0 The Fool

5 cl Tequila Patron Reposado

2 cl Red Orange Liqueur

2.5 cl Mango Puree

5 cl Pineapple Juice

½ Lime

¾ of a Red Chilli Pepper

Garnish: Mint, Dried Pineapple, ½ a Chilli Pepper

Method: In shaker, muddle the chilli pepper.

Add all ingredients in shaker, shake vigorously, fine strain in copper mug.

Served on the rocks.

I The Magician

1 Sherry Glass Sharish Blue Gin

1.5 cl Noilly Prat

1.5 cl Elderflower cordial

5 dashes Rhubarb Bitters

½ Lemon

1 Bottle Fever Tree Tonic

Garnish: 2 Lavender, 1 Dried Lemon

Method:Rinse the whiskey glass with the cordial,

then pour in the shaker.Pour the gin in a sherry glass. Put the sherry glass upside down in an old fashioned glass. Shake the

Noilly Prat, Cordial, Bitters and lemon juice and pour around the sherry glass. Top up with the fever tree

tonic. When at the table lift the sherry glass to release the gin and make it change colour.

Served up.

II The High Priestess

5 cl Kalak Vodka

3 cl Ruby Port

2 cl Maple Syrup

½ Lemon

3.5 cl Egg White

Black Pepper

Garnish: Red Currant, Black Pepper

Method: All ingredients in shaker, shake vigorously,

fine strain in a wine glass.

Served with little ice

III The Empress

5 cl Havana 3

1.5 cl Malibu

2.5 cl Red Orange Liqueur

½ Lime

6 cl Cranberry Juice

6 cl Pineapple Juice

Garnish: Apple fan, Raspberry, Pineapple Leaf

Method: All ingredients in shaker, shake vigorously,

strain in large balloon glass. Served on the rocks.

IV The Emperor

5 cl Gentleman Jack

2.5 cl Drambuie

1.5 cl Remy Martin VSOP

1 cl Laphroaigh

1 Slice of Orange

1 dash Pernod

Drops of Orange and Angostura bitters

Garnish: Dried Mandarin, Rosemary

Method: Pour Pernod in a large brandy glass filled with ice,

stir well and then discard ice and Pernod.In a mixing glass pour all ingredients except Pernod,

stir well and strain in the large brandy glassSmoke the cocktail in glass cloche.

Served up.

V The Hierophant

5 cl Tequila Patron Reposado

2.5 cl Benedictine

1 cl Speculoos Syrup

2.5 cl Egg White

½ Lemon

Garnish: Edible Flowers

Method: All ingredients in shaker, shake vigorously,

double strain in wine glass. Served up.

VI The Lovers

5 cl Kalak Vodka

2 cl St Germain

2 cl Chambord

2.5 cl Raspberry Puree

½ Lime

1 shot champagne

Garnish: Rose Petals, Raspberry

Method: All ingredients except champagne in a shaker,

shake vigorously, strain in cocktail coupe, serve champagne on the side in a sherry glass.

Served up.

VII The Chariot

3.5 cl Hennessy

3.5 cl Chai Rum

2 cl Maple Syrup

½ Lime

1 Sprig Lavender

3 to 4 Dashes Rhubarb Bitters

Top up Ginger Ale

Garnish: Edible Flower, lavender

Method: All ingredients except ginger ale in shaker,

shake vigorously, fine strain in copper mug, top up with ginger ale.

Served on the rocks.

VIII Strength

2.5 cl Malibu

2.5 cl Grand Marnier

5 cl Orange

½ Lime

1.5 cl simple syrup

3.5 cl Egg White

5 cl Slices of Ginger

1 Tea Spoon of Brown Sugar

2 cl Chai Rum

Method: All ingredients except chai rum and brown sugar.

Dry shake first then regular shake. Double strain in wine glass. With a spoon slowly make a float of chai rum. Add brown sugar on the foam and blow torch it

Served up.

IX The Hermit

3.5 cl Benedictine

2.5 cl Cacao Brown

2 cl Bailey’s

1 Grand Marnier

Sprig of Fresh Rosemary

1 shot of Espresso

Spray of Orange/bitters flames

Garnish: Orange Twist, Rosemary

Method: Pour all ingredients in a shaker, shake vigorously,

double strain in cocktail coupe. Spray the orange and bitter mix on top, flame rosemary until it smokes.

Served up.

X Wheel Of Fortune

Choice of one of the following cocktails

5cl Vodka infused with mint tea and lavender3.5 cl egg white

1/2 lemon2.5 cl sugar

Shaken, served in tea cup garnished with lavender sprig and 3 love hearts bitters

Or5cl Gin infused with green tea and lemon

3.5 cl egg white1/2 lemon

2.5 cl sugarShaken, served in tea cup garnished with dried lemon

and 3 love hearts bitters

Or5cl Whiskey infused with vanilla

rooibos and coffee3.5 cl egg white

1/2 lemon2.5 cl sugar

Shaken, served in tea cup, garnished with 3 coffee beans and 3 love hearts bitters

XI Justice

4 cl Campari

1.5 cl Grand Marnier

2.5 cl St Germain

½ Lemon

Ginger Ale (to the top)

Garnish: Apple fan, Mint

Method: Pour all ingredients except ginger ale in a shaker,

shake vigorously, and strain in a large balloon glass filled with ice, top up with ginger ale.

Served on the rocks

XII The Hanged Man

3.5 cl Midleton Barry Crockett

2.5 cl Hennessy X.O.

2 cl Vintage Port

1.5 cl Grand Marnier

2 cl Vanilla Rooibos Tea Syrup

3 dashes Aztec Chocolate Bitters

Smoked with Rooibos Tea

Garnish: Chocolate Truffle, Vanilla Pods, Edible Flower.

Method: Pour all ingredients in a mixing glass, stir gently,

strain in a wine decanter, smoke with vanilla rooibos tea, and pour in a wine glass.

Served up.

XIII Death

5 cl Jameson Black Barrel

2.5 cl Kahlua

3.5 cl Cherry Puree

1 cl Vinegar Reduction

1.5 cl Chocolate cookie Syrup

1/4 bar spoon black colorant powder

Garnish: Rose Petal, Black Berry, Chocolate Crown

Method: Pour all ingredients in shaker, shake vigorously,

double strain in a wine glass. Served with little ice

XIV The Temperance

6 cl Bertha’s Revenge Gin

1/2 Lime

1.5 cl Rosemary Syrup

3.5 cl Egg White

5 cl Apple Juice

2.5 cl Raspberry Puree

Garnish: Rosemary, Chocolate Crown

Method: Pour all ingredients in a shaker, shake vigorously

and strain in a wine glass. Served up.

XV The Devil

5 cl Calvados

2.5 cl Cherry Brandy

½ Lime

3 cl Vanilla Roobois Tea Syrup

5 cl Cranberry Juice

Garnish: Red Sugar, Devil Note.

Method: pour all ingredients in a shaker,

shake vigorously and strain in a wine glass. Served with little ice.

XVI The Tower

3.5 cl Havanna 3

2.5 cl Amaretto

2.5 cl Cointreau

6 cl Pineapple Juice

6 cl Orange Juice

3/4 Lime

Dark Rum on top

Garnish: Pineapple Leaf, Apple Fan and Cherry, Dry Orange

Method: Pour all ingredients except dark rum in a shaker, shake vigorously, strain in a large balloon glass

filled with ice. With the help of a spoon, make a float of dark rum.

Served on the rocks.

XVII The Star

5 cl Absolut Citron

2 cl Saint Germain

2 cl Honey Syrup

½ Lemon

4 Basil Leaves

3 dashes Chocolate Bitters

Garnish: Star Fruit, Chocolate Crown

Method: Pour all ingredients in a shaker,

shake vigorously, strain in a wine glass. Served on the rocks.

XVIII The Moon

5 cl Kalak Vodka

2.5 cl Crème De Cacao White

2.5 cl Bailey’s

1 dash Frangelico

1 Spoon of Cream

Garnish: White Rose Petals, Chocolate Crown

Method: Pour all ingredients in a shaker, shake vigorously,

double strain in a cocktail coupe. Served up.

XIX The Sun

5 cl Shortcross Gin

1 cl Campari

4 cl Orange Juice

3.5 cl Mango Puree

¼ Lemon

5 Basil Leaves

3.5 Egg White

Garnish: Dry Lemon, Physalys.

Method: Pour all ingredients in a shaker, shake vigorously,

double strain in a wine glass. Served up.

XX Judgement

5cl Dingle Gin infused with green tea

and lemon

2.5 cl Grand Marnier

1 spoon of quince jelly

1/2 Lemon Juice

1 spoon pink peppercorn

5 cl Bitter Lemon

Garnish: Long Lemon twist, Mint.

Method: Muddle jelly and peppercorn in the shaker.

Add all ingredients except bitter lemon. Shake, top up with bitter lemon.

Served with little ice.

XXI The World

2 cl Havana 7 year Old

2 cl Malibu

2 cl Dark Rum

3.5 cl Tio Pepe

2.5 cl Apricot Puree

3.5 cl Pineapple Juice

Mint Leaves

Garnish: Mint, Dry Lime, Dry Orange.

Method: Pour all ingredients in a shaker, shake vigorously,

double strain in a wine copper mug.Flame Top of Cocktail.

Add straws and stirs after flaming the cocktail!Served on the rocks.