PREMIX

Cherry & Cacao Manhattan: Cacao Husk . Cherry . Solera Rye . Fennel . Sweet Vermouth

The original Manhattan cocktail was first mixed with whiskey, sweet vermouth, bitter and absinthe. Our recipe blends Solera Rye and sweet vermouth, accompanied with cacao husk, fennel seeds and preserved cherries. A deep, ripe fruit on the nose, a hint of spice on the palate, with a tropical fruit  dance integrating the acidity perfectly. Elegant, highly drinkable and uplifting.

To serve: Chill in the freezer for half an hour prior to serving. Pour over ice, garnish with an orange peel.

Coffee Cocktail: Tonka Bean . Vanilla . Coffee . Orange

Iconic 80s model asked Soho Brasserie bartender, Dick Bradsell to make her a cocktail to “wake me up & f***k me up". A shot of espresso into a Black Russian recipe, created the ‘EspressoMartini’. Ours, tonka bean & fresh vanilla––think almond & baked goods–– gently supported by fragrant orange, & cold brew coffee––to wake your senses (not f**k them up).

To serve: Chill in the freezer for half an hour prior to serving. Pour over ice, garnish with an orange peel.

Dark Chocolate Martini 100% Chocolate . Gin . Vermouth

Developed in collaboration with Mörk chocolate brewhouse in Melbourne, we’ve designed a pure and sweet chapter of a tale many times told. A refined, non-creamy chocolate martini using 100% Venezuelan chocolate––cold vacuum distilled to isolate an authentic flavour. In its cleanest version the chocolate was then blended with dry vermouth and gin to create a full flavoured, elegant chocolate martini. Not heavy, not sticky.

To serve: Chill in the freezer for an hour prior to serving. Pour into a chilled glass, garnish with a lemon peel.

Olive Martini: Olive Oil . Gin . Dry Vermouth

There are many ways to order your Martini. However you prefer it, Martini is always a symbol of sophistication, elegance and power. We present a crisp, fragrant flavour of olive underpinned by aromatic vermouth and lifted up by fresh juniper. A clean, refined Olive Martini. Made with cold-vacuum-distilled extra virgin olive oil, dry vermouth and gin. Class.

To serve: Chill in the freezer for half an hour prior to serving. Pour over ice, garnish with an orange peel.