GPN21:Cocktailbar

Trailing Comma

»mandarin stew«

light, macerated citrus, over-ripe fruits

Mandarin Liqueur, Lime Cordial, Tonic, Angostura Bitters

(vegan)

1,5 oz Napoleon Mandarine

1 cl Lime Cordial

2 dashes Angostura Bitters

Tribute Tonic Water

Grapefruitzest, 2 Luxardo Cherries

stirred, on the rocks

Syntactic Salt

»keep ‘em coming!«

snappy, floral, refreshing

Infusion (Mate, Hibiscus, Juniper, Cinnamon), Lime Cordial, Orgeat, Ginger Beer, Blood Orange Foam*

(vegan)

2 oz Infusion

2 cl Lime Cordial

2 cl Orgeat

Ginger Beer

Orange Foam

shaken, on the rocks

Bananamama

»There’s mint in that nebula!«

smokey, sour, funky

Scotch, Crème de Banane, Lemon, Bitters

(vegan)

1,5 oz Lagavulin 16

3/4 oz Creme de Banane

3/4 oz Lemonjuice

1 dash Angostura Bitters

Mint

shaken, on the rocks

0xC

»oaxacan negroni barrel-aged for 245 days«

bold, petrichor, craft cola, dried fruits

Mezcal, Vermouth di Torino, Mexican Amaro, Orange Bitters

(most probably vegan)

2 oz form the Barrel

1 cl 2:1 Simple

Orangezest

stirred, on the rocks

The Lawnmower Man

»I'm in your head now. There is no escape, ever.«

grassy, lush berries, refreshingly tart

Cachaça, Crème de Cassis de Dijon, Maraschino, Grapefruit*, Mint

(vegan)

1,5 oz Cachaca

1/2 oz Creme de Cassis

1/2 oz Maraschino

1/2 oz 2:1 Simple

1 oz Grapefruitjuice

Mint

shaken, on the rocks

Burnt Banana Split

»burn it or leave it!«

smokey, rich banana, funky

Scotch, Crème de Banane, Chartreuse Jaune, Lemon, Pimento Dram, Cinnamon

(honey)

1 oz Lagavulin

1/2 oz Creme de Banane

2 cl Lemonjuice

1 cl Cinnamonsirup

1/4 oz Chartreuse Jaune

1 BS Pimento Dram

Lemonzest, cinnamon stick

shaken, on the rocs

Hidden Gimlet

(vegan)

2 oz Botanist Gin

2 cl Lime Cordial

shaken, up

The LÄNDs End

»*hacker voice* I’m gin!«

fresh as the hebridean winds roaming the rinns of islay

Islay Gin, Gentian Liqueur, Bergamotte Liqueur, Tonic

(vegan)

1,5 oz Botanist Gin

1/4 oz Suze

3/4 oz Italicus

Tribute Tonic Water

stirred, on the rocks

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Infusion

275 g Mate Tea

275 g Hibiscus flowers, dried

137 g Juniper berries, crushed

15 Sticks Ceylon cinnamon

5345 ml Water

Let steep in the fridge for at least 2 days, strain

Lime Cordial

922 g Sugar

819 ml Water

7 Limes

61 g citric acid

Zest limes and combine zest with citric acid, let it sit and shake from time to time for a few hours Blend juice from the limes and all other ingredients including the zest and citric acid Strain

The Barrel

2,1 l Vida Mezcal

1,05 l Cocchi Vermouth

0,14 l Orange Bitters

1,05 l Fernet Vallet

Combine in a 5 l oak barrel used to age Makers Mark bourbon, Jamaican Rum and then Rye Let age for at least 245 days