Vavavavoom home pageVavavavoom Cocktail Lounge Bar*

Vavavavoom Cocktail Lounge Bar

Illustrations by Chris Watson

Wrigley's Bar Cocktail Menu


Perhaps the greatest of all cocktails, this classic mix of gin (or vodka) and vermouth can served in three main variations (with sub-categories of each!):

Dry Martini: Put ice in a mixing glass, and wash the ice in Noilly Prat vermouth. Discard the vermouth, add gin, stir and strain into a martini glass.

Sweet Martini: 2/3 gin, 1/3 Italian vermouth, stir on ice and strain.

Perfect Martini: gin, Italian (rosso) vermouth and French vermouth in a mixing glass. Stir on plenty of ice and strain.

Garnishes: Olive to dry, cherry to sweeten, or a lemon twist which you must twist in order to release the oil. Alternatively, add a cocktail onion to a dry martini for a Gibson.


The original was created in 1874 at the Manhattan Club, NY, for Jennie Churchill, mother of Winston. Again, it comes in three basic variations:

Dry Manhattan: Canadian rye whiskey (or excellent bourbon), French vermouth, 2 dashes Angostura. Stir on ice and strain into a martini glass.

Sweet Manhattan: As for dry, but with Italian vermouth instead of French.

Perfect Manhattan: rye whisky, French vermouth, Italian vermouth, 2 dashes Angostura. Stir on ice and strain.

Garnishes: Maraschino cherry (preferably with the stalk) or an orange twist.


A Wrigley favourite, this delicious and vibrant cocktail was invented by Luigi Naintre of the Criterion, London in 1925.

gin, French vermouth, juice of half a tangerine, 1 dash of Cointreau, 1 dash of grenadine. Shake on ice and strain into a martini glass.


A marvellous concoction from Harry MacElhone of Harry's New York Bar, Paris, dating from 1931.

cognac, Cointreau or curaao, juice of half a lemon. Shake together on ice and strain. Adding a measure of Bacardi and reducing the lemon juice makes this a Between the Sheets.

Stem Winder

Another Wrigley favourite, curious for its lack of a base spirit!

1 msr triple sec, 1 msr LBV port, 1 msr creme de cacao, 1 teaspoon Kahlua, 1 teaspoon Wray & Nephew's overproof rum. Shake on crushed ice and strain, add a twist of lemon.

Mint Julep

First mentioned in US literature in 1787, the term "julep" descends from an Arabic word meaning "rose-water". Served here Kentucky-style:

Make this in the glass, or more traditionally, in a silver tankard. Crush ten or so mint leaves, a teaspoon of caster sugar and a little water with the flat end of a barspoon, until the sugar has dissolved. Pack half the glass or cup with crushed ice, and add a good measure of good Bourbon (I like Maker's Mark or Woodford Reserve). Stir, add more ice, and another shot of the Bourbon. Garnish with a sprig of mint and serve with straws, and a napkin as the glass gets extremely cold!

Pink Rose (aka Pink Lady)

Dating from 1912, this pink and fluffy blend has to be the Barbiest cocktail of all!

2 msr gin, 3 dashes grenadine, 1 tbs lemon juice, 1 tbs cream, an egg white. Shake together well on ice, strain and serve in a sugar-rimmed glass.

Monty Alexander

The classic cream cocktail in a "Wrigley's Own" homage to the great Jamaican jazz pianist.

dark rum,creme de cacao, creme de bananas, fresh cream. Shake well on ice, and garnish with pineapple and plantain slices and a cherry.


Another home recipe created to honour Zelda Fizgerald, the original flapper.

1 msr vodka, msr Havana Club gold rum, msr Midori in a Collins tumbler half full of ice. Top up with grapefruit and pineapple juice.


This delicious new cocktail won the 1995 MS Europa Cocktail Competition for Peter Dorelli of the Savoy Hotel, London.

3/10 gin, 1/10 peach schnapps, 1/10 Limoncello, 3/10 mango juice, 1/10 grapefruit juice, 1/10 orgeat, an egg white. Shake on ice and strain into a frosted cocktail glass. Garnish with a cherry, a physalis or a cape gooseberry.

c. Stella Starr, Vavavavoom! 2008