Only a few countries consume as much coffee as Denmark does and here is our contribution to claiming top spot. Italian bitter Biancosarti is mixed with French aromatized wine from Lillet that has been infused with oily, hard roasted coffee beans then lengthened with refreshing Fever-Tree Tonic to give you a fresh, slightly citric drink with just a touch of coffee.
Easy as a B.L.T. sandwich; just how we like it!
East India has brought humanity many wonderful flavours. We combine a few here in our take on a grown-up mango lassie. Rich flavours of sugarcane from Havana Club 3 year old rum, velvet Lustau East India cream sherry and traditional east Asian herb,
Basil, not to mention ripe and ohhh so sweet mango. All tied together with a touch of salt and Icelandic dairy, Skyr...
Mango-licious if we may say so!
The naked truth; supposedly only told by drunks and children, but here we serve it up as a crystal clear rum old fashioned. Venezuelan Diplomático Planas rum provides the backbone, Italian rum geek Luca Gargano adds a bit of truth serum and a splash of spice and fire with his Veritas rum, then elegantly balanced out by our own geranium syrup and a spray of Danish Taffel Akvavit. Only speak the truth!
Gin, pineapple and coconut?
It may sound odd but a single sip of this refreshing concoction will convince you that this trio should go together.
Juniper forward Tanqueray No. Ten gin is mellowed by sweet pineapple and fresh lime juice, while celery bitters give a kick of umami to the coconut butter, making a tasty, balanced and refreshing tipple.
Forward thinking while tropical drinking!
This is one of the reasons we look forward to the rhubarb season! Freshly squeezed rhubarb juice is made into syrup, then shaken up with lime juice and liquorice infused Don Julio Reposado tequila to make a wondrous decadent margarita. As the icing on the cake, or the salt on your margarita, we change it up with dried rhubarb pulp and powdered liquorice.
Did someone say glass-licking-good?
Dill and white chocolate sounds like modern cuisine gone mad, but it works like creamy magic. We serve it as a funky Alexander twist with Danish Dill aquavit and Giffard crème de cacao liqueur mixed with white chocolate ganache and a dusting of liquorice root.
A cocktail celebrating the spice trade routes from days gone past. We stir our own ginger liqueur with Japanese plum wine and Zacapa Edición Negra rum. This darker version of the famous rum from Guatemala is matured in more heavily charred casks giving it a spicier note that marries perfectly with the bit of Thai basil we like to add to the party.
Whisky Sour fans will find it easy to love this summery twist on the classic. Fresh Danish strawberries are shaken with fruity Cragganmore and smoky Talisker 10-year old, both single malt whiskies. To finish the #10 we add fresh lemon juice, a dash of Campari and a hint of agave nectar.
You’re welcome!
A new classic cocktail created in 2007 by Sam Ross, the same bartender who brought us the Penicillin. Originally created with Campari, but substituted for Aperol when later made famous at Milk & Honey.
The cocktail is fresh, herbaceous and bitter with plenty of bourbon on the palate. Choose between two versions both based on Italian Amaro Nonino Quentessentia and fresh lemon juice, mixed with either Buffalo Trace bourbon and Aperol for a lighter version, or switch it up with Bulleit 10 year old bourbon and Select Aperitivo for a more bitter and slightly heavier version.
A true classic with an astonishing pedigree.
Poems have been written and wars have been fought over this cocktail. Bulliet Rye whiskey, mint and sugar sounds pretty, but packs a punch like a mad racehorse.
Go classy with pure rye whiskey or explore the Pierre Ferrand cognac based Georgia version with peach brandy added to the mix.
The spritz was born over 200 years ago around Venice, consisting of wine and soda water. The revolution came with carbonated water in the early 1900’s making it available for all. We give you two very different options with the original Venetian aperitivo, Select, for a fruity and bitter spritz, or lighter and more floral Mancino Bianco Ambrato vermouth. Both served with Laherte Champagne and Fever Tree sparkling water.
A light and minty gin lemonade from the Savoy Cocktail Book anno 1952; consisting of gin, mint, lemon, sugar and soda.
We have played around and found two perfect matches with gin and mint. Choose between light Plymouth gin with mint and coriander, or, citrusy Tanqueray No. Ten with mint and pineapple sage.
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.
100% Chardonnay!
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!
A well structured organic Abruzzo wine from steel vats. Fresh apples and minerality on the nose with a bright lively finish.
It's multilayered but very drinkable.
Just try not to drink the whole glass at once!
This delicious white from Aude in France, is a blend of
Grenache Gris and Grenache Blanc, bottled without added sulphur or filtration.
It’s aromatic, fresh with white fruit and citrus, yet delicate and floral.
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.
Rossore is named after the color this Barbera puts in your cheeks. The wine is very lively and juicy but also with signficant power and a good balance of tanins and acidity.
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.