From 1 July, all IHG Rewards Club members will earn ten points for every US $1 spent at all InterContinental Hotels & Resorts worldwide. So whether it’s dinner and drinks in the restaurant, an extra night’s stay or room service, just charge it to your room and watch your points build. Fast. Plus, that’s not all we’re changing from 1 July, with free Internet for all members at any IHG hotel worldwide. If you’re not a member of IHG Rewards Club why not join today? For any further information please contact our Front Office staff. Marlene Bar Reward I ............................................... 21,00 Classic Caesar Salad – Romaine lettuce, grated reggiano, croûtons pan-seared chicken breast 0,1 l Weißer Burgunder Hedesheimer Hof, 0,25 l Gerolsteiner mineral water Marlene Bar Reward II ............................................... 19,00 Clubsandwich – Grilled chicken breast, apple pepper bacon, plum tomatoes, iceberg lettuce, fresh home-made French fries 0,3 l Pilsener L.A. Cafe Reward ................................................... 29,00 Schnitzel of Linum veal – Thin slices of breaded veal, fried in foamy butter with sautéed potatoes and a small cucumber salad 0,1 l Weißer Burgunder Hedesheimer Hof, 0,25 l Gerolsteiner mineral water THE EXPERIENCE HAS NEVER BEEN MORE REWARDING
Transcript
From 1 July, all IHG Rewards Club members will earn ten points for every US $1 spent at all InterContinental Hotels & Resorts worldwide. So whether it’s dinner and drinks in the restaurant, an extra night’s stay or room service, just charge it to your room and watch your points build. Fast.
Plus, that’s not all we’re changing from 1 July, with free Internet for all members at any IHG hotel worldwide.
If you’re not a member of IHG Rewards Club why not join today? For any further information please contact our Front Office staff.
L.A. Cafe Reward . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29,00Schnitzel of Linum veal – Thin slices of breaded veal, fried in foamy butter with sautéed potatoes and a small cucumber salad0,1 l Weißer Burgunder Hedesheimer Hof, 0,25 l Gerolsteiner mineral water
THE EXPERIENCE HAS NEVER BEEN MORE REWARDING
WELCOME TO BERLIN’S FAMOUS & MOST PRESTIGIOUS HOTEL BAR
For you as our guest we would like you to join us on a journey through the history of cock-tails. This menu shall give you an insight of a tradition that exists for more then 100 years now and we feel indebted to its pioneers.
Starting with pharmacists like Antoine Pey-chaud who developed the famous Peychaud bitter and even Dr. Johann Siegert who inven-ted the angostura using tropical herbs.
We also need to express gratitude to the seafaring that brought all kind of spirits/spiri-tuous beverages like rum to Europe.
Last but not least we should mention a man with a protruding mustache whose creativity led to formulas/recipes that filled the first bar book “Bartender’s Guide” in 1862, Jerry Tho-mas.
Sit back and enjoy a great variety of classic Cocktails or choose one of our homemade self created drinks.
We always use freshly squeezed lemon, lime juice and homemade basil- and sugar syrup.
All prices in Euro incl. service and VAT.
Start your trip with a Marlene Bar exclusive aperitif:
The industrial development led to great changes in our world and the invention of the automobile, steamboats and railways were significant on the way to new mobility/agi-lity. Dimitri Mendeleev, Russian chemist and inventor credited as the creator of the
periodic table of elements, formulated new state standards for the production of vodka, 1894 new standards were introduced into Russian law. Jerry Thomas wrote the first bar book in 1862. In 1886 Coca Cola was invented by a pharmacist named John Pamberton. On the world fair 1888 in Paris an American bar was set in the US Pavilion that aroused great interest. Absinthe became very popular after the 1860s. It was often linked with violent crimes committed under its influence and was banned first in Switzerland 1900 and in whole Europe and the US latest in 1915.
Sazerac . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,00Rye Whiskey, sugar syrup, Peychaud‘s Bitter, Pernod, Angostura Bitter1, Orange TwistDuring the 19th century Antoine Peychaud, pharmacist, created the Angostura bitter and used it as ingredient for a cocktail called “Sazerac” which is the name of his favourite cognac. The cognac was replaced by rye whiskey from a bartender of the Grunewald Hotel in New Orleans.
Rum Toddy (hot served) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,00Smith & Cross Jamaica Rum, lemon juice, honey syrup, butter, hot waterIts name goes back to the water source Tod’s Well in Edinburgh.
Ramos Fizz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,50Old Tom Gin, sugar syrup, fresh egg white, lime juice, cream, Orange Flower Water, sodaThe story began in 1888 when Henry C. Ramos had the opening of his first restau-rant that was the time the “Ramos Fizz” was born and became more popular when Ramos got a second restaurant in 1907.There were only a hand full bartender who knew the recipe before it was released after the prohibition.
Tom Collins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,00Old Tom Gin, lemon juice, sugar syrup, sodaIn 1874, a notorious hoax was played across America. It involved an individual being told that Tom Collins was in the bar down the road making slanderous com-ment about him. When the victim rushed to the bar, he was told that Tom Collins had already left but was heading To …. Wherever. What started as a small joke played on friends developed into a nationwide hoax.
Daiquiri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,00Havana Club 3 Años Rum, lime juice, sugar syrupThe original recipe is from 1898. “Daiquiri” is Cuban and is the name of a city near Santiago de Cuba. The frozen Daiquiri was first mixed at the “La Floridita” bar in Havana which was Hemmingway’s favourite bar.
Old Fashioned . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,00Rye Whiskey, sugar syrup, Angostura Bitter1, orange zestCreated by “Colonel Peppar” in Kentucky. It is the classical whiskey cocktail and even a glass got its name from it.
Pimm‘s Cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,00Pimm‘s No.11, Ginger Ale, fresh cucumberIt was created in London by James Pimm, 1840. It is the “must have” drink at Wimbledon.
Gin Fizz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,00Tanqueray Gin, lemon juice, sugar syrup, soda, fresh egg whiteIts first appearance was on 1884 in by O. H. Byron’s “The Modern Bartenders’ Guide”. You can find up to 27 different Fizzes in the Savoy-Cocktail book from 1930.
Marlene’s Mint Julep . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,50Maker‘s Mark Bourbon, sugar syrup, fresh mint, lime juiceIts origin was in the beginning of the 19th century in the southern states and it is the first official drink of the Kentucky Derby. More than 80000 Juleps were served at the opening event in 1874.
The Years 1900 – 1940
Marlene Dietrich was born. 1930 she got world famous through her star role in “the blue angel”. Two wars unsettled the world. The prohibition in America led to a bad Blow/setback for the bar culture. Cocktails were still mixed but with bad qua-
lity products. The traditional Whisky was replaced by Gin because it was easier to produce Gin illegally and it doesn’t need to be stored as long as Whisky. For the European Bar culture this prohibition was everything else but bad because Harry Craddock absconded to London and released the Savoy Cocktail book 1930 that is still very popular. Harry McElhone took over the New York Bar in Paris (1923) and renamed it into “Harry’s New York Bar”.
White Lady . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,50Tanqueray Gin, Cointreau, lemon juiceThis drink was created 1919 by Harry McElhone who mixed it with Crème de men-the at the beginning and exchanged it through Gin at the “Harry’s New York Bar” in 1929. In 1930 the recipe was released in Harry Craddocks Cocktail book who said that the “White Lady” is his creation.
The first mentioned in an Advertisement of the “Morris Bar” in Lima (1928).
Mojito . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,00Havana Club 3 Años Rum, fresh mint, lime juice, cane sugar syrup, sodaOriginally this drink was created by a sailor in the 16th century for Sir Francis Drake who called this drink “draque”. It was mixed with strong rum (Aguardiente). In the middle of the 19th century the original recipe was changed and the drink got the name “Mojito”.
The Years 1900 – 1940
Side Car . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,50Hennessy Fine de Cognac, Cointreau, lemon juice, sugar ryrupIt is said that the guest who drank this drink was so drunk every time that he had to be moved/carried in to the side car of his motorcycle to relay from his intoxication.
Brandy Alexander . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,00Vecchia Romagna Brandy, Crème de Cacao braun1, cream, nutmegIt is an After Dinner cocktail that was mixed with gin first. Later gin was replaced through brandy. This version got more famous than the original “Alexander Cocktail”.
Bloody Mary (in a copper kettle for 2 persons available) . . . . . . . . . . . . . . . . 11,00Ketel One Vodka, lime juice, home-made spice composition with dark beer, tomato juiceIt was first mixed by Fernard Petoit in the 1920s at “Harry’s New York Bar”and refined in New York with different spices because it was not flavored enough.
Prince of Wales . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15,00Hennessy Fine de Cognac, Cointreau, DOM Bénédictine1, Angostura Bitter1, champagne, sugar syrupThis drink was created by Jack Van in 1939 but he did not use Benedictine. We mix this drink with DOM Benedictine like Charles Schumann.
Marlene’s Bellini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9,50Peach purée, Peachtree Liqueur, Geldermann sparkling wineThis drink was created for a regular guest by Guiseppe Cipriani who opened “Harry’s Bar” in Venice, 1931. The original Bellini is filled with Prosecco and can be found in any Bar menu you will ever see.
The Years 1940 – 1970
Marlene Dietrich starts her career as a singer and got very famous with her one-woman-show. The Federal Republic of Germany becomes an economic miracle in the 50s. Elvis Presley becomes an icon with Rock n Roll and his very own style
of dancing. In August 1961, the construction of the Berlin wall started. In the US the attempts of the Hippies against war in Vietnam reached its maximum. The Tiki culture comes to the US when Hawaii became the 50th state. Tikibars and Tikidrinks got popular. Classical Tiki-drinks are “Mai Tai” and “Zombie”. Trader Vic released a cocktail book that was the first to include the recipe of the “Mai Tai”.
Mai Tai-Roa Ae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13,00Old Pascas overproofed Rum1, Cointreau, Dry Orange, almond syrup1,2,11, lime juice, cane sugar syrup, Peychaud’s BitterCreated by Victor Bergeron in 1944 who is the owner of “trader vic”. „Out of this world – The best“ is the translation to for the name that is supposed to be said by a Tahitian woman after she drank it.
Moscow Mule . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,50Ketel One Vodka, Ginger Beer, fresh lime, cucumberThis drink was first mixed by John G. Martin in 1941 and is said to be responsible for the popularity oh Vodka in the United States.
The Vesper Martini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,00Tanqueray Gin, Ketel One Vodka, Lillet Blanc5, lemon zest„Bond insisted on ordering Leither‘s Haig-and-Haig ‚on the rocks‘ [a quality Scotch whiskey - Lisa] and then he looked carefully at the barman. ‚A dry martini,‘ he said. ‚One. In a deep champagne goblet.‘ ‚Oui, monsieur.‘ ‚Just a moment. Three measu-res of Gordon‘s [an English gin - Lisa], one of vodka, half a measure of Kina Lillet. [this is NOT vermouth - see below!] Shake it very well until it‘s ice-cold, then add a large thin slice of lemon peel. Got it?‘ ‚Certainly, monsieur.‘ The barman seemed pleasant with the idea. ‚Gosh that‘s certainly a drink,‘ said Leither´s. Bond laughed. ‚When I‘m ... er ... concentrating.‘ he explained, ‚I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink‘s my own invention. I‘m going to patent it when I can think of a good name.‘ He watched carefully as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker. He reached for it and took a long sip. ‚Excellent,‘ he said to the barman, ‚but if you can get a vodka made with grain instead of potatoes, you will find it still better.‘
Golden Cadillac . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,00Galliano1, Crème de Cacao white, orange juice, creamThe drink has been created in the middle of the sixties, in the centre of West America. A cardealer wanted to increase his business with a party and made the drink free of charge.
El Presidente . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,00Havana Club 3 Años Rum, Noilly Prat Vermouth, Punt e Mes Vermouth, Cointreau, Grenadine1,2,11, lemon juice
This drink is first mentioned in the New York Times in 1950. It is the most popular Colada and stands for Caribbean islands.
The Years 1970 – now
A s best Documentary 1984 the movie „Marlene“ got the Oscar 1992 Marlene Diet-rich dies in Paris 1970 Willy Brand falls on his knees and leads the country to a new political era and eastern Germany The Watergate scandal forces Richard Nixon
in 1974 to withdrawal. The nuclear disaster in tchernobyl 1986 leads to critical voices against nuclear power worldwide. 1989 the fall of the Berlin wall Charles Schumann opens the “Schumann´s American Bar” 1982 in Munich. The media put great effort in the popularity of cocktail. What would James Bond be without: ”shaken, not stirred”. In 1988 the movie “Cocktail” comes to theatres and enables a big boom for “Flair tending”. Carry Bradshaw made the “Cosmopolitan” famous with the show “Sex and the City”
N ow it‘s time for you to experience the cocktail creations of the Marlene Bar team of the InterContinental Berlin, with a twist of “The Modern Age“ and 100 years of cocktail tradition.
There is no exact year when the first longdrinks were created. In the year 1870 Schweppes released the first Ginger Ale, followed by The Indian Tonic Water. Called
Indian Tonic Water, because it got shortly very famous among the British in India. Tonic Water contains quinine, which helps to prevent from Malaria. Because of the bitter taste of Tonic Water, Gin was used as a sweetener. Today the GinTonic, Gin and Tonic or also G&T is still one of the most famous longdrinks. It was also the most beloved drink of the british Queen Mom.
Gin Tonic with Monkey 47 & Thomas Henry Tonic Water or Bacardi 8 Años Coke? Compose your own favourite longdrink and choose from our comprehensive spirit offer. We charge additionally per
Rosso di Montepulciano, dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11,50 . . . . . 42,00Vinyard estate Poliziano, TuscanyExpressive bouquet of red fruits, violet and tabacco. Taste is elegant, fresh and harmonical with great length.
Shiraz Koonunga Hill, trocken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13,50 . . . . . 47,00Penfolds, AustralienRich bouquet of spices, dark plums and cherries with fresh accents of red berries, flowers and a taste of soft creamy vanilla. Full-body wine.
Whisky’s Best 2 cl
Discover limited, exceptional and rare bottlings exclusively in our Marlene Bar. Dive into the World of Whisky and celebrate your own tasting.
Macallan 21 years Silver Seal (227 bottles limited), 104 proof. . . . . . . . . . . . . . . 45,00Connected with the history of Berlin this Macallan was bottled in the year the Berlin Wall fell. The amber-colored special bottling offers floral notes by nosing. This Single Malt is full body tasting at first but which is rounded out by a subtle sweet aftertaste.
Glen Moray 24 years Duncan Taylor (246 bottles limited), 106,4 proof. . . . . . . . . 23,00The Glen Moray whiskey was distilled in October 1986 and bottled in March 2011 . This was bottled especially long matured and stored in oak barrels whiskey from Duncan Taylor. This whiskey comes from the oak cask number 2860th. From this Glen Moray whiskey only 246 bottles were produced. Each bottle is individually numbered. This rare bottling was bottled at cask strength 53.2% vol. bottled.
Glenmorangie 25 years, 43 % vol., 86 proof. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43,00Complex aromas of dried fruit, plums and blackberries. With a taste of cinnamon, coffee and a hint of chocolate. Ends with an intensive fruity and spicy finish.
Lagavulin Destillers Edition 18 years, 86 proof. . . . . . . . . . . . . . . . . . . . . . . . . . . . 13,00The Lagavulin Distillers Edition comes out in the autumn of the year. This time, however, some barrels in 1995 were filled in spring 2013. As a result, this special bottling is 18 years old. Intense peat and vanilla dominating. A raisin sweetness balancing the smoke flavour.
Nikka from the barrel, 102,8 proof. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10,00Complex with oak, spices and honey.A mild blend with fruit, spices and a hint of vanilla. Meanwhile, Japan has built up a remarkable malt whiskey production, which can compete in quality with the Scots.
King Alexander III, 40 % vol. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16,00This excellent single malt whiskey matured in sherry, port and Madeira casks. The result is a complex and aromatic malt, which contrasts well with many flavors from the crowd.
