Here is the menu for The College Hotel in Amsterdam. The menu was done by Luuk Gerritsen. Luuk is soon moving to Curacao, but the menu will still be in place for a while.
I see: burnt grenadine, homemade lemon curd, grapefruit cordial.
Have a look below.
Sure to whet your appetite
Premium blend of Tanqueray TEN Gin and U’Luvka Vodka, stirred with Lillet Blanc and house-made Lavender & Bay Leaf Syrup
The College Manhattan
Woodford Reserve Bourbon with a royal pour of Carpano Antica Formula and a house blend of Orange Bitters, served with three brandy soaked Bing cherries
Tea for Two
Mediterranean Gin Mare shaken with house-made Oolong Tea Syrup, fresh lemon juice, orange flower water and egg white, served in tea china
ALL NIGHT LONG
Going on, one after the other, and one more
Barsol Quebranta Pisco shaken hard with house-made Lemon Curd, simple syrup, fresh lime and pineapple juices, Amargo Chuncho bitters, garnished with angostura
Fresh pears, pear and spice (cinnamon, clove, mace, peppercorn, citrus zest) infused Ketel One Vodka, St Germain and fresh lemon juice, topped with Moet & Chandon Brut
Fifty Pounds Gin shaken verociously with Carpano Antica Formula, fresh lemon juice, a fresh strawberry and homemade Burnt Grenadine (allow the grenadine to slightly burn, it adds an extra dimension to the flavour of the cocktail)
Don Julio Reposado shaken with house-made Grapefruit Cordial, fresh lime juice, grapefruit zest and fresh rosemary
Old South Swizzle
Lemongrass infused Bacardi Reserva meets house-made Allspice Liqueur, fresh lime juice, Monin Orgeat Syrup and Domaine de Canton
Oldschool Dutch ‘Oude Jenever’ shaken with house-made Yerba Mate Syrup, Punt e Mes, fresh lemon juice and orange bitters. This could also serve as an aperitif
Even if you’re not drinking tonight, you will leave satisfied
An award-winning mixture of house-made Spiced Port Reduction, Grapefruit Cordial, egg yolk and fresh lemon juice
Selection of House-Made Lemonades
Changes daily, ask your server for today’s selection of syrups and cordials. (at this moment: Lime-mint cordial, Grapefruit Cordial, Sweet Tea Syrup, Espresso Syrup)
Reaching back to the past, bringing back the best
“Bringin’ Back the Sazerac”
Ri(1) Rye Whiskey stirred with house-made Gomme Syrup, Peychaud’s Bitters, served in an Absinthe-rinsed glass sprayed with lemon oils
A lovechild of the Negroni and Manhattan, Buffalo Trace mixed with Carpano Classico and Campari
Between the Sheets
Hennessy Fine de Cognac and Pampero Anniversario compliment each other in this blend with Bols Dry Curacao, DOM Benedictine and fresh lemon juice
Bols Genever, fresh lemon juice and seltzer meet in this all-time classic refresher. We add house-made Lavender Syrup instead of simple to add some herbacious notes.
AFTER DINNER DRINKS
The perfect ending to your night
Port of Spring
A silky blend of Grappa di Brunello, house-made Spiced Port Reduction, fresh grapefruit juice and egg yolk
Coffee and Vanilla infused Bacardi 8 shaken with house-made Espresso Syrup
THE MONTHLY BATCH
Aged in our 5 liter wooden barrel, a new potion with be served each month
Cuban style Bacardi Reserva, Bols Dry Orange and barrel-washed Noilly Prat get acquainted in a barrel for three weeks. To taste the effect of the barrel, we also serve half-measures of this and the un-aged version.