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Over the years people have invented drinks for every conceivable situation. From pre-fox hunt bracers

to bedtime dream-enhancers, via pre-prandial sharpeners, after-lunch stomach-settlers and an afternoon-filling bridging drink or two.

We’ve grouped the cocktails that follow along the lines of this ‘Toper’s Timetable’ from 1874. Starting with anti-fogmatics which are great eye-openers whatever the time of day, all the way to late night disco drinks for the frivolous at heart.

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Anti-Fogmatics 4-5Refreshing eye-openers

Pre-Prandials 6Dry aperitifs with a bitter edge

Post-Prandials 7After-dinner digestifs

Bridging Drinks 8Lighter afternoon drinking

Cards & Cigars 9Short, serious, strong

Disco Drinks 10Party starters

Beers, Spirits & Softs 11

C O N T E N T S

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A N T I - F O G M AT I C S

R E F R E S H I N G E Y E - O P E N E R S F O R A N Y T I M E O F D AY

In 1821 a kindly doctor explained the importance of these popular early-morning drinks: ‘Gum-Ticklers warm the gums after sleeping - to be taken immediately on awakening, or at farthest, on getting out of bed’ while ‘Phlegm-Cutters remove hoarseness from the voice (to be taken between dressing and breakfast)’. He helpfully adds, ‘Should there be no fog, take as preventatives lest there should be fog in the course of the day’. Other categories included Gloom-Lifters, Eye-Openers, Pick-Me-Ups, Morning Jolts and, for when all else failed, Corpse-Revivers.

Marmalade Cocktail ~ 9.50Gin, Campari, Lemon Juice & English Marmalade

Harry Craddock, who ran the Savoy’s American Bar in its 1920s heyday, thought it ‘a great necessity of the age’ to develop effective Anti-Fogmatics and recommended that they be drunk ‘before 11am, or whenever steam and energy are needed’. This, and the two that follow, are based on his earnest endeavours.

Corpse Reviver No.2 ~ 9.75Gin, Triple Sec, Cocchi, Lemon Juice & a dash of Absinthe

Harry warns that ‘four of these, taken in succession, will un-revive the corpse again’.

Silver Bullet ~ 9.00Gin, Kummel & Lemon Juice

This isn’t for everyone - it depends whether you like Kummel, a spiced liqueur flavoured with caraway, cumin and fennel - but it’s perfect for clearing fog at any time of day and has the odd distinction of being Prince Philip’s favourite cocktail.

Sherry Crusta ~ 8.00Manzanilla Sherry, Shipwreck, Lemon Juice

Born (probably) in around 1840 at the same bar / eatery / auction house as gumbo and the free lunch, New Orleans’ City Exchange, the Crusta was a simple drink with a flamboyant (for the time) garnish. This refreshing version was created by Rachael Naylor of Hawksmoor Seven Dials.

Grapefruit Picador ~ 9.50Tequila, Velvet Falernum, Lime Juice, Grapefruit Sherbet

First served across the road at the Café Royal back in the 1930s, the Picador didn’t achieve fame and notoriety for another 20 years or so when it appeared under a new name - Margarita. This version was devised by Christiaan Van Der Vyver at Hawksmoor Guildhall.

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A N T I - F O G M AT I C S

Shaky Pete’s Ginger Brew ~ 9.75Gin, homemade Ginger Syrup & Lemon Juice, topped with London Pride

A turbo-shandy for the discerning drinker, this was created by our very own Shaky Pete and quickly became the most popular drink on our list. Somewhere between homemade ginger beer and shandy, with an added gin kick. An incredibly refreshing pick-me-up.

50p from each one served goes to Football Gambia, a charity that our very own Kenny Boyle helps to run which promotes education and development through the beautiful game. For more information check out www.footballgambia.org or follow them on Twitter @FootballGambia.

Shipwreck Sour ~ 9.00Shipwreck, Cognac, Ginger Wine, Lemon & a dash of Egg White

When the MSC Napoli sank off the Devon coast in 2007 seaside-looters left behind some shipwrecked American oak casks which are now used to age the Somerset Cider Brandy in this classic Sours-style drink.

Blinker ~ 8.50Rye Whiskey, freshly-squeezed Pink Grapefruit Juice & a few Raspberries

Blink yourself awake with this one from Patrick Gavin Duffy’s 1934 The Official Mixer’s Manual. We’ve swapped his grenadine for a few fresh raspberries.

Bloody Marys ~ 8.50A non-alcoholic ‘Tomato Cocktail’ made with Worcestershire sauce and Tabasco was popular in Prohibition-era America (about as exciting a drink as you could legally consume). Surely a few enlightened souls added a splash of bathtub gin. Here are two of our favourite variants.

Number 4: Vodka, Tomato Juice, Hawksmoor Spice Mix

Number 7: Horseradish infused Gin, Tomato Juice & Porter

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P R E - P R A N D I A L S

D R Y A P E R I T I F S W I T H A B I T T E R E D G E

‘Often a man takes a cocktail to freshen his appetite for breakfast. This object is attained because alcohol and bitters stimulate the stomach.’ This tip appeared in the Latter Day Saints’ Millenial Star in 1897. Breakfast is usually a bit early for us, but we’ll rarely refuse a pre-prandial sharpener before other hearty meals.

Sinking Spritz ~ 9.50Aperol, Vermouth, Picon Bier & Elderflower Cordial, topped with Sauvignon Blanc

Venice’s aperitif, Aperol, stirred with vermouth and a type of bitters that in Southern France are usually added to lager. All topped up with an elderflower-scented Sauvignon Blanc.

Garden Party ~ 10.00White Port, Redcurrant Campari & Prosecco

A very English version of Milan’s Sbagliato, a drink that translates as plain ‘wrong’ after a bartender at Bar Basso mistakenly used sparkling wine in a negroni in place of gin. First mixed by Adam McGurk at Hawksmoor Air Street.

Fancy Gin Cocktail ~ 9.00Gin, Orange Curaçao & Orange Bitters

A Gin Cocktail was originally a simple mix of gin, sugar, bitters & water, but before long someone fancifully swapped the sugar for Orange Curaçao. A few years later, when Vermouth replaced Curaçao as the bartenders’ mixer of choice, the Martini was born.

The Dandy ~ 12.00Cognac stirred with Maraschino & Benedictine, topped with Champagne

Adapted from a punch served at New York’s Waldorf-Astoria in the 1930s. We’ve taken a more refined approach, eschewing the original’s soda water in favour of more champagne.

Hawksmoor Collins ~ 9.50Beefeater 24, Campari, Orange Bitters & Lemon, topped with Soda

In the 1820s, or thereabouts, a waiter at Limmer’s Old House on Hanover Square by the name of John Collins was mixing a gin punch, which, confusingly, became known as a Tom Collins, probably because it was usually made with sweetened Old Tom gin. We add a dash of Campari to give it a bitter edge.

P O S T- P R A N D I A L S

A F T E R - D I N N E R D I G E S T I F S

As The Journal of the American Medical Association tells us in 1898, ‘The sense of relief to a stomach by the post-prandial swallow of cognac is well known.’ But some prefer something a little racier: ‘the favourite post-prandial hold-me-ups with American men are Crème de Menthe and Chartreuse, except in New Orleans where Absinthe is king of a daily carnival in the Creole quarter’ (The Current Literature Magazine, 1894). All of the drinks in the Cards & Cigars section on page 8 are also perfect for leisurely post-gluttony drinking.

Made Man ~ 9.50Rye Whiskey, Fernet Branca, Yellow Chartreuse & Cherry Heering

A variation on the Manhattan that Mad Men and Goodfellas would have enjoyed at the end of a hard day’s work. Created by Ali Reynolds from Hawksmoor Spitalfields.

Precursory Cocktail ~ 9.50Dixon’s ‘Double Diamond’ Port, Vermouth, Angostura & Orange Bitters

A rich, complex mix of fortified wines and bitters that was designed (and works really well) as a pre-prandial by Tim Phillips, a cocktail guru from down under. We prefer it though as a post-prandial hold-me-up after a large meal.

Vieux Carré ~ 9.50Cognac, Rye, Vermouth, Benedictine, Angostura Bitters, Peychaud’s Bitters

A close cousin of New Orleans’s most famous mixed drink, the Sazerac, this was created in 1938 by Walter Bergeron at the Hotel Monteleone in the city’s Vieux Carré (now known as the French Quarter).

Grasshopper ~ 9.00Brandy, Crème de Menthe, Crème de Cacao, Milk & Cream

Also first mixed in New Orleans, this retro favourite sits at the opposite end of the mixed-drink spectrum. Minty, creamy and green - for those who don’t take themselves too seriously.

Espresso ‘martini’ ~ 9.25Vodka, homemade Coffee Liqueur & Climpson’s Espresso

Once upon a time a Martini was a simple mix of gin and vermouth. Today, most are made with vodka and unlikely flavourings - Banoffee Martini anyone? Purists disapprove, but we have soft spot for some of these new-fangled creations. This is our take on the Espresso Martini made with our own mezcal-based coffee liqueur.

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B R I D G I N G D R I N K S

L I G H T E R A F T E R N O O N D R I N K I N G

As the prudish moral code, stiff etiquette and formal attire of the Victorian era gave way to the sociability, wealth and fashions of the Edwardians, well-to-do young men and women often found themselves at a loss after lunch. With no need for the horrors of gainful employment or the pre-dinner primping required only a few years earlier, they had to find a way to entertain themselves of an afternoon. And so the concept of Bridging Drinks began.

Air Street Cocktail ~ 10.00Chamberyzette, Vermouth & Lemon shaken with Cucumber, topped with Champagne

Light and refined, this was created by Rachael Naylor to mark the opening of Hawksmoor Air Street. It features an unusual dry vermouth infused with wild alpine strawberries said to have been created for wealthy Alps-visiting Victorians who couldn’t stomach the local hooch neat.

Hawksmoor Fruit Cup ~ 9.00Infused Gin, Vermouth, Curaçao, Lillet Rouge, Bitters & Ginger Ale

In 1823 James Pimm, owner of a London oyster bar, created a tonic to aid digestion and, thus, Pimm’s No.1 Cup was born. This is our homemade tribute to this most English of drinks.

Tokaji Smash ~ 9.00Tokaji, Apricot Brandy, Pineapple & Lemon

A light and refreshing drink made with the sweet Hungarian wine Tokaji (pronounced Tok-eye), which is said to have been a favourite with Queen Victoria, Beethoven and Bram Stoker. Created by Liam Davy from Hawksmoor Seven Dials.

Sherry Cobbler ~ 9.00Manzanilla Sherry churned with Citrus Fruits

The pre air-conditioning coolant of choice. In the words of Edgar Allan Poe, it’s ‘a light vinous punch, exceedingly well iced, and grateful to the delicate æsophagus’. In 1882 it was said to be ‘the most popular beverage in the country, with ladies as well as gentlemen’.

Champagne Charlie ~ 12.00Gin, Lemon & homemade Seasonal Fruit Syrup, charged with Champagne

Victorian Music Hall star George Leybourne was paid a stipend by Moet to extol its virtues on stage - and to drink nothing but champagne in public. In his 1867 song Champagne Charlie, always performed with a bottle in hand, he sings joyfully about days spent ‘swimming in Champagne’.

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C A R D S & C I G A R S

S H O R T, S E R I O U S , S T R O N G

In 1892 a (different) James Brown reported that ‘a card game was in full blast, with the usual poker accompaniments of cigars, cocktails, anecdotes and reminiscence’ before a ‘hole-card flip’ triggered a gun fight (Amusing Recollections of an Arizona City). This page contains the serious cocktails we think these card sharks might have enjoyed, cigars in hand.

Full-fat Old Fashioned ~ 12.50Butter-infused Bourbon, Sugar

Created by Adam McGurk at Hawksmoor Air Street, this features homemade butter-infused bourbon, painstakingly made over long hours with large quantities of bourbon, clarified butter and a sous-vide machine. Not for the (literally) faint-hearted.

Bottle of Manhattan (for 2 or 4) ~ 17.50 / 35.00 Bourbon, Vermouth, Maraschino, Angostura Bitters & a dash of Absinthe

We serve this classic by the bottle, which used to be common practice. In The Maltese Falcon, Sam Spade keeps one in his desk to help him think through particularly tricky cases. Probably invented at New York’s Manhattan Club in the 1870s, we make it to an 1892 recipe that calls for a dash of absinthe.

Añejo Slope ~ 9.00Anejo Tequila, Punt e Mes, Orancio Vermouth, Apricot Brandy

The Slope is a Park Slope (Brooklyn) name-sake cocktail created by New York’s Julie Reiner to rival the Manhattan. We make this version with Taptio añejo tequila instead of rye whiskey and an additional slug of Cinzano Orancio.

Stolen Heart ~ 9.00Compass Box Spice Tree, Kamm & Sons Ginseng Spirit & Apricot Brandy

A rich, wintery mix featuring two London-born spirits that have had run-ins with the law. Chiswick-blended Spice Tree was banned by the whisky police for using a non-approved aging technique borrowed from fine-wine production, whilst Highbury’s bitter-sweet ginseng-infused Kammerling’s had to change its name to Kamm & Sons after legal ranglings with German brand Kuemmerling. Created by Ali Reynolds at Hawksmoor Spitalfields.

Mac Daddy ~ 9.00Chivas 18 & Stones Ginger Wine

The name of this ‘pimped’ Whisky Mac loosely translates from Louisianan Creole as ‘Top Pimp’, which feels appropriate given that Stone’s Ginger Wine was long marketed as an aphrodisiac. (And, even less likely, as a cure for cholera - sales spiked during the cholera epidemic of 1832).

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D I S C O D R I N K S

F R U I T - H E AV Y PA R T Y S TA R T E R S

A range of less serious drinks that have fuelled many a disco over the years. If Del-Boy were to pop in, these are the ones he’d go for. All of them are fruity and exotic, and most are pretty strong. You’ve been warned.

Piña Colada ~ 12.00Havana 7 year old Rum blended with Coconut sorbet & fresh Pineapple

Some date this all the way back to the 1820s when El Pirata Cofresi, Puerto Rico’s Robin Hood, mixed a similar drink to boost his crew’s morale and fend off scurvy. But the modern incarnation (blended, kitsch) didn’t appear until 1954.

Nuclear Banana Daiquiri ~ 11.00Overproof Rum, Yellow Chartreuse, Falernum & Lime blended with ripe Banana

Our take on a drink that doesn’t take itself too seriously by the late, great Gregor de Gruyther. We’ve just added half a banana and blitzed it. Silly, but tasty.

Rogerio’s Batida ~ 11.00Cachaça, Coconut Sorbet, Condensed Milk, Passion Fruit & Lime

Until recently Rogerio Galvao was a familiar fixture at Hawksmoor Spitalfields where he worked his way up from barback to become one of our longest serving bartenders. Before he headed back to Brazil he mixed up this take on one of his country’s favourites, the Batida.

Mai Tai ~ 8.50Jamican Rum shaken with Lime, Orgeat and Orange Curaçao

Tiki drinks flourished in Depression-era California. For the price of a tropical-fruit-laden cocktail, down-at-heel Americans could escape to an exotic mythical Polynesian paradise. As Trader Vic put it: ‘Tiki intrigues everyone. You think of beaches and moonlight and pretty girls without any clothes on. It is complete

relaxation.’

Concealed Weapon ~ 9.50Absinthe shaken with Chambord, Lemon & Raspberries

In this one London bartender Danny Smith (a man who knows how to disco) tames the green fairy, softening a hefty measure with raspberries.

B E E R S & C I D E R S

Meantime London Lager ~ 4.50

Meantime Pale Ale ~ 4.50

Kernel IPA ~ 5.00

Kernel London Porter ~ 5.00

Cotswold Cider Co Side Burn ~ 6.50

Cotswold Cider Co Sweet Cheeks ~ 5.75

Cotswold Cider Co No Brainer ~5.25

H O U S E S P I R I T S ( A L L S E R V E D A S 5 0 M L )

Chivas Regal 12 Year Old ~ 7.00

Martell VS ~ 6.50

Wild Turkey 81~ 7.00

Rittenhouse 100 Rye ~ 8.00

Havana Club 3 Year Old ~ 6.75

Havana Club 7 Year Old ~ 7.50

Olmeca Altos Blanco ~ 6.75

Beefeater ~ 6.75

Absolut ~ 6.75

S O F T S

Apple & Mint Swizzle ~ 3.00

A Lot Like Lilt ~ 3.00

Ginger ‘n’ Juice ~ 3.00

Fresh Lemonade ~ 3.50

Cornflake Milkshake ~ 4.00

Freshly Squeezed Orange Juice ~ 4.0011