The historic QVB is full of surprises. A shopping destination it’s renowned as, but on the building’s second level hides a venue that’s a far cry from the hustle and bustle of levels below. ESQ, a restaurant and speakeasy bar tucked away on Level 2, offers a world away from the chaos of the city and the busyness of the day. Inspired by the Prohibition era, where clandestine meetings took place in dimly-lit underground bars, ESQ transports diners to the 1920s.

Stepping across the threshold of ESQ is akin to stepping back in time. In the day, the Romanesque Revival-style windows flood the space with natural light, and when nightfalls, their dramatic arching catches the moody light. Mahogany wood lines the walls and bar, reminiscent of an underground jazz club of yesteryear, while copper barware patinated by time is used to shake, stir and muddle.

Specialising in hand-crafted cocktails that nod to the hedonism of the ’20s, ESQ’s menu boasts drinks for everyone from the adventurous orderer to the occasional sipper. The John Hancock (which you can find the recipe for below) blends G.H Mumm champagne with freshly-pressed green apple juice and honey ginger syrup while the Tirra Missu — ESQ’s take on an espresso martini — is finished with a parmesan foam. It’s these kinds of twists on tradition you can expect from the food menu too. There’s a bar menu of snack plates that are ideal for accompanying an after-work drink, an array of small plates made for sharing, and more substantial main dishes and sides if you’re planning on making an evening of it.

If you’re yet to experience the old world magic of ESQ, consider this your sign to line up your special someone and cosy up in a plush booth for an evening of spectacular sips, tasty morsels and fabulous times. Read on for ESQ’s exclusive recipe for the John Hancock.

John Hancock

Ingredients

30ml Starward Two-Fold Whisky

30ml cloudy green apple juice

30ml Leatherwood honey and ginger syrup (combine 500ml honey with 250ml water and 60ml ginger juice)

60ml G.H Mumm Grand Cordon Champagne

A cube of crystallised ginger on a toothpick, to garnish

Method

Combine whisky, apple juice and honey and ginger syrup in a champagne flute and stir. Top with champagne. Garnish with crystallised ginger and serve. Makes 1.