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Set Pimms No1 served with cucumber, mint and freeze dried raspberry.
Liqueur infused spun sugar
Champagne and elderflower moulded sorbet.
Strawberry daiquiri flavoured Lego brick
Rum soaked popping corn drizzled in a salted caramel rum sauce.
Bison grass vodka and calvados stirred with cloudy apple juice and house made lavender syrup. Topped with sparkling elderflower water. Tall and refreshing with an evergreen floral finish.
Ardbeg 10 year combined with house made honey and ginger syrup and fresh lemon juice. Served over an ice sphere with a lemon twist. Inspired by the classic hot toddy, a smokey front palate precedes a smooth, sweet finish with touch of ginger bite.
Yellow Chartreuse liqueur and vermouth muddled with garden peas and house made green tea syrup. Seasoned with small batch Hellfire bitters and sea salt. A vibrant and herbaceous cocktail designed to celebrate the Chartreusian monks
Sweet strawberries muddled with Espolon Blanco tequila then shaken with Massennez strawberry liqueur. Served in a chilled martini glass decorated with a balsamic vinegar reduction. Delicate and tropical agave flavor anchors the combination of sweet fruit and tart vinegar
Chamomile infused gin muddled with raspberries and house made basil syrup. Served over crushed ice and topped with Quina Fina tonic water. Inspired by the Spanish style of gin and tonic, this is all about the flamboyant combination of fruit and herbs combined with a London dry gin
A variation on the Southern States classic. Fresh mint muddled with Wild Turkey bourbon and house chili smoked demerara sugar. Packed into a julep tin with crushed ice and then finished with Boston bitters and a mint sprig. The chili smoked sugar gives a depth of flavor to an already refreshing staple of summer
the reid single malt vodka, coconut and white chocolate liqueurs stirred with fresh ginger. Locally produced vodka provides a slight banana nose which is paired with coconut and chocolate flavours. The ginger provides a warmth to the finish. Garnished with Callebaut chocolate drops
Bacardi Oakheart and house infused vanilla rum with cane sugar syrup, fresh orange juice and Bittermens tiki bitters. Shaken with nutmeg, cloves and a house made honey and ginger syrup. Served with a smoking cinnamon cigar, this echoes the golden age of piracy with the flavours that lubricated the crews
Black Robin Rare gin and Grand Marnier combined with a house made Earl Grey tea syrup and then shaken with egg white, breakfast marmalade and fresh lemon juice. Garnished with marmalade glass. Evoking the tea parlours of the Home Counties this is a subtle and elegant combination
Wagyu and sage washed Cognac, Port wine, pear puree and blackberry syrup shaken with ice and garnished with crispy sage. Rich wagyu and sage flavours the Cognac that is then enhanced with the fruit of the blackberry and pear, a great savoury appetiser. Do you know the Bishop of Norwich?
Frontier Bulleit bourbon and dark chocolate liqueur shaken with a house made pinot noir and cherry shrub and raspberry syrup. Finished with some Bittermens Hellfire bitters and a couple of drops of Kaitai Fire. Sweet and spicy perfectly combine with the robust bourbon and fruit of the pinot noir and cherry shrub
House infused lemongrass vermouth, feijoa liqueur, lemon vodka and coriander leaves are muddled with limes and chilli syrup. Topped with ginger beer. The flavours of South East Asia are complemented by the unique taste of the feijoa.
A choice of Classic VSOP brandy, sugar, bitters Airmail Appletons rum, honey Bellini White peach puree
Tanqueray gin, sweet vermouth and Campari served in a chilled rocks glass and garnished with an orange slice. Aromatic, bright, clean and evocative of late afternoon in sun this Florentine drink is perfect before dinner
House made basil and balsamic roasted tomato juice, shaken with 42 Below vodka, lemon juice and horseradish. Seasoned with salt, pepper and Worcestershire sauce. Served in a truffle salted rim and garnished with basil leaves and dehydrated fried onion. The quintessential hybrid of a soup and a snifter; earthy, sweet and savoury with a spicy kick if you desire.
Patron XO cafe and 42 Below vodka combined with Licor 43, espresso and house made ginger bread syrup. Bitter and sweet paired to deliver a velvety and intoxicating tipple
Makers Mark bourbon stirred with sugar and bitters, served with an ice sphere in a chilled balloon glass. The bare bones of a cocktail, it is called an Old Fashioned for a reason, with the first recipe published circa 1895. Smokey and sweet, with the whiskey taste mellowing out as the drink dilutes
Jose Cuervo Tradicional shaken with Cointreau and freshly squeezed lime juice. Served over ice in a rocks glass with the option of a salted rim