An aperitif is a drink usually taken before a meal to stimulate the appetite. We at Parlour have chosen a selection representing the traditional aperitif styles: aromatised wines, bitters, pastis and vermouth. Whether it be comsumed classically as suggested, or to your own personal preference, we invite you to enjoy this rich and time honoured tradition.
Originating in Padua, near Venice, Aperol was created in 1919 in response to the growing trend of aperitif consumption in France. It has a fruity, slightly bitter taste and a nose of citrus and herbs.
Suggestion: Aperol and soda (or orange juice) with a slice of orange.
Cinzano can be traced back to 1568 when Antonio Cinzano was described on his wedding certificate as a property owner and a “producer of elixirs”. Cinzano Rosso is renowned for its sweet aromatic flavour.
Suggestion: Cinzano Rosso on the rocks with a slice of lemon.
Joseph Noilly, creator of the first ever French dry vermouth, began trading in a small port east of Marseilles at the turn of the 19th century. Noilly Prat has a crisp,dry palate with hints of citrus peels.
Suggestion: Noilly Prat with dry ginger ale and a slice of orange, AKA “dry and dry”.
This popular Italian apertivo was associated with internationally known artists, such as Salvador Dali. Distinctively herby in aroma, it is well balanced with a pleasant aftertaste of peels and spices.
Suggestion: Rosso Antico on the rocks in a sugar-rimmed glass with a slice of orange.
Developed in the 1820s by James Pimm in his Oyster Bar, Pimm's became a great favourite in England at events such as the Henley Rowing Regatta, the Royal Ascot races and Wimbledon.
Suggestion: Pimm's No. 1 Fruit Cup, a refreshing mix of lemonade, dry ginger and fresh fruit.
Glass $6.50, Pitcher $22
We at Parlour Wine Room have a special place in our hearts for cocktails. As such, we have forgone the fruity and the fashionable and put together a list of timeless classics. Our selections hark back to the heady days of El Floridita, The Ritz, The Savoy and Harry’s New York Bar where a finely mixed drink was the only way to go.
Elegant, sophisticated and luxurious these offerings from the golden age of the cocktail have always made the drinker feel that little bit special - Enjoy!
Is it Sunday? Does it feel like morning, but really the sun’s about to set? Maybe it’s the middle of the night. When it comes to the Bloody Mary time is no object. Let your waiter know exactly how you like it.
This raw and refreshing ensemble encompasses Polish Vodka, fresh muddled lime and just the right amount of sugar. We shake it until our arms hurt, then you enjoy.
This classic recipe can be traced back to 1862 in Professor Jerry Thomas’ ‘How To Mix Drinks’. A bitters soaked sugar cube doused with Hennessy VS, charged with dry sparkling & complemented with an orange twist.
Popularised by the Rainbow Room's Dale Degroff and later by Carrie Bradshaw, the Cosmopolitan is more complex than one would first imagine. The combination of Polish Vodka, Cointreau, Cranberry, lime & a flamed orange twist has proven to be a winner.
While its exact history is disputed, we can be sure that the Cuba Libre was first born in 1900 after American troops introduced cola to the neighbouring island. Muddled lime, brown sugar, built in a rocks glass with coke – summer never tasted so sweet. Let us know whether you’d prefer white or dark rum.
Credited to mining engineer Jennings Cox, this Cuban classic created around 1905, enjoyed a surge in popularity throughout the US during the 1940s due to Roosevelt’s liberalisation of trade relations with Latin America. The simple and delicious combination of fresh lime juice, white rum and sugar is a perfect way to begin or end a night of Parlour dining.
This cocktail was created in 1925 by Harry Mac Elhone of Harry's Bar, Paris. Said to be named after the 75 field gun used by the French in the First World War, the French 75 is a clean and sophisticated marriage of dry Gin, fresh lemon, dry sparkling & a maraschino cherry.
This drink was created in Melbourne by Jean-Paul Bourguignon in 1984 and is considered a true modern classic. Equal parts of Cointreau, Midori and lemon juice are served straight up with a cherry for a very tasty adventure into 80s chic.
Transcending time, a long pour of either Bombay Sapphire Gin or Polish Vodka, stirred to perfection & garnished with your choice of un-pitted olives or a lemon twist. Our extensive range of Gins and Vodkas are also available.
The tales surrounding the creation of this cocktail are as widespread as its popularity. We can be certain though that the fate of tequila was changed forever. This summer we’re keeping all the margarita drinkers out there cool by straining the mix over ice.
The explosion of Cuban bar culture during American Prohibition spawned many great cocktails; at the top of the list is the Mojito from the Bodeguita del Medio Bar in Havana. Light rum, lime, mint and sugar. Perfection.
The Negroni was conceived in the 1920s in Florence by bartender Fosco Sarselli and has been described as the perfect aperitif cocktail. It is named after Count Camillo Negroni who desired a more potent and less watery Americano. Rich Cinzano Rosso, dry Gin and bitter Campari are built over ice and served with an orange twist.
Purported to have been created at the Pendennis Club in Louisville, Kentucky, the Old Fashioned is subject to two variations, English (dry) & American (sweet). A liberal dose of Marker’s Mark Whiskey, a Bitters soaked sugar cube, orange zest (English) or orange slices & a maraschino cherry (American).
Distilled from grapes, Pisco became the spirit of choice among Spanish sailors during the 17th Century. A pertinent addition to the Parlour menu, the Pisco sour combines Pisco and lime with a cherry garnish.
The name Sangria derives from the Spanish sangre, translating into ‘blood’ or ‘bleeding’. This classic Spanish fruit punch has been bastardised all over the world, quality red wine and fresh fruit are mixed together for the perfect accompaniment of our Tapas menu.
Credited to Mac Garry, of Buck's Club London (1931), & said to be titled after an eccentric sidecar chauffeured army captain. The Sidecar encompasses a definitive balance of Hennessy VS, Cointreau & fresh lemon, simplicity at its best.
Originating from the Planter’s Hotel in St Louis in the 1850s, the Tom Collins is to be enjoyed with a pose of nonchalance. A generous measure of dry Gin, fresh lemon and sugar, charged with soda.