Vodka BLACK COW MOOTINI 8.50 COFFEE COCKTAIL 8.50 BLOODY GOOD MARY 8.50

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1 Vodka The Martini The undisputed king of the Cocktail word, the most perfect of aperitif cocktails, and it is perhaps the combination of simplicity and magic that makes the Martini such a holy sanctity amongst its followers. Meddling with a drink like the Martini is like taking a felt tip pen to the Mona Lisa, it is simple and perfect, why mess with it well because we can and it would be boring not to. ARISE THE BLACK COW MOOTINI. CREATED WITH A BASE OF DORSET S BLACK COW VODKA AND SERVED AS AN IMAGINATIVE PLATTER THIS CREATION TICKS ALL THE RIGHT BOXES OR A WORTHY MARTINI WITH A LITTLE EXTRA PIZZAZZ. Espresso Martini Finally a drink with a real English Heritage. The story goes that a beautiful female model entered the Soho Brasserie and demanded Bartender Dick Bradsell make her a drink that would pick me up, then mess me up. When Dick eyed the shiny new coffee machine in the corner the Espresso Martini was born. OUR COFFEE COCKTAIL STRIPS BACK AND SIMPLIFIES THE ESPRESSO MARTINI. OUR HOME INFUSED VANILLA AND ESPRESSO LIQUOR TAKES MOST OF THE GLORY, TRIED AND TESTED TO GIVE THE BEST COFFEE AND ALCOHOL BALANCE. A COUPLE OF MINOR ADDITIONS AND FINISHED WITH A VANILLA CREAM TOP. THINK OF IT AS A WHITE RUSSIAN WITH STYLE! The Bloody Mary There is a solid argument that the Bloody Mary is simply spiced tomato soup served cold with a vodka hit...hardly! It sits as the apparent daddy of all hangover cures and it s not difficult to see why, Vitamin-C, salt and palette coating viscosity. You won t need to look far for a turned up nose at the mention of a bloody Mary, but with a few additions a classic can become a necessity. BRING ON THE BLOODY GOOD MARY! HORSERADISH INFUSED VODKA. A TOUCH OF SHEFFIELD HENDERSONS SAUCE, SUNDRIED CHILLY, HOMEMADE TOMATO AND CELERY SHRUB FINALLY A DASH OF SWEET SHERRY.

2 Whisky The Manhattan The Manhattan can claim to be one of the most iconic cocktails in the world, it s hard not to be when sharing your name with the most iconic skyline in the world. Some would say it is to Ken what the Martini is to Barbie. But the main reason for its status is simple, it tastes fantastic! THE VANILLA AND HICKORY SMOKED MANHATTAN. THE ADDITION OF SMOKED HICKORY CHIPS TO OUR CANADIAN RYE ADDS THE SMOKED FLAVOURS YOU WOULD NORMALLY EXPECT TO FIND IN A PREMIUM SCOTCH, ADD TO THIS THE FASCINATING TOASTED MARSHMALLOW FLAVOURS OF THE VANILLA AND YOU HAVE YOURSELF A SENSATION. Old Fashioned An Old Fashioned is not just a drink, it is a ritual. A moment in time for contemplation, preferably accompanied by a fine cigar in a leather armchair. When we drink an old fashioned it feels like we are drinking history. The whiskey Cocktail as it was referred was first sent to print in 1862, truly old fashioned. THE CHIVAS MAPLE LEAVES THE STATES BEHIND, BRINGING TOGETHER THE BEAUTIFULLY SMOOTH CHIVAS REGAL SCOTCH WITH FINEST CANADIAN MAPLE, ORANGE BITTERS ADD A WHOLE NEW DIMENSION BEFORE A SPLASH OF WHITE CACAO CUTS A PERFECT FINISH TO THIS BITTERSWEET MIX.. Whiskey Sour The whisky sour deserves its place upon any classic menu, not particularly exciting in itself but the sour provides the basis for many other and somewhat more glamourous cocktail families, namely Collins and the Rickey (the family of the Cosmopolitan and White Lady). The Formula has remained untouched for over 150 years, and with great reason, but I m sure no one would mind a little experiment. OUR CRANBERRY AND CINNAMON SOUR TAKES ALL THE RULES OF THE CLASSIC SOUR AND INSERTS A LITTLE SPICE. THE ORIGINAL BOURBON BASE IS INTENSIFIED WITH HOME INFUSED CINNAMON AND CRANBERRY SYRUP, A HEALTHY DOSE OF CITRIC BEFORE BEING AERATED WITH A SPLASH OF SOUR CRANBERRY.

3 Gin The Negroni 1920 s Florence, an influential man by the name Cammillo Luigi Manfredo Maria Negroni enters the Café Casoni. With his demanding presence he orders an Americano, fortified with Gin in the place of the soda, and thus the Negroni was born. THE STRAWBERRY NEGRONI STAYS TRUE TO THE NEGRONI FORM BUT THE ADDED LENGTH OF EACH SIP ALLOWS THE BITTER SWEET COMBINATION TO BE SAVOURED LONGER IN THE PALETTE. STRAWBERRY INFUSED CORNISH GIN IS THE REAL HERO HERE, INTENSIFYING THE SWEET TOUCHES OF THE VERMOUTH. Rum Mai-Tai Often mistaken as a long fruity drink, the Mai-Tai is a strong but easy drinking cocktail based around the Daiquiri on the rocks. Originating from Sunny Tahiti the, now named, Mai Tai was but an anonymous creation, crafted under the fine eye of Victor Jules Bergeron. When one of Vic s prized dinner guests exclaimed Mai-Tai-Roa Ae (out of this world), the Mai-Tai name was sealed. OUR WINTER MAI-TAI KEEPS ALL THE HALLMARKS OF THE ORIGINAL, A FEW MINOR ALTERATIONS FOR MAXIMUM GAIN! AN EQUAL MIX OF BIANCO AND AGED DARK RUM FOR BALANCE, A SUPERIOR ORANGE LIQUOR, DEMERARA SUGAR AND ORGEAT WITH A DEHYDRATED PINEAPPLE AND RUM STEEPED CHERRY. Daiquiri The almost too simple to be true classic made famous by Novelist Ernest Hemingway in the early 1920 s. Said to derive from Cuba and first shaken by an American engineer by the name of Jennings Cox. It is easy for the soul of a Daiquiri to be lost in the modern craze of adding copious amounts of fruit and blending with ice. I imagine Mr Cox turning in his grave at the thought! RISKING THE WRATH OF JENNINGS, OUR BASIL DAIQUIRI PUTS AN ACUTE HERBAL TWIST INTO THE MIX. COCONUT RUM AND PINEAPPLE ARE TWO THINGS I AVOID MOST IN MY COCKTAILS, BUT THERE IS ALWAYS ROOM FOR EXCEPTIONS. SWEETENED WITH HONEY, BALANCED WITH BLACK PEPPER SYRUP AND ROUNDED WITH FRESH BASIL. IT LEAVES LITTLE MORE TO BE SAID.

4 Champagne Classic Champagne Cocktail The Classic champagne signifies everything that a cocktail should be, Alcohol, Sugar and bitters. There are many champagne cocktails from all around the world but none quiet have the same reputation. The French 75 with its Gin and citrus just has too much masking the delicate champagne. The Italian Ugo is extremely fresh with its mint and elderflower flavours but doesn t quite tick the box for an elegant winter s night. That is why the classic stands alone above them all. THE APRICOT FIZZ HOLDS ALL THE ESSENTIAL ELEMENTS OF THE CLASSIC, OUR BRANDY IS INFUSED WITH APRICOT TO GIVE A ROUNDING FRUIT FLAVOUR, ORANGE BITTERS SOAK OUR SUGAR CUBE AND A DELICATE SAGE TOUCH GIVES A BEAUTIFUL AROMATIC FINISH South West Distillery Cocktail Masters 2015 Brief: To create a cocktail containing at least 35ml Tarquins Cornish Gin, use of Cornish Pastis is not required but encouraged. Cocktails must also be based upon one of a selection of classic songs. MY LATE EVENING BLUES BEGINS WITH A STEADY BASE OF TARQUINS GIN AS REQUESTED, A HIT OF HOME BLENDED LEMON + CLOVE SYRUP INTENSIFIES THE CITRIC NOTES OF THE GIN AND SERVES TO FURTHER INTENSIFY ITS AROMA. CORNISH PASTIS IS THEN ADDED AND SOFTENED WITH ORGEAT GIN LIQUOR CRAFTED IN OUR KITCHEN. FINISHED WITH A BURNT ORANGE GARNISH TO CREATE THE PERFECT AFTER DINNER TIPPLE FOR THOSE LATE EVENING BLUES WHILST GAZING OVER OUR BEAUTIFUL BAY.

5 Hot Cocktails Hot toddy Less than 80 years ago it was possible to be handed a prescription for medicinal whisky. These days various regulations would prevent such a thing, for short term gains however the power of whisky should not be underestimated. The antiseptic and anaesthetic values of whisky, the Vitamin-C from lemon, instant energy hit provided by Honey and sugar and of course the steam produced to cleanse the senses and sooth the throat, create a perfect combination for a cold winters evening. OUR HOT FISTRAL STICKS TO THE ORIGINAL FORMULA WITH A FEW ADDITIONAL INGREDIENTS. WE PREPARE OUR WHISKY FORMULA COMBINING SCOTCH WITH A RANGE OF SPICES, HONEY AND SUGAR LEAVING IT TO STEEP AND ALLOW THE FULL FLAVOURS TO BE INFUSED. ADD IN THE FRESH LEMON WITH BOILING WATER AND YOU HAVE THE PERFECT PICK ME UP The Julep Known much more commonly to our American compatriots the Julep could be best described as an old fashioned with a strong mint infusion in the place of bitters. To many in the know it is much more than that, the Julep was a huge stepping stone in the mixing of dram liquors and herbs, in time it has given its name to two staples of a mixologist s kit, the Julep tin and strainer. It was first referenced back in 1803, but its popularity and its versatility make it ever more popular. OUR JULEP TEA STARTS LIFE LIKE ANY OTHER, A SIMPLE BASE OF FINEST BOURBON. WE INFUSE OUR BOURBON WITH PEPPERMINT, SWEETEN WITH DEMERARA AND LENGTHEN WITH HOT TEA. BRINGING TOGETHER ALL THE ESSENTIALS OF A CLASSIC JULEP IN THOROUGHLY WARMING DELIGHT Hot Buttered Rum A typical winter back in Colonel America. We have some Rum distilled from the guy next door, it is pretty harsh and will need cutting with some water, Hot water no less, it is winter after all. Still pretty bland lets add some spices, too harsh so we ll add some sugar to take the edge of. Much better but still needs something *glances at bare looking shelves* what do have left in my limited larder Butter? THE BIGGEST PROBLEM WITH ADDING A FATTY SUBSTANCE TO A LIQUID IS THAT IT SCIENTIFICALLY SHOULD NOT WORK. A CLEVER BIT OF CHEMISTRY ALLOWS US TO IMPROVE THIS CLASSIC BY PRODUCING SMOOTH BUTTERED RUM RATHER THAN THE UNATTRACTIVE GREASY ORIGINAL. A FEW EXTRA SPICES BREWED IN ASSAN TEA AND WE HAVE A BEVERAGE THE COLONISTS COULD NEVER HAVE IMAGINED. 7.50

6 Boozy Hot Chocolate Every man and his dog have mixed their favourite hot drink with their favourite liquor and exclaimed to the world how amazing it tastes And we are no different. Actually we are different we mix ours with three spirits and liquors and tell the world to come and see for themselves. THE ULTIMATE COCO IS QUITE SIMPLY LIKE NO OTHER. STEAMING HOT CHOCOLATE IS LAID OVER BAILEYS IRISH CREAM AND KAHLUA LIQUOR. TOPPED WITH OUR HOME CRAFTED FIREBALL WHISKY CREAM AND OF COURSE NO HOT CHOCOLATE WOULD BE COMPLETE WITHOUT THE OVER GENEROUS HELPING OF MARSHMALLOWS (AND WE TOAST OURS WITH FLAMING RUM) "Words and inspiration from Tristan Stephenson (Curious Bartender) and Frankie Solarik (The Bar Chef)"