The Lincoln Beverage Menu
Transcript of The Lincoln Beverage Menu
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THE LINCOLN PRESENTS...
Taut nerves relax, taut muscles relax; tired eyes brighten,
a better place in which to live.
David A. Embury
Winner of Australian Cocktail List of the Year 2007~ Australian Bartender Magazine
tongues loosen, friendships deepen, the whole world becomes
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Circa 1920's
Bar friends of ours
Sydney's Winter Season
Our personalities
Our 2008 Cocktail List edition is influenced by
The History of The Lincoln
And obviously influenced . . . by you.
Japanese art of the bar
"The cocktail era will probably pass, in its turn,
and make way for great people to "find"
to the modern cocktail with a collection
of miniature drinks: an opportunity
to appreciate a more diverse and quirky
experience for your senses.
by learning to drink and enjoy wines and
no denying that the cocktail's heyday is here;
the Cocktail Hour, so to speak.
Therefore, we must make our bow
and render service to the cocktail."
themselves with respect for their drinking;
malt liquors. Meantime, however, there is
for the next few years every hour will be
The Lincoln presents an avant - garde aproach
Barney Burke 1936
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miniature cocktails
Veronica
served ice cold on the side.
Tanqueray and Beefeater gin stirred dry with your vermouth
Plum pisco and Tuaca whipped with fresh lemon
Rum Shrub
Created in The Little Smith Bar/Tokyo by Mr. Hoshi
MulatinaHavana Reserva, fresh espresso and honey/eucalyptus
cordial, shaken up with Angostura bitters.
Sauza Hornitos Tequila swirled with fresh lemon juice
and a quandong cordial. Served frappe style with
porto bramble
Seasonable fruit is preserved in Havana Especial rum.
We blend it with some sugar and winter spices.
Mr. hoshis martini
and Old Fashioned bitters.
A tiny twist on the New Orleans classic: Yamazaki Whisky
This woman did not even look at us.
Made out o the limited released batch.
apanese sazeracJ
Once, she went out with all o us. She was gorgeous.
Another way to enjoy Mr. Cocktail - the gin martini.
An awesome winter cup.
a drizzle of Tawny Port.
. . . all miniature cocktails $9.50 . . .
served straight up with a prosecco finish.
and Stone,s ginger wine with touches of Peychaud
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abulous fzz
oLD WoRLD
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BELLINI de LUXE: 1988
Tis Italian prosecco is dry with a strawy edge,which combines well with the sweetness o the ruit.
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FRENCH 75: 1925A resh, clean and sophisticated mix o Plymouth
gin, resh lemon juice and a hint o sugar,
lengthened with champagne.
Created by Harry MacElhone o Harrys Bar, Paris,
named ater the 75mm feld gun used in the frst
world war.
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NEW world
ART-DE-Co-llinsJumbled watermelon and kar lime leaves, with
the addition o Belvedere pomarancza, elderower
cordial and a touch o limoncello, served rappe
with some bubbles.
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ohio
Plymouth gin and sherry are stirred with reshly
pressed pineapple, inished with sparkling Chandon
and a bouquet o mint.
ka-sha-sa
passionruit and pomegranate syrup.
Lengthened with sparkles.
A delicate blend of Canadian Club 12yr.and sweet vermouth with a dash of bitters
and triple sec, topped with sparkling wine.
Hennessy V.S. cognac shaken with white peachpuree, peach liqueur and fresh lemon juice,
A great aperitif.
Sagatiba Velha cachaca shaken with Aperol,
sherry-pineapple cobbler
served on the rocks. Layered with Chandon brut.
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MARTINI
oLD WoRLD
20th century cocktail: 1930
A nicely balanced concoction o South gin, LilletBlanc, white crme de cacao and a touch o resh
lemon. Served icy cold.
ed Haigh a.k.a. Dr. Cocktail says: Tis is exactly
what Art Deco tastes like.
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Clover CLUB: circa 1930sPlymouth gin shaken with imported French
raspberry puree, resh lemon and a touch o egg
white.
One o several classics invented or the inamousAlgonquin round table o writers, critics and
politicians.
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NEW world
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The toubatini42 Below Passionruit vodka, creme de peche,
resh watermelon, lemon juice and raspberry.
Te judges awarded this drink frst place at the Aus-
tralian fnal o the 42 Below world cocktail cup.
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A delicate usion o resh apples and lemongrass,
shaken with Zubrowka bison grass vodka, a touch
o apple liqueur and resh lemon juice.
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apple Jack
Calvados shaken with resh pink graperuit and
homemade grenadine.
Baya meXicanaStroll south of the border with a smooth blendof the legendary Don Julio Blanco, blackberriesand balanced with fresh lime juice.
polished tini
With its origins stretching back to 1933, colonial
New Jersey, this classic has truly stood the test of time.
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short
oLD WoRLD
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algonquin updated: 1935Jim Beam small batch, resh pineapple juice and
dry vermouth are shaken well with Peychauds
bitters and home made velvet alernum.
Tis is a cross between a whisky sour and a rum
punch. Accredited to NY Citys Algonquin Hotel.
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NEW world
CerezaA generous pour o Sauza Hornitos tequila,
and resh pink graperuit juice, completed with
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Tommys MargaritaA modern interpretation o the classic sour - this
one contains a large measure o Herradura Silver
tequila with resh lime juice and agave syrup,served short over ice. No salt!
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Guarnteed to banish the winter blues.
Chivas 12yr. Addition o soda water is optional.
Rum Swizzle
Appleton Reserve rum swizzled with fresh
lime juice and passionfruit syrup. Served frappe.
se-seco
A twist on the ever-loved Pisco sour.
This classic is complimented with the deft
whisky mac: 1800
Stone's ginger wine perfectly complemented with
The most popular drink on Bermuda island is
Se-seco means ITSELF DRY in Spanish. . . .
. . . if you wonder.
mingled with cherry heering, organic cherry jelly
a dash of balsamic vinegar. Served on the rocks.
synonymous with Goslings Rum.
touches of amaretto, orgeat and apricots.
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Tall and Tiki
Old world
Herradura Silver tequila is mixed with fresh limejuice and soda, with a drizzle of crme de cassis
and a splash of our homemade grenadine.
Planters Punch: 1908
This classic from the carribean shows that
oldest and finest dark rums, features with lemon juice,
gomme and angostura bitters. Charged with soda water.This is a must for all lovers of rum.
Muddled pineapple and fresh ginger juice aremixed and shaken with Peruvian pisco, maple
syrup, fresh lemon and egg white, served long
with a cinnamon dusting.
Tiki World
Hurricane
pineapple, orange, passionfruit, a hint of orgeat
syrup and a dash of Angostura bitters.
Scorpion
Cognac, orgeat syrup, fresh lemon and orange
juices, served in a frosted coupette.
Dark and stormy
and a dash of Angostura bitters, built over ice and
This Aqua Caliente version was unearthed by Dale
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tequila sunrise: circa 1930
De Gro - he King o Cocktails.
pisco special: 1800s
A classic rejuvenated by famed Milk&HoneyBar in London.
Direct from Pat O,
Briens bar in New Orleans
Myer,s dark Jamaican rum with fresh lime juice
,s is one of Jamaicas
The original recipe with no orange juice in sight.
simplicity will always prevail. Myer
a blend of Havana Especial and Blanco rums,
charged with our own, homemade ginger beer.
8 year old Bacardi rum shaken with Hennessy V.S.
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Dear Friends
The name says it all. A tantalizing mixture of
Aptly named by Mr. Fisher, this blend of smooth
Our old accomplice Piere has twisted ginger wine
and pomegranate syrup into the ever popular
Calvados, dry vermouth and lemon juice,
finished with maraschino liquor, served martini
Mr. Charmingby Barry Chalmers
aguamiel by Julian serna
Tanqueray 10 gin, Aperol, mint and a hint
of agave syrup.
coconut, apricot nectar and Sauza Hornitos
will put you in the mood or a estive evening.
pierre cardene
fish ball punch by peter fisher
chino by charlie ainsbury
he tequila connoisseur gives you a healthy
dose o Don Julia reposado, stirred with honeywater and orange bitters. Served in baloon glass.
Sidecar. Peace, love, harmony.
style.
breakfast with irish by pilib irish gannon
Jameson 12yr. Irish whiskey, sherry, lemon juiceand apricot jam. You dont need eyes to see,you need vision.
by Pierre faloun
. . . . all cocktails 18
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V0DKA
RUSSIAN MEHOD
Stolichnaya- wheat & rye 8.5
Stolichnaya Elite - wheat & rye 25
Stoli Vanil- wheat & rye 9Smirnof No.55- rye 10
POLISH MEHOD
Wyborowa- rye 8.5
Belvedere pure- rye 9
Belvedere citrus- rye 9.5
Belvedere pomarancza- rye 9.5
Original Polish- rye 9
Chopin- potato 10Luksusova- potato 8.5
Zubrowka Bison Grass- grain /odorata grass 8.5
WESERN EUROPE
Grey Goose / France- wheat 12
Ketel one / Holland- wheat 8.5
SCANDINAVIA
Absolut Peppar / Sweden- winter wheat 8.5
Level / Sweden- winter wheat 12
Finlandia / Finland- barley 8.5
RES OF HE WORLD
Babicka wormwood / Czech Republic- Corn
42 below / New Zealand- wheat 8.5
42 below passionruit / New Zealand- wheat 8.5
9.5
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GIN
Plymouth 8.5
Beeeater Te Crown Jewel 10.5
Beeeater 8.5
Martin Millers Westbourne Strength 12
anqueray 8.5
anqueray no.10 12
South 9
Junipero 12
Filliers Graan Jenever 9
Hendricks 11
Bombay Sapphire 8.5
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RUM
Angostura 1919 / rinidad 9.5
Appleton Estate VX / Jamaica 8.5
Appleton Estate Reserve / Jamaica 9
Appleton Estate Extra / Jamaica 10
El Dorado Spiced Rum / Guyana 9.5
English Harbour 5yr / Antigua 9.5
Havana Club Anejo Blanco / Cuba 8.5
Havana Club Anejo Especial / Cuba 8.5
Havana Club Anejo Reserva / Cuba 9
Havana Club 7yr / Cuba 9.5
Inner Circle Green / Australia 8.5
Matusalem Gran reserva 15yr / Dominican Republic 11
Matusalem Clasico 10yr / Dominican Republic 9.5Mount Gay Eclipse / Barbados 8.5
Mount Gay Extra Old / Barbados 10
Myers Dark Rum / Jamaica 9
Pampero Especial / Venezuela 8.5
Pampero Anniversario / Venezuela 15
Bacardi 8yr / Bahamas 9.5
Bacardi 151 / Puerto Rico 11.5
Pusser Navy Rum / British Virgin Islands 9.5
Pyrat XO / British West Indies 14
Ypioca Cachaca / Brazil 9.5
tequila
Herradura silver 9
Don Julio blanco 11
Gran Centanario Plata 12
El Jimador reposado 8.5
Jose Cuervo radicional reposado 10
Herradura reposado 10
Don Julio reposado 13
Sauza Hornitos reposado 8.5
Herradura anejo 12
Jose Cuervo Reserva de la Familia anejo 21.5
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whisky
BOURBON AND ENNESSEE WHISKEY
Jim Beam Small Batch 8.5
Wild urkey 86.8 proo 8.5
Wild urkey Rare breed 11
Makers Mark 9
Woodord Reserve 11
Bookers 12
Bakers 11
Bulleit 9
Jack Daniels 8.5
Jack Daniels Single Barrel 12
BLENDED
Chivas Regal 12yr 9.5
Te Famous Grouse 8.5
Compass Box Te Spice ree 11
&B Rare 8.5
W Black label 9
W Blue Label 36
IRISH, CANADIAN AND RYE
Jameson 9
ameson 12yr 11
Bushmills Malt 9.5
Canadian Club 8.5
Canadian Club 12yr 9
SINGLE MAL
Te Islands
Islay
Lagavulin 16yr. / south shore 14
Full bodied, smooth and frm, peaty dryness, oily
and grassy.
Laphroaig 10yr. / south 11
Medium body with seaweedy and salty palate.
Orkney islands
Highland Park 12yr. 12
Medium body, succulent palate with heather-honey
sweetness.
Yamazaki 12 yr. 11
Medium bodied with the aroma of dried fruits and
honey. It has delicate, mellow taste with a lingering,
woody, dry finish
Japan
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whisky
Skye
alisker 10yr
Full, slightly syrupy body, smokey, malty sweet with a
developing pepper undertones.
11
Lowlands
Glenkinchie 10yr 11
Light but rounded with demerara and cinnamon on
palate, gingery nish.
Northern & Western Highlands
Glenmorangie 10yr / Northern highland 11
Light body, aromatic and malty-sweet tones that are
creamy/buttery.
13
Firm and smooth, delicate at rst, ragrant, ruity,
then waxy, becoming smoky. Dry.
Central Highlands & Speyside
Glenddich Solera reserve 15yr. / Duftown 12
Light and smooth, silky with favours o white choco-
late, pears and cream.
Glenddich 30yr. / Duftown 47
Sot and ull, sherry, raisins, chocolate, ginger.
Luxurious.
MacKillops Choice (Glen Keith October 1972) /Speyside 32
Light, elegant, semi-sweet nose with medium palate,
foral, creamy nish.
Te Macallan 12yr. / Speyside 12
Full and smooth, foral with hints o currant.
Oban 14yr old/ Western Highlands
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Cognac
Hennessy VS 9.5
Hennessy VSOP 13
Hennessy XO 28
Hennessy Private Reserve 35
Hennessy Paradis Extra 53
Hennessy Richard 235
Paul Giraud Napoleon GC 20
Renier XO 25
Armagnac and calvados
Blanche de Labouc, Folle Blance 10
Chateau ariquet Folle Blanche 5yr. BA 15
1996 Victor Gontier Domrontais 15
1985 Delord Bas Armagnac 25
GRAPPA
Vedrenne Marc de Bourgogne de Caveau 12
FRUIT eau-de-vie
G.E. Massenez Kirsch 15
APERiti, vermouth, bitters
Aperol 7.5
Averna 8
Campari 7.5
Cinzano Rosso / Bianco 7.5
Noilly Prat Dry 8Pimms No.1 Cup 7.5
Punt E Mes 7.5
Lillet Rouge / Blanc 7.5
Dubbonet 7.5
Jagermeister 8.5
Pernod 9
Green Fairy Absinth / Czech Republic 13
La Fee Parisian Absinth / France 15
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LIQUEURS
Agavero Tequila liqueur 10
Baileys 8.5
Drambuie 9.5
Dom Benedictine 9Cointreau 8.5
Chambord 8.5
Frangelico 8.5
Cherry Heering 8.5
Luxardo Limoncello 8.5
Luxardo Maraschino 8.5
Mandarine Napoleon 8.5
Amaretto di Saronno 9.5
Grand Marnier 8.5
Tuaca 8.5
Toussaint 8.5
Opal Nera black sambucca 8.5
Opal Nera white sambucca 8.5
Chartreuse Green 10.5
Plymouth Sloe gin 8.5
Beer
Leffe Blonde
Kronenbourg 1664
Staropramen
Corona
Asahi
Pure Blonde
Cascade Light
9
9
9
9
9
8
6.5
BELGIUM
FRANCE
CZECH REPUBLIC
MEXICO
JAPAN
Crown Embassador 2008 Reserve LagerLimited Edition (5000 bottles)
victoria
70
victoria
tasmania
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BAR FOOD MENU
TASTING
8
Fillet Steak Tartare with Tomato Fondu, Aiolo & Crostini 12/18
Rock Oyster with Chilli, Galangal, Corriander & Lime
or Eschallot & Aged Red Wine Vinegar3.5
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LARGER DISHES
Sherry Marinated Artichokes with Peas, Labne, Mint and 19
Grilled Brocollini with Focaccia and Anchovy Hollandaise 17
SIDES & SALADS
6Sourdough Bread Basket
Vine Ripe Tomato & Persian Feta with Black Olives & 16
Wagyu Fillet Steak au Poivre 46
Plate of Italian Cured Meats & Ham 24/42
Crisp Pastry
Polenta Chips with Avocado, Tomato & Tamarillo Salsa
House Roasted Spiced Nuts & Olives
Goats Cheese Stuffed Zucchini Flowers with Pepperonata
Sage & Pinenut Beurre Noisette
12Duck & Corriander Tortelino with Shiitaki & Shallot
Salad & Ponzu Dressing
Aged Balsamic Dressing
Paris Mash 9
Glazed Dutch Carrots 9
Beetroot, Asparagus & Potato with Pancetta, Red Onion 15
A larger menu is available in The Restaurant or on request.
& Half Soft Boiled Egg
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heesE
COLSON BASSE SILON
Crumbly, rich, medium sharp blue piquancy and spicy
avours to nish.
ROQUEFOR PAPILLON
Arguably the best blue cheese in the world, cave-aged by
he Societe Fromagerie, buttery with deep blue veins o
mould.
HOLY GOA LA LUNA
MARY QUICKS 3 YEAR CHEDDAR
COULOMMIERS ROUZAIRE
Known as the Ancestor o Brie. Made by the amous
Cheese maker Robert Rouzaire. Te avour is well bal-
anced with mushroom and butter characters and a slight
almond taste.
EPOISSES BERHAU
According to legend, Epoisses was invented at the begin-
ning o the 16th Century by Cistercian monks. Sot
buttery silky and at once sweet and salty.
COME LE FOR AOC
t is not possible to sum up in a mere ew words the in-
credible diversity o taste that characterizes Comte. It is
at once rich, roasted, milky and mild, salty and slightly
weet with nutty overtones.
One Piece Selection 12
wo Piece Selection 18
Tree Piece Selection 27
Lincoln asting Plate 38
Hand crafted on Sutton Grange Organic Farm. The
process is based on the traditional French soft curd
tyle using slow lactic acid fermentation. Matured, it
has a creamy, full bodied interior with a citrussy tang
and nutiness.
An ancient, hard, cloth bound cows milk cheese. Firm
moulding in the pate. Big flavour with intense acid
and slightly crumbly when cut and occasional blue
characters with sweet, nutty overtones and great length
of palate.