COCKTAIL

lianbell

cocktail-menu_7

EVOLUTION

of the

COCKTAIL

1 ST EDITION

Compiled by The Exchequer

Dublin, Ireland


What is a Cocktail?

1806

The first definition of cocktail known to be an alcoholic

beverage appeared in the May 13, 1806, edition of The

Balance and Columbian Repository, a publication in Hudson,

New York, in which an answer was provided to the question,

“What is a cocktail?”. The editor Harry Croswell replied:

Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar,

water, and bitters - it is vulgarly called bittered sling , and is supposed to be

an excellent electioneering potion, in as much as it renders the heart stout and

bold, at the same time that it fuddles the head. It is said, also to be of great use

to a democratic candidate: because a person, having swallowed a glass of it, is

ready to swallow any thing else.

The most likely origin of the word cocktail comes from horse racing. Adultered

horses (none thoroughbred) display a docked tail, referred to as a cock tail.

Adultered spirits soon grew to be know as cocktails too.

1848

Cocktail Shaker: First known record

Ref: See pg. 8

The Bartenders Guide

1862

The first Bartenders guide was

published in 1862. The writer Jerry

Thomas, is today one of the most

celebrated bartenders of all time.

One of his famous cocktails, The

Blue Blazer, also referred to as The

Liquid Fire, was a blend of whiskey

and water and was set alight.

Thomas would throw the fiery mix

between two copper tins.

2


1833

1840

1860

Old Fashioned - €12

Bulleit bourbon, Angostura bitters, simple syrup

Originally when an Old Fashioned was made it contained any spirit, with the

added elements of sugar, bitters and water. The recipe for the Old Fashioned as

we know it today originated in 1881.

Brandy Crusta - €12

Martell VS cognac, Boudier triple sec, Boudier maraschino liqueur,

lemon juice, Angostura bitters, sugar

A crusta is a particular little breed of drink which requires two things to make

it legitimate; a frosted glass and the entire peel of a lemon or orange fitted into

the glass. Created by Joseph Santina in New Orleans.

Manhattan - €12

Bulleit rye, Antica formula, Angostura bitters

The origin of this drink, like so many, has been lost in time, but many stories

abound, including one attributing it to Winston Churchill’s mother inventing

it at a party in NYC.

1906

1911

Bronx - €12

Plymouth gin, dry vermouth, sweet vermouth, orange juice

Reputedly, the first cocktail ever to use fruit juice. Invented in the Waldorf

Astoria hotel. A serious, dry, complex cocktail.

Singapore Sling - €11

Plymouth gin, cherry brandy, Benedictine, Cointreau, pineapple juice,

pomegranate syrup, lime juice, Angostura bitters

Definition of Sling: a highball with liquor, water, sugar and lemon or lime juice.

Invented in Raffles hotel, Singapore.

3


“Once, during Prohibition, I was forced to live for days on nothing

but food and water.”

W.C. Fields, 1905

Aviation - €12

1916

Tanqueray gin, creme de violet, Boudier maraschino liqueur, lemon juice

Invented by Hugo Ennslin, head bartender of the Wallick hotel in NYC.

Originally created using creme de violet, this ingredient was omitted due to

its rarity at the time.

El Presidente - €11

1923

Matusalem Platino 3yr rum, Noilly Prat vermouth, Cointreau,

pomegranate syrup

During Prohibition the El Presidente earned its acclaim in Havana, Cuba. The

cocktail was named in honour of President Gerardo Machado and quickly

became the preferred drink of the Cuban upper class.

Blood & Sand - €12

1930

Johnnie Walker Black scotch, cherry brandy, sweet vermouth, orange juice

This cocktail was created in honour

of the bullfighter movie “Blood &

Sand” in 1922. The recipe discovered

in the 1930 “Savoy Cocktail Book” is

the one we are going with.

4


The Prohibition Era

Prohibition in the US began

on Jan 16th 1920 and ended

on Dec 5th 1933.

Bootleggers quickly began

manufacturing, distributing

and selling illegal alcohol

often called “moonshine”

or “bathtub gin”. During

prohibition there was a shift from whiskey to gin which offered bootleggers a

quicker turnaround time by losing the ageing process of whiskey. Bathtub gin

was not very palatable, a lot of drinkers added cream to the gin to mask the

flavour. This is how creamy cocktails were born.

1925

1932

Negroni - €11

Plymouth gin, Campari, sweet vermouth

The drink named after the man that first ordered it; Count Camillo Negroni.

In the mid 20’s in Florence, he asked for the classic Americano cocktail “with

a bit more kick to it”, substituting the soda with gin. The Negroni was born!

Between the Sheets - €11

Matusalem Platino 3yr rum, Martell VS cognac, Boudier triple sec, lemon juice

Created in the 1930’s by Harry MacElhone, of Harry’s New York Bar in Paris.

“I’ll try anything once, twice if I like it, three times to make sure.”

Mae West, 1939

5


The Cocktail Shaker

Ref: See pg. 5

In 1848, George Foster, a reporter for The New York Tribune who spent his

nights searching for good stories in the city’s seedier quarters, marveled at the

way a bartender made a drink:

“With his shirt sleeves rolled up, and his face in a fiery glow [he] seems to be

pulling long ribbons of julep out of a tin cup.”

This is perhaps the first known description of a cocktail shaker. At the time,

drinks were either stirred with long-handled spoons or tossed back and forth

between two glass tumblers, which made for excellent showmanship but not

great mixing (not to mention the mess).

Inventors sought to improve on the basic design. One featured a plunger

system for mixing six tumblers at once; another had air vents. But none of

these took. Then in 1884, Edward Hauck of Brooklyn patented the three-part

metal shaker with a built-in strainer and a little top — a configuration that has

remained essentially unchanged to this day.

What should always be shaken — never stirred:

6

Anything with Juice

Anything with Eggs

Harvey Wallbanger - €10

Anything with Milk

Russian Standard vodka, Galliano vanilla liqueur, orange juice

Anything Cloudy

Two stories divide opinion on the origin of this drink. One says that it’s named

after a drunken surfer called Harvey known for banging his board off the walls

as he staggered between bars, his drink of choice being a Screwdriver with

Galliano added. The other story is of Bill Doner, whom after hosting a cocktail

party, found one of his guests the next morning banging his head off the wall

while complaining about his hangover. His name was also Harvey.

1964


1934

Zombie - €12

Matusalem Platino 3yr rum, Matusalem Solera 7yr rum, Sailor Jerry

spiced rum, pineapple juice, orange juice, passion fruit, lime,

cherry syrup, Angostura bitters

Invented by Don the Beachcomber (real name Ernest

Raymond Beaumont Gantt), the godfather

of tiki, with many Polynesian restaurants

and bars growing from his legacy.

1942

Rusty Nail - €12

Talisker 10yr whiskey, Drambuie, lemon twist

Created in a Hawaiian bar for the artist Theodore Anderson. Smooth and sweet.

1945

Bellini - €9

Wine soaked seasonal fruit, prosecco

Creator Giuseppe Cipriano came up with this drink in Harry’s Bar, Venice. It

was named after a 15th century artist (Giovanni Bellini) because of the drink’s

pink hue and the painter’s penchant for using rich pinks on his canvases.

“I feel sorry for people who don’t drink. When they wake up in the

morning , that’s as good as they’re going to feel all day.”

Frank Sinatra, 1959

1965

Paloma - €11

Don Julio blanco tequila, fresh lime, grapefruit juice, soda

Origin unknown. It is assumed the drink is named after a famous song in the

60’s, with “paloma” being the Spanish for “dove”.

7


“I’m not talking a cup of cheap gin splashed over an ice cube.

I’m talking satin, fire and ice; Fred Astaire in a glass; surgical

cleanliness, insight.. comfort; redemption and absolution. I’m

talking MARTINI.”

Author Unknown, 1975

Breakfast Martini - €12

Plymouth gin, Cointreau, lemon juice, orange marmalade

Smokey Old Fashioned - €11

Bulleit bourbon, maple syrup, Jerry Thomas bitters

A twist on the classic Old Fashioned, first spotted at The Alchemist Bar in

Manchester. Made popular in Dublin by The Exchequer.

Ginger Pornstar - €10

Stolichnaya citrus vodka, Stolichnaya vanilla

vodka, pineapple juice, gingerbread syrup, lemon

juice, passionfruit

Another twist on a classic, the Porn-Star Martini, with

the introduction of extra ingredients. A well known

Exchequer classic.

1998

A variation of the 1920’s Marmalade cocktail created in the late 1990’s by

Salvatore Cabrese at the Library Bar in London. We serve ours with a garnish

of toast!

2009

The Exchequer Dublin 2: Doors Open

Ref: See opposite

2013

2014

8


The Exchequer

The Exchequer Dublin 2 opens its

doors in central Dublin, October 31st

2009, to wide acclaim.

This bar & restaurant claims a spot

on the timeline with a unique and

high quality cocktail offering that is

constantly evolving, with renowned

modern takes on classic cocktails, such

as The Smokey Old Fashioned. The Exchequer Dublin 2 continues to go from

strength to strength, winning awards for Best Gastropub in Ireland in 2010, and

Best Cocktail Experience in Ireland in 2012 and 2013.

2012

Key Lime Pie Meringue Martini - €11

Stolichnaya citrus vodka, Stolichnaya vanilla vodka, lemon juice,

tarte citron, Sicilian lemonade, meringue foam, biscuit rim

A nicely sweet, neat treat.

2014

True Temperance - €10

Jameson Irish whiskey, dry white wine, apple juice, lemon juice,

honey, passionfruit syrup

Whether or not you like your whiskey, this one is very approachable.

Fruity, balanced flavours.

2014

The Exchequer Wine Bar

Opens March 26th 2014 in Ranelagh, Dublin 6, primarily focusing on wines,

with over 120 on offer, while also further developing their association with the

art of cocktail making, with a focus on classic cocktails.

9


Carrie Nation - 12€

2015

Hendricks gin, Chinese oolong tea syrup, lemon juice, lavender, soda

Named after a radical member of the temperance

movement which opposed alcohol before

the advent of Prohibition. She is particularly

noteworthy for attacking the properties of

alcohol serving establishments with a hatchet.

So we raise our glass to her efforts!

Blood Orange & Sage Daiquiri - €13

2015

Zacapa 23 rum, blood orange syrup, sage leaves, lime juice

Refreshing, delightful, a mouth watering elixir. One to return for time and

time again.

Ladylike Lucy - €11

2015

Stolichnaya citrus vodka, Stolichnaya vanilla vodka, Paulaner syrup,

banana liqueur, salted caramel, milk, cream, biscuit rim

This Exchequer creation pairs the flavours of Paulaner and Banoffee Pie.

“We’re constantly evolving our cocktail menu, exploring new ideas,

and discovering unique mixtures and flavours, all in the hope of

giving our guests the ultimate cocktail experience. But let us worry

about that, as Albert Einstein wisely noted – ‘A happy man is too

satisfied with the present to dwell too much on the future.’”

The Exchequer, 2015

10


2015

2015

Six o’clock Swill-zle - €10

Benedictine, dry sherry, grapefruit juice, lemon juice, lychee syrup

In Australia and New Zealand a curfew of 6pm was put on establishments that

served alcohol. This led to many social issues, with workmen having to imbibe

a lot of alcohol in shorter periods of time, from knock off until 6pm! It was

called the 6 o’ clock swill. We’re serving this one swizzle style!

Schuhmacher - €9

Gruner Veltliner Reisling , Boudier elderflower liqueur, fresh grapefruit

A twist on the white wine cobbler, “schuhmacher” of course being German

for a “cobbler”.

2015

Toastmaster

Bartenders Choice

(only available in front bar Fri/Sat night)

For 5-10ppl - €30

For 10-20ppl - €60

For entire bar (40ppl max) - €90

Future

11


www.theexchequer.ie

© 2015 The Exchequer Concept & Design by Rocketbug.com

Compliled by

The Exchequer Dublin 2

3-5 Exchequer Street, Dublin 2, Ireland

Tel: +353 (0)1670 6787

Em: dublin2@theexchequer.ie

theexchequerdublin2.ie

@theexchequer

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