• 45 ML OLD DUFF GENEVER • 45 ML SWEET VERMOUTH • 7,5 ML MARASCHINO LIQUEUR • 3 ML KIRSCH OF REVOLUTIONCHERRY JAR • 2 DASHES ORANGE BITTERS METHOD & GLASS • AGE IN BARREL FOR 3 WEEKS. STIR OVER ICE AND STRAIN • REVOLUTIONCHERRY IN BOTTOM GLASS. • NICK & NORA

More info

• 4O ML RUTTE OLD TOM GENEVER • 2O ML AMERICANO VERMOUTH • 1O ML CRÈME DE CACAO • 2 DASHES MALAGASY CHOCOLATE BITTERS • TOP-UP WITH NON-ALCOHOLIC CHAMPAGNE METHOD & GLASS • STIR AND STRAIN • FLUTE

More info

• 4O ML OUDE JENEVER WYNAND FOCKINK • 2O ML ITALICUS • 3O ML LEMON LIQUEUR WYNAND FOCKINK • 3O ML LIME JUICE • 15 ML VANILLA SYRUP METHOD & GLASS • SHAKE AND FINE STRAIN • LIME WHEEL • COUPE

More info

• 45 ML BOLS GENEVER • 45 ML CHOCOLATE-VANILLA LIQUEUR • 1 DASH ANGOSTURA • 1 WHOLE EGG METHOD & GLASS • SHAKE AND FINE STRAIN • GRATED NUTMEG & OREO ICE CREAM • COUPE

More info

• 5O ML HOOGHOUDT RAW GENEVER • 2O ML LEMON JUICE • 15 ML MANGOSTEEN SYRUP • 1O ML OLOROSO SHERRY • 2 DASHES ABSINTH METHOD & GLASS • SHAKE OVER ICE AND STRAIN • FRESHLY GRATED NUTMEG • NICK & NORA

More info


MENU

Back

Share to