-1-

Pages 2-3 Intro

Pages 4-5 The Luminor Sign Co

Pages 6-7Mixed Drinks

Edition

No....../1000

Pages 8-9Cider | Wine | Beer

Pages 10-12Technical Notes

-2- -3-

At Coupette we have a philosophy ; simplicity and discovery.

The idea behind this is that if you just want a great drink, we can give that to you, but if you want to know

more, we’re here to help.

Our drinks are served in a simplistic way, subtle garnishes, beautiful glassware and friendly service, but

with lots of thought and detail under the surface.

For this menu, we’ve decided to branch out on that a little and give you a more elaborate version of this

experience, and, should you want it, the thought behind the drinks is at the end of this menu.

This menu is the first in a series where we will collaborate with a local artisan, someone who is

doing something out of the ordinary, contributing to the vibrant east end of London in an unusual and

wonderful way.

This edition sees us partner with Ged Palmer; a lettering artist and sign painter based just along

from us on the Roman Road.You can find out more about him and his shop; The Luminor Sign Co. in the following pages. But needless to say, we’re delighted to be working with someone so talented, and so close

to home.

-4- -5-

Ged Palmer is one of the UK’s leading lettering artists & sign painters. Over the last fifteen years, his fascination with letterforms has led him into design, typography, calligraphy, mural painting,

sign painting and gold leaf signs.

In 2015, inspired by an old East London sign shop and letter works that closed in 1938, Ged re-estab-

lished the time-honoured but fast disappearing craft of sign and letter work with the launch of his studio and shop The Luminor Sign Co. situated on Roman Road in Bethnal Green. Offering bespoke

100% hand-lettered design, sign writing & gold leaf, Luminor works with local businesses as well as

national and international clients.

A well-known talent within the trade and hugely passionate about sharing his knowledge of sign

writing with the younger generation through work-shops, Ged and his work have been recognised by

the International Society of Typographic Designers, The Type Directors Club and various publications

worldwide.

@theluminorsignco

-7-

A discretionary service charge of 12.5% will be added to your bill.For advice on allergies and intolerances please contact a member of staff

Mixed drinks

APPLES - 9Calvados | Apple | Carbonated

BELLINI - 9.5Rinquinquin | Champagne Liqueur | Grey Goose | Rosé Wine

London Essence White Peach & Jasmine Soda

HIDDEN SPRITZ - 9.5Grey Goose | Barley | Quince | Leaves | Sparkling Wine

WHITE TRUFFLE WHITE NEGRONI – 10.5Bombay Sapphire | White Truffle | Lillet Blanc | Suze

STEP IN TIME – 9.5Grey Goose | Olive Oil | Rosemary | H. Theoria Procrastination

Minus Cream | Wine

DIABLO OTONO - 9.5Tapatio Blanco | Fig | Fig Leaf | London Essence Tonic

HONEY COLLINS - 10Bacardi 8yr | Ron Miel | Honeycomb | Bee Pollen | Mead

Lemon | Honey Soda | Beeswax

OPEN SEASON – 9.5Poire Williams | Pear Sorbet | Grey Goose La Poire | Cocoa Butter | Poiré

MAPLE AMERICANO – 9.5Woodford Reserve | Maple Vermouth | Sunflower Seeds | Sparkling Maple

CHAMPAGNE PINA COLADA - 11.5Bacardi Blend | Agricole | Pineapple | Coconut | Moet & Chandon

Mixed drinks

TOFFEE APPLE - 9.530&40 Blanche | Pommeau | Toffee | Cider

DOUBLE AGENT – 10Dewars 12yr | Maury | Raspberry | Raspberry Leaf | Lemon | Rosé Wine

BLOODY MARTINI - 10Grey Goose | Clear Tomato | Dried Herbs | Smoked Paprika | Vin Jaune | Olive Oil

NO SUCH THING – 9.5Bombay Sapphire | Amber Vermouth | Cocoa Bitters | Cocoa | Spices

BLACK FOREST RAMOS – 9.5Bombay Sapphire | Kirsch | Cherry | Chocolate | Cream | Citrus | Soda

BLACK ALEXANDER – 9.5Bacardi 8yr | Sesame & Hazelnut | Spices | Cream | Coffee

SNOWBALL – 9Vin Jaune | Rich Egg Nog | Moet & Chandon

SALTED CARAMEL - 10Woodford Reserve | Muscat | Salted Caramel | Saffron

BOARD ROOM - 10.5Hennessy Cognac | Dubonnet | Walnut | Cherry | Coffee | Smoke

NEVER ENOUGH - 10.5Aged Calvados | Brown Butter | Burnt Treacle | Smoked Chestnut Milk

-6-

-9-

Bellevigne Sauvignon Blanc 4.5 5.5 20Gascony | 11.5%

Charles Sparr Riesling Tradition 5.5 6.5 24Alsace | 12.68% | Organic

Domaine Guegen Chablis 2017 6.5 8 30Chablis | 12.5%

Georges Burrier Pouilly Fusse 2016 8 12 45

Chateau Nestuby Rosé de Provence 5.5 6.5 24Provence | 13%

Croix des Vents Cabernet Sauvignon 4.5 5.5 20Pays d’Oc | 13.3%

Cuvee de Brieu Pinot Noir 5.5 6.5 24Languedoc | 12%

Chateaux Lestage Darquier Moulis 2014 6.5 8 30Bordeaux | 13% | Sustainable

Albin Jacumin Chateauneuf du Pape 8 12 45Rhone Alps | 14.5%

Bernard Massard Cuvee de L’Ecruson 6.5 35

Moet & Chandon Brut Imperial NV 10 55

Moet Brut Imperial Rosé 75

Ruinart Blanc de Blancs 95

Domaines des Cinq (5%) 5Organic cider from Normandy

Pacory Poiré (4%) 6Unbelieveably delicious pear cider from the Domfrontais

Telegraph Hill (330ml, 5%) 6.5Bone dry cider produced in SE23

Wine 125ml 175ml Btl

Cider 175ml unless stated otherwise

Beer 330ml

Freedom Organic Lager (5%) 3.95

Wild Card Queen of Diamonds IPA (5%) 5

Wild Card King Of Hearts Blonde (5%) 5

Wiper & True Milkshake Stout (6%) 6

Brewdog Nanny State (0.5%) 4

A discretionary service charge of 12.5% will be added to your bill. For advice on allergies and intolerances please contact a member of staff

-8-

WHITE

ROSÉ

RED

SPARKLING

-10- -11-

TECHNICAL NOTES

APPLES

One of Coupette’s most popular serves, made using a rotating Calvados and apple juice which has been pressed, filtered and carbonated. Designed to showcase the diversity of both apples and Calvados. Best drink in the UK at the CLASS

Awards 2019.

BELLINI

The classic Bellini is at its best during Summer, when white peaches are in season, but we’ve navigated our way around this by re-thinking the entire way a Bellini is made. The heart of this drink is one of our favourite ingredients; a Champagne Liqueur that gives depth and complexity, while bright, aromatic

peach really lifts the drink.

HIDDEN SPRITZ

Taken from the herbs and plants that survive the winter in colder climates by hiding under a carpet of snow. We roast barley and quince, then make a cordial and a liqueur from

the resulting ingredients.

WHITE TRUFFLE WHITE NEGRONI

Made using one of the most luxurious ingredients in the world; we make batches of White Negroni, then freshly slice white truffles and cold infuse them for several days in order to preserve the best of their aroma.

They add a luxurious, pungent flavour and almost buttery texture.

STEP IN TIME

The aroma of rosemary is powerful and evocative, in the UK it brings memories of roast dinners with family, whilst those in warmer climes may say it reminds them of dinner by the beach. Here, we use a milk washing and fat washing technique in one

drink, adding a luxurious, velvety texture.

DIABLO OTONO

A light and surprisingly complex drink; the green notes of the tequila work surprisingly well with the light, almost coconut like notes of the fig leaf, which is made using a tea style infusion that

we’ve perfected over the last 8 years.

HONEY COLLINS

Honey is an incredibly versatile ingredient, and when used in different ways can provide sweetness, acidity, freshness or richness depending on its application. Here we use layers of it with two other bee related products, bee pollen and

beeswax, to give great texture and depth of flavour. £1 from this drink is donated to the Bee Friendly Trust.

OPEN SEASON

The amazingly aromatic, fresh notes of pears can sometimes be let down by a grainy texture, but here we’ve harnessed the flavour of pears with a silky, soft, fresh sorbet a the most delicate touch of cocoa

butter, which washes the Poire Williams.

MAPLE AMERICANO

The warmth and golden colour of Autumn is captured here; through the use

of a maple vermouth, giving mellow golden notes, while toasted sunflower kernels add a savoury touch.

CHAMPAGNE PINA COLADACoupette’s most successful drink, and now listed on menus around the world. The use of a coconut sorbet makes the drink lighter and more refreshing than the classic. Best

drink in the UK at the CLASS Awards 2018.

TOFFEE APPLE

Evocative and childlike, toffee and apple work together like a dream, with yielding soft fruit contrasting with caramel like toffee beautifully. We make a toffee, and blend it with Pommeau, an apple aperitif from Normandy and filtered house apple juice to make a liqueur of sorts, which

forms the base of the drink.

DOUBLE AGENT

Scotch is shaking off the stuffy image that plagued it for years, and showing the versatility it can have. We use Maury in this drink, a rich, port like wine from France, and raspberry to heighten fruity notes.

BLOODY MARTINI

The Bloody Mary can be a tricky drink; some don’t like the texture, and there aren’t many that would choose to drink it in the warmer months. We grill tomatoes and then filter them so that the juice is clear and light. This is then infused with smoked paprika and mixed dried herbs. Vodka is infused with smoked chilli and Vin Jaune (a complex fortified

wine similar to sherry) elevate the savoury notes.

Design by The Luminor Sign CoLetterpress Printed by Thomas Mayo & Co

Paper from John Purcell PaperBound by London Centre for Book Arts-12-

BLACK FOREST RAMOS

The Black Forest Gateaux was the 80’s and 90’s dessert of choice. Cherries and dark chocolate are a decadent mix, and here we’ve used it to full effect within the classic structure

of a Ramos Gin Fizz. Fluffy.

NO SUCH THING

A famous bar group in London once had a rule with their drinks; “There is no such thing as a Chocolate Martini”. Well, there is now. Amber vermouth and gin are washed with chocolate and cocoa nibs

to make a grown up, indulgent and mature drink.

.BLACK ALEXANDER

A nod to the classic Alexander drink, we’re using umami from sesame seeds to help amp up the flavour level on this particular drink, which

packs a huge flavour punch full of spices and hazelnut.

SNOWBALL

The most 70’s of all retro classics, where lemonade was lazily sloshed in to advocaat. Ours is much more complex, with Vin Jaune used as the base of a decadent mix of egg yolks, Cham-pagne Sorbet, almond milk and sugar before being finished with

Champagne and lashings of nutmeg.

SALTED CARAMEL

Based on the structure of an Old Fashioned, we add a Muscat dessert

wine which gives acidity as well as sweetness. A wet caramel is then

made with a little salt and blended with the wine to stabilise, before

saffron is added while the blend is still warm.

BOARD ROOM

The third Coupette classic on the menu, this drink was made with the idea of the board rooms of the past, with cigar smoke in the air, rich Cognacs, red wines and coffee being drunk, and walnut panelling and

furniture lining the room.

NEVER ENOUGH

Calvados is washed with brown butter, which makes it reminiscent of golden pastry. Treacle is then heated with blackened chestnuts before being filtered, and chestnuts are milked (yes, really). This is a rich,

full, heady drink.