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Escubac Vesper

50ml vodka
25ml Escubac
12.5 dry vermouth


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Combine ingredients in a shaker, add ice and shake. Double strain into a rocks glass. Garnish with a lemon twist and samphire.



Escubac & Tonic

50ml Escubac
Tonic



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Pour Escubac into a highball glass. Add ice and top with tonic. Garnish with a slice of lemon.




Escubac Fizz

50ml Escubac
20ml creme de peche
20ml lemon juice
Orange bitters
Soda

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Combine Escubac, lemon, creme de peche and a dash of orange bitters in a cocktail shaker. Add ice and shake. Double strain into an ice-filled highball glass. Top with soda and garnish with an orange twist.

Smoked Spiced Flip

50ml Smoked Spiced Rum
40ml pineapple juice
30ml ginger wine
20ml Cross Brew coffee liqueur
10ml lemon juice
Whole egg (white and yolk)

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Combine ingredients in a shaker, add ice and shake vigorously for 20-30 seconds. Double strain into a chilled highball glass. Garnish with a lime leaf.

Smoked Spiced
Rum & Ginger

50ml Smoked Spiced Rum
Ginger beer




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Pour Smoked Spiced Rum into a highball glass and squeeze in some fresh lime juice (roughly a quarter of a lime). Add ice and top with ginger beer. Garnish with a slice of lime.

Smoked Spiced Daiquiri

50ml Smoked Spiced Rum
20ml lime juice
15ml simple syrup



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Combine ingredients in a shaker, add ice and shake. Double strain into a rocks glass. Garnish with a lime twist.


Block

WHISKY AMARO & SODA

50ml Whisky Amaro
Soda




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Pour Whisky Amaro into a highball glass, add ice, and top with soda. Garnish with an orange quarter.





WHISKY AMARO SOUR

50ml Whisky Amaro
20ml lemon
20ml egg white
1 (very) heaped barspoon cherry jam


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Combine ingredients in a shaker with ice and shake vigorously for 20-30 seconds. Double strain into an ice-filled high ball glass. Garnish with a lemon twist.



WHISKY AMARO SOUR
old fashioned

25ml Whisky Amaro
25ml bourbon whiskey
Brown sugar cube
Orange bitters
Slice of orange cut into quarters

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Add the sugar, orange quarters, and bitters to a mixing glass and stir to dissolve the sugar and lightly mash the oranges. Add Whisky Amaro and bourbon and continue to stir until sugar is completely dissolved. Add ice and stir until chilled then double strain into an ice-filled rocks glass. Garnish with an orange twist.

WHISKY SOUR

35ml Blend #1 Scotch Whisky
20ml Lemon juice
15ml Simple syrup (1:1)
 ½ Egg white
2 dashes Angostura bitters

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Combine whisky, lemon juice, simple syrup and egg white in a shaker. Dry shake without ice. Add ice, hard shake then double strain into coupe glass. Add 2 dashes of bitters to foam. Garnish with lemon peel. For a sweeter version use 50ml of whisky, 25ml of lemon juice and 25ml of sugar syrup.

ROB ROY

50ml Blend #1 Scotch Whisky
35ml Sweet vermouth
2 dashes Angostura bitters



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Combine all ingredients into mixing glass, add ice and stir until chilled. Double strain into coupe glass. Garnish with maraschino cherry. 




SCOTCH SAZERAC 

50ml Blend #1 Scotch Whisky
15ml Simply syrup (1:1)
10 dashes Peychaud bitters
½ barspoon Whisky Amaro Wild Absinthe rinse

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Combine all ingredients (apart from Absinthe) into mixing glass, add ice and stir until chilled. Double strain into Absinthe rinsed rocks glass. Garnish with orange peel. strain into an ice-filled rocks glass. Garnish with an orange twist.