Down a flight of stairs under Trinity Street. Cocktails over hand-carved clear ice, low-lit velvet banquettes, a shelf of rare whiskies and a record playing all night.
Hand-Carved Clear Ice
Rare Bourbons, Rums & Mezcals
Late Licence Fri & Sat
We make our own syrups, infusions and cordials, and freeze our own clear ice in the cellar.
Alipús San Andrés Mezcal, charred rosemary syrup, Ancho Reyes chile liqueur, bitter orange atomiser, flaming rosemary sprig.
Tanqueray No. TEN, Carpano Antica Formula, Campari fat-washed with cacao butter, cold-drip coffee oil droplet.
The Botanist Islay Gin, clarified makrut lime cordial, elderflower mist, saline tincture, shiso leaf crown.
Michter's US*1 Rye, Punt e Mes, black walnut liqueur, Angostura charred oak bitters, brandied Luxardo cherry.
Monkey Shoulder Blended Malt, Laphroaig 10yr float, ginger honey nectar, fresh lemon, candied ginger disc.
Everleaf Forest aperitif, blood orange reduction, smoked lapsang souchong tea broth, tonic bubbles, rosemary smoke.
Deep crimson velvet and worn chestnut leather, with a booth host looking after your table all night.
Front-row seats at the bar, facing the ice block where we carve to order. Talk to the bartenders while they work.
Low-lit banquettes tucked into brick alcoves, with brass tables, velvet cushions and a cocktail trolley brought to your table.
A private room behind iron gates, with its own bar counter, its own sound system and access to our rare spirits shelf.
Music matters as much as the drinks here. Vintage Klipschorn horn speakers, McIntosh valve amplifiers and Technics 1200 turntables play rare soul, Blue Note jazz and downtempo.
It's a small, quiet room. A few house rules keep it that way.