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THE CAMBRIDGE BAR

The Cambridge Bramble

45ml Knocknaveagh Cambridge Dry

10ml Chambord

30ml Lemon Juice

10ml Chamomile Syrup*

1 spoon of Raspberries or Mixed Berries

Shake with ice and serve all in a tumbler style glass

*2 cups of water, 2 cups of fine sugar, 2 spoons of chamomile. Bring to boil, take off heat and add sugar and chamomile. Infuse for 30min

Summer in Waikato

45ml Knocknaveagh Black Label Gin

30ml Elderflower Liqueur

10ml Strawberry Chartreuse*

20ml Lemon Juice

Combine all ingredients and shake well with ice, strain over ice into tumbler style glass.

*1 Bottle of yellow Chartreuse (700ml), 300g of frozen strawberries. Combine for 24 hours, strain through coffee filter.

Kawakawa Cooler

60ml Knocknaveagh 1862

20ml L’Opera

60ml Grapefruit Juice

15ml Kawakawa Syrup*

Shake all ingredients with ice and strain into highball glass over ice.

*500ml water, 250g sugar, 4 large Kawakawa leafs, 1 star anise, 3 cloves. Boil water and once boiling add Kawakawa and boil for 10min. Take off the heat and add star anise, cloves, and sugar. Infuse for 30min and strain.

The Alpha St Negroni

30ml Alpha St Gin

30ml L’Opera

30ml Barolo Chinato

Build over a large ice cube in a tumbler style glass

Garnish with an orange peel