At The Langham in London, the celebrated Artesian bar unveils Ultimo, the final chapter in its Futureproof Trilogy, a three-part menu concept exploring the role of ingredients built to withstand the test of time. With Ultimo, the spotlight shines once again on one of the city’s most acclaimed cocktail bars.
Ultimo Marks the Finale of the Futureproof Trilogy
Conceived as a lens on what lies ahead for the world of mixology, the Futureproof Trilogy began with Volume I: Ingredients of the Future, a study in resilient components and enduring flavour profiles. Volume II: Alter Ego flipped the question on its head—what ingredients will no longer be with us? From that premise came a series of inventive substitutes designed to preserve balance, depth, and character.
Now comes Volume III: Ultimo, asking whether the future might, in fact, be hidden in the past. The focus shifts to ancestral techniques—methods of cooking, fermenting, preserving—that shaped flavour long before the age of refrigeration or refined distillates. And yet, everything is filtered through the lens of modern mixology.
Inside the New Drinks Ultimo
Giulia Cuccurullo, Head Bartender, and Lorenza Pezzetta, Bar Manager, have shared glimpses into the identity of Ultimo. Take Wild Strawberry, a vibrant blend of vodka, sweet vermouth, citrus liqueur, Aperol, wild strawberry chutney, mint, and woodland berries.
Or Cep, a drink that pays homage to the Negroni while taking a bolder route: gin, vermouth, bitters, sherry, porcini mushroom, and a whisper of Stilton cheese. For something bittersweet and bright, there’s Hawthorn Berry—a Garibaldi reimagined with Campari, blanco tequila, orange liqueur, herbal notes, hawthorn berry, beer, and pickled hawthorn.
Then there’s Apple, a sparkling riff on the Champagne Cocktail featuring whisky, cognac, amaretto, apple, and brut champagne. Other standouts include Parsnip (vodka, brandy, amaro, parsnip, coffee, butter) and Kale (vodka, vermouth, sake, kale).
In total, there are sixteen drinks—several of which, including Wild Strawberry, Apple, Parsnip, and Hawthorn Berry, are also offered as alcohol-free options.
The Vision Behind the Menu
Reflecting on the trilogy as a whole, Cuccurullo describes it as “an incredibly exciting and complex journey that was never just about crafting drinks. It was about contributing something meaningful to the wider industry—a project rooted in both bold creative ambition and deep respect for the culinary arts.”
For Pezzetta, Ultimo is “a distilled expression of our philosophy—innovation grounded in tradition, and a constant urge to redefine what a cocktail bar can be. This closing chapter brings everything together: creativity, precision, and reverence for ingredients.”
The Pairing Menu
To complement the cocktail list, nine bespoke bites have been created by chef Chet Sharma, whose restaurant BiBi has redefined the Indian dining scene in London. Exclusively for Artesian, Sharma reinterprets classic Indian flavours with a curious, contemporary lens—designed to mirror the spirit of Ultimo.
Among the offerings: cheddar papad matured in a cave and paired with a fruit-and-spice chutney; avocado tartare with roasted peanuts and mustard; and a deep-fried Gorgonzola croquette served with mango chutney. Every dish reflects a subtle interplay between technique, flavour memory, and imagination.
Sharma adds: “I’ve always had a deep appreciation for the craft behind high-level mixology. In many ways, bartenders and chefs are kindred spirits. We work odd hours, chasing the kind of details that make experiences unforgettable. And we’re both obsessed with sourcing ingredients that surprise and speak to a time, a place, and a palate.”
Images courtesy of Artesian
