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PEACH & PASSION
FRUIT JULEP
Peach purée, passion fruit and
mint smashed through with
Woodford Reserve and gomme.
PEACH BOULEVARDIER
A cheeky twist on a twist. Bulleit
stirred with Aperol and crème
de peche. Garnished with a little
amed orange. One to savour.
REDCURRANT MAI TAI
Redcurrants, Bacardi Ocho and
Cointreau crushed with lime
and almond syrup. All in the
glass, all amazing.
CHERRY &
COCONUT SOUR
Ketel One, Cherry Marnier,
cherry preserve and coconut
syrup churned, with lemon
giving a lovely sour underlay.
NEGRONI
Equal measures of Tanqueray
10, Antiqua Formula Vermouth
and Campari.
ELDERFLOWER NEGRONI
The Negroni a bit heavy for you?
Try this one instead. Thomas
Dakin gin, elderower liqueur,
stirred down with a dash each
of Cocchi Bianco and Rosa.
APRICOT SOUR
Ketel One, apricot liqueur
and Cocchi Americano Bianco
shaken hard with lemon juice
and apricot preserve. Served
short with a couple of dried
apricots as garnish. Looks
and tastes beautiful.
GRAPE CRUSH
Italy in a glass. Muddled grapes
with Disaronno, Campari and
limoncello rounded off by
a hint of lemon and sugar.
THE SOFIA
Our own homage to two
namesake classics, both called
The Godfather. Martell VS,
Disaronno, cranberry and
a little cherry syrup. Stirred
down and served in a snifter.
Sweet and delectable.
VANILLA RUM
Bacardi Ocho, crème de cacao
and vanilla syrup, stirred in the
glass. Garnished with burnt
orange, this one hides its potency
almost too well.
GRAPEFRUIT CRUSH
Fresh grapefruit, Sagatiba
cachaça, lemon juice and
fresh orange juice, shaken
and served over crushed ice.
Fantastically refreshing.
S
HORT