside food rather than compete with it, which is why each restaurant has built its cocktails around a different ingredient. For Trèsind, the emphasis is on fruit and spice. For Oudh 1722, the focus is on tea, aromatic botanicals and the restrained, layered flavours associated with Awadhi cooking. Johnnie Walker is also running a series of intimate supper clubs across its restaurant partners over the festive period. These events are designed to bring together voices from contemporary South Asian culture, offering guests conversation and a chance to meet people working across food, music and the arts. For the restaurants, a partnership like this means extra visibility during one of the busiest weeks of the year. For drinkers, it is an opportunity to try premium serves they might otherwise only read about. Front-of-house teams will be busy, so booking ahead is sensible. Local residents who have followed these kitchens since they opened will recognise the care that goes into each menu, and the cocktail list is a natural extension of that approach.
Practical Tips for Readers and What to Watch Next
If you are planning a Diwali night out, a few simple steps will help. Book a table at least a week ahead, especially for weekend evenings, and check whether the cocktails are available across the full service rather than only at certain times. Ask staff about the digestif trolley if you want a more relaxed finish to your meal. For those of us in Hounslow, Whitton and Richmond, budgeting matters too. Cocktails at premium restaurants can add up quickly, so decide on a spend limit before you arrive and keep your receipts. This is also useful advice for anyone who runs a small business and treats client entertainment as a work expense. A local Hounslow bookkeeping practice can confirm how such costs should be recorded, and it is worth speaking to your accountant before claiming anything. Over the coming weeks, keep an eye on announcements for the supper clubs, as dates and guest lists may be released at short notice. Johnnie Walker has also directed interested readers to its website for more information on the Blue Label Indian Festive Blend. Whether you are celebrating with family or simply treating yourself, this festival season offers a good excuse to explore a few of the capital’s most exciting kitchens.
Source: Celebrate Indian Festive Season with Bespoke Cocktails at Two of London’s Best Indian Restaurants
