SF X Cocktails Flashcards
(21 cards)
A decade of Sexy Fish, from our beginnings in Mayfair’s Berkeley Square to expansions in Miami, Dubai and Manchester.
Since day one, our bar program has set industry standards, winning countless awards and taking our bartenders around the world.
To celebrate our 10th anniversary, we’re bringing back the most popular cocktails from past menus – now refined with today’s expertise and innovation for a contemporary drinking experience.
The X anniversary book features 20 cocktails – 10 alcoholic and 10 low/no ABV – each representing a key milestone in our journey.
FS = Full strength
MS = Mid strength
AF = Alcohol free
Miso thirsty
Marco Polo
100:
FS: Soy Caramel Hibiki Harmony Japanese whisky
+Toasted Sesame Infused Campari, Umeshu, Honey Vinegar Shrub, Miso Tincture, Plum Bitters, Soda Water.
200:
Our take on a whisky Highball with flavors inspired by Japanese Umami forward cuisine. A re-enhanced version from Marco Polo menu.
300:
* Soy-caramel washed Hibiki Harmony: a mixture of brown sugar, cream, butter and light soy sauce, fat washed into whiskey for a sweet, salty silky finish.
* Sesame Campari: A bitter Italian amaro aperitif infused with toasted black & white sesame seeds for a nutty character.
* Plum Bitters: A cocktail flavoring agent made of a mixture of bitter botanicals and plum extract.
* Honey Vinegar: Mixture of Honey& Apple cider used for acidity in the cocktail.
* Miso Tincture: A concentrated infusion of vodka and white miso paste used in small doses in the drink.
Allergens: Sesame, Dairy, Soy, Sulphur Dioxide
WHISKY
Yuzu & Mint
Trinity
100:
FS: Brown Butter Suntory Toki Whisky
+Mint Distillate, Miso Infused Martini Ambrato, Yuzu Peel Infused Suze, White Miso, Mint Cordial.
Garnish: mint sprig
200:
The Whisky Mojito from the 7th menu has been restructured as a punchy, complex & minty fresh tasting Boulevardier/White Negroni.
300:
* Brown Butter Suntory Toki Whisky: Toki is a blended whisky from Suntory’s three distilleries: Yamazaki, Hakushu and Chita. Infused with brown butter in house
* Mint Distillate: Vodka re-distilled with fresh mint in house.
* Luxardo Bitter Bianco: is a wonderfully fruity and bitter liqueur, made with herbs, citrus and aromatics.
* Martini Ambrato: A fortified wine made from Moscato Bianco wines and infused with a selected mix of rare botanicals. This is infused with White Miso
* Mint Cordial: A cordial made from fresh mint, sugar and acids.
Allergens: Soy, Dairy, Sulphur dioxide
WHISKY
Coconut
Unity
100:
FS: Suntory Chita whisky
+Coconut & Cashew nut horchata, Tropical cordial, Cocchi Americano, yuzu sake, Coconut distillate, Coconut Milk.
Garnished with …
200:
Reimagined version of Dubai’s Signature from Unity Menu now served as a whisky based carbonated ‘milk’ punch style with tropical fruity flavors and creamy texture.
300:
* Suntory Chita whisky: single grain whisky from the House of Suntory. Mild, smooth and elegant with a clean, clear finish.
* Coconut Cashew Horchata: A mixture of raw cashews, coconut flakes, coconut water, brown sugar, cinnamon & vanilla - almost like a sweet & spiced nut based milk.
* Tropical Cordial: Guava, Papaya & Passionfruit mixed with sugar, water, citric & malic acids.
* Cocchi Americano: a fortified aperitif wine with a quinine forward profile.
* Yuzu Sake: Sake infused with yuzu peel.
* Coconut Distillate: Rum redistilled with coconut flakes & diluted with coconut.
Allergens: Nuts, Sulphur dioxide
WHISKY
Fit as a fiddle
Marco Polo
100:
MS: Codigo 1530 Rosa Tequila / AF: Lyre’s Aperitif Rosso
+Pineapple, Grapefruit, Yuzu, Coconut, Mint, Hibiscus Tea, Verjus.
200:
Revisiting the 1st menu, “Fit As A Fiddle” is now a refined & refreshing spritz with bright citrus, subtle bitterness and a crisp & dry finish. Carbonated & garnished with a spearmint paint.
300:
* Codigo 1530 Rosa Tequila: A Blanco Tequila with a pink hue made from 100% Blue Webber Agave and rested in red-wine barrels.
* Lyre’s Aperitif rosso: An Alcohol-Free Aperitif with flavors of bitter orange, spice, vanilla & red fruits modeled after traditional vermouth.
* Juice Blend: A mixture of pineapple, grapefruit, yuzu & toasted coconut water.
* Hibiscus Tea: A herbal infusion made from dried hibiscus petals.
* Verjus: The juice of unripe grapes- a popular alternative to citrus with chefs.
* Spearmint Paint: An edible paint made from agar agar and spearmint essential oil.
Allergens: -
TEQUILA / AF APERITIVO
Pornstar
Whet
100:
FS: Absolut Elyx Vodka
+Passion Fruit (Liqueur & Puree), Fresh Vanilla, Pineapple Juice, Honey, White Wine, Oloroso Sherry, Greek Yogurt, Milk.
Diluted with still water & carbonated.
200:
Revisiting the 3rd menu, “Pornstar” is now a clarified and carbonated
milk punch- retaining the original structure that looks to build complexity through the honey, yogurt, sherry & textures of passion fruit. Our take on a Pornstar Martini.
300:
*Absolute Elyx Vodka: A vodka made from winter wheat with a continuous distillation, sourced from 400 local farms.
* Oloroso Sherry: A fortified wine made in Jerez, Spain produced by
oxidative aging.
* Milk Punch: A cocktail technique where the cocktail is batched, then an acid (in this case the acid from the passion fruit) is used to curdle milk and strained - resulting in a textured but completely clear liquid.
Allergens: dairy, sulphur dioxide
VODKA
Jasmine
Fish Tales
100:
MS: The Orientalist Origin vodka / AF: Seedlip Grove 42
+Fig & Strawberry Cordial, Paragon vetiver cordial, Giffard Pineapple AF Liqueur, Saline Solution, Cold Brew Jasmine Tea.
200:
A fruity and refreshing iced tea style cocktail, with a bold aromatic
profile from Jasmine & Vetiver. Reinvention of the original from our Fish Tales menu.
300:
* The orientalist origin Vodka: This vodka features Taiwanese honey, barley from Tibet, and a selection of nine potato varieties, showcasing the region`s diversity across Asia.
* Seedlip Grove 42: a non-alcoholic spirit with a citrusy flavor profile, made with three types of Mediterranean oranges, ginger, lemongrass, and lemon peel
* Fig & Strawberry Cordial: Mixture of Fig & Strawberry Puree, citric acid,
Malic Acid & sugar.
* Paragon Vetiver Cordial: A cordial produced by Monin, from vetiver (a plant with a woody, leathery/grassy profile).
* Giffard Pineapple AF: Pineapple flavored alcohol free liqueur
* Saline solution: Salt & water solution.
Allergens: -
VODKA / AF GIN
Super Magic Monkey
Flying Fish
100:
FS: Altamura Vodka
+Pineapple Cordial, Coconut, Ginger & Gochujang Blend, Fino Sherry, Chive Tincture and Milk,.
Garnished with a gochujang-pickled cocktail onion.
200:
From the 4th menu, Super Magic Monkey is now a complex &
savory-leaning milk punch.
300:
* Altamura Vodka: An Italian vodka distilled from Altamura wheat, a heritage grain, which is naturally gluten-free.
* Pineapple Cordial: Pineapple, orange, lime & lemon juice blended with sugar.
* Gochujang: A red fermented chili paste popular in Korean cuisine.
* Fino Sherry: A dry, pale fortified wine from Jerez, Spain, known for its saline, nutty character.
* Milk Punch: Used as the base for clarification; the milk proteins bond with acids, removing cloudiness while imparting a silky body and round finish.
* Pickled Cocktail Onion: Miniature pearl onions pickled in a brine of gochujang (Korean fermented chilli paste), sugar, water, rice wine vinegar & soy sauce.
Allergens: Dairy, Soy, Gluten, Sulphur dioxide
VODKA
Peach & Jasmine
Synergy
100:
MS: Haku Vodka / AF: Rebels 0.0% Malt Blend
+Tinned Peaches, Jasmine Tea, Honey, Coriander Seeds & Soda.
Garnished with a purple shiso leaf.
200:
From the 6th menu, “Peach & Jasmine” has been modernized as a friendly & fun whisky highball style cocktail with flavors of peach & jasmine tea with depth coming from the coriander seed.
300:
* Haku Vodka - Distilled from Japanese white rice and filtered through bamboo charcoal.
* Rebels 0.0% Malt Blend: Alcohol-free whisky/bourbon alternative, 0.0% ABV, with oak & vanilla notes. Oak of aged wooden barrels, with sweet vanilla, dark dried fruits, caramel and a bit of spicyness in the aftertaste.
* Peach & Jasmine Cordial: Canned peaches are blended with honey, acids & salt before passing through a chinois. Later infused with washed jasmine tea & toasted coriander seeds.
Allergens: -
VODKA / AF WHISKY
Hojicha & Wildflower
Trinity
100:
MS: Ketel One Vodka / AF: Saicho hojicha Sparkling Tea
+Clarified Lychee, Hibiscus & Lemongrass cordial.
Garnish: flower.
200:
From the 7th menu, this guest favorite alcohol free cocktail has been given new flavours from the lychee & lemongrass. With fruity, citrusy & floral notes.
300:
* Ketel One Vodka: A family owned vodka made from 100% wheat in copper pot stills and distilled in the Netherlands.
* Saicho Hojicha Sparkling Tea: A sparkling tea made from roasted green tea leaves sourced from Japan.
* Lychee, Hibiscus & Lemongrass cordial: Clarified Lychee puree is blended with sugar, acids & salt before being infused with dried hibiscus leaves & prepped lemongrass stalks.
Allergens: -
VODKA / NA SPARKLING TEA
Son of Gibraltar
Fish Tales
100:
FS: Tanqueray No. TEN gin
+Strawberry, Kiwi & Bergamot cordial, Peach Liqueur, Passionfruit Liqueur, Manzanilla Sherry, Strega and Soda. Garnished with three-colour gummies that offer a visual echo of the drink’s core flavors.
200:
From the 2nd menu, also featured in Synergy in Miami, Son of Gibraltar aka Strawberry & Bergamot is a bright, aromatic sparkling cocktail with layered fruit character & a dry, elegant finish with complexity coming from the aperitifs and fortified wine.
300:
* Tanqueray No. TEN: A refined & citrus forward gin distilled with whole fresh citrus, chamomile flowers, and juniper.
* Peach Blend: A Peach Aperitif blend, made from Peach Liqueur, Apricot Liqueur & white wine.
* Passionfruit Fair: A low-ABV, fruit-forward liqueur made from fair-trade passionfruit, delivering a sharp tropical intensity and slight tartness.
* Manzanilla Sherry: A dry, coastal-style fino sherry
* Strega: A golden Italian herbal liqueur made with over 70 botanicals, including mint, fennel, and saffron, giving it a complex, bittersweet, and gently spiced character.
* Gummy Garnish: Three jewel-toned fruit gummies skewered.
Allergens: Sulphur Dioxide
GIN
B-light
Whet
100:
MS: Tanqueray No. TEN Gin / AF: Tanquerey 0.0%
+Discarded Lemon & Limes, Fresh Basil, Fennel Seeds and Soda.
Garnished with a Makrut Lime Leaf.
200:
B-Light from the 3rd menu has been re-imagined as a fresh, herbal
and citrusy gin highball that’s given depth from the fennel seeds.
300:
* Tanqueray No. TEN: A premium gin with a citrus forward character than regular gins, with flavor profile of pink grapefruit & juniper
* Tanquerey 0.0%: Tanqueray’s legendary botanicals give a complex taste, only alcohol-free.
* Basil, Fennel & Citrus Cordial: A discarded lemon & lime cordial that’s heavily infused with fresh basil & fennel seeds.
* Makrut Lime Leaf: aka Kaffir lime leaves, are the aromatic leaves of the makrut lime tree
Allergens: -
GIN / AF GIN
Equinox
Flying Fish
100:
MS: Cygnet 22 gin / AF: Martini Floreale
+Earl Grey cordial, Citrus mix, Vanilla, Cinnamon, Almond Milk.
Garnished with Coriander Oil & discarded lemon zest.
200:
From the “Flying Fish” menu, Equinox has been redesigned as a milk punch with warming and floral notes.
300:
* Cygnet 22 Gin: is a Welsh dry gin celebrated for its depth of flavour and exceptional silky-smooth finish, created by an exquisitely balanced blend of 22 botanicals.
- Martini Floreale: is a sophisticated, non-alcoholic aperitivo that captures the essence of Italian style with its elegant, aromatic profile.
* Earl Grey Cordial: A cordial with base of Earl Gray tea given depth by cinnamon & star anise.
* Milk Punch: A clarification technique that involves fully batching the cocktail and then using an acidity (in this case the citrus mix) to split the milk. The whole batch is then coffee filtered which results in a crystal clear liquid that retains an elegant, silky, viscous and slightly creamy texture.
* Coriander Oil: Straight from the kitchen, fresh cilantro is infused into neutral oil.
Allergens: Nuts, Dairy, Sulphur dioxide
GIN
Rhubarb & Custard
Synergy
100:
FS: Tropical Hendrick’s Gin
+Dry Vermouth, Clarified Rhubarb cordial.
Garnished with vanilla custard Powder.
200:
Revisiting the 6th menu, Synergy, this hit sour is transformed into a
post-modern and minimalist gimlet.
300:
* Tropical Hendricks Gin: A Scottish gin that’s macerated with cucumber & rose post distillation, infused in house with fresh passion fruit, banana peels & fresh vanilla.
* Dry Vermouth: A dry style fortified wine made with mix of herbs and
botanicals.
* Clarified Rhubarb Cordial: Rhubarb puree is clarified and then blended with sugar, acids and salts.
* Custard Powder: Custard powder is blended with sugar, acids and
bicarbonate of soda to create a slightly fizzy sensation.
Allergens: Sulphur dioxide
GIN
Something Tiki
Whet
100:
MS: Quarter Proof Blanco Agave / AF Lyres White Cane
+Sexy orgeat, chai cordial, cold brew coffee, Calamansi/Lime Juice mix. Served with crushed ice, Garnished with Orange & Lime Zest.
200:
Our playful take on a tiki cocktail with nutty and earthy flavors. Inspired by tiki/tropical movement and our previous Whet menu.
300:
* Quarter Spirits Agave: Made from 100% agave and distilled to 15% ABV, this spirit offers an authentic age flavor profile.
* Lyres White Cane: Non alcoholic white rum from the Australian brand Lyres.
* Sexy Orgeat: A nut based syrup made from repurposed avocado pits from, Hazelnuts, Pistachios, Orange blossom water, sugar & water.
* Chai Cordial: Mix of chai tea, cinnamon, cardamon, sugar, water.
* Cold Brew Coffee: Slow process infusion of cold water and coffee grounds for 24 hrs resulting in less acidic and sweeter coffee extraction.
* Calamansi Juice: The juice of the sour citrus fruit aka Golden Lime from Philippines – a Hybrid fruit of lime & kumquat.
Allergens: Nuts
TEQUILA / AF CANE LIQUEUR
Golden Riviera
Whet
100:
FS: Don Julio Blanco Tequila
+Peach & Oregano cordial, Chipotle Hydrosol, Lavender Distillate, Scrappy’s Fire Tincture.
Garnished with a dot of gold lavender paint.
200:
Revisiting the 3rd menu, Golden Riviera is still a floral and fruity twist on a spicy margarita- but utilizing modern techniques and equipment.
300:
* Don Julio Blanco: A Blanco tequila dating back to 1942 that’s made from Blue Weber Agave.
* Peach & Oregano cordial: A cordial made from fresh peaches, fresh oregano, lemon zest & lime zest with sugar.
* Chipotle Hydrosol: An alcohol free chipotle distillate.
* Lavender Distillate: Vodka distilled with fresh lavender.
* Scrappy’s Fire Tincture: A spicy tincture made from Habanero peppers and Ancho Reyes Liqueur.
* Rinquinquin: A French peach aperitif from Provence, made with white wine, peach juice, and peach leaf maceration, offering soft stone fruit and floral notes.
Allergens: sulphur dioxide
TEQUILA
Pineapple & Coriander
Synergy
100:
FS: Patron Reposado Tequila
+Noilly Prat Dry Vermouth, Celery, Bell Pepper & Coriander Distillate, Aquafaba, Pineapple, Orange, Lemon & Lime Juice.
garnished with Kimchi Dust.
200:
From the 6th menu, Pineapple & Coriander has been reworked and
is now a complex spicy tequila fresh green sour using ingredients from Mexican cuisine. Shaken over ice.
300:
* Patron Reposado Tequila: Made from 100% Blue Weber Agave, aged
From 3-5 months in oak barrels.
* Dry Vermouth: A dry style fortified wine made with mix of herbs and
botanicals.
* Kimchi Dust: Dehydrated Kimchi base blended into a powder, blend of chilli flakes, ginger, garlic, onion
Allergens: Celery, Dairy, Sulphur dioxide
TEQUILA
Watermelon
Unity
100:
MS: Lost Explorer Espadin Mezcal / AF: Lyre’s Dry London
+ Watermelon, Tomato, Feta cheese and thyme cordial, Saline solution, season light AF bitters, Soda Water.
Garnished with compressed watermelon balls with cucumber essence & cracked black pepper.
200:
A savory & refreshing cocktail great for summer. Reminiscent of a fresh watermelon salad. Inspired by our Watermelon AF cocktail from our previous Unity menu.
300:
* The Lost Explorer Espadin: A Mezcal produced by Lost Explorer made from the Espadin variety of Agave with hints of red apple, ripe fruits and mild smoke.
* Lyre’s Dry London: A non alcoholic style gin with Juniper forward notes from Australian brand Lyres.
* Season Light: A non alcoholic cocktail bitters with strong notes of citrus & fresh cut grass flavored with citrus peels, rosemary, Kombu & Quassia. (Quassia has a similar flavor to quinine.)
Allergens: Dairy
MEZCAL / AF GIN
Grapefruit & Rosemary
Synergy
100:
MS: Del maguey vida mezcal / AF: Smiling Wolf Aperitivo
+Giffard Alcohol-Free Grapefruit Liqueur, Grapefruit, Rosemary-Celery Cordial & Soda.
Garnished with a dusting of grapefruit salt.
200:
From the 6th menu, Grapefruit & Rosemary has been modernized utilizing professional chef techniques to create a light, complex and refreshing spritz. A hybrid style between Paloma & Aperol Spritz with bitter finish.
300:
* Del Maguey vida Mezcal: Aromas of fruit, a hint of honey, vanilla and roasted agave. The palate offers ginger, cinnamon, burnt sandalwood, banana and tangerine, with a long, soft finish.
* Smiling Wolf Aperitivo: An aperitivo style alcohol free bittersweet drink. Made from 18 different mediterranean herbs and bitters.
* Giffard AF Grapefruit: An alcohol free liqueur made from macerating grapefruit zests and gentian root in white wine vinegar.
* Grapefruit, Rosemary & Celery Cordial: A grapefruit & celery cordial that’s infused with blanched fresh rosemary and toasted black peppercorns.
Allergens: Celery
MEZCAL / AF LIQUEUR
Coconut & Pineapple
Trinity
100:
FS: Coconut Oil Washed Ron Del Barrilito 3 Star
+Giffard Tropical, Pineapple Liqueur, Pineapple, Strawberry, Pandan & Coconut Shrub, White Wine, Coconut Water, Green Cardamom Distillate, Absinthe.
Garnish:
200:
The clarified Miami Vice milk punch from the 7th menu has been restructured as a tropical Mizuwari style serve with rum as the base spirit and texture & depth coming from the wine & shrub.
300:
* Coconut Ron Del Barrilito Rum: An impeccable blend of rums aged between 6 to 10 years in certified Oloroso sherry casks. This is fat washed with coconut oil to add silky texture and flavor.
* Pineapple, Strawberry, Pandan & Coconut Shrub: A mix of fresh
strawberry, fresh pineapple & sugar that’s infused with fresh pandan and balanced with coconut vinegar.
* Pandan: a tropical plant, it’s fragrant leaves are widely used in Southeast Asian and Indian cuisines for flavoring and coloring. The leaves have a distinct, sweet, grassy, and floral aroma.
* Green Cardamom Distillate: Vodka that’s been distilled with green cardamom.
* Absinthe: An anise flavored high ABV spirit.
* Mizuwari: means “mixed with water“, it’s considered a more relaxed and subtle way to enjoy spirits.
Allergens: Sulphur dioxide
RUM
Elderflower & Raspberry
Trinity
100:
MS: Giffard fleur de sureau sauvage / AF: Giffard AF Elderflower
+Raspberry Puree, Rice Wine Vinegar, Fresh Thyme, Birch Water, aquafaba
Garnished with a raspberry sherbet dust.
200:
From the 7th menu, Elderflower Raspberry is restructured as a complex & artistic Clover Club twist that uses Giffard’s Elderflower Liqueur as a base, a raspberry, thyme & rice wine vinegar shrub and birch water to lengthen. Fruity, flowery, delicate.
300:
* Giffard fleur de sureau sauvage: alcoholic elderflower liqueur.
* Giffard AF Elderflower Liqueur: An alcohol free elderflower liqueur from Giffard, produced in France.
* Raspberry, Thyme & Rice Wine Vinegar shrub: Clarified raspberry puree is infused with fresh thyme and balanced with rice wine vinegar instead of acids.
* Birch water: Popular in Northern Europe and mainland China, the sap produced from Birch Trees, with multiple health benefits.
(A classic Clover Club cocktail is a shaken cocktail consisting of gin, lemon juice, raspberry syrup, and foaming agent)
Allergens: Sulphur dioxide
LIQUEUR / AF LIQUEUR
