If you’re wondering where Red Nose Bar gets its unusual name from, let us quench your curiosity. It’s named after a classic 1935 cocktail book, So Red the Nose, or Breath in the Afternoon, a collection of cocktail recipes from 30 famous writers like Ernest Hemingway that “put the literary stamp of approval on drinking”​ during the Golden Age of cocktails. The bar epitomises that sentiment through the belief that fine drinks are an art form.

Housed within a stone-build neoclassical building with an inner courtyard, the space itself is a physical representation of its inspiration, with vintage books (including a first edition of the famous tome) and references to Hemingway ever present, as well as vintage bar tools, antique globes and typewriters to really bring the theme home. Founded in 2018 by Yannis Kitsios, a native of the coastal Greek city Volos, the bar has been created in his vision to open a bar where classic tradition is mixed with contemporary cocktail making.

The core Cocktail Book menu focuses on providing a journey through cocktail history and into its future. There are plenty of classics to choose from as well as signature cocktails that showcase the team’s brimming creativity. The menu features spirits from its 500-strong back bar as well as small batch Greek vermouths and regional herb infusions, to citrus and honey from nearby producers. Glassware comes straight from the freezer and as for garnishes, they are always carefully considered – visually appealing, fully edible, and in most cases homemade. This attention to detail allows the team to elevate every cocktail, turning it into a complete sensory experience.

The bar team further flexes its mixology muscles with techniques such as barrel ageing, fat washing and sous vide. The juices are prepared in-house at their lab, as are the majority of their syrups, purées, and even liqueurs. They then utilise deep freezing techniques to ensure they have access to seasonal ingredients throughout the year. 

But Red Nose Bar is more than a place that serves drinks. It works hard to contribute to the local and global bar community through events, collaborations and education programmes too. It also provides Mixology Workshops for consumers to learn the craft of the cocktail, and is no stranger to a themed night either – from Prohibition-themed speakeasy nights to tropical summer luaus in the garden. They actively collaborate with local artists, musicians, and chefs and offer their walls for rotating art installations or their space for chefs to host pop-ups or supper clubs.