CORPSE REVIVER #2 Gin, triple sec, Cocchi Americano & lemon juice. Served straight up with an absinthe

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2 CORPSE REVIVER #2 Gin, triple sec, Cocchi Americano & lemon juice. Served straight up with an absinthe mist Slightly adapted from The Savoy Cocktail Book, 1930 by Harry Craddock with the extinct Kina Lillet substituted for Cocchi Americano and lemon juice adjusted to balance. Four of these taken in quick succession will unrevive the corpse again so work fast. PALOMA SOUR Reposado Tequila, pink grapefruit, artichoke bitters, lime juice, simple syrup & egg white A South American take on the classic sour first prescribed by Jerry Thomas in How to Mix Drinks (1862). A combination of the Mexican Paloma with the Peruvian style Pisco Sour. The bitters is good for the liver, the tequila is bad for you. They balance each other out. SATAN S WHISKERS Gin, French Vermouth, Italian Vermouth & Orange Juice. Served curled if its light outside and straight if it isn't A Bronx cocktail in a suit and tie - rebalanced to best compliment Dolin Dry & Cocchi Torino vermouths. First found in The Savoy Cocktail Book, 1930 by Harry Craddock. Suitable for all occasions. CLEANER COLADA White rum, pineapple syrup, coconut water & dashes of Abbott s Bitters. Shaken & served straight up with a coconut rim Mange tout Rodney, Mange tout a revolutionary, straight up and crystal clear take on the Pina Colada. SOUTHERN HOSPITALITY Bourbon, peach liqueur, lemon juice & egg white. Shaken hard and served straight up with a daisy A Perfect Lady in drag. A Dainty balance of peach & lemon with a slug of bourbon to give it balls. First shaken in Smokestack (2011) by Dan Smithson.

3 IMPROVED HOLLAND GIN COCKTAIL Aged Genever, maraschino, simple syrup, bitters & a dash of absinthe.. Stirred with cracked ice & served up with a twist A refined spin on the Old Fashioned Cocktail and first described in Jerry Thomas 1876 Bartenders Guide. An improvement thanks to the use of smooth and malty Dutch Genever and the considered addition of maraschino SAZERAC Pre-phylloxera cognac, selner bitters, & brown sugar. Stirred over ice and served neat sans absinthe Mixed with a recreation of the type of cognac Sewel T. Taylor began importing into New Orleans circa 1850 and a house blend of Louisiana style bitters available at the time. BIJOU COCKTAIL Gin, Italian Vermouth, Green Chartreuse & orange bitters. Stirred and served straight up & neat Adapted from The New and Improved Illustrated Bartender Manual, 1888 by Harry Johnson, and said to have been invented by the man himself. Named for the three jewels of Diamond (gin), Ruby (vermouth) and Emerald (Chartreuse). L OPERA Earl Grey Gin, elderflower liqueur, lemon juice, pomegranate syrup & egg white. Shaken & served straight up with a flourish An adaptation of Macelhones revised White Lady Cocktail taken from his ABC of Mixing Cocktails (1924). COCKTAIL A LA LOUISIANE Rye whiskey, Benedictine, Italian vermouth and dashes of absinthe & Peychaud s Bitters. Stirred over ice and served straight up A close relative of Bergeron s fabulous Vieux Carré cocktail found in Famous New Orleans Drinks and How To Mix 'Em, 1937 by Stanley C. Arthur.

4 MONTEGO BAY Jamaican rum, honey syrup, lime juice, pink grapefruit juice, Pimento Dram and dashes of absinthe. Shaken & served short on the rocks with mint & grapefruit A revision of a long lost reciepe recently unearthed in Jeff Beachbum Berry s Intoxica (2004). AMIOT COCKTAIL V.S. Cognac, peach, lemon juice, simple syrup & a splash of Spanish Viura. Shaken and served over ice with a lemon twist Adapted from the Spitfire Cocktail found in Drinks, 2012 by Tony Conigliaro. SMOKESTACK HOPPER #2 Guyanese Rum, fresh lime & apricot. Shaken hard & served straight up with a treat A modified version of Leaping Frog cocktail first described in Tom Bullock s Ideal Bartender, Tart without being too sour. As easy an an Alka-Seltzer and twice as restorative. CHARLIE CHAPLIN COCKTAIL equal parts sloe gin, Apricot brandy & fresh lime juice. Shaken and served straight up with a knowing smile Slightly adapted from the Waldorf-Astorias best seller prior to First documented in the post prohibition Old-Waldorf Astoria Bar Book, 1935 by A.S. Crocket.

5 175ml Glass / Carafe VIN ROUGES Tempranillo, Marques de Luna Tierra de Castilla, Spain 3.80 / Merlot, Estampilla de Genio Valle Central, Chille 4.00 / Syrah Malbec, Cuesta del Madero Mendoza, Argentina Carmenere, Los Condes Cassblanca Valley, Chille VINS ROSES Tempranillo Rose Marques de Lunca Tierra de Castilla, Spain 3.80 / VINS BLANCS Macabeo (Viura) Marques de Luna - Tierra de Castilla, Spain 3.80 / Sauvignon Blanc Estampilla de Genio Valle Central, Chille 4.00 / Pinot Grigio, St Apostoli Veneto, Italy 4.30 / LES CHAMPAGNES Prosecco I Gadi, Conegliano Veneto, Italy 6.00 / Mumm Brut NV, Reims France Laurent Perrier NV, Tours-Sur-Marne, France Laurent Perrier Rose, Tours-Sur-Marne, France 65.00

6 Anchor Steam San Francisco 4.9% 4.00 Beer Lao Laos 5.0% 3.60 Brooklyn Lager New York 5.2% 4.00 Celis White Wheat Beer Austin, TX 5.0% 4.00 Coopers Sparkling Ale Australia 5.8% 4.50 Great Heck Black Jesus Yorkshire 6.5% 4.50 Liquid Mistress Red IPA England 5.8% 4.50 Nastro Azzurro Italy 5.1% 3.50 O Dell IPA Colorado 7.0% 5.50 Old Engine Oil Porter Scotland 6.0% 4.50 Quilmes Argentina 4.9% 3.60 Sierra Nevada Pale Ale California 5.6% 4.00 Sierra Nevada Stout California 5.8% 4.00 Sol Mexico 4.5% 3.50 Magners Cider Eire 4.5% 3.50 Original Sin Cider New York 5.5% 4.50