45 ml Monkey 47 gin 30 ml lemon juice 15 ml sugar syrup 10 ml float crème de mûre garnish short straw, blackcurrant

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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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50 ml Gin Mare 30 ml Hierbas de las Dunas 20 ml lemon juice 15 ml sea salt syrup 1 dash lavender bitters 50 ml cava garnish lemon peel & edible flower

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50ml Hendrick’s Gin 10ml Lemon & Dill Cordial 2 dashes Mint Bitters garnish Big cube of cucumber juice ice

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60 ml By the Dutch gin (infused met Nederland’s Camille)
 25 ml Sap van Blauwe Bes 15 ml Suikersiroop 2 Dashes By The Dutch Ginger Bitters. 1 Eiwit garnish
 Camille Bloem

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50 ml Copperhead Gin 10 ml Bols Creme de Cassis 20 ml lemon juice 10 ml Sugar syrup 30 gr Movenpick Black Currant sorbet garnish blueberries, blackberries & sprig of mint

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45 ml The Botanist gin 20 ml Luxardo cherry liquor 
 20 ml Lemon juice 10 ml Beetroot syrup 1 Eggwhite 1 Thyme sprig garnish thyme sprig

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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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