Classics!

‘Everybody should believe in something; I believe I’ll have another drink.’ - W.C.Fields This page is dedicated to the Classic cocktails we feel just don’t get enough press. There are all too many cocktails that aim to cover the taste of the spirits used, so we’ve decided to create a page of drinks that celebrate them instead! Cocktails from the bygone age just seem simpler, and somehow tastier, so there’s something for everyone here!

Named after the French term for the French Quarter in New Orlean’s where this cocktail was created in 1938, it’s complex and beautiful. Bourbon and cognac stirred with sweet vermouth, D.O.M Benedictine and both Peychaud’s and Angostura bitters. Served short on the rocks.

Popular in the 1920’s, this drink notably appeared in a scene in Earnest Hemingways’s 1926 classic, The Sun Also Rises. A large measure of calvados is shaken with freshly squeezed lemon juice and raspberry syrup. Served straight up.

Created by Hugo Ensslin at the Hotel Wallich in Times Square, this cocktail was named at the time for the exciting new way to travel the blue sky. Gin, freshly squeezed lemon juice and both Maraschino and Violet liqueurs, shaken gently and served straight up.

First mentioned in print in 1908, this cocktail was lost to history for over 50 years, only to become a darling of the cocktail resurgence, embraced by bartenders and cocktail enthusiasts alike. A combination of rye whiskey and dry vermouth, balanced by Maraschino liqueur and Amer Picon, stirred down and served straight up.

Sometimes referred to as the oldest known American cocktail, with origins in pre-civil war New Orleans, the Sazerac is named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient. Rye whiskey, sugar syrup and Peychaud bitters are all combined and served in an Absinthe rinsed cognac glass. (optional 12.5% service charge will be applied to your bill)

Cigar menu

42.00 A pleasurable lengthy smoke, with a lot of distinctive aromas: wood and earth for the first phase, then the Double Coronas keeps going with some honey touches and becomes more and more powerful without being too harsh or abrasive. Occasionally, the finale can have some light citrus notes that entertain the palate. The tempo of the burn is 'tranquil' and provides all the magnificence of this masterfully crafted Cuban cigar.

25.00 Very good "Robusto" cigar, as good as those of the old times, maybe because we can still appreciate the perfectly balanced flavours of nuts, honey sweetness or herbal flavours. The minimum ageing recommended for this cigar is at least three years.

22.00 The medium tobacco taste is perfectly balanced with some woody sweet notes in combination with wood, coffee and cocoa flavours. The taste is quite mellow and we could say that more mellow than in other models that have been aged for the same years.

25.00 This cigar was introduced in November 1992 and introduced to the international market in 1994, commemorating the 500th anniversary of the arrival of Columbus to the New World. The Siglo series are said to be milder than the rest of the models from the Cuban brand, with mild creamy sweetness, medium bean flavours and also medium tobacco taste

33.00 The MERCADERES is named after a major street in Havana that used to be a bustling commercial center and meeting ground for tobacco merchants back in the early going of the nation's capital. Typical coffee flavors dominate this Hermoso No.1 cigar which is our opinion is leading among the 3 new releases.

25.00 Petit Churchills is the ideal vitola for anyone looking for an aromatic, balanced Habano flavor that can be enjoyed in a short period of time.

(optional 12.5% service charge will be applied to your bill)

Hemingway was an American author and journalist who lived between 1899 – 1961. His economical and understated style had a strong influence on 20th century fiction, while his life of adventure and his public image influenced later generations. He won the Nobel Prize in Literature in 1954 and was responsible for novels such as The Old Man and the Sea and For Whom the Bell Tolls.

German-born bartender HugoEnsslin wrote Recipes for Mixed Drinks in 1917, a book that would become New York’s last published bartending guide before Prohibition. It included the Aviation cocktail for the first time in print as well as new ingredients for the day like grenadine, applejack and triple sec. Ensslin is considered a major influencer of Harry Craddock and Patrick Gavin Duffy.

Sharpe began her bartending career in 1996 and is now the co-founder of Contemporary Cocktails Inc, a global cocktail consultancy firm that has provided its services to many top brands including Moët Hennessy and William Grant & Sons. She has been acclaimed by The New York Times and is a favourite of top restaurant owners.

Capone was an American gangster who led a Prohibition-era crime syndicate. The Chicago outfit, which subsequently also became know as the ‘Capones’, was dedicated to smuggling and bootlegging liquor and other illegal activities in Chicago from the early 19320’s to 1931. He was convicted on federal charges of tax evasion and sentenced to federal prison at the now famous Alcatraz, where rumour has it he was still able to get his favourite whiskey!

Cocktails!

"The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you always shake to fox-trot time, a Bronx to two-step time, a dry martini you always shake to waltz time." – William Powell, The Thin Man.

People have been mixing drinks for centuries, but it wasn’t until the late 17th century that the precursors of the cocktail became popular enough to be recorded in the history books. Although no one quite knows when, who, where or what contributed to the creation of the original cocktail, it seems to have started as a specific drink, rather than how we have come to know it; as a category of drinks. Here at the Old Bengal Bar we believe that every good evening starts with a good cocktail, and although today there is no end to the ever growing lists of spirits and cocktails being created and evolved worldwide, we are proud of our menu! So whether it’s a classic, or one of our own creations, we hope you enjoy.

Cigar menu

15.00 One of Montecristo smallest cigars, but anyway good thickness. This cigar has all the virtues of the Cuban brand, being a real aperitif, like a Dry Martini if we were talking about drinks.

27.00 Completely hand-made with tobacco leaves coming from Vuelta Abajo, this Robusto cigar, with excellent burn, is the last product from Hoyo de Monterrey. With a smooth strength, it has an intense tobacco taste, blended with cocoa, cinnamon and dried fruits.

30.00 A Robusto legend, the Serie D No. 4 has always been one of the most famous cigars of its kind. D4 is strong and full bodied, exploring aromas of wood and spice in equal doses.

17.00

The Panatella is one of originally released Cohibas. This rich flavoursome small cigar packs all the flavours from the larger Cohibas but tends to be a little sweeter. The distinct Grassy, Cocoa/Coffee bean flavours can be found throughout the cigar, flavours are little less rich and slightly mellower due to the small size. A great daytime smoke or to take out on a evening out.

40.00 Romeo y Julieta Churchill Tubos are smooth, mellow, medium-bodied cigars that get their rich, cedar-aged flavor from a well-balanced blend of prime, longfiller Dominican tobaccos deftly rolled in silky, Indonesian shade-grown wrappers. A classic after-dinner or golf cigar.

75.00 The biggest and most spectacular of the Behike line. A cigar for the great moments in live - to be enjoyed with the attention such a rare and outstanding Havana cigar deserves (optional 12.5% service charge will be applied to your bill)

Bubbles! “Champagne, wishes and caviar dreams” – Ellen Simon. You don’t need a special occasion to enjoy a champagne cocktail, because every now and then you want to drink on the fancier side of life, and we don’t blame you! In fact, we want to join you!

The perfect drink to showcase our homemade vanilla and peppercorn syrup! Named after the Conquistador who first introduced both vanilla and chocolate to Europe in the 1520’s, this drink incorporates his findings with a spirit he no doubt drank on the open seas; rum. Diplomatico Reserva rum and Aperol are shaken together with grapefruit juice, a dash of lemon juice with our vanilla and peppercorn syrup. Topped with sparkling wine and served in a champagne flute.

Invented in 1860 by Gaspare Campari, Campari is a bitter obtained from the infusion of herbs and fruit in alcohol and water. It is its bitter quality that lends itself to the name of this cocktail. Campari, fresh grapefruit juice, cranberry juice, Fernet-Branca and sugar syrup are shaken and served in a coupette glass, with a champagne top. Refreshing and balanced, the perfect aperitif.

This classic cocktail was named after the Spanish monarch Alfonso XIII. Dubbonet rouge and a bitters soaked sugar cube drowned in champagne and served with a lemon twist. Quite literally a drink fit for a king.

Created by our very own Laszlo Nyiri, this drink is the perfect example of a cocktail where all the ingredients work together in perfect harmony. Fresh white grapes bring a subtle sweetness, while pinot noir syrup provides an earthy balance. Add to that a generous helping of Koniks Tail vodka, a little Licor 43, and top it off with some champagne in a coupette glass. Quite literally perfect.

Our spicy twist creates the finest champagne cocktail. Don’t be put off by the jalapeno chillies, we only use enough to provide a subtle flavour and heat. We start off by sweetening El Jimador Blanco tequila with a touch of agave syrup and then add our jalapeno chilli peppers. Topped up with champagne, this cocktail is a brilliant warm weather drink. (optional 12.5% service charge will be applied to your bill)

Martinis! "Why don’t you get out of that wet coat, and into a dry martini?’’ – The Major and the Minor Back in the early 20th Century the simply marriage between vermouth and either gin or vodka became so popular, it was unquestionable that the rise of the Martini had begun. Depending on the balance of the vermouth, we begin to build a unique cocktail; Less vermouth results in what is know as a ’dry’ martini, and more in what as know as a ’wet’ martini. The next step is where it gets interesting.

.’ 9.95 One of the most common garnishes to a martini, it is used to introduce citrus oils to a cocktail. Depending on the style of the gin or vodka chosen, traditionally either lemon or lime peel can be used, however orange and grapefruit twists are also a great alternative! Either Tanqueray 10 Gin or Konik’s Tail Vodka works well with lemon twists, however if you fancy something a bit different, why not try Plymouth gin with a grapefruit twist?

9.95 This refers to the act of adding olive brine to the mix. It adds another dimension to the martini, giving it a ’savoury’ element. Traditionally a ’dirty’ martini would be garnished with an olive. Due to it’s smooth flavour, we use Belvedere Vodka, although of course gin works well also, you decide!

9.95 For those who don’t wish to add olive brine to their martini, but still like the savoury olive garnish. We recommend either Stolichnaya Elit Vodka or No. 209 Gin, although we favour Vodka when it comes to olives!

9.95 A beautiful pre-prohibition cocktail traditionally made with gin, this martini is garnished with a pickled onion. The oldest published recipe for this drink dates back to 1908, so this cocktail is a long surviving favourite. As this cocktail calls for a gin without too many floral notes, we recommend Botanist Gin.

9.95 The origin of this cocktail is not quite clear, however those who love their martini’s ’dirty’ may be tempted to try this surprisingly tasty combination. Gin, vermouth and pickled gherkin to garnish! There is also the option to make the Fiendtini ’dirty’ by adding a little of the gherkin pickling brine in the same way you would the olive brine to a dirty martini. Like the Gibson Martini, this calls for a less citrus intense gin, we recommend a full bodied gin, Martin Millers Gin. We prefer our martini’s stirred, however if you want yours shaken, just say. (optional 12.5% service charge will be applied to your bill)

Vodka!

“If life gives you lemons, you should make lemonade.. And try to find somebody whose life has given them vodka, and have a party.” - Ron White. Either derived from grains, potatoes or fruits, Vodka is a distilled beverage composed primarily from water and ethanol, giving root to its name wódka meaning ‘little water.’ In times of bartending lore the kangaroo was quite simply a martini made with vodka. We have dubbed our vodka page thus, henceforth a short and to the point selection of kangaroo cocktails for your perusal.

Created for Cocktails in the City in September 2013, this drink is the product of our collaboration with Belvedere vodka. Almond syrup and both grapefruit and lemon juice are shaken with a healthy measure of Belvedere vodka, served tall over ice, and topped up with tonic water. Clean and refreshing!

Blackberries and Rosemary.. The perfect partnership! Invented in house by Luca Esposito, this drink is one for sunny weather. Kettle One vodka, combined with fresh blackberries and rosemary, lemon juice and crème de mure. Shaken hard, and served tall over crushed ice, balanced with soda water.

From as early as the 14th Century, Poland has been flavouring their vodka with bison grass. The name Żubrówka comes from the Polish word for the European bison which is particularly fond of eating bison grass. Żubrówka vodka and apple juice shaken with our homemade vanilla sugar and fresh lemon juice. Served long over crushed ice.

Bacciferous; the word used to describe a plant that bears any type of berry, we promise this cocktail is easier to drink then it is to pronounce! Marquis vodka, a handful of fresh strawberries, raspberries and blackberries, enriched with wild berry liqueurs and perfectly balanced with lemon juice and sugar syrup. Shaken hard and served straight up.

Simple is certainly best when it comes to the next drink! Ketel One vodka, lemon juice and fresh egg white get a serious shake before being served in a coupette glass with a Chambord float. (optional 12.5% service charge will be applied to your bill)

Botanica!

"I’ll stick with Gin. Champagne is just ginger ale that knows somebody.” – M*A*S*H, Hawkeye, ‘Ceasefire,’ 1973 Previously a spirit with a dark past, gin has fast become one of London’s favorite tipples, deriving its predominant flavors from juniper berries. Gin is derived from hundreds of natural botanicals, however the balance of those botanicals is where each Gin becomes unique dependant on its maker. Perhaps it’s because we’re in London, perhaps it’s simply because it’s tasty, the next few cocktails celebrate our British heritage… when in Rome after all…

This classic fizz was traditionally served without ice, however, over the years ice has been added to lengthen it into a long and refreshing sipper. Hendricks gin, fresh lemon juice, and mint are shaken together and then topped up with soda water. Served tall over cubed ice.

Named after its place of origin, The Raffle’s Hotel, Singapore, this classic sling was the brainchild of Vietnamese bartender Ngian Tong Boon around 1915. Fresh muddled pineapple, Tanqueray Gin, Cherry Heering, DOM Benedictine, fresh lemon juice and Angostura bitters are all shaken and topped up with soda water.

A beautifully balanced cocktail combining Tanqueray gin, Trois Riviere rum, pineapple juice, fresh lime juice and Green Chartreuse. Served in a coupette glass, and garnished with a fresh mint leaf.

Created here at the Old Bengal Bar by head bartender Paresh Vadher, this drink is a fruity variation on the classic gin sour. Botanist gin, lemon juice and fresh egg white, shaken with fresh passion fruit and sugar syrup. Served short on the rocks, lovely.

This drink celebrates one of the world’s most expensive spices; cardamom. An aromatic spice indigenous to South India and Sri Lanka, it has a wonderful aroma and an enticing warm, spicy-sweet flavor. Crushed cardamom seeds are shaken with Portobello road gin, lemon juice and sugar syrup, then served tall over cubed ice, and topped with soda water.

(optional 12.5% service charge will be applied to your bill)

CHAMPAGNES

NV Moët & Chandon ‘ Impérial’ 68.00 NV Louis Roederer ‘Brut Premier’ 78.00 NV Veuve Clicquot 85.00 NV Ruinart, Blanc de Blancs 105.00 NV Armand De Brignac –Ace of Spades- 350.00

NV Moët & Chandon ‘Rosé Imperial’, Brut 90.00NV Laurent Perrier, Rose 105.00 NV Laurent Perrier, Rose Magnum 198.00

2004 Moët & Chandon ‘Dom Pérignon’, Brut 169.00 2005 Louis Roederer ‘Cristal’, Brut 249.00

NV Krug ‘Grande Cuvée’, Brut 180.00 NV Krug ‘Grande Cuvée’, Brut Rosé 279.00 2000 Krug ‘Clos du Mesnil’, Brut 740.00 1998 Krug ‘Clos d’Ambonnay’, Brut 2250.00 1989 Krug ‘Collection’, Brut 496.00

NV Bodega Chandon Brut 55.00

Luc Belaire Sparkling Rosé 60.00

(optional 12.5% service charge will be applied to your bill)

NV Moët & Chandon ‘Brut Imperial’, Brut 11.50 NV Moët & Chandon ‘Rosé Imperial’, Brut 16.50 NV Bodega Chandon, Brut 9.50 Luc Belaire Sparkling Rosé wine 10.00

Ugni Blanc, Cuvée J. Paul 5.50 19.90 Pays des Cotes de Gascogne, France 2013 Cortese, Araldica 6.50 26.00 Piemonte, Italy 2013 Riesling ’R’, Weingut August Kesseler, 8.00 31.00 Rheingau, Germany 2011 Chablis Prieuré Saint Côme, 9.00 38.00 Bourgundy, France 2013 Sancerre ‘La Clochette’, Jean Jacques Breton, 10.00 42.00 France 2013 Gavi di Gavi, Cristina Ascheri, Piemonte, 11.00 44.00 Italy 2013 Cloudy Bay, Sauvignon Blanc 14.50 61.00 Marlborough, New Zealand 2013

Cuvée J. Paul Pays des cotes de Gascogne, France 2013 5.50 19.90 Côtes de Provence, Cru Classé, Domaine de Rimauresq, France 2013 9.50 37.00 Côtes de Provence, Cru Classé, Magnum Domaine de Rimauresq, France 2013 77.00

Pays du Vaucluse 5.50 19.90 Cuvée J. Paul, France 2012 Barbera d’Alba, Araldica, Piemonte 6.50 26.00 Italy 2012 Alasia, Nebbiolo, Langhe, Italy, 2007 8.00 31.00 Malbec, Zuccardi ‘Serie A’, 9.00 35.00 Mendoza Argentina 2012 Rioja Crianza Seleccion, 10.00 40.00 Oscar Tobia, Spain 2008 Pinot Noir, Jean-Marc Pillot 11.00 45.00 Burgundy, France 2011 Zinfandel, Edmeades, 12.00 50.00 Mendocino County USA 2009 Les Cadrans de Lassègue, 58.00 Saint-Emilion-Grand-Cru, France 2008

(optional 12.5% service charge will be applied to your bill)

Rumbullion!

"My mojito in La Bodeguita, my daiquiri in El Floridita." – Ernest Hemingway. Rum has always tended to favor and flavor rebellion, from the pirates and buccaneers of the seventeenth century to the American Revolution onward. During the Prohibition-era, lots of thirsty Americans went to Cuba, and what they drank there, in keeping with the ambience, was rum, usually in cocktails and often neat. Thus began the life long relationship between Rum and the world. Whether it be the grog sailors drank on the high seas in the 1700’s or the mojitos drunk by the modern bar goers, there is no end to the diversity of how we enjoy this spirit.

In his travel account All The Year Round, Charles Dickens wrote of Falernum in 1892, describing it as ‘a curious liqueur.’ We have taken that curious liqueur and balanced its sweet qualities with spicy Italian Amaro. Zaccapa 23 year old rum, Italian Amaro, Velvet Falernum and Angostura bitters, stirred down over ice and served straight up.

Adapted from the Bacardi legacy UK winning drink of 2010, Mathew Dakers created this drink at the Hoxton Pony, London. A refreshing, minty, light cocktail with herbal complexity, served straight up. Bacardi rum, Green Chartreuse, fresh lemon juice, mint leaves, agave syrup and fresh egg white are all combined and finished off with a dash of grapefruit bitters.

Ask the bartender to make you a Millionaire! This incarnation has a nice balance between sweet, tart and strong. It has the character of a tropical cocktail with unexpected flavours. Plantation 5 year old rum, sloe gin and apricot brandy are all shaken hard with fresh lime juice and served straight up.

This tasty cocktail was created here by Jourdane Nolan. Fresh pineapple and orange give a fresh kick to Triple Sec, Bacardi rum and La Ina Sherry. All ingredients are combined and served in a chilled sherry glass.

There really isn’t much that we can say for a drink that speaks for itself! Appleton rum, lime juice, sugar syrup, passion fruit puree, pineapple juice and a dash of Angostura bitters. Shaken and served over crushed ice in a wine glass, we finish it off with a splash of soda, a sprig of mint, and a light dusting of grated nutmeg. A seriously tasty Old Bengal Bar favourite. (optional 12.5% service charge will be applied to your bill)

American!

“Never cry over spilt milk, it could have been Whiskey” – ‘Pappy’ Maverick. Bourbon’s invention is often attributed to a pioneering Baptist named Elijah Craig, yet across the county line in what is now known as Bourbon country, an early distiller named Jacob Spears is credited with being the first to label his product as ‘Bourbon whiskey.’ There likely was no single ‘inventor’ of bourbon, which developed into its present form only in the late 19th century, however, it is undoubtedly American, and undoubtedly tasty enough to warrant it’s own page on our cocktail list!

This one definitely has everything you could possibly want from a cocktail. The perfect combination for when the sun is shining.. and even when it isn’t, we can always pretend! Buffalo Trace Bourbon shaken with fresh raspberries and lemon juice then finished with a lacing of Chambord, served long over crushed ice.

This sultry sipper combines Bulleit bourbon with the bitterness of Averna, the brightness of lemon juice and the smoothness of honey. All ingredients are shaken together and served straight up in a chilled martini glass.

Al Capone, who led the Prohibition-era alcohol smuggling and bootlegging ring, was said to favour whiskey when it came to his spirit of choice. While the infamous gangster is long gone, his spirit still lives on in this drink. Bulleit Rye whiskey, fresh ginger, oranges, honey, Cointreau, and lemon juice are combined and served short on the rocks.

If you enjoy Manhattans give this variant a try, it will certainly not disappoint! Woodford Reserve Bourbon stirred down with Antica Formula and a splash of Orange Curacao, served over a hand crafted ice ball with an orange twist.

We tip our proverbial cap to Kentucky, the birth place of Buffalo Trace Bourbon. If you need a boost for today, this is your opportunity! A shot of espresso, coffee liqueurs, and a large measure of Buffalo Trace Bourbon, all sweetened with a touch of homemade vanilla sugar and served straight up in a coupette glass. The perfect digestif.

(optional 12.5% service charge will be applied to your bill)

WINE & CHAMPAGNE LIST

Whisky!

“Whisky is liquid sunshine.” - George Bernard Shaw Although the world of whiskey is a complex mash of grains, distillation processes and flavours, this somewhat dauntingly wide market ensures that almost everyone will find a brand or type that they like. So.. whether from Scotland, Ireland, the States or Japan, whether smoky, smooth, sweet or peaty, there’s bound to be a dram to your liking!

Floral notes and aromatic bitters come together in this frothy, flavour packed cocktail. Lustau East India Solera Sherry, demerara syrup, fresh lemon juice, St Germain liqueur and Dewars 12 year old whiskey are all shaken hard with fresh egg white, served straight up and finished off with a fragrant grating of nutmeg.

This one is rumoured to have first been served at the old Waldorf Austoria circa 1920 under the name Robert Burns, and it still finds itself gracing the pages of cocktail menus today! Johnny Walker Whisky is stirred down with Dubbonet and a dash of DOM Benedictine. Served straight up.

A cocktail that celebrates its spirit! Hakushu Whisky is produced in the ‘Forest Distillery’ Shimamoto, Japan and is characterized by a refreshing flavour which cannot be found in any other whisky. Hakushu 12 year old, elderflower syrup and soda water. Served tall over hand cracked ice, and garnished with a mint sprig. Sometimes simple is best!

Another well balanced concoction from Laszlo Nyiri, this drink combines the slightly smoky characteristics of Dalmore 15 with the sweetness of fig liqueur. Balanced with fresh egg white and lemon juice, all ingredients are shaken hard and then served short on the rocks with a lemon twist. Light yet surprisingly complex.

Our variation on the classic Rob Roy which was created in 1894, the drink was named in honour of the premier of Rob Roy, an operetta loosely based upon Scottish folk hero Robert Roy MacGregor. Our Japanese version is made using Yamazaki 12 year old, Antica Formula and Angostura bitters. Stirred down and served straight up with an orange twist. (optional 12.5% service charge will be applied to your bill)

Tequila!

“Tequila drinking, our minds will wonder to wondrous places.” – Dave Mathews Band

Once a drink only for bandidos and rancheros, tequila has long since found its place on the shelves next to all our other favourite spirits, and yet not other liquid is surrounded by as many stories, myths or legends. So whether it’s on the rocks, or in one of our tasty cocktails, we should have you donning sombrero’s in no time.. That all said, we’re sure your plenty thirsty, Salud!

This cocktail gets its name from the aged tequila which is its predominant ingredient. Don Julio Anejo tequila and Grand Marnier in equal proportions are shaken with mint leaves lemon wedges and agave syrup for a little sweetness, then strained over crushed ice, served short in a rocks glass.

One of our favourites here at Old Bengal Bar! Seattle bartender Casey Robison matches the earthy richness of Mezcal with the flavours of bitter orange and chocolate, then boosts this cocktail’s ethereal aromatics with a few drops of smoky scotch. Equal measures of Mezcal and Campari are stirred down with Amaro, dry vermouth with a few dashes of chocolate bitters. Served straight up with a few drops of Lagavulin Scotch to finish.

Ryan Fizgerald developed this drink using 2 ingredients that have a special affinity for tequila: the tropical richness of pineapple gum syrup and the bitter bite of Italian Amaro. He balances these flavours with El Jimador Blanco tequila, Cynar, a pinch of salt and a few dashes of Angostura bitters. Served straight up with a lemon twist to garnish.

Straight from the heart of the maguey plant comes this tasty drink. Mezcal, Triple Sec and lime juice are all shaken with sugar syrup, Maraschino liquor and grapefruit bitters. Served straight up, the perfect drink for a retiring conquistador.

Adapted from a drink created by Aisha Sharpe, New York City, this drink looks like it’s going to be good for you and it sure tastes good – fresh and enlivening! We combine fresh basil leaves with El Jimador Blanco tequila and balance it out with apple juice, lime juice and sugar syrup. This cocktail is served in a coupette glass and finished off with a few drops of celery bitters. One of your five a day!

(optional 12.5% service charge will be applied to your bill)

Aperol Italy 8.50 Dubonnet France 8.50 Noilly Pratt Dry France 8.50 Lillet Rouge/Blanc France 8.50 Martini Italy 8.50

(Extra Dry / Rosso / Bianco) Campari Italy 8.50 Punt-E-Mes Italy 8.50 Carpano Antica Formula Italy 8.50 Kamm & Sons England 8.50

Ricard France 8.50 Pernod France 8.50 Fernet Branca Italy 8.50

Meantime England 4.50

Asahi Japan 4.50 Cusquena Peru 4.50 10 Saints Barbados 4.50 Rekorderlig Cider Sweden 6.00

: Lemonade, Ginger Ale, Tonic Water, Bitter Lemon, Ginger Beer, Slimline Tonic, Soda Water 3.25

Coca Cola, Diet Coke 3.25

Tomato, Apple, Pineapple, Cranberry 3.25Freshly squeezed orange 4.50

Belu Still & Sparkling Water 75cl 3.95

(optional 12.5% service charge will be applied to your bill)

Jack Daniel’s 9.00 Pikesville Straight Rye 9.00 W.L.Weller 12Y.O 10.00 Buffalo Trace 10.00 Woodford Reserve 11.25 Bulleit 12.00 Bulleit Rye 12.00 Gentleman Jack 13.25 Jack Daniels ‘Single Barrel’ 13.50 Booker’s ‘Cask Straight’ 6 Y.O. 21.00 Pappy Van Winkle’s ‘Cask Straight’ 15 Y.O. 25.00 Pappy Van Winkle’s ‘Cask Straight’ 20 Y.O. 34.00 Pappy Van Winkle’s ‘Cask Straight’ 23 Y.O. 70.00 Rittenhouse Supreme Rye 25 Y.O. 45.00

Tia Maria 8.00 Luxardo Sambuca 8.00 Mozart Chocolate Pure 87, Black 8.00 Luxarado Maraschino Liqueur 8.00 Amaretto Di Saronno 8.00 Baileys Irish Cream 8.00 Benedictine 8.00 Chambord 8.00 Cointreau 8.00 Drambuie 8.00 Frangelico 8.00 Grand Marnier 8.00 Jägermaeister 8.00 Kahlua 8.00 Kummel 8.00 Limoncello 8.00 Mozart Chocolate Cream, White 8.00 Southern Comfort 8.50 Santa Teresa Orange 8.50 Pernod Absinth 10.00 Mandarine Napoleon 10.00 Patron Café XO 10.00 Mozart Chocolate Spirit, Dry 12.00

(optional 12.5% service charge will be applied to your bill)

Eau du Vie! “One sip of this will bathe the drooping spirits in delight, beyond the bliss of dreams.” – John Milton, Comus ‘Water of life;’ Eau du Vie put simply, is a colourless fruit brandy, produced by means of fermentation and distillation. Its fruit flavour is typically light, and although the name eau du vie is French, similar products are produced around the world, from Germany, where they produce Schnaps, to Hungary where the spirit is known as palenka. Given its diversity, and smoothness on the palate, it provides the perfect base to our following range of cocktails.

Jack Koeppler, bartender at the legendary Buena Vista Café in San Francisco, was given this recipe by the son of its creator, a fellow by the name of Mr. Prosser. It has since found its way across the pond, and on to our menu! Seedless white grapes shaken with a large measure of Alba Pisco, pinapple juice and Absinthe. Served in a wine glass over cubed ice.

Named after a small town in the Calvados producing area of Normandy, this drink is the creation of Jourdane Nolan right here at the Old Bengal Bar. It combines equal measures of DOM Benedictine and Dupont Calvados, stirred down with Stones ginger wine and a dash of our home made cinnamon bitters. Served over a hand crafted ice ball.

A firm favourite of ours, you won’t be disappointed to try Laszlo Nyiri’s perfect creation. Freshly muddled pear shaken with Poire William, Orange Curacao, lemon juice and fresh egg white. Served straight up in a coupette glass and finished with a grating of fresh nutmeg.

It’s back to basics with this one… Our twist on the classic Mint Julep, which was originally believed to have healing properties and appears in literature as early as 1784! A generous helping of Hennessey Fine Cognac, balanced with sugar syrup and fresh mint leaves. Built over crushed ice and served in a traditional julep cup.

There are many rumours around the origins of this cocktail. Some say it was created for the wedding of Princess Mary to Viscount Lascelles and some believe it was created in honour of the Russian Tsar Alexander II. Whatever the case, it’s a long standing classic! Hennessey Fine cognac and Crème de Cacao are shaken together with a healthy splash of double cream, served straight up. (optional 12.5% service charge will be applied to your bill)

Bloody Mary’s! Although the origin of the Bloody Mary is unclear, the name is associated with a number of historical figures, particularly Queen Mary I of England. Some drink aficionados even believe the inspiration for the name was Hollywood star Mary Pickford. However this drink came to be, we are happy it has stood the test of time and that we are able to enjoy it today!

The original classic, perfect any time of the day or night! Marquis Vodka mixed with our bloody mary spice mix, topped with tomato juice and served in a high ball glass with a lemon slice, celery stick & a celery salt rim.

A beautiful aromatic twist, this Mary combines the earthy notes of chosen spices with the freshness of traditional tomato mix. Nutmeg, Cinnamon & Clove infused Marquis vodka mixed with our spice mix, served in a high ball glass finished with celery salt and garnished with a cinnamon stick and orange twist.

If you like your Bloody Mary’s with a kick, this is the one for you! Marquis vodka mixed with our homemade mix of soya sauce, wasabi and ginger. Served in a high ball glass with wasabi celery salt and garnished with celery and a lemon slice.

Marking the year the OBW was built; this is a tasty twist on the traditional. OBW Spiced chai tea infused Marquis vodka served with house spiced Mary mix and toped with tomato juice. Served in a high ball and garnished with fresh mint and cucumber.

For those of you who fancy trying something slightly different today, why not try adding a touch of port? 10 year old tawny port mixed with homemade spice mix, topped with tomato juice and served in a wine glass, with an orange twist.

This one speaks for itself! Woodford Reserve Bourbon infused with green chilli mixed with homemade spice mix and grated horseradish. All topped with tomato juice and served in a high ball glass with orange slice, celery stick & celery salt.

Non alcoholic Mary made with our spice mix, topped with tomato juice and served in a high ball glass with lemon slice, celery stick & celery salt. (optional 12.5% service charge will be applied to your bill)

Hennessy fine de Cognac, VSOP 10.00 Courvoisier Exclusif 11.00 A.E. d’Or VSOP 12.00 Delamain Pale and Dry XO 13.00 Hennessy XO 24.50 Rémy Martin XO 25.00 Martell Cordon Bleu 36.00 A.E. d’Or N 6 40.00 Hennessy Paradis 63.00 Rémy Martin Louis XIII 160.00 Richard Hennessy 185.00

Baron de Sigognac 10 Y.O 10.00 Clos Martin Folle Blanche 1986 12.00 Baron de Sigognac 20 Y.O 15.00 ‘Une Larme D’Armagnac’ Francis Darroze 150.00

Domaine DuPont VSOP 9.50 Boulard VSOP 9.50 Lecompte 12Y.O. 13.00 Adrien Camut 25yo 34.00 Lemorton 1963 57.50 Lemorton Rarete 60Y.O. 80.00

10Yr Warre`s `Otima`, Tawny Port 5.50 37.00 2008 Quinta do Passadouro, LBV 7.50 72.00 La Ina Fino Sherry 7.00 Lustau East India Sherry 8.00

Telmo Rodrìguez, Málaga ‘Mr Mountain Wine’ Spain, 2010 7.50 Royal Tokaji, Tokaji Aszu ‘5 Puttonyos’ Hungary, 2008 12.00

(optional 12.5% service charge will be applied to your bill)

Pampero Especial Venezuela 9.00 Bacardi Superior Cuba 9.00 Bacardi Oakheart Cuba 9.00 Bacardi Oro Cuba 9.00 Trois Rivière Blanc Martinique 9.00 Gosling’s Black Seal Bermuda 9.00 Myers Jamaica 9.00 Bacardi 8 Y.O Cuba 9.00 Wrey & Nephew Jamaica 9.00 Havana Club 7 Y.O Cuba 9.00 Chairmans Spiced St. Lucia 9.00 XM Royal 10yo Guyana 9.00 Plantation 3 Stars Caribbean 10.00 Plantation 5yo Caribbean 10.00 Pampero Aniversario Venezuela 11.50 Appleton Estate 12yo Jamaica 11.50 Diplomatico Exclusiva Venezuela 12.00 Pyrat XO Caribbean Blend 12.00 Santa Teresa 1796 Venezuela 12.00 Plantation XO Barbados 14.00 Rhum JM XO Martinique 16.00 Ron Zacapa 23 Y.O Guatemala 18.50 Ron Zacapa XO Guatemala 30.00 Diplomatico Ambassador Venezuela 40.00 Bacardi Gold 1930 Cuba 195.00

G.Miclo Kirsch Vieux 9.00 Framboise Sauvage 9.00 Mirabelle 9.00 Vieille Prune 9.00 Poire William 10.50

Nonino Cru Monovitigno Fragolino 13.00 Picolit 19.50

ABA Pisco 9.00

Metaxa 10.00

(optional 12.5% service charge will be applied to your bill)

Jensen Bermondsey Dry England 9.00 Jensen Bermondsey Old Tom England 9.00 Tanqueray 43.1 England 9.00 Portobello Road England 9.50 Martin Miller’s England 9.50 Sipsmith England 9.50 Tanqueray Rangpur England 9.50 Tanqueray Ten England 10.50 Distillery N˚209 USA 10.50 Citadelle ‘Réserve’ France 10.50 The Botanist Scotland 11.00 Hendricks Scotland 11.00 No.3 England 11.00 Tanqueray Mallaca England 11.50 Junipero USA 12.00 Old Raj England 13.00 Monkey 47 Germany 14.00 Oxley England 15.00 Beefeater Crown Jewel England 18.00

Ketel One Holland 9.00 Absolut Sweden 9.25 Zubrowka Poland 9.25 Sipsmith ‘Barley Vodka’ England 9.25 Konik’s Tail Poland 10.00 Marquis Poland 10.00 Ivan The Terrible Russia 10.00 Belvedere Poland 10.50 Belvedere Unfiltered Poland 10.50 Ciroc France 11.50 Crystal Skull Canada 14.00 Stolichnaya ‘Elit’ Russia 15.00 Ultimat Poland 15.00 Jewel of Russia Ultra Russia 30.00 Beluga Gold Line Russia 35.00

El Jimador Blanco 10.50 Gran Centenario Plata 10.50 Excellia Blanco 10.50 Monte Alban Mezcal 12.00 Patron Reposado 14.00 Don Julio Blanco 14.50 Don Julio Reposado 15.00 Don Julio Añejo 15.50 Don Julio 1942 40.00 Tapatio Excelencia Grand Reserva Extra Anejo 45.00

(optional 12.5% service charge will be applied to your bill)

Singleton of Dufftown 12 Y.O. Speyside 10.00 Glenfiddich 12 Y.O. Speyside 9.50 15 Y.O. Speyside 11.50 18 Y.O. Speyside 15.00 Glenlivet 12 Y.O. Speyside 9.50 Bowmore 12 Y.O. Islay 13.50 25 Y.O. Islay 45.00 Lagavulin 16 Y.O. Islay 12.50 Laphroaig 10 Y.O. Islay 9.50 Laphroaig 18 Y.O. Islay 23.00 Bruichladdich Classic Islay 12.00 Bruichladdich Scottish Barley Islay 13.00 Bruichladdich Port Charlotte Islay 14.00 Bruichladdich Octomore Islay 30.00 Glenmorangie 10 Y.O. Highlands 9.50 Glenmorangie Lasante Highlands 11.50 Glenmorangie Quinta 10 Y.O. Highlands 12.00 Glenmorangie Nectar D’or Highlands 14.00 Glenmorangie Signet Highlands 40.00 Macallan Gold Highlands 9.50 Macallan 21 Y.O. Highlands 42.00 Dalmore 15 Y.O Highlands 15.00 Dalmore King Alexander III Highlands 32.00 Oban 14 Y.O. Highlands 9.50 Auchentoshan Three Wood Lowland 10.00 Talisker 10 Y.O. Isle of Skye 9.50

Chivas Regal 12 Y.O. 10.50 Johnnie Walker Black label 9.50 Gold label 13.50 Blue label 35.00 Johnnie Walker King George V 80.00

Jameson’s 9.00 Bushmill Blackbush 9.50

Yamazaki 12 Y.O Japan 11.00 Hakushu 12 Y.O Japan 11.00 Hibiki 17 Y.O. Japan 16.00 Hakushu 18 Y.O. Japan 25.00

Puncheon Cask Japan 23.00

Bourbon Cask Japan 25.00

Sherry Cask Japan 30.00

(optional 12.5% service charge will be applied to your bill)