DOCSLIB.ORG

Contents. the Foundations of New Amsterdam

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Contents. the Foundations of New Amsterdam THE FOUNDATIONS OF NEW AMSTERDAM. CONTENTS. __________ __________ Stadt Huys Block & The Lovelace Tavern. COCKTAILS. Spirit-Forward ................................... 1 Spirit-Forward ................................... 2 Lovelace Tavern Sours, Bitters & Fruits ........................... 3 New York City’s Stopgap Town Hall Sours, Bitters & Fruits ........................... 4 Stadt Huys Block was a town located in the old Dutch Gin & Tonic Cocktail of Month ..................... 5 New Amsterdam in the mid-1600s. The Block was the Gin & Tonic Cocktails - Spanish-Style ............. 6 site of Stadt Huys, New York City’s first town hall, which was built originally as a tavern called Stadt GIN. Herbergh. It was located near 77 Pearl Street. Gin Tasting Flights ............................... 7 American Gin ...................................... 8 The first large-scale archaeological excavation in International Gin ................................. 9 New York City took place in the Wall Street district International Gin / Tonic Waters ................. 10 in 1979–1980, when the city was making way for a new office building that would become the headquarters of Goldman Sachs. RUM. Rum Flights ...................................... 12 While the excavations did not reveal any evidence of Rum, Ron & Rhum .................................. 12 the Stadt Huys building, researchers did discover the remains of the Lovelace Tavern. Built in 1670 by BRANDY. Sir Francis Lovelace, New York City’s second English Grape, Apple & Other Fruit ....................... 13 governor, it served as an interim town hall after the Stadt Huys fell out of use. TEQUILA. The excavation revealed a host of information, from a Tequila & Mezcal ................................. 14 large number of broken tobacco pipe stems to a number of wine bottle fragments dating from the late 17th HISTORY. century. The dig also excavated the foundations of Stadt Huys - New York City’s first Town Hall ...... 15 the Tavern, which are now part of a permanent display across the street at Goldman Sachs Plaza. Today we look back on this history and on what’s gone before us. Old world spirits drinking in New York style. It’s the history of the Tavern - the Stopgap Town Hall. COCKTAILS. TEQUILA. __________ ____ Spirit-Forward. Centuries before tequila was invented, the Aztecs drank pulque, a fermented drink which used the sap of the agave plant. By the 1500s the Spanish were using their brandy distilling techinques Diamondback. to produce we know today as mezcal. In the early 1600s, the first Bottoms Up, Ted Saucier, 1951 large-scale distillery was built in what is now Tequila, Jalisco. Rittenhouse Straight Rye (100 Proof) ............. 15 Laird’s Apple Jack, Silver. Blanco. Platinum. Yellow Chartreuse. clear and typically un-aged tequila Cazadores(Sustainable) .......................... 12 Martini Don Julio ........................................ 14 American Bar, Frank Newman, 1904 El Tesoro ........................................ 12 Dingle Original Gin (Ireland)(Pot Still) ......... 15 Reposado. Dolin Dry Vermouth, Orange Bitters. rested in wood barrels between 2 & 12 months Served with an olive or a lemon. Cazadores(12 months in American oak barrels) ..... 13 Don Julio(8 months American white-oak) ........... 15 Champagne Cocktail El Tesoro(8-11 months in ex-bourbon barrels) .... 13 American Bar, Frank Newman, 1904 Fortaleza(7 months American oak barrels) ......... 14 Laurent-Perrier La Cuvée Brut (France) ........... 16 Herradura(11 months in American oak barrels) ..... 14 D’Ussé VSOP Cognac, Pueblo Viejo(9 months in American oak.) .......... 11 Angostura Bitters, Sugar Cube. Siete(8 months in white oak barrels) ............. 14 La Rosita Añejo. aged for at least 1 year The Bartender’s Bible, Gary Regan, 1991 Cazadores(at least 1 year in American oak barrels) 16 Cazadores Tequila Reposado (Mexico)(100% Agave) .. 15 Don Julio(18 months in American white-oak) ....... 17 Dolin Dry Vermouth, Campari, Don Julio 1942 (2.5 years) ....................... 36 Dolin Sweet Vermouth El Tesoro (2-3 years aging in oak barrels)........ 14 Angostura Bitters, Orange Twist. Roca Patrón(14 months in bourbon barrels) ........ 22 Tipperary Extra Añejo. Recipes for Mixed Drinks, 1916 Dulce Vida(50%)(5 years)(Napa Vall wine barrels) . 34 Teeling Small Batch Whiskey (Ireland) ............ 15 Cocchi Sweet Vermouth, Mezcal. Green Chartreuse, Orange Bitters. del Maguey Chichicapa(single village)(7-8 years) . 18 del Maguey Vida(single village)(7-8 years) ....... 11 1. 14. BRANDY. COCKTAILS. ____ __________ Originally a medicine distiled in France, it was a 16th century Spirit-Forward. Dutchman trader who invented the way to ship more wine in the limited cargo space by removing water from the wine. Water was then added back to the concentrate at the destination port. Bijou. “bradwijn,” meaning “burned wine”. It later became “brandy.” Spirit-Forward. Plymouth Gin (England)(since 1793) ............... 15 Armagnac. Dolin Sweet Vermouth, Brandy produced in Gascony, southwest France Green Chartreuse, Orange Bitters. Castarède 10 Year VSOP (Bas-Armagnac) ............ 14 Francis Darroze 12 Year (Bas-Armagnac) ........... 18 Manhattan Francis Darroze 20 Year (Bas-Armagnac ............ 22 circa 1870s Château du Tariquet XO (Bas-Armagnac)(15 years) .. 18 High West Double Rye (blend of 2 YO & 16 YO) ...... 15 Château du Busca 15 Year (Armagnac-Ténarèze) ...... 28 Carpano Antica Sweet Vermouth, Angostura Bitters Brandied Morello Cherry. Calvados. Apple brandy from the Normandy region, France Negroni Lecompte 12 Year (finished in port wine barrels) . 11 Caffe Casoni, Florence, Italy, 1919 Château du Breuil 15 Year ....................... 12 Dingle Original Gin (Ireland)(Pot Still) ......... 15 Père Magloire VS (2-3 years, in century-old oak) . 18 Martini & Rossi Riserva Speciale Bitter, Carpano Antica Sweet Vermouth, Orange Twist. Cognac. Brandy produced in the Cognac region of west France Bache-Gabrielsen - American Oak Old Fashioned. (first cognac stored in American oak barrels) .... 12 Waldorf-Astoria Hotel, New York City, 1880 Hine - H - VSOP (aged for a minimum of 4 years) ... 13 Basil Hayden’s Dark Rye (Kentucky) ............... 15 Paul Giraud - Napoleon (aged up to 15 years) ...... 14 Fee’s Barrel-Aged Old Fashioned Bitters, Pierre Ferrand - 1840 (aged in Limousin oak) ..... 14 Superfine Sugar Syrup, Brandied Morello Cherry. Pierre Ferrand - Renegade No.1 (Sauternes casks) . 24 D’Ussé VSOP (aged at least 4 & a half years) ...... 12 New Orleans Sazerac. New Orlean, Louisiana, circa 1830s Brandies of the Americas. Pierre Ferrand Cognac 1840 (France) .............. 15 Barsol - Primero Quebranta Pisco (Peru) ......... 11 Peychaud’s Bitters, Superfine Sugar Syrup, Control C - Pisco (Chile)(Moscatel grapes) ....... 11 Vieux Pontarlier Absinthe. Copper & Kings - Butchertown(Kentucky) ........... 16 Note: The Sazerac was originally made with cognac until the Laird’s - Applejack (New Jersey ) ................ 11 Great French Wine Blight of the 1860s forced bartenders to Singani 63 (Bolivia)(White Muscat grapes) ........ 11 turn instead to rye whiskey. 13. 2. COCKTAILS. RUM. __________ English-style, distilled from molasses Appleton Estate V/X (Jamaica) .................... 11 Appleton Estate 21 Year (Jamaica)(American oak) .. 38 Sours / Bitters / Fruits. Banks 5-Island (3-12 Years) (Trinidad, Jamaica, Barbados, Guyana, & Java) .... 14 El Dorado 12 Year (Guyana)(Demerara)(bourbon bbl) 14 Aperol Spritz. Gosling’s Black Seal (Bermuda) ................... 11 Aperol Aperitivo (Italy) ......................... 15 Lemon Hart 151° (Guyana)(Demerara)(75.5%) ........ 14 Toffoli Prosecco di Conegliano, Soda Water. Mount Gay XO Extra Old (Barbados)(8-15 years) .... 20 Mount Gay Black Barrel (Barbados)(bourbon bbl) ... 14 Aviation. Smith & Cross - Navy Strength (Jamaica)(57%) ..... 14 Recipes for Mixed Drinks, Hugo Ensslin, 1916 Two James - Doctor Bird (Jamaica/Detroit) Dingle Original Gin (Ireland)(Pot Still) ......... 15 finished in Moscatel Sherry casks ................ 11 Luxardo Maraschino, The Scarlet Ibis (Trinidad) ...................... 14 J. Wray & Nephew Rum - Silver (Jamaica) .......... 10 Crème de Violet, Lemon Juice, Simple Syrup, Brandied Morello Cherry. RHUM AGRICOLE. French-style, distilled from fresh sugarcane juice Clover Club. Barbancourt White (Haiti) ........................ 11 pre-Prohibition cocktail popular in the late 1880s Barbancourt Reserve 8 Year (Haiti)(French oak) ... 12 Dingle Original Gin (Ireland)(Pot Still) ......... 16 Barbancourt Reserve 15 Year (Haiti)(French oak ... 18 Lemon Juice, Raspberry Syrup, La Favorite Ambre (Martinique)(pot still)(18 mths) 12 Dolin Dry Vermouth, Egg White. La Favorite Vieux (Martinique)(3-14 Year)(bourbon) 16 Neisson Blanc (Martinique)(50%) .................. 12 Neisson Reserve (Martinique)(50%) Bee’s Knees. (French oak & ex-bourbon casks) .................. 20 The Fine Art of Mixing Drinks, David Embury, 1949 Plymouth Gin (England)(since 1793) ............... 15 RON. Lemon Juice, Spanish-style, distilled from molasses Orange Blossom Honey Syrup. Brugal 1888 (Dominican Republic) (double-aged)(American oak, Spanish sherry) ...... 16 Daiquiri. Facundo Eximo (Puerto Rico) at least 10 years .... 21 “Drinks”, Jacques Straub, 1914 Facundo Exquisito (Puerto Rico) 7-23 years ....... 32 Barbancourt Rhum - 8 Year(Haiti) ................. 15 Flor de Cana 18 Year (Nicaragua)(bourbon bbls) ... 18 Lime Juice, Simple Syrup. Kirk & Sweeney 23 Year (Dominican Republic) ...... 15
Load more

Recommended publications
  • Leaf Unfolding Rates for Pulque Agaves
    Leaf Unfolding Rates and Responses to Cuticle Damaging for Pulque Agaves in Mexico Item Type Article Authors García-Moya, Edmundo; Nobel, Park S. Publisher University of Arizona (Tucson, AZ) Journal Desert Plants Rights Copyright © Arizona Board of Regents. The University of Arizona. Download date 26/09/2021 00:58:02 Link to Item http://hdl.handle.net/10150/609137 García -Moya and Nobel Agave Cuticle 55 Introduction Leaf Unfolding Rates Approximately 100 species of Agave occur natively or are cultivated in Mexico (Gentry, 1982). Fiber is obtained from the leaves of Agave lechuguilla in northern Mexico and and Responses to from A. fourcroydes in the Yucatán peninsula and southern Tamaulipas. Following fermentation of the stem, distilled Cuticle Damaging beverages are produced, such as tequila from A. tequilana in Jalisco and mezcal from about ten species in various states. for Pulque Agaves The fermented beverage pulque is produced from the exudate that collects in hollowed -out stems of mature plants of A. mapisaga and A. salmiana in the Valley of Mexico. The in Mexico unfermented exudate (known as aguamiel, or "honey water ") is also consumed on a limited scale (Gentry, 1982; Nobel, 1988). Aguamiel and pulque production probably dates back at least 2500 years. Certainly pulque production was well Edmundo García -Moya established by the twelfth century (Martin del Campo, 1938; Goncalves de Lima, 1956). In the past, the cuticle (plus some de Postgraduados, Mexico Colegio Chapingo, underlying epidermis) has been removed from the leaves of pulque agaves for use as paper. Currently such cuticles are Park S. Nobel used to wrap and hence flavor meat in a liquid -tight sack University of California, Los Angeles, California containing other ingredients for steam cooking (termed "mixiote," a food especially common at Christmas; Po- loniato, 1986).
    [Show full text]
  • Craft Cocktail Classic Cocktail Non-Alcoholic
    CAMPFIRE SERENADE Hard Truth Gin, St. George Spiced Pear Liqueur, simple syrup, lemon juice, Gosling’s ginger beer, cinnamon sugar rim 12 MOLLY’S LANE GIMLET Hard Truth Vodka, St-Germain, lime juice, fresh basil, cucumber 10 CRIMSON SOUR Hard Truth Cinnamon Vodka, St. George Spiced Pear Liqueur, honey syrup, lemon, cranberry juice 11 BAHAMA CHAMA Hard Truth Rum, Malibu coconut rum, orange juice, pineapple juice, grenadine 10 SIDE TRAIL CRAFT COCKTAIL Hard Truth Gin, limoncello, Aperol, rosemary 10 LOST IN THE WOODS Hard Truth Vodka, limoncello, lemonade, sour mix, Sprite, soda water 10 BROWN COUNTY SUNSET Hard Truth Vodka, Midori muskmelon liqueur, orange juice, blue curaçao, Sprite, sour mix 10 STRAWBERRY BASIL DAIQUIRI Hard Truth Rum, fresh strawberry, basil simple syrup, lime juice 10 BACON BLOODY MARY Hard Truth Vodka, Zing-Zang, cherrywood smoked bacon, queen olive, pepperoncini, tomato, celery, cocktail onion, bacon salt rim 8 THE AVIATOR Hard Truth Gin, crème de violette, lemon juice, Luxardo cherry 12 MARGARITA Rancho Alegre blanco, triple sec, lime juice 8 Premium Suerte Blanco 10 | Ultra COA de Jima Resposado 12 MOSCOW MULE Hard Truth Vodka, lime juice, ginger beer 10 Get the drink and keep the copper mug 21 MARTINI CLASSIC COCKTAIL Your choice of Hard Truth Gin or Vodka, shaken or stirred, sweet, dry, or dirty 12 THE DEAD RABBIT TIPPERARY Jameson, sweet vermouth, green chartreuse, Angostura orange bitters, simple syrup 13 MAPLE BACON OLD FASHIONED Knob Creek Rye, maple simple syrup, Angostura bitters, Angostura orange bitters, cherrywood bacon 13 SAZERAC Knob Creek Rye, absinthe, Angostura bitters 13 DESIGNATED DRIVER Fresh mint, cane sugar, lime juice, soda water 6 STRAWBERRY TART DAIQUIRI Strawberry puree, orange juice, lime juice, lemonade 7 VIRGIN BLOODY MARY Zing-Zang bloody mary mix, soda, cherrywood smoked bacon, queen olive, pepperoncini, grape tomato, celery, cocktail onion, bacon salt rim 7 Coke, Diet Coke, Sprite, Lemonade, Iced Tea 2.95 Craft Rootbeer 3.50 ea NON-ALCOHOLIC Whole Milk 3.25 Coffee regular and decaf 3.25.
    [Show full text]
  • “To Avoid This Mixture”: Rethinking Pulque in Colonial Mexico City Daniel Nemsera a University of California, Berkeley, California, USA
    This article was downloaded by: [University of California, Berkeley] On: 23 February 2011 Access details: Access Details: [subscription number 929586225] Publisher Routledge Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37- 41 Mortimer Street, London W1T 3JH, UK Food and Foodways Publication details, including instructions for authors and subscription information: http://www.informaworld.com/smpp/title~content=t713642611 “To Avoid This Mixture”: Rethinking Pulque in Colonial Mexico City Daniel Nemsera a University of California, Berkeley, California, USA Online publication date: 23 February 2011 To cite this Article Nemser, Daniel(2011) '“To Avoid This Mixture”: Rethinking Pulque in Colonial Mexico City', Food and Foodways, 19: 1, 98 — 121 To link to this Article: DOI: 10.1080/07409710.2011.544204 URL: http://dx.doi.org/10.1080/07409710.2011.544204 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: http://www.informaworld.com/terms-and-conditions-of-access.pdf This article may be used for research, teaching and private study purposes. Any substantial or systematic reproduction, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material.
    [Show full text]
  • The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth Century
    The Early Path, from the Sacred to the Profane in Fermented Beverages in New Galicia, New Spain (Mexico), Seventeenth to Eighteenth Century María de la Paz SOLANO PÉREZ The Beginning of the Path: Introduction From an Ethno-historical perspective, the objectives of the present paper are to show changes in perceptions of fermented beverages, as they lost their sacral nature in a good part of the baroque society of New Spain’s Viceroyalty,1 turn- ing into little more than profane beverages in the eye of the law of the Spanish crown for the new American territories, specifically for the Kingdom of New Galicia during the seventeenth and eighteenth centuries, within the New Spain viceroyalty. At the time the newly profane beverages were discredited in urban places, were subject to displacement by distilled beverages, being introduced from both oceans – from the Atlantic by the way of the Metropolis, and from the Pacific through the Manilla Galleon. The new distilled beverages converged in western New Spain, where Guadalajara was the economic, political, religious, and cultural centre. To begin with, it is necessary to stress that the fermentation process has been used for many purposes since ancient times. Most notably, it has been used in medicine, in nutrition, and as part of religion and rituality for most societies around the world. 1 This area, after its independence process in the beginning of the nineteenth century, was known as Mexico. Before this date, it belonged to the Spanish Crown as New Spain, also as part of other territories situated along the American continent.
    [Show full text]
  • Cocktail and Mixed Drinks
    Irish whiskey Cocktail and mixed drinks A Short guide to innovative mixology Irish Whiskey A Short guide to Irish Whiskey A Short guide to innovative mixology innovative mixology Irish Whiskey Cocktails are on the rise… Even if you’ve never been to Ireland, you’ll recognise the Irish character a mile away. We’re warm, sociable, easy-going and approacha- ble. We’ll never shy away from a bit of fun, but we know when to take things seriously. If you put us in a crowd anywhere in the world, we’ll tend to get along with everyone. Irish Whiskey shares many of those traits, it’s a joy to get to know, whether that be for the novice whiskey drinker or the connoissuer alike. You can enjoy it straight or on-the-rocks, and it works wonderfully in mixed drinks. For many decades, Irish Whiskey has captured the love of cocktail drinkers worldwide as the essential ingredient in the world-famous Irish Coffee, but now, Irish Whiskey cocktails of all styles are on the rise. As broader cocktail culture continues to flourish around the globe, drinks are The Irish Whiskey Old Fashioned now being created to satisfy all tastes. Whether that be as an aperitif or di- gestif around a meal or a stirred down robust sipper or as a more sessiona- ble highball or sour, Irish Whiskey is the tool of choice for many bartenders. 2 3 Irish Whiskey A Short guide to Irish Whiskey A Short guide to innovative mixology innovative mixology The opportunities for Irish The Cocktails in this guide are divided into 4 cate- Whiskey Cocktails and gories through which Irish Whiskey works best: mixed drinks are endless.
    [Show full text]
  • Agave Beverage
    ● ALCOHOLIC BEVERAGES Agave salmiana Waiting for the sunrise ‘Tequila to wake the living; mezcal to wake the dead’ - old Mexican proverb. Before corn was ever domesticated, agaves (Agave spp.) identifi ed it with a similar plant found at home. Agaves fl ower only once (‘mono- were one of the main carbohydrate sources for humans carpic’), usually after they are between in what is today western and northern Mexico and south- 8-10 years old, and the plant will then die if allowed to set seed. This trait gives western US. Agaves (or magueyes) are perennial, short- rise to their alternative name of ‘century stemmed, monocotyledonous succulents, with a fl eshy leaf plants’. Archaeological evidence indicates base and stem. that agave stems and leaf bases (the ‘heads’, or ‘cores’) and fl owering stems By Ian Hornsey and ’ixcaloa’ (to cook). The name applies have been pit-cooked for eating in Mes- to at least 100 Mexican liquors that oamerica since at least 9,000 BC. When hey belong to the family Agavaceae, have been distilled with alembics or they arrived, the Spaniards noted that Twhich is endemic to America and Asian-type stills. Alcoholic drinks from native peoples produced ‘agave wine’ whose centre of diversity is Mexico. agaves can be divided into two groups, although their writings do not make it Nearly 200 spp. have been described, according to treatment of the plant: ’cut clear whether this referred to ‘ferment- 150 of them from Mexico, and around bud-tip drinks’ and ’baked plant core ed’ or ‘distilled’ beverages. This is partly 75 are used in that country for human drinks’.
    [Show full text]
  • 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,
    [Show full text]
  • BAR MENU a Comprehensive List of Goods
    BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Alex Negranza Sarah Cuneo Jeff Zillmann Bobby Heugel Isaias Praxedes 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 France, Raw Sheep SMOKEY BLUE Oregon, 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 BRANDY MONTH (ask for a full listing) 2 1 OZ POURS AMERICAN PEACH BRANDY Koval “Susan for President” ������������������������������������������������������������������������� 10 ARAK Razzouk ���������������������������������������������������������������������������������������������������������3
    [Show full text]
  • Bacterial Diversity and Population Dynamics During the Fermentation Of
    bioRxiv preprint doi: https://doi.org/10.1101/480038; this version posted November 29, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-ND 4.0 International license. 1 Bacterial diversity and population dynamics during the 2 fermentation of palm wine from Guerrero Mexico 3 Fernando Astudillo-Melgar1,3, Adrián Ochoa-Leyva2, José Utrilla3* Gerardo Huerta- 4 Beristain1* 5 6 1.- Laboratorio de Investigación en Biotecnología, Universidad Autónoma de Guerrero, 7 Chilpancingo, México. 8 2.- Departamento de Microbiología Molecular, Instituto de Biotecnología- Universidad 9 Nacional Autónoma de México, Cuernavaca, México. 10 3.- Programa de Biología de Sistemas y Biología Sintética, Centro de Ciencias Genómicas - 11 Universidad Nacional Autónoma de México, Cuernavaca, México. 12 13 *Co-corresponding authors 14 José Utrilla 15 [email protected] 16 17 Gerardo Huerta-Beristain 18 [email protected] 19 1 bioRxiv preprint doi: https://doi.org/10.1101/480038; this version posted November 29, 2018. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-ND 4.0 International license. 20 Abstract 21 Palm wine is obtained by fermentation of palm tree sap. In the Pacific coast of Mexico, 22 palm wine is called Tuba and it is consumed as a traditional fermented beverage. Tuba has 23 empirical applications such as an auxiliary in gastrointestinal diseases and a good source of 24 nutrients.
    [Show full text]
  • 86057 Bbar Menu
    Small Plates Seasonal Soup (V)(G) €5.95 Please ask your server for details. Served with Brown Bread. Seafood Chowder (G) €6.50 Served with Brown Bread. One & One €6.50 Old Dublin Saying for Fish ‘n’ Chip, Skinny Fries with a Mini Taster of our Beer Battered Cod. Spicy Chicken Wings (G) (12 Pieces) €10.95 Cashel Blue Cheese Dip & Celery Sticks. Beef Sliders €7.50 Maple & Thyme Beef Patties (3) melted Smoked Applewood Cheddar with Marinated Jalapeños & Ballymaloe Relish. Crispy Squid Tempura €9.50 Lemon & Confit Garlic Aioli with Seasonal Salad. Black Tiger Prawn Tempura €9.50 Chilli & Honey Dip. Sandwiches & Salads The B Bar Club €13.50 Triple Decker Sandwich with Roast Turkey, Crispy Bacon, Egg Mayo, Baby Gem Lettuce, Tomato & Skinny Fries. Pulled Pork Flatbread €14.50 Rye Flatbread with Slow Confit Pork, Jalapeño Salsa, Mixed Beans, Roasted Red Onion, Sour Cream & Smoked Gubbeen Cheese. Mozzarella Focaccia €13.50 Soft Focaccia with Marinated Plum Tomato, Buffalo Mozzarella, Pesto & Rocket Leaves served with Sweet Potato Fries. Chimichurri Steak Sandwich €17.00 6oz Irish Sirloin Steak, Chimichurri Sauce, Rocket & Grilled Onions served in a Toasted Rye Wrap with Skinny Fries. Super Salad (G) * €13.50 Piri Piri Chicken Breast with Baby Spinach, Candied Pecans, Roasted Sweet Potato, Red Wine Vinegar & Extra Virgin Olive Oil. Warm Beef Salad * €16.00 Strips of Sirloin tossed with Roasted Onion, Sweet Gherkins, Rocket Leaves, Watercress, Parmesan & Horseradish Mayo. BBar Salad €14.00 Crispy Serrano Ham, Poached Hen Egg, Brioche Croutons, Clonakilty Black Pudding, Baby Cos & Rocket Leaves with Sherry Vinaigrette. Crispy Chicken Salad €14.00 Chicken cooked in Coconut Batter with Mixed Five Beans, Tossed Leaves, Sundried Tomato, Pineapple Salsa & Ranch Dressing.
    [Show full text]
  • Bar Food House Cocktails
    FEATURED SPIRITS (HALF / FULL) BOURBON Elijah Craig Barrel-Proof (7/12) GIN Jensen’s Old Tom (6/10) IRISH Redbreast 21 Yr. (21/35) MEZCAL Del Maguey San Luis del Rio Azul (10/16) OTHER WHISK(E)Y Kavalan Concertmaster Port Cask (12/20) RUM Hamilton St. Lucia 7 Yr. (7/12) RYE Redemption Barrel-Proof (9/15) @anvilhouston /anvilhouston 1424 Westheimer Road • Houston, Texas [email protected] SCOTCH (PEATED) Bunnahabhain Toiteach (11/18) SCOTCH (UNPEATED) Linkwood 15 Yr. BAR FOOD HOUSE COCKTAILS bottled by Gordon & MacPhail (15/25) Navazos Palazzi SHADDOCK SOUR | 9 SPANISH BRANDY Single Fino Cask (15/25) GRANDE CHEESE & MEAT PLATE | 30 Flor de Cana Nicaraguan Rum, Served with Warm Fennel Honey Charred Grapefruit, Key Lime, SHERRY Lustau Almacenista (or each sold individually for 8) Rosemary Amontillado del Puerto (7/12) with Mount Gay Black Barrel +2 TEQUILA Ocho Plata 2013 (8/14) THE CHEESES AUSPICIOUS OCCASION | 10 Kunik | Nettle Meadow Farm, Tanqueray Old Tom Gin, Bigalett New York, Goat & Cow China China, Cocchi Americano, Verjus, Orange Bitters Idiazabal | Spain, Aged Sheep | Switzerland, Cow Challahocker FIRST NAME BASIS | 9 | Red Rock Roelli, Wisconsin, Cow Chamomile-Infused Brugal NEED A CAB? Extra Dry Rum, Lemon, THE MEATS Strawberry, Hibiscus We like to think we serve great cocktails, and if that La Quercia Cured Meats | Norwalk, Iowa | resulted in you having one too Lomo Americano PASSING DEADLINE 10 many, please let us get you a Coppa Picante Four Roses Bourbon, Lacuesta cab. Just ask a bartender. Sweet Vermouth, Lustau East
    [Show full text]
  • Ronan Collins IRISH WHISKEY COCKTAILS RONAN COLLINS
    irish whiskey COCKTAILS ronan collins IRISH WHISKEY COCKTAILS RONAN COLLINS p p p THE THE INTRODUCTION WHISKEY 2 & INGREDIENTS 3 EQUIPMENT 5 SOUR contents p p p JAMESON SUPER GINGER THE 6 SEEDY 7 & LIME 8 TIPPERARY p p p THE THE CRAFT IRISH BIG 9 RISING 10 COFFEE 11 MAN p p THE BLOODY OLD 12 MARY 13 FASHIONED IRISH WHISKEY COCKTAILS RONAN COLLINS & ingredientsWhen you attempt these be fexible, I have worked hard on each of these cocktail specs and I do stand by them but be fexible and maybe a bit inventive. If you don’t have all the ingredients listed and still want to make the cocktail have fun and maybe use what you do have, improvise. A key point to remember, the fresher the better. If you can get fresh ingredients Thanks so much for downloading! for juice do it, the drink will be so much tastier. Finally, don’t be put of by any one INTRODUCTIONI hope you are keeping well and safe during this ingredient, the whole drink could be just tough time. the ticket for you and rock your world, variety is the spice of life after all. You Staying at home with friends and family is a great may not like all the cocktails listed but way to experiment with new things, so here are you’ll never know if you never try. a few Irish Whiskey Cocktails for you to try, have “ fun and enjoy. Remember to make and drink them A KEY P O I N T All syrups I use are pretty easy to make.
    [Show full text]