The Lincoln Beverage Menu

THE LINCOLN PRESENTS...

Winner of Australian Cocktail List of the Year 2007 ~ Australian Bartender Magazine

‘Taut nerves relax, taut muscles relax; tired eyes brighten, tongues loosen, friendships deepen, the whole world becomes a better place in which to live.’ David A. Embury

The Lincoln presents an avant - garde aproach to the modern cocktail with a collection of miniature drinks: an opportunity to appreciate a more diverse and quirky experience for your senses. Our 2008 Cocktail List edition is influenced by Japanese art of the bar The History of The Lincoln Circa 1920's Bar friends of ours Sydney's Winter Season Our personalities And obviously influenced . . . by you.

"The cocktail era will probably pass, in its turn, and make way for great people to "find" themselves with respect for their drinking; by learning to drink and enjoy wines and malt liquors. Meantime, however, there is no denying that the cocktail's heyday is here; for the next few years every hour will be the Cocktail Hour, so to speak. Therefore, we must make our bow and render service to the cocktail." Barney Burke 1936

miniature cocktails . . . all miniature cocktails $9.50 . . .

Mr. hoshis martini Another way to enjoy Mr. Cocktail - the gin martini. Tanqueray and Beefeater gin stirred dry with your vermouth served ice cold on the side. Created in The Little Smith Bar/Tokyo by Mr. Hoshi

Veronica

Plum pisco and Tuaca whipped with fresh lemon served straight up with a prosecco finish.

Once, she went out with all of us. She was gorgeous.

Rum Shrub Seasonable fruit is preserved in Havana Especial rum. We blend it with some sugar and winter spices. Made out of the limited released batch.

Japanese sazerac A tiny twist on the New Orleans classic: Yamazaki Whisky and Stone,s ginger wine with touches of Peychaud and Old Fashioned bitters. An awesome winter cup.

Mulatina Havana Reserva, fresh espresso and honey/eucalyptus cordial, shaken up with Angostura bitters. This woman did not even look at us.

porto bramble Sauza Hornitos Tequila swirled with fresh lemon juice and a quandong cordial. Served frappe style with a drizzle of Tawny Port.

fabulous fizz oLD WoRLD ohio

15

A delicate blend of Canadian Club 12yr. and sweet vermouth with a dash of bitters and triple sec, topped with sparkling wine. A great aperitif.

BELLINI ‘de LUXE’: 1988

16

Hennessy V.S. cognac shaken with white peach puree, peach liqueur and fresh lemon juice, served on the rocks. Layered with Chandon brut. This Italian prosecco is dry with a strawy edge, which combines well with the sweetness of the fruit.

FRENCH 75: 1925

15

A fresh, clean and sophisticated mix of Plymouth gin, fresh lemon juice and a hint of sugar, lengthened with champagne. Created by Harry MacElhone of Harry’s Bar, Paris, named after the 75mm field gun used in the first world war.

NEW world ART-DE-Co-llins

16

Jumbled watermelon and kaffir lime leaves, with the addition of Belvedere pomarancza, elderflower cordial and a touch of limoncello, served frappe with some bubbles.

sherry-pineapple cobbler

16

Plymouth gin and sherry are stirred with freshly pressed pineapple, finished with sparkling Chandon and a bouquet of mint.

ka-sha-sa Sagatiba Velha cachaca shaken with Aperol, passionfruit and pomegranate syrup. Lengthened with sparkles.

16

MARTINI oLD WoRLD 20th century cocktail: 1930

16

Clover CLUB: circa 1930’s

16

apple Jack

16

A nicely balanced concoction of South gin, Lillet Blanc, white crème de cacao and a touch of fresh lemon. Served icy cold. Ted Haigh a.k.a. Dr. Cocktail says: “This is exactly what ‘Art Deco’ tastes like”.

Plymouth gin shaken with imported French raspberry puree, fresh lemon and a touch of egg white. One of several classics invented for the infamous ‘Algonquin politicians. round table’ of writers, critics and

Calvados shaken with fresh pink grapefruit and homemade grenadine. With it’s origins stretching back to 1933, colonial New Jersey, this classic has truly stood the test of time.

NEW world Baya meXicana

16

Stroll south of the border with a smooth blend of the legendary Don Julio Blanco, blackberries and balanced with fresh lime juice.

The toubatini

16

42 Below Passionfruit vodka, creme de peche, fresh watermelon, lemon juice and raspberry. The judges awarded this drink first place at the Australian final of the 42 Below world cocktail cup.

polished tini

A delicate fusion of fresh apples and lemongrass, shaken with Zubrowka bison grass vodka, a touch of apple liqueur and fresh lemon juice.

16

short oLD WoRLD whisky mac: 1800

16

Stone's ginger wine perfectly complemented with Chivas 12yr. Addition of soda water is optional. Guarnteed to banish the winter blues.

algonquin updated: 1935

16

Jim Beam small batch, fresh pineapple juice and dry vermouth are shaken well with Peychauds bitters and home made velvet falernum. This is a cross between a whisky sour and a rum punch. Accredited to NY City’s Algonquin Hotel.

Rum Swizzle

16

Appleton Reserve rum swizzled with fresh lime juice and passionfruit syrup. Served frappe. The most popular drink on Bermuda island is synonymous with Goslings Rum.

NEW world Cereza

16

A generous pour of Sauza Hornitos tequila, mingled with cherry heering, organic cherry jelly

and fresh pink grapefruit juice, completed with a dash of balsamic vinegar. Served on the rocks.

Tommy’s Margarita

16

A modern interpretation of the classic sour - this one contains a large measure of Herradura Silver tequila with fresh lime juice and agave syrup, served short over ice. No salt!

se-seco A twist on the ever-loved Pisco sour. This classic is complimented with the deft touches of amaretto, orgeat and apricots. Se-seco means ITSELF DRY in Spanish. . . . . . . if you wonder.

16

Tall and Tiki Old world tequila sunrise: circa 1930

15

Planters Punch: 1908

17

The original recipe with no orange juice in sight. Herradura Silver tequila is mixed with fresh lime juice and soda, with a drizzle of crème de cassis and a splash of our homemade grenadine. This Aqua Caliente version was unearthed by Dale De Groff - The King of Cocktails.

This classic from the carribean shows that simplicity will always prevail. Myer,s is one of Jamaicas oldest and finest dark rums, features with lemon juice, gomme and angostura bitters. Charged with soda water. This is a must for all lovers of rum.

pisco special: 1800s

17

Muddled pineapple and fresh ginger juice are mixed and shaken with Peruvian pisco, maple syrup, fresh lemon and egg white, served long with a cinnamon dusting. A classic rejuvenated by famed Milk&Honey Bar in London.

Tiki World Hurricane

,

17

Direct from Pat O Briens bar in New Orleans a blend of Havana Especial and Blanco rums, pineapple, orange, passionfruit, a hint of orgeat syrup and a dash of Angostura bitters.

Scorpion

19

8 year old Bacardi rum shaken with Hennessy V.S. Cognac, orgeat syrup, fresh lemon and orange juices, served in a frosted coupette.

Dark and stormy

Myer,s dark Jamaican rum with fresh lime juice and a dash of Angostura bitters, built over ice and charged with our own, homemade ginger beer.

16

Dear Friends Mr. Charming by Barry Chalmers The name says it all. A tantalizing mixture of Tanqueray 10 gin, Aperol, mint and a hint of agave syrup.

aguamiel by

Julian serna

The tequila connoisseur gives you a healthy dose of Don Julia reposado, stirred with honey water and orange bitters. Served in baloon glass.

fish ball punch

by peter fisher

Aptly named by Mr. Fisher, this blend of smooth coconut, apricot nectar and Sauza Hornitos will put you in the mood for a festive evening.

pierre cardene

by Pierre faloun Our old accomplice Piere has twisted ginger wine and pomegranate syrup into the ever popular Sidecar. Peace, love, harmony.

chino

by charlie ainsbury

Calvados, dry vermouth and lemon juice, finished with maraschino liquor, served martini style.

breakfast with irish

by pilib irish gannon

Jameson 12yr. Irish whiskey, sherry, lemon juice and apricot jam. You dont need eyes to see, you need vision.

. . . . all cocktails 18

V0DKA RUSSIAN METHOD Stolichnaya- wheat & rye

8.5

Stolichnaya Elite - wheat & rye

25

Stoli Vanil- wheat & rye Smirnoff No.55- rye

9 10

POLISH METHOD Wyborowa- rye Belvedere pure- rye

8.5 9

Belvedere citrus- rye

9.5

Belvedere pomarancza- rye

9.5

Original Polish- rye

9

Chopin- potato

10

Luksusova- potato

8.5

Zubrowka Bison Grass- grain /odorata grass

8.5

WESTERN EUROPE Grey Goose / France- wheat

12

Ketel one / Holland- wheat

8.5

SCANDINAVIA Absolut Peppar / Sweden- winter wheat

8.5

Level / Sweden- winter wheat

12

Finlandia / Finland- barley

8.5

REST OF THE WORLD Babicka wormwood / Czech Republic- Corn

9.5

42 below / New Zealand- wheat

8.5

42 below passionfruit / New Zealand- wheat

8.5

GIN Plymouth Beefeater ‘The Crown Jewel’

8.5 10.5

Beefeater

8.5

Martin Miller’s Westbourne Strength

12

Tanqueray

8.5

Tanqueray no.10

12

South Junipero

9 12

Filliers Graan Jenever

9

Hendricks

11

Bombay Sapphire

8.5

RUM Angostura 1919 / Trinidad

9.5

Appleton Estate VX / Jamaica

8.5

Appleton Estate Reserve / Jamaica

9

Appleton Estate Extra / Jamaica

10

El Dorado Spiced Rum / Guyana

9.5

English Harbour 5yr / Antigua

9.5

Havana Club Anejo Blanco / Cuba

8.5

Havana Club Anejo Especial / Cuba

8.5

Havana Club Anejo Reserva / Cuba

9

Havana Club 7yr / Cuba

9.5

Inner Circle Green / Australia

8.5

Matusalem Gran reserva 15yr / Dominican Republic

11

Matusalem Clasico 10yr / Dominican Republic

9.5

Mount Gay Eclipse / Barbados

8.5

Mount Gay Extra Old / Barbados

10

Myers Dark Rum / Jamaica

9

Pampero Especial / Venezuela

8.5

Pampero Anniversario / Venezuela

15

Bacardi 8yr / Bahamas

9.5

Bacardi 151 / Puerto Rico

11.5

Pusser Navy Rum / British Virgin Islands

9.5

Pyrat XO / British West Indies

14

Ypioca Cachaca / Brazil

9.5

tequila Herradura silver

9

Don Julio blanco

11

Gran Centanario Plata

12

El Jimador reposado

8.5

Jose Cuervo Tradicional reposado

10

Herradura reposado

10

Don Julio reposado

13

Sauza Hornitos reposado

8.5

Herradura anejo

12

Jose Cuervo Reserva de la Familia anejo

21.5

whisky BOURBON AND TENNESSEE WHISKEY Jim Beam Small Batch

8.5

Wild Turkey 86.8 proof

8.5

Wild Turkey Rare breed

11

Makers Mark

9

Woodford Reserve

11

Bookers

12

Bakers

11

Bulleit

9

Jack Daniel’s

8.5

Jack Daniel’s Single Barrel

12

BLENDED Chivas Regal 12yr

9.5

The Famous Grouse

8.5

Compass Box ‘The Spice Tree’

11

J&B Rare

8.5

JW Black label

9

JW Blue Label

36

IRISH, CANADIAN AND RYE Jameson

9

Jameson 12yr

11

Bushmills Malt

9.5

Canadian Club

8.5

Canadian Club 12yr

9

SINGLE MALT Japan

Yamazaki 12 yr.

11

Medium bodied with the aroma of dried fruits and honey. It has delicate, mellow taste with a lingering, woody, dry finish

The Islands Islay Lagavulin 16yr. / south shore

14

Full bodied, smooth and firm, peaty dryness, oily and grassy. Laphroaig 10yr. / south

11

Medium body with seaweedy and salty palate. Orkney islands Highland Park 12yr. Medium body, succulent palate with heather-honey sweetness.

12

whisky Skye Talisker 10yr Full, slightly syrupy body, smokey, malty sweet with a developing pepper undertones.

11

Lowlands Glenkinchie 10yr

11

Light but rounded with demerara and cinnamon on palate, gingery finish. Northern & Western Highlands Glenmorangie 10yr / Northern highland

11

Light body, aromatic and malty-sweet tones that are creamy/buttery. Oban 14yr old/ Western Highlands

13

Firm and smooth, delicate at first, fragrant, fruity, then waxy, becoming smoky. Dry.

Central Highlands & Speyside Glenfiddich Solera reserve 15yr. / Dufftown

12

Light and smooth, silky with flavours of white chocolate, pears and cream. Glenfiddich 30yr. / Dufftown

47

Soft and full, sherry, raisins, chocolate, ginger. Luxurious. MacKillops Choice (Glen Keith October 1972) / Speyside

32

Light, elegant, semi-sweet nose with medium palate, floral, creamy finish. The Macallan 12yr. / Speyside Full and smooth, floral with hints of currant.

12

Cognac Hennessy VS

9.5

Hennessy VSOP

13

Hennessy XO

28

Hennessy Private Reserve

35

Hennessy Paradis Extra

53

Hennessy Richard

235

Paul Giraud Napoleon GC

20

Renier XO

25

Armagnac and calvados Blanche de Labouc, Folle Blance

10

Chateau Tariquet Folle Blanche 5yr. BA

15

1996 Victor Gontier Domfrontais

15

1985 Delord Bas Armagnac

25

GRAPPA Vedrenne Marc de Bourgogne de Caveau

12

FRUIT eau-de-vie G.E. Massenez Kirsch

15

APERitif, vermouth, bitters Aperol

7.5

Averna

8

Campari

7.5

Cinzano Rosso / Bianco

7.5

Noilly Prat Dry

8

Pimms No.1 Cup

7.5

Punt E Mes

7.5

Lillet Rouge / Blanc

7.5

Dubbonet

7.5

Jagermeister

8.5

Pernod

9

Green Fairy Absinth / Czech Republic

13

La Fee Parisian Absinth / France

15

LIQUEURS Agavero Tequila liqueur

10

Baileys

8.5

Drambuie

9.5

Dom Benedictine

9

Cointreau

8.5

Chambord

8.5

Frangelico

8.5

Cherry Heering

8.5

Luxardo Limoncello

8.5

Luxardo Maraschino

8.5

Mandarine Napoleon

8.5

Amaretto di Saronno

9.5

Grand Marnier

8.5

Tuaca

8.5

Toussaint

8.5

Opal Nera black sambucca

8.5

Opal Nera white sambucca

8.5

Chartreuse Green

10.5

Plymouth Sloe gin

8.5

Beer Leffe Blonde BELGIUM

9

Kronenbourg 1664 FRANCE

9

Staropramen CZECH REPUBLIC

9

Corona MEXICO

9

Asahi JAPAN

9

Pure Blonde victoria

8

Cascade Light tasmania Crown Embassador 2008 Reserve Lager Limited Edition (5000 bottles) victoria

6.5 70

BAR FOOD MENU TASTING House Roasted Spiced Nuts & Olives

8

Polenta Chips with Avocado, Tomato & Tamarillo Salsa

11

Fillet Steak Tartare with Tomato Fondu, Aiolo & Crostini

12/18

Rock Oyster with Chilli, Galangal, Corriander & Lime or Eschallot & Aged Red Wine Vinegar

3.5

Duck & Corriander Tortelino with Shiitaki & Shallot Salad & Ponzu Dressing

12

Goats Cheese Stuffed Zucchini Flowers with Pepperonata 13 Sage & Pinenut Beurre Noisette

LARGER DISHES Sherry Marinated Artichokes with Peas, Labne, Mint and Crisp Pastry

19

Grilled Brocollini with Focaccia and Anchovy Hollandaise

17

Plate of Italian Cured Meats & Ham Wagyu Fillet Steak au Poivre

24/42 46

SIDES & SALADS Sourdough Bread Basket

6

Paris Mash

9

Glazed Dutch Carrots

9

Vine Ripe Tomato & Persian Feta with Black Olives & Aged Balsamic Dressing

16

Beetroot, Asparagus & Potato with Pancetta, Red Onion & Half Soft Boiled Egg

15

A larger menu is available in The Restaurant or on request.

cheesE COLSTON BASSETT STILTON Crumbly, rich, medium sharp blue piquancy and spicy flavours to finish. ROQUEFORT PAPILLON Arguably the best blue cheese in the world, cave-aged by the Societe Fromagerie, buttery with deep blue veins of mould. HOLY GOAT LA LUNA Hand crafted on Sutton Grange Organic Farm. The process is based on the traditional French soft curd style using slow lactic acid fermentation. Matured, it has a creamy, full bodied interior with a citrussy tang and nutiness. MARY QUICKS 3 YEAR CHEDDAR An ancient, hard, cloth bound cows milk cheese. Firm and slightly crumbly when cut and occasional blue moulding in the pate. Big flavour with intense acid characters with sweet, nutty overtones and great length of palate. COULOMMIERS ROUZAIRE Known as the Ancestor of Brie. Made by the famous Cheese maker Robert Rouzaire. The flavour is well balanced with mushroom and butter characters and a slight almond taste. EPOISSES BERTHAUT According to legend, Epoisses was invented at the beginning of the 16th Century by Cistercian monks. Soft buttery silky and at once sweet and salty. COMTE LE FORT AOC It is not possible to sum up in a mere few words the incredible diversity of taste that characterizes Comte. It is at once rich, roasted, milky and mild, salty and slightly sweet with nutty overtones. One Piece Selection

12

Two Piece Selection

18

Three Piece Selection

27

Lincoln Tasting Plate

38