Signature Curiosity Cocktails
Inspired by the infamous Mr. J.W. Chapman’s epicurean exploits & exploration of the world, this cocktail list aims to take you on a libatory voyage of epic proportions from St Helier to Timbuktu.
Revel in our delightful concoctions, built around this fabled if not almost certainly made up trip around the globe, lovingly prepared by Gavin and the team in Voyager.
Follow his travels with joy but take caution, for to travel the full length of 12 ports of this excursion is not for the faint hearted mariner, and may lead you into troubles seas!
Leaving St Aubin
“My route mapped and my bags packed, I awaited my boat with a sharpener in the Terminus Hotel Bar, the Bartender prepared a heady concoction of Gin, Poire William and Cinzano Orancio served on the rocks.”
Lost in France
“Rough seas to St Malo made our course drift, we took shelter for the night in the village of Erquy. I soothed my travelling woes with a mix of Gin & Dubonnet, Sugar & bitters topped up with Cremant de Bourgogne”
To Lake Garda
“I have read of the beauty of Lake Garda. Colours so vivid one could be mistaken for being under the influence of a witches potion. The locals claim to know of such a potion – Strega, mixed with lemon, cucumber, egg white & sugar”
“I took passage east from Sagres, via the Cape of Good Hope, the ship and I both laden with Vermouth, Port & Indian Tonic Water destined for British India. For six long months I sailed, enjoying long drinks created from our cargo.”
Monsoons of India
“A thousand Welsh summers combined could not rival the Monsoons of India. Gin, it seems is the only remedy for these soggy boots and damp knees. Combined with some Danish Bitters, French Vermouth, a Liqueur made by Benedictine Monks and Lemon peel.”
Landing in New Guinea
“As far as the eye could see were hessian sacks of coffee beans, and gold merchants peddling their wares to potential customers and other traders alike. Amused, I supped from my flask a bottle matured remedy of Rum, Mint Bitters and a coffee like Amaro.
A Year in the Pacific
“Remarkable the ingenuity of these islanders. Sap from the coconut flower is used to create a robust libation named “Arrack”… They’ve used it to preserve local spices and fruit, I however served it with coconut, ginger, sugar and citrus.”
West Indian Sling
“I slipped out of time and found myself surrounded by fire, Rum and Falernum, an intoxicating combination. I used spiced cider to tame the local spirit and drank it long over cracked ice.”
Nod to the 13 Colonies
“The people of the 13 Colonies united by the native American Whiskey, Italian Vermouth, Spanish Orange & British Sloe Gin. It seems befitting that my journey would end in the place they call “New” Jersey.”
J.W. Chapmans Tipple
“My own humble contribution to the world of epicurean enjoyment. Cognac dashed with Jersey lavender, my homemade Champagne reduction, bitters and topped with Crémant. I raise a glass and toast to the finest words ever spoken “ad vitam”
A classic mix of Vodka with Fresh Lime, Triple Sec & Cranberry, Served Straight up.
Legendary aperitif cocktail consisting of Gin seasoned with Campari bitters and Sweet Vermouth.
Your choice of gin or vodka with dry vermouth garnished with a twist, olive or served as a Gibson.
The perfect blend of champagne, gin and freshly pressed lemon juice with a touch of gomme.
Pisco, Vodka, Gin, Amaretto or Whiskey shaken with gomme, citrus juice and egg white. *Please note we use fresh, unpasteurized eggs in our sours, we are happy to make your sour without egg.
The very definition of cocktail, Bourbon whiskey, sugar and bitters, served on the rocks.
Corpse Reviver no2
“Warning – Five of these in quick succession will revive the corpse again” Gin, freshly pressed lemon, lillet blanc, Cointreau and absinthe shaken and served straight up.
Bacardi Carta Blanca, shaken hard with lime juice and gomme, served straight up.
Blanco tequila, with lime and Cointreau, garnished with salt.
What the martini is to gin, the Manhattan is to American whisky. Made with either Bourbon or Rye, served sweet, dry or perfect and garnished accordingly.
The Mojito’s significantly better half – Gin muddled with Lime juice, gomme and fresh mint topped up with Crémant de Bourgogne, served in a flute.
Bloody Mary/Red Snapper
Best served the morning after the night before, vodka or gin with tomato juice seasoned with celery seed, green tabasco, Worcestershire sauce and citrus.
Champagnes & Cremants
by the Coupe (125ml)
Terres Secretes Cremant de Bourgogne Blanc de Blancs
Forget-Brimont, Blanc de Blancs, Premier Cru
Laurent-Perrier, Brut ‘La Cuvée’ N.V.
Terres Secretes Cremant de Bourgogne Rosé Blanc de Blancs
Forget-Brimont, Rosé, Premier Cru
We also have a full drinks and wine list available in the bar.