Mixology Guide

The interplay of their strong funky flavour profiles with the sweet fruity notes in this drink make for a cocktail that is at once complex, refreshingly fruity and moreish

For our alcohol free Georgia Peach Julep we’ve replaced the spirit with Lyre’s American Malt.

For our alcohol free version we’ve replaced tequila with Seedlip Grove 42 and swapped crème de cassis for blackcurrant syrup.

For our alcohol free version we’ve used non-alcoholic triple sec and Lyre’s Dry London Spirit in place of vodka.

The St. Germain spritz is a pared back highball made with a shot of St. Germain elderflower liqueur, served over cubed ice, topped with tonic and a squeeze of lemon.

This Rum Punch is a house creation courtesy of our very own Sasa Ruvidic. This fruit-forward tiki drink pays homage to the Painkiller – a caribbean classic made with rum, orange, pineapple and coconut. Sasa’s punch adds floral hibiscus syrup and overproof rum to finish.

Whilst a Mint Julep with bourbon (or rye) is perhaps the most famous iteration of this cocktail, this Georgia Peach Julep is actually a lot closer to what Juleps may have looked like originally.

The El Diablo is the other, other tequila classic, often overshadowed by its more well-known cousins, the Margarita and the Paloma, the El Diablo is a mid-century classic created by tiki legend Trader Vic in 1946. A balanced, refreshing mixture of earthy tequila, tart lime, spicy ginger and sweet, fruity blackcurrant liqueur.

The Cosmopolitan is a modern classic and like so many cocktails, there are a number of conflicting accounts regarding its inception. As it is essentially a vodka sour with a splash of cranberry, it’s likely that many of its origin stories have an element of truth to them. Whether it’s a spin on a Daisy dating back to the 1930s or an 80s cocktail created to help sell Absolut vodka, the Cosmo has become an essential part of the cocktail canon.

Fix Up Look Sharp is an original drink created for our Cellar Bar menu entitled ‘50 Years of Hip Hop’, paying homage to half a century of this iconic genre.

The Rain (Supa Dupa Fly) is made using Axia Mastiha, a traditional botanical greek spirit, mixed with Select Aperitivo, Amaro Montenegro and Lemon Juice.

A simple, shaken mixture of just four ingredients, this drink is easy to make at home and can even be pre-batched to serve en-masse at parties or throughout the day while you relax in the sun.

This is a great simple cocktail to make at home thanks to its readily available ingredients and simple method

This drink is just as easy to make and drink as the original, following the same classic sour ratio of 4 strong to 2 sour to 1 sweet, we simply substitute white rum for spiced to create the spiced daiquiri.

Our simple but delicious highball consists of Hennessy cognac, peach bitters and London Essence White Peach & Jasmine Soda served tall with plenty of ice and a slice of grapefruit.

The Buccaneer is a house creation courtesy of our very own Sasa Ruvidic. This banana-based tiki drink is inspired by a cocktail published by The Educated Barfly

The Tommy’s Margarita is perhaps the most famous twist on the classic Tequila cocktail. This alcohol-free version replaces tequila with Lyre’s Agave Blanco.

The Elderflower Julep, a classic combination of summery British ingredients: apple, lemon and elderflower, make for a refreshing and drinkable cocktail.

For this alcohol-free version we’ve replaced bourbon with Lyre’s American Malt, aperitivo with Lyre’s Italian Spritz and amaro with Lyre’s Italian Orange.

The Buccaneer is a house creation courtesy of our very own Sasa Ruvidic. This banana-based tiki drink is inspired by a cocktail published by The Educated Barfly.

The Tommy’s Margarita. Created by Julio Berjemo at his parents’ restaurant in San Francisco – Tommy’s, Julio replaced the traditional triple sec or orange liqueur of a classic Margarita with agave nectar, a syrup derived from the same plant that makes tequila.

The Elderflower Julep is one of our signature drinks and a firm favourite of our team and our guests. The classic combination of summery British ingredients: gin, apple juice, lemon and elderflower liqueur, makes for a deliciously refreshing and drinkable cocktail.

The Paper Plane is a modern Classic and an industry favourite created in 2008, It’s a carefully balanced sour featuring bourbon Italian aperitivo, amaro and lemon juice in equal parts.

Our alcohol free take on the classic Mai Tai uses a blend of Caleño Light & Zesty and Dark & Spicy Tropical Non-Alcoholic Spirits, Lyre’s Orange Sec, orgeat, pineapple juice and lime juice.

This is our autumnal take on a classic julep, the Apple Pie Julep, for our alcohol-free version, we use Lyre’s American Malt with cloudy apple juice, spiced cinnamon syrup and fiery ginger beer.

For the non-alcoholic version of our Sex On The Beach twist, the Mex On The Beach, we use Caleño Light & Zesty Tropical Non-Alcoholic Spirit with peach syrup, pineapple juice and cranberry juice.

This is our alcohol free version of the classic cocktail the Bees Knees. Normally a gin drink, here we use Seedlip Garden 108 in combination with honey syrup, lemon juice and orange juice.

This is our take on the Mai Tai, using a blend of dark and white rum, triple sec, orgeat and lime juice, with the addition of pineapple juice and a final kick of overproof rum.

The Apple Pie Julep is our autumnal twist on a classic julep. Traditionally a summer drink, for this winter julep we’ve paired bourbon with cloudy apple juice, cinnamon syrup and ginger beer.

This our tequila-based twist on the 80s classic a Sex On The Beach.

This is a pre-prohibition cocktail that’s been a favourite of drinkers and drinks makers for over 100 years. The Bees Knees is an elegant blend of gin, honey syrup, lemon juice and orange juice.

The Daisy is a truly classic cocktail and the precursor to many modern sours including the Sidecar and the Margarita. Originally made with Brandy, the Daisy evolved over the years becoming more of a formula than a specific drink.

With the help of Lyres, a burgeoning alcohol-free spirit and liqueur producer, we were able to create an alcohol-free version of this playful cocktail that can be enjoyed by everyone.

This is a drink so vague and nebulous in its preparation and recipe that it’s pretty much up to the server what their Zombie contains.

Our new class menu is populated by crowd-pleasing cocktails and perhaps none more so than the passion fruit martini. We don’t only aim to satisfy the booze drinkers out there though.

This zingy thirst-quencher has enough freshness to stand up to the dry heat of the Mexican desert as well as it does the heady humidity of a packed East London dive bar.

Our twist on an all-time classic of the cocktail canon, featuring an absinthe rinse & Brockman’s distinctive gin.

This is a drink so vague and nebulous in its preparation and recipe that it’s pretty much up to the server what their Zombie contains.

This is a simpler, fresher cousin to the more famous vanilla-and-champagne-featuring behemoth that is the Pornstar Martini.

This widely popular built drink sees the long-awaited return of tequila to our masterclass menu.

This innovative and fun take on a Bakewell Tart comes courtesy of a heavy helping hand from our Bar Manager, Saša.

This sweet but sophisticated cocktail is a recent creation, courtesy of bartender, Tom Byrne, for the now sadly closed, Charlotte’s Bistro, in Chiswick.

We’ve put together this herbaceous martini to evoke the flavours and feel of the outdoors that we’ve all been missing in recent months.

Kicking off our brand-new springtime menu, the Rhubarb Collins is a light, refreshing and beautifully simple fizz.

Chocolate cocktails are the perfect dessert accompaniment, or for those times where you simply want to satisfy your sweet tooth.

This super simple cocktail has its roots in the British navy. Scurvy, caused by a lack of vitamin C, was a real problem for the navy.

The Mint Julep first appears in the 1862 edition of The Bar-Tender’s Guide, where Jerry Thomas describes it as a ‘peculiarly American beverage’. This is our twist on the classic.