Welcome to AQUA Bistro & Wine Bar and Ocean7 Restaurant at the Kingfisher Oceanside Resort & Spa. ank you for choosing us as your source for victuals and libations! Our goal is to serve you with creations that will stimulate your senses: sight, taste and smell, exceptional service, all within a sublime ambience. MIXOLOGY (n) : the art or skill of preparing mixed drinks is is the exact definition taken from the dictionary, but it is much more art than skill. Our mixologist designs cocktails utilizing house-made syrups, tinctures, mixtures, liqueurs, and infusions derived from a superior knowledge of liquors - a creator and an innovator. As the beauty of the Comox Valley washes over you, so will the delightful liquid creations over your tongue, as you take sip after sip. Browse through the following pages and let us introduce you to the Libation Art Experience!
Transcript
Welcome toAQUA Bistro & Wine Bar and Ocean7 Restaurant
at the King�sher Oceanside Resort & Spa.�ank you for choosing us as your source
for victuals and libations! Our goal is to serveyou with creations that will stimulate your
senses: sight, taste and smell, exceptional service,all within a sublime ambience.
MIXOLOGY (n) : the art or skill of preparingmixed drinks
�is is the exact de�nition taken from the dictionary,but it is much more art than skill. Our mixologist
designs cocktails utilizing house-made syrups,tinctures, mixtures, liqueurs, and infusions
derived from a superior knowledge of liquors- a creator and an innovator.
As the beauty of the Comox Valley washes over you,so will the delightful liquid creations over your
tongue, as you take sip after sip.
Browse through the following pages and let usintroduce you to the Libation Art Experience!
HO
US
E C
OC
KTA
ILS
J O I N U S F O R H A P P Y H O U R 3 - 5 p m
12
12
12
12
12
12
12
12
12
All cocktai ls minimum 2oz
A Q U A P U R R vodka, blackberry, lavender, mint , lemon, bubbly
M I C A S A S U C A S A tequi la , dry curacao, basi l , l ime, hibiscus
T H E W H I T E Q U E E N lavender lemon gin, l i l let blanc, white port
R O S E M A R Y B O U R B O N S O U R rosemary bourbon, white wine, lemon, egg white,whiskey barrel bit ters
F I Z Z Y L I Z Z Y strawberry gin, basi l , l ime, lemon, egg white, soda
T H E U S U A L S U S P E C T S i r ish whiskey, sherry, spiced honey,black tea & lemon bit ters
H A V A N A C A F F E I N AT E D coffee orange rum, bourbon, espresso, cocoa bean, white chocolate
S U R F T H E S P I N D R I F T apricot rye, campari , drambuie, apple,ardbeg 10yr mist
F I G G Y O L D F A S H I O N E D bourbon, black mission fig, black walnut bit ters
S H E R R Y C O B B L E R ( 1 8 2 0 s ) sherry, white wine, orange, lemon, berr ies
A M E R I C A N O ( 1 8 6 0 s ) campari , c inzano, soda
F R E N C H 7 5 ( 1 9 1 5 ) gin, lemon, sugar, bubbly
L A S T W O R D ( 1 9 1 6 ) gin, chartreuse, maraschino, l ime
P I S C O S O U R ( 1 9 2 0 s ) pisco, l ime, sugar, egg white, angostura bit ters
S I D E C A R ( 1 9 2 0 s ) brandy, cointreau, lemon
B O U L E V A R D I E R ( 1 9 2 7 ) bourbon, campari , c inzano
T W E N T I E T H C E N T U R Y ( 1 9 3 7 ) gin, cocchi americano, white chocolate, lemon
E A S T E R N S O U R ( 1 9 5 0 s ) bourbon, almond, lemon, orange
J U N G L E B I R D ( 1 9 7 8 ) jamaican rum, campari , l ime, pineapple
J O I N U S F O R H A P P Y H O U R 3 - 5 p m
CLA
SS
IC C
OC
KTA
ILS
10
10
10
10
12
10
12
12
9
9
All cocktai ls minimum 2oz
S E A S O N A L C A E S A R rotat ing house infused vodka, house spices,basi l , oregano r im
M A R G A R I TA tequi la , cointreau, agave, l ime
M O J I T O rum, mint , l ime, sugar, soda
S A N G R I Ared wine, brandy, fruit
M O S C O W M U L E vodka, ginger beer
M I N T J U L E P bourbon, mint , sugar
M A I TA I jamaican rum, white rum, orange curacao, almond, l ime
P I N K L A D Y 2 . 0 gin, rose, lavender, lemon, egg white
C O S M O P O L I TA N vodka, cointreau, cranberry, l ime
OLD
FAV
OU
RITE
CO
CKT
AIL
S
J O I N U S F O R H A P P Y H O U R 3 - 5 p m
12
12
12
12
12
12
9
12
12
All cocktai ls minimum 2oz
12
6oz 9oz 1/2 bottle glass glass l i tre
P I N O T G R I G I O cast lefor te, i t
C H A R D O N N AY mission hi l l 5 v ineyards, bc
P I N O T G R I S poplar grove, penticton, bc
B A C C H U S chaberton, fraser val ley, bc R E S E R V E V Q A
S E A S O N A L S E L E C T I O N seasonal rotat ing beer
K I N G S & S P I E S sea cider | 8% | off-dry, fruit forward, creamy
B R A M B L E B U B B LY sea cider | 9% | semi-dry, blackberry, tar t/sweet
SEASONAL SELECTION please ask your server
7
6
1oz 2oz
B O TA N I C A L B R E W T O N I C pouring a del icate sof t pink colour, this tonic is refreshingly floral and str ikingly effervescent . rose petals , hibiscus flowers, heather flowers, damiana and lavender are complimented by a subtle sweetness through the body that finishes dry. charge up your next cocktai l with a l i t t le flower power.
C U C U M B E R M I N T T O N I C during the craf t ing of this tonic, natural flavours are extracted by pat ient ly steeping real cucumbers and mint in cold water. twist the cap, and cucumber aromatics dance from the bott le, leading to fresh cucumber flavours with a hint of mint , a l l wrapped in a body of sof t sweetness that finishes sl ight ly tar t .
F R E S H S Q U E E Z E D J U I C E
VO
DK
A/G
IN &
AR
TIS
AN
AL TO
NIC
J O I N U S F O R H A P P Y H O U R 3 - 5 p m
1oz 2oz
2
3
2
6 L U K S U S O W A K E T E L O N E U N R U LYG R E Y G O O S E
V O D K Achoose a vodka and an art isanal tonic or juice
10
7 11 8 12 9 14
H O U S E I N F U S E D S T R A W B E R R Y H O U S E I N F U S E D L A V E N D E R L E M O N B O M B AYU N R U LYH E N D R I C K SS T U M P
G I Nchoose a gin and an art isanal tonic or juice
specialty add ons:
8 16 9 14 8 12 6 9 8 12
12 8
F O R T Y C R E E K W I S E R ’ S D E L U X E B U L L E I T F R O N T I E R A L B E R TA P R E M I U M D A R K H O R S E S A Z A R A C
B U L L E I T J A C K D A N I E L’ S O L D # 7 M A K E R ’ S M A R K B U F F A L O T R A C E M A K E R ’ S 4 6 B A S I L H AY D E N ’ S
AFT
ER
DIN
NE
R S
IPP
ER
S
J O I N U S F O R H A P P Y H O U R 3 - 5 p m
G L E N F I D D I C H 1 2 Y R G L E N L I V E T 1 2 Y R O B A N 1 4 Y R J O H N N I E W A L K E R B L A C K 1 2 Y R G L E N F A R C L A S 1 2 Y R
D I G E S T I F S
S C O T C H
B O U R B O N / T E N N E S S E E W H I S K E Y
R Y E
J A M E S O N B U S H M I L L S B L A C K B U S H N I K K A P U R E M A LT B L A C K
O T H E R W H I S K Y
6 109 128
88812
131719
977810
F U N D A D O R B R A N D Y S T. V I V A N T A R M A G N A C C O U R V O I S I E R V S R E M Y M A R T I N V S O P P E R E M A G L O I R E C A LV A D O S
81113
6
679
7789
6
7812
A R D B E G 1 0 Y R
L A G A V U L I N 1 6 Y R
W O O D F O R D R E S E R V E
B O O K E R ’ S
T I N C U P
CROWN ROYALC R O W N R O YA LN O R T H E R N H A R V E S T
Q U A I L S ’ G AT E l a t e h a r v e s t o p t i m a , k e l o w n a , b c
B E A U F O R T f o r t é , c o m o x v a l l e y , b c
4 0 K N O T S s a f e h a v e n , c o m o x v a l l e y , b c
C H AT E A U D ’ O R I G N A C p i n e a u d e s c h a r e n t e s , f r
B A N Y U L S c h a p o u t i e r , f r
O L D S A M D E M E R R A R A A P P L E T O N V / X G O S L I N G S B L A C K S E A L C R U Z A N B L A C K S T R A PF L O R D E C A N A G R A N R E S E R V A 7 Y R
J O I N U S F O R H A P P Y H O U R 3 - 5 p m
2oz bottle
R U M
E L J I M A D O R R E P O S A D O PAT R O N S I LV E R D O N J U L I O R E P O S A D OJ A R A L D E B E R R I O M E Z C A L
T E Q U I L A / M E Z C A L
FORTIFIED
&D
ESSERT WIN
ESP
REM
IUM
L IQU
OR
667
7
778
913
126
7
8
12
10
4 Y R E X T R A S E C O
78
S A I L O R J E R R Y ’ S S P I C E DK R A K E N B L A C K S P I C E DMOUNT GAY BLACK BARRELF L O R D E C A N A
10 59
89
43
35
59
HO
T D
RIN
KS C A F É U M B R I A R E G U L A R
A N D D E C A F C O F F E E
R I S H I T E A S engl ish breakfast , blueberry hibiscus, chamomile medley,jasmine, earl grey, peppermint , masala chai
H O T C H O C O L AT E
L AT T E
M O C H A
A M E R I C A N O
C A P P U C C I N O
E X T R A S H O T
HO
T D
RIN
KS
SPEC
IALT
Y
8
8
3
3
444442
C H E R R Y B O M B maraschino, amaretto, coffee, whip
C I D E R B Y T H E S E A cider, ginger, apple, port
R U M 4 6 coffee orange rum, macadamia nut , a lmond,coffee, whip
H O T T O M M Y bourbon, al lspice, honey, lemon
E V E R Y O N E ’ S A W I N N E R brandy, apricot , white & dark hot chocolate
8
8
8
SM
OO
TH
IES
H Y D R O B E R R Y cucumber, basi l , l ime, whey protein, mint ,strawberries, coconut water
T H E J I F F Y banana, peanut butter, double espresso,white chocolate, yogurt , flax, milk
J O L LY G R E E N G I A N T al l greens, spinach, banana, coconut cream, pineapple juice
B L U E B E R R Y H I L L blueberries, oats, a lmond milk, vani l la , c innamon
A D D O N SAdd a scoop to any smoothie
M AT C H A
F L A X S E E D S
H E M P H E A R T S
A L L G R E E N S
W H E Y P R O T E I N
C A F É U M B R I A R E G U L A R A N D D E C A F C O F F E E
R I S H I T E A S engl ish breakfast , blueberry hibiscus, chamomile medley,jasmine, earl grey, peppermint , masala chai
H O T C H O C O L AT E
L AT T E
M O C H A
A M E R I C A N O
C A P P U C C I N O
E X T R A S H O T
Smoothies avai lable unti l 5pm dai ly
8
8
2
8
8
J O I N U S F O R H A P P Y H O U R 3 - 5 p m
NO
N-A
LCO
HO
LIC 5
8
3
66
685564
J U I C E apple, orange, pineapple, cranberry, clamato, tomato
F R E S H S Q U E E Z E D J U I C E orange, grapefruit
P O P pepsi , diet pepsi , ginger ale, 7-up
H O U S E M A D E L E M O N A D E
F R E S H B R E W E D I C E T E A sweetened / unsweetened
