SHERINGHAM rhubarb gin, Campari and Esquimalt sweet vermouth. A dash of grapefruit bitters brings together this delicious Negroni variation.

FORTY CREEK rye, Esquimalt dry vermouth and Montenegro amaro comes together with orange bitters. Presented in a Campari misted glass.

FORTY CREEK rye, Esquimalt sweet vermouth, cinnamon bark syrup and old fashioned bitters gives a fall feel to the traditional Manhattan.

SHERINGHAM Kazuki Gin, strong brewed hibiscus syrup, lemon and egg white and topped with a beet and hibiscus powder.

EMPRESS 1908 Gin, Giffards Violette, Luxardo Maraschino, with lemon juice and lightly sweetened. Poured into an absinth rinsed glass and garnished with a sprig of lightly toasted thyme.

DEVINE Black Bear Spiced Honey Rum, lime and orange juice. Seasoned with vanilla bitters and cinnamon bark syrup. Topped with Bacardi black rum.

SHERINGHAM Seaside gin, Cointreau, grapefruit juice and lime. Seasoned with basil, black pepper and cardamom bitters, grapefruit bitters and a dash of saline.

ESPOLON Blanco Tequila, Mezcal, agave syrup, and bitters.

JOHNNIE WALKER Black Label, honey ginger syrup and lemon juice, with a smoked glass, ginger sugar rim and candied ginger skewer.

STOLI vodka, spiced pumpkin puree, lemon and cinnamon bark syrup. With bubbles and whip cream.

CLASE AZUL tequila, mezcal, agave syrup and bitters.

LAGALUVIN 16 YEAR, honey ginger syrup and lemon juice, with a smoked glass, ginger sugar rim and candied ginger skewer.

Aperol, bubbles and a splash of soda on the rocks

Campari, Aperol and grapefruit topped with bubbles on the rocks

Peach Schnapps, Crème de Cassis and orange topped with bubbles on the rocks

“Pergolo” Prosecco, IT*

“Pergolo” Prosecco, IT*

Charme De L’Ile Prosecco style