Cherry cocktails include a modern twist on the classic Paloma and an Espresso Martini, while the Apple section of the menu includes Blossom Breeze which blends a soda made from discarded cores and peels with Hendrick’s Gin for a light, refreshing serve.
Acting as a foil to the rose family flavours, there’s one drink grouping which doesn’t use a rose ingredient at all. This is a nod to compendiums of the 1900’s, which were often rich in mistakes and inaccuracies. The Rose Compendium puts Barley centre stage in its signature cocktail, a “mistake” ready to spot by the keenest of researchers. A bold interpretation of the Rob Roy is presented in three styles – Sweet, Perfect, and Dry. Each style is developed to spotlight the distinct characteristics of carefully selected Glenturret malts, allowing the whisky to shine while the vermouth takes a subtle backseat.
This level of obsessive specificity extends to the menu itself: a nubuck-bound book designed to echo a botanist’s journal, which they would have spent hours pouring over in their potting sheds. Offering a detailed approach, the menu guides guests through each drink with the story of the ingredients, hand-annotated notes, the techniques used, illustrations, glassware details (which have been hand-painted by the team, in some cases) and an extensive glossary to explain any complex or unusual terms.