merchant hotel bar book 2010

7/29/2019 Merchant Hotel Bar Book 2010

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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, Belast now

has its own James Bond set in the orm o a glamorous new

bar which boasts the most expensive cocktail in the world

and is set amid the opulence o the ve-star Merchant Hotel.

Local man Sean Muldoon, who has a reputation or doing

or bars what Gordon Ramsay can do or a restaurant, has

taken the helm with the aim o securing global recognition

or 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 under

his belt include best drinks selection and best restaurant so

it is sae to say he knows his trade. But it is the bar at the

Merchant 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 special

and dierent to have a drink. For the international visitor,

I think they will nd something they will identiy with and

really respect.

So sel-assured is Muldoon that one cant help thinking

his vision or the bar might just become a reality.

I am very happy at the Merchant and I eel ully

challenged, he says. I honestly eel that we are going to

create a world class bar that will be talked about across the

globe. It will take time - reputations arent built overnight -

but we will get there. And I know Ive got a team behind me

who believe ully in the vision I have got.

Shaking up the Belast Bar Scene

By 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 Belast

The Merchant Hotel Bar Book Volume III

By Sean Muldoon and Jack McGarry 2009

Photography 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 Rened 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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68

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102

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The Southside

Plymouth Gin, resh lime juice,

resh spearmint, cane syrup,

aromatic bitters and chilled

seltzer 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 syrup

and chilled seltzer water

9.95 See Page 29

Pimms Cup

Pimms No 1, resh lemon juice,

resh ginger extract, cane syrup


9.95 See Page 23

Bramble

Bombay Sapphire Gin, blackberry

liqueur, resh lime juice, resh

blackberries and cane syrup

9.95 See Page 53

Blushing Lady

ABSOLUT Vodka, reshpomegranate juice, resh white

graperuit and lemon juices,

house-made orgeat syrup and a

dribble o rosewater

9.95 See Page 59

Cosmopolitan Daisy

Plymouth Gin, curacao, resh

lemon juice, house-made

raspberry cordial and chilled

seltzer water

9.95 See Page 45

t a GlanceOur top 12 Selling

Drinks:


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Fog Cutter

Hennessy VS Cognac, Havana

Club Anejo Rum, Plymouth Gin,

Fino Sherry, orange and lemon

juice and house-made orgeat

syrup

9.95 See Page 71

Champagne Cocktail

Moet & Chandon NV, cane syrup

and aromatic bitters

14.50 See Page 13

Mr Harrison

ABSOLUT Vodka, curacao, resh

lime juice, resh kumquats, resh

basil, house-made orgeat syrup


9.95 See Page 31

Finn McCool

Finlandia Vodka, Amer Picon,

house-made passion ruit cordial,

resh lemon juice and chilled

tonic water

9.95 See Page 27

Gin-Gin MulePlymouth Gin, resh lime juice,

resh spearmint, cane syrup,

aromatic bitters, resh ginger

extract and chilled seltzer water

9.95 See Page 33

The Phoenix

Plum-inused Poitin, poire eau

de vie, resh lemon, local fower

honey and pure County Armagh

apple juice

9.95 See Page 51

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Style:

ELEGANT

REFINED

Drinks of the

and


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- Champagne Cocktail

- Alonso (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, namedthe 'Champagne Cocktail'. The rst reerence to thisbeverage appeared in 1850 when Frank Marraytt, whowas travelling around San Francisco, stated, More Frenchwines are drunk in Caliornia, twice over, than by thesame population o the United States.

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

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

A recipe appears in JerryThomass 'How to Mix Drinks orThe Bon-Vivants Companion'

(1862). Jerry served his Champagne Cocktail over ice andpoured the ingredients back and orth to achieve a 'oamyhead'. We wanted to replicate this method so we makethis drink over ice, although we dont pour it back andorth, as that loses its bubbling sensation.

Many people also associate Cognac with this drink;however this was only added in 1898 by Delawaremixologist Joseph Haywood who simply advised: "Addone hal glass brandy. Dierent bartenders guides usedierent recipes; however or this volume o the bar bookwe wanted to get closer to the rst Champagne Cocktail,the drink that was known as a Morning Bracer. We eelthis drink is a beautiully rereshing 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.

- Alonso:

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

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

ChampagneCocktail

The

Variants and Mixology:

All 14.50

Elegant and Rened

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The Bellini was invented sometime in the late 1930s byGiuseppe Cipriani, ounder o Harrys Bar in Venice. Henamed the drink the Bellini because o its unique pinkcolour, which reminded Cipriani o the colour o the togao a saint in a painting by teenth century Venetian artistGiovanni Bellini. The drink started as a seasonal specialityat Harrys, a avourite haunt o Ernest Hemingway, SinclairLewis and Orson Welles, situated right on the Saint Marks

Bay waterront area.

Later, the drink also became popular at the barsNew York counterpart and, ater an entrepreneurial

Frenchman set up a business to ship resh whitepeach pure to both locations, it became a year-roundavourite.

The Bellini consists o pured white peaches and Prosecco,which is an Italian sparkling wine. The original recipewas made with a bit o raspberry or cherry juice to give

the drink its unique pink glow. Due, in part, to the limitedavailability o both white peaches and Prosecco, severalvariations exist today.

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

pure and two thirds Prosecco.

At the Merchant we preer not to use rozen purees o anynature, so we make our own peach mix by rst drainingo 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 blenderand strain the mixture through a colander to obtain thedesired consistency.

The

- Classic White Peach Bellini:Stir over ice 60mls house-made peach pure, 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 graperuit juices, cane syrup and Moet & ChandonChampagne (NEW)


All 14.50

B

ellini

Elegant and Rened

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DRINKSOF THE

RICH &FRUITYSTYLE :


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- Pineapple Pisco Punch Bowl

- Seaarers 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 theEnglish colonies in India. The word is rom the Hindustani

panch, meaning 've'; reerring to the ve ingredients thatare used in the drink, namely tea, arrack, sugar, lemonsand 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 preaced by abowl o Punch passed rom hand to hand, while the liquorwas drunk rom the bowl.

Punch became popular in New England just asit did in old England, in act, wherever English-speaking sea rovers could spread word o thenew drink. In 1682 John Winthrop wrote o thesale o a punch bowl in Boston, and in 1686 JohnDunton told o more than one noble bowl o Punch

in New England. Punch was popular in Virginia,it was popular in New York, it was popular in

Pennsylvania. William Black recorded in his diaryin 1744 that in Philadelphia he was given cider and Punchor lunch; rum and brandy beore dinner; Punch, Madeira,

Port, and Sherry at dinner; Punch and liqueurs with theladies; 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 theywere 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 wereimported 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.

- Seaarers 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 timethis beverage appeared in print was in an article in 'TheGentlemans Magazine' by William Burton and Edgar Poeduring the year o 1837. They said: ...the 'cobler', a lightvinous Punch, exceedingly well iced, and grateul to thedelicate aesophagus.

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

main point o dierence between the Cobbler and thePunch is that the Cobbler is not spiced. However I willleave it to Richard Bonnycastle, who wrote Canada andCanadians in 1846, to describe what a Cobbler is: ...buthe does. I am ashamed to say, admire a Sherry Cobbler.

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

with a tool made like a drawing knie or carpentersplance, set ace upwards. Collect the rasping, thene rasping, mind, in a capacious tumbler; pour

thereon two glasses o good Sherry, and a good spoonulo 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 orvermicelli.

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 DaveWondrich writes in his book Imbibe: Sherry Cobbler wasthe killer app that brought it (the straw) into common use.

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

Bartenders Manual in 1888: The Sherry Cobbler iswithout doubt the most popular beverage in the country,with ladies as well as with gentlemen.

TheSherry

Cobbler

- 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 thePimms Cocktail, is a brown burgundy-coloured, gin-based, semisweet, ruity liqueur. The liqueur is so stronglyassociated with the Pimms Cocktail that the drink is otencalled the Pimms Cup.

The Pimms history begins in London in 1823, when JamesPimm 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 commerciallyand the drink became a must-have concoctionamong the ashionable socialites o England.

Ater the Second World War he ollowed with PimmsNo.2 Cup, made with a Scotch base and Pimms No.3 Cup,

with a brandy base. Eventually six Pimms Cup versionswere 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 drinko Wimbledon, enjoying a relationship similar to thato Mint Julep and the Kentucky Derby. Traditionally thedrink is served long with lemonade or ginger ale and uses

plenty o seasonal ruit.

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

juice topped up with chilled seltzer water.

ThePimms

Cup

- 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:

HennessyVS 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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- 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 olime, lemon or cucumber. This drink was introduced bythe army and the British East India Company in Indiaduring the nineteenth century. They had been searchingor ways to get their men to ingest quinine, which is usedto treat malaria and has at times been thought to repelmosquitoes.

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

well and soon the drinks popularitywas established.

Although todays tonic water has noreal medical role (the amount o quininein modern tonic water is a raction o

what is needed or the treatment omalaria), the Gin and Tonic still remains a very populardrink. Tonic water available today contains less quinineand is consequently less bitter. Because o its connectionto warmer climates and its rereshing nature, this drink ismore 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 FeverTree Natural Tonic Water because o its resh, cleancitrus favour. We believe that these two products mixedtogether, served long over ice then garnished with a thinsliver o resh cucumber, is the perect way to enjoy thisdrink.

TheGin 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:**FinlandiaVodka, Amer Picon, house-made passion ruitcordial, resh lemon juice and chilled tonic water (NEW)


All 9.95

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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 thecreation o the Singapore Sling, people nowadays largelyassociate the Sling with tropical juices and grenadine,which is a travesty. The Singapore Sling was created

during the early 1900s, in Singapores abulous RafesHotel.

The Singapore Sling is oten touted as a'pre-tiki' tiki-style drink, due to its useo resh lime juice, pineapple juice andother ingredients and was created by

Hainanese-Chinese Bartender, Mr. NgiamTong Boon. Cocktail historian Ted Haigh believes that theSingapore Sling concocted at Rafes these days bears noresemblance to the original recipe. The earliest reerence

anyone has ound to a pineapple-based Singapore Slingis rom 1977 and this is rom the nephew o Ngiam Tong

Boon.

Beore 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 theSingapore Sling.

The recipe we use is based on one listed in StanleyC. Arthurs book, 'Famous New Orleans Drinks and How

to Mix Em' (1937). That recipe contains dry gin, apricotbrandy, cherry brandy, lime juice and chilled seltzer.We tweaked this recipe and added Sloe Gin, resh gingerextract, cane syrup and aromatic bitters - to make it atruly rereshing 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 chil ledseltzer water (NEW)

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

- Solomon Sling (Chad Solomon):Beeeater 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 ater a great hoax that occurredin 1874 and was kick-started by people living in NewYork, Pennsylvania and elsewhere in the United States.Mr. Collins was an imaginary villain who was meantto be running around the cities bad-mouthing people.The people he was supposedly bad-mouthing wereunderstandably upset and keen to know who this villainwas. Newspapers encouraged the hoax by printingsightings and urging citizens to nd the slanderer. Moreoten than not, the attempt resulted in the victims making

complete ools o themselves.

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

the name or the drink.

By 1878, the Tom Collins was being served in thebarrooms o New York City and elsewhere. It wasidentied 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 theashionable 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 andis topped with chilled seltzer water. Other componentsmay 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 graperuit juice,2 dashes orange bitters and top up with chilled seltzerwater. Garnish with an upturned wedge o resh rubygraperuit and serve with a long straw.

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

- Mr. Harrison:**ABSOLUTVodka, 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 oProhibition-era Chicago, as gangs battled or the controlo superior alcoholic spirits. The Northside gang thatwas led by Dion OBanion had secured the good spirits

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

apparently, the drink was born. However there isno evidence that the Southside was ever served in

Prohibition Chicago and it is well documented thatSaltis and McErlane ocused only on orcing saloonsinto selling their beer and beer alone.

Others reckon the drink originated at the SouthsideSportsmens Club in the Hamptons, Long Island. This couldwell be the case as the men who shed and hunted atthis club did their golng, riding, and racquet sports at

places such as the Rockaway Hunting Club, the MaidstoneClub and Piping Rock, which might explain how the drinkspread to become the denitive summer drink o thecountry club set.

The 21 Club in midtown Manhattan and a variety oother post-Prohibition era clubs also make a claim to theSouthsides birthright. However, once again, theres beenno direct chain o documentation produced to veriy ordeny 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 theMojito. There are accounts o a Punch-style Mojito beingin existence since beore this time, but the long, rereshingMojito 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 itwas 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:**Beeeater 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):Beeeater Gin, resh lime juice, resh spearmint, reshginger extract, aromatic bitters, cane syrup and chilledseltzer water.


All 9.95

LONG and Refreshing

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

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

Only six years ater Prohibition he madethe biggest gamble o his career. Hebought the rights to an unknown productcalled 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 tryhis 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 suggestedthey try the vodka as a Cocktail base. Morgan had beentrying to market his homemade ginger beer or sometime 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 mugthat wore the Moscow Mule brand and had a kicking muleinscribed on the side.

Martins marketing ploy o the Moscow Mule wasingenious. Using a Polaroid camera, Martin asked barmento pose with a bottle o Smirno and a copper mug-lledmixture. Leaving one copy in the bar, Martin visited thenext bar showing the competitors the sensational secretCocktail. 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, 25mlsresh 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 aresh 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)


All 9.95

TheMoscow Mule

LONG and Refreshing

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Icy drink mixtures with rum, rst identied as Swizzlesand later as Rhum Swizzles, have been mentionedin literature in a variety o locations since the mid-eighteenth century. In these earliest versions, the drinktypically consisted o one part o rum diluted with veor six parts water (sometimes with additional aromaticingredients), which was mixed by rotating between the

palms a special orked stick made rom a root.

In his 1909 book, 'Beverages, Past andPresent: An Historical Sketch o TheirProduction', Brotherhood Winery ownerEdward R. Emerson asserted that RhumSwizzles originated on the Caribbean island

o Saint Kitts. American naturalist and writer FrederickAlbion Ober noted in 1920 that the great drink o theBarbados 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 nativeplant, or an allspice bush.

Rhum Swizzles were the drink o choice at what waspurportedly 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 reerenced in a book written byJoseph Hergesheimer, which reers to the drink containing

Bacardi Rum and bitters, as well as a swizzle-stick made

o sassaras.

- 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 alcoholichighball style drink that is popular in many BritishCommonwealth countries, such as Australia and Bermuda.

It consists o dark rum, ginger beer and resh lime servedover 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 BermudasNational Drink, a description that is oten applied to theRhum Swizzle as well.

The Dark n' Stormy has its origins in theginger beer actory that was run as asubsidiary o the Royal Naval Ocers 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 alot,observed that the drink was the colour o a cloud onlya 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 actuallyunlawul!

- 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. 'MintJulep' rst appeared in print in a book by John Davis thatwas published in London in 1803. In it he described theJulep 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 androse-petals. The beverage had a delicate and rereshingscent that people thought would instantly enhance the

quality o their lives. When the julab wasintroduced to the Mediterranean region, thenative population replaced the rose-petals withmint, a plant indigenous to the area. The MintJulep, as it was now called, grew in popularitythroughout Europe.

The rst Mint Juleps were made with rum, rye whiskey

and other available spirits. Kentucky Bourbon whiskeywasnt widely distributed until later in the nineteenthcentury. The drink's popularity came to rest in theagricultural regions o the east and southeast, wherearmers awakened at dawn. The Julep was originallyserved as a morning drink - the spirited equivalent ocoee in todays society.

The tradition o sipping Mint Juleps migrated westwardto Kentucky, and soon became associated with horseracing. In 1816, the Kentucky Gazette mentioned MintJulep Cups being awarded as prizes at horse races in theCommonwealth.

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

- Kentucky Mint Julep:Muddle hard in a pre-chilled stainless steel julep cup50mls Woodord 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:HennessyVS 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)

The Daiquiri

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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 HarryMacElhones 'Barfies and Cocktails' (1927). It was a drinkthat was served at The Pegu Club in Yangon, Myanmar(ormerly Rangoon, Burma). As the British Empireexpanded throughout the 1800s, The Pegu Club was setup as a 'Gentlemans Club' to oer the British people whohad settled there a relaxing environment that was arrom home. The club may have been established as earlyas 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 thegolden mystery upon its banks. Theiniquity 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 usedRoses Lime Juice, or resh lime juice, since the originalrecipe did not speciy. Printed recipes ater the drinks1927 debut in Harry MacElhones book specicallymention resh lime juice, though. But it should also bestated that gin and Roses Lime Juice were the perennialcolonial avourites.

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

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

The

Pegu ClubCocktail

- Pegu Club Cocktail:

Shake together over ice 35mls Beeeater 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:Beeeater 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 oSantiago de Cuba on Cubas eastern side. It was createdby an American mining engineer called Jennings Cox anda Cuban engineer called Pagliuchi.

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

days work. The drink was shaken over ice in a cocktailshaker and served straight up. It was namedDaiquiri ater 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 Hotelin Santiago de Cuba, where both American and Cubanengineers would turn up each evening especially to orderit. Consumption o the drink remained localized until 1909,when Admiral Lucius W. Johnson, a US Navy medical

ocer, 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 inHavana beore making its way into the hands o ConstanteRibalaigua Vert, a bartender at the Floridita Bar on theCalle Obispo. He added maraschino and cracked ice tothe original recipe and blended everything together in anelectric blender, thus creating the more commonly knownrozen version o the drink in 1912.

- Daiquiri Naturale:Shake hard over ice 50mls Bacardi Superior Rum, 15mlsresh lime juice and 7.5mls cane syrup. Double-strain into

a 3oz coupette and garnish with a resh lime wedge.

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

juice and maraschino liqueur.

- Companero:**Havana ClubAnejo 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, andis enjoyed in restaurants, bars, and many householdsthroughout the country. Once almost unknown outside

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

Cachaa is Brazils most commondistilled alcoholic beverage. Like rum, itis made rom sugarcane; or rather, itsmade rom sugarcane alcohol, obtainedrom the ermentation o sugarcane juicewhich is aterwards distilled. It has amuch stronger favour and aroma thanrum because its distillation processretains more impurities.

The word 'caipirinha' is the diminutive version o the word

'caipira', which reers to someone rom the countryside,the equivalent o the American English hillbilly. Its exacttranslation 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 workerson Brazils sugarcane plantations looked or a palatableway to drink the cachaa they were helping to produce.

An alternative story has it that Portuguese slave tradersreturning 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 withresh cracked ice and garnish with a lime wedge. Servewith a short straw.

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

- The Elixer:**

Sazerac 6yrRye Whiskey, Green Chartreuse, resh lemonjuice, 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 oNew Orleans in the mid-nineteenth century - and more

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

popularity in those days.

The aorementioned 'garnish' is a sugar-rim on theoutside o a glass with the skin o a lemon around itacting as a second lip to the glass. This was purelya local drink until the advent o Jerry Thomas,who must have met Santini and/or had his drinkswhen 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; resultingin a much sourer version o the original drink. Thisappears to be the recipe most modern interpretations othe Crusta come rom.

The Crusta is widely considered to be the drink thatplanted a seed o change in the Cocktail world; a seedthat would lay dormant until the 1890s, when suddenlyeveryone started putting lemon juice and lime juice andeven 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 with

a long spiral o lemon zest perched upon the rim o theglass.

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

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

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

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


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

Harry Craddocks 'Savoy Cocktail Book' (1930) lists a drinkcalled a Mississippi Mule, which is a simpledrink composed o 2/3 Dry Gin, 1/6 reshlemon juice and 1/6 Crme de Cassis. Anothercomparison is called the Blackberry Beauty,which consists o 1 part lime juice, 2 partsblackberry 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 oCocktail, the Fix. The Fix was a Sour-style drink that used

a ancy syrup or cordial and many bartenders employedthe use o raspberry o blackberry cordials. Jerry Thomasopted or raspberry in his Hollands Gin Fix in 1862.

Dick Bradsell is the godather o the modern Cocktail era.Hes the reason there is now a string o proessionalbartenders all over the UK creating elegant andsophisticated drinks. He pioneered simplicity with all hisdrinks and believed antastic drinks should not be overlycomplicated, as drinks which are hard to make dont havelongevity. 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 glassover 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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The Clover Club was an organization that met at theBellevue Stratord Hotel Bar in Philadelphia rom the late1800s until about the start o the First World War. It wasa club dedicated to ne eating, drinking and all roundgeneral revelry and its members were mainly lawyers,actors, writers and business types.

No-one knows or sure when the drink bearing the same

name was created or who it was that created it, but it isthought to have originated quite late in the clubs history -some people suggesting around 1910.

Some recipes call or Vermouth in the drink and somedont; some recipes call or the use o resh raspberriesand some call or raspberry syrup; some suggest usingresh lime juice instead o lemon juice - its all down to

personal preerence really. We use Sweet Vermouth inour version because we eel it complements the raspberrysyrup really well and lends this drink a lovely richness

that it doesnt otherwise have.

A Clover Club Cocktail that has been garnished with amint lea is called a Clover Lea.

TheClover

Club

- Clover Club:Dry-shake 30mls Plymouth Gin, 30mls Martini Rosso,15mls house-made raspberry cordial, 20mls resh lemon

juice, 2 resh raspberries and the white o hal an egg.Shake again over ice and then strain into a 7oz coupette.

Garnish with (or without) a mint lea.

- Maiden's Prayer:Beeeater Gin, Cointreau, resh lemon and orange juices,cane syrup and egg-white.

- Celery Sour:Plymouth Gin, resh lemon juice, house-made pineapplecordial, celery bitters and egg-white (NEW)

- Aviation:

Beeeater Gin, Creme de Yvette, resh lemon juice andcane syrup.

- The Last Word:Beeeater Gin, Green Chartreuse, maraschino liqueur,resh lime juice and cane syrup.


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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 hisbrother was getting married and or his wedding presentDanny created a special drink which he called Margarita- ater the lady David was marrying. This all took placein Puebla Mexico in 1936. The salt rim explanation comesrom Margarita supposedly liking salt with whatever sheate or drank and, thereore, she salt-rimmed the glass!

Another story comes rom Sara Moraleswho is an expert in the eld o Mexicanolklore. She claimed the drink wascreated by Dona Bertha, who owneda 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 cooleras well and Americans nd it very unusual. Take 2 ponieso good Tequila, the juice o 1 lime, 1 tsp sugar, and 2dashes o orange bitters. Stir in a collins glass with lots osmall ice, then ll with club soda.

The last story is about a wealthy Dallas socialite calledMargarita 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. Herormula was 2 parts Tequila, 1 part Cointreau and 1 partlime 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 theworld today.

TheMargarita

- Margarita:Shake over ice 40mls Cazadores Blanco Tequila, 20mlsresh 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 WhiteLady has a very controversial history. Harry Craddock othe American Bar at the Savoy Hotel in London and HarryMacElhone o Harrys New York Bar in Paris have bothsaid they created this drink and both men have plausibletheories behind its creation.

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

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

Bar. It was while here that Harrywrote a book called 'Barfies andCocktails' (1927), which contained

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

years beore he changed that recipe by substituting thebrandy and Crme de Menthe or resh lemon juice andCointreau - and thus the White Lady we know today wasborn.

However, Harry Craddocks 'Savoy Cocktail Book' (1930)also has a White Lady listed in it and it was MacElhonessecond White Lady recipe that was eatured. Many peopleargue that it was Craddock himsel who created thesecond version o the drink but to this day, no-one knowsor sure. Although it should be said that the White Lady

was extremely popular in the Savoy during those daysand according to Belast 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 halan 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 whitegraperuit 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:Beeeater Gin, white Creme de Cacao, Lillet Blanc andresh 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 TheImperial Cabinet Saloon rom Emile Sunier. The Cabinetwas located at the corner o Gravier and CarondeletStreets and above it, on the second storey, was a popularrestaurant 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 NewOrleans saloons o that time. For it was only at the Ramos

establishment that one could one get whattasted like a real Gin Fiz(z). Visitors andlocals alike focked in their droves to theRamos dispensary to down the rothy dratthat Ramos alone knew how to make to

perection. One poetical sipper eulogized itthus: Its like drinking a fower!

The Ramos Gin Fiz(z) had remained a secret until theenactment o Prohibition in the US. As CharlesH. 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 to generous aberration during our alleged and ridiculousdrought o the Prohibition era. Thinking that the ormula,like any history dealing with the dead arts, should beengraved on the tablets o history, it was given to theworld ater 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 oneshoulder to the next, ater each had literally shaken hisheart out chilling the drink...

The Ramos Gin Fiz(z) was dierent rom the regular GinFiz(z) in that it incorporated vanilla essence, orangefower water and cream however, the signature o thedrink was that it required a very vigorous shake in orderto achieve the appropriate 'ropey' texture.

TheR

amosGin 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 ohal 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 prejudiceare well known reasons or confict over the last ewcenturies, but alas two countries have ound somethingnew to ght over - a Cocktail, or more specically, the

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

a lot o discussion in both countriesand both take their heritage o thisdrink very seriously indeed. Peruholds a national Pisco Sour Day on therst Saturday o every February andChile holds its on 15th May. The two

countries have accounts o how they created the spirit butits 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 TheMorris Bar in the capital city Lima. He created the drinkin 1920 as a twist on the Whiskey Sour and his drinkbecame very popular with the locals - so popular in actthe 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 storyby 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 portsidetown o Lquique to settle and open his own bar. Once hegot his place he started to experiment with his belovedwhiskey.

He added Limon de Pica and a dribble o sugar and heobtained perection. The drink spread to all social clubsand bars o the area and it was absolutely adored. It wassaid that he oten swapped whiskey or the native Piscoin his beloved drink and thereore created the Pisco Sour.Lquique became a Chilean city in 1884.

ThePisco 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:

Woodord ReserveBourbon, 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 aroundrom its inception in 1905 right through until the start o

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

There are many conficting belies as to how this drinkcame about. Some say its due to the act that Applejack isused and it is rose coloured. Another story is documentedby Albert Stevens Crockett, who authored the 'Waldor

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

o a Jacqueminot rose, when properlyconcocted.

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

gambler and underworld gure during the early 1900s.

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

published on the Jack Rose. That book is 'Imbibe' by DaveWondrich and in it he unearths a paper rom 1905 calledthe Police Gazette, which states: Frank J. May, betterknown as Jack Rose, is the inventor o a very popularCocktail by that name, which has made him amous asa mixologist. Frank May was believed to have beenemployed at Gene Sullivans Ca in Jersey City and itsalso believed that it was here he created the Jack Rose- which would make sense, as the home o Applejack isindeed New Jersey.

The Jack Rose is variable in that it can be completelydierent depending on what recipe you ollow. In RobertVermeires 'Cocktails and How to Mix' (1922), he saysthat a Jack Rose can be made with raspberry syrup orgrenadine. In his book 'Famous New Orleans Drinks and

How to Mix Em' (1937), Stanley Arthur states that it shouldonly 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 bedocumented in a bartenders guide.

TheJack Rose

- Jack Rose:Shake over ice 35mls Applejack Bonded Proo, 25mlsresh 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 limejuice 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 alreadytravelled the world. It was dreamt up by Samuel Rosso Milk & Honey in New York and is an excellent takeon a Whiskey Sour. Talking about the drink, Sam says:The year was 2004 and while FC Porto were winningthe Champions League, the last Oldsmobile was rollingo the assembly line in Lansing, Michigan. We were

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

I essentially did a ri on a Gold Rush (a Bourbon Sourdone with honey) which could also be calledan Old Joe Sour or Honey Sour i reerringto Sauciers Bottoms Up? The Bourbonwas replaced with the Asyla and the honeywas cut in hal and bumped up with oursweetened 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. Bartenderswere not experimenting with any good Scotches. I reallywanted to utilize the smokiness o an Islay withoutoverpowering the Cocktail. This Cocktail also appealedto both the sexes and is what I call, a 'gateway' WhiskeyCocktail, as it is a good starting point or a Scotch novice,but also has a ton o complexity to satisy any hardenedwhiskey drinker.

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

ThePenicillin

- 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 lemonjuice, 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

The LittlePolynesian

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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 isthe 'Long Island Iced Tea' o exotic drinks. It doesnt cutog so much as put you in one, which even its inventorhad to admit. Fog Cutter, hell, Trader Vic wrote o hiscreation, Ater two o these, you wont even see thestu!

Eventually Vic took pity on the beogged and replaced his

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

instead o shaking.

Ater the Mai Tai and the Scorpion,the Fog Cutter became Vics thirdmost amous concoction. As suchit was oered in many other

restaurants, in many other permutations - not becauseVics recipe was proprietary and rivals had to guess atit (as was the case with Donn Beachs closely guarded

secret potions), but because the version Vic publishedin his 1947 'Bartenders Guide' provided a template thatinvited experimentation. A Scandinavian restaurant couldmake the Fog Cutter its own by foating Danish aquavitinstead o sherry, while bartenders who preerred 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 amoustropical drink, the Mai Tai. The Mai Tai was created byVictor Bergeron in 1944 whilst he was tending bar inOakland, San Francisco. Trader Vic (he changed his namein the early 1930s) wrote many books covering his lie,ood and drinks and he has spoken many times about thecreation o this magical mixture.

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

really successul drinks; martinis,manhattans, daiquiris... all basicallysimple drinks. I was at the service barin my Oakland restaurant. I took down abottle o 17-year-old rum. It was J. WrayNephew rom Jamaica; surprisinglygolden in colour, medium bodied, butwith the rich pungent favour particular

to the Jamaican blends. The favouro this great rum wasnt meant to be overpowered withheavy additions o ruit juices and favourings. I took aresh 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 shavedice and vigorous shaking by hand produced the marriage

I was ater. Hal the lime shell went in or colour... I stuckin a branch o resh mint and gave two o them to Hamand Carrie Guild, riends rom Tahiti, who were there thatnight. 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 drinksduring the Tiki period which ran rom 1934 right throughto the 1970s, but since the re-emergence o Tiki drinksall over the world in recent years the Mai Tai has nowbecome popular again.

The LittlePolynesian

- 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 oorange bitters. Shake over ice and strain into a rocks glasslled 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 wasinvented by Donn Beach (ormerly Ernest Raymond

Beaumont-Gannt) o Hollywoods Don the BeachcomberRestaurant. It was popularized soon aterwards at the1939 New York Worlds Fair.

Beach concocted it one aternoon or a riend who haddropped by his restaurant beore fying to San Francisco.

The riend let aterhaving consumed threeo them. He returnedseveral days later tocomplain that he hadbeen turned into a

zombie or his entire trip. Although quite ruity, the Zombieis 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 originalCocktails. His instructions or his bartenders containedcoded reerences to ingredients such as 'Donns Mix', thecontents o which were only known to him. As a resulto Beachs secrecy and the enormous popularity o thesedrinks during the Tiki craze o the 1940s, countlessvariations o the Zombie emerged.

Beachs original recipes or the Zombie and other Tikidrinks have been recently published in 'Sippin Saari' by

Je Beachbum Berry. Berry researched the origins omany Tiki Cocktails, interviewing bartenders rom Don the

Beachcombers and other original Tiki places and diggingup other original sources. Most notably, 'Sippin Saari'details Beachs development o the Zombie with threedierent recipes dating rom 1934 to 1956.

T

heBeachcomberZombie

- Beachcomber Zombie:Shake over ice 35mls Bacardi Gold Rum, 35mls AppletonVX Rum, 25mls Lemon Hart 151, 10mls alernum, 20mlsresh lime juice, 10mls resh graperuit 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, reshgraperuit and lime juices, honey syrup and chilled seltzerwater (NEW)


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- Dry Martini

- Martinez

- Fity-Fity (NEW)

- Vesper Martini

- Negroni

- Lucien Gaudin (NEW)

- Boulevardier (NEW)

- Sazerac

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

- The Absinthe Drip

- Manhattan

- Brooklyn

- Anity

- 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 theeighteenth century, prototype Absinthe combinedwormwood, melissa, angelica, hyssop and other herbsinto a palatable alcoholic concoction. The 'cure-all'ingredients had served as medicine or various ailmentsor ages, though the chie herb, artemisia absinthium,was particularly known or its digestive and parasite-dispelling properties. Absinthe soon made its way into theranks 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 hadspread by mid-century to the trendy crowdso Parisian caes and high society snobs whocraved this new and unusual treat. The Absinthe

market grew like wildre to include both such oundingdistilleries as Pernod Fils and third-rate brands unaraid

to use harsh and harmul solvents and dyes to get thedesired green hue.

Traditionally, Absinthe is prepared by placing a sugarcube on top o a specially designed slotted spoon andthen placing the spoon on the glass which has been lledwith a shot o Absinthe. Ice-cold water is then poured ordripped over the sugar cube so that the water is slowlyand evenly displaced into the Absinthe until the drink isdiluted 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 opalescenceis called the 'louche'. The addition o water is importantbecause it causes the herbs to 'blossom' and brings outmany o the favours originally overpowered by the anise.

Originally a waiter would serve a dose o Absinthe, icewater in a carae and sugar separately, and the drinkerwould prepare it to their preerence. With increased

popularity, the Absinthe Fountain, a large jar o ice wateron a base with spigots, came into use. It allowed a number

o drinks to be prepared at once, and with a hands-reedrip, 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 top

o glass. Let water drip slowly (drip by drip) rom Absintheountain 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 Cocktailand is actually one o the oldest known Cocktails. Theoriginal drink is based on a combination o Cognacand bitters created by Antoine Amde Peychaud in the1830s. Peychaud was a Creole apothecary who movedto 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 amilyrecipe handed down to him. Around the 1830s hebecame amous or a toddy that he made or his riends.

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

Beore long, the demand or this drink led to its beingserved in bars throughout the city (euphemistically called'coee houses' in those days). One o these, a large baron Exchange Alley owned by a gentleman named Sewell

Taylor, was called the Merchants Exchange Coee House.Not long ater, Mr. Taylor started a new business as aliquor importer, with one o his most popular productsbeing a particular brand o Cognac called Sazerac-du-

Forge et ls. Someone else then took over the bar, changedits name to the 'Sazerac Coee House' and history wasmade.

Around 1870, a gentleman by the name o Thomas Handytook over as proprietor o the Sazerac Coee House andthe primary ingredient in the Cocktail was changed rom

Cognac to rye whiskey due to popular American tastes aswell as to the diculty 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 idealin a Sazerac and is the product that youll nd is usedmost oten in New Orleans to make Sazeracs.

- Sazerac:Stir over ice in a mixing glass 30mls Woodord 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 Cocktailoriginated at the Manhattan Club in New York City inthe early 1870s, where it was invented or a banquethosted by Jennie Jerome (Lady Randolph Churchill,Winstons mother) in honour o presidential candidateSamuel J. Tilden. The success o the banquet made thedrink ashionable, later prompting several people torequest the drink by reerring to the name o the club

where it originated - 'the Manhattan Cocktail.'However Cocktail historian Dave Wondrich arguesthat 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 onlyaairs. And the main banquet was held on the same dayWinston Churchill was christened, at Blenheim. The onlyconnection between her and the Manhattan Club was

that, some years later, the Club was ensconced in a househer ather owned.

There are prior reerences to various similar Cocktailrecipes 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 'TheDemocrat', on 5th September 1882. It read: Talking aboutcompounders o drinks reminds me o the act that never

beore has the taste or 'mixed drinks' been so great asat present and new ideas, and new combinations areconstantly being brought orward. It is but a short timeago that a mixture o whiskey, Vermouth and bitters cameinto vogue. It went under various names-- ManhattanCocktail, Tur Club Cocktail, and Jockey Club Cocktail.

Bartenders at rst were sorely puzzled what was wantedwhen it was demanded. But now they are ully cognizanto its various aliases and no diculty 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.

- Afnity: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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TheOld-Fashioned

This is possibly the rst drink to be labelled a 'Cocktail'!The rst printed use o the word 'Cocktail' was in 1803rom 'The Farmers Cabinet': Drank a glass o Cocktail excellent or the head... Calld at the Docts. ound

Burnham he looked very wise drank another glasso Cocktail. However it wasnt until May 13th 1806that a Cocktail was actually dened. The denition was

published in an edition o 'The Balance and ColumbianRepository'. It stated a Cocktail was a stimulating liquorcomposed 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 andbitters - and the rst t ime a Whiskey Cocktailappeared in print was in 1862, in JerryThomass '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, Kentuckyand the story goes that the drink was created by thebartender 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 backsthis 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 PendennisClub.

Considering the Pendennis Club didnt even open itsdoors until 1881 its very unlikely that they created thisdrink. I believe the bartender in question in the clubwhen Mr.Pepper arrived was simply reerring to the Old-

Fashioned Whiskey Cocktail.

The oldest recipe or an Old-Fashioned Cocktail isdocumented 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 maniold regarding the origins and birthplaceo this iconic drink but one thing is or sure, it originatedin America during the late nineteenth century. Vermoutharrived in America during the 1860s and 70s and itscertain that the Martini started lie as the MartinezCocktail. The rst documentation o the Martinez wasrecorded 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 Martinicame a year later in Harry Johnsons bookalthough 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 oPlymouth Gin and French Vermouth with a dash o orangebitters 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 isthe holy trinity. And like any theological principle, it hasgiven rise to doctrinal dispute. This is very true and someo the worlds biggest politicians, movie icons and authorshold extremely strong view on what a perect Martini is.Ernest Hemingway or instance liked his Martinis 15 partsgin 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 statedthat: 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 utternonsense and he retaliated through his work. Fleming,author o James Bond novels, penned the now iconiccatchphrase Shaken not stirred in the novel 'Diamondsare Forever' (1956), although Bond doesnt actually say theline 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.

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

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


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merchant hotel bar book 2010

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