nimb cocktail card _2 - december 2009 v2.0

8/14/2019 Nimb Cocktail Card _2 - December 2009 v2.0

1/14

Welcome to Nimb Bara temple to tippling temptation. With such a grand setting I felt the

desire to have lofty aspirations and high hopes to try and resurrect two key ideas about therealm of drinking.

Firstly alcohol - and the cocktail in particular - was once considered a thing to be revered andcherished; a mystic substance and a culinary artform; a gustatory delight. Each bottlerepresented an alchemical triumph and the result of someones lifes work. Each cocktail was a

balanced blend of ingredients constructed by people of talent the Bartenders.

Secondly the Bartender was once a respected artisan and a master craftsman. They were host,chef and expert whose choices in drink and company were well regarded and welcomed. Theiraim to was to create liquid masterpieces and environments that bound people, as well asingredients, in sublime harmony.

To these ends we offer our warm welcome and some advice.

Order as far as you can from the menu itself and ask the Bartender for help and advice ifneeded.

Every liquid has been chosen for a reason and when you sample them you will see why.

Quality and not quantity is the key to success in the art of drinking well. God is in the details

The better the ingredients the better the finished product liquids, ambience, environment andcompanywe make all of our juices fresh and our syrups are handmade.

Cheers

Angus Winchester


2/14

December

David Embury, one of the greats of the cocktail world, once wrote that the effect of awell made cocktail should be that Taut nerves relax; taut muscles relax; tired eyes

brighten; tongues loosen; friendships deepen; the whole world becomes a better place inwhich to live. This seems unnecessary to say in Decembera month of celebrations andsmiles aplentybut we like it so much we wanted to share it.

But we are not just about cocktails at Nimb Bar and this months selection of six simple

mixed drinks and our sipping spirit selections should prove that. And much thought hasgone into selecting even our wines and beerssmall range that they may be.

But with Christmas jollity upon us we have chosen big and bold flavours and flamboyantserves for your pleasure. From flaming shrunken heads to ginger, smoke and spiceaplenty we hope you find some of these drinks a pleasure to sip and a delight to drink.As always we use the finest ingredients, handcrafting where possible and we hope toserve them with cheers and no need for unwrapping!


3/14

Cocktails

Clubland 105,-Traditional bartenders shy away from vodka as mere Viagra for limp mixers but we find this

beauty from the Caf Royal Cocktail Book of 1934 both thought and tastebud provoking. Therich pot still vodka tones down the flavour of rich ten year off Tawny port while the bitters

enhance both nicely.

Purgatory 125,-Montana has never been seen as a hotbed of cocktail creation but this surely changes all that.From a small bar in Maplewood comes this pure and yet sinfully great cocktail. Spicey Ryewhisky and angelic Green Chartreuse are joined by DOM Benedictine to create a taste ofheaven on earth.

Penicillin 145,-In a small dark bar in New York a small dark bartender called Sammy Ross was playing with theconcept of aroma in cocktails and decided to perfume a whisky sour with smokey Islay malt.With the addition of fresh ginger and honey syrup he created a modern masterpiece. We keephis original formulation for your edification.

Rose 115,-

Not all cocktails are meant to knock your socks off and this simple aperitif show how a whispercan be as powerful as s shout if the right words are used. In this case this 1920s Parisian

potable uses French Vermouth, German Kirsch and raspberry syrup to good effectbut not thatsort of effect.


4/14

Cocktails

Jul Flip 145,-A new creation from the House of Nimb takes Dutch Genever and Caribbean Falernum and usesit in this traditional Christmas style of drink called a Flip. Seductively smooth with cream aplentythis mellifluous marvel makes the cold and the wet melt away just as fast as you can say crushed

biscuits?

Isle Of Fear 175,-Tiki is the one true cocktail culture and we worship at its altar. This new Tiki drink takes pungentbut smooth Bermuda rum, spices it with Chartreuse, aromatic bitters and homemade ginger syrupbefore adding a further tropical note with fresh pineapple juice. We then blatantly set it on fireand serve it in a shrunken head mug to inspire suitable fear and reverence. Amen.

Aviation 125,-From a time when air travel was glamorous and sophisticated we remember this simple classiccocktail. Crisp dry gin is shaken with fresh lemon juice and a healthy measure of dry andaromatic maraschino liqueur before being given a sky blue tint and delicate perfume with crmede violette.

Whisky MacDonald 155,-

Claimed by many (and enjoyed by more) this clever drink from the old days of the Raj takesScottish whisky and adds a ginger element. Simple, honest and delicious.


5/14

Cocktails

Sweet Heat 155,-We take great Mexican spirit and muddle it with great Mexican chilies before adding a dollopof vanilla flavoured brandy and giving it a zest lime finish. Not a fiery hot drink but rather asweet combination of warmth and spice and agave and love.

Sherry Cobbler 145,-Perhaps the first celebrity drink mixed by Willard the first celebrity bartender. Take agenerous measure of dry Spanish sherry and shake it well with some sugar and orange beforestraining it onto cobbles of ice decorate with berries, fruits and a straw and see why this was

the Cosmopolitan of its day.

Carol Channing 125,-A slightly disturbing looking lady gave her name to this delightfully pleasant drink. Take twotypes of alcoholic raspberry and add it to fine French Champagne. Sit and hope that the smileon your face is in no way like that of Ms Channings

Creole Daiquiri 125,-Orange flavoured French rum liqueur is the base for this version of the classic Daiquiri Naturale.No other fruits are needed other than a measure of freshly squeezed lime juice and a healthy

amount of sugar to achieve perfect balance. Shaken on crushed ice and fine strained this isstingingly cold and entirely gorgeous.


6/14

Mixed Drinks

Unusual Gin & Tonic 95,-We choose Hendricks Gin for this months G&T with its unusual cucumber and rose essencesalongside the more usual juniper. As always we use luxury Fever Tree tonic but add a slice ofcucumber in homage.

Paloma 95,-This is one of the ways that real Mexicans drink Tequila and its delicious mix of grapefruit and adash of salt show they know more than just how to make the stuff well.

Brandy and Ginger 105,-If it was good enough for Churchill, the French and the bartending great Harry Johnson then its

good enough for us and for you

Piscola 95,-Piscola or Combinado Nacional (National Mixer) is the most popular way of drinking Pisco inChile. It even has its own national day (8th Feburary)


7/14

Mixed Drinks

Americano 85,-Formerly known as Milan-Torino this perfect aperitif mixes Campari (Milan) and Sweet Vermouth(from Turin) and then lengthens it with sparkling water. Delicious.

Madras 95,-A simple mix of vodka with fresh orange juice and a splash of cranberry to mimic the colour ofthe famous Indian cloth and the taste of summer.


8/14

Sipping Spirits

The best drinks to round off an evening should be richer in flavour and luxuriously intense inevery aspect. We have chosen our favourite sipping spirits from our favourite categories. Somemay be familiar, some may be unknown but all are delicious and will sing hymns slipping downyour throat.

Rums

El Dorado 15 yr old 115,-A truly spectacular aged rum from Demerara that has the only rum to win the IWSC Best Rum inthe World three years running Beautifully proportioned and designed for long contemplative

sipping

Pyrat XO Rum 125,-A very special deep amber rum from Anguilla. A real connoisseur's rum, with a sublimelyorangey, spicy flavour and nuanced finish.


9/14

Tequilas and Mezcal

Arette Unique 125,-Production is limited to 1000 litres per year. And we have one of them. T hats enough said wethink.

Espolon Anejo 105,-Rich, dried fruits, honeyed agave, and lavish spiciness are the result of fastidious andexperimental growing and aging methods of this very experienced, family run agave producerand distiller

Del Maguey Tobola 195,-Del Maguey Tobola is a particularly special bottling. Made only from the wild, rare Tobalaagave--a much smaller variety that grows in the shade of oak trees in the highest altitudecanyons--this is a distinctive incarnation of mezcal that is rarely seen outside of the villages thatproduce it. Exceptionally aromatic and flavorful, Del Maguey Tobala displays notes of mango,papaya, grilled pineapple, cinnamon, pepper, mineral, and smoke. Only 600 bottles wereproduced.


10/14

Scottish Whiskies

Glenmorangie Port Wood Finish 105,-One sniff and youre immediately transported to a traditional Christmas dinner party, in a

candle-lit dining room with the aroma of just-peeled mandarin oranges and Belgian chocolate

Ardbeg 10 yr old 95,-Exceptional balance and depth. At full strength, the aroma is a beguiling mix of toffee andchocolate sweetness, cinnamon spice and medicinal phenols

Johnny Walker Gold Label 140,-A skilful fusion of rare aged whiskies inspired by the notes originally kept by Sir AlexanderWalker, and crafted from only a small number of Scotland's most renowned distilleries eachmatured for a minimum of 18 years.

Longrow Tokaji 10 yr old 145,-Tokaji is a sweet Hungarian wine; Longrow is heavily peated, double-distilled Springbank.Limited to 2440 bottles. Truly a whisky to be tasted and debated


11/14

American Whisky

Knob Creek Small Batch Bourbon 105,-Knob Creek is aged for 9 years in heavily-charred new oak barrels and the mashbill for KnobCreek has a higher proportion of rye than most Bourbons imparting a fuller, spicier flavour tothe final bourbon.

Buffalo Trace Experimentals Firepot 320,-Over seventeen years ago Buffalo Trace Distillery began experimenting. Since then BuffaloTrace has produced over 1,500 experimental barrels of whiskey now aging in its warehouses.This barrel was heated to 102F for 23 minutes to dry the wood prior to filling. The whiskey has asmoky nose, and hints of fruit and tobacco on the pallet.


12/14

Brandies and Grappas

Martell Gordon Bleu 170,-The little black dress of cognacs. Sophisticated, stylish and a classic with a golden copper colour,and a floral aroma with a spicy touch

Ragnaud Sabourin Grand Champagne 380,-The Ragnaud-Sabourin family own 50 hectares of vineyards in Grande Champagne, which isconsidered to be the best Cognac-producing area of the region. Golden in colour, the noseshows pleasant hints of vanilla and old port. The palate is mellow and honeyed with touches ofspice on the finish.

Domaine Boingneres Folle Blanche 1980 165,-This Armagnac from the splendidly-named Domaine Boingneres is rather unusual in that it isdistilled from a single grape varietal: the noble Folle Blanche, prized for the feminine finesse itgives the spirit.

Marolo Barolo 20 year old Grappa 280,-From my own personal stock this is one of my favourite liquids in the world. Amply perfumed,with deep and vivid flavors of toasty vanilla.


13/14

Fermented Drinks

Fermentation may have been a greater discovery than fire

David Rains Wallace

Wines

Clos Marguerite Sauvignon Blanc 90 / 450,-A blend of both old and new world influences with an extarordinary palette of aromatics fromstone fruits to citrus with hints of capsicum.Marques de Velilla Ribera del Duero 85 /325,-Marques de Velilla stands out for its amiable freshness and marked fruitiness. A cheerful, livelyand communicative wine

Locret Lachaud Brut Champagne 115 / 525,-The Locret-Lachaud vineyard is situated in Hautvillers, a lovely village in the heart of theChampagne region, and belongs to one of the famous Premier Cru areas

Beer

Jacobsen Extra Pilsner 60,-A "luxury" pilsner with high quality ingredients including sea-buckthorn

Jacobsen Brown Ale 60,-Inspired by the best English ale traditions and is an unusual, fruity, full-flavoured beer


14/14

No Alcohol

Tho not traditionally our favourite we offer a small selection of exquisitely simple drinks with noalcohol but goodness and stimulation aplenty.Coffee

Espresso 40,-

Capuccino 55,-

Freshly Squeezed Juices

Orange/Apple/Grapefruit 60,-

Water

Voss Still 375ml 45,-

Voss Sparkling 375ml 45,-

nimb cocktail card _2 - december 2009 v2.0

Documents