Soho House Bar Menu Flashcards
Eastern Standard
50ml 42 Below/ Bombay Sapphire
25ml Lime
20ml Simpe Syrup
2 Slices of Cucumber
4 Mint Leaves
Coupe Glass
Muddle cucumber and mint leaves, add ingredients to shaker, shake and double strain, garnish with cucumber slice.
Soho Mule
50ml 42 Below
35ml Ginger syrup
25ml Lime
Top soda
100ml Batch
Highball Glass
Add ingredients to shaker (not soda), whip with one ice cube, dump into highball, add ice, top soda. 2 candied ginger on stick as garnish.
Calle Ocho
25ml Bacardi Ocho
25ml Bacardi Coconut
25ml Lime
10ml Cacao Dark
15ml Champagne
60ml Batch
Coupe Glass
Add ingredients (except champagne) to shaker, shake and double strain. Top with champagne. Mint Leaf as garnish.
Picante De La Casa
50ml Cazadores Reposado
25ml Lime
20ml Agave
1/4 inch chilli
10 coriander leaves
70ml Batch
Rock Glass
Muddle chilli and coriander, add ingredients to shaker, shake and double strain. Chilly head as garnish.
Paloma
50ml Cazadores Blanco
10ml lime
Pinch salt
Top Grapefruit soda
Highball Glass
Build in the glass with ice, pinch salt on top . Slice of grapefruit as garnish.
House Cooler
50ml Seven Tails XO Brandy
20ml lemon
20ml grapefruit juice
20ml raspberry
10ml aperol
Highball Glass
Shake all ingredients, double strain into highball with ice. Mint sprig and lemon coin as garnish.
Gibson Martini
60ml Amass Gin
20ml Cocchi Americano
Coupe Glass
Stir ingredients until chilled, strain into frozen coupe, garnish with onion on bamboo skewer.
Amass Collins
50ml Amass Vodka
25ml lemon juice
20ml Sugar syrup
5ml Cherry Heering
Highball Glass
Build in highball, top with soda. Garnish with cherry, then lemon wedge on bamboo stick.
Mediterranean Emerald
50ml Oil Vodka
20ml Lemon juice
20ml Lemon & Thyme Syrup
6 Basil leaves
Coupe Glass
Add ingredients to shaker, shake and double strain. Garnish with basil leaf and oil drops.
Berry me in Pineapples
50ml Bombay Sapphire
25ml Pineapple Juice
20ml Lime Juice
20ml Sugar syrup
20ml Eggwhites
4 Raspberries
Coupe Glass
Muddle raspberries, add ingredients to shaker, shake and double strain. Garnish with lime wheel.
St. Hemingway
40ml Banks 5
20ml St. Germain
15ml Lime Juice
15ml Grapefr. & Mint Syrup
4 Mint leaves
75 Batch Pour
Coupe Glass
Slap the mint leaves, add ingredients to shaker, shake and double strain. Extract grapefruit zest, discard & garnish with mint leaf.
Madrina Fizz
30ml Bombay
20ml Lemon juice
15ml Limoncelo
15ml Martini Bianco
15ml Sugar syrup
15ml Eggwhites
2 Drops olive oil
60ml Batch Pour
Highball Glass
Add ingredients to shaker, shake and double strain into small tin aand add 15ml Soda. Pour into glass. Garnish with rosemary + olive oil.
St. Germain Spritz
35 ml St Germain
75 ml Prosecco
50 ml Soda Water
WINE GLASS
Full the glass with ice
Add Prosecco
Add St Germain
Add Soda water
Stir
Garnish : Lemon coin
Aperol Spritz
50 ml Aperol
75 ml Prosecco
25 ml Soda
WINE GLASS
Full the glass with ice
Add Prosecco
Add Aperol
Add Soda water
Stir
Garnish : Half slice of Orange
Raspberry & Campari
25 ml Campari
25 ml Raspberry syrup
100ml Pomegranate & Basil
25 ml Prosecco
WINE GLASS
Add Raspberry Syrup
Add Campari
Full of ice
Add Pomegranate& Basil Soda Add Prosecco
Stir
Garnish : 1/2 Grapefruit slice