Open late,
pouring properly
until two.

Bar favouriteRye, Cynar, demerara, two dashes of mole bitters. Stirred long, served up in a chilled coupe.

Bourbon washed with applewood smoke, fig syrup, black walnut bitters. Ordered at the table, smoked in front of you.

NewCognac, verjus, lemon, a white of egg. Named for the building — sharp, then round.

Dark rum, cold brew coffee, cacao nib vermouth, sea salt. The one people order at 1am on the way home.

Gin infused with bay and green peppercorn, lime cordial we make on Mondays. Bracing.

Blanco tequila, quince, thyme, soda built over one big cube. Twelve drinks a night, then it’s gone.

Gin or vodka, your dilution said out loud. Olives from the jar, never a toothpick forest.

Equal parts, stirred 30 seconds, orange peel expressed over the top. Also on white vermouth if you ask.

Any of five ryes on the shelf. We’ll tell you which one we’d pick.

Three ingredients, shaken until the tin frosts. Lime bought that morning.

Japanese whisky, one 60ml pour, soda at 4°C, no ice float unless you want it.

Peychaud’s, absinthe rinse, a sugar cube you can see being built. Allow six minutes.

0%Seedlip-style distillate, verjus, lemon, soda. Reads like a shrub, not a soft drink.

0%Non-alcoholic amaro, grapefruit, a saline finish. Built for the second hour, not the first.

4.5%House vermouth, chamomile, orange, soda. The one the regulars drink at 5pm.

0%Spiced cider, brown butter, cinnamon. On the menu from November.

Castelvetrano, orange zest, hot chilli, bread from the bakery two doors down.

Six, at the table in eight minutes, honey and black pepper.

Pot-roast short rib, pickled shallot, sourdough. The thing to order at midnight.

Twelve-hour cure, crème fraîche, dill oil.

72%, Maldon, a shot of cold cream on the side.