LES COCKTAILS

Martini Ambrato, Suze, Toasted Pineapple, Vanilla and Fever Tree Light Tonic

Saint-Germain, Suze, Sour Linden Tea and Essential Oil

D’usse Cognac VSOP, Martini Rubino, Mandarin Napoleon, Sandalwood and Salted Prunes

Absinthe Fountain with Seasonal Ingredients, To Be Shared. Only Available at the Bar

Bacardi Ocho, Cacao, Strawberry, Islay Honey Water and Bitters

Ketel One, Champagne Cordial, Jasmine, Bergamot and Rose

Bombay Sapphire, Tarragon, Orange and Mint Cordial

Ketel One, Saint Germain, Yellow Chartreuse, Strawberry and Fennel Cordial

Bombay East, Mastiha, Greek Yogurt, Clementine and Orgeat Cordial

White Cacao, Peppermint Liqueur and Coconut Sorbet

Calvados, Frangelico, Cointreau and Apple Shrub

D’usse Cognac VSOP, Martini Rubino, Cherry Heering, Coffee and Cacao Nibs

Smoked Pineapple, Vanilla, Gentian Flower topped up with Fever Tree Light Tonic

The essence of LPM in a Martini Glass

Tanqueray Ten, Raspberries, fragrant Sweet Basil with a twist of Elderflower

Dona Vega Mezcal, Sauternes, Brioche, Clémentine, touch of Soda

Tanqueray Ten with Fresh Garden Herbs, Cucumber & Citrus. The Ultimate Gin & Tonic

A mystical combination of Havana Club Rum and Herbal Liquor, Mint and Matcha

Coconut Cartel Rum, Cointreau, Raspberry Water & Pistachio Orgeat

1930s New Orleans recipe named after the city’s French Quarter – a potent but smooth cocktail just like the Crescent City made with Bulleit Rye

1888-1972-2001 (1oz each)

Rosemary infused honey with verjuice, activated charcoal stirred with sparkling water