https://www.moyasgin.com/contact-us daily 0.75 2023-08-30 https://www.moyasgin.com/drinks daily 0.75 2022-01-28 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702023036-BVORITLQUARXSP77A0CE/Americano+CropMoyas.jpg Drinks - Americano 30ML CAMPARI 30ML PUNT E MES SERVED OVER ICE IN A HIGHBALL, TOPPED WITH SODA AND FINISHED WITH A SLICE OF ORANGE It may seem counterintuitive to include the Americano in the present list, due primarily to it having no gin. We felt however, that the Americano, being the foundation of what we anticipate to be the most frequently ordered drink in the bar, deserved some mention on its own. Partly because “for all its impeccable charm, the Americano is not a potent drink”[1] and thus a very responsible way to carry about one’s evening. But mostly due to the fact that in its name so starkly honours the traditional home of the cocktail while offering such a quintessentially European taste. NB. In the latter parts of the 19th century in Florence this drink was called the Milano-Turino. [1] ‘How’s your Drink?’ Eric Felton https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702084023-5LT2UEQGD28X235VKL1M/Army+and+Navy+CropMoyas.jpg Drinks - Army & Navy 2 PARTS GIN 1 PART ORGEAT 1 PART LEMON JUICE SHAKEN SERVE STRAIGHT UP GRATED NUTMEG “A language is a dialect with an army and navy" Max Weinreich First appearing in the Embury tome this drink has lived on despite his somewhat negative opinion on the prescribed specifications. He suggests using his preferred 1:2:8[1] ration for sours, which you are most welcome to… But as with all things, the final product should be delivered based on available ingredients and according to taste. [1] The Fine Art of Mixing Drinks p 235 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702092720-XUYCH9GKPY67H91AMRCE/AviationMoyas.jpg Drinks - Aviation 50ML WHITLEY NEILL 20ML LEMON JUICE 10ML MARASCHINO TSPN CREME DE VIOLETTE SERVED STRAIGHT UP Adapted by Craddock for the Savoy Cocktail Book, the recipe that appeared therein was pretty much what followed but, neglecting the violet liqueur. It’s in examining his presumed source[1] that we find the older recipe and some stark enlightenment as to the meaning of the name. Not surprisingly, it is only recently that the historically accurate version has been revived[2]. [1] Ensslin, Recipes for Mixed Drinks, 1917 [2] Wilson, Boozehoud, 2010 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702112692-DU26XVDH7UB7LCWLKW8E/Blackthorn+CropMoyas.jpg Drinks - Blackthorne 30ML SLOE GIN 30ML ITALIAN VERMOUTH 2 DASHES ANGOSTURA STIRRED SERVED STRAIGHT UP ORANGE TWIST “Wild, hard and inedible are hardly selling descriptors for any type of food. But for the humble sloe the same characteristics that make it unsuitable for snack time make it perfect for cocktail hour."[1] Paul Clarke While a drink by this name has a long history its general construct, let alone its specifics, are very hard to ascertain. One trail of recipes calls for a whiskey drink, usually Irish with some measure or other of vermouth and absinthe[2]. The other is the following, needless to say why it was the preference. [1] Paul Clarke, Imbibe Magazine, 2008 [2] Gary Regan, The Joy of Mixology, 2003 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702126043-3HNZN3Z6FQBOAR635KS7/Blood+and+Sand+CropMoyas.jpg Drinks - Blood & Sand EQUAL PARTS: SCOTCH WHISKY FOUR PILLARS BLOODY SHIRAZ GIN CHERRY HEERING ORANGE JUICE SHAKEN, STRAIGHT UP Theoretically the Blood and Sand cocktail is a time-honoured classic. In actuality, it’s a murky mess that’s one of the canon’s more infamous scourges. “I honestly do not understand why the Blood and Sand is part of the modern-day cocktail lexicon,” says Ryan Casey, bar manager of The Living Room, a newly-opened bar within the Dewberry Charleston hotel in Charleston, South Carolina. “I’ve never put it on the menu. I’ve never ordered it on purpose.” Originally created in London to commemorate a 1922 bullfighter movie of the same name, the formula for the original Blood and Sand—equal parts Scotch, Cherry Heering liqueur, orange juice and sweet vermouth, which first appeared Harry Craddock’s 1930 The Savoy Cocktail Book - has its roots in metaphor; the red Cherry Heering is said to represent the “blood” and orange juice, the “sand.”[1] [1] https://punchdrink.com/articles/wtf-is-wrong-with-the-blood-and-sand-scotch-cocktail-recipe/ https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702132782-KZ128TSMMC9OJGO5RTG3/Bramble+CropMoyas.jpg Drinks - Bramble 50ML TANQUERAY GIN 30ML LEMON JUICE 5ML SUGAR SYRUP 10ML CREME DE MURE SERVED ON THE ROCKS “Where there is booze, there is a Bramble" Hayley Bramble Probably the greatest of the drinks that could collectively be referred to as modern classics. Created in the 1980's in London by Dick Bradsell. A very approachable sour style drink slightly twisting the Gin Fix with the supplement of blackberry liqueur. https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702479066-GITXJ9VAKHUYXUHGEUGY/Charlie+Chaplin+CropMoyas.jpg Drinks - Charlie Chaplin “I don’t drink these days. I’m allergic to alcohol… I break out in handcuffs" Robert Downey Jr. Despite bearing his name, apparently this drink was never made for Chaplin, seeing as he didn’t drink. Interestingly, since playing Chaplin in an Oscar nominated performance in ’92, neither does Robert Downey Jr. In fairness it’s been known to fall short of its potential due to the fact that far too often the Apricot Brandy used is not really Apricot Brandy, nor the Sloe Gin actually made from gin and sloe berries, often enough, the lime juice isn’t even fresh... Here, we can assure you it will be. EQUAL PARTS: SLOE GIN APRICOT BRANDY LIME JUICE SHAKEN SERVED STRAIGHT UP https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702506006-SA8YF61QWNO8NVBO0U8Z/Clover+Club+ZoomMoyas.jpg Drinks - Clover Club 50ML FOUR PILLARS GIN 30ML LEMON JUICE 15ML RASPBERRY SHRUB ONE EGG WHITE SERVED STRAIGHT UP For Virgins Tender young things, who have just been taken off stick candy, prefer complicated and creamy drink which satisfy their beastly appetite for sweets and at the same time offer an agreeable sense of sinfulness. If you have any crême de menthe or crême de cocoa about the house, make them up some kind of a mess of it and push them under the piano to suck on it. If you don't have these liqueurs, make them up one of the following awful things. Two canapes are suggested with the Clover Club cocktail, because it is not really bad and can be used for human beings. With the Alexander and the Ritz, however, nothing is offered because anyone who would drink them will only sit around and grin, anyway.[1] Thank you Virginia and Phil for boldly stating your personal feelings on such topics and saving us from having to do so. It should be noted that the drink to which they specifically refer may bear the same name but is quite a different recipe. The following is perfectly acceptable amongst adults. [1]Elliott and Stong, Shake 'Em Up!, Reprint, 1930 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706555833-XKWX062IH4D5Z7SH5X5J/Corpse+Reviver+no.+2+CropMoyas.jpg Drinks - Corpse Reviver no. 2 EQUAL PARTS: ANTHER GIN COCCHI AMERICANO TRIPLE-ESQUE LEMON JUICE HALF TSPN PERNOD SHAKEN AND SERVED STRAIGHT-UP “In order to cure. You must understand.” ‘Mad Scientist 1’ - 28 Days Later “There are two hang-over remedies that are proven to work: hydration, because your body needs it; and alcohol, because your body wants it.”[1] There are many variations on this drink, but this is the best tasting according to Imbibe Magazine. Hailing from the Savoy Cocktail Book but with Cocchi Americano as the white kina in place of the discontinued Kina Lillet. [1] Kaye and Altier, ‘How to Booze’, 2010 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706565291-F6HLSBLVOH3VMPRA81SB/Delmonico+CropMoyas.jpg Drinks - Delmonico EQUAL PARTS: SWEET VERMOUTH FOUR PILLARS SHIRAZ GIN COGNAC 2 DASHES ANGOSTURA STIR ON ICE SERVE STRAIGHT UP GRAPEFRUIT TWIST “everything that the modern breed of brash, look-at-me restaurants is not: calm, understated, unobtrusive and charmingly old-fashioned."[1] Bill Knott, The Telegraph In 1837, at the beginning of New York City’s evolution as the financial center of the world, the genesis of what would become a world renowned culinary institution, Delmonico’s Restaurant, was set. A small shop selling classically prepared pastries, fine coffee and chocolate, bonbons, wines and liquors as well as Havana cigars was operated by the Delmonico brothers. Its success led them to purchase a triangular plot of land at the intersection of Beaver, William and South William Streets where, in 1837, they opened the first fine dining restaurant in the country.[2] [1]On Her Majesty’s dining habits, March 23rd, 2016 [2] http://www.delmonicosrestaurant.com/about/ https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706573620-1I782CFWTBSUSK421MB9/Espresso+Martini+CropMoyas.jpg Drinks - Espresso Martini https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706579118-8Y3TTNT4MCDFAEASBAFI/Florodora+CropMoyas.jpg Drinks - Florodora 4 PARTS TANQUERAY GIN QUARTER FRESH LIME 1 PARTS FRAMBOISE GINGER BEER TOP BUILT TALL “There has been an amazingly well-preserved glamour about Florodora. Perhaps it was a reflection of the radiance shed by those original six, the girls who ‘put the sex in sextet’ as you might say.” Dorothy Parker This one appeared at the dawn of the Twentieth Century following the raging success of the new Broadway show hailing from the London West End. The story goes that one of the chorus girls demanded an original drink created for her by Jimmy O’Brien at a Columbus Avenue[1] restaurant one night, post-theatre, when pressed by her company to order something more adventurous than lemonade. This is what came of it: [1] David Wondrich, Imbibe, 2007 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706591623-XPZW4T3DYBWINJ57SJCD/French+75+CropMoyas.jpg Drinks - French 75 20ML TANQUERAY GIN 10ML LEMON JUICE DASH SUGAR DASH PERNOD LOUIS ROEDERER CHAMPAGNE OR SPARKLING WINE SHAKE AND STRAIN INTO A FLUTE, TOP WITH CHAMPAGNE https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706595512-1OMQURWTJED4TZ1C63WP/Gibson+CropMoyas.jpg Drinks - Gibson https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706810155-ISZ96LD5STL8K6NX5P26/Gimlet+CropMoyas.jpg Drinks - Gimlet 60ML POOR TOM FOOLS CUT GIN 20ML FINGER LIME CORDIAL STIRRED SERVED STRAIGHT UP “To my mind, the ideal cocktail…exquisitely civilised and not at all girly" Julie Powell As usual, recipes differ here and there. More modern interpretations insist on fresh lime juice, sometimes with sugar sometimes with sweetness deriving from an Old Tom style gin. Traditionalists often prefer Rose’s Lime Cordial in up to a fifty: fifty ratio[1]. Allegedly, Julie liked hers ‘less limey’ and with vodka, but, we agree this would be akin to “making beef bourguignon with chicken and a few drops of wine”[2]. [1] Raymond Chandler, The Long Goodbye, 1953 [2] Felton, 2007 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706853964-URGGPU19GKOCLTVJ1P3O/Gin+and+Tonics+PortraitMoyas.jpg Drinks - Gin & Tonics 30ML GORDON’S GIN 90ML QUININE TONIC SERVE OVER ICE IN A HIGHBALL GLASS WITH A TWIST OF LEMON “Trust me, this will take time, but there is order here, very faint, very human.” Ondaatje Arguably the most important of the gin repertoire, not only for its simplicity, its ubiquitous humility and dare we say medicinal properties (historically at least[1]), but mostly because an unashamed juniper heavy gin and quinine water[2] is more often than not the most appropriate when catching up with old friends; where pretence and bullshit have no place... “London-style gin (Beefeater comes most readily to mind, but is far from the only option) holds up beautifully with tonic and embodies the sort of timeless, stalwart loyalty that is the very bedrock of the perennial get together.” Kaye & Altier [1]Gin: A spitied history p. 67 [2]First reference to a modern gin and tonic: Baker's Gentleman's Companion 1939 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706863301-CNIDC9ONP1E4H2OFG7QO/Holland+Razor+Blade+CropMoyas.jpg Drinks - Holland Razor Blade FOUR PARTS RUTTE OLD SIMON GENEVER* 2 PARTS FRESH LEMON 1 PART SYRUP SERVED STRAIGHT UP DUST CAYENNE PEPPER “It wasn’t a party that a Republican could understand--the marijuana smoke sweet on the air, the occasional cocaine sniffle, cold Mexican beer, good food, great conversation, and laughter--but a Parisian deconstructionist scholar might find it about as civilized as America gets.” James Crumley “This rather rugged bit of canine fur was introduced to us by a Hollander who brought body and soul within hailing range on the occasion of certain dawn flight from Batavia, via Semarang and Soerabaja, to Bali, in the year of Grace 1931… It is for those that can stomach Hollands and is one of the promptest.”[1] [1] Charles H. Baker; Jigger, Beaker and Glass p.85 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706869194-G4NFZRF5J91US04R1L89/Last+Word+CropMoyas.jpg Drinks - Last Word EQUAL PARTS: XORIGUER MAHON GIN CHARTREUSE MARASCHINO LIME JUICE SERVED STRAIGHT UP “... just remember, it's not a lie if you believe it." Costanza Easy to assemble, but hard to forget, according to Imbibe magazine. This one tends to be a 'love it' or 'hate it' drink, probably in most part due to the Chartreuse, the third of Embury's great liqueurs[1], which tends to arrive to a similar emotive reception. Despite being referenced as early as the 1920's[2], it disappeared almost entirely until its revival in the latter part of the last decade, somewhere near Seattle[3]. “If it were a wine, it would be a full-bodied red." [1]Embury, The Fine Art of Mixing Drinks, 1948 [2]Saucier, Bottom's Up, 1951 [3]Tan Vinh, Seattle Times, 2009 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706878884-UORGK701O00IS073HSE8/London+Calling+CropMoyas.jpg Drinks - London Calling 50ML TANQUERAY GIN 15ML LEMON JUICE 15ML SUGAR SYRUP 10ML MANZANILLA 2 DASHES ORANGE BITTERS SERVED UP “The ice-age is coming, the Sun is zooming in; meltodown expected… The wheat is growing thin." The Clash Whilst this drink only appeared following the turn of the century it has already become a steadfast classic, not just as a staple of its birthplace in Soho, London, but internationally; and rightly so. Reading the specifications it would be forgiven to assume this drink hails from a much older time… Recipe credited to Chris Jepson of Milk and Honey, Soho, London circa 2002. https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706885604-DU2CXSE84X9OM20IABUP/Martinez+CropMoyas.jpg Drinks - Martinez 40ML APPLEWOOD GIN 30ML CHAZALETTES VERMOUTH TSPN LUXARDO MARASCHINO DASH ORANGE BITTERS SERVED UP, GARNISHED WITH MARINATED BABY FIG “I’m the confuser! Is it a man? Is it a woman? Ooo… I’m not sure if I mind." Vince Noir The most humble of the great old drinks, going largely uncredited in the development of the earliest and greatest drinks of all time. Bowing as it does to the manhattan and the martini, it is often assumed to be a misinterpretation of one[1] or other[2]. Is it a gin Manhattan? Is it a sweet martini? According to Derek Brown “It’s intellectually interesting, but on a ceratin level, who cares? Does it or does it not make a good drink?”[3]. [1] Angostura Drinks Guide, 1908 [2] Kappeler, Modern American Drinks, 1895 [3]Wilson, Boozehound, 2010 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706890990-VFWM4CYFZFAXHFP87YFL/Martini+1908Moyas.jpg Drinks - Martini 1908 Enough said... The following is a compromise on the original 1906[1]. We will of course make it any way you wish. If you are particular (and we have not met) please use specifics, we are but simple bartenders. But please... Don't ask for vodka. 60ML TANQUERAY GIN 20ML NOILLY PRAT DRY DASH ORANGE BITTERS OLIVE, SERVED STRAIGHT UP “The only American invention as perfect as the sonnet.”[2] Mencken [1]Wondrich, Imbibe, 2007 [2]Edmunds, Martini: Straight Up, 1981 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706894885-39LWTCLGFZYW57QGQ771/Martini+DirtyMoyas.jpg Drinks - Martini Dirty https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706946986-57WXLYRIAPPTHJ44SC09/Negroni+CropMoyas.jpg Drinks - Negroni The House $16 Classic as classic comes… BEEFEATER MARTINI ROSSO CAMPARI The Local $22 500 miles and 500 more. POOR TOMS FOOL’S CUT POOR TOMS IMBROGLIO MARGAN OFF-SWEET The Spanish $24 A Mediterranean classic with a Mediterranean twist. XORIGUER MAHON GIN LUSTAU VERMUT ROJO CAMPARI The Baller $31 You have expensive taste… And probably get paid too much. MONKEY 47 SCHWARZWALD GIN ANTICA FORMULA CAMPARI Smokey (aka Mezcal) $25 Credt Rob Pate, Pêchê, Austin, Texas. VIDA DEL MAGUEY LILLET ROUGE CAMPARI https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706959310-82BBX05M7IJR7TLDK9M4/Peter+Pan+CropMoyas.jpg Drinks - Peter Pan POOR TOM’S GIN PEACH BITTERS LUSTAU VERMUT BLANCO ORANGE JUICE SHAKEN SERVED STRAIGHT UP JUNIPER DUST “Dreams do come true, if only we wish hard enough. You can have anything in life if you will sacrifice everything else for it.” J.M. Barry Another reclaimed classic from Craddock[1]. Originally quoted as equal parts but over the years adjusted to suit the interpretation of ‘peach bitters’. In this case it’s a French aperitif that exists somewhere between a peach liqueur and an amaro. [1] Craddock, The Savoy Cocktail Book, 1930 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706973764-CKM6KQOERGDTF5ILUMLO/Poet%27s+Dream+CropMoyas.jpg Drinks - Poet's Dream 40ML JINZU GIN 20ML DOLIN DRY VERMOUTH 10ML BENEDICTINE SERVED STRAIGHT UP AND DRESSED WITH ORANGE BITTERS “The list of great writers is very, very short but I am definitely in it. Er, who else is there that's better than me? I really don't know. Freddie Mercury, maybe..."[1] Roger Water's The version we prefer to serve doesn't exactly follow tradition (which calls for equal parts for the most part) but it seems an appropriate drink to exercise a little poetic license... So we've see-sawed the proportions, probably predictably so, in favour of the gin. [1]Tom Hibbert, Q Magazine, 1992 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706990642-CHZFPBQB10FRHO839A98/Royal+Smile+CropMoyas.jpg Drinks - Royal Smile 30ML BEEFEATER GIN 30ML LAIRD’S STRAIGHT APPLE BRANDY 20ML LEMON JUICE 10ML MARSALA GRENADINE SERVED STRAIGHT UP “Normally the cocktail base will consist of a single spirituous liquor… Within certain limits, however, it is possible to combine two (perhaps even more, but this is dangerous) liquors as a base." Embury A grand old drink that has managed to garner reference in at least sixty years’ worth of cocktail literature from both Europe and the America’s without any significant variation. Despite this, details as to its origin are sketchy at best with a loose suggestion that it was to commemorate the coronation of King George V in 1910[1]. [1] The internet (maybe). https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706998577-W0SX67OKYOXDYIVKPOAE/Salty+Dog+CropMoyas.jpg Drinks - Salty Dog 30ML TANQUERAY 10 GIN 90ML GRAPEFRUIT JUICE BUILT OVER ICE WITH A PROVENCE SALT RIM Grapefruit can have a number of interactions with drugs, unless, of course, you eat it ‘not in moderation’ often increasing the effective potency of compounds. Researchers have identified 85 drugs with which grapefruit is known to have an adverse reaction Grapefruit contains a number of polyphenolic compounds, including the flavanone naringin, alongside the two furanocoumarins, bergamottin and dihydroxybergamottin. These inhibit the drug-metabolizing enzyme isoform CYP3A4 predominantly in the small intestine, but at higher doses also inhibit hepatic CYP3A4 It is via inhibition of this enzyme that grapefruit increases the effects of a variety of drugs by increasing their bioavailability. In particular grapefruit and bitter oranges are known to interact with statins Wikipedia You may well be wondering the relevance of the above extract from the universally agreed source of all knowledge. There isn’t much. There just wasn’t a whole lot to say about this drink. Other than that the name doesn’t have any nautical affiliation as you’d be forgiven for mistaking. It’s just that it is pretty much a Greyhound[1] with a salt rim. [1] Also from somewhere on the internet https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707006679-FAOA5XA6BMH5D3KUPJPD/Southside+Fizz+CropMoyas.jpg Drinks - Southside Fizz 60ML BEEFEATER GIN 40ML LIME JUICE 20ML SUGAR SYRUP MINT SHAKE, STRAIN, TOP WITH SODA. SERVED TALL. “This drink is basically just a Mojito made with gin."[1] Gary Regan What he said. [1]Tom Hibbert, Q Magazine, 1992 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707012238-CU877MINXJ1BLZE5PC4J/Straights+Sling+CropMoyas.jpg Drinks - Straits Sling 30ML GIN 15ML DRY CHERRY BRANDY 15ML BENEDICTINE 30ML LEMON JUICE ORANGE BITTERS ANGOSTURA BITTERS BUILT OVER ICE AND TOPPED WITH SODA “To the future or to the past, to a time when thought is free, when men are different from one another and do not live alone.” George Orwell “A well-known Singapore drink”[1], the following drink has no pineapple juice and no grenadine and might seem quite far removed from the tiki-esque cocktail that commonly shows up being referred to as a ‘Singapore Sling’. This drink is “by contrast, a fossil in amber. Perhaps the Singapore Sling came about from a misreading of one original ingredient called for in the Straits Sling.”[2] [1] Vermeire, ‘Cocktails and How to Mix them’, 1922 [2] Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2009 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707025705-I58BFPIRVX0EI70SFZS0/Summer+Spritz+CropMoyas.jpg Drinks - Summer Spritz GIN PINEAPPLE STRAWBERRY SPARKLING https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707032816-I5HM8VX929LFY6APDKH8/Tom+Collins+CropMoyas.jpg Drinks - Tom Collins FOUR PARTS POOR TOM FOOL’S CUT GIN FOUR PARTS LEMON TWO PARTS SUGAR https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707569410-7LJZ0823DB0B8S90PYW1/Whiskey+Sour+PortraitMoyas.jpg Drinks - Whiskey Sour https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707574039-NHKANYLMSY0DOUNFOF48/Yale+Fence+CropMoyas.jpg Drinks - Yale Fence ST LAURENT CASK AGED GIN BONAL KINA ROUGE POMMEAU DE NORMANDIE STIRRED STRAIGHT-UP LEMON TWIST “I’ve got a plan. Let’s go get fucked up.” Hutch - Van Wilder: Party Liaison Having found no other reference to this drink anywhere, there can be little doubt that no significant harm will be done by substituting some of the ingredients in the original Embury recipe[1]. Whilst the original still makes a fine drink, aged gin and a calvados aperitif offer a little more body. That, and there are no recipes to be found using Pommeau; which is a shame. [1] David Embury, The Fine Art of Mixing Drinks, 1954 https://www.moyasgin.com/drinks-1 daily 0.75 2022-01-30 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702023036-BVORITLQUARXSP77A0CE/Americano+CropMoyas.jpg Drinks (Copy) - Americano (Copy) 30ML CAMPARI 30ML PUNT E MES SERVED OVER ICE IN A HIGHBALL, TOPPED WITH SODA AND FINISHED WITH A SLICE OF ORANGE It may seem counterintuitive to include the Americano in the present list, due primarily to it having no gin. We felt however, that the Americano, being the foundation of what we anticipate to be the most frequently ordered drink in the bar, deserved some mention on its own. Partly because “for all its impeccable charm, the Americano is not a potent drink”[1] and thus a very responsible way to carry about one’s evening. But mostly due to the fact that in its name so starkly honours the traditional home of the cocktail while offering such a quintessentially European taste. NB. In the latter parts of the 19th century in Florence this drink was called the Milano-Turino. [1] ‘How’s your Drink?’ Eric Felton https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702084023-5LT2UEQGD28X235VKL1M/Army+and+Navy+CropMoyas.jpg Drinks (Copy) - Army & Navy (Copy) 2 PARTS GIN 1 PART ORGEAT 1 PART LEMON JUICE SHAKEN SERVE STRAIGHT UP GRATED NUTMEG “A language is a dialect with an army and navy" Max Weinreich First appearing in the Embury tome this drink has lived on despite his somewhat negative opinion on the prescribed specifications. He suggests using his preferred 1:2:8[1] ration for sours, which you are most welcome to… But as with all things, the final product should be delivered based on available ingredients and according to taste. [1] The Fine Art of Mixing Drinks p 235 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702092720-XUYCH9GKPY67H91AMRCE/AviationMoyas.jpg Drinks (Copy) - Aviation (Copy) 50ML WHITLEY NEILL 20ML LEMON JUICE 10ML MARASCHINO TSPN CREME DE VIOLETTE SERVED STRAIGHT UP Adapted by Craddock for the Savoy Cocktail Book, the recipe that appeared therein was pretty much what followed but, neglecting the violet liqueur. It’s in examining his presumed source[1] that we find the older recipe and some stark enlightenment as to the meaning of the name. Not surprisingly, it is only recently that the historically accurate version has been revived[2]. [1] Ensslin, Recipes for Mixed Drinks, 1917 [2] Wilson, Boozehoud, 2010 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702112692-DU26XVDH7UB7LCWLKW8E/Blackthorn+CropMoyas.jpg Drinks (Copy) - Blackthorn (Copy) 30ML SLOE GIN 30ML ITALIAN VERMOUTH 2 DASHES ANGOSTURA STIRRED SERVED STRAIGHT UP ORANGE TWIST “Wild, hard and inedible are hardly selling descriptors for any type of food. But for the humble sloe the same characteristics that make it unsuitable for snack time make it perfect for cocktail hour."[1] Paul Clarke While a drink by this name has a long history its general construct, let alone its specifics, are very hard to ascertain. One trail of recipes calls for a whiskey drink, usually Irish with some measure or other of vermouth and absinthe[2]. The other is the following, needless to say why it was the preference. [1] Paul Clarke, Imbibe Magazine, 2008 [2] Gary Regan, The Joy of Mixology, 2003 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702126043-3HNZN3Z6FQBOAR635KS7/Blood+and+Sand+CropMoyas.jpg Drinks (Copy) - Blood & Sand (Copy) EQUAL PARTS: SCOTCH WHISKY FOUR PILLARS BLOODY SHIRAZ GIN CHERRY HEERING ORANGE JUICE SHAKEN, STRAIGHT UP Theoretically the Blood and Sand cocktail is a time-honoured classic. In actuality, it’s a murky mess that’s one of the canon’s more infamous scourges. “I honestly do not understand why the Blood and Sand is part of the modern-day cocktail lexicon,” says Ryan Casey, bar manager of The Living Room, a newly-opened bar within the Dewberry Charleston hotel in Charleston, South Carolina. “I’ve never put it on the menu. I’ve never ordered it on purpose.” Originally created in London to commemorate a 1922 bullfighter movie of the same name, the formula for the original Blood and Sand—equal parts Scotch, Cherry Heering liqueur, orange juice and sweet vermouth, which first appeared Harry Craddock’s 1930 The Savoy Cocktail Book - has its roots in metaphor; the red Cherry Heering is said to represent the “blood” and orange juice, the “sand.”[1] [1] https://punchdrink.com/articles/wtf-is-wrong-with-the-blood-and-sand-scotch-cocktail-recipe/ https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702132782-KZ128TSMMC9OJGO5RTG3/Bramble+CropMoyas.jpg Drinks (Copy) - Bramble (Copy) 50ML TANQUERAY GIN 30ML LEMON JUICE 5ML SUGAR SYRUP 10ML CREME DE MURE SERVED ON THE ROCKS “Where there is booze, there is a Bramble" Hayley Bramble Probably the greatest of the drinks that could collectively be referred to as modern classics. Created in the 1980's in London by Dick Bradsell. A very approachable sour style drink slightly twisting the Gin Fix with the supplement of blackberry liqueur. https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702479066-GITXJ9VAKHUYXUHGEUGY/Charlie+Chaplin+CropMoyas.jpg Drinks (Copy) - Charlie Chaplin (Copy) “I don’t drink these days. I’m allergic to alcohol… I break out in handcuffs" Robert Downey Jr. Despite bearing his name, apparently this drink was never made for Chaplin, seeing as he didn’t drink. Interestingly, since playing Chaplin in an Oscar nominated performance in ’92, neither does Robert Downey Jr. In fairness it’s been known to fall short of its potential due to the fact that far too often the Apricot Brandy used is not really Apricot Brandy, nor the Sloe Gin actually made from gin and sloe berries, often enough, the lime juice isn’t even fresh... Here, we can assure you it will be. EQUAL PARTS: SLOE GIN APRICOT BRANDY LIME JUICE SHAKEN SERVED STRAIGHT UP https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639702506006-SA8YF61QWNO8NVBO0U8Z/Clover+Club+ZoomMoyas.jpg Drinks (Copy) - Clover Club (Copy) 50ML FOUR PILLARS GIN 30ML LEMON JUICE 15ML RASPBERRY SHRUB ONE EGG WHITE SERVED STRAIGHT UP For Virgins Tender young things, who have just been taken off stick candy, prefer complicated and creamy drink which satisfy their beastly appetite for sweets and at the same time offer an agreeable sense of sinfulness. If you have any crême de menthe or crême de cocoa about the house, make them up some kind of a mess of it and push them under the piano to suck on it. If you don't have these liqueurs, make them up one of the following awful things. Two canapes are suggested with the Clover Club cocktail, because it is not really bad and can be used for human beings. With the Alexander and the Ritz, however, nothing is offered because anyone who would drink them will only sit around and grin, anyway.[1] Thank you Virginia and Phil for boldly stating your personal feelings on such topics and saving us from having to do so. It should be noted that the drink to which they specifically refer may bear the same name but is quite a different recipe. The following is perfectly acceptable amongst adults. [1]Elliott and Stong, Shake 'Em Up!, Reprint, 1930 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706555833-XKWX062IH4D5Z7SH5X5J/Corpse+Reviver+no.+2+CropMoyas.jpg Drinks (Copy) - Corpse Reviver no. 2 (Copy) EQUAL PARTS: ANTHER GIN COCCHI AMERICANO TRIPLE-ESQUE LEMON JUICE HALF TSPN PERNOD SHAKEN AND SERVED STRAIGHT-UP “In order to cure. You must understand.” ‘Mad Scientist 1’ - 28 Days Later “There are two hang-over remedies that are proven to work: hydration, because your body needs it; and alcohol, because your body wants it.”[1] There are many variations on this drink, but this is the best tasting according to Imbibe Magazine. Hailing from the Savoy Cocktail Book but with Cocchi Americano as the white kina in place of the discontinued Kina Lillet. [1] Kaye and Altier, ‘How to Booze’, 2010 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706565291-F6HLSBLVOH3VMPRA81SB/Delmonico+CropMoyas.jpg Drinks (Copy) - Delmonico (Copy) EQUAL PARTS: SWEET VERMOUTH FOUR PILLARS SHIRAZ GIN COGNAC 2 DASHES ANGOSTURA STIR ON ICE SERVE STRAIGHT UP GRAPEFRUIT TWIST “everything that the modern breed of brash, look-at-me restaurants is not: calm, understated, unobtrusive and charmingly old-fashioned."[1] Bill Knott, The Telegraph In 1837, at the beginning of New York City’s evolution as the financial center of the world, the genesis of what would become a world renowned culinary institution, Delmonico’s Restaurant, was set. A small shop selling classically prepared pastries, fine coffee and chocolate, bonbons, wines and liquors as well as Havana cigars was operated by the Delmonico brothers. Its success led them to purchase a triangular plot of land at the intersection of Beaver, William and South William Streets where, in 1837, they opened the first fine dining restaurant in the country.[2] [1]On Her Majesty’s dining habits, March 23rd, 2016 [2] http://www.delmonicosrestaurant.com/about/ https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706573620-1I782CFWTBSUSK421MB9/Espresso+Martini+CropMoyas.jpg Drinks (Copy) - Espresso Martini (Copy) https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706579118-8Y3TTNT4MCDFAEASBAFI/Florodora+CropMoyas.jpg Drinks (Copy) - Florodora (Copy) 4 PARTS TANQUERAY GIN QUARTER FRESH LIME 1 PARTS FRAMBOISE GINGER BEER TOP BUILT TALL “There has been an amazingly well-preserved glamour about Florodora. Perhaps it was a reflection of the radiance shed by those original six, the girls who ‘put the sex in sextet’ as you might say.” Dorothy Parker This one appeared at the dawn of the Twentieth Century following the raging success of the new Broadway show hailing from the London West End. The story goes that one of the chorus girls demanded an original drink created for her by Jimmy O’Brien at a Columbus Avenue[1] restaurant one night, post-theatre, when pressed by her company to order something more adventurous than lemonade. This is what came of it: [1] David Wondrich, Imbibe, 2007 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706591623-XPZW4T3DYBWINJ57SJCD/French+75+CropMoyas.jpg Drinks (Copy) - French 75 (Copy) 20ML TANQUERAY GIN 10ML LEMON JUICE DASH SUGAR DASH PERNOD LOUIS ROEDERER CHAMPAGNE OR SPARKLING WINE SHAKE AND STRAIN INTO A FLUTE, TOP WITH CHAMPAGNE https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706595512-1OMQURWTJED4TZ1C63WP/Gibson+CropMoyas.jpg Drinks (Copy) - Gibson (Copy) https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706810155-ISZ96LD5STL8K6NX5P26/Gimlet+CropMoyas.jpg Drinks (Copy) - Gimlet (Copy) 60ML POOR TOM FOOLS CUT GIN 20ML FINGER LIME CORDIAL STIRRED SERVED STRAIGHT UP “To my mind, the ideal cocktail…exquisitely civilised and not at all girly" Julie Powell As usual, recipes differ here and there. More modern interpretations insist on fresh lime juice, sometimes with sugar sometimes with sweetness deriving from an Old Tom style gin. Traditionalists often prefer Rose’s Lime Cordial in up to a fifty: fifty ratio[1]. Allegedly, Julie liked hers ‘less limey’ and with vodka, but, we agree this would be akin to “making beef bourguignon with chicken and a few drops of wine”[2]. [1] Raymond Chandler, The Long Goodbye, 1953 [2] Felton, 2007 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706853964-URGGPU19GKOCLTVJ1P3O/Gin+and+Tonics+PortraitMoyas.jpg Drinks (Copy) - Gin & Tonics (Copy) 30ML GORDON’S GIN 90ML QUININE TONIC SERVE OVER ICE IN A HIGHBALL GLASS WITH A TWIST OF LEMON “Trust me, this will take time, but there is order here, very faint, very human.” Ondaatje Arguably the most important of the gin repertoire, not only for its simplicity, its ubiquitous humility and dare we say medicinal properties (historically at least[1]), but mostly because an unashamed juniper heavy gin and quinine water[2] is more often than not the most appropriate when catching up with old friends; where pretence and bullshit have no place... “London-style gin (Beefeater comes most readily to mind, but is far from the only option) holds up beautifully with tonic and embodies the sort of timeless, stalwart loyalty that is the very bedrock of the perennial get together.” Kaye & Altier [1]Gin: A spitied history p. 67 [2]First reference to a modern gin and tonic: Baker's Gentleman's Companion 1939 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706863301-CNIDC9ONP1E4H2OFG7QO/Holland+Razor+Blade+CropMoyas.jpg Drinks (Copy) - Holland Razor (Copy) FOUR PARTS RUTTE OLD SIMON GENEVER* 2 PARTS FRESH LEMON 1 PART SYRUP SERVED STRAIGHT UP DUST CAYENNE PEPPER “It wasn’t a party that a Republican could understand--the marijuana smoke sweet on the air, the occasional cocaine sniffle, cold Mexican beer, good food, great conversation, and laughter--but a Parisian deconstructionist scholar might find it about as civilized as America gets.” James Crumley “This rather rugged bit of canine fur was introduced to us by a Hollander who brought body and soul within hailing range on the occasion of certain dawn flight from Batavia, via Semarang and Soerabaja, to Bali, in the year of Grace 1931… It is for those that can stomach Hollands and is one of the promptest.”[1] [1] Charles H. Baker; Jigger, Beaker and Glass p.85 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706869194-G4NFZRF5J91US04R1L89/Last+Word+CropMoyas.jpg Drinks (Copy) - Last Words (Copy) EQUAL PARTS: XORIGUER MAHON GIN CHARTREUSE MARASCHINO LIME JUICE SERVED STRAIGHT UP “... just remember, it's not a lie if you believe it." Costanza Easy to assemble, but hard to forget, according to Imbibe magazine. This one tends to be a 'love it' or 'hate it' drink, probably in most part due to the Chartreuse, the third of Embury's great liqueurs[1], which tends to arrive to a similar emotive reception. Despite being referenced as early as the 1920's[2], it disappeared almost entirely until its revival in the latter part of the last decade, somewhere near Seattle[3]. “If it were a wine, it would be a full-bodied red." [1]Embury, The Fine Art of Mixing Drinks, 1948 [2]Saucier, Bottom's Up, 1951 [3]Tan Vinh, Seattle Times, 2009 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706878884-UORGK701O00IS073HSE8/London+Calling+CropMoyas.jpg Drinks (Copy) - London Calling (Copy) 50ML TANQUERAY GIN 15ML LEMON JUICE 15ML SUGAR SYRUP 10ML MANZANILLA 2 DASHES ORANGE BITTERS SERVED UP “The ice-age is coming, the Sun is zooming in; meltodown expected… The wheat is growing thin." The Clash Whilst this drink only appeared following the turn of the century it has already become a steadfast classic, not just as a staple of its birthplace in Soho, London, but internationally; and rightly so. Reading the specifications it would be forgiven to assume this drink hails from a much older time… Recipe credited to Chris Jepson of Milk and Honey, Soho, London circa 2002. https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706885604-DU2CXSE84X9OM20IABUP/Martinez+CropMoyas.jpg Drinks (Copy) - Martinez (Copy) 40ML APPLEWOOD GIN 30ML CHAZALETTES VERMOUTH TSPN LUXARDO MARASCHINO DASH ORANGE BITTERS SERVED UP, GARNISHED WITH MARINATED BABY FIG “I’m the confuser! Is it a man? Is it a woman? Ooo… I’m not sure if I mind." Vince Noir The most humble of the great old drinks, going largely uncredited in the development of the earliest and greatest drinks of all time. Bowing as it does to the manhattan and the martini, it is often assumed to be a misinterpretation of one[1] or other[2]. Is it a gin Manhattan? Is it a sweet martini? According to Derek Brown “It’s intellectually interesting, but on a ceratin level, who cares? Does it or does it not make a good drink?”[3]. [1] Angostura Drinks Guide, 1908 [2] Kappeler, Modern American Drinks, 1895 [3]Wilson, Boozehound, 2010 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706890990-VFWM4CYFZFAXHFP87YFL/Martini+1908Moyas.jpg Drinks (Copy) - Martini 1908 (Copy) https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706894885-39LWTCLGFZYW57QGQ771/Martini+DirtyMoyas.jpg Drinks (Copy) - Martini Dirty (Copy) https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706946986-57WXLYRIAPPTHJ44SC09/Negroni+CropMoyas.jpg Drinks (Copy) - Negroni (Copy) The House $16 Classic as classic comes… BEEFEATER MARTINI ROSSO CAMPARI The Local $22 500 miles and 500 more. POOR TOMS FOOL’S CUT POOR TOMS IMBROGLIO MARGAN OFF-SWEET The Spanish $24 A Mediterranean classic with a Mediterranean twist. XORIGUER MAHON GIN LUSTAU VERMUT ROJO CAMPARI The Baller $31 You have expensive taste… And probably get paid too much. MONKEY 47 SCHWARZWALD GIN ANTICA FORMULA CAMPARI Smokey (aka Mezcal) $25 Credt Rob Pate, Pêchê, Austin, Texas. VIDA DEL MAGUEY LILLET ROUGE CAMPARI https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706959310-82BBX05M7IJR7TLDK9M4/Peter+Pan+CropMoyas.jpg Drinks (Copy) - Peter Pan (Copy) POOR TOM’S GIN PEACH BITTERS LUSTAU VERMUT BLANCO ORANGE JUICE SHAKEN SERVED STRAIGHT UP JUNIPER DUST “Dreams do come true, if only we wish hard enough. You can have anything in life if you will sacrifice everything else for it.” J.M. Barry Another reclaimed classic from Craddock[1]. Originally quoted as equal parts but over the years adjusted to suit the interpretation of ‘peach bitters’. In this case it’s a French aperitif that exists somewhere between a peach liqueur and an amaro. [1] Craddock, The Savoy Cocktail Book, 1930 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706973764-CKM6KQOERGDTF5ILUMLO/Poet%27s+Dream+CropMoyas.jpg Drinks (Copy) - Poet's Dream (Copy) 40ML JINZU GIN 20ML DOLIN DRY VERMOUTH 10ML BENEDICTINE SERVED STRAIGHT UP AND DRESSED WITH ORANGE BITTERS “The list of great writers is very, very short but I am definitely in it. Er, who else is there that's better than me? I really don't know. Freddie Mercury, maybe..."[1] Roger Water's The version we prefer to serve doesn't exactly follow tradition (which calls for equal parts for the most part) but it seems an appropriate drink to exercise a little poetic license... So we've see-sawed the proportions, probably predictably so, in favour of the gin. [1]Tom Hibbert, Q Magazine, 1992 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706990642-CHZFPBQB10FRHO839A98/Royal+Smile+CropMoyas.jpg Drinks (Copy) - Royal Smile (Copy) 30ML BEEFEATER GIN 30ML LAIRD’S STRAIGHT APPLE BRANDY 20ML LEMON JUICE 10ML MARSALA GRENADINE SERVED STRAIGHT UP “Normally the cocktail base will consist of a single spirituous liquor… Within certain limits, however, it is possible to combine two (perhaps even more, but this is dangerous) liquors as a base." Embury A grand old drink that has managed to garner reference in at least sixty years’ worth of cocktail literature from both Europe and the America’s without any significant variation. Despite this, details as to its origin are sketchy at best with a loose suggestion that it was to commemorate the coronation of King George V in 1910[1]. [1] The internet (maybe). https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639706998577-W0SX67OKYOXDYIVKPOAE/Salty+Dog+CropMoyas.jpg Drinks (Copy) - Salty Dog (Copy) 30ML TANQUERAY 10 GIN 90ML GRAPEFRUIT JUICE BUILT OVER ICE WITH A PROVENCE SALT RIM Grapefruit can have a number of interactions with drugs, unless, of course, you eat it ‘not in moderation’ often increasing the effective potency of compounds. Researchers have identified 85 drugs with which grapefruit is known to have an adverse reaction Grapefruit contains a number of polyphenolic compounds, including the flavanone naringin, alongside the two furanocoumarins, bergamottin and dihydroxybergamottin. These inhibit the drug-metabolizing enzyme isoform CYP3A4 predominantly in the small intestine, but at higher doses also inhibit hepatic CYP3A4 It is via inhibition of this enzyme that grapefruit increases the effects of a variety of drugs by increasing their bioavailability. In particular grapefruit and bitter oranges are known to interact with statins Wikipedia You may well be wondering the relevance of the above extract from the universally agreed source of all knowledge. There isn’t much. There just wasn’t a whole lot to say about this drink. Other than that the name doesn’t have any nautical affiliation as you’d be forgiven for mistaking. It’s just that it is pretty much a Greyhound[1] with a salt rim. [1] Also from somewhere on the internet https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707006679-FAOA5XA6BMH5D3KUPJPD/Southside+Fizz+CropMoyas.jpg Drinks (Copy) - Southside Fizz (Copy) 60ML BEEFEATER GIN 40ML LIME JUICE 20ML SUGAR SYRUP MINT SHAKE, STRAIN, TOP WITH SODA. SERVED TALL. “This drink is basically just a Mojito made with gin."[1] Gary Regan What he said. [1]Tom Hibbert, Q Magazine, 1992 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707012238-CU877MINXJ1BLZE5PC4J/Straights+Sling+CropMoyas.jpg Drinks (Copy) - Straights Sling (Copy) 30ML GIN 15ML DRY CHERRY BRANDY 15ML BENEDICTINE 30ML LEMON JUICE ORANGE BITTERS ANGOSTURA BITTERS BUILT OVER ICE AND TOPPED WITH SODA “To the future or to the past, to a time when thought is free, when men are different from one another and do not live alone.” George Orwell “A well-known Singapore drink”[1], the following drink has no pineapple juice and no grenadine and might seem quite far removed from the tiki-esque cocktail that commonly shows up being referred to as a ‘Singapore Sling’. This drink is “by contrast, a fossil in amber. Perhaps the Singapore Sling came about from a misreading of one original ingredient called for in the Straits Sling.”[2] [1] Vermeire, ‘Cocktails and How to Mix them’, 1922 [2] Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2009 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707025705-I58BFPIRVX0EI70SFZS0/Summer+Spritz+CropMoyas.jpg Drinks (Copy) - Summer Spritz (Copy) GIN PINEAPPLE STRAWBERRY SPARKLING https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707032816-I5HM8VX929LFY6APDKH8/Tom+Collins+CropMoyas.jpg Drinks (Copy) - Tom Collins (Copy) FOUR PARTS POOR TOM FOOL’S CUT GIN FOUR PARTS LEMON TWO PARTS SUGAR https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707569410-7LJZ0823DB0B8S90PYW1/Whiskey+Sour+PortraitMoyas.jpg Drinks (Copy) - Whiskey Sour (Copy) https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/1639707574039-NHKANYLMSY0DOUNFOF48/Yale+Fence+CropMoyas.jpg Drinks (Copy) - Yale Fence (Copy) ST LAURENT CASK AGED GIN BONAL KINA ROUGE POMMEAU DE NORMANDIE STIRRED STRAIGHT-UP LEMON TWIST “I’ve got a plan. Let’s go get fucked up.” Hutch - Van Wilder: Party Liaison Having found no other reference to this drink anywhere, there can be little doubt that no significant harm will be done by substituting some of the ingredients in the original Embury recipe[1]. Whilst the original still makes a fine drink, aged gin and a calvados aperitif offer a little more body. That, and there are no recipes to be found using Pommeau; which is a shame. [1] David Embury, The Fine Art of Mixing Drinks, 1954 https://www.moyasgin.com/home daily 1.0 2023-03-13 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/0d0b6665-bce3-4ce2-9175-3f5c46800ae4/Moyas_home_martini.jpg Home We know the importance of a carefully made martini with the right choice of gin. https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/8173fe28-4eaf-4bbe-b948-0e50e90f2ca5/272864706_5458295644185722_8008581961349402872_n.jpg Home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/3cfada35-a2f4-41a7-9d2f-9653290c5682/Jazz_nights.jpg Home - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.moyasgin.com/moyas-story daily 0.75 2022-02-01 https://www.moyasgin.com/whats-on daily 0.75 2023-03-13 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/b75cdc93-d134-4b0c-9f92-8d3c0cb1d2b4/272864706_5458295644185722_8008581961349402872_n.jpg What's On - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/6dad3e4a-46be-4dbe-abe3-24891228b1c2/Jazz_nights.jpg What's On - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.moyasgin.com/whatson daily 0.75 2023-03-13 https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/3cfada35-a2f4-41a7-9d2f-9653290c5682/Jazz_nights.jpg What's On - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61a709b00df56b4c5c657eff/8173fe28-4eaf-4bbe-b948-0e50e90f2ca5/272864706_5458295644185722_8008581961349402872_n.jpg What's On - Make it stand out Whatever it is, the way you tell your story online can make all the difference.