The Elephant Bar Barrel Aged Cocktails
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Dubonnet – Happy 90Th Birthday, and World
Pick your Poison: Gin & Dubonnet – Happy 90th Birthday, and World Gin Day, your Majesty! Pick your Poison: Gin & Dubonnet Happy 90th Birthday, and World Gin Day, your Majesty! “Let us not take ourselves too seriously. None of us has a monopoly on wisdom”. Queen Elizabeth II Her Majesty the Queen is 90 years old today and, to top off an already EPIC day, it is also World Gin Day!!! For me, this is even more exciting than Christmas and my birthday! In celebration of this momentous day, I have made our Liz’s tipple of choice and, funnily enough, it contains Gin! How good is that?! Lizzie is such a trendsetter, she was in on this Gin revolution long before any of us mere mortals were. It’s a simple drink – Gin & Dubonnet – but a great one, and The Queen is said to have one very day before Lunch. Technically, by drinking one of these every day, The Queen has over the recommended weekly allowance for alcohol here in the UK. She is now my hero, and has had a Gin every day and made it to 90 years old. I told you all Gin is medicinal… So, without further ado, here is the recipe for Gin & Dubonnet. Ingredients 25ml Gin (I used Silent Pool Gin) 50ml Dubonnet (Dubonnet is a type of Fortified Wine. It has Cherry, Qunine, Citrus and Toffee notes in it and, to me, this drink tastes a little bit like a spin on a Sangria!) A slice of Lemon Ice Method 1. Place the Gin and Dubonnet in a Cocktail shaker. -
The Decade Ahead
Issue 03 1 Positivity wins The Decade Ahead It's official: basic Stewards of classic Linking up with kindred Ponies got talent! bubbles are back! cocktails for the spirits beyond the Celebrating diversity generations to come industry in our team 2020 A Jigger & Pony Publication $18.00 + GST 56 2 3 Gin & Sonic Monkey 47 Gin, soda water, tonic water, grapefruit juice 25 per cocktail Prices subject to 10% service charge and 7% GST 4 5 Contents pg. Basic bubbles are back 10 Stripped down cocktails that are deceptively simple Principal Footloose and fancy fizz 16 Celebrating humankind’s fascination with things that go ‘pop’ bartender’s A sense of place 20 Embracing flavours that evoke welcome a sense of place across Asia Kindred spirits 22 Meet team Fossa, local craft chocolate makers with a passion Positivity wins! for creating new flavours Collaboration across borders 26 My bartending journey started eight years ago, around the same time that Jigger A collaboration between bartenders from & Pony was opening its doors for the first time. That was also the beginning of a opposite ends of the globe cocktail revolution that would shape the drinks world as we know it today. The boundaries of cocktail-making have been pushed to places we could never have imagined, and customer knowledge of product and drinks is stronger than ever. Passing down the 28 tradition of classics When we first started designing this menu-zine, the team reviewed the trends and Stewards of classic cocktails for stories of the past decade, and what we’ve seen is that sheer passion (and a healthy generations to come dose of positivity) can spread and influence the way people choose to enjoy the important moments of their lives. -
Quarantine Cocktails
SSG COCKTAILS FALL DRINKS MARTINIS Captiain Apple 8 Strawberry Tequilatini 8 — Captain Morgan, Diced Apples muddled with — 1800 Tequila, Fresh Squeezed Orange & Lime Caramel Sauce, and White Cranberry Juice Juice, Strawberries & Agave Nectar — served on the rocks — Bellinitini 7.5 Peach Agave Hot Toddy 7.5 — Stoli Vodka, Peach Schnapps, a splash of — American Honey Whiskey, Peach Brandy & Peach Nectar, White Cranberry & Champagne Agave Nectar topped with Hot Water & a Peach garnished with a twist. — Slice — Grapefruit Martini 8 Peaches & Cran 8 — Stoli Vodka, Fresh Squeezed Grapefruit Juice, — Cranberry infused Vodka mixed with Simple Syrup & Basil— muddled Limes & Peaches topped with White Pina Colada Martini 8 Cranberry Juice, Ginger Ale & Cranberries — — Ciroc Pineapple Vodka, Coconut Water w/ a Cherry Kissed Manhattan 8 splash of Cream of Coconut & Pineapple juice. —Black Cherry Bourbon, Homemade Orange Garnished with an Orange, Cherry & Blue Bitters, Splash of Sweet Vermouth, garnished Curacao — with a Cherry & Orange Zest — Pomotini 7 Autumn Sangria 8 — Pomegranate Vodka, Fresh Lime Juice with a — Merlot, Triple Sec, Brandy, Apples, Oranges, splash of sour & Pomegranate Juice — Apple Juice, Simple Syrup, Cloves, & Cinnamon Pumpkin Spice Martini 9 served over ice — — Vanilla Vodka, Irish Cream, Goldschlager, Gin & Juice 7.75 Buttershots & Our House Made Punpkin Spice — Plymouth Gin, Agave Nectar, fresh Lime Juice, Simple Syrup served up with a Whipped Cream Bitters & Sour Mix served with a Sugar Rim over & A Graham Cracker Rim — -
Martinis-Bar-Menu.Pdf
“The only THE MARTINI American Mixed Origins invention as There’s no cocktail more distinctly American than perfect as the martini, yet its origin is a murky one. Many historians follow the martini back to the California the sonnet.” Gold Rush. The story goes that a miner walked into — H.L. Mencken a bar in Martinez, California and asked for a drink to celebrate his fortune. The bartender threw together what he had on hand — sweet vermouth, gin, bitters, maraschino liqueur, and a lemon slice — calling it a “Martinez” after the town. The Martinez became a hit, and was published in the Bartender’s Guide in 1887. Yet there are other claims on the cocktails origin. Author and historian Barnaby Conrad III, asserts that The Occidental Hotel in San Francisco is its true birthplace. Another story claims a New York bartender invented it at The Knickerbocker Hotel in 1911. Then there’s also the claim from an Italian vermouth maker, Martini, which started marketing its product under the same name in 1863. Although its origin is a mystery, the Martini is an American icon. Taking Form During Prohibition easy access to gin led to the Martini’s popularity, and its most recognizable form. By 1922, preparing a Martini consisted of London dry gin and dry vermouth combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, and the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Shaken, not Stirred No real or fictional character has done more for the classic martini than James Bond, making famous the line, “Shaken, not stirred”. -
Whisky, Please!
Pernod Ricard Austria Whisky Collection W H I S K Y, PLEASE! ENJOY RESPONSIBLY Das Wasser des Unsere großartigen Whisk(e)ys bieten Genuss, Leidenschaft und eine Vielzahl reicher Aromen. Jedes Glas LEBENS ist mit dem Zauber seiner Heimat sowie der Hingabe unserer Master Distiller „Uisge beatha“, so nannten ihn die Schotten, als „uisce beatha“ und Blender verbunden. wurde er in Irland bezeichnet. Gemeint war in beiden Fällen „Wasser des Lebens“. Aus diesen beiden Bezeichnungen haben TIM PAECH Managing Director | Pernod Ricard Western Europe sich in späteren Jahrhunderten schließlich die Schreibweisen „Whisky“ für die schottischen und „Whiskey“ für die irischen und amerikanischen Produkte entwickelt. Unterschiedliche Methoden kommen bei der Whisk(e)y-Herstellung zum Einsatz: Die hohe Kunst der Destillation, die sorgfältige Auswahl der Fässer und die Reifung haben allesamt einen entscheidenden Einfluss auf verschiedenartige Ausprägungen von Geschmack, Duft und Farbe. | 1 5 SCHOTTLAND Schottland verfügt über fünf Whisky-Regionen. Diese unterscheiden sich in ihren geografischen und klimatischen Bedingungen ganz erheblich, was den Geschmack des jeweiligen Whiskys unverkennbar macht: die Highlands, die Speyside, die Lowlands, Campbeltown und die Islands. Der ausschließlich in 4 3 Schottland hergestellte Scotch Whisky lässt sich in zwei Hauptkategorien 1 2 unterteilen: Blended Scotch Whisky | Single Malt Whisky. Herkunft des Der Single Malt Whisky wird ausschließlich aus gemälzter Gerste hergestellt. Traditionell 2-fach in großen kupfernen Brennblasen destilliert, mind. 3 Jahre in Eichenholzfässern gereift. WHISK(E)YS 1 The Glenlivet Destillerie, Ballindalloch: The Glenlivet 2 Aberlour Destillerie, Aberlour: Aberlour 3 Strathisla Destillerie, Keith: Chivas Regal 4 Glenburgie Destillerie, Forres: Ballantine’s 5 Scapa Destillerie, Orkney Islands: Scapa IRLAND Der Legende nach liegt der Ursprung des Whiskeys (mit „e“) im Irland des 5. -
Les Apéritifs-Première Bac Pro CSR
Technologie restaurant-Les apéritifs-première bac pro CSR Les apéritifs C1-3.1 Valoriser les produits Citer et expliquer les principales étapes de l'élaboration des apéritifs. Objectifs : Identifier les apéritifs et préciser leurs origines et principales caractéristiques. Vous êtes embauché en tant que commis de salle au Bar Brasserie les Flots Bleus à Pyla sur mer. L'apéritif est l'occasion de découvrir ou re-découvrir une multitude de produits, parfois délaissés. La spécialité du bar est de proposer à sa clientèle un large choix d’apéritifs classiques. Une expérience professionnelle au sein de cet établissement réputé, vous permettra d’approfondir vos connaissances en matière d’apéritifs. Activité 1 La carte du bar est riche en boissons apéritives, pour mieux connaitre les produits vous repérez sur la carte document 1, les différentes familles de produits. Vous les soulignez en vert. Document 1 : la carte des apéritifs Carte des Apéritifs À base de vin… 3,00 € Les vermouths 6 cl Les vins doux naturels 6 cl Noilly Prat sec Muscat de frontignan AOC vermouth de Chambéry Dolin rouge Banyuls Cinzano dry, bianco, rosso Muscat de Beaumes de Venise Martini dry, bianco, rosso Les vins de liqueur 6 cl Floc de Gascogne Les quinquinas 6 cl Lillet blanc, rouge ou rosé Pineau des Charentes Dubonnet L’apéritif Bordelais de Podensac à Porto Rozes blanc rouge Saint Raphael base de vin aromatisé de liqueurs, de fruits rouges, d’agrumes et de miel. Taillor’s Vintage Port 1985 Rozes blanc rouge 6 cl À base d’alcool… 3,00 € Les anisés 3 cl Les bitters 6 cl Les gentianes 6 cl Ricard Campari Suze Pernod Martini bitter Avèze Pastis Bardouin Académie de Bordeaux-Bac Pro CSR – C.Guillot 1 Technologie restaurant-Les apéritifs-première bac pro CSR Activité 2 Vous êtes d’ouverture et vous devrez réaliser la mise en place du bar et son réapprovisionnement. -
Sloe Gin Cocktails
MENU Food - Share Plates London Dry Cocktails New Western Dry Cocktails Genever Cocktails Old Tom & Sloe Gin Cocktails Gin Tonica Vintage Martinis Gin of the Month Gin Flights Bubbles and Rose White Wine Red & Fortified Wine Whisk(e)y Vodka Rum Tequila and Mezcal Brandy Beer & Cider SHARE PLATES OLIVES (V) - $10 Mixed Olives cooked in olive oil with rosemary, lemon & orange VEG FILO (V) - $15 Zucchini, apple and goat’s cheese filo served with mint yoghurt BEEF SKEWERS (4) - $18 Grilled beef served red wine glaze, horseradish creme fraiche and juniper nettle salt DIPS (V) - $20 A trio of dips served with flatbread CHARCUTERIE - $20 Served with toasted sourdough & pickles CHEESE BOARD -$20 Served with lavosh, muscatels & quince paste SPICED CHICKEN -$22 Chicken marinated in cumin, apple cider vinegar & sriracha served with Iceberg coleslaw, aoili & flatbread DOUGHNUTS (5) -$15 House-made doughnuts served with strawberry jam and gin-chantilly cream LONDON DRY COCKTAILS London Dry Gin is known to be juniper driven, ‘unsweetened’ and of course dry in taste profile. Despite its name, it can be produced anywhere in the world. SMOKE & BANDAGES - $20 Bombay Dry gin, Cherry Heering, sweet vermouth, fresh orange; smoked rosemary LAND & SEA - $21 Ford’s gin, salted peach vermouth, fresh pineapple, lemon and grenadine PYRUS COBBLER - $20 Sipsmith London Dry Gin, pear puree Suze gentian bitter fresh lemon and blueberry CLOVER SPRITZ - $19 Hopped Bombay Sapphire, raspberry, mango, yuzu and Angostura Bitters NEW WESTERN DRY COCKTAILS New Western Gin is known primarily for its artistic flavour freedom, often derived from unique botannicals sourced in the area of production. -
Bar Book Contents
BAR BOOK CONTENTS Champagne & Sparkling Cocktails 4 - 5 Cocktails 6 - 10 Prestige Collection 11 Martinis 12 - 13 Whisky & Whiskey 14 - 18 CONTENTS Spirits & Aperitifs 19 - 21 Liqueurs & Digestifs 22 Beer & Cider 23 Non Alcoholic Cocktails, Soft Drinks & Hot Beverages 24 - 25 CHAMPAGNE & SPARKLING COCKTAILS The origin of Champagne cocktails is unclear, but some believe they first splashed on the scene in 1861, when England went into mourning for Prince Albert. According to historians, a bartender at London’s Brook’s Club decided that Champagne also should mourn, and paired it with Guinness stout to make a Black Velvet. 4 CHAMPAGNE & SPARKLING COCKTAILS Moët & Chandon Brut Impérial 125ml £11 Bottle £65 Three years ageing result in a Champagne with body, flavour and harmony. Elements of lime and blossom on the nose. Medium bodied palate, elegant finish. Moët & Chandon Rosé Impérial 125ml £12.75 Bottle £75 Lively and expressive nose dominated by the scent of wild strawberries. Full-bodied, zestful, assertive and fruity on the palate. Classic Champagne Cocktail £13.50 A timeless classic where bitter meets sweet. The bubbles help carry the bitters through brown sugar, releasing soft and pleasing aromas. Hennessy Fine Cognac, Angostura Bitters, brown sugar, Moët & Chandon Champagne Rally Fizz £11.20 The floral and sweet attributes of Prosecco are emphasized with the inclusion of gin and elderflower liqueur. They in turn are balanced out with a little lemon juice. Together they create a fresh crisp drink perfect for warmer seasons. Prosecco, Hendrick’s Gin, elderflower liqueur, lemon A Night in Paris £12 Dubonnet was first created in 1846 in response to a competition run by the French government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine to combat malaria. -
Champagne Type Content Price (€)
CHAMPAGNE TYPE CONTENT PRICE (€) Armand de Brignac Gold bottle 0,75 212 Armand de Brignac Gold + box box 0,75 225 Armand de Brignac Rose bottle 0,75 330 Armand de Brignac Rose + box box 0,75 344 Armand de Brignac Gold Magnum bottle 1,5 502 Armand de Brignac Rose Magnum bottle 1,5 766 Armand de Brignac Gold Jeroboam bottle 3 1536 Armand de Brignac Rose Jeroboam bottle 3 2400 Armand de Brignac Gold Rehoboam bottle 4,5 2484 Armand de Brignac Rose Rehoboam bottle 4,5 3840 Armand de Brignac Gold Methuselah bottle 6 4560 Armand de Brignac Rose Methuselah bottle 6 7200 Armand de Brignac Gold Salmanzar bottle 9 7440 Armand de Brignac Rose Salmanzar bottle 9 11640 Armand de Brignac Gold Balthazar bottle 12 10560 Armand de Brignac Rose Balthazar bottle 12 16080 Armand de Brignac Gold Nebuchadnezar bottle 15 14160 Armand de Brignac Rose Nebuchadnezar bottle 15 24600 Armand de Brignac Gold Midas bottle 30 40200 Moet & Chandon Brut Imperial bottle 0,38 24 Moet & Chandon Brut Imperial bottle 0,75 35 Moet & Chandon Brut Imperial Magnum bottle 1,5 86 Moet & Chandon Brut Imperial Jeroboam bottle 3 308 Moet & Chandon Brut Imperial Mathusalem bottle 6 618 Moet & Chandon Brut Imperial Salmanazar bottle 9 927 Moet & Chandon Brut Imperial Balthazar bottle 12 1541 Moet & Chandon Brut Imperial Nebunchondonsor bottle 15 1923 Moet & Chandon Grand Vintage 2002 bottle 0,75 56 Moet & Chandon Grand Vintage Rose 2003 bottle 0,75 67 Moet & Chandon Brut Rose bottle 0,38 30 Moet & Chandon Brut Rose bottle 0,75 48 Moet & Chandon Brut Rose Magnum bottle 1,5 110 Moet & Chandon -
Speyside the Land of Whisky
The Land of Whisky A visitor guide to one of Scotland’s five whisky regions. Speyside Whisky The practice of distilling whisky No two are the same; each has has been lovingly perfected its own proud heritage, unique throughout Scotland for centuries setting and its own way of doing and began as a way of turning things that has evolved and been rain-soaked barley into a drinkable refined over time. Paying a visit to spirit, using the fresh water from a distillery lets you discover more Scotland’s crystal-clear springs, about the environment and the streams and burns. people who shape the taste of the Scotch whisky you enjoy. So, when To this day, distilleries across the you’re sitting back and relaxing country continue the tradition of with a dram of our most famous using pure spring water from the export at the end of your distillery same sources that have been tour, you’ll be appreciating the used for centuries. essence of Scotland as it swirls in your glass. From the source of the water and the shape of the still to the Home to the greatest wood of the cask used to mature concentration of distilleries in the the spirit, there are many factors world, Scotland is divided into five that make Scotch whisky so distinct whisky regions. These are wonderfully different and varied Highland, Lowland, Speyside, Islay from distillery to distillery. and Campbeltown. Find out more information about whisky, how it’s made, what foods to pair it with and more: www.visitscotland.com/whisky For more information on travelling in Scotland: www.visitscotland.com/travel Search and book accommodation: www.visitscotland.com/accommodation 05 15 03 06 Speyside 07 04 08 16 01 Speyside is home to some of Speyside you’re never far from a 10 Scotland’s most beautiful scenery distillery or two. -
Plymouth Gin Has a Long Maritime Heritage Which Has Taken It to the Four Corners of the World
Plymouth Gin has a long maritime heritage which has taken it to the four corners of the world Plymouth Gin is an artisanal gin made according to its original recipe from 1793 still crafted in the oldest working distillery in England using soft Dartmoor water and pure grain alcohol. Centuries of tradition are evident in the unique recipe of Plymouth Gin that is today guarded by Master Distiller, Sean Harrison, one of the most experienced gin distillers in the UK. Plymouth Gin is proud of its long maritime heritage and its historical links to the city of Plymouth, an association that has taken the gin to the four corners of the world. In 1620, the Pilgrim Fathers, captained by Christopher Jones, set sail on-board the Mayflower to a new life in the New World. The Plymouth Distillery’s historic bar, ‘The Refectory’, is reputed to have been the room where they gathered before departing the old world for the new. Plymouth was known as the ‘City of Discovery’ and was a gateway to the world for Britain’s famous explorers, including Sir Walter Raleigh and Sir Frances Drake. Plymouth’s gentle yet complex flavour profile has long been acknowledged by bartenders worldwide as an ideal gin for cocktails. By the 1930s, Plymouth Gin was synonymous with the best cocktails and the gin of choice for many cocktail recipes. Today, Plymouth Gin is found around the world in the trendiest cocktail lounges, the hippest restaurants and pubs, and finest hotel bars, including: New York’s Employees Only and London’s American Bar at The Savoy. -
Cocktail Menu
COCKTAIL MENU WORLD HISTORY AS SEEN THROUGH THE BOTTOM OF A GLASS WRITTEN BY NICK REED ILLUSTRATIONS BY LISA KELLY Published in 2015 by 18o6 169 Exhibition St, Melbourne. VIC. 3000. Australia Text Copyright © 1806 Illustrations Copyright © Lisa Kelly ISBN 978-0-9807891-6-4 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recorded or otherwise, without the prior written permission of the publishers and copyright holders. Please appreciate our menu within the venue. For less than the the price of two cocktails you can take your own shiny, new copy home, which includes all of our recipes, history and illustrations. TABLE OF CONTENTS FOREWORD 6 PUNCH ERA 9 RISE OF THE BARTENDER 13 BIRTH OF COMMERCIAL ICE 17 RISE OF THE MOVIE STAR 21 THE JOYS OF PROHIBITION 25 TIKI TIME 29 COCKTAILS 1985-PRESENT 35 TABLE OF CONTENTS SIX OF THE BEST 39 BEER 40 WINE & FIZZ 41 AMERICAN WHISKEY 42 BRANDY & COGNAC 43 IRISH WHISKY 43 GIN 44 TEQUILA 45 RUM 47 VODKA 48 APERITIFS 49 1806 WHISK(E)Y FLIGHTS 51 HOUSE RULES 54 FOREWORD 18o6 has lived and breathed mixed drinks since it opened in 2007. Based in the heart of the city’s theatre district, the iconic Melbourne Cocktail Bar is housed in an historic building on Exhibition Street. Opulent furnishings match the old fash- ioned service. Named after the year that the word “Cocktail” was first defined in print, 18o6 has designed its menu concept around the complex and engaging history of mixed drinks.