Welcome to the Half Moon Cocktail Lounge. The Half Moon proudly take its place alongside the great hotel bars of the world. A long-standing member of The World’s Best Bars, the Half Moon Lounge has been crafting fine cocktails for over 60 years. Our cocktail menu reflects both the bar’s heritage and contemporary cocktail trends. Showcasing cocktails from other iconic bars from around the globe alongside very own creations. This classic bar takes its name from a ship, a model replica of which proudly adorns the bar itself, that sailed in 1609 from Amsterdam to New Amsterdam; a recently established settlement in the new world that go on to become New York City. This is not the only connection between these two great towns, here at the Half Moon Cocktail Lounge we continue to craft cocktails that reflect the drinks culture of New York whilst also staying true to local ingredients such as Genever. Daily opening times: 10:0am until 1:00am Food service from: 12:00 till 10:30pm Don’t forget to share your best pictures with us on Instragram! @HalfMoonLoungeAmsterdam #HalfMoonLounge
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Half Moon Cocktails - Hilton · bars of the world. A long-standing member of The World’s Best Bars, the Half Moon Lounge has been crafting fine cocktails for over 60 years. Our
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Welcome to the Half Moon Cocktail Lounge.
The Half Moon proudly take its place alongside the great hotel bars of the world. A long-standing member of The World’s Best
Bars, the Half Moon Lounge has been crafting fine cocktails for over 60 years.
Our cocktail menu reflects both the bar’s heritage and contemporary cocktail trends. Showcasing cocktails from other iconic bars from around the globe alongside very own creations.
This classic bar takes its name from a ship, a model replica of which proudly adorns the bar itself, that sailed in 1609 from Amsterdam to New Amsterdam; a recently established settlement in the new
world that go on to become New York City. This is not the only connection between these two great towns, here at the Half Moon
Cocktail Lounge we continue to craft cocktails that reflect the drinks culture of New York whilst also staying true to local
ingredients such as Genever.
Daily opening times: 10:0am until 1:00amFood service from: 12:00 till 10:30pm
Don’t forget to share your best pictures with us on Instragram!@HalfMoonLoungeAmsterdam #HalfMoonLounge
Half Moon CocktailsSherry Cobbler Our very own recipe inspired by the first Dutch-Americans who are credited with the invention of the Sherry Cobbler as well as many mixed drinks when they first arrived in New Amsterdam. Muddled citrus fruit with a touch of sugar and a large measure of Amontillado Sherry, churned with crushed ice and served in a golden julep cup.
White Lady Featured in the Savoy Cocktail Book written by Harry Craddock in 1930, a drink made famous at their American Bar on The Strand, London. Gin, fresh lemon, Cointreau and egg white double shaken and served straight up.
Singapore Sling Created in 1915 by Ngiam Tong Boon at the Long Bar, Raffles Hotel, Singapore and has remained in our cocktail conscience ever since. A long, fruity, refreshing combination of gin, cherry liqueur, Cointreau, Benedictine liqueur, pineapple juice, lime juice, pomegranate syrup and Angostura bitters.
Hemingway Daiquiri Created for the renowned author by Constante Ribailagua, owner of the famous La Floridita bar in Havana, Cuba. Gold rum shaken with maraschino liqueur, pink grapefruit juice and fresh lime, served straight up.
Boulevardier Created at Harry’s New York Bar, Paris by owner Harry MacElhone for the editor of Le Boulevardier magazine Erskine Gywnne. Effectively a Bourbon-based Negroni, this sees American Whiskey, Campari and sweet vermouth stirred and served over ice.
Bellini Created by Guiseppe Cipriani at Harry’s Bar in Venice, supposedly inspired by Italian artist Giovanni Bellini as his use of soft pastel colours, drawing comparisons to this combination of peach puree and Prosecco.
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Half Moon CocktailsBronx A favourite at the old Waldorf-Astoria, New York. Gin, dry vermouth, sweet vermouth and freshly squeezed orange juice, shaken together and served straight up.
Royal Highball Our tribute to this classic cocktail created at the Ritz Hotel, Paris, for King Alphonso XII of Spain in the 1920’s. Champagne, Cognac and pureed strawberries combined and served long.
Bloody Mary The drink made famous by Fernand Petiot of both Harry’s New York Bar, Paris and the King Cole Bar at the St Regis Hotel, New York. Vodka, tomato juice and spices served tall and cool.
A Whisky Tour of Scotland Highlands Oban 14 years Dalwhinnie 15 years Glenmorangie very rare 18 year old Cambeltown/ Lowlands Glenkinchie 12 year old Springbank 10 year old Auchentoshan 12 year old Auchentoshan Threewood Speyside The Glenlivet 12 year old The Glenlivet 18 year old Glenfiddich 12 year old Monkey Shoulder Macallan Rare Cask The Balvenie Doublewood 12 year old Islay Laphroaig 10 year old Laphroaig 18 year old Caol ila 12 year old Lagavulin 16 year old Ardbeg 10 year old Isle of Skye Talisker 10 year old Isle of Orkney Highland Park 12 year old Highland Park 18 year old
Rum Bacardi Diplomatico Reserva Diplomatico Planas
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From the Barrel Whisk(e)y and Blend Scotland Ballantine’s Finest Chivas Regal 12 years Chivas Regal 18 years Johnnie Walker Black Johnnie Walker Blue
Tennessee/Bourbon Jack Daniels Bulleit Bourbon/Rye Woodford Reserve Maker’s Mark
Ireland Jameson Roe & co
Canada Canadian Club Crown Royal
Cognac VS Martell VSOP Martell Remy Martin XO Martell
Super XO Louis XIII Louis XIII tasting 10ml Brandy Vecchia Romagna
Calvados Busnel Hors d’Age
Grappa Vespaiolo Poli Brig del Gaian, Berta
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Local Draught Heineken small 25 cl Heineken pint 50 clSeasonal small 25 clSeasonal pint 50 cl
Fruits de mer 6 David Hervé oysters, ½ Canadian lobster, Dutch North sea wild shrimps, 6 scallops, bulots. Lemon mayonnaise, horseradish cocktail sauce, Sherry vinegar with shallots
Tagliatelle Al Ragú BologneseAl Pomodoro
Lasagnetta Beef ragú, béchamel and Parmesan
Asparagus Hollandaise Lightly grilled, with Hollandaise sauce
Smoked wild salmon Potato salad, soft boiled egg
Steak Tartare Classic recipe prepared with grass-fed Uruguayan entrecote (160 gr.), fried egg yolk and “uit zuyd” fries
Grilled Canadian Lobster With herb butter and “uit zuyd” fries
Halibut “en papillote” With fennel, tomatoes, Boullabaise sauce and Rouille