The Prohibition COCKTAIL LIST

WWW.BOISDALE.CO.UK 2 | The Boisdale Cocktail List The Boisdale Cocktail List | 35 NAKED & FAMOUS

How can you compete with an absolute classic like the Irish coffee? Different variations of coffee cocktails predate the now-classic Irish coffee by at least 100 years, and here we have created another variation!

20ml Naked Grouse Blended Malt Whisky 10ml Laphroaig 10yr 75ml Strong Americano 20ml Frangelico Cream

Heat liqueur coffee glass and add Naked Grouse and Laphroaig 10yr. Add strong Americano coffee and stir. Top with Frangelico cream and grated nutmeg on top. The Prohibition Cocktail List

£10.50 The temperance movement, which advocates moderating or entirely abstaining from alcohol, was popularised in Britain in the 19th cen- tury. The closest we came to prohibition was during the First World War, when pub hours became subject to licenses, the alcohol content of sprits was reduced and tax on alcohol was raised. Many breweries were also transformed into munitions factories and nationalised, limiting the supply of alcohol in Britain.

Meanwhile in 1918, across the big pond, the 18th Amendment to the USA’s Constitution made it illegal to manufacture, transport and sell alcohol.

The Boisdale cocktail menu draws inspiration from the era when illic- it liquor shops and drinking establishments fl ourished underground.

34 | The Boisdale Cocktail List The Boisdale Cocktail List | 3 L’ ALCOOL VOILA L’ENNEMI (Alcohol is the Enemy)

In 1915, France had a Prohibition of its own by banning the drinking of Absinthe, which meant no more drinking of the New Orleans version of the classic whisky cocktail - The Sazerac.

5ml Pernod Absinthe 35ml Remy Martin 1738 Cognac 15ml 20yr Tawny Port Saffron Syrup 1 Teaspoon Laphroaig 10yr 2 Teaspoon Oleo Saccarum 1 Cup Granulated Sugar 1 Cup Water Stir all ingredients with ice and strain into a Bormioli Old Fash- ¹/4 Teaspoon saffron ioned glass over ice. Garnish with the Oleo Saccarum lemon rind.

Combine ingredients in a small saucepan and bring to a boil. Stir £16.50 until sugar has dissolved, remove from heat and let cool to room temperature. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.

4 | The Boisdale Cocktail List The Boisdale Cocktail List | 33 Lemon Oleo Saccarum GIN LANE 1 Whole Lemon Peel 20g Granulated Sugar From 1689 onward the English government encouraged the indus- try of distilling, as it helped prop up grain prices which were then Remove the peel of a lemon, making sure that there is no white pith low, and increase trade. The gin crisis was severe and depicted in left behind, and 20g of granulated sugar to rind and leave to rest William Hogarth’s print “Gin Lane”. overnight in a covered bowl. 25ml London No. 3 Gin 15ml Mandarine Napoléon Liqueur 15ml Saffron Syrup 20ml Lemon Juice 50ml Piper-Heidsieck NV Champagne

Shake all ingredients (except Champagne) with ice and then double strain into a chilled Brio wine glass. Top up with Champagne and garnish with a combination of Marigold, Rose petals & Baby’s Breath blossom fl owers.

£16.50

32 | The Boisdale Cocktail List The Boisdale Cocktail List | 5 Vanilla Syrup FRENCH FOR A DAY 1 Cup Water ¹/3 Cup Granulated Sugar The French Quarter, also known as the Vieux Carré (“Old ¹/3 Cup Light Brown Sugar Square”), is the oldest section of the City of New Orleans. Created Pinch of Salt at the (rotating) Carousel Piano Bar & Lounge, the Vieux Carré 2 Teaspoons Vanilla Extract cocktail is a New Orleans staple and has survived to this day!

In a pan, add all ingredients (except vanilla extract.) Over medium 40ml Courvoisier VSOP Cognac heat, slowly stir until the sugar is completely dissolved. Let the 15ml Knob Creek Rye Whiskey syrup boil for about 5 minutes. Then remove the pan out of the heat 20ml 20yr Tawny Port until it’s suffi ciently cooled. Finally add 2 teaspoons of pure vanilla 5ml Maple Syrup extract and stir until combined. 3 Dash Black Walnut Bitters Spray Herbsaint

Stir all ingredients with ice and strain into an American Whisky Sour glass. Garnish with Herbsaint mist and lemon peel.

£13.50

6 | The Boisdale Cocktail List The Boisdale Cocktail List | 31 KOKO KRAZY

Prosecco was defi nitely not available in Prohibition times, so we’ve cheekily added this little number for the bubbly fans amongst you. May it fl y you to the moon and let you play among the stars!

10ml Havana Club 3yr Cuban Rum 10ml Koko Kanu Coconut Rum 10ml Lime Juice 12.5ml Vanilla Syrup 75ml Santi Nello Prosecco

Shake all ingredients (except Prosecco with ice and then double strain into a chilled fl ute glass. Garnish fl ute with a coconut crusta and top up with Prosecco.

£11.50

Once, during Prohibition, I was forced to live for days on nothing but food and water.

W.C. FIELDS

New Orleans courtisane enjoying a glass of wine, photo by E.J. Bellocq 1922

30 | The Boisdale Cocktail List The Boisdale Cocktail List | 7 Fenugreek Syrup

¹/2 Cup of Fenugreek Seeds 2 Cups Sugar 2 Cups of Water

Put the Fenugreek seeds into a pan and crush with the back of a spoon over a medium heat. Add water and sugar, bring to the boil and simmer for 10 mins.

Comedian Ernest Herne does not want to live without his drink

A man had a bottle in his back pocket. When he fell down, he heard something break. Then he realized the back of his pants were wet. Before looking to see what it was, he said, “I sure hope that’s blood.”

W.C. FIELDS

Bootlegger’s truck

8 | The Boisdale Cocktail List The Boisdale Cocktail List | 29 IT BURN’S SMOKY GALILEE DECREE

Originally adapted from Harry Craddock’s 1930, The Savoy Fenugreek, a crop usually grown to feed cattle, was a food staple cocktail book, and named after the famous poet Robert Burns. The in the fi rst century AD across Europe. During Prohibition, people Bobby Burns was an absolute Prohibition smasher! regularly risked prison for the pleasure of the taste of a distilled spirit and vodka was an easy spirit to produce at home. 40ml Glenmorangie 10yr 10ml Ardbeg 10yr 25ml Belvedere Vodka 10ml Benedictine Liqueur 25ml Pimm’s No. 1 2 Dash Grapefruit Bitters 5ml Aperol 2 Dash Angostura Bitters 20ml Fenugreek Syrup 3 Teaspoon Demerara Syrup 20ml Lemon Juice

Stir all ingredients with ice and add the Nutmeg, Tonka & Cinna- Shake all ingredients with ice and then double strain into a chilled mon crusta to glass. Strain into a chilled Bormioli Old Fashioned Nick ‘n’ Nora glass with a lemon peel twist and a cracked black glass over ice. pepper half-rim.

£13.50 £10.50

28 | The Boisdale Cocktail List The Boisdale Cocktail List | 9 SPRITZ BERGAMOTTO WEST INDIAN, ISLAY LIP SMACKER

The Boulevardier’s creation is ascribed to Erskine Gwynne an The fi rst documented defi nition of the word “cocktail” was in American-born writer who founded a monthly magazine in Paris response to a reader’s letter asking to defi ne the word in the May 6, called Boulevardier was published from 1927 to 1932. 1806 issue of The Balance and Columbian Repository in Hudson, New York. In the May 13, 1806 issue, the paper’s editor wrote that 25ml Maker’s Mark Kentucky Bourbon it was a potent concoction of spirits, bitters, water and sugar; it was 10ml Campari also referred to at the time as a bittered sling. 10ml Italicus Rosolio de Bergamotto 100ml Pedrino Ruby Spritz 30ml Mount Gay Black Barrel 3 Dash Peychaud’s Bitters 20ml Port Charlotte Islay Whisky 2 Tsp Salty Syrup Build in a chilled Amboise glass. Stir with ice and top with Pedrino 5 Drops Chocolate Bitters Ruby Spritz. Add Peychaud bitters and garnish with grapefruit 2 Drops Vanilla Bitters wedge. Stir all ingredients with ice. Add coffee, pepper, salt and sugar £12.50 rim to Bormioli Old Fashioned glass. Strain cocktail over ice and garnish with orange peel.

£13.50

10 | The Boisdale Cocktail List The Boisdale Cocktail List | 27 Salty Syrup UGLY BETTY 1 Cup Water 1 Cup Simple Syrup (1:1) Widely touted as the drink that morphed into the Martini and then 1 Teaspoon Granulated Salt the Dry Martini, the Martinez was originally based either on Dutch Genever or Old Tom Gin. Here we’ve used the Botanist Islay Gin, Work all ingredients together in a mixing jug and stir until dis- which is slow distilled in “Ugly Betty” (a Lomond Still, developed solved. after World War II, one of the last few in existence). 20ml The Botanist Gin 20ml St-Germain Elderfl ower Liqueur 20ml 30&40 Apéritif de Normandie 15ml Lime Juice 20ml Fenugreek Syrup

Shake all ingredients with ice and then double strain into a chilled American Whisky Sour glass. Garnish with a Maraschino cherry.

£12.50

26 | The Boisdale Cocktail List The Boisdale Cocktail List | 11 Grapefruit & Rosemary Syrup SCOTCH & SODA 3 Cups Granulated Sugar 2 Cups Water Scotch and soda is not strictly a cocktail by its most exclusive defi - 1 Cup Freshly Squeezed Grapefruit Juice nition, as it only has two ingredients, although it can be considered 2 Sprigs Fresh Rosemary a cocktail (of the highball type) in the loosest sense of the term. Six 2-inch Strips Grapefruit Zest 50ml Glenfi ddich 15yr Solera In a large saucepan, combine the sugar, water, and grapefruit 15ml Barley Syrup juice and stir over medium-high heat until the sugar is completely 2 Dash Lemon Bitters dissolved. Gently bruise the rosemary with the back of a spoon Topped Soda Water to release some of their oils. Add them to the pot along with the grapefruit zest. Lower heat to medium and let cook for 5 minutes; do Build in a chilled bamboo glass and top up with cracked ice and not boil. soda. Garnish with a large wedge of fresh lemon. £13.50

12 | The Boisdale Cocktail List The Boisdale Cocktail List | 25 FLAVOUR YOUR HOOCH BROTHER FOGARTY

Let’s face it, moonshine, or unaged whisky, packs a strong punch, This is our version of the Last Word which appeared in Ted and with this being one of the mass-produced spirits during Prohi- Saucier’s 1951 cocktail book Bottoms Up! In it Saucier states that bition, it was fl avoured in earnest. the cocktail was fi rst served around 30 years earlier at the Detroit Athletic Club and later introduced in New York by Frank Fogarty. 35ml Reyka Vodka 15ml Crème de Frambois 25ml London No. 3 Gin 10ml Licor 43 12.5ml Green Chartreuse 20ml Lime Juice 12.5ml King’s Ginger Liqueur 15ml Sugar Syrup 25ml Lime Juice 30ml Cranberry Juice 20ml Grapefruit & Rosemary Syrup 2 Drops Vanilla Bitters 20ml Egg White Shake all ingredients with ice and then double strain into a chilled Nick ‘n’ Nora glass. Garnish with crystallised stem ginger. Dry shake all ingredients and then hard shake with ice. Double strain into a chilled Speakeasy Coupette and garnish with an £11.50 Angostura half-spray and star anise.

£11.50

24 | The Boisdale Cocktail List The Boisdale Cocktail List | 13 BATHTUB SOUR KENTUCKY 1803

Bathtub gin refers to any style of homemade spirit made in amateur Having fi rst been written about in 1803, where it was described conditions. The term fi rst appeared in 1920 – the prohibition-era as “a dram of spirituous liquor that has mint steeped in it, taken United States – in reference to the poor-quality alcohol that was by Virginians of a morning”, the Mint Julep was an American Prohi- being made. bition staple. Our version draws inspiration from gin sour a traditional cocktail that predates prohibition; it’s an elongated version with eight 40ml Maker’s 46 Kentucky Bourbon ingredients all working in harmony. 15ml St-Germain Elderfl ower Liqueur 10ml Lime Juice 40ml Hendrick’s Gin 5ml 20yr Tawny Port 10ml St-Germain Elderfl ower Liqueur 15ml Fig Syrup 20ml Pineapple Juice 3-5 Mint Leaves 20ml Apple Juice 2 Dash Black Walnut Bitters 20ml Lemon juice 20ml Demerara Sugar Syrup Add all ingredients to coppered Morroccan Julep tin. Churn ingre- 20ml Egg White dients with crushed ice. Top with crushed ice and garnish with mint 3 Slice Celery bouquet and dried fi g. Sprinkle with icing sugar.

Hard shake all ingredients with ice, remove ice and then reverse £14.50 shake to increase aeration and foam. Double strain into chilled coupette and garnish with dehydrated cinnamon apple and Angos- tura bitters.

£11.50

14 | The Boisdale Cocktail List The Boisdale Cocktail List | 23 Fig Syrup (OUR) PROHIBITION PUNCH 12 Dried Figs (chopped in halves) 500g Demerara Sugar Our Prohibition Punch harks back to the style of drinks served 250ml Water during Prohibition to mask the taste of alcohol for an audience used to drinking wine and beer. It’s not overly sweet, but it has a bit of Chop fi gs in half and put into pan. Bring to a simmer to soften the sweetness from the various fruit juices used. fi gs and then muddle the fi gs whilst in the pan. Lower heat and sim- mer for 15 minutes. Cover and stand for at least 30 minutes. Remove 15ml Tullamore D.E.W 12yr fi gs and put into the dehydrator. Strain the syrup through double 15ml Blackwell Dark Rum strainer to remove fl esh of the fi gs. 15ml Quinta de la Rosa 2004 Port 15ml Lime Juice 15ml Raspberry Cordial 2 dash Angostura

Shake all ingredients with ice and double strain into chilled vintage cup with saucer. Garnish with a toasted marshmallow.

£12.50

22 | The Boisdale Cocktail List The Boisdale Cocktail List | 15 SOMETHING TO SHOUT ABOUT MEXICAN DOVETAIL

Time for something different, a modern day classic twist on the Porn- The Paloma (Spanish for “dove”) is a tequila-based cocktail mixed star Martini which was created here in this very city by Douglas Ankrah. with grapefruit. Our twist removes the tequila and adds a few other ingredients for a punchy but delicious alternative. 40ml Hennessy Fine de Cognac 10ml St-Germain Elderfl ower Liqueur 35ml Bembom Cachaça 20ml Passionfruit Syrup 15ml Strega Liqueur 20ml Lemon Juice 3ml Pimento Dram 20ml Pineapple Juice 15ml Chilli Agave Syrup 3 Dash Peychaud’s Bitters 60ml Grapefruit Juice 20ml Lemon Juice Hard shake all ingredients (except Peychaud’s bitters) with ice, 5ml Mezcal Union remove ice and then reverse shake to increase aeration and foam. Garnish with Peychaud’s bitters and baby’s breath blossom fl owers. Shake all ingredients with ice, and double strain into a Manhat- tan Hi Ball glass with a grapefruit & chilli crusta. Garnish with £11.50 grapefruit peel.

£12.50

The prohibition law, written for weaklings and derelicts, has divided the nation, like Gaul, into three parts…wets, drys, and hypocrites.

FLORENCE SABIN

16 | The Boisdale Cocktail List The Boisdale Cocktail List | 21 Chilli Agave Syrup AL’S BOOTLEG BOTANICALS Cup of Water Cup of Agave Syrup The original Southside drink may have been the preferred beverage 1 Red Chilli Pepper of Al Capone, whose gang dominated Chicago’s South Side. The gin consumed by Al Capone’s gang had a rougher fi nish, and Combine tall ingredients in a saucepan and bring to a boil. Reduce required more sweeteners to make it palatable. to a simmer and stir. 25ml Fisher’s Gin 5ml Crème de Menthe 10ml Crème de Cacao Blanc 20ml Lime Juice 2 Mint Leaves 1 Rosemary Sprig 1 Thyme Sprig Double Dutch Spices & Oakwood Tonic

Shake all ingredients (except tonic) with ice and double strain into a chilled bamboo glass. Add ice and top up with tonic. Garnish with mint, thyme, rosemary and dehydrated lime.

£11.50

When I sell liquor, it’s called bootlegging; when my patrons serve it on Lake Shore Drive, it’s called hospitality.

AL CAPONE

20 | The Boisdale Cocktail List The Boisdale Cocktail List | 17 Honey & Pepper Syrup BILLY’S BEERY BRUISER 500ml Honey 100ml Water The oldest historical mention of a whisky sour was published in the 1 Tablespoon Cracked Black Peppercorns Wisconsin newspaper, Waukesha Plain Dealer, in 1870 and since then it’s come on leaps and bounds. Combine tall ingredients in a saucepan and bring to a boil. Reduce to a simmer and stir. 250ml Maker’s Mark Kentucky Bourbon 25ml Honey & Pepper Syrup 50ml Spitfi re Kentish Ale 20ml Lemon Juice

Shake all ingredients with ice, and double strain into chilled retro fi zz glass. Garnish with an ice diamond and sage leaf.

£10.95

18 | The Boisdale Cocktail List The Boisdale Cocktail List | 19