• 50 ml cacao infused Ketel One • 10 ml francois guy absinthe • 10 ml grand marnier • 20 ml star anise/szechuan homemade espresso syrup • 30 ml espresso

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juice of 1/4 grapefruit juice of 1/4 lemon 15 ml sugar syrup 1 dash Angostura bitters top up Fever-Tree aromatic tonic garnish 
 sliced grape

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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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a lot of Angostura Caribbean Rum tell the bartender what you like (as a drink) garnish anything that ‘floats’

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30 ml merk x 15 ml merk x 20 ml lime 20 ml pumpkin shrub garnish no real garnish: flamed cinnamon and nutmeg

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50 ml Bacardi 8 30 ml greek yogurt 20 ml vanilla sugar 10 ml lemon juice 5 ml yellow chartreuse garnish nutmeg, with a rock of ice

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50 ml Hooghoudt oude graan jenever -> moutwijn
 20 ml lemon juice 10 ml Hagel & donder top up Clove & orange soda garnish botersnoep & dehytraded orange

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