Weekly Menu Series No. 023 Hav’an A Great Time
The Cuba Street 17
Beefeater Gin, grapefruit, maraschino, lime, Pernod and Elemental Grapefruit and Hops Bitters.
Coffee Works Cocktail 19
Avion Silver Tequila, pomegranate molasses, cranberry, lime and coffee soda.
All G Toddy 19
Caramelised Banana Havana 7 Rum, lemon, spiced bitters and sugar. Served hot.
Horatio Everett 20
Martell V.S. Cognac, Lillet Rose, curacao and bitters. Served smoked.
The Coffee Works also makes a refreshing mocktail with a few tweaks and adjustments.
Caramelised Bananas with Spiced Cream 6
Dukkah with yuzu olive oil and baguette 8
Weekly Menu Series No. 002 Smokey and the Bandit II
The sublime Son of Trigger 15
Jamesons Whisky, Beefeater Gin, plum & rosemary swizzled with lemon.
The sour sour Cannonball Fun 18
Wyborowa Vodka gimlet with cherry chilli cordial & Suze.
Served down over ice with black olives
The ridiculous Elephant in the Vroom 20
Tamarind & jalapeno gazpacho with El Jimador Tequila, Green Chartreuse & lemon. Served up with coriander.
The refreshing Aunt Charlotte 13
Peach & lemongrass shrub, Havana Especial & soda with fresh mandarin.
Gezpacho with black olive and crostini . 6
Weekly Menu Series No. 001 Kool and The Gang
The refreshing “Kool & the Tang” 14
Peaches sauteed in cider shaken with mint, lemon & Reid + Reid gin. Served tall on ice.
The ridiculous “Kool Brew” 22
Gracias a Dios Mezcal, charred capsicum, cold brew coffee & pineapple syrup. Shaken & served up with capsicum foam.
The sublime “Kentucky Kool-aid” 19
Peach infused Makers Mark Bourbon, sugar & yellow chartreuse. Served down over ice with a profiterole.
The sour sour “Kooler Shaker” 18
A take on the classic pisco sour shaken with a raspberry infused Lot 8 Olive Oil. Served up with a salt rim (Gracias Carlos!).
The “Kool & the Tang” and the “Kool Brew” also makes for a great mocktail with a few adjustments.
Profiterole with coffee cream & pineapple glaze 6
Dukkah & yuzu olive oil . 8