7
CHAPTER ONE SAPPHIRE CORONET To c r e a t e t h i s c o n c o c t i o n , House Botanists are to begin by warming the milk to ensure the casein ef fectively curdles when it makes contact with the rest of the ingredients. The libation should take o n a ve r y p a l e w h i t e c o l o u r. Let the mixture sit overnight before passing it through a sieve several times. Once at the desired consistency, add juniper extract, and voilà!
INGREDIENTS: Bombay Sapphire gin Va n i l l a m i l k p u n c h Fresh mint Peach liqueur Sugar Fresh lime juice
£12.5
R E F R E S H I N G , S W E E T, M I L K Y
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
9
CHAPTER TWO MRS BEETON’S CURE Botanists must begin by pounding the sweet strawberries with the tarragon a n d v i n e g a r.
INGREDIENTS:
Leave to st and for a for tnight, then strain and b ot t l e fo r u s e . Pa s s t h ro u g h a sieve to ensure a smooth consistency.
Martini Riserva Speciale Bitter aperitif
Add juniper extract along with some Italian red bitters and top with a splash of sparkling wine.
H e n d r i c k’s O r b i u m g i n
Strawberry & tarragon shrub Fresh lemon juice To p p e d u p w i t h s p a r k l i n g w i n e
£13 S W E E T, H E R B A L , B I T T E R
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
11
CHAPTER THREE M I D N I G H T S TA R For this libation, slice across your spent citruses before adding them to a saucepan o f b o i l i n g w a t e r.
INGREDIENTS:
Slowly reduce the liquid by one half and let it cool down.
Ve r m o u t h d e l P r o f e s s o r e R o s s o
Strain through a sieve and add sugar to taste.
Star of Bombay gin
Nonino Quintessentia amaro Chambord black raspberry liqueur Citrus stock Angostura Orange bitters
£13.5 Z E S T Y, F R U I T Y, R I C H
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
13
CHAPTER FOUR THE BRIAR ROSE Po u n d t h e f r e s h r a s p b e r r i e s in order to extract its juices and mix with the base to star t the natural fermentation process.
INGREDIENTS:
Allow the mix to rest for two to three days, but bear in mind that the fermentation may be inf luenced by environment al factors, so prepare this in advance.
Rose leaf-infused Martini Riserva Speciale Ambrato vermouth
Add some Scottish spirit (no - not that one…) and ser ve.
Old Curiosity gin Apothecary Rose gin
Fermented raspberry soda Fresh lemon juice Rose hip jelly
£13 F L O R A L , F R U I T Y, F I Z Z Y
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
15
CHAPTER FIVE C O F R E S I ’ S C A LY P S O Begin by beating the butter and stirring in the honey until the mixture is smooth. As tempting as it may be to eat, tr y to refrain. Instead, add rum to the mix and allow the smooth combination of honey and butter to tame the r u m ’ s st ro n g ch a r a c t e r. Strain it with a sieve, mix in the rest of the ingredients and ser ve.
INGREDIENTS: G a rd e n ia cof fee-in fused Wra y & Nep hew W hite Ove r p ro of rum Grand Marnier orange liqueur Fresh lime juice To p p e d u p w i t h Moet & Chandon Brut Impérial B l a n c N .V. C h a m p a g n e
£13.5 B U T T E R Y, R I C H , F I Z Z Y
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
17
CHAPTER SIX THE AYER’S CHERRY PECTORAL For this concoction, begin by resting the grain-based spirit with the lightly-charred oak staves. Leave the rest to time. Botanists are encouraged to keep busy with the upkeep of my House of Bot anicals during this time, such as tending to the plants or dusting my fauna collection. T h e re a f t e r, m i x i n t h e re st of the ingredients, including some delectable caramel.
INGREDIENTS: Bottle-aged Grey Goose L’ O r i g i n a l v o d k a Martini Riserva Speciale Rubino vermouth Visciolata del Cardinale cherry wine Caramel Fresh lemon juice
£13 S W E E T, R I C H , F R U I T Y
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
19
CHAPTER SEVEN THE NOLET WINDMILL In a copper saucepan, bring water to the boil and add the rice. Once cooked, pound the rice with the cooking water to extract the starch. Strain through a sieve and bottle for use. Add the rest of the ingredients and ser ve. Yo u w i l l n e v e r h a v e e n j o y e d rice quite like this!
INGREDIENTS: Ketel One vodka Asahara Shuzo nigori yuzushu Rice starch Lemon verbena syrup Fresh lime juice
£12.5 R E F R E S H I N G , L I G H T, C I T R U S Y
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
21
CHAPTER EIGHT 1889 Bring a large measure of water to simmer and add the finelychopped horseradish and celer y. Keep stirring the liquid a n d a d d s o m e s u g a r. G r i n d ever ything and add t h e v i n e g a r.
INGREDIENTS:
Pa s s t h e m i x t u re t h ro u g h a sieve, add all the ingredients (apart from the quinine) and allow it to cool down.
Horseradish & celery shrub
Finish off with quinine extract, which we love with gin, but which also works surprisingly well with the agave counter part.
Franklin & Sons rosemary & black olive tonic water
Enemigo 89 Añejo Cristalino tequila Aperol aperitif
Fresh lime juice
£14 R E F R E S H I N G , S P I C Y, E A R T H Y
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
23
CHAPTER NINE A R E V E R E D L I B AT I O N Drub the sweet almonds and sprinkle them with salt. Botanists should note that this will not actually make them salty. If the dosage is accurate, it will simply add new layers of f lavour with which to work . Add water and sugar and leave it to sit overnight. Once ready, pass through a sieve and add the rest of the ingredients for a delightfully smoky potation.
INGREDIENTS: Alipús San Juan mezcal Strega herbal liqueur C o c c h i d i To r i n o v e r m o u t h Salted orgeat syrup Fresh lime juice Grated fava tonka bean
£14 S W E E T , S M O K Y, H E R B A L
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
25
CHAPTER TEN LANGSTROTH’S HONEY JAR Botanists are to begin by m e l t i n g s o m e b e e s w a x . Po u r the melted beeswax into a bottle, creating a wax layer around its inside.
INGREDIENTS:
Then, pour the whiskey into the coated bottle and leave it to rest for a week. During this time, the bourbon will develop a rather particular texture.
Honey
Beeswax-infused Bulleit Bourbon whiskey
Homemade botanical bitters
To f i n i s h , a d d h o n e y a n d t h e botanical tincture carefully craf ted specifically for this particular libation.
£13 S W E E T, F L O R A L , R I C H
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
27
CHAPTER ELEVEN S C O T T I S H N E C TA R Macerate some dr y orange z e s t w i t h t h e S c ot t i s h l i qu i d fo r e xc e l l e n c e : t h e s o - c a l l e d “ w a t e r o f l i fe ” . Once achieving the desired taste, strain and bottle. A certain peatiness is now required to balance the zesty f lavours of the concoction. Combine the rest of the ingredients, ser ve and raise a toast to a long and prosperous life.
INGREDIENTS: Orange zest-infused Monkey Shoulder Scotch whisky L a p h ro a i g 1 0 y r S c o t c h w h i s k y Mandarin liqueur Apricot jam Ginger syrup Fresh lemon juice F e n t i m a n’s s o d a w a t e r
£13 F R E S H , S M O K Y, S P I C Y
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
29
C H A P T E R T W E LV E OUT IN THE VINEYARDS First, finely chop and batter the fresh grapes. Mix the battered grapes with sugar to add texture and strain off the exocar p. Add burgundy brandy and Japanese whisky for a deep, yet fresh and herbal, libation.
INGREDIENTS: S u n t o r y To k i J a p a n e s e w h i s k y Joseph Cartron 8yr Marc de Bourgogne Bénédictine herbal liqueur St-Germain elderf lower liqueur Grape purée Fresh lime juice
£13.5 FLORAL, HERBAL, FRESH
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
31
CHAPTER THIRTEEN THE LIQUOR LEGEND Pe s t l e t h e r i p e p l u m s a n d tamarind, then add water and s u g a r. Pa s s t h ro u g h a s i e ve and discard any undesired bits of fruit. A sensational summertide sip or a wonder ful winter warmer, the notes of cognac and fig make this libation suitable for any occasion. This t asty tipple i s a l s o we l l - k n ow n i n Tu rkey as ‘sharbat’.
INGREDIENTS: H e n n e s s y V. S . c o g n a c Fig liqueur Ta m a r i n d a n d p l u m s h e r b e t Angostura bitters
£12.5 T A N G Y, L I G H T , R E F R E S H I N G
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
33
CHAPTER FOURTEEN A N O D E T O D O N FA C U N D O Infuse finely-chopped ginger and lemongrass into a syrup. Add a dram of olive brine for a touch of savouriness.
INGREDIENTS:
Finish the potation with aged rum a n d l e g e n d a r y l i qu o r. A p u n chy drink for the brave...
Quaglia chinotto liqueur
Bacardi Añejo Cuatro rum
C h a r t r e u s e Ye l l o w h e r b a l l i q u e u r Olive brine Ginger & lemongrass cordial Brazi l nut bitters
£13 S AV O U R Y, S W E E T , H E R B A L
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
35
CHAPTER FIFTEEN
Temperance S I M P LY T H E Z E S T
For this concoction, infuse fresh lemon verbena with w a t e r a n d s u g a r, to c re a t e a zesty and herbal syrup. Mix all ingredients in a glass with carbonated botanical a n d qu i n i n e w a t e r.
INGREDIENTS: Seedlip Gro ve 42 non-alcoholic spirit Æcorn Bitter non-alcoholic aperitif Æcorn Aromatic non-alcoholic aperitif Lemon verbena syrup Fentimans botanical tonic water
£9 B I T T E R S W E E T, H E R B A L , R E F R E S H I N G
T H E G A R D E N S TA P L E Infuse freshly-picked rhubarb and lemon balm with water and sugar to create an ear thy and sweet syrup.
INGREDIENTS:
Add all ingredients to a draught of fermented tea.
Rhubarb & lemon balm syrup
Seedlip Garden 108 non-alcoholic spirit
Fresh lime juice To p p e d u p w i t h k o m b u c h a
£9 S W E E T, H E R B A L , E A RT H Y
37
CHAPTER SIXTEEN T H E C O N S TA N T G A R D E N E R
FOR FOUR TO SHARE To p r e p a r e t h i s c o n c o c t i o n , vigorously mix all chilled ingredients in a bowl before transferring the mixture to o u r u n i qu e i n f u s e r.
INGREDIENTS:
Add exotic hibiscus f lowers for colour and t ar tness and enjoy this compounded libation with trusted friends and companions.
Aloe vera juice
The Botanist gin Cointreau orange liqueur
Hi biscus liqueur Kaffir lime syrup Fresh lime juice
£48 S W E E T, R E F R E S H I N G , F L O R A L
GOOD FOR THE GOOSE
FOR SIX TO SHARE Begin by preparing the citric acid-for tified orange juice. Mix it well and ser ve in a l a r g e p i t ch e r. To p u p w i t h s p a r k l i n g wine and enjoy with beloved associates.
INGREDIENTS: G r e y G o o s e L’ O r i g i n a l v o d k a St-Germain elderf lower liqueur Mandarin liqueur Orange juice Citrus stock To p p e d u p w i t h s p a r k l i n g w i n e
£72 C I T R U S Y, S W E E T , F I Z Z Y
38
WHITE WINE
£
FINCA VALERO BLANCO MACABEO D.O .
£6.5 750ml £ 2 6
Cariñena, Spain
MAISON BELENGER BLANC
Côtes de Gascogne, France
CONTO VECCHIO PINOT GRIGIO
Ve n e t o , I t a l y
D O M A I N E RO U X P È R E ET FILS LES COTILLES C H A R D O N N AY
Burgundy, France
RED WINE
175ml
£7 750ml £ 2 9 175ml
175ml 750ml
£7.5 £32
£9 750ml £ 3 8 175ml
T E R R A Z A S R E S E RVA T O R RO N T É S
750ml
£60
C L O U DY B AY S AU V I G N O N B L A N C
750ml
£70
Cafayate, Argentina
Marlborough , New Zealand
F I N C A VA L E RO TEMPRANILLO G A R N AC H A
175ml
P O D E R I DA L N E S P O L I FICO GRANDE S A N G I OV E S E
175ml
R I VA L E O N E BARBERA
175ml
D O M A I N E RO U X P È R E ET FILS LES COTILLES PINOT NOIR
175ml
Cariñena, Spain
Emi lia-Romagna , Italy
Piedmont, Italy
Burgundy, France
T E R R A Z A S R E S E RVA MALBEC
Mendoza , Argentina
NUMANTHIA
To r o , S p a i n
C H E VA L D E S A N D E S
Mendoza , Argentina
ROSÉ P E T I T PA P I L L O N G R E N AC H E
Languedoc-Roussi llon , France
C H Â T E AU D ’ A S T RO S
Côtes de Pro vence, France
£ £6.5 750ml £ 2 6
ROY A L T O K A J I L AT E H A RV E S T To k a j , H u n g a r y
£39
ALL STILL WINES ARE SERVED IN 175ML MEASURES AS STANDARD , BUT ARE ALSO AVAILABLE IN 125ML MEASURES UPON REQUEST.
£6.5 £26
750ml
£7 £29
750ml
£8 £34
750ml
750ml
£9 £38
750ml
£52
750ml
£120
750ml
£150
D E S S E RT W I N E
175ml
750ml
£
£ 100ml 500ml
£10 £48
39 C H A M PA G N E MOËT & CHANDON B RU T I M P É R I A L B L A N C N . V. MOËT & CHANDON B RU T I M P É R I A L RO S É N . V.
£ £15 £88 1500ml £ 1 8 5 125ml
750ml
750ml
BUBBLES VA P O R E T T O EXTRA SECO SPUMANTE
£ 750ml
£8 £42
125ml
£105 £225
C H A P E L D OW N B RU T N . V.
750ml
£65
750ml
£70
1500ml
MOËT & CHANDON G R A N D V I N TAG E BLANC
750ml
£120
C H A P E L D OW N S PA R K L I N G E N G L I S H RO S E N . V.
MOËT & CHANDON G R A N D V I N TAG E RO S É
750ml
£145
PORT
VEUVE CLICQUOT Y E L L OW L A B E L N . V.
750ml
£95
TAY L O R ’ S L B V
D o u r o Va l l e y , P o r t u g a l
750ml
£230
WA R R E ’ S O T I M A 10 Y E A R O L D TAW N Y
500ml
VEUVE CLICQUOT L A G R A N D E DA M E V I N TAG E B L A N C
750ml
RU I N A R T B L A N C D E B L A N C S N . V.
750ml
£130
D O M RU I N A R T V I N TAG E B L A N C D E BLANCS
750ml
£220
DOM PÉRIGNON V I N TAG E B L A N C
750ml
£240
DOM PÉRIGNON V I N TAG E RO S É
750ml
£480
DOM PÉRIGNON V I N TAG E BLANC P2
750ml
£510
D o u r o Va l l e y , P o r t u g a l
£ 100ml
100ml
£7.5 £54 £12 £58
SMALLER QUANTITIES ARE AVAILABLE UPON REQUEST. A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
40
BEERS & CIDERS
£
W H I T S TA B L E B AY B L O N D E L AG E R
330ml
£5
F I V E G R A I N L AG E R
330ml
£5.5
S I N G H A T H A I L AG E R
330ml
£5.5
BEAR ISLAND E A S T C OA S T PA L E A L E
330ml
£5.5
W H I T S TA B L E B AY PA L E A L E
500ml
£6.5
A S PA L L D R AU G H T C Y D E R
330ml
£6
R E KO R D E R L I G B O TA N I C A L S C I D E R RHUBARB, LEMON & MINT
330ml
£6.5
HEINEKEN 0.0%
330ml
£3.5
F R E E S TA R 0 . 0 %
330ml
£4
A DISCRETIONARY 12.5% SERVICE CHARGE WILL BE ADDED TO ALL TRANSACTIONS.
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