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Oriole Launches 2019 Top Trumps Cocktail Menu

Award-winning bar, Oriole, has just launched it's brand new, Top Trumps menu for 2019. They've gone with a strong focus on fermented ingredients and once again presented in a beautifully retro card game.

The new menu, which is split into two sections, draws on ingredients and flavours from both the old and new worlds, as well as taking inspiration from Oriole's own heritage. Building on their previous menu, they have still used the same fresh and clean signature approach to present the exotic locations that the drinks represent.

Each drink will be presented on a Top Trumps-style card with gorgeous vintage designs. Within the deck of cards, ‘values’ are presented as ratings for each cocktail’s flavour profile (Refreshment, Booziness, Complexity and Fruitiness), helping you to select your drinks, as well as to play the card game. The all-new creations are joined by some Oriole classics from previous menus that have been updated for 2019. Drinks are presented with beautiful simplicity in bespoke vessels, some of which have been handmade by the Oriole team.

Take a look at some of the highlights on the menu...


SANDHAMMAREN (Ystad, Sweden)
Honeyed, effervescent and sweet, with an earthy finish.
undefinedAbsolut Elyx, Ahus Aquavit with a sourdough infusion, fig-leaf root cider, lemon juice, sea buckthorn jam.

GARDEN OF ENGLAND (West Dorset, England)
Savoury, gently spiced with a rich vegetal finish.
Black Cow Vodka, barley wine, slow cooked vegetable juice, seasoning reduction, lemon juice.

CAPPADOCIAJULEP (Cappadocia, Turkey)
Sweet, fruity and fresh with a sour cherry finish.
Schrödinger's Katzen Gin, turkish apple ice cider, marjoram wine, lacto-fermented prunes, mahleb cherry infusion, lemon juice.

ENTOTO ESPRESSO (Addis Ababa, Ethiopia)
Rich, bittersweet and creamy with strong cacao notes.
Grey Goose vodka, Hennessy VS Cognac, Martini Rubino, Menengic coffee, passionberry foam.

CHÂTEAU DE SAUMUR (Main-et-Loire, France)
Rich, dry and effervescent with a buttery cacao finish.
Hennessy VS Cognac, cacao butter,  acacia seed digestif, peach blossom, Veuve Clicquot Champagne.


BON ECHO (Ontario, Canada)
Aromatic, warming and bittersweet with a smooth woody finish.
Woodford Reserve rye,  Remy Martin VSOP cognac, juneberry-infused vermouth, ontario leaf aperitif, Northern White Cedar.

ACADIA (Nova Scotia, Canada)
Smooth and buttery, with a nut and maple finish.
Woodford Reserve bourbon, Roots Tentura Liqueur, maple syrup, peanut butter, rowan berry, grapefruit juice.

CHIHUAHUA (Chihuahua, Mexico)
Dry and vegetal with sherry notes and subtle fresh chilli finish.
Olmeca Altos blanco tequila, criolla wine, La Venenosa Raicilla, cacao leaf tincture.


PERANAKAN FIZZ (Strait of Malacca, Malaysia)
Light, fresh and creamy, with green tea notes and a fruity finish.
Roku Gin with fermented marzipan, Pandan Vejus with poppy-flower kefir, marshmallow meringue.