Pullman Signature Cocktails ___

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Pullman Signature Cocktails ___ Passionate Scene Manny David’s award winning cocktail. Bacardi rum & strawberry liqueur shaken with orange, lime, topped with lemonade & passionfruit pulp Botanic Dungeon Refreshing drink combining Botanic Australis gin with kiwi fruit, cucumber, mint & ginger ale Murasame Straight from Japan, Shochu sake mixed with Drambuie & lemon juice Sharing Cocktails ___________________ Sangria Red or white, the choice is yours. Serves 2 The Caribbean Captain Captain Morgan Spiced & Tanqueray stirred with orange, lime & mint & topped up with ginger ale. Serves 2 Sour Cocktails _________ Amaretto Sour An all-time favourite brings sour and sweet together perfectly balanced. Galliano Amaretto with lemon & pineapple juice New York Sour Jack Daniel’s with sour mix finished with a red wine float Tropical FNQ Cocktails ____ Paloma Citrus influenced cocktail featuring Jose Cuervo tequila, lime & grapefruit & lemonade Strawberry Crush Very refreshing and fruity drink; muddled strawberries, Absolut vodka and strawberry liqueur Wellbeing Cocktails – (using the health benefits of Dilmah tea) Pullman Rose Strawberry liqueur shaken with Cointreau, cranberry juice, French rose vanilla tea & lemon lime tea infusion Summer Peach Classic Dilmah Earl Grey tea with Canadian Club, peach liqueur & pear peach tea infusion. Dessert Cocktails ______ Chocolatini Love creamy, silky cocktail? We got you covered with Baileys, Tia Maria, Mozart chocolate, cream & chocolate sauce Cheesecake Martini Sweet tooth? Look no further; Absolut Vanilla stirred with butterscotch & Liquor 43 Don’t Feel Like alcohol? _____________________ Dr Feel Good Fresh pineapple, strawberry purée, orange juice, sweet & sour mix, Monin vanilla syrup Mango and Lychee Martiniless Mango Nectar and Lychee blended with ice producing a refreshing virgin martini All traditional cocktails and your personal favourites also available on request .

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Shochu Sparkling Cocktails Beer Sake Wine
COCKTAILS 15 HIGHBALL Whisky & Soda 15 UME PALOMA Tequila, Japanese Plum, Grapefruit Soda, Lime, Sea Salt 16 SAKURA MARTINI Sake, Gin, Maraschino, Cherry Blossom 16 KYOTO OLD FASHIONED Rice Vodka, Juniper, Sencha, Matcha 16 PLUM SAZERAC Bourbon, Slivovitz, Absinthe 16 SESAME MILK PUNCH Shochu, Toasted Sesame, Cream 16 FAR EAST SIDE Sake, Tequila, Shiso, Lemon, Elderﬂower, Yuzu Bitters 16 HONEYDEW DAIQUIRI Rum, Melon, Lime, Pastis 16 KOJI-SAN Shochu, Mezcal, Celery, Lime, Dashi 16 YUZU - SANSHO SOUR Gin, Yuzu, Lemon, Sansho Pepper SAKE 14/75 OZE NO YUKIDOKE 尾瀬の雪解け Junmai, Gunma 14/75 RYUJIN 龍神 Ginjo, Gunma 15/__ HAKKAISAN 八海山 Kijoshu, Niigata SHOCHU 12 HYAKU Rice, Kumamoto 12 MIZU NO MAI Barley, Saga 13 IICHIKO - SAITEN Barley, Ooita 12 TOMI NO HOZAN Sweet Potato, Kagoshima SPARKLING 16/85 ALTA LANGA BRUT - ENRICO SERAFINO Pinot Nero - Chardonnay, Piedmont 17/95 TATENOKAWA 楯の川 Junmai Daiginjo, Yamagata WINE 13/55 CASTELLO DI BOSSI ROSE Sangiovese - Cabernet Sauvignon, Tuscany BEER 8 STILLWATER EXTRA DRY Sake Style Saison NON-ALCOHOLIC 8 TOKYO LEMONADE Yuzu, Shiso, Lemon JAPANESE WHISKY (2oz/1oz) 70/35 AKASHI - 5YR SHERRY CASK Caramel, Dried Apricot, Jasmine 60/30 AKASHI - 3YR SAKE CASK Walnut, Apple, Leather 60/30 AKASHI - SINGLE MALT Clove, Anise, Rich Malt 60/30 CHICHIBU - US EDITION Prominent Vanilla, Dried Fruit, Oak 80/40 CHICHIBU - PORT PIPE Spiced Cranberry, Rose, Grapefruit 60/30 CHICHIBU - FLOOR MALTED Cereal Milk, Buttered Biscuit, Pepper 30/-- SUNTORY - YAMAZAKI 12YR Grapefruit, Toasted Coconut, Baking Spice 80/40 SUNTORY - YAMAZAKI
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Japan Wine Report 2012 Wine Annual Japan
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 2/21/2013 GAIN Report Number: JA3501 Japan Wine Annual Japan Wine Report 2012 Approved By: Steve Shnitzler, Director Prepared By: Sumio Thomas Aoki, Senior Marketing Specialist Kate Aoki, Intern Steven Ossorio, Intern Report Highlights: In 2012, the United States held a 7.7% value share of Japan's $1,037 million imported bottled wine market. This was an increase from the 7.5% share in 2011. Market share of bottles priced ¥500 JPY ($6.33) or under and ¥1000 – 1500 JPY ($12.66 – 18.99 USD) continue to increase. Bulk wine imports continue to grow as domestic Japanese wine companies bottle their own wine. Executive Summary: Executive Summary Distribution of Japanese bottled wine is approximately 900 thousand hectoliters. This plus 1.81 million hectoliters of imported bottled wines totaled 2.71 million hectoliters of wine distributed in Japan. The Japanese wine market continues to be very competitive. Although 50 countries supply wine to Japan, ten countries account for approximately 96% of the imported volume. On-premise consumption continues to increase as the Japanese economy improves and wine becomes more generally affordable. Upscale Japanese izakaya restaurants are performing quite well, and standing wine bars are becoming more popular, particularly among middle-aged and older men. Off-premise o Off-premise consumption has increased as well. Supermarkets are carrying more inexpensive (under ¥1000 JPY or $12.66) wines, and premium wines are increasingly being consumed from online sources.
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Ultimate Martini Contemporary Cosmopolitan Lemon Drop
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Beer & Cocktails
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Top 50 Cocktails
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Yufuin Shochu
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Genetic and Phenotypic Differentiation Between Winemaking and Wild Strains of Saccharomyces Cerevisiae Katie Hyma Washington University in St
Washington University in St. Louis Washington University Open Scholarship All Theses and Dissertations (ETDs) 5-24-2010 Genetic and Phenotypic Differentiation between Winemaking and Wild Strains of Saccharomyces cerevisiae Katie Hyma Washington University in St. Louis Follow this and additional works at: https://openscholarship.wustl.edu/etd Recommended Citation Hyma, Katie, "Genetic and Phenotypic Differentiation between Winemaking and Wild Strains of Saccharomyces cerevisiae" (2010). All Theses and Dissertations (ETDs). 888. https://openscholarship.wustl.edu/etd/888 This Dissertation is brought to you for free and open access by Washington University Open Scholarship. It has been accepted for inclusion in All Theses and Dissertations (ETDs) by an authorized administrator of Washington University Open Scholarship. For more information, please contact [email protected]. WASHINGTON UNIVERSITY IN ST. LOUIS Division of Biology and Biomedical Sciences Evolution, Ecology, and Population Biology Dissertation Examination Committee: Justin Fay, Chair Jim Cheverud Barak Cohen Ken Olsen Barbara Schaal Heather True-Krob GENETIC AND PHENOTYPIC DIFFERENTIATION BETWEEN WINEMAKING AND WILD STRAINS OF SACCHAROMYCES CEREVISIAE by Katie Elizabeth Hyma A dissertation presented to the Graduate School of Arts and Sciences of Washington University in partial fulfillment of the requirements for the degree of Doctor of Philosophy December 2010 Saint Louis, Missouri copyright by Katie Elizabeth Hyma 2010 Abstract Traditionally, Saccharomyces cerevisiae has been associated with wine, beer and bread production, yet wild strains have also been isolated from natural habitats. While all strains of S. cerevisiae as well as other Saccharomyces species are capable of wine fermentation, a genetically distinct group of S. cerevisiae strains is primarily used to produce wine.
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