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.
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
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.
rye whisky, French vermouth, Italian vermouth, 2 dashes Angostura.
Stir on ice and strain.
Maraschino cherry (preferably with the stalk) or an orange
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 curaao, 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.
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.
First mentioned in US literature in 1787, the term "julep"
descends from an Arabic word meaning "rose-water". Served
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
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.
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
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.