Vera-Daiquiri_sm

Secret recipes

VERA DAIQUIRI

Ramp up the herbaliciousness of a classic daiquiri.

50ml Havana 3yr rum
15ml Velvet Falernum
25ml lime juice
15ml aloe vera
5 green peppercorns

Garnish: lime peel
Method: shake all with cubed ice and double strain into the glass.
Glassware: small coupette

Alpine-Cobblersm

Secret recipes

ALPINE COBBLER

Herby, light and superbly refreshing.  It’s the sort of thing you’d be drinking if you were waiting for the Tour de France peleton to get to the top of a big climb or, you know, in the Sound of Music.

25ml Genepi
50ml Dolin Vermouth
Slice of orange, lemon, grapefruit.

Muddle the fruits in the base of a rocks glass, add the rest of ingredients and crushed ice. Stir with bar spoon. Top up with more crushed ice. Garnish with a slice of orange, lemon, grapefruit, alpine herbs and white grapes.

Gelato-Sour_sm

Secret recipes

GELATO SOUR

Grown up summer treats – ticks all the boxes.

25ml Stolichnaya vodka
25ml Limoncello
25ml lemon juice
15 ml pistachio syrup
10ml egg white
2 dashes orange bitters

crushed pistachios to garnish

First shake it all together with no ice to make it frothy, then add ice cubes and shake some more. Strain into an ice filled rocks glass and sprinkle over the pistachios.

sour

Bourbon Day

FORAGER'S SOUR

Someone out there wanted an excuse to celebrate bourbon and we’re on board – Saturday 14th June is the day to raise an Old Fashioned, Manhattan or Mint Julep to Kentucky’s finest.  We’ll toast with a few of those, and probably throw in a few house favourites like this one here.

25ml Maker’s Mark
25ml Briottet Chestnut liqueur
25ml apple juice
25ml lemon juice
2 dashes Peychaud’s bitters
10ml egg white

Shake all the ingredients together with lots of cubed ice, then strain into a rocks glass filled with more ice.  Garnish with an artfully arrange apple fan.

Secret recipes

SIAM VINAIGRETTE

10ml honey
20ml soya sauce
25ml peanut oil
1 tsp tomato ketchup
1 tsp Dijon mustard
1 clove garlic
1 thumb-sized piece ginger
Tabasco to taste
salt & pepper

Finely chop the ginger and the garlic, mix with the ingredients except the oil.  Whisk until smooth and then whisk in the oil to emulsify the vinaigrette.

Season and add a few drops of Tabasco to taste.

butter

Secret recipes

SEAWEED BUTTER

10g dried seaweed
500g softened Butter
Salt and pepper
Lemon juice

  1. Re-constitute seaweed in boiling water
  2. Drain and roughly chop seaweed
  3. Whip butter until soft add salt, pepper and lemon juice
  4. Stir seaweed into butter.
  5. Eat with really excellent bread.
Somerset-Cobbler

Secret recipes

SOMERSET COBBLER

A reawakening spring drink of all the finest English ingredients, with some of the oft overlooked herbaceous lovage.  The herb that is, not the Music to Make Love to Your Old Lady By.

30ml Somerset cider brandy
20ml lovage cordial
20ml Stone’s ginger wine
Slice of lemon and ginger

Muddle the lemon and ginger in the base of the glass, add the rest of ingredients and crushed ice. Stir well with a bar spoon.  Garnish with apple slices and fresh ginger.

Secret recipes

COD BRANDADE

Speedy lunches are never as speedy as when someone else makes it for you – but if you’ve got time on your hands or the longest lunch hour this side of Spain, make it yourself.

1kg salted cod
500ml whole milk
250g potato
5 cloves garlic
800ml warm olive oil
sprig of thyme
1 bay leaf
chopped chives
salt, pepper & lemon juice to taste

1. Soak the cod fillet in water for 24 hours.
2. Trim the cod of any obvious bones etc. Place into a sauce pan with the potato, garlic, thyme, bay leaf, milk and bring to the boil. Simmer until the potatoes are cooked.
3. Drain everything reserving the milk. Pass the potatoes and the garlic through a ricer.
4. Over a low heat start to beat the olive oil and a little of the cooking milk into the mashed potato until you have the correct consistency.
5. Season to taste add the chives.

Express lunch menu available Monday – Friday, 2 courses £15, three for £19

smokers-delight

Secret recipes

SMOKER'S DELIGHT

One for the bad boys.  Hard hitting but not heavy handed.

SMOKER’S DELIGHT

50ml Arette Anejo tequila
10ml Chestnut liqueur
20ml Amontillado Sherry
5ml Ardbeg whisky
2ml Fee Brothers Orange Bitters

Stir patiently with cubed ice, strain into a chilled coupette.  Garnish with some flaming orange zest.

mooscalsq

Secret recipes

MOOSCAL

The finest exports from two thirds of NAFTA joined up in a multicultural sour.

MOOSCAL

50ml Mescal
15ml salted maple syrup
25ml lemon juice
10ml apple juice
10ml egg white

Shake it hard with cubed ice, and double strain into a chilled coupette.  Garnish with lemon peel.

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