$12 COCKTAILS Taverna Caliente Rum Gone Fashioned Rasperry Needs Thyme Tavern Mule Grape Expectation Breakfast Martini Gin Ginge

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$12 COCKTAILS Taverna Caliente Rum Gone Fashioned Rasperry Needs Thyme Tavern Mule Grape Expectation Breakfast Martini Gin Ginge

$12 COCKTAILS Taverna Caliente Don Julio Rep, triple sec, lime juice, jalapenos and organic agave. Rum Gone Fashioned Zacapa, maraschino cherry and oragance bier. Rasperry Needs Thyme Gin, chambord, fresh raspberries, thyme, lime juice and tonic water. Tavern Mule Vodka, ginger beer, fresh ginger root and lime. Grape Expectation Pisco, fresh grapes and mint leaves. Breakfast Martini Tanqueray gin, cointreau, and orange marmalade. Gin Ginger Fizz Gin, ginger, apple schnapps, cherries and lemon. Caipirinha Cachaca, lime and sugar. Coconut Mojito Rum, coconut cream, lime, sugar and mint. $10 BUBBLES Kir Royal Prosecco, chambord and raspberry puree. Tropical Bellini Prosecco, mango liqueur and pineapple. South Beach Spritzer Prosecco, aperol folernum and soda. For your convenience, a 14% auto-gratuity and a 6% service charge has been added to your check. $6 DRAFT BEERS Islamorada 4.7% Budlight 4.1% Lagunitas IPA 6.2% Stella Artois 5% Yuengling Lager 5.2% Blue Moon 5.5% Guinness 5.5% $6 BOTTLE BEERS Heineken Corona Miller Light Guinness $4.20 JUICES Apple Cranberry Pineapple Fresh Lemonade Orange Juice $3 SOFT DRINKS Coke & Diet Coke Sprite Ginger Ale Tonic Water Soda Water $2.00 Ginger Beer Para su conveniencia, su cuenta incluye: Un 14% de propina y un 6% de cargo de servicio. WHITES Sauvignon Blanc - Peter Yealands, NZ GLS $11 | BTL $39 Sauvignon Blanc - Canyon Rd, Cali GLS $7 | BTL $25 Chardonnay - Terrazas, Arg GLS $12 | BTL $43 Pinot Grigio, Bollini, Italy GLS $11 | BTL $39 White Zndandel, Canyon Rd, Cali GLS $8 | BTL $29 REDS Cabernet - Canyon Rd, Cali GLS $7 | BTL $25 Merlot - Santa Rita, Chile GLS $10 | BTL $37 Malbec - Altos De Plata, Arg GLS $11 | BTL $39 Pinot Noir - Canyon Rd, Cali GLS $7 | BTL $25 BUBBLY Rose - Barton & Gustier, Fr GLS $9 | BTL $32 Wycliﬀ Prosecco GLS $8 | BTL $25 Veuve Clicquot, Fr BTL $150 Dom Perignon, Fr BTL $380 Pou konvenyans ou a, yon 14% oto-gratuity ak 6% chaj sevis ki te ajoute nan chek ou..

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GRENADINE SYRUP the Tart Sweetness and Rich, Garnet Hue of Grenadine Makes It a Popular Ingredient in Cocktails
INSPIRATIONTRUE BASIC SHAKEN INTRODUCING NEW MOCKTAIL GRENADINE SYRUP The tart sweetness and rich, garnet hue of grenadine makes it a popular ingredient in cocktails. RECIPE Grenadine, meaning pomegranate in French, combines the best of black currant and pomegranate to achieve its distinctive taste. The distinctive red color and sweet tart flavor of Torani Grenadine Syrup will enliven your favorite beverages, including sparkling sodas, cocktails, mocktails, lemonades and more. TORANI SYRUP SUPERIOR PERFORMANCE Torani Grenadine Syrup, like all Torani syrups, blends perfectly and consistently with TORANI cold, hot and blended beverages. PRODUCT MARKET LEADERSHIP ICE Torani is the #1 consumer brand* of flavored syrups in America and we help you FACTS deliver the tastes your customers want in their drinks with our great tasting syrups. PREMIUM INGREDIENTS Made with pure cane sugar and natural flavors, Torani Grenadine Syrup sweetly encapsulates the essence of blackcurrant and pomegranate. This flavor does not contain alcohol. MIXER PACK INFORMATION 750 ml/25.4 oz. bottle. 12/bottles/case. 40 lb./case. Glass Bottle UPC: 0-89036-31248-6 SHAKE W ELL Glass Case UPC: 10089036312483 *IRI, December 2012 ZOMBIE DRINKS COME TO LIFE 1/2 oz. Torani Grenadine Syrup 1/2 oz. Torani Almond (Orgeat) Syrup WITH SPLASHES OF 1 oz. light rum 1 oz. dark rum 1/2 oz. triple sec GRENADINE 2 1/2 oz. sweet and sour mix 2 1/2 oz. orange juice 1/2 oz. Bacardi® 151 Rum Combine all ingredients except Bacardi® 151 Rum COCKTAILS in a mixing glass. Stir well and pour into a hurricane glass. Float with Bacardi® 151 Rum and CHERRY FIZZ garnish with an orange wheel.
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The Masterclass Guide to Cocktails
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MT Menu 19X13 1910 V4 Web.Pdf
TAVERN BLOODY MARY SPECIALTY DRINKS TAVERN BLOODY MARY Tito’s Handmade Vodka, Bloody Mary mix, seasoned rim, garnished with a celery stalk, beef stick, green olives, dill pickle chips, cheese curds and a pickled mushroom $11 360 Calories • $14 440 Calories PERFECT LONG ISLAND Mount Gay Eclipse Rum, 1800 Reposado Tequila, Cointreau, Tito’s Handmade Vodka, New Amsterdam Gin, premium lemonade, topped with Pepsi, garnished with a maraschino cherry, lemon and orange wedges $12 260 Calories • $15 390 Calories WHISKEY LONG ISLAND Jack Daniel’s, Jim Beam, Jameson, Cointreau, premium lemonade, topped with Sierra Mist, garnished with a maraschino cherry, lemon and orange wedges $12 230 Calories • $15 330 Calories LIGHTSABER LIMEADE Absolut Citron Vodka, premium sour mix, topped with Sierra Mist, THE BLUE THING garnished with a maraschino cherry and lime wedge FROZEN MARGARITA $9 250 Calories • $12 370 Calories TITO’S MULE Tito’s Handmade Vodka, lime juice, topped with ginger beer, garnished with a mint sprig and lime wedge $9 190 Calories • $12 280 Calories IRISH APPLE COOLER Jameson Irish Whiskey, Absolut Citron Vodka, Sour Apple Pucker, premium lemonade, lemon wedge, garnished with a mint sprig and apple balls $9 180 Calories • $12 270 Calories THE BLUE THING FROZEN MARGARITA Sauza Gold, blue Curaçao, premium sour mix, agave, garnished with a lime $10 250 Calories • $13 380 Calories TRIPLE TEQUILA MARGARITA Avion Silver, 1800 Reposado, Sauza Gold, Cointreau, premium sour mix, salt rim, garnished with a lime wedge $11 250 Calories • $14 380 Calories
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D&P Drinks List Xmas 2020
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Holiday Entertainment 2011
A special holiday supplement to the Castine Patriot, Island Ad-Vantages and The Weekly Packet. Also online at www.penobscotbaypress.com. November 17, 2011 A guide to making the holidays special with information about local celebrations, events and the organizations that support the community. Featuring ◆ Holiday Traditions and Memories, pgs. 2-3 ◆ Harry Kaiserian’s Holiday Food, pgs. 8-9 ◆ Gifts for Child Development, pg. 4 ◆ Local Events, pgs. 6-7, 10-11 2 Holiday Entertainment Special Section, November 17, 2011 Holidays create traditions and evoke memories from years past by Anne Berleant and Jessica Brophy the Island Nursing Home and the Penobscot Francis Bray—Penobscot Nursing season was filled with church activities. “For 32 The holidays are a time for togetherness and Nursing Home. Home years I taught Sunday school,” said Marion, family, for making and sharing memories and who lived in South River, N.J. “World War I changed everything.” Francis for traditions. Often the traditions and reminis- “The First Reform Church was a small Mary Cousins—Island Nursing Bray was born in Hartford, Conn., but moved to cences of holidays are some of the best memo- congregation, mostly European immigrants and Home Orland as a child after the war began. She ries of childhood. As 104-year-old Mary their children,” Marion continued. “Everything “One of my favorite memories was listening stayed in Maine with her mother and four Cousins put it, “everything was wonderful was family oriented then.” for Santa,” said Mary Cousins. “I loved Santa, I brothers and sisters in a house on Castine Road when I was that age.” Marion and her family used to go caroling believed in Santa until I was 12 years old.
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Vinos Sparkling Wines/ Champagne Beer/ Cerveza
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COCKTAILS - - - Section One
CAFE ROYAL COCKTAIL BOOK Compiled by W. J. TARLING Illustrated by FREDERICK CARTER Decorated by THE CHEVRON STUDIO PUBLICATIONS FROM PALL MALL LTD 43 DUKE STREET, ST. JAMES', LONDON, S.W.i MADE AND PRINTED IN GREAT BRITAIN BY THE SIDNEY PRESS LTD., LONDON AND BEDFORD [Sketched by Wykeham Studios ALL Royalties derived by W. J. Tarling from this book are to be equally divided between The United Kingdom Bartenders' Guild Sickness Benefit Fund and The Cafe Royal Sports Club Fund. Contents COCKTAILS - - - Section One OTHER DRINKS - - Section Two INDEX to names of cocktails whose vast number prevents inclusion of . recipes in this book - - - Section Three GLOSSARY - - - Section Four Coronation Edition 1937 Preface O compile this book of Cocktails has been no easy task since it has entailed minutely examining over four thousand recipes, and to keep the book within reasonable bounds it has been only possible to give a selection of the most suitable cocktails. The majority of recipes are the originals of Members of the United Kingdom Bartenders' Guild, of which I have the honour to be President, and I can assure my readers that if they will follow these recipes carefully they will be able to enjoy many drinks with which they were hitherto unacquainted. Careful observation has shown that at the majority of Cocktail parties there is little variation in the cocktails offered, and each party is apt to have a monotonous repetition of Martini, Bronx, Manhattan, and White Lady Cocktails, all, I grant, very good cocktails indeed, but just as apt to be dull as continuous dinners at which the same soup, fish, meat and sweet are served.
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Wine 101: Mixology 101
Wine 101: During the seminar, Matthew Christoff from Bowler Wine will teach us about a few different grape varieties, methods of production, and a thoughtful approach to tasting and buying wine. For participants who would like to taste along, the following wines are suggested: - Light and Refreshing: Provençal Rosé or New York State Riesling (Dry or Off-Dry) - Light Bodied Red: Beaujolais (the Gamay Grape from France) or Willamette Valley Pinot Noir - Full Bodied Red: Chianti (Classico or not) or California Cabernet Sauvignon Those attending should feel free to taste through as many or as few of these selections as they would like, but tasting is not necessary to participate. Questions are encouraged! Mixology 101: This seminar, led by Matthew Christoff from Bowler Wine, will focus on spirits and their production, as well as a tutorial on how to make two very exciting cocktails. If those attending would like to make either of the cocktails, they should feel free to bring the ingredients listed below, along with some ice and a cocktail shaker. Mercy Maverick Mezcal Margarita - Mezcal (a smoky agave spirit, similar to tequila) - Lime zest and fresh lime juice - Fresh blueberries - Agave syrup or simple syrup - Orange bitters - Sea salt or kosher salt NYSACAC (Classic) Manhattan - Rye or Bourbon Whiskey - Sweet vermouth - Angostura bitters - Maraschino cherry (extra points for making your own!) We will learn how to make these cocktails and ways to apply these concepts to making many other types of cocktails. Questions are encouraged! .
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MS Royal Crown
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Maraschino Cherry Cake Adapted Fromsprinklebake S
Read the blog post Maraschino Cherry Cake Adapted from SprinkleBakes If you would like little domes like mine, use four 4.5” spring-form pans. If you would prefer miniature layer cakes, you’ll probably need six pans (and will need to go easy on the frosting). Otherwise, use two 7” spring-form pans for a larger layer cake, or one 9” for just one big ol’ regular cake. I used Morello cherry juice in this recipe. There are others that you can find at grocery stores—just make sure you get 100% juice, not those Ocean Spray “juice cocktail drink” things) • ½ cup unsalted butter • 1 ¼ cups granulated sugar • 2 cups all-purpose flour • 1 tablespoon baking powder • ¼ teaspoon salt • ¼ cup whole milk • 2 tablespoons maraschino soaking liquid (from homemade maraschino cherries) • Cherry juice — combine with the maraschino liqueur to make ½ cup • 2 teaspoons almond extract • 2 tablespoons flour for sprinkling over diced cherries • 1 heaping cup homemade maraschino cherries, chopped • 4 egg whites, beaten to stiff peaks Preheat oven to 340˚ and grease the pans. Cream butter and sugar together in the bowl of a stand mixer. In a separate bowl, whisk together flour, salt and baking powder. Combine milk, maraschino liqueur, cherry juice and almond extract, and add alternately to the butter and sugar with the flour mixture. In a small bowl, sprinkle the 2 tablespoons of flour over the diced cherries and stir until the flour has been completely absorbed. Stir cherries into the batter. (At this point, if you would like your cakes to be pretty and pink, add a couple drops of red food coloring.) Fold stiffly beaten egg whites into the batter.
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COCKTAILS, 12 WAYS Each Recipe Below Makes One Drink. the First
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GG-2017-Feb-Drinks-15
Garden & Gun Presents: Good Libations John T. Edge scours the South for 15 top-shelf cocktails worth pulling up a stool for Plus: ☛ The ONE DRINK YOU MUST KNOW HOW to M A K E The LIQUID ASSETS RETURN Making a splash at of the Julep in Houston. HOTEL BAR Opposite: Space- themed records, A P R O ’ S circuit boards, and GUIDE to TA S T I N G snapshots from a refurbished photo BOURBON booth adorn the bar at Satellite in Birmingham. ☛ 15 WAYS TO TOAST THE SOUTH Drinks of Choice Frothy Raising the bar on Southern cocktails ver t h e past decade and a dynamics a n d v e s s e l g e o m e t r y. half, I have been a lucky While many of us merely drank during those witness to a drinking formative years, others worked. In search of revolution. I was an ear- origins, historians plundered archives. After ly patron of Milk & Hon- years of fakelore validation, when dupes like ey, the Manhattan bar me believed the word cocktail derived from Owhere Sasha Petraske defned the modern the French word for eggcup, the author David speakeasy aesthetic of Jazz Age cocktails and Wondrich discovered the likely origin of the Ramos Gin Fizz hirsute bartenders. Before he was a household term. (The story involves a horse, a ginger sup- Kimball House, Decatur, GA name and his whiskey was the fetish of the elite, pository, and a cocked tail.) ✤ I sipped old-fashioneds with Julian Van Winkle This resuscitation work proved inspiring.
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