Road Hole Bar Drinks Menu 2009
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BF Taco Mundo Menu Drinks B
MARGARITAS MAKE ANY MARGARITA GRAND MA STYLE $2 BLANCO REPOSADO AÑEJO (floater) (Silver or White) unaged, (Rested) aged 2-12 months, (Aged) barrel aged bold fruit & floral flavors, mellow flavors for a minimum of one year, GRAN MA’S ROCKIN RITA..............................................$12 ideal for mixing for sipping or mixing smooth & warm for sipping Patron Silver Tequila, Grand Marnier, house-made margarita mix, salt rim WATERMELON RITA........................................................$9 EL JIMADOR $6 EL JIMADOR $7 EL JIMADOR $8 El Jimador Silver Tequila, watermelon, triple sec, lime juice, 1800 $7.5 1800 $8 1800 $10 pink sea salt rim MILAGRO $7 MILAGRO $8 MILAGRO $10 BLUE AGAVE ................................................................ $10 CABO WABO $8.5 CABO WABO $9.5 CABO WABO $12 1800 Blanco Tequila, orange liqueur, lime juice, blue curacao, salt rim PARTIDA $10 PARTIDA $11 PARTIDA $12 PRICKLY PEAR ............................................................... $8 Milagro Silver Tequila, house-made margarita mix, prickly pear pureé, HERRADURA $10 HERRADURA $11 HERRADURA $12 pink sea salt rim PATRON $9.5 PATRON $11 PATRON $12 POMEGRANATE ........................................................... $9.5 DON JULIO $10 DON JULIO $11 DON JULIO $12 Partida Reposado Tequila, orange liqueur, pomegranate liqueur, house-made margarita mix, sugar rim TEQUILA FLIGHTS: (3) 1 oz. SAMPLES BLACKBERRY LIME ....................................................... $10 Herradura Silver Tequila, orange liqueur, blackberry syrup, lime -
Phleum Alpinum L
Phleum alpinum L. Alpine Cat’s-tail A scarce alpine grass with distinctive purplish flower heads, long bristly awns and short, broad and glabrous leaves. It is associated with base- rich flushes and mires, more rarely with rocky habitats, and occasionally with weakly acid substrates enriched by flushing with base-rich water. In Britain it is more or less confined to above 610 m northern and central Scotland with two southern outliers in the North Pennines. It is assessed as of Least Concern in Great Britain, but in England it is assessed as Critically Endangered, due to very restricted numbers and recent decline. ©Pete Stroh IDENTIFICATION limit for both these species (540 m) is well below the lower limit for P. alpinum in Britain (610 m). However, P. pratense Phleum alpinum is a shortly rhizomatous, loosely tufted has been recorded as an introduction at 845 m near to the P. perennial alpine grass with short, broad, glabrous leaves (-6 alpinum on Great Dun Fell (Pearman & Corner 2004). mm) and short, blunt ligules (0.5–2 mm; Cope & Gray 2009). The uppermost leaf sheath is inflated. Alopecurus magellanicus, with which it often grows, has hairy, awnless glumes and ‘thunder-cloud’ coloured flower- The inflorescences are dark-blue or brownish purple, oval to heads (red-purple in P. alpinum; Raven & Walters 1956). oblong shaped (10-50 mm). The spikelets are purplish with long awns (2-3 mm) and the keels are fringed with stiff white bristles. HABITATS Phleum alpinum is a montane grass of open, rocky habitats or SIMILAR SPECIES of closed swards on base-rich substrates, or occasionally on more acidic materials enriched by flushing or down-washed Phleum alpinum is told from P. -
Quaternary of Scotland the GEOLOGICAL CONSERVATION REVIEW SERIES
Quaternary of Scotland THE GEOLOGICAL CONSERVATION REVIEW SERIES The comparatively small land area of Great Britain contains an unrivalled sequence of rocks, mineral and fossil deposits, and a variety of landforms that span much of the earth's long history. Well-documented ancient volcanic episodes, famous fossil sites, and sedimentary rock sections used internationally as comparative standards, have given these islands an importance out of all proportion to their size. These long sequences of strata and their organic and inorganic contents, have been studied by generations of leading geologists thus giving Britain a unique status in the development of the science. Many of the divisions of geological time used throughout the world are named after British sites or areas, for instance the Cambrian, Ordovician and Devonian systems, the Ludlow Series and the Kimmeridgian and Portlandian stages. The Geological Conservation Review (GCR) was initiated by the Nature Conservancy Council in 1977 to assess, document, and ultimately publish accounts of the most important parts of this rich heritage. The GCR reviews the current state of knowledge of the key earth-science sites in Great Britain and provides a firm basis on which site conservation can be founded in years to come. Each GCR volume describes and assesses networks of sites of national or international importance in the context of a portion of the geological column, or a geological, palaeontological, or mineralogical topic. The full series of approximately 50 volumes will be published by the year 2000. Within each individual volume, every GCR locality is described in detail in a self- contained account, consisting of highlights (a precis of the special interest of the site), an introduction (with a concise history of previous work), a description, an interpretation (assessing the fundamentals of the site's scientific interest and importance), and a conclusion (written in simpler terms for the non-specialist). -
Cafés Especiales Barraquito £5.95 Traditional Coffee from Tenerife
Cafés Especiales Barraquito £5.95 Traditional coffee from Tenerife. Layers of Licor 43 with condensed milk, a shot of espresso and milk foam, sprinkled with cinnamon and a waft of lemon Café Carajillo £5.95 Espresso coffee with Spanish brandy Café Bombon £3.25 Double espresso with condensed milk Carajillo Tocado Liqueur coffee Café Andaluz Brandy £5.95 Café Montañés Whisky £5.95 Café Sureño Tia Maria £5.95 Café Dulce Licor 43 A sweet vanilla liqueur £5.95 Café Azahar Baileys £5.95 La Bomba Liqueur hot chocolate Chocolate Caliente Plain hot chocolate £3.25 La Bomba Andaluza Brandy £5.95 La Bomba Ron Oscuro Rum £5.95 La Bomba Montañesa Whisky £5.95 La Bomba Catalana Crèma Catalana £5.95 Postre BROWNIE DE CHOCOLATE (v) £5.95 Home-made chocolate and pistachio brownie served with honeycomb ice cream (Contains nuts) POSSET DE LIMÓN £5.65 Lemon posset, fresh raspberries and shaved white chocolate served with Scottish shortbread CHURROS (v) £5.65 Traditional Spanish doughnut sticks served with hot chocolate dipping sauce PASTEL DE QUESO (v) £5.95 Raspberry cheesecake served with white chocolate sauce and shaved chocolate (Contains nuts) CREMA CATALANA (v) (gf) £5.65 A traditional Crème brûlée HELADO Y FRESAS £5.65 Vanilla ice cream sundae served with strawberry compote, crushed almond biscuits and fresh strawberries and Chantilly cream (Contains nuts) SORBETE CON BAYAS (v) (gf) £5.45 Fruits of the forest sorbet served with fresh raspberries and strawberries SELECCIÓN DE QUESOS ESPAÑOLES £8.95 Spanish cheese selection of Picon Blue, Manchego and Tetilla served with quince paste, Scottish oatcakes and grapes (May contain nuts) IF YOU HAVE A FOOD ALLERGY, PLEASE ASK FOR THE ALLERGEN GUIDE AS NOT ALL DISH INGREDIENTS ARE LISTED ON THE MENU. -
Spring 2 0 1 9
W I N E L I S T | S P R I N G 2 0 1 9. IST EDITION. MMXIX. V A J R A B E V E R A G E P R O G R A M The VAJRA BEVERAGE PROGRAM is a thoughtfully curated list of wines, spirits and libations; designed to enhance the simple flavors of Vajra’s Nepalese and Indian cuisine and heritage. The experience of visible flavors and aromas of the cuisine, when paired with the best wines and spirits and concoctions thereof, is what we aspire to impart with our guests in their every visit. A lot of thought and time has been invested in order to bring together the perfect harmony of flavors, aromas and visual appeasements. With a perfect bottle of wine or the perfect cocktail crafted with you in the mind, Vajra is a place where we all get together, to celebrate life, family and friendships. This volume is an extension of VAJRA’s affable personality and amalgamation of many forms of hospitality and culture developed through the years in hospitality business. As we encourage our guests to partake in all forms of merriment, we implore, let this volume guide you. And that you guide us with your knowledge, as we constantly learn and evolve. Our staff will make sure your every question is answered, and that you will enjoy your evening with us. No sane man can afford to dispense with debilitating pleasures; no ascetic can be considered reliably sane. ~Robert M. Parker, Jr. 2 C O N T E N T I. -
2019 Scotch Whisky
©2019 scotch whisky association DISCOVER THE WORLD OF SCOTCH WHISKY Many countries produce whisky, but Scotch Whisky can only be made in Scotland and by definition must be distilled and matured in Scotland for a minimum of 3 years. Scotch Whisky has been made for more than 500 years and uses just a few natural raw materials - water, cereals and yeast. Scotland is home to over 130 malt and grain distilleries, making it the greatest MAP OF concentration of whisky producers in the world. Many of the Scotch Whisky distilleries featured on this map bottle some of their production for sale as Single Malt (i.e. the product of one distillery) or Single Grain Whisky. HIGHLAND MALT The Highland region is geographically the largest Scotch Whisky SCOTCH producing region. The rugged landscape, changeable climate and, in The majority of Scotch Whisky is consumed as Blended Scotch Whisky. This means as some cases, coastal locations are reflected in the character of its many as 60 of the different Single Malt and Single Grain Whiskies are blended whiskies, which embrace wide variations. As a group, Highland whiskies are rounded, robust and dry in character together, ensuring that the individual Scotch Whiskies harmonise with one another with a hint of smokiness/peatiness. Those near the sea carry a salty WHISKY and the quality and flavour of each individual blend remains consistent down the tang; in the far north the whiskies are notably heathery and slightly spicy in character; while in the more sheltered east and middle of the DISTILLERIES years. region, the whiskies have a more fruity character. -
Download Report for Winter Season 2011/2012
SPORTSCOTLAND AVALANCHE INFORMATION SERVICE REPORT FOR WINTER 2011/12 Avalanche Feith Bhuidhe - Northern Cairngorms. photo I Peter Mark Diggins - Co-ordinator October 2012 Glenmore Lodge, Aviemore, Inverness-shire PH22 1PU • telephone:+441479 861264 • www.sais.gov.uk Table of Contents The General Snowpack Situation - Winter 2011/12! 1 SAIS Operation! 2 Personnel! 2 The SAIS team,! 2 Avalanche Hazard Information Reports! 3 Avalanche Occurrences! 4 Recorded Avalanche Occurrences for the Winter of 2011/12! 4 Reaching the Public! 5 New Mobile Phone Site! 5 Report Boards in Public Places! 5 Avalanche Reports by Text! 5 The Website! 6 Chart 2 illustrating Website Activity! 6 Numbers viewing the daily SAIS Avalanche Forecast Reports.! 6 SAIS Blog Activity! 6 Working with Agencies and Groups! 7 Snow and Avalanche Foundation Of Scotland! 7 Research and Development! 7 The University of Edinburgh! 7 Snow and Ice Mechanics! 7 Snow, Ice and Avalanche Applications (SNAPS)! 8 Scottish Mountain Snow Research! 8 Seminars! 9 European Avalanche Warning Service International Snow Science Workshop! 9 Mountaineering Organisations! 9 Other Agencies and Groups! 10 SEPA and the MET OFFICE! 10 MET OFFICE and SAIS developments! 10 SAIS/Snowsport Scotland Freeride initiative! 11 Support and Sponsorship! 11 ! 2 The General Snowpack Situation - Winter 2011/12 Braeriach and Ben Macdui from Glas Maol in Feb The SAIS winter season started early in December 2011 with a weekend report service being provided in the Northern Cairngorms and Lochaber areas. The first winter storms arrived late October at summit levels, with natural avalanche activity reported on Ben Wyvis, then more significant snowfall later in November. -
Eaglet 106 2011
Movements of 106 in 2011 09 January 2011: Remains at home The female eaglet continues to live around the Ben Griams within the parents' home range. 21 January 2011 She was a little to the west of the main range today, being 3km north of Loch Rimsdale. 25 January 2011: No change Between Loch Rimsdale and Loch Strathy on 25th January. 02 February 2011: Off on her travels The young female eagle 106 has left her home range in the Flow Country after a stay of just over six months with its parents (her sibling 107 left 3 months earlier). She flew west and at 3pm on 27th she was near Ben Auskaird, 6 km southeast of Scourie in West Sutherland, she stayed there until 10am on 28th. By 4pm, she was by a loch southeast of Ben More Assynt, where she stopped until moving to upper Strathoykell, north of Duchally, at 10am on 30th. By 4pm that day she had gone further to the east and was southeast of Glencalvie Lodge. Again she lingered and her next move was south to Ben Wyvis, where she arrived 4pm on 1st February. She roosted that night a little further north in a craggy valley to the west of Wyvis Lodge. Next day she flew west and at 4pm on 2nd was just to the northeast of Aultguish Inn on the Ullapool road. Is she going to turn into a traveller like her brother 107? January 25th to February 2nd 07 February 2011: To Wester Ross On 3rd February, 106 flew west to Rhiddoroch Estate, northeast of Ullapool, by 4pm and was in the same area north of Rhiddoroch Lodge by latest location 4am on 6th. -
Scottish Nature Omnibus Survey August 2019
Scottish Natural Heritage Scottish Nature Omnibus Survey August 2019 The general public’s perceptions of Scotland’s National Nature Reserves Published: December 2019 People and Places Scottish Natural Heritage Great Glen House Leachkin Road Inverness IV3 8NW For further information please contact [email protected] 1. Introduction The Scottish Nature Omnibus (SNO) is a survey of the adult population in Scotland which now runs on a biennial basis. It was first commissioned by SNH in 2009 to measure the extent to which the general public is engaged with SNH and its work. Seventeen separate waves of research have been undertaken since 2009, each one based on interviews with a representative sample of around 1,000 adults living in Scotland; interviews with a booster sample of around 100 adults from ethnic minority groups are also undertaken in each survey wave to enable us to report separately on this audience. The SNO includes a number of questions about the public’s awareness of and visits to National Nature Reserves (see Appendix). This paper summarises the most recent findings from these questions (August 2019), presenting them alongside the findings from previous waves of research. Please note that between 2009 and 2015 the SNO was undertaken using a face to face interview methodology. In 2017, the survey switched to an on-line interview methodology, with respondents sourced from members of the public who had agreed to be part of a survey panel. While the respondent profile and most question wording remained the same, it should be borne in mind when comparing the 2017 and 2019 findings with data from previous years that there may be differences in behaviour between people responding to a face to face survey and those taking part in an online survey that can impact on results. -
History of Scotch Whiskey
Scotch Whiskey The Gaelic "usquebaugh", meaning "Water of Life", phonetically became "usky" and then "whisky" in English. However it is known, Scotch whisky, Scotch or Whisky (as opposed to whiskey), it has captivated a global market. Scotland has internationally protected the term "Scotch". For a whisky to be labeled Scotch it has to be produced in Scotland. If it is to be called Scotch, it cannot be produced in England, Wales, Ireland, America or anywhere else. Excellent whiskies are made by similar methods in other countries, notably Japan, but they cannot be called Scotches. They are most often referred to as "whiskey". While they might be splendid whiskies, they do not captivate the tastes of Scotland. "Eight bolls of malt to Friar John Cor wherewith to make aqua vitae" The entry above appeared in the Exchequer Rolls as long ago as 1494 and appears to be the earliest documented record of distilling in Scotland. This was sufficient to produce almost 1500 bottles, and it becomes clear that distilling was already a well-established practice. Legend would have it that St Patrick introduced distilling to Ireland in the fifth century AD and that the secrets traveled with the Dalriadic Scots when they arrived in Kintyre around AD500. St Patrick acquired the knowledge in Spain and France, countries that might have known the art of distilling at that time. The distilling process was originally applied to perfume, then to wine, and finally adapted to fermented mashes of cereals in countries where grapes were not plentiful. The spirit was universally termed aqua vitae ('water of life') and was commonly made in monasteries, and chiefly used for medicinal purposes, being prescribed for the preservation of health, the prolongation of life, and for the relief of colic, palsy and even smallpox. -
Nelson Brewer’S Notes
NELSON BREWER’S NOTES BREWER’S NOTES Speight’s Brewery has always produced award winning, traditional ales and beers, using only the Speight’s Brewery has always produced award winning, traditional ales and beers, using only the finest quality finest quality. Southern ingredients and purest water. We take great care and pride in brewing our beers and are proud to present them here to you. WSouthernhy not ta singredientste the whole and fami purestly of S peightwater. ’sWe bee takers! Pu greatrcha scaree an andAle Hprideouse inTa sting brewing our beers and are proud to present them here to you. Tray, which will have a sample of each beer for you to try. Why not taste the whole family of Speight’s beers! Purchase an Ale House Tasting Tray, which will have a sample of each beer for you to try. SPEIGHT’S GOLD MEDAL ALE Beer Style Draught Amber Ale First Brewed 1876 Alcohol Level 4.0 Colour 21 Bitterness 14 Energy (kilojoules/100ml) 135 Calories (/100ml) 32 Flavour characteristics: Speight’s is an ale with a hint of “grassy” undertones that add to its complexity. It has the full flavour of Speight’s malt and hops. SPEIGHT’S TRIPLE HOP PILSNER Beer Style Pilsner First Brewed 2002 Alcohol Level 4.0 Colour 12 Bitterness 31 Energy (kj/100ml) 190 Calories (/100ml) 45 Flavour characteristics: The first thing that strikes you about the Triple Hop Pilsner is the light golden colour true to the pilsner style of beer. Being a pilsner it’s a hop dominated brew, in this case we use the hop varieties; Cascades, Green Bullet and Nelson Sauvin. -
Boisdale of Canary Wharf Whisky Bible
BOISDALE Boisdale of Canary Wharf Whisky Bible 1 All spirits are sold in measures of 25ml or multiples thereof. All prices listed are for a large measure of 50ml. Should you require a 25ml measure, please ask. All whiskies are subject to availability. 1. Springbank 10yr 19. Old Pulteney 12yr 37. Ardbeg Corryvreckan 55. Longmorn 16yr 2. Highland Park 12yr 20. Aberfeldy 12yr 38. Smokehead 56. Glenrothes Select Reserve 3. Bowmore 12yr 21. Blair Athol 12yr 39. Lagavulin 16yr 57. Glenfiddich 15yr Solera 4. Oban 14yr 22. Royal Lochnagar 12yr 40. Laphroaig Quarter Cask 58. Glenfarclas 10yr 5. Cragganmore 12yr 23. Talisker 10yr 41. Laphroaig 10yr 59. Ben Nevis 12yr 6. Fettercairn (Old) 10yr 24. Laphroaig 15yr 42. Octomore 7.1 60. Highland Park 18yr 7. Benromach 10yr 25. Benriach Curiositas 10yr 43. Tomintoul 16yr 61. Glenfarclas 40yr 105 8. Ardmore Traditional 26. Caol Ila 12yr 44. Glengoyne 10yr 62. Macallan 10yr Sherry Oak 9. Connemara Peated 27. Port Charlotte 2008 45. Cardhu 12yr 63. Glendronach 12yr 10. St. George’s Chapter 9 28. Loch Lomond 12yr 46. An Cnoc 16yr 64. Balvenie 12yr DoubleWood 11. Isle of Jura 10yr 29. Speyburn 10yr 47. Glenkinchie 12yr 65. Aberlour 10yr 12. Glen Garioch 21yr 30. Balblair 1997 48. Macallan 12yr Fine Oak 66. Glengoyne 12yr 13. Tobermory 10yr 31. Bruichladdie Classic 49. Glenfiddich 12yr 67. Penderyn Madeira 14. Dalwhinnie 15yr Laddie 50. Bushmills 10yr 68. Glen Moray 12yr 15. Glenmorangie Original 32. Tullibardine 223 51. Tomatin 12yr 69. Glen Grant 10yr 16. Bunnahabhain 12yr 33. Tomatin 18yr 52. Glenlivet 12yr 70.