The Affinity Cocktail is made of equal parts Scotch Whiskey, Sweet Vermouth and Dry Vermouth. The vermouth softens the whiskey, creating a very pleasant drink.
This classic Campari cocktail is the ideal aperitif. Bitter Campari notes sweetened by vermouth and lengthened with a spritz of soda water.
First created by Justin Elliot from The Townsend in Austin. A spicy riff on a classic Negroni. We’ve added a little extra sweet vermouth to soften the drink, but even still – it packs a serious punch! Rich and intense with hints of cinnamon.
Two cocktail favourites, the Negroni and the Sour. Combine the two drinks together results in a textural, delicious, bitter-sweet & sour drink worth trying.
Swap out the gin with tequila in a Negroni and you’re left with an Agavoni! Use either a blanco or resposado tequila for an interesting take on the classic, normally gin-based, bitter cocktail.
A riff on a classic Negroni. The bitter flavours are more subtle due to the additional dilution and ice. Ruby red grapefruit compliments the bitterness of Campari. Enjoy!
A Negroni riff with the addition of a whole egg that brings familiar flavours that a classic Negroni exhibits only with a thicker texture.
A Negroni riff with more nuanced flavours. Served over crushed ice which dilutes faster, leaving subtle Negroni flavours.
Named after two of it’s differentiating ingredients, the Campari and Italian Vermouth. A riff on a classic Gin & Tonic with the addition of bitter Campari and sweet botanicals.
The Hanky Panky was first created in 1925 by head bartender Ada Coleman. Ada tended bar at American Bar in London’s Savoy Hotel.