What drink to orderAny venue that covers its menu folders with ’60s-era fabrics (there’s a different design for each drink list, naturally) clearly sweats the little things. If you’re not convinced, consider the wine menu: a 75-page, 17,000-strong love letter to the pleasures of the vine. While the list is divided into regions and styles – think white Burgundy, rosé or shiraz – it switches things up by highlighting key producers in each category and offering different vintages. The rest of the drinks package demonstrates similar attention to detail. The Gibney Gibson, for instance, is served with a smoked onion and pickled cherry tomato along with the classic pickled onion (all three garnishes are house-made), and a dropper of Islay whisky so drinkers can fine-tune their drink’s smokiness. It’s an apt signature for a venue awash with old-world glamour. The Clear Intentions – a clarified milk punch riffing on the Cosmopolitan – and a Whisky Highball lengthened with house pineapple soda suggest bartenders are also across contemporary drinks trends.
