SEASIDE $18 (sweet)
42 Below Vodka, soho lychee, passion fruit
SUMMER LOVIN $19 (sweet)
Bacardi Blanca, coconut, lime, pineapple
A LITTLE BREEZE $19 (sweet)
Bacardi Blanca, Midori, pineapple and fresh kiwi fruit
FUZZY NAVAL $19 (sweet & sour)
Brookies gin, peach liquor, lemon, orange juice, raspberry
MATILDA $19 (sweet & sour)
Pisco, strawberry liquor, lemon, egg white, raspberry
P.P.’s SOUR $19 (sour)
Chartreuse, Suze, gin, pink grapefruit, lemon, sugar
SUNDOWNER $19 (subtly sweet & bitter)
Blood orange liquor, Campari, lemon, Agrum Soda
THE HOLY HENDRICKS $20 (refreshing)
Hendricks goblet, St Germain, fresh cucumber and citrus
SMOKY MONKEY $19 (refreshing)
Monkey Shoulder, Mandarin, smoked apple cinnamon, lemon, ginger beer
SPICY MAMA $19 (spicy)
Jalapeno infused Tequila, solerno, lime and pineapple
POSTMAN’S PASSION $19 (bitter)
Brookies Sloe Gin, Campari, house orange reduction, passion fruit
PERCY’S ESPRESSO MARTINI $19 (espresso)
Vodka, Brookies Mac, Kahlua, Percy’s Corner espresso, vanilla
In its original guise, it was simply known as the ‘Whiskey Cocktail’ – under the definition of a cocktail, made public in 1806 in The Balance and Colombian Repository, as ‘spirits of any kind, bitters, sugar and water’
Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink.
By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. The original “Manhattan cocktail” was a mix of “American Whiskey, Italian Vermouth and Angostura bitters”. During Prohibition (1920–1933) Canadian whisky was primarily used because it was available.
During Prohibition the relative ease of illegal gin manufacture led to the martini’s rise as the predominant cocktail of the mid-20th century in the United States. With the repeal of Prohibition, and the ready availability of quality gin, the drink became progressively drier.
The bittersweet interplay between Campari and vermouth remains, but the whiskey changes the story line. Where the Negroni is crisp and lean, the Boulevardier is rich and intriguing. There’s a small difference in the preparation, but the result is absolutely stunning.
The story goes that Bradsell created the drink at Fred’s Club in the late 1980s, when a young model, sidled up to the bar and asked for something to “wake me up and f**k me up”