Cocktail List

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DRINKS LIST COCKTAILS BEER (TO-GO AVAILABLE) LIMESLICER 14 ASPEN BREWING CO. 7 tequila, poblano chile liqueur, cilantro “Ajax Pilsner” grapefruit juice, grapefruit soda, lime EASTWOOD 7 COPPER KETTLE 14 “Made Here” American Lager honey whiskey, ginger beer pear shrub, lemon, turmeric ginger syrup ELEVATION 7 “Lil’ Mo” Porter PRETTY IN PINK 14 EPIC BREWING 9 grapefruit & rose ketel one, st. germain, sparkling rose, mint “Chasing Ghosts” Double Hazy IPA RUBY SOHO 14 FLYING DOG 7 rubharb shrub, woody creek summer gin, tonic, lime “Thunderpeel” Hazy IPA MOONLIGHT ESPRESSO 16 FUNKWERKS 7 absolut vanilla vodka, bailey’s, frangelico, espresso “Pineapple Guava Provincal” GRUVI 7 Non-Alcoholic, Pale Ale 4NOSES BREWING CO. 7 “Bout Damn Time”, IPA AVERY BREWING 7 “White Rascal” Belgian White TELLURIDE BREWING 7 “Face Down” Brown PALISADE BREWING 7 “Dirty Hippie” Dark Wheat PALISADE BREWING 7 “Soul Shakin” Imperial Red COLORADO CIDER 6 “Glider” Cider DRINKS LIST DRINKS IN THE CAN RAMONA (250ML) 9 Red Grapefruit, Wine Spritz UPSLOPE “SNOW MELT” 7 Juniper Lime, Hard Seltzer JIANT, ELDERFLOWER & JASMINE 8 Hard Kombucha UNDERWOOD (375ML) 13 White Bubbles THE COPPER CAN (12OZ COCKTAIL IN A CAN) 12 Moscow Mule UNDERWOOD WINE CO. (375ML) 12 Sparkling Rosé, Oregon DAZED & WATERMELON (12OZ COCKTAIL IN A CAN) 11 Vodka, Watermelon, Mint FRANCIS FORD COPPOLA WINERY 11 “DIAMOND COLLECTION” (250ML) Chardonnay, Gold Label, California DIA DE LA PALOMA (12OZ COCKTAIL IN A CAN) 12 Tequila, Grapefruit & Lime DRINKS LIST SHRUBS GINGER PEAR SHRUB 8 Shrubs and sipping vinegars have a long ginger, pear, apple cider vinegar varied history, from Roman times when find this in our Copper Kettle cocktail they were used to preserve fruits and vegetables pre-refrigeration to colonial times and during prohibition to offer STRAWBERRY RHUBARB SHRUB 8 an alcohol-free choice of beverage. rhubarb, mint, apple, apple cider vinegar These drinks can be sipped on the rocks featured in our Ruby Soho cocktail with Woody Creek Summer gin enhanced with a little soda for a bubbly mocktail, or even kicked up by adding DARK CHERRY MINT SHRUB 9 the recommended spirit. dark cherries, mint, apple cider & red wine vinegar pair this with Zacapa aged dark rum for a Dark & Stormy plus MOCKTAILS Just as good without the spirits THE GOLDEN ROAD 12 turmeric, pink grapefruit juice, ginger beer BABY BELLINI 12 sparkling apple cider, white peach puree, strawberry.

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Hop Star's Greatest Hits
THE JEWISH CHRONICLE 11 MAY 2018 THEJC.COM KOSHER FOOD 5 SHAVUOT DRINKS ITH THE GALILEE CIDER NECTAR, news that £0.99 seven Natural fruit nectars (non-alcoholic) British in apple (still or sparkling), peach and beers mango flavours, with no added col- have been ouring or preservative. granted a hechsher MACCABEE BEER, £1.69 by the Manchester Beth Din, beer lov- Israel’s most exported beer, Macca- Wers are in for a thirst-quenching sum- bee has been brewed since 1968 and mer. London Pride, Black Cab stout, has won four gold medals in pres- ESB, India Pale Ale, London Porter, tigious international competitions. Organic Honey Dew and Wild River, A Pils-style lager, it is made from all from Fuller’s brewery, have all had European malt, lightly spiced with the kosher go-ahead. If you prefer an European noble hops. It has a clear Israeli beer, Benjamin Gestetner of blonde colour, gentle dry aroma and Kedem Europe explains their differ- clean, crisp flavour. In 2009, Macca- ent characteristics. bee beer had a facelift with the help of Heineken. Tel Aviv hipsters quickly GOLDSTAR, £1.69 embraced the new bottle design and More than 65 million bottles of sales doubled. Goldstar are sold every year in Israel alone. It is an amber lager, brewed MALTSTAR AND MALTSTAR from a blend of pale and roasted DIET, £1.09 malts that creates a deep, complex This soft drink contains antioxi- malty flavour. European noble hops dants, vitamins, calcium and min- give the perfect balance between erals from the barley malt, hops and malty sweetness and hoppy bitter- fermentation process, brewed to a ness.
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Cocktails from the Future
Some historians will tell you that the first cocktail was made in 1586 on board Sir Francis Drake’s ship stranded near Havana. The sailors were too sick to sail, so according to legend, Drake mixed together “local medicines such as mint, lime, bark from the chuchuhuasi tree soaked in rum, and cane sugar.” The resulting “El Draque” might not have tasted great, but it allegedly cured his sailors. This improvised concoction of ingredients (a likely precursor to the mojito) set the stage for nearly 500 years of spirited ingenuity. In the next decade, the ingredients we’ll have on hand to make cocktails will be drastically different: lab grown egg whites in your gin fizz, climate change fighting perennial wheat in your beer, or entirely new and unexpected recipe combinations designed by artificial intelligence to reduce food waste or maximize flavor. Getting creative with future cocktail recipes can help us think about how best to meet urgent, global challenges that extend well beyond how to sail our stranded ship back home. 1 These recipes are inspired by a newly released report from Institute for the Future’s Food Futures Lab, Food Innovation: Recipes for the Next Decade. You can download the full report at www.iftf.org/foodinnovation The recipes highlight ingredients that are today’s signals of change—small or local innovations that have the potential to scale and transform the global food system. These signals are emphasized in bold in each recipe. However, these recipes are artifacts from the future. While all of the ingredients are real companies and products today, some are still in development or are not yet commercially available.
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What Is a Shrub?
What is a shrub? The man behind the beverage counter at the festival asked me if I ever had a great shrub. With questioning eyes, I imagined that beautiful green evergreen that grows outside our house. I guess he knew that I had no idea why he was asking me that question since he started to laugh as he explained that it is fruit syrup preserved with vinegar and mixed with water or alcohol to create a very refreshing drink. It seems that this is an old fashioned idea that was used to preserve seasonal fruit, creating fresh flavored syrup that can be used for beverages, salad dressings, or meat glazes. Adding vinegar to water helped make it safe to drink for Babylonians and even Romans made a beverage like this called posca. Early colonial sailors carried those vitamin C enhanced shrubs to prevent scurvy. Many older cookbooks or well as some recent ones have recipes for shrubs. As I researched shrub recipes, I found several different methods. Most of them involved creating fruit-flavored vinegar and adding sugar to it. The vinegar acts as the preserving agent, allowing fresh fruits to turn into flavorful syrups. The ingredients are simple: Fresh fruit, vinegar, and sugar Fruits - Think berries, peaches, plums, pears, cherries and many other fruits, just make sure they are wonderfully ripe and sweet. The fruits need to be washed, peeled, chopped, or lightly crushed. Some additions can be ginger, citrus peels, or even peppercorns. Vinegar – you can use distilled white vinegar, apple cider vinegar, or even wine vinegars.
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Bar-Tender's Guide Or How to Mix Drinks
JERRY THOMAS' BAR-TENDERS GUIDE НOW TO MIX DRINKS NEW YORK. DIС AND FITZGERALD, PUBLISHERS. THE BAR-TENDERS GUIDE; OR, HOW TO MIX ALL KINDS OF PLAIN AND FANCY DRINKS, CONTAINING CLEAR AND RELIABLE DIRECTIONS FOB MIXING ALL THE BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE MOST POPULAR BRITISH, FRENCH, GERMAN, ITALIAN, EUSSIAN, AND SPANISH RECIPES ; EMBRACING PUNCHES, JULEPS, COBBLERS, ETC., ETC., IN ENDLESS VARIETY. BY JERRY THOMAS, Formerly Principal Bar-Tender at the Metropolitan Hotel, New York, and the Planters' House, 81. Louis. NEW YORK: DICK & FITZGERALD, PUBLISHERS, No. 18 ANN STREET. Entered according to Act of Congress, in the year 1862, by DICK & FITZGERALD, In the Clerk's Office of the District Court of the United States, for the Southern District of New York. - Entered according to Act of Congress, in the year 1876, BY DICK & FITZGERALD, In the Office of the Librarian of Congress, at Washington, D. C. PREFACE. In all ages of the world, and in all countries, men have in dulged in "so cial drinks." They have al ways possess ed themselves of some popu lar beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should con tinue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drink not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor.
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Cocktail List
DRINKS LIST COCKTAILS BEER (TO-GO AVAILABLE) LEFT HAND BREWING 6 LIMESLICER 14 “1265” Pilsner tequila/ poblano chile liqueur/ cilantro grapefruit juice/ grapefruit soda/ lime 4NOSES BREWING CO. 6 “Bout Damn Time”, IPA COPPER KETTLE 14 UPSLOPE 7 honey whiskey/ginger beer Lager pear shrub / lemon / turmeric ginger syrup TELLURIDE BREWING 6 VALENTINO 14 “Face Down” Brown expadin puntagave mezcal cherry herring/sweet vermouth orange BOULEVARD BREWING 6 “Hazy American” Hefeweizen MOONLIGHT ESPRESSO 16 absolut vanilla vodka/bailey’s frangelico /espres ELEVATION 6 “Lil’ Mo” Porter PERSPECTIVES 14 DRY DOCK BREWING CO. 6 raisin-almond infused absolut pear / calvados / apple cider Amber Ale dark chocolate bitters COLORADO CIDER 6 “Glider” Cider STONE BREWING 6 “Tangerine Express” IPA UPSLOPE “SNOW MELT” 7 Juniper Lime, Hard Seltzer JIANT, ELDERFLOWER & JASMINE 8 Hard Kombucha BITBURGER 6 N/A Beer DRINKS LIST DRINKS IN THE CAN RAMONA (250ML) 9 Ruby Grapefruit, Wine Spritz UNDERWOOD (375ML) 13 White Bubbles THE COPPER CAN (12OZ COCKTAIL IN A CAN) 12 Moscow Mule UNDERWOOD WINE CO. (375ML) 12 Sparkling Rosé, Oregon DAZED & WATERMELON (12OZ COCKTAIL IN A CAN) 11 Vodka, Watermelon, Mint FRANCIS FORD COPPOLA WINERY, 11 “DIAMOND COLLECTION” (250ML) Chardonnay, Gold Label, California DIA DE LA PALOMA (12OZ COCKTAIL IN A CAN) 12 Tequila, Grapefruit & Lime UNDERWOOD WINE CO. (375ML) 12 Pinot Noir, Oregon (2 glasses of wine) ROWDY MERMAID N/A 86 Watermelon Kombucha DRINKS LIST MOCKTAILS & SHRUBS Shrubs and sipping vinegars have a long varied history, from Roman times when they were used to preserve fruits and vegetables pre-refrigeration to colonial times and during prohibition to offer an alcohol-free choice of beverage.
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Beer & Cocktail Menu
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Tequila, Mezcal, Whiskey Flights Cocktail of The
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06 18 21 Sweet Grass Beer-Cocktail-Drink Menu Midtown
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Gin Or Vodka Grog
Memorial Day…Celebrating the Red, White and Blue Memorial Day is the perfect time for simple, low ABV, thirst-quenching drinks. Since beer says summer and barbecues, nothing is better than celebrating the weekend with beer cocktails. The classic is the Shandy – equal parts lemon soda and beer. But you can get really creative by just combining your spirit of choice, fruit juice, simple syrup and beer. One of our favorite beers, Highwheel Betty, is a Kölsch style brew from San Antonio. Mexican beers are a good alternative and also Dogfish Namaste. For spirits, we use gin, vodka, tequila, and Kinsman Rakia – an apricot eau de vie. Here’s a glass lifted to all those service men and women who gave their all! For recipes, scroll down or clink the links. Old Glory Kinsman Grog Old Glory Gin or Vodka Grog Old Glory Tequila Grog Gin and Beer Tonic Kinsman This cocktail is refreshing and light. The taste is apricot, lemon and beer. To create this cocktail, I tried first lemon, then lime then grapefruit juices. I put a splash of Rakia in a shot glass along with each different juice and simply tasted them. After making the choice of lemon, I added the Rakia and lemon juice to a shaker without ice. To that I added 1/4 oz simple syrup and tasted the drink. I felt it needed more simple so I added another 1/4 oz. This taste was slightly sweet – which means the finished cocktail, after chilling, will be well balanced. You can use the same methods to create cocktails with the other spirits below.
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Simply Simpson's
SIMPLY SIMPSON’S A celebration of what Simpson’s has perfected for over 191 years: simple, seasonal and classic, with a distinctively English twist Cocktails & Spirits Pick me ups Pick-me-up cocktails earn their reputation by being drinks that give you instant pep, wake you up or enliven your appetite. Bees knees 13.50 Gin, lemon, passion fruit, honey Lillet 12.00 Aromatised wine, grapefruit, absinthe Pisco punch 17.00 Pisco, peach, grape, gentian, English sparkling wine Jungle bird 14.50 Rum, lime, pineapple, Italian bitters, salt Charlie Chaplin 13.50 Sloe gin, lime, apricot Sharpeners Short, booze forward libations often consumed at a time when you need to regain your edge. Death in the afternoon 17.00 Champagne, banana, absinthe Coronation cocktail 15.00 Aromatised wine blend, pineapple sherry, rum Gin and It royale 17.50 Gin, sweet vermouth blend, rosé Champagne Harry’s Spritz 16.50 Italian bitter liquor, rose, aromatised wine, strawberry, English sparkling wine, soda Hopped sbagliato 12.00 Campari, sweet vermouth blend, strawberry, pale ale Highballs Long refreshing beverages designed to quench thirst and refresh body and mind. Vodka soda in the Strand 15.00 Vodka, pine, birch, cucumber and watermelon soda Simpson’s Collins 15.00 Simpson’s Old Tom gin, grapefruit, bitters, soda Simpson’s Hiball 15.50 Irish whiskey, fresh apple, rhubarb Cape Cod 14.00 Vodka, cranberry, blend of vermouths, hibiscus, soda Summer cup 14.50 Summer cup, lemon, ginger ale, seasonal fruits G and T’s Technically a highball, but we believe they deserve their own section! We make ours 1 part gin to 3 parts tonic for that perfect balance of bitterness to juniper goodness.
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Beer -Cocktail List-62421
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Bitters . Syrups . Shrubs . Fizzes . Barrel Aged Old Fashioned Mix
PRODUCT CATALOG BITTERS . SYRUPS . SHRUBS . FIZZES . BARREL AGED OLD FASHIONED MIX . BITTERS GRAPEFRUIT LAVENDER BITTERS EARL GREY BITTERS INGREDIENTS INGREDIENTS GRAPEFRUIT PEEL, LAVENDER, WATER, ALCOHOL BERGAMOT, BLACK TEA, VANILLA, WATER, ALCOHOL FLAVOR PROFILE BITTER GRAPEFRUIT UP FRONT FLAVOR PROFILE AND FLORAL LAVENDER ON PALATE SWEET VANILLA, AROMATIC BERGAMOT WITH A DRY TEA FINISH PAIRS WELL WITH GIN, VODKA, WHITE RUM, BLANCO TEQUILA, PAIRS WELL WITH VERMOUTH, PISCO, GENEVER, BOURBON BOURBON, GIN, SHERRY, VERMOUTH, SINGLE MALT SCOTCH AND IRISH WHISKEY, COCKTAIL SUGGESTIONS PIMM’S LIQUEUR, BRANDY, MADEIRA MARTINI, G & T, DAIQUIRI, MULE, SPARKLING COCKTAILS, PALOMA COCKTAIL SUGGESTIONS MARTINI, VESPER, OLD FASHIONED, SOURS AND HIGHBALLS, MANHATTAN, SHERRY, VERMOUTH, AMARO RECIPES RECIPES VESPER 2 OZ GIN, 1 OZ VODKA, ½ OZ COCCHI AMERICANO, 10 DROPS GRAPEFRUIT SIR EARL GREY LAVENDER BITTERS, LEMON PEEL 1 ½ OZ BOURBON, 1 OZ CHILLED EARL GREY TEA, ½ OZ LEMON BASIL SYRUP, ½ OZ LEMON BROWN DERBY JUICE, 8 DROPS EARL GREY BITTERS 2 OZ BOURBON, ¾ OZ GRAPEFRUIT JUICE, ½ OZ HONEY SYRUP, 10 DROPS GRAPEFRUIT SLOW BURN LAVENDER BITTERS 1 ½ OZ AGED RUM, ½ OZ RUBY PORT, ½ OZ ORANGE CURACAO, ¼ OZ FERNET BRANCA, SECRET GARDEN 10 DROPS EARL GREY BITTERS 2 OZ GIN, ½ OZ LEMON BASIL SYRUP, ½ OZ LEMON JUICE, 12 DROPS GRAPEFRUIT LAVENDER BREAKFAST MARTINI BITTERS, SEA SALT GARNISH 1 ½ OZ GIN, ½ OZ LEMON JUICE, ½ OZ BLANC VERMOUTH, ¼ OZ ORANGE MARMALADE, GRAPEFRUIT MULE 8 DROPS EARL GREY BITTERS 2 OZ VODKA, ½ OZ GRAPEFRUIT JUICE, 10 DROPS GRAPEFRUIT LAVENDER
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