Back for a second year, venues throughout Brighton will join in the fun with Cocktail Week, your chance to enjoy £5 cocktails with a twist at 40+ bars and restaurants around Brighton & Hove!
Friday 6th and Saturday 7th see the Paganini Ballroom and Regency Room at the Old Ship host a two-day Cocktail Court festival, don’t miss this showcase featuring a mix of local producers and leading international brands. Plus the Brighton Flair World Open 2018 is set to take place at The Haunt on Sunday 15th July, which is sure to make for exciting watching!
There’s also a chance to visit Brighton’s leading restaurants for experimental chef-mixologist collaboration meals and events, including the return of Cocktail Fusion featuring six mixologists and six street food kitchens!
Participating venues range from Merkaba to The Plotting Parlour, The Black Dove, La Choza and more – see the website for all events on offer and venues involved. Whether you love your food & drink and are excited to sample from the best, or you just enjoy brilliant events, this is a must-go event on the Brighton calendar, so check out the site, bag a wristband, and get involved!
Brighton Cocktail Week takes place at various Brighton Venues
Friday July 6th – Sunday July 15th
Adv wristbands online £10, giving access to Brighton Cocktail Week drinks at £5 each at participating venues, full terms at the website.
If you don’t want to risk missing out guarantee your wristband by buying one here online today!
3 x VIP Wristbands Up For Grabs!!
3 lucky winners will bag a pair of wristbands! Simply visit the festival website & email us the name of a participating venue we haven’t listed above! Emails to firstname.lastname@example.org with your full name, address, age and the name of the person you would like to take with you. Closing date for entry Fri June 22nd 5pm.
Please note that all entries will be subject to our privacy terms in line with GDPR.
All comps are entered subject to our competition terms.
All requested details must be included to enter.
Pic above by Julia Claxton