03
8 cocktails you will find only here.
WHY MADEIRA
There is a quality that belongs to Madeira alone.
There is a reason so few bars use wine as a cocktail base. It is because oxidation begins the moment the bottle is opened, and by the next day it is a different drink.
Madeira wine is different. In the making, it has already passed once through the severe environment of heat. That is why contact with air does not break it down. Months after the bottle is opened, the flavor still holds.
And so it can serve as a cocktail base every night of the week. No other wine can do the same.
Madeira also carries a toasted complexity suggesting nuts, caramel, and dried fruit. Because the acidity is firm, even a sweet style never finishes heavy. And since the range runs from dry to intensely sweet, a single bottle can lend either acidity or sweetness.
As an ingredient for cocktails, few drinks are this obliging. That is part of why Madeira stands in the name of this bar.
The Madeira that forms the base of our cocktails is also poured on its own.
TECHNIQUE
Rather than mixing ready-made products, we remake the ingredients themselves.
01
A technique that carries the flavor of an ingredient into a spirit. Here we work with ginger, smoked duck, and shiitake mushroom. Ginger into Madeira, smoked duck into bourbon, shiitake into Madeira and brandy. What sets it apart is the choice of savory ingredients rather than sweet fruit.
02
A technique in which fat or dairy is blended into a spirit, chilled, and the fat alone removed. Only the aroma and the body remain, and the texture turns silken. Here we wash Madeira with yogurt and use it in our apple cocktail.
03
Lavender coffee, vanilla and crème brûlée, espresso. Every syrup is made in-house. The ginger ale and the cola are built from whole spices as well. The same ingredients go into the non-alcoholic drinks.
04
Cigar smoke is a powerful aroma. A cocktail that is merely delicate vanishes the moment it is set beside one. We reach for smoked ingredients, shiitake mushroom, yuzu kosho, and malt vinegar in order to build a frame that holds its own next to a cigar.
SIGNATURE
Every one of them is made only here.
APERITIF
Madeira 5 Years Old, lengthened with elderflower tonic water and finished with dried orange. Fruity, bright, and clean on the palate. The glass we recommend most as your first.
APERITIF
Madeira infused with ginger, with lime and house-made ginger ale. A familiar drink, built here on Madeira rather than vodka. The ginger works twice over.
FOR CIGARS
Wild Turkey infused with smoked duck, with maple syrup, malt vinegar, and yuzu kosho. Served with chicken breast jerky. The glass that stands closest to a cigar.
MELLOW
Apple with Madeira washed in yogurt, brought together with maple syrup and elderflower water. Mellow, with no hard edges.
REFRESHING
Madeira 5 Years Old with mint, lemon, lime, soda, and rum. Mint is used generously, so it is markedly cooling — for the summer months, or as a pause between full-bodied cigars.
AROMATIC
Vodka and Madeira with house-made lavender coffee syrup, vanilla and crème brûlée syrup, and espresso. The aroma lifts from the glass.
DESSERT
Mascarpone, coffee rum, and espresso syrup, served with castella sponge cake. The dessert cocktail our guests order again more than any other. A glass to finish the evening.
UMAMI
Madeira and brandy infused with shiitake mushroom, with champagne and grape water. Savory depth and fine bubbles in the same glass — the most experimental drink we make.
ANYTHING
Just tell us the direction you prefer. “Something not sweet,” or “something with fruit,” is enough. We will make it non-alcoholic as well, if you like.
* Recipes may be adjusted with the season. Depending on what we are able to source, some drinks may be unavailable on a given day. Thank you for your understanding.
A glass that holds its own
beside a cigar.
SIGNATURE COCKTAIL
PAIRING
There is no need to decide on your own. When you choose a cigar, we will suggest the glass to go with it. What follows is only a rough guide.
With a lighter cigar (Dominican, for instance) — “Mon” Tonic, Madeira Mojito. Bright enough to stay out of the cigar's way, and the safest pairing for a first visit.
With a medium-bodied cigar (Nicaraguan, for instance) — Moscow Mule, Enjuku. The clear outlines of ginger and apple mesh with the middle stretch of a cigar.
With a full-bodied cigar (Cuban, for instance) — Wild Chicken Fashioned, Pestana Royale. The savory depth of the smoked and shiitake infusions holds its own against heavy smoke.
To finish the evening — CHARUTO Tiramisu, Espresso “Lavender” Martini. A cigar grows sweeter in its second half, so a sweet glass sits well beside it.
Behind are Madeiras from 1862, 1875 and 1907. Cocktails are poured beside this very shelf.
ALSO
Guests who do not drink can spend the same evening with us.
MADEIRA
Vintages from 1901 are still in service, and we can pour them by the glass. Trying the base on its own, after the cocktail, makes for an interesting order.
WHISKY
Five whiskies finished in emptied Madeira casks, always on the shelf. Madeira for the first glass, whisky for the second. Wine and cask, both followed in a single evening.
NON ALCOHOL
House-made craft cola, craft ginger ale, French press coffee, and Mariage Frères tea. We make non-alcoholic cocktails as well.
* We ask for at least one drink per guest. It does not have to be alcohol.
Seat availability, a private room, advice on what to drink — please feel free to ask.
092-272-1289Inquiries taken 5:00 PM – 3:00 AM (following day), closed Wednesdays
