Layla Cocktail menu

Matahari Milk Punch

Menu Description:

Remy 1738 cognac, Chai-infused sweet vermouth, Lemon and Pomegranate juice served as a milk punch straight up with a cleansing dose of sage smoke

Tasting Notes:

  • Dominant Flavors: deep red pomegranates with roses on the nose

  • Body or Mouth feel: medium body, silky mouth feel

  • Dryness: medium

  • Complexity: medium

  • Accentuating or contrasting flavors: chai, cinnamon and clove interact.

  • Finish: black tea lingering spicy finish

  • Glass: Cocktail

Ingredients:

  • 2 ounces Remy 1738 Cognac

  • 1 ounce Chai-infused Sweet Vermouth

  • 3/4 ounce freshly squeezed lemon juice

  • 1/2 ounce simple syrup

  • 3/4 ounce POM Wonderful juice

  • 1 dried organic rose bud, for garnish

Directions

Mix all ingredients together and add ¼ whole milk to the volume. Let it curdle in a fridge for 6 hours. Strain through layers of cheese cloth until completely clear. Once prepared stir over large ice cubes and strain into a chilled cocktail coupe. Using a smoke machine and bubble mixture prepare the bubble by placing dry sage leaves into the smoker and dip the tip of the hose into a bubble mixture. With a torch ignite the dry sage and carefully engage the machine to create a smoke-filled bubble. Once the bubble is large enough to cover the rim of the glass, carefully place it on the rim and serve immediately. Once the bubble bursts, garnish with a dry rose bud.

ALLERGY: LACTOSE 

Layla Old Fashioned

Menu Description:

Pistachio Butter washed Wild Turkey Bourbon stirred ice cold with Liqueur Noyau Poissy and chocolate-chilly bitters. Served with a side of feta cheese.

Tasting Notes:

  • Dominant Flavors: Bourbon and pistachio

  • Body or Mouth feel: full body, silky mouthfeel

  • Dryness: medium

  • Complexity: medium-high

  • Accentuating or contrasting flavors: Apricot kernels, chocolate, and orange oil

  • Finish: delicious, bitter sweet lingering finish

  • Glass: Double Old Fashioned

Ingredients:

  • 2 ½ oz Pistachio Butter washed Wild Turkey Bourbon

  • ¾ oz Liqueur Noyau Poissy

  • 3 dashes Miracle Mile Chocolate – chili bitters

  • 2 dashes Angostura Bitters

  • 3 drops Saline Solution (20%)

  • Orange expression

  • Gold Covered Plum Fruit Roll, for garnish

  • Side of feta cheese, for garnish

Directions

Pour all ingredients into a mixing glass. Add large cold ice and stir for about 40 revolutions. Strain over large rock into a double old-fashioned glass and garnish with gold spray covered plum fruit roll. Serve with a side of feta cheese, cut into ½ inch cubes covered with fresh oregano leaves and sprinkled olive oil.  

ALLERGY: NUTS

Layla Collins

Menu Description:

Fakra Arak, Chareau Aloe Liqueur, Mint Syrup, Clarified Lemon and Cucumber Juices served tall with fever tree Mediterranean tonic water and a float of Green Chartreuse.

Tasting Notes

  • Dominant Flavors: Anise and Green Aloe

  • Body or Mouth feel: light body, refreshing, effervescent

  • Dryness: Medium

  • Complexity: Medium

  • Accentuating or contrasting flavors: Cucumber, Mint, Tree Resin and Chartreuse

  • Finish: Long, lingering and delicious

  • Glass: Tall Collins

 Ingredients:

  • 1 oz Fakra Arak

  • ¾ oz Chareau Aloe Liqueur

  • 1 oz Clarified Cucumber Juice

  • ¾ oz Clarified Lemon Juice

  • ½ oz Mint simple syrup 

  • Q tonic water

  • Float of green Chartreuse or Izarra Liqueur Edible Leaf Garnish Dehydrated lime wheel garnisn

Directions:

Pour all ingredients in order listed above into a tall Collins glass. Fill up with large cold ice cubes or a long clear ice spear. Insert a long bar spoon into the glass and pour tonic water down the handle of the spoon. Float green chartreuse or izarra liqueur. Garnish with an edible leaf and a dehydrated lime wheel. 

ALLERGY: NONE

Midori Spritz

Menu Description:

Home-Made Melon Liqueur mixed with a bit of Fords Gin, Prosecco and Club Soda. Served over ice with a cantaloupe melon garnish.

Tasting Notes

  • Dominant Flavors: Ripe Honeydew Melon

  • Body or Mouth feel: light body, effervescent

  • Dryness: medium

  • Complexity: low

  • Accentuating or contrasting flavors: juniper and banana

  • Finish: long, lingering, refreshing and fruity

  • Glass: Champagne Tulip

Ingredients:

  •  ½ oz Fords Gin

  • 2 oz DIY Midori Mix

  • ½ oz Midori

  • 3 oz Prosecco

  • 1 oz Soda Water

  • 2 drops Saline Solution (20%)

  • Slice of Cantaloupe Melon, for garnish

  • Rosemary Sprig, for garnis

Directions:

Put two large ice cubes into a champagne flute. Build the drink by pouring the ingredients one after another as listed above. Garnish with a thin slice of cantaloupe melon and a rosemary sprig.

ALLERGY: NONE

French 95 

Menu Description:

Butterfly pea infused Roku Gin shaken with fresh lemon juice and cardamom simple syrup. Topped off with Champagne and Passion fruit foam.

Tasting Notes

  • Dominant Flavors: Gin and Passion fruit

  • Body or Mouth feel: Light Body, Creamy and effervescent

  • Dryness: Medium

  • Complexity: Medium

  • Accentuating or contrasting flavors: Cardamom, florals and Champagne

  • Finish: Long, refreshing finish

  • Glass: Champagne Flute

Ingredients:

  • 2 oz Butterfly pea infused Roku Gin

  • ¾ oz Lemon juice

  • ¾ oz Cardamom Simple Syrup

  • Champagne

  • Passion fruit foam, for garnish

  • Edible blossom, for garnish

  • Edible butterfly, for garnish

Directions:

Shake all ingredients except Champagne and pour into a champagne flute. Top off with champagne. Once settled, pour foam on top and garnish with an edible blossom and an edible butterfly.

ALLERGY: NONE