Marroccos Cocktails       ALL COCKTAILS 2 For 1 Monday to Thursdsay       Bay Breeze 6.95 A light refreshing cocktail mixed with light white rum, cranberry juice and pineapple juice       Bellini 6.95 one of the most famous sparkling aperitifs was created in the 1940's in Venice, at Harry's Bar, in honour of the Venetian renaissance painter Giovanni Bellini. Mixed with peach puree, rosecco and a peach slice garnish.       Brandy Alexander 6.95 this classic was created during prohibition, when many speakeasies served cheap brandy. cream was used to mask the biting taste. Mixed with brandy (or cognac), brown crème de cacao and fresh heavy cream.       Caipirinha 6.95 The name of this Brazilian classic loosely translates as 'country bumpkin' or 'little peasant girl,' referring to its 'uncivilized' preparation in the same glass from which it will be sipped. traditionally made with cachaca, the fiery Brazilian spirit with the reputation of actually powering up a Ford Fairlane, this drink has a distinctive bite. Mixed with 4 to 5 lime wedges, brown sugar; cachaca and chilled club soda (optional).       Caipiroska 6.95 A caipirinha made with the modern favourite and common drink vodka, instead of cachaca. Mixed with lime wedges, brown sugar, vodka, chilled club soda (optional) and a lime wheel garnish.       Cosmopolitan (Cosmo) 6.95 Called the 'cosmo' by aficionados, this extremely popular cocktail has become a classic. the original was a tart concoction of citron vodka, lime juice, cointreau to sweeten, and cranberry juice, used merely to add a slight blush of colour. you will find that most recipes have evolved into deep-pink variations emphasizing the cranberry juice. Mixed with citron vodka, cointreau, fresh lime juice, cranberry juice and a lemon twist garnish.       Classic Daiquiri: 6.95 According to legend, around the late 1890s, in Cuba's daiquiri mountains, an american engineer came up with this nowfamous rum-based concoction in an attempt to please his guests once the gin had disappeared. the frozen version was created in el floridita bar in Havana by bartender Constantino Ribalaigua who also elevated the daiquiri to perfection. In its pure form, the daiquiri is simple yet sublime, blending the delicate sweetness of rum with sugar and the juice of one lime. Mixed with light white rum, fresh lime juice, sugar syrup and a lime slice garnish. Also available as frozen daiquiri, daiquiri de pina, peach daiquiri, strawberry daiquiri, banana daiquiri:       Irish Coffee 6.95 The popularity of this classic, created in the early 1940s, is ongoing, especially around saint patrick's day, when it's served with a splash of green crème de menthe. First invented at the Shannon airport in Ireland by Joe Sheridan, who was concocting it for arriving passengers, it was enjoyed by a traveller who happened to be an american reporter Stanton Delaplane. Enamoured, he brought this hot drink back to the states, to his local bar, the buena vista in San Francisco, and it's been a favourite there ever since. Mixed with irish whiskey, brown sugar, strong hot coffee topped with heavy/whipped cream.       Long Island Iced Tea 6.95 Some purists 'claim' you should never mix vodka and gin together, but this potent classic defies many taboos, and indeed tastes dangerously like iced tea. Mixed with vodka, gin, white rum, tequila, cointreau, fresh lemon juice, cola (to top up) and a lemon slice garnish.       Margarita 6.95 Legends surrounding the creation of the Margarita are numerous, with location ranging from California to Mexico, but a few tales have remained steadfast. In the 1940s America became influenced by the Mexico Revolution of Cocktails, There is speculation over one particularly brilliant bartender in California, who, in order to push the fiery liquor, switched out the brandy and lemon juice for tequila and lime juice, turning the classic and widely popular sidecar made with triple sec into the now-classic margarita cocktail. Another about an American socialite Margaret Sames who reportedly served a drink combining tequila, lime juice, and her favourite orange liqueur, cointreau, at a party down in Acapulco In around 1948, in a salt-rimmed glasses etched with the Mexican version of her name-and purportedly the ''Margarita'' was born. Mixed with silver tequila, cointreau, fresh lime juice and topped with a lime wedge garnish.       Mojito 6.95 Havana's refreshing answer to the Mint Julep has become a new classic in many hot spots around the globe. Mixed with light white rum, 6 to 8 mint leaves, brown sugar, fresh lime juice, chilled club soda (optional) and topped with a fresh mint sprig garnish.       Pina Colada 6.95 Originating from Puerto Rican this classic from the 1950s purportedly invented by bartender Ramon ''Monchito'' Marrero at the Caribe Hilton in San Juan, made its way into the tropical repertoire of the Caribbean and gained further momentum with its extreme popularity in the 1970s. The phrase 'Pina Colada' literally means 'strained pineapple’. Mixed with white light rum,pineapple juice, coconut cream topped with a pineapple spear & maraschino cherry garnish.       Rossini 6.95 The Rossini was developed in mid- twentieth century . It is prepared with fresh puree of strawberry and prosecco and pays homage to the composer Gioachino Rossini. Mixed with strawberry puree, prosecco and topped with strawberry garnish.       Screwdriver 6.95 As legend tells it, back in the 1950s, American Oilmen working on a oil rig in Iran used screwdrivers to stir their vodka and orange juice. The drink and the name caught on to become the classic highball served as a Sunday brunch libation. This is best enjoyed when made with fresh orange juice. Mixed with vodka, orange juice with an orange slice garnish       Sea Breeze 6.95 The cocktail was born in the late 1920s, but the recipe was different from the one used today, as gin and grenadine were used in the original Sea Breeze. This was near the end of the prohibition era .Mixed with vodka, grapefruit juice, cranberry juice and a lime wedge garnish.       Marrocco’s Sex On The Beach Actually 6.95 There are many different versions of this now 'classic highball cocktail,' some ranging from even adding grapefruit juice instead of orange juice. This Sex On The Beach is Marrocco's bartender's own personal creation, mixing with different fruit juices to add colour and flavour to the cocktail. Mixed with vodka, peach schnapps, orange juice, cranberry juice, pineapple juice dash of cranberry syrup and an orange slice garnish.       Tom Collins 6.95 The epitome of 1950s suburbia, this classic drink was actually created in the mid-1800s by John Collins, barman at Limmer's Hotel in London, as a variation on his Holland gin-based John Collins cocktail. The original drink was named after the slightly sweet Old Tom gin, as opposed to the later version made with London dry gin, which became much more popular, catching on after World War I where vets brought it back home to America. Mixed with gin, fresh lemon juice, simple syrup, chilled club soda with a lemon slice & maraschino cherry garnish.       SHOOTERS   Shooters are an alcoholic drink that contains two or more spirits. The classic way to drink a shooter is to be drunk quickly, rather than being sipped. They can be can be shaken, stirred, blended, layered, or simply poured in shot or sherry glasses with our bartenders having their own personal "signature" shooter.   American Belle 3.00 Cherry Liqueur, Amaretto and Bourbon Whiskey       B-52 3.00 Kahlua, Irish Cream Liqueur and Grand Marnier       Brain Hemorrhage 3.00 Peach Schnapps, Baileys Irish Cream and Grenadine.       French Kiss 3.00 Amaretto, Crème De Cacao and Irish Cream Liqueur       Kamikaze Shooter 3.00 Vodka, Cointreau and Fresh Lime Juice:       Orgasm 3.00 Amaretto, Irish Cream Liqueur, Kahlua       Palette Cleanser - Marrocco’s signature shooter 3.00 Light Rum, Malibu and lemon sorbet       Please note the following. Dishes marked (v) are suitable for vegetarians. We cannot guarantee that any of our food does not have nut content. As all our produce is fresh, popularity sometimes means that we occasionally run out of certain dishes, for this we can only apologise . If you suffer or believe that you are allergic to nuts, please talk to our staff before ordering. All weights shown above are uncooked and approximate If you believe there is a problem with your meal, please tell your waiter immediately before eating all of it. All prices include VAT but exclude service at 10% April 2011

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