Cocktails are seeing all kinds of innovation these days — but not often the menus that list those drinks. Sometimes it seems like nothing much has changed since the invention of those always-sticky laminated menus.
But in recent weeks, I’ve noticed some innovative and compelling approaches to cocktail menu presentation. Of course, there’s the “axis approach” on Pouring Ribbons’ menu, which plots all the drink on an axis spanning from “comforting” to “adventurous,” and from “refreshing” to “spirituous.” And there are the growing ranks of iPad menus, which sometimes use technology to provide a little extra information about items, such as winemaker videos.
But the two following menus display a tremendous amount of thought about design and drink concepts, as well as high production values. Are either of these likely to set a new template for cocktail menus going forward?
Exhibit A: Menu-as-Book: Dead Rabbit
The Bar at The Merchant Hotel in Belfast made waves years ago when they started publishing cocktail menu books, and I spotted a couple of copycat menus-as-books during a trip to Dublin a few months back. But the idea hasn’t caught on here in the U.S. But now that Sean Muldoon has moved stateside to open his new Dead Rabbit outpost in NY’s Wall Street area, he’s brought his menu books — and their high production values — here as well. A look at the menu:
Exhibit B: Menu-as-Newspaper: The Vault at Pfaff’s
Another interesting use of medium – instead of the super-permanent book, The Vault at Pfaff’s has opted to go with the super-disposable newspaper format. The top lists cocktails, and wines are listed inside, spirits on the back. It’s a clever nod to the fact that The Saturday Press was published in the same space that now houses the bar — 157 issues of the literary weekly were published from the 1850s through the 1860s, with a hiatus for the Civil War. (An aside: thanks to Lehigh University, you can browse copies of The Saturday Post online.)
Although it’s an eye-catching and tactile experience to hold newsprint, a nice nod back to the historic space, it has failed in one way, beverage manager Frank Caiafa confided: “We thought people would want to take them home, as a keepsake,” he said. “But people seem to think they’re too nice to take!” Luckily, I had no such compunctions, and here are a few snaps of my menu: