DOCSLIB.ORG

Albino 101 Cocktails List

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read 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, Brown Sugar, Soda Water Bitter Lagoon Vodka, DCSL White label arrack, lime wedges, Mint, Brown sugar, Bitter lemon Island Soul Gin, DCSL White label arrack, lime juice, Gooseberry juice, Sprite Meedhoo Affair Vodka, DD Arrack, Cranberry Juice, Pineapple Juice DDG DD Arrack, Ginger Ale, Grenadine 2nd One Vodka, Old Arrack, Orange Juice, Lime Juice, Mango Juice Fizzy Arrack DD Arrack, Blackcurrant Puree, Sparkling Wine Sunrise Mimosa Old Arrack, Orange Juice, Sparkling Wine Meedhoo Brunch DCSL White label arrack, Orange Juice, Sparkling Wine Fun @ Albino DCSL White label arrack, DD Arrack, Peach syrup, Blackcurrant, Orange Juice Blue Wave DCSL White label arrack, Blue Curacao, Pineapple Juice Silver Sunset Vodka, DD Arrack, Orange Juice Meedhoo Sadava DCSL White label arrack, Midori, Narikela, Pineapple juice Passion Dry White Rum, Narikela, Passion Juice Drink of Paradise White Rum, Narikela, Pineapple Juice, Galliano Hot Summer Night Vodka, V.S.O.A Arrack, Passion Fruit Juice Sri Lankan Love Tequila, DD Arrack, Pineapple juice, Lime Juice Lagoon DCSL White label arrack, Blue curacao, Midori, Pineapple Juice Coffee Cooler DD Arrack, Coffee Liqueur, Fresh Cream, Coffee, Simple Syrup Meedhoo Highball Gin, V.S.O.A Arrack, Orange Juice, Ginger ale Ginger & Arrack Fizz DCSL White label arrack, Lime Juice, Sugar Syrup, Ginger ale Lankan Dream DCSL White label arrack, Lime Juice, Sugar syrup, Soda water Old is Gold DD Arrack, lime juice, Passion Fruit Juice, Grenadine, Soda water Slow Flow DCSL White label arrack, Lime Juice, Ginger ale Tamarac DD Arrack, Tamarin Puree, Chocolate sauce, Sweet & sour mix INTERNATIONAL CLSSICS Kamikaze Vodka, Triple sec, Lime Juice, simple syrup Screwdriver Vodka, Orange Juice Matropolitan Brandy, Sweet Vermouth, Simple Syrup White Cuba Libra White Rum, Coca Cola Sangria Red wine, Triple sec, Chopped fruit, Fizzy orange Cosmopolitan Vodka, Triple Sec, Cranberry Juice, Lime Juice Mai Tai White Rum, Dark Rum, Triple Sec, Pineapple Juice, Orange Juice, Lime Juice, Grenadine Long Island Ice Tea Vodka, White Rum, Gin, Triple Sec, Tequila, Lime juice, Coca cola Blue Lagoon Vodka, Blue Curacao, Sprite Sex on the beach Vodka, Peach, Orange Juice, Cranberry Juice Tom Collins Gin, Lime Cordial, Simple Syrup, Soda water Pina Colada White Rum, Pineapple Juice, Coconut cream Black Russian Vodka, Kahlua Singapore Sling Gin, Cherry Brandy, Cointreau, Lime Juice, Pineapple Juice, Grenadine Gimlet Gin, Lime Cordial Gin Sling Gin, Lime Juice, Sugar Syrup Between the Sheet White rum, Brandy, Cointreau, Lime juice Bloody Mary Vodka, Worcestershire sauce and tabasco, lime juice, tomato juice, salt & pepper DAIQUIRI COLLECTION CLASSIC OR FROZEN Mango Daiquiri Mango puree, White Rum, Lime Juice Passion Daiquiri Passion puree, White Rum, Lime Juice Pineapple Daiquiri Pineapple Puree, White Rum, Lime Juice Lime Daiquiri Lime Juice, Simple Syrup, White Rum MAGARITA COLLECTION CLASSIC OR FROZEN Mango Margarita Mango puree, Tequila, Triple sec, Lime Juice Passion Margarita Passion puree, Tequila, Triple sec, Lime Juice Pineapple Margarita Pineapple Puree, Tequila, Triple sec, Lime Juice Orange Margarita Orange Puree, Tequila, Triple sec, Lime Juice Lime Margarita Lime Juice, Tequila, Triple sec, Simple Syrup TINI COLLECTION Classic Gin Martini Gin, Dry vermouth Vodka Martini Vodka, Dry Vermouth Apple Martini Vodka, Dry Vermouth, Green apple syrup Blue – Tini Gin, Dry Vermouth, Blue Curacao, Simple Syrup Pineapple & Ginger Martini Vodka, Pineapple Juice, Muddled ginger Star – Martini Vodka, Passion fruit Juice, Sprite Barman’s Special Deep Sea Vodka, Lime Juice, Passion Fruit, simple syrup Sun Rise Vodka, Sprite, Grenadine Syrup Sea Breeze Gin, Apricot Brandy, Lime Juice, Grenadine, Soda water Summer Rain Vodka, Black Current Juice, Apple Juice Midori Sour Gin, Midori, Lime Juice, Simple Syrup Blue Sea Gin, Vodka, Blue Curacao, Lime Juice, Sprite Nelli Fizz Gin, Nelli, Lime Juice, Tonic water Gin Punch Gin, Chopped Cucumber and Orange, Mint Leaves, Tonic Water Caipiroska Vodka, Lime Wedges, Brown Sugar, Soda water Caipirissima Bacardi, Lime Wedges, Brown Sugar, Soda water Bey Breeze Vodka, Cranberry Juice, Pineapple Juice Island Cooler Dry vermouth, Ginger ale, Grenadine Mango Cooler Vodka, Cointreau, Orange Juice, Lime Juice, Mango Juice Kir Royale Crème de cassis, Sparkling wine Kir Crème de cassis, White wine Blackcurrant Sparkle Blackcurrant Puree, Sparkling wine Fancy Fix Lime Juice, Sugar Syrup, Sparkling wine Long Tall Tower Vodka, Blue Curacao, Pineapple Juice Melon Ball Midori, Vodka, Pineapple Juice Meedhoo Fun White Rum, Triple Sec, Passion fruit Juice Mexican Love Tequila, Bacardi, Pineapple juice, Lime Juice Green Bag Bacardi, Blue curacao, Midori, Pineapple Juice Ginger Fizz Gin, Lime Juice, Sugar Syrup, Ginger ale Mocktails Cinderella Mix Fruit Juice, Lime Juice, Grenadine, Soda Water Fruit Cup Orange Juice, Pineapple Juice, Mango Juice, Chopped Fruits Jungle Cooler Pineapple Juice, Orange juice, Passionfruit juice, Coconut Cream Berry Berry Strawberry, Raspberry, Sprite Orange Fizz Orange Juice, Lime Juice, Soda Water Surfing Banana Pineapple Juice, Mango Juice, Banana Syrup Apple Cocktail Apple Juice, Orange Juice, Grenadine Peach Iced Tea Chilled Black Tea, Peach, Lime Juice, Simple Syrup Mangi Passi Passion Fruit Juice, Mango Juice, Lime Juice, Bitter lemon Lemonate Mint, Lime Juice, Simple Syrup, Soda water Beer (Served by the glass) Lion Draft Aperitifs Pernod Pimm’s Cinzano Bianco Cinzano Rosso Campari Bitter Sherry / Port Harvey’s Bristol Cream Tio Pepe Fino Fine Ruby Port Arrack Double Distilled Old Arrack VSOA White Label Whisky Johnny Walker Black Chivas Regal, 12 Years Glenfiddich, 12 Year Jack Daniel’s Teachers Highland Cream Jim Beam Bourbon Vat 69 William Grants Whisky Brandy St. Remy V.S.O.P Gold Napoleon Gin Gordon’s Beefeater Bombay Sapphire Gilbey's Gin Wenneker Original London Dry Gin Rum Bacardi Blanco Bacardi Gold Captain Morgan Dark Havana Club Vodka Absolute Blue Stolichnaya Smirnoff Red Nemiroff Citron Nemiroff Green Apple Nemiroff Original Sparkling Wine by the glass Don Luciano Charmat White brut Spain White Wine by the glass Hardy's 'VR' chardonnay Australia France B&G Partagar rare blended France South Africa Garland Crest chardonnay Spain Las Moras Intis chardonnay – chenin blanc Argentina Argentina Cantina di Soave chardonnay – garganega Italy Chille South Africa Chucaro Chardonnay Chile Darling chenin blanc- Savignong blanc South Africa Perly Bay rare blended South Africa Red Wine by the glass Fruit Orchestra Pinotage - malbec South Africa B&G Partagar rare blended France CASA Subercaseaux cabernet sauvignon Chile Chucaro cabernet sauvignon Chile Garland Crest shiraz Spain Las Moras Intis merlot – malbec Argentina Argentina Cantina di Soave merlot - corvina Italy Hardy's 'VR' Shiraz Australia Rose Wine by the glass Pearly Bay South Africa Cappo Tempranillo Spain B&G Partagar Rose France Seasonal fresh fruit juices Orange Juice Papaya Juice Pineapple Juice Watermelon Juice Aerated water Coca cola Diet cola Sprite Fanta Bitter lemon Tonic water Please note the following (Not included in the all-inclusive premium package. Extra charges applicable) Drinks consumed after midnight. Drinks consumed during excursions. No alcohol will be served to anyone below 18 years of age. .
Load more

Recommended publications
  • 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]
  • 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]
  • 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]
  • Drinks House Classics Sharing
    Drinks house classics sharing Arrack Attack no 2...................9.5 Ceylon Arrack - Fresh Lime - Cucumber - Glass/Bottle - House Punch............10/36 Spicy Ginger Beer - Turmeric Serves 4 Ceylon Arrack - Dilmah Tea - Mango - Ginger - Green Apple - Nutmeg George Gardner (G+T) ................9.5 Tanqueray Gin - Mango Leaf - Lemongrass - Kaffir Lime Leaf - Tonic Water Glass/Bottle - Jungle Negroni..............11/41 Serves 4 Toddy Tapper (Part 2).................10 Tanqueray Gin - Pineapple - Sweet Vermouth - Tapatio Tequila - Smoky Mezcal - Pineapple Bark - Campari - Lime Peel Fresh Lime - Coconut Blossom Pickle - Acharu One Pot Sour..........................11 Johnnie Walker Black - Lemon - Mace - Rice Syrup - Egg White - Truffle beers Lion Lager...........................................5 Master Blaster........................10 Lion Brewery - Sri Lanka - 4.8% Buffalo Trace – Amrut Fusion - Tobacco - Cinnamon - Coconut Ice Puffin Tears IPA...................................5.5 Harbour Brewing - Cornwall - 5.5% Lion Stout ..........................................6 Rosé Smash...........................9.5 Lion Brewery - Sri Lanka - 8.8% Tanqueray - Rosé Vermouth - Watermelon Shrub - Vetiver Grass - Mint Urban Orchard Cider................................5.5 Hawkes - England - 4.5% sparkling wine 125ml/750ml Rosé wine 125ml/375ml/750ml Prosecco, Sacchetto, Vini Fili, Brut, Italy NV..............6.5/35 D’Alamel Reserva, Bournet-Lapostolle, Rapel Valley, Dry - Medium Body - Apple - Grapefruit - Elderberry Chile 2018.................................................6/18/36
    [Show full text]
  • ALCOHOLIC BEVERAGES in INDIA Dacca Division, Populated Mostly by Muslims by Sir R
    Special Articles ALCOHOLIC BEVERAGES IN INDIA Dacca division, populated mostly by Muslims By Sir R. N. CHOPRA, c.i.e., m.a., m.d., sc.d., (67 per cent). This area is mainly agricultural, and of alcohol on f.r.c.p. (Lond.) therefore the consumption is, the much lower here than in the other colonel, i.m.s. (Retd.) whole, parts of the province. G. S. CHOPRA, m.b., b.s. Pachwai or handia or mama, i.e., fermented liquor and brewed from rice or millet, is drunk chiefly by the both I. C. CHOPRA, m.r.c.s. (Eng.), l.r.c.p. (Lond.), aboriginal tribes in several districts and is used as a stimulant and as a food. It is the favourite drink d.t.m. (Cal.) of the lower classes, particularly the aboriginals. {From the School of Tropical Medicine, Calcutta) Except in Darjeeling, where pachwai is chiefly made from millet, rice is mainly used for its production. Part II Free home-brewing of pachwai is permitted only f?r private to the tribes in a few in consumption aboriginal Consumption of country spirits and beers districts during the annual Bandhana and Pons different provinces Sankranti festivals. Wanchu, a variety of fermented liquor, prepared from is sometimes used by the In this section an is made to review rice, attempt Chinese in Calcutta on ceremonial occasions for which the present position of the use of different temporary permission is obtainable. alcoholic beverages in different provinces with special reference to the conditions which deter- Table VI mine their in these areas.
    [Show full text]
  • Dr. Babasaheb Ambedkar Writings & Speeches Vol. 4
    Babasaheb Dr. B.R. Ambedkar (14th April 1891 - 6th December 1956) BLANK DR. BABASAHEB AMBEDKAR WRITINGS AND SPEECHES VOL. 4 Compiled by VASANT MOON Dr. Babasaheb Ambedkar : Writings and Speeches Vol. 4 First Edition by Education Department, Govt. of Maharashtra : October 1987 Re-printed by Dr. Ambedkar Foundation : January, 2014 ISBN (Set) : 978-93-5109-064-9 Courtesy : Monogram used on the Cover page is taken from Babasaheb Dr. Ambedkar’s Letterhead. © Secretary Education Department Government of Maharashtra Price : One Set of 1 to 17 Volumes (20 Books) : Rs. 3000/- Publisher: Dr. Ambedkar Foundation Ministry of Social Justice & Empowerment, Govt. of India 15, Janpath, New Delhi - 110 001 Phone : 011-23357625, 23320571, 23320589 Fax : 011-23320582 Website : www.ambedkarfoundation.nic.in The Education Department Government of Maharashtra, Bombay-400032 for Dr. Babasaheb Ambedkar Source Material Publication Committee Printer M/s. Tan Prints India Pvt. Ltd., N. H. 10, Village-Rohad, Distt. Jhajjar, Haryana Minister for Social Justice and Empowerment & Chairperson, Dr. Ambedkar Foundation Kumari Selja MESSAGE Babasaheb Dr. B.R. Ambedkar, the Chief Architect of Indian Constitution was a scholar par excellence, a philosopher, a visionary, an emancipator and a true nationalist. He led a number of social movements to secure human rights to the oppressed and depressed sections of the society. He stands as a symbol of struggle for social justice. The Government of Maharashtra has done a highly commendable work of publication of volumes of unpublished works of Dr. Ambedkar, which have brought out his ideology and philosophy before the Nation and the world. In pursuance of the recommendations of the Centenary Celebrations Committee of Dr.
    [Show full text]
  • The Optimization of the Ambonese Arrack Fermentation Using Co-Culture Pichia Polymorpha and Kloeckera Javanica
    BIODIVERSITAS ISSN: 1412-033X Volume 21, Number 7, July 2020 E-ISSN: 2085-4722 Pages: 2900-2906 DOI: 10.13057/biodiv/d210705 The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica FERYMON MAHULETTE1,♥, DEA INDRIANI ASTUTI2 1Biology Education Program, Faculty of Teacher Training and Education, Universitas Pattimura.Jl. Ir. M. Putuhena, PokaCampus, Ambon 97233, Maluku, Indonesia. Tel.: +62-911-3825203, ♥email: [email protected] 2School of Life Sciences and Technology, Institut Teknologi Bandung. Jl. Ganesa No. 10, Bandung 40132, West Java, Indonesia Manuscript received: 11 May 2020 Revision accepted: 5 June 2020. Abstract. Mahulette F, Astuti DI. 2020. The optimization of the Ambonese arrack fermentation using co-culture Pichia polymorpha and Kloeckera javanica. Biodiversitas 21: 2900-2906. The fermentation process of the Ambonese arrack is still uncontrollable. As various microbes are involved in the fermentation, which causes inconsistent production of ethanol content. This research aimed to optimize the production of the Ambonese arrack using Pichia polymorpha and Kloeckera javanica in inoculum ratios of 1:1, 1:2, and 1:3. The number of yeast cells and chemical characteristics were observed every three hrs up to 24 hrs. The ethanol content of the fermented coconut sap and the arrack was measured using the titration and Gas Chromatography-Mass Spectrophotometry (GC-MS) methods, respectively. The numbers of P. polymorpha and K. javanica cells at 15 hrs of fermentation were 9.9 log CFU/mL and 10.7 log CFU/mL, respectively. The reducing sugar content decreased from 525 mg/L to 296 mg/L, while the pH from 6.46 to 4.82.
    [Show full text]