the prohibition cocktail listregularly risked prison for the pleasure of the taste of a distilled...

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The Prohibition COCKTAIL LIST

2 | The Boisdale Cocktail List The Boisdale Cocktail List | 35

34 | The Boisdale Cocktail List

NAKED & FAMOUSHow can you compete with an absolute classic like the Irish coffee? Different variations of coffee cocktails predate the now-classic Irish coffee by at least 100 years, and here we have created another variation!

20ml Naked Grouse Blended Malt Whisky 10ml Laphroaig 10yr75ml Strong Americano20ml Frangelico Cream

Heat liqueur coffee glass and add Naked Grouse and Laphroaig 10yr. Add strong Americano coffee and stir. Top with Frangelico cream and grated nutmeg on top.

£10.50

The Boisdale Cocktail List | 3

The Prohibition Cocktail ListThe temperance movement, which advocates moderating or entirely abstaining from alcohol, was popularised in Britain in the 19th cen-tury. The closest we came to prohibition was during the First World War, when pub hours became subject to licenses, the alcohol content of sprits was reduced and tax on alcohol was raised. Many breweries were also transformed into munitions factories and nationalised, limiting the supply of alcohol in Britain.

Meanwhile in 1918, across the big pond, the 18th Amendment to the USA’s Constitution made it illegal to manufacture, transport and sell alcohol.

The Boisdale cocktail menu draws inspiration from the era when illic-it liquor shops and drinking establishments fl ourished underground.


Saffron Syrup

1 Cup Granulated Sugar 1 Cup Water¹/4 Teaspoon saffron

Combine ingredients in a small saucepan and bring to a boil. Stir until sugar has dissolved, remove from heat and let cool to room temperature. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.


L’ ALCOOL VOILA L’ENNEMI (Alcohol is the Enemy)In 1915, France had a Prohibition of its own by banning the drinking of Absinthe, which meant no more drinking of the New Orleans version of the classic whisky cocktail - The Sazerac.

5ml Pernod Absinthe 35ml Remy Martin 1738 Cognac 15ml 20yr Tawny Port1 Teaspoon Laphroaig 10yr2 Teaspoon Oleo Saccarum

Stir all ingredients with ice and strain into a Bormioli Old Fash-ioned glass over ice. Garnish with the Oleo Saccarum lemon rind.

£16.50


Lemon Oleo Saccarum

1 Whole Lemon Peel 20g Granulated Sugar

Remove the peel of a lemon, making sure that there is no white pith left behind, and 20g of granulated sugar to rind and leave to rest overnight in a covered bowl.


GIN LANEFrom 1689 onward the English government encouraged the indus-try of distilling, as it helped prop up grain prices which were then low, and increase trade. The gin crisis was severe and depicted in William Hogarth’s print “Gin Lane”.

25ml London No. 3 Gin15ml Mandarine Napoléon Liqueur 15ml Saffron Syrup20ml Lemon Juice50ml Piper-Heidsieck NV Champagne

Shake all ingredients (except Champagne) with ice and then double strain into a chilled Brio wine glass. Top up with Champagne and garnish with a combination of Marigold, Rose petals & Baby’s Breath blossom fl owers.

£16.50


Vanilla Syrup

1 Cup Water¹/3 Cup Granulated Sugar ¹/3 Cup Light Brown Sugar Pinch of Salt2 Teaspoons Vanilla Extract

In a pan, add all ingredients (except vanilla extract.) Over medium heat, slowly stir until the sugar is completely dissolved. Let the syrup boil for about 5 minutes. Then remove the pan out of the heat until it’s suffi ciently cooled. Finally add 2 teaspoons of pure vanilla extract and stir until combined.


FRENCH FOR A DAYThe French Quarter, also known as the Vieux Carré (“Old Square”), is the oldest section of the City of New Orleans. Created at the (rotating) Carousel Piano Bar & Lounge, the Vieux Carré cocktail is a New Orleans staple and has survived to this day!

40ml Courvoisier VSOP Cognac 15ml Knob Creek Rye Whiskey 20ml 20yr Tawny Port5ml Maple Syrup3 Dash Black Walnut Bitters Spray Herbsaint

Stir all ingredients with ice and strain into an American Whisky Sour glass. Garnish with Herbsaint mist and lemon peel.

£13.50


New Orleans courtisane enjoying a glass of wine, photo by E.J. Bellocq 1922


KOKO KRAZYProsecco was defi nitely not available in Prohibition times, so we’ve cheekily added this little number for the bubbly fans amongst you. May it fl y you to the moon and let you play among the stars!

10ml Havana Club 3yr Cuban Rum 10ml Koko Kanu Coconut Rum 10ml Lime Juice12.5ml Vanilla Syrup 75ml Santi Nello Prosecco

Shake all ingredients (except Prosecco with ice and then double strain into a chilled fl ute glass. Garnish fl ute with a coconut crusta and top up with Prosecco.

£11.50

Once, during Prohibition, I was forced to live for days on nothing but food and water.

W.C. FIELDS


Fenugreek Syrup

¹/2 Cup of Fenugreek Seeds 2 Cups Sugar2 Cups of Water

Put the Fenugreek seeds into a pan and crush with the back of a spoon over a medium heat. Add water and sugar, bring to the boil and simmer for 10 mins.

Bootlegger’s truck


A man had a bottle in his back pocket. When he fell down, he heard something break.

Then he realized the back of his pants were wet. Before looking to see what it was, he said, “I sure hope that’s blood.”

W.C. FIELDS

Comedian Ernest Herne does not want to live without his drink


IT BURN’S SMOKYOriginally adapted from Harry Craddock’s 1930, The Savoy cocktail book, and named after the famous poet Robert Burns. The Bobby Burns was an absolute Prohibition smasher!

40ml Glenmorangie 10yr 10ml Ardbeg 10yr 10ml Benedictine Liqueur 2 Dash Grapefruit Bitters 2 Dash Angostura Bitters 3 Teaspoon Demerara Syrup

Stir all ingredients with ice and add the Nutmeg, Tonka & Cinna-mon crusta to glass. Strain into a chilled Bormioli Old Fashioned glass over ice.

£13.50


GALILEE DECREEFenugreek, a crop usually grown to feed cattle, was a food staple in the fi rst century AD across Europe. During Prohibition, people regularly risked prison for the pleasure of the taste of a distilled spirit and vodka was an easy spirit to produce at home.

25ml Belvedere Vodka25ml Pimm’s No. 15ml Aperol20ml Fenugreek Syrup20ml Lemon Juice

Shake all ingredients with ice and then double strain into a chilled Nick ‘n’ Nora glass with a lemon peel twist and a cracked black pepper half-rim.

£10.50


SPRITZ BERGAMOTTOThe Boulevardier’s creation is ascribed to Erskine Gwynne an American-born writer who founded a monthly magazine in Paris called Boulevardier was published from 1927 to 1932.

25ml Maker’s Mark Kentucky Bourbon 10ml Campari10ml Italicus Rosolio de Bergamotto 100ml Pedrino Ruby Spritz3 Dash Peychaud’s Bitters

Build in a chilled Amboise glass. Stir with ice and top with Pedrino Ruby Spritz. Add Peychaud bitters and garnish with grapefruit wedge.

£12.50


WEST INDIAN, ISLAY LIP SMACKERThe fi rst documented defi nition of the word “cocktail” was in response to a reader’s letter asking to defi ne the word in the May 6, 1806 issue of The Balance and Columbian Repository in Hudson, New York. In the May 13, 1806 issue, the paper’s editor wrote that it was a potent concoction of spirits, bitters, water and sugar; it was also referred to at the time as a bittered sling.

30ml Mount Gay Black Barrel 20ml Port Charlotte Islay Whisky 2 Tsp Salty Syrup5 Drops Chocolate Bitters2 Drops Vanilla Bitters

Stir all ingredients with ice. Add coffee, pepper, salt and sugar rim to Bormioli Old Fashioned glass. Strain cocktail over ice and garnish with orange peel.

£13.50


Salty Syrup

1 Cup Water1 Cup Simple Syrup (1:1) 1 Teaspoon Granulated Salt

Work all ingredients together in a mixing jug and stir until dis-solved.


UGLY BETTYWidely touted as the drink that morphed into the Martini and then the Dry Martini, the Martinez was originally based either on Dutch Genever or Old Tom Gin. Here we’ve used the Botanist Islay Gin, which is slow distilled in “Ugly Betty” (a Lomond Still, developed after World War II, one of the last few in existence).

20ml The Botanist Gin20ml St-Germain Elderfl ower Liqueur 20ml 30&40 Apéritif de Normandie 15ml Lime Juice20ml Fenugreek Syrup

Shake all ingredients with ice and then double strain into a chilled American Whisky Sour glass. Garnish with a Maraschino cherry.

£12.50


Grapefruit & Rosemary Syrup

3 Cups Granulated Sugar2 Cups Water1 Cup Freshly Squeezed Grapefruit Juice 2 Sprigs Fresh RosemarySix 2-inch Strips Grapefruit Zest

In a large saucepan, combine the sugar, water, and grapefruit juice and stir over medium-high heat until the sugar is completely dissolved. Gently bruise the rosemary with the back of a spoon to release some of their oils. Add them to the pot along with the grapefruit zest. Lower heat to medium and let cook for 5 minutes; do not boil.


SCOTCH & SODAScotch and soda is not strictly a cocktail by its most exclusive defi -nition, as it only has two ingredients, although it can be considered a cocktail (of the highball type) in the loosest sense of the term.

50ml Glenfi ddich 15yr Solera 15ml Barley Syrup2 Dash Lemon Bitters Topped Soda Water

Build in a chilled bamboo glass and top up with cracked ice and soda. Garnish with a large wedge of fresh lemon.

£13.50


FLAVOUR YOUR HOOCHLet’s face it, moonshine, or unaged whisky, packs a strong punch, and with this being one of the mass-produced spirits during Prohi-bition, it was fl avoured in earnest.

35ml Reyka Vodka 15ml Crème de Frambois 10ml Licor 4320ml Lime Juice 15ml Sugar Syrup 30ml Cranberry Juice2 Drops Vanilla Bitters 20ml Egg White

Dry shake all ingredients and then hard shake with ice. Double strain into a chilled Speakeasy Coupette and garnish with an Angostura half-spray and star anise.

£11.50


BROTHER FOGARTYThis is our version of the Last Word which appeared in Ted Saucier’s 1951 cocktail book Bottoms Up! In it Saucier states that the cocktail was fi rst served around 30 years earlier at the Detroit Athletic Club and later introduced in New York by Frank Fogarty.

25ml London No. 3 Gin 12.5ml Green Chartreuse 12.5ml King’s Ginger Liqueur 25ml Lime Juice20ml Grapefruit & Rosemary Syrup

Shake all ingredients with ice and then double strain into a chilled Nick ‘n’ Nora glass. Garnish with crystallised stem ginger.

£11.50


BATHTUB SOURBathtub gin refers to any style of homemade spirit made in amateur conditions. The term fi rst appeared in 1920 – the prohibition-era United States – in reference to the poor-quality alcohol that was being made.Our version draws inspiration from gin sour a traditional cocktail that predates prohibition; it’s an elongated version with eight ingredients all working in harmony.

40ml Hendrick’s Gin10ml St-Germain Elderfl ower Liqueur20ml Pineapple Juice20ml Apple Juice20ml Lemon juice20ml Demerara Sugar Syrup20ml Egg White3 Slice Celery

Hard shake all ingredients with ice, remove ice and then reverse shake to increase aeration and foam. Double strain into chilled coupette and garnish with dehydrated cinnamon apple and Angos-tura bitters.

£11.50


KENTUCKY 1803Having fi rst been written about in 1803, where it was described as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning”, the Mint Julep was an American Prohi-bition staple.

40ml Maker’s 46 Kentucky Bourbon 15ml St-Germain Elderfl ower Liqueur 10ml Lime Juice5ml 20yr Tawny Port15ml Fig Syrup3-5 Mint Leaves2 Dash Black Walnut Bitters

Add all ingredients to coppered Morroccan Julep tin. Churn ingre-dients with crushed ice. Top with crushed ice and garnish with mint bouquet and dried fi g. Sprinkle with icing sugar.

£14.50


Fig Syrup

12 Dried Figs (chopped in halves) 500g Demerara Sugar 250ml Water

Chop fi gs in half and put into pan. Bring to a simmer to soften the fi gs and then muddle the fi gs whilst in the pan. Lower heat and sim-mer for 15 minutes. Cover and stand for at least 30 minutes. Remove fi gs and put into the dehydrator. Strain the syrup through double strainer to remove fl esh of the fi gs.


(OUR) PROHIBITION PUNCHOur Prohibition Punch harks back to the style of drinks served during Prohibition to mask the taste of alcohol for an audience used to drinking wine and beer. It’s not overly sweet, but it has a bit of sweetness from the various fruit juices used.

15ml Tullamore D.E.W 12yr 15ml Blackwell Dark Rum 15ml Quinta de la Rosa 2004 Port 15ml Lime Juice15ml Raspberry Cordial2 dash Angostura

Shake all ingredients with ice and double strain into chilled vintage cup with saucer. Garnish with a toasted marshmallow.

£12.50


SOMETHING TO SHOUT ABOUTTime for something different, a modern day classic twist on the Porn-star Martini which was created here in this very city by Douglas Ankrah.

40ml Hennessy Fine de Cognac10ml St-Germain Elderfl ower Liqueur 20ml Passionfruit Syrup20ml Lemon Juice20ml Pineapple Juice3 Dash Peychaud’s Bitters

Hard shake all ingredients (except Peychaud’s bitters) with ice, remove ice and then reverse shake to increase aeration and foam. Garnish with Peychaud’s bitters and baby’s breath blossom fl owers.

£11.50


MEXICAN DOVETAILThe Paloma (Spanish for “dove”) is a tequila-based cocktail mixed with grapefruit. Our twist removes the tequila and adds a few other ingredients for a punchy but delicious alternative.

35ml Bembom Cachaça 15ml Strega Liqueur 3ml Pimento Dram 15ml Chilli Agave Syrup 60ml Grapefruit Juice 20ml Lemon Juice5ml Mezcal Union

Shake all ingredients with ice, and double strain into a Manhat-tan Hi Ball glass with a grapefruit & chilli crusta. Garnish with grapefruit peel.

£12.50

The prohibition law, written for weaklings and derelicts, has divided the nation, like Gaul, into

three parts…wets, drys, and hypocrites.

FLORENCE SABIN


Chilli Agave Syrup

Cup of Water Cup of Agave Syrup 1 Red Chilli Pepper

Combine tall ingredients in a saucepan and bring to a boil. Reduce to a simmer and stir.


AL’S BOOTLEG BOTANICALSThe original Southside drink may have been the preferred beverage of Al Capone, whose gang dominated Chicago’s South Side. The gin consumed by Al Capone’s gang had a rougher fi nish, and required more sweeteners to make it palatable.

25ml Fisher’s Gin5ml Crème de Menthe10ml Crème de Cacao Blanc20ml Lime Juice2 Mint Leaves1 Rosemary Sprig1 Thyme SprigDouble Dutch Spices & Oakwood Tonic

Shake all ingredients (except tonic) with ice and double strain into a chilled bamboo glass. Add ice and top up with tonic. Garnish with mint, thyme, rosemary and dehydrated lime.

£11.50

When I sell liquor, it’s called bootlegging; when my patrons serve it on Lake Shore Drive,

it’s called hospitality.

AL CAPONE


Honey & Pepper Syrup

500ml Honey100ml Water1 Tablespoon Cracked Black Peppercorns

Combine tall ingredients in a saucepan and bring to a boil. Reduce to a simmer and stir.


BILLY’S BEERY BRUISERThe oldest historical mention of a whisky sour was published in the Wisconsin newspaper, Waukesha Plain Dealer, in 1870 and since then it’s come on leaps and bounds.

250ml Maker’s Mark Kentucky Bourbon 25ml Honey & Pepper Syrup 50ml Spitfi re Kentish Ale20ml Lemon Juice

Shake all ingredients with ice, and double strain into chilled retro fi zz glass. Garnish with an ice diamond and sage leaf.

£10.95

the prohibition cocktail listregularly risked prison for the pleasure of the taste of a distilled...

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