Amaratini

Phangan Ember

Golden Colada

The Mario

Passion Fizz

Strawberry and Balsamic mojito

Margarita

Elderflower Collins

Mosco Mule

Aperol Spritz

Strawberry Daiquiri

Mojito

Prosecco

Blue Lotus Energy

le bijou de sophie

malbicgho malbec

badicoot estate shiraz

badicoot estate chardonnay

kono sauvignon blanc

HUMANIST WATER KEFIR

BEERS AND CIDER

SOFT DRINKS

FRESHLY MADE SHAKES

Tonic water

Place a martini or coupe glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to ensure a chilled serving vessel.

Chill glass

In a mixing glass or cocktail shaker, add 2 oz amaretto, 1 oz vodka, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes of Angostura bitters.

Combine ingredients

Add about 1 cup of ice to the shaker or mixing glass. For a silkier, clearer cocktail, stir briskly for 20–30 seconds. If you prefer a brighter, slightly frothier texture, shake vigorously for 8–10 seconds.

Add ice and stir (or shake)

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer (if available) to catch any small ice shards or pulp from the lemon juice.

Strain

Express the oils of a lemon twist over the drink by holding the twist skin-side down about 3 inches above the surface and giving it a quick bend so the oils spray onto the cocktail. Rub the twist around the rim of the glass, then drop it into the drink.

If using, gently float 2–3 toasted almond slices on the surface for aroma and a pleasant textural accent. Serve immediately.

Amaretto liqueur (e.g., Disaronno)

Vodka (bland, neutral)

Dry vermouth

Fresh lemon juice

Simple syrup (1:1)

Angostura bitters

Lemon twist

Toasted almond slice (optional)

Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir until the sugar dissolves. Add 2 tablespoons honey and the sliced red Thai chili. Simmer gently for 3–4 minutes to infuse — do not boil hard. Remove from heat, let cool to room temperature, then strain out the chili. Refrigerate. Yields about 3/4 cup; use 1/2 oz per cocktail.

Chili-honey syrup

Bruise 1/2 cup fresh Thai basil leaves slightly to release aroma. Place basil in a clean jar, pour 1 cup vodka over leaves, seal and let steep at room temperature for 4–6 hours (up to 12 hours for stronger infusion). Taste periodically; when bright basil aroma is present, strain through a fine mesh and discard solids. Store chilled; use 1 oz per cocktail.

Thai basil-infused vodka

Lightly char 4 kaffir lime leaves over a gas flame or with a torch until fragrant and slightly blackened. Place charred leaves in a small heatproof bowl, add 2 tbsp neutral oil. Warm gently for 5 minutes (do not boil) to extract aroma. Strain and reserve oil. Alternatively, for a quick aroma, express juice and oils by torching the leaf briefly and holding above the finished drink. Use 2 drops of oil to finish each cocktail.

Charred kaffir lime leaf oil

Fill a cocktail shaker with 6 ice cubes. Add 2 oz aged dark rum, 1 oz Thai basil-infused vodka, 0.75 oz fresh lime juice, 1 oz fresh pineapple juice, 0.5 oz chili-honey syrup, 0.5 oz orange curaçao, 0.25 tsp tamari + fish sauce blend (mix equal parts tamari and fish sauce and measure 1/4 tsp), and 2 dashes Angostura bitters.

Build and shake

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. Double-strain into an old-fashioned glass over one large ice cube (or a rocks glass with fresh ice).

Shake and strain

Add 2 drops of the charred kaffir lime leaf oil on top of the drink. Lightly express a lime zest over the glass to release citrus oils and discard the peel or use as garnish. Float a thin pineapple wheel on the ice and rest the charred kaffir leaf on the rim. Optionally, for dramatic presentation, briefly smoke the finished drink with a smoking stick or torch the charred kaffir leaf and cover the glass with a dome to trap smoke for 10–20 seconds; remove the dome before serving.

Finish

Serve immediately, with a small stirrer so the guest can adjust intensity. The cocktail balances smoky, herbal Thai elements with dark rum warmth and restrained sweetness.

aged dark rum

fresh lime juice

fresh pineapple juice

house chili-honey syrup

tamari (or light soy) + fish sauce blend

orange curaçao

charred kaffir lime leaf oil

angostura bitters

ice (for shaking)

kaffir lime leaf (charred)

thin pineapple wheel

lime zest

smoking stick or small torch (optional)

granulated sugar (for chili-honey syrup)

water (for syrup)

local honey (for chili-honey syrup)

fresh red Thai chili (sliced)

vodka (for basil infusion)

fresh Thai basil leaves

kaffir lime leaves (for oil)

neutral oil (grapeseed or vegetable)

If using turmeric syrup, combine 1/4 cup water, 1/4 cup sugar, and 1/2 tsp ground turmeric in a small saucepan. Heat gently, stirring until sugar dissolves, then simmer 2 minutes. Cool and strain. Use 1/2 tsp in the cocktail. (Alternatively use 1/8 tsp ground turmeric directly.)

Make turmeric syrup (optional)

If you prefer a smoother texture, briefly puree the fresh pineapple and strain a little before blending. Grate the fresh ginger and measure all ingredients.

In a blender, add the fresh pineapple chunks (1 cup), pineapple juice (2 oz), cream of coconut (2 tbsp), coconut milk (1 oz), light rum (2 oz), aged/dark rum (1/2 oz), golden tequila (1/2 oz), agave syrup (1/2 tsp), fresh lime juice (1/2 oz), grated ginger (1 tsp), and turmeric syrup or ground turmeric (1/2 tsp or 1/8 tsp).

Add about 1 cup crushed ice to the blender. Blend on high until the mixture is smooth and slightly frothy, about 20–30 seconds. If mixture is too thick, add 1/2 oz pineapple juice or 1–2 tbsp water and pulse again to reach a pourable, slushy consistency.

Add ice and blend

Taste and adjust: if you want it sweeter, add another 1/4 tsp agave; for more acidity, add another 1/4 oz lime juice. Add 1–2 dashes of Angostura bitters on top and gently swirl (bitters bring aromatic depth and balance the turmeric).

Pour the blended Golden Colada into a chilled Collins or large coupe glass filled with fresh crushed ice. Garnish with a pineapple wedge on the rim, a sprinkle of toasted coconut flakes over the top, and a sprig of fresh mint. Optionally, add a straw and serve immediately.

light rum

aged/dark rum

golden (or reposado) tequila

fresh pineapple chunks

pineapple juice

cream of coconut (e.g., Coco López)

full-fat coconut milk

agave syrup

turmeric syrup (see note) or 1/8 tsp ground turmeric

grated fresh ginger

crushed ice (for blending/presentation)

pineapple wedge

toasted coconut flakes (optional)

fresh mint sprig

Place a lowball/rocks glass in the freezer or fill it with ice and set aside to chill while you build the cocktail.

In a mixing glass or cocktail shaker filled with plenty of ice, pour 2 oz añejo tequila, 0.75 oz sweet vermouth, 0.5 oz Campari, 0.25 oz orange curaçao, add 2 dashes Angostura bitters, 1 dash orange bitters, and 0.25 tsp simple syrup.

Stir the mixture with a bar spoon for 25–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for a velvety, slightly viscous texture characteristic of an stirred spirit-forward cocktail.

Stir

Remove the chilled glass from the freezer or discard the chilling ice. Place one large ice cube into the glass.

Prepare glass and ice

Double-strain the stirred cocktail into the prepared rocks glass over the large ice cube using a Hawthorne or julep strainer and a fine mesh strainer if available to catch any small shards.

Hold the orange peel with the outer (colored) side facing down over the cocktail and give it a firm twist to express the oils across the surface of the drink. Rub the peel's rim along the glass if desired.

Express orange oils

Drop the expressed orange peel into the drink or rest it on the rim as a garnish.

Garnish

Serve immediately and enjoy. The Mario is a tequila-forward, slightly bitter, and balanced spirit cocktail that pairs the warmth of añejo with Italian bitter and fortified wine notes.

Añejo tequila

Sweet vermouth

Campari

Orange curaçao

Orange bitters

Large ice cube

Orange peel (for express oil and garnish)

If using fresh passion fruit, halve and scoop out the pulp, then strain briefly through a fine sieve into a small bowl to remove most seeds, keeping approx. 3 tbsp (0.75 cups) of pulp/puree. Measure 0.75 cups of passion fruit puree (if puree is thicker, thin with a tablespoon or two of water).

Prepare base

In a cocktail shaker or mixing glass, combine the measured passion fruit puree, 6 tsp (approximately 1 oz) vodka, 2 tsp fresh lime juice, and 1 tbsp simple syrup. Stir or dry-shake (no ice) 10–15 seconds to emulsify the puree and syrup for a smoother texture.

Mix alcohol and citrus

Add the ice cubes to the shaker and shake vigorously for 10–12 seconds (if using a shaker) to chill and slightly dilute the mixture. If you used a mixing glass, stir with a bar spoon for 10–12 seconds over ice.

Chill and dilute

Strain the chilled mixture into a tall glass filled halfway with fresh ice (use a fine-mesh or Hawthorne strainer to catch pulp). Top gently with 1 cup (approx.) club soda to create the fizz. Stir once gently with a bar spoon to integrate soda without flattening it.

Assemble the fizz

Taste quickly and, if desired, add up to 1/2 tablespoon additional simple syrup for more sweetness or an extra 1/2 tsp lime juice for more brightness. Stir gently to combine.

Adjust sweetness and balance

Float a half passion fruit or a thin passion fruit slice on top of the drink. Add a lime wheel on the rim and a small mint sprig lightly slapped to release aroma. Serve immediately with a straw or stirrer.

passion fruit puree (or fresh pulp, strained)

vodka

simple syrup (1:1 sugar to water)

club soda (or sparkling water)

ice cubes

passion fruit halves or slices

lime wheel or wedge

mint sprig

Place the hulled and quartered strawberries, granulated sugar, and basil (or mint) leaves into a sturdy mixing glass or cocktail shaker.

Prepare fruit and herbs

Using a muddler, gently press and twist the strawberries with the sugar and herbs until the fruit is broken down and releases its juices but not completely pulverized — about 8–12 gentle muddles. The goal is fragrant herb oils plus bright strawberry juice.

Add the fresh lime juice and the balsamic vinegar to the muddled mixture. Stir or give a few short shakes to combine. Taste and adjust: if the balsamic is too assertive, add an extra 5–10 ml of lime juice or 1/2 tsp sugar to balance.

Add the white rum to the muddled fruit mixture. Fill the mixing glass or shaker halfway with crushed or cubed ice. Shake vigorously for 8–10 seconds to chill and lightly dilute the drink.

Strain the mixture (use a fine mesh strainer if you prefer less pulp) into a highball or Collins glass filled about three-quarters with crushed ice. Top with club soda (about 120 ml) and gently stir once or twice to lift the fruit through the drink without losing fizz.

Garnish with a sprig of basil or mint, a lime wheel on the rim, and a whole small strawberry sliced halfway and placed on the rim. If you used aged balsamic vinegar (not glaze) you can finish with a very light drizzle (about 1–2 ml) over the top for aroma.

Serve immediately with a straw. Encourage the drinker to gently stir as they sip so fruit and herb continue to perfume each pour.

fresh strawberries, hulled and quartered

granulated sugar

basil leaves (or mint if preferred)

balsamic vinegar (preferably aged or glaze for sweeter finish)

white rum

crushed ice (or cubed)

whole small strawberry (for rim)

basil or mint sprig (for garnish)

Pour the salt onto a small plate, creating an even layer. Run the lime wedge around the outer rim of a rocks or coupe glass to wet it evenly. Dip the wet rim into the salt, twisting to coat the edge. Set the glass aside.

Prepare the rim

Fill the prepared glass with fresh ice (about 1 cup) and set aside if serving on the rocks. If serving up (no ice in glass), skip adding ice to the glass.

Slice the remaining lime wedge for garnish and set aside.

In a cocktail shaker, add 2 oz blanco tequila, 1 oz orange liqueur, 1 oz freshly squeezed lime juice (about 1 medium lime), and 0.5 oz agave syrup. The agave balances tartness; adjust to taste.

Measure and combine

Add approximately 1 cup of ice to the shaker (enough to fill). Secure the lid and shake vigorously for 10–15 seconds until the shaker feels cold and frosty. This chills and dilutes the drink to the proper balance.

Add ice and shake

If serving on the rocks: double strain (or single strain) the cocktail into the salt-rimmed glass over fresh ice. If serving up: fine strain into the chilled, salted coupe or martini glass without ice. Garnish with the lime wedge on the rim or floated.

Strain and serve

Optional: For a slightly frothier texture, give a very quick dry shake (no ice) for 5 seconds before adding ice and shaking again.

kosher salt or coarse sea salt

lime wedge (for wetting rim and garnish)

ice (for serving)

blanco tequila

orange liqueur (Cointreau or Triple Sec)

agave syrup (or simple syrup)

Measure and squeeze 1 oz (about half a large lemon) of fresh lemon juice into a shaker or mixing glass. Add 0.75 oz elderflower cordial (or liqueur) and 0.5 oz simple syrup if using cordial; if using a sweet elderflower liqueur reduce or omit the simple syrup to taste.

Juice and combine

Pour 2 oz gin into the shaker with the citrus and elderflower components. Add a handful of ice to the shaker (enough to fill roughly halfway) and shake vigorously for 8–12 seconds until well chilled and slightly diluted.

Add spirit and chill

Fill a Collins or highball glass with ice to the top. If you prefer a slightly colder glass, pre-chill it in the freezer for a few minutes.

Prepare glass

Strain the shaken mixture into the prepared glass over fresh ice. Top with about 3 oz cold club soda (adjust to taste) and give a gentle stir 2–3 times to combine without flattening the bubbles.

Strain and top

Trim a lemon wheel and place it on the rim or float it in the drink. Gently slap the mint sprig between your palms to release its aroma and tuck it beside the lemon wheel or float it on top. If you have edible elderflower, float a small blossom for a delicate finish.

Taste and adjust: If the drink tastes too tart, add 0.25 oz simple syrup and stir. If too sweet, add a splash more lemon juice or reduce soda slightly.

Serve immediately with a straw or stirring stick.

fresh lemon juice

elderflower cordial (or liqueur such as St-Germain)

simple syrup (1:1 sugar to water) or if using sweet liqueur reduce amount

cold club soda (or sparkling water)

London dry gin (or a floral gin)

lemon wheel

fresh mint sprig or edible elderflower (optional)

If possible, chill a copper mule mug or highball glass in the freezer for 5–10 minutes before making the drink. This keeps the cocktail cold longer and enhances mouthfeel.

Chill mug

Fill the chilled mug or glass about three-quarters full with cubed ice (approximately 1 cup).

Add ice

Pour 2 oz vodka and 0.5 oz fresh lime juice over the ice. If you prefer a slightly sweeter mule, add 0.25 oz simple syrup.

Measure and pour

Gently pour 4 oz ginger beer into the mug. Pour slowly to preserve carbonation and to avoid overflowing.

Top with ginger beer

Use a bar spoon or a straw to stir the drink gently 2–3 times to combine the vodka, lime and ginger beer without dissipating too much fizz.

Stir gently

Garnish with a lime wedge or wheel on the rim and, if using, a fresh mint sprig. Serve immediately with a straw or stirring stick.

Garnish and serve

Adjust lime and simple syrup to taste. For a spicy mule, add 2–4 thin slices of fresh ginger or use a spicier ginger beer; for a fruit variation, muddle a few berries or use a flavored vodka.

Amaratini

Phangan Ember

Golden Colada

The Mario

Passion Fizz

Strawberry And Balsamic Mojito

Margarita

Elderflower Collins

Mosco Mule

Aperol Spritz

Strawberry Daiquiri

Mojito

Prosecco

Blue Lotus Energy

Le Bijou De Sophie

Malbicgho Malbec

Badicoot Estate Shiraz

Badicoot Estate Chardonnay

Kono Sauvignon Blanc

Humanist Water Kefir

Beers And Cider

Soft Drinks

Freshly Made Shakes

Tonic Water