East 8 Hold-Up

The East 8 Hold-Up has one of the better origin stories in modern bartending. Kevin Armstrong created it in 2010 at Milk & Honey in London and named it after E8, the Hackney postcode where he lived, which had a reputation for muggings at the time. As the story is usually told, Armstrong’s friend Sam was held up one night in E8 while caught with his trousers down, and ended up chasing the mugger down the street with his belt wrapped around his fist. Armstrong decided a night like that deserved its own drink.

The drink itself is a lot more relaxed than its backstory. Vodka, Aperol, pineapple juice, lime, sugar syrup and a touch of passion fruit syrup are shaken and poured over ice, then finished with half a passion fruit and a sprig of mint. It is tropical and bittersweet at the same time. Pineapple and passion fruit come through first, the Aperol’s bitter orange keeps it from tasting like candy, and the vodka stays in the background so the fruit can lead.

It often gets compared to the Jungle Bird, which pairs rum and Campari with pineapple. The East 8 Hold-Up is lighter and fresher than that tiki classic, and it has become a staple on bar menus in London and beyond.

Glass: Old fashioned glass | Strength: Medium | Serves: 1 | Prep Time: 5 minutes

Bartenders tip: Fresh pineapple juice makes the biggest difference here. At Milk & Honey it was pressed fresh, and the bright, slightly frothy juice gives the drink a lovely texture. Go easy on the passion fruit syrup, since a teaspoon is plenty and more will bury the Aperol. Monin is the easiest brand to find. The passion fruit half is not just for looks, as it adds a burst of aroma every time you lift the glass.