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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. -
The Evolution of the UK Wine Market: from Niche to Mass-Market Appeal
beverages Article The Evolution of the UK Wine Market: From Niche to Mass-Market Appeal Julie Bower Independent Scholar, Worcester WR1 3DG, UK; [email protected] Received: 4 October 2018; Accepted: 8 November 2018; Published: 12 November 2018 Abstract: This article is an historic narrative account of the emergence of the mass-market wine category in the UK in the post-World War II era. The role of the former vertically-integrated brewing industry in the early stages of development is described from the perspective of both their distributional effects and their new product development initiatives. Significant in the narrative is the story of Babycham, the UK’s answer to Champagne that was targeted to the new consumers of the 1950s; women. Then a specially-developed French wine, Le Piat D’Or, with its catchy advertising campaign, took the baton. These early brands were instrumental in extending the wine category, as beer continued its precipitous decline. That the UK is now one of the largest wine markets globally owes much to the success of these early brands and those that arrived later in the 1990s, with Australia displacing France as the source for mass-market appeal. Keywords: UK wine consumption; UK brewing industry; resource partitioning theory; targeted marketing 1. Introduction The evolution of wine consumption in the UK is described by important socio-economic trends in consumer behavior that emerged in the 1950s. This coincided with a growing awareness within the alcoholic beverages industry that there was the need for new product development to satisfy the increasingly sophisticated and aspirational consumer. -
Chaucer's Presspak.Pub
Our History established 1964 1970’s label 1979: LAWRENCE BARGETTO in the vineyard The CHAUCER’S dessert wine story begins on the banks of Soquel “Her mouth was sweet as Mead or Creek, California. In 1964, winery president, Lawrence Bargetto, saw honey say a hand of apples lying an opportunity to create a new style of dessert wine made from fresh, in the hay” locally-grown fruit in Santa Cruz County. —THE MILLERS TALE With an abundant supply of local plums, Lawrence decided to make “They fetched him first the sweetest wine from the Santa Rosa Plums growing on the winery property. wine. Then Mead in mazers they combine” Using the winemaking skills he learned from his father, he picked the —TALE OF SIR TOPAZ fresh plums into 40 lb. lug boxes and dumped them into the empty W open-top redwood fermentation tanks. Since it was summer, the fer- The above passages were taken from mentation tanks were empty and could be used for this new dessert Geoffrey Chaucer’s Canterbury Tales, wine experiment. a great literary achievement filled with rich images of Medieval life in Merry ole’ England. Immediately after the fermentation began, the cellars were filled with the delicate and sensuous aromas of the Santa Rosa Plum. Lawrence Throughout the rhyming tales one had not smelled this aroma in the cellars before and he was exhilarated finds Mead to be enjoyed by com- moner and royalty alike. with the possibilities. After finishing the fermentation, clarification, stabilization and sweet- ening, he bottled the wine in clear glass to highlight the alluring color of crimson. -
2011-2019 Cocktail Class Recipe Book
2011-2019 Cocktail Class Recipe Book [email protected] 734-276-3215 www.tammystastings.com Unique food and drink experiences Table of Contents Welcome! .............................................................................................................................. 3 Whiskey ................................................................................................................................ 4 Gin & Aquavit ...................................................................................................................... 16 Rum & Sugarcane Spirits ...................................................................................................... 29 Tequila & Mezcal ................................................................................................................. 38 Brandy ................................................................................................................................ 45 Vodka.................................................................................................................................. 49 Other Base Spirits ................................................................................................................ 53 Amaro ................................................................................................................................................... 53 Cordials ................................................................................................................................................. 55 Port, -
Cocktail List Nov 2019 Cafe Mexico
COCTELES Please note that we do not make modifications to our house cocktails. AGUA FRESCA - 2oz - $12 OAXACAN DREAMS - 2oz - $16 Hornitos Reposado, Ponche de Grapefruit Peel Infused Mezcal, Frutas Syrup, Soda. Grapefruit & Lavender Syrup, Serve d over ice in a bamboo glass. Lemon Juice, Soda, Lavender Salt Rim. Served over ice in a highball glass. ISLA DE LA VIDA - 2 .5oz - $16 Koch Espadin Mezcal, Campari, DULCE DEMONIO - 2oz - $14 Averna Amaro, Lime Acid. Butter Washed Hornitos Añejo Tequila, Served straight up in a small cocktail glass. Chipotle Infused Mezcal, Salted Caramel OSCURO y MORTAL - 2oz - $14 Syrup, Cinnamon Tincture. Mezcal Infused with 2% Jazz Organic S erved over large cube of ice in a rocks glass. Single Origin Mexican Coee, Amaretto, MICHELADA Chocolate Bitters, Vanilla Almond - $7 An Authentic Mexican Beer Cocktail Your Coconut Foam, Shaved Dark Chocolate. Choice of Driftwood Pilsner or Hoyne S erved straight up in a small cocktail glass. Vienna Lager, with Sangrita Americano, Maggi Seasoning, Lime. OTONO~ SOUR - 2.5oz - $14 Served over ice in a highball glass. Pear Spiced Espolon Reposado Tequila, Esquimalt Rosso Vermouth, Lemon PAPA GRANDE MICHELADA - $14 Juice, Pear Ginger Syrup, Miraculous Make your Michelada truly Mexican by Foamer. upgrading! S erved straight up in a stemless wine glass. Have your Michelada made with Modelo Especial MANZANA YOU GLAD IT ISN T BANANA ' ? - 1.5oz - $10 or Negra Modelo(includes the bottle) & an ounce Vanilla Infused Espolon Reposado, of Hornitos Plata Tequila. Apple Walnut Shrub, Cinnamon Tincture, Prosseco. S erved straight up in a champagne flute. TOMMY’S MARGARITA HORCHATA - 2oz - $12 Created in the early 1990 ’s by Julio Vanilla Almond & Rice Milk, Bermejo, now head of Tommy’s Cinnamon Syrup with Hornitos Black Barrel Tequila served over ice. -
Cheeky Cocktail Book
The Cheeky Cocktail Book Of Drinks To Make At Home Table of Contents Intro ...1 Tools ...3-4 Building vs. Batching ...6-8 How to Read Recipes ...9 Cocktails By Spirit Vodka ... 11 Gin ...17 Rum ...23 Tequila ...29 Whiskey ...34 If you’re already a professional bartender or a beginner home enthusiast, the world of mixology has endless possibility for creativity and playfulness. To support your adventures using Cheeky Cocktail Syrups and Juices we offer you these suggestions for recipes and service. However you decide to shake, stir, batch, or mix your magic...this practice of making drinks is about finding your own flavor and balance. 1 To Make the Cocktails in this Book You Will Need... 1 ounce 2 ounce Jigger 32 oz Widemouth Strainer Cocktail Shaker Bar Spoon Ball Jar 3 No bar tools? Try substituting with some of these household items A shot glass A Pint glass is A Jar or a Measuring Cup for a jigger. easy to batch Only batching? All you need is Usually holds in, or mix a ball jar or something with 1.5-2oz in drinks. measuring lines on the side. volume 4 Build Like The Pros Most people start making cocktails one at a time. This is called “building” a cocktail. Each ingredient is added one at a time to a shaker tin/mixing glass or directly into the serving glass. Ice is added, and you might have to shake, stir or simply add a mixer like seltzer or juice. Then the drink is strained from the mixing glass ( if you are using one) . -
Craft Beer Pub Buns Craft Beer Pub Buns
Craft Beer Pub Buns Craft Beer Pub Buns Block & Barrel Classic adds variety to your sandwiches, hot dogs and sausages by offering buns infused with craft beer. These innovative buns allow you to serve on-trend and unique menu items that provide consumers with authentic craft beer flavor in every bite. Craft beer has been gaining in popularity, with craft breweries’ growing 10.9% in the last decade. Block & Barrel Classic Craft Beer Pub Buns are a unique way to infuse the savory taste of craft beer into your dishes and add variety to your menu throughout the year. Features and Benets • New on-trend items, exclusively for Sysco customers • A taste that will appeal to consumers nationally • Premium beer-avor can command a premium price point • Thaw-and-serve breads save on labor and preparation • Defrost what you need and save the rest; thawed breads have 5-7 day shelf life • Beer-avored buns can be served as LTOs and during seasonal occasions • Unique avor lends to a variety of innovative dishes and globally-inspired cuisines sought out by consumers today Serving Suggestions Create new and exciting menu specials with these great buns. Pair with sausages and brats or try a new twist by serving them with fish, chicken, beef, 39% barbecue and more. These craft beer buns can also serve as a platform for the of consumers said creative start to a winning sandwich or burger build. Toast the buns to they were interested enhance the rich aroma and malt flavor. in trying beer-infused foods1 SUPC Brand Pack/Size Description 3761727 BBRLCLS 8/12CT Bun Hamburger Pub Beer 4" Sli 61% of operators said 3761881 BBRLCLS 12/6CT Roll Hoagie Pub Beer 6" Hngd brewery restaurants are a long term trend1 1. -
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. -
Effervescents COCKTAILS PASTIS & ABSINTHE BIÈRES BIÈRES
Le� Boisson� Froides, Chaude�, Gazeuse� et Alcoolisée� COCKTAILS Effervescents V I N M ÉT HODE MOUSSEUX TRADITIONELLE ROSÉ PAMPLEMOUSSE PRESSÉ BIÈRE ROYALE Simonet, Blanc de Blancs, Brut François Montand, Brut Rosé Combier Pamplemousse Kronenbourg Lager N.V. France N.V. Jura, France Lemon, Regan’s Orange Bitters Cassis, Lemon 11 14 Vin Mousseux Peychaud’s Bitters CHAMPAGNE CHAMPAGNE 14 11 Lanson, ‘Black Label’, Brut Veuve Clicquot, ‘Yellow Label’, Brut N.V. Reims N.V. Reims 21 25 CLOUSEAU ROMARIN CHAMPAGNE ROSÉ Jim Beam Bourbon Grey Goose La Poire Veuve Clicquot, Brut Rosé Fig, Lime, Plum Bitters St. Germain, Rosemary, Pear N.V. Reims 12 13 36 SAZERAC NEGRONI ES VINS Sazerac Rye, Herbsaint Bluecoat Barrel Reserve Gin L Peychaud’s Bitters, Lemon Noilly Prat Rouge, Campari BLANC 13 15 SAUVIGNON BLANC CHARDONNAY Patient Cottat Christophe Cordier, Mâcon Sancerre ‘Anciennes Vignes’ ‘Vieilles Vignes’ CARAÏBE PIMM’S CUP 2016, Loire Valley, France 2014 Burgundy, France Neisson Rhum Agricole Pimm’s No. 1, Lemon 16 14 Punt E Mes, Liqueur de Griottes Muddled Cucumber SAUVIGNON BLANC — CHARDONNAY SÉMILLON Paul Hobbs Pineapple, Lime, Fernet Branca Ginger Beer DeLille Cellars, ‘Chaleur Estate’ ‘CrossBarn’ 13 14 2015 Columbia Valley, Washington 2014 Sonoma Coast, California 17 19 APEROL SPRITZ SAUVIGNON BLANC — CHARDONNAY SÉMILLON Januik Aperol, Martini Prosecco, Soda, Orange Légende de Barons de Lafite ‘Cold Creek Vineyard’ 14 Rothschild, ‘Réserve Spéciale’ Columbia Valley, WA 2012 2014 Bordeaux, France 16 12 PI NOT GR IS WHITE BLEND Trimbach Domaine de Pouy ‘Reserve’ BIÈRES PRESSION 2015 Gascogny, France 2013 Alsace, France 10 RIESLING 14 Kronenbourg 1664 . 8 M .I .A . -
Bar Basics 1 Bar Basics
BAR BASICS 1 BAR BASICS Equipment THE RIGHT TOOLS make mixing drinks easier, but some tasks sim- ply can’t be done without the right gizmo. BOSTON SHAKER: Two-piece set comprised of a mixing glass and a slightly larger metal container that acts as a cover for the mix- ing glass for shaking cocktails. The mixing glass can be used alone for stirring drinks that aren’t shaken. BARSPOON: Long-handled, shallow spoon with a twisted handle, used for stirring drinks. HAWTHORNE STRAINER: Perforated metal top for the metal half of a Boston shaker, held in place by a wire coil. Serves as a strainer. JULEP STRAINER: Perforated, spoon-shaped strainer used in con- junction with a mixing glass. COCKTAIL SHAKER: Metal pitcher with a tight-fi tting lid, under which sits a strainer. While styles vary widely, the popular retro- style pitcher has a handle as well as a spout that’s sealed with a twist-off cap. ELECTRIC BLENDER: Absolutely necessary to make frozen drinks, puree fruit, and even crush ice for certain recipes. CUTTING BOARD: Either wood or plastic, it is used to cut fruit upon for garnishes. PARING KNIFE: Small, sharp knife to prepare fruit for garnishes. MUDDLER:COPYRIGHTED Looks like a wooden pestle, theMATERIAL fl at end of which is used to crush and combine ingredients in a serving glass or mixing glass. GRATER: Useful for zesting fruit or grating nutmeg. cc01_3p.p.indd01_3p.p.indd 1 88/29/08/29/08 22:36:27:36:27 PPMM 2 MR. BOSTON: OFFICIAL BARTENDER’S GUIDE BOTTLE OPENER: Essential for opening bottles that aren’t twist-off. -
Jack's Manual on the Vintage and Production, Care And
Class Book o Copyright N W COPYRIGHT DEPOSIT. Jack's Manual ON THE VINTAGE AND PRODUCTION, CARE AND HANDLING OF WINES, LIQUORS, ETC. A HANDBOOK OF INFORMATION FOR HOME, CLUB, OR HOTEL RECIPES FOR FANCY MIXED DRINKS AND WHEN AND HOW TO SERVE j& | COPYRIGHTED 1910 BY J. A. GROHUSKO 10 Broadway, New York \ Press of McCLUNN & CO.. 10-12 Broadway, New York. ©GI.A25908 INDEX A Page Page Brandy Fizz 32 v Alcohol 17 Brandy Flip 32 Ales 16 Brandy Float 32 Absinthe 24 Brandy High Ball 32 Absinthe Cocktail 24 Brandy Julep 33 Absinthe Dripped 24 Brandy Punch 33 Absinthe Frappe 24 Brandy Rickey 33 Auditorium Cooler 26 Brandy Sangaree 33 Ale Sangaree .' 24 Brandy Scaffa 33 Alexander Cocktail 24 Brandy Smash 33 Amer. Picon Highball . 24 Brandy Sour 34 Anderson Cocktail 25 Brandy Toddy 34 Angostura Fizz 25 Bronx Cocktail 34 Angostura Ginger Ale 25 Bronx Terrace 31 Angostura Grape Fruit 25 Brooklvn Cocktail 31 An Oxford University Nightcap. 23 Brut Cocktail f. 31 A Clover Leaf 23 Bvrrh Cocktail 31 An Ale Cup 23 Byrrh Wine Rickey 31 Appetizers 85 Byrrh Wine Daisy 31 Appetizing Sandwiches 86 Butcher Cocktail 31 Apollinaris Lemonade 25 B. B. Highball 27 Apple Jack Cocktail 25 Bacardi Cocktail 26 Apple Tack Sour 25 Boston Cooler 29 Apple Toddy 25 Bogarz Cocktail 29 Ardsley Cooler 26 Bismarck Cocktail 28 Arf and Arf 26 Billin Cocktail 28 A Soul Kiss 23 Bachelor's Rose 26 Astringent Bottling 26 _ 6 Ale Benie Cocktail 24 Burgundies, Red and White.... 9 Appendix 22 Bitter-Sweet Wines 12 Bitters 13 Brandies or Cognac 14 B Beers 16 Binning 17 Bailor Cocktail 26 -
Top 50 Cocktails
Top 50 Cocktails 50 hand picked delicious cocktails to inspire, intrigue and tantalise your taste buds Our Top 50 Cocktails Over the past few years we’ve collated, tried, tested and been inspired by a host of amazing cocktails. From the classics to the new age crazy concoctions, we’ve enjoyed seeing what new directions bartenders and cocktail enthusiasts are taking. In this book we’ve collated our top 50 cocktails, that as a team we worked hard on to produce. We took into account the votes by all you amazing users on our site to try and maintain some sense of normality, while at the same time including some amazing inspired new creations. When we hit any heated discus- sions, there was only one thing for it - to taste test the cocktails to ensure we only chose the best. We hope you enjoy trying some of these as much as we did choosing and tasting them ourselves. Whatever you’re after, your favourite choice of tipple, or your mood we hopefully have included something to intrigue and inspire you. Nick Wilkins Make Me A Cocktail creator Equipment Cocktail Shaker You can’t get far with most cocktails without the staple of any personal home bar - the cocktail shaker. Add some ice to the ingredients within, shake for 10-15 seconds and strain into the required glass. Simple. Strainer Right after the cocktail shaker comes the strainer. Some shakers have a basic strainer built in, but to catch all those ice lumps or fruit pieces you don’t want in your finished product, a simple strainer suffices.