Nightjar Menu & Prices — London

SHAKE WITH CRACKED ICE: 1 BAR SPOON Gum Syrup, 2 DASHES Aromatic Bitters, 60 ML Dekuyper's Genuine Hollands Geneva Gin 1930s, 2 DASHES Grand Marnier Cordon Rouge 1960s, 1 Lemon Peel.

COMBINE IN A MIXING GLASS: 30 ML Bourbon or Straight Rye, Of your choice from our Vintage Cabinet, 30 ML Red Vermouth, 2 TO 3 DASHES Peruvian Bitters. STIR WITH ICE & STRAIN INTO A COCKTAIL GLASS.

PREPARE A BAR GLASS: 30 ML Booth's Old Tom Gin 1920s, 60 ML Martini Rosso Sweet Vermouth 1960s, 1 DASH Boker's Bitters, 2 DASHES Maraschino Liqueur, 2 DASHES Gum Syrup optional. SHAKE WITH ICE & STRAIN INTO A COCKTAIL GLASS.

COMBINE IN A MIXING GLASS: 5 GRAMS Superfine Sugar, 1 Splash of Water, STIR TO DISSOLVE: 45 ML Bourbon or Straight Rye, Of your choice from our Vintage Cabinet, 1 TO 2 DASHES Aromatic Bitters, 1 SPLASH Simple Syrup to taste, 1 DASH Absinthe optional, 1 Lemon Twist. STIR WITH ICE & STRAIN INTO A TUMBLER.

PREPARE A COCKTAIL GLASS COATED WITH ABSINTHE, STIR WITH CRACKED ICE: 45 ML Martell Cordon Bleu Cognac 1970s, 1 BAR SPOON Gum Syrup, 3 DROPS Selner Bitters sub-aromatic bitters, such as Peychaud's Bitters. STRAIN INTO THE PREPARED GLASS. Garnish with a Lemon Twist.

BUILD IN A DOUBLE ROCKS GLASS: 20 ML Gordon's Special Dry London Gin 1950s, 20 ML Carpano Vermouth Classico 1980s, 20 ML Campari 1930s. Garnish with an Orange Wedge.

STIR WITH ICE: 60 ML Carpano Vermouth Classico 1980s, 30 ML Nogara Rhum Vieux 1930s, 2 TO 3 Grand Marnier Cordon Jaune 1980s, 2 TO 3 DROPS Angostura Bitters, 1 BAR SPOON Grenadine or Simple Syrup, 1 Orange Twist. STRAIN INTO A COCKTAIL GLASS. Garnish with a Cherry.

SHAKE WITH CRACKED ICE: 20 ML Bisquit VSOP Cognac 1970s, 20 ML Grand Marnier Cordon Jaune 1980s, 20 ML Lemon Juice. STRAIN INTO A COCKTAIL GLASS.

STIR WITH ICE: 20 ML Martini Rosso Sweet Vermouth 1960s, 20 ML Rossi Bitter Aperitivo 1980s, 10 ML Campari 1930s, 10 ML Palomino & Vergara Fabuloso Brandy De Jerez circa 1970s. STRAIN INTO A COCKTAIL GLASS.

SHAKE WITH ICE: 30 ML Plymouth Dry Gin 1970s, 30 ML Carpano Vermouth Classico 1980s, 2 DASHES Fernet Branca. STRAIN INTO A COCKTAIL GLASS. Garnish with an Orange Twist.

STIR WITH ICE: 20 ML Old Overholt Straight Rye Whiskey 1983, 20 ML Red Vermouth, 20 ML Benedictine, 3 TO 4 DASHES Absinthe, 3 TO 4 DASHES Peychaud's Bitters. STRAIN INTO A COCKTAIL GLASS. Garnish with a Maraschino Cherry.

SHAKE WITH ICE: 40 ML Herradura Silver Tequila 1990s, 20 ML Grand Marnier Cordon Jaune 1980s, 20 ML Lime Juice, Splash of Sugar. SERVE UPON THE ROCKS OR STRAIGHT UP; SALT RIM ON REQUEST.