Cocktail Menu - On The Rocks

Bespoke Cocktail

209.000

Bespoke is persionalized cocktail according to your preferences.

Our Bartender will create an exclusive cocktail base on your taste and story.

CLASSIC COCKTAIL

whisky

Highball

Jim Beam White, Soda – 169

Red Label, Soda – 169

Black Label, Soda – 209

Jameson IPA, Soda – 209

Jameson Stout Edition, Soda – 209

Bulleit Bourbon, Soda – 219

Double Black, Soda – 229

Bulleit 95 Rye, Soda – 249

Talisker Storm, Soda – 389

– A highball is a family of cocktails that use base alcohol and a larger percentage of the mixer.

– Highball cocktails are perfect for summer because they’re light and refreshing: but you can drink them anytime! Here are the classics that everyone should try.

169

Morning Glory Fizz

Whiskey, Lime, Sugar, Egg White, Soda

– Morning Glory Fizz recipe is a simple one, yet the combination of sour lemon and a hint of herbs from the splash of absinthe is a true winner. Egg white provides a smooth and creamy texture to the drink while topping with soda adds a touch of fizz. This is a brunch cocktail like no other.

– Morning Glory Fizz’s history is first mentioned in O.H Byron’s Modern Bartender’s Guide, published in 1884. Originally designed to ‘de-glaze the brain’ after a long night of revelry, this classic cocktail has since become a Scotch staple.

179

New York Sour

Whisky, Egg White, Simple Syrup, Red Wine, Lime Juice

– Kick back and enjoy a New York sour. With whiskey, red wine, orange bitters, and lemon juice, one sip will whisk you away to a Manhattan cocktail bar.

– The New York Sour updates the Whiskey Sour recipe (whiskey, lemon, sugar, egg white) with a float of dry red wine. The wine lends its aromatic qualities and deep red color to the drink. – The New York Sour is one of those cocktails that are relatively simple to execute, yet looks impressive and tastes complex.

169

Whisky Sour

Jim Beam White, Lime, Sugar, Aromatic Bitter, Egg White – 169

Red Label, Lime, Sugar, Aromatic Bitter, Egg White – 169

Black Label, Lime, Sugar, Aromatic Bitter, Egg White – 209

Double Black, Lime, Sugar, Aromatic Bitter, Egg White – 229

Marker Mark, Lime, Sugar, Aromatic Bitter, Egg White – 249

– Dust off that cocktail shaker and mix yourself – a classic whiskey sour.

– Spirit, citrus, and sugar – the original big three, combine to form the classic sour, one of the oldest types of cocktails. The category includes the Whiskey Sour, which has sated thirsty drinkers for more than one and a half centuries.

– Whiskey Sour was traditionally made with whiskey, lemon juice, sugar, and egg white, an ingredient that tames the tart flavor and creates a richer, smoother texture. Today that egg is optional, and it’s common to find bars serving Whiskey Sours without egg white. But if you want to taste the original incarnation of the drink, and put a little protein in your system, give it a try.

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Penicillin

Blended Whisky, Honey, Ginger, Lime, Rượu khói

– The blended scotch, lemon, and sweetened syrup create balance in the drink, similar to that which you’ll find in a Whiskey Sour. Penicillin is sweet, tart, spicy and delicious, garnished with a welcome snack of candied ginger. But that topper of Islay scotch is the genius behind the cocktail, keeping the spirit’s smoky aromatics front and center with each sip.

– It’s now served around the world, proving its status as one of the 21st century’s biggest cocktail success stories.

259

Boulevardier

Bourbon Whisky, Campari, Sweet Vermouth, orange peel, Angostura Bitter

– Whiskey, sweet vermouth, and Campari, the Boulevardier is simply a variation on the classic Negroni that is adored for its deft balance of bitter, boozy, and sweet. The difference in flavor, however, is anything but simple.

– Boulevardier uses a 2:1:1 ratio, allowing the richness and natural sweetness of the bourbon to tame the bitterness of Campari. Round it out with substantial vermouth and there is no denying that the Boulevardier punches above its weight.

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Godfather

GodFather

Whisky, Amaretto, Bitter, Orange Peel

– The Godfather is made with whiskey and amaretto. Blended scotch is the classic choice, although some people choose to use a single malt or even bourbon. The latter makes a fine drink, but one that features bourbon’s baking spice notes rather than scotch’s hallmark flavors of honey, heather, and soft smoke.

– The Godfather is often made with equal parts, which makes a tasty, albeit sweeter drink.

169

Manhattan

Bourbon Whiskey, Red Vermouth, Angostura Bitter, Garnish orange peel

– Combine dry and sweet vermouth to make the perfect Manhattan cocktail. Add bourbon, Angostura bitters, and morello cherry to complete the classic flavor combination.

– It has two parts whiskey, one part sweet vermouth, and bitters. Mix one (stirred, never shaken), and you’ll see why this storied drink has remained a favorite since its inception.

– Manhattan was the most famous cocktail in the world shortly after it was invented in New York City’s Manhattan Club. Over the years, the whiskey classic has dipped in and out of fashion before finding its footing as one of the cornerstones of the craft cocktail renaissance.

169

Rob Roy

Scotch Whisky, Angostura Bitters, Sweet Vermouth

– The drink was inspired by an operetta named “Rob Roy,” which was performed at the nearby Herald Square Theatre. Created by the composer Reginald De Koven and lyricist Harry B. Smith, the operetta was loosely based on a Scottish folk hero who was a Robin Hood-like figure named Rob Roy MacGregor.

– Stirred with ice and served in a stemmed glass with a brandied cherry, the cocktail is flavorful, rich, and warming. It’s a drink that demands contemplation, so find a comfortable perch and savor it slowly.

169

Old Fashioned

Jim Beam White, Aromatic Bitter, Sugar, Orange Peel, Soda – 169

Bulleit Bourbon, Aromatic Bitter, Sugar, Orange Peel, Soda – 219

Bulleit 95 Rye, Aromatic Bitter, Sugar, Orange Peel, Soda – 249

Rittenhouse Rye, Aromatic Bitter, Sugar, Orange Peel, Soda – 249

Talisker Storm, Aromatic Bitter, Sugar, Orange Peel, Soda – 389

– A traditional whisky cocktail with bitters, soda water, and a simple orange garnish. Serve in a tumbler with plenty of ice.

– Old Fashioned is as classic as cocktails come. Served all over the world, it’s as popular now as it was more than a century ago. Part of its appeal is that, even though the drink is steeped in tradition, it offers endless personalization opportunities to the adventurous consumer.

169

Sazerac

Wild Turkey Rye, Henessy VSOP, Sugar, Peychaud’s Bitters, Angustura Bitter, Lemon Peel – 259

Rittenhouse Kentucky Straigle, Henessy VSOP, Sugar, Peychaud’s Bitters, Angustura Bitter, Lemon Peel – 259

Bulleit 95 Rye, Henessy VSOP, Sugar, Peychaud’s Bitters, Angustura Bitter, Lemon Peel – 259

– A well-made rye Sazerac is indeed a tasty cocktail, full of kick and depth, though perhaps a hair too much muscle. That’s why this recipe combines equal parts cognac and rye, not as a gestural homage to a lost classic but because the two work together so perfectly. The opposing pairing, when accented by the licorice flavors of absinthe, produces a cocktail that’s simultaneously soft and bold, smooth and brash.

– It is believed that the first Sazeracs were made with French brandy – Sazerac de Forge et Fils, to be exact. And it’s known that those first Sazeracs contained Peychaud’s bitters, a bright-red concoction with flavors of gentian and anise that was invented by New Orleans resident Antoine Peychaud.

259

GIN

Gin Tonic

Gordon’s Dry, Tonic, Lime, Cucumber – 169

Tanqueray, Tonic, Lime, Cucumber – 219

Hendrick’s, Tonic, Lime, Cucumber – 259

Sông Cái, Tonic, Lime, Cucumber – 259

Tanqueray No.10 ,Tonic, Lime, Cucumber – 299

Monkey 47, Tonic, Lime, Cucumber – 419

– Gin Tonic was invented in the 1850s by British soldiers, who mixed gin with their tonic water as a way to drink quinine.

– This classic cocktail typically needs only three ingredients gin, tonic, and lime juice but this version gets an intoxicating twist from fresh tarragon and freshly squeezed grapefruit juice.

169

Ramos Gin Fizz

Gin, Lime, Sugar, Full-cream milk, Egg White

– The drink, which combines gin, citrus, simple syrup, egg white, heavy cream, orange flower water, and club soda, is a panoply of flavors and textures.

– Many cocktail origin stories are shrouded in murky lore, but the Ramos Gin Fizz is an exception. It was first mixed in 1888 by Henry Charles “Carl” Ramos at the Imperial Cabinet Saloon in New Orleans.

– While the sugar and citrus add their trademark sweet-tart balance. Heavy cream lends richness, the egg white bulks up the mouthfeel, and the orange flower water provides a floral note. Finally, sparkling water lightens the drink, adding a touch of effervescence.

189

Gin Fizz

Gin, Lemon Juice, Simple Syrup, Egg White, Soda

– It features a spirit alongside citrus, sugar, and sparkling water. If that sounds like a sour, plus soda, that’s because it is. Both drinks often contain egg white, too.

– The first printed recipe for a Gin Fizz appeared in the 1876 edition of “The Bar-tenders Guide” by Jerry Thomas. It’s basically the frothy, bubbly, protein-packed cousin to the Tom Collins, which combines gin, lemon, sugar, and soda.

169

Singapore Sling

Gin, Cherry Liqueur Or Cherry Brandy, Cointreau, Benedictine, Lime Juice, Grenadine, Pineapple Juice, Angostura Bitters

– Singapore Sling was created in the early 20th century at Long Bar in the Raffles hotel in Singapore. The original recipe is attributed to Raffles bartender Ngiam Tong Boon and is a variant on the Gin Sling, a type of single-serving punch.

– At its best, Singapore Sling is nuanced, complex, and ingredient-heavy. It’s also ripe for experimentation. As such, most incarnations of the “classic” cocktail are based on general notes and nostalgia.

189

Clover Club

Gin, Raspberry, Lime, Egg White

– The Clover Club cocktail can be traced back to the late 1800s and Philadelphia’s Bellevue-Stratford hotel. This popular hangout drew crowds of writers, lawyers and titans of industry, who convened to talk about issues of the day.

– This recipe calls for raspberry syrup, an easy-to-assemble ingredient that requires only one more step than a traditional simple syrup.

169

The Last Word

Gin, Chartreuse, Maraschino, Lime

– The Last Word was first served at the Detroit Athletic Club, circa 1915. Created just before the start of Prohibition, likely by a bartender named Frank Fogarty, it’s one of the cocktail canon’s most successful Prohibition-era drinks.

– Composed of gin, green Chartreuse, maraschino liqueur, and fresh lime juice, the Last Word showed some staying power and appeared in Ted Saucier’s 1951 book, “Bottoms Up.” – After decades of being lost to history, The Last Word was one of the first pre-Prohibition drinks to lead the cocktail revival of the early aughts. Before long, The Last Word was a staple in cocktail bars across the country, revered for its heady balance of sweet, sour, and herbal flavors.- The Last Word was first served at the Detroit Athletic Club, circa 1915. Created just before the start of Prohibition, likely by a bartender named Frank Fogarty, it’s one of the cocktail canon’s most successful Prohibition-era drinks.

259

Gimlet

Gin, Lime Juice, Simple Syrup

– It doesn’t get much simpler or more refreshing than the classic Gimlet.

– Composed of gin, fresh lime juice, and sugar, the cocktail is classified as a gin sour, putting it in great company with other tried-and-true drinks.

– Gin is a natural companion to lime, and the spirit’s dry, botanical nature adds structure to the drink while keeping the sugar in check.

169

White Lady

Gin, Cointreau, Lime, Sugar, Egg White

– It originally featured crème de menthe, triple sec, and lemon in an interesting albeit unusual combination of ingredients.

– The gin, liqueur, and lemon hit all the right notes, merging bracing botanicals with sweet orange and tart citrus. The egg white smooths any rough edges and yields a rich, silky body.

– The 1929 recipe, which is still today’s preferred recipe, calls for gin, orange liqueur, lemon juice, and egg white. “It’s a dramatic change,” says Brendan Bartley, the beverage director of The 18th Room in New York. It’s unknown exactly why MacElhone made the change, but Bartley confirms that, based on his own taste comparison between the recipes, the newer version is indeed an improvement over the original.

169

Negroni

Vodka Tonic

Negroni

Gordon’s Dry, Red Vermouth, Campari – 169

Tanqueray, Red Vermouth, Campari – 219

Hendrick’s, Red Vermouth, Campari – 259

Sông Cái, Red Vermouth, Campari – 259

Tanqueray No.10, Red Vermouth, Campari – 299

Monkey 47, Red Vermouth, Campari – 419

– The key to a great Negroni is finding a gin-vermouth pairing that complements, rather than overpowers, the bitter, bold flavors of Campari.

169

Jame Bond’s

Gin, Vodka, Lillet, Lemon Peel

– James Bond is a cool, crisp, and herbal drink. A twist on a classic martini is that that it is shaken, not stirred! Invented by James Bond, it’s become a true classic in the cocktail world.

– James Bond was made with gin, vodka, and an aromatized wine – Lillet.

169

Vesper

Gin, Vodka, Lillet

– Vesper recipe makes a stiff drink with four ounces of full-proof spirits and a half-ounce of lower-proof Lillet blanc.

– Vesper, also known as the Vesper Martini, was made famous by James Bond. The cocktail was invented by none other than Bond author Ian Fleming.

– With all due respect to 007, there’s one change we’d recommend. Shaking a Vesper can result in an overly diluted and less smoothly textured drink.

189

Dry Martini

Gin, Dry Vermouth

– Martini is a cocktail that came onto the scene in multiple places at once, as bartenders began to experiment with gin and dry vermouth. Regardless, no origin story will leave you feeling as blissful and content as you will feel after drinking a classic, well-made Dry Martini.

– Begin with a London-style gin. From there, add a little dry vermouth. The ratio is negotiable, but common formulas typically fall in the range of four-to-eight parts gin to one part vermouth.

169

vodka

Blue Monday

Vodka, Lime, Blue Curacao, Simple Syrup

– Adapted from Harry Craddock’s 1930 The Savoy Cocktail Book. His recipe called for 1/4 triple sec liqueur, 3/4 Vodka, and 1 dash of blue food coloring.

– The Blue Monday, also appears in Patrick Gavin Duffy’s 1934 The Offical Mixer’s Manual.

169

Kamikaze

Vodka, Cointreau, Lime

– The combination of vodka, lime juice, and orange liqueur is served ice-cold as a shot and consumed, more often than not, in less time than it takes to assemble.

– Kamikaze was designed to cut to the chase. Invented on an American naval base in Japan after World War II and made popular during the great reign of vodka of the 1970s and 1980s, the Kamikaze isn’t the kind of cocktail bartenders contemplate in hushed, reverent tones. It’s the kind of cocktail they shake for fun-loving patrons. Except, it’s not really a cocktail at all.

169

Black Russian

Vodka, K’Lua

– Black Russian is a simple, two-part cocktail combining vodka and Kahlúa, a coffee liqueur that’s made with rum, sugar, and arabica coffee.

– The name is a simple reference to the ingredients: Kahlúa is black, while vodka is commonly associated with Russia.

169

White Russian

Vodka, K’Lua, Milk

– White Russian is a decadent and surprisingly easy-to-make cocktail. Combining vodka, Kahlúa, and cream and serving it on the rocks creates a delicious alternative to adult milkshakes.

– White Russian came about in the ’60s when someone added a bit of cream to the Black Russian, rendering it white. Neither drink is Russian in origin, but the name refers to vodka, a spirit often associated with Russia.

169

tequila

Margarita

Tequila, Cointreau, Lime, Sugar

– Tequila and triple sec combine in this fabulous short cocktail mixed with lime juice. Garnish the rim of the glass with salt for that extra punch.

– The Margarita is one of the most popular cocktails in North America—for good reason. Combining the tang of lime and the sweetness of orange liqueur with the distinctive strength of tequila, the classic Margarita strikes all of the right keys. What’s less certain, however, is the drink’s origin.

169

Tegroni

Tequilla, Campari, Sweet Vermouth, Orange peel

– Add the tequila, Campari, and sweet vermouth into a mixing glass with ice and stir until well-chilled.

169

rum

Maitai

Rum, Orange Curacao, Lime juice, Dark rum

– Mai Tai is one of the most famous Tiki drinks in the world. Composed of rum, orange curaçao, fresh lime juice, and orgeat (a nuanced almond syrup), it’s held sway over cocktail enthusiasts and Tiki aficionados for decades. It even enjoyed a star turn in the Elvis film “Blue Hawaii.”

– Today’s bartenders continue the tradition of blending rums, aiming to find the optimal combination of flavor, depth, and complexity. Some barkeeps utilize a crisp white rum alongside a dark overproof rum. Others play with high-ester Jamaican rums and grassy Rhum Agricole.

189

Daiquiri

Rum, Lime, Sugar

– Daiquiri is simple and sublime, a delicate blend of rum’s sweetness with the raw freshness of sugar and lime juice.

– This recipe walks the knife edge with a mix of light rum and a darker demerara sugar syrup. The two accentuate the best qualities in each other and pair perfectly with the fresh lime juice. One trick when juicing the limes: Use a hand-squeezer (or your own hands). The oils from the rind add an extra flash of intensity that gives the cocktail a nice, bright edge.

169

other

Japanese Slipper

Midori Liqueur, Cointreau, Lime

– Japanese Slipper is an equal parts cocktail, meaning it uses the same quantity of each of the three ingredients.

– Japanese Slipper was invented in 1984 in Melbourne, Australia by a French bartender named Jean-Paul Bourguignon. As the story goes, a sales rep brought him a bottle of the new Japanese melon liqueur, Midori. He mixed it with lemon juice and Cointreau, an orange liqueur from his native France. It became an instant hit (read more here). While it might seem like the overly boozy and neon drinks of the 1980s, it’s actually surprisingly well balanced.

169

Long Island Ice Tea

Gin, Tequila, Vodka, Rum, Cointreau, Lime, Coke

– Long Island Iced Tea is a highball cocktail made with 5 liquors: vodka, tequila, rum, gin, and orange liqueur. Mixed together with cola, the drink has a brown color like iced tea.

– Long Island Iced Tea was popularized in the 1970s and remains a beloved drink. It’s possible the cocktail was born out of Prohibition when thirsty scofflaws wanted to disguise their booze.

169