15ml fino sherry
10ml galliano l’autentico herbal liquor
2 dashes celery bitters.
Stir all the ingredients with ice and serve in a rock glass with ice sphere.
Garnish: oils of a lemon zest and cucumber skin.
15ml pear vodka
45ml freshly squeezed rhubarb juice
30ml suze french aperitif
15ml freshly squeezed lemon juice
15ml homemade almond syrup
30ml champagne brut
Stir all the ingredients with ice beside the champagne, pour in a wine glass filled with ice.
Add the champagne and stir gently.
Garnish: orange zest and dry pear slice.
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