BOISDALE OF MAYFAIR COCKTAILS BOISDALE OF MAYFAIR 12 North Row, London W1K 7DF Reservations: 0203 873 8888 or info@boisdale-mayfair.co.uk www.boisdale.co.uk
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 AMERICAN HI BALL With the ever growing demand for whisky hi balls, we ve created one with Auchentoshan American Oak Scotch whisky, Mandarine liqueur, lemon juice, homemade chai and lemongrass syrup, topped up with soda! 30ml Auchentoshan American Oak Whisky 10ml Mandarine Napoleon Liqueur 15ml Lemon Juice 10ml Chai & Lemongrass Syrup 35ml Soda Dehydrated Orange Wheel Lemongrass Stick Shake all ingredients apart from soda. Strain into chilled highball over ice. Dehydrated orange wheel and bay leaf for garnish.. 10.50 2 31
BRANDY SNAP For the sweet toothed, this cocktail muddles Remy Martin 1738 Cognac with ginger ice cream, agave syrup, and lemon juice. Topped of with just a dash of Mezcal! Delicious! 25ml Remy Martin 1738 Cognac 5ml Nuestra Soledad Mezcal 10ml Lemon Juice 10ml Agave Syrup 3 scoops Ginger Ice Cream Grated Orange Muddle all ingredients apart from the QuiQuiRiQui. Brush inside of a chilled balloon. Still solid pour into balloon. Pour over Mezcal. Grate orange peel for garnish. 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. 10.50 12.90 30 3
46 BOURBON STREET 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. 14.90 BLOOD ORANGE BLOSSOM This twist on an orange blossom, shakes Glenmorangie Scotch whisky, Solerno blood orange liqueur, grapefruit and lime juices with Orgeat syrup and Orange & Mandarin bitters. 30ml Glenmorangie Highland Whisky 15ml Solerno Blood Orange Liqueur 30ml Grapefruit Juice 15ml Lime Juice 15ml Orgeat Syrup 2 dashes of Orange & Mandarin Bitters Dehydrated Grapefruit Halfs Almond Flakes Shake all ingredients. Strain into chilled rocks glass over ice. Dehydrated grapefruit and almond flakes for garnish. 12.90 4 29
A SUMMER ROSE An elegant twist on the Spritz, mixing Belvedere vodka, vanilla liqueur and rose syrup and topped up with Prosecco and soda. 15ml Belvedere 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. 11.50 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. 28 5
RAFFLES HOTEL 1818 The Singapore Sling was created at Raffles Hotel sometime before 1915, and we ve created a twist on this classic, using one of the original ingredients Heering Cherry liqueur (dating back to 1818), London No. 3 Gin, lime, sugar, pineapple, egg white, chocolate & cherry bitters. 35ml London No. 3 Gin 25ml Lime Juice 20ml Sugar Syrup 15ml Cherry Heering Liqueur 12.5ml Pineapple Juice 2 dashes of Cherry Bitters 1 dash of Chocolate Bitters 20ml Egg White Pineapple Crisp 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. Shake all ingredients with ice and double strain into Irish coffee glass. Chocolate bitter garnish & pineapple chip. 12.50 6 27
GALILEE DECREE 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, Pimms and Aperol with a touch of fresh lemon juice. 25ml Belvedere 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. ORANGE BLOSSOM A nice little mix of London No. 3 Gin, almond syrup and grapefruit juice, with a dash of bitters and served over ice. 50ml London No.3 Gin 12.5ml Orgeat Syrup 25ml Grapefruit Juice 3 drops of Orange & Mandarin Bitters 15ml Lime Juice Shake all ingredients with ice. Strain into ice filled rocks glass and add grapefruit slice for garnish.. 10.50 10.50 26 7
HENDRICK S HEY, BABY A bit of a twist on a sour, this cocktails shakes Hendrick s Gin with St. Germaine elderflower liqueur, pineapple juice, lime juice and sugar. 30ml Hendrick s Gin 25ml St Germain Liqueur 20ml Pineapple Juice 15ml Lime Juice 10ml Sugar Syrup Cucumber Rose Shake all ingredients. Double strain into chilled coupe. Cucumber slice rolled into rose and floated for garnish.. 11.50 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. 8 25
THE LATIN QUARTER 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 15ml Raspberry 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. BACK O TOWN Similar to a Sidecar? Who s to say? Our version utilises Courvoisier VSOP Cognac, Cointreau and white wine, with lemon juice and Agave syrup. 30ml Courvoisier VSOP Cognac 15ml Cointreau 20ml Crucillon WW 15ml Lemon Juice 10ml Agave Syrup Orange Peel Shake all ingredients. Double strain into chilled Nick & Nora glass. Orange peel zest flamed over glass and dropped in for garnish. 11.50 11.50 24 9
PISCO POOR-BOY A heady mix of Pisco, Rosso vermouth, lime juice and homemade Lemongrass syrup. Stirred down with Amargo Chuncho and Lemon bitters! 40ml Macchu Pisco 10ml Gancia Americano 15ml Lime Juice 20ml Lemongrass Syrup 2 dashes of Amargo Chuncho Bitters 2 dashes of Lemon Bitters Grapes Lemon Grass Stick Stir all ingredients. Strain into chilled Nick & Nora glass. Cone cliped on the side of the glass with dried lemon grass sticks and fresh grapes for garnish. 13.50 HER MAJESTY From our previous cocktail menu, this Gin Old Fashioned twist using Fisher s Gin, elderflower cordial and a mix of Orange & Peychaud s bitters, proved most popular! 50ml Fisher s Gin 10ml Elderflower Cordial 2 dashes of Orange Bitters 4 dashes of Peychaud s Bitters Orange Twist Rosemary Stir all ingredients. Strain into chilled rocks glass over ice. Orange twist and rosemary for garnish. 14.90 10 23
MAXXED MANHATTAN How do you improve a classic? Well here s our attempt, using Knob Creek Rye whiskey, Americano, cherry liqueur, beer, lime and fenugreek. 30ml Knob Creek Rye 10ml Gancia Americano 5ml Maraschino Liqueur 40ml Cinque Four Grain Lager 20ml Lime Juice 10ml Fenugreek Syrup 2 dashes of Cherry Bitters Dehydrated Lime Wheel Cherry Roll/throw all ingredients. Strain into chilled rocks glass over ice. Dehydrated lime wheel and cherry for garnish. 13.90 LOUISIANA APPLEGRASS Using Creole bitters, with ginger syrup, lime, apple, vanilla liqueur and vodka. This cocktail is sure to get your toes tapping! 30ml Belvedere Vodka 15ml Galliano Liqueur 20ml Apple Juice 20ml Lime Juice 10ml Ginger Syrup 2 dashes of Creole Bitters Apple Sugar Glass Lime Twist Shake all ingredients. Double strain into chilled coupe glass placed half in/out with lime twist drapped over disk for garnish. 10.50 22 11
LAVENDER LAGNIAPPE The ultimate lavender sour, with lavender infused Belvedere vodka, Sloe Gin, lemon juice, sugar, egg white and lavender bitters! 45ml Lavender Infused Belvedere Vodka 15ml Plymouth Sloe Gin 15ml Lemon Juice 15ml Sugar Syrup 2 dashes of Lavender Bitters 20 ml Egg White Lavender Stick Shake all ingredients. Dry shake all ingredients. Double strain into chilled coupe. Float lavender stick on top for garnish. 10.50 CITRUS LANE A refreshingly concocted vodka sour, using Stolichnya Citron, Limonbello, lime juice, agave and egg white. 45ml Stolichnya Citron 15ml Limonbello 15ml Lime Juice 20ml Agave Syrup 20ml Egg White Dehydrated Lemon Wheel Lemongrass Shake all ingredients. Dry shake all ingredients. Strain into rocks glass over cubed ice. Dehydrated lemon wheel and lemon grass stick for garnish. 12.90 12 21
KIRSCH COSMOPOLITAN A twist on the classic Cosmopolitan, using Kirsch instead of lemon vodka, with Cointreau, lime and cranberry juice. 40ml Kisch Eau-de-Vie 15ml Cointreau 20ml Cranberry Juice 15ml Lime Juice Orange Twist Shake all ingredients. Double strain into chilled martini. Flame orange zest and place orange twist inside for garnish. 13.90 HAVANA TO HOUSTON A mixture of Havana Club rum, with dashes of Campari, orange juice and passionfruit syrup. Shaken and served over crushed ice with a Punt e Mes float 30ml Havana 3yr Rum 20ml Havana 7yr Rum 10ml Campari 10ml Punt E Mes 20ml Orange Juice 10ml Passionfruit Syrup Mint Bouquet Passionfruit Shake all ingredients (not vermouth). Strain into rocks glass over cubed ice. Spoon on Punt E Mes to float. Mint bouquet and cut a passionfruit in half for garnish. 12.50 20 13
HOME AWAY FROM HOME Home Away From Home, an eclectic mix of foreign flavours brought across to the American shores by travellers and settlers. Featuring Ardbeg 10yr Islay Whisky, Indian Massala Chai and Kings Ginger liqueur. 30ml Ardbeg 10yo Peated Whisky 20ml Kings Ginger Liqueur 25ml Chai Tea & Lemongrass Syrup 5ml Salted Water 3 dashes of Liquorice Bitters USA Flag Mint Bouquet Build all ingredients. Fill half way with crushed ice and stir. Crown with crushed ice. Mint bouquet for garnish. 13.90 How to make Strawberry Shrub 250g Sliced Strawberries 250g Granulated Sugar 250ml Red Wine Vinegar 1 Handful Mint Leaves Using a muddler, mash the strawberries so they release their juices. Stir until the sugar has mostly dissolved and refrigerate overnight. The next day, remove the mixture to a saucepan and heat gently over medium-low heat. Do not bring to a simmer--you simply want to heat the mixture to coax the sugar to dissolve. Strain the shrub through a fine mesh strainer. If desired, strain again through a coffee filter. 14 19
GULF OF MEXICO No-one can deny the incredible input the Mexican people have had on New Orleans. Here we pay homage to that with Reposado tequila, agave syrup, grapefruit juice, fresh lime juice and homemade strawberry shrub with muddled red pepper. 40ml Olmeca Reposado Tequila 15ml Grapefruit Juice 20ml Lime Juice 20ml Strawberry Shrub 10ml Agave Syrup Half spoon of Red Pepper Grapefruit Peel Spoon of Dehydrated Red Pepper How to make Massala Chai Tea & Lemongrass Syrup 1 stick Lemongrass 500ml Water 2 Massala Chai Loose Leaf Tea 500g Sugar Bring all ingredients to boil, simmer for 5 minutes and then leave to cool. Shake all ingredients. Strain into rocks glass over cubed ice. Grapefruit peel coated in red pepper for garnish. 11.90 18 15
MINNIE THE MOOCHER 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 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. 12.50 16 17