Bottle & Cans
Bud Light $4
Miller Lite $4
Michelob Ultra $4
Birra Moretti $5
Moretti La Rossa $5
Stella Artois $5
MIA Megamix IPA $5
Cigar City Jai Alai $5
J Dubs Passion Wheat $5
Warsteiner Pilsner $6
Six Point Resin IPA $7
Rogue Hazlenut Brown Ale $6
Motorworks Midnight Esp. $8
Original Sin Pear Cider $6
Haake Beck N/A $4
Wines by the Bottle
Pinot Grigio Zenato, Veneto, Italy $27
Pinot Grigio Valle Isarco, Trentino, Alto Adige, Italy $41
Sauvignon Blanc McNab, Mendocino, California $36
Sauvignon Blanc Valle Isarco, Trentino, Alto Adige, Italy $46
Sauvignon Blanc Illumination, Napa Valley, California $52
Gavi di Gavi Patrizi, Piedmont, Italy $38
Vermentino Cian di Corsu, Liguria, Italy $49
Trebbiano Zenato, Lugana, Veneto, Italy $46
Falanghina Feudi San Gregorio, Campania, Italy $38
Riesling Dr. Loosen, Mosel, Germany $36
White Zinfandel Stowell, Central Valley, California $28
Chardonnay Margarett’s, Mendocino, California $34
Chardonnay Tramin, Trentino Alto Adige, Italy $36
Chardonnay En Route, Russian River Valley, California $79
Chardonnay Bois Les Cretes, Valle d’Aosta, Italy $106
Chass. Montrachet 1er Cru Abbaye de Morgeot, Burgundy $103
Chianti Classico Riserva 2011 Castellani, Tuscany, Italy $46
Chianti Classico Riserva 2011 Capraia, Tuscany, Italy $59
Pinot Noir Red Wood, Modesto, California $27
Pinot Noir Monte Angeli, Piedmont, Italy $33
Pinot Noir Purple Hands, Willamette Valley, Oregon $58
Merlot Margarett’s, Mendocino, California $34
Merlot Emmolo, Napa, California special edition 1L $58
Cabernet Sauvignon McNab, Mendocino, California $39
Cabernet Sauvignon Nine Hats, Walla Walla, WA $58
Cabernet Sauvignon Quilt, Napa, California $82
Zinfandel Zinsanity, Lodi, California $34
Zinfandel Ridge Three Valleys, Sonoma, California $62
Primitivo Villa Sopita, Apulia, Italy $32
Petite Sirah Bushwood, Paso Robles, California $43
Syrah Coteau La Tour Les Cretes, Valle d’Aosta, Italy $82
Malbec Reserva 2012 Sur de los Andes, Mendoza, Argentina $36
Bordeaux 2010 Chateau La Rose-Trintaudon, France $69
Montepulciano Alberigo, Abruzzo, Italy $27
Super Tuscan 2013 Dainero, Tuscany, Italy $72
Rosso Montalcino Ciacci Piccolo. D’Aragona, Tuscany $62
Barbaresco 2013 Cantina del Nebbiolo, Piedmont, Italy $58
Brunello Montalcino 2012 Gaja, Tuscany, Italy $148
Brunello Riserva 2010 La Lecciaia, Tuscany, Italy $119
Red Blend Margarett’s “Romer” Mendocino, California $35
Tempranillo Nina Herminia, Rioja, Spain $36
Tempranillo & Merlot Reserva 2012 Terra Unica, Valencia, Spain $32
Amarone Classico Zeni, Veneto, Italy $79
Prosecco Villa Jolanda, Piedmont, Italy $32
Prosecco Zardetto, Veneto, Italy $39
Moscato Villa Jolanda, Piedmont, Italy $29
Lambrusco Molo 8, Lombardy, Italy $31
Brut Rosè Rivarose, Provence, France $65
Franciacorta Barone Pizzini, Lombardy, Italy $82
Franciacorta Rose Barone Pizzini, Lombardy, Italy $99
Brut Chandon, Napa, California $56
Brut Rose Chandon, Napa, California $56
Champagne Brut Moet Imperial, France $150
Wines by the Glass
Speaks Clam Bar maintains the freshness of the majority of our by-the glass wines utilizing the Cruvinet temperature-controlled wine preservation system. This elegant tap system keeps wines as fresh as the moment they are uncorked for up to six weeks, essentially eliminating spoilage. The Cruvinet has revolutionized wine-by-the-glass programs and broadened the scope of what we may offer. Take a look behind the bar to see this awesome showpiece.
Pinot Grigio Zenato, Veneto, Italy $6
Sauvignon Blanc McNab, Mendocino, California $9
Chardonnay Margarett’s, Mendocino, California $8
Chardonnay En Route, Russian River Valley, California $19
Chianti Classico Riserva 2011 Castellani, Tuscany, Italy $11
Pinot Noir Red Wood, Modesto, California $6
Pinot Noir Purple Hands, Willamette Valley, Oregon $21
Merlot, Margarett’s, Mendocino, California $8
Cabernet Sauvignon McNab, Mendocino, California $9
Zinfandel Zinsanity, Lodi, California $8
Malbec Reserva 2012 Sur de los Andes, Mendoza, Argentina $11
Montepulciano Alberigo, Abruzzo, Italy $6
Tempranillo-Merlot Reserva 2012 Terra Unica, Valencia, Spain $8
Sparkling 187 mL bottle
Prosecco Villa Jolanda, Piedmont, Italy $7
Moscato Villa Jolanda, Piedmont, Italy $7
Brut Chandon, Napa, California $14
Brut Rose Chandon, Napa, California $14
Aperol, Prosecco & Orange Essence
The Milan classic is the feel-good hit of this summer!
French 75 1915
Broker’s Gin, Fresh Lemonade & Prosecco
Dating back to World War I, this was created at the New York Bar in Paris, later called Harry’s New York Bar. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
Helix Vodka, St. Germain Elderflower, Fresh Grapefruit & Prosecco
Our own recipe for enlightenment. Infinitely quaffable.
Vintage classic & modern cocktails. Speaks Clam Bar is proud to re-introduce these impressive refreshments alongside a number of our own newly minted libations, inspired by the history of the bartender’s craft. There might be something for everyone here…
Old-Fashioned early 1800’s
Evan Williams Green Label Bourbon, Sugar, Barrel-Aged Bitters,Orange & Lemon Essence, Candied Cherries
The Old Fashioned is essentially the very first American cocktail. The request for a “cocktail” was once the way to order one’s whiskey (or rum, gin, etc.) with sugar and bitters, and lightly diluted to take some of the “heat” off of the alcohol. As further iterations were introduced employing European liqueurs, imbibers looking for the original would call for a “Cocktail… the old-fashioned way!” And the name took hold.
The Sazerac c. 1850
Rittenhouse Rye Whiskey, Simple Syrup, Dr. Peychaud’s Bitters, Atomized La Muse Verte Absinthe, Lemon Essence
Aaron Bird, owner of the Sazerac Coffee House began serving the eponymous cocktail, made with Sewell T. Taylor’s Sazerac-de-Forge et Fils Cognac and bitters from the local apothecary, Antoine Amedie Peychaud. Around 1870, Thomas Handy changed the spirit from Cognac to rye whiskey – with that recipe first recorded in William T. “Cocktail Bill” Boothby’s 1908 volume: The World’s Drinks and How to Mix Them. How history is made!
Pour your favorite Bourbon or Rye Whiskey from an aromatic Applewood smoke-filled decanter over a large ice globe resting in an old-fashioned tumbler. We recommend you try our Smoked Old-Fashioned – prepared with Barrel-Aged Bitters, Orange & Lemon aromatics and… of course – the candied cherry!
Elegant & Spirited
A Dry Martini 1910
Broker’s London Dry Gin, Dolin Dry Vermouth,
Orange Bitters & Lemon Essence
Originally a two-to-one ratio of gin to vermouth, this drink was deemed flawless. While time changes all things – the eventual omission of fortified wine, bitters and even the spirit – created a new identity and character for this quintessential high rise. Speaks is proud to bring you the real deal – the one that made the Martini #1 in American cultural history.
We also make a fantastic Vodka Martini, dry as a bone, served with Blue Cheese Stuffed Olives. Please specify if you’d like yours swiftly stirred or well shaken. Either way it will be icy cold.
Hendrick’s Gin ~or~ Prairie Cucumber Vodka, Cucumber Juice, Fresh Lime, Pressed Basil Leaves & Rose Water
Ultimately refreshing and most likely good for you too! We like to think of this as the definitive spa cocktail. It’s the perfect way to start an evening…
Kiss Kiss Bang Bang
Ford’s Gin, St. Germain Elderflower, Pressed Blackberries, Fresh Lemon, Agave Nectar & Soda
Sometimes a final product is greater than the sum of its parts. The Kiss Kiss certainly embodies that notion. There is a certain alchemy that happens here whereby a transcendental experience may occur. We warned you.
Piña Caipirinha c. 1918
Avua Cachaça, Fresh Lime, Crushed Pineapple & Demerara Syrup
Although the origin of caipirinha remains unknown, it is said to have been concocted in the state of São Paulo with an original recipe of lime, garlic and honey for patients with the Spanish flu. The National Cocktail of Brazil is now enjoyed worldwide as a celebratory remedy for more than just the common cold.
Farmer’s Garden Margarita
Watermelon, Mint, Peligroso Tequila, Fresh Lime & Agave Nectar
This is the real summertime cooler. Our evolution of the margarita will change seasonally, making good use of the best local fruits and herbs and botanicals from our partners at Art of the Seed.
For the Late to Rise
Schnockered Bloody Mary c. 1920
Helix Vodka & Major Peeters’ Bloody Mary Mix “The Works”
We pile on the garnish here: Celery Stalk, Fresh Lemon, Blue Cheese Stuffed Olives, House- Pickled Vegetables & Poached Cocktail Shrimp.
Helix Vodka, Major Peeters’ Bloody Mary Mix “The Works” & a perfect Oyster – from the Shell Bar
Delivered daily, our fresh Oysters are the best – especially when served up this way, loaded with flavor.
The More Serious Endeavor
Paper Plane 2007
Evan Williams Green Label Bourbon, Aperol, Amaro Nonino & Fresh Lemon
In the early 2000’s, Australian bartender Sam Ross moved to NYC and started working with Sasha Petraske at Milk and Honey, Little Branch and the East Side Company Bar. It was while working at such legendary venues that Ross honed his skills in the craft. This simple, equal- parts recipe was created for the The Violet Hour in Chicago. “It’s my second most well- traveled drink – after the Penicillin” said Sam, who named it after the song by British rapper M.I.A. he was listening to at the time.
The Gordian Knot
Deluze VS + Old Overholt Rye Whiskey, Fresh Lemon, Honey & Pressed Sage
Split down the middle: equal parts Brandy and Rye – spicy character notes inherent in each. Add to that a soothing blend of honey-sweet lemonade and fresh pressed-sage. This drink will surprise and delight you.
The Rosemary Negroni 1919
Rosemary-Infused Broker’s Gin, Campari & Cocchi Vermouth di Torino
The most widely reported account of the creation of this bittersweet classic is that it was first mixed in Florence, Italy at Caffè Casoni for Count Camillo Negroni by bartender Fosco Scarselli. He was asked to strengthen the Count’s favorite cocktail, the Americano, by adding gin rather than soda and an orange garnish rather than lemon. We add the woodsy aroma of fresh rosemary to our presentation.
Great King Street Scotch, Fresh Lemon, Ginger & Honey Syrup, Atomized Peat Monster Islay Scotch & Candied Ginger
Another Sam Ross creation and arguably his most famous, The Penicillin has spread to bars and restaurants on a global scale. Famous Barman John deBary indicates: “This cocktail is the new cosmo.” He might be right. Sam says the name is a joke about its being a cure-all for any ill.
The Perfect Crusta 1850’s
Grander Panamanian Rum, Amaro Nonino, Combier, Fresh Lemon, & Orange Juice, with a sugared rim
Jerry Thomas was the first to publish the formula, but historians suggest that he almost certainly “borrowed” it from New Orleans bartender Joseph Santini sometime in the 1850’s – an era when many of our favorite cocktails were conceived.
Larceny Bourbon, Cocchi Vermouth di Torino, Grand Marnier,Combier & Orange Essence
Named for the California beach where we first tasted it, this is a lighter, summer-ier version of the classic northern cocktail – designed for beach weather. It is lively and fun and without a doubt in order for that whiskey drinker looking for something new.
…or a Touch Sweeter
Plymouth Navy Strength Gin, Fresh Lemon, Orgeat, Angostura Bitters
The stunning texture of this cocktail is mirrored by the intriguing depth of the flavors present. Simple ingredients arranged brilliantly.
Delicious Sour 1892
Applejack apple brandy, Créme de Peche – Peach Liqueur, Fresh Lime,
whipped egg white & Barrel Aged Bitters
This “name-says-it-all” truly delicious cocktail first appears in the book “The Flowing Bowl” by William Schmidt, who had a flair for unusual ingredients and oddball combinations.
Old Camp Whiskey Sour
Old Camp Whiskey, Fresh Lemon, Maple Syrup, whipped egg white & Barrel Aged Bitters
A Peach & Pecan whiskey from country music’s Florida Georgia Line, of Ormond Beach, FL lends itself to this “whiskey drink for the non-whiskey drinkers.”
Speaks Espresso Cocktail
360o Madagascar Vanilla Vodka, Panamanian Rum, Espresso Café,
Kahlua Coffee Liqueur with a sweet cream Espuma
A little pick-me-up in your cocktail? No problem! We’ve got you covered. Our Espresso Cocktail is just the thing. We like ours with a wee dram of Molinari Sambuca added to the mix.
Irish Coffee c. 1940
Tullamore Dew Irish Whiskey, Sugar & Coffee with a sweet cream Espuma
This is Joe Sheridan’s classic recipe that he famously served in County Limerick to a group of passengers coming off of a returned Pan Am flight. The weary passengers were warmed by his boozy concoction.
Endless Summer White Rum, Prunier Dry Curaçao & Coffee with a sweet cream Espuma
Our twist on the Spanish Coffee – made exquisite with a hint of orange essence.