Cocktails - Lawbreaker Cocktail

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  • Last food orders for the kitchen are taken at 23:00hrs Monday to
    Saturday, and 22:00hrs Sundays and Bank Holidays.

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Lawbreaker Cocktail
from the Oscar bar team at Charlotte Street Hotel


  • One lemon
  • Ice cubes
  • 50ml (1 ¾ fl oz/3 tablespoons) rye whiskey
  • 20ml ( fl oz/1 ⅓ tablespoons) French vermouth (such as Noilly Prat or a dry white wine can be substituted)

For the homemade grenadine syrup (makes 250 ml/8 ½ fl oz/1 cup):

  • 225g (8 oz/ ¼ cup) granulated sugar
  • 250ml (8 ½ fl oz/1 cup) unsweetened pomegranate juice
  • One tablespoon lemon juice and a few drops rose water


  • To make the homemade grenadine syrup, bring the sugar and pomegranate juice to a rapid boil in a small saucepan. Boil for 5 minutes or until slightly thickened. Remove from the heat and let cool, then add the lemon juice and rose water. When completely cool, it can be stored in a sterilised bottle. It will keep for up to 3 weeks
  • With a sharp knife, pare off a wide piece of lemon peel about 8cm (3 in) long, making sure to get as little of the white pith as possible, and set aside for the garnish. Squeeze the lemon and reserve the juice
  • Half-fill a cocktail shaker with ice cubes, then add the whiskey, vermouth, 25ml ( ¾ fl oz/1 ⅔ tablespoons) of the grenadine syrup and 15 ml (½ fl oz/1 tablespoon) of the lemon juice. Shake vigorously for 10 seconds, then fine strain into a chilled coupette glass
  • Twist the lemon peel into a spiral shape over the glass, to release the oils, then add to the drink to serve