The Rebel Dining Society joined up once again this year with Pernod Absinthe to create another Green Hour season. The concept of each evening's entertainment was simple: six courses of gourmet grub were served alongside six very different cocktails.
The really fun part was that the attendees make their own absinthe-based cocktails (under supervision, obviously) and with a wide array of ingredients, equipment and techniques including rum, chocolate bitters, lit sugar cubes, pressurised cannisters and fountains.
As you can see from the pictures, there was plenty of alcohol, food and smiley faces which sounds to us like a recipe for a good night out.
The Green Hour season is over for this year but keep an eye on Londonist for news of more funky food happenings.
We interviewed Green Hour mixologist Theo Von Ungern-Sternberg last month.
All photos (c) Tania Dolver
