of tall tales cocktails · of tall tales and cocktails the sidecar at the westbry altos reposado...

A MENU INSPIRED BY THE STORIES OF CLASSIC COCKTAILS

OF TALL TALESAND COCKTAILS

EVERY COCKTAIL HAS ITS TALE, SOME TALLER THAN OTHERS...Within this menu we’ve curated a selection of our favourites.

Stories of presidents and poets. Sailors, singers, and fizzy sodas.

They’ve been the inspiration for a delicious original cocktail,

carefully crafted by The Sidecar team. A modern interpretation

of our own making, that pays homage to an industry classic.

We hope you take as much enjoyment sipping them as we’ve

had creating them. Who knows, maybe years from now, you’ll be

reading the story of how the drink in your hand first came to life.

- THE SIDECAR

CONTENTSCAPTAIN’S ORDERS ........................................................................... 4-5

BERGERON ............................................................................................. 6-7

CAFÉ CENTURY ................................................................................... 8-9

PRETTY IN PISCO ............................................................................. 10-11

EMPTY DIARY .................................................................................... 12-13

BELLEVUE HOTELIER .................................................................. 14-15

ONCE UPON A PARIS BAR ............................................................ 16-17

ALL ABOARD ....................................................................................... 18-19

RUDOLPH’S REGRET .................................................................... 20-21

TALL TALE ........................................................................................... 22-23

THE FILM MAKER ........................................................................... 24-25

FLYING SOUTH ................................................................................. 26-27

LEADING LADY ................................................................................ 28-29

SECOND PLACE RIBBON ............................................................ 30-31

DON JAVIER’S DOVE ..................................................................... 32-33

THE MARTINI .................................................................................... 34-35

OF TALL TALES AND COCKTAILS THE SIDECAR AT THE WESTBURY

5.

CAPTAIN’S ORDERS

Method and Madness Gin, Banane du Brésil, Aquafaba, Lemon, Lemongrass, Vanilla Syrup, Red Wine

€15

4.

With a history dating back to the early 1700s, the Sour was first mixed by

Royal Navy sailors but not as a cocktail, more a prescription. The addition

of citrus to the twice daily rum ration was a deliciously simple way to

combat the effects of scurvy. Fast forward a few hundred years to the

early 1900s, a few recipe tweaks, and several name changes later, the Big

Apple fell in love with the tipple and rechristened it the New York Sour.

NEW YORK SOURTHE TALE OF THE


7.

THE BERGERON

Bacardi Carta Blanca, Calvados, Velvet Falernum, Lime, Orgeat, Pineapple, Coffee Syrup

€16

6.

FOG CUTTERBelieved to have been created by Tony Ramos, a bartender at Don the

Beachcombers, but popularised by Victor Bergeron, proprietor of Trader

Vics. This Polynesian-inspired restaurant served them up in iconic tiki

mugs, and were adamant on limiting the number a patron could order –

such was their potency. Bergeron, a San Franciscan well acquainted with

the fog of the Bay Area, was even quoted as saying: “Fog Cutter...hell,

after two of these you won’t even see the stuff.”

THE TALE OF THE


9.

CAFÉ CENTURY

Monkey 47 Gin, Crème de Cacao Blanc, Martini Bianco, Kaffir Lime Leaf, Lemon, Cherry Blossom Tonic

€15

8.

20th CENTURYLike its fellow classic, the Aviation, the 20th Century was named in

celebration of a mode of transportation - the 20th Century Limited

Express. This fabled, luxury passenger train ran for 65 years between

New York and Chicago and included every extravagance imaginable,

including a dining car which after dinner transformed into the swanky

nightclub ‘Café Century’.

THE TALE OF THE


Pisco, Maraschino, Elderflower, Peach, Peychaud Bitters, Crémant d’Alsace Rosé Brut

€16

PRETTYIN PISCO

11.10.

PISCO PUNCH The Pisco of a Pisco Punch is a brandy that has its origins in Peru. It

found its way to San Francisco via prospectors in the California Gold

Rush. It was bartender Duncan Nicol who first created the cocktail we

know and love. His version was rumoured to have a secret ingredient

that in the words of one drinker would “make a gnat fight an Elephant”.

Those who’ve studied the recipe in modern times have concluded that

the secret ingredient was almost certainly …cocaine. Oh how times

have changed.

THE TALE OF THE


Altos Reposado Tequila, Plymouth Sloe Gin, Pamplemousse Rose, Peychaud Bitters, Lemon, Granny’s Garden Tea

€15

EMPTY DIARY

13.

PHILLY FISH HOUSE

The Schuylkill Fishing Company of Pennsylvania, also known as the State

in Schuylkill, was the first angling club established in America. However,

it’s fair to say drinking was the main club activity, with punch being the

favoured tipple. Honorary club members included then US President,

George Washington. His diary confirms the fact. Ahead of his visit it

outlines his plans to attend the club house. Suspiciously, the entries for

the three days following were left completely blank. Rumour has it the

President indulged himself in more punch than was deemed sensible.

12.

THE TALE OF THE


Del Maguey Vida Mezcal, Cocchi RosadoPeychaud Bitters, Lime, Sugar, Egg White

€15

BELLEVUE HOTELIER

15.

CLOVER CLUBA pre-prohibition cocktail born out of an uber exclusive Philadelphia

men’s group, the Clover Club. The Club’s oak-panelled meeting spot was

the Bellevue-Stratford Hotel. Meets were attended by various Captains

of Industry, along with men from the legal and literary worlds. Apparently

Yeats was a fan. Although it remained exclusive, the cocktail didn’t stay

in Philadelphia long. The Waldorf-Astoria recruited Bellevue’s Hotelier,

Geroge Boldt, and so the concotion found its way to New York.

14.

THE TALE OF THE


ONCE UPON A PARIS BAR

Roe & Co Irish Whiskey, Calvados, Grand Marnier, Pear Nectar, Honey, Lemon

€16

17.

THE SIDECARThe sweet yet tangy Sidecar is often credited to Harry’s Bar in Paris.

Supposedly, it was created to ease the chill of an American Army Captain.

The French bartender in question knew brandy would be best for the

job, but tradition prevented him from serving the after-dinner tipple, pre-

dinner. So, the bartender mixed brandy with orange flavoured Cointreau,

adding fresh lemon. All it needed was a name. The Captain had caught his

chill riding to the bar in the cab of a Sidecar …et voilà, our hero was born.

16.

THE TALE OF


Absolut Elyx Vodka, Green Chartreuse, Amaro de Montenegro, Corton Cut Riesling,

Walnut Bitters, Soda

€16

ALL ABOARD

19.18.

THE MARTINEZConsidered the Father of the Martini, the Martinez is itself an evolution of

another classic - the Manhattan. ‘Dr’ Jerry Thomas, flamboyant bartender

and author of the first English language cocktail book, ‘The Bon Vivant’s

Companion’, has an unverified claim to its creation. Apparently he mixed

it at the Occidental Hotel, California for a visitor bound for Martinez by

way of the Montgomerry St. night ferry. Just don’t tell the townsfolk of

Martinez. For them the drink was, is and forever will be their creation.

THE TALE OF


Teeling Small Batch Irish Whiskey, Aperol, Chambord, Amarena Cherry Syrup, Cherry Bitters, Islay Whisky Mist

€16

RUDOLPH’S REGRET

BLOOD AND SANDThe Blood and Sand is a relative rarity in the world of the classic cocktail

– being based on Scotch Whisky. It first appeared in printed form in

1930, in Harry Craddock’s ‘The Savoy Cocktail Book’. It’s thought to have

originally been created in London to commemorate a 1922 silent film of

the same name, starring icon of his generation: Rudolph Valentino. The

film sees Valentino as a champion bull fighter, whose eventual demise in

the ring is represented in ingredient form by Cherry Heering, the ‘blood’,

and Orange Juice, the ‘sand’.

20.

THE TALE OF THE

21.


23.

DEATH IN THE AFTERNOON

First published in the cocktail manual ‘So Red the Nose’, its creator had

this to say on the origins of the drink; “arrived at by the author and three

officers of the H.M.S Danae after having spent seven hours overboard

trying to get Capt. Bra Saunders’ fishing boat off a bank where she had

gone with us in a N.W. gale.” The author in question was none other than

Ernest Hemingway, whose love of cocktails and Champagne in particular,

is as legendary as the literary works he produced.

22.

Hendrick’s Orbium Gin, Velvet Falernum, Absinthe, Honey, Crémant d’Alsace Brut

€18

TALL TALE

THE TALE OF


Grand Marnier, Connemara Irish Whiskey, Marmalade Syrup, Pineapple, Lemon, Saline

Chocolate Bitters

€16

THE FILM MAKER

25.

GRAND MIMOSAAccording to some accounts, the Mimosa was created in San Francisco

by none other than Alfred Hitchcock. Others claim the drink came out

of the Ritz Hotel in Paris, courtesy of Bartender Frank Meier. Others still

claim Meier ripped off the recipe from Barry McGowan’s Bucks Fizz. To

confuse matters further, the ‘Champagne Orange’ was a drink enjoyed

by the French living in wine country. Regardless of its true origins, it was

Hitchcock who certainly helped popularise the drink among Americans

after an interviewer reported meeting him on fine form with an 8-inch

cigar in one hand and a Mimosa in the other.

24.

THE TALE OF THE


FLYING SOUTH

Diplomatico Reserva Exclusiva Rum, Apricot Brandy, Apple, Moscardo Sugar, Mole Bitters, Aromatic Bitters,

Oloroso Sherry

€16

27.

THE HOTEL NACIONAL NO. 2

First made in (you guessed it) The Hotel Nacional, Havana, during the

1930s. The Hotel was a grand bastion for affluent Americans. They solved

the prickly problem of Prohibition by simply flying abroad to indulge

their vice. The cocktail in question is credited to Will P Taylor, the former

manager of the Old Waldorf-Astoria. Like many of the guests he served,

he himself was among the Americans who fled to Cuba during the

Prohibition years.

26.

THE TALE OF


Gunpowder Irish Gin, Galliano, Passion Fruit, Elderflower, Orgeat, Pineapple, Lemon

€15

LEADINGLADY

29.

THE BERNICEA cocktail first published in Ted Saucier’s elaborate volume, ‘Bottoms

Up!’. As the publicist for the Waldorf-Astoria and highly regarded for his

knowledge of food and drink, he was instrumental in promoting the iconic

establishment, even convincing the studio head of Metro-Goldwyn-Mayer

to produce the film ‘Weekend at the Waldorf’ starring singer, dancer, and

all round American icon, Ginger Rogers.

28.

THE TALE OF


31.

Diplomatico Mantuano Rum, Amaro Montenegro, Vanilla Cream, Crème de Menthe Blanc, Chocolate Bitters,

Absinthe, Single Cream

€15

SECOND PLACE RIBBONGRASSHOPPER

New Orleans is the spiritual home of the sweet and minty Grasshopper,

so called for its luminescent green hue. According to local lore, its creator

was Philibert Guichet, owner of the historic Tujage’s bar and restaurant.

The cocktail was unveiled in New York city at a competition in which it

took home second place. Post Prohibition, paper records did not exist

to confirm the tale. However, photographs of the proud barman and his

second place ribbons surfaced, lending credibility to the legend.

30.

THE TALE OF THE


DON JAVIER’S DOVE

Don Julio Blanco Tequila, Aperol, Aquafaba, Camomile Syrup, Pamplemousse Rose,

Piquillo Pimiento Pepper, Lime

€16

33.

THE PALOMAThe ‘Dove’ is a South American cocktail believed to be the creation of

legendary bartender Don Javier Delgado Corona, owner of La Capilla in

Tequila, Mexico. The drink famously features grapefruit, a staple crop of

Mexican farms. However, it wasn’t the readily available Mexican grapefruit

we have to thank for the cocktail. Instead, it’s ‘Squirt’ - a grapefruit soda of

American origin. It found its way over the border in the 1950s and, as the

saying goes, the rest is history.

32.

THE TALE OF


THE MARTINIThe lineage of the Martini is complicated. It’s part of an extended family

of related drinks; the Marguerite, Martine, Martigny, Martina, and the

Martineau. The only thing known with any certainty about the world’s

most iconic cocktail is that it was created in America and is most likely

an offshoot of the Martinez. The strongest claim to its invention is that of

Julio Richelieu. So the tale goes, in 1870 in Martinez, California, a recently

successful gold miner asked local bartender Richelieu to make a drink

for him. He whipped up a Gin and Vermouth concoction, and to finish

popped in...

...an olive.

34.

THE TALE OF

35.

Star of Bombay or Grey Goose Vodka with The SidecarVermouth blend made table side to your liking;

VESPER: Shaken with both Gin & Vodka

GIBSON: Garnished with a pickled onion

WET: More Vermouth

DRY: Less Vermouth

€18

SIDECARMARTINI

If you have any allergies or intolerances, please ask your waiter for our allergen information booklet. We will endeavor to tailor or create a drink to suit your needs.

Menu is available for purchase.Please enquire with a member of staff

The Sidecar, The Westbury, Balfe Street, Dublin 2, D02 CH66

x thesidecardublin

Concept and Design by Red Branch Hospitality

of tall tales cocktails · of tall tales and cocktails the sidecar at the westbry altos reposado...

Documents