Preview of a draft menu, not the live card · autumn-2026
Simon and Laura'sBar · Autumn 2026
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Simon and Laura's

Bar · Autumn 2026

Seasonal Cocktails

Brown Butter Old Fashioned

Brown-Butter Bourbon, Maple, Bitters

Four Roses fat-washed with nut-brown butter, rounded with maple. Silky and toasty, the Old Fashioned as a piece of autumn.

  • 60 ml Brown-Butter Four Roses
  • 10 ml Maple Syrup
  • 2 dashes Aromatic Bitters
  • 1 dash Orange Bitters
  1. Stir all ingredients on ice for about 25 seconds
  2. Strain into a rocks glass over a large ice cube
  3. Express the orange peel over the drink

Garnish: An orange peel and a tiny pinch of flaky salt

Quince & Smoke

Blended Scotch, Peated Scotch, Quince Cordial, Lemon

A silky sour built on a homemade quince cordial, with a thread of Islay peat running through it.

  • 40 ml Johnnie Walker Black Label
  • 10 ml Big Peat
  • 30 ml Quince Cordial
  • 20 ml Fresh Lemon Juice
  • 20 ml Egg White
  1. Dry shake all ingredients without ice for 15 seconds
  2. Add ice and shake hard
  3. Double strain into a chilled coupe

Garnish: A sage leaf floated on the foam and three drops of bitters

Chestnut Milk Punch

Aged Rum, Cognac, Chestnut, Black Tea, Clarified

A crystal-clear punch: rum, cognac, black tea and roasted chestnut, clarified with milk days ahead. Looks like whisky, drinks like velvet.

  • 90 ml Chestnut Milk Punch (batched)
  1. Pour over a large ice cube in a rocks glass
  2. Grate fresh nutmeg on top

Garnish: Freshly grated nutmeg

Sea Buckthorn Spritz

Aperol, Lillet, Sea Buckthorn, Prosecco

Low-ABV and bright orange: sea buckthorn juice brings sharp, apricot-like acidity to the aperitivo hour.

  • 30 ml Aperol
  • 20 ml Lillet Blanc
  • 25 ml Sea Buckthorn Juice (unsweetened)
  • 10 ml Honey Syrup
  • 90 ml Prosecco
  • Splash of Soda Water
  1. Fill a wine glass with ice
  2. Add Aperol, Lillet, sea buckthorn and honey, stir briefly
  3. Top with prosecco and a splash of soda

Garnish: An orange slice and a rosemary sprig

Miso Caramel Espresso Martini

Vodka, Kahlúa, Espresso, Miso Caramel

Umami meets dessert: a dark caramel syrup seasoned with white miso turns the espresso martini salty-sweet and deep.

  • 45 ml Ukijo Vodka
  • 15 ml Kahlúa
  • 30 ml Fresh Espresso
  • 15 ml Miso Caramel Syrup
  1. Shake everything very hard with plenty of ice
  2. Double strain into a chilled coupe

Garnish: A few flakes of sea salt and three coffee beans

Apple Tepache Highball

Laird's Applejack, Apple Tepache, Lime

A three-day ferment of apple peels, brown sugar and cinnamon, lightly fizzy and sour, lengthening American apple brandy. Zero waste: the peels come from the shrub below.

  • 45 ml Laird's Applejack
  • 10 ml Fresh Lime Juice
  • 120 ml Apple Tepache
  • 2 dashes Aromatic Bitters
  1. Build in a highball filled with ice
  2. Top with the tepache and stir once, gently

Garnish: A fan of apple slices and a pinch of cinnamon

Pear & Sage

Bobby's Gin, Pear-Sage Cordial, Lemon

Bobby's spiced Dutch gin against a fresh pear and sage cordial. Clean, green, quietly autumnal.

  • 50 ml Bobby's Schiedam Dry Gin
  • 25 ml Pear-Sage Cordial
  • 20 ml Fresh Lemon Juice
  • 1 barspoon St-Germain
  1. Shake all ingredients with ice
  2. Double strain into a chilled coupe

Garnish: A sage leaf, slapped to release its oils

Roasted Plum Sazerac

Rye Whiskey, Roasted Plum, Absinthe, Peychaud's

The New Orleans classic with a syrup of oven-roasted plums and star anise instead of sugar. Dark fruit, anise, spice.

  • 60 ml Rittenhouse Rye
  • 10 ml Roasted Plum Syrup
  • 3 dashes Peychaud's Bitters
  • La Fée Absinthe to rinse
  1. Rinse a chilled rocks glass with absinthe and discard the excess
  2. Stir rye, plum syrup and bitters on ice for 25 seconds
  3. Strain into the glass, no ice

Garnish: A lemon peel, expressed over the drink and discarded

Spirit-Free Selection 0% ABV

Verjus & Pear

Verjus, Pear-Sage Cordial, Soda

Verjus, the juice of unripe grapes, gives a wine-like tartness without alcohol. With the pear-sage cordial it drinks like a dry spritz.

  • 30 ml Verjus
  • 25 ml Pear-Sage Cordial
  • Soda Water to top
  1. Build in a wine glass filled with ice
  2. Top with soda and stir gently

Garnish: A sage leaf and a thin pear slice

Smoked Tea Tonic

Lapsang Souchong, Lemon, Honey, Tonic

Cold-brewed smoked tea, honey and lemon, lengthened with tonic. Campfire in a highball, no spirit needed.

  • 60 ml Cold-Brew Lapsang Souchong
  • 15 ml Fresh Lemon Juice
  • 10 ml Honey Syrup
  • 100 ml Tonic Water
  1. Build in a highball filled with ice
  2. Top with tonic and stir once

Garnish: A lemon wheel

Apple Shrub Soda

Apple Shrub, Ginger, Soda

A drinking vinegar of cloudy apple juice, cider vinegar and cinnamon. Sweet, sharp and refreshing; the peels go into the tepache.

  • 30 ml Apple Shrub
  • 10 ml Voelkel Bio Ingwer Sirup
  • Soda Water to top
  1. Build in a highball filled with ice
  2. Top with soda and stir gently

Garnish: An apple slice and a cinnamon stick