Something Cold, Something Strong, Something Worth It
On both sides of the Atlantic, our bars are run by people who care deeply about what’s in the glass.
They are, for the most part, self-confessed cocktail geeks. The kind of people who will happily spend hours debating ice, dilution, or the correct way to peel a lemon.
It is this quiet obsession that has earned us the title of Best International Restaurant Bar at Tales of the Cocktail in New Orleans. Twice.
Not that they go on about it.
Our cocktail menus are created by our legendary beverage director, Liam Davy, and our bar teams across the US.
They tend to look simple. That is deliberate.
Behind each drink is a slightly unreasonable amount of research, testing, and technique. The goal is not to impress with complexity, but to make something that feels effortless.
The Italians have a word for this. Sprezzatura. Concealed artistry.
Every drink we serve aims for that.
You will find long-standing Hawksmoor favorites alongside new creations inspired by the cities we are in. In Chicago, that means a love of whiskey, both local and Irish, alongside drinks that nod to the great steakhouses of the past.
There are also what we call our “Ultimate” versions of classics. Our Martini, for example, is served ice cold from an insulated flask. Because if you are going to have one, it should be a very good one.
Cocktail history tends to be told as a series of great moments. A genius bartender, a famous guest, a drink that changed everything.
The truth is usually less glamorous.
Most cocktails evolved slowly. A tweak here, a new ingredient there. The Martini is no exception.
It started life as something closer to a sweetened gin cocktail. Over time, as vermouth arrived and tastes shifted, it became drier, colder, and more direct. Eventually turning into the sharp, serious drink we know today.
Then things got a little out of hand.
Vodka arrived. Vermouth quietly disappeared. Syrups and liqueurs crept in. Some good ideas survived. Some did not.
We try to keep things somewhere in the middle. Respect the classic, but do not be too precious about it.
There is no single perfect Martini. It depends on your mood, your taste, and possibly what you have planned afterwards.
Ours usually sits somewhere around a classic ratio, but we are just as happy making it wetter, drier, stirred, or shaken.
The important things are simple. Good ingredients. Proper chilling. Careful dilution.
And drinking it before it gets warm.
We like wine with a story behind it.
So we tend to work with smaller producers and suppliers who care about what they do. People who farm properly and make wines that reflect where they come from.
We also try to keep our mark-ups modest, especially on more expensive bottles. Wine should be there to be enjoyed, not admired from a distance.
Choosing what to drink is not something we overcomplicate.
Forget rigid rules. Drink what you like.
That said, there are a few things worth knowing. Rich, fatty cuts of steak tend to suit fuller-bodied reds. Leaner cuts can work beautifully with lighter wines. And if you prefer white, a good Chardonnay with enough weight can hold its own.
Or you can ignore all of that and order whatever you feel like.
That usually works too.
Our beers are sourced as locally as possible, with a focus on small breweries and styles that actually go well with food.
Alongside that, you will find a strong selection of spirits, with a particular soft spot for whiskey. Especially in Chicago, where Irish and American traditions come together rather nicely.
