Stirred & Bitter
Harbour Old Fashioned
The purist’s drink — bourbon, gula melaka and three kinds of bitters.
$27 The full pour →
Our take on the classic — barrel-rested for a fortnight before it reaches the glass.
Rocks, one large cube Strong $26
A negroni is three equal parts and nowhere to hide, which is exactly why we love making it. We batch ours with a juniper-heavy London dry, a robust red bitter and a sweet vermouth we fortify slightly, then rest the whole thing in a small oak cask for a fortnight before it ever sees a glass.
The barrel rounds off the edges and pulls a faint vanilla and dried-orange note through the bitterness. The result is softer and rounder than the version you stir to order, without losing any of the backbone that makes a negroni worth ordering.
We serve it short over a single large cube with an orange coin — and we will happily make you the un-rested version if you prefer your bitterness sharp.
The build
- Juniper-forward London dry gin
- Two-week oak rest
- Fortified sweet vermouth
- Stirred, served short
London dry gin, red bitter, sweet vermouth, rested two weeks in oak.
Pairs well with
- Marinated olives
- Cured-meat board
Rested in a cask that sits on a shelf above the bar where you can watch it work.
Anyone who likes their drink stirred, bitter and deeply aromatic.
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