Cocktail Menu

Total Page:16

File Type:pdf, Size:1020Kb

Cocktail Menu SEASONAL COCKTAILS SPIRITS ALCHEMIST VODKA AMERICAN WHISKEY Uncle Val's Botanical Gin, Combier Rose Liqueur, Tito’s 8 Benjamin's Bourbon 8 Hierophant Hopped Mead, Cucumber Juice Grey Goose 8 Knob Creek 9 12 Bluewater 8 Maker’s Mark 9 Ketel One 8.5 Four Roses Small Batch 9 LILIKO'I Belvedere 8.5 Woodford Reserve 10 Plantation 3 Star Rum, Small Hands Passion Fruit Syrup, Chopin 9 Woodford Reserve Kentucky Straight Rye 12 Bittermen's Tepache Pineapple Liqueur, Zyr 9 Woodford Reserve Double Oaked Bourbon 13 Gran Classico Bitter, Luxardo Maraschino Liqueur Rowan's Creek Bourbon 10 14 GIN Basil Hayden 12 Aria 7.5 Willett Pot Still 12 EPICENTRE Beefeater 7.5 Benjamin's Bourbon, Pur Elderflower Liqueur, Breckenridge 12.5 Geranium 7.5 Breckenridge Port Cask 16 Green Chartreuse, Amaro Montenegro Uncle Val's Botanical Gin 10 Booker’s 13 12 Tanqueray 8 Blanton’s 13 Bombay Sapphire 8 INVOLUTARY EYE ROLL Noah's Mill Bourbon 14 Suerte Blanco Tequila, Hayman’s Old Tom 8 Straight Edge Bourbon 17 Punt E Mes, Depth Chile Liqueur, Ford's 8.5 Michter's 10 Yr 25 Hendrick’s 9.5 Rittenhouse Rye 7.5 Combier Elixir, Sibona Camomilla Liqueur Dictador Aged Gin 10.5 13 Sazerac Rye 7.5 Bols Barrel Aged Genever 10.5 Old Overholt Rye 8 ORANGE BLOSSOM Mahon 11 James E Pepper 1776 Rye 8 Vanilla Barsol Pisco, Koval Orange Gin Mare 11 1776 15 Yr Rye 25 Blossom Liqueur, Lime Juice, RUM Michter’s Rye 8.5 Chareau Aloe Liqueur, Orange Flower Water Skipper Rum 11 Michter’s Barrel Rye 18 Mount Gay 8.5 12 High West Double Rye 10 Appleton 12 Yr 10 Willett Rye 10 NOMAD Smith & Cross 11 Empire Spirits Project Noho Gin, Koval Rye 12 El Dorado 15 Yr 11.5 Colonel EH Taylor Rye 12 Kuma Turmeric Liqueur, Grand Poppy Liqueur, El Dorado Single Barrel 13.5 Whistlepig 10 Yr Rye 15 Shiso Liqueur Neisson Agricole Rhum 12.5 Slaughter House 14 12 Ron Zacapa 23 Yr 13 Westland Peat Week 15 Plantation 3 Star 7.5 YIPPIE KI YAY OLD FASHIONED Westland Winter 16 Plantation O.F.T.D 8 Westland Garryana 18 Charbay Hop Whiskey Infused with Plantation Stiggins’ Fancy 10 BBQ Rub & Juice, Creole Shrubb & Smoke Bitters Plantation XO 13 12 CANADIAN WHISKEY Ron Cartavio XO 15 Seagram’s 7 7.5 EVE'S CHALISE Novo Fogo Cachaça 8 Seagram VO 8.5 Flowers of Eden Vodka, Cap Corse Blanc Vermouth, Novo Fogo Aged Cachaça 9 Canadian Club 7.5 Combier Grapefruit Liqueur, Coco Coast Avua Prata Cachaca 9 Pendelton 9 Avua Amburana Cachaca 9.5 Coconut Water, Carbonated in the Perlini System Crown Royal 9 Kirk & Sweeney 12yr 14 13 Kirk & Sweeney 18yr 18 SINGLE MALT SCOTCH VERTIGO Kirk& Sweeney 23yr 20 Glenfiddich 12 Yr 12.5 Banhez Mezcal, Salers Gentiane Aperitif, AGAVE The Glenlivet 12 Yr 10 Tempus Fugit Kina L'Aero D'Or, Suerte Blanco 8 The Macallan 12 Yr 13 Ancho Reyes Verde Liqueur, Scrappy's Celery Bitters Patron Silver 12.5 Glenmorangie Original 13 13 Arte Nom 1549 Blanco 12 Glenfiddich IPA 18 Abelour 18 Yr 17 Siete Leguas Blanco 13 MAD TEA PARTY Hornitos Reposado 10 The Balvenie 21 Yr 30 Jaillance Rose, Jupiter's Blood Brandy, Clynelish 14 Yr 15 Guanabana Liqueur, Earl Gray & Passion Teas, Don Abraham Reposado 11 Arte Nom 1146 Añejo 14 Dalmore 12 Yr 15.5 Scrappy's Lavender Bitters Suerte Añejo 14 Talisker 12 Yr 16 12 Casa Noble Añejo 15 Oban 14 Yr 16 Dalwhinnie 15 Yr 16 NORTHERN TERRITORY Banhez Mezcal Artesanal 9 Barrel Raider Irish Whiskey, Mandarine Napoleon Liqueur, Fidencio Mezcal 10 Glenglassaugh Revival 14 Yuu Baal Joven Madrecuixe 20 Isle of Jura 10 Yr 19 Macadamia Nut Liqueur, Pimm's, Amaro Amorino, Highland Park 18 Yr 21 Fee Brothers Whiskey Barrel Aged Bitters BRANDY Ardbeg 10 Yr 14 14 Metaxa 7 Yr 7.5 Laphroaig 10 Yr 15 Barsol Pisco 8 SHIPWRECK Lagavulin 16 Yr 18 Aged Novo Fogo Cachaca, Giffard Banane Jacoulot Marc 8.5 Caol Ila 30 Yr 80 La Fouret XO 8.5 du Bresil, El Maestro, Sierra Oloroso Sherry, Auchentoshan 18 Yr 21 Calvados Reserve 10 Spring Bank 15 Yr 20 Yellow Chartreuse, Egg White Pellehaut Armagnac 10 13 Hennessy VS 11 BLENDED SCOTCH Johnny Walker Red 8 FRONT PORCH Courvoisier VS 11 Tru Garden Vodka, Campari, House Made Remy Martin VSOP 10 Johnny Walker Black 11 Johnny Walker Blue 25 Rhubarb Liqueur, Salish Sea Lemongrass Liqueur Park Borderies 14 Hine Antique XO 27 Chivas Regal 12 Yr 11 12 Great King St. 12 KING'S PARDON IRISH WHISKEY Spice Tree 15 Great King Street Scotch, Cappelletti Pasubio, Barrel Raider Irish Whiskey 8.5 The Peat Monster 15 Cocchi Barolo Chinato, Henrique Henrique Full Rich Madeira, Jameson 8.5 West Cork Black Reserve 9.5 OTHER WORLD WHISKEY Bittermen's Elemakule Tiki Bitters Greenspot 10 Amrut Fushion 18 14 Teeling’s 11 Hakushu 12 Yr 15 Barr an Uisce 10 Yr 18 Hibiki Harmony 12 Yr 15 Midleton Barry Crocket 30 Ohishi 16 Ohishi Sherry Cask 16 Nikka Blended 16 Nikka Taketsuru 21 Yr 25 .
Recommended publications
  • Legacy-Spirits Division of Heritage Wine Cellars, LTD
    Summer 2015 Vol. 7 LEGACY-SPIRITS Division of Heritage Wine Cellars, LTD WWW.LEGACY-SPIRITS.COM 6600 WEST HOWARD STREET NILES, IL 60714 847.965.3625 LEGACY-SPIRITS Division of Heritage Wine Cellars, Ltd. ORDERING Thank you for choosing Legacy-Spirits, a division of Heritage Wine Cellars. We appreciate your business and will work diligently to provide you with the personal, prompt and professional service you deserve. We look forward to serving you. Phone: 847-965-3625 To place your orders feel free to email us at: [email protected] Please include the name of your company, customer account number, product name, varietal, vintage, quantity, and contact information. If you have questions on pricing or deals, please contact your sales representative. In order to ensure that your order will be delivered on your next delivery day, please e-mail us daily before 6:30 PM. We are still available by phone 847-965-3625 x216. If you choose to email us instead of calling we will acknowledge receipt of your message via email reply. To contact our Accounts Receivable department feel free to email us at: [email protected] Please be descriptive as possible in your correspondence and allow 24 hours for a response. Our Accounts Receivable department is available Monday through Thursday until 5:30 PM and on Friday until 4:00 PM. We continue to be available by phone if you prefer to call us. Important Information Our minimum order is $150.00 or 3 cases. Split case charge of $1.00 per bottle. All Prices Quoted are List Prices.
    [Show full text]
  • Whole Drink Book
    cocktails the detox 9 de la louisiana 14 44 north nectarine vodka, cucumber-lime water bulleit rye, benedictine , carpano antica, sweet vermouth, peychaud bitters, absinthe vodka smash 9 lemon peel new amsterdam vodka, orange, lemon, mint sugar & ginger beer fresco martini 9 old tom gin, rhubarb, framboise, lemon, basil, grapefruit bourbon smash 9 bitters, moscato buffalo trace bourbon, apricot, orange, lemon sugar, fresh mint & ginger beer fire at rickhouse 9 buffalo trace bourbon, organic maple syrup, orange urban 9 bitters, angostura bitters, smoked glass rye, st. germaine, apple juice, lemon baked apple bitters make ya do right 9 com kom’s love & hoppiness kombucha, pirates of tepache 9 pomegranate prosecco plantation 3 star rum, spiced rum tepache (fermented pineapple),organic maple syrup don vito corleone 9 lime, xocolatl molè bitters 12 foot beard, amaretto, cabernet thyme and thai reduction, lemon, black cherry apple cinnamon fizz 9 red & white sangria 9 com kom’s apple cinnamon kombucha, cranberry house-made, fresh fruit baked apple bitters, prosecco nooners double buzz 9 spiked grapefruit cooler 9 vanilla infused vodka, espresso, baileys, frangelico new amsterdam vodka, lemon, grapefruit sugar, mint, club soda st. germaine cocktail 9 st. germaine, lime, simple, rosè, club soda spiked cranberry cooler 9 new amsterdam vodka, lime, cranberry, agave, cucumber, ginger beeer bloody’s with tomato spice 8.5 sparklers with prosecco 8 house mary – new amsterdam vodka prasi-mosa – orange juice cucumber infused vodka q-mary strawberry mimosa
    [Show full text]
  • EVERYTHING ABOUT PULQUE AGAVOLOGY 'Water from the Green Plants…'
    EVERYTHING ABOUT PULQUE AGAVOLOGY 'Water from the green plants…' Tequila's predecessor, pulque, or octli, was made from as many as six types of agave grown in the Mexican highlands. Pulque is one of about thirty different alcoholic beverages made from agave in Mexico - many of which are still made regionally, although seldom available commercially. The drink has remained essential to diet in the central highlands of Mexico since pre-Aztec times. Pulque is like beer - it has a low alcoTeqhol content, about 4-8%, but also contains vegetable proteins, carbohydrates and vitamins, so it also acts as a nutritional supplement in many communities. Unlike tequila or mezcal, the agave sap is not cooked prior to fermentation for pulque. Pulque, is an alcoholic spirit obtained by the fermentation of the sweetened sap of several species of 'pulqueros magueyes' (pulque agaves), also known as Maguey Agaves. It is a traditional native beverage of Mesoamerica. Though it is commonly believed to be a beer, the main carbohydrate is a complex form of fructose rather than starch. The word 'pulque' comes from the Náhuatl Indian root word poliuhqui, meaning 'disturbed'. There are about twenty species of agave and several varieties of pulque. Of these there was one that was called "metlaloctli" ie "blue pulque," for its colouration. Plant Sources of Pulque The maguey plant is not a cactus (as has sometimes been mistakenly suggested) but an Agave, believed to be the Giant Agave (Agave salmiana subspecies salmiana). The plant was one of the most sacred plants in Mexico and had a prominent place in mythology, religious rituals, and Mesoamerican industry.
    [Show full text]
  • Pineapple Quiz: Questions and Answers
    kupidonia.com Pineapple Quiz: questions and answers Pineapple Quiz: questions and answers - 1 / 4 kupidonia.com 1. What is the scientific name of pineapple? Pyrus calleryana Ananas comosus Musa acuminata 2. The world production of pineapples is led by: Australia, Colombia and the Phillipines Costa Rica, Brazil and the Phillipines Costa Rica, Colombia and Brazil 3. Where is pineapple native to? South America Australia North America 4. The pineapple is a perennial plant, what does it mean? The pineapple is a plant that lives more than four years The pineapple is a plant that lives more than three years The pineapple is a plant that lives more than two years 5. What is the average size of a pineapple plant? 0.5 to 1.0 meters 1.0 to 1.5 meters Pineapple Quiz: questions and answers - 2 / 4 kupidonia.com 1.5 to 2.0 meters 6. What is the name of the fermented beverage made from the peel and the rind of pineapples? Chicha Tepache Piña colada 7. Which alcoholic beverage is used to make a piña colada? Vodka Tequila Rum 8. How many kcal does 100g of raw pineapple provide? 50 kcal 40 kcal 60 kcal 9. Which pizza is topped with pineapple? Neapolitan Pizza Hawaiian Pizza Pizza Margherita Pineapple Quiz: questions and answers - 3 / 4 kupidonia.com Pineapple Quiz: questions and answers Right answers 1. What is the scientific name of pineapple? Ananas comosus 2. The world production of pineapples is led by: Costa Rica, Brazil and the Phillipines 3. Where is pineapple native to? South America 4.
    [Show full text]
  • Brewing Efficacy of Non-Conventional Saccharomyces Non-Cerevisiae Yeasts Authors: James Bruner 1,2 (Orcid: 0000-0003-3691-0711)
    Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 19 July 2021 doi:10.20944/preprints202107.0423.v1 Brewing Efficacy of Non-Conventional Saccharomyces Non-Cerevisiae Yeasts Authors: James Bruner 1,2 (ORCiD: 0000-0003-3691-0711), Andrew Marcus 1, Glen Fox 1* (ORCiD: 0000-0001-7502-0637) Addresses: 1. Food Science and Technology Department, University of California, 1 Shields Ave, Davis, CA, USA 95616 2. Creature Comforts Brewing Company, 271 W. Hancock Ave, Athens, GA, USA 30601 *Corresponding authors: [email protected] © 2021 by the author(s). Distributed under a Creative Commons CC BY license. Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 19 July 2021 doi:10.20944/preprints202107.0423.v1 Abstract Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, outside that of S. pastorianus. Here, five distinct species of Saccharomyces from the UC Davis Phaff Yeast Culture Collection, as well as one interspecies hybrid from Fermentis, were chosen to ferment 40 L pilot scale beers. S. kudriavzevii, S. mikatae, S. paradoxus, S. bayanus, and S. uvarum yeasts were fermented in duplicate, with one fermenter in each pair receiving 10 g/L dry- hop during fermentation. Analytical measurements were made each day of fermentation and compared to controls of SafAle US-05 and SafLager W 34/70 for commercial brewing parameters of interest. Finished beers were also analyzed for aroma, taste, and mouthfeel to determine the flavor of each yeast as it pertains to brewing potential.
    [Show full text]
  • Sonora Drinks Menu-Ca De13 New Wines
    BUBBLES LIGHT + BRIGHT RED STEFANO LUBIANA BRUT RESERVE METHODE TRADITIONELLE 2018 SI VINTNERS THE SAUCE Pinot/Chardonnay Red Blend Tasmania, Australia..........................16|86 Margaret River, WA, Australia...16|86 PUNCHEON DARTS PROSECCO 2018 BRASH HIGGINS MCC Glea Mataro Cinsault Carignan King Valley, VIC, Australia..................16|86 McLaren Vale, SA, Australia.....16|86 2020 BLIND UNICORN PET NAT WHITE 2020 SPARROW & VINE Chenin Blanc Grenache Margaret River, WA, Australia................16|86 Barossa Valley, SA, Australia...16|86 LAHERTE FRERES BLANC DE BLANC Chardonnay Épernay, Champagne, France...................16|86 MEDIUM WEIGHT RED OR POWER + PRESENCE RED LIGHT & FRESH WHITES 2018 GEYER WINE CO. SEASIDE 2019 BLIND CORNER BLANC Cabernet Franc Sauvignon Blanc/Chenin Blanc MaLaren Vale, SA, Australia.....16|86 Margaret River, WA, Australia................16|86 2017 LA VIOLETTA BLOOD UP! 2020 BALMY NIGHTS WHITE Shiraz Schonburger Great Southern, WA, Australia...16|86 Hunter Valley, NSW, Australia................16|86 BALLER WINES TEXTURAL FULLER FLAVOURED WHITE 2018 RADIKON SLATNIK 2018 BY NGERINGA Chardonnay/Tocai Chardonnay Friuli Venezia Giulia, Italy....16|86 Adelaide Hills, SA, Australia................16|86 2018 GUT OGGAU EMMERAM 2019 MINIM WINES PATSY Gewurtztraminer Fiano Vermentino Burgenland, Austria.............16|86 VIC, Australia...............................16|86 2019 PANTOM MERLO GRIGIO Merlot / Pinot Grigio ORANGE WINES, SKIN CONTACT WINES, Adelaide Hills, SA, Australia...16|86 2020 SHOBBROOK POOLSIDE
    [Show full text]
  • UTSA-Special-Collections-Recetas
    UTSA Libraries Special Collections presents Table of contents | Índice Drinks in the Time of Coronavirus: Hibiscus Water | Agua de Jamaica..................................................6, 7 Recipe from | Receta de Recipes from the Cadwallader, Sharon. Savoring Mexico: A Travel Cookbook. New York: McGraw-Hill, 1980. Spiced Coffee | Café de Olla............................................................8, 9 Recipe from | Receta de Mexican Cookbook Collection Verti, Sebastián. El libro clásico de la Navidad en México. México, D.F.: Editorial Diana, 1998. ¡Salud! A celebration of Mexican drinks Horchata..........................................................................................10, 11 Recipe from | Receta de Paz, Ireneo. Diccionario del hogar: recopilación de recetas, consejos, reglas y lecciones sobre cocina, reposteria, medicina, economia, cria y cuidado de toda clase de animales domésticos, horticultura, jardineria, modas, manufacturas diversas y cuanto se relaciona con el bienestar y la comodidad el seno de las familias … México: Imprenta, litografía y encuandernación de I. Paz, 1901-1904. Banana Atole | Atole de Plátano.................................................12, 13 Recipe from | Receta de Recipe Scrapbooks. Huamantla, Tlaxcala, México, [1920s]. Tropical Paradise | Paraíso Tropical........................................14, 15 Recipe from | Receta de Ijjász S., Emöke. Guayaba. Bogotá, Colombia: Panamericana Editorial, 1999. Paloma..............................................................................................16,
    [Show full text]
  • Quesillo Chochaditas Antojitos
    CHOCHADITAS ANTOJITOS Bar snacks. Platos sabrosos to Table snacks. share with your friends. - - Nuts Bravas 5 Chicha Belly 9 Yuca Fritters 8 Arroz con Pollo Buñuelos 10 Elotitos baby corn, smoked Chicharrones Mixtos 8 Guacamole Nicaraguense Churrasco seared skirt steak, guajillo, queso seco. 8 salt cured egg, quequisque shoestring fries, Conchas Negras 2.75/each toasted pistachio. 9 salsa jalapeña. 22 QUESILLO Salpicon Rilletes short rib, Baho slow cooked pork, smoked coconut, pickled baby maduros, crispy rice. 15 Traditional Nicaraguan street vegetables, “gallopinto” food with hand-pulled chimi-chip. 16 quesillo cheese, house-milled corn tortillas, plantain Alitas Tip Top rosquilla Conchas Negras pineapple vinegar pickled onions, crema crusted wings, ginger- mignonette. 12 & cilantro. We recommend one pineapple glaze. 12 for each hand. - Tipico 3.75 Pollo Desmenuzado 4.50 Baho-style Pork 4.50 Langosta on a squid ink PREGUNTARNOS tortilla. 7 We know these aren't familiar dishes. Let us answer your questions or recommend our favorites! ADD ON avocado +2 ENSALADAS Y VEGETALES DULCES Face it, plants taste good, Sweets to share with too. These are the greens your sweetie. Or keep you deserve. it all to yourself. - - Pipian Asado chimichurri. 8 Curtido green cabbage, tomato, Maduras Infiernos churro, sweet sea beans, pickled green plantains, queso seco, corn papaya, plantain vinegar. 6 ice cream. 10 Please inform your server of any food allergies or dietary restrictions. We are happy to make any necessary changes. Consuming raw or undercooked meats poultry, seafood, or eggs may increase your risk of foodborne illnesses. CRAFTO EN DRAFTO 11 CÓCTELES A MANO 12 Craft cocktails on draft.
    [Show full text]
  • Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
    ISSN 1810-0775 Traditional ferme nted food and beve rages for imp roved livelihoods )$2'LYHUVLÀFDWLRQERRNOHW Diversification booklet number 21 al fe Tradition rmented be food and verages for improved livelihoods Elaine Marshall and Danilo Mejia Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-107074-1 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.
    [Show full text]
  • Chilled Shellfish
    eat fish - live longer eat oysters - love longer STARTERS ENTREES full / to-go FRIED CALAMARI 11 mango-chile mojo, lime aioli MISSISSIPPI CATFISH BLACKENED OR FRIED 24 bacon braised collard greens, hushpuppies, smoked tomato ONE POUND STEAMED MUSSELS 17 thai curry- jalapeño, candied coconut, cilantro ALASKAN HALIBUT 32 red chorizo-tomato, oregano, basil en papillote, local mushrooms, haricot vert, roasted tomato, chardonnay garlic- fine herbs, butter southern butter, roasted baby red potatoes DUCK TRAP RIVER SMOKED SALMON 14 BBQ VERLASSO SALMON 28 citrus crema, capers, red onion, chives, dark bread, shallot red skin hand mashed potatoes, smoked bacon, creamy corn crunch HAWAIIAN BIGEYE TUNA 34 CURRIED SHRIMP AND POTATO EGGROLLS 12 charred rare, glazed carrots, snap peas, ginger fried rice, ponzu pineapple tepache dipping sauce FISH AND CHIPS 19 FRESH SHUCKED OYSTERS MKT fries, slaw, tartar sauce cocktail sauce, mignonette, lemon LOBSTER MAC 24 / 44 GRILLED OYSTERS 6 for 19 | 12 for 38 buttery lobster, smoked bacon, peppered breadcrumbs creole butter, grana padano, chives SHRIMP AND GRITS 26 / 42 JUMBO LUMP CRAB CAKE 19 anson mills cheese grits, bacon braised collard greens, smoked preserved lemon aioli tomato gravy SOUP & SALAD half / full / to-go CHILLED SHELLFISH CRAWFISH AND ANDOUILLE SAUSAGE GUMBO 6 / 12 / 24 OYSTERS ON THE HALF SHELL MKT louisiana crawfish and local smoked andouille sausage lemon, cocktail sauce, house mignonette CORN AND CLAM CHOWDER 7 / 14 / 28 PEEL N’ EAT SHRIMP bacon, potatoes, shellfish cream, tabasco ½ pound
    [Show full text]
  • Tillies Cocktails Menu 8.11.19
    Signature Cocktails Signature Cocktails virgin Colada 9 virgin Colada 9 coconut cream, pineapple, lemon coconut cream, pineapple, lemon Frozen Guava RosÉ 10 Frozen Guava RosÉ 10 local guava, rosé, lemon juice local guava, rosé, lemon juice Tillies Rum Punch 14 Tillies Rum Punch 14 rum, pineapple, papaya, lime, Angostura bitters rum, pineapple, papaya, lime, Angostura bitters ALL SPICE OLD Fashioned 14 ALL SPICE OLD Fashioned 14 dark rum, all spice, demerara sugar dark rum, all spice, demerara sugar PINK Mule 11 PINK Mule 11 vodka, lime, beet, blueberries, ginger beer vodka, lime, beet, blueberries, ginger beer Negril Margarita 14 Negril Margarita 14 tequila, mezcal, lime, cucumber, scotch bonnet tequila, mezcal, lime, cucumber, scotch bonnet TEPACHE SOUR 15 TEPACHE SOUR 15 cognac, pineapple tepache, lime, egg whites cognac, pineapple tepache, lime, egg whites Smith´s COve Spritz 15 Smith´s COve Spritz 15 gin, St-Germain, hibiscus, strawberry, lemon, grapefruit, prosecco gin, St-Germain, hibiscus, strawberry, lemon, grapefruit, prosecco SMOKEY HONEY 11 SMOKEY HONEY 11 mezcal, Pernod, lime, honey, soda water mezcal, Pernod, lime, honey, soda water SEVEN-FOUR-SEVEN 13 SEVEN-FOUR-SEVEN 13 scotch, Disaronno, lemon, fig scotch, Disaronno, lemon, fig LA ULTIMA PALABRA 14 LA ULTIMA PALABRA 14 mezcal, green chartreause, lime, luxardo mezcal, green chartreause, lime, luxardo ALL PRICES ARE QUOTED IN KYD AND CHARGED IN USD (1 KYD = 1.25 USD). FOR YOUR ALL PRICES ARE QUOTED IN KYD AND CHARGED IN USD (1 KYD = 1.25 USD). FOR YOUR CONVENIENCE, AN 18 % SERVICE CHARGE WILL BE ADDED CONVENIENCE, AN 18 % SERVICE CHARGE WILL BE ADDED .
    [Show full text]
  • Management of a Fermented Beverage in Michoacán, Mexico
    foods Article Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico Gonzalo D. Álvarez-Ríos 1, Carmen Julia Figueredo-Urbina 2 and Alejandro Casas 1,* 1 Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Morelia, 58190 Michoacán, Mexico; [email protected] 2 Cátedras CONACYT-Laboratorio de Genética, Área Académica de Biología Instituto de Ciencias Básicas e Ingeniería. Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, 78557 Hidalgo, Mexico; fi[email protected] * Correspondence: [email protected] Received: 24 February 2020; Accepted: 11 March 2020; Published: 20 March 2020 Abstract: Pulque is a beverage that has been prepared in Mexico since pre-Hispanic times from the fermented sap of more than 30 species of wild and domesticated agaves. We conducted studies in two communities of the state of Michoacán, in central-western Mexico, where we documented its traditional preparation and analyzed the relationship between preparation conditions and the composition and dynamics of microbiological communities, as well as the physical and chemical characteristics of the beverage. In one of the communities, Santiago Undameo (SU), people boil the sap before inoculating it with pulque inoculum; this action causes this local pulque to be sweeter, less acidic, and poorer in bacteria and yeast diversity than in the other community, Tarimbaro (T), where the agave sap is not boiled and where the pulque has more diversity of microorganisms than in SU. Fermentation management, particularly boiling of the agave sap, influences the dynamics and diversity of microbial communities in the beverage. Keywords: agave sap; probiotics; traditional knowledge; biocultural diversity 1.
    [Show full text]