Welcome to ‘The Cascade Room’, where we’re taking you back to the golden age of the cocktail.

Using only the freshest, quality ingredients possible, we’ve re-introduced a worldly collection of recipes, encapsulating the true essence of “cocktail cool”.

Our cocktails are made with premium spirits, hand pressed juices and housemade cordials and syrups.

Although classic cocktails are our focus, check out the blackboard for our contemporary seasonal creations.

Please note that our cocktails contain 2 - 3oz of premium liquor.

Vintage Standards:

daiquiri: aged cuban rum shaken with hand pressed lime juice and housemade falernum, a rum based syrup infused with almonds, cloves and lime zests, served straight up.

margarita: tequila blanco, cointreau and hand pressed lime juice, shaken and strained over the rocks with a coarse salt rim.

tom collins: a healthy pour of gin shaken with hand pressed lemon juice and caster sugar, served tall over ice, topped with club soda.

caipirinha: a whole fresh lime smashed up with caster sugar, filled with crushed ice stirred up with a large hit of cachaca, brasilian sugar cane spirit.

bloody mary: vodka stirred on the rocks with tomato juice, dashes of fresh lemon, tabasco, worcester, pinches of celery salt, black pepper and cayenne pepper, a dollop of horseradish and a splash of port.

fresca: (non-alcoholic) one of today's fresh purees over crushed ice topped with soda, with a sprig of fresh mint.

True American Players....

the aviation: gin shaken with maraschino liqueur and hand pressed lemon juice served straight up with a dropped guinette cherry.

manhattan: rye whisky stirred over ice with a little sweet italian vermouth and a dash of bitters, served up; or try a rob roy with blended scotch instead.

the algonquin cocktail: named for the new york hotel, rye whisky, dry
french vermouth and fresh pineapple juice, served up with a cherry.

bronx cocktail: gin shaken with both sweet and dry vermouths and fresh squeezed orange juice, served up; or a silver bronx with egg white or a golden bronx with egg yolk.

clover club cocktail: gin shaken with housemade raspberry syrup, hand pressed lime juice and egg white served up; or try a clover leaf cocktail with fresh mint.

....Deeper South

mint julep: fresh mint infused maker’s mark bourbon and a touch of sugar,
filled with crushed ice and a sprig of mint, served in a traditional pewter cup.

sazerac: old new orleans drink of bourbon, peychaud’s bitters and sugar stirred over ice and strained into a chilled absinthe rinsed glass, with a lemon twist.

ramos gin fizz: gin shaken hard with hand pressed lemon and lime juices, orange flower water, sugar, egg white and a splash of cream, topped with club soda.

old fashioned: orange and lemon zests muddled to release citrus oils, with cane sugar and bitters, gently stirred over ice with a big hit of bourbon.

brandy crusta: brandy shaken with maraschino, orange curaçao, hand pressed lemon juice & orange bitters, on the rocks with a whole spiralled lemon zest.

Champagne Supernova....

classic champagne cocktail: brandy with prosecco and a bitters soaked sugar cube and lemon zest.

bellini: the real one from harry’s bar in venice; pureed white peaches with prosecco.

french '75: gin shaken with hand pressed lemon juice and sugar, strained and crowned with prosecco.

bucks fizz: fresh squeezed orange juice charged with prosecco.

....And Other European Flavours

negroni: gin, campari and italian vermouth, stirred on the rocks with an orange twist, or have a lighter americano with soda instead of gin.

sidecar: brandy, cointreau and hand pressed lemon juice served up with a sugar rim; or try a white lady with gin for brandy and a little egg white.

pimm's cocktail: pimm's topped with ginger ale, with mint, cucumber,
orange, lemon and apple thrown in. $8.25 - or have a jug of pimm’s.

rusty nail: scotch and drambuie on the rocks with a lemon twist; or try the whisky mac with stone's ginger wine and scotch.

absinthe cocktail: prepared traditionally, absinthe on the rocks, gently stirred with spring water and flame dripped sugar.

brandy alexander: brandy shaken with dark creme de cacao and cream
served up with a shaving of nutmeg.

monkey gland: gin, shaken with fresh squeezed orange juice, with dashes of pastis and housemade pomegranate grenadine, served up with an orange twist.

Old School Classics

strait’s sling: the singapore sling’s big brother of gin shaken with hand pressed lemon juice, sugar, and orange bitters, topped with club soda and a float of cherry brandy and benedictine.

mojito: white cuban rum muddled with fresh mint, lime wedges and caster sugar served tall over crushed ice, topped with soda.

ward eight: tennessee sour mash whiskey with hand pressed lemon & orange juice and a dash of housemade pomegranate grenadine.

pisco sour: pisco shaken hard with hand pressed lemon juice, sugar, bitters and egg white, on the rocks.; or try a boston sour with bourbon.

el floridita: cuban white rum shaken with italian vermouth, hand pressed lime, with splashes of creme de cacao blanc and housemade grenadine, served up.

batida de maracuja: cachaca whisked up with fresh passionfruit, caster sugar and hand pressed lime juice served over crushed ice.

dark 'n' stormy: dark bermuda rum built with hand pressed lime, bitters and topped with spicy ginger beer; or try a moscow mule with vodka.

hemingway daiquiri: a heavy measure of cuban white rum shaken with hand pressed lime, fresh pink grapefruit juice and a dash of maraschino liqueur.

mai tai: based on the original 1944 recipe, aged jamaican rum shaken with
orange curaçao, hand pressed lime, housemade orgeat and rock candy syrups.

el diablo: tequila blanco shaken with creme de cassis and hand pressed lime juice, topped up with spicy jamaican ginger beer.

blood and sand: named for the 1922 movie, blended scotch, fresh squeezed orange juice, cherry brandy and italian vermouth served up with a guinette cherry.

The Martini and Friends

The most iconic cocktail ever created comes in many forms, however the
‘classic dry martini’ is simply ice cold gin with a rinse of dry french vermouth served up with an olive.

There are many subtle variations though: the ‘gibson’, with a cocktail onion; ‘smoky’ (or burnt), with a splash of scotch; ‘fdr’ (or dirty) with a splash of olive brine; a ‘pink gin’, the old british tipple with a splash of bitters; ‘gimlet’, with roses lime cordial.

Steer a little further away with the ‘martinez’ heavy on the italian vermouth, maraschino and orange bitters; the ‘vesper’ bond style with vodka and lillet; the ‘journalist’ with sweet and dry vermouths, cointreau, lemon juice and bitters; the ‘opera’ with dubonnet, maraschino liqueur and orange bitters; the ‘hanky panky’, heavy on the sweet vermouth with a dash of fernet branca; or the refreshing ‘pegu club cocktail’ with cointreau, fresh lime and bitters; or the ‘twentieth century cocktail’ with lillet blanc, creme de cacao blanc and fresh lemon. All at $8.50

Every great bar needs its’ own signature cocktail, and ours is ‘the cascade room cocktail’: bourbon shaken hard with fresh pressed apple & lime juices, vanilla bean, bitters and egg white, served straight up with a shaving of roasted hazelnut. $9.25

Whatever you desire, whether it’s a rickey, a daisy, a crusta or a julep - a sling, a sour, a flip or a fix - a frappe, a mist, a cooler or a float - a fizz, a toddy, a cobbler or a nog - a smash, a punch or just a kick in the balls... we’ll endeavour to make that too. ND