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 ..... Fall Favorites | Spices | Winter Cocktails PG 7 ..... Easy Drinkin' Cocktails PG 8 ..... Bold | Forward | Adventurous 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 APPLE / CRANBERRY PIMM’S CUP ..... pg 3 Smirnoff Russian Vodka • Pimm’s #1 • Lemon Juice • AppleCran Syrup • Thyme (PERUVIAN) PISCO SOUR* ..... pg 3 Pisco La Caravedo • Lemon Juice • Simple Syrup • Egg White • Lemon Zest GIN FIZZ* ..... pg 3 Citadelle Gin • Lemon Juice • Simple Syrup Rose Flower Water • Egg White • Soda Water TEQUILA DAISY ..... pg 3 Arette Tequila • Lemon Juice • Raspberry Syrup • Soda • Sparkling Grandial NEGRONI (OR BOULEVARDIER) ..... pg 4 Bonded Bourbon / Citadelle Gin • Sweet Vermouth • Campari • Orange Twist THE COFFEE COCKTAIL* ..... pg 4 Maison Rouge Cognac • Ruby Port • Chai Tea Syrup • Whole Egg • Nutmeg DARK ‘AND’ STORMY ..... pg 4 Light Rum • Ginger Syrup • Lime Juice • Soda • Ginger Beer • Gosling’s Dark Rum 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 APPLE / CRANBERRY PIMM’S CUP Smirnoff Russian Vodka • Pimm’s #1 • Lemon Juice • AppleCran Syrup • Thyme Classic cocktail typically served as a fruit cup & English lemonade. There are several different types of Pimm’s & for the fall we are going with the spiced more festive apple/cranberry tea syrup. Perfectly balanced with fresh lemon juice & Smirnoff Russian Vodka to give her a kick & of course, Pimm’s #1. Topped with ginger ale to add a bubbly effervescence. Bubbly, fresh & super British (most popular in England). - Circa 1823, James Pimm (In collaboration with the Brickyard 2016) - (PERUVIAN) PISCO SOUR* Pisco La Caravedo • Lemon Juice • Simple Syrup Egg White • Angostura Bitters • Lemon Zest Claimed as the national drink of both Chile & Peru as it comes from Chilean & Peruvian Cuisine. This drink is named after both the base spirit “pisco,” & the fresh juice & sweeteners associated with the cocktail, the “Sour.” The cocktail was created by an American who moved to Peru to work on the railroads & ended up opening Morris’ Bar in Lima in the early 1900s. The recipe became extremely popular & underwent several changes until its perfection with the addition of egg white & angostura bitters. - Circa 1920’s, Victor Vaughen Morris, Lima Peru - GIN FIZZ* Citadelle Gin • Lemon Juice • Simple Syrup Rose Flower Water • Egg White • Soda Water “Fizz” is a mixed drink variation on the older sours, with the addition of fresh juices & carbonated water. The Fizz became widely popular in the world between 1900- 1940. So popular that bars would actually hire a team of bartenders to take turns shaking the cocktail. With all the different variations, the “Gin Fizz” is the best known, containing a modest gin, lemon, sugar, & carbonated water. We added an egg white & flower water. Brother of the Tom Collins, this cocktail is airy, light & refreshing! - Circa 1887, Jerry Thomas’ Bartender’s Guide, hometown specialty of New Orleans – TEQUILA DAISY Arette Tequila • Lemon Juice • Raspberry Syrup • Soda • Sparkling Grandial In 1876, a Daisy cocktail was a specialized sour with a hint of orange cordial. It evolved before the 1900s to a raspberry or grenadine replacement. It’s essential DNA became spirit, soda & sour. We decided to spice it up using Arette Tequila, a house made raspberry syrup balanced with fresh lemon juice and topped with not just soda, but a dry sparkling wine as well. A Daisy should be cold, refreshing & seasonal. -Circa 1876, Jerry Thomas’ Bartender’s Guide 2nd Edition- * 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 . SHARE YOUR EXPERIENCE: @BRICKYARDDWTN 3 THE CLASSICS $ 1 0 NEGRONI (OR BOULEVARDIER) Bonded Bourbon / Citadelle Gin • Sweet Vermouth • Campari • Orange Twist The Negroni is a simple cocktail with great complexity containing equal parts of gin, Campari & sweet vermouth. This cocktail dates back to the Early 1900s in Florence, Italy. Count Camillo Negroni is credited with the creation of this beautiful cocktail by strengthening his favorite cocktail (the Americano) with the substitution of gin for soda water. When he described the drink he was quoted “bitters are excellent for your liver, the gin is bad for you. They balance each other.” Dry, Sweet & Bitter. The Boulevardier: hardly a simple substitution of bourbon for gin. While keeping the bittersweet play between Campari & vermouth, the subtle difference completely changes the character from a "crisp & lean" Negroni, to deep & rich Boulevardier. - Circa 1919, Camillo Negroni, Florence Italy - THE COFFEE COCKTAIL* Maison Rouge Cognac • Ruby Port • Chai Tea Syrup • Whole Egg • Nutmeg Sorry, no coffee in this cocktail. This classic first appearing in Jerry Thomas’ 1887 Guide is a fantastic drink. Named after the look of the cocktail, it makes an outstanding replacement for coffee as an aperitif or digestif. A very unique style of a Flip, and brother of the “Nog”, this classic utilizes the beautiful flavor of cognac paired with a healthy portion of ruby port. We take it a step further by balancing in our house made spiced chai tea syrup & tame it with a full egg. - Circa 1887, Jerry Thomas’ Bartender’s Guide - DARK ‘AND’ STORMY Light Rum • Ginger Syrup • Lime Juice • Soda Ginger Beer • Topped With Gosling’s Dark Rum It has been noted that the “Brits” have been making ginger beer since the 1700s. Legend has it that the drink was named when a royal sailor drinking this concoction raised his glass & claimed that this was a cocktail with “the color of a cloud that only a fool or a dead man would sail under.” It is a very simple, highball cocktail utilizing dark rum (the “dark”) and ginger beer (the “stormy”). We step it up a notch utilizing 2 types of rum (light & Gosling’s Dark-as in “Dark ‘N Stormy”) house made ginger syrup, fresh lime juice and of course Fever Tree Ginger Beer. Spicy, light and bubbly. A Mojito drinker’s Mule!!! - Circa 1700-1800s, Royal Navy - * 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 . SHARE YOUR EXPERIENCE: @BRICKYARDDWTN 4 THE CUSTOMS L I G H T | C I T R U S Y | E A S Y CORPSE BRIDE $11 Fords Gin • Becherovka • Cranberry Liqueur • Lemon Juice • Absinthe For a fall spin on the classic Corpse Reviver #2 we use Fords Gin as a base, add in Becherovka to give it a winter spice, tame it with Leopold Cranberry Liqueur, balanced via fresh lemon juice & add in absinthe for a rich, complex flavor.