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BAR BOOK VOLUM

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The Merchant Hotel Bar Book

A 10% service charge will be added to all bills.

Volume III

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With the imminent release o Casino Royale, Bel ast nowhas its own James Bond set in the orm o a glamorous newbar which boasts the most expensive cocktail in the worldand is set amid the opulence o the ve-star Merchant Hotel.

Local man Sean Muldoon, who has a reputation or doingor bars what Gordon Ramsay can do or a restaurant, has

taken the helm with the aim o securing global recognitionor the bar. Muldoon used to run a consultancy business

and has won awards in Ireland or best bar, best bartender,best drinks selection and best restaurant. UK awards underhis belt include best drinks selection and best restaurant soit is sa e to say he knows his trade. But it is the bar at theMerchant Hotel that is Muldoons big hope.

This is the one that I think is going to clean up when it

comes to proper bar awards, he says. For the people wholive here its a place to be proud o - somewhere very specialand di erent to have a drink. For the international visitor,I think they will nd something they will identi y with andreally respect.

So sel -assured is Muldoon that one cant help thinkinghis vision or the bar might just become a reality.

I am very happy at the Merchant and I eel ullychallenged, he says. I honestly eel that we are going tocreate a world class bar that will be talked about across theglobe. It will take time - reputations arent built overnight -but we will get there. And I know Ive got a team behind mewho believe ully in the vision I have got.

Shaking up the Bel ast Bar SceneBy Luke Ryan

Excerpt taken rom The Irish News 31/10/06

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Dedicated to Joe Gilmore

5th Head Bartender o the American Bar at the Savoy Hotel and native o Bel ast

The Merchant Hotel Bar Book Volume III

By Sean Muldoon and Jack McGarry 2009Photography by kharapringlephotographic.com

Designed by paperjamdesign.com

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Contents

** Denotes an original drink created at The Merchant Hotel

At a Glance (Our top 12 selling drinks)

Drinks of the Elegant and Re ned Style

Drinks of the Rich and Fruity Style

DRINKS OF THE LONG AND REFRESHING STYLE

Drinks of the Sharp and Sour Style

Drinks of the Tropical and Exotic Style

Drinks of the Short and Potent Style

Drinks of the Soft and Creamy Style

Hot DrinksAlcohol-Free Drinks

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10

16

24

42

68

76

90

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The SouthsidePlymouth Gin, resh lime juice,

resh spearmint, cane syrup,aromatic bitters and chilledseltzer water

9.95 See Page 33

Sloe Gin Ginger SlingPlymouth Gin, Plymouth Sloe Gin,apricot liqueur, cherry liqueur,aromatic bitters, resh lime juice,

resh ginger extract, cane syrupand chilled seltzer water

9.95 See Page 29

Pimms CupPimms No 1, resh lemon juice,

resh ginger extract, cane syrupand chilled seltzer water

9.95 See Page 23

BrambleBombay Sapphire Gin, blackberryliqueur, resh lime juice, reshblackberries and cane syrup

9.95 See Page 53

Blushing Lady

ABSOLUT Vodka, reshpomegranate juice, resh whitegrape ruit and lemon juices,house-made orgeat syrup and adribble o rosewater

9.95 See Page 59

Cosmopolitan DaisyPlymouth Gin, curacao, reshlemon juice, house-maderaspberry cordial and chilledseltzer water

9.95 See Page 45

t a GlanceOur top 12 Selling

Drinks:

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Fog CutterHennessy VS Cognac, HavanaClub Anejo Rum, Plymouth Gin,Fino Sherry, orange and lemon

juice and house-made orgeatsyrup

9.95 See Page 71

Champagne CocktailMoet & Chandon NV, cane syrupand aromatic bitters

14.50 See Page 13

Mr HarrisonABSOLUT Vodka, curacao, reshlime juice, resh kumquats, reshbasil, house-made orgeat syrupand chilled seltzer water

9.95 See Page 31

Finn McCoolFinlandia Vodka, Amer Picon,house-made passion ruit cordial,

resh lemon juice and chilledtonic water

9.95 See Page 27

Gin-Gin MulePlymouth Gin, resh lime juice,resh spearmint, cane syrup,

aromatic bitters, resh gingerextract and chilled seltzer water

9.95 See Page 33

The PhoenixPlum-in used Poitin, poire eaude vie, resh lemon, local fowerhoney and pure County Armaghapple juice

9.95 See Page 51

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Style:

ELEGANT

REFINED

Drinks of the

and

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- Champagne Cocktail- Al onso (NEW)

- Jimmy Roosevelt (NEW)

ChampagneCocktail

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- Classic White Peach Bellini- French 71 (NEW)**- Champagne Negroni (NEW)**

Bellini

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The rst Cocktail to incorporate Champagne as aningredient was accurately, i unimaginatively, named the 'Champagne Cocktail'. The rst re erence to this beverage appeared in 1850 when Frank Marraytt, whowas travelling around San Francisco, stated, More Frenchwines are drunk in Cali ornia, twice over, than by the same population o the United States.

The Champagne Cocktail was seen during this period as a pick-me-up style drink. It became the drink o the sporting crowd and remained so until well into the twentieth century. The young ladies o America also

loved this drink and it went onto acquire the nickname 'Chorus Girls Milk.'

A recipe appears in Jerry Thomass 'How to Mix Drinks or The Bon-Vivants Companion'

(1862). Jerry served his Champagne Cocktail over ice and poured the ingredients back and orth to achieve a ' oamy head'. We wanted to replicate this method so we make this drink over ice, although we dont pour it back and

orth, as that loses its bubbling sensation.

Many people also associate Cognac with this drink; however this was only added in 1898 by Delaware mixologist Joseph Haywood who simply advised: "Add one hal glass brandy. Di erent bartenders guides use di erent recipes; however or this volume o the bar book we wanted to get closer to the rst Champagne Cocktail,the drink that was known as a Morning Bracer. We eel this drink is a beauti ully re reshing Champagne tonic.

- Champagne Cocktail:Into an ice- lled zz glass add 7.5mls cane syrup, 125mlsMoet & Chandon Champagne and 3 dashes aromaticbitters. Churn briefy with bar-spoon and ornament withlemon zest and ruits in season. Serve with a straw.

- Al onso:

Moet & Chandon Champagne, Dubonnet, PeychaudsBitters and cane syrup (NEW)

- Jimmy Roosevelt:Moet & Chandon Champagne, Hennessy VS Cognac, GreenChartreuse, aromatic bitters and cane syrup (NEW)

Ch

ampagneCocktail

The

Variants and Mixology:

All 14.50

Elegant and Re ned

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The Bellini was invented sometime in the late 1930s by Giuseppe Cipriani, ounder o Harrys Bar in Venice. He named the drink the Bellini because o its unique pink colour, which reminded Cipriani o the colour o the togao a saint in a painting by teenth century Venetian artist Giovanni Bellini. The drink started as a seasonal speciality at Harrys, a avourite haunt o Ernest Hemingway, Sinclair Lewis and Orson Welles, situated right on the Saint Marks

Bay water ront area.

Later, the drink also became popular at the bars New York counterpart and, a ter an entrepreneurial

Frenchman set up a business to ship resh white peach pure to both locations, it became a year-round

avourite.

The Bellini consists o pured white peaches and Prosecco,which is an Italian sparkling wine. The original recipe was made with a bit o raspberry or cherry juice to give the drink its unique pink glow. Due, in part, to the limited availability o both white peaches and Prosecco, several variations exist today.

Other sparkling wines are commonly used in place o Prosecco, though it has to be said that richly favoured French Champagne does not pair well at all with the light, ruity favour o the Bellini. The recipe or the Bellini served at Harrys Bar today calls or one third resh rozen

pure and two thirds Prosecco.

At the Merchant we pre er not to use rozen purees o any nature, so we make our own peach mix by rst draining o canned peaches and then steeping them overnight ina combination o light Italian white wine, limoncello, reshlemon juice and lemon zest. We then take out the lemonzest and pure this the next day using a hand blender and strain the mixture through a colander to obtain the desired consistency.

The

- Classic White Peach Bellini:Stir over ice 60mls house-made peach pur e, 5mls canesyrup, 2 dashes peach bitters and 75mls Prosecco. Straininto a pre-chilled Champagne fute. Top up with reshProsecco rom bottle.

- French 71:**

Plymouth Gin, Olorosso Sherry, resh lemon juice, canesyrup and Moet & Chandon Champagne (NEW)

- Champagne Negroni:**Plymouth Gin, Martini Rosso, Campari, resh lemon andruby grape ruit juices, cane syrup and Moet & ChandonChampagne (NEW)


All 14.50

Be

llini

Elegant and Re ned

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DRINKSOF THE

RICH &FRUITYSTYLE :

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- Pineapple Pisco Punch Bowl- Sea arers Punch**

The Bowlof Punch

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- Sherry Cobbler- Chianti Cobbler- Rhine Wine Cobbler

The SherryCobbler

The PimmsCup

- Pimms Cup- Cider Cup- Claret Cup

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Punch came to the English colonies in America rom the English colonies in India. The word is rom the Hindustani

panch, meaning ' ve'; re erring to the ve ingredients that are used in the drink, namely tea, arrack, sugar, lemons and water.

The English took very quickly to the new drink and soonthe word appeared in English ballads, showing that Punch

was well known. Every social gathering o the well-to-dosoon had a punch bowl. Every dinner was pre aced by abowl o Punch passed rom hand to hand, while the liquor was drunk rom the bowl.

Punch became popular in New England just as it did in old England, in act, wherever English- speaking sea rovers could spread word o the new drink. In 1682 John Winthrop wrote o the sale o a punch bowl in Boston, and in 1686 JohnDunton told o more than one noble bowl o Punchin New England. Punch was popular in Virginia,it was popular in New York, it was popular in

Pennsylvania. William Black recorded in his diary in 1744 that in Philadelphia he was given cider and Punch

or lunch; rum and brandy be ore dinner; Punch, Madeira, Port, and Sherry at dinner; Punch and liqueurs with the ladies; and wine, spirit, and Punch till bedtime; all in

punch bowls big enough or a goose to swim in.

The importation to England and America o lemons,oranges, and limes or use as Punch 'sowrings,' as they were called, was an important part o the West Indianand Portuguese trade. The juices o lemons, oranges,limes, and pineapples were all used in Punches, and were imported in demijohns and bottles.

TheBowl of Punch

- Pineapple Pisco Punch (Serves 10):Pour directly into a punch bowl over 1 large block o ice,1 Bottle Alto Del Carmen Pisco Brandy, 350mls reshlemon juice, 175mls house-made pineapple syrup, 12

dashes aromatic bitters and 50mls cane syrup. Stir wellwith ladle and garnish with macerated pineapple chunks.

- Sea arers Punch (Serves 10):**Plymouth Gin, Noilly Prat Rouge, housemade blackberryand raspberry cordials, resh lime, cane syrup and JerryThomas's Own Decanter Bitters.


All 92.95

Rich and Fruity

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The Sherry Cobbler was the drink o its era. The rst time this beverage appeared in print was in an article in 'The Gentlemans Magazine' by William Burton and Edgar Poe during the year o 1837. They said: ...the 'cobler', a light vinous Punch, exceedingly well iced, and grate ul to the delicate aesophagus.

A Cobbler is as stated above, a light Punch; although the

main point o di erence between the Cobbler and the Punch is that the Cobbler is not spiced. However I will leave it to Richard Bonnycastle, who wrote Canada and Canadians in 1846, to describe what a Cobbler is: ...but he does. I am ashamed to say, admire a Sherry Cobbler.

Particularly i he does get a second-hand piece o vermicelli to suck it through. Reader, do you know what a Sherry Cobbler is? I will enlighten you. Let the sun shine at about 80 Fahrenheit. Then take a lump o ice; x it at the edge o a board; rasp it

with a tool made like a drawing kni e or carpenters plance, set ace upwards. Collect the rasping, the ne rasping, mind, in a capacious tumbler; pour

thereon two glasses o good Sherry, and a good spoon ul o powdered white sugar, with a ew small bits, not slices,but bits o lemon, about as big as a gooseberry. Stir witha wooden macerator. Drink through a tube o macaroni or vermicelli.

The Sherry Cobbler gained worldwide recognition due tothe new device called a straw. This drink is believed

to be the rst that incorporated a straw and, as Dave Wondrich writes in his book Imbibe: Sherry Cobbler was the killer app that brought it (the straw) into common use.

By the late 19th century this drink had achieved universal popularity and was drunk all over the world. Harry Johnson - the sel -proclaimed Don o Bartending - spoke o the Sherry Cobbler in his New and Improved

Bartenders Manual in 1888: The Sherry Cobbler is without doubt the most popular beverage in the country,with ladies as well as with gentlemen.

TheSherryCobbler

- Sherry Cobbler:Swizzle over cracked ice in a mixing glass 50mls OlorossoSherry, 10mls resh lemon juice, 10mls resh orange juiceand 10mls cane syrup. Pour everything into a pre-chilledpunch goblet and garnish with ruits in season. Servewith a straw.

- Chianti Cobbler:Chianti DOCG, house-made raspberry cordial, resh berriesand chilled seltzer water.

- Rhine Wine Cobbler:Rhine wine, kirsch, house-made raspberry cordial, reshlime juice, resh berries and chilled seltzer water.


All 9.95

Rich and Fruity

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Pimms No. 1 Cup, which is the main ingredient in the Pimms Cocktail, is a brown burgundy-coloured, gin- based, semisweet, ruity liqueur. The liqueur is so strongly associated with the Pimms Cocktail that the drink is o tencalled the Pimms Cup.

The Pimms history begins in London in 1823, when James Pimm opened Pimms Oyster Bar in Londons nancial

district. He served oysters alongside the 'house cup'; a GinSling with a proprietary mix o liqueurs and ruit extracts.The drink was initially served as a digestive tonic in atankard and was such a big hit that he expanded the

business to sell it by the bottle to other taverns. In1859, he began selling Pimms No.1 commercially and the drink became a must-have concoctionamong the ashionable socialites o England.

A ter the Second World War he ollowed with Pimms No.2 Cup, made with a Scotch base and Pimms No.3 Cup,with a brandy base. Eventually six Pimms Cup versions were released, with base-spirits o rum, rye and vodkacompleting the line. It is hard to nd these Pimms today,as only No.1 and No.6 are produced any longer.

In England, the beverage is almost as much a traditionas the cup o tea and the English down it by the gallonduring the summer months. It has also become the drink o Wimbledon, enjoying a relationship similar to that o Mint Julep and the Kentucky Derby. Traditionally the drink is served long with lemonade or ginger ale and uses

plenty o seasonal ruit.

At the Merchant, we have opted or a more concentrated version instead using resh ginger extract and resh lemon

juice topped up with chilled seltzer water.

The PimmsCup

- Pimms Cup:Shake hard over ice 50mls Pimms No.1 Cup, 25mls reshlemon juice, 10mls resh ginger extract and 15mls canesyrup. Strain into a glass cup lled with cracked ice andtop up with chilled seltzer water. Ornament with reshcucumber, apple slices, mint and ruits in season. Servewith a straw.

- Cider Cup:

Hennessy VS Cognac, Calvados, curacao, resh lemon,cane syrup, apple cider and chilled seltzer water.

- Claret Cup:Bordeaux Claret, maraschino liqueur, resh lemon, canesyrup and chilled seltzer water.


All 9.95

Rich and Fruity

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- Ultimate Gin and Tonic

- Gincognito (NEW)**- Finn McCool (NEW)**

Gin and Tonic26

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- Sloe Gin Ginger Sling**- Rangoon Sling (NEW)**- Gin Sling (NEW)- Solomon Sling (NEW)

- The Sicilian**- Eton's Blazer (NEW)- Mr. Harrison (NEW)**- The Cincinnati Kid (NEW)**

The Gin Sling

The Collins

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36

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- The Southside

- The Fernet Side (NEW)**- Gin-Gin Mule

The Southside

- Moscow Mule- El Diablo (NEW)

The Moscow Mule

- Martinique Rhum Swizzle- Green Swizzle (NEW)- Queen's Park Swizzle

The RHum Swizzle

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- Dark 'n' Stormy- Melancholy Punch (NEW)**

Dark and Stormy

- Kentucky Mint Julep- Real Georgia Mint Julep

The Mint Julep

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A Gin and Tonic is a highball style drink made with ginand tonic water and is usually garnished with a slice o lime, lemon or cucumber. This drink was introduced by the army and the British East India Company in Indiaduring the nineteenth century. They had been searching

or ways to get their men to ingest quinine, which is used to treat malaria and has at times been thought to repel mosquitoes.

Because the tonic water consumed to prevent malariain the eighteenth century was extremely bitter, gin was added to make it more palatable. The bitter favour o quinine complemented the green notes o the gin really

well and soon the drinks popularity was established.

Although todays tonic water has noreal medical role (the amount o quinine in modern tonic water is a raction o what is needed or the treatment o

malaria), the Gin and Tonic still remains a very popular drink. Tonic water available today contains less quinine and is consequently less bitter. Because o its connectionto warmer climates and its re reshing nature, this drink is more popular during the warmer months.

We believe that this drinks success really is dependent onthe quality o the products that are used in its preparation.We use Oxley Gin and we mix this together with Fever Tree Natural Tonic Water because o its resh, cleancitrus favour. We believe that these two products mixed together, served long over ice then garnished with a thinsliver o resh cucumber, is the per ect way to enjoy this drink.

The Gin AND Tonic

- Ultimate Gin and Tonic:Build into an ice- lled highball glass 35mls Oxley Gin andtop up with Fever Tree Natural Tonic Water. Garnish witha sliver o resh cucumber and serve with a stirrer.

- Gincognito:**Plymouth Gin, resh lime juice, resh coriander, cane

syrup, Peychauds Bitters and chilled tonic water (NEW)- Finn McCool:**Finlandia Vodka, Amer Picon, house-made passion ruitcordial, resh lemon juice and chilled tonic water (NEW)


All 9.95

LONG and Refreshing

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Originally Slings were made with any spirit such as rum,Cognac, or Oude Genever mixed with water, sugar, ice and

perhaps some resh nutmeg grated on top.

Slings have now become a bit misunderstood. Due to the creation o the Singapore Sling, people nowadays largely associate the Sling with tropical juices and grenadine,which is a travesty. The Singapore Sling was created

during the early 1900s, in Singapores abulous Ra fes Hotel.

The Singapore Sling is o ten touted as a'pre-tiki' tiki-style drink, due to its use o resh lime juice, pineapple juice and other ingredients and was created by

Hainanese-Chinese Bartender, Mr. NgiamTong Boon. Cocktail historian Ted Haigh believes that the Singapore Sling concocted at Ra fes these days bears noresemblance to the original recipe. The earliest re erence anyone has ound to a pineapple-based Singapore Sling is rom 1977 and this is rom the nephew o Ngiam Tong

Boon.

Be ore the 1970s there were numerous variations cited innewspapers and Cocktail books all over the world, whichled to claims that no-one knows the exact recipe or the Singapore Sling.

The recipe we use is based on one listed in Stanley C. Arthurs book, 'Famous New Orleans Drinks and How to Mix Em' (1937). That recipe contains dry gin, apricot brandy, cherry brandy, lime juice and chilled seltzer.We tweaked this recipe and added Sloe Gin, resh ginger extract, cane syrup and aromatic bitters - to make it atruly re reshing variation.

The Gin Sling

- Sloe Gin Ginger Sling:**Build in an ice- lled highball glass 20mls Plymouth Gin,

20mls Plymouth Sloe Gin, 7.5mls apricot brandy, 7.5mlscherry liqueur, 5mls resh ginger extract, 5mls cane syrup,25mls resh lime juice, 2 dashes aromatic bitters. Stirbriefy and top up with chilled seltzer water. Garnish with2 speared raspberries and a mint sprig tip. Serve with astraw.

- Rangoon Sling:**Plymouth Gin, curacao, house-made lime cordial, reshlime juice, aromatic bitters, orange bitters and chilledseltzer water (NEW)

- Gin Sling:Bee eater Gin, Martini Rosso, resh lemon juice, cane syrupand chilled seltzer water (NEW)

- Solomon Sling (Chad Solomon):Bee eater Gin, kirsch eau de vie, cherry liqueur, reshlemon juice, cane syrup, aromatic bitters and chilledseltzer water (NEW)


All 9.95

LONG and Refreshing

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The Tom Collins is named a ter a great hoax that occurred in 1874 and was kick-started by people living in New York, Pennsylvania and elsewhere in the United States.Mr. Collins was an imaginary villain who was meant to be running around the cities bad-mouthing people.The people he was supposedly bad-mouthing were understandably upset and keen to know who this villainwas. Newspapers encouraged the hoax by printing sightings and urging citizens to nd the slanderer. More o ten than not, the attempt resulted in the victims making

complete ools o themselves.

The recipe or the Tom Collins drink rst appeared in the 1876 edition o Jerry Thomass 'Bartenders Guide'. Since New York- based Thomas would have been well aware o the hoax, this is the most plausible source o

the name or the drink.

By 1878, the Tom Collins was being served in the barrooms o New York City and elsewhere. It was identi ed as "a avourite drink in demand everywhere" in the 1878 edition o 'The Modern Bartenders Guide' by O. H. Byron. In that book, the Tom Collins served withgin, whiskey and brandy were considered to be the

ashionable drinks o the moment.

A Collins is essentially a built drink that is served in acollins glass (or large tumbler) over ice. It requires abase-spirit o any kind, resh lemon juice, cane syrup and is topped with chilled seltzer water. Other components may be added but these are the basic requirements whichconstitute a Collins.

- The Sicilian:**Build over ice in a 16oz collins glass 20mls PlymouthGin, 20mls Campari, 10mls Cointreau, 15mls cane syrup,

25mls resh lemon juice, 75mls resh ruby grape ruit juice,2 dashes orange bitters and top up with chilled seltzerwater. Garnish with an upturned wedge o resh rubygrape ruit and serve with a long straw.

- Eton's BlazerPlymouth Gin, resh lemon juice, house-made groseillesyrup, kirsch and chilled seltzer water (NEW)

- Mr. Harrison:**ABSOLUT Vodka, curacao, resh lemon juice, resh

kumquats, resh basil, house-made orgeat syrup andchilled seltzer water (NEW)

- The Cincinnati Kid:**Hennessy VS Cognac, elderberry eau de vie, resh lemon,housemade cinnamon syrup, allspice tincture and chilledseltzer water.


All 9.95

The Collins

LONG and Refreshing

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Some people reckon that this drink was created out o Prohibition-era Chicago, as gangs battled or the control o superior alcoholic spirits. The Northside gang that was led by Dion OBanion had secured the good spirits

pipeline, leaving only hooch and swill or the Southside gang. Southside gang leader Frankie McErlane and his cohort, ormer bartender and wealthy bootlegger JosephSaltis, mixed it with lots o sugar and citrus - and thus,

apparently, the drink was born. However there is no evidence that the Southside was ever served in

Prohibition Chicago and it is well documented that Saltis and McErlane ocused only on orcing saloons into selling their beer and beer alone.

Others reckon the drink originated at the Southside Sportsmens Club in the Hamptons, Long Island. This could well be the case as the men who shed and hunted at this club did their gol ng, riding, and racquet sports at

places such as the Rockaway Hunting Club, the Maidstone Club and Piping Rock, which might explain how the drink spread to become the de nitive summer drink o the country club set.

The 21 Club in midtown Manhattan and a variety o other post-Prohibition era clubs also make a claim to the Southsides birthright. However, once again, theres beenno direct chain o documentation produced to veri y or deny these claims. It is argued that Americans feeing

Prohibition to go to Cuba brought the Southside recipe

with them, which resulted in the development o the Mojito. There are accounts o a Punch-style Mojito being in existence since be ore this time, but the long, re reshing Mojito that we know today didn't actually show itsel ona Cuban Cocktail menu until 1928. Sloppy Joes Bar in

Havana rst eatured it on their menu at that time and it was made with either Gordons Gin or Bacardi.

TheSouthside

- The Southside:Muddle together in a highball glass 35mls Plymouth Gin(or light white rum), 8 spearmint leaves, 25mls resh lime

juice, 7.5mls cane syrup and 2 dashes aromatic bitters.Fill glass with cracked ice and add 50mls chilled seltzerwater. Churn ingredients and garnish with a resh limewedge and a spring o resh spearmint. Serve with astraw.

- The Fernet Side:**Bee eater Gin, Fernet Branca, resh lime juice, resh

spearmint, green cardamom tincture, cane syrup, OldFashioned Bitters and chilled seltzer water (NEW)

- Gin-Gin Mule (Audrey Saunders):Bee eater Gin, resh lime juice, resh spearmint, reshginger extract, aromatic bitters, cane syrup and chilledseltzer water.


All 9.95

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John Martin would long claim that he invented the Moscow Mule along with his riend Jack Morgan, whoowned an Olde English-style pub on Hollywoods Sunset Strip, called the Cock n Bull, which had a house brand o ginger beer bottled in stoneware crocks. Martin and Morgan said that a t o 'inventive genius' led them tocombine their respective products.

In 1939, Martin was president o Heublein Inc., the most important wine and spirit importer in the United States.

Only six years a ter Prohibition he made the biggest gamble o his career. He bought the rights to an unknown product called Smirno Vodka rom a Russianmigr who had set up a company not too

ar rom where Heublein was located. Martin was a mano vision and he was determined to get Americans to try his new vodka and so hit the road with it in tow.

Following a ew abortive years, his big break came whenhe met up with his old riend Jack Morgan who suggested they try the vodka as a Cocktail base. Morgan had beentrying to market his homemade ginger beer or some time and so they tried mixing it together with the vodka,chipped ice, a lime sliver and a twist o cucumber peel.

Agreeing it was good, the men christened their libationthe Moscow Mule and served it in a distinctive copper mug that wore the Moscow Mule brand and had a kicking mule inscribed on the side.

Martins marketing ploy o the Moscow Mule was ingenious. Using a Polaroid camera, Martin asked barmento pose with a bottle o Smirno and a copper mug- lled mixture. Leaving one copy in the bar, Martin visited the next bar showing the competitors the sensational secret Cocktail. The secret spread ast, the Moscow Mule soonbecame the drink to call rom New York to Los Angeles,kicking its way into Cocktail history.

- Old Mule Skinner:Build in a Moscow Mule mug 50mls Smirno Vodka, 25mls

resh lime juice, 15mls cane syrup, 15mls resh pineapple juice, 10mls resh ginger extract and 2 dashes aromaticbitters. Fill mug with cracked ice and add 50mls chilledseltzer water. Churn ingredients and garnish with a

resh lime wedge, slice o cucumber and a sprig o resh

spearmint. Serve with a straw.- El Diablo:Cazadores Reposado Tequila, Crme de Cassis, resh lime

juice, cane syrup, resh ginger extract, aromatic bittersand chilled seltzer water (NEW)


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Icy drink mixtures with rum, rst identi ed as Swizzles and later as Rhum Swizzles, have been mentioned in literature in a variety o locations since the mid- eighteenth century. In these earliest versions, the drink typically consisted o one part o rum diluted with ve or six parts water (sometimes with additional aromatic ingredients), which was mixed by rotating between the

palms a special orked stick made rom a root.

In his 1909 book, 'Beverages, Past and Present: An Historical Sketch o Their Production', Brotherhood Winery owner Edward R. Emerson asserted that RhumSwizzles originated on the Caribbean island

o Saint Kitts. American naturalist and writer Frederick Albion Ober noted in 1920 that the great drink o the Barbados Ice Houses was The Swizzle; a combinationo liquors, sugar, and ice whisked to a roth by a rapidly

revolved 'swizzle-stick' made rom the stem o a native plant, or an allspice bush.

Rhum Swizzles were the drink o choice at what was purportedly the worlds rst Cocktail party held in Londonin 1924 by novelist Alec Waugh. The Rhum Swizzle is alsomentioned in Sinclair Lewiss 1925 novel 'Arrowsmith',which is set in the ctional Caribbean Island o St. Hubert.

In 1930, the drink was re erenced in a book written by Joseph Hergesheimer, which re ers to the drink containing

Bacardi Rum and bitters, as well as a swizzle-stick made o sassa ras.

- Martinique Rhum Swizzle:'Swizzle' over cracked ice in a mixing jug 50mls ClementVSOP Rhum Agricole, 7.5mls alernum, 25mls resh lime

juice, 10mls cane syrup and 2 dashes aromatic bitters.Pour contents directly into a highball glass and top upwith resh cracked ice. Garnish with a spent lime wedgeand mint sprig tip. Serve with a straw.

- Green Swizzle:Rhum Agricole, resh lime juice, house-made orgeat syrup,

alernum, Absinthe and chilled seltzer water (NEW)- Queens Park Swizzle:Havana Club Anejo Rum, alernum, resh spearmint, reshlime juice, cane syrup, aromatic bitters and chilled seltzerwater.


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A Dark and Stormy (or Dark n Stormy) is an alcoholic highball style drink that is popular in many BritishCommonwealth countries, such as Australia and Bermuda.

It consists o dark rum, ginger beer and resh lime served over ice. The local rum is usually used, or example,'Bundaberg' in Australia or 'Goslings' in Bermuda.

In Bermuda, Dark n Stormy is a registered trademark o

Goslings Brothers Limited. It is described as Bermudas National Drink, a description that is o ten applied to the Rhum Swizzle as well.

The Dark n' Stormy has its origins in the ginger beer actory that was run as asubsidiary o the Royal Naval O cers Club.

The sailors soon discovered that a splasho the local Goslings Black Seal Rum was agreat enhancement to ginger beer.

The name is said to have originated when an old sailor,looking through the liquid as he held his glass alo t,observed that the drink was the colour o a cloud only a ool or dead man would sail under.

Goslings holds the trademark on the Dark n' Stormy, somaking the drink with any other brand o rum is actually unlaw ul!

- Dark 'n' Stormy:Into a ice- lled highball glass, pour 50mls Goslings BlackSeal Rum, 10mls alernum, 25mls resh lime, 10mls reshginger extract, 15mls cane syrup and top up with chilledseltzer water. Stir briefy and garnish with a spent limewedge. Serve with a straw.

- Melancholy Punch:**Havana Club 5yr Rum, Havana Club 3yr Rum, alernum,

resh lime, resh ginger extract, resh pineapple juice,black cardamom tincture, aromatic bitters and chilledseltzer water (NEW)


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Mint Juleps were probably rst served in the early to mid- 1700s in Maryland, Virginia and North Carolina. 'Mint Julep' rst appeared in print in a book by John Davis that was published in London in 1803. In it he described the Julep as a dram o spirituous liquor that has mint in it,taken by Virginians in the morning.

The French word 'julep' is derived rom the Arabic word

'julab', which was a drink that was made with water and rose-petals. The beverage had a delicate and re reshing scent that people thought would instantly enhance the

quality o their lives. When the julab was introduced to the Mediterranean region, the native population replaced the rose-petals withmint, a plant indigenous to the area. The Mint Julep, as it was now called, grew in popularity throughout Europe.

The rst Mint Juleps were made with rum, rye whiskey and other available spirits. Kentucky Bourbon whiskey wasnt widely distributed until later in the nineteenthcentury. The drink's popularity came to rest in the agricultural regions o the east and southeast, where

armers awakened at dawn. The Julep was originally served as a morning drink - the spirited equivalent o co ee in todays society.

The tradition o sipping Mint Juleps migrated westward to Kentucky, and soon became associated with horse racing. In 1816, the Kentucky Gazette mentioned Mint Julep Cups being awarded as prizes at horse races in the Commonwealth.

Mint Juleps became Churchill Downs signature drink in1938 when they started to serve the drink in souvenir glasses or 75 cents a drink. Today the Kentucky Derby serves more than 80,000 Juleps over the two-day event.

- Kentucky Mint Julep:Muddle hard in a pre-chilled stainless steel julep cup50mls Wood ord Reserve Bourbon, 12 mint leaves, 15mlscane syrup, 10mls still water and 1 scoops cracked ice.Churn ingredients thoroughly using spoon-end o bar-

spoon. Top up with more cracked ice and garnish with abouquet o resh mint. Serve with a long straw.

- Real Georgia Mint Julep:Hennessy VS Cognac, Georgia Peach Whiskey, resh mintleaves, cane syrup and still water.


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Drinks of the

Style:

- Pegu Club Cocktail- Gimlet- Satans Whiskers- Cosmopolitan Daisy

The Pegu ClubCocktail

- Daiquiri Naturale- Hemingway Daiquiri- Companero (NEW)**- Vava Voom (NEW)**- Mulatta Daisy (NEW)

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- Caipirinha- Whiskey Smash- The Elixer (NEW)**- El Draque (NEW)

- Brandy Crusta- Sidecar- The Supernatural (NEW)- The Pheonix (NEW)**- Champs Elysees

THE Caipirinha

The Brandy

Crusta

- Bramble (Dick Bradsell)- Mabel Berra (NEW)- French Canadian (NEW)**- Hollands Gin Fix (NEW)

- Clover Club- Maiden's Prayer- Celery Sour (NEW)- Aviation- The Last Word

The Bramble

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- Ramos Gin Fiz(z)

- Sloe Gin Fiz(z)- Fiz(z) de Violette

- Pisco Sour- Whiskey Sour- Dizzy Sour (NEW)

- Jack Rose- Aviator (NEW)- Eureka (NEW)

- Penicillin- Presbyterian- Sour de Campo (NEW)

The Ramos GinFiz( z )

The Pisco Sour

The Jack Rose

The Penicillin

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- Margarita- Armilitta Chico- Pinky Gonzalez (NEW)

- White Lady

- Blushing Lady (NEW)**- Corpse Reviver #2- Twentieth Century Cocktail (NEW)

The Margarita

The White Lady

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The Pegu Club Cocktail received its rst mention in Harry MacElhones 'Barfies and Cocktails' (1927). It was a drink that was served at The Pegu Club in Yangon, Myanmar ( ormerly Rangoon, Burma). As the British Empire expanded throughout the 1800s, The Pegu Club was set up as a 'Gentlemans Club' to o er the British people whohad settled there a relaxing environment that was ar

rom home. The club may have been established as early as 1866, as has been suggested in Daniel Masons book 'The Piano Tuner'. It was well regarded by its patrons.These included people like Rudyard Kipling, who wrote

about it in his book 'From Sea to Sea' (1899):

The river o the lost ootsteps and the golden mystery upon its banks. The iniquity o Jordan shows how a manmay go to the Shway Dagon Pagoda

and see it not, and to the Pegu Cluband hear too much. A dissertation on mixed drinks.

Its up or debate whether or not the original recipe used Roses Lime Juice, or resh lime juice, since the original recipe did not speci y. Printed recipes a ter the drinks 1927 debut in Harry MacElhones book speci cally mention resh lime juice, though. But it should also be stated that gin and Roses Lime Juice were the perennial colonial avourites.

Harry Craddock observed in his 'Savoy Cocktail Book' (1930) that the Pegu Club Cocktail has travelled, and is asked or, around the world.

Today, the original Pegu Club acts as a barracks or the Burmese Army.

The

Pegu ClubCocktail

- Pegu Club Cocktail:

Shake together over ice 35mls Bee eater Gin, 15mlscuracao, 25mls resh lime juice, 5mls cane syrup, 2 dashesorange bitters and 2 dashes aromatic bitters. Strain into apre-chilled 5oz coupette and garnish with a lime wedge.

- Gimlet:Plymouth Gin, house-made lime cordial, resh lime juiceand aromatic bitters.

- Satans Whiskers:Bee eater Gin, Martini Dry & Rosso Vermouths, Cointreau,

resh orange and lemon juices and orange bitters.- Cosmopolitan Daisy:Plymouth Gin, curacao, resh lemon juice, house-maderaspberry cordial and chilled seltzer water.


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The Daiquiri was supposedly invented around 1898 inthe mining town o El Cobre, about 12km north west o Santiago de Cuba on Cubas eastern side. It was created by an American mining engineer called Jennings Cox and a Cuban engineer called Pagliuchi.

Legend states that the men mixed white Bacardi rum withlemons and sugar to help quench their thirst a ter a hard

days work. The drink was shaken over ice in a cocktail shaker and served straight up. It was named Daiquiri a ter the beach - Playa Daiquiri - where

American troops disembarked during the Spanish- American War at about the same time.

The drink became very ashionable at the Venus Hotel in Santiago de Cuba, where both American and Cubanengineers would turn up each evening especially to order it. Consumption o the drink remained localized until 1909,when Admiral Lucius W. Johnson, a US Navy medical o cer, tried the drink and subsequently introduced it tothe Army and Navy Club in Washington DC.

The drink soon made an appearance at the Plaza Hotel in Havana be ore making its way into the hands o Constante Ribalaigua Vert, a bartender at the Floridita Bar on the Calle Obispo. He added maraschino and cracked ice tothe original recipe and blended everything together in anelectric blender, thus creating the more commonly known

rozen version o the drink in 1912.

- Daiquiri Naturale:Shake hard over ice 50mls Bacardi Superior Rum, 15mls

resh lime juice and 7.5mls cane syrup. Double-strain intoa 3oz coupette and garnish with a resh lime wedge.

- Hemingway Daiquiri:Havana Club Blanco Rum, resh lime juice, resh grape ruit

juice and maraschino liqueur.

- Companero:**Havana Club Anejo Rum, white Crme de Cacao, reshbasil leaves, resh lime juice and cane syrup (NEW)

- Vava Voom:**

Havana Club Anejo Rum, apricot liqueur, dark Crme deCacao, resh lime juice, cane syrup and aromatic bitters(NEW)

- Mulatta Daisy (Agostino Perrone):Bacardi Superior, dark Crme de Cacao, Galliano L'Authentico, resh lime juice, ground ennel seeds and canesyrup (NEW)


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The Caipirinha is the national Cocktail o Brazil, and is enjoyed in restaurants, bars, and many households throughout the country. Once almost unknown outside

Brazil, the drink has become more popular and more widely available in recent years, in large part due to the rising availability o rst-rate brands o cachaa (the base-spirit used in its preparation) outside o Brazil.

Cachaa is Brazils most commondistilled alcoholic beverage. Like rum, it is made rom sugarcane; or rather, its made rom sugarcane alcohol, obtained

rom the ermentation o sugarcane juice which is a terwards distilled. It has amuch stronger favour and aroma thanrum because its distillation process retains more impurities.

The word 'caipirinha' is the diminutive version o the word 'caipira', which re ers to someone rom the countryside,the equivalent o the American English hillbilly. Its exact translation is little countryside drink in Portuguese.

However, a native Brazilian hardly ever thinks o a'country person' when ordering one, or in the mind o a

Brazilian, the word 'Caipirinha' is mostly associated withthe drink itsel .

It seems likely that the Caipirinha evolved as workers on Brazils sugarcane plantations looked or a palatable way to drink the cachaa they were helping to produce.

An alternative story has it that Portuguese slave traders returning to Europe would use limes to prevent scurvy,which they added to the cachaa theyd picked up in

Brazil and combined with sugar or sweetness.

- Caipirinha:Shake over cracked ice in a steel fask 60mls Leblon

Cachaca, 1 whole lime cut into small chunks, 1 teaspoongolden sugar and 5mls cane syrup. Empty contentsdirectly into a pre-chilled whiskey tumbler, then top with

resh cracked ice and garnish with a lime wedge. Servewith a short straw.

- Whiskey Smash: Wood ord Reserve Bourbon, resh lemon wedges, reshmint and cane syrup

- The Elixer:**

Sazerac 6yr Rye Whiskey, Green Chartreuse, resh lemon juice, resh pineapple juice, resh mint and cane syrup(NEW)

- El Draque (Drakes Mojito):Cane Aguardiente, resh lime juice, resh mint leaves andcane syrup (NEW)


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Like the Sazerac, the Brandy Crusta is a product o New Orleans in the mid-nineteenth century - and more

precisely the product o Joseph Santini who took over the City Exchange Bar in New Orleans (right in the heart o the French Quarter) around 1850. The Crusta builds onthe traditional 'Cocktail' o spirit, sugar, bitters and water by adding citrus juice to the mix and also introduces arather elaborate garnish, which no doubt helped with its

popularity in those days.

The a orementioned 'garnish' is a sugar-rim on the outside o a glass with the skin o a lemon around it acting as a second lip to the glass. This was purely a local drink until the advent o Jerry Thomas,who must have met Santini and/or had his drinks when he was in the Crescent City during the 1850s.Thomas rst documented it in his 1862 book as adrink containing brandy, curaao, resh lemon juice

and simple syrup.Seventy years later Harry Craddock included a version inhis 1931 'Savoy Cocktail Book' which gained maraschinoliqueur and omitted the sugar syrup completely; resulting in a much sourer version o the original drink. This appears to be the recipe most modern interpretations o the Crusta come rom.

The Crusta is widely considered to be the drink that planted a seed o change in the Cocktail world; a seed that would lay dormant until the 1890s, when suddenly everyone started putting lemon juice and lime juice and even orange juice into their Cocktails.

- Brandy Crusta:Shake over ice 35mls Hennessy VS Cognac, 15mls curacao,5mls maraschino liqueur and 20mls resh lemon juice.Strain into a small sugar-rimmed wine glass. Garnish witha long spiral o lemon zest perched upon the rim o theglass.

- Sidecar:Hennessy VS Cognac, Cointreau, Grand Marnier and reshlemon juice.

- The Supernatural: Calvados, Strega, resh lemon juice and dashes o orangebitters (NEW)

- The Phoenix:**Plum-in used Poitin, poire eau de vie, resh lemon, localfower honey and pure County Armagh apple juice (9.95)

- Champs Elysees:Hennessy VS Cognac, Green Chartreuse, resh lemon juice,cane syrup and aromatic bitters.


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The Bramble is one o the most popular drinks created since the start o the current Cocktail renaissance. Seenon most Cocktail lists all over the UK and known across the world, this drink epitomises a modern classic. Its simple, resh, ruity and utterly delicious and was created by Dick Bradsell whilst working in Freds Bar in Sohoduring the mid 1980s.

Harry Craddocks 'Savoy Cocktail Book' (1930) lists a drink called a Mississippi Mule, which is a simple drink composed o 2/3 Dry Gin, 1/6 reshlemon juice and 1/6 Crme de Cassis. Another comparison is called the Blackberry Beauty,which consists o 1 part lime juice, 2 parts blackberry liqueur and 5 parts gin, which pops

up in David Emburys 'Fine Art o Mixing Drinks' (1948).The Bramble relates very closely to one particular amily o Cocktail, the Fix. The Fix was a Sour-style drink that used

a ancy syrup or cordial and many bartenders employed the use o raspberry o blackberry cordials. Jerry Thomas opted or raspberry in his Hollands Gin Fix in 1862.

Dick Bradsell is the god ather o the modern Cocktail era. Hes the reason there is now a string o pro essional bartenders all over the UK creating elegant and sophisticated drinks. He pioneered simplicity with all his drinks and believed antastic drinks should not be overly complicated, as drinks which are hard to make dont have longevity. He created a whole string o modern classics but

The Bramble is by ar the most amous o these.

- Bramble (Dick Bradsell):

Shake over ice 35mls Bombay Sapphire Gin, 25mls reshlime juice, 15mls Crme de Mure, 10mls cane syrup, 2resh blackberries. Strain into a pre-chilled rocks glass

over cracked ice and garnish with a speared lime wheeland whole blackberry. Serve with a short straw.

- Mabel BerraPlymouth Gin, Plymouth Sloe Gin, Swedish Punsch, reshlemon juice and cane syrup (NEW)

- French Canadian:**

Canadian Whisky, resh lemon juice, cane syrup, Crme deMure and dashes Absinthe (NEW)

- Hollands Gin Fix:Bols Genever, resh lemon juice and house-maderaspberry syrup (NEW)


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Salvador Negrete claims his son Danny created this drink.The amily story goes that Danny got his own bar whichwas part o the Garci Crispo Hotel. During this time his brother was getting married and or his wedding present Danny created a special drink which he called Margarita- a ter the lady David was marrying. This all took place in Puebla Mexico in 1936. The salt rim explanation comes

rom Margarita supposedly liking salt with whatever she ate or drank and, there ore, she salt-rimmed the glass!

Another story comes rom Sara Morales who is an expert in the eld o Mexican

olklore. She claimed the drink was created by Dona Bertha, who owned a place called Berthas Bar whichwas located in Taxco, Mexico. She

apparently created this potion in 1930. She makes anappearance in Charles H.Bakers 1946 edition o 'The

Gentlemans Companion' and he says: Tequila Special ala Bertita, garnered, among other things, in lovely Taxco,in February o 1937. This is a shocker rom the place o

Bertita, across the cathedral steps in Taxco It is a cooler as well and Americans nd it very unusual. Take 2 ponies o good Tequila, the juice o 1 lime, 1 tsp sugar, and 2dashes o orange bitters. Stir in a collins glass with lots o small ice, then ll with club soda.

The last story is about a wealthy Dallas socialite called Margarita Sames. She claimed she came up with the drink

or her riends at her Acapulco summer home in 1948.The riends happened to be amous hotel and restaurant people who included the likes o Tommy Hilton. Her

ormula was 2 parts Tequila, 1 part Cointreau and 1 part lime juice and she apparently added the salt rim due toher guests liking their Tequila with a lick o salt.

Regardless o who rst created this drink, the Margaritahas since become one o the most popular Cocktails in the world today.

The Margarita

- Margarita:Shake over ice 40mls Cazadores Blanco Tequila, 20mls

resh lime juice and 20mls Agave Sec. Strain into a pre-chilled salt rimmed 5oz coupette and garnish with a limewedge.

- Armilitta Chico:Cazadores Blanco Tequila, resh lime juice, house-made

grenadine, cane syrup, orange fower water and chilledseltzer water.

- Pinky Gonzalez (Tequila Mai-Tai):Cazadores Reposado Tequila, curacao, resh lime juiceand house-made orgeat syrup (NEW)


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This ne drink is essentially a gin Sidecar. However,despite being such a simple twist on a Sidecar, the White Lady has a very controversial history. Harry Craddock o the American Bar at the Savoy Hotel in London and Harry MacElhone o Harrys New York Bar in Paris have bothsaid they created this drink and both men have plausible theories behind its creation.

Harry MacElhone created his rst version o the White Lady Cocktail in 1919 whilst working at Ciros Club inLondon. His version there was a horrid mixture o Cognac,

Dry Gin and Crme de Menthe. Harry then took over a bar in Paris in 1923and renamed it Harrys New York

Bar. It was while here that Harry wrote a book called 'Barfies and Cocktails' (1927), which contained

the recipe or his 1919 White Lady. It took a urther two

years be ore he changed that recipe by substituting the brandy and Crme de Menthe or resh lemon juice and Cointreau - and thus the White Lady we know today was born.

However, Harry Craddocks 'Savoy Cocktail Book' (1930)also has a White Lady listed in it and it was MacElhones second White Lady recipe that was eatured. Many people argue that it was Craddock himsel who created the second version o the drink but to this day, no-one knows

or sure. Although it should be said that the White Lady

was extremely popular in the Savoy during those days and according to Bel ast bartending legend Joe Gilmore - who was the head bartender in the Savoy rom 1955 to1976 - it was the avourite drink o Laurel and Hardy.

TheWhite Lady

- White Lady:

Dry shake 25mls Plymouth Gin, 25mls Cointreau, 25mlsresh lemon juice, a dash o Absinthe and the white o hal an egg. Shake again over ice and strain into a pre-chilled7oz coupette. Garnish with a star-anise.

- Blushing Lady:**ABSOLUT Vodka, resh pomegranate juice, resh whitegrape ruit and lemon juices, house-made orgeat syrup anda dribble o rosewater (NEW)

- Corpse Reviver #2:

Plymouth Gin, Cointreau, Lillet Blanc, resh lemon juiceand a dash o Absinthe.

- Twentieth Century Cocktail:Bee eater Gin, white Creme de Cacao, Lillet Blanc and

resh lemon juice (NEW)


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The Ramos Gin Fiz(z) was a take on the more commonGin Fiz(z) variety and was not known until 1888 when

Henry C. Ramos came to New Orleans and purchased The Imperial Cabinet Saloon rom Emile Sunier. The Cabinet was located at the corner o Gravier and Carondelet Streets and above it, on the second storey, was a popular restaurant called The Old Hickory. It was there that

Henry Ramos served the Gin Fiz(z) that departed soradically rom the other rothy gin mixtures served in New Orleans saloons o that time. For it was only at the Ramos

establishment that one could one get what tasted like a real Gin Fiz(z). Visitors and locals alike focked in their droves to the Ramos dispensary to down the rothy dra t that Ramos alone knew how to make to

per ection. One poetical sipper eulogized it thus: Its like drinking a fower!

The Ramos Gin Fiz(z) had remained a secret until the enactment o Prohibition in the US. As Charles H. Baker stated in 'The Gentlemans Companion' (1939): The Original Gin Fiz(z), which was long a secret o the

Brothers Ramos, and which was given out by them, in a t o generous aberration during our alleged and ridiculous drought o the Prohibition era. Thinking that the ormula,like any history dealing with the dead arts, should be engraved on the tablets o history, it was given to the world a ter the now rejuvenated Ramos Bar closed or the 'dry' era. The main secret o excellence was the platoono 8 or 1 doz blacamoors who passed the shaker one shoulder to the next, a ter each had literally shaken his heart out chilling the drink...

The Ramos Gin Fiz(z) was di erent rom the regular Gin Fiz(z) in that it incorporated vanilla essence, orange fower water and cream however, the signature o the drink was that it required a very vigorous shake in order to achieve the appropriate 'ropey' texture.

The Ramos

Gin Fiz( z)

- Ramos Gin Fiz(z):Dry-Shake 50mls Old Tom Gin, 15mls resh lemon juice,10mls resh lime juice, 15mls single cream, 4 dashesorange fower water, 15mls cane syrup and the white o hal an egg. Shake again over ice and strain neat into apre-chilled z(z) glass. Top up with chilled seltzer waterand garnish with a lime wedge. Serve with a straw.

- Sloe Gin Fiz(z):Plymouth Gin, Sloe Gin, resh lemon juice, cane syrup,chilled seltzer water and the white o hal an egg.

- Fiz(z) de Violette:Plymouth Gin, Creme de Yvette, resh lemon juice, canesyrup, chilled seltzer water and the white o hal an egg.


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Politics, religion, genocide, division o land, and prejudice are well known reasons or confict over the last ew centuries, but alas two countries have ound something new to ght over - a Cocktail, or more speci cally, the

Pisco Sour. Pisco is the national spirit o both Peru and Chile and the Pisco Sour is the national drink o bothnations. Both these countries have claimed the spirit and drink as their own invention and creation. Pisco generates

a lot o discussion in both countries and both take their heritage o this drink very seriously indeed. Peruholds a national Pisco Sour Day on the

rst Saturday o every February and Chile holds its on 15th May. The two

countries have accounts o how they created the spirit but its the mixed drink that we shall ocus on.

The Peruvian story is quite simple: an American called

Victor Morris created the drink in his own bar called The Morris Bar in the capital city Lima. He created the drink in 1920 as a twist on the Whiskey Sour and his drink became very popular with the locals - so popular in act the major hotels o the city began serving the drink totheir guests rom all corners o the world.

The Chilean version o events predates the Peruvian story by 50 years but has yet to be substantiated. A Peruvian

paper called 'El Comericedo de Lquique' proposed in 1872that an English sailor called Elliot Stubb be granted leave

to disembark his ship Sunshine and stay in the portside town o Lquique to settle and open his own bar. Once he got his place he started to experiment with his beloved whiskey.

He added Limon de Pica and a dribble o sugar and he obtained per ection. The drink spread to all social clubs and bars o the area and it was absolutely adored. It was said that he o ten swapped whiskey or the native Piscoin his beloved drink and there ore created the Pisco Sour.Lquique became a Chilean city in 1884.

The Pisco Sour

- Pisco Sour:Dry shake 50mls Pisco Brandy, 15mls resh lime juice,10mls resh lemon juice, 10mls cane syrup and the whiteo hal an egg. Shake again over ice and then strain neatinto a small pre-chilled wine glass. Add a dash AmargoBitters and garnish with a lemon twist and resh cherry.

- Whiskey Sour:

Wood ord Reserve Bourbon, resh lemon juice, cane syrupand egg-white.

- Dizzy Sour:Havana Club 3yr Rum, Sazerac 6yr Rye Whiskey,Benedictine, resh lemon juice, cane syrup and egg white(NEW)


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The Jack Rose was one o the biggest drinks around rom its inception in 1905 right through until the start o

Prohibition. It is made o Applejack, citrus and grenadine.

There are many conficting belie s as to how this drink came about. Some say its due to the act that Applejack is used and it is rose coloured. Another story is documented by Albert Stevens Crockett, who authored the 'Waldor

Astoria Cocktail Book' (1931). He stated in this book that it is so-called because o its pink colour, the exact shade

o a Jacqueminot rose, when properly concocted.

Then there is also the tale o Jacob 'Bald Rose' Rosenzweig who was a amous

gambler and underworld gure during the early 1900s.

One o the most important books ever published regarding Cocktails again proved its worth with new evidence

published on the Jack Rose. That book is 'Imbibe' by Dave Wondrich and in it he unearths a paper rom 1905 called the Police Gazette, which states: Frank J. May, better known as Jack Rose, is the inventor o a very popular Cocktail by that name, which has made him amous as a mixologist. Frank May was believed to have beenemployed at Gene Sullivans Ca in Jersey City and its also believed that it was here he created the Jack Rose - which would make sense, as the home o Applejack is indeed New Jersey.

The Jack Rose is variable in that it can be completely di erent depending on what recipe you ollow. In Robert Vermeires 'Cocktails and How to Mix' (1922), he says that a Jack Rose can be made with raspberry syrup or grenadine. In his book 'Famous New Orleans Drinks and

How to Mix Em' (1937), Stanley Arthur states that it should only be made with lemon juice and Peychauds bitters.

The recipe we ollow however is quite similar to JacobStraubs version rom his book 'Drinks' (1914), and which,coincidentally, is one o the rst Jack Rose recipes to be documented in a bartenders guide.

The Jack Rose

- Jack Rose:Shake over ice 35mls Applejack Bonded Proo , 25mls

resh lime juice, 15mls house-made grenadine, 5mls canesyrup. Strain into a pre-chilled 3oz coupette and garnishwith a green apple slice.

- Aviator:Havana Club Blanco, Applejack Bonded Proo , resh lime juice and house-made grenadine (NEW)

- Eureka:Calvados, Plymouth Sloe Gin, resh lime juice and canesyrup (NEW)


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This drink is a contemporary classic that has already travelled the world. It was dreamt up by Samuel Ross o Milk & Honey in New York and is an excellent take on a Whiskey Sour. Talking about the drink, Sam says: The year was 2004 and while FC Porto were winning the Champions League, the last Oldsmobile was rolling o the assembly line in Lansing, Michigan. We were

playing around with a new shipment o Compass Box at Little Branch, in particular, Whiskey Sour variations. So

I essentially did a ri on a Gold Rush (a Bourbon Sour done with honey) which could also be called an Old Joe Sour or Honey Sour i re erring to Sauciers Bottoms Up? The Bourbonwas replaced with the Asyla and the honey was cut in hal and bumped up with our sweetened resh ginger juice. It had a little

spice and tang but it was missing an element - smoke. A little drizzle o the Peat Monster on top o the massive ice block was the trick.This drink plugged a gap in the marketplace. Bartenders were not experimenting with any good Scotches. I really wanted to utilize the smokiness o an Islay without overpowering the Cocktail. This Cocktail also appealed to both the sexes and is what I call, a 'gateway' Whiskey Cocktail, as it is a good starting point or a Scotch novice,but also has a ton o complexity to satis y any hardened whiskey drinker.

It is called Penicillin due to the act that it is made using substances which are all naturally produced.

The Penicillin

- Penicillin:Shake together over ice in a cocktail shaker 40mls ChivasRegal 12yr, 25mls resh lemon juice, 15mls honey syrup,10mls resh ginger extract. Strain into a rocks glass overcubed ice and foat 10mls Tobermory Islay Malt on top.Garnish with a slice o house-made crystallized gingerand serve with a short straw.

- Presbyterian:

Chivas Regal 12yr, house-made ginger beer, resh lemon juice, chilled ginger ale and Peychauds Bitters.

- Sour de Campo:Pisco Brandy, resh lemon juice, resh ginger extractand honey syrup (NEW)


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- Fog Cutter- Mai Tai- General Batista**- Kon Tiki Ti Punch**

- Little Polynesian**- Spiced Rum**- Nui Nui (NEW)

The Fog Cutter

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- Beachcomber Zombie- Tortuga (NEW)- Navy Grog (NEW)

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With its blend o rum, brandy, and gin, the Fog Cutter is the 'Long Island Iced Tea' o exotic drinks. It doesnt cut

og so much as put you in one, which even its inventor had to admit. Fog Cutter, hell, Trader Vic wrote o his creation, A ter two o these, you wont even see the stu !

Eventually Vic took pity on the be ogged and replaced his

1940s original with the lighter Samoan Fog Cutter, diluting the originals strength by blending it with crushed ice

instead o shaking.

A ter the Mai Tai and the Scorpion,the Fog Cutter became Vics third most amous concoction. As suchit was o ered in many other

restaurants, in many other permutations - not because Vics recipe was proprietary and rivals had to guess at it (as was the case with Donn Beachs closely guarded secret potions), but because the version Vic published in his 1947 'Bartenders Guide' provided a template that invited experimentation. A Scandinavian restaurant could make the Fog Cutter its own by foating Danish aquavit instead o sherry, while bartenders who pre erred lime tolemon could make the switch with impunity.

TheFog Cutter

- Fog Cutter:Shake over ice 15mls Havana Club Anejo Rum, 15mlsHennessy VS Cognac, 15mls Plymouth Gin, 15mls reshorange juice, 30mls resh lemon juice, 10mls house-made

orgeat syrup, 5mls cane syrup and 10mls Fino Sherry.Strain into an ice- lled punch goblet and garnish with anorange spiral, lemon wedge and a mint spring tip. Servewith a straw.

- Mai Tai:Appleton VX Rum, Myers Dark Rum, curacao, house-madeorgeat syrup and resh lime juice.

- General Batista:**Havana Club Anejo Rum, resh orange and lime juice,

house-made grenadine, cane syrup, dashes aromaticbitters and a Dark Jamaican Rum foat.

- Kon Tiki Ti Punch:**Havana Club Anejo Rum, resh lime juice, house-madegrenadine, resh pineapple chunks, house-made guavasherbet, cane syrup and chilled seltzer water.


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This divine drink is a simple twist on the most amous tropical drink, the Mai Tai. The Mai Tai was created by Victor Bergeron in 1944 whilst he was tending bar inOakland, San Francisco. Trader Vic (he changed his name in the early 1930s) wrote many books covering his li e,

ood and drinks and he has spoken many times about the creation o this magical mixture.

In 1944, a ter success with several exotic rum drinks, I elt a new drink was needed. I thought about all the

really success ul drinks; martinis,manhattans, daiquiris... all basically simple drinks. I was at the service bar in my Oakland restaurant. I took down abottle o 17-year-old rum. It was J. Wray Nephew rom Jamaica; surprisingly golden in colour, medium bodied, but with the rich pungent favour particular

to the Jamaican blends. The favour o this great rum wasnt meant to be overpowered withheavy additions o ruit juices and favourings. I took a

resh lime, added some orange curacao rom Holland, adash o rock candy syrup, and a dollop o French Orgeat,

or its subtle almond favour. A generous amount o shaved ice and vigorous shaking by hand produced the marriage

I was a ter. Hal the lime shell went in or colour... I stuck in a branch o resh mint and gave two o them to Hamand Carrie Guild, riends rom Tahiti, who were there that night. Carrie took one sip and said, Mai Tai - Roa Ae. InTahitian this means Out o This World - The Best. Well,that was that. I named the drink Mai Tai."

This went on to become one o the biggest selling drinks during the Tiki period which ran rom 1934 right throughto the 1970s, but since the re-emergence o Tiki drinks all over the world in recent years the Mai Tai has now become popular again.

The Little Polynesian

- Little Polynesian:**Muddle in a Boston can 2 kumquats, 25mls resh lime

juice, 10mls cane syrup, then add 10mls curacao, 20mlsMyers Dark Rum, 20mls Appleton VX Rum and a dash o orange bitters. Shake over ice and strain into a rocks glass

lled with cracked ice. Garnish with 2 lime wheels and2 kumquat wheels. Serve with a short straw.

- Spiced Rum:**Havana Club Anejo Rum, dark Crme de Cacao, resh

orange and lime juice, cane syrup and sugarcanemolasses.

- Nui Nui:Havana Club Anejo Rum, Piemento Dram, resh lime andorange juice, house-made cinnamon syrup, vanilla extractand aromatic bitters (NEW)


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The Zombie rst appeared in the late 1930s and was invented by Donn Beach ( ormerly Ernest Raymond

Beaumont-Gannt) o Hollywoods Don the Beachcomber Restaurant. It was popularized soon a terwards at the 1939 New York Worlds Fair.

Beach concocted it one a ternoon or a riend who had dropped by his restaurant be ore fying to San Francisco.

The riend le t a ter having consumed three o them. He returned several days later tocomplain that he had been turned into a

zombie or his entire trip. Although quite ruity, the Zombie is an extremely potent drink and or many years the Donthe Beachcomber Restaurants limited their customers totwo Zombies apiece.

Beach was very cautious with the recipes o his original Cocktails. His instructions or his bartenders contained coded re erences to ingredients such as 'Donns Mix', the contents o which were only known to him. As a result o Beachs secrecy and the enormous popularity o these drinks during the Tiki craze o the 1940s, countless variations o the Zombie emerged.

Beachs original recipes or the Zombie and other Tiki drinks have been recently published in 'Sippin Sa ari' by Je Beachbum Berry. Berry researched the origins o many Tiki Cocktails, interviewing bartenders rom Don the

Beachcombers and other original Tiki places and digging up other original sources. Most notably, 'Sippin Sa ari' details Beachs development o the Zombie with three di erent recipes dating rom 1934 to 1956.

Th

eBeachcomberZombie

- Beachcomber Zombie:Shake over ice 35mls Bacardi Gold Rum, 35mls AppletonVX Rum, 25mls Lemon Hart 151, 10mls alernum, 20mls

resh lime juice, 10mls resh grape ruit juice, 2 dashesAbsinthe, 5mls house-made grenadine, 5mls cane syrupand 3 dashes Angostura Bitters. Strain into an ice- lledZombie Flute and garnish with resh mint, lime and anorange zest spiral. Serve with a long straw.

- Tortuga:Bacardi 151, Lemon Hart Demerera 151, Martini Rosso,

White Crme de Cacao, curacao, house-made grenadine,

resh orange, lemon and lime juices (NEW)- Navy Grog:Bacardi Gold Rum, Myers Dark Jamaican Rum, reshgrape ruit and lime juices, honey syrup and chilled seltzerwater (NEW)


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- Dry Martini- Martinez- Fi ty-Fi ty (NEW)- Vesper Martini

- Negroni- Lucien Gaudin (NEW)- Boulevardier (NEW)

- Sazerac

- Remember the Maine (NEW)- Le Vieux Carre (NEW)

- The Absinthe Drip

- Manhattan- Brooklyn- A nity

- The Old-Fashioned- Corn and Oil- Rusty Nail

The Absinthe Drip

The Dry Martini

The Negroni

The Sazerac

The Manhattan

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Initially created in Switzerland at the dusk o the eighteenth century, prototype Absinthe combined wormwood, melissa, angelica, hyssop and other herbs into a palatable alcoholic concoction. The 'cure-all' ingredients had served as medicine or various ailments

or ages, though the chie herb, artemisia absinthium,was particularly known or its digestive and parasite- dispelling properties. Absinthe soon made its way into the ranks o the French army, where it served as a commonhealth tonic until the soldiers grew ond o the unique,

ragrant and very high-proo beverage.

The armys love o the emerald aperiti had spread by mid-century to the trendy crowds o Parisian ca es and high society snobs whocraved this new and unusual treat. The Absinthe

market grew like wild re to include both such ounding distilleries as Pernod Fils and third-rate brands una raid

to use harsh and harm ul solvents and dyes to get the desired green hue.

Traditionally, Absinthe is prepared by placing a sugar cube on top o a specially designed slotted spoon and then placing the spoon on the glass which has been lled with a shot o Absinthe. Ice-cold water is then poured or dripped over the sugar cube so that the water is slowly and evenly displaced into the Absinthe until the drink is diluted to a ratio between 3:1 and 5:1. During this process,the components that are not soluble in water (mainly those

rom anise, ennel, and star anise) come out o solutionand cloud the drink. The resulting milky opalescence is called the 'louche'. The addition o water is important because it causes the herbs to 'blossom' and brings out many o the favours originally overpowered by the anise.

Originally a waiter would serve a dose o Absinthe, ice water in a cara e and sugar separately, and the drinker would prepare it to their pre erence. With increased

popularity, the Absinthe Fountain, a large jar o ice water on a base with spigots, came into use. It allowed a number o drinks to be prepared at once, and with a hands- ree drip, patrons were able to socialize while 'louching' a glass.

The

Absinthe Drip

- Absinthe Drip:Pour 50mls Absinthe into an Absinthe glass then put aslotted Absinthe spoon with 1 white sugar cube across topo glass. Let water drip slowly (drip by drip) rom Absinthe

ountain over sugar cube into glass. Once sugar cube hasdissolved, add water until a 4:1 ratio has been achieved.Stir water and Absinthe mix and garnish witha star anise.

Mixology:

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The Sazerac is the quintessential New Orleans Cocktail and is actually one o the oldest known Cocktails. The original drink is based on a combination o Cognac and bitters created by Antoine Amde Peychaud in the 1830s. Peychaud was a Creole apothecary who moved to New Orleans rom the West Indies and set up shop inthe French Quarter in the early part o the nineteenthcentury. To relieve the ailments o his clients, he dispensed

a proprietary mix o aromatic bitters rom an old amily recipe handed down to him. Around the 1830s he became amous or a toddy that he made or his riends.

The toddy consisted o French brandy mixed with his secret blend o bitters, a splash o water and a bit o sugar.

Be ore long, the demand or this drink led to its being served in bars throughout the city (euphemistically called 'co ee houses' in those days). One o these, a large bar on Exchange Alley owned by a gentleman named Sewell

Taylor, was called the Merchants Exchange Co ee House.Not long a ter, Mr. Taylor started a new business as aliquor importer, with one o his most popular products being a particular brand o Cognac called Sazerac-du-

Forge et ls. Someone else then took over the bar, changed its name to the 'Sazerac Co ee House' and history was made.

Around 1870, a gentleman by the name o Thomas Handy took over as proprietor o the Sazerac Co ee House and the primary ingredient in the Cocktail was changed rom

Cognac to rye whiskey due to popular American tastes as well as to the di culty o obtaining Cognac at the time.Somewhere along the line a dash o Absinthe was added,usually used to coat the glass with the excess discarded.Eventually Absinthe was banned and was replaced by alocally-produced pastis called Herbsaint. Herbsaint is ideal in a Sazerac and is the product that youll nd is used most o ten in New Orleans to make Sazeracs.

- Sazerac:Stir over ice in a mixing glass 30mls Wood ord ReserveBourbon, 30mls Hennessy VS Cognac, 7.5mls cane syrup,3 dashes Peychauds Bitters and 3 dashes o AngosturaBitters. Strain neat into a pre-chilled Absinthe rinsedwhiskey tumbler and spray with lemon oils.

- Remember the Maine:

Sazerac 6yr Rye Whiskey, Martini Rosso, cherry liqueurand Absinthe (NEW)

- Le Vieux Carre:Hennessy VS Cognac, Sazerac 6yr Rye Whiskey, MartiniRosso, Benedictine, Peychauds Bitters and AngosturaBitters (NEW)


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A popular theory suggests that The Manhattan Cocktail originated at the Manhattan Club in New York City inthe early 1870s, where it was invented or a banquet hosted by Jennie Jerome (Lady Randolph Churchill,Winstons mother) in honour o presidential candidate Samuel J. Tilden. The success o the banquet made the drink ashionable, later prompting several people torequest the drink by re erring to the name o the club

where it originated - 'the Manhattan Cocktail.' However Cocktail historian Dave Wondrich argues that this theory is just not true. He states that: Contemporary newspaper accounts o the twoManhattan Club banquets held or Tildens electionmake no mention o La Jerome, nor indeed

o any woman present - these were strictly men only a airs. And the main banquet was held on the same day Winston Churchill was christened, at Blenheim. The only connection between her and the Manhattan Club was that, some years later, the Club was ensconced in a house her ather owned.

There are prior re erences to various similar Cocktail recipes called 'Manhattan' and served in the Manhattanarea. By one account it was invented in the 1860s by abartender named Black at a bar on Broadway.

The rst time the drink appeared in print was in 'The Democrat', on 5th September 1882. It read: Talking about compounders o drinks reminds me o the act that never

be ore has the taste or 'mixed drinks' been so great as at present and new ideas, and new combinations are constantly being brought orward. It is but a short time ago that a mixture o whiskey, Vermouth and bitters came into vogue. It went under various names-- ManhattanCocktail, Tur Club Cocktail, and Jockey Club Cocktail.

Bartenders at rst were sorely puzzled what was wanted when it was demanded. But now they are ully cognizant o its various aliases and no di culty is encountered.

It rst appeared as a recipe in Harry Johnsons 'Bartenders Manual' (1884) in which he included two variants.

- Manhattan:Stir over ice in a mixing glass 40mls Martini Rosso, 20mlsSazerac 6yr Rye Whiskey, 5mls curacao and 3 dashesBokers Bitters. Strain into a 3oz coupette and garnish witha coin o orange peel.

- Brooklyn:

Sazerac 6yr Rye Whiskey, Lillet Blanc, Amer Picon andmaraschino liqueur.

- A fnity:Chivas Regal 12yr, Lillet Blanc, Martini Rosso andaromatic bitters.


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- The Old-Fashioned:Stir over ice in a whiskey tumbler 60mls Sazerac 6yr Rye,7.5mls cane syrup, 2 dashes orange bitters, 2 dashesAngostura Bitters and orange oils. Garnish with an orangetwist and 2 speared cherries.

- Corn and Oil:Doorlys XO Rum, alernum, muddled lime peel, clovetincture and aromatic bitters.

- Rusty Nail:Chivas Regal 12yr, Drambuie and orange bitters


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This is possibly the rst drink to be labelled a 'Cocktail'! The rst printed use o the word 'Cocktail' was in 1803

rom 'The Farmers Cabinet': Drank a glass o Cocktail excellent or the head... Calld at the Docts. ound

Burnham he looked very wise drank another glass o Cocktail. However it wasnt until May 13th 1806 that a Cocktail was actually de ned. The de nition was

published in an edition o 'The Balance and ColumbianRepository'. It stated a Cocktail was a stimulating liquor composed o spirits o any kind, sugar, water and bitters. The 'Old-Fashioned' is pretty much what is stated above

- spirits o any kind, sugar, water and bitters - and the rst time a Whiskey Cocktail appeared in print was in 1862, in Jerry Thomass 'Bon Vivants Companion'.

However the Pendennis Club has laid claimto creating this drink in the 1880s. The Pendennis Club

was a Gentlemans Club located in Louisville, Kentucky and the story goes that the drink was created by the bartender there or James E.Pepper. It was Mr. Pepper whothen popularized the potion, even bringing the recipe withhim to the Waldor Astoria. Albert Stevens Crockett backs this up in 1935: This was brought to the Old Waldor inthe days o its sit down bar and was introduced by, or inhonor o , Col. James E. Pepper, o Kentucky, proprietor o acelebrated whiskey o the period. It was said to have beenthe invention o a bartender at the amous Pendennis Club.

Considering the Pendennis Club didnt even open its doors until 1881 its very unlikely that they created this drink. I believe the bartender in question in the clubwhen Mr.Pepper arrived was simply re erring to the Old-

Fashioned Whiskey Cocktail.

The oldest recipe or an Old-Fashioned Cocktail is documented in George Kappelers 'Modern AmericanDrinks' (1895). In it he promotes the use o lemon peel inthis drink although other recipes since then have called

or orange, pineapple and cherry.

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Stories are mani old regarding the origins and birthplace o this iconic drink but one thing is or sure, it originated in America during the late nineteenth century. Vermoutharrived in America during the 1860s and 70s and its certain that the Martini started li e as the Martinez Cocktail. The rst documentation o the Martinez was recorded in O.H Bryons 'Modern Bartenders Guide' (published 1884) in which he described the Martinez as a

gin substitution o a Manhattan.

The rst documentation o the word Martini came a year later in Harry Johnsons book although the recipe was a Martinez. O.H Bryondoesnt document a Martini in his 1884 book but

he does list a drink called a Marguerite which consisted o Plymouth Gin and French Vermouth with a dash o orange bitters which is very similar to a Martini.

William Grimes, author o 'Straight up or on the Rocks' states that: the combination o gin, Vermouth and olive is the holy trinity. And like any theological principle, it has given rise to doctrinal dispute. This is very true and some o the worlds biggest politicians, movie icons and authors hold extremely strong view on what a per ect Martini is.Ernest Hemingway or instance liked his Martinis 15 parts gin to one part Vermouth.

However the argument that propelled this drink intostardom started between two riends and ellow authors - W. Somerset Maugham and Ian Fleming. Maugham stated that: Martinis should always be stirred, not shaken, sothat the molecules lie sensuously one on top o the other.

Ian Fleming on the other hand believed that this was utter nonsense and he retaliated through his work. Fleming,author o James Bond novels, penned the now iconic catchphrase Shaken not stirred in the novel 'Diamonds are Forever' (1956), although Bond doesnt actually say the line until 'Dr. No' (1958).

- Dry Martini:Stir over ice in a mixing glass 40mls Plymouth Gin, 20mlsNoilly Prat. Strained into a pre-chilled 3oz coupette andgarnish with olives.

- Martinez:Martini Rosso, Old Tom Gin, maraschino liqueur, BokersBitters, orange oils.

- Fi ty-Fi ty:Equal parts Plymouth Gin and Noilly Prat, orange bittersand lemon oils (NEW)

- Vesper Martini:Bee eater Gin, Russky Standart Vodka, Kina Lillet andlemon oils.


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- Pia Colada (NEW)- Pineapple Milk

- Baltimore Eggnog- Tom and Jerry- Barnbrack (NEW)- Co ee Cocktail

- Grasshopper (NEW)- Brandy Alexander- White Russian

The PiaColada

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The Pia Colada which translates as 'strained pineapple' in Spanish, has been the o cial beverage o Puerto Ricosince 1978. The earliest re erence to a drink called a PiaColada containing rum, coconut cream and pineapple

juice, occurred in the April 16th, 1950, edition o the New York Times: "Drinks in the West Indies range romMartiniques amous Rum Punch to Cubas Pina Colada(rum, pineapple chunks and coconut milk). Key West has avariety o Lime Swizzles and Punches and Granadians use nutmeg in their rum drinks." The earliest known re erence to a drink speci cally called a Pia Colada is rom 'Travel

Magazine', December 1922:

"But best o all is a Pia Colada, the juice o a per ectly ripe pineapplea delicious drink initsel rapidly shaken up with ice, sugar, lime

and Bacardi rum in delicate proportions. What could be more luscious, more mellow and more ragrant?"

The above quote describes a drink without coconut, as the Pia Colada was originally just the juice o a resh

pineapple served either strained (colada) or unstrained (sin colar). This evolved into a rum drink, and nally it changed into the drink we know today. But its creationwas actually much earlier than that! In the 1820s, PuertoRican pirate Roberto Co res (a.k.a. 'El Pirata Co res'), toinspire his crew and to keep morale high, gave them abeverage or Cocktail that contained coconut, pineapple and white rum. This was what would be later known as

the amous Pia Colada. With his death in 1825, the recipe or the Pia Colada was lost, until the barman o the Hilton Hotel Caribe in Puerto Rico discovered the recipe.

The Caribe Hilton Hotel in Puerto Rico claims that their bartender, Ramon Monchito Marrero created the PiaColada on August 15th, 1954 a ter spending three months

per ecting the recipe.

- Pina Colada:Dry shake 30mls Bacardi Gold, 20mls Myers Dark Rum,40mls house-made pineapple & coconut mix, 25mls reshcream, 30mls resh pineapple juice

Documents

bar book 2010