Drink List 10 10 2014

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VND COGNAC CAMUS XO ELEGANCE 350 CAMUS XO BORDERIES 390 HENNESSY XO 800 MARTELL CORDON BLEU, XO 550 MARTELL VSOP 210 RÉMY MARTIN XO 410 RÉMY MARTIN VSOP 210 COURVOISIER VSOP 210 ARMAGNAC CHÂTEAU DE LAUBADE, BAS-ARMAGNAC VSOP 185 CHÂTEAU DE LAUBADE, BAS-ARMAGNAC XO 280 EAUX DE VIE FRAMBOISE 180 KIRSCH 180 POIRE WILLIAM’S 180 MIRABELLE 180 LIQUEURS AMARETTO/ BAILEY’S/ COINTREAU/ BENEDICTINE/ 130 DRAMBUIE/ GALLIANO/ GRAND MARNIER/ KAHLUA/ MALIBU/ PEPERMINT/ SAMBUCCA DRINK LIST COFFEE AND TEA LISTE DES BOISSONS LISTE FRESHLY BREWED ILLY COFFEE, DECAFFEINATED COFFEE 95 VANILLA COFFEE/ CARAMEL COFFEE/ VIETNAMESE COFFEE/ ESPRESSO/ DOUBLE ESPRESSO CAPPUCCINO FREDDO/ FRAPUCCINO HOUSE TEA SELECTION (GREEN TEA/ LOTUS/ OOLONG/ JASMINE/ BLACK) INFUSIONS TEA (MINT/ VERVEINE) HOT CHOCOLATE/ VIENNOIS CHOCOLATE/ MILK MOCKTAILS COCONAPPLE 120 (PINEAPPLE JUICE/ COCONUT CREAM) FLAMINGO 120 (CRANBERRY/ PINEAPPLE/ LEMON JUICE/ SODA) FRUIT PUNCH 120 (ORANGE/ PINEAPPLE/ LEMON/ GRENADINE) Sofitel Saigon Plaza Prices are quoted in VND (,000) and exclusive of 5% service charge and 10% VAT VND VND MINERAL WATERS WHISKY STILL SINGLE MALT GLASS BOTTLE ALBA (45CL) 70 THE SINGLETON OF GLEN ORD 12 YEARS 210 1,800 EVIAN (33CL) 140 THE SINGLETON OF GLEN ORD 18 YEARS 420 4,600 EVIAN (75CL) 220 BLENDS ACQUAPANNA (50CL) 110 J&B 130 1,500 ACQUAPANNA (100CL) 170 JOHNNIE WALKER 12 YEARS (BLACK LABEL) 150 1,800 JOHNNIE WALKER 18 YEARS (PLATIUM LABEL) 320 3,900 SPARKLING JOHNNIE WALKER XR 21 YEARS 480 5,000 PERRIER (33CL) 120 JOHNNIE WALKER 21 YEARS (BLUE LABEL) 500 5,500 BADOIT (33CL) 160 JOHNNIE WALKER KING GEORGES V 3,500 39,000 BADOIT (75CL) 250 ALBA (45CL) 70 CHIVAS REGAL 25 YEARS 900 10,800 SAN PELLEGRINO (100CL) 220 ROYAL SALUTE HUNDRED CASK SELECTION 665 7,980 GREEN PERRIER (75CL) 160 AMERICAN SOFT DRINKS JACK DANIEL’S 130 1,500 COKE/ DIET COKE/ COKE ZERO/ SPRITE/ FANTA/ 95 JIM BEAM 130 1,500 TONIC/ SODA/ GINGER ALE/ SEVEN UP/ PEPSI/ JACK DANIEL’S SINGLE BARREL 360 4,200 ORANGINA/ LIPTON ICE TEA FRUIT JUICES RUM FRESH JUICE 95 WHITE (ORANGE/ PINEAPPLE/ WATERMELON/ COCONUT) PAMPERO 120 1,400 CRANBERRY/ APPLE/ TOMATO JUICE LEMON/ ORANGE SQUASH BROWN CAPTAIN MORGAN ORIGINAL 130 1,500 BEERS SAPPORO DRAUGHT 75 SAPPORO / 333/ SAN MIGUEL 95 TEQUILA CORONA 120 JOSE CUERVO 150 1,800 APERITIF CAMPARI BITTER/ MARTINI BIANCO/ 130 GIN DRY/ ROSSO/ PERNOD / RICARD/ TANQUERAY LONDON DRY 140 1,800 PASTIS/ DUBONNET RED/ KIR TANQUERAY, N°10 170 2,700 (WHITE WINE, CRÈME DE CASSIS) CINTRA PORT 150 VODKA COCKTAILS KETEL ONE 150 2,000 KIR ROYAL (CHAMPAGNE, CRÈME DE CASSIS) 380 CIROC CLASSIC 180 3,000 BLOODY MARY (VODKA, TOMATO JUICE, TABASCO, 170 CIROC COCONUT 180 3,000 SALT, PEPPER) CIROC PEACH 180 3,000 GIN FIZZ (GIN, LEMON JUICE, SODA) 170 CIROC REDBERRY 180 3,000 SINGAPORE SLING (GIN, CHERRY BRANDY, 170 SMIRNOFF BLACK 140 1,800 LIME JUICE, GRENADINE, SODA) MOJITO (RUM, LIME, SUGAR, FRESH MINT, 170 SODA WATER) PINACOLADA (RUM, MALIBU, COCONUT CREAM, 170 PINEAPPLE JUICE) MARGARITA (TEQUILA, COINTREAU, LEMON JUICE) 170 Prices are quoted in VND (,000) and exclusive of 5% service charge and 10% VAT Prices are quoted in VND (,000) and exclusive of 5% service charge and 10% VAT.

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The Ancient Tale of Anise and Its Long Journey to America
For immediate release Press contact: Daniela Puglielli, Accent PR (908) 212 7846 THE ANCIENT TALE OF ANISE AND ITS LONG JOURNEY TO AMERICA New Orleans, July 2012 -- As part of the “spirited” presentations of the Tales of the Cocktail festival, Distilleria Varnelli cordially invites you to the event “Anise: The Mediterranean Treasure” on Saturday July 28, from 3:00 pm to 4:30 pm at the Queen Anne Ballroom, Hotel Monteleone in New Orleans, LA. The seminar offers a rare occasion to compare different Mediterranean anises, neat and in preparation: Varnelli, as the best Italian dry anise, ouzo, arak, raki, anisado, and anisette. Mixologist Francesco Lafranconi - winner of the TOC 2009 Best Presenter Award- and Orietta Maria Varnelli, CEO of Distilleria Varnelli S.p.a., will transport attendees through an incredible historical and cultural journey, including an exclusive tasting of anise-based Varnelli’s liqueurs and aperitifs. Renowned mixologists from London, Anistatia Miller and Jared Brown, will bring their experience to the event as well. The program will include also a short yet suggestive cultural presentation about the FIRST American Chapter of the Ordre International des Anysetiers, with Members in Medieval attire that will revive the legend and traditions of the ancient guild of Anysetiers, founded in 1263 in France. Members of the Louisiana Bailliage include Francesco Lanfranconi, who will lead the Chapter as Bailli, Tales of the Cocktail’s founders Ann and Paul Tuennerman, Liz Williams (Chair of Southern Food and Beverage Museum in NOLA), Laura and Chris McMillan of the Museum of American Cocktails – MOTAC, journalists Camper English and Brenda Maitland, mixologist Jacques Bezuidenhout and importer Paolo Domeneghetti.
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Small-Angle Neutron Scattering Study of a World-Wide Known Emulsion: Le Pastis
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Mixologists” Are Now Extending the Same Philosophy to Cocktails
PWDec11sinha-4 17/11/11 10:37 Page 25 physicsworld.com Feature: Cocktail physics iStockphoto.com/philipdyer Cocktail physics Many top chefs are well known for taking a more scientific approach to cooking in recent years, and some “mixologists” are now extending the same philosophy to cocktails. Naveen N Sinha and David A Weitz explain the theory and techniques behind these increasingly exotic mixed drinks We are in the midst of a culinary revolution, as high- techniques borrowed from research laboratories in end chefs around the world exploit scientific knowledge physics and chemistry, such as rotary evaporators, ther- and technological advances to create spectacular mocouples and centrifuges, are helping bartenders to dishes. Ferran Adrià, known for his world-acclaimed put their innovative drinks ideas into practice. Concepts restaurant El Bulli in Catalonia, has pioneered the use from thermodynamics as well as the physics of colloids, of hydrocolloids to create yogurt spheres, carrot foam gels and other forms of “soft matter” can help explain and other novel foods. Other chefs, such as Heston the flavour, appearance and “mouthfeel” of these bev- Naveen N Sinha is a Blumenthal at the Fat Duck in Bray, UK, Grant Achatz erages. So get your cocktail shakers and bar spoons PhD student at the at Alinea, Chicago, and Wylie Dufresne at wd~50, ready as we take you through what you need to know to Harvard School of New York, are exploring science-based techniques, create cocktails that look, taste and feel fantastic. Engineering and including the use of liquid nitrogen, enzymes and con- Applied Sciences and David A Weitz is the trolled temperature baths, to create remarkable juxta- Full of flavour Mallinckrodt positions of new flavours and unexpected textures.
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View Sell Sheet
Prince Pastis de Marseille Pastis Classic French Anis Anise is an annual plant long cultivated for its aromatic and medicinal qualities and one of the herbs that was supposed to avert the evil eye. Absinthe is perhaps the most notorious liqueur produced from anise. Absinthe hit its peak during the years from 1880-1914, a period considered to be the “great collective binge” for absinthe, and an era of inspiration and daring, was associated with the artistic life and was even used as an aphrodisiac. Banned in the states in 1912, interest in absinthe remained very high and beverages were developed as substitutes, similar in taste but lower in alcohol and produced without wormwood. Known by such names as anis or anisette, pastis, ouzo, or raki, absinthe-style liqueurs have seen a resurgence in use. Pastis is a strong local favorite in the south of France. From its original home in Marseille, the popularity of Pastis has spread throughout Provence and the Riviera, connecting friends throughout small cafes in the region. Prince Pastis is smooth and very full flavored, with a very refreshing edge, excellent in the summertime. 45% alc/vol The liqueur that we call pastis is the direct descendant of the infamous absinthe, the controversial spirit of Paris in the 1890s. The flavor comes from licorice and seeds of the star anise plant, an important ingredient in Absinthe. Anis liqueurs are the most popular liqueurs in France and the Mediterranean countries. Absinthe was the classic anis spirit. Unlike anis, pastis contains licorice as a major ingredient. Pastis has a clear brown-yellow hue, and turns a whitish-gray with water.
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