BOTANIST GIN - SWEET VERMOUTH - DRAMBUIE 15 Y.O. - CARROWAY - HIP ROSE
This cocktail is our Nordic take on the richer and wetter early style martini called the Martinez using what the nature around dictates. This boozy dry and fruity cocktail is stirred to perfection to bring out the complexity of all the Nordic avors and the beautiful color from the wild beach hip roses.
TANQUERAY NO TEN - CPH DISTILLERY DILL ANISE AQUAVIT - GRAPEFRUIT - LIME - BITTERS
This is a refreshing and sweet seasonal take on a gin classic with winter spiced grapefruit cordial, gin, aquavit and aromatic bitters that will keep you high on C-vitamins and life.
ROE & CO WHISKY - COLD HAND PYRUS PEAR BRANDY - SPICED PEAR - LEMON - BITTERS Enchanting Irish whisky matched with delicate Danish pear brandy, a mouthful of poached pears, vanilla spiked Angostura bitters refreshed with lemon juice. Celebrating the golden age of Irish whisky with the best “pearing” of late autumn and winter spices.
RUBY HOT CHOCOLATE -TALISKER PORT RUIGHE WHISKY
We’ll serve you the best homemade hot chocolate spiked with Talisker’s port nished whisky and cold uffy cream on top.
KETEL ONE VODKA - GINGER & HONEY SYRUP - LEMON - BANANA - RUBY LAGER
Here it is, our Ruby Winter Brew... Inspired by notori- ous cocktail “Shaky Pete’s Ginger Brew” from famed London bar, The Hawksmoor. Hitting this turbo- shandy for the discerning drinker with a wee bit of Ruby magic, we have concocted our own version for a spicy yet refreshing cocktail.
DUBONNET ROUGE - CINNAMON - CHAMPAGNE
On chilly nights in Copenhagen this champagne cocktail will give you everything you need. A hint of warming cinnamon and velvety French aperitif lengthened with crispy Laherthe champagne.
ZACAPA EDICIÓN NEGRA - ELDERBERRY - LAPHROIG SPRAY
An old-fashioned style cocktail based on the rich Guatamalan rum. Danish acidic Norliq Elderberry li- queur and a spray of smoky Laphroig whisky served on an iceball. Get prepared to use all of your senses.
MAKER’S MARK BOURBON - CPH DISTILLERY MEXICAN COFFEE LIQUEUR - CAMPARI - CARAMELIZED FIG - CREAM FLOAT
A caramelized g is shaken hard with bourbon, organic Mexican coffee liqueur and bitter Campari, resulting in a cocktail glass full of rich avours. We round it off with a layer of cream for the adult White Russian lover.
BACARDI HERITAGE or HAVANA CLUB SELECCIÓN DE MAESTROS - LIME - SUGAR
The corner stone of classic cocktails. So simple but sooooo tasteful. Tart fresh lime juice balanced with a dollop of sugar and a lot of good rum. Go classic with the complex white 1930’s style Bacardi Herit- age or enjoy it with the aged blend of the 7 maestro roneros in Havana Club Selección de Maestros
OCHO BLANCO or MEZCAL VAGO - BLACKCURRANT - LIME - GINGER
From the 1946 book of Tiki legend Trader Vic, this thirst-quenching long drink combines your choice of agave spirit with blackcurrant, lime and spicy ginger beer to give you avour and refreshment packed into one glass. Options are Ocho for a peppery nish or Mezcal Vago for the vegetal smoky fruity one.
MACALLAN 12 DOUBLE CASK or LAGAVULIN 8 - VERMOUTH ROSSO - HERB LIQUEUR
A great modern-day classic from cocktail guru Dale DeGroff making a Scottish Manhattan using Benedictine, sweet vermouth and smoky whisky stirred to make this sweet, strong and hazy number. Go Macallan for a granddads hug or Lagavulin for a kick in the...
SAZERAC RYE WHISKY or MARTELL CHANTELOUP COGNAC - ABSINTHE - BITTERS - SUGAR
If you haven’t encountered the Sazerac before, now is the time to embrace your new best friend. Though a bit rough around the edges he will show that sometimes seemingly simple ingre- dients can provide depth and layers of avours. While in the family of Old Fashioned style cock- tails, the Sazerac preceeds the world acclaimed favourite, as he has been around since 1850 when he was invented by a pharmacist in New Orleans.
Our beautiful house champagne.
60, 30, 10. Enough said!
A Classic brut from Aÿ by Deutz establised in 1838. Upright character that is both powerful and elegant. The color is bright and the bubbles are persistent. The entry is clear-cut and stylish, with the palate then showing flavors of fruit, flowers, spices
and mild tobacco. It is well built and beautifully balanced.
In the village of Essoyes, the Leroy family, originally sheep-farmers with a bit of land to spare, have been producing wines since the 1980’s. Today they produce delicious champagnes ablying to the principles of biodynamic wines.
Good tension and a straightforward and powerful first flavor, which finishes with finesse and a long beautiful minerality.
Burgundy winemaker Dominique Derain’s first attempt to make champagne (with the Pinots of champagne grower Valérie de Marne) and the result is, of course, highly seductive and convincing – and oh so Pretty in Pink!
This prestige cuvée offers toast as well as fruit and a tight, crisp and mineral backdrop.
Produced in Reims, with equal parts of all three champagne grapes and then added a 50/50 blend of Pinot Noir and Chardonnay as re- serve wine. It is amber in colour and has a wonderful bready nose, light fruity avour with hints of peach and red currants and a deep dry nish with gingerbread and a touch of cinnamon. It makes you want to go back and for another sip straight away.
This Rosé de Saignée is produced with the Pinot Meunier grape variety which comes from plots situated in“Les Beaudiers”and made in the classic method. Dry and chalky no-nonsense wine for serious drinking with great balance of red fruit like red currants, cranberries, raspberries and even cherry. When you pop, you can’t stop!
Bigger is better! For many years, Valerie’s family were growers and selling their grapes to the local co-op or negociants. In 2000, she opted to farm organically and in 2007 produced her first cuvee. “Goustan” is Valérie’s flagship wine; a Pinot Noir-dominated wine bottled without any added dosage or added sulphur. The palate is full yet firm, a substantial mouthful of wine full of both fruit and minerality. A champagne strong on the “red fruit” notes typical of a blanc de noirs.
A vinous Champagne that will definitely get the party started!
Fruity and juicy 100% Chenin Blanc from biodynamic farmers Francois and Pascaline Plouzeau, in the hills of the Northern Touraine facing south in the Loire Valley. The vines, grown for more than 20 years in limestone soil produce some of the best biodynamic wine in the region. Blame the moon!
This delicious biodynamic Burgundy grown in clay and limestone soil is straw yellow in the glass with a light oxidation on the nose. The palate is bright, clean, vibrant with white fruit, citrus zest and a hint of minerality.
Gamay always makes people sing once they’ve had the right amount. So say “Tra La La” and be ready for a cheeky bio-Gamay from the geeks at Domaine de la Garrelière. You might even be singing in French later.
From Monferrato in Piedmont comes this very drinkable organic unfined and unfiltered 100% barbera aged in steel tanks. Rich, ripe and zesty red and black fruit aromas lead to plush black raspberry, licorice and plum flavors on the palate. Forza Iuly!
Our own fresh and hoppy lager from Svaneke Bryggeri, 4,8%, Denmark.
If you prefer a sharpernish, this popular refresher combines passion fruit, fresh juices of grapefruit and lime, elderflower cordial and Fever Tree ginger ale. Comes with a lot of envious looks from other guests.
Homemade hot chocolate made from organic milk, Valrhona chocolate, mace and topped with a layer of cream. Hot chocolate will never be the same.