Following 5cc’s philosophy of serving ‘honest’ drinks with fresh produce and homemade ingredients, this latest venue has introduced a new range of barrel cocktails, including the Barrel’y Legal with rock candy cordial and rum.
Created by head bartender Daniel Andersson and group bar manager Charles Montanaro, the 5cc Electricity Showrooms cocktail menu also features the Italian Gentleman (bourbon, rye, Campari and white vermouth with a touch of maraschino, served in an absinthe-rinsed glass); the Play Dead (rye, yellow chartreuse, Lillet blanc and Fernet Branca); or the Postorder (rosemary honey and Demerara rum with mint and lime juice, finished with Cremant).
To complement the drinks selection, nibbles include marinated goat’s cheese with chilli, garlic and smoked beechwood mackerel pate, and a free-range British duck liver parfait.
Design-wise, 5cc Electricity Showrooms has taken inspiration from sister bars at the Well & Bucket, Harrild and Sons and Exmouth Arms, while staying in tune with the site’s historic identity.
The cocktail bar features high leather chairs, booths and long copper bar tops, contrasting with the neon-lit flooring and black sheen walls. An eclectic soundtrack is be played throughout the week, and guest DJs spin soul, old school rock ‘n’ roll and rhythm and blues at the weekend.
Located on 39a Hoxton Square, the new 5cc is open from 6pm to 12am Sunday to Thursday, and 6pm to 1am Fridays and Saturdays.
The new opening comes just seven months after 5cc launched its third venue in the City of London. Unlike the group’s other sites, the City location focuses largely on its whiskey offering, with a menu featuring 80 different rare whiskeys from countries including Taiwan, Japan and New Zealand.
Last year 5cc’s parent company Barworks sold its Hoxton Bar and Kitchen for £1.9m to fund its expansion plans.
At the time, the group’s co-owner Marc Francis-Baum told BigHospitality: “If you look at the Electricity Showrooms [also in Barworks’ portfolio], we’ve got a dance floor in the basement. We’d like to give it a more grown-up feel so a cocktail concept would definitely work.”