When the world can not unite on anything, we
unite the grape growing nations in this refreshing
dry champagne cocktail. Italian Nonino prosecco
grappa, freshly squeezed Californian green grape
juice and lashings of dry Laherte Ultradition champagne (French of course).
Served with a green dust of hope.
The season brings us nutty flavours from our own
roasted hazelnut orgeat and which we spice it up
with Roe & Co. Irish whisky and fresh mint to
withstand the weather. Be ready for a "nuts"
herbaceous kick in the cup!
A creamy luxurious cocktail of Tanqueray no. Ten gin
shaken up with Danish Pyrus communis pear liqueur
and Tempus Fugit awesome crème de cacao and a
wee bit of fresh Danish organic cream. It doesn’t get
creamier and better than this; so you’re warned!
A old-fashioned style cocktail based on Zacapa’s
rich Edition Negra rum mixed with rich Norliq Danish elderberry liqueur and a zesty spray of smoky Laphroig Islay whisky, served on an large iceball.
Be prepared to use all of your senses...
This take on a margarita jettisons the idea of
sunshine and sombreros and instead takes the sloe
route. Calle 23 Reposado tequila shaken down with
lime and aromatic Plymouth sloe gin. A rim of vanilla
infused mountain salt brings a grace note that plays
nicely with the sweet and sour.
A Tiki temptation: We blend Havana Club 7 and
Longueteau Blanc Rhum Agricole with the allspice
from Bitter Truth Pimento Dram. The addition of
coconut, loads of fresh lime and Wray & Nephew
over-proof rum makes for a flamboyant and spicy
Bursting with citrus flavours, this mouth-watering
cocktail balances orange-infused Ketel One vodka,
the bitter orange notes of Aperol aperitivo, sharpness of fresh lemon and grapefruit juices, and just a little bit of sugar for sweetness (cause you’re sweet enough already!).
A twisted treacle stirred with Laird’s straight apple
brandy, Bitter Truth Jerry Thomas bitters,
homemade rosemary & maple syrup and a little dash
of cloudy apple juice. Delicious and great for sipping
when pondering over, you know, life and stuff like
Twenty years before the Negroni came to print, bartender
Harry McElhone discovered the Italian bitter
Campari and combined it with American whiskey
and sweet vermouth. Bitter, strong and
unforgettable. We do two variations. Pick your
favourite, Campari matched with either heavy Four
Roses Single Barrel bourbon and Martini Riserva
Rubino or spicy Michter's Rye and Mancino Amaranto.
This well-balanced drink made with apple brandy,
fresh lemon juice and grenadine was extremely
popular during the prohibition in the 1920’s and 30’s.
The name could refer to the colour of a Jacquemont
Rose and the base of apple brandy. You can choose
to go original with American Laird’s Applejack or off
the beaten track and try Danish Malus X Feminam as
a base, which leads you to believe you’re biting into
a fresh apple.
From the 1946 book of Tiki legend, Trader Vic, this
thirst-quenching long drink combines your choice
of agave spirit with Cassis, lime and ginger ale/beer
to give you flavour and refreshment packed into
one glass. Options are Don Julio Reposado for a full
bodied finish with ginger ale, or for the smoky
Mezcal Vida with our spicy ginger beer.
Light and refreshing, the fizz is a category all to
itself. Often made with white spirits, fizzes are, more
or less, sours topped with soda. Choose between
floral fruity Danish Geranium gin or Opihr gin for
Our beatifull house champagne.
60, 30, 10. Enough said!
A Classic brut from Reims and the oldest still existing house of Champagne. Rich and fruity with floral notes to the fore and hints of white peach and acacia on the back of the palate.
In the village of Essoyes, the Leroy family, originally sheepfarmers
witha bit of land to spare, have been producing vines
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 con- vincing – and oh so Pretty in Pink!
An old legend returns. Pascal Agrapart's top cuvée from his best field in Cotes de Blancs and named after his old horse Venus. The vines are old giving the Champagne lots of fruity flavors and a buttery mouth feel. It is all balanced out with a chalky minerality making this a "God damn" good Champagne.
A bright, intense and fruitful champagne.
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! This blanc de blancs from Jacques Lassaigne is a festive blend of bright lemon zest, zippy minerality and a touch of brioche on the finish. Hailing from a small family farm in the southernmost region of Champagne on the mountain of Montgueux. This Champagne will get the party started.
A true viognier with no interference from the wine makers, they let the wine speak for it self in all its glory. A fruity, steely and acidic wine from the more picturesque end of the Rhone. 100 % biodynamic “naturally no less”
A multi layered 100% Chasselas from Savoie by a 5th generation Burgundy grower showing his skill here by creating a cuvee with a density and still maintaining a ravishing acidity and ample minerality.
A great experience of the lesser know grape that bring hints of crème brülée, almond milk, and zesty
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.
This beautiful Montepulciano is very alive and juicy, fresh and herbal, with significant touches of fresh cherries and blackberries.
It is easy and actual so potable you should probably go for a whole bottle.
Our own fresh and hoppy lager from Svaneke Bryggeri, 4,8%, Denmark.
Homemade rose geranium syrup refreshed with
lemon juice and orange zest stirred over crushed ice
and lengthened with pink grapefruit soda. A thirstquenching
and invigorating floral cobbler.
If you prefer a sharper finish, this popular refresher
combines passion fruit, fresh juices of grapefruit and
lime, elder ower cordial and Fever Tree ginger ale.
Comes with a lot of envious looks from other guests.
Organic pear juice with fresh lemon juice and a spicy
home-made lime and ginger syrup served in a mug.
This will make you steer the carriage safely home.