Velour

Sweet Vermouth, Amaro, Orange Bitter Liqueur, Pink Grape, Prosecco, Bitter Orange Foam, CO2

This cocktail is inspired by a cocktail made by Leonardo, featuring sweet vermouth, amaro, and orange bitters, carbonated and finished with prosecco and bitter orange foam.

Black Lobster Vodka, Tomato Water, Lemongrass, Lime Leaves, Ginger, Chilli, Coconut, Galangal, CO₂

The starting point is the classic Thai soup, Tom Yam, with its unmistakable balance of aromatic freshness, acidity, spice and savoury depth. We make a unique vodka distillate from black lobster, contributing with a clean mineral character and delicate shellfish umami, and combine it with a clarified tomato broth brewed with lemongrass, lime leaves, ginger, chili, coconut and galangal. Clarification keeps the flavours precise and the appearance unexpectedly clean. The entire cocktail is then carbonated and served as a highball, allowing the bubbles to lift the fragrant Thai aromatics while keeping the savoury profile light, refreshing and distinctly different.

Oyster Gin, Black Garlic Vodka, Black Mustard Seed Vermouth, Horseradish & Pink Grapefruit Distillate

A Martini-style cocktail built around the darker side of savoury flavours, with a slight nod towards the classic Gibson. Clean in appearance, but certainly not shy once it reaches the palate. Stirred over ice and served clean - dark in flavour, polished in expression and mineral to the core.

Apple Compote Vodka, Dark Rum, Honey, Vanilla, Oat Milk, Peanut Butter

Almost like a bodybuilder’s breakfast – only this time with alcohol and served over a pile of crushed ice. We infuse vodka with apple compote to capture the familiar fruity sweetness and then combine it with our dark rum for deeper notes of molasses and warm spices. An oat milk made from toasted oats and honey adds texture, nuttiness and a mild cereal character, while vanilla lifts the entire mixture with a fragrant, almost floral softness. The cocktail is shaken with peanut butter, adding a subtle roasted depth and an extra layer of creaminess, before being poured over crushed ice. Rich and filling at first glance, but the cold dilution keeps it lively and surprisingly easy-going. Apple, oats, honey and vanilla drift together in one soft, slightly nutty cloud.

Nordic EtOH Dry Gin, Orange Bitter, Sweet Red Vermouth

Caraway Aquavit, Liquorice Liqueur, Cherry & Star Anise Cordial, Nutmeg

For those familiar with our old signature cocktail BBC, consider this a winter reappearance in a different shade. The deep liquorice character is still there, but blackcurrant has stepped aside and made room for something darker, rounder and more seasonal. We use our caraway aquavit as the spirit base, giving the cocktail a dry, spiced backbone and a distinct Nordic character. A cordial made from cherries and star anise adds juicy acidity, dark fruit and warm spice, before our powerful liquorice liqueur made from English liquorice brings the familiar depth, sweetness and lingering earthy finish. The cocktail is shaken to brighten the fruit and integrate the heavier flavours, then finished with freshly grated nutmeg. Fresh enough to keep calling for another sip, yet deep and warming enough for the colder months.

Nordic EtOH Dry Gin, Orange Bitter, Sweet Red Vermouth

Amaro, Galangal Liqueur, Pomegranate Juice, Hibiscus Vermouth, Hibiscus Foam

A fresh and elegant cocktail with just enough spice and bitterness to show its darker side. The foundation is our Nordic-inspired amaro, packed with herbaceous and bitter-sweet flavours, which we soften with a lightly spiced galangal liqueur. Fresh pomegranate juice brings both tart fruitiness and a deep red character, while our vermouth infused with hibiscus adds vinous softness, delicate tannins and a fragrant floral acidity that ties the darker flavours together. The cocktail is stirred rather than shaken to keep the expression clean and composed, then served with a light, airy hibiscus foam. The foam introduces a final acidic and floral lift before gradually blending into the cocktail underneath.