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Solgud the Professor He Professor He Professor Kur Gin Stark Vatten
“Where science meets art and art solves thirst.” – Erik Liedholm, Distiller Inspired by both Chef and Sommelier sensibilities, Wildwood Spirits Co. blends ‘farm to table’ and ‘vineyard to bottle’ to create distillates in a unique & distinctive ‘farm to distillery’ fashion. Wildwood Spirits Co. sources nearly all of its ingredients from local Washington State farms. Solgud Orange & Fennel Liqueur Swedish for Sun God, this liqueur sstartedtarted with an unusedunused orange fraction and built it from there. AdAdAddedAd ded to that base, fennel seed andandand cardamomcardamom.... TTTheThe Professor Is an IrishIrish----StyleStyle Whiskey made with Washington Winter Wheat andand MaltMalt.. Distilled three times before aging. Kur Gin “Best Gin in the World” Double Gold “Best in Show” New York World Wine & SpiritSpiritss Competition 2014, 20172017 Stark Vatten Vodka Stark Vatten is Swedish for “strong water” Gold Medal, San Francisco International Spirits Competition 2016 The Dark DoorDoor,, Single Barrel Washington Straight Bourbon Whiskey, Gold Medal, Berlin InterInternationalnational Spirits CompetitionCompetition 2018 Ginnocence, No Alcohol Gin Made from the same botanicles as your favorite Gin “Kur” Your garden meets your garden party “Gin“Gin----uinely”uinely” the best A 20% service charge is included on each checkcheck.. SeastarSeastar retains 100% of the service charge. Our professional service team receives industry leading compensation which includes wages commissions and benifitsbenifits.... BEER ON TAP Multiplayer IPA, 6.8% ABV Washington -
Manhattan 41 North Main Gimlet Chocolate Sazerac Smoking Apple Rum Fashion Hop Collins New Pal Highland Park Rosemary Paloma
SPIRITS MANHATTAN 12 RUM FASHION 10 rye whiskey • carpano antica • taylor adgate port wine • white rum • muddled orange & cherry • vanilla syrup • almond syrup cio ciaro amaro • aromatic bitters • brandied cherry HOP COLLINS 10 41 NORTH MAIN 12 gin • fresh lemon juice • IPA • honey CLASSICS vodka • cucumber • basil • simple syrup • fresh lime juice NEW PAL 12 GIMLET 12 SIGNATURES gin • aperol • lillet blanc • grapefruit bitters vodka • elderower liqueur • fresh lime juice HIGHLAND PARK 12 CHOCOLATE SAZERAC 10 rye whiskey • fresh lemon juice • simple syrup • port wine • egg white rye whiskey • crème de cocoa • simple syrup • absinthe rinse SMOKING APPLE 14 ROSEMARY PALOMA 14 mezcal • apple pie moonshine • apple cider • fresh lime juice tequila • fresh grapefruit juice • rosemary simple syrup • rosemary salt rim DRAUGHT BEER PINT or TASTING FLIGHT // 8 LOCAL BEER SELECTIONS your server would be happy to describe our beer on tap this evening. BOTTLED BEER MICHELOB ULTRA 5 SAM ADAMS SEASONAL 6 PERONI 6 COORS LIGHT 5 YUENGLING LAGER 6 STELLA ARTOIS 6 LABATT BLUE 5 HEINEKEN 6 GUINNESS DRAUGHT 6 LABATT BLUE LIGHT 5 BALLAST POINT GRAPEFRUIT SCULPIN 6 BECK’S N/A 5 CORONA 5 WAGNER VALLEY IPA 6 MODELO 6 BLUE MOON 5 1911 CIDER SEASONAL 6 BROOKLYN LAGER 6 WINE SPARKLING DESTELLO • Cava Brut Reserva • Catelonia, Spain G 10 B 32 ZARDETTO • Prosecco NV • Veneto, Italy G 11 B 38 RUFFINO • Moscato D’Asti DOCG • Piedmont, Italy G 10 B 32 BY THE BY GLASS ROSÉ JOLIE FOLLE • Grenache-Syrah • Provence, France G 12 B 46 WHITES HOUSE • Rotating Selection G 9 SAUVION -
Herbal Mixology : Bitters, Digestives and Aperitifs October 19, 2017
10/16/2017 Herbal Mixology : Bitters, Digestives and Aperitifs October 19, 2017 GLEN NAGEL, ND HERBALIST AND MIXOLOGIST [email protected] M.E.E.T The Herbs My herbal philosophy Medicine making is a medicine. Smoking Kava Drink Experience is the best teacher, make it something to remember and experience Everyday practice your craft, your art. Taste is the teacher, the new active ingredient is Taste, smell, sight. 1 10/16/2017 Herbal Mixology: The New Paradigm The problem with herbal medicine The problem with mixed drinks Taste is the active ingredient Alcohol as medicine? Organoleptics: the way of senses Herbs as medicine The Bitters Herbal Mixology Defined The power of herbal phytochemicals driven into the blood stream by alcohol and wrapped in an organoleptically rich sensual experience. This is the magic and power to Herbal Mixology. The art and science of adding medicinal value and action to the world of tasty alcoholic drinks Bringing the value of medical tonics back to the roots of botanical medicine My path as an herbalist, naturopathic doctor Making medicine is medicine, DIY 2 10/16/2017 The Problem with Herbal Medicine Tincture are alcoholic and water extracts sold as food extracts Growing industry of nutritional supplements, quality issues In general the problem as medicine is taste and compliance 90 percent of medicinal herbs taste bad to the average patient. Placing herbs in tablet or capsules gives less value, as the power is in the organoleptic experience. The Problem with Mixed Drinks or Cocktails Mixology history comes partially from herbal medicine and partially from pharmacy After the end of Prohibition there was increasing commercialization of alcohol distillation Increasing acceptance of mixed drinks with high alcohol content Increase in bars and speakeasy selling good times, and pushing high-alcohol, high-tastes drinks Lead to over consumption of sugar and alcohol, which lead to negative health effects. -
Copyrighted Material
INDEX Abbey Cocktail, 56 Americana, 170 Absinthe Special Cocktail, American Beauty Cocktail, 37 204 American Grog, 240 Adam and Eve, 56 Americano, 260 Adderley Cocktail, 170 American Trilogy, 170 Affair, 216 Amer Picon, 174 Affi nity Cocktail, 170 Amore- Ade, 204 After- Dinner Cocktail, 36 Ancient Mariner, 104 Agricole Rum Punch, 104 Andalusia, 260 Air Mail, 104 Añejo Bravo, 134 Alabama Fizz, 56 Angel’s Delight, 216 Alabama Slammer, 216 Angel’s Kiss, 216 Alabazam, 36 Angel’s Share, 171 Alamo Splash, 134 Angel’s Tip, 216 Alaska Cocktail, 56 Angel’s Wing, 216 Albemarle Fizz, 56 Angler’s Cocktail, 57 Alexander Cocktail No. 1, 56 Angostura Bitters, 6, 273 Alexander Cocktail No. 2, 36 Apple Brandy Cocktail, 37 Alexander’s Sister Cocktail, 56 Apple Brandy Highball, 37 Alfi e Cocktail, 148 Apple Brandy Rickey, 37 Algonquin, 170 Apple Brandy Sour, 37 The All- American Daiquiri, Apple Colada, 224 224 Apple Granny Crisp, 224 Allegheny, 170 Apple Pie, 205 Allen Cocktail, 56 Apple Pie No. 1, 104 Amante Picante, 134 Apple River Inner Tube, 224 Amaretto, 203 Apricot Anisette Collins, 57 Amaretto and Cream, 204 Apricot Brandy Rickey, 37 Amaretto Mist, 204 Apricot Cocktail, 37 AmarettoCOPYRIGHTED Rose, 204 Apricot MATERIALCooler, 38 Amaretto Sour, 204 Apricot Cream Spritz, 224 Amaretto Stinger, 204 Apricot Fizz, 38 Amaretto Tea, 240 Apricot Orange Fizz, 250 Ambassador’s Morning Lift, Aprihot, 240 248 Aquarius, 171 Amber Amour, 204 Aqueduct, 148 bbindex_3p.p.inddindex_3p.p.indd 227878 88/29/08/29/08 22:35:56:35:56 PPMM INDEX 279 Archangel, 57 Bar supplies, -
Les Apéritifs-Première Bac Pro CSR
Technologie restaurant-Les apéritifs-première bac pro CSR Les apéritifs C1-3.1 Valoriser les produits Citer et expliquer les principales étapes de l'élaboration des apéritifs. Objectifs : Identifier les apéritifs et préciser leurs origines et principales caractéristiques. Vous êtes embauché en tant que commis de salle au Bar Brasserie les Flots Bleus à Pyla sur mer. L'apéritif est l'occasion de découvrir ou re-découvrir une multitude de produits, parfois délaissés. La spécialité du bar est de proposer à sa clientèle un large choix d’apéritifs classiques. Une expérience professionnelle au sein de cet établissement réputé, vous permettra d’approfondir vos connaissances en matière d’apéritifs. Activité 1 La carte du bar est riche en boissons apéritives, pour mieux connaitre les produits vous repérez sur la carte document 1, les différentes familles de produits. Vous les soulignez en vert. Document 1 : la carte des apéritifs Carte des Apéritifs À base de vin… 3,00 € Les vermouths 6 cl Les vins doux naturels 6 cl Noilly Prat sec Muscat de frontignan AOC vermouth de Chambéry Dolin rouge Banyuls Cinzano dry, bianco, rosso Muscat de Beaumes de Venise Martini dry, bianco, rosso Les vins de liqueur 6 cl Floc de Gascogne Les quinquinas 6 cl Lillet blanc, rouge ou rosé Pineau des Charentes Dubonnet L’apéritif Bordelais de Podensac à Porto Rozes blanc rouge Saint Raphael base de vin aromatisé de liqueurs, de fruits rouges, d’agrumes et de miel. Taillor’s Vintage Port 1985 Rozes blanc rouge 6 cl À base d’alcool… 3,00 € Les anisés 3 cl Les bitters 6 cl Les gentianes 6 cl Ricard Campari Suze Pernod Martini bitter Avèze Pastis Bardouin Académie de Bordeaux-Bac Pro CSR – C.Guillot 1 Technologie restaurant-Les apéritifs-première bac pro CSR Activité 2 Vous êtes d’ouverture et vous devrez réaliser la mise en place du bar et son réapprovisionnement. -
The Ancient Tale of Anise and Its Long Journey to America
For immediate release Press contact: Daniela Puglielli, Accent PR (908) 212 7846 THE ANCIENT TALE OF ANISE AND ITS LONG JOURNEY TO AMERICA New Orleans, July 2012 -- As part of the “spirited” presentations of the Tales of the Cocktail festival, Distilleria Varnelli cordially invites you to the event “Anise: The Mediterranean Treasure” on Saturday July 28, from 3:00 pm to 4:30 pm at the Queen Anne Ballroom, Hotel Monteleone in New Orleans, LA. The seminar offers a rare occasion to compare different Mediterranean anises, neat and in preparation: Varnelli, as the best Italian dry anise, ouzo, arak, raki, anisado, and anisette. Mixologist Francesco Lafranconi - winner of the TOC 2009 Best Presenter Award- and Orietta Maria Varnelli, CEO of Distilleria Varnelli S.p.a., will transport attendees through an incredible historical and cultural journey, including an exclusive tasting of anise-based Varnelli’s liqueurs and aperitifs. Renowned mixologists from London, Anistatia Miller and Jared Brown, will bring their experience to the event as well. The program will include also a short yet suggestive cultural presentation about the FIRST American Chapter of the Ordre International des Anysetiers, with Members in Medieval attire that will revive the legend and traditions of the ancient guild of Anysetiers, founded in 1263 in France. Members of the Louisiana Bailliage include Francesco Lanfranconi, who will lead the Chapter as Bailli, Tales of the Cocktail’s founders Ann and Paul Tuennerman, Liz Williams (Chair of Southern Food and Beverage Museum in NOLA), Laura and Chris McMillan of the Museum of American Cocktails – MOTAC, journalists Camper English and Brenda Maitland, mixologist Jacques Bezuidenhout and importer Paolo Domeneghetti. -
Media Release Angostura Bitters in World's Most
MEDIA RELEASE ANGOSTURA BITTERS IN WORLD’S MOST EXPENSIVE COCKTAIL Port of Spain, Trinidad. 11 th October, 2012. World-renowned bartender Salvatore Calabrese, has broken the Guinness World Record for producing the most expensive cocktail with a Cognac-based drink, priced at 5,500 pounds sterling a glass. Product from a 1900 bottle of Angostura aromatic bitters, was used in the creation. Trinidadians should be proud. “Salvatore’s Legacy”, was concocted by Calabrese in front of an audience of London’s top bartenders at The Playboy Club in Mayfair yesterday. It is also the world’s oldest cocktail, containing a liqueur from 1770 and Cognac from 1788, around the time of the American Revolution and Captain Cook’s claiming of Australia. The cocktail, composed of 40ml of 1788 Clos de Griffier Vieux Cognac, 20ml of 1770 Kummel Liqueur, 20ml of 1860 Dubb Orange Curaçao and two dashes of Angostura Bitters from the 1900s, was bought by a friend and long term client of Calabrese. The successful attempt, to coincide with London Cocktail Week, was overseen by a Guinness World Records adjudicator. The previous record for the world’s most expensive cocktail was held by The Skyview Bar at the Burj Al Arab Hotel in Dubai, with a £3,766.52 a glass tipple. Calabrese, who has previously worked at Dukes Hotel in St James’s and The Lanesborough in Knightsbridge, is a vintage Cognac specialist. He has built a collection of fine and rare Cognacs worth over £1 million, dating back to the late 18 th century, many of which are displayed behind glass at Salvatore’s Bar at The Playboy Club. -
Bitters , Digestives and Aperitifs March 20Th 2017
Herbal Mixology : Bitters , Digestives and Aperitifs March 20th 2017 GLEN NAGEL, ND HERBALIST AND MIXOLOGIST [email protected] M.E.E.T The Herbs My herbal philosophy Medicine making is a medicine. Smoking Kava Drink Experience is the best teacher, make it something to remember and experience Everyday practice your craft, your art. Taste is the teacher, the new active ingredient is Taste, smell, sight. Herbal Mixology: The New Paradigm: Outline The problem with herbal medicine The problem with Mixed drinks Taste is the active ingredient Alcohol as medicine? Organoleptics: the way of senses Herbs as medicine The Bitters Herbal Mixology : Defined as The power of herbal phytochemicals driven into the blood stream by alcohol and wrapped in an organoleptically rich sensual experience: This is the magic and power to Herbal Mixology. The art and science of adding medicinal value and action to the world of tasty alcoholic drinks Bringing the value of medical tonics back to the roots of botanical medicine My path as an herbalist, naturopathic doctor Making medicine is medicine, DIY The problem with Herbal Medicine Tincture are alcoholic and water extracts sold as food extracts Growing industry of nutritional supplements, Quality issues In general the problem as medicine is taste and compliance 90 % of medicinal herbs taste bad to the average patient. Placing herbs in tablet or capsules gives less value as the power is in the organoleptic experience. The Problem with Mixed Drinks or Cocktail Mixology history comes from part herbal medicine and pharmacy After the end of probation there was the increasing commercialization of alcohol distillation Increasing acceptance of mixed drinks with high alcohol content Increase in bars and speakeasy selling good times, and pushing high alcohol , high tastes drinks Lead to over consumption of sugar and alcohol, which lead to negative health effects. -
Smash Hits Volume 33
FORTNIGHTLY March 6-19 1980 i: fcMrstfjg i TH LYING LIZARDS .;! albums STS EDMUNDS )ur GRRk/£V£t/HlfLK HATES 7EEJM THAT TVf^ itav UGLYMONSTERS/ ^A \ / ^ / AAGHi. IF THERE'S ONE THING THATMAKES HULK REALLYAM6RY, IT'S PEOPLE WHO DON'T LOOK AFTER THEIRT€€TH! HULK GOES MAD UNLESS PEOPLE CLEAN THEIR TEETH THOROUGHLY EVERY DAY (ESPECIALLY LAST THING ATNIGHT). HE GOES SSRSfRK IFTHEY DON'T VISITTHE DENTIST REGULARLY! IF YOU D0N7 LOOKAFTER YOUR TEETH, SOMEBODY MAY COME BURSTING INTO YOUR HOUSE IN A TERRIBLE TEMPER AND IT WON'T BE THE MamAM...... 1 ! IF YOU WOULD LIKE A FREE COLOUR POSTER COPY OF THIS ADVERTISEMENT, FlU IN THE COUPON AND RETURN IT TO: HULK POSTER P.O BOX 1, SUDBURY, SUFFOLK COlO 6SL. tAeE(PUASETICKTHEAPPROPRIATEBOir)UNDERI3\Z\i3-l7\3lSANDOVER\JOFFERCLOSESONAPRIL30THmO.AUOW2SDAYSFORDELIVERY(sioaMPmisniA5l}l SH 1 uNAME ADDRESS X. i ^i J4 > March 6-19 1980 Vol 2 No. 5 Phew! Talk about moving ANIMATION mountains — we must have The Skids 4 shifted about six Everests' worth of paper this fortnight, what with ALABAMA SONG your voting forms and Walt David Bowie 4 Jabsco entries. With a bit of luck we'll have the poll results ready SPACE ODDITY forthe next issue but you'll find David Bowie 5 our Jabsco winners on page 26 of this issue. There's also an CUBA incredibly generous Ska Gibson Brothers 8 competition on page 24, not to mention our BIG NEWS! Turn to ALL NIGHT LONG the inside back page and find out Rainbow 14 what we mean . I'VE DONE EVERYTHING FOR YOU Sammy Hagar 14 Managing Editor HOT DOG Nick Logan Shakin' Stevens 17 Editor HOLDIN' -
Wines Cocktails
COCKTAILS Texas Mule Rosé Margarita Tito’s Handmade Vodka, Gosling’s Ginger Beer & lime, Cuervo Silver Tequila, Triple Sec, fresh lime juice on the rocks, in a chilled copper cup 7.95 & simple syrup, topped with Rosé 8.95 Blood Orange Margarita Blackberry Bourbon Lemonade Cuervo Silver, triple sec, blood orange purée, fresh- Four Roses Bourbon, fresh blackberry purée, lemon, squeezed sour mix, and a drop of simple syrup 8.95 simple syrup, cardamom bitters, topped with sparkling wine 7.95 Mai Tai Mango Habanero Tequila Stinger Coruba Dark Rum, Bacardi Light, Cointreau, pineapple House-infused mango habanero tequila, mango purée, & orange juices, with a splash of grenadine 7.95 triple sec, fresh-squeezed house sour mix, on ice 7.95 Bee’s Knees Hibiscus Gimlet Broker’s Gin, St-Germain Elderflower Liqueur, Broker’s Gin, Fruitlab Hibiscus Organic Liqueur, lime juice, honey simple syrup & lemon juice 8.95 orange bitters & simple syrup, straight up 7.95 Dark & Stormy Gold Rush Gosling’s Black Seal Rum & Gosling’s Ginger Beer, Four Roses Bourbon, lemon juice, honey simple syrup on ice 7.95 & orange peel 7.95 CAMBRIDGE COMMON MIND BLOWING BEER PUNCH Holly’s wicked combination of Vodka, Lemonade, and one cool can of Sam Adams Summer Ale Served by the Pitcher (minimum 2 people) 19.95 FIESTA SANGRIA Classic ice-cold Spanish Sangria … party in a pitcher! Glass 6.95 Pitcher (for 2 or more to share) 29.95 WINES WHITES & PINK REDS PINOT GRIGIO, Fish Eye (California) MALBEC, Alamos (Argentina) as they say at Fish Eye Vineyard, “Watch out, a flavorful, -
Cocktail Menu
COCKTAIL MENU WORLD HISTORY AS SEEN THROUGH THE BOTTOM OF A GLASS WRITTEN BY NICK REED ILLUSTRATIONS BY LISA KELLY Published in 2015 by 18o6 169 Exhibition St, Melbourne. VIC. 3000. Australia Text Copyright © 1806 Illustrations Copyright © Lisa Kelly ISBN 978-0-9807891-6-4 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recorded or otherwise, without the prior written permission of the publishers and copyright holders. Please appreciate our menu within the venue. For less than the the price of two cocktails you can take your own shiny, new copy home, which includes all of our recipes, history and illustrations. TABLE OF CONTENTS FOREWORD 6 PUNCH ERA 9 RISE OF THE BARTENDER 13 BIRTH OF COMMERCIAL ICE 17 RISE OF THE MOVIE STAR 21 THE JOYS OF PROHIBITION 25 TIKI TIME 29 COCKTAILS 1985-PRESENT 35 TABLE OF CONTENTS SIX OF THE BEST 39 BEER 40 WINE & FIZZ 41 AMERICAN WHISKEY 42 BRANDY & COGNAC 43 IRISH WHISKY 43 GIN 44 TEQUILA 45 RUM 47 VODKA 48 APERITIFS 49 1806 WHISK(E)Y FLIGHTS 51 HOUSE RULES 54 FOREWORD 18o6 has lived and breathed mixed drinks since it opened in 2007. Based in the heart of the city’s theatre district, the iconic Melbourne Cocktail Bar is housed in an historic building on Exhibition Street. Opulent furnishings match the old fash- ioned service. Named after the year that the word “Cocktail” was first defined in print, 18o6 has designed its menu concept around the complex and engaging history of mixed drinks. -
Small-Angle Neutron Scattering Study of a World-Wide Known Emulsion: Le Pastis
Colloids and Surfaces A: Physicochem. Eng. Aspects 225 (2003) 153Á/160 www.elsevier.com/locate/colsurfa Small-angle neutron scattering study of a world-wide known emulsion: Le Pastis Isabelle Grillo Institut Laue-Langevin, Large Scale Structures, 6 rue Jules Horowitz, B.P. 156, 38042 Grenoble Cedex 9, France Received 20 February 2003; accepted 12 June 2003 Abstract ‘Pastis’ is a famous aniseed based beverage, symbolic of hot summer days in the south of France. But who really knows the origin of the milky color when adding water? Each time you drink a glass of ‘Pastis’, you observe a complex phenomenon in physical chemistry! Pastis is mainly composed of anethol, an aromatic molecule, water, ethanol and additive compounds that improve the taste. Anethol has a very low solubility in water and further addition of water to the ‘dry’ preparation induces the formation of an emulsion made of large anethol droplets in a water-plus-ethanol solvent that scatter light. The origin of the spontaneous formation of the emulsion is a well-known phenomenon, which appears in liquid systems with three or more compounds, when the sample composition is trapped between the binodal and spinodal curves on the phase diagram. The radius of the droplets has been determined using the small-angle neutron scattering technique (D22, Institut Laue-Langevin, Grenoble). Of the order of a micron, the droplet size depends on the anethol/ethanol volume ratio and grows with time and temperature. # 2003 Elsevier Science B.V. All rights reserved. Keywords: Anethol; Spontaneous emulsion; Small-angle neutron scattering; Porod’s law 1.