A Perfectly Crafted Cocktail Menu for Your Event
A special drinking place made by a good environment, its flavour, and the menu. Our Cocktail Menu is all about simple ideas done responsibly. Every month, we reuse oyster shells, avocado peels and seeds, coffee grounds, corn husks, banana peels, sourdough, soy sauce, and leftover stout to create new and interesting flavours. Instead of throwing these items away, we turn them into ingredients for our sustainable drinks menu, creative beverage menu, and thoughtfully crafted drink list, helping reduce waste while serving enjoyable, one-of-a-kind cocktails.
We upcycle 4.4kg of oyster shells, 5kg of avocado seeds and peels, and 5 litres of spent stout per month, and 1.8kg of coffee grounds. We divert 4.4kg of corn husks. We cold infuse 8kg of banana peels per month. We toast and distil up to 8.8kg of sourdough. We distil 35g of soy sauce. Visit our special Cocktail bar and enjoy your days and nights.
OYSTER SHELL
From Hooked
A savoury, fruity, sweet, and sour balanced cocktail with hints of minerality.
- Oyster Shell distilled Ketel One Vodka
- Two Moons Calamansi
- Passionfruit
- Scrappy’s Cardamom Bitters
- Sparkling Wine
Garnished with Passionfruit Leather.
BANANA PEEL
From Butter
A highball variation with hints of sweet banana peel with
lemongrass, white pepper spice, and fig leaf soda.
- Blackened Banana infused Johnnie Walker Black Label
- Siete Misterios Mezcal
- White Pepper Tincture
- Lemongrass
- Fig Leaf Soda
Garnished with Seaweed and Blackened Banana Purée.
MILK
From Venner
A textural drink, turning leftover milk into a homemade yoghurt.
Refreshing and light.
- Yoghurt washed Widges Gin
- Cumin Liqueur
- Cucumber
- Guava Soda
Garnished with Milk Curds Crisp and Cardamom Perfume.
CORN HUSK
From Chicano
A savoury and complex cocktail upcycling lime husks with miso
and apple.
- Corn Husk infused Pisco
- Miso Butter washed Avallen Apple
- Blackened Lime Cordial
- White Amaro
Garnished with Matcha White Chocolate.
SOY SAUCE
From Busan Night
A complex and fresh take on a margarita, with hints of soy
sauce, coconut and fresh watermelon.
- Los Arcos Tequila
- Soy Sauce distilled Absolut
- Clarified Watermelon Agave
- Lime
Garnished with Sichuan Pepper Salt.
CHEESE RIND
From Roucou
Upcycled cheese rinds add savoury notes with hints of umami and fruit notes. A complex take on a whiskey sour.
- Comté washed Johnnie Walker Black Label
- Black Truffle distilled Ketel One Vodka
- Quince Vermouth
- Clarified Pear
Garnished with Quince Jelly.
RICE
From Lung Fu Pao
A complex mouthfeel from leftover rice with hints of Japanese pepper and fruity melon notes.
- Rice washed Iichiko Shinwa
- Sansho Pepper distilled Ketel One Vodka
- Clarified Melon
- Muyu Jasmine Verte
Garnished with Rice Cracker and Wasabi Dust
KIMCHI
From Zanchee
Slight spice notes from upcycled kimchi with fruity and complex notes of chamomile and cucumber.
- Kimchi washed Tanqueray London Dry
- Holzer Granit
Mancino Secco - Strawberry Cordial
Garnished with Miso & Cucumber Air.
FRIES
From LA Vache
Our variation of a martini adding spiced vermouth for complexity with slight spice notes and a rounded texture.
- Four Pillars Olive Leaf Gin
- French Fries distilled Ketel One Vodka
- Clarified Tomato
- Spiced Vermouth,
- Tobasco Cordial
Garnished with Pickles.
GELATO
From Snack Boy
A milk punch style cocktail with notes of toasted rice and mango.
- Gelato washed Aluna Coconut Rum
- Genmaicha distilled Tanqueray London Dry
- Mango, Ancho Reyes
- Muyu Chinotto
Garnished with Kaffir Lime Leaf.
PUFF PASTRY
From Pâtisserie Millefeuille
A buttered pastry take on a piña colada with coconut, tropical pineapple, and upcycled coffee.
- Spent Coffee infused Bacardi
- Clarified Pineapple
- Coconut Puff Pastry
- Milk Washed
Garnished with Chocolate & Cheese Pastry.
GREEN APPLE
From Orchard
Upcycled apple skin is added for slight tartness, a take on a
classic penicillin cocktail with hints of lychee and peat.
- Green Apple infused Johnnie Walker Black Label
- Ardbeg 10 Years Old
- Fino Honey
- Lychee Baijiu
- Ginger Candy
Garnished with Ginger Candy
PINEAPPLE SKIN
From GOSSiP
An old fashioned vwith fruity depth, rich texture from peanut
butter, and savoury soy sauce notes with hints of caramel and
five spice.
- Pineapple Skin infused Bulleit Rye
- Peanut Butter & Five Spice distilled Ketel One Vodka
- Pierre Ferrand Dry Curaçao
- Soy Caramel
Garnished with Peanut Brittle.
DOUGHNUT
From Dough Bros
A sugared doughnut take on a clover club, with lacto-fermented raspberry, rounded off with vanilla notes from distilled custard.
- Doughnut washed Peddlers Gin
- Custard distilled Ketel One Vodka
- Dry Vermouth
- Fermented Raspberry
Garnished with Cacao Paint.
WHITE TEA
From Tell Camellia
Upcycled white tea infused local honey for rich sweetness,
matched with sour rhubarb and a milk tea foam.
- Rhubarb infused N.I.P Gin
- Local Honey
- White Tea distilled Ketel One Vodka
- Milk Tea Foam
Garnished with Salted Plum.
STOUT
From Staunton's
Hints of butter and complex chocolate notes, followed by depths of umami and a long finish of cherry.
- Stout Butter washed Bulleit Bourbon
- Marmite distilled Havana 3
- Cherry Ratafia
- Cacao Husk
- Averna Amaro
- Tonka Bean
Garnished with Cherry.