Hawksmoor Cocktail List.

http://www.thehawksmoor.co.uk

We've compiled a library of long out of print cocktail books and have used them to
resurrect some great long lost American drinks - from sours, fizzes and daisies to
juleps, tikis and punches. And we've thrown in some of our own creations, invented
by our award-winning bartenders, which deserve to stand next to these classics.

They're all lovingly made with the best ingredients which, along with the finest
spirits known to man, might include our own bourbon and rum infusions and homemade
pomegranate, rhubarb and lemon thyme syrups.

We've also gathered together the finest American wines available, along with our
favourite wines from the rest of the world, and some great American ales and
lagers from small microbreweries.

JULEPS All @ £6.50

Georgia Mint Julep
This is the recipe as described by Frederik Marryat, an English Naval officer and
writer who travelled the United States in the 1830s. Such was his fascination for
the drink that he recorded the exact recipe. Fresh mint muddled with a little
sugar, Peach Brandy and Cognac. Garnished with fresh mint and a pineapple stick.
Jerry Thomas?s Mint Julep
Jerry Thomas is well known for writing the first cocktail book and by the time he
did in 1862, the drink he presents is significantly different. Fresh mint muddled
with a little sugar and Cognac, soused in a dash of Jamaican Rum. Garnished with a
mint, berries and orange zest.
Kentucky Mint Julep (Julep No. 1)
This is a hybrid of the recipe in David Embury?s pivotal book ?The Fine Art of
Mixing Drinks? and Tom Bullock?s recipe from 1917. It is perhaps the epitome of
what is now seen as a classic Mint Julep. Fresh mint is infused in sugar syrup,
before being stirred with a healthy measure of Bourbon.
Monk Antrim?s Manila Hotel Julep
This delightful variant crops up both in Trader Vic?s ?Bartenders Guide? and
Charles H Baker?s ?Jigger, Beaker and Glass.? With such esteemed recommendations
its inclusion was obligatory. Fresh mint muddled with sugar and Bourbon, further
aromatised with Barbadian Rum and pineapple sticks.
Peach Thunderbolt
This delightful, summery recipe is from the wonderfully evocative book, ?Jigger,
Beaker & Glass? by Charles H Baker. Its name derives from a place just south of
Savannah, Georgia.A ripe peach is muddled with mint, fresh lime, sugar, Cuban Rum
and a dash of peach liqueur.
St. Regis Mint Julep
This variant was the pride and joy of John Swago, the head batender of the St
Regis Bar in New Orleans during the 1930s. We have judiciously substituted
homemade pomegranate syrup for the grenadine called for in his recipe. Fresh mint
muddled with pomegranate syrup, Rye Whiskey and New Orleans Rum.
Hawksmoor Julep
This is our own variation on the Gin Julep or Major Bailey as described in many
old cocktail books. Fresh mint muddled with lemon thyme syrup, gooseberries and
Gin.
Midnight Julep
Another of our own creations based on the Mint Julep, combining the freshness of
mint with rich chocolate. Fresh mint muddled with sugar, Crème de Cacao and Cacao
infused Bourbon.
Pineapple and Sage Mojito
It seems obvious to us that the ever popular Mojito has its origins in the Mint
Julep. Rather than simply include the original Cuban recipe we have included this
inspired version.(For other classic Cuban Mojito?s please ask). Fresh sage muddled
with sugar, lime, pineapple and Cuban Rum.

AROMATIC COCKTAILS All @ £7.50

Martinis, Manhattans, Old Fashioneds

Fancy Gin Cocktail

This forerunner of the Martini appeared in ?How to Mix Drinks, or the Bon-Vivants
Companion? by Jerry Thomas that was published in 1862. The debate over by whom and
when the Martini was invented still rages but clues to its evolution appear in
this drink. Gin shaken with a dash of Orange Curacao, orange bitters and sugar.
Garnished with a twist of lemon.
The Puritan
This drink first appears in bar guides at the end of the nineteenth century and
could be an ancestor of the Martini, even if it isn?t it should be revived. Gin
shaken with Noilly Prat, orange bitters and a dash of Yellow Chatreuse.
Gin and Pine
This fragrant drink is adapted from yet another of Jerry Thomas? recipes but
instead of infusing pine into the gin we use a fine Alsacian pine liqueur. Gin
stirred with Liqueur de Sapin. Garnished with a sprig of rosemary.
Alsacian Martini
This is our modern take on the Martini and combines your choice of gin or vodka
with a selection of aromatic Eaux de Vies. (If you would prefer a classic Martini
made to your specifications please ask).
Rob Roy
A drink that can vary dramatically dependent upon which Scotch is used. It is a
relative of the fantastic Manhattan which was apparently created for a party
thrown by Winston Churchill?s mother at the Manhattan Club. Our version has a
little twist to it. Scotch stirred with Vermouth, orange bitters and Compass Box
Orangerie.
Brooklyn
This was the house speciality at the St. George, a grand hotel in Brooklyn. While
the Manhattan lives on both the Brooklyn and the Bronx have slipped from favour.
Please give them a try or ask us to make a Manhattan to your specifications. Rye
or Bourbon stirred with Noilly Prat, Maraschino and Amer Picon.
Floridita Special
While the Floridita in Havana is justifiably famed for it?s Daiquiri?s, this
cocktail almost nipped under the radar until we discovered it in their 1930s
cocktail guide. It is essentially a sweet Manhattan with minor additions. Rye
shaken with sweet Vermouth, Amer Picon, Angostura and Orange Curacao.
The Algonquin Cocktail
This cocktail was named after the famous New York Hotel that housed the Algonquin
Round Table among whose witty and clever members was Dorothy Parker. The original
bar has gone and thank goodness this recipe survives. Rye shaken with Noilly Prat
and pineapple.
Tobacco Old Fashioned
This is our modern re-invention of this classic drink. The original version of
this drink was deemed old-fashioned way back in 1895 when a recipe first appears
in print. In 1935 A. Crockett claims it was introduced to the Waldorf Astoria by
Colonel James Pepper for whom it had been invented at the famous Pendennis Club in
Louisville. Bourbon or Rye stirred with sugar, bitters and a tobacco infusion.
Black Forest Sazerac
The original Sazerac was created at the Sazerac Coffee House of New Orleans in the
1850s and is simply a variant of the drink, first prepared by Antoine Peychaud,
using his own bitters and perhaps the first cocktail. This is a fruitier version
created by us. Cherry and chocolate infused Rye and Bourbon shaken with sugar and
bitters, served in a Chartreuse rinsed glass.

SOURS, FIZZES & DAISIES All @ £6.50

Liquorice Whisky Sour
Tony Conigliaro recently created this version of the classic whiskey sour ? we
hope he is flattered by our plagiarism.It is a great example of how to effectively
evolve a classic. Bourbon shaken with lemon juice, liquorice syrup, bitters and
egg white.
Jack Rose Cocktail
Unfortunately it was impossible to get the oldest of American spirits,namely
Applejack, in the U.K , until recently.This may account for why so many wonderful
Applejack recipes have disappeared. This recipe seems to have its origins in The
Waldorf Astoria. Applejack shaken with lime juice and homemade pomegranate syrup.
Delicious Sour
Another sour style of Applejack recipe created by the maverick bartender of the
late 1800s William Schmidt. It is listed with many more of his own creations in
his 1892 book ?The Flowing Bowl?. Applejack shaken with Apricot Brandy, lime
juice, sugar and egg white.
Ramos Gin Fizz
Like the Sazerac this is another fine drink of New Orleans extract. It was created
by Henry Ramos a bar owner and resident of the Baton Rouge at the beginning of the
20th century. It needs very long and heavy shaking to achieve the desired
frothiness. Gin shaken with lemon and lime juices, sugar, cream, egg white and
orange flower water, topped with soda.
Morning Glory Fizz
This drink first appears in 1888 in Harry Johnson?s bar guide. He says it is a
grand picker-upper and ?will give a good appetite and quiet the nerves?. Scotch
shaken with lemon and lime juices, sugar, egg white and a dash of Absinthe.
Floridita Rum Daisy
During the 1920s and 1930s Havana was the drinks capital of the world and this
Daisy recipe comes from the ever famous Floridita and was created by Constante
Ribailagua. Cuban rum stirred with lime juice, bitters and sugar, crowned with
yellow Chartreuse.
Hawksmoor Fizz
This is our interpretation of this classic drinks style and has most in common
with the Ramos Gin Fizz but uses some truely English ingredients to evoke the
flavour of the UK. Gin shaken with lemon juice, sugar, cream, egg white, orange
flower water and homemade rhubarb syrup.
R & R Sour
Another of our own drinks, that subtly combines both fruit and bitter flavours to
create a harmonious whole. Redcurrant infused rum shaken with Aperol, redcurrant
puree, lime, sugar and a dash of egg white.

EXPAT CLASSICS
Daiquiri No.2 @ £6.50
This is the least known version of the Daiquiri as espoused by the great Constante
Ribailagua of Havana?s Floridita. Cuban Rum shaken with lime, a splash of orange
juice and a dash of Curacao.
Pegu Club Cocktail @ £6.50
This was the signature cocktail of the Pegu Club in 1920s Burma. Fresh lime
muddled with Cointreau and Angostura bitters, before being shaken with Gin.
The Scoff Law Cocktail @ £7.00
This was invented in 1924 at Harry?s American Bar in Paris. It name pokes fun at
Prohibition ? the term Scoff Law referred to a frequenter of speakeasies. Rye
shaken with Noilly Prat, Lemon juice and Pomegranate syrup.
Bloodhound @ £7.00
This cocktail was introduced to London in 1922 by the Duke of Manchester. It is a
precursor of the modern fresh fruit martinis. Gin shaken with sweet and dry
vermouths and fresh raspberries.
The Avenue Cocktail @ £7.00
This drink first appeared in The Café Royal Cocktail Book of 1937 and is
indicative of the first Golden Age of British bartending as a member of the
U.K.B.G invented it. Bourbon and Calvados shaken with Passionfruit, Grenadine and
Orange Flower Water.
The Millionaire Cocktail @ £7.00
This cocktail is adapted from the original version featured in the 1937 edition of
The Savoy Cocktail Book. It is slightly less sweet due to the substitution of
fresh pomegranate juice for Grenadine. Myers Rum shaken with Apricot Brandy, Sloe
Gin, fresh lime and pomegranate.
Red Lion @ £7.00
Created by W J Tarling in London in 1933 and it won the British Empire Cocktail
Competition. He then went on to write The Café Royal Cocktail Book and helped
found the I.B.G. Gin shaken with Grand Marnier, orange juice and lemon juice.
French 75 @ £7.50
Invented by Harry McElhone the owner of Harry?s American Bar in Paris, in 1925. It
is named after the heavy artillery used in W.W.1 by the French to bombard the
Germans. Gin shaken with lemon and sugar, topped with champagne.
Royal Highball @ £7.50
Created by Frank Meier to celebrate the opening of the Ritz Hotel?s Cambon Bar in
Paris in 1921. Cognac stirred with sugar, fresh strawberries and Champagne.
Armillita Chico @ £7.00
Created by Charles H Baker on one of his travels down to Mexico and originally
published in 1939. Similar to a Margarita in style,we have adapted it slightly.
Tequila shaken with fresh lime and pomegranate juices, orange flower water and
pomegranate syrup.
Eureka @ £7.00
Yet another cocktail to originate at the Floridita in Havana during Prohibition
and one that has virtually disappeared. Calvados and Sloe Gin shaken with lime and
sugar.

PUNCHES from £14.00

Here we offer our revitalized takes on the versions of these drinks. They are
designed to share either for 2, 4 or 6 people.

Non- Such Punch

This punch is adapted from the original by Jerry Thomas and consists of pineapple
puree, red wine, green tea, Cognac, lemon juice, spiced sugar and soda.
New Orleans Punch
This punch is adapted from a recipe in David Embury?s ?Fine Art of Mixing Drinks?
and comprises Jamaican Rum and Bourbon soured with lemon juice and sweetened with
raspberry puree and syrup. This fruity mix is then lengthened

Both of the following two recipes are adapted from ones sourced in Charles H
Bakers book, ?Jigger, Beaker and Glass?.
Bengal Lancers Punch II
A delicate mix of Rum, Claret, Cointreau, mango and orange juices crowned with
Champagne.
Fritz Fengers Pineapple Bola II
Pineapple infused Bourbon enriched with Passionfruit and then doused in Champagne.

Pimms Royale
So often what can be such a wonderful summers drink is ruined by it?s maker. We
have updated the recipe slightly and added a touch of finesse while remaining true
to its spirit. In our version Plymouth Fruit Cup is fortified with gin and
lengthened with ginger ale and Champagne and garnished with fruits and borage.
Polish Spring Punch
While Dick Bradsell?s masterpiece may not be as old as the other recipes, it so
good that we believe it deserves a place on the list. In our version summer
berries are combined with Vodka, lemon juice, Cassis and topped with Champagne.

TWEEKED TIKI?S @ £7.50

Rum Keg
Cuban and Jamaican Rums shaken with fresh passionfruit and pineapple, Apricot
Brandy, lemon juice and rock candy syrup.
Leilani?s Grass Hut
Cuban Rum shaken with pineapple and guava purees, fresh grenadine and lemon juice.

Cobra?s Fang
Rums blended with falernum, fresh lime and orange juices, bitters and blackberry
puree.
Mahukona
Cuban rum shaken with Triple Sec, Angostura Bitters. pineapple puree, lemon and
sugar.
Around the World
Cuban Rum and Brandy blended with lime, orgeat and mango puree.

BEERS
Coors Fine Light £3.50

Brooklyn Lager £3.50

Goose Island I.P.A. £3.50

Anchor Steam Beer £3.50

Anchor Liberty Ale £3.50

Anchor Porter £4.00

Sierra Nevada Wheat Beer £3.50

Sierra Nevada Pale Ale £3.50