Fast paced Cocktails Classic Craft Cocktails - eken bar & matsal

Fast paced Cocktails
Mint Julep (5cl) 125:-
Maker´s Mark Bourbon, sugar and mint.
Elderflower Collins (5cl) 125:-
Hayman’s Old Tom Gin, St.Germain, lemon, sugar and soda.
Abricot de Brazil (5cl) 125:-
Velho Barreiro Gold, Abricot du Roussillon, lime and sugar.
Bee´s Knees (5cl) 125:-
Gordon´s Gin, lemon and Hilton Slussen’s own honey
Tommy´s Margarita (5cl) 125:-
Viviana Blanco Tequila, lime and agave syrup.
Dark ‘n’ Stormy (5cl) 125:-
Pusser´s Navy Rum, lime, ginger syrup and soda.
Derby Fizz (5cl) 125:-
Jim Beam Rye, Orange Curaçao, lemon and soda.
Duke Cocktail (6cl) 125:-
Cointreau, Luxardo Maraschino, orange juice and egg.
Classic Craft Cocktails
Southside (5cl) 125:-
Hendrick´s Gin, mint, lemon and sugar.
Head bartender’s recommendations: Add 2 cl Limoncello to the drink for a
refreshing acid and lemon flavor.
Many unconfirmed reports of the drink´s creation exist. Some believe it
came from Chicago´s south side during the prohibition era, other claim
that the drink originated at the Southside Sportsmen’s Club in the
Hamptons. Manhattan´s 21 Club also claims the drink´s birthright.
Regardless, the drink lives on in all its glory.
El Diablo (5cl) 125:-
Corralejo Tequila Reposado, Joseph Cartron Crème de Cassis, ginger syrup,
lime and soda.
Head bartender’s recommendations: Why do soda when you can do
Champagne?
A tequila highball, the cassis drizzle is meant to represent the blood of the
devil.
After All (5cl) 125:-
Laird’s Applejack, Peachtree and lemon.
A well balanced cocktail with hints of apples and peaches, shaken with
lemon. From Harry McElhone’s book “Barflies and Cocktails” from 1927.
Mitch Martini (5cl) 125:-
Zubrowka Vodka, Peachtree, passion fruit syrup, apple juice, lemon and
sugar.
Created by Giovanni Burdi at Match EC1, in Clerkenwell, London. This
beautiful fruity fresh cocktail is a pleasure to drink on any occasion. The
flavors blend together and make a cocktail for everybody’s taste!
The Last Word (6cl) 135:-
Tanqueray No Ten, Luxardo Maraschino, Green Chartreuse and lime.
Head Bartender’s recommendation: Replace Tanqueray with Citadelle Gin
Reserve, to make a cocktail with more hints of herbs and oak.
The Last Word is a gin based prohibition-era cocktail originally developed
at the Detroit Athletic Club. While the drink eventually fell out of use, it
has recently enjoyed renewed popularity after being rediscovered as a cult
hit in the Seattle area by Murray Stenson, a bartender at the Zig Zag Café.
Old Fashioned (7cl) 155:-
Blanton Special Reserve, bitter and sugar.
Head Bartender’s recommendation: Replace Blanton with Pappy Van
Winkle Family Reserve 20 year that will make this classic cocktail to
something heavenly!
Don Draper’s choice of cocktail in “Mad Men”. Bourbon stirred with ice to
make the blend of spirits, bitter and sugar perfect.
New York Sazerac (7cl) 155:-
Old Rip van Winkle Rye 13 years, Gabriel & Associes Cognac, sugar,
Peychaud’s Bitter and Pernod Absinthe.
A New Orleans icon, originally made by Apothecarian Antoine Amédée
Peychaud at his shop in 1830 with brandy and his bitters. Here with a New
York twist of both rye whiskey and cognac.

Hilton’s Craft Cocktails
Bartender´s Hideout (5cl) 125:-
Hendrick´s Gin, Peachtree, “Söder tea syrup”, lemon and sugar.
The name is inspired by the way thirsty bartenders back in the days hid the
liqueur during work hours! A really nice cocktail with a very easy taste!
“Söder tea” and peaches combined balance it beautifully. Served in a
teacup! By: Linus Morgan
Kiwi Martini (5cl) 125:-
Smirnoff no 21 Vodka, Giffard Vanille de Madagascar, kiwi syrup, Hilton
Slussen’s own honey, lime and sugar.
A beautiful cocktail that will make you smile, a creation created for the
cocktail bar Mummel. Later refined at Copperhill Mountain Lodge. At last
perfected at Hilton Stockholm Slussen, Eken bar. Taste of kiwi with hints of
honey and old fashioned vanilla! By: Linus Morgan
Orgeat Perfect Sour (5cl) 125:-
Disaronno Amaretto, Woodford Reserve, lemon, sugar and bitters.
In general it’s just an ordinary Amaretto Sour, but this one has been
modified by the well known bartender Jeffrey Morgenthaler and then
perfected to Hilton’s own by Linus Morgan! The bourbon makes it stiffer
and round.
Rubicon (5cl) 125:-
Plymouth Gin, Luxardo Maraschino, Green Chartreuse, lime and rosemary.
First made by Jamie Boudreau in “Raisin´ the bar” but we make it with our
own tweak from his receipt! A cocktail with nice edge and round flavors!
Japanese Spice Bowl (5cl) 125:-
Yamazaki Whiskey, wasabi syrup, ginger syrup, chilli syrup, lemon and
grenadine.
A Cocktail that Linus and his friend Sofia came up with together over a big
bowl of coffee. They got inspired and the idea of serving a cocktail in a big
bowl was born. The bowl concept also draw their thoughts towards Japan,
thereof the name.
Calor Oscuro (5cl) 125:-
Corralejo Reposado Tequila, Green Chartreuse, sugar, chocolate bitter and
chilli.
The name means dark heat and the cocktail combines the spicy flavor of
chilli, the dark aroma of chocolate stirred with sugar, tequila and Green
Chartreuse to make an intelligent cocktail that will reveal complexity in
your mouth! By: Linus Morgan
Champagne Cocktails
Pamplemousse Royal 135:-
Giffard Pamplemousse, Campari, lemon and Heidsieck Monopole.
Kir Royal 135:-
Joseph Cartron Crème de Cassis and Heidsieck Monopole.
Chicago Cocktail 135:-
Jim Beam Rye, Carpano Classico, Orange bitter and Heidsieck Monopole.
Famiglia Reale 135:-
Tanqueray no Ten, Carpano Classico, Campari and Heidsieck Monopole.
French 75 135:-
Hendrick´s Gin, lemon, sugar and Heidsieck Monopole.
French 80 135:-
Hendrick´s gin, St.Germain, lemon, sugar and Heidsieck Monopole.
Fortune Cocktail 135:-
Laird´s Applejack, lemon, sugar, mint and Heidsieck Monopole.