DOCSLIB.ORG

Drink Recipes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Whether it is your wedding, a gala event or an intimate cocktail party, Berkshire Mountain Distillers is here to help. We have created a list of time honored cocktails that lend themselves well to our spirits. Sit back, enjoy… and take the guesswork out of your next event. Please enjoy responsibly. ICE GLEN VODKA CAPE CODDER 2 oz Ice Glen Vodka “Clear. Mild honeydew and cream aromas. A supple entry 4 oz Cranberry juice leads to a dryish medium body with hints of eucalyptus ½ oz Fresh lime juice honey. Finishes with a peppery, light minty fade. Excellent.“ Lime wedge – Beverage Testing Institute Shake all ingredients with ice and strain into a highball glass with fresh APEROL SMASH ice. Garnish with a lime wedge. 1 oz Ice Glen Vodka CUCUMBER FIZZ ½ oz Fresh squeezed lime juice 2 slices of thickly cut cucumber ½ oz Simple Syrup 1½ oz Ice Glen Vodka 1 oz Aperol ½ oz St. Germain 5 Grapes ½ oz lemon juice Soda water ½ oz simple syrup* Muddle grapes in a Collins glass. Shake remaining ingredients with Soda water ice and strain into a into the Collins glass with fresh ice. Top with soda Cucumber slice, mint or lemon water (or try lemon/lime seltzer). Muddle cucumber and lemon. Shake all ingredients with ice and strain THE BARYSHNIKOV into a Collins glass with fresh ice. Top with soda water. Garnish with a - recipe by Six Depot Roastery cucumber slice, mint or lemon. **Simple syrup is optional try making one without it and add if desired** 2½ oz Ice Glen Vodka 5 oz Six depot cold brew GYPSY QUEEN Dash Simple syrup 2 oz Ice Glen Vodka 3 oz of milk 1 oz Benedictine Shake all ingredients with ice and strain into a highball glass with fresh 2 dashes Berkshire Mountain Distillers Coffee bitters ice. No garnish. Lemon twist CADERE Stir all ingredients with ice and strain into a chilled coupe glass. Garnish with a lemon twist. 2 oz Ice Glen vodka 2 whole dried figs HARVEY WALLBANGER ¼ oz apple cider vinegar ¾ oz Ice Glen vodka ¼ oz lemon juice 1½ oz orange juice ½ oz Demerara syrup ¼ oz Galliano 1 dash Angostura bitters Orange slice & cherry Shake all ingredients with ice and double strain into a chilled cocktail Shake all ingredients with ice and strain into a highball glass with fresh glass. No garnish. ice. Garnish with an orange slice and a cherry. CAIPIROSKA HAWTHORNE VALLEY LEMONADE RUSH 2 oz Ice Glen Vodka - recipe from Hawthorne Valley Farm 1 lime cut into 8 wedges 2 oz Ice Glen Vodka 1 tablespoon sugar 1 oz Hawthorne Valley Goldrush kraut juice Muddle lime wedges with the sugar in the bottom of a rocks glass. Fill 1 oz lemon Juice the glass with crushed ice, add the vodka and stir well. 1 oz simple syrup Soda water Lemon Wedge Shake all ingredients (except soda water) with ice and strain into a rocks glass with fresh ice. Top with soda water. Garnish with wedge of lemon. HEATHER ROSE NORTHSIDE 1½ oz Ice Glen Vodka 1½ oz Ice Glen Vodka 1 Strawberry ¾ oz Fresh Lemon Juice 1 orange slice 1 tsp Sugar 2 Cucumber slices Mint sprig Mint crown Rosé champagne Shake all ingredients with ice and strain into a rocks glass with fresh ice. Muddle strawberry, orange slice and mint leaves in the bottom of Garnish with mint crown. a shaker. Add vodka and shake with ice. Double strain into chilled champagne flute and top with rosé champagne. Garnish with an orange PINA 75 twist. - recipe by Jacob Hanks 3oz of Ice Glen Vodka ICE GLEN BAY BREEZE 1oz of Chambord Liqueur 1½ ounces Ice Glen Vodka 2oz of pineapple juice 1 oz cranberry juice Pineapple slice 4 oz pineapple juice Shake all ingredients with ice and strain into a highball glass with fresh Lime wedge ice. Garnish with pineapple slice. Pour ingredients into a highball glass with ice. Garnish with a lime wedge. SEA BREEZE 1½ oz Ice Glen Vodka ICE GLEN ELDERFLOWER LEMONADE 3 oz fresh grapefruit juice (by the pitcher) 2 oz cranberry juice 1 cup Ice Glen vodka Lime wedge 1/2 cup Elderflower liqueur Pour ingredients into a highball glass with ice. Garnish with a lime wedge. Juice from two to three lemons, (peel the skins first to garnish) VESPER In a pitcher, combine all ingredients and stir thouroughly. Garnish with the lemon peel. ¾ oz Ice Glen Vodka 2 oz Greylock or Ethereal Gin JUTE COCKTAIL ½ oz Lillet or Cocchi Americano 1½ oz Ice Glen Vodka Lemon Twist ¾ oz Cinzano Pour ingredients into a mixing glass with ice and stir. Strain into a ¾ oz dry vermouth cocktail glass. Garnish with lemon twist. Stir, strain, garnish with lemon twist and olive on the side WATERMELON REFRESHER LAIKA - recipe by Daire Rooney ¾ oz Ice Glen Vodka 1½ oz Ice Glen Vodka 1 oz Fresh grapefruit juice ¼ oz lime juice 1 oz orange liqueur Splash of Agave Champagne 3 oz watermelon juice Grapefruit Twist Soda water Shake all ingredients (except champagne) with ice and strain into a chilled champagne flute. Top with champagne. Garnish with grapefruit Lime wedge garnish twist. Shake all ingredients (except soda water) with ice and strain into a rocks glass with fresh ice. Garnish with a lime wedge. LAVENDER MARTINI WHAT ABOUT ‘BARB - recipe by Brigid Dorsey, Les Collines 2 oz Ice Glen vodka 1 tbsp Lavender Jelly ½ oz Strawberry Rhubarb Shrub 2½ oz BMD Ice Glen Vodka 1 oz Pineapple juice Lavender flowers Prior to making the cocktail, completely dissolve the tbsp of jelly into the ½ oz Simple syrup 2½ oz of vodka. Pour mixture in to a mixing glass with ice and stir. Strain 2 dashes Cranberry bitters into a martini glass. Garnish with lavender flowers. Soda water LE FLEURS Sprig of mint Shake all ingredients (except soda water) with ice and strain into a rocks 1½ oz Ice Glen Vodka glass with fresh ice. Garnish with mint crown. ¾ oz Fresh lime juice ¾ oz St.Germain ¼ oz Simple Syrup Champagne Elderflower Shake all ingredients (except champagne) with ice and strain into a chilled cocktail glass. Top with champagne. Garnish with an Elderflower. BASIL & BEES GREYLOCK & - SevenStrong, Northampton, MA ETHEREAL GIN 1½ oz Greylock Gin ½ oz Honey Syrup* ½ oz Citric Water** #1 craft gin 2 dashes Lavender Bitters Basil in the country Dried Lavender - New York Times Stir all ingredients with ice and strain into a chilled coup glass. Light a piece of dried lavender on fire and extinguish immediately so it begins smoking. Invert a cold coup glass over the one containing the cocktail THE AGE OF AQUARIA and hold the burning lavender inside the glass allowing the smoke to - by Savannah of Area Four, Boston hover above the drink. Garnish with one leaf of basil. 1½ oz Greylock gin *Honey Syrup Heat up equal parts by weight water and honey until dissolved. Let cool. ½ oz Orgeat **Citric Water: combine water with 2% of its weight of citric acid. Stir ½ oz Grapefruit juice until dissolved. ¼ oz Lemon juice ¼ oz Simple syrup BEE’S KNEES ¼ oz Aperol 2 oz Greylock or Ethereal Gin Short shake, DOF with crushed ice, orchid with shimmer sugar ¾ oz fresh lemon juice sprinkled on top ¾ oz Honey Syrup Lemon Twist ALASKA Shake all ingredients with ice and strain into a chilled cocktail 1½ oz Greylock or Ethereal Gin glass. Garnish with lemon twist. 1½ oz Yellow Chartreuse THE BERKSHIRE BRAMBLE 2 dash Orange Bitters Lemon twist 2 oz Ethereal Gin Shake all ingredients with ice and strain into a chilled cocktail 1 oz Lime Juice glass. Garnish with lemon twist. 1 oz Blueberry-mint syrup* THE AOMAME Soda water - by Daniel Schmitz, Publik Draft House ATL Lime wheel Shake all ingredients with ice and strain into a Collins glass with fresh 1 ½ oz Ethereal Gin ice. Top with soda water and garnish with a lime wheel. 1 oz lemon juice *Blueberry-mint syrup: combine equal parts water, sugar, blueberries & ½ oz Maraschino liqueur mint bring to a boil and simmer for 10-15 minutes. Pour mixture through a 1 oz Butterfly pea syrup strainer and keep refrigerated. 1 egg white BLACKBERRY BRAMBLE Dry shake egg white, lemon juice until emulsified. Add remaining 2 oz Greylock or Ethereal Gin ingredients and shake with ice. Double strain into a chilled coup glass. 1 oz fresh lemon juice Garnish with pea pod flowers. ¾ oz Simple Syrup In a small pot, bring ½ cup water to a boil, combine ½ cup sugar and Blackberry preserve stir until disolved. Turn of heat and add butterfly pea flowers and let Shake all ingredients with ice and strain into a rocks glass steep until desired color is reached. Strain out flower in to a jar and with fresh crushed ice. Top with two bar spoons of Blackberry keep refridgerated. Recipe makes ¾ cup of syrup. Preserve. (Or try fresh Blackberries muddled with sugar or AVIATION St. Germain) 2 oz Greylock Gin BLACKBERRY SMASH ½ oz Maraschino liqueur - recipe by Emily Woerthman of Hudson Standard ¼ oz Crème de violette or Crème Yvette ¾ oz Lemon juice 1½ oz Greylock Gin Cherry ¾ oz Hudson Standard Cassis Berry Shrub Shake all ingredients with ice and strain into a cocktail ½ oz brown sugar simple syrup glass. Garnish with a cherry. ½ oz lime juice 3 drops Hudson Standard Spruce Shoot Bitters 5 or 6 blackberries Rosemary sprig Muddle a few of the blackberries in a shaker. Add remaining ingredients with ice and shake. Double strain into a rocks glass with fresh ice. Garnish with remaining blackberrys and rosemary sprig. BOSTON COCKTAIL CONTESSA NEGRONI 1½ oz Greylock Gin 1oz Ethereal Gin 1½ oz Apricot Brandy 1 oz Aperol ½ oz fresh lime juice 1 oz Dry Vermouth Dash of grenadine Orange Twist Cherry Stir all ingredients with ice and strain into a rocks glass.
Recommended publications
  • Strawberry Hibiscus Caipirinha and Fogo Caipirinha

    Strawberry Hibiscus Caipirinha and Fogo Caipirinha

    Bar Fogo® at Home Fogo Caipirinha Brazil’s National Cocktail Serves 1 Ingredients 1 whole lime ice 2 Tablespoons white sugar lime wheel or stick of sugar cane 2 oz. Cachaça (garnish) Barware: Rocks glass, cocktail shaker, muddler, jigger Preparation 1. Cut lime in half and remove the core (this is the bitter part of the lime). 2. Slice the lime thinly and place in cocktail shaker with sugar. 3. Muddle lime and sugar to extract the natural juice of the lime. 4. Fill cocktail shaker with ice. Add Cachaça. 5. Shake vigorously to dissolve sugar. 6. Pour drink into rocks glass. 7. Add lime wheel or stick of sugar cane to garnish, as desired. BRAZIL ✦ UNITED STATES ✦ MEXICO ✦ MIDDLE EAST Bar Fogo® at Home Strawberry Hibiscus Caipirinha Serves 1 Ingredients 1/2 fresh lime, core removed 2 oz. Hibiscus-infused cachaça 2 Tablespoons white sugar ice 1/4 Cup fresh strawberries, diced small 3 orange half wheels (garnish) Barware: Rocks glass, cocktail shaker, muddler, jigger Preparation 1. Prepare Hibiscus-infused cachaça. Set aside. 2. Slice lime thinly and place in cocktail shaker with sugar and diced fresh strawberries. 3. Muddle lime, sugar, and strawberries to extract the natural fruit juices. 4. Fill cocktail shaker with ice. Add hibiscus-infused cachaça. RC-BFDRK-C-SHC-MAR17 5. Shake vigorously to dissolve sugar. 6. Pour drink into rocks glass. 7. Add orange half wheels to garnish. Hibiscus-Infused Cachaça Add 4 hibiscus tea bags to 1 Cup cachaça. Allow to infuse for 20 minutes. Remove tea bags and squeeze out excess liquid.
  • Herbal Mixology : Bitters, Digestives and Aperitifs October 19, 2017

    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.
  • Beers Wines by the Glass Specialty Drinks Snacks

    Beers Wines by the Glass Specialty Drinks Snacks

    SPECIALTY DRINKS BEERS ISLAND VIBES /14 banks 5 island rum, pusser’s british navy rum, banane du bresil, macadamia orgeat, fresh lemon DRAFT /8 POOL HANGS /14 Modelo, Especial, Mexico City, MX, 4.4% vodka, st. germain, watermelon, fresh lime, bubbly Bell’s Brewing, Two Hearted IPA, Kalamazoo MI, 7% water Stone Brewing, Go To, IPA, Escondido CA, 4.8% SUPER BLOOM /14 Modern Times, Fruitlands, San Diego CA, 5% botanist gin, prickly pear shrub, orgeat, lemon juice, tonic BOTTLES & CANS /8 BATIDA DE MARACUJA /14 Angry Orchard, Hard Apple Cider, Walden, NY 5% avua cachaca, house falernum, passionfruit, coconut Ballast Point, Mango Even Keel, San Diego CA, 3.8% milk Thorn Brewing, Relay IPA, San Diego CA, 7.2% TOM KHA-LADA /14 Lagunitas, 12th of Never, Pale Ale, Peteluma CA, 5.5% vodka, lemongrass, yuzu, kaffir lime, ginger, coconut Bud Light, Lager, St. Louis, MO, 4.2% GOLDEN JULEP /14 Golden Road, Hefeweizen, Los Angeles, CA, 5% maker’s mark bourbon, dry curacao, ginger, turmeric, agave, fresh lemon Firestone Walker, 805 Blonde Ale, Buellton, CA, 4.7% Peroni, Pale Lager, Vigevano, Italy, 5.1% KICK BACK, RELAX /14 el tesoro reposado tequila, del maguey vida mezcal, lavender, grapefruit, lime DRINK YOUR GREENS /14 el jimador blanco tequila, sotol por siempre, WINES BY THE GLASS cucumber, roasted jalapeno, pineapple, fresh lime SNACKS SPARKLING SEASONAL FRUIT BOWL /10 Ruffino, Prosecco Brut, Valdobbiadene, Italy 10 assorted fruit selection Mumm, Brut Prestige, Napa, California 16 GREEK YOGURT PARFAIT /8 G.H. Mumm, Grand Cordon, Champagne, France
  • Better Whiskey Through Science! Leveraging a Public Corn Breeding Program to Improve Regional Whiskey Flavors and Create New Industries

    Better Whiskey Through Science! Leveraging a Public Corn Breeding Program to Improve Regional Whiskey Flavors and Create New Industries

    Better Whiskey Through Science! Leveraging a public corn breeding program to improve regional whiskey flavors and create new industries Rob Arnold, MSc Seth C. Murray, PhD Head Distiller Associate Professor and Eugene Butler Endowed Chair Firestone & Robertson Distilling Co. Dept. of Soil & Crop Sciences PhD student, Texas A&M University Texas A&M University @TXDistiller @DrSethMurray What is Whiskey? https://www.winebags.com/The-Compendium-of-Alcohol-Ingredients-and-Processes-s/2054.htm Whiskey: generic. Distilled alcohol made with grain and aged in a wood barrel Most U.S. whiskeys use a lot of corn Bourbon whiskey: US Law: 51+% corn, distilled <80% alcohol, barreled at < 62.5% alcohol, new charred oak barrel Tennessee whiskey: Usually filtered through charcoal Texas whiskey: The best whiskey! Rye whiskey: 51+% rye (grain) Scotch whisky: Usually malted barley, distilled 2 times in Scotland Irish whiskey: Usually malted barley, distilled 3 times and aged 3 years in Ireland Most corn (maize, Zea mays L.) is not sweet corn Corn - $51.5 billion, 89 million acres, 404 million tons Sweet corn - $860 million, 495,000 acres, 4 million tons Plant breeding and agronomy have increased yields Brummer, E.C., W.T. Barber, S. Collier, T.S. Cox, R. Johnson, S.C. Murray*, R.T. Olsen, R.C. Pratt, and A.M. Thro. 2011. Plant breeding for harmony between agriculture and the environment. Frontiers of Ecology and the Environment 9:561–568. Data from USDA- NASS A need to feed the growing world population Nobel Laurate Dr. 10 billion people Norman Borlaug by 2050 “Father of the Green Revolution” Former Texas A&M Faculty Member http://www.worldfoodprize.org/ http://esa.un.org/unpd/wpp/Graphs/Probabilistic/POP/TOT/ 170 U.S.
  • Media Release Angostura Bitters in World's Most

    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.
  • The Flaming Spirit Ebook

    The Flaming Spirit Ebook

    THE FLAMING SPIRIT PDF, EPUB, EBOOK Ray B. Di Pietro | 128 pages | 19 Dec 1991 | AUTHORHOUSE | 9781585005116 | English | Bloomington, United States The Flaming Spirit PDF Book In honor of the inaugural celebration of this sacrament, we bring you recipes that incorporate fire and bring a dramatic conclusion to any meal. Yuliana Bourdin. Loosen the edges of the cake and invert onto a metal serving platter with a rim. Traveling the world since she was 3, she has developed a taste for the unknown that has followed her every step of her life in dining and drinking. This is a list only of ones mentioned in verifiable mainstream media sources. This year, in my country, The Dominican Republic, there was one of the biggest fires of the landfill Duquesa Vertedero, which filled the houses at the center of the city with toxic smoke. Meanwhile, his companions would pickpocket distracted onlookers. Untrained bartenders should refrain from handling fire. From my syncretic background between Spanish Catholicism, Haitian voodoo, and non- western philosophies like yoga, I parallel the word spirit with the word soul, the word presence, and the word energy. The flames are mostly for dramatic flair. The "blue blazer" does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. Placing a sugar cube inside the shell helps in two ways. Absinthe is traditionally prepared following the French ritual, in which sugar cubes are slowly dissolved into the absinthe by the pouring or dripping of ice-cold water over the cubes; the mixture of the water with the hydrophobic botanical oils in absinthe causes it to become cloudy, or louche.
  • Articles • Distilling Tradition: the Traditionalization of Craft

    Articles • Distilling Tradition: the Traditionalization of Craft

    PAGE 89 • Articles • Distilling Tradition: The Traditionalization of Craft Moonshine at Bear Wallow Distillery CAROLINE HUNDLEY MILLER Indiana University, Bloomington Abstract: Moonshine has traditionally been defined by the illicit nature of its production. Increasingly micro-distilleries are basing their business on the production of “legal moonshine”—legally produced un-aged whiskey labelled by the distillers as moonshine. This paper draws primarily on ethnographic work at Bear Wallow Distillery to understand how the owners create a destination distillery by connecting their legal moonshine and distillery experience to a local moonshining tradition and a broader rural American imaginary. It will also explore issues of traditionalization and commodification of heritage through examining how micro-distilleries rely on a perceived connection with an “authentic” moonshine tradition even as they seek to challenge traditional definitions of moonshine in the development of their own moonshining tradition. Bear Wallow Distillery is a family-run craft micro-distillery in Gnaw Bone, Indiana, nestled in the hills of Brown County. Brown County, situated about an hour south o f Indianapolis, is a popular tourist destination, especially for outdoor recreation. Its beautiful outdoor attractions include Hoosier National Forest, Brown County State Park, Yellowwood State Forest, Lake Monroe, and Lake Lemon. The distillery opened in 2014 and is owned and operated by Susan Spagnuolo. The distillery is truly a family-run business: Susan’s son Adam is the head of production, her son Jon is in charge of marketing and creates all the labelling and logos, and her husband Mike works at the distillery entertaining customers with highly engaging tours on the weekends.
  • Current Wine & Beer List

    Current Wine & Beer List

    Accessories - Wine BARFLY 24oz Mixing Glass 39.99 DeLaurenti Beer & Wine BARFLY Bar Spoon 19.99 Inventory BARFLY Boston Shaker Set 29.99 BARFLY Hawthorne Strainer 21.99 Last Updated: BARFLY JapaneseStyleJigger 14.99 8/14/2021 BARFLY Wooden Muddler 16.99 GABRIEL GLAS StandArt 2pack 69.99 Prices and availability RIEDEL Decanter 199.99 subject to change African Wine RADLEY&FINCH Pinotage 750ml 12.99 Please direct any inquiries TESTALONGA Orange Skin 750ml 41.99 or special order requests TESTALONGA White Cortez 750ml 39.99 to Tom Drake TESTALONGA WishWasANinjaPetnat 27.99 [email protected] Aperetif (206) 622-0141 ext. 3 ATXA Vermouth Dry 18.99 ATXA Vermouth Red 18.99 BORDIGA Vermouth Bianco 42.99 BRAVO Vermut del Sol 750ml 24.99 BUONA NOTTE Vermouth 375ml 22.99 BYRRH Grand Quinquina 19.99 CAPERITIF 750ml 31.99 CAPPELLETTI Aperitivo 19.99 CAPPELLETTI Elisir Novasalus 22.99 CARDAMARO Vino Amaro 24.99 CINZANO Rosso Vermouth 13.99 COCCHI Americano Rossa 21.99 COCCHI Americano Rossa 375ml 13.99 COCCHI Vermouth di Torino 375 13.99 CONTRATTO Americano 24.99 CONTRATTO Rosso Vermouth 24.99 DOLIN Vermouth Blanc 15.99 DOLIN Vermouth Dry 15.99 DOLIN Vermouth Rouge 15.99 FOT-LI Vermut Rojo 750ml 16.99 FRED JERBIS Vermouth 750ml 44.99 FURLANI Vermouth 750ml 36.99 FURLANI Vino Amaro 750ml 36.99 LA MIRAJA Ruche Chinoto 750ml 39.99 LILLET Red 26.99 LILLET White 26.99 MANCINO Vermouth Chinato 500ml 41.99 MANCINO Vermouth Rosso 38.99 MANCINO Vermouth Rosso Vecchio 189.99 MANCINO Vermouth Sakura 500ml 48.99 MANCINO Vermouth Secco 38.99 MATTEI Corse Cap Blanc
  • Trailer with Beer & Wine Service, 2 Signature Cocktails, and Modified Bar PACKAGE 2

    Trailer with Beer & Wine Service, 2 Signature Cocktails, and Modified Bar PACKAGE 2

    PACKAGE 1 - Trailer, only You won’t hurt our feelings if you are working with a caterer for your event. They are more than welcome to staff and stock the bar cart- we must approve the caterer prior to the event. Remember, when you rent the bar cart, you are responsible for any damage, so make sure you are comfortable with the caterer and their staff. Monday- Thursday: $600 Friday & Sunday: $900 PACKAGE 2 - Trailer with Beer & Wine Service Cocktail Barbone is Cape Cod’s newest mobile bar cart and the coolest part of your event. Our custom 1961 vintage • A unique bar experience served out of our custom 1961 vintage bar cart • 5 hours of bar service (additional $220 per hour) trailer bar can serve you and your • 2 tap kegerator with a 2-half barrel keg capacity guests great wines, beers and signature • CO2 for kegerator cocktails. • Disposable drinkware (wine glasses, tumblers and beer all in clear plastic) • All barware and tools (straws, napkins) You have the option of renting the trailer • Your choice of 4 nonalcoholic drinks/soda and standard garnishes and providing your own bartenders and • Ice alcohol or you can hire us, and we will • Drink dispenser filled with fruit infused water to keep your guests hydrated provide both the trailer and bartenders. • Set up, break down, and cleanup of our trailer and its equipment Barbone does not provide alcohol for your • Generator (if there is no access to electricity) ($100) event, but we are working closely with • This package includes service of two white wines, two red wines.
  • Green Flowers

    Green Flowers

    A Horticulture Information article from the Wisconsin Master Gardener website, posted 15 March 2010 Green Flowers Green is the color right now with St. Patrick’s Day approaching. Have you ever paid attention to fl owers with this color? In the garden, green is the most common foliage color, yet one of the rarest fl ower colors. Green fl owers are unusual, so when presented correctly, they add an air of sophistication to a planting and look good with every color. There are some naturally occurring green fl owers, but many more have been “created” by breeding and selection. These fl oral oddities are a fun addition to the garden. Some plants that naturally come in green include orchids and aroids Green is the thing in March. like Jack-in-the-Pulpit (Arisaema triphyllum) (not to mention a number of weeds with inconspicuous fl owers, but who wants those in their garden?). Naturally green fl owers of Cymbidium orchid (L), Pterostylis orchid (LC), Arisaema triphyllum (RC) and Bells of Ireland (R). Many newer green fl owers have been developed primarily for the cut fl ower and fl orist industry. There are green roses such as light green ‘Jade’ and yellow green ‘Emerald’ (and more varieties currently being developed in The Netherlands) as well as a bi-color rose ‘Cezanne’ that is a creamy pistachio edged with pink. The mossy green ‘Marimo’ hybrid Gerbera, green hydrangeas, green cymbidiums, and ‘Lime Green’ Lisianthus (from the Mariachi series that is a beautiful, pale green ) are marketed to fl orists. Among the exotic blooms shipped for fl oral arrangements are ‘Midori’ anthuriums and ‘Green Goddess’ callas (Zantedeschia).
  • Shades / Fades / Saturates

    Shades / Fades / Saturates

    HUES Shades / Fades / Saturates Shades Fades Saturates INSPIRED. INSPIRING. HUES : Gradation Explained 源于灵感 智启灵感 The 2meter wide width of the pattern has a gradation horizontally and vertically. Every tile captures a different area of the gradation, allowing the installation for a complete random effect. Color plays an integral role in defining the overall theme of any given space. Through the deliberate placement of color vs. monochrome a dichotomy of balance in the space can be achieved. Hues offers brighter colors that coordinates with “Saturates” in conjunction with subtle neutral “Shades” to create a color balance within the space. Saturates can be used to lead people through different areas, with dynamic installations adding style to the scheme. It can also be used as color blocking in a zone to visually differentiate the function of the space. 在定义任意空间的主题时，色彩起着重要作用。 通过调配彩色与单色，实现空间的平衡二分。 Shades Hues 提供了更加明亮的色彩，通过协调“饱和色”与微妙的中性“渐变色”，即可实现空间色 彩的自然平衡。饱和色可用于引导人们通过各区域，并用动态装置添加设计风格。饱和色还可 用于区域中的色彩隔档，从而在视觉上区分空间。 Saturates * Every tile will be slightly different due to the nature of the random gradation. No tile will be the same. SHADES ZEST FADES ZEST SATURATES ZEST The Neutral Option The Texture Option The Bright Option 9 tile layout 9 tile layout 9 tile layout SHA105-13-6 ZEST FAD105-13-6 ZEST SAT13-144-105 ZEST 2 3 HUES: The power of color CHARTREUSE The Neutral The Texture The Bright Shades - Chartreuse Fades - Chartreuse Saturates - Chartreuse SHA141-6-144 FAD141-6-144 SAT6-144-141 Shades and Saturates in Chartreuse, monolithic random
  • JB Prince Equipment Catalog Table Service Section

    JB Prince Equipment Catalog Table Service Section

    BARBAR TOOLS TOOLS MIXING GLASSES BY COCKTAIL KINGDOM The mixing glass is a quintessential piece for all serious cocktail bars and ideal for stirred drinks. Their weight provides excellent stability while stirring cocktails. each glass has a refined pour spout to help with the transfer of drinks and a distinct decorative pattern etched into the exterior. all of these attributes make for a functional and attractive tool for the bar. For use with our Julep or Koriko Hawthorne Strainers. dishwasher safe. a. SEAMLESS PADDLE 550ml or 18.6oz. 675ml or 23oz. 5.25" height x 3.5" diameter. 6.25" height x 3.5" diameter. 1118 Not shown. 1118 L b. SEAMLESS YARAI 550ml or 18.6oz. 675ml or 23oz. 5.25" height x 3.5" diameter. 6.25" height x 3.5" diameter. 1119 Not shown. 1119 L c. YARAI 500ml or 16.9oz. 5.25" height x 3.5" diameter. a 1120 b c COCKTAIL STRAINERS a. FORTE JULEP STRAINER Well crafted and built to stand up to the rigors of a professional bar. This straight forward and fundamental b tool for straining ice from a variety of mixing glasses is made from stainless steel and polished to a clean finish. 7" length. a 1205 c JULEP STRAINERS BY COCKTAIL KINGDOM Ideal for straining ice out of stirred drinks from a variety of mixing glasses. 7" length. b. STAINLESS STEEL c. GOLD PLATED With a matte finish. With stainless steel. 1125 1125 G d KORIKO HAWTHORNE STRAINERS BY COCKTAIL KINGDOM Made of heavy duty metal, with a very tight coil, this strainer is designed to make it easy to do a true split pour.