Cocktails
Sample cocktail menu
Early British Libations
This set of drinks harks back to another era before the Temperance Movement had reared its ugly head, to a time when drinking the water was dangerous and alcoholic conviviality was all the rage. It was a time that Britain ruled the waves and all of society got drunk on the fat of its Empire, or to drown out the reality of their pitiful lives.- 9.50
Beefeater Summer Cup
Pimm's style drink using exclusive Beefeater Summer Edition...please ask for details. - 8.50
Guy's Punch (served hot or cold)
We do not know who Guy is but he certainly knew a good drink.
Brandy and Pineapple infused El Dorado Rum judiciously mixed with spiced syrup, lemon juice, lemon sherbet and green tea. - 10.50
Punch a la Regent (Watier, Royal Lodge 1820)
This drink is said to have been held in high esteem by the Prince Regent of the time, George IV, who is largely remembered by his extravagant lifestyle and excesses.
PX Sherry, Rum and Brandy combined with Curacao, Pineapple Syrup and Lemon Sherbet. Soured with citrus and lengthened with Green Tea, Regally topped with Champagne. - 8.50
Robert Burns' Hunting Flask (served hot or cold)
It might seem odd that this Scottish hero would forsake his beloved Scotch for Irish Whiskey in this fruity, warming drink but judging by the results maybe he was right to.
Jameson Whiskey infused with Kent Redcurrants, Ginger and Citrus, served on crushed ice or lengthened with boiling water. - 8.50
The Bishop
'Oxford Night Caps', published in 1827 states that ' the Bishop seems to be one of the oldest winter beverages known, and to this day is preferred to every other, not only by the youthful votary of Bacchus at his evening's revelry, but also by the grave Don by way of a Night Cap.
Port infused with roasted orange and lemon, various spices and topped with hot or cold water. - 8.50/9.50/9.50
John, John & Tom Collins
'A popular drink called gin-sling takes its name from John Collins, formerly a celebrated waiter in Limmer's old house. The old lines on this drink ran as follows:
My name is John Collins, head waiter at Limmer's, Corner of Conduit street, Hanover square; My chief occupation is filling of brimmers.
For all the young gentlemen frequenters there.'
Thought to be created with Genever then gained popularity with London Dry and Old Tom Gins throughout time.
Therefore we offer you as a choice; Bols Genever, Beefeater London dry Gin & Jensen Old Tom Gin built over crushed with freshly squeezed lemon juice, caster sugar stretched with soda. - 8.50
Criterion Milk Punch
This fine punch features in 'American and Other Drinks' by Leo Engel, who was the bartender at the first American Bar in London, The Criterion. It opened in Piccadilly Circus in 1878.
Rum and Brandy infused with Pineapple and citrus, accented with a complex spice mix and softened with milk. This is then aged and clarified before serving over ice. London's Golden Age (is the States loss)
While the U.S.A suffered the indignity of Prohibition between 1919 and 1933, following its creation of cocktail culture in the late 19th Century, the rest of the world got on with living it up. In London this stimulated an especially creative period behind the stick. Here is our tribute to this period of creativity that was centred just across the road from us.- 9.50
Hanky Panky
Ada Coleman was the second head bartender at the glamorous Savoy Hotel. She created this drink for the actor Charles Hawtry who asked her to make him something with a 'bit of punch in it.'
When he tasted the result of her hours of experimentation, he commented, 'By Jove! That's the real hanky panky!'
Beefeater 24 Gin shaken with Antica Formula and Fernet Branca finished with orange zest. - 9.50
Club Land
This simple, yet innovative concoction was invented by A. Mackintosh and features in the highly influential 'Caf?oyal Cocktail Book' from 1937.
It is an early example of the use of a rarely used spirit at the time, namely, Vodka; stirred with White Port and bitters. - 9.50
Jo's special
E. Johansen Esq. was lucky enough to have this delicate concoction created for him by W.J. Tarling, the Head Bartender of the Cafe Royal.
Homemade Beefeater Sloe Gin shaken with Dry Vermouth, Orange Liqueur and Lemon Juice. - 9.50
The Culross
Another gem from the 'Caf?oyal Cocktail Book'. We have attempted to re-create Kina Lillet by infusing Cinchona bark in our Lillet.
Havana Club 3yr Rum shaken with Cinchona infused Lillet, a squeeze of fresh lemon and Apricot Brandy - 9.50
The Picador
This recipe may seem familiar to you and so it should. At a time when Tequila was maligned the world over; a bartender in London anticipated the popularity of the Margarita with this earlier creation.
Ocho Blanco Tequila shaken with Cointreau and citrus juice. - 10.50
The Toreador
A richer version discovered circa the Picador using Apricot Brandy instead of the orange liqueur resulting to a rounder drink.
Ocho Reposado Tequila shaken with Apricot Brandy and citrus juice. - 9.50
The Matador
This simple concoction quenched the frequenters of the Cafe Royal during the era of the coronation of King George VI.
Combining equal parts of Dry Vermouth, Orange Curacao & Ocho Reposado Tequila. - 9.50
Golden Eagle
F.J. Hartley won first prize for this drink in a 1930's cocktail competition organised by the Daily Mail.
Beefeater Gin shaken with Apricot Brandy, Lillet and Orange Bitters, topped with Burrow Hill Cider. - 9.50
The Avenue
The Cafe Royal was the centre of drinking culture in London from the Art Nouveau Era of the 1890's to the high point of Art Deco in the 1920's and 1930's.
Four Roses Bourbon shaken with Somerset Cider Brandy, Passionfruit nectar, Homemade Grenadine and a dash of Orange Blossom Water. - 9.50
Celebration
Created by the unfortunately named Mr J.W. Fish and featured in the book 'Approved Cocktails', authorised by the U.K.B.G. in the early 1930s.
Havana Club 3yrs rum shaken with fresh white grapefruit, dashes of homemade Redcurrant syrup and Beefeater Gin. On the Continent and in the Colonies
Prohibition in the U.S.A not only created a boom in cocktail culture in Britain but also all over the world in bars that became mecca's for expat Americans seeking a drink.- 6.50
English Rum Shrub
It seems that Shrub's were originally created in the UK to disguise the taste of smuggled rum that had been tainted by seawater. However they soon evolved into the sophisticated drink that we present to you.
El Dorado Rum infused with lemon and orange, softened with scalded milk, before being aged. Served to you over ice to savour. - 4.50
Lamb's Wool (served warm)
'Next crowne the bowle full
With gentle Lamb's wooll,
Adde sugar, nutmeg, and ginger,
With store of ale too,
And thus ye must doe
To make the Wassaile a swinger.'
Robert Herrick 'Twelfth Night' 1648
This warming ale libation elegantly combines Hix IPA with roasted Bramley Apple Puree and spices. - 6.50
The Bishop (and his friend the Cardinal)
'Oxford Night Caps', published in 1827 states that ' the Bishop seems to be one of the oldest winter beverages known, and to this day is preferred to every other, not only by the youthful votary of Bacchus at his evening's revelry, but also by the grave Don by way of a Night Cap.
Port or Riesling (The Cardinal) infused with roasted orange and lemon, various spices and topped with hot or cold water. - 7.50
The Royal Toast
This simple, yet innovative concoction was invented by W.E. Edwards and features in the highly influential 'Caf?oyal Cocktail Book' from 1937. It is an early example of the use of a rarely used spirit at the time, namely, vodka.
Sipsmith Vodka stirred with Grants Cherry Brandy and Noilly Prat Rouge. - 7.50
The artist's special
This is a drink that admirably show's, that contrary to popular belief, peaty Whisky can be used in cocktails. It was created at the Artists Bar in Rue Pigalle, Paris.
Peat Monster Whisky, with Palo Cortado Sherry, Lemon Juice and homemade Redcurrant syrup. - 7.50
Scoff-Law Cocktail
During Prohibition Scoff-Law indicated the law that charged a bootlegger. At Harry's Bar in Paris they invented this drink that quickly became popular with expat Americans.
Rye Whisky shaken with NoillyPrat, Orange Bitters, Lemon juice and homemade Grenadine. - 7.00
Chappara
While undoubtedly many Expat Americans flocked to the Floridita, in Havana, to drink Daiquiri's and Mojito's I like to think that the more discerning imbibers favoured this drink.
Havana Club 3yrs stirred with NoillyPrat, sugar and infused with lime zest. - 7.00
Royal Bermuda Yacht Club
Invented at and enjoyed the patrons of the Royal Bermuda Yacht Club strangely enough.
Mount Gay Rum shaken with Falernum, Fresh Lime and Cointreau. - 8.00
Negroni
This was invented in the early 1900's by the Florentine aristocrat Count CamilloNegroni, who asked a bartender to add some bite to his favorite drink the Americano.
Beefeater 24 stirred with CarpanoAntica and Campari. Served with or without soda. - 7.50
Martinican
This drink appears in 'Bariana' published by Louis Fouquet in 1896. He was then working as Head Bartender at the Criterion Bar in Paris.
Bally Rhum stirred with CarpanoAntica and dashes of Noyeau, Curacao, Pineapple Syrup and Angostura - 7.50
Pegu club
The Pegu Club was a British Officers Club on the Rangoon River in Burma and from there this drink became popular the world over.
Gin shaken with Cointreau, Fresh Lime Juice, Angostura and Orange Bitters. - 9.50
Fruits Fizz
Frank P. Newman was bartender at the Ritz in Paris and published the influential French book, American Bar in 1900.
Beefeater Gin shaken with cassis and lemon sherbet. Topped with champagne. Hix Specials
This section simply concentrates on using the best seasonal British products and integrating them into a selection of inviting beverages.- 11.75
Hix Fix
Mark's now infamous combination of Morello Cherries in Somerset Eau de Vie generously crowned with champagne. - 7.00
Mark's Winter Mary
A exceptionally rich variation on the Bloody Mary theme that marries Horseradish and Cipotle Chilli infused vodka, with Port, Bouillon and homemade roasted Tomato Juice. - 7.00
Spitfires over Kent
Our twist on the classic Aviation but using Wild Morello Cherry infused Beefeater as well as the usual suspects. - 7.00
Kent Kicks
Blackberry and Bramley infused vodka shaken with bitters, Bramley Apple and Blackberry juice, topped with Ginger Beer. - 7.00
Autumn Orchard Lightning (served hot)
Beefeater Blackberry Shrub warmed with Perry, Pear and apple Juice and spiced citrus. - 9.50
Blackwatch
Oak Cross Blackcurrant Whiskey Shrub infused with lemon oil and then topped with champagne. - 7.50
Bittersweet Symphony
Beefeater infused with Wild Plums and Bullaces shaken with Campari, Marmalade and White Grapefruit. - 7.00
Verdant Victoria(Park)
Homegrown Lemon Verbena infused in Beefeater Gin and Syrup, with a squeeze of lemon and topped with soda.
