SHOT ME UP

ADRIATICO AMARETTO BIANCO - GIFFARD MENTHE PASTILLE - BUTTERFLY FLOWER - GIN MG - CITRIC ACID

Creamy & Minty

3cl shot

40,-

NOT AN ORDINARY SCOOP

ALTOS BLANCO TEQUILA - PINK PEPPERCORN CORDIAL - APEROL - CASA MARIOL WHITE VERMOUTH

(slushy / served separately)

Aromatic & Frozen

95 ,-

By Mia Hjorth Hansen

SMOKE ON THE WATER

BULLEIT BOURBON – GIN HEROES VADEHAVET – SEAWEED – ELDERFLOWER VINEGAR – MALIC ACID – FEVERTREE GINGER ALE – PEAT

Smokey & Savory

110,-

By Mads Schack & Bastian Leander

THE GHOST OF HEMINGWAY

HAMPDEN RUM FIRE - LUXARDO MARASCHINO - CRÉME DE PAMPLEMOUSSE - LIME - GRAPEFRUIT - RED BELL PEPPER SHRUB- CLUB SODA - CLARIFIED WITH COCONUT MILK

Refreshing & Unexpected

120,-

By Mia Hjorth Hansen



EVERCHANGING WORLD 

This part of the menu changes regularly and according to the world outside Gedulgt. Here you’ll find a selection of cocktails created with inspiration from our everchaning surrondings. Cocktails that are usually based on less traditional cocktail ingredients mixed with high quality spirits from all over the world. 

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CANT ‘BEET’ THAT WITH A BASEBALL BAT!

NORDISK BRÆNDERI MONSTERY AQUAVIT W. DILD - BEETROOT & APPLE - LEMON - EGG WHITE - ANCHO REYES SPICE LIQUEUR

Earthy & Spicy

120,-

By Bastian Leander & Malthe Nyborg

BIBBIDI BOBBIDI BOO

PLANTERAY CUT & DRY COCONUT RUM - ADRIATICO FIJI - WRAY & NEPHEW RUM - ORANGE - PUMPKIN

Tropical & Daiquirish

125,- 

By Mia Hjorth





 

 OUT OF THIS WORLD

In this part of the menu you’ll get to see what happens when we let loose and trust our imagination to lead the way. Welcome to a world of playful and experimenting cocktails.

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CAN-CAN 

PLYMOUTH SLOE GIN – PIMM’S – LIME – GINGER BEER

Fruity & Spiced

110,-

By Bastian Leander

POP POP POPCORN

POPCORN WASHED HAVANA 7Y RUM – LIME – BLACK WALNUT – POPCORN

Sour & Salty

110,-

By Bastian Leander

FROM ‘DUST’ TILL DAWN 

CUISH ESPADÍN MEZCAL – CREME DE CACAO – STOUT – EGG YOLK – MARSHMALLOW – TONKA BEAN – CREAM – RUBY PORTWINE - CINNAMON

Adventurous & Comforting

125,-

By Mads Schack & Bastian Leander

MAMMA’S RECIPE FOR KEEPING PAPA HOME

ALTOS REPOSADO TEQUILA – BORGHETTI COFFEE LIQUEUR – ARABICA COFFEE – LIME

Refreshing & Potent

120,-

By Hasse Johansen

AMERICAN BEAUTY 

TEA INFUSED BEEFEATER GIN – ORANGE FLOWER WATER – CREAM – LIME – LEMON – EGG WHITE – ACACIA HONEY – FEVERTREE ROSE & RASPBERRY LEMONADE

Creamy & Fruity

135,-

By Bastian Leander & Hasse Johansen


HONOLULU

BAYOU RESERVE RUM – COCONUT – MR. JEKYLL ABSINTH – CARAMELIZED FIG – PINEAPPLE – LEMON – VANILLA ICE CREAM

Comforting & Rich

130,-

By Hasse Johansen


 

 

THE BEGINNING OF THE WORLD

In this part of the menu we take a look at where the wide world of cocktails and bartending started. Here you’ll find twists on classic cocktails.

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RUM OLD FASHIONED 

GREAT DANE AGED RUM – VITTORE SWEET RED VERMOUTH – RUBY PORTWINE – MAPLE SYRUP – HOUSE CHOCOLATE BITTER – ORANGE

Comforting & Spirituous

130,-

By Hasse Johansen

MONKEY MAI TAI 

MONKEY 47 DRY GIN – APPLETON ESTATE SIGNATURE 12Y – GRAND MARNIER ROUGE – ORGEAT – FALERNUM – LIME

Aromatic & Spirituous

150,-

By Mads Schack

ORANGE CHOCOLATE NEGRONI

COPENHAGEN DISTILLERY ORANGE GIN – CAMPARI – VITTORE SWEET RED VERMOUTH – CRÈME DE CACAO

Bitter & Sweet

130,-

By Mads Schack & Bastian Leander

SASSY SAZERAC

SALL WHISKY GLØD - EMPERICAL SYMPHONY 6 - STAR ANIS - MIA’S BITTERS

Boozy & Aromatic

145,-

By Mia Hjorth

 

 

PUNCH

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BACK TO THE 80’S PUNCH

ELYX VODKA – GRAND MARNIER – OOLONG TEA – ORANGE – LIME 

(Min. 4 persons - served separately)

Limited

Adventurous & Comforting

120,- per person 

By Mads Schack

PIGEON FLEW FROM THE PIGEONS PUNCH

PERNOD ABSINTH - RASPBERRY - STRAWBERRY - ITALICUS BERGAMOTTE LIQUEUR - CITRIC ACID - SALT  - THREE CENTS TONIC 

(Min. 2 persons - served separately)

Liquorice & Candy-like

110,- pr. person

By Mia Hjorth

SHAKE IT LIKE A POLAROID PICTURE PUNCH

SMITH & CROSS RUM – PARANUBES RUM – PINEAPPLE – FINO SHERRY – CHAI TEA – LIME

(Min. 2 persons - served separately)

Fruity & Spiced

120,- per person 

By Mads Schack