cocktails at the obt

 

Below are a few samples of our tasty cocktails:

old fashioned

Woodford Reserve (Bourbon Whiskey), Angostura Bitters, sugar, water, and a hint of orange stirred lovingly to soften and sweeten…bless. (just wink when you order them on a Friday night!)

The dilution of the ice is imperative to the softening of this classic bartenders cocktail. Some argue for muddled orange and cherry, however ‘serious-minded persons omit fruit salad from their old fashioneds’ Cosby Gaige 1944.

espresso martini

Russian vanilla vodka, Mexican coffee liqueur and espresso shaken and strained (the connoisseur’s way to perk yourself up!)

mai tai-(roa aè)

aged rum, triple sec, orgeat (almond syrup), sugar syrup and fresh lime shaken and served over crushed ice Created in 1944 by the infamous Trader Vic (Victor Jules Bergeron) in his first restaurant in Oakland, San Francisco, for his friends, – whose exclamation after their first sip led to the name of this classic cocktail. In his words "Anybody who says I didn’t create this drink is a dirty stinker."

Mojito

Cuban light rum, fresh mint, lime juice, and sugar muddled and built over crushed ice

The mojito was a farmer’s drink, sort of the Budweiser of Cuba, with its origins somewhere between 1850, when the rum industry in Cuba modernized, and 1920. In Havana, Hemingway liked to have his mojitos at ‘La Bodeguita del Medio’, which is credited with popularizing the famous drink.

caipirinha (KEYE – P – REEN – YA)

Premium cachaça (Brazilian sugar cane spirit), fresh lime and sugar, muddled, shaked, and poured elegantly straight from the can (the traditional way!)
'caipira' translates as 'countryman', which is where this famous drink originates – the brazilian countryside, where it is a favourite drink of the farmers.

singapore sling (classic)

London Dry gin, Heering Cherry liqueur, orange liqueur, Benedictine (French herb and aromatic liqueur), bitters, pomegranate syrup, fresh lime and pineapple juice shaken vigorously together

Created around 1915 by Chinese born Ngiam Tong Boon at the famous ‘Long Bar’ in Raffles Hotel, Singapore. There is much debate over the original recipe, however this is according to the hotel itself. Unfortunately the ‘Long Bar’ now uses ‘premixes’ to make this drink. We obviously don't!

sours (pisco, amaretto, jersey (calvados) or bourbon)

Your chosen spirit, freshly squeezed lemon juice and sugar syrup shaken vigorously served on the rocks, with a dash of bitters on top… a real man’s cocktail! (optional add of egg white – creates good texture, some love some hate!)

classic champagne cocktail

Champagne, V.S. cognac, brown sugar and angostura bitters

snickers (or a 'Marathon' if your over 30!)

Hazelnut liqueur, dark chocolate liqueur and baileys shaken

a pear of nuts

home squeezed lemon juice and home made sugar syrup shaken vigorously with pear vodka, amaretto and a touch of pineapple – martini style(created by ‘Sami 2/A’ 2008 to make up for what he lacks….aaar.)