DOCSLIB.ORG

{PDF} Shrubs: an Old-Fashioned Drink for Modern Times Ebook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
{PDF} Shrubs: an Old-Fashioned Drink for Modern Times Ebook SHRUBS: AN OLD-FASHIONED DRINK FOR MODERN TIMES PDF, EPUB, EBOOK Michael Dietsch | 224 pages | 09 Dec 2014 | WW Norton & Co | 9781581572445 | English | Woodstock, United States Shrubs: An Old-Fashioned Drink for Modern Times PDF Book Ingredients: 1 pint blueberries 1 cup sugar 8—10 lavender sprigs 1 cup apple cider vinegar Process: Place blueberries and sugar into a medium bowl. What was most interesting for me was the fascinating section on the history of shrubs in the initial chapters. Gives a little history and some good recipes. Many fruits, vegetables, and Refresh and try again. I used to like to grill and smoke meats and vegetables in my spare time, but I currently lack a yard. View Product. There are at least two, and there might be three, depending on how you count things. Countryman Press, The. Return to Book Page. Goodreads helps you keep track of books you want to read. Cover bowl with plastic wrap and place in refrigerator. For a better shopping experience, please upgrade now. Lees de eerste pagina's. Tom rated it liked it Jun 21, I generally liked it exc Informative and interesting introduction to the resurgence of shrubs, a colonial drink that can best be described as a fruit syrup which is a fairly simple combination of fruit, sugar, and vinegar. Rating details. Paul Clarke is the Executive Editor of Imbibe magazine. This seems like the kind of book that is both interesting enough to use from time to time and off-beat enough that it doesn't replicate many of the other food and cooking books in my collection. Overige kenmerken Extra groot lettertype Nee Oorspronkelijke releasedatum It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit. I had never heard of them, and no bar I've been to uses them that I know of. Some really good recipes, though I still have more to try! Allow to macerate for up to 2 days. Here is the definitive guide to making and using shrubs. I have gotten into making shrubs, less for booze and mostly as a means of being able to drink apple cider vinegar for health reasons without making horrible faces. Shrubs: An Old-Fashioned Drink for Modern Times Writer It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit. Escape the Present with These 24 Historical Romances. Hardcover , pages. Love it. Some really good recipes, though I still have more to try! I used to like to grill and smoke meats and vegetables in my spare time, but I currently lack a yard. My copy is almost pristine now with most notes on sti Great read in the time of the virus! Think of something like a lemonade concentrate to get an idea of what these are going for taste-wise. Pick up this cookbook--your ticket to a world of flavor. There are at least two, and there might be three, depending on how you count things. Great recipes from sweet to savory and NA beverage galore for the kids! Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. A simple shrub is made from fruit, sugar, and … vinegar? Crush the berries, and stir to combine. Learn how to enable JavaScript on your browser. To ask other readers questions about Shrubs , please sign up. Martha Washington's shrub is a go-to for a summer drink to bring to a party in a pitcher or slowly enjoy the pitcher myself. More Details Bekijk de hele lijst. Email required Address never made public. Great recipes -- looking forward to trying them. In that case, we can't Dietsch does a good job with the history of shrubs and presents plenty of recipes. Read more A compilation of portable drinks, Flask comprises 41 classic and contemporary cocktail recipes that can be transported anywhere. He is a contributor at seriouseats. Bindwijze: E-book. Thanks for telling us about the problem. As in all cookbooks, if the font size was bumped up even half a size, I'd like it more. I generally liked it exc Informative and interesting introduction to the resurgence of shrubs, a colonial drink that can best be described as a fruit syrup which is a fairly simple combination of fruit, sugar, and vinegar. Position a fine-mesh strainer over a small bowl and pour the mixture through to remove the solids. Members save with free shipping everyday! I have gotten into making shrubs, less for booze and mostly as a means of being able to drink apple cider vinegar for health reasons without making horrible faces. There are no discussion topics on this book yet. Shrubs: An Old-Fashioned Drink for Modern Times Reviews Just a moment while we sign you in to your Goodreads account. Books by Michael Dietsch. Leave a Reply Cancel reply Enter your comment here Jan 01, Violet Laflamme rated it it was amazing. For this Countryman Press, The. These can be used to flavor sparkling water or actual cocktails. Taal: Engels. Want to Read saving…. View all 3 comments. I had never heard of them, and no bar I've been to uses them that I know of. Bruise the leaves and add them along with the blackberries, lime zest, and sugar. Allow to macerate for a day. I've got 5 shrubs in the fridge and plan for more! Cider has become the new it drink, with a wide range of styles popping up on restaurant menus and at neighborhood bars everywhere. Feb 03, Heidi Babb rated it really liked it. Discard the solids or save them for another use. Jason Hughes rated it it was amazing Feb 13, Here is the definitive guide to making and using shrubs. From imbibing in the great outdoors to ringing in the New Year, the book offers recipes for all of life's greatest moments. A compilation of portable drinks, Flask comprises 41 classic and contemporary cocktail recipes that can be transported anywhere. Notify me of new comments via email. Great recipes -- looking forward to trying them. Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Paul Clarke is the Executive Editor of Imbibe magazine. Sort order. Like this: Like Loading Notify me of new posts via email. Samara Da rated it it was amazing Jul 04, Strain vinegar mixture over the same mesh strainer, into same bowl as blueberry syrup. Overview A beautiful revised edition, with foreword by Paul Clarke, and 10 new recipes. Niet leverbaar. This book has the basics and then the updated, edgier versions which include things like tomatoes and peppers. Sep 22, Isabel rated it really liked it Shelves: , want-to-purchase. More filters. Audra rated it really liked it Oct 18, Michael Dietsch is a writer, editor, and accidental bartender. Escape the Present with These 24 Historical Romances. Learn how to enable JavaScript on your browser. To see what your friends thought of this book, please sign up. More shrubs will certainly follow as well as "shrubby" cocktails. Michael Dietsch is me, and I am Michael Dietsch. You are commenting using your Google account. Lees de eerste pagina's. Dietsch goes a little hard on the history and etymology of shrubs the ancient history is interesting but I don't need 50 pages on it but otherwise, it's an informative read with some easy and interesting recipes. Position a fine-mesh strainer over a small bowl and pour blueberry mixture through to remove solids. Not the kind that grow in the ground, but a vintage drink mixer that will knock your socks off. Shrubs: An Old-Fashioned Drink for Modern Times Read Online Just a moment while we sign you in to your Goodreads account. When I started making shrubs, I had utterly no idea what they were. Enjoy Sumer Sipping with Refreshing DrinksPhoto of Every RecipeSummer and the sound of ice cubes clinking just go together, and the cool drinks here are perfect all through the warm months. Dietsch goes a little hard on the history and etymology of shrubs the ancient history is interesting but I don't need 50 pages on it but otherwise, it's an informative read with some easy and interesting recipes. I generally liked it except that the cocktail section gave recipes for using specific shrubs but not a more generalized guide to using the shrubs. Clarke Co-auteur Paula J. I was walking through the Union Square Greenmarket and caught a whiff. Published October 6th by Countryman Press first published July 7th Or for that matter, spare time. Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Position a fine-mesh strainer over a small bowl and pour blueberry mixture through to remove solids. Samara Da rated it it was amazing Jul 04, Allow to combine. Auteur: Michael Dietsch Paula J. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. Post to Cancel. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. There are at least two, and there might be three, depen Michael Dietsch is me, and I am Michael Dietsch. Average rating 4. I can usually smell lavender before I see it. A compilation of portable drinks, Flask comprises 41 classic and contemporary cocktail recipes that can be transported anywhere. Show More. As in all cookbooks, if the font size was bumped up even half a size, I'd like it more.
Load more

Recommended publications
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Cocktail List
    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.
    [Show full text]
  • 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
    [Show full text]
  • MDR-Oystersandwich 11.29.19
    i’d like some oysters i’d like some oysters lease! lease! Hollywood.................................................................................................................... Hollywood.................................................................................................................... Hollywood, Maryland Hollywood, Maryland Marida............................................................................................................................... Marida............................................................................................................................... Plymouth, Massachusetts Plymouth, Massachusetts Wellfleet........................................................................................................................ Wellfleet........................................................................................................................ Chesapeake Bay, Virginia Chesapeake Bay, Virginia Blue Yonder............................................................................................................. Blue Yonder............................................................................................................. Duxbury Bay, Massachusetts Duxbury Bay, Massachusetts Baywater Sweets............................................................................................. Baywater Sweets............................................................................................. Hood Canal, Puget Sound, Washington Hood Canal, Puget Sound, Washington
    [Show full text]
  • Signature Cocktails
    Signature cocktails Beat me to the punch | $10 B.E.R. | $10 A fall cocktail inspired by old school Punch made with a unique liquor that dates A wonderful light fall starter. This breezy little baby has a hint of allspice back hundreds of years, this drink will spice up your life with notes of agave, ginger, lime and clove mixed with a little known French apertif made from honey, citrus, exotic spices. The perfect blend of fruity young tequila and the aromatised red wine and quinine, backed by a gin backbone and lifted classic backbone of hearty amaro blend together to create a drink that showcases with a little lemon and bitter. Order when you hear The Night Begins to INGREDIENTS INGREDIENTS Joven Tequila, Batavia Arrack Van Oosten, Amaro Sibilla, Cardamaro, Lime, Byrrh, Velvet Falernum, J. Rieger Gin, Lemon, Bitters Local Honey Bubblegum b!tch | $10 Old Fashioned Love Song | $16 The name says it all folks! This refreshing, fruity, sparkling baby is a combination of flavors that combine to form a bubblegum soda that we think is just right for flavor of cherry imparted softly on a classic made with a selection of rotating the chewing. Homemade strawberry shrub that we’ve been saving for just the right excerpts from our extensive whiskey, bourbon and rye selctions that changes cocktail and Combier Banane come together in a very bubblicious way, just dont weekly and makes an excellent Smoked Old Fashioned, perfect for fellow whiskey blow too many bubbles. Order when you hear the MARINA track for half o.
    [Show full text]
  • Colonially Drinking
    Instructions for Boston By Foot’s Program: Tastings and Tales: Colonially Drinking Madeira Wine Open bottle Pour into glass Sip ---------------------------------------------------------------------- Exchange Block Punch Created by Megan McGinn of Honey Road restaurant in Burlington, VT Ingredients: § 1 oz Rhum Agricole (Sheila is using cachaca) § 1 oz Spiced rum § 1 oz Apricot liqueur § 1 oz fresh squeezed lemon juice § 1 oz Cream of coconut OR coconut cream (Coco Real can be found in supermarkets but it can also be made with coconut cream and simple syrup) Sheila will demonstrate how to make the punch. ---------------------------------------------------------------------- Stone Fence A can or bottle of hard cider Dark or amber rum Bitters optional ---------------------------------------------------------------------- Whipt Syllabub For the drink: * approximately 1/2/ to 3/4 cup of white wine * 1/2 to 1 teaspoon sugar (you may wish to eliminate the sugar altogether if you are using a sweet wine) For the topping: * 1 cup white wine pg. 1 * 1/2 cup sugar * juice of 2 lemons * 2 cups of heavy cream * shake of nutmeg, squeeze of lemon, and/or piece of lemon rind (for garnish) Laura will walk us through how to make the drink. Some of the drink will be pre-prepared for the program - there is a lot of whisking for the Topping. Concentrated Non-Alcoholic Switchel From the website Rural Sprout (www.ruralsprout.com) Supplies: 2 quart mason jar with lid Ingredients 2 inch chunk of fresh ginger (or use ginger juice) 1 lemon, juiced, pips removed You can zest the lemon first and add it if you prefer more lemon 1/3 cup of apple cider vinegar 1/4 cup of raw honey or maple syrup 2 cups of hot water (hot like bathwater, you want to dissolve the honey, but not kill off all the happy little microbes) Combine ingredients and shake jar.
    [Show full text]
  • South African Wines, Shrub Cocktails and More
    South African Wines, Shrub Cocktails And More Maybe it’s time to stop the snickering when the topic of South African pinotage wine comes up. Sometimes associated with off-putting burnt tire aromas and flavors, pinotage can be a delicious wine when properly made. Simonsig red wines proved that maybe the burnt rubber boogeyman is on the run. Fashioned in 1925 as a cross between cinsault and pinot noir in an attempt to create a hardier grape variety, the red pinotage grape became synonymous with South Africa. Today, pinotage represents about 8 percent of South Africa’s total vineyard area, but is still the grape variety most associated with the country. The burnt rubber flaw is attributed to various smoking guns ranging from viruses plaguing vines in vineyards to unclean and unsanitary winemaking procedures. In any event, researchers point to sulphur compounds in some wines as the culprit, and the offensive smell is not limited exclusively to South Africa. Occasionally it also shows up in some German rieslings and Northern Rhone syrahs. We’ve tasted Simonsig wines in the past and offered positive comments on their efforts. A sampling of recent releases revealed four current releases as South African red wines worth our reader’s consideration. Simonsig Pinotage Stellenbosch South Africa 2016 The Simonsig Pinotage Stellenbosch South Africa 2016 ($18) is a good start for those wanting to experience a South African wine at a reasonable price. Made entirely from pinotage with pleasant berry fruit and a hint of integrated oak, this entry-level pinotage a good value. A major step up is the Simonsig Redhill Pinotage Stellenbosch 2016 ($38).
    [Show full text]
  • Vinegar Is Having a Moment — in Your Drink
    Print Story Printed from ChicagoBusiness.com Vinegar is having a moment — in your drink By: Maggie Hennessy October 10, 2014 When it comes to cocktails, Chicagoans have seen and drunk it all, it seems: whiskey from an ice balloon; eggs and bacon in cocktails, vaportinis, sliced fungal garnishes, the return of moonshine and tiki drinks. Now vinegar is making its way onto cocktail menus — often under the “shrub” designation. “Bartenders have been playing around with shrubs for a few years, and now they're having their moment in the sun,” says Mike Ryan, Sable's head bartender. A shrub is vinegar, fruit and sugar reduced together to make a syrup. In ancient Rome, sour wine or vinegar was mixed with honey for soldiers in the Roman army. Asian cultures have drunk vinegar for its digestive benefits for centuries. In 17th and 18th century England — and subsequently colonial America — shrubs made with vinegared syrups and carbonated water or spirits were a popular soft drink. In more recent history, the United States has been slow to embrace the thought of drinking the stuff they're used to tossing with lettuce or sprinkling on chips. Three Dots and a Dash bartender Paul McGee encountered shrubs five years ago in San Francisco at Nopa restaurant. He's been incorporating them into cocktails since he opened his tiki­themed bar last year, largely because they lengthen the life span of ingredients with short seasons, such as stone fruit. “Shrubs are great because they allow you to get fruit at its peak and have it last all year long — kind of like canning,” he says.
    [Show full text]
  • Signature Cocktails
    Signature cocktails made in England | $10 melody | $9 A wonderful spring cocktail is made with one of our absolute favorite liquors - A wonderful Mezcal starter cocktail with ingredients working in perfect Melody Pimm’s. This gin-based liquor dating back to the 1800’s is a great indroduction with the smoky spirit to create something truly harmonic. Light, herbal and honeyed to those who have an aversion to the more traditional style of juniper-heavy gins yellow Chartreuse blended together with Aperol - an Italian aperitif made from due to its secret combination of botanicals, orange and spices. Backed with apple gentian and rhubarb - come together with fresh lime to make a refeshing and INGREDIENTS INGREDIENTS Pimm’s, Laird’s Old Apple Brandy, Elderflower Liquor, Lemon, Demerara, Ilegal Mezcal, Yellow Chartreuse, Aperol, Lime. Mole Bitters Creole Bitters cucumber castle | $11 take your mama | $10 They deserve the very best of cocktails, so we took the classic Spritz (a favorite classic Daiquiri formula. This variation is a bit more bold, paring a robust digestif of my own Mommie Dearest) and spiced it up for their special day with a little fresh with a classic herbal liquor and “sprung” up with a little cucmber and yuzu. Showing grapefruit, elderflower and a bit of bianco vermouth for a touch of that sweet-tart tropical fruit note, with just a hint of bitter. All topped with bubbly Cava and an imaginary kiss. Order when you hear the Scissor Sisters track for half o. INGREDIENTS INGREDIENTS Fernet, Genepy des Alpes, Yuzu, Simple, Cucumber 18th Street Rum, Elderflower, Montanaro Bianco, Grapefruit, Simple, Cava bitter with the SWEET | $9 just dropped in | $12 Spring is upon us so we wanted to add a little color to this budding world around This cocktail is inspired by classic tiki drinks but with a nice little spin.
    [Show full text]
  • Non-Alcoholic Drinks
    BAR SNACKS WATER Badoit Sparkling Water sm/$3.50 lg/$6.50 Duck Kettle Chips with Truffle Dip $7 House-made Kettle Chips Evian Still Water sm/$3.50 lg/$6.50 Mixed Olives $5 Trio of Olives in Olive Oil, Herbs, & Orange Peel FEATURED COCKTAILS NON-ALCOHOLIC DRINKS VODKA HOT French Pear Martini $13 Hot Chocolate $3.50 Absolut Pear, St Germaine Eldflower Liqueur, Mumm Brut Prestige Sparkling Wine Hot Apple Cider $4 Virgin Hot Toddy $5 Citrapolis $9 Appalachian Gap Fractal Vodka, Citrus Shrub, Lemon COLD Cold Apple Cider $4 GIN Kettlebell $12 Boylan Root Beer $3.50 Barr Hill Gin, Amaro Meletti, Luxardo Maraschino, Creamsicle Soda $4.50 Black Pepper Agave Syrup, Lemon, Grapefruit Bitters Tait Farm Raspberry Shrub $4 Old Tom Fashioned $13 Tait Farm Lime Shrub $4 Barr Hill Tom Cat Gin, Bitters, Sugar Tait Farm Ginger Shrub $4 House-made Star-Anise Shrub (Our Virgin Pastis) $4 WHISKEY Pineapple Sage Sour $6 Kentucky Mule $9 Bulleit Bourbon and House-made Ginger Beer Paper Plane $13 Smuggler’s Notch Bourbon, Amaro Nonino, Aperol, Lemon TEQUILA FEATURED APÉRITIFS Rosita $10 Hornitos Reposado, Campari, Sweet & Dry Vermouth, Bitters Hardy Pineau Des Charentes $8.00 Elderflower Margarita $12 Camerena Silver, St Germaine Elderflower Liqueur, French Apertif created from Charentes grape must, Lemon, Lime, Sugar to which Cognac is added as a fortifier RUM Lillet Blanc $7 Tiki Stormy $10 White Bordeaux-based fortified Wine Gosling’s Rum, House-Made Almond Syrup, Ginger Shrub, Lime Lillet Rouge $7 The Capitalist $11 Slightly spiced and bitter fortified red wine Barbancourt Rum, Myers Rum, Fernet Branca, Sugar, Bitters Pastis Ricard $8 Anise-flavored French Liqueur BRANDY 4 Armagnac Sidecar $11 Dubonet Rouge Spritzer $6 St Vivant Armagnac, Curaçao, Lemon, Sugar Not too sweet, not too dry fortified red wine Door Marked Private $12 served with Club Soda Courvoisier VSOP, Amaro Meletti, Bitters French 75 $8 Lemon, Sugar & Sparkling Wine with a Courvoisier Brandy Float HOT DRINKS WITH ALCOHOL St.
    [Show full text]