"At THe DUCHESS, The past and present do more than co-exist; they enrich one another."

BEVERAGES

 

 

 

 

 

While being historically accurate in its construct, the menu at The Duchess also has to engage a dynamic, modern and increasingly savvy audience. It is encompassing enough to offer a range of drinks for most occasions, while remaining concise enough to be able to flick through.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

a woRd ON: Food Matching

 

With a Mediterranean feel to the food offering, we saw it as important to incorporate the beverage menu into the dining experience as much as possible. 

 

There is a separate drink selection which is incorporated into the dessert menu to encourage dessert and cocktail matching.

 

At tea, we included a selection of drinks on the menu which work perfectly as part of your afternoon tea.

 

However, with an extensive wine list on offer, it became increasingly relevant not to over-serve our guests. Knowing also that the best combination discoveries come recommended, we intergrated the hors d'oeuves and cocktail pairing into the staff training program to encourage both staff and guests to explore all the exciting possibilities. 

 

*Prices listed are opening prices and may not be reflective of current OffERING

Beverages

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Punch

One of Sour, Two of Sweet, Three of Strong and Four of Weak - the story and purpose of ‘Punch’ is of “warm fellowship, conviviality and high- spirited gatherings afloat on oceans of witty talk”... or of “bloodshed and battery” depending largely on who you choose to believe and naturally, upon how much one consumes. 

As was written in 1575 by French Humanist Louis Le Roy, Aqua Vitae (alcohol) was likened to Gunpowder in its ability to protect or destroy. So tread bravely. 

DUCHESS PUNCH

Fine Claret, Lemon, Black Tea, Rose & Lavander Shrub and Cognac.

 

Lady Anne Maynard (to whom this drink is dedicated), had a servant named Hannah Woolley. 

Widowed in 1661, Ms. Woolley then made her income as a publisher of household books, which cites the earliest recorded recipe for punch. This is our take on her recipe

 

Cup 8.50 Bowl 150 

 

 

FISH-HOUSE PUNCH

Sweet Apricot Brandy, Lemon Juice and Black Tea fortified with XO Cognac & Ron Bacardí 

 

“The most famous of all the club and society bowls of the new world. 

So delicious and in a bowl quite so big that would swim half a dozen young geese!”

 

This is the Philadelphia  ‘Fish-House’s’ infamous punch

 

Cup 8.50 Bowl 150 

 

 

L’ORIENT PUNCH

Rin Quin Quin (Peach Wine), Lemon, Green Tea and Rosemary Water built on Peruvian Pisco. 

 

The traditions of punch spread as far East as the Orient with the French Colonials who directed their activities from Shanghai. This is our more contemporary take on what one of these punches may have looked and tasted like at some of the more well-to-do events.

 

Cup 8.50 Bowl 150 

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Fontaines

(Fountains) 

 

‘Pastis’ (Absinthe’s less substantial sibling) is a local word in the South of France for a mix of things one might cobble together. We have taken a little more care in crafting the combinations listed below.

 

Akin to the G&T in its function, one finds it served at breakfast or lunch, instead of tea, before, during or after dinner, with cards, late into the night or perhaps at a show. La Fontaine d’Absinthe however, is a statement of commitment not just to the time it used to take to consume the bottle but also to your party’s determination to be having more fun than the next table.

 

 Our Absinthes and Pastis are served (perhaps) more reasonably at increments of 35mls, 75mls, 150mls and 300mls with Evian spring water. 

 

Pastis & Absinthe

Available in the following combinations

 

NATURELLE 

Cane Sugar & Evian Spring water with added minerals

7

 

TOMATE

Real Duchess Grenadine: Pomegranate, Rose Extract, Madagascan Vanilla

8.50

 

MAURESQUE

Croatian-style Almond Sugar Extract & Rose Essence

8.50

 

LA FEUILLE MORTE

Mint, Cypriot Eucalyptus & Duchess Pomegranate Syrup

8.50

 

L’INDE

Fragrant Kewra or Screwpine Water, 

Cardamom & Watermelon

8.50

 

THE LITTLE GREEN BEAST

Cucumber Water, Lime and Cane Syrup

8.50

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Shrubs & Sherberts

 

A shrub (Sharab) is an ancient Arabic way of preserving fruits and juices. This was done by adding spices and large amounts of sugar or honey - now commonly called ‘Sherbert’. By the time the trend caught on in Western Europe (presumably after the crusades), alcohol in the form of vinegar (also a known preservative) was commonly added to further increase the shelf life; interestingly also making the drink a tad more refreshing. Served long over ice with or without alcohol.

 

À la Vinègre

 

SUMMER SHRUB

Slow shrub of raspberries, rose water, lemon rind and white wine vinegar. Combines well with Bombay Sapphire

11.50 

 

THE EMPIRE LINE

Rich pears in cider vinegar, Muscovado, lemon, cinnamon & turmeric. Combines well with American Rye Whiskies

13 

 

SHANGHAI SHRUB

Lychee pitted and pressed over rich Demerara sugar and Tokara Mirin served with Sauvignon Blanc and Pisco La Diablada

13  

 

Sucrée aux Epices

(Sugared and spiced)

 

OTTOMAN SHRUB

Rose, almond and lavander with Bay leaf lengthened with chilled lime water. Combines well with Bacardí Carta Blanca

11.50 

 

COLONY SHRUB*

Berry shrub with Dandelion root, softened and chilled over crushed ice with a gentle nudge of Bénédictine, Maraschino liqueur and Orange Curacao & a Pony of Claret

11.50

 

*May only be consumed with alcohol

 

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Tonics & Cordials 

 

Originally created to prevent scurvy and alleviate the gastric symptoms of the age of exploration, these kinds of drinks rely on the advent of Citric Acid and the harnessing of Quinine bark.

They provide a remarkably thirst-quenching and delightfully moreish alternative to the Martini or Collins. 

 

GIMLET DE MAISON

Kaffir Lime Cordial and Oxley Gin with a small splash of Wolfschmidt Kümel

11.50  

 

DAINTY FIX

Lemon & Bergamot Cordial immersed in Grey Goose La Poire and made refreshing with Soda. Thoroughly - Thoroughly - Drinkable 

11.50 

 

LES G&T DISTINGUÉS

Oxley Gin with Fever-tree Tonic, Mint & Lemon Zest

Star of Bombay with Fever-tree, Lemon Zest & Cassia Bark

11.50 

 

Pour les Corps Morts

To revive the corpse

 

The Corpse-Reviver, the Anti-fogmatic, the Invigorator, we’ve seen ‘cure-alls’ served in snail shells, with beat broth and pickle brine all claiming to lift the haze and kick-start the drinker.

So it would seem that quirky drinks appear to be tonic enough in their own right: still we’ve done our best to make these as delicious as possible. 

 

 

CORPSE REVIVER BLEU

Sharp Lemon, Kina Lillet, Blue Orange Curaçao, London Dry Gin & a subtle hint of Absinthe. Please note: "Three of these in quick succession will un-revive any corpse"

11

 

MARMALADE NOUVEAU

Rich, sharp and invigorating conserve d’Abricot, Lemon, Picon Bière (bitter apéritif), bitter orange and Bombay Sapphire Gin

11.50

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Les Apéritifs

 

It’s never good practice to go into anything without the proper preparation. Consider perhaps a great, long distance athlete failing to complete a warm up prior to a race. Likewise before a hearty meal, one must break oneself in gently so to receive the maximum pleasure from the full length of the experience; it is absolutely vital to get the palate warmed up and thus finely tuned.

This is the precise and sole job of the ‘Apéritif’ in any form. 

 

Amer

Bitter

 

LA DUCHESSE

Campari, St. Germain Elderflower Liqueur and Clementine Soda. Our house aperitif: light, effervescent and completely delicious

9

 

VIENOIS

Sauvignon Blanc & Aperol seasoned with St. Germain Elderflower Liqueur, Cherry Wine and Picon Bière. The succulent image of a warm summer afternoon

10 

 

ROMAN HOLIDAY

Sloe Gin, Campari and Orange Zests an escapist’s brief and flirting vision of Rome

9

 

Frais

Fresh

 

JASMINE COCKTAIL

Jasmine & Fino Sherry harmoniously play with the fresh citrus of Lime and the delicate fragrance of Bacardí Carta Blanca

10.50 

 

POISON OAK

Pomegranate & Eucalyptus with Lemon and a dash of Maraschino Liqueur and fruit molasses- with Bacardí Carta Blanca

10.50

 

SINGAPORE SOUTHSIDE

Oxley Dry Gin shaken with Yerba Buena Mint, Kaffir Lime Sugar & fresh sharp Lemon

13.50 

Apéritifs à la Vin 

Wine based Apéritifs

 

The following two pages are ode to one of the most ancient and indeed most natural partners to food - wine. 

Infused, cobbled, blended, fortified and carbonated or disgorged directly from bottle to glass, wine is by all accounts considered an essential part of any great meal. For the sake of variation, we like to start ours with one or two of these.

 

 

 

LES SPRITZ 

Granted, that there is arguably no nobler apéritif than Champagne. However, when a richer, crisper or more refreshing pre-dinner beverage is required, the Spritz truly comes into its own.

 

 

 

LA PARISIENNE

Toujours à la mode, seasonal Duchess Liqueur and

Brut Champagne

16 

 

COBBLER À LA CHAMPAGNE

A fresh and moreish mix of Brut Champagne with Orange, Lemon, Pineapple and Marasca Cherries. A secret recipe delivered to us in person by one of New York’s greatest ever barkeeps - Mr. Dale DeGroff

17

 

LE SPRITZ DE ST. GERMAIN

St. Germain elderflower liqueur showered with Prosecco and rinsed with Soda. Perhaps our favourite drink of all time

11

 

LA BALLE ROYALE

Rosé Champagne, Henri Badouin Pastis & sirop de Framboise shaken with Lemon and a dash of Dry Curaçao. Softened with egg white and served on a bed of rose petals. We could dance all night to this 

13.50

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 Décolleté

As the day gives way to evening, so did the neckline of the Edwardian dress. What was at the day’s events, safely covered, is now revealed. As a result, the drinks on the following pages are all served in glassware with a more defined ‘V’ shape to lead you into your evening. 

 

THE FOUR THIEVES

Blend of Marseillaise Vermouth with Ottoman Shrub & Kaffir Lime Cordial and further fortified with a splash of Bacardí Carta Blanca

14

 

BORDEAULAIS

Lillet Blanc (Wine based Aperitif) simply combined with Dry French Vermouth, Peach Wine and a waft of Grapefruit Parfum

11 

 

METROPOLE

Crisp Noilly Pratt Original Dry with dashes of sweetened bitter Orange & Peychauds Bitters

10

 

(Un peux) Plus fort 

Slightly stiffer

 

The Original ‘American’ Aperitif requires much more care in consumption than it’s European counterpart for no other reason than for its strength. The appreciation of the array of subtle nuances in what is effectively a very simple serve are the hallmark of a discerning drinker. 

 

DUKE & DUCHESS

Bringing life back into the ‘dusty old Martini’: Oxley English Gin, Ginger Wine, Grapefruit, dashes of Elderflower, Fernet Branca and Orange for fragrance and a fresh dry finish

13.50 

 

CUBAN BUCK-EYE 

An harmonious combination of flavour created to honour the European origins of Don Facundo Bacardí. Balanced and delicate Cuban-Style Rum (Bacardí Carta Blanca), fragrant Manzanilla Sherry served 3:1 with a dash of Sencha tea. Served with Black Olives

10.50

 

OLD PAL 

Another intriguing drink reported to have been mixed, quite marvellously in Paris, on the 30th of February 1878. Rye Whiskey, French Vermouth & Campari mixed 4:2:1 and served with 

a Lemon zest

11

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Sours et les Digestifs 

 

Nothing rounds off several rounds of fine food and a little wine quite like something a little sweet. 

Our ‘little somethings’ come in many guises. From the Stinger to a Sour and a Port to the Posset, there is a drink for every ‘post prandial’ - the options are almost limitless. 

 

 

PORT STINGER

Ruby Port, fresh Mint with a splash of Cassis. Moreish beyond description. Rich in a range of red fruit flavours from Plums and Prunes to Raspberry and Cassis, and a lingering fresh minty finish...so good

11 

 

CASABLANCA 

Small, sweet & delicate. Muscat wine with a sharp Green Tea & Bergamot Cordial stirred with just a hint of Orange flower water. The added fragrance of Bergamot and Orange Flower provides lingering intrigue

11

 

Recommended with either Blue Cheese, or even Foie Gras. 

 

À base de ‘Sour

 

APPLEJACK RABBIT

A Calvados & Maple Sour with fresh Orange and a Sweet Cinnamon garni. First cited in brashly named Judge Junior’s prohibition cocktial companion: ‘Here’s How’, we added the garni to bring a touch more spice 

12

 

LADY OF TAIN

Glenmorangie & Apricot Sour with Egg-white and Lemon. There is said to be a ghost who haunts the distillery at Tain who goes by this name. Our drink is something of a play on words alongside the style of dainty little drink known as the ‘Lady’

12

 

BLOOD & STONE 

A Woodford Reserve Bourbon, Italian Vermouth Sour with Blood Orange Syrup in an ode to the Wall Street Dapper ‘Dan’

11

 

 Flips 

 

PARISIAN SILHOUETTE

The bountiful shape of Edwardian fashion honoured in a flip.Fragrant Vanilla, Aged Cachaça, and Guinness Stout Shaken long and hard with Egg Yolk, Coconut &

Dry Spices

11

 

Pousse-Café

 

BIJOU

The jewel of the after-dinner cocktail. Rich, full flavoured, ruby coloured and yet beautifully crisp: Green Chartreuse, Martini Rosso, Bombay Sapphire London Dry Gin mixed in 1:1:1 and stirred with orange bitters 

12.50

 

CORPSE REVIVER NO. 4 

A drink synonymous with empty plates and the clink of coffee cups, this drink deserves to be seen as a course in itself. Fernet Branca, Cognac, Crème de Menthe Blanc stirred with the full and rich flavours of mint 

and chocolate 

12.50

 

LIBERTÉ D’OR 

A toast to Freedom...and good conversation. Maple Syrup, Grand Marnier Cordon Rouge Stirred with Bacardí Gran Reserva Ocho Años, Créole Aromatic Bitters then served with Dark Chocolate. One opulent drink.

11

 

BOTTLE OF MANHATTAN

FOR 2 TO SHARE 

Friendships have been formed and marriages have been broken over this drink: Rye Whiskey, Italian Vermouth, Maraschino Liqueur & Aromatic Bitters served with a delightful assortment of accompanying garnishes

11.50

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