May - Milleritiv
Ingredients
- 50ml Martin Miller's Gin Westbourne Strength
- 20ml Cynar
- 20ml Fresh Lemon Juice
- 10ml Eucalyptus Sugar Syrup
Fill the shaker with lots of ice, add Martin Miller's gin, Cynar, fresh lemon juice and eucalyptus sugar syrup, shake well. Insert fresh ice cubes in to the pre-chilled double old-fashioned glass and strain the content to the prepared serving glass. Top up with rhubarb soda. Garnish with lemon peel
April - Lady Itch
Ingredients
- 50ml Babicka Wormwood Vodka
- 15ml Dry Vermouth (olive leaves infused)
- Dash of Fresh Lemon Juice
- STEVIA (zero calories herbal sweetener)
- Montgomery Bitters
- Tarragon
Smash Tarragon in your palms gently, fill the glass with crushed ice, add all remaining ingredients and "swizzle it" (spin the long spoon between palms fast) until frosty and full of fresh bubbles! Serve ice cold.
March - Provensal Bishop Swizzle
Ingredients
- 50ml Beefeater
- 10ml Maraschino Liqueur
- 20ml Fresh Grapefruit Juice
- Dash of Cardamon Bitters
- Fennel-Lavender syrup
Fill the glass with crushed ice, add grapefruit peel and Cardamon bitters first. Stir slightly. Add rest of the ingredients and "swizzle it" (spin the long spoon between palms fast) until frosty and full of fresh bubbles!
February - Madrugada Swizzle
Ingredients
- 50ml Chivas Regal 12 y.o.
- 20ml Zucca Rabarbaro
- 15ml Fresh Orange Juice
- Dash Fernet Branca
- Chestnut Honey
Fill the glass with crushed ice, add all ingredients and "swizzle it" (spin the spoon between palms fast) until frosty and full of fresh bubbles.
January - Don Juliador
Ingredients
- 50 Don Julio Reposado
- 20 velvet falernum
- 25 fresh lime juice
- ginger beer foam
Shake all and strain into pre- chilled cupette glass
December - Sazerac 23
Ingredients
- 40 Ron Zacapa 23
- 10 Rye
- Paychaud's bitters
- gingerbread syrup
Wash pre-chilled sour glass with absinthe. Stir all and strain into ready glass
October - Shiso Julep
Ingredients
- 50 Tanqueray Ten
- 15 Plum wine
- juniper berries
- shiso leaves
Smash shiso and juniper in julep tin, add crushed ice and pour plum wine and gin. Stir well until frosty.
September - Salty Dog Recharged
Ingredients
- 40 Ketel One vodka
- 15 Campari
- 20 grapefruit juice
- Kentucky charcoal smoked salt
Shake all and strain into pre- chilled cupette glass with salt rim
August - Dutch Clou
Ingredients
- 15 ml Galliano L'Autentico
July - Asti 5th Street
Born as a competition cocktail, created by Matteo Fabris.
Taking it’s inspiration from cobblers, a drink put together using fortified wine
from Asti, Italy and fresh fruit ideal for the summer months.
Light, refreshing, slightly sweet with a bitter finish.
Ingredients
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March - Rose of Torino
Ingredients
- 40 Gin
- 30 martini rosato
- 25 lemon juice
- 10 sapberry syrup
- 3 fres raspberries
- Egg white
-Shake al and strain into pre- chiller cupette glass
December - The Derby Fruit Cup
Official Cocktail to the Epsom Derby.
A combination of two classic drinks, the Fruit Cup (Pimms) and the Manhatten.
A quintessential mix from the two cocktail capitals of the world. Created by Nidal Ramini, a classic
mix of sweet vermouth & bourbon combined with Ginger Ale & Orchid Fruits.
Ingredients
A built up drink in a tall glass with Cubed Ice
Topped with Ginger Ale
