60 ml Buffalo Trace 1 barspoon specullaas gum syrup 1 dash Whiskey Barrel Aged bitters garnish stroopwafeltje & orange zest

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35ml Mancino Amaranto Vermouth 
 25ml Buffalo Trace bourbon 15ml Talisker Islay Malt Whiskey 
 20ml Grand Marnier 10ml St. Germain 3 dashes Angostura bitter garnish orange zest

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• 5o ml Grand Marnier • 1/2 passion fruit seeds • 3o ml cranberry juice • 3o ml orange juice • 2o ml passion fruit syrup • 20 ml lemon juice • Top with fever tree naturally light tonic water Garnish • Edible flowers, thyme & basil Method & glass • Build, pineapple glass

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60 ml Gosling rum 30 ml lemon juice 15 ml sugar syrup 1 egg white garnish cayenne powder & red bell pepper

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40 ml 42 Below 10 ml Rijstwijn 10 Mearv’s tabasco lime syrup top up Aromatic tonic Fever-tree garnish lemon wheel & ginger

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40 ml Belsazar Pineapple Riesling 
 15 ml William George rum 15 ml Pineapple Shrub 25 ml lime juice 2 drops clove bitters 2 dashes Spanish bitters 2 drops orangeblossom water 
 1 eggwhite garnish crumbled chamomile flower/grated lime peel/ edible flower (picture still has the basil in, but it’s replaced with a flower)

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1 bottle ginger beer juice of half vanilla infused lime 50 ml Goslings rum 1 dash Angostura bitters garnish half lime and flower

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45 ml Plantation 3 Star 10 ml Apricot Brandy 20 ml Lemonjuice 20 ml Pistachio Syrup 50 ml Chicha Moprada 5 ml Ginger Syrup

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• 50 ml Trois Rivieres • 50 ml pineapple juice • 15 ml lime juice • Top up Weisenstephaner weizen

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