Prohibition is the general theme at Bristol’s The Milk Thistle, influencing everything from decor to the style of cocktails served, but there’s so much more to discover throughout the four floors of this venue.

First there’s the striking building which, in keeping with the speakeasy style, you ring a buzzer outside to enter. Built in 1850 as a merchant’s residence, many of the building’s original features have been maintained, including a stained-glass window, bespoke wooden panelling, and a large collection of taxidermy. The latter has provided the inspiration for The Milk Thistle’s latest cocktail menu, ‘The Dreadful Tea Party Pt. 2’, based on Victorian era comic-horror Penny Dreadfuls, which imagines an after-hours tea party held by these taxidermy animals.

The beautifully-designed menu consists of 16 original drinks, with plenty of spirit-forward Prohibition-style options, but a selection of longer serves too. The menu lists a pair of non-alcoholic options, although much of the menu can be recreated without alcohol. A large amaro and vermouth collection allows for the creation of lower-ABV serves too.

This is just one facet of The Milk Thistle’s commitment to inclusivity, representative not only of the diverse team, but Bristol’s progressive demographic too. Multi-lingual team members allow for communication with guests in seven different languages, while LGBTQIA+ representation on the team contributes to a distinctly inclusive and welcoming environment. The bar also provides tailored support for neurodivergent team members, and conducts accessibility audits. Having a diverse and multicultural team also ensures that cocktail names are well considered and inclusive.

All of this contributes towards a warm and welcoming environment, with personal service – servers will tailor drinks recommendations, those celebrating special occasions receive a glass of fizz, and bills all come with stickers. The whiskies enjoyed by a guest are recorded in the reservation system to inform future suggestions, for example. And there’s no shortage of whisky to choose from, showcased in the bar’s whisky vault, complete with original 19th century bank vault door, and a period jeweller’s cabinet converted into a bar.

Elsewhere in the building there are plenty of old books that guests are welcome to read, and a chess table that’s in high demand by regulars. Decor is somewhat more modern in the private-dining attic bar, where dinners are held for up to 14 people.

The Milk Thistle has a refreshingly practical attitude towards the use of expensive lab equipment and complicated techniques, preferring a generally simpler approach. The menu nevertheless features ingredients made through techniques such as fat washing and carbonation. A single day of prep per week takes place in a prep kitchen on the top floor of the building.

The entire team is involved in menu creation, with a new cocktail list created every six-to-eight months. Beyond contributing towards these, team members receive extensive training and support, including an innovative approach when it comes to classic cocktail specs. And this approach to education extends beyond the bar’s four walls, with The Milk Thistle arranging training and tastings for the local hospitality community too.

The bar’s commitment to sustainability, meanwhile, extends to various aspects of the operation, such as minimising water wastage through the use of ice – another element taken very seriously here. To reduce glass waste, meanwhile, house spirits are delivered in ECO totes, and parent company Hyde & Co Group operate their own zero-emission delivery drinks distributor.

With a number of committed foragers on the team, a ready supply of seasonal and sustainable ingredients is in use at the bar too, and team foraging trips are a great way to provide staff with extra hours that benefit mental wellness too.