As the world s first international luxury hotel brand, InterContinental Hotels & Resorts has been pioneering travel across the globe for seven decades. Our bars and lounges are a gateway to our distinctive style and culinary spirit and have served as a backdrop for some of the most iconic and celebrated moments in time. We have carefully crafted a selection of classic cocktails that capture the glamour of the InterContinental life, wherever you are in the world.
T H E O L D F A S H I O N E D Emanating from the 19th century, it formed the basis from which all other cocktails were born. This classic drink is confident and mastered here the old fashioned way. American bourbon, bitters, sugar T H E M A R T I N I A legacy cocktail with an air of refined panache, it should be stirred, never shaken, to retain its clarity and composure. After all, it is suave and debonair, crisp and dry. London gin, dry vermouth, olive C A I P I R I N H A Made from a raw sugarcane spirit that once sparked a revolution. Traditionally flavoured with muddled limes, it s potent, light and refreshing. Brazilian cachaça, sugar, lime Vegetable tempura, wasabi mayonnaise T H E N E G R O N I This iconic aperitivo is the very definition of balance and simplicity. It s sweet yet bitter and most certainly timeless, and still served today the way Mr Negroni intended. Campari, gin, sweet red vermouth T H E D A I Q U I R I A sweet and sour delight steeped in history, it s been quenching thirsts and serving as an inspiration to authors for more than 100 years. White Bacardi rum, fresh lime juice, simple syrup T H E M A R G A R I T A Esquire Magazine first described her to the world as lovely to look at in 1953. The Margarita is the perfect combination of sweet, salty, sour and bitter. Tequila, triple sec, lime, salt rim Grilled sheesh taouk, garlic sauce Cocktails by Nick Braun S H E R R Y C O B B L E R E A R L Y 1 9 T H C E N T U R Y - U N K N O W N Though not quite a household name today, as noted by Harry Johnson in the 1888 edition of his Bartender s Manual, the Cobbler was at the time without doubt the most popular beverage in the country, with ladies as well as with gentlemen. David Wondrich suggests in Imbibe! (2007) that consumption of the Cobber was likely the first common instance of drinking through a straw, and was also among the earliest drinks to be widely consumed over ice. Medium sherry, sugar syrup, orange W H I T E L A D Y 1 9 2 0 S - N E W Y O R K B A R, P A R I S, F R A N C E S A V O Y C O C K T A I L Invented by Harry MacElhone at Ciro s Club, London, the original recipe for the White Lady called for Cointreau, crème de menthe and lemon juice. Published in Harry s ABC of Mixing Cocktails (1925), this recipe with a foundation of two liqueurs and no spirit defies conventional wisdom, offering layers of sweetness in place of the balanced profile preferred in most sour-style cocktails. Harry Craddock included a recipe for a White Lady comprising gin, Cointreau and lemon juice in the Savoy Cocktail Book (1930), ensuring that while the White Lady will always be associated with a Harry, accounts tend to diverge on which was the responsible party. Gin, lemon juice, triple sec, sugar syrup Vegetable tempura, wasabi mayonnaise Non-alcoholic cocktails by Nick Braun W A T E R M E L O N & M I N T S M A S H Fresh watermelon, sparkling water, lime, sugar and fresh mint - delightful summer staples together in one taste treat. RM 38 Grilled sheesh taouk, garlic sauce M R. B A S I L Cranberry and apple juice are topped with 7 UP and fragrant fresh basil - fruity and light with a herbal twist. RM 38 - ALL PRICES ARE IN RINGGIT MALAYSIA AND ARE INCLUSIVE OF GST. - - ALL PRICES ARE IN RINGGIT MALAYSIA AND ARE INCLUSIVE OF GST. -
S P E C I A L L Y C U R A T E D C A N A P É S Grilled sheesh taouk Vegeteble tempura and wasabi mayonaise. RM 32 - ALL PRICES ARE IN RINGGIT MALAYSIA AND ARE INCLUSIVE OF GST. -
165 Jalan Ampang, 50450 Kuala Lumpur, Malaysia Tel: + 60 (3) 2782 600 Fax: + 60 (3) 2161 1122 kuala lumpur.intercontinental.com