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Apothecary Cocktail Menu

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Apothecary Cocktail Menu APOTHECARY MENU WELCOME TO THE APOTHECARY COCKTAIL BAR We are delighted to offer you a selection of new cocktails which the Opium team have been working on. The cocktails are listed alphabetically and you will find a summary of the cocktail and its flavour profile. We have suggested similar classic cocktails to help guide you, which are also available to order from our team. We would like to thank Julia Sprenger, our designer who has helped create our menus, as well as the Campari and Mangrove brands for their support in making this cocktail menu possible. TERMINOLOGY ABV Alcohol by volume Kcal Kilocalories Unit Units of Alcohol * Check glossary If you have any allergies and/or intolerances, please find all allergen information at the bottom of each cocktail page and let a member of our team know so they can further assist. A discretionary 12.5% service charge will be added to all bills. BittersweetHARMONY BRANDY, PASSION FRUIT, POMEGRANATE, BITTER, MANDARIN 13 If you are into Pornstar Martinis & Pisco Sours Passionfruit Aperol Jelly* Franklin & Sons Mandarin Soda Aperol Passion Fruit Pisco ABA Pomegranate Cordial* 5 ABV 13.4% UNIT 1.8 KCAL 165 VEGAN-FRIENDLY ALLERGENS N/A ClarifiedHK PUNCH CloudPEARLS of SPANISH RUM, JUNIPER, VERMOUTH, PEAT, COFFEE, VODKA, JACKFRUIT, LEMONBALM, CHOCOLATE, BANANA, SPICES, CITRUS YUZU, GOJI, HIBISCUS 14 13 If you are into Penicillins & Hemingway Daiquiris If you are into Perfect Ladies & Lemon Drops Fair Goji & Hibiscus Air* All clarified with Milk* Caramelised Banana Banana & Lemonbalm Tea Pineapple JJ Whitley Citrus & Spices Vodka Jackfruit Yuzu Shrub* El Bandarra Pearls* Fair Juniper Rojo Vermut * Gin* Laphroaig 10yrs infused with Coffee* Bacardi Cuatro* & Fair Belize Rum* 6 7 ABV 13.2% UNIT 1.9 KCAL 132 VEGETARIAN-FRIENDLY ALLERGENS MILK ABV 9.6% UNIT 1.2 KCAL 130 VEGAN-FRIENDLY ALLERGENS SOYA NEGRONICoconut DRAGON Lady GIN, VERMOUTH, BITTER, ARRACK, SAKE, GRAPE, CHILLI, VANILLA, COCONUT, LIME ABSINTHE, OSMANTHUS 12 14.5 If you are into Negronis & Sbagliatos If you are into Sea Breezes & Tommy’s Margaritas Grape All Fat Washed with Coconut Oil* Bob’s Vanilla Osmanthus Soda* Bitters Coconut & Campari infused Lime Crisp* with Lime* Grape & Chilli Pernod Absinthe Cordial Cocchi di Torino Vermouth Fords Gin* Ceylon Akashi Tai Sake Arrack* Daiginjo 8 9 ABV 17% UNIT 2.1 KCAL 156 VEGAN-FRIENDLY ALLERGENS N/A ABV 10.6% UNIT 1.59 KCAL 121 VEGAN-FRIENDLY ALLERGENS SULPHITES GoldenPHOENIX JUNIPER Prosperity BITTER, PLUM, CHRYSANTHEMUM, GIN, MANGO, BERGAMOT, POMELO, PERSIMMON, PROSECCO BITTER, GINGER 11 13.5 If you are into Bellinis & Aperol Spritzes If you are into Campari Gin and Tonics & Americanos Aperol * Mango & Campari Crisp Franklin & Sons Ginger Ale Terra di Guia Prosecco Pampelle Pomelo Bergamot & Chrysanthemum & Plum Wine Mango Cordial* Persimon Cordial* Fair* Juniper Gin Campari* 10 11 ABV 9.8% UNIT 1.8 KCAL 97 VEGAN-FRIENDLY ALLERGENS SULPHITES ABV 13.4% UNIT 1.81 KCAL 165 VEGAN-FRIENDLY ALLERGENS N/A BANANASLet ’s go MANDARIN Blossom Wine BOURBON, VERMOUTH, BANANA, TEQUILA, MEZCAL, MANDARIN, ABSINTHE, BITTER, CHAI SPICE KUMQUAT, VANILLA, HONEY 12.5 12.5 If you are into A La Louisiane’s & Bobby Burns If you are into Naked and Famous’ & Garibaldis Banana Crisp Peychaud’s Bitters Fair Kumquat * Honey Syrup Gabriel Boudier Pernod Absinthe Crème De Banane Galliano Maker’s Mark Mezcal Ojo Bourbon de Tigre Altos Olmeca Homemade El Bandarra Tequila Mandarin Wine* Rojo Vermut * 12 13 ABV 22% UNIT 2 KCAL 260 VEGAN-FRIENDLY ALLERGENS N/A ABV 11% UNIT 1.6 KCAL 96 VEGETARIAN-FRIENDLY ALLERGENS N/A OPIUM ORIENTAL N°8 Delight TEQUILA, CACTUS, DARJEELING TEA, JAMAICAN RUM, COCONUT, CONDENSED MILK, SPICES, HONEY, LIME, GINGER ALMOND, TONKA, CREAM, CHOCOLATE 13.5 11.5 If you are into New York Sours & Palomas If you are into White Russians & Brandy Alexanders Grated Dark Chocolate Dry Ice* Tonka* Bean Lalani & Co* Lime Darjeeling Tea Almond Bitter Truth Pataka Homemade Pimento Dram Ginger & Honey Chinese Cream Liqueur* Appleton 8yrs Rum* Briottet Cactus Liqueur Altos Olmeca Tequila 14 15 ABV 14.91% UNIT 1.4 KCAL 142 VEGETARIAN-FRIENDLY ALLERGENS N/A ABV 13.4% UNIT 1.43 KCAL 251 VEGETARIAN-FRIENDLY ALLERGENS MILK & NUTS RYE & CORN SESAME Highball Old Fashioned RYE WHISKEY, CORN, CITRUS, TURMERIC, BOURBON WHISKEY, SESAME, APPLE, SPICES, WATER, GENMAICHA BITTER, SUGAR, ORANGE 13.5 12.5 If you are into Horse’s Necks & Whiskey Sours If you are into Old Fashioneds & Sazeracs Apple Crisp Sesame oil* Fat washed with Homemade Opium Franklin & Sons Orange Highball Mix * Soda Leather* Turmeric* Citrus Nixta Corn Spices Liqueur Peychaud’s Lalani & Co Bitters Genmaicha* Ragtime Rye Whiskey Sugar Syrup Wild Turkey 101 Bourbon* 16 17 ABV 16.7% UNIT 2 KCAL 151 VEGAN-FRIENDLY ALLERGENS GLUTEN ABV 36.2% UNIT 2.1 KCAL 175 VEGAN-FRIENDLY ALLERGENS SESAME SEEDS LYCHEESkinny COLADA PEONYSpicy JAMAICAN & SPANISH RUM, COCONUT, LYCHEE, VODKA, RHUBARB, ELDERFLOWER, PINEAPPLE, KUMQUAT, LIME, SOYA PEPPER, PEARY 12 13 If you are into Pina Coladas & Lychee Martinis If you are into Cosmopolitans & Moscow Mules Pear Crisp All Clarified with Soya Milk* Rhubarb Cordial* Sassy Poire Black Pepper Lychee Paint * JJ Whitley Tincture* St Germain Vodka Elderflower Lychee Paint Pineapple Fair Kumquat * & Coconut Bacardi Wray & Nephew Cuatro Rum Overproof Rum* 18 19 ABV 11.2% UNIT 1.4 KCAL 122 VEGETARIAN-FRIENDLY ALLERGENS SOYA & EGGS ABV 11.3% UNIT 1.24 KCAL 99 VEGAN-FRIENDLY ALLERGENS SULPHITES Glossary Glossary ALCOHOL INFUSION | Steeping any flavoured ingredient to alcohol for a certain amount of time FRUIT JELLY | A jelly made from fruit juices using a natural Asian seaweed called agar-agar. to let the aromas infuse into the liquid. FRUIT LEATHER | Fruit puree dehydrated to form an edible leather sheet. ‘AIR’ | An emulsification produced by using soy lecithin mixed with a flavoured liquid to create a light edible bubble foam. GENMAICHA | Japanese tea consisting of green tea mixed with roasted brown rice. Also known as “popcorn tea” due to the resemblance of some popped grains during the roasting process. ANTICA FORMULA CARPANO | A vermouth created by Antonio Benedetto Carpano in 1786. The Carpano brand is now produced by Fratelli Branca Distillery in Milan and includes: Carpano Classico GOJI | A berry native to Asia, mostly used in cooking but also in medicine for its health benefits. Vermouth, Carpano Bianco, Carpano Antica Formula and the original aperitive “Punt e Mes”. JACKFRUIT | A creamy fruit from the fig tree family. Originally from South East Asia with strong APEROL | Created in 1919 by brothers, Luigi & Silvio Barbieri in the Veneto region, Italy. Aperol is an Ital- aromas of banana & pineapple. ian Bitter aperitif made of gentian, rhubarb and cinchona. Often compared with Campari Bitter, Aperol has a lower alcohol content & tastes less bitter. Aperol is most famously associated with the Aperol Spritz cocktail. LALANI & CO | A family-run company specialising in single batch teas, travelling around the world to select the best tea leaves to express the terroir & balanced flavours. APPLETON JAMAICAN RUM | Appleton distillery is over 265 years old and is located in the heart of the Nassau Valley in Jamaica. Due to the tropical climate, the rum ageing process and aromas develop MANDARIN WINE | A homemade fermentation of fresh mandarin with yeast & sugar. The result at a quicker pace. Appleton is the oldest rum Estate in Jamaica & also the first to appoint a female “Master gives a dry citrussy wine. Distiller”, Joyce Spence in 1997. MILK CLARIFICATION | With the natural protein in soya milk and/or cow’s milk, we use an acid, BERGAMOT | A citrus fruit originating from South Italy, commonly used to flavour Earl Grey tea. such as lime, to curdle the milk and then use it as a filter to make a clear clarification. CAMPARI | Created in 1860 by Gaspare Campari in Novara, Piedmont, Italy. Campari is a Bitter aperitif OPIUM HIGHBALL MIX | A homemade mix of concentrated apple juice reduction, sugar, spices & made from the infusion of herbs & fruit. Known for its use in classic cocktails such as Negroni & Americano citrus. Used as a syrup to bring heavy flavours to the drink. and easily recognised for its great red “carmine” colour. OSMANTHUS | A flower native to China mostly used to add fragrance to teas & rice wines. CEYLON ARRACK | Ceylon Arrack is a traditional Sri Lankan spirit distilled from the sap of the coconut flower, which can only be collected by hand, and aged in Sri Lankan oak casks. PAINT | An edible paint made from marshmallow fluff aromatised with fruit and/or spices. Also called “Kaki”, this fruit is cultivated in China which is sweet & rich in fibres. It is CHINESE CREAM LIQUEUR | A homemade “Opium” liqueur made from Rum, coconut, PERSIMMON | condensed milk, cream, sweet spices & sugar. used for culinary purposes for desserts & snacks. An ancient method of conservation by slowly cooking fruit and/or vegetables with sugar & vinegar. CHRYSANTHEMUM | A flowering plant first cultivated in China as far back as the 15th Century. Very SHRUB | significant in China, chrysanthemum is used in food and drinks to enhance flavours. TINCTURE | A high concentration of spices and/or plants in a high ABV alcohol. CORDIAL | A homemade light syrup using fresh fruits and/or vegetables, sweetened with sugar and citric acid. TONKA BEAN | From the flowering tree of the pea family, its seeds have a nutty & vanilla aroma; used in cooking but also in fragrance. DRY ICE | Frozen carbon dioxide that turns into smoke at room temperature. A spice commonly used in Asian food and has a warm, bitter taste. It is frequently used to EL BANDARRA VERMUT | A range of Catalan Vermouths made by sixth-generation producers, TURMERIC | the Virgili brothers, of the renowned Catalan winery Casa Berger. flavour or colour curry powders, mustards, butter and cheeses.
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