London Cocktail Bar Menu

Bonds Bar, London is the perfect place to meet for cocktails during and after work.  A lively bar buzzing with the excitement of the City, Bonds offers The City's best wine list, 65 signature cocktails and a Tapas menu sourced from Spain's finest producers.

The cocktail bar menu selection stems from the classics to the more adventurous.  If you can’t decide, tell one of the mixologists your preferred flavours, and they’ll mix you a cocktail to your taste.  
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COCKTAILS

Thyme & Limoncello Rob Roy    12.00
Nikka Yoichi 12yr Japanese Whisky stirred with Thyme Eau de Vie, French Lemoncello, Punt E Mes sweet vermouth with a touch of lemon bitters, served straight up

Lavender & Blueberry Champagne Fizz 12.00
Jensons Old Tom Gin, shaken with a touch of Lavender Eau de Vie, muddled fresh Blueberries, fresh lemon juice and a touch of sugar, topped with Champagne

Fig & Rum Old Fashion    12.00
Fresh Fig stirred delicately with a blend of Pampero ’92 cask strength Rum & El Dorado 15yr Demerara molasses Rum, Fig Liqueur and bitters soaked brown sugar

Greeengage & Black Olive Sour  10.50
Elijah Craig 12yr Bourbon shaken with Gloucestshire Greengage Liqueur & Black Olive Puree, fresh lemon juice and balanced with a touch of sugar

Armagnac & Fortified Shiraz Crusta  10.50
Baron de Sigognac 10yr Armagnac shaken with McLaren Vale Fortified Shiraz, a touch of Triple Sec, Crème de Cassis, freshened with lemon juice served neat with a sugar rim

Holly & Gingerbread Cognac Sazerac 12.00
Tesseron Lot 53 stirred gently with Pain d’Epice liqueur, Baie de Houx (Holly) Eau de Vie and a touch of Peychaud Bitters with aromatics of Absinthe

Kirsch & Mocha Black Rose   10.50
St. Aubin Agricole Rhum blended with Kirsch Eau de Vie, crème de Cerise Griotte, fresh ground coffee and a hint of chocolate served straight up in a chilled Martini glass

Quince & Chestnut Godfather   10.50
Muddled fresh Quince, Cragganmore Master Distillers Edition ’93 Whisky straight poured with a touch of crème de Chataigne and Amaretto Disaronno, served short over block ice

‘Rum’ Champagne Cocktail   12.00
A coated glass of Rhubarb Eau de Vie, Appleton 8yr Reserve Rum, lemon bitters soaked sugar, Champagne, a float of Crème d’Abricot, crowned with a twist

Lulo & Syrah Algonquin    10.50
Wild Turkey Rare Breed Bourbon shaken with Lulo (Columbian Fruit), dry Vermouth, ,Peychaud bitters, grenadine, Pama Pomegranate Liqueur & Trinity Hill Hawkes Bay Syrah, served straight up

Truffle Jack Rose     12.00
L Dupont VSOP Calvados shaken with a delicate touch of Truffle Eau de Vie, Pama  Pomegranate Liqueur, fresh lemon juice, served straight up

Cognac & Three Spice Blazer   12.00
Grolette Tres Vieille Reserve Cognac blazed in a brandy balloon with whole nutmeg, bay leaves and cloves with a slice of papaya.  Served warm with a finish of crème de Noix

Kumquat & Cinnamon Daiquiri   10.50
Freshly muddled Kumquat shaken with a blend of Clement VSOP Agricole Rhum & Pyrat Pistol Molasses Rum, with fresh limes and a finish of Moscato di Pantelleria dessert wine

Strawberry & Violet Hondarribia  10.50
Glenkinchie Master Distillers Edition ’89 Whisky, stirred with Crème Fraise de Bois, Violet Liqueur, Campari & Punt E Mes sweet vermouth. Served straight up in a chilled martini glass

Rum & Pedro Ximenez Hot Toddy  10.50
Freshly muddled ginger, fresh orange, fresh lemon, mint, honey & cinnamon with a dose of Green Island Spiced Rum & Havana 7yr Ron, served hot with a float of La Sacristia Reserve Pedro Ximinez