You are on page 1of 28

AN ALBUM OF MIXED DRINKS (Fourth Edition)

A W O R L D AWA I T S

These are the fruits of exile, empire


and exploration – new tastes, colours and ingredients
discovered in the farthest reaches of the globe:
brought back, cherished, embraced.

They are the harvest of history and of adventure – in a glass.


We encourage you to discover them for yourself,
always pursuing the journey rather than the destination.

In other words, make your own map.

O R I O L E O P E R AT E S O N TA B L E S E R V I C E ,
S O P L E A S E S E E K T H E AT T E N T I O N O F A W A I T E R O R W A I T R E S S
R AT H E R T H A N G O I N G T O T H E B A R T O O R D E R .

1
AN ALBUM OF MIXED DRINKS (Fourth Edition)

OLD WORLD (Europe & Africa)

33

10

09 02

05 07

04
31

01

06

03
32

08

2
AN ALBUM OF MIXED DRINKS (Fourth Edition)

OLD WORLD
(Europe & Af r ica )

Europe and Africa – once collectively known


as the Old World – are in reality, many worlds:
vastly diverse and distinct.

We have taken the best of that diversity and created


drinks that speak of adventure and wonder,
an endless voyage of discovery.

MAP MIXED DRINK PAG E

01 C A P PA D O C I A J U L E P 04
02 SANDHAMMAREN 04
03 CAPE VERDE 04
04 C HÂT E AU D E S AU M U R 05
05 GARDEN OF ENGLAND 05
06 MARE NOSTRUM 06
07 HAARLEM AMPERSAND 06
08 ENTOTO ESPRESSO 06
09 BL ACKROCK MARTINI 07
10 S K Y E FA L L 07

FOR SHARING

31 ROU TE NAPOLEON 21
32 PENDJARI PUNCH 21
33 VESTRAHORN 21

3
OLD WORLD (Europe & Africa)

01 C A P PA D O C I A J U L E P – £ 1 2
SCHRÖDINGER’S KATZEN GIN
TURKISH APPLE ICE CIDER
MARJORAM WINE
LACTO FERMENTED PRUNE
MAHLEB CHERRY INFUSION
LEMON JUICE
Cappadocia, Turkey
HOT AIR BALLOONING Sweet, fruity and fresh with a sour cherry finish.

02 S A N D H A M M A R E N – £ 1 2
ABSOLUT ELYX VODKA
ÅHUS AQUAVIT – SOURDOUGH INFUSION
FIG LEAF ROOT CIDER
SEA BUCKTHORN JAM – LEMON JUICE
BUCKTHORN
(Rhamnus cathartica)
Ystad, Sweden
Honeyed, effervescent and sweet, with an earthy finish.

0 3 C A P E V E R D E
– £14
PLYMOUTH GIN – WHITE PORT
BUCHU INFUSION
GRAPEFRUIT LIQUEUR – SHERRY TONIC
Cape Verde, off West Africa
OSTRICH
(Struthio camelus) Aromatic and tangy, with a fresh herbal finish.

4
AN ALBUM OF MIXED DRINKS (Fourth Edition)

0 4 C H Â T E A U D E
S AU M U R
– £15
HENNESSY VS COGNAC
CACAO BUTTER UGNI BLANC GRAPES
(Hennessy uses only these grapes)
ACACIA SEED DIGESTIF
PEACH BLOSSOM
VEUVE CLICQUOT CHAMPAGNE
Main-et-Loire, France
Rich, dry and effervescent with
a buttery cacao finish.

PE R E G R I N E FA L C ON
(Falco peregrinus)

05 G
 ARDEN OF ENGLAND
– £12
BLACK COW VODKA
BARLEY WINE
SLOW COOKED VEGETABLE JUICE
SEASONING REDUCTION
LEMON JUICE
West Dorset, England
Savoury, gently spiced with a rich vegetal finish.
.

5
OLD WORLD (Europe & Africa)

06 M A R E N O S T R U M
– £12
GIN MARE
PISTACHIO LEAF INFUSION
ROOTS MASTIHA LIQUEUR
GREEK JASMINE SYRUP
SPIRULINA – LEMON JUICE
Valletta, Malta
Sweet, complex and refreshing ORANGE FRUIT & BLOSSOM
with strong herbal notes. (Citrus sinensis)

0 8 E N T O T O
ESPRESSO
– £14
GREY GOOSE VODKA
JASMINE
(Jasminum)
HENNESSY VS COGNAC
MARTINI RUBINO
MENENGIC COFFEE
0 7 H A A R L E M PASSIONBERRY FOAM
AMPERSAND
Addis Ababa, Ethiopia
– £14
BOLS OAK AGED GENEVER Rich, bittersweet and creamy
COURVOISIER VSOP COGNAC with strong cacao notes.
SPECULOOS WINE
ORANGE PEKOE SOLERNO
PEYCHAUD’S BITTERS
Haarlem, The Netherlands
Boozy, rich, sweet and complex
with a nutty, caramel finish.

6
AN ALBUM OF MIXED DRINKS (Fourth Edition)

0 9 B L A C K R O C K M A R T I N I
– £12
THE BOTANIST ISLAY GIN
CHARRED GREEN JUNIPER INFUSION
ATHOLL BROSE – NOILLY PRAT
HONEYSUCKLE INFUSION
Islay, Scotland
Delicate, balanced and boozy with
a touch of honeyed juniper.

1 0 S K Y E F A L L
OYST E R C ATC H E R
– £14
(Haematopus ostralegus )
TALISKER 10 YO WHISKY
FREYA BIRCH SPIRIT
COFFEE LEAF CHINATO
ESPRESSO STOUT SYRUP
CLARIFIED OCTOPUS MILK
Skye, Scotland
Smooth, smoky and sweet with a salted
caramel finish.

SKYE TERRIER
(Canis lupus familiaris)

7
NEW WORLD (The Americas)

36 14
17

20
15

19 35
18

16 34

11
13

12

8
AN ALBUM OF MIXED DRINKS (Fourth Edition)

NEW WORLD
(T he Ame r icas )

Before the discover y of the Americas there was


the known world of Europe, Africa and Asia.
Then came the New World, with its promise,
its riches, its plenty.

We have harvested some of that bounty to create


a distinctive and original range of cocktails that evoke
a once-distant world just beyond the horizon.

MAP MIXED DRINK PAG E

11 OL I N DA C OL L I N S 10
12 THE BOUNTY 10
13 MIRAFLORES 11
14 BON ECHO 11
15 EVERGLADE 11
16 FINCA FIL ADELFIA 12
17 ACADIA 12
18 M O N T E G O B O U L E VA R D 12
19 OAX AC A 13
20 C H I H UA H UA 13

FOR SHARING

34 FIVE ISLAND PUNCH 22


35 Q U I N TA N A R O O 22
36 B RU L E R I V E R IC E D T E A 22

9
NEW WORLD (The Americas)

1 1 O L I N D A C O L L I N S
– £12
AVUÁ CACHACA PRATA
CAJU WINE – LEMON JUICE
LAPACHO BARK SYRUP
GREEN COFFEE SODA
Recife, Brazil
SOUTHERN SCREAMER
Long, light and refreshing, (Chauna torquata)
with a tart finish.

12 T H E B O U N T Y – £ 1 2
MOUNT GAY BLACK BARREL RUM
PISCO WAQAR – HUACATAY
BLOOD PEACH HUESILLO
RICA-RICA SYRUP – LEMON JUICE
Talahuén, Chile
Fresh, fruity and aromatic with
a herbal mint finish.

CHILEAN BELLFLOWER
(Lapageria rosea) WHITE BEARDED MANAKIN
(Manacus manacus)

10
AN ALBUM OF MIXED DRINKS (Fourth Edition)

13 M I R A F L O R E S – £ 1 2
PISCO PORTÓN – DON JULIO BLANCO TEQUILA
CHICHA DE JORA – NARANJILLA PURÉE
LIME JUICE
Cusco, Peru
A velvety sour with tropical and candied rhubarb notes.

N O RT H E R N C AV E F I S H
(Amblyopsis spelaea)

1 4 B O N E C H O 15 E V E R G L A D E
– £14 – £12
WOODFORD RESERVE RYE WILD TURKEY BOURBON
RÉMY MARTIN VSOP COGNAC BRANCA MENTA
JUNEBERRY VERMOUTH CACAO AGRODOLCE
ONTARIO LEAF APERITIF FIR TREE LIQUEUR
NORTHERN WHITE CEDAR MANDARIN JUICE

Ontario, Canada Naples, Florida


Aromatic, warming and Minty and herbal
bittersweet with a smooth with a bitter-orange
woody finish. and chocolate finish.

11
NEW WORLD (The Americas)

1 6 F I N C A
FIL ADELFIA
– £14
ZACAPA RUM
COLD BREW YELLOW CATURRA
CHAMOMILE LIQUEUR
LOGGERHEAD SEA TURTLE
CASCARA SYRUP (Caretta caretta)
HORCHATA DE ARROZ
Antigua, Guatemala
Smooth and creamy with rich coffee
and crème brulée notes. 1 8 M O N T E G O
B O U L E VA R D
– £12
APPLETON ESTATE 12 YEAR RUM
BANANA LOAF INFUSION
CAMPARI – CHANEY TONIC
17 A C A D I A JAMAICAN SEASONING
– £12 Montego Bay, Jamaica
WOODFORD RESERVE BOURBON Boozy, bright and earthy with
ROOTS TENTURA LIQUEUR
light banana notes and a
MAPLE SYRUP
PEANUT BUTTER long bitter finish.
ROWAN BERRY
GRAPEFRUIT JUICE
Nova Scotia, Canada
Smooth and buttery, with a
nut and maple finish.

SUGAR MAPLE
(Acer saccharum)

12
AN ALBUM OF MIXED DRINKS (Fourth Edition)

M A NAT E E
(Sus scrofa domesticus)

1 9 O A X A C A – £ 1 4
MONTELOBOS MEZCAL
ROOTS RAKOMELO & HERB SPIRITS
NOPAL PURÉE
PUMPKIN SEED TAHINI
DULCE DE BATATA FOAM

Puerto Escondido, Mexico


Rich, nutty and sweet, with a smoked caramel finish.

2 0 C H I H U A H U A
– £12
OLMECA ALTOS BLANCO TEQUILA
CRIOLLO WINE
LA VENENOSA RAICILLA
COCA LEAF TINCTURE
Chihuahua, Mexico
Dry and vegetal with sherry notes and
MEXICAN RED-KNEED subtle fresh chilli finish.
TA R A N T U L A
(Brachypelma smithi)

13
THE ORIENT (Asia, Pacific & Sub-Continent)

30 23

26

22
24

21
29 37 39

27
38

28
25

14
AN ALBUM OF MIXED DRINKS (Fourth Edition)

THE ORIENT
(Asia, Pacif ic & Sub-C ontine nt )

Many of those who spent time in the Orient


were marked by it for life.

Its intensity and variety, its flavours and colours


seemed to heighten every moment, making it one
to be recaptured and savoured time and again.
That’s how we have approached the creation
of these daring cocktails. Prepare for passion.

MAP MIXED DRINK PAG E

21 ALI SHAN 16
22 CYD ONIA CUP 16
23 HOKKAIDO COOLER 16
24 L U C K N O W C O C K TA I L 17
25 SOLOMON FIZZ 17
26 Y O N E Z A WA 18
27 L AMBANO G MULE 18
28 PER ANAKAN FIZZ 19
29 MARINE DRIVE 19
30 S A N S H I N O L D FA S H I O N E D 19

FOR SHARING

37 CHIANG RAI 23
38 MAL ABAR PUNCH 23
39 MONKEY ISLAND 23

15
THE ORIENT (Asia, Pacific & Sub-Continent)

21 A L I S H A N – £ 1 2
BACARDÍ CUATRO RUM
PAMPELLE – MILK OOLONG INFUSION
PATAKA GINGER LIQUEUR
MAUBY & GUAVA PURÉE – LEMON JUICE
Chiayi County, Taiwan
G UAVA
Bright, tangy and tropical (Psidium guajava)
with grapefruit on the finish.

2 2 C Y D O N I A C U P
– £12
BELVEDERE PURE VODKA
GUNPOWDER RINOMATO – NIGELLA SYRUP
STRAWBERRY TREE CURD – GRAPEFRUIT JUICE

S T R AW B E R RY F L O W E R Xuancheng, China
(Fragaria × ananassa)
Sweet and silky with berry notes
and a subtle bitter finish.

23 H O K K A I D O C O O L E R
– £14
NIKKA WHISKY FROM THE BARREL
ALOE VERA WINE
WATERMELON JUICE
OSMANTHUS SYRUP
LEMON JUICE
Sapporo, Japan
Refreshing but punchy, with strong SPOON-BILLED SANDPIPER
watermelon notes and an oaky whisky finish. (Calidris pygmaea)

16
AN ALBUM OF MIXED DRINKS (Fourth Edition)

2 4 L U C K N O W
C O C K TA I L – £ 1 5
SUNTORY TOKI WHISKY
ROSEBUD KOMBUCHA
VETIVER AND BERGAMOT LIQUEUR
LEMON JUICE
VEUVE CLICQUOT CHAMPAGNE
Lucknow, India
Delicate, floral and effervescent
with a punchy finish.

BENGAL MONITOR
(Varanus bengalensis)

2 5 S O L O M O N F I Z Z
–£14
BELVEDERE SMOGÓRY FOREST VODKA
IRANIAN LIME & LAVENDER AGRICOLE
SATKARA LEMON
WHITE PEACH AND JASMINE SODA
Sulawesi, Indonesia
LIME TREE
(Tilia × europaea)
Elegant, fresh and aromatic
with a candied citrus finish.

17
THE ORIENT (Asia, Pacific & Sub-Continent)

2 6 Y O N E Z A WA
– £14
HAVANA CLUB EDICIÓN A RUM
AKASHI-TAI SAKE
BAMBOO LEAF INFUSION
PURPLE YAM LIQUEUR
KUMQUAT PONZU
ELECTRIC BITTER
LIME JUICE
E AST E R N G R E AT E G R ET
Hyogo Province, Japan (Ardea alba modesta)

Tangy, plummy, with hints of


umami and an earthy finish.

2 7 L A M B A N O G M U L E – £ 1 4
EAST INDIA GIN
LAMBANOG COCONUT WINE
SLOW-COOKED CHAI PALM
CURRIED PINEAPPLE JUICE
GINGER BEER
LEMON JUICE
Lucena, Philippines
Refreshing, with sweet tropical coconut notes
and hints of spice in the finish. PINEAPPLE
(Ananas comosus)

SIBERIAN TIGER
(Panthera tigris altaica)

18
AN ALBUM OF MIXED DRINKS (Fourth Edition)

28 P E R A N A K A N F I Z Z
– £12
ROKU GIN – FERMENTED MARZIPAN
PANDAN VERJUS – POPPY FLOWER KEFIR
MARSHMALLOW MERINGUE
Malacca Strait, Malaysia
Light, fresh and creamy, with green tea notes and a fruity finish.

30 S A N S H I N
O L D FA S H I O N E D
– £14
GLENFIDDICH 15 YO WHISKY
L E S SE R BA M B O O R AT KAMM & SONS
(Cannomys badius)
DONG QUAI INFUSION
BROWNIE RUBY PORT
2 9 M A R I N E D R I V E CEYLON ARRACK
– £14
Mount Paektu, Korea
BOMBAY SAPPHIRE GIN
Rich, peated and earthy with a
RED RESIN VERMOUTH
TAMARILLO JUICE
rich chocolate and port finish.
SCHISANDRA GRENADINE
LEMON JUICE
HONEY SMOKE
Mumbai, India
Smooth, with touches of berry and
umami with a subtle, smoky finish.

19
FOR SHARING (Companionable Cocktails)

FOR SHARING
(C ompanionable C ocktail s)

It is said that the most important factor in a successful


voyage is a good companion – or two. Indeed,
by travelling together you may see, experience and
understand the journey in an altogether fuller,
more satisfying way.

We have prepared three worlds of wonderment here for you


to discover. But wherever you choose to go, go plural.

MAP MIXED DRINK PAG E

OLD WORLD

31 ROU TE NAPOLEON 21
32 PENDJARI PUNCH 21
33 VESTRAHORN 21

NEW WORLD

34 FIVE ISLAND PUNCH 22


35 Q U I N TA N A R O O 22
36 BRULE RIVER ICED TEA 22

THE ORIENT

37 CHIANG RAI 23
38 MAL ABAR PUNCH 23
39 MONKEY ISLAND 23

20
AN ALBUM OF MIXED DRINKS (Fourth Edition)

OLD WORLD

3 1 R O U T E N A P O L E O N
£ 1 0 pp M I N 3 SE RV E S
HENDRICK’S GIN
LA QUINTINYE VERMOUTH
BOUQUET GARNI INFUSION
DANDELION CORDIAL
RINQUINQUIN A LA PÊCHE
LEMON JUICE
Provence, France
DANDELION
(Taraxicum officinale) Floral, fresh and fruity,
with a sweet and tangy finish.

3 2 P E N D J A R I
PUNCH
£ 1 0 pp M I N 3 SE RV E S
3 3 V E S T R A H O R N
KETEL ONE VODKA
AFRICAN STAR APPLE £ 1 0 pp MIN 3
CILIEGIA LIQUEUR SE RV E S
HONEYBUSH TEA
LEMON JUICE REYKA VODKA
BLACKBERRY MEAD
Pendjari Reserve, Benin HERITAGE TOMATO
REINDEER MOSS
Rich, sweet and tart, with strong LINGONBERRY CORDIAL
cherry notes and a buttery finish. LEMON JUICE
Vestrahorn, Iceland
Vegetal and savoury with a
refreshing umami finish.

RIVER HORSE
(Hippopotamus)

21
FOR SHARING (Companionable Cocktails)

NEW WORLD

34 F I V E I S L A N D P U N C H
£ 1 0 pp M I N 3 SE RV E S
BANKS 5 ISLAND RUM
DOORLY’S 5 YEAR RUM
ALAMEA PIMENTO LIQUEUR
GUANÁBANA PURÉE
COCONUT WATER – LEMON JUICE
COCONUT TREE
(Cocos nucifera)
Port of Spain, Trinidad and Tobago
Fresh and silky with a peppered and smoky finish.

3 5 Q U I N T A N A R O O
£ 1 0 pp M I N 3 SE RV E S
OCHO BLANCO TEQUILA
BRUGAL 1888 RUM
DAMIANA LIQUEUR
ANCHO REYES VERDE PORCUPINE
TOMATILLO PURÉE (Erethizon dorsatum)
LIME JUICE
3 6 B R U L E R I V E R
Tulúm, Mexico ICED TEA
Herbal, sour and savoury £ 1 0 pp M I N 3 SE RV E S
with subtle peppery notes.
BULLEIT BOURBON
BIRD’S BOTANICAL SPIRIT
PINE BUD & BIRCH VERMOUTH
ACORN SYRUP
LEMON JUICE
Brule, Wisconsin
Zesty and fresh with notes of
pine and eucalyptus.

22
AN ALBUM OF MIXED DRINKS (Fourth Edition)

THE ORIENT

3 7 C H I A N G R A I
£ 1 0 pp M I N 3 SE RV E S
TANQUERAY TEN GIN
GOJI BERRY LIQUEUR
DRAGON FRUIT COULIS
LEMONGRASS BEER
LEMON JUICE
J A PA N E S E M A C A Q U E
Doi Luang , Thailand (Macaca fuscata)

Fresh, tangy and fruity with


aromatic lemongrass notes. 39 M O N K E Y
ISLAND
£ 1 0 pp M I N 3 SE RV E S
SMOKEY MONKEY WHISKY
SILK BANANA SAKE
LOQUAT PURÉE
MONKEY PUZZLE ORGEAT
3 8 M A L A B A R LEMON JUICE
PUNCH Lingshui, China
£ 1 0 pp M I N 3 SE RV E S
Rich, rounded and smoky with
HENNESSY VS COGNAC tropical fruit on the finish.
SANTA TERESA AÑEJO RUM
SNAKE FRUIT PURÉE
AYURVEDIC TEA
LEMON JUICE
Calicut, India
Fruity and refreshing with
subtle herb and cedar notes.

FENNEC FOX
(Vulpes zerda)

23
GLOSSARY

ACACIA SEED: The edible seed taken CACAO AGRODOLCE: In house


from the Australian Acacia traditionally concoction of chocolate, red wine and
used by Aboriginal Australians. Imparts cacao butter – (No. 15).
chocolate, coffee and hazelnut flavours. –
(No. 04). CAJU WINE: Made from cashew apple
fruit purée. Does not contain nuts
ACORN VERMOUTH: Vermouth del – (No. 11).
Professore blended with acorn powder
– (No. 36). CASCARA SYRUP: Dried skin of coffee
cherries: sweet, fruity taste with notes of
ANCHO REYES VERDE: Smoky rosehip, hibiscus, cherry, redcurrant and
Mexican Liqueur elaborated with Green mango – (No. 16).
chillies – (No. 35).
CEYLON ARRACK: Sri Lankan spirit
ATHOLL BROSE: Traditional Scottish distilled from the sap of the coconut
Liqueur of oatmeal, honey, whisky, flower, collected by hand and aged in oak
herbs and spices – (No. 09). casks – (No. 30).

AQUAVIT: Traditional Scandinavian CHANEY TONIC WINE: Vine or plant


spirit flavoured with dill, cumin and native to Jamaica utlilised in traditional
caraway, and then aged. Infused in- medicine for its aphrodisiac qualities –
house with bread, honeycombs and (No. 18).
spices – (No. 02).
CHICHA DE JORA: A corn beer made with
AYURVEDIC TEA: Following ancient yellow maize (Jora) consumed for centuries
Indian medicinal practise, this tea across the Andes – (No. 13).
blends herbs, plants, fruits and spices
for wellness – (No. 39). CHINATO: Wine-based liqueur
elaborated with herbs, spices and
BIRD’S BOTANICAL SPIRIT: spirit quinine – (No. 10).
from Germany, made from distilled
Riesling. 12 handpicked botanicals, CILIEGIA LIQUOR: Italian liqueur made
including Madagascan voatsiperifery of cherries from Turin – (No. 32).
pepper, liquorice, star anise, mace
and cocoa shell. The spirit has almost DAMIANA: Subtropical herb considered to
Christmassy notes of dried fruit, orange be an aphrodisiac in traditional medicine
peel and spice – (No. 36). – (No. 35).

BRANCA MENTA: A peppermint- DRAGON FRUIT: Fruit of a Cactus, also


forward amaro from Piedmont, Italy – known as Pitaya, with a mild, kiwi-like
(No. 15). flavour – (No. 37).

BUCHU: Aromatic herb native to South DULCE DE BATATA: A delicate South


Africa, with a strong minty, blackcurrant American jam made from sweet potatoes
flavour – (No. 03). – (No. 19).

24
AN ALBUM OF MIXED DRINKS (Fourth Edition)

ELECTRIC BITTERS: Made HUESILLO: Chilean summer-time drink


predominatly from Electric Daisies, based on dried peaches cooked with
which give a tingling effect on the sugar, cinnamon and water – (No. 12).
tongue, alongside 30 other botanicals –
(No. 26). JUNEBERRY VERMOUTH: – Native
American shrub with purple berries with
GREEN COFFEE SODA: Soda made a taste like cherries and almonds (No. 14).
from unroasted, green coffee beans –
(No. 11). KAMM & SON: A bittersweet botanical
spirit distilled with ginseng, fresh
GUANÁBANA PURÉE: Subtropical grapefruit peels and manuka honey
plant with the aroma of pineapple, – (No. 30).
taste of strawberry and apple, sour
undertones and the creamy texture of KOMBUCHA: A fermented drink made
banana or coconut – (No. 34). from sweetended tea and the culture
‘scoby’ - symbiotic culture of bacteria
and yeasts. Reputedly good for gut health
– (No. 24).

LACTO FERMENTATION: The process


of using bacterias to change sugars
into Lactic Acid, giving a tangy flavour
– (No. 01)

LAMBANOG: Wine or spirit made in the


Phillipines from the sap sof unopened
coconut flowers. It is first cooked into
a coconut toddy known as a tuba and
GUNPOWDER TEA: A green tea redistilled as high as 83% abv – (No. 27).
withered, steamed, rolled and dried as
pellets, hence the name – (No. 22). LAPACHO BARK SYRUP: Herbal
medicine originating from the Pau d’arco
HONEYBUSH TEA: Floral, lightly tree, used by numerous Latin American
roasted tea akin to Rooibos but sweeter. tribes to treat infections – (No. 11).
– (No. 32).
LINGONBERRY: Nordic berry with
HORCHATA DE ARROZ: A popular a flavour similar to cranberry and
refreshing Mexican drink traditionally redcurrant – (No. 33).
made from rice, milk, sugar and
cinnamon – (No. 16). LOQUAT PURÉE: Also known as Japanese
medlar or plum. Succulent and tangy, the
HUACATAY: Native wild Peruvian herb taste is akin to peach or mango – (No. 33).
also known as Black Mint used in local
culinary practice – (No. 12).

25
MAHLEB CHERRY: A spice taken from NOPAL: Cactus leaf with a subtle asparagus-
the seeds of the St Lucie Cherry tree – like flavour – (No. 19).
(No. 01).
OCTOPUS MILK: Milk pressure cooked
MARTINI RUBINO: Part of the Speciale with octopus and sweet spices, subjected
range, named for its ruby colour. to an age-old bartender’s technique
Piedmont wines with three types of for softening flavours in a cocktail –
wormwood and botanical extracts (No. 10).
rested in wood for two months – (No.
08). ORANGE PEKOE: Refers to the grade, an
unbroken, whole leaf. A black tea made
MAUBY: Bark of the Mauby or Mavi tree. from young leaves, originally from China –
Imparts a taste similar to root beer – (No. 07).
(No. 21).
OSMANTHUS: Plant native to Asia and
MENENGIC COFFEE: Ethiopian coffee akin to apricot and peach. It is consumed
substitute made from roasted pistachio as a tea alongside green tea in China often
tree seeds – (No. 08). used to flavour desserts – (No. 23).

MILK OOLONG: Part oxidised tea that PANDAN: Leaves of a tropical plant
carries the strength and flavour of black native South East Asia, possessing of a
tea with the fragrant lightness of green delicate aromatic flavour reminiscent of
tea – (No. 21). vanilla but with nutty and grassy notes –
(No. 28).
MONKEY PUZZLE ORGEAT: Orgeat
made from Monkey Puzzle Nut, also PASSIONBERRY: Shrub that grows
known as Peanut – (No. 39). at high altitudes with aromatic leaves
and spicier berries, it has exotic notes
NARANJILLA PURÉE: A subtropical fruit of passionfruit and red berries –
also known as Lula in Columbia, it tastes (No. 08).
like a cross between rhubarb and lime
– (No. 13). PIMENTO LIQUEUR: A rum-based
liqueur made in Jamaica and based on
NIGELLA SYRUP: One of the world’s all spice, nutmeg, clove and cinnamon –
oldest referenced spices appearing in (No. 34).
the Old Testament. Slightly bitter taste
with the pungency of onion – (No. 22). PONZU: A Japanese citrus sauce made from
yuzu or lemon, popularly used as a condiment –
(No. 26).

POPPY FLOWER KEFIR: Poppy flower


cordial mixed with kefir - a cultured,
fermented milk drink with a sour, fizzy taste –
(No. 28).

26
AN ALBUM OF MIXED DRINKS (Fourth Edition)

RACILLA: A spirit distilled SCHISANDRA BERRY: Known in China


from the agave plant, mainly as the “Five Taste Fruit.” as it possesses
in Jalisco, Mexico. Previously all five of the classical “tastes” (sour,
unlicensed for sale by La Venenosa bitter, sweet, spicy and salty) – (No. 29).
– (No. 20)
SEA BUCKTHORN: Edible and
RAKOMELO: Greek sweet wine-based nutritious berries, unpleasant to eat raw
liqueur flavoured with honey, cinnamon but used in pies, jams and wines when
and cloves – (No. 19). mixed with sweeteners – (No. 02).

RED RESIN VERMOUTH: A house SPECULOOS WINE: Wine inflused


infusion of sweet vermouth with with a shortcrust biscuit from the
‘Dragon’s blood’ resin – (No. 29). Netherlands – (No. 07).

REINDEER MOSS: A lichen found in SPIRULINA: Powdered algae; excellent


alpine tundra. Used in making Aquavit source of numerous nutrients, imparts a
– (No. 33). deep green colour – (No. 06).

RINOMATO: An aperitif wine from STRAWBERRY TREE CURD: A shrub


Piedmont, North Italy – (No. 22). native to the Mediterranean and
unrelated to the common fruit. Used in
RINQUINQUIN À LA PÊCHE: White jams and marmalades – (No. 22).
wine-based French peach liqueur.
Name derived from Provençal word for TAMARILLO: Tangy and variably sweet
invigoration – (No. 31). fruit with a bold and complex flavour.
May be compared to kiwifruit, tomato,
ROOTS TENTURA: Greek cinnamon guava, or passion fruit. Native to Latin
and cassia Based liqueur – (No. 17). America but cultivated throughout Asia
and Australasia – (No. 29).
ROWAN BERRIES: Berries of a shrub
found throughout the cool temperate TOMATILLO PURÉE: A soft, fleshy fruit
regions of the Northern Hemisphere; with an acidic flavour used in green
uncooked they are very bitter, but tart Mexican sauces – (No. 35).
and delicious in jellies and macerated in
alcohol – (No. 17). VETIVER: A tropical grass native to India
used widely in the perfume industry –
SATKARA LEMON: A semi-wild species (No. 24).
native to Melanesia with a cultivar
grown in Bangladesh; highly prized YELLOW CATURRA: A rare Arabica
for its use in the perfume industry coffee named for its unusual
– (No. 25). yellow rather than red cherries –
(No. 16).

27
Oriole narrative & design by:
DRINKSOLOGY ® | www.drinksology.com

28

You might also like