• 50 ML BELVEDERE VODKA • 1OO ML TOMATO WATER METHOD & GLASS • BUILD • CHERRY TOMATO AND OLIVE • HIGHBALL

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• 25 ML TANQUERAY 1O GIN • 25 ML GREEN CHARTREUSE • 25 ML CARPANO ANTICA FORMULA • 1 DASH ORANGE BITTERS METHOD & GLASS • STIR OVER ICE CUBES AND STRAIN • ORANGE PILL, EDIBLE ROSE PERFUME • COUPE

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• 7O ML PALETTE ROOTS • 3O ML SUPASAWA • 2O ML BLOOD ORANGE SYRUP • 1O ML LAPSANG SOUCHON SYRUP METHOD & GLASS • SHAKE AND FINE STRAIN • LEMON PEEL, SAGE • COUPE

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• 4O ML RUTTE OLD TOM GENEVER • 2O ML AMERICANO VERMOUTH • 1O ML CRÈME DE CACAO • 2 DASHES MALAGASY CHOCOLATE BITTERS • TOP-UP WITH NON-ALCOHOLIC CHAMPAGNE METHOD & GLASS • STIR AND STRAIN • FLUTE

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• 5O ML AVAERA CARDAMOM COCONUT WATER • 2O ML EVERLEAF • 2 DROPS OAK SMOKE DROPLETS • 1O ML RASPBERRY SYRUP • 1O ML LEMON JUICE METHOD & GLASS • SHAKE AND STRAIN. • PHYSALIS • NICK & NORA

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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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• 3O ML GRAPEFRUIT JUICE • 60 ML FLUÈRE • 15 ML LIME JUICE • 15 ML RICH SUGAR SYRUP METHOD & GLASS • SHAKE OVER ICE CUBES AND FINE STRAIN • LIME WEDGE • NICK & NORA

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• 4O ML OUDE JENEVER WYNAND FOCKINK • 2O ML ITALICUS • 3O ML LEMON LIQUEUR WYNAND FOCKINK • 3O ML LIME JUICE • 15 ML VANILLA SYRUP METHOD & GLASS • SHAKE AND FINE STRAIN • LIME WHEEL • COUPE

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• 6O ML EAGLE RARE BOURBON • 25 ML 43 LIQUEUR € • 2 BARSPOONS RASPBERRY PUREE METHOD & GLASS • SHAKE AND STRAIN OVER CRUSHED ICE • ORANGE ZEST AND MARASCHINO CHERRY • ROCKS GLASS

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