With a chic and swanky persona at its core, 100 Wardour Street is able to embrace different personalities to compliment its character in the form of trendy pop-ups throughout the year. This October they have joined forces with Don Julio Tequila just in time to fiesta for Day of the Dead, by embracing all things Mexican. Visiting on a buzzy Thursday evening, the party had already started when I arrived at 7.30pm, the DJ playing favourite funky disco mixes alongside a bar full of the excited chatter of those ready for the weekend. Despite its vibrant bar atmosphere, 100 Wardour also provides guests with a comfortable and intimate space in their bar dining area which is situated at the perfect distance from the bar, so that guests can enjoy its liveliness at the same time as feeling relaxed with cocktails and food. It is this that makes 100 Wardour the perfect date spot and an ideal venue for getting a brilliant evening started with friends.

Combining the master skills of the bartenders and the handcrafted luxury of the Don Julio Tequila, Casa Wardour has crafted a mouth-watering menu of Don Julio based, Mexican style cocktails. Opting for a ‘Don Peach’ made from Don Julio Blanco, lime juice, peach liquor and garnished with a dried peach, along with a ‘Don Dragon’, which consisted of Don Julio Blanco, mango puree, lemon juice, dragon jam and raspberry powder, our first round of cocktails perfectly complimented the slick and stylish identity of 100 Wardour. Not to mention tasting delicious thanks to being a heavenly blend of sweet fruity goodness with a golden ratio of prime quality tequila. To honour the All-Souls Day celebration even further, 100 Wardour have not only decked out the venue with decorated skulls, cacti, poncho blankets and Mexican flag bunting but have also created a scrumptious bar snack menu full of Mexican favourites.

With our tastebuds salivating from the cocktails, we delved into the food menu and sampled the Chicken Taquitos, Tuna Tostada, Sweet Potato and Black Bean Quesadilla and the Tacos al pastor which consisted of pork shoulder, dried chillies, pineapple, tomatillo salsa and pickled red onion. Not only prettily presented and bursting with colour, these delectable dishes were also bursting with flavour, beautifully fresh and not at all heavy or overwhelming. Deciding I was too full finish with the traditional Churros, cinnamon and chocolate dip, I instead decided to round of the meal with a final cocktail in true Mexican style, the ‘Don Chilli’ made from Don Julio Blanco, passionfruit puree, sugar and chilli. Salud!