Paul Kay

America’s Prohibition Era, the period from 1920-1933 when alcohol was banned in the US, is one of the most romanticised of the 20th century. Perhaps it’s because it conjures up images of crusading cops and iconic gangsters striving to outsmart and outgun each other; then again, it might have more to do with the rise of the speakeasy – secret drinking clubs where those in the know could indulge in the poison of their choice with likeminded souls without scrutiny. It is from this era that Lily & Bloom – the new and already booming bar and restaurant concept from the guys behind Volar, Halo and Roxie – takes its principal inspiration. Created in partnership with creative agency The Mangkut Group and New York-based design firm AvroKO (whose previous Big Apple projects include Public and Double Crown), it’s a large and subtly elaborate space spanning two floors. Upstairs is Lily, a hypnotically welcoming bar augmented by carefully conceived details and features rescued from the mists of time. The ornate grill that backs the bar, for example, is based on a detail from a sketch of a now-gone 1900s New York market, the chairs are inspired by seating from various forms of transport of the era, while intriguing trinkets and curiosities enliven nooks and crannies. Here, the focus is on cocktails, specifically old-school favourites and modern classics made with boutique spirits and consummate care. Following our recent penchant for rum drinks, we sampled the Old Cuban (rum, lime, sugar,