THE MERCHANT

HOTEL BAR BOOK

VOLUME 2

by SEAN JAMES MULDOON

The Merchant Hotel Bar Books are available for sale here at The Bar for £10.
 A Foreword by the Author ...........................................................

Popular Fancy Drinks ..................................................................

Punches & Fruit Cups ..................................................................

Sours ............................................................................................

Sparkling Sours, Bucks & Daisies ...............................................

Fizzes, Milk Punches, Flips & Eggnogs........................................

Hot Drinks ....................................................................................

Highballs, Coolers & Cobblers .....................................................

Juleps, Swizzles & Muddled Drinks .............................................

Cocktails ......................................................................................

The Connoisseur’s Club...............................................................

Sparkling Delights .......................................................................

Temperance Delights ...................................................................

Glassware Chart & Definition of Terms .......................................

“The Merchant Hotel Bar Book Volume 2” A 10% discretionary service charge will be added to all bills .
Copyright: The Merchant Hotel 2008
Compiled and edited by Sean James Muldoon
Drinks mixed by The Merchant Hotel Bar Staff
Original artwork by Jose Ma Aurin Guerra
Design by Paperjamdesign.com
4 5

List of Illustrations:
1. The Bar at The Merchant Hotel: The epitome of Victorian grandeur.

2. The Flamed Orange Zest: Dale DeGroff (aka King Cocktail) serving
Madonna a “Cosmopolitan” in The Rainbow Room, New York, circa 1996.

3. The Punch Bowl Ritual: Professor Jerry Thomas serving guests from a
“Punch Bowl” in the Exchange Bar, New York, circa 1851.

4. La Cuna del Daiquiri: Ernest Hemmingway sipping on a “Daiquiri” in La

Royal Floridita Bar, Havana, Cuba, circa 1957.

5. Smirnoff White Whiskey – No Smell, No Taste: Restaurateur Jack Morgan

and bartender Wes Price desperately trying to utilize excessive stocks of
ginger beer by mixing it up with a brand new product called Smirnoff
Vodka, at the Cock ‘n’ Bull Restaurant, Sunset Strip, circa 1941.

6. Tastes Like Flowers: A bevy of bartenders preparing “Ramos Gin Fizzes”

at The Stag Saloon, New Orleans, circa 1915.

7. Perfecting the Cream Float: Bartender Larry Nolan pours a straight line of
“Irish Coffees” the Buena Vista way, circa 1970’s.

8. The High Priest of Tall Drinks: Patrick Gavin Duffy introduces the US to
the “Highball”, circa 1895.

9. One of Mankind’s Truly Civilized Inventions: For nearly a century, the “Halloo, man! are you here? Which are you for, cocktail
“Mint Julep” has been the traditional beverage of Churchill Downs and or gin-sling? Here is the Bar, you must liquorise” –
the Kentucky Derby.
J. E. Alexander,
10. The Gentleman’s Club: Rudyard Kipling and his Punjabi friend savouring Transatlantic Sketches, 1833
“Pegu Club Cocktails” in the Pegu Club, Rangoon, Burma, circa 1889.

11. Mai Tai Roa Ae: Victor Jules Bergeron sets the record straight on the real
“Mai Tai” story.
 7

The fine art of cocktail making has been my passion for the last 16 years. I have found
myself driven to keep refining my skills and increasing my knowledge. This ongoing
quest has taken me around the world and into the company of many of the world’s
most highly regarded professionals in this industry.

Included in this book is a selection of some of the best classic cocktail recipes that I
have encountered over the years. Many are long forgotten drinks that I have simply
re-introduced with a little tweak here and there. Some are from other like-minded
personalities in the bar industry and last but not least, a number of my own creations
have been included.

I hope The Bar Book provides an entertaining and informative introduction to the
world of mixed drinks. It may inspire you to try mixing your own cocktails. I certainly
hope it will tempt you to try some of our excellent drinks here at The Merchant Hotel.

I wish to express my gratitude to my colleagues past and present for always having
faith that what I said was true, especially the management team of the Merchant Hotel
for encouraging me to write this book.

Sean James Muldoon

Belfast, 2008.

*Denotes an original drink created at The Merchant Hotel.

8 9

The Flamed Orange Zest

“The contemporary recipe for the Cosmopolitan goes back to the test- Fancy drinks are the fashionable drinks of the moment and distinguish the
marketing of Absolut Citron. I’ve heard an unsubstantiated rumour that a drinking trends from one particular era to the next. They are generally just
woman named Cheryl Cook invented it in South Beach, Miami though I was slight variations of good standard recipes. One flavouring may be substituted
given credit for inventing it by New York Magazine (and other publications for another, the proportions can be changed, or a dash of this or a drop or two
that cited the “New York” as a source). Well I didn’t. What I did do was of that will be added, then the concoction is given a new name.
popularize a definitive recipe that became widely accepted as the standard...”

Dale DeGroff –
The Craft of the Cocktail
10 POPULAR FANCY DRINKS POPULAR FANCY DRINKS 11

Cosmopolitan 2/8 Stolichnaya Vodka El Presidente 3/7 Havana Club Blanco

South Beach, Florida, circa 1985 2/8 Cointreau Courtesy of The Jockey Club, 1/7 Dutch Orange Curacao
2/8 Ocean Spray Cranberry Juice Havana, circa 1920’s 1/7 Noilly Pratt Dry Vermouth
£ 7.50 1/8 Roses Lime Juice 1/7 fresh lemon
1/8 fresh lime £ 7.50 1/7 house-made grenadine
2 dashes orange bitters Shake well and strain into a cocktail glass
Shake well and strain into a cocktail glass

Wild Strawberries* 3/7 Hennessy VS Cognac

Suburban Pink* 1/2 Stolichnaya Vodka £ 7.50 1/7 Dutch Orange Curacao
£ 7.50 1/4 fresh orange 1/7 Luxardo Maraschino
1/4 fresh lime 2/7 fresh lemon
Dash house-made grenadine 2 squashed strawberries
Shake well and strain into a cocktail glass Shake well and strain into a cocktail glass

Bramble 4/8 Bombay Sapphire Gin Armilitta Chico 5/8 Ocho Plata Tequila
Courtesy of Fred’s Club, Soho, 1/8 Crème de Mure SOURCE: The Gentleman’s 2/8 fresh lime
London, circa 1980’s 3/8 fresh lime Companion, 1939 1/8 house-made grenadine
Dribble cane syrup 4 dashes orange flower water
£ 7.95 3 blackberries £ 7.50 Shake well and strain into a cocktail glass
Shake well and strain into a rocks glass over
cracked ice

Jack Rose 4/9 Applejack (bonded-proof)

Courtesy of Gene Sullivan’s Café, 3/9 fresh lime
Mary Pickford 4/8 Havana Club Gold Rum Jersey City, circa 1910 2/9 house-made grenadine
Courtesy of The Jockey Club, 1/8 Marasquin Dribble cane syrup
Havana, circa 1920’s 2/8 house-made grenadine £ 7.50 Shake well and strain into a cocktail glass
1/8 fresh lime
£ 7.50 2 chunks ripe pineapple
Muddle, then shake well and strain into a
punch goblet with one ice cube
12 POPULAR FANCY DRINKS POPULAR FANCY DRINKS 13

Gin & Tonic 2/7 Gordon’s Gin Spiced Rum* 3/9 Foursquare Spiced Rum
Cocktail* 2/7 Lillet Blanc £ 7.95 2/9 Cacao Dark
£ 7.50 2/7 fresh lime 2/9 fresh orange
1/7 cane syrup 3/18 fresh lime
Pinch fresh coriander 1/18 cane syrup
Dash Peychaud’s Bitters ½ tsp molasses syrup
Shake well and strain into a cocktail glass Shake well and strain into a rocks glass over
cracked ice

Fitzgerald 5/9 Martin Millers Westbourne Gin

Courtesy of Dale DeGroff, NYC 5/18 fresh lemon Little Polynesian* 2/8 Bacardi 8yr Rum
3/18 cane syrup £ 7.95 2/8 Myers Rum
£ 7.50 Dash aromatic bitters 1/8 Dutch Orange Curacao
Shake hard then strain into a cocktail glass 2/8 fresh lime
1/8 cane syrup
2 kumquats
1 dash orange bitters
Corn & Oil 3/5 Doorly’s XO Rum Muddle kumquats, add other ingredients and
£ 7.95 2/5 Falernum shake hard over ice. Strain into a rocks glass
Peel of lime wedge (with a little lime flesh) over fresh cracked ice.
2 dashes aromatic bitters
Muddle lime peel and bitters then add
remaining ingredients and stir over cracked
ice. Fine strain into a small ice-filled whiskey Whiskey Smash 5/6 Sazerac 6yr Rye
tumbler Courtesy of Dale DeGroff, NYC 1/6 cane syrup
3 lemon wedges
£ 7.95 1 mint sprig
Muddle last three ingredients then add
Honeysuckle 5/9 Appleton White Rum whiskey. Shake hard and strain into a rocks
£ 7.50 5/18 fresh lime glass over fresh cracked ice.
3/18 honey syrup
Dribble cane syrup
Shake hard then strain into a cocktail glass.
The Last Word 2/8 Tanqueray Gin
SOURCE: Bottoms Up, 1951 1/8 Luxardo Maraschino
2/8 Green Chartreuse
£ 7.50 2/8 fresh lime
1/8 cane syrup
Shake hard then strain into a cocktail glass.
14 15

The Punch Bowl Ritual

“I recall with pleasure that as we were conversing one evening over a

“bowl of punch”, after Mrs. Jefferson had retired, we happened to speak
of the poetry of Ossian. It was a spark of electricity which passed rapidly
from one to the other; we recalled the passages of those sublime poems,
which had particularly struck us, and we recited them for the benefit of The word “Punch” is believed to be based on the Hindi word “panch”, which
my traveling companions, who fortunately knew English well, and could means “five”. As might then be expected it is classically made with the
appreciate them, even though they had never read the poems. Soon the combination of five ingredients: Spirit, Citrus, Sugar, Spice, and Water. While
book was called for and to share in our ‘toasts’ it was brought forth and originally it would have been served to groups in a large bowl, over time it
placed beside the bowl of punch. And before we realized it, book and eventually worked its way into single serving recipes. In many ways, the more
bowl had carried us far into the night….” modern exotic drinks of the Tiki Bar era were simply single serving punches.

Marquis de Chastellux -
Travels in North America in the Years 1780, 1781 and 1782
16 PUNCHES & FRUIT CUPS PUNCHES & FRUIT CUPS 17

Pineapple Pisco 1 bottle Alto del Carmen Pisco Brandy General Batista 4/15 Havana Club Gold Rum
Punch Bowl 1/2 bottle fresh lemon £ 8.25 2/15 fresh lime
San Francisco, Circa 1850’s 1/4 bottle house-made pineapple syrup 7/15 fresh orange
Cane syrup to taste 1/15 house-made grenadine
Serves 10 Dashes aromatic bitters Dribble cane syrup
Stir well in a large punch bowl over a single Dashes aromatic bitters
£89.95 block of ice. Ornament with macerated 1/15 Myers Rum
pineapple chunks Shake everything except Myers and strain
into an ice filled goblet. Float Myers on top

Spiced Apple 1 bottle Laird’s Applejack

Punch Bowl 1 bottle cloudy apple juice Kon Tiki Ti-Punch 1 tsp house-made guava jelly
Serves 10 2/5 bottle fresh lime £ 8.25 1 chunk ripe pineapple
1/3 bottle house-made grenadine 1/11 house-made grenadine
£99.95 Cane syrup to taste 2/11 fresh lime
1/3 chilled seltzer Dribble cane syrup
Dashes clove tincture 5/11 Bacardi 8yr Rum
Stir everything except seltzer in a large punch 3/11 chilled seltzer
bowl over a single block of ice. Add seltzer Muddle first five ingredients then add rum.
then ornament with apple slices and small Shake and strain into an ice filled goblet, then
cinnamon quills add seltzer

Philadelphia Fish 1/2 bottle Hennessy VS Cognac Beachcomber 3/14 Appleton VX Rum
House Punch Bowl 1/4 bottle Peach Eau De Vie Zombie 3/14 Bacardi Oro Rum
Courtesy of State in Schuylkill, 1/4 bottle Inner Circle Rum (Green Dot) (full strength) 3/14 Lemon Hart 151 Demerera Rum
Philadelphia, circa 1700’s 2 bottles of lemon water Courtesy of Don the 1/14 fresh lime
1/3 bottle fresh lemon Beachcombers, Hollywood, Circa 2/14 fresh grapefruit
Serves 10 Cane syrup to taste 1934 1/14 Falernum
Stir everything well in a large punch bowl 1/14 house-made cinnamon syrup
£ 89.95 over a single block of ice. Ornament with £ 15.95 Dashes aromatic bitters
lemon slices and mint sprig tips 1 dash Herbsaint
1 tsp house-made grenadine
Shake everything hard and strain into a
wooden ‘tiki mug’ filled with cracked ice
18 PUNCHES & FRUIT CUPS PUNCHES & FRUIT CUPS 19

Fog Cutter 2/8 Bacardi Oro Rum Pimm’s Cup 5/10 Pimm’s No.1
SOURCE: The Bartenders Guide, 1/8 Hennessy VS Cognac Courtesy of Pimm’s Oyster Bar, 2/10 fresh lemon
1947 1/16 Gordon’s Gin London, circa 1840’s 1/10 cane syrup
1/16 Orgeat Syrup 1 coin fresh root ginger
£ 8.25 1/8 fresh orange £ 7.50 2/10 chilled seltzer
2/8 fresh lemon Muddle ginger, then add everything except
Dry Sherry float seltzer. Shake hard and strain into an ice-filled
Shake first six ingredients and strain into an cup, then add seltzer
ice-filled highball glass. Float sherry on top.

Cider Cup 1/10 Fine Calvados

El Morocco 5/16 Tawny Port £ 7.50 1/10 Hennessy VS Cognac
SOURCE: The Gentleman’s 5/16 Hennessy VS Cognac 1/10 Dutch Orange Curacao
Companion, 1939 2/16 Dutch Orange Curacao 1/10 fresh lemon
3/16 fresh lime Dribble cane syrup
£ 7.50 1/16 cane syrup 4/10 apple cider
2 chunks ripe pineapple 2/10 chilled seltzer
Muddle, then shake well and strain into a Shake everything except cider and seltzer.
cocktail glass Strain into an ice-filled cup, then add seltzer
& cider

Raspberry Spritzer 5/15 Bombay Sapphire Gin

£ 8.25 2/15 house-made raspberry cordial Claret Cup 7/10 Bordeaux Claret
1/15 fresh lime £ 7.50 1 lemon wedge
5/15 Sweet German Moselle Dribble cane syrup
2/15 chilled seltzer Dash Luxardo Maraschino
Dash Kirschwasser 3/10 chilled seltzer
Shake everything except seltzer. Strain into Muddle lemon, then add everything except
an ice-filled goblet, then add seltzer seltzer. Shake hard and strain into an ice-filled
cup, then add seltzer
20 21

La Cuna del Daiquiri

“He was drinking another of the frozen daiquiris with no sugar in it and as he A Sour is basically a simplification of a Punch and it represents a fairly
lifted it, heavy and the glass frost-rimmed, he looked at the clear part below important category of mixed drink. At it’s core is a careful balance of a
the frappéd top and it reminded him of the sea. The frappéd part of the drink sweetener of some sort and a sour ingredient (like lemon or lime juice),
was like the wake of a ship and the clear part was the way the water looked which is combined with the base spirit and then mixed with ice.
when the bow cut it when you were in shallow water over marl bottom. That
was almost the exact color...

This frozen daiquiri, so well beaten as it is, looks like the sea where the wave
falls away from the bow of a ship when she is doing thirty knots.”

Ernest Miller Hemingway -

Islands in the Stream.
22 SOURS SOURS 23

Hemingway 5/10 Havana Club Blanco Aviation 3/7 Gordon’s Gin

Daiquiri 2/10 fresh lime Courtesy of Wallick House Hotel, 1/7 Luxardo Maraschino
Courtesy of La Floridita, Havana, 2/10 fresh white grapefruit New York, circa 1911 1/7 Violet Liqueur
circa 1930’s 1/10 cane syrup 2/7 fresh lemon
Dribble Marasquin £ 7.50 Shake well and strain into a cocktail glass
£ 7.50 Shake well and strain into a cocktail glass

Maidens Prayer 1/4 Bombay Sapphire Gin

The Original 5/10 Bacardi Superior Rum £ 7.50 1/4 Cointreau
Bacardi Cocktail 2/10 house-made grenadine 1/4 fresh orange
£ 7.50 3/10 fresh lemon 1/4 fresh lemon
Dribble of cane syrup Dribble of cane syrup
Shake well and strain into a cocktail glass ½ white of small egg
Shake well and strain into a cocktail glass

Jack Ruby* 1/4 Smirnoff Vodka

£ 7.50 1/4 Cointreau Grapefruit 5/8 Tanqueray No. 10 Gin
1/2 fresh ruby grapefruit Cocktail 2/8 fresh lemon
Dribble cane syrup £ 7.50 1/8 cane syrup
2 squashed kumquats ½ tsp house-made white grapefruit jelly
Shake well and strain into a cocktail glass 1 short dash grapefruit bitters
Shake well and strain into a cocktail glass

Royal Bermuda 4/8 Mount Gay Barbados Rum

Yacht Club 1/8 Cointreau Clover Leaf 5/9 Beefeater Gin
£ 7.50 1/16 Falernum Courtesy of Bellevue Stratford 2/9 fresh lemon juice
2/8 fresh lime Hotel, Philadelphia, circa 1910 2/9 house-made raspberry cordial
1/16 cane syrup Dribble of cane syrup
Shake well and strain into a cocktail glass £ 7.50 ½ white of small egg
Shake well and strain into a cocktail glass
24 SOURS SOURS 25

Floridita No.2 1/2 Havana Club Blanco Champ-Élysées 4/10 Hennessy VS Cognac
Courtesy of La Floridita, Havana, 1/6 Martini Rosso Vermouth £ 7.50 2/10 Green Chartreuse
Cuba, circa 1930’s 1/6 Cacao Blanc 2/10 fresh lemon
1/6 fresh lime 2/10 cane syrup
£ 7.50 Dribble house-made grenadine Dashes aromatic bitters
Shake well and strain into a cocktail glass Shake well and strain into a cocktail glass

Ward Eight 5/10 Sazerac 6yr Rye Whiskey Penicillin 5/9 Johnny Walker Black Scotch
Courtesy of Locke-Ober 2/10 fresh lemon Courtesy of Samuel J Ross, NYC 5/18 fresh lemon
Restaurant, Boston, circa 1918 2/10 fresh orange 3/18 honey syrup
1/10 house-made grenadine £ 7.95 1/9 fresh ginger
£ 7.95 1 mint sprig Tobermory Single Malt Scotch float
Top up with chilled seltzer Shake first four ingredients hard and strain
Shake everything gently except seltzer and into rocks glass over ice. Float Tobermory
strain into an ice-filled goblet. Top with seltzer Whisky on top.

Tabu Cocktail 4/8 Appleton White Rum Corpse Reviver #2 2/8 Beefeater Gin
£ 7.50 1/8 Myers Rum SOURCE: The Savoy Cocktail Book, 2/8 Cointreau
2/8 fresh lemon 1930 2/8 Lillet Blanc
1/8 blueberry cordial 2/8 fresh lemon
2 chunks ripe pineapple £ 7.50 2 dashes absinthe
Shake well and strain into a cocktail glass Shake hard then strain into a cocktail glass.

Brandy Crusta 4/8 Hennessy VS Cognac The Delicious Sour 1/3 Laird’s Applejack
Courtesy of The City Exchange, 2/8 Dutch Orange Curacao Courtesy of ‘The Only William’, 1/3 Peach Eau de Vie
New Orleans, circa 1850 2/8 fresh lemon juice New York, circa 1890’s 1/3 fresh lime
Dash of Luxardo Maraschino Dribble of cane syrup
£ 7.95 Shake well and strain ‘neat’ into a small, £ 7.95 ½ white of small egg
sugar-crusted wine glass Dash of chilled seltzer
Shake everything except seltzer and strain
into a sour glass. Top with seltzer
26 27

Smirnoff White Whiskey - No Smell, No Taste

BUCKS & DAISIES

“For the first time an invented cocktail was being used as a marketing device. Like a Sour, a Sparkling Sour contains a base spirit of any kind, lemon or lime
The advertising executive who steered Smirnoff’s campaign called the juice and a sweetening agent, but is lengthened with a carbonated beverage
Moscow Mule “a Trojan horse” whose purpose was to introduce vodka to
America. Heublein’s salesmen traveled from bar to bar, explaining the drink
to bar managers and supplying Moscow Mule signs to be displayed on walls
and mirrors.

‘Vodka was on its way. Slowly but surely it spread from Los Angeles to San
Diego and San Francisco. Then it rolled east….”

William Grimes-
Straight Up or On the Rocks - the Story of the American Cocktail.
28 SPARKLING SOURS, BUCKS & DAISIES SPARKLING SOURS, BUCKS & DAISIES 29

Old Mule Skinner 5/7 Smirnoff Vodka Jennifer Juniper 5/7 Gordon’s Gin
Courtesy of The Cock n Bull , 2/7 fresh lime Courtesy of Audrey Saunders, NYC Small handful shredded mint leaves
Sunset Strip, circa 1941 2 chunks ripe pineapple 2/7 fresh lime
Dribble cane syrup £ 8.25 1 dash aromatic bitters
£ 7.95 Chilled ginger beer to fill Chilled ginger beer to fill
Muddle pineapple, sugar and bitters then Shake all ingredients except ginger beer and
add Vodka and lime. Shake hard over ice and strain into an ice filled highball glass. Top up
strain into a copper mug filled with cracked with ginger beer.
ice. Top up with ginger beer.

Moonshine Kate* 5/8 Poitin

Hayes Collins 5/8 Beefeater Gin £ 8.25 5/16 fresh lemon
Courtesy of Limmer’s Hotel, 2/8 fresh lemon 3/16 honey syrup
London, circa 1830 1/8 cane syrup Dribble cane syrup
4 dashes absinthe Traditional Irish cider to fill
£ 8.25 Chilled seltzer to fill Build all ingredients in stated order into an
Build all ingredients in stated order into a ice-filled highball glass and stir briefly.
large ice-filled Collins glass and stir briefly.

The Sicilian* 2/14 Bombay Sapphire Gin

The Southside 5/8 Beefeater Gin £ 8.25 2/14 Campari
£ 8.25 2/8 fresh lime 1/14 Cointreau
Small handful shredded mint leaves 1 tsp house-made blood orange jelly
1/8 cane syrup 5/14 ruby grapefruit
Chilled seltzer to fill 5/28 fresh lemon
Shake all ingredients except seltzer and strain 3/28 cane syrup
into an ice filled highball glass. Top up with 1 dash orange bitters
seltzer. Chilled seltzer to fill
Build all ingredients in stated order into a
large ice-filled Collins glass and stir briefly.
30 SPARKLING SOURS, BUCKS & DAISIES SPARKLING SOURS, BUCKS & DAISIES 31

Dark n Stormy 5/8 Gosling’s Black Seal Rum New York Daisy 5/11 Sazerac 6yr Rye
£ 8.25 1/8 Falernum £ 7.95 5/22 fresh lime
2/8 fresh lime 3/22 house-made grenadine
1 dash aromatic bitters 4/11 chilled seltzer
Chilled ginger beer to fill Shake first three ingredients then strain into
Build all ingredients in stated order into a an ice-filled Paris goblet. Add seltzer and stir.
large ice-filled Collins glass and stir briefly.

Star Daisy 5/10 Fine Calvados

Sloe Gin Ginger 2/8 Gordon’s Gin £ 7.95 2/10 fresh lemon
Sling* 2/8 Plymouth Sloe Gin 1/10 house-made grenadine
£ 8.25 1/8 Cherry Heering 2/10 chilled seltzer
1/8 Apry Shake first three ingredients then strain into
2/8 fresh lime an ice-filled Paris goblet. Add seltzer and stir.
1 dash aromatic bitters
Chilled ginger beer to fill
Build all ingredients in stated order into an
ice-filled highball glass and stir briefly. Brandy Daisy 5/10 Hennessy VS Cognac
£ 7.95 2/10 fresh lemon
1/10 house-made grenadine
2/10 chilled seltzer
Cosmopolitan 7/22 Gordon’s Gin Shake first three ingredients then strain into
Daisy 3/22 Dutch Orange Curacao an ice-filled Paris goblet. Add seltzer and stir.
£ 7.95 5/22 fresh lemon
4/22 house-made raspberry cordial
3/22 chilled seltzer
Shake first four ingredients then strain into an
ice-filled Paris goblet. Add seltzer and stir.
32 33

“It’s Like Drinking a Flower!”

MILK PUNCHES, FLIPS & EGGNOGS

“The new place became a Mecca for the thirsty and for those pioneers who A Fizz is another form of Sparkling Sour, but one of the differentiating aspects
would make a pilgrimage of any sort for a new drink. At times The Stag is that the base elements of a fizz are always shaken first, then poured into the
became so crowded that customers were forced to wait an hour or more (or glass before being “fizzed up” with chilled seltzer. Many of the better known
so it seemed) to be served. The corps of busy shaker boys behind the bar was Fizzes also include the addition of egg white. Fizzes are traditionally served
one of the sights of the town during Carnival, and in the 1915 Mardi Gras, 35 ‘neat’ in small glasses and are meant to be quaffed quite quickly.
shaker boys nearly shook their arms off, but were still unable to keep up with
the demand.”

Stanley Clisby Arthur –

Famous New Orleans Drinks & How to Mix ‘Em.
34 FIZZES, MILK PUNCHES, FLIPS & EGGNOGS FIZZES, MILK PUNCHES, FLIPS & EGGNOGS 35

Ramos Gin Fizz 5/15 Hayman’s Old Tom Gin Morning Glory 5/9 Johnny Walker Black Scotch
Courtesy of Imperial Cabinet 3/30 fresh lime Fizz 2/9 fresh lemon
Saloon, NO, circa 1887 2/30 fresh lemon SOURCE: New and Improved 2/9 cane syrup
3/30 cane syrup Bartenders Manual, 1882 5 dashes Absinthe
£ 8.25 3/30 fresh cream ½ white of small egg
½ white of small egg £ 8.25 Chilled seltzer to fill
3 dashes orange flower water Shake everything (except seltzer) hard over
4 drops vanilla extract ice then strain neat into a fizz glass. Top up
Chilled seltzer to fill with chilled seltzer.
Shake everything (except seltzer) really hard
over ice then strain neat into a fizz glass. Top
up with chilled seltzer.
Orchard Fizz* 7/18 Fine Calvados
£ 8.25 3/18 Benedictine
5/18 fresh lemon
Silver Rye Fizz 5/8 Sazerac 6yr Rye 3/18 house-made blackberry cordial
£ 8.25 5/16 fresh lemon Dribble cane syrup
3/16 cane syrup ½ white of small egg
½ white of small egg Chilled seltzer to fill
Chilled seltzer to fill Shake everything (except seltzer) hard over
Shake everything (except seltzer) really hard ice then strain neat into a fizz glass. Top up
over ice then strain neat into a fizz glass. Top with seltzer.
up with chilled seltzer.

Fizz de Violette 4/11 Hayman’s Old Tom Gin

Peach Blow Fizz 5/10 Hayman’s Old Tom Gin SOURCE: The Gentleman’s 2/11 Violet Liqueur
£ 8.25 3/20 double cream Companion, 1939 3/22 fresh lime
1/10 fresh lime 1/11 fresh lemon
3/20 fresh lemon £ 8.25 3/22 fresh cream
3/20 cane syrup 1/11 cane syrup
½ white of small egg ½ white of small egg
3 crushed strawberries Chilled seltzer to fill
Chilled seltzer to fill Shake everything (except seltzer) hard over
Shake everything (except seltzer) hard over ice then strain neat into a fizz glass. Top up
ice then strain neat into a fizz glass. Top up with chilled seltzer.
with chilled seltzer.
36 FIZZES, MILK PUNCHES, FLIPS & EGGNOGS FIZZES, MILK PUNCHES, FLIPS & EGGNOGS 37

Sloe Gin Fizz 4/9 Gordon’s Gin Rum Eggnog 5/16 Bacardi 8yr Rum
£ 8.25 3/18 Sloe Gin £ 8.25 2/16 cane syrup
2/9 fresh lemon 3/32 fresh cream
3/18 cane syrup 15/32 full fat milk
½ white of small egg 1 dash aromatic bitters
Chilled seltzer to fill 1 small egg
Shake everything (except seltzer) hard over Shake hard then strain neat into a nog glass
ice then strain neat into a fizz glass. Top up and garnish with seasonal spices.
with chilled seltzer.

Baltimore Eggnog 3/32 Bacardi 8yr Rum

White Tigers Milk 3/17 Applejack SOURCE: The Bartender’s Guide, 3/32 Hennessy VS Cognac
SOURCE: The Gentleman’s 2/17 Apry 1887 2/16 Rich Madeira Wine
Companion, 1939 2/17 cane syrup 2/16 cane syrup
10/17 full fat milk £ 8.25 3/32 fresh cream
£ 8.25 ½ white of small egg 15/32 full fat milk
1 dash aromatic bitters 1 small egg
Shake hard then strain into a nog glass filled Shake hard then strain neat into a nog glass
with cracked ice and garnish with seasonal and garnish with seasonal spices
spices.

Coffee Cocktail 3/7 Hennessy VS Cognac

Pineapple Milk 5/14 Spanish Brandy SOURCE: The Bartender’s Guide, 3/7 Ruby Port
SOURCE: The Gentleman’s 5 chunks ripe pineapple 1887 1/7 cane syrup
Companion, 1939 1/14 cane syrup 1 small egg
8/14 full fat milk £ 7.95 Shake hard then strain neat into a sherry glass
£ 8.25 ½ white of small egg and garnish with fresh grated nutmeg
2 dashes aromatic bitters
Dribble vanilla extract
Muddle pineapple, sugar and bitters then add
other ingredients. Shake hard then strain New York Flip 3/8 Woodford Reserve Bourbon
over cracked ice into a nog glass, garnish with £ 7.95 2/8 Tawny Port
seasonal spices. 2/8 fresh cream
1/8 cane syrup
1 fresh egg yolk
Shake hard then strain neat into a sherry glass
and garnish with fresh grated nutmeg
38 39

Perfecting the Cream Float

“The historic venture started on the night of November the 10th in 1952.
Jack Koeppler, then-owner of the Buena Vista, challenged international
travel writer Stanton Delaplane to help re-create a highly touted “Irish
Coffee” served at Shannon Airport in Ireland. Intrigued, Stan accepted Jack’s
invitation, and the pair began to experiment immediately.

Throughout the night the two of them stirred and sipped judiciously and
eventually acknowledged two recurring problems. The taste was “not quite
right,” and the cream would not float. Stan’s hopes sank like the cream, but
Jack was undaunted. The restaurateur pursued the elusive elixir with religious
fervor, even making a pilgrimage overseas to Shannon Airport.
Prior to the eventual move by early mixologists to ice-filled cocktails in the
Upon Jack’s return, the experimentation continued. Finally, the perfect- mid-19th century, warm drinks were the rule, not the exception, in the taverns
tasting Irish whiskey was selected. Then the problem of the bottom-bent and inns that serviced the eastern seaboard colonies. The drinks themselves
cream was taken to San Francisco’s mayor, a prominent dairy owner. It was were often peculiar, if not downright dubious. These mixtures were heated to
discovered that when the cream was aged for 48 hours and frothed to a a froth with red-hot irons with bulbous ends (known as flip irons, hottles or
precise consistency, it would float as delicately as a swan on the surface of loggerheads) that were routinely kept in the perpetually blazing fireplaces of
Jack and Stan’s special nectar. the colonies’ eating and drinking establishments.

Success was theirs! With the recipe now mastered, a sparkling clear, six-
ounce, heat-treated goblet was chosen as a suitable chalice….”

The Irish Coffee Story

Excerpt taken from The Buena Vista Website
40 HOT DRINKS HOT DRINKS 41

The Buena Vista 5/17 Bushmills Irish Whiskey Port Wine Negus 4/16 Tawny Port
Irish Coffee 2/17 molasses syrup SOURCE: The Bon Vivant’s 1/16 Créme de Cassis
Courtesy of The Buena Vista, SF, 10/17 strong black coffee Companion, 1862 3/32 fresh orange
circa 1952 Whipped cream float 3/32 fresh lemon
Build all ingredients in stated order into a £ 7.95 Dribble cane syrup
£ 7.95 pre-warmed toddy glass. Garnish with fresh 8/16 boiling water
ground nutmeg. 2 dashes clove tincture
Pour all ingredients into a pre-warmed toddy
glass. Stir briefly and garnish with a clove
studded orange wedge.
Hot Buttered Rum 5/17 El Dorado Rum
£ 7.95 Pat of compound butter
2/17 raw cane syrup
10/17 hot water Tom & Jerry 3/24 Hennessy VS Cognac
Build all ingredients in stated order into a SOURCE: The Bon Vivant’s 3/24 Bacardi 8yr Rum
pre-warmed toddy glass. Garnish with a Companion, 1862 6/24 egg batter
cinnamon quill. 2/24 cane syrup
£ 8.25 10/24 piping hot milk
Pour all ingredients into a pre-warmed Tom
and Jerry mug. Stir with a cinnamon quill and
Apple Toddy 3/18 Appleton White Rum garnish with fresh grated nutmeg.
SOURCE: The Bon Vivant’s 3/18 Hennessy VS Cognac
Companion, 1862 2/18 raw cane syrup
10/18 hot apple juice
£ 7.95 Build all ingredients in stated order into a Hot Rum Cow 5/17 Bacardi 8yr Rum
pre-warmed toddy glass. Garnish with a £ 7.95 2/17 cane syrup
cinnamon quill, apple slice and some fresh 10/17 piping hot milk
ground nutmeg. 1 dash aromatic bitters
Dribble vanilla extract
Pour all ingredients into a pre-warmed Tom
and Jerry mug. Stir with a cinnamon quill and
Malt Whiskey Skin 5/17 Redbreast 12yr Irish Whiskey garnish with fresh grated nutmeg.
SOURCE: The Bon Vivant’s 2/17 raw cane syrup
Companion, 1862 10/17 boiling water
Long sliver of lemon peel
£ 7.95 Build all ingredients in stated order into a pre-
warmed toddy glass. No additional garnish.
42 43

The High Priest of Tall Drinks

COOLERS & COBBLERS

“It is one of my fondest hopes that the highball will again take its place as the
leading American drink. I admit to being prejudiced about this - it was I who
first brought the highball to America, in 1895. Although the distinction is
claimed by the Parker House in Boston, I was finally given due credit for this
innovation in the New York Times of not many years ago.”
A Highball is a tall drink, served in a highball glass, which consists of an
alcoholic base spirit and a larger proportion of non-alcoholic mixer. It is
generally built over ice in the glass and can be served with or without a simple
Patrick Gavin Duffy garnish.
THE OFFICIAL MIXER’S MANUAL, 1934.
44 HIGHBALLS, COOLERS & COBBLERS HIGHBALLS, COOLERS & COBBLERS 45

Ultimate Gin & 4/4 Martin Millers Westbourne Gin Sherry Cobbler 5/12 Olorosso Sherry
Tonic Fever Tree Indian Tonic Water SOURCE: The Bon Vivant’s 1/12 fresh lemon
£ 8.25 Build into a highball glass, then garnish with Companion, 1862 2/12 cane syrup
a slice of cucumber 4/12 chilled seltzer
£ 7.95 Swizzle all ingredients in a mixing jug with
cracked ice. Pour directly into a cobbler
goblet. (Citrus slices and fruits in season)
Presbyterian 5/12 Johnny Walker Black Scotch
£ 8.25 5/12 house made ginger beer
2/12 fresh lemon
Chilled ginger ale Chianti Cobbler 5/7 Chianti DOCG
Build into a highball glass and stir briefly £ 7.95 2/7 house-made raspberry cordial
1 chopped strawberry
1 raspberry
Swizzle all ingredients in a mixing jug with
Long Vodka 5/15 Stolichnaya Vodka cracked ice. Pour directly into a cobbler
£ 8.25 2/15 Rose’s Lime Juice goblet. (Citrus slices and fruits in season)
1/15 fresh lime
7/15 fresh lemonade
2 dashes aromatic bitters
Chilled seltzer Sauternes Cobbler 4/10 Premier Cotes de Bordeaux
Build into a highball glass and stir briefly £ 7.95 1/10 cane syrup
1/10 fresh lemon
4/10 chilled seltzer
2 slivers of lemon peel
Manhattan 4/6 Sazerac 6yr Rye Swizzle all ingredients in a mixing jug with
Skyscraper 2/6 Martini Rosso Vermouth cracked ice. Pour directly into a cobbler
£ 8.25 Dribble maraschino cherry juice goblet. (Citrus slices and fruits in season)
2 dashes aromatic bitters
Chilled ginger ale
Build into a highball glass and stir briefly
Port Wine 5/11 Tawny Port
Sangaree 2/11 cane syrup
£ 7.95 4/11 chilled seltzer
Rome With a View 3/11 Campari Swizzle all ingredients in a mixing jug with
Courtesy of Michael McIlroy, NYC 3/11 Martini Extra Dry Vermouth cracked ice. Pour directly into a cobbler
3/11 fresh lime goblet. (Citrus slices and fruits in season and
£ 8.25 2/11 cane syrup fresh ground nutmeg)
Chilled seltzer
Build into a highball glass and stir briefly
46 47

One of Mankind’s Truly Civilized Inventions

SWIZZLES & MUDDLED DRINKS

“He was one of the old school julepists, this uncle of mine. With him,
building a julep was a majestic rite, a solemn ceremonial, and going about
the preparations, he was every bit as serious as a grand lodge funeral. He
lifted the spoon with a ritualistic gesture. There was something pontifical in
his very approach to the sugar bowl. The sideboard became a high altar, the
demijohn a sacred vessel. Originally a medicinal potion, the Julep comes from the Persian gulab,
or Arabian julab, meaning rose water. It has gone through a variety of
‘But presently, as he fussed and manipulated; as the snowy rime formed on transformations over the centuries, but in the American South it is a drink
the silver goblet, and the ice tinkled like sweet small temple bells, poetry composed of whiskey, brandy or rum that has been sweetened, heavily iced
entered into the worshipful proceeding – poetry and romance and snatches and flavoured with aromatic mint leaves. It is traditionally served in a stainless
of bygone visions.” steel silver cup.

Irvin S. Cobb
Own Recipe Book
48 JULEPS, SWIZZLES AND MUDDLED DRINKS JULEPS, SWIZZLES AND MUDDLED DRINKS 49

Kentucky Mint 5/8 Woodford Reserve Bourbon Martinique Rum 5/8 Clement VSOP Rum
Julep 1/8 chilled water Swizzle 2/8 fresh lime
£ 8.25 2/8 cane syrup £ 8.25 1/8 cane syrup
Small handful shredded mint leaves Dribble Falernum
Muddle ingredients in a pre-chilled stainless 1 dash SWIZZLE bitters
steel julep cup, then fill over with 1½ scoops Swizzle over cracked ice in a large glass jug.
cracked ice. Churn ingredients thoroughly Pour contents directly into a highball glass.
using spoon end of bar-spoon. Top up with Top up with fresh cracked ice.
more cracked ice and garnish with a bouquet
of fresh mint sprigs.

Mojito Criollo 5/9 Havana Club Anejo (5yr)

£ 7.95 2/8 fresh lime
Real Georgia Mint 3/9 Hennessy VS Cognac 1/8 cane syrup
Julep 3/9 Peach Eau de Vie Small handful shredded mint leaves
£ 8.25 1/9 chilled water 2 dashes aromatic bitters
2/9 cane syrup Muddle ingredients briefly then shake hard
Small handful shredded mint leaves and strain into a rocks glass over fresh
Muddle ingredients in a pre-chilled stainless cracked ice.
steel julep cup, then fill over with 1½ scoops
cracked ice. Churn ingredients thoroughly
using spoon-end of bar-spoon. Top up with
more cracked ice and garnish with a bouquet Caipirinha 5/5 Sagatiba Velha Cachaca
of fresh mint sprigs. £ 7.95 8 lime quarters
1 tsp golden sugar
Dribble cane syrup
Muddle ingredients in a small flask then add 2
Queens Park 5/9 Morgan’s Dark Rum scoops of cracked ice. Shake ingredients hard
Swizzle 2/9 fresh lime and empty into large whisky tumbler. Top up
£ 8.25 2/9 chilled seltzer with fresh cracked ice.
Dribble Falernum
Small handful shredded mint leaves
2 dashes SWIZZLE bitters
Swizzle over cracked ice in a large glass jug.
Pour contents directly into a highball glass.
Top up with fresh cracked ice.
50 51

The Gentleman’s Club

In the Pegu Club I found a friend—a Punjabi—upon whose broad bosom I

threw myself and demanded food and entertainment. He had not long since
received a visit from the Commissioner of Peshawar, of all places in the
world, and was not to be upset by sudden arrivals. But he had come down
in the world hideously. Years ago in the Black North he used to speak the
vernacular as it should be spoken, and was one of Us.

‘Daniel, how many socks master got?’

The unfinished peg fell from my fist. ‘Good Heavens!’ said I, ‘is it possible
that you—you—speak that disgusting pidgin-talk to your nauker? It’s enough
to make one cry. You’re no better than a Bombaywallah.’

‘I’m a Madrassi,’ said he calmly. ‘We all talk English to our boys here. Isn’t
it beautiful? Now come along to the Gymkhana and then we’ll dine here. Cocktails are stimulating beverages that combine spirits with other ingredients
Daniel, master’s hat and stick get.’ to create a sophisticated culinary balance and often include bitters. They must
be served well chilled.
There must be a few hundred men who are fairly behind the scenes of the
Burma War—one of the least known and appreciated of any of our little
affairs. The Pegu Club seemed to be full of men on their way up or down, and
the conversation was but an echo of the murmur of conquest far away to the
north”

Rudyard Kipling
From Sea to Sea
52 COCKTAILS COCKTAILS 53

Pegu Club Cocktail 4/8 Martin Millers Westbourne Gin The Bentley 1/3 Noilly Pratt Ambre
Courtesy of The Pegu Club, 2/8 Dutch Orange Curacao £ 7.50 1/3 Calvados
Rangoon, Burma, circa 1890’s 2/8 fresh lime juice 1/3 Dubonnet Rouge
Dribble cane syrup Stir over cracked ice and strain into a small
£ 7.50 1 dash aromatic bitters cocktail glass
1 dash orange bitters
Shake well and strain into a small cocktail
glass.
Sazerac 3/6 Woodford Reserve Bourbon
Courtesy of The Sazerac Bar, New 3/6 Hennessy VS Cognac
Orleans, circa 1850’s 3 dashes Peychaud’s Bitters
Satan’s Whiskers 3/9 Gordon’s Gin 3 dashes aromatic bitters
£ 7.50 1/9 Noilly Pratt Dry Vermouth £ 7.50 Dribble cane syrup
1/9 Martini Rosso Vermouth Stir over cracked ice and strain neat into a
1/9 Cointreau small absinthe rinsed whiskey tumbler
2/9 fresh orange
1/9 fresh lemon
1 dash of orange bitters
Shake well and strain into a small cocktail Absinthe Drip Pour 5/5 absinthe into an absinthe glass
glass £ 7.95 Put absinthe spoon with 1 white sugar cube
across top of glass. Let chilled water drip,
drop by drop, from absinthe fountain over
sugar cube and into glass until sugar has
Brooklyn 5/9 Van Winkle 13yr Rye completely dissolved Stir briefly and garnish
£ 7.75 2/9 Lillet Blanc with a star anise.
1/9 Luxardo Maraschino
1/9 Amer Picon
Stir over cracked ice and strain into a small
cocktail glass Vesper 4/5 Tanqueray Gin
SOURCE: Casino Royale, 1953 1/5 Stolichnaya Vodka
1 tsp Lillet Blanc
£ 7.50 Shake well and strain into a small cocktail
Affinity 1/3 Chivas Regal Scotch glass. Garnish with a lemon twist.
£ 7.50 1/3 Lillet Blanc
1/3 Italian Sweet Vermouth
1 dash of aromatic bitters
Stir over cracked ice and strain into a small Martinez 3/6 Hayman’s Old Tom Gin
cocktail glass SOURCE: The Bartenders Guide, 3/6 Martini Rosso Vermouth
1887 1 dash aromatic bitters
Dribble cane syrup
£ 7.50 ½ tsp Luxardo Maraschino
Stir over cracked ice and strain into a small
cocktail glass. Garnish with an orange twist.
54 55

Mai Tai Roa Ae

“In 1944, after success with several exotic rum drinks, I felt a new drink
was needed. I thought about all the really successful drinks; martinis,
manhattans, daiquiris.... all basically simple drinks.

I was at the service bar in my Oakland restaurant. I took down a bottle of

17-year-old rum. It was J. Wray Nephew from Jamaica; surprisingly golden
in color, medium bodied, but with the rich pungent flavor particular to
the Jamaican blends. The flavor of this great rum wasn’t meant to be
overpowered with heavy additions of fruit juices and flavorings. I took a
fresh lime, added some orange curacao from Holland, a dash of Rock Candy
Syrup, and a dollop of French Orgeat, for its subtle almond flavor. A generous
amount of shaved ice and vigorous shaking by hand produced the marriage I S: (n) connoisseur, epicure, gourmet, gastronome, bon vivant, epicurean,
was after. Half the lime shell went in for color ... I stuck in a branch of fresh foodie a person devoted to refined sensuous enjoyment (especially good food
mint and gave two of them to Ham and Carrie Guild, friends from Tahiti, who and drink)
were there that night. Carrie took one sip and said, “Mai Tai - Roa Ae”. In
Tahitian this means “Out of This World - The Best”.

‘Well, that was that. I named the drink “Mai Tai”.

Victor J Bergeron
San Franciso, 1970
56 THE CONNOISSEURS CLUB THE CONNOISSEURS CLUB 57

Caipirinha Margarita
Cachaca, lime wedges Silver Beija Flor Reserva £ 8.75 Tequila, Orange Liqueur Silver Partida Silver £ 9.95
and golden sugar Gold Germana 10yr £ 13.95 and lime Gold Partida Reposado £ 11.45
Platinum Sagatiba Preciosa £ 99.95 Platinum Patron Platinum £ 75.00

Cosmopolitan Mojito Criollo

Vodka, Cointreau, lime Silver Wyborowa Exquisite £ 9.95 Rum, lime, mint and Silver Havana Club 15yr “San Cristobal” £ 35.00
and cranberry juice Gold Kauffman Luxury £ 15.75 sugar Gold Santiago de Cuba 20yr old Anejo £ 45.00
Platinum Kauffman Inauguration £ 110.00 Platinum Bacardi White 1920’s £ 235.00

Daiquiri Negroni
Rum, lime, Marasquin Silver Havana Club 15yr “San Cristobal” £ 35.00 Gin, Sweet Vermouth, Silver Tanqueray £ 7.50
and sugar Gold Santiago de Cuba 20yr Anejo £ 45.00 Campari and bitters Gold Junipero £ 8.95
Platinum Bacardi White 1920’s £ 235.00 Platinum Beefeater Crown Jewel £ 9.95

Dry Martini (Gin) Old Fashioned

Gin and Dry Vermouth Silver Tanqueray £ 7.50 Rye Whiskey, orange Silver Van Winkle 13yr £ 8.25
with queen olives, Gold Junipero £ 8.95 oils, sugar and bitters Gold Sazerac 18yr £ 13.75
capers, pearl onions or Platinum Beefeater Crown Jewel £ 9.95 Platinum Rittenhouse 21yr £ 75.00
lemon twist

Sidecar
Gimlet Cognac, Grand Silver Edgar Leyrat VSOP £ 7.95
Gin and lime cordial Silver Plymouth £ 7.50 Marnier, Cointreau and Gold Maxine Trijol £ 15.25
Gold Junipero £ 8.95 lemon Platinum Ragnaud Sabourin Single Barrel (1902) £ 235.00
Platinum Beefeater Crown Jewel £ 9.95

Whiskey Sour
Mai Tai Bourbon Whiskey, Silver Eagle Rare 10yr £ 8.95
Rum, Curacao, lime, Silver Inner Circle Green Dot £ 9.95 lemon, sugar and egg Gold Evan Williams 23yr £ 20.95
Orgeat and rock candy Gold Appleton 250th Anniversary £ 87.75 white Platinum Old Trimbrook 1937 £ 175.00
syrups Platinum Wray & Nephew 17yr £ 750.00

White Lady
Manhattan Gin, Cointreau, lemon Silver Tanqueray £ 7.50
Straight Rye Whiskey, Silver Van Winkle 13yr £ 8.45 and egg-white Gold Junipero £ 8.95
Sweet Vermouth and Gold Sazerac 18yr £ 13.75 Platinum Beefeater Crown Jewel £ 9.95
bitters Platinum Rittenhouse 21yr £ 75.00

The citrus juice used in all of these cocktails will be juiced fresh to order. The citrus juice used in all of these cocktails will be juiced fresh to order.
58 SPARKLING DELIGHTS SPARKLING DELIGHTS 59

Sparkling Delights

Prince of Wales 3/3 Sazerac 6yr Rye Champagne 2/2 Hennessy VS Cognac
SOURCE: Private Life of King 1 chunk ripe pineapple Cocktail 1 Angostura coated white sugar stick
Edward VII, 1901 1 tsp Marasquin £ 13.95 Top up with brut Champagne
Dribble cane syrup Build all ingredients directly into Champagne
£ 12.95 2 dashes aromatic bitters flute.
Muddle briefly then shake everything
together over ice. Strain into a cocktail glass
and top up with brut Champagne. Garnish
with a lemon twist. Mimosa 2/4 Grand Marnier
Courtesy of The Hemingway Bar, 2/4 fresh orange
Paris, circa 1925 Dribble cane syrup
1 dash orange bitters
Puccini 2/6 Campari £ 13.95 Shake everything together over ice then strain
£ 12.95 1/6 cane syrup into a Champagne flute. Top up with brut
3/6 fresh ruby grapefruit Champagne.
1 short dash of grapefruit bitters
Shake everything together over ice then strain
into a Champagne flute. Top up with brut
Champagne. Ambrosia 2/7 Hennessy VS Cognac
£ 13.95 2/7 Lairds Applejack
1/7 Cointreau
2/7 fresh lemon
Classic White 6/14 house peach puree Dribble cane syrup
Peach Bellini 8/14 Chilled Prosecco Shake everything together over ice then strain
Courtesy of Harry’s Bar, Venice, Dribble cane syrup into a Champagne flute. Top up with brut
circa 1948 1 dash peach bitters Champagne.
Pour into a Boston can, stir and strain into a
£ 10.95 Champagne flute.

The Old Cuban 7/14 Havana Club 7yr Rum

Courtesy of Audrey Saunders, 2/7 fresh lime
French 75 2/4 Gordon’s Gin NYC 3/14 cane syrup
SOURCE: The Savoy Cocktail 2/4 fresh lemon Dashes aromatic bitters
Book, 1930 1 tsp Luxardo Maraschino £ 13.95 Muddle briefly then shake everything
Shake everything together over ice then strain together over ice. Strain into a cocktail glass
£ 13.95 into a Champagne flute. Top up with brut and top up with brut Champagne.
Champagne.
60 TEMPERANCE DELIGHTS TEMPERANCE DELIGHTS 61

Temperance Delights

Angostura 3/5 fresh lime Traditional 1 dash aromatic bitters

Highball 1/5 house-made grenadine Eggnog 1 tsp vanilla extract
£ 5.45 1/5 cane syrup £ 5.45 2/11 cane syrup
8 dashes aromatic bitters 2/11 double cream
½ white of small egg 7/11 full fat milk
Chilled seltzer 1 small egg
Shake everything (except seltzer) over ice, Shake all ingredients hard over ice then
then strain into an ice-filled highball glass. strain ‘neat’ into a nog glass and garnish with
Add seltzer to fill. seasonal spices

Stone Bottle Into an ice-filled highball glass, pour: Real Lemonade 4/20 fresh lemon
Ginger Beer ½ full with homemade ginger beer £ 4.95 4/20 cane syrup
£ 5.45 ½ full chilled seltzer 12/20 still water
1 whole egg-white
Dribble Fino Sherry (optional)
Shake all ingredients hard over ice then strain
Black Tea Punch 2 chunks ripe pineapple into an ice-filled highball glass.
£ 5.45 1/14 house-made raspberry cordial
1/14 cane syrup
2/14 fresh orange
2/14 fresh lime Fruit Cup 3/10 fresh orange
8/14 chilled darjeeling tea (strong) £ 4.95 3/10 fresh lemon
Chilled seltzer 3/10 house-made pineapple cordial
Muddle first three ingredients then add 1/10 cane syrup
remaining ingredients (except seltzer) and Chilled seltzer
shake over ice. Strain into a highball glass Shake hard over ice then strain into an ice
then add seltzer to fill. filled cup and add chilled seltzer to fill.
62 GLASSWARE CHART GLASSWARE CHART 63

Flip Crusta Champagne Eggnog

Flute
Paris Goblet Punch Goblet Wooden Tiki
Mug

Large Cocktail Small Cocktail Absinthe

Fruit Cup Punch Bowl

Rocks Sour Fizz

Tom & Jerry Hot Toddy Moscow Mule

Highball Collins Small Whiskey Large Whiskey Mug
64 65

Definition of Terms

Absinthe Fountain Cane Syrup Falernum House-made fruit jelly

Absinthe fountains come in many shapes Sugar syrup (2:1 ratio caster sugar/water). A sweet syrup used in tropical and Concentrated fruit juices work best!
and sizes, but they all perform the same Caribbean drinks that contains flavours Pour 1 litre of fruit juice into a saucepan,
function: they deliver a drizzle of ice-cold of almond, ginger and/or cloves, and add some sugar and a few sheets of leaf
water into a glass of Absinthe. This dilutes Chilled Seltzer lime, and sometimes vanilla or allspice. gelatine. Heat until gelatine has dissolved
the alcohol-rich drink and liberates the A German name for chilled carbonated The syrup form can be alcoholic or non- and then pour into jelly mould and allow
all-important herbal ingredients. water. alcoholic. The consistency is thick, the to cool. Keep refrigerated and use within
colour can be white to light amber, and it 1 week.
may be clear or translucent.
Amer Picon Clove Tincture
Amer Picon is a bitter cordial made with A tincture is a solution prepared by House-made Grenadine
orange, gentian and other ingredients. It steeping or soaking (macerating) plant Fresh Lemonade Fresh pomegranates are juiced using a
has a bold bitter flavour and is often used materials, spices or really anything in A 1:1:3 ratio of fresh lemon juice, cane citrus lever press and the resulting juice
as a digestive. high-proof neutral grain alcohol over a syrup and still water. is then strained through a fine colander.
period of time. With the resulting highly The pomegranate juice is then reduced
concentrated flavours, one drop (or a by half over heat and 1lb of caster sugar is
Applejack collection of drops) can transform a Herbsaint then added to every 24fl oz of the reduced
An apple brandy that is produced by cocktail into a totally different experience. A brand name of anise-flavoured liquor, juice. Keep refrigerated and use within 2
distillation by evaporation. Known as originally made in New Orleans, Louisiana weeks.
“Jersey Lightning”, applejack’s long history which first appeared in 1934. It was the
in New Jersey includes once being used as Compound Butter creation of J.M. Legendre and Reginald
currency to pay road construction crews A butter that has a flavour, or additional Parker of New Orleans, who learned how House Peach Puree
during the colonial period. ingredients added to it. It is made to make Absinthe while in France during Peach puree made by macerating 4 cans
by softening regular butter to room World War I. It first went on sale following peaches (drained), zest of a whole lemon
temperature then adding house-spice the repeal of Prohibition, and was unique and a jigger of fresh lemon juice in 1 glass
Apry mix and mixing it up before returning it in its category as an Absinthe substitute, as of Pinot Grigio white wine and 2 jiggers
Another name for Apricot Brandy. to the fridge to firm it back up. It works opposed to a Pastis. of orange liqueur (Cointreau) for 24
particularly well in HOT BUTTERED RUM. hours. Lemon zest is then removed and
the mixture is blended up before being
Cacao Dark House-made Cordial strained through a fine colander. Keep
A chocolate flavoured liqueur where fine Egg Batter To make cordials we bring cane syrup refrigerated and use within 3 days.
roasted cacao beans are first broken open A combination of fresh egg yolks, sugar, (ratio 1:1) to boil with ample amounts
and then percolated before infusion with vanilla extract, ground cinnamon, cloves, of fresh fruit of choice. Once boiled, we
various herbs and spirits for a sweet, full allspice, nutmeg and dashes aromatic remove from heat and stir in ½ packet of House Spice Mix
cacao flavour. bitters as used for the base of a TOM & citric acid (purchased from local chemists) A mix of equal amounts ground cinnamon,
JERRY. to the cooling brew. Once completely ground allspice, ground cloves and ground
cooled, we strain and store in clean nutmeg. Works particular well in fruit and
Cacao White or Blanc bottles. Keep refrigerated and use within milk punches.
In this version of the above, cacao beans 2 weeks.
are only distilled and not percolated,
giving the white version a lighter flavour
and clear colour.
66 67

Definition of Terms

House-made Syrup Marasquin

Fruit syrups made simply by macerating (Maraschino) A clear cherry flavoured
fresh fruit of choice in cane syrup for 48 liqueur made from the distillation of green
hours. Strain off and keep refrigerated. cherry kernels.
Use within 1 week.

Molasses Syrup
Kirschwasser A treacle-like syrup made by combining
German for “cherry water”, often known sugarcane molasses with boiling water (1:1
simply as Kirsch in the English-speaking ratio).
world, is a clear brandy made from double
distillation of the fermented juice of a
small black cherry. It is colourless because Orgeat Syrup
either it is not aged in wood or it is aged A sweet syrup made from almonds, sugar
in barrels made of ash. The cherries used and rose water or orange flower water.
recently can be either sweet or sour, but in It has a pronounced almond taste and is
the past the sour morello cherry was used used to flavour many cocktails, perhaps the
with the stone crushed and included. As most famous of which is the MAI TAI.
the morello cherry was originally grown
all around the Black Forest in southern
Germany, the drink is believed to have Raw Cane Syrup
originated there. Demerera sugar syrup (1:1 ratio demerera
sugar/boiling water).

Lemon Water
Regular still water with a hint of lemon Rose’s Lime Juice
flavour. This is done by adding the zest of Often known simply as “Rose’s”, is a brand
3 lemons to every litre of water and leaving of sweetened lime juice used in mixed
to sit for a period of 24 hours. Used mainly drinks, most notably the GIMLET. It is
in the PHILADELPHIA FISH HOUSE made by the British company L. Rose & Co.
PUNCH. (founded 1865) and is sometimes known
as lime cordial.

Lillet Blanc
Lillet (pronounced lee-lay), is a French Swizzle Bitters
aperitif made from a blend of wine, A 1:1 ratio of Angostura and Peychaud
liqueurs, fruits and herbs. Lillet Blanc Bitters used in SWIZZLES.
has a golden colour with candied orange,
honey, pine resin, lime and fresh mint
aromas. It is the key ingredient in James
Bond’s martini derivative, the VESPER. This book is affectionately dedicated to my grandmother.
68