Kythira NP 32 Grand Street

Osetra Caviar

Amberjack

OYSTERS BEAU SOLEIL — Canada Smaller. Mild. Delicate. BLUE POINT — New York Bigger. Brinier. Crisp.

Tzatziki , Tarama, Spicy Feta ,Charcoal Eggplant

AMARETTO SOUR • 1 1/2 ounces amaretto liqueur • 3/4 ounce bourbon • 1 ounce lemon juice • 1/4 Simple Syrup • 1/2 ounce egg white GARNISH: Brandied Cherry & Lemon Twist GLASSWARE: Rocks Glass ICE: Regular Ice METHOD: Add amaretto, bourbon, lemon juice, simple syrup and egg white to a shaker and dry-shake (no ice) for 15 seconds. Add ice and shake again until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a lemon twist and skewered brandied cherry.

APEROL SPRITZ • 3 ounces prosecco • 2 ounces Aperol • 1 ounce club soda • Garnish: dehydrated orange slice & peel GARNISH: Orange Wheel & Peel GLASSWARE: Large Format Wine Glass ICE: Regular Ice METHOD: Add the prosecco, Aperol and club soda to a wine glass filled with ice and stir. Garnish with a dehydrated orange slice & peel.

AVIATION 2 ounces gin 1/2 ounce maraschino liqueur 1/4 ounce creme de violette 3/4 ounce lemon juice, freshly squeezed GARNISH: Brandied Cherry GLASSWARE: Nick & Nora ICE: N/A Add the gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until well-chilled. Strain into a cocktail glass. Garnish with a brandied cherry.

BEE’S KNEES 2 ounces gin 3/4 ounce lemon juice, freshly squeezed 1/2 ounce honey syrup GARNISH: Lemon Twist GLASSWARE: Coupe Glass ICE: Regular Ice Add the gin, lemon juice and honey syrup into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass. Garnish with a lemon twist.

BOBBY BURNS 2 ounces blended scotch whisky 3/4 ounce sweet vermouth 1/4 ounce Benedictine 2 dashes Angostura Garnish: lemon peel GARNISH: Lemon Twist GLASSWARE: Nick & Nora ICE: N/A Add the scotch, vermouth and Benedictine to a mixing glass with ice and stir until well-chilled. Strain into a cocktail glass. Twist a lemon peel over the glass to release its oils and then drop it into the drink.

BOULEVARDIER 1 1/2ounces bourbon (or rye) 3/4 ounce Campari 3/4 ounce sweet vermouth GARNISH: Orange Twist GLASSWARE: Coupe ICE: N/A Add bourbon, Campari and sweet vermouth into a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe glass. Garnish with an orange twist.

BRAMBLE 2 ounces gin 1 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 1/2 ounce creme de mure GARNISH: Dehydrated Lemon Wheel & Fresh Blackberry GLASSWARE: Rocks Glass ICE: Crushed Ice Add the gin, lemon juice and simple syrup into a shaker with ice and shake until well-chilled. Fine-strain into an rocks glass over crushed ice. Slowly pour the creme de mure over the top of the drink Garnish with a dehydrated lemon wheel and a fresh blackberry.

BRANDY ALEXANDER 1 1/2 ounces cognac 1 ounce dark creme de cacao 1 ounce cream GARNISH: Grated Nutmeg GLASSWARE: Coupe Glass ICE: N/A Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass or a coupe glass. Garnish with freshly grated nutmeg.

CAIPIRINHA 1 lime, cut into wedges 3/4 ounces simple syrup 2 ounces cachaça GARNISH: Dehydrated Lime Wheel GLASSWARE: Rocks Glass ICE: Crushed Ice In a rocks glass, muddle the lime wedges and simple syrup. Fill the glass with ice, add the cachaça, and stir briefly. Garnish with a lime wheel.

CHAMPAGNE COCKTAIL -1 sugar cube -2 to 4 dashes Angostura bitters -Champagne (or other sparkling wine), chilled, to top Garnish: lemon twist GARNISH: Lemon twist GLASSWARE: Champagne Flute ICE: N/A Place a sugar cube on a bar spoon and douse with Angostura bitters. Drop the cube into a chilled Champagne flute or similar glass. Fill the glass with Champagne or other sparkling wine. Garnish with a lemon twist.

CLOVER CLUB -2 ounces gin -1/2 ounce lemon juice, freshly squeezed -1/2 ounce raspberry syrup* or 5 fresh muddled raspberries -1 egg white GARNISH: Three skewered raspberries GLASSWARE: Coupe ICE: N/A METHOD: Add the gin, lemon juice, raspberry syrup and egg white into a shaker with ice and shake vigorously until well-chilled. Fine Strain into a chilled cocktail glass. Garnish with 3 speared raspberries.

COSMOPOLITAN 1.5 ounces of vodka 1 ounce of Orange liqueur 3/4 ounce of lime juice 1/2 ounce of cranberry juice 1/4 ounce of simple syrup GARNISH: Orange peel GLASSWARE: Coupe ICE: N/A METHOD: Add all the ingredients into a cocktail shaker. Shake with ice and fine strain into a chilled coupe glass. Express oils from an orange peel and garnish.

DAIQUIRI 2 ounces light rum 1 ounce lime juice, freshly squeezed 3/4 ounce simple syrup GARNISH: Dehydrated lime wheel GLASSWARE: Coupe ICE: N/A METHOD: Add the rum, lime juice and simple syrup to a shaker with ice, and shake until well-chilled. Fine strain through fine mesh strainer into a chilled coupe. Garnish with a dehydrated lime wheel.

DARK ‘N STORMY -2 ounces Goslings Black Seal rum -1/2 ounce lime juice, freshly squeezed -Ginger beer, to top (about 5 ounces) GARNISH: Dehydrated Lime Wheel GLASSWARE: Highball ICE: Regular Add rum and lime juice to a tall glass filled with ice. Top with the ginger beer. Garnish with a lime wheel.

DIRTY MARTINI 3 ounces vodka or gin 1/2 ounce olive brine 1/4 ounce dry vermouth GARNISH: Three Skewered Olives GLASSWARE: Nick & Nora ICE: N/A METHOD: Add the vodka or gin into a shaker with ice, and shake until well-chilled. Double strain through fine mesh strainer into a chilled Nick & Nora. Garnish with three skewered olives.

DRY MARTINI • 2 1/2 ounces gin • 1/2 ounce dry vermouth • 1 dash lemon bitters GARNISH: Lemon Twist GLASSWARE: Nick & Nora ICE: N/A METHOD: Add the gin, dry vermouth, and orange bitters into a mixing glass with ice and stir until very cold. Strain into a chilled Nick & Nora glass. Garnish with a lemon twist.

EAST SIDE COCKTAIL -2 ounces Gin -1 ounce lime juice -3/4 ounce of simple syrup -8 mint leaves -2 slices cucumber GARNISH: A thin slice of cucumber GLASSWARE: Rocks ICE: Regular METHOD: Lightly muddle the cucumber and mint leaves in a shaker. Add the liquid ingredients and shake well with ice. Strain into a chilled glass. Float the garnish on top of drink.

El PRESIDENTE -1 1/2 ounces white rum -3/4 ounce dry vermouth -1/4 ounce orange curaçao -2 dashes grenadine GARNISH: N/A GLASSWARE: Coupe ICE: N/A METHOD: Add the white rum, dry vermouth, orange curaçao and grenadine to a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe glass.

ESPRESSO MARTINI -2 ounces vodka -1 ounce espresso -1/2 ounce of coffee liqueur -1/4 ounce of simple syrup GARNISH: 3 Coffee Beans GLASSWARE: Coupe ICE: N/A METHOD: Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled. Fine strain into a chilled cocktail glass. Garnish with 3 coffee beans.

FRENCH 75 • 1 ounce gin • 1/2 ounce lemon juice, freshly squeezed • 1/2 ounce simple syrup • 3 ounces Champagne (or other sparkling wine) GARNISH: Lemon Twist GLASSWARE:Champagne Flute ICE: N/A METHOD: Add the gin, lemon juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into a Champagne flute. Top with the Champagne or sparkling wine of choice. Garnish with a lemon twist.

GIMLET • 2 ounces gin • 1 ounce lime juice • 1/2 ounce simple syrup • Garnish: lime wheel GARNISH: Dehydrated Lime Wheel GLASSWARE: Coupe ICE: N/A METHOD: Add the gin, lime juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass or a rocks glass filled with fresh ice. Garnish with a lime wheel.

HANKY PANKY • 1 1/2 ounces gin • 1 1/2 ounces sweet vermouth • 1/4 ounce Fernet-Branca GARNISH: Orange Twist GLASSWARE: Coupe ICE: N/A METHOD: Add the gin, sweet vermouth and Fernet-Branca into a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe glass. Garnish with an orange twist.

HOTEL NACIONAL • 1 1/2 ounces white or aged rum • 1/4 ounce apricot liqueur • 1 ounce pineapple juice • 1/2 ounce lime juice, freshly • 1/2 ounce simple syrup • Garnish: lime wheel GARNISH: Dehydrated Lime Wheel GLASSWARE: Coupe ICE: N/A METHOD: Add the rum, apricot liqueur, pineapple juice, lime juice and simple syrup into a shaker with ice and shake until well-chilled. Double-strain into a chilled coupe glass. Garnish with a dehydrated lime wheel.

HURRICANE • 2 ounces light rum • 2 ounces dark rum • 1 ounce lime juice, freshly squeezed • 1 ounce orange juice, freshly squeezed • 1/2 ounce passion fruit puree • 1/2 ounce simple syrup • 1 teaspoon grenadine • Garnish: orange half-wheel • Garnish: preserved cherry GARNISH: Brandied Cherry & Dehydrated Orange Wheel GLASSWARE: Highball ICE: Regular METHOD: Add the light and dark rums, lime and orange juices, passion fruit puree, simple syrup and grenadine into a shaker with ice and shake until well-chilled. Strain into a large Hurricane glass over fresh ice. Garnish with an orange half-wheel and a preserved cherry.

JUNGLE BIRD • 1 1/2 ounces blackstrap rum • 3/4 ounce Campari • 1 1/2 ounces pineapple juice • 1/2 ounce lime juice • 1/2 ounce demerara syrup GARNISH: Mint Bouquet GLASSWARE: Rocks ICE: Regular METHOD: Add the rum, Campari, pineapple juice, lime juice, and demerara syrup into a shaker with ice and shake until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a pineapple wedge.

LAST WORD • 3/4 ounce gin • 3/4 ounce green Chartreuse • 3/4 ounce maraschino liqueur • 3/4 ounce lime juice GARNISH: Brandied Cherry GLASSWARE: Coupe ICE: N/A METHOD: Add the gin, green Chartreuse, maraschino liqueur and lime juice into a shaker with ice and shake until well-chilled.Strain into a chilled coupe glass.Garnish with a brandied cherry.

MAI TAI • 1 1/2 ounces white rum • 3/4 ounce orange curaçao • 3/4 ounce lime juice • 1/2 ounce orgeat • 1/2 ounce dark rum GARNISH: Dehydrated Lime Wheel & Mint Bouquette GLASSWARE: Rocks ICE: Pebbled Ice METHOD: Add the white rum, curaçao, lime juice and orgeat into a shaker with crushed ice and shake lightly (about 3 seconds). Pour into a double rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.

Manhattan Ingredients: • 2 oz rye whiskey • 1 oz sweet vermouth • 2 dashes Angostura bitters GLASSWARE: Luxardo Cherry GARNISH: Brandied Cherry METHOD: Combine the rye whiskey, sweet vermouth, and bitters in a mixing glass filled with ice. Stir until well-chilled, then strain into a chilled cocktail glass. Garnish with a maraschino cherry.

MARGARITA • 2 ounces of blanco Tequila • 1 ounce lime juice • 3/4 ounce agave syrup • Lime wheel GARNISH: Dehydrated Lime Wheen GLASSWARE: Rocks ICE: Regular METHOD: Add the tequila, lime juice and agave syrup into a cocktail shaker with ice. Shake and strain into a rocks glass filled with ice. Garnish with a dehydrated lime wheel..

MARTINEZ • 1 1/2 ounces gin • 1 1/2 ounces sweet vermouth • 1/4 ounce Luxardo maraschino • 2 dashes Angostura bitters GARNISH: Orange Peel GLASSWARE: Coupe ICE: N/A METHOD: Add the gin, sweet vermouth, maraschino liqueur, and bitters into a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe glass.Express the oils from the orange peel garnish with the orange peel.

Old Fashioned Ingredients: • 2 oz bourbon or rye whiskey • ¼ oz simple syrup • 2 dashes Angostura bitters Glassware: Rocks glass Garnish: Manicured Orange Peel Method: In an Old Fashion rocks glass, add ¼ oz of simple syrup, 3 dashes of Angostura bitters, and 2 oz. Bourbon or Rye whiskey. Fill the glass with a large ice cube and stir until chilled and diluted (10 seconds). Garnish with an expressed orange twist.

MARY PICKFORD • 1 1/2 ounces white rum • 1 1/2 ounces pineapple juice • 1/4 ounce grenadine • 1/4 ounce maraschino liqueur GARNISH: Brandied Cherry GLASSWARE: Coupe ICE: N/A METHOD: Add the white rum, pineapple juice, grenadine and maraschino liqueur to a cocktail shaker with ice and shake until well-chilled. Strain into a coupe glass and garnish with a Brandied cherry.

MINT JULEP • 8 mint leaves • 1/4 ounce simple syrup • 2 ounces bourbon GARNISH: Angostura Bitters Topper & Mint Bouquet GLASSWARE: Julep Cup ICE: Pebbled METHOD: In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup. Add the bourbon then pack the glass tightly with pebbled ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters.

NEGRONI -1 ounce gin -1 ounce Campari -1 ounce sweet vermouth GARNISH: Orange peel & dehydrated orange slice GLASSWARE: Rocks ICE: Large Rocks METHOD: Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass over a large ice cube. Garnish with an orange peel and dehydrated orange slice.

GOLD RUSH -2 oz bourbon -3/4 oz lemon juice -3/4 oz honey syrup GARNISH: Lemon twist GLASSWARE: Rocks ICE: Large rock METHOD: Shake bourbon, honey syrup and lemon juice with ice until well-chilled. Strain into a rocks glass over one large cube. Garnish with a lemon twist.

HEMINGWAY DAIQUIRI -2 oz white rum -1/2 oz maraschino liqueur -3/4 oz lime juice -1/2 oz grapefruit juice GARNISH: Lime wheel GLASSWARE: Coupe ICE: N/A METHOD: Shake all with ice until well-chilled. Strain into a coupe. Garnish with a lime wheel.

MIMOSA -2 oz orange juice -Sparkling wine, to top -1/4 oz Grand Marnier (optional) GARNISH: N/A GLASSWARE: Champagne flute ICE: N/A METHOD: Pour orange juice into a flute. Add Grand Marnier (optional). Top with sparkling wine.

MOJITO -3 mint leaves -3/4 oz simple syrup -2 oz white rum -3/4 oz lime juice -Club soda, to top GARNISH: Mint bouquet & dehydrated lime wheel GLASSWARE: Highball ICE: Regular METHOD: Lightly muddle mint with simple syrup. Add rum, lime and ice; brief shake, strain into a highball over fresh ice. Top with club soda. Garnish with mint and lime wheel.

MOSCOW MULE -2 oz vodka -3/4 oz lime juice -1/2 oz ginger syrup -Ginger beer, to top GARNISH: Mint bouquet & dehydrated lime wheel GLASSWARE: Mule cup ICE: Regular METHOD: Fill mug with ice, add vodka and lime. Top with ginger beer. Garnish with lime wheel & mint.

NAKED & FAMOUS -3/4 oz mezcal -3/4 oz Aperol -3/4 oz yellow Chartreuse -3/4 oz lime juice GARNISH: Dehydrated lime wheel GLASSWARE: Coupe ICE: N/A METHOD: Shake all with ice until well-chilled. Strain into a chilled coupe. Garnish with a dehydrated lime wheel.

NEW YORK SOUR -2 oz rye whiskey or bourbon -1 oz lemon juice -1/2 oz simple syrup -1 egg white (optional) -1 oz red wine float GARNISH: Red wine float GLASSWARE: Rocks ICE: Regular METHOD: Shake whiskey, lemon, simple and egg white hard with ice. Strain into a rocks glass over fresh ice. Float red wine over the back of a bar spoon.

OLD CUBAN -6 mint leaves -1 oz simple syrup -3/4 oz lime juice -1 1/2 oz aged rum -2 dashes Angostura bitters -2 oz sparkling wine GARNISH: Mint leaf GLASSWARE: Coupe ICE: N/A METHOD: Muddle mint with simple and lime. Add rum, bitters and ice; shake. Double-strain into a coupe. Top with sparkling wine. Garnish with a mint leaf.

OLD PAL -1 oz rye whiskey -1 oz Campari -1 oz dry vermouth GARNISH: Lemon peel GLASSWARE: Coupe ICE: N/A METHOD: Stir rye, Campari and dry vermouth with ice until well-chilled. Strain into a chilled coupe. Garnish with a lemon twist.

PAPER PLANE -3/4 oz bourbon -3/4 oz Aperol -3/4 oz Amaro Nonino Quintessentia -3/4 oz lemon juice GARNISH: N/A GLASSWARE: Coupe ICE: N/A METHOD: Shake all with ice until well-chilled. Strain into a coupe.

PEGU CLUB -2 oz gin -3/4 oz orange curaçao -1/2 oz lime juice -1 dash Angostura bitters -1 dash orange bitters GARNISH: Lime wheel GLASSWARE: Coupe ICE: N/A METHOD: Shake all with ice until well-chilled. Double-strain into a chilled cocktail glass.

PENICILLIN -2 oz blended scotch -3/4 oz lemon juice -1/4 oz honey syrup -1/4 oz ginger syrup -1/4 oz Islay single malt scotch (float) GARNISH: Candied ginger GLASSWARE: Rocks ICE: Regular METHOD: Shake blended scotch, lemon and syrups with ice. Strain into a rocks glass over fresh ice. Float the Islay single malt. Garnish with candied ginger.

PIÑA COLADA -2 oz light rum -1 oz cream of coconut -1 oz pineapple juice -1/2 oz lime juice GARNISH: Pineapple wedge & leaf GLASSWARE: Hurricane ICE: Pebble METHOD: Shake all vigorously with ice. Strain into a chilled Hurricane over pebble ice. Garnish with pineapple wedge and leaf.

PISCO SOUR -2 oz pisco -1 oz lime juice -1/2 oz simple syrup -1 egg white GARNISH: Angostura bitters GLASSWARE: Nick & Nora ICE: N/A METHOD: Dry-shake pisco, lime, simple and egg white. Add ice, shake again. Strain into a chilled Nick & Nora. Garnish with drops of Angostura.

SAZERAC -Absinthe, to rinse -2 oz cognac (or rye whiskey) -1/2 oz simple syrup -3 dashes Peychaud's bitters GARNISH: Lemon peel GLASSWARE: Rocks ICE: N/A METHOD: Rinse a chilled glass with absinthe; discard excess. Stir cognac, simple and bitters with ice. Strain into the glass. Express lemon peel oils over the top; garnish with the peel.

SEX ON THE BEACH -1 1/2 oz vodka -1/2 oz peach schnapps -1/2 oz Chambord or crème de cassis (optional) -1 1/2 oz orange juice -1 1/2 oz cranberry juice GARNISH: Cocktail umbrella GLASSWARE: Highball ICE: Regular METHOD: Shake vodka, schnapps, orange and cranberry with ice. Strain into a highball over fresh ice. Garnish with a cocktail umbrella.

SIDECAR -1 1/2 oz cognac -3/4 oz orange liqueur (Cointreau) -3/4 oz lemon juice GARNISH: Orange twist; sugar rim (optional) GLASSWARE: Coupe ICE: N/A METHOD: Sugar the rim if desired. Shake cognac, orange liqueur and lemon with ice. Strain into the coupe. Garnish with an orange twist.

SINGAPORE SLING -3/4 oz gin -1/4 oz Benedictine -1/4 oz Grand Marnier -1/4 oz Heering cherry liqueur -1 oz pineapple juice -1/2 oz lime juice -1 dash Angostura bitters -Club soda, to top GARNISH: Orange slice & cherry GLASSWARE: Highball ICE: Regular METHOD: Shake gin, Benedictine, Grand Marnier, Heering, pineapple, lime and bitters with ice. Strain into a highball over fresh ice; top with club soda. Garnish with orange slice and cherry.

SOUTHSIDE -5 mint leaves -1 oz lemon juice -2 oz gin -1 oz simple syrup GARNISH: Mint sprig GLASSWARE: Coupe ICE: N/A METHOD: Gently muddle mint with lemon. Add gin and simple with ice; shake until well-chilled. Double-strain into a chilled cocktail glass. Garnish with a mint sprig.

TEQUILA SUNRISE -2 oz blanco tequila -4 oz orange juice -1/4 oz grenadine GARNISH: Dehydrated orange & brandied cherry GLASSWARE: Highball ICE: Regular METHOD: Add tequila then orange juice to a chilled highball filled with ice. Top with grenadine (it sinks, creating a layered effect). Garnish with orange slice and cherry.

TOM COLLINS -2 oz London dry gin -1 oz lemon juice -1/2 oz simple syrup -Club soda, to top GARNISH: Lemon wheel & cherry GLASSWARE: Collins ICE: Regular METHOD: Add gin, lemon and simple to a Collins glass. Fill with ice, top with club soda and stir. Garnish with lemon wheel and cherry.

VIEUX CARRÉ -3/4 oz rye whiskey -3/4 oz cognac -3/4 oz sweet vermouth -1/4 oz Benedictine -4 dashes Peychaud's & aromatic bitters GARNISH: Cherry or lemon twist GLASSWARE: Rocks ICE: Regular METHOD: Stir rye, cognac, sweet vermouth, Benedictine and bitters with ice. Strain into a rocks glass over fresh ice. Garnish with a cherry, lemon twist, or both.

WHISKEY SOUR -2 oz bourbon -3/4 oz lemon juice -1/2 oz simple syrup -1/2 oz egg white (optional) GARNISH: Angostura bitters GLASSWARE: Rocks ICE: Regular METHOD: Dry-shake bourbon, lemon, simple and egg white. Add ice, shake again. Strain into a rocks glass over fresh ice (or a coupe, up). Garnish with drops of Angostura.

WHITE LADY -2 oz gin -1/2 oz orange liqueur or triple sec -1/2 oz lemon juice -1 egg white GARNISH: N/A GLASSWARE: Coupe ICE: N/A METHOD: Dry-shake all. Add ice, shake again until well-chilled. Strain into a chilled cocktail glass.

WHITE NEGRONI -1 1/2 oz gin -1 oz Lillet Blanc -1/2 oz Suze gentian liqueur GARNISH: Lemon twist GLASSWARE: Rocks ICE: Regular METHOD: Stir gin, Lillet Blanc and Suze with ice 15–20 seconds. Strain into a rocks glass over fresh ice. Garnish with a lemon twist.

WHITE RUSSIAN -2 oz vodka -1 oz Kahlúa -1 oz heavy cream GARNISH: N/A GLASSWARE: Rocks ICE: Regular METHOD: Add vodka and Kahlúa to a rocks glass filled with ice. Top with heavy cream and stir.

Lager

IPA