White rum with woodruff alongside dry vermouth, grapefruit bitters and rosehip.
Cucumber infused dry vermouth, honney, malic acid and sugar. Topped with tonic.
Thorn Gin and Lillet Blanc with sorrel. Shaked with organic raspberries from local farms and cold pressed apple juice.
Creme de Cacao and Creme de Menthe with vodka, cream, nutmeg and a float of Fernet Brance (optional) as well as an After Eight clip.
Bourbon swizzle with mint, sugar and crushed ice in a Tin Cup. Topped with a Maraschino cherry.
Vodka with a spiced base on sherry, red and green tabasco, bitters, Worcestershire Sauce, Muscovado cordial, lime, Old Bay parpika and fresh dill with tomato juice. Served with a cellery stick, lime and olives.
Bourbon with lemon peel infused Peychaud's Bitters, Maraschino liquor and Absinthe.
Truffle infused dill gin with sweet vermouth and Campari.
Queens Park Royal
Cuban lime infused rum with sugar, Angostura Bitters and mint. Topped with Champagne.
Irish whisky with Dom Bénédicitine, cognac, maple syrup and chocolate bitters with coffee and hand-whipped cream with vanilla.
The Clumsy Bear vodka with coffee infused Creme de Cacao, coffee liquor and cold brew with Peychaud's Bitters.
Truffle infused Anejo Tequila with Muscovado cordial, pickled green strawberries, calvados and an egg.
Rhubarb scotch with grape juice, sweet vermouth and cherry liquor with scotch spray.
3 types of rum: White lime-mint infused rum, overproof rum and dark, Danish rum alongside orange liquor, almond syrup and fresh lime juice. Shaked over tulip cup with mint and a slice of lime.
Quince & Jonce
Aquavit with sorrel infused sake, malic acid, honney and quinces.
Spritz Le Perle
Aperol and sweet vermouth with rosehip. Topped with Le Perle sparkling currant wine.
Peach liquor topped with spumante and mint. The Italian's classic.
Lime infused mezcal with local honney and grapefruit soda. Shaked with egg whites and smoked birch salt.