A cousin to the Sidecar cocktail, this elegant concoction pairs bold Remy Martin 1738 cognac with rich orange notes from Cointreau Noir, then balanced with boosted acidic cloudy apple juice.
Finished off with a spray of pine essence cognac,
this becomes a complex yet fruity and fresh cocktail.
A refreshing cocktail that you’ll find hard not to love,
without knowing why! Havana Club 7 years rum
builds the foundation for this funky concoction, but
Lustau East India sherry and Alipus San Juan mezcal
adds layers of salty smoky umami, which is revived
by fresh lime juice and balanced with maple syrup.
We go low but score high with a drink that combines
all of the aperitivo world with our homemade spiced
mandarin cordial. Martini Bitter, Punt E Mes
vermouth and a fair bit of Amaro di Montenegro.
Finally topped with Fever-Tree Soda to complete
this bitter sweet symphony.
An old-fashioned style cocktail based on a very special aquavit; 12 years matured Gilde “Non Plus Ultra”, then stirred with Norliq Danish bitter Walnut liqueur and Jerry Thomas bitters for an excellent balance.
An unexpected flavor explosion that keeps developing in your mouth.
On a chilly night say, Dubonnet rrrrrouge! This well loved French apéritif is spiced up with the addition
of our homemade cinnamon syrup, then finished
with lashings of dry Laherte Ultradition champagne.
After a rather wet summer in 2011, we created a
cocktail to remind us of the heaviest rainfall in
Copenhagen in living memory.
A beautiful fruity and warming martini style cocktail
stirred with Banks 5 islands rum, Noilly Prat dry vermouth, Creme de Cassis and Peychaud’s bitters.
Two of our most loved spirits have been paired in
this long, refreshing drink. Zesty Tanqueray no. Ten
gin and vibrant D-argentum Dill aquavit combined
with a homemade clove tincture, pear puree and
then topped with Fever-Tree tonic water for a light,
fruity, yet still dry concoction.
As a refreshing wintery twist on the classic whisky
sour, this cocktail combines the flavour of rich burnt
caramelized figs, slightly peaty Highland Park 12
year single malt whisky, Heering Coffee liqueur and
lemon juice; all served over ice in a copper mug with
a touch of dark chocolate on top.
The punch originally being an invention by the British
empire, this hot beverage brings us to Livorno
in Tuscany, Italy. Classic 5 ingredients punch (some
say, the word derives from the Indian pañc meaning
“five”) consisting of alcohol, sugar, lemon, cinnamon
and hot coffee. Choose your booze, either original
light rum with a hint of vanilla from Matusalem Platino or fruity organic cognac from Fussigny V.S.O.P.
A contemporary classic cocktail from Little Branch
in New York that combines classic American ingredients into a beautiful cocktail for the experienced imbiber. Rye whiskey, Apple Brandy, orange bitters stirred over ice and served up. Go classic and laid-back with Bulleit Rye & Laird’s Apple Jack or Danish-American with rich Danish Malus X apple brandy and super charged Michter’s Rye.
Or maybe one of each?
This pre-prohibition cocktail is so simple and simply
so good. We use ByBi honey from Amager and
shake it up with fresh cream and delicious rum.
Choose Bacardi 8 for a silky and rich cocktail or go
for Banks 7 Golden Age for complexity and spice.
Back in the day a “bee’s kiss” was the term for the
fluttering of the eyelashes against the cheeks, lips, or nose of one’s beloved. Today the name is still fitting.
Dating back to the 19th century, this mix of whisky,
lemon juice, sugar, absinthe, egg white and soda,
actually doubles as a surefire hangover cure!
Choose between rich smoky blended Johnnie
Walker Double Black or peaty elegant Ailsa Bay
Our beatifull 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 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 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!
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.