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 daisi es 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 c lassics. 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 homem ade 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 la gers from small microbreweries. JULEPS All @ 6.50 Georgia Mint Julep This is the recipe as described by Frederik Marryat, an English Naval officer an d 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 littl e sugar, Peach Brandy and Cognac. Garnished with fresh mint and a pineapple stic k. Jerry Thomas?s Mint Julep Jerry Thomas is well known for writing the first cocktail book and by the time h e did in 1862, the drink he presents is significantly different. Fresh mint mudd led 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 M ixing Drinks? and Tom Bullock?s recipe from 1917. It is perhaps the epitome of w hat is now seen as a classic Mint Julep. Fresh mint is infused in sugar syrup, b efore 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 Cha rles H Baker?s ?Jigger, Beaker and Glass.? With such esteemed recommendations it s inclusion was obligatory. Fresh mint muddled with sugar and Bourbon, further a romatised 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 R um 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 Re gis Bar in New Orleans during the 1930s. We have judiciously substituted homemad e pomegranate syrup for the grenadine called for in his recipe. Fresh mint muddl ed 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, Crme de Cacao and Cac ao 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 thi s inspired version.(For other classic Cuban Mojito?s please ask). Fresh sage mud dled 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-Vivant s 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 sug ar. 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 ins tead of infusing pine into the gin we use a fine Alsacian pine liqueur. Gin stir red 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 Martin i 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 thr own by Winston Churchill?s mother at the Manhattan Club. Our version has a littl e twist to it. Scotch stirred with Vermouth, orange bitters and Compass Box Oran gerie. Brooklyn This was the house speciality at the St. George, a grand hotel in Brooklyn. Whil e the Manhattan lives on both the Brooklyn and the Bronx have slipped from favou r. 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 coc ktail almost nipped under the radar until we discovered it in their 1930s cockta il guide. It is essentially a sweet Manhattan with minor additions. Rye shaken w ith sweet Vermouth, Amer Picon, Angostura and Orange Curacao. The Algonquin Cocktail This cocktail was named after the famous New York Hotel that housed the Algonqui n Round Table among whose witty and clever members was Dorothy Parker. The origi nal 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 t his 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 infusio n. Black Forest Sazerac The original Sazerac was created at the Sazerac Coffee House of New Orleans in t he 1850s and is simply a variant of the drink, first prepared by Antoine Peychau d, using his own bitters and perhaps the first cocktail. This is a fruitier vers ion created by us. Cherry and chocolate infused Rye and Bourbon shaken with suga r 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 h ope he is flattered by our plagiarism.It is a great example of how to effectivel y evolve a classic. Bourbon shaken with lemon juice, liquorice syrup, bitters an d egg white. Jack Rose Cocktail Unfortunately it was impossible to get the oldest of American spirits,namely App lejack, in the U.K , until recently.This may account for why so many wonderful A pplejack 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 jui ce, sugar and egg white. Ramos Gin Fizz Like the Sazerac this is another fine drink of New Orleans extract. It was creat ed by Henry Ramos a bar owner and resident of the Baton Rouge at the beginning o f 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 o range 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 g rand picker-upper and ?will give a good appetite and quiet the nerves?. Scotch s haken 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 D aisy recipe comes from the ever famous Floridita and was created by Constante Ri bailagua. Cuban rum stirred with lime juice, bitters and sugar, crowned with yel low Chartreuse. Hawksmoor Fizz This is our interpretation of this classic drinks style and has most in common w ith the Ramos Gin Fizz but uses some truely English ingredients to evoke the fla vour of the UK. Gin shaken with lemon juice, sugar, cream, egg white, orange flo wer water and homemade rhubarb syrup. R & R Sour Another of our own drinks, that subtly combines both fruit and bitter flavours t o create a harmonious whole. Redcurrant infused rum shaken with Aperol, redcurra nt 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 Constan te Ribailagua of Havana?s Floridita. Cuban Rum shaken with lime, a splash of ora nge 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 mudd led 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 s haken 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 ve rmouths and fresh raspberries. The Avenue Cocktail @ 7.00

This drink first appeared in The Caf Royal Cocktail Book of 1937 and is indicat ive of the first Golden Age of British bartending as a member of the U.K.B.G inv ented it. Bourbon and Calvados shaken with Passionfruit, Grenadine and Orange Fl ower 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, Sl oe 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 Caf Royal Cocktail Book and helped fo und 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 i n 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 p ublished in 1939. Similar to a Margarita in style,we have adapted it slightly. T equila shaken with fresh lime and pomegranate juices, orange flower water and po megranate 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 a nd sugar. PUNCHES from 14.00 Here we offer our revitalized takes on the versions of these drinks. They are de signed 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 pineappl e 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 w ith raspberry puree and syrup. This fruity mix is then lengthened Both of the following two recipes are adapted from ones sourced in Charles H Bak ers book, ?Jigger, Beaker and Glass?. Bengal Lancers Punch II A delicate mix of Rum, Claret, Cointreau, mango and orange juices crowned with C hampagne. Fritz Fengers Pineapple Bola II Pineapple infused Bourbon enriched with Passionfruit and then doused in Champagn e. 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 tr ue to its spirit. In our version Plymouth Fruit Cup is fortified with gin and le ngthened 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 berr ies 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, andy, lemon juice and rock candy syrup. Leilani?s Grass Hut Cuban Rum shaken with pineapple and guava purees, fresh grenadine and e. Cobra?s Fang Rums blended with falernum, fresh lime and orange juices, bitters and puree. Mahukona Cuban rum shaken with Triple Sec, Angostura Bitters. pineapple puree, 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

Apricot Br lemon juic blackberry lemon and