Singapore Sling in Forty Four at Royalton




About Me

Robert Simonson

Brooklyn, New York

Since 1988, I have lived in New York City, arguably the wine and cocktail capital of the world. I do my best to fully enjoy its status as such. And, since I’m a journalist by trade, I can’t help but write about it. I do so for such publications as The New York Times, Imbibe, Decanter, Wine Spectator, Wine Enthusiast, Malt Advocate,, Edible Brooklyn and Edible Manhattan and (the late) New York Sun. I hold an advanced certificate from the Wine and Spirits Education Trust, and another from the Beverage Alcohol Resource

Saturday, October 2, 2010

Forty Four, the Complete Menu, Punch and All

Now that the Royalton’s new bar program is officially open for business, I feel at liberty to unveil the entire cocktail menu, designed by Cocktail Collection pictured above. I had the opportunity to preview some of the drinks last week at a time when all six members were in attendance. I can speak well of the Maiden’s Prayer, Champagne Cobbler, Stone Place, Hocus Pocus and very well of Vieux Carre (made not too sweet, as is often the case), Other Word and the Martha Washington Punch, which is beautifully served up in a crystal bowl and heavy glasses, which fresh slices of citrus and freshly grated nutmeg. I put the authors of the various drinks (those I could remember) in parentheses.


There will also be a barrel program, in which certain spirits will be aged in particular barrels and then later used to mix into proprietary cocktails.


One amusing note: One of Misty Kalkofen’s contributions, the Pharoah Cooler, was on the menu for only the briefest time. Forty Four gets all its fruit and juices from a local organic supplier. Soon after the Cooler went on the menu, the bar was informed that Watermelon was no longer in season. So the Cooler’s brief reign was over. She will soon add a different drink.
Here’s the menu:


Forty Four at Royalton 

Cocktail Menu

Classics – These cocktails pay homage to the finest hotel bars from around the globe, and they serve as a testament to the legacy of the bartenders who presided therein.

Maiden’s Prayer (No. 2) (Richard Boccato): Gin, calvados, Cocchi Americano, and apricot liqueur stirred and served up with a twist.

This virtuous ode to chastity and unrequited love dates back to 1930 from Mr. Harry Craddock at the legendary American Bar at The Savoy Hotel in London. 

National Cocktail aka Hotel Nacional (John Lermeyer): A daiquiri of sorts with dry white rum, fresh organic juices of pineapple and lime, apricot brandy, and a touch of sugar.

This is the signature eponymous drink from the famed Havana haunt of the same name. 

The Pharaoh Cooler (Misty Kalkofen): A tequila highball featuring fresh organic watermelon and lime juices, house-made grenadine, a hint of cane syrup, and a few dashes of rosewater.

An inimitable modern classic from the highly lauded Merchant Hotel in Belfast. 

Vieux Carre (Eric Alperin): Rye whiskey, cognac, and sweet vermouth with Angostura and Peychaud’s bitters and a Benedictine rinse on the glass.

This timeless treasure from the Hotel Monteleone in New Orleans is served with a twist over a hand cut rock of ice. 

Champagne Cobbler (Willy Shine): Champagne poured tall over crushed ice with lightly muddled citrus zest, sugar, Peychaud’s bitters and a crown of fresh fruits in season.

One of the many masterpieces from “Professor” Jeremiah P. Thomas during his tenure as principal bartender at The Metropolitan Hotel in New York City. 

Singapore Sling (Simon Ford): Plymouth gin, cherry heering, cointreau, benedictine, fresh organic pineapple juice, house-made grenadine and Angostura bitters shaken and topped with a splash of soda. 

Mr. Ngiam Tong Boon’s venerated classic from the Raffles Hotel in Singapore. This is the highball that set the standard for all others to follow. 

Cocktail Collective Originals – Inspired by all that has come before and all that is yet to be realized.

The Hocus Pocus (Misty): Gin, sweet vermouth, Combier and the unmistakable charm of Fernet Branca stirred and served up with an orange twist.

This is a variation of Ada Coleman’s infamous Hanky Panky Cocktail. 

The Stone Place (Willy): Jamaican rum, fresh squeezed organic lemon and orange juices and house-made grenadine shaken and served up.

A play on the indisputable classic Ward Eight cocktail.

The Other Word (Eric): Mezcal, fresh squeezed organic lime juice, agave nectar, yellow chartreuse and maraschino liqueur shaken and served up.

The Detroit Athletic Club was the birthplace of the Last Word, which is the inspiration for this new modern favorite. 

Italian-American Reconciliation: Rye whiskey, Amaro Lucano and a scant portion of house-made orgeat served over a hand-cut rock of ice with a Sambuca rinse on the glass.

An indirect homage to the indispensable Old Fashioned that was made famous at the bar at the Waldorf Astoria Hotel in New York City. 

Red Pepper Daisy: Tequila, agave nectar, and fresh squeezed organic lime juice shaken and topped with a splash of soda.

An agave based take on the classic daisies of the 1800’s. 

English 75: Gin, fresh organic lemon juice, raspberries, simple syrup and rose water topped with champagne.

A peaceful reinterpretation of the French 75, whose name is taken from an artillery cannon used during World War I. 


Martha Washington: 12 year old Jamaican rum, dry white rum, fresh squeezed organic lemon and orange juice, house made spiced sugar and curaçao; finished with a touch of spice

Fish House: 12 year old Guyanese demerara rum, Cognac, peach liqueur, fresh squeezed organic lemon juice with fresh grated nutmeg

Pineapple Royale: 12 year aged Jamaican rum, pisco, Champagne, house made curaçao and fresh organic pineapple and lemon juice; finished with a dusting of fresh grated nutmeg

Blue Mountain: 21 year old Jamaican rum, fresh squeezed organic lime juice, demerara syrup, allspice dram; finished with a dusting of fresh ground Blue Mountain coffee and nutmeg

Posted by Robert Simonson at 5:24 PM

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