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by SEAN JAMES MULDOON
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 Connoisseur’s Club............................................................... Sparkling Delights ....................................................................... Temperance Delights ................................................................... Glassware Chart & Deﬁnition 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
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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 1970’s. The High Priest of Tall Drinks: Patrick Gavin Duffy introduces the US to the “Highball”, circa 1895. One of Mankind’s 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 Gentleman’s 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.
I wish to express my gratitude to my colleagues past and present for always having faith that what I said was true. *Denotes an original drink created at The Merchant Hotel.7 The ﬁne art of cocktail making has been my passion for the last 16 years. a number of my own creations have been included. 2008. Some are from other like-minded personalities in the bar industry and last but not least. Many are long forgotten drinks that I have simply re-introduced with a little tweak here and there. It may inspire you to try mixing your own cocktails. Included in this book is a selection of some of the best classic cocktail recipes that I have encountered over the years. I have found myself driven to keep reﬁning my skills and increasing my knowledge. I hope The Bar Book provides an entertaining and informative introduction to the world of mixed drinks. . I certainly hope it will tempt you to try some of our excellent drinks here at The Merchant Hotel. This ongoing quest has taken me around the world and into the company of many of the world’s most highly regarded professionals in this industry. Sean James Muldoon Belfast. especially the management team of the Merchant Hotel for encouraging me to write this book.
Miami though I was given credit for inventing it by New York Magazine (and other publications that cited the “New York” as a source). One ﬂavouring may be substituted for another. the proportions can be changed. I’ve heard an unsubstantiated rumour that a woman named Cheryl Cook invented it in South Beach. What I did do was popularize a deﬁnitive recipe that became widely accepted as the standard. . then the concoction is given a new name. or a dash of this or a drop or two of that will be added. Well I didn’t. They are generally just slight variations of good standard recipes...8 9 The Flamed Orange Zest “The contemporary recipe for the Cosmopolitan goes back to the testmarketing of Absolut Citron.” 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.
50 5/8 Ocho Plata Tequila 2/8 fresh lime 1/8 house-made grenadine 4 dashes orange ﬂower water Shake well and strain into a cocktail glass Jack Rose Mary Pickford Courtesy of The Jockey Club.10 POPULAR FANCY DRINKS POPULAR FANCY DRINKS 11 Cosmopolitan South Beach. then shake well and strain into a punch goblet with one ice cube Courtesy of Gene Sullivan’s Café. Soho.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 Fred’s Club. 1939 £ 7. Jersey City.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. London. Havana. Florida.50 4/8 Havana Club Gold Rum 1/8 Marasquin 2/8 house-made grenadine 1/8 fresh lime 2 chunks ripe pineapple Muddle. circa 1920’s £ 7. Havana.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* £ 7.95 4/8 Bombay Sapphire Gin 1/8 Crème 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 Gentleman’s Companion. circa 1985 £ 7. circa 1920’s £ 7. circa 1910 £ 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 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 . circa 1980’s £ 7.
The Last Word SOURCE: Bottoms Up.12 POPULAR FANCY DRINKS POPULAR FANCY DRINKS 13 Gin & Tonic Cocktail* £ 7. 5/6 Sazerac 6yr Rye 1/6 cane syrup 3 lemon wedges 1 mint sprig Muddle last three ingredients then add whiskey.95 Corn & Oil £ 7.95 Honeysuckle £ 7. add other ingredients and shake hard over ice.50 2/7 Gordon’s Gin 2/7 Lillet Blanc 2/7 fresh lime 1/7 cane syrup Pinch fresh coriander Dash Peychaud’s Bitters Shake well and strain into a cocktail glass Spiced Rum* £ 7. Fine strain into a small ice-ﬁlled 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. Strain into a rocks glass over fresh cracked ice. Shake hard and strain into a rocks glass over fresh cracked ice.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.50 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.95 3/9 Foursquare Spiced Rum 2/9 Cacao Dark 2/9 fresh orange 3/18 fresh lime 1/18 cane syrup ½ tsp molasses syrup Shake well and strain into a rocks glass over cracked ice Fitzgerald Courtesy of Dale DeGroff. 1951 £ 7. Whiskey Smash Courtesy of Dale DeGroff.95 3/5 Doorly’s XO Rum 2/5 Falernum Peel of lime wedge (with a little lime ﬂesh) 2 dashes aromatic bitters Muddle lime peel and bitters then add remaining ingredients and stir over cracked ice. 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. . NYC £ 7.
and Water. we happened to speak of the poetry of Ossian. Sugar. the more modern exotic drinks of the Tiki Bar era were simply single serving punches. book and bowl had carried us far into the night…. In many ways. and we recited them for the beneﬁt of my traveling companions. Spice. While originally it would have been served to groups in a large bowl. over time it eventually worked its way into single serving recipes. who fortunately knew English well. we recalled the passages of those sublime poems. 1781 and 1782 The word “Punch” is believed to be based on the Hindi word “panch”. and could appreciate them. even though they had never read the poems.14 15 The Punch Bowl Ritual “I recall with pleasure that as we were conversing one evening over a “bowl of punch”.” Marquis de Chastellux Travels in North America in the Years 1780. Citrus. which means “ﬁve”. Jefferson had retired. after Mrs. which had particularly struck us. And before we realized it. Soon the book was called for and to share in our ‘toasts’ it was brought forth and placed beside the bowl of punch. . As might then be expected it is classically made with the combination of ﬁve ingredients: Spirit. It was a spark of electricity which passed rapidly from one to the other.
then add seltzer Philadelphia Fish House Punch Bowl Courtesy of State in Schuylkill.25 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 ﬁrst ﬁve ingredients then add rum.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 ﬁlled goblet. Float Myers on top Spiced Apple Punch Bowl Serves 10 £99.95 1 bottle Laird’s 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. circa 1700’s Serves 10 £ 89. Philadelphia. Ornament with lemon slices and mint sprig tips Beachcomber Zombie (full strength) Courtesy of Don the Beachcombers.16 PUNCHES & FRUIT CUPS PUNCHES & FRUIT CUPS 17 Pineapple Pisco Punch Bowl San Francisco. Circa 1850’s Serves 10 £89. Add seltzer then ornament with apple slices and small cinnamon quills Kon Tiki Ti-Punch £ 8.95 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. Shake and strain into an ice ﬁlled goblet.95 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. Circa 1934 £ 15.95 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’ ﬁlled with cracked ice . Hollywood.
then add everything except seltzer. then add seltzer Claret Cup £ 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. Strain into an ice-ﬁlled goblet.25 2/8 Bacardi Oro Rum 1/8 Hennessy VS Cognac 1/16 Gordon’s Gin 1/16 Orgeat Syrup 1/8 fresh orange 2/8 fresh lemon Dry Sherry ﬂoat Shake ﬁrst six ingredients and strain into an ice-ﬁlled highball glass. London. 1939 £ 7.50 7/10 Bordeaux Claret 1 lemon wedge Dribble cane syrup Dash Luxardo Maraschino 3/10 chilled seltzer Muddle lemon. Float sherry on top. Pimm’s Cup Courtesy of Pimm’s Oyster Bar. then add seltzer . then add everything except seltzer. 1947 £ 8. Shake hard and strain into an ice-ﬁlled cup.50 5/10 Pimm’s No. then add seltzer & cider Raspberry Spritzer £ 8. Strain into an ice-ﬁlled cup.18 PUNCHES & FRUIT CUPS PUNCHES & FRUIT CUPS 19 Fog Cutter SOURCE: The Bartenders Guide.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. then add seltzer El Morocco SOURCE: The Gentleman’s Companion.1 2/10 fresh lemon 1/10 cane syrup 1 coin fresh root ginger 2/10 chilled seltzer Muddle ginger.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. Shake hard and strain into an ice-ﬁlled cup. circa 1840’s £ 7. then shake well and strain into a cocktail glass Cider Cup £ 7.
At it’s core is a careful balance of a sweetener of some sort and a sour ingredient (like lemon or lime juice). so well beaten as it is.. which is combined with the base spirit and then mixed with ice. The frappéd 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. looks like the sea where the wave falls away from the bow of a ship when she is doing thirty knots. . That was almost the exact color. A Sour is basically a simpliﬁcation of a Punch and it represents a fairly important category of mixed drink. This frozen daiquiri. he looked at the clear part below the frappéd top and it reminded him of the sea. heavy and the glass frost-rimmed.20 21 La Cuna del Daiquiri “He was drinking another of the frozen daiquiris with no sugar in it and as he lifted it..” Ernest Miller Hemingway Islands in the Stream.
22 SOURS SOURS 23 Hemingway Daiquiri Courtesy of La Floridita. New York.50 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.50 5/8 Tanqueray No. Philadelphia.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.50 5/9 Beefeater Gin 2/9 fresh lemon juice 2/9 house-made raspberry cordial Dribble of cane syrup ½ white of small egg Shake well and strain into a cocktail glass .50 3/7 Gordon’s Gin 1/7 Luxardo Maraschino 1/7 Violet Liqueur 2/7 fresh lemon Shake well and strain into a cocktail glass The Original Bacardi Cocktail £ 7.50 1/4 Bombay Sapphire Gin 1/4 Cointreau 1/4 fresh orange 1/4 fresh lemon Dribble of cane syrup ½ white of small egg Shake well and strain into a cocktail glass Jack Ruby* £ 7. circa 1911 £ 7. 10 Gin 2/8 fresh lemon 1/8 cane syrup ½ tsp house-made white grapefruit jelly 1 short dash grapefruit bitters Shake well and strain into a cocktail glass Royal Bermuda Yacht Club £ 7.50 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. circa 1930’s £ 7. Havana. circa 1910 £ 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.
circa 1850 £ 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-ﬁlled goblet.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.24 SOURS SOURS 25 Floridita No.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-Élysées £ 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. circa 1918 £ 7. circa 1890’s £ 7. Top with seltzer . sugar-crusted wine glass The Delicious Sour Courtesy of ‘The Only William’. Tabu Cocktail £ 7.95 5/9 Johnny Walker Black Scotch 5/18 fresh lemon 3/18 honey syrup 1/9 fresh ginger Tobermory Single Malt Scotch ﬂoat Shake ﬁrst four ingredients hard and strain into rocks glass over ice. Boston. circa 1930’s £ 7. 1930 £ 7. Havana. New Orleans. Float Tobermory Whisky on top.95 1/3 Laird’s Applejack 1/3 Peach Eau de Vie 1/3 fresh lime Dribble of cane syrup ½ white of small egg Dash of chilled seltzer Shake everything except seltzer and strain into a sour glass. Cuba. Top with seltzer Penicillin Courtesy of Samuel J Ross. Brandy Crusta Courtesy of The City Exchange. NYC £ 7.2 Courtesy of La Floridita.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. New York.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.
a Sparkling Sour contains a base spirit of any kind. lemon or lime juice and a sweetening agent. Heublein’s salesmen traveled from bar to bar.the Story of the American Cocktail. Then it rolled east…. Slowly but surely it spread from Los Angeles to San Diego and San Francisco.” William GrimesStraight Up or On the Rocks .26 27 Smirnoff White Whiskey . but is lengthened with a carbonated beverage . ‘Vodka was on its way. The advertising executive who steered Smirnoff’s campaign called the Moscow Mule “a Trojan horse” whose purpose was to introduce vodka to America. explaining the drink to bar managers and supplying Moscow Mule signs to be displayed on walls and mirrors. Like a Sour. No Taste BUCKS & DAISIES “For the ﬁrst time an invented cocktail was being used as a marketing device.No Smell.
Top up with ginger beer. BUCKS & DAISIES SPARKLING SOURS.25 5/8 Beefeater Gin 2/8 fresh lemon 1/8 cane syrup 4 dashes absinthe Chilled seltzer to ﬁll Build all ingredients in stated order into a large ice-ﬁlled Collins glass and stir brieﬂy. London. Jennifer Juniper Courtesy of Audrey Saunders. NYC £ 8. circa 1830 £ 8. circa 1941 £ 7. Shake hard over ice and strain into a copper mug ﬁlled with cracked ice. Moonshine Kate* £ 8.28 SPARKLING SOURS. sugar and bitters then add Vodka and lime.95 5/7 Smirnoff Vodka 2/7 fresh lime 2 chunks ripe pineapple Dribble cane syrup Chilled ginger beer to ﬁll Muddle pineapple.25 5/7 Gordon’s Gin Small handful shredded mint leaves 2/7 fresh lime 1 dash aromatic bitters Chilled ginger beer to ﬁll Shake all ingredients except ginger beer and strain into an ice ﬁlled highball glass.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 ﬁll Build all ingredients in stated order into a large ice-ﬁlled Collins glass and stir brieﬂy. Top up with seltzer. Hayes Collins Courtesy of Limmer’s Hotel.25 5/8 Poitin 5/16 fresh lemon 3/16 honey syrup Dribble cane syrup Traditional Irish cider to ﬁll Build all ingredients in stated order into an ice-ﬁlled highball glass and stir brieﬂy. Sunset Strip. BUCKS & DAISIES 29 Old Mule Skinner Courtesy of The Cock n Bull . . Top up with ginger beer. The Southside £ 8.25 5/8 Beefeater Gin 2/8 fresh lime Small handful shredded mint leaves 1/8 cane syrup Chilled seltzer to ﬁll Shake all ingredients except seltzer and strain into an ice ﬁlled highball glass. The Sicilian* £ 8.
Star Daisy £ 7.95 7/22 Gordon’s Gin 3/22 Dutch Orange Curacao 5/22 fresh lemon 4/22 house-made raspberry cordial 3/22 chilled seltzer Shake ﬁrst four ingredients then strain into an ice-ﬁlled Paris goblet.25 5/8 Gosling’s Black Seal Rum 1/8 Falernum 2/8 fresh lime 1 dash aromatic bitters Chilled ginger beer to ﬁll Build all ingredients in stated order into a large ice-ﬁlled Collins glass and stir brieﬂy. Add seltzer and stir.95 5/11 Sazerac 6yr Rye 5/22 fresh lime 3/22 house-made grenadine 4/11 chilled seltzer Shake ﬁrst three ingredients then strain into an ice-ﬁlled Paris goblet.30 SPARKLING SOURS.25 2/8 Gordon’s 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 ﬁll Build all ingredients in stated order into an ice-ﬁlled highball glass and stir brieﬂy.95 Cosmopolitan Daisy £ 7. Brandy Daisy £ 7. Add seltzer and stir. Sloe Gin Ginger Sling* £ 8. BUCKS & DAISIES SPARKLING SOURS. New York Daisy £ 7. Add seltzer and stir. 5/10 Hennessy VS Cognac 2/10 fresh lemon 1/10 house-made grenadine 2/10 chilled seltzer Shake ﬁrst three ingredients then strain into an ice-ﬁlled Paris goblet. BUCKS & DAISIES 31 Dark n Stormy £ 8. .95 5/10 Fine Calvados 2/10 fresh lemon 1/10 house-made grenadine 2/10 chilled seltzer Shake ﬁrst three ingredients then strain into an ice-ﬁlled Paris goblet. Add seltzer and stir.
” A Fizz is another form of Sparkling Sour. FLIPS & EGGNOGS “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. but one of the differentiating aspects is that the base elements of a ﬁzz are always shaken ﬁrst. The corps of busy shaker boys behind the bar was one of the sights of the town during Carnival. but were still unable to keep up with the demand. At times The Stag became so crowded that customers were forced to wait an hour or more (or so it seemed) to be served. Fizzes are traditionally served ‘neat’ in small glasses and are meant to be quaffed quite quickly. 35 shaker boys nearly shook their arms off. and in the 1915 Mardi Gras. Many of the better known Fizzes also include the addition of egg white. Stanley Clisby Arthur – Famous New Orleans Drinks & How to Mix ‘Em.32 33 “It’s Like Drinking a Flower!” MILK PUNCHES. . then poured into the glass before being “ﬁzzed up” with chilled seltzer.
circa 1887 £ 8. 1882 £ 8. . Top up with chilled seltzer.25 4/11 Hayman’s Old Tom Gin 2/11 Violet Liqueur 3/22 fresh lime 1/11 fresh lemon 3/22 fresh cream 1/11 cane syrup ½ white of small egg Chilled seltzer to ﬁll Shake everything (except seltzer) hard over ice then strain neat into a ﬁzz glass.25 Silver Rye Fizz £ 8. NO. Orchard Fizz* £ 8. Top up with chilled seltzer.25 5/8 Sazerac 6yr Rye 5/16 fresh lemon 3/16 cane syrup ½ white of small egg Chilled seltzer to ﬁll Shake everything (except seltzer) really hard over ice then strain neat into a ﬁzz glass. 1939 £ 8. FLIPS & EGGNOGS FIZZES.25 5/9 Johnny Walker Black Scotch 2/9 fresh lemon 2/9 cane syrup 5 dashes Absinthe ½ white of small egg Chilled seltzer to ﬁll Shake everything (except seltzer) hard over ice then strain neat into a ﬁzz glass.25 5/10 Hayman’s Old Tom Gin 3/20 double cream 1/10 fresh lime 3/20 fresh lemon 3/20 cane syrup ½ white of small egg 3 crushed strawberries Chilled seltzer to ﬁll Shake everything (except seltzer) hard over ice then strain neat into a ﬁzz glass. Top up with chilled seltzer. Top up with seltzer. FLIPS & EGGNOGS 35 Ramos Gin Fizz Courtesy of Imperial Cabinet Saloon. Peach Blow Fizz £ 8. Fizz de Violette SOURCE: The Gentleman’s Companion. MILK PUNCHES. 7/18 Fine Calvados 3/18 Benedictine 5/18 fresh lemon 3/18 house-made blackberry cordial Dribble cane syrup ½ white of small egg Chilled seltzer to ﬁll Shake everything (except seltzer) hard over ice then strain neat into a ﬁzz glass. Top up with chilled seltzer. Top up with chilled seltzer.34 FIZZES. Morning Glory Fizz SOURCE: New and Improved Bartenders Manual. MILK PUNCHES.25 5/15 Hayman’s Old Tom Gin 3/30 fresh lime 2/30 fresh lemon 3/30 cane syrup 3/30 fresh cream ½ white of small egg 3 dashes orange ﬂower water 4 drops vanilla extract Chilled seltzer to ﬁll Shake everything (except seltzer) really hard over ice then strain neat into a ﬁzz glass.
FLIPS & EGGNOGS FIZZES.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 New York Flip £ 7. 1887 £ 8. MILK PUNCHES. Top up with chilled seltzer.25 4/9 Gordon’s Gin 3/18 Sloe Gin 2/9 fresh lemon 3/18 cane syrup ½ white of small egg Chilled seltzer to ﬁll Shake everything (except seltzer) hard over ice then strain neat into a ﬁzz glass. 1939 £ 8.36 FIZZES.25 5/14 Spanish Brandy 5 chunks ripe pineapple 1/14 cane syrup 8/14 full fat milk ½ white of small egg 2 dashes aromatic bitters Dribble vanilla extract Muddle pineapple. garnish with seasonal spices. Rum Eggnog £ 8.25 3/17 Applejack 2/17 Apry 2/17 cane syrup 10/17 full fat milk ½ white of small egg 1 dash aromatic bitters Shake hard then strain into a nog glass ﬁlled with cracked ice and garnish with seasonal spices. 1939 £ 8. Baltimore Eggnog SOURCE: The Bartender’s Guide. Shake hard then strain over cracked ice into a nog glass.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. FLIPS & EGGNOGS 37 Sloe Gin Fizz £ 8. sugar and bitters then add other ingredients. Coffee Cocktail SOURCE: The Bartender’s Guide. 1887 £ 7.95 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 . MILK PUNCHES. White Tigers Milk SOURCE: The Gentleman’s Companion.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 Gentleman’s Companion.
” The Irish Coffee Story Excerpt taken from The Buena Vista Website Prior to the eventual move by early mixologists to ice-ﬁlled cocktails in the mid-19th century. the perfecttasting Irish whiskey was selected. and the pair began to experiment immediately. . Throughout the night the two of them stirred and sipped judiciously and eventually acknowledged two recurring problems. Then the problem of the bottom-bent cream was taken to San Francisco’s mayor. Success was theirs! With the recipe now mastered. challenged international travel writer Stanton Delaplane to help re-create a highly touted “Irish Coffee” served at Shannon Airport in Ireland. warm drinks were the rule. in the taverns and inns that serviced the eastern seaboard colonies. Intrigued. but Jack was undaunted. a sparkling clear. The restaurateur pursued the elusive elixir with religious fervor.38 39 Perfecting the Cream Float “The historic venture started on the night of November the 10th in 1952. not the exception. a prominent dairy owner. Finally. Stan accepted Jack’s invitation.” and the cream would not ﬂoat. The taste was “not quite right. Stan’s hopes sank like the cream. the experimentation continued. Upon Jack’s return. It was discovered that when the cream was aged for 48 hours and frothed to a precise consistency. it would ﬂoat as delicately as a swan on the surface of Jack and Stan’s special nectar. if not downright dubious. hottles or loggerheads) that were routinely kept in the perpetually blazing ﬁreplaces of the colonies’ eating and drinking establishments. Jack Koeppler. heat-treated goblet was chosen as a suitable chalice…. even making a pilgrimage overseas to Shannon Airport. then-owner of the Buena Vista. sixounce. The drinks themselves were often peculiar. These mixtures were heated to a froth with red-hot irons with bulbous ends (known as ﬂip irons.
No additional garnish. circa 1952 £ 7.95 Hot Buttered Rum £ 7.95 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.95 Malt Whiskey Skin SOURCE: The Bon Vivant’s Companion. SF. 1862 £ 7. 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.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. Tom & Jerry SOURCE: The Bon Vivant’s Companion. 1862 £ 7. Garnish with a cinnamon quill.95 5/17 Bushmills Irish Whiskey 2/17 molasses syrup 10/17 strong black coffee Whipped cream ﬂoat Build all ingredients in stated order into a pre-warmed toddy glass. . Hot Rum Cow £ 7.95 4/16 Tawny Port 1/16 Créme 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. Garnish with fresh ground nutmeg.40 HOT DRINKS HOT DRINKS 41 The Buena Vista Irish Coffee Courtesy of The Buena Vista. Stir brieﬂy and garnish with a clove studded orange wedge.25 Apple Toddy SOURCE: The Bon Vivant’s Companion. Stir with a cinnamon quill and garnish with fresh grated nutmeg. 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. 1862 £ 8. apple slice and some fresh ground nutmeg. 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. 1862 £ 7. Stir with a cinnamon quill and garnish with fresh grated nutmeg. Port Wine Negus SOURCE: The Bon Vivant’s Companion. Garnish with a cinnamon quill.
1934. I was ﬁnally given due credit for this innovation in the New York Times of not many years ago.it was I who ﬁrst brought the highball to America. in 1895. . I admit to being prejudiced about this . Although the distinction is claimed by the Parker House in Boston. It is generally built over ice in the glass and can be served with or without a simple garnish. which consists of an alcoholic base spirit and a larger proportion of non-alcoholic mixer. served in a highball glass.” A Highball is a tall drink. Patrick Gavin Duffy THE OFFICIAL MIXER’S MANUAL.42 43 The High Priest of Tall Drinks COOLERS & COBBLERS “It is one of my fondest hopes that the highball will again take its place as the leading American drink.
Pour directly into a cobbler goblet. COOLERS & COBBLERS HIGHBALLS.44 HIGHBALLS. then garnish with a slice of cucumber Sherry Cobbler SOURCE: The Bon Vivant’s Companion. (Citrus slices and fruits in season) Port Wine Sangaree £ 7. 1862 £ 7.25 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 brieﬂy 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. (Citrus slices and fruits in season and fresh ground nutmeg) .25 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 brieﬂy 5/11 Tawny Port 2/11 cane syrup 4/11 chilled seltzer Swizzle all ingredients in a mixing jug with cracked ice. (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 brieﬂy Chianti Cobbler £ 7.95 Rome With a View Courtesy of Michael McIlroy.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. COOLERS & COBBLERS 45 Ultimate Gin & Tonic £ 8.95 Presbyterian £ 8.25 4/4 Martin Millers Westbourne Gin Fever Tree Indian Tonic Water Build into a highball glass. (Citrus slices and fruits in season) Sauternes Cobbler £ 7. Pour directly into a cobbler goblet.25 5/15 Stolichnaya Vodka 2/15 Rose’s Lime Juice 1/15 fresh lime 7/15 fresh lemonade 2 dashes aromatic bitters Chilled seltzer Build into a highball glass and stir brieﬂy 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.95 Long Vodka £ 8.95 Manhattan Skyscraper £ 8. Pour directly into a cobbler goblet. NYC £ 8. Pour directly into a cobbler goblet.
as he fussed and manipulated. or Arabian julab. It is traditionally served in a stainless steel silver cup. a solemn ceremonial. as the snowy rime formed on the silver goblet. brandy or rum that has been sweetened. this uncle of mine. he was every bit as serious as a grand lodge funeral. There was something pontiﬁcal in his very approach to the sugar bowl. but in the American South it is a drink composed of whiskey. heavily iced and ﬂavoured with aromatic mint leaves. ‘But presently. Cobb Own Recipe Book . The sideboard became a high altar. Irvin S. the demijohn a sacred vessel. It has gone through a variety of transformations over the centuries. and going about the preparations. With him. and the ice tinkled like sweet small temple bells. meaning rose water. He lifted the spoon with a ritualistic gesture. the Julep comes from the Persian gulab.46 47 One of Mankind’s Truly Civilized Inventions SWIZZLES & MUDDLED DRINKS “He was one of the old school julepists.” Originally a medicinal potion. poetry entered into the worshipful proceeding – poetry and romance and snatches of bygone visions. building a julep was a majestic rite.
25 £ 7.25 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. Churn ingredients thoroughly using spoon end of bar-spoon. Top up with fresh cracked ice. Top up with fresh cracked ice.95 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. Caipirinha £ 7.95 Queens Park Swizzle £ 8. SWIZZLES AND MUDDLED DRINKS JULEPS.25 5/9 Morgan’s 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.25 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. Top up with fresh cracked ice. Top up with more cracked ice and garnish with a bouquet of fresh mint sprigs. Churn ingredients thoroughly using spoon-end of bar-spoon. Martinique Rum Swizzle £ 8. 5/5 Sagatiba Velha Cachaca 8 lime quarters 1 tsp golden sugar Dribble cane syrup Muddle ingredients in a small ﬂask then add 2 scoops of cracked ice. Shake ingredients hard and empty into large whisky tumbler. SWIZZLES AND MUDDLED DRINKS 49 Kentucky Mint Julep £ 8. Top up with more cracked ice and garnish with a bouquet of fresh mint sprigs. then ﬁll over with 1½ scoops cracked ice. . then ﬁll over with 1½ scoops cracked ice.48 JULEPS. Mojito Criollo Real Georgia Mint Julep £ 8. 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 brieﬂy then shake hard and strain into a rocks glass over fresh cracked ice. Pour contents directly into a highball glass.
He had not long since received a visit from the Commissioner of Peshawar. Daniel. 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.’ said he calmly. ‘Good Heavens!’ said I. They must be served well chilled. and was one of Us. how many socks master got?’ The unﬁnished peg fell from my ﬁst.’ ‘I’m a Madrassi.50 51 The Gentleman’s Club In the Pegu Club I found a friend—a Punjabi—upon whose broad bosom I threw myself and demanded food and entertainment. ‘is it possible that you—you—speak that disgusting pidgin-talk to your nauker? It’s enough to make one cry. Isn’t it beautiful? Now come along to the Gymkhana and then we’ll dine here. Years ago in the Black North he used to speak the vernacular as it should be spoken. But he had come down in the world hideously. . You’re no better than a Bombaywallah. ‘Daniel. of all places in the world. master’s hat and stick get. and was not to be upset by sudden arrivals. ‘We all talk English to our boys here. The Pegu Club seemed to be full of men on their way up or down.’ There must be a few hundred men who are fairly behind the scenes of the Burma War—one of the least known and appreciated of any of our little affairs.
. Rangoon. Garnish with an orange twist. 1887 £ 7. Let chilled water drip. Martinez SOURCE: The Bartenders Guide.50 3/6 Woodford Reserve Bourbon 3/6 Hennessy VS Cognac 3 dashes Peychaud’s Bitters 3 dashes aromatic bitters Dribble cane syrup Stir over cracked ice and strain neat into a small absinthe rinsed whiskey tumbler Absinthe Drip £ 7.50 3/9 Gordon’s 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. New Orleans.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.50 3/6 Hayman’s Old Tom Gin 3/6 Martini Rosso Vermouth 1 dash aromatic bitters Dribble cane syrup ½ tsp Luxardo Maraschino Stir over cracked ice and strain into a small cocktail glass.50 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. circa 1850’s Satan’s Whiskers £ 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. Vesper SOURCE: Casino Royale. drop by drop. Burma. 1953 £ 7. from absinthe fountain over sugar cube and into glass until sugar has completely dissolved Stir brieﬂy and garnish with a star anise.52 COCKTAILS COCKTAILS 53 Pegu Club Cocktail Courtesy of The Pegu Club. circa 1890’s £ 7. The Bentley £ 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.50 Afﬁnity £ 7.95 Brooklyn £ 7.
I stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild.Roa Ae”. “Mai Tai . surprisingly golden in color.. In Tahitian this means “Out of This World . martinis. The ﬂavor of this great rum wasn’t meant to be overpowered with heavy additions of fruit juices and ﬂavorings. manhattans. that was that. I named the drink “Mai Tai”. foodie a person devoted to reﬁned sensuous enjoyment (especially good food and drink) .. epicure. but with the rich pungent ﬂavor particular to the Jamaican blends. I felt a new drink was needed.. after success with several exotic rum drinks. Carrie took one sip and said. 1970 S: (n) connoisseur. I took down a bottle of 17-year-old rum. I was at the service bar in my Oakland restaurant.. gastronome. It was J. all basically simple drinks. gourmet. Wray Nephew from Jamaica.The Best”. daiquiris. and a dollop of French Orgeat.. a dash of Rock Candy Syrup. bon vivant. I took a fresh lime.54 55 Mai Tai Roa Ae “In 1944. I thought about all the really successful drinks. medium bodied. Victor J Bergeron San Franciso. friends from Tahiti. who were there that night. epicurean. A generous amount of shaved ice and vigorous shaking by hand produced the marriage I was after. added some orange curacao from Holland. Half the lime shell went in for color . for its subtle almond ﬂavor. ‘Well.
00 Gin.00 £ 45.95 Maxine Trijol £ 15.00 Mai Tai Rum.95 £ 87.95 9.00 Gimlet Gin and lime cordial Sidecar Silver Gold Platinum Plymouth Junipero Beefeater Crown Jewel £ £ £ 7. Marasquin and sugar Negroni Silver Gold Platinum Havana Club 15yr “San Cristobal” Santiago de Cuba 20yr Anejo Bacardi White 1920’s £ 35. lime. Sweet Vermouth. orange oils. Cointreau and Gold lemon Platinum Edgar Leyrat VSOP £ 7.95 Dry Martini (Gin) Gin and Dry Vermouth with queen olives. lemon.25 Ragnaud Sabourin Single Barrel (1902) £ 235.56 THE CONNOISSEURS CLUB THE CONNOISSEURS CLUB 57 Caipirinha Cachaca.50 8. Orange Liqueur Silver and lime Gold Platinum Partida Silver Partida Reposado Patron Platinum £ £ £ 9.45 13. lime. lime and cranberry juice Mojito Criollo Silver Gold Platinum Wyborowa Exquisite Kauffman Luxury Kauffman Inauguration £ 9.00 Rum.00 Daiquiri Rum.95 Cognac.25 13.75 £ 750.95 £ 20. Campari and bitters Silver Gold Platinum Tanqueray Junipero Beefeater Crown Jewel £ £ £ 7. Orgeat and rock candy syrups Whiskey Sour Silver Gold Platinum Inner Circle Green Dot Appleton 250th Anniversary Wray & Nephew 17yr £ 9. Grand Silver Marnier. sugar and egg white Silver Gold Platinum Eagle Rare 10yr Evan Williams 23yr Old Trimbrook 1937 £ 8. lemon and egg-white Silver Gold Platinum Tanqueray Junipero Beefeater Crown Jewel £ £ £ 7.95 9. Sweet Vermouth and bitters White Lady Silver Gold Platinum Van Winkle 13yr Sazerac 18yr Rittenhouse 21yr £ £ £ 8.00 Bourbon Whiskey.95 11. mint and sugar Silver Gold Platinum Havana Club 15yr “San Cristobal” Santiago de Cuba 20yr old Anejo Bacardi White 1920’s £ 35.95 £ 15. The citrus juice used in all of these cocktails will be juiced fresh to order. capers.75 75.95 99. Cointreau.95 9.45 75.00 £ 235.00 Manhattan Straight Rye Whiskey. pearl onions or lemon twist Old Fashioned Tanqueray Junipero Beefeater Crown Jewel £ £ £ 7.00 Gin.75 £ 110.95 Tequila.95 The citrus juice used in all of these cocktails will be juiced fresh to order.95 £ 175.75 75. lime wedges and golden sugar Margarita Silver Gold Platinum Beija Flor Reserva Germana 10yr Sagatiba Preciosa £ £ £ 8.95 Rye Whiskey.75 13. Curacao.50 8.95 9. lime. sugar and bitters Silver Gold Platinum Silver Gold Platinum Van Winkle 13yr Sazerac 18yr Rittenhouse 21yr £ £ £ 8.00 £ 45.00 Cosmopolitan Vodka. .00 £ 235.50 8.50 8. Cointreau.
Courtesy of Audrey Saunders. Mimosa Courtesy of The Hemingway Bar. Ambrosia £ 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 ﬂute. Champagne Cocktail £ 13. Top up with brut Champagne. 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 ﬂute. The Old Cuban French 75 SOURCE: The Savoy Cocktail Book. Paris. Strain into a cocktail glass and top up with brut Champagne.95 Classic White Peach Bellini Courtesy of Harry’s Bar. NYC £ 13. circa 1925 Puccini £ 12.95 7/14 Havana Club 7yr Rum 2/7 fresh lime 3/14 cane syrup Dashes aromatic bitters Muddle brieﬂy then shake everything together over ice.95 2/4 Gordon’s Gin 2/4 fresh lemon 1 tsp Luxardo Maraschino Shake everything together over ice then strain into a Champagne ﬂute.95 6/14 house peach puree 8/14 Chilled Prosecco Dribble cane syrup 1 dash peach bitters Pour into a Boston can. Top up with brut Champagne.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 ﬂute. . Strain into a cocktail glass and top up with brut Champagne. £ 13.58 SPARKLING DELIGHTS SPARKLING DELIGHTS 59 Sparkling Delights Prince of Wales SOURCE: Private Life of King Edward VII. stir and strain into a Champagne ﬂute. circa 1948 £ 10. Top up with brut Champagne. Top up with brut Champagne.95 3/3 Sazerac 6yr Rye 1 chunk ripe pineapple 1 tsp Marasquin Dribble cane syrup 2 dashes aromatic bitters Muddle brieﬂy then shake everything together over ice. Garnish with a lemon twist. 1930 £ 13. 1901 £ 12. Venice.95 2/2 Hennessy VS Cognac 1 Angostura coated white sugar stick Top up with brut Champagne Build all ingredients directly into Champagne ﬂute.
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-ﬁlled highball glass. pour: ½ full with homemade ginger beer ½ full chilled seltzer Real Lemonade £ 4. Traditional Eggnog £ 5.45 Into an ice-ﬁlled highball glass.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 ﬁlled cup and add chilled seltzer to ﬁll. then strain into an ice-ﬁlled highball glass. Add seltzer to ﬁll.95 Black Tea Punch £ 5. Fruit Cup £ 4. .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 Stone Bottle Ginger Beer £ 5.60 TEMPERANCE DELIGHTS TEMPERANCE DELIGHTS 61 Temperance Delights Angostura Highball £ 5.45 3/5 fresh lime 1/5 house-made grenadine 1/5 cane syrup 8 dashes aromatic bitters ½ white of small egg Chilled seltzer Shake everything (except seltzer) over ice. Strain into a highball glass then add seltzer to ﬁll.45 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 ﬁrst three ingredients then add remaining ingredients (except seltzer) and shake over ice.
62 GLASSWARE CHART GLASSWARE CHART 63 Flip Crusta Champagne Flute Eggnog Paris Goblet Punch Goblet Wooden Tiki Mug Large Cocktail Small Cocktail Absinthe Fruit Cup Punch Bowl Rocks Sour Fizz Highball Collins Small Whiskey Large Whiskey Tom & Jerry Hot Toddy Moscow Mule Mug .
Apry Another name for Apricot Brandy. ground cinnamon. originally made in New Orleans. ginger and/or cloves. we remove from heat and stir in ½ packet of citric acid (purchased from local chemists) to the cooling brew. Lemon zest is then removed and the mixture is blended up before being strained through a ﬁne colander. Clove Tincture A tincture is a solution prepared by steeping or soaking (macerating) plant materials. It was the creation of J. spices or really anything in high-proof neutral grain alcohol over a period of time. The consistency is thick. one drop (or a collection of drops) can transform a cocktail into a totally different experience. applejack’s long history in New Jersey includes once being used as currency to pay road construction crews during the colonial period. The pomegranate juice is then reduced by half over heat and 1lb of caster sugar is then added to every 24ﬂ oz of the reduced juice. we strain and store in clean bottles. Keep refrigerated and use within 2 weeks. House Spice Mix A mix of equal amounts ground cinnamon. cacao beans are only distilled and not percolated. Once boiled. giving the white version a lighter ﬂavour and clear colour. but they all perform the same function: they deliver a drizzle of ice-cold water into a glass of Absinthe. allspice. cane syrup and still water. ground allspice. The syrup form can be alcoholic or nonalcoholic. full cacao ﬂavour. Louisiana which ﬁrst appeared in 1934. Keep refrigerated and use within 1 week. . and lime. and was unique in its category as an Absinthe substitute. House-made Cordial To make cordials we bring cane syrup (ratio 1:1) to boil with ample amounts of fresh fruit of choice. Falernum A sweet syrup used in tropical and Caribbean drinks that contains ﬂavours of almond. Heat until gelatine has dissolved and then pour into jelly mould and allow to cool. add some sugar and a few sheets of leaf gelatine. House-made fruit jelly Concentrated fruit juices work best! Pour 1 litre of fruit juice into a saucepan. Known as “Jersey Lightning”. gentian and other ingredients. Applejack An apple brandy that is produced by distillation by evaporation. Keep refrigerated and use within 3 days. Compound Butter A butter that has a ﬂavour. Keep refrigerated and use within 2 weeks. It works particularly well in HOT BUTTERED RUM. 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 ﬁrm it back up. 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. and it may be clear or translucent. Cacao Dark A chocolate ﬂavoured liqueur where ﬁne roasted cacao beans are ﬁrst broken open and then percolated before infusion with various herbs and spirits for a sweet. With the resulting highly concentrated ﬂavours. Chilled Seltzer A German name for chilled carbonated water. Works particular well in fruit and milk punches. Legendre and Reginald Parker of New Orleans. sugar. and sometimes vanilla or allspice. Amer Picon Amer Picon is a bitter cordial made with orange. or additional ingredients added to it. Cacao White or Blanc In this version of the above. Once completely cooled. nutmeg and dashes aromatic bitters as used for the base of a TOM & JERRY. as opposed to a Pastis. Cane Syrup Sugar syrup (2:1 ratio caster sugar/water). cloves. Herbsaint A brand name of anise-ﬂavoured liquor. This dilutes the alcohol-rich drink and liberates the all-important herbal ingredients. Fresh Lemonade A 1:1:3 ratio of fresh lemon juice. House-made Grenadine Fresh pomegranates are juiced using a citrus lever press and the resulting juice is then strained through a ﬁne colander. the colour can be white to light amber. House Peach Puree Peach puree made by macerating 4 cans peaches (drained). It ﬁrst went on sale following the repeal of Prohibition. It has a bold bitter ﬂavour and is often used as a digestive. ground cloves and ground nutmeg. vanilla extract.M. Egg Batter A combination of fresh egg yolks. who learned how to make Absinthe while in France during World War I.64 65 Deﬁnition of Terms Absinthe Fountain Absinthe fountains come in many shapes and sizes.
most notably the GIMLET. lime and fresh mint aromas. Kirschwasser German for “cherry water”. perhaps the most famous of which is the MAI TAI. liqueurs. . This book is affectionately dedicated to my grandmother. Used mainly in the PHILADELPHIA FISH HOUSE PUNCH. Swizzle Bitters A 1:1 ratio of Angostura and Peychaud Bitters used in SWIZZLES. Lillet Blanc Lillet (pronounced lee-lay). fruits and herbs. is a brand of sweetened lime juice used in mixed drinks. (founded 1865) and is sometimes known as lime cordial. but in the past the sour morello cherry was used with the stone crushed and included. The cherries used recently can be either sweet or sour. the VESPER. Lemon Water Regular still water with a hint of lemon ﬂavour. honey. Use within 1 week. Strain off and keep refrigerated. 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. Marasquin (Maraschino) A clear cherry ﬂavoured liqueur made from the distillation of green cherry kernels. Rose & Co. the drink is believed to have originated there. It is colourless because either it is not aged in wood or it is aged in barrels made of ash.66 67 Deﬁnition of Terms House-made Syrup Fruit syrups made simply by macerating fresh fruit of choice in cane syrup for 48 hours. pine resin. often known simply as Kirsch in the English-speaking world. Raw Cane Syrup Demerera sugar syrup (1:1 ratio demerera sugar/boiling water). It is the key ingredient in James Bond’s martini derivative. It is made by the British company L. Lillet Blanc has a golden colour with candied orange. Rose’s Lime Juice Often known simply as “Rose’s”. is a clear brandy made from double distillation of the fermented juice of a small black cherry. sugar and rose water or orange ﬂower water. As the morello cherry was originally grown all around the Black Forest in southern Germany. is a French aperitif made from a blend of wine. It has a pronounced almond taste and is used to ﬂavour many cocktails. Orgeat Syrup A sweet syrup made from almonds. Molasses Syrup A treacle-like syrup made by combining sugarcane molasses with boiling water (1:1 ratio).
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