Hush Hush, formerly known as Harry’s Hardware Emporium, is officially open within Pint + Jigger. The speakeasy opened in May, and it’s currently open Fridays to Sundays only.
Customers can make reservations for the speakeasy using OpenTable. Search for Pint + Jigger; Hush Hush is listed under “Experiences.” When you click on it, you’ll be able to choose your preferred time slot. The speakeasy is open starting at 6 p.m. until 10 or 11 p.m.
For those who have visited Harry’s Hardware in Pint + Jigger’s previous location on South King Street, you’ll notice some familiar elements. The countertop is from the old location — it’s just been trimmed down, since the current space is smaller — and the speakeasy has the same wallpaper, stools and lighting, according to lead bartender Max Kamm, who explains that the intimate lounge now features New Orleans-inspired cocktails.
“We wanted to do a nod toward the New Orleans bar scene,” he says. “If you look at the menu, it’s going to seem like there’s a lot of usage of cognac, absinthe and French ingredients. A lot of New Orleans staples are on there — like Sazerac, Grasshopper — that are real prevalent there. I think there’s something on there (the menu) for just about anybody.”
The “HH” logo stood for Harry’s Hardware, but after Dave Newman stepped away from Pint + Jigger, the team changed the speakeasy’s name.
“It was named after his (Newman’s) grandpa,” Kamm says. “We’re doing the same concept — just wanted to do good cocktails, and we have a nice space to do it in.
“Harry’s (Hardware) closed right before the Covid-19 pandemic,” he adds. “We got to this location just about four years ago, and we just opened it (the speakeasy) now, so it’s been a long time. The reason we never opened this prior was because we’re just always shorthanded when it comes to the bar staff.”
The bar seats around 12 individuals, and there are three booths in the speakeasy. The speakeasy space can seat approximately 25 guests, according to Kamm.
“The booths are really different (compared to the old location),” he explains. “When they were doing the buildout for this, it was during the Covid-19 pandemic, so it made more sense to do it this way (with booths).”
The cocktail menu features a variety of barrel-aged options — which are popular, according to Kamm — refreshing libations, “guilty pleasures” and slushies. There are also beers and wines by the glass or bottle.
“If you’re into Manhattans and Old Fashioneds, a lot of the cocktails under the ‘boozy’ section are in your wheelhouse,” Kamm says. “If you’re looking for something fun and playful, but still tasty and leaning toward the dessert side, the ‘guilty pleasures’ section is good to look at.”
An example of this is the Grasshopper ($15), made with Raynal Cocnac, crème de menthe, crème de cacao, fernet branca and cream.
“For the Grasshopper, I wanted to make it look like you’re drinking a diner milkshake,” Kamm says. “If you like mint chocolate chip ice cream, I think you’ll enjoy it.”
The barrel-aged Vieuxcarre ($25) has also been a customer favorite. It comprises Rittenhouse rye, Old Overhault Rye, Raynal Cognac, Carpano Antica, Benedictine and bitters.
“The barrel-aged cocktails are always a hit,” Kamm says. “I think people are just intrigued by the fact that they’re barrel-aged.
“The only drink I have to talk to people about is the Frappe,” he adds. “Absinthe is such a huge thing in New Orleans. It’s one of those if you don’t like black licorice, you’re going to hate it (the cocktail).”
The speakeasy’s slushies ($16-$18) have also been well received. Choose from Irish coffee — Bushmills Irish whiskey, cold brew and cream — and Henny Colada, made with Hennessy VS (an iconic cognac), coconut and pineapple. (During our visit, we were indecisive about the flavors, so Kamm gave us samples of both.)
Right now, the speakeasy features cocktails only; customers can go downstairs to Pint + Jigger to order food. However, a small food menu might be coming soon to Hush Hush, according to Kamm.
“Eventually, the goal is to be open Thursdays, Fridays, Saturdays and Sundays,” he says. “Our chef is (also) working on getting some food here; the idea is to continue wit the New Orleans scene (for the food menu).”
CONTACT
Hush Hush (within Pint + Jigger)
410 Atkinson Drive, Honolulu
pintandjigger.com
Instagram: @hushhush_808
Open Fridays, Saturdays and Sundays starting at 6 p.m.
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
