INTRODUCTION A very warm welcome to the fourth instalment of the Blythswood Square bar book. In this edition you will discover drinks which we consider to be pillars of modern bar culture. The majority of the recipes in this book are what you may consider antiques, dating as far back as the 19th century, with a handful of recent concoctions which we believe deserve to be included. On the first page of each chapter you will find a drink which has been part of our repertoire since day one. Drinks which have stood the test of time and become synonymous with Blythswood Square. Please remember, this is simply a collection of recipes which we have grown to love. The most important thing is that you, as our guest, receive a drink that you love. Therefore we are more than happy to create drinks tailored specifically to you. All you have to do is ask. Please enjoy. COCKTAILS CHAPTERCHAMPS AGNE CHAMPAGNE & FIZZ Fizz/Bubbles 1 COCKTAILS Sharp/Fresh/Crisp 2, 3 Exotic/Tropical/Polynesian 4, 5 Fluffy/Fruity/Soft 6, 7 Short/Potent/Hard 8, 9 Martinis 10, 11 Non Alcoholic Cocktails 12 Soft Drinks & Hot Beverages 13 Whisky & Whiskey 14-18 Gin & Vodka 19 Rum 20 Brandy, Tequila, Liqueurs 21 Fortified Wine, Port & Sherry 22 Beer, Craft Lager & Cider 23 FIZZ & SPARKLING BCHAMPAUGNE BBLES MOËT & CHANDON IMPERIAL, EPERNAY 125ML £10.75 BTL £62.00 MOËT & CHANDON ROSÉ IMPERIAL, EPERNAY 125ML £12.25 BTL £72.00 HIBISCUS FIZZ £11.00 The hibiscus flower has been used to make tea in many countries around the world. Here we add it to Champagne to impart notes of raspberry and rhubarb to make an already luxurious drink that little bit more decadent. Grenadine, Champagne, hibiscus flower DEATH IN THE AFTERNOON £12.00 Created by the famous author Ernest Hemingway, this sharp, refreshing and hard hitting libation has the crispness of Absinthe playing with the biscuit notes of Champagne. Just don't have too many! Champagne, Absinthe. GREY GOOSE LE FIZZ £10.50 Vodka made from grapes is sweetened with the grassy notes of elderflower and sharpened with the addition of lime juice. These flavours are then brought to life when the drink is lengthened with soda water Grey Goose Vodka, elderflower liqueur, lime, soda. RALLY FIZZ £9.50 The floral and sweet attributes of Prosecco are emphasized with the inclusion of gin and elderflower liqueur. These in turn are balanced out with a little citrus in the form of lemon juice. Together they create a fresh crisp drink perfect for the warmer seasons. Prosecco, Hendricks Gin, elderflower liqueur, lemon. 1 FRESH SSHHARP ARP FRESH CRISP CRISP THE PEGU CLUB COCKTAIL £9.00 In the 1880’s Rangoon, Burma, a club was established in order to serve the many British army officers who were posted there during the Third Anglo-Burmese War. This club was named after a river which ran through the country called the Pegu. Due to the scorching heat and bone dry conditions during this time, the officers required a drink to be created which would, with one sip, quench their thirst and also provide quick relief from their daily toil. Thus the Pegu Club cocktail was born. Tanqueray Gin, Triple Sec, Angostura bitters, West Indian orange bitters, lime, sugar. 2 AVIATION £9.90 Created by Hugo Ensslin, Head Bartender at the Hotel Wallick in New CORPSE REVIVER NO2 York in the early 20th Century. £10.50 Tanqueray Gin, Creme de Violette, Maraschino Liqueur, lemon, sugar. There are a collection of drinks, which are suitably referred to as Corpse Revivers. The original aim of these recipes was to provide a speedy recovery BRONX TRIPLE O from the previous night’s festivities. The drink which has stood the test of time. £9.90 Hendricks Gin, Lillet Blanc, Triple Sec, Absinthe, lemon. The origin of the Bronx is still contested to this day. What we do know is that it was either discovered in Philadelphia by one Joseph S. Sormani, a Bronx Restaurateur, or Johnny Solon, a Bartender at the Manhattan Hotel. Either way, this is our version, which was updated by Mr A. DAIQUIRI NATURALE Hayakawa in 2013. £8.00 Bombay Sapphire Gin, Sweet and Dry Vermouth, lemon, sugar, orange juice, Originating in Cuba at the time of the orange flower water, orange bitters. Spanish American War, this drink is named after a mining engineer, Jennings Cox. Without realising it, he had started PENICILLIN something which would grow to become the base of innumerable drinks around £7.50 the globe. The list is endless, but the original recipe is the simplest and, in our You would be forgiven for presuming that opinion, the finest. this recipe dates back to the golden era of Bacardi Superior Rum, lime, sugar. pre-prohibition bartending, although in reality it is a perfect example of how a modern drink can be so successful it creates its own legend. Created in 2005 by New York Bartender Sam Ross. Black Bottle Whisky, honey and ginger syrup, lemon, Ardbeg Spray. 3 EXOTIC EXOTIC TROPICTAL ROPICAL POLYPOLYNESIAN ESIAN MAI TAI £10.00 In 1934, Victor Jules Bergeron, or Trader Vic to his acquaintances, opened his first restaurant in Oakland, San Fransisco. The restaurant specialised in Polynesian food and Victor had a real talent for mixing drinks. A few years later he was testing a new recipe on two Tahitian friends and after taking a sip of his creation, one of the party, Carrie Guild exclaimed “Maita i - Roa Aé” which in Tahitian means out of this world. The recipe was a success and the name stuck. Shortened to Mai Tai, the drink rocketed to fame over the following few decades and is still ever popular to this day. Appleton’s 8 Year Old Rum, Wray & Nephew Overproof, Triple Sec, Orgeat, lime, sugar. 4 PISCO SOUR GLANDULA DEL MONO £8.50 (MONKEY GLAND) £13.00 Chile or Peru? That is the only question Created by Phil Ward this is a tequila which concerns this drink. Both countries based variation of the Monkey Gland claim this creation as their national cocktail, which was a favorite gin based beverage and both have their own prohibition drink techniques regarding its execution. Either way, the recipe we opt for is as follows. Blanco Tequila, Absinthe, lemon, orange, grenadine Pisco, lime, sugar, egg white, Angostura bitters. BUMBO RUM FLIP £9.50 £7.50 Shortly after the British conquest of The flip first appeared in the 17th Jamaica, a time when piracy was rife, the Century. Originally they consisted of a admiralty switched the sailor’s daily ration mixture of beer, rum, molasses and from brandy to rum. Nearly a century cream that would have been heated with later Admiral Edward ‘Old Grog’ a red hot poker. Over time the poker lost Vernon, introduced water and lime to the out and the humble egg was favoured to mix. The health properties from the emulsify all the ingredients into a rich, citrus proved beneficial and the drink decadent drink. became popular, known as Grog. Bumbo was a slightly later adaption which Pampero Anejo Especial Rum, included spices and was said to be much Falernum, Yellow Chartreuse, more palatable. grenadine, egg yolk, nutmeg Pusser’s Navy Rum, spiced tea, lime, demerara sugar. 5 FLUFFY FFRLUITY UFFY FRUITY SOFT SOFT DAISY £8.50 The term Daisy dates back to the late 19th century. One of the earliest references is from 1876, in the second edition of The Bon Vivant’s Companion written by the legendary Bartender Jerry Thomas. Also referred to as The Bartender’s Guide this book cited the recipe as: 4 dashes gum syrup 3 dashes of Curaçao Liqueur The juice of half a small lemon 2 small wine glasses of Brandy 2 dashes of Jamaica Rum Fill the glass one-third full of shaved ice. Shake well, strain into a large cocktail glass and fill up with seltzer water from a syphon. Rather than referring to one singular drink, the Daisy is applied to a large range of similar styled drinks. What most people don’t realise is that this formula became the basis for countless modern classics, including the Margarita, Cosmopolitan and Sidecar to name merely a few. The recipe we use has not changed since we opened in 2009. Tanqueray Gin, Triple Sec, Grenadine, lemon, soda. 6 CLOVER CLUB MARY PICKFORD £7.50 £8.50 Named after a group of industry elites Credited to Bartender Fred Kaufman, who gathered together regularly at the who fled the U.S. for Cuba during the Bellevue Stratford hotel, in pre - prohibition era. This drink was created prohibition Philadelphia. Described in its for the young Hollywood star of the same heyday as being a distinguished patron of name who was filming a silent movie with the oak panelled lounge, the Clover Club Charlie Chaplin at the time. They cocktail was all but forgotten until recent frequented the bar at the Hotel Nacional years. Thankfully, it is now celebrated. de Cuba where Fred was employed. Tanqueray Gin, Martini Rosso, Pampero Anejo Especial Rum, raspberry syrup, lemon, egg white. Maraschino Liqueur, pineapple, lime, Grenadine. DAIQUIRI NO2 FRENCH MARTINI £9.50 £9.25 The history of the Daiquiri is long and Everyone’s guilty pleasure. varied and some of today’s modern creations can seem quite far removed Ketel One Vodka, Chambord, from what is considered to be the original Pineapple. recipe. This combination suits the modern sweet tooth while still celebrating the heritage of the drink. Pampero Anejo Especial Rum, Crème de Fraise, lime, sugar, egg white. 7 SHORT SPOTEHNT ORT POTENT HARD HARD OLD FASHIONED £9.00 The term ‘cocktail’ was first seen on March 16th, 1806, in a publication of The Balance and Columbia Repository, in Hudson, New York.