cinco lounge menu 2010 english

8/9/2019 CINCO Lounge Menu 2010 English

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As a young boy, i was completely obsessed with tractors. I hadpictures of tractors all over my bedroom walls; I had tractor toys,tractor T-shirts, a tractor carpet, and duvet cover, the wholeworks. I ate, drank and slept tractors. On my 17th birthday, I wasthrilled to get an invitation to go to a tractor factory nearby andtest-drive a brand new tractor.

My excitement was incredible as i told my family and friends. Thegreat day came and I went to the factory for a test-drive.Unfortunately, something went terribly wrong with the tractorwhen I was driving it and it flipped over, trapping and breaking my

leg and knocking a tooth out.

I was so upset and tried to sue the tractor company fornegligence. However, the company would have none of it and toldthere was no liability and that I could get lost!

You can imagine I was very annoyed with this and somehow after awhile lost all the love I had had for tractors and soon vowed toshed them from my life completely and forever.

All the posters came down, the toys were given away - tractorswere GONE.

Many years later, I went into a bar for a drink. Inside, thecigarette and cigar smoke was terrible but through it I saw abeautiful girl seated at the bar on her own. Tears were streamingdown her face.

I asked her what was wrong and she said that the smoke wasmaking her eyes sting and stream with tears.

With that, I looked around and then took a huge breath, sucking inall the smoke. I then walked outside into the car park and blew allthe smoke out again. I went back into the bar where the air is nowclear and sweet and sat down next to the girl.

" That was amazing!" she said, "How did you do that?"" No problem", I said

" I'm an ex-tractor fan"


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THE BARTENDERTHE BARTENDERTHE BARTENDERTHE BARTENDER

A bartender, as a rule, is a person who enjoys the company ofothers, endeavours to solve problems, listens to the woes of the

world, sympathises with the mistreated, laughs with the comedians,cheers up the down-at-heart and generally controls theatmosphere at his or her bar. A bartender is the manager ofmoods, the master of mixology.


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THE COCKTAILTHE COCKTAILTHE COCKTAILTHE COCKTAIL

It is strange that the origin of the famous and mysterious word

cocktail as a term for mixed drinks cannot be preciselyestablished. In an American magazine in 1806 the word cocktail wasfirst defined in print as a mixture of spirits, sugar, water andbitters. The term was certainly not then in common use. Nor doesthe reference preclude its prior regional usage.

One popular notion is that during the American war ofindependence, a tavern keeper called Betsy Flanagan, whosepremises were frequented by Lafayettes as well as Washingtons

officers, once prepared a meal of chickens she filched from apro-British neighbour. To celebrate this victory she decoratedglasses used at the feast with bird feathers. Her Frenchcustomers toasted her with cries of Vive Le Cocktail.


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RIGHT SAID FREDRIGHT SAID FREDRIGHT SAID FREDRIGHT SAID FRED 7.50Fragrant cardamom pods muddled with chunks of fresh pineapple,shaken with Pampero rum and lime wedges, double strained into amartini glass.

HUGOHUGOHUGOHUGO----AAAA----GOGOGOGO----GOGOGOGO 8.00Pampero rum shaken with Liquor 43, lime juice, and fresh ginger,shaken and strained over fresh ice, showered with a lemon zest.

HOT TUBHOT TUBHOT TUBHOT TUB 8.00Pampero rum, Grand Marnier, orange oil and a hint of cinnamon

flamed in a brandy balloon.

MILLY VANILLYMILLY VANILLYMILLY VANILLYMILLY VANILLY 7.50The Rolls Royce of Mojitos - hazelnut and vanilla liqueur muddledwith Pampero rum, mounds of fresh mint, lime and white sugar,spiked with champagne.

THE MAN FROM UNCLETHE MAN FROM UNCLETHE MAN FROM UNCLETHE MAN FROM UNCLE 7.50Smashed fresh mint leaves and pineapple wedges, muddled withhalf a lime and sugar, lengthened with Pampero rum and freshpineapple juice, served in a tall glass over crushed ice.

JULESJULESJULESJULES 7.50Pampero rum, fresh mint, lime and sugar muddled with raspberriesand charged with soda.


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MAISIAACMAISIAACMAISIAACMAISIAAC 8.50One of the most refreshing cocktails on our menu comprisingElement 8 rum, fresh lemon juice, sugar syrup and fresh corianderstalks, muddled and served in a tall glass, topped with soda and alemon zest.

UTTERLY BUTTERLYUTTERLY BUTTERLYUTTERLY BUTTERLYUTTERLY BUTTERLY 8.50Fresh nutmeg, butter, apple, cloves, lemon, all spice and Element 8rum heated up with pressed apple juice.

CHARLIE BROWNCHARLIE BROWNCHARLIE BROWNCHARLIE BROWN 9.00Appleton VX rum, Grand Marnier Louis Alexander and lemon juice

shaken and balanced with gomme, touched up with a orange zest.

LEMON TREELEMON TREELEMON TREELEMON TREE 8.00Myers Jamaican rum, juicy pineapple wedges muddled together withlemon, lengthened with pineapple juice, served straight up.

LOSE YOUR LICENCELOSE YOUR LICENCELOSE YOUR LICENCELOSE YOUR LICENCE 10.00Pass your car keys to the bartender or simply take a taxi afterthis one, Wray and Nephews Famous Over proof Rum with Jamaicanginger beer, lemon and sugar to balance.

JINGLE BELLS BATMAN SMELLSJINGLE BELLS BATMAN SMELLSJINGLE BELLS BATMAN SMELLSJINGLE BELLS BATMAN SMELLS 9.50Wray and Nephew rum, cognac and black raspberry liquor, flamedwith slightly caramelized pineapple wedges, served in a brandyballoon.


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BLACK PEPPER AND BASILBLACK PEPPER AND BASILBLACK PEPPER AND BASILBLACK PEPPER AND BASIL 7.00Ripped basil leaves, freshly squeezed lemon juice and a touch ofblack pepper lengthened with Tanqueray gin, sugar syrup, and asplash of soda, sprayed with an orange zest.

SWEETHEART SOPHIESWEETHEART SOPHIESWEETHEART SOPHIESWEETHEART SOPHIE 8.00Fresh grapefruit juice mixed with a large measure of Tanqueray ginlengthened with ginger beer, sprayed with a lemon twist.

MORNING GLORY MARTINIMORNING GLORY MARTINIMORNING GLORY MARTINIMORNING GLORY MARTINI 7.00A tangy mix of fresh marmalade, Tanqueray gin, Grand Marnier andlemon juice, spiked with sugar to sweeten, shaken and poured intoa martini glass.

MELON FROTHMELON FROTHMELON FROTHMELON FROTH 7.00Tanqueray gin shaken with melon, balanced with fresh lime, sugar,then charged with soda.

GIN GARDENGIN GARDENGIN GARDENGIN GARDEN 7.00A thirst-quenching mix of Tanqueray gin, fresh mint leaves, limejuice and sugar syrup, shaken and served long over cubed ice, andtopped with sparkling water.

DID YOU SAWDID YOU SAWDID YOU SAWDID YOU SAW 7.00Freshly squeezed grapefruit, orange, and lemon juice, spiced upwith Tabasco and a large measure of Tanqueray gin.


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ZESTY MARTINIZESTY MARTINIZESTY MARTINIZESTY MARTINI 7.50

Juicy fresh pineapple, a slither of ginger, coriander sticks andKetel One vodka shaken and sweetened with pineapple and sugar.Fine strained.

PRINCESS SCARLETPRINCESS SCARLETPRINCESS SCARLETPRINCESS SCARLET 7.50Sweet lychee puree, Ketel One vodka, limoncello, and bitter tastingCampari. A hint of sugar syrup, shaken and served up in a large

martini glass. An exceptional combination.

LEMONBERRYLEMONBERRYLEMONBERRYLEMONBERRY 7.50Smirnoff citron vodka shaken delicately with mixed berries, vanilla,sugar, and lemon, double strained into a cocktail glass.

CINCO ESPRESSO MARTINICINCO ESPRESSO MARTINICINCO ESPRESSO MARTINICINCO ESPRESSO MARTINI 7.50For coffee lovers! A sophisticated, smooth flavor of plainchocolate liqueur, a hint of hazelnut, dark cacao and sugar shakenvigorously with a shot of coffee. Double strained into a martiniglass and finished with a trio of fresh coffee beans.

HAKKAHAKKAHAKKAHAKKA 7.50A seductive combination of Ketel One vodka, coconut, passion fruitand lime, balanced and topped up with lychee juice, served long.


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BITTERSWEETBITTERSWEETBITTERSWEETBITTERSWEET 7.50

A cocktail to tingle the taste buds with the diverse flavors ofapricot brandy and trip sec with fresh lime and grapefruit juices,charged with Ketel One vodka. Shaken and double strained.

APPLE AND EVEAPPLE AND EVEAPPLE AND EVEAPPLE AND EVE 8.00My version of the Appletini, granny smiths muddled with BisonGrass vodka balanced with freshly squeezed lemon juice and appleinfused sugar.

MADAGASCAR BOURBONMADAGASCAR BOURBONMADAGASCAR BOURBONMADAGASCAR BOURBON 7.50Smirnoff vanilla vodka fresh pineapple wedges shaken with vanillalemon and sugar, straight up in a large martini.

MADELINE HAYSMADELINE HAYSMADELINE HAYSMADELINE HAYS 7.50Absolut pepper, Tabasco, orange, and lemon combined to make aspice little number.

GREEN DESTINYGREEN DESTINYGREEN DESTINYGREEN DESTINY 7.50A tantalizing combination of muddled fresh kiwi, cucumber, andbison grass vodka lengthened with apple juice.


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CARLITAS WAYCARLITAS WAYCARLITAS WAYCARLITAS WAY 7.50Juicy fresh strawberries, a dash of balsamic vinegar, fragrantbasil leaves and a good dose of Tequila Jos Cuervo EspecialReposado, shaken and double strained into a large martini glass,

served with a cracked black pepper rim. Perfect for lovers of themargarita cocktail.

PINK MOJITOPINK MOJITOPINK MOJITOPINK MOJITO 7.50A lengthy and flavorsome concoction of Jos Cuervo tequila,cranberry juice, mint, lime and brown sugar.

BEETROOT MARGARITABEETROOT MARGARITABEETROOT MARGARITABEETROOT MARGARITA 7.50A unique twist to a classic margarita, adding fresh beetroot tothe mix of Jos Cuervo tequila, fresh lime and sugar, served in amartini glass.

PSST PSSTPSST PSSTPSST PSSTPSST PSST 7.50Vanilla sugar, Jos Cuervo tequila and passion fruit juice shakenwith freshly squeezed lemon.


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AINT THAT A PEACHAINT THAT A PEACHAINT THAT A PEACHAINT THAT A PEACH 7.50If you like, peaches and cream this one is for you, doused in JosCuervo tequila with a vanilla cream.

BELLS OF ST CLEMENTSBELLS OF ST CLEMENTSBELLS OF ST CLEMENTSBELLS OF ST CLEMENTS 9.00Fresh orange, lemon, and ginger juice marinated together withCentenario Aejo tequila for one of the freshest drinks on the list.

JUST Z NOJUST Z NOJUST Z NOJUST Z NO 9.00A generous shot of Centenario Resposado tequila, Kahlua andchunks of fresh pineapple, shaken and double strained into achilled martini glass.

Brbara Mariana Pinto cocktail competition winners entry:Brbara Mariana Pinto cocktail competition winners entry:Brbara Mariana Pinto cocktail competition winners entry:Brbara Mariana Pinto cocktail competition winners entry:

JONAS THE CACTUSJONAS THE CACTUSJONAS THE CACTUSJONAS THE CACTUS 8.00A flavorsome combination of Jose Cuervo tequila, Aperol, freshlemon and grapefruit juices, sweetened with a dash of sugar syrup,shaken and double strained into a martini glass.


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8 BALL8 BALL8 BALL8 BALL 7.50A line of honey blended with freshly made espresso coffee, J&Bwhisky and Kahlua shaken hard and served up.

MOVIN TO THE COUNTRYMOVIN TO THE COUNTRYMOVIN TO THE COUNTRYMOVIN TO THE COUNTRY 7.50Cincos homemade peach mix fused with J&B whisky fresh lemonjuice and cinnamon sugar, dry shaken then double strained.

SUMMER RAESUMMER RAESUMMER RAESUMMER RAE 7.50Blackberries, strawberries and J&B whisky whipped up with vanilla

then charged with soda.

HOT TODDY TWISTHOT TODDY TWISTHOT TODDY TWISTHOT TODDY TWIST 7.50My version of the classic Hot Toddy, all the usual suspects butwith the added twist of Drambuie.

SHERLOCK TONESSHERLOCK TONESSHERLOCK TONESSHERLOCK TONES 8.00J&B whisky, pressed apple and lemon juice, with coconut ice creamserved over ice with a spoon.


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LYNCHBURG LEMONADELYNCHBURG LEMONADELYNCHBURG LEMONADELYNCHBURG LEMONADE 7.50The drink was created and given its name by Alabama restaurantand lounge owner Tony Mason in 1980. Jack Daniels, triple sec,fresh lemon juice lengthened with lemonade, served long over cubedice.

CABARETCABARETCABARETCABARET 8.50A majestic fusion of Makers Mark bourbon, Grand Marnier andLiquor 43 shaken with Angostura Bitters, fine strained into achilled martini glass.

KENTUCKY KENKENTUCKY KENKENTUCKY KENKENTUCKY KEN 8.50A smooth blend of Woodford reserved bourbon, crme de peche anda dash of Pimms no.1, built and poured into a sling glass, toppedwith ginger ale.

FOR PETES SAKEFOR PETES SAKEFOR PETES SAKEFOR PETES SAKE 9.50Laphroaig 10yrs lemon and a hint of vanilla whisked up shaken anddouble strained into an old-fashioned glass.


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PICK ME PICK MEPICK ME PICK MEPICK ME PICK MEPICK ME PICK ME 6.00Coconut ice cream floated on top of apple, lemon, and limejuicebalance with ginger beer

BIG TOMBIG TOMBIG TOMBIG TOM 5.00Blackberries, cranberries, strawberries, vanilla, and lemon shakenand topped with crushed ice.

DANIELAS COCONUTSDANIELAS COCONUTSDANIELAS COCONUTSDANIELAS COCONUTS 5.00Homemade lychee puree, coconut cream, and passion fruit juice,shaken and strained over fresh ice, balance with lemon and gomme.

LOVELY JUBBELYLOVELY JUBBELYLOVELY JUBBELYLOVELY JUBBELY 5.00Muddled cucumber, kiwi, apple and fresh lemon, lengthened withapple juice. Served long in a bamboo glass.

ORANGE BLOSSOMORANGE BLOSSOMORANGE BLOSSOMORANGE BLOSSOM 5.00Fresh orange juice dry shaken with lemon, lemon sugar, andTabasco.


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JEMIMA PUDDLE DUCKJEMIMA PUDDLE DUCKJEMIMA PUDDLE DUCKJEMIMA PUDDLE DUCK 5.00Pieces of fresh pineapple, mint leaves, lime and sugar, muddled withcrushed ice and lengthened with pineapple juice.

TRULY SCRUMPTIOUSTRULY SCRUMPTIOUSTRULY SCRUMPTIOUSTRULY SCRUMPTIOUS 5.00Fresh apple juice, homemade apple puree, a hint of cinnamon syrup

and lime juice.

LEMON AND CINNAMON ICED TEALEMON AND CINNAMON ICED TEALEMON AND CINNAMON ICED TEALEMON AND CINNAMON ICED TEA 5.00Fresh lemon juice, homemade cinnamon syrup, grated cinnamon and

jasmine tea.

BLOODY SHAMEBLOODY SHAMEBLOODY SHAMEBLOODY SHAME 6.00Smashed basil leaves and chunks of fresh cucumber lengthenedwith tomato juice. Seasoned with dashes of tabasco andworcestershire sauce, a squeeze of lemon juice, a pinch of salt andcracked black pepper.

LING LINGLING LINGLING LINGLING LING 5.00Coconut, milk, cream and fresh mixed berries muddled and shaken,served on cubed ice.


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All the cocktails listed on this page are made with premium spirits;some of the best vodkas, gins, rums, whiskies and bourbons on

the market today. Weve developed this list to enable our clientsto experiment with new products and flavors, and moreimportantly, to simply enjoy cocktails made with spirits known asthe cream of the crop.


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THE DURHAMTHE DURHAMTHE DURHAMTHE DURHAM 40.00Appleton 21 yrs, a rare and splendid rum from Jamaica, blendedwith Grand Marnier Louis Alexander, a special edition blended bythe companys master distiller in honor of the inventor of the li-queur, flamed in a brandy balloon glass with orange zests.Appleton 21 sports a coppery/tawny hue and perfect purity; thealluring aroma is floral with a mixture of vanilla, orange peel, muskand coca. Grand Marnier Louis Alexander blends the subtlefragrances of tropical oranges with a selection of the finestcognacs.

TANQUERAY 10 GIN MARTINITANQUERAY 10 GIN MARTINITANQUERAY 10 GIN MARTINITANQUERAY 10 GIN MARTINI 12.50Fresh botanicals and hints of citrus give exquisite flavor and asmooth finish to this quadruple distilled premium gin. Refreshinglyunique, tanqueray 10 is perfect for a truly fresh tasting martini.

ELEMENTS EIGHT GOLD DAIQUIRIELEMENTS EIGHT GOLD DAIQUIRIELEMENTS EIGHT GOLD DAIQUIRIELEMENTS EIGHT GOLD DAIQUIRI 12.50This is a sensuous, smooth, and complex super premium rum thatwill also appeal to deluxe whisk (e) y drinkers. With itsexceptionally long finish, this rum keeps coming back, and surpriseswith new flavours exploding on the palette on each return.

ULTIMAT MARTINIULTIMAT MARTINIULTIMAT MARTINIULTIMAT MARTINI 15.00

Thanks to its base distillate, which is made of Wheat, Rye andPotato and low number of distillations (3), Ultimat provides us witha neutral and pure product. There are no high tasting notes ofpotato and it has the smoothness and elegance of the cereals.


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GRAN CENTENARIO AEJO MARGARITAGRAN CENTENARIO AEJO MARGARITAGRAN CENTENARIO AEJO MARGARITAGRAN CENTENARIO AEJO MARGARITA 15.00This tequila has been aged for 24 months in French Oak barrels. Itgives us a very smooth and mellow taste in the mouth thatreminds us of honey. We can feel a soft essence of citrus andvanilla but it also gives us a complex aftertaste thanks to thebalance between notes of agave and wood.

GIN MARE MARTINIGIN MARE MARTINIGIN MARE MARTINIGIN MARE MARTINI 10.00We find ourselves with a very different gin thanks to its

Mediterranean botanicals. Arbequina Olive gives us a very pleasingoily flavour in the mouth that is in harmony with other drynotes from thyme and rosemary. Its well rounded with basil in thefinal blend.

JOHNNY WALKER BLUE LABEL WHISKY OLD FASHIONEDJOHNNY WALKER BLUE LABEL WHISKY OLD FASHIONEDJOHNNY WALKER BLUE LABEL WHISKY OLD FASHIONEDJOHNNY WALKER BLUE LABEL WHISKY OLD FASHIONED 35.00A classic old fashioned, made with the extremely respected JohnnyWalker Blue Label scotch whisky, angostura bitters and sugar.Blue Label is specially blended to recreate the authentic characterand flavour of some of the earliest whisky blends created in the19th century, giving it a rich, peaty taste combined with a smooth,distinctly malty flavour.

G VINE NOUAISON MARTINIG VINE NOUAISON MARTINIG VINE NOUAISON MARTINIG VINE NOUAISON MARTINI 12.50Amplifies the aromas of the spices, yet retains the sensual andsilky grape base as well as the subtle floral note. Superb in a drymartini.


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G VINE FLORAISON MARTINIG VINE FLORAISON MARTINIG VINE FLORAISON MARTINIG VINE FLORAISON MARTINI 12.50This is just amazingly different than any other gin I haveexperienced, the floral intensity is so smooth, soft, and feminine.So sexy, that my tongue tingles like that first kiss you have whenyou are falling in lust with someone new and exciting.

ELEMENTS EIGHT PLATINUM MOJITOELEMENTS EIGHT PLATINUM MOJITOELEMENTS EIGHT PLATINUM MOJITOELEMENTS EIGHT PLATINUM MOJITO 12.50The harmonious balance of the eight key elements renders the

super premium rum pure and flavourful. It can be enjoyed straight ,on the rocks or like we have done here in a mojito.

MAKERS MARK OLD FASHIONEDMAKERS MARK OLD FASHIONEDMAKERS MARK OLD FASHIONEDMAKERS MARK OLD FASHIONED 12.50Rich in flavour yet soft on the palate, one of the best bourbonson the market today. Distinctive and complex, yet possess therefinement and balance found in a finely crafted malt or cognac,refreshing and pleasant. In addition, the enjoyment is always anexperience of the total.

BELOW 42 VODKA MARTINIBELOW 42 VODKA MARTINIBELOW 42 VODKA MARTINIBELOW 42 VODKA MARTINI 12.50

Central Aotearoa, in New Zealand, is 42 degrees below the equator,which is where Below 42 was conceived. An exceptional vodka,international judges have applauded Below 42 for the controlledflavour that produces flavour rather than heat.


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THE HANGOVER POEMTHE HANGOVER POEMTHE HANGOVER POEMTHE HANGOVER POEM

AAAA's for Amnesia, because, with regret, I forgotwhat I drank when I drank to forget.

BBBB is for Beer, whose sweet comfort I sought;It's uncomfortable knowing how many I bought.

CCCC is for Cocktail, and, like how they're made,I'm muddled, and shaken, and not natural shades.

DDDD is for Drinking, my primary viceNow my bloodstream is ten percent Cointreau onice

EEEE's for Electrolytes, causing the fogThat can only be cleared by a Hair of the Dog.

FFFF is for Finding Myself Tucked In Bed,With the cab ride a memory gone from my head.

GGGG is for Gin, and I had mine with tonic,Now my snoring and belching are quiteinharmonic.

HHHH is for Headache, and How Did I GetA tattoo on my arse and a sheep for a pet?

IIII is for Ice, which, as well as some chips,Are the only near-solids that passed throughmy lips

JJJJ is for Just When I'm On My Way Out,A friend with a credit card yells "It's my shout!"

KKKK's Karaoke, and I thought I'd try itFrom "Khe Sanh" to Kylie, I should've been quiet.

LLLL is for Lager, and also for Lout,Said together, descriptive of me when I'm out.

MMMM's for Mojito, Martini, and more:Margarita, Manhattan, and Me On The Floor.


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NNNN is for Nausea, and I've little doubtThat my insides are liquid, and want to come out.

OOOO is for Oh Dear, I Think I Recall that I dancedon the bar with no clothes on at all.

PPPP is for Pissed, and for Pickled, and PrayPass the Panadol, Please make the Pain go away.

QQQQ is for Quiet! Don't make such a din,'Cause my head feels like something aRottweiler's in.

RRRR is for Retching, quite good for the soul; I can

work on my abs whilst I'm hugging the bowl.

SSSS is for Sangria, guzzled in Spain,And in quantities injurious to my brain.

TTTT is for Toilet, cool solid and white;The friend I embrace at the end of the night.

UUUU is for Under the Table, and soNow I'm Under the Weather, and moving quiteslow.

VVVV is Vodka they say it doesn't smellYet they've not whiffed my breath, from thearmpit of Hell.

WWWW's Water, on which I depend,

'Cause my mouth is as dry as a camel's rear end.

XXXX marks the spot, they say, where treasure lies,But it marks not these spots here in front of myeyes.

YYYY's yesterday, and the words I said then,Which were something like "I'm never drinkingagain."

ZZZZ is for forOh look, bugger it. Scotch, please.

Written by Jo BlogsWritten by Jo BlogsWritten by Jo BlogsWritten by Jo Blogshttp://jo-joblogs.blogspot.com/


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THE MARTINITHE MARTINITHE MARTINITHE MARTINI 7.00/20.00Get me out of this wet coat and into a dry martini aninteresting and appropriate quote by Mae West, regarding thisclassic cocktail. Opt between Tanqueray gin or Ketel One. Olives,green or black? With a twist? How about a Gibson with pearlonions? A Franklin with 2 olives? A Gimlet with Roses LimeCordial? Or a Number 1 with an onion and an olive? Beadventurous, try a Dirty Martini (with olive brine), or perhaps aSmoky Martini with a rinse of scotch. For a refreshing change tryan in season fresh fruit martini watermelon, passion fruit,

raspberry, apple the list goes on. For a touch of spice, try aCajun Cucumber Martini or go the extra mile with a superior martiniusing Belvedere, or Grey Goose Vodka, alternatively Tanqueray 10premium gin. How about a Bradford, shaken not stirred, just theway 007 likes it. Fancy both Tanqueray gin and Ketel One? Ask fora Vespa. Whatever you like!

MARGARITAMARGARITAMARGARITAMARGARITA 8.00The classic margarita with Jos Cuervo tequila, Cointreau andfresh lime juice, straight up or on the rocks, with or without asalt rim. Just please, please dont murder a great drink by askingfor it blended.

MAI TAIMAI TAIMAI TAIMAI TAI 8.00Trader Vics original blend of aged Jamaican rum, orange curacao,fresh lime, orgeat (almond) syrup and rock candy, shaken andserved short on cubed ice.


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CAIPIRINHACAIPIRINHACAIPIRINHACAIPIRINHA 7.00Originally a peasants drink whose popularity has seen it top thelists of leading cocktail bars around the world. Simply made withCachaca Sagatiba, fresh lime and sugar. Substituting CachacaSagatiba for Ketel One equals a Capriovska. If you preferTanqueray gin, ask for a Crushed Gimlet. Why not try the nationaldrink of Cuba, a Mojito made with Pampero Rum and mint,alternatively try a Mint Julep using Makers Mark.

MANHATTANMANHATTANMANHATTANMANHATTAN 8.00Amazingly, in New York they still serve this timeless classic on therocks. Originally made with Canadian Club Rye Whisky, Angosturabitters and sweet vermouth. These days the rye whisky can besubstituted for Bourbon, Scottish (Rob Roy) or Irish whiskey, andthe Martini Rosso for Martini Bianco. If you cant make up yourmind, why not try a Perfect (both sweet and dry vermouth).

RAFFLES SINGAPORE SLINGRAFFLES SINGAPORE SLINGRAFFLES SINGAPORE SLINGRAFFLES SINGAPORE SLING 8.00The only raffles recipe Tanqueray gin, Benedictine, orange and

apricot shaken with lime juice, Angostura bitters and pomegranatesyrup, strained over cubed ice then crowned with cherry liqueur.Accept no substitute.


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COSMOPOLITANCOSMOPOLITANCOSMOPOLITANCOSMOPOLITAN 8.00/10,00Popularized by the series Sex & the City, the Cosmopolitan is acombination of citrus vodka, Cointreau, cranberry juice and asqueeze of fresh lime. Try a Hudson Cosmopolitan made with StoliOrange, a Rude Cosmo with Cuervo traditional tequila, or a CincoCosmo made from lemon and orange infused Ketel One. All comewith a flamed orange zest.

MULESMULESMULESMULES 8.50The Moscow Mule has spawned a whole family of imitators of theoriginal recipe Ketel One, lime and ginger beer. Variations includethe Jamaican Mule with rum, Irish Mule with whiskey, Mexican Mulewith tequila or Kentucky Mule with bourbon. Or try our Honey DewMule, made with honey vodka. If you prefer a spicy drink, try aDark n Stormy, the national drink of Bermuda. Not served in

copper mugs here though!

OLD FASHIONEDOLD FASHIONEDOLD FASHIONEDOLD FASHIONED 8.50Like the Martini, the glass this cocktail is served in has taken thename of the drink. A labor-intensive procedure is absolutelyessential to perfect the taste of this drink. A good Old Fashioned

will take 10 minutes to perfect as the blending of the makersmark, Angostura bitters and sugar requires gradual build and stir.Please be patient, trust us its worth the wait. Theexperimental person might like a Sazerac rinsed with absinthe.


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BLOODY MARYBLOODY MARYBLOODY MARYBLOODY MARY 7.50Bloody Mary recipes are as personal as Martinis. Variations on thetheme use everything from Tanqueray Gin (Red Snapper), tequila(Bloody Maria), or whisky (Bloody Joseph) as a base. Purists willonly use tabasco, Worcestershire sauce, salt and pepper, and lemonas spices but everything from oysters, horseradish, dry sherry,red wine, cucumber, garlic, onions, V8 and even ketchup can beadded. If youre feeling a little hung-over, the B vitamins in thetomato will certainly be helpful, although it works like most

pick-me-ups by getting you drunk. If you cant hack the pace, try aBloody Shame (virgin).

MILANOMILANOMILANOMILANO----TORINOTORINOTORINOTORINO 7.00A classic aperitif of Campari and Rosso Vermouth, renamed by theItalians during prohibition as an Americano an ambiguouscompliment to the huge amount of Americans who enjoyed the drink.Poured over mounds of ice and finished with a citrus duet, soda isoptional. For an Americano with more of a kick, try a Negroni, justadding Tanqueray Gin to the combination.

COLLINSCOLLINSCOLLINSCOLLINS 7.50A classic combination of spirit, lemon and sugar that has been

around since the early 1800s. Tom Collins with Old Tom Gin, JohnCollins with London dry gin, Sandy Collins with whisky, Pierre Collinswith brandy, Pedro Collins with Pampero Rum, or try acontemporary classic, the Raspberry Collins.


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WHISKYWHISKYWHISKYWHISKY

From its earliest days, whisky has been known for its curative andcreative properties. It evolved into a unique cultural icon of thepeople who savoured it. It has charmed the saints and tormentedsinners. Each country, each distiller and blender has made adistinct interpretation of this drink. Today, whisky is enjoying yetanother revival as a cultural icon.

The name Bourbon comes from Bourbon County, Kentucky, which, in

the 1700s covered a large portion of Kentucky and was a point ofdeparture for whisky moving down the Ohio River to the West andNew Orleans.

That area originally got its name from France. The Frenchsupported the Americans during the Revolutionary War and theruling family at the time was called Bourbon, so, in gratitude, thatarea was named after them.

But it was not until 1964 that Bourbon got a serious legal seal ofapproval when the US Congress declared Bourbon a distinctproduct of the United States.


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BLENDEDBLENDEDBLENDEDBLENDEDJ&BJW Red LabelJamesonFamous GrouseBushmillsChivas Regal 12ysJW Black LabelBlack BushJW Green Label 15ysJW Blue LabelJames Martin fine and rare 30ys

MALTMALTMALTMALTLaphroaig 12ys

Highland Park 12ysGlemorangieTalisker 10 ysClynelish 14ysGlenfiddich 12ysSpringbank 10ysLagavulin 16ysThe Macallan 12ysAuchentoshan 21ys

BOURBONBOURBONBOURBONBOURBONJack Daniels (sour mash)Four RosesBuffalo TraceWild Turkey 12ysMakers MarkWoodford Reserve

Makers Mark Gold Label

P R I C E S B A S E D O N 6 0 m l

7.007.007.007.007.507.508.008.008.5012.0035.00

8.50

8.509.509.509.5011.0011.0012.0012.0055.00

7.007.008.509.0010.0012.50

18.00

ALL MIXES ARE PLUS 1.00

RUMRUMRUMRUM


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RUMRUMRUMRUM

The Caribbean region is the traditional home of rum. It is widelybelieved that Christopher Columbus, on his second voyage ofdiscovery, brought cane cuttings with him to this area. It was soon

discovered that the islands conditions were so suited to canegrowing that it flourished immediately. However, it wasnt until thearrival of the Spanish explorers, who were experienced in the artof distillation, that productions became more advanced. This laidthe foundations for the industry in the decades that followed.

GINGINGINGIN

While it was the English who perfected the gin we know today, theoriginal recipe was, in fact, based on a juniper-flavoured concoction

created in Holland during the 14th century. This early drink wasgiven the name jenever or genever, the Dutch word for juniper.However, when a Dutchman by the name of William of Orange wascrowned King of England in 1689, this name soon became gin andhe was largely responsible for bringing the spirit to his newhomeland.

TEQUILATEQUILATEQUILATEQUILA

Contrary to popular belief, tequila is not made from the cactus.Rather, it is produced from the blue agave (pronounced

UH-gar-vay) plant, a succulent relation of the lily, of which thereare over 200 different species.

RUMRUMRUMRUM


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GINGINGINGINTanquerayGin MareBeefeaterBombay

G Vine NouaisonG Vine FloraisonHendricksBeefeater 24Tanqueray Ten

7.007.007.007.50

10.0010.0010.0012.5012.50

TEQUILATEQUILATEQUILATEQUILAJos Cuervo GoldOlmec GoldJos Cuervo TraditionalCentenrio Plata

Centenrio ReposadoCentenrio Aejo

7.507.507.508.50

10.0015.00

RUMRUMRUMRUMPamperoCaptain Morgans SpicedCaptain Morgans BlackHavana ReserveMount Gay Eclipse

Angostura 1919Appleton V/XAppleton ExtraElement Eight PlatinumElement Eight GoldWray & Nephew Over proof rumHavana Club 15 G ReservaMount Gay Extra OldAppleton 21ys

7.007.007.008.008.00

8.008.509.0010.0012.5012.5020.0035.0045.00


VODKAVODKAVODKAVODKA


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The King of white spirits. It represents all that is good in ourpurest white liquor. Anyone who dismisses this ancient tipple asbeing flavourless or tasting of nothing should come on a

journey through the ages and see the involved process that goesinto creating a spirit as sublime, complex and refreshing as vodka.

COGNACCOGNACCOGNACCOGNAC

Cognac is situated on the river Carente between the towns ofAgouleme and Saintes. The majority of the town has been built onthe river's left bank, with the smaller right bank area known as

the Saint Jacques district.

The town is situated on one of the pilgrimage routes to Santiagode Compostela.

The town gives its name to one of the world's best-known typesof brandy or eau de vie. Drinks that bear this name must be madein certain areas around the town of Cognac and must be made

according to strictly-defined regulations in order to be grantedthe name Cognac.



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MISCELLANEOUSMISCELLANEOUSMISCELLANEOUSMISCELLANEOUSYellow ChartreussAmarettoGrand MarnierPamaStregaGrand Marnier LAlexander

7.007.007.007.007.0010.00

SmirnoffWybrowaAbsolutBelow 42 VodkaKetel One

Wybrowa Single EstateGrey GooseBelvedereUltimatRoberto CavalliStolichnaya ElitULuvka

7.007.007.008.008.00

8.5010.0010.0015.0015.0020.0020.00

COGNACCOGNACCOGNACCOGNACMartell V.S.Remy Martin V.S.O.P.Courvoisier V.S.O.P.Hennessy FineHennessy X.O.

9.009.5012.5025.0035.00


APPLE & BLUEBERRYAPPLE & BLUEBERRYAPPLE & BLUEBERRYAPPLE & BLUEBERRY 4.00


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A delicious blend of 45 percent crushed apple juice and 5 percentblueberry juice with Belvoir spring water and sweetened withgrape juice. The crisp apple combines beautifully with the sweetblueberry juice to make a deliciously light and very refreshingdrink.

APPLE & ELDERFLOWERAPPLE & ELDERFLOWERAPPLE & ELDERFLOWERAPPLE & ELDERFLOWER 4.00A refreshing blend of crisp apple juice with the perfect amount ofscented pressed elderflowers to give it a delicate sweet flavour,

reminiscent of summer days.

PEAR & RASPBERRYPEAR & RASPBERRYPEAR & RASPBERRYPEAR & RASPBERRY 4.00A delicate fruity blend of 41 percent pressed pear juice and 11percent pressed raspberry juice. A little grape juice is added for

sweetness but the real taste of the English garden is here.

RHUBARB & GINGERRHUBARB & GINGERRHUBARB & GINGERRHUBARB & GINGER 4.00Fresh pressed rhubarb juice, pressed on the farm, with all its

cleansing benefits is mixed with pressed raw ginger juice to makean astonishingly crisp and zingy taste. 50 percent crushed rhubarbjuice makes for a really zippy taste. A wake up for the tastebuds and very cleansing.

PINEAPPLE & GRAPEFRUITPINEAPPLE & GRAPEFRUITPINEAPPLE & GRAPEFRUITPINEAPPLE & GRAPEFRUIT 4.00A perfect blend of sweet pineapple juice and sharp grapefruitjuice, mixed with Belvoir Spring Water and a little grape juice togive a deliciously fruity, refreshing drink. Calypso time!

ELDERFLOWERELDERFLOWERELDERFLOWERELDERFLOWER 4.00M d 100% t ll f h d i k d ld fl f h l


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Made 100% naturally from handpicked elderflowers, fresh lemonjuice and lightly carbonated Belvoir spring water. This gives it anexquisitely delicate scented taste. Serve chilled as a sophisticatedand refreshing alternative to alcohol at any time or add white winefor aromatic spritzers or mix with gin or vodka for great cocktails.

PEAR & ELDERFLOWERPEAR & ELDERFLOWERPEAR & ELDERFLOWERPEAR & ELDERFLOWER 4.00Made from crisp pressed conference pear juice and our own homegrown Elderflowers, this is an exceptionally delicious twist on ourElderflower press. Serve over ice for a refreshing summer drink.

LIME & LEMONGRASSLIME & LEMONGRASSLIME & LEMONGRASSLIME & LEMONGRASS 4.00A deliciously aromatic blend of fresh lime juice and a hand-madeextract of lemongrass to give a crisp and refreshing soft drink.Wonderful chilled and makes a superb cocktail with vodka.

POMEGRANATE & RASPBERRYPOMEGRANATE & RASPBERRYPOMEGRANATE & RASPBERRYPOMEGRANATE & RASPBERRY 4.00A soft, fruity blend of the "Superfruit" pomegranate and thesweet summer taste of raspberries. This delicious, exoticcombination provides a perfect alternative to alcohol.

CRANBERRYCRANBERRYCRANBERRYCRANBERRY 4.00

A refreshing blend of the finest cranberry juice (15%) with a touchof blackcurrent and blueberry juice which gives a deliciously dry,fruity taste. Mix with vodka for a perfect "Sea Breeze" or drinkstraight for a healthy cooler.

SUMMER COOLERSUMMER COOLERSUMMER COOLERSUMMER COOLER 4.00Fresh cucumber, fresh mint extract (done on the farm), withbubbling spring water. What better way to refresh your body andsoul on a balmy summer day than with the new Summer Coolerpress? Ready to serve, this delightful and unique blend is a real


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WHITE WINEWHITE WINEWHITE WINEWHITE WINE

Herdade da Figueirinha Reserva, 2008Herdade da Figueirinha Reserva, 2008Herdade da Figueirinha Reserva, 2008Herdade da Figueirinha Reserva, 2008 4.00 gl / 14.50 btPresents a lemony colour, tropical fruits flavour, light andrefreshing.

Maritvora, DOC Douro, 2008Maritvora, DOC Douro, 2008Maritvora, DOC Douro, 2008Maritvora, DOC Douro, 2008 19.00 bt

40% of the wine was fermented in stone lagares and foot

trodden. The remaining 60% was fermented in temperature-

controlled stainless steel wine vats for 10 days. Dona Berta, Reserva Rabigato 2008Dona Berta, Reserva Rabigato 2008Dona Berta, Reserva Rabigato 2008Dona Berta, Reserva Rabigato 2008 26.00 btIt has a lemony colour and a shiny appearance. The aroma isdelicate, with floral and fruity notes, reminiscent of green appleand honeysuckle. Thanks to the noble caste of Rabigato, this wineis singular, rare, great to drink, because of the delicacy of its

flavour.

GREEN WINEGREEN WINEGREEN WINEGREEN WINE

Muros Melgao, Alvarinho 2005Muros Melgao, Alvarinho 2005Muros Melgao, Alvarinho 2005Muros Melgao, Alvarinho 2005 24.00 bt

Intense aroma with hints of the variety of wooden, fruit andfloral. Soft flavour, full-bodied, with good acidity and a long

complex fruity end.


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ROS WINEROS WINEROS WINEROS WINE

Valle do Ndeo Ros, 2007Valle do Ndeo Ros, 2007Valle do Ndeo Ros, 2007Valle do Ndeo Ros, 2007 18.00 bt

Red closed colour, dominated by ripe red fruit in harmony with

resulting aromas from aging in oak barrels. Tannins in balance with

acidity and a persistence end.

RED WINERED WINERED WINERED WINE

Castello DAlba Colheita 2007Castello DAlba Colheita 2007Castello DAlba Colheita 2007Castello DAlba Colheita 2007 4.00 gl / 14.50 bt

This wine is made with grapes from vines aged between 20 and 50

years old and includes among other Cdega do Larinho, Rabigato and

Viosinho varieties.

Maritvora, DOC Douro, 2006Maritvora, DOC Douro, 2006Maritvora, DOC Douro, 2006Maritvora, DOC Douro, 2006 21.00 bt

This was fermented in stainless steel vats with temperature

control. 6500 bottles were produced.Quinta das Marias Reserva Cuve TT, 2007Quinta das Marias Reserva Cuve TT, 2007Quinta das Marias Reserva Cuve TT, 2007Quinta das Marias Reserva Cuve TT, 2007 26.00 bt

Manual harvesting in boxes of 20kg, stalking of the grapes.

Fermentation and maceration in a granite mill with steps process.

Malolactic fermentation and aging of 12 months in French oakbarrels (Allier) and American. On third of the barrels are new, one

third in the second and a third in the third year.


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The Spirit of Tea By First Flush are premium quality harvests

and for that reason the preparation needs the correct time of

infusion and water temperature, which could take from 4-10

minutes depending on the type of tea or infusion you have

chosen.

GREEN TEAGREEN TEAGREEN TEAGREEN TEA:GenmaichaGenmaichaGenmaichaGenmaichaIt means natural rice. A Bancha with a low caffeine content. Theaddition of roasted wholemeal rice makes it pleasantly bitter andfragrant and gives it a taste that is complemented by a slightlysweet and nutty caramel note. This is sushis traditional drink.

Flores de JasmimFlores de JasmimFlores de JasmimFlores de JasmimThis flavour is practically the Chinese National Drink. A verydelicate half-fermented tea where the fresh jasmine blossoms areadded during the drying period. This classic flavouring techniquehas been known in China for more than 1000 years. This sweetblend will leave an intense, flowery jasmine taste and scent.

Flor do DesertoFlor do DesertoFlor do DesertoFlor do DesertoAn Oasis in the Desert! A perfect digestive and revitalizing tea!Organic green tea from China with fresh Nana-mint!


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ROOIBOSROOIBOSROOIBOSROOIBOS:Bourbon VanillaBourbon VanillaBourbon VanillaBourbon VanillaRooibos was discovered in South Africa in the 18th century and isalso rich in flavenoides and free of caffeine and low in tannicacid.

WELLNESS INFUSIONSWELLNESS INFUSIONSWELLNESS INFUSIONSWELLNESS INFUSIONS:YOGI BioYOGI BioYOGI BioYOGI BioA truly surprising infusion, with the ideal blend between the tasteand the Ayurvedic teachings. Cinnamon, ginger, cardamom, andcloves.

Ginger and FredGinger and FredGinger and FredGinger and Fred

A balsamic blend with green mint, ginger and dried lemon.

Cuppa Tea 3.50 All teas are supplied by First Flush


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Make your own toastie, by using the available ingredients:

PineappleCheeseHamMushroomTunaBasilRocketOregani

Tomato

Each toastie - 5.00


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SPACE FOR HIRESPACE FOR HIRESPACE FOR HIRESPACE FOR HIREDont forget, CINCO lounge is available as a

space to hire for parties, meetings,corporate launches, photo shoots etc.

Were flexible to fit your needs and offercompetitive prices too.

To discuss any ideas you have,contact me at:

[email protected] or on 91 466 8242

cinco lounge menu 2010 english

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