The content of this drink list has been carefully selected to help you choose a beverage that will complement your meal but primarily, and most importantly, one that you will enjoy. There is a wide selection of beverages, both local and from all around the world, alcoholic and non-alcoholic, available to drink before, during or after your meal. We have also included gluten free and vegan options. We try to use the best suppliers with the highest reputations. They are often family-owned businesses like us, or follow a traditional or proven quality recipe. Most of our drinks are premium, with a focus on taste, provenance and sustainability. ‘From classic drinks, through to the cutting edge and innovative - including our new list of natural wines - there’s something here for everyone... Illustration by Tanicia Hayton CONTENTS Dedication to Gaz Regan, a local legend 4 Suggestions of the month 6 Aperitif suggestions 7 Wine by the glass 9 Natural wines 10 White wines 12 Red wines 14 Rosé wines 15 Champagne & Sparkling wines 16 Connoisseur section 17 Fortified & sweet wines 18 After-dinner drink selection 19 Beers 20 Ciders 21 Non Alcoholic and Low Alcohol 22 4 We would like to dedicate this drink list to a local legend that you have most probably never heard of. His name, Gary Regan, known as Gaz Regan. Renowned New York-based bartender Gaz Regan has helped pioneer the idea that bar tending is a profession with the potential to “change the world” through countless appearances, columns and drinks partnerships over the years. He has either worked at the best, trained the best or had some sort of association with the best in the cocktail world. He is bartender Emeritus at The Dead Rabbit in New York City, number 1 cocktail bar in the world for a couple of years and still in the top 10 , where he used to pull 6 shifts a year, every year. Before that, when he really worked for a living, Gaz worked at joints in NYC such as The North Star Pub, Drake’s Drum, Ichabods, Rathbones, and various other questionable hostelries. Gaz was raised in a British pub in Lancashire ‘The Bay Horse’ in Thornton Cleveleys and trained at Blackpool and Fylde college where Julie’s mum, Pat, was one of his favourite teachers. After college, he emigrated to New York in 1973 at the age of 22, where he has been tending bar ever since. As well as writing a regular column in The San Francisco Chronicle he has written many books and his work has been published in magazines in U.K., Australia, Austria, China, Czech Republic, Germany, Mauritius, Mozambique, Namibia, New Zealand, Russia, Slovakia, South Africa, and Switzerland. He is a regular speaker at various industry and consumer events and has also worked with drinks groups such as Diageo, Pernod Ricard and Heaven Hill Distillers. He invented and still produces his own orange bitter while in NYC, which is available on our bar. Gaz is known to be one of ten most influential people in the history of mixology. This surely makes him a local legend and we are very proud to be his friend. Take a moment to browse his website www.gazregan.com 5 SUGGESTIONS OF THE MONTH St. Germain Spritz (Cocktail) St Germain Elderflower, Cremant, Soda. £ 8.50 Circumstance Cape Coral Mourvedre, South Africa (Rosé wine, 750ml, V, N) A fresh rosé wine, broadly-textured mouth feel, with a long, savoury, satisfying finish. £ 25.00 Mother Rock White, South Africa (Natural wine, 750ml, V, N) An elegant blend of mostly Chenin Blanc. A cloudy look. It has an elegant, pure nose of apple, apricot & citrus producing a texturally-balanced palate. Delicious, drinkable & food-friendly. £ 33.00 6 APERITIF SUGGESTIONS Peroni AMBRA - Italy [6%, 250ml] £ 4.80 A crisp Peroni cut with the sharpness of bitter Italian Chinotto fruit which stimulates the taste buds in anticipation for the meal. Served over ice with a twist. Pineau des charentes Drouineau - Gemozac, France [17%, 75ml] £ 5.00 A regional French aperitif. A fortified wine made from either fresh, unfermented grape juice or a blend of lightly fermented grape must, to which a Cognac eau-de-vie is added and then matured. Lillet Blanc - Podensac, France [17%, 75ml] £ 5.00 A French wine-based aperitif from Podensac. It is a blend of 85% Bordeaux region Wines, Semillon and 15% macerated liqueurs, mostly citrus liqueurs (peels of sweet oranges from Spain and Morocco and peels of bitter green oranges from Haiti). Francois Guy Absinthe de Pontarlier - France [45%, 25ml] £ 5.00 Served with ice and water. Cuckoo Gin & Fever Tree Indian Tonic £ 6.50 Twist of orange, fresh ginger (our local suggestion from Brindle, Lancashire). COCKTAILS Kir Royal - Cassis & Cremant “House alternative” all cocktails £8.50 Negroni - Gin, Sweet vermouth, Campari. Americano - Sweet vermouth, Campari, Soda. Aperol Spritz - Aperol, Cremant “House alternative”, Soda. St.Germain Spritz - St Germain Elderflower, Cremant, Soda. Old Fashioned - Bourbon, Sugar, Bitters. Tom Collins - Gin, Sugar, Lemon, Soda. French Martini - Vodka, Cassis, Pineapple Juice. Espresso Martini - Espresso shot, Expre espresso Liquor, Milk vodka, Vanilla. Pineapple & ginger Daiquiri - Rum, Ginger Liquor, Pineapple Juice. 7 Je bois... Tu Bois... Il boit... Nous buvons... Vous buvez... Ils boivent... du vin. Illustration by Kate Byrne 8 WINE BY THE GLASS White 125ml 175ml 250ml Terrazze della Luna Trentino Pinot Grigio - Italy £ 3.90 | £ 5.10 | £ 6.30 ‘Duc de Morny’ Picpoul de Pinet AOC - France £ 4.40 | £ 5.80 | £ 7.50 Moko Black Malborough Sauvignon Blanc - New Zealand £ 5.80 | £ 7.20 | £ 9.00 Red Juan Gil Pedrera Monastrell, Jumilla (V) - Spain £ 3.90 | £ 5.10 | £ 6.30 Côte-du-Rhône La Chapelle de Marin Patrice Armand - France £ 4.40 | £ 5.80 | £ 7.50 Pablo Y Walter Malbec - Argentina £ 5.80 | £ 7.20 | £ 9.00 Sparkling Prosseco Lunetta Rosé Spumante Brut - Italy £ 7.00 Cremant d’Alsace Mayerling Brut - France £ 7.50 Stephane Breton Brut Champagne - France £ 8.50 Dessert Domaine de Grangeneuve Monbazillac - France £ 5.20 Cline Cellars Late harvest Mouvedre - U.S.A £ 5.20 9 THE RISE OF NATURAL WINE On the next page, we have listed a small selection for you to try. Natural, organic, biodynamic, orange and vegan wines... What are they? N - Natural wine Has a few prerequisites, organic viticulture, indigenous or ‘wild’ yeast – not from a packet - no serious intervention in the wine making, temperature control is fine but adding acid or sucking out water isn’t, a minimum of fining or filtration if any and a minimum of sulphur to preserve the wines. O - Organic wine Covers the vineyards and grapes, this is the starting point for any good quality wine production and means the soils and vines have not been absorbing chemicals in the form of fertilisers and pesticides rather than the natural goodness found in healthy soils. Organic certification is a reliable stamp of approval that the wine has come from this type of vineyard. B - Biodynamics Is a stage further from Organic viticulture and requires a much greater commitment from the grower. The key is to consider the farm in its entirety as a living system. Rather than simply reducing chemical inputs, biodynamic production is a proactive attempt to bring life to the soil with the use of natural composts and organic preparations. Winemakers drawn to this philosophy tend to be creative, spiritual types, deeply connected to their land and always experimenting to see what works the best. Their philosophy is carried from the vineyard to the cellar where they will invariably use natural yeasts, limited fining and filtration and certainly no unnatural ‘manipulation’ of the wine. The quality of the fruit is such that they are able to quite literally let wine ‘make itself’! Or - Orange wine Is made from white wine grape varieties that have spent some maceration time in contact with the grape skins. It is commonly found in countries with very old wine making traditions such as Armenia and Georgia. More recently the technique has become popular in certain areas of Europe. Orange wines are becoming increasingly popular as they offer a half-way house between red and white and display an intriguing array of flavours and nuances. Orange wines also tend to have a mature savoury element to them which makes them fantastic partners for food. V - Vegan The reason that all wines are not vegan or even vegetarian-friendly has to do with how the wine is clarified and a process called ‘fining’. All young wines are hazy. Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass ( fish bladder protein). They are not additives to the wine, as they are precipitated out along with the haze molecules. Fining with casein and albumin is usually acceptable by most vegetarians but all four are off limits for vegans because tiny traces of the fining agent may be absorbed into the wine during the fining process. Today many winemakers use clay-based fining agents such as bentonite, activated charcoal is another vegan and vegetarian-friendly agent that is also used. The move to more natural winemaking methods, allowing nature to take its course, means more vegan and vegetarian-friendly wines. 10 Orange N1. Alpha Box & Dice Golden Mullet Fury - Australian (Or, V, N) £ 32.50 Orange wine. Semillon and Viognier. The Co-fermented skin contact white wine has become a hallmark of AB&D wines. It’s a blond bombshell of capsicum, guava and butterscotch on the nose, with waxy textured almond, spicy and rich flavours throughout your mouth. The king of orange.