DOCSLIB.ORG

Cocktail Menu Classic Rum Cocktails

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cocktail Menu Classic Rum Cocktails Weasel Boy Brewing Company welcomes you to The Rum Room is a casual combination of Caribbean rum shack and rustic tiki lounge. Our goal is to offer the widest selection of quality rums available anywhere in Ohio and mix up high quality classic and original rum cocktails. The Rum Room Cocktail Menu Classic Rum Cocktails The Classic Daiquiri $8 It’s not really tiki but what’s not to like? This is the holy trinity of all great rum drinks; rum, sour and sugar. No, it’s not frozen! This simple recipe which dates to 1890’s Cuba preceded the tiki movement that started in the 1930’s. It’s a classic that’s just too good not to include in our lineup! A great showcase for the rum! The 1944 Mai Tai $11 This is one of the quintessential tiki cocktails. Formulated by the legendary Trader Vic Bergeron in 1944, maita’i is Tahitian meaning ‘good’ or ‘excellence’. Often described as the ‘perfect delivery vehicle for rum’ this legendary drink features a blend of aged Martinique and aged Jamaican rums along with fresh lime juice, orange liqueur and orgeat (French almond syrup). Simply one of the best! Shrunken Skull $9 The history is a little murky on this one but it was popularized in the 1950’s at Florida’s historic Mai Kai Tiki Palace. The Mai Kai is still open to this day and this is a classic on their menu. Comprised of two different rums along with grenadine and fresh lime juice it’s a simplistic beverage that packs a punch. Don’t say we didn’t warn you! 1937 Planter’s Punch $11 Planter’s Punch for our purposes originated in the Caribbean in the late 1600’s with the rise of the Sugar Barons. It was made with rum and other local ingredients and enjoyed by the barons and their guests. There have been literally hundreds of variations over the centuries but we chose a classic recipe created by the famous Donn Beach, aka Don the Beachcomber, in 1937. It features aged rums from Barbados and Jamaica along with fresh lime juice, simple syrup, grenadine, falernum and Angostura bitters. It goes down easy so watch out! 1934 Zombie $14 A true tiki classic! This is the original as created by Don the Beachcomber in 1934. Anchored by a 4 ounce blend of 3 bold Caribbean rums we then add fresh lime juice, grenadine, falernum, bitters and a secret blend of spices to create a genuine monster of a cocktail! Not for the faint of heart and limited to 2 per customer for our safety and yours! Corn & Oil $11 This is a true Barbados classic containing only rum, lime, falernum and bitters. Nothing could be simpler! Wray & Ting $8 A Jamaican staple! This drinks crisp, light and refreshing and uses only Jamaican grapefruit soda and high proof unaged Jamaican rum with a twist of lime. Simple and delicious! Jungle Bird $10 A post-tiki concoction from the Kuala Lumpur Hilton in Malaysia circa 1976, the Jungle Bird features pineapple, lime, Campari and black blended rum. The Campari gives this one a nice bitter edge that balances nicely! Rum Room Original Cocktails Mahana Api (New Day) $12 This is based on a traditional Barbados rum punch recipe and adapted by Weasel Boy’s co-founder Jay Wince. We mix aged Barbados rum, fresh lime juice, cinnamon syrup and a dash of bitters before dusting it with grated nutmeg creating a tasty balance of sweet, sour and spice. A truly enjoyable cocktail! Ginger is a Movie Star $11 Ginger or Mary Ann, the debate goes on! In this case Jay chose ginger because Ginger is sweet, spicy, wonderfully aromatic and just irresistible! Made up of 7 different ingredients including 2 rums, lemon juice, apricot and of course ginger for a truly wonderful flavor explosion! Mi Luv Chawklit (I Love Chocolate) $12 Jay wanted something chocolate in his rum! This drink blends Jamaican pot still and Demerara rums with chocolate liqueur, orange juice, falernum, cinnamon syrup and more for a wonderful blend of flavors with a nice chocolate finish! Mi Luv Hat Chawklit (I Love Hot Chocolate) $12 Like it spicy? Jay switched up a couple of ingredients from his chawklit cocktail and added classic Mexican chili liqueur to give this cocktail a nice soft heat from the chili. It blends so wonderfully with the chocolate and the earthy Jamaican and Demerara rums! Like it hot & spicy? Give it a try! The Ritual Dance $9 This was Jay’s first original cocktail. It features lemon and pineapple juices, orgeat, falernum and two different rums. The pineapple shines and makes this one pleasantly sweet. Wahine Nani (Beautiful Woman) $13 Featuring lime, ginger, cinnamon, bitters and 2 kinds of rum Wahine Nani is as exotic and sophisticated as the beautiful tropical wahine of fantasy were always portrayed! 2 skulls – You may feel it but you can probably handle another. 3 skulls – You’ll definitely feel it! Watch out - one more may do you in! 4 skulls – Beware!! It may actually turn you into a Zombie!! Proceed with Caution! A note about our ingredients - We make every drink from scratch and never use mixes, artificial syrups or inferior rums. Juices are 100% juice and not from concentrate. We are often asked what are falernum and orgeat. Just for the record falernum is a rum based liqueur that originated in Barbados. It is generally made from rum, cloves, almonds, limes, ginger, sugar and water although each brand is unique. Orgeat (pronounced or-zhaa) syrup is non-alcoholic and made from almonds, sugar and rose water and/or orange flower water. It has a pronounced almond taste and is used to flavor many cocktails. The Rum Room uses Orgeat Works Latitude 29 orgeat exclusively. What is Tiki? - This is a highly condensed description of what tiki is. One main feature of tiki is the focus on ‘exotic cocktails’ that usually center on rum and the accompanying ingredients. Tiki also focuses on the décor and the mood that it creates. Visions of the south Pacific’s warm tropical nights, waving palms, sounds of water, sandy beaches and exotic natives create a romantic yet basically fictionalized vision of paradise. Tiki historian Sven Kirsten in his Book of Tiki and Tiki Pop described the evolution of tiki in stages or styles. Style I: Pre-Tiki or Tropical – After the repeal of prohibition tropical nightclubs, bamboo, and hurricane bars exemplified the lure of the tropics to early 20th century America. Warm nights beneath palms in a space filled with rattan and bamboo fixtures offered an idealized but alluring evening out. Style II: Don the Beachcomber Style – This had the formality of the tropical style but took a turn towards the eccentric and the ramshackle. Dimly-lit rooms decorated with driftwood, flotsam and jetsam, nets, fish floats, blowfish lamps, shells and more became the desired décor, as though someone wandered off the beach and simply hung it all up on the wall. (He in fact had done just that!) Style III: Trader Vic Style – This style added components of the trader such as shipping crates and barrels, masks and weapons. These along with nautical and maritime accents such as wheels, anchors, lanterns and other items from ships and sailing vessels decorated rattan covered walls and ceilings. Style IV: High Tiki – All the previous styles and the arrival of the tiki were amplified. Tikis themselves became part of the structure itself. Live tropical foliage, footbridges, streams, waterfalls and exotic animals became part of the décor. These grand spaces were both dramatic and intimate. (Think of the Kahiki Supper Club that graced Columbus, Ohio!) Drinks - Let’s not forget the drinks as that is what we’re here for right? What exactly is a tiki cocktail? There are no precise rules or regulations but there is a shared consensus among tikiphiles that a proper drink meets all or most of the following criteria: A fundamental sour pattern as the base (spirit-usually rum, sour citrus, something sweet) Contains one or more exotic syrups or liqueurs Well balanced (not too tart, not too sweet) Served over crushed ice unless served “up” in a coupe glass Served in intriguing drink ware Festively garnished and visually appealing Created after 1934, when Donn Beach opened the first tiki bar. Music – Music too was a big part of tiki with Exotica, Polynesian and Hawaiian music leading the way. Lastly there came the tiki itself. The word tiki originated in New Zealand and the Marquesas Islands and originally referred to a carving of the first man, a god or a symbol of procreation depending on the culture of origin. Later Americans used the word to describe any Polynesian carving with largely human form, exaggerated features and a menacing visage. They also began creating new tikis that would guard the great Tiki Palaces of the 1930’s, 40’s and 50’s like The Luau and The Kahiki. We hope you enjoy The Rum Room. Please give us your comments. At The Rum Room we endeavor to offer our patrons the widest possible selection of high quality rums available in the State of Ohio. Listed are rums currently available for use in our cocktails and of course for sipping if you desire. Selections may change as we will constantly try to add new selections to our list. See our rum list for descriptions and profiles. 451 Sprits Pipe Dream – Columbus, Ohio Appleton Signature Blend – Jamaica Appleton 12 Year Rare Casks – Jamaica Clement V.S.O.P – Martinique Cruzan aged rum – U.S.
Load more

Recommended publications
  • Tiki Scholar Jeff Berry Burns a Torch for a Rum-Soaked Chapter of Americana
    strawberry-prosecco sorbet | PORTUGaL | homemade bitters Market Fresh Celebrate the Best of the Season With Irresistible Summer Drinks Urban Wineries Crisp, Cool, Old-style American Lagers $4.95 US / $6.95 CAN mAY/ JUN 2007 The Best New Coffee CitieS 28 IMBIBe mAY/JUNE 07 Not Bad for a BEACHBUM Tiki scholar Jeff Berry burns a torch for a rum-soaked chapter of Americana Story by PAuL CLARKe Photos by PETE StARMAN hen your life’s work is researching a topic that Orleans native named Ernest Raymond Beaumont Gantt, many people consider campy at best and tacky who opened a small bar in Hollywood in 1934, decorated it W at worst, you have a tough job. with nautical castoffs and souvenirs from his South Pacific Jeff Berry has a tough job. travels, and called it Don the Beachcomber’s. Gantt, who But as a self-described “professional bum” who publicly later changed his name to Donn Beach, created an exotic expresses disdain for labor of any sort, Berry would never environment—replete with elaborate rum-based libations let you know it. A former journalist, screenwriter and film- such as the potent Dr. Funk, the flaming Volcano Bowl maker, and the author of three books on exotic cocktails and and his most legendary creation, the Zombie—that quickly cuisine, including Beachbum Berry’s Grog Log and Intoxica! became fashionable among Hollywood’s nobility, attracting (a fourth, Sippin’ Safari, comes out in June), Berry has made customers such as Charlie Chaplin, Clark Gable and Howard it his mission to rescue what he calls “faux-tropical” drinks Hughes.
    [Show full text]
  • Beers Wines by the Glass Specialty Drinks Snacks
    SPECIALTY DRINKS BEERS ISLAND VIBES /14 banks 5 island rum, pusser’s british navy rum, banane du bresil, macadamia orgeat, fresh lemon DRAFT /8 POOL HANGS /14 Modelo, Especial, Mexico City, MX, 4.4% vodka, st. germain, watermelon, fresh lime, bubbly Bell’s Brewing, Two Hearted IPA, Kalamazoo MI, 7% water Stone Brewing, Go To, IPA, Escondido CA, 4.8% SUPER BLOOM /14 Modern Times, Fruitlands, San Diego CA, 5% botanist gin, prickly pear shrub, orgeat, lemon juice, tonic BOTTLES & CANS /8 BATIDA DE MARACUJA /14 Angry Orchard, Hard Apple Cider, Walden, NY 5% avua cachaca, house falernum, passionfruit, coconut Ballast Point, Mango Even Keel, San Diego CA, 3.8% milk Thorn Brewing, Relay IPA, San Diego CA, 7.2% TOM KHA-LADA /14 Lagunitas, 12th of Never, Pale Ale, Peteluma CA, 5.5% vodka, lemongrass, yuzu, kaffir lime, ginger, coconut Bud Light, Lager, St. Louis, MO, 4.2% GOLDEN JULEP /14 Golden Road, Hefeweizen, Los Angeles, CA, 5% maker’s mark bourbon, dry curacao, ginger, turmeric, agave, fresh lemon Firestone Walker, 805 Blonde Ale, Buellton, CA, 4.7% Peroni, Pale Lager, Vigevano, Italy, 5.1% KICK BACK, RELAX /14 el tesoro reposado tequila, del maguey vida mezcal, lavender, grapefruit, lime DRINK YOUR GREENS /14 el jimador blanco tequila, sotol por siempre, WINES BY THE GLASS cucumber, roasted jalapeno, pineapple, fresh lime SNACKS SPARKLING SEASONAL FRUIT BOWL /10 Ruffino, Prosecco Brut, Valdobbiadene, Italy 10 assorted fruit selection Mumm, Brut Prestige, Napa, California 16 GREEK YOGURT PARFAIT /8 G.H. Mumm, Grand Cordon, Champagne, France
    [Show full text]
  • Souvenir Tiki Mugs
    Souvenir Tiki Mugs ~8 Moai Mug So you can make your own awesome tiki drinks! ~15 Vintage Otagin Mercantile Company Mai Tai Mug Welcome to this humble ~10 if bought in addition to a drink tiki bar, a place where We happened upon these vintage Mai Tai mugs! tiki gods come from South America and Mai Tais are taken seriously but not much else is. May our drinks take you to a land where laziness is a virtue and hedonism reigns supreme. -Viracocha 301 N. Peters St. Above Felipe’s in the French Quarter NOLA 70117 504-267-4406 OPEN Tues - Thur 5PM – Midnight – check Facebook or Twitter - http://www.facebook.com/TikiTolteca http://twitter.com/TikiTolteca Tiki Alchemy Latiki ~10 Last Guinea Pig in Cuzco In this drink, pisco takes a stand in the world of tiki. For the story behind the name, you must visit the Cathedral of Santo Domingo in Peru (or you could just ask the bartender). –created by Nathan using Barsol Q. Pisco Small Plates ~9 Subtropical Itch When Trader Dick went south last year, he got an itch upon his ear The locals sold a ~7 Sweet Corn Tamale Cakes potion brown, which made him itch much further down. And then they all Fresh corn, masa harina, salsa verde, laughed…but at least it tastes good. Mexican crema picante, avocado -created by Trader Dick using Bulleit Rye and Goslings Rum ~22 Escorpion punch (serves 2 – 3) ~8 Classic Rumaki In the espectacular land of mezcal, escorpions do more with their hands then just Hickory bacon-wrapped chicken liver, pinch.
    [Show full text]
  • Ebook Hawaii Tropical Rum Drinks & Cuisine by Don The
    Ebook Hawaii Tropical Rum Drinks & Cuisine By Don The Beachcomber Freeware Book by Bitner, Arnold, Beach, Phoebe Spiral-bound: 128 pages Publisher: Mutual Pub Co (January 1, 2001) Language: English ISBN-10: 1566474914 ISBN-13: 978-1566474917 Product Dimensions: 0.8 x 6.5 x 8.8 inches Shipping Weight: 1.2 pounds (View shipping rates and policies) Average Customer Review: 4.1 out of 5 stars 14 customer reviews Best Sellers Rank: #1,031,384 in Books (See Top 100 in Books) #62 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Hawaii #788 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Spirits Book by Bitner, Arnold, Beach, Phoebe got it for my sister's birthday and she loved it. She said they sat out on the patio making drinks one whole weekend... I guess she can review aspirin later! all my life I have had sleazy "tiki" drinks made with mixes and high fructose corn syrup. Mostly served in Chinese restaurants. A Washington area restaurantuer went to Hawaii and was blown away by the real thing and started serving them here. the only drinks really worth $10 each,Made with fresh hand squeezed fruit juice, quality rums and exotic ingredients, including Absinthe. WOW what a difference.This book tells how to make the real thingA copy of the original Donn Beach, aka Don the Beachcomber 1933 receipes as served to Clark Gable and Carol Lombard.the only receipe missing is the orginal (Ernest) Hemminway Daiquiri.Great book, you won't believe how complex the real drinks taste, like really expensive wines.BTW a real Zombie has 13 ingredients!the recipes list the orginal rums and liquors and also list substitutes for those no longer made.
    [Show full text]
  • Tv Channel Guide Cocktails Cocktail Packages
    COCKTAILS *PITCHER SERVICE [SERVES 2-4] SKINNY DIPPER 14 | 56* tito’s handmade vodka, buddha’s brew ginger kombucha, lime VELVET FLORA 15 | 60* deep eddy vodka, velvet falernum, hibiscus, lime, sparkling wine FINAL PHRASE 15 | 60* TV CHANNEL GUIDE empress 1908 indigo gin, luxardo, green chartreuse, lemon, sparkling water 5 ABC HD (KVUE) 6 CBS HD (KEYE) HIGHBALLER 14 jim beam black bourbon, lemon, 7 FOX HD (KTBC) hint of pineapple, carbonated 8 NBC HD (KXAN) GRIS PALOMA 16 | 64* 9 PBS HD (KLRU) maestro dobel diamante tequila, giffard 12 UNIVISION HD (KAKW) pamplemousse, pinot gris, grapefruit, lime, carbonated 11 TELEMUNDO HD (KEYE2) 15 CNN PALM MOJITO 14 | 56* cruzan aged light rum, mint, 9 FOX NEWS lime, carbonated 10 MSNBC 11 CNBC FROZEN COCKTAILS 12 FOX BUSINESS Network DAISY’S SIESTA 17 13 BLOOMBERG olmeca altos plata tequila, cointreau, coconut, lime 14 WEATHER CHANNEL 15 USA Network FROZÉ REVISION 18 ron zacapa 23 rum, dark horse rosé, 25 A&E aperol, coconut cream, blueberry kombucha, 26 TNT lime 27 TBS PIÑA COLADA [served in a coconut] 25 28 AMC bacardi superior rum, bacardi 8 yr rum, bacardi coconut rum, orange liqueur, 29 DISCOVERY coconut cream, pineapple, lime, coconut 30 HISTORY water 31 FX 32 COMEDY CENTRAL HANGOVER CURES [non-alcoholic] 24 SPIKE 34 MTV KICK OUT | 8 DRYLAND | 8 pineapple, orange, buddha’s brew ginger 35 NATIONAL GEOGRAPHIC mint kombucha, coconut water, 37 HGTV lemon, local honey 38 FOOD NETWORK 39 TRAVEL CHANNEL COCKTAIL PACKAGES 40 TLC 41 BRAVO ROSÉ ALL DAY 150 42 E! perfect for bachelorette party 43 LIFETIME
    [Show full text]
  • Tesi Martina Carrai 811989 MODIFICATA 31 05 12 2
    Corso di Laurea Magistrale in Interpretariato e Traduzione Editoriale, Settoriale Tesi di Laurea Il vino italiano in Cina: diverse tipologie testuali. Proposta di traduzione e relativa analisi traduttologica. Relatore Ch. Prof. Livio Zanini Laureanda Martina Carrai Matricola 811989 Anno Accademico 2011 / 2012 II Abstract Italian Wine in China: different text types. Translation and commentary. Italy and China: two countries, so far away one from the other, that only in the last few years came into contact. Wine, one of the element that helped them to get closer. Italy is nowadays the largest wine producer in the world, while China will probably become, in the next few years, the largest wine market. While in Italy wine is, since ancient times, part of the culture of the country and there is a world full of charm and magic behind every bottle produced, in China wine is still a status symbol that shows ones belonging to a certain social class, strictly connected with luxury, money and love for the West. The following thesis shows how Italian wines are presented through the eyes of Chinese writers. Three different articles have been translated for this project: the first article is from a book on wine written by two Taiwanese writers, the second comes from a type of Chinese wine encyclopedia, while the third one is an article from a Chinese free press. The first part is dedicated to a short history of Italian and Chinese wines; the second and third parts are dedicated to translation and commentary, including major problems met and different strategies adopted; the fourth and last part contains a glossary of tecnichal terms met during translation.
    [Show full text]
  • Top 50 Cocktails
    Top 50 Cocktails 50 hand picked delicious cocktails to inspire, intrigue and tantalise your taste buds Our Top 50 Cocktails Over the past few years we’ve collated, tried, tested and been inspired by a host of amazing cocktails. From the classics to the new age crazy concoctions, we’ve enjoyed seeing what new directions bartenders and cocktail enthusiasts are taking. In this book we’ve collated our top 50 cocktails, that as a team we worked hard on to produce. We took into account the votes by all you amazing users on our site to try and maintain some sense of normality, while at the same time including some amazing inspired new creations. When we hit any heated discus- sions, there was only one thing for it - to taste test the cocktails to ensure we only chose the best. We hope you enjoy trying some of these as much as we did choosing and tasting them ourselves. Whatever you’re after, your favourite choice of tipple, or your mood we hopefully have included something to intrigue and inspire you. Nick Wilkins Make Me A Cocktail creator Equipment Cocktail Shaker You can’t get far with most cocktails without the staple of any personal home bar - the cocktail shaker. Add some ice to the ingredients within, shake for 10-15 seconds and strain into the required glass. Simple. Strainer Right after the cocktail shaker comes the strainer. Some shakers have a basic strainer built in, but to catch all those ice lumps or fruit pieces you don’t want in your finished product, a simple strainer suffices.
    [Show full text]
  • Apertifs/Cordials
    APERTIFS/CORDIALS BAILEYS ESPRESSO CARPANO ANTICA BAILEYS IRISH CREAM COCCHI AMERICANO BARDOUIN PASTIS COCCHI VERMOUTH di TORINO BARENJAGER HONEY & TEA CYNAR ARTICHOKE APERTIF 70 LIQUEUR DOLIN DRY VERMOUTH BARENJAGER HONEY LIQ DOLIN VERMOUTH RED BARTON LIT DOLIN VERMOUTH- BLANC BENEDICTINE GALLO DRY VERMOUTH BITTER TRUTH VIOLET LIQUEUR GALLO SWEET VERMOUTH BITTERMEN'S BASKA SNAPS LILLET RED BITTERMEN'S TEPACHE SPICED LILLET ROSE PINEAPLLE LIQUOR LILLET WHITE BLACK HAUS M&R DRY VERMOUTH BLACKMAKER RTB M&R SWEET VERMOUTH BOCA LOCA CACHACA NOILLY PRATT DRY BOLS ELDERFLOWER NOILLY PRATT SWEET BOLS T-SEC 99 BANANAS BOSTON BUTTERSCOTCH ABSENTE W/SPOON BOSTON MELON ABSENTROUX BOSTON PEACH AGAVERO ORANGE BOSTON PMINT SCHNPS AGAVERO TEQ. LIQUEUR BOSTON SOUR APPLE ALIZE RED PASSION BOSTON WATERMELON AMARETTO DIAMORE BRADY'S IRISH CREAM AMARETTO DISARONNO BRAULIO AMARO AMARO AMONTENEGRO BUSHMILLS BLACK BUSH AMARO RAMAZZOTI CAFE LOLITA AMARULA CREAM CAMPARI (750) AMERICAN HONEY CANTON GINGER ANCHO REYES CARAVELLA LEMONCELLO ANTIOQUENO AGUARDIENTE CARDAMARO APEROL CAROLANS IRISH CREAM ARROW BLK RASP CHAMBORD ART IN AGE SAGE CHAREAU ALOE LIQUEUR ART IN THE AGE ROOT CHARTREUSE GREEN ART IN THE AGE RUBARB CHARTREUSE YELLOW ART IN THE AGE SNAP CHERRY HEERING AVERNA CHILA ORCHATA AVION ESPRESSO COINTREAU B & B COINTREAU COINTREAU NOIR EMMETS IRISH CREAM CYNAR LIQUEUR EVAN WILLIAMS CHERRY DEK SOUR APPLE FABRIZIA LIMONCELLO DEK AMARETTO FARETTI BISCOTT DEK BANANA FERNET BRANCA DEK BERRY FUSION FERNET BRANCA MINT DEK BLOOD ORANGE FIREBALL DEK BLUE CURACAO
    [Show full text]
  • GZ Menu 2 Sided Legal
    ﺑية Daiquirí No. 4 BEER ﻣﻦ ﺑﺮﻣﻴﻞ Light Rum, Lime, Maraschino (Constantino Ribalaigua Vert, El Draft Floridita, Havana) Maine Beer Co. Peeper Pale Ale - 10 ﻛﻮﻛﺘﻴﻼت The Crafty and Elusive Elk Union Brewery Old Pro Gose - 8 Tequila, Mezcal, Falernum, Maraschino, Lime, Orange Bitters Two Roads No Limits Hefeweizen - 7 اﻷﺧﺮى (Daniel Warrilow, LA, 2011) اﻟﺘﻲ ﺑﺎﻟﻘﻨﻴﻨﺔ \ﻋﻠﺒﺔ Bottles/Cans Almaza Pilsner (Lebanon) - 7 Champs Elysées ﻧﺤﺒﻬﺎ النطقة الضراء Cognac, Chartreuse, Lemon, Angostura Bitters (Harry Craddock, Shepherd’s Lager (Palestine) - 8 Savoy Hotel, London, 1930) Carakale Gose (Jordan) - 9 Narragansett (Rhode Island) - 4 Penicillin WINE ﻟﻠﻜﻮﻛﺘﻴﻼﺕ ﺍ ﻟﺸﺮﻗﻴﺔ ﻧﺒﻴﺬ Scotch, Honey, Ginger, Lemon, Islay Whisky Float (Sam Ross, Milk اﺣﻤﺮ Honey, NYC, 2005) Red & - Ksara Reserve de Couvent (Lebanon) - 8 13 Aviation Kefraya Les Coteaux (Lebanon) - 11 Gin, Lemon, Maraschino, Crème de Violette (Hugo Ensslin, NYC, اﺑﻴﺾ White (1916 Ksara Merwah (Lebanon) - 8 El Presidente Shalauri Mtsvani Amber Kvevri Wine (Georgia) - 13 Aged Rum, Vermouth Blanc, Curaçao (Vista Alegre Club, Rosé وردي (Santiago de Cuba, 1919 - Ksara Sunset (Lebanon) - 8 Paper Plane Kayra Beyaz Kalecik Karası (Turkey) - 11 ﻓﻘﺎﻋﺎت Bourbon, Aperol, Amaro Nonino, Lime (Sam Ross, Milk & Honey, Bubbles NYC, 2007) Grandin Brut (France) - 9 Queen’s Park Swizzle Perrier-Jouët (Champagne) - 20/80 THE GREEN ZONE ﻋﺮق \راﻗﻰ Demerara Rum, Mint, Lime, Bitters (Queen’s Park Hotel, 1920, ARAK/RAKI Trinidad) Arak Ramallah -8 Middle Easern Cocktails Jungle Doctor Arak Brun -10 Doctor Bird Jamaican Rum, Campari,
    [Show full text]
  • Our "7X7" Cocktail Menu by Bvhospitality Pays Playful Homage to San Francisco's 7-By-7-Mile Area, Featuring 7 Thematic Categories with 7 Cocktails in Each
    OUR "7X7" COCKTAIL MENU BY BVHOSPITALITY PAYS PLAYFUL HOMAGE TO SAN FRANCISCO'S 7-BY-7-MILE AREA, FEATURING 7 THEMATIC CATEGORIES WITH 7 COCKTAILS IN EACH @VILLONSF Some of our cocktails contain raw egg. Consuming raw egg may increase your risk of foodborne illness. 1 To support employee benefits, a 4.5% SF mandate surcharge is added to all checks. For parties of 8 or more, a 20% suggested gratuity is added. 7 X PROPER WE MADE THESE UP, SO BE NICE 14 each COMME ÇI COMME ÇA CORRAL Où sont partis tous les cowboys? Rye, Brandy, Jägermeister, Crème de Pêche, Bitters, Served on the Rocks LINCOLN HIGHWAY In 1913, Carl G Fisher completed construction of the first transcontinental roadway, running from Times Square, New York to Lincoln Park, San Francisco. The drive took three hours less than getting across the Bay Bridge at 5:30 on a Tuesday. Apple Brandy, Ancho Reyes, Absinthe, Cinnamon, Lemon. Served on Crushed Ice. EARTHQUAKE PROOF (We are not liable for the veracity of this claim.) Tequila, Crème de Cacao, Lime, Coca-Cola, Served Long with a Salty Rim BILLY LE KID From a town known as Oyster Bay, Long Island. Tequila, Lillet, Peach, Lime, Served Up VER SALES They may not pronounce French right in Kentucky, but they make some lovely things to drink. Which we think means they have their priorities straight. Bourbon, Sweet Vermouth, Raspberry, Lemon, Ginger Ale, Served Long THE UMBRELLAS Why are there so many umbrellas in turn of the century paintings? Did it rain more, or did no one know how to draw the tops of heads? Vodka, Blanc Vermouth, Maraschino, Crème de Violette, Lime, Served Up GRAND PRIX Like the famous car race: tall, red, cold, and bitter.
    [Show full text]
  • Drinks Drinks Drinks
    Libations CordialsAPEROL 13 CAMPARI 13 AVERNA 14 RAMAZOTTI 15 AMARO NONINO15 FERNET BRANCA 14 CARDAMARO 13 ITALICUS 13 SUZE 14 CELLINI LIMONCELLO 13 And They’re Off! GREEN CHARTRUESE 16 YELLOW CHARTRUESE 16 CHINA-CHINA 14 CAPPELETTI 13 A proper Saratoga Summer is upon us. We can be social without being distant. We are CYNAR 14 not legally mandated to eat food at bars. GRAND MARINIER 14 And we will finally be able to enjoy a day GENEPY 13 at the Track or an evening at SPAC. For BYRRH 11 this menu we embrace the motto of Saratoga Springs: Health, History, Horses. ESCUBAC 13 PASUBIO 12 The Health section is filled with delicious PERNOD ABSTINTHE 14 libations that not only taste good but are good for you…As much as alcohol can be ROCKY’S MILK PUNCH 13 anyway. For the history portion, we pay CLEAR CREEK PEAR BRANDY 11 homage to cocktails and spirits that you CLEMENT CREOLE SHRUB 12 may not have experienced but hold a PISCO 100 15 significance in cocktail culture. The third “H” celebrates a pastime that is synonymous ALEXANDER GRAPPA 12 with O.P. ANDERSSON AQUAVIT 14 summertime in Saratoga Springs: Horses. DRAMBUIE 13 Giddy Up and enjoy one of these beautifully BAILEY’S IRISH CREAM 12 crafted cocktails, each named after a great Thoroughbred of the past, present and MOLINARI SAMBUCA 12 future. KAHLUA 13 D.O.M. BENEDICTINE 12 Its Post Time! FRANGELICO 12 LUXARDO AMARETTO 13 Cheers, LICOR 43 13 Tim Everhardt PLYMOUTH SLOE GIN 13 Bar Manager Non-AlcoholicSODA 2 STILL OR SPARKLING SARATOGA WATER 8 COLD BREW ICED TEA 3 FRESH SQUEEZED JUICE 8 HOUSE TEA 5 AMERICANO OR ESPRESSO 4 CAPPUCCINO OR LATTE 5 SingleYAMAZAKI Malt 12YR 30 Health SUNTORY TOKI 17 SUPER-MOJITO 17 BY TIM EVERHARDT SINGLETON 12YR 13 bacardi superior, acai.
    [Show full text]
  • Seasonal 8/19
    STARTERS CHILLED SUMMER GAZPACHO | 12 served with avacado toast, shaved summer squash, cherry tomatoes, basil FRIED CABBETTES | 14 sesame Korean chili aioli, pickled ginger, scallions SAUTÉED GULF SHRIMP | 14 FRESH SHUCKED OYSTERS | 3 EACH coconut green curry, yellow wax beans, crispy noodles, with mignonette Nuoc Cham kohlrabi ROASTED GREEN BEAN SALAD | 13 EAST COAST: salty, briny, mineral driven black pepper soy glaze, furikake, yuzu-apples, cilantro WEST COAST: crisp, fruity, vegetal *house hot sauce upon request PARISIAN GNOCCHI | 14 braised salami bolognese, roasted and pickled sweet peppers, toasted bread crumbs, herb salad HEIRLOOM TOMATO SALAD | 14 watermelon, greens, cucumber, feta, yuzu HOUSE CHARCUTERIE PLATE (serves 2-3) | 25 ask your server about today’s selections. ENTRÉES ROASTED HEIRLOOM SUMMER SQUASH | 19 braised chickpeas, olive-pistachio tapenade, crispy onion, basil NIMAN RANCH FLAT IRON | 29 smoked baba ghanoush, summer squash falafel, walnut-eggplant caponata, roasted cherry tomatoes AGED DUCK BREAST | 31 dill spätzle, braised kale, roasted spring onion, cherry duck jus BRAISED PORK BELLY | 26 romesco, red new potatoes, charred leeks, roasted sweet peppers SWEET CORN LINGUINI | 21 tomato-walnut pesto, corn butter, Pecorino Romano, basil ROASTED HALIBUT | 32 lemon polenta, roasted broccoli, almond-tarragon pesto, pickled kohlrabi Cobble Hill selects food wisely for our menu, incorporating local growers and suppliers. Please inform your server of any dietary restrictions, as menu items contain unlisted ingredients. Vegetarian/vegan/gluten-free requests will be happily accommodated. Our chefs can customize dishes based off of current menu offerings. *Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
    [Show full text]