Hawksmoor launches cocktail delivery service in Scotland - here's what you can order

The popular steak restaurant, which has an outlet in Edinburgh, has launched a cocktail delivery service.

Published 4th Nov 2020
Updated 9 th Aug 2023

The Hawksmoor at Home range has added a cocktail delivery selection to its online shop, with drinks available to order for delivery across Scotland from Wednesday 4 November.

The new drinks launch falls at a time when some of us can no buy a drink from a restaurant, bar or pub, due to the current coronavirus restrictions.

Inspiration behind the cocktail delivery service

Inspiration for the drinks goes back to the godfather of modern bartending, Jerry Thomas, who in 1862 wrote that bottled cocktails are well suited to “fishing and other sporting parties, although some patients insist [on them] in the morning as a tonic”.

The range of cocktails available include classic and new creations, which have been expertly crafted.

The bottled Cocktails at Home range features four drinks, each serving two people (200ml) and are priced between £12 and £14 and £48 for a set of all four.

There are also four canned Cocktails at Home, which are single serves and can only be purchased as a set for £28.

The bottled cocktails

Ultimate Dry Martini – When the team were in New York trying (and, due to Covid, failing) to open a Hawksmoor an olive’s throw from the birthplace of the Martini, they delved deep into the drink’s history, taste-toured its evolution and tried dozens of variants before coming up with The Ultimate.

Made with Hepple Gin, a top-secret blend of vermouths and a few drops of lemon oil made for Hawksmoor from lemons grown on Filicudi, a tiny island off Sicily.

At the perfect dilution, all it needs is an hour and a half in the freezer. No shaking, no stirring, the team say that this is the perfect Martini every time.

Sour Cherry Negroni – this Italian aperitif is made with preserved English cherries.

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Fuller-fat Old Fashioned - a leisurely sipper that requires a painstaking process of infusing brown butter into bourbon. Sweetened with tonka bean and with a hint of chocolate and toasty oak from the barrel-aged Woodford Reserve.

Hepple Gimlet – The Gimlet started life as a rough and ready scurvy cure in the British navy. This slightly more refined version is flavoured with a cordial made with blackcurrant leaves foraged from near the village of Hepple in Northumberland.

This can be served ‘straight up’ from the freezer or topped with soda or Champagne.

The canned cocktails

Ginza Highball - is inspired by the old school cocktail bars of Tokyo’s Ginza district where white-jacketed bartenders have long mixed highballs with painstaking precision.

A blend of Johnny Walker Black Label, distilled quince, apple and lemon verbena soda. Light, delicate and moreish.

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Hawksmoor Calling – a long, dry remix of an old favourite, the Hawksmoor Collins, that draws a little on Milk & Honey’s London Calling.

Made with honey and chamomile-infused gin, lemon and a touch of dry sherry, topped up with soda.

Back Burner – A blend of Mezcal, Tequila and distilled pasilla chilli bring smoke, heat and punch, with added tang from homemade pineapple soda.

20/20 Cosmo - is a grown up take on the ‘80s classic that retains all the fun of the original but with the additional complexity of orange wine and a big hit of fizz.

Hand drawn illustrations on bottles and cans are courtesy of long-time Hawksmoor collaborators SAINT design.

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They are inspired by different eras of cocktails’ past, from a simple Arts and Crafts-style Martini cockerel to the fun and frivolous neon ‘80s parrots on the 20/20 Cosmo and Back Burner cans.

Cocktails at Home are a part of the growing Hawksmoor at Home range, available for nationwide deliveries initially for the next two weeks.

Further delivery dates will be released every two weeks. Cut off for deliveries is midday 48 hours prior to desired date. To order, please visit the Hawksmoor website.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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