NEW ORLEANS AT BOISDALE OF CANARY WHARF

NEW ORLEANS AT BOISDALE OF CANARY WHARF BOISDALE OF CANARY WHARF Cabot Place, London, E14 4QT 020 7715 5818 www.boisdale.co.uk

KING LOUIS II by Joe Boxall Based on the cognac named in honour of the Accord Royal granted by King Louis XV to Rémy Martin in 1738, and also with respect to one of the greatest New Orleans musicians of all time Louis Armstrong, this cocktail balances cognac with Campari, grapefruit juice, strawberry jam, agave syrup, lemon and egg white. 40ml Remy Martin 1738 Cognac 15ml Campari 15ml Grapefruit Juice 1 tbsp Strawberry Jam 15ml Agave Syrup 15ml Lemon Juice 20ml Egg White Shake of Grapefruit Powder Shaken and double-strained into chilled retro glass. Garnished with grapefruit powder & rosemary. 14.95 27

ARNAUD S IMPROVED COCKTAIL by Joe Boxall A twist on Arnaud s special cocktail which was the most popular cocktail at Arnaud s French 75 bar following World War II, ours is a blend of Port Charlotte heavily peated Islay whisky, chocolate liqueur, 30yr old Pedro Ximenex sherry and chocolate bitters. 45ml Port Charlotte Heavily Peated 5ml Crème de Cacao White 10ml Disznoko Late Harvest 2 dashes of Bob s Chocolate Bitters 1 dash of Felur de Lis Chocolate Mould Strained into chilled miniature martini glass and garnished with Fleur de Lis chocolate mould. There are a lot of places I like, but I like New Orleans better. Bob Dylan 16.50 26

MAKER S MARMALADE JULEP Maker s Mark churned with mint, crushed ice and orange marmalade. The perfect sweet and summery puncher to sip your evening away. 50ml Maker s Mark Kentucky Bourbon 6-8 Mint Leaves 2 tsp Marmalade 20ml Still Water Mint Sprig Dehydrated Orange All ingredients churned with crushed ice. Garnished with mint bouquet and orange. 10.50 MARDI SANGRIA by Antonio Carrus Party like it s Fat Tuesday with this homage to the famous carnival. With Courvoisier VSOP Cognac mixed with Spanish Cab Sav, lemon juice, homemade raspberry cordial and lemonade. 30ml Courvoisier VSOP 30ml Vinas Vero Cab Sav 15ml Lemon Juice 25ml Raspberry Cordial Lemonade Top Mint Sprig Raspberry Dehydrated Lemon Stirred with ice. Add lemonade and garnish with mint, dehydrated lemon and raspberry. 12.50 4 25

A SUMMER ROSE by Antonio Muresu An elegant twist on the Spritz, mixing Stolichnya vodka, vanilla liqueur and rose syrup and topped up with Prosecco and soda. 15ml Stolichnya Red Vodka 10ml Licor 43 15ml Rose Syrup 50ml Prosecco Soda Shaken with ice, strained into a glass and garnished with rose petals and dehydrated lime. JIM BEAM S CITRUS HI BALL A stonking great hi ball, using Jim Beam Double Oak, fresh lemon juice and London Essence Grapefruit & Lemon Verbena Soda. 50ml Jim Beam Double Oak Kentucky Bourbon 20ml Lemon Juice 100ml Grapefruit & Lemon Verbena Soda Dehydrated Lemon Rosemary Served in a hi ball glass filled with ice and topped with soda. Garnished with lemon and rosemary. 11.50 10.50 24 5

46 BOURBON STREET by Gábor Pehl A heady twist on the classic Old Fashioned, mixing cranberry-infused Maker s Mark 46, with homemade barley syrup, orange & mandarin bitters, and garnished with some Blue Monday cheese, cranberry and caramel. 50ml Makers Mark 46 Kentucky Bourbon 10ml Peated Barley Syrup 2 dashes of Bob s Orange & Mandarin Bitters Caramel Syrup Cranberry Blue Cheese Ice Diamond All ingredients stirred in a mixing glass, strained into a chilled lo ball glass with an ice diamond, and garnished with blue cheese, caramel syrup & cranberry. How to make Fenugreek Syrup 1/4 cup Fenugreek Seeds 1 cup Water 1/4 cup Honey Soak the fenugreek seeds in water for 20 minutes. Add the soaking water with the seeds in it to a saucepan and bring it to the boil. Boil for about 5 minutes. The seeds will turn mushy. Stir in the honey. Remove from the heat and allow to cool. 14.90 6 23

GALILEE DECREE by Antonio Muresu Fenugreek, an aromatic Mediterranean plant, was a food staple in the first century AD across Europe and we have created a syrup from it and mixed that with vodka, Pimm s and Aperol with a touch of fresh lemon juice. 25ml Stolichnaya Red Vodka 25ml Pimms 5ml Aperol 20ml Fenugreek Syrup 20ml Lemon Juice Lemon Peel Black Pepper Shake all ingredients with crushed ice and strain into chilled glass. Garnish with lemon peel and black pepper. How to make Peated Barley Syrup 500g Granulated Sugar 500ml Water 30g Roasted Peated Barley Combine all ingredients in a small saucepan and bring to the boil over medium-high heat. Reduce heat to low and let simmer for 10 minutes. Remove from heat, let cool slightly and strain. 10.50 22 7

MINNIE THE MOOCHER by Gábor Molnár A gin based cocktail with the Botanist and Bols Genever and shaken with elderflower liqueur, homemade cardamom & pear syrup and lime juice. The perfect summer companion. 20ml Bols Genever Gin 20ml The Botanist Gin 20ml St Germain Elderflower Liqueur 15ml Lime Juice 20ml Cardamon & Pear Syrup Pear Slices All ingredients shaken with ice, double-strained into chilled martini glass and garnished with pear slices. How to make Raspberry Cordial 750g Raspberry 750g Sugar 4,5 tbsp Red Wine Vinegar Add all ingredients to a pan. Bring to the boil and then simmer, whilst muddling with the back of a large spoon. Continue to muddle until the syrup is smooth Strain the raspberries and then add 450ml water just to the raspberry pulp. Strain again add to the syrup to the pan and simmer for a further 2 minutes. Leave to cool. 12.50 8 21

THE LATIN QUARTER by Antonio Muresu Created in partnership with our friends from Dickie Brennan s restaurants in New Orleans. This fruity puncher is a mix of Mount Gay Black Barrel rum, chocolate liqueur, homemade raspberry cordial, lime juice and egg white, with a hint of chocolate bitters. 35ml Mount Gay Black Barrel 15ml Crème de Cacao Dark 15mlRaspberry Cordial 10ml Sugar Syrup 20ml Lime Juice 20ml Egg White Dash of Chocolate Bitters Dehydrated Lime Wheel Raspberry Shaken with ice and garnished with raspberry, dehydrated lime & chocolate bitters. How to make Cardamon & Pear Syrup ¼ cup of Cardamom 2 Pears 1 cup of Sugar 1 cup of Water Put the cardamom into a pan and crush with a muddler. Add the water, sugar and pear. Bring to the boil and softly muddle the pear with the back of a spoon. Simmer for 5 minutes, let cool slightly and strain. 11.50 20 9

FROM CANADA by Gábor Pehl Lot 40 Canadian Rye Whiskey, stirred with homemade plum wine syrup and cherry bitters. How can you improve an Old Fashioned I hear you ask? Well try this, it s definite competition! 50ml Lot 40 Canadian Rye Whiskey 15ml Plum Wine Syrup Dash of Cherry Bitters Ice Diamond Stir with ice and strain into chilled rocks glass with ice diamond. 11.90 ELEVENSES SOUR by Alessia Iroro Greco Glenmorangie Original single malt Scotch whisky, shaken with homemade marmalade, vanilla syrup, vanilla liqueur, lemon juice and Creole bitters. A fantastic twist on the whisky sour, served up and in some style! 40ml Glenmorangie Original 10yr Whiskey 2 tbsp Homemade Marmalade 2 dashes of Creole Bitters 10ml Vanilla Syrup 5ml Galliano Liqueur 20ml Lemon Juice Orange Peel Shaken with ice and strained into a nick n nora glass. 10.95 10 19

KAFFIR DU MONDE by Riccardo Bernacchia A tongue-in-cheek homage to our favourite New Orleans hang out - Café du Monde. This cocktail boasts gin, raspberry liqueur, fresh lime, kaffir lime syrup and a champagne float. 40ml Hendrick s Gin 15ml Crème de Framboise Liqueur 15ml Lime Juice 20ml Kaffir Lime Syrup 20ml Piper Heidsieck NV Champagne Raspberry Shaken with ice, strained into chilled flute and garnished with raspberry. How to make Plum Sake Syrup 700ml Plum Sake 350g Demerara Sugar 100ml (Extra) Plum Sake Put all ingredients into a pan. Bring to the boil and then simmer for 10 minutes. Cover and stand for at least 30 minutes, then add 100ml of the extra Plum Sake before bottling. 13.50 18 11

GREEN MACHINE by Gábor Pehl Tullamore Dew 12yr Irish whiskey, shaken with freshly squeezed lime juice, vanilla syrup and smoked apple purée. Garnished with candy floss, which you can eat alongside or throw in for extra sweetness. 40ml Tullamore Dew 12yr Irish Whiskey 20ml Lime Juice 15ml Vanilla Syrup 40ml Smoked Apple Purée Handful of Candy Floss Shaken with ice, served in smoked coupette with cinnamon stick and garnished with candy floss. 11.50 How to make Grapefruit & Rosemary Syrup 3 cups Sugar 2 cups Water 1 cup Freshly Squeezed Grapefruit Juice, Strained 12 Sprigs Fresh Rosemary 6 2-inch Strips Grapefruit Zest In a large saucepan, combine the sugar, water, and grapefruit juice and stir over medium-high heat until the sugar is completely dissolved, 5 minutes. Gently bruise the rosemary with the back of a spoon to release some of their oils. Add them to the pot along with the grapefruit zest. Lower heat to medium and let cook for 5 minutes; do not boil. Remove from heat and let cool for 30 minutes. 12 17

CORNER OF THE FIELD by Daniel Tümmler A flippin fancy highball, with Auchentoshan American Oak, homemade grapefruit & rosemary syrup, grapefruit bitters, topped up with grapefruit and lemon verbena soda and misted with Herbsaint. 50ml Auchentoshan American Oak Whiskey 10ml Grapefruit & Rosemary Syrup 3ml Herbsaint Liqueur 2 dashes of Grapefruit Bitters 30ml Grapefruit and Lemon Verbena Soda Water Dehydrated Grapefruit Rosemary Shaken with ice, strained into chilled glass and topped with soda. Garnished with dehydrated grapefruit & rosemary. 12.50 How to make Smoked Apple Purée 5-6 Medium-sized Apples (mixed variety) 1 tsp Ground Cinnamon 1 tbsp Sugar Smoking Gun with Apple Wood Chips Wash the apples, then peel, core and slice them. Place in a large pan and then put in enough water to cover. Bring to the boil, then gently simmer for 15-20 minutes or until soft. Drain the apples, then, using a hand blender, mash into a thick purée. Place purée into a bottle and use the smoking gun to infuse apple wood chip smoke. 16 13

DOUBLE TROUBLE Jim Beam Double Oak American Whisky mixed with Mandarin liqueur, Ginger liqueur, freshly squeezed lemon juice, homemade orange syrup and orange bitters. 40ml Knob Creek Rye Whiskey 10ml Mandarin Napoleon Liqueur 5ml Kings Ginger Liqueur 20ml Lemon Juice 15ml Orange Syrup 2 dashes of Orange Bitters Orange Peel Small Ice Diamond Shaken with ice, strained into chilled retro fizz glass with a small ice diamond and garnish with orange peel. 12.50 HOLTASOLEY by Alessia Iroro Greco Holtasoley is the national flower of Iceland, which is also home to the world s cleanest vodka - Reyka. Here we shake Reyka with blackberry liqueur, elderflower liqueur and Aperol. 40ml Reyka Vodka 15ml Crème de Mure Liqueur 15ml St Germain Elderflower Liqueur 5ml Aperol 15ml Lemon Juice 5ml Sugar Syrup Edible Flower Shaken with ice, strained into chilled coupette and garnished with edible flower. 11.95 14 15