London bar Coupette has launched the winter iteration of its typography-inspired cocktail menu, developed in partnership with signwriter Ged Palmer.

Coupette’s latest menu features the bar’s interpretation of the Bellini

Following the bar’s summer drinks list, which launched in July, Coupette has continued its series of menus influenced by local craftspeople and has once again worked alongside Palmer, a London-based typographer and designer.

With its focus on calvados, apples remain a prominent ingredient in the bar’s latest menu. As well as the staple Apples cocktail, imbibers can sample the seasonal Toffee Apple, made with pommeau, aged calvados, toffee and cider; and Open Season, which combines Poire Williams, pear sorbet, Grey Goose La Poire, cocoa butter and poiré.

The menu also features reimagined classics such as a Snowball made with Vin Jaune, egg nog and Moet & Chandon; and the Maple Americano, which combines Woodford Reserve, maple vermouth, sunflower seeds and sparkling maple.

Coupette has retained a selection of its classic serves on the latest menu, including the Champagne Pina Colada, made with Bacardi rum, agricole, pineapple, coconut and Moet & Chandon Champagne.

Click through the following pages to find out more about the new menu at Coupette.

Step in Time

Ingredients: Grey Goose Vodka, olive oil, rosemary, H Theoria Procrastination liqueur, cream and wine

Diablo Otono

Ingredients: Tapatio Blanco Tequila, fig, fig leaf and London Essence Tonic

No Such Thing

Ingredients: Bombay Sapphire Gin, amber vermouth, cocoa bitters, cocoa and spices

Honey Collins

Ingredients: Bacardi 8 Year Old Rum, ron miel, honeycomb, bee pollen, mead, lemon, honey soda and beeswax