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„The first rule to be observe observed d by any man acting as bartende bartenderr is to treat all customers with the utmost politeness and respect. It is also a very important matter to serve the customers with the very best of liquors, wines, beers, and cigars that can be obtained; in this respect, naturally, one must be governed by the style of house kept and the prices charges. Show to your patrons patro ns that you are a man of sense and humanit humanityy, and endeavour to do only what is right and just by refusing to sell anything either to intoxicated or disorderly persons, or to minors. If you think a customer is about spending money for a beverage, when it is possible that he or his family needs the cash for some other, more useful purpose, it would be best to give him advice rather than the drink, for which he has asked, and send him home with an extra quarter, instead of taking the dime for the drink from him. The customers will then respect you as a gentleman and a business man. No one should make distinctions between patrons on account of their appearance. As long as they behave like gentlemen, they should be treate treated d as such. There Therefore, fore, all custom customers, ers, whethe whetherr rich or poor, should be served alike, not only in the same respectful manner, but with the same quality of goods; not keeping a spe-
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06
Vintage & Forgotten Cocktails
08
Pre Dinner Cocktails & Martinis
10
After Dinner Cocktails
11
Champagne Cocktails
14
Daiquiris & Margaritas
15
Fizzes, Collinses & Sours
17
Rickies, Fixes, Smashes & Juleps
20
The Kentucky Mint Julep
21
Batidas & original Caipirinha
22
Bezahlte Gegner
Canadian Whisky
32
Irish Whisky
32
Blended Scotch Whisky
33
Single Malts
34
Bourbon, Tennessee & Rye Whiskey
38
Wodka
44
Gin & Genever
46
Rum
50
Tequila
55
Cognac & Brandy
57
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Blood and Sand (ca *1922)
8,-
Brooklyn (ca.* 1930)
10,-
(ca.* 1933) Rye Whiskey, roter Wermut, Cointreau, Angosturabitter
10,-
Don the Beachcomber´s Zombie
11,-
9,-
Sazerac (* 1870, Antoine Peychaude, New Orleans)
11,-
The Brandy Crusta (ca *1862)
9,-
Cognac oder Brandy, Dry Orange, Zitronensaft, Angosturabitter
8,-
Gin, Lime Juice, Limettensaft
Sehr beliebtes Getränk der Royal British Navy zum Ende des 19.Jh. Die britischen Matrosen und Kolonisten waren dafür bekannt, dass sie gerne Lime Lime Juice ihrem Schnaps beifügten. Daher wurden wurden sie vor allem in der Karibik, „Limies“ genannt.
Jack Rose (ca *1931)
Royal Royal Bermuda B ermuda Yacht Club (ca *1947, Trader Vic)
Cognac, Rye Whiskey, Absinth, Peychaudbitter, Heissen Bitter´s, Zucker
(ca.* 1930, Ernest Raymond Beaumont Gannt a.k.a. “Donn Beach”) Brauner Rum, weisser Rum, Rum 73%, Zitronensaft, Limettensaft, Ananassaft, Zucker, Maracujasirup, Angosturabitter
Gimlet (ca. Ende des 19. Jh.)
11,-
Brauner Rum, Cointreau, Falernum, Limettensaft
Rye Whiskey, roter Wermut, Picon, Maraschino
Dechler
Original Mai Tai (*1944) Clement Vieux, Rum 73%, Grand Marnier, Limettensaft, Zucker, Mandelsirup
Scotch Whisky, Cherry Brandy, süsser Wermut, Orangensaft
The Delicious Sour
(ca.* 1890) Calvados, Pfirsichlikör, Limettensaft, Eiweiß, Zucker, Sodawasser
8,-
The Fred Collins Fiz
8,-
Bourbon, Grand Manier, Zitronensaft, Zucker, Zitronenlimonade
The Mother-In-Law
8,-
Bourbon, Maraschino, Picon, Dry Orange, Zucker, Peychaudbitter, Angosturabitter
10,-
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Basiquito
(Davide Demarchi, Frankfurt) Wodka, Lime Juice, Sodawasser, Basilikum
8,-
Apple Mint
(*2007, William Dodoo, Hopper´s, Frankfurt) Wodka, Zitronensaft, Apfelsaft, Zucker, Minzblätter
8,-
Berlin Sour
(*2008, Thorsten Pannek, Berlin) Kümmelschnaps, Maraschino, Zitronensaft, Zucker, Eiweiß
8,-
Charlie Murphy
8,-
Gin Basil Smash
(Joerg Meyer, Le Lion, Hamburg) Gin, Limettensaft, Zucker, grüner oder roter Basilikum
9,-
A dear guest guest was asked to help us find find a name for this drink created created at the Hopper´s, after a split second he came up with “Charlie Murphy” … now we´ll have to find a drink called “Rick James”!
Ginger Gin
8,-
de Piscu (*2009, William Dodoo, Hopper´s, Frankfurt)
(Davide Demarchi, Frankfurt) Gin, Zitronensaft, Zucker, Ingwer, Sodawasser
Auf die Frage Frage wie es einem Stammga Stammgast st ginge, antwortet dieser „Heute nicht nicht so gut, gut, es plagt plagt mich eine leichte Erkältung Erkältung“. “. Gefragt ob er einen Tee haben möchte, entdeckte Hr. Demarchi blankes Entsetzen in dessen Gesicht! Daraufhin mixte unser geschätzte geschätz te Hr. Hr. Demarchi Demarchi spontan spontan einen frischen frischen Ingwer Ingwer Cocktail. Cocktail. Daraus wurden auch gleich drei und die Erkältung war vergessen!!!
Paperol (*1998, Gonçalo de Sousa Monteiro, Berlin) Aperol, Dry Gin, Cointreau, Limettensaft “The idea started in giving some further depth to a fine starter, the Aperol Sour. First step was Cointreau instead of sugar, some further depth followed with a splash of of Dry Gin.” Gin.” Gonçalo Gonçalo de Sousa Sousa Monteiro. Monteiro.
(*2008, Meike Schmitz, Hopper´s, Frankfurt) Tequila, Likör 43, Lime Juice, Vanillesirup, Limettensaft
9,-
Pisco, Limettensaft, Holunderblütensirup, Apfelsaft, Orangebitter, Apfel, Rosmarin, Eiweiß
Hopper´s Fruitpunch
8,-
Brauner Rum, Zitronensaft, Erdbeersirup 2, Erdbeeren, Orangensaft, Maracujanektar
Jamaica n Rum Punch 9,-
9,-
Brauner Rum, weißer Rum, Rum 73%, Limettensaft, Zuckersirup, Angosturabitter
Rum Ti-Punch Brauner Rum, Limetten, Zucker, Angosturabitter, Orangebitter
8,-
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Two friends sitting at a table in a bar, Tw mourning the death of a dear friend, who never lived in excess,nor did he eat the wrong food, always taking care of himself, doing a lot of sports:
“My boy”, said my friend to me, “let this be a solemn lesson to us all, to eat as much good food and drink as much good wine we possibly can, when and wherever the opportunity presents itself, no matter what it costs –
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“Man nehme ein kleines Land hoch im Norden Europas, in feuchtes Klima, eine passende Geologie und Landwirtschaft und verbinde all das mit dem Können, der Beharrlichkeit und der Geduld der Menschen. Das Ergebnis ist schottischer Whisky!“
Dave Broom (Whisky Entdecken und Genießen)
Highland
Speyside Aberlour A‘bunadh 59,3%
12,-
Gälisch - Das Original - in Faßstärke. Dieser Whisky ist weder filtriert noch verdünnt! Schwerer sahniger Körper, fruchtige Sherrynoten, langer Nachhall, mundfüllend.
Glenrothes 1991 43%
9,-
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“Ich bin überzeugt, dass die Durchschnittsqualität eines Kentucky-Whiskeys, wenn man ihn untersucht, bevor er in die Flasche kommt und dann noch einmal sechs bis acht Jahre später, besser ist als das, was man in Schottlands Malt-Destillerien (an 10 – 12 jährigem Whisky) findet. Kein Bourbon, nicht einmal Ancient Age oder Wild Turkey, kann es mit der Komplexität der Besten Blends Schottlands aufnehmen. Doch nehmen Sie den Durchschnitts-Bourbon und nehmen Sie sich die Zeit,
Blanton‘s Single Barrel
63,5% In kleinen“Batches“ (Mengen) hergestellt, hebt sich dieser Bourbon deutlich von anderen Bourbons ab. Dieser Whiskey reift ca. 10-12 Jahre in einem Faß und wird dann unverschnitten abgefüllt. Das Prinzip vom „Single Barrel“ wurde von Colonel Albert B. Blanton vor ca. 100 Jahren übernommen – ursprünglich für seine privaten privaten Reserven Reserven gedacht! gedacht! Geschmack: Geschmack: Gewürze, Gewürze, Honig Honig und Vanil Vanille. le. Aroma: Vanil Vanille, le, Zimt und Brombeere. Brombeere. Nachhall: Nachhall: lang lang anhaltend. anhaltend.
11,-
seinen Charm und seine Geheimnisse kennenzulernen, so werden Sie größeres Vergnügen daran haben als mit einem Durschnitts-Malt. Ganz sicher ist die
Four Roses Single Barrel 43%
9,-