Cocktail Menu

If you don’t see your favourite cocktail listed please ask the Bar staff who will be pleased to make this for you or suggest something more to your taste.


summer special COCKTAILS

PornStar Martini – £10
Our little twist on Classic cocktail. Beautiful mix of Absolut Vanilla, Passion Fruit, Fresh Lime Juice accompanied by Prosseco

Peto Martini – £9
Refreshing Martini style cocktail. Tanqueray Sevilla Gin is shaken to perfection with Sweet and Extra Dry Vermouth, Orange Juice and Maraschino Cherry Liqueur.

Russian Summer Punch – £10
Dangerous combination of fresh raspberries, Russian Vodka and Champagne.

Bubik’s Berrie – £10
Amazingly refreshing cocktail. Fresh Raspberries, Blueberries and Blackberries shaken vigorously with Tanqueray Rangpur Gin, Fresh Lemon and Cranberry Juice.

Oscar-Colada – £11
Another twist on Classic. Agnes Arber Pineapple Gin is shaken with Malibu Rum, Cream of Coconut and Pineapple Juice. One of a kind Cocktail.

Alpha Summer Cup – £10
Fresh fruit mixed up in balloon glass with Bloom Floral Gin, Martini Rosso, Campari and Orange Juice. Finished with Fever Tree Lemonade.

MK Smash – £10
Rum based Summer Cocktail. Mixture of premium Aged Rum from Philippines Don Papa with Malibu, Apricot Liqueur and Pineapple and Orange Juices.

Ultimate Zombie – £12
After a hard day at work cocktail. Uncle Wray & Nephew comes together with Aged Bacardi Rum, Navy Rum and Pineapple and Grapefruit Juices. Be careful it kicks.

Suckerpunch – £10
Interesting mixture of Wood’s Navy Rum, Buffalo Trace Bourbon, Bombay Sapphire and Fresh Lemon and Lime Juices.

Picante de La Casa – £11
Last, but the best. Very delicious combination of a bit of Coriander, Red Chilli Smoked Tequila and Lime Juice. It’s a must-try cocktail.


spritzer COCKTAILS

Peach & Rosemary Spritzer – £7
Beautiful mix of Italian Trebbiano d’Abruzzo with Peach puree and Home-Made Rosemary infused Syrup topped up with Soda Water.

Raspberry & Champagne Spritz – £7
Refreshing mix of Petit Paul Rose Wine with Fresh Lemon Juice and Home-Made Raspberry Syrup topped up with Louis d’Or by H. Blin Champagne.

Violet & Lavender Spritzer – £7
In this Spritzer you can find mixture of French Viognier, Violet Liqueur and in-house infused Lavender Syrup finished by Soda Water.

Passion Fruit & Cherry Spritzer – £8
This Spritzer is a mixture of French Sauvignon Blanc with Passion Fruit Puree and Italian Cherry Liqueur topped up with Soda Water.

Blood Orange & Cardamon Spritzer – £8
In this Red Wine Spritzer you can find French Carignan mixed with Blood Orange Puree, Almond Syrup and Cardamon Seeds topped up with Soda Water.

Peter’s Hugo – £8
Here is our twist on very popular drink in Northern Italy, Hugo. It is a mixture of Dry Prosecco with Elderflower Liqueur, Mint Leaves and Fever Soda Water.

Aperol Spritz – £8
The best-known Spritzer in the world. Italian Liqueur mixed with Prosecco and Soda Water.


ALPHA 75 – £12
This excellent refreshing cocktail contains Tanqueray Gin, Fresh Lemon Juice and Champagne. Served in a champagne glass with a Lemon Twist.

WOODY – £11
An elegant mixture of Kettle One Vodka with Peach Liqueur and Pineapple Juice served straight up with a Lemon Twist.

Equal parts of Gin, Sweet Vermouth and Campari with an Orange Wedge.

ITABOU – £10
A fresh mix of Buffalo Trace Bourbon with Bergamot Liqueur, Fresh Lime and Bitters. Served straight up with a Maraschino Cherry.

A refreshing drink combining Lemon Vodka with Orange and Cranberry Juice.

A mixture of Cognac, Fresh Lemon Juice and Mint served straight up with a Griottine Cherry.

This exceptional cocktail is made by shaking Buffalo Trace Bourbon with Fresh Raspberries, Pineapple Juice, Cherry Liqueur and Fresh Mint.

This is a long drink where we mix Vodka with Elderflower, topped up with Sicilian Lemon Tonic.

This short drink contains a mix of Gin, Elderflower and Mint, served in a coupe glass with a Lemon Twist.

HOPE – £11
A combination of Bone-Dry Gin with Lychee and Dissarono. This is a wonderful combination served with Lychee Fruit.

A lovely, strong cocktail containing a mixture of Spiced Rum, Cointreau (Orange liqueur), Almond Liqueur, with Orange and Cranberry Juice.



The father of all cocktails originated in 1871. An elegant combination of Bourbon and Angostura Bitters accompanied with the sweetness of the sugar cane.
• Classic – Bourbon (Buffalo Trace) (Knob Creek) +£2
• Why not try: (Woodford Reserve Rye) +£3
• For a sweeter experience (Rum)
• For Smokey Whiskey Lovers (Lagavulin Whiskey) +£4

The drink that reinvented how cocktails were made in 1874. It is the father of the Martinez, the grandfather of the Martini, and the founder of all French-Italian Cocktails. A combination of either Bourbon or Rye Whiskey with Vermouth and Bitters. It can be enjoyed on the rocks or straight up.
• Dry Manhattan – with Dry Vermouth (Noilly Prat)
• Sweet Manhattan – with Sweet Vermouth (Punt’e Mes)
• Perfect Manhattan – combination of both Vermouths

This drink originated at the old Bellevue-Stratford Hotel (1904), where the Clover Club, composed of literary, legal, financial and business lights of the Quaker City, often dined and wined, and wined again. A delightful combination of Fresh Raspberries with Tanqueray Gin, fresh Lemon Juice and Egg White.

The original Champagne Cocktail is detailed in Jerry Thomas’s 1862 book ‘How to Mix Drinks’, but his methodology was a little strange: ‘Fill a tumbler one-third full of broken ice, and balance with wine. Shake well and serve’ The ingredients are listed as Champagne, a half teaspoon of sugar, two dashes of Bitters and one piece of lemon peel. The idea of shaking the drink is somewhat mystifying – the shaker would explode when opened! Our recommendation is to combine Cognac with cane sugar, Bitters and Champagne.

The first time this cocktail was concocted was at Harry’s New York Bar in Paris, circa 1924, by bartender Fernand ‘Pete’ Petiot. In the mid/1950s comedian George Jessel was featured in a Smirnoff Vodka advertising campaign for the Bloody Mary, in which he claimed to have invented the drink at ‘five in the morning’ when the bartender was asleep. The tale, of course, isn’t true, but the campaign served to popularize the drink throughout the United States. This Cocktail is perfect as an Apéritif. We have a special Oscar’s Bloody Mary mix of Tomato Purée, Vegetable Juice, freshly grated Horseradish and Lea & Perrins which we carefully stir with pure Kettle One Vodka. Served in a Highball glass with Celery stick.

Modern-day drinkers owe a debt of gratitude to Dale DeGroff for bringing this incredible drink to our attention. He found the drink on the menu at La Fonda Del Sol, New York in the late 1960’s and says that the drink can be found on other drinks lists from the 1930s. A winning combination of non-aged Peruvian Brandy with Fresh Lemon Juice, homemade Sugar Syrup and Egg White.

SIDE CAR – £10
In the ‘Fine Art of Mixing Drinks’, David Embury claims that the Side Car was created during the first world war by a friend of his who travelled to his favourite ‘little bistro’ in Paris in the sidecar of a motorbike. One popular legend was that the bistro was actually Harry’s New York Bar. This is a brilliant combination of Cognac, Cointreau (Orange Liqueur) and Fresh Lemon Juice with Sugar coated rim of the glass.

The discussions about the original recipe for this drink are endless, although the truth may never be known. The Raffles Hotel in Singapore claims the Singapore Sling was first created by their bartender Ngiam Tong Boon in 1915. This long drink calls for a mixture of Pineapple Gin, Cherry Liqueur, Fresh Lime Juice, Bitters and Fresh Pineapple Juice.

In Harry Craddock’s ‘The Savoy Cocktail Book’ (1930), Craddock noted this to be: “The favourite cocktail of the Pegu Club, Burma, and one that has travelled, and is asked for, round the world”. An easy, but elegant combination of Gin, Cointreau (Orange Liqueur), Fresh Lime Juice and Bitters straight up in Coupe Glass.

Daniel (Dany) Negrete created the drink for his girlfriend, Margarita, when he was the manager of the Garci Crespo Hotel in Puebla, Mexico, in 1936. Apparently Margarita liked to eat salt with whatever she drank, so the salted rim on the glass made it unnecessary for her to keep reaching into a salt bowl.
This popular cocktail combines 100% Blue Agave Tequila, Cointreau (Orange Liqueur) and Fresh Lime.
It can be drunk with a Salty Rim or without (perhaps half/half), on the rocks or straight up.
• Tommy’s Margarita – In this potion we substitute Orange Liqueur for Agave Syrup.
• Peter’s Margarita – Why not use Grand Marnier instead of sweeter Cointreau.

ROB ROY – £10
Crockett’s The Old Waldorf-Astoria Bar Book states that this drink was named after a Broadway show of the same name, so it’s possible that it dates back to 1894, when Rob Roy, an operetta by Reginald De Koven, opened on the Great White Way. This Classic Cocktail contains a mixture of Scotch Whisky, Sweet Vermouth and Bitters, served straight up with a Maraschino Cherry.


While visiting England in 1845, William Trapier went to New College, Oxford and was entertained by the ‘warden and fellows’. He was surprised to find out that nobody at New College knew how to make a Mint Julep and took it on himself to demonstrate. The drinks were so well received that ever since, on 1st June, Mint Juleps are served at New College and a seat there remains empty in case Trapier returns to join in the festivities. This is an amazingly simple, but strong combination of fresh Mint Leaves and Bourbon, accompanied with a dash of simple Syrup. Served in a Julep tin glass.

We will never know with absolute certainty when the Martini was born, or who was its creator. The first Martinis were made with Old Tom (Sweetened) Gin, Sweet Vermouth, Bitters, and Maraschino (Cherry Liqueur) and even when the Dry Martini came into being, circa 1906, it contained Bitters as well as Dry Gin and Dry Vermouth. Orange Bitters remained an ingredient in Dry Martinis right through to the 1930s. These days, many cocktails are known as Martinis even though they contain no Gin (or even Vodka) and Vermouth is nowhere to be found in the recipe. These drinks are merely cocktails, but for one reason or another, during the cocktail craze of the 1990s they were dubbed Martinis. Martini, therefore, has become another word for a cocktail of any kind, just as long as it can be served in a Martini glass. Our patron’s may choose either Gin or Vodka Martini, Wet or Dry Martini and with Lemon Twist, Olive or Cocktail Onion.

The Sazerac Company of New Orleans coined this cocktail in 1850 and says it was served at the Sazerac Coffee House in the French Quarter. Leon Lamothe was the bartender who first made the drink. Lamothe merely added the Absinthe component to the cocktail of Brandy, Sugar and Peychaud’s Bitters that Peychaud himself is credited with serving as early as 1838. Sazerac’s original recipe calls for Cognac, but you can have it with Rye Whiskey instead. It’s accompanied with Sugar and Peychaud’s Bitters served in the Absinthe coated chilled glass.

MAI TAI – £10
This exotic cocktail was created in 1944 by ‘trader’ Vic Bergeron. He created it for his Hawaiian friends and one of them said “Mai Tai-Roa Ae”. In Tahitian this means “Out of this world-The Best”. And that was that. This cocktail is a superb combination with Aged Rum, Orgeat (almond) Syrup, Cointreau and Fresh Lime Juice.

The Daiquiri was created in 1898, by a couple of Americans working in Cuba just after the Spanish-American War. It is said that the drink was made as a medicine to ward off malaria. This Sour drink calls for Fresh Lime Juice mixed with White Rum, Sugar Syrup and Elderflower topped up with Sicilian Lemon Tonic.