The Duchess Beverage Menu
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Beverages Punch One of Sour, Two of Sweet, Three of Strong and Four of Weak - the story and purpose of ‘Punch’ is of “warm fellowship, conviviality and high- spirited gatherings afloat on oceans of witty talk”... or of “bloodshed and battery” depending largely on who you choose to believe and naturally, upon how much one consumes. As was written in 1575 by French Humanist Louis Le Roy, Aqua Vitae (alcohol) was likened to Gunpowder in its ability to protect or destroy. So tread bravely. DUCHESS PUNCH Fine Claret, Lemon, Black Tea, Rose & Lavander Shrub and Cognac. Lady Anne Maynard (to whom this drink is dedicated), had a servant named Hannah Woolley. Widowed in 1661, Ms. Woolley then made her income as a publisher of household books, which cites the earliest recorded recipe for punch. This is our take on her recipe Cup 8.50 Bowl 150 FISH-HOUSE PUNCH Sweet Apricot Brandy, Lemon Juice and Black Tea fortified with XO Cognac & Ron Bacardí “The most famous of all the club and society bowls of the new world. So delicious and in a bowl quite so big that would swim half a dozen young geese!” This is the Philadelphia ‘Fish-House’s’ infamous punch Cup 8.50 Bowl 150 L’ORIENT PUNCH Rin Quin Quin (Peach Wine), Lemon, Green Tea & Rosemary Water built on Peruvian Pisco. The traditions of punch spread as far East as the Orient with the French Colonials who directed their activities from Shanghai. This is our more contemporary take on what one of these punches may have looked and tasted like at some of the more well-to-do events Cup 8.50 Bowl 150 Flips Fontaines (Fountains) PARISIAN SILHOUETTE The bountiful shape of Edwardian fashion honoured in a ‘Pastis’ (Absinthe’s less substantial sibling) is a local word in the South of flip. Fragrant Vanilla, Aged Cachaça & Guinness Stout France for a mix of things one might cobble together. We have taken a little more Shaken long and hard with Egg Yolk, Coconut & care in crafting the combinations listed below. Dry Spices Akin to the G&T in its function, one finds it served at breakfast or lunch, instead 11 of tea, before, during or after dinner, with cards, late into the night or perhaps at a show. La Fontaine d’Absinthe however, is a statement of commitment not just to the time it used to take to consume the bottle but also to your party’s determination to be having more fun than the next table. Pousse-Café Our Absinthes and Pastis are served (perhaps) more reasonably at increments of 35mls, 75mls, 150mls and 300mls with Evian spring water. BIJOU The Jewel of the after-dinner Cocktail. Rich, full flavoured, ruby coloured and yet beautifully crisp: Green Chartreuse, Martini Rosso, Bombay Sapphire London Dry Pastis & Absinthe Gin mixed in 1:1:1 and stirred with Orange bitters Available in the following combinations 12.50 NATURELLE Cane Sugar & Evian Spring water with added Minerals CORPSE REVIVER NO. 4 7 A drink synonymous with empty plates and the clink of Coffee cups, this drink deserves to be seen as a course in TOMATE itself. Fernet Branca, Cognac, Crème de Menthe Blanc Real Duchess Grenadine: Pomegranate, Rose Extract & stirred with the full and rich flavours of Mint Madagascan Vanilla and Chocolate 8.50 12.50 MAURESQUE Croatian-style Almond Sugar Extract & Rose Essence LIBERTÉ D’OR 8.50 An opulent toast to Freedom... and good conversation. Maple Syrup, Grand Marnier Cordon Rouge Stirred with LA FEUILLE MORTE Bacardí Gran Reserva Ocho Años, Créole Aromatic Mint, Cypriot Eucalyptus & Duchess Pomegranate Syrup Bitters then served with Dark Chocolate. 8.50 11 L’INDE Fragrant Kewra or Screwpine Water, BOTTLE OF MANHATTAN FOR 2 TO SHARE Cardamom & Watermelon Friendships have been formed and marriages have been 8.50 broken over this drink: Rye Whiskey, Italian Vermouth, Maraschino Liqueur & Aromatic Bitters served with a THE LITTLE GREEN BEAST delightful assortment of accompanying garnishes Cucumber Water, Lime & Cane Syrup 11.50 8.50 Shrubs & Sherberts Sours et les Digestifs Served long over ice with or without alcohol. Nothing rounds off several rounds of fine food and a little wine quite like A shrub (Sharab) is an ancient Arabic way of preserving fruits and juices. This was done something a little sweet. by adding spices and large amounts of sugar or honey - now commonly called ‘Sherbert’. Our ‘little somethings’ come in many guises. From the Stinger to a Sour and a By the time the trend caught on in Western Europe (presumably after the crusades), Port to the Posset, there is a drink for every ‘post prandial’ - the options are alcohol in the form of vinegar (also a known preservative) was commonly added to almost limitless. further increase the shelf life; interestingly also making the drink a tad more refreshing. PORT STINGER À la Vinaigre Ruby Port, fresh Mint with a splash of Cassis. Moreish beyond description. Rich in a range of Red Fruit flavours from Plums and Prunes to Raspberry and Cassis, and a SUMMER SHRUB lingering fresh minty finish... so good Slow Shrub of Raspberries, Rose Water, Lemon Rind & white 11 Wine Vinegar. Combines well with Bombay Sapphire CASABLANCA 11.50 Small, sweet & delicate. Muscat Wine with a sharp Green THE EMPIRE LINE Tea & Bergamot Cordial stirred with just a hint of Orange Rich Pears in Cider Vinegar, Muscovado, Lemon, Cinnamon & Flower water. The added fragrance of Bergamot and Turmeric. Combines well with American Rye Whiskies Orange Flower provides lingering intrigue 11 13 Recommended with Foie Gras SHANGHAI SHRUB Lychee pitted and pressed over rich Demerara Sugar and Tokara Mirin served with Sauvignon Blanc and Pisco La Diablada 13 À base de ‘Sour’ Sucré aux Epices APPLEJACK RABBIT A Calvados & Maple Sour with fresh Orange and a Sweet Sugared and spiced Cinnamon garni. First cited in brashly named Judge Junior’s prohibition cocktial companion: ‘Here’s How’, OTTOMAN SHRUB we added the garni to bring a touch more spice Rose, Almond & Lavander with Bay leaf lengthened with chilled 12 Lime Water. Combines well with Bacardí Carta Blanca 11.50 LADY OF TAIN Glenmorangie & Apricot Sour with Egg white and Lemon. COLONY SHRUB* There is said to be a ghost who haunts the distillery at Berry Shrub with Dandelion root softened and chilled over Tain who goes by this name. Our drink is something of a crushed ice with a gentle nudge of Bénédictine, Maraschino play on words alongside the style of dainty little drink Liqueur and Orange Curacao & a Pony of Claret known as the ‘Lady’ 11.50 12 *May only be consumed with alcohol BLOOD & STONE A Woodford Reserve Bourbon, Italian Vermouth Sour with Blood Orange Syrup in an ode to the Wall Street Dapper ‘Dan’ 11 Décolleté Tonics & Cordials As the day gave way to evening, so did the neckline of the Edwardian dress. As a result, the Originally created to prevent scurvy and alleviate the gastric symptoms of the age of drinks on the following pages are all served in glassware with a more defined ‘V’ shape to lead exploration, these kinds of drinks rely on the advent of Citric Acid and the harnessing of you into your evening. Quinine bark. They provide a remarkably thirst-quenching and delightfully moreish alternative to the Martini or Collins. THE FOUR THIEVES Blend of Marseillaise Vermouth with Ottoman Shrub & Kaffir Lime GIMLET DE LA MAISON Cordial and further fortified with a splash of Bacardí Carta Blanca Kaffir Lime Cordial and Oxley Gin with a small splash of 14 Wolfschmidt Kümmel 11.50 BORDEAULAIS Lillet Blanc (Wine based Aperitif) simply combined with Dry French DAINTY FIX Vermouth, Peach Wine and a waft of Grapefruit Parfum Lemon & Bergamot Cordial spiked with Grey Goose La Poire and 11 made refreshing with Soda. Thoroughly - Drinkable 12 METROPOLE Crisp Noilly Pratt Original Dry with dashes of sweetened Bitter Orange & Peychauds Bitters 10 Les G&T Distingués (Un peux) Plus fort OXLEY GIN Slightly stiffer Fever-Tree, Mint, Lemon and Cinnamon 13 The Original ‘American’ Aperitif requires much more care in consumption than it’s European counterpart for no other reason than for its strength. The appreciation of the array of subtle STAR OF BOMBAY nuances in what is effectively a very simple serve are the hallmark of a discerning drinker. East Imperial, a ruby Ice Cube, Summer Flowers and Orange Zest 16 DUKE & DUCHESS Pour les Corps Morts Bringing life back into the ‘dusty old Martini’: Oxley English Gin, To revive the corpse Ginger Wine, Grapefruit, dashes of Elderflower, Fernet Branca and Orange for fragrance and a fresh dry finish The Corpse-Reviver, the Anti-fogmatic, the Invigorator, we’ve seen ‘cure-alls’ served in 13.50 snail shells, with beat broth and pickle brine all claiming to lift the haze and kick-start the drinker. So it seems, quirky drinks seem to be tonic enough in their own right, still we’ve CUBAN BUCK-EYE done our best to make these as delicious as possible. A harmonious combination of flavour created to honour the European origins of Don Facundo Bacardí. Balanced and delicate Cuban-Style Rum (Bacardí Carta Blanca), fragrant Manzanilla CORPSE REVIVER BLEU Sherry served 3:1 with a dash of Sencha tea. Served with Black Olives Sharp Lemon, Kina Lillet, Blue Orange Curaçao, London Dry 10.50 Gin & a subtle hint of Absinthe. Three of these in quick succession will un-revive any corpse OLD PAL 11 Another intriguing drink reported to have been mixed, quite marvellously in Paris, on the 30th of February 1878. Rye Whiskey, MARMALADE NOUVEAU French Vermouth & Campari mixed 4:2:1 and served with Rich, sharp and invigorating conserve d’Abricot, Lemon, Picon a Lemon zest Bière (bitter apéritif), bitter Orange and 11 Bombay Sapphire Gin 11.50 Les Apéritifs Apéritifs a Base de Vin Wine based Apéritifs It’s never good practice to go into anything without the proper preparation.