PADRONITA

Will it be to hot to handle? You will soon find out, Padron peppers, Olmeca Tequila and agave nectar, shaken and served with a 12 spice salt

7.50

CARLITAS WAY

Juicy fresh strawberries, a dash of balsamic vinegar, basil leaves and a good dose of Olmeca Tequila, shaken and double strained into a large martini glass

7.50

THE PINK CACTUS

Tequila, Aperol, citrus juices, sweetened with a dash of gomme, shaken, strained, and then charged with pink pepper

7.50

BEETROOT MARGARITA

A unique twist to a classic Margarita, adding fresh beetroot to the mix of Olmeca Tequila, fresh lime and sugar, served up

7.50

RAC

Whole apples poached in Port, Cinnamon and nutmeg, muddled and shaken alongside Benedictine, served up with orange oil

8.00

JINGLE BELLS BATMAN SMELLS

Wray and Nephew rum, cognac and black raspberry, flamed with slightly caramelized pineapple wedges, served in a brandy balloon

8.50

CHARLIE BROWN

Appleton VX Rum, Grand Marnier Louis Alexander and lemon juice shaken and balanced with gomme, touched up with an orange zest

8.50

APPLE AND EVE DAISYFIELDS

My version of the Appletini, granny smiths muddled with Bison Grass Vodka balanced with apple infused sugar

8.00

Medronho with honey, spice and all things nice, whisked up, shaken and double strained

7.50

EMMATINI TINY TOES MOONBEAM

A sour drink that packs a punch of flavor, citrus, spices and Vodka

7.50

Cognac, champagne, and homemade cranberry compote, served over ice, with a Chambord float

9.00