Bar Ethanol

eth·a·nol - [eth-uh-nawl, -nol] 1. also called ethyl alcohol, grain alcohol, ethanol, fermentation alcohol. a colorless, limpid, volatile, flammable, water-miscible liquid, c 2 h 5 oh, having an etherlike odor and pungent, burning taste, the intoxicating principle of fermented liquors, produced by yeast fermentation of certain carbohydrates, as grains, molasses, starch, or sugar, or obtained synthetically by hydration of ethylene or as a by-product of certain hydrocarbon syntheses: used chiefly as a solvent in the extraction of specific substances, in beverages, medicines, organic synthesis, lotions, tonics, colognes, rubbing compounds, as an automobile radiator antifreeze, and as a rocket fuel. compare denatured alcohol, methyl alcohol. 2. whiskey, gin, vodka, or any other intoxicating liquor containing this liquid. bar ethanol is a san diego based bar with ethanol at the core. all food and drinks are alcohol based. there is nothing on the menu without an alcohol theme. at bar ethanol