Featuring Spirits from Our Distillery Vodka Gin Rye

Total Page:16

File Type:pdf, Size:1020Kb

Featuring Spirits from Our Distillery Vodka Gin Rye FEATURING SPIRITS FROM OUR DISTILLERY When you see “FS” in the drink descriptions, you’ll know it’s a product we make here at Founding Spirits. When you see “FF” in the drink descriptions, you’ll know it’s a product we make with Copper Fox Distillery. VODKA Our FS Vodka is distilled and SOUR MARTINI ESPAÑA 14 WHIMSICAL SHARED COCKTAILS bottled within 53 yards from shaken with citrus, sweetner, shaken or stirred with spirit, stirred with vermouth and a splash of fino sherry where you’re sitting. and spirit vermouth, bitters BUBBLES & BERRIES BRADFORD 14 FS Vodka, blackberry, lemon, CLEMENTINE COOLER 12 F&D MARTINI 14 shaken with vermouth, not Curaçao, cognac, Perrier-Jouët CUCUMBER DELIGHT FS Vodka infused with stirred, garnished with a stirred Grand Brut clementine, FS clementine lemon twist and olive single 14 FS Vodka, ginger liqueur, bitters, lime, honey, maraschino STRAIGHT UP 14 cucumber, cantalope, lemon DIRTY 14 shaken, no vermouth for groups of 4 55 WHAT ABOUT BOB? 12 shaken with olive brine to taste for groups of 6 85 single 14 FS Vodka, lime, orgeat, ALL THE WAY UP 14 for groups of 4 45 ginger, cinnamon GIBSON 14 FS Vodka, cold brew coffee, for groups of 6 75 stirred and garnished with a house-made coconut milk, cured onion coffee syrup, cognac GIN Our FF Gin, created in 2013, SOUR MARTINI CLASSIC DRY 14 WHIMSICAL SHARED COCKTAILS is distilled at Copper Fox shaken with citrus, sweetner, shaken or stirred with spirit, stirred with vermouth, FS clementine bitters, garnished Distillery, 78 miles from and spirit vermouth, bitters CONSTITUTION ROYALE with a lemon twist and an olive FF Gin, infused with where you sit today and is WHITESTAR 12 MARTINEZ 14 0 0 7 14 blueberry, chamomile & ginger, finished & bottled within 53 FF Gin, white rum, stirred with FS Amaro, 1-part FF Gin, 3-parts FS FS blueberry bitters, lemon, cold-pressed cucumber, maraschino, FS absinthe Vodka, NY Vines, shaken, Perrier-Jouët Grand Brut yards from your table. mint, lime, egg white bitters, FS aromatic bitters not sitrred, garnished with single 14 a lemon twist KAYLA’S COCKTAIL 12 BURNT 14 for groups of 4 55 FF Gin, apple brandy, lemon, stirred, served with scotch MEDIUM RARE 14 for groups of 6 85 Aperol, Curaçao instead of vermouth FF Gin, cognac, Carpano Antica dry vermouth RYE WHISKY Our first spirit, FF Rye SOUR ALL SPIRIT VIEUX CARRÉ 14 WHIMSICAL SHARED COCKTAILS Whisky, is distilled at Copper shaken with citrus, sweetner, rye whisky, bitters, liqueur, FF Rye Whisky, FS Amaro, Bénédictine, FS aromatic Fox Distillery, 78 miles from and spirit stirred SUFFERING CANDIDATE bitters, stirred and finished FF Rye Whisky, FF Gin, ginger, with cut-to-order ice, lemon, where you sit today and is HOW JEFFERSON 12 MANHATTAN 14 lemon, cane syrup, served on and orange zest finished & bottled within 53 WOULDA LIKED IT FF Rye Whisky, FS Amaro, pebbled ice with mint and FF Rye Whisky, FS Amaro, FS aromatic bitters candied ginger yards from your table. FARMERS SAZERAC 14 lemon, brandied cherry, FF Rye Whisky, cognac, SARATOGA 14 single 14 orange slice absinthe, demerara, bitters FF Rye Whisky, FS Amaro, for groups of 4 55 FARMERS SMASH 12 cognac, FS aromatic bitters for groups of 6 85 FF Rye Whisky, FS aromatic bitters, lemon, orange, ginger, mint AMARO Our FS Amaro, is distilled SOUR NEGRONI NEGRONI SOUR 14 WHIMSICAL SHARED COCKTAILS and bottled within 53 yards shaken with citrus, sweetner, FS Amaro, FF Gin, Campari FS Amaro, FF Gin, Campari, lemon, orange, egg white, and spirit from where you’re sitting. shaken and served up “NEVER BITTER” TIKI BUCK’S CLASSIC 14 FS Amaro, rum, lime, pineapple, AMARO DAQUIRI 12 FS Amaro, FF Gin, Aperol, NEGRONI SWIZZLE 14 honey, coconut FS Amaro, FS Rye Whisky, stirred and served in a FS Amaro, FF Gin, Campari, FOR THE PURIST 12 orgeat, lime chilled cocktail glass, cinnamon, lemon, swizzled single 14 chilled, neat, or on the rocks with cut-to-order ice & an and served in a tiki mug for groups of 4 55 FARMER JON’S SOUR 12 orange slice for groups of 6 85 FS Amaro, bourbon, cognac, lemon PISCO Our Founding Farmers SOUR ERNESTO IS BACK 12 STIRRED WHIMSICAL SHARED COCKTAILS Pisco is a collaboration with shaken with citrus, sweetner, FF Pisco, FS Amaro, lemon, pisco, bitters, vermouth, lime, star anise, ginger, and spirit liqueur IMPROVED PISCO PUNCH Macchu Pisco, a family- Peruvian bitters, moscatel FF Pisco infused with owned distillery with roots in STRAWBERRY 12 PISCO CRUSTA 14 PISCO COCKTAIL #1 14 pineapple and mint, Ica, Peru and Bethesda, MD, PISCO SOUR FF Pisco, lime, maraschino, FF Pisco, FS Amaro, bonded cold-pressed pineapple, FF Pisco infused with apple brandy, black pepper cinnamon, lemon, pineapple using hand-selected grapes cane syrup strawberry and thyme, infused grenadine, served up gomme syrup from the wine-making lemon, gomme syrup, COCTEL ALGERIA CIRCA 14 vanilla, egg white 1960 CAPTAIN, MY CAPITÁN 14 single 14 regions of Peru. FF Pisco, apricot eau de vie, FF Pisco, FS Amaro, for groups of 4 55 Cointreau, orange, lime, bitters maraschino, bitters for groups of 6 85 FARMACY NEW YORK EGG CREAM 4 MANHATTAN SODA 5 TODAY’S RICKEY 4 ARNOLD PALMER 4 chocolate syrup, milk, jerk soda coffee, espresso, agave, jerk soda, lime juice, jerk soda, today’s syrup 4 or choose: vanilla, coffee, or non-dairy whipped cream NITRO FARMERS ICED TEA FRESH SQUEEZED LEMONADE 4 sweetened with agave nectar SCRATCH SODA 5 TODAY’S PHOSPHATE 4 FRESH SQUEEZED JUICE 5 4 choose: grapefruit, orange, vanilla, UNSWEETENED ICED TEA choose: orange, grapefruit brewed fresh throughout the day lemon-lime, ginger, hibiscus, seasonal FARM HEALTH Our juice blends, cold-pressed daily. GREEN DAY 10 ROGER RABBIT 10 LIKE ‘DEM APPLES? 10 Visit FarmersAndDistillers.com to apple, cucumber, romaine, celery, apple, pear, lemon, carrot apple, celery, spinach, parsley, lemon kale, chard order a multi-day juice cleanse. BEETS BY J 10 SHAKE & DATE ALMOND 10 SPICY LEMONADE 10 beet, carrot, pear, pineapple, dates, cinnamon, agave, vanilla grapefruit, lemon, turmeric, cayenne, orange, lemon, ginger extract, sea salt farm honey Menu and pricing subject to change. WINE All selections are from vintners who follow sustainable, organic, or biodynamic practices. CHAMPAGNE & SPARKLING ROSÉ PIERRE SPARR CREMANT DE’ ALSACE Alsace, France 15 45 OUR VIRGINIA VINES Madison County, VA | 2015 12 36 CHARLES OBAN “LA CARTE NOIR” TROISSY BRUT 22 64 Champagne, France RED PERRIER-JOUËT BRUT ROSÉ MAREUILSUR-AŸ 28 85 BURGUNDY RENÉ BOUVIER LE CHAPITRE SUIVANT 16 48 Bourgogne, France | 2014 Champagne, France PINOT NOIR ARGYLE RESERVE Willamette, OR | 2014 20 60 WHITE PINOT NOIR BELLE GLOS “DAIRY MAN” Russian River, CA | 2014 25 75 OUR NEW YORK VINES Finger Lakes, NY | 2015 12 36 BARBERA TERRE SABAUDE Piemonte, Italy | 2014 11 33 SAUVIGNON BLANC LIEU DIT Santa Ynez Valley, CA | 2014 13 39 NEBBIOLO MATTEO CORREGGIA “VAL DE PRETI” 16 48 SANCERRE PIERRE PRIEUR ET FILS Loire, France | 2013 13 39 Piemonte, Italy | 2013 GRÜNER VELTLINER ANTON BAUER ROSENBERG 11 33 Wagram, Austria | 2015 TEMPRANILLO HACIENDA DE ARINZANO TINTO 13 39 Pago de Arinzano, Spain | 2011 ASSYRTIKO IDISMA DRIOS Macedonia, Greece | 2014 11 33 TEMPRANILLO ELIAS MORA CRIANZA Rioja, Spain | 2010 16 48 OFF-DRY RIESLING PETER JAKOB KÜHN Rheingau, Germany | 2014 11 33 GRENACHE-CARIGNAN VEGA ESCAL Priorat, Spain | 2011 13 39 CÔTES DU RHÔNE ANDRÉ BRUNEL BÉCASSONE BLANC 11 33 Rhone, France | 2014 GRENACHE-BLEND TENSHEN Santa Barbara, CA | 2014 14 42 VERMENTINO VIGNETO ISASCO PUNTA CRENA Liguria, Italy | 2014 13 39 CABERNET-SYRAH MAS DES BRESSADES CÔTES DU RHÔNE 11 33 Rhone Valley, France | 2014 CHABLIS LAMBLIN & FILS Maligny-Chablis, France | 2013 14 42 CABERNET SAUVIGNON CANVASBACK Walla Walla, WA | 2013 20 60 CHARDONNAY STUHLMULLER Alexander Valley, CA | 2014 16 48 THE DIRECTOR’S LIST Focused bottle list, selected by Jon Arroyo. CHAMPAGNE & SPARKLING WINE RED WINE EDI KANTE CARSO METODO CLASSICO BRUT 70 BURGUNDY BEAUNE CENT-VIGNES PREMEIR 85 Friuili Venezia Giulia, Italy CRU ALBERT MOROT Burgundy, France | 2012 ARGYLE BLANC DE BLANC BRUT “DUNDEE HILLS” 70 Willamette, OR | 2012 BURGUNDY SAVIGNY LES BEAUNE NICOLAS ROSSIGNOL 100 ANDRÉ CLOUET BRUT GRAND RESERVE 85 Burgundy, France | 2013 Champagne, France BORDEAUX HAUT-MEDOC CHATEAU BERNADOTTE GRAND VIN 60 PHILIPPE GONET BLANC DE BLANC BRUT 100 Bordeaux, France | 2009 Champagne, France BORDEAUX CHATEAU HAUT PLANTEY 85 VEUVE CLICQUOT PONSARDIN 150 SAINT EMILLON BORDEAUX Champagne, France | 2008 Bordeaux, France | 2010 150 BILLECART-SALMON CUVÉE NICOLAS FRANÇOIS BRUT 85 Champagne, France | 1999 CHÂTEAUNEUF-DU-PAPE FAMILLE GONNET DOMAINE FONT DE MICHELLE DOM PÉRIGNON BRUT 280 Châteauneuf-du-Pape, France | 2012 Champagne, France | 2006 CHÂTEAUNEUF-DU-PAPE VIGNOBLES MAYARD “CUVEE ALEX” 95 RUINART BRUT ROSÉ 150 Châteauneuf-du-Pape, France | 2012 Champagne, France CHÂTEAUNEUF-DU-PAPE M. CHAPOUTIER “LA BERNARDINE” 110 Châteauneuf-du-Pape, France | 2012 WHITE WINE MALBEC BLEND ACHAVAL FERRER 90 VERMINTINO ELISABETTA 39 Mendoza, Argentina | 2012 Tuscany, Italy | 2011 GARNACHA VIÑA OTANO GRAN RESERVA 60 POUILLY FUSSE JEAN-PAUL PAQUET DOMAINE LES VIEUX MURS 60 Rioja, Spain | 2010 Mâconnais, France | 2014 TEMPRANILLO NUMANTHIA “TERMES” 100 MÂCON BLANC MILLY LAMARTINE CLOS DU FOUR 60 Toro, France | 2012 DOMAINE CORDIER Macon, France | 2012 AMARONE DELLA VALPOLICELLA CLASSICO SARTORI 85 Vernona, Italy | 2012 ALSACE RIESLING TRIMBACH 39 Alsace, France | 2013 AMARONE DELLA VALPOLICELLA CLASSICO ZENATO 95 Vernona, Italy | 2011 RIESLING ROBERT WEIL 42 Trocken, Germany | 2012 BAROLO GAJA DAGROMIS 150 GRÜNER
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]
  • 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]
  • RBW Covid11x17menu.Pdf
    ISLAND OLD-FASHIONED THE BEST MEXICAN COFFEE As boozy and happy as you’d imagine St. Patrick YOU WILL EVER DRINK lounging on a tropical beach should be. Get your after-dinner sweet-and-creamy brain freeze coconut-washed irish whiskey, banana liqueur, peruvian & angostura bitters 13 with a side of kicked-up caffeination. reposado tequila, coffee liqueur, ancho reyes, espresso, cream & spices 14 RATTLESNAKE VENOM Dark and sweet with an interesting bitter edge, BOOGIE BOARD kind of like the perfect third date. Because sometimes instead of dessert you want a jamaican rum, dark rum, lime, medjool dates, pineapple & amaro nonino 13 boozed-up frozen tropical fantasy. navy strength gin, honeydew, lime, coconut, KENTUCKY BUCK pineapple & whipped cream 15 Cooling and kicky, then smacks you across the face with earthy gingerbread spice. bourbon, lemon, strawberry, ginger beer & angostura bitters 13 RAINBOW CUP Pretty, playful and refreshing. Essentially a breezy mid-summer picnic in cocktail form. berry fruit cup, london dry gin, lemon & club soda 13 PAINTED LADY Less like a garden salad, more like a garden par-tay. vodka, lime, aloe liqueur, snap peas, bianco vermouth & pinch of sea salt 13 MR. FAMOUS Spiked Orange Julius, Dreamsicles on a hot day... pick your ‘80s era ‘ creamy+citrus’ reference. XO VIEUX CARRÉ white rum, rhum agricole, lemon, orange & The Crescent City’s most elegant quaff taken mr. taffy’s old-timey butter liqueur 13 to its ultimate expression. camus XO borderies cognac, whistlepig 15-year rye, carpano antica, 1960s-era IRON RANGER Bourbon gets sick of Rum’s island-tastic Instagram benedictine, angostura bitters & peychaud’s bitters 103 feed and decides to crash the party.
    [Show 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.
    [Show full text]
  • Aperitifs, Cordials, and Liqueurs
    Chapter 6 Aperitifs, Cordials, and Liqueurs In This Chapter ▶ Serving up some tasty before-dinner drinks ▶ Examining the vast world of cordials and liqueurs his chapter is a catchall for a handful of different liquor Tcategories. Aperitifs were developed specifically as pre-meal beverages. Cordials and liqueurs have a variety of purposes. Some are great mixers, others are good after-dinner drinks, and a few make good aperitifs as well. Go figure. Whetting Your Appetite with Aperitifs Aperitif comes from the Latin word aperire, meaning “to open.” An aperitif is usually any type of drink you’d have before a meal. Most aperitifs are usually low in alcohol and mild-tasting. You can drink many of the cordials and liqueurs listed later in this chapter as aperitifs as well. I don’t have much more to say about aperitifs other than to list the individual products that are available, such as the following: ✓ Amer Picon (French): A blend of African oranges, gen- tian root, quinine bark, and some alcohol. Usually served with club soda or seltzer water with lemon. ✓ Campari (Italian): A unique combination of fruits, spices, herbs, and roots. 54 Part II: Distilling the High Points of Various Spirits ✓ Cynar (Italian): A bittersweet aperitif that’s made from artichokes. Best when served over ice with a twist of lemon or orange. ✓ Dubonnet (American): Produced in California and avail- able in blond and red. Serve chilled. ✓ Fernet-Branca (Italian): A bitter, aromatic blend of approximately 40 herbs and spices (including myrrh, rhubarb, camomile, cardamom, and saffron) in a base of grape alcohol.
    [Show full text]
  • GG-2017-Feb-Drinks-15
    Garden & Gun Presents: Good Libations John T. Edge scours the South for 15 top-shelf cocktails worth pulling up a stool for Plus: ☛ The ONE DRINK YOU MUST KNOW HOW to M A K E The LIQUID ASSETS RETURN Making a splash at of the Julep in Houston. HOTEL BAR Opposite: Space- themed records, A P R O ’ S circuit boards, and GUIDE to TA S T I N G snapshots from a refurbished photo BOURBON booth adorn the bar at Satellite in Birmingham. ☛ 15 WAYS TO TOAST THE SOUTH Drinks of Choice Frothy Raising the bar on Southern cocktails ver t h e past decade and a dynamics a n d v e s s e l g e o m e t r y. half, I have been a lucky While many of us merely drank during those witness to a drinking formative years, others worked. In search of revolution. I was an ear- origins, historians plundered archives. After ly patron of Milk & Hon- years of fakelore validation, when dupes like ey, the Manhattan bar me believed the word cocktail derived from Owhere Sasha Petraske defned the modern the French word for eggcup, the author David speakeasy aesthetic of Jazz Age cocktails and Wondrich discovered the likely origin of the Ramos Gin Fizz hirsute bartenders. Before he was a household term. (The story involves a horse, a ginger sup- Kimball House, Decatur, GA name and his whiskey was the fetish of the elite, pository, and a cocked tail.) ✤ I sipped old-fashioneds with Julian Van Winkle This resuscitation work proved inspiring.
    [Show full text]
  • Cocktails Tuxedo #2 Gin, Dolin Blanc Vermouth, Maraschino, Orange
    Cocktails Tuxedo #2 Gin, Dolin Blanc vermouth, maraschino, orange bitters, absinthe 16 Flamenco Sketches Fino sherry, Dolin Blanc vermouth 17 Jalisco on Hudson Tequila, yuzu kosho, ginger, lime, soda 16 Barquentine Mahón gin, hops, beer, lemon 16 Lady Grey Rye, bergamot, egg white, lemon, bitters 16 Golden Apple Applejack, lemon, Amontillado 15 Zambra Brandy de Jerez, Cognac, maple, Cynar, Scotch 17 La Briolette Vodka, Dolin Blanc vermouth, pear brandy, Cocchi Americano 16 St. Moritz Gin, Cocchi Americano, Becherovka, allspice dram 17 Smoke & Mirrors Bourbon, Cappelletti Sfumato, Bénédictine, bitters 17 Negroni Scuro Gin, Cocchi Torino, Braulio, orange bitters 16 The Last Track Rye, Byrrh, Nardini amaro, cacao, bitters 17 Sparkling glass bottle A. & M. Tissot, Crémant du Jura Extra Brut – Jura, France NV 16 64 Noël Bazin, ‘L’Unanime,’ Brut Blanc de Blancs – Champagne, France NV 25 100 Laherte Frères, ‘Rosé de Meunier’ Extra Brut Rosé – Champagne, France NV 28 108 Sherry Equipo Navazos, ‘La Bota de Fino no68’ – Jerez de la Frontera, Spain NV 15 Bodegas Tradición, Amontillado VORS – Jerez de la Frontera, Spain NV 22 White Fulcro, ‘Finca a Pedreira’ Albariño – Rías Baixas, Spain 2016 16 64 Bellwether, ‘Sheldrake Point’ Riesling – Finger Lakes, New York, USA 2014 14 56 Peter Dipoli, ‘Voglar’ Sauvignon blanc – Alto Adige, Italy 2014 20 80 Hervé Villemade, ‘Les Saules’ – Cour-Cheverny, Loire, France 2016 17 68 Nicolas Mariotti Bindi, ‘Mursaglia’ Vermentino – Corsica, France 2013 21 84 Prunier-Bonheur, Auxey-Duresses ‘Les Crais’ – Burgundy, France 2015 25 100 Guerila, ‘Rebula’ – Primorska, Slovenia 2015 16 64 Rosé Stein, Rosé trocken – Mosel, Germany 2016 15 60 Red Château Yvonne, ‘L’Île Quatre Sous’ – Saumur-Champigny, Loire, France 2015 15 60 Vallana, ‘Campi Raudii’ Nebbiolo – Piedmont, Italy 2006 16 64 Bitouzet-Prieur, Beaune 1er Cru ‘Cent-Vignes’ – Burgundy, France 2013 25 100 Vaccelli, ‘Unu’ Sciaccarellu – Corsica, France 2014 19 76 Comando G, ‘La Bruja de Rozas’ Garnacha – Madrid, Spain 2015 18 72 Gramenon, ‘Sierra du Sud’ Côtes du Rhône – S.
    [Show full text]
  • Velvet Buck Libations
    eatAspen.com Velvet Buck Libations “In wine there is wisdom, in beer there is Freedom, and in water there is bacteria.” Benjamin Franklin Sample Menu Winter 2019/20 eatAspen.com WHISKEYS ROCKY MOUNTAIN OTHER ROCKY WHISKEY & SHINE MOUNTAIN SPIRITS Tin Cup Whiskey Woody Creek Vodka wheat whiskey, 90*........ 14 potato vodka, 80*......... 14 Stranahan’s Whiskey Woody Creek Gin 129.4•.................... 16 local juniper, 80*........ 14 Woody Creek Rye Marble Distillery Vodka straight rye, ............ 17 Colorado grains, 80*...... 14 Awry Marble Distillery Gingercello straight rye, 86*......... 16 sipping liqueur, 80*...... 14 Breckenridge Leopold Bros. Absinthe Verte Colorado whiskey, 86*..... 16 traditional style, 130*... 17 Deerhammer Montanya Exclusiva single malt whiskey, 92*.. 16 3 yr. rum, 110*........... 16 Law’s 4-Grain Spring 44 Vodka bourbon style, 95*........ 17 , 100*.................... 16 291 Single Barrel bourbon style, 100*....... 16 Peach Street Distillers WORLD WHISKEYS bourbon style, 86*........ 16 We scoured the world and are proud to bring out our top 7 picks. Downslope Distillery Double Diamond Fukano Distillery bourbon style, 100*....... 16 rice whiskey, 86 proof...20 Leopold Bros. American Small Forty Creek Barrel Select Batch Whiskey Canadian whisky, 80*.....16 colorado style, 86*....... 16 Collingwood e, 80*.................... 16 Canadian whisky, 80*.....16 Powers Gold Label bourbon style, 86*........ 16 Irish whiskey, 86*.......16 The Hakushu 12-Year single malt, 86*.........22 Hibiki “Japanese Harmony” blended whiskey, 86*.....20 Jameson Black Barrel twice charred, 80*.......16 Sample Menu Winter 2019/20 eatAspen.com WHISKEYS WHISKEY & SHINE WHISKEY & SHINE (West of the Mississippi) (East of the Mississippi) Dry Fly Distilling Bourbon-Style Thomas Handy Sazerac Whiskey straight rye, 127*.......
    [Show full text]