Juniper House
@juniperhouse · Botanical bar & bottle room
A twelve-seat counter built around one still, one hedgerow and a very short list. We open four evenings a week and pour what the season gives us.
About the house
Juniper House began as a shed still and a drying rack. It is now a small room with a copper pot, a cold larder and a counter that seats twelve at a time.
Everything poured here is made or finished in the room. Nothing is held back for a list — when a batch is gone, the board changes.
Featured
The October board
Four serves currently on the counter, with what went into each.
Visit
4 linksCounter seats & walk-insTwelve stools, half of them held back each evening
Six seats are kept for walk-ins every open evening and released from the moment we unlock. The snug fills first; the counter stays open latest.
If the room is full, the hallway bench is fair game — we pour there too.
Tasting flightsThree pours built around a single botanical
A flight moves from the raw spirit to the finished serve so you can taste what dilution and temperature actually do. It takes about forty minutes and is poured at the counter only.
Opening eveningsThursday through Sunday, autumn hours
- Thu
- 5pm — late
- Fri
- 4pm — late
- Sat
- 2pm — late
- Sun
- 2pm — 9pm, quiet service
- Mon–Wed
- Closed; the still is running
The back roomSix to ten guests, by arrangement at the counter
One long table behind the shelf, used for standing flights and quiet dinners. We arrange it in person on any open evening — the ledger lives beside the till and we write the date in with you.
Taste
3 linksThe bottle room shelfWhat is bottled, and how much of it is left
- Hedgerow
- Our standing gin — juniper, bay, green coriander
- Cellar No.4
- Barrel-rested, rounder, poured neat
- Verjus
- Pressed in September, sharp and short-lived
Low proof & no proofHalf the board is poured without spirit
House tonic, a long shrub over block ice and a hot infusion that changes weekly. These are built with the same care and the same glassware — ask for them by name, not as a substitute.
Plates from the larderSix small things, written up each afternoon
Cured fish, pickles from the autumn jars, warm bread with cultured butter and whatever the larder is working through. The board is chalked before service and does not travel beyond the counter.
Notes from the still
3 linksWhat is distilling nowOctober: rosehip, late juniper, a little quince
Three runs a week while the room is closed. Rosehip goes in whole and comes out soft; the quince is macerated first because it gives almost nothing to a straight vapour run.
Foraging calendarWhat we pick, and the window it lasts
- Sep
- Elderberry, blackberry, early rosehip
- Oct
- Sloe, quince, juniper berry
- Nov
- Bay, pine tip, last of the hip
Ice, glass and dilutionWhy the same pour tastes different at home
We cut every serve to roughly a fifth water before it reaches you, then hold it there with one dense block rather than small cubes. Chilled glassware does the rest. Warm glass and fast ice are what flatten a botanical pour at home.
Now pouring · October
The October board
Four serves on the counter this month. When a batch runs out the board is rewritten, so this is a snapshot rather than a menu.
-
Hedgerow & Tonic
House gin over one block, our own tonic, a strip of bay rubbed at the rim.
Long · stirred -
Sloe Negroni
October sloe steeped three weeks, bitter red, a short measure of the barrel-rested spirit.
Short · stirred -
Rosehip Shrub
No spirit. Rosehip and verjus, soda, salt — sharp enough to drink before food.
Long · built -
Cellar No.4, Neat
Poured at room temperature in a small tulip, with a jug of cold water beside it.
Neat · 40ml