COCKTAIL, Beer, AMARoCOCKTAILS
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.