Lecturer Note: Major Minor

Here you will find Introduction to wines, beers, and spirits.
Further
topic include production and mixing of beverages and cocktails, bar
management and operations.
Lecturer Note
Bar Equipment
Care Of Glassware
Cocktails Definition And Method
List Of Cocktails
Drink Making Procedures
Decanting Of Wine
A General Guide Wine With Food
Wine Service
Other resources
Other Links
BAR EQUIIPMENT
The range of equipment found in licensed bars today will vary according to the type of bar and the
products they offer. But it is important to keep in mind that in order for equipment to function
efficiently and provide for quality beverages, regular cleaning and maintenance is essential. The
equipment found in bars today can be classified as:
I). Major - that equipment which is usually large, electricity or as powered, fixed or permanent, and
subject to mechanical break-down.
II. Minor - that equipment which is usually smaller, manually operated, mobile and subject to
regular replacement.
MAJOR BAR EQUIPMENT MINOR BAR EQUIPMENT
Furnishings - Blenders
- bar counter - Shakers and bar glasses
- shelving - Manual spirit measures
- bar stools - Spirit pourers
- Service trays
- Glass racks
Plumbling - Drip trays
- sinks - Cutting boards
- taps - Knives and utensils
- beer tap (manual) - Ice buckets
- Ice crushes
Refrigeration - Juicers
- fridges - Stirrers
- glass chillers - Ash trays
- ice machine - Glassware
- bulk beer cooling system - Rubbish bins
- Wine and beer bottle openers
Electrical
- glasswashers
- expresso machines
- electric spirit dispensrs
- cash register
- beer taps (electric)
Care of Glassware
Please ensure that all dirty glassware, particularly those used for cream or juice based drinks, are scrubbed over
the bar, brush before being placed in glasswasher.
Please ensure that all glassware is polished after it is washed and before being placed in racks on shelves.
Please use glass polishing cloths only.
Please ensure that all Glassware is placed into correct wire racks/shelves after washing. Do not mix different
glasses in the same racks.
NB: Beer Glasses:

- Do not polish as dirt/lint particles may effect presentation of beer
- Do not use beer glasses for juices, soft drinks etc., as sugar coats the inside of glass, affecting presentation of beer.
Place any broken glassware in special buckets provided for safety and stock control purposes.
Do not place coffee cups in glass washer as coffee particles block drainage.
Ensure no glassware placed in glasswasher has straws or garnishes inside.
Use a clean glass for each new drink.
Use cold classes for cold drinks and hot glasses for hot drinks.
Handle glasses by the base or stem, never the rim. This goes for full or empty, clean or dirty glasses.
Never use cracked or chipped glassware. Discard immediately.
Never use glass as an ice scoop as fingers can come into contact with ice and glasses can easily chip or break.
Do not stack one glass into another as this can cause breakages.
Use the correct glass for each type of drink to ensure that consistency, appearance and even taste are at their
best.
COCKTAILS
Definition: Combination of liquor and mixers. Can also be non-alcoholic. This can be
done in a variety of ways (see below). Recipes are carefully created to
achieve the desired end result. Careful measurements should be used for
consistency and cost controlThere are really only 5 basic methods of
preparation
Methods : Whilst there are literally thousands of different recipes there are really only
5 basic methods of preparation (some cocktails may employ more than
one method
1. Build All items are added one after the other into the glass in which the cocktail
is served. As a general rule ice is placed first, then spirits/liqueurs, then
any juices mixers. But always read recipe instructions first for any
variations of this, e.g. Harvey Wallbanger.
2. Layer Similar to 'build' in that all ingredients are placed in the serving glass one
after the other. But no ice is used and all ingredients are carefully poured
(usually over the back of a barspoon) so they will sit on top of each other
in distinct contrasting layers. They are usually served in shot glasses
e.g. B-52. Some can also be flamed e.g. Flaming Lamborgiru.
3. Stir Ingredients are placed in a bar glass over ice and stirred quickly for a few
Strain seconds only. This chills the ingredients quickly without too much water
content from the ice diluting the drink. It is then strained into a chilled
serving glass and garnished, e.g. Martini.
4. Shake Ingredients are placed in either a conventional or American cocktail shaker
Strain with ice and shaken vigorously before being strained into a chilled glass.
Showmanship is utilised here e.g. Grasshopper.
5. Blend Ingredients are placed in blender or vitamiser with ice and 'pureed' at high
speed to blend all ingredients. This method is utilised where fruit and ice
are integral components of the drink. The entire contents should be
poured into the serving glass, e.g. Pina Colada
Cocktail Name Ingredients Method Glass Garnish

30 ml Banana Blend Calada Banana slice
Liqueur freshly grated
30 ml Kahlua chocolate
Bananarama Tia Maria
60 ml
1/2 Cream
Banana Ice
30 ml Kahlua Build over Ice Old Fashion Cherry
30 ml Vodka
Black Russian
30 ml Vodka Build over Ice Highball Stick of celery

120 ml Tomato Juice & lemon slice
15 ml Lemon Juice
Bloody Mary
2 drops Tabassco
5 ml Worcestershire
30 ml Brandy Shake and Strain Standard Cocktail Sprinkle of

30 ml Brown creme nutmeg
Brandy Cacao
Alexander 45 ml Cream Ice
15 ml Brandy Build Champagne Flute Float 1/2

5 ml Grand Marnier strawberry
Champagne 100 ml Champagne
Cocktail 1 Sugar Cube
4 drops Bitters
Cocktail Name Ingredients Method Glass Garnish

30 ml White Rum Blend Coloda Apporopriate fruit
30 ml Fruit Liqueur segment
15 ml Lemon Juice
Daiquiri
Golden Dream 15 ml Gallino Shake and Standard Cocktail Cherry

15 ml Cointreau Strain
30 ml Orange Juice
45 ml Cream
Ice
30 ml Midori Melon Shake and Standard Cocktail Cherry in bottom

30 ml Cointreau Strain of glass
Japanese Slipper 30 ml Lemon Juice
Ice
30 ml Midori Melon Build Over Ice Highball Melon and lemon

15 ml Blue Caracao slice
15 ml White Rum
Liquid Ecstacy
15 ml Lemon Juice
60 ml Pineapple Juice
60 ml Bourbon Stir and Strain Standard Cocktail Cherry in bottom

20 ml Sweet of glass
Manhattan Vermouth
4 drops Bitters
60 ml London Dry Stir and Strain Standard Cocktail Olive or Twist

Gin lemon
Martini-Dry 10 ml Dry Vermouth
Ice
30 ml Tequila Shake and Standard Cocktail Frost rim of glass

15 ml Cointreau Strain with salt and
Magarita 30 ml Lemon Juice lemon slice
30 ml White Rum Blend Colado Wedge of

15 ml Malibu pineapple with
30 ml PineappleJuice leaves and cherry
Pina Colada
1 slice
30 ml Frangelico Shake and Strain Standard Cocktail Freshly grated

15 ml Brown Creme chocolate
de Cacao
Tobleronie
15 ml Kahlua
45 ml Cream
Ice
30 ml Gin Build Highball Lemon slice
30 ml Lemon Juice
1 tspn. Fine Sugar
Tom Collins
Soda
Ice
30 ml Gin Shake and Strain Standard Cocktail Cherry
15 ml Cointeau
White Lady 30 ml Lemon Juice
DRINK MAKING PROCEDURES

Working behind the bar can be a test on the bar attendant's memory skills. An efficient bar attendant should be able to
take an order from a customer or a waiter of several drinks and prepare them at once. Below is a guide as to know
how to make this task easier and ensure proper presentation:
1. Set up all glassware first.

2. Gather all equipment and ingredients before preparing drinks.
3. Order of preparation is essential for Speed of service and presentation of beverages.
General rules include:
-Draught beer last so it will not go flat
-Blended cocktails can be prepared early so that other drinks can be made whilst blending but they should be poured
at the last minute so they do not separate
-Garnishes can be prepared and placed on glassware whilst drinks are in the blender.
-Pre-chill glasses before preparation to ensure drinks reach the customer cold
-Wine, bottled beer and soft drinks can be served early as their presentation is not affected.
(NB: drinks with ice wW begin to go flat soon).
4. Do not overfill glasses as they may spill.

5. Keep glasses clean. Wipe down if spillages occur.
6. Use appropriate garnishes to enhance appearance of drinks.
7. Add heavy syrups last as they will sit at the bottom of the glass
if placed first.
DECANTING OF WINE
Definition:
The process of decanting involves the transferring of wine

from its original bottle into a clear vessel known as a decanter.
Purpose:
The reason this takes place is two-fold. Firstly, certain

full-bodied reds, both young and old, as well as vintage ports can
contain naturally forming tannin and tartrate deposits. These are
referred to as sediment or crust which, because of their course
texture and bitter taste, are best separated from the wine before
serving.
Today, however, most wines are made with immediate

consumption in mind. They are therefore generally filtered quite
considerably before bottling in order to remove tannin and tartrate
deposits. This results in softer, more easy-drinking wine styles.
Secondly, decanting allows for the wine to aerate or 'breathe'.

Breathing exposes the wine to air thus allowing for certain unpleasant
and volatile odours to dissipate and for any harsh tannins to soften.
It will also help bring out the bouquet and flavour of the wine.
The length of breathing will vary depending on various factors such as

the body, age and delicacy of the wine. There are differing
opinions even amongst experts, about the merits or otherwise of
breathing of wines. However, many would suggest that young wines,
particularly those of substantial weight can benefit from decanting up
to 4 hours before drinking. Older wines, being more delicate, many
benefit from as little as 20 minutes breathing.
Procedure:
Before decanting the appropriate equipment is necessary;
side table or trolley, suitably clothed
decanter, with or without funnel
candle and matches
corkscrew or waiter's friend
servietteside plate for cork
wine service basket for horizontally stored wines
tastevin or tasting glass
Decanting should be done in full view of the guest so he or she may

observe the treatment of the wine.
As aged wines are stored horizontally for some time, they should be
stood upright for at least 24 hours before serving to allow the sediment
to rest on the bottom. This is not always possible, particularly if a wine
is ordered in a restaurant. A wine service basket should then be used
in order to keep the bottle horizontal not disturbing the sediment.
The cork should be carefully removed, remembering that they may be

extremely soft and delicate if old. Any residue from the cork should be
wiped from the top of the bottle.
Pouring of the wine from bottle to decanter requires patience and a

steady hand. The neck of the bottle should be placed over a candle
or white surface to allow the sediment to be more clearly detected
whilst pouring. The wine should be transferred to the decanter slowly
and in one of the bottle pouring should cease. The wine remaining in
the bottle along with the sediment should be discarded. If done
properly, wastage should be around 30-50mls.
After the desired period of breathing the wine may be servered from
the decanter. In some cases it may be preferable to pour the wine
back into its original bottle after rinsing.
White Wine :
White wines are not often decanted, but in certain circumstances it
may be beneficial. Tartrate deposits may form in some aged whites
which should be seperated from the clear wine before serving.
This is not common today as all traces of tartrates are generally
removed through filtration before bottling. Decanting may also benefit
some fuller bodied younger white styles by simply allowing breathing
time prior to drinking.
Wine with Food : A General Guide

Wine Food
Champagne or Sparkling Appetizers, cold dishes , seafood.
Dry or Fino Sherry Soup, appertisers, savouries lighter
seafood,salads, chicken cold meats,
white sauces, mild Asian cuisine
Dry white wine Stronger flavoured seafoodveal, ham,
pork cream and light cheeses
Traminer and Spicy Asian dishes, stronger
Gewurztramine flavoured seafood.
Light red Veal, pork, lamb, game birds,
light flavoured cheeses, lighter
casseroles, red sauces
Medium to full bodied Dry reds Richer red meat dishes, heavy
rich sauces, hard or strong
flavoured cheeses, spicy dishes
rich casseroles.
Dessert wines Desserts, fruit.
Sweet fortified wines Hard or stronger cheeses,
dried fruit and nuts, coffee.
Order Of Service
Dry wines before sweet wines.
White wines before red wines.
Young wines before older wines.
Lighter bodied wines before fuller bodied wines.
Chilled wines before wines served at room temperature.
White wines with entree, red wine main course.
Wine Service
Wine by the bottle :
1. Present Wine List (after meals have been ordered) to the host.
2. Take order for wine, allowing sufficient time for selection.
3. Present wine to guest (person who ordered the wine) from the right, stating -winery,
style and vintage.
4. Open wine at the table, keeping bottle upright at all times.
5. If red wine, place cork on plate for guest to inspect.
6. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label
facing guest while tasting.
7. If guest approves, commence serving to other guests, filling up glasses 1/2 to 2/3 only.
8. Finish by topping up taster's /host's glass.
9. Take bottle back to waiter's station or to ice-bucket.
10. Continously top up guest's glasses to appropriate level until bottle is empty.
11. Suggest re-order of another bottle of wine and repeat procedure
- new glasses should be offered to all guests.
- wine should be tasted as with the first bottle.
Wine by the Glass :

If a guest orders a glass of wine from the wine list, ensure you getspecific brand
and variety right. The wine should be servered from the table so the guest can see the label. Fill the glass to the
appropriate level (120mls as a standard serve). The bottle
is then returned to the bar. If there is a re-order of the same wine the glass does not
have to be changed.
RHUMBERO
Rum Flavor Coctails and Drinks
CARIBBEAN COCKTAIL
2 OZ. PREMIUM BLEND RHUMBERO
2 OZ. PREMIUM BLEND CARIBBEAN MIX
8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
STRAWBERRY/ BANANA DAIQUIRI
1 OZ. P. B STRAWBERRY DAIQUIRI MIX
1 OZ. P. BLEND BANANA DAIQUIRI MIX
MANGO DAIQUIRI
2 OZ. PREMIUM BLEND
MANGO DAIQUIRI MIX
RUM RUNNER
2 OZ. PREMIUM BLEND RUM RUNNER MIX
8 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS
LIME DAIQUIRI
2 OZ. PREMIUM BLEND MARGARITA MIX
RASPBERRY DAIQUIRI
2 OZ. PREMIUM BLEND
RASPBERRY DAIQUIRI MIX
PASSION FRUIT DAIQUIRI
2 OZ. PREMIUM BLEND PASSION FRUIT
PINEAPPLE DAIQUIRI
2 OZ. PREMIUM BLEND PINEAPPLE MIX
KEY LIME PIE
2 SCOOPS VINILLA ICE CREAM
PIÑA COLADA (10 ounce)
2 OZ. PREMIUM BLEND
PIÑA COLADA MIX
PIÑA COLADA (15 OUNCE)
3 OZ. PREMIUM BLEND
PIÑA COLADA MIX
STRAWBERRY DAIQUIRI (10 OZ.)
2 OZ. PREMIUM BLEND
STRAWBERRY DAIQUIRI
STRAWBERRY DAIQUIRI (15 OZ.
3 OZ. PREMIUM BLEND
STRAWBERRY DAIQUIRI
BANANA DAIQUIRI (10 OUNCE)
2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX
BANANA DAIQUIRI (15 OUNCE)
3 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX
PEACH DAIQUIRI
2 OZ. PREMIUM BLEND PEACH MIX
STRAWBERRY COLADA
1 OZ. PREMIUM BLEND
PIÑA COLADA MIX
1 OZ. PREMIUM BLEND
STRAWBERRY DAIQUIRI MIX
MANDARIN DAIQUIRI
2 OZ. PREMIUM BLEND MANDARIN MIX
RUM RUNNER
2 OZ. PREMIUM BLEND RUM RUNNER MIX
8 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS
RASPBERRY DAIQUIRI
2 OZ. PREMIUM BLEND
PASSION FRUIT DAIQUIRI
2 OZ. PREMIUM BLEND PASSION FRUIT
PINEAPPLE DAIQUIRI
2 OZ. PREMIUM BLEND PINEAPPLE MIX
CAFFE' COLADA
3 OZ. PREMIUM BLEND CAFFE' ROYALE
2 OZ. PREMIUM BLEND PIñA COLADA MIX
8 OZ. ICE
BLEND AND SERVE IN COCKTAIL GLASS
DIRTY BANANA
1 OZ. P.C.CAFFE' ROYALE
1 OZ. PREMIUM BLEND PIñA COLADA MIX
1 OZ. PREMIUM BLEND BANANA DAIQUIRI
2 SCOOPS OF VANILLA INC CREAM
BLEND AND SERVE IN COCKTAIL GLASS
GARNISH WITH SLICE OF BANANA
TREASURE ISLAND
1 OZ. P.B. PIÑA COLADA MIX
1 OZ. PREMIUM BLEND
NOTE: Use hurricane glass for the following:
MOJITO
FILL GLASS WITH ICE
2 OZ. GINO'S PREMIUM BLEND MOJITO MIX
4 OZ. RHUMBERO
TOP WITH SELTZER WATER
SHAKE WELL GARNISH WITH
MINT LEAF AND LIME WEDGE
HURRICANE
FILL GLASS WITH ICE
4 OZ.GINO'S PB HURRICANE MIX
4 OZ RHUMBERO
SHAKE WELL GARNISH WITH ORANGE SLICE AND CHERRY
CUBA LIBRE
FILL GLASS WITH ICE
2 OZ. RHUMBERO
TOP WITH COLA
GARNISH WITH LIME WEDGE
CARIBBEAN RUM PUNCH
FILL GLASS WITH ICE
4 OZ. RHUMBERO
2 OZ. PINEAPPLE JUICE
1 OZ. ORANGE JUICE
1 OZ. GRENADINE
1 OZ. PIÑA COLADA MIX
SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY
SAOCO-RON CON COCO
4- OZ RHUMBERO
1-TABLE SPOON OF SUGAR
FILL GLASS WITH ICE AND TOP OF WITH COCONUT WATER .
SHAKE WELL AND GARNISH WITH ORANGE SLICE
AND CHERRY
› GO TO TOP
TEQUESTA
Tequila Flavor Cocktails and Drinks
MARGARITA
MARGARITA (TRADITIONAL)
2 OZ. PREMIUM BLEND TEQUESTA
1 OZ. PREMIUM BLEND TRIPLE SEC
8 OZ. ICE
BLEND AND SERVE IN MARGARITA GLASS
GARNISH WITH LIME SLICE
STRAWBERRY MARGARITA
2 OZ. PREMIUM BLEND
STRAWBERRY DAIQUIRI MIX
8 OZ. ICE
BLEND AND SERVE IN MARGARITA GLASS RIM GLASS WITH SUGAR GARNISH WITH
STRAWBERRY
PEACH MARGARITA
2 OZ. PREMIUM BLEND
PEACH DAIQUIRI MIX
8 OZ. ICE
CARGISH WITH PEACH SLICE
RASPBERRY MARGARITA
2 OZ. PREMIUM BLEND
8 OZ. ICE (1 scoop)
GARNISH WITH A RASPBERRY
MANGO MARGARITA
2 OZ. PREMIUM BLEND
MANGO DAIQUIRI MIX
8 OZ. ICE
GARNISH WITH SLICE OF ORANGE AND CHERRY
COCORITA
2 OZ. PREMIUM BLEND PIÑA COLADA MIX
8 OZ. ICE
BLEND & SERVE IN COCKTAIL GLASS
RIM GLASS WITH GRADE COCONUT
TEQUESTA SUNRISE
2 OZ. TEQUESTA
1 OZ GRENADINE
FILL GLASS WITH ORANGE JUICE ADD GRENADINE DO NOT STIR , SERVE
LA BAMBA
2 OZ TEQUESTA
1 OZ PREMIUM BLEND TRIPLE SEC
1 OZ ORANGE JUICE
SHAKE INGREDIENTS EXCEPT GRENADINE , ADD GRENADINE , GARNISH LIME WHEEL
PINK PANTHER
2 OZ TEQUESTA
1 OZ GRENADINE
2 OZ CREAM OR HALF & HALF
BLEND WITH ICE AND STRAIN INTO
COCKTAIL GLASS
GENTLE BULL
2 OZ TEQUESTA
1 OZ CAFFE' ROYALE
1 OZ. HEAVY CREAM
8 OZ. ICE
SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY
MEXICAN COFFEE
2 OZ. TEQUESTA
1 OZ. CAFFE' ROYALE
IN COFFEE CUP FILL WITH FRESH
HOT COFFEE TOP WITH WHIPPED CREAM
TEQUESTA ALEXANDER
2 OZ TEQUESTA
1 OZ CAFFE' ROYALE
2 LARGE SCOOPS OF VANILLA ICE CREAM
BLEND UNTIL SMOOTHE SERVE IN STEMMED GLASS
COCO LOCO
2 OZ. TEQUESTA
2 OZ GINO'S PB PIÑA COLADA MIX
BLEND GARNISH PINEAPPLE SPEAR
TEQUESTA COOL
2 OZ. TEQUESTA
1 OZ FRESH LIME JUICE
IN HURRICANE GLASS FILL WITH ICE COLD
BEER
Klir
Vodka Flavor Cocktails and Drinks
BLOODY MARY
3 OZ. KLIR
SERVE IN COCKTAIL GLASS FIILED WITH ICE
TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY
COSMOPOLITAN
COCKTAIL GLASS CHILLED
2 OZ. KLIR
1/2 OZ. PREMIUM BLEND TRIPLE SEC
1/2 OZ. FRESH LIME JUICE
1 OZ. CRANBERRY JUICE
STIR & STRAIN ORANGE PEEL GARNISH
SCREWDRIVER
2 OZ KLIR
SERVE IN HI BALL GLASS WITH ICE
TOP WITH ORANGE JUICE
BLOODY CAESAR
2 OZ. KLIR
SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE
GARNISH WITH CELERY
KLIR & CRANBERRY
2 OZ. KLIR
SERVE IN HI-BALL GLASS WITH
ICE TOP WITH CRANBERRY JUICE
BLACK RUSSIAN
2 OZ. KLIR
2 OZ. CAFFE' ROYALE
SERVE IN GLASS OVER ICE
WHITE RUSSIAN
2 OZ. KLIR
2 OZ CAFFE' ROYALE
TOP WITH CREAM
SHAKE SERVE OVER ICE
SEX ON THE BEACH
2 OZ. KLIR
1 OZ. PEACH ROYALE
2 OZ. ORANGE JUICE
SERVE IN GLASS WITH ICE
KLIR MARTINI
4 OZ. KLIR (CHILLED)
1/2 OZ DRY VERMOUTH (CHILLED)
SWIRL AND POUR INTO MARTINI GLASS
GARNISH WITH OLIVE
** KEEP ALL INGREDIENTS COLD
DO NOT PUT THEMOVER ICE
SALTY DOG
2 OZ KLIR
RIM GLASS WITH SALT, FILL WITH ICE AND ADD KLIR AND TOP OF WITH GREATFRUIT
JUICE
PURPLE KAMIKAZE
COCKTAIL GLASS CHILLED
2 OZ. KLIR
1 OZ RASPBERRY ROYALE
1 OZ CRANBERRY JUICE
STIR & STRAIN
LIME WHEEL GARNISH
BLOODY CAJUN
RIM COCKTAIL GLASS WITH SALT
2 OZ. PREMIUM BLEND KLIR
1/2 TEA SPOON ONION POWDER
1/4 CRUSH THYME LEAVES
PINCH OF RED PEPPER
2 PINCH OF PAPRIKA
FILL WITH BLOODY MARY MIX
GARNISH WITH CELERY AND LIME WEDGE
GUMBY
COCKTAIL GLASS, CHILLED
2 OZ. KLIR
1 OZ. GINO'S MELON BALL
1 OZ. SWEET AND SOUR
SHAKE & STRAIN
SPLAH 7 -UP
CHERRY GARNISH
RED PUMPS
2 OZ. RASPBERRY ROYALE
2 OZ. KLIR
SERVE OVER ICE
MUDSLIDE
2 OZ. KLIR
3 OZ. GINO'S MUDSLIDE MIX
8 OZ. ICE
BLEND IN BLENDER UNTIL SMOOTH
SERVE IN COCKTAIL GLASS.
KLIR COLLINS
3 OZ. KLIR
SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX, SHAKE
GARNISH WITH ORANGE SLICE AND CHERRY
KLIR AND TONIC
3 OZ. KLIR
IN HI-BALL GLASS TOP WITH TONIC , GARNISH WITH LIME
CHI CHI
2 OZ KLIR
2 OZ GINO'S P.B. PIÑA COLADA MIX
8 OZ. ICE
BLEND UNTIL SMOOTH
SERVE IN COCKTAIL GLASS
GARNISH WITH CHERRY AND ORANGE
CAIPIRIÑA
4 OZ. KLIR
1 TEA SPOON OF SUGAR
IN A ROCKS GLASS ADD 4 SLICES OF
FRESH LIME AND SUGAR , CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE
AND SERVE.
GRAPE CRUSH
2 OZ. KLIR
1 OZ. PINE APPLE JUICE
1 OZ. SWEET & SOUR MIX
SERVE OVER ICE
MELON BALL
FILL COCKTAIL GLASS WITH ICE
ADD 3- OZ. KLIR
3 OZ. MELON BALL SHAKE GARNISH AND SERVE .
KING GEORGE MARTINI
4 OZ. KLIR (CHILLED)
GARNISH WITH OLIVE
** KEEP ALL INGREDIENTS COLD
DO NOT PUT THEMOVER ICE
KING GEORGE
Gin Flavor Coctails and Drinks
MARTINI
4 OZ .KING GEORGE (CHILLED)
GARNISH WITH OLIVE
** KEEP ALL INGREDIENTS COLD DO NOT PUT OVER ICE
TOM COLLINS
3 OZ. KING GEORGE
SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX SHAKE GARNISH
WITH ORANGE SLICE AND CHERRY
GIMLET
3 OZ. KING GEORGE
1 OZ. LIME JUICE
ADD TO SHAKER WITH ICE . SHAKE AND STRAIN INTO ROCK GLASS GARNISH WITH
LIME WEDGE
KING GEORGE & TONIC
3 OZ. KING GEORGE
IN HIGH BALL GLASS FILL WITH ICE
AND TOP WITH TONIC WATER
GARNISH WITH LIME WEDGE
ORANGE BLOSSOM
3 OZ. KING GEORGE
IN A HIGH BALL GLASS FILLED WITH ICE
TOP WITH ORANGE JUICE ,
GARNISH WITH ORANGE SLICE
PINK LADY
3 OZ. KING GEORGE
3 OZ. HALF & HALF
1/2 GRENADINE
SHAKE WITH ICE AND STRAIN INTO
COCKTAIL GLASS OR SERVE ON THE ROCKS
SINGAPOR SLING
3 OZ. KING GEORGE
1 OZ. GRENADINE
IN SHAKER WITH ICE ADD SWEET AMD SOUR MIX TO THE TOP , SHAKE AND SERVE,
TOP WITH RASPBERRY ROYALE
AND GARNISH WITH CHERRY
SIR WILLIAM
Whisky flavor Cocktails and Drinks
SEVEN & SEVEN
2 OZ. SIR WILLIAM
IN HI BALL GLASS FILL WITH ICE AND TOP 7 UP GARNISH WITH LIME
SIR WILLIAM & COKE
2 OZ. P. B. SIR WILLIAM
IN A 7 OZ. HI BALL GLASS
FILL WITH ICE AND TOP WITH COKE
HILLBILLY LEMONADE
2 OZ. SIR WILLIAM
FILL WITH ICE AND TOP WITH 7 UP
HILLBILLY TEA
2 OZ. SIR WILLIAM
FILL WITH ICE AND TOP WITH COKE
DOWN HOME PUNCH
2 OZ. SIR WILLIAM
1 OZ. PEACH ROYALE
1 OZ. ORANGE JUICE
1/2 OZ. GRENADINE
FILL WITH ICE AND TOP WITH 7 UP
MANHATTAN (DRY)
3 OZ. SIR WILLIAM
1 OZ. SWEET VERMOUTH
KEEP ALL SIR WILLIAM AND THE VERMOUTH CHILLED COMBINE AND STIR,
TOP WITH A CHERRY
WILLIAM SOUR
3 OZ SIR WILLIAM
COMBINE OVER ICE SHAKE WELL SERVE , GARNISH WITH LEMON AND A CHERRY
WILLIAM ALEXANDER
3 OZ SIR WILLIAM
1 OZ. DARK CREAM DE CACAO
1 OZ. HEAVY CREAM
COMBINE ALL INGREDIENTS SHAKE OVER ICE STRAIN AND SERVE STRAIGHT UP.
SPECIALTY COCKTAILS
LONG ISLAND ICE TEA
IN A HURRICANE GLASS
FILL GLASS WITH ICE AND ADD
2 0Z KLIR
1 OZ. RHUMBERO
2 OZ. TEQUESTA
1 OZ SWEET & SOUR MIX
TOP OF WITH COKE
RASPBERRY/CHAMPAGNE - COCKTAIL
IN A CHAMPAGNE FLUTE (Glass)
2 oz. RASPBERRY ROYALE
FILL REST OF GLASS WITH CHAMPAGNE
BELLINI
2 OZ PEACH ROYALE
1 OZ PEACH DAIQUIRI MIX
4 OZ CHAMPAGNE
MIX GENTLY IN A MIXING GLASS THE DAIQUIRI MIX AND CHAMPAGNE POUR INTO
CHAMPAGNE GLASS AND TOP OF WITH THE PEACH ROYALE .
BAHAMA MAMA
4 OZ. RHUMBERO
1 OZ. P. BLEND PREMIUM BLEND
1 OZ GINO'S PIÑA COLADA MIX
1 OZ ORANGE JUICE
1/2 OZ GRENADINE
BLEND AND STRAIN OVER CRUSHED ICE IN A COLLINS GLASS
FUZZY NAVEL
2 OZ PEACH ROYALE
2 OZ KLIR
4 OZ ORANGE JUICE
OVER ICE IN COCKTAIL GLASS AND FILL WITH ORANGE JUICE
GODFATHER
2 OZ. SIR WILLIAM
2 OZ. ALMANDINE ROYALE
SERVE OVER ICE IN OLD FASHION GLASS
GODMOTHER
2 OZ. KLIR
SERVE OVER ICE IN OLD FASHION GLASS
PISCO SOUR LIKE
2 OZ TEQUESTA
1 OZ LEMON JUICE
1 EGG WHITE -1 TSP FINE GRANULATED SUGAR SHAKE WITH ICE STRAIN AND SERVE
SPECIALTY DRINKS
BUSHWHACKER
2 OZ. CAFFE' ROYALE
1 OZ. CREME DE CACAO DARK
2 SCOOPS VANILLA ICE CREAM
1 OZ. COCONUT CREAM
8 OZ. ICE
BLEND AND SERVE IN COCKTAIL
GLASS GARNISH WITH SLICE PEACHES
TOP WITH WHIPPED CREAM
PEACHES & CREAM
3 OZ. PEACH ROYALE
1 OZ. P. BLEND PEACH DAIQUIRI
8 OZ. ICE
2 SCOOPS OF VANILLA ICE CREAM
BLEND AND SERVE IN COCKTAIL
GLASS GARNISH WITH SLICE PEACHES
STRAWBERRIES & CREAM
2 OZ. GINO'S P. B. STRAWBERRY
DAIQUIRI MIX
8 OZ. ICE
2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS
COOKIES & CREAM
2 OZ. CAFFE' ROYALE
1 OZ. CREME DE CACAO DARK
5 OZ. ICE
3 OREO COOKIES
BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH
WITH 2 OREO COOKIES
RASPMA TAZ
2 OZ. PREMIUM BLEND RASPBERRY
ROYALE
SCOOP OF ICE
BLEND AND SERVE
TOASTED ALMOND
1 OZ. CAFFE' ROYALE
5 OZ. ICE
BLEND & SERVE IN A COCKTAIL
GLASS TOP WITH WHIPPED CREAM AND SLICED ALMONDS
CONGA SHOT
1 OZ. RHUMBERO
1 OZ. CAFFE' ROYALE
SHAKE & STRAIN
PROSACK
1 OZ KLIR
1 OZ. PEACH ROYALE
SHAKE & STRAIN
HUG IN A MUG
FILL CUP WITH HOT CHOCOLATE AND TOP WITH WHIPPED CREAM
PANAMA RED
3 OZ. GINO'S SWEET & SOUR MIX
3 OZ. GRENADINE
PINK LEMONADE
BETTER THAN SEX
5 OZ. GRENADINE
KAMANIWANA LAYA
1 OZ. RHUMBERO
SPLASH OF PINEAPPLE JUICE
VALIUM
1 OZ. SIR WILLIAM
SHAKE & STRA
INTERNATIONAL COFFEES
MEXICAN COFFEE
FILL CUP WITH HOT COFFEE ,TOP WITH WHIPPED CREAM AND CINNAMON
CAFFE' ALMANDINE
1 OZ. CAFFE' ROYALE
FILL CUP WITH HOT COFFEE TOP WITH WHIPPED CREAM AND CINNAMON
CAFFE' ROMANO
2 OZ. PALAZZO di CRISTALLO
1 OZ. CAFFE' ROYALE
FILL CUP WITH HOT COFFEE, TOP WITH WHIPPED CREAM AND CINNAMON
CAFFE' ROYALE
2 OZ. CAFFE' ROYALE
FILL CUP WITH HOT COFFEE, TOP WITH WHIPPED CREAM AN CINNAMON
CAFFE' L' ORANGE
CAFFE' BERRY BERRY
COCO REAL - CREAM OF COCONUT

Piña Colada
2 ounces Coco Real® Cream of Coconut
2 ounces Pineapple Juice
1½ ounces Rum or 3oz. Premium Blend Rhumbero
1 cup ice
Mix in blender until smooth.
Zesty Coconut Cream Dressing/Dipping sauce
(Makes about ¾ cups)
½ cup Coco Real® Cream of Coconut
¼ cup cider vinegar
1 (0.7-ounce) package Italian salad dressing mix
In small jar with tight-fitting lid or bowl, combine ingredients; mix well. Chill to blend flavors. Stir
before serving. Serve with tossed green salads, fruit salads or with coleslaw. Refrigerate leftovers.
Coconut Shrimp
(Makes 4 to 6 servings)
2 pounds medium raw shrimp, peeled and deveined
2 cups unsifted flour
2¼ teaspoons baking powder
1 teaspoon salt
¾ teaspoon baking soda
1/3 cup lemon juice
1 (15-ounce) can Coco Real® Cream of Coconut
1 (3 ½-ounce) can flaked coconut
Corn or peanut oil
Pat shrimp dry; coat with ½ cup flour. In large bowl, combine remaining 1½ cups flour, baking
powder, salt and baking soda. Stir in lemon juice, cream of coconut and flaked coconut; mix well. Dip
shrimp into batter. Fry in hot oil until golden brown; drain on paper towels. Serve with dipping sauces.
Refrigerate leftovers.
Quick Dijon Dipping Sauce

(Makes about 1 cup)
½ cup Dijon-style mustard
In small bowl, combine ingredients; mix well.
Serve with your favorite appetizers.
Coconut Lime Dip
(Makes about 2 cups)
2 (8-ounce) packages cream cheese, softened
3 tablespoons Lime Juice
In small mixer bowl, beat ingredients until fluffy. Serve with fresh fruit. Refrigerate leftovers.
Coco Real Sweet & Spicy Dipping Sauce

(Makes about ¾ cup)
1/3 cup Coco RealÒ Cream of Coconut
1/3 cup Chili Sauce
1 tablespoon Lemon Juice
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
½ to 1 teaspoon prepared horseradish
½ teaspoon hot pepper sauce
In small bowl, combine ingredients; mix well. Cover; refrigerate 4 hours or overnight. Serve chilled or
at room temperature with chilled cooked shrimp, crab cakes, chicken fingers, Coconut Shrimp , etc.
Coconut Flan
(Makes 12 custards)
8 oz. coconut milk
8 oz. coconut cream
1 cup toasted coconut
1 cup sugar
¼ cup water
2 tablespoon lemon juice
6 whole eggs
3 egg yolks
Preheat oven to 325º F. Combine milk, coconut milk, coconut cream. Bring to a boil, reduce and
simmer 15 minutes. Take off flame and let cool. Add toasted coconut. Let toasted coconut infuse for
15 minutes. For caramel, add sugar and water in medium sauce pot. Cook until amber color, then
whisk in lemon juice.
Pour caramel evenly in 4-oz. ramekins and set aside. Strain milk mixture into a bowl. Add eggs and
yolks, whisk lightly. Fill each ramekin with mixture, then place ramekin in roasting pan filled half way
with hot water. Cook, covered with foil, for 25 minutes.
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1. The basics 4. Recipes

1.1. Cocktails - The basics 4.1. General Drink Recipes
1.2. Tips and Tricks 4.2. Making liqueurs
1.3. Mixing terms 5. The inevitable
1.4. Bar Measurements 5.1. Calculate your blood alcohol level
2. Equipment 5.2. Dr. I. M. Bibe's Anti-Hangover Tips
2.1. Setting up a bar 6. Just for fun
2.2. Glassware 6.1. A collection of drinking games
2.3. The History of the Cocktail Shaker 6.2. A Liquor Story
3. The ingredients 6.3. Toasts around the World
3.1. Stocking your bar
3.2. Punch Garnish
3.3. Gravity Chart
3.4. Beer and beer terminology
3.5. Coffee and caffeine
3.6. Absinthe FAQ
Cocktails –
The basics
What is a Cocktail?
Drinks akin to cocktails first appeared sometime during the 16th century, but cocktails, as we know and use
the term, was first introduced by American bartenders in the 1920ies.
The reason the cocktail made it big in the happy '20ies, was the prohibition, when producing and imbibing of
alcohol was made illegal. As good as all spirits available was of a rather dubious quality and tasted
accordingly. Thus, the bartenders, accommodating as always, started to mix the spirits with various fruit
juices and other flavorings to make it more palatable. Later, the cocktail lost its popularity most places, the
United States being the main exception.
The last few years, however, the cocktail has reclaimed lost ground everywhere, especially in southern
Europe and other places that are full of tourists. Cocktails usually consist of three different 'classes' of
ingredients.
• The first, the base, is most often some sort of spirit, like vodka, whiskey, or tequila. Occasionally,
such as in many punches, some sort of wine is being used as a base.
• The second, the main flavoring, is added to bring out the aroma of the base and to modify its taste.
The main flavoring is often such as Vermouth, various fruit juices, wine, or even eggs or cream.
• The third, the special flavoring, is added to enhance the taste of the base, and often also adds the
color to the cocktail. Common special flavorings include Grenadine, Blue Curacao, and others.
Most cocktails are also decorated in some way, usually with fruit slices, orange peel, cocktail sticks, mint
twigs, etc. (see section below).
Equipment
Many different contraptions are manufactured for the making of cocktails. Some of these are useful, some
can be definitely nice to have, and still others are totally and utterly useless. It is up to you to decide exactly
what your cocktail equipment should be, but some things are essential.
First out of the essentials is the cocktail shaker. There are two basic types of shakers available. A European
cocktail shaker is usually made out of metal, or glass with a metal top. It is, basically, a container which
holds about half a liter, fitted with a top which closes tightly around the upper edges of the container. This
top also has a smaller top, usually fitted with a built-in strainer, through which the shaken cocktail is poured.
American shakers, however, consist of two cones about the same size. One is often often made of glass, and
the other is metallic. These cones are held together to form a closed container, and the shaken cocktail is
poured from either one. Most American shakers do not have built-in strainers, so if you use an American
shaker, using a separate strainer is a good idea.
Measures, also known as jiggers, are also essential. Jiggers are most often made of metal, but glass jiggers
are common, as well. The standard measurements of a jigger can vary widely, depending on where you are.
In the recipes in the following articles, I will use a standard jigger of 30ml (appx. 1 fl oz).
In addition to the equipment mentioned above, you will find that things like these are nice to have, as well:
Ice bucket, jugs, electric blender, bowls, etc. You should also have access to ordinary kitchenware, such as
knives, corkscrews, chopping board, etc. You will also need stirrers (also known as swizzle sticks), straws,
toothpicks, serviettes and cloths.
Glasses
Cocktail glasses come in four different basic types:
• First, there are the glasses known as rocks glasses, also known as tumblers. These glasses are usually
short and broad glasses, with straight or slightly sloping sides. They normally hold about 125ml and
are used for spirits with ice, fruit juices and short drinks.
• Second, there is the highball glass. These glasses are usually of medium width, and are tall with
straight or slightly sloping sides. They normally hold between 200 and 300ml and are used for long
drinks with ice.
• Third, the champagne glasses, are of two different kind. The most common, the champagne flute, is a
tall and narrow glass with a stem. Champagne flutes have thin-glassed sides, and the long, tapering
sides can curve both inward and outward. A champagne flute holds approximately 150ml. The
second type of champagne glass is the less-known champagne saucer. The champagne saucer is a
broad and shallow glass with a stem. The broadness and shallowness of the glass make the
champagne loose its fizz quickly, and the glass is therefore less popular than it once was. It is still,
however, in use, and such cocktails as the Margarita use exclusively such glasses.
• Fourth is the group known as cocktail glasses. These are the classic cocktail glasses; stemmed and
with sharply sloping sides, making it Y-shaped when seen from the side. The classic cocktail glass
holds about 90ml and is best suited for short, strong drinks.
In addition to these glasses, some drinks, such as the Pina Colada, have special glasses. Unless you are really
serious about mixing your cocktails, you don't really need to buy such glasses. Use glasses you already have
instead. There are also other glasses available that will work just fine with cocktails. Use your imagination,
but remember that plastic glasses (or shakers, jugs, mixing glasses, or other such equipment for that matter)
should NEVER be used with cocktails, as it will make the cocktail taste of plastic. A cocktail is supposed to
have a refreshing taste, not to taste like the inside of a used plastic bag.
Mixing a Cocktail
Not all cocktails are made in the same manner. Just as the ingredients may vary, there are several ways in
which to mix a cocktail. The most frequently used methods are the following:
• Shaking: The cocktail is mixed by hand in a cocktail shaker. The shaker is first filled three quarters
with ice, preferably cubes, as crushed ice will tend to melt and dilute the cocktail. The ingredients are
then poured on top of the ice, in order of alcohol content (highest first). When shaking a cocktail,
hold the shaker in both hands, one hand on the top and the other supporting the base of the shaker,
and shake vigorously. When water has begun condensing on the outside of the shaker, the cocktail is
sufficiently chilled, and the cocktail should immediately be strained into the glass. In general,
shaking creates a colder cocktail than stirring does, but also a more cloudy one.
• Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass, before the cocktail is
strained into a glass. As with shaking, crushed ice should not be used, and water condensing on the
outside shows that the cocktail is finished.
• Blending: An electric blender is used to mix fruit juices, alcohol, fruit, etc. Blending is an excellent
way of mixing ingredients which do not blend easily in any other way. Blend the cocktail till it has
reached a smooth consistency. If the recipe requires ice, add crushed ice last, but be careful not to
add too much, as the cocktail may be watered down. Blending is a much disputed method of mixing
a cocktail, and in general, blending should be avoided unless the recipe demands it.
• Building: When building a cocktail, the ingredients are poured into the glass in which the cocktail
will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle
stick is put in the glass, allowing the ingredients to be mixed.
Decorating Cocktails
Almost all cocktails are decorated in one way or another, most often with some kind of fruit, but no matter
the exact decoration, cocktail sticks are almost always invaluable. Cocktail sticks come in two types;
Wooden and plastic. Wooden sticks are most often used, and are suited for just about any kind of cocktail,
but they cannot be reused. Plastic sticks, however, should be carefully used, as they tend to give the cocktail
a slightly artificial appearance. Unlike wooden sticks, plastic ones can be reused, but should be carefully
washed and boiled first.
Cocktail sticks are, whatever the type, used for spearing slices of fruit, cherries, and just about anything else
you care to decorate your cocktails with. Straws are also essential and go well with highballs. Straws should
not be reused. The traditional cocktail garnish is, however, the red Maraschino cherries. These are used in
just about any kind of cocktail, and are now also available in green, yellow and blue. In addition to this,
slices of fruit, strips of orange or lemon peel, mint twigs, etc. can also be used.
One often used method of decorating cocktails is that which is called frosting. Frosting leaves an edge of
sugar, salt, cocoa, or any other fine powder, on the rim of the glass. There are several ways to frost glasses,
and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon,
then submerge the rim in sugar or salt (or any other powder), just so that it lines the top of the rim. Other
methods use egg white or other substances for 'gluing' the powder to the glass. For a more colorful frosting,
use small drops of food coloring in the powder. With some cocktails, such as the Margarita, frosting is a
'standard' decoration.
Tips and Tricks

• 1/2 oz. of liquor is equal to 1 count, assuming you are using a pourer on your bottles. To measure 1
1/2 oz. of liquor, count "1001...1002...1003" as you are pouring. After a while, you should be able to
do it by eye.
• To make highballs, fill glass two-thirds full of ice before adding liquor. Always pour liquor in before
the mixer. Do not stir drinks containing carbonated mixers.
• To make cocktails, lowball, and other shaken or stirred drinks, fill shaker half-full of ice. For
lowball, fill the glass about half-full of ice before pouring drink.
• Most shaken drinks which contain light cream can also be made as blended drinks, substituting
vanilla ice cream for the light cream.
• To make blended drinks, first fill blender half-full of ice. If necessary, add more ice as you are
blending.
• Always keep fruit juices and other mixers refrigerated.
• In fruit drinks, e.g. strawberry margaritas, always use fresh fruit, not frozen.
Bar terms
Mixing
When using a cocktail shaker there is one golden rule to remember. Always put the ice in the
shaker first and the liquor last. This is to ensure that all ingredients are properly chilled by the ice
when they are poured over the ice, and by adding the liquor last you reduce the chance of
dilution.
Stirring
A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. Drinks
based on clear liquors, like a Martini, should always be stirred and not shaken (don't listen to James Bond
when he order his Martini "shaken, not stirred").
When stirring a cocktail you should stir it enough to mix the ingredients, but not stir it too much. If you stir
too much the ice will begin to dilute the liquor. A general rule is that 10-15 stirs will be sufficient for proper
mixing.
A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle.
Shaking
Instead of stirring, you can shake the drink. This will mix the ingredients more than stirring, but will also
result in a less clear drink. Drinks that contain ingredients that are hard to mix, such as cream, fruit juices
and eggs, should be shaken vigorously to ensure that the ingredients has been well mixed.
Blending
Use an electric blender to mix fresh fruit, liquor, juices and ice instead of using a shaker. Not too popular
everywhere, but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to
mix.
Floating
The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the
others. This will create a drink with separate layers, and this is why floating often is referred to as layering.
The easiest way to float one liquor on top of another is to use a demitasse spoon, holding it over or in the
glass and slowly trickle the ingredient over the back of the spoon.
Muddling
Muddling is a simple mashing technique for grinding herbs, such as mint, smooth in the bottom of a glass.
You can use a wooden muddler that you buy in a bar supply store or buy a bar spoon with a muddler on the
end. It crushes the herbs, much as the back of a soup spoon might, without scaring the glass.
Frosting
To frost a glass, first dip it in water and then put it in the freezer for half an hour or so. Also note that metal
and silver mugs and cups will frost better than glasses.|
Bar Measurements
Standard Bar Measurements (US)
1 part = any equal part
1 dash/splash = 1/32 ounce
1 teaspoon (tsp) = 1/8 ounce
1 tablespoon (tblsp) = 3/8 ounce
1 pony = 1 ounce
1 jigger/bar glass = 1 1/2 ounces
1 shot (*)
= 1 1/2 ounces
1 snit = 3 ounces
1 wineglass = 4 ounces
1 split = 6 ounces
1 cup = 8 ounces
1 pint (pt) = 16 ounces
1 quart (qt) = 32 ounces
1 fifth = 25.6 ounces (1/5 gallon)
1 gallon (gal) = 128 ounces
Metric Conversions
1 fluid ounce (oz) = 29.573 milliliters = appx. 3 centiliters (cl)
1 quart (qt) = 9.4635 deciliters
1 gallon (gal) = 3.7854 liters
1 milliliter (ml) = 1/30 ounce

1 centiliter (cl) = 1/3 ounce
1 deciliter (dl) = 3 1/2 ounces
1 liter (l) = 34 ounces
Other Measurements
English Metric
Fifth = 4/5 Quart = 1/5 Gal. = 25.6 oz => 750 ml = 25.5 oz
Pint (pt) = 1/2 Quart = 16.0 oz => 500 ml = 17.0 oz
Half-Pint = 8.0 oz => 200 ml = 6.8 oz
Half-Gallon = 64.0 oz => 1750 ml = 59.7 oz
Quart = 32.0 oz => 1000 ml = 34.1 oz
2. Equipment
Setting up a bar
Basic set of tools
When setting up a bar, you will need quite a lot of equipment. The following is a list of basic bar equipment
you should have in your bar to allow you to make most drinks. You may also want to take a look at the list
of additional equipment that will make life behind the bar a bit easier too.
• Bottle opener
• Corkscrew
• Can opener
• Measuring cups and spoon set
• Bar spoon with long handle and muddler on the end
• Juice squeezer
• Electric blender
• Cutting board and a sharp knife
• Ice bucket with an ice tong
• Mixing glass
• Shaker and strainer
• Bottle sealers
• Towels
• Boxes/jars to store garnishes in
• Glassware (See separate page)
You will have to buy new supplies of the following equipment regularly.
• Cocktail napkins and coasters
• Swizzle sticks
• Straws, both long and short ones
• Cocktail picks
• Sugar and salt (for coating rim of glasses)
Additional equipment
In addition you may wish to buy some other equipment to make things a bit easier and to be able to make
additional drinks.
• Ice crusher, preferably electric
You can crush ice manually, but an electric crusher it a whole lot easier than using a
hammer.
• Wooden muddler
• Ice pick or chipper
• Vegetable peeler or a twist cutter for fruit peels
• Ice scoop
• Funnel
• Nutmeg grater
Glassware
When operating a bar, whether it be in-house or a business, you need to have certain types of glasses. The
right glass can enhance the drink you are serving, making you look even better. You really do not want
to serve wine in a coffee cup, a cocktail in a beer mug, and you definitely don't want to serve an Alabama
Slammer in a sherry glass. Get the point?
Glass accidents
When you are around any bar, home or business, you need to be concerned for yourself and your
guests. Here are a few tips about accidents and what to do:
• Always use an ice scoop and not the glass itself. Tiny slivers of glass always chip off when
dipped into an ice well and your glasses become unclear after a while
• If you accidentally break a glass near ice, always throw away all the ice. When glass shatters,
pieces go everywhere. You really don't want pieces of glass in your drink.
• Never take a hot glass and add ice into it. This can cause the glass to shatter due to thermal
shock. Be careful about this.
• Mechanical shock occurs when you clank two glass together. One of the glasses will almost
always break.
• If you carry the glasses by the stem or the base you avoid fingerprints where people drink from,
and you will have more support carrying the glass.
Different glasses
• Beer mug
• Beer pilsner
• Brandy snifter
• Champagne flute
• Cocktail glass
• Coffee mug
• Collins glass
• Cordial glass
• Highball glass
• Hurricane glass
• Irish coffee cup
• Margarita/Coupette glass
• Mason jar
• Old-fashioned glass
• Parfait glass
• Pitcher
• Pousse cafe glass
• Punch bowl
• Red wine glass
• Sherry glass
• Shot glass
• Whiskey sour glass
• White wine glass
Written by The Webtender/Pål Løberg
Beer mug
Beer pilsner
Brandy snifter
Normal size: 17 1/2 oz.
A Brandy snifter is often used for:
• Brandy
• Cognac
Champagne flute
Cocktail glass
Normal size: 6 oz.
The classical Cocktail glass.
A Cocktail glass is often used for:
• Martini
• Any chilled "up" drink
Collins glass
Normal size: 14 oz.
A Collins glass is often used for:
• Soft drinks
• Alcoholic Juice drinks
• Collins
• Sours
• Bloody marys
Cordial glass
Highball glass
Normal size: 8 oz.
A Highball glass is often used for:
• Bourbon/ginger
• White Russian
Hurricane glass
Irish coffee cup
Also called an Irish coffee glass. Used for almost any hot
drink.
Margarita/Coupette glass
Old-fashioned glass
Normal size: 8 - 10 oz.
Also known as a Rocks glass
An Old-fashioned glass is often used for:
• Drinks served "on the rocks"
• Chilled shots containing juices
Parfait glass
Pousse cafe glass

Punch bowl
Red wine glass

Normal size: 8 oz.
A Red wine glass is often used for:
• Wine
• Champagne
Sherry glass
Normal size: 2 oz.
A Sherry glass is often used for:
• Liqueur
• Layered shooter
• Port
Shot glass
Normal size: 1.5 oz.
Other sizes are "short shot" glasses or "pony shots"
which are 1 ounce.
Whiskey sour glass

White wine glass
This is a tall wine glass.
A White wine glass is often used for:
• White wine (of course)
• Frozen drink
• Ice cream drink
• Tropical drink
• Mimosa
• Daquiri
• Margarita
The History of the Cocktail Shaker
Antecedents of the cocktail shaker can be traced to 7000 BC in South America where the
jar gourd was valued for its use as a closed container. Ancient Egyptians in 3500 BC knew
that adding spices to their grain fermentations before serving made them more palatable. A
forerunner of the cocktail? Well, archaeologists have yet to find a hieroglyphic list of
cocktail recipes inside the Great Pyramid of Cheops. But we do know in 1520 Cortez wrote
to King Charles V of Spain from the New World of a certain drink made from cacao,
served to Montezuma with much reverence, frothy and foaming from a golden cylinder.
By the late 1800s, the bartender's shaker as we know it today had become a standard tool of
the trade, invented by an innkeeper when pouring a drink back and forth to mix. Finding
that the smaller mouth of one container fit into another, he held the two together and shook
"for a bit of a show."
At the turn of the century, New York City hotels were serving the English custom of 5
o'clock tea and it was a short leap to the 5 o'clock cocktail hour with shakers manufactured
for home use looking very much like teapots.
In the 1920s martinis were served from sterling silver shakers by high society while the
less affluent made do with glass or nickel-plated devices. The Great War was over and
sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for
pleasure. The mixed drink and cocktail shaker was powered by Prohibition. People who
had never tasted a cocktail before were knocking on speakeasy doors. The outlaw culture
had a powerful pull. Flappers with one foot on the brass rail ordered their choice of drinks
with names like Between the Sheets, Fox Trot, and Zanzibar, liberated more by this act and smoking in
public than by their new voting rights.
The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags, as
well as, traditional shapes. There were rooster- and penguin-shaped shakers, and from Germany zeppelin
and aeroplane shakers. Many of these shapes were not entirely capricious. The rooster, or "cock of the
walk," for example, had long served as a symbol for tavern signs. The penguin with its natural "tuxedo"
symbolized the good life. The Graf Zeppelin had become the first commercial aircraft to cross the Atlantic -
an 111-hour non-stop flight that captured the attention of the world.
Such ingenious designs were all the rage, cocktail shaker skills and drink rituals were as important in the
Jazz Age lifestyle as the latest dance steps. Colorful cocktails with sweet mixes stretched out the supply of
illicit alcohol and helped disguise the taste of homemade hooch. While gin, easier to duplicate than rye or
scotch, became the drink of choice and the martini society's favorite.
But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. Now
they were featured frequently on the silver screen, shakers and accoutrements part of every movie set. Stars
were constantly sipping cocktails when they weren't lighting each others' cigarettes, both de rigueur symbols
of sophistication. Nick and Nora Charles, the delightfully sodden couple that poured their way through
endless martinis in The Thin Man series, knew how to shake a drink with style, as did the tens of thousands
of Americans who shook, swirled, and swilled cocktails by the shaker-full in the years
following the repeal of Prohibition. Movie fans watched Fred and Ginger dance across the
screen, cocktail glass in hand, and wanted their own symbol of the good life to shake
themselves out of the Depression that gripped the country.
The Art Deco movie set aesthetic was perfect for the Depression-driven cocktail shaker. To
meet popular demand, machine age factories, geared for mass production, began turning them
out in droves. Fashioned from the high-tech materials of the day, chrome-plated stainless steel
shakers with Bakelite trim replaced those of sterling silver and were advertised as "non-
tarnishing, no polishing needed." The great glass companies, such as Cambridge, Heisey, and
Imperial, leaped into action. Stunning etched and silk-screened designs were created, often in brilliant hues
of ruby or cobalt. Industrial design was at the height of popularity and superstar designers such as Russel
Wright, Kem Weber, and Lurelle Guild created streamlined modern masterpieces, many in the shape of the
new deity of architecture, the skyscraper. If there is a definitive classic it would have to be the sleek 1936
chrome-plated "Manhattan Skyscraper serving set" by master industrial designer Norman Bel Geddes,
sought by collectors of today as the perfect mix of form and function.
By the end of the decade, shakers had become standard household objects, affordable to all. Every family
had at least one shaker on the shelf. There were now cocktail shakers in the shape of bowling pins,
dumbbells, town criers bells, and even in the shape of a lady's leg. The cocktail party had influenced
fashion, furniture, and interior design. Coffee tables were now cocktail tables, and the little black dress,
designed by Coco Chanel, went from fad to fashion, and is now an institution.
At the beginning of the 1940s, the Depression ended, but not in the way most had hoped. It ended on
December 7, 1941. The golden era of the cocktail shaker was over, and America's involvement in World
War II began. All metal went to the war effort. Companies that once made cocktail shakers, now made
artillery shells. After the war, few thought of the shakers. We were in the atomic age, thinking of jet-
propelled airplanes, a thing called television, and new cars with lots of chrome.
In the early 1950s, a brief renewal of interest in cocktail shakers occurred when new homes featuring
finished basements, called "roc rooms," were equipped with bars. But the push-button age had taken the fun
out of mixing drinks. Shakers came with battery-powered stirring devices. Worse yet, electric blenders
became popular; drop in some ice, add the alcohol of your choice, a package of "redi-mix," flick a switch
and.... Gone were the rites and rituals, the showmanship, the reward for effort. Small wonder, then, that
these elegant stars of the 1930s were forced into retirement.
And there they sat - in attics and closets nationwide - waiting to be recalled to life. Over 50 years have
passed now, and one can faintly hear the clink of ice cubes as shakers are, once again, a symbol of elegance.
The ingredients
Stocking your bar
You cannot make drinks out of the equipment, so you'll probably want to buy a selection of liquors
and mixers too. It is impossible to make a list that "fits all" without including every possible liquor in
the World, but here are a few guidelines on what to buy.
You should always choose your bar stock to suit your guests. Young people often prefer the more
exotic drinks, so you will need various fruit juices and flavored liqueurs instead of the darker liquors
(like whiskey) older people often prefer.
It is likely you will experience requests for drinks you cannot make, but that happen to almost every
bar now and then. You can add new liquors to your bar stock later, and should learn how to mix what
you have in the meantime.
A well stocked bar should have the following, but you should consider the number and type of guests
you expect before buying.
• Gin (dry)
• Vodka
• Rye (or Canadian whiskey)
• Bourbon
• Scotch whiskey
• Rum (light)
• Vermouth (dry and sweet)
• Tequila
• White and red wine (dry)
• Beer (lager)
• Cognac (or other brandy)
• Different liqueurs:
o Advocaat (somewhat like brandy eggnog)
o Amaretto (almond)
o Anisette (anise)
o Aquavit (caraway)
o Benedictine (herbs)
o Chambord (black-raspberry)
o Chartreuse (herbs)
o Contreau/Triple sec (oranges)
o Crème de Cacao (cacao)
o Crème de Cassis (blackcurrant)
o Crème de Menthe (mint)
o Crème de Violette/Crème Yvette (violets)
o Curaçao (oranges)
o Galliano (herbs and spices)
o Godiva (chocolate)
o Goldwasser (herbs and spices, flecked with gold leaf bits)
o Grand Marnier (oranges)
o Irish Cream (whiskey and cream)
o Kahlúa (coffee)
o Kümmel (caraway)
o Mandarine Napoléon (tangerine)
o Midori (melon)
o Ouzo (anise)
o Peter Heering (cherry)
o Prunelle (plum)
o Sabra (orange and chocolate)
o Sambuca (wild elderberries)
o Sloe Gin (sloe berries)
o Southern Comfort (peach)
o Strega (orange and spices)
o Tia Maria (coffee)
In addition to the liquors, you will need different mixers, flavorings and garnishes.
• Club soda
• Tonic water
• Ginger ale
• 7-Up or Sprite
• Cola
• Juices:
o Tomato juice
o Orange juice
o Pineapple juice
o Cranberry juice
o Grapefruit juice
• Bitters
• Grenadine
• Maraschino liqueur
• Worcestershire sauce
• Tabasco sauce
• Milk
• Coffee
• Heavy cream
• Cherries (maraschino)
• Green olives (small)
• Cocktail onions
• Lemons, limes and oranges
• Sugar, salt and pepper.
Punch Garnish
Fruited Ice Ring
Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. The ice ring is easy to
prepare and makes a beautiful presentation. Use the fruit of your choice and, if you wish, substitute fruit
juice for the water. Just be sure to coordinate the flavor and color of the juice with the ingredients of your
punch.
Water
1/2 lb red and/or green seedless grapes, cut in small clusters
1/2 pint fresh strawberries
1 small orange, sliced, then halved
Non toxic leaves, such as lemon leaves or rose leaves
1. Pour water into a 5-cup ring mold (or any size ring mold that fits your punch bowl) to 1/2 inch
below top of mold; freeze until firm, about 3 hours.
2. Arrange grapes, strawberries and orange slices decoratively on top of ice in mold. Tuck leaves
between fruit, as desired. Arrange so that some fruit and leaves stand above top of mold.
3. Add enough water to fill the ring mold; freeze until firm, about 1 hour. Dip ring mold in warm
water for a few seconds to loosen ice; unmold and float fruit side up in punch.
Fruited Ice Cubes

Suggested Fruits Beverage
Lemon slices Iced tea
Strawberries, raspberries, Lemonade

lemon or lime slices
Pineapple chunks; grapes; Punch

strawberries; raspberries;
maraschino cherries;
mandarin oranges; orange,
lemon or lime slices
Lime slices, strawberries, Ginger ale

raspberries
To make fruited ice cubes, fill an ice-cube tray halfway with water; freeze until firm, about 1 1/2 hours.
Place one or two pieces of desired fruit in each section of the tray. Fill with water; freeze until firm, about 1
1/2 hours. If desired, substitute lemonade or a light-colored juice for the water.
Gravity Chart
When making layered drinks, also known as a Pousse Cafe, you'll need to know which ingredients are
heavier than the others. The technique is simple; the heaviest liquor is poured into the glass first, and the
lighter ones are layered carefully on top with the lightest one on top.
This table list some common liquors, along with their Specific Gravity that is the weight of the liquor
relative to water. Higher values indicate a heavier liquor.
Name Gravity Color
Southern Comfort is a peach flavored bourbon liqueur,

produced in St. Louis, Missouri. It is available as both
100 proof (50 percent alcohol) and 76 proof (38 percent
Southern Comfort 0.97 alcohol).
Amber Once long ago during the golden age of Renaissance

Italy, legend has it that Lorenzo De Medici created an
exquisite amber liqueur that became a favourite among
16th century Italian nobility. However, It was not until
1938 that Tuscan Brothers-in-law Geatano Tuoni and
Giorgio Canepa re-discovered this centuries old recipe -
made it even more desirable - and named it Tuaca.
Based on fine, cask-aged brandy, with an exhilarating

blend of vanilla and orange, Tuaca has an intriguingly
fruity flavour and a heavenly amber glow. It is smooth,
Tuaca 0.98 irresistible and uniquely different. Exactly how Tuaca is
made remains in the hills of Tuscany with Tuoni and
Canepa - it is their 500-year-old secret.
Enjoy Tuaca as a straight shot or a slammer; try it in your

coffee or savour it on the rocks as an after dinner drink.
It's also the barman's dream, as Tuaca provides a distinct
foundation for a comprehensive range of cocktails - Ideal
for re-vamping traditional old favourites - -and perfect
for creating his own signature drinks.
Water 1.00 White

Chartreuse is an aromatic liqueur, originally
made by French Carthusian monks. It is made
from a mixture of 130 different herbs, and is
aged on oak barrels. Chartreuse come in two
varieties, green and yellow.
Green Chartreuse gets its green color from the

addition of chlorophyll. It is higher proof, drier
and more spicy than the yellow variant.
Green Chartreuse 1.01 Green
Yellow Chartreuse is made with the addition
of honey, and is colored pale yellow with
saffron. It is lighter and sweeter in flavor and is
lower proof than the green variant.
Classic cocktails usually call for yellow

Chartreuse, while the green version is more
popular nowadays.
White
Cointreau is a clear, mildly bitter, orange

liqueur, flavored with the peel of sour and
Cointreau 1.04
sweet oranges from Curacao and Spain. It is
considered to be a high quality Triple Sec.
Peach liqueur 1.04 Dark amber

Sloe gin is a sweet gin-based liqueur flavored
with blackthorn plums (sloe plums), and is
Sloe gin 1.04 Deep red
not a "real" gin. It is aged on wood-barrels
and has a red color.
Kümmel is a sweet, colorless liqueur flavored
with caraway seed, cumin and fennel. Kümmel
liqueur was, according to the Dutch, first
distilled in Holland during the late 16th century
by Erven Lucas Bols. It was then taken to
Russia, who is now the principal producer and
Kummel 1.04 White
consumer of kümmel. The Berlin-made Gilka
Kümmel goes through a longer distillation
process and has a smoother taste than the
Russian kümmels, and it has become the
accepted standard of kümmel quality for the
past century.
Peppermint schnapps 1.04 White

Benedictine 1.04
Brandy 1.04 Amber Brandy is a liquor distilled from wine (brandy)
or fermented fruit juice (fruit brandy). Is is then
are aged in wood containers, which contributes
flavor and color. The name "brandy" comes
from the Dutch brandewijn, meaning "burned
wine".
Wine brandies
The best known of all wine based

brandies is the French Cognac
produced in the Cognac
(Charente) region of France. A
relative of the Cognac is the
Armagnac. It has a richer taste
but less finesse than the Cognac.
Several other countries than France produce

brandies. Some of them are Spain, Portugal,
Italy, Greece, Germany, the United States,
Chile and Peru.
Spanish brandy
The Spanish brandies are a by-
product of the production of sherry.
They have a full flavor and are slightly
sweet.
Greek brandy
One famous Greek brandy is the
Metaxa. It is distilled from red grapes,
sweetened and flavored with herbs.
South American brandy
The best known South American
brandy is the Pisco, national drink of
Chile.
Brandy is not always distilled from the wine.

Marc, from France, and grappa, from Italy, are
distilled from the remaining skins, husks and
stems of the wine production. They are not
always aged and have a light yellow color (if
any).
Fruit brandies
Most fruit brandies are made from fermented

fruit mash (such as apples and pears), but other
sugar-poor fruits not capable of fermentation
(such as raspberries and blackberries) can be
soaked in neutral spirits and then re-distilled.
Most fruit brandies are aged in steel, glass or
clay containers, keeping them colorless and
clear.
Within the general category of fruit brandies, a

distinction is made between distillates from
pomaceous fruits, stone fruits and berries.
Brandy from pomaceous fruits

This is fruit brandy made from apple
and pear. A must or cider is made
from the fruit, aged and then distilled.
This produce a raw distillate with high
alcohol content. The distillate is then
diluted with water and sometimes
aged on casks. The best known apple
brandy is Calvados.
Brandy from stone fruits
The most important stone-fruit brandy
is kirschwasser made from sweet or
sour cherries. Other popular stone-
fruit brandies are plum brandy and
apricot brandy.
Brandy from berries
Most berries have too little fruits to
ferment properly, and are soaked in
neutral spirits which absorbs the
flavors. The alcohol and berries is then
distilled. The best known berry-brandy
is the raspberry brandy, but brandies
are also made from bilberries,
blackberries, strawberries, black and
red currant and cranberries. Fruit
brandies are either served neat as an
aperitif or used in mixed drinks. Fruit
brandy served neat should not be
chilled.
Midori melon liqueur 1.05 Green Midori is a bright green, sweet Japanese
honeydew melon flavored liqueur produced by
Suntory.
Midori was launched in the United States in

1978, at New York's famous Studio 54
Nightclub. Today, Midori can be found in more
than 30 countries around the world, with
Australia as the currently most successful
market. Although originally from Japan, Midori
has been produced in Mexico by Suntory since
1987.
As well as adapting itself to traditional recipes,

Midori's versatility also extends to original
cocktails. Midori has featured in several award
winning cocktails in international
championships.
Rock and Rye is an American liqueur based

on rye whiskey flavored with different fruits,
Rock and Rye 1.05 Amber
with a citrus overtone. Each bottle of Rock
and Rye has a chunk of rock candy in it.
Apricot brandy is the generic term for a
Apricot brandy 1.06 Amber brandy distilled from apricots. Sweet brands
are also known as apricot liqueur.
Blackberry brandy 1.06 Dark red
Cherry brandy 1.06 Dark red
Peach brandy 1.06 Dark amber
Red Campari is a bitter Italian aperitif made
according to a secret recipe originally
developed in 1860 by Gaspare Campari in
Milan. Campari is the result of a unique blend
of aromatic herbs mellowed in selected spirit.
Campari 1.06 Campari is often mixed with soda and ice, but it
is also consumed without a mixer and used in
some cocktails. Regular Campari has an
astringent, bittersweet flavor, but a sweet
Campari is also available.
Chartreuse is an aromatic liqueur, originally

made by French Carthusian monks. It is made
from a mixture of 130 different herbs, and is
aged on oak barrels. Chartreuse come in two
varieties, green and yellow. Green Chartreuse
gets its green color from the addition of
chlorophyll. It is higher proof, drier and more
Yellow Chartreuse 1.06 Yellow spicy than the yellow variant.
Yellow Chartreuse is made with the

addition of honey, and is colored pale yellow
with saffron. It is lighter and sweeter in
flavor and is lower proof than the green
variant. Classic cocktails usually call for
yellow Chartreuse, while the green version is
more popular nowadays.
Drambuie is a golden liqueur, based on

Drambuie 1.08 Scotch whisky and sweetened with heather
honey and flavored with different herbs.
The Frangelico taste is achieved by infusing
toasted hazelnuts in alcohol and water, then
distilling the result. Other ingredients are added
- including toasted cocoa, toasted coffee,
vanilla berries, rhubarb root and sweet orange
Frangelico 1.08 flowers - before further blending and maturing
in oak casks.
Frangelico is most frequently drunk either

straight, chilled or over ice. It can also be
mixed with tonic or soda water.
Curaçao is a general term for orange-flavored

liqueur made from the dried peel of bitter
oranges found on the Caribbean island of
Curaçao.
Orange Curacao 1.08 Orange Curaçao can be colored orange (known as

Orange Curaçao or only Curaçao), blue (Blue
Curaçao), green (Green Curaçao) or left clear
(White Curaçao). All variants have the same
flavor, with small variations in bitterness.
Blue and green Curaçao are often used to
provide color to mixed drinks.
White Triple sec is a strong, clear orange-flavored
liqueur. It is sweet, but not cloying.
In addition to the generic brand Triple Sec,

Curaçao, Cointreau, and Grand Marnier are also
triple secs.
Triple sec 1.09
While triple sec usually would mean "triple
dry", it here means "triple distilled".
One generic brand is De Kuyper Triple Sec

(image of bottle to the left).
Tia maria 1.09 Brown

Liqueur made from apricots. Usually known
Apricot liqueur 1.09 Amber
as apricot brandy.
Blackberry liqueur 1.10 Dark red
Amaretto 1.10 Light brown Amaretto is a liqueur with a distinct flavor of
almonds, though it's often made with apricot
pits kernels. The original liqueur, Amaretto di
Saronno, hails from Saronno, Italy. Many
distilleries produce their own amaretto.
Usually served straight, on the rocks or used
as a mixer.
Curaçao is a general term for orange-flavored

liqueur made from the dried peel of bitter
oranges found on the Caribbean island of
Curaçao.
Blue Curacao 1.11 Blue Curaçao can be colored orange (known as

Orange Curaçao or only Curaçao), blue (Blue
Curaçao), green (Green Curaçao) or left clear
(White Curaçao). All variants have the same
flavor, with small variations in bitterness.
Blue and green Curaçao are often used to
provide color to mixed drinks.
Cherry liqueur 1.12 Dark red
Galliano, also known as Liquore Galliano, is a
sweet, yellow Italian herbal liqueur. It is
Galliano 1.11 Golden yellow flavored with various herbs, flowers and
spices, including anise, licorice and vanilla,
giving it an unique taste.
Crème de Menthe is a very sweet mint
flavored liqueur. It come in two versions,
Green Crème de green and white (clear). There is no
1.12 Green
Menthe noticeable flavor difference between the two.
When a recipe calls for creme de menthe, the
white variant is usually the correct to use.
Crème de Menthe is a very sweet mint
flavored liqueur. It come in two versions,
White Crème de green and white (clear). There is no
1.12 White
Menthe noticeable flavor difference between the two.
When a recipe calls for creme de menthe, the
white variant is usually the correct to use.
Strawberry liqueur 1.12 Red
Parfait d'Amour, or just Parfait Amour, is a
violet liqueur with a delicate and soft flavour
of rose petals and orange, and a subtle hint
Parfrait d'Amour 1.13 Violet of vanilla.In English the name Parfait Amour
means 'Perfect Love'. It's aromas and
flavours are obtained from Curaçao orange
peel, vanilla pods, almonds and rose petals.
Coffee liqueur 1.14 Dark brown
Crème de Banane 1.14 Yellow
flavored liqueur, often scented with vanilla. It
is different from chocolate liqueur, which is
usually sweeter and more syrupy. It exists in
two different variations: Dark crème de
cacao is dark brown, while White crème de
cacao is a clear, colorless form of the same
liqueur. If a recipe calls for just crème de
cacao, the white variant is usually the correct
to use.
Crème de cacao is a cacao (chocolate bean)
flavored liqueur, often scented with vanilla. It
is different from chocolate liqueur, which is
usually sweeter and more syrupy. It exists in
two different variations: Dark crème de
White Crème de Cacao 1.14 White
cacao is dark brown, while White crème de
cacao is a clear, colorless form of the same
liqueur. If a recipe calls for just crème de
cacao, the white variant is usually the correct
to use.
Dark brown
Kahlua is a Mexican coffee liqueur with herbs

Kahlua 1.15
and vanilla.
Crème de Almond 1.16

Crème de Noyaux 1.17 Bright red
Anisette 1.17 White
Crème de cassis is a blood-red, sweet, black
currant-flavored liqueur. It dates back to the
16th century, first produced by monks in
France as a cure for snakebites, jaundice,
Crème de Cassis 1.18
and wretchedness. This cordial works well in
pousse-cafés and some cocktails, but is most
commonly mixed with just vermouth, white
wine, or soda water.
Beer
Serving Beer
Beer should be served at correct temperature for maximum enjoyment.
• Lager beers should be kept in the refrigerator before serving at 9°C/48°F.

• The light American and Australian lagers should be server at a lower temperature of 6°C/42°F.
• Ales should never be over-chilled, or it will develop a haze and loose their fruity-flavors. 12-
13°C/54-56°F are recommended temperatures for serving.
• Very strong ales should be served at room temperature.
Never store a bottle-conditioned beer in the refrigerator, but keep them cool and standing for several hours
before serving to allow the sediment to clear.
Beer mixed with something
Beer is sometimes mixed with other alcoholic beverages and given nicknames. Here's a list:
Black and Tan: Guinness and bitter or Guinness and mild.

Black Velvet: Guinness and champagne.
Poor Man's Black Velvet: Guinness and cider.
Black Russian: Guinness and vodka
Velvet Pussy: Guinness and port.
Black Maria: Guinness and Tia Maria
Red Velvet: Guinness, cider and blackcurrant.
Red Witch: Guinness, Pernod, cider and blackcurrant.
Mother-in-law: Old and bitter.
Granny: Old and mild.
Blacksmith: Guinness and barley wine.
Boilermaker: Brown and mild.
Lightplater: Light ale and bitter.
Narfer narf: London slang for a half pint of mild and a half pint of bitter.
Narfer narfer narf: A half pint of Narfer narf (of course).
Dragon's blood: Barley wine and rum.
Dog's nose: Bitter and gin.
Snake bite: Lager and cider.
Beer Glossary
This is a list of terms used when describing beers:
Abbey
Commercial Belgian beers licensed by abbeys. Not to be confused with Trappist ales.
Adjuncts
Materials, like rice, corn and brewing sugar, used in place of traditional grains for cheapness or
lightness of flavor.
Ale
The oldest beer style in the world. Produced by warm or top fermentation.
Alt
Dark brown top-fermenting beer from Düsseldorf.
Alpha acid
The main component of the bittering agent in the hop flower.
Attenuation
The extent to which brewing sugars turn to alcohol and carbon dioxide.
Beer
Coffee and caffeine
Coffee Introduction
Coffee should never be merely the beverage at a meal. Coffee should be the center of any sit-down, if not
the ONLY thing consumed. The odd doughnut or slice of cheesecake is allowed, though not preferred.
Coffee must be drank from a porcelain mug, that must be larger than a dixie cup. The main reason that
styrofoam and plastic just don't feel right, and more importantly, your spoon (which must be metal) will not
"clink" properly through the various stages of stirring unless porcelain is used. The mug must be large so
that you do not need to refill it too frequently, and so that stirring may properly take place without spillage.
Stirring occurs in very distinct stages. First a rotary swirling which makes the coffee form a small whirlpool
and dip slightly in the center. Over ambition at this stage will cause spillage over the side-- something to
avoid and to caution beginners of. Next, the cross-stroke, with follows a chord form one side of the mug to
the other, passing roughly through the mug's geometric center, and which is generally made towards you so
that over-ambition at this stage will slop coffee on you and not your companion. That cross-stroke creates
random eddies in the coffee and effect proper mixing of the cream or sugar, or at least stirs up the sediments.
Finally the removal. The spoon should be tapped lightly on the rim of the mug, two or three times to knock
off any large drops. DO NOT lick spoon to remove final drops. Spoon will leave a stain where ever you
place it, so place it accordingly.
Companionship is the most overlooked part of drinking coffee. At its finest coffee is never consumed alone.
However the proper companion is important. They should not talk too much, nor require that you talk too
much. Talking limits one's ability to savor the moment and the brew. If silences are embarrassing between
you and someone, do not drink coffee with them. If looking blankly at someone, or if being looked blankly
over a mug bothers either of you, do not drink coffee together. Never drink coffee with someone drinking
tea -- they are COMPLETELY INCOMPATIBLE experiences.
Coffee should be strong. Hot, brown colored water does not coffee make. But this does not mean it should
taste like kerosene -- coffee should be smooth, almost like melted, unsweetened chocolate. There is no such
thing as good instant coffee. Nor will decaffeinated coffee ever hack it. Also, sugar should always be used to
sweeten -- never some artificial placebo. How much fat can one lump of sugar slap on your thighs? -- use
the real stuff, because deep down you know nothing tastes the same.
And finally where to go with the perfect companion to drink this, hopefully, not completely repulsive cup of
something they're calling coffee. The place must exist cafe style. Lots of small tables. Little organization.
There should be a light buzz of conversation around you. Enough indistinct noise to cover the sound of you
breathing, but not enough to cover the "clinks" of the removal stage of stirring. Well lit. Airy. Coffee is a
private experience that can only be properly appreciated in a public place. If there aren't other people around
who are screwing their coffee experience up completely you do not realize how wonderful yours is.
Always exhale after finishing a cup and enjoy the heat and flavor of your breath.
Lastly, if you are a man, then remember that just because your well- sized, porcelain mug has a handle
doesn't mean you have to use it. Assuming you have fairly large hands you can merely grip the mug near the
top with the tips of your thumb and fore- and middlefinger, with the ringfinger draped around the handle so
that you know where it is and don't bop yourself in the nose with it, and drink from the mug that way.
Women must always use the handle, and putting two fingers through the hole is allowed. Sexist as it may
sound, women and men approach coffee and food in general in different manners, ie, civilized versus
"what's the extra fork for?".
Coffee tasting
Coffee tasting terminology ranges from easily understandable to highly technical, and some of the more
esoteric terms may be a little difficult to decipher.
This short vocabulary list explains some basic phrases that will help increase your understanding of fine
coffees.
The basics
Flavor, acidity, and body are the three fundamental tasting terms.
Flavor is the total impression of aroma, acidity and body. It can be used in a general sense ("this coffee is
flavorful"), or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate").
Acidity is the sharp, lively quality of all high-grown coffees. Acid is not the same as bitter or sour, and has
nothing to do with objective pH factors. Acidity is the brisk, snappy quality which makes coffee refreshing
and palate cleansing.
Body is the tactile impression of the weight of the brewed beverage in the mouth. It may range from watery
and thin, through light, medium and full, to buttery or even syrupy in the case of some Indonesian varieties.
Other useful terms
Aroma is the odor or fragrance of brewed coffee. Bouquet is a less frequently used term, and refers only to
the smell of coffee grounds. Aroma is often distinctive and complex. Terms used to describe aroma include:
caramelly (candy or syrup-like), carbony (for dark roasts), chocolaty, fruity, floral, herbal, malty (cereal-
like), rich (over-used), rounded, spicy.
Bitter is a basic taste perceived primarily at the back of the tongue. Dark roasts are intentionally bitter, but
bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). Bitter is not a
synonym for sour.
Bland is the pale, insipid flavor often found in low-grown coffees. Underextracted coffee (made with too
little coffee or too coarse a grind) is also bland.
Briny is a salty sensation caused by application of excessive heat often brewing. You'll recognize it as the
familiar smell of "truck stop" coffee.
Earthy is often used to describe the spicy, "of the earth" taste of Indonesian coffees. Carried to an extreme,
as in the case of the cheap filler coffees used in commercial blends, earthy can become dirty, an obviously
undesirable sensation caused by poor processing techniques like drying beans on the ground.
Exotic refers to a coffee with unusual aromatic and flavor notes, such as floral, berry, and sweet spice-like
qualities. Coffees from East Africa and Indonesia often have such characteristics.
Mellow is a term for well balanced coffee of low-to-medium acidity.
Mild denotes a coffee with harmonious, delicate flavor. Fine, high- grown Latin American coffee is often
described as mild. It is also a coffee trade term for any arabica coffee other than those from Brazil.
Soft describes low-acid coffees such as Indonesians, that may also be called mellow or sweet.
Sour is a primary taste perceived mainly on the posterior sides of the tongue, and is characteristic of light-
roasted coffees.
Spicy refers to an aroma or flavor reminiscent of a particular spice. Some Indonesian arabicas, especially
aged coffees, evoke an association with sweet spices like cardamom. Others, such as Guatemala Antigua,
are almost peppery.
Strong technically refers to the degree of presence of various taste defects and virtues, or to the relative
proportion of coffee solubles to water in a given brew. In popular use, it's often the assertive flavor of dark-
roasted beans. It is also incorrectly associated with high caffeine content. In fact, caffeine is actually highest
in bland canned coffees, due to the large percentage of high-caffeine robusta coffees they typically contain.
Sweet is used as a general term for smooth, palatable coffee, free from defects and harsh flavors.
Tangy is a darting sourness, almost fruit-like in nature, related to wininess. A fine high-grown Costa Rican
coffee is frequently tangy.
Wild describes a coffee with extreme flavor characteristics. It can be a defect or a positive attribute, and
denotes odd, racy nuances of flavor and aroma. The textbook example is Ethiopia Harrar, a coffee which
nearly always exhibits such flavors.
Winy is a desirable flavor reminiscent of fine red wine. The contrast between fruit-like acidity and smooth
body creates flavor interest. Kenyan coffees are a classic example of winy coffee flavor.
Coffee flavor and aroma may be classified according to geographic origin. Coffees, like wine grapes, get
much of their flavor from the specific growing conditions and preparation methods of each producing
region. Each region has common characteristics that you can learn to recognize.
Coffee families
Central and South American coffees are generally light-to-medium bodied, with clean lively flavors.
These are the most popular varieties Starbucks sells, and their balance and consistency make them the
foundation of good coffee blending an well. This category includes coffees like Colombia, Costa Rica Tres
Rios, Guatemala Antigua and Mexico. Kona, though geographically a product of the Pacific islands, falls
within this Latin American range of taste and aroma.
East African coffees are unique and under-appreciated. They often combine the sparkling acidity of the best
Central Americans with unique floral or winy notes, and typically are medium-to-full bodied. These coffees
are found in the morning cup of nearly every professional coffee taster. The category includes Kenya,
Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar.
Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. Usually full-
bodied and smooth, low in acidity, and often possessing earthy and exotic taste elements. Their fullness and
depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. This
group includes Estate Java, Sumatra Boengie, Papua New Guinea and Sulawesi.
Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors, from the
caramel spice of Espresso, to the smoky tang of Italian Roast, to the pungent roastiness of French Roast. The
difference at Starbucks is using specific, varietal-quality coffees in each dark roast blend.
Blends combine varietal tastes to create greater complexity and completeness. Typically, a blend might play
off Central American acidity with Indonesian smoothness, or spice up a delicate varietal with the tang of a
dark roast. Blending, at its best, is high art, offering a unity in diversity which few straight coffees can
match.
Some roasters use the opportunity to dump low-grade filler coffees into the mix, to "extend" the blend along
with their profit margins. At Starbucks, we blend according to taste, using premium quality beans to create a
balanced brew, harmonious in body, acidity and aroma, seeking an overall flavor that is greater than the sum
of its parts.
Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability, as
well. Some find the effects of too much caffeine unpleasant; others are looking for a hot cup to enjoy before
bedtime. Whatever the reason, Starbucks is here to ensure that these deserving souls are not condemned to
drink the thin, flavorless decaffeinated blends sold in supermarkets. We are proud to offer a complete
selection, both in water and traditional processes, in regular and dark roasts.
The coffee information is reproduced from a brochure available at Starbucks, US. Modulo typos, the
information here is verbatim, except a long description of the >30 types of coffees you can buy
from Starbucks is left out. If you want a copy of this brochure, or one of three others they have put
out for coffee education, you can call them at 1-800-445-3428 (USA).
Caffeine in various beverages

MILLIGRAMS CAFFEINE
BEVERAGE Average Range
Coffee (5-oz. cup)

Brewed, drip method 115 60-180
Brewed, percolator 80 40-170
Instant 65 30-120
Decaffeinated, brewed 3 2-5
Decaffeinated, instant 2 1-5
Tea (5-oz. cup)

Brewed, major U.S. brands 40 20-90
Brewed, imported brands 60 25-110
Instant 30 25-50
Iced (12-oz. glass) 70 67-76
Cocoa beverage (5-oz. cup) 4 2-20

Chocolate milk beverage (8 oz.) 5 2-7
Milk chocolate (1 oz.) 6 1-15
Dark chocolate, semi sweet (1 oz.) 20 5-35
Baker's chocolate (1 oz.) 26 26
Chocolate-flavored syrup (1 oz.) 4 4
SOFT DRINKS
BRAND MILLIGRAMS CAFFEINE

(12-oz. serving)
Sugar-Free Mr. PIBB 58.8

Mountain Dew 54.0
Mello Yello 52.8
TAB 46.8
Coca-Cola 45.6
Diet Coke 45.6
Shasta Cola 44.4
Shasta Cherry Cola 44.4
Shasta Diet Cola 44.4
Mr. PIBB 40.8
Dr. Pepper 39.6
Diet Dr. Pepper 39.6
Big Red 38.4
Sugar Free Big Red 38.4
Pepsi-Cola 38.4
Aspen 36.0
Diet Pepsi 36.0
Pepsi Light 36.0
RC Cola 36.0
Diet Rite 36.0
Kick 31.2
Canada Dry Jamaica Cola 30.0
Canada Dry Diet Cola 1.2
Coffee and caffeine

Coffee Introduction
Coffee should never be merely the beverage at a meal. Coffee should be the center of any sit-down, if not
the ONLY thing consumed. The odd doughnut or slice of cheesecake is allowed, though not preferred.
Coffee must be drank from a porcelain mug, that must be larger than a dixie cup. The main reason that
styrofoam and plastic just don't feel right, and more importantly, your spoon (which must be metal) will not
"clink" properly through the various stages of stirring unless porcelain is used. The mug must be large so
that you do not need to refill it too frequently, and so that stirring may properly take place without spillage.
Stirring occurs in very distinct stages. First a rotary swirling which makes the coffee form a small whirlpool
and dip slightly in the center. Over ambition at this stage will cause spillage over the side-- something to
avoid and to caution beginners of. Next, the cross-stroke, with follows a chord form one side of the mug to
the other, passing roughly through the mug's geometric center, and which is generally made towards you so
that over-ambition at this stage will slop coffee on you and not your companion. That cross-stroke creates
random eddies in the coffee and effect proper mixing of the cream or sugar, or at least stirs up the sediments.
Finally the removal. The spoon should be tapped lightly on the rim of the mug, two or three times to knock
off any large drops. DO NOT lick spoon to remove final drops. Spoon will leave a stain where ever you
place it, so place it accordingly.
Companionship is the most overlooked part of drinking coffee. At its finest coffee is never consumed alone.
However the proper companion is important. They should not talk too much, nor require that you talk too
much. Talking limits one's ability to savor the moment and the brew. If silences are embarrassing between
you and someone, do not drink coffee with them. If looking blankly at someone, or if being looked blankly
over a mug bothers either of you, do not drink coffee together. Never drink coffee with someone drinking
tea -- they are COMPLETELY INCOMPATIBLE experiences.
Coffee should be strong. Hot, brown colored water does not coffee make. But this does not mean it should
taste like kerosene -- coffee should be smooth, almost like melted, unsweetened chocolate. There is no such
thing as good instant coffee. Nor will decaffeinated coffee ever hack it. Also, sugar should always be used to
sweeten -- never some artificial placebo. How much fat can one lump of sugar slap on your thighs? -- use
the real stuff, because deep down you know nothing tastes the same.
And finally where to go with the perfect companion to drink this, hopefully, not completely repulsive cup of
something they're calling coffee. The place must exist cafe style. Lots of small tables. Little organization.
There should be a light buzz of conversation around you. Enough indistinct noise to cover the sound of you
breathing, but not enough to cover the "clinks" of the removal stage of stirring. Well lit. Airy. Coffee is a
private experience that can only be properly appreciated in a public place. If there aren't other people around
who are screwing their coffee experience up completely you do not realize how wonderful yours is.
Always exhale after finishing a cup and enjoy the heat and flavor of your breath.
Lastly, if you are a man, then remember that just because your well- sized, porcelain mug has a handle
doesn't mean you have to use it. Assuming you have fairly large hands you can merely grip the mug near the
top with the tips of your thumb and fore- and middlefinger, with the ringfinger draped around the handle so
that you know where it is and don't bop yourself in the nose with it, and drink from the mug that way.
Women must always use the handle, and putting two fingers through the hole is allowed. Sexist as it may
sound, women and men approach coffee and food in general in different manners, ie, civilized versus
"what's the extra fork for?".
Coffee tasting
Coffee tasting terminology ranges from easily understandable to highly technical, and some of the more
esoteric terms may be a little difficult to decipher.
This short vocabulary list explains some basic phrases that will help increase your understanding of fine
coffees.
The basics
Flavor, acidity, and body are the three fundamental tasting terms.
Flavor is the total impression of aroma, acidity and body. It can be used in a general sense ("this coffee is
flavorful"), or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate").
Acidity is the sharp, lively quality of all high-grown coffees. Acid is not the same as bitter or sour, and has
nothing to do with objective pH factors. Acidity is the brisk, snappy quality which makes coffee refreshing
and palate cleansing.
Body is the tactile impression of the weight of the brewed beverage in the mouth. It may range from watery
and thin, through light, medium and full, to buttery or even syrupy in the case of some Indonesian varieties.
Other useful terms
Aroma is the odor or fragrance of brewed coffee. Bouquet is a less frequently used term, and refers only to
the smell of coffee grounds. Aroma is often distinctive and complex. Terms used to describe aroma include:
caramelly (candy or syrup-like), carbony (for dark roasts), chocolaty, fruity, floral, herbal, malty (cereal-
like), rich (over-used), rounded, spicy.
Bitter is a basic taste perceived primarily at the back of the tongue. Dark roasts are intentionally bitter, but
bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). Bitter is not a
synonym for sour.
Bland is the pale, insipid flavor often found in low-grown coffees. Underextracted coffee (made with too
little coffee or too coarse a grind) is also bland.
Briny is a salty sensation caused by application of excessive heat often brewing. You'll recognize it as the
familiar smell of "truck stop" coffee.
Earthy is often used to describe the spicy, "of the earth" taste of Indonesian coffees. Carried to an extreme,
as in the case of the cheap filler coffees used in commercial blends, earthy can become dirty, an obviously
undesirable sensation caused by poor processing techniques like drying beans on the ground.
Exotic refers to a coffee with unusual aromatic and flavor notes, such as floral, berry, and sweet spice-like
qualities. Coffees from East Africa and Indonesia often have such characteristics.
Mellow is a term for well balanced coffee of low-to-medium acidity.
Mild denotes a coffee with harmonious, delicate flavor. Fine, high- grown Latin American coffee is often
described as mild. It is also a coffee trade term for any arabica coffee other than those from Brazil.
Soft describes low-acid coffees such as Indonesians, that may also be called mellow or sweet.
Sour is a primary taste perceived mainly on the posterior sides of the tongue, and is characteristic of light-
roasted coffees.
Spicy refers to an aroma or flavor reminiscent of a particular spice. Some Indonesian arabicas, especially
aged coffees, evoke an association with sweet spices like cardamom. Others, such as Guatemala Antigua,
are almost peppery.
Strong technically refers to the degree of presence of various taste defects and virtues, or to the relative
proportion of coffee solubles to water in a given brew. In popular use, it's often the assertive flavor of dark-
roasted beans. It is also incorrectly associated with high caffeine content. In fact, caffeine is actually highest
in bland canned coffees, due to the large percentage of high-caffeine robusta coffees they typically contain.
Sweet is used as a general term for smooth, palatable coffee, free from defects and harsh flavors.
Tangy is a darting sourness, almost fruit-like in nature, related to wininess. A fine high-grown Costa Rican
coffee is frequently tangy.
Wild describes a coffee with extreme flavor characteristics. It can be a defect or a positive attribute, and
denotes odd, racy nuances of flavor and aroma. The textbook example is Ethiopia Harrar, a coffee which
nearly always exhibits such flavors.
Winy is a desirable flavor reminiscent of fine red wine. The contrast between fruit-like acidity and smooth
body creates flavor interest. Kenyan coffees are a classic example of winy coffee flavor.
Coffee flavor and aroma may be classified according to geographic origin. Coffees, like wine grapes, get
much of their flavor from the specific growing conditions and preparation methods of each producing
region. Each region has common characteristics that you can learn to recognize.
Coffee families
Central and South American coffees are generally light-to-medium bodied, with clean lively flavors.
These are the most popular varieties Starbucks sells, and their balance and consistency make them the
foundation of good coffee blending an well. This category includes coffees like Colombia, Costa Rica Tres
Rios, Guatemala Antigua and Mexico. Kona, though geographically a product of the Pacific islands, falls
within this Latin American range of taste and aroma.
East African coffees are unique and under-appreciated. They often combine the sparkling acidity of the best
Central Americans with unique floral or winy notes, and typically are medium-to-full bodied. These coffees
are found in the morning cup of nearly every professional coffee taster. The category includes Kenya,
Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar.
Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. Usually full-
bodied and smooth, low in acidity, and often possessing earthy and exotic taste elements. Their fullness and
depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. This
group includes Estate Java, Sumatra Boengie, Papua New Guinea and Sulawesi.
Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors, from the
caramel spice of Espresso, to the smoky tang of Italian Roast, to the pungent roastiness of French Roast. The
difference at Starbucks is using specific, varietal-quality coffees in each dark roast blend.
Blends combine varietal tastes to create greater complexity and completeness. Typically, a blend might play
off Central American acidity with Indonesian smoothness, or spice up a delicate varietal with the tang of a
dark roast. Blending, at its best, is high art, offering a unity in diversity which few straight coffees can
match.
Some roasters use the opportunity to dump low-grade filler coffees into the mix, to "extend" the blend along
with their profit margins. At Starbucks, we blend according to taste, using premium quality beans to create a
balanced brew, harmonious in body, acidity and aroma, seeking an overall flavor that is greater than the sum
of its parts.
Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability, as
well. Some find the effects of too much caffeine unpleasant; others are looking for a hot cup to enjoy before
bedtime. Whatever the reason, Starbucks is here to ensure that these deserving souls are not condemned to
drink the thin, flavorless decaffeinated blends sold in supermarkets. We are proud to offer a complete
selection, both in water and traditional processes, in regular and dark roasts.
The coffee information is reproduced from a brochure available at Starbucks, US. Modulo typos, the
information here is verbatim, except a long description of the >30 types of coffees you can buy
from Starbucks is left out. If you want a copy of this brochure, or one of three others they have put
out for coffee education, you can call them at 1-800-445-3428 (USA).
Caffeine in various beverages

MILLIGRAMS CAFFEINE
BEVERAGE Average Range
Coffee (5-oz. cup)

Brewed, drip method 115 60-180
Brewed, percolator 80 40-170
Instant 65 30-120
Decaffeinated, brewed 3 2-5
Decaffeinated, instant 2 1-5
Tea (5-oz. cup)

Brewed, major U.S. brands 40 20-90
Brewed, imported brands 60 25-110
Instant 30 25-50
Iced (12-oz. glass) 70 67-76
Cocoa beverage (5-oz. cup) 4 2-20

Chocolate milk beverage (8 oz.) 5 2-7
Milk chocolate (1 oz.) 6 1-15
Dark chocolate, semi sweet (1 oz.) 20 5-35
Baker's chocolate (1 oz.) 26 26
Chocolate-flavored syrup (1 oz.) 4 4
SOFT DRINKS
BRAND MILLIGRAMS CAFFEINE

(12-oz. serving)
Sugar-Free Mr. PIBB 58.8

Mountain Dew 54.0
Mello Yello 52.8
TAB 46.8
Coca-Cola 45.6
Diet Coke 45.6
Shasta Cola 44.4
Shasta Cherry Cola 44.4
Shasta Diet Cola 44.4
Mr. PIBB 40.8
Dr. Pepper 39.6
Diet Dr. Pepper 39.6
Big Red 38.4
Sugar Free Big Red 38.4
Pepsi-Cola 38.4
Aspen 36.0
Diet Pepsi 36.0
Pepsi Light 36.0
RC Cola 36.0
Diet Rite 36.0
Kick 31.2
Canada Dry Jamaica Cola 30.0
Canada Dry Diet Cola 1.2
A few words about making liqueurs

Fruit Liqueurs
Fruit Liqueur - Berry

(Tested on raspberries, blackberries and a mix of both).
Start with fresh fruit. Place cleaned fruit into a jar.
Add very strong alcohol just so it barely covers all of the fruit. I used double distilled vodka (alcohol content
probably about 55-65%). Beware though - Apparently operating a still is VERY illegal!!
Let the covered jar sit for about a week and a half (it's covered so the alcohol doesn't evaporate). Note that
no fermentation takes place here- all that happens is that the fruit soaks up the alcohol, and releases some of
its juices. Depending on the type of fruit the level of fluid may decrease. Once you've decided that the fruit
has soaked in much of the alcohol gently pour off the fluid so as not to blemish the fruit (try one now for a
taste experience :-). Call this (very strong) fluid rack #1.
During the following steps you probably should avoid blemishing the fruit if at all possible.
Replace the fruit in the jar, but layer it with sugar. How much sugar is a bit difficult to say here. I usually
tried to do my best to cover almost all of the fruit with _some_ sugar. Cover the jar again. What happens
now is that the sugar makes the fruit give off its alcohol and shrivel slightly. In a couple of days the level of
juice in the jar should reach almost the top of the fruit. This means it is time to pour it off again, call this
rack #2.
Now we repeat the layering with sugar step (getting rack#3, rack#4, etc) until only a very small amount of
juice is released. I have been told that with cherries this can be kept up until only a tiny little bit of cherry
skin is surrounding the pit. Each rack is sweeter and sweeter.
With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. So I
took the berries, threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and
juice. This was rack#5. The left over pulp can be used with ice-cream. Note that this step is entirely optional,
four racks were plenty enough (but why waste alcohol :-).
Now comes the fun part.

Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on
how they taste (too sweet, too alcoholic, too dry, etc). Don't use too many friends or else you won't have any
left after the tasting. Now you should know what proportions to mix the final product in. Disposing of juice
_not_ used in the final mix is left as an exercise to the reader (I had some sweet stuff left over and use it on
ice cream).
Thoughts on the final mix:

In my case the final mix was very close to the ratio of rack#1: rack#2: rack#3 etc. This was convenient
because I got the maximum of liqueur with minimal leftovers.
After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have
EVER tasted)- I have decided to make liqueur also. Here are the directions he gave me (for cherry liqueur):
Fill a Jar with cherries.

Add alcohol to cover all the cherries.
Let sit for a week or so, the cherries should have swelled and there should be less liquid in the jar.
Pour off the liquid.
Dr. I. M. Bibe's Anti-Hangover Tips
Well, having done YEARS of research (;-D) on hangover cures, here are my scientific findings:
1. There is one preventive measure that is absolutely foolproof for every person in the world:
Don't ever drink. You'll be guaranteed to avoid hangovers for the rest of your life.
2. Since 99.9% of the people who are concerned with hangovers will never follow method #1, then
the next best preventive measure is this:
Never drink enough to get really drunk. That way, hangovers will be rare, if not nonexistent.
3. Methods #1 & #2 apply to ALL people. From this point on, we enter the mysterious realm of
experimental preventives:
The problem here is that all people are not alike in such things as size, weight, metabolism,
chemistry, etc. So, what works for me may not work for you. But I offer these as good ideas to try
when you've done what 89% of us do - namely, said to hell with methods #1 & #2.
You've just opened your eyes to find yourself crumbled into a collapsed mess, hopefully in a bed,
hopefully in somewhat familiar surroundings, but, worst of all, awake. Your mind gradually manages
to reconstruct some sort of memory of some portion of the previous night's activities. You feel like
the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again" declaration, one of the
most pitiful demonstrations of bull$#!+ in all of human behavior). You need help. Quick.
A little understanding of what a hangover actually IS really comes in handy here. It's a combination
of a few physiological things:
1. Dehydration - the alcohol has forced evaporation of a certain vital portion of the body's water.
2. Nervous shock - you're coming off the effects of a mild overdose of a depressant drug, so
your nerves are displaying the great Newtonian natural law of action/reaction by going into a
relatively hypersensitive state.
3. malnutrition - pumping all that alcohol and liquid through your body has effectively flushed
away a significant supply of your storage of vitamins and nutrients, chemicals which would
stimulate natural defense systems, but you're running seriously low on them now.
What you need to do is take some restorative steps to begin a recovery process. This means doing the
same things that you should've done in method #3 (it's really too late now, but it can't hurt). It means
rest and as little nervous stimulation as possible. It also means trying to eat something that will help
to replace the nutrients you've lost. That really should be in the forms of fruits/vegetables, NOT fatty,
greasy junk, not dairy foods, something that isn't too tough on the already beat-up digestive system.
Bananas are great for key vitamins. But I'll tell you what I've found to be a real miracle medicine for
me - tomatoes!
Strange but true. This came to me by pure accident. I was a suffering bastard one day following a
night of revelry, and I knew I needed some food, but I found myself in a situation where I didn't
really have any choice about the lunch that I'd been served. It was a basic Italian-American dish that
included a tomato sauce (something like lasagne or spaghetti). In less than an hour after eating, I felt
rejuvenated, almost back to normal! I couldn't believe how quickly I had gone from hangover hell to
basically ok. I figured it was just a fluke. But the next time I was in a similar situation, I deliberately
tried it again, and it worked! This sort of explains half of the reason that a Bloody Mary is the
standard morning-after drink. (The OTHER half, of course, is that more alcohol - "hair-of-the-dog" -
acts to relax your shattered nerves and numb the pain in the head, but more alcohol is also a great
step on the road to alcoholism, not a habit I'd suggest.)
So, next time, try it. Maybe a little light pasta with a meatless, greaseless, tomato sauce. Cold
gazpacho or a mild salsa may work too, but your stomach will be in no mood for onions and peppers.
A glass of V8 may be just the thing. Citrus juices tend to bother the stomach too; but tomatoes are
highly acidic, so I can't explain that part.
If you know you're going to be drinking a LOT of something, there are certain definite DON'Ts:
1. Don't mix a lot of different types of alcoholic drinks (liquor, then wine, then beer). Loudon
Wainwright wrote a song about this:
Drinks before dinner and wine with dinner and after-dinner drinks
Single-entendre
Help me, Rhonda
Locate my cufflinks
Come with me and you all will see that it all be alright
Rudolph the red-nosed wino will guide our sleigh tonight.
2. Don't overdo it with colored liquors (red wine, whiskeys, cordials, dark rum). A cheap red wine
hangover is absolutely THE WORST. Death without actually passing into the next world.
3. Don't overdo it with sweet blended concoctions. This is the classic mistake of high-school idiots,
dumb college undergrads, and basic novice drinkers (who will probably never drink again). All of
these sick sugary trendy drinks with cream of whatever, and doughnut-flavored schnapps, and layers
of nifty floating colored syrups and liquers. Oh, please. Gag. Gallons of Coca-Cola mixed with hard
liquor. Imitation raspberry-flavored margaritas and "daiquiris". (Raise your hand if you've ever even
SEEN a real daiquiri.) The combination of all of that sugar in the stomach with the mandatory
alcoholic kick in the head - the end-result is almost always the same. (I STILL remember the sight of
the sidewalk outside of a cheezy teen bar in Underground Atlanta back when they served 18-yr.-
olds.) Most kids still have to learn the hard way. Some people think it's a rite of passage to
"adulthood". Yeah, right.
Liquor Story
JOHNNY WALKER was hunting with
MARTINI & ROSSI when he met
HIRAM WALKER coming down
COBBA CREEK with
QUEEN ANNE who lived on the
CUTTY SARK up in
HUDSON'S BAY near the
GREEN RIVER.
He took her, smelling like

FOUR ROSES over to the
TOWN TAVERN where he removed her
GOLD LABEL and tickled her with
THREE FEATHERS until she was
BLACK & WHITE and dying for his
CANADIAN CLUB with the
RED CAP .
He put his
STANDFAST in her
JORDAN VALLEY so they rented
OLD OVERHOLT'S room at the
MARYLAND CLUB and it was
PERFECTION when he stuck his
WHITE HORSE into her
VAT '69 times and pumped his
TEACHER'S HIGHLAND CREAM until her
OLD DRUM was stretched as wide as
MOUNT VERNON, and being
SCOTCH he didn't even give her a
SILVER DOLLAR.

Lecturer Note: Major Minor

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Here you will find Introduction to wines, beers, and spirits.

NB: Beer Glasses:

Cocktail Name Ingredients Method Glass Garnish

30 ml Vodka Build over Ice Highball Stick of celery

30 ml Brandy Shake and Strain Standard Cocktail Sprinkle of

15 ml Brandy Build Champagne Flute Float 1/2

Cocktail Name Ingredients Method Glass Garnish

Golden Dream 15 ml Gallino Shake and Standard Cocktail Cherry

30 ml Midori Melon Shake and Standard Cocktail Cherry in bottom

30 ml Midori Melon Build Over Ice Highball Melon and lemon

60 ml Bourbon Stir and Strain Standard Cocktail Cherry in bottom

60 ml London Dry Stir and Strain Standard Cocktail Olive or Twist

30 ml Tequila Shake and Standard Cocktail Frost rim of glass

30 ml White Rum Blend Colado Wedge of

30 ml Frangelico Shake and Strain Standard Cocktail Freshly grated

DRINK MAKING PROCEDURES

1. Set up all glassware first.

4. Do not overfill glasses as they may spill.

The process of decanting involves the transferring of wine

The reason this takes place is two-fold. Firstly, certain

Today, however, most wines are made with immediate

Secondly, decanting allows for the wine to aerate or 'breathe'.

The length of breathing will vary depending on various factors such as

Decanting should be done in full view of the guest so he or she may

The cork should be carefully removed, remembering that they may be

Pouring of the wine from bottle to decanter requires patience and a

Wine with Food : A General Guide

Wine by the Glass :

COCO REAL - CREAM OF COCONUT

Quick Dijon Dipping Sauce

Coco Real Sweet & Spicy Dipping Sauce

• Bloody Mary recipe/cocktail

LONG ISALND ICE TEA RESTERAUNT STYLE

1. The basics 4. Recipes

Tips and Tricks

1 milliliter (ml) = 1/30 ounce

Pousse cafe glass

Red wine glass

Whiskey sour glass

The History of the Cocktail Shaker

Fruited Ice Cubes

Lemon slices Iced tea

Strawberries, raspberries, Lemonade

Pineapple chunks; grapes; Punch

Lime slices, strawberries, Ginger ale

Name Gravity Color

Southern Comfort is a peach flavored bourbon liqueur,

Amber Once long ago during the golden age of Renaissance

Based on fine, cask-aged brandy, with an exhilarating

Enjoy Tuaca as a straight shot or a slammer; try it in your

Water 1.00 White

Green Chartreuse gets its green color from the

Classic cocktails usually call for yellow

Cointreau is a clear, mildly bitter, orange

Peach liqueur 1.04 Dark amber

Peppermint schnapps 1.04 White

The best known of all wine based

Several other countries than France produce

Brandy is not always distilled from the wine.

Most fruit brandies are made from fermented

Within the general category of fruit brandies, a

Brandy from pomaceous fruits