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A crisp, floral aperitif style sipper: we slow stir Tanqueray gin with dashes of Aperol, Lillet Blanc and Fee Brothers peach bitters. Served on the rocks and finished with a grapefruit zest, this is the perfect palate cleanser.

A nod to the Scottish heritage of our bar staff: we shake Our take on a daisy; a classic style of drink that was popular around the turn of the last century. We shake up a good measure of Maker’s Mark Bourbon with Cointreau, lemon juice, apricot marmalade and just a touch of sugar before being serving over ice in a rocks glass and wakening up with a splash of ginger ale. Sick of your usual whiskey and dry? Give this one a try.

As a salute to our friends next door in Hoboken, we’ve named this hot, blazer style drink after an old hobo term meaning “drinking alcohol to keep warm.” We combine Maker’s Mark Bourbon with Grand Marnier, white Cacao, Fee Brothers Aztec Chocolate and orange bitters and a tiny dash of absinthe before setting alight and flaming neat into a rocks glass. Come in out of the cold and wrap this winter warmer around you…

A fruity vodka cocktail with a difference: we muddle together fresh strawberries with cracked black pepper, a dash of lemon juice and a touch of sugar, before adding a good measure of Basil-infused Ketel One vodka and a dash of yellow Chartreuse liqueur. We churn the whole mixture up over crushed ice to produce an intriguing mix of sweet, sour and savoury.

Our take on a flip; a classic style of drink dating back to as early as the late 1600s: Monkey Shoulder blended Scotch Whisky is shaken up with Poire William liqueur, honey syrup and lemon bitters and smoothed with a touch of egg white. Served straight up in a and finished with a slice of fresh pear, this smooth creamy tipple is the perfect after dinner drink.

This unusual but simple twist on the classic Daiquiri featured on the launch menu for our Market Cocktail Night and proved to be a bit of a favourite. We shake up Havana Anejo Especial with lime juice, honey water and fresh torn
basil leaves to produce a richer, warmer version of the classic.

Our version of a drink originally invented by Dick Bradsell in London in the 90s; we shake up fresh raspberries with Ketel One vodka, Crème de Framboise, a dash of lemon juice and a touch of sugar before serving in a champagne flute and topping with Spanish Cava.

Can’t decide? Don’t see what you’re looking for? Not to worry – tell us what you’d like and one of our experienced bartenders will be happy to rustle you up something that suits you. Alternatively, just ask us for a surprise and see what we put in front of you – you might discover your new favourite drink…

As with many vintage cocktails, there are various conflicting stories as to the origin of the Southside. One story traces the birth of the drink back to Chicago during prohibition, where Southside gangsters mixed citrus and sugar with their poor quality bootlegged spirits to make them more palatable. Another version claims the drink originated at the Southside Sportsmen’s Club in the Hamptons, Long Island as a sophisticated thirst-quencher for club members. Either way, this combination of fresh lemon muddled with mint and caster sugar, shaken up with Tanqueray and finished with a splash of soda is perfect for mobster and socialite alike!

Created for an exclusive club of Philadelphia’s finest high society sometime around the turn of the last century, this was once the tipple of choice of the pre-prohibition gentleman. A large measure of Tanqueray gin is shaken up
with fresh lemon juice, Antica Formula sweet vermouth, egg white and a splash of our in-house made raspberry syrup to produce an exquisite drink worthy of only the finest!

The Alexander first appeared in print in Hugo Ensslin’s ‘Recipes for Mixed Drinks’ in 1916 and originally consisted of equal parts gin, crème de cacao and double cream. It became a prohibition favourite due to the sweet
cream and liqueur helping to mask the roughness of the illegally-made ‘bathtub’ spirits. A variation substituting Cognac for Gin later became very popular, out shadowing the original as the quintessential dessert drink. Nowadays, without the hindrance of inferior spirits, both versions are well worth a try so we leave the choice up to you – Gin or Cognac?

This drink is thought to have originated at the Holland House in New York sometime in the 1920s, at which point it was the bar’s signature cocktail. It makes use of Genever; a maltier style of Dutch gin, from which the London dry style we commonly see today is thought to have evolved. To this we add Dolin French dry vermouth, Maraschino liqueur and lemon juice, shake it up and serve up in a martini with a fresh cherry and a lemon twist.

Created in New Orleans by Joseph Santina sometime around the 1840s, the distinguishing feature of the crusta is how it is served. We take Courvoisier VSOP cognac, shake it up with Cointreau, Maraschino, lemon juice and just a
touch of sugar and serve in a champagne flute with a frozen sugar coated lemon zest rim.

Named after the prestigious tourist avenue in Paris, this smooth after dinner drink featured in Harry Cradock’s seminal Savoy Cocktail book in 1930 and is our new favorite here at Misty. We shake up Courvoisier VS Cognac withlemon juice, Angostura bitters, egg white and just a touch of green Chartreuse before serving up in martini and finishing with an Angostura flame to produce a wonderfully complex and herbal mix of flavors.

Created by the legendary Don the Beachcomber sometime in the 1930s at his restaurant in Hollywood,the Missionary’s Downfall is surprisingly subtle and refined for this style of drink and really is one of the great underappreciated tiki classics. Starting with Havana Anejo Blanco Cuban rum, we add mint, lime juice, fresh pressed pineapple juice and peach bitters, shake up and serve long over ice with a fresh mint sprig.

This name of this wonderful floral cocktail derives from the drink’s sky blue color due to the use of Violet liqueur in the original 1916 recipe. Although the Aviation appeared later in print in 1930, sadly omitting the Violet liqueur and for years this became the standard recipe. At Misty, we favor the original version and so we shake up a good measure of Plymouth gin with Maraschino, lemon juice and a touch of Massanez Crème de Violette before serving up in a martini and finishing with a fresh cherry.