Beverage Menu Spring 2019 Sips and Smiles Served Daily
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The Bloody Mary Is the US's Most Popular Alcoholic Drink for Brunch
The Bloody Mary Is The US’s Most Popular Alcoholic Drink For Brunch (Video) For all those who celebrated more than they should have, National Bloody Mary Day serves up one of the world’s most popular hangover cures on January 1st. According to Food and Drink in American History: “Full Course” Encyclopedia by Andrew F. Smith, the Bloody Mary made its debut in Paris at The Ritz Hotel in 1921. Originally named the Bucket of Blood, it also went by the name Red Snapper. Petiot later left Paris and introduced the vodka, tomato juice, lemon juice, Worcestershire, cayenne, and salty cocktail to the New York King Cole Bar scene when prohibition ended. Some attribute the name to notorious Queen Mary Tudor, who executed hundreds of Protestants in the name of Catholicism during her short five-year reign from 1553 to 1558. Others claim Petiot’s girlfriend of the same name receives the credit. Using a celery stick to garnish a Bloody Mary originated in the 1960s at Chicago’s Ambassador East Hotel. A customer received their Bloody Mary without a swizzle stick. They grabbed a stalk of celery from the relish tray to stir his Bloody Mary and history was made. In the United States, the Bloody Mary is a common hangover remedy. It is thought to cure hangovers due to its combination of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes) and alcohol (to relieve head and body aches). The Bloody Mary is the US’s most popular alcoholic drink for brunch. This drink has been called “The world’s most complex cocktail.” The name Bloody Mary is associated with a number of historical figures; particularly Queen Mary I of England. -
For the First Lesson, Please Have
For the first lesson, please have: There are a few things you will need to prepare prior to your first lesson. 5 Steps to Getting Started: 1. Have Pre-Made Ice (2 Sheets of more if possible) If you have an ice bucket or scoop that would also be great (but not required). 2. Have a Lime + Lemon or Oranges (for cutting practice) 3. Have Glasses (as many as possible) out and on the counter ready for lesson (to match diagram below) (if you do not have all of the glasses please don’t worry or go purchase them) 4. Have a Fruit Cutting knife. (Can be a steak knife) 5. Have your Kit On Your Counter (with all of the above) and a Pen Kit Diagram Includes: 1- 4 Pronged Strainer 1-Stainless Steel 28 Oz Shaker 1-Stainless Steel 1 Oz/1.5Oz Jigger 2-Colored Pourer Nozzles Practice cocktail straws 2-36 Oz’ Practice Liquor Bottles Food colored liquid for practice 1-Colored Shot Glass 1 Oz (Glasses to be provided by you) -—STOP— THE FOLLOWING PAGES ARE ONLY TO BE COMPLETED DURING THE LESSON On each page, underlined is the action either the instructor or student must do INSTRUCTOR- This is the NEW Summer 2013 Curriculum (please follow in the below order:) Step 1: Go over glasses and Tools and set bar (p. 1-3) Step 2: Free Pour Step 3: Shot pour Step 4: Cutting Fruit Step 5: Mixed drinks Step 6: How to use a strainer and shaker Step 7: Instructor Orders drinks from student/ Time student’s drink making with stopwatch Step 8: Checking IDs Step 9 OPTIONAL Step 1: Glasses Figure 1-5 1. -
Gin Cocktails
Index Gin Cocktails 01 Creative Concoctions 03 Botanical Infusions 05 Vodka, Rum, Tequila, Mezcal 07 Whisky 08 Bourbon, Cognac, Armagnac 09 Port, Sherry, Grappa 09 Champagne 10 Sparkling Wines 10 White and Rose Wines 11 Red Wines 12 Beer & Cider 13 Soft Drinks 13 All Day Menu 14 Weights & Measures 15 Gin Cocktails Gin Cocktails POOR MAN’S PUNCH MOTHER’S RUIN Our rendition of a Pimm’s cup features Hendricks Gin, fresh watermelon, rose, honey 50-Pounds gin, home-made strawberry Shrub, elderflower and green tea jelly and black pepper water, Sacred rosehip, lychee and cucumber-watermelon soda Distilled with dirty water, gin was used to warm the poor and silence their crying children. The thirst for gin left for desperate measures, and by 1720 over 40 percent of London residents The unfiltered spirit was too much for the young. The death rate spiked and gin’s were distilling gin inside their own homes. Gin was produced so inexpensively that even the poor darkest hour cast over London. £16 would call it comfort in London’s harsh winter. £16 PRUDENCE COMMODORE Sipsmith gin, fresh basil and citrus vermouth Six o’clock gin, house made ginger ale and English pear Inspired from the classic gimlet, this fresh twist of basil and lemon is named after In 1793 it was decided to give gin to officers of the Royal Navy as an indication of status, while their sailors the firstactive pot still in central London since 1820. £15 drank rum. A “Commodore” is the next highest ranking in the Royal Navy after “Captain”. -
Defies Convention Palacios, Chief Winemaker of Bodegas Faustino in Rioja Alavesa, Spain
OCTOBER 2018 • $6.95 Rioja’sNEWFOUND EDGE AFTER MORE THAN 150 YEARS OF PRODUCTION, FAUSTINO Rafael Martínez Defies Convention Palacios, Chief Winemaker of Bodegas Faustino in Rioja Alavesa, Spain. TP1018_001-31_KNV5.indd 1 RIOJA’S 10/1/18 6:29 PM NEWFOUND tastingpanel TP1018_001-31_KNV5.indd 2 10/1/18 6:29 PM tastingTHE panel tastingpanel MAGAZINE October 2018 • Vol. 76 No. 9 editor in chief publisher / editorial director vp / associate publisher managing editor Anthony Dias Blue Meridith May Rachel Burkons Jesse Hom-Dawson [email protected] [email protected] [email protected] [email protected] 818-990-0350 CONTRIBUTORS senior design director Michael Viggiano [email protected] Erica Bartel, Kim Beto, Brandon Boghosian, Randy Caparoso, Madelyn vp, sales and marketing Gagnon, Albert Letizia, Michelle Metter, Jennifer Olson, Alexander [email protected] Rubin, Benjamin Rusnak, Grace Stufkosky, James Tran, Paul Van Hoy Bill Brandel senior wine editor Published eleven times a year Jessie Birschbach [email protected] ISSN# 2153-0122 USPS 476-430 senior editor Chairman/CEO: Anthony Dias Blue Kate Newton [email protected] President/COO: Meridith May special projects editor Subscription Rate: $36 One Year; $60 Two Years; Single Copy: $6.95 David Gadd [email protected] For all subscriptions, email: [email protected] Periodicals Postage Paid at Van Nuys and at additional mailing offices east coast editor David Ransom Devoted to the interests and welfare of United States restaurant and retail store licensees, wholesalers, rocky mountain editor importers and manufacturers in the beverage industry. Ruth Tobias POSTMASTER: Send address changes to: The Tasting Panel Magazine features editor 6345 Balboa Blvd; Ste 111, Encino, California 91316, Michelle Ball 818-990-0350 editor-at-large Cliff Rames STATEMENT OF OWNERSHIP wine country editor The Material in each issue of The Tasting Panel Magazine is protected Chris Sawyer by U.S. -
“Perfect Ten” Specialty Cocktails
“Perfect Ten” Specialty Cocktails Bar Flies & Cocktails 15 Makers Mark Bourbon, sweet vermouth, Campari ice cube “Cocktails are a present you give to yourself” Jane Doe 16 Absinthe, Bombay Sapphire gin, fresh lemon juice, lemon, Chardonnay, egg white, grapefruit bitters “Drink this the morning after the night before.” – Harry McElhone 99 Year Handover 16 Grey Goose vodka, lime juice, hibiscus, cucumber Sake sesame oil, ginger, ginger ale “The land will be returned… in 99 years.” Side Door Invitation 15 Mount Gay Black Barrel rum, fresh lemon juice, demerara syrup, Cointreau “In this glass, your invitation awaits…” Supersonic G&T 16 Hendrick’s gin, yuzu, grapefruit syrup, grapefruit juice, fever tree Mediterranean tonic “Cockney slang for Gin and Tonic” French 76 15 Lillet Blanc, Elderflower sugar cube, Champagne “Pleasure without Champagne is purely artificial.” - Oscar Wilde Ramsay New-Fashioned 15 Patron Select Barrel tequila, demerara syrup, lavender bitters “If you want to make memories, add some tequila” Josie’s Well 15 Glenlivet Scotch, chamomile, fresh lemon juice Sir Patrick’s Batch No. 4 16 Remy Martin Cognac, Dolin Blanc, Biscotti Liqueur, Amaro On The Lash 15 Jameson Irish whiskey, IPA syrup, passion fruit, Cointreau, citrus, mint “More than one of these and you'll be on the lash!” Bottled Beer Domestic Miller Lite, ABV 4.2% 7 Coors Light, ABV 4.2% 7 Blue Moon, ABV 5.4% 8 Sharps, ABV 0.40% 6 Imported Guinness Stout, ABV 4.2% 8 Corona, ABV 4.6% 8 Stella Artois, ABV 5% 8 Heineken, ABV 5% 8 Belhaven Scottish Ale, ABV 5.2% 9 Innis & Gunn Bourbon Barrel Aged, ABV 6.6% 9 Chimay Trappist, ABV 9% 15 Craft Sam Adams Rebel IPA, ABV 6.5% 8 Stone IPA Seasonal Rotation, ABV 6.9% 8 Firestone Walker Union Jack IPA, ABV 7% 8 Leinenkugel Shandy Seasonal, ABV 4.2% 8 Sierra Nevada Kellerweis, ABV 4.8% 8 Dog Fish Head Namaste, ABV 4.8% 8 New Belgium Glutiny, Low Gluten, ABV 6% 9 New Belgium Abbey Dubbel, ABV 7% 11 . -
Bar (Beer, Wine, Cocktail and Alcohol)
425.576.1000 [email protected] BAR MENU northwest wine package P I N O T G RIS , 2 0 1 6 | C O O P E R M O U N T A I N V INEYARDS , W I L L A M E T T E V A L L E Y OR F REYJA , 2 0 1 7 | G A R D V I N T N E R S & L A W R E N C E V INEYARDS , C O L U M B I A V A L L E Y WA R OSE , 2 0 1 7 | M ILB R A N D T V INEYARDS , C OLU M B I A V A L L E Y WA C A B E R N E T S AUVI GNON , 2 0 1 6 | D ISRUPTION , C O L U M B I A V A L L E Y WA R E D B LEND , 2 0 1 5 | D ISRU PTION , C OLU M B I A V A L L E Y WA northwest craft beer package S E A S O N A L IPA | H EFEW E I Z E N | R O G U E D E A D G U Y A L E | D E S C H U T E S B L A C K B U T T E P O R T E R | S T E L L A A RTOIS mixed drink liquor package L IQUOR : V O D K A | T E Q U I L A | R U M | W HIS K E Y | G I N | S COT CH M I XERS : C O K E | D I E T C O K E | S P R I T E | G I N G E R A L E | T O N I C | S ODA W ATER | J UICE S { CRANBERRY , PINEAPPLE , ORANGE , GRAPEFRUIT } | S W E E T N ’ S O U R | T R I P L E S E C | B ITTERS G ARNISHES : C OCKT A I L C HERRIES | C O C K T A I L O L I V E S | F R E S H M I N T | S A L T & S U G A R | L E M O N S & L IMES - M I X E R S & G ARNISHES AVAILABLE | C LIENT TO PROVIDE OWN L I Q U O R S ELECTIONS - bubbles C H A M P A G N E T OAST A N D M ARTINELLI ’ S S PAR K L I N G C I D E R T OAST {2 O Z } C H A M P A G N E P O UR { 5 OZ} M IMOSAS : SPA RKLING WINE & ORA N G E J U I C E M I M O S A B AR: SPARK L I N G W I N E & ASSORTED JUICES { ORANGE , GRA P EFRUIT , PINEAPPLE , GUAVA } additional services B E E R A N D W I N E H A N D L I N G F EE Client to provide all beer and wine | Twelve Baskets Catering to provide bartending services A LCOHOL H A N D L I N G F EE Client to provide all beer, wine and liquor | Twelve Baskets Catering to provide bartending services, mixers and garnishes P RE- E V E N T B E V E R A G E C HILLING F EE | BASED ON EVENT SIZE Client to deliver all alcohol to Twelve Baskets Catering | Includes chilling, storing and transporting of all alcohol to event 1 - 50 GUESTS 51- 1 5 0 GUESTS p. -
Timsan's Specialty Drinks Timsan's APPETIZERS Japanese Beer Sapporo …
Timsan's specialty drinks TiMSAN'S APPETIZERS Japanese beer sapporo …..............$4.50, $7.00 fRIED rICE sake (rice wine) warm .....................$6.00, $9.00 cHICKEN ….......................................................$8.95 wasabi bloody mary …..................................$6.00 SHRIMP OR FILET …......................................$10.95 Mai tai …...............................................................$6.50 vEGGIE (ZUCS, ONIONS, MUSHROOMS) ...$7.95 s. comfort, lt & dark rum, pineapple juice fRIED RICE IS COOKED WITH MINCED ONIONS, mojito …...............................................................$7.00 CARROTS, GREEN ONIONS, EGG & SOY SAUCE fresh mint muddled w/lime, sugar & rum sHRIMP TEMPURA (6 DEEP FRIED) …..........$9.00 Blue Hawiian …..................................................$6.00 sHRIMP & VEGGIE tEMPURA …....................$8.00 Blue curacao, rum, pineapple yAKATORI …........................................................$7.00 margarita-regular ….....................................$6.00 (CHICKEN & ONION SHISH KABOB-2 PIECES) strawberry …....................................................$6.50 kARAAGE (WINGS AND DRUMMETS) ….......$7.00 (SERVED WITH SPICY SAUCE) Mount fuji ….......................................................$6.50 bEEF SASHIMI …...............................................$9.50 midori, lt cream de cocoa, ice cream midori, lt cream de cocoa, ice cream (tENDERLOIN RARE, GREEN Onions ,WASABI) pina colada ….....................................................$6.50 Edamame (salted -
Classic Cocktails House Specialties
CLASSIC COCKTAILS Moscow Mule – House-brewed Ginger Beer, Vodka, and fresh lime served in a copper mug …. 850 Bellini – A mix of Prosecco and Peach Puree… 8- Pisco Sour- Pisco, lime juice, simple syrup, Meringue foam, bitters… 9- Caipirinha - Cachaça, Simple Syrup, fresh lime… 9- El Diablo- Tequila, TR Ginger Beer, lime juice, simple syrup, and crème de cassis… 9- Bloody Mary – TR’s own bold mix, Vodka and sea salt …9- Our own horseradish infused vodka upon request Margarita – Tequila, TR Orange Liqueur, lime juice. 9- We also offer our own chili infused tequila for a kick Dark and Stormy – House-brewed Ginger Beer and Gosling’s Spiced Rum… 850 Daiquiri –Flor de Cana 7yr rum, lime juice, simple syrup 9.50 Old Fashioned – Four Roses Bourbon, orange peel, Bitters, simple syrup … 10- Manhattan –Rye Whiskey, bitters and Cocchi di Torino Vermouth, served over “the rock”… 11- Sazerac- Rye Whiskey, bitters, absinthe, simple syrup, lemon zest 10- Rusty Nail- Glenmorangie 12yr Port wood Scotch, Drambuie, Bitters, lemon peel… 12- HOUSE SPECIALTIES Dead Guy Whiskey Sour – Dead guy Whiskey, lemon juice, simple syrup, Meringue… 11- Imperial Ginger Beer – House made Ginger Beer, Breakside IPA and fresh lime… 6.50 Blue Lady – Magellan Gin, Cointreau, lemon juice, and meringue… 11- Cucumber Gimlet – Gin, cucumber, Fresh Lime, TR Lime Cordial and lavender bitters 10- The Drunken Botanist – Blanco Tequila, Aperol, Lemon Juice and 2 Towns Seasonal Cider … 950 Mai Tai Plantation – Plantation Pineapple and over proof dark rum, Orange Liquor, Orgeat syrup, lime juice… 11- Rye Creek – Rye Whiskey, Clear Creek Cranberry Liqueur, Peychauds Bitters, fresh lemon juice and lemon zest…. -
2018 Medal Winners Sorted by Class
2018 MEDAL WINNERS SORTED BY CLASS VODKA DOUBLE GOLD MEDAL / BEST VODKA ■ NEFT Vodka, Austria 49% ABV RETAIL PRICE: $30 www.neftvodka.com DOUBLE GOLD MEDAL ■ Absolut Raw Vodka, Travel Retail Exclusive, Sweden 41.5% ABV RETAIL PRICE: $26 www.absolut.com DOUBLE GOLD MEDAL ■ Casa Maestri Original Premium Handcrafted 1965 Vodka, France 40% ABV RETAIL PRICE: $20 www.mexcor.com DOUBLE GOLD MEDAL ■ CpH Vodka, Køge, Denmark 44% ABV RETAIL PRICE: $40 www.cphvodka.com DOUBLE GOLD MEDAL ■ Party Animal Vodka, USA 40% ABV RETAIL PRICE: $23 www.partyanimalvodka.com DOUBLE GOLD MEDAL ■ Polar Ice Arctic Extreme Vodka, Ontario, Canada 45% ABV RETAIL PRICE: $28 www.corby.ca DOUBLE GOLD MEDAL ■ Simple Vodka, Idaho, USA 40% ABV RETAIL PRICE: $25 DOUBLE GOLD MEDAL ■ Svayak Premium Vodka, Belarus 40% ABV RETAIL PRICE: $4 www.mzvv.by DOUBLE GOLD MEDAL ■ The Walter Collective Vodka, Washington, USA 40% ABV RETAIL PRICE: $28 www.thewaltercollective.com DOUBLE GOLD MEDAL ■ Underground Spirits Signature Vodka, Australia 40% ABV RETAIL PRICE: $80 www.undergroundspirits.co.uk GOLD MEDAL ■ Bedlam Vodka, North Carolina, USA 40% ABV RETAIL PRICE: $22 www.bedlamvodka.com GOLD MEDAL ■ Caledonia Spirits Barr Hill Vodka, Vermont, USA 40% ABV RETAIL PRICE: $58 www.caledoniaspirits.com GOLD MEDAL ■ Charleston Distilling King Charles Vodka, South Carolina, USA 40% ABV RETAIL PRICE: $25 www.charlestondistilling.com GOLD MEDAL ■ Deep Ellum All-Purpose Vodka, Texas, USA 40% ABV RETAIL PRICE: $21 GOLD MEDAL ■ EFFEN® Original Vodka, Holland 40% ABV RETAIL PRICE: $30 www.beamblobal.com -
Not Yo' Mama's Gin and Tonic
Not Yo' Mama's gin and tonic "The gin keeps everything in balance." Not Yo' Mama's gin and tonic Ryan Jones makes lemon work with cucumber Co-owner of Pillbox Tavern, Ryan Jones has something preposterous. He’s messed with that bit of perfection known as the gin and tonic. And what he’s come up with — well, it’s not your dad’s gin and tonic — it’s not yo’ mam a’s gin and tonic. But to those who’d rather pour lemon juice on an open paper cut before they put it in their gin and tonic, Jones says he wants you to hear him out. “When my brother and I were little and visiting our grandmother, who was a big fan of Beefeater Gin,” he explains, “we got into the liquor cabinet and proceeded to drink her gin. It did not go over v ery well.” san Diego Reader Not Yo' Mama's gin and tonic The mishap turned Jones off to gin — that is, until Old Harbor Distilling introduced its version. “It was,” he say s, “a complete departure from what I thought of gin in regards to my earlie r experience, gins which have that juniper-berry pop.” As for the name of Jones’s jerry-rigged g&t, he says it honors Old Harbor’s virtues, if only in the childhood breach that long made Jones and gin enemies. “I was thinking of my grandmother,” he says, “but used ‘Mama,’ because ‘Grandma’ didn’t fit as well with the name.” In developing the recipe, Jones put Old Harbor up against the usual suspects to make sure he wasn’t fooling himse lf or his customers. -
Maximizing the Efficiency of a Speed Rail for the Preparation of Alcoholic Beverages
University of Louisville ThinkIR: The University of Louisville's Institutional Repository Electronic Theses and Dissertations 8-2010 Maximizing the efficiency of a speedail r for the preparation of alcoholic beverages. Ashley S. Riley University of Louisville Follow this and additional works at: https://ir.library.louisville.edu/etd Recommended Citation Riley, Ashley S., "Maximizing the efficiency of a speedail r for the preparation of alcoholic beverages." (2010). Electronic Theses and Dissertations. Paper 1209. https://doi.org/10.18297/etd/1209 This Master's Thesis is brought to you for free and open access by ThinkIR: The University of Louisville's Institutional Repository. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of ThinkIR: The University of Louisville's Institutional Repository. This title appears here courtesy of the author, who has retained all other copyrights. For more information, please contact [email protected]. MAXIMIZING THE EFFICIENCY OF A SPEED RAIL FOR THE PREPARATION OF ALCOHOLIC BEVERAGES By Ashley S. Riley B.S. Mathematics, Saint Mary-of-the-Woods College, 2009 A Thesis Submitted to the faculty of the Graduate School of the University of Louisville In Partial Fulfillment of the Requirements For the Degree of Master of Science In Industrial Engineering Department of Industrial Engineering J.B. Speed School of Engineering University of Louisville Louisville, KY August 2010 Copyright 2010 by Ashley Riley All rights reserved MAXIMIZING THE EFFICIENCY OF A SPEED RAIL FOR THE PREPARATION OF ALCOHOLIC BEVERAGES By Ashley S. Riley B.S. Mathematics, Saint Mary-of-the-Woods College, 2009 A Masters thesis approved on July 16,2010 By the following Committee: Dr. -
Bodacious Bloody Marys THAT YOU CAN UPSELL
TIPS ON MAKING Bodacious Bloody Marys THAT YOU CAN UPSELL loody Marys are the perfect cocktail. Few drinks can idea of appetizer cocktails and demonstrate how easy it can be to boast customer appeal for breakfast, brunch, and build an upsell Bloody Mary, operators in the room start pulling out Bdinner, and none offer a platform for so many upsell their smartphones to take photos of what I created. In a few weeks, opportunities. It’s easy to take a basic $5.99 Bloody Mary they will send me photos of their own creations at their restaurant.” and turn it into a drink and a meal all in one. By using this Harrison adds that another great tip for building momentum “appetizer cocktail” approach, you can increase the price to $20 for an appetizer cocktail is to let customers chime in on or more and create a signature drink for your bar. social media or at the bar. By asking customers to Dallas Harrison has been sharing her ideas create a restaurant-branded Bloody Mary with for building profitable appetizer cocktails appetizers they choose, the operator can for decades as Red Gold’s National Sales claim that the cocktail is customer-inspired and Training Director. “There are no and handcrafted from customer input. additional costs to the operator for Brick & Spoon, a four-unit Southern featuring an appetizer cocktail on breakfast, lunch, and brunch venue their bar menu. The ingredients are in Louisiana and Alabama, lets already in the kitchen. By using customers build their own Bloody items already on the appetizer Mary.