Pi Pineapple Caipirinha $11 Coconut Mojito $10 Berry Motito $11 Cucumber Mojito $10 Key West Lemonade $9 Key Lime Marga

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Pi Pineapple Caipirinha $11 Coconut Mojito $10 Berry Motito $11 Cucumber Mojito $10 Key West Lemonade $9 Key Lime Marga

Pi Pineapple Caipirinha $11 Leblon Cachaca, muddled pineapple, lime, sugar Coconut Mojito $10 Cucumber Chili Margarita $11 RumHaven Coconut Rum made with fresh cane sugar and coconut water, mint, lime, Cucumber and Chili Infused tequila, fresh squeezed lime, agave nectar sugar, coconut cream Somo Bloody Mary $11 Berry MoTito $11 House blended special recipe with muddled fruit, spicy green beans, olives Tito’s Vodka, muddled seasonal berries, mint, lime, sugar Shipwreck Rum Punch $18 Cucumber Mojito $10 Five flavors of Don Q Rum with fresh squeezed orange, pineapple and tropical juices in an Cucumber Vodka, muddled mint, lime, sugar extra-large 32oz bucket Key West Lemonade $9 Key Lime Colada $11.5 Smirnoff Citrus, sour mix, cranberry, splash of sprite Our famous Pina Colada recipe with a floater of KeKe Beach Key Lime liqueur Key Lime Margarita $11 Banana Hammock $11.5 Sauza Hornitos Lime Tequila, KeKe Beach Key Lime liqueur, fresh squeezed lime Don Q Cristal Rum,Strawberry Daiquiri swirled with banana puree Lime in the Coconut Margarita $12 RumRunner $12.5 Herradura Silver tequila, coconut cream, fresh squeezed lime, agave nectar Don Q and Captain Morgan spiced rum, banana liqueur and blackberry brandy, grenadine and lime juice with a float of 151 Pain Killer $10 Pusser’s rum, coconut cream, orange and pineapple juice Mango Colada $12.5 Our famous Pina Colada recipe blended with mango puree with a floater of Myers Dark Rum DRAFT BEER WINE $9 Landshark, Bud Light, Islamorada IPA, Shock Top, CAN BEER Sauvignon Blanc, Chardonnay, Pinot Grigio, Florida Craft Draft, Wynwood Brewery Draft Amstel Light, Angry Orchard, Budweiser, Bud Light, Pinot Noir, Cabernet, Merlot, Moscato, Rose, Coors Light, Corona, Corona Light, Guinness, -Ask your server about our rotating drafts- Prosecco Heineken, Michelob Ultra, Miller Lite, Stella O’Doul’s – Non alcoholic ALL DAY MENU Peel And Eat Shrimp(1/2 lb) cocktail sauce, lemon……….…………………...$14.00 House Chips & Salsa Fenway Frank tortilla chips, mild house made salsa……….$7.00 Kayem hot dog, served with chips…………… $7.00 Sausage Grinder Boneless Wings sausage link, pickled peppers, chips………..$10.00 wing sauce, celery, blue cheese……………….$10.00 Rib Tips Smoked Fish Dip pecan smoked, barbeque sauce……………. $10.00 pita chips…….………………………………………..$11.00 House made Flatbreads Chicken, roasted tomato, pesto…………….$7 Bbq, pulled pork, red onions, pineapple……….$7 Margarita-pesto, fresh mozzarella,seasonal tomatoes……….$7 Pepperoni, mozzarella……………………..$7 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness Please inform your server of any food allergies prior to ordering - GF* - indicates item is gluten free - .

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The Bloody Mary Is the US's Most Popular Alcoholic Drink for Brunch
The Bloody Mary Is The US’s Most Popular Alcoholic Drink For Brunch (Video) For all those who celebrated more than they should have, National Bloody Mary Day serves up one of the world’s most popular hangover cures on January 1st. According to Food and Drink in American History: “Full Course” Encyclopedia by Andrew F. Smith, the Bloody Mary made its debut in Paris at The Ritz Hotel in 1921. Originally named the Bucket of Blood, it also went by the name Red Snapper. Petiot later left Paris and introduced the vodka, tomato juice, lemon juice, Worcestershire, cayenne, and salty cocktail to the New York King Cole Bar scene when prohibition ended. Some attribute the name to notorious Queen Mary Tudor, who executed hundreds of Protestants in the name of Catholicism during her short ﬁve-year reign from 1553 to 1558. Others claim Petiot’s girlfriend of the same name receives the credit. Using a celery stick to garnish a Bloody Mary originated in the 1960s at Chicago’s Ambassador East Hotel. A customer received their Bloody Mary without a swizzle stick. They grabbed a stalk of celery from the relish tray to stir his Bloody Mary and history was made. In the United States, the Bloody Mary is a common hangover remedy. It is thought to cure hangovers due to its combination of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). The Bloody Mary is the US’s most popular alcoholic drink for brunch. This drink has been called “The world’s most complex cocktail.” The name Bloody Mary is associated with a number of historical ﬁgures; particularly Queen Mary I of England.
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Strawberry Hibiscus Caipirinha and Fogo Caipirinha
Bar Fogo® at Home Fogo Caipirinha Brazil’s National Cocktail Serves 1 Ingredients 1 whole lime ice 2 Tablespoons white sugar lime wheel or stick of sugar cane 2 oz. Cachaça (garnish) Barware: Rocks glass, cocktail shaker, muddler, jigger Preparation 1. Cut lime in half and remove the core (this is the bitter part of the lime). 2. Slice the lime thinly and place in cocktail shaker with sugar. 3. Muddle lime and sugar to extract the natural juice of the lime. 4. Fill cocktail shaker with ice. Add Cachaça. 5. Shake vigorously to dissolve sugar. 6. Pour drink into rocks glass. 7. Add lime wheel or stick of sugar cane to garnish, as desired. BRAZIL ✦ UNITED STATES ✦ MEXICO ✦ MIDDLE EAST Bar Fogo® at Home Strawberry Hibiscus Caipirinha Serves 1 Ingredients 1/2 fresh lime, core removed 2 oz. Hibiscus-infused cachaça 2 Tablespoons white sugar ice 1/4 Cup fresh strawberries, diced small 3 orange half wheels (garnish) Barware: Rocks glass, cocktail shaker, muddler, jigger Preparation 1. Prepare Hibiscus-infused cachaça. Set aside. 2. Slice lime thinly and place in cocktail shaker with sugar and diced fresh strawberries. 3. Muddle lime, sugar, and strawberries to extract the natural fruit juices. 4. Fill cocktail shaker with ice. Add hibiscus-infused cachaça. RC-BFDRK-C-SHC-MAR17 5. Shake vigorously to dissolve sugar. 6. Pour drink into rocks glass. 7. Add orange half wheels to garnish. Hibiscus-Infused Cachaça Add 4 hibiscus tea bags to 1 Cup cachaça. Allow to infuse for 20 minutes. Remove tea bags and squeeze out excess liquid.
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Spicy Grapefruit Margarita. the RECIPE
THE RECIPE spicy grapefruit margarita. By halfbakedharvest I swear I have found the perfect amount of tequila, to lime juice, to fruity mixer for margs prep time 10 minutes total time 10 minutes servings 6 drinks 4.47 from 39 votes calories 207 kcal INGREDIENTS BIG BATCH MARGARITAS 1 1/2 cups silver tequila 12 ounces 2 cups grapefruit juice 16 ounces 3/4 cups fresh lime juice 1/4 cup agave nectar may also use honey 1-2 whole jalapeños halved (depending on how spicy you want your drink) slices lime + grapefruit for serving TO MAKE JUST ONE DRINK 1 1/2 - 2 ounces silver tequila 2 1/2 ounces grapefruit juice 1 ounce fresh lime juice 1 tablespoon agave nectar or more to taste 1-2 slices jalapeno depending on how spicy you want your drink slices lime + grapefruit for serving SPICY CHILI SALT RIM 1 tablespoon chili powder 1 tablespoon kosher salt 2 teaspoons granulated sugar INSTRUCTIONS SPICY CHILI SALT RIM In a bowl, combine the chili power salt and sugar. Mix well to combine. Use this mixture to rim your glasses. BIG BATCH MARGARITA Combine all the ingredients in a pitcher and stir to combine. Keep chilled in the fridge for 1-3 hours. Taste the drink every hour to check for spiciness. The longer you leave the jalapeño in the drink the spicier the drink will become. Once the drink is spiced to your liking, remove the jalapeños. When ready to serve, salt the rims of 4-6 glasses. Add ice to each glass and pour the margaritas over the ice.
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Mojito Recipe
The Mojito Possibly the most revitalising drink there is! The mojito evolved on Cuba, and they certainly know a thing or two about refreshment there. Specs: 60ml (2oz) white rum 20ml (2/3oz) fresh lime juice 20ml (2/3oz) sugar syrup 6 – 8 mint leaves Top soda water (optional) Crushed ice Mint sprig to garnish Equipment: A jigger A barspoon A highball glass A tea towel A wooden mallet/rolling pin A bar napkin (unless you're making this for yourself!) Method: First you need to crush your ice if you don’t have a crushed ice machine to hand. Some food processors are able to do it, otherwise wrap your ice securely in a tea towel or two and bash it with a wooden mallet or rolling pin until well broken up (although don’t stress too much, some larger and some smaller pieces are fine). Add all of your ingredients to your glass and fill with ice to just under the top of the glass. We don’t muddle – just give the mint a gentle clap – so as to keep the drink lighter and fresher, but if you do, do it gently. Place your barspoon in the glass and cover the top with the bar napkin. Churn through, add more ice and repeat until the glass is pretty much full and the mint is suspended through the drink. Top with a cap of crushed ice and some soda water if you like a little spritz. Garnish with a mint sprig, and enjoy! Suggested spirits: Bacardi, would have most likely been the original rum for this and we’ve stuck to it for it’s fresh grassiness.
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Margaritas • Mixed Drinks Tequilas • Beers Wines &
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The Flaming Spirit Ebook
THE FLAMING SPIRIT PDF, EPUB, EBOOK Ray B. Di Pietro | 128 pages | 19 Dec 1991 | AUTHORHOUSE | 9781585005116 | English | Bloomington, United States The Flaming Spirit PDF Book In honor of the inaugural celebration of this sacrament, we bring you recipes that incorporate fire and bring a dramatic conclusion to any meal. Yuliana Bourdin. Loosen the edges of the cake and invert onto a metal serving platter with a rim. Traveling the world since she was 3, she has developed a taste for the unknown that has followed her every step of her life in dining and drinking. This is a list only of ones mentioned in verifiable mainstream media sources. This year, in my country, The Dominican Republic, there was one of the biggest fires of the landfill Duquesa Vertedero, which filled the houses at the center of the city with toxic smoke. Meanwhile, his companions would pickpocket distracted onlookers. Untrained bartenders should refrain from handling fire. From my syncretic background between Spanish Catholicism, Haitian voodoo, and non- western philosophies like yoga, I parallel the word spirit with the word soul, the word presence, and the word energy. The flames are mostly for dramatic flair. The "blue blazer" does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. Placing a sugar cube inside the shell helps in two ways. Absinthe is traditionally prepared following the French ritual, in which sugar cubes are slowly dissolved into the absinthe by the pouring or dripping of ice-cold water over the cubes; the mixture of the water with the hydrophobic botanical oils in absinthe causes it to become cloudy, or louche.
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Cocktails Signature Cocktails Riverfront 11 Zaya Rum, Fresh Mint, Orange Juice, Pineapple
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2011-2019 Cocktail Class Recipe Book
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Contemporary Lowcountry Cuisine Hand Crafted Cocktails A.Lure
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Beaverton-Margaritas.Pdf
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RUM COCKTAILS Caipirinha Rum, Lime, Sugar...€7,90
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Maita’I” the Tahitian Word for “Good”
In 1953 the Matson Navigation Company commissioned Victor Bergeron to create a drink for their new hotel The Royal Hawaiian. Trader crafted it for some friends who were visiting from Tahiti, who then cried out, “Maita’i” the Tahitian word for “good”. Trader Vic then made a variation on the Mai Tai recipe adding pineapple juice, which is still served today at the hotel. mai tai ali’i mai tai this signature mai tai is made with the finest aged rums … appleton 21 year aged rum from jamaica, el dorado 15-year special reserve rum from guyana, ferrand dry curacao, freshly vic’s ‘44 muddled pineapple, orgeat, fresh our take on trader vic’s original lime juice, topped with our signature 1944 mai tai recipe made with coco-loco foam and bitters | 35 pyrat xo reserve rum, myers’s jamaican dark rum, ferrand dry curacao, orgeat, and freshly squeezed lime juice, served with a spent lime shell | 15 royal mai tai the royal hawaiian, a luxury collection resort classic…this is our original trader vic mai tai recipe bali tai made with fresh squeezed pineapple a curious topless take on a and orange juice, orange curacao, traditional mai tai, with its orgeat and local rums from the old effortless blend of fresh lime, lahaina distillery on maui | 15 koloa rum, lychee puree and black pepper syrup | 15 choco-tai so unique you have to try it! selva rey cacao infused rum, 96 degrees housemade kona coffee syrup, in the shade fresh lemon juice, bittermen’s cool off with this frozen delight … elemakule tiki bitters, captain morgan rum, fresh pineapple juice, fresh pineapple, with a float of passion fruit puree, old lahaina dark rum | 15 lime juice, orgeat, mint, topped with a float of old lahaina dark rum | 15 white wash topped with not one, but two floats! old lahaina silver rum, ferrand dry curacao, orgeat, fresh lime and pineapple juices, topped with a float of old lahaina dark rum and our signature coco-loco foam | 15 royal libations our modern twist on classic cocktails..
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