The Bar at Hakkasan Mayfair marks 25th anniversary with new cocktail menu

The Bar at Hakkasan, located in the Mayfair restaurant on Bruton Street in London, has launched a new cocktail menu, marking 25 years since the venue first opened. The extensive collection of signature drinks was created by director of beverages Wendy Hopkins and head of bars Phoebe Doran, and builds on the programme originally established by the late drinks industry figure Dick Bradsell.

The menu combines existing Hakkasan drinks with new creations, drawing on influences that range from 1960s Hong Kong to contemporary London. Alongside the alcoholic serves, there are non-alcoholic versions of 13 of the signature cocktails, labelled throughout and intended to offer the same range of flavour and presentation as the standard drinks.

Among the established libations is the Lychee Martini, which combines Belvedere vodka, lychee, lime, orange cream bitters and rose. Another returning favourite, The Hakka, dates from the restaurant’s early years and layers Belvedere vodka, Akashi-Tai saké, Briottet Lychee liqueur, lime, coconut and passion fruit. The Silk Road Margarita pairs Casamigos Blanco tequila with pistachio, pineapple, lime, agave and cardamom.

The selection also features a number of spirit-forward tipples. The Peking Sour references the restaurant’s Cantonese background and blends Hennessy VSOP cognac, duck fat-washed Buffalo Trace bourbon, Coachbuilt Whisky scotch, grapefruit and Angostura bitters. Meanwhile, the Heritage Manhattan combines Johnnie Walker Blue Label whisky, coconut, Del Professore Torino Rosso vermouth and Angostura bitters, and the Smoky Negroni uses Suntory Hakushu Distiller’s Reserve whisky, Akashi-Tai umeshu, Campari, Antica Formula vermouth and a mist of Ardbeg ten-year-old scotch whisky.

For those in search of lighter options, the Kowloon Cooler 2.0 is a highball made with Belvedere vodka, berries, vanilla and Double Dutch soda water, and the Za’atar Paloma mixes Patrón Silver tequila, za’atar spice, grapefruit, agave and Saicho Osmanthus sparkling tea. Larger groups can also choose from a range of sharing drinks.

The full à la carte food menu is available in the bar, with dishes such as a dim sum platter, whole Peking duck and braised whole lobster noodles in royal supreme broth.

Yavuz Pehlivanlar, CEO of Hakkasan Group, said: “Since joining Hakkasan Group, I have been consistently inspired by the extraordinary depth of talent, creativity and heritage that runs through everything we do. This cocktail collection is an early and exciting expression of the ambitious programme of development and refinement the group is committed to delivering across every facet of the Hakkasan experience. It reflects both who we are and who we are becoming – a brand that honours a remarkable 25-year legacy while pushing boldly and unapologetically into its next chapter.”

Food Desk

To book a table at The Bar at Hakkasan, 17 Bruton Street, London W1J 6QB, call 020 7907 1888 or visit the restaurant’s website here.