1 ST EDITION
Compiled by The Exchequer
What is a Cocktail?
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.
Cocktail Shaker: First known record
Ref: See pg. 8
The Bartenders Guide
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.
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.
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.
“Once, during Prohibition, I was forced to live for days on nothing
but food and water.”
W.C. Fields, 1905
Aviation - €12
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
Matusalem Platino 3yr rum, Noilly Prat vermouth, Cointreau,
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
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.
The Prohibition Era
Prohibition in the US began
on Jan 16th 1920 and ended
on Dec 5th 1933.
Bootleggers quickly began
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.
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
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:
Anything with Juice
Anything with Eggs
Harvey Wallbanger - €10
Anything with Milk
Russian Standard vodka, Galliano vanilla liqueur, orange juice
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.
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.
Rusty Nail - €12
Talisker 10yr whiskey, Drambuie, lemon twist
Created in a Hawaiian bar for the artist Theodore Anderson. Smooth and sweet.
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
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”.
“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
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
Another twist on a classic, the Porn-Star Martini, with
the introduction of extra ingredients. A well known
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
The Exchequer Dublin 2: Doors Open
Ref: See opposite
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.
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.
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.
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.
Carrie Nation - 12€
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
Zacapa 23 rum, blood orange syrup, sage leaves, lime juice
Refreshing, delightful, a mouth watering elixir. One to return for time and
Ladylike Lucy - €11
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
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”.
(only available in front bar Fri/Sat night)
For 5-10ppl - €30
For 10-20ppl - €60
For entire bar (40ppl max) - €90
© 2015 The Exchequer Concept & Design by Rocketbug.com
The Exchequer Dublin 2
3-5 Exchequer Street, Dublin 2, Ireland
Tel: +353 (0)1670 6787