Since the turn of the 20th century, hospitality has grown considerably, with hosts competing to offer the very best to their guests. The ingenious minds of the prohibition era bartenders - who worked without any recipes - coupled with customer driven demand for higher quality products, saw the 20th century become the age of innovation and flair in the cocktail circuits.
Contemporary bartenders have the luxury of drawing on these established classics, whilst building on them to develop drinks for the modern customer.
Here at Cliveden, we love to reflect on and celebrate history, indulging in that nostalgic era using only the finest ingredients. Please savour our signature cocktails as you sit back, relax and take in the surroundings, as past esteemed guests certainly would have.
BERRY EXPLOSION COCKTAIL | £28.00
Indulgent cocktail experience with gin, crushed mixed berries, mint, lime juice and cranberry juice
An intoxicating mix of flavours, this cocktail perfectly captures the essence of the Flying Fortress, the plane that ruled the air during the second world war and inspired two movies.
Fredrick Prince of Wales resided at Cliveden from 1737, but died in 1751, never ascending to the throne. Fredrick’s love of Handel’s music made Cliveden the setting for numerous fetes and balls.
CLIVEDEN
Belvedere Vodka, Grand Marnier, Rose Liqueur and 24 Carat Gold, topped with Laurent-Perrier, Héritage NV
Commemorating the date that George Villiers’ Cliveden was built, we have created this exceptional cocktail, served in a beautiful saucer glass.
PROFUMO
The Botanist, Strawberry Liqueur, Orange Curaçao, Lychee Liqueur with a real Hibiscus flower, topped with Laurent-Perrier, Rosé Brut
This fruity concoction marks the infamously scandalous event from 1961.
HISTORICAL COCKTAILS
ASTOR
The Botanist, Mount Gay Black Barrel, Fresh Lemon, Gomme Syrup and Orange Juice
This recipe was adapted from ‘Old Waldorf Bar Days’ where the drink was accompanied by the following notation, “Perhaps named after John Jacob of that name; perhaps after William Waldorf, his cousin; however, chances are, it was originated either at the old Astor House or the Astor Hotel, and took its name from its bar of nativity”.
ASTORIA
Noilly Pratt, Haymans Old Tom Gin, Regans Orange Bitters
A reverse martini, if you will. Light enough for warm weather but with just the right amount of impact to displace a white wine on your go-to list. As noted in the The Waldorf Astoria Bar Book, it was “named after the big annex to the old Waldorf which, at its opening in 1897, became the main part of the establishment”.
CHINESE
Mount Gay Black Barrel Rum, Pierre Ferrand Dry Curacao, Maraschino Liqueur, Grenadine, Angostura Bitters
A version of this cocktail dates back to the late 19th century, first found in 1896’s French cocktail book, ‘Bariana’ by Louis Fourquet. A popular favourite, it was featured in most of the major cocktail books of the early 20th century. The mysticism of the Orient was a popular theme of the era, with many houses including a Chinese-themed room.
BUBBLY COCKTAILS
Prosecco, Aperol, Soda
This Italian aperitif, lighter than Campari, was created in 1919, the Spritz became famous in the 50’s, with a simple 3, 2, 1 recipe.
Named after the American aviator who pioneered for women in aviation, this cocktail is the perfect combination of fizz, fruit and pure class.
Rémy Martin VSOP, Bitters, Laurent-Perrier, Héritage NV
Written about in 1862 and described as an American Classic, the recipe hasn’t changed and is one of the International Bartenders Association’s official cocktails.
MARTINIS
With a history that is not fully known but generally seen in literature from the turn of the 20th Century, this now-iconic drink has many derivations, but nothing beats a well-made Martini. We make our Martini dry, letting the Vermouth caress the ice, but nothing more. Our preferred pour is either Belvedere Vodka or Sipsmith Gin, but please let us know if you prefer yours with another.
Over the years, the word ‘Martini’ or the suffix ‘tini’ has been used to create a whole range of drinks. We have selected a few we enjoy.
Belvedere Vodka, Chambord, Pineapple Juice
Created in the 1980’s in New York, a sweet fruity aperitif using vodka, and dark raspberry liqueur from the Loire Valley, France.
1953, Casino Royale. Ian Fleming’s fictional character, James Bond, orders “3 measures of gin, one of vodka and half a measure of Kina Lillet” So that’s how we do it!
C LASSIC COCKTAILS
MOSCOW MULE
Belvedere Vodka, Ginger Beer, Fresh Lime Juice
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The story of how the Moscow Mule came to be invented is debated, but the most well-known account was that the cocktail was invented in 1941 by John G. Martin. The Mule was born in Manhattan but “stalled” on the West Coast for the duration. The birthplace of “Little Moscow” was in New York’s Chatham Hotel. That was back in 1941 when the first carload of Jack Morgan’s Cock ‘n’ Bull ginger beer was railing over the plains to give New Yorkers a happy surprise…
MARTINEZ
Hendricks Gin, Martini Rosso, Maraschino, Bitters
Before the Martini, there was the Martinez. The story being that it was created by “Professor” Jerry Thomas (regarded as the 1st celebrity bartender in the 1800’s) for a patron travelling to Martinez, California.
NEGRONI
Campari, The Botanist, Martini Rosso
Named after Count Camillo Negroni in the 20’s. A regular in the then-Casoni Bar, the Count asked for an Americano ‘with a bit of kick’. The bartender added a measure of gin, Patrons would ask for ‘one of Count Negroni’s drink’ and this just became Negroni.
BOULEVARDIER
Monkey Shoulder, Campari, Martini Rosso
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The Boulevardier is one of the most timeless Negroni variations & it actually predates its gin fueled cousin. You can thank Prohibition for its creation, back when it was the signature drink of Erskine Gwynne, expatriate writer, socialite and nephew of railroad tycoon Alfred Vanderbilt.
ROB ROY 21
Glenfiddich 12, Martini Rosso, Bitters
The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith, loosely based upon Scottish folk hero Robert Roy MacGregor.
MANHATTAN
Woodford Reserved, Martini Rosso, Bitters
Legend has it that this was created at the Manhattan club in the early 1870’s for a gala banquet being hosted by Jennie Jerome (Sir Winston Churchill’s mother). Try a twist on a classic with Mount Gay Black Barrel Rum.
SIDECAR
Rémy 1738, Cointreau Noir, Fresh Lemon Juice
The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, although the exact origin is unclear, but it is thought to have been invented around the end of World War I in either London or Paris.
CHURCHILL
Bruichladdich The Classic Laddie, Martini Rosso, Cointreau, Fresh Lime Juice
Created for Sir Winston Churchill on one of many visits to the Savoy.
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RÉMY FRENCH 75 25
Rémy VSOP, Fresh Lemon Juice, Laurent-Perrier, La Cuvée Brut
There are many stories about this drink, the most prolific is that it was created in 1915 at the New York Bar in Paris by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
Famously a non-drinker, Lady Astor is widely written about having no patience for those who imbibed too heavily. To that end, we have a selection of tasty drinks that don’t need alcohol.
New London Light, grapefruit juice, lemon juice, homemade Earl Grey syrup topped with bitter lemon tonic.
BELVEDERE VODKA
Belvedere has been pioneering the luxury vodka market since its launch in the USA in 1996, hailing from Poland, where vodka production can be traced back over several centuries.
The vodka is made only using Dankowskie Gold Rye and is distilled 4 times in small batches ensuring the optimum clarity, quality and character is maintained. The Rye gives a velvety smooth texture, subtle sweetness and a clean fresh finish.
They are also fortunate to own their own water supply. Careful management of this includes it being filtered up to 11 times to make it soft and pure.
Nose: Faint hint of vanilla along with some gentle, soft cream characteristics.
Palate: Full and round with a medium-bodied weight and rich, velvety texture. Some vanilla swaying between sweet and savory with a hint of white pepper and spice.
Finish: Good length with notes of almond, clotted cream and some faint almond and Brazil nut characteristics.
VODKA
The name “vodka” is a diminutive form of the Slavic word voda (water), interpreted as ‘little water’. Traditionally, vodka is made by the distillation of fermented grains or potatoes, though some modern brands use other substances, such as fruits or sugar.
KETEL ONE
The Nolet distillery was established in 1691, and 10 generations of the Nolet family having worked in this historic business. In 1983, Carolus Nolet created the Ketel One recipe and launched it in the US.
REYKA
An Icelandic vodka, distilled from wheat and barley. It is also the world’s first “green” vodka, it being made from glacial water and distilled using sustainable energy from geothermal heat.
GREY GOOSE
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Starting with winter wheat grown in the Picardy region of France, fermented and distilled into a high proof spirit, it is shipped south to Cognac where it is blended with the pristine spring water there. Clear and fresh with elegant floral notes, and soft smooth taste with hints of almonds.
WILLIAM CHASE VODKA
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Started in 2008 by William Chase, a potato farmer who was already known for his Tyrells crisps, he wanted to create a luxury potato vodka. With a lot of research and some copper stills, this gold medal winning Vodka is exceptional and smooth.
ZUBRÓWKA BISON VODKA 16
Vodka flavoured with Bison Grass has been made in the Bialowie a region for over 600 years. A favourite amongst Polish nobility it is now protected under strict guidelines and only produced by the Polomos Bialystok Distillery. The grass is crushed and the vodka passes over it several times until it has that light green hue. A blade of bison grass is traditionally placed in each bottle of Żubrówka, though this is largely decorative.
EDWARDS 1902 ENGLISH RHUBARB VODKA
Is made by marrying together locally grown Yorkshire Rhubarb with award winning English potato vodka to make a deliciously fruity and flavorful vodka.
EDWARDS 1902 ENGLISH POTATO VODKA
Edwards 1902 is a premium English potato vodka made from King Edward potatoes grown across Lincolnshire and Yorkshire farms. Uniquely creamy, Edwards 1902 is perfect sipped on the rocks or in a classic Martini
STOLICHNAYA ELITE
Using grain from their own fields in Tambov, Russia, this ultra-premium vodka is all about perfection. Filtered at 15° exactly, Using old Russian techniques, the impurities are removed by leaving the casks in subzero conditions outside so that they freeze to the barrel wall.
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The invention of gin in the mid-17th century is often falsely credited to Dutch physician Franciscus Sylvius. although the existence of genever is confirmed in Philip Massinger’s play The Duke of Milan in 1623, when Sylvius would have been about nine years old. It is further claimed that English soldiers who provided support in Antwerp against the Spanish in 1585, during the Eighty Years’ War, were already drinking genever for its calming effects before battle, from which the term “Dutch courage” is believed to have originated.
Gin is a spirit which derives its predominant flavour from juniper berries, every gin producer will then select a number of botanicals to bring individual flavour and style. Popular botanicals and/or flavouring agents for Gin often include citrus elements, such as lemon and bitter orange peel. Each distillery will chose various combinations are other flavours which may include anise, angelica root, orris root, liquorice root, cinnamon, almond, cubeb, savoury lime peel, grapefruit peel, dragon eye, saffron, frankincense, coriander, nutmeg, cassia bark and many others, making each gin unique and interesting.
ICONIC GIN (40%)
Our handcrafted London Dry Gin takes you on a sensory journey through an eclectic blend of botanicals, inspired by the beautiful and unique characteristics of our hotels, each as distinctly individual as our guests.
Aviation American Gin is a brand of gin first produced in Portland, Oregon by founders Christian Krogstad and Ryan Magarian in 2006. It is referred to as an American dry gin, meaning the taste profile is less strongly juniper flavoured than some other gins.
Sipsmith London dry gin is distilled from the finest English wheat spirit with ten carefully selected botanicals, blended with the exceptionally pure water of Lydwell Spring.
This is a small batch Islay Gin from the makers of Bruichladdich, using a rare `ugly betty` still, taking 4 times longer to distill. They have hand foraged 22 additional botanicals from Islay to create a fresh gin.
Owned by William Grant & Sons, this Scottish gin was first introduced in 1999. The unique flavours of rose and cucumber made it an immediate hit. The apothecary-style bottling adding to its popularity, winning awards worldwide and dominates the British gin market.
Introduced in 2000, this 4 times distilled gin was developed for the martini market. Named after the still it was first created in, ‘Number 10’, and using whole fruits rather than peels to add citrus notes, this gin is ideal for creating the perfect gin Martini.
First distilled in 1998, this super premium London dry gin has an amazing story behind it. Martin was an avid traveler, and it became his opinion that relying on a single source of juniper berries was a big mistake. Rather, he would select the crop from numerous sources, always choosing the fattest berries that were rich in oils and aromatic loveliness. Those and only those would make it into his gin.
Hailing from the Black Forest in Germany, this gin uses 47 different plant ingredients, including a subtle hint of cranberries. Taking its design inspiration from old chemist bottles, brown glass is used to protect the gin from UV.
PLYMOUTH GIN (41.2%)
Protected under Geographical Indication, the only distillery now in Plymouth is the Black Friars Distillery. Opened in 1793, this dry London style gin uses more root ingredients to bring a more earthy flavour.
HAYMAN ‘OLD TOM’ (40%)
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After the government slapped distillers and drinkers alike with a punitive set of high tariffs and taxes back in the 18th century, pub owners would hang a plaque painted with a black cat – an Old Tom – outside of their establishments to signal the availability of a very special style of not-entirely-legal liquor. Gin lovers could pop money into a slot beneath the cat’s paw and out would come pouring a shot of homemade gin, distilled in a style now known as Old Tom. A slightly sweeter gin than London dry.
BLOOM (40%)
A light, delicate and floral gin with a totally unique, slightly sweet taste. Bloom is created using a bespoke blend of 3 botanicals: honeysuckle, chamomile and pomelo.
TANQUERAY (43.1%)
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Originally distilled by Charles Tanqueray in 1830 and sold in his shop on Vine Street until the distillery was destroyed in WW2, Tanqueray’s key botanicals are juniper, coriander, angelica root and liquorice, and is a typical London dry gin.
BOMBAY SAPPHIRE (40%) 15
This gin was launched in 1987, taking its name from the Star of Bombay, a violet-blue sapphire given to silent film actress Mary Pickford by her husband, Douglas Fairbanks. It is a triple distilled gin using 10 botanicals to obtain a lighter and more floral gin.
BATHTUB GIN (43.3%)
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An extraordinary award-winning gin, produced by the enigmatic Professor Cornelius Ampleforth. Made using the traditional method of Cold Compounding. Very high quality copper pot-still spirit is infused with ingredients including juniper, orange peel, coriander, cinnamon, cloves and cardamom. The result is an extraordinary gin, lightly tinted by the botanicals, with a flavour which is both bold and perfumed all at once. Sure to be a hit with amateur and professional mixologists alike.
GIN MARE (42%)
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Made in the small Spanish fishing town of Vilanova, just outside the city of Barcelona, Gin Mare epitomises the Mediterranean spirit. Crammed with local Mediterranean botanicals and positively singing a pretty little sunshine ditty, it’s a true mark of luxury, with rich oils filling the cheeks and sending the drinker on something of an adventure.
“They all thought she was dead; but my father he kept ladling gin down her throat till she came to so sudden that she bit the bowl off the spoon.” - George Bernard Shaw ‘Pygmalion’
Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then often aged in oak barrels. Mount Gay Distillery has deeds dating back to 1703, making it the oldest existing brand of rum in the world.
Fruit notes of banana and apricot with a smoky taste imparted from the Kentucky bourbon casks it is aged in.
matured in deeply charred bourbon casks to give spicy aromas to this balanced and bold rum.
A blend of rum aged for 8 to 15 years to give a rich oaky taste with warm spices and vanilla.
A new and very exciting addition to the Mount Gay range. 1703 celebrates the foundation of the Barbados-based Mount Gay distillery, and it was created by the master distiller, Allen Smith. It contains rums that have been aged for between 10 and 30 years.
TEQUILA
Tequila is a regional specific name for a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, Mexico. See our Cigar Menu for selection of Cuban Cigars.
Botanist gin, Italicus Rosolio di Bergamotto, Antica Formula, Noilly Prat
WHISKY
The 3 ingredients needed to make whisky are water, malt and yeast. The processes are the same for each distillery, the fermentation of malt to create wort (basically beer) which is then distilled in copper stills. The size and shape of the still is a major variation between distilleries, with tall stills giving lighter spirits like Glenmorangie, and short stills giving heavier liquids like Glenfiddich. The maturation process in oak, for a minimum of 3 years (by law), is what gives the spirit its flavour and colour.
GLENFIDDICH
Built by William Grant in 1886, it has been a distillery of innovation and passion which has led to their whisky taking its place as the worlds most awarded whisky.
12 YEARS (40%)
Aged in American Bourbon for a minimum of 12 years, fresh apple and pears are the flavours most associated with this smooth drink.
15 YEARS SOLERA (40%)
Created by David Stewart, using a unique method based on Port Solera method. It is the only 15-year whisky in the top 10 single malts.
18 YEARS (40%)
Using Oloroso Sherry and American Oak casks, 18 years allows richer flavours to show themselves; baked apple, cinnamon, and robust oak.
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BRUICHLADDICH
There are many who would see whisky distilling as an industrial process – a means of standard manufacture and nothing more. Bruichladdich distillery understand distilling to be an ancient art, one that has intrigued the human spirit for centuries. A mysterious and enigmatic alchemy that explores the very depths of the distiller’s soul.
Made from 100% Scottish barley, trickle distilled and then matured for its entire life by the shores of Lochindaal in premium American oak, it is a testament to the quality ingredients used.
Port Charlotte showcases the supreme elegance of this remarkable single malt - a union of the classic floral elegance of Bruichladdich and heavy peat.
“A lady came up to me one day and said ‘Sir! You are drunk’, to which I replied I am drunk today madam, and tomorrow I shall be sober but you will still be ugly.” - Sir Winston S. Churchill
THE MACALLAN
The Macallan is a single malt scotch whisky based in Speyside. Founded in 1824 it has established itself as an incomparable symbol of creativity and craftmanship. With an unrivalled commitment to the mastery of wood and spirit, the distinct flavour profile of rich dried fruits, vanilla and wood spice is reassuringly familiar in every glass of The Macallan.
THE MACALLAN DOUBLE CASK 12-YEAR-OLD (40%)
Matured in European and American sherry seasoned casks for 12 years, this whisky has a flavor profile of creamy toffee, candied orange and gentle spice.
THE MACALLAN DOUBLE CASK 15-YEAR-OLD (43%)
This whisky is a balanced single malt created by bringing the perfect harmony of European and American oak into one exceptional single malt whisky. This balanced whisky has flavours of butterscotch, apple, and sweet spice.
THE MACALLAN DOUBLE CASK 18-YEAR-OLD (43%)
The perfect partnership of Oloroso sherry seasoned American and European oak casks creates the distinctive, warm character of this harmonious single malt. This whisky has flavors of toffee, sweet ginger and sultanas.
THE MACALLAN SHERRY OAK 25-YEAR-OLD (43%)
Matured exclusively in hand-picked sherry seasoned oak casks from Jerez for richness and complexity. The European oak influence provides rich notes of raisin, ginger and rich oak.
THE MACALLAN DOUBLE CASK 30-YEAR-OLD (43%)
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This release showcases The Macallan’s unwavering commitment to uncompromised excellence as oak influence is the single greatest contributor to the quality, natural colour and distinctive aromas and flavors of our single malt whiskies. Matured in European and American sherry seasoned oak casks for 30 years, these 3 decades of maturation provide complex notes of sweet oak, soft spice, and toffee.
THE MACALLAN EXPERIENCE 200
A handpicked selection of our favorite whiskies from The Macallan.
THE MACALLAN DOUBLE CASK 15-YEAR-OLD (43%)
THE MACALLAN DOUBLE CASK 18-YEAR-OLD (43%)
THE MACALLAN SHERRY OAK 25-YEAR-OLD (43%)
Served as 25ml per whisky.
Matured embracing 200 years of heritage, Time: Space Mastery is a testament to our commitment to craftsmanship and innovation.
LOUIS XIII
One Century in a bottle, each decanter takes 4 generations of cellar masters over 100 years to craft. LOUIS XIII is a blend of up to 1,200 eaux-de-vie, the youngest of which is at least 40 years old and created exclusively with grapes from Grande Champagne, the most prestigious region of Cognac. Rich in aromas of myrrh, plum, honey and jasmine with a complex warm, harmonious and spicy palate culminating in an extremely long finish of an hour or more, LOUIS XIII is the King of Cognacs.
THE CONNOISSEURS
COGNACS
Named after the town Cognac, the wine growing region on the west coast of France to the north of Bordeaux. The region has an AOC (appellation d’origine contrôlée) meaning that only Brandy made under the strict rules of the region may bear the name Cognac. The specified grape is Ugni Blanc and must be twice distilled in copper pot stills and aged for at least 2 years in oak casks from Limousin or Tronçais.
Here at Cliveden we understand that quality can take time and that the best results come to those who wait. This is why we have chosen to showcase the Cognacs of Rémy Martin.
Founded in 1724, Rémy Martin source its grapes exclusively from fine Champagne, the most sought-after region of Cognac, and have never compromised on the pursuit of excellence.
RÉMY MARTIN
RÉMY MARTIN VSOP
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Dominant notes of vanilla thanks to longer ageing in French Limousin oak barrels, followed by ripe apricot, baked apple, and an elegant floral note. A perfect harmony between the firm character of ripe fruit and subtle notes of liquorice, offering a great complexity of elegant and powerful aromas. Well-balanced, structured, and multi-layered, it combines the roundness of ripe fruit with a silky texture.
RÉMY MARTIN 1738
Generous notes of plum and fig marmalade rounded out by intense oaky notes of toffee and toasted bread. The mellowness of butterscotch and baked spices with hints of dark chocolate. Exceptionally round with a creamy aftertaste and a concentration of nutty aromas imparted by a careful blend of eaux-de-vie aged in toasted French oak casks.
RÉMY MARTIN XO EXCELLENCE
Wide spectrum of aromas of late summer fruit, combined with rich floral notes of white flowers such as jasmine. The perfect expression of Fine Champagne opulence on the palate with mature flavors of juicy plums and candied oranges, with a hint of hazelnuts and cinnamon. Velvety, rich, and lingering.
RÉMY MARTIN CENTAURE DE DIAMANT
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The precious Fine Champagne reserves reveal delicate floral notes of honeysuckle and iris, married with rare aromas such as hazelnuts and dried figs. A myriad of flavors bursts forth, like the many facets of a diamond, with melting sensations of candied fruit. A soft satin texture with a magnificently long finish.
HENNESSY
Founded in 1765 by Irish soldier Richard Hennessy, creating the benchmark VSOP in 1817 and constantly delivering highest quality cognacs, the Maison has become one of the world’s best known and finest cognacs.
HENNESSY XO
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The original ‘extra-old’ cognac, first bottled in 1870 by Maurice Hennessy for family and friends. Darker and much more complex than the VSOP, with appealing leather and tobacco notes and a touch of spice – a great cigar cognac.
HENNESSY 250
Released to commemorate Hennessy’s 250th anniversary in 2015, the 250 Collector Blend is comprised of eaux-de-vie aged for between 15 and 35 years in 250-litre barrels. Rich and spicy, yet elegant, this is a superb cognac for any connoisseur.
HENNESSY PARADIS RARE COGNAC
Blends of 25 to 130 year old eaux-de-vie shows delicate character, with floral notes of Jasmine overlying red berries. Hennessy Paradis is a cognac of extraordinary purity and finesse, with exceptional depth and elegance. A delightfully smooth, sophisticated digestif.
HERMITAGE COGNAC
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Hermitage Single Estate Cognacs come mainly from the two top crus, Grande and Petite Champagne. Hermitage Cognacs are selected from the very best and have aged for many years in oak barrels to develop their individual styles. No two Hermitage Cognacs are the same and each one offers a truly unique and totally individual experience.
HERMITAGE GRAND CHAMPAGNE 2010
A young cognac but with the characteristic mature mocha style of the 2000 with a tangerine finish.
HERMITAGE GRAND CRU 30 YEARS
From Reaux in Petite Champagne, soft and easy to drink with a rich nutty, spice and coffee flavour and mature pineapple background.
HERMITAGE GRAND CRU 1966
Another great cognac from Reaux, smooth and well-balanced with chocolate and mocha flavours.
HERMITAGE GRAND CRU 1947
From Sigogne, north of Cognac and close to Grande Champagne. Lots of nutty aromas and tastes.
We also have many fine cognacs from other houses within the region on our digestif trolley in the library bar.
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HOMAGE de HENNESSY 130
Founded in 1765 by Irish soldier Richard Hennessy, creating the benchmark VSOP in 1817 and constantly delivering highest quality cognacs, the Maison has become one of the world’s best known and finest cognacs. Served as 15ml per cognac.
HENNESSY XO
Dominant notes of vanilla thanks to longer ageing in French Limousin oak barrels, followed by ripe apricot, baked apple, and an elegant floral note. A perfect harmony between the firm character of ripe fruit and subtle notes of liquorice, offering a great complexity of elegant and powerful aromas. Well-balanced, structured, and multi-layered, it combines the roundness of ripe fruit with a silky texture.
HENNESSY PARADIS
Over 100 eaux de vie aged between 25 and 130 years old, floral notes of jasmine and honeysuckle, lead to honey and mild spices on the palate with candied fruits, dried roses before leaving a richness on the palate to leave you unravelling hidden flavours.
RICHARD HENNESSY
One of the world’s most luxurious and prestigious cognacs, this tribute to the founder blends over 100 eaux de vie, some dating back to the early 1800’s. Blossom and spice fill the nose, ripe juicy fruits accompanied by spice and oak coat the palate, taking its time to leave the palate, the very long finish will leave you amazed.
TASTE of RÉMY MARTIN 180
If you have a favourite cocktail not listed here, just ask one of our bar team. If we can make it, we will be delighted to serve it.
Cliveden House is honoured to present the Taste of Rémy Martin. Served as an exclusive flight of 15ml per cognac. Founded in 1724, Rémy Martin sources its grapes exclusively from fine Champagne, the most sought-after region of Cognac.
RÉMY MARTIN XO EXCELLENCE
Wide spectrum of aromas of late summer fruit, combined with rich floral notes of white flowers such as jasmine. The perfect expression of Fine Champagne opulence on the palate with mature flavors of juicy plums and candied oranges, with a hint of hazelnuts and cinnamon.
RÉMY MARTIN CENTAURE DE DIAMANT
The precious Fine Champagne reserves reveal delicate floral notes of honeysuckle and iris, married with rare aromas such as hazelnuts and dried figs. A myriad of flavors bursts forth, like the many facets of a diamond, with melting sensations of candied fruit. A soft satin texture with a magnificently long finish.
LOUIS XIII DE RÉMY MARTIN
A legendary cognac from the prestigious house of Rémy Martin, containing Grande Champagne eaux-de-vie aged between 40 and 100 years and created exclusively with grapes from Grande Champagne, the most prestigious region of Cognac. Rich in aromas of myrrh, plum, honey and jasmine with a complex warm harmonious and spicy palate culminating in an extremely long finish of one hour or more.
ARMAGNACS
Produced in the Armagnac region in Gascony, southwest France, this distinctive brandy is distilled from wine typically made from a blend of grapes including Baco 22A, Colombard, and Folle, blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac; the resulting spirit is then aged in oak barrels before release. The overall volume of production is far smaller than cognac, and therefore is less familiar outside Europe.
CALVADOS
Unlike Cognac and Armagnac, Calvados uses apples as opposed to grapes to make brandy, and originates in the Normandy region of France. The apples, (producers can use over 100 varieties), are made into a dry cider, then distilled into an eau-de-vie. Like Cognac, Calvados is protected by an AOC, and within this area is a stricter AOC Pays d’Auge.
LIQUEURS
AFTER Dinner LIQUEUR
SHERRY
PORT by the GLASS
Hot BEVERAGES
Cliveden Blend, Darjeeling, Earl Grey, Green Tea, Lapsang Souchong
Decaffeinated Tea, Fresh Mint Tea, Peppermint Mint, Camomile
Espresso, Single Macchiato, Filter Coffee, Double Espresso, Double Macchiato, Cappuccino, Latte Coffee, Americano
– with Tia Maria
French Coffee – with Cointreau Noir
Italian Classico – with Amaretto Baileys Coffee – with Baileys
Irish – with Irish Whiskey
SOFT DRINKS
Water, Skinny Tonic Water, Double Lemon, Ginger Ale, Ginger Beer, Soda Water
