Only the best
Blue on Water offers 11 luxurious hotel rooms for the corporate traveller looking for something a little more personable, or the romantic looking to get away from it all.
We only stock products that we enjoy and recognize as top of their class, and this ensures that your nightcap, night out, or compliment to your dinner is more than just a sidenote.
- Bud Light
- Michelob Ultra
- Jockey Club
- Labatt Lite
- Labatt Blue
- Alexander Keiths Light
- Alexander Keiths
- Blue Star
- Quidi Vidi Light
- Quidi Vidi 1892
- Quidi Vidi Honey Brown
- Iceberg ($7.75)
- Kronenbourgh Blanc
- Mill Street Tankhouse
- Mill Street Organic
- Sleemans Clear
- Sleemans Cream Ale
- Sam Adams Boston Lager
- Sam Adams Seasonal
- Moose Head
- Moosehead Light
- Bud Light Platinum
- Tiger Lager
- Pilsner Urquell
- Muskoka Mad Tom Ipa
- Estrella Damm Lager
- Mill Street Cobble Stone Stout
- Sam Adams Utopias 10th Anniversary
- Magners ($10.50)
- Bud Light
- Rolling Rock
- Stella Artois
Sparkling Wine, Triple Sec and Orange Juice
Sparkling Wine, Agostaura and Sugar
Sparkling Wine, Gin, Lemon Juice, Grenadine and Sugar Syrup
Sparkling Wine, Apricot Brandy, Peychauds Bitters, Grapefruit Bitters, and Sugar
Sparkling Wine and Chamboard
Sparkling Wine, Peach Schnapps, Peach Puree
Red Sangria, White Sangria, White Rum, Ginger, Lime Juice and Oregate Syrup
Raspberry Vodka, Chambord, Blackberries, Raspberries, Lemon Juice, Rosemary Syrup, and Balsamic Reduction
Iceberg Cucumber Vodka, Pimms No 1 Cup, Lemon Juice, Sugar Syrup, Mint, Strawberry and Cucumber
Red Wine, Tequlia, Orange, Cranberry, Pineapple, Fruit
Litre - $42
White Wine, Peach Schnapps, White Cranberry, Fruit and Berries
Litre - $42
Bourbon, Sugar, Bitters, Orange Zest
Before the word "cocktail" became an umbrella term for any boozy mixture, it defined a specific family of drinks: those made with liquor, sugar, bitters and water. Nowadays, we know this genre by a single drink, the Old-Fashioned, which uses whiskey as its base. Its early days, circa 1800, were its most simple: Drinkers added bitters and a bit of sugar to a small amount of whiskey as a morning palliative. During Prohibition, the cocktail was used to mask the inferior quality of the spirits available, which tended to be bootlegged. In the second half of the 20th century, the Old Fashioned became a saccharine fruit cup. Suspended in a glass of whiskey and soda were orange wheels, maraschino cherries, even pineapple chunks, mirroring the tendency toward overly sweet and unbalanced beverages.
Dedicated to exact replications of yesteryear we have stripped the drink back to its bones.
Top Shelf - $12
Cognac, Lemon, Peychaud Bitters
The story begins around 1850, when Aaron Bird took over the New Orleans bar from its original owner, Sewell Taylor. Taylor had left the bar to work as a liquor importer, which included a Cognac called Sazerac de Forge et Fils. After Bird took over the establishment, he changed its name to the Sazerac House and began serving a cocktail featuring the Sazerac Cognac, as well as bitters produced by local druggist, Antoine Amedie Peychaud. In fact, years prior to this, Peychaud was known to have made brandy toddies using his bitters, which he would serve to people at his pharmacy. The use of Sazerac de Forge et Fils ended in the late 19th Century when a phylloxera epidemic resulted in a brandy shortage. As a replacement for Cognac, bartenders began using rye whiskey. That shortage is long over, so we make our Sazeracs with Cognac.
Gin, Campari, Sweet Vermouth
Negroni was an Italian playboy who fathered an illegitimate child and decided it was best to skedaddle. He moved to North America and made his fortune as a big cattle rancher near Saskatchewan. He moved back to Italy in 1912, and wasn't welcome in Florence initially, but soon enough he was frequenting the bars of the city. It was at Cafe Casoni where the drink bearing his name was invented. Negroni would frequent the place and asked for something stronger than his usual Americano. The bartender replaced the soda water with gin with its usual Campari and Sweet Vermouth and the drink was born.
Gin or Vodka, Vermouth, Olive or Twist
It started off as a sweetened cocktail in the late 1800s, roughly around 1880, give or take. A dry version was introduced around 1900, and took off in popularity. Prohibition saw the end of production of Tom Gin (a sweeter version of what gin is today), but the much drier bathtub gins led to the popularity of the dry version of the drink, so much so, that when America came out of Prohibition, the martini was thought of as first and foremost a dry cocktail. Tell us how you like your classic martini.
Top Shelf - $12
Rye, Vermouth, Bitters
The Manhattan cocktail was invented in New York around 1880, but the actual inventor or the circumstances for its creation is diffcult to say for sure. As one story goes it is said to be invented at The Manhattan club in New York City by Dr. Ian Marshall. This cocktail was invented for a banquet hosted Lady Randolph Churchill who asked for an original drink for the party. This version has been dismissed as truth since at the time of the banquet Lady Churchill was giving birth to her son, former British Prime Minster Winston. The cocktail became enormously fashionable and people started referring it to as the Manhattan cocktail, after the club that laid claim to its creation.
Top Shelf - $12
Brandy, Cointreau, Lemon Juice
The origin of the Sidecar is largely debated, but popular wisdom is that the drink was probably first created in Paris sometime during or just following WWI. David A. Embury credits the invention of the drink to an American Army captain in Paris during WWI. Supposedly the drink was named after the motorcycle sidecar in which the good captain was driven to and from Harry's Bar in Paris. Supposedly the mixture of ingredients was first blended when the American captain asked for pre-dinner cocktail that would help ease the chill he had caught outside. The French bartender was faced with a dilemma. He knew brandy would be the best liqueur to take off the chill, but he also refused to serve the traditional after dinner drink alone as a pre-dinner cocktail. The result was the bartender mixing brandy with the orange flavored Cointreau and adding fresh lemon juice to make an appropriate pre-dinner cocktail, and Voila - the Sidecar was born.
Gin, Lemon Juice, Sugar, Soda
Have you ever heard of the Great Tom Collins Hoax of 1874? It went like this: 1874 saw men at pubs telling other men that a scoundrel named Tom Collins was saying horrible things about them. Enraged, the victim of Tom's loose lips would run to his last known whereabouts usually a bar of some sorts and demand to know who the vagrant was. The bartender would then inform the victim that Tom had just left and would give him a new location. Apparently this led to everyone looking for Tom Collins. Oh, how it must have made them smile! So how could you not coin a cocktail after the "trouble maker" who had created such a frenzy.
Rum, Mint, Sugar, Soda
Sir Francis Drake takes honors for creating the mojito as far back as the 1500s. Legend has it that English pirate Sir Richard Drake prepared the first version of the drink using aguardiente (a primitive version of rum). He mixed it with some sugar, lime and mint, and there he had an early version of today's popular rum cocktail. According to the story the drink was originally called "El Draque" (or "The Dragon" after Drake's boss Sir Francis). The mojito made its way to Cuba when these pirates landed there on treasure hunting expeditions through the Carribean and Latin America. It was originally consumed for medicinal purposes. Once rum replaced the aguardiente, the mojito was born.
Gin, Cherry Brandy, Benedictine, Pineapple, Soda, Grenadine and Bitters
The Singapore Sling was created by Ngiam Tong Boon at the Long Bar of the Raffles Hotel in Singapore, at some point between 1900 and 1915. The hotel has admitted the original recipe was lost at some point during the middle of the 20th century. The current recipe is almost certainly modified from the original, and was formulated by Ngiam Tong Boon's nephew during the 1970s, however, it is the closest thing we have to the original.
Rum, Lime Juice, Sugar Syrup
The name Daiquiri is also the name of a beach near Santiago, Cuba and an iron mine in that area. The daiquiri was supposedly invented by an American mining engineer, named Jennings Cox around 1909. The drink became popular in the 1940s when wartime rationing made whiskey, vodka, etc., hard to come by. Roosevelt's Good Neighbor policy opened up trade and travel relations with Latin America, Cuba and the Caribbean and rum became easily obtainable. Consequently, rum-based drinks (once frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the Daiquiri consisting of white rum, lime juice and sugar syrup, saw a tremendous rise in popularity in the US.
Rum, Cherry Liqueur, Grapefruit, Lime
Hemingway was a thirsty guy, make no mistake. And although he probably put away booze of all levels of quality, given the omnivorous nature of his appetite, he did have some noted favorites about which he was pretty particular. This drink is one of them. History has it that the Hemingway Daiquiri, also known as the Papa Doble, was concocted during his time living in Havana, Cuba, by Constantino Ribalaigua, who tended bar at El Floridita.
Vodka, Lime Juice, Ginger Beer
John Martin long claimed that he invented the Moscow Mule along with his friend, Jack Morgan, owner of the Olde-English style pub named the Cock'n'Bull, located on Hollywood's Sunset Strip. Martin and Moran claimed that a fit of "inventive genius" led them to combine the ingredients. The drink caught on with the Hollywood crowd until 1950 when not unlike a few Hollywood screenwriters, Smirnoff and its flagship drink took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to "shove slave labor liquor across the wood in any American saloon." Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, "The Moscow Mule is US made, so don?t be political when you?re thirsty. three are enough, however, to make you wanna fight pro-Communists."
Rum, Cointreau, Lime juice, Oregate
One of the most famous rum cocktails the Mai Tai was born in 1944 when Victor "Trader Vic" Bergeron returned from Cuba and Hawaii and tested the cocktail on some friends. The recipe included, white and dark rum, cointreau, lime juice and oregate syrup (Almond Syrup). After tasting it a friend cried "Maita'i roa ae!" the Tahitian phrase for "out of this world!" and boom! The tiki classic was born.
Tequila, Cointreau, Lemon, Lime, Sugar
The most popular version of its origin goes back to the late 1930's at Rancho La Gloria, a restaurant near Rosarito Beach, Mexico, just across the border from San Diego. The owner, Danny Herrera, created the drink for a showgirl named Marjorie King. "She was allergic to everything except tequila," Herrera recalled, "but she couldn't take it straight or even Mexican style with lemon and salt. So I tried to find another way for her." Out of Herrera's experiments came a blend of tequila, Cointreau and fresh lemon juice. He added shaved ice, wet the rim of a glass with more lemon juice, dipped it in salt and filled it with the mixture. After Miss King gave Herrera's alchemy a royal nod, he named it in her honor, Margarita, Spanish for Marjorie.