COCKTAILS
Classics
Martini 18.00
Gin or vodka, wet or dry, olive or twist; it’s your choice. Or even a Gibson with gin and onions or a T10 martini with a fresh pink grapefruit twist.


Cosmopolitan 16.00
Citrus vodka, Cointreau, lime and cranberry juice. Why not try a plum or passionfruit Cosmo or ask your bartender for the many variants available...


Margarita 16.00
Tequila, Cointreau and lime served up with a half salt rim as first seen in “Harry’s Bar” in Paris - for those who like to alternate between a salted and non-salted rim.


Bloody Mary 16.00
Spicy as you dare...


Old Fashioned 16.00
Bourbon whisky stirred down with a dash of bitters, sugar and a hint of orange.


Tom Collins 16.00
Gin, lemon, sugar and soda. A refreshing twist for all those gin and tonic drinkers.


Absinthe Classic Serve 22.00
Absinthe, popularised in the cafes of Europe and an inspirationm for a generation of artists and writers, is served here in the classic way with sugar and water over an absinthe spoon.


Mojito 16.00
The hugely popular Cuban classic. Aged rum, mint, fresh limes, sugar and soda.


Manhattan 18.00
Created in the 19th century at the Manhattan Club in NYC.Choose to have yours sweet, dry or perfect and ask the bartender about the whiskies available.


Something Different
Bourbon Sour 16.00
Bourbon, lemon, sugar and bitters. A beautifully balanced drink and for those cocktail connoisseurs ask your bartender to add an egg white to enjoy it as it should classically be made.


Rum Bullion 16.00
Aged rum stirred down with vanilla syrup and served on hand cracked ice. A taste of the caribbean


Hedgerow sling 16.00
Gin, lemon and sugar shaken alive, topped with soda and finished with a drizzle of cassis on the top.


Hemingway Daiquari 16.00
Named after the creator of the drink, Ernest Hemingway, this drink combines the freshness of pink grapefruit with cherries and the classic flavours of lime, rum and sugar of the daiquari.


Apple Jack Rabbit 16.00
The intense flavour of apple sourced from Calvados matches the bitter sweet combination of pure maple syrup and freshly squeezed lemon juice. Top this with a cinnamon and sugar rim and you’ve got the makings of a modern classic. Enjoy!


Honey Bear Sour 16.00
Runny honey, vodka, fresh raspberries, lemon and the blackberry liqueur chambord. A great accompaniment to a dessert, or enjoy as a light digestif!


Galliano Hotshot 16.00
Galliano, coffee and a cream float. All served up in a champagne flute. Looks fantastic and tastes even better! The perfect end to a perfect evening.




New York Flip 16.00
Port, rum, cream, sugar and optional egg. Topped with a sprinkle of nutmeg this is a different approach to the classic flip style. With the rum and port creating a diverse sensory experience but still coupling amazingly, this is a fantastic after dinner cocktail.


Dutch Spring Punch 22.00
Vodka, sugar, lemon with a champagne top and a cassis float.


French 75 22.00
Created during the 1st world war by the Americans. This cocktail was named after the 75mm guns the French used, and originally made with Absinthe to be served during a meal to re-enhance the appetite. The recipe was changed when Absinthe was outlawed in the U.S.A. We recreate this now with gin, lemon, sugar and a champagne top.


Oyster Platter 18.00
Three oysters served on a bed of ice and fresh cut lemon wedges with an accompinment of three bloody mary shots. A great appetizer or accompianment to a great night out.




|   CONTACT US  |  NEWSLETTER  |
    Shed   22   Princes   Wharf   Auckland   New Zealand     |     Phone:   +64 9 309  9866