Stories from the Bay and beyond

The Beach Hut’s hot chocolate menu has evolved around the idea of making hot chocolate a dessert, from the original Extreme Hot Chocolate to new decadent recipes, here's how to make our Black Forest Gateau Hot Chocolate from home.

Our resident mixologist, martini aficionado and operations manager tells us about tasting with the nose and what she’ll be having when it’s our round…

When it comes to flavouring our favourite tipples, juniper berries or wormwood are just the tip of the iceberg. Drinks writer Alice Lascelles dives into the delicious world of botanical experimentation.

White Russians are traditionally made with vodka and coffee-flavoured liqueur, mixed with heavy cream.  Our twist includes a warming mix of winter spices for the colder months ahead, all thanks to the Chai syrup, hints of coconut and a genuine fully Cornish coffee liqueur. 

Winter white with flakes of coconut, a thick and creamy cocktail with spiced Golden Barrel Aged Rum. We use coconut puree and coconut milk which give a wintery look, topped with chocolate to serve.

A firm staple of Britain, sloe gin and the sloe gin spritz has featured in cocktail bars for centuries. Now with a Cornish twist with honey sloe gin from The Wrecking Coast Distillery.

Atlantic Christmas pudding gin is paired with delicate ginger ale, for a warming festive infusion.

Try our Cornish Kir Royale at home, we use Cornish wine and Cornish Cassis for a twist on the French classic. 

Our festive hot chocolate with salted caramel and a hint of rum will warm you up on colder winter nights. An indulgent creamy drink with a kick.

Tonic syrup and Trevethan Honey Oak gin make the base of our hot gin and tonic. A winter warmer, it'll be served up in the Living Space to see us through the shorter days and longer nights.