“A Peruvian and two Italians walk into a bar….”
Peruvian Pisco from Barsol meets the two Italians;
Mancino Rosso Amaranto Vermouth and Luxardo
Maraschino liqueur over ice. The meeting is spiced
up with a dash of orange bitters for an uplifting
and attractive cocktail. Grapefruit zest on the nose,
with a playful mixture of grapes, spices and a hint of
Two of our most loved spirits have been paired in
this long, refreshing drink. Zesty Tanqueray Ten gin
and vibrant D-argentum Dill aquavit stirred with
a homemade clove tincture, pear puree and then
topped with Fever Tree tonic water for a light, fruity,
Whisky Sour fans will find it easy to love this cherry
accented twist on the classic. Heering Cherry liqueur
and Frederiksdal Cherry wine are shaken with smoky
Talisker 10-year old single malt whisky, fresh lemon
juice and a dash of Peychaud’s bitters. All layered
with beetroot juice for an earthy combo of smoke,
cherry and fresh lemon.
Named after and inspired by an all time favorite
Italian ice cream. Zacapa 23 rum and Mil Pesetas
Fino sherry are shaken with cream, egg yolk, sugar
and vanilla salt for this seasons best velvety number.
Well-tempered and dignified, as a good diplomat
should be! A discreet meeting between Venezuelan
Diplomatico Reserva Exclusiva rum, a drop of fresh
lime, coconut blossom sugar and dry champagne.
Gently sweet with subtle hints of rich fruit.
A cousin to the Sidecar cocktail, this elegant concoction
pairs Bassano grappa’s and aniseed and
white chocolate notes, with the sweetness of Giffard
Cassis and the sharpness of fresh lemon juice. The
A citrus burst of a cocktail where orange-infused
Ketel One vodka merges with Aperol aperitivo and
is enlivened with a zip of fresh lemon and grapefruit
juices. A little sugar sweetens up this mouth-watering
A Ruby-style homage to the unmistakeably bittersweet
Negroni. We crush Arabica coffee beans
and add a touch of sugar with a splash of Antica
Formula sweet vermouth. Angostura 1919 rum builds
the muscles and little bitter Campari and orangy
Amer Picon to balance. Venerate the saint!
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 refers to the colour of a Jacquemont Rose
and the base of Apple Jack brandy. You can choose
to go original with American Applejack or off the
beaten track and try Danish Malus X Feminam as a
base, which taste like you’re biting into a fresh apple.
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.
From the 1946 book of Tiki legend, Trader Vic, this
thirst-quenching long drink combines your choice
of Tequila with Cassis, lime and ginger ale to give
you flavour and refreshment packed into one glass.
Options are Don Julio Reposado for a spicy finish,
or for the lovely blanco fruity of Olmeca Altos with
Well, lets start of by saying that we think classic
toddies are a wee bit boring… Hot water and
alcohol; we are sure we can do better than that.
That is why we upgraded this classic to one of
our favourite drinks to fight the cold of the Danish
winter. So to give you a bit of strength to fight
the weather we combine ByBi honey, lemon juice,
orange, ginger, cinnamon and cloves mixed with French
Ginger Beer. Let us of course not forget the alcohol,
opt for Mount Gay XO Rum or Monkey Shoulder
blended whisky. Cheers to fighting the cold!
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.
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, the Pinot Noir grape dominates this rosé Cham- pagne with a 55% share leading to an intense, extra dry palate with a touch of fresh strawberries and cherry. Veuve Clicquot was the very first Champagne house to create a recorded vintage and they still blend a percentage of reserve wines when creating this rosé to ensure the consistency of the house style.
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.