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Haus Alpenz Wine & Spirits Portfolio • 2014 v1

Haus AlpenzWine & Spirits Portfolio • 2014 v1


Dolin Dry - Vermouth de Chambéry Dolin Dry is distinguished by its light, fresh and clean profi le, which comes from a delicate wine base and more than thirty Alpine herbs. From its start in 1821, Dolin Vermouth de Chambéry has long been the benchmark for fi ne French Vermouth. Its fresh and elegant nose, subtle and complex palate is the profi le that made the 1:1 gin:dry vermouth Martini famous, and so often imitated by others. It is this style that in 1932 earned Chambéry France’s only Appellation d’Origine for Vermouth. Beyond mixed drinks, it is an ideal aperitif or accompaniment to raw shellfi sh, goat cheese or pesto. In cooking, Dolin Dry adds depth and an herbal character that normal white wine cannot.

Dolin Blanc - Vermouth de Chambéry

The clear, sweet Blanc variety of vermouth was fi rst created and made famous by Dolin in Chambéry long before Italian producers replicated the style as ‘Bianco’. The Blanc is famously served with a sliced strawberry, a splash of soda and a twist. There may be no better choice for coctails such as El Presidente or a Blond Negroni (see back cover). In other cocktails, Dolin Blanc pairs well with blanco tequila, unaged whiskey, or other fl avorful clear spirits. It is ideal for infusions of melon or other fruit, and an appetizing accompaniment to a wide variety of cheeses.

Dolin Rouge - Vermouth de Chambéry

Dolin Rouge imparts a lovely spicy palate amid its light and fresh profi le, with a clean fi nish to complement and not overwhelm a drink’s other components. More than fi fty herbs fl avor Dolin Rouge; its profi le is fi rm and balanced, without the excessive sweet or lingering aftertastes found in large commercial products. It makes for an exceptional Manhattan that does not bury the tastes of rye or bourbon, even at classic 1:1 proportions. In addition, Dolin Rouge and a twist pairs well with charcuterie or black olives and works perfectly in tomato or meat cookery.

Traditional categories: Americanogentian focused

Quinquina / Chinatoquinine (cinchona) focused

Vermouthwormwood focused

Four categories in the world of aromatized wines stand out for their enduring impact on and historical importance to classic drinks. The primary three focus on one specifi c botanical; wormwood for vermouth, gentian for Americano, and cinchona for quinquina or chinato. The term ver-mouth comes from the German word for wormwood - ‘vermut’ - recalling a Germanic tradition dating tothe middle ages of infusing wine with wormwood. Americano takes its name from ‘amaricante’, an Italian term for bitter. The French Quinquina (or Kina) and Italian Chinato both have cinchona as the prime botanical but have very diff erent traditions for the wine base. Italian chinato usually uses red wines, while French quinquina has a tradition of using wines or mistelle, a brandy fortifi ed grape juice. Vino Amaro may use diff erent botanical bases and is often considered the predecessor to the spirit-based products of today.

APER IT I F

France

17.5% Alc/Vol

3274 5

10 0

03791

13274510003798

375

ml

12 x

375

3274 5

10 0

03807

13274510003804

750

ml

12 x

750

W I NE

APER IT I F

France

16% Alc/Vol

3274 5

10 0

03821

13274510003828

375

ml

12 x

375

3274 5

10 0

03913

13274510003910

750

ml

12 x

750

W I NE

APER IT I F

France

16% Alc/Vol

5 0

21692 9

00756

5 0

21692 9

00756

375

ml

12 x

375

3274 5

10 0

03906

13274510003903

750

ml

12 x

750

W I NE

The Categories of Vermouthprovenance + varieties Vermouth di Torino

also Torino style + varietiesVermouth de Chambéry

four varietiesMarseilles Style

a few varietiesWest Coast/Modern

many varieties

In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are pro-tected designations of origin, Vermouth di Torino and Vermouth de Chambéry. Torino is famous for the “Italian Sweet Red,” the Vermouth di Torino, Torino-like and a wide variety of styles (see below). The Marseilles style is noted for a lightly wooded, oxidative vermouth with a slight madeira-like fi nish, made famous in the kitchen for deglazing and cream sauces. The West Coast/Modern styles had an uneven start post-war but today there is product of the fi ne quality and unique character we enjoy in US west coast wines. Chambéry is famous for a clean, light, and fl oral style. These qualities made possible (and famous) the Martini at 1:1 gin to dry vermouth. Chambéry and Dolin are also famous for creating the fi rst clear sweet vermouth, Dolin Blanc.

Vino Amaroother bitter focused

Aperitif/Aromatized Wines

Keeping these wines:

Versatile in application:Light, low alcohol spritz, with soda

or tonic

In a cocktail or other mixed drink

By the glass alone or paired with food

These are indeed wines, and fortifi cation does not keep them from oxidizing and losing their optimal taste. Because of their fresh wine bases, which by EU and US law must be a minimum of 75% wine, all aromatized wines are best kept chilled once opened and used within a few weeks of opening. If in doubt of an aperitif wine’s condition, let your nose be your guide, just as you would with any still wine.


APER IT I F

Italy

16% Alc/Vol

8007 1

17 0

10108

8007 1

17 0

11105

375

ml

12 x

375

8007 1

17 0

11327

8007 1

17 0

11419

750

ml

12 x

750

W I NE

APER IT I F

Italy

16.5% Alc/Vol

8007 1

17 0

16063

750

ml

8007 1

17 0

10061

12 x

750

W I NE

APER IT I F

Italy

16.5% Alc/Vol

8007 1

17 0

16067

750

ml

8007 1

17 0

10085

12 x

750

W I NE

APER IT I F

Italy

17% Alc/Vol

8 0

18571 0

11020

750

ml

8 0

18571 0

01021

12 x

750

W I NE

Cocchi Vermouth di Torino

For its 120th anniversary in 2011, the House of Cocchi resumed production of its ‘Storico’ original recipe Ver-mouth di Torino, fi rst off ered in 1891. In accordance with the requirements for Vermouth di Torino, Cocchi uses estate Moscato as the wine base, and vibrant, spicy bo-tanicals such as cocoa, citrus, and rhubarb. Cocchi Ver-mouth adds depth to a Negroni, and makes for a rich and fl avorful Manhattan. It is the perfect accompaniment to salumi and charcuterie. Vermouth di Torino stands apart as one of only two protected geographical indications of origin for vermouth.

Cocchi Americano Bianco

Made to the same recipe since 1891, this Moscato-based aperitif wine has long been a staple of Asti. While the Americano name implies a gentian focus, the wine also includes quinine and citrus for a fl avorful, refreshing profi le. In Piemonte it is served chilled with ice, a splash of soda and a peel of orange. Cocchi Americano Bianco’s combination of fruit, spice and bitter undertones can perfect a number of classic mixed drinks. This same profi le makes it splendid pairing with all kinds of nuts, charcuterie and cheeses.

Cocchi Americano Rosa

Throughout its history, Giulio Cocchi has used the aperi-tif wine Americano profi le to highlight the fi ne aromatic grapes of Piemonte. Here the Brachetto d’Acqui wine base provides the white rose and rich berry notes as the famous sparkling wine of the same variety, while the traditional bitter base with ginger provide a rounder profi le. The fl oral, spicy character of Cocchi Rosa is ideal with soda and a lemon or grapefruil peel or in cocktails incorporating a wide variety of fruits. It may also be the perfect match for Parmigiano-Reggiano.

Aperitivo Cappelletti

The Aperitivo Cappelletti, endearingly known locally as just “Specialino”, may be the oldest style of the classic red bitter still in production. Unlike its larger commer-cial rivals, Cappelletti is less sweet and has a wonderful drying fi nish. Additionally, it still uses natural carmine color for a crimson red and retains a vinous texture from its wine base. It off ers a vibrant and fl avorful profi le, complemented by bitter undertones on a traditional wine base. This yields a Negroni or Spritz that is dry and refreshing in the fi nish. It is made by the Cappelletti family, along with a number of other exceptional aperitivi and amari, just outside of Trento in Alto Adige.

Vermouth di Torinoand the categories within “Italian Sweet Vermouth”

Vermouth di Torino Torino style Vermouth alla Vaniglia Vermouth Amaro Other

Produced in Torino Region (Asti)Moscato wine base

Profi le typical of Torinoother wine base Strong focus on vanilla, citrus Typically with added Gentian

Historic styles includedVermouth con China,

Vermouth Marsala

Americano: What’s in a Name?

Origins of the Classic Red Bitter

Americano is the name of a category of aperitif wines, enshrined in Italian and EU law, that derives fl avor fi rst from gentian and may also be colored red or yellow. That the word ‘Americano’ is also used in reference to a mixed drink and a coff ee drink is no mistake - the term originates from the Italian word ‘amaricante’, meaning bittered. What this says for the 50’s Italian jazz hit or the people of this continent is left for debate.

The “Spritz,” a drink combination of a red bitter with a sparkling wine and/or soda and a slice of orange, shares a history with Cappelletti in the Triveneto. Legend has it that the Emperor Franz Ferdinand had enjoyed the bitter and sour notes when combining citrus with certain wines. During the time of WWI, soldiers of the Austrian Empire would order the Spritz to add depth to the local bubbly. Locals would counter that the Austrians could not handle the local bitter aperitivi without some dilution. As important as taste is the color, with Carmine (Cochineal) being a great source of pride (and wealth) for the region. This is because the all natural color from Carmine is a stunning crimson red, long prized in garments, food and drink.


The benefi cial properties of the cinchona tree were originally discov- ered by the Quechua, a people indigenous to Peru and Bolivia, who found it an eff ective muscle relaxant to calm shivering due to low temperatures. The Peruvians would mix the ground bark of cinchona trees with sweetened water to off set the bark’s bitter taste, thus producing tonic water. Jesuit missionaries in the early 1600’s brought this back to Rome, where Quinine in unex-tracted form came into use to treat malaria, which was was endemic to the swamps and marshes surrounding the city of Rome and responsible for the deaths of several popes, many cardinals and countless common Roman citizens. Quinine was isolated and named in 1820 by French researchers, the name being derived from the original Quechua (Inca) word for the cinchona tree bark, quina or quina-quina, which means “bark of bark” or “holy bark”. Large-scale use of quinine as a malaria preventative started around 1850, consumed in tonics or aperitif wines such as these. With other spices and wines selected to balance, many of these became famous and sought out fi rst as delicious and refreshing aperitif drinks.

Quina/Quinquina/Kina/China/Chinatoquinine in history

APER IT I F

France

16% Alc/Vol

13274510 0

03927

750

ml

3274 5

10 0

03920

12 x

750

W I NE

APER IT I F

France

18% Alc/Vol

6 3

0637 2

2435 9

03572831224353

375

ml

12 x

375

6 3

0637 2

2434 2

03572831224346

750

ml

12 x

750

W I NE

DES SERT

Italy

16.5% Alc/Vol

8007 1

17 0

10115

8007 1

17 0

11112

500

ml

12 x

500

8007 1

17 0

10078

8007 1

17 0

16070

1 Li

ter

12 x

1L

W I NE

Bonal Gentiane-Quina

Since 1865, this spicy, earthy aperitif has been known as “ouvre l’appétit” - the key to the appetite. Serious in its role as aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renowned herbs of the Grande Chartreuse mountains in a mistelle base. While tradition is to drink neat with with a twist, Bonal also mixes well with fresh or hard cider, sparkling wine, and Scotch or American whiskies. Ex-cellent with hard, salty cheeses, salted nuts, or earthy, spicy foods.

Cocchi Barolo Chinato

Famous in Piemonte since its introduction in 1891, Coc-chi Barolo Chinato is a wine of D.O.C.G. Barolo infused with quinine bark, rhubarb, ginger, cardamom, cocoa, and a variety of other aromatic spices. Round and rich, yet with the deep back palate once expects of Barolo, this wine possesses the defi nition necessary to be an ideal digestif or pairing with dark chocolate. Serve as you would serve high-quality Port or Madeira, or use as a luxurious alternative to sweet red vermouth. You would not be alone in fi nding this to be the Rolls Royce (or Maserati) of Italian dessert wines.

Byrrh Grand Quinquina

Byrrh Grand Quinquina is made to the original late 19th century recipe that earned worldwide fame and inspired fi fty years of evocative poster art. Byrrh combines a generous, port-like wine and mistelle base with a fi rm backbone of natural quinine to produce a fruity, refresh-ing aperitif by itself, with tonic a twist, or alongside blue cheese. In cocktails, Byrrh mixes well with vodka, gin, cognac, tequila, Irish whiskey, and grapefruit. Byrrh is produced in Thuir, in the heart of French Catalan territo-ry, near the coast and border with Spain.

Notes

Keeping these Wines:These are indeed wines, and fortifi cation does not keep them from oxidizing and losing their optimal taste. Because of their fresh wine bases, which by EU and US law must be a minimum of 75% wine, all aromatized wines are best kept chilled once opened and used within a few weeks of opening. If if doubt of an aperitif wine’s condition, let your nose be your guide, just as you would any still wine.


Aperitif/Aromatized Winestraditional categories

Vino Amaroaromatized wines

Outside of the “big three” of wormwood, gentian, and quinine, herbalists worldwide have used many fl avors as the backbones of aromatized wines. Many of these wines no longer exist, and many of those fl avorings have moved into spirit-based amari and liqueurs. A few examples of “vino amaro,” or wine-based amaro, still exist, and use herbal fl avors that are harmonious and familiar to traditional drinkers worldwide. Because of their wine base, these products have vinous texture and a depth of fl avor that add a welcome breadth when used in mixed drinks.

Cardamaro Vino Amaro

Cardamaro is a longstanding product of what is today a 4th generation wine maker in Canelli d’Asti. The prima-ry fl avors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in many cocktails. Because of the subtle oak treatment, it is possible to use Carda-maro in place of bourbon or rye; combine with Dolin rouge for a lighter take on a Manhattan. Pair with saltier cheeses or charcuterie.

Rabarbaro Zucca Aperitif

Ettore Zucca created this Rabarbaro (rhubarb root) Liqueur in 1845. Zucca was a favorite in the Royal House of Savoy and across Milan for its deep, rich, and smoky fl avors. As its house bitter, the Caff e Zucca in Galleria serves Zucca with soda or tonic on crushed ice, for a light, low alcohol aperitif. Zucca is also delicious with grapefruit soda, espresso or as a source of smoky depth in rum, tequila, whiskey cocktails. With tonic, lime and ice (and perhaps a spot of rum), it makes for a refreshing and complex variation from the classic rum and cola.

Salers Gentian AperitifOne of the most classic French aperitifs is a pour of gentiane liqueur on the rocks with a squeeze of lemon. Salers is the oldest gentian liqueur of the Massif Central, birthplace to this style of product. It distinguishes itself with a pure, fi rm, rustic earthy profi le. Unlike its larger rivals, Salers is less sweet and does not add artifi cial yel-low color, revealing a beautiful natural straw color. En-joy with ice and lemon, in the oft-called “Blond Negroni” with gin and Dolin blanc, or as an earthy base note in a variety of cocktails. With the addition of a pinch of salt, Salers takes on herbal, tequila-like fl avors.

Aperitifs Liqueurstraditional

Elisir Novasalus

Perhaps the most earnest of digestivi, Elisir Novasalus is revered in Alto Adige and regions beyond. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily. The resulting amaro is bold, bitter and exceptionally complex, with layers upon lay-ers of fl avor. Famously comforting after a large meal. While not traditionally mixed, it is nicely followed by a small glass of sparkling wine. Unrivalled in its palate eff ect, it makes for a perfect fi nish to a meal.

AROMATIZED

Italy

16.5% Alc/Vol

8018 5

71 0

10016

750

ml

8018 5

71 0

00017

12 x

750

W I NE

AROMATIZED

Italy

17% Alc/Vol

8003 3

60 8

06758

750

ml

8003 3

60 8

00756

12 x

750

W I NE

APER IT I F

France

16% Alc/Vol

L IQUEUR

APER IT I F

Italy

16% Alc/Vol

100500 3

70336 3

1 Lt

r050037 0

33656

12 x

1Lt

r

L I QUEUR

6 4

5225 4

3093 1

750

ml

6 4

5225 4

3091 3

12 x

750

Into the 19th century, most eff orts to capture the fl avors (and assumed healthful benefi ts) of fruits, herbs and spices involved simple maceration. It was in this century that much more eff ective (and effi cient) processes of distillation and maceration in higher proof spir-it made possible a whole host of spirits. Many of these came to lead their categories and replace the wine-based products that preceded them. In some cases, new aperitif spirits came about with fl avor profi les that made them legends of their time and place.


Hayman’s Old Tom Gin

Hayman’s Old Tom Gin is a rich and rounded style of gin that was the gin of choice in the 19th Century. Relative to London Dry Gin, the Old Tom style imparts a more complex and fl avorful taste experience, with a slight sweetness that pleasantly rounds out the botanical base. Old Tom gin is the key ingredient in classic cocktails such as the Martinez, Tom Collins and Ramos Gin Fizz. Hayman Distillers is the longest serving family owned gin distillery in England. Hayman’s Old Tom Gin is made to the family’s original recipe as produced in the 19th century.

Averell Damson Gin

The Damson Plum made its way to North America with early settlers. Historically famous in jams, brandy and gin, these small, tart, crimson plums have become rare, losing ground to larger and sweeter cultivated varieties. The plums in our Damson Gin Liqueur are barrel pressed to extract the juice along with the rich color of the skins, then blended with a small batch American gin. The result is an exceptionally bold and bright liqueur, delicious in classic fi zzes, with ginger beer, or with Dolin dry vermouth. Along with a limited stock of Damson jam, this is made with each harvest in upstate New York.

The Gin Family Treeprimary/historic categories

Genever/Hollandsmalt focus

Plymouth Ginmild, fl avorful

Old Tom Ginfl avor depth and rounded

London Dry Ginsharp, angular, dry

New West/Modernneo-classic to unique

Navy Ginpotent and intense

Various Palace GinsUK varieties pre-1860

Gin CordialSloe, Damson, Cup

Royal Dock Navy Strength GinThe Hayman family and its forebearers have supplied this very same bright and robust gin to both the British Admiralty and trade from 1863. Based in London, the family delivered to the Royal Victoria Yard at the Royal Dock of Deptford, the largest of the three Admiralty Victualling Yards. Bottled at the “Navy Strength,” 100 proof by weight equating to 114 by volume, Royal Dock delivers fl avor with effi ciency where other gins wither in dilution. Drink on rocks with a twist, with tonic, or in settings such as a poolside gin + tonic where dilution could compromise drink quality. Go ahead and enjoy a Gimlet with lime, sugar, ice under the hot sun above.

OLD TOM

ENGLAND

40% Alc/Vol

5021692 1

17840

750

ml

5021 6

92 1

17833

12 x

750

G I N

Hayman’s Sloe GinA traditional English liqueur made by infusing Gin with Sloe berries, a type of wild plum from the Blackthorn tree. Hayman’s Sloe Gin is made from a family recipe dating back many generations. Wild English Sloe Berries are gently steeped for several months with Hayman’s London Dry Gin before blending with natural sugar to create this rich liqueur. To the taste it is a rich ruby with bittersweet berry fl avors and hints of cinnamon, clove and ginger. Sloe Gin has been a popular drink from the 19th Century onwards as a digestive, winter warmer and as an essential bar item. Drink in classic cocktails, or with soda in a traditional fi zz.

NAVY STRENGTH

ENGLAND

57% Alc/Vol

5021692 9

00763

750

ml

5021 6

92 9

00756

12 x

750

G I N

S LOE

ENGLAND

26% Alc/Vol

5021692 6

50347

750

ml

5021692 6

50330

12 x

750

G I N

DAMSON

NEW YORK

33% Alc/Vol

10094922 5

25014

750

ml

0 9

4922 5

2501 7

12 x

750

G I N

Notes


Rothman & Winter Orchard Cherry Liqueur

In the realm of cherries, the sour Weichsel varieties found in and around Austria stand out for their vivid fl a-vors and fi ne balance of the sweet and tart. This liqueur combines juices from the seasonal harvest of Weichsel cherries of farms in Lower Austria with an eau-de-vie produced from the same fruit. By avoiding the use of spice or vanilla, Rothman & Winter Orchard Cherry provides a clear, bright cherry fl avor to mixed drinks, sparkling wine, wheat beer, dark beer, or desserts.

Rothman & Winter Orchard Pear Liqueur

Rothman & Winter Orchard Pear Liqueur combines juice from the seasonal harvest of Williams Pears with an eau-de-vie produced from the same fruit. The resulting liqueur captures the great aromatic of fresh pears, yet without the excessive sweetness of other producers. Destillerie Purkhart carefully selects its pears each season from family orchards in both South Tirol (Alto Adige) and the Danube Valley. Mix with fl avorful white spirits, or drizzle into sparkling wine, wheat beer, or soda.

Rothman & Winter Crème de Violette

Among the native wildfl owers found in the Alps are the Queen Charlotte and March Violets. Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit, working as the magical bridg-ing ingredient in so many classic cocktails. Enjoy this liqueur in classics such as the Aviation or Blue Moon, or with dry or sweet sparkling wines.

Rothman & Winter Orchard Apricot Liqueur

Rothman & Winter Orchard Apricot Liqueur combines juice from the seasonal harvest of Austria’s famed Klosterneuberger apricots with an eau-de-vie pro-duced from this same fruit. Destillerie Purkhart selects its apricots each season from family orchards in the Danube Valley and surrounding regions. Use wherever “apricot brandy” or “apricot-fl avored brandy” appears in a recipe, drink with sparkling wine or wheat beer, or substitute for triple sec for a Margarita variation.

Rothman & Winter Orchard Peach Liqueur

The Oststeiermark region boasts a variety of peaches, including the Roter Ellerstadter, Weinberg and Haven. The liqueur combines juices from the seasonal harvest of these peaches with an eau-de-vie produced from the same fruit. The result captures not just the fragrant aromas of fresh peaches but also the natural acidity and a touch of the peach bitter. Rothman & Winter Orchard Peach is delicious with soda water, wheat beer, or spar-kling wine, stunning in mixed drinks with bourbon, rye or rum, and a fun addition to fruit desserts.

Rothman & Wintertraditional liqueurs

The Rothman & Winter collection refl ects three generations of producing liqueurs of excep-tional character and authenticity. Each fruit liqueur starts with the fruit’s own eau-de-vie and juice, for intensity of fruit fl avor. We bottle at higher proof and with less sugar to reinforce that intensity and maximize the number of uses for each fruit liqueur. The Creme de Violette is a pure Violette, without any added vanilla or fruit, working as the magical bridging ingredient in so many classic cocktails. Drink any of the Rothman & Winter liqueurs with sparkling wine or soda, or use them in simple cocktails; the lightweight, slimline bottle takes up less space on the bar, and may have the lowest carbon footprint of liqueurs today.

FRU IT

Austria

24% Alc/Vol

9024 1

53 0

40402

750

ml

9024 1

53 0

40479

12 x

750

L I QUEUR

FRU IT

Austria

24% Alc/Vol

9024 1

53 0

45528

750

ml

9024 1

53 0

40523

12 x

750

L I QUEUR

FRU IT

Austria

24% Alc/Vol

9024 1

53 0

40102

750

ml

9024 1

53 0

40172

12 x

750

L I QUEUR

FRU IT

Austria

24% Alc/Vol

9024 1

53 0

40493

750

ml

9024 1

53 0

40486

12 x

750

L I QUEUR

FLORAL

Austria

20% Alc/Vol

9024 1

53 0

40806

750

ml

9024 1

53 0

40875

12 x

750

L I QUEUR


Nux Alpina Walnut Liqueur

For three generations the Purkhart family has produced this all-natural walnut liqueur from the same family rec-ipe, renowned for its balance and exceptionally smooth fi nish. Each summer the Purkhart family picks fresh green walnuts from wild stands of the delicate “Weins-berg” variety near the village of Sankt Peter in der Au. These walnuts steep for months in grape brandy and for the last month with a variety of spices and alpine bo-tanicals. The result is a rich and fl avorful walnut liqueur that is not overly sweet, perfect after dinner, in coff ee, cream, or egg drinks.

Zirbenz Stone Pine Liqueur of the Alps

Zirbenz draws all of its high alpine fl avors and natu-ral earthy red colors from the freshly picked fruit of the Arolla Stone Pine grown in the Austrian Alps. The young full cones are still fresh and sweet, giving a smooth layer of berry fruit over an intricate, pine-fl oral backbone, with a slight minty freshness. Enjoy on its own as digestive or après-ski, with tonic or soda, or in cocktails incorporating gin or hoppy beer. Handcrafted and bottled in Austria by Josef Hofer, a family distillery since 1797.

Pear Williams Purkhart Pear Eau-de-Vie

The Purkhart Pear Williams Brandy uses only “Williams” pears from South Tirol (also known as Alto Adige or Südtirol), whose pears are prized for their opulent and creamy ripe fruit fragrance. Lively and stimulating on the palate, this eau-de-vie reveals a depth of pear fl avor that carries well into the fi nish. Made only from distilled pears and water. Enjoy on its own or sub-stitute for Pisco in a variety of cocktails. Made only from distilled pears and water. 100% Reines Destillat Williamsbrand.

Blume Marillen Apricot Eau-de-Vie

Blume Marillen -”blossom of the apricot”- captures the lovely bouquet and taste of the Klosterneuburger apricot found in the Wachau region of the Danube Valley. The Destillerie Purkhart “Blume Marillen” is famed for its delicate fl oral bouquet and a long, elegant fi nish. More than 9 pounds of apricots are distilled for each 750ml bottle. For over 40 years the Purkhart family has pro-duced this lovely eau-de-vie that embodies the apricot orchard in full bloom. Enjoy on its own, with sparkling wine, or use in place of unaged whiskey in aromatic cocktails. 100% reines Destillat aus Marillen.

Dolin Génépy des Alpes

Génépy (sometimes spelled Génépi) is a legendary alpine herbal liqueur that dates back many hundreds of years. While comprised of a multitude of alpine herbs, the most prominent is Génépy, a petite variety of artemesia (often translated into English as “mountain sage”) found principally in the high mountains of the Savoy. Its bright herbal and fresh fl avors have long been associated with the mountain air and adventure. Today it is still the darling of French ski resorts and fi ne dining, served on the rocks or with tonic water, and very welcome after a fondue. Using its own alembic still, Dolin has made this Génépy from local farmers’ herbs since 1821.

Lauria Alpensahne Alpine Cream Liqueur

Long a gem of mountain resorts in Austria’s Dachstein and Ennstal Alps, Lauria Alpine Cream Liqueur is a timeless union of alpine cream, Pear Williams brandy and regional mountain pears. In keeping with its artisanal heritage, Lauria off ers an uncompromisingly rich and creamy taste, complemented by a unique and fl avorful pear texture. Truly fresh and local: all six varieties of pears come from neighboring farmers, and all dairy is from family farms in the Ennstal valley. Enjoy après ski or after-dinner.

HERBAL

France

45% Alc/Vol

1 3

274510003613

750

ml

3274 5

10 0

03616

12 x

750

L I QUEUR

P INE

Austria

35% Alc/Vol

9006 7

94 1

40008

9006 7

94 1

40015

375

ml

12 x

375

9006 7

94 1

20000

9006 7

94 1

20017

750

ml

12 x

750

L I QUEUR

NUT/HERBAL

Austria

32% Alc/Vol

9024 1

53 0

90870

9024 1

53 0

90863

375

ml

12 x

375

9024 1

53 0

90832

9024 1

53 0

90801

750

ml

12 x

750

L I QUEUR

FRU IT

Austria

40% Alc/Vol

9024 1

53 0

31675

9024 1

53 0

31682

375

ml

12 x

375

9024 1

53 0

31637

9024 1

53 0

31602

750

ml

12 x

750

B RANDY

FRU IT

Austria

40% Alc/Vol

9024 1

53 0

30364

9024 1

53 0

30371

375

ml

12 x

375

9024 1

53 0

30333

9024 1

53 0

30302

750

ml

12 x

750

B RANDY

CREAM

Austria

16% Alc/Vol

9024 1

53 0

40806

750

ml

9024 1

53 0

40875

12 x

750

L I QUEUR

Haus Alpenz Wine & Spirits Portfolio • 2014 v1E

AU

X-D

E-V

IE

Velvet Falernum

Velvet Falernum is a longtime staple item of resorts and bars in Barbados. The sweetness, spice and almond character of this rum-based liqueur provides weight and texture to classic rum and wine punches. Today, Falernum is staple for tropical drinks such as swizzles, Zombies, and other Tiki drinks. Try the island favorite with 2 parts aged rum, 3 dashes Angostura and a squeeze of lime. Add to red wine and orange juice for a quick, delicious Sangria. John D Taylor’s Falernum is considered by many as the original Falernum, and is today produced by famed rum distiller R.L. Seale Ltd.

Kronan Swedish Punsch

Swedish Punsch is a liqueur of two histories—a national drink in Sweden, and a component of more than fi fty classic cocktails. Made with rums from the West Indies (Demerara and Jamaica) and East Indies (Batavia Arrack) and numerous spice and bitter fl avors, Kronan has excep-tional depth and complexity, particularly with a bit of citrus added. Use in the Doctor Cocktail, Diki-Diki, and Mabel Berra cocktails. With ice and a squeeze of lime, Kronan is ideal and easy afternoon drink, after dinner, or with cigars.

The Scarlet Ibis Trinidad Rum

Scarlet Ibis is a blend of three to fi ve year aged Trinidad rums, with classic fl avors of toff ee, tobacco, and dark honey on a fi rm, dry backbone. This is old school rum, without the now-common infuence of other wines and spirits, chill fi ltration, excess dilution, or added sugar. Scarlet Ibis shines in a Mai Tai, but also in simple sour drinks and the Rum Manhattan. This project, named for the national bird of Trinidad, was originally commis-sioned and blend selected by Death & Co in NY.

Limited production.

Smith & Cross Traditional Jamaica Rum

Smith & Cross Jamaica Rum contains only Wedderburn and Plummer pot still distillates, famous for their notes of caramelized banana, exotic fruits and spice and earthy fi nish. This is old school rum, without the now-common infuence of other wines and spirits, chill fi ltration, excess dilution, or added sugar. The com-plexity and fl avor depth of this Navy Strength (57%) rum makes it a cornerstone of classic rum drinks, and the best Jamaican rum for providing the richness that Punches and Tiki drinks require. The mark of Smith & Cross traces its lineage to 1788 as one of England’s most prominent handlers of Jamaica Rum.

St. Elizabeth Allspice Dram

Allspice is a critical element of tropical drinks and cuisine. The berry, called “pimento” in Jamaica, gets its modern name from its fl avors of clove, cinnamon, nutmeg, and pepper. St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-still rum. Famous with bourbon in the Lion’s Tail. Use Allspice Dram in rum punches, as the base note of numerous tropical drinks, in mulled wine or the season-ing for sangria. Great with grapefruit or pineapple juice drinks and in coff ee. In cooking, it makes for an easy jerk chicken with superb carmelization.

The Black Tot Last Consignment British Royal Naval Rum

A piece of liquid history, the Black Tot is the last consign-ment of the original British Royal Naval Rum, a daily tra-dition on the high seas that ended on July 31st of 1970 – a day known since as Black Tot Day. This is true London Dock rum, embodying styles of pot-still rum fl avours unseen in almost half a century. The blending of ages of pot-still rum and its slow oxidation in neutral contain-ers for the last 40 years creates a powerful, unctuous, layered rum. Very limited stocks available.

JAMA ICA

Jamaica

57% Alc/Vol

5021 6

92 5

00956

750

ml

5021 6

92 5

00949

12 x

750

R UM

TR IN IDAD

Trinidad

49% Alc/Vol

9024 1

53 0

90849

750

ml

9024 1

53 0

90856

12 x

750

R UM

RUM

Sweden

26% Alc/Vol

0793 5

73 9

50789

750

ml

0793 5

73 9

50772

12 x

750

L I QUEUR

RUM

Austria

22.5% Alc/Vol

9024 1

53 0

90863

9024 1

53 0

90825

375

ml

12 x

375

9024 1

53 0

90849

9024 1

53 0

90818

750

ml

12 x

750

L I QUEUR

RUM

Barbados

11% Alc/Vol

7 2

4803 0

0188 3

750

ml

7 2

4803 0

0105 6

12 x

750

L I QUEUR

ANT IQUE

West Indies

54.3% Alc/Vol

05060188 9

80124

750

ml

5060 8

8 9

80056

3 x

750

R UM


Punkt Genau Sparkling Grüner Veltliner

“PUNKT GENAU”(On the Dot) is produced exclusive-ly from Grüner Veltliner grapes grown in the heart of Austria’s Weinviertel. This sparkling wine unites the refi ned and refreshing character of Grüner with a deli-cate eff ervescence. With the scent of white pepper and freshly peeled apples and a long fi nish that includes the taste of exotic fruits,”Punkt Genau” suits occasions from casual to celebratory. Weingut Ewald Gruber, Weinvier-tal, Austria.

Roschitz/Weinviertal. 100% Grüner. RS 15g/l.

Punkt Genau Sparkling Rose of Zweigelt

Punkt Genau Rosé is produced exclusively from Blauer Zweigelt grapes grown on Gruber estate in the Wein-viertel. This rosé Frizzante captures many of the lovely attributes of Zweigelt: a delicate violet shimmer with fi ne cherry fl avors, fi nishing with more berry fl avors, a pleasing structure due to Zweigelt’s skin character, and a soft mineral and balanced foundation. Weingut Ewald Gruber, Weinviertal, Austria.

Roschitz/Weinviertal. 100% Blauer Zweigelt. RS 11g/l.

Batavia Arrack van Oosten

From the late 17th to 19th century, in an age when “Punch” was a celebration of all things then exot-ic – citrus, sugar, and spice, no Punch was without a true Batavia Arrack. Made from fresh sugar cane juice and fermented red rice, and bottled at elevated proof without aging, Batavia Arrack van Oosten combines smoky fruitiness with a vegetal funk that soaks up tea, lemon, and sugar in the punch bowl. Beyond these uses, Batavia Arrack is also today found in boutique European chocolates and cocktails at Bali resorts and bars across the USA.

Giulio Cocchi Brachetto d’Acqui DOCG

Brachetto d’Acqui is among the unique aromatic grapes of Piemonte, famed for imparting notes of white rose and strawberry. Ruby red in color with violet refl ec-tions, slightly tannic to balance the characteristic sweetness (albeit less sweet than the larger commercial producers) and a fi rm mousse. Grapes are grown on the family vineyards in Asti and Alessandria. This is a young wine to be served chilled as either aperitif or with dessert.

Asti. 100% Brachetto d’Acqui. RS 100g/l.

Giulio Cocchi Asti DOCG

Cocchi is a long respected leader in this local wine tra-dition. Today, only small quantities of ASTI are produced by Giulio Cocchi through a slow fermentation in steel vats of the Moscato Bianco picked from the family’s Colline Astigiane vinyard in the Asti hills. Creamy and delicate to taste, with a very scented aroma. All colors of the fl ags of the medieval origin festival “Palio di Asti” are paraded in this bottle that Giulio Cocchi produces with its now century old experience.

Asti. 100% Moscato d’Asti. RS 100g/l.

Giulio Cocchi Piemonte Brut DOG

Using only Pinot Nero from the family’s own fi elds, Cocchi Brut is characterized by a charming bouquet and light fl avor with the sensation of a very fi ne and persistent bead. It is made through a slow and natural cold fermentation carried out in large steel tanks. Coc-chi Brut is fi ne as a chilled aperitif or the fi rm dry base for numerous sparkling wine drinks.

Asti. 100% Pinot Nero. RS 10g/l.

SUGARCANE

Indonesia

50% Alc/Vol

9024 1

53 1

00402

750

ml

9024 1

53 1

00432

12 x

750

S P I R I T

FRIZZANTE

Austria

11% Alc/Vol

9005 6

34 0

09700

750

ml

9005 6

34 0

09703

12 x

750

WEINVIERTAL

FRIZZANTE

Austria

11% Alc/Vol

9005

634

109

083

750

ml

9005 6

34 0

09086

12 x

750

WEINVIERTAL

SPARKLING

Italy

7% Alc/Vol

8007117016100

750

ml

8007 1

17 0

10184

12 x

750

P I EMONTE

SPARKLING

Italy

6% Alc/Vol

8007117016049

750

ml

8007 1

17 0

10047

12 x

750

P I EMONTE

SPARKLING

Italy

12.5% Alc/Vol

8007117011020

750

ml

8007 1

17 0

10023

12 x

750

P I EMONTE


DRINK RECIPES WWine/Beer Only License 21% + Under License Full License

The Spritz L'Americano Negroni Sbagliato Chin-Chin Mount Washington1½ oz Cappelletti 1½ oz Cappelletti 1½ oz Cappelletti 1½ oz Cappelletti 1½ oz Aperitivo Cappelletti1½ oz Soda 1½ oz Vermouth di Torino 1½ oz Vermouth di Torino 1½ oz Tonic Water 1½ oz Dolin blanc vermouth

splash of sparkling wine build over ice 1½ oz Sparkling Wine 3/4 oz Barolo Chinato 1½ oz Apple Ciderbuild over ice wheel of orange build over ice stir/strain over ice build over ice

wheel of orange wheel of orange wide orange peel lemon peel

Bamboo Mesa Spritz Cliffhanger Adonis Takeoff Before Touchdown1½ oz Fino or Manzanilla 2 oz Dolin Dry vermouth 1½ oz Dolin Dry vermouth 1½ oz Fino or Manzanilla 3 oz Dolin rouge vermouth1½ oz Dolin Dry vermouth 3/4 oz Aperitivo Cappelletti 1½ oz Banyuls 1½ oz Dolin rouge vermouth 3 oz Ginger ale

2d Orange bitters top with soda Stir and strain 2d Orange bitters build over ice

Stir and strain build over ice Orange peel Stir and strain orange peel or lemon slice

Lemon peel grapefruit peel Lemon peel

Chambery Spritz Via Domitia Conductor's Cup Chapman's Cup Chambéry Tonic2 oz Dolin Blanc 1½ oz Cardamaro Vino Amaro 2 oz Bonal Gentiane-Quina 2 oz Bonal Gentiane-Quina 1½ oz Dolin Blanc1 oz soda water 1½ oz Byrrh Grand Quiquina 2 oz Dry Sparkling Wine 2 oz Dry hard cider or perry 1½ oz Bonal Gentiane-Quina

1 strawberry, sliced 1½ oz Aperitivo Cappelletti build over ice build over ice 3 oz Tonic1 wide lemon twist build over ice lemon peel lemon peel 1 wide grapefruit peel

serve on ice lemon peel berries in season berries in season Boulingy Tavern, New Orleans

Alpes Aperitif Amer Frontiere Stem to Petal Via Modane Bonal Cobbler2 oz Bonal Gentiane-Quina 1½ oz Bonal Gentiane-Quina 2 oz Bonal Gentiane-Quina 2 oz Bonal Gentiane-Quina 4 oz Bonal Gentiane-Quina2 oz Fresh pressed apple cider 8 oz Lager beer 2 oz Asti DOCG 1 oz Cocchi Americano Bianco 2 bsp Sugar

build over ice 2d Orange bitters build over ice build over ice 3 slices Orangelemon peel build in a highball glass lemon peel lemon peel Grapefruit zest

shake over ice, pour, berries

L' Affiche Quina-Quina Sounds the Same Berbyrrh Tautavel Highball3 oz Byrrh 1½ oz Byrrh Grand Quinquina 2 oz Byrrh Grand Quinquina 3 oz Byrrh 1½ oz Byrrh1 oz Soda Water or Tonic 1½ oz Bonal Gentiane-Quina 3 oz Weisse Bier 2 oz Verbena Tea, chilled 1½ oz Rivesaltes Ambré

Fresh Mint build over ice build with chilled ingredients Fresh Mint 2d Orange bitters

build over ice grapefruit or lemon peel grapefruit slice or peel stir over ice, lemon peel build on ice, orange peel

tonic or soda optional

Classico Capri Classic Don Bosco Summer in Saluggia Cocconato Jubilee3 oz Cocchi Americano 3 oz Cocchi Americano 3 oz Cocchi Americano Rosa 3 oz Cocchi Americano Rosa 3 oz Cocchi Americano Rosa

1½ oz Soda Water 1½ oz Soda Water 1½ oz club soda 2-4 chunks of peach 1 tsp cherry syrupBuild over ice slice Cucumber, sprig Mint Build over ice Build over ice Build over ice

Orange peel Build over ice lemon or grapefruit peel top with soda top with soda

Macchialina/Miami or lemon slice lemon or grapefruit peel lemon peel and cherries

The Sicilian Kiss Grande Inquiri VDNT L'Americano Negroni Sbagliato1½ oz Madeira (medium sweet) 2½ oz Cocchi Vermouth di Torino 1½ oz Cocchi Vermouth di Torino 1½ oz Cappelletti 1½ oz Cappelletti1½ oz Cocchi Vermouth di Torino 3/4 oz simple syrup (1:1) 1½ oz Rivesaltes Ambré 1½ oz Vermouth di Torino 1½ oz Vermouth di Torino

8 drops of Orange Citrate 3/4 oz lime juice 2d Angostura bitters build over ice 1½ oz Sparkling WineBuild over ice, lemon peel Shake, strain, lime wheel Stir and strain wheel of orange build over ice

Macchialina, Miami Beach orange peel or cherry wheel of orange

Lower Manhattan A Highball for Monte Harvest Picket Fence Familia1½ oz Cardamaro Vino Amaro 2 oz Cardamaro Vino Amaro 1½ oz Cardamaro Vino Amaro 2 oz Cardamaro Vino Amaro 1½ oz Cardamaro Vino Amaro1½ oz Dolin rouge vermouth 4 oz Ginger Beer 1½ oz Apple Brandy 2 oz Fresh pressed apple cider 3 oz Asti DOCG Moscato

2d Angostura bitters Build over ice 2 dashes Angostura Bitters 2 oz Ginger Beer build in flute

Stir and strain Squeeze of lemon, peel Stir and strain build over ice lemon peel

orange peel or cherry lemon peel lemon peel

Cocchi Cocktail Rose Cup Summer Home in Asti Amaricanto Doubletree1 Sugar cube 4 oz Cocchi Brachetto d'Acqui 1 oz Pineau des Charentes 1½ oz Cocchi Vermouth di Torino 1½ oz Eliser Novasalus

4d Bitter Cube Bolivar Bitters 1/2 oz Lemon Juice 4 oz Cocchi Brut 1/4 oz Eliser Novasalus 1/4 oz maple syrup5 oz Cocchi Brut slice fresh ginger build in flute 2d Orange Bitters stir over ice, strain

Soak cube in bitters fresh berries lemon peel Build over ice bergamot peelPour Brut over build over ice

Notes:

More Product Information and Resources at wwww.alpenz.com

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DRINK RECIPES Wine/Beer Only License 21% + Under License Full License

The Martini The Manhattan No. 1 Boulevardier The Manhattan No. 2 Juan Martinez1½ oz London Dry Gin 1½ oz Bourbon 1½ oz Rye Whiskey 1½ oz Rye Whiskey 1½ oz Cocchi Vermouth1½ oz Dolin Dry Vermouth 1½ oz Dolin Rouge 1½ oz Dolin Rouge 1½ oz Cocchi Vermouth 1½ oz Reposado Tequila

2 dashes orange bitters 2 dashes Angostura Bitters 1½ oz Cappelletti 2 dashes Angostura Bitters 2 dashes Maraschinoshake over ice and strain stir over ice and strain 2 dashs Ango Orange, stir,strain stir over ice and strain 1 dash Orange BittersAndre Simon, A Wine Primer stir over ice and strain

Blond Negroni El Presidente Quin Quina Crusta Bonal & Rye Pear Rickey3/4 oz London Dry Gin 1½ oz Rich White Rum 2 oz Bonal Gentiane-Quina 1½ oz Rye 3 oz Pear William,s EdV Brandy3/4 oz Dolin Blanc 1½ oz Dolin Blanc 1/2 oz Fresh Lemon Juice 1½ oz Bonal Gentiane-Quina 1 oz Fresh Lime Juice3/4 oz Salers Gentiane Liqueur 1 bsp orange Curaçao 1/2 oz Peychaud's Bitters 2 dashs Ango Orange, 1 dash Ango 2 tsp simple syrup

stir over ice and strain 1/2 bsp real grenadine 1/4 oz Maraschino Liqueur sir over ice, strain Ice, Soda watersir over ice, strain, orange peel dry shake, sugar rim flute, crushed ice Todd Smith, San Francisco Fill 9oz highball w/ice, above, fill w/soda

Leo Robitschek, Eleven Madison Park

Classico Bird Bath Tonico Milano Mezzo-Mezzo King Vittorio's Cobbler1½ oz Cocchi Americano 2 oz Cocchi Americano 3 oz Zucca 1½ oz Zucca 2 oz Zucca Rabarbaro

3/4 oz Soda Water 1 oz Scarlet Ibis Rum 1½ oz Tonic 1½ oz Cocchi Vermouth Torino 3/4 oz Lemon Juice1 wide orange twist 1/2 oz Fighting Cock Bourbon serve on ice 1½ oz Soda 3/4 oz Simple Syrupserve on ice stir over ice and strain, coupe garnish with lemon twist Lemon twist 1 Strawberry, muddled

Carrie Cole, Craigie on Main, Boston Shake, strain, crushed ice, mint

Byrrh Special Tautavel Sunrise Affaire de Famille Earthen Salers Smash1½ oz Byrrh 3 oz Byrrh 1½ oz Byrrh 3/4 oz Salers Gentiane 2 oz Salers Gentiane1½ oz Royal Dock Navy Strength 3/4 oz Mezcal Joven 1½ oz Beefeater Gin 3/4 oz Mezcal Joven 2 oz Champagne1/4 oz Lemon juice 3/4 oz Grapefruit juice 1½ oz Cocchi Americano 3/4 oz fresh lime juice 1 oz each simple + fresh lemon

shake, strain, lemon peel shake, strain, grapefruit peel 2 dashs Maraschino, Ango Orange dash of simple syrup 2 dashs absinthe, fresh mint, crushed ice

stir, strain, lemon peel shake, strain, lime peel Experimental Cocktail Club, Paris

Gimlet Wine & Roses Après Ski The Last Run Hop to It2 oz Royal Dock Navy Strength 3 oz Brachetto d'Acqui Cocchi 2 oz Dolin Genépy 3/4 oz Dolin Genépy 3 oz IPA1 oz Lime Cordial 1 oz Royal Dock Gin 1 oz Tonic 3/4 oz Dry Gin 3/4 oz Zirbenz Stone Pine

stir over ice and strain, coupe 1 tsp Salers Gentiane Lemon twist 3/4 oz Fresh Lime Juice 3/4 oz Plymouth Gin1 tsp simple syrup build over ice 3/4 oz Maraschino 1/2 oz Fresh Lemon Juice

lemon peel, flute shake over ice, strain, serve up Gramercy Tavern, New York

Martinez Tom Collins Damson Gin Fizz Damson Dove Raincoat1 oz Hayman's Old Tom Gin 1½ oz Hayman's Old Tom Gin 1 oz Averell Damson Gin 3 oz Averell Damson Gin 1½ oz Bourbon1 oz Dolin Rouge Vermouth 1 oz Fresh Lemon Juice 1 oz Hayman’s Old Tom Gin 1/2 oz Fresh Lemon Juice 3/4 oz Nux Alpina Walnut

2 dashes Maraschino 1 tsp Sugar 3/4 oz Fresh Lemon Juice 1/2 oz Simple Syrup 1 tsp Almond Syrup1 dash Orange Bitters Soda Water 1/2 oz Simple Syrup 1 tsp dehydrated egg white powder 2 dashs Angostura, build on ice

stir over ice and strain stir, fill with soda and ice, highball glass Soda Water shake over ice, strain, orange zest 1 cinnamon stick

Dovetail, New York

Raffles Cocktail The Privateer United Service Punch Coin Toss Rum Connection3 oz Ginger Ale 1½ oz Batavia Arrack 1/2 pint Batavia Arrack 2 oz Scarlet Ibis Rum 1 oz Cruzan Single Barrel Rum

1½ oz Batavia Arrack 1 oz Velvet Falernum 1 pint Jamaica Rum 3/4 oz Italian Red Vermouth 1 oz Orchard Cherry Liqueur3/4 oz Fresh Lime Juice 3/4 oz Smith & Cross Rum 1/2 lb Sugar 1/4 oz Yellow Chartreuse 1/2 oz Fresh Key Lime Juice

stir and serve in a highball 1/2 oz Byrrh Quinquina 3 pints Hot tea 1/4 oz Benedictine 1/4 oz Simple Syrup3/4 oz Fresh Lemon Juice 6 Lemons, cut in thin slices 2 dashes Peychaud's bitters 1 dash vanilla extract

3 dashes Angostura; Elements Princeton Jerry P. Thomas Phil Ward, Death & Co, NY top w/soda, lime, cherry. Adam Kanter RBP

Improved Culross Claridge Cocktail Aviation Water Lilly Auvergne Summer3/4 oz Orchard Apricot Liqueur 1 oz Dry Gin 1½ oz London Dry Gin 2 oz Dry Gin 1½ oz Orchard Peach Liqueur1/2 oz Cocchi Americano 1 oz Dolin Dry Vermouth 1/2 oz Fresh Lemon Juice 1/2 oz Crème de Violette 1½ oz Salers Gentiane Liqueur3/4 oz White Rum (best w/Agricole) 1/2 oz Orchard Apricot Liqueur 1/4 oz Crème de Violette 1/2 oz Orange Curacao 1½ oz soda water1/2 oz Fresh Lemon Juice 1/3 oz Orange Curacao 1/4 oz Maraschino 1/2 oz Fresh Lemon Juice 1 Lemon Wedge

Shake & strain 1 dash Orange Bitters Stir with ice & strain The Little Branch, New York stir, fill with soda and ice, highball glass

adapted from Savoy Cocktail Book

Jamaica Daquiri Navy Cross Lion’s Tail The Réveillon Cocktail Imperial Plaza Cocktail1½ oz Smith & Cross Jamaica Rum 1½ oz Smith & Cross 2 oz Bourbon 2 oz Calvados or Apple Brandy 1 oz Apricot Eau de Vie

3/4 oz Fresh Lemon Juice 3/4 oz Cruzan Blackstrap 1/2 oz Allspice Dram 1/2 oz Pear Eau-de-Vie 1/2 oz Clover Honey Syrup3/4 oz simple syrup 1/2 oz Pineapple Juice 1/2 oz Fresh Lime Juice 1/2 oz Allpsice Dram 1/2 oz Freshly lemon juice

2 dashes Angostura Bitters 1/2 oz Fresh Lime Juice 4 dashes simple syrup 1/4 oz Quinquina Rouge 3 oz Brut Champagneshake over ice and strain, lime wedge 1/2 oz Velvet Falernum dash Angostura Bitters dash Angostura Bitters Shake/Flute/Dried Apricot on pick

1/4 oz Allpsice Dram cocktaildb.com Chuck Taggart, LA Chad Solomon for The Plaza Hotel, NY

* (2:1 Honey/Water)

The Doctor Volstead Cocktail Mabel Berra Chartreuse Swizzle Bajan Legend (aka Corn n' Oil)3 oz Kronan Punsch 1 oz Rye Whiskey 1 oz Kronan Punsch 1 1/4 oz Green Chartreuse 2 oz Barbados Rum

3/4 oz Fresh Lime Juice 1 oz Swedish Punsch 3/4 oz Averell Damson Gin 1/2 oz Velvet Falernum 1 oz Velvet Falernumbuild over ice 1/2 oz Orange Juice 3/4 oz Fresh Lime Juice 1 oz Pineapple Juice 2 dashes Angostura Bitters

The Doctor Cocktail 1/2 oz Framboise shake over ice, strain, serve up 1/2 oz Fresh Lime Juice stir and serve over ice

to the above add 1oz Jamaica Rum 1 dash Anisette cocktailDB 1 lime wheel or 1 pineapple spearand a dash of Angostura bitters Harry McElhone's Barflies and Cocktails Marcos Dionysos, SF

More Product Information and Resources at wwww.alpenz.com

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