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BAR MENU a Comprehensive List of Goods
BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Jeff Zillmann Isaias Praxedes Bobby Heugel PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 GRANDE CHEESE & MEAT PLATE 30 served with warm fennel honey (or each sold individually for 8) THE CHEESES RED HAWK California, Cow FISCALINI CHEDDAR California, Aged Cow OSSAU France, Raw Sheep FOURME D’AMBERT France, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ETNA Portland, Oregon DELICIOUS EATS OLIVES mixed as a medley, topped with orange zest �� 7 NUTS tossed with spices �� 6 PICKLED QUAIL EGGS as a trio �� 3 SCOTCH EGGS as a pair, with kimchi salsa �� 7 GORDO STREET PRETZEL & beer cheese �� 7 BRATWURST in a skillet with sauerkraut, mustard, and sweet rolls �� 10 PEPPERONCINIS roasted & stuffed with ham, cheese, and rice, topped with tomato sauce �� 12 CHICKEN POT PIE from Blackbird Foods �� 8 LENGUA PASTRAMI in a rye sandwich with slaw and gochujang aioli �� 14 FEATURED SPIRITS 2 HALF POURS / FULL POURS AMERICAN SINGLE MALT St� George Lot 16 �� 11 / 18 ARMAGNAC Chateau de Briat 2009 ��
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Cocktails Signature Cocktails HOUSE GIN & TONIC 14 Broker’S Gin | Tonic | Acai Tincture
Cocktails Signature Cocktails HOUSE GIN & TONIC 14 Broker’s gin | tonic | acai tincture HOUSE SPRITZ 12 Broker’s gin | Italicus Rosolio | prosecco | soda STRAWBERRY COBBLER 14 House vermouth | strawberry puree | lime juice | simple syrup TROPICANA 12 Falernum | lime juice | angostura bitters | pineapple soda PASSION FOR COCONUTS 16 Havana Club rum 3y. | lemon juice | fassionola syrup | passion fruit puree | coconut puree | angostura bitters MANGOS & ATTITUDES 16 Broker’s gin | Mango and chamomile puree | lemon juice | Falernum liqueur | Fernet Branca MED MY DAY 14 Ketel One vodka | Masticha | lemon juice | basil | Ros Solis | Prenium lemonade FROZEN TEQUILA PIÑA COLADA 14 Jose cuervo tequila tradicional silver | lime juice | coconut cream | pineapple BARRO NEGRO MARGARITA 12 Jose Cuervo tequila tradicional silver | lime juice | Barro Negro triple sec Classic Creations FROZEN MARGARITA 12 Jose Cuervo tequila tradicional silver | lime juice | triple sec | sugar syrup Choice of lime or strawberry PALOMA 12 Jose Cuervo tequila tradicional silver | lime juice | grapefruit soda DARK’N STORMY 13 Sailor Jerry signature blend rum| lime juice | Falernum tincture | Thomas Henry ginger beer NIKKI BEACH MAI TAI 14 Appleton signature blend rum | triple sec | Orgeat syrup | lime juice | angostura bitters ZOMBIE 16 Zombie rum blend | Zombie Blend Syrup | Falernum liquor | lime juice | grapefruit juice | angostura bitters | Pastis NIKKI BEACH WORLD FAMOUS MOJITO 12 Angostura Reserva rum | mint | lime | sugar syrup | soda BLOODY MARY 13 Ketel One vodka
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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.
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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.
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Bitters , Digestives and Aperitifs March 20Th 2017
Herbal Mixology : Bitters , Digestives and Aperitifs March 20th 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. Herbal Mixology: The New Paradigm: Outline 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 as 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 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 % 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 Cocktail Mixology history comes from part herbal medicine and pharmacy After the end of probation there was the 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.
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Just Amaro Or What Else? Herb Based Amari Stand in the Breach Again
Just amaro or what else? Herb based amari stand in the breach again Herb based liqueurs and bitters date back to the age of the early conventual pharmacies. Some of them, with time, have become world famous classics. And now they come back to fashion in bars. By Erhard Ruthner After a good meal a “drop” is compulsory: an ancient wisdom of our grandfathers that still finds its followers, even if the digestive effect of alcohol is not proved in medicine, but rather it is part of everlasting legends. What on the contrary is universally known is the relaxing effect that herbs have on the gastrointestinal part; it’s no wonder, therefore, that herb based liqueurs and amari have an ancient history. It is the case of the hospital of Salerno, the forerunner of the first pharmaceutical shops. But also the Benedictine monks of Montecassino had known the secrets of the processing of herbs to produce tinctures and liqueurs since the origins. Many liqueurs produced and requested still today really have their roots in the pharmacies of the monasteries: from France the Bénédectine and the Chartreuse, from Italy Averna and from Germany the elixirs of the distillery of Andechs. But even later it was the pharmacists that opened the way – in particularly in Northern Italy at the beginning of the nineteenth century – to the golden age of herbs among drink makers: names as Ausano Ramazzotti, Gaspare Campari, Maria Branca, Francesco Peloni (Bràulio) or even Benedetto Carpano, who was the creator of vermouth with his idea of flavoring wine. Also Johann Becher and József Max Zwack started to commercialize the recipes of their families in Austria-Hungary, and still today Becherovka and Unicum are considered typical national drinks in the Check Republic and Hungary.
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Classic Cocktail Variations Whisky Highball | Martini | Daiquiri
Classic Cocktail Variations Whisky Highball | Martini | Daiquiri SERVES 1 “These recipes were chosen because of their importance in cocktail history. Their ability for versatility allows the cocktails to reflect local agriculture, and they highlight how using local ingredients can improve your cocktail creations while continuing efforts in sustainability.” ─ Lead Bartender Aaron Hatchell Langdon Hall Country House Hotel & Spa Cambridge, ON Feast On® Certified since 2014 Feast On: A Certified Taste of Ontario Learn more at ontarioculinary.com Ingredients & Method Whisky Highball variation: Bearface Whisky Cocktail (West Coast) ─ 2oz Bearface Whisky ─ 1oz Shrub (see recipe below) ─ 3oz Mixer (soda water or something similar) Build this cocktail in the glass. Add Bearface whisky and shrub to the glass and top with mixer. Stir gently. Add ice and garnish. Martini variation: Willibald Gin Cocktail (Central) ─ 2oz Willibald Gin ─ 1/2oz Maple Syrup ─ 2 dashes Peychaud’s Bitters ─ 2 dashes Angostura Bitters ─ Dillon’s Absinthe for Absinthe rinse on the glass (optional) Place the Willibald Gin, maple syrup, Peychaud’s Bitters and Angostura Bitters in a mixing glass. Add ice, stir about 30 revolutions. Next, rinse a Martini glass with Dillon’s Absinthe and light on fire. Express with lemon zest for extra flame (optional / not recommended to try at home). Strain the cocktail into the Martini glass and enjoy. Daiquiri variation: Fortress Rum Cocktail (East Coast) ─ 1.5oz Fortress Rum ─ 3/4oz lime juice ─ 3/4oz homemade Syrup such as Blackberry Sage syrup (see recipe below) ─ 2 dashes local Bitters ─ 1 teaspoon powdered egg white In a shaker, add Fortress Rum, lime juice, homemade syrup (Blackberry Sage), local bitters and powdered egg white.
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BAR MENU a Comprehensive List of Goods
BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Alex Negranza Westin Galleymore Isaias Praxedes Bobby Heugel PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 GRANDE CHEESE & MEAT PLATE 30 served with warm fennel honey (or each sold individually for 8) THE CHEESES COUPOLE Vermont, Goat FISCALINI CHEDDAR California, Aged Cow OSSAU Italy, Raw Sheep SMOKEY BLUE Oregon, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ENTA Portland, Oregon DELICIOUS EATS OLIVES mixed as a medley, topped with orange zest �� 7 NUTS tossed with spices �� 6 PICKLED QUAIL EGGS as a trio �� 3 SCOTCH EGGS as a pair, with kimchi salsa �� 7 GORDO STREET PRETZEL & beer cheese �� 7 BRATWURST in a skillet with sauerkraut, mustard, and sweet rolls �� 10 PEPPERONCINIS roasted & stuffed with ham, cheese, and rice, topped with tomato sauce �� 12 CHICKEN POT PIE from Blackbird Foods �� 8 LENGUA PASTRAMI in a rye sandwich with slaw and gochujang aioli �� 14 FEATURED SPIRITS 2 HALF POURS / FULL POURS BOURBON John E� Fitzgerald Very Special Reserve �� 99 / 165 CALVADOS Eric Bordelet Single Cask Strength ��
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BAR FOOD HOUSE COCKTAILS the BREAK-EVEN Bottle
FEATURED SPIRITS (HALF / FULL) BOURBON Elijah Craig 23 Year Single Barrel (24/40) COGNAC Navarre Vieille Reserve (24/40) GIN Ransom Dry Gin (6/10) MEZCAL Mezcal Vago Tobala (15/25) OTHER WHISK(E)Y Kavalan Solist Sherry Cask (18/30) RUM Duncan Taylor Single Cask Hampden 12 Year Jamaican (10/16) RYE Black Maple Hill (15/25) @anvilhouston /anvilhouston 1424 Westheimer Road • Houston, Texas [email protected] SCOTCH (PEATED) Laphroaig Cairdeas 2014 Release (8/14) SCOTCH (UNPEATED) Glenlevit Nadurra BAR FOOD HOUSE COCKTAILS Oloroso (12/20) SPANISH BRANDY Navazos Palazzi GRANDE CHEESE & MEAT PLATE | 30 POPULAR DEMAND | 9 Single Fino Cask (15/25) Served with Warm Fennel Honey Beefeater Dry Gin, Lemon, SHERRY Equipo Navazos La Bota Rose, Fattorria Moretto Lambrusco (or each sold individually for 8) de Oloroso (9/15) TEQUILA Fortaleza Reposado (11/18) AUSPICIOUS OCCASION | 10 THE CHEESES Tanqueray Old Tom Gin, Bigalett China China, Cocchi Americano, Kunik | Nettle Meadow Farm, Verjus, Orange Bitters New York, Goat & Cow the Idiazabal | Spain, Aged Sheep HECKLE & JECKLE | 9 Challahocker | Switzerland, Cow Pine Nut-Infused Mellow BREAK-EVEN Corn Whiskey, Key Lime, Red Rock | Roelli, Wisconsin, Cow St. Elizabeth Allspice Dram, bottle Fuji Apple, Thyme THE MEATS La Quercia Cured Meats | Norwalk, Iowa PASSING DEADLINE | 10 Lomo Americano Four Roses Bourbon, Lacuesta Sweet Vermouth, Lustau East India Coppa Picante Solera Sherry, Salers Gentian, Borsellino Salami Xocolatl Mole & Angostura Bitters DELICIOUS EATS THE BRAVE | 12 Gordo Street Pretzel & Beer Cheese | 7 Del Maguey Chichicapa Mezcal, Warm Milk Curds with Honey, Toasted Siembra Azul Tequila, Averna Amaro, Pinenuts and Fett’unta | 8 Combier Royal, Angostura Bitters Pork Belly Tacos topped with Pickles, Ranch Dressing and Cole Slaw | 8 EL BERRINCHE | 12 BREAK-EVEN BOTTLE SERIES #1 Beef Carpaccio plated with Fennel HIGHLAND PARK 40 YEAR OLD SCOTCH.
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Vya Vermouth Manhattan Cocktail Recipe Library
MANHATTAN COCKTAILS The Manhattan From its unique history, taste, creative versatility and more – the Manhattan is the most enduring and riffable classic of all time. Vya Sweet Vermouth Balanced Aromatic Rich Vya Vermouth is made A blend of herbs heightens the Viscosity and nuance in like a fine wine. Each sensory experience. Ginger, the base wines of Tinta component is carefully cinnamon, cardamom, nutmeg, Roriz, Orange Muscat, selected in the quest and clove, among others, create and dry white make Vya for the perfect balance multiple dimensions and avenues the only vermouth to of bitter and sweet. for pairing. have a fine wine base. Find out more at www.vya.com Awarded “Best” Vermouth at IWC 2017 In 2017, Vya Sweet Vermouth was honored with the Vermouth Trophy at the International Wine Challenge (IWC) in London, an award which highlights its recipient as the best of all vermouths at the competition. At the IWC, wines of all varietals, regions, and styles are blind taste-tested and recognized accordingly during two stages of judging. From there, gold medal recipients go on to compete for the competition’s prestigious trophy medals. Only a single gold medal winner can be awarded a designated trophy medal, earning it the reputation of being the best in that category. CLASSIC 50/50 MANHATTAN 1 1/2 oz. Vya Sweet Vermouth 1 1/2 oz. Rye whiskey Garnish: Brandied cherry Preparation: Add ingredients to mixing glass with ice. Stir, strain into glassware and garnish. CLASSIC MANHATTAN 2 oz. Rye whiskey 1 oz. Vya Sweet Vermouth 3-5 dashes Angostura Bitters Garnish: Brandied cherry Preparation: Stir, strain into chilled coupe.
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BH-Booklet-2015.Pdf
CONTENTS INTRODUCTION 1 WHAT ARE BITTERS? 2 BITTERS GO AMERICA 3 BITTERS & COCKTAILS 4 FRIENDS & FOES 5 BAD SETBACKS 6 THE VOID 7 COMPANY HISTORY 8 UNIQUE PRODUCT FEATURES 9 TRADITIONAL MANUFACTURING PROCESS 10 BERG & HAUCK’S AROMATIC BITTERS 11 BERG & HAUCK’S ORANGE BITTERS 12 BERG & HAUCK’S CELERY BITTERS 13 BERG & HAUCK’S CREOLE BITTERS 14 BERG & HAUCK’S LEMON BITTERS 15 BERG & HAUCK’S JERRY THOMAS BITTERS 16 BERG & HAUCK’S BITTERS KIT 17 INTRODUCTION From the picturesque Bavarian alpine region in Germany comes an authentic line of fine food & cocktail flavoring, ma- nufactured with traditional methods and skilled craftsmanship. The pristine environment of Germany’s southernmost area has a rich history in herbal extracts. Naturally, it is also the home of the high quality bitters brand Berg & Hauck’s. Superior ingredients are sourced from all over the world to achieve the best flavor and enrich the taste of fine food and mixed drinks with unparalleled balance and complexity. Carefully selected herbs and spices are combined and their flavors extracted in small batches with an extra slow maceration time. The Berg & Hauck’s fine food and cocktail flavorings are made solely from natural ingredients. No artificial flavors ensure the best quality money can buy. Stephan Berg & Alexander Hauck, the men behind the brand, are widely credited for reviving the love for lost cocktail bitters, kick starting the growing movement around the world for fine food and cocktails and new and innovative products. Enjoy Berg & Hauck’s Bitters in your favorite cocktail or mixed drink. They also add delicious flavor to numerous food dishes like soups, salads, meat, fish, fruits, sauces, puddings and cakes.
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Additional Cocktail Recipes
Recipes From Philip Greene’s Smithsonian Associates Classic Summer Cocktails Seminar [email protected] Classic Highball 2 oz spirit 4 oz carbonated mixer Serve in a tall glass on ice. Garnish lemon or lime wedge/peel Moscow Mule 2 oz vodka ½ oz lime juice 4 oz ginger beer Add all ingredients to a copper mug (or rocks glass). Garnish with the lime hull. Audrey Saunders’ delicious riff on the Moscow Mule, the Gin-Gin Mule ¾ oz fresh lime juice 1 oz simple syrup 2 mint sprigs 1¾ oz Tanqueray London dry gin 1 oz homemade ginger beer* Shake all ingredients well, strain into a tall Collins glass filled with fresh ice. Garnish with a lime wheel, a sprig of mint and a piece of candied ginger. Serve with a straw. *Ginger Beer 1 gallon water 1 pound ginger root, peeled 4 oz light brown sugar or 6 oz light agave syrup 2 oz fresh lime juice Place the water in a sauce pan, bring to a boil. Cut the ginger into smaller pieces and mix this in a food processor with some of the hot water until the mixture resembles mulch. Then add this back into the pot of water, turn off the heat, cover, and allow it to steep for one hour. Once cooled, strain the mixture through cheese cloth or a sieve, extracting as much flavor from the solids as you can. Discard the solids. Add the lime juice and sugar/syrup, stir. Let cool, then transfer to bottle(s). Store in refrigerator. Note: this will not yield a conventional, carbonated ginger beer.
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