OF TALL TALES AND

A MENU INSPIRED BY THE STORIES OF CLASSIC COCKTAILS CONTENTS EVERY CAPTAIN’S ORDERS ...... 4-5 BERGERON ...... 6-7 HAS ITS TALE, CAFÉ CENTURY ...... 8-9 SOME TALLER PRETTY IN PISCO ...... 10-11 THAN OTHERS... EMPTY DIARY ...... 12-13 BELLEVUE HOTELIER ...... 14-15 Within this menu we’ve curated a selection of our favourites. ONCE UPON A PARIS BAR ...... 16-17 Stories of presidents and poets. Sailors, singers, and fizzy sodas. ALL ABOARD ...... 18-19 They’ve been the inspiration for a delicious original cocktail, RUDOLPH’S REGRET ...... 20-21 carefully crafted by The team. A modern interpretation of our own making, that pays homage to an industry classic. TALL TALE ...... 22-23 THE FILM MAKER ...... 24-25 We hope you take as much enjoyment sipping them as we’ve had creating them. Who knows, maybe years from now, you’ll be FLYING SOUTH ...... 26-27 reading the story of how the drink in your hand first came to life. LEADING LADY ...... 28-29

- THE SIDECAR SECOND PLACE RIBBON ...... 30-31 DON JAVIER’S DOVE ...... 32-33 THE ...... 34-35 OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

CAPTAIN’S ORDERS

Method and Madness Gin, Banane du Brésil, Aquafaba, Lemon, Lemongrass, Vanilla Syrup, Red Wine THE TALE OF THE NEW YORK €15

With a history dating back to the early 1700s, the Sour was first mixed by Royal Navy sailors but not as a cocktail, more a prescription. The addition of citrus to the twice daily rum ration was a deliciously simple way to combat the effects of scurvy. Fast forward a few hundred years to the early 1900s, a few recipe tweaks, and several name changes later, the Big Apple fell in love with the tipple and rechristened it the .

4. 5. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE THE TALE OF THE FOG CUTTER BERGERON Bacardi Carta Blanca, Calvados, Velvet Falernum, Believed to have been created by Tony Ramos, a bartender at Don the Lime, Orgeat, Pineapple, Coffee Syrup Beachcombers, but popularised by Victor Bergeron, proprietor of Trader Vics. This Polynesian-inspired restaurant served them up in iconic tiki €16 mugs, and were adamant on limiting the number a patron could order – such was their potency. Bergeron, a San Franciscan well acquainted with the fog of the Bay Area, was even quoted as saying: “Fog Cutter...hell, after two of these you won’t even see the stuff.”

6. 7. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE 20th CENTURY

Like its fellow classic, the , the 20th Century was named in celebration of a mode of transportation - the 20th Century Limited Express. This fabled, luxury passenger train ran for 65 years between New York and Chicago and included every extravagance imaginable, including a dining car which after dinner transformed into the swanky nightclub ‘Café Century’.

CAFÉ CENTURY

Monkey 47 Gin, Crème de Cacao Blanc, Martini Bianco, Kaffir Lime Leaf, Lemon, Cherry Blossom Tonic €15

8. 9. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE PRETTY PISCO PUNCH IN PISCO The Pisco of a Pisco Punch is a brandy that has its origins in Peru. It found its way to San Francisco via prospectors in the California Gold Pisco, Maraschino, Elderflower, Peach, Rush. It was bartender Duncan Nicol who first created the cocktail we Peychaud Bitters, Crémant d’Alsace Rosé Brut know and love. His version was rumoured to have a secret ingredient that in the words of one drinker would “make a gnat fight an Elephant”. €16 Those who’ve studied the recipe in modern times have concluded that the secret ingredient was almost certainly …cocaine. Oh how times have changed.

10. 11. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE PHILLY FISH HOUSE

The Schuylkill Fishing Company of Pennsylvania, also known as the State in Schuylkill, was the first angling club established in America. However, it’s fair to say drinking was the main club activity, with punch being the favoured tipple. Honorary club members included then US President, George Washington. His diary confirms the fact. Ahead of his visit it outlines his plans to attend the club house. Suspiciously, the entries for the three days following were left completely blank. Rumour has it the President indulged himself in more punch than was deemed sensible. EMPTY DIARY

Altos Reposado Tequila, Plymouth Sloe Gin, Pamplemousse Rose, Peychaud Bitters, Lemon, Granny’s Garden Tea €15

12. 13. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

BELLEVUE HOTELIER

THE TALE OF THE Del Maguey Vida Mezcal, Cocchi Rosado CLOVER CLUB Peychaud Bitters, Lime, Sugar, Egg White €15 A pre-prohibition cocktail born out of an uber exclusive Philadelphia men’s group, the Clover Club. The Club’s oak-panelled meeting spot was the Bellevue-Stratford Hotel. Meets were attended by various Captains of Industry, along with men from the legal and literary worlds. Apparently Yeats was a fan. Although it remained exclusive, the cocktail didn’t stay in Philadelphia long. The Waldorf-Astoria recruited Bellevue’s Hotelier, Geroge Boldt, and so the concotion found its way to New York.

14. 15. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE SIDECAR

The sweet yet tangy Sidecar is often credited to Harry’s Bar in Paris. Supposedly, it was created to ease the chill of an American Army Captain. The French bartender in question knew brandy would be best for the job, but tradition prevented him from serving the after-dinner tipple, pre- dinner. So, the bartender mixed brandy with orange flavoured Cointreau, adding fresh lemon. All it needed was a name. The Captain had caught his chill riding to the bar in the cab of a Sidecar …et voilà, our hero was born. ONCE UPON A PARIS BAR

Roe & Co Irish Whiskey, Calvados, Grand Marnier, Pear Nectar, Honey, Lemon €16

16. 17. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE

Considered the Father of the Martini, the Martinez is itself an evolution of another classic - the . ‘Dr’ Jerry Thomas, flamboyant bartender and author of the first English language cocktail book, ‘The Bon Vivant’s Companion’, has an unverified claim to its creation. Apparently he mixed it at the Occidental Hotel, California for a visitor bound for Martinez by way of the Montgomerry St. night ferry. Just don’t tell the townsfolk of Martinez. For them the drink was, is and forever will be their creation. ALL ABOARD

Absolut Elyx , Green Chartreuse, Amaro de Montenegro, Corton Cut Riesling, Walnut Bitters, Soda €16

18. 19. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE BLOOD AND SAND

The Blood and Sand is a relative rarity in the world of the classic cocktail – being based on Scotch Whisky. It first appeared in printed form in 1930, in Harry Craddock’s ‘The Savoy Cocktail Book’. It’s thought to have originally been created in London to commemorate a 1922 silent film of the same name, starring icon of his generation: Rudolph Valentino. The film sees Valentino as a champion bull fighter, whose eventual demise in the ring is represented in ingredient form by Cherry Heering, the ‘blood’, and Orange Juice, the ‘sand’.

RUDOLPH’S REGRET

Teeling Small Batch Irish Whiskey, Aperol, Chambord, Amarena Cherry Syrup, Cherry Bitters, Islay Whisky Mist €16

20. 21. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF DEATH IN THE AFTERNOON

First published in the cocktail manual ‘So Red the Nose’, its creator had this to say on the origins of the drink; “arrived at by the author and three officers of the H.M.S Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale.” The author in question was none other than Ernest Hemingway, whose love of cocktails and Champagne in particular, is as legendary as the literary works he produced. TALL TALE

Hendrick’s Orbium Gin, Velvet Falernum, Absinthe, Honey, Crémant d’Alsace Brut €18

22. 23. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE GRAND

According to some accounts, the Mimosa was created in San Francisco by none other than Alfred Hitchcock. Others claim the drink came out of the Ritz Hotel in Paris, courtesy of Bartender Frank Meier. Others still claim Meier ripped off the recipe from Barry McGowan’s Bucks . To confuse matters further, the ‘Champagne Orange’ was a drink enjoyed by the French living in wine country. Regardless of its true origins, it was Hitchcock who certainly helped popularise the drink among Americans after an interviewer reported meeting him on fine form with an 8-inch cigar in one hand and a Mimosa in the other. THE FILM MAKER

Grand Marnier, Connemara Irish Whiskey, Marmalade Syrup, Pineapple, Lemon, Saline Chocolate Bitters €16

24. 25. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE HOTEL NACIONAL NO. 2

First made in (you guessed it) The Hotel Nacional, Havana, during the 1930s. The Hotel was a grand bastion for affluent Americans. They solved the prickly problem of Prohibition by simply flying abroad to indulge their vice. The cocktail in question is credited to Will P Taylor, the former manager of the Old Waldorf-Astoria. Like many of the guests he served, he himself was among the Americans who fled to Cuba during the Prohibition years. FLYING SOUTH

Diplomatico Reserva Exclusiva Rum, Apricot Brandy, Apple, Moscardo Sugar, Mole Bitters, Aromatic Bitters, Oloroso Sherry €16

26. 27. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE BERNICE

A cocktail first published in Ted Saucier’s elaborate volume, ‘Bottoms Up!’. As the publicist for the Waldorf-Astoria and highly regarded for his knowledge of food and drink, he was instrumental in promoting the iconic establishment, even convincing the studio head of Metro-Goldwyn-Mayer to produce the film ‘Weekend at the Waldorf’ starring singer, dancer, and all round American icon, Ginger Rogers. LEADING LADY

Gunpowder Irish Gin, Galliano, Passion Fruit, Elderflower, Orgeat, Pineapple, Lemon €15

28. 29. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE SECOND GRASSHOPPER PLACE RIBBON New Orleans is the spiritual home of the sweet and minty Grasshopper, Diplomatico Mantuano Rum, Amaro Montenegro, so called for its luminescent green hue. According to local lore, its creator Vanilla Cream, Crème de Menthe Blanc, Chocolate Bitters, was Philibert Guichet, owner of the historic Tujage’s bar and restaurant. Absinthe, Single Cream The cocktail was unveiled in New York city at a competition in which it took home second place. Post Prohibition, paper records did not exist to confirm the tale. However, photographs of the proud barman and his €15 second place ribbons surfaced, lending credibility to the legend.

30. 31. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

DON JAVIER’S THE TALE OF DOVE THE Don Julio Blanco Tequila, Aperol, Aquafaba, Camomile Syrup, Pamplemousse Rose, Piquillo Pimiento Pepper, Lime The ‘Dove’ is a South American cocktail believed to be the creation of legendary bartender Don Javier Delgado Corona, owner of La Capilla in Tequila, Mexico. The drink famously features grapefruit, a staple crop of €16 Mexican farms. However, it wasn’t the readily available Mexican grapefruit we have to thank for the cocktail. Instead, it’s ‘Squirt’ - a grapefruit soda of American origin. It found its way over the border in the 1950s and, as the saying goes, the rest is history.

32. 33. OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

THE TALE OF THE MARTINI

The lineage of the Martini is complicated. It’s part of an extended family of related drinks; the Marguerite, Martine, Martigny, Martina, and the Martineau. The only thing known with any certainty about the world’s most iconic cocktail is that it was created in America and is most likely an offshoot of the Martinez. The strongest claim to its invention is that of Julio Richelieu. So the tale goes, in 1870 in Martinez, California, a recently successful gold miner asked local bartender Richelieu to make a drink for him. He whipped up a Gin and Vermouth concoction, and to finish popped in... SIDECAR ...an olive. MARTINI

Star of Bombay or Grey Goose Vodka with The Sidecar Vermouth blend made table side to your liking;

VESPER: Shaken with both Gin & Vodka GIBSON: Garnished with a pickled onion WET: More Vermouth DRY: Less Vermouth €18

34. 35. If you have any allergies or intolerances, please ask your waiter for our allergen information booklet. We will endeavor to tailor or create a drink to suit your needs.

Menu is available for purchase. Please enquire with a member of staff

The Sidecar, The Westbury, Balfe Street, Dublin 2, D02 CH66 x thesidecardublin

Concept and Design by Red Branch Hospitality