BARREL AGED BIJOU
Plymouth gin, green Chartreuse and sweet vermouth create a bouquet of herbs and sweet spices; aged to accentuate the texture and create a lingering that’ll make you want another sip.
BARREL AGED CREOLE COCKTAIL
Bulleit Rye whiskey blended with sweet vermouth, Amer Picon and Bénédictine. This drink is rich in complexity and has a subtle, sweet bitterness. It’s balanced by resting in American oak barrels before it reaches your glass.
BARREL AGED VIEUX CARRÉ
Courvoisier Exclusif Cognac and Bulleit rye whiskey paired with sweet vermouth and Bénédictine help to create a delightfully punchy drink. The aromatics from oak barrel ageing and the additions of bitters adds to its character.
CLAY POT RESTED MEZCAL NEGRONI
The bitterness from Campari and the smokey finish of Del Maguey Vida Mezcal harmonized with red vermouth and bursts of flavour. The clay pot interaction enhances this drinks depth providing a lively and unique mouth-feel.
LEATHER RESTED SAZERAC
The fruitiness of Courvoisier Exclusif Cognac matched with bitters makes this cocktail a must-try! The addition of leather accentuates the cognac and absinthe giving it an impeccable length of finish.
MADE IN NEW ORLEANS
Diplomatic Reserva Exclusive rum, sweet vermouth and Briottet Creme de Banane married with bitters and a hint of La Fee Absinthe. Created by Nick Detrich, Partner at Cane & Table, Cure and Cafe Henri.
Vanilla notes of aged Havana Especial rum are matched by the richness of bitter amaro, vibrant herbal Chartreuse and the spicy citrus of falernum and Amer Picon. Created by Chris Hannah, Head Bartender at Arnaud's French 75 Bar.
PARIS BETWEEN THE WARS
Abigail has brilliantly paired JW Gold Reserve Scotch Whisky, Campari and Honey with pear cider which is then balanced with fresh lemon juice to make it crisp and refreshing. Created by Abigail Gullo, Bartender at Compère Lapin, New Orleans.
SAINT – VICTOIRE
Noir Saint Jean Walnut wine married with Amontillado sherry, Rittenhouse BIB rye whiskey and Galliano L'Autentico to fortify and add sweet herbal notes to this affluent and complex drink. Created by Ian McIntyre, General Manager at NOLA, London.
NOLA SIGNATURE COCKTAILS
Delectable and sophisticated presentation of Beefeater gin, champagne and lemon. The addition of pink peppercorns helps lift this drink and adds fresh spice and fruity notes.
Fact: A julep is delicious no matter the time of year. We have added herbal sage, Bols honey infused Geneva, pineapple and Maker’s Mark bourbon to create a spicy and seasonal libation.
Does what it says on the tin! A refreshing combination of watermelon, punchy clove tincture and sour lemon, laced with Absolut Elyx vodka and lengthened with soda. Tall and tasty.
Unlike our bigger, traditional Hurricane this drink is served short. Don’t let the size fool you. Its tangy with a slightly bitter finish. Beautifully balanced with a measure of Diplomatico Mantano rum, vanilla and passion fruit infused Galiano L'autentico and the bitter orange of Amer Picon.
WILD BERRY CRUSTA
Our version of this New Orleans classic is fruit lead, wonderfully balanced and bursting with flavour. Hennessey Fine de Cognac & Rutte Old Simon Genever shaken with Port. The added zing arriving through our homemade berry shrub and cherry bitters.
A NOLA classic gets updated with this reinvented Olmeca Altos Plata tequila based drink. Lengthening the flavours of the original with our homemade ginger beer and finished with grapefruit-violet foam.
Pat O'Brien's Hurricane is known the world over. We've tried to be faithful to the original 1940's recipe. Havana Especial dark rum, Havana 3yr white rum are mixed with lime, passion fruit and a touch of Wray & Nephew overproof rum, served over crushed ice.
We hope Gregor de Gryther would be proud. Our hurricane has Wray & Nephew Overproof overproof rum, green Chartreuse, Velvet Falernum and lime, all topped with Ting. Easy to drink but packs a punch! *Strictly limited to two per guest.
NEW ORLEANS CLASSICS
RAMOS GIN FIZZ
Tanquaray Gin shaken hard (very hard!) with lemon, sugar, orange flower water, cream & egg white. A frothy rich and decadent New Orleans classic.
A fabulous combination of Bulleit rye whiskey and vermouth with sweet herbal notes from Benedictine and a touch of absinthe for complexity.
The official cocktail of New Orleans sees Bulleit rye whisky or Courvoisier Exclusif cognac stirred down with sugar and bitters, served in an absinthe rinsed glass.
*Heck, we're so good at making them, we're the only bar outside North America to have ever been awarded the 'Seal Of The Sazerac' from the New Orleans Culinary and Cultural Preservation Society.
Created in the New Orleans restaurant Tujaques the Grasshopper is a delicate balance of cream, white cacao and crème de menthe. Truly a guilty pleasure!
Not just the name of our favourite New Orleans Bar, also an elegant cocktail. Your choice of Courvoisier cognac or Beefeater gin, lemon and sugar, topped with champagne.
£70 / £145
CAFÉ BRÛLOT DIABOLIQUE
This cocktail needs to be experienced to be believed. Classic recipe from the Arnauds’ French 75 bar. Courvoisier Exclusif/XO Cognac and coffee brought to your table, lit on fire and carefully ladled over peeled orange and cloves until the essential oils and exotic scents marry in the liquids held in our antique silver chafing dish.