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The Specific Gravity of Alcohol

The Specific Gravity of Alcohol

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Published by rodge_88

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Published by: rodge_88 on Dec 07, 2009
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05/18/2010

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The Specific Gravity of Alcohol
Are you having problems layering shooters? This table should help you onyour quest to become competent at layering different alcohol's. Eachalcohol has its own weight, or Specific Gravity Value. These values tell youin what order that you should pour them. As described in the layeringsection, you must pour the heaviest liquors first, or the liquors with thelargest value. 0.97 would be the lightest in the table and 1.18 would be theheaviest.
Liquids with the highest number are heavier (thus tend to go down ina glass), and should be poured first
 This means you should pour your spirits in order, from the highestspecific gravity (first) to the lowest (last)
Bear in mind that the difference between the specific gravities of twodrinks matters (the bigger the difference, the easier it is to keep thelayers cleanly separated)
Alcohol weighs less than water, so as a general rule: liquids higher inalcohol are lighter (and tend to float on top)
Pouring a liquid from too much height can spoil the layers that arealready in the glass, you can avoid this by pouring from a low heightor by pouring the liquid on the back of a spoon (which will slow itdown)
For simplicity's sake, most layered cocktails recipes are writtenheaviest to lightest (in order of pouring)
It is important to move the glass with care after pouring theingredients, and to not touch the inside with anything (it will spoilthe perfectly horizontal line between the layers)
 
Alcohol TypeSpecific GravityValue
Southern Comfort 
0.97
Tuaca
0.98
Green Chartreuse
1.01
Cointreau
1.04
Peach Liquor 
1.04
Sloe Gin
1.04
Peppermint Schnapps
1.04
Benedictine & Brandy 
1.04
Cherry Liquor 
1.04
Midori Melon Liquor 
1.05
Fruit Flavoured Brandies
1.06
Campari
1.06
Yellow Chartreuse
1.06
Benedictine D.O.M.
1.07
Strawberry 
1.08
Drambui
1.08
Frangelico
1.08
 Amaretto di Saranno
1.08
Tia Maria
1.09
 Apricot Liquor 
1.09
Blackberry Liquor 
1.10
Blue Curacao
1.10
Galliano
1.11
Creme de Menthe
1.12
Coffee Liquor 
1.13
Creme de Banana
1.14
Creme de Cacao
1.14
Kahlua
1.14
Creme de Almond 
1.16
Creme de Noyaux 
1.16
 Anisette
1.18
Grenadine
1.18
Creme de Cassis
1.18
 
How to Float Ingredients in a Cocktail Drink 
Have you ever seen a cocktail with a colorful ingredient floating on the top of it andwondered how did they do that? They probably made the cocktail using the floatingtechnique. Float or floating in cocktail terminology means to add a small amount of liquid over the back of a spoon or down the handle of a bar spoon to the cocktail. A floatis usually the last ingredient used in a cocktail. A float is added last because it is notstirred or shaken like the other ingredients used in the cocktail. Some ingredients can befloated by pouring the ingredient slowly in the drink, but usually it is poured slowly over the back of a spoon. Some bartenders will float the ingredient down the handle of a bar spoon. It’s very important when floating an ingredient to slowly pour the liquid over the back of the spoon because if you pour it too quickly it will mix with the other ingredientsin the cocktail.
This
Tequila Sunrise
cocktail uses the floating technique to add the grenadine to thedrink.
 Ingredients:
1 ½ oz Tequila
4 oz Orange Juice
1 ½ oz Grenadine (grenadine is non alcoholic cherry flavored syrup used in manycocktail drinks)
1 Orange Slice for garnish
1 Lime Slice for garnishPreparation:1.Place 3 cubes of ice in a shaker.2.Add the tequila and orange juice to the ice.3.Shake well (shake the shaker at least 10 times).4.Strain into a Collins cocktail glass.5.Float grenadine into the drink.6.Garnish with an orange slice and a lime slice.Floating the grenadine on top of this cocktail adds a beautiful look to the drink. Thegrenadine gives the drink a sweet flavor and also adds a bright and colorful look. TheTequila Sunrise has a very sweet taste because of the orange juice and grenadine andlooks elegant when the grenadine is floated on top.

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