Vintage Cocktails

The drink is slipping its little hand into yours... — J. Bryan III, on the perfect weekend

Last Word | 1920s Detroit Athletic Club – sour/sweet/pungent palate cleanser
gin, Maraschino liqueur, Chartreuse, lime juice

Satan's Whiskers | diabolic 1930's Hollywood cocktail
gin, sweet & dry vermouth, orange curaçao, orange bitters, oj

French 75 | named after one of the field guns used during WWI
gin, champagne, fresh lemon juice, simple syrup

Barrel-Aged Negroni | Italian Campari made it to the USA during prohibition
gin, Formula Antica, Campari aged 6 months (soda water optional)

Singapore Sling | Raffles Hotel - Singapore - 1915
gin, Cherry Heering, Benedictine, Cointreau, orange & pineapple juice, soda water

Corpse Reviver | over 100 years of drinking required this cocktail
gin, Cointreau, Lillet Blanc, lemon juice, absinthe

Vesper Martini | the original James Bond Martini
Bombay Sapphire gin, Tito's Handmade vodka, Lillet Blanc

Caipirinha | Brazilian bombshell
cachaça rum, lime juice, sugar (with vodka it’s a Caipiroska)

Mai Tai | concocted by “Trader Vic” Bergeron for his Tahitian friends
light & dark rum, orange curaçao, amaretto, pineapple, lime juice

Between the Sheets | after-Prohibition after-dinner drink that was meant to seduce - 1930’s
cognac, Cointreau, Benedictine, lemon juice

Blood & Sand | named for 1922 Rudolph Valentino movie
scotch, Cherry Heering, sweet vermouth, orange juice

Lemon Drop | 1970’s West Coast - potent, yet sweet
citrus vodka, Lemoncello, lemon juice

The Avenue | 1937 Café Royal Bar Book – London
Maker’s Mark, Daron Calvados, passion fruit puree, orange blossom water, pomegranate

Pisco Sour* | Peru vs Chile… round one since the 20’s
Macchu Pisco, lemon juice, egg white - shake it !

Boulevardier |  the signature cocktail of Erskine Gwynne an expatriate writer & socialite
rye whiskey, Formula Antica, Campari (soda water optional)

Classic Sour | a classic whiskey sour
whiskey, egg white, lemon juice, simple syrup

Sazerac | the official New Orleans cocktail
absinthe, rye whiskey, Peychaud's bitters, simple syrup

* Indicates dishes that are served raw or undercooked
Written information is available upon request