Ouranos Drinks Menu

Rooftop ocean views and sun-warmed style meet creative cocktails and sharing plates.

Slowly cooked pineapple juice with a hefty amount of Plantation rum, a mix of cocoa
nutmeg and cinnamon
Tanqueray 10, muddled basil and mint, fresh lemon zest and topped with mango foam Aged Diplomatico Reserva rum, sweetened extract of pineapple, smoked with pine Makers Mark Bourbon whiskey, gingerbread syrup, star anise and fine dry Curacao Tanqueray, salted red vermouth, benedictine infused pears Absolut Elyx vodka, fresh limes and strawberries, cinnamon and vanilla ice cream Beefeater, mint, thyme, kiwi segments and green apple syrup Mustard seed home infused rum, lime and strawberry syrup flavoured with black pepper
Invented at cafe Cassoni in Florence was the boozy upgrade of the Americano cocktail
in 1919 for the Count Camilo Negroni
Bartender behind it was Forsco Scarselli
Our version- Campari, Tanqueray gin, red vermouth, aged bitters and lemon zest
The history of Daiquiri starts approximately at 1902 and it is rumoured that was first
created by an American called Jennings Cox
Our version- blend of three Plantation Rum, lemon bitter, fresh lime juice and honey syrup
A cocktail made in the French quarter by a bartender named Walter Bergeron
in 1938 for the menu of the hotel Monteleone in New Orleans
Our version- chocolate home infused Bourbon, cognac, Benedictine, sweet vermouth
angostura and Peychaud’s bitters
Mai tai is a Tahitian expression of “out of this world”. These where the first words came
out of the mouth of a friendly couple that was lucky enough to try first this concoxion
made by Don Beachcomber
Our version-Blend of aged rums, orange Curacao, cardamom and orgeat syrup and
fresh lime
Served in the 1860s at Gaspare Campari's bar in Milan, Italy formerly known as
the Milan-Torino cocktail because of the origin of the two alcoholic ingredients
Our version- Campari, red sweet vermouth and pink grapefruit soda
First mention in Harry’s 1927 bar guide named Barflies and Cocktails
and created by Erskine Gwynne
Our version-Remy Martin, red vermouth, Campari, mint and Peychaud's bitters
Created by Hugo Ensslin, head bartender at the Hotel Wallick in New York
in the early twentieth century
Our version-Tanqueray 10 gin, Crème de violet, Saint Germain liqueur and fresh
lemon juice
Last word is a prohibition-era cocktail firstly made its beginnings
at the Detroit Athletic Club's bar in the early 1920’s
Our version- G Vin, Green Chartreuse, fresh lemon juice and Kirschwasser

Citrus vodka, Cointreau, fresh lime, cranberry juice Amaretto, fresh lemon, sugar syrup, egg white (optional) Beefeater gin, lemon juice, sugar syrup, cranberry liqueur Pepper infused Absolut Elyx vodka, horse radish, tabasco, sea salt, pepper, lemon juice
tomato juice, Worcestershire sauce, celery bitters, fresh celery, cherry tomatoes
Tequila Blanco, salt, lemon juice, pink grapefruit soda Bourbon, lemon, sugar syrup, mint Jamaican dark rum, lemon juice, ginger beer
Stolichnaya Vodka, ginger, rosemary, mint Smirnoff Vodka, ginger beer, fresh lemon, coconut Smirnoff Vodka, Crème de Cerise, cherries, ginger beer, fresh limes Stolichnaya Vodka, lime juice, fresh berries, ginger beer, mint
Tequila, lime, agave nectar, champagne Mint, basil, lemon grass, champagne Passion fruit, champagne Moet Ice Imperial, fresh strawberries, lemon peel, mint
Pinot Grigio, red grapes, lychee juice, fresh lemon juice Monterey chardonnay, Drambuie, ginger ale Monkey 47, elderflower liqueur, chardonnay, dry vermouth Chilean chardonnay, Beefeater gin, vanilla ice cream