We love the tingle of sparkly champagne cocktails. This one featuring sharp gooseberry juice infused with just a hint of pine and a good splash of smooth Barsol Peruvian pisco, all swirled together with our beautiful dry house champagne from Laherte.
Not all holidays come with guaranteed sunshine but this one does by way of a glorious measure of Bank’s 5 Island rum, Pierre Ferrand dry curaçao, fresh lemon juice and our homemade sun ower seed orgeat. This pleasing twist on a Mai Tai will leave you longing for more... as all great holidays do.
If Sergio Leone invented a cocktail, this would be it. This zz brings together Mexico and Italy combining Calle 23 tequila with Cocchi Americano. Add fresh lemon, thyme, a touch of rich olive oil and a splash of bitter Suze and you have the makings of a proper ‘Mexican stand-off’!
Try this combination of complex, sweet Lustau East India sherry, fresh grapefruit juice, a pinch of salt and our own Ruby lager. Served in a copper cup for extra bling and chill, this long fresh drink is a knock.
Ice cold Absolut Elyx vodka and rye and spelt-in- fused Noilly Prat vermouth served over ice.
Served paired with a canapé of puffed cheese, sour cream and salmon roe.
Innocently masquerading as a twisted Daiquirí, this cocktail brings with it its fair share of intrigue.
A blend of Havana 3 rum and fresh lime juice, it is sweetened with a homemade chocolate mint leaf syrup and laced with a splash of Nardini grappa.
Brush off winter and stimulate the senses with this refreshing mix of Hepple gin and fruity, bitter and herbaceous Pimm’s No. 1. Shaken together with fresh lemon juice and lengthened with Belvoir organic spicy ginger beer. Just enough zing to put that spring back in your step.
The rich bitterness of Campari meets a zesty burst of pink grapefruit juice and savoury-licious dill aquavit from Danish micro-distiller, Den Ny Sprit- fabrik. Finished with a salt rim, this drink has a long nish and a lovely complexity.
This early 20th century cocktail pays homage to
Queen Elizabeth The Queen Mother herself. It is
told that she had a long lasting relationship with the
French aperitif Dubonnet and an even longer with
gin; it is therefor only natural that these are the main
ingredients in this short little zesty, herby and juniper
heavy libation. Choose between German Elephant
gin for a rounder sweeter flavour or the Jewel in the
British gin dynasty; Beefeater Crown Jewel, for a
more juniper heavy sip.
So called “because it will cure a Rattlesnake bite, kill Rattlesnakes or make you see them.” This cocktail is London’s famous Savoy Hotel’s magni cent twist on the classic whisky sour, using rye whisky, lemon juice, egg white and absinthe. Choose between Bul- leit rye for a spicy nish, or Hudson Manhattan rye for richness.
A sharp zingy favourite which is made with your choice of Pisco shaken with bitters, loads of fresh lime juice, sugar syrup and the silky richness of fresh egg white. Go Chilean with Waqar Pisco and Amargo bitters for softness and fruit, or upgrade to the Peruvian Barsol mosto verde Italia and Peychaud’s bitters for a sharper bite.
A drink that had its de nite breakthrough during the prohibition period containing gin, crème de cacao and fresh cream but was rst mentioned in Hugo Ensslin’s 1916 book ‘Recipes for Mixed Drinks’. Gin was later exchanged for fancy brandy as times and wealth changed. A surprising and fantastic unisex creation.
Choose between Tanqueray no. Ten gin or A. de Fus- signy VSOP cognac (or try one of each! It’s legal!).
Our beatifull house champagne. 60, 30, 10. Enough said!
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.
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 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 well structured organic Abruzzo wine from steel vats. Fresh apples and minerality on the nose with a bright lively finish. Its multilayered but very drinkable. Try not to drink the whole glass at once!
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.
A beautiful Montepulciano is very alive and juicy, with signifi- cant touches 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.
A herbaceous fizz with fresh cucumber juice, crisp
mint and coriander leafs and lemon juice shaken up
and topped with a splash of soda.