A rum with a view: Havana Club teams up with Jason Atherton
City Social’s multi-sensory desserts come with an espresso, a tot of rum - and a whiff of Havana in the evening

Where do you go when you’re hungry and tired and in need of a stiff refreshment?
The sophisticated answer is City Social, on the 24th floor of London’s Tower 42, where a new dessert combines the kick of a cocktail with the sweet embrace of afternoon tea.
Cuban Delights, as it’s known, is the result of a partnership between restaurateur Jason Atherton, rum-maker Havana Club 7 and perfumer Cecile Zarokian. The latter’s contribution is a card impregnated with Cuban Nights, a scent intended to evoke the easy glamour of Havana.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
The desserts themselves arrive in a trio, described as bite-sized, but in practice each furnishing more than one forkful. The rum baba (four bites) is an obvious choice, delightfully executed, while the Turkish delight-like ‘pate de fruits’ (one big bite or two dainty ones) and buttery coconut financier (three bites) are more adventurous.
The recommendation is that you drink the rum as an accompaniment to the puddings, sipping espresso after each one to clear the palette. But regardless of the procedure, you’ll descend from City Social on a triple-high of alcohol, sugar and caffeine.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
How to travel in the wake of a natural disaster
The Week Recommends Stay safe while being respectful
By Catherine Garcia, The Week US Published
-
How to figure out when your tax refund will arrive
The explainer How long do you have to wait between submitting your return and receiving the money?
By Becca Stanek, The Week US Published
-
'It also means the start of a virtuous ecological cycle'
Instant Opinion Opinion, comment and editorials of the day
By Justin Klawans, The Week US Published
-
How caviar went mainstream
The Week Recommends From elite delicacy to viral trend, fish eggs are becoming more accessible
By The Week UK Published
-
Hands-on experiences that let travelers connect with the culture
The Week Recommends Sharpen your sense of place through these engaging activities
By Catherine Garcia, The Week US Published
-
Decrepit train stations across the US are being revitalized
Under the Radar These buildings function as hotels, restaurants and even museums
By Justin Klawans, The Week US Published
-
A first-timer's guide to London's go-to neighborhoods
The Week Recommends Roam the museums in Kensington and eat your way through Hackney
By Catherine Garcia, The Week US Published
-
7 restaurants that beat winter at its own chilly game
The Week Recommends Classic, new and certain to feed you well
By Scott Hocker, The Week US Published
-
Raise your glass at these 7 hotel bars where the vibe is as important as the drinking
The Week Recommends Have a pisco sour in Peru and a Bellini in Rome. Or maybe run into Bruno Mars in Vegas.
By Catherine Garcia, The Week US Published
-
Love design? These hotels are ready to startle your eyes and drop your jaw.
The Week Recommends A treasure trove of curios and resplendent decor await
By Catherine Garcia, The Week US Published
-
How London fell back in love with the brasserie
The Blend From Brasserie Zédel to Café François, we sample the best bistros in town
By Charlie Teasdale Published