Cocktails
Something Seasonal
Mary Tells Porkies
22
Our take on the ever popular Bloody Mary. This full flavoured number blends in-house infused hot
smoked Cygnet bacon, rosemary, horseradish and 666 Vodka, together with all the usual suspects,
tomato juice, worcestershire sauce, tabasco sauce, lemon juice, pepper and a dash of shiraz for the
best Bloody Mary ever.
Caipirinha
20
Derived from a Brazilian home remedy used to ease the symptoms of the Spanish Flu, the Caipirinha is
the definitive Hispanic cocktail made from sugar cane spirit, limes and sugar. This classic cocktail is
shaken on ice with Leblon Cachaça, lime citrus, and a sugar cube. Sit back, forget your winter malady,
and be transported to sunny São Paulo.
Pink Ginger Jazz
22
The winter solstice has been and gone; the days are getting longer and the nights are getting warmer,
To celebrate this, we are combining various spring/summer flavours with Domaine de Canton a French
ginger liqueur, McHenry’s Sloe Gin and Applewood Økar.
Blazer Style
Island of Fire
22
Inspired by Jerry Thomas 1862 classic ‘The Blue Blazer’, this cocktail combines Helleyers Road peated
single malt whisky, sugar, house infused smoked bitters, cinnamon and orange rind in a stream of liquid
fire. A perfect compliment for a cool Hobart evening.
Something Classic
Aviation
19
Hugo Ensslin, the head bartender at the Hotel Wallick in New York created this zingy, sweet, floral
and very refreshing gin cocktail in the early twentieth century. Beefeater 24 London dry gin is shaken
with Crème De Violette ,Luxardo Maraschino Liqueur, sugar and lemon juice. The Aviation is beautiful
spring/summer cocktail that will make you fly high.
Sazerac (Rye Whiskey)
19
New Orleans Sazerac (VSOP Cognac)
22
In 1838 Antoine Amedie Peychaud the creator of the “Peychaud’s Bitters” made a cocktail with his
bitters and French brandy. By 1850 the Sazerac cocktail became immensely popular and became the
first “branded” cocktail in 1873. by that stage in history the cocktail was altered to replace the French
brandy with an American Rye whiskey, and a dash of absinthe was added.
Cocktails
On A Sour Note
Maiden Lady
18
A delicious straight up sour, combining the delightful plum and botanical notes of Maidenii sweet
vermouth, Licor 43’s heavy vanilla flavour and shaken together with lemon juice and egg white.
Garnished with caramelized orange wedge and torched star anise.
Aperol Sour
19
Aperol is an Italian aperitif made from bitter orange, gentian, rhubarb, and cinchona. Having this
cocktail as a sour is as refreshing as it sounds. Aperol is shaken with ice and Cointreau, lemon juice
and egg white. The flavour is thirst quenching, The colour is luminous and the little bit of egg white
gives a velvet and luscious texture.
What’s Old Is New Again
Ginger Gold Rush
22
The Classic “Gold Rush” was created by Bartender T.J. Siegal for New York’s Milk and Honey, a
members only cocktail bar in the mid 2000’s. Our twist on this cocktail uses Dom de Canton Ginger
liqueur, Bookers Bourbon, Lemon Juice and garnished with a dehydrated lemon wheel infused with
lemongrass and ginger tea.
Rose of Mary
22
This is a cocktail for martini drinkers. Hendricks Gin is stirred over ice with Lillet Blanc, St. Germaine
Elderflower Liqueur and some sprigs of fresh rosemary. On the palette this has fresh citrus flavours
giving way to pepper, smokey and savoury notes.
For Temperance
Apple & Pomegranate Sour
12
A non-alcoholic drink of cold-pressed apple juice, pomegranate molasses, lemon juice, sugar, egg white
and peach bitters. Served straight up or over ice.
Hedgerow Fizz
12
A non-alcoholic drink with sugar, lemon, orange blossom water and Ashbolt sparkling elderflower
served tall over ice.
At the IXL Long Bar we have a strong appreciation for all classic drinks. If you have an old
favourite you wish to indulge in - a Sidecar, a Sazerac or even a Old Fashioned - then please
do not hesitate to ask your bartender and we will do our utmost to serve up your chosen
libation.
Some cocktails may contain traces of nuts and or egg, please notify your bartender of any
food allergies.
Cocktails
The Bitter End
Negroni
19
Premium Negroni
22
When Count Camillo Negroni required an Americano ‘with a bit more kick’ the bartenders at Casoni
Bar in Florence created this classic of the 1920s. Campari and Dolin Rouge Sweet Vermouth are
stirred over ice with Bombay Sapphire London Dry Gin. A Bitter and dry cocktail served straight up
or on ice. Try it lengthened with sparkling wine as a Negroni Spumante or a much more Premium
Negroni with Forty Spotted a Tasmanian Gin by Lark, Maidenii a Melbourne Vermouth by the Gin
Palace and Red Økar a bitter aperitif by Applewood distillery from South Australia.
Boulevardier
20
The bolder and more complex, spicier cousin of the Negroni, The Boulevardier, is widely credited to
Harry McElrone owner of Harry’s New York Bar in Paris. McElrone, however, credits Erskinne
Gwynne as the drinks creator. The drink was first seen published in ‘Barflies and Cocktails’ in 1927 but
gets its name from a magazine publication named the ‘Boulevardier’ owned by the well to do young
New Yorker, Gwynne, Living in Paris. This great cocktail originally sees the gin from the Negroni
swapped out for Bourbon. Today The boulevardier is most commonly made Using Rye whiskey stirred
over ice with Campari and Sweet vermouth, served straight up or over ice. Here we combine
Rittenhouse Rye, Maidenii Sweet Red Vermouth and Campari, old fashioned bitters and Orange rind.
Americano
18
The Americano was first served in Gaspare Campari’s bar, Caffè Campari, in the 1860’s. At this time is
was known as the ‘Milano – Torino’ as its two ingredients, Campari and Punt e Mes were from Milan
and Turin respectively. Popular belief states that the Milano Torino became known as the ‘Americano’
in the early 1900’s when Italians noticed a spike in the drinks enjoyment by American citizens and it
was renamed in their honour. The Americano is a light refreshing aperitif styled cocktail, Campari and
Red Vermouth are stirred over ice and served topped with a dash of soda and a lemon twist. Sweet,
bitter, light and balanced, great as a palette cleanser.
The Old Pal
20
Less well known but equally delightful on the family tree is ‘The Old Pal’ First seen in Harry McElrones
Earlier 1922 Publication, ‘The ABC of Mixing Cocktails”. The Old Pal is the drier, more herbaceous
predecessor of the Boulevadier, swapping out sweet vermouth for dry vermouth. So if this family tree
of cocktails has spiked your interest but you have a drier palette, try our Old Pal, combining
Rittenhouse Rye, Maidenii Dry Vermouth and Campari. Served straight up or over ice.