Our Drinks

200 ml

small / regular / pint

250 ml / 750ml

-

-

Orange or Limonata

-

Regular / Pint

-

-

-

-

Menabrea is matured gently in the perfect temperature of our cave cellars for a taste of superior clarity. This 4.8% ABV pale lager is well balanced between citrus, bitter tones and floral, fruity undertones giving a consistent and refined flavour. It has a complicated malty, hoppy taste with an exceptional head retention due to the quality of our ingredients and maturation process.

Every single pint of Tennent’s Lager is made with pride in Glasgow by people who know a thing or two about beer. In fact, at Wellpark, we’ve been brewing Tennent’s since 1885, slowly crafting a lager that’s rooted in community and tradition. Over the years, our brewery has become part of the Glasgow landscape, but our lager is famous far beyond its home city – for its crisp taste and refreshingly clean finish. Tennent’s Lager continues to be Scotland’s best-selling lager.

Mahogany ale - fuggles hops are added to give an initial bitterness that is balanced by a caramel finish. 4.1% ABV

Multi-award winning stout - with a smooth sweetness & a dry finish - satisfying after taste. 4.4% ABV

Since 1963 Peroni Nastro Azzurro has been created by Italians with craftsmanship, passion and flair to offer a delicate balance of bitterness and citrus aromatic notes with a surprisingly quick & dry finish.

Birra Moretti was founded in 1859 by Luigi Moretti in Udine, which at that time was still part of the Austrian Empire, and its first name was the Beer and Ice Factory. The first bottles went on sale in 1860. In those years, both the production and consumption of beer in Italy were much lower than they are today. The company was initially expected to produce 250,000 litres of beer a year, enough to meet the provincial demand.

Ordinarily Scots being told to expect ‘hee-haw' would feel a bit disappointed - but not with our version. Hee-Haw! is our alcohol free lager putting a tongue-in-cheek twist on the Scots vernacular for nothing! A high-quality lager packed full of taste without being packed full of alcohol.

The gluten-free beer uses exactly the same ingredients as regular Peroni Nastro Azzurro, including barley. A specific enzyme is added at the end of the brewing process which removes the gluten, ensuring Peroni Nastro Azzurro Gluten Free can be enjoyed by coeliacs or those choosing to lead a gluten-free lifestyle.

Light golden in colour, with a high proportion of wheat giving a clean, fresh taste. The mash blends together with Perle hops and elderflower providing a bouquet of fruit and citrus flavours.

A golden coloured, light bodied, continental style beer. Saaz hops provide an initial fresh and zesty flavour with Styrian Goldings providing late aromas. Find the Golden Eagle near you.

Spey IPA is a combination the best water, ingredients. With 4 malts & new world hops giving a refreshing citrus aroma with hints of Grassy, Lemon & Spicy aromas. Best enjoyed with good company!

It’s 1935 and, thanks to William Magner, Ireland’s greatest cider has just been born. We’ve held true to that original recipe ever since. Made with 17 different apples, pressed, and left for a couple of years to get extra tasty, it’s crisp, refreshing, and the best way to celebrate, well, pretty much anything. Best served chilled with great mates

Did you ever try a pear cider? If the answer is “no”, here is exactly what you need! Magners Irish Cider Pear is full of natural notes of ripe premium pears. Only the best pears are used to make this cider. When creating this pear cider, Magners had two goals: 1. to make a very natural tasting pear cider and 2. to make a pear cider that is just as good as the original.

glass 175ml / glass 250ml / half carafe 0.5 liter / carafe 1 liter

glass 175ml / glass 250ml / half carafe 0.5 liter / carafe 1 liter

glass 175ml / glass 250ml / half carafe 0.5 liter / carafe 1 liter

Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Sicily. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink. The herbs, roots and citrus rinds are allowed to soak in the base liquor before caramel is added. Averna is sweet, thick and has a gentle herbal bitterness. It is 29% alc/volume (formerly 32%) and distilled and bottled in Italy. Averna is a classic digestif, often served on the rocks or neat. It also is an ingredient in some cocktails.

Sambuca is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in colour (black sambuca) or bright red (red sambuca). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water. Sambuca is flavoured with essential oils obtained from star anise, or less commonly, green anise. Other spices such as elderflower, liquorice and others may be included, but are not required as per the legal definition. It is bottled at a minimum of 38% alcohol by volume. The oils are added to pure alcohol, a concentrated solution of sugar, and other flavouring.

Amaretto is a sweet Italian liqueur that originated in Saronno, Italy. While originally flavoured from bitter almonds, various modern commercial brands are prepared from a base of apricot pits, peach pits, or almonds, all of which are natural sources of the benzaldehyde that provides the principal almond-like flavour of the liqueur. When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in culinary applications.

Frangelico is a brand of noisette (hazelnut) and herb-flavored liqueur which is produced in Canale, Italy. It is 20% alcohol by volume, 40 proof. Formerly, it was 24% alcohol by volume, 48 proof.W hen produced by the BARBARO family it was bottled at 28% (56) Proof. It is known for its unusual packaging; its bottle was designed to look like a friar, complete with a knotted white cord around the waist. It is most commonly sold in two sizes: 750ml and 375ml. Frangelico can be used to make many cocktails, such as the Hazelnut Martini, the Frangelico Colada, and Frangelico and Cranberry Juice. It can be combined with vodka to make the Chocolate Cake shot; it can also be served simply on ice, with soda water, or with coffee.

Marsala is a wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received Denominazione di Origine Controllata (DOC) status in 1969. The DOC status is equivalent to PDO: most countries limit the use of the term Marsala to those wines that come from the Marsala area, to which the European Union grants Protected Designation of Origin (PDO) status. While the city's natives sometimes drink "vintage" Marsala, the wine produced for export is universally fortified similar to Port, Madeira and Sherry. Originally, this addition of alcohol was to ensure that it would last on long ocean voyages, but now it is made that way because of its popularity in foreign markets.

It is the illy taste spirit: 100% Arabica wisely blended with an alcohol base; a liqueur offering a refined taste and intense, pleasing aroma. Versatile in a contemporary style, it can be enjoyed cold and straight, with ice or shaken. It is a sophisticated after-dinner drink and an ideal ingredient for cocktails.

A bottle of the famous Italian grape brandy Vecchia Romagna - one of Italy's best-selling spirits and a historic brand that's been around for a very long time. Vecchia Romagna is distilled from the Trebbiano grape, known as Ugni Blanc in France - where it is the base grape for almost all of the world's best Cognacs.

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Calabria, Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Liguria, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often referred to instead as limoncino. It is also a popular homemade liqueur, with various recipes available online and in print. Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit (most commonly grappa, but vodka may also be used) until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils.

Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume. The flavor of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the specifics of the distillation process. Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers.

Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made from a secret blend of 40 botanicals, including vanilla and orange peels. The amaro was first produced by Stanislao Cobianchi in 1885 and is named after Princess Elena of Montenegro.The 40 botanicals that make up Amaro Montenegro come from four continents. Some of these perfumes are from the Mediterranean, such as coriander and Artemisia, as well as some aromatic plants, oregano and marjoram, with bitter and sweet oranges, nutmeg, cloves and cinnamon. Once they reach the herbalist’s workshop, the botanicals undergo three different forms of extraction: boiling, maceration and distillation. After this, twelve mother essences are taken and synthesized into six tasting notes: bitter and herbaceous, spicy and floral, chocolate and caramel, fresh and balsamic, vanilla and red fruits, and warm and tropical. One final element is added to these six notes, called "Premio"; it is the final and fundamental ingredient of the secret recipe. The Premio is the result of micro-distillation of five botanicals. Just one liter for every 15,000 is enough to complete the recipe.

Liquore Galliano L'Autentico, known more commonly as Galliano, is a sweet herbal liqueur, created in 1896 by Italian distiller and brandy producer Arturo Vaccari of Livorno, Tuscany and named after Giuseppe Galliano, an Italian hero of the First Italo-Ethiopian War. It has numerous natural ingredients including star anise, Mediterranean anise, juniper berry, musk yarrow, lavender, peppermint, cinnamon, and Galliano's hallmark vanilla flavour.[1] Galliano uses vanillin for flavouring and sugar and glucose syrup for sweetening. Caramel and tartrazine are used to achieve Galliano's bright yellow colour. Neutral alcohol is infused with the pressings from the herbs except for the vanilla. The liquid is distilled and then infused with separately pressed vanilla. In the final stage, distilled water, refined sugar and pure neutral alcohol are blended with the base. The original blend is formulated at 84.6 proof (42.3% by volume), while a blend with a more prominent taste of vanilla is produced at 60 proof (30% by volume).

Liquore Strega is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Campania, Italy. Its yellow color comes from the presence of saffron. Strega is bottled at 80 proof (40% ABV) and among its approximately 70 herbal ingredients are mint and fennel. Strega is considered a digestif.

Big, bright and beautiful, the Sambuca Bianca is an Italian Sambuca that is wonderfully rich with anise, as well as some expertly placed floral aromas and a silky smooth finish. Delicious sipped neat, as well as in coffee for a warming treat.

Espresso is coffee brewed by expressing or forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.

Caffè Americano or Americano is a type of coffee drink prepared by diluting an espresso with hot water, giving it a similar strength to, but different flavor from traditionally brewed coffee. The strength of an Americano varies with the number of shots of espresso and the amount of water added. The name is also spelled with varying capitalization and use of diacritics: e.g., café americano.

Caffè mocha also called mocaccino, is a chocolate-flavored variant of a caffè latte. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mocha, Yemen, which was one of the centers of early coffee trade.

A latte is a coffee drink made with espresso and steamed milk.

-

Caffè macchiato, sometimes called espresso macchiato is an espresso coffee drink with a small amount of milk, usually foamed. In Italian, macchiato means "stained" or "spotted" so the literal translation of caffè macchiato is "stained coffee", or coffee with a spot of milk.

Espresso con panna, which means "espresso with cream" in Italian, is a single or double shot of espresso topped with whipped cream. In the United States it may also be called café Vienne. In France and in the United Kingdom it's called café Viennois.

Hot chocolate, also known as drinking chocolate, cocoa, and as chocolate tea in Nigeria, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

A cappuccino is an espresso-based coffee drink that originated in Italy, and is traditionally prepared with double espresso, and steamed milk foam. Variations of the drink involve the use of cream instead of milk, and flavoring with cinnamon or chocolate powder. It is typically smaller in volume than a caffè latte, with a thicker layer of micro foam.

The Balvenie distillery is a Speyside single malt Scotch whisky distillery in Dufftown, Scotland, owned by William Grant & Sons. In early 1892 work began to convert an 18th-century mansion (Balvenie New House) into a distillery. The building took fifteen months to complete, and on 1 May 1893, the first distillation took place at the Balvenie Distillery. Balvenie produces whisky in a traditional style. The use of locally grown barley is preferred, and it is floor-malted. Of the 100 or so distilleries in Scotland, Balvenie is one of only seven distilleries with its own malting floor.

Glenmorangie is a distillery in Tain, Ross-shire, Scotland, that produces single malt Scotch whisky. The distillery is owned by The Glenmorangie Company Ltd, whose main product is the range of Glenmorangie single malt whisky. Glenmorangie is categorised as a Highland distillery and boasts the tallest stills in Scotland. It is available in Original, 18-, and 25-year-old bottlings, special cask bottlings, cask finishes, extra matured bottlings, and a range of special edition bottlings.

Highland Park distillery is a Scotch whisky distillery based in Kirkwall, Orkney. It is the northernmost in Scotland, half a mile beyond the Scapa distillery. Highland Park has performed well at international spirit ratings competitions. Its 25-year single malt scotch, for example, received double gold medals at the 2007 and 2009 San Francisco World Spirits Competition.

It’s no secret that the three malt components that form Monkey Shoulder’s smooth, malty and fruity character are derived from William Grant’s three Speyside distilleries: Balvenie, Glenfiddich and Kininvie. The malts, which are matured in first-fill ex-Bourbon casks, are vatted together in small batches for up to six months before bottling at 40% abv.

Dalwhinnie Distillery, situated in the Highland village of Dalwhinnie in Scotland, produces Single Malt Scotch Whisky. Dalwhinnie refers to its own whisky as a Highland Whisky but as it is located within both the Highland and Speyside region it can legally be called either a Highland or Speyside whisky.

Laphroaig distillery is an Islay single malt Scotch whisky distillery. Laphroaig calls itself "the most richly flavoured of all Scotch whiskies", and is most frequently aged to 10 years, although the 15-year-old variety is common (the 27-, 30- and 40-year-olds are rare and expensive; the 18-year-old was discontinued in late 2015). The whisky has a peaty/smoky flavour.

Jura distillery is a Scotch whisky distillery on the island of Jura in the Inner Hebrides off the West Coast of Scotland.

Bread with garlic and parsley butter. (vegetarian)