20 ml Campari 10 ml cardamon infused vodka 20 ml freshly squeezed orange juice 
 30 ml spumante prosecco Barspoon homemade orange syrup garnish dehydrated orange caramel zest

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50 ml Glenmorangie 10y 25 ml Contratto beetroot bitter 
 10 ml Cointreau garnish orange zest

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40 ml Sir Edmond gin 20 ml Lillet Blanc 15 ml lime juice 15 ml rosewater syrup 2 dashes cranberry bitter garnish
 edible flower

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45 ml Sir Edmond gin 30 ml lemon juice 30 ml Aperol syrup* 25 ml egg white foam 3 slices caramelised red chili pepper garnish caramelised red chili pepper * Aperol syrup: 500 ml frsh OJ, 250 ml Aperol, 50 gr sugar. Bring all to boil on a low heat for 15 to 20 mn

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40 ml Copperhead Gin Black Batch 
 30 ml lemon juice 10 ml simple syrup 10 ml hibiscus syrup garnish
 hibiscus tea rim

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60 ml Buffalo Trace 1 barspoon specullaas gum syrup 1 dash Whiskey Barrel Aged bitters garnish stroopwafeltje & orange zest

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35ml Mancino Amaranto Vermouth 
 25ml Buffalo Trace bourbon 15ml Talisker Islay Malt Whiskey 
 20ml Grand Marnier 10ml St. Germain 3 dashes Angostura bitter garnish orange zest

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45 ml The Botanist gin 
 1/2 passion fruit seeds 
 30 ml cranberry juice 
 30 ml orange juice 20 ml passion fruit syrup top with fever tree naturally light tonic water garnish edible flowers, thyme & basil

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40 ml 42 Below 10 ml Rijstwijn 10 Mearv’s tabasco lime syrup top up Aromatic tonic Fever-tree garnish lemon wheel & ginger

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