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Venture into the wonderful world of VEA with a sense ofadventure, drama, and the perfume of botanical gardens.
SIGNATURECOCKTAILS
1
BLOOD WEDDING (S) - 120savoury - rich - spicy
Absolut vodka, smoky Lapsang Souchong, tomato blend, Chinese mustard juice,lemon juice, lime juice, rich simple syrup.Garnished with a slice of beef jerkyand cherry tomato.
BONE MARROW OLD FASHIONED - 140velvety - luscious - aromatic
Bone marrow fat-washed bourbon,simple syrup, Angostura bitters, Nepal Lamjung coffee bitters, zest of fresh orange, servedwith cherry on a bone.
CLEOPATRA FORMOSA (S) - 130silky - smoky - tropical
Mezcal, Absolut Elyx, clarified pineapplestar anise syrup, fresh lime juice. Served in an inverted golden pineapple with smoke.
(S) available as spiritfreeSubject to 10% service charge
Signatures
2
GENMAI 13 (S) - 110�zzy - cereal - toasty
Beefeater 24 gin, genmaicha tea cordial,soda water, topped with crunchy
bits of toasted genmaicha kernels.
PEANUT BUTTERMILKSHAKE - 110
milky - playful - delicious
White chocolate liqueur, Frangelico, half and half, pinch of salt. Served as a “glass of milk”.
SEASONAL GIN & TONIC - 110fresh - effervescent - light
Let us lead with the freshest ingredientsof the season in the form of a most
quenching classic - juniper juice andwholesome tonic water.
Signatures
3
Spiritfree
BLOOD WEDDING - 100savoury - rich - spicy
Smoky Lapsang Souchong, tomato blend, lemon juice, Chinese mustard juice, lime juice, rich simple syrup.Garnished with a slice of beef jerky and cherry tomato.
CLEOPATRA FORMOSA - 100silky - smoky - tropical
Clarified pineapple and star anise syrup, fresh lime juice. Served in an inverted golden pineapple with applewood smoke.
GENMAI 13 - 90�zzy - cereal - toasty
Genmaicha tea cordial,soda water, topped with crunchy bits of toasted genmaicha tea kernels.
4
Spiritfree
ENGLISH GARDEN - 100earthy - citrus - green
Hay smoked rhubarb, distilled peachtea, lemon, pickled carrot,
Seedlip Garden 108.
HEDGEROW - 100bright - berries - lush
Sour hibiscus, blackcurrant,Cabernet Rose,
Seedlip Spice 94.
WHY SPIRITFREE ?I am actively championing for
non-alcoholic cocktails to become a part of more beverage programs.
In this pursuit, I am also hoping that we can all move away from
the somewhat negative term“mocktail,” to a name that signi�es
a concoction as complex as any alcoholic drink.
- Julia Momose in “Spiritfree: a Manifesto” -
Available under our Happy Hour selectionevery Monday & Tuesday.
Classics Reimagined
HOMECOMING - 118
A drink inspired by his hometown, where bar managerAmir has an af�nity for Manchester Tart, a staple during his school years.
INGREDIENTScustard distillate - coconut fat-washed gin - lemon - apple cider vinegar - fermented raspberry - egg white
METHODre-distillation - fat-wash - fermentation
PROFILEsummery - floral
5
Classics Reinvented
6
GODDESS IN THE SKY - 128
The Aztecs were the �rst people to make chocolate,and they believed that when the earth began there was
a goddess in the sky.
INGREDIENTSsunflower re-distilled tequila - bee pollen honey -
cold brewed chamomile tea - lemon -cacao nib tincture
METHODre-distillation - infusion - cold brew
PROFILEearthy - floral
7
Classics Reimagined
FULL CIRCLE - 128
We’ve given the “Mai Tai” - meaning “out of this world” -a twist using the concept of a “closed loop cocktail”. Saving the world one cocktail at a time.
INGREDIENTScoffee grounds re-distilled rum - clarified pineapple -smoked peach liqueur - lime - coffee “paint” - almond perfume - pineapple leather
METHODre-distillation - smoke - clarification - dehydration
PROFILEtropical - aromatic
8
LOVE AMONG THE RUINS - 128
A herbal twist on the Gibson, with a nod to the character Roger Sterling from Mad Men -
Three Martini Lunch, anyone?
INGREDIENTSsalted gin - pea & burnt dill re-distilled vermouth -
celery bitters - homemade pickled onion - beetroot “paint”
METHODre-distillation - infusion
PROFILEherbal - mineral
9
Classics Reimagined
PLACE AMONG THE PINES - 128
Inspired by over 900 different species of plants and treeswithin Hong Kong’s Zoological and Botanical Gardens;created using ultrasonic sound waves.
INGREDIENTScedarwood pine & beeswax infused rye whiskey -toasted oats - Pedro Ximénez sherry -coffee perfume - cherry
METHODinfusion - sonic prep
PROFILErich - aromatic
10
INTO THE WILD - 128
A sustainable cocktail using the whole orange -- juice, peel and husk; locally grown lemon balm
is used in our homemade soda.
INGREDIENTSJohnnie Walker Black Label whisky - lemon balm soda -
Vetiver - orange bitters - orange husk cordial
METHODinfusion - carbonation
PROFILEherbal - fresh
11
Classics Reimagined
FORAGED NEGRONI - 128
Made with eponymous tea, which was originallypresented to Charles Grey as a gift; elegantly stirred into vermouth infused with handpicked strawberries.
INGREDIENTSEarl Grey re-distilled gin - wild strawberry vermouth -Suze - Sichuan pink peppercorn - orange
METHODre-distillation - sous vide
PROFILEfloral - herbal
12
PEANUT COLADA - 128
A trip to Bangkok brought about a collectionof sights, sounds and smells of street food,
including the distinct textures and �avours.
INGREDIENTSThai basil infused rum - fermented pineapple -
coconut ice-cream - homemade peanut liqueur -lemongrass - lime
METHODre-distillation - fermentation
PROFILEtropical - fresh
13
Classics Reimagined
COFFEE & TONIC - 118
Taking a classic �avour combination out for a spin in a crystal clear presentation, together with a touch of botanicals.
INGREDIENTSre-distilled Kahlua - sherry - vanilla syrup - tonic water
METHODre-distillation
PROFILErich - fresh
14
WHOOO’S CHAI - 138
A night owl with exotic spices with relaxing propertiesto assist the sleep-deprived, through the punch cocktail
introduced from India to the UK.
INGREDIENTSturmeric infused Absolut Elyx -
mango syrup - spiced liqueur -bay leaf soda water
METHODinfusion - carbonation - smoked
PROFILEtropical - smoky
15
Classics Reimagined
ARCTIC PLUM - 118
Eye-catching colour, show-stopping �avour and a rush of bubbles combine to please the palate and awaken the senses.
INGREDIENTSArctic Blue gin - plum & maple syrup -lemon - soda water
METHODreduction - carbonation
PROFILErich - herbal
16
FRENCH SEVENTIES - 148
Chef Vicky harmonizes Chinese ingredients andFrench techniques, which inspired us to twist
the classic French 75 with a host of Asian �avours.
INGREDIENTSGin - distilled green tea - pear & white truffle syrup -
yellow Chartreuse - lime - champagne
METHODdistillation - sous vide
PROFILEaromatic - floral
17
Classics
BOULEVARDIER - 130Bourbon, Sweet Vermouth, Campari.
This could be the Negroni's long-lost autumnal cousin. First noted in print in 1927 in a slender volume called ‘Bar�ies and Cocktails’, and forgotten almost ever since.
DAIQUIRI - 120Rum, Lime, Sugar
One of the six basic drinks listed in David A. Embury's classic ‘The Fine Art of Mixing Drinks’, and rose to become popular in the 1960s.
MARTINEZ - 130Genever, Sweet Vermouth, Dry Vermouth, Curaçao.
Thought to be the ‘Father’ of the Martini, most likely created sometime in the 1860’s or 70’s, �rst published in O.H. Byron’s ‘The Modern Bartender’, in 1884.
MOSCOW MULE - 130Vodka, Ginger Beer, Lime, Bitters.
Despite its name and main ingredient, it doesn't hail from Russia; an American cocktail, cooked up in Los Angeles in 1941.
18
Classics
PENICILLIN - 130Talisker, Honey, Ginger, Lemon, Peat.
May not be as powerful as a �u shot or possess the healing properties of the antibiotic it's named for;
originally created by New York bartender Sam Ross.
SAZERAC - 140Cognac / Rye, Bitters, Absinthe, Lemon Peel.
Essentially New Orleans' version of the the classic whiskey cocktail (whiskey, water, bitters, sugar)
since the middle of the 19th century.
TOMMY'S MARGARITA - 120Agave, Tequila, Lime
A classic tequila cocktail created by Julio Bermejo in the early 1990’s at Tommy’s Mexican Restaurant
in San Francisco where it is still offered.
WHITE LADY - 120Gin, Cointreau, Citrus, Egg White.
While cocktails of the same name existed years before, our version is the popular classic from
The American Bar at The Savoy out of the 1930’s.
Drinks
PERRIER ‐ JOUËT BRUT
Épernay, NVPERRIER ‐ JOUËT BLASON ROSE
Épernay, NV
Champagnes
INNOCENT BYSTANDER CHARDONNAY
Yarra Valley - Australia, 2016
MARTÍN CÓDAX ALBARIÑO
Rias Baixas - Spain, 2016
RIESLING FREAK NO.3
Clare Valley - Austria, 2016
ATA RANGI SAUVIGNON BLANC
Martinborough - New Zealand, 2016
DOMAINE GUILLERAULT FARGETTE
SANCERRE LES PANSEILLOTS
Loire - France, 2015
VINCENT GIRARDINMEURSAULT VIEILLES VIGNES
Cote de Beaune - France, 2014
ALAIN CHAVY PULIGNY MONTRACHET 1ER CRU LES FOLATIERES
Cote de Beaune - France, 2014
White Wines
180 1080
1780
BottleGlass
CHÂTEAU MIRAVALCOTES DE PROVENCE ROSÉ
Provence - France, 2016
Rosé
590
Bottle
120
120
520
520
620
620
720
980
1350
BottleGlass
1
BODEGAS LA HORRA CORIMBO
Ribera del Duero - Spain, 2012
MT. DIFFICULTY PINOT NOIR
Central Otago - New Zealand, 2015
MICHEL MAGNIEN MOREY SAINT DENIS
Cote de Nuits - France, 2015
GAJA SITO MORESCO ROSSO LANGHE
Piedmont - Italy, 2014
MICHEL & STEPHANE OGIER CÔTE RÔTIE
Rhone - France, 2014
CHATEAU D'ARMAILHAC
Pauillac - France, 2009
Bottle
80
90
80
Glass
HARVEY’S BRISTOL CREAM
TAYLOR’S 2008 VINTAGE PORTTIO PEPE SHERRY
Port / Sherry
2
70
80
Draft Beer
PERONI
THUNDER GOD (Moonzen Brewery)
ROLF BINDER HALCYONCABERNET MERLOT
Barossa Valley - Australia, 2015
MAHI PINOT NOIR
Marlborough - New Zealand, 2016
Red Wines
120
140
680
770
1080
1100
1370
1580
540
Glass
650
90
100
150
400
100
140
200
310
110
220
120
Glass
120
180
210
190
120
170
150
120
130
100
120
160
180
380
120
220
3280
5980
Glass
5700
Bottle
BALLANTINE’S FINEST
BALLANTINE’S 12 YEARS
BALLANTINE’S 17 YEARS
BALLANTINE’S 30 YEARS
CHIVAS 12 YEARS
CHIVAS 18 YEARS
CHIVAS ROYAL SALUTE 21 YEARS
CHIVAS 25 YEARS
JOHNNIE WALKER GOLD LABEL
JOHNNIE WALKER BLUE LABEL
MONKEY SHOULDER
Whisky - Blended
Whisky - Single Malt
ABERLOUR 12 YEARS
ABERLOUR 16 YEARS
ABERLOUR 18 YEARS
ABERLOUR A’BUNADH
ARDBEG 10 YEARS
ARDBEG UIGEDAIL
AUCHENTOSHAN THREE WOOD
BALVENIE DOUBLEWOOD12 YEARS
GLENFIDDICH 15 YEARS
GLENLIVET 12 YEARS EXCELLENCE
GLENLIVET 15 YEARS
GLENLIVET 16 YEARS NADURRA
GLENLIVET 18 YEARS
GLENLIVET 25 YEARS
GLENMORANGIE 10 YEARS
GLENMORANGIE SIGNET
3
We use Fever Tree as our house tonic water
4
Whisky - Around The World
HIBIKI 17 YEARS
JAMESON
KAVALAN SOLIST SHERRYSINGLE CASK (bottled for Angel’s Share)
NIKKA FROM THE BARREL
NIKKA COFFEY
YAMAZAKI 12 YEARS
HIGHLAND PARK 12 YEARS
HIGHLAND PARK 18 YEARS
LAGAVULIN 16 YEARS
LAPHROAIG QUARTER CASK
MACALLAN EDITION NO.2
MACALLAN 12 YEARSSHERRY OAK
MACALLAN 18 YEARSSHERRY OAK
MACALLAN 25 YEARSSHERRY OAK
OBAN 14 YEARS
SPRINGBANK 10 YEARS
TALISKER 10 YEARS
110
180
180
140
150
120
230
580
180
130
110
Glass
2300
3200
2100
3380
Bottle
210
90
170
120
160
170
Glass
Whiskey - Bourbon & Rye
BABY HUDSON
BASIL HAYDEN’S
BULLEIT
BULLEIT RYE
190
120
100
100
Glass
We use Fever Tree as our house tonic water
GELAS BAS-ARMAGNAC
HENNESSY VSOP
HINE RARE VSOP
MARTELL VSOP
MARTELL CORDON BLEU
MARTELL NOBLIGE
PIERE MAGLOIRE VSOP PAYS D’AUGE
Brandy
100
130
150
120
220
130
120
Glass
5
ABSOLUT
ABSOLUT ELYX
BELUGA NOBLE
BELVEDERE
CHASE POTATO VODKA
CIROC
GREY GOOSE
KETEL ONE
SNOW LEOPARD
Vodka
90
100
100
110
110
110
110
100
110
Glass
2000
2200
2000
1800
2000
Bottle
ELIJAH CRAIG 12 YEARS
GENTLEMAN JACK
JIM BEAM GOLD
MAKER’S MARK
MICHTER’S BOURBON
MICHTER’S RYE
MICHTER’S UNBLENDED
RITTENHOUSE 100 PROOF
SAZERAC RYE
WOODFORD RESERVE
100
100
90
100
110
110
110
100
120
100
We use Fever Tree as our house tonic water
AVIATION
BEEFEATER
BEEFEATER 24
BOLS GENEVER
BOMBAY SAPPHIRE
BOTANIST GIN
G’VINE FLORAISON
G’VINE NOUAISON
HAYMAN’S OLD TOM
HAYMAN’S SLOE
HENDRICK’S
LONDON NO.1
MARTIN MILLER’S
MONKEY 47
NAPUE
NO. 3
RANSOM OLD TOM
SIPSMITH
SIPSMITH VJOP
TANQUERAY
TANQUERAY NO.10
Gin & Genever
110
90
100
90
90
110
110
110
90
90
110
90
90
160
120
110
110
120
130
90
100
Glass
120
90
90
100
100
120
200
90
100
GlassRum
ANGOSTURA 1919
APPLETON ESTATE V/X
BACARDI CARTA BLANCA
BACARDI 8 YEARS
DIPLOMATICO RESERVA EXCLUSIVA
EL DORADO 12 YEARS
EL DORADO 21 YEARS
HAVANA 3 YEARS
HAVANA 7 YEARS
6
We use Fever Tree as our house tonic water
BAILEY’S IRISH CREAM
CHAMBORD
CHERRY HEERING
COINTREAU
DISARONNO AMARETTO
D.O.M BENEDICTINE
DRAMBUIE
Liqueur
80
80
80
80
80
80
80
Glass
ABA PISCO
ABELHA ORGANIC SILVER
Cachaca / Pisco
90
100
Glass
7
CASAMIGOS SILVER
DON JULIO BLANCO
DON JULIO ANEJO
HERRADURA REPOSADO
OCHO BLANCO
OCHO REPOSADO
OCHO SINGLE ESTATE
OLMECA REPOSADO
PATRON SILVER
MINA REAL SILVER
Tequila & Mezcal
MOUNT GAY XO
NUSA CAÑA
RHUM BIELE BLANC AGRICOLE
RON ZACAPA 23 YEARS
RON ZACAPA XO
100
120
140
100
90
100
130
90
120
100
Glass
100
90
90
130
180
Glass
2280
2280
2680
Bottle
We use Fever Tree as our house tonic water
APEROL
AMARO MONTENEGRO
AVERNA
CAMPARI
CARPANO ANTICA FORMULA
CARPANO CLASSICO
CYNAR
DOLIN BIANCO
DUBONNET
FERNET BRANCA
LILLET BLANC
PERNOD
PERNOD ABSINTHE
PIMM’S NO.1
RICARD
Aperitif / Digestif
80
80
80
80
100
80
80
80
80
90
90
80
100
80
80
Glass
80
80
80
90
90
80
80
80
110
90
80
FRANGELICO
GALLIANO L’AUNTHENTICO
GRAND MARNIER
GREEN CHARTREUSE
YELLOW CHARTREUSE
KAHLUA
LUXARDO MARASCHINO
MALIBU
PATRON XO CAFÉ
ST. GERMAIN
VACCARI SAMBUCABLACK/WHITE
8
We use Fever Tree as our house tonic water
40
50
40
Coffee
ESPRESSO
AMERICANO
Tea
DILMAH T-SERIESEarl Grey, Chamomile,Breakfast, Green Tea & Jasmine
40
40
40
40
40
40
40
40
60
60
COCA COLA
COCA COLA LIGHT
FENTIMANS TONIC WATER
FEVER TREE GINGER BEER
FEVER TREE GINGER ALE
FEVER TREE PREMIUM LEMONADE
FEVER TREE TONIC WATER
SINGHA SODA WATER
JAX COCO WATER
FRESH JUICES
Soft Drinks & Juices
9
10
ADDICTED TO MULTISENSORY MIXOLOGYby Antonio Lai
This bilingual (Chinese & English) edition features
two main sections: in Part One, it is loaded with extensive
background on Equipment, Ingredients, Methods and
the Perlini Shaker, which is then followed by
21 innovative recipes in Part Two.
170
A-SWIZZ™ BY ÜBERBARTOOLS™with Antonio Lai
The Antonio Lai inspired A-Swizz™ is Überbartools™'
newest innovation. The A-Swizz™’s unique characteristics
makes swizzling effortless and pleasurable, making it
the essential tool for every mixologist and
home cocktail enthusiast.
240