35 ml Bacardi 8 años 10 ml Agave syrup 10 ml Ginger juice 100 ml Cultcha kombucha original garnish mint & lemon wheel

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60 ml Chilled cascara tea 10 ml honey syrup 10 ml lemon juice topped with J.Gasco Premium Indian tonic garnish
 lemon wedge

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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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30 ml Deaths Door gin 20 ml blood orange juice 5 ml Deaths Door Wondermint 15 ml Yellow Chartreuse 3 drops Hellfire Bitters 5 ml East Imperial Thai Ginger Ale garnish 2 red chili peppers ’

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60 ml Altos Plata 60 ml fresh pink grapefruit juice 30 ml lemon juice 15 ml agave syrup pinch of salt garnish salt & pink peppercorn rim and slice of grapefruit

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40 ml Obrigado 40 ml pineapple juice 
 20 ml lime 15 ml coconut syrup 
 15 ml cinnamon syrup 
 20 ml egg white garnish cinnamon powder

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50 ml La Hechicera infused with ginger 
 30 ml lime 20 ml honey syrup 3 leaves of basil garnish dehydrated lime wheel and physalis

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20 ml rose syrup 50 ml cranberry juice 25 ml lemon juice 1 egg white top up with Fever Tree clementine garnish rose petals & powdered sugar

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50 ml Coconut juice 50 ml J. Gasco Violet Sparkling
 10 ml Hibiscus Syrup garnish blueberry, lime and violet flowers

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