Signature Cocktails

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Signature Cocktails Bubbly Peach Tito’s Vodka, Peche de Oigne liqueur, Sweetened lemon juice, & Champagne $10.50 Purple Haze St George Green Chili vodka, Disaronno Amaretto, fresh lemon juice, dash of bitters & homemade blueberry syrup $14 Cucumber Pink Lemonade Effen Cucumber, Watermelon liqueur, fresh watermelon, & lemonade. $10 Drink Your Veggies In house fresh carrot juice, Effen cucumber vodka, Green Chartreuse, fresh lemon juice, fresh ginger, fresh parsley, simple syrup $13 Pineapple Paloma Milagro Tequila, with fresh juices, sweetened lime juice, & CBD infused sparkling citrus soda. $10.50 Raspberry Crema Giffard banana liqueur, Chambord Raspberry liqueur, cream, fresh raspberries $13 Strawberry Lemonade Tito’s vodka, fresh lemon, house made strawberry mash, mint, & ginger beer $10.25 The Dead Rabbit Jameson’s Irish whiskey, Saigon Cinnamon syrup, Green Chartreuse, Imbue Sweet vermouth, & bitters $13 Kiwi Pear A Mojito with fresh Kiwi, St George Spiced Pear, Bacardi, mint, & cane sugar $10.50 Blue Lagoon Prairie organic gin, house made rosemary syrup, & fresh lemon juice $15 Bahama Mama Kraken, Malibu, Giffard Banana Liqueur, Pineapple & Orange Juice & Grenadine. $13 Mango Mai Tai Malibu, Captain Morgan, Mango Puree, w/ Sour, Pineapple Juice, & grenadine. $14 Sheep’s Cold brew Novo Fogo Cachaca Rum, Imbue Sweet Vermouth, Saigon Cinnamon syrup, Sheep’s cold brew, Jerry Thomas bitter truth decanter, handmade crema, topped with fresh nutmeg $12 Bourbon Tea A homemade sweet ice tea with a hint of lemon and mint & Bulleit Bourbon $10 Old Fashioned A Classic Old Fashioned made with Bulleit Bourbon $12 Smile More Jose Cuervo, elderflower liqueur, fresh lemon juice, house made lavender syrup and CBD infused citrus sparkling soda $10.50 Mules Shaken Margaritas Garden Shaken margaritas served on the rocks made to order Stoli Blueberry, fresh Blueberries, Cucumbers, lime juice and ginger beer with fresh ingredients Tequila Options: Jose Cuervo, Milagro silver, Cazadores Reposado, Mexican Jose Cuervo, Chareau Aloe Liqueur, Lime Juice, honey, & ginger beer Patron Silver, Don Julio Blanco, Casamigos Anejo, Milagro Anejo, Jon Basíl Pineapple Ginger Tito’s, fresh ginger syrup, fresh lime, pineapple juice, and Ginger Beer. Traditional Lime + Salt Rim Strawberry Basil Berry Melon + Sugar Rim Bison Grass Vodka, fresh Strawberries & Basil, lime juice & ginger beer Grapefruit Basil + Seasoned Salt Rim Watermelon Citrus Vodka, Watermelon Liqueur, fresh watermelon, lime & ginger beer Watermelon mint + Salt Rim Strawberry + Sugar Rim Passion Fruit + Sugar Rim Wine By The Glass White Red Bubbly Chardonnay Pinot Grigio Riesling Cabernet Sauvignon Merlot Pinot Brut Prosecco Wycliff Brut Moscato Noir Sangria Blush White Red White Zinfandel Ah-So Rosé Sangria by glass or Carafe .

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Cuisinart® Juice Extractor CJE-1000
INSTRUCTION BOOKLET Cuisinart® Juice Extractor CJE-1000 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 16. The appliance is wired for domestic use only. IMPORTANT 17. Do not use the appliance for anything other than the intended purpose, as outlined SAFEGUARDS in the instruction booklet. When using any electrical appliance, basic safety precautions should always be followed, including 18. Never juice with the spout in the closed position. the following: 19. Do not operate without the pulp container 1. READ INSTRUCTIONS THOROUGHLY in place. 2. Always unplug unit from outlet when not in 20. Do not operate your appliance in an appliance use, before putting on or removing parts garage or under a wall cabinet. When storing in and before cleaning. an appliance garage always unplug the unit from the electrical outlet. Not doing so could 3. To protect against electrical shock, do not create a risk of fire, especially if the appliance immerse the juice extractor motor housing in touches the walls of the garage or the door water or other liquids. touches the unit as it closes. 4. When any appliance is used by or near children, supervise closely. 5. Avoid contact with moving parts. SAVE THESE 6. If the juice extractor has a damaged cord or INSTRUCTIONS plug or malfunctions, DO NOT OPERATE. Contact our Customer Service Center to return for examination, repair or adjustment. HOUSEHOLD USE ONLY 7. Using accessory attachments not sold or recommended by the manufacturer can cause No user-serviceable parts are inside. Do not fire, electric shock or injury.
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Pineapple Blended Juice
Plant Archives Vol. 18 No. 1, 2018 pp. 242-246 ISSN 0972-5210 DEVELOPMENT AND QUALITY EVALUATION OF CARROT- PINEAPPLE BLENDED JUICE Danish Imitiyaz* and Er. Ronjen Singh Department of Food Process Engineering, Sam Higginbottom University of Agricultural Technology and Sciences, Allahabad (U.P.), India. Abstract Juice carrot (Daucus carota) and pineapple (Ananas comosus), were optimised to a blended beverage which was stored for 45 days in pet bottles (400 ml capacity) at refrigerated temperature. Physico-chemical and sensory analysis were evaluated. Marginal changes in pH, total soluble solids, acidity, vitamin C and beta-carotene were observed. The beta carotene content of juice was found (1697 µg) to be increased with increasing the proportion of carrot juice. Estimation of vitamin C content of sample (17.50mg) showed high improvement in nutritional value of carrot juice incorporated with pineapple juice. The acidity increased (0.47-1.45) and pH of the juice decreased progressively during the storage period. This may be due to the excessive fermentation and presence of lactic acid reducing micro-organism. It was found that the sample having ratio 65:35 (carrot- pineapple) had the best acceptability, which will also be helpful in providing dietary requirement of beta carotene to the consumer.Heat pasteurisation (900C for 25 sec) was more effective for inactivating the microbial flora. However, the shelf life of juice was established within 45 days. The product is recommended children, youth and elderly persons to be used within 45 days. Key words : Carrot-pineapple blended juice, physico-chemical, sensory and microbial characteristics. Introduction flavors in beverages and other products (Arthey, 1995; Fruits and vegetables are critical to good health, and and Carvalho et al., 2008).
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Juice of The
BREAKFAST (available throughout the day) STARTERS (available throughout the day) SPECIALS (minimum of two people, after 16.30 hr) 1 Extra Bazar, large breakfast with: pide, açma and simit, marinated feta cheese, 25 Sigara Böregi, deep fried yufka roll filled with feta, mint and parsley (x 3) 5,50€ All Bizar Bazars are served with rice, Shiraz mix, fried potatoes, yoghurt sauce with moesir and seasoned cream cheese, kaymak (clotted cream), apricot jam, honey, thousand holes pancake, 26 Sarma, marinated vine leaves filled with pilau rice and a yoghurt sauce with moesir (x 4) 4,95€ tabouleh salad. yoghurt with fresh fruit, boiled egg, young matured cheese, sucuk, one fresh orange juice and 27 Calamari, fried calamari with garlic sauce 7,50€ 50 Bizar Bazar (meat), grilled kebab with veal, chicken and vegetables with a mushrooms, coffee or tea 10,00€ 28 Humuz, creamy mousse made of chickpeas with olive oil, tahini and bread 5,50€ almonds and chickpeas stew and kofta of minced beef and lamb p.p. 15,90€ For two people 19,00€ 29 Haydari, savoury buttermilk curds and bread 5,50€ 51 Bizar Bazar (fish), grilled kebab with fresh tuna and prawns with a fish, mussels and tomato 2 Healthy breakfast, ‘mild’ Turkish yoghurt, rye bread and honey with a fruit salad and a glass of 30 Falafel, with harissa and bread (x 4) 5,50€ sauce stew p.p. 16,75 freshly squeezed orange juice 6,90€ 31 Irfan’s starter (minimum of two people), zaalouk, humuz, haydari, sarma, peynir ezme, 52 Bizar Bazar (vegetarian), grilled mushroom kebab with a stew of mushrooms, almonds and 3 Thousand holes pancake (bahgrir), North African pancake with honey and butter 5,90€ sigara böregi and bread p.p.
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Production and Shelf Life Determination of Fruit/Vegetable Juices Using Watermelon, Cucumber, Pineapple and Carrot
African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(3) pp. 034-039, March, 2017 DOI: http:/dx.doi.org/10.14303/ajfst.2017.015 Available online @http://www.interesjournals.org/AJFST Copyright ©2017 International Research Journals Full Length Research Paper Production and shelf life determination of fruit/vegetable juices using watermelon, cucumber, pineapple and carrot *Okwori, E., Onu, R., O. Adamu, M., Chindo, H., Dikko, H., Odunze, l.l, Baidu, A.L., Natala, C and Eze, P. National Agricultural Research Extension and Liaison Services (NAERLS), Ahmadu Bello University (A.B.U), Zaria, Nigeria *Corresponding Author’s Email: [email protected]: 07068798168 ABSTRACT Pineapple, water melon, cucumber and carrot are tropical fruits which tend to have short shelf – lives due to the climatic conditions of Nigeria. Processing them into juice and smoothies will reduce the amount of post harvest loss and create availability of natural fruit juice and smoothies in the market or at home for intake. Varieties of juice and smoothies were made from pineapple, watermelon, cucumber and carrot without adding any form of preservatives. Each fruit was blanched in a water bath for 5 – 10 minutes at (75-80) and thereafter blended with laboratory blender. These fruits were processed into juice and smoothies respectively, adding distilled water (1:1) and subsequently, sugar. The juice and smoothies were preserved under different temperature conditions, half were refrigerated and the other half left in a shelf at room temperature for three weeks. The products under experiment were subjected to sensory analysis before and after preservation based on taste, colour, flavour and texture at the end of three weeks (21 days).
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Development and Quality Assessment of a Turbid Carrot-Orange Juice Blend
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by CONICET Digital Food Chemistry 269 (2018) 567–576 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate T (Ilex paraguariensis) extract ⁎ M. Ferrario, M. Schenk, M. García Carrillo, S. Guerrero Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) C.A.B.A., Argentina Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Argentina ARTICLE INFO ABSTRACT Keywords: Carrot-orange juice processed by UV-C (10.6 kJ/m2) assisted with mild heat (H, 50 °C) and yerba mate addition UV-C light (E) was obtained. UV-C/H + E treated juice was examined for native flora, polyphenol content (PC), total an- Mild heat tioxidant activity (TAA), colour, turbidity, °Brix and pH along storage (4 °C). Consumer profiling studies were Yerba mate performed. UV-C/H + E provoked 2.6–5.7 native flora log reductions, preventing from recovery during 24 day- Juice blend storage. The UV-C/H + E juice exhibited a significant increase in PC (720.2 µg/mL) and TAA (5.5 mg/mL) compared to untreated (PC = 205.0 µg/mL/TAA = 0.7 mg/mL) and single treated juices (PC = 302.1–408.0 µg/ mL/TAA = 0.7–2.4 mg/mL), remaining constant throughout storage. UV-C/H + E juice exhibited scarce changes in colour.
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Juices, Smoothies, Cold Drinks
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Microbial Ecology and Food Safety of Fermented Carrot Juice
MICROBIAL ECOLOGY AND FOOD SAFETY OF FERMENTED CARROT JUICE Cédric Verschueren Student number: 01611321 Promotor(s): Prof. dr. ir. Mieke Uyttendaele (Ghent University), Prof. dr. ir. Sarah Lebeer (University of Antwerp) Tutor: MSc. Wannes Van Beeck (University of Antwerp) Master’s Dissertation submitted to Ghent University in partial fulfilment of the requirements for the degree of Master of Science in Bioscience Engineering: Food Science and Nutrition Academic year: 2018 - 2019 MICROBIAL ECOLOGY AND FOOD SAFETY OF FERMENTED CARROT JUICE Cédric Verschueren Student number: 01611321 Promotor(s): Prof. dr. ir. Mieke Uyttendaele (Ghent University), Prof. dr. ir. Sarah Lebeer (University of Antwerp) Tutor: MSc. Wannes Van Beeck (University of Antwerp) Master’s Dissertation submitted to Ghent University in partial fulfilment of the requirements for the degree of Master of Science in Bioscience Engineering: Food Science and Nutrition Academic year: 2018 - 2019 Permission of use De auteur en de promotor geven de toelating deze masterproef voor consultatie beschikbaar te stellen en delen van de masterproef te kopiëren voor persoonlijk gebruik. Elk ander gebruik valt onder de beperkingen van het auteursrecht, in het bijzonder met betrekking tot de verplichting de bron uitdrukkelijk te vermelden bij het aanhalen van resultaten uit de masterproef. The author and the promotor give permission to use this thesis for consultation and to copy parts of it for personal use. Every other use is subject to the copyright laws, more specifically the source must be extensively specified when using results from this thesis. Ghent, September 2019 Promotor(s): Tutor: Author: Prof. dr. ir. Mieke Uyttendaele, MSc. Wannes Van Beeck Cédric Verschueren Prof.
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Producer from Poland
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Nutritional and Processing Aspects of Carrot (Daucus Carota) - a Review Haq Raees-Ul and Prasad K* Department of Food Engineering and Technology, S
ISSN 2394 5168 South Asian J. Food Technol. Environ. 1(1): 1- 14 (2015) Nutritional and processing aspects of carrot (Daucus carota) - A review Haq Raees-ul and Prasad K* Department of Food Engineering and Technology, S. L. I. E. T., Longowal-148106, Punjab, India (*Email: [email protected]) Abstract Carrots are rich sources of carotene, ascorbic acid and are known as vitaminized food with moisture, protein, fat, carbohydrates, sugars and fiber. The carrots are the unique roots rich in carotenoids and have a characteristic flavor due to the presence of terpenoids and polyacetylenes. The mono terpenoids and sesquiterpenoids are the dominant terpenes and the falcarinol compounds constitute polyacetylenes. The harsh carrot flavor is masked to an acceptable limit by the late development of sugars in the root during growth. The variance in the pigments results in the formation of red, orange, yellow, purple, black and white roots. The pigments present in different colored roots have widespread medicinal properties towards human health, viz. lutein in the yellow carrots acts in the development of macular pigments essential for the normal eye functioning. Carrots are consumed either raw or cooked and processed into value added products viz. canned carrots, chips, candy, kheer, halwa, powder, juice, beverages, preserve and intermediate moisture products. Carrots have been already used for the preparation of soups, beverages, wine, stews, curries, pies and jams as blending agents. This paper revealed the nutritional and processing aspect of the carrot. Keywords: Nutritional, processing, carotene, vitaminized, canned carrot. Carrot is the diverse colored crop grown and vegetables on the basis of nutrition.
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Carrot Juice
e Engine ym er z in n g E Sarfaraz, et al., Enz Eng 2016, 5:2 Enzyme Engineering DOI: 10.4172/2329-6674.1000147 ISSN: 2329-6674 Research Article Open Access Non Pharmacological Use of Daucus Carota Juice (Carrot Juice) as Dietary Intervention in Reducing Hypertension Sana Sarfaraz*, Najaf Farooq, Nida Ashraf, Ayesha Aslam and Ghulam Sarwar Faculty of Pharmacy, Jinnah University for Women, Karachi, Pakistan *Corresponding author: Sana Sarfaraz, Faculty of Pharmacy, Jinnah University for Women. Karachi, Pakistan, Tel: +92 21 36620857; E-mail: [email protected] Rec date: May 25, 2016; Acc date: Jun 14, 2016; Pub date: Jun 16, 2016 Copyright: © 2016 Sarfaraz S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Introduction: Fruits and vegetables are important constituent of daily life. They contain variety of vitamins and anti-oxidants and are rich source of carbohydrates and proteins. Recently studies are being conducted to evaluate their therapeutic potential. Objective: The present study has been conducted to evaluate the consumption of carrot by laymen, awareness regarding its composition and benefits. An experimental study was also conducted to evaluate the diuretic activity of Daucus carota juice. Methodology: A cross sectional survey was conducted comprising of N=200 individuals both males and females belonging to age group 18-55 years from different universities and locations in Karachi. The questionnaire was designed to evaluate awareness in population regarding carrots benefit, composition and use.
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Preservation of Ready to Serve Blended Carrot and Kinnow
cess Pro ing d & o o T F e c f h o n l Ullah et al., J Food Process Technol 2015, 6:4 o a l Journal of Food n o r g u DOI: 10.4172/2157-7110.1000438 y o J ISSN: 2157-7110 Processing & Technology Research Article Open Access Preservation of Ready to Serve Blended Carrot and Kinnow (Mandarin) Drink by Ginger Extract Naeem Ullah*, Ihsan Mabood Qazi, Shaista Masroor, Iftikhar Ali, Abbas Khan, Majid Khan and Afsheena Gillani Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan Abstract This study explore the effect of lemon and ginger extract on carrot and kinnow blended ready to serve (RTS) drinks during three months refrigeration temperature storage. The treatments were CKG0,CKG1,CKG2,CKG3,CKG4,CKG5 and CKG6 having 0.5 liter carrot juice, 0.5 liter kinnow juice, 1 g/kg CMC, 1 kg sugar, 5 liter water with variations in lemon and ginger extract in different levels. All the RTS samples were evaluated for total solids, moisture, ash, pH, reducing sugar, ascorbic acid, non-reducing sugar, titratble acidy, total soluble solids, total microbial count and sensory attribute (taste, colour, flavor and overall acceptability). Statistical analysis revealed that treatment as well as storage had significant (p<0.05) effect on physicochemical and sensory properties. Results showed that pH and sugar acid ration of the treated samples was decrease during storage. While TSS, acidity, reducing and non-reducing sugar and vitamin C increased were observed during storage. Generally this is observed from the results that CKG6 sample was more acceptable than RTS of the samples on the basis of physiochemically.
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