Tiki Riise
60ml Founders Edition15ml peach liqueur15ml lime juice80ml pineapple juice10ml simple sugar 5-8 mint leafs and half passion fruit Put all the ingredients in the shaker – add some ice and shake well. Strain into a Tiki cup and garnish with mint spring, passion fruit and mint.
Riise of Jean Harlow
50ml Copenhagen 188850ml Rosso Sweet VermouthDash Angostura orange bitters Stir all the ingredients with ice and strain into a glass. Decorate with a wheel of lemon and maraschino cherries.
Sweet Chet BakerÂ
60ml Black Barrel5ml Sweet Vermouth5ml Honey SyrupDash Angostura Bitters Stir all the ingredients with ice and strain into a chilled lowball glass with ice. Decorate with a wheel of lemon.
Riise para El Presidente
50ml Copenhagen 188810ml Orange Curacao5ml Rosso sweet Vermouth20ml Vermouth Blanc (white or Bianco but not dry)2 drops of grenadine sirup Stir all the ingredients with ice and strain into a chilled glass. Dehydrated orange and orange zest.
Tomb Raider Deluxe
60ml Black Barrel 20ml Coco Lopez or homemade Coconut Cream 75ml Pineapple Juice 10ml Orange LiquorMint leafs Gently shake all the ingredients with ice and fine strain into a chilled glass. Decorate with mint leafs and dehydrated orange.
Riised Ernest Hemingway
50ml Copenhagen 188830ml freshly squeezed lime juice30ml pink grapefruit juice20ml Luxardo Maraschino liquor10ml simple sugar Shake all the ingredients with ice and fine strain into a chilled glass. Decorate with a Maraschino cherry.
La’ La’ La’ Galante
50ml La Galante 15ml Campari5ml white port wine25ml VermouthDash Orange Bitter2 dash of 1838 Bitter Put the ingredients in a glass with ice cubes. Mix them with a bar spoon and pour slowly into a glass without the ice.
1838 Sour
50ml A.H. Riise Danish Navy 40%10-15ml 1838 Bitter30ml lemon juice15ml simple sirup 15ml port wine Egg white Pour rum, bitter, lemon juice, simple sirup and egg white in the shaker. Shake it and double strain in the lowball. Add some ice and slowly pour port wine on the top of the cocktail. Decorate with orange peel. Enjoy
Pure Gold
60ml signature2 dashed angostura bitters20ml lime juice 10ml simple sugar10ml orange liqueur30-40 ml sparkling wine Gold dust Pour rum, bitters, lime, sugar and the liqueur in the shaker. Add some ice and shake it well. Double strain into a wine glass and add some dust powder. Top up( 30-40ml) of sparkling wine. Ready to serve
Figging Plus Creamy
5 cl Non Plus Ultra Black Edition2.5 cl Cream Sherry1.5 cl Cold Brew Espresso2-3 Dashes Chocolate Bitters – Stir all with plenty Ice, Love & Patience– Strain into a chilled coupe over a large rock of ice – Garnish with a dehydrated fig Enjoy
