• 45 ML CHIVAS REGAL 18 YR • 15 ML APRICOT LIQUEUR • 1O ML RUBY PORT • 2O ML FAKE LEMON • 1O ML SUGAR • 2 DASHES SALT METHOD & GLASS • SHAKE AND POUR • CHERRY • ROCKS GLASS

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• 6O ML SMOKEHEAD WHISKEY BEETROOT INFUSED • 1 BSP BEETROOT-ORANGE SYRUP • 2 DASH PEYCHAUD BITTERS METHOD & GLASS • STIR OVER ICE AND STRAIN OVER ICE CUBES • LEMON ZEST • ROCKS GLASS

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• 5O ML CHIVAS REGAL 12YO • 3O ML HONEY ’N HOPS CORDIAL • TOP UP WITH SPARKLING WATER METHOD & GLASS • BUILD • IPA FOAM FROM DRAFT • HIGHBALL

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• 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

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• 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

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• 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

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• 6O ML MAKER’S MARK BOURBON • 20 ML WHITE PEACH SYRUP • 2 DASHES MAPLE BITTERS METHOD & GLASS • BUILD OVER ICE CUBES • ORANGE TWIST • ROCKS GLASS

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• 5O ML JACK DANIEL’S RYE • 3O ML HOMEMADE ROASTED ALMOND SYRUP • 3O ML CINNAMON/LEMON SHRUB • 4O ML PINEAPPLE JUICE • 2 DASHES AROMATIC BITTERS METHOD & GLASS • SHAKE STRAIN OVER CRUSHED ICE • EDIBLE FLOWER • TIKI MUG

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• 6O ML WOODFORD RESERVE (COCOA FAT WASH AND MINT LEAF INFUSED) • 1O ML TIO PEPE FINO SHERRY • 5 ML RED WINE REDUCTION • 1 DROP ORANGE BLOSSOM WATER • 1 DROP CYPRESS BITTER METHOD & GLASS • STIR AND STRAIN • 2 BLUE GRAPES AND ORANGE PEEL • ROCKS GLASS

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