Cocktail Recipes

BEARCAT & COLA BEARCHATA COCKTAIL RECIPES *OPS = Orange Peel & Spice 2 oz Bearcat OPS* or EAB** Cola Lime wedge 1.5 oz Bearcat OPS or EAB 1.5 oz Horchata **EAB = Espresso & Aromatic Bitters Fill glass with ice. Add bourbon. Top w/ Cola, liqueur Fill cocktail shaker w/ ice & add garnish w/ lime. ingredients. Shake until chilled, then strain into glass. BEARCAT MANHATTAN BEARCAT & GINGER IRISH BEARCAT 3 oz Bearcat OPS 1.5 oz Sweet Vermouth 2 2 oz Bearcat OPS Ginger Ale Lime wedge Fill 1.5 oz Bearcat OPS or EAB 1.5 oz Irish Cream dashes Angostura Bitters Maraschino cherry glass w/ ice. Add bourbon. Top w/ ginger ale; Liqueur Fill cocktail shaker w/ ice & add Add all ingredients to cocktail shaker w/ ice. Shake garnish w/ lime. ingredients. Shake until chilled, then strain into until chilled, then strain into glass. Garnish w/ glass. cherry. BEARCAT HOT TODDY BEARCAT IRISH COFFEE BEARCAT OLD FASHIONED 1.5 oz Bearcat OPS 1.5 tbsp honey ½ lemon 0.75 oz Bearcat EAB 1 oz Irish Cream Liqueur 2 oz Bearcat OPS 4 dashes Angostura Bitters 1 8 oz apple cider 1 Earl Grey tea bag 1 cinnamon 0.75 oz Hazelnut Liqueur Hot, freshly brewed sugar cube 2 orange slices 1 splash club soda stick In small saucepan, heat cider, cinnamon & coffee Optional: Whipped cream, ground 1 Maraschino cherry Place sugar cube at bottom honey until hot, stirring occasionally. Pour nutmeg Add bourbon and Irish Cream Liqueur to of a glass; saturate w/ 4 dashes of bitters. Muddle bourbon into mug. Remove cider mixture From a mug. Add Hazelnut Cream Liqueur & stir. Top w/ a splash oF club soda (& orange twist, heat & add to mug. Add tea bag & steep For 2 w/ hot coFFee. Optional: garnish w/ whipped optional). Fill glass w/ ice, then pour in bourbon. min, then remove. Add juice oF ½ lemon & stir. cream & nutmeg. Garnish w/ orange twist & a cherry. Garnish w/ cinnamon stick. BEARCAT BOULEVARD BEARCAT MULE BEARCAT SWEET TEA 2 oz Bearcat OPS 1 oz Sweet Vermouth 1 oz 2 oz Bearcat OPS ½ lime Ginger Beer Fresh 2 oz Bearcat OPS Sweetened iced tea Lemon Campari 1 orange peel Add all ingredients to mint sprigs Pour bourbon into a copper mug. wedge Fill glass w/ ice. Add bourbon. Top w/ cocktail shaker Filled w/ ice. Shake until chilled & Squeeze ¼ lime into mug. Fill w/ ice & top w/ sweetened iced tea & garnish w/ lemon wedge. strain into a cocktail glass. Garnish w/ an orange ginger beer. Stir. Garnish w/ mint & lime wedge. twist. .

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GRENADINE SYRUP the Tart Sweetness and Rich, Garnet Hue of Grenadine Makes It a Popular Ingredient in Cocktails
INSPIRATIONTRUE BASIC SHAKEN INTRODUCING NEW MOCKTAIL GRENADINE SYRUP The tart sweetness and rich, garnet hue of grenadine makes it a popular ingredient in cocktails. RECIPE Grenadine, meaning pomegranate in French, combines the best of black currant and pomegranate to achieve its distinctive taste. The distinctive red color and sweet tart flavor of Torani Grenadine Syrup will enliven your favorite beverages, including sparkling sodas, cocktails, mocktails, lemonades and more. TORANI SYRUP SUPERIOR PERFORMANCE Torani Grenadine Syrup, like all Torani syrups, blends perfectly and consistently with TORANI cold, hot and blended beverages. PRODUCT MARKET LEADERSHIP ICE Torani is the #1 consumer brand* of flavored syrups in America and we help you FACTS deliver the tastes your customers want in their drinks with our great tasting syrups. PREMIUM INGREDIENTS Made with pure cane sugar and natural flavors, Torani Grenadine Syrup sweetly encapsulates the essence of blackcurrant and pomegranate. This flavor does not contain alcohol. MIXER PACK INFORMATION 750 ml/25.4 oz. bottle. 12/bottles/case. 40 lb./case. Glass Bottle UPC: 0-89036-31248-6 SHAKE W ELL Glass Case UPC: 10089036312483 *IRI, December 2012 ZOMBIE DRINKS COME TO LIFE 1/2 oz. Torani Grenadine Syrup 1/2 oz. Torani Almond (Orgeat) Syrup WITH SPLASHES OF 1 oz. light rum 1 oz. dark rum 1/2 oz. triple sec GRENADINE 2 1/2 oz. sweet and sour mix 2 1/2 oz. orange juice 1/2 oz. Bacardi® 151 Rum Combine all ingredients except Bacardi® 151 Rum COCKTAILS in a mixing glass. Stir well and pour into a hurricane glass. Float with Bacardi® 151 Rum and CHERRY FIZZ garnish with an orange wheel.
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The Masterclass Guide to Cocktails
the masterclass guide to cocktails www.bunzlmclaughlin.com www.bunzlmclaughlin.com CONTENTS 03 THE PROFITS IN COCKTAILS 18 RED RUSSIAN 04 PASSIONFRUIT MARTINI 19 PINA COLADA 05 OLD FASHIONED 20 PISCO SOUR 06 GIN & TONIC 21 SAZERAC 07 NEGRONI 22 ESPRESSO MARTINI 08 MOSCOW MULE 23 CAIPRINHA 09 MANHATTAN 24-27 THE KEY KIT 10 MAI TAI 11 TEQUILA SUNRISE 12 MOJITO 13 MARGARITA 14 TOM COLLINS 15 ZOMBIE 16 BLOODY MARY 17 GIN FIZZ 2. Call: (NI) 028 3751 1999 (RoI) 048 3751 1999 OUR 3 MOST the profits in PROFITABLE COCKTAILS MOSCOW MULE page: 08 COCKTAILS Margin: 90.6% Cost: 9.4% The cocktail market is currently worth half a billion pounds in the UK. A third of the bars now have cocktails on their menu and approximately 15,000 more bars offer cocktails that 3 years ago. TEQUILA SUNRISE Cocktails have proven to be a hugely beneficial addition to an outlet’s drinks range. page: 11 They can differentiate you from your competition due to the creatively they can bring Margin: 87.4% and increase your customers spend per head. It is believed that this boom in the Cost: 12.6% cocktail trade is down to a ‘foodie’ culture and a desire for theatre on a night out that can’t be replicated at home. With the portion of alcohol to mixers or fruit juices, this means that the possible profit BLOODY MARY margin for cocktails are extremely high, opening your potential for profit. page: 16 Margin: 87.1% Cost: 12.9% Called ‘The Unforgetables’ by the International Bartenders Association, see below for the average ‘pour costs’ and ‘profit margins’ these cocktails can generate: THE UNFORGETABLES POUR COSTS 0% 4% 8% 12% 16% 20% 24% TOM COLLINS OLD FASHIONED MARTINI NEGRONI SAZERAC MANHATTAN 100% 96% 92% 88% 84% 80% 76% GROSS PROFIT MARGIN *DATA SOURCE: https://www.bevspot.com/2017/01/18/cocktail-profitability-handbook/ www.bunzlmclaughlin.com 3.
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MT Menu 19X13 1910 V4 Web.Pdf
TAVERN BLOODY MARY SPECIALTY DRINKS TAVERN BLOODY MARY Tito’s Handmade Vodka, Bloody Mary mix, seasoned rim, garnished with a celery stalk, beef stick, green olives, dill pickle chips, cheese curds and a pickled mushroom $11 360 Calories • $14 440 Calories PERFECT LONG ISLAND Mount Gay Eclipse Rum, 1800 Reposado Tequila, Cointreau, Tito’s Handmade Vodka, New Amsterdam Gin, premium lemonade, topped with Pepsi, garnished with a maraschino cherry, lemon and orange wedges $12 260 Calories • $15 390 Calories WHISKEY LONG ISLAND Jack Daniel’s, Jim Beam, Jameson, Cointreau, premium lemonade, topped with Sierra Mist, garnished with a maraschino cherry, lemon and orange wedges $12 230 Calories • $15 330 Calories LIGHTSABER LIMEADE Absolut Citron Vodka, premium sour mix, topped with Sierra Mist, THE BLUE THING garnished with a maraschino cherry and lime wedge FROZEN MARGARITA $9 250 Calories • $12 370 Calories TITO’S MULE Tito’s Handmade Vodka, lime juice, topped with ginger beer, garnished with a mint sprig and lime wedge $9 190 Calories • $12 280 Calories IRISH APPLE COOLER Jameson Irish Whiskey, Absolut Citron Vodka, Sour Apple Pucker, premium lemonade, lemon wedge, garnished with a mint sprig and apple balls $9 180 Calories • $12 270 Calories THE BLUE THING FROZEN MARGARITA Sauza Gold, blue Curaçao, premium sour mix, agave, garnished with a lime $10 250 Calories • $13 380 Calories TRIPLE TEQUILA MARGARITA Avion Silver, 1800 Reposado, Sauza Gold, Cointreau, premium sour mix, salt rim, garnished with a lime wedge $11 250 Calories • $14 380 Calories
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Dessert Wine Ports Cognac Scotch Desserts Teton Coffees
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Cream of the Crop Boiled Dinner
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Alcoholic Strength in Cream Liqueur
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970-325-4386 Céad Mile Failte
Céad Mile Failte 726 Main Street Ouray, Colorado 81427 970-325-4386 www.obrienspubouray.com 30 APPETIZERS BURGERS All of our burgers are served with your choice of french Pub Wings fries, pub-made potato salad or coleslaw Jumbo chicken wings tossed in spicy wing sauce, Guinness BBQ, or the owner’s favorite, Old Bay seasoning. Darby O’gill Burger 14 Six 7.5 One Dozen 13.5 A Gourmet Irish burger topped with corned beef, cabbage, Irish cheddar and our own pub-made aioli. Spicy Leprechaun Balls 6 Crispy new potatoes tossed in our spicy wing sauce and Classic Burger 11 sprinkled with crumbled bleu cheese. ½ pound premium burger served on a toasted bun with romaine, tomato and onion. Chicken O’tenders 9 OURAY Hand battered chicken tenders served with your choice of Vegetarian Black Bean Burger 10 our Guinness BBQ sauce or ranch dressing. Topped with a roasted red pepper and served on a toasted bun. Battered Onion Rings 7 Battered onion rings served with a side of our own Grilled Chicken 11 Guinness BBQ Sauce. Grilled chicken breast topped with a roasted red pepper and provolone cheese. Irish Egg Rolls 8 YEAR-ROUND Homemade fried egg rolls stuffed with corned beef, cabbage and potatoes served with a side of spicy dijon. PUB SPECIALTIES Corned Beef And Cabbage 11 Slow cooked brisket served with sauteed cabbage and PUB SANDWICHES served with red potatoes. All of our sandwiches are served with your choice of Bangers & Mash 12 french fries, pub-made potato salad or coleslaw Pub-made bangers served with homemade mashed Classic Reuben 12 potatoes, Irish cheddar and Guinness gravy.
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Irish Cream Technical File
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Holiday Entertainment 2011
A special holiday supplement to the Castine Patriot, Island Ad-Vantages and The Weekly Packet. Also online at www.penobscotbaypress.com. November 17, 2011 A guide to making the holidays special with information about local celebrations, events and the organizations that support the community. Featuring ◆ Holiday Traditions and Memories, pgs. 2-3 ◆ Harry Kaiserian’s Holiday Food, pgs. 8-9 ◆ Gifts for Child Development, pg. 4 ◆ Local Events, pgs. 6-7, 10-11 2 Holiday Entertainment Special Section, November 17, 2011 Holidays create traditions and evoke memories from years past by Anne Berleant and Jessica Brophy the Island Nursing Home and the Penobscot Francis Bray—Penobscot Nursing season was filled with church activities. “For 32 The holidays are a time for togetherness and Nursing Home. Home years I taught Sunday school,” said Marion, family, for making and sharing memories and who lived in South River, N.J. “World War I changed everything.” Francis for traditions. Often the traditions and reminis- “The First Reform Church was a small Mary Cousins—Island Nursing Bray was born in Hartford, Conn., but moved to cences of holidays are some of the best memo- congregation, mostly European immigrants and Home Orland as a child after the war began. She ries of childhood. As 104-year-old Mary their children,” Marion continued. “Everything “One of my favorite memories was listening stayed in Maine with her mother and four Cousins put it, “everything was wonderful was family oriented then.” for Santa,” said Mary Cousins. “I loved Santa, I brothers and sisters in a house on Castine Road when I was that age.” Marion and her family used to go caroling believed in Santa until I was 12 years old.
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COCKTAILS - - - Section One
CAFE ROYAL COCKTAIL BOOK Compiled by W. J. TARLING Illustrated by FREDERICK CARTER Decorated by THE CHEVRON STUDIO PUBLICATIONS FROM PALL MALL LTD 43 DUKE STREET, ST. JAMES', LONDON, S.W.i MADE AND PRINTED IN GREAT BRITAIN BY THE SIDNEY PRESS LTD., LONDON AND BEDFORD [Sketched by Wykeham Studios ALL Royalties derived by W. J. Tarling from this book are to be equally divided between The United Kingdom Bartenders' Guild Sickness Benefit Fund and The Cafe Royal Sports Club Fund. Contents COCKTAILS - - - Section One OTHER DRINKS - - Section Two INDEX to names of cocktails whose vast number prevents inclusion of . recipes in this book - - - Section Three GLOSSARY - - - Section Four Coronation Edition 1937 Preface O compile this book of Cocktails has been no easy task since it has entailed minutely examining over four thousand recipes, and to keep the book within reasonable bounds it has been only possible to give a selection of the most suitable cocktails. The majority of recipes are the originals of Members of the United Kingdom Bartenders' Guild, of which I have the honour to be President, and I can assure my readers that if they will follow these recipes carefully they will be able to enjoy many drinks with which they were hitherto unacquainted. Careful observation has shown that at the majority of Cocktail parties there is little variation in the cocktails offered, and each party is apt to have a monotonous repetition of Martini, Bronx, Manhattan, and White Lady Cocktails, all, I grant, very good cocktails indeed, but just as apt to be dull as continuous dinners at which the same soup, fish, meat and sweet are served.
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Wine 101: Mixology 101
Wine 101: During the seminar, Matthew Christoff from Bowler Wine will teach us about a few different grape varieties, methods of production, and a thoughtful approach to tasting and buying wine. For participants who would like to taste along, the following wines are suggested: - Light and Refreshing: Provençal Rosé or New York State Riesling (Dry or Off-Dry) - Light Bodied Red: Beaujolais (the Gamay Grape from France) or Willamette Valley Pinot Noir - Full Bodied Red: Chianti (Classico or not) or California Cabernet Sauvignon Those attending should feel free to taste through as many or as few of these selections as they would like, but tasting is not necessary to participate. Questions are encouraged! Mixology 101: This seminar, led by Matthew Christoff from Bowler Wine, will focus on spirits and their production, as well as a tutorial on how to make two very exciting cocktails. If those attending would like to make either of the cocktails, they should feel free to bring the ingredients listed below, along with some ice and a cocktail shaker. Mercy Maverick Mezcal Margarita - Mezcal (a smoky agave spirit, similar to tequila) - Lime zest and fresh lime juice - Fresh blueberries - Agave syrup or simple syrup - Orange bitters - Sea salt or kosher salt NYSACAC (Classic) Manhattan - Rye or Bourbon Whiskey - Sweet vermouth - Angostura bitters - Maraschino cherry (extra points for making your own!) We will learn how to make these cocktails and ways to apply these concepts to making many other types of cocktails. Questions are encouraged! .
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