Our Drinks

Avoid using expensive champagne, it would be a waste.

• 1 Brown Sugar Cube soaked in bitters of choice
• Champagne to fill the glass
• (To make a classic champagne cocktail, a float of Cognac can be added)
• There is no specific garnish for this drink.
  
  

Technique

• Place the sugar cube onto a beverage napkin and dash the bitter’s on.
• This will ensure that excess bitters do not make a mess.
• Drop into serving glass
• Fill with champagne do not stir let the sugar dissolve over time

Chose your Gin carefully, do not use a cheap gin, as the flavours (botanicals) will disappear when shaken…

• 50ml (2 parts) Selected Gin
• The Juice of ½ a lemon
• 5 - 10ml Simple Syrup
• 15 - 20ml Raspberry syrup
• 5ml Egg White
• 2 fresh raspberries
• Garnish with two raspberries.
  
  

Technique

• Pour ingredients into chilled mixing glass fill with cubed ice, add a few cubes into the tin, seal on top of the glass and shake hard ensuring to crack the ice inside the shaker. Shake until metal part of shaker is ‘to cold to hold.’ If you shake the drink too much when you taste it, it will be watery due to over dilution.
• When you pour out the shaken drink, strain with both a hawthorn strainer and a fine strain, this ensures none of the ice shards pass into the drink. This would cause an uncomfortable mouth feel as well as extra dilution over time (from shards melting into the drink post service)
• Add the garnish by dropping into the top of the drink

Chose your Gin carefully, do not use a cheap gin, as the flavours (botanicals) will disappear when stirred…

• 50ml Gin
• 10ml Dry vermouth (Noilly Prat is recommended)

2 dashes orange bitters

Garnish can vary depending on the Gin. Most gins work well with a twist of lemon, although a grapefruit twist works well with Tanqurary 10. A Gibson martini simply modifies the garnish to a small cocktail onion. Pimento stuffed olives are also a common choice, be sure to like olives though as the flavours do pass into the drink. Citrus skin garnishes are a great garnish as they pass on light aromas thanks to the oils in the skin. Most gins have a range of citrus fruits used for flavour (botanicals).

Technique

• Pour ingredients into a chilled mixing glass. Stir with cubed ice and taste until the drink has lost its harshness (if this drink is over stirred then it will seem watery)
• To serve pour into a chilled cocktail glass.
• Add garnish

For this drink, ensure to use a cognac of at least V.S.O.P. It goes without saying that using a very expensive cognac is could be regarded as a waste of something that should really be enjoyed alone, perhaps slightly warm.

• 50ml Cognac (we recommend Courvoisier V.S.O.P)
• 15ml orange Curacao
• 15ml Pineapple Syrup (we recommend to make your own)
• 5ml Maraschino Liqueur (we recommend Luxardo)
• 2 dashes of Angostura or peychaud’s bitters (we tend to find that peychaud’s bitters works very well with cognac)
  Garnish with either a maraschino cherry of a lemon twist.

Technique

• Pour ingredients into a chilled mixing glass. Stir with cubed ice and taste until the drink has lost its harshness (if this drink is over stirred then it will seem watery)
• To serve pour into a chilled cocktail glass.
• Add garnish

This drink must be made with a bourbon, Rye is best although other bourbon may be used. We have used Martini sweet vermouth but please note that any sweet vermouth is usalbke. Also, the ratio of vermouth to bourbon can be altered to create a sweeter or dryer drink. We would not recommend this.

• 50ml Bourbon (2 parts)
• 25ml Sweet Vermouth (1 part)
• 2 dashes Angostura or orange bitters
  Garnish with either a twist of orange, a maraschino cherry or both. If serving into a rocks glass then a slice of orange may be used (do not squeeze)

Technique

• Pour ingredients into a chilled mixing glass. Stir with cubed ice and taste until the drink has lost its harshness (bear in mind that if you are using a particularly robust bourbon, do not over stir! This will simply result in a watery drink)
• To serve either pour into a chilled cocktail glass or chilled rocks glass, if you are serving into a rocks add the liquid and then add the ice to avoid excess dilution

Chose your Gin carefully, do not use a cheap gin, as the flavours (botanicals) will disappear when stirred…

• 50ml Gin
• 15 – 20ml Sweet vermouth
• 5 – 10ml Luxardo Maraschino (this is a brand we would recommend)
• 2 dashes Angostura, orange or one of each bitters
  Garnish with either a twist of orange, a maraschino cherry or both. If serving into a rocks glass then a slice of orange may be used (do not squeeze)
  

Technique

• Pour ingredients into a chilled mixing glass. Stir with cubed ice and taste until the drink has lost its harshness and the sweetness of the maraschino has turned into a light flavour (if this drink is over stirred then it will seem watery)
• To serve pour into a chilled cocktail glass.
• Add garnish.

This drink can be replicated with any spirit but is usually done with aged spirits. We have chosen to display it in its most popular form, made with bourbon.

• 50ml Bourbon
• 10 – 12 mint leaves
• 10- 15ml Sugar syrup
• Crushed Ice
  Garnish with several sprigs of mint

Technique 1 (demonstrated in video)

• Add mint and gently rub the inside of the serving vesicle.
• Add the spirit
• Add the ice and gently stir for roughly ten seconds, a light frost should start to form on the exterior of the vesicle.
• Top up the ice
• Add the garnish
  

With this drink select your spirit of choice, we have chosen Sazerac Rye, for the display but this drink can be made successfully with a number of spirits, generally aged spirits work better but it is not unheard of to use a blanco tequila or white rum. We would not recommend this drink with any cheap badly produced spirits as the drink releases hidden aromas and flavours that are simply not found in badly produced spirits.

• 1 Brown Sugar Cube soaked in bitters of choice*
• 50ml Selected Spirit
• 5ml Water
• Ice cubes
  Garnish with either a fruit slice or a twist of citrus skin.

Technique

• Place the sugar cube onto a beverage napkin and dash the bitter’s on. This will ensure that excess bitters do not make a mess.
• Drop into serving glass with water.
• Crush the sugar an add a little of the spirit.
• Add one ice cube and begin to stir the drink. This starts to mix the liquids together as well as adding water and cooling the drink.
• Slowly add more ice and spirit ensuring to keep stirring the mixture, tasting the mix often will ensure delivery of a good drink.
• When the drink is finished, you may chose to garnish with a slice of fruit, generally orange or a twist of the skin. If you use a twist ensure to spray the oils over the drink and rub the remaining oil left on the skin around the rim and edge of the glass. In most cases this will enhance the taste of the drink. When adding a slice, DO NOT squeeze the slice into the drink as this will ruin the carefull mixture you have prepared.

*some suggestions :

• Cognac : Peychaud’s
• Rum : Orange, angostura or both
• Scotch : Peychaud’s
• Bourbon : Orange or Angostura
• Tequila : Orange, Angosutra or Both
• Gin : Orange or angostura (try with angostura but most will prefer to use orange)