Orchestra Menu
When the building was erected, this room, directly below the main stage, was designed as an orchestra pit. The musicians would be assembled around the room, and the conductor would stand with his or her head protruding up through the floor above so that they could view the action and direct the orchestra accordingly. Very quickly this idea was abandoned and the space became a speakeasy style actors only bar. For many years the Orchestra Pit was a late night hang out for any actors performing in Melbourne.
Following the speakeasy past we have rejuvenated the Orchestra Pit bar as a celebration of the great, and terrible, moments from the noble experiment that was Prohibition, which stretched from 1919 to 1933.
Prohibition was a time of great social change, the Jazz Age, the beauty of the Art Deco movement, the rise of commercialism and the period when some of the most beautiful cocktail shakers were designed and sold. It was also a time when bartending was illegal, booze was largely poor quality, and most of America gladly drank down some of the worst drinks ever the grace the lips of man. Within this social revolution, there occurred a bartender diaspora where all the skilled bar keeps from the US fled the law and moved to England and Europe. So while America was struggling with bootleggers and terrible hooch, Europe was undergoing its first cocktail renaissance.
We have collected the best beverages from the time and combined them with some earlier European classics to present the 1806 homage to Prohibition.
Knicker-Bocker
A zingy rum and lime tipple with raspberry and orange liqueur.
A rare moment in Jerry Thomas where the more modern style of citrus, liqueur and spirit cocktail is mentioned. In the 1862 first version of the Bon Vivant's Companion this beverage represents the great grand-daddy of what would later be known as Tiki. A perfectly balanced mix of raspberry syrup, rum, lime and orange liqueur, it also represents the beginnings of the style of drink that would most typify the creations of the 20s and 30s. As with many bartending benchmarks, Jerry was there first.
Casino
A modern flavour despite its age. Gin, Orange Liqueur, and a hint of Maraschino all shaken with lemon.
Although this cocktail first appears in Harry Johnston's Bartender Manual, 1882, in style it is another precursor to the classic citrus and liqueur combinations that the 20s and 30s are famouse for. This cocktail all but disappeared with the advent of the ever popular Aviation, but after about thirty years the Casino re-emerges following the demise of Crème de Violette, an essential ingredient in the Aviation. Harry Craddock at The Savoy in London, brought the cocktail back into popularity in the 30s, and it has had a place behind all good bars ever since.
Clover Club
Crisp, dry, and refreshing. Gin with lemon and raspberry. First mentioned in 1911 in the Washington Post and the New York Times. The drink had already been around for a while for it be highlighted in both cities, and the Washington post article had already changed the original raspberry syrup for grenadine. The drink was created at the Bellevue-Stratford Hotel in Philadelphia and named after the Clover Club Gentleman's Club, a prominent group of business men, literary types and legal experts. The drink is written up in Beverages De Luxe in 1911, however, the recipe there is unlike any other mentioned, and it is the 1931 Old Warldorf Bar Days recipe that has stood the test of time. We make ours with South Gin, house made raspberry syrup, and fresh lemon juice.
1915Moresque
The all time classic Absinthe cocktail. Just Absinthe, water and Orgeat almond syrup.
In 1915, Absinthe was banned in France. This was largely the result of publicity following the 1905 trial in Switzerland of Jean Lanfray who killed his pregnant wife, two daughters after consuming absinthe. He had also had seven glasses of wine, six glasses of brandy, a coffee laced with more brandy, two crème de menthe and one sandwich. But the court decided, in its wisdom, that the blame lay with the two glasses of absinthe. The public outcry against the iniquitous beverage continued until it was eventually banned. Today in France the Moresque, also written Mauresque, is drunk with pastis like Ricard or Henri Boudin instead of Absinthe. It should also be noted that 2009 is the year that Absinthe was finally allowed back into the United States. Australia of course never bothered to ban it at all, probably reasoning that just 'cause a bunch of lilly livered Europeans couldn't handle their grog was no reason that everyone else should suffer.
Side Car
The aperitif for winter. Cognac, lemon and a hint of orange.
This drink was created during The Great War in Paris. A military gentleman who was habitually driven about in a side car requested a warming aperitif to help with his head-cold before dinner. The bartender, whose identity has not been recorded, was troubled by the contradiction in an aperitif that was also warming. To his credit he made a fresh, sharp drink that is an excellent aperitif and contains a large measure of brandy; and so should also warm the drinker. The name later came to mean that the mixture would take the drinker “for a ride”, just like being driven in a side car. The drink first came to London in 1918 when MacGarry made them at the Buck’s Club. The first mention in print is the 1922 book Cocktails: How to Mix Them by Robert Vermiere, where it is listed as having equal measures of Brandy, Cointreau and lemon juice, and no sugar rim.
Stinger
The infamous and strangely delightful mix of cognac and white crème de menthe.
Created by Tom Bullock at the St Louis Country Club. The bar was the hang out for all the southern blue bloods, was famous for its high standard of Polo teams, and will go down in history as the club that brought golf to the West. Tom Bullock continued to work there right throughout prohibition, however, his job title is not recorded and there is no remaining evidence of what he actually did while at work. Country Club speakeasy anyone?
The Stinger was a signature of his just before prohibition, and once repeal occurred the beverage was back, and made it into countless films right throughout the 50s. A hard shaken mix of cognac and crème de menthe, it is an unusual pairing, but the flavours work magnificently and it richly deserves a place in the echelon of classic cocktails.
French 75
Crisp lemon with dry French Champagne and gin. Guaranteed to get the night started.
There is a lot of controversy about some of the origins of this cocktail, whether it was a brandy drink with champagne, or calvados? If it was created by Raoul Lufberry the flying ace, or if it was a gin drink meant to celebrate the alliance between France and England in defeating the Germans? The gin for England and the champagne for France. What is certain is that it was named for the “French 75” field gun, also known as the 75mm Howitzer artillery piece, which packs a hell of a kick. It definitely was first drunk during and immediately after the Great War and brought back to the US, most notably the Stork Club, by returning US officers. It is first recorded in Harry Craddock’s Savoy Cocktail book where it is listed as a Gin drink, and served with ice in a tall glass. However it came to exist, the combination of Gin, lemon Juice, sugar and a healthy pour of French champagne is one of the most balanced and satisfying cocktails ever created. We make ours in a flute with Taittinger Champagne, South gin, and freshly squeezed lemon juice.
Colony Cocktail
A quick and zesty gin hit with grapefruit and a touch of Maraschino.
The New York Colony bar continued operation right throughout Prohibition, with bartender Marco Hattern serving cocktails, no questions asked. A regular hangout for the Vanderbilts and Windsors, the Colony was an upmarket bar and dining room where the power and wealth of the clientele seemed to grant protection from the G-men and authorities. It can also be assumed that the clientele's powerful allies and contacts enabled the bar to continue to get supply of good quality spirits, as the cocktail list remained largely unchanged during the whole sorry time, and none of the watering, sweetening or other bastardisations usual to make bad booze taste good were ever recorded. Their signature cocktail is a fresh mix of gin and pink grapefruit leavened with a splash of maraschino. Gorgeous.
El Presidente
A little like a crisp dry rum Manhattan, but with a twist of sweetness from the Grenadine.
During the dry years of prohibition Havana became Americas Las Vegas. Of course, for thirsty prohibition refugees, there needed to be a host of delightful concoctions to sooth the dry throats. One of the more famouse is the El Presidente, created by Eddie Woelke at The Jockey Club in Havana. Shrewdly named in honour of President Gerardo Machado, the cocktail stayed in Cuba until prohibition ended when it crossed over to America and became exceedingly popular. A few folk down in New Orleans, resentful of the intrusion of Cuban cocktails into the heartland of American bar culture, staged a revolution and invented the inappropriately named El Dictador, apparently because a dictador can kick the pants off a president. This drink was not a success, however, the 1959 Cuban revolution was, and proved the idea behind the name to be entirely accurate.
In its day the El Presidente was the preferred drink of the American upper classes holidaying in Cuba and President Machado even offered one to US President Calvin Coolidge when he was attending a conference. Of course, with prohibition in effect back home, he declined the offer.
In it's day the El Presidente was described as ‘ an elixir for jaded gullets’. Tasty.
Negroni
Complex and sharp with a bitter finish. I wonder if that describes the Count?
The Negroni is possibly the perfect aperitif cocktail, it is slightly tart from the orange twist and the gin, but gets a cleansing bitterness from the Campari and a rich weight from the vermouth. It was created sometime around 1920 by bartender Fosco Scarselli at Bar Casoni in Florence. It was first made for, and named after, Count Camillo Negroni who frequented Bar Carsoni and drank Americanos. The story goes that he requested a stronger, more potent and less watery Americano. Fosco obliged by adding gin and removing the soda.
Barbary Coast
An unusual scotch drink with chocolate, cream and gin. Similar to the Alexander, but a lot dryer with a refreshing touch of botanicals from the gin.
A true prohibition drink, created sometime during those dark days, somewhere in America, but some-one unknown. What we do know, that has surrvived the secrecy of the speakeasies and the long years since that strange time, is the recipe and the name of the drink. It was named after the infamous Barbary Coast, which was described by Benjamin Estelle Lloyd, writing in 1876 as:
“The Barbary Coast is the haunt of the low and the vile of every kind. The petty thief, the house burglar, the tramp, the whoremonger, lewd women, cutthroats, murderers, all are found here. Dance-halls and concert-saloons, where blear-eyed men and faded women drink vile liquor, smoke offensive tobacco, engage in vulgar conduct, sing obscene songs and say and do everything to heap upon themselves more degradation, are numerous. Low gambling houses, thronged with riot-loving rowdies, in all stages of intoxication, are there. Opium dens, where heathen Chinese and God-forsaken men and women are sprawled in miscellaneous confusion, disgustingly drowsy or completely overcome, are there. Licentiousness, debauchery, pollution, loathsome disease, insanity from dissipation, misery, poverty, wealth, profanity, blasphemy, and death, are there. And Hell, yawning to receive the putrid mass, is there also.”
Despite the dubious name, and even more dubious heritage, this is a delicious after dinner drink.
Old Pal
For lovers of American Rye whiskey and the classic Negoni. Full bodied, but extremely dry mix of Rye, French vermouth and Campari.
From Harry's ABC of Cocktails, 1922. A speculative European cocktail definitely inspired by drinks like the Negroni and Manhattan. Very similar in style to an extra bitter, ultra dry, Manhattan, but with a greater emphasis on the dark flavours from the Rye and less of the softer sweet notes. Not for the faint hearted, this is a powerful aperitif created by one of Europe's most famous bartenders, a Scotsman who worked behind the mahogany at Ciros in London before moving to Paris and, literally, buying the place and making it Harry's New York Bar. He is, of course, the famous Harry MacElhone. Don't confuse this dry masterpiece with the sweeter Boulevardier, also created by Harry, but featuring in the 1927 Barflys and Cocktails and utilising sweet Italian vermouth instead of French. Both are excellent pre dinner drinks.
Monkey Gland
Not exactly the most appetising name, but a fantastic balance of gin, orange and absinthe. Delicious.
This drink is inspired by Dr Serge Voronoff who right the way through the 1920s would surgically implant monkey glands into the scrota of elderly men for the bargain basement price of US$5000. This procedure inspired Harry McElhone to create this drink as a liquid Viagra. It makes its first appearance in the 1922 version of Harry’s ABC of Cocktails.
Just like the operation, there were absolutely no confirmed cases of this beverage causing erections in impotent drinkers. But on the plus side, it was a hell of a lot cheaper than the Monkey Glands peddled by Dr Voronoff, and had the added advantage of tasting great, and inducing intoxication in one hundred percent of patients. We are always happy to receive new information if the administration of this cocktail produces provable medical results...
Mary Pickford
White rum with a splash of pineapple, sweetened with a little grenadine and maraschino. A short tropical variation of the classic Daiquiri style of cocktail, but still with a decent punch.
Named after ‘America’s Sweetheart’. The first modern, big-screen star & most popular movie star of her day. The cocktail was created for her at the the Sevilla Biltmore Hotel in Cuba, probably by bartender Eddie Woelke, although Eddie's history at the Jockey Club in Havana does cast some doubt on the provenance, and another bartender, Fred Kaufman may well be the creator. Of course, Fred Kaufman is more well known for his time at the Hotel Nacional de Cuba, so there is doubt on both sides, and it seemed that no-one wanted the Sevilla Biltmore on their CV.
The story runs that Mary Pickford was filming in Cuba when the drink was created. Although none of her films were set in Cuba, it is possible that the Spanish set Rosita of 1923, may have been filmed there.
Scofflaw
Sharp and complex lemon and rye, mixed with French vermouth and a touch of grenadine.
A Classic turn of the century style cocktail that was created in response to the 1923 Anti-Saloon League naming competition. The people at the League sponsored a competition to come up with a word that best described the depravity, lawlessness, general badness and horribleness of drinkers. After a massive response, the January 16, 1924, edition of the Boston Herald announced that the winning word was Scofflaw, and the $200 prize money was shared by two Boston residents, Kate L. Butler and Henry Irving Dale. This of course made numerous bartenders unhappy, and apt to 'scoff'' both the law and the Anti Saloon League. The best bartender response came from across the sea from the team at Harry's New York Bar Paris who created this delightful cocktail and christened it 'Scofflaw'. Nowadays, the anti-saloon league is long gone, but the cocktail remains.
South Side
A Short sharp hit of dry Gin, fresh mint, lime and a touch of Orange.
The Southside cocktail originated either in Southside Chicago by the violent Saltis-McErlane gang who mixed rough bootleg liquor with sugar and citrus to make it palatable, or on Long Island New York where the members of the Southside Sportsman’s Club sipped the beverage on hunting and fishing trips right through prohibition. There is a fair bit of evidence to suggest that the Saltis-McErlane gang mostly sold beer, and the Southside cocktail definitely has a documented history in New York, the famous 21 Club was well known for them. Whatever the origin, this is one of the finest prohibition drinks around. We prepare ours with South Gin, fresh mint, lime juice, a touch of sugar and Regan's Orange Bitters.
Pegu Club
Gin with bitters, lime and a hint of orange. Short, and very refreshing when the heat of the plantation gets too much.
The Pegu Club was situated in Rangoon, Burma, where British Colonial Officers and home-sick English ex-pats would sit and drink gin cocktails. This house cocktail was created and named after the club in 1927. It was first published in ‘Barflies and Cocktails’ by Harry McElhone and the cocktail spread out through the bars of Europe during the thirties, but later disappeared around the time of WW2. It has recently been revived, especially through the work of bartenders like Audrey Sanders at the Pegu Club Bar in New York.
Corpse Reviver No. 2
Clean and crisp; gin with Lillet vermouth, Cointreau and a cheeky dash of Absinthe. This drink was meant as a pick me up for first thing in the morning. Those were the days…!
First appears in the 1930 Edition of Harry Craddock’s Savoy Cocktail Book in a section called ‘Reviver Cocktails’, designed to be drunk before 11am or “…whenever steam and energy are needed”. This is one of those drinks that just works. A great combination of liqueur, vermouth, spirit and citrus, a style that existed briefly around 1920; until the more practical style of the 30’s, (citrus, spirit, liqueur, no vermouth) won the day. The flavours are all clearly defined and at the same time beautifully mixed. A truly great classic drink, and as Harry Craddock said “…four of these, taken in succession, will un-revive the corpse again.”
Chrysanthemum
An unusual short drink of sweet Benedictine and French vermouth, all balanced with Absinthe and orange zest.
In 1930 the SS Europa was launched from Germany. A passenger liner in the grand style, which ploughed the waves between Germany and New York. When hostilities broke out nine years later the SS Europa became a troop carrier for Germany complete with a seaplane launching catapult built between the funnels.
One of the signature cocktails in the bar, before World War Two, was the Chrysanthemum. The complex zesty and powerful absinthe beverage has survived the liner and made it down through the decades to be enjoyed again.
- Trumer Pils 4.9% Austria
- Warsteiner Lager 4.8% Germany
- Magners Cider 5.5% Ireland
- 2008 Babich 'Black Label' Sauvignon Blanc Marlborough
- 2006 Mt Pleasant 'Phillip' Shiraz Hunter Valley
- Taittinger NV Brut
- Billecart Salmon NV Brut
- Laurent Perrier NV Brut
- Perrier Jouet NV Brut
- Krug NV Brut
- de Venoge NV Blanc de Noirs
- Billecart Salmon NV Demi Sec
- Billecart Salmon NV Blanc de Blancs
- Taittinger Rosé NV Rosé
- Billecart Salmon Rosé NV Rosé
- Laurent Perrier Rosé NV Rosé
- Ruinart Rosé NV Rosé
- Perrier Jouet Belle Époque 1998 Vintage
- Dom Perignon 2000 Vintage
- Dom Ruinart 1998 Blanc de Blancs
- Taittinger Comte de Champagne 1998 Blanc de Blancs
- Bollinger Vielles Vignes Francaises 1996 Blanc de Noirs
- Taittinger NV Magnum
- Laurent Perrier NV Magnum
- Taittinger NV Jeroboam