HARRYS SIGNATURE SERVE’S €10.50 The following menu is a highly recommended selection of drinks created by our bartenders for you to enjoy at any time and to our knowledge are exclusive to Harrys. We use only high quality fresh fruit and herbs and spices together with high quality premium spirits and liqueur’s which we believe offer’s our clients a unique taste and fragrant experience when sampling our drinks. THE BRAZILIAN Fresh lemon muddled with diced ginger, sugar, shaken hard with fresh basil and Gordon’s Gin. THE PINK PANTHER Fresh raspberries lime and sugar shaken with Finlandia grapefruit vodka, the bitter truth lemon bitters finished with apple juice, dry shaken with egg whites, and again with cubed ice carefully strained into a chilled cocktail glass. R & B COCKTAIL Fresh raspberries, fresh lime, sugar shake with chilli infused Kettle one vodka, Joseph Cartron crème de Mure and Cranberry juice, served in a chilled black pepper rimmed cocktail glass. HARRYS THAI TINI Fresh lime, sugar and lemongrass shaken with our own Chilli infused Sake and fresh Coriander. THE DIRTY WIZARD Kettle one vodka, blackcurrant and ginger bread liqueur, fresh lime and sugar dry shaken with egg whites and again with cubed ice served in a chilled dehydrated gingerbread rimmed cocktail glass. This drink won the vodka heat of Diageo’s World class bartender competition. LEMON AND GINGER MARTINI Our own twist on the classic Mojito, Muddled fresh lemon, sugar, mint, stirred with Captain Morgan’s and topped with ginger ale. (Other flavours also available) PASSION FOR FASHION Muddled fresh blackberries, lime, and sugar shaken with passion fruit, X rated, Joseph Cartron Crème de Mure, finished with cranberry juice and strained into a chilled cocktail glass. SPICED MELON MARTINI Fresh Watermelon and Charentais melon with fresh lime and sugar, shaken with Captain Morgan’s, Midori, apple juice and pimento chilli flake. RHUBARB AND VANILLA MARTINI Gordon’s Gin Gin, Joseph Cartron Vanilla Liqueur, homemade Rhubarb, Vanilla and star anise puree, fresh lemon juice and sugar shaken. LATINO LADY Fresh raspberries, fresh pineapple chunks, fresh lime and sugar shaken with Bacardi superior Rum, St Germain elderflower liqueur, Angostura Bitters, and pineapple juice. This cocktail was listed in Simon Diffords guide on what to drink and where to drink it in Dublin. GREENY-TINI Freshly pressed Apple juice sugar and lemon, shaken with Smirnoff vodka, green apple liqueur and homemade sage syrup. WEE DRAM Bushmills 10 year old whiskey, Joseph Cartron poire Williams, sour apple liqueur, stirred with a dash of Taylors LBV 2003 port finished with atomised pimento dram bitters. AMERICAN STYLE VINTAGE DRINKS €9.90 The following are a selection of our favourite recipes, some of which are over one hundred and fifty years old but are still ordered by customers in bars all over the world. These are the drinks on which Cocktail culture was born and even though you might not see them on very many menus, you can be sure that these recipes will still be around for a very long time to come. SAZERAC The recipe we use today calls for the delicate combination of Wild turkey 8 yr old bourbon, Peychaud’s Bitters, and sugar, served neat in a chilled Whiskey glass coated in Herbsaint. The Sazerac can also be prepared with Cognac. Recipe adapted from the book, Famous New Orleans drinks 1937. NEGRONI preference of dry, sweet or perfect. Adapted from the Savoy cocktail book 1930. (ask about our aged Manhattans) OLD FASHIONED COCKTAIL A crushed Angostura Bitters soaked sugar cube with a touch of soda stirred with ice then drenched in your choice of bourbon or rye whiskey served short and finished with the zest of a fresh orange. Adapted from the 1895 bartenders guide for modern American drinks. (we also age the old fashioned, ask your bartender) GIMLET Equal parts Gordan’s gin and homemade lime cordial stirred and finished with lime zest. Adapted from Harry’s ABC of mixing cocktails 1920. CLOVER LEAF Tanqueray 10 Gin, homemade grenadine syrup, fresh lime juice and gomme syrup dry shaken with egg whites and strained into a chilled Martini glass. This is the original recipe from the famous Savoy cocktail book 1930. Equal parts Tanqueray Gin, Carpano Antiga formula Vermouth 1786 and Campari served short over ice and finished with orange zest, the Negroni is one of them rare drinks that can be enjoyed anytime, anywhere. Apparently created in 1919 the Negroni did not appear in the English cocktail guides before 1947. Bacardi Superior Rum, homemade Grenadine, fresh lemon juice shaken with a touch of gomme syrup and strained into a chilled Martini glass. Original recipe from Harry’s ABC of mixing cocktail 1920. AVIATION MAIDENS PRAYER Tanqueray Gin, Luxardo Maraschino Liqueur, the Bitter Truth Violet liqueur, Lemon juice and sugar, dry shaken with egg whites and again with cubed ice, doubled strained, then poured into a chilled cocktail glass, finished with an Armagnac infused Maraschino Cherry. Original recipe from Ensslin’s 1916 recipes for mixed drinks. Tanqueray Gin, Cointreau, fresh orange juice, fresh lemon juice dry shaken with egg whites and shaken again with cubed ice, strained served tall. Adapted from the famous Savoy cocktail book 1930. MANHATTAN Fresh mint stirred with a touch of soda and gomme syrup until infused then smothered with Wild Turkey 101, topped with crushed ice served short and finished with fresh mint leaves. Adapted from Harry Johnsons new and improved Wild turkey 8 yr old bourbon gently stirred with Noilly prat dry vermouth and Carpano Antiga formula vermouth 1786, depending on your taste ORIGINAL BACARDI COCKTAIL MINT JULEP bartenders manual of how to mix drinks of the present style 1900. ROB ROY Johnny Walker Black Label stirred with Carpano Antica Formula 1786 laced with Boker’s Bitter’s served short over cubed ice and finished with an Armanagac infused Maraschino cherry. Adapted from Harry’s ABC of mixing cocktail 1920. MARTINEZ COCKTAIL Bombay gin, Luxardo maraschino liqueur, dry vermouth shaken with Boker’s Bitters and strained into a chilled martini glass finished with a lemon zest. Adapted from the Jerry Thomas bartenders guide 1887. THE ORIGINAL DAQUIRI Bacardi Superior Rum, gomme syrup and fresh lime juice, shaken and strained into a chilled cocktail Glass finished with a lime wheel. Original recipe from the Savoy cocktail book 1930. PINK LADY Hennessy Cognac, Bombay Gin shaken with homemade raspberry syrup and fresh egg whites served in a chilled cocktail glass finished with fresh raspberries. Original recipe from Harry’s ABC of mixing cocktail 1920. THE PEGU CLUB Gordans gin, martini Rosso, lime juice, gomme syrup, angostura orange and also aromatic bitters dry shaken with egg whites then again with cubed ice served in a chilled cocktail glass. First mentioned in Harry MacElhones “Barflies and Cocktails. MARY PICKFORD Bacardi Superior Rum, homemade raspberry syrup, fresh pineapple chunks laced with Luxardo Maraschino liqueur, muddled and shaken served in a chilled cocktail glass, finished with fresh pineapple. Adapted from the original recipe from Harry’s ABC of mixing cocktail 1922. EL PRESIDENTE Bacardi 8 year old rum, Patron Citronge, Noilly prat dry vermouth stirred with homemade pomegranate syrup and strained into a chilled cocktail glass. This little beauty goes all the way back to 1919. (ask about our aged el presidente) PERFECT MARTINI Your choice of Gin or Vodka, gently stirred with Noilly Prat dry Vermouth and strained into a chilled Martini Glass finished with Olives or a lemon Twist. We make our dry Martinis on a 6 to 1 ratio for dry, 5 to 2 for medium and 4 to 3 for wet, Also available, in and out extra dry and sweet. MODERN DAY COCKTAILS €10.50 Pretty much any cocktail served in a V shaped glass in popularly termed a Martini, the reason for this is more about the glass rather than the ingredients, this style of drinks are referred to as neo Martini’s. The following is a selection of recipes that have over the years have been continuously ordered time and time again and have proven themselves to be a constant hit with our clientele CUCUMBER COCKTAIL Zubrowka Bison grass vodka, Skyy vodka muddled with fresh lemon, sugar then shaken and strained to a chilled cocktail glass. GRANNY’S MARTINI Bacardi superior white rum, sour apple, goldschlager shaken with apple juice and strained into a chilled cocktail glass. APPLE STRUDLE Vanilla vodka, green apple liqueur shaken with apple juice and strained into a chilled cocktail glass finished flamed with cinnamon dust. WHITE LADY Bombay gin, Cointreau dry shaken with fresh lemon juice, gomme syrup and egg whites, shaken again with ice and strained into a chilled cocktail glass. MINT LEAF HONEYSUKLE DAIQUIRI Muddled fresh raspberries, lime and sugar shaken with Gordans gin, grenadine and cranberry juice served in a chilled martini glass. Bacardi light rum shaken with runny honey lemon juice and orange juice, strained into a chilled cocktail glass. PURPLE PEARL MAIDENS BLUSH Homemade pomegranate syrup, Gordans gin, Cointreau, lemon juice shaken and strained into a chilled cocktail glass. PENNY’S FARTHINGS Fresh watermelon and Charentais melon muddled with lime shaken with Smirnoff vodka, Poire Williams puree finished with a touch of apple juice strained into a chilled cocktail glass. ZUBROWKA & ELDERFLOWER MARTINI Zubrowka bison grass vodka stirred with dry vermouth laced with St Germain elderflower liqueur and strained into a chilled cocktail glass finished with orange zest. Muddled fresh blackberries, lime and sugar, shaken with cranberry juice and Finlandia grapefruit vodka. HIGHBALLS, SMASH’S, AND COOLERS €10.50 CUCUMBER COOLER Fresh cucumber muddled with fresh lemon, sugar shaken with Tanqueray 10 Gin, St Germain Elderflower liqueur and fresh mint, finished with apple juice served tall. SMASH 42 42 below Kiwi Vodka smashed with fresh pineapple chunks, fresh strawberries, shaken with lemon and cranberry juice served tall. TOM COLLINS Gordan’s Gin shaken with fresh lemon juice and gomme syrup served tall over ice topped with soda water. BISON BREEZE Fresh mint, lemon juice, gomme syrup shaken with Zubrowka Bison grass vodka, sour apple finished with apple juice served tall. PEAR AND BAY LEAF COLLINS Gordans gin shaken with pear and bay leaf liqueur, fresh lemon juice and gomme syrup, finished with soda water served tall. ADAMS APPLE Zubrowka Bison Grass Vodka, shaken with lemon juice, Joseph Cartron crème de peche and crème de Mure liqueur’s finished with apple juice served tall. IDOL TIME AND TARRAGON Fresh blackberries muddled with fresh lime, sugar shaken with Smiroff Vodka, fresh Tarragon finished with both apple and cranberry juice served tall. . SEASONAL PUNCH Fresh seasonal fruits, (ask your server) muddled with fresh lime fruit liqueurs and juices shaken with Captain Morgans, topped with Champagne PURE PASSION Fresh passion fruit, pineapple, lime and sugar smashed and shaken with a Finlandia grapefruit Vodka and the Bitter Truth grape fruit bitters’ finished with pink Champagne. BOURBON SMASH Fresh raspberries muddled with fresh lime and sugar shaken with your choice of bourbon, angostura bitters, fresh mint and cranberry juice served tall. HARRYS BLOODY MARIA Harrys secret homemade bloody mary mix, rolled with tomato juice and patron tequilla, served tall in a salt and pepper rimmed glass finished with fresh celery. (also available Mary and red snapper style) SHORT, SWEET AND CITRUS... €9.50 PINEAPPLE SUPRISE Muddled fresh pineapple, fresh lime, sugar stirred with Midori Melon liqueur, Malibu and Joseph Cartron Crème de Banana served short over crushed ice. STRAWBERRY & GREEN PEPPER CAIPIROVSKA Homemade strawberry and green pepper syrup shaken with fresh strawberries, lime juice and cirtus vodka served short over crushed ice. AMARETTO AND PEAR SOUR Luxardo amaretto liqueur shaken with fresh lemon juice, pear puree, Joseph Cartron Poire Williams lychee’s, egg whites and angostura bitters served short over cracked ice. CRIMSON TIDE Fresh raspberries muddled with fresh lime, sugar smothered in crushed ice and stirred with Skyy berry vodka and Frangelico. GINGER & LYCHEE CAIPIROVSKA (v) Fresh diced ginger muddled with fresh lychee’s, fresh lime and sugar shaken with Skyy vodka and Velvet falernum, topped with ginger beer served short over cracked ice. BRAMBLE Muddled fresh lemon, blackberries and sugar smothered in Bombay gin stirred with crushed ice then laced with Joseph Cartron crème de Mure liqueur, topped with crushed ice server short. BIEN BATIDA Fresh passion fruit muddled with lime and sugar shaken with mango puree and lashings of Yipioca Cachaca with a hint of apple juice served short. MAI TAI Gosling’s dark rum, Matusalem classico rum, Wray and Nephew over proof rum, cointreau, fresh lime juice, angostura bitters and orgeat syrup shaken, served short. SPICED CAIPIRINHA Homemade Madagascan vanilla, star anise and cinnamon sugar syrup muddled with fresh lime, stirred with Cachaca and crushed ice served short. BLACK CHERRY WHISKEY SOUR Homemade black cherry sugar syrup shaken with buffalo trace bourbon fresh lemon juice angostura bitters and egg whites, served short. BRAZILIAN TEA Fresh lemon muddled with sugar, shaken with green tea and apple liqueur, Cachaca, shaken hard, strained and smothered in crushed ice served short. EDEN Citrus vodka, St Germain Elderflower liqueur shaken with apple juice served short, finished with tonic water. Very tasty and refreshing. CHAMPAGNE COCKTAILS €11.00 First of all praise is due to the 17th century Dominican monk whose discovery of what is termed method champenoise made champagne possible. Essentially what this involved is allowing the still wine on which the champagne is based to ferment a second time in the bottle, a process which produces the drink characteristic bubbles. The base wine which French men call the cuvee, has to be as near perfect as possible and by law only chardonnay or pinot noir grapes can be used, either individually or in a blend. At its best champagne is one of the most versatile of beverages. Its lemony and elegant flavours go well with just about any fruit or liqueur. Mixologists have taken advantage of this to create a host of excitingly effervesant cocktails all of which do full justice to this king of wines. As it were champagne cocktails were traditionally served as an aperitif before a celebratory dinner, these days they are popularly consumed at any time. The following are examples of classic and modern day recipes some of which date as far back as the late 1800’s. HARRYS CHAMPAGNE 2010 (v) HARRYS VIRGIN’S €5.00 Fresh pineapple, fresh raspberries, elderflower liqueur topped with champagne. CLASSIC CHAMPAGNE COCKTAIL An angostura soaked sugar cube smothered in Hennessy vs cognac topped with champagne. RED BERRY SMASH Fresh strawberries, raspberries and blackberries muddled with fresh lime and sugar shaken with both apple juice and cranberry juice served tall. GINGER MINGER HARRYS PEAR BELLINI (v) Pear puree, Joseph Cartron Poire Williams topped with champagne. Fresh lime muddled with sugar served over crushed ice then smothered in ginger ale served short. CHAMPAGNE DE FRAISE BLOODY SHAMBLES Fresh strawberries, strawberry puree, Joseph Cartron crème de fraise lightly blended and topped with champagne. Tomato juice rolled with harry’s secret homemade blood mary mix, served tall and finished with celery. BERRY BERRY VENU SMOOTIE Mixed berries, raspberry puree and Joseph Cartron crème de Mure, lightly blended and topped with champagne. Your choice of fresh seasonal fruits blended with homemade fruit purees and juices served tall. FRESH LEMONADE KIR ROYAL Trennell crème champagne. de Mure topped with Fresh lemons juiced daily mixed with still mineral water with a touch of sugar. FRESH ORANGE JUICE FRENCH 75 Fresh lemon juice, gomme syrup and Gordon’s Gin stirred over ice, strained and topped with Champagne. GRAND MIMOSA Patron citronge, Gordon’s gin and fresh orange juice, topped with Laurent Perrier Champagne. CREAMY-TINIS €8.90 SHOTS €6.00 .ESPRESSO MARTINI Smirnoff vodka, Kahlua and gomme syrup shaken with a freshly brewed Espresso then strained into a chilled martini glass layered over Coole Swan dairy cream liqueur. STAR BAR – TINI Coole Swan dairy cream liqueur, Joseph Cartron caramel liqueur shaken hard with peanut butter and strained into a chilled martini glass finished with a crumbed flake. TIRAMISU – TINI Smirnoff vodka, Di Saranno amaretto a touch of sugar, shaken with fresh Espresso coffee served under a thin layer of vanilla cream. SWAN CAKE A smooth and Moorish blend of fresh peaches, natural peach syrup, Joseph Cartron crème de peche and Coole swan dairy cream liqueur. WHITE RUSSIAN Smirnoff vodka, Kahlua and gomme syrup shaken and strained into a chilled martini glass finished with vanilla cream. CHOCOLATE AND VANILLA-TINI Strong and sweet, Ultimate Choc and Vanilla vodka, crème de cacao white shaken with gomme syrup finished with a layer of vanilla cream. THERE’S NOTHING LIKE A ROUND OF SHOTS TO LIGHTEN UP THE MOOD AT A PARTY OR ON A NIGHT OUT. THE MERE MENTION OF THE IN FAMOUS TEQUILLA SLAMMER IS ENOUGH TO GIVE SOME PEOPLE THIER SECOND WIND. HOWEVER THE RITUAL OF LICKING SALT SUCKING ON A LEMON AND THEN VISABLY SHUDDERING ISNT EVERYBODY’S CUP OF TEA. JUST BECAUSE A SHOT IS CONSUMMED IN ONE GO DOESNT MEAN IT HAS TO TASTE REPULSIVE. HERE ARE SOME EXAMPLES OF THE MORE SOPHISTICATED AND TASTY ONES THAT STILL PACK THAT HIDDEN KICK THAT ONE LOOKS FOR IN A SHOT. BUT BE CAREFULL THERE ARE ALSO SOME SERIOUS SHOTS IN THERE TOO SO CHOOSE CAREFULLY, AND WHATEVER YOU DO DONT LET US CHOOSE FOR YOU!!! JO NUT Smirnoff vodka, baileys, and raspberry liqueur, shaken and served in a sugar coated glass. CHOCOLATE BERRY Chilled raspberry infused vodka, layered over crème de cacao, served with a raspberry magically floating in the middle. S.A.S Chilled Skyy raspberry vodka, frangelico and Chambord, all layered and served with a sugar coated orange triangle. MELON DROP Butterscotch, Midori and Baileys all layered. STRAWBERRY FIELDS Fresh strawberries, fresh lime, strawberry syrup shaken with Skyy berry vodka. FAT FLAT LINER One of my personal favourites, Opal Bianca Sambuca layered under a fat layer of Tabasco which lies under a layer of Patron silver Tequila. BOOMERANG. Wild turkey 101 bourbon and Jagermiester served chilled, great shot to start the night. APPLE JACK Wild turkey 101 bourbon shaken with apple liqueur, remember them apple drops from when you where a child, well this is like the adult version. THE DESTROYER This is one of them shots that you know you should’nt order but do. Opal Bianca Sambuca layered under 75% alc Absinthe which is topped with 75.5 % goslings dark rum. HARRYS SEASONAL SPECIALS €8.90 Every four months or so will see this section of our cocktail menu dramatically change to suit the seasons weather and the array of fruit and veg that only come out at this time of year. This season we will celebrate the dark and windy nights with the classic Dark and stormy along with fruits such as grapes, pears pomegranite, beetroot, figs and grapefruit. DARK AND STORMY Goslings dark rum, fresh lime juice, fresh ginger extract, gomme syrup, topped with fentmens ginger beer, served tall. KOP A LOOK AT THEM PEAR Muddled fresh lime and sugar shaken with pear vodka, Joseph Cartron pear liqueur and homemade pear puree topped with koppaberg apple cider served tall. BABY BEETROOT, STRAWBERRY & BALSAMIC BLISS Muddled lime, sugar, strawberries shaken hard with Smirnoff vodka, homemade baby beetroot essence, a balsamic reduction, cranberry juice shaken and strained into a chilled cocktail glass. POMEGRANITE AND BASIL COSMO Fresh pomegranite seeds shaken with Skyy citrus vodka, patron citronge, creme de mure, fresh basil leafs, lime juice and cranberry juice. AMARETTO AND PEAR SOUR Luxardo amaretto liqueur shaken with fresh lemon juice, pear puree, Joseph Cartron Poire Williams lychee’s, egg whites and angostura bitters served short over cracked ice.
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