AVENIDA DRINK MENU 8.5X14 REVISED

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beeR Avenida Cocktails Tecate 4 Apricot Pisco Sour 9 Dos Equis Amber 5 pisco brandy, fresh lime, sugar, apricot, egg whites, bitters Dos Equis Lager 5 WINE LIST Negra Modelo 5 Whisk-a-rita 9 Corona 5 Bushmills honey whiskey, fresh lime Corona Light 5 Blanco/white G/B juice, triple sec Pacifico 5 Castillo de Monjardin Chardonnay, Spain 9/40 Mezcal Mule 9 Dogfish Head 60 Minute IPA 7 Terranoble Sauvignon Blanc, Chile 8/38 mezcal, fresh lime juice, agave, Yard’s Philadelphia Pale Ale 7 Pepi Chenin Blanc Viognier, California 8/38 pomegranate juice, ginger beer, bitters Blanche de Bruxelles 7 Finca Antigua Viura, Spain 9/40 Kreuznacher Kabinett Riesling, Germany 7/35 Blood Orange Mojito 9 Maculan Pino & Toi, Italy 8/38 rum, fresh lime, mint leaves, sugar, Cantina Michelada 5 blood orange soda Tecate, Salt, Fresh Lime Juice & Hot Sauce Daiquiri 9 Rosado/Blush rum, maraschino cherry liquor, fresh Draft Beer of the Day Vina Bujanda, Spain 8/38 lime juice, fresh grapefruit juice inquire within Caipirinha 9 Espumoso/sparkling cachaca, fresh pressed limes, sugar Gosling’s Black Seal Juve Y Camps Cava, Spain 8/38 Rum Ron Zacapa Sangria - Rojo O Blanco 8.5 Zaya house made with fresh fruit Dos Maderas PX Rojo/Red 10 Cane Cantina Margaritas Cousino Macul Cabernet Sauvignon, Chile 8/38 fresh lime juice, tequila, triple sec 8.5 Renacer Punto Final Malbec, Argentina 8/38 Tequila 9 Lost Angel Pinot Noir, California 8/38 make it golden Patron - Silver, Reposado, Anejo Logaolva Espiritu Red, Portugal 8/38 flavor your ‘rita .50 Don Julio - Blanco, Anejo Manjardin Tempranillo, Spain 8/38 mango, blood orange, prickly Cazadores - Blanco, Reposado pear, guava, hibiscus Herradura - Blanco, Reposado Margarita Or Sangria Corralejo - Reposado find us! Pitchers $25 Always drink responsibly. www.cantinaavenida.com Flavored $28 / Golden $30.

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Pelargonium Recipes from the Herb Society of America
Selected Rose-Scented Pelargonium Recipes from The Herb Society of America CHOCOLATE ROSE-SCENTED SOUFFLÉ Originally I tried preparing this recipe with rose water, but the flavor was not strong enough. Rose syrup is good in this recipe, however cooking down fresh organic rose petals takes longer than the following simple syrup. By all means, try rose syrup if you have some on hand. To make rose geranium syrup, combine 1 cup water with 1 cup sugar and about 10 or 12 rose geranium leaves in a small saucepan, bruising the leaves against the side of the pan with a spoon. Place over moderate heat and bring to a boil. Cover, remove from heat and let stand for at least 30 minutes. Remove the leaves and squeeze them into the syrup to extract their flavor. This syrup can be made ahead and kept in the refrigerator for up to 1 month or frozen for up to 1 year. You can make other herb-flavored syrups in the same manner. Mint-scented geranium, orange mint, peppermint, spearmint, or anise hyssop would be good in this recipe; use about five 4- or 5-inch sprigs in place of the geranium leaves. Serves 6 to 8 ½ cup half-and-half cream 4 ounces semisweet chocolate, broken into pieces 1 ounce unsweetened chocolate, broken into pieces ¼ cup sugar 2 pinches salt 5 extra-large eggs, separated ¼ cup rose or rose geranium syrup Whipping cream Organic rose geranium flowers, rose petals or candied rose petals Preheat the oven to 375ºF. Generously butter six 1-cup ramekins or custard cups and sprinkle lightly with sugar.
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Festival Map
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The Bartender's Best Friend
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User Manual Notice D'emploi
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Chris Conner Highlands Bar and Grill Birmingham, Alabama *** Date: December 10, 2018 Location
Chris Conner Highlands Bar and Grill Birmingham, Alabama *** Date: December 10, 2018 Location: Highlands Bar and Grill, Birmingham, Alabama Interviewer: Eric Velasco Transcription: Technitype Transcripts Length: Three hours Project: Highlands Bar and Grill at Work Chris Conner—Highlands Bar and Grill | 1 Eric Velasco: This is Eric Velasco for the Southern Foodways Alliance. I’m conducting an oral history interview about Highlands Bar & Grill with Chris Conner, Highlands’ head bartender. Conner has worked at Highlands since 1992, overseeing the action on the more casual side of Highlands’ bifurcated space. He created several of the restaurant’s signature cocktails, including the Temperance Drinks list, which is a mocktail created for the legendary Highlands waiter, Goren “Red Dog” Avery, called Dog Juice. Today is December 10, 2018. We’re in the formal dining room at Highlands. Please introduce yourself, Mr. Conner, and, if you would, please also spell your name and give us your date of birth for the record. [0:00:43.2] Chris Conner: I’m Chris Conner. That’s C-h-r-i-s C-o-n-n-e-r. My birth date is March 4th, 1969. [0:00:53.5] Eric Velasco: And describe your current job here at Highlands. [0:00:56.3] Chris Conner: I am the head bartender for the Highlands Bar & Grill. [0:01:02.6] Eric Velasco: And what does that entail? © Southern Foodways Alliance | www.southernfoodways.org Chris Conner—Highlands Bar and Grill | 2 [0:01:03.4] Chris Conner: Development of drinks, primarily, though, to kind of make sure that the people who are working at the bar and the customers get the best service we can possibly give them.
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