Paragary's Cocktails, Wine, And Beer

Front 1

'75' - Paragary's '83

Back 1

Menu: Twin Peaks Orchard Yellow Peach- (Seasonally) infused Anchor Junipero gin, sugar, fresh lemon, sparkling wine

Ingredients:

1 oz Twin Peaks Orchard Yellow Peach-infused Anchor Junipero gin

.75 oz (Jasmine tea) Simple syrup

.75 oz fresh lemon juice

Method/Glass: 12 oz footed glass over kold draft ice.

Garnish: Peach slice spine. Striped paper straw.

Notes: "French 75" takes it's name from a 75-millimeter gun used by the french during world war 1. The history of the drink is debated. However, the modern gin version first appears in 1927 in Judge Jr.'s "Here's How" cocktail recipe book.

Twin peaks orchard's located in Newcastle Ca (our stone fruit comes from there). (Lime/Peach)

Pairings:

Front 2

'75' - avec du Genivre

Back 2

Menu: Citadelle gin, sugar, fresh lemon, sparkling wine

Ingredients:

1oz citadelle gin

.75 oz simple syrup

.75 oz fresh lemon Juice

topped with sharffenburger brut sparkling wine

Method/Glass: 12 oz footed glass over kold draft ice

Garnish: Lemon wheel spine, stiped paper straw.

Notes: Citadelle gin Produced in SW France, this gin is distilled in copper pots with 19 different botanicals, 88 proof. (Lemon)

Harry Craddock authored the essence of this recipe 1930 in "the savoy cocktail book"

Pairings:

Front 3

'75' - au Cognac

Back 3

Menu: Pierre Ferrand 1840 Original formula cognac, sugar, fresh lemon, sparkling wine

Ingredients:

1 oz Pierre Ferrand 1840 original formula cognac

.75 oz simple syrup

.75 oz fresh lemon juice

topped with sharffenburger brut sparkling wine

Method/Glass: 12 oz footed glass over kold draft ice

Garnish: orange slice spine. Striped paper straw.

Notes: Pierre Ferrand 1840 is a premium 'cru' (regional) cognac, derived from reverse engineering an 1840 well preserved bottle of Pierre Ferrand cognac.

Authored by David Embury in "the fine arts of mixing drinks" - 1948

Cognac is brandy made from grapes.

Pairings:

Front 4

'75' - Airmail

Back 4

Menu: Plantation 3-star Rum, honey, fresh lime, sparkling wine

Ingredients:

1oz plantation 3-star rum

.75 oz honey syrup

.75 oz fresh lime juice

topped with Sharffenberger sparkling wine

Method/Glass: 12 oz footed glass over kold draft ice

Garnish: Lime wheel spine. Striped paper straw

Notes: Plantation 3 star rum: A blend of unaged Trinidad and Jamaican rum, 3 year Barbados rum, and a 12 year Jamaican rum, aged in cognac barrels.

Airmail was first recorded in 1949 "Here's How" by w.c. witfield and reads "it ought to make you fly high" under the recipe

Pairings:

Front 5

'75' - Sgroppino de la Saison

Back 5

Menu: Citrus infused (house infused) Grey goose vodka, house made vierra farms watermelon sorbet, sparkling wine.

Ingredients:

1 oz citrus infused grey goose vodka

2 oz house made vierra farms watermelon sorbet, topped with sharffenberger sparkling wine

Method/Glass: 6 oz champagne tulip glass

Garnish: Mint leaf, and spoon.

Notes: We do not purchase flavored spirits, but rather infuse them ourselves with fresh produce, herbs, and spices. We use citrus, vanilla, and cinnamon as our base flavors.

Vierra Farms: "Daves pumpkin patch" in west sacramento.

More a digestif than apertif, and is a fairly traditional style of Italian drink (sgropin).

Pairings:

Front 6

Red Light Punch

(De La Maison)

Back 6

Menu: Grey Goose Vodka, grancia americano rosso, grenadine, lemon, sea salt, hibiscus tisane

Ingredients:

.75 oz Grey Goose Vodka

.75 oz Gancia Americano Rosso

.75 oz Grenadine (house made 1:1

-Pomegranate juice/sugar)

.75 oz fresh lemon

2 oz Temple African Flower Tisane

Method/Glass:Prebatched and force carbonated over 48 hours. Poured over Kold Draft ice in a 12 oz double old-fashioned glass

Garnish:

Notes:

Gancia Americano Rosso is a wine based liqueur, blending herb and spice extracts, from the canelli region (piedmont, italy). Hints of bitter and sweet orage, cinamon, sandlewood, clove, and cinchona

Grey Goose Vodka- A french wheat based Vodka

De La Maison means "Of the House" in french

Front 7

Tarragon Julep

(De La Maison)

Back 7

Menu: Tariquet VS Armagnac, sugar, French Tarragon, rose water

Ingredients:

2 oz Tariquet VS Armagnac

.5 oz Simple Syrup (1:1 water sugar)

7 sprigs fresh tarragon

1 spritz rose water

Method/Glass:

Garnish:

2 sprigs tarragon powdered sugar, paper straw

Notes:

Tariquet VS Armagnac: Armagnac is very similar to cognac in that they both come from strictly controlled geographical regions in the sw of france, and both are distilled from white wine. Traditionally, cognac is twice distilled in copper pot stills, whereas armagnac is distilled once through alambic continuous clumn stills. To qualify, VS must spend a minimum of 2 years in casks.

Tarragon, a species of perennial herb found in the sunflower family. French is the preferred variety for culinary use. Bittersweet taste and aroma similar to anise.

Front 8

Classic Sidecar

(De La Maison)

Back 8

Menu: Camu VS Cognac, cointreau tripple sec, fresh lemon, sugar rim

Ingredients:

2 oz Camus VS Cognac

1 oz Cointreau triple sec

1 oz fresh lemon

Method/Glass:

Add all ingredients to shaker, shake vigorously, then double strain into a sugar rimmed chilled 6 oz Nick & Nora glass to appropriate level. Pour remainder into 3 oz carafe with ice in a 12 oz double old fashioned glass.

Garnish: Tapered orange peel twist

Notes: Camus VS Cognac: Pronounced "ka-moo", strays from traditional eau de vie's from white wine distilled without the lees (dead yeast). To qualify as vs it must spend at least 2 years in a cask.

Cointreau: a liqueur made from sweet and bitter orange peels.

Sidecar Cocktail: Dates back to the 1920's with stories referencing an American Army Captain and the motorcycle sidecar he used during WW I, as the inspiration for the name.

Front 9

Vieux Creole

(De La Maison)

Back 9

Menu: Strawberry infused Batiste rhum agricole, Tempus Fugit creme de cacao a la vanille, green chartreuse, fresh lemon, mint, sparkling wine

Ingredients:

Strawberry infused rhum agricole

Tempus fugit creme de cacao a la vanille

green chartreuse

fresh lemon

mint

sparkling wine

Method/glass:

Add all ingredients, except sparkling wine. Shake vigorously, and double strain into a chilled 8 oz cocktail glass. Top off with Sparkling wine.

Garnish:

Mint top

Notes:

Audrey Sanders influential Old Cuban Cocktail from the pegu club, NYC. An "aged rum Mojito, served up, and swapping sparkling wine for soda water"

Green chartreuse: Distilled by chartreuse monks, made from 130 different herbs and botanicals 110 proof

Batiste Rhum Agricole: Distilled from fresh cut sugarcane on the island of Marie Galante

Front 10

Randy's Market Shrub

(De La Maison)

Back 10

Menu: Choice of spirit, Randy's house made Del Rio Botanical Mulberry shrub, lemon verbena

Ingredients:

1 oz guests choice spirit

4 oz Randy's house made Del Rio Botanical Mulberry shrub (on tap)

Method/Glass:

Build in 12 oz double old fashioned glass over kold draft Ice

Garnish: Lemon Verbena sprig

Notes: Shrub - the original purpose of shrubs was to preserve fruit long term, typically made from fruit, sugar, and vinegar.

Del Rio Botanicals is a local West Sacramento farm.

Front 11

Un Panache

(De La Maison)

Back 11

Menu: Featured apertif, fresh citrus, sparkling wine, soda

Ingredients:

1 oz featured apertif

.5 oz fresh citrus

2 oz soda

2 oz sparkling wine

Method:

Build in a 12 oz footed glass over kold draft ice.

Garnish: Dehydrated citrus, edible flower.

Notes: Apertif: Usually taken before a meal, most commonly a fortified wine or liqueur, typically more dry than sweet.