1. food and drink
2. beverages
3. alcoholic beverages
4. cocktails and beer

HARRYS SIGNATURE SERVE’S
€10.50
The following menu is a highly
recommended selection of drinks
created by our bartenders for you to
enjoy at any time and to our knowledge
are exclusive to Harrys. We use only high
quality fresh fruit and herbs and spices
together with high quality premium
spirits and liqueur’s which we believe
offer’s our clients a unique taste and
fragrant experience when sampling our
drinks.
THE BRAZILIAN
Fresh lemon muddled with diced ginger, sugar,
shaken hard with fresh basil and Gordon’s Gin.
THE PINK PANTHER
Fresh raspberries lime and sugar shaken with
Finlandia grapefruit vodka, the bitter truth lemon
bitters finished with apple juice, dry shaken with
egg whites, and again with cubed ice carefully
strained into a chilled cocktail glass.
R & B COCKTAIL
Fresh raspberries, fresh lime, sugar shake with
chilli infused Kettle one vodka, Joseph Cartron
crème de Mure and Cranberry juice, served in a
chilled black pepper rimmed cocktail glass.
HARRYS THAI TINI
Fresh lime, sugar and lemongrass shaken with our
own Chilli infused Sake and fresh Coriander.
THE DIRTY WIZARD
Kettle one vodka, blackcurrant and ginger bread
liqueur, fresh lime and sugar dry shaken with egg
whites and again with cubed ice served in a
chilled dehydrated gingerbread rimmed cocktail
glass. This drink won the vodka heat of Diageo’s
World class bartender competition.
LEMON AND GINGER MARTINI
Our own twist on the classic Mojito, Muddled
fresh lemon, sugar, mint, stirred with Captain
Morgan’s and topped with ginger ale. (Other
flavours also available)
PASSION FOR FASHION
Muddled fresh blackberries, lime, and sugar
shaken with passion fruit, X rated, Joseph Cartron
Crème de Mure, finished with cranberry juice and
strained into a chilled cocktail glass.
SPICED MELON MARTINI
Fresh Watermelon and Charentais melon with
fresh lime and sugar, shaken with Captain
Morgan’s, Midori, apple juice and pimento chilli
flake.
RHUBARB AND VANILLA MARTINI
Gordon’s Gin Gin, Joseph Cartron Vanilla Liqueur,
homemade Rhubarb, Vanilla and star anise
puree, fresh lemon juice and sugar shaken.
LATINO LADY
Fresh raspberries, fresh pineapple chunks, fresh
lime and sugar shaken with Bacardi superior Rum,
St Germain elderflower liqueur, Angostura
Bitters, and pineapple juice. This cocktail was
listed in Simon Diffords guide on what to drink
and where to drink it in Dublin.
GREENY-TINI
Freshly pressed Apple juice sugar and lemon,
shaken with Smirnoff vodka, green apple liqueur
and homemade sage syrup.
WEE DRAM
Bushmills 10 year old whiskey, Joseph Cartron
poire Williams, sour apple liqueur, stirred with a
dash of Taylors LBV 2003 port finished with
atomised pimento dram bitters.
AMERICAN STYLE VINTAGE
DRINKS €9.90
The following are a selection of our
favourite recipes, some of which are over
one hundred and fifty years old but are
still ordered by customers in bars all
over the world. These are the drinks on
which Cocktail culture was born and
even though you might not see them on
very many menus, you can be sure that
these recipes will still be around for a
very long time to come.
SAZERAC
The recipe we use today calls for the delicate
combination of Wild turkey 8 yr old bourbon,
Peychaud’s Bitters, and sugar, served neat in a
chilled Whiskey glass coated in Herbsaint. The
Sazerac can also be prepared with Cognac. Recipe
adapted from the book, Famous New Orleans
drinks 1937.
NEGRONI
preference of dry, sweet or perfect. Adapted
from the Savoy cocktail book 1930. (ask about
our aged Manhattans)
OLD FASHIONED COCKTAIL
A crushed Angostura Bitters soaked sugar cube
with a touch of soda stirred with ice then
drenched in your choice of bourbon or rye
whiskey served short and finished with the zest of
a fresh orange. Adapted from the 1895
bartenders guide for modern American drinks.
(we also age the old fashioned, ask your
bartender)
GIMLET
Equal parts Gordan’s gin and homemade lime
cordial stirred and finished with lime zest.
Adapted from Harry’s ABC of mixing cocktails
1920.
CLOVER LEAF
Tanqueray 10 Gin, homemade grenadine syrup,
fresh lime juice and gomme syrup dry shaken
with egg whites and strained into a chilled
Martini glass. This is the original recipe from the
famous Savoy cocktail book 1930.
Equal parts Tanqueray Gin, Carpano Antiga
formula Vermouth 1786 and Campari served
short over ice and finished with orange zest, the
Negroni is one of them rare drinks that can be
enjoyed anytime, anywhere. Apparently created
in 1919 the Negroni did not appear in the English
cocktail guides before 1947.
Bacardi Superior Rum, homemade Grenadine,
fresh lemon juice shaken with a touch of gomme
syrup and strained into a chilled Martini glass.
Original recipe from Harry’s ABC of mixing
cocktail 1920.
AVIATION
MAIDENS PRAYER
Tanqueray Gin, Luxardo Maraschino Liqueur, the
Bitter Truth Violet liqueur, Lemon juice and sugar,
dry shaken with egg whites and again with cubed
ice, doubled strained, then poured into a chilled
cocktail glass, finished with an Armagnac infused
Maraschino Cherry. Original recipe from Ensslin’s
1916 recipes for mixed drinks.
Tanqueray Gin, Cointreau, fresh orange juice,
fresh lemon juice dry shaken with egg whites and
shaken again with cubed ice, strained served tall.
Adapted from the famous Savoy cocktail book
1930.
MANHATTAN
Fresh mint stirred with a touch of soda and
gomme syrup until infused then smothered with
Wild Turkey 101, topped with crushed ice served
short and finished with fresh mint leaves.
Adapted from Harry Johnsons new and improved
Wild turkey 8 yr old bourbon gently stirred with
Noilly prat dry vermouth and Carpano Antiga
formula vermouth 1786, depending on your taste
ORIGINAL BACARDI COCKTAIL
MINT JULEP
bartenders manual of how to mix drinks of the
present style 1900.
ROB ROY
Johnny Walker Black Label stirred with Carpano
Antica Formula 1786 laced with Boker’s Bitter’s
served short over cubed ice and finished with an
Armanagac infused Maraschino cherry. Adapted
from Harry’s ABC of mixing cocktail 1920.
MARTINEZ COCKTAIL
Bombay gin, Luxardo maraschino liqueur, dry
vermouth shaken with Boker’s Bitters and
strained into a chilled martini glass finished with
a lemon zest. Adapted from the Jerry Thomas
bartenders guide 1887.
THE ORIGINAL DAQUIRI
Bacardi Superior Rum, gomme syrup and fresh
lime juice, shaken and strained into a chilled
cocktail Glass finished with a lime wheel. Original
recipe from the Savoy cocktail book 1930.
PINK LADY
Hennessy Cognac, Bombay Gin shaken with
homemade raspberry syrup and fresh egg whites
served in a chilled cocktail glass finished with
fresh raspberries. Original recipe from Harry’s
ABC of mixing cocktail 1920.
THE PEGU CLUB
Gordans gin, martini Rosso, lime juice, gomme
syrup, angostura orange and also aromatic bitters
dry shaken with egg whites then again with
cubed ice served in a chilled cocktail glass. First
mentioned in Harry MacElhones “Barflies and
Cocktails.
MARY PICKFORD
Bacardi Superior Rum, homemade raspberry
syrup, fresh pineapple chunks laced with Luxardo
Maraschino liqueur, muddled and shaken served
in a chilled cocktail glass, finished with fresh
pineapple. Adapted from the original recipe from
Harry’s ABC of mixing cocktail 1922.
EL PRESIDENTE
Bacardi 8 year old rum, Patron Citronge, Noilly
prat dry vermouth stirred with homemade
pomegranate syrup and strained into a chilled
cocktail glass. This little beauty goes all the way
back to 1919. (ask about our aged el presidente)
PERFECT MARTINI
Your choice of Gin or Vodka, gently stirred with
Noilly Prat dry Vermouth and strained into a
chilled Martini Glass finished with Olives or a
lemon Twist. We make our dry Martinis on a 6 to
1 ratio for dry, 5 to 2 for medium and 4 to 3 for
wet, Also available, in and out extra dry and
sweet.
MODERN DAY COCKTAILS
€10.50
Pretty much any cocktail served in a V
shaped glass in popularly termed a
Martini, the reason for this is more about
the glass rather than the ingredients,
this style of drinks are referred to as neo
Martini’s. The following is a selection of
recipes that have over the years have
been continuously ordered time and
time again and have proven themselves
to be a constant hit with our clientele
CUCUMBER COCKTAIL
Zubrowka Bison grass vodka, Skyy vodka
muddled with fresh lemon, sugar then shaken
and strained to a chilled cocktail glass.
GRANNY’S MARTINI
Bacardi superior white rum, sour apple,
goldschlager shaken with apple juice and strained
into a chilled cocktail glass.
APPLE STRUDLE
Vanilla vodka, green apple liqueur shaken with
apple juice and strained into a chilled cocktail
glass finished flamed with cinnamon dust.
WHITE LADY
Bombay gin, Cointreau dry shaken with fresh
lemon juice, gomme syrup and egg whites,
shaken again with ice and strained into a chilled
cocktail glass.
MINT LEAF
HONEYSUKLE DAIQUIRI
Muddled fresh raspberries, lime and sugar shaken
with Gordans gin, grenadine and cranberry juice
served in a chilled martini glass.
Bacardi light rum shaken with runny honey
lemon juice and orange juice, strained into a
chilled cocktail glass.
PURPLE PEARL
MAIDENS BLUSH
Homemade pomegranate syrup, Gordans gin,
Cointreau, lemon juice shaken and strained into a
chilled cocktail glass.
PENNY’S FARTHINGS
Fresh watermelon and Charentais melon
muddled with lime shaken with Smirnoff vodka,
Poire Williams puree finished with a touch of
apple juice strained into a chilled cocktail glass.
ZUBROWKA & ELDERFLOWER
MARTINI
Zubrowka bison grass vodka stirred with dry
vermouth laced with St Germain elderflower
liqueur and strained into a chilled cocktail glass
finished with orange zest.
Muddled fresh blackberries, lime and sugar,
shaken with cranberry juice and Finlandia
grapefruit vodka.
HIGHBALLS, SMASH’S, AND
COOLERS €10.50
CUCUMBER COOLER
Fresh cucumber muddled with fresh lemon, sugar
shaken with Tanqueray 10 Gin, St Germain
Elderflower liqueur and fresh mint, finished with
apple juice served tall.
SMASH 42
42 below Kiwi Vodka smashed with fresh
pineapple chunks, fresh strawberries, shaken
with lemon and cranberry juice served tall.
TOM COLLINS
Gordan’s Gin shaken with fresh lemon juice and
gomme syrup served tall over ice topped with
soda water.
BISON BREEZE
Fresh mint, lemon juice, gomme syrup shaken
with Zubrowka Bison grass vodka, sour apple
finished with apple juice served tall.
PEAR AND BAY LEAF COLLINS
Gordans gin shaken with pear and bay leaf
liqueur, fresh lemon juice and gomme syrup,
finished with soda water served tall.
ADAMS APPLE
Zubrowka Bison Grass Vodka, shaken with lemon
juice, Joseph Cartron crème de peche and crème
de Mure liqueur’s finished with apple juice served
tall.
IDOL TIME AND TARRAGON
Fresh blackberries muddled with fresh lime, sugar
shaken with Smiroff Vodka, fresh Tarragon
finished with both apple and cranberry juice
served tall.
.
SEASONAL PUNCH
Fresh seasonal fruits, (ask your server) muddled
with fresh lime fruit liqueurs and juices shaken
with Captain Morgans, topped with Champagne
PURE PASSION
Fresh passion fruit, pineapple, lime and sugar
smashed and shaken with a Finlandia grapefruit
Vodka and the Bitter Truth grape fruit bitters’
finished with pink Champagne.
BOURBON SMASH
Fresh raspberries muddled with fresh lime and
sugar shaken with your choice of bourbon,
angostura bitters, fresh mint and cranberry juice
served tall.
HARRYS BLOODY MARIA
Harrys secret homemade bloody mary mix, rolled
with tomato juice and patron tequilla, served tall
in a salt and pepper rimmed glass finished with
fresh celery. (also available Mary and red snapper
style)
SHORT, SWEET AND
CITRUS... €9.50
PINEAPPLE SUPRISE
Muddled fresh pineapple, fresh lime, sugar
stirred with Midori Melon liqueur, Malibu and
Joseph Cartron Crème de Banana served short
over crushed ice.
STRAWBERRY & GREEN PEPPER CAIPIROVSKA
Homemade strawberry and green pepper syrup
shaken with fresh strawberries, lime juice and
cirtus vodka served short over crushed ice.
AMARETTO AND PEAR SOUR
Luxardo amaretto liqueur shaken with fresh
lemon juice, pear puree, Joseph Cartron Poire
Williams lychee’s, egg whites and angostura
bitters served short over cracked ice.
CRIMSON TIDE
Fresh raspberries muddled with fresh lime, sugar
smothered in crushed ice and stirred with Skyy
berry vodka and Frangelico.
GINGER & LYCHEE CAIPIROVSKA (v)
Fresh diced ginger muddled with fresh lychee’s,
fresh lime and sugar shaken with Skyy vodka and
Velvet falernum, topped with ginger beer served
short over cracked ice.
BRAMBLE
Muddled fresh lemon, blackberries and sugar
smothered in Bombay gin stirred with crushed ice
then laced with Joseph Cartron crème de Mure
liqueur, topped with crushed ice server short.
BIEN BATIDA
Fresh passion fruit muddled with lime and sugar
shaken with mango puree and lashings of Yipioca
Cachaca with a hint of apple juice served short.
MAI TAI
Gosling’s dark rum, Matusalem classico rum,
Wray and Nephew over proof rum, cointreau,
fresh lime juice, angostura bitters and orgeat
syrup shaken, served short.
SPICED CAIPIRINHA
Homemade Madagascan vanilla, star anise and
cinnamon sugar syrup muddled with fresh lime,
stirred with Cachaca and crushed ice served
short.
BLACK CHERRY WHISKEY SOUR
Homemade black cherry sugar syrup shaken with
buffalo trace bourbon fresh lemon juice
angostura bitters and egg whites, served short.
BRAZILIAN TEA
Fresh lemon muddled with sugar, shaken with
green tea and apple liqueur, Cachaca, shaken
hard, strained and smothered in crushed ice
served short.
EDEN
Citrus vodka, St Germain Elderflower liqueur
shaken with apple juice served short, finished
with tonic water. Very tasty and refreshing.
CHAMPAGNE COCKTAILS
€11.00
First of all praise is due to the 17th
century
Dominican
monk
whose
discovery of what is termed method
champenoise made champagne possible.
Essentially what this involved is allowing
the still wine on which the champagne is
based to ferment a second time in the
bottle, a process which produces the
drink characteristic bubbles. The base
wine which French men call the cuvee,
has to be as near perfect as possible and
by law only chardonnay or pinot noir
grapes can be used, either individually
or in a blend. At its best champagne is
one of the most versatile of beverages.
Its lemony and elegant flavours go well
with just about any fruit or liqueur.
Mixologists have taken advantage of this
to create a host of excitingly effervesant
cocktails all of which do full justice to
this king of wines. As it were champagne
cocktails were traditionally served as an
aperitif before a celebratory dinner,
these days they are popularly consumed
at any time. The following are examples
of classic and modern day recipes some
of which date as far back as the late
1800’s.
HARRYS CHAMPAGNE 2010 (v)
HARRYS VIRGIN’S €5.00
Fresh pineapple, fresh raspberries, elderflower
liqueur topped with champagne.
CLASSIC CHAMPAGNE COCKTAIL
An angostura soaked sugar cube smothered in
Hennessy vs cognac topped with champagne.
RED BERRY SMASH
Fresh strawberries, raspberries and blackberries
muddled with fresh lime and sugar shaken with
both apple juice and cranberry juice served tall.
GINGER MINGER
HARRYS PEAR BELLINI (v)
Pear puree, Joseph Cartron Poire Williams topped
with champagne.
Fresh lime muddled with sugar served over
crushed ice then smothered in ginger ale served
short.
CHAMPAGNE DE FRAISE
BLOODY SHAMBLES
Fresh strawberries, strawberry puree, Joseph
Cartron crème de fraise lightly blended and
topped with champagne.
Tomato juice rolled with harry’s secret
homemade blood mary mix, served tall and
finished with celery.
BERRY BERRY
VENU SMOOTIE
Mixed berries, raspberry puree and Joseph
Cartron crème de Mure, lightly blended and
topped with champagne.
Your choice of fresh seasonal fruits blended with
homemade fruit purees and juices served tall.
FRESH LEMONADE
KIR ROYAL
Trennell crème
champagne.
de
Mure
topped
with
Fresh lemons juiced daily mixed with still mineral
water with a touch of sugar.
FRESH ORANGE JUICE
FRENCH 75
Fresh lemon juice, gomme syrup and Gordon’s
Gin stirred over ice, strained and topped with
Champagne.
GRAND MIMOSA
Patron citronge, Gordon’s gin and fresh orange
juice, topped with Laurent Perrier Champagne.
CREAMY-TINIS €8.90
SHOTS €6.00
.ESPRESSO MARTINI
Smirnoff vodka, Kahlua and gomme syrup shaken
with a freshly brewed Espresso then strained into
a chilled martini glass layered over Coole Swan
dairy cream liqueur.
STAR BAR – TINI
Coole Swan dairy cream liqueur, Joseph Cartron
caramel liqueur shaken hard with peanut butter
and strained into a chilled martini glass finished
with a crumbed flake.
TIRAMISU – TINI
Smirnoff vodka, Di Saranno amaretto a touch of
sugar, shaken with fresh Espresso coffee served
under a thin layer of vanilla cream.
SWAN CAKE
A smooth and Moorish blend of fresh peaches,
natural peach syrup, Joseph Cartron crème de
peche and Coole swan dairy cream liqueur.
WHITE RUSSIAN
Smirnoff vodka, Kahlua and gomme syrup shaken
and strained into a chilled martini glass finished
with vanilla cream.
CHOCOLATE AND VANILLA-TINI
Strong and sweet, Ultimate Choc and Vanilla
vodka, crème de cacao white shaken with gomme
syrup finished with a layer of vanilla cream.
THERE’S NOTHING LIKE A ROUND OF SHOTS
TO LIGHTEN UP THE MOOD AT A PARTY OR
ON A NIGHT OUT. THE MERE MENTION OF
THE IN FAMOUS TEQUILLA SLAMMER IS
ENOUGH TO GIVE SOME PEOPLE THIER
SECOND WIND. HOWEVER THE RITUAL OF
LICKING SALT SUCKING ON A LEMON AND
THEN VISABLY SHUDDERING ISNT
EVERYBODY’S CUP OF TEA. JUST BECAUSE A
SHOT IS CONSUMMED IN ONE GO DOESNT
MEAN IT HAS TO TASTE REPULSIVE. HERE
ARE SOME EXAMPLES OF THE MORE
SOPHISTICATED AND TASTY ONES THAT
STILL PACK THAT HIDDEN KICK THAT ONE
LOOKS FOR IN A SHOT. BUT BE CAREFULL
THERE ARE ALSO SOME SERIOUS SHOTS IN
THERE TOO SO CHOOSE CAREFULLY, AND
WHATEVER YOU DO DONT LET US CHOOSE
FOR YOU!!!
JO NUT
Smirnoff vodka, baileys, and raspberry liqueur,
shaken and served in a sugar coated glass.
CHOCOLATE BERRY
Chilled raspberry infused vodka, layered over
crème de cacao, served with a raspberry magically
floating in the middle.
S.A.S
Chilled Skyy raspberry vodka, frangelico and
Chambord, all layered and served with a sugar
coated orange triangle.
MELON DROP
Butterscotch, Midori and Baileys all layered.
STRAWBERRY FIELDS
Fresh strawberries, fresh lime, strawberry syrup
shaken with Skyy berry vodka.
FAT FLAT LINER
One of my personal favourites, Opal Bianca
Sambuca layered under a fat layer of Tabasco
which lies under a layer of Patron silver Tequila.
BOOMERANG.
Wild turkey 101 bourbon and Jagermiester served
chilled, great shot to start the night.
APPLE JACK
Wild turkey 101 bourbon shaken with apple
liqueur, remember them apple drops from when
you where a child, well this is like the adult
version.
THE DESTROYER
This is one of them shots that you know you
should’nt order but do. Opal Bianca Sambuca
layered under 75% alc Absinthe which is topped
with 75.5 % goslings dark rum.
HARRYS SEASONAL
SPECIALS €8.90
Every four months or so will see this
section
of
our
cocktail
menu
dramatically change to suit the seasons
weather and the array of fruit and veg
that only come out at this time of year.
This season we will celebrate the dark
and windy nights with the classic Dark
and stormy along with fruits such as
grapes, pears pomegranite, beetroot, figs
and grapefruit.
DARK AND STORMY
Goslings dark rum, fresh lime juice, fresh ginger
extract, gomme syrup, topped with fentmens
ginger beer, served tall.
KOP A LOOK AT THEM PEAR
Muddled fresh lime and sugar shaken with pear
vodka, Joseph Cartron pear liqueur and
homemade pear puree topped with koppaberg
apple cider served tall.
BABY BEETROOT, STRAWBERRY & BALSAMIC
BLISS
Muddled lime, sugar, strawberries shaken hard
with Smirnoff vodka, homemade baby beetroot
essence, a balsamic reduction, cranberry juice
shaken and strained into a chilled cocktail glass.
POMEGRANITE AND BASIL COSMO
Fresh pomegranite seeds shaken with Skyy citrus
vodka, patron citronge, creme de mure, fresh
basil leafs, lime juice and cranberry juice.
AMARETTO AND PEAR SOUR
Luxardo amaretto liqueur shaken with fresh
lemon juice, pear puree, Joseph Cartron Poire
Williams lychee’s, egg whites and angostura
bitters served short over cracked ice.