• 125O ML CAMPARI • 75O ML LEMON JUICE • 1OOO ML ALMOND MILK • 6OO ML DILL SYRUP • 25O ML ARDBEG SINGLE MALT METHOD & GLASS • MIX EVERYTHING BUT ALMOND MILK HEAT ALMOND MILK SEPARATE AND ADD TO PUNCH BATCH LET SIT FOR 24 H AND STRAIN THROUGH COFFEE FILTER STORE CHILLED. POUR OVER LARGE ICE SPHERE • FRESH DILLE • HIGHBALL

• 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

• 6O ML EAGLE RARE BOURBON • 25 ML 43 LIQUEUR € • 2 BARSPOONS RASPBERRY PUREE METHOD & GLASS • SHAKE AND STRAIN OVER CRUSHED ICE • ORANGE ZEST AND MARASCHINO CHERRY • ROCKS GLASS

• 45 ML GENTLEMAN JACK • 15 ML NOILLY PRAT • 2 ML ST. GEORGE ABSINTHE • 3 DASH CITRIC ACID • 2 DASH SALINE • 15 ML VANILLA SYRUP • TOP-UP CLEAR APPLE SODA METHOD & GLASS • BUILD OVER ICE CUBES. • DEHYDRATED APPLE SLICE ON RIM • HIGHBALL

• 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

• 25 ML BELVEDERE SMOGÓRY FOREST • 35 ML GLASSHOUSE CORDIAL • 2O ML EGG WHITE • TOP-UP 35 ML CHAMPAGNE • TOP-UP 15 ML SODA METHOD & GLASS • DRY SHAKE, WET SHAKE, FINE STRAIN AND TOP-UP • EDIBLE FLOWER • HIGHBALL

• 2O ML COPPERHEAD BLACK BATCH • 2O ML WILLEM’S WERMOED DRY • 2O ML HUACATAY DISTILLATE METHOD & GLASS • STIR AND STRAIN • HUACATAY SPRIG • NICK & NORA

• 45 ML T’S ORGANIC VODKA • JUICE OF 1/2 LIME • 15 ML APEROL • TOP UP WITH LONDON ESSENCE WHITE PEACH AND JASMINE METHOD & GLASS • BUILD OVER ICE CUBES • LIME WEDGE • ROCKS GLASS

• 4O ML DALMORE 12 YO • 15 ML MAPLE SYRUP • 2O ML LEMON JUICE • 1O ML MUYU VETIVER • 5 FRESH BLUEBERRIES • TOP UP SODA WATER METHOD & GLASS • SHAKE OVER ICE AND FINE STRAIN, TOP UP • ORANGE ZEST • HIGHBALL