House rulesIn every bar or restaurant there are house rules. Some of them are nothing more than common sense . Please respect our house rules for the other guests, for the staff and

the neighbourhood.

We don’t have a terrace so please don’t take your drinks outside.

When you leave, please be quiet and respect our neigbours.There might be people sleeping.

Please do not linger outside.Make your travel plans and say your goodbyes before leaving Behind Bars.

We have a zero-drugs policy and will call the police if we see anyone using ordealing drugs in or outside Behind Bars.

No alcohol will be served under 18. In doubt we will ask for your ID.

Please respect the belongings of your fellow guests and the bar.

The only shot being served in Behind Bars is Chartreuse Vert 55% and we serve itin a jigger. Drink up fast because need those jiggers.

Please leave your pets and other animals at home.

All cocktails are 9,- unless listed otherwise.

All spirits are served in a tasting glass at 50 ml.

SazeracThe creation of the Sazerac has also been credited to Antoine Amédée Peychaud, the Creole apothecary who emigrated to New Orleans in the early 19th Century. He was known to dispense a proprietary mix of aromatic bitters from an old family recipe. According to popular myth, he served his drink in the large end of an egg cup that was called a ‘coquetier’ in French, and that the Americanized mispronunciation resulted in the word "cocktail".Your choice of the originial Sazerac Rye Whiskey or Bulleit Rye Whiskey stirred with sugar and Peychaud Bitters. Strained in a Pernod Absinth rinsed glass.

Sazerac with Sazerac Rye 12,-

Rum RamseyThe Bon Ton Café is one of New Orleans finest restaurants and famous for one particular drink – The Rum Ramsey Cocktail. The drink is not only famous it`s recipe is secretly guarded by the Bon Ton Cafe and it remains a secret even when bartenders attempted to get closer to what is or what is not the original recipe for the Rum Ramsey Cocktail.Pampero Blanco and Bulleit Bourbon shaken with freshly squeezed lime juice, cane sugar and Bitter Truth Creole Bitters.

Ramos Gin FizzThe Stag was the newest and hotest place in New Orleans where customers waited for an hour or longer to get a Ramos Gin Fizz. The corps of busy shaker boys behind the bar was one of the sights of the town during Carni-val, and in the 1915 Mardi Gras, 35 shaker boys nearly shook their arms off, but were still unable to keep up with the demand.Tanqueray Gin with freshly squeezed lime and lemon juice, sweetened with sugar syrup and double cream and charged in a soda siphon.

La Louisiana #2This is the special cocktail served at RestuuTunt de lu Louisiune, one of the famous French restaurants of New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine. La Louisiane cocktail is as out-of-the-ordinary as the many distinctive dishes that grace its menu.Your choice of Sazerac Rye or Bulleit Rye stirred with Dolin sweet vermouth, D.O.M. Benedictine and Peychaud Bitters. Poured in a Pernod Absinth rinsed glass.

La Louisiana #2 with Sazerac Rye 12,-

BywaterThe nearly century-old bar at Arnaud's Restaurant sells cigars as well as cocktails. New Orleans bartender Chris Hannah at Arnaud’s Bar made this cocktail in honor of his city’s artsy, Caribbean-flavored Bywater neighborhood. Pampero Aniversario stirred with Nardini Amaro, Chartreuse Vert and Velvet Falernum with a dash of Peychaud Bitters.

HurricaneThe creation of this passion fruit–colored relative of a daiquiri is credited to New Orleans tavern owner Pat O'Brien. The bar started as a speakeasy called Mr. O'Brien's Club Tipperary and the password was "storm's brewin'. In the 1940s, he poured the concoction into hurricane lamp–shaped glasses and gave it away to sailors.A blend of Pampero Aniversario and Pampero Blanco shaken with passion fruit, Marie Brizard Grenadine, freshly squeezed orange juice and lemon juice.

SuissesseSuissesse, a perfectly good French word meaning a Switzerland-born female, lives up to the reputation earned by those hardy daughters dwelling among the rocks of their picturesque land. The Alps are wonderful — so is a Suissesse.Pernod Absinth shaken with Creme de Menthe, Marie Brizard Orgeat and cream.

Vieux CarréThe Vieux Carré was first mixed in the mid-1930s by Walter Bergeron at Hotel Monteleone in New Orleans and was named after the old city square. Stanley Arthur first published Bergeron’s Vieux Carré in his 1937 Famous New Orleans drinks and how to mix them.Bulleit Rye stirred with Merlet VS Cognac, Dolin sweet vermouth and a splash of D.O.M. Benedictine with Peychaud Bitters.

Tinkerbell“Absinthe makes you crazy and criminal, provokes epilepsy and tuberculosis and has killed thousands of French people. It makes a ferocious beast of man, a martyr of woman, and a degenerate of the infant, it disorganizes and ruins the family and menaces the future of the country.” The Temperance Movement, early 1900’sIn 1915 absinthe was banned in France because of the thujone. Legend has it that it has a hallucinating affect. In the end thujone is just as harmfull as caffiene. So nothing to worry about! In 2005 the ban of absinthe started to lift in many countries and The Green Fairy was available again. We named our cocktail after the most famous fairy of all time.Pernod Absinth served long with ice and topped off with homemade cucumber and lime soda.

Daniel’s take on the Gin Basil Smash“TRUFFLEEEEEE!”The original is one of the best drinks ever created! Jörg Meyer created this drink in his bar Le Lion in Hamburg. Daniel added the truffle oil and black pepper. It just got beter!Muddled lemon, sugar and fresh basil shaken with Tanquarey Gin layered with truffle oil and black pepper.

Moscow Mule“The mule was born in Manhattan but “stalled” on the West Coast for the duration. The birthplace of “Little Moscow” was in New York’s Chatham Hotel. That was back in 1941 when the first carload of Jack Morgan’s Cock ‘n’ Bull ginger beer was railing over the plains to give New Yorkers a happy surprise…”-George SinclairKetel One Vodka and Old Jamaica Ginger Beer served in a copper mug with a squeeze of lime.

First Word“Normally I have the last word.”- Every womanLegend has it that the Last Word was invented in the 1920’s for the Detroit Athletic Club. The drink didn’t catched on and was first published in the 1951 book of Ted Saucier - Bottom’s Up. We made a small variation with the Chase elderflower liqueur for more floral notes. Tanqueray Gin shaken with Chartreuse Vert, Chase Elderflower Liqueur and freshly squeezed lime juice.

Whiskey Sour à la GuillaumeStraight from the The Flowing Bowl written bij William Schmidt in 1891. This recipe intriged us from the first day we read it. The Cream is giving it another viscousity and a very nice creamy froth. Making it a predecessor of the sour as we know it with egg white to give it nice froth.Bulleit Rye Whiskey shaken with freshly squeezed lemon juice, sugar syrup and cream. Served with a cherry on top!

Back from the Dead“To be taken before 11 a.m. or whenever steam and energy are needed.”The Corpse Reviver cocktail first appeared in the 1930 Savoy cocktail book. It was a ‘hair of the dog’ cocktail, meaning that you should drink it to cure the hangover from the last time you where here. Our tequila based Back from the Dead is our variation on this classic.Don Julio Reposado shaken with Tio Peppe Sherry, Chase Elderflower Liqueur and freshly squeezed lemon juice with a dash of Pernod Absinth.

Fixed Daisy“Pineapple and Chartreuse, what can go wrong?” -MarcelThe 1880’s Fix cocktail was made with pineapple syrup making it a fancy sour cocktail. To make it more interesting we combined the Fix with the 1900’s Daisy cocktail. The Daisy was a sour with chartreuse or another liqueur instead of sugar. Tanqueray Gin shaken with pineapple puree, freshly squeezed lemon juice, sugar syrup and Chartreuse Juane.

Reina’s Heritage

Marcel created this drink for The Mixing Star competition by DiSaronno. With a half shot of peychaud bitters makes this drink an unusual one. Its fruity, spicey and fire red.DiSaronno and Zacapa 23yrs mixed with pineapple juice, freshly squeezed lemon juice and half a shot of Peychaud Bitters.

Coconut Daiquiri“You can always make me happy with coconut.”Natural coconut essence is blended with white Jamaican rum to create this cracking flavoured rum from Kingston, Jamaica. And we have to say it’s the best in a daquiri style of drink.Koko Kanu shaken hard and long with freshly squeezed lime juice and Marie Bizard Orgeat.

Suffering BastardI was advised by the bartender at the back bar of Shepheard's that the concoction was popularly called a "Suffering Bastard" and, originally, a "Suffering Bar Steward," so named by its inventor, a usually hung-over attendant there. The “Suffering Bastard” which not only magically cured a hangover, but usually started the patient on his way to a new one."Tanqueray Gin and Merlet VS shaken with lime cordial and Angostura Bitters. Served long and toppped of with Old Jamaica Ginger Beer.

ZombieLimited to only 2 a person.Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting. He returned several days later to complain that he had been turned into a zombie for his entire trip. Don the Beachcomber restaurants limit their customers to two Zombies, as do we.Our house Zombie-blend mixed with Velvet Falernum, Don's Mix #2, Marie Brizard Grenadine and a dash of Pernod Absinth.

12,-

Julio’s Swizzle”Ohhhh, it’s just a hand blender!”The swizzle orginated in the Caribbean. It is very similair to a sour, it’s not shaken but swizzled with makes all the difference. The traditional swizzle stick, which we use, comes from the the swizzle tree. It is a forked branch and acts like a blender.Don Julio Reposado swizzled with freshly squeezed grapefruit juice, Velvet Falernum and a dash of agave syrup and a float of homemade pimento Liqueur.

Marcel’s take on the Puka-Puka Punch“It’s epic and delicious.” (Serves 4 to 6 people)An unpublished recipe from Beachcomber employee Dick Santiago’s private notebook. This drink was probably named after the book of Puka-Puka, a 1929 memoir by Robert Dean Frisbee. A true beachcomber who left Ohio for the Cook Islands to escape “The noisy clamor of the civilized world.”Pampero Blanco and Appleton V/X mixed with passion fruit, freshly squeezed orange juice, lemon juice, vanilla syrup and falernum.Served in a treasure chest or seashell.

39,50

Skull PuncherBy the power of greyskull!It’s a double zombie served in a skull.

24,-

Mai TaiLegend has it that in 1944 Victor Jules Bergeron tested a new drink on two friends from Tahiti, Ham and Carrie Guild. After the first sip Carrie said ‘Mai Tai-Roa Aé’, which in Tahitian means ‘ Out of this world - The Best’. Originial this drink was made with J.Wray and Nephew 17yrs old Jamaican rum. Unfortunately this rum hasn’t been availble for decades. Victor used a Rhum Vieux blended with a Jamaican rum.Appleton V/X with Clement Rhum Vieux Agricole shaken with Pierre Ferrand Dry Curacao, freshly squeezed lime juice and Marie Brizard Orgeat Syrup.

RumtasticMarcel made this drink for the El Dorado competition and he won! We serve it in woorden mug and it makes you feel like a pirate. It’s rumtastic! Pampero Aniversario shaken with Velvet Falernum, pineapple puree, freshly squeezed lemon juice and Mozart Chocolate Bitters.Served in a wooden mug when possible.

Philadelphia Fish House Punch“A bowl of fine Punch big enough to have Swimmed half a dozen of young Geese.”

Probably the most famous of all punch recipes this is believed to have originated at a Philadelphia fishing and social club called the ‘State in Schuylkill Fishing Corporation’ which was established in 1732 with a club house built on the banks of Pennsylvania’s Schuylkill River. Another story states that it was created in 1848 by Shippen Willing of Philadelphia to celebrate the momentous occasion of women being allowed into the premises of the “Fish House” for the first time in order to enliven the annual Christmas Party. It was supposed to be just “something to please the ladies’ palate but get them

livelier than is their usual wont”.Appleton V/X and Merlet VS mixed with Merlet Creme de Peche, freshly squeezed

lemon juice and lemon oleo saccharum. Chilled down with cold water.

The word “punch” is a loanword from the Sanskrit language, meaning "five", as the punch was originally made with five ingredients. Consisting of a spirit, sugar in the form of a oleo saccharum, citrus fruit juice, water and tea or spices. The drink was brought to England from India by sailors and employees of the British East India

Company in the early seventeenth century. From there it was introduced into other European countries.

All punch bowls are served in antique punch bowls. One of them is more then hunderd years old. A punch bowl serves 8 to 12 persons. Each punch is 89,-

Pass the punchie to the left hand side!Daniel created this punch for a competition at the Perfect Bar Show. He used a full

bottle of rum and served it in a antique punch bowl. We the winner got to speech he said : I’d like to thank my mom for telling me never to drink and Daniel for the punch.

Bulleit Bourbon and Pampero Aniversario mixed with grapefruit oleo saccharum, freshly squeezed grapefruit juice, homemade pimento Liqueur and rooibos chai tea.

SuntoryHakushu DistilleryHakushu Single Malt Distiller’s Reserve 8,50Hakushu Single Malt 12yrs 11,50

Yamazaki DistilleryYamazaki Single Malt Distiller’s Reserve 9,-Yamazaki Single Malt 10yrs 13,50Yamazaki Single Malt 12yrs 14,50

Hibiki is a blend from the Hakushu and the Yamazakidistilleries with the single grain whisky of the Chitadistillery. Hibiki is partly aged in plum liqueur casks.

HibikiHibiki Japanese Harmony 10,50Hibiki 12yrs 12,50Hibiki 17yrs 17,50

NikkaYoichi DistilleryYoichi Single Malt Non-Age 8,50Yoichi Single Malt 10yrs 12,50Yoichi Single Malt 12yrs 13,50Yoichi Single Malt 15yrs 14,50

Miyagikyo DistilleryMiyagikyo Single Malt Non-Age 8,50Miyagikyo Single Malt 10yrs 12,50Miyagikyo Single Malt 12yrs 13,50Miyagikyo Single Malt 15yrs 14,50

Nikka Taketsuru combines the strong characterof Nikka Yoichi distillery with the elegance andprecision of Nikka Miyagikyo Distillery.

TaketsuruTaketsuru Pure Malt Non-Age 8,50Taketsuru Pure Malt 12yrs 11,50Taketsuru Pure Malt 17yrs 14,50

Nikka From the Barrel 7,50Nikka Coffey Grain 8,50 Nikka Coffey Malt 8,50

ChiChibu DistillerySingle Malt On The Way 2013 13,50

Shinshu Mars DistilleryKomagatake Single Malt The Revival 2011 18,50Komagatake Single Malt Sherry & White Oak 2011 19,50

Eigashima “White Oak” DistilleryAkashi White Oak Blended Whisky 8,50Akashi White Oak Single Malt 9,50

Chogoku Jozo company doesn’t distill, but importthe malt whisky from Scotland and the grain whiskyfrom Canada. Once in Japan the whisky is aged insherry an brandy barrels and blended.

Chogoku Jozo WharehouseTogouchi Blended Non-Age 6,50Togouchi Blended 12yrs Peated 8,50Togouchi Blended 18yrs Unpeated 10,-

Chita Distillery