DOCSLIB.ORG

Our Beverage List

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Our Beverage List Husk Charleston’s beverage program features artfully crafted cocktails, an extensive whiskey collection, and selected wines, showcasing artisan producers, small productions, and rare finds. Organized by soil type, the wine list represents the terroir in which the wines were grown and invokes a sense of place, celebrating the farmers and wine producers of the region. Constantly evolving, the wine list and beverage selections at Husk exemplifies the restaurant’s commitment to its ideology. Table of Contents Page 2 - Southern Soda, Southern Beer Page 3 - Husk Cocktails, Amendment XVIII Cocktails Page 4 - Husk Wine: Sparkling Wine, White Wine Page 5 - Husk Wine: Rosé & Orange Wine, Red Wine Page 6 - Husk Wine: Dessert Wine, Sherry, Port, Madeira, Vemouth/Aromatised Wines Page 7 - Husk Whiskey: Husk Single Barrels, Rarities, Flights Page 8 - Husk Whiskey: Bourbon Page 9 - Husk Whiskey: Bourbon, Rye, American Page 10 - Husk Whiskey & Spirits: International, Scotch, Bitters/Amari Page 11 - Husk Spirits: Vodka, Gin, Tequila, Mezcal, Rum, Brandy Page 12 - Husk Spirits: Liqueurs * Tap Page # to get back to the Table of Contents Southern Soda Blenheim Ginger Ale - Spicy Blenheim Ginger Ale is a ginger ale bottled by Blenheim Bottlers in Hamer (Dillon County) South Carolina, but was originally bottled in Blenheim (Marlboro County) South Carolina. It has deep roots in the Pee Dee region of South Carolina, as it was created by a local doctor in the 1890s by mixing Jamaican ginger and sugar with local mineral waters and dispensed as a tonic for dyspepsia. ......................................................................................................................................................................................................................................... 5 Nehi - Grape, Peach or Orange In 1924, Claud A. Hatcher overheard a route salesman describing a competitor's bottle size as being "knee-high." Thus began a line of fruit-flavored soft drinks ................................................................................................................................................................................................. 4 Sundrop In 1949, Charles Lazier scribbled down the formula for a revolutionary thirst quenching, authentic taste sensation, and gave it to his son Charles Jr. .......................................................................................................................................................................................................................... 4 Southern Beer The boom in the quality over quantity brewing landscape over the last several years has made serving a multitude of Southern beers a possibility, but also a responsibility. We seek out like-minded thinkers that focus on quality products. We aspire to have a balanced array of styles for each and every palate. Berliner Weisse - Creature Comforts, "Athena," Athens, GA | 5.3 ABV (12oz. can) ................................................................................................. 7 Helles Lager - Southern Barrel, Bluffton, SC | 5.2 ABV (12oz. can) .............................................................................................................................. 7 Mexican Lager-Lo-Fi, North Charleston, SC | 5.0 ABV (12oz can) ................................................................................................................................ 7 Blonde Ale - Edmund's Oast, "Something Cold," Charleston, SC | 5.0 ABV (16 oz. can) ....................................................................................... 8 Gose- Creature Comforts, "Tritonia" Athens, GA | 5.0 ABV (12 oz. can) .................................................................................................................... 7 IPA - Coast, "Hop Art" Charleston, SC | 7.7 ABV (12 oz. can) ........................................................................................................................................... 7 Stout - Munkle, "Silver Shoes" Charleston, SC | 6.1 ABV (12 oz. can) .......................................................................................................................... 7 Cider - Ship's Wheel, "Original," North Charleston, SC | 6.0 ABV (12oz. can) ............................................................................................................ 7 2 Husk Cocktails Depending on the time and place, we allow the bounty of what's in front of us to influence our drinks. Our bar is outfitted with an ever-changing menu rooted in classic cocktails and tippling traditions, all while mirroring the restaurant’s commitment to seasonality. A stroll through the garden, talk with a farmer or smell of what's cooking in the kitchen can conjure up a moment of inspiration. We try to take those moments, the smell, the thought, the revelation and put it in a glass for our guests to enjoy. Cheers! Wallflower Chamomile Infused Dolin Dry Vermouth, Ginger, Lemon, Honey, Lavender, Egg White ..................................................................................... 13 One Flew South Black Pepper & Coriander-Infused Tequila, Blended Family Peach, Aperol, Orange, Lime, Basil ................................................................................ 13 Good Intentions Gin, Montenegro, Salers , Lemon, Husk Meyer Lemon Bitters, Orange Bitters, Soda ............................................................................................ 13 Charleston Light Dragoon's Punch (Recipe from 1792 discovered in the Preservation Society of Charleston's archives) Brandy, Barbados Rum, Peach Brandy, Black Tea, Lemon Juice, Raw Sugar .............................................................................................................. 12 Primrose Path Vodka, Rose Geranium, Blackberry, Lemon, Charleston Breakfast & Mint Green Tea, Drambuie, Soda .......................................................... 12 Grandstand Smash Old Forester, Lemon, Bitter Orange, Mint .............................................................................................................................................................................. 12 HUSK Old Fashioned Bourbon, Local Rye, Byrrh, Angostura and Cherry Bitters, Orange Twist ................................................................................................................... 13 Refresher Course Vodka, Café Borghetti, Braulio, Cold Brew Coffee, Frangelico, Cocoa Bitters ........................................................................................................... 11 Barrel Aged Manhattan (Barrel rested for 30 days minimum) Our take on a classic with Whiskey, Vermouth and Seasonal Bitters ........................................................................................................................... 16 Amendment XVIII Cocktails Party like its January 17, 1920, or as many imbibing intellectuals know it, Prohibition! Inspired creations without the hangover. The Bookworm Hibiscus, Lime, Ginger, Soda .........................................................................................................................................................................................................6 Thyme on My Hands Grapefruit, Lemon, Pepper Spiced Rosemary & Thyme Honey ........................................................................................................................................6 Shrubs (Grapefruit, Ginger, Peach, Lemon ) Seasonal Shrub of your choice served with soda over ice .................................................................................................................................................6 3 HUSK Wine As an agricultural product, grapes show a breadth of characteristics from the place in which they are grown. Starting from the ground up, the soil is the foundation that creates the backbone for all grapes. Detailed below are the profiles of each soil type and the particular complexities they can attribute to a wine. Soil Type A = Alluvial (sand, clay, gravel, silt/loess, loam) soils have good water and nutrient retention, which can translate into a more opulent style of wine. Throughout the world, these are the most prolific vine soils and a good place to look for more fruit-forward, approachable and juicy wines. S = Sedimentary (limestone, chalk, silex/flint) rock soils are made from solidified mineral or organic deposits. These soils work like a sponge, wicking water away and storing it as reserves for the vines when water is scarce. Highly valued in cool climates because of its heat reflection capabilities, this is a good place to look for bright, balanced, mineral-driven wines and bubbles! M = Metamorphic (slate, schist, gneiss) rock soils are formed under pressure from another type of rock, with many color variations and mineral make-up. Dark colors retain and radiate heat, contributing to ripening, helping develop color and more interesting flavors in grapes. Wines can have an underlying mineral quality and can be quite powerful, yet balanced. I = Igneous (volcanic, basalt, pumice, granite) rock soils are formed by lava flows above and below the earth's surface. Volcanic soil is formed from molten lava and ash deposited from the earth's surface. Granite is a plutonic rock formed deep under the earth's surface. Resulting wines are typically powerful with an earthy, ashy element, often savory and complex. Angel Oak Wines The owners of Husk are proud to present The Angel Oak, wines created and bottled in our own
Load more

Recommended publications
  • The Canadian Wheat Board, Warburtons, and the Creative
    The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time.
    [Show full text]
  • 179 RICE HUSK USED AS a BREAD INGREDIENT Matheus Francisco
    Revista Brasileira de Produtos Agroindustriais, Campina Grande, v.20, n.2, p.179-184, 2018 179 ISSN: 1517-8595 RICE HUSK USED AS A BREAD INGREDIENT Matheus Francisco da Paz1, Roger Vasques Marques2, Camilo Bruno Fonseca3, Lauren Andrade Vieira4, Luciara Bilhalva Corrêa5, Érico Kunde Corrêa6 ABSTRACT The rice husk corresponds to approximately one fifth of the grain mass and is usually a devalued byproduct. However, it presents a significant amount of insoluble fibers, which may favor its use as a source of fiber in the human diet. On the other hand, the insertion of these fibers into baking may drastically affect the technological characteristics of the breads. In this context, the objective of this experiment was to evaluate the loss of cooking mass, the color of the crust and the crumb, and the specific volume of bread with inclusion of different rice husk contents in its formulation. For this, the rice husk was previously dried, milled with a gram weight fixed at 0.5 mm and mixed in bread formulations with substitution of wheat flour by rice husk in the following proportions, respectively: T1 (100: 0), T2 (95: 5), T3 (90:10), T4 (85:15) and T5 (80:20). The experiment was performed in triplicate and the data processed statically. The results demonstrated that there was no difference of specific volume and loss of mass between the formulations. However, in relation to color, the parameter of luminosity was largely affected, with a marked decrease in both crust and crumb, since there was greater substitution of wheat flour by rice husks.
    [Show full text]
  • BAR MENU a Comprehensive List of Goods
    BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Alex Negranza Sarah Cuneo Jeff Zillmann Bobby Heugel Isaias Praxedes 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 COUPOLE Vermont, Goat FISCALINI CHEDDAR California, Aged Cow OSSAU France, Raw Sheep SMOKEY BLUE Oregon, 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 BRANDY MONTH (ask for a full listing) 2 1 OZ POURS AMERICAN PEACH BRANDY Koval “Susan for President” ������������������������������������������������������������������������� 10 ARAK Razzouk ���������������������������������������������������������������������������������������������������������3
    [Show full text]
  • Identifying Whole Grain-Rich One... Is As Easy As One... Two... Three
    Identifying Whole Grain-Rich Is as easy as One... Two... Three... One... Food is labeled as Whole Wheat. If the packaging has “Whole Wheat” anywhere on the package (not just Whole Grain), then look no further. This product is considered whole grain-rich and is creditable. WGR1 Two... Rule of Three A whole grain is listed as the first ingredient (or the second after water) and the next two grain ingredients are creditable which include whole grains, enriched grains, bran, and germ. Otherwise known as the rule of three. Whole Grain #1 2nd Grain Ingredient Whole Corn, Sunflower and/or Canola Oil, Whole INGREDIENTS: 2 Wheat, Brown Rice Flour, Whole Oat Flour, Sugar, Salt, Natural WGR Flavor, and Maltodextrin (Made from Corn). CONTAINS A WHEAT INGREDIENT 3rd Grain Ingredient Exception to the Rule of Three If second and/or third grain ingredient follows this statement: “contains less than 2% of each of the following...”, as long as the first ingredient is a whole grain, this product is creditable as WGR. Whole Grain #1 INGREDIENTS: Whole Wheat Flour, Water, Soybean Oil, contains 2% or less of each of the following: Yeast, Sugar, Dried Honey Solids, Leavening (Sodium Aluminum Phosphate, Baking Soda), Salt, Dough Conditioners (Enzymes), Fumaric Acid, Calcium Propionate (Preservative). CONTAINS WHEAT Statement CACFP is an indicator of quality child care. Identifying Whole Grain-Rich Three... FDA Statement One of the following FDA statements are included on the labeling: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.” “Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.” WGR3 Alternative option..
    [Show full text]
  • Revolution White Solera MV
    Revolution White Solera MV Bioweingut Johannes Zillinger Winemaker: Johannes Zillinger Region: Niederösterreich, Austria Grapes: Chardonnay (50%), Scheurebe (25%), Riesling (25%) Profile: Apricot, Christmas spices, brioche, a bit of terra cotta. The Chardonnay provides fruit, weight, texture. The Scheurebe is there for floral characteristics. The Riesling solera is the structural backbone of the wine, it is there for acidity and a rocky mouthfeel. Grape Growing: Certified organic and Demeter bio-dynamic. Johannes uses Demeter treatments 500 (horn manure), 501 (horn kiesel mountain crystal) and 507 (herbs and valerian to help with frost and vine relaxation). A small group of local winemakers co-produce the fermented manure 30km from the vineyard. Needless to say, all grapes are manually harvested. Winemaking: The Chardonnay is added whole bunch pressed into 500L Georgian Qvevri (amphorae). The qvevri is sealed and left underground for 6 months, after which the wine is removed, and very loosely racked off the solids. The finished result is then blended with two different soleras. The first solera contains 6 vintages of Riesling (2013-2018) the other has 3 vintages of Scheurebe (2016-2018). Both soleras are kept in stainless steel to preserve freshness. After this, the resulting wine is never filtered, never sulfured, and finally bottled. (Bottled, April 24, 2019) More About the Wine: The "Solera-System" of Riesling which has been built up since 2013 gives character to this wine. Structure comes out of the must fermentation of Chardonnay from selected berries and grapes which is done in amphoras of 500 liters. The revolutionary taste of this Alc: 12.5% wine is the result of nothing added nothing removed winemaking.
    [Show full text]
  • Wine List 2021 P1
    SIGNATURE COCKTAILS WINES BY THE GLASS AWRY LEMON 12 REDS OLD OVERHOLT RYE WHISKEY, CYNAR ARTICHOKE AMARO, B&B, BUBBLES LEMON JUICE, ANGOSTURA BITTERS ALVERDI 8/28 HOUSE SPARKLING WINE 7/25 SANGIOVESE. 2019. RUBICONE, ITALY CHAMPAGNE JAM 10 NV. SELECTIONS VARY. LUKSUSOWA VODKA, , LEMON JUICE, INQUIRE FOR CURRENT FEATURE HOUSE SPARKLING WINE, & HOUSE GRAPEFRUIT MARMALADE BLOCK NINE 9/32 MIA CANTINA 8/32 PINOT NOIR. 2019. CAIDEN'S VINEYARD, NAPA VALLEY, CALIFORNIA MOSCATO. NV. ITALY. DIESEL THERAPY 12 400 CONEJOS MESCAL, DOMAINE CANTON GINGER LIQUEUR, MARQUES DE CACERES 9/32 JOSEPH SOMMER 9/32 MARASCHINO LUXARDO, SELECT APERITIVO, PINEAPPLE JUICE, DORNFELDER. 2018. BRUT CAVA. NV. SPAIN. HOUSE TAMARIND PUREE, LIME PEEL RHEINHEISSEN, GERMANY J.B.G.&T. 8 WHITES & ROSE BLACKBURN 10/36 JAILHOUSE BATHTUB GIN (MADE FROM WHEATLEY VODKA CABERNET SAUVIGNON. 2018. INFUSED WITH BOTANICALS), TONIC WATER, PASO ROBLES, CALIFORNIA & A LIME WEDGE VILLA WOLF 9/32 PINOT NOIR. 2019. CHATEAU DE SAINT COSME 10/36 KITE 10 PFALZ, GERMANY "LITTLE JAMES' BASKET PRESS RED", LEMON VERBENA-INFUSED WHEATLEY VODKA, GRENACHE (SOLERA BLEND). 2020. GREEN CHARTREUSE, PIERRE FERRAND DRY CURACAO, BARBEBELLE 10/36 VIN DE FRANCE, RHONE VALLEY, FRANCE MARTINI ROSSI BIANCO VERMOUTH, LEMON JUICE, GRENACHE/CINSAULT/SYRAH ROSE. 2020. SIMPLE SYRUP, LEMON WHEEL COTEAUX D'AIX-EN-PROVENCE, FRANCE POWERS 10/36 MERLOT. 2016. O.B.O.F. 8 VILLA LOREN 8/28 COLUMBIA VALLEY, WASHINGTON OLD OVERHOLT RYE WHISKEY, SUGAR, ORANGE PEEL, PINOT GRIGIO. 2019. PEYCHAUD'S & ANGOSTURA BITTERS, VENETO, ITALY GARZON 11/ 40 BIG HOUSE CHERRY CABERNET FRANC RESERVA. 2019. FRISK 8/28 GARZON, URUGUAY SANFORDING 11 RIESLING.
    [Show full text]
  • Marlboro County RESOURCE GUIDE
    Marlboro County RESOURCE GUIDE Bennettsville Blenheim Clio McColl Tatum Wallace ii Purpose The Marlboro County Resource Guide was created through the “It’s Good To Be Home” campaign, a partnership of the Marlboro County Economic Development Board and Marlboro Electric Cooperative. It is designed as a resource of information about Marlboro County for 8th grade teachers in the county and to promote the positive attributes of Marlboro County. UPDATES TO THE GUIDE CAN BE FOUND AT visitbennettsville.com 2 Table of Contents 3 History of Marlboro County 5 · Historic towns 6 · Bennettsville Historical sites 9 · Historical markers in Marlboro County 15 · Important sons and daughters of Marlboro County 15 · Fast facts about Marlboro County 16 Government 17 Economic development 18 Education 19 Healthcare 20 Civic and community involvement 21 Culture 22 Recreation 23 Genealogy research 24 Resources 25 Glossary 29 Activities 33 Acknowledgements 3 HISTORY History of Marlboro County IT’S GOOD TO BE HOME IN MARLBORO COUNTY! With an historic past and promising future, Marlboro County is proudly called home by many people. Beautifully restored homes and downtown Bennettsville, quaint neighborhoods, close communities and diverse industries make Marlboro County the place of choice to live, work and play. Marlboro County is made up of eclectic towns and communities that include the county seat of Bennettsville as well as McColl, Clio, Blenheim, Tatum and Wallace. Cotton made this a wealthy part of South Carolina prior to the Civil War and up to the early 1900s. Today, Marlboro County is part of the “Cotton Trail”, a heritage tour that Downtown Bennettsville in the 1800s.
    [Show full text]
  • Reciprocal Access in US/Canadian Grain Trade Background Issues for the US Grain Trade
    AE 98001 January 1998 Reciprocal Access in U.S./Canadian Grain Trade Background Issues for the U.S. Grain Trade* William W. Wilson and Bruce L. Dahl ** *Special paper prepared at the request of the USDA/FAS for discussion. **Professor and Research Scientist, Department of Agricultural Economics, North Dakota State University, Fargo. Acknowledgments Constructive comments on this and earlier drafts were received from our colleagues, Demcey Johnson, Won Koo, George Flaskerud, Graham Parsons, Organization for Western European Cooperation (OWEC), and Frank Gomme (USDA). However, errors and omissions remain the responsibility of the authors. NOTICE: The analyses and views reported in this paper are those of the author. They are not necessarily endorsed by the Department of Agricultural Economics or by North Dakota State University. North Dakota State University is committed to the policy that all persons shall have equal access to its programs, and employment without regard to race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status, or sexual orientation. Information on other titles in this series may be obtained from: Department of Agricultural Economics, North Dakota State University, P.O. Box 5636, Fargo, ND 58105. Telephone: 701-231-7441, Fax: 701-231-7400, or e-mail: [email protected]. Copyright © 1998 by William W. Wilson and Bruce L. Dahl. All rights reserved. Readers may make verbatim copies of this document for non-commercial purposes by any means, provided that this copyright notice appears on all such copies. Abstract The purpose of this paper is to review past trade relations in the grains sector between the United States and Canada and to document trade barriers and the potential for the evolution of reciprocal trade.
    [Show full text]
  • Egyptian Wheat
    Salah Gowayed (Autor) Egyptian Wheat https://cuvillier.de/de/shop/publications/912 Copyright: Cuvillier Verlag, Inhaberin Annette Jentzsch-Cuvillier, Nonnenstieg 8, 37075 Göttingen, Germany Telefon: +49 (0)551 54724-0, E-Mail: [email protected], Website: https://cuvillier.de Chapter 2 Egyptian Wheat: A Review Chapter 2 Egyptian Wheat: A Review Wheat (various species of the genus Triticum) is a grass with so many important uses that it is cultivated worldwide. Wheat is one of the first cereals known to have been domesticated. Wheat is not only an important crop today, it has also influenced human history. Wheat was a key factor enabling the emergence of city-based societies at the start of civilization because it was one of the first crops that could be easily cultivated on a large scale, and had the additional advantage of yielding a harvest that provides long-term storage of food. Bread wheat is known to have been grown in the Nile Valley by 5000 BC and it is believed that the Mediterranean region was the centre of domestication. The archaeological record suggests that this first occurred in the regions known as the Fertile Crescent, and the Nile Delta. The civilization of West Asia and of the European peoples has been largely based on wheat. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, cookies, cakes, pasta, noodles and couscous; and for fermentation to make beer, many different alcoholic spirits including grain whiskey and vodka, and recently, biofuel. The husk of the grain, separated when milling white flour, is bran.
    [Show full text]
  • {Bowtie Barbecue Co. House Cocktails + Whiskey + Spirits + Beer + Wine + Whiskey Flights|
    {BowTie Barbecue Co. House Cocktails + Whiskey + Spirits + Beer + Wine + Whiskey Flights| It’s the BowTie Barbecue Co. $4 Happy Hour Pours of Draught Beer. With our Special Guests: -16 oz Pours- $4 COCKTAILS $4 Cherry Street Brewing Co-op. Dirty Frenchman. French Saison. 6.2% Cumming, GA. 6 Cherry Street Brewing Co-op. Summer Fling. Watermelon Blonde. 4.8% Cumming, GA. 6 Draft Tiki Sangria – Red Wine, Fruit Cherry Street Brewing Co-op. Cherry Limeade. Berliner Weisse. 4% Cumming, GA. 6 Bourbon Punch – Larceny Bourbon, Amaretto, Ginger Beer Hi-Wire Brewing Co. Hi-Wire Lager. Lager. 4.6% Asheville, NC. 6 Coastal Empire Beer Co. Tybee Island Blonde. Kolsch Style Ale. 4.7% Savannah, GA. 5 Jose Margarita – Jose Cuervo Gold, House Sour Mix, Triple Sec Southbound Brewing Co. Hop’lin. India Pale Ale. 6.3% Savannah, GA. 6 Beerbon On the Rock – Jim Beam, Lager, Lemon Juice Monday Night Brewing. Nerd Alert. Pseudo-Pilsner. 5% Atlanta, GA. 6 $4 DRAUGHT BEERS $4 Red Hare Brewing Co. SPF 50/50. India Pale Radler. 4.2% Atlanta, GA. 5 Miller Brewing Co. Miller Lite. Lager. 4.2 % Milwaukee, WI. 4 All Beers are 12 oz pours $4 WELL LIQUORS $4 -12 oz Pours- Bourbon – Four Roses, Vodka – 13th Colony Cherry Street Brewing Co-op. Steppin’ Razor. India Pale Ale. 8% Cumming, GA. 6 Dogfish Head Brewing Co. Seaquench Ale. Session Sour. 4.9% Milton, DE. 6 Tequila – Jose Cuervo Gold, Gin – New Amsterdam Scofflaw Brewing Co. Basement. India Pale Ale. 7.5% Atlanta, GA. 7 Rum – Don Q Scofflaw Brewing Co.
    [Show full text]
  • Fall Catalog 2005
    4935 McConnell Ave #21, Los Angeles, CA 90066 (310) 306-2822 Fax (310) 821-4555 FallFall CatCatalogalog 20052005 www.BeverageWarehouse.com Beverage Purveyors Since 1970 OPEN TO THE PUBLIC MON-SAT 9am-6pm & SUN 10am-4pm Delivery & Shipping Available Call us today for more details! Brandy Gran Duque D Alba A modern expression of the heroic strength and courage shown by the Gran Duque de Alba, Don Fernando Alvarez de Toledo, Grand Duke of the Regiment of Flanders. The brand Gran Duque de Alba was acquired in 1993. The pale bottle of Gran Duque de Alba Solera Gran Reserva has an unusual, voluptuous shape. On the center of the label, circled in gold, is a portrait of the famous Duke. Mahogany color with gold highlights. Complex bouquet of oak, prune and sherry. Velvety texture with flavors of caramel, chocolate and orange, with a long finish. Calvados -Apple Brandy 10430 Busnel RS VSOP . .$34.95 10637 Captian Apple Jack . .$15.95 12170 Coeur De Lion VSOP Pays d Auge . .$63.95 12997 Noble Dame . .$21.95 Asbach Uralt Brandy Amber. Spicy, dried fruit and raisin aromas. A soft entry leads to a dryish medium-bodied palate with wood spice and mild dried fruit notes. Finishes with a fruity, peppery fade of lean wood notes and peppery alcohol. Pleasant wood and spice notes, but not a lot of complexity. Osocalis Rare Alambic Osocalis first public release is our Rare Alambic Brandy; a blend of Colombard, Pinot Noir, and other Coastal Callifornia grape varieties. Osocalis is a small, artisanal distillery in Soquel, California.
    [Show full text]
  • Winter Reading
    $7 • WINTER 2015 • A QUARTERLY PUBLICATION FROM THE SOUTHERN FOODWAYS ALLIANCE Winter Reading MAHALIA JACKSON’S GLORI-FRIED CHICKEN PAGE 39 PEACHES AND CIVIL RIGHTS IN MIDDLE GEORGIA PAGE 39 FEATURES 24 32 38 FLAG GLORI-FRIED THE GEORGIA ISSUE #58 PIZZA AND PEACH IN BLACK WINTER 2015 Chris Offutt GLORI-FIED AND WHITE Alice Randall Tom Okie 2 FIRST HELPINGS 48 SOME LIKE IT HOTTER Sandra Beasley 6 SOMBREROS OVER THE SOUTH 50 INDIANOLA SUNRISE Gustavo Arellano Sandra Beasley 10 THE CORNBREAD 52 LOST FAST FOOD QUESTION FRANCHISES Allison Burkette Brooke Hatfield 12 CORNPONE 57 DEEP FRIED FORTUNE Allison Burkette Sandra Beasley 14 ELECTRIC JELL-O 58 FULANI JOURNEY Lora Smith William Boyle 20 LAGOS OR BUST 62 2015 SFA AWARD Courtney Balestier WINNERS Cover photo by ALLISON V. SMITH Denny Culbert southernfoodways.org 1 Winter 2015 Every Christmas Eve, my mother TRADITIONS ARE serves a congealed salad. She fills in- NOT ACCIDENTS. GRAVY #58 WINTER 2015 dividual dome-shaped tin molds with THEY ARE THOSE cherry Jell-O, chopped nuts, and fruit cocktail. When it’s time to set the table, RITUALS OF she turns each mold out onto a bread- THE PAST THAT and-butter plate lined with a leaf of WE CHOOSE TO Bibb lettuce. Had I stopped to think CARRY FORWARD First Helpings about it when I was younger, I might WITH US. have guessed that this tradition be- longed to my grandmother, and that forging our own food traditions. (It my mother continued the practice out turns out that I’m more like my mom A WIGGLY TRADITION of respect.
    [Show full text]