DRY APERITIFS WITH A BITTER EDGE
‘Often a man takes a cocktail to freshen his appetite for breakfast. This object is attained because alcohol and bitters stimulate the stomach.’ This tip appeared in the Latter Day Saints’ Millenial Star in 1897. Breakfast is usually a bit early for us, but we’ll rarely refuse a pre-prandial sharpener before other hearty meals.
Clear Carré - 13.50
Kyro Napue Gin, Macchu Pisco, Cocchi Americano, Yellow Chartreuse Bitters
Rise & Brine - 10.50
Ford's Gin, Victory Bitter, Olive Brine, Magic Citrus
Hawksmoor Collins - 10.00
Beefeater 24, Campari, Bitters, Lemon, Soda Back in the 1820s over at Limmer’s Old House (a stone’s throw from Hawksmoor Air Street), a waiter by the name of John Collins mixed a mean gin punch, which, confusingly, became known as a Tom Collins. We add a dash of Campari to give it a bitter edge.
Auld Pal - 11.25
Chivas 18yr, Regal Rogue Dry Vermouth, Campari And Old Pal is two steps from a Negroni (Rye for Gin, Dry Vermouth for Sweet). We've used a big, rich Scotch instead, along with vermouth from some of our own old pals at Australia's Regal Rogue.