We're dead simple. While we've put a lot into this awesome new menu, we still love making classics. So they're all the same price - £9.50, whether they're on the menu, from the books or dreamt up just now. Simples.
3 parts | Monkey Shoulder Scotch Whisky
1 part | Jalapeno & fennel syrup
4 parts | Clarified pineapple-cilantro soda
Assemble ingredients over a lovingly-carved ice spear, stir precisely once, anti-clockwise.
Issue the warning that if the guest should be a ‘hater’ of coriander leaf, then they shall be a ‘hater’ of this beverage, the poor soul.
River Cottage Cosmo
3 parts | Vestal Vodka
2 parts | Melonaaaaade
1 part | Raspberry mead
1 part | Cranberry sherbert
Shake and strain into a chilled glass and garnish with a mini dessert of some description.
3 parts | Fords Gin
2 parts | Pink peppercorn wine
1 part | Apricot-hibiscus sherbert
Assemble all ingredients in a mini punch
bowl, allow to rest and marry. Garnish with a cracker.
Five Grape Long Island
1 part | Hennessy Cognac
1 part | Armagnac
1 part | Pisco el Gobernador
1 part | Grappa
Mix and carbonate all the
ingredients and serve over ice.
2 parts | Pineapple Bacardi Cuatro
1 part | Toasted watermelon juice
1 part | Banana & coconut cordial
Shake all ingredients and strain into a chilled cocktail glass. Garnish with a watermelon ice lolly, obviously.
Attendez la crème!
2 parts | Chamomile Jack Daniels
1 part | White chocolate soya milk
1 part | Raisin bread & honey sherbet
1 | Egg white
Shake all ingredients with the intensity of Christoph Waltz’s stare. Strain into a pretty milk glass and garnish with a pastry.
Who doesn’t like a pastry?
3 parts | Zubrówka Bison Grass Vodka
2 parts | Bramley apple puree
2 parts | Cinnamon sherbet
1 part | Rumchata
Shake all the ingredients and strain into a pie dish over cubed ice, garnish with a shortcrust pastry lid.
We know, we know - to some of you, that’s not a pie. Shut up. Everyone remembers their first piece all the same.
3 parts | Jose Cuervo Tradicional Tequila
2 parts | Vin Miriani
1 part | Burnt orange vermouth
1 pinch | Charred red clay essence
Stir over ice and strain over a large block in a chilled rocks glass, finish with a cuchillo.
1 part | Genever
1 part | Bacardi Carta Blanca
1 part | Mezcal
1 part | Char-cola syrup
1 part | Citrus Juice
Shake all ingredients into a perfect storm and strain across the rocks.
Garnish with every fisherman’s best friend.
3 parts | Glenmorangie Scotch Whisky
2 parts | Saffron marsala
1 part | Horlicks Ardbeg
1 ladle | Witches' brew
Don’t overcomplicate it – you got the stuff and thirsty customers. Give ‘em what they want and don’t make ‘em wait, especially not those two lads on table 4.
Toss it together with a smile, walk it over and leave ‘em to it.
4 parts | Strawb & cocoa butter Hennessy
2 parts | Moët Champagne Syrup
3 dashes | House bitters
2 parts | Coconut & Butter Belvedere Vodka
1 part | Moët Pineapple Shrub
Stir the 80% over ice and strain into an absinthe-rinsed glass. Float the 20% on top and serve.
Spritz the oils of a lemon twist over the top and discard (conscientiously).
Hair O' The Dog
2 parts | Dead Rabbit Irish Whiskey
1 part | Jägermeister Manifest
1 part | Espresso & blueberry shrub
1 dash | Chilli bitters
Top with Stout
Shake like a man on a mission and strain into a beer mug over craic-ed ice.
“It’s been a long fucking day” brilliantly bland lager
“It’s gonna be a long fucking night” light lager
“I’m so cultured it literally aches” Wheat beer
“Missed my morning coffee // make it hurt” Stout
“Keepin’ it spicy” Real Ginger Beer from Umbrella
We keep it simple on the grape-front.
Lucky enough to know the right people, we get a fantastic deal on some quality wines on rotation, meaning we stock one of each kind at a time, always with the aim of offering you lot the best glass o’ juice you can get in London for a fiver.
Gosnell's London Mead
£22.5 // 75cl bottle
This stuff is unreal - fizzy and delightful
£6 // 125ml glass, £30 // 750ml bottle
Tasty, tasty prosecco
Fancy show-offy bubbles
£10 // 125ml glass, £60 // 75cl bottle
Moët & Chandon
Hope everyone's had just a delightful Easter weekend. Good news - we know you're still applying choc...