Vadi Çileği We combine our strawberries from our gardens and a quality strawberry puree with citrus peels with Tanqueray Sevilla blended with orange and rose flavors, garnished with a hint of bubblegum and vanilla notes and crowned with lemongrass straw.
600 TL
Kayısı & Badem We create the body of our cocktail with our homemade cream composed with marmalade, obtained from the apricots grown in the gardens of Museum Hotel, flavoured with vanilla. We ensure its balance with Bombay Premier Cru gin washed with cold-pressed almond oil from our gardens and various spices, decorated with a month-long skeleton leaf.
700 TL
Asma Yaprağı We blende our cocktail with a variety of spices by fumigating with Dimrit vine leaves we grow in the valley and vanilla accompanying pineapple flavours together with Johny Walker Double Black whiskey infused for 5 days, served it with caramel sugar
650 TL
Gilaboru We create a handmade cream by using valley strawberry, red wine, seven kinds of spices additional to sour and bitter Gilaboru fruit grown in ancient lands of Cappadocia, reminding tropical tastes. We forme our cocktail’s body with Knuthansen gin and in order to be sustainable, we dried the pulp of the fruit in the sun to decorate our cocktail.
650 TL
Kavurga We create a tasty accompanist with a traditional roasting obtained by roasting wheat grains and mix it with spices such as sesame, sumac, dried chillies. We balance our cocktail with Patron Silver tequila and Mitre mezcal. We achieve harmony that will surprise your palate: aromatic, slightly sooty, sweet minus.
900 TL
Vadi Balı Our spicy handmade cherry syrup flavoured with our own production valley honey, which is a miracle of nature, create the balance of this cocktail. It takes its body from Bulleit Burbon whiskey infused with lemongrass and vanilla. It will be a great choice for our guests who like sweet minus and being surprised.
650 TL
Alıç We use Hawthorn fruit which is a part of the natural plant diversity of Cappadocia on our cocktail by turning it into a cream. We crown our cocktail, whose body is made with Grey Goose vodka, with homemade sherbet flavored with the rare Tamarind plant that grows in the Anatolian region.
600 TL
Lavanta We use our products harvesting from our own lavender gardens located on the banks of Kızılarmak and handmade aromatic lavender cream on our cocktail. While we create its body with Green Baboon gin and blueberries, in accordance with our sustainability philosophy, we put the 72-hour dried and crystalised handmade lavender liqueur made from the pulp of lavender on the cocktail.
850 TL
Bal Kabağı In order to maintain the sweet balance, we prefer rum and "Altın Köpük" sparkling wine with Emir grape from our region. We pair these fresh, full-bodied flavours with the sweetness of pumpkin. Lastly, we crown it with freshly roasted pumpkin seeds to feel light spice notes as well.
