Cocktails, Crémants & Champagnes

THE DUKE OF NORMANDY

We left Jersey bound for Granville in search of a tipple fit for “The Duke” himself. A fine, smooth yet invigorating beverage, made in homage to the Benedictine monks of Normandy We took Grey Goose vodka with a bolstering vim of Benedictine, stirred no more or less than 30 times (15 front, 15 back), served straight up with a Pernod mist & essence of lemon.

THE VERMILLION ACCORD

We paused in Bologna and stumbling upon a small apothecary-come-evening-salon, we found, in heated discussion a Signor Montanari - A local herbalist -, Contessa Valentina Rossi - whose family’s vermouth Martini Rosso was famed in the region - and a travelling Kentucky man, drunkenly pleading the superiority of his native Bourbon. Keen to stop the quarrel, we stirred Martini Rosso, Amaro Montenegro, Bulleit Rye and a drop of maraschino juice served straight up with a cherry surprise & orange mist. This combination brought forth peace, so we justly christened it The Vermillion Accord.

THE VELVET ECLIPSE

Whilst marooned upon the dusky shores of Île Mystérieuse, I stumbled upon a native concoction most curious: a blend of vanilla infused Vodka, Chambord black raspberry elixir, and the milk of the coconut shaken vigorously over ice. I christened it The Velvet Eclipse.

THE SIAM SUNDIAL

While traversing the verdant hills of northern Siam, I was offered a curious libation: aged rum, golden pineapple juice, fresh lime, and a bitter scarlet cordial sequestered during our time in Italy known locally as Campari shaken over ice. The flavours clashed and danced like monsoon winds. I have named it The Siam Sundial – a nod to the cocktail’s balance of sweet and sharp, like time itself.

SAKURA SMOKE

During a misty late-summer evening in Yokohama, I savored a dram of Taketsuru’s elegant whisky, perfumed with local rose essence. Inspired, I ran back to the ship to fetch my bottle of Ardbeg whisky – a peaty and bold dram - and a sailor’s cherry bitters. Stirring Nikka Taketsuru, Ardbeg 10 YO, rose essence, cherry bitters and orange oil atop balled ice, the Sakura Smoke was born - a toast to oceans crossed and worlds entwined.

THE JADE TEMPEST

In the lantern-lit gardens of Kyoto, I was served a potion of emerald hue — melon liqueur shaken with vodka and fresh lemon, crowned with a lively splash of ginger ale. It sparkled like temple glass at sunrise. I have named it the Jade Tempest, in honour of it’s vibrant, effervescent boldness

THE VERDANT ELIXIR

In the summer of 1874, we set sail aboard The Verdigris Swan, chasing whispers of a botanical marvel in the West Indies. Amid jungle mists and rum-soaked nights, we were introduced to a local herb “Indica”. Marveling at its effects, we infused this to make Indica Spiced Rum, shook with fresh lime, Velvet Falernum, and a touch of brown sugar. The result? A potion so bold it was banned in three colonies and worshipped in two. We called it The Verdant Elixir.

THE YUTUCAN EMBER

In the scorched highlands of Yucatán, I stumbled upon a curious concoction offered by a local shaman: mango and chilli steeped in fiery agave spirit called “tequila”. Muddled with a splash of lime and a whisper of Cointreau, it danced upon the tongue like jungle fire in a most pleasing way. I christened it The Yucatán Ember in awe of its heat & exotic origins. P.S. Must procure more limes.

THE DUCTCHMANS COMPASS

Whilst charting the azure shores of Curaçao, parched by the inescapable heat of the midday sun, I was offered a vivid potion of local orange citrus, clear Vodka spirit, and a curious blue Curaçao tincture, shaken and served over crushed ice. It shimmered like tropical waters and struck with the clarity of a Caribbean sunrise. I dubbed it The Dutchman's Compass. A drink to navigate both storm and serenity.

AMBER OF THE ROCK

Amber of the Rock Upon my return to Jersey, weary yet triumphant, I stirred together our proud Jersey apple brandy, a touch of almond liqueur, and the orange warmth of Grand Marnier — precisely thirty times, as tradition demands. Served over ice, it tastes of hearth and heritage. I have named it Amber of the Rock, honouring the warming tint of this beautiful beverage, and the warm glow for Jersey that lives in my heart. Finally, I am home.

LEMON BLOSSOM SPRITZ

Honey syrup & fresh lemon juice shaken and topped with sparkling Nosecco for a floral, zesty finish

PINEAPPLE BLOOM

Pineapple juice, Orgeat syrup & fresh lemon juice shaken over ice for a tantalising tipple

PINK OASIS

Fresh muddled cucumber, strawberry & lime topped with soda over crushed ice

MINTY BREEZE

Fresh limes muddled over brown sugar with home-grown Somerville mint, topped with soda water

BERRY PARLOUR FIZZ

Homemade berry blend & lemon juice shaken over ice and topped with soda for a fruity refreshment

OLIVIER PERE ET FILS

CHAMPAGNE, BRUT, NV

~ 125ml Glass

~ Bottle

BERRYS CREMANT, BRUT, NV

~ 125ml Glass

~ Bottle