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Cobbler Formula #1
Diplomatico Exclusiva Reserva, chocolate syrup, Antica Formula Vermouth, balsamic berry reduction and cherry bitters work perfectly to add depth to this old classic.
Smoked Apple Crusta
Calvados and cinnamon reduction, Chase Gin, Kamms & Sons and a grapefruit sherbet rim are smoked with dehydrated apple crisps to give this drink a beautiful complex spin.
Shrubbed Up Swizzle
Home-made blackberry and red currant shrub and Rye Genever are given some bite with addition of an acid phosphate and sherry reduction, home-made date syrup and fresh sage.
A wintery version of the Smash. Aged port, fresh grapefruit, basil, basil infused powdered sugar and liquorice bitters.
Home-made hot toddy reduction, Calvados, clove bitters and homemade cider powder provide a fantastic winter focused drink.
A variation on one of the oldest cocktails to date. Aged Rye Genever, Lillet Blanc and white port are balanced with Chipotle Bitters and apricot and vanilla salt.
Old Buffalo Punch
Don Julio Reposado Tequila, buffalo milk, yellow pepper and cayenne syrup, mixed herb tea and corriander bitters make up this
warm and complex home-made punch.
Another little twist on the deadly Zombie mixing up Diplomatico Reserva Excluvsiva, Kraken Spiced Rum, Rumbullion XO Rum,
El Derado 15yr, grape and pineapple mix, candied apricot syrup, Hennessy VS Cognac, fresh lime and aromatic bitters
Aged Cocktails £15
Aged Repasado Old Fashioned
This little number has been aged for 30 days days in white American oak barrels. The oak adds a great deal of complexity to
Don Julio Reposado Tequila, cherry bitters, salted demerara and chilli syrup.
Aged Mezcal Manhattan
Aged for 30 days in white American oak barrels on our back bar. Again the oak gives another element to QuiQuiRiQui Mezcal, Antica Formula Vermouth, Oloroso Sherry, Bokers Bitters, cherry bitters and Maraschino Liqueur.
Allergy advice: All our food and drink is prepared in a area where nuts, gluten and other
allergens are present and our menu descriptions do not include all our ingredients - if you have
a food allergy, please let us know before ordering. Full allergen information is available.
CHAMPAGNE AND SPARKLING COCKTAILS £12
Turning the beloved Ritz Cocktail up side down by introducing Hennessy VS Cognac, Grand Marnier, citrus sherry vinegar, Maraschino Liqueur, Angostura Bitters, home-made barley syrup and topped up with Mercier Champagne.
A truly beautiful variation on the Fizz! Home-made gin syrup. Monkey Shoulder, mulberry jam, fresh lemon and grapefruit juice and an egg white are balanced with dryness from a healthy measure of prosecco.
Glenmorangie, honey, sour cherry bitters, egg white and fresh orange juice are superbly balanced by the addition of Mercier Champagne to give you a flavour filled Champagne cocktail.
Strawberries on Acid
An interesting twist on the much loved Rossini. Fragola wild strawberry liqueur, fresh strawberries and balsamic vinegar are
balanced with Prosecco.
Using the fruit from our mulberry tree, which is over 300 years old, the bar team have created some signature cocktails for you to try.
The Mulberry £10
A perfect harmony of Bombay Sapphire Gin, Pimms No.1, homemade mulberry jam, fresh mint, lemon juice and elderflower pressé.
Mulberry Death Trap £12
This daring and powerful cocktail which combines mulberry jam, QuiQuiRiQui Mezcal, grapefruit juice, agave and cayenne pepper syrup are given balance with addition of sea salt and a Prosecco top.
Mulberry Margarita £10
Don Julio Reposado Tequila, grand marnier, mulberry jam, fresh lime juice, liquorice bitters, QuiQuiRiQui Mezcal and a touch of agave syrup are finished off with a salt and black pepper rim to give a fruiter edge this popular classic.
Marmalade or Mulberry Mai Tai £10
Using our home-made Drambuie marmalade or our signature mulberry jam you can choose which way you want your Mai Tai to
swing. Apart from Appleton VX, fresh lime, orgeat syrup and Grand Marnier you can either add Drambuie marmalade or mulberry jam, Chase Marmalade Vodka or Giffard Cherry Brandy.
A very savoury concoction containing Gin Mare, fresh basil, homemade garlic syrup and chorizo oil.
Japan in Season
A fruity concoction of Yamazaki 12yr, Umeshu Plum Liqueur, cherry bitters, honey and a grape vinegar reduction. Smoked with
Aged port, cherry brandy, Angostura Bitters, honey and fresh black berries provide the base of truly palatable and wintery cocktail.
A tasteful in-house creation combining FEW Bourbon, mango and cinnamon reduction, Mandarin Napoleon and Kamm & Sons.
A beautifully balanced combination of home-made spiced port mix, homemade stout syrup, Bushmills Irish Whiskey and Manor House sherry vinegar.
The Macho Apricot
A subtly sweet concoction of Matcha Green Tea, candied apricot syrup, Nikka from the barrel, peach Liqueur and a home-made malt and honey blend.
An interesting mix of FEW Bourbon, unsweetened soya milk, Cocchi Vermouth di Torino, cherry bitters and home-made malt mix. Created for the vegans out there!
Rumbullion XO Rum, home-made lime sherbet cordial, home-made mint syrup and a citrus sherry reduction present in some way a modern day de- constructed Mojito.
Manor’s Maple Sangree
Our home-made chai infused Vermouth works in perfect harmony with Woodford Reserve Bourbon, Calvados, maple syrup and homemade apple bitters. Enjoy!
A truly warming drink for those cold evenings. Warm espresso is combined with Woodford Reserve Bourbon, home-made five spice syrup, Drambuie, home-made orange bitters and finished off with a layer of cream.
Master of None
A complex and aromatic combination of Lagavulin 16yr, Rumbullion XO, ruby port, Amontillado Sherry, rhubarb bitters, Peychaud Bitters, coffee bitters, rose water and finished with pine berry smoke.
Diplomatic Fig Finder
Fresh fig, crème de fig, Diplomatico Blanco Rum and home-made walnut syrup are balanced with a couple drops of acid phosphate.
Sipsmith London Dry Gin, Manzanilla sherry and fresh lemon are given depth with the addition of home-made corn syrup and a touch of sea salt.
Brasserie Opening Times:
Drinks: 11:00am - 11:00pm
Food: 12 noon - 2:30pm
Dinner: 7:00pm - 9:30pm
To Book Your Table:
Call us on 01608 650 501.