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Further topic include production and mixing of beverages and cocktails, bar management and operations.
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
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 Furnishings - bar counter
- shelving - bar stools
MINOR BAR EQUIPMENT - Blenders
- Shakers and bar glasses - Manual spirit measures - Spirit pourers - Service trays - Glass racks - Drip trays - Cutting boards - Knives and utensils - Ice buckets - Ice crushes - Juicers - Stirrers - Ash trays - Glassware - Rubbish bins - Wine and beer bottle openers
- sinks - taps - beer tap (manual)
Refrigeration - fridges
- glass chillers - ice machine - bulk beer cooling system
- 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.
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 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 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. 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. Ingredients are placed in a bar glass over ice and stirred quickly for a few
Strain 4. Shake Strain 5. Blend
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. Ingredients are placed in either a conventional or American cocktail shaker with ice and shaken vigorously before being strained into a chilled glass. Showmanship is utilised here e.g. Grasshopper. 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 Ingredients Banana Liqueur Kahlua Tia Maria Cream Banana Ice Kahlua Vodka Method Blend Glass Calada Garnish Banana slice freshly grated chocolate
Cocktail Name 30 ml 30 ml Bananarama 60 ml 1/2 30 ml 30 ml
Build over Ice
30 ml 120 ml 15 ml 2 drops 5 ml 30 ml 30 ml 45 ml 15 ml 5 ml 100 ml 1 4 drops
Vodka Tomato Juice Lemon Juice Tabassco Worcestershire Brandy Brown creme Cacao Cream Ice Brandy Grand Marnier Champagne Sugar Cube Bitters Ingredients White Rum Fruit Liqueur Lemon Juice
Build over Ice
Stick of celery & lemon slice
Shake and Strain
Standard Cocktail Sprinkle of nutmeg
Champagne Cocktail Cocktail Name
Champagne Flute Float 1/2 strawberry
30 ml 30 ml 15 ml
Garnish Apporopriate fruit segment
15 ml 15 ml
Shake and Strain
Standard Cocktail Cherry
30 ml 45 ml Orange Juice Cream Ice Midori Melon Cointreau Lemon Juice Ice Midori Melon Blue Caracao White Rum Lemon Juice Pineapple Juice Bourbon Sweet Vermouth Bitters London Dry Gin Dry Vermouth Ice Tequila Cointreau Lemon Juice Shake and Strain Standard Cocktail Cherry in bottom of glass Japanese Slipper 30 ml 30 ml 30 ml Liquid Ecstacy 30 ml 15 ml 15 ml 15 ml 60 ml 60 ml 20 ml Build Over Ice Highball Melon and lemon slice Stir and Strain Standard Cocktail Cherry in bottom of glass Manhattan 4 drops 60 ml Stir and Strain Standard Cocktail Olive or Twist lemon Martini-Dry 10 ml Magarita 30 ml 15 ml 30 ml Shake and Strain Standard Cocktail Frost rim of glass with salt and lemon slice Pina Colada 30 ml 15 ml 30 ml 1 slice White Rum Malibu PineappleJuice Blend Colado Wedge of pineapple with leaves and cherry 30 ml 15 ml Tobleronie 15 ml 45 ml 30 ml 30 ml 1 tspn. Tom Collins Frangelico Brown Creme de Cacao Kahlua Cream Ice Gin Lemon Juice Fine Sugar Soda Ice Shake and Strain Standard Cocktail Freshly grated chocolate Build Highball Lemon slice .
certain full-bodied reds. however. 7. 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. 3. decanting allows for the wine to aerate or 'breathe'. Below is a guide as to know how to make this task easier and ensure proper presentation: 1. Set up all glassware first. 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.White Lady 30 ml 15 ml 30 ml Gin Cointeau Lemon Juice Shake and Strain Standard Cocktail Cherry DRINK MAKING PROCEDURES Working behind the bar can be a test on the bar attendant's memory skills. because of their course texture and bitter taste. most wines are made with immediate consumption in mind. bottled beer and soft drinks can be served early as their presentation is not affected. Breathing exposes the wine to air thus allowing for certain unpleasant and volatile odours to dissipate and for any harsh tannins to soften. 4. 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. Secondly. There are differing opinions even amongst experts. Add heavy syrups last as they will sit at the bottom of the glass if placed first. Today. Do not overfill glasses as they may spill. are best separated from the wine before serving. Use appropriate garnishes to enhance appearance of drinks. (NB: drinks with ice wW begin to go flat soon). Gather all equipment and ingredients before preparing drinks. about the merits or otherwise of . Purpose: The reason this takes place is two-fold. 6. -Pre-chill glasses before preparation to ensure drinks reach the customer cold -Wine. 2. This results in softer. both young and old. The length of breathing will vary depending on various factors such as the body. as well as vintage ports can contain naturally forming tannin and tartrate deposits. Wipe down if spillages occur. Firstly. 5. They are therefore generally filtered quite considerably before bottling in order to remove tannin and tartrate deposits. Order of preparation is essential for Speed of service and presentation of beverages. Keep glasses clean. These are referred to as sediment or crust which. more easy-drinking wine styles. It will also help bring out the bouquet and flavour of the wine. age and delicacy of the wine.
savouries lighter seafood. Wine with Food : A General Guide Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers. After the desired period of breathing the wine may be servered from the decanter. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. In some cases it may be preferable to pour the wine back into its original bottle after rinsing. they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom. The wine remaining in the bottle along with the sediment should be discarded. Soup. particularly those of substantial weight can benefit from decanting up to 4 hours before drinking. many benefit from as little as 20 minutes breathing. 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. white sauces. particularly if a wine is ordered in a restaurant. side table or trolley. appertisers. A wine service basket should then be used in order to keep the bottle horizontal not disturbing the sediment. chicken cold meats. mild Asian cuisine . White Wine : White wines are not often decanted. This is not always possible. Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. seafood. 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. but in certain circumstances it may be beneficial. However. Older wines. being more delicate. wastage should be around 30-50mls. This is not common today as all traces of tartrates are generally removed through filtration before bottling. cold dishes . many would suggest that young wines.salads. If done properly. As aged wines are stored horizontally for some time. Pouring of the wine from bottle to decanter requires patience and a steady hand. remembering that they may be extremely soft and delicate if old. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. Any residue from the cork should be wiped from the top of the bottle. suitably clothed decanter. The cork should be carefully removed.breathing of wines. Procedure: Before decanting the appropriate equipment is necessary.
If there is a re-order of the same wine the glass does not have to be changed. Take order for wine. lamb. The wine should be servered from the table so the guest can see the label. If red wine. style and vintage.new glasses should be offered to all guests. . dried fruit and nuts. 3. Young wines before older wines. filling up glasses 1/2 to 2/3 only. Wine Service Wine by the bottle : 1. red sauces Richer red meat dishes. Fill the glass to the appropriate level (120mls as a standard serve). White wines before red wines. spicy dishes rich casseroles. allowing sufficient time for selection. Continously top up guest's glasses to appropriate level until bottle is empty. Present Wine List (after meals have been ordered) to the host. 6. stating -winery. pork cream and light cheeses Spicy Asian dishes. Chilled wines before wines served at room temperature.wine should be tasted as with the first bottle. Suggest re-order of another bottle of wine and repeat procedure . light flavoured cheeses.Dry white wine Traminer and Gewurztramine Light red Stronger flavoured seafoodveal. ham. . 4. 5. The bottle is then returned to the bar. red wine main course. lighter casseroles. Medium to full bodied Dry reds Dessert wines Sweet fortified wines Order Of Service Dry wines before sweet wines. Hard or stronger cheeses. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label facing guest while tasting. stronger flavoured seafood. Present wine to guest (person who ordered the wine) from the right. commence serving to other guests. Open wine at the table. coffee. heavy rich sauces. White wines with entree. If guest approves. fruit. Take bottle back to waiter's station or to ice-bucket. 2. 9. ensure you getspecific brand and variety right. hard or strong flavoured cheeses. Lighter bodied wines before fuller bodied wines. game birds. Wine by the Glass : If a guest orders a glass of wine from the wine list. pork. Veal. keeping bottle upright at all times. 7. 11. place cork on plate for guest to inspect. 10. Desserts. 8. Finish by topping up taster's /host's glass.
PREMIUM BLEND RHUMBERO 2 OZ. BLEND BANANA DAIQUIRI MIX ICE BLEND & SERVE IN COCKTAIL GLASS MANGO DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RUM RUNNER 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PASSION FRUIT DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PINEAPPLE DAIQUIRI KEY LIME PIE 2 2 2 8 OZ. OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (10 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND MARGARITA MIX SCOOPS VINILLA ICE CREAM OZ. PREMIUM BLEND RHUMBERO 2 OZ.RHUMBERO Rum Flavor Coctails and Drinks CARIBBEAN COCKTAIL 2 OZ.) . ICE BLEND & SERVE IN COCKTAIL GLASS LIME DAIQUIRI RASPBERRY DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND CARIBBEAN MIX 8 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. PREMIUM BLEND PIÑA COLADA MIX 12 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (10 ounce) 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (15 OUNCE) 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. B STRAWBERRY DAIQUIRI MIX P. PREMIUM BLEND RHUMBERO P. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY/ BANANA DAIQUIRI 2 1 1 8 OZ.
ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (10 OUNCE) 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RASPBERRY DAIQUIRI PASSION FRUIT DAIQUIRI PINEAPPLE DAIQUIRI 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS CAFFE' COLADA . PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND PIÑA COLADA MIX 1 OZ. PREMIUM BLEND RHUMBERO 2 OZ. 3 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ.2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 8 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 8 OZ. PREMIUM BLEND PEACH MIX 8 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. PREMIUM BLEND RHUMBERO 1 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 1 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (15 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (15 OUNCE) PEACH DAIQUIRI 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 3 OZ. PREMIUM BLEND MANDARIN MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY COLADA MANDARIN DAIQUIRI RUM RUNNER 2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 12 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 12 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND CAFFE' ROYALE 2 OZ. PREMIUM BLEND PIñA COLADA MIX 8 OZ.
CAFFE' ROYALE 1 OZ. SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY › GO TO TOP TEQUESTA Tequila Flavor Cocktails and Drinks MARGARITA MARGARITA (TRADITIONAL) 2 OZ.DIRTY BANANA 2 OZ. RHUMBERO TOP WITH COLA GARNISH WITH LIME WEDGE FILL GLASS WITH ICE 4 OZ. ICE . PREMIUM BLEND BANANA DAIQUIRI 2 SCOOPS OF VANILLA INC CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE OF BANANA TREASURE ISLAND 2 OZ. P. PREMIUM BLEND RHUMBERO 1 OZ. RHUMBERO 2 OZ. GRENADINE 1 OZ. PREMIUM BLEND RHUMBERO 1 OZ. ORANGE JUICE 1 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. RHUMBERO TOP WITH SELTZER WATER SHAKE WELL GARNISH WITH MINT LEAF AND LIME WEDGE FILL GLASS WITH ICE 4 OZ. GINO'S PREMIUM BLEND MOJITO MIX 4 OZ. PIÑA COLADA MIX SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY CUBA LIBRE CARIBBEAN RUM PUNCH SAOCO-RON CON COCO 4.C. PREMIUM BLEND TRIPLE SEC 1 OZ. P. PREMIUM BLEND TEQUESTA 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS NOTE: Use hurricane glass for the following: MOJITO HURRICANE FILL GLASS WITH ICE 2 OZ. PREMIUM BLEND PIñA COLADA MIX 1 OZ.GINO'S PB HURRICANE MIX 4 OZ RHUMBERO SHAKE WELL GARNISH WITH ORANGE SLICE AND CHERRY FILL GLASS WITH ICE 2 OZ. PIÑA COLADA MIX 1 OZ.OZ RHUMBERO 1-TABLE SPOON OF SUGAR FILL GLASS WITH ICE AND TOP OF WITH COCONUT WATER . PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ.B. PINEAPPLE JUICE 1 OZ.
PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. PREMIUM BLEND TEQUESTA 2 OZ. TEQUESTA 1 OZ GRENADINE FILL GLASS WITH ORANGE JUICE ADD GRENADINE DO NOT STIR .BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH LIME SLICE STRAWBERRY MARGARITA 2 OZ. PREMIUM BLEND TEQUESTA 2 OZ. SERVE 2 OZ TEQUESTA 1 OZ PREMIUM BLEND TRIPLE SEC 2 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS RIM GLASS WITH SUGAR GARNISH WITH STRAWBERRY 2 OZ. PREMIUM BLEND PEACH DAIQUIRI MIX 8 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PINEAPPLE JUICE 1 OZ ORANGE JUICE SHAKE INGREDIENTS EXCEPT GRENADINE . PREMIUM BLEND TEQUESTA 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RIM GLASS WITH GRADE COCONUT TEQUESTA SUNRISE 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. ICE (1 scoop) BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH A RASPBERRY 2 OZ. GARNISH LIME WHEEL LA BAMBA PINK PANTHER 2 OZ TEQUESTA 1 OZ GRENADINE 2 OZ CREAM OR HALF & HALF BLEND WITH ICE AND STRAIN INTO COCKTAIL GLASS . ADD GRENADINE . ICE BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH SLICE OF ORANGE AND CHERRY MANGO MARGARITA COCORITA 2 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS CARGISH WITH PEACH SLICE PEACH MARGARITA RASPBERRY MARGARITA 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ.
KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN . PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 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. TEQUESTA 3 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ. KLIR 1/2 OZ. HEAVY CREAM 8 OZ.GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 OZ. CAFFE' ROYALE IN COFFEE CUP FILL WITH FRESH HOT COFFEE TOP WITH WHIPPED CREAM 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 2 LARGE SCOOPS OF VANILLA ICE CREAM BLEND UNTIL SMOOTHE SERVE IN STEMMED GLASS 2 OZ. FRESH LIME JUICE 1 OZ. TEQUESTA 1 OZ. CRANBERRY JUICE STIR & STRAIN ORANGE PEEL GARNISH SCREWDRIVER 2 OZ KLIR SERVE IN HI BALL GLASS WITH ICE TOP WITH ORANGE JUICE 2 OZ. KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY BLOODY CAESAR KLIR & CRANBERRY 2 OZ. TEQUESTA 1 OZ FRESH LIME JUICE IN HURRICANE GLASS FILL WITH ICE COLD BEER MEXICAN COFFEE TEQUESTA ALEXANDER COCO LOCO TEQUESTA COOL Klir Vodka Flavor Cocktails and Drinks BLOODY MARY 3 OZ. PREMIUM BLEND TRIPLE SEC 1/2 OZ.
SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. CHILLED 2 OZ. ORANGE JUICE 1 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 COCKTAIL GLASS. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 2 OZ. KLIR 2 OZ. RASPBERRY ROYALE 2 OZ. PEACH ROYALE 2 OZ. FILL WITH ICE AND ADD KLIR AND TOP OF WITH GREATFRUIT JUICE COCKTAIL GLASS CHILLED 2 OZ. KLIR 1 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. KLIR 2 OZ. GINO'S MELON BALL 1 OZ.WHITE RUSSIAN 2 OZ. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ. KLIR 1 OZ. CRANBERRY JUICE SERVE OVER ICE MUDSLIDE .
B.KING GEORGE (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT OVER ICE TOM COLLINS . KLIR IN HI-BALL GLASS TOP WITH TONIC . PIÑA COLADA MIX 8 OZ. RASPBERRY ROYALE 1 OZ. 2 OZ. SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P. KLIR 2 OZ. KLIR 3 OZ. 4 OZ. SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 OZ. ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS. KLIR 3 OZ. KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR . GINO'S MUDSLIDE MIX 8 OZ. 3 OZ. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX.OZ.KLIR COLLINS 2 OZ. MELON BALL SHAKE GARNISH AND SERVE . PINE APPLE JUICE 1 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 KING GEORGE MARTINI KING GEORGE Gin Flavor Coctails and Drinks MARTINI 4 OZ . ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ.
KING GEORGE 3 OZ. SHAKE AND SERVE. LIME JUICE ADD TO SHAKER WITH ICE . SIR WILLIAM 1 OZ. SIR WILLIAM IN HI BALL GLASS FILL WITH ICE AND TOP 7 UP GARNISH WITH LIME 2 OZ. GARNISH WITH ORANGE SLICE 3 OZ. KING GEORGE 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 2 OZ.GIMLET 3 OZ. TOP WITH RASPBERRY ROYALE AND GARNISH WITH CHERRY SIR WILLIAM Whisky flavor Cocktails and Drinks SEVEN & SEVEN SIR WILLIAM & COKE 2 OZ. SIR WILLIAM IN A 7 OZ. B. PREMIUM BLEND TRIPLE SEC 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY LEMONADE 2 OZ. SIR WILLIAM 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY TEA DOWN HOME PUNCH 2 OZ. SWEET & SOUR MIX IN A 7 OZ. GRENADINE IN SHAKER WITH ICE ADD SWEET AMD SOUR MIX TO THE TOP . SWEET & SOUR MIX IN A 7 OZ. PEACH ROYALE . PREMIUM BLEND TRIPLE SEC 1 OZ. P. KING GEORGE IN A HIGH BALL GLASS FILLED WITH ICE TOP WITH ORANGE JUICE . SHAKE AND STRAIN INTO ROCK GLASS GARNISH WITH LIME WEDGE 3 OZ. KING GEORGE SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX SHAKE GARNISH WITH ORANGE SLICE AND CHERRY 3 OZ. HALF & HALF 1/2 GRENADINE SHAKE WITH ICE AND STRAIN INTO COCKTAIL GLASS OR SERVE ON THE ROCKS KING GEORGE & TONIC ORANGE BLOSSOM PINK LADY SINGAPOR SLING 3 OZ. KING GEORGE IN HIGH BALL GLASS FILL WITH ICE AND TOP WITH TONIC WATER GARNISH WITH LIME WEDGE 3 OZ. SIR WILLIAM 1 OZ. KING GEORGE 1 OZ.
MANHATTAN (DRY) 1 OZ. SWEET & SOUR MIX COMBINE OVER ICE SHAKE WELL SERVE . ORANGE JUICE 1/2 OZ. DARK CREAM DE CACAO 1 OZ. GARNISH WITH LEMON AND A CHERRY WILLIAM SOUR WILLIAM ALEXANDER 3 OZ SIR WILLIAM 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 3 OZ. SPECIALTY COCKTAILS LONG ISLAND ICE TEA IN A HURRICANE GLASS FILL GLASS WITH ICE AND ADD 2 0Z KLIR 1 OZ. P. RHUMBERO 2 OZ.COCKTAIL IN A CHAMPAGNE FLUTE (Glass) 2 oz. SIR WILLIAM 2 OZ. GRENADINE IN A 7 OZ. SWEET & SOUR MIX 1 OZ. HEAVY CREAM COMBINE ALL INGREDIENTS SHAKE OVER ICE STRAIN AND SERVE STRAIGHT UP. TOP WITH A CHERRY 3 OZ SIR WILLIAM 2 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ SWEET & SOUR MIX TOP OF WITH COKE RASPBERRY/CHAMPAGNE . 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 . 4 OZ. SIR WILLIAM 1 OZ. RHUMBERO 1 OZ. 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 2 OZ PEACH ROYALE 2 OZ KLIR 4 OZ ORANGE JUICE OVER ICE IN COCKTAIL GLASS AND FILL WITH ORANGE JUICE 2 OZ. TEQUESTA 1 OZ. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS BAHAMA MAMA FUZZY NAVEL GODFATHER . SWEET VERMOUTH KEEP ALL SIR WILLIAM AND THE VERMOUTH CHILLED COMBINE AND STIR.
PREMIUM BLEND RHUMBERO 2 OZ. P. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 2 OZ. BLEND PEACH DAIQUIRI 8 OZ. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. COCONUT CREAM 8 OZ. CREME DE CACAO DARK 5 OZ. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM OZ. PEACH ROYALE 1 OZ. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS 2 OZ TEQUESTA 1 OZ LEMON JUICE 1 EGG WHITE -1 TSP FINE GRANULATED SUGAR SHAKE WITH ICE STRAIN AND SERVE PISCO SOUR LIKE SPECIALTY DRINKS BUSHWHACKER 1 OZ. ICE . PREMIUM BLEND RHUMBERO 2 OZ. CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 OZ. CAFFE' ROYALE 1 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ. KLIR 2 OZ. ALMANDINE ROYALE OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM COOKIES & CREAM 2 OZ. B. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM PEACHES & CREAM STRAWBERRIES & CREAM 2 OZ. STRAWBERRY DAIQUIRI MIX 8 OZ.GODMOTHER 2 OZ. PREMIUM BLEND RASPBERRY ROYALE 2 SCOOPS OF VANILLA ICE CREAM SCOOP OF ICE BLEND AND SERVE RASPMA TAZ TOASTED ALMOND 2 1 2 5 OZ. GINO'S P.
PREMIUM BLEND RHUMBERO 10 OZ. ALMANDINE ROYALE SHAKE & STRA VALIUM INTERNATIONAL COFFEES MEXICAN COFFEE 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. CRANBERRY JUICE 20 OZ.TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ALMANDINE 2 OZ. CAFFE' ROYALE SHAKE & STRAIN 1 OZ KLIR 1 OZ. GINO'S SWEET & SOUR MIX 6 OZ.BLEND & SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM AND SLICED ALMONDS CONGA SHOT 1 OZ. RHUMBERO 1 OZ. RHUMBERO 1 OZ. TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ROMANO CAFFE' ROYALE 2 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. RASPBERRY ROYALE 1 OZ. TOP WITH WHIPPED CREAM AN CINNAMON CAFFE' L' ORANGE . PEACH ROYALE SHAKE & STRAIN 2 OZ. PREMIUM BLEND TRIPLE SEC 3 OZ. GRENADINE 18 OZ. PREMIUM BLEND TRIPLE SEC 6 OZ. GINO'S SWEET & SOUR MIX 3 OZ. PALAZZO di CRISTALLO 1 OZ. PREMIUM BLEND KLIR 2 OZ. GRENADINE 7 OZ. PREMIUM BLEND KLIR 5 OZ. GINO'S SWEET & SOUR MIX PROSACK HUG IN A MUG PANAMA RED PINK LEMONADE BETTER THAN SEX KAMANIWANA LAYA 1 OZ. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE . CAFFE' ROYALE FILL CUP WITH HOT COFFEE. ALMANDINE ROYALE 1 OZ. RASPBERRY ROYALE FILL CUP WITH HOT CHOCOLATE AND TOP WITH WHIPPED CREAM 16 OZ. ALMANDINE ROYALE SPLASH OF PINEAPPLE JUICE 1 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. SIR WILLIAM 1 OZ.
Serve with dipping sauces. Serve with your favorite appetizers. In large bowl. softened ½ cup Coco Real® Cream of Coconut 3 tablespoons Lime Juice In small mixer bowl. mix well. combine ingredients. mix well. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE. RASPBERRY ROYALE FILL CUP WITH HOT COFFEE. coat with ½ cup flour. combine ingredients. Coconut Lime Dip (Makes about 2 cups) 2 (8-ounce) packages cream cheese. Dip shrimp into batter. TOP WITH WHIPPED CREAM AND CINNAMON COCO REAL . Coconut Shrimp (Makes 4 to 6 servings) 2 pounds medium raw shrimp.CREAM OF COCONUT Piña Colada 2 ounces Coco Real® Cream of Coconut 2 ounces Pineapple Juice 1½ ounces Rum or 3oz. Quick Dijon Dipping Sauce (Makes about 1 cup) ½ cup Coco Real® Cream of Coconut ½ cup Dijon-style mustard In small bowl. Refrigerate leftovers.7-ounce) package Italian salad dressing mix In small jar with tight-fitting lid or bowl. Serve with tossed green salads. baking powder. beat ingredients until fluffy. TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. Zesty Coconut Cream Dressing/Dipping sauce (Makes about ¾ cups) ½ cup Coco Real® Cream of Coconut ¼ cup cider vinegar 1 (0. Stir in lemon juice. 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 . PREMIUM BLEND TRIPLE SEC 1 OZ.CAFFE' BERRY BERRY 2 OZ. Premium Blend Rhumbero 1 cup ice Mix in blender until smooth. fruit salads or with coleslaw. Stir before serving. Refrigerate leftovers. salt and baking soda. 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. drain on paper towels. Refrigerate leftovers. combine remaining 1½ cups flour. cream of coconut and flaked coconut. Chill to blend flavors. mix well. Serve with fresh fruit. Fry in hot oil until golden brown. Refrigerate leftovers.
refrigerate 4 hours or overnight. then place ramekin in roasting pan filled half way with hot water. Refrigerate leftovers.Rating: 98% (of 65 votes) . coconut milk 8 oz. Bring to a boil. chicken fingers. The Top 10 Drink Recipes at iDrink Criteria: The recipe must have been voted on at least 50 times in order to qualify. Coconut Shrimp . Take off flame and let cool. Serve chilled or at room temperature with chilled cooked shrimp. Combine milk. Fill each ramekin with mixture. Cover. covered with foil. Cook.Rating: 91% (of 1018 votes) . #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 • • • • • • • • • • • • • • • • • • • . then whisk in lemon juice.1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl. for 25 minutes. Strain milk mixture into a bowl.Rating: 97% (of 134 votes) . etc. combine ingredients. reduce and simmer 15 minutes. Pour caramel evenly in 4-oz.Rating: 91% (of 1261 votes) . Let toasted coconut infuse for 15 minutes. crab cakes. coconut milk.Rating: 91% (of 334 votes) Bloody Mary recipe/cocktail Brandy Alexander recipe/cocktail Cosmopolitan recipe/cocktail Dry Martini recipe/cocktail Harvey Wallbanger recipe/cocktail Long Island Iced Tea recipe/cocktail Mai Tai recipe/cocktail Manhattan recipe/cocktail Margarita recipe/cocktail Mojito recipe/cocktail Pina Colada recipe/cocktail Rob Roy recipe/cocktail Screwdriver recipe/cocktail Sex on the Beach recipe/cocktail Singapore Sling recipe/cocktail Strawberry Daiquiri recipe/cocktail Tequila Sunrise recipe/cocktail Tom Collins recipe/cocktail Whiskey Sour recipe/cocktail LONG ISALND ICE TEA RESTERAUNT STYLE Vodka Margarita Tech N9ne Caribou Lou Springbok Sex On The Beach Buttery Nipple Shooter Malibu Bay Breeze Tequila Sunrise Blue Hawaiian Nuts and Berries . coconut cream. Score is out of 100. ramekins and set aside.Rating: 91% (of 11963 votes) . For caramel. Cook until amber color. mix well.Rating: 91% (of 1779 votes) .Rating: 93% (of 206 votes) . Add eggs and yolks.Rating: 91% (of 653 votes) . based on user votes. whisk lightly.Rating: 92% (of 132 votes) . add sugar and water in medium sauce pot. Coconut Flan (Makes 12 custards) 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. Add toasted coconut.
• White Russian recipe/cocktail The Newest 100 Drink Recipes #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 mushies mayhem Osama Gin Laden Sno Cone Hibiscus Tea GOONS Grenade Scottish Yoghurt Spice Suicide Bomb The Roach Blue Horizon What the eff? Flying Captain Straight Ass Gary's Laugh Thin Mint Shot black pearl kahlua blast beer margaritas Terry Tini Fruit Salad Fire On The Mountain Tequila Machine Glass Angel Slore slut & whore San Antonio Spur Shanghai Tea Marilyn Manson Jungle Juice Kansas Crunkster Mix Seven Drunken Pirates Grufferade Optimus Prime Nuts O' Doggy Uhh revised chocolate milk Screaming Orgasm #4 pink squirrell Virgin's Bedsheet John's Naked Again ANDREA'S JUNGLE JUICE Bobby & Whitney The Raphael The Allison apple vanilla vodka Canadian Comfort slow comfortable screw against a wall Palm Beach The Gweedo The Railroader Ryan Phillips Watermelon Fucker Tonya On The Beach Dirty Crane .
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#4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 #52 #53 #54 #55 #56 Springbok Sex On The Beach Buttery Nipple Shooter Malibu Bay Breeze Tequila Sunrise Blue Hawaiian Nuts and Berries Ultimate Mudslide Frozen Kahlua Mudslide Screaming Orgasm Shooter Horny Leprechaun Red Devil #3 Slow Comfortable Screw Against The Wall Malibu Sea Breeze Long Beach Sloe Comfortable Screw Against a Wall Slow Comfortable Screw Birthday Cake Shot Cafe Amaretto Eggnog Sweetie Baby Pineapple Bomber Blue MotherFucker Midori Sour Long Island Ice Tea Kamikaze White Russian Buttery Nipple Fuzzy Navel Jello Shots Irish Car Bomb Malibu and Pineapple Red-Headed Slut Green Apple Martini Captain & Coke Adios Mother Fucker Alabama Slammer Screwdriver Vodka And Orange White Russian Lebowski style Screwdriver Blue Lagoon Mind Eraser Tequilla Sunrise Jack and Coke 7&7 Flirtiny Vodka and Cranberry Scooby Snack Bay Breeze Blue Motorcycle The Only Tequilla Slammer Bahama Mama Surfer on Acid .
1.2. Bibe's Anti-Hangover Tips 6.The basics 1.2.Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr. Equipment 2. Cocktails .1. Setting up a bar 4.#57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 #99 #100 Caribou Lou Malibu & Orange Juice Amaretto Roller Tequila Shot Blind White Russian Alien Secretion Harvey Wallbanger Caipirinha Traditional Beam and Coke Purple Hooter Shooter Amaretto Stone Sour Blue Hawaii Junebug Madras Sicilian Kiss #2 Purple Mother Fucker Brokendown Golfcart Thug Passion Bit 'O Honey Malibu and Cranberry Broken Down Golf Carts Flaming Dr.3. Bar Measurements 2. Recipes 4. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO . Calculate your blood alcohol level 5. General Drink Recipes 4. Tips and Tricks 1. Dr.4. Mixing terms 1. I. Making liqueurs 5. The inevitable 5.1.Pepper #6 Grape Crush Palm Breeze Porn Star Butter Baby Tokyo Tea Kahlua and Cream Scoobie Snack shooter Electric Screwdriver Polar Bear #2 Pusser'S Painkiller Caipirinha Lynchberg Lemonade Melon Ball #1 Woo Woo For You Hairy Navel 1. M. Just for fun . The basics 1.2.1.
especially in southern Europe and other places that are full of tourists. The standard measurements of a jigger can vary widely. also known as jiggers.2. . It is. various fruit juices.6. A collection of drinking games 6. and often also adds the color to the cocktail. chopping board.2. Gravity Chart 3. using a separate strainer is a good idea. • The third. and still others are totally and utterly useless. Occasionally. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century. Measures. • The second.2. cocktail sticks. • The first. I will use a standard jigger of 30ml (appx. toothpicks. or tequila. so if you use an American shaker. The main flavoring is often such as Vermouth. and others. as well. Common special flavorings include Grenadine. (see section below).2. usually with fruit slices. There are two basic types of shakers available. The reason the cocktail made it big in the happy '20ies. The ingredients 3. Stocking your bar 3. such as in many punches. was the prohibition. or glass with a metal top. etc. You should also have access to ordinary kitchenware. and the other is metallic. the cocktail lost its popularity most places. some sort of wine is being used as a base. Some of these are useful.5. Most American shakers do not have built-in strainers. the base. straws. like vodka. A European cocktail shaker is usually made out of metal. electric blender. was first introduced by American bartenders in the 1920ies. The History of the Cocktail Shaker 3. but some things are essential. This top also has a smaller top. through which the shaken cocktail is poured. You will also need stirrers (also known as swizzle sticks). is most often some sort of spirit.3. consist of two cones about the same size. when producing and imbibing of alcohol was made illegal. the special flavoring. Beer and beer terminology 3. Later.1. Most cocktails are also decorated in some way. mint twigs. A Liquor Story 6. but glass jiggers are common. Cocktails usually consist of three different 'classes' of ingredients. It is up to you to decide exactly what your cocktail equipment should be. however. as well: Ice bucket. you will find that things like these are nice to have. depending on where you are. is added to bring out the aroma of the base and to modify its taste. serviettes and cloths. Glassware 2. wine. etc. the main flavoring. Jiggers are most often made of metal. corkscrews. whiskey. the United States being the main exception.3. Blue Curacao. or even eggs or cream. the cocktail has reclaimed lost ground everywhere. but cocktails. as we know and use the term. a container which holds about half a liter. In the recipes in the following articles. jugs. is added to enhance the taste of the base. such as knives. fitted with a top which closes tightly around the upper edges of the container. and the shaken cocktail is poured from either one. 1 fl oz). The last few years. First out of the essentials is the cocktail shaker.3. Absinthe FAQ 6. usually fitted with a built-in strainer. some can be definitely nice to have. In addition to the equipment mentioned above. As good as all spirits available was of a rather dubious quality and tasted accordingly. Equipment Many different contraptions are manufactured for the making of cocktails. etc. American shakers. These cones are held together to form a closed container. accommodating as always. Punch Garnish 3. bowls. are also essential. Coffee and caffeine 3. basically. Thus. orange peel. the bartenders. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. One is often often made of glass.4. however.1.
in order of alcohol content (highest first). as the cocktail may be watered down. Usually. and water condensing on the outside shows that the cocktail is finished. add crushed ice last. Plastic sticks. but be careful not to add too much. Blending is an excellent way of mixing ingredients which do not blend easily in any other way.Glasses Cocktail glasses come in four different basic types: • First. As with shaking. but remember that plastic glasses (or shakers. fruit juices and short drinks. the cocktail is sufficiently chilled. and the glass is therefore less popular than it once was. allowing the ingredients to be mixed. however. as it will make the cocktail taste of plastic. shaking creates a colder cocktail than stirring does. some drinks. and in general. but occasionally. There are also other glasses available that will work just fine with cocktails. but no matter the exact decoration. The champagne saucer is a broad and shallow glass with a stem. cocktail sticks are almost always invaluable. Blend the cocktail till it has reached a smooth consistency. In general. however. A champagne flute holds approximately 150ml. and are tall with straight or slightly sloping sides. These are the classic cocktail glasses. have special glasses. If the recipe requires ice. and such cocktails as the Margarita use exclusively such glasses. strong drinks. Decorating Cocktails Almost all cocktails are decorated in one way or another. Just as the ingredients may vary. and shake vigorously. blending should be avoided unless the recipe demands it. In addition to these glasses. The shaker is first filled three quarters with ice. should be carefully used. and the long. also known as tumblers. The most frequently used methods are the following: • Shaking: The cocktail is mixed by hand in a cocktail shaker. but should be carefully washed and boiled first. • Building: When building a cocktail. the champagne flute. the ingredients are poured into the glass in which the cocktail will be served. is a tall and narrow glass with a stem. The second type of champagne glass is the less-known champagne saucer. crushed ice should not be used. as they tend to give the cocktail a slightly artificial appearance. stemmed and with sharply sloping sides. or other such equipment for that matter) should NEVER be used with cocktails. Unlike wooden sticks. • Fourth is the group known as cocktail glasses. They normally hold about 125ml and are used for spirits with ice. tapering sides can curve both inward and outward. preferably cubes. Wooden and plastic. They normally hold between 200 and 300ml and are used for long drinks with ice. are of two different kind. not to taste like the inside of a used plastic bag. jugs. and are suited for just about any kind of cocktail. The ingredients are then poured on top of the ice. fruit. Cocktail sticks come in two types. before the cocktail is strained into a glass. The most common. the ingredients are floated on top of each other. and the cocktail should immediately be strained into the glass. one hand on the top and the other supporting the base of the shaker. Wooden sticks are most often used. there are several ways in which to mix a cocktail. The classic cocktail glass holds about 90ml and is best suited for short. a swizzle stick is put in the glass. there is the highball glass. It is still. in use. • Blending: An electric blender is used to mix fruit juices. Use glasses you already have instead. hold the shaker in both hands. Champagne flutes have thin-glassed sides. making it Y-shaped when seen from the side. Use your imagination. mixing glasses. such as the Pina Colada. but they cannot be reused. but also a more cloudy one. • Third. • Second. most often with some kind of fruit. Unless you are really serious about mixing your cocktails. These glasses are usually short and broad glasses. with straight or slightly sloping sides. there are the glasses known as rocks glasses. Mixing a Cocktail Not all cocktails are made in the same manner. These glasses are usually of medium width. . the champagne glasses. alcohol. • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass. Blending is a much disputed method of mixing a cocktail. etc. you don't really need to buy such glasses. as crushed ice will tend to melt and dilute the cocktail. The broadness and shallowness of the glass make the champagne loose its fizz quickly. When shaking a cocktail. A cocktail is supposed to have a refreshing taste. plastic ones can be reused. When water has begun condensing on the outside of the shaker.
slices of fruit. Tips and Tricks • • • • • • • 1/2 oz. fill shaker half-full of ice. These are used in just about any kind of cocktail. not frozen. and are now also available in green. To make cocktails. of liquor. cocoa. Always keep fruit juices and other mixers refrigerated. Straws are also essential and go well with highballs. assuming you are using a pourer on your bottles. and other shaken or stirred drinks. however. yellow and blue. such as the Margarita. you should be able to do it by eye. whatever the type. To measure 1 1/2 oz. In fruit drinks. One often used method of decorating cocktails is that which is called frosting.. on the rim of the glass.1002.. With some cocktails. add more ice as you are blending. just so that it lines the top of the rim. In addition to this. To make highballs. and just about anything else you care to decorate your cocktails with.. the red Maraschino cherries. Frosting leaves an edge of sugar. Straws should not be reused. lowball. of liquor is equal to 1 count. To make blended drinks.1003" as you are pouring.Cocktail sticks are. then submerge the rim in sugar or salt (or any other powder). always use fresh fruit. use small drops of food coloring in the powder. For a more colorful frosting. Always pour liquor in before the mixer. Do not stir drinks containing carbonated mixers. strips of orange or lemon peel. For lowball. If necessary. cherries. mint twigs. first fill blender half-full of ice. or any other fine powder. There are several ways to frost glasses.. Bar terms . strawberry margaritas. fill glass two-thirds full of ice before adding liquor. After a while. e. substituting vanilla ice cream for the light cream. used for spearing slices of fruit. The traditional cocktail garnish is. and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon. count "1001. fill the glass about half-full of ice before pouring drink.g. frosting is a 'standard' decoration. Other methods use egg white or other substances for 'gluing' the powder to the glass. Most shaken drinks which contain light cream can also be made as blended drinks. salt. etc. can also be used.
This will mix the ingredients more than stirring. Frosting To frost a glass. Not too popular everywhere. Drinks that contain ingredients that are hard to mix. This will create a drink with separate layers. much as the back of a soup spoon might. Always put the ice in the shaker first and the liquor last. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle. Stirring A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. A general rule is that 10-15 stirs will be sufficient for proper mixing. When stirring a cocktail you should stir it enough to mix the ingredients. Also note that metal and silver mugs and cups will frost better than glasses. holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. It crushes the herbs. If you stir too much the ice will begin to dilute the liquor. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice. should be shaken vigorously to ensure that the ingredients has been well mixed. Drinks based on clear liquors. Muddling Muddling is a simple mashing technique for grinding herbs. such as mint. Blending Use an electric blender to mix fresh fruit. fruit juices and eggs.| Bar Measurements Standard Bar Measurements (US) 1 part 1 dash/splash 1 teaspoon (tsp) 1 tablespoon (tblsp) 1 pony 1 jigger/bar glass 1 shot 1 snit 1 wineglass 1 split 1 cup 1 pint (pt) 1 quart (qt) (*) = = = = = = = = = = = = = any equal part 1/32 ounce 1/8 ounce 3/8 ounce 1 ounce 1 1/2 ounces 1 1/2 ounces 3 ounces 4 ounces 6 ounces 8 ounces 16 ounces 32 ounces . you can shake the drink. juices and ice instead of using a shaker. but not stir it too much. liquor. first dip it in water and then put it in the freezer for half an hour or so. not stirred"). should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken. smooth in the bottom of a glass. Shaking Instead of stirring. without scaring the glass. Floating The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. like a Martini. but will also result in a less clear drink. The easiest way to float one liquor on top of another is to use a demitasse spoon.Mixing When using a cocktail shaker there is one golden rule to remember. 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. and this is why floating often is referred to as layering. but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix. and by adding the liquor last you reduce the chance of dilution. such as cream.
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.0 oz 200 ml = 6. • • • • • • • • • • • • • • • • • • • • 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) Cocktail napkins and coasters Swizzle sticks Straws. but an electric crusher it a whole lot easier than using a . 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.7854 liters 1 milliliter (ml) 1 centiliter (cl) 1 deciliter (dl) 1 liter (l) = = = = 1/30 ounce 1/3 ounce 3 1/2 ounces 34 ounces Metric 750 ml = 25.0 oz = 64. 3 centiliters (cl) 1 quart (qt) = 9.4635 deciliters 1 gallon (gal) = 3. preferably electric You can crush ice manually.1 fifth 1 gallon (gal) = 25.1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal. Equipment Setting up a bar Basic set of tools When setting up a bar.5 oz 500 ml = 17. • Ice crusher.6 oz = 1/2 Quart = 16.8 oz 1750 ml = 59.573 milliliters = appx.0 oz => => => => => 2. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks.6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29.0 oz = 8. both long and short ones Cocktail picks Sugar and salt (for coating rim of glasses) You will have to buy new supplies of the following equipment regularly.0 oz = 32. you will need quite a lot of equipment.7 oz 1000 ml = 34. = 25.
This can cause the glass to shatter due to thermal shock. • Never take a hot glass and add ice into it. 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. always throw away all the ice. and you definitely don't want to serve an Alabama Slammer in a sherry glass. and you will have more support carrying the glass. pieces go everywhere. home or business. • Mechanical shock occurs when you clank two glass together. you need to be concerned for yourself and your guests. Be careful about this. You really don't want pieces of glass in your drink. Get the point? Glass accidents When you are around any bar. whether it be in-house or a business. a cocktail in a beer mug. • If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. One of the glasses will almost always break. 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. you need to have certain types of glasses. The right glass can enhance the drink you are serving. When glass shatters. You really do not want to serve wine in a coffee cup. 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 .• • • • • • hammer. Here are a few tips about accidents and what to do: • Always use an ice scoop and not the glass itself. making you look even better.
A Brandy snifter is often used for: • • Brandy Cognac Champagne flute .Beer mug Beer pilsner Brandy snifter Normal size: 17 1/2 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.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 Highball glass is often used for: • • Bourbon/ginger White Russian Hurricane glass .
Also called an Irish coffee glass. Margarita/Coupette glass Old-fashioned glass Normal size: 8 .Irish coffee cup Normal size: 8 1/2 oz.10 oz. Used for almost any hot drink. 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 .
Whiskey sour glass . • • Wine Champagne A Red wine glass is often used for: Sherry glass Normal size: 2 oz.Punch bowl Red wine glass Normal size: 8 oz. Other sizes are "short shot" glasses or "pony shots" which are 1 ounce. A Sherry glass is often used for: • • • Liqueur Layered shooter Port Shot glass Normal size: 1.5 oz.
liberated more by this act and smoking in public than by their new voting rights. served to Montezuma with much reverence. The rooster. frothy and foaming from a golden cylinder. and from Germany zeppelin and aeroplane shakers. People who had never tasted a cocktail before were knocking on speakeasy doors. archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops." for example. . Many of these shapes were not entirely capricious. traditional shapes. 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. Fox Trot. A forerunner of the cocktail? Well. The Great War was over and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for pleasure. The penguin with its natural "tuxedo" symbolized the good life.White wine glass Normal size: 12 1/2 oz. 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. The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags. as well as. had long served as a symbol for tavern signs." At the turn of the century. Finding that the smaller mouth of one container fit into another. The outlaw culture had a powerful pull. There were rooster. 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. the bartender's shaker as we know it today had become a standard tool of the trade. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable. invented by an innkeeper when pouring a drink back and forth to mix. or "cock of the walk. and Zanzibar. 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 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. The mixed drink and cocktail shaker was powered by Prohibition. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets. he held the two together and shook "for a bit of a show.and penguin-shaped shakers. This is a tall wine glass. By the late 1800s.
Heisey. and America's involvement in World War II began. shakers had become standard household objects. cocktail glass in hand. began turning them out in droves. While gin. chrome-plated stainless steel shakers with Bakelite trim replaced those of sterling silver and were advertised as "nontarnishing. the showmanship. became the drink of choice and the martini society's favorite. often in brilliant hues of ruby or cobalt. drop in some ice. and swilled cocktails by the shaker-full in the years following the repeal of Prohibition. a symbol of elegance. Every family had at least one shaker on the shelf. Industrial design was at the height of popularity and superstar designers such as Russel Wright.in attics and closets nationwide . Stunning etched and silk-screened designs were created. Nick and Nora Charles. shakers and accoutrements part of every movie set. After the war. At the beginning of the 1940s. easier to duplicate than rye or scotch. dumbbells. few thought of the shakers. then.. add the alcohol of your choice. thinking of jetpropelled airplanes. and wanted their own symbol of the good life to shake themselves out of the Depression that gripped the country. and one can faintly hear the clink of ice cubes as shakers are. and new cars with lots of chrome. and interior design. . the reward for effort. Small wonder. and the little black dress. Over 50 years have passed now. that these elegant stars of the 1930s were forced into retirement. no polishing needed. Kem Weber. and Lurelle Guild created streamlined modern masterpieces. It ended on December 7. leaped into action. a brief renewal of interest in cocktail shakers occurred when new homes featuring finished basements. The cocktail party had influenced fashion. Coffee tables were now cocktail tables. Colorful cocktails with sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch. It is impossible to make a list that "fits all" without including every possible liquor in the World. Fashioned from the high-tech materials of the day. cocktail shaker skills and drink rituals were as important in the Jazz Age lifestyle as the latest dance steps. a package of "redi-mix. geared for mass production. There were now cocktail shakers in the shape of bowling pins. Shakers came with battery-powered stirring devices. 1941. as did the tens of thousands of Americans who shook. Movie fans watched Fred and Ginger dance across the screen. Gone were the rites and rituals. knew how to shake a drink with style. the skyscraper. town criers bells. machine age factories. went from fad to fashion. The Art Deco movie set aesthetic was perfect for the Depression-driven cocktail shaker. and Imperial." The great glass companies. and even in the shape of a lady's leg. electric blenders became popular." flick a switch and.. We were in the atomic age. now made artillery shells. called "roc rooms. In the early 1950s. so you'll probably want to buy a selection of liquors and mixers too. Companies that once made cocktail shakers. such as Cambridge. sought by collectors of today as the perfect mix of form and function. the delightfully sodden couple that poured their way through endless martinis in The Thin Man series. The ingredients Stocking your bar You cannot make drinks out of the equipment. but here are a few guidelines on what to buy. both de rigueur symbols of sophistication. designed by Coco Chanel. Stars were constantly sipping cocktails when they weren't lighting each others' cigarettes. a thing called television. But the push-button age had taken the fun out of mixing drinks. All metal went to the war effort. 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.waiting to be recalled to life. once again. But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. the Depression ended.. By the end of the decade." were equipped with bars. And there they sat . swirled. Worse yet. furniture. To meet popular demand. but not in the way most had hoped. affordable to all. many in the shape of the new deity of architecture. The golden era of the cocktail shaker was over. and is now an institution.Such ingenious designs were all the rage. Now they were featured frequently on the silver screen.
flecked with gold leaf bits) Grand Marnier (oranges) Irish Cream (whiskey and cream) Kahlúa (coffee) Kümmel (caraway) Mandarine Napoléon (tangerine) Midori (melon) Ouzo (anise) Peter Heering (cherry) Prunelle (plum) Sabra (orange and chocolate) Sambuca (wild elderberries) Sloe Gin (sloe berries) Southern Comfort (peach) Strega (orange and spices) Tia Maria (coffee) In addition to the liquors. • 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 o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o Advocaat (somewhat like brandy eggnog) Amaretto (almond) Anisette (anise) Aquavit (caraway) Benedictine (herbs) Chambord (black-raspberry) Chartreuse (herbs) Contreau/Triple sec (oranges) Crème de Cacao (cacao) Crème de Cassis (blackcurrant) Crème de Menthe (mint) Crème de Violette/Crème Yvette (violets) Curaçao (oranges) Galliano (herbs and spices) Godiva (chocolate) Goldwasser (herbs and spices. Young people often prefer the more exotic drinks. You can add new liquors to your bar stock later. flavorings and garnishes. but that happen to almost every bar now and then. It is likely you will experience requests for drinks you cannot make. A well stocked bar should have the following. and should learn how to mix what you have in the meantime.You should always choose your bar stock to suit your guests. you will need different mixers. • Club soda • Tonic water • Ginger ale . so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer. but you should consider the number and type of guests you expect before buying.
salt and pepper. limes and oranges Sugar.• • • • • • • • • • • • • • • • 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. Punch Garnish .
lemon or lime slices Lime slices. Dip ring mold in warm water for a few seconds to loosen ice. about 1 1/2 hours. orange. 3. if you wish.Fruited Ice Ring Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. then halved Non toxic leaves. Fruited Ice Cubes Suggested Fruits Lemon slices Strawberries. raspberries. freeze until firm. Arrange grapes. fill an ice-cube tray halfway with water. 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. If desired. as desired. lemon or lime slices Pineapple chunks. . The ice ring is easy to prepare and makes a beautiful presentation. strawberries. about 3 hours. 2. strawberries. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch. substitute lemonade or a light-colored juice for the water. about 1 hour. Tuck leaves between fruit. Water 1/2 lb red and/or green seedless grapes. freeze until firm. such as lemon leaves or rose leaves 1. Arrange so that some fruit and leaves stand above top of mold. maraschino cherries. raspberries Beverage Iced tea Lemonade Punch Ginger ale To make fruited ice cubes. unmold and float fruit side up in punch. mandarin oranges. substitute fruit juice for the water. freeze until firm. raspberries. strawberries and orange slices decoratively on top of ice in mold. Use the fruit of your choice and. grapes. Place one or two pieces of desired fruit in each section of the tray. sliced. about 1 1/2 hours. Add enough water to fill the ring mold. Fill with water. cut in small clusters 1/2 pint fresh strawberries 1 small orange. freeze until firm.
Tuaca 0. Amber Once long ago during the golden age of Renaissance Italy. Enjoy Tuaca as a straight shot or a slammer. Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa . also known as a Pousse Cafe. Higher values indicate a heavier liquor. The technique is simple.it is their 500-year-old secret.-and perfect for creating his own signature drinks. Based on fine. Name Gravity Color Southern Comfort 0. along with their Specific Gravity that is the weight of the liquor relative to water. 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 . It's also the barman's dream.Gravity Chart When making layered drinks.Ideal for re-vamping traditional old favourites . However. irresistible and uniquely different. legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility. and the lighter ones are layered carefully on top with the lightest one on top. cask-aged brandy.and named it Tuaca. Tuaca has an intriguingly fruity flavour and a heavenly amber glow. Louis. as Tuaca provides a distinct foundation for a comprehensive range of cocktails . This table list some common liquors. It is smooth. It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol). produced in St.97 Southern Comfort is a peach flavored bourbon liqueur.98 Water 1. the heaviest liquor is poured into the glass first. with an exhilarating blend of vanilla and orange. Missouri. try it in your coffee or savour it on the rocks as an after dinner drink. you'll need to know which ingredients are heavier than the others.00 White .
04 1. originally made by French Carthusian monks. It was then taken to Russia. Green Chartreuse gets its green color from the addition of chlorophyll. White Cointreau 1. Peach liqueur Sloe gin 1. orange liqueur.04 1. mildly bitter. It is made from a mixture of 130 different herbs. Kümmel liqueur was.01 Green Yellow Chartreuse is made with the addition of honey. It is considered to be a high quality Triple Sec. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels. while the green version is more popular nowadays. It is lighter and sweeter in flavor and is lower proof than the green variant. colorless liqueur flavored with caraway seed. first distilled in Holland during the late 16th century by Erven Lucas Bols. green and yellow.04 Cointreau is a clear.04 White Kümmel is a sweet. Classic cocktails usually call for yellow Chartreuse.04 White . and it has become the accepted standard of kümmel quality for the past century. Kummel 1.04 Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums).Chartreuse is an aromatic liqueur. It is higher proof. Peppermint schnapps Benedictine 1. Chartreuse come in two varieties. according to the Dutch. cumin and fennel. and is not a "real" gin. and is colored pale yellow with saffron. flavored with the peel of sour and sweet oranges from Curacao and Spain. Green Chartreuse 1. drier and more spicy than the yellow variant. who is now the principal producer and consumer of kümmel. It is aged on wood-barrels and has a red color. and is aged on oak barrels.
It has a richer taste but less finesse than the Cognac. husks and stems of the wine production. meaning "burned wine". from Italy. from France. Chile and Peru. Marc. Most fruit brandies are aged in steel. Brandy is not always distilled from the wine.Brandy 1. Greece. are distilled from the remaining skins. sweetened and flavored with herbs. They are not always aged and have a light yellow color (if any). South American brandy The best known South American brandy is the Pisco. keeping them colorless and . Some of them are Spain. Wine brandies The best known of all wine based brandies is the French Cognac produced in the Cognac (Charente) region of France.04 Amber Brandy is a liquor distilled from wine (brandy) or fermented fruit juice (fruit brandy). The name "brandy" comes from the Dutch brandewijn. Germany. Italy. Fruit brandies Most fruit brandies are made from fermented fruit mash (such as apples and pears). Is is then are aged in wood containers. A relative of the Cognac is the Armagnac. They have a full flavor and are slightly sweet. Several other countries than France produce brandies. the United States. and grappa. Portugal. Spanish brandy The Spanish brandies are a byproduct of the production of sherry. which contributes flavor and color. glass or clay containers. Greek brandy One famous Greek brandy is the Metaxa. but other sugar-poor fruits not capable of fermentation (such as raspberries and blackberries) can be soaked in neutral spirits and then re-distilled. national drink of Chile. It is distilled from red grapes.
blackberries. Midori was launched in the United States in 1978. at New York's famous Studio 54 Nightclub. Fruit brandy served neat should not be chilled. and are soaked in neutral spirits which absorbs the flavors. As well as adapting itself to traditional recipes. Brandy from berries Most berries have too little fruits to ferment properly. strawberries. This produce a raw distillate with high alcohol content. Although originally from Japan. The best known apple brandy is Calvados. Brandy from pomaceous fruits This is fruit brandy made from apple and pear. Midori has been produced in Mexico by Suntory since 1987. The alcohol and berries is then distilled. Other popular stonefruit brandies are plum brandy and apricot brandy. black and red currant and cranberries. Midori has featured in several award winning cocktails in international . A must or cider is made from the fruit. The best known berry-brandy is the raspberry brandy. Midori melon liqueur 1. sweet Japanese honeydew melon flavored liqueur produced by Suntory. Within the general category of fruit brandies. Today. with Australia as the currently most successful market. Midori can be found in more than 30 countries around the world. Brandy from stone fruits The most important stone-fruit brandy is kirschwasser made from sweet or sour cherries.clear. but brandies are also made from bilberries. Midori's versatility also extends to original cocktails.05 Green Midori is a bright green. stone fruits and berries. aged and then distilled. The distillate is then diluted with water and sometimes aged on casks. Fruit brandies are either served neat as an aperitif or used in mixed drinks. a distinction is made between distillates from pomaceous fruits.
Each bottle of Rock and Rye has a chunk of rock candy in it. It is higher proof. bittersweet flavor. but a sweet Campari is also available. Rock and Rye 1.championships.08 Drambuie is a golden liqueur. Drambuie 1. Yellow Chartreuse is made with the addition of honey. Regular Campari has an astringent. Campari 1.06 1.05 Amber Apricot brandy Blackberry brandy Cherry brandy Peach brandy 1. . Green Chartreuse gets its green color from the addition of chlorophyll. It is lighter and sweeter in flavor and is lower proof than the green variant. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. It is made from a mixture of 130 different herbs. with a citrus overtone. drier and more spicy than the yellow variant. but it is also consumed without a mixer and used in some cocktails. green and yellow.06 1. Campari is often mixed with soda and ice. Sweet brands are also known as apricot liqueur. while the green version is more popular nowadays. and is aged on oak barrels. Apricot brandy is the generic term for a brandy distilled from apricots.06 1. and is colored pale yellow with saffron. Classic cocktails usually call for yellow Chartreuse. based on Scotch whisky and sweetened with heather honey and flavored with different herbs. Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits.06 Amber Dark red Dark red Dark amber Red Campari is a bitter Italian aperitif made according to a secret recipe originally developed in 1860 by Gaspare Campari in Milan. originally made by French Carthusian monks.06 Yellow Chartreuse is an aromatic liqueur.06 Yellow Chartreuse 1. Chartreuse come in two varieties.
Usually known as apricot brandy. Italy. Curaçao.09 While triple sec usually would mean "triple dry". chilled or over ice. Other ingredients are added . green (Green Curaçao) or left clear (White Curaçao). with small variations in bitterness. clear orange-flavored liqueur. It is sweet.09 1.10 Brown Amber Dark red Light brown Liqueur made from apricots. Orange Curacao 1.09 1. Blue and green Curaçao are often used to provide color to mixed drinks. Amaretto is a liqueur with a distinct flavor of almonds.10 1.08 Orange Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). then distilling the result. it here means "triple distilled". 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 (Blue Curaçao). Triple sec 1. One generic brand is De Kuyper Triple Sec (image of bottle to the left). It can also be mixed with tonic or soda water.including toasted cocoa.before further blending and maturing in oak casks. toasted coffee. and Grand Marnier are also triple secs. though it's often made with apricot pits kernels. hails from Saronno. Cointreau.Frangelico 1. Tia maria Apricot liqueur Blackberry liqueur Amaretto 1. vanilla berries. rhubarb root and sweet orange flowers .08 The Frangelico taste is achieved by infusing toasted hazelnuts in alcohol and water. The original liqueur. . Amaretto di Saronno. In addition to the generic brand Triple Sec. White Triple sec is a strong. but not cloying. Frangelico is most frequently drunk either straight. Many distilleries produce their own amaretto. All variants have the same flavor.
green and white (clear). or just Parfait Amour. the white variant is usually the correct to use.12 White Strawberry liqueur 1.In English the name Parfait Amour means 'Perfect Love'. Parfait d'Amour. flowers and spices. Cherry liqueur 1. It's aromas and flavours are obtained from Curaçao orange peel. Crème de Menthe is a very sweet mint flavored liqueur. licorice and vanilla.12 Dark red Galliano 1. yellow Italian herbal liqueur.14 Dark brown Yellow . Galliano. It is flavored with various herbs. Crème de Menthe is a very sweet mint flavored liqueur. When a recipe calls for creme de menthe. green and white (clear).12 Red Parfrait d'Amour 1. is a sweet. Blue Curacao 1.12 Green White Crème de Menthe 1. blue (Blue Curaçao). There is no noticeable flavor difference between the two. almonds and rose petals. When a recipe calls for creme de menthe. the white variant is usually the correct to use. Blue and green Curaçao are often used to provide color to mixed drinks. and a subtle hint of vanilla.11 Golden yellow Green Crème de Menthe 1. on the rocks or used as a mixer. is a violet liqueur with a delicate and soft flavour of rose petals and orange. including anise. with small variations in bitterness.13 Violet Coffee liqueur Crème de Banane 1.11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). It come in two versions. giving it an unique taste. It come in two versions. vanilla pods.14 1.Usually served straight. There is no noticeable flavor difference between the two. All variants have the same flavor. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. green (Green Curaçao) or left clear (White Curaçao). also known as Liquore Galliano.
15 Kahlua is a Mexican coffee liqueur with herbs and vanilla. the white variant is usually the correct to use. If a recipe calls for just crème de cacao.flavored liqueur. colorless form of the same liqueur. It is different from chocolate liqueur. It exists in two different variations: Dark crème de cacao is dark brown. If a recipe calls for just crème de cacao. often scented with vanilla. Crème de cacao is a cacao (chocolate bean) flavored liqueur. White Crème de Cacao 1. and wretchedness. or soda water.18 Beer . It dates back to the 16th century. while White crème de cacao is a clear. black currant-flavored liqueur. Crème de Cassis 1. Crème de Almond Crème de Noyaux Anisette 1. sweet. but is most commonly mixed with just vermouth. It exists in two different variations: Dark crème de cacao is dark brown. often scented with vanilla.17 1. first produced by monks in France as a cure for snakebites. while White crème de cacao is a clear.16 1. jaundice. This cordial works well in pousse-cafés and some cocktails. which is usually sweeter and more syrupy. white wine. It is different from chocolate liqueur.14 White Dark brown Kahlua 1. which is usually sweeter and more syrupy. the white variant is usually the correct to use.17 Bright red White Crème de cassis is a blood-red. colorless form of the same liqueur.
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. 1213°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: Black Velvet: Poor Man's Black Velvet: Black Russian: Velvet Pussy: Black Maria: Red Velvet: Red Witch: Mother-in-law: Granny: Blacksmith: Boilermaker: Lightplater: Narfer narf: Narfer narfer narf: Dragon's blood: Dog's nose: Snake bite: Guinness and bitter or Guinness and mild. Guinness and champagne. Guinness and cider. Guinness and vodka Guinness and port. Guinness and Tia Maria Guinness, cider and blackcurrant. Guinness, Pernod, cider and blackcurrant. Old and bitter. Old and mild. Guinness and barley wine. Brown and mild. Light ale and bitter. London slang for a half pint of mild and a half pint of bitter. A half pint of Narfer narf (of course). Barley wine and rum. Bitter and gin. Lager and cider.
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 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?".
through light. . Coffees from East Africa and Indonesia often have such characteristics. Mellow is a term for well balanced coffee of low-to-medium acidity. Bouquet is a less frequently used term. It is also a coffee trade term for any arabica coffee other than those from Brazil. It may range from watery and thin. The basics Flavor. Earthy is often used to describe the spicy. and refers only to the smell of coffee grounds.grown Latin American coffee is often described as mild. spicy. rich (over-used). chocolaty. and has nothing to do with objective pH factors. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). Terms used to describe aroma include: caramelly (candy or syrup-like). snappy quality which makes coffee refreshing and palate cleansing. and body are the three fundamental tasting terms. acidity. malty (cereallike). Flavor is the total impression of aroma. "of the earth" taste of Indonesian coffees. Dark roasts are intentionally bitter.Coffee tasting terminology ranges from easily understandable to highly technical. Acid is not the same as bitter or sour. Mild denotes a coffee with harmonious. medium and full. Acidity is the sharp. Other useful terms Aroma is the odor or fragrance of brewed coffee. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. Fine. rounded. Briny is a salty sensation caused by application of excessive heat often brewing. that may also be called mellow or sweet. Bitter is not a synonym for sour. insipid flavor often found in low-grown coffees. Carried to an extreme. delicate flavor. high. and some of the more esoteric terms may be a little difficult to decipher. Bland is the pale. Underextracted coffee (made with too little coffee or too coarse a grind) is also bland. as in the case of the cheap filler coffees used in commercial blends. and sweet spice-like qualities. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. Acidity is the brisk. such as floral. floral. fruity. to buttery or even syrupy in the case of some Indonesian varieties. Aroma is often distinctive and complex. Body is the tactile impression of the weight of the brewed beverage in the mouth. earthy can become dirty. Soft describes low-acid coffees such as Indonesians. Exotic refers to a coffee with unusual aromatic and flavor notes. berry. 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"). Bitter is a basic taste perceived primarily at the back of the tongue. carbony (for dark roasts). acidity and body. lively quality of all high-grown coffees. You'll recognize it as the familiar smell of "truck stop" coffee. herbal.
They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. These coffees are found in the morning cup of nearly every professional coffee taster. evoke an association with sweet spices like cardamom. and often possessing earthy and exotic taste elements. Some Indonesian arabicas. Papua New Guinea and Sulawesi. Guatemala Antigua and Mexico. though geographically a product of the Pacific islands. Sweet is used as a general term for smooth. falls within this Latin American range of taste and aroma. a blend might play . and denotes odd. Wild describes a coffee with extreme flavor characteristics. it's often the assertive flavor of darkroasted beans. from the caramel spice of Espresso. related to wininess. and is characteristic of lightroasted coffees. Coffee flavor and aroma may be classified according to geographic origin. It can be a defect or a positive attribute. Tangy is a darting sourness. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. The textbook example is Ethiopia Harrar. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. This group includes Estate Java. palatable coffee. Blends combine varietal tastes to create greater complexity and completeness. Strong technically refers to the degree of presence of various taste defects and virtues. low in acidity. The contrast between fruit-like acidity and smooth body creates flavor interest. Others. Typically. This category includes coffees like Colombia. get much of their flavor from the specific growing conditions and preparation methods of each producing region. a coffee which nearly always exhibits such flavors. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. free from defects and harsh flavors. and typically are medium-to-full bodied.Sour is a primary taste perceived mainly on the posterior sides of the tongue. with clean lively flavors. Kona. Coffees. Kenyan coffees are a classic example of winy coffee flavor. are almost peppery. Sumatra Boengie. like wine grapes. The category includes Kenya. In fact. almost fruit-like in nature. Spicy refers to an aroma or flavor reminiscent of a particular spice. and their balance and consistency make them the foundation of good coffee blending an well. especially aged coffees. These are the most popular varieties Starbucks sells. varietal-quality coffees in each dark roast blend. The difference at Starbucks is using specific. to the pungent roastiness of French Roast. A fine high-grown Costa Rican coffee is frequently tangy. or to the relative proportion of coffee solubles to water in a given brew. Winy is a desirable flavor reminiscent of fine red wine. Each region has common characteristics that you can learn to recognize. such as Guatemala Antigua. In popular use. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. Coffee families Central and South American coffees are generally light-to-medium bodied. caffeine is actually highest in bland canned coffees. It is also incorrectly associated with high caffeine content. Costa Rica Tres Rios. to the smoky tang of Italian Roast. racy nuances of flavor and aroma. East African coffees are unique and under-appreciated. Usually fullbodied and smooth. due to the large percentage of high-caffeine robusta coffees they typically contain.
Modulo typos. is high art. to "extend" the blend along with their profit margins. or one of three others they have put out for coffee education. Whatever the reason. acidity and aroma. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. in regular and dark roasts. Caffeine in various beverages BEVERAGE Coffee (5-oz. cup) Brewed. glass) Cocoa beverage (5-oz. or spice up a delicate varietal with the tang of a dark roast. instant Tea (5-oz. drip method Brewed. major U.0 52. we blend according to taste. At Starbucks. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz.) Baker's chocolate (1 oz. harmonious in body.8 45. Blending. cup) Chocolate milk beverage (8 oz. offering a unity in diversity which few straight coffees can match. percolator Instant Decaffeinated. imported brands Instant Iced (12-oz. semi sweet (1 oz. If you want a copy of this brochure.S. the information here is verbatim. you can call them at 1-800-445-3428 (USA).) Chocolate-flavored syrup (1 oz.6 45. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. We are proud to offer a complete selection.) Dark chocolate. using premium quality beans to create a balanced brew. flavorless decaffeinated blends sold in supermarkets. both in water and traditional processes. as well.6 44.8 46. serving) 58. cup) Brewed. seeking an overall flavor that is greater than the sum of its parts. US. brands Brewed. others are looking for a hot cup to enjoy before bedtime. at its best. brewed Decaffeinated. Some roasters use the opportunity to dump low-grade filler coffees into the mix.off Central American acidity with Indonesian smoothness.4 .8 54. The coffee information is reproduced from a brochure available at Starbucks.) MILLIGRAMS CAFFEINE Average Range 115 80 65 3 2 40 60 30 70 4 5 6 20 26 4 60-180 40-170 30-120 2-5 1-5 20-90 25-110 25-50 67-76 2-20 2-7 1-15 5-35 26 4 SOFT DRINKS BRAND Sugar-Free Mr. except a long description of the >30 types of coffees you can buy from Starbucks is left out. Some find the effects of too much caffeine unpleasant.) Milk chocolate (1 oz.
nor require that you talk too much. The odd doughnut or slice of cheesecake is allowed. Next. because deep down you know nothing tastes the same. PIBB Dr.4 38. with follows a chord form one side of the mug to the other. At its finest coffee is never consumed alone. almost like melted. Talking limits one's ability to savor the moment and the brew.4 36.use the real stuff. brown colored water does not coffee make.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal. so place it accordingly. Also.2 30. They should not talk too much.6 39.coffee should be smooth.0 1. The spoon should be tapped lightly on the rim of the mug. .they are COMPLETELY INCOMPATIBLE experiences. that must be larger than a dixie cup. and so that stirring may properly take place without spillage. The mug must be large so that you do not need to refill it too frequently. unsweetened chocolate. passing roughly through the mug's geometric center. Pepper Big Red Sugar Free Big Red Pepsi-Cola Aspen Diet Pepsi Pepsi Light RC Cola Diet Rite Kick Canada Dry Jamaica Cola Canada Dry Diet Cola 44. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. Hot. sugar should always be used to sweeten -. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion. or at least stirs up the sediments. Pepper Diet Dr. if not the ONLY thing consumed.something to avoid and to caution beginners of. Stirring occurs in very distinct stages.0 36. the cross-stroke. How much fat can one lump of sugar slap on your thighs? -. Spoon will leave a stain where ever you place it. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. Nor will decaffeinated coffee ever hack it.4 40. Over ambition at this stage will cause spillage over the side-.6 38.0 31. DO NOT lick spoon to remove final drops. However the proper companion is important. do not drink coffee with them.8 39. If looking blankly at someone.Shasta Cherry Cola Shasta Diet Cola Mr. two or three times to knock off any large drops.0 36.4 44.0 36. do not drink coffee together. The main reason that styrofoam and plastic just don't feel right. Coffee should be the center of any sit-down. or if being looked blankly over a mug bothers either of you. Coffee should be strong. Coffee must be drank from a porcelain mug.4 38. and more importantly. Never drink coffee with someone drinking tea -.0 36. though not preferred.never some artificial placebo. There is no such thing as good instant coffee. But this does not mean it should taste like kerosene -. Companionship is the most overlooked part of drinking coffee. Finally the removal. If silences are embarrassing between you and someone.
If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. women and men approach coffee and food in general in different manners. chocolaty. herbal. It can be used in a general sense ("this coffee is flavorful"). Well lit. Lots of small tables. lively quality of all high-grown coffees. but not enough to cover the "clinks" of the removal stage of stirring. if you are a man. ie. Little organization. then remember that just because your well. Aroma is often distinctive and complex. Flavor is the total impression of aroma. snappy quality which makes coffee refreshing and palate cleansing. It may range from watery and thin. 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 putting two fingers through the hole is allowed. and has nothing to do with objective pH factors. Bitter is a basic taste perceived primarily at the back of the tongue. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). and some of the more esoteric terms may be a little difficult to decipher. acidity. hopefully. Underextracted coffee (made with too . The place must exist cafe style.And finally where to go with the perfect companion to drink this. rich (over-used). rounded. Bouquet is a less frequently used term. malty (cereallike). floral. Always exhale after finishing a cup and enjoy the heat and flavor of your breath.and middlefinger. Acid is not the same as bitter or sour. fruity. The basics Flavor. Acidity is the sharp. Coffee is a private experience that can only be properly appreciated in a public place. Other useful terms Aroma is the odor or fragrance of brewed coffee. porcelain mug has a handle doesn't mean you have to use it. Airy. Women must always use the handle. medium and full. Terms used to describe aroma include: caramelly (candy or syrup-like). Acidity is the brisk. Bitter is not a synonym for sour. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). Enough indistinct noise to cover the sound of you breathing. to buttery or even syrupy in the case of some Indonesian varieties. Lastly. and drink from the mug that way. Bland is the pale. carbony (for dark roasts). not completely repulsive cup of something they're calling coffee. Sexist as it may sound. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore.sized. acidity and body. Coffee tasting Coffee tasting terminology ranges from easily understandable to highly technical. Dark roasts are intentionally bitter. insipid flavor often found in low-grown coffees. There should be a light buzz of conversation around you. and refers only to the smell of coffee grounds. through light. civilized versus "what's the extra fork for?". Body is the tactile impression of the weight of the brewed beverage in the mouth. and body are the three fundamental tasting terms. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. spicy.
little coffee or too coarse a grind) is also bland. Fine. Others. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. with clean lively flavors. get much of their flavor from the specific growing conditions and preparation methods of each producing region. Coffee families Central and South American coffees are generally light-to-medium bodied. The textbook example is Ethiopia Harrar. It is also a coffee trade term for any arabica coffee other than those from Brazil. In popular use. and their balance and consistency make them the . Wild describes a coffee with extreme flavor characteristics. It is also incorrectly associated with high caffeine content. or to the relative proportion of coffee solubles to water in a given brew. especially aged coffees. Earthy is often used to describe the spicy. and is characteristic of lightroasted coffees. Mellow is a term for well balanced coffee of low-to-medium acidity. It can be a defect or a positive attribute. Soft describes low-acid coffees such as Indonesians. Tangy is a darting sourness. Spicy refers to an aroma or flavor reminiscent of a particular spice. and denotes odd. Some Indonesian arabicas. racy nuances of flavor and aroma. due to the large percentage of high-caffeine robusta coffees they typically contain. like wine grapes. Sour is a primary taste perceived mainly on the posterior sides of the tongue. Strong technically refers to the degree of presence of various taste defects and virtues. evoke an association with sweet spices like cardamom. a coffee which nearly always exhibits such flavors. Sweet is used as a general term for smooth. These are the most popular varieties Starbucks sells. palatable coffee. Coffee flavor and aroma may be classified according to geographic origin. A fine high-grown Costa Rican coffee is frequently tangy.grown Latin American coffee is often described as mild. related to wininess. Exotic refers to a coffee with unusual aromatic and flavor notes. Coffees from East Africa and Indonesia often have such characteristics. such as floral. berry. Briny is a salty sensation caused by application of excessive heat often brewing. delicate flavor. In fact. such as Guatemala Antigua. Winy is a desirable flavor reminiscent of fine red wine. free from defects and harsh flavors. it's often the assertive flavor of darkroasted beans. almost fruit-like in nature. caffeine is actually highest in bland canned coffees. and sweet spice-like qualities. Each region has common characteristics that you can learn to recognize. You'll recognize it as the familiar smell of "truck stop" coffee. Mild denotes a coffee with harmonious. Coffees. as in the case of the cheap filler coffees used in commercial blends. "of the earth" taste of Indonesian coffees. The contrast between fruit-like acidity and smooth body creates flavor interest. earthy can become dirty. are almost peppery. high. Kenyan coffees are a classic example of winy coffee flavor. Carried to an extreme. that may also be called mellow or sweet.
These coffees are found in the morning cup of nearly every professional coffee taster. This category includes coffees like Colombia. at its best. At Starbucks.foundation of good coffee blending an well. or spice up a delicate varietal with the tang of a dark roast. Blends combine varietal tastes to create greater complexity and completeness. you can call them at 1-800-445-3428 (USA). The coffee information is reproduced from a brochure available at Starbucks. seeking an overall flavor that is greater than the sum of its parts. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. We are proud to offer a complete selection. Papua New Guinea and Sulawesi. Some roasters use the opportunity to dump low-grade filler coffees into the mix. Some find the effects of too much caffeine unpleasant. The category includes Kenya. brewed Decaffeinated. The difference at Starbucks is using specific. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. East African coffees are unique and under-appreciated. Caffeine in various beverages BEVERAGE Coffee (5-oz. acidity and aroma. If you want a copy of this brochure. cup) Brewed. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. in regular and dark roasts. and often possessing earthy and exotic taste elements. to the pungent roastiness of French Roast. to the smoky tang of Italian Roast. as well. or one of three others they have put out for coffee education. varietal-quality coffees in each dark roast blend. Guatemala Antigua and Mexico. we blend according to taste. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. both in water and traditional processes. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. Modulo typos. Usually fullbodied and smooth. others are looking for a hot cup to enjoy before bedtime. from the caramel spice of Espresso. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. flavorless decaffeinated blends sold in supermarkets. Costa Rica Tres Rios. percolator Instant Decaffeinated.S. harmonious in body. instant Tea (5-oz. a blend might play off Central American acidity with Indonesian smoothness. the information here is verbatim. This group includes Estate Java. is high art. Whatever the reason. drip method Brewed. cup) Brewed. to "extend" the blend along with their profit margins. Kona. Blending. offering a unity in diversity which few straight coffees can match. though geographically a product of the Pacific islands. Sumatra Boengie. major U. brands Brewed. low in acidity. and typically are medium-to-full bodied. Typically. US. except a long description of the >30 types of coffees you can buy from Starbucks is left out. using premium quality beans to create a balanced brew. falls within this Latin American range of taste and aroma. imported brands Instant MILLIGRAMS CAFFEINE Average Range 115 80 65 3 2 40 60 30 60-180 40-170 30-120 2-5 1-5 20-90 25-110 25-50 .
4 40. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr. serving) 58.) Chocolate-flavored syrup (1 oz. PIBB Dr.6 39.0 36.0 31.4 44.) Milk chocolate (1 oz.4 44.4 38.4 36.6 38.8 54.0 36.) 70 4 5 6 20 26 4 67-76 2-20 2-7 1-15 5-35 26 4 SOFT DRINKS BRAND Sugar-Free Mr.0 1.) Baker's chocolate (1 oz.0 52.4 38. Pepper Diet Dr.2 30. Pepper Big Red Sugar Free Big Red Pepsi-Cola Aspen Diet Pepsi Pepsi Light RC Cola Diet Rite Kick Canada Dry Jamaica Cola Canada Dry Diet Cola MILLIGRAMS CAFFEINE (12-oz.6 44.0 36.6 45. cup) Chocolate milk beverage (8 oz. glass) Cocoa beverage (5-oz.0 36.8 39.8 45.2 A few words about making liqueurs .8 46.Iced (12-oz.) Dark chocolate. semi sweet (1 oz.
I usually tried to do my best to cover almost all of the fruit with _some_ sugar. too dry.Fruit Liqueurs Fruit Liqueur . Here are the directions he gave me (for cherry liqueur): Fill a Jar with cherries. After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted).all that happens is that the fruit soaks up the alcohol. 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. Note that this step is entirely optional. blackberries and a mix of both). etc) until only a very small amount of juice is released. Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on how they taste (too sweet. etc). and releases some of its juices. Start with fresh fruit. This was convenient because I got the maximum of liqueur with minimal leftovers. Now comes the fun part. Place cleaned fruit into a jar. the cherries should have swelled and there should be less liquid in the jar. Now you should know what proportions to mix the final product in. threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. Call this (very strong) fluid rack #1. . Add alcohol to cover all the cherries. Now we repeat the layering with sugar step (getting rack#3. call this rack #2. Replace the fruit in the jar. four racks were plenty enough (but why waste alcohol :-). During the following steps you probably should avoid blemishing the fruit if at all possible. rack#4.I have decided to make liqueur also. 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. 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). I used double distilled vodka (alcohol content probably about 55-65%). but layer it with sugar. Don't use too many friends or else you won't have any left after the tasting.Berry (Tested on raspberries. How much sugar is a bit difficult to say here. Cover the jar again. So I took the berries. What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. too alcoholic. Add very strong alcohol just so it barely covers all of the fruit. 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 :-). This means it is time to pour it off again. The left over pulp can be used with ice-cream. Each rack is sweeter and sweeter. This was rack#5. In a couple of days the level of juice in the jar should reach almost the top of the fruit. Beware though . Let sit for a week or so. Depending on the type of fruit the level of fluid may decrease. With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. Pour off the liquid. Note that no fermentation takes place here.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).
M.Dr. I. Bibe's Anti-Hangover Tips .
namely. But I offer these as good ideas to try when you've done what 89% of us do . It also means trying to eat something that will help to replace the nutrients you've lost. You need help. 2. what works for me may not work for you. there are certain definite DON'Ts: . but it can't hurt). Methods #1 & #2 apply to ALL people. So. etc. tomato sauce.) So. of course. and it worked! This sort of explains half of the reason that a Bloody Mary is the standard morning-after drink.Well. 3. Your mind gradually manages to reconstruct some sort of memory of some portion of the previous night's activities. awake. I felt rejuvenated. I was a suffering bastard one day following a night of revelry. A glass of V8 may be just the thing. This means doing the same things that you should've done in method #3 (it's really too late now. hopefully in somewhat familiar surroundings. Quick. But I'll tell you what I've found to be a real miracle medicine for me . You'll be guaranteed to avoid hangovers for the rest of your life. I deliberately tried it again. This came to me by pure accident. Maybe a little light pasta with a meatless. Nervous shock .the alcohol has forced evaporation of a certain vital portion of the body's water. 3. From this point on. next time. Citrus juices tend to bother the stomach too. A little understanding of what a hangover actually IS really comes in handy here. almost back to normal! I couldn't believe how quickly I had gone from hangover hell to basically ok. Since 99. malnutrition . having done YEARS of research (. and I knew I needed some food. so I can't explain that part."hair-of-the-dog" acts to relax your shattered nerves and numb the pain in the head. something that isn't too tough on the already beat-up digestive system. 2. so your nerves are displaying the great Newtonian natural law of action/reaction by going into a relatively hypersensitive state.you're coming off the effects of a mild overdose of a depressant drug. chemistry. It's a combination of a few physiological things: 1. but. In less than an hour after eating. then the next best preventive measure is this: Never drink enough to get really drunk. chemicals which would stimulate natural defense systems. is that more alcohol . What you need to do is take some restorative steps to begin a recovery process.9% of the people who are concerned with hangovers will never follow method #1. said to hell with methods #1 & #2. That way. It was a basic Italian-American dish that included a tomato sauce (something like lasagne or spaghetti). If you know you're going to be drinking a LOT of something. You feel like the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again" declaration. greaseless. You've just opened your eyes to find yourself crumbled into a collapsed mess. worst of all. but more alcohol is also a great step on the road to alcoholism. try it. I figured it was just a fluke. but tomatoes are highly acidic. one of the most pitiful demonstrations of bull$#!+ in all of human behavior).tomatoes! Strange but true. weight. but your stomach will be in no mood for onions and peppers. greasy junk. 1.-D) on hangover cures. but I found myself in a situation where I didn't really have any choice about the lunch that I'd been served.pumping all that alcohol and liquid through your body has effectively flushed away a significant supply of your storage of vitamins and nutrients. That really should be in the forms of fruits/vegetables. if not nonexistent. NOT fatty. But the next time I was in a similar situation. Bananas are great for key vitamins. metabolism. hangovers will be rare. here are my scientific findings: There is one preventive measure that is absolutely foolproof for every person in the world: Don't ever drink. we enter the mysterious realm of experimental preventives: The problem here is that all people are not alike in such things as size. but you're running seriously low on them now. not dairy foods. hopefully in a bed. not a habit I'd suggest. Dehydration . Cold gazpacho or a mild salsa may work too. It means rest and as little nervous stimulation as possible. (The OTHER half.
whiskeys. 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 . (Raise your hand if you've ever even SEEN a real daiquiri. dumb college undergrads. A cheap red wine hangover is absolutely THE WORST. Gag. All of these sick sugary trendy drinks with cream of whatever. and doughnut-flavored schnapps. right. 2.1.) The combination of all of that sugar in the stomach with the mandatory alcoholic kick in the head . dark rum). and basic novice drinkers (who will probably never drink again). 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. Imitation raspberry-flavored margaritas and "daiquiris". Loudon Wainwright wrote a song about this: Drinks before dinner and wine with dinner and after-dinner drinks Single-entendre Help me. This is the classic mistake of high-school idiots. Death without actually passing into the next world. Oh. He took her. Gallons of Coca-Cola mixed with hard liquor. Yeah. Don't overdo it with colored liquors (red wine. Don't mix a lot of different types of alcoholic drinks (liquor. and layers of nifty floating colored syrups and liquers. cordials. 3. 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. Some people think it's a rite of passage to "adulthood". then beer). 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 .) Most kids still have to learn the hard way. Don't overdo it with sweet blended concoctions.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. then wine. please.
.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.