Signature Voyager Cocktails

Diary excerpts from the epicurean exploits of Mr J.W. Chapman – Original builder and founder of the Somerville Hotel from 1881-1934 

Please note…some (or all) of this voyage may well be (and most probably definitely is) factually fictitious!

£14.00 each

STOP 1 – St Malo, France – “The Duke of Normandy” (a.k.a. To the King our Duke)

We left Jersey bound for St Malo in search of a tipple fit for “The Duke” himself – A fine, smooth yet invigorating beverage, made in homage to the Benedictine monks of Normandy – We take Grey Goose vodka with a bolstering vim of Benedictine, stirred no more or less than 30 times (15 front, 15 back), served straight up with a Pernod mist & essence of lemon. Simply resplendent.

STOP 2 – BOLOGNA, ITALY – “The Vermillion Accord”

We paused in Bologna and stumbling upon a small apothecary-come-evening-salon, we found, in heated discussion a Signor Montanari – A local herbalist -, Contessa Valentina Rossi – whose family’s vermouth Martini Rosso was famed in the region – and a travelling Kentucky man, drunkenly pleading the superiority of his native Bourbon. Keen to stop the quarrel, (and with keen encouragement of the Contessa) we stirred Martini Rosso, Amaro Montenegro, Bulleit Rye and a drop of maraschino juice served straight up with a cherry surprise & orange mist. This combination brought forth peace, so we justly christened it “The Vermillion Accord”.

STOP 3 – ÎLE MYSTÉRIEUSE, ???? – The Velvet Eclipse

Whilst marooned upon the dusky shores of Île Mystérieuse, I stumbled upon a native concoction most curious: a blend of vanilla infused Vodka, Chambord black raspberry elixir, and the milk of the coconut shaken vigorously over ice. I christened it The Velvet Eclipse. It is both balm and revelation — a drink that whispers secrets of the tropics to the soul. I shall bring its recipe to Jersey, posthaste.

STOP 4 – SIAM, THAILAND – The Siam Sundial

While traversing the verdant hills of northern Siam, I was offered a curious libation: aged rum, golden pineapple juice, fresh lime, and a bitter scarlet cordial sequestered during our time in Italy known locally as Campari shaken over ice. The flavours clashed and danced like monsoon winds. I have named it The Siam Sundial – a nod to the cocktail’s balance of sweet and sharp, like time itself.

STOP 5 – YOKOHAMA, JAPAN – Sakura Smoke

During a misty late-summer evening in Yokohama, I savored a dram of Taketsuru’s elegant whisky, perfumed with local rose essence. Inspired, I ran back to the ship to fetch my bottle of Ardbeg whisky – a peaty and bold dram – and a sailor’s cherry bitters. Stirring Nikka Taketsuru, Ardbeg 10 YO, rose essence, cherry bitters and orange oil atop balled ice, the “Sakura Smoke” was born – a toast to oceans crossed and worlds entwined.

STOP 6 – KYOTO, JAPAN – the Jade Tempest

In the lantern-lit gardens of Kyoto, I was served a potion of emerald hue — melon liqueur shaken with vodka and fresh lemon, crowned with a lively splash of ginger ale. It sparkled like temple glass at sunrise. I have named it the Jade Tempest, in honour of it’s vibrant hue, and effervescent boldness.

STOP 7 – YUCATÁN, MEXICO – The Yucatán Ember

In the scorched highlands of Yucatán, I stumbled upon a curious concoction offered by a local shaman: mango and chilli steeped in fiery agave spirit called “tequila”. Muddled with a splash of lime and a whisper of Cointreau, it danced upon the tongue like jungle fire in a most pleasing way. I christened it The Yucatán Ember in awe of its heat & exotic origins.
P.S. Must procure more limes.

STOP 8 – CURACAO, DUTCH CARRIBEAN – Dutchman’s Compass

Whilst charting the azure shores of Curaçao, parched by the inescapable heat of the midday sun, I was offered a vivid potion of local orange citrus, clear Vodka spirit, and a curious blue Curaçao tincture, shaken and served over crushed ice. It shimmered like tropical waters and struck with the clarity of a Caribbean sunrise. I dubbed it The Dutchman’s Compass. A drink to navigate both storm and serenity.

STOP 9 – BARBADOS, WEST INDIES – The Verdant Elixir

In the summer of 1874, we set sail aboard The Verdigris Swan, chasing whispers of a botanical marvel in the West Indies. Amid jungle mists and rum-soaked nights, we were introduced to a local herb “Indica”. Marvelling at its effects, we infused this to make Indica Spiced Rum, shook with fresh lime, Velvet Falernum, and a touch of brown sugar. The result? A potion so bold it was banned in three colonies and worshipped in two. We called it The Verdant Elixir.

STOP 10 – JERSEY, CHANNEL ISLANDS – Amber of the Rock

Upon my return to Jersey, weary yet triumphant, I stirred together our proud Jersey apple brandy, a touch of almond liqueur, and the orange warmth of Grand Marnier — precisely thirty times, as tradition demands. Served over ice, it tastes of hearth and heritage. I have named it Amber of the Rock, honouring the warming tint of this beautiful beverage, and the warm glow for Jersey that lives in my heart. Finally, I am home.

Sample menu – subject to change

Prices inclusive of 5% GST. A discretionary service charge of 10% is added to your bill. Our team receives 100% of all gratuities.