Burlock

A top secret blend of rums, juices, and exotic spices that has become our signature over the years. Served in a barrel.

A stormy blend of El Dorado 3 & Plantation OFTD, Fresh Pineapple & Passion Fruit Shaken with the Exotic Fruity Flavours of Home-Made Fassionola and a dash of Absinthe.

A Piña Colada strictly for adults. Worthy Park 109, Pusser’s Gunpowder, Smith & Cross, pineapple, orange, spiced aromas. Available Strong / Extra Strong.

The Holy Trinity of Rum, lime & sugar. Available with x6 rum brands in 4 flavours.

Piña Coladas can be fancy, you know. Planetary Cut & Dry stirred with Planetary Pineapple with a touch of Pineau des Charentes wine, & Champagne Syrup.

A reversed revolver, literally. Coffee, spice, all things nice. Black Tears Cuban Spice, Vermouth, Coffee, and Espelette.

A sophisticated old school sipper all the way from 1915 Havana, Santiago de Cuba 11, Dolin Blanc, P. F. Curaçao, and a hint of homemade Grenadine.

Down the slopes of La Grande Soufrière comes a seething, roiling, white cloud of Mozart White Chocolate, Damoiseau Guava, Clément Coconut, and tephra by way of Torabhaig whisky.

The legendary punch becomes a legendary Old Fashioned in this unforgettable union of Planteray Xaymaca, Courvoisier VS, with Peach brandy, and a dusting of spice

A stirred Rum-soaked classic with the help of Cargo Cult Banana Spiced Rum, Pierre Ferrand 1840, Giffard Banane de Brésil, Bergamot mist

A short, stout mix of buttered El Dorado 3, P. F. Curacao, Velvet Falernum, Banana Eau de Vie & Amburana served straight from the freezer

A legendary sip from a lost fellow Rum Room in Chicago. A long, hardy mix of Rum-Bar Gold, Pineapple, Campari, lime, and Maraschino. Long live the Lost Lake

The snow-capped peaks of the Arctic meet the Tropics in this axe-wielding mixture of Bareksten Aquavit, Briottet Bergamot, Banana & Almond Orgeat, Créole Spice, and citrus

A long, fruity, caffeinated blend of Santiago de Cuba 8, Solo Coffee, Giffard Cacao, Passion Fruit, Buttered Falernum, and spices.

No map? No Problem. Our blend of Yuzu, Ginger, & bitter gentian will guide you home. Doorly’s 3 & G. Miclo Gentian sour.

A Manhattan by any other name. A barrel-aged blend of Four Roses, Mezan Chiriqui, with Cynar, Olorosso Sherry, Giffard Vanille, & Cacao Vodka

A serious drink for serious people. Dolin Rouge & Dry with Giffard Marasquin and a generous splash of Smith & Cross.

All the makings of the tall bittersweet drink you know, but with a secret fruit added. El Dorado 12 & Dolce Vita Aperitivo with fresh pineapple, citrus and stop peeling.

An intensely tropical refresher with cacao & rooibos Don Q Gold, Giffard Apricot, Guava, homemade Coco syrup, and a smattering of exotic spice.

"It's not a grog without Rum" Well, rules were made to be broken. Element 29 vodka shaken with grapefruit, lime, Bitter Truth Pimento Dram, house spiced dairy mix, and agave syrup.

No, we aren't running out of drinks, it's just so good it needed to be on the menu. A pulse quickening blend of Black Tears Spiced, Giffard Cacao, Compañero Panama & FAIR Café.

A rich bouquet of nocturnal botanicals. A delicate blend of Oat flower & Chamomile- infused Gin with valerian & tulsi tincture, dash of lime.

As escapist as it gets. Trader Vic’s 2nd adjusted recipe. PLANETARY XAYMACA & SBS GRANDE AROME, with DAMOISEAU SHRUBB, almond & lime. No pineapple.

The Guadeloupe Penicillin. Recipe as old as Rum. Either DAMOISEAU BLANC or GOLD, with a squeeze of lime and a sugar cube. Served room-temperature.

The ultimate refresher. Blend of Donn Beach's '37 & '57 recipes. A rehydrating blend of DARK DROP RUM with VELVET FALERNUM, citrus and a kick of Grenadine & spices.

A drink for those who seek to find, a way to leave their brain behind. Original Donn Beach '34 recipe PLANTATION OFTD, SMITH & CROSS, DON Q 151º & VELVET FALERNUM.

First served in 1744, this infamous punch knocked-out a young George Washington for three days if his diaries are to be believed. An old school blend of PLANTERAY XAYMACA & PIERRE FERRAND 1840, with black tea, PEACH BRANDY, & citrus oils.

An intoxicating elixir of EQUIANO RUM, toasted almond, GIFFARD PÊCHE, DAMOISEAU MANGO & PASSION and a touch of home-made hibiscus wine.

Chenin Blanc - Western Cape, SA

Catarratto, Organic - Veneto, IT

Viognier - Languedoc, FR

Pinot Nero - Veneto, IT

Castelão - Tejo, PT

Primitivo Puglia, IT

Corvina - Veneta, IT

With hot sauce