Professional Documents
Culture Documents
The Merchant Hotel Bar Books are available for sale here at The Bar for 10.
A Foreword by the Author ........................................................... Popular Fancy Drinks .................................................................. Punches & Fruit Cups .................................................................. Sours ............................................................................................ Sparkling Sours, Bucks & Daisies ............................................... Fizzes, Milk Punches, Flips & Eggnogs........................................ Hot Drinks .................................................................................... Highballs, Coolers & Cobblers ..................................................... Juleps, Swizzles & Muddled Drinks ............................................. Cocktails ...................................................................................... The Connoisseurs Club............................................................... Sparkling Delights ....................................................................... Temperance Delights ................................................................... Glassware Chart & Denition of Terms .......................................
The Merchant Hotel Bar Book Volume 2 Copyright: The Merchant Hotel 2008 Compiled and edited by Sean James Muldoon Drinks mixed by The Merchant Hotel Bar Staff Original artwork by Jose Ma Aurin Guerra Design by Paperjamdesign.com
List of Illustrations:
1. 2. 3. 4. 5. The Bar at The Merchant Hotel: The epitome of Victorian grandeur. The Flamed Orange Zest: Dale DeGroff (aka King Cocktail) serving Madonna a Cosmopolitan in The Rainbow Room, New York, circa 1996. The Punch Bowl Ritual: Professor Jerry Thomas serving guests from a Punch Bowl in the Exchange Bar, New York, circa 1851. La Cuna del Daiquiri: Ernest Hemmingway sipping on a Daiquiri in La Royal Floridita Bar, Havana, Cuba, circa 1957. Smirnoff White Whiskey No Smell, No Taste: Restaurateur Jack Morgan and bartender Wes Price desperately trying to utilize excessive stocks of ginger beer by mixing it up with a brand new product called Smirnoff Vodka, at the Cock n Bull Restaurant, Sunset Strip, circa 1941. Tastes Like Flowers: A bevy of bartenders preparing Ramos Gin Fizzes at The Stag Saloon, New Orleans, circa 1915. Perfecting the Cream Float: Bartender Larry Nolan pours a straight line of Irish Coffees the Buena Vista way, circa 1970s. The High Priest of Tall Drinks: Patrick Gavin Duffy introduces the US to the Highball, circa 1895. One of Mankinds Truly Civilized Inventions: For nearly a century, the Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby. Halloo, man! are you here? Which are you for, cocktail or gin-sling? Here is the Bar, you must liquorise J. E. Alexander, Transatlantic Sketches, 1833
6. 7. 8. 9.
10. The Gentlemans Club: Rudyard Kipling and his Punjabi friend savouring Pegu Club Cocktails in the Pegu Club, Rangoon, Burma, circa 1889. 11. Mai Tai Roa Ae: Victor Jules Bergeron sets the record straight on the real Mai Tai story.
The ne art of cocktail making has been my passion for the last 16 years. I have found myself driven to keep rening my skills and increasing my knowledge. This ongoing quest has taken me around the world and into the company of many of the worlds most highly regarded professionals in this industry. Included in this book is a selection of some of the best classic cocktail recipes that I have encountered over the years. Many are long forgotten drinks that I have simply re-introduced with a little tweak here and there. Some are from other like-minded personalities in the bar industry and last but not least, a number of my own creations have been included. I hope The Bar Book provides an entertaining and informative introduction to the world of mixed drinks. It may inspire you to try mixing your own cocktails. I certainly hope it will tempt you to try some of our excellent drinks here at The Merchant Hotel. I wish to express my gratitude to my colleagues past and present for always having faith that what I said was true, especially the management team of the Merchant Hotel for encouraging me to write this book.
The contemporary recipe for the Cosmopolitan goes back to the testmarketing of Absolut Citron. Ive heard an unsubstantiated rumour that a woman named Cheryl Cook invented it in South Beach, Miami though I was given credit for inventing it by New York Magazine (and other publications that cited the New York as a source). Well I didnt. What I did do was popularize a denitive recipe that became widely accepted as the standard... Dale DeGroff The Craft of the Cocktail
Fancy drinks are the fashionable drinks of the moment and distinguish the drinking trends from one particular era to the next. They are generally just slight variations of good standard recipes. One avouring may be substituted for another, the proportions can be changed, or a dash of this or a drop or two of that will be added, then the concoction is given a new name.
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Cosmopolitan
South Beach, Florida, circa 1985 7.50
2/8 Stolichnaya Vodka 2/8 Cointreau 2/8 Ocean Spray Cranberry Juice 1/8 Roses Lime Juice 1/8 fresh lime 2 dashes orange bitters Shake well and strain into a cocktail glass
El Presidente
Courtesy of The Jockey Club, Havana, circa 1920s 7.50
3/7 Havana Club Blanco 1/7 Dutch Orange Curacao 1/7 Noilly Pratt Dry Vermouth 1/7 fresh lemon 1/7 house-made grenadine Shake well and strain into a cocktail glass
Suburban Pink*
7.50
1/2 Stolichnaya Vodka 1/4 fresh orange 1/4 fresh lime Dash house-made grenadine Shake well and strain into a cocktail glass
Wild Strawberries*
7.50
3/7 Hennessy VS Cognac 1/7 Dutch Orange Curacao 1/7 Luxardo Maraschino 2/7 fresh lemon 2 squashed strawberries Shake well and strain into a cocktail glass
Bramble
Courtesy of Freds Club, Soho, London, circa 1980s 7.95
4/8 Bombay Sapphire Gin 1/8 Crme de Mure 3/8 fresh lime Dribble cane syrup 3 blackberries Shake well and strain into a rocks glass over cracked ice
Armilitta Chico
SOURCE: The Gentlemans Companion, 1939 7.50
5/8 Ocho Plata Tequila 2/8 fresh lime 1/8 house-made grenadine 4 dashes orange ower water Shake well and strain into a cocktail glass
4/8 Havana Club Gold Rum 1/8 Marasquin 2/8 house-made grenadine 1/8 fresh lime 2 chunks ripe pineapple Muddle, then shake well and strain into a punch goblet with one ice cube
4/9 Applejack (bonded-proof) 3/9 fresh lime 2/9 house-made grenadine Dribble cane syrup Shake well and strain into a cocktail glass
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2/7 Gordons Gin 2/7 Lillet Blanc 2/7 fresh lime 1/7 cane syrup Pinch fresh coriander Dash Peychauds Bitters Shake well and strain into a cocktail glass
Spiced Rum*
7.95
3/9 Foursquare Spiced Rum 2/9 Cacao Dark 2/9 fresh orange 3/18 fresh lime 1/18 cane syrup tsp molasses syrup Shake well and strain into a rocks glass over cracked ice
Fitzgerald
Courtesy of Dale DeGroff, NYC 7.50
5/9 Martin Millers Westbourne Gin 5/18 fresh lemon 3/18 cane syrup Dash aromatic bitters Shake hard then strain into a cocktail glass
Little Polynesian*
7.95
3/5 Doorlys XO Rum 2/5 Falernum Peel of lime wedge (with a little lime esh) 2 dashes aromatic bitters Muddle lime peel and bitters then add remaining ingredients and stir over cracked ice. Fine strain into a small ice-lled whiskey tumbler
2/8 Bacardi 8yr Rum 2/8 Myers Rum 1/8 Dutch Orange Curacao 2/8 fresh lime 1/8 cane syrup 2 kumquats 1 dash orange bitters Muddle kumquats, add other ingredients and shake hard over ice. Strain into a rocks glass over fresh cracked ice.
Whiskey Smash
Courtesy of Dale DeGroff, NYC 7.95
Honeysuckle
7.50
5/9 Appleton White Rum 5/18 fresh lime 3/18 honey syrup Dribble cane syrup Shake hard then strain into a cocktail glass.
5/6 Sazerac 6yr Rye 1/6 cane syrup 3 lemon wedges 1 mint sprig Muddle last three ingredients then add whiskey. Shake hard and strain into a rocks glass over fresh cracked ice.
2/8 Tanqueray Gin 1/8 Luxardo Maraschino 2/8 Green Chartreuse 2/8 fresh lime 1/8 cane syrup Shake hard then strain into a cocktail glass.
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I recall with pleasure that as we were conversing one evening over a bowl of punch, after Mrs. Jefferson had retired, we happened to speak of the poetry of Ossian. It was a spark of electricity which passed rapidly from one to the other; we recalled the passages of those sublime poems, which had particularly struck us, and we recited them for the benet of my traveling companions, who fortunately knew English well, and could appreciate them, even though they had never read the poems. Soon the book was called for and to share in our toasts it was brought forth and placed beside the bowl of punch. And before we realized it, book and bowl had carried us far into the night. Marquis de Chastellux Travels in North America in the Years 1780, 1781 and 1782
The word Punch is believed to be based on the Hindi word panch, which means ve. As might then be expected it is classically made with the combination of ve ingredients: Spirit, Citrus, Sugar, Spice, and Water. While originally it would have been served to groups in a large bowl, over time it eventually worked its way into single serving recipes. In many ways, the more modern exotic drinks of the Tiki Bar era were simply single serving punches.
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1 bottle Alto del Carmen Pisco Brandy 1/2 bottle fresh lemon 1/4 bottle house-made pineapple syrup Cane syrup to taste Dashes aromatic bitters Stir well in a large punch bowl over a single block of ice. Ornament with macerated pineapple chunks
General Batista
8.25
4/15 Havana Club Gold Rum 2/15 fresh lime 7/15 fresh orange 1/15 house-made grenadine Dribble cane syrup Dashes aromatic bitters 1/15 Myers Rum Shake everything except Myers and strain into an ice lled goblet. Float Myers on top
1 bottle Lairds Applejack 1 bottle cloudy apple juice 2/5 bottle fresh lime 1/3 bottle house-made grenadine Cane syrup to taste 1/3 chilled seltzer Dashes clove tincture Stir everything except seltzer in a large punch bowl over a single block of ice. Add seltzer then ornament with apple slices and small cinnamon quills
1 tsp house-made guava jelly 1 chunk ripe pineapple 1/11 house-made grenadine 2/11 fresh lime Dribble cane syrup 5/11 Bacardi 8yr Rum 3/11 chilled seltzer Muddle rst ve ingredients then add rum. Shake and strain into an ice lled goblet, then add seltzer
1/2 bottle Hennessy VS Cognac 1/4 bottle Peach Eau De Vie 1/4 bottle Inner Circle Rum (Green Dot) 2 bottles of lemon water 1/3 bottle fresh lemon Cane syrup to taste Stir everything well in a large punch bowl over a single block of ice. Ornament with lemon slices and mint sprig tips
3/14 Appleton VX Rum 3/14 Bacardi Oro Rum 3/14 Lemon Hart 151 Demerera Rum 1/14 fresh lime 2/14 fresh grapefruit 1/14 Falernum 1/14 house-made cinnamon syrup Dashes aromatic bitters 1 dash Herbsaint 1 tsp house-made grenadine Shake everything hard and strain into a wooden tiki mug lled with cracked ice
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Fog Cutter
SOURCE: The Bartenders Guide, 1947 8.25
2/8 Bacardi Oro Rum 1/8 Hennessy VS Cognac 1/16 Gordons Gin 1/16 Orgeat Syrup 1/8 fresh orange 2/8 fresh lemon Dry Sherry oat Shake rst six ingredients and strain into an ice-lled highball glass. Float sherry on top.
Pimms Cup
Courtesy of Pimms Oyster Bar, London, circa 1840s 7.50
5/10 Pimms No.1 2/10 fresh lemon 1/10 cane syrup 1 coin fresh root ginger 2/10 chilled seltzer Muddle ginger, then add everything except seltzer. Shake hard and strain into an ice-lled cup, then add seltzer
El Morocco
SOURCE: The Gentlemans Companion, 1939 7.50
5/16 Tawny Port 5/16 Hennessy VS Cognac 2/16 Dutch Orange Curacao 3/16 fresh lime 1/16 cane syrup 2 chunks ripe pineapple Muddle, then shake well and strain into a cocktail glass
Cider Cup
7.50
1/10 Fine Calvados 1/10 Hennessy VS Cognac 1/10 Dutch Orange Curacao 1/10 fresh lemon Dribble cane syrup 4/10 apple cider 2/10 chilled seltzer Shake everything except cider and seltzer. Strain into an ice-lled cup, then add seltzer & cider
Raspberry Spritzer
8.25
5/15 Bombay Sapphire Gin 2/15 house-made raspberry cordial 1/15 fresh lime 5/15 Sweet German Moselle 2/15 chilled seltzer Dash Kirschwasser Shake everything except seltzer. Strain into an ice-lled goblet, then add seltzer
Claret Cup
7.50
7/10 Bordeaux Claret 1 lemon wedge Dribble cane syrup Dash Luxardo Maraschino 3/10 chilled seltzer Muddle lemon, then add everything except seltzer. Shake hard and strain into an ice-lled cup, then add seltzer
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He was drinking another of the frozen daiquiris with no sugar in it and as he lifted it, heavy and the glass frost-rimmed, he looked at the clear part below the frappd top and it reminded him of the sea. The frappd part of the drink was like the wake of a ship and the clear part was the way the water looked when the bow cut it when you were in shallow water over marl bottom. That was almost the exact color... This frozen daiquiri, so well beaten as it is, looks like the sea where the wave falls away from the bow of a ship when she is doing thirty knots. Ernest Miller Hemingway Islands in the Stream.
A Sour is basically a simplication of a Punch and it represents a fairly important category of mixed drink. At its core is a careful balance of a sweetener of some sort and a sour ingredient (like lemon or lime juice), which is combined with the base spirit and then mixed with ice.
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SOURS
SOURS
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Hemingway Daiquiri
Courtesy of La Floridita, Havana, circa 1930s 7.50
5/10 Havana Club Blanco 2/10 fresh lime 2/10 fresh white grapefruit 1/10 cane syrup Dribble Marasquin Shake well and strain into a cocktail glass
Aviation
Courtesy of Wallick House Hotel, New York, circa 1911 7.50
3/7 Gordons Gin 1/7 Luxardo Maraschino 1/7 Violet Liqueur 2/7 fresh lemon Shake well and strain into a cocktail glass
5/10 Bacardi Superior Rum 2/10 house-made grenadine 3/10 fresh lemon Dribble of cane syrup Shake well and strain into a cocktail glass
Maidens Prayer
7.50
1/4 Bombay Sapphire Gin 1/4 Cointreau 1/4 fresh orange 1/4 fresh lemon Dribble of cane syrup white of small egg Shake well and strain into a cocktail glass
Jack Ruby*
7.50
1/4 Smirnoff Vodka 1/4 Cointreau 1/2 fresh ruby grapefruit Dribble cane syrup 2 squashed kumquats Shake well and strain into a cocktail glass
Grapefruit Cocktail
7.50
5/8 Tanqueray No. 10 Gin 2/8 fresh lemon 1/8 cane syrup tsp house-made white grapefruit jelly 1 short dash grapefruit bitters Shake well and strain into a cocktail glass
4/8 Mount Gay Barbados Rum 1/8 Cointreau 1/16 Falernum 2/8 fresh lime 1/16 cane syrup Shake well and strain into a cocktail glass
Clover Leaf
Courtesy of Bellevue Stratford Hotel, Philadelphia, circa 1910 7.50
5/9 Beefeater Gin 2/9 fresh lemon juice 2/9 house-made raspberry cordial Dribble of cane syrup white of small egg Shake well and strain into a cocktail glass
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SOURS
SOURS
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Floridita No.2
Courtesy of La Floridita, Havana, Cuba, circa 1930s 7.50
1/2 Havana Club Blanco 1/6 Martini Rosso Vermouth 1/6 Cacao Blanc 1/6 fresh lime Dribble house-made grenadine Shake well and strain into a cocktail glass
Champ-lyses
7.50
4/10 Hennessy VS Cognac 2/10 Green Chartreuse 2/10 fresh lemon 2/10 cane syrup Dashes aromatic bitters Shake well and strain into a cocktail glass
Ward Eight
Courtesy of Locke-Ober Restaurant, Boston, circa 1918 7.95
5/10 Sazerac 6yr Rye Whiskey 2/10 fresh lemon 2/10 fresh orange 1/10 house-made grenadine 1 mint sprig Top up with chilled seltzer Shake everything gently except seltzer and strain into an ice-lled goblet. Top with seltzer
Penicillin
Courtesy of Samuel J Ross, NYC 7.95
5/9 Johnny Walker Black Scotch 5/18 fresh lemon 3/18 honey syrup 1/9 fresh ginger Tobermory Single Malt Scotch oat Shake rst four ingredients hard and strain into rocks glass over ice. Float Tobermory Whisky on top.
Tabu Cocktail
7.50
4/8 Appleton White Rum 1/8 Myers Rum 2/8 fresh lemon 1/8 blueberry cordial 2 chunks ripe pineapple Shake well and strain into a cocktail glass
Corpse Reviver #2
SOURCE: The Savoy Cocktail Book, 1930 7.50
2/8 Beefeater Gin 2/8 Cointreau 2/8 Lillet Blanc 2/8 fresh lemon 2 dashes absinthe Shake hard then strain into a cocktail glass.
Brandy Crusta
Courtesy of The City Exchange, New Orleans, circa 1850 7.95
4/8 Hennessy VS Cognac 2/8 Dutch Orange Curacao 2/8 fresh lemon juice Dash of Luxardo Maraschino Shake well and strain neat into a small, sugar-crusted wine glass
1/3 Lairds Applejack 1/3 Peach Eau de Vie 1/3 fresh lime Dribble of cane syrup white of small egg Dash of chilled seltzer Shake everything except seltzer and strain into a sour glass. Top with seltzer
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For the rst time an invented cocktail was being used as a marketing device. The advertising executive who steered Smirnoffs campaign called the Moscow Mule a Trojan horse whose purpose was to introduce vodka to America. Heubleins salesmen traveled from bar to bar, explaining the drink to bar managers and supplying Moscow Mule signs to be displayed on walls and mirrors. Vodka was on its way. Slowly but surely it spread from Los Angeles to San Diego and San Francisco. Then it rolled east. William GrimesStraight Up or On the Rocks - the Story of the American Cocktail.
Like a Sour, a Sparkling Sour contains a base spirit of any kind, lemon or lime juice and a sweetening agent, but is lengthened with a carbonated beverage
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5/7 Smirnoff Vodka 2/7 fresh lime 2 chunks ripe pineapple Dribble cane syrup Chilled ginger beer to ll Muddle pineapple, sugar and bitters then add Vodka and lime. Shake hard over ice and strain into a copper mug lled with cracked ice. Top up with ginger beer.
Jennifer Juniper
Courtesy of Audrey Saunders, NYC 8.25
5/7 Gordons Gin Small handful shredded mint leaves 2/7 fresh lime 1 dash aromatic bitters Chilled ginger beer to ll Shake all ingredients except ginger beer and strain into an ice lled highball glass. Top up with ginger beer.
Hayes Collins
Courtesy of Limmers Hotel, London, circa 1830 8.25
5/8 Beefeater Gin 2/8 fresh lemon 1/8 cane syrup 4 dashes absinthe Chilled seltzer to ll Build all ingredients in stated order into a large ice-lled Collins glass and stir briey.
Moonshine Kate*
8.25
5/8 Poitin 5/16 fresh lemon 3/16 honey syrup Dribble cane syrup Traditional Irish cider to ll Build all ingredients in stated order into an ice-lled highball glass and stir briey.
The Southside
8.25
5/8 Beefeater Gin 2/8 fresh lime Small handful shredded mint leaves 1/8 cane syrup Chilled seltzer to ll Shake all ingredients except seltzer and strain into an ice lled highball glass. Top up with seltzer.
The Sicilian*
8.25
2/14 Bombay Sapphire Gin 2/14 Campari 1/14 Cointreau 1 tsp house-made blood orange jelly 5/14 ruby grapefruit 5/28 fresh lemon 3/28 cane syrup 1 dash orange bitters Chilled seltzer to ll Build all ingredients in stated order into a large ice-lled Collins glass and stir briey.
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Dark n Stormy
8.25
5/8 Goslings Black Seal Rum 1/8 Falernum 2/8 fresh lime 1 dash aromatic bitters Chilled ginger beer to ll Build all ingredients in stated order into a large ice-lled Collins glass and stir briey.
5/11 Sazerac 6yr Rye 5/22 fresh lime 3/22 house-made grenadine 4/11 chilled seltzer Shake rst three ingredients then strain into an ice-lled Paris goblet. Add seltzer and stir.
2/8 Gordons Gin 2/8 Plymouth Sloe Gin 1/8 Cherry Heering 1/8 Apry 2/8 fresh lime 1 dash aromatic bitters Chilled ginger beer to ll Build all ingredients in stated order into an ice-lled highball glass and stir briey.
Star Daisy
7.95
5/10 Fine Calvados 2/10 fresh lemon 1/10 house-made grenadine 2/10 chilled seltzer Shake rst three ingredients then strain into an ice-lled Paris goblet. Add seltzer and stir.
Brandy Daisy
7.95
Cosmopolitan Daisy
7.95
7/22 Gordons Gin 3/22 Dutch Orange Curacao 5/22 fresh lemon 4/22 house-made raspberry cordial 3/22 chilled seltzer Shake rst four ingredients then strain into an ice-lled Paris goblet. Add seltzer and stir.
5/10 Hennessy VS Cognac 2/10 fresh lemon 1/10 house-made grenadine 2/10 chilled seltzer Shake rst three ingredients then strain into an ice-lled Paris goblet. Add seltzer and stir.
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The new place became a Mecca for the thirsty and for those pioneers who would make a pilgrimage of any sort for a new drink. At times The Stag became so crowded that customers were forced to wait an hour or more (or so it seemed) to be served. The corps of busy shaker boys behind the bar was one of the sights of the town during Carnival, and in the 1915 Mardi Gras, 35 shaker boys nearly shook their arms off, but were still unable to keep up with the demand.
A Fizz is another form of Sparkling Sour, but one of the differentiating aspects is that the base elements of a zz are always shaken rst, then poured into the glass before being zzed up with chilled seltzer. Many of the better known Fizzes also include the addition of egg white. Fizzes are traditionally served neat in small glasses and are meant to be quaffed quite quickly.
Stanley Clisby Arthur Famous New Orleans Drinks & How to Mix Em.
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5/15 Haymans Old Tom Gin 3/30 fresh lime 2/30 fresh lemon 3/30 cane syrup 3/30 fresh cream white of small egg 3 dashes orange ower water 4 drops vanilla extract Chilled seltzer to ll Shake everything (except seltzer) really hard over ice then strain neat into a zz glass. Top up with chilled seltzer.
5/9 Johnny Walker Black Scotch 2/9 fresh lemon 2/9 cane syrup 5 dashes Absinthe white of small egg Chilled seltzer to ll Shake everything (except seltzer) hard over ice then strain neat into a zz glass. Top up with chilled seltzer.
Orchard Fizz*
8.25
5/8 Sazerac 6yr Rye 5/16 fresh lemon 3/16 cane syrup white of small egg Chilled seltzer to ll Shake everything (except seltzer) really hard over ice then strain neat into a zz glass. Top up with chilled seltzer.
7/18 Fine Calvados 3/18 Benedictine 5/18 fresh lemon 3/18 house-made blackberry cordial Dribble cane syrup white of small egg Chilled seltzer to ll Shake everything (except seltzer) hard over ice then strain neat into a zz glass. Top up with seltzer.
5/10 Haymans Old Tom Gin 3/20 double cream 1/10 fresh lime 3/20 fresh lemon 3/20 cane syrup white of small egg 3 crushed strawberries Chilled seltzer to ll Shake everything (except seltzer) hard over ice then strain neat into a zz glass. Top up with chilled seltzer.
Fizz de Violette
SOURCE: The Gentlemans Companion, 1939 8.25
4/11 Haymans Old Tom Gin 2/11 Violet Liqueur 3/22 fresh lime 1/11 fresh lemon 3/22 fresh cream 1/11 cane syrup white of small egg Chilled seltzer to ll Shake everything (except seltzer) hard over ice then strain neat into a zz glass. Top up with chilled seltzer.
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4/9 Gordons Gin 3/18 Sloe Gin 2/9 fresh lemon 3/18 cane syrup white of small egg Chilled seltzer to ll Shake everything (except seltzer) hard over ice then strain neat into a zz glass. Top up with chilled seltzer.
Rum Eggnog
8.25
5/16 Bacardi 8yr Rum 2/16 cane syrup 3/32 fresh cream 15/32 full fat milk 1 dash aromatic bitters 1 small egg Shake hard then strain neat into a nog glass and garnish with seasonal spices.
3/17 Applejack 2/17 Apry 2/17 cane syrup 10/17 full fat milk white of small egg 1 dash aromatic bitters Shake hard then strain into a nog glass lled with cracked ice and garnish with seasonal spices.
Baltimore Eggnog
SOURCE: The Bartenders Guide, 1887 8.25
3/32 Bacardi 8yr Rum 3/32 Hennessy VS Cognac 2/16 Rich Madeira Wine 2/16 cane syrup 3/32 fresh cream 15/32 full fat milk 1 small egg Shake hard then strain neat into a nog glass and garnish with seasonal spices
Pineapple Milk
SOURCE: The Gentlemans Companion, 1939 8.25
5/14 Spanish Brandy 5 chunks ripe pineapple 1/14 cane syrup 8/14 full fat milk white of small egg 2 dashes aromatic bitters Dribble vanilla extract Muddle pineapple, sugar and bitters then add other ingredients. Shake hard then strain over cracked ice into a nog glass, garnish with seasonal spices.
Coffee Cocktail
SOURCE: The Bartenders Guide, 1887 7.95
3/7 Hennessy VS Cognac 3/7 Ruby Port 1/7 cane syrup 1 small egg Shake hard then strain neat into a sherry glass and garnish with fresh grated nutmeg
3/8 Woodford Reserve Bourbon 2/8 Tawny Port 2/8 fresh cream 1/8 cane syrup 1 fresh egg yolk Shake hard then strain neat into a sherry glass and garnish with fresh grated nutmeg
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The historic venture started on the night of November the 10th in 1952. Jack Koeppler, then-owner of the Buena Vista, challenged international travel writer Stanton Delaplane to help re-create a highly touted Irish Coffee served at Shannon Airport in Ireland. Intrigued, Stan accepted Jacks invitation, and the pair began to experiment immediately. Throughout the night the two of them stirred and sipped judiciously and eventually acknowledged two recurring problems. The taste was not quite right, and the cream would not oat. Stans hopes sank like the cream, but Jack was undaunted. The restaurateur pursued the elusive elixir with religious fervor, even making a pilgrimage overseas to Shannon Airport. Upon Jacks return, the experimentation continued. Finally, the perfecttasting Irish whiskey was selected. Then the problem of the bottom-bent cream was taken to San Franciscos mayor, a prominent dairy owner. It was discovered that when the cream was aged for 48 hours and frothed to a precise consistency, it would oat as delicately as a swan on the surface of Jack and Stans special nectar. Success was theirs! With the recipe now mastered, a sparkling clear, sixounce, heat-treated goblet was chosen as a suitable chalice. The Irish Coffee Story Excerpt taken from The Buena Vista Website Prior to the eventual move by early mixologists to ice-lled cocktails in the mid-19th century, warm drinks were the rule, not the exception, in the taverns and inns that serviced the eastern seaboard colonies. The drinks themselves were often peculiar, if not downright dubious. These mixtures were heated to a froth with red-hot irons with bulbous ends (known as ip irons, hottles or loggerheads) that were routinely kept in the perpetually blazing replaces of the colonies eating and drinking establishments.
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HOT DRINKS
HOT DRINKS
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5/17 Bushmills Irish Whiskey 2/17 molasses syrup 10/17 strong black coffee Whipped cream oat Build all ingredients in stated order into a pre-warmed toddy glass. Garnish with fresh ground nutmeg.
4/16 Tawny Port 1/16 Crme de Cassis 3/32 fresh orange 3/32 fresh lemon Dribble cane syrup 8/16 boiling water 2 dashes clove tincture Pour all ingredients into a pre-warmed toddy glass. Stir briey and garnish with a clove studded orange wedge.
5/17 El Dorado Rum Pat of compound butter 2/17 raw cane syrup 10/17 hot water Build all ingredients in stated order into a pre-warmed toddy glass. Garnish with a cinnamon quill.
Apple Toddy
SOURCE: The Bon Vivants Companion, 1862 7.95
3/18 Appleton White Rum 3/18 Hennessy VS Cognac 2/18 raw cane syrup 10/18 hot apple juice Build all ingredients in stated order into a pre-warmed toddy glass. Garnish with a cinnamon quill, apple slice and some fresh ground nutmeg.
3/24 Hennessy VS Cognac 3/24 Bacardi 8yr Rum 6/24 egg batter 2/24 cane syrup 10/24 piping hot milk Pour all ingredients into a pre-warmed Tom and Jerry mug. Stir with a cinnamon quill and garnish with fresh grated nutmeg.
5/17 Redbreast 12yr Irish Whiskey 2/17 raw cane syrup 10/17 boiling water Long sliver of lemon peel Build all ingredients in stated order into a prewarmed toddy glass. No additional garnish.
5/17 Bacardi 8yr Rum 2/17 cane syrup 10/17 piping hot milk 1 dash aromatic bitters Dribble vanilla extract Pour all ingredients into a pre-warmed Tom and Jerry mug. Stir with a cinnamon quill and garnish with fresh grated nutmeg.
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It is one of my fondest hopes that the highball will again take its place as the leading American drink. I admit to being prejudiced about this - it was I who rst brought the highball to America, in 1895. Although the distinction is claimed by the Parker House in Boston, I was nally given due credit for this innovation in the New York Times of not many years ago. A Highball is a tall drink, served in a highball glass, which consists of an alcoholic base spirit and a larger proportion of non-alcoholic mixer. It is generally built over ice in the glass and can be served with or without a simple garnish.
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4/4 Martin Millers Westbourne Gin Fever Tree Indian Tonic Water Build into a highball glass, then garnish with a slice of cucumber
Sherry Cobbler
SOURCE: The Bon Vivants Companion, 1862 7.95
Presbyterian
8.25
5/12 Olorosso Sherry 1/12 fresh lemon 2/12 cane syrup 4/12 chilled seltzer Swizzle all ingredients in a mixing jug with cracked ice. Pour directly into a cobbler goblet. (Citrus slices and fruits in season)
5/12 Johnny Walker Black Scotch 5/12 house made ginger beer 2/12 fresh lemon Chilled ginger ale Build into a highball glass and stir briey
Chianti Cobbler
7.95
Long Vodka
8.25
5/15 Stolichnaya Vodka 2/15 Roses Lime Juice 1/15 fresh lime 7/15 fresh lemonade 2 dashes aromatic bitters Chilled seltzer Build into a highball glass and stir briey
5/7 Chianti DOCG 2/7 house-made raspberry cordial 1 chopped strawberry 1 raspberry Swizzle all ingredients in a mixing jug with cracked ice. Pour directly into a cobbler goblet. (Citrus slices and fruits in season)
Sauternes Cobbler
7.95
Manhattan Skyscraper
8.25
4/6 Sazerac 6yr Rye 2/6 Martini Rosso Vermouth Dribble maraschino cherry juice 2 dashes aromatic bitters Chilled ginger ale Build into a highball glass and stir briey
4/10 Premier Cotes de Bordeaux 1/10 cane syrup 1/10 fresh lemon 4/10 chilled seltzer 2 slivers of lemon peel Swizzle all ingredients in a mixing jug with cracked ice. Pour directly into a cobbler goblet. (Citrus slices and fruits in season)
3/11 Campari 3/11 Martini Extra Dry Vermouth 3/11 fresh lime 2/11 cane syrup Chilled seltzer Build into a highball glass and stir briey
5/11 Tawny Port 2/11 cane syrup 4/11 chilled seltzer Swizzle all ingredients in a mixing jug with cracked ice. Pour directly into a cobbler goblet. (Citrus slices and fruits in season and fresh ground nutmeg)
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He was one of the old school julepists, this uncle of mine. With him, building a julep was a majestic rite, a solemn ceremonial, and going about the preparations, he was every bit as serious as a grand lodge funeral. He lifted the spoon with a ritualistic gesture. There was something pontical in his very approach to the sugar bowl. The sideboard became a high altar, the demijohn a sacred vessel. But presently, as he fussed and manipulated; as the snowy rime formed on the silver goblet, and the ice tinkled like sweet small temple bells, poetry entered into the worshipful proceeding poetry and romance and snatches of bygone visions.
Originally a medicinal potion, the Julep comes from the Persian gulab, or Arabian julab, meaning rose water. It has gone through a variety of transformations over the centuries, but in the American South it is a drink composed of whiskey, brandy or rum that has been sweetened, heavily iced and avoured with aromatic mint leaves. It is traditionally served in a stainless steel silver cup.
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5/8 Woodford Reserve Bourbon 1/8 chilled water 2/8 cane syrup Small handful shredded mint leaves Muddle ingredients in a pre-chilled stainless steel julep cup, then ll over with 1 scoops cracked ice. Churn ingredients thoroughly using spoon end of bar-spoon. Top up with more cracked ice and garnish with a bouquet of fresh mint sprigs.
5/8 Clement VSOP Rum 2/8 fresh lime 1/8 cane syrup Dribble Falernum 1 dash SWIZZLE bitters Swizzle over cracked ice in a large glass jug. Pour contents directly into a highball glass. Top up with fresh cracked ice.
3/9 Hennessy VS Cognac 3/9 Peach Eau de Vie 1/9 chilled water 2/9 cane syrup Small handful shredded mint leaves Muddle ingredients in a pre-chilled stainless steel julep cup, then ll over with 1 scoops cracked ice. Churn ingredients thoroughly using spoon-end of bar-spoon. Top up with more cracked ice and garnish with a bouquet of fresh mint sprigs.
5/9 Havana Club Anejo (5yr) 2/8 fresh lime 1/8 cane syrup Small handful shredded mint leaves 2 dashes aromatic bitters Muddle ingredients briey then shake hard and strain into a rocks glass over fresh cracked ice.
Caipirinha
7.95
5/9 Morgans Dark Rum 2/9 fresh lime 2/9 chilled seltzer Dribble Falernum Small handful shredded mint leaves 2 dashes SWIZZLE bitters Swizzle over cracked ice in a large glass jug. Pour contents directly into a highball glass. Top up with fresh cracked ice.
5/5 Sagatiba Velha Cachaca 8 lime quarters 1 tsp golden sugar Dribble cane syrup Muddle ingredients in a small ask then add 2 scoops of cracked ice. Shake ingredients hard and empty into large whisky tumbler. Top up with fresh cracked ice.
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In the Pegu Club I found a frienda Punjabiupon whose broad bosom I threw myself and demanded food and entertainment. He had not long since received a visit from the Commissioner of Peshawar, of all places in the world, and was not to be upset by sudden arrivals. But he had come down in the world hideously. Years ago in the Black North he used to speak the vernacular as it should be spoken, and was one of Us. Daniel, how many socks master got? The unnished peg fell from my st. Good Heavens! said I, is it possible that youyouspeak that disgusting pidgin-talk to your nauker? Its enough to make one cry. Youre no better than a Bombaywallah. Im a Madrassi, said he calmly. We all talk English to our boys here. Isnt it beautiful? Now come along to the Gymkhana and then well dine here. Daniel, masters hat and stick get. There must be a few hundred men who are fairly behind the scenes of the Burma Warone of the least known and appreciated of any of our little affairs. The Pegu Club seemed to be full of men on their way up or down, and the conversation was but an echo of the murmur of conquest far away to the north Rudyard Kipling From Sea to Sea Cocktails are stimulating beverages that combine spirits with other ingredients to create a sophisticated culinary balance and often include bitters. They must be served well chilled.
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COCKTAILS
COCKTAILS
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4/8 Martin Millers Westbourne Gin 2/8 Dutch Orange Curacao 2/8 fresh lime juice Dribble cane syrup 1 dash aromatic bitters 1 dash orange bitters Shake well and strain into a small cocktail glass.
The Bentley
7.50
1/3 Noilly Pratt Ambre 1/3 Calvados 1/3 Dubonnet Rouge Stir over cracked ice and strain into a small cocktail glass
Sazerac
Courtesy of The Sazerac Bar, New Orleans, circa 1850s
Satans Whiskers
7.50
3/9 Gordons Gin 1/9 Noilly Pratt Dry Vermouth 1/9 Martini Rosso Vermouth 1/9 Cointreau 2/9 fresh orange 1/9 fresh lemon 1 dash of orange bitters Shake well and strain into a small cocktail glass
7.50
3/6 Woodford Reserve Bourbon 3/6 Hennessy VS Cognac 3 dashes Peychauds Bitters 3 dashes aromatic bitters Dribble cane syrup Stir over cracked ice and strain neat into a small absinthe rinsed whiskey tumbler
Absinthe Drip
7.95
Brooklyn
7.75
5/9 Van Winkle 13yr Rye 2/9 Lillet Blanc 1/9 Luxardo Maraschino 1/9 Amer Picon Stir over cracked ice and strain into a small cocktail glass
Pour 5/5 absinthe into an absinthe glass Put absinthe spoon with 1 white sugar cube across top of glass. Let chilled water drip, drop by drop, from absinthe fountain over sugar cube and into glass until sugar has completely dissolved Stir briey and garnish with a star anise.
Vesper
SOURCE: Casino Royale, 1953 7.50
Afnity
7.50
1/3 Chivas Regal Scotch 1/3 Lillet Blanc 1/3 Italian Sweet Vermouth 1 dash of aromatic bitters Stir over cracked ice and strain into a small cocktail glass
4/5 Tanqueray Gin 1/5 Stolichnaya Vodka 1 tsp Lillet Blanc Shake well and strain into a small cocktail glass. Garnish with a lemon twist.
Martinez
SOURCE: The Bartenders Guide, 1887 7.50
3/6 Haymans Old Tom Gin 3/6 Martini Rosso Vermouth 1 dash aromatic bitters Dribble cane syrup tsp Luxardo Maraschino Stir over cracked ice and strain into a small cocktail glass. Garnish with an orange twist.
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In 1944, after success with several exotic rum drinks, I felt a new drink was needed. I thought about all the really successful drinks; martinis, manhattans, daiquiris.... all basically simple drinks. I was at the service bar in my Oakland restaurant. I took down a bottle of 17-year-old rum. It was J. Wray Nephew from Jamaica; surprisingly golden in color, medium bodied, but with the rich pungent avor particular to the Jamaican blends. The avor of this great rum wasnt meant to be overpowered with heavy additions of fruit juices and avorings. I took a fresh lime, added some orange curacao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat, for its subtle almond avor. A generous amount of shaved ice and vigorous shaking by hand produced the marriage I was after. Half the lime shell went in for color ... I stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild, friends from Tahiti, who were there that night. Carrie took one sip and said, Mai Tai - Roa Ae. In Tahitian this means Out of This World - The Best. Well, that was that. I named the drink Mai Tai. Victor J Bergeron San Franciso, 1970
S: (n) connoisseur, epicure, gourmet, gastronome, bon vivant, epicurean, foodie a person devoted to rened sensuous enjoyment (especially good food and drink)
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Caipirinha
Cachaca, lime wedges and golden sugar
Margarita
Silver Gold Platinum Beija Flor Reserva Germana 10yr Sagatiba Preciosa 8.75 13.95 99.95
Tequila, Orange Liqueur Silver and lime Gold
Platinum
Cosmopolitan
Vodka, Cointreau, lime and cranberry juice
Mojito Criollo
Silver Gold Platinum Wyborowa Exquisite Kauffman Luxury Kauffman Inauguration 9.95 15.75 110.00
Rum, lime, mint and sugar
Havana Club 15yr San Cristobal Santiago de Cuba 20yr old Anejo Bacardi White 1920s
Daiquiri
Rum, lime, Marasquin and sugar
Negroni
Silver Gold Platinum Havana Club 15yr San Cristobal Santiago de Cuba 20yr Anejo Bacardi White 1920s 35.00 45.00 235.00
Gin, Sweet Vermouth, Campari and bitters
Old Fashioned
Tanqueray Junipero Beefeater Crown Jewel 7.50 8.95 9.95
Rye Whiskey, orange oils, sugar and bitters
Gimlet
Gin and lime cordial
Sidecar
Silver Gold Platinum Plymouth Junipero Beefeater Crown Jewel 7.50 8.95 9.95
Cognac, Grand Silver Marnier, Cointreau and Gold lemon Platinum
Edgar Leyrat VSOP 7.95 Maxine Trijol 15.25 Ragnaud Sabourin Single Barrel (1902) 235.00
Mai Tai
Rum, Curacao, lime, Orgeat and rock candy syrups
Whiskey Sour
Silver Gold Platinum Inner Circle Green Dot Appleton 250th Anniversary Wray & Nephew 17yr 9.95 87.75 750.00
Bourbon Whiskey, lemon, sugar and egg white
Manhattan
Straight Rye Whiskey, Sweet Vermouth and bitters
White Lady
Silver Gold Platinum Van Winkle 13yr Sazerac 18yr Rittenhouse 21yr 8.45 13.75 75.00
Gin, Cointreau, lemon and egg-white
The citrus juice used in all of these cocktails will be juiced fresh to order.
The citrus juice used in all of these cocktails will be juiced fresh to order.
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SPARKLING DELIGHTS
SPARKLING DELIGHTS
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Sparkling Delights
Prince of Wales
SOURCE: Private Life of King Edward VII, 1901 12.95
3/3 Sazerac 6yr Rye 1 chunk ripe pineapple 1 tsp Marasquin Dribble cane syrup 2 dashes aromatic bitters Muddle briey then shake everything together over ice. Strain into a cocktail glass and top up with brut Champagne. Garnish with a lemon twist.
Champagne Cocktail
13.95
2/2 Hennessy VS Cognac 1 Angostura coated white sugar stick Top up with brut Champagne Build all ingredients directly into Champagne ute.
Mimosa
Courtesy of The Hemingway Bar, Paris, circa 1925
Puccini
12.95
2/6 Campari 1/6 cane syrup 3/6 fresh ruby grapefruit 1 short dash of grapefruit bitters Shake everything together over ice then strain into a Champagne ute. Top up with brut Champagne.
13.95
2/4 Grand Marnier 2/4 fresh orange Dribble cane syrup 1 dash orange bitters Shake everything together over ice then strain into a Champagne ute. Top up with brut Champagne.
Ambrosia
13.95
6/14 house peach puree 8/14 Chilled Prosecco Dribble cane syrup 1 dash peach bitters Pour into a Boston can, stir and strain into a Champagne ute.
2/7 Hennessy VS Cognac 2/7 Lairds Applejack 1/7 Cointreau 2/7 fresh lemon Dribble cane syrup Shake everything together over ice then strain into a Champagne ute. Top up with brut Champagne.
2/4 Gordons Gin 2/4 fresh lemon 1 tsp Luxardo Maraschino Shake everything together over ice then strain into a Champagne ute. Top up with brut Champagne.
7/14 Havana Club 7yr Rum 2/7 fresh lime 3/14 cane syrup Dashes aromatic bitters Muddle briey then shake everything together over ice. Strain into a cocktail glass and top up with brut Champagne.
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TEMPERANCE DELIGHTS
TEMPERANCE DELIGHTS
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Temperance Delights
Angostura Highball
5.45
3/5 fresh lime 1/5 house-made grenadine 1/5 cane syrup 8 dashes aromatic bitters white of small egg Chilled seltzer Shake everything (except seltzer) over ice, then strain into an ice-lled highball glass. Add seltzer to ll.
Traditional Eggnog
5.45
1 dash aromatic bitters 1 tsp vanilla extract 2/11 cane syrup 2/11 double cream 7/11 full fat milk 1 small egg Shake all ingredients hard over ice then strain neat into a nog glass and garnish with seasonal spices
Into an ice-lled highball glass, pour: full with homemade ginger beer full chilled seltzer
Real Lemonade
4.95
2 chunks ripe pineapple 1/14 house-made raspberry cordial 1/14 cane syrup 2/14 fresh orange 2/14 fresh lime 8/14 chilled darjeeling tea (strong) Chilled seltzer Muddle rst three ingredients then add remaining ingredients (except seltzer) and shake over ice. Strain into a highball glass then add seltzer to ll.
4/20 fresh lemon 4/20 cane syrup 12/20 still water 1 whole egg-white Dribble Fino Sherry (optional) Shake all ingredients hard over ice then strain into an ice-lled highball glass.
Fruit Cup
4.95
3/10 fresh orange 3/10 fresh lemon 3/10 house-made pineapple cordial 1/10 cane syrup Chilled seltzer Shake hard over ice then strain into an ice lled cup and add chilled seltzer to ll.
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GLASSWARE CHART
GLASSWARE CHART
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Flip
Crusta
Champagne Flute
Large Cocktail
Small Cocktail
Absinthe
Fruit Cup
Punch Bowl
Rocks
Sour
Fizz
Highball
Collins
Small Whiskey
Large Whiskey
Hot Toddy
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Denition of Terms
Absinthe Fountain Absinthe fountains come in many shapes and sizes, but they all perform the same function: they deliver a drizzle of ice-cold water into a glass of Absinthe. This dilutes the alcohol-rich drink and liberates the all-important herbal ingredients. Cane Syrup Sugar syrup (2:1 ratio caster sugar/water). Falernum A sweet syrup used in tropical and Caribbean drinks that contains avours of almond, ginger and/or cloves, and lime, and sometimes vanilla or allspice. The syrup form can be alcoholic or nonalcoholic. The consistency is thick, the colour can be white to light amber, and it may be clear or translucent. House-made fruit jelly Concentrated fruit juices work best! Pour 1 litre of fruit juice into a saucepan, add some sugar and a few sheets of leaf gelatine. Heat until gelatine has dissolved and then pour into jelly mould and allow to cool. Keep refrigerated and use within 1 week.
Amer Picon Amer Picon is a bitter cordial made with orange, gentian and other ingredients. It has a bold bitter avour and is often used as a digestive.
Applejack An apple brandy that is produced by distillation by evaporation. Known as Jersey Lightning, applejacks long history in New Jersey includes once being used as currency to pay road construction crews during the colonial period.
Clove Tincture A tincture is a solution prepared by steeping or soaking (macerating) plant materials, spices or really anything in high-proof neutral grain alcohol over a period of time. With the resulting highly concentrated avours, one drop (or a collection of drops) can transform a cocktail into a totally different experience.
Fresh Lemonade A 1:1:3 ratio of fresh lemon juice, cane syrup and still water.
Compound Butter A butter that has a avour, or additional ingredients added to it. It is made by softening regular butter to room temperature then adding house-spice mix and mixing it up before returning it to the fridge to rm it back up. It works particularly well in HOT BUTTERED RUM.
Herbsaint A brand name of anise-avoured liquor, originally made in New Orleans, Louisiana which rst appeared in 1934. It was the creation of J.M. Legendre and Reginald Parker of New Orleans, who learned how to make Absinthe while in France during World War I. It rst went on sale following the repeal of Prohibition, and was unique in its category as an Absinthe substitute, as opposed to a Pastis.
House-made Grenadine Fresh pomegranates are juiced using a citrus lever press and the resulting juice is then strained through a ne colander. The pomegranate juice is then reduced by half over heat and 1lb of caster sugar is then added to every 24 oz of the reduced juice. Keep refrigerated and use within 2 weeks.
Cacao Dark A chocolate avoured liqueur where ne roasted cacao beans are rst broken open and then percolated before infusion with various herbs and spirits for a sweet, full cacao avour.
Egg Batter A combination of fresh egg yolks, sugar, vanilla extract, ground cinnamon, cloves, allspice, nutmeg and dashes aromatic bitters as used for the base of a TOM & JERRY.
Cacao White or Blanc In this version of the above, cacao beans are only distilled and not percolated, giving the white version a lighter avour and clear colour.
House-made Cordial To make cordials we bring cane syrup (ratio 1:1) to boil with ample amounts of fresh fruit of choice. Once boiled, we remove from heat and stir in packet of citric acid (purchased from local chemists) to the cooling brew. Once completely cooled, we strain and store in clean bottles. Keep refrigerated and use within 2 weeks.
House Peach Puree Peach puree made by macerating 4 cans peaches (drained), zest of a whole lemon and a jigger of fresh lemon juice in 1 glass of Pinot Grigio white wine and 2 jiggers of orange liqueur (Cointreau) for 24 hours. Lemon zest is then removed and the mixture is blended up before being strained through a ne colander. Keep refrigerated and use within 3 days.
House Spice Mix A mix of equal amounts ground cinnamon, ground allspice, ground cloves and ground nutmeg. Works particular well in fruit and milk punches.
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Denition of Terms
House-made Syrup Fruit syrups made simply by macerating fresh fruit of choice in cane syrup for 48 hours. Strain off and keep refrigerated. Use within 1 week. Marasquin (Maraschino) A clear cherry avoured liqueur made from the distillation of green cherry kernels.
Kirschwasser German for cherry water, often known simply as Kirsch in the English-speaking world, is a clear brandy made from double distillation of the fermented juice of a small black cherry. It is colourless because either it is not aged in wood or it is aged in barrels made of ash. The cherries used recently can be either sweet or sour, but in the past the sour morello cherry was used with the stone crushed and included. As the morello cherry was originally grown all around the Black Forest in southern Germany, the drink is believed to have originated there.
Molasses Syrup A treacle-like syrup made by combining sugarcane molasses with boiling water (1:1 ratio).
Orgeat Syrup A sweet syrup made from almonds, sugar and rose water or orange ower water. It has a pronounced almond taste and is used to avour many cocktails, perhaps the most famous of which is the MAI TAI.
Raw Cane Syrup Demerera sugar syrup (1:1 ratio demerera sugar/boiling water).
Lemon Water Regular still water with a hint of lemon avour. This is done by adding the zest of 3 lemons to every litre of water and leaving to sit for a period of 24 hours. Used mainly in the PHILADELPHIA FISH HOUSE PUNCH.
Roses Lime Juice Often known simply as Roses, is a brand of sweetened lime juice used in mixed drinks, most notably the GIMLET. It is made by the British company L. Rose & Co. (founded 1865) and is sometimes known as lime cordial.
Lillet Blanc Lillet (pronounced lee-lay), is a French aperitif made from a blend of wine, liqueurs, fruits and herbs. Lillet Blanc has a golden colour with candied orange, honey, pine resin, lime and fresh mint aromas. It is the key ingredient in James Bonds martini derivative, the VESPER.
Swizzle Bitters A 1:1 ratio of Angostura and Peychaud Bitters used in SWIZZLES.
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