THE LINCOLN PRESENTS...

Winner of Australian Cocktail List of the Year 2007

~ Australian Bartender Magazine

‘Taut nerves relax, taut muscles relax; tired eyes brighten,

tongues loosen, friendships deepen, the whole world becomes
a better place in which to live.’
David A. Embury
The Lincoln presents an avant - garde aproach
to the modern cocktail with a collection
of miniature drinks: an opportunity
to appreciate a more diverse and quirky
experience for your senses.

Our 2008 Cocktail List edition is influenced by

Japanese art of the bar
The History of The Lincoln
Circa 1920's
Bar friends of ours
Sydney's Winter Season
Our personalities
And obviously influenced . . . by you.

"The cocktail era will probably pass, in its turn,

and make way for great people to "find"
themselves with respect for their drinking;
by learning to drink and enjoy wines and
malt liquors. Meantime, however, there is
no denying that the cocktail's heyday is here;
for the next few years every hour will be
the Cocktail Hour, so to speak.
Therefore, we must make our bow
and render service to the cocktail."

Barney Burke 1936

miniature cocktails
. . . all miniature cocktails $9.50 . . .

Mr. hoshis martini

Another way to enjoy Mr. Cocktail - the gin martini.
Tanqueray and Beefeater gin stirred dry with your vermouth
served ice cold on the side.
Created in The Little Smith Bar/Tokyo by Mr. Hoshi

Veronica
Plum pisco and Tuaca whipped with fresh lemon
served straight up with a prosecco finish.
Once, she went out with all of us. She was gorgeous.

Rum Shrub
Seasonable fruit is preserved in Havana Especial rum.
We blend it with some sugar and winter spices.
Made out of the limited released batch.

Japanese sazerac
A tiny twist on the New Orleans classic: Yamazaki Whisky
and Stone,s ginger wine with touches of Peychaud
and Old Fashioned bitters.
An awesome winter cup.

Mulatina
Havana Reserva, fresh espresso and honey/eucalyptus
cordial, shaken up with Angostura bitters.
This woman did not even look at us.

porto bramble
Sauza Hornitos Tequila swirled with fresh lemon juice
and a quandong cordial. Served frappe style with
a drizzle of Tawny Port.
fabulous fizz

oLD WoRLD
ohio 15
A delicate blend of Canadian Club 12yr.
and sweet vermouth with a dash of bitters
and triple sec, topped with sparkling wine.
A great aperitif.

BELLINI ‘de LUXE’: 1988 16

Hennessy V.S. cognac shaken with white peach
puree, peach liqueur and fresh lemon juice,
served on the rocks. Layered with Chandon brut.
This Italian prosecco is dry with a strawy edge,
which combines well with the sweetness of the fruit.

FRENCH 75: 1925 15

A fresh, clean and sophisticated mix of Plymouth
gin, fresh lemon juice and a hint of sugar,
lengthened with champagne.
Created by Harry MacElhone of Harry’s Bar, Paris,
named after the 75mm field gun used in the first
world war.

NEW world

ART-DE-Co-llins 16
Jumbled watermelon and kaffir lime leaves, with
the addition of Belvedere pomarancza, elderflower
cordial and a touch of limoncello, served frappe
with some bubbles.

16
sherry-pineapple cobbler
Plymouth gin and sherry are stirred with freshly
pressed pineapple, finished with sparkling Chandon
and a bouquet of mint.

ka-sha-sa 16

Sagatiba Velha cachaca shaken with Aperol,

passionfruit and pomegranate syrup.
Lengthened with sparkles.
MARTINI

oLD WoRLD

20th century cocktail: 1930 16

A nicely balanced concoction of South gin, Lillet
Blanc, white crème de cacao and a touch of fresh
lemon. Served icy cold.
Ted Haigh a.k.a. Dr. Cocktail says: “This is exactly
what ‘Art Deco’ tastes like”.

Clover CLUB: circa 1930’s 16

Plymouth gin shaken with imported French
raspberry puree, fresh lemon and a touch of egg
white.
One of several classics invented for the infamous
‘Algonquin
politicians. round table’ of writers, critics and

apple Jack 16
Calvados shaken with fresh pink grapefruit and
homemade grenadine.
With it’s origins stretching back to 1933, colonial
New Jersey, this classic has truly stood the test of time.

NEW world

Baya meXicana 16
Stroll south of the border with a smooth blend
of the legendary Don Julio Blanco, blackberries
and balanced with fresh lime juice.

The toubatini 16
42 Below Passionfruit vodka, creme de peche,
fresh watermelon, lemon juice and raspberry.
The judges awarded this drink first place at the Aus-
tralian final of the 42 Below world cocktail cup.

polished tini 16
A delicate fusion of fresh apples and lemongrass,
shaken with Zubrowka bison grass vodka, a touch
of apple liqueur and fresh lemon juice.
short
oLD WoRLD

whisky mac: 1800 16

Stone's ginger wine perfectly complemented with
Chivas 12yr. Addition of soda water is optional.
Guarnteed to banish the winter blues.

algonquin updated: 1935 16

Jim Beam small batch, fresh pineapple juice and
dry vermouth are shaken well with Peychauds
bitters and home made velvet falernum.
This is a cross between a whisky sour and a rum
punch. Accredited to NY City’s Algonquin Hotel.

Rum Swizzle 16
Appleton Reserve rum swizzled with fresh
lime juice and passionfruit syrup. Served frappe.
The most popular drink on Bermuda island is
synonymous with Goslings Rum.

NEW world

Cereza 16
A generous pour of Sauza Hornitos tequila,
mingled with cherry heering, organic cherry jelly
and fresh pink grapefruit juice, completed with
a dash of balsamic vinegar. Served on the rocks.

Tommy’s Margarita 16
A modern interpretation of the classic sour - this
one contains a large measure of Herradura Silver
tequila with fresh lime juice and agave syrup,
served short over ice. No salt!

se-seco 16
A twist on the ever-loved Pisco sour.
This classic is complimented with the deft
touches of amaretto, orgeat and apricots.
Se-seco means ITSELF DRY in Spanish. . . .
. . . if you wonder.
Tall and Tiki

Old world
tequila sunrise: circa 1930 15
The original recipe with no orange juice in sight.
Herradura Silver tequila is mixed with fresh lime
juice and soda, with a drizzle of crème de cassis
and a splash of our homemade grenadine.
This Aqua Caliente version was unearthed by Dale
De Groff - The King of Cocktails.

Planters Punch: 1908 17

This classic from the carribean shows that
simplicity will always prevail. Myer,s is one of Jamaicas
oldest and finest dark rums, features with lemon juice,
gomme and angostura bitters. Charged with soda water.
This is a must for all lovers of rum.

pisco special: 1800s 17

Muddled pineapple and fresh ginger juice are
mixed and shaken with Peruvian pisco, maple
syrup, fresh lemon and egg white, served long
with a cinnamon dusting.
A classic rejuvenated by famed Milk&Honey
Bar in London.

Tiki World
Hurricane 17
,
Direct from Pat O Briens bar in New Orleans
a blend of Havana Especial and Blanco rums,
pineapple, orange, passionfruit, a hint of orgeat
syrup and a dash of Angostura bitters.

Scorpion 19
8 year old Bacardi rum shaken with Hennessy V.S.
Cognac, orgeat syrup, fresh lemon and orange
juices, served in a frosted coupette.

Dark and stormy 16

Myer,s dark Jamaican rum with fresh lime juice
and a dash of Angostura bitters, built over ice and
charged with our own, homemade ginger beer.
Dear Friends

Mr. Charming by Barry Chalmers

The name says it all. A tantalizing mixture of
Tanqueray 10 gin, Aperol, mint and a hint
of agave syrup.

aguamiel by Julian serna

The tequila connoisseur gives you a healthy

dose of Don Julia reposado, stirred with honey
water and orange bitters. Served in baloon glass.

fish ball punch by peter fisher

Aptly named by Mr. Fisher, this blend of smooth
coconut, apricot nectar and Sauza Hornitos
will put you in the mood for a festive evening.

pierre cardene by Pierre faloun

Our old accomplice Piere has twisted ginger wine
and pomegranate syrup into the ever popular
Sidecar. Peace, love, harmony.

chino by charlie ainsbury

Calvados, dry vermouth and lemon juice,
finished with maraschino liquor, served martini
style.

breakfast with irish by pilib irish gannon

Jameson 12yr. Irish whiskey, sherry, lemon juice
and apricot jam. You dont need eyes to see,
you need vision.

. . . . all cocktails 18
V0DKA
RUSSIAN METHOD
Stolichnaya- wheat & rye 8.5
Stolichnaya Elite - wheat & rye 25
Stoli Vanil- wheat & rye 9
Smirnoff No.55- rye 10

POLISH METHOD
Wyborowa- rye 8.5
Belvedere pure- rye 9
Belvedere citrus- rye 9.5
Belvedere pomarancza- rye 9.5
Original Polish- rye 9
Chopin- potato 10
Luksusova- potato 8.5
Zubrowka Bison Grass- grain /odorata grass 8.5

WESTERN EUROPE
Grey Goose / France- wheat 12
Ketel one / Holland- wheat 8.5

SCANDINAVIA
Absolut Peppar / Sweden- winter wheat 8.5
Level / Sweden- winter wheat 12
Finlandia / Finland- barley 8.5

REST OF THE WORLD

Babicka wormwood / Czech Republic- Corn 9.5
42 below / New Zealand- wheat 8.5
42 below passionfruit / New Zealand- wheat 8.5
GIN
Plymouth 8.5
Beefeater ‘The Crown Jewel’ 10.5
Beefeater 8.5
Martin Miller’s Westbourne Strength 12
Tanqueray 8.5
Tanqueray no.10 12
South 9
Junipero 12
Filliers Graan Jenever 9
Hendricks 11
Bombay Sapphire 8.5
RUM
Angostura 1919 / Trinidad 9.5
Appleton Estate VX / Jamaica 8.5
Appleton Estate Reserve / Jamaica 9
Appleton Estate Extra / Jamaica 10
El Dorado Spiced Rum / Guyana 9.5
English Harbour 5yr / Antigua 9.5
Havana Club Anejo Blanco / Cuba 8.5
Havana Club Anejo Especial / Cuba 8.5
Havana Club Anejo Reserva / Cuba 9
Havana Club 7yr / Cuba 9.5
Inner Circle Green / Australia 8.5
Matusalem Gran reserva 15yr / Dominican Republic 11
Matusalem Clasico 10yr / Dominican Republic 9.5
Mount Gay Eclipse / Barbados 8.5
Mount Gay Extra Old / Barbados 10
Myers Dark Rum / Jamaica 9
Pampero Especial / Venezuela 8.5
Pampero Anniversario / Venezuela 15
Bacardi 8yr / Bahamas 9.5
Bacardi 151 / Puerto Rico 11.5
Pusser Navy Rum / British Virgin Islands 9.5
Pyrat XO / British West Indies 14

Ypioca Cachaca / Brazil 9.5

tequila
Herradura silver 9
Don Julio blanco 11
Gran Centanario Plata 12

El Jimador reposado 8.5

Jose Cuervo Tradicional reposado 10
Herradura reposado 10
Don Julio reposado 13
Sauza Hornitos reposado 8.5

Herradura anejo 12
Jose Cuervo Reserva de la Familia anejo 21.5
whisky
BOURBON AND TENNESSEE WHISKEY
Jim Beam Small Batch 8.5
Wild Turkey 86.8 proof 8.5
Wild Turkey Rare breed 11
Makers Mark 9
Woodford Reserve 11
Bookers 12
Bakers 11
Bulleit 9
Jack Daniel’s 8.5
Jack Daniel’s Single Barrel 12

BLENDED
Chivas Regal 12yr 9.5
The Famous Grouse 8.5
Compass Box ‘The Spice Tree’ 11
J&B Rare 8.5
JW Black label 9
JW Blue Label 36

IRISH, CANADIAN AND RYE

Jameson 9
Jameson 12yr 11
Bushmills Malt 9.5
Canadian Club 8.5
Canadian Club 12yr 9

SINGLE MALT
Japan
Yamazaki 12 yr. 11
Medium bodied with the aroma of dried fruits and
honey. It has delicate, mellow taste with a lingering,
woody, dry finish

The Islands
Islay
Lagavulin 16yr. / south shore 14
Full bodied, smooth and firm, peaty dryness, oily
and grassy.

Laphroaig 10yr. / south 11

Medium body with seaweedy and salty palate.

Orkney islands
Highland Park 12yr. 12
Medium body, succulent palate with heather-honey
sweetness.
whisky
Skye
Talisker 10yr
Full, slightly syrupy body, smokey, malty sweet with a 11
developing pepper undertones.

Lowlands
Glenkinchie 10yr 11
Light but rounded with demerara and cinnamon on
palate, gingery finish.

Northern & Western Highlands

Glenmorangie 10yr / Northern highland 11
Light body, aromatic and malty-sweet tones that are
creamy/buttery.

Oban 14yr old/ Western Highlands 13

Firm and smooth, delicate at first, fragrant, fruity,
then waxy, becoming smoky. Dry.

Central Highlands & Speyside

Glenfiddich Solera reserve 15yr. / Dufftown 12
Light and smooth, silky with flavours of white choco-
late, pears and cream.

Glenfiddich 30yr. / Dufftown 47

Soft and full, sherry, raisins, chocolate, ginger.
Luxurious.

MacKillops Choice (Glen Keith October 1972) / 32

Speyside
Light, elegant, semi-sweet nose with medium palate,
floral, creamy finish.

The Macallan 12yr. / Speyside 12

Full and smooth, floral with hints of currant.
Cognac
Hennessy VS 9.5
Hennessy VSOP 13
Hennessy XO 28
Hennessy Private Reserve 35
Hennessy Paradis Extra 53
Hennessy Richard 235
Paul Giraud Napoleon GC 20
Renier XO 25

Armagnac and calvados

Blanche de Labouc, Folle Blance 10
Chateau Tariquet Folle Blanche 5yr. BA 15
1996 Victor Gontier Domfrontais 15
1985 Delord Bas Armagnac 25

GRAPPA
Vedrenne Marc de Bourgogne de Caveau 12

FRUIT eau-de-vie
G.E. Massenez Kirsch 15

APERitif, vermouth, bitters

Aperol 7.5
Averna 8
Campari 7.5
Cinzano Rosso / Bianco 7.5
Noilly Prat Dry 8
Pimms No.1 Cup 7.5
Punt E Mes 7.5
Lillet Rouge / Blanc 7.5
Dubbonet 7.5
Jagermeister 8.5
Pernod 9
Green Fairy Absinth / Czech Republic 13
La Fee Parisian Absinth / France 15
LIQUEURS
Agavero Tequila liqueur 10
Baileys 8.5
Drambuie 9.5
Dom Benedictine 9
Cointreau 8.5
Chambord 8.5
Frangelico 8.5
Cherry Heering 8.5
Luxardo Limoncello 8.5
Luxardo Maraschino 8.5
Mandarine Napoleon 8.5
Amaretto di Saronno 9.5
Grand Marnier 8.5
Tuaca 8.5
Toussaint 8.5
Opal Nera black sambucca 8.5
Opal Nera white sambucca 8.5
Chartreuse Green 10.5
Plymouth Sloe gin 8.5

Beer
Leffe Blonde 9
BELGIUM
Kronenbourg 1664 9
FRANCE
Staropramen 9
CZECH REPUBLIC
Corona 9
MEXICO

Asahi 9
JAPAN

Pure Blonde 8
victoria

Cascade Light 6.5

tasmania

Crown Embassador 2008 Reserve Lager 70

Limited Edition (5000 bottles)
victoria
BAR FOOD MENU

TASTING
House Roasted Spiced Nuts & Olives 8

Polenta Chips with Avocado, Tomato & Tamarillo Salsa 11

Fillet Steak Tartare with Tomato Fondu, Aiolo & Crostini 12/18
Rock Oyster with Chilli, Galangal, Corriander & Lime 3.5
or Eschallot & Aged Red Wine Vinegar

Duck & Corriander Tortelino with Shiitaki & Shallot 12

Salad & Ponzu Dressing

Goats Cheese Stuffed Zucchini Flowers with Pepperonata 13

Sage & Pinenut Beurre Noisette

LARGER DISHES
Sherry Marinated Artichokes with Peas, Labne, Mint and 19
Crisp Pastry

Grilled Brocollini with Focaccia and Anchovy Hollandaise 17

Plate of Italian Cured Meats & Ham 24/42

Wagyu Fillet Steak au Poivre 46

SIDES & SALADS

Sourdough Bread Basket 6

Paris Mash 9

Glazed Dutch Carrots 9

Vine Ripe Tomato & Persian Feta with Black Olives & 16
Aged Balsamic Dressing

Beetroot, Asparagus & Potato with Pancetta, Red Onion 15

& Half Soft Boiled Egg

A larger menu is available in The Restaurant or on request.

cheesE
COLSTON BASSETT STILTON
Crumbly, rich, medium sharp blue piquancy and spicy
flavours to finish.
ROQUEFORT PAPILLON
Arguably the best blue cheese in the world, cave-aged by
the Societe Fromagerie, buttery with deep blue veins of
mould.

HOLY GOAT LA LUNA

Hand crafted on Sutton Grange Organic Farm. The
process is based on the traditional French soft curd
style using slow lactic acid fermentation. Matured, it
has a creamy, full bodied interior with a citrussy tang
and nutiness.

MARY QUICKS 3 YEAR CHEDDAR

An ancient, hard, cloth bound cows milk cheese. Firm
and slightly crumbly when cut and occasional blue
moulding in the pate. Big flavour with intense acid
characters with sweet, nutty overtones and great length
of palate.

COULOMMIERS ROUZAIRE
Known as the Ancestor of Brie. Made by the famous
Cheese maker Robert Rouzaire. The flavour is well bal-
anced with mushroom and butter characters and a slight
almond taste.

EPOISSES BERTHAUT
According to legend, Epoisses was invented at the begin-
ning of the 16th Century by Cistercian monks. Soft
buttery silky and at once sweet and salty.
COMTE LE FORT AOC
It is not possible to sum up in a mere few words the in-
credible diversity of taste that characterizes Comte. It is
at once rich, roasted, milky and mild, salty and slightly
sweet with nutty overtones.

One Piece Selection 12

Two Piece Selection 18
Three Piece Selection 27
Lincoln Tasting Plate 38