Introduction:
There can be no doubt that, in 2007 , we areliving in the second Golden Age of the AmericanCocktail/first took place from around 1880 until1912/,and those of us in the beverage industrymust pay great attention to this phenomenon. It’sup to us to nature the cocktail culture of thetwenty-first century, and support to the craft of the Cocktail Bartender to the best of our abilities. The Cocktail Masters and others like them areseen on television, and quoted in majornewspapers. Why? Because they take their craftvery seriously, and they are .intimate withingredients they use.Cocktail Bartenders are akin to chefs, but theyaren’t like bakers or pastry chefs who must followrecipes precisely, since those types of recipes aremore of less, chemical formulas. No, bartendersare far more like saucier. In fact, in the case of thecocktail, it’s imperative that the bartender altersbasic recipe by taking into account the specificingredients requested by their customers.Cocktail Bartenders Must know their ingredientsthoroughly if they hope to achieve balance in theircocktails.
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Hi can i have this ppt pls. its really good. yusuf_fardeen@yahoo.com