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THE MERCHANT HOTEL BAR BOOK
VOLUME 2
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
A 10% discretionary service charge will be added to all bills .
4 5
The Bar at The Merchant Hotel: The epitome of Victorian grandeur.1.
The Flamed Orange Zest: Dale DeGroff (aka King Cocktail) serving 2. Madonna a “Cosmopolitan” in The Rainbow Room, New York, circa 1996.
The Punch Bowl Ritual: Professor Jerry Thomas serving guests from a 3. “Punch Bowl” in the Exchange Bar, New York, circa 1851.
La Cuna del Daiquiri: Ernest Hemmingway sipping on a “Daiquiri” in La 4. Royal Floridita Bar, Havana, Cuba, circa 1957.
Smirnoff White Whiskey – No Smell, No Taste: Restaurateur Jack Morgan 5. 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” 6. at The Stag Saloon, New Orleans, circa 1915.
Perfecting the Cream Float: Bartender Larry Nolan pours a straight line of 7. “Irish Coffees” the Buena Vista way, circa 1970’s.
The High Priest of Tall Drinks: Patrick Gavin Duffy introduces the US to 8. the “Highball”, circa 1895.
One of Mankind’s Truly Civilized Inventions: For nearly a century, the 9. “Mint Julep” has been the traditional beverage of Churchill Downs and the Kentucky Derby.
The Gentleman’s Club: Rudyard Kipling and his Punjabi friend savouring 10. “Pegu Club Cocktails” in the Pegu Club, Rangoon, Burma, circa 1889.
Mai Tai Roa Ae: Victor Jules Bergeron sets the record straight on the real 11. “Mai Tai” story.
“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
List of Illustrations:
7
The fine art of cocktail making has been my passion for the last 16 years. I have found myself driven to keep refining my skills and increasing my knowledge. 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.
Included in this book is a selection of some of the best classic cocktail recipes that I have encountered over the years. Many are long forgotten drinks that I have simply re-introduced with a little tweak here and there. Some are from other like-minded personalities in the bar industry and last but not least, a number of my own creations have been included.
I hope The Bar Book provides an entertaining and informative introduction to the world of mixed drinks. It may inspire you to try mixing your own cocktails. I certainly hope it will tempt you to try some of our excellent drinks here at The Merchant Hotel.
I wish to express my gratitude to my colleagues past and present for always having faith that what I said was true, especially the management team of the Merchant Hotel for encouraging me to write this book.
Sean James Muldoon Belfast, 2008.
*Denotes an original drink created at The Merchant Hotel.
8 9
“The contemporary recipe for the Cosmopolitan goes back to the test-marketing of Absolut Citron. I’ve heard an unsubstantiated rumour that a woman named Cheryl Cook invented it in South Beach, Miami though I was given credit for inventing it by New York Magazine (and other publications that cited the “New York” as a source). Well I didn’t. What I did do was popularize a definitive recipe that became widely accepted as the standard...”
Dale DeGroff – The Craft of the Cocktail
Fancy drinks are the fashionable drinks of the moment and distinguish the drinking trends from one particular era to the next. They are generally just slight variations of good standard recipes. One flavouring may be substituted for another, the proportions can be changed, or a dash of this or a drop or two of that will be added, then the concoction is given a new name.
The Flamed Orange Zest
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
1/2 Stolichnaya Vodka 1/4 fresh orange 1/4 fresh lime Dash house-made grenadine Shake well and strain into a cocktail glass
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
4/8 Havana Club Gold Rum 1/8 Marasquin 2/8 house-made grenadine 1/8 fresh lime 2 chunks ripe pineapple Muddle, then shake well and strain into a punch goblet with one ice cube
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
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
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
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
Cosmopolitan El Presidente
Bramble Armilitta Chico
Mary Pickford
Jack Rose
Suburban Pink*Wild Strawberries*
South Beach, Florida, circa 1985
£ 7.50
£ 7.50
Courtesy of The Jockey Club,
Havana, circa 1920’s
£ 7.50
£ 7.50
Courtesy of Fred’s Club, Soho,
London, circa 1980’s
£ 7.95
SOURCE: The Gentleman’s
Companion, 1939
£ 7.50
Courtesy of The Jockey Club,
Havana, circa 1920’s
£ 7.50
Courtesy of Gene Sullivan’s Café,
Jersey City, circa 1910
£ 7.50
POPULAR FANCY DRINKS POPULAR FANCY DRINKS10 11
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
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
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. Fine strain into a small ice-filled whiskey tumbler
5/9 Appleton White Rum 5/18 fresh lime 3/18 honey syrup Dribble cane syrup Shake hard then strain into a cocktail glass.
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
2/8 Bacardi 8yr Rum 2/8 Myers Rum 1/8 Dutch Orange Curacao 2/8 fresh lime 1/8 cane syrup 2 kumquats 1 dash orange bitters Muddle kumquats, add other ingredients and shake hard over ice. Strain into a rocks glass over fresh cracked ice.
5/6 Sazerac 6yr Rye 1/6 cane syrup 3 lemon wedges 1 mint sprig Muddle last three ingredients then add whiskey. Shake hard and strain into a rocks glass over fresh cracked ice.
2/8 Tanqueray Gin 1/8 Luxardo Maraschino 2/8 Green Chartreuse 2/8 fresh lime 1/8 cane syrup Shake hard then strain into a cocktail glass.
Gin & Tonic Cocktail*
Spiced Rum*
Little Polynesian*
Whiskey Smash
The Last Word
Fitzgerald
Corn & Oil
Honeysuckle
£ 7.95
£ 7.95
Courtesy of Dale DeGroff, NYC
£ 7.95
SOURCE: Bottoms Up, 1951
£ 7.50
Courtesy of Dale DeGroff, NYC
£ 7.50
£ 7.50
£ 7.95
£ 7.50
POPULAR FANCY DRINKS POPULAR FANCY DRINKS12 13
14 15
The word “Punch” is believed to be based on the Hindi word “panch”, which means “five”. As might then be expected it is classically made with the combination of five ingredients: Spirit, Citrus, Sugar, Spice, and Water. While originally it would have been served to groups in a large bowl, over time it eventually worked its way into single serving recipes. In many ways, the more modern exotic drinks of the Tiki Bar era were simply single serving punches.
“I recall with pleasure that as we were conversing one evening over a “bowl of punch”, after Mrs. Jefferson had retired, we happened to speak of the poetry of Ossian. It was a spark of electricity which passed rapidly from one to the other; we recalled the passages of those sublime poems, which had particularly struck us, and we recited them for the benefit of my traveling companions, who fortunately knew English well, and could appreciate them, even though they had never read the poems. Soon the book was called for and to share in our ‘toasts’ it was brought forth and placed beside the bowl of punch. And before we realized it, book and bowl had carried us far into the night….”
Marquis de Chastellux - Travels in North America in the Years 1780, 1781 and 1782
The Punch Bowl Ritual
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
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. Shake and strain into an ice filled goblet, then add seltzer
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
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
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. Add seltzer then ornament with apple slices and small cinnamon quills
1/2 bottle Hennessy VS Cognac 1/4 bottle Peach Eau De Vie 1/4 bottle Inner Circle Rum (Green Dot) 2 bottles of lemon water 1/3 bottle fresh lemon Cane syrup to taste Stir everything well in a large punch bowl over a single block of ice. Ornament with lemon slices and mint sprig tips
Pineapple Pisco Punch Bowl
General Batista
Kon Tiki Ti-Punch
Beachcomber Zombie (full strength)
Spiced Apple Punch Bowl
Philadelphia Fish House Punch Bowl
San Francisco, Circa 1850’s
Serves 10
£89.95
Courtesy of Don the
Beachcombers, Hollywood, Circa
1934
£ 15.95
Serves 10
£99.95
£ 8.25
£ 8.25
Courtesy of State in Schuylkill,
Philadelphia, circa 1700’s
Serves 10
£ 89.95
PUNCHES & FRUIT CUPS PUNCHES & FRUIT CUPS16 17
5/10 Pimm’s No.1 2/10 fresh lemon 1/10 cane syrup 1 coin fresh root ginger 2/10 chilled seltzer Muddle ginger, then add everything except seltzer. Shake hard and strain into an ice-filled cup, then add seltzer
1/10 Fine Calvados 1/10 Hennessy VS Cognac 1/10 Dutch Orange Curacao 1/10 fresh lemon Dribble cane syrup 4/10 apple cider 2/10 chilled seltzer Shake everything except cider and seltzer. Strain into an ice-filled cup, then add seltzer & cider
7/10 Bordeaux Claret 1 lemon wedge Dribble cane syrup Dash Luxardo Maraschino 3/10 chilled seltzer Muddle lemon, then add everything except seltzer. Shake hard and strain into an ice-filled cup, then add seltzer
Pimm’s CupFog Cutter
El Morocco Cider Cup
Claret CupRaspberry Spritzer
Courtesy of Pimm’s Oyster Bar,
London, circa 1840’s
£ 7.50
£ 7.50
£ 7.50
SOURCE: The Bartenders Guide,
1947
£ 8.25
SOURCE: The Gentleman’s
Companion, 1939
£ 7.50
£ 8.25
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. Float sherry on top.
5/16 Tawny Port 5/16 Hennessy VS Cognac 2/16 Dutch Orange Curacao 3/16 fresh lime 1/16 cane syrup 2 chunks ripe pineapple Muddle, then shake well and strain into a cocktail glass
5/15 Bombay Sapphire Gin 2/15 house-made raspberry cordial 1/15 fresh lime 5/15 Sweet German Moselle 2/15 chilled seltzer Dash Kirschwasser Shake everything except seltzer. Strain into an ice-filled goblet, then add seltzer
PUNCHES & FRUIT CUPS PUNCHES & FRUIT CUPS18 19
A Sour is basically a simplification of a Punch and it represents a fairly important category of mixed drink. At it’s core is a careful balance of a sweetener of some sort and a sour ingredient (like lemon or lime juice), which is combined with the base spirit and then mixed with ice.
20 21
“He was drinking another of the frozen daiquiris with no sugar in it and as he lifted it, heavy and the glass frost-rimmed, he looked at the clear part below the frappéd top and it reminded him of the sea. 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. That was almost the exact color...
This frozen daiquiri, so well beaten as it is, looks like the sea where the wave falls away from the bow of a ship when she is doing thirty knots.”
Ernest Miller Hemingway - Islands in the Stream.
La Cuna del Daiquiri
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
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
5/8 Tanqueray No. 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
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
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
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
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
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
Hemingway Daiquiri
Aviation
Maidens Prayer
Grapefruit Cocktail
Clover Leaf
Jack Ruby*
Royal Bermuda Yacht Club
Courtesy of La Floridita, Havana,
circa 1930’s
£ 7.50
£ 7.50
£ 7.50
£ 7.50
£ 7.50
Courtesy of Wallick House Hotel,
New York, circa 1911
£ 7.50
Courtesy of Bellevue Stratford
Hotel, Philadelphia, circa 1910
£ 7.50
SOURS SOURS
£ 7.50
The Original Bacardi Cocktail
22 23
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
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. Top with seltzer
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
4/8 Hennessy VS Cognac 2/8 Dutch Orange Curacao 2/8 fresh lemon juice Dash of Luxardo Maraschino Shake well and strain ‘neat’ into a small, sugar-crusted wine glass
Floridita No.2
Ward Eight
The Delicious Sour Brandy Crusta
Courtesy of La Floridita, Havana,
Cuba, circa 1930’s
£ 7.50
Courtesy of Locke-Ober
Restaurant, Boston, circa 1918
£ 7.95
£ 7.50
Courtesy of ‘The Only William’,
New York, circa 1890’s
£ 7.95
Courtesy of The City Exchange,
New Orleans, circa 1850
£ 7.95
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
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. Float Tobermory Whisky on top.
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.
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. Top with seltzer
Penicillin
Corpse Reviver #2
Courtesy of Samuel J Ross, NYC
£ 7.95
SOURCE: The Savoy Cocktail Book,
1930
£ 7.50
Tabu Cocktail
SOURS SOURS
Champ-Élysées£ 7.50
24 25
Like a Sour, a Sparkling Sour contains a base spirit of any kind, lemon or lime juice and a sweetening agent, but is lengthened with a carbonated beverage
26 27
“For the first time an invented cocktail was being used as a marketing device. The advertising executive who steered Smirnoff’s campaign called the Moscow Mule “a Trojan horse” whose purpose was to introduce vodka to America. Heublein’s salesmen traveled from bar to bar, explaining the drink to bar managers and supplying Moscow Mule signs to be displayed on walls and mirrors.
‘Vodka was on its way. Slowly but surely it spread from Los Angeles to San Diego and San Francisco. Then it rolled east….”
William Grimes- Straight Up or On the Rocks - the Story of the American Cocktail.
Smirnoff White Whiskey - No Smell, No Taste
BUCKS & DAISIES
5/7 Smirnoff Vodka 2/7 fresh lime 2 chunks ripe pineapple Dribble cane syrup Chilled ginger beer to fill Muddle pineapple, sugar and bitters then add Vodka and lime. Shake hard over ice and strain into a copper mug filled with cracked ice. Top up with ginger beer.
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.
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. Top up with seltzer.
Old Mule Skinner
Hayes Collins
The Sicilian*
Jennifer Juniper
The Southside
Courtesy of The Cock n Bull ,
Sunset Strip, circa 1941
£ 7.95
Courtesy of Limmer’s Hotel,
London, circa 1830
£ 8.25
£ 8.25
£ 8.25
£ 8.25
Courtesy of Audrey Saunders, NYC
£ 8.25
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. Top up with ginger beer.
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.
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.
Moonshine Kate*
SPARKLING SOURS, BUCKS & DAISIES SPARKLING SOURS, BUCKS & DAISIES28 29
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.
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.
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. Add seltzer and stir.
Cosmopolitan Daisy
New York Daisy
Star Daisy
Brandy Daisy
SPARKLING SOURS, BUCKS & DAISIES SPARKLING SOURS, BUCKS & DAISIES
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. Add seltzer and stir.
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.
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. Add seltzer and stir.
Dark n Stormy
Sloe Gin Ginger Sling*
£ 8.25
£ 8.25
£ 7.95
£ 7.95
£ 7.95
£ 7.95
30 31
A Fizz is another form of Sparkling Sour, but one of the differentiating aspects is that the base elements of a fizz are always shaken first, then poured into the glass before being “fizzed up” with chilled seltzer. Many of the better known Fizzes also include the addition of egg white. Fizzes are traditionally served ‘neat’ in small glasses and are meant to be quaffed quite quickly.
32 33
“The new place became a Mecca for the thirsty and for those pioneers who would make a pilgrimage of any sort for a new drink. At times The Stag became so crowded that customers were forced to wait an hour or more (or so it seemed) to be served. The corps of busy shaker boys behind the bar was one of the sights of the town during Carnival, and in the 1915 Mardi Gras, 35 shaker boys nearly shook their arms off, but were still unable to keep up with the demand.”
Stanley Clisby Arthur – Famous New Orleans Drinks & How to Mix ‘Em.
“It’s Like Drinking a Flower!”
MILK PUNCHES, FLIPS & EGGNOGS
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. Top up with chilled seltzer.
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. Top up with chilled seltzer.
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.
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. Top up with chilled seltzer.
7/18 Fine Calvados 3/18 Benedictine 5/18 fresh lemon 3/18 house-made blackberry cordial Dribble cane syrup 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 seltzer.
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. Top up with chilled seltzer.
Ramos Gin Fizz Morning Glory Fizz
Fizz de Violette
Orchard Fizz*
Silver Rye Fizz
Peach Blow Fizz
Courtesy of Imperial Cabinet
Saloon, NO, circa 1887
£ 8.25
SOURCE: New and Improved
Bartenders Manual, 1882
£ 8.25
SOURCE: The Gentleman’s
Companion, 1939
£ 8.25
£ 8.25
FIZZES, MILK PUNCHES, FLIPS & EGGNOGS FIZZES, MILK PUNCHES, FLIPS & EGGNOGS
£ 8.25
£ 8.25
34 35
5/16 Bacardi 8yr Rum 2/16 cane syrup 3/32 fresh cream 15/32 full fat milk 1 dash aromatic bitters 1 small egg Shake hard then strain neat into a nog glass and garnish with seasonal spices.
3/32 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
3/7 Hennessy VS Cognac 3/7 Ruby Port 1/7 cane syrup 1 small egg Shake hard then strain neat into a sherry glass and garnish with fresh grated nutmeg
3/8 Woodford Reserve Bourbon 2/8 Tawny Port 2/8 fresh cream 1/8 cane syrup 1 fresh egg yolk Shake hard then strain neat into a sherry glass and garnish with fresh grated nutmeg
Sloe Gin Fizz Rum Eggnog
Coffee Cocktail
Baltimore Eggnog
New York Flip
White Tigers Milk
Pineapple Milk
£ 8.25 £ 8.25
SOURCE: The Bartender’s Guide,
1887
£ 7.95
SOURCE: The Bartender’s Guide,
1887
£ 8.25
£ 7.95
SOURCE: The Gentleman’s
Companion, 1939
£ 8.25
SOURCE: The Gentleman’s
Companion, 1939
£ 8.25
FIZZES, MILK PUNCHES, FLIPS & EGGNOGS FIZZES, MILK PUNCHES, FLIPS & EGGNOGS
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. Top up with chilled seltzer.
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.
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, sugar and bitters then add other ingredients. Shake hard then strain over cracked ice into a nog glass, garnish with seasonal spices.
36 37
Prior to the eventual move by early mixologists to ice-filled cocktails in the mid-19th century, warm drinks were the rule, not the exception, in the taverns and inns that serviced the eastern seaboard colonies. The drinks themselves were often peculiar, if not downright dubious. These mixtures were heated to a froth with red-hot irons with bulbous ends (known as flip irons, hottles or loggerheads) that were routinely kept in the perpetually blazing fireplaces of the colonies’ eating and drinking establishments.
38 39
Perfecting the Cream Float
“The historic venture started on the night of November the 10th in 1952. Jack Koeppler, then-owner of the Buena Vista, challenged international travel writer Stanton Delaplane to help re-create a highly touted “Irish Coffee” served at Shannon Airport in Ireland. Intrigued, Stan accepted Jack’s invitation, and the pair began to experiment immediately.
Throughout the night the two of them stirred and sipped judiciously and eventually acknowledged two recurring problems. The taste was “not quite right,” and the cream would not float. Stan’s hopes sank like the cream, but Jack was undaunted. The restaurateur pursued the elusive elixir with religious fervor, even making a pilgrimage overseas to Shannon Airport.
Upon Jack’s return, the experimentation continued. Finally, the perfect-tasting Irish whiskey was selected. Then the problem of the bottom-bent cream was taken to San Francisco’s mayor, a prominent dairy owner. It was discovered that when the cream was aged for 48 hours and frothed to a precise consistency, it would float as delicately as a swan on the surface of Jack and Stan’s special nectar.
Success was theirs! With the recipe now mastered, a sparkling clear, six-ounce, heat-treated goblet was chosen as a suitable chalice….”
The Irish Coffee Story Excerpt taken from The Buena Vista Website
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. Garnish with fresh ground 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. Garnish with a cinnamon quill.
3/18 Appleton White Rum 3/18 Hennessy VS Cognac 2/18 raw cane syrup 10/18 hot apple juice Build all ingredients in stated order into a pre-warmed toddy glass. Garnish with a cinnamon quill, apple slice and some fresh ground nutmeg.
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 pre-warmed toddy glass. No additional garnish.
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. Stir briefly and garnish with a clove studded orange wedge.
3/24 Hennessy VS Cognac 3/24 Bacardi 8yr Rum 6/24 egg batter 2/24 cane syrup 10/24 piping hot milk Pour all ingredients into a pre-warmed Tom and Jerry mug. Stir with a cinnamon quill and garnish with fresh grated nutmeg.
5/17 Bacardi 8yr Rum 2/17 cane syrup 10/17 piping hot milk 1 dash aromatic bitters Dribble vanilla extract Pour all ingredients into a pre-warmed Tom and Jerry mug. Stir with a cinnamon quill and garnish with fresh grated nutmeg.
The Buena Vista Irish Coffee
Apple Toddy
Malt Whiskey Skin
Port Wine Negus
Tom & Jerry
Hot Buttered Rum
Courtesy of The Buena Vista, SF,
circa 1952
£ 7.95
£ 7.95
SOURCE: The Bon Vivant’s
Companion, 1862
£ 7.95
SOURCE: The Bon Vivant’s
Companion, 1862
£ 7.95
SOURCE: The Bon Vivant’s
Companion, 1862
£ 7.95
£ 7.95
SOURCE: The Bon Vivant’s
Companion, 1862
£ 8.25
HOT DRINKS HOT DRINKS
Hot Rum Cow
40 41
A Highball is a tall drink, served in a highball glass, which consists of an alcoholic base spirit and a larger proportion of non-alcoholic mixer. It is generally built over ice in the glass and can be served with or without a simple garnish.
42 43
“It is one of my fondest hopes that the highball will again take its place as the leading American drink. I admit to being prejudiced about this - it was I who first brought the highball to America, in 1895. Although the distinction is claimed by the Parker House in Boston, I was finally given due credit for this innovation in the New York Times of not many years ago.”
Patrick Gavin Duffy THE OFFICIAL MIXER’S MANUAL, 1934.
The High Priest of Tall Drinks
COOLERS & COBBLERS COOLERS & COBBLERS COOLERS & COBBLERS
5/12 Olorosso Sherry 1/12 fresh lemon 2/12 cane syrup 4/12 chilled seltzer Swizzle all ingredients in a mixing jug with cracked ice. Pour directly into a cobbler goblet. (Citrus slices and fruits in season)
5/7 Chianti DOCG 2/7 house-made raspberry cordial 1 chopped strawberry 1 raspberry Swizzle all ingredients in a mixing jug with cracked ice. Pour directly into a cobbler goblet. (Citrus slices and fruits in season)
4/10 Premier Cotes de Bordeaux 1/10 cane syrup 1/10 fresh lemon 4/10 chilled seltzer 2 slivers of lemon peel Swizzle all ingredients in a mixing jug with cracked ice. Pour directly into a cobbler goblet. (Citrus slices and fruits in season)
5/11 Tawny Port 2/11 cane syrup 4/11 chilled seltzer Swizzle all ingredients in a mixing jug with cracked ice. Pour directly into a cobbler goblet. (Citrus slices and fruits in season and fresh ground nutmeg)
Sherry Cobbler
Chianti Cobbler
Sauternes Cobbler
Port Wine Sangaree
SOURCE: The Bon Vivant’s
Companion, 1862
£ 7.95
£ 7.95
£ 7.95
£ 7.95
4/4 Martin Millers Westbourne Gin Fever Tree Indian Tonic Water Build into a highball glass, then garnish with a slice of cucumber
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
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
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
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
Rome With a View
Presbyterian
Long Vodka
Manhattan Skyscraper
Ultimate Gin & Tonic
Courtesy of Michael McIlroy, NYC
£ 8.25
£ 8.25
£ 8.25
£ 8.25
£ 8.25
HIGHBALLS, COOLERS & COBBLERS HIGHBALLS, COOLERS & COBBLERS44 45
Originally a medicinal potion, the Julep comes from the Persian gulab, or Arabian julab, meaning rose water. It has gone through a variety of transformations over the centuries, but in the American South it is a drink composed of whiskey, brandy or rum that has been sweetened, heavily iced and flavoured with aromatic mint leaves. It is traditionally served in a stainless steel silver cup.
46 47
“He was one of the old school julepists, this uncle of mine. With him, building a julep was a majestic rite, a solemn ceremonial, and going about the preparations, he was every bit as serious as a grand lodge funeral. He lifted the spoon with a ritualistic gesture. There was something pontifical in his very approach to the sugar bowl. The sideboard became a high altar, the demijohn a sacred vessel.
‘But presently, as he fussed and manipulated; as the snowy rime formed on the silver goblet, and the ice tinkled like sweet small temple bells, poetry entered into the worshipful proceeding – poetry and romance and snatches of bygone visions.”
Irvin S. Cobb Own Recipe Book
One of Mankind’s Truly Civilized Inventions
SWIZZLES & MUDDLED DRINKS
5/8 Woodford Reserve Bourbon 1/8 chilled water 2/8 cane syrup Small handful shredded mint leaves Muddle ingredients in a pre-chilled stainless steel julep cup, then fill over with 1½ scoops cracked ice. Churn ingredients thoroughly using spoon end of bar-spoon. Top up with more cracked ice and garnish with a bouquet of fresh mint sprigs.
3/9 Hennessy VS Cognac 3/9 Peach Eau de Vie 1/9 chilled water 2/9 cane syrup Small handful shredded mint leaves Muddle ingredients in a pre-chilled stainless steel julep cup, then fill over with 1½ scoops cracked ice. Churn ingredients thoroughly using spoon-end of bar-spoon. Top up with more cracked ice and garnish with a bouquet of fresh mint sprigs.
5/9 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. Top up with fresh cracked ice.
5/8 Clement VSOP Rum 2/8 fresh lime 1/8 cane syrup Dribble Falernum 1 dash SWIZZLE bitters Swizzle over cracked ice in a large glass jug. Pour contents directly into a highball glass. Top up with fresh cracked ice.
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.
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. Top up with fresh cracked ice.
Real Georgia Mint Julep
Kentucky Mint Julep
Queens Park Swizzle
Martinique Rum Swizzle
Mojito Criollo
Caipirinha
JULEPS, SWIZZLES AND MUDDLED DRINKS JULEPS, SWIZZLES AND MUDDLED DRINKS
£ 8.25 £ 8.25
£ 7.95
£ 7.95
£ 8.25
£ 8.25
48 49
Cocktails are stimulating beverages that combine spirits with other ingredients to create a sophisticated culinary balance and often include bitters. They must be served well chilled.
50 51
In the Pegu Club I found a friend—a Punjabi—upon whose broad bosom I threw myself and demanded food and entertainment. He had not long since received a visit from the Commissioner of Peshawar, of all places in the world, and was not to be upset by sudden arrivals. But he had come down in the world hideously. Years ago in the Black North he used to speak the vernacular as it should be spoken, and was one of Us.
‘Daniel, how many socks master got?’
The unfinished peg fell from my fist. ‘Good Heavens!’ said I, ‘is it possible that you—you—speak that disgusting pidgin-talk to your nauker? It’s enough to make one cry. You’re no better than a Bombaywallah.’
‘I’m a Madrassi,’ said he calmly. ‘We all talk English to our boys here. Isn’t it beautiful? Now come along to the Gymkhana and then we’ll dine here. Daniel, master’s hat and stick get.’
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. The Pegu Club seemed to be full of men on their way up or down, and the conversation was but an echo of the murmur of conquest far away to the north”
Rudyard Kipling From Sea to Sea
The Gentleman’s Club
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.
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
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
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
1/3 Noilly Pratt Ambre 1/3 Calvados 1/3 Dubonnet Rouge Stir over cracked ice and strain into a small cocktail glass
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
Pour 5/5 absinthe into an absinthe glass Put absinthe spoon with 1 white sugar cube across top of glass. Let chilled water drip, drop by drop, from absinthe fountain over sugar cube and into glass until sugar has completely dissolved Stir briefly and garnish with a star anise.
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.
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. Garnish with an orange twist.
Pegu Club Cocktail
Satan’s Whiskers
Brooklyn
Affinity
The Bentley
Sazerac
Vesper
Martinez
Absinthe Drip
Courtesy of The Pegu Club,
Rangoon, Burma, circa 1890’s
£ 7.50
Courtesy of The Sazerac Bar, New
Orleans, circa 1850’s
£ 7.50
SOURCE: Casino Royale, 1953
£ 7.50
SOURCE: The Bartenders Guide,
1887
£ 7.50
COCKTAILS COCKTAILS
£ 7.50
£ 7.75
£ 7.50
£ 7.50
£ 7.95
52 53
54 55
“In 1944, after success with several exotic rum drinks, I felt a new drink was needed. I thought about all the really successful drinks; martinis, manhattans, daiquiris.... all basically simple drinks.
I was at the service bar in my Oakland restaurant. I took down a bottle of 17-year-old rum. It was J. Wray Nephew from Jamaica; surprisingly golden in color, medium bodied, but with the rich pungent flavor particular to the Jamaican blends. The flavor of this great rum wasn’t meant to be overpowered with heavy additions of fruit juices and flavorings. I took a fresh lime, added some orange curacao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat, for its subtle almond flavor. A generous amount of shaved ice and vigorous shaking by hand produced the marriage I was after. Half the lime shell went in for color ... I stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild, friends from Tahiti, who were there that night. Carrie took one sip and said, “Mai Tai - Roa Ae”. In Tahitian this means “Out of This World - The Best”.
‘Well, that was that. I named the drink “Mai Tai”.
Victor J Bergeron San Franciso, 1970
Mai Tai Roa Ae
S: (n) connoisseur, epicure, gourmet, gastronome, bon vivant, epicurean, foodie a person devoted to refined sensuous enjoyment (especially good food and drink)
Beija Flor Reserva £ 8.75Germana 10yr £ 13.95Sagatiba Preciosa £ 99.95
Partida Silver £ 9.95Partida Reposado £ 11.45Patron Platinum £ 75.00
Havana Club 15yr “San Cristobal” £ 35.00Santiago de Cuba 20yr old Anejo £ 45.00 Bacardi White 1920’s £ 235.00
Tanqueray £ 7.50 Junipero £ 8.95Beefeater Crown Jewel £ 9.95
Van Winkle 13yr £ 8.25Sazerac 18yr £ 13.75Rittenhouse 21yr £ 75.00
Edgar Leyrat VSOP £ 7.95Maxine Trijol £ 15.25Ragnaud Sabourin Single Barrel (1902) £ 235.00
Eagle Rare 10yr £ 8.95 Evan Williams 23yr £ 20.95Old Trimbrook 1937 £ 175.00
Tanqueray £ 7.50 Junipero £ 8.95Beefeater Crown Jewel £ 9.95
Wyborowa Exquisite £ 9.95Kauffman Luxury £ 15.75Kauffman Inauguration £ 110.00
Havana Club 15yr “San Cristobal” £ 35.00Santiago de Cuba 20yr Anejo £ 45.00 Bacardi White 1920’s £ 235.00
Tanqueray £ 7.50 Junipero £ 8.95Beefeater Crown Jewel £ 9.95
Plymouth £ 7.50Junipero £ 8.95Beefeater Crown Jewel £ 9.95
Inner Circle Green Dot £ 9.95Appleton 250th Anniversary £ 87.75Wray & Nephew 17yr £ 750.00
Van Winkle 13yr £ 8.45Sazerac 18yr £ 13.75Rittenhouse 21yr £ 75.00
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
Silver Gold Platinum
The citrus juice used in all of these cocktails will be juiced fresh to order. The citrus juice used in all of these cocktails will be juiced fresh to order.
Caipirinha Margarita
Mojito Criollo
Negroni
Old Fashioned
Sidecar
Whiskey Sour
White Lady
Cosmopolitan
Daiquiri
Dry Martini (Gin)
Gimlet
Mai Tai
Manhattan
Cachaca, lime wedges
and golden sugar
Tequila, Orange Liqueur
and lime
Rum, lime, mint and
sugar
Gin, Sweet Vermouth,
Campari and bitters
Rye Whiskey, orange
oils, sugar and bitters
Cognac, Grand
Marnier, Cointreau and
lemon
Bourbon Whiskey,
lemon, sugar and egg
white
Gin, Cointreau, lemon
and egg-white
Vodka, Cointreau, lime
and cranberry juice
Rum, lime, Marasquin
and sugar
Gin and Dry Vermouth
with queen olives,
capers, pearl onions or
lemon twist
Gin and lime cordial
Rum, Curacao, lime,
Orgeat and rock candy
syrups
Straight Rye Whiskey,
Sweet Vermouth and
bitters
THE CONNOISSEURS CLUB THE CONNOISSEURS CLUB56 57
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. Strain into a cocktail glass and top up with brut Champagne. Garnish with a lemon twist.
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. Top up with brut Champagne.
6/14 house peach puree 8/14 Chilled Prosecco Dribble cane syrup 1 dash peach bitters Pour into a Boston can, stir and strain into a Champagne flute.
2/4 Gordon’s Gin 2/4 fresh lemon 1 tsp Luxardo Maraschino Shake everything together over ice then strain into a Champagne flute. Top up with brut Champagne.
2/2 Hennessy VS Cognac 1 Angostura coated white sugar stick Top up with brut Champagne Build all ingredients directly into Champagne flute.
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. 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. Top up with brut Champagne.
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. Strain into a cocktail glass and top up with brut Champagne.
Prince of Wales
Mimosa
Ambrosia
The Old Cuban
French 75
Puccini
Champagne Cocktail
Classic White Peach Bellini
SOURCE: Private Life of King
Edward VII, 1901
£ 12.95
£ 12.95
£ 13.95
£ 13.95
Courtesy of The Hemingway Bar,
Paris, circa 1925
£ 13.95
Courtesy of Audrey Saunders,
NYC
£ 13.95
SOURCE: The Savoy Cocktail
Book, 1930
£ 13.95
Courtesy of Harry’s Bar, Venice,
circa 1948
£ 10.95
SPARKLING DELIGHTS SPARKLING DELIGHTS58 59
Sparkling Delights
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, then strain into an ice-filled highball glass. Add seltzer to fill.
Into an ice-filled highball glass, pour: ½ full with homemade ginger beer ½ full chilled seltzer
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. Strain into a highball glass then add seltzer to fill.
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
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.
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.
Angostura Highball
Stone Bottle Ginger Beer
Black Tea Punch
Traditional Eggnog
Real Lemonade
Fruit Cup
£ 5.45
TEMPERANCE DELIGHTS TEMPERANCE DELIGHTS
£ 5.45
£ 5.45
£ 4.95
£ 4.95
£ 5.45
60 61
Temperance Delights
GLASSWARE CHART GLASSWARE CHART
Flip
Paris Goblet
Fruit Cup
Tom & Jerry Hot Toddy Moscow Mule Mug
Punch Bowl
Punch Goblet Wooden Tiki Mug
Large Cocktail
Rocks
Highball Collins Small Whiskey Large Whiskey
Sour Fizz
Small Cocktail Absinthe
Crusta Champagne Flute
Eggnog
62 63
Definition of Terms
Absinthe Fountain
Applejack
Apry
Cacao Dark
Absinthe fountains come in many shapes
and sizes, but they all perform the same
function: they deliver a drizzle of ice-cold
water into a glass of Absinthe. This dilutes
the alcohol-rich drink and liberates the
all-important herbal ingredients.
An apple brandy that is produced by
distillation by evaporation. Known as
“Jersey Lightning”, applejack’s long history
in New Jersey includes once being used as
currency to pay road construction crews
during the colonial period.
Amer Picon
Amer Picon is a bitter cordial made with
orange, gentian and other ingredients. It
has a bold bitter flavour and is often used
as a digestive.
Another name for Apricot Brandy.
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, full
cacao flavour.
Cacao White or Blanc
In this version of the above, cacao beans
are only distilled and not percolated,
giving the white version a lighter flavour
and clear colour.
A German name for chilled carbonated
water.
Sugar syrup (2:1 ratio caster sugar/water).
Cane Syrup
Chilled Seltzer
Clove Tincture
Compound Butter
Egg Batter
Falernum
Fresh Lemonade
A tincture is a solution prepared by
steeping or soaking (macerating) plant
materials, spices or really anything in
high-proof neutral grain alcohol over a
period of time. With the resulting highly
concentrated flavours, one drop (or a
collection of drops) can transform a
cocktail into a totally different experience.
A butter that has a flavour, or additional
ingredients added to it. It is made
by softening regular butter to room
temperature then adding house-spice
mix and mixing it up before returning it
to the fridge to firm it back up. It works
particularly well in HOT BUTTERED RUM.
A combination of fresh egg yolks, sugar,
vanilla extract, ground cinnamon, cloves,
allspice, nutmeg and dashes aromatic
bitters as used for the base of a TOM &
JERRY.
A sweet syrup used in tropical and
Caribbean drinks that contains flavours
of almond, ginger and/or cloves, and
lime, and sometimes vanilla or allspice.
The syrup form can be alcoholic or non-
alcoholic. The consistency is thick, the
colour can be white to light amber, and it
may be clear or translucent.
A 1:1:3 ratio of fresh lemon juice, cane
syrup and still water.
Herbsaint
A brand name of anise-flavoured liquor,
originally made in New Orleans, Louisiana
which first appeared in 1934. It was the
creation of J.M. Legendre and Reginald
Parker of New Orleans, who learned how
to make Absinthe while in France during
World War I. It first went on sale following
the repeal of Prohibition, and was unique
in its category as an Absinthe substitute, as
opposed to a Pastis.
House-made Cordial
To make cordials we bring cane syrup
(ratio 1:1) to boil with ample amounts
of fresh fruit of choice. Once boiled, we
remove from heat and stir in ½ packet of
citric acid (purchased from local chemists)
to the cooling brew. Once completely
cooled, we strain and store in clean
bottles. Keep refrigerated and use within
2 weeks.
House-made fruit jelly
House-made Grenadine
Concentrated fruit juices work best!
Pour 1 litre of fruit juice into a saucepan,
add some sugar and a few sheets of leaf
gelatine. Heat until gelatine has dissolved
and then pour into jelly mould and allow
to cool. Keep refrigerated and use within
1 week.
Fresh pomegranates are juiced using a
citrus lever press and the resulting juice
is then strained through a fine colander.
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. Keep refrigerated and use within 2
weeks.
House Peach Puree
Peach puree made by macerating 4 cans
peaches (drained), zest of a whole lemon
and a jigger of fresh lemon juice in 1 glass
of Pinot Grigio white wine and 2 jiggers
of orange liqueur (Cointreau) for 24
hours. Lemon zest is then removed and
the mixture is blended up before being
strained through a fine colander. Keep
refrigerated and use within 3 days.
House Spice Mix
A mix of equal amounts ground cinnamon,
ground allspice, ground cloves and ground
nutmeg. Works particular well in fruit and
milk punches.
64 65
Definition of Terms
Regular still water with a hint of lemon
flavour. This is done by adding the zest of
3 lemons to every litre of water and leaving
to sit for a period of 24 hours. Used mainly
in the PHILADELPHIA FISH HOUSE
PUNCH.
A 1:1 ratio of Angostura and Peychaud
Bitters used in SWIZZLES.
Lemon Water
Demerera sugar syrup (1:1 ratio demerera
sugar/boiling water).
Often known simply as “Rose’s”, is a brand
of sweetened lime juice used in mixed
drinks, most notably the GIMLET. It is
made by the British company L. Rose & Co.
(founded 1865) and is sometimes known
as lime cordial.
Raw Cane Syrup
Rose’s Lime Juice
Swizzle Bitters
Lillet Blanc
Lillet (pronounced lee-lay), is a French
aperitif made from a blend of wine,
liqueurs, fruits and herbs. Lillet Blanc
has a golden colour with candied orange,
honey, pine resin, lime and fresh mint
aromas. It is the key ingredient in James
Bond’s martini derivative, the VESPER.
Marasquin
(Maraschino) A clear cherry flavoured
liqueur made from the distillation of green
cherry kernels.
Molasses Syrup
A treacle-like syrup made by combining
sugarcane molasses with boiling water (1:1
ratio).
Orgeat Syrup
A sweet syrup made from almonds, sugar
and rose water or orange flower water.
It has a pronounced almond taste and is
used to flavour many cocktails, perhaps the
most famous of which is the MAI TAI.
Fruit syrups made simply by macerating
fresh fruit of choice in cane syrup for 48
hours. Strain off and keep refrigerated.
Use within 1 week.
House-made Syrup
Kirschwasser
German for “cherry water”, often known
simply as Kirsch in the English-speaking
world, is a clear brandy made from double
distillation of the fermented juice of a
small black cherry. It is colourless because
either it is not aged in wood or it is aged
in barrels made of ash. The cherries used
recently can be either sweet or sour, but in
the past the sour morello cherry was used
with the stone crushed and included. As
the morello cherry was originally grown
all around the Black Forest in southern
Germany, the drink is believed to have
originated there.
This book is affectionately dedicated to my grandmother.
66 67
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