Cocktails Signature Cocktails HOUSE GIN & TONIC 14 Broker’S Gin | Tonic | Acai Tincture

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BAR MENU a Comprehensive List of Goods
BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Jeff Zillmann Isaias Praxedes Bobby Heugel PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 GRANDE CHEESE & MEAT PLATE 30 served with warm fennel honey (or each sold individually for 8) THE CHEESES RED HAWK California, Cow FISCALINI CHEDDAR California, Aged Cow OSSAU France, Raw Sheep FOURME D’AMBERT France, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ETNA Portland, Oregon DELICIOUS EATS OLIVES mixed as a medley, topped with orange zest �� 7 NUTS tossed with spices �� 6 PICKLED QUAIL EGGS as a trio �� 3 SCOTCH EGGS as a pair, with kimchi salsa �� 7 GORDO STREET PRETZEL & beer cheese �� 7 BRATWURST in a skillet with sauerkraut, mustard, and sweet rolls �� 10 PEPPERONCINIS roasted & stuffed with ham, cheese, and rice, topped with tomato sauce �� 12 CHICKEN POT PIE from Blackbird Foods �� 8 LENGUA PASTRAMI in a rye sandwich with slaw and gochujang aioli �� 14 FEATURED SPIRITS 2 HALF POURS / FULL POURS AMERICAN SINGLE MALT St� George Lot 16 �� 11 / 18 ARMAGNAC Chateau de Briat 2009 ��
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Classic Cocktail Variations Whisky Highball | Martini | Daiquiri
Classic Cocktail Variations Whisky Highball | Martini | Daiquiri SERVES 1 “These recipes were chosen because of their importance in cocktail history. Their ability for versatility allows the cocktails to reflect local agriculture, and they highlight how using local ingredients can improve your cocktail creations while continuing efforts in sustainability.” ─ Lead Bartender Aaron Hatchell Langdon Hall Country House Hotel & Spa Cambridge, ON Feast On® Certified since 2014 Feast On: A Certified Taste of Ontario Learn more at ontarioculinary.com Ingredients & Method Whisky Highball variation: Bearface Whisky Cocktail (West Coast) ─ 2oz Bearface Whisky ─ 1oz Shrub (see recipe below) ─ 3oz Mixer (soda water or something similar) Build this cocktail in the glass. Add Bearface whisky and shrub to the glass and top with mixer. Stir gently. Add ice and garnish. Martini variation: Willibald Gin Cocktail (Central) ─ 2oz Willibald Gin ─ 1/2oz Maple Syrup ─ 2 dashes Peychaud’s Bitters ─ 2 dashes Angostura Bitters ─ Dillon’s Absinthe for Absinthe rinse on the glass (optional) Place the Willibald Gin, maple syrup, Peychaud’s Bitters and Angostura Bitters in a mixing glass. Add ice, stir about 30 revolutions. Next, rinse a Martini glass with Dillon’s Absinthe and light on fire. Express with lemon zest for extra flame (optional / not recommended to try at home). Strain the cocktail into the Martini glass and enjoy. Daiquiri variation: Fortress Rum Cocktail (East Coast) ─ 1.5oz Fortress Rum ─ 3/4oz lime juice ─ 3/4oz homemade Syrup such as Blackberry Sage syrup (see recipe below) ─ 2 dashes local Bitters ─ 1 teaspoon powdered egg white In a shaker, add Fortress Rum, lime juice, homemade syrup (Blackberry Sage), local bitters and powdered egg white.
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BAR FOOD HOUSE COCKTAILS the BREAK-EVEN Bottle
FEATURED SPIRITS (HALF / FULL) BOURBON Elijah Craig 23 Year Single Barrel (24/40) COGNAC Navarre Vieille Reserve (24/40) GIN Ransom Dry Gin (6/10) MEZCAL Mezcal Vago Tobala (15/25) OTHER WHISK(E)Y Kavalan Solist Sherry Cask (18/30) RUM Duncan Taylor Single Cask Hampden 12 Year Jamaican (10/16) RYE Black Maple Hill (15/25) @anvilhouston /anvilhouston 1424 Westheimer Road • Houston, Texas [email protected] SCOTCH (PEATED) Laphroaig Cairdeas 2014 Release (8/14) SCOTCH (UNPEATED) Glenlevit Nadurra BAR FOOD HOUSE COCKTAILS Oloroso (12/20) SPANISH BRANDY Navazos Palazzi GRANDE CHEESE & MEAT PLATE | 30 POPULAR DEMAND | 9 Single Fino Cask (15/25) Served with Warm Fennel Honey Beefeater Dry Gin, Lemon, SHERRY Equipo Navazos La Bota Rose, Fattorria Moretto Lambrusco (or each sold individually for 8) de Oloroso (9/15) TEQUILA Fortaleza Reposado (11/18) AUSPICIOUS OCCASION | 10 THE CHEESES Tanqueray Old Tom Gin, Bigalett China China, Cocchi Americano, Kunik | Nettle Meadow Farm, Verjus, Orange Bitters New York, Goat & Cow the Idiazabal | Spain, Aged Sheep HECKLE & JECKLE | 9 Challahocker | Switzerland, Cow Pine Nut-Infused Mellow BREAK-EVEN Corn Whiskey, Key Lime, Red Rock | Roelli, Wisconsin, Cow St. Elizabeth Allspice Dram, bottle Fuji Apple, Thyme THE MEATS La Quercia Cured Meats | Norwalk, Iowa PASSING DEADLINE | 10 Lomo Americano Four Roses Bourbon, Lacuesta Sweet Vermouth, Lustau East India Coppa Picante Solera Sherry, Salers Gentian, Borsellino Salami Xocolatl Mole & Angostura Bitters DELICIOUS EATS THE BRAVE | 12 Gordo Street Pretzel & Beer Cheese | 7 Del Maguey Chichicapa Mezcal, Warm Milk Curds with Honey, Toasted Siembra Azul Tequila, Averna Amaro, Pinenuts and Fett’unta | 8 Combier Royal, Angostura Bitters Pork Belly Tacos topped with Pickles, Ranch Dressing and Cole Slaw | 8 EL BERRINCHE | 12 BREAK-EVEN BOTTLE SERIES #1 Beef Carpaccio plated with Fennel HIGHLAND PARK 40 YEAR OLD SCOTCH.
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Vya Vermouth Manhattan Cocktail Recipe Library
MANHATTAN COCKTAILS The Manhattan From its unique history, taste, creative versatility and more – the Manhattan is the most enduring and riffable classic of all time. Vya Sweet Vermouth Balanced Aromatic Rich Vya Vermouth is made A blend of herbs heightens the Viscosity and nuance in like a fine wine. Each sensory experience. Ginger, the base wines of Tinta component is carefully cinnamon, cardamom, nutmeg, Roriz, Orange Muscat, selected in the quest and clove, among others, create and dry white make Vya for the perfect balance multiple dimensions and avenues the only vermouth to of bitter and sweet. for pairing. have a fine wine base. Find out more at www.vya.com Awarded “Best” Vermouth at IWC 2017 In 2017, Vya Sweet Vermouth was honored with the Vermouth Trophy at the International Wine Challenge (IWC) in London, an award which highlights its recipient as the best of all vermouths at the competition. At the IWC, wines of all varietals, regions, and styles are blind taste-tested and recognized accordingly during two stages of judging. From there, gold medal recipients go on to compete for the competition’s prestigious trophy medals. Only a single gold medal winner can be awarded a designated trophy medal, earning it the reputation of being the best in that category. CLASSIC 50/50 MANHATTAN 1 1/2 oz. Vya Sweet Vermouth 1 1/2 oz. Rye whiskey Garnish: Brandied cherry Preparation: Add ingredients to mixing glass with ice. Stir, strain into glassware and garnish. CLASSIC MANHATTAN 2 oz. Rye whiskey 1 oz. Vya Sweet Vermouth 3-5 dashes Angostura Bitters Garnish: Brandied cherry Preparation: Stir, strain into chilled coupe.
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BH-Booklet-2015.Pdf
CONTENTS INTRODUCTION 1 WHAT ARE BITTERS? 2 BITTERS GO AMERICA 3 BITTERS & COCKTAILS 4 FRIENDS & FOES 5 BAD SETBACKS 6 THE VOID 7 COMPANY HISTORY 8 UNIQUE PRODUCT FEATURES 9 TRADITIONAL MANUFACTURING PROCESS 10 BERG & HAUCK’S AROMATIC BITTERS 11 BERG & HAUCK’S ORANGE BITTERS 12 BERG & HAUCK’S CELERY BITTERS 13 BERG & HAUCK’S CREOLE BITTERS 14 BERG & HAUCK’S LEMON BITTERS 15 BERG & HAUCK’S JERRY THOMAS BITTERS 16 BERG & HAUCK’S BITTERS KIT 17 INTRODUCTION From the picturesque Bavarian alpine region in Germany comes an authentic line of fine food & cocktail flavoring, ma- nufactured with traditional methods and skilled craftsmanship. The pristine environment of Germany’s southernmost area has a rich history in herbal extracts. Naturally, it is also the home of the high quality bitters brand Berg & Hauck’s. Superior ingredients are sourced from all over the world to achieve the best flavor and enrich the taste of fine food and mixed drinks with unparalleled balance and complexity. Carefully selected herbs and spices are combined and their flavors extracted in small batches with an extra slow maceration time. The Berg & Hauck’s fine food and cocktail flavorings are made solely from natural ingredients. No artificial flavors ensure the best quality money can buy. Stephan Berg & Alexander Hauck, the men behind the brand, are widely credited for reviving the love for lost cocktail bitters, kick starting the growing movement around the world for fine food and cocktails and new and innovative products. Enjoy Berg & Hauck’s Bitters in your favorite cocktail or mixed drink. They also add delicious flavor to numerous food dishes like soups, salads, meat, fish, fruits, sauces, puddings and cakes.
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Additional Cocktail Recipes
Recipes From Philip Greene’s Smithsonian Associates Classic Summer Cocktails Seminar [email protected] Classic Highball 2 oz spirit 4 oz carbonated mixer Serve in a tall glass on ice. Garnish lemon or lime wedge/peel Moscow Mule 2 oz vodka ½ oz lime juice 4 oz ginger beer Add all ingredients to a copper mug (or rocks glass). Garnish with the lime hull. Audrey Saunders’ delicious riff on the Moscow Mule, the Gin-Gin Mule ¾ oz fresh lime juice 1 oz simple syrup 2 mint sprigs 1¾ oz Tanqueray London dry gin 1 oz homemade ginger beer* Shake all ingredients well, strain into a tall Collins glass filled with fresh ice. Garnish with a lime wheel, a sprig of mint and a piece of candied ginger. Serve with a straw. *Ginger Beer 1 gallon water 1 pound ginger root, peeled 4 oz light brown sugar or 6 oz light agave syrup 2 oz fresh lime juice Place the water in a sauce pan, bring to a boil. Cut the ginger into smaller pieces and mix this in a food processor with some of the hot water until the mixture resembles mulch. Then add this back into the pot of water, turn off the heat, cover, and allow it to steep for one hour. Once cooled, strain the mixture through cheese cloth or a sieve, extracting as much flavor from the solids as you can. Discard the solids. Add the lime juice and sugar/syrup, stir. Let cool, then transfer to bottle(s). Store in refrigerator. Note: this will not yield a conventional, carbonated ginger beer.
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Sharing Cocktails Famous Worldwide
MoJiToS £6 sHaRiNg cOcKtAiLs Famous worldwide. The Mojito is a tall refreshing drink, comprising of Rum, Lime Juice, pressed mint leaves, brown sugar and soda sHaRiNg ZoMbIe £15 MiAmI MaRgArItA £7 water. We serve our Mojitos with Brugal Especial Extra Dry, but A potion of cataclysmic proportions. The Zombie Apocalypse is a sinister Our twisted classic. Sauza, infused with fresh basil leaves and we’d recommend ordering one with a dark Cuban rum to give the medley of all things dark and twisted. This, highly dividable cocktail, agave nectar. Shaken until frosty with Orange Liqueur and crushed drink a more full-bodied flavour. contains a towering portion of Brugal Añejo and Brugal Especial Extra lime. Salted and served straight up to perfection. Dry Premium Rum’s, Sauza, Apricot Brandy, Orange Liqueur, and fresh 7 dIfFeReNt bLeNdS tO cHoOsE fRoM: pineapple. Served in a giant flaming skull head. - ClAsSiC - RaSpBeRrY ZoMbIe £7 This 1930’s mind-blender gets it’s name for doing exactly what it - KiWi & LiMe - pOmEgRaNaTe & PaSsIoN FrUiT Mimo’s infAmOuS aNd hIgHlY aCcLaImEd says on the tin. If you’re fortunate enough to remember yourself ordering one of these, you’ll find yourself in a deceptively delicious - StRaWbErRy - GiN StRaWbErRy & CuCuMbEr world. Made with 3 different kinds of rum, brandy, apricot, orange - AmArEtTo & bLuEbErRy aWeSoMe fOuRsOmE £25 Liqueur and fresh pineapple. We make ours with Brugal Añejo A hefty frozen watermelon, and Brugal Especial Extra Dry. Topped with J. Wray & Nephews containing Overproof. Brought to life with fire and some voodoo magic. DaIqUiRiS £7 over half a bottle of Russian A Cuban inspired drink from the 1900’s, the Daiquiri is one of Standard Premium Vodka.
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TAXONOMY of COCKTAILS Ready to Try a New Cocktail but Don't Know Where to Start? Use This Helpful Chart to Get You Inspired
TAXONOMY OF COCKTAILS Ready to try a new cocktail but don't know where to start? Use this helpful chart to get you inspired. First, find your favorite cocktail. Then go adjacent to discover something new yet familiar—and enjoy! OLD FASHIONED MARTINI HIGHBALL COUPE HURRICANE CHAMPAGNE OLD FASHIONEDS MARTINIS DAISIES SOURS SILVERS & FLIPS WHISKEY Old-Fashioned De Luxe Manhattan Frisco Sour Maple Leaf Bourbon Sour 2oz Whiskey 2oz Whiskey 2oz Rye 2oz Bourbon 2oz Bourbon 1-2 Teaspoons Simple Syrup 1oz Sweet Vermouth .5oz Benedictine .75oz Grade B Maple Syrup .75oz Simple Syrup 2-4 Dashes Angostura Bitters 2 Dashes Angostura Bitters .5oz Lemon Juice .75oz Lemon Juice .75oz Lemon Juice 1 Dash of Angostura Bitters BUILD ON ROCKS STIR & STRAIN UP SHAKE & STRAIN UP SHAKE & STRAIN OVER CRUSHED ICE 1 Egg White* LEMON PEEL GARNISH MARASCHINO CHERRY GARNISH LEMON TWIST GARNISH LEMON PEEL GARNISH SHAKE & STRAIN ONTO CUBE ICE BRANDY Real Georgia Mint Julep Vieux Carré Sidecar Cognac French 75 Coffee Cocktail 2oz Brandy 1oz Rye Whiskey 1.5oz Cognac 1oz Cognac 2oz Port Wine & COGNAC 1 Teaspoon Simple Syrup 1oz Cognac .75oz Triple Sec .5oz Simple Syrup 1oz Brandy 2-4 Dashes Peach Bitters 1oz Sweet Vermouth .75oz Lemon Juice .5oz Lemon Juice .25oz Simple Syrup 16 Mint Leaves, Muddled .5 Teaspoon Benedictine 2-3oz Champagne 1 Whole Egg* 1 Dash each Angostura SHAKE & STRAIN UP ORANGE PEEL GARNISH, MUDDLE MINT, SYRUP & BITTERS, SHAKE & STRAIN, TOP WITH CHAMPAGNE SHAKE & STRAIN UP & Peychaud’s Bitters SUGAR RIM ADD BRANDY, MOUND WITH ICE & STIR LEMON PEEL GARNISH
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Ivory Room Martini & Tonic
IVORY ROOM MARTINI & TONIC BAR HOUSE our modern take on the iconic drink ivory room martini beefeater gin, lillet blanc, tio pepe fino dry sherry, st. germain elderflower liqueur, lemon zest ∙ 13 (2.5oz) brookfield absolut vodka, tio pepe fino sherry, MARTINI dolin dry vermouth, capillaire, lemon zest ∙ 13 (3oz) a selection of classic and modern versions of the iconic drink smokehouse willibald gin, sombra mezcal, aperol, fino sherry ∙ 15 (3oz) touch of tiki absolut vodka, lillet blanc, cointreau, pineapple tincture ∙ 13 (2.5oz) the looking glass hendrick’s orbium gin, dolin dry vemouth, luxardo bitter bianco, lemon zest, star anise, cucumber ∙ 14 (2.5oz) 2 prices do not include applicable taxes. 3 CLASSIC the iconic cocktail and its classic variations classic gin martini gibson beefeater gin, dolin dry vermouth, adapted from William Boothby’s “The World’s Drinks and How orange bitters, castelvetrano olive to Mix Them", 1908 oz or lemon zest ∙ 13 (2.5 ) beefeater gin, dolin dry vermouth, cocktail onion ∙ 13 (2.5oz) classic vodka martini LOCAL absolut vodka, dolin dry bottle-aged vermouth, castelvetrano olive beefeater gin, dolin dry vermouth, local bartenders using local gins oz or lemon zest ∙ 13 (2.5 ) lemon zest ∙ 14 (2.5oz) spirit of walrus pink gin barrel-aged British Royal Navy, mid 19th century sprit of york gin, seedlip spice 94, beefeater gin, dolin dry oz plymouth gin, angostura bitters, lemon zest, star anise ∙ 14 (2 ) vermouth, grapefruit bitters, lemon zest ∙ 13 (2oz) grapefruit zest ∙ 15 (2.5oz) complexly compounded vesper
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Havana Mojitos
HAVANA MOJITOS Although there are several theories Mojito Deluxe £9.5 behind its origins, the truth is that it Havana 7yr, brown sugar, fresh lime doesn’t really matter if today’s Mojito wedge, mint & splash of soda was invented by the US Marine Corps, the African slaves while working in Chili Mojito £9 Cuba’s sugar cane fields in the late Chili infused Havana 3yr, brown 1800s, or perhaps it is simply a sugar, fresh lime wedge, fresh mint descendant of “El Draque”. What we topped up with soda know, however, is that Mojito became popular in 1930, in the beautiful Cuban capital of Havana, before being Passion Mojito £8.7 transformed into a worldwide trend by Made with Havana 3yr, brown Ernest Hemingway. sugar, fresh lime wedge, fresh passion fruit, mint & splash of soda Original Mojito £8.7 Havana 3yr, brown sugar, fresh lime Pepper & wedge, fresh mint & splash of soda Chocolate Mojito £9 Beefeater gin, brown sugar, fresh Luxury Mojito £9.9 lime wedge, black pepper, dark Havana 3yr, brown sugar, fresh lime cacao liqueur & splash of soda wedge, mint & topped up with Prosecco Strawberry Mojito £8.7 Havana 3yr, fresh muddled Twisted Mojito £8.7 strawberries with lime wedge, sugar Vanilla infused Absolut vodka, syrup & mint & splash of soda brown sugar, fresh lime wedge, fresh mint topped up with cloudy Raspberry Mojito £8.7 apple juice Havana 3yr, brown sugar, fresh muddled raspberry, fresh lime Mojito Especial £8.7 wedge, mint & splash of soda The classic, made with Havana Especial, brown sugar, fresh lime Mango Mojito £9 wedge, fresh mint, dash of Havana 3yr, brown sugar , fresh angostura bitter & splash of soda lime wedge, mango puree, fresh mint & splash of soda THE CUBAN FAVORITES Whatever your poison is, we have a Bloody Mary £8.7 cocktail.
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The-Ultimate-Guide-To-Beer-Cocktails
Copyright © 2018 by Jon & Lindsay Yeager Photographs copyright © 2018 by Laurie Dicus All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund- raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or [email protected]. Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Mona Lin Cover photograph by Laurie Dicus Print ISBN: 978-1-5107-2921-6 Ebook ISBN: 978-1-5107-2925-4 Printed in China Contents INTRODUCTION HISTORY Beer Cocktails Tools, Techniques, and other Tidbits RECIPES Southern Drum Madelena Prescription Fizz Gilded Trophy Ginger Lindsay #2 Sicilian Pour Over The Paisley Corcovado Moonrise Hotel Tonic Spritzer Jaquiri Heart of Harlow Fancy Tokyo Tippler Porter Cup (à la Jerry Thomas) Sunset Kingdom Fernet & Falernum Herringbone Bitter Williams Calico Tea The Gulfside of Things Cheekwood Swizzle Anglo Saxon Punch Thatcher’s Revenge Czech, Please The Rosenthal Some Sort of Mule Magnolia Shandy Preservationist Athena Society Islands Fizz Plantation Punch Vicksburg & Liberty Nano Classic Blood Red & By the Minute The Drop Oatmeal Stout Old Fashioned Frozen Brandy Crusta Brasserie Holiness Mississippi Porter Punch Cusco Sour Seersucker Imperial Drag The Manchester Star The Sisterhood Printers Alley Punch Tennessee Frisco Local Church Boneset & Spruce Centennial INDEX ABOUT THE AUTHORS Introduction Beer-cocktails.
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Fitzgerald J Carver Gin, House Sour, Lemon Wheel, Angostura Bitters 12 F
COMMODORE CLASSICS FITZGERALD J Carver Gin, House Sour, Lemon Wheel, Angostura Bitters 12 F. Scott Fitzgerald was known to drink gin as he insisted you could not detect it on the breath. Meanwhile, Ernest Hemingway argued that you couldn’t detect alcohol on his friend Fitzgerald’s breath because it took so little alcohol to affect him. This cocktail was instrumental in the contemporary revival of the American bar scene, and its creation is attributed to Dale Degroff, bartender at New York’s Rainbow Room. ZELDA Cava Sparkling, LM Mattei Cap Corse Blanc, Lemon Juice 12 This cocktail is our twist on a classic champagne cocktail. Full of effervescence and with hints of intensity and tartness, what better namesake than the woman who was the walking incarnation of all these traits, the incomparable Zelda Fitzgerald? In The Great Gatsby, Fitzgerald wrote that Gatsby could see the green light from across the lake where Daisy Buchanan resided (her character was inspired by Zelda), a reference evoked with the cocktail’s lime twist. THE COMMODORE Four Roses Bourbon, Crème de Cacao, Tattersall Sour Cherry Liqueur, Chocolate and Bordeaux Cherry 13 This cocktail first appeared among the pages of the Old Waldorf-Astoria Bar Book published in 1935, as a drink that was nearly equal parts bourbon, white crème de cacao, lemon juice and a splash of grenadine. Our modernization of this old timey drink omits the citrus and brings the whiskey forward in this after-dinner style cocktail. BLOOD AND SAND Eleven Wells Cherry Liqueur, Carpano Antica Sweet Vermouth, Spritz of Lagavulin 16yr Scotch, Blended Scotch, Fresh Squeezed Orange Juice 13 Created in London and named for Rudolph Valention’s 1922 bullfighter silent film “Blood and Sand”, this is definitely a long forgotten prohibition-era cocktail.
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