PARADIGM

COCKTAILS

O5 H E A LT H Y

BEFITTING ONE OF THE FINEST ROOFTOP BAR LOCATIONS IN THE WORLD, WE HAVE CREATED AN EXCITING, INNOVATIVE AND LUXURIOUS COLLECTION

OF THE FINEST COCKTAILS. TAKING INSPIRATION FROM THE BOHEMIAN AND SOPHISTICATED SIDE OF MALLORCA, WE HAVE DEVELOPED OUR OWN TWISTS ON SOME OF THE WORLD’S‘CLASSIC’ COCKTAILS. FURTHERMORE,

REPRESENTING WORLDWIDE TRENDS IN MIXOLOGY; WE OFFER OUR SELECTION OF ‘HEALTHY’ AND ‘LOW-ALCOHOL’ COCKTAILS AND ULTIMATELY,

OUR UNIQUE RANGE OF ‘SIGNATURE’ COCKTAILS; REPRESENTING A TRUE PARADIGM SHIFT IN MIXOLOGY ART.

PART I

11 S I G N AT U R E S

PART II

O7 LO W A LC O H O L

19 C L A S S I C T W I S T S

PART III

22 C L A S S I C S

22 TA S T I N G M A P

23 S H I S H A

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G I N G E R P OTSENCHA TE A , EUC ALYPTUS HONE Y, LEMON, MINT, GINGER CORDIAL & SODA .

F R E S H / L I G H T13.00

HEALTHY

M O C K TA I L S

UNITING NATURAL INGREDIENTS OF THE HIGHEST QUALITY TO ACHIEVE SOPHISTICATED AND UNIQUE COMBINATIONS. REFRESHING COCKTAIL ALTERNATIVES AIMING TO BOOST YOUR HEALTH WHILST YOU ENJOY THE

DELICIOUS EXPERIENCE PROVIDED BY THE ART OF MIXING FLAVOURS. THIS IS THE VERY LATEST IN A NEW ERA OF MIXOLOGY AND COCKTAIL TRENDS.

ENHANCE YOUR WELL-BEING WITH LIGHT AND FRESH FLAVOURS. RECOGNISED FOR ITS BENEFICIAL EFFECTS, SENCHA TEA IS CREATED FROM GREEN TEA LEAVES THAT HAVE BEEN EXPOSED DIRECTLY TO SUNLIGHT IN ITS CULTIVATION AND HARVEST. TO SOFTEN THE TEA’S STRONG FLAVOUR, IT IS COMBINED WITH AUSTRALIAN EUCALYPTUS HONEY AND MIXED WITH WARM ORGANIC GINGER TO INTENSIFY ITS FLAVOUR, LEAVING A PLEASANT OAKY AFTERTASTE. AS A LAST STEP, THIS MIXTURE IS FINISHED WITH A SPLASH OF SODA.

C A R I B B E A N S E A S A LTCOCONUT WATER, SE A SALT WATER,

PINE APPLE, CORIANDER SEED, M APLE SYRUP & SODA .

F R U I T Y/ S A LT Y 14.00

A PERFECT HEALTHY COMBINATION TO HYDRATE OURSELVES IN THE HOT SUMMER. INSPIRED BY THE COASTS OF THE CARIBBEAN

ISLANDS, THIS DRINK IS SERVED IN A YOUNG COCONUT AND USES ITS WATER WHICH IS GIFTED WITH MULTIPLE NUTRIENTS. ITS

TROPICAL FLAVOUR IS COMPLEMENTED WITH CORIANDER SEEDS, NATURAL PINEAPPLE, MAPLE SYRUP AND A SPLASH OF SODA.

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TO N I C G A R D E NSEEDLIP, ELDERFLOWER CORDIAL , CUCUMBER & C ARDA MOM TONIC .

B I T T E R / L I G H T 12.00

ALCOHOL-FREE SPIRITS AND HARMONIOUS SENSATIONS. SEEDLIP IS THE WORLD’S FIRST NON-ALCOHOLIC DISTILLED SPIRIT AND

SOLVES THE ETERNAL AND EVER-GROWING DILEMMA OF “WHAT TO DRINK WHEN YOU’RE NOT DRINKING.” IT DOES NOT CONTAIN

SUGAR, ARTIFICIAL SWEETENERS OR FLAVOURS. 0 CALORIES SYMBIOTICALLY COMBINED WITH ELDERFLOWER, CUCUMBER

AND AROMATIC TONIC OF CARDAMOM. THE FINAL RESULT IS A REFRESHING AND FLORAL BLEND THAT SUBLIMATES THE NATURE

OF EVERY SINGLE ONE OF ITS COMPONENTS.

B L AC K S E ABL ACK TE A , M ANDARIN, GR APEFRUIT, THYME, LEMON & WILD FLOWER HONE Y.

H E R B A L12.00

LIQUID THERAPY DERIVED FROM BLACK TEA. THE LEAVES OF THIS TEA ARE PROVIDED BY THE CAMELIA SINENSIS, A SPECIES OF EVERGREEN SHRUB. ITS MEDICINAL PROPERTIES ARE WELL KNOWN FOR BENEFITING CARDIOVASCULAR HEALTH AS WELL AS REDUCING CHOLESTEROL LEVELS AND STRESS. COMBINED WITH TANGERINE, GRAPEFRUIT, HONEY, WILD FLOWERS AND THYME, IT CREATES A ROBUST BUT HEALTHY BALANCED BLEND WITH A POWERFUL ANTIOXIDANT EFFECT.

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F I N O D E P I Ñ AJEREZ FINO. LILLE T WHITE. MS BE T TER BIT TERS LEMON BIT TER. WILD FLOWER HONE Y & MINT.

F R E S H / D R Y14.00

LOW ALCOHOL

THESE LOW-ALCOHOL DRINKS STILL REMAIN UNDER THE CRAFT COCKTAIL UMBRELLA, BUT MAKE IT POSSIBLE FOR GUESTS TO ENJOY MULTIPLE BEVERAGES

WITHOUT OVERINDULGING. THEY DO NOT ONLY EXPAND THE RANGE OF OPTIONS AVAILABLE TO YOU TO TRY ON EACH VISIT, BUT ALSO MAKE THE PERFECT OPTION

FOR THOSE WHO PREFER A LIGHTER STYLE OF COCKTAIL. ‘LIGHTENING’ THE BEVERAGE ALSO PROVIDES AN OPPORTUNITY TO ENHANCE AND INTENSIFY

THE FLAVOUR EXPERIENCE.

INSPIRED BY THE COMPLEX FLAVOUR OF JEREZ FINO AND THE FRESHNESS OF PINEAPPLE, COMBINED WITH ANISE BITTERS AND THE DRYNESS OF LILLET WHITE, FURTHER BALANCED WITH EUCALYPTUS HONEY, LEMON AND COMPLETED WITH PROSECCO WINE.

P O R TO F I N O S P R I T ZITALICUS, LILLE T BL ANC , PINE APPLE,

STAR ANISE, LEMON, SODA & C AVA .

F R U I T Y/ S P I C Y/ D R Y 14.00

INSPIRED BY THE SPIRIT OF PORTOFINO, A FISHING VILLAGE LOCATED ON THE ITALIAN RIVIERA COAST. ITALICUS DI

BERGAMOTTO IS AN ITALIAN LIQUOR BASED ON THE BRILLIANCE OF BERGAMOT. THE DRINK IS GARNISHED WITH A SELECTION OF

DELICIOUS BOTANICALS THAT INCLUDE CHAMOMILE, LAVENDER, LEMON BALM, AND COMBINED WITH THE FRENCH APERITIF LILLET BLANC, THE FRESHNESS OF PINEAPPLE AND THE POWERFUL AND FRAGRANT STAR ANISE. ALL FINISHED WITH A LITTLE CHAMPAGNE

AND A DASH OF SPARKLING WATER.

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C O C K TA I L S

B E B E EBENTIANNA , LEMON BIT TERS,

BA SIL , EUC ALYPTUS HONE Y, PROSECCO WINE & SODA .

S W E E T/ S P A R K I L N G 14.00

AN ELIXIR INSPIRED BY THE INCREDIBLE WORLD OF HONEY AND ITS FLAVOURS. COMBINED WITH BENTIANNA, IT PROVIDES

SILKY TONES OF HONEY THROUGH A UNIQUE COMBINATION OF 13 MEDICINAL HERBS AND THE DELICATE BITTERNESS OF

GENTIAN MIXED WITH THE JUICE OF A SELECT VARIETY OF GRAPES AND GENUINE SWEET TOKAJI WINE. THE RESULT IS COMBINED

WITH THE FRESHNESS OF THE BITTERS OF BASIL AND LEMON, ELEVATING THE FLAVOURS OF THE BENTIANNA WITH EUCALYPTUS

HONEY. FINISHED WITH PROSECCO AND SODA.

M E D I T E R R A N E A N R O U G ELILLE T ROUGE, CHERRY HEERING , OR ANGE BLOSSOM HONE Y, LEMON, GINGER ALE & C AVA .

F R E S H / D R Y14.00

A RED SERENE SPARKLING SEA IN A GLASS. THIS FRENCH APERITIF IS BASED ON LILLET ROUGE WINE MIXED WITH CHERRY LIQUEUR, FRESH GINGER, ORANGE BLOSSOM HONEY AND CONTAINING A VARIETY OF NATURAL ANTIOXIDANTS, FINISHED WITH A DASH OF CAVA.

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M O O N J E L LY F I S H WHITE RUM , PIMENTO DR A M LIQUEUR, LIME, PA SSION FRUIT, GR APEFRUIT & SYRUP.

S W E E T/ S P A R K L I N G21.00

SIGNATURES

PA R A D I G M E X C L U S I V E S

PARADIGM PRESENTS AN INNOVATIVE MENU, INSPIRED BY THE MYSTICAL SIDE OF THE SEA AND COMBINED WITH ORIENTAL AND MEDITERRANEAN FLAVORS.

THIS COCKTAIL COLLECTION IS OFFERED WITH UNIQUELY DESIGNED GLASSWARE, CREATING UNEXPECTED SENSORY EXPERIENCES.

INSPIRED BY THE MOON JELLYFISH (AURELIA AURITA), A SEA CREATURE OFFERING A FASCINATING SHOW, WITH ITS BELL-SHAPED BODY GENTLY PERFORMING ITS ELEGANT PULSING MOVEMENT IN COASTAL AREAS AROUND THE WORLD. THE BEAUTY OF THIS JELLYFISH IS ONLY OFFSET BY ITS MENACING TENTACLES WHICH PACK A POWERFUL STING FOR UNWARY SWIMMERS. THE COMBINATION OF CARIBBEAN WHITE RUM, PIMENTO DRAM BITTERS, PASSION FRUIT, LIME AND GRAPEFRUIT GUARANTEES A COCKTAIL WITH THE SAME ELEGANCE BUT ... BEWARE! IT CAN ALSO STING THE UNWARY DRINKER!

K U M Q UAT P I S C O C O O L E RPISCO, OR ANGE CUR AÇ AO,

KUMQUAT, EUC ALYPTUS HONE Y, LEMON, AROM ATIC BIT TERS & SYRUP.

S O U R / F L O R A L 19.00

ANOTHER CULTURAL FUSION. THIS COCKTAIL IS INSPIRED BY THE ORIENTAL FLAVOUR OF KUMQUAT, A PLANT THAT COMES

FROM SOUTH ASIA AND ASIA-PACIFIC REGION THAT WAS FIRST REFERENCED IN CHINESE LITERATURE IN THE 12TH CENTURY. IN

HONOR OF THE OCEAN THAT CONNECTS THESE COUNTRIES WITH PART OF AMERICA, THIS DRINK IS BORN FROM THE COMBINATION

OF KUMQUAT AND PISCO, A TYPE OF BRANDY PRODUCED IN PERU AND CHILE. THE FINAL RESULT IS A STIRRED FUSION WITH

EUCALYPTUS HONEY, LEMON AND AROMATIC BITTERS.

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D I L L M U L EDILL VODK A , GINGER BEER,

LIME JUICE & SIMPLE SYRUP.

F R E S H / C I T R U S 18.00

MIX INSPIRED BY THE TRADITIONAL USE OF DILL. THIS HERBACEOUS PLANT WAS USED AS A MEDICINE BY ANCIENT

EGYPTIAN, GREEK AND ROMAN CIVILIZATIONS. IN THE MIDDLE AGES, IT WAS ALSO COMMONLY USED AS A PLANT FOR CULINARY

USE TO ACHIEVE A SPICY TASTE. AS IF IT WERE AN ANCESTRAL BEVERAGE, THIS DRINK IS BASED ON VODKA INFUSED WITH DILL,

SPICED GINGER BEER, LIME JUICE AND SYRUP.

S A N TO C O B B L E RTEQUIL A , INFUSED CORIANDER & JAL APEÑO,

MEZC AL , ANCHO RE YES, AG AVE NEC TAR, LIME, GINGER BEER & PINCH OF SE A SALT.

S P I C Y/ S O U R 21.00

MADE WITH THE MAGIC OF AGAVE SPIRITS, TEQUILA AND MEZCAL; COMBINED WITH TRADITIONAL MEXICAN INGREDIENTS SUCH

AS CILANTRO, JALAPEÑO AND ANCHO REYES, A SPICY LIQUEUR CRAFTED FROM ANCHO AND POBLANO CHILES; AGAVE NECTAR,

LIME, SPICED GINGER BEER AND SEA SALT.

K I N O B I TO N I CKINOBI GIN, OR ANGE CUR AÇ AO, ORGE AT SYRUP, CHOYA UMESHU, LEMON & TONIC WATER.

C I T R U S / D R Y25.00

KI NO BU, WHICH TRANSLATED FROM JAPANESE MEANS “THE BEAUTY OF THE SEASONS”, IS A GIN INSPIRED BY TRADITION AND DISTILLED, BLENDED AND BOTTLED IN KYOTO. THIS GIN IS CREATED THROUGH A RECOGNIZABLE DRY STYLE BUT WITH A DISTINCTIVE JAPANESE ACCENT. LOTS OF BOTANICALS ARE USED IN ITS PRODUCTION SUCH AS YELLOW YUZU, FROM THE NORTH OF THE KYOTO PREFECTURE, HINOKI WOOD, BAMBOO CHIPS, GYOKURO TEA FROM THE UJI REGION AND THE GREEN SANSHŌ. MIXED WITH ORANGE CURAÇAO, ORGEAT SYRUP, UMESHU CHOYA AND COMBINED WITH A LITTLE TONIC WATER, THIS DRINK CONJURES TASTES OF THE FOUR SEASONS.

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F R U I T Y/ F L O R A L16.00

B L AC K B E R R Y F I E L D SRED WINE REDUC TION WITH SPICES AND BERRIES, CHERRY HEERING , LEMON JUICE, WHITE RUM & SYRUP.THIS COCKTAIL WILL TRANSPORT YOU TO BLACKBERRY FIELDS EVOKING A COUNTRYSIDE LANDSCAPE THROUGH AN AROMATIC EXPERIENCE. THIS DRINK COMBINES THE NATURAL FLAVOUR OF BLACKBERRY FRUIT, A REDUCTION OF RED WINE WITH SPECIFIC AND DIVERSE BERRIES, WHITE RUM, CHERRY HEERING, LEMON JUICE AND A TOUCH OF SYRUP.

L A PAC H A N G AWHITE TEQUIL A , M ANDARIN LIQUEUR,

GR APEFRUIT, LIME & AG AVE.

S O U R 19.00

DANCING WITH FLAVOR! THE PACHANGA IS A MUSICAL GENRE AND DANCE STYLE THAT EMERGED IN CUBA IN 1959. IT IS

DESCRIBED AS A MIX BETWEEN SON MONTUNO AND MERENGUE. THIS TYPE OF MUSIC HAS A FESTIVE AND LIVELY STYLE AND IS

MARKED BY VERY JOCULAR AND MISCHIEVOUS LYRICS. DANCING IN THIS DRINK IS WHITE TEQUILA, MANDARIN, GRAPEFRUIT, LIME AND AGAVE LIQUEUR; INGREDIENTS MAKING YOU SHAKE TO THE

RHYTHM OF SOUR!

L A F U G AJAPANESE GIN INFUSED WITH LEMONGR A SS, ELDERFLOWER LIQUOR, CHA MBORD, LEMON, SYRUP, ROSE PA STE & WINE REDUC TION.

F L O R A L / F R E S H24.00

THIS COCKTAIL IS INSPIRED BY THE DELICATE FUGU OR JAPANESE BLOWFISH. IT IS SO POISONOUS THAT THE SMALLEST MISTAKE IN ITS PROCESSING CAN BE FATAL. SERVED IN AN EXCLUSIVE HANDMADE GLASS, THE TEXTURE OF THIS SPECIAL MARINE ANIMAL IS EMBODIED WITH JAPANESE GIN INFUSED WITH CITRONELLA, WINE REDUCTION AND ELDERFLOWER LIQUEUR. A DELICIOUS SAVOR THAT, FORTUNATELY, IS NOT A LETHALLY POISONOUS MIXTURE!

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D OV E R S T R A I T C ALVADOS, C ARDA MOM SUG AR, LEMON,

OR ANGE BLOSSOM HONE Y, EGG WHITE, AROM ATIC BIT TERS & L AG AVULIN.

S O U R / F I Z Z Y 22.00

THE DOVER STRAIT IS THE NARROWEST PART OF THE ENGLISH CHANNEL SEPARATING GREAT BRITAIN FROM THE EUROPEAN

CONTINENT. COMBINING THE BEST OF BOTH SIDES IN A SINGLE GLASS, SCOTTISH SINGLE MALT WHISKEY LAGAVULIN,

ORANGE BLOSSOM HONEY AND AROMATIC BITTERS WORK TOGETHER IN THIS DRINK TO OPEN THE DOOR TO

A NEW DIMENSION IN THE STRAIT.

F LO R A L T E A C U PG VINE, GR AND M ARNIER, FERNE T BR ANC A , LEMON  JUICE & ELDERFLOWER FOA M .

D R Y/ F L O R A L24.00

THIS COCKTAIL IS INSPIRED BY THE TRADITIONAL ENGLISH AFTERNOON TEA. THIS BRITISH CUSTOM REPRESENTS A CIVILIZED WAY OF ENTERTAINING AND BREAKS THE DAY, IN THE NICEST WAY, TO SHARE OUR LITTLE VICISSITUDES. ENJOY THE ALCOHOLIC VERSION OF THIS RITUAL WITH FLORAL G VINE GIN, AN AROMATIC GRAND MARNIER, FERNET BRANCA, LEMON JUICE AND ELDERFLOWER FOAM.

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R O S E & BBOURBON WHISKE Y, R A SPBERRY, VANILL A SYRUP, LEMON, CRÈME DE MÛRE & GINGER ALE.

S O U R / F R U I T Y23.00

‘HE WHO WANTS A ROSE MUST RESPECT THE THORN’, SAYS A PERSIAN PROVERB. INSPIRED BY THE ROSE FLOWER AND HER BEAUTY, THIS DRINK COMBINES BOURBON WHISKY, FRESH RASPBERRIES, VANILLA SYRUP, CRÈME DE MÛRE FOAM AND GINGER ALE. TAKE THE ROSE BUT WITHOUT FEAR OF THE THORNS.

E L E C T R O/ S H O C KG VINE, GR AND M ARNIER, ELDERFLOWER

CORDIAL , PA SSION FRUIT, LEMON & C AVA .A COCKTAIL DESIGNED FOR LOVERS OF EXCLUSIVE DRINKING

EXPERIENCES. INSPIRED BY THE SZECHUAN FLOWER (ACMELLA OLERACEA), AN EDIBLE FLOWER KNOWN FOR THE “ELECTRIFYING”

EFFECT IT LEAVES WHEN CHEWED. THE FLOWER PROVOKES A MULTISENSORY EXPERIENCE, INCLUDING MOUTH TINGLING

SENSATION, NUMBNESS OF THE TONGUE AND AN INCREASING SALIVATION MAKING THIS DRINK A UNIQUE EXPERIENCE. OTHER

INGREDIENTS THAT HAVE A PART TO PLAY IN IT ARE G VINE GIN, ELDERFLOWER LIQUEUR, PASSION FRUIT, LEMON AND CAVA.

CLOSE YOUR EYES AND PREPARE FOR ALL YOUR SENSES TO BE ENLIVENED.

F L O R A L / D R Y/ S O U R 21.00

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F I R E C R AC K E RVAPORIZED COCK TAIL . VODK A , POMEGR ANATE JUICE, MINT, CHERRY HEERING , FRESH CHERRIES, PINE APPLE & LIMES.

VA P O R I Z E D49.00

ENJOY OUR HAND CRAFTED ‘SHISHA SHARER’, WITH THE SMOKE SWEETENED BY THE FRUIT MIX AND THEN THE COCKTAIL ENHANCED BY THE FLAVOUR OF YOUR CHOSEN SHISHA. IDEAL FOR SUMMER EVENINGS, PERFECT FOR SHARING!

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O S A K A O L D FA S H I O N E DYA M A Z AKI 12, BENTIANNA , SESA ME OIL , OR ANGE BIT TER & M ANDARIN PEEL .

D R Y/ S W E E T28.00

CLASSIC TWISTS

PARADIGM’S TWIST ON CLASSIC COCKTAILS MERGES THE SIMPLICITY OF CLASSIC COCKTAILS WITH AN UNFORGETTABLE MODERN SPIN. IMAGINATIVELY CREATED, EACH COCKTAIL IS DESIGNED TO DELIGHT THE SENSES THROUGH THE CAREFUL

PAIRING OF FLAVOURS AND AROMAS.

A JAPANESE TWIST ON THE KING OF COCKTAILS, THE OLD FASHIONED. PARADIGM’S OSAKA OLD FASHIONED FEATURES YAMAZAKI 12, BENTIANNA LIQUEUR, SESAME OIL, ORANGE BITTERS AND MANDARIN PEEL.

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T H E L A S T S TAT E M E N T GIN, C ARDA MOM , M AR A SCHINO,

LIME & GREEN CHARTREUSE.

S O U R / D R Y 25.00

THE LAST STATEMENT IS OUR TWIST ON WORLD-FAMOUS COCKTAIL THE LAST WORD. IT BELONGS TO A PROHIBITION ERA COCKTAIL

THAT GOT ITS BEGINNINGS IN THE DETROIT ATHLETIC CLUB’S BAR IN THE EARLY 1920S. OUR PROPOSAL COMBINES GIN, CARDAMOM,

MARASCHINO, AND GREEN CHARTREUSE.

N O R M A N D I E S I D E C A R C ALVADOS, ST GERM AIN, LEMON, SUG AR RIM & L AVENDER BIT TERS.

S O U R / F L O R A L19.00

A HOLDOVER FROM THE ‘20S. THE SIDECAR HAS REMAINED ONE OF THE MOST POPULAR CLASSICS FOR NEARLY A CENTURY. OUR TWIST MIXES CALVADOS, ST GERMAIN LIQUEUR, LEMON AND LAVENDER BITTERS.

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F I G N E G R O N IGIN M ARE, C ARPANO ANTIC A FORMUL A ,

C A MPARI & BAL SA MIC FIG OIL .

B I T T E R 22.00

WE PROVIDE A MEDITERRANEAN TWIST ON THIS CLASSIC COCKTAIL FEATURING GIN MARE, BALSAMIC FIG OIL, CARPANO

ANTICA FORMULA AND CAMPARI.

S TO R M AV I AT I O NGIN, M AR A SCHINO, CRÈME DE VIOLE T TE LIQUEUR, LEMON & A DROP OF SE A SALT WATER.

S O U R / F L O R A L23.00

OUR TWIST ON THIS COCKTAIL FEATURES GIN, MARASCHINO, CRÈME DE VIOLETTE, LEMON AND SEA SALT WATER.

P L A N K TO N M A R Y VODK A INFUSED PARSLE Y. PL ANK TON.

LEMON.PEPPER. GREEN TABA SCO. WORCESTERSHIRE SAUCE & TOM ATO.

S O U R / D R Y 21.00

TAKING INSPIRATION FROM ONE OF THE WORLD’S MOST FAMOUS COCKTAIL, THE BLOODY MARY, AND CREATING A UNIQUE TWIST,

FEATURING ‘PLANKTON’, VODKA INFUSED WITH PARSLEY, PEPPER, GREEN TABASCO, WORCESTERSHIRE SAUCE AND TOMATO JUICE.

B O U L E VA R D I E R18.00

M A N H AT TA N16.00

W H I S K E Y S O U R 18.00

M O J I TO 16.00

DA I Q U I R I16.00

M A R G A R I TA16.00

C O S M O P O L I TA N 17.00

M A I TA I18.00

D R Y M A R T I N I18.00

PA LO M A17.00

CLASSICS

GINGER POT * • • • • • • • • • • • • • • •

BL ACK SE A* • • • • • • • • • • • • • • •

PORTOFINO SPRIT Z

DILL MULE • • • • • • • • • • • • • • •

FLOR AL TE A CUP • • • • • • • • • • • • • • •

ELEK TRO-SHOCK • • • • • • • • • • • • • • •

L A FUG A • • • • • • • • • • • • • • •

SANTO COBBLER • • • • • • • • • • • • • • •

TONIC G ARDEN* • • • • • • • • • • • • • • •

NORM ANDIE SIDE C AR • • • • • • • • • • • • • • •

KINOBI TONIC • • • • • • • • • • • • • • •

MEDITERR ANE AN ROUGE • • • • • • • • • • • • • • •

PAR ADIGM SHISHA • • • • • • • • • • • • • • •

BE BEE • • • • • • • • • • • • • • •

KUMQUAT PISCO COOLER • • • • • • • • • • • • • • •

C ARIBBE AN SE A SALT * • • • • • • • • • • • • • • •

GIN & TONIC BOX • • • • • • • • • • • • • • •

STORM AVIATION • • • • • • • • • • • • • • •

THE L A ST WORD • • • • • • • • • • • • • • •

BL ACKBERRY FIELDS

MOON JELLYFISH • • • • • • • • • • • • • • •

ROSE & B • • • • • • • • • • • • • • •

FINO DE PINA • • • • • • • • • • • • • • •

STR AIGHT OF DOVER • • • • • • • • • • • • • • •

L A PACHANG A • • • • • • • • • • • • • • •

OSAK A OLD FA SHION • • • • • • • • • • • • • • •

PL ANK TON M ARY • • • • • • • • • • • • • • •RIC

HLI

GH

TD

AY

NIG

HT

NO ALC AHOL*

TASTING MAP

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S TA N DA R D ULTIMINT A FRESH AND INTENSE MINT WAVE

WATERFALL A PERFECT MIX OF WATERMELON AND MINT ICE CREAM

BR A SILIAN MACADAMIA NUT WITH A HINT OF LIME AND MINT

AR ABIC A MIX OF TWO APPLES WITH MINT

SPIC Y PE ACH SWEET AND SPICY PEACH WITH A MIXTURE OF SPICES

ITALIAN SPIRIT A MIX OF PEARS WITH MINT AND A TOUCH OF CITRUS

50.00

SHISHA

P R E M I U M A MBROSIA CANTALOUPE MELON WITH TOUCHES OF SOFT CARAMEL

TIR A MISU TYPICAL ITALIAN SWEET

PINA COL ADA CARIBBEAN SUMMER FLAVOURS

BELGIAN CHILL CHOCOLATE WITH DELICATE MINT AND A TOUCH OF CREAM THAT BRINGS SOFTNESS

CHAI A MIX OF CUSTARD AND CHAI TEA WITH CINNAMON

STR AWBERRY M ARG ARITA MEXICO STRAWBERRY SPECIALITY

80.00

FOR FOOD ALLERGIES AND INTOLER ANCES, PLE A SE SPE AK TO A MEMBER OF OUR TE A M ABOUT YOUR REQUIREMENTS BEFORE ORDERING . A FULL LIST OF ALL ALLERGENS CONTAINED IN E ACH DRINK IS AVAIL ABLE

UPON REQUEST. WE CR AF T OUR COCK TAIL S IN HOUSE AND USE A VARIE T Y OF INGREDIENTS TO CRE ATE THE COMPLEXIT Y OF OUR SERVES WHICH M AY ME AN CERTAIN INGREDIENTS ARE NOT LISTED.

ALL PRICES ARE IN € AND INCLUSIVE OF IVA AT THE CURRENT PRE VAILING R ATE.

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