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 Take a New Orleans classic, the Vieux Carré, and dry it out. Brighten this after-dinner sipper into a clean, clear aperitif with a twist.
Rise & Brine - 10.50
Ford’s Gin, Victory Bitter, Olive Brine Cordial, Magic Citrus Two London liquors, bright aromatic gin and a Campari-like aperitivo, combined with a slight olive savouriness. Short and sophisticated, this is a more approachable (and we think more delicious) take on a Dirty Martini.
Hawksmoor Collins - 10.50
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 An 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.