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DRY MARTINI COCKTAIL ATLANTIC COAST COCKTAIL 2 oz Dry Gin 1 oz Cognac 1/4 oz Dry Vermouth 1 oz Ginger Wine 3 dashes Berg & Hauck’s – Orange Bitters 1 dash Absinthe Lemon Zest 1 dash Berg & Hauck’s – Orange Bitters Stir ingredients with ice in a mixing glass, strain Stir ingredients with ice in a mixing glass and strain into a cocktail glass and finish with lemon zest. into a cocktail glass. P P MARTINEZ COCKTAIL BIJOU COCKTAIL 2 oz Old Tom Gin 3/4 oz Sweet Vermouth 1 oz Sweet Red Vermouth 3/4 oz Gin 2-3 dashes Maraschino Liqueur 3/4 oz Green Chartreuse 2 dashes Berg & Hauck’s – Orange Bitters 3 dashes Berg & Hauck’s – Orange Bitters Stir in mixing glass with ice & strain into a cocktail glass. Shake with ice and strain into a cocktail glass. Garnish with a cherry. P PEGU CLUB COCKTAIL P CASINO COCKTAIL 1 1/2 oz Gin 3/4 oz Orange Curaçao Liqueur 2 oz Gin 1/3 oz Fresh Lime Juice 1/4 tsp Maraschino Liqueur 2 dashes Berg & Hauck’s – Orange Bitters 1/4 tsp Fresh Lemon Juice 1 dash Berg & Hauck’s – Old Time Aromatic Bitters 2 dashes Berg & Hauck’s – Orange Bitters Shake ingredients with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass. P Garnish with a cherry. SCOFFLAW COCKTAIL P ORANGE JAM 1 oz Whiskey 1 oz Dry Vermouth 3 Oranges, Zest finely grated 1/4 oz Fresh Lemon Juice 1 Grapefruit 2-3 dashes Grenadine 2 tbsp Berg & Hauck’s – Orange Bitters 2 dashes Berg & Hauck’s – Orange Bitters 2 cups White Sugar 2 tsp Pectin Shake with ice and strain into a cocktail glass. Section oranges and grapefruit and squeeze juice P out of the membrane. Combine the zest, fruit, juice, ROB ROY bitters, sugar and pectin in a pot and bring to a boil. Let it simmer for 20 minutes and fill the jam in 1 1/2 oz Blended Scotch Whisky clean jars. 3/4 oz Sweet Red Vermouth 2 dashes Berg & Hauck’s – Orange Bitters Lemon or Orange Zest (optional) Stir ingredients with ice in a mixing glass, strain into a cocktail glass and finish with lemon or orange zest..

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Martinis-Bar-Menu.Pdf
“The only THE MARTINI American Mixed Origins invention as There’s no cocktail more distinctly American than perfect as the martini, yet its origin is a murky one. Many historians follow the martini back to the California the sonnet.” Gold Rush. The story goes that a miner walked into — H.L. Mencken a bar in Martinez, California and asked for a drink to celebrate his fortune. The bartender threw together what he had on hand — sweet vermouth, gin, bitters, maraschino liqueur, and a lemon slice — calling it a “Martinez” after the town. The Martinez became a hit, and was published in the Bartender’s Guide in 1887. Yet there are other claims on the cocktails origin. Author and historian Barnaby Conrad III, asserts that The Occidental Hotel in San Francisco is its true birthplace. Another story claims a New York bartender invented it at The Knickerbocker Hotel in 1911. Then there’s also the claim from an Italian vermouth maker, Martini, which started marketing its product under the same name in 1863. Although its origin is a mystery, the Martini is an American icon. Taking Form During Prohibition easy access to gin led to the Martini’s popularity, and its most recognizable form. By 1922, preparing a Martini consisted of London dry gin and dry vermouth combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, and the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Shaken, not Stirred No real or fictional character has done more for the classic martini than James Bond, making famous the line, “Shaken, not stirred”.
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