Non-alcoholisch

60ml Groene thee 20ml Gembersiroop 
 45ml Roze grapefruitsap 
 Fever-Tree soda water top garnish green tea

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30 ml passion puree 20 ml pineapple & honey syrup 80 ml double dutch ginger beer garnish 1/4 passion fruit and a sprig of mint

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120 ml Fever-Tree Indian Tonic
 15 ml lemon juice 10 ml hibiscus syrup garnish hibiscus on a skewer

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50 ml Seedlip spice 94 
 50 ml pineapple juice 
 20 ml Kombucha 10 ml lime juice 15 ml sugar syrup 
 10 ml aquafabe 
 1d saline solution garnish 2 pineapple leaves

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12,5 ml honey 12,5 ml liquorice syrup 30 ml lime juice handfull mint 60 ml Seedlip garden 108 50 ml Fever-tree Mediterranean garnish mintsprig & liquorice

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• 25ML RASPBERRY SYRUP • 20ML LEMON JUICE  • TOP UP WITH FEVER-TREE AROMATIC TONIC

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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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• Top up East Imperial Yuzu Tonic • 120 ml Chicha Morada • 20 ml lime juice • 25 ml ginger syrup • 5 ml rose water   Garnish • Dehydrated apple method & glass • Short shake, highball

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Chinese Pomelo  (Virgin) Glass: RCR long Garnish: Paper straw and Dehydrated lemon wheel 40 ml Verjus 25 ml pear juice 5 ml lemon juice 15 ml Milky Oolong tea syrup Topped with East Imperial Yuzu Tonic  

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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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