BOISDALE OF CANARY WHARFCabot Place, London, E14 4QT

020 7715 5818

www.boisdale.co.uk

NEWORLEANS

ATBOISDALE OF

CANARY WHARF

· 2 · · 27 ·

KING LOUIS II by Joe Boxall

Based on the cognac named in honour of the Accord Royal granted by King Louis XV to Rémy Martin in 1738, and also with respect to one of the greatest New Orleans musicians of all time Louis Armstrong, this cocktail balances cognac with Campari, grapefruit juice, strawberry

jam, agave syrup, lemon and egg white.

Ingredients

40ml Remy Martin 1738 Cognac15ml Campari

15ml Grapefruit Juice1 tbsp Strawberry Jam

15ml Agave Syrup15ml Lemon Juice20ml Egg White

Shake of Grapefruit Powder

Shaken and double-strained into chilled retro glass.Garnished with grapefruit powder & rosemary.

£14.95

RAFFLES HOTEL 1818

The Singapore Sling was created at Raffles Hotel sometime before 1915, and we’ve created a twist on this classic, using one of the original ingredients Heering Cherry liqueur (dating back to 1818), London No. 3 gin, lime, sugar, pineapple, egg white, chocolate &

cherry bitters.

Ingredients

35ml London No. 325ml Lime Juice

20ml Sugar Syrup15ml Cherry Heering

12.5ml Pineapple Juice2 dashes of Cherry Bitters1 dash of Chocolate Bitters

20ml Egg WhitePineapple Crisp

Shake all ingredients with ice and double strain into Irish coffee glass. Chocolate bitter garnish & pineapple chip.

£12.50

· 26 · · 3 ·

ARNAUD’S IMPROVED COCKTAILby Joe Boxall

A twist on Arnaud’s special cocktail which was the most popular cocktail at Arnaud’s French 75 bar following World War II, ours is a blend of Port Charlotte heavily peated Islay whisky, chocolate

liqueur, Late Harvest Tokaji and chocolate bitters.

Ingredients

45ml Port Charlotte Heavily Peated5ml Crème de Cacao White10ml Disznoko Late Harvest

2 dashes of Bob’s Chocolate Bitters1 dash of Fleur de Lis Chocolate Mould

Strained into chilled miniature martini glassand garnished with Fleur de Lis chocolate mould.

£16.50

ORANGE BLOSSOM

A nice little mix of gin, almond syrup and graphefruit juice, with a dash of bitters and served over ice.

Ingredients

50ml London No.3 Gin12.5ml Orgeat Syrup

25ml Grapefruit Juice3 drops of Orange & Mandarin Bitters

15ml Lime Juice

Shake all ingredients with ice. Strain into ice filled rocks glass and add grapefruit slice for garnish..

£10.50

· 4 · · 25 ·

MAKER’S MARMALADE JULEP

Maker’s Mark churned with mint, crushed ice and orange marmalade. The perfect sweet and summery puncher to sip your evening away.

Ingredients

50ml Maker’s Mark Kentucky Bourbon6-8 Mint Leaves2 tsp Marmalade20ml Still Water

Mint SprigDehydrated Orange

All ingredients churned with crushed ice. Garnished with mint bouquet and orange.

£10.50

MARDI SANGRIAby Antonio Carrus

Party like it’s Fat Tuesday with this homage to the famous carnival. With Courvoisier VSOP Cognac mixed with Spanish Cab Sav, lemon

juice, homemade raspberry cordial and lemonade.

Ingredients

30ml Courvoisier VSOP30ml Vinas Vero Cab Sav

15ml Lemon Juice25ml Raspberry Cordial

Lemonade TopMint SprigRaspberry

Dehydrated Lemon

Stirred with ice. Add lemonade and garnish with mint, dehydrated lemon and raspberry.

£12.50

· 24 · · 5 ·

A SUMMER ROSEby Antonio Muresu

An elegant twist on the Spritz, mixing Belvedere vodka, vanilla liqueur and rose syrup and topped up with Prosecco and soda.

Ingredients

15ml Belvedere Vodka10ml Licor 43

15ml Rose Syrup50ml Prosecco

Soda

Shaken with ice, strained into a glass and garnishedwith rose petals and dehydrated lime.

£11.50

JIM BEAM’S CITRUS HI BALL

A stonking great hi ball, using Jim Beam Double Oak, fresh lemon juice and London Essence Grapefruit & Lemon Verbena Soda.

Ingredients

50ml Jim Beam Double Oak Kentucky Bourbon20ml Lemon Juice

100ml Grapefruit & Lemon Verbena SodaDehydrated Lemon

Rosemary

Served in a hi ball glass filled with ice and topped with soda.Garnished with lemon and rosemary.

£10.50

· 6 · · 23 ·

46 BOURBON STREETby Gábor Pehl

A heady twist on the classic Old Fashioned, mixing cranberry-infused Maker’s Mark 46, with homemade barley syrup, orange & mandarin bitters, and garnished with some Blue Monday cheese, cranberry and

caramel.

Ingredients

50ml Makers Mark 46 Kentucky Bourbon10ml Peated Barley Syrup

2 dashes of Bob’s Orange & Mandarin BittersCaramel Syrup

CranberryBlue CheeseIce Diamond

All ingredients stirred in a mixing glass, strained into a chilled lo ball glass with an ice diamond, and garnished with blue cheese,

caramel syrup & cranberry.

£14.90

How to make

Fenugreek Syrup

1/4 cup Fenugreek Seeds1 cup Water

1/4 cup Honey

Soak the fenugreek seeds in water for 20 minutes. Add the soaking water with the seeds in it to a saucepan and bring it to the boil. Boil for about 5 minutes. The seeds will turn mushy. Stir in the honey. Remove from the

heat and allow to cool.

· 22 · · 7 ·

GALILEE DECREEby Antonio Muresu

Fenugreek, an aromatic Mediterranean plant, was a food staple in the first century AD across Europe and we have created a syrup from it and mixed that with vodka, Pimm’s and Aperol with a touch of

fresh lemon juice.

Ingredients

25ml Belvedere Vodka25ml Pimms5ml Aperol

20ml Fenugreek Syrup20ml Lemon Juice

Lemon PeelBlack Pepper

Shake all ingredients with crushed ice and strain into chilled glass. Garnish with lemon peel and black pepper.

£10.50

How to make

Peated Barley Syrup

500g Granulated Sugar500ml Water

30g Roasted Peated Barley

Combine all ingredients in a small saucepan and bring to the boil over medium-high heat. Reduce heat to low and let simmer for 10 minutes.

Remove from heat, let cool slightly and strain.

· 8 · · 21 ·

MINNIE THE MOOCHERby Gábor Molnár

A gin based cocktail with the Botanist and Bols Genever and shaken with elderflower liqueur, homemade cardamom & pear syrup and

lime juice. The perfect summer companion.

Ingredients

20ml Bols Genever Gin20ml The Botanist Gin

20ml St Germain Elderflower Liqueur15ml Lime Juice

20ml Cardamon & Pear SyrupPear Slices

All ingredients shaken with ice, double-strained into chilled martini glass

and garnished with pear slices.

£12.50

How to make

Raspberry Cordial

750g Raspberry 750g Sugar

4,5 tbsp Red Wine Vinegar

Add all ingredients to a pan. Bring to the boil and then simmer, whilst muddling with the back of a large spoon. Continue to muddle until the

syrup is smooth Strain the raspberries and then add 450ml water just to the raspberry pulp. Strain again add to the syrup to the pan and simmer

for a further 2 minutes. Leave to cool.

· 20 · · 9 ·

THE LATIN QUARTERby Antonio Muresu

Created in partnership with our friends from Dickie Brennan’s restaurants in New Orleans. This fruity puncher is a mix of Mount Gay Black Barrel rum, chocolate liqueur, homemade raspberry

cordial, lime juice and egg white, with a hint of chocolate bitters.

Ingredients

35ml Mount Gay Black Barrel15ml Crème de Cacao Dark

15mlRaspberry Cordial10ml Sugar Syrup20ml Lime Juice20ml Egg White

Dash of Chocolate BittersDehydrated Lime Wheel

Raspberry

Shaken with ice and garnished with raspberry, dehydrated lime & chocolate bitters.

£11.50

How to make

Cardamon & Pear Syrup

¼ cup of Cardamom2 Pears

1 cup of Sugar1 cup of Water

Put the cardamom into a pan and crush with a muddler. Add the water, sugar and pear. Bring to the boil and softly muddle the pear with the back

of a spoon. Simmer for 5 minutes, let cool slightly and strain.

· 10 · · 19 ·

FROM CANADAby Gábor Pehl

Lot 40 Canadian Rye Whiskey, stirred with homemade plum wine syrup and cherry bitters. How can you improve an Old Fashioned I

hear you ask? Well try this, it’s definite competition!

Ingredients

50ml Lot 40 Canadian Rye Whiskey15ml Plum Wine SyrupDash of Cherry Bitters

Ice Diamond

Stir with ice and strain into chilled rocks glass with ice diamond.

£11.90

ELEVENSES SOURby Alessia Iroro Greco

Glenmorangie Original single malt Scotch whisky, shaken with homemade marmalade, vanilla syrup, vanilla liqueur, lemon juice and Creole bitters. A fantastic twist on the whisky sour, served up

and in some style!

Ingredients

40ml Glenmorangie Original 10yr Whiskey2 tbsp Homemade Marmalade

2 dashes of Creole Bitters10ml Vanilla Syrup

5ml Galliano Liqueur20ml Lemon Juice

Orange Peel

Shaken with ice and strained into a nick ‘n’ nora glass.

£10.95

· 18 · · 11 ·

KAFFIR DU MONDEby Riccardo Bernacchia

A tongue-in-cheek homage to our favourite New Orleans hang out - Café du Monde. This cocktail boasts gin, raspberry liqueur, fresh

lime, kaffir lime syrup and a champagne float.

Ingredients

40ml Hendrick’s Gin15ml Crème de Framboise Liqueur

15ml Lime Juice20ml Kaffir Lime Syrup20ml Piper Heidsieck

NV ChampagneRaspberry

Shaken with ice, strained into chilled flute

and garnished with raspberry.

£13.50

How to make

Plum Sake Syrup

700ml Plum Sake350g Demerara Sugar

100ml (Extra) Plum Sake

Put all ingredients into a pan. Bring to the boil and then simmer for 10 minutes. Cover and stand for at least 30 minutes, then add 100ml of the

extra Plum Sake before bottling.

· 12 · · 17 ·

GREEN MACHINEby Gábor Pehl

Tullamore Dew 12yr Irish whiskey, shaken with freshly squeezed lime juice, vanilla syrup and smoked apple purée. Garnished with candy

floss, which you can eat alongside or throw in for extra sweetness.

Ingredients

40ml Tullamore Dew 12yr Irish Whiskey20ml Lime Juice

15ml Vanilla Syrup40ml Smoked Apple Purée

Handful of Candy Floss

Shaken with ice, served in smoked coupette withcinnamon stick and garnished with candy floss.

£11.50

How to make

Grapefruit & Rosemary Syrup

3 cups Sugar2 cups Water

1 cup Freshly Squeezed Grapefruit Juice, Strained12 Sprigs Fresh Rosemary

6 2-inch Strips Grapefruit Zest

In a large saucepan, combine the sugar, water, and grapefruit juice and stir over medium-high heat until the sugar is completely dissolved, 5

minutes. Gently bruise the rosemary with the back of a spoon to release some of their oils. Add them to the pot along with the grapefruit zest.

Lower heat to medium and let cook for 5 minutes; do not boil. Remove from heat and let cool for 30 minutes.

· 16 · · 13 ·

CORNER OF THE FIELDby Daniel Tümmler

A flippin’ fancy highball, with Auchentoshan American Oak, homemade grapefruit & rosemary syrup, grapefruit bitters, topped up with grapefruit and lemon verbena soda and misted with Herbsaint.

Ingredients

50ml Auchentoshan American Oak Whiskey10ml Grapefruit & Rosemary Syrup

3ml Herbsaint Liqueur2 dashes of Grapefruit Bitters

30ml Grapefruit and Lemon Verbena Soda WaterDehydrated Grapefruit

Rosemary

Shaken with ice, strained into chilled glass and topped with soda. Garnished with dehydrated grapefruit & rosemary.

£12.50

How to make

Smoked Apple Purée5-6 Medium-sized Apples (mixed variety)

1 tsp Ground Cinnamon 1 tbsp Sugar

Smoking Gun with Apple Wood Chips

Wash the apples, then peel, core and slice them. Place in a large pan and then put in enough water to cover. Bring to the boil, then gently simmer for

15-20 minutes or until soft. Drain the apples, then, using a hand blender, mash into a thick purée. Place purée into a bottle and use the smoking gun

to infuse apple wood chip smoke.

· 14 · · 15 ·

HOLTASOLEYby Daniel Tummler

Holtasoley is the national flower of Iceland, which is also home to the world’s “cleanest” vodka - Reyka. Here we shake Reyka with

blackberry liqueur, elderflower liqueur and Aperol.

Ingredients

40ml Reyka Vodka15ml Crème de Mure Liqueur

15ml St Germain Elderflower Liqueur5ml Aperol

15ml Lemon Juice5ml Sugar Syrup

Edible Flower

Shaken with ice, strained into chilled coupetteand garnished with

edible flower.

£11.95

DOUBLE TROUBLEby Alessia Iroro Greco

Jim Beam Double Oak American Whisky mixed with Mandarin liqueur, Ginger liqueur, freshly squeezed lemon juice, homemade

orange syrup and orange bitters.

Ingredients

40ml Knob Creek Rye Whiskey10ml Mandarin Napoleon Liqueur

5ml Kings Ginger Liqueur20ml Lemon Juice15ml Orange Syrup

2 dashes of Orange BittersOrange Peel

Small Ice Diamond

Shaken with ice, strained into chilled retro fizz glass with a small ice diamond and garnish with orange peel.

£12.50