Salon

This cocktail list involves a very classical feel with a contemporary edge, delivering drinks of an
exquisite sophistication and class using the finest spirits and the freshest produce, we have
really created a menu for the overall experience as well as the drink.

If there is something you desire but fail to find in this menu, we can accommodate
most requests, or at the very least, suggest something similar you might enjoy.
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Dr Jekyll and Mr Hyde or The Strange Case of Dr Jekyll and Mr Hydeis a novella written by the Scottish author Robert Louis
Stevenson and first published in the year 1886. It is about a London lawyer who investigates strange occurrences between
his old friend, Dr Henry Jekyll, and the misanthropic Mr Hyde.
The work is known for its vivid portrayal of a split personality, split in the sense that within the same person there is both an
apparently good and an evil personality each being quite distinct from the other. The novella's impact is such that it has
become a part of the language, with the phrase "Jekyll and Hyde" coming to mean a person who is vastly different in moral
character from one situation to the next.

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Beefeater 24, white Crme de Cacao, oolong tea and vanilla syrup, lemon juice and pear juice
with a cucumber foam.

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Beefeater 24, Crme de Peche, orange bitters, mandarin glaze, lychee juice, mandarin juice and
lemon juice with a frozen liquid nitrogen crust.

SPRING
In Greek mythology, spring was explained through the story of Persephone (the daughter of Zeus king of the gods, and Demeter
the goddess of agriculture) and her abduction by Haides, ruler of the underworld. During winter, Demeter does not carry out her task
of sustaining mankind as she searches for and mourns the loss of her daughter. When Persephone re-emerges her mother rejoices
and the earth breaks out in green.

PERCYS FIZZ

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Muddled strawberry with thyme and a dash of balsamic vinegar, shaken with Sagatiba Pure
Cachaa, Averna, lime juice and a dash of sugar. Served tall topped with soda.

MORNING MULE

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Wyborowa vodka, Pomme Verte apple liqueur, watermelon, lime juice and cinnamon syrup, topped
with ginger beer. Served tall and garnished with basil.

SWEET BLOOM

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Sagatiba Pure Cachaa, lavender syrup, orange blossom water, passionfruit, agave and lemon
juice. Short, capped with crushed ice and a drizzle of Crme de Mure.

THE MAD HATTER TEAPOT (SERVES UP TO FOUR)

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A beautiful large teapot served with cups for four. Freshly brewed peppermint tea, Haymans Old
Tom gin and Aperol, with a dash of pepper infusion. Finished with lemon juice, sugar, cranberry
juice, and some crushed basil.
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SALON SAYS: WTF

THE MONKEY TAXTONOMY

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Beefeater gin, Cherry Heering, Dubonnet, plum and cranberry juice, with a dash of our house
made cranberry glaze and bitters. Served in a surgical glove, on a tray with surgical scissors and
a beaker with 2 frozen plums.

THE GENUINE CUBA LIBRE

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Coca-Cola was only available in bottles for years when the Rough Riders brought it along with them to Cuba. They mixed it
with Cuban Rum and lime and named it after their battle cry Cuba Libre which means Free Cuba which they cried as they
rid Cuba of the Spanish.

Havana Club Aejo Blanco, lime juice, cigar infused sugar syrup and smoked coke.
Served in a classic coke bottle on a bed of cigar smoked ice, with bendy straws.

SMOKING DRAGONS CREEPING DEATH

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Shch, Maraschino liqueur, Crme de Gingembre, lemon juice and a dash of chilli sugar syrup.
Served straight up, smoking, with a liquid nitrogen crust.

MARSHMELLOW MAN

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Wyborowa vodka, Crme de Cassis, orgeat and cranberry juice.

Straight up with a marshmallow foam brule.
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STAR DUST

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Beefeater gin, Yellow Chartreuse, white Crme de Cacao, lemon juice, lychee juice, jasmine
syrup and peach bitters. Served straight up with a raspberry and Campari dust rimmed glass,
with a toasted star anise.

THE VELVET FOG

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Wyborowa vodka, Crme de Violette and pineapple juice.

Straight up with a spiced peach foam.

WHITE CLOUD

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Havana Club Aejo Blanco, lemon juice, sugar and grapefruit bitters. Served short over block ice
with a dollop of tonic foam.

WILLY WONKAS WAFFLE WAFER

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Martell VSOP cognac, Frangelico, Nocello, grilled lemon juice and smoked maple syrup.
Served with vanilla ice cream, wafer and a cherry.

THE SHAKER MAKER

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Ardberg single malt with a frozen apple juice ice ball. Served with a cider.

LAB KIT (SERVES 2)

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Beaker and test tubes containing various concoctions, served on a tray with Campari syringe
and two capsules of Elixir Vgtal de la Grande-Chartreuse.

SALON SAYS: The martini is always made with gin, and always includes vermouth. If you want a
glass of cold gin, why ask for a martini?

MARTINEZ
It is widely known as the forefather of the Martini. Jerry Thomass 1887 book The Bar-Tenders Guide, or How to Mix All
Kinds of Plain and Fancy Drinks is one of the first publications to print this recipe.

Gin of preference, sweet vermouth, bitters, maraschino liqueur & lemon twist as garnish.

CLASSIC MARTINI
One of the stories puts bartender Martini di Arma di Taggia at New York Citys Knickebocker Hotel in 1910, making it for
Magnate John D. Rockefeller.

Gin of preference, dry vermouth & one or three olives as garnish.

Beefeater
Beefeater 24
Bombay Sapphire
Plymouth
Plymouth Navy Strength
Tanqueray
Tanqueray No. 10

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DIRTY MARTINI the addition of olive brine

PERFECT MARTINI using both sweet and dry Vermouth
GIBSON garnished with cocktail onions

VODKATINI (THE SILVER BULLET)

Linked with the character of James Bond since 1962 with the film Dr No, and the introduction of Smirnoff Vodka to the USA.

Vodka of preference, dry vermouth & lemon twist as garnish.

Wyborowa
Russian Standard
Belvedere
Ketel One
Grey Goose

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VESPER

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The original James Bond Martini, who named the drink after the secret agent Vesper Lynd. The recipe was created by
London based bartender Gilberton Preti for Ian Fleming at the publication of the first Bond book; Casino Royale.

Tanqueray gin, Wyborowa vodka, Lillet Blanc & lemon twist.

GIMLET

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The name comes from the name of the naval surgeon, Gimlette, who introduced this drink as a means of inducing his
messmates to take lime juice as an anti-scorbutic. Sir Thomas D. Gimlette, KCB, joined the navy in October, 1879, as a
Surgeon; he retired in June, 1913, as a Surgeon General.

Beefeater or gin of preference, lime cordial & lime twist as garnish.

SALON SAYS: Try it with tequila!

MANHATTAN

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The true history of the Manhattan is lost. We do know that it was created at the Manhattan Club around the 1880s. One of
the most plausible stories says that it was created by a Broadway saloonkeeper named Black.

Wild Turkey Rye whiskey, sweet vermouth, dash of bitters & brandy soaked cherry.

VITAL DU FOUR

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"It makes disappear redness and burning of the eyes, and stops them from tearing; it cures hepatitis, sober consumption
adhering. It cures gout, cankers, and fistula by ingestion; restores the paralysed member by massage; and heals wounds of
the skin by application. It enlivens the spirit, partaken in moderation, recalls the past to memory, renders men joyous,
preserves youth and retards senility. And when retained in the mouth, it loosens the tongue and emboldens the wit, if
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someone timid from time to time himself permits." - French 14 century Cardinal Vital du Four on Armagnac.

Janneau Tradition Armagnac, Mandarine Napoleon, Santiago Quicinolo Peruvian Pisco with
mandarin peel.

BOBBY BURNS

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A Variation of the Rob Roy, which was first created in 1894 by a bartender at the Waldorf Hotel in New York City with the
introduction of Dewars scotch whiskey to the United States, as well as the NYC premiere of the operetta of the same name named for the Scottish folk hero Robert Roy MacGregor.

Chivas Regal scotch, sweet vermouth and a dash of bitters with a Dom Benedictine rinse.

SPANISH INDIAN FANCY COCKTAIL

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Martell VSOP cognac, Pedro Ximenez, Punt e Mes, bitters, stirred down with a lemon twist and
served with grapes.

GATE KEEPER

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Buffalo Trace leather infused bourbon, Pedro Ximenez, dash of sweet vermouth, Fee Brothers
Aztec Chocolate bitters and a burnt orange zest.

THE NEW PAL

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Wild Turkey rye whiskey, Campari, sweet vermouth, Peychauds bitters, dash of Absinthe and a
lemon twist.

SALON ESPRESSO

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Based on the Vodka Espresso which was created in 1984 by cocktail guru Dick Bradsell, while he was working at Fred's Bar in
Soho, London. According to Dick, a rather well known model came into the bar, and asked to mix her a drink that would
"wake me up, and then $#%@ me up".

Sailor Jerrys spiced Caribbean rum, Licor 43, Crme de Cacao, Fee Brothers Whiskey Barrel
bitters, fresh espresso shot and sugar syrup.

PEACH SOUTHSIDE

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A slightly sweeter variation on the delicious and refreshing Southside cocktail, which was made famous at the 21 club in
New York. Dont be fooled, it packs a punch!

Beefeater gin, Crme de Peche, mint, lime and sugar, shaken hard.

HEMINGWAY DAIQUIRI

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In 1921 Ernest Hemingway inspired Constantino Ribalaigua at the Floridita Bar at Havana to add fresh grapefruit and
maraschino to the daiquiri.

Havana Club Aejo Blanco, maraschino liqueur, grapefruit juice, dash sugar syrup and lime
juice.

MARGARITA

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It is one of the most famous cocktails of all time and it has as many histories as rabbits have bunnies. Our favourite says that
DanielNegrete created the drink for his girlfriend, Margarita, when he was the manager of the GarciCrespo Hotel in Puebla,
Mexico in 1936. Apparently Margarita liked to eatsalt with whatever she drank, so the salted rim on the glass made it
unnecessary for her to keep reaching into salt bowl.

El Jimador tequila, Triple Sec and lemon juice.

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STYLE

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Wyborowa vodka, Crme de Peche, passionfruit, apple juice and lime, finished with a dash of
Champagne.

RAINBOW ROOM

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Kettle One Citrus vodka, lime juice, cranberry glaze and orange bitters.
Garnished with a flamed orange zest.

MANDARIN GROG

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Havana Club Especial, house mandarin glaze, lemon juice, clove syrup and Angostura bitters.
Served with a zest.

GREEN HOUSE

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Hendricks gin with muddled cucumber, mint, lime juice, sugar syrup, pineapple juice and
celery bitters. Garnished with a cucumber sliver.

BELGIUM WAFFLES

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Buffalo Trace bourbon, Frangelico, butterscotch schnapps, cream and maple syrup, shaken,
and topped with a little grated nutmeg.

THE CUBAN MONK

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Havana Club Aejo Blanco, agave nectar, Yellow Chartreuse, Peychauds bitters and orange
zest.

FLOURISH

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Havana Club Reserva, St Germains elderflower liqueur, agave nectar, white grapefruit juice and
a dash of orange blossom water.

A WALK IN THE PARK

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Chivas 12 year old, pineapple glaze, Fee Brothers Whiskey Barrel bitters, and lemon juice.

PISCO SOUR

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Both Chile and Peru lay claim to this delicious beverage, made using Pisco, a strong colourless grape brandy. Remember this
date: the first weekend of February, its National Pisco Sour Day in Peru!

Peruvian Pisco, lime juice, sugar syrup, egg white and bitters.
SALON SAYS: Or if youre feeling a little fruity, ask for Plum Pisco!

SIDECAR

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Legend has it that in 1931 when it first emerged at Harrys Bar in Paris, it was so called in homage to an army captain who
had habitually arrived at the bar in a sidecar.

Martell V.S. Cognac, Triple Sec and lemon juice, lemon twist as garnish.

THE LAST WORD

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The Last Word is a prohibition-era cocktail originally developed at the Detroit Athletic Club. Recently repopularised by
bartender Murray Stenson at the ZigZag Caf in Seattle

Beefeater gin, Green Chartreuse, maraschino liqueur and lemon juice.

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PINEAPPLE & GINGER CAIPIRINHA

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A variation on the classic Caipirinha, the national drink of Brazil which is made with the Brazilian sugar cane rum Cachaa.
The name comes from the word caipira, translating almost exactly to hillbilly.

Pineapple muddled with slices of ginger, palm sugar and lime. Shaken and dumped with
Sagatiba Pure Cachaa and a dash of Crme de Gingembre.
SALON SAYS: Try the classic, or if you prefer vodka, ask for a Caipirosca!

VANILLA AND PASSIONFRUIT SOUR

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Wyborowa vodka, Licor 43, passionfruit, lemon juice, house made maraschino glaze and bitters
in a sugar rimmed glass, topped with a little extra passionfruit.

MOSCOW MULE

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Invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc. (responsible for popularising vodka in the United States
with their brand Smirnoff) and John "Jack" Morgan, president of a ginger beer producer. Peaked in popularity during the
1950s vodka craze in the United States.

Smirnoff vodka and lime topped with ginger beer.

THE BRAMBLE

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Created by the eccentric bartender Dick Bradcellin the 80s at Freds Club in Soho, London.

Beefeater gin, lemon juice and sugar syrup with a drizzle of Crme de Mure, garnished with a
couple of blackberries.

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CUBAN TONIC

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Havana Club Aejo Blanco, Crme de Mure, Campari, lemon and orgeat, garnished and with a
piece of lemon zest.

OLD FASHIONED

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The first use of the specific name "Old Fashioned" was for a Bourbon whiskey cocktail in the 1880s, at the Pendennis Club, a
gentlemens club in Louisville, Kentucky.

Jim Beam Small Batch bourbon, stirred down with bitters and sugar, served over block ice with
an orange peel.

GEORGIA MINT JULEP

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Julep derives from the Arabic julab, meaning rose water. A favourite of the planters of the southern United States and one
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of the oldest known cocktails, invented around the 18 century in Virginia, though typically now made with bourbon.

Pressed mint with sugar, Martell VSOP and Crme de Peche, stirred with crushed ice and a
fresh bunch of mint sprigs.

NEGRONI

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Created in Florence, Italy in 1920s at the Casoni Bar, when Count Camillo Negroni requested that gin be added to his
Americano.

Plymouth gin, Campari and sweet vermouth with an orange peel over block ice

SAZERAC

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The Sazerac is a New Orleans variation of an old-fashioned cognac or whiskey cocktail, named for the Sazerac de Forge et
Fils brand of cognac that was its original prime ingredient. It uses the locally produced (at the time) Peychauds bitters.

Martell VSOP cognac, stirred down with sugar and Peychauds bitters, straight up in an
Absinthe rinsed old-fashioned glass zested with orange peel oils.
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MOJITO

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The Cuban classic.There is much controversy about the drinks origin, from the drink of the slaves to the high societies in New
York. La Bodegita Del Medo is to be blamed for popularising the Cuban classic.

Havana Club Aejo Blanco, mint, sugar syrup and lime, topped with soda
SALON SAYS: The Mojito is a very friendly drink, try it with your own spin! Watermelon?
Champagne? Passionfruit and vanilla?

THAILANDER

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Chilli & Kaffir Lime Leaf infused Wyborowa vodka, with Malibu, lime and sugar, topped with
lemonade and served with a chilli on the side.

TALL BLONDE FIZZ

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Wyborowa vodka, Crme de Peche, spiced peach syrup, lemon juice, sugar syrup and egg
white, topped with soda.

LAVENDER SWIZZLE

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Beefeater gin, Crme de Peche, Crme de Violette, rose water and lemon juice topped with
lemonade and crushed ice.

THE ORIGINAL 21 CLUB SOUTHSIDE

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Tanqueray gin, lime juice, sugar syrup and mint. Shaken and strained tall over ice.
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GIN FIZZ

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Beefeater gin, lemon and sugar syrup, topped with soda

SALON SAYS: try it with Plymouth Sloe Gin!

SINGAPORE SLING

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The Singapore Sling was developed sometime before 1915 by Ngiam Tong Boon, a bartender working at the Long Bar in
Raffles Hotel, Singapore.

Beefeater gin, Cherry Heering, Cointreau, Dom Benedictine, pineapple juice, lime juice,
grenadine and bitters.

THE HIGH HORSE

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Chivas Regal, Liqueur D'Abricot, lemon juice, rosemary, sugar syrup, orange bitters and egg white,
topped with bottled dry ginger ale.

YAKUZA DRAGON

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Plymouth gin, Sake, green tea reduction, sugar syrup, egg white and grapefruit bitters, topped
with soda.

THE CLASSIC BLOODY MARY

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The origin of the Bloody Mary is disputed. FernandPetiot is said to have invented the drink in 1920 while working at Harry's
Bar in Paris, France. Another story is that it was originally created by George Jessel around 1939;Lucius Beebe printed in his
gossip column "This New York" one of the earliest U.S. references to the drink, "George Jessels newest pick-me-up which is
receiving attention from the towns paragraphers is called a Bloody Mary: half tomato juice, half vodka.

Wyborowa vodka, Worcestershire sauce, Tabasco Sauce, salt and pepper, lemon juice and
tomato juice with a stick of celery.

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SALON SAYS: I WILL EAT YOUR BRAIN!!

THE ORIGINAL ZOMBIE

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So the name of the drink comes from the perceived effects upon the drinker.(ie you become a zombie upon drinking).
Invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywoods Don the Beachcomber restaurant in
the late 1930s and was popularized soon afterwards at the 1939 New York Worlds Fair.

Havana Club Special, Havana Club Aejo Blanco, lemon juice, lime juice, pineapple juice, sugar,
passionfruit and Angostura bitters.

TRADER VIC MAI TAI

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The story of its invention is that the Trader Vic created it one afternoon for some friends who were visiting from Tahiti. One
of those friends, Carrie Guild, tasted it and cried out: "Maita'iroaae!" (Literally "very good!", figuratively "Out of this world!
The Best!") hence the name.

Various rums, triple sec, orgeat, lime juice, dash of sugar and crushed ice with a bundle of mint
sprigs to smell as you sip.

ZOMBIE KING AND THE LEGION OF DOOM

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Havana club Aejo Blanco, Havana club 7 year old, Calvados, Pernod absinthe, peach bitters,
orange blossom water, maple syrup, cinnamon sugar, lemon juice, lime juice, mandarin juice
and pink grapefruit juice.
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CURSE OF THE ZOMBIE

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Havana club AejoBlanco, Appleton Estate VX, Goslings Black Seal, smoked Absinthe,
chilliinfused passionfruit, pineapple juice, grapefruit juice, lemon juice, lime juice, basil, agave
nectar and celery bitters.

RESIDENT EVIL

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El Dorado spiced rum, Havana Club Aejo Blanco, Grappa, Ricard, coconut liqueur, Angostura
bitters, spiced sugar syrup, lemon juice, lime juice, grapefruit juice, pink grapefruit juice and
coriander.

DAWN OF THE LIVING DEAD

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Appleton Estate VX, Appleton Estate 8, Amaretto, maraschino liqueur, dash of champagne,
orange bitters, falernum syrup, lemon juice,lime juice, orange juice, pineapple juice, passionfruit
and mint.

28 DAYS LATER

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Sagatiba Pure Cachaca, MatuselamPlatino, St Germains Elderflower liqueur,HerradurraBlanco

tequila, Yellow Chartreuse, Agavero, Peychauds bitters, vanilla sugar, lemon juice,lime juice,
apple juice, mint and cucumber.

ZOMBIE BLOODBATH

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Chilli infused Havana Club Aejo Blanco, Sagatiba PureCachaca, Flora d canaBlanco, green
Chartreuse, KublerSwiss Absinthe, celery bitters, sugar syrup, lemon juice,lime juice, grapefruit
juice, orange juice, cranberry juice and coriander.

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CHAMPAGNE COCKTAIL

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Angostura bitters soaked sugar cube with Martell VSOP cognac, topped with champagne
andfinished with a lemon twist.

BELLINI

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Crme de Peche and peach puree topped with champagne.

KIR ROYALE

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Crme de Cassistopped with champagne.

FRENCH 75

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Plymouth gin, lemon juice and sugar syrup topped with champagne.

LYCHEE ROYALE

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Crme de Peche, lime and lychee juice topped with champagne.

FIZZY APPLE

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Calvados, apple juice, cinnamon and a drop of Absinthe topped with champagne.

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THE AVIATION

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The first printed mention of this drink was found in "Recipes for Mixed Drinks" (1916), by Hugo Ensslin, a New York
bartender at the Hotel Wallick in Times Square. It became one of the top cocktails during the 1930's and the age of aviation
when greats like Lindberg were the nations heroes. The drink became very well-known from the version in the "The Savoy
Cocktail Book", published in 1930 by Harry Craddock of the Savoy Hotel in London.

Beefeater gin, Maraschino liqueur, Crme de Violette and lemon juice.

THE CORPSE REVIVER #2

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There are a few Corpse Reviver recipes out there. Anything that could kill that thing that bit you the night before could be
considered a corpse reviver. A recipe for this drink had been submitted around 1895 in a book called Drinks of All Kinds, and
by prohibition there where around 5 of them. This one was created by Savoy Bartender Harry Craddock.

Beefeater gin, Cointreau, Lillet Blanc, lemon juice and a drop of Pernod.

THE TWENTIETH CENTURY COCKTAIL

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Was created in the post-Prohibition 1930s, named as much for the Train, the Twentieth Century Limited, as for the century,
already a third over.

Beefeater gin, Lillet Blanc, white Crme de Cacao and lemon juice.

BLOOD AND SAND

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Named after 1922 Rudolph Valentino Movie named yes, you guessed it Blood and Sand.

Chivas Regal, Cherry Heering, sweet vermouth and freshly juiced orange. Served with a cherry.

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BIJOU COCKTAIL

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Dating back to the 1890s, the Bijou cocktail, meaning jewel in French is named for the colours of three jewels represented
by the ingredients, diamond for gin, sweet vermouth for ruby, and Chartreuse for emerald.

Equal parts of Plymouth gin, green Chartreuse and sweet vermouth, a dash of orange bitters
with a lemon twist.

MORNING GLORY

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First printed in Jerry Thomas Bon Vivants Companion in 1887.

Wild Turkey rye whiskey, Martell VSOP cognac, dash of sugar syrup, dash of triple sec, dash of
absinthe, 2 dashes of Angostura, topped with soda water, lemon peel as garnish. Served in a
chilled old fashioned glass.

JAPANESE COCKTAIL

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David Wondrich speculates a connection between this drink and the first Japanese mission to land in the United States; a
group of samurai, and Tommy the translator. In New York, Tommy loved to hit the hot spots and was a hit with the ladies.

Martel VSOP cognac, dash of Angostura bitters and orgeat syrup.

Served straight up with a lemon peel.

STAR COCKTAIL

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The Star Cocktail is a classic apple brandy cocktail which made an appearance in print in George J. Kappeler's 1895
bartending guide, Modern American Drinks

Calvados, sweet vermouth, sugar syrup, 2 dashes of Angostura bitters and lemon twist as
garnish

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DUSTINS FINAL WORD

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Plymouth Navy Strength gin, Green Chartreuse, maraschino liqueur and lemon juice.

NUCLEAR DAIQUIRI

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Wray and Nephew overproof rum, Green Chartreuse, fresh lime juice, velvet Falernum liqueur.

CHARLIE MANSON MARGARITA

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Chili and white pepper infused tequila, lemon juice heightened with fiery Tabasco and triple sec.

THE BLOODY SMOKEY SAND STORM

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Talisker 57 North, Punt e mes, Cherry Herring and fresh orange juice.

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THE ATOMIC ESPRESSO

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Double shot of fresh espresso, healthy dose of El Jimador tequila, Dom Benedictine,
Lemercier Absinthe, smoked chilli syrup, two dashes of Fee Brothers Aztec chocolate
bitters and an egg. Served tall and frothy - guaranteed to keep you going.

THERMONUCLEAR

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The coldest driest Silver Bullet known to man!

A heavy measure of Ketel One vodka, with a lemon peel, orange bitters and a dash of soda
water, stirred in straight liquid nitrogen to the point of nearly freezing. Served quickly in a frozen
martini glass, with a capsule of Elixir Vgtal de la Grande-Chartreuse and an olive on the side.

ZOMBIE APOCALYPSE AKA

THE FIRE AND BRIMSTONE (SERVES 2)

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Sailor Jerrys spiced rum, Havana Club Especial, sweet vermouth, a good dash of pepper
infused El Jimador tequila, lime juice, smoked agave, cigar syrup, apple juice and a dash of red
wine served in a volcano with flaming passionfruit.

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PINK PANTHER

Lychee juice, mandarin juice, pink grapefruit juice, vanilla syrup

STRAIGHT SAILOR

Orgeat, peach syrup, lychee juice and orange juice.

DELIGHT

Mint, apple juice, pineapple juice and lime juice.

MISS DAISY

Rose water, oolong tea syrup, pink grapefruit juice and a dash of soda.

VIRGIN MARY

The best thing for breakfast after a hard night, second only to the Classic Bloody Mary!

Tomato juice, Tabasco, Worcestershire sauce, lemon juice, salt & pepper anda celery stick.

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Crme de Cassis - Blackcurrant liqueur

Crme de Gingembre - Ginger liqueur
Crme de Mure - Blackberry liqueur
Crme de Peche - Peach liqueur
Crme de Violette - Violet (flower) liqueur
LiqueurD'Abricot - Apricot liqueur
White/Dark Crme de Cacao White/Dark liqueur with chocolaty flavours.
Agave nectar - A sweetener produced from several species of agave, including the Blue Agave (Agave
tequilana - used in the production of tequila). Agave nectar is sweeter than honey, though less
viscous.
Amaro Averna - A sweet, thick, Italian liqueur made from herbs, roots and citrus rindswith the
addition of caramel, it has a gentle herbal bitterness.
Armagnac - A distinctive kind of brandy or eau de vie produced in the Armagnac region in Gascony,
southwest France. It is distilled from wine usually made from a blend of Armagnac grapes.
Maraschino liqueur - A bitter-sweet, clear liqueur flavoured with Marasca cherries and the crushed
cherry pits, lending an almost almond like flavour.
Orgeat - A sweet syrup made from almonds, sugar and rose water or orange flower water.
Sake - A Japanese rice-based alcoholic beverage, sometimes referred to as a rice wine, although the
brewing process is closer to that of beer.
Shch - A medium strength (generally 25% ABV) Japanese distilled beverage, typically from barley,
sweet potatoes, or rice.
Triple Sec - A variety of Curaao liqueur, an orange-flavoured liqueur made from the dried peels of
bitter and sweet orange.

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