DOCSLIB.ORG

[ Social Absinthe ] [ Spirit Spotlight ] [ Social Cocktails ] GINN RUM

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
[ Social Absinthe ] [ Spirit Spotlight ] [ Social Cocktails ] GINN RUM [ social absinthe ] [ social cocktails ] all cocktails 10 dollars a little history On March 5, 2007, the French Lucid brand became GGIINN st the 1 legal absinthe to receive a COLA (Certificate of The 509 Label Approval) for importation into the United States Hendrick’s Gin, Aperol, elderflower, lemon juice, since 1912. Social offers traditional & artisanal absinthe rose flower water, sparkling wine with fountain service. Pouring up to 4 glasses at a time, The Hob Nob this is great to share with friends. Plymouth Gin, Green Chartreuse, absinthe, lime juice, dill syrup Absinthe List *with limited availability The Rembrandt Bols Genever, Vya Dry Vermouth, Tennyson Blanche / France / 12 Drambuie, orange twist Lucid / France / 13 Elderflower Gimlet Heritage / France / 12 Hendrick’s Gin, elderflower, lime juice, simple Nouvelle Orléans / France / 15 Vieux Pontarlier / France / 12 Pernod / France / 13 RRUUMM Mata Hari / Austria / 11 The JFK (Classic Daiquiri) Brevans H.R. Giger / Switzerland / 13 Crusoe Silver Rum, lime juice, simple syrup, Mansinthe / Switzerland / 11 frozen with liquid nitrogen Duplais Verte / Switzerland / 13 Seal of Approval Pacifique Verte / US (Washington) / 11 Gosling’s Black Seal Rum, Yellow Chartreuse, Sirene / US (Chicago) / 11 maraschino liqueur, lemon juice, simple, ginger beer Vieux Carre / US (Philadelphia) / 12 Spiced Mojito St. George / US (California) / 13 Crusoe Spice Rum, lime juice, mint simple, soda H2O, Ridge d'Absinthe Blanche / US (Montana) / 12 liquid nitrogen Caramel Libre [ spirit spotlight ] Crusoe Spiced Rum, lime juice, house made cola Fidencio Mezcal SSCCOOTTCCHH // IIRRIISSHH WWHHIISSKK((EE))YY Mezcal is a distilled spirit made from fermented agave. In **Surgeon General’s Warning order to be called a Mezcal, the spirit must meet certain Black Grouse Scotch, house caramel, Jada Bug requirements outlined by COMERCAM, the governing body espresso, cream, house made vanilla, smoked stout for mezcal. Fidencio Mezcal comes from Santiago Matatlán, Smoking Jacket Oaxaca. Black Grouse Scotch, lime juice, house made orgeat, Mezcal must come from one of the seven Mezcal producing Goslings ginger beer states in México. 1) Oaxaca, 2) Guerrero, 3) Guanajuato, 4) San The Craythur Luis Potosí, 5) Zacatecas, 6) Durango and 7) Tamaulipas Red Breast Irish Whiskey, apricot liqueur, lemon juice, Clásico is a traditional, Oaxacan mezcal roasted in a wood- simple syrup, old fashioned bitters fired earthen oven. The flavor is a complex balance of fruit, spice and smoke. (Fidencio Mezcal, Sanitago, Matatlan, Oaxaca) BBOOUURRBBOONN // RRYYEE // WWHHIITTEE Koval Distillery, Chicago (www.koval-distillery.com) Blank Stare Established in 2008, Koval is the first craft distillery within Bacon infused bourbon, Vya sweet vermouth, house Chicago's city limits since Prohibition. We source all of our made vanilla extract, orange zest grains, fruits, herbs, and flowers from the surrounding Conundrum Midwest region, and we make all of our spirits in house, Koval Bourbon, Madeira, absinthe, lemon, angostura entirely from scratch - from mashing to distilling, bottling to Johnny Hammersticks boxing. Buffalo Trace Bourbon, Campari, Jada Bug espresso Our founders, Robert and Sonat Birnecker, gave up academic infused Vya sweet vermouth, orange bitters careers to bring the distilling traditions of Robert's Austrian Ginger Whiskey Sour grandfather to America. They vowed to create a sustainable Four Roses Bourbon, ginger, lemon, simple family business with high quality and organic products. Koval Double Standard features small batch spirits distilled from 100% organic grain, Smooth Ambler White Whiskey, Ransom Old Tom Gin, avoiding the common industry practice of purchasing pre- lemon, simple, fresh mint essence made neutral grain spirit. Everything we make is certified organic and kosher and we are darn proud of it. TTEEQQUUIILLAA // MMEEZZCCAALL [ classic cocktails ] El Caballero Mezcal, orange juice, ginger beer, angostura Sazerac / 11 (circa 1873) Sin Nombre Bulleit Rye, Peychaud bitters, absinthe, sugar Corralejo Blanco, fresh ginger, house-made basil syrup, lemon juice The Vesper / 11 (circa 1953) Smoke, Sweet & Bitter Tito’s Vodka, Plymouth London Dry Gin, Lillet Blanc, lemon twist, served up Mezcal, Cynar artichoke liqueur, orange curaçao, orange bitters Pisco Sour / 10 (circa 1927) Under the Bridge Pisco, egg white, lemon, simple, Angostura Corralejo Blanco, absinthe, Green Chartruese, lemon juice, simple syrup Ramos Gin Fizz / 12 (circa 1888) Plymouth Gin, egg white, orange flower water, lemon & lime VODKA juice, simple, heavy cream, soda H2O VODKA State & Main Bourbon Manhattan / 9 (circa 1864) Tazo Passion Fruit Tea infused Tito’s Vodka, orange Buffalo Trace, bitters, Vya sweet vermouth flower water, lemon juice, simple syrup, flamed orange Unicorn Tears Caipirinha / 11 (traditional Brazilian recipe) Boyd & Blair Potato Vodka, lemon, lime & orange juice, Cachaca, lime, sugar raspberries, simple, house made vanilla extract, nitrogen Espresso Cocktail Dark & Stormy / 8 (circa 1919) Gosling’s Black Seal Rum, Gosling’s ginger beer Death’s Door Vodka, Jada Bug espresso, simple syrup, house-made vanilla extract, cream Blood & Sand / 10 (circa 1922) Lavender Cocktail Famous Grouse Scotch, Vya sweet vermouth, Tito’s Vodka, lemon juice, lavender flower syrup, vanilla cherry liqueur, orange juice, flamed orange, cherries The Bitter Tito’s Vodka, Angostura Bitters, elderflower, lime, Vieux Carre / 12 (circa 1938) house-made orgeat Bulleit Rye, Pierre Ferrand Cognac, Vya Sweet vermouth, Benedictine, Angostura & Peychaud’s bitters CCOOGGNNAACC // AAPPPPLLEE BBRRAANNDDYY Death in the Afternoon / 12 (circa 1935) First Growth Kubler Absinthe, Sparkling CAVA Applejack Brandy, Lillet Blanc, rye, Green Chartreuse, The Aviation / 9 (circa 1916) angostura bitters, orange twist Plymouth London Dry Gin, Luxardo Maraschino liqueur, Delorean Sidecar violet liqueur, lemon juice Cognac, Grand Marnier, lemon juice, orange bitters, sugared rim Monkey Gland / 10 (circa 1922) Flowering Garden Hendricks Gin, absinthe, orange juice, Applejack Brandy, Yellow Chartreuse, rhubarb shrub, house-made grenadine lemon, rhubarb bitters Black Tie Pimm's Cup / 10 (circa 1912) Cognac, Luxardo Amaretto, Pimm's #1, Hendricks Gin, lemon juice, simple syrup, soda Luxardo Maraschino Liqueur, twist Blue Bourbon / 16 (circa 1862, Jerry Thomas) Four Roses Bourbon, Green Chartreuse, BBEEFFOORREE,,, AAFFTTEERR OORR DDUURRIIINNGG Luxardo Maraschino liqueur, fire & ice Sangria, Social style Mai Tai / 10 (circa 1944) Grand Marnier, lemon, grenadine, Merlot, lime, orange, Crusoe Organic White Rum, Orange Curaçao, lime juice, soda house orgeat, rhubarb bitters The Dude Abides Tito’s Vodka, Kapali Cafe liqueur, Brady’s Irish Cream The Corpse Reviver #2 / 12 (circa 1901) Battle of Avein Plymouth Gin, Orange Curaçao, Lillet Blanc, lemon juice, Grand Marnier, apricot brandy, Aria CAVA sparkling Kubler Absinthe Velvet Rope Left Hand Milk Stout Nitro, Aria CAVA sparkling, Koval Brooklyn Cocktail / 12 (circa 1914) White Rye Whiskey Bulleit Rye, Vya Dry Vermouth, Aperol, Maraschino liqueur .
Load more

Recommended publications
  • Herbal Mixology : Bitters, Digestives and Aperitifs October 19, 2017
    10/16/2017 Herbal Mixology : Bitters, Digestives and Aperitifs October 19, 2017 GLEN NAGEL, ND HERBALIST AND MIXOLOGIST [email protected] M.E.E.T The Herbs My herbal philosophy Medicine making is a medicine. Smoking Kava Drink Experience is the best teacher, make it something to remember and experience Everyday practice your craft, your art. Taste is the teacher, the new active ingredient is Taste, smell, sight. 1 10/16/2017 Herbal Mixology: The New Paradigm The problem with herbal medicine The problem with mixed drinks Taste is the active ingredient Alcohol as medicine? Organoleptics: the way of senses Herbs as medicine The Bitters Herbal Mixology Defined The power of herbal phytochemicals driven into the blood stream by alcohol and wrapped in an organoleptically rich sensual experience. This is the magic and power to Herbal Mixology. The art and science of adding medicinal value and action to the world of tasty alcoholic drinks Bringing the value of medical tonics back to the roots of botanical medicine My path as an herbalist, naturopathic doctor Making medicine is medicine, DIY 2 10/16/2017 The Problem with Herbal Medicine Tincture are alcoholic and water extracts sold as food extracts Growing industry of nutritional supplements, quality issues In general the problem as medicine is taste and compliance 90 percent of medicinal herbs taste bad to the average patient. Placing herbs in tablet or capsules gives less value, as the power is in the organoleptic experience. The Problem with Mixed Drinks or Cocktails Mixology history comes partially from herbal medicine and partially from pharmacy After the end of Prohibition there was increasing commercialization of alcohol distillation Increasing acceptance of mixed drinks with high alcohol content Increase in bars and speakeasy selling good times, and pushing high-alcohol, high-tastes drinks Lead to over consumption of sugar and alcohol, which lead to negative health effects.
    [Show full text]
  • Media Release Angostura Bitters in World's Most
    MEDIA RELEASE ANGOSTURA BITTERS IN WORLD’S MOST EXPENSIVE COCKTAIL Port of Spain, Trinidad. 11 th October, 2012. World-renowned bartender Salvatore Calabrese, has broken the Guinness World Record for producing the most expensive cocktail with a Cognac-based drink, priced at 5,500 pounds sterling a glass. Product from a 1900 bottle of Angostura aromatic bitters, was used in the creation. Trinidadians should be proud. “Salvatore’s Legacy”, was concocted by Calabrese in front of an audience of London’s top bartenders at The Playboy Club in Mayfair yesterday. It is also the world’s oldest cocktail, containing a liqueur from 1770 and Cognac from 1788, around the time of the American Revolution and Captain Cook’s claiming of Australia. The cocktail, composed of 40ml of 1788 Clos de Griffier Vieux Cognac, 20ml of 1770 Kummel Liqueur, 20ml of 1860 Dubb Orange Curaçao and two dashes of Angostura Bitters from the 1900s, was bought by a friend and long term client of Calabrese. The successful attempt, to coincide with London Cocktail Week, was overseen by a Guinness World Records adjudicator. The previous record for the world’s most expensive cocktail was held by The Skyview Bar at the Burj Al Arab Hotel in Dubai, with a £3,766.52 a glass tipple. Calabrese, who has previously worked at Dukes Hotel in St James’s and The Lanesborough in Knightsbridge, is a vintage Cognac specialist. He has built a collection of fine and rare Cognacs worth over £1 million, dating back to the late 18 th century, many of which are displayed behind glass at Salvatore’s Bar at The Playboy Club.
    [Show full text]
  • Bitters , Digestives and Aperitifs March 20Th 2017
    Herbal Mixology : Bitters , Digestives and Aperitifs March 20th 2017 GLEN NAGEL, ND HERBALIST AND MIXOLOGIST [email protected] M.E.E.T The Herbs My herbal philosophy Medicine making is a medicine. Smoking Kava Drink Experience is the best teacher, make it something to remember and experience Everyday practice your craft, your art. Taste is the teacher, the new active ingredient is Taste, smell, sight. Herbal Mixology: The New Paradigm: Outline The problem with herbal medicine The problem with Mixed drinks Taste is the active ingredient Alcohol as medicine? Organoleptics: the way of senses Herbs as medicine The Bitters Herbal Mixology : Defined as The power of herbal phytochemicals driven into the blood stream by alcohol and wrapped in an organoleptically rich sensual experience: This is the magic and power to Herbal Mixology. The art and science of adding medicinal value and action to the world of tasty alcoholic drinks Bringing the value of medical tonics back to the roots of botanical medicine My path as an herbalist, naturopathic doctor Making medicine is medicine, DIY The problem with Herbal Medicine Tincture are alcoholic and water extracts sold as food extracts Growing industry of nutritional supplements, Quality issues In general the problem as medicine is taste and compliance 90 % of medicinal herbs taste bad to the average patient. Placing herbs in tablet or capsules gives less value as the power is in the organoleptic experience. The Problem with Mixed Drinks or Cocktail Mixology history comes from part herbal medicine and pharmacy After the end of probation there was the increasing commercialization of alcohol distillation Increasing acceptance of mixed drinks with high alcohol content Increase in bars and speakeasy selling good times, and pushing high alcohol , high tastes drinks Lead to over consumption of sugar and alcohol, which lead to negative health effects.
    [Show full text]
  • Just Amaro Or What Else? Herb Based Amari Stand in the Breach Again
    Just amaro or what else? Herb based amari stand in the breach again Herb based liqueurs and bitters date back to the age of the early conventual pharmacies. Some of them, with time, have become world famous classics. And now they come back to fashion in bars. By Erhard Ruthner After a good meal a “drop” is compulsory: an ancient wisdom of our grandfathers that still finds its followers, even if the digestive effect of alcohol is not proved in medicine, but rather it is part of everlasting legends. What on the contrary is universally known is the relaxing effect that herbs have on the gastrointestinal part; it’s no wonder, therefore, that herb based liqueurs and amari have an ancient history. It is the case of the hospital of Salerno, the forerunner of the first pharmaceutical shops. But also the Benedictine monks of Montecassino had known the secrets of the processing of herbs to produce tinctures and liqueurs since the origins. Many liqueurs produced and requested still today really have their roots in the pharmacies of the monasteries: from France the Bénédectine and the Chartreuse, from Italy Averna and from Germany the elixirs of the distillery of Andechs. But even later it was the pharmacists that opened the way – in particularly in Northern Italy at the beginning of the nineteenth century – to the golden age of herbs among drink makers: names as Ausano Ramazzotti, Gaspare Campari, Maria Branca, Francesco Peloni (Bràulio) or even Benedetto Carpano, who was the creator of vermouth with his idea of flavoring wine. Also Johann Becher and József Max Zwack started to commercialize the recipes of their families in Austria-Hungary, and still today Becherovka and Unicum are considered typical national drinks in the Check Republic and Hungary.
    [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 Westin Galleymore Isaias Praxedes Bobby Heugel 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 Italy, Raw Sheep SMOKEY BLUE Oregon, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ENTA 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 FEATURED SPIRITS 2 HALF POURS / FULL POURS BOURBON John E� Fitzgerald Very Special Reserve ���������������������������������������������� 99 / 165 CALVADOS Eric Bordelet Single Cask Strength ������������������������������������������������������
    [Show full text]
  • PAPPADEAUX SEAFOOD KITCHEN Cocktails
    PAPPADEAUX SEAFOOD KITCHEN cocktails Pomelo Collins Strawberry Mangeaux Tango The Grand Hennessy STRAWBERRY POMELO COLLINS THE GRAND HENNESSY MANGEAUX TANGO Bombay Sapphire gin, Hennessy V.S, Grand Marnier, Cîroc Mango vodka, Aperol, lime juice, mint, lemon & orange juices, strawberry, lemon juice, San Pellegrino Grapefruit 11.95 finished with a splash of frozen margarita 12.95 Moscato d’Asti 14.95 ©2019 PRI PDX 15, 19, 20, 23-26, 41, 43 092519 Frenchman Street Spritz Henny Penny ©2019 PRI PDX ALL 092519 HENNY PENNY Hennessy V.S, lemon juice, house-made pomegranate-cherry grenadine, blackberries, topped with Moscato d’Asti 13.95 FRENCHMAN STREET SPRITZ Chardonnay, Moscato d’Asti, Deep Eddy Ruby Red Grapefruit vodka, mixed berries 12.95 CAT-30 HURRICANE Flor de Caña 7 year aged rum, house-made Fassionola syrup, lime juice, topped with soda & Hennessy V.S 13.95 OLD FASHIONED Buffalo Trace bourbon, Angostura & orange bitters 13.95 SWAMPTHING Raspberry & melon liqueurs layered with frozen Hurricane & Margarita reg 14.95 lg 16.95 BATON BELLINI Flor de Caña 7 year aged rum, Hornitos Plata tequila, peach, lemon & lime juices, finished with Moscato d’Asti 12.95 SAZERAC Bulleit Rye, Peychaud’s Bitters, Absinthe 13.95 MARGARITAS PATRÓN PERFECT Patrón Silver tequila & Patrón Citrónge orange liqueur with lemon & lime juices 14.95 TOP SHELF 1800 Reposado tequila & Grand Marnier with lemon & lime juices 13.95 CAT-30 SKINNY Hurricane Patrón Silver tequila, organic agave nectar & lime juice 14.95 FROZEN FRUIT Strawberry, peach, mango or raspberry 12.95 ©2020 PRI PDX 26, 41 0212 20 Purple Voodoo PURPLE VOODOO Cîroc Coconut vodka, house-made hibiscus grenadine, pineapple, orange & lime juices 14.95 BLUEBERRY APPLE MULE Cîroc Apple vodka, lime juice, house-made blueberry syrup & ginger beer 11.95 CRESCENT CITY SANGRIA Red wine, Warre’s Port, Licor 43, lemon juice & peach 12.95 RYESTONE COWBOY Old Forester Rye, St.
    [Show full text]
  • Specialty COCKTAILS
    Specialty COCKTAILS RED CHEF MADE SANGRIA 8 ORANGE BLOSSOM 13 + PER PITCHER 40 Best Cocktail Winner Mi Campo Blanco, Pavan Orange Blossom Liqueur, agave, Grand Marnier, hand shaken with fresh LIME MOJITO 9 lime, served up Bacardi Rum with muddled lime and fresh mint THE BLUE AGAVE 14 TITO’S LONESTAR LEMONADE 10 Herradura Blanco, Grand Marnier, agave, hand shaken Tito’s Vodka, Limoncello, lemonade, lemon wedge with fresh lime, served up HORNITOS FLO’RITA 13 THE PARK AVE LUX 14 Hornitos Plata, Orange Juice, Pineapple Juice, PatrÓn Silver, PatrÓn Citronge, candied orange, Triple Sec, lime juice, on the rocks orange dust, hand shaken with fresh lime, served up THE COCINA GUAVARITA 13 ELDERFLOWER MARGARITA 14 Margarita Contest Winner Mi Campo Blanco, Saint Germain Elderflower Liqueur, Don Julio Blanco, Cointreau, Guava, on the rocks fresh raspberries, agave, hand shaken with fresh lime, served up ROCKS MARGARITAS THE 214 ROCKS with Sauza Silver 9 MANGO MARGARITA 14 + PER PITCHER 45 PatrÓn Reposado, PatrÓn Citronge Mango, puréed mango, sweet and sour CALIENTE CASAMIGOS 13 Casamigos Blanco, serrano peppers, OJ, agave, POP ROCKS RITA 14 lime juice, cranberry juice Mi Campo Blanco, agave, fresh lime, cranberry, pop rocks rim THE 214 SKINNY 14 Mi Campo Blanco, PatrÓn Citronge, fresh lime, THE TOP SHELF OJ, agave Tequila, fresh lime, Grand Marnier, agave W/ DON JULIO 16 W/ PATRON BLANCO 16 FROZEN MARGARITAS THE 214 FROZEN with Sauza Silver 9 EL DIABLO The Swirl 10 The 214 Frozen with Sangria THE ICEBERG 9 The 214 Frozen with a draft beer of your
    [Show full text]
  • Vya Vermouth Manhattan Cocktail Recipe Library
    MANHATTAN COCKTAILS The Manhattan From its unique history, taste, creative versatility and more – the Manhattan is the most enduring and riffable classic of all time. Vya Sweet Vermouth Balanced Aromatic Rich Vya Vermouth is made A blend of herbs heightens the Viscosity and nuance in like a fine wine. Each sensory experience. Ginger, the base wines of Tinta component is carefully cinnamon, cardamom, nutmeg, Roriz, Orange Muscat, selected in the quest and clove, among others, create and dry white make Vya for the perfect balance multiple dimensions and avenues the only vermouth to of bitter and sweet. for pairing. have a fine wine base. Find out more at www.vya.com Awarded “Best” Vermouth at IWC 2017 In 2017, Vya Sweet Vermouth was honored with the Vermouth Trophy at the International Wine Challenge (IWC) in London, an award which highlights its recipient as the best of all vermouths at the competition. At the IWC, wines of all varietals, regions, and styles are blind taste-tested and recognized accordingly during two stages of judging. From there, gold medal recipients go on to compete for the competition’s prestigious trophy medals. Only a single gold medal winner can be awarded a designated trophy medal, earning it the reputation of being the best in that category. CLASSIC 50/50 MANHATTAN 1 1/2 oz. Vya Sweet Vermouth 1 1/2 oz. Rye whiskey Garnish: Brandied cherry Preparation: Add ingredients to mixing glass with ice. Stir, strain into glassware and garnish. CLASSIC MANHATTAN 2 oz. Rye whiskey 1 oz. Vya Sweet Vermouth 3-5 dashes Angostura Bitters Garnish: Brandied cherry Preparation: Stir, strain into chilled coupe.
    [Show full text]
  • Library-Of-Distilled-Spirits-Beverages.Pdf
    PAGE 3 CLASSIC COCKTAIL RECOMMENDATIONS & STAFF SIGNATURES NEW YORK SOUR 12 Wild Turkey 101 Lemongrass Syrup Lemon Juice Cabernet Sauvignon CLASSIC COCKTAIL VESPER MARTINI 12 RECOMMENDATIONS Tanquerey Gin St. George California Citrus Vodka Cocchi Americano Vermouth GIMLET 12 Navy Strength Plymouth Gin Lime Cordial HEMINGWAY DAIQUIRI 12 Caña Brava Carta Blanca 3y Rum Luxardo Maraschino Liqueur 1.0 Lime juice Grapefruit Juice Simple Syrup SOUTH SIDE 12 Fords Gin Lime Juice Simple Syrup mint leaves Soda TOMMY’S MARGARITA 12 Cabeza Blanco Tequila Iime juice agave syrup MANHATTAN COCKTAIL Old Formula #2 Rittenhouse 100˚ rye whiskey Dolin Rouge sweet vermouth Grand Marnier Angostura bitters Lemon twist MAI TAI 12 Appleton Signature Rum Rhum Clement VSOP Lime Juice Orgeat syrup CLASSIC COCKTAIL Pierre Ferrand Dry Curacao RECOMMENDATIONS SAZERAC 12 Rittenhouse Rye Demerara syrup Peychauds Bitters Angostura Bitters FRENCH 75 13 Pierre Ferrand 1840 Cognac lemon juice simple syrup WESTERN ADDITION 13 Tapatio Blanco Tequila Rhubarb Sauce Madagascar Peppercorn Tincture Verjus Blanc Simple Syrup STAFF Sparkling Sake SIGNATURES PISCO SOUR #2 12 Barsol Pisco Italia Lime Juice Pineapple Syrup Egg white VAUVERT SWIZZLE 13 Charbay Green Tea Vodka Green Chartreuse Lemon Juice Grapefruit Juice Honey Syrup Orange Blossom Water CHERRY COBBLER 12 Amontillado Sherry Maurin Quina Sour Cherry Syrup Lemon Juice PORT ROYAL 14 Banks 7 rum Plantation OFTD rum Black Truffle Honey Angostura Orange Bitters Angostura Bitters SUMMER BOULEVARDIER 13 Four Roses Small Batch Bourbon Dolin Blanc Campari THE FIRST DUKE OF NORMANDIE 12 Calvados Lemon Juice PAGE 7 BOURBON BOURBON - THE COCKTAILS BOURBON BOULEVARDIER 14 PAPER PLANE 12 Willett Pot Still, Dolin Buffalo Trace, Amaro Rouge, Campari Nonino, Aperol, Lemon BROWN DERBY 12 WHISKEY COLLINS 12 Old Forester, Four Roses, Lemon, Grapefruit, Honey Simple, Soda GOLD RUSH 12 WHISKEY DAISY NO.
    [Show full text]
  • Drink & Cocktail Menu / Wine List
    Pirates Bight DRINK & COCKTAIL MENU TROPICAL TREASURES FROZEN FUN $13.50 TROPICAL COLADA WALK THE PLANK White Rum, Blue Curacao, Pineapple Juice, Cream of Coconut, Gin, Light Rum, Vodka, Tequila, Blue Curacao, Sweet & Sour and Sprite Floater of Dark Rum $14.00 TEQUILA MOCKINGBIRD Blanco Tequila, St. Germain, Aperol, Grapefruit Juice PIÑA COLADA Dark Rum, Pineapple Juice, Cream of Coconut OCEAN VIEW $13.50 Spiced Rum, Coconut Rum, Pineapple Juice, Splash of Blue Curacao, Squeeze of Lime Juice BUSHWACKER Irish Cream, Amaretto, Kahlua, Vodka and Cream of Coconut COCONUT CAIPIRINHA $14.00 Coconut Vodka, Sugar Syrup and Lime Juice DAIQUIRIS POMEGRANATE GIN FIZZ A Flavor of your choice, blended with Dark Rum: Gin, Pama Liqueur, Sugar Syrup and Lime Juice Mango, Strawberry, Banana, Guava or Passion Fruit $13.50 PAINKILLER Rum, Orange Juice, Pineapple Juice and Cream of Coconut PYRAT’S SMASH Mount Gay Eclipse Silver Rum, Malibu Coconut Rum, Cointreau, Lime & Pineapple Juice MARTINI MADNESS MARGARITAS $15.00 PATRON PERFECT MARGARITA Reposado Tequila, Patron Citronage, Orange Liqueur, Cointreau and ROYAL APPLETINI Margarita Mix with a Splash of Orange Juice Crown Royal Apple Whiskey, Cointreau and a Splash of Sweet & Sour Mix $15.00 LYCHEE HAWAIIAN MARGARITA Vodka and White Vermouth with Lychee and Lychee Syrup Jose Cuervo Tequila, Blue Curacao, Grand Marnier Margarita Mix $13.50 GINGER Vodka, Ginger Liqueur, Squeeze of Fresh Lemon Juice THE GRAND MARGARITA Patron Silver Tequila, Grand Marnier shaken with Margarita Mix PEACH POMEGRANATE $15.00
    [Show full text]
  • Your Ultimate Home Bar Guide
    LIQUID CULTURE Your Ultimate Home Bar Guide 67 Essential Tips & Tools for Every Budget How to Entertain Like a Pro 75 Cocktails You Can Make at Home RAISINGRAISING thethe BARBAR Whether you’re stocking a basic bar or going for a master’s in mixology, our home bar guide will help you gear up Story by HANNAH C. FELDMAN and TRACY HOWARD Photos by STUART MULLENBERG 2 MBIBEMAGAZINE.COM IMBIBE RAISINGRAISING MAYBE you’ve been watching too many Thin Man movies. Maybe the thethe economy has made you realize the virtues of entertaining at home. Or BARBAR maybe your favorite neighborhood bar has inspired you to step up your own game. Whatever the reason, you’ve decided it’s time to set up a home bar you can be proud of. We know this can seem like a daunting undertaking: With the seemingly infinite varieties of spirits and gear out there, it’s hard to know what you actually need, and what’s an unnecessary expense. That’s why we’ve laid out everything you need to create the home bar of your dreams, whether you’re just starting or you’re ready to take your existing setup to the next level. We spoke with bartending pros across the country to get the most practical tips for stocking and using your home bar to best effect, and we scouted out some fun recipes you can make along the way. Before long, you’ll have a bar even Nick and Nora Charles would be impressed by. TIP: Be patient. Building a spirits collection is a long- term process.
    [Show full text]
  • Rums of the Caribbean
    RUMS OF THE CARIBBEAN Due to the ever changing flavors and raves in the Caribbean, our inventory of rums will constantly evolve for the benefit of our guests. The Caribbean Journal says, “It’s a wonderful, refreshing idea for the all-inclusive sector - and one that could turn this bar into a rum destination in its own right.” We hope you will find a new favorite to take home and share with friends. Tell us which ones you like best on and . BRAND ISLAND PRODUCED Marigot Bay _________________________________________ St. Lucia Crystal Lime ________________________________________ St. Lucia Bounty Rum ________________________________________ St. Lucia Kweyol Spice Rum ____________________________________ St. Lucia Chairman’s Spiced Rum and Chairman’s Reserve ______________ St. Lucia Crystal White Rum ____________________________________ St. Lucia Toz Rum-White ______________________________________ St. Lucia Toz-Gold ___________________________________________ St. Lucia Appleton-Special _____________________________________ Jamaica Appleton-White ______________________________________ Jamaica Appleton-Reserve _____________________________________ Jamaica Appleton-Estate ______________________________________ Jamaica Malibu Rum _________________________________________ Jamaica Cockspur Rum _______________________________________ Barbados Angostura Rum _______________________________________ Trinidad & Tobago Curacao Rum ________________________________________ Curacao Myers Original Dark Rum ________________________________ Jamaica Angostura
    [Show full text]