From the boozy and caffeinated Espresso Martini to the provocative, passion fruit-spiked Pornstar Martini, many of the bar world’s most beloved modern classics were invented in London. But beyond these household names there’s another London-born cocktail that’s been largely flying under the radar — though it might be ready for its main character moment.
The East 8 Hold-Up, a humble combination of vodka, Aperol, lime juice, pineapple juice, simple syrup, and passion fruit syrup, recently ranked No. 45 on Drinks International’s annual list of the most popular cocktails in the world. Sandwiched between beloved, well-known concoctions like the Piña Colada and the Vieux Carré, its inclusion on the list might seem to have come out of left-field. But the cocktail is far from new. Created in 2010, the East 8 Hold-Up has been quietly gaining steam over the years, likely winning over fans with its approachable flavor profile, recognizable ingredients, and bright color.
Bartender Kevin Armstrong first mixed up the drink at Milk & Honey’s London location. Londoners and others familiar with the city probably understand the connotations that the “East 8,” colloquially known as E8, neighborhood holds: At the time, it was a rough-around-the-edges area of the city, riddled with robberies and other crime.
In 2010, Armstrong was brainstorming ways to create new and exciting spins on cocktails served in a traditional format. During the first eight years of the bar’s run, most of its menus featured classic cocktails without much innovation, Armstrong told the magazine “Australian Bartender” in a 2010 interview. When it was his turn to write the menu, he wanted to add a new, modern vodka cocktail that followed a similar format to old-school drinks.
During that time, Armstrong and fellow bartender Sam Jeveons were venturing home after a night out together. Armstrong, who’d lived in East 8 at the time, had just parted ways with Jeveons when the latter stopped to, well, “take a leak.” While relieving himself with his pants around his ankles, a man approached him from behind, stepped on his pants, and demanded his wallet.
As Armstrong tells it: Rather than letting the robber get away with his wallet, Jeveons chased the thief around East 8 with his pants down to his ankles. The bit became known as the East 8 Hold-Up between the two of them.
Though the event itself has little to do with the build of the cocktail, the incident provided a catchy name for Armstrong’s vodka-based creation. The drink combines vodka, Aperol, pineapple and lime juices, and simple and passion fruit syrups, shaken until it develops a frothy texture. The bright orange concoction — which gets its color from the combination of Aperol and passion fruit — is poured over ice in a rocks glass, garnished with a duo of pineapple and lime wedges. The cocktail is tangy and fruity — but not overwhelmingly so, as the heft of the vodka and bitterness of Aperol balance out the syrups and juices.
According to Drinks International, the East 8 Hold-Up has gained traction among contemporary drinks savants worldwide. While not quite a household name yet, the drink can be found on an increasing number of craft cocktail menus. Bars like Satan’s Whiskers and Café Clement in London offer the drink, but the East 8 Hold-Up also crossed the pond and landed on the menu at Beef & Liberty Bar, the cocktail haunt above Hawksmoor’s Chicago location.
The East 8 Hold-Up isn’t the only British beverage that’s recently gained traction in international markets, especially in the U.S. The Gimlet, which was famously invented for the British Royal Navy, is enjoying a heyday among a certain set of drinkers. And one of New York City’s hottest newcomers, Dean’s, serves oysters over a shot of Guinness, a time-tested pub classic. What’s next for the “British Invasion” in stateside bars and restaurants? Expect the East 8 Hold-Up to round the corner.
