DRINKS
CONTENTS 4-7 GULABI RANI COLLECTION 8-10 PUNCH & CLUB CLASSICS 11 PINK GIN & TONICS 12 DRAFT & BOTTLES 12 LASSIS & SOFTS 13-16 SPIRITS
GULABI RANI COLLECTION INSPIRING WOMEN OF INDIA A selection of curated cocktails telling the story of four women who pioneered, inspired & fought for their causes in India.
TE A B R E AK F IZZ 13.00 SHANTA RANGASWAMY Ca ptain of the Women s Indian Crick et Team TANQUER AY GI N, ST R AW B E R RY E AU DE V I E, L E M O N, E G G WHITE, GR A SS, R H UBA R B CR E A M T E A SO DA Making her debut in October of 1976, Shanta captained the Indian women s cricket team, becoming the first woman to lead and win a test series, whilst also scoring India s first test century. Off the pitch, Shanta scored the Lifetime Achievement Award at the BCCI Annual Awards. A drink fit for any break in play, this twist on a Peach Blow Fizz is sourced from Hugo Ensslin s 1916 Recipes for Mixed drinks, a well whipped citrusy cocktail using coriander seed driven Tanqueray gin and our additions of French strawberry brandy, sparkling fresh rhubarb, Indian tea and aromas of breezy lawns. Creamy, fruity and sour. 4
A L LAHABAD F LYING CLUB 14.00 CAPTAIN PREM MATHUR First Female Pilot J OHNNI E WA L K E R GOL D, CI DE R B R AN DY, F LY I N G C LU B M I X, C H A M O M I L E & L E M O N SH E R B E T, C H A M PAG N E The first Indian woman to be awarded a pilot s flying license from Allahabad Flying Club. The odds were against her when she was then rejected for a job by eight airlines. Not losing faith, Mathu silenced her naysayers in 1947 when she became the first Indian woman to fly with a commercial airline as co pilot of Deccan Airlines. From the golden age of aviation, our twist on the Airmail cocktail (first featured in The handbook from hosts 1949) adds Johnnie Gold, a waxy, honeyed whisky with a tart floral sherbet and our Flying Club Mix, a blend of aromatic herbs and spices, including saffron, woodruff and caraway, creating a citrus lead champagne punch with notes of toasted grains, freshly cut hay and flowers. Bright and uplifting. 5
H IM ALAYAN GIMLET 13.00 BACHENDRI PAL T he first Indian Woman to Climb Mount Ev erest TANQUER AY 1 0 GI N, H I M A L AYA N COR DI A L, T I M U R PE PPE R Setting off on her first expedition aged 12 from her village in the Himalayas, Bachendri has won countless awards for her bravery and capability and in 1984 became the first Indian woman to reach the summit of Mount Everest. Following her great achievment, she led an all-female team up Everest in 1993, and recently became the oldest woman ever to climb to the summit. This adventurous Gimlet, replaces the traditional Roses for a Himalayan cordial, consisting of pine, angelica root, rose water, emulating the cool, crisp mountainous environment of Nepal. Timur, a native peppercorn to Nepal is added as the final touch executing its electric grapefruit aromas. 6
B OMBAY TALK IE S 15.00 DEVIKA RANI First Lady of Indian Cinema RASPBER RY & H I B I SCUS L I QUO R, GOL D SUG A R C U B E, C H A M PAG N E Hailed as the first lady of India cinema, Devika starred in Karma, one of the earliest films to be dubbed in English. The premiere was attended by the former Viceroy to India, Lord Irwin, in London in May 1933. Soon afterwards, Devika Rani set up the Bombay Talkies studio in 1934, which helped to launch the careers of many Bollywood cinema icons. She was honoured by the Indian government with the Padma Shri, one of the highest civilian awards, and the Dada Saheb Phalke prize for her lifetime achievement in Indian cinema. A twist on a Champagne Cocktail from Jerry Thomas 1887 The Bar-tenders Guide, raspberry eau de vie infused with fresh raspberries and hibiscus flowers replaces cognac, giving fresh sweetness and a floral dryness to the liquor. Once topped with champagne the addition of a gold sugar cube releases the shimmer from a golden age of Bollywood. 7
PUN C H & C LU B C L A SSI C S M ALABAR MAIN B R ACE 13.00 In spired by the Ruby Pun ch i n T h e B ar-ten der s G u i d e, Jer r y T h o m a s, 1 8 8 7 RON ZACAPA 23, PORT ROYA L M I X, H I N E CO G NAC, L I M E SH E R B E T, JAGGE RY, N UT M E G This take on a Ruby Punch transports you to the pepper ports of Kerala. The Malabar coast of India has a long tradition of trade and spice routes to Europe and the rest of the world. Our Port Royal Mix, is a blend of spicy rums from the Caribbean, with the flavours of port wine and jaggery, a raw coconut sugar. Rich and citrusy, the drink is finished with grated spice from the nutmeg tree. GR E E N LE AVE S 12.00 Inspired by the Pi c ado r i n Cafe Royal Co c k tai l B o o k, W. J. Ta rl i n g, 1 9 3 7 TAPATI O TEQUI L A, CUCUM B E R, GR E E N C H U T N E Y C O R D I A L, L I M E, H I M A L AYA N SA LT Our take on the Picador, the precursor to the Margarita, explores the fresh and savoury profile of the drink with vibrant chutney cordial made in the Gymkhana kitchen, a blend of fresh coriander, mint and savoury spices. Tapatio tequila is seasoned with Himalyan pink salt from the Punjab region, sharpening its notes of green apple and white peppercorn. 8
PUN C H & C LU B C L A SSI C S GOLD RUSH 15.00 I nspired by O l d Fas h i o n ed fro m Pen den n i s C l u b, L o u i s v i l l e BUFFALO TR AC E, TA L I SK E R 1 0, L I QUO R I CE B I T T E R S, M I SO H O N E Y Karnataka (formally the state of Mysore), intersects the Arabian sea and the Kolar gold Fields. This rich and coastal old fashioned, takes inspiration from the elements. Smoky and maritime Talisker 10 from the isle of Skye, amplified with earthy Liquorice bitters. Our savoury rice miso honey adds complex layers of savouriness. Smoky and savoury. BANDR A 13.00 I nspired by the B ro o k l y n i n 1 9 0 8 Jac k s M anu a l, Ja c o b A. G ro h u s k o AMRUT SI NGLE M A LT, BA NA NA, PA N DA N VE R M O U T H, JAG G E RY Jack, on attempting to make a drink as venerable as the sweet Manhattan, invented the slightly lighter Brooklyn; cocktail, replacing Italian sweet vermouth for dry. The Bandra celebrates the best of both drinks. American whisky is substituted for Indian single malt, Amrut, its tropical flavours accentuated with banana and citrusy Americano style vermouth. Finally, infused with fresh Pandan grass adding a richness that is nutty, creamy and full of basmati aromas. 9
PUN C H & C LU B C L A SSI C S B LOSSOM 12.00 I n s pi red by th e L ych ee M ar ti n i BUFFALO TR ACE, B LUE B E R RY SH RUB, K A M M & SO N S, L E M O N, LYCH E E, ROSE M A RY Lychee harvest occurs in May and June in India, with the most prolific batch coming in early June. Our blossoming Lychee Martini explores the more herbaceous and rich notes of the fruit, Italian Amaro and Kamm & Sons add notes of garden herbs with rich vanilla from Buffalo Trace. Preserved blueberries add extra complexity to the heady tropical aromas of the Lychee. C AR M IC HAE L C UP 12.50 I n s pi red by th e Pi m m s Royal e, 1 8 4 0 s C I ROC VODKA, E A R L GR E Y TE A, E L DE R F LOW E R A N D V E T I V E R GR ASS, L EMON, GI N GE R, SE A SONA L F RU I T S, C H A M PAG N E A Pimms Cup was invented by James Pimms in the late 1900 s, getting its name from the metal cup it was served in. Well known for being the British summer drink of choice, it is served at various sporting events including Wimbledon & Hurlingham Polo matches. Our Cup takes a trip to Calcutta Polo Club, tall & refreshing with British summer time staples Elderflower and lemon, fresh Indian vetiver grass evoking the flavours of the polo field QUININE SOUR 13.00 I nspired by th e Wh i te L ady i n th e Savoy C o c k ta i l B o o k by H ar r y Cr addo c k, 1 9 3 0 TANQUER AY GI N, GI N GE R, CUR RY L E AF, TO N I C B I T T E R S, E GG W H I T E The quinine sour is our take on a White Lady, in celebration of the gin and tonic, which was the drink of choice in India in the days of the crown rule. With the quinine sour, we top the drink with a curry leaf for a subtle pungent note, and ginger, which adds a barely-perceptible heat. 10
PINK GI N & TO N I C S Bitters, the basis of the pink in pink gin, became a popular drink of the British in India. Often enjoyed an hour or two before Sunday tiffin. Our gins, designed to be sipped alongside or before your meal, have been selected for their use of Indian spices and botanicals, paired perfectly with cocktail bitters. Served in 50ml shots with fruit and tonic. CL A S SI C P I NK 11.00 TA N QUER AY GI N, A N GO ST UR A B I T T E R S, I N DIA N L I M E L E A F CH A I 12.00 SINGL E ESTATE DA R J E E L I N G TE A GI N, PE ACH B I T T E R S, L E M O N AD R A K 12.00 TA N QUER AY 10, GI N GE R B I TT E R S, WH I T E GR APE F RU I T DA N D E L I O N 13.00 MONKEY 47, DANDE L I ON & BUR DOCK B I T T E R S, O R A N G E MA S A L A 13.00 PINK PEPPERC OR N GI N, H I B I SCUS B I TT E R S, PI N K G R A PE F RU I T 11
DR AF T & B OT T L E S GYMKHANA LAGER 5.50 4%, DRAUGHT LIGHT, CRISP, REFRESHING 4 TH RIFLES, PALE ALE 5.50 THORNBRIDGE X GYMKHANA 4.5%, BOTTLE JUICY, TROPICAL JAIPUR IPA 6.00 THORNBRIDGE 5.9%, BOTTLE CITRUSY, HOPPY, BOLD PEACOCK CIDER 5.50 4.8%, BOTTLE REFRESHING, DRY LAS S IS & C LA S S I C S MASALA LASSI 5.50 SALTY LASSI 5.50 ALPHONSO MANGO LASSI 5.50 SWEET LASSI 5.50 COLD MONSOONED MALABAR COFFEE 4.00 GYMKHANA BLOODY MARY 12.00 S OF TS NIMBU PANI 6.50 LEMON & ELDERFLOWER SHERBET, LEMON THYME, CARDAMOM, SODA CHUTNEY COOLER 6.50 MINT & CORIANDER CORDIAL, LIME, CUCUMBER, SODA KALI S BLOSSOM 6.50 HIBISCUS TEA, LEMON, ROSE CORDIAL, JAGGERY, RHUBARB SODA VERANDAH G&T 7.00 SEEDLIP GARDEN, PEA SHOOTS, LEMON, MINT, LIGHT TONIC 12
VODKA ( 50M L SHOT) AYLESBURY DUCK 9.00 BELUGA 10.00 BELVEDERE 10.00 KETEL ONE 9.00 SIPSMITH 9.00 KONIK S TAIL 10.00 GREY GOOSE 12.00 ABSOLUT ELYX 12.00 RU M ( 50ML SH OT) CANA BRAVA 9.00 CANA BRAVA 7 10.00 GOSLING S 9.00 EL DORADO 12 YEAR OLD 9.00 DIPLOMATICO MANTUANO 11.00 DIPLOMATICO RESERVA EXCLUSIVA 12.00 DIPLOMATICO RESERVA BLANCO 10.00 RON ZACAPA XO 25.00 TE QUILA & ME Z C AL (50 M L SH OT) TAPATIO BLANCO 9.00 TAPATIO REPOSADO 10.00 TAPATIO ANEJO 11.00 ILEGAL JOVEN MEZCAL 12.00 JOSE CUERVO RESERVA DE LA FAMILIA 16.00 13
GIN ( 50ML SH OT) COLOMBO NO. 7 9.00 DEATH S DOOR 11.00 JINDEA SINGLE ESTATE TEA GIN 11.00 HAYMAN S OLD TOM 9.00 HENDRICK S 10.00 MONKEY 47 13.00 NO.3 LONDON DRY GIN 10.00 OLD RAJ DRY GIN 11.00 PLYMOUTH GIN 10.00 PINK PEPPER 13.00 PORTOBELLO ROAD NO.171 9.00 RUTTE CELERY 10.00 SIPSMITH DRY 9.00 TANQUERAY 43.1 9.00 TANQUERAY NO.10 10.00 WILLIAMS CHASE 10.00 IN DIAN W H I S K Y ( 50ML SHOT) PAUL JOHN BRILLIANCE 10.00 AMRUT SINGLE MALT 10.00 AMRUT FUSION 12.00 AMRUT CASK STRENGTH PEATED 15.00 AMRUT RYE SINGLE MALT 22.00 RAMPUR SINGLE MALT 13.00 14
WH ISKY ( 50ML SHOT) ARDBEG 10YR 11.00 AUCHENTOSHAN THREE WOOD 11.00 CAOL ILA 18YR 18.00 COMPASS BOX GREAT KING STREET 9.00 COMPASS BOX SPICE TREE 11.00 DALMORE 15YR 13.00 DALMORE KING ALEXANDER III 35.00 JOHNNIE WALKER BLACK 9.00 JOHNNIE WALKER GOLD 14.00 JOHNNIE WALKER PLATINUM 16.00 JOHNNIE WALKER BLUE 35.00 LAGAVULIN 16YR 13.00 LAPHROAIG 10YR 10.00 OBAN 14YR 11.00 TALISKER 10YR 10.00 IRI S H WHI S K E Y (50ML SHOT) TULLAMORE D.E.W 9.00 REDBREAST 12YR 11.00 TEELINGS SMALL BATCH 9.00 TEELINGS SINGLE GRAIN 11.00 JAPAN E S E W H I S K Y (50ML SH OT) NIKKA FROM THE BARREL 11.00 NIKKA MIYAGIKYO 15.00 THE HAKUSHU 16.00 SUNTORY YAMAZAKI 12 25.00 SUNTORY HIBIKI 17 40.00 15
AME R IC A N WH I S K E Y (50M L SH OT) BUFFALO TRACE 9.00 EAGLE RARE 10YR 10.00 RAGTIME RYE 12.00 RITTENHOUSE RYE 100 10.00 SAZERAC 6YR 10.00 STAGG JR. 16.00 WOODFORD RESERVE 11.00 PAPPY VAN WINKLE S 10 30.00 PAPPY VAN WINKLE S 12 40.00 PAPPY VAN WINKLE S 15 70.00 PAPPY VAN WINKLE S 20 80.00 PAPPY VAN WINKLE S 23 100.00 1792 SMALL BATCH 10.00 DIGESTIV E S (50ML SHOT) COGNAC RAGNAUD SABOURIN NO 35 21.00 H BY HINE 9.50 HENNESSY PARADIS 60.00 LOUIS XIII DE RÉMY MARTIN (25ML/50ML) 145/290 ARMAGNAC BARON DE SIGOGNAC VSOP 10.00 DARROZE, LES GRANDS ASSEMBLAGES, 40 YEARS 30.00 CALVADOS DUPONT VSOP 11.00 ROGER GROULT DOYEN D AGE 23.00 16