The Lincoln Beverage Menu

8/14/2019 The Lincoln Beverage Menu

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THE LINCOLN PRESENTS...

Taut nerves relax, taut muscles relax; tired eyes brighten,

a better place in which to live.

David A. Embury

Winner of Australian Cocktail List of the Year 2007~ Australian Bartender Magazine

tongues loosen, friendships deepen, the whole world becomes


2/17

Circa 1920's

Bar friends of ours

Sydney's Winter Season

Our personalities

Our 2008 Cocktail List edition is influenced by

The History of The Lincoln

And obviously influenced . . . by you.

Japanese art of the bar

"The cocktail era will probably pass, in its turn,

and make way for great people to "find"

to the modern cocktail with a collection

of miniature drinks: an opportunity

to appreciate a more diverse and quirky

experience for your senses.

by learning to drink and enjoy wines and

no denying that the cocktail's heyday is here;

the Cocktail Hour, so to speak.

Therefore, we must make our bow

and render service to the cocktail."

themselves with respect for their drinking;

malt liquors. Meantime, however, there is

for the next few years every hour will be

The Lincoln presents an avant - garde aproach

Barney Burke 1936


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miniature cocktails

Veronica

served ice cold on the side.

Tanqueray and Beefeater gin stirred dry with your vermouth

Plum pisco and Tuaca whipped with fresh lemon

Rum Shrub

Created in The Little Smith Bar/Tokyo by Mr. Hoshi

MulatinaHavana Reserva, fresh espresso and honey/eucalyptus

cordial, shaken up with Angostura bitters.

Sauza Hornitos Tequila swirled with fresh lemon juice

and a quandong cordial. Served frappe style with

porto bramble

Seasonable fruit is preserved in Havana Especial rum.

We blend it with some sugar and winter spices.

Mr. hoshis martini

and Old Fashioned bitters.

A tiny twist on the New Orleans classic: Yamazaki Whisky

This woman did not even look at us.

Made out o the limited released batch.

apanese sazeracJ

Once, she went out with all o us. She was gorgeous.

Another way to enjoy Mr. Cocktail - the gin martini.

An awesome winter cup.

a drizzle of Tawny Port.

. . . all miniature cocktails $9.50 . . .

served straight up with a prosecco finish.

and Stone,s ginger wine with touches of Peychaud


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abulous fzz

oLD WoRLD

15

BELLINI de LUXE: 1988

Tis Italian prosecco is dry with a strawy edge,which combines well with the sweetness o the ruit.

16

FRENCH 75: 1925A resh, clean and sophisticated mix o Plymouth

gin, resh lemon juice and a hint o sugar,

lengthened with champagne.

Created by Harry MacElhone o Harrys Bar, Paris,

named ater the 75mm feld gun used in the frst

world war.

15

NEW world

ART-DE-Co-llinsJumbled watermelon and kar lime leaves, with

the addition o Belvedere pomarancza, elderower

cordial and a touch o limoncello, served rappe

with some bubbles.

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16

16

ohio

Plymouth gin and sherry are stirred with reshly

pressed pineapple, inished with sparkling Chandon

and a bouquet o mint.

ka-sha-sa

passionruit and pomegranate syrup.

Lengthened with sparkles.

A delicate blend of Canadian Club 12yr.and sweet vermouth with a dash of bitters

and triple sec, topped with sparkling wine.

Hennessy V.S. cognac shaken with white peachpuree, peach liqueur and fresh lemon juice,

A great aperitif.

Sagatiba Velha cachaca shaken with Aperol,

sherry-pineapple cobbler

served on the rocks. Layered with Chandon brut.


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MARTINI

oLD WoRLD

20th century cocktail: 1930

A nicely balanced concoction o South gin, LilletBlanc, white crme de cacao and a touch o resh

lemon. Served icy cold.

ed Haigh a.k.a. Dr. Cocktail says: Tis is exactly

what Art Deco tastes like.

16

Clover CLUB: circa 1930sPlymouth gin shaken with imported French

raspberry puree, resh lemon and a touch o egg

white.

One o several classics invented or the inamousAlgonquin round table o writers, critics and

politicians.

16

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NEW world

16

The toubatini42 Below Passionruit vodka, creme de peche,

resh watermelon, lemon juice and raspberry.

Te judges awarded this drink frst place at the Aus-

tralian fnal o the 42 Below world cocktail cup.

16

A delicate usion o resh apples and lemongrass,

shaken with Zubrowka bison grass vodka, a touch

o apple liqueur and resh lemon juice.

16

apple Jack

Calvados shaken with resh pink graperuit and

homemade grenadine.

Baya meXicanaStroll south of the border with a smooth blendof the legendary Don Julio Blanco, blackberriesand balanced with fresh lime juice.

polished tini

With its origins stretching back to 1933, colonial

New Jersey, this classic has truly stood the test of time.


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short

oLD WoRLD

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algonquin updated: 1935Jim Beam small batch, resh pineapple juice and

dry vermouth are shaken well with Peychauds

bitters and home made velvet alernum.

Tis is a cross between a whisky sour and a rum

punch. Accredited to NY Citys Algonquin Hotel.

16

16

NEW world

CerezaA generous pour o Sauza Hornitos tequila,

and resh pink graperuit juice, completed with

16

Tommys MargaritaA modern interpretation o the classic sour - this

one contains a large measure o Herradura Silver

tequila with resh lime juice and agave syrup,served short over ice. No salt!

16

16

Guarnteed to banish the winter blues.

Chivas 12yr. Addition o soda water is optional.

Rum Swizzle

Appleton Reserve rum swizzled with fresh

lime juice and passionfruit syrup. Served frappe.

se-seco

A twist on the ever-loved Pisco sour.

This classic is complimented with the deft

whisky mac: 1800

Stone's ginger wine perfectly complemented with

The most popular drink on Bermuda island is

Se-seco means ITSELF DRY in Spanish. . . .

. . . if you wonder.

mingled with cherry heering, organic cherry jelly

a dash of balsamic vinegar. Served on the rocks.

synonymous with Goslings Rum.

touches of amaretto, orgeat and apricots.


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Tall and Tiki

Old world

Herradura Silver tequila is mixed with fresh limejuice and soda, with a drizzle of crme de cassis

and a splash of our homemade grenadine.

Planters Punch: 1908

This classic from the carribean shows that

oldest and finest dark rums, features with lemon juice,

gomme and angostura bitters. Charged with soda water.This is a must for all lovers of rum.

Muddled pineapple and fresh ginger juice aremixed and shaken with Peruvian pisco, maple

syrup, fresh lemon and egg white, served long

with a cinnamon dusting.

Tiki World

Hurricane

pineapple, orange, passionfruit, a hint of orgeat

syrup and a dash of Angostura bitters.

Scorpion

Cognac, orgeat syrup, fresh lemon and orange

juices, served in a frosted coupette.

Dark and stormy

and a dash of Angostura bitters, built over ice and

This Aqua Caliente version was unearthed by Dale

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tequila sunrise: circa 1930

De Gro - he King o Cocktails.

pisco special: 1800s

A classic rejuvenated by famed Milk&HoneyBar in London.

Direct from Pat O,

Briens bar in New Orleans

Myer,s dark Jamaican rum with fresh lime juice

,s is one of Jamaicas

The original recipe with no orange juice in sight.

simplicity will always prevail. Myer

a blend of Havana Especial and Blanco rums,

charged with our own, homemade ginger beer.

8 year old Bacardi rum shaken with Hennessy V.S.


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Dear Friends

The name says it all. A tantalizing mixture of

Aptly named by Mr. Fisher, this blend of smooth

Our old accomplice Piere has twisted ginger wine

and pomegranate syrup into the ever popular

Calvados, dry vermouth and lemon juice,

finished with maraschino liquor, served martini

Mr. Charmingby Barry Chalmers

aguamiel by Julian serna

Tanqueray 10 gin, Aperol, mint and a hint

of agave syrup.

coconut, apricot nectar and Sauza Hornitos

will put you in the mood or a estive evening.

pierre cardene

fish ball punch by peter fisher

chino by charlie ainsbury

he tequila connoisseur gives you a healthy

dose o Don Julia reposado, stirred with honeywater and orange bitters. Served in baloon glass.

Sidecar. Peace, love, harmony.

style.

breakfast with irish by pilib irish gannon

Jameson 12yr. Irish whiskey, sherry, lemon juiceand apricot jam. You dont need eyes to see,you need vision.

by Pierre faloun

. . . . all cocktails 18


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V0DKA

RUSSIAN MEHOD

Stolichnaya- wheat & rye 8.5

Stolichnaya Elite - wheat & rye 25

Stoli Vanil- wheat & rye 9Smirnof No.55- rye 10

POLISH MEHOD

Wyborowa- rye 8.5

Belvedere pure- rye 9

Belvedere citrus- rye 9.5

Belvedere pomarancza- rye 9.5

Original Polish- rye 9

Chopin- potato 10Luksusova- potato 8.5

Zubrowka Bison Grass- grain /odorata grass 8.5

WESERN EUROPE

Grey Goose / France- wheat 12

Ketel one / Holland- wheat 8.5

SCANDINAVIA

Absolut Peppar / Sweden- winter wheat 8.5

Level / Sweden- winter wheat 12

Finlandia / Finland- barley 8.5

RES OF HE WORLD

Babicka wormwood / Czech Republic- Corn

42 below / New Zealand- wheat 8.5

42 below passionruit / New Zealand- wheat 8.5

9.5


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GIN

Plymouth 8.5

Beeeater Te Crown Jewel 10.5

Beeeater 8.5

Martin Millers Westbourne Strength 12

anqueray 8.5

anqueray no.10 12

South 9

Junipero 12

Filliers Graan Jenever 9

Hendricks 11

Bombay Sapphire 8.5


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RUM

Angostura 1919 / rinidad 9.5

Appleton Estate VX / Jamaica 8.5

Appleton Estate Reserve / Jamaica 9

Appleton Estate Extra / Jamaica 10

El Dorado Spiced Rum / Guyana 9.5

English Harbour 5yr / Antigua 9.5

Havana Club Anejo Blanco / Cuba 8.5

Havana Club Anejo Especial / Cuba 8.5

Havana Club Anejo Reserva / Cuba 9

Havana Club 7yr / Cuba 9.5

Inner Circle Green / Australia 8.5

Matusalem Gran reserva 15yr / Dominican Republic 11

Matusalem Clasico 10yr / Dominican Republic 9.5Mount Gay Eclipse / Barbados 8.5

Mount Gay Extra Old / Barbados 10

Myers Dark Rum / Jamaica 9

Pampero Especial / Venezuela 8.5

Pampero Anniversario / Venezuela 15

Bacardi 8yr / Bahamas 9.5

Bacardi 151 / Puerto Rico 11.5

Pusser Navy Rum / British Virgin Islands 9.5

Pyrat XO / British West Indies 14

Ypioca Cachaca / Brazil 9.5

tequila

Herradura silver 9

Don Julio blanco 11

Gran Centanario Plata 12

El Jimador reposado 8.5

Jose Cuervo radicional reposado 10

Herradura reposado 10

Don Julio reposado 13

Sauza Hornitos reposado 8.5

Herradura anejo 12

Jose Cuervo Reserva de la Familia anejo 21.5


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whisky

BOURBON AND ENNESSEE WHISKEY

Jim Beam Small Batch 8.5

Wild urkey 86.8 proo 8.5

Wild urkey Rare breed 11

Makers Mark 9

Woodord Reserve 11

Bookers 12

Bakers 11

Bulleit 9

Jack Daniels 8.5

Jack Daniels Single Barrel 12

BLENDED

Chivas Regal 12yr 9.5

Te Famous Grouse 8.5

Compass Box Te Spice ree 11

&B Rare 8.5

W Black label 9

W Blue Label 36

IRISH, CANADIAN AND RYE

Jameson 9

ameson 12yr 11

Bushmills Malt 9.5

Canadian Club 8.5

Canadian Club 12yr 9

SINGLE MAL

Te Islands

Islay

Lagavulin 16yr. / south shore 14

Full bodied, smooth and frm, peaty dryness, oily

and grassy.

Laphroaig 10yr. / south 11

Medium body with seaweedy and salty palate.

Orkney islands

Highland Park 12yr. 12

Medium body, succulent palate with heather-honey

sweetness.

Yamazaki 12 yr. 11

Medium bodied with the aroma of dried fruits and

honey. It has delicate, mellow taste with a lingering,

woody, dry finish

Japan


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whisky

Skye

alisker 10yr

Full, slightly syrupy body, smokey, malty sweet with a

developing pepper undertones.

11

Lowlands

Glenkinchie 10yr 11

Light but rounded with demerara and cinnamon on

palate, gingery nish.

Northern & Western Highlands

Glenmorangie 10yr / Northern highland 11

Light body, aromatic and malty-sweet tones that are

creamy/buttery.

13

Firm and smooth, delicate at rst, ragrant, ruity,

then waxy, becoming smoky. Dry.

Central Highlands & Speyside

Glenddich Solera reserve 15yr. / Duftown 12

Light and smooth, silky with favours o white choco-

late, pears and cream.

Glenddich 30yr. / Duftown 47

Sot and ull, sherry, raisins, chocolate, ginger.

Luxurious.

MacKillops Choice (Glen Keith October 1972) /Speyside 32

Light, elegant, semi-sweet nose with medium palate,

foral, creamy nish.

Te Macallan 12yr. / Speyside 12

Full and smooth, foral with hints o currant.

Oban 14yr old/ Western Highlands


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Cognac

Hennessy VS 9.5

Hennessy VSOP 13

Hennessy XO 28

Hennessy Private Reserve 35

Hennessy Paradis Extra 53

Hennessy Richard 235

Paul Giraud Napoleon GC 20

Renier XO 25

Armagnac and calvados

Blanche de Labouc, Folle Blance 10

Chateau ariquet Folle Blanche 5yr. BA 15

1996 Victor Gontier Domrontais 15

1985 Delord Bas Armagnac 25

GRAPPA

Vedrenne Marc de Bourgogne de Caveau 12

FRUIT eau-de-vie

G.E. Massenez Kirsch 15

APERiti, vermouth, bitters

Aperol 7.5

Averna 8

Campari 7.5

Cinzano Rosso / Bianco 7.5

Noilly Prat Dry 8Pimms No.1 Cup 7.5

Punt E Mes 7.5

Lillet Rouge / Blanc 7.5

Dubbonet 7.5

Jagermeister 8.5

Pernod 9

Green Fairy Absinth / Czech Republic 13

La Fee Parisian Absinth / France 15


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LIQUEURS

Agavero Tequila liqueur 10

Baileys 8.5

Drambuie 9.5

Dom Benedictine 9Cointreau 8.5

Chambord 8.5

Frangelico 8.5

Cherry Heering 8.5

Luxardo Limoncello 8.5

Luxardo Maraschino 8.5

Mandarine Napoleon 8.5

Amaretto di Saronno 9.5

Grand Marnier 8.5

Tuaca 8.5

Toussaint 8.5

Opal Nera black sambucca 8.5

Opal Nera white sambucca 8.5

Chartreuse Green 10.5

Plymouth Sloe gin 8.5

Beer

Leffe Blonde

Kronenbourg 1664

Staropramen

Corona

Asahi

Pure Blonde

Cascade Light

9

9

9

9

9

8

6.5

BELGIUM

FRANCE

CZECH REPUBLIC

MEXICO

JAPAN

Crown Embassador 2008 Reserve LagerLimited Edition (5000 bottles)

victoria

70

victoria

tasmania


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BAR FOOD MENU

TASTING

8

Fillet Steak Tartare with Tomato Fondu, Aiolo & Crostini 12/18

Rock Oyster with Chilli, Galangal, Corriander & Lime

or Eschallot & Aged Red Wine Vinegar3.5

11

13

LARGER DISHES

Sherry Marinated Artichokes with Peas, Labne, Mint and 19

Grilled Brocollini with Focaccia and Anchovy Hollandaise 17

SIDES & SALADS

6Sourdough Bread Basket

Vine Ripe Tomato & Persian Feta with Black Olives & 16

Wagyu Fillet Steak au Poivre 46

Plate of Italian Cured Meats & Ham 24/42

Crisp Pastry

Polenta Chips with Avocado, Tomato & Tamarillo Salsa

House Roasted Spiced Nuts & Olives

Goats Cheese Stuffed Zucchini Flowers with Pepperonata

Sage & Pinenut Beurre Noisette

12Duck & Corriander Tortelino with Shiitaki & Shallot

Salad & Ponzu Dressing

Aged Balsamic Dressing

Paris Mash 9

Glazed Dutch Carrots 9

Beetroot, Asparagus & Potato with Pancetta, Red Onion 15

A larger menu is available in The Restaurant or on request.

& Half Soft Boiled Egg


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heesE

COLSON BASSE SILON

Crumbly, rich, medium sharp blue piquancy and spicy

avours to nish.

ROQUEFOR PAPILLON

Arguably the best blue cheese in the world, cave-aged by

he Societe Fromagerie, buttery with deep blue veins o

mould.

HOLY GOA LA LUNA

MARY QUICKS 3 YEAR CHEDDAR

COULOMMIERS ROUZAIRE

Known as the Ancestor o Brie. Made by the amous

Cheese maker Robert Rouzaire. Te avour is well bal-

anced with mushroom and butter characters and a slight

almond taste.

EPOISSES BERHAU

According to legend, Epoisses was invented at the begin-

ning o the 16th Century by Cistercian monks. Sot

buttery silky and at once sweet and salty.

COME LE FOR AOC

t is not possible to sum up in a mere ew words the in-

credible diversity o taste that characterizes Comte. It is

at once rich, roasted, milky and mild, salty and slightly

weet with nutty overtones.

One Piece Selection 12

wo Piece Selection 18

Tree Piece Selection 27

Lincoln asting Plate 38

Hand crafted on Sutton Grange Organic Farm. The

process is based on the traditional French soft curd

tyle using slow lactic acid fermentation. Matured, it

has a creamy, full bodied interior with a citrussy tang

and nutiness.

An ancient, hard, cloth bound cows milk cheese. Firm

moulding in the pate. Big flavour with intense acid

and slightly crumbly when cut and occasional blue

characters with sweet, nutty overtones and great length

of palate.

Documents

The Lincoln Beverage Menu