Vermouth by Brand
Unavoidably, this guide is not exhaustive. Many vermouths are regional products that don’t get exported to the U.S., and admittedly, the listings here are biased toward the U.S. marketplace. However, the marketplace is fluid, and we will add more listings as adequate information becomes available.
New World vermouth producer based in New York City. Products utilize wines from the North Fork of Long Island (Chardonnay) and fortification with apple brandy from upstate New York. The Amberthorn product is drier, has 21 botanicals, and is sweetened with honey. The Armadillo Cake is sweeter, has 32 botanicals, and is sweetened with caramel. Neither wine contains wormwood, and neither is immitative of any traditional style of vermouth. Introduced in September 2012.
- Amberthorn NON-TRADITIONAL: WESTERN DRY
- Armadillo Cake NON-TRADITIONAL: WESTERN DRY
Vermouths introduced in 2014 at the behest of Tempus Fugit Spirits, and employing late-19th Century recipes.
New Berlin-based vermouth brand.
*To our knowledge, none of these products are currently imported to the USA.
Originally, Boissiere was a major ChambГ©ry brand. In 1971, production in ChambГ©ry ended and the brand was re-applied to a Torino vermouth, Bosca Cora (see Cora, below), for certain export markets.
Antonio Benedetto Carpano is the individual traditionally credited, perhaps posthumously, with inventing the commercial model for what we know today as red Italian vermouth. The Carpano brand was formalized some years later (1860s?) by Carpano’s nephew. Today, Carpano production is in Milano, Italy.
- Punt e Mes (“Point-and-a-half”)
- Antica Formula
- Carpano Classico*
- Carpano Bianco
- Carpano Dry
*not imported to the USA
Punt e Mes dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. Punt e Mes is a common example of a vermouth chinato, a style of vermouth with extra quinine. (Adulterating Vermouth di Torino with bitters or vanilla flavoring—almost like a cockail—when drinking it is an Turinese custom dating back at least to the mid-1800s, as documented by Arnaldo Strucchi; chinato has bitters built-in. Although it is not typically described or marketed as such, Punt e Mes can be thought of as a bottled vermouth cocktail. Punt e Mes is Carpano's top-selling vermouth.
Antica Formula is a highly-regarded product first introduced in the 1990s. Antica Formula is an example of the vermouth alla vaniglia style: a red vermouth with added vanilla flavoring and sugar to balance. Note: Antica Formula is based on an old recipe, but it is not Carpano’s original vermouth recipe.
Carpano Classico is the contemporary expression of the product that was ostensibly Carpano’s original commercial vermouth. Its similarity to that original product is dubious. It is, at the least, a pretty good red vermouth.
Carpano Dry was introduced in 2014.
Web site: http://www.carpano.com (The Carpano brand is currently owned by the Milanese firm Branca.)
Also, see this vintage promotional booklet (PDF-12MB) containing an official history as well as interesting visual materials. The date of this booklet is unknown (1970s?), but it predates the brand’s acquisition by Branca and the relocation of production to Milan.
Originally the brand of successful liqueur manufacturer from Pecetto that can trace its history to 1757. In 1815, Cinzano relocated to Torino and essentially took over from Carpano (for a while) as the officially sanctioned producer of Vermouth di Torino, based on Carpano's model. The brand lives on and is one of the world's most recognizable spirits brands to this day. Check the label for current production. Like Martini, Cinzano is one of the longstanding, mass market leaders.
*not imported to the USA
Cinzano recently introduced fruit-flavored vermouth products in select European markets.
Web site: http://www.cinzano.com (The Cinzano brand is currently owned by Davide Campari-Milano S.p.A.)
The house of Cocchi is a Torino winery known for an array of still, sparkling and fortified muscat wines. In 2011 they revived their house vermouth, resulting in the first genuine Vermouth di Torino (protected designation of origin) available in the USA in many years. Production is in Torino, Italy.
- Vermouth di Torino [rosso]
- “Dopo Teatro” Vermouth Amaro [chinato]
Prominent sparkling wine producer in Piemonte. New ownership has brought their 19th Century vermouth and americano products back into production, with emergent distribution in the United States.
- Contratto Vermouth Rosso
- Contratto Vermouth Bianco
Another early Torino producer that was, for a time, the officially sanctioned producer of Vermouth di Torino. Cora was the first Torino producer to begin exporting their product as well as the first vermouth exporter to the United States market (1838) as well as to South America. Cora grew quite successfully until World War II, then went into decline, and was eventually purchased by spumante producer Bosca in 1984.
*not imported to the United States, but see Boissiere, above.
Produced in Chambéry (shahm-bay-RHEE), France. Appellation d' Origine. Dolin invented and/or commercialized the blanc style (“white vermouth”) in the late 19th Century.
Produced in California, United States. Gallo, a mass market winery founded in 1933, has been producing imitative, low-priced red and dry vermouths for much of its history, mainly for the US market. Their products were ubiquitous during the mid-Century decades.
Produced in Canelli, Italy. Available in some US markets. Longstanding vermouth producer dating to c. 1850.
Produced in Portland, Oregon.
A regional artisanal aperitif product based on Oregon Pinos gris not imitative or representative of any particular European style of vermouth. Contains no wormwood.
- Imbue Bittersweet Vermouth NON-TRADITIONAL: WESTERN DRY
La Quintinye Vermouth Royal
Novel French vermouth line introduced in 2013 (2015 in the USA). Produced in Cognac. Unique for use of pineau des charentes as the mistelle (fortification and sweetening). The Blanc and Extra Dry expressions are markedly savory in character, with leading sage and rosemary notes. The Rouge augments the profile with rich Christmas spices.
Spanish vermouths from MartГnez Lacuesta in Rioja.
Some Lacuesta vermouths are now imported to the USA by Fasel Shenstone
Lo-Fi Aperitifs
Collaboration between E&J Gallo and Quaker City Mercantile producing “Western Dry” style aperitif wines (two labeled as vermouth). Wine-forward, with aromatization botanicals itemized on the label. Neither wine contains wormwood, and neither is immitative of any traditional style of vermouth.
- Sweet NON-TRADITIONAL: WESTERN DRY
- Dry NON-TRADITIONAL: WESTERN DRY
Lustau is one of the largest (and best-known in the USA) sherry producers. In 2017, Lustau introduced two vermouths based on sherry.
The Lustau Rojo is built on an Amontillado, sweetened/enriched with Pedro Ximenez, and aromatized with Wormwood, Sage, Coriander, Angelica, Gentian and orange peel.
The Lustau Blanco is built on fino sherry, sweetened and enriched with moscatel, and aromatized with wormwood, gentian, rosemary, marjoram, orange peel and chamomile.
Novel vermouths from Australia featuring regional botanicals, including Australian-grown wormwood.
- Sweet* NON-TRADITIONAL: MODERN
- Dry* NON-TRADITIONAL: MODERN
*not imported to the USA
Novel vermouths created by Italian bartender Giancarlo Mancino and produced in Canelli, Italy (Asti).
Bianco Ambrato is a bianco vermouth chinato with significant chinchona and gentian components.
Vecchio is a limited edition red vermouth aged one year in Italian oak.
Martelletti
Produced in Cocconato, Italy.
Not a lot of information is readily available about this vermouth, which appeared in select markets in the USA in recent years. It appears to be made by a Piedmont winery moderately well known for their Barolo and related wines. It also appears to be exceptionally good.
Martini & Rossi
Originated in Torino, Italy, 1863, but relocated shortly thereafter to nearby Pessione. Martini & Rossi (known as Martini Sola & Cia until 1879) was agile and adept at distribution and export from the start. The firm achieved success in the U.S. market early on (beginning 1868), just as vermouth was catching on there, and they remain the market leader. Martini & Rossi is one of the world's great liquor brands, recently promoted in most markets simply as “Martini”. Check label for current production; contents may vary significantly in different markets which is a cause for concern.
Martini Rosso is the market-leading red vermouth, the de facto standard or benchmark for the style, and the best-selling vermouth in the US market. Worldwide, however, Martini Bianco (introduced c. 1910) outsells Martini Rosso. Martini Extra Dry was introduced c. 1900 and has been extremely successful in the US market since World War II.
- Rosso
- Bianco
- Extra Dry
- Rosato NON-TRADITIONAL: MODERN
- d’Oro* NON-TRADITIONAL: MODERN
- Martini Gran Lusso [chinato]
- Martini Riserva Speciale Rubino [rosso]
- Martini Riserva Speciale Ambrato [bianco]
*not imported to the USA
Martini Gran Lusso is a red vermouth chinato introduced in 2013 to celebrate Martini’s 150th Anniversary.
Additional products are available under this brand in some markets.
Web site: http://www.martini.com (Martini & Rossi is part of Bacardi Limited.)
Produced in Reus, outside Tarragona. A prominent example of Vermouth de Reus, the CatalГЎn vermouth DO.
Noilly Prat
Produced in Marseillan, France, near Montpelier. First and only surviving representative of the “Marseilles style” of vermouth. In addition to the regional ingredients on which it is based, barrel aging plays a definitive role in these products. Originator of the “dry vermouth” style (Joseph Noilly c. 1813 in Lyon). Large scale production began in 1843 in Marseilles under Noilly’s sons, with exports to the USA commencing in 1844. Production relocated to Marseillan in 1850. The “Original French Dry” is the current expression of Noilly’s original dry vermouth product.
- Original French Dry
- RougeвЂ
- Ambre NON-TRADITIONAL: MODERN
- Extra Dry (2012)†вЂ
†Originally for export exclusively to the USA market (1957); distribution is now expanding
††After World War II, Noilly Prat began exporting a lighter formulation of their dry vermouth to the USA intended to cater to American tastes, especially Martini cocktail drinkers. This product was arguably an imitation of the Chambéry dry style. Fifty years later, in 2008, Noilly Prat discontinued the special U.S. formulation and phased in the European formula in updated packaging, resulting in a fair amount of confusion and angst amongst Americans devoted to a very particular Martini habit. Sales in the US market plummetted, so in 2012, Noilly Prat put their lighter variation on dry vermouth back into production, bottled as “Extra Dry”.
Noilly Prat Ambre is a nascent hybrid product initially sold only at the factory tourist center, but distribution is expanding.
Vermouth producer from CataluГ±a, Spain. Founded in the 19th Century by D. Augustus Perucchi.
Small production, handcrafted traditional vermouths from Sheridan, Oregon distillery Ransom Spirits.
Regal Rogue
Novel Australian vermouths featuring botanicals grown in Australia. As of this writing, rolling out in Australia and Hong Kong, with Europe and South America to follow.
*not imported to the USA
Riserva Carlo Alberto
Vermouth di Torino built on Erbaluce di Caluso and Moscato di Asti white wines.
*not imported to the USA
Routin is the vermouth brand of Distillerie des Alpes, in ChambГ©ry.
Stock is a brandy distillery based in Trieste, Italy, that applies its brand to a diverse array of products, including vermouths.
Sutton Cellars
Produced in the United States by Sutton Cellars (San Francisco, California), a small artisanal producer. Contains no wormwood and not imitative of traditional vermouth. For context, see “New World/Western Dry”.
- Brown Label Vermouth NON-TRADITIONAL: WESTERN DRY
Now produced in the United States by The Wine Group, an infamously faceless conglomerate that specializes in mass-market wines. Originally, Tribuno was the vermouth brand of Vermouth Industries of America, a mass market producer founded in the New York City area in 1938 by Mario Tribuno. Low cost Tribuno vermouths were ubiquitous during the mid-Century decades when they produced and sold more vermouth in the US than anyone save Martini & Rossi.
Uncouth Vermouth
Locavore boutique producer of limited edition, unusually flavored vermouths out of Red Hook, Brooklyn. Contains mugwort, but is not otherwise recognizably imitative of any traditional vermouth.
- Apple Mint NON-TRADITIONAL: MODERN
- Pear Ginger NON-TRADITIONAL: MODERN
- Butternut Squash NON-TRADITIONAL: MODERN
- Beet Eucalyptus NON-TRADITIONAL: MODERN
- Serrano Chile Lavender NON-TRADITIONAL: MODERN
Vermouth del Professore
Revivalist Vermouth di Torino (rosso) and bianco produced under the auspices of the Jerry Thomas Speakeasy in Rome.
Imported to the USA in limited quantities by Winebow.
Produced by Quady Winery (Madera, California), a small artisanal producer of aperitif and dessert wines from Muscat varieties. Quady entered the vermouth market in the 1990s, a pioneer. None of these wines contain wormwood, and none is really immitative of any traditional style of vermouth. For context, see “New World/Western Dry”
- Extra Dry NON-TRADITIONAL: WESTERN DRY
- Sweet NON-TRADITIONAL: WESTERN DRY
- Whisper Dry NON-TRADITIONAL: WESTERN DRY
Whisper Dry was introduced in 2012.
Vermouth brand of Cellar Sort del Castell near Tarragona, Spain.
- Classic Red
- Classic White
- Rosado
- Red Reserva
- White Reserva
- Dry Reserva
- SelecciГіn 1884
- Francisco Simo Y Cia
Some of Yzaguirre’s vermouths are now imported to the USA by Fasel Shenstone
To the outsider who starts digging, it would seem that nearly every man, woman and child of Torino produces their own line of vermouth. While some remain regional products or even unique to a particular restaurant, some make their way into various export markets. If you have the priviledge of traveling to Torino (or other parts of the world), you may encounter various brands not represented here. Some may be of interest, some may not be distinctive. The important thing is to be aware how common vermouths are in some regions, particularly Piemonte. Some examples, in no particular order: Barona, Chatel, Garrone, Kedem, La Canellese, Nando, Melchior, Perlino, Ponti, Rica Donna, Romanetti, Versasi.
Special thanks to Eric Seed, RomГ©e de Gorianoff, Alexandre Vingtier and Carl Sutton for their invaluable assistance on this project. Otherwise, the individual to blame for this site is Martin Doudoroff, a New York City cocktail enthusiast driven to this sort of folly from time to time.
Vermouth 101 was edited by Martin Doudoroff, inspired by preceding work by Martin Doudoroff & Ted Haigh. All trademarks and intellectual property employed in discussing brands belong to their respective owners.
Classic Dry Martini
This drink was featured as a Cocktail of the Month.
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Ingredients
- Cracked ice
- 2 1/2 ounces London dry gin, such as Beefeater
- 1/2 ounce dry vermouth, preferably Noilly Prat
- Green olive for garnish
Preparation
- In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 20 seconds, then strain into martini glass. Garnish with olive and serve.
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This is a great simple and classic recipe. I do however prefer vodka when making a Dry Martini. Check out this video tutorial by Grey Goose. http://www.youtube.com/watch?v=wbRfGTeBxYE
Fill the martini glass with ice before you start making the drink, dump the ice out when ready to fill the glass, the glass will be cold and keep the martini cold longer
Yes, as with many recipes, one can 'adjust' depending upon one's taste. But the key with such a simple drink is the gin and vermouth. Noilly Prat is my fave, but I also like Dolin, also French. My favorite gin used to be Junipero, but now I prefer Plymouth English gin. (Though the price just jumped dramatically, so I've been using Bombay Sapphire, which I like.) Olives or a lemon peel twist are the classic garnishes NOT cocktail onions. The latter turns the drink into a Gibson.
This may be an excellent martini but it is NOT a James bond martini. From "Casino Royale" 1953 - "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then, add a large thin slice of lemon peel. Got it?" BTW: It's called a "Vesper" after Bond's girl friend.
James ALWAYS ordered his martini, shaken, NOT stirred.
I also used an atomizer to spray a Gin/Vodka Martini with vermouth. The difference here is spraying the air above the drink. Makes a nice showing. People love it. Thank for bringing it up RoyRogers
My favorite way to prepare this old standard: Keep gin/vodka in the freezer. Put the martini glass in the freezer as well. Spray vermouth from an atomizer bottle around the inside of the glass. Pour in the gin and add a couple olives or onions - Perfect!
i love to hear the true meaning of a good martini. Pearl onion rather than the cheeezzy olive, pleeezzze.
Just to clarify, a dry martini DOES refer to the amount of vermouth in the actual drink (as opposed to Manhattans, in which case it refers to the type of vermouth used). As for this recipe, perfectly proportioned for a classic martini cocktail. For an extra dry martini, swirl and dump vermouth to infuse taste without overpowering the gin. For an exceptional martini try Magellan, and for a slightly unusual one, try Hendrick's.
My favorite as well. Have them all the time at bars and get scoffed at by the foo-fee crowd. A boat cook once told me that a splash of good scotch in one makes it excellent. I don't do it all the time, but it's pretty damn good.
A classic dry martini ALWAYS includes vermouth (I agree that Noilly Prat is the only way to go), and the proportions should range between 5:1 to 8:1. Thus, by my lights, this is a good and correct recipe. Your mileage may vary. A chilled glass is very important; I keep mine in the freezer. The gin should not be in the freezer, since the point of chilling it with the ice is to impart a bit of water into the drink, otherwise it will be too "hot." As for the gin, try Junipero by Anchor Distillery--truly a revelation! It will spoil you for nearly any other gin. Finally, I always stir (back & forth, up and down) the shaker for about 30 seconds. It makes for a crystal clear martini, preventing the ice shards and cloudiness that shaking introduces. God, now I'm going to have to go make one . . .
There's something about a mertini, Ere the dining and dancing begin, And to tell you the truth, it's not the vermouth, I think that perhaps it's the gin!
For those of you anti- vermouth people: the dry in "dry martini" refers to dry vermouth (as opposed to sweet vermouth), not to lack of vermouth. I like a wicked cold glass of good gin as much as anyone, but that's *not* a martini. If you've never had a gin martini with a ratio of 4-1 gin to very good vermouth (like the Noilly Prat), you should give it a try. You might be surprised.
3 Blue Cheese Stuffed Olives (from Santa Barbara Olive Company), Tanqueray 10 Gin, a dash of good dry vermouth. PERFECTION!!
CHEESE? In my Martini?Not for this martini hound. If you want to try something different without ruining this drink, try pickled okra. With Bombay (not Sapphire) and just a trace of Noilly Prat.
Blue cheese-stuffed olives in my martini?? Blue cheese with my gin. A revelation indeed. A revelation that there is no limit to the depths of human depravity! I am aghast. So Oswald Spengler was right . . . . the decline of Western civilization is indeed upon us.
I use a little less vermouth and keep the cocktail shaker in the freezer as well as the gin. Chill the glasses with ice water. Enjoy.
The perfect cocktail, in my estimation. Fie on the masses who think that a martini can be made with vodka or (shudder) fruit-flavored spirits and liqueurs. Bombay Sapphire, just enough vermouth, and *two* olives make this my favorite occasional vice. While I agree with the reviewer who eschews pimientos, a large green olive stuffed with good blue cheese can be a revelation in this drink.
Yes, this is my favorite! The Noilly Prat vermouth makes the drink - it's expensive, but in my opinion gives the best results. Beefeater gin is good, but not my favorite (I use Booth's - good and not expensive). I'd suggest avoiding perfume-y gins (e.g., Tanqueray)- they tend to be overpowering.
I'm with Sir Winnie - the vermouth which, by the way, is an excellent wine for cooking, has no place in a martini. For years I used Beefeater but the better gin is Tanqueray.
This martini is a noble drink, and a most civilized aperitif. However, I resent the crass depiction of a martini containing a pimiento-stuffed olive. My bottle of Bombay cringes in the presence of pimientos. Green, unstuffed olives only, in the name of all that is good and merciful.
I prefer Sir Winston Churchill's recipe for the perfect martini: Pour gin into a martini glass and gaze across the room at the Vermouth.
The Martini is my choice before dinner. I used Vodka for years, and yes sans vermouth eventually. I am not a Gin and vermouth Martini lover. This recipe is excellent. stirred.
Martini's are absolutely delicious. There is no substituting a dirty martini(made with olive juice) on a wonderful evening with friends! This recipe will not only satisfy your quench but will make the evening even more enjoyable!!
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La Maison Noilly Prat is nestled in the enchanting port of Marseillan in the South of France. Surrounded by sun-drenched vineyards that overlook the Mediterranean Sea and its famous oyster farms, our home is like no other.
Discover over 200 years of heritage and the historical milestones and traditional craft of one of the first, and world's finest, French vermouths. From Joseph Noilly's first recipe to Martini di Arma di Taggia's martini cocktail in New York.
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Noilly Prat is recognised by world-class bartenders as a key ingredient in the world’s most iconic cocktails.
The Noilly Prat collection counts 4 vermouths: dry white wine blends, with botanicals from around the world.
La Maison Noilly Prat
Discover over 200 years of heritage and traditional craft at La Maison Noilly Prat in Marseillan, South of France.
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La Maison Noilly Prat est située sur le port enchanteur de Marseillan dans le Sud de la France. Entourée de vignes ensoleillées qui surplombent la mer Méditerranée et de ses célèbres parcs à huîtres, notre Maison n'est comme aucune autre.
Découvrez plus de 200 ans de patrimoine et de savoir-faire artisanal d'un des premiers vermouths français.
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Le Vermouth Noilly Prat est élaboré grâce à un savoir faire unique, du vieillissement à ciel ouvert à la méthode de macération traditionnelle, appelée le Dodinage.
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La collection Noilly Prat compte 4 vermouths: de délicats vins blancs secs macérés avec herbes et épices. Tous élaborés à Marseillan, dans le Sud de la France.
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La qualité exceptionnelle de Noilly Prat est également reconnue par les plus grands experts et barmen du monde entier. Il est un ingrédient clé dans les cocktails classiques et contemporains les plus emblématiques du monde.
COLLECTION
La collection Noilly Prat compte 4 vermouths: de délicats vins blancs secs macérés avec herbes et épices. Tous élablorés à Marseillan, dans le Sud de la France.
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Découvrez plus de 200 ans de patrimoine et de savoir-faire artisanal d'un des premiers vermouths français, à Marseillan dans le Sud de la France.
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Housed within the historic walls of Treasury Casino and with sprawling views across the Brisbane River, The Kitty has quickly established itself as a favourite meeting place for the city’s social trailblazers.
Kick back with a champagne cocktail on the river-facing balcony; soak up the sun with friends in the Day Salon; or indulge in sophisticated post-work drinks with colleagues in the heart of the CBD. Or simply head to the cocktail bar this weekend to enjoy the music line-up. Local DJs and musical duos often take to the stage along with international acts. There’s always something happening.
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Appleton's rum, Sailor Jerry's spiced rum, Mt Gay XO, Cointreau, pineapple juice, grapefruit juice, Orgeat, cinnamon sugar, fresh lime juice, grapefruit bitters & a dash of Absinthe 20
Our twisted classic stirred down with Buffalo Trace Bourbon blended with fig, marmalade & cinnamon syrup topped with refreshing pear juice 18
Tanqueray Gin, peach liqueur, passionfruit, marmalade & egg white 18
Ketel One Vodka, coconut, pineapple juice & strawberries shaken together & topped with strawberry foam 17
A unique mix of Lagavulin Scotch, Glenlivet Scotch, apple puree, lemon juice, egg white & Agave nectar 19
Tanqueray Gin, Dom Benedictine & Fee Brothers grapefruit bitters topped with a unique green tea soda 16
CLASSIC COCKTAILS
Luxardo Amaretto, Angostura bitters, fresh lemon juice & egg white 16
Chivas Regal 12YO Whisky, fresh lemon juice & egg white 16
Tanqueray Gin, Ketel One Vodka & Lillet Blanc 17
Herradura Silver Tequila, Cointreau, lime & sugar 16
Ketel One Vodka, tomato juice, Tabasco sauce, Worcestershire sauce, chilly lime salt & ground pepper 17
Tanqueray gin, lime juice, sugar syrup & mint 17
GREY GOOSE or TANQUERAY MARTINI
Grey goose vodka or Tanqueray gin, Noilly Prat dry vermouth made to your satisfaction 20
Ketel One Vodka, Herradura Silver Tequila, Bacardi Rum, Tanqueray Gin, Cointreau, lemon juice shaken and poured over Coca Cola 18
Tanqueray Gin, Ketel One Vodka & Lillet Blanc 17
Bombay Sapphire Gin, Noilly Prat Dry Vermouth 17
Grey Goose Vodka, Noilly Prat Dry Vermouth 20
Hennessey VS Cognac, Cointreau & lemon 16
Bombay Sapphire Gin, Massenez Crème De Mure & lemon 16
Massenez De Melon, Cointreau, lemon 16
Appleton’s Signature Blend Rum, Cointreau, fresh lime juice & Orgeat Monin 16
Ketel One Vodka, Herradura Silver Tequila, Bacardi Rum, Tanqueray Gin & Cointreau 18
Ketel One Vodka, mint & coconut syrup combined with mango puree served over coconut water ice cubes 16
CHAMPAGNE FLIGHT
The Kitty’s current flight showcases a variety of twists on classic and modern Champagne Cocktails.
Firstly, the classic champagne cocktail with Chandon Brut, Grand Marnier Liqueur & an Angostura soaked sugar cube
Secondly, a taste of Mexico with a blend of Herradura Plata, Cointreau, topped with Chandon Brut
Lastly, a classic twist on the Tom Collins with Tanqueray Gin, lemon sherbet finished with Prosecco
Group Bookings
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Vintage Cocktail Club
EVENING MENU
Monday – Thursday & Sunday
THE SIMPLE MIXTURE – SUGAR, WATER AND ALCOHOL
EARLY 1400’S – LATE 1600’S
ABSINTHE MINDED**
La Fee Blanche, Johnny Walker Black, Hayman’s Sloe gin, Cherry Herring, fresh citrus, with a grapefruit twist
La Fee Bohemian, Beefeater London Dry Gin, Oak Aged Sherry Vinegar, VCC Apple, Cinnamon and Plum Cordial, fresh citrus, on block ice with a lemon twist
LA FEEEEEE….LING GOOD**
La Fee Parisian, apricot and cherry liqueur, fresh carrot and apple juice, fresh citrus, with an apple and cherry garnish
POPE BENEDICTINE**
La Fee Blanche, Benedictine, Calvados, fresh citrus, on block ice with a lemon twist
APPL – SINTHE**
La Fee Bohemian, Calvados, mushroom infused Dry Vermouth, VCC Liquorice and Coriander Tincture, with a lemon twist
Please note there is a service charge of 10% on tables over 4 people, and bills cannot be split.
PUNCH GAINS POPULARITY
EARLY 1600’S – MID 1700’S
SINGLE SERVING ORIGINAL MILK PUNCH, 1680
Woodford Reserve Distiller’s Select Bourbon, vanilla, milk, fresh citrus and freshly grated nutmeg
SINGLE SERVING WHISKEY PUNCH, 1730
Jameson 12 Year Old Irish Whiskey, sugar, fresh citrus, black tea, soda top, with a lemon wedge
CROWN ALLEY PUNCH UP**
Powers Single Pot Still Irish Whiskey, Irish whiskey marmalade, apple and cinnamon tea, Jerry Thomas Aromatic Bitters, fresh citrus, with a cinnamon stick and apple fan
CASABRANCA**
Martell VS Cognac, Ginger Wine, agave syrup, VCC hibiscus blossom tea, Fernet Branca, fresh citrus, with a lime wedge and dried hibiscus
FERNET ME NOT**
Powers Single Pot Still Irish Whiskey, Fernet Branca, Maraschino Cherry Liqueur, Sarsaparilla, fresh citrus, with a fresh mint sprig, lemon wedge and cherry
Glendalough Sherry Cask Poitin, Kummel, sweet cider, oak aged red wine vinegar and fresh citrus, with an apple fan and fresh mint sprig
CLOVE & SNOW**
Havana Club Especial Anjeo Rum, VCC Winter Punch Cordial, raspberry, VCC Clove Tincture, fresh citrus, with a soda top, and a clove studded lemon
Chase Distillery Marmalade Vodka, VCC cranberry tea, fresh citrus, Green Chartreuse, raspberry and grapefruit, with a blood orange, cherry and mint sprig
Please note there is a service charge of 10% on tables over 4 people, and bills cannot be split.
THE GOLDEN AGE OF THE COCKTAIL
EARLY – MID 1800’S
THE BITTERED SLING, 1810
Martel VS Cognac, Angostura Bitters, fine sugar, soda or ginger ale top
PEARL ST HOUSE MINT JULEP, 1820
Lambs Navy Molasses Rum, LBV Port, Martel VS Cognac, fresh mint, gomme syrup, on crushed ice with a fresh mint sprig
WHISKEY SMASH, 1830
Woodford Reserve Distiller’s Select Kentucky Straight Bourbon, fresh mint, gomme syrup, on crushed ice with a fresh mint sprig
SHERRY COBBLER, 1840
Tio Pepe Dry Sherry, orange slices, fine caster sugar, on crushed ice with fresh fruit
Woodford Reserve Distiller’s Select Kentucky Straight Bourbon, Apricot Brandy, LBV Port, fresh orange juice, oregano, VCC Fig jam, on crushed ice with an oregano garnish
Finlandia Grapefruit Vodka, Fernet Branca, LBV Port, fresh citrus juice, gomme syrup, on crushed ice with ruby grapefruit and a fresh mint sprig
CONDOR & CURLY SUE**
Beefeater London Dry Gin, apple, rhubarb and vanilla, fresh citrus, on crushed ice with a soda top, a fresh mint sprig misted with vanilla and rhubarb tincture
LOTA’ LOVAGE**
Havana Club Anejo Especial Rum, mango, sloe berry and pineapple, lovage, on crushed ice with fresh fruit
Please note there is a service charge of 10% on tables over 4 people, and bills cannot be split.
THE MARTINI
MID – LATE 1800’s
THE MARTINEZ, 1862
Hayman’s Old Tom Gin, VCC Sweet Vermouth, Maraschino cherry liqueur, Angostura Orange Bitters, with orange oils
THE MARTINI, 1883
Equal parts Jensen’s Old Tom Gin and VCC Sweet Vermouth, Angostura Orange Bitters, with orange oils
THE DRY MARTINI, 1897
5/2 parts Beefeater London Dry Gin to VCC Dry Vermouth, with lemon zest or olives
SINGLE ELIX**
Connemara Single Malt Whiskey, Creole Shrubb, The Bitter Truth Elixir, Angostura Orange Bitters, with lemon oils
SHUT VER-MOUTH**
Plymouth Gin, VCC Sweet Vermouth, Green Chartreuse, with lemon oils
WINE AND DRY**
Glendalough Sherry Cask Poitin, Kamm & Sons Ginseng Spirit, VCC Cola-infused Tonic, Absinthe Bitters, with lemon oils
FOUNTAIN OF VERMOUTH**
Beefeater London Dry Gin, Noilly Prat Vermouth, maraschino cherry. and grapefruit Tincture, with a grapefruit twist
Please note there is a service charge of 10% on tables over 4 people, and bills cannot be split
THE MANHATTAN
LATE 1800’s
MANHATTAN, 1874
Equal parts W.L. Weller 12 Year Old Bourbon and Carpano Antica Formula Sweet Vermouth, Angostura Bitters, with orange oils and cherry
Olmeca Reposado Tequila, sweet vermouth, Green Chartreuse, Fernet Branca, VCC porter, gomme syrup, Orinoco Bitters, with lemon oils
BLOODY ITALIANS**
VCC Sweet Vermouth, LBV Port, apple & rhubarb, tomato, egg whites, with an apple fan and fresh tomato
THE COBBLESTONE**
Powers Single Pot Still Irish Whiskey, Apricot Brandy, Green Chartreuse, VCC Sweet Vermouth, Peychaud’s Bitters, with lemon oils and an apricot mist
NASSAU A LA MARTINI**
Burrough’s Reserve Barrel Aged Beefeater Gin, VCC Dry Vermouth, Strega Liqueur, Angostura Orange Bitters, with lemon oils
THE COCKTAIL BOOM
SOURS AND FANCY DRINKS – EARLY 1900’s
WHISKEY SOUR, 1870
Sazerac Straight Rye Whiskey, fresh citrus, VCC 3 sugar Syrup, Angostura Bitters, optional egg whites, with an orange coin and a fresh mint sprig
THE DAIQUIRI, 1909
Bacardi 1909 Superior Rum, fresh citrus, VCC 3 Sugar syrup, with fresh lime
FRENCH 75, 1915
Beefeater 24 London Dry Gin, fresh citrus, Prosecco top, with lemon zest and cherry
SIDECAR, 1922
Martel X.O. Cognac, Cointreau, fresh citrus, VCC 3 Sugar syrup, with fine sugar rim and lemon oils
NEWBRIDGE SOUR**
Glendalough Premium Poitin, cynar sweet vermouth, vine tomatoes, Mozart Black Chocolate Liqueur, black pepper, fresh citrus, gomme syrup, egg whites, with a fresh cherry tomato
9 POUND WALK**
Campari, Havana Club Especial Anjeo Rum, VCC Ginger and Lemon Cordial, fresh citrus, VCC 3 Sugar Syrup, egg whites, with fresh ginger and lemon oils
Jameson Irish Whiskey, Rosemary-infused Rhubarb Liqueur, fresh citrus, VCC 3 Sugar Syrup, egg whites, with a rosemary skewer
THE DAILY MULE, 1914
This recipe changes daily depending on the mood of your bartender!
Usually Absolut 100 Premium Vodka, fresh citrus, fruit liqueur, ginger beer or soda, with fresh fruit and a fresh mint sprig
CUBAN RUM CAKE**
Havana Club 7 Year Old Rum, Taylor’s Velvet Falernum, Walnut Bitters, Ricard, fresh citrus, VCC 3 Sugar Syrup, egg whites, with dehydrated rum cake
CEYLON IN THE CITY**
Ceylon Arrack, VCC Bird’s Eye Chili Pepper-infused Mango Liqueur, Kummel, fresh citrus, VCC 3 Sugar syrup, egg whites, with an orange coin and a fresh mint sprig
SOUTHERN PASSION**
Pisco ABA, apple and passion fruit, VCC 3 Sugar Syrup, fresh citrus, with a passion fruit coin
Lamb’s Navy Demerera Rum, apricot, apple and rhubarb, fresh citrus, VCC 3 Sugar Syrup, with an apple fan
SLOEFLOWER SOUR**
Glendalough Premium Poitin, sloe berry, cranberry and elderflower, egg whites, with an orange coin and a fresh mint sprig
THE ROOTS OF THE TIKI CRAZE
MAI-TAI, 1934
Havana Club 7 Year Old Rum, Havana Club Anejo Especial, Cointreau, orgeat, fresh citrus, with fresh orange wedge and a fresh mint sprig
ZOMBIE, 1935
Havana Club Anejo Especial, Wray & Nephew Overproof Rum, pineapple juice, fresh passion fruit, fresh citrus, a passion fruit ring, fresh mint and a dark rum float.
NAVY GROG, 1941
Gosling’s Dark Rum, Lamb’s Navy Rum, fresh grapefruit juice, fresh citrus & gomme syrup, with a grapefruit wedge, fresh mint, finished with a pimento mist
Nikka All Malt Japanese Whiskey, Wray & Nephew Over proof Rum, Cointreau, pineapple, grapefruit and raspberry, fresh citrus, with fresh grapefruit, a berry skewer and a fresh mint sprig
THE APOTHECARY’S DELIGHT**
Lamb’s Navy Rum, fresh pineapple juice, aged balsamic vinegar, Peychaud’s Bitters, on block ice
Glendalough Mountain Strength Poitin, Powers Single Pot Still Irish Whiskey, Celtic Honey Liqueur, apricot, apple and rhubarb, Angostura Bitters, Swedish Bitters, on block ice with an apple fan and a fresh mint sprig
TIKI PEEKY**
Absolut Grapefruit Vodka, VCC Pomegranate Tincture, cranberry and pineapple, fresh citrus, VCC 3 Sugar Syrup, soda top, with a fresh mint sprig and fresh pomegranate
VCC CRAFT COCKTAILS
JAMESON’S GATE SCHOONER**
Jameson Select Reserve Irish Whiskey, VCC Porter, hazelnut, LBV Port, fresh orange juice, on block ice with grated nutmeg, a passion fruit mist and a fresh mint sprig
GOOSEBUMPS**
Glendalough Sherry Cask Poitin, Cawston Press Cloudy Apple juice, gooseberry jam, fresh citrus, with an apple fan and cherry
G.M LIQUORICE SKINS**
Redbreast 12 Year Old Irish Whiskey, star anise, fresh basil, VCC Cayenne Pepper Tincture, Irish whiskey marmalade, fresh citrus, gomme syrup, on block ice with liquorice
Jameson 12 Year Old Special Reserve Irish Whiskey, Apple Liqueur, Poire Williams, LBV Port, with orange oils, cherry and a pimento mist
PEAR & MARY**
Glendalough Sherry Cask Poitin, Poire Williams, VCC Orchard syrup, fresh citrus, Boston Bitters, egg whites, with a fresh sprig of thyme
PROFESSOR MOLLY**
Redbreast 12 Year Old Irish Whiskey, LBV port, Guinness, VCC Absinthe Tincture, fresh citrus, gomme syrup, Mozart Chocolate Bitters, with grated nutmeg and a fresh mint sprig
SHEPHERDS DELIGHT**
Glendalough Sherry Cask Poitin, gooseberry jam, VCC Cranberry Bitters, goat’s milk, with dehydrated rocket leaves
Powers Single Pot Still Irish Whiskey, Glendalough Premium Poitin, Rhubarb Liqueur, VCC Bad Weather tea, fresh citrus, on rock ice
CROWN ALLEY ICED TEA**
Jameson Select Reserve Black Barrel Irish Whiskey, VCC Porter, oak aged cider vinegar, condensed milk, fresh citrus, with grated nutmeg
PALE & CROW**
Glendalough Premium Poitin, Vanilla Liqueur, Plum Bitters, Marigold infused IPA reduction, with lemon oils and a fresh rosemary sprig
OBAN ISLAY**
Oban 14 Year Old Scotch whisky, Ginger Liqueur, lemon peel infused Bols Genever, VCC Oolong Tea Bitters, VCC Wooded Vanilla Bitters, with a Lemon twist
THE BLOODY MARY AND THE RED SNAPPER
THE BLOODY MARY
Absolut Vodka, VCC Bloody Mary Mix, with condiments
THE RED SNAPPER
Beefeater 24 London Dry Gin, VCC Red Snapper Mix, with condiments
VCC SIGNATURE SERVES
THE DIRTY WIZARD**
Chili-infused Absolut Vodka, VCC Gingerbread and Blackcurrant Liqueur, cranberry juice, fresh citrus, egg whites, with ginger nut rim, berry skewer and a fresh mint sprig
PURPLE PEARL**
Finlandia Grapefruit Vodka, VCC Blackberry Cordial, fresh citrus, egg whites, with a passion fruit coin
PINEAPPLE FIZZ**
White Rum, fresh pineapple juice, fresh citrus, egg whites, with orange and a fresh mint sprig
WEATHERED STORM**
Glendalough Premium Poitin, raspberry syrup, Plum Bitters, fresh citrus, Fentimans Dandelion & Burdock top, with a raspberry skewer and a fresh mint sprig
FALLS ROAD FLIP**
Mozart White Chocolate Liqueur, Calvados V.S.O.P. Apple Brandy, grapefruit and passion fruit, Cranberry Bitters, fresh citrus, one whole egg, with a passion fruit coin
LATIN SOUL**
Pisco ABA Brandy, Johnnie Walker Black Label Scottish Whiskey, VCC Mate tea, fresh citrus, fresh mint, on block ice with a fresh mint sprig
TROUBLE & STRIFE**
Beefeater London Dry Gin, VCC Rhubarb, Vanilla and Star Anise Liqueur, fresh citrus, with lemon oils and whole clove
HOWIY’A WHISKEY**
Woodford’s Reserve Distillers Select Bourbon, Pikesville Straight Rye Whiskey, hazelnut, walnut, fresh citrus, with orange oils
TEQUILA MOCKING BIRD**
Olmeca Reposado Tequila, Poire Williams Brandy, violet and walnut, fresh citrus, egg whites, with an apple fan
DUTCH GOLD**
Bols Genever, mango and plum, fresh citrus, gomme syrup, with lemon zest
PARTLY PARSLEY**
Ceylon Arrack, Apple Liqueur, fresh parsley, Angostura Orange Bitters, fresh citrus, gomme syrup, egg whites, with fresh parsley
MOUNTAIN ORCHARD**
Glendalough Premium Poitin, Lychee Liqueur, fresh citrus, gomme syrup, Celery Bitters, egg whites, with a Prosecco top
Beefeater London Dry Gin, Green Chartreuse, AriZona Green Tea, fresh citrus, gomme syrup, with a fresh mint sprig
Post Prohibition
Handcrafted Libations by Josh Sullivan
Recipes
Bee’s Knees
The Bee’s Knees cocktail is a gin, lemon and honey classic that dates back to prohibition. The phrase “bee’s knees” was prohibition-era slang for “the best.” In that time, the addition of ingredients such as citrus and honey were often used to cover the less than ideal smell and taste of bathtub gin. Improving the taste of an inferior gin may have been the goal, but the result was a fantastic concoction that can hold its own today.
Caledonia Spirits’s Barr Hill Gin is the perfect gin for this recipe. Owner Todd Hardie is a beekeeper and honey enthusiast. His small batch gin is finished with a touch of honey. I also use his honey for the honey simple syrup for this recipe. This pairing certainly is the bee’s knees.
- 2 oz Barr Hill Gin
- 3/4 oz fresh lemon juice
- 3/4 oz honey simple syrup 1:1
- Garnish with a lemon twist
Add all ingredients to your shaker except for the garnish. Shake with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
The Fencer
Mamma Faretti
Manly Deeds Womanly Words
Goulet Brulée
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20 Notes on “ Bee’s Knees ”
hey man, this is great. Just made with slight tweaks (what I have on hand).. fantastic.
Made it with Bombay East gin instead, and a lemongrass infused simple syrup. This is one of those cocktails that is great to give a person who says they don’t like Gin.
Two of my favorite things. Getting creative with a classic recipe and converting vodka drinkers to gin. Cheers!
Great recipe. I had a drink last night by this name at a speakeasy style place and was trying to figure out how to make it at home. I used different ingredients (Damrak gin) but your recipe is perfect!
Awesome! I’m glad I could help you out. If you like the classics try some more on my site. You can sort by classics or originals on the recipes page.
Was wondering what type of honey do you prefer/use? There is a plethora available here, from clover through thyme to buckwheat, and was thinking that perhaps a strong flavored honey could really influence the drink. Any experiences/advice?
I was using Caledonia Spirits’s honey. It’s by far the best honey I have every tried. I’m sure you can pick up some quality honey at you local farmers market. I like the simplicity of the Bee’s Knees. You sure can play around with different flavors in the honey syrup. I have yet to try buckwheat. Here’s a link to a twist on the Bee’s Knees, Reclaiming Provincial.
Hiya! Thanks for featuring this delicious cocktail which I was able to use for my weekly cocktail post. Long live gin!
Silly question, but how do you make the Honey simple syrup without heating it, and thereby losing the medicinal properties?
How do you make the simple syrup in any case, heated or otherwise?
I make honey syrup with 1:1 honey and water. Put them in a jar and shake it. The honey will dissolve into the water without heating. http://www.thingsforboys.com/2011/11/cocktail-hour-bees-knees.html
A week or two ago, I made up a bottle of Vermouth de Provence, basically Noilly Prat dry vermouth that has been infused with its namesake mix of herbs. The recipe comes from Speakeasy, by Employees Only in New York, and is a critical component in their a Frenchified gin Martini, the Provençal , which is rather dry, heavy on lavender, and accented by orange — a nice apéritif. Not wanting the vermouth to go to waste — no single-use ingredients, remember? — I included it in the Ciao, Provence, where its dryness and powerful flavor help round out the drink.
A truly beautiful drink to me; so enjoyable. Thanks for the recipe. I love it with Bombay Sapphire, but it gets to another level entirely, I feel, using Boomsma Jonge Genever (an old/early recipe for what has become “gin.”) in the same amount as “regular” gin.
Hahaahha. I’m not too bright today. Great post!
Delicious! I decided to try it ‘frozen’ with a handful of ice in the blender. It’s almost enough to convert me from margaritas!
I decided to make this drink using Ransom Old Tom Gin and a honey syrup I made from a barrel-aged honey I bought at Woodinville Whiskey Co. It turned out great is now one my new favorite drinks to make at home. Thanks for the great website.
I’ve been enjoying all of the lovely old-timey cocktails when I go out-thank you for recipes to try at home. And I agree with Tom-I didn’t think I liked gin until I had this tasty concoction.
Yum. I’ve been skeptical of honey and gin for awhile but all the classics I’ve tried at home hit the mark so far so I gave this one a whirl. I steeped my water in chamomile tea first and then mixed with local honey and used a new local gin (Ottawa, Ontario, Canada). It was soothing and delicious on a cool fall night. Great recipe!
love this website!!
Gin is KING and the drink deserves the praise it gets. It is dirt simple to make and is great to try with different gins just to see the variety of flavors. Barr Hill is great by the way. The Botanist as well as Plymouth work well (with slightly sweet to begin with.
My slight variation is to add a couple drops of cardamon bitters — adds a great floral note to the mix.
I’m going to be adding this cocktail to our gin bars cocktail menu. Standard recipe but I’m going to be using a sage infused honey syrup. Can’t wait to try it out!
How to Make a Classic Martini Like a Pro
Because it's time to start drinking like a grown-up.
There is no other cocktail that has quite captured the public imagination like the classic martini. Whether it's James Bond drinking his the wrong way—it should be stirred, as shaken martinis tend to be too diluted—or the image of the 1920s flapper, it's a cocktail that exudes both class and sophistication.
And, made right, it also tastes pretty damn good. Luckily it's not very difficult to make it right. All you need are the proper ingredients, a martini shaker, a chilled glass, and a reasonably high alcohol tolerance.
- Fill a metal shaker with cracked ice.
- Pour in the dry vermouth (we prefer Noilly Prat), stir briefly, and strain out (this may be discarded).
- Add 4 ounces of gin (we prefer Tanqueray, Bombay Sapphire, or Beefeater). You want it around 94-proof.
- Stir briskly for about 10 seconds, strain into a chilled cocktail glass, and garnish with an olive or a lemon twist.
There are quite a few variations on the traditional martini. For instance, garnish it with a cocktail onion rather than an olive or lemon and it becomes a Gibson. There are also syrupy sweet concoctions that co-opt the name and the glass but little else. These are to be avoided.
inspired by our
Our experienced bartenders are passionate about researching, studying and experimenting to execute what we like to call ‘Liquid Cuisine’. Every cocktail is carefully blended with perfect skill, conjuring glorious concoctions from spirits, bitters, home-made syrups and aromatics.
We love telling the stories behind juniper legends such as Haymans Old Tom, Plymouth Navy Strength, and Monkey from Germany which contains 47 botanicals. And we urge you to try our bespoke Craft Beer, available exclusively in The Distillery.
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- GIN 1
- COCKTAILS 2
- CRAFT BEER 3
JUNIPER FEAST
BOLS JENEVER - 42%
creamy aromas of malt and spice hint of berries
VAN WEES ZEER OUDE - 40%
low percent of malt wine
BOLS CORENWIJN JENEVER - 38%
high percent of malt wine, corn and wheat
SLINGSBY RHUBARB GIN - 40%
Rhubarb, raspberry, pink grapefruit and a very mellow juniper
OLD TOM GIN
HAYMAN’S OLD TOM - 40%
botanical intensive and lightly sweetened
JENSEN OLD TOM - 43%
a soft gin with a great number of botanicals
HAMMER & SON OLD ENGLISH GIN - 44%
it’s a slightly sweetened spirit inspired
by a 1780s recipe.
LONDON DRY GIN
BEEFEATER 24 - 45%
grapefruit peel and Seville orange
camomile, pomelo and honeysuckle
BROKER’S - 47%
green oak, tree sap, parsley and lavender
BOMBAY SAPPHIRE - 40%
almond and lemon
STAR OF BOMBAY - 47.5%
angelica root, coriander
bergamot orange peel and ambrette seed
BULLDOG - 37.5%
lotus leaves, lychee, dragon eye and cassia
GORDON’S - 37.5%
PORTOBELLO ROAD - 47%
lemon, bitter orange and coriander
LITTLE BIRD - 41.6%
grapefruits, orange and ginger
HALF HITCH - 40%
Malawian black tea and Calabrian bergamot
Spanish orange, grapefruit peel
coriander and cardamom pods
SIPSMITH - 41.6%
juniper, orange marmalade and lemon zest
TANQUERAY No. 10 - 47.3%
grapefruit, lime and camomile
TANQUERAY RANGPUR - 41.3%
Rangpur lime, bay leaf and ginger
WHITLEY NEIL LONDON DRY GIN - 42%
baobab fruit and cape gooseberries
JENSEN’S BERMONDSEY - 43%
ginger, pine and lavender
LANGLEY’S No. 8 GIN - 41.7%
juniper and dusty lemon spice
DODD’S GIN - 49.9%
red raspberry leaf, bay laurel and honey
cardan, cumin, grapefruit peel
EDGERTON PINK - 43%
orange peel, casia bark and damiana
ENGLISH DRY GIN
MARTIN MILLER’S - 40%
florentine orr, nutmeg
cinnamon and liquorice root
MARTIN MILLER’S WESTBOURNE STRENGTH - 45.2%
juniper, spice and citrus
PLYMOUTH NAVY STRENGTH - 57%
intense juniper, coriander and cardamom
LANGTON'S NO.1 - 40%
Lake District Oak Bark, fresh citrus
HAYMAN’S SLOE - 26%
bittersweet and intense in flavour
BLACKWOOD’S - 40%
sea pink, marsh marigold
CAORUNN - 60%
aromatic Celtic botanicals
HENDRICK'S - 46%
cucumber and Bulgarian Rosa Damascena
OLD RAJ - 55%
vanilla, saffron and citrus
THE BOTANIST - 46%
menthol, apple mint and spring woodlands
BRECON BOTANICALS - 43%
juniper berries, orange peel, cassia bark
G'VINE FLORAISON
Ugni Blanc grape, ginger root, liquorice, cardamom
G'VINE NOUAISON
grape flowers, coriander, cubeb berries, nutmeg
MONKEY 47 - 47.7%
47 botanicals, tangy citrus
ADLER BERLIN DRY GIN - 42.7%
strong green cardamom and gingery coriander
VII HILL - 43%
horse parsley, chervil and lavender
GIN MARE - 42.7%
olive, rosemary, basil, thyme and mandarin
ELEPHANT - 45%
Baobob, the Buchu plant, Devil's Claw and African Wormwood
UNITED STATES
DEATH’S DOOR - 47%
linalool, fennel and coriander
AVIATION - 47%
lavender, anise, sarsaparilla and orange peel
LEOPOLD’S - 40%
cardamom, citrus zest and rosemary
Tahitian vanilla, cassia and grain of paradise
FEW BARREL GIN - 46.5%
cloves, stem ginger and berries
ICEBERG - 40%
Rose, sweet berry and fresh lime
At The Distillery, you will find yourself in what used to be a renowned essence factory; Stevenson & Howell’s Standard Works back in the 1800s. We at The Distillery, are proud of our heritage and, inspired by its fragrant history, our signature cocktails have been created using homemade aromatics, infusions and bitters. All of our essences and flavourings have been carefully created and hand crafted by our experienced bar team. Our team are passionate about researching, studying and experimenting to execute what we like to call our ‘liquid cuisine.’ Our menu pays homage to the hotel’s rich heritage by highlighting its gins and local craft beers. Over the next few pages you will discover an extensive range of gins from the classics to the new wave creations and a varied selection of craft beers including local and organic. All prices are inclusive of VAT at the current rate. A discretionary service charge of 12.5% will be added to your bill. Please advise us of any allergies or dietary requirements prior to ordering.
ESSENCES & FLAVOURINGS
Hayman’s Old Tom Gin, Cynar, Graham’s 10-year-old Tawny Port
Skully Wasabi Gin, Choia Sake, Noilly Prat, King’s ginger, lime syrup
8 year Reposado Tequila, Aperol, Cherry Herring, Mezcal, chocolate bitter
MIND & SOUL
Appleton Rum, Kraken Rum, Velvet Falernum, apricot syrup, pineapple shrub, Bankside honeycomb
SPEAKEASY COFFEE
Gosling Rum, Cacao crème brun, decaf coffee, Abbott bitter served with soya milk and Crème de menthe
CRYSTAL CLOUD
Calvados, Zubrovka Vodka, Noilly Prat, Drambuie, moskovado sugar, aromatic bitter, smoked in Applewood
Brockman’s Gin, Chambord, Galliano, house infused Martini Rosso, cherry bitter, edible gold
GARDEN OF EDEN
Malfy Gin, Amer Picon, Absinthe, Crème de figues, angostura bitter, figs jam
GIN COKCTAILS
CLASSIC MARTINI
No3, Noilly Prat Vermouth
Tanqueray No10, Antica Formul and Campari
CORPSE REVIVER 2
Broker’s Gin, Lillet Blanc, Dry Curacao, Absinthe and lemon juice
Bombay Sapphire, Antica Formula, Noilly Prat and orange juice
Aviation Gin, Crème de violet, maraschino liquor and lemon juice
LAST WORD
Hayman’s London Dry Gin, Maraschino liquor, Green Chartreuse and lime juice
CRAFT BEER
THE DISTILLERY ALE
HARVIESTOUN SCHIEHALLION
FOURPURE PILS
THE DISTILLERY CRAFT LAGER
330ml, England, 4.0%
ANCHOR STEAM CALIFORNIA
BROOKLYN LAGER
ALHAMBRA RESERVA
340ml, Argentina, 4.9%
PALE ALE & IPA
SIERRA NEVADA PALE ALE
KERNEL PALE ALE
330ml, England, 5.1%
CURIOUS BREW IPA
330ml, England, 5.6%
PROSPECT ORGANIC ALE
500ml, England, 4.5%
330ml, England, 5.5%
WHEAT & WHITE BEER
MEANTIME WHEAT
330ml, England, 5%
ST. AUSTELL CLOUDED YELLOW
500ml, England, 4.8%
CONQUEROR
500ml, England, 4.5%
REKORDERLIG STRAWBERRY & LIME
ASPAL DRAUGHT SUFFOLK
330ml, England, 5.5%
Pinot Grigio delle Venezie
Picpoul de Pinet, Petite Ronde
Bordeaux, France, 2016
Torea Oystercatcher Sauvignon Blanc
Marlborough, New Zealand, 2014
The Pick Chardonnay
South Australia, 2013
Chateau La Gordonne Provence Rosé
Provence, France, 2014
Casa Albali Tempranillo Shiraz
Valdepenas, Spain, 2014
Torea Oystercatcher Pinot Noir
Marborough, New Zealand,2013
Portillo Malbec, Uco Valley
Mendoza, Argentina, 2014
Chateaux Croix Blanche Montagne St Emilion
Bordeaux, France, 2011
CHAMPAGNE & SPARKLING
Prosecco Fantinel
Veneto, Italy, NV
Pommery Brut Royal
Lanson Père et Fils, Brut
Moet & Chandon Brut Imperial
Besserat de Bellefon Blanc de Blanc
Bollinger Special Curvee Brut
ROSÉ CHAMPAGNE
Pommery Brut Rose
Laurent-Perrier Cuvée Rosé Brut
DELUXE CHAMPAGNE
Dom Pérignon Brut
Krug Grande Cuvée
Roederer Cristal Brut
VODKA
ABSOLUT - 40%
BELVEDERE - 40%
GREY GOOSE - 40%
ZUBROWKA - 40%
KETEL ONE - 40%
KETEL ONE CITRON - 40%
BELVEDERE UNFILTERED - 40%
JOSE CUERVO SILVER - 38%
OCHO REPOSADO - 40%
DON JULIO ANEJO - 38%
PATRON XO CAFÉ - 38%
DEL MAGUEY VIDA - 42%
SAGATIBA PURA CACHAÇA - 38%
BACARDI WHITE - 40%
BACARDI OAKHEART - 40%
THE KRAKEN BLACK SPICED - 40%
GOSLINGS BLACK SEAL - 43%
HAVANA 7YRS
APPELTON ESTATE
RON ZACAPA 23YRS - 40%
CHOYA SAKE - 13.5%
SCOTCH WHISKY
MONKEY SHOULDER - 40%
JOHNNIE WALKER BLACK LABEL - 40%
JOHNNIE WALKER BLUE LABEL - 40%
CHIVAS REGAL 12YRS - 40%
SINGLE MALT
GLENLIVET 12YRS - 40%
GLENFIDDICH 15YRS - 40%
OBAN 14YRS - 43%
GLENMORANGIE 10YRS - 40%
LAPHROAIG 10YRS - 40%
LAGAVULIN 16YRS - 43%
DALMORE 15YRS
BALVENIE 21YRS
MACALLAN 18YRS
IRISH WHISKEY
JAMESON - 40%
BOURBON & AMERICAN WHISKEY
BUFFALO TRACE - 40%
MAKER’S MARK - 45%
KNOB CREEK - 50%
BULLEIT BOURBON - 45%
JACK DANIEL’S - 40%
WOODFORD RESERVE - 45.2%
BULLEIT RYE - 45%
SAZERAC RYE - 45%
HUDSON MANHATTAN RYE - 46%
JEFFERSON'S STRAIGHT RYE - 47%
STAGG - 66.06%
EAGLE RARE - 45%
BOOKER'S - 63.7%
ROWAN'S CREEK - 50%
CANADIAN WHISKEY
CANADIAN CLUB - 40%
JAPANESE WHISKY
YAMAZAKI 12YRS - 43%
HIBIKI 12YRS
COGNAC / ARMAGNAC
REMY MARTIN VSOP - 40%
HENNESSY XO - 40%
COURVOISIER XO - 40%
JANNEAU VSOP - 40%
BOULARD LA CUVÉE VINCENT CALVADOS - 40%
STELLACELLO POMPELMO - 29%
AMARO LONDON - 23%
ALBION RACING CLUB SPICED MALT - 42%
DISARONNO AMARETTO - 28%
FRANGELICO - 20%
GALLIANO - 42.3%
LIMONCELLO - 27%
ANTICA SAMBUCA - 38%
BENEDICTINE D.O.M - 40%
DRAMBUIE - 40%
GRAND MARNIER - 40%
MANDARINE NAPOLEON - 38%
CHAMBORD - 16.5%
KAHLUA - 20%
APEROL - 11%
CAMPARI - 25%
PERNOD PARIS - 40%
PIMM’S NO 1 - 25%
SOFT DRINKS
COCA COLA - 200ML
DIET COKE - 200ML
RED BULL - 250ML
FEVER TREE - 200ML
light Tonic Water,
Mediterranean Tonic Water,
Elderflower Tonic Water,
JUICES - 250ML
Orange, Apple, Grapefruit
Cranberry, Tomato, Pineapple
FRANKLIN & SONS
Natural Indian Tonic, Light Tonic, Wild Strawberry and Scottish Raspberry with cracked pepper, Cloudy Apple & Yorkshire Rhubarb with cinnamon
HOT BEVERAGES
TEA & INFUSIONS
THE FULL ENGLISH
PASSION FRUIT CEYLON
MOROCCAN MINT & ROSE
REDBUSH CARAMEL VELVET
CITRUS GINGER TWIST
NUTTY CHOCOLATE ASSAM
APPLE, ELDERFLOWER GREEN TEA
ESPRESSO MACCHIATO DOUBLE
VINTAGE GIN
GILBEY’S, 1950s - 46.2%
Diamond design of these Gilbey's labels, and this is a very stylish piece from over 50 years ago.
OLDMAN’S, 1960s - 42%
From a time when Italy made good gin using Tuscan juniper; perfect for Martinis
BOODLE’S, 1970 - 47.3%
Takes its name from Boodle's gentleman’s club in St. James's, London. Famous members of Boodle's gentleman’s club included former Prime Minister Winston Churchill and James Bond author Ian Fleming, which of course makes Boodles an obvious choice for a Vesper
SARTI, 1950s - 45%
Produced and bottled for the Italian market in Bologna
TAPLOW’S, 1950s - 43%
You might recognize the Taplows name from some classic blended whiskies. However, they also made a London Dry Gin! This rare bottle was produced by
Taplows in the 1950s. Hendrick’s bought the Taplow still to make their gin.
OXFORD CLUB, 1964 - 45%
Made in the USA by Schenley with
English club aspirations
BURROUGH’S BEEFEATER, 1960s - 47%
A big duty-free bottle for UK travelers headed to the USA, and, in this case, back again
GORDON’S, 1960s - 43%
USA-manufactured and in a massive bottle. Gordon’s
was the earliest London gin company to have their product manufactured in the USA under license, c. 1900
HIRAM WALKER’S, 1960s - 43%
Canadian made and very smooth; excellent product for
Martinis from the company that helped the USA get through Prohibition
Party Packages
Beer & Sharer Platters
Includes 20 Distillery craft beers and our sharer platters, 10 pieces each
Marinated Chicken Skewer
Wine & Sharer Platters
Includes 4 bottles of red or white wine and our sharer platters, 10 pieces each
Buttermilk Fried Chicken, Corn Mayo
Bubbly & Sharer Platters
Includes 4 bottles of Prosecco and our sharer platters, 10 pieces each
Smoked Salmon and Soured Cream Bagel
Recommended for 8 – 10 people. Available till 15th November. Booking required. Please note: The last call for dinner events is 12:45am.
PERFECT GIN & TONIC
MARTIN MILLERS
served with London Essence Bitter Orange and Elderflower Tonic, fresh basil
served with Franklin & Sons Light Tonic, lime and juniper
served with Fever Tree Elderflower Tonic, orange peel
DEATH'S DOOR
served with Franklin & Sons Natural Tonic, orange slice
SLINGSBY RHUBARB
served with Franklin & Sons Natural Tonic, fresh basil and lime
served with Franklin & Sons Light Tonic, thyme and orange peel
BLACKWOOD'S
served with Franklin & Sons Natural Tonic, tarragon and lemon
served with London Essence Grapefruit and Rosemary Tonic, fresh basil and lime
served with Fever Tree Mediterranean Tonic, lavender and chervil
CHRISTMAS PACKAGES
Evaporation Package
Includes bubbles, house red and white wine, The Distillery craft beer and soft drinks.
1 hour £22 per person
2 hours £38 per person
4 hours £58 per person
Absorption Package
Includes Prosecco, domestic spirits, mixer, soft drinks, house wine, The Distillery craft beer and bar snacks.
1 hour £32 per person
Condensation Package
Includes Pommery Brut Royal Champagne, premium spirits, mixers, soft drinks, red and white wine selected by the Sommelier, The Distillery craft beer and bar snacks
1 hour £49 per person
Subject to availability and pre-booking is required. Champagne package £14.00 supplement to package price. Package includes VAT at the current rate. A discretionary service charge of 12.5% will be added to your bill. Available till 30th December 2017 for groups of 8 and above. Please note: The last call for dinner events is 12:45am.
- LUNCH MENU 1
- SHARING MENU 2
- DESSERT 3
LUNCH MENU
Marinated Salmon and Tiger Prawn Poke Bowl
avocado, corn, tomato
Shredded chicken, ciabatta
peppers, guacamole, cheese, sour cream served with chips
Open smoked salmon, sour dough
rocket, cream cheese, lemon served with chips
Grilled kefalotyri cheese sandwich
flat bread, Greek salad served with chips
Club sandwich
chicken, bacon, egg, tomato served with chips
Wagyu Burger
sweet cured bacon, cheese, tomato salsa served with chips
Grilled 8oz Rib eye steak
roasted tomato, béarnaise sauce served with chips
Clark’s salad
chicken, artichoke, tomato, palm heart, avocado
Tiger prawn Caesar salad
focaccia croutons, Parmesan Reggiano
English Chips
Baby Gem Salad
Three tomato salad
Available Daily from 12-5pm. All prices are inclusive of VAT at the current rate. A discretionary service charge of 12.5% will be added to your bill. Please advise us of any allergies or dietary requirements prior to ordering.
SHARING MENU
SHARING MENU
Chilled Atlantic prawns
American cocktail sauce
Spiced beef tartar
tapioca crackers, scallions, chives
Chickpea and tahini hummus (V)
warm garlic khobez bread
Arvind's onion pakura (V)
Crab and avocado tostadas
Mini chorizo Dulce
Buttermilk fried chicken
grain mustard and celeriac remoulade
Five spices dusted crisp fried pork belly
with chili, lime and soy dressing
Panko fried tiger prawns
sweet chili mayonnaise
Available Daily from 5pm – 11:30pm. We recommend approx. 2-3 dishes per person from the Sharing Menu. All prices are inclusive of VAT at the current rate. Please advise us of any allergies or dietary requirements prior to ordering. A discretionary service charge of 12.5% will be added to your bill.
West Country Curd Cheesecake
Flourless Valrhona Chocolate Cake
Warm Bakewell Tart
Devon clotted cream
All prices are inclusive of VAT at the current rate. Please advise us of any allergies or dietary requirements prior to ordering. A discretionary service charge of 12.5% will be added to your bill.
CHRISTMAS PARTY MENUS
Our festive party menus are the perfect way to start the evening and enjoyed alongside one of our seasonal drinks packages. Paired with service that is second-to-none from our expert team, it’s sure to be a very Merry Christmas.
OPTION ONE
Mini pigs in blankets
Turkey, chestnut and sage kofta
Chicken, red onion and red pepper satay
Panco fried tiger prawns, chilli jam
£15 per person
OPTION TWO
Spiced lamb merguez sausages
Goujons of gurnard, chili emulsion
Onion and carrot pakoras, mint yogurt
Cheese, onion and pinenut croquettes, tomato salsa
£18 per person
Available from 13th November to 22nd December 2017 for groups over 8. Subject to availability and pre-booking is required. Prices are inclusive of VAT at the current rate. A discretionary service charge of 12.5% will be added to your bill. Please note: The last call for dinner events is 12:45am.
Hilton London Bankside, 2-8 Great Suffolk Street, London SE1 0UG
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