London’s beloved steakhouse, Hawksmoor, has just launched its latest cocktail list, and it’s been three years in the making. Available across all of its all bars and restaurants, the menu is an ode to the second golden age of cocktails from 1995-2000, which saw a revival of cocktail culture around the world. Expect a contemporary take on the classic steakhouse cocktails from sub-zero martinis, digestifs and sweet nightcaps.
Liam Davy, head of bars at Hawksmoor, shares his top three cocktails for you to recreate at home.
Japanese Delmonico
This is a light and floral gin cocktail that is great as a ‘beginner’s’ martini, owing to the fact that it is served ‘wet’ (a greater amount of vermouth meaning it’s a little less boozy). If you can’t find yuzu bitters online then it’s fine to replace them with orange bitters.
Ingredients
- 200ml Japanese gin
- 100ml dry vermouth
- 100ml water
- 4 dashes yuzu bitters
Mix all of the ingredients together in either a tupperware container or an empty bottle. Pop in the freezer for 90 mins until it is very, very cold (you can also freeze and then thaw) pour into pre-chilled martini glasses and garnish with a flower petal.
Champagne cocktail
The classic champagne cocktail is nice, but a little clumsy and not very elegant, however, this two-part version is lighter and more delicate and uses grapes in several forms to elevate the champagne.
Ingredients: For the brandy mix
- 100ml VSOP cognac
- 100ml Pineau des Charentes (a cognac-based liqueur, if you can’t find this sauternes would work well)
- 75ml verjus
- 1 jasmine tea bag
Method
Place all the ingredients in a container and add the jasmine tea bag. Cold infuse for 30 mins and then discard the bag. Place the brandy mix in the fridge.
Ingredients: For the Champagne cocktail
- 1 white sugar cube
- 4 dashes angostura bitters
- 40ml brandy mix
- 100ml cold Champagne
Method
Pour the brandy mix into a chilled coupe glass, add the Champagne. Douse the sugar cube in angostura bitters and pop into the glass to finish.
Miso Mudslide
Very indulgent and a little bit silly, it’s a great thing to serve instead of dessert at a dinner party as there’s a long list of ingredients. In the restaurant we measure them out into little pots before service and pop it all in the freezer and then you can make it in seconds.
Ingredients
- 40ml golden rum
- 15ml cream liqueur
- 100g vanilla ice cream
- 10g white miso
- 20g Horlick’s powder
- 20g Nutella
- 30ml milk
- 6-8 ice cubes
Method
Put all the ingredients in a blender and blitz until smooth. Pour into large rock’s glasses or tumblers and garnish with a boozy cherry.
Hawksmoor’s latest cocktail list is now available across all bars and restaurants (Wood Wharf and The Lowback, Air Street, Borough, Seven Dials, Guildhall, Knightsbridge, Spitalfields).
