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CONTENTS
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Martini
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Cocktails
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Sharing
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Non Alcoholic
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2016
2016
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4
“I’m full of Scotch,
and I don’t really care.”
Keith Floyd
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C H A P T E R 1 M A RT I N I
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When making a martini the preference in
our house is with Black Cow vodka, made
from the milk of cow’s grazed entirely
on grass and nothing else. It’s smooth,
with a unique creamy character, how you
fancy yours is up to you but we have a few
suggestions.
Black Cow
Martini
Price:
£ 10.50
6
7
Glass:
Serves:
ONE
Martini
Chapter 1
Pour all of the ingredients into a
mixing glass, add cubed ice and
stir for 10 – 15 seconds until mixed
thoroughly. Pour the contents
into a small coupe glass and a mini
carafe. Serve the mini carafe in a
small glass of crushed ice on the
side of the coupe and garnish.
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70ml Black Cow
milk vodka
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5ml Sacred
vermouth
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Garnish of choice:
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Olives and brine
“Dirty Black Cow”
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Lemon “Twisted
Black Cow”
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Pickled peppers
“Filthy Black Cow”
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C H A P T E R 1 M A RT I N I
C H A P T E R 1 M A RT I N I
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‘Stirred down and brown’ as the saying
goes. Strong yet precisely balanced, the
rightful father of the Martini.
Martinez
Price:
£ 10.00
Hepple lies in the Northumbrian Hills
surrounded by juniper, pine and aromatic
plants. By combining both the ripe and
young green stages of the juniper berry,
you reveal the full breadth of its life and
f lavour. A unique gin with pioneering
techniques.
Glass:
Moorland
Martini
Price:
£ 12 .00
Serves:
50ml Old Tom gin
—
25ml Antica
Formula sweet
vermouth
—
1 teaspoon
Maraschino
liqueur
—
3 dashes of bitters
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Garnish with
orange twist
Glass:
Serves:
ONE
Pour all the ingredients into
a mixing glass, stir for roughly
15-20 seconds or until desired
dilution is reached. Pour into
your vessel and serve!
8
ONE
Pour all of the ingredients into
a mixing glass, add cubed ice and
stir for 10 – 15 seconds until mixed
thoroughly. Pour the contents
into a small coupe glass and a mini
carafe. Serve the mini carafe in a
small glass of crushed ice on the
side of the coupe. Add garnish of
choice to the martini and place
on top of the crushed ice.
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70ml Hepple gin
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12.5ml Noilly Prat
dry vermouth
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2 marinated and
charred onions
with Douglas f ir
from the estates’
grounds
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C H A P T E R 2 C O C K TA I L S
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When it comes to apples the man
accredited in the name of this drink is
their master, Julian Temperley, the man
behind The Somerset Cider Brandy
Company has been supplying us for
years from the top of Burrow Hill.
Temperley
Sour
Price:
£ 10.00
10
Glass:
Serves:
ONE
Cocktails
Chapter 2
Pour all of the ingredients into a
shaker, shake without ice briefly to
combine all ingredients. Then fill
the shaker with cubed ice and shake
for roughly ten seconds to ensure
sufficient chilling and dilution.
Strain into a Champagne coupe and
garnish with a cherry. The liqueur
that coats the fruit should leave a
mark on the surface of the foam.
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45ml Somerset
3yr cider brandy
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20ml Burrow Hill
apple juice
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15ml Somerset
Pomona
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Teaspoon of
sugar syrup
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Juice of half
a lemon
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1 egg white
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1 Morello cherry
for garnish
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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“Well this has certainly been the biggest
selling cocktail in all of the restaurants.
On one of my visits to Lyme Regis I
noticed scribed on the window Hix Fix,
as I glanced around the room nearly
every table had one”. — Mark Hix
Hix Fix
Price:
£ 12 .00
The signature drink from our friend and
founder of Kamm & Sons British aperitif.
A spirit that def ies all odds with its fresh
notes on the nose to herbal and honeyed
on the tongue with a bittersweet f inish.
Yes, it is all that...
Glass:
Brit Spritz
£ 10.25
Serves:
5ml Temperley
cherry and apple
eau de vie
—
125ml Nyetimber
Brut Reserve
—
1 Morello cherry
for garnish
13
Glass:
Serves:
ONE
Pour the eau de vie into a large
champagne coupe. Put the cherry
into the centre of the glass.
Pour the Nytimber over the top
of the cherry and eau de vie.
Price:
12
ONE
Pour all of the ingredients
except the English sparkling
wine into a wine glass and
add cubed ice, topping with
Nyetimber then stirring combining
everything together. Garnish
with two slices of cucumber
and two slices of grapefruit.
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35ml Kamm
& Sons
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Teaspoon of
elderf lower
cordial
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Dash of soda
water
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70ml Nyetimber
English sparkling
wine
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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Brewer Street is the life line into Soho, its
history could fill every page of this book,
the pavements stained with the emotions
of surreal entertainment over the years
that rival anywhere in the world, even
more so it’s our street, where we call home.
Brewer
St Brew
Price:
£ 9. 0 0
Glass:
Brose is what the Scots call a mixture
of water and oats, essentially porridge.
When you add a bit of sweetness it gets
better and when you add alcohol it
doesn’t get much better. We took our
inspiration from the Athol brose cocktail
which warmed the cockle’s centuries ago.
Brose
Price:
£ 9. 5 0
Serves:
50ml Pomona
—
Teaspoon of
Lindisfarm
Mead syrup
—
Juice of half
a lemon
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Top with Hix
blonde beer
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Dehydrated
orange garnish
15
Glass:
Serves:
ONE
Build all the ingredients into
a glass tankard and add ice,
using a spoon mix together until
desired effect is reached, top
up with more ice and serve.
14
ONE
Pour all of the ingredients into a
wine glass, fill with cubed ice and
top with crushed ice. Garnish with
grated cinnamon and nutmeg.
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40ml Monkey
Shoulder
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20ml Sherry
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25ml oatmeal
brose
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35ml cream
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Grated cinnamon
and nutmeg for
garnish
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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There hangs an original piece of art in
our bar, it’s hard to miss, the meaning
behind it has become our motto. We have
Harland Miller to thank for it, if you look
a little closer all the clues behind this
drink will unveil themselves.
Hard as Fuck
Hemingway
Price:
£ 10.00
Do not try this at home, who said f ire
and alcohol don’t mix?
Glass:
Blazer
Price:
£ 9. 5 0
Glass:
O N E — S E RV E D H O T
ONE
50ml Havana
Club 3yr
—
Juice of lime and
grapefruit
—
15ml Maraschino
—
Dash of sugar
syrup
17
Serves:
Serves:
Build all of the ingredients into
the smaller base of the shaker, add
ice and shake for 10 – 15 seconds,
double strain into a coupe,
garnish with a cherry and serve.
16
Warm two metal tankards by
filling them with boiling water
for a few minutes allowing them
to heat up which helps light
when the time comes, empty
the tankards of hot water.
Pour all of the ingredients into
one of the tankards. Gently swirl
the liquid in the tankard to get air
into the drink. Use a blow torch to
light the liquid and carefully pour
the liquid back and forth between
two tankards four or five times.
Pour all of the ingredients into a
wine glass. Take the lemon peel
between your thumb and fore
finger and gently squeeze, light
the outside peel with a match and
place immediately into the glass.
Extinguish the flame by placing
a napkin quickly over the glass.
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40ml Shipwreck
single cask
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15ml Kings Ginger
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5ml Lagavulin
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Lemon peel
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Teaspoon of
honey and ginger
syrup
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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When you add an egg, a whole egg that is
to any drink you can bet your last pence
it will be like as if velvet were passing the
lips. It’s said that f isherman out at sea
would use hot rod irons and stick them
in their mugs to froth up the egg.
Flip
Price:
£ 10.50
Cobblers date back to the early 1800s,
consisting of wine, sugar and fruit, it
proved to be one of the most popular
libations at the time and still holds its
own in today’s world.
Glass:
Cobbler
Price:
£ 9. 5 0
Serves:
40ml Somerset
3 y/o cider brandy
—
15ml Bramley
& Gage sloe gin
—
Teaspoon of Hix
oyster ale syrup
—
1 Clarence Court
hen’s egg
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Grated secret
spices
19
Glass:
Serves:
ONE
Pour all of the ingredients into the
smaller half of a cocktail shaker,
seal the shaker and shake for ten
seconds to allow the liquids to
emulsify. Then fill the shaker
with cubed ice and shake for
another 10 seconds until desired
dilution and chilling is reached.
Strain into a dessert wine glass.
18
ONE
In a wine glass put the orange and
cherries first, you just want to
gently bruise releasing the flavours
yet keeping it looking pretty. Then
add all your remaining ingredients
and half fill the glass with crushed
ice, with a spoon give it a quick
stir making sure not to dilute too
much, finally fill the glass and
serve with two small straw’s.
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30ml Havana Club
3yr infused with
pineapple
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25ml Pedro
Ximenez
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20ml Tonnix wine
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Juice of half
a lemon
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Handful of
fresh fruit
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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We were lucky enough to be taken to
New York City for the launch party of
Woodford Rye then, down to Kentucky
to see how and where it’s made. The
birth of this cocktail came from hot days,
bluegrass f ields and the trickly sound of
spring water.
This was created by an infamous London
bartender in the early 1990s. It was made
famous at Damien’s Pharmacy, where
Mark took his Negronis. Here it can be
seen updated and improved with Merlet
C2 Café liqueur for a silky finish.
You’re Not
My Sun
Espresso
Martini
Price:
£ 10.50
Glass:
Price:
£ 10.50
ONE
50ml peach
infused Woodford
reserve bourbon
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35ml Rare English
breakfast tea
—
Juice from half
a lemon
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Teaspoon of
Crème de Pêche
—
Dash of sugar
syrup
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Garnish with
peach and lemon
21
Glass:
Serves:
Serves:
Pour all of the ingredients into
the shaker and fill with cubed
ice, you only want to shake this
drink for 4-5 seconds as the tea
will dilute the drink quicker.
20
ONE
Pour all of the ingredients into
the smaller half of the shaker,
add cubed ice and shake for 1015 seconds. The amount of time
you spend shaking will have a
dramatic impact on the look
and texture as you want to make
it as frothy as you can, leaving
the drink with two very distinct
layers. Serve in a vintage coupe.
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30ml Merlet
coffee liqueur
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20ml Ketel One
Vodka
—
50ml fresh ground
coffee or a double
espresso
—
Dash of sugar
syrup
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Garnish with
three coffee beans
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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Mr. Terrington is the author of one the
earliest British cocktail books Cooling
Cups and Dainty Drinks, we honour
and raise our glass to you with this
Sir William.
Gin Punch a la
Terrington
Price:
£ 10.00
When compiling our list of Mark’s bar
classics one of the most desired, stand
alone and highly sought after has to be
this. With its unique taste, golden brown
presence, smoked peppercorn aroma.
A true original outsider.
Glass:
Ship Shape
& Bristol Old
Fashioned
£ 11.00
ONE
50ml Tanqueray
gin
—
12.5ml Green
Chartreuse
—
Juice of half
a lemon
—
Teaspoon of
sugar syrup &
lemon sherbet
—
Dash of soda
water
—
Lemon wedge,
mint and star
anise to garnish
Glass:
Serves:
Serves:
Pour all of the ingredients into a
high ball glass. Fill the glass with
cubed ice. Stir for approximately
5 seconds to combine ingredients.
Top with soda water and garnish.
Price:
22
23
ONE
On a plate set alight your
peppercorns with a blow torch,
once lit place a cold rock glass
over top of it upside down to
allow the smoke to coat the inside
of the glass. In a separate mixing
glass add all of the ingredients
with cubed ice and stir for 15-20
seconds. Remove the glass from the
smoke and pour your ingredients
in, add 1 large ice block and the
zest of an orange to garnish.
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50ml Havana Club
7 year old rum
—
15ml Bramley
& Gage quince
liqueur
—
Teaspoon of
demerara sugar
—
2 drops
Bittermens
Xocolatl Mole
—
5 peppercorns
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2016
2016
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25
“Dress for a party every
day and the party will
come to you.”
Steve Edge
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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This drink whether consumed in the
dark blue light of winter or the bearing
summer heat will trick the psyche into a
state beyond comprehension down the
trail of the old English saffron trade.
Acid Edge
Price:
£ 9. 5 0
With the passing of each season we are
given the gift of new life, tastes and
stories to share with our loved ones and
perfect strangers, a necessity for our
evolution. Time changes everything yet
some things we don’t have the heart to
let go of.
Glass:
Royalty
Price:
£ 10.50
Serves:
50ml Saffron
infused Ocho
Blanco Tequila
—
Juice of half an
orange
—
Teaspoon of lime
juice & agave
syrup
—
1 egg white
—
Dash of Tabasco
Glass:
Serves:
ONE
Pour all of the ingredients into
a shaker and dry shake. Add one
scoop of cubed ice and shake
for 15 seconds. Double strain
into a martini coupe. Spritz with
orange zest, discard and garnish
with a small pinch of Saffron.
26
27
ONE
Place all of the ingredients into
the small half of the shaker, add
ice and shake for 10-12 seconds.
Double strain the contents into a
chilled martini coupe and garnish.
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40ml Ketel
One vodka with
seasonal infusion
—
Juice of half
a grapefruit
—
Teaspoon of
lemon
—
Dash of sugar
& absinthe
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Flower to garnish
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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Our very own British take on a classic
using the freshest in season produce, in the
summer we like using blueberry gradually
moving towards black berries and f inally
in the colder months we use our Morello
cherries that have been preserved in eau
de vie.
Created by Ada Coleman who was the
head bartender at the American Bar in
the Savoy Hotel, London, 1925. It’s said
that the creation of this cocktail was for
the over tired by the over worked, we
couldn’t think of two people that deserve
it more.
Dorset
Donkey
Hanky
Panky
Price:
Glass:
Price:
£ 10.50
Serves:
ONE
50ml Black Cow
vodka
—
5ml Morello
cherry brandy
—
2 seasonal berries
—
Teaspoon honey
water
—
Juice of half a lime
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Top with Ginger
Ale
—
Handful of sage
Glass:
£ 10.50
Serves:
Pour all of the ingredients
into a high ball glass. Fill the
glass with cubed ice. Stir for
approximately 5 seconds to
combine ingredients. Pour the
Ginger Ale into the glass. Garnish
with 2 blueberries and 2 sage leaves.
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29
ONE
Pour all of the ingredients into a
mixing glass. Fill with cubed ice and
stir for approximately 15 seconds.
Single strain half of the liquid
into a small champagne coupe
and the other half into a small
carafe. Cut a piece of orange skin
approximately 5cm long. Twist the
rind over the surface of the drink
allowing the oils from the skin to
fall onto the surface of the drink,
then place in the coupe. Place the
small carafe into an old fashioned
glass filled with crushed ice.
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50ml Tanqueray
Ten gin
—
25ml Antica
Formula sweet
vermouth
—
3 dashes Fernet
Branca
—
1 orange twist for
garnish
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C H A P T E R 2 C O C K TA I L S
C H A P T E R 2 C O C K TA I L S
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Being the governor’s tipple of choice it
only seemed right to gather up the best
of British. With a coastal gin from Dorset,
Somerset sweet vermouth and a north
London liqueur.
Who doesn’t love a spot of ‘Yorkshire
caviar’? This cup is tailored to present
a nostalgic f lavour in a mix designed
for the dry, modern, British palette.
Give peas a chance.
Full English
Negroni
Stiff
Upper Lip
Price:
£ 12.50
Glass:
Price:
£ 11.00
ONE
35ml Conker gin
—
20ml Sacred rose
hip cup
—
20ml Collector
vermouth
—
Seasonal garnish
31
Glass:
Serves:
Serves:
Pour all of the ingredients into a
mixing glass, stir for 15-20 seconds.
Once the desired dilution has been
reached pour into a chilled Rock
glass, add ice sphere and garnish.
30
ONE
Pour all of the ingredients into
the smaller half of the shaker,
add cubed ice and shake for 5-10
seconds. Double strain the drink
into a chilled coupe and garnish
with single mint leaf floated
on the surface of the drink.
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40ml green
pea infused
Tanqueray gin
—
10ml of Somerset
cider vinegar
—
10ml of Kamm
& Sons
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15ml of nettle
cordial
—
5ml of sugar syrup
—
1 mint leaf
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CHAPTER 3 SHARING
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You may have encountered at some point
Hamish, he sits proudly front and centre
of our bar surveying and protecting all he
sees. He does not judge and would never
say a word of any wrong doings, as he has
done the lot. Naughty Fox.
Sly Fox
Price:
£ 55.00
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33
Glass:
Serves:
6
Sharing
Chapter 3
This drink is served with Hamish
in a punch bowl, yes the fox
comes to the table to drink
with you. Serves up to 6 people
but recommended for 4.
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200ml Hendricks
gin
—
60ml Wingf ield
gin aperitif
—
Juice of 2 limes
—
4 teaspoons
of elderf lower
cordial
—
Fresh cucumber
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Top with
Nyetimber English
sparkling wine
—
Handful of f lowers
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CHAPTER 3 SHARING
CHAPTER 3 SHARING
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Bertie is the man whose land Hamish
treated as his play ground, on any given
morning he would awake to a path of
destruction, veg patch stripped chickens
with the fear of god in their eyes. It’s only
fair to give him his own punch next to his
beloved companion.
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35
Bertie’s
Milk Punch
Price:
£ 50.00
Glass:
Serves:
4 ( A L S O AVA I L A B L E
A S S I N G L E S E RV E )
Place the pineapple, lemon zest
and juice, coriander seeds, cloves,
green tea, sugar and water into a
pan and simmer for 45 minutes
over a medium heat. Remove from
heat and add all other ingredients.
Stir to mix all ingredients and then
allow to cool for 15 minutes, letting
the milk curdle. Place a piece of
muslin in a sieve and strain the
liquid into a clean bottle. Keep
refrigerated until required.
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400ml of Bertie’s
milk punch mix
—
Dehydrated citrus
wheels
—
Cherry
—
1 pineapple, peeled
and roughly chopped
into 2cm chunks
—
Zest and juice of
5 lemons
—
1 stick of cinnamon,
snapped in half
—
20 coriander seeds
—
6 cloves
—
250ml green tea
—
450g caster sugar
—
1 litre water
—
500ml Merlet
Brothers Blend
cognac
—
500ml El Dorado 5
—
150ml Batavia Arrack
—
1 litre boiling milk
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CHAPTE R 4 NON ALCOHOLIC
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Sometimes we just can’t drink or just
don’t want to, whatever your reasons
are we respect them and have got you
covered. Here are a few of our favourites.
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37
Shirley Temple
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Luscombe ginger beer, Mark’s grenadine and lime
£ 5.00
Bloody Shame
—
Mark’s Mary mix, tomato juice, lemon & celery
£ 5.00
Non Alcoholic
Luscombe Sodas
—
Hot ginger beer or Elderf lower bubbly
£ 4.50
Chapter 4
Seedlip & Slim
—
Garden selection, non alcoholic spirit
topped with slimline tonic
£ 4.50
Lime Rickey
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Fresh lime juice, sugar, soda water
£ 5.00
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2016
2016
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“Every man’s life ends
the same way. It is only
the details of how he
lived and how he died
that distinguish one
man from another.”
Ernest Hemingway
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DRIN KS M ENU
DRIN KS M ENU
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2016
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MARK’S BAR
6 6 -70 B R E W E R S T
LON DON W1F 9U P
W W W. M A R K S B A R . C O . U K
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