JANUARY 2021 - What's In The Box?

Melba Sour (Light)

  • 50ml Vanilla Vodka
  • 20ml Lemon
  • 10ml peach liqueur
  • 10ml raspberry syrup
  • 3 dash orange flower water

Garnish with maraschino cherry

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Our Melba Sour is inspired by the “king of chefs and chef of kings”, Georges Auguste Escoffier. Escoffier is renowned as the chef who modernised French “Haute Cuisine” in the late 1800s.  He perfected his trade at the Savoy Hotel in London, the very same place our Kocktail Curator, Neil Donachie earned his stripes as Senior Bartender.

The Melba Sour is our take on Escoffier’s famous Peach Melba Dessert which was originally created to delight the Soprano Nellie Melba. The dessert was premiered during the great chefs time at the Savoy but mastered during his tenure at The Ritz Carlton - a quick swap of employers was precipitated when Escoffier was found to be embezzling company funds at the Savoy, reportedly with Mr Ritz, who was also in the employ of the Savoy at the time!

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Lychee and Elderflower Spritz (light)

  • 50ml rose wine
  • 10ml lychee syrup
  • 10ml pear & elderflower liqueur
  • Top with soda 

Garnish with dried lavender

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The delightfully light Lychee and Elderflower Spritz is a marvellously effervescent drink that combines flavours of the Far East and Western cultures. We think it’s the perfect tipple to kick off a (hopefully) brighter year in style. 

Spritz’s are of course, rightly revered across the globe, but nowhere more so than in their home turf of Veneto, where it is said that over 2000 Spirtz’s are quaffed every minute, that’s over 30,000 a day. 

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Cuban Casino (light and mixed)

  • 50ml white rum
  • 25ml lime
  • 10ml maraschino liqueur
  • 10ml crème de cacao
  • 3 dash absinthe

Garnish with lime

An original drink, inspired by a merging of the daquiri and the casino cocktail to create a drink inspired by the Cuban Casino, a style of dancing unique to Cuba

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In this original drink, we’ve combined elements of the Daiquiri and Casino cocktails to create an exciting new drink, the Cuban Casino. 

This brand new cocktail is influenced by the mixing of styles in the superlatively seductive Cuban Casino dance style. Similar to a Salsa, for the viewpoint of an outsider, the Casino is captivating mix of Salsa and Afro-Cuban influences which encourages the dancers to improvise and add to the beat of the music themselves. 

We’ve taken the creative license offered by the dance and present our own captivating mix to you, ready to be shimmied, shaken and enjoyed. 

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Army and Navy (light and mixed)

  • 50ml gin
  • 20ml lemon
  • 10ml orgeat

CONTAINS NUTS

Garnish with gypsophila 

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The Army & Navy is an old classic that has stood the test of time due to it’s simplicity and deliciousness. It’s understood the cocktail was created at Washington DC’s prestigious club of the same name. Previously a strong-hold for Military Officers only, the club now welcomes new members “who are prominent in their profession or community”.  

If we didn’t subscribe to the Groucho Marx school of thinking which says “I don’t want to belong to any club that will accept people like me as a member” - we’d even consider joining the club, simply to enjoy this marvellous twist on the Gin Sour! 

Fortunately, the only club we wish to be a member of is the Kocktail club… 

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Gold Rush (mixed Dark)

  • 50ml bourbon
  • 20ml lemon
  • 20ml honey syrup

Garnish with a dehydrated lemon

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The Gold Rush is one of the very few bonafide modern classics. Created by T.J. Siegel at New York’s Milk & Honey bar in 2001 and finished and first shaken by the bar’s owner Sasha Petraske. 

Milk & Honey is credited with the early 2000s cocktail renaissance and the Gold Rush was one of the first cocktails from the new wave to go global. The late Petraske became a somewhat unwitting figurehead for industry world-wide and countless bars copied Milk & Honey’s prohibition styling.

Unusually, Petraske didn’t intend for the bars hidden door policy to be a sensation, he simply created a speakeasy bar to assuage his neighbours fears about crowds and to convince the city licensing board to allow him to have a bar. 

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Cinnamon Treacle (mixed dark)

  • 60ml Gold Rum
  • 10ml cinnamon syrup
  • 3 dash angostura
  • 25ml apple juice

Garnish with Orange 

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The Cinnamon Treacle is our own twist on an under appreciated beauty of a drink from the maestro, arguably the UK’s most famous cocktail creator, Dick Bradsell.

The classic Treacle manages to pull off the trick of tasting like it has a decent dollop of Lyle’s Black Treacle within it’s recipe when it merely contains rum, apple juice and sugar syrup.

Our addition of cinnamon syrup adds an extra warmth to this stunning warmer of a cocktail. 

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Bobby Burns (Dark)

  • 60ml scotch
  • 25ml sweet vermouth
  • 10ml Benedictine
  • 2 dash angostura

Garnish with maraschino cherry.

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Peculiarly the Bobby Burns wasn’t named for the famed Scottish Poet but supposedly for a prosperous Manhattan cigar shop owner of a similar name but with it’s Scotch base and slightly spiced profile it has become the classic accompaniment for the bards birthday celebration on Burns Night, the 25th of January. 

To quote the great Robert Burns himself:

O thou, my muse! Guid auld Scotch drink! 
Whether thro' wimplin worms thou jink, 
Or, richly brown, ream owre the brink, 
In glorious faem, 
Inspire me, till I lisp an' wink, 
To sing thy name! 

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Stone Fruit Sour (Dark)

  • 25ml cognac
  • 25ml bourbon
  • 20ml lemon
  • 10ml apricot liqueur
  • 10ml ginger syrup

Garnish with Fresh Rosemary 

The Stone Fruit Sour is an original drink created by the team here at Kocktail.  It’s rich and spicy cognac base is married with a prominent splash of Apricot Liqueur, a drop of fresh and tart lemon juice and the warmth of our own, house made ginger syrup.

The English poet John Ruskin described the star of this particular cocktail, the Apricot as "shining in a sweet brightness of golden velvet."  We’ll let Ruskin do the talking, as he does it quite so elegantly and we stick to creating cocktails we hope you will love…