DOCSLIB.ORG

Download a PDF of This Information Here

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Download a PDF of This Information Here OTA AAG at T AA 55 ulton arket hicago, 007 theaviary.com eventsthealineagroup.com The Aviary is The Alinea Group’s cocktail lounge concept. Our specialty cocktails are certainly the star of the show at Aviary; think presentations that utilize Bunsen burners, slingshots, and lots more. Our cocktails engage all senses and our chefs create light, accompanying bites to complement the drinks. The Aviary welcomes parties of up to 100 with the purchase of the following packages. All packages include your choice of cocktails and accompanying food. STANDARD PACKAGE (starting at $95 per person) COCKTAIL MENU A Jesus Can’t Hit a Curveball serrano, chareau, celery, chartreuse, gin Passion of the Ice orange, allspice, scotch, rum, passionfruit Wake & Bake saffron, bergamot, blood orange, american whiskey COCKTAIL MENU B Careless Whisperer violet, coconut, cherry, gin L.A.M.B. thai chile, green tea, citrus, shochu, lemongrass In The Rocks aviary mrdc rye, benedictine, vermouth, cognac SNACKS & BITES Truffled Popcorn t ruffle, truffle, truffle Crispy Pork Skin salt & vinegar, spiced corn dip, cilantro Scallop Ceviche avocado puree, lime, cilantro Prime Ribeye Tartare mustard aioli, baguette crostini, scallions ADD-ONS Jamon Iberico “Volcanos” r omanesco, bread baskets | $50 per order Cocktail | $15 per guest Food | $10 per guest eserve ackage (Starting at $5 per person) OTA hoice of our Jesus an’t it a urveball serrano, chareau, celery, chartreuse, gin areless hisperer violet, coconut, cherry, gin legant ictory Over Oil cucumber, mastiha, gin, olive oil Passion of the Ice orange, allspice, scotch, rum, passionfruit oaded to the Gunwalls mace, pineapple, hazelnut, batavia arrack L.A.M.B. thai chile, green tea, citrus, shochu, lemongrass Wake & Bake saffron, bergamot, blood orange, american whiskey In the Rocks aviary mrdc rye, benedictine, vermouth, cognac OT AT hoice of Three rispy ork kin salt & vinegar, spiced corn dip, cilantro Truffled opcorn truffle, truffle, truffle ushpuppies goat cheese espuma, rosemary, espelette Octopus rouette caramelized onion mayo, pickled ginger, scallions Black Truffle plosion parmesan, romaine, truffle per guest O ATh oice of Three Oysters on the half shell, mignonette, hot sauce | per guest rime ibeye Tartare mustard aioli, baguette crostini, watercress callop eviche avocado puree, lime, cilantro hicken iver ousse brioche, pickles, seasonal gelee ild ushroom onserva taleggio, rice wrapper, chervil T Can sub for any 1 ot or old option ce ream undae tation vanilla ice cream with ALL the fixings aramelized Banana ups puffed rice, sake milk sherbert, mountain berries A-O amon berico olcanos romanesco, bread baskets | per order ocktail 1 per guest ood 1 per guest remium ackage (Starting at $5 per person) OTA hoice of ive OT AT hoice of our rispy ork kin esus an’t it a urveball serrano, chareau, celery, chartreuse, gin salt & vinegar, spiced corn dip, cilantro Truffled opcorn areless hisperer violet, coconut, cherry, gin truffle, truffle, truffle ushpuppies legant ictory Over Oil cucumber, mastiha, gin, olive oil goat cheese espuma, rosemary, espelette Octopus rouette caramelized onion mayo, pickled ginger, scallions Passion of the Ice orange, allspice, scotch, rum, passionfruit Black Truffle plosion oaded to the Gunwalls mace, pineapple, hazelnut, batavia arrack parmesan, romaine, truffle per guest uck onfit izard taff avenues, knickerbocker, pisco punch, nui nui sour cherry, puffed barley, sage L.A.M.B. thai chile, green tea, citrus, shochu, lemongrass n the ocks aviary mrdc rye, benedictine, vermouth, cognac O AT hoice of our Wake & Bake saffron, bergamot, blood orange, american whiskey Oysters on the half shell, mignonette, hot sauce | per guest rime ibeye Tartare mustard aioli, baguette crostini, watercress callop eviche avocado puree, lime, cilantro hicken iver ousse brioche, pickles, seasonal gelee ild ushroom onserva taleggio, rice wrapper, chervil T Can sub for any 1 ot or old option ce ream undae tation vanilla ice cream with ALL the fixings aramelized Banana ups puffed rice, sake milk sherbert, mountain berries A-O amon berico olcanos romanesco, bread baskets | per order ocktail 1 per guest ood 1 per guest.
Load more

Recommended publications
  • 400 Refreshing Punch Recipes
    TABLE OF CONTENTS 1. Yellow Fruit Punch 2. Zesty Punch Sipper 3. Wassail Punch 4. Watermelon Punch 5. What Hit Me Punch 6. Whisky Punch 7. White Grape~ Tangerine~ & Asti-Spumante Punch 8. White House Pink Fruit Punch (En) 9. White Sangria Punch (Nonalcholic) 10. "No Punch" Champagne 11. "Sting-Like-A-Bee" Punch 12. 1, 2, 3, Punch 13. 4-Fruit Wedding Punch 14. 7-Up Punch 15. Alkoholfreier Planter`s Punch 16. Aloha Fruit Punch 17. Amber Cider Punch 18. Amelia Island Punch 19. Angelfrost Punch 20. Annie's Rosemary Fruit Punch 21. Apple Orchard Punch 22. Apple Slush Punch 23. Apricot Punch 24. Apricot Mist Punch 25. Artillery Punch 26. Artillerymen's Punch 27. Atlanta Coffee Ice Cream Punch 28. Aunt Cindy's Punch 29. Aunt Louise's Wassail Punch 30. Autumn Apple Punch 31. Autumn Punch 32. Aztec Punch 33. Banana Punch 34. Banana-Orange-Pineapple Punch 35. Becky's Wedding Punch 36. Bernice's Holiday Punch 37. Berry Colada Punch 38. Billy Clude Punch 39. Brandy Milk Punch 40. Bridal Fruit Punch (Non-Alcholic) 41. Bridal Sweet Punch 42. Brides Lunch Punch 43. Brown Cow Punch 44. Bubbling Jade Punch 45. Canadian Punch 46. Caribbean Guava Punch 47. Champagne Fruit Punch 48. Champagne Punch 49. Chatham Artillery Punch 50. Cheery Cherry Punch 51. Cherry Tea Punch 52. Chocolate Punch 53. Christmas Cherry Berry Punch 54. Christmas Cranberry Punch 55. Christmas Party Punch 56. Christmas Rum Punch 57. Christmas Snow Punch 58. Cider And Brandy Punch 59. Cider Fruit Punch A La Normande 60. Cider Punch 61.
    [Show full text]
  • COCONUT Post-Harvest Operations
    COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ......................................................................................................
    [Show full text]
  • Batavia Arrack Van Oosten Batavia Arrack Van Oosten
    Batavia Arrack van Oosten Batavia Arrack van Oosten An Indonesian spirit essential to colonial-era Punch. An Indonesian spirit essential to colonial-era Punch. Made from fresh sugar-cane juice and fermented Made from fresh sugar-cane juice and fermented red rice, resulting in a spirit that combines a smoky red rice, resulting in a spirit that combines a smoky fruitiness with a vegetal funk. fruitiness with a vegetal funk. v Unique flavor profile soaks up tea, lemon and v Unique flavor profile soaks up tea, lemon and sugar in the traditional Punch bowl sugar in the traditional Punch bowl v Bottled at elevated proof without aging v Bottled at elevated proof without aging v Adds depth to cocktails; try as the base of a v Adds depth to cocktails; try as the base of a long drink with ginger beer or tonic long drink with ginger beer or tonic Raffles Cocktail Raffles Cocktail Build in a collins glass Build in a collins glass filled with ice: filled with ice: 1.5 oz Batavia Arrack 1.5 oz Batavia Arrack van Oosten van Oosten 3 oz ginger ale 3 oz ginger ale 0.75 oz lime juice 0.75 oz lime juice More at alpenz.com More at alpenz.com Batavia Arrack van Oosten Batavia Arrack van Oosten An Indonesian spirit essential to colonial-era Punch. An Indonesian spirit essential to colonial-era Punch. Made from fresh sugar-cane juice and fermented Made from fresh sugar-cane juice and fermented red rice, resulting in a spirit that combines a smoky red rice, resulting in a spirit that combines a smoky fruitiness with a vegetal funk.
    [Show full text]
  • Coconut/Cashew Feni
    5 COCONUT/CASHEW FENI PRODUCT CODE : N. A. QUALITY AND STANDARDS : The unit may produce the products as per the following B.I.S. Specifications:— 1. Country Spirit (Distilled) IS 5287:1978 2. Methods of Sampling for Alcoholic Drinks IS 3753:1967 3. Methods of test for alcoholic drinks IS 3752:1967 PRODUCTION CAPACITY : Cashew/Coconut Feni 65000 bottles @Rs.130 per bottle Value : Rs. 84.50 MONTH AND YEAR : March, 2003 OF PREPARATION PREPARED BY : Small Industries Service Institute, 65/1 GST Road, Guindy, Chennai -600 032. Phone Nos: 2341011-13 Fax: 2341014 E-mail: [email protected] INTRODUCTION manufacturing ‘Cashew Feni’ and ‘Cashew Arrack’ can be encouraged. Cashew Feni unlike Indian Made Since, this is a seasonal product, Foreign Liquor (IMFL) viz.; Brandy, coconut taddy can also be distilled in the Whisky, Rum, Gin etc, is not made by unit during off season to manufacture blending of spirits but is distilled coconut feni and coconut arrack. exclusively from the pure fermented juice of cashew apples, without addition MARKET POTENTIAL of any extraneous matter. Similarly, coconut feni is a product distilled from Cashew apple is a valuable source of pure coconut taddy. sugar, vitamins and minerals. It is It is estimated that about 22 lakhs observed that the Vitamin-C content in tonnes of cashew apple fruits are Cashew apple is five times more than available in the country. Most of the that in citrus fruits. The cashew feni has fruits are at present wasted and proved to be a foreign exchange earner practically not utilised by the industry in in Goa.
    [Show full text]
  • Arrack, Arak, Raki, Arkhi. This
    Oft-overlooked and very much misunderstood, arrack has played a key role in drinks history, say Anistatia Miller and Jared Brown arrack rrack, arak, raki, arkhi. This claim to the island in 1619. (The city was should be confusing. These are not renamed Djakarta following the Japanese A all the same spirit, and people have occupation in 1942). been getting them mixed up for as long Batavia arrack was immensely popular as international travel has brought them in early 18th century London. Considered to the attention of international travellers. superior to Caribbean rum, it was a higher- Arak and raki are Middle Eastern, grape- priced option for tavern-goers ordering based spirits that are flavoured with anise. punch. Punch came from India, brought Arkhi, from Mongolia, is distilled from to Britain, in the late 1500s, by sailors who koumis, fermented mare’s milk that is were enamoured of its remarkable flavour. frequently described as one of the least- Punch’s original base spirit was arrack. pleasant beverages ever consumed for A 1737 illustration of a satirically pleasure. And arrack was once a Hindi proposed monument to notorious Covent umbrella-term for all distilled spirits: Garden coffee house owner Tom King one intrepid explorer wrote, in 1825, featured casks of arrack and brandy, but ‘The natives call our gin, English arrack.’ no gin. Arrack was the drink of those who But arrack is not all spirits. It is one could afford better than the basics. very pleasant – and almost completely forgotten – liquor produced in India, CEYLON ARRACK Sri Lanka, Java, and the Philippines.
    [Show full text]
  • Take-Out BAR MENU
    Take-Out BAR MENU Bottled Wine SPECIALS Whiskey Cocktails White Wine 3-4 SERVINGS PER COCKTAIL CREAMY & RICH CHARDONNAY 170 cal per 7oz CALORIES SHOWN ARE PER SERVING CHERRY BLOSSOM LUCILLE’S PRIVATE RESERVE, CA 15.50 Maker’s Mark, Heering Cherry Liqueur, J. LOHR RIVERSTONE, ARROYO SECO, MONTEREY 17.00 vanilla syrup and lemon juice 259 cal 19.00 SONOMA-CUTRER, RUSSIAN RIVER RANCHES, 32.00 GENTLEMAN’S OLD FASHIONED SONOMA COAST Gentleman Jack Tennessee Whiskey, with muddled orange and cane syrup. Stirred and topped with a LIGHT, BRIGHT WHITES & ROSÉ 170 cal per 7oz dash of chocolate bitters 200 cal 22.00 CHARLES & CHARLES ROSÉ, 17.00 COLUMBIA VALLEY, WA Mix and Match MADDALENA RIESLING, MONTEREY, CA 16.25 4 COCKTAILS FOR $44! J VINEYARDS PINOT GRIS, CA 20.00 OYSTER BAY SAUVIGNON BLANC, 2-3 SERVINGS PER COCKTAIL 18.50 CALORIES SHOWN ARE PER SERVING MARLBOROUGH, NZ Choose from the selections below: BUBBLES & SPARKLY DRINKS 180 cal per 7oz CUCUMBER WATERMELON LEMONADE New Amsterdam Lemon Vodka, St-Germain LA MARCA PROSECCO, ITALY 17.00 Elderflower Liqueur, Monin Cucumber and our refreshing Watermelon Lemonade 220 cal 12.00 Red Wine BACK PORCH STRAWBERRY LEMONADE Skyy Infusions Wild Strawberry Vodka, triple sec BRIGHT & AROMATIC PINOTS 170 cal per 7oz and Lucille’s Strawberry Lemonade 270 cal 12.00 THE CRUSHER, CLARKSBURG, CA 17.00 5 RUM PUNCH Captain Morgan’s, Myers’s Dark, Bacardí Limón, ERATH, OREGON 32.00 Bacardí Superior and Malibu rums, mix with our signature tropical juice blend 300 cal 13.00 BOLD & INTENSE CABS 170 cal per 7oz TEXAS
    [Show full text]
  • Traditional Dietary Culture of Southeast Asia
    Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved.
    [Show full text]
  • Bar-Tender's Guide Or How to Mix Drinks
    JERRY THOMAS' BAR-TENDERS GUIDE НOW TO MIX DRINKS NEW YORK. DIС AND FITZGERALD, PUBLISHERS. THE BAR-TENDERS GUIDE; OR, HOW TO MIX ALL KINDS OF PLAIN AND FANCY DRINKS, CONTAINING CLEAR AND RELIABLE DIRECTIONS FOB MIXING ALL THE BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE MOST POPULAR BRITISH, FRENCH, GERMAN, ITALIAN, EUSSIAN, AND SPANISH RECIPES ; EMBRACING PUNCHES, JULEPS, COBBLERS, ETC., ETC., IN ENDLESS VARIETY. BY JERRY THOMAS, Formerly Principal Bar-Tender at the Metropolitan Hotel, New York, and the Planters' House, 81. Louis. NEW YORK: DICK & FITZGERALD, PUBLISHERS, No. 18 ANN STREET. Entered according to Act of Congress, in the year 1862, by DICK & FITZGERALD, In the Clerk's Office of the District Court of the United States, for the Southern District of New York. - Entered according to Act of Congress, in the year 1876, BY DICK & FITZGERALD, In the Office of the Librarian of Congress, at Washington, D. C. PREFACE. In all ages of the world, and in all countries, men have in­ dulged in "so­ cial drinks." They have al­ ways possess­ ed themselves of some popu­ lar beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should con­ tinue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drink not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor.
    [Show full text]
  • Specialty Cocktails | 12 Small Plates Clarified Milk Punch
    Fall/Winter MENU 2018 SPECIALTY COCKTAILS | 12 LUDIVINE OLD FASHIONED FIRESIDE BLISS Bourbon, Cold Brew and Citrus Oleo Sacchrum, Rye, Cognac, Lime Juice, Simple Syrup, Mint, Eucalyptus Green Chartreuse, Lemon Peel Bitters, Saline Solution, Orange Peel SLOE’S REVIVAL RETURN OF LIBERTY Sloe Gin, Vodka, Caperitif, Grapefruit Juice, Honey Syrup, Brandy, Bourbon, Spiced Amaro, Madeira, Cold Brew, Tonic, Grapefruit Twist Orange Essence SUGARED PLUM SANGAREE IMPEAR’D JULEP Gin, White Port, Ginger Syrup, Simple Syrup, Lemon Juice, Bourbon, Pear Eau De Vie, Manzanilla Sherry, Sparkling Plum, Lemon Essence Poached Pear Syrup, Brown Sugar, Mint BANANAS IN BERMUDA THE UPSWING Blackstrap Rum, Banana Liqueur, Licor , Simple Syrup, Year Old Rum, White Port, Cognac, Orange Bitters, Whipped Cream, Vanilla Wafer Shavings Honey Bitters, Lemon Zest PATERSON A TOAST TO HUGMAN Apple Brandy, Campari, Tawny Port, Spiced Pear Liqueur, Cava, Sparkling Poached Pear Syrup, Angostura Bitters, Orange Bitters, Candied Apple Apple Blossom Bitters, Lemon Essence THE CLASSICS | 12 MILLIONAIRE COCKTAIL #4 AMERICAN TRILOGY Aged Rum Blend No. , Sloe Gin, Apricot Liqueur, Rye, Applejack, Brown Sugar, Orange Bitters, Orange Peel House Grenadine, Lime Juice | CHARLESTOWN BRACER CLARIFIED MILK PUNCH 12 Cognac, Tawny Port, Simple Syrup, Heavy Cream, Egg Yolk CLARITY ARSENIC & OLD LACE Batavia Arrack, Ruby Port, Pineau de Charentes, Black Tea, Allspice Dram, Lime Juice, Orange Juice, Honey, Gin, Dry Vermouth, Crème De Violet, Absinthe Rinse, Cinnamon, Orange Wheel, Rosemary
    [Show full text]
  • Albino 101 Cocktails List
    Albino 101 Cocktails List ARRACK COCKTAILS SHOOTERS Passion Drop DD Arrack, Passion Fruit, Lime Juice Shark Attack DCSL White label arrack, Sweet & sour mix, Grenadine Blue Whale DCSL White label arrack, Blue Curacao, Sweet & sour mix DD DD Arrack, Nescafe, Simple syrup Right Click DCSL White label arrack, Sweet & sour mix, Angostura Bitter BLEND OF STASSENS Jasmine Giger DCSL White label arrack, Chilled Jasmine Green Tea, chopped ginger, Bitter lemon Wake me DD Arrack, Chilled black tea, Peach Syrup, Passion fruit, grenadine Speed Up DCSL White label arrack, Chilled Peppermint tea, Basil leaves, Sprite Last Call Old Arrack, Chilled black tea, Orange Juice, Strawberry Syrup, Soda water Ice Tea Mojito DCSL White label arrack, Chilled lemon tea, Lemon slices, Mint, Soda Water Narikela T Narikela, White Rum, Black Tea, Sugar Syrup, Passion Fruit Juice Citron T White Rum, Cointreau, Lemon juice, Sugar syrup, Stassen Earl grey tea Scotch T Scotch whisky, Green tea, sugar syrup, Lemon juice BLEND OF DCSL Meedhoo Breeze DCSL White label arrack, Old arrack, Lime Juice, Mint, Soda Water Deep Dive Vodka, Old Arrack, Black Current Juice, Apple Juice Lankan Pride DCSL White label arrack, Midori, Lime Juice, Simple Syrup Adaaran Beauty Gin, DCSL White label arrack, Gooseberry, Lime Juice, Tonic DD Lover DD Arrack, Narikela, Pineapple Juice, Mango Juice, Grenadine Arrack Sour Old Arrack, Lime Wedges, Simple syrup, Soda water Arrack Punch DD Arrack, Chopped Cucumber and Orange, Mint Leaves, Soda Water After Swim DCSL White label arrack, Lime Wedges,
    [Show full text]
  • Father's Alcohol Incidence and Its Effects on Behavioral Health Of
    Father’s alcohol incidence and its effects on behavioral health of children: Evidence from Attappady, India A Research Paper presented by: Karthika Baby Sujatha (India) in partial fulfilment of the requirements for obtaining the degree of MASTER OF ARTS IN DEVELOPMENT STUDIES Major: Economics of Development (ECD) Specialization: Econometric Analysis of Development Policies Members of the Examining Committee: Dr. Arjun S. Bedi Dr. Robert Sparrow The Hague, The Netherlands December 2019 1 i Contents List of Tables iv List of Appendices iv List of Figures iv List of Acronyms v Abstract vi Relevance to Development Studies vi Acknowledgement vii 1 Introduction 1 2 Literature review 3 2.1. Alcohol Prevalence among tribal population 3 2.2 Effects of father‘s alcohol consumption on child behavioral health 5 3 Conceptual framework 9 4 Context of the study 12 4.1 Features of the tribal groups 12 4.2 Socio-cultural aspects of the tribes 12 4.3 Traditional to Modern system 13 5. Methods 16 5.1 Study Design and Procedure 16 5.1.1 Survey Details 16 5.1.2 Research Instrument 17 5.1.3 Pilot study 18 5.1.4 Alcohol measurement, pour size, Types of alcohol varieties 18 5.1.5 Data Gathering procedure 19 5.1.6 Study period 20 5.1.7 Challenges 21 5.1.8 Data processing 21 5.1.9 Test for reliability 21 5.2 Research Questions and Empirical framework 21 6 Data and Descriptive Analysis 25 6.1 Main outcome variables and their measurement 25 6.2 Sample characteristics for men, Attappady, India 2019 26 6.2.1 Incidence of alcohol consumption and determinants 27 6.2.2
    [Show full text]
  • Bringing It Back Bar: How to Use Batavia Arrack Page 1 of 5
    PUNCH | Bringing It Back Bar: How to Use Batavia Arrack Page 1 of 5 Bringing It Back Bar: How to Use Batavia Arrack Every bar sports marginal bottles that elude even the most seasoned drink-makers. That is, until someone dusts them off and uses them in a new way. In "Bringing It Back Bar," we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: funky Batavia arrack. DECEMBER 21, 2015 story: PUNCH STAFF photo: VAN OOSTEN t’s not uncommon to find history repeating itself in the drink world: Ironic cocktails of old are I being dressed back up, punches have found a new place in the current cocktail revival and many of the world’s oldest and most storied spirits are making a comeback. Such is the case for Batavia arrack, a funky, molasses- and rice-based spirit that originated on the island of Java. Named after Java’s 17th-century, Dutch-colonized capital, Batavia arrack is among the oldest known distilled spirits, and one that pre-dates even rum (which would later supersede its predecessor in popularity and play a part in pushing Batavia to the back shelf). http://punchdrink.com/articles/bringing-it-back-bar-what-to-do-with-batavia-arrack-cocktai... 8/23/2016 PUNCH | Bringing It Back Bar: How to Use Batavia Arrack Page 2 of 5 Trade routes brought the spirit to the Western world, where Batavia arrack enjoyed a period of great popularity in the 18th and 19th centuries, establishing itself as an essential ingredient in punch—also a colonial import from the same region.
    [Show full text]