Californian-style Mexican restaurant and cocktail bar Luck Lust Liquor and Burn is getting a sweet restyle following a recent road trip down the west coast of the USA by owners Beautiful Drinks.
“We’re always drawing on new experiences and evolving our concepts to keep things fresh and exciting,” says director Beau Myers, whose roots lie in Los Angeles California. “We experienced so many kick ass parties and good-time bars in LA and San Fran that we felt LLLB could be improved and pushed to the forefront of the NQ cocktail and party bar scene.”
“We’ve used a wide palette of materials such as hard wood, copper and ceramic to bring to life the style of this SoCal-inspired hangout,” says designer Ben Grainger. “Artwork on the walls will feature photography from our actual trip, printed direct onto rough ply.”
The food menu will cut off at 5pm downstairs, allowing the pace to shift to that of a lively cocktail party bar with full restaurant service continuing upstairs until late.
The bar will introduce a totally fresh and innovative new cocktail menu that doesn’t pull its punches.
“We want the cocktails here to be fun and exciting, the menu is playful, it’s cheeky and it’s delicious!” says Elliott Berriman, Beautiful Drinks’ cocktail aficionado, who worked with Beau to design the new list. “It’s the sort of menu where you want to try them all. My fave licks are the Raspberry Sherbet & Mango Mojito and the Big Hawaiian Shirt Wearing Bastard.”
The offering at LLLB is premium, but to stay true to its Cali dive bar vision and create that high energy buzz, they’re introducing the awesome new Killer Happy Hour when you can get two cocktails for the price of one, double up on your spirits, get bottles of house wine for a mere tenner, and ALL beers will be just £3 every day between 6pm and 7pm!
Beers are a huge new highlight, too, with seven on draft and way more in bottles and cans.
Complimenting the extensive drinks list is a nacho menu perfect for sharing and soaking up all the booze. Try the Pigslap with slow cooked chipotle pork and baconnaise. It ticks all the boxes.
“We use the best quality meat (Frost’s butchers of Chorlton) and ingredients but it’s the bold saucing and juiciness of everything that makes it pop,” says Beau.
The downstairs bar is just the first stage of a project that will give the whole venue a total “relick.”
100-102 High Street, Manchester, M4 1HP