At Coupette we have a philosophy ; simplicity and discovery.
The idea behind this is that if you just want a great
drink, we can give that to you, but if you want to know
more, we’re here to help.
Our drinks are served in a simplistic way, subtle
garnishes, beautiful glassware and friendly service, but
with lots of thought and detail under the surface.
For this menu, we’ve decided to branch out on that a
little and give you a more elaborate version of this
experience, and, should you want it, the thought behind
the drinks is at the end of this menu.
This menu is the first in a series where we will
collaborate with a local artisan, someone who is
doing something out of the ordinary, contributing
to the vibrant east end of London in an unusual and
This edition sees us partner with Ged Palmer; a
lettering artist and sign painter based just along
from us on the Roman Road.You can find out more
about him and his shop; The Luminor Sign Co. in the
following pages. But needless to say, we’re delighted
to be working with someone so talented, and so close
Ged Palmer is one of the UK’s leading lettering
artists & sign painters. Over the last fifteen years,
his fascination with letterforms has led him into
design, typography, calligraphy, mural painting,
sign painting and gold leaf signs.
In 2015, inspired by an old East London sign shop
and letter works that closed in 1938, Ged re-estab
lished the time-honoured but fast disappearing
craft of sign and letter work with the launch of his
studio and shop The Luminor Sign Co. situated on
Roman Road in Bethnal Green. Offering bespoke
100% hand-lettered design, sign writing & gold leaf,
Luminor works with local businesses as well as
national and international clients.
A well-known talent within the trade and hugely
passionate about sharing his knowledge of sign
writing with the younger generation through work
shops, Ged and his work have been recognised by
the International Society of Typographic Designers,
The Type Directors Club and various publications
worldwide. @theluminor signco
APPLES - 9
BELLINI - 9.5
London Essence White Peach & Jasmine Soda
HIDDEN SPRITZ - 9.5
WHITE TRUFFLE WHITE NEGRONI – 10.5
STEP IN TIME – 9.5
H. Theoria Procrastination
DIABLO OTONO - 9.5
London Essence Tonic
HONEY COLLINS - 10
OPEN SEASON – 9.5
Grey Goose La Poire
H. Theoria Procrastination
MAPLE AMERICANO – 9.5
CHAMPAGNE PINA COLADA - 11.5
Moet & Chandon
TOFFEE APPLE - 9.5
DOUBLE AGENT – 10
BLOODY MARTINI - 10
NO SUCH THING – 9.5
BLACK FOREST RAMOS – 9.5
BLACK ALEXANDER – 9.5
Sesame & Hazelnut
SNOWBALL – 9
Rich Egg Nog
Moet & Chandon
SALTED CARAMEL - 10
BOARD ROOM - 10.5
NEVER ENOUGH - 10.5
Smoked Chestnut Milk
Bellevigne Sauvignon Blanc - Gascony | 11.5%
Charles Sparr Riesling Tradition - Alsace | 12.68% | Organic
Domaine Guegen Chablis 2017 - Chablis | 12.5%
Georges Burrier Pouilly Fusse 2016
Chateau Nestuby Rosé de Provence - Provence | 13%
Croix des Vents Cabernet Sauvignon - Pays d’Oc | 13.3%
Albin Jacumin Chateauneuf du Pape - Rhone Alps | 14.5%
Bernard Massard Cuvee de L’Ecruson
Moet & Chandon Brut Imperial NV
Moet Brut Imperial Rosé
Ruinart Blanc de Blancs
Cider 175ml unless stated otherwise
Organic cider from Normandy - Domaines des Cinq (5%)
Unbelieveably delicious pear cider from the Domfrontais - Pacory Poiré (4%)
Bone dry cider produced in SE23 - Telegraph Hill (330ml, 5%)
Freedom Organic Lager (5%)
Wild Card Queen of Diamonds IPA (5%)
Wild Card King Of Hearts Blonde (5%)
Wiper & True Milkshake Stout (6%)
Brewdog Nanny State (0.5%)
One of Coupette’s most popular serves, made using a rotating
Calvados and apple juice which has been pressed, filtered
and carbonated. Designed to showcase the diversity of both
apples and Calvados. Best drink in the UK at the CLASS Awards 2019.
The classic Bellini is at its best during Summer, when white
peaches are in season, but we’ve navigated our way around this
by re-thinking the entire way a Bellini is made. The heart of
this drink is one of our favourite ingredients; a Champagne
Liqueur that gives depth and complexity, while bright, aromatic peach really lifts the drink.
Taken from the herbs and plants that survive the winter in
colder climates by hiding under a carpet of snow. We roast
barley and quince, then make a cordial and a liqueur from the resulting ingredients.
WHITE TRUFFLE WHITE NEGRONI
Made using one of the most luxurious ingredients in the world; we make
batches of White Negroni, then freshly slice white truffles and cold
infuse them for several days in order to preserve the best of their aroma. They add a luxurious, pungent flavour and almost buttery texture.
STEP IN TIME
The aroma of rosemary is powerful and evocative, in the UK it
brings memories of roast dinners with family, whilst those in
warmer climes may say it reminds them of dinner by the beach.
Here, we use a milk washing and fat washing technique in one drink, adding a luxurious, velvety texture.
A light and surprisingly complex drink; the green notes of the
tequila work surprisingly well with the light, almost coconut like
notes of the fig leaf, which is made using a tea style infusion that we’ve perfected over the last 8 years.
Honey is an incredibly versatile ingredient, and when used
in different ways can provide sweetness, acidity, freshness
or richness depending on its application. Here we use layers
of it with two other bee related products, bee pollen and beeswax, to give great texture and depth of flavour.
£1 from this drink is donated to the Bee Friendly Trust.
The amazingly aromatic, fresh notes of pears can
sometimes be let down by a grainy texture, but here
we’ve harnessed the flavour of pears with a silky,
soft, fresh sorbet a the most delicate touch of cocoa
butter, which washes the Poire Williams.
The warmth and golden colour of Autumn is captured here; through the use
of a maple vermouth, giving mellow golden notes, while toasted sunflower kernels add a savoury touch.
CHAMPAGNE PINA COLADA
Coupette’s most successful drink, and now listed on menus
around the world. The use of a coconut sorbet makes the
drink lighter and more refreshing than the classic. Best drink in the UK at the CLASS Awards 2018.
Evocative and childlike, toffee and apple work together
like a dream, with yielding soft fruit contrasting with
caramel like toffee beautifully. We make a toffee, and blend
it with Pommeau, an apple aperitif from Normandy and
filtered house apple juice to make a liqueur of sorts, which forms the base of the drink.
Scotch is shaking off the stuffy image that plagued it for years, and
showing the versatility it can have. We use Maury in this drink, a rich,
port like wine from France, and raspberry to heighten fruity notes.
The Bloody Mary can be a tricky drink; some don’t like the texture, and
there aren’t many that would choose to drink it in the warmer months.
We grill tomatoes and then filter them so that the juice is clear and
light. This is then infused with smoked paprika and mixed dried herbs.
Vodka is infused with smoked chilli and Vin Jaune (a complex fortified wine similar to sherry) elevate the savoury notes.
NO SUCH THING
A famous bar group in London once had a rule with their drinks;
“There is no such thing as a Chocolate Martini”. Well, there is now.
Amber vermouth and gin are washed with chocolate and cocoa nibs to make a grown up, indulgent and mature drink.
BLACK FOREST RAMOS
The Black Forest Gateaux was the 80’s and 90’s dessert of
choice. Cherries and dark chocolate are a decadent mix, and
here we’ve used it to full effect within the classic structure
of a Ramos Gin Fizz. Fluffy
A nod to the classic Alexander drink, we’re using umami from sesame
seeds to help amp up the flavour level on this particular drink, which packs a huge flavour punch full of spices and hazelnut.
The most 70’s of all retro classics, where lemonade was lazily
sloshed in to advocaat. Ours is much more complex, with Vin
Jaune used as the base of a decadent mix of egg yolks, Cham- pagne Sorbet, almond milk and sugar before being finished with Champagne and lashings of nutmeg.
Based on the structure of an Old Fashioned, we add a Muscat dessert
wine which gives acidity as well as sweetness. A wet caramel is then
made with a little salt and blended with the wine to stabilise, before saffron is added while the blend is still warm.
The third Coupette classic on the menu, this drink was made with the
idea of the board rooms of the past, with cigar smoke in the air, rich
Cognacs, red wines and coffee being drunk, and walnut panelling and furniture lining the room.
Calvados is washed with brown butter, which makes it reminiscent of
golden pastry. Treacle is then heated with blackened chestnuts before
being filtered, and chestnuts are milked (yes, really). This is a rich, full, heady drink.