Jakes cocktail

Snacks | Starters

Snack : Truffled Deviled Eggs

Truffle Oil | Piment d’Espelette

Snack: Nueske’s Bacon Stuffed Dates

Roth Kase Buttermilk Bleu Cheese | Vanilla Blis Bourbon aged Maple Syrup

Nueske’s Bacon Wrapped Water Chestnuts

White Truffle Honey

Jake’s Haystack Onion Rings

Roasted Bone Marrow

Parsley Salad | Shaved Shallots | Capers | Lemon Vinaigrette

Escargot De Bourgogne

Parsley Garlic Butter | Puff Pastry

BBQ Glazed Maple Leaf Duck Wings

Shaved Celery Ribbons | Jake’s BBQ Sauce

Jumbo Shrimp Cocktail

Classic Cocktail sauce | Lemon

Jake’s Seasonal Soup | MP

Caramelized French Onion Soup

Caesar Salad

hearts of romaine | croutons | Wisconsin Parmesan

Warm Chanterelle And Arugula Salad

Red Leaf Lettuce | Shaved Parmesan Cheese | Lemon and Olive Oil Vinaigrette

Seasonal Artisan Cheese Platter Trio:

Steaks & Chop

35 Day Dry Aged Steak

18 oz. “Cowboy Steak” Ribeye $ 49.90

14 oz. Prime New York Strip $ 52

Filet Mignon

Filet Mignon Trio

Oscar Style | Blue Cheese | Peppercorn Crusted

Old Fashioned Cut Steaks

Steak Toppings

Blue Cheese Butter ● Peppercorn Crusted ● Wild Mushroom Butter ● Bearnaise Sauce ● White Truffle Bearnaise ● Jake’s Steak Sauce ● Maitre D’ Butter ● Blackened Rub

Oscar Style Lump Crab, Asparagus And Bearnaise $ 12.75

Chilled Oysters on the 1/2 Shell

Cocktail Sauce & Mignonnette Sauce

$2.95 per piece (min 3) or $29.9 for 12 Oysters

Specialties

Red Wine Braised Beef Short Ribs

Port - Red wine Demi - Glace

Wisconsin Maple Leaf Roasted Duck

Wild Rice | Poached Golden Raisins | Braised Red Cabbage | Orange-Gastrique Sauce

Australian Rack Of Lamb 16 Oz.

Mint - Infused Port Wine Demi Glace

Jake’s Burger 8 Oz.

Brisket - Short Rib - Sirloin Blend | Aged White Cheddar Cheese | Jake’s Onion RiNGS Special Sauce | LTP

14 Oz. Duroc Berkshire Pork Chop

Caramelized Balsamic & Maple Syrup Bosc Pear Bourbon Pear Jam

Roasted Market Fish MP

Chanterelle Mushrooms | Cauliflower Puree

Panko And Hazelnut Crusted Walleye

Lemon & Hazelnut Brown Butter Sauce

Seared Viking Village Scallops

blood Orange Segments | toasted pistachios | herbs | citrus Vinaigrette

Entrees served with:

Baked Potato

Sour Cream With Chives

French Fries

Double Baked Potato

Wi Cheddar | Nueske’s Bacon

Jake’s Seasonal Vegetable

Poached Golden Raisins

Creamed Spinach

Toasted Herbed Bread Crumb

Crispy Brussels Sprouts

Roasted Asparagus

Jake’s Mac N Cheese

Sauteed Mushrooms

The Perfect Manhattan

Antica Sweet Vermouth | Martini Extra Dry | Vermouth | Jake’s Brandied Cherries | Orange Twist

Classic Cocktails

New Fashioned 11

Apple Martini 11

Smirnoff Vodka | berentzen Apple Schnapps Pressed

Aviation 11

Tanqueray London Dry Gin | Luxardo Maraschino Cherry Liqueur | Benoit Serres Creme De Violette | Fresh Lemon Juice | Lemon Zest

Dark and Stormy 11

Goslings Black Seal Rum | Ginger Beer | Fresh Lime Juice

Bacardi Cocktail 11

Bacardi Superior Rum | Grenadine | Fresh Lemon Juice | Maraschino Cherry

Jake’s Mint Julep 11

Old Overholt | Lemon Juice | Fresh mint

Pimms Cup 11

Pimms Cup | Fresh Lemon Juice | Simple Syrup | Cucumbers

Side Car 14

Courvoisier VS | Cointreau | Fresh Lime Juice

Craft Draught Beer

Jake’s Bulldog “Klisch” Pilsner

Coffee Bender Brown Ale

Winter White Ale

Great lakes Brewing Co

Edmund Fitzgerald Porter

Ouisconsing Red Ale

New Glarus Spotted COw

Bitter Woman IPA

Tyranena Brewing Co

Weihenstephan

Hefe Weiss Germany

Bottle Beer

Crispin Cider Brut

Stella Artois

O’mission IPA (GF)

Widmer Brothers Brewing

riverwest stein

sierra nevada pale ale

clausthaler na

miller lite

miller high life

Belvedere

Central Standard

Grey Goose

Grey Goose Citron

Grey Goose Orange

Ketel One Citron

Ketel One Oranje

Stolichnaya

Beefeater

Bombay Sapphire

Haymann’s Old Tom

Plymouth

Tanqueray 10

Tanqueray Old Tom

Bacardi Limon

Captain Morgan

Malibu

Myer’s

Brandy | Cognac

Courvoisier V.S.

Daron Calvados

Remy Martin VSOP

Bourbon

Angel’s Envy

Knob Creek

Maker’s Mark

Noahs Mill

Woodford Reserve

Canadian Club

Crown Royal

Death’s Door

Early Times

Jack Daniels

Gentlemen Jack

Old Overholt

Red Breast

Rittenhouse

Southern Comfort

Seagram’s 7

Seagram’s V.O.

Templeton Rye

Tullamore Dew

Whistle Pig

Balvenie 12 yr.

Balvenie 14 yr.

Chivas Regal 12 yr

Dewars Honey

Dimple Pinch

Glenfiddich 12 yr.

Glenlivet 12 yr.

Glenmorangie 10 yr.

Glenmorangie 18 yr

J. Walker Black

J. Walker Red

Lagavulin 16 yr.

Macallan 12 yr.

Oban 14 yr.

Talisker 10 Yr.

Jake’s Wine by the Barrel

Chardonnay | 2014 Hess winery “Shirtail Creek”

Monterey Hills AVA CA

Riesling | 2014 Frisk Prickly Riesling

Tempranillo | 2012 MATCHBOOK VINEYARDS

DUNNIGAN HILLS CA

Zinfandel | 2014 Artezin by Hess Winery

Mendocino County CA

SPARKLING WINE & CHAMPAGNE

Domaine Carneros -Brut- by Taittinger

2011 Napa Valley Ca

Dom Perignon Moet & Chandon

2004 & 2005 Reims France

La Francaise -Brut- by Taittinger

Champagne Reims France

J. Lassalle “Premier Cru” Brut Rose

Schramsberg -Blanc de Blanc -

2012 Napa valley Ca

Schramsberg -Blanc de Noirs-

2011 Napa Valley Ca

Veuve Clicquot Brut Champagne

Assorted Whites & Roses

Barnard Griffin 2014 | Riesling

Columbia Valley Wa.

Beringer Vineyards | White Zinfandel

NV Napa Valley Ca

Domaine Serene | “R” Rose NV

Willamette Valley Oregon

Henri Gaillard | Cotes de Provence Rose

2015 Provence France

Stolpman Vineyards | Roussanne

2013 Ballard Canyon Ca

The Furst | Pinot Blanc

2012 Vin D’ Alsace France

Trefethen Family Vineyards | Riesling

2015 Napa Valley Ca

PINOT NOIR

Belle Glos Clark & Telephone Vineyard

2014 Santa Maria Valley, Santa Barbara County CA

Decoy by Duckhorn Vineyards

2014 Sonoma County CA

Domaine Serene | Yamhill Cuvee

2012 Willamette Valley Oregon

Double L Vineyard by Morgan Winery

2013 Santa Lucia Highlands Ca

Elouan Winery

Willamette Umpqua and Rogue Valleys Or

Gary Farrell Winery 2013

Russian River Valley Sonoma County Ca

Goldeneye Winery by Duckhorn Vineyard 2013

Anderson Valley Ca

Migration by Duckhorn Vineyard 2013

Russian River Valley Sonoma County Ca

Meiomi - Belle Glos by Caymus 2014

Monterey County | Sonoma County, Santa Barbara Ca

The Monterey Vineyards by Chalone Vineyard

2014 Monterey County Ca

Roberts Road by Neyers Vineyards

2014 Sonoma Coast Ca

Sea Smoke Estate Vineyard Southing

2014 Santa Rita Hills Ca

Sea Smoke Estate Vineyard Ten

2014 Santa Rita Hills Ca

Twomey by Silver oak

2014 Russian River Valley Ca

PINOT GRIGIO & SAUVIGNON BLANC

Santa Margherita Pinot Grigio

2014 Trentino - alto adige Italy

Terlato Family Vineyards Pinot Grigio

2013 Russian River Valley Ca

Cakebread Cellars Sauvignon Blanc

2014 Napa Valley Ca

Decoy by Duckhorn Sauvignon Blanc

2015 Sonoma County Ca

Frog’s Leap Winery Sauvignon Blanc

2015 Rutherford Ca

Huru Sauvignon Blanc

2015 Santa Rosa Ca

Groth Vineyards & Winery Sauvignon Blanc

2015 Napa Valley Ca

Uppercut North coast Sauvignon Blanc

SIRAH, SHIRAZ, SYRAH, & ZINFANDEL

Decoy by Duckhorn Vineyard ZINFANDEL

2014 Sonoma County CA

Famille Perrin 2013 Chateauneuf-du-Pape

Grenache | Mourvedre | Syrah, Beaucastel France

Frogs Leap Winery

85% Zinfandel | 14.5% Petite Sirah | 0.5% Carignane, 2014 Napa Valley Ca

Girard Winery

2014 Petite sirah | Napa Valley CA

Morgan Winery “G17” Syrah

2013 Monterey Ca

Ridge Lytton Spring Vineyards

69% zinfandel | 18% petite sirah 11% carignane | 2% Mouvedre 2014 Alexander Valley Ca

Seghesio Vineyards “Angela’s Table” ZINFANDEL

2014 Sonoma County

Shafer Vineyards Stags Leap District “Relentless”

91% Syrah | 9% petite sirah, 2011 Napa Valley CA

Stags Leap Petite Sirah

2013 Napa VAlley CA

Stolpman Vineyards “Estate Grown Syrah”

2012 Ballard Canyon Ca

CHARDONNAY

Bonterra Vineyards

2014 North Coast CA

Far Niente Winery

2013 Napa Valley CA

Jordan Vineyards

2014 Russian River Valley CA

Josh by Joseph Carr Vintage

2015 Craftsman’s Collection CA

Kongsgaard Winery

2013 Napa Valley CA

Meiomi Winery

2014 North Coast CA

Morgan Winery

2012 Santa Lucia Highland CA

Neyers Vineyards

2012 Carneros District CA

Rombauer Vineyards

2014 Carneros Ca

Sea Smoke Estate Vineyard

2014 Santa Rita Hills CA

Shafer Vineyard “Red Shoulder Ranch”

2013 Napa Valley Carneros Ca

Sonoma Cutrer Vineyards

2014 Russian River Valley Ca

Stag’s Leap Winery

2013 Napa Valley Ca

Cakebread Cellars

2012 | 2013 Napa Valley Ca

Decoy by Duckhorn Vineyards

2013 Sonoma County CA

Duckhorn Vineyards

2012 Napa Valley Ca

Hahn Central Coast

2014 Monterey County Ca

Robert Hall

2013 Paso Robles CA

Rombauer Vineyards

2012 Napa valley CA

Shafer Vineyards Stags Leap District

2011 Napa Valley Ca

Stag’s Leap Wine Cellars

2013 Napa Valley Ca

INTERESTING REDS

Campaccio by Terrabianca 2012

70% Sangiovese | 30% Cabernet Sauvignon, Chianti Italy

Chappellet “Mountain Cuvee”

2014 Napa Valley Ca.

Dry Creek Vineyard “The Mariner”

2012 Dry Creek Valley Ca

Franciscan Estate Winery “Magnificat”

2012 Napa Valley Ca

The Hess Collection “Lion Tamer”

55% Malbec | 15% Zinfandel | 12% Cabernet Sauvignon | 10% Petite Sirah | 8% Merlot, 2014 Napa Valley CA

The Hess Collection “Mount Veeder 19 Block Mountain Cuvee”

61% Malbec | 33% Cabernet Sauvignon | 3% Petite Verdot | 3% Syrah 2013 Napa Valley CA

Padrillos Malbec by Ernesto Cantina Vineyard

2014 Luján de Cuyo Argentina

Quintessa Winery 2013

Cabernet Sauvignon | Merlot | Cabernet Franc | Petit Verdot | Carmenere, Rutherford Ca

Rodano Chianti Classico

2010 Chianti Italy

Chateau Pegau 2013 “Cuvee Maclura”

Cote du Rhone France

Susana Balbo 2013

94% Malbec | 6% Petit Verdot, Mendoza Argentina

CABERNET SAUVIGNON & CABERNET BORDEAUX BLENDS

Blackbird Vineyards “Arise”

2013 Napa Valley Ca

Cade by Plumpjack Winery

2012 Howell Mountain CA

Cakebread Cellars

2013 Napa Valley Ca

Canvasback by Duckhorn Vineyards

2013 Walla Walla Wa

Caymus Vineyards

By Wagner Family | Caymus and Belle Glos, 2014 Napa Valley Ca

Decoy Wines by Duckhorn Vineyards

2014 Sonoma County CA

Duckhorn Vineyards

2013 Napa Valley Ca

Duckhorn Vineyards “The Discussion”

62% Cabernet Sauvignon | 29% Merlot | 6% Cabernet Franc | 3% Petit Verdot, 2012 Napa Valley Ca

Franciscan Estate Winery

2013 Napa Valley Ca

Girard Winery

2013 Napa Valley Ca

Heitz Wine Cellars 2012

Jordan Vineyards

Alexander Valley Sonoma County Ca

The Maiden by Harlan Estate

2009 Oakville - Napa Valley Ca

Mount Veeder Winery

2013 Napa Valley Ca

Plumpjack Winery

2013 Oakville Vineyard Oakville, Napa Valley CA

Jakes cocktail

Jakes on Summerley – Kenilworth

Jakes in the Village – Tokai

Opening Soon In Noordhoek

“JAKES on the Common” will be nestled at the foot of the iconic Chapman’s Peak Drive, in a beautifully designed, purpose built restaurant building. Landscaped gardens and plenty of secure parking makes it a family friendly destination restaurant. The restaurant will be stylishly decorated with comfortable funky furnishings and plenty of detail without being intimidating.

Jakes on Summerley

– Kenilworth since 1977

Seating inside: 100. Outside: 36. Bar:30

After a spectacular renovation to the restaurant bar and building, Jakes in Kenilworth is buzzing with atmosphere, packed with friends, family and business colleagues entertainment and enjoying a festive dining experience.

The stylish designed restaurant and bar is wrapped around the shady Brazilian pepper tree in the garden. The restaurant opens up and tis great for all fresco lunches and bustling evenings. The crowds are sophisticated, yet relaxed and enjoy the global cuisine, efficient service and vibrant atmosphere.

Jakes in the Village

– Tokai since 2002

Jakes in the Village – Tokai since 2002

Open: Monday to Saturday, lunch and dinner, 11h30 – 00h00

Open Sunday lunches

Seating inside: 110, Outside: 120, Bar and lounge: 50

Nestled beneath the Constantiaberg Mountains and alongside Steenberg Golf Estate,

Jakes in the Village is an incredible place to socialize, while enjoying creatively designed meals and an extensive wine list.

Information

Restaurant & Bar

Upmarket, social, vibrant, relaxed. Create your own mood & style!!

Open midday to midnight serving global foods for BRUNCH, LUNCH & DINNER. Offering a selection of local wines, cocktails & craft beers.

Jakes on Summerley (Kenilworth) and Jakes in the Village (Tokai) have been entertaining Capetonians and visitors for over 3 decades. Owner run by David Ellis (david@jakes.co.za) , Liz Payne and a great team of managers and chefs.

Come in and escape the madness!

We host inside or outside parties, corporate functions and just about any special occasion! The restaurants are available for exclusive hire, semi private areas, bar functions & cocktail parties.

With a choice of the Bar & Lounge, The Garden or the Restaurant, there are no limits. Please contact functions@jakes.co.za and with your inquiry and for which Jakes.

Whats Happening

We run great promotions & special events. Please subscribe to our newsletter for updates or keep an eye on our Facebook page to see the latest events and specials.

We are looking for young vibrant enthusiastic staff ambassadors at our restaurants. Email the relevant restaurant of your choice. Tokai, Kenilworth, Noordhoek

What People Are Saying

“Need to come here more often. The foods great, the service is spectacular, and the ambiance of the place is mind blowing!” – Ariel

“Proposed to my girlfriend here. Celebrated my fathers birthday here. This place has some really great memories for me. JAKES has a very special place in my heart.” – Ramond

Jakes cocktail

Highway One 302-644-7711

Happy Hour

Both Locations:

Monday through Friday 3 to 6 p.m. (BAR AREA ONLY)

$1 Raw Oysters on the Half Shell (minimum order of 6)

$6 Peel 'n Eat Shrimp (half-pound extra-large)

Fish Tacos one $5/ two $8/ three $11

$8 Steamed Mussels (full pound)

1/4 lb. Cheeseburger $6

Old Bay Fries $4

Chicken Tenders $8

1 lb. Wings $10 (Highway location only)

Miller Lite bottle $2.50

Coors Light draft $3 22oz

Yuengling draft $2.50

Budweiser bottle $3

Coors Light bottle $3

Rail Cocktails $4

Long Island Iced Tea $6

Coastal Highway Location:

Testimonials:

Our first seafood meal at Jake's was 28 years ago -- that's right when the doors first opened. Been eating there ever since -- never a bad meal. You can always expect a great meal and smiling faces.

- Jess & Rilda Hendrix of Fairfax Station, VA

American Express Member Favorite

Jake’s Apparel

Represent your favorite Rehoboth Beach seafood restaurant with Jake's Seafood House merchandise, available at both locations!

Jake's Gift Cards Available!

Gift cards available in any denomination, never expire, and are valid at both Jake's locations. Click here to purchase your gift card securely online.

Jakes Seafood Downtown

29 Baltimore Avenue

Rehoboth Beach, Delaware 19971

Jakes Seafood Highway One

19178 Coastal Highway

Rehoboth Beach, Delaware 19971

Jake's Bar

Opening Hours

Monday - Wednesday: 5pm-2am

Thursday - Friday: Friday 5pm-3am

Saturday: 12noon - 4am

Sunday closed all day and night

Twitter: jakesbarleeds

It’s been an absolute pleasure to have master distiller Shaun Caleb visiting us for a… https://t.co/QmCF1fCQN407:06:46 PM October 26, 2017 from Instagram
We’ve got our Perci Pigs at the ready! Head down to @TheCocktailEx and carry the party on at Jakes Bar! https://t.co/tbJhI2vAGQ06:17:26 PM October 20, 2017 from Twitter for iPhone
Happy national gin day everyone. Come down tonight for one of these bad boys served by one of… https://t.co/DYs2qIAUkf08:40:03 PM October 19, 2017 from Instagram
Our AGM Alex is back behind the stick tonight after popping his London cherry last week and more… https://t.co/9LDvT9gb4003:49:30 PM October 10, 2017 from Instagram
National Daiquiri Day and World Hotdog Day? Could be worse! #daiquiri#HotDogDay#cocktails#drinks#food… https://t.co/wkqeLxQ0aX04:58:35 PM July 19, 2017 from Twitter for iPhone

A decade serving leeds’ best cocktails & we’re still pushing the envelope – making our own homemade liqueurs and distillates in Tabitha, our copper pot still.

And how does a cocktail bar celebrate turning 10? With a party, naturally. You were probably there – in which case your picture is probably here. Missed out? Not to worry. We’ve got an Anniversary Menu and a Loyalty Card to extend the celebrations. We didn’t get to 10 years old by resting on our laurels, you know? See you at the bar.

T: 0113 243 1110

Jakes Bar, 29 Call Lane

Registered Number: 04075180. Registered Office: 33 Call Lane, Leeds, West Yorkshire LS1 7BT

SALADS

HOUSE leaf lettuces, red cabbage, grape tomatoes, marinated onion, choice of dressing 7

"ROCKET" SALAD arugula, radicchio, red onions, tomatoes, and balsamic vinaigrette 8

CHOPPED MEDITERRANEAN SALAD champagne vinaigrette 10

Romaine, tomatoes, peppers, artichoke hearts, cucumbers, Kalamata olives, feta

ROASTED BEET SALAD spring mix, chevre, toasted almonds, orange vinaigrette 9

BABY ICEBERG WEDGE marinated onions, tomatoes, bacon, Gorgonzola dressing10

COBB SALAD Romaine, grilled chicken, bacon, egg, tomato, Gorgonzola, avocado 15

BUFFALO-STYLE CHICKEN ON MIXED GREENS celery, tomatoes & Gorgonzola dressing 15

MARINATED TENDERLOIN TIPS baby greens, red onions, tomatoes, Gorgonzola, vinaigrette 16

SALMON grilled 12 SHRIMP (5) grilled or chilled 13 CHICKEN BREAST grilled or Cajun 5 CRAB CAKE 9

GRILLED PORTOBELLO MUSHROOM 4 FRIED GOAT CHEESE 6

GRILLED PORTERHOUSE TIPS 9 PANKO CHICKEN 5

SHRIMP ARUGULA PASTA tomatoes, olive oil, garlic, balsamic vinegar, wilted arugula, linguine 22

ALE-BATTERED FISH & CHIPS, skin-on fries and vegetable slaw, remoulade 19

CEDAR PLANK SALMON olive oil, oregano & lemon, salt potatoes, vegetable 22

FRIED LOBSTER TAIL old bay ff, cole slaw, sherry sauce, drawn butter 24

CHICKEN BREAST MARSALA mushrooms, Prosciutto, scallion, asparagus, linguini or rice 19

Chicken Francaise & Chicken Parmigiana available

HONEY-SRIRACHA CHICKEN STIR-FRY brown rice, broccoli, house cucumber pickel, cashews 19

JAEGER SCHNITZEL Panko-crustred pork loin cutlet, egg noodles, Hunter sauce 16

KNIFE & FORK BURGER on steamed spinach with mushrooms and onions, side choice 13

BAKED MACARONI & CHEESE made with Cabot's Cheddar 10

BUFFALO MAC & CHEESE chopped chicken tenders 12

LOBSTER MAC & CHEESE steamed asparagus 24

CHOICE OF TWO SIDES Additions $2.00

Certified Angus N.Y STRIP STEAK 14 oz. 32

ROAST PRIME RIB (after 4 p.m.) 14 oz. Regular cut 33 10 oz. English cut 26

brushed with browned garlic butter, served with horseradish cream 30

Add Lobster Tail 17

BURGERS and SANDWICHES

Served with lettuce, tomato, red onion , pickle and choice of one side

Certified Angus Burger (8 oz.) 11 (Veggie Burger & Turkey Burger Available) Cheese $1 Toppers $1 Bacon $2.00

Certified Angus Steak Sandwich NY Strip pepper-jack cheese, balsamic onions, arugula, garlic roll, ff 19

Chicken Breast (6 oz.) Plain, Cajun, BBQ 11

Buffalo Burger chipotle mayo, potato roll, lettuce, onion, tomato, side choice 15

Open Faced Corned Beef Reuben on pumpernickel toast w/Russian dressing, ff 13

French Dip shaved Prime Rib, baguette, beef jus, side choice 16

Buffalo Chicken Tender Wrap Gorgonzola dressing, lettuce, tomato flatbread, side choice 12

French Fries Salt Potatoes, melted butter Asparagus, grilled or steamed

Spinach, sauteed or creamed Onion Strings Sweet Potato Fries Sour Cream Fries

Sauteed Mushrooms Rice Pilaf Coleslaw Mac & Cheese

Seasonal Vegetables (see specials)

Loaded Tater Tots with bacon, cheddar cheese, scallions, sour cream $6

THE 50 BEST COCKTAILS: SHAKE, BABY, SHAKE!

The Independent Culture

Author and food critic Richard Ehrlich has consulted the movers and the shakers of the bartending world to create a sparkling dossier on the world's greatest cocktails. Start here if you really want to lift your

spirits this summer

n CLASSIC DRINKS

n MODERN ORIGINALS

n NON-ALCOHOLIC DRINKS

My many thanks to all the experts who let me use their recipes. And particular thanks to Dick Bradsell and Bryan Duell, my original instructors in the bartender's art.

A FEW TECHNICAL POINTS

One: many recipes call for sugar syrup - sugar and water in equal parts. Easy to make. Two: you need a shaker, in metal or metal and glass. Shaking a drink till it's very cold takes a long time. Figure on a minute or so of really violent movement, holding the shaker firmly at both ends and parallel to the ground. Three: you need ice, sometimes in huge quantities, so be prepared. Ice is best if crushed, which you can do by wrapping the ice in a clean towel and bashing it with something heavy; return it quickly to the freezer. If you're making cocktails for a crowd, you will need a lot. Four: ingredients. Some fruit liqueurs are found in supermarkets while others are stocked only by specialists. If you can't find what you need, make something else. Note: the quantities given here make one drink unless otherwise specified.

01 Champagne Cocktail

This famous drink oozes luxury and old-fashioned elegance. And it is truly delicious. But it is also a waste to make it with good champagne, so use a good sparkler (French or New World), and save the true champers for drinking on its own. The traditional glass is a "saucer" shape, but a flute can be used instead.

2-3 dashes Angostura bitters

Put the cube in the glass, and drop the bitters onto it. Leave to let the sugar soak up the bitters, then pour in the wine. Count to 10 before you start drinking.

This classic drink was a creation of the British Empire in the Far East, and probably owes its existence to the export of a quintessentially British product: Rose's Lime Cordial. Rose's is a godsend for cocktail bartenders, since it combines acidity and sweetness in a single, smooth punch. Use less cordial for a tart drink, more of it for sweetness. A Gimlet can also be made with vodka.

15-25ml Rose's Lime Cordial

Put plenty of ice in a large mixing glass, and add the gin and cordial. Squeeze in the lime juice and add the spent wedge, then stir well (or shake if you prefer). Strain into a cocktail glass.

The Fizz is another one of those endlessly versatile cocktails: you can make it with absolutely anything. This is the classic version, but try rum, vodka or tequila as first choices for experimentation.

25ml lemon juice

4ml caster sugar

Put all ingredients except the soda in a shaker with plenty of ice. Shake till very cold, then strain into a tall glass filled with ice cubes. Pour in the soda, and mix well.

04 Lime Daiquiri

This is the best Daiquiri ever, made by Bryan Duell when he worked at Detroit, in Covent Garden. The Daiquiri owes its name to the eponymous town in Cuba, where American engineers in the late-19th century added lime and sugar to make the local rum drinkable. Using cognac instead of rum gives you a Sidecar.

50ml anejo (aged) rum

12.5ml lime juice

10ml sugar syrup

Put a stemmed cocktail glass in the freezer. Put the rum in a shaker with plenty of ice, then add the juice and syrup and shake till very cold. Take the glass out of the freezer, and strain in the drink.

This is the epitome of sweet drinks. supposedly designed for people who don't like the taste of alcohol but want its ego-liberating effects. But there is more to the Mai Tai than mere inebriation. Properly made, it's a real classic - and very refreshing.

juice of 1 lime

12.5ml blue Curacao

5ml sugar syrup

5ml Orgeat (almond syrup)

pineapple chunks and maraschino

cherry to garnish

Put ice in a tall glass to fill it around halfway. Pour in the lime juice, then the remaining ingredients. Add more ice to fill the glass, garnish with the fruit, and serve with a straw.

06 Dry Manhattan

This is another of the classic cocktails, a long-time joint favourite with Martinis among American cocktail-drinkers. The variations are endless. From this basic module you can move on to make Sweet Manhattans (sweet vermouth) or Perfect Manhattans (the two vermouths in equal measure). Traditionally, it is made with rye whiskey, but bourbon is easier to find.

50ml bourbon or rye whiskey

25ml dry vermouth

dash of Angostura bitters

Mix all ingredients in a large glass filled with ice. Strain into a tumbler or Martini glass, and garnish with a twist of lemon or a maraschino cherry if using sweet vermouth.

This great cocktail, ruined by cheap ready-made mixes and inferior bartenders, is so common that you would assume it's been around forever. In fact, it's an invention of the last few decades, and American (rather than Mexican) in origin. This version is made by Ed Crozier at La Perla, London WC2, source of some of the best Margaritas in the country. Remember: the better the tequila, the better the drink.

30ml fresh lime juice

Moisten the rim of a Martini glass or tumbler, and dip it in coarse salt. Shake all ingredients in a shaker with ice, then strain into the glass.

Invented in the USA 90-100 years ago, the Martini's the simplest and best cocktail on earth. Whether you like gin or vodka, follow three rules: use the best ingredients, keep the spirit in the freezer, and stir gently - no shaking a la James Bond!

50ml frozen gin or vodka

5-10ml dry vermouth

lemon twist or olive for garnish

Pour the spirit into an ice-cold Martini glass or a tumbler full of ice. Add the vermouth, then snap the lemon twist over the glass and drop it in, or just drop in the olive. Stir quickly.

Mint Juleps are well loved in Kentucky. This is a greatly simplified version of David Embury's recipe in The Fine Art of Mixing Drinks.

12 small mint leaves plus 2 for garnish

30ml (2 tbsp) sugar syrup

Put a tall glass and mixing jug in the freezer for two hours. Put the mint and sugar syrup in the jug, and bruise the leaves gently with a long spoon. Add half the bourbon. Fill the glass with ice almost to the top. Strain in the minty bourbon, and churn (in an up-and-down motion) to partially melt the ice. Add more ice, then the remaining bourbon. Churn quickly. Garnish with the extra mint.

This is another great Cuban rum drink, closely related to the Daiquiri. Originally, the name was applied to a Rum Collins. Now it's served short, as in my adaptation of the version served by Mojo in Leeds. At Mojo, they use Facundo Bacardi, but another aged rum would do the trick.

juice of 1 lime

2 cubes of sugar

Put all ingredients in one half of a shaker and muddle (ie stir and crush) till the sugar has dissolved. Add plenty of ice, shake till very cold, then strain into a tumbler. Garnish with mint, if you like.

11 Dick Bradsell's Old Fashioned

This is the greatest bourbon cocktail, and no one makes it better than Dick Bradsell. His technique is labour-intensive - but, believe me, it's worth the labour. Dick uses Maker's Mark of bourbon.

10ml (1 tsp) sugar syrup

2 dashes Angostura bitters

twist of orange peel

Put the syrup and bitters in a tumbler and mix. Add an ice cube, and stir 20 times. Add half the bourbon, and repeat the process. Add another three or four ice cubes, and repeat yet again. Add the remaining bourbon, and repeat a final time, then top up with ice. Squeeze the orange zest in, drop in the zest, and drink.

Pink Gin was devised as a "medicinal" drink in the British Navy. (Which disease did it cure?) Nowadays, its name evokes Mayfair in the 1930s: you can imagine people drinking them while Noel Coward plays the piano before dinner in a Park Lane penthouse. Good trick: add Angostura to a G&T.

50ml good gin, Plymouth by preference

a few dashes of Angostura bitters

Fill a tumbler with ice and pour in the gin. Add the bitters, squeeze on the lemon zest, and drop the zest in, then stir quickly. If you keep gin in the freezer, you can make the drink straight up in Martini glass.

13 Planters' Punch

There are hundreds of Rum Punches, but none compares with this classic. Like every sour-type punch, it relies on a formula known to bartenders everywhere: four parts weak, three parts strong, two parts sour, one part sweet. Follow that rule, and your punches will hit the target every time. Makes two drinks.

20ml sugar syrup

40ml lemon juice

60ml Jamaican rum

a few dashes of Angostura bitters

Shake all ingredients in a shaker with plenty of ice till very cold. Pour, without straining, into two tall glasses. Add more ice, fill nearly to the top with soda, and stir well. Garnish with cherries or citrus, if you like.

14 Singapore Sling

One of the world's most famous cocktails, and also one of the most contentious. It's agreed that it was invented at Raffles Hotel in Singapore, but modern recipes vary enormously. The best recipe I know comes from David A Embury's The Fine Art of Mixing Drinks. It's delicious. And intoxicating.

25ml cherry brandy

5ml sugar syrup

juice of 1/2 a large lime

dash of Angostura bitters

Put all ingredients in a shaker with plenty of ice. Shake till very cold, then strain into a tall glass, which may or may not have a few fresh ice cubes in it. Top with soda and serve.

15 Whiskey Sour

No one knows when the first Sour was made, but it's one of the all-time greats. It can be made badly with Scotch. It can be made well with Canadian whiskey or rye. But a good Bourbon, such as Maker's Mark, is the ideal. Purists skip the garnish by specifying "no fruit" when ordering.

10ml lemon juice

5ml caster sugar

maraschino cherry and orange slice to garnish (optional)

Put all ingredients except garnishes in a shaker with plenty of ice. Shake till very cold, then strain into a Martini glass or something similar. Garnish, if you like.

16 Tequila Sunrise

This is another drink shunned by some purists for being "unserious". But the Sunrise has a lot going for it. It's refreshing, it's good for sipping, and it looks beautiful. To hell with purism - enjoy yourself! This is the version made at La Perla, London WC2.

40ml silver tequila

around 100ml orange juice

large dash of grenadine

Put the tequila in a tall glass half filled with ice. Add juice to fill it nearly to the top, then carefully pour the grenadine by dribbling it down the side of the glass so it falls to the bottom. The layering of colours is what gives this drink its beauty.

The Caipirinha is made with Brazilian cachaca, a spirit that is distilled (like rum) from sugar cane. Some think the Brazilian drink is closer in flavour to a fairly rough vodka. Whatever your opinion, the Caipirinha is a good drink. Incidentally, the spirit is pronounced "ka-cha-sah" and the drink "kai-pi-reen-ya".

Finely chop the lime, and put it in a short glass with the sugar. Muddle all ingredients (crushing and stirring) with a pestle or rolling pin. Add the cachaca and stir, then fill with crushed ice and stir again.

18 Blueberry Martini

This is a creation of the legendary Salvatore Calabrese, of The Library bar in London's Lanesborough Hotel. It's a slightly different approach to fruit Martinis, since the fruit is crushed by the action of ice in the shaker. Very popular at the moment.

dash each of Blue Curacao and Cointreau

Put all the ingredients in a shaker with plenty of ice. Shake for a good long time to crush the blueberries and make the drink very cold. Strain into a Martini glass (for straight-up drinking) or a goblet half filled with ice.

19 Dark Express

Another creation of Salvatore Calabrese from London's Lanesborough Hotel. Consider it a super-charged kir, with fresh fruit rather than liqueur. Other berries could be used in the same way.

dash of Cointreau

dash of blackcurrant liqueur or vodka (optional)

champagne to top

Put the blackberries, Cointreau and optional liqueur/vodka in a shaker with plenty of ice. Shake till the fruit is crushed and the mixture very cold, then strain into a champagne glass and top with champagne.

This is an ultra-modern cocktail in one sense, and a variant on the Martini in another sense. It is adapted from a drink served at Manhattan's trendy Asia de Cuba bar-restaurant, and it is indescribably delicious. These quantities make two drinks.

25ml lemon juice

5ml caster sugar

60ml orange vodka

25ml Cointreau or Triple Sec

2 splashes cranberry juice

2 twists of orange peel to garnish

Dissolve the sugar in the lemon juice. Put all liquid ingredients in a cocktail shaker with plenty of ice, and shake till very cold. Strain into two martini glasses, and garnish with a twist of orange peel.

21 Fruit Caipirinha (Bryan Duell)

Like most good drinks, the Caipirinha allows for all sorts of interesting variations - and in summer, the obvious option

is adding fruit. Here's the way Bryan Duell of AKA, in London WC1, does it for his contented customers.

1/2 a white peach, 1 kiwi fruit, 1 plum or 3 strawberries

Finely chop the lime and chosen fruit, and put them together in a short glass with the sugar. Muddle all ingredients (crushing and stirring) with a pestle or rolling pin. Add the cachaca and stir, then fill with crushed ice and stir again.

22 Cognac Crush

Cognac is usually associated with winter. In this treatment by Andres Masso, a bartender at The 10 Room in London W1, it becomes a warm-weather refreshment. Masso recommends Bisquit Cognac.

1 juicy lime plus 1 for garnish

3 cubes Demerara sugar

Chop 1 lime into small pieces, and crush with the sugar in a tumbler. When the sugar is well dissolved, add the cognac and ice to fill the glass. Garnish with the other lime, halved.

Lemon is one of the quintessential summer ingredients, and this drink bursts with its fresh, lively flavour. The recipe comes from Jacquie Thomas, bartender at the hip Dust bar in Clerkenwell, London. Lemoncello is a Tuscan lemon liqueur; if you can't find it but still want to make this drink, just increase the quantities of the remaining ingredients by a third.

50ml lemon vodka

10ml fresh lemon juice

10ml sugar syrup

Shake all ingredients in a shaker with plenty of ice till very cold. Strain into a chilled Martini glass and garnish with lemon twist.

24 Momo Special

They serve these by the hundreds at Momo, one of London's trendier Middle Eastern restaurants. The fresh mint makes it a perfect (if somewhat labour- intensive) drink for hot weather.

small handful of fresh mint

12.5ml lemon juice

12.5ml sugar syrup

Pick over the mint to take the leaves off the stems. Put in a shaker with plenty of ice and add all remaining ingredients except the soda. Shake well, then pour into a tall glass and top with soda.

25 Passion Berry

This was one of the cocktails created by Sly Odozi of London's Match bar, in Clerkenwell, in the course of winning the 1999 "Culture of Cocktails" competition. He uses Wyborowa vodka, the favourite of many barmen. Some of the ingredients may be hard to track down, but the pursuit will be justified by a really exceptional cocktail.

50ml good vodka

25ml raspberry puree

splash of lemon juice

splash of passion-fruit syrup

dash of sugar syrup

Shake all ingredients with plenty of ice and strain into a Martini glass.

26 Pink Panther No 1

There are many versions of this drink. This one is adapted from a French cocktail website called "Top Friends Cocktail Club" (http://ourworld.compuserve.com/ homepages/S_Grialet/menutfc2.htm).

25ml dry vermouth

12.5ml creme de cassis

25ml orange juice

Shake all ingredients with plenty of ice, then strain into a tall glass over fresh ice.

27 Pink Panther No 2

This version is courtesy of Dick Bradsell. It's easier than ever to make in the UK now that Welch's Grape Juice, an old American favourite, is sold here. Campari lends a touch of bitterness, which fans of this flavour will adore.

around 100ml grape juice

Put the vodka in a tall glass with plenty of ice. Top with grape juice, add the Campari, and stir well. No garnish is necessary, but add a twist of lemon if you like.

28 Polish Peach

This is something they whip up at Varsova, a vodka-specialist bar in Paisley, which formerly went by the name of Wodka Vodka. You can make your own vanilla vodka by steeping a stick of the stuff in the bottle; if you can't be bothered, buy Smirnoff Vanilla ready-made.

50ml vanilla vodka

dash of orange juice

Put all ingredients in a shaker with plenty of ice. Shake till very cold, then strain into a Martini glass.

Another of Bryan Duell's creations, this is reason enough to go out and buy a bottle each of spiced rum (such as Morgan's Spice) and apricot liqueur. Bols is the commonest brand of this liqueur, and of many others that form part of the barman's batterie de cocktail.

50ml spiced rum

15ml apricot liqueur

juice of 1/2 a lime

3-4 drops Angostura bitters

Pour the first four ingredients into a tall highball glass filled with ice. Top with the lemonade, and garnish with a lime wheel.

30 Southern Cooler

This drink is currently a big favourite among customers at the discreetly elegant bar of Dukes Hotel, St James's, London, where master barman Gilberto Preti has been serving fabled Martinis (and other concoctions) for many years. The Southern Cooler is the invention of associate barman Giorgio Guerra. It's not a strong drink, which you may view either as a plus or a minus!

25ml Southern Comfort

40ml orange juice

juice of 1/2 a lime

dash of Rose's Lime Cordial

Shake all ingredients with plenty of ice in a shaker. Strain into a tall glass half filled with ice, then top with ginger ale.

A fashionable variant on Tatanka (see No 44), from Marco Li Donni of London's The 10 Room. Goldwasser is a Polish vodka with flecks of gold leaf, a delicious drink beloved of bartenders. Ordinary vodka can be substituted for this ingredient, but there's no substitute for Zubrowka bison-grass vodka.

12.5ml Goldwasser or ordinary vodka

dash of sugar syrup

25ml peach puree

25ml apple juice

Shake all ingredients in a shaker with lots of ice till very cold. Strain into a chilled Martini glass and garnish with a maraschino cherry.

32 Strawberry Fizz

This is an adaptation of a drink created by Sly Odozi, of London's Match bar, in Clerkenwell, when he was winning the London and Southeast heat of Marblehead's "Culture of Cocktail" Awards in June. A great fizz.

25ml Bisquit Cognac

12.5 ml cherry brandy

splash of sugar syrup

champagne or sparkling wine

Mix all ingredients except champagne and strawberries in a glass with lots of ice. Strain into a flute with the strawberries, top with the champagne and mix quickly.

33 Washington Eagle

This all-American creation comes from Peter Dorelli, one of the great figures in the bartending world, who's been working behind the American Bar at the Savoy Hotel for years. Jack Daniels isn't bourbon (being made in Tennessee rather than Kentucky), but this is a bourbon-style drink in all but name.

40ml Jack Daniels

25ml Southern Comfort

7.5ml lime juice

around 50ml cranberry juice

Put the first three ingredients in a tumbler with ice. Top with the cranberry juice, and serve with a lime wedge.

34 Watermelon Martini

Fresh watermelon juice is one of the world's great drinks, as you know if you've ever drunk it. Better still is this Martini, adapted from a recipe created by the Cub Room in Manhattan. Brilliantly simple, utterly winning. These quantities make two drinks.

1 lb watermelon cubes, seeded

100ml lemon vodka

Put the watermelon in a blender, and puree until smooth. Place a fine strainer over a bowl, and strain the puree, reserving the juice and discarding residual pulp. Put the vodka and 225ml of watermelon juice in a cocktail shaker with plenty of ice. Shake till very cold, and strain into two chilled Martini glasses.

This is the classic version, based on the recipe in The Harry's Bar Cookbook. All ingredients must be very cold.

10 ripe peaches

sugar syrup (if needed)

1 75cl bottle of cheap sparkling wine

Peel the peaches and cut the flesh off the stones. Put through a Mouli or squeeze with your hands, then force through a fine sieve. Correct the puree for sweetness by adding sugar syrup if necessary, then put the puree, wine and a pitcher in the fridge for at least an hour. When you're ready to serve, gently pour the wine into the pitcher, then add the puree and mix gently but thoroughly.

The name is almost certainly that of Mary Queen of Scots, but the drink - one of the indisputably great cocktails - is usually attributed to a bartender at Harry's Bar in Paris in the 1920s. Since Bloody Marys are a party drink par excellence, here's how to make enough for eight people.

45ml fresh lemon juice

5ml celery salt

5ml freshly ground black pepper

60ml Worcester sauce

6-12 drops chili sauce

1 litre tomato juice or V-8

Put all ingredients except the vodka in a large jug. Mix well, taste for seasonings, and correct as needed. For each drink, put 30ml vodka in a tall glass with plenty of ice. Top with tomato juice mixture, stir well, and drink.

37 Checkmate Cooler

This is a summery chill-inducer from the new Knights Bar at London's Simpson's in the Strand. It has the great advantage of being relatively low in alcohol, so you can drink a few of them without losing contact with the ground beneath your feet.

25ml Chambord liqueur

25ml lime juice

medium-dry white wine

Fill a tall glass with ice, and put in the Chambord and lime. Top with equal parts of pineapple juice and wine, stir well, and garnish with a lime wedge.

Along with the Sea Breeze (see No 42), this is one of the few classics to be created in recent years (somewhere in America, though the origins are disputed). This recipe originated at the infamously trendy Groucho Club. The vodka must be a good one or the drink will taste rough and raw.

10ml Triple Sec

40ml cranberry juice

dash of lime juice

Shake all ingredients with plenty of ice in a shaker. Strain into a frozen Martini glass and serve.

39 Mango Margarita

Fruit Margaritas can be a dangerous thing - and a truly disgusting thing, if they're made badly for people seeking sweetness and alcohol without concern for the flavour. This version is one of the exceptions. It comes from Mojo in Leeds, where they recommend using Cuervo Gold.

40ml silver tequila

50g tinned mango

dash of fresh lime juice

Put all ingredients in a blender with a few cubes of ice. Blend till smooth and pour into a chilled glass.

This variant on the summertime favourite is another creation of Bryan Duell, of London's AKA bar. Halfway between two classics, the standard Pimm's and a champagne cocktail, it's clean-tasting and exceptionally refreshing. Bryan specifies champagne, but a superior sparkling wine will suffice quite happily.

30ml Pimm's No 1

sparkling wine to top

lemon zest, cucumber peel and mint leaves

strawberries to garnish

Pour the Pimm's and Cointreau over ice in a tall highball glass. Fill with wine, and add the lemon, cucumber and mint. Cut halfway into the strawberry, and push it onto the rim of the glass.

41 Polish Spring Punch

A great invention of by Dick Bradsell, who uses Polish Wyborowa vodka, which is also my favourite. It's delicious, but be careful: it has a justified reputation for being easy to drink in excess. This makes one drink.

juice of 1/2 lemon

10ml gomme syrup

15ml creme de cassis

100-150ml sparkling wine

Fill a tall glass with ice. Add the lemon juice, syrup and cassis. Stir to mix quickly but thoroughly, and top with the wine. Serve immediately.

42 Dick Bradsell's Sea Breeze

One of the great cocktail inventions of recent years, and good to order in unfamiliar bars because even a terrible bartender can't screw it up too badly. Ask to have it shaken rather than stirred, as Dick Bradsell advises.

50ml cranberry juice

75ml grapefruit juice

Put all ingredients in a cocktail shaker with plenty of ice. Shake till very cold, then strain into a tall glass filled with ice. There should be a nice froth on top.

This is a creation of the famous "21" Club in Manhattan. I love its versatility, both in base alcohol and style of presentation: it's either a short drink or a tall one. These quantities make two drinks.

100ml gin (or vodka, rum or bourbon)

75ml lemon juice

20ml sugar, or to taste

4 sprigs fresh mint

Place gin, lemon juice and sugar in a shaker half filled with ice cubes. Shake till very cold, and pour into a glass with the ice, or pour into a tall glass and top off with club soda. Garnish with mint.

Thank Poland for the drink and Kevin Costner for the name. The drink is made with Zubrowka, vodka flavoured with bison grass. The Poles came up with the name after seeing Dances with Wolves, where they learned that "tatanka" is Native American for "bison". And it's a fabulous drink.

apple juice to top

Put the vodka in a tall glass with ice. Top with apple juice. It's that simple.

The Collins is one of the most versatile of all cocktails, since it can be made with almost any liquor. No one knows which came first, the Tom (gin) or the John (bourbon), but they're both good - and easy to make.

25ml lemon juice

5ml caster sugar

maraschino, lemon and orange to garnish

Put the first three ingredients in a shaker with plenty of ice. Shake till freezing cold, then strain into a tall glass filled with more cubes. Stir in the soda and garnish.

46 Cranberry Cooler

Cranberry juice is one of the bartender's greatest assets, indispensable for any drink where tartness and a blue-ish colour are required. It's also delicious on its own, or with other non-alcoholic mixers. This is a good specimen of the soft-landing approach, perfect for children and adult abstainers.

75ml cranberry juice

sparkling lemonade to top

Put the juice in a tall glass half-filled with ice. Top with lemonade, mix quickly, and serve.

47 Passion Fruit Cooler

This comes from a book called Tiger Lily Street Food (Piatkus, pounds 14.99), and is a hit with both grown-ups and children. Mango can be used instead of passion fruit. This makes two generous portions

4 passion fruit

4 slices tinned or fresh pineapple

100g white sugar or to taste

Halve the passion fruit, and put the pulp and seeds with the sugar, pineapple and 600ml (1 pint) water in a blender. Liquidise till smooth, and serve over crushed ice.

48 Queen Charlotte Fruit Punch

This drink, based on a recipe in the Trader Vic's Bartender's Guide (1972), can be made X-rated by adding rum or vodka.

25ml orange juice

15ml pineapple juice

15ml fresh squeezed lemon juice

15ml fruit nectar - mango, peach, etc

1 sprig fresh mint (optional)

Mix the juices, nectar and Ribena with lots of ice in a very tall glass. Top up with fizzy water, garnish with the mint leaf (if using), and serve with a slice of orange.

This is a creation of Itsu, in London's Chelsea, the fashionable conveyor- belt Japanese restaurant from the people behind Pret a Manger. It takes time to make, but is truly delicious and very refreshing. This is enough for a party's worth.

1 kilo fresh lychees

2-inch piece of peeled ginger

500ml apple juice (fresh if possible)

juice of 1 lime

Peel and stone the lychees, and blend the pulp to make a puree. Chop the ginger, squeeze the juice out in a garlic press, and mix all ingredients. Refrigerate till very cold, and garnish with lime if you wish.

50 Smoothie No. 1

This is one of the most popular drinks at the thriving Fluid juice bar in London's Fulham Road. The key to fluid success, according to Fluid, is freezing the fruit. This ensures a good texture in the finished drink.

225ml fresh-squeezed orange juice

2-3 strawberries, sliced and frozen

1 banana, sliced and frozen

1 scoop frozen yoghurt or vanilla ice cream

Put the banana and strawberries in the freezer till frozen. Dump into the blender with all other ingredients, and process till smooth.

Jakes cocktail

Jakes on Summerley – Kenilworth

Jakes in the Village – Tokai

Opening Soon In Noordhoek

Jakes on Summerley

– Kenilworth since 1977

Seating inside: 100. Outside: 36. Bar:30

Jakes in the Village

– Tokai since 2002

Jakes in the Village – Tokai since 2002

Open: Monday to Saturday, lunch and dinner, 11h30 – 00h00

Open Sunday lunches

Seating inside: 110, Outside: 120, Bar and lounge: 50

Nestled beneath the Constantiaberg Mountains and alongside Steenberg Golf Estate,

Jakes in the Village is an incredible place to socialize, while enjoying creatively designed meals and an extensive wine list.

Information

Restaurant & Bar

Upmarket, social, vibrant, relaxed. Create your own mood & style!!

Open midday to midnight serving global foods for BRUNCH, LUNCH & DINNER. Offering a selection of local wines, cocktails & craft beers.

Come in and escape the madness!

We host inside or outside parties, corporate functions and just about any special occasion! The restaurants are available for exclusive hire, semi private areas, bar functions & cocktail parties.

With a choice of the Bar & Lounge, The Garden or the Restaurant, there are no limits. Please contact functions@jakes.co.za and with your inquiry and for which Jakes.

Whats Happening

We run great promotions & special events. Please subscribe to our newsletter for updates or keep an eye on our Facebook page to see the latest events and specials.

We are looking for young vibrant enthusiastic staff ambassadors at our restaurants. Email the relevant restaurant of your choice. Tokai, Kenilworth, Noordhoek

What People Are Saying

“Need to come here more often. The foods great, the service is spectacular, and the ambiance of the place is mind blowing!” – Ariel

“Proposed to my girlfriend here. Celebrated my fathers birthday here. This place has some really great memories for me. JAKES has a very special place in my heart.” – Ramond

Jakes cocktail

We have designed a unique environment that is reminiscent of more opulent time in history. Apart from offering a distinct menu designed for the lounge, a wide range of top shelf spirits set the background for a memorable evening.

So come experience Jake’s Cocktail Lounge, check our calendar of events, and don’t miss our live music nights!

Jake's Bar

Opening Hours

Monday - Wednesday: 5pm-2am

Thursday - Friday: Friday 5pm-3am

Saturday: 12noon - 4am

Sunday closed all day and night

Twitter: jakesbarleeds

It’s been an absolute pleasure to have master distiller Shaun Caleb visiting us for a… https://t.co/QmCF1fCQN407:06:46 PM October 26, 2017 from Instagram
We’ve got our Perci Pigs at the ready! Head down to @TheCocktailEx and carry the party on at Jakes Bar! https://t.co/tbJhI2vAGQ06:17:26 PM October 20, 2017 from Twitter for iPhone
Happy national gin day everyone. Come down tonight for one of these bad boys served by one of… https://t.co/DYs2qIAUkf08:40:03 PM October 19, 2017 from Instagram
Our AGM Alex is back behind the stick tonight after popping his London cherry last week and more… https://t.co/9LDvT9gb4003:49:30 PM October 10, 2017 from Instagram
National Daiquiri Day and World Hotdog Day? Could be worse! #daiquiri#HotDogDay#cocktails#drinks#food… https://t.co/wkqeLxQ0aX04:58:35 PM July 19, 2017 from Twitter for iPhone

Jake’s Bar has long been renowned for the quality and selection of our cocktails and mixed drinks, our latest list includes the pick of our

favourite Jake’s Bar creations from the last few years, a good sprinkling of timeless classics and a few, more experimental, combinations assembled from our unique Distilled Spirits of Leeds.

2 thoughts on “ menu ”

T: 0113 243 1110

Jakes Bar, 29 Call Lane

Registered Number: 04075180. Registered Office: 33 Call Lane, Leeds, West Yorkshire LS1 7BT

Jakes cocktail

Highway One 302-644-7711

Cocktail Parties

Room charges and set-up fees may apply.

Celebrate & Mingle

Shrimp Cocktail, Crab Balls, BBQ Bacon-Wrapped Scallops, Meatballs Marinara

$575 + gratuity. Cash bar.

Retirement Party

Assorted Wraps & Sandwiches, Shrimp Cocktail, Crab Balls, Crab & Spinach Dip Meatballs Marinara

$875 + gratuity. Cash bar.

Want to organize a small get-together after work?

We offer Happy Hour at the Bar Monday - Friday, 3 - 6 p.m. It's the perfect spot to meet, mingle, order a few appetizers and unwind.

Need something a little more organized?

We're happy to accept your reservation for groups of 10 - 30 guests. Choose your Hors D'oeuvres a la carte, or try a few things from our full regular menu appetizer page.

Testimonials:

We have been vacationing near Rehoboth for the last 6 years on Labor Day weekend and we always make sure we stop at Jake's for at least one dinner and lunch. The food is exceptional and the service great and we especially like the petite portions.

- Doug & Janet Wagner of Feasterville, PA

American Express Member Favorite

Let Us Cater Your Special Event

Please call our Catering Coordinator at (302) 644-7711 or contact Jake's Catering online.

Jake's Gift Cards Available!

Gift cards available in any denomination, never expire, and are valid at both Jake's locations. Click here to purchase your gift card securely online.

Jakes Seafood Downtown

29 Baltimore Avenue

Rehoboth Beach, Delaware 19971

Jakes Seafood Highway One

19178 Coastal Highway

Rehoboth Beach, Delaware 19971

среда, 24 января 2018 г.

jakes_cocktail

Jakes cocktail

Snacks | Starters

Snack : Truffled Deviled Eggs

Snack: Nueske’s Bacon Stuffed Dates

Nueske’s Bacon Wrapped Water Chestnuts

Jake’s Haystack Onion Rings

Roasted Bone Marrow

Escargot De Bourgogne

BBQ Glazed Maple Leaf Duck Wings

Jumbo Shrimp Cocktail

Jake’s Seasonal Soup | MP

Caramelized French Onion Soup

Caesar Salad

Warm Chanterelle And Arugula Salad

Seasonal Artisan Cheese Platter Trio:

Steaks & Chop

35 Day Dry Aged Steak

Filet Mignon

Filet Mignon Trio

Old Fashioned Cut Steaks

Steak Toppings

Chilled Oysters on the 1/2 Shell

Cocktail Sauce & Mignonnette Sauce

Specialties

Red Wine Braised Beef Short Ribs

Wisconsin Maple Leaf Roasted Duck

Australian Rack Of Lamb 16 Oz.

Jake’s Burger 8 Oz.

14 Oz. Duroc Berkshire Pork Chop

Roasted Market Fish MP

Panko And Hazelnut Crusted Walleye

Seared Viking Village Scallops

Entrees served with:

Baked Potato

French Fries

Double Baked Potato

Jake’s Seasonal Vegetable

Creamed Spinach

Crispy Brussels Sprouts

Roasted Asparagus

Jake’s Mac N Cheese

Sauteed Mushrooms

The Perfect Manhattan

Antica Sweet Vermouth | Martini Extra Dry | Vermouth | Jake’s Brandied Cherries | Orange Twist

Classic Cocktails

New Fashioned 11

Apple Martini 11

Aviation 11

Dark and Stormy 11

Bacardi Cocktail 11

Jake’s Mint Julep 11

Pimms Cup 11

Side Car 14

Craft Draught Beer

Jake’s Bulldog “Klisch” Pilsner

Coffee Bender Brown Ale

Winter White Ale

Great lakes Brewing Co

Ouisconsing Red Ale

New Glarus Spotted COw

Bitter Woman IPA

Weihenstephan

Bottle Beer

Crispin Cider Brut

Stella Artois

O’mission IPA (GF)

Widmer Brothers Brewing

riverwest stein

sierra nevada pale ale

clausthaler na

miller lite

miller high life

Belvedere

Central Standard

Grey Goose

Grey Goose Citron

Grey Goose Orange

Ketel One Citron

среда, 24 января 2018 г.