COCKTAIL, Beer, AMARo

COCKTAILS

Madeira Park no. 2

10 year madeira, vermouth, awamori, umeshu, damson plum, bitters

Tuxedo

gin, blanc vermouth, fino sherry, bitters, chartreuse végétal

Jack Rose

calvados, blanc vermouth, apple eau de vie, grenadine

Ti’ Punch

rhum agricole, rum, manzanilla, vermouth, lime zest

Napoleon

agave gin, mezcal, quinquina, orange liqueur, fernet

Boulevardier

rye, americano rosa, amari, grapefruit oil

DRAUGHT BEER

Halfway Crooks, ‘Farina’, Kolsch Style
Edmund’s Oast, ‘Bound by Time’, IPA

HIGHBALL

Spritz

apertivo, crémant, seltzer, citrus, mint

Hugo Spritz

elderflower, apricot, lemon, sparkling wine

Sherry Tonic

amontillado, cream sherry, cassis, tonic

Kalimotxo

red wine, fernet, house cola

French 75

cognac, lemon cordial, cremant, aromatic bitters

ZERO PROOF

Copenhagen, Sparkling Tea BLA

Ghia Spritz

Americano

Pomegranate Phosphate

Untitled Art, Italian Pils

VERMOUTH & AROMATIZED

Tempus Fugit Alessio Dry

lemon peel, sage, wormwood

Tempus Fugit Alessio Bianco

citrus peel, baking spice, wormwood

Bordiga Extra Dry

spearmint, turmeric, sandalwood

Bordiga Bianco

nutmeg, coriader, fennel seed

Bordiga Rosso

cinnamon, gentiane, orange peel

Lustau Dry

dried thyme, citrus peel, wormwood

Lustau Blanco

marjoram, chamomile, orange peel

Lustau Rojo

sage, gentiane, coriander

Carpano Antica Formula

vanilla bean, bitter orange, saffron

Fred Jerbis Vermut

gentian, angelica, cinchona bark

Navazos Palazzi Vermut Rojo

coriander, elderflower, bitter orange

Matthiasson no 7

sour cherry, blood orange, cardoons

Cap Corse Blanc Quinquina

citron, baking spice, cinchona bark

Bonal Gentiane-Quina

dried fruit, licorice, cinchona bark


IN THE KITCHEN

Executive Chef: Ollie Honderd

*Madeira Park is committed to sustainable practices & working with local growers and producers every day.