Cocktail menu
Cheers, and please drink responsibly.
Cognac, chocolate liqueur and cream shaken into dessert in a glass. Fresh nutmeg on top keeps it from tipping into sweetness.
SweetCreamyMedium
Also known as Brandy Alexander
- Strength
- Medium, about 14% alcohol
- Served
- Up in a chilled cocktail glass
Campari and sweet vermouth stretched with soda: the lighter, older parent of the Negroni, born in 1860s Milan.
BitterSweetBubblyMedium
- Strength
- Medium, about 12% alcohol
- Served
- On the rocks
Equal parts gin, apricot brandy and calvados. Dry, orchard-fruity and stronger than it tastes.
SweetFruityStrong
- Strength
- Strong, about 22% alcohol
- Served
- Up in a chilled cocktail glass
Gin, lemon, maraschino and a spoon of violette, which turns it a pale sky blue. Hugo Ensslin, New York, around 1916.
SourStrong
- Strength
- Strong, about 19% alcohol
- Served
- Up in a chilled cocktail glass
A Prohibition-era gin sour softened with honey and brightened with orange juice.
SourFruityMedium
- Strength
- Medium, about 13% alcohol
- Served
- Up in a chilled cocktail glass
White peach purée topped with Prosecco, created by Giuseppe Cipriani at Harry’s Bar in Venice.
FruityBubblyLight
- Strength
- Light, about 7% alcohol
- Served
- In a Champagne flute
A Sidecar with white rum added: cognac, rum, triple sec and lemon. Crisp and potent.
SourStrong
- Strength
- Strong, about 20% alcohol
- Served
- Up in a chilled cocktail glass
Vodka and coffee liqueur over ice, first poured in 1949 at the Hotel Metropole in Brussels.
SweetCoffeeBoozy
- Strength
- Boozy, about 28% alcohol
- Served
- On the rocks
Vodka and tomato juice seasoned to taste with lemon, Worcestershire, Tabasco, celery salt and pepper. The brunch classic.
SourSavourySpicyLight
- Strength
- Light, about 9% alcohol
- Served
- Long over ice
A Negroni with bourbon or rye in place of gin: warmer, rounder, still bitter. Paris in the 1920s.
BitterSweetStrong
- Strength
- Strong, about 22% alcohol
- Served
- Up in a chilled cocktail glass
A gin sour over crushed ice with blackberry liqueur bleeding through it. Dick Bradsell, London, 1984.
SourFruityMedium
- Strength
- Medium, about 15% alcohol
- Served
- Over crushed ice
Brandy, lemon, curaçao and maraschino in a sugar-crusted glass lined with a long peel. New Orleans, 1850s.
SourStrong
- Strength
- Strong, about 21% alcohol
- Served
- Up in a chilled cocktail glass
Brazil’s national drink: lime and sugar muddled in the glass, then cachaça over cracked ice.
SourStrong
- Strength
- Strong, about 18% alcohol
- Served
- Over crushed ice
Cuba’s oldest cocktail: aguardiente, raw honey and lime, drunk by fighters in the 19th-century wars of independence.
SourMedium
- Strength
- Medium, about 13% alcohol
- Served
- Over crushed ice
A drier, sharper Negroni relative made with dry vermouth instead of sweet.
BitterBoozy
- Strength
- Boozy, about 23% alcohol
- Served
- Up in a chilled cocktail glass
Old Tom gin, maraschino, lemon and orange bitters. A pre-Prohibition gin sour with a floral edge.
SourStrong
- Strength
- Strong, about 21% alcohol
- Served
- On the rocks
A bitters-soaked sugar cube fizzing slowly in Champagne with a splash of cognac. One of the oldest recorded mixed drinks.
BubblyMedium
- Strength
- Medium, about 15% alcohol
- Served
- In a Champagne flute
Green Chartreuse, pineapple, lime and falernum swizzled over pebble ice. Marcovaldo Dionysos, San Francisco.
SourSweetFruityStrong
- Strength
- Strong, about 17% alcohol
- Served
- Over crushed ice in a tall glass
Gin, raspberry and lemon shaken with egg white into a pink, silky sour, named for a Philadelphia gentlemen’s club.
SourFruityCreamyMedium
- Strength
- Medium, about 15% alcohol
- Served
- Up in a chilled cocktail glass
Equal parts gin, Cointreau, Lillet and lemon with a whisper of absinthe. A “reviver” from the Savoy Cocktail Book.
SourMedium
Also known as Corpse Reviver No. 2
- Strength
- Medium, about 16% alcohol
- Served
- Up in a chilled cocktail glass
Citrus vodka, Cointreau, lime and cranberry: tart, pink, and forever linked to 1990s New York.
SourFruityMedium
Also known as Cosmo
- Strength
- Medium, about 14% alcohol
- Served
- Up in a chilled martini glass
Rum, cola and a squeeze of lime. Havana, early 1900s.
SourBubblyLight
- Strength
- Light, about 10% alcohol
- Served
- Long over ice
White rum, lime and sugar, nothing else. The purest test of a bartender’s balance, from Cuba around 1900.
SourStrong
- Strength
- Strong, about 18% alcohol
- Served
- Up in a chilled cocktail glass
Dark rum floated over spicy ginger beer. Bermuda’s national drink.
BubblySpicyMedium
Also known as Dark and Stormy
- Strength
- Medium, about 13% alcohol
- Served
- Long over ice
Two rums, passion fruit, honey and lime flash-blended: Don the Beachcomber’s tiki take on the Daiquiri.
SourSweetFruityMedium
- Strength
- Medium, about 13% alcohol
- Served
- Over crushed ice in a goblet
Gin and a little dry vermouth, stirred until ice cold. A twist of lemon oil or an olive is the only decision left.
Boozy
Also known as Martini or Gin Martini
- Strength
- Boozy, about 26% alcohol
- Served
- Up in a chilled martini glass
Vodka, coffee liqueur and fresh espresso shaken hard to a crema. Dick Bradsell, London, 1980s.
SweetCoffeeMedium
- Strength
- Medium, about 14% alcohol
- Served
- Up in a chilled martini glass
Fernet-Branca topped with cola: bitter, minty, and Argentina’s favourite bar call.
BitterHerbalBubblyLight
Also known as Fernet con Coca or Fernet and Coke
- Strength
- Light, about 9% alcohol
- Served
- On the rocks
A gin sour topped with Champagne, named after a French field gun of the First World War.
SourBubblyMedium
- Strength
- Medium, about 11% alcohol
- Served
- In a Champagne flute
Cognac and amaretto over ice. Two ingredients, rich and nutty.
SweetBoozy
- Strength
- Boozy, about 26% alcohol
- Served
- On the rocks
Vodka, raspberry liqueur and pineapple shaken to a light froth. A 1980s favourite.
FruityStrong
- Strength
- Strong, about 18% alcohol
- Served
- Up in a chilled martini glass
Campari and fluffy, freshly squeezed orange juice, named for the hero of Italian unification.
BitterFruityLight
- Strength
- Light, about 6% alcohol
- Served
- Long over ice
Gin, lemon and a fistful of basil shaken bright green. Jörg Meyer, Hamburg, 2008.
SourHerbalMedium
- Strength
- Medium, about 15% alcohol
- Served
- Up in a chilled cocktail glass
A gin sour lengthened with soda and served without ice: crisp, frothy and tall. Same ingredients as the John Collins, but shaken and topped with only a splash of soda.
SourBubblyMedium
- Strength
- Medium, about 11% alcohol
- Served
- Tall without ice
A Margarita made with Grand Marnier for a richer orange note, served on the rocks with a salt rim.
SourSweetStrong
- Strength
- Strong, about 21% alcohol
- Served
- On the rocks
Crème de menthe, crème de cacao and cream: mint chocolate in liquid form, pale green. New Orleans.
SweetHerbalCreamyMedium
- Strength
- Medium, about 11% alcohol
- Served
- Up in a chilled cocktail glass
Gin and sweet vermouth sharpened by Fernet-Branca. Ada Coleman, the Savoy’s American Bar.
BitterHerbalStrong
- Strength
- Strong, about 21% alcohol
- Served
- Up in a chilled cocktail glass
A double Daiquiri with grapefruit and maraschino and no sugar, the way Hemingway drank it at El Floridita.
SourFruityMedium
Also known as Hemingway Daiquiri
- Strength
- Medium, about 15% alcohol
- Served
- Up in a chilled cocktail glass
Cognac and ginger ale with a long spiral of lemon peel hanging over the rim.
BubblyLight
- Strength
- Light, about 9% alcohol
- Served
- Long over ice
Two Havana Club rums, amaretto, hazelnut, passion fruit and pineapple over pebbled ice. A newer tiki build on the IBA list.
SourFruitySpicyLight
- Strength
- Light, about 9% alcohol
- Served
- In a tiki mug over pebbled ice
Mezcal and overproof rum with falernum, maraschino and lime. Smoky, tropical and sour.
SourSweetSmokyMedium
- Strength
- Medium, about 15% alcohol
- Served
- Up in a chilled cocktail glass
Hot coffee, Irish whiskey and sugar under a float of cold cream. Foynes, Ireland, 1940s.
CreamyCoffeeLight
- Strength
- Light, about 9% alcohol
- Served
- Hot in an Irish coffee glass
Gin, lemon, sugar and soda over ice: the original long sour. Same ingredients as the Gin Fizz, but built over ice with a full 60 ml of soda.
SourBubblyLight
- Strength
- Light, about 11% alcohol
- Served
- Long over ice
Blackstrap rum, Campari, pineapple and lime. Bittersweet tiki from 1970s Kuala Lumpur.
SourBitterFruityMedium
- Strength
- Medium, about 11% alcohol
- Served
- On the rocks
Dry white wine with a splash of crème de cassis, named after Félix Kir, mayor of Dijon.
FruityMedium
- Strength
- Medium, about 12% alcohol
- Served
- In a wine glass
Equal parts gin, green Chartreuse, maraschino and lime. A Detroit Athletic Club recipe revived in the 2000s.
SourSweetHerbalStrong
- Strength
- Strong, about 20% alcohol
- Served
- Up in a chilled cocktail glass
Vodka, triple sec and lemon: sweet-tart and served up.
SourSweetStrong
Also known as Lemon Drop
- Strength
- Strong, about 19% alcohol
- Served
- Up in a chilled martini glass
Four spirits, orange liqueur, lemon, syrup and a splash of cola that somehow taste like iced tea. Strong, so pace yourself.
SourBubblyMedium
- Strength
- Medium, about 15% alcohol
- Served
- Long over ice
Two rums, orange curaçao, orgeat and lime: Trader Vic’s 1944 original, not the fruit punch it later became.
SourSweetTropicalMedium
- Strength
- Medium, about 15% alcohol
- Served
- On the rocks
Rye, sweet vermouth and bitters stirred cold. The template for a century of whiskey cocktails.
Boozy
- Strength
- Boozy, about 26% alcohol
- Served
- Up in a chilled cocktail glass
Tequila, triple sec and lime, served up with a half salt rim if you like.
SourStrong
- Strength
- Strong, about 20% alcohol
- Served
- Up in a chilled cocktail glass
Gin, sweet vermouth, maraschino and orange bitters. The 1880s ancestor of the Martini.
Strong
- Strength
- Strong, about 20% alcohol
- Served
- Up in a chilled cocktail glass
White rum, pineapple, maraschino and a little grenadine, named for the silent film star in 1920s Havana.
FruityTropicalMedium
- Strength
- Medium, about 13% alcohol
- Served
- Up in a chilled cocktail glass
Equal parts fresh orange juice and sparkling wine.
FruityBubblyLight
Also known as Buck’s Fizz
- Strength
- Light, about 6% alcohol
- Served
- In a Champagne flute
Bourbon, sugar and mint under a mound of crushed ice in a frosted metal cup. The Kentucky Derby drink.
HerbalBoozy
- Strength
- Boozy, about 27% alcohol
- Served
- In a julep cup over crushed ice
Rum, peach, honey, lime, mint and pineapple blended into a frozen, green-flecked tiki classic by Don the Beachcomber.
SourSweetFruityLight
- Strength
- Light, about 7% alcohol
- Served
- Frozen in a goblet
Rum, lime, sugar, mint and soda. Havana’s highball and one of the most refreshing drinks on the list.
SourHerbalBubblyMedium
- Strength
- Medium, about 14% alcohol
- Served
- Long over ice
Gin and orange juice with grenadine and absinthe. Harry MacElhone, Paris, 1920s.
FruityHerbalMedium
- Strength
- Medium, about 15% alcohol
- Served
- Up in a chilled cocktail glass
Vodka, ginger beer and lime in a copper mug, invented in the 1940s to sell vodka to Americans.
SourBubblySpicyLight
- Strength
- Light, about 9% alcohol
- Served
- Over ice in a copper mug
Equal parts mezcal, yellow Chartreuse, Aperol and lime. Joaquín Simó, New York.
SourBitterSweetMedium
- Strength
- Medium, about 15% alcohol
- Served
- Up in a chilled cocktail glass
Equal parts gin, Campari and sweet vermouth: bitter, sweet and strong. Florence, 1919, for Count Camillo Negroni.
BitterSweetBoozy
- Strength
- Boozy, about 23% alcohol
- Served
- On the rocks
A whiskey sour with a float of red wine that settles on top like a sunset.
SourCreamyMedium
- Strength
- Medium, about 15% alcohol
- Served
- On the rocks
Aged rum, lime, mint and bitters topped with Champagne. Audrey Saunders, New York, 2001.
SourHerbalBubblyMedium
- Strength
- Medium, about 11% alcohol
- Served
- Up in a chilled cocktail glass
Whiskey, sugar, bitters and water: the original definition of a cocktail.
Boozy
- Strength
- Boozy, about 33% alcohol
- Served
- On the rocks
Tequila, lime and pink grapefruit soda with a pinch of salt. Mexico’s favourite highball.
BubblyMedium
- Strength
- Medium, about 11% alcohol
- Served
- Long over ice
Equal parts bourbon, Aperol, Amaro Nonino and lemon. A modern classic by Sam Ross.
SourBitterSweetMedium
- Strength
- Medium, about 15% alcohol
- Served
- Up in a chilled cocktail glass
Gin, apricot brandy and orange juice. A soft, fruity pre-war sour.
SweetFruityStrong
- Strength
- Strong, about 17% alcohol
- Served
- Up in a chilled cocktail glass
Blended Scotch, honey, ginger and lemon with a smoky Islay float. Sam Ross, New York, 2005.
SourSpicySmokyMedium
- Strength
- Medium, about 16% alcohol
- Served
- On the rocks
Rum, coconut cream and pineapple blended smooth. Puerto Rico’s national drink.
FruityCreamyTropicalLight
- Strength
- Light, about 10% alcohol
- Served
- Frozen in a hurricane glass
Pisco, pineapple, lemon and clove topped with white wine. The 19th-century San Francisco sensation.
SourFruitySpicyMedium
- Strength
- Medium, about 14% alcohol
- Served
- In a goblet
Pisco, lemon, sugar and egg white, with drops of bitters on the foam. The pride of Peru and Chile.
SourCreamyMedium
- Strength
- Medium, about 12% alcohol
- Served
- Up in a chilled cocktail glass
Jamaican rum, lime and sugar cane. One of sour, two of sweet, three of strong, four of weak.
SourStrong
- Strength
- Strong, about 17% alcohol
- Served
- On the rocks
Vanilla vodka and passion fruit with a shot of Champagne on the side. Douglas Ankrah, London, 2002.
FruityTropicalMedium
Also known as Pornstar Martini or Passion Fruit Martini
- Strength
- Medium, about 12% alcohol
- Served
- Up in a chilled martini glass
Tawny port, brandy and egg yolk with grated nutmeg. A velvety after-dinner drink.
CreamyMedium
- Strength
- Medium, about 14% alcohol
- Served
- Up in a chilled cocktail glass
Cachaça, sweet vermouth and Cynar. Brazil’s bittersweet “rooster’s tail”.
BitterBoozy
- Strength
- Boozy, about 26% alcohol
- Served
- On the rocks
Gin, citrus, cream, egg white and orange flower water shaken for minutes into a towering cloud. New Orleans, 1888.
SourCreamyBubblyLight
Also known as Ramos Gin Fizz or New Orleans Fizz
- Strength
- Light, about 6% alcohol
- Served
- Tall without ice
Rye, sweet vermouth and cherry liqueur in an absinthe-rinsed glass. Charles H. Baker’s salute to the USS Maine.
FruityHerbalBoozy
- Strength
- Boozy, about 26% alcohol
- Served
- Up in a chilled cocktail glass
Vodka, lemon and cassis topped with sparkling wine. Dick Bradsell, London, 1980s.
SourFruityBubblyLight
- Strength
- Light, about 10% alcohol
- Served
- Long over ice
Scotch and Drambuie over ice: honeyed, warming, two ingredients.
SweetHerbalBoozy
- Strength
- Boozy, about 33% alcohol
- Served
- On the rocks
Cognac, sugar and Peychaud’s bitters in an absinthe-rinsed glass. New Orleans’ official cocktail.
HerbalBoozy
- Strength
- Boozy, about 28% alcohol
- Served
- In an old fashioned glass without ice
Vodka, cranberry and grapefruit over ice: tart, light and pink.
FruityLight
- Strength
- Light, about 8% alcohol
- Served
- Long over ice
Vodka, peach schnapps, orange and cranberry. A sweet, fruity 1980s highball.
FruityMedium
- Strength
- Medium, about 12% alcohol
- Served
- Long over ice
Sherry, sugar and citrus over crushed ice with fresh berries. The 1800s drink that made the straw popular.
FruityLight
- Strength
- Light, about 10% alcohol
- Served
- In a julep cup over crushed ice
Cognac, triple sec and lemon. The brandy sour that defined the 1920s.
SourStrong
- Strength
- Strong, about 19% alcohol
- Served
- Up in a chilled cocktail glass
Gin, cherry liqueur, Cointreau, Bénédictine and pineapple. Raffles Hotel, Singapore, around 1915.
SourFruityHerbalLight
- Strength
- Light, about 8% alcohol
- Served
- Over ice in a hurricane glass
Gin, lemon, sugar and mint, served up. Think of it as a Mojito made with gin.
SourHerbalMedium
Also known as Southside
- Strength
- Medium, about 15% alcohol
- Served
- Up in a chilled cocktail glass
Vanilla vodka, elderflower, lime and honey with slices of fresh chili. Salvatore Calabrese, London.
SourHerbalSpicyMedium
Also known as Spicy 50
- Strength
- Medium, about 14% alcohol
- Served
- Up in a chilled cocktail glass
Prosecco and Aperol with a splash of soda over ice. The Venetian aperitivo.
BitterSweetBubblyLight
Also known as Aperol Spritz
- Strength
- Light, about 9% alcohol
- Served
- Over ice in a wine glass
Cognac and white crème de menthe stirred cold. A minty after-dinner drink.
SweetHerbalBoozy
- Strength
- Boozy, about 25% alcohol
- Served
- Up in a chilled martini glass
Cognac, gin, lime, bitters and ginger beer. Joe Scialom’s 1940s hangover cure from Shepheard’s Hotel in Cairo.
SourBubblySpicyLight
- Strength
- Light, about 11% alcohol
- Served
- Long over ice
Tequila and orange juice with grenadine sinking to the bottom for a sunrise gradient.
FruityLight
- Strength
- Light, about 11% alcohol
- Served
- Long over ice
Agricole and aged rum with honey, citrus, falernum and allspice. Named for Morse code “V” for victory by Don the Beachcomber.
SourFruitySpicyStrong
- Strength
- Strong, about 17% alcohol
- Served
- Over crushed ice in a goblet
Irish whiskey, sweet vermouth and green Chartreuse stirred together: herbal and rich.
HerbalBoozy
- Strength
- Boozy, about 25% alcohol
- Served
- Up in a chilled martini glass
Tequila, lime and agave syrup with no orange liqueur. Julio Bermejo, Tommy’s, San Francisco.
SourMedium
- Strength
- Medium, about 13% alcohol
- Served
- On the rocks
A full 45 ml of Angostura bitters as the base, tamed by orgeat, lemon and rye. Giuseppe González, New York.
SourBitterMedium
- Strength
- Medium, about 16% alcohol
- Served
- Up in a chilled cocktail glass
Old Tom gin and dry vermouth with maraschino, absinthe and orange bitters. A 19th-century Martini variant.
Strong
Also known as Tuxedo No. 2
- Strength
- Strong, about 22% alcohol
- Served
- Up in a chilled martini glass
Grappa, lemon, honey and chamomile. A modern Italian sour with a soft floral finish.
SourSweetHerbalMedium
- Strength
- Medium, about 12% alcohol
- Served
- On the rocks
Gin, vodka and Lillet shaken, as ordered by James Bond in Casino Royale.
Boozy
Also known as Vesper Martini
- Strength
- Boozy, about 23% alcohol
- Served
- Up in a chilled martini glass
Rye, cognac, sweet vermouth, Bénédictine and two kinds of bitters. Hotel Monteleone, New Orleans, 1930s.
HerbalBoozy
- Strength
- Boozy, about 24% alcohol
- Served
- Up in a chilled cocktail glass
Bourbon, lemon and sugar, with egg white if you want a silky foam.
SourMedium
- Strength
- Medium, about 14% alcohol
- Served
- Up in a chilled cocktail glass
Gin, triple sec and lemon: a crisp, pale sour from 1920s Europe.
SourSweetStrong
- Strength
- Strong, about 19% alcohol
- Served
- Up in a chilled cocktail glass
Three rums, falernum, Donn’s mix, grenadine and absinthe. Don the Beachcomber limited guests to two.
SourTropicalStrong
- Strength
- Strong, about 18% alcohol
- Served
- Over crushed ice in a tall glass