The Menu

Where the rails ended, in the east of Europe, a different world began. From the luxury of the sultans to the calm of the rice fields where Japan's sake finds its place, and the grains of cold Istanbul that give us the warmth of vodka, along that journey we sweetened our desire to keep moving forward.

SERNOVA vodka, pineapple syrup, jasmine essence, albumin and artisanal white wine, garnished with red pineapple.

While the gentlemen smoked their cigarettes in the last carriage, they could hear in the distance a party coming from the front of the train. There the workers, the working class, clinked their alpaca cups and celebrated the end of a good shift with a refreshing blend of herbs and gin, intriguing and hidden within metal walls: an elixir to close a day of achievements.

BLU gin, mountain-herb tincture, lime cordial, a few drops of FERNET BRANCA, served with a citrus lollipop.

The evolving shape of the train's pistons gave it a more elegant motion. It also demanded more upkeep. In the balance of those conditions lay an almost perfect ride, a balance captured in this cocktail that glides down the throat with the smoothness of the train itself.

Special rum, falernum, passion-fruit cordial, simple syrup and lemon juice, served with chocolate Bradley-style.

In first class, at the front of the first carriage, we found this intriguing velvet cabin. With all of Europe's luxury, a cabin that might lack a destination, but never a purpose. A cabin made to celebrate love and passion. Captured in this exotic, tropical cocktail, it awakens warmth even in the shyest couples.

Aperol, pineapple tepache, falernum and fresh grapefruit juice, garnished with a special hand-carved tiki ice cube.

Europe's rails weren't always in perfect shape, and a Mexican engine driver who had arrived with some U.S. engineers didn't know it. His addiction to speed and risk nearly wrecked the train, a train they nicknamed 'the crazy one' after its Mexican driver. This cocktail invites you to take risks, but beware: it might just derail you.

SERNOVA vodka, BORGHETTI coffee liqueur, crème-caramel and vanilla cordial, perfumed with a FERNET BRANCA reduction and coffee beans.

Few know that Hercule Poirot could not have solved a crime of such fine intuition on his own. Miss Marple was an older lady, tough, strong and British to the bone. Loud as she was, her intelligence and her gift for seeming just an ordinary old lady were key to helping Detective Poirot. This cocktail toasts the detective who helped Poirot: fresh flavours, an intriguing aroma and a complex heart.

Tequila macerated in mild jalapeño, mango cordial, cardamom and orange bitters, fresh lemon juice and citrus umami salt.

Blending in among the passengers of the Orient Express at Calais station, Hercule Poirot will try to unravel, between these carriages, the crime that would bring him eternal fame. With elegant, gentle flavours, this cocktail is the key to discovering what happened to Ratchett.

SERNOVA vodka, pineapple and ginger marmalade, lime cordial, an Amazonian perfume, garnished with dehydrated lemon.

How important J.W. Bradley felt that it was his train carrying, from the Far East, Queen Victoria's every whim, for she did not take her drinks like everyone else; she loved her colonies and always called for even the most exotic ingredients that existed.

A clarified blend of whiskies with banana cordial, ginger and lemon juice, served with a fortune cookie.

Joe Gilmore was the last of the bartenders to serve James Walter Bradley before beginning his legendary career at the Savoy's American Bar. At just 15 years old, he gave Bradley's final years the sweet, exotic flavours of a new era.

A hip flask filled with rum, grenadine, fresh orange juice, falernum and syrup, served with a rose ice cube.

This Swedish magnate seduced women all over Europe, convincing them he was a descendant of Odin, which earned him the nickname 'the Viking King'. One of these ladies, betrayed by the 'demigod', killed him at his summer house and fled to the train. To ease her pain, she drowned herself in a strong whisky blend to forget.

Irish whiskey, oak-wood syrup, coconut bitters. A cocktail smoked with applewood.

There, in the east of Europe where the cliffs meet the sea, the fresh breeze of the Irish countryside takes shape, the one that would carry the scents of the sea to the highlands and, mingling with the herbs and the corn of the fields, would inspire Bradley to travel the world.

Whisky, lemon cordial, pineapple, sweet corn and smoked butter. Perfumed with caramelized bitters, served with the house's special popcorn.

Once into the east, as Europe grew colder, grey buildings marked the landscape and hundreds of thousands of peasants gathered the wheat. Where the train stopped, red flags waved and the enemy carriages were inspected. Here there was always a cargo of juicy strawberries, so delicious that letting them pass came with a small toll: several kilos of these delicious fruits.

A reduction of sauvignon blanc white wine with hibiscus leaves, citrus solution, CHANDON Extra Brut sparkling wine and rose gold.

One of Europe's most celebrated beaches was Italian, in the north, where culture and elegance were a pact of high society. One day, at a stop of the Orient Express, an unusual traveller arrived from South America; he stepped down onto these beaches and brought the taste of the Caribbean, a taste that would live on across every beach in the world.

SERNOVA vodka, coconut liqueur, fresh pineapple juice, passion-fruit cordial and red-berry water sorbet.

At the end of the European rails, another world began. The markets of Constantinople welcomed travellers with aromas, fruits and flavours unknown to those arriving from the West. There, Bradley found the perfect memory of the warm destinations still left to discover.

Red berries, fresh orange, syrup and lemon juice.

A conversation that ran too long and a train that ran too punctual made a passenger step off where he shouldn't have. While waiting for the next service, he found refuge in the station's little bar, where freshly squeezed citrus made the wait easier.

Grapefruit, syrup and fresh lemon juice.

At every station, passengers, stories and luggage climbed aboard. But not every suitcase arrived with its owner. One of them turned up days later in the last carriage, filled with fresh fruit gathered along the way. No one ever knew whom it belonged to.

Coconut syrup, pineapple, lemon and passion fruit.

A red stain in the dining car aroused Poirot's suspicions. What looked like a key clue was nothing but tomato: a decoy to throw the investigation off course. Like that false lead, this cocktail plays with appearances and hides, behind the tomato, an unexpected meeting of flavours.

Clarified tomato, pineapple, lemon, syrup, a touch of basil and spicy citrus salt.