An Auction of Finest & Rarest Wines
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FY2020 Invitational Fellowships for Research in Japan (Long-Term
List of Fellows (FY2020 Invitational Fellowships for Research in Japan (Long-term) Humanities The following list inclueds the names of the selected fellows, their host researchers and research themes under the FY2020 JSPS Invitational Fellowships for Research in Japan (Long-term). Under this recruitment, 187 applicants were received, among which 61 fellowships were awarded. Fellow' name Nationality Host Researcher Host Institution Research Theme (Family/First/Middle) ZERNIK Clelia FRANCE MORI Yoshitaka Tokyo University of the Arts A New Future Through the Eyes of Contemporary Japanese Artists HILLERT Dieter Gilberto GERMANY FUJITA Koji Kyoto University The Evolution of Higher Ordered Structures in Sequential Behavior DING Xixia CHINA GUO Junhai Kyushu University Research on Zatsuji Literatures Compiled by Japanese Experts during the Edo and Meiji Era RUSSIA Tokyo University of Foreign SYURYUN Arzhaana KOGURA Norikazu A new collaborative approach with Russia to the documentation and studies on Altaic languages FEDERATION Studies RUSSIA National Institutes for the The salvation and discrimination in the history of Japanese religion (focusing on the Hachiman DULINA Anna ISOMAE Junichi FEDERATION Humanities cult) BATMUNKH Tsogtbaatar MONGOLIA SHIRAISHI Noriyuki Niigata University Archaeological researches on the Mongol empire BORLONGAN Tokyo University of Foreign VILOG Ron bridget Tiburcio PHILIPPINES Language Issues of Migrants in Japan: The Case of Filipinos Ariane macalinga Studies - 1 - List of Fellows (FY2020 Invitational Fellowships for Research in Japan (Long-term) Social sciences The following list inclueds the names of the selected fellows, their host researchers and research themes under the FY2020 JSPS Invitational Fellowships for Research in Japan (Long-term). Under this recruitment, 187 applicants were received, among which 61 fellowships were awarded. -
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. -
The Masterclass Guide to Cocktails
the masterclass guide to cocktails www.bunzlmclaughlin.com www.bunzlmclaughlin.com CONTENTS 03 THE PROFITS IN COCKTAILS 18 RED RUSSIAN 04 PASSIONFRUIT MARTINI 19 PINA COLADA 05 OLD FASHIONED 20 PISCO SOUR 06 GIN & TONIC 21 SAZERAC 07 NEGRONI 22 ESPRESSO MARTINI 08 MOSCOW MULE 23 CAIPRINHA 09 MANHATTAN 24-27 THE KEY KIT 10 MAI TAI 11 TEQUILA SUNRISE 12 MOJITO 13 MARGARITA 14 TOM COLLINS 15 ZOMBIE 16 BLOODY MARY 17 GIN FIZZ 2. Call: (NI) 028 3751 1999 (RoI) 048 3751 1999 OUR 3 MOST the profits in PROFITABLE COCKTAILS MOSCOW MULE page: 08 COCKTAILS Margin: 90.6% Cost: 9.4% The cocktail market is currently worth half a billion pounds in the UK. A third of the bars now have cocktails on their menu and approximately 15,000 more bars offer cocktails that 3 years ago. TEQUILA SUNRISE Cocktails have proven to be a hugely beneficial addition to an outlet’s drinks range. page: 11 They can differentiate you from your competition due to the creatively they can bring Margin: 87.4% and increase your customers spend per head. It is believed that this boom in the Cost: 12.6% cocktail trade is down to a ‘foodie’ culture and a desire for theatre on a night out that can’t be replicated at home. With the portion of alcohol to mixers or fruit juices, this means that the possible profit BLOODY MARY margin for cocktails are extremely high, opening your potential for profit. page: 16 Margin: 87.1% Cost: 12.9% Called ‘The Unforgetables’ by the International Bartenders Association, see below for the average ‘pour costs’ and ‘profit margins’ these cocktails can generate: THE UNFORGETABLES POUR COSTS 0% 4% 8% 12% 16% 20% 24% TOM COLLINS OLD FASHIONED MARTINI NEGRONI SAZERAC MANHATTAN 100% 96% 92% 88% 84% 80% 76% GROSS PROFIT MARGIN *DATA SOURCE: https://www.bevspot.com/2017/01/18/cocktail-profitability-handbook/ www.bunzlmclaughlin.com 3. -
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 -
COONAWARRA \ Little Black Book Cover Image: Ben Macmahon @Macmahonimages COONAWARRA \
COONAWARRA \ Little Black Book Cover image: Ben Macmahon @macmahonimages COONAWARRA \ A small strip of land in the heart of the Limestone Coast in South Australia. Together our landscape, our people and our passion, work in harmony to create a signature wine region that delivers on a myriad of levels - producing wines that unmistakably speak of their place and reflect the character of their makers. It’s a place that gets under your skin, leaving an indelible mark, for those who choose it as home and for those who keep coming back. We invite you to Take the Time... Visit. Savour. Indulge. You’ll smell it, taste it and experience it for yourself. COONAWARRA \ Our Story Think Coonawarra, and thoughts of There are the ruddy cheeks of those who tend the vines; sumptuous reds spring to mind – from the the crimson sunsets that sweep across a vast horizon; and of course, there’s the fiery passion in the veins of our rich rust-coloured Terra Rossa soil for which vignerons and winemakers. Almost a million years ago, it’s internationally recognised, to the prized an ocean teeming with sea-life lapped at the feet of the red wines that have made it famous. ancient Kanawinka Escarpment. Then came an ice age, and the great melt that followed led to the creation of the chalky white bedrock which is the foundation of this unique region. But nature had not finished, for with her winds, rain and sand she blanketed the plain with a soil rich in iron, silica and nutrients, to become one of the most renowned terroir soils in the world. -
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. -
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. -
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! . -
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. -
COCKTAILS, 12 WAYS Each Recipe Below Makes One Drink. the First
COCKTAILS, 12 WAYS Each recipe below makes one drink. The first recipe in each category is the main recipe, then the two that follow are variations. Cheers. GIN 1. Tom Collins Combine lots of ice, 1/4 cup gin, 1 1/2 tablespoons lemon juice, and 1 tablespoon simple syrup in a mixing glass and shake. Strain into a glass of ice and top with club soda. Garnish: lemon wedge. 2. French 75 Shake the same ingredients as above, only this time with slightly less gin and lemon juice; strain into an empty glass. Instead of club soda, top with Brut Champagne. Garnish: lemon twist. 3. Southside Fizz Muddle mint leaves and 1 1/2 tablespoons simple syrup in the mixing glass; add the gin and lemon juice; shake. Strain into a glass of ice and finish with club soda. Garnish: more mint. VODKA 4. Vodka Soda Fill a glass with ice. Add 1/4 cup vodka and top with 1/2 cup club soda; stir. If you like, add fresh lime juice. Garnish: lime wedge. 5. Moscow Mule Add 1 1/2 tablespoons lime juice and 2 tablespoons simple syrup to the vodka. Instead of soda, top with ginger beer. Garnish: crystallized ginger. 6. Cosmopolitan Add 1 1/2 tablespoons each lime juice and Triple Sec plus 1 tablespoon cranberry juice to the vodka and soda. Shake and strain into a chilled glass. Garnish: orange twist. TEQUILA 7. Margarita Combine lots of ice, 1/4 cup tequila, and 1 1/2 tablespoons each Triple Sec and lime juice in a mixing glass and shake. -
Department of Foreign Affairs and Trade
Submission No 38 Inquiry into Australia’s Relations with the Republic of Korea; and Developments on the Korean Peninsula Organisation: Department of Foreign Affairs and Trade Contact Person: Mr Paul Robilliard Acting First Assistant Secretary North Asia Division Address: RG Casey Building Barton ACT 0221 Joint Standing Committee on Foreign Affairs, Defence and Trade Foreign Affairs Sub-Committee Australian Government Depaflnwnt ofForeign Affairs and 26 September 200$ Submission No. 38 Dr John Caner Secretary Foreign Affairs Sub-Committee Joint Standing Committee on Foreign Affairs, Defence and Trade Parliament House CANBERRA ACT 0221 Dear Dr Caner I refer to the JSCFADT’S rajuest for fbrtlier information in relation to its inquiry into relations with Korea Please find enclosed DEAT’s responses on the composition of the AKF Board, the value and extent ofsister city/state relationships with Korea and more detail on the AKF’s Investigating Australia study kit. I enclose also details from Austrade on its activities in the Korean market. Yours sincerely Paul Robilliard Acting First Assistant Secretary North Asia Division kG Casey Building, Barton ACT 0221 www.dfat.gov.au Telephone: 02-6261 liii FOLLOW-UP QUESTIONS (B The following details membership ofthe Australia-Korea Foundation Board as at 16 September 2005. Board members have high-levels of expertise in their own chosen fields. For nearly all this includes a high level of experience and understanding ofKorean culture and affairs. The Board works as a team, and the inputs of those without extensive Korean experience is framed against the greater collective understanding. Name Position Expertise Dr Don Stammer Chairman Former central banker, former Head of Investment Strategy, Deutsche Bank Australia, currently company chairman and company director. -
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.