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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  • 40 ml Rutte Old Simon • Fig marinade* • 10ml pear syrup • 10ml abar private label vermouth*fig marinade: syrup based on honey, orange juice, orange zest, star anise, cinnamon & laurel. Garnish • crispy slice of pear & marinated figsmethod & glass • shake, martini coupe Where can I buy that delicious bottle?   Where can I buy that amazing glass?

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20 ml Campari 10 ml cardamon infused vodka 20 ml freshly squeezed orange juice 
 30 ml spumante prosecco Barspoon homemade orange syrup garnish dehydrated orange caramel zest

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50 ml Glenmorangie 10y 25 ml Contratto beetroot bitter 
 10 ml Cointreau garnish orange zest

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40 ml Sir Edmond gin 20 ml Lillet Blanc 15 ml lime juice 15 ml rosewater syrup 2 dashes cranberry bitter garnish
 edible flower

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  • 60 ML Diplomático Mantuano • 25 ML pineapple falernum • 25 ml mixed tea • 10 ml beer reduction • 5 ml chocolate butter

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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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