And many of the stylish customers are sticking to comfortable choices, hence three classic martinis to my left along the bar. This is challenging, too, but the blast of spice works great for me.Īh, but for the masses? Cocktail Bar is half-full at 10 p.m.

Tommy takes it back without being asked and makes a Cumin Mojito, which is much as it sounds and comes served, adorably, in an old tin cup. The flavours in the Tailor of Panama (dark rum, Cynar, sherry, Lillet) clash for me, leaving little sweetness for the palate to take refuge in. A long-lost cousin of the martini, its secret weapon is maraschino liqueur, which lends any drink a sweet, beguiling woodiness. Bourbon gives the frothy orange number a certain savagery, but it’s nicely tamed by orgeat (almond syrup) and embroidered by bitter Aperol. My first choice: the Savage Dandy (brown, modern). It is further subdivided between classics and modern in-house creations. So here’s what to expect: The menu is divided between white (unaged) and brown (aged) spirits. Some stick to their comfortable drinks, the G&Ts and the like,” he says.

Some people like to enjoy the different odours and flavours that tickle your senses. “Some people drink alcohol for the sake of drinking alcohol. A message written on the wall is new: It’s the outspoken Agg’s beware-all-ye-who-enterĮxplanation for refusing to serve vodka, dismissed as a spirit for the “masses.” (Read her full argument on the blog īartender Tommy is as eloquent as he is handy with a cocktail shaker. The atmosphere is as before, and quite similar to acclaimed New York cocktail slingers Death + Company and PDT: small and intimate, French country-ish cupboards, candlelight reflected off tin ceiling, jazz. Having debuted last month, the straightforwardly named Cocktail Bar now occupies the space (the previously announced Hoof spinoff BHCO has been dropped following the recent departure of former chef and partner Grant van Gameren).

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