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BEST of 5.5X8.5 New Brickyard Cocktail Book Design The Brickyard's Book of Libations T A B L E O F C O N T E N T S PG 2 ..... Brickyard Happy Hour PG 3 ..... The Classics PG 4 ..... The Classics Continued PG 5 ..... Light | Citrusy | Easy Cocktails PG 6 ..... Beachy | Tropical Cocktails PG 7 ..... Bubbly | Fizzy Cocktails PG 8 ..... Big | Bold | Forward Cocktails PG 9 ..... Brickyard Hall of Fame Cocktails PG 10 .... Beer + Wine PG 11 ..... Spirits: Vodka | Gin | Mezcal | Tequila | Rum PG 12 ..... Spirits: Rye / American | Bourbon PG 13 ..... Spirits: Japanese Whisky | Irish | Scotch PG 14 ..... Spirits: Canadian | Cognac/pisco | Amaro/Digestivo Vermouth/Apertif | Cordials/Liqueurs PG 15 ..... Designated Drivers (Non-Alcoholic) SHARE YOUR EXPERIENCE: @BRICKYARDDWTN We would love to hear what you thought & see pictures you took at the table (food or people). Ask for a manager or share with us online for a chance to be featured. Happy Hour 3-6 pm $ 1 O F F | B E E R & H O U S E L I Q U O R 7 F O R $ 7 C O C K T A I L S See full descriptions on corresponding page in the Cocktail Book BLACKBERRY ELDERFLOWER PIMM'S CUP ..... pg 3 Pimm’s Blackberry Elderflower • Vodka • Orange Tea Syrup Lemon Juice • Mint leaves • Ginger ale WHISKEY (BOSTON) SOUR ..... pg 3 Bourbon • Demerara sugar • Lemon • Egg White • Aromatic Bitters • Orange Zest SAZERAC ..... pg 3 Rye • Demerara Sugar • Peychauds OLD CUBAN ..... pg 3 Rum • Lime Juice • Lime Cordial • Blanc de Blancs GIMLET CITY ..... pg 4 Gin • Vodka • Rum • Lime • Lime Cordial VESPER (JAMES BOND'S OWN) ..... pg 4 Gin • Vodka • Lillet Blanc THE DOVE (LA PALOMA) ..... pg 4 Tequila • Grapefruit Juice • Lime Cordial • Soda B I T E S ASSORTED OLIVES ..... Orange, Rosemary, Calabrian Chili, Roasted Garlic..... $5 SHISHITO PEPPER S ..... Soy Caramel, Sesame Seeds, Candied Ginger ..... $6 LOADED POTATO ..... Truffle Cream, Bacon, Parmesan, Chives ..... $6 MINI BRICKS ..... Lettuce, Onion, Pickle, Cheese, Brickyard Special Sauce, French Fries ..... $8 PORK BELLY S K E W E R S ..... Honey Hoisin, Peanuts, Pearl Onions, Garlic Chip, Scallion ..... $9 CHANDLER ST R E E T T A C O S ..... Fire Roasted Beef, Avocado, Pico De Gallo, Yuzu Crema ..... $9 PORK "BAHN M I " T A C O S ..... Pickled Carrot, Daikon, Jalapeno, Cilantro Crema ..... $9 SHARE YOUR EXPERIENCE: @BRICKYARDDWTN C o n s u m i n g r a w o r u n d e r c o o k e d m e a t s , p o u l t r y , s e a f o o d , s h e l l f i s h e g g s o r u n p a s t e u r i z e d m i l k m a y i n c r e a s e y o u r r i s k o f f o o d b o r n i l l n e s s . 2 2 THE CLASSICS $ 1 0 BLACKBERRY ELDERFLOWER PIMM'S CUP Pimm’s Blackberry Elderflower • Vodka Orange Tea Syrup • Lemon Juice • Mint leaves • Ginger ale A classic cocktail typically served as a fruit cup and English lemonade. There are several different types of Pimm’s, and for the summer we’re going with the lighter/easier drinking Blackberry Elderflower Pimm’s. We also utilize fresh ingredients such as, mint and blackberries, balanced with fresh lemon juice and a house-made orange tea syrup. We add in Smirnoff premium vodka, to give it a kick, and top it with a ginger ale. Bubbly, fresh and super British (most popular in England). - Circa 1823, James Pimm - SAZERAC Rye • Demerara Sugar • Peychauds Grand Father of the old fashioned, and the first branded cocktail. Started out as a brandy toddy, evolved between 1838-1870s to be published with rye in place of brandy. Whiskey forward. Uses a touch of Demerara (sugar in the raw) sugar syrup, Old Overholt Rye whiskey (spicy well balanced), Peychaud’s bitters (originally used to settle your stomach in the toddy, one of the oldest mass produced bitters in the world) and an St George absinthe rinse (gives it a black licorice/anise hint). Served in a rocks glass with no ice, garnished with a lemon twist (on rim) -Circa 1838, Antoine Amedie Peychaud- OLD CUBAN Rum • Lime Juice • Lime Cordial • Blanc de Blancs This Cocktail is a Modern Classic and a must have. Hailing from New York, comes off as a hybrid between a French 75 and Mojito. We use Rum (Plantation 3 Stars) lime juice and lime cordial (lime zested into simple syrup), fresh mint sprigs, double strained so not to get anything into your teeth, topped with Grandial Blanc de Blancs and aromatic bitters. Light, Refreshing, herbal and dry -Circa 2002, Audrey Saunders, Pegu Club NY– SHARE YOUR EXPERIENCE: @BRICKYARDDWTN C o n s u m i n g r a w o r u n d e r c o o k e d m e a t s , p o u l t r y , s e a f o o d , s h e l l f i s h , e g g s o r u n p a s t e u r i z e d m i l k m a y i n c r e a s e y o u r r i s k o f f o o d b o r n i l l n e s s . 3 THE CLASSICS $ 1 0 GIMLET CITY Gin • Vodka • Rum • Lime • Lime Cordial With speculation over the ratio, the Gimlet is made from Gin and Lime Juice. Raymond Chandler claims in his novel, The Long Goodbye, that a “real Gimlet is half gin and half roses lime juice.” The truth: the gimlet was created by Surgeon General Sir Thomas Gimelette by adding lime cordial to the daily gin shot, for the men of the Royal Navy to help fight the scurvy devastation. With many variations such as the Daiquiri (using rum) or even the Vodka Gimlet, we use their choice, London Dry Gin, Vodka, Rum, Fresh lime juice balanced by our housemade lime cordial. Light, Citrusy, Dry -Circa 1879-1913, Surgeon General Sir Thomas Gimelette, Royal Navy- WHISKEY (BOSTON) SOUR Bourbon • Demerara sugar • Lemon • Egg White • Aromatic Bitters • Orange Zest. Unlike many classics, this cocktail doesn’t have a fantastic backstory, no tall tail, just happens to be an elegant, summery, velvety smooth cocktail. We use Bourbon (Mellow Corn) whiskey, egg white (frothed to create a meringue) and fresh lemon balanced by Demerara Sugar. All topped with aromatic bitters. - Circa 1872, Elliot Stubb- VESPER (JAMES BOND'S OWN) Gin • Vodka • Lillet Blanc 007’s recipe for the perfect martini, named for his love interest in the lovely, backstabbing Vesper Lynd. It is a blend of London Dry Gin, Russian Vodka and Dry Apertivo Italian Vermouth, Shaken... not stirred. Served with a twist. Dry, clean and forward -Circa 1953, James Bond/Ian Flemming (Casino Royal)- THE DOVE (LA PALOMA) Tequila • Grapefruit Juice • Lime Cordial • Soda Traditional and extremely popular cocktail in Mexico, La Paloma (dove in Spanish) is a tequila cocktail made with grapefruit soda, fresh lime and of course tequila. The origin is disputed, but most credit Don Javier Delgado Corona owner of La Capilla Bar in Jalisco, however no one really knows for sure who invented it. We use Blanco Tequila (arête), with fresh grapefruit juice and lime juice balanced with house-made lime cordial, finished with soda. SHARE YOUR EXPERIENCE: @BRICKYARDDWTN C o n s u m i n g r a w o r u n d e r c o o k e d m e a t s , p o u l t r y , s e a f o o d , s h e l l f i s h , e g g s o r u n p a s t e u r i z e d m i l k m a y i n c r e a s e y o u r r i s k o f f o o d b o r n i l l n e s s . 4 THE CUSTOMS L I G H T | C I T R U S Y | E A S Y OAXACAN ON THE SUN $10 Arette Tequila • Meletti 1870 Orange Tea Syrup • Lemon • Egg White • Serrano Bitters This cocktail will read (wa-hak-an) and be a sour spicy Tequila cocktail. We use Arette Tequila with serano bitters, egg white and fresh lemon juice balanced out by orange tea syrup, Meletti 1870 (like aperol meets Campari). We finish the cocktail with a serano slice and Mas Mole bitters. DON'T WASTE MY THYME $11 Ketel One (Citrus Thyme) • PF Dry Curacao • Orange Tea Syrup • Lemon This drink certainly won’t. We use house infused citrus thyme Ketel One, add in lemon juice balanced by orange tea syrup and dry curacao. We then drop in a healthy portion of Cynar Amaro (adds a much needed bitter herbal aspect), topped with fresh thyme and a orange twist MERINGUE‐A‐TANG $12 La Caravedo Pisco • Lemon Sherbet • Vanilla Extract A take on the classic Pisco Sour – most popular cocktail in Peru and Chile. We use Peruvian Pisco with a house-made lemon sherbet syrup and a dash of vanilla extract with a bruléed lemon meringue over the top. Custom Recipes: Bobby Kramer - #BobbyBricks SHARE YOUR EXPERIENCE: @BRICKYARDDWTN C o n s u m i n g r a w o r u n d e r c o o k e d m e a t s , p o u l t r y , s e a f o o d , s h e l l f i s h e g g s o r u n p a s t e u r i z e d m i l k m a y i n c r e a s e y o u r r i s k o f f o o d b o r n i l l n e s s .
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