Summer 2024
Off - ON
Honey Bee Margarita - Queen Bee Margarita
Mirror Gimlet – Mirror Martini
Rhubarb Strawberry Bellini – Watermelon Strawberry Bellini
Double Julep – Slushy Watermelon & Str Aperol (limited sites)
Lucky Charm – Slushy Strawberry Frose (limited sites)
The Lost Paloma – Summer Paloma
Foxhound – Pimm`s Cup
Sinaloa Paloma – Strawberry & Elderflower Smash
Malfy Lemon & Fig Spritz – The Brasserie Spritz
St Germain Spritz – no replacement
Pomello Spritz – no replacement
Watermelon & Basil Spritz – no replacement
Forest Bird – Riviera Cup
Virgin Rossini – Updated
British Lemonade – Updated
Rhubarb & Str Cooler – Watermelon & Str Cooler
The Ivy Cocktails
Salted Caramel Espresso Martini
Champagne Mojito
Irish Coffee
Bloody Mary
The Ivy Martini
The Ivy Iced Tea
- Make sure the ice cubes don’t float -
Salted Caramel Espresso Martini
90 ml SCEM Batch
45 ml Solo Coffee
Single Serve:
45 ml Absolut Blue Vodka
25 ml Expre Coffee Liqueur
20 ml Salted Caramel syrup (Monin)
45 ml Solo Coffee
Chilled Coupe
No ice
Shake and Double Strain Pinch of Grated chocolate
SCEM Batch -725 ml
360 ml Absolut Blue Vodka
200 ml Expre Coffee Liqueur
160 ml Salted Caramel syrup (Monin)
Macadamia Irish Coffee
25 ml Jameson Black Barrel
Whiskey
15 ml Macadamia (Monin)
100 ml Filter Coffee
Layer of Double Cream (50ml)
Irish Goblet (Lockhart)
No ice
Steam the Whisky, the syrup Grated Nutmeg
and coffee. Pour in a heated
Glass and layer the cream
First step before starting the cocktail should be to pour some hot water in
the glass to make sure the glass is maximum hot.
Bloody Mary
50 ml Absolut Blue Vodka
15 ml Ivy Vegan Spice Mix
135 ml Tomato Juice
10 ml Lemon Juice
Or
50 ml Absolut Blue Vodka
150ml “Bloody” Bloody Mary
10ml Lemon Juice
Highball
Ice Cubes
Build in a highball glass Tajin Rim
Add ice cubes at last. Cucumber Slice
One Lemon Wedge
- Make sure ice cubes don’t float - Mint Bouquet
The Ivy Martini – Gin
60 ml Plymouth Gin
10 ml Aker Dry Aperitif
Chilled Martini Glass
Mirror Coaster + Mini Fancy Shot
No ice
Stir in a Metal shaker tin and Expressed Lemon Peel
strain Pickles Selection:
1 Olive, 1 Onion,
1 Cornichon
The Martini glass pictured is sold by John Jenkins.
They will be available to be ordered via Comtrex.
Each Pieces cost 12.25 GBP + VAT each. Those martini glass are usually used in 5 stars
hotel bars. Order them only if you think you can manage the breakage to a minimum.
See Video
Champagne Mojito
75ml Champ Mojito Batch
+ Peach Bitters and Champagne
Or
40 ml Havana 3yrs Rum
20 ml Citric Batch
15 ml Mint syrup (William Fox)
2 dashes Peach Bitters
40 ml House Champagne
Highball
Crushed Ice
Build in the highball add Mint Bouquet
the Crushed ice. Churn briefly.
Top-up with 40 ml Champagne
The Ivy Iced Tea
25 ml Beefeater 24 Gin
30 ml Peach syrup (Monin)
25 ml Citric Batch
120 ml Tea Batch*
Highball
Ice Cubes
Build Mint Bouquet
Lemon Wedge
- Make sure ice cubes don’t float -
Tea Batch:
2x Earl Grey Tea Bags,
2x Breakfast Tea Bags
2x Jasmine Tea Bag
100cl hot water
Leave for 15 min – remove bags
Keep Refrigerated.
Life Shelf 48h.
Seasonal Signature
Pimm’s Cup
Elderflower & Strawberry Smash
Rose & Rhubarb Negroni
West End Hold Up
Queen Bee Marg.
Mirror Martini
Watermelon & Strawberry Bellini
Summer Paloma
Brasserie Spritz
Pimm’s Cup
50 ml Pimm’s No. 1
5 ml Citric Batch
5/6 Mint leaves
One Orange slice
One Lemon slice
One Slice Cucumber
One Strawberry halve
150 ml Chilled Lemonade (FT)
Spritz Glass
Ice Cubes
Build. Mint bouquet
One Strawberry halve
- Make sure ice cubes don’t float - One Orange slice
One Cucumber slice
Try to spread the fruits – It is important they just don’t sit on the bottom.
Strawberry & Elderflower Smash
Ex cocktail from Cygnet activation
50 ml Cygnet Gin
25 ml Lime juice
15 ml Elderflower Cordial
10 Mint leaves
10 ml Strawberry Puree (Monin)
Rocks
Ice Cubes
Shake and Double Strain Half a rim of a tajin.
Lime wedge
Rhubarb & Rosé Negroni
Updated recipe with add of Antica Formula
75 ml R&R Negroni Batch
Or
Single Serve:
25 ml Monkey 47 Gin
10 ml Antica Formula
15 ml Aker English Aperitif Rosé
25 ml Campari
Ice Cubes
Stir to chill. Strain add the 1 dash Rhubarb Bitters (Fee
Brothers)
Bitters. Ice cubes come
at last. Orange slice
West End Hold Up
70ml of WEHU Batch
+ 15ml Lime and 15ml Pineapple
Or
40 ml Absolut Blue
15 ml Aperol
10 ml Hibiscus syrup (Monin)
5 ml Passion Fruit syrup (Monin)
15 ml Pineapple juice
15 ml Lime Juice
Rocks or Goblet
Mini Goblet Shot
Ice Cubes
Shake and Strain Lime Wedge
25 ml House Champagne shot
TIMELESS VINTAGE STEMMED SHOT 2OZ (6CL) from LOCKHART
Queen Bee Marg.
Updated recipe with add of Apricot syrup
85ml Queen Bee Batch
+ 25 ml Lime juice & Fire tincture.
Or
45 ml Altos Plata Tequila
20 ml Beesou Honey liqueur
20 ml Apricot syrup (Monin)
25 ml Lime juice
1 dash Fire tincture.
Rocks
Ice Cubes
Shake and Double Strain Half Tajin Rim
Lime wedge.
- Make sure ice cubes don’t float - Small Apricot. Link
Brover mini-Apricot from Classic fine Food
It is a spicy margarita. We can serve it without the heat if a guest request it.
Mirror Martini
Belvedere vodka
30 ml Belvedere Vodka
10 ml Nuet Aquavit
25 ml Cucumber Liqueur
(V Gallery)
25 ml Nettle cordial
15 ml Citric Batch
Chilled Martini Glass
No ice
Shake and Double Strain Expressed and Discard Lime
penny
Watermelon & Strawberry Bellini
40 ml Watermelon & Strawberry
(Icely Done)
100 ml Prosecco
Chilled Flute
No ice
Build in a tin, give a quick stir neon
and pour in the flute.
Summer Paloma
40 ml Olmeca Altos Tequila
15 ml Crème de Fraise
10 ml Citric Batch
10 ml Rose syrup (Monin)
100 ml Grapefruit Soda
Highball
Ice Cubes
Build the 4 first ingredients Sprayed Rose water
and give a quick stir.
Top-up with the Grapefruit soda Rose Petal (if available)
Half a Strawberry
- Make sure the ice cubes don’t float -
The Brasserie Spritz
70ml of BS Batch
+ Champagne
or
30 ml Beefeater Gin
15 ml Crème de Pèche
2.5ml Crème de Cassis
7.5 ml Honey syrup (Monin)
15 ml Citric Batch
+
50 ml Chilled Champagne
Highball
Ice Cubes
Shake and Double Strain Absinthe Spray
Top-up with the Champagne. Lemon Peel
Add the Ice Cubes at last.
- Make sure the ice cubes don’t float -
Slushy
Watermelon Strawberry Aperol
Single serve 245ml
For 2.5 L
1 x 1L Watermelon & Strawberry
(Icely Done)
1 x 1L Water
300 ml Prosecco
200 ml Aperol
One serve
Chilled Coupe
No Ice
Pour from the frown machine. Half a Strawberry
Mint leaf
Strawberry Frose
X 10.2
For 2.5 L
1 x 1L Strawberry & Lime
(Icely Done)
1 x 1L Water
500 ml Lierre Rose Wine
Chilled Coupe
No Ice
Pour from the frown machine. Strawberry
1 Bar spoon Lychee Boba
BOBA LYCHEE POPPING BALLS 3.4KG
from METROW FOODS
Non-Alcoholic Cocktails
& Coolers
British Lemonade
6.40
20 ml Elderflower Cordial
10 ml Labdanum Cordial
(Monin Paragon)
30 ml Citric Batch
8 Cucumber Chunks
100 ml Soda Water
Highball
Crushed Ice
Muddle the cucumbers with the Cucumber Slice
syrups. Add the Citric and give Mint Bouquet
a quick shake with one ice cubes.
Double Strain and finish the drink
With the crushed ice and the
Soda.
- Make sure the ice cubes don’t float -
Labdanum = flower
a resin from the rockrose plant (Cistus ladanifer), is a popular aromatic
ingredient in perfumery due to its warm, musky, and slightly sweet aroma
Peach Iced Tea
30 ml Peach syrup (Monin)
25 ml Citric Batch
120 ml Tea Batch*
Smoothie Glass
Ice Cubes
Build Mint Bouquet and Lemon Wedge
- Make sure ice cubes don’t float -
Tea Batch: Leave for 15 min – remove bags
2x Earl Grey Tea Bags, Keep Refrigerated.
2x Breakfast Tea Bags Life Shelf 48h.
2x Jasmine Tea Bag
100cl hot water
Bubble Tea - Pineapple & Jasmine
60 ml Coconut milk
60 ml Cranberry juice
20 ml Pineapple syrup
60 ml Jasmine Tea
Smoothie Glass or Highball +
Large Straw
Ice Cubes
Shake hard and Strain 3 Bar spoons Yogurt Boba
Forbidden Trip
125 ml Trip Basil & Lemon
25 ml Passion Fruit Puree (Monin)
15 ml Citric batch
Wine Glass
Ice Cubes
Build Rosemary Sprigs
- Make sure ice cubes don’t float -
Virgin Watermelon & Strawberry Rossini
30 ml Watermelon & Strawberry
(Icely Done)
120 ml Apricot & Grape Soda
(Fever Tree)
Chilled Flute
None
Build in a tin. And pour in the none
flute.
Angelic Amaretti Sour
Non-Alcoholic
50 ml Lyre's Amaretti
25 ml Lemon Juice
1 bs Sugar syrup (Monin)
10 ml Apricot Syrup (Monin)
20 ml Oggs Aquafaba
GLASSWARE
Rocks
ICE Ice Cubes
METHOD GARNISH
Shake and Double Strain One Cherry
Lemon Wedge
NOTES
Blood Orange Spritz
9.10
50 ml Lyre’s Italian Orange
10 ml Elderflower Cordial
120 ml Blood Orange Soda
(Fever Tree)
Rose Wine Glass
Ice Cubes
Build Orange Slice
- Make sure the ice cubes don’t float -
Stinging Collins
8.00
50 ml Seedlip Garden
25 ml Citric Batch
15 ml Nettle cordial
100 ml Ginger Ale (Fever Tree)
Highball
Ice Cubes
Build Mint Bouquet
- Make sure the ice cubes don’t float -
Riveira Cup
8.70
40 ml Everleaf Mountain
10 ml Strawberry puree (Monin)
10 ml Lemon juice
2 slices of Cucumber
70/80 ml Tonic (Fever Tree)
Wine glass (Spritz)
Ice Cubes
In the tin add all the ingredients Mint bouquet
and Shake hard with 4 ice cubes Half a Strawberry
for 3 seconds. Single strain in the
glass. Add the tonic. Add Ice
Cubes at last.
- Make sure the ice cubes don’t float -
Marine Picante
10.00
40 ml Everleaf Marine
25 ml Citric Batch
10 ml Honey syrup (Monin)
1 dash Fire Tincture
40 ml Tonic Water (Fever Tree)
Rocks
Ice Cubes
Shake and Double Strain Red Chili
Lime Wedge
Tajin Rim
Cooler – Watermelon & Strawberry
40 ml Watermelon & Strawberry
(Icely Done)
140 ml Apricot & Grape Soda
Highball
Ice Cubes
Build Lime Wedge
- Make sure ice cubes don’t float -
Cooler - Mango & Passion
40 ml Mango & Passion (Icely Done)
140 ml Apricot & Grape Soda
Highball
Ice Cubes
Build Lime Wedge
- Make sure ice cubes don’t float -
Local Cocktails
Rhubarb Cosmo
Updated
30 ml Vodka
30 ml Rhubarb Mead
15 ml Triple Sec
10 ml Strawberry puree (Monin)
20 ml Lime juice
Martini
none
Shake and Double Strain Orange Peel
Mint & Nettle Gimlet
Local page
50 ml Gin
25 ml Lime juice
20 ml Nettle Cordial
8 mint leaves
40 ml House Champagne
GLASSWARE
Chilled Coupe
ICE none
METHOD GARNISH
Shake and Double Strain Mint leaf
Top-up with the Champagne 1 dash Angostura Bitters
NOTES
Fig Royale
Local Page
30 ml Vodka
20 ml Parafante Fig Liqueur
10 ml Raspberry syrup (Monin)
15 ml Citric Batch
50 ml House Champagne
GLASSWARE
Flute
ICE none
METHOD GARNISH
Shake and Strain Raspberry powder
Top-up with the Champagne
NOTES
Raspberry Sugar:
10G Raspberry Powder
100g Caster Sugar
Mix together and keep in an airtight box
List of New Bar tools addition - Comtrex
dn106 - COCKTAIL STRAINER – GORKY
Comtrex Link
from LOCKHART costs £3.48 per EACH
EI050 - POLYPROP GASTRONORM FOOD PAN 1/6 COVER
Comtrex Link - from LOCKHART costs £1.10 per PIECE
EI060 - POLYPROP GASTRONORM FOOD PAN 1/6X65MM
Comtrex Link - from LOCKHART costs £1.44 per PIECE
12.184.1801 - BONZER HERITAGE HAWTHORNE STRAINER
DISTRESSED SILV
Comtrex Link - from JACKSONS costs £9.25 per EACH
Atomizer Spray Bottle: https://amzn.to/3TTj7ON.
TIMELESS SHOT GLASS 7.75CL from PARSLEY IN TIME
costs £2.15 per EACH
Comtrex Link.
Tea Batch Citric Batch
• 2x Earl Grey Tea Bags • 80 ml Citric blend sour agent
• 2x Breakfast Tea Bags • 640 ml Still Water
• 2 x Jasmine Tea Bag (10grams)
• 100cl hot water Batch – West End Hold Up 700ml
• Leave for 15 min – remove bags
• Wait for the tea to be cold before
pouring it the syphon.
400 ml Absolut Bule
• Shelf life 48 hours 150 ml Aperol
100 ml Hibiscus syrup (Monin)
Batch – Brasserie Spritz 700ml 50 ml Passionfruit syrup (Monin)
Batch – Queen Bee Marg. 700ml
300 ml Beefeater Gin
150 ml Crème de Pèche
25 ml Crème de Cassis
75 ml Honey syrup (Monin) 370 ml Olmeca Altos Plata
150 ml Citric Batch 165 ml Beesou Honey
165 ml Apricot syrup (Monin)
Batch – SCEM 755 ml
Batch – R&R Negroni 750 ml
420 ml Absolut Blue Vodka
210 ml Expre Tosolini Coffee 250 ml Monkey 47
125 ml Salted Caramel syrup 250 ml Campari
150ml Aker rose
Batch – Champ Mojito 750 ml 100ml Antica Formula
400 ml Havana 3yrs Rum
200 ml Citric Batch
150 ml Mint syrup (William Fox)
