OXO Tower Bar

Build me up Butterscotch Crystal Head vodka infused with butterscotch, shaken with Cartron
Cacao, vanilla, cream and a shot of coffee 15

Blood and Sand Must be one of the best known Scotch cocktails.
Macallan Double Cask 12 Year Old Scotch shaken with Antica
Formula (SULPHITES), Cherry Heering and pressed orange juice. 14.5

Gothic Manhattan A dark-hearted mix of Maker’s Mark Whiskey stirred
with Discarded Sweet Cascara Vermouth and Jerry Thomas bitters.
Black liquorice rinse. 14.5

Pink Sky at Night A refreshing and lightly sparkling number. Grey Goose infused with watermelon and basil, orange bitters, cranberry juice and a dash
of lemon. 13

At the Drive-inn Butter washed (DAIRY) Makers Mark 46 stirred down with maple syrup, chocolate bitters and popcorn essence. Served old fashioned style. 14.5

The Chardonnay Martini Made with Discarded’s Chardonnay grape skin Vodka, Italicus Rosolio di
Bergamotto and topped with chardonnay for a supremely delicate and floral
martini. Finished with an olive. 15

Sweet Revenge An OXO legacy, now with Grey Goose Essences white peach and rosemary, shaken with grapefruit juice, raspberry ripple, pineapple
juice and garnished with dried rose petals
14

Rum'eo and Juliet Served TIKI style with Plantation Dark rum hints of bergamot liquer,
Earl Grey, Lemon juice and Ginger warmth topped with Pusser’s
151 Rum and Lemon Tonic water for a truly tropical treat. 17

Dream Recall Tanqueray 10 Gin, Cartron Curaçao Bleue and Aperol shaken
with lemon juice and passion fruit syrup.
Topped with Fever Tree elderflower tonic.
Created by OXO Assistant Bar Manager Roma. 14.5

Orange is New Black Ketel One Vodka and Aperol shaken with lime juice and passion
fruit. Topped with tonic and a dash of Angostura Bitters. 14.5

Berry Gin Daisy Inspired by ‘Professor’ Jerry Thomas, bartender extraordinaire in
the 1880s. Tanqueray Royale Gin, raspberry ripple and lemon lengthened with soda. Crowned with Green Chartreuse.
14.5

Due South A luxurious, sparkling blend of St-Germain, Grey Goose Vodka,
HN Brut Champagne (SULPHITES) and the fresh fruitiness of
lemon (EGG) and raspberry ripple.
17.5

Pink Margarita Patron Silver Tequila, pink grapefruit liqueur, fresh ruby grapefruit
and pressed lime juice. Shaken and served with or without salt. 15.5

Garden of Eden A bright, floral cocktail that combines apple juice, cranberry juice
and rose syrup with Ketel One Vodka and the elderflower notes of St-Germain. 14.5

Pornstar Martini Crystal Head Vodka shaken with passion fruit, vanilla syrup and
lime juice. Served with a skull of HN Brut Champagne.
17.5

Southbank cocktail A love letter to our neighbourhood.
Bombay Sapphire Premier Cru Gin and Grey Goose Vodka shaken
with lychee liqueur, fresh ruby grapefruit juice and a spot of sugar. 14.5

Beauty and the Beast Patron Silver Tequila and pineapple juice shaken with passion fruit
syrup, fresh strawberries and basil.
Created by OXO bartender Elisario. 15.5

Classic Champagne Cocktail Bitters soaked white sugar cube doused with Courvoisier VSOP
Cognac. Charged with HN Brut Champagne (SULPHITES).
Grand Marnier crown and orange twist.
16.5

Melba Daiquiri Plantation 3 Stars Rum shaken with peach and raspberry.
A delicious twist on this Cuban classic. 14.5

French 75 Bombay Sapphire Premier Cru Gin mixed with dash of lemon and
sugar, topped with HN Brut Champagne, finished with lemon zest.
16

The Lady Cascara Berry Made with Discarded’s Sweet Cascara Vermouth infused with ‘coffee cherries’,
the discarded fruit of the coffee berry, Rin Quin Quin, a dash of Orange Bitters
then topped with Fever-Tree Grape and Apricot soda. 13

Jungle Bird Our take on 70’s tiki classic. Plantation Pineapple rum and Aperol
shaken with pineapple and lime juice. Spot of gomme. Served on
the rocks. 14.5

Penicillin A modern classic of liquid therapy to cure aches, pains and
colds. Johnnie Walker Black Label Whisky, lemon, honey
and Gimber ginger with a splash of Laphroaig 10 Year Old. 13.5

8th Floor Smash Belvedere Vodka and Grand Marnier shaken with strawberries.
Topped with HN Brut Champagne (SULPHITES). 15.5

The Last Word A little sour, a little sweet, a little pungent.
Tanqueray 10 Gin and Maraschino shaken with
fresh lime juice and green Chartreuse. 14.5

Espresso Martini Created in 1983 by Dick Bradsell at the Soho Brasserie, the
Espresso Martini mixes a shot of Italian espresso with coffee
liqueur and Ketel One vodka, combining your morning coffee with
your after-hours tipple
14.5

Negroni Tanqueray 10 Gin and Martini Rubino Vermouth (SULPHITES) stiffened
with Campari. Served on the rocks with an orange twist. 13

Collins Bombay Sapphire Premier Cru Gin mixed with sugar and lemon,
topped with ice and charged with Fever Tree soda water 13

Lyche and Rose Martini Our delicate twist on a lychee martini infused with a delicate
character of this aromatic tropical fruit and aroma of rose.
Vodka shaken with Kwai-Feh and lychee. Balanced with Rose
syrup and freshly pressed lemon juice. 14

OXO, Sauvignon Blanc, France, AC, 2018 5.5

Harvey Nichols, Sauvignon Blanc, New Zealand, 2017 7.25

Pinot Grigio, Erste & Neue, Alto Adige, Italy, 2018 7.75

Harvey Nichols, Chardonnay, Vina Arboleda, Chile, 2016 8.5

Harvey Nichols, Sancerre, France, 2017 9.5

Harvey Nichols, Chablis, France, 2017 9.5

OXO, Vin de Pays de L’Aude, France, 2017 5.5

Harvey Nichols, Malbec, Argentina, 2015 7.5

Harvey Nichols, Shiraz Clare Valley, South Australia 2017 7.5

Arboleda, Cabernet Sauvignon, Aconcagua, Chile, 2016 8

Harvey Nichols, Pinot Noir, New Zealand, 2016 9

Harvey Nichols, Corbieres, Languedoc, France, 2018 6

M Minuty, Chateau Minuty, Provence, France 2018 8.5

Harvey Nichols, English Sparkling Brut, England, NV 13

Harvey Nichols Champagne, Brut, NV 14.5

Harvey Nichols, Brut Rosé, France, NV 16.5

Moët & Chandon, Brut Impérial, NV 16

Moët & Chandon, Brut Rosé, NV 19

Peroni Nastro Azzurro, Italy, 5.1%, 330ml 6.5

Hiver, England, 5.0%, 330ml 6.5

Schneider Weisse, Germany, 5.4%, 500ml 8

Five Points Pale, England, 4.4%, 330ml 7

Five Points Railway Porter, England, 4.8%, 330ml 7

Timothy Taylor Landlord, England, 4.1%, 500ml 7.5

Paolozzi Hells Lager, Scotland 5.2% 330ml 6.5

Peroni Nastro Azzurro Gluten Free, Italy, 5.1%, 330ml 6.5

HN OXO Session IPA, England, 4

Peroni Nastro Azzurro Gluten Free, Italy, 5.1%, 330ml 6.5

HN OXO Session IPA, England, 4.5% 330ml 6.5

Magic Rock Saucery Session IPA, England, 3.9% 330ml 7

Maison SASSY Cidre Pear, France, 2.5%, 330ml 7

Maison SASSY Cidre Rosé, France, 3%, 330ml 7

Maison SASSY Cidre Brut, France, 5.2%, 330ml 7

Urban Orchard Cider, England, 4.5%, 330ml 7

Hibiscus Mimosa Hibiscus cordial shaken with pink grapefruit and lime juice.Charged with Fever-Tree Lemon Tonic. 6

Oriental Chill Crushed lychees, fresh lime juice and coconut syrup. Charged with organic ginger beer. 7.5

Seeds of Change Guava juice and crushed raspberries. Shaken with lime juice and fresh pomegranate. 7.5

Cinnamon Banana Colada Fresh banana, pineapple juice, cinnamon and coconut syrup. Blended with almond milk. 7

Three Spirit Perfect Serve Three Spirit botanical non-alcoholic spirit charged with London Essence Ginger Ale. Served over ice. 7

A Taste of Honey Blossoms blackcurrant syrup shaken with fresh mint, apple and lemon juice. Topped with honey and apple foam. 7

After Hours Cosmo Berry tea, fresh cranberry juice and lime cordial. Shaken with blood orange syrup and dash of lime juice. 7

Harvey Nichols, Non-Alcoholic Chardonnay, Australia, NV, Bottle 22

Peroni Libera, Italy, 0.0%, 330ml 4.5

Lucky Saint, England, 0.5%, 330ml 4.5

Freshly pressed juice Orange, ruby grapefruit, cloudy apple, cranberry, pineapple, tomato 4.25

Luscombe Farm Organic Soda, 270ml Raspberry Lemonade, Ginger Beer, Elderflower Bubbly 4.25

The London Essence Minerals, 200ml Tonic Water, Pomelo and Pink Pepper Tonic Water, Grapefruit and Rosemary Tonic, Bitter Orange and Elderflower Tonic, Soda Water, Ginger Ale 3.25

Fever-Tree Minerals, 200ml Tonic Water, Light Tonic Water, Lemonade, Bitter Lemon 3.25

Coca-Cola or Diet Coke 4.25

Harvey Nichols Still or Sparkling Water, 330ml 3/5.5

Smoked almonds (ve) 5

Castelvetrano green olives (ve) 5

Chips, aioli (v) 7

Padrón peppers (ve) 7

Vegetable gyoza dumplings, citrus wasabi sauce (ve) 8.5

Baby chorizo, orange and honey 10.5

Fried whitebait, nduja mayonnaise 10.5

Merguez sausage, spinach hummus, barbari bread 12.5

Soy glazed beef sliders, kimchi 18.5

Charcuterie sharing platter A selection of cured Italian meats, served with grissini, bocconcini and caper berries 19.5

Vegan sliders, tomato, baby gem, truffle sauce, chips (ve) 18.5

Selection of English cheese, biscuits and orchard chutney (v) 12.5