Hix Oyster & Chop House


We have an extensive selection of wines to suit every palate and budget. We have also made suggestions to pair your wine to your meal, which we hope you find useful.

At the Oyster & Chop House we are all about the classics. We'll always have an extensive range of cocktails from the earliest beginnings of mixed drinks right through to today's golden age of bartending.

Try our head bartenders new cocktail Tartan Tipple or make one at home with his simple recipe.

Marmalade isn't the obvious ingredient for a cocktail but it really gives that breakfasts feeling to this drink

Blood orange marmalade

If blood oranges aren’t in season Seville oranges work just as well.
750g Blood orange
1.5kg White refined sugar

Put oranges into a large saucepan and cover with water. Bring to the boil, cover and simmer for 1 ½ hours. Remove oranges from the liquid but reserve the liquid. Cut the oranges in half and leave them on a plate to cool. Once they are cool scoop out the seeds with any pulp and push through a colander with the back of a large spoon. Put the pulp into the cooking liquid and discard the seeds. With the skin cut the halves in half again and then cut them into fine strips. Add the peel back into the cooking liquid with the sugar and stir until dissolved. Bring to the boil and then boil rapidly for 15 minutes. Take off the heat and allow to cool for 30 minutes. Pour into a sterilized jar ready for use. This can be stored for up to 6-8months.

Serves 2

60ml Chivas Regal 12yr Blended Scotch Whiskey
40ml Somerset Pomona
4 Dash of Bitterman’s Celery bitters
20ml of Blood orange marmalade*
Orange rind for garnish

Fill a mixing glass with cubed ice. Put all ingredients into the mixing glass. Stir for approximately 10 seconds. Single strain into a rocks glass over a large cube of ice. Cut a piece of orange rind 2x8cm. Twist the rind over the surface of the drink and place in the glass.



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  • Chop House drinks