• Top up East Imperial Yuzu Tonic • 120 ml Chicha Morada • 20 ml lime juice • 25 ml ginger syrup • 5 ml rose water   Garnish • Dehydrated apple method & glass • Short shake, highball

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Chinese Pomelo  (Virgin) Glass: RCR long Garnish: Paper straw and Dehydrated lemon wheel 40 ml Verjus 25 ml pear juice 5 ml lemon juice 15 ml Milky Oolong tea syrup Topped with East Imperial Yuzu Tonic  

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50 ml espresso 20 ml spiced ginger syrup top up East imperial tonic garnish maraschino cherry on a stick garnish

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50ml house made Burundi Cold Brew Coffee (vibrant citrus notes & fruity rooibos notes) 15ml mandarin juice 100ml East Imperial Mombasa ginger beer Method- build Garnish- rosemary Glass- highball  

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1 bottle East Imperial Grapefruit tonic 1 fresh espresso 20 ml agave syrup 2 dashes Wynand Fockink Krasnapolsky Tobacco bitters garnish sprinkle of chartreuse crystals, grapefruit wedge & rietje

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50 ml lychee puree (ponthier) 30 ml lime juice 20 ml 4 citrus syrup (out of the trimmings of citrustwists) 1 shisoleaf 2 drops bergamot essence 1 full bottle of east imperial Yuzu tonic garnish 2 leafs shiso (1 green and one purple) + mini-wasknijper with handwritten note

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20 ml Lemon & Lime Sherbet 7,5 ml Toasted Sesame Syrup 150 ml East Imperial Yuzu Tonic garnish
: sesame cracker

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1 flesje East Imperial Burma Tonic 2 strings Samphire 10 ml Homemade alcoholfree Vermouth 
 30 ml Seedlip (alcoholfree distilled) garnish zeekraal & long straw

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80 ml Brandnetelthee 15 ml Drop & jeneverbes siroop 15 ml Lemon juice top up East imperial Grapefruit tonic garnish perfume tea bag with herbs and botanicals

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