Embed Doc
Copy Link
Readcast
Collections

CommentGo Back

Download

Hawksmoor Cocktail List.http://www.thehawksmoor.co.ukWe've compiled a library of long out of print cocktail books and have used them toresurrect some great long lost American drinks - from sours, fizzes and daisies tojuleps, tikis and punches. And we've thrown in some of our own creations, inventedby our award-winning bartenders, which deserve to stand next to these classics.They're all lovingly made with the best ingredients which, along with the finestspirits known to man, might include our own bourbon and rum infusions and homemadepomegranate, rhubarb and lemon thyme syrups.We've also gathered together the finest American wines available, along with ourfavourite wines from the rest of the world, and some great American ales andlagers from small microbreweries. JULEPS All @ £6.50Georgia Mint JulepThis is the recipe as described by Frederik Marryat, an English Naval officer andwriter who travelled the United States in the 1830s. Such was his fascination forthe drink that he recorded the exact recipe. Fresh mint muddled with a littlesugar, Peach Brandy and Cognac. Garnished with fresh mint and a pineapple stick.Jerry Thomas?s Mint JulepJerry Thomas is well known for writing the first cocktail book and by the time hedid in 1862, the drink he presents is significantly different. Fresh mint muddledwith a little sugar and Cognac, soused in a dash of Jamaican Rum. Garnished with amint, berries and orange zest.Kentucky Mint Julep (Julep No. 1)This is a hybrid of the recipe in David Embury?s pivotal book ?The Fine Art ofMixing Drinks? and Tom Bullock?s recipe from 1917. It is perhaps the epitome ofwhat is now seen as a classic Mint Julep. Fresh mint is infused in sugar syrup,before being stirred with a healthy measure of Bourbon.Monk Antrim?s Manila Hotel JulepThis delightful variant crops up both in Trader Vic?s ?Bartenders Guide? andCharles H Baker?s ?Jigger, Beaker and Glass.? With such esteemed recommendationsits inclusion was obligatory. Fresh mint muddled with sugar and Bourbon, furtheraromatised with Barbadian Rum and pineapple sticks.Peach ThunderboltThis delightful, summery recipe is from the wonderfully evocative book, ?Jigger,Beaker & Glass? by Charles H Baker. Its name derives from a place just south ofSavannah, Georgia.A ripe peach is muddled with mint, fresh lime, sugar, Cuban Rumand a dash of peach liqueur.St. Regis Mint JulepThis variant was the pride and joy of John Swago, the head batender of the StRegis Bar in New Orleans during the 1930s. We have judiciously substitutedhomemade pomegranate syrup for the grenadine called for in his recipe. Fresh mintmuddled with pomegranate syrup, Rye Whiskey and New Orleans Rum.Hawksmoor JulepThis is our own variation on the Gin Julep or Major Bailey as described in manyold cocktail books. Fresh mint muddled with lemon thyme syrup, gooseberries andGin.Midnight JulepAnother of our own creations based on the Mint Julep, combining the freshness ofmint with rich chocolate. Fresh mint muddled with sugar, Crème de Cacao and Cacaoinfused Bourbon.Pineapple and Sage Mojito

It seems obvious to us that the ever popular Mojito has its origins in the MintJulep. Rather than simply include the original Cuban recipe we have included thisinspired version.(For other classic Cuban Mojito?s please ask). Fresh sage muddledwith sugar, lime, pineapple and Cuban Rum.AROMATIC COCKTAILS All @ £7.50Martinis, Manhattans, Old Fashioneds Fancy Gin CocktailThis forerunner of the Martini appeared in ?How to Mix Drinks, or the Bon-VivantsCompanion? by Jerry Thomas that was published in 1862. The debate over by whom andwhen the Martini was invented still rages but clues to its evolution appear inthis drink. Gin shaken with a dash of Orange Curacao, orange bitters and sugar.Garnished with a twist of lemon.The PuritanThis drink first appears in bar guides at the end of the nineteenth century andcould be an ancestor of the Martini, even if it isn?t it should be revived. Ginshaken with Noilly Prat, orange bitters and a dash of Yellow Chatreuse.Gin and PineThis fragrant drink is adapted from yet another of Jerry Thomas? recipes butinstead of infusing pine into the gin we use a fine Alsacian pine liqueur. Ginstirred with Liqueur de Sapin. Garnished with a sprig of rosemary.Alsacian MartiniThis is our modern take on the Martini and combines your choice of gin or vodkawith a selection of aromatic Eaux de Vies. (If you would prefer a classic Martinimade to your specifications please ask).Rob RoyA drink that can vary dramatically dependent upon which Scotch is used. It is arelative of the fantastic Manhattan which was apparently created for a partythrown by Winston Churchill?s mother at the Manhattan Club. Our version has alittle twist to it. Scotch stirred with Vermouth, orange bitters and Compass BoxOrangerie.BrooklynThis was the house speciality at the St. George, a grand hotel in Brooklyn. Whilethe Manhattan lives on both the Brooklyn and the Bronx have slipped from favour.Please give them a try or ask us to make a Manhattan to your specifications. Ryeor Bourbon stirred with Noilly Prat, Maraschino and Amer Picon.Floridita SpecialWhile the Floridita in Havana is justifiably famed for it?s Daiquiri?s, thiscocktail almost nipped under the radar until we discovered it in their 1930scocktail guide. It is essentially a sweet Manhattan with minor additions. Ryeshaken with sweet Vermouth, Amer Picon, Angostura and Orange Curacao.The Algonquin CocktailThis cocktail was named after the famous New York Hotel that housed the AlgonquinRound Table among whose witty and clever members was Dorothy Parker. The originalbar has gone and thank goodness this recipe survives. Rye shaken with Noilly Pratand pineapple.Tobacco Old FashionedThis is our modern re-invention of this classic drink. The original version ofthis drink was deemed old-fashioned way back in 1895 when a recipe first appearsin print. In 1935 A. Crockett claims it was introduced to the Waldorf Astoria byColonel James Pepper for whom it had been invented at the famous Pendennis Club inLouisville. Bourbon or Rye stirred with sugar, bitters and a tobacco infusion.Black Forest SazeracThe original Sazerac was created at the Sazerac Coffee House of New Orleans in the1850s and is simply a variant of the drink, first prepared by Antoine Peychaud,using his own bitters and perhaps the first cocktail. This is a fruitier versioncreated by us. Cherry and chocolate infused Rye and Bourbon shaken with sugar and

bitters, served in a Chartreuse rinsed glass.SOURS, FIZZES & DAISIES All @ £6.50Liquorice Whisky SourTony Conigliaro recently created this version of the classic whiskey sour ? wehope he is flattered by our plagiarism.It is a great example of how to effectivelyevolve a classic. Bourbon shaken with lemon juice, liquorice syrup, bitters andegg white.Jack Rose CocktailUnfortunately it was impossible to get the oldest of American spirits,namelyApplejack, in the U.K , until recently.This may account for why so many wonderfulApplejack recipes have disappeared. This recipe seems to have its origins in TheWaldorf Astoria. Applejack shaken with lime juice and homemade pomegranate syrup.Delicious SourAnother sour style of Applejack recipe created by the maverick bartender of thelate 1800s William Schmidt. It is listed with many more of his own creations inhis 1892 book ?The Flowing Bowl?. Applejack shaken with Apricot Brandy, limejuice, sugar and egg white.Ramos Gin FizzLike the Sazerac this is another fine drink of New Orleans extract. It was createdby Henry Ramos a bar owner and resident of the Baton Rouge at the beginning of the20th century. It needs very long and heavy shaking to achieve the desiredfrothiness. Gin shaken with lemon and lime juices, sugar, cream, egg white andorange flower water, topped with soda.Morning Glory FizzThis drink first appears in 1888 in Harry Johnson?s bar guide. He says it is agrand picker-upper and ?will give a good appetite and quiet the nerves?. Scotchshaken with lemon and lime juices, sugar, egg white and a dash of Absinthe.Floridita Rum DaisyDuring the 1920s and 1930s Havana was the drinks capital of the world and thisDaisy recipe comes from the ever famous Floridita and was created by ConstanteRibailagua. Cuban rum stirred with lime juice, bitters and sugar, crowned withyellow Chartreuse.Hawksmoor FizzThis is our interpretation of this classic drinks style and has most in commonwith the Ramos Gin Fizz but uses some truely English ingredients to evoke theflavour of the UK. Gin shaken with lemon juice, sugar, cream, egg white, orangeflower water and homemade rhubarb syrup.R & R SourAnother of our own drinks, that subtly combines both fruit and bitter flavours tocreate a harmonious whole. Redcurrant infused rum shaken with Aperol, redcurrantpuree, lime, sugar and a dash of egg white.EXPAT CLASSICSDaiquiri No.2 @ £6.50This is the least known version of the Daiquiri as espoused by the great ConstanteRibailagua of Havana?s Floridita. Cuban Rum shaken with lime, a splash of orangejuice and a dash of Curacao.Pegu Club Cocktail @ £6.50This was the signature cocktail of the Pegu Club in 1920s Burma. Fresh limemuddled with Cointreau and Angostura bitters, before being shaken with Gin.The Scoff Law Cocktail @ £7.00This was invented in 1924 at Harry?s American Bar in Paris. It name pokes fun atProhibition ? the term Scoff Law referred to a frequenter of speakeasies. Ryeshaken with Noilly Prat, Lemon juice and Pomegranate syrup.Bloodhound @ £7.00This cocktail was introduced to London in 1922 by the Duke of Manchester. It is aprecursor of the modern fresh fruit martinis. Gin shaken with sweet and dry