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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
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 .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.
Purpose: The reason this takes place is two-fold. 6. Firstly. Today. more easy-drinking wine styles. Set up all glassware first. decanting allows for the wine to aerate or 'breathe'. are best separated from the wine before serving. most wines are made with immediate consumption in mind. Breathing exposes the wine to air thus allowing for certain unpleasant and volatile odours to dissipate and for any harsh tannins to soften. 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. as well as vintage ports can contain naturally forming tannin and tartrate deposits. certain full-bodied reds. The length of breathing will vary depending on various factors such as the body. both young and old. Do not overfill glasses as they may spill. Add heavy syrups last as they will sit at the bottom of the glass if placed first. Order of preparation is essential for Speed of service and presentation of beverages. Wipe down if spillages occur. Gather all equipment and ingredients before preparing drinks. It will also help bring out the bouquet and flavour of the wine. 2. however. age and delicacy of the wine. 4. 3. 5. They are therefore generally filtered quite considerably before bottling in order to remove tannin and tartrate deposits. 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. Use appropriate garnishes to enhance appearance of drinks. -Pre-chill glasses before preparation to ensure drinks reach the customer cold -Wine. This results in softer. 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. Keep glasses clean. because of their course texture and bitter taste. There are differing opinions even amongst experts. 7. about the merits or otherwise of . (NB: drinks with ice wW begin to go flat soon). Below is a guide as to know how to make this task easier and ensure proper presentation: 1. bottled beer and soft drinks can be served early as their presentation is not affected. These are referred to as sediment or crust which. Secondly.
However. This is not always possible. If done properly. appertisers.salads. The wine remaining in the bottle along with the sediment should be discarded. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. but in certain circumstances it may be beneficial. they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom.breathing of wines. After the desired period of breathing the wine may be servered from the decanter. being more delicate. A wine service basket should then be used in order to keep the bottle horizontal not disturbing the sediment. chicken cold meats. 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. The cork should be carefully removed. 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. remembering that they may be extremely soft and delicate if old. suitably clothed decanter. side table or trolley. many would suggest that young wines. As aged wines are stored horizontally for some time. many benefit from as little as 20 minutes breathing. Pouring of the wine from bottle to decanter requires patience and a steady hand. wastage should be around 30-50mls. Soup. mild Asian cuisine . seafood. Any residue from the cork should be wiped from the top of the bottle. cold dishes . Wine with Food : A General Guide Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers. Older wines. This is not common today as all traces of tartrates are generally removed through filtration before bottling. White Wine : White wines are not often decanted. white sauces. In some cases it may be preferable to pour the wine back into its original bottle after rinsing. particularly those of substantial weight can benefit from decanting up to 4 hours before drinking. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. Procedure: Before decanting the appropriate equipment is necessary. savouries lighter seafood. Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. particularly if a wine is ordered in a restaurant.
6. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label facing guest while tasting. Veal. dried fruit and nuts. Take bottle back to waiter's station or to ice-bucket. White wines before red wines. commence serving to other guests. Chilled wines before wines served at room temperature. stronger flavoured seafood.new glasses should be offered to all guests. The bottle is then returned to the bar. 9. Fill the glass to the appropriate level (120mls as a standard serve). Young wines before older wines. Suggest re-order of another bottle of wine and repeat procedure . If there is a re-order of the same wine the glass does not have to be changed. 4. spicy dishes rich casseroles. allowing sufficient time for selection. 2. pork cream and light cheeses Spicy Asian dishes. fruit. game birds. Present Wine List (after meals have been ordered) to the host. Take order for wine. 7. 11.Dry white wine Traminer and Gewurztramine Light red Stronger flavoured seafoodveal. . hard or strong flavoured cheeses. The wine should be servered from the table so the guest can see the label. Hard or stronger cheeses. 8. Wine Service Wine by the bottle : 1. coffee. pork. place cork on plate for guest to inspect. If guest approves. red sauces Richer red meat dishes. Open wine at the table. light flavoured cheeses. 3. lamb. 10. ensure you getspecific brand and variety right. If red wine. Desserts. filling up glasses 1/2 to 2/3 only. 5. Present wine to guest (person who ordered the wine) from the right.wine should be tasted as with the first bottle. stating -winery. Medium to full bodied Dry reds Dessert wines Sweet fortified wines Order Of Service Dry wines before sweet wines. keeping bottle upright at all times. Continously top up guest's glasses to appropriate level until bottle is empty. . Wine by the Glass : If a guest orders a glass of wine from the wine list. ham. White wines with entree. Lighter bodied wines before fuller bodied wines. heavy rich sauces. Finish by topping up taster's /host's glass. lighter casseroles. red wine main course. style and vintage.
PREMIUM BLEND RHUMBERO 2 OZ. BLEND BANANA DAIQUIRI MIX ICE BLEND & SERVE IN COCKTAIL GLASS MANGO DAIQUIRI 2 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (10 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PINEAPPLE DAIQUIRI KEY LIME PIE 2 2 2 8 OZ. PREMIUM BLEND PIÑA COLADA MIX 12 OZ. PREMIUM BLEND RHUMBERO 2 OZ.) . PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY/ BANANA DAIQUIRI 2 1 1 8 OZ. PREMIUM BLEND RHUMBERO P. OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (10 ounce) 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RUM RUNNER 2 OZ.RHUMBERO Rum Flavor Coctails and Drinks CARIBBEAN COCKTAIL 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (15 OUNCE) 3 OZ. B STRAWBERRY DAIQUIRI MIX P. OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND MARGARITA MIX SCOOPS VINILLA ICE CREAM OZ. PREMIUM BLEND CARIBBEAN MIX 8 OZ. PREMIUM BLEND RHUMBERO OZ. ICE BLEND & SERVE IN COCKTAIL GLASS LIME DAIQUIRI RASPBERRY DAIQUIRI 2 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PASSION FRUIT DAIQUIRI 2 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. OZ. PREMIUM BLEND RHUMBERO 2 OZ.
PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 1 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PEACH MIX 8 OZ. PREMIUM BLEND RHUMBERO 1 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS CAFFE' COLADA . PREMIUM BLEND BANANA DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RASPBERRY DAIQUIRI PASSION FRUIT DAIQUIRI PINEAPPLE DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY COLADA MANDARIN DAIQUIRI RUM RUNNER 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 3 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 8 OZ.2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 12 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND MANDARIN MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (15 OUNCE) PEACH DAIQUIRI 2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 12 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. 3 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 1 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (10 OUNCE) 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (15 OZ. PREMIUM BLEND CAFFE' ROYALE 2 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. PREMIUM BLEND PIñA COLADA MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ.
PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 1 OZ. P.DIRTY BANANA 2 OZ.C. RHUMBERO TOP WITH COLA GARNISH WITH LIME WEDGE FILL GLASS WITH ICE 4 OZ. ORANGE JUICE 1 OZ. GRENADINE 1 OZ. PIÑA COLADA MIX 1 OZ. RHUMBERO TOP WITH SELTZER WATER SHAKE WELL GARNISH WITH MINT LEAF AND LIME WEDGE FILL GLASS WITH ICE 4 OZ. PIÑA COLADA MIX SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY CUBA LIBRE CARIBBEAN RUM PUNCH SAOCO-RON CON COCO 4.CAFFE' ROYALE 1 OZ. P. 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. SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY › GO TO TOP TEQUESTA Tequila Flavor Cocktails and Drinks MARGARITA MARGARITA (TRADITIONAL) 2 OZ. PREMIUM BLEND RHUMBERO 1 OZ. GINO'S PREMIUM BLEND MOJITO MIX 4 OZ. PREMIUM BLEND PIñA COLADA MIX 1 OZ. PINEAPPLE JUICE 1 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. PREMIUM BLEND TEQUESTA 1 OZ.B. RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS NOTE: Use hurricane glass for the following: MOJITO HURRICANE FILL GLASS WITH ICE 2 OZ.GINO'S PB HURRICANE MIX 4 OZ RHUMBERO SHAKE WELL GARNISH WITH ORANGE SLICE AND CHERRY FILL GLASS WITH ICE 2 OZ. ICE .OZ RHUMBERO 1-TABLE SPOON OF SUGAR FILL GLASS WITH ICE AND TOP OF WITH COCONUT WATER . PREMIUM BLEND TRIPLE SEC 1 OZ.
PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TEQUESTA 1 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 . PREMIUM BLEND TRIPLE SEC 2 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS RIM GLASS WITH SUGAR GARNISH WITH STRAWBERRY 2 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. PREMIUM BLEND TEQUESTA 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS CARGISH WITH PEACH SLICE PEACH MARGARITA RASPBERRY MARGARITA 2 OZ. SERVE 2 OZ TEQUESTA 1 OZ PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND PEACH DAIQUIRI MIX 8 OZ. TEQUESTA 1 OZ GRENADINE FILL GLASS WITH ORANGE JUICE ADD GRENADINE DO NOT STIR . ICE BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH SLICE OF ORANGE AND CHERRY MANGO MARGARITA COCORITA 2 OZ. ICE (1 scoop) BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH A RASPBERRY 2 OZ. PINEAPPLE JUICE 1 OZ ORANGE JUICE SHAKE INGREDIENTS EXCEPT GRENADINE . PREMIUM BLEND TEQUESTA 2 OZ. ADD GRENADINE . PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND TEQUESTA 1 OZ.BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH LIME SLICE STRAWBERRY MARGARITA 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RIM GLASS WITH GRADE COCONUT TEQUESTA SUNRISE 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. PREMIUM BLEND TRIPLE SEC 1/2 OZ. FRESH LIME JUICE 1 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN . TEQUESTA 3 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. KLIR 1/2 OZ. PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 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. HEAVY CREAM 8 OZ.GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 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 COCKTAIL GLASS FIILED WITH ICE TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY COSMOPOLITAN COCKTAIL GLASS CHILLED 2 OZ.
ORANGE JUICE 1 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 OZ. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. KLIR 2 OZ. PREMIUM BLEND KLIR 1/2 TEA SPOON ONION POWDER 1/4 CRUSH THYME LEAVES PINCH OF RED PEPPER 2 PINCH OF PAPRIKA FILL WITH BLOODY MARY MIX GARNISH WITH CELERY AND LIME WEDGE COCKTAIL GLASS. FILL WITH ICE AND ADD KLIR AND TOP OF WITH GREATFRUIT JUICE COCKTAIL GLASS CHILLED 2 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 2 OZ. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. CRANBERRY JUICE SERVE OVER ICE MUDSLIDE . 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. PEACH ROYALE 2 OZ. KLIR 1 OZ. CHILLED 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ.WHITE RUSSIAN 2 OZ. KLIR 2 OZ. KLIR 1 OZ. RASPBERRY ROYALE 2 OZ. GINO'S MELON BALL 1 OZ.
OZ. RASPBERRY ROYALE 1 OZ. KLIR IN HI-BALL GLASS TOP WITH TONIC . MELON BALL SHAKE GARNISH AND SERVE . ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS.B. KLIR 2 OZ. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P. KLIR 3 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX. PINE APPLE JUICE 1 OZ. 4 OZ. KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR . 2 OZ. PIÑA COLADA MIX 8 OZ.KLIR COLLINS 2 OZ.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 . ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ. SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE. GINO'S MUDSLIDE MIX 8 OZ. 3 OZ. SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 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 . KLIR 3 OZ.
P. SIR WILLIAM IN HI BALL GLASS FILL WITH ICE AND TOP 7 UP GARNISH WITH LIME 2 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. KING GEORGE 1 OZ. GARNISH WITH ORANGE SLICE 3 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 2 OZ. GRENADINE IN SHAKER WITH ICE ADD SWEET AMD SOUR MIX TO THE TOP .GIMLET 3 OZ. KING GEORGE SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX SHAKE GARNISH WITH ORANGE SLICE AND CHERRY 3 OZ. SIR WILLIAM IN A 7 OZ. B. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY LEMONADE 2 OZ. KING GEORGE IN A HIGH BALL GLASS FILLED WITH ICE TOP WITH ORANGE JUICE . LIME JUICE ADD TO SHAKER WITH ICE . 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. SWEET & SOUR MIX IN A 7 OZ. SIR WILLIAM 1 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. KING GEORGE 1 OZ. SWEET & SOUR MIX IN A 7 OZ. SHAKE AND SERVE. KING GEORGE IN HIGH BALL GLASS FILL WITH ICE AND TOP WITH TONIC WATER GARNISH WITH LIME WEDGE 3 OZ. SIR WILLIAM 1 OZ. TOP WITH RASPBERRY ROYALE AND GARNISH WITH CHERRY SIR WILLIAM Whisky flavor Cocktails and Drinks SEVEN & SEVEN SIR WILLIAM & COKE 2 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY TEA DOWN HOME PUNCH 2 OZ. PEACH ROYALE . SHAKE AND STRAIN INTO ROCK GLASS GARNISH WITH LIME WEDGE 3 OZ. KING GEORGE 3 OZ. SIR WILLIAM 1 OZ.
GARNISH WITH LEMON AND A CHERRY WILLIAM SOUR WILLIAM ALEXANDER 3 OZ SIR WILLIAM 1 OZ. 4 OZ. RHUMBERO 1 OZ. SPECIALTY COCKTAILS LONG ISLAND ICE TEA IN A HURRICANE GLASS FILL GLASS WITH ICE AND ADD 2 0Z KLIR 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. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS BAHAMA MAMA FUZZY NAVEL GODFATHER . PREMIUM BLEND TRIPLE SEC 1 OZ SWEET & SOUR MIX TOP OF WITH COKE RASPBERRY/CHAMPAGNE . GRENADINE IN A 7 OZ. TOP WITH A CHERRY 3 OZ SIR WILLIAM 2 OZ. ORANGE JUICE 1/2 OZ. SWEET & SOUR MIX COMBINE OVER ICE SHAKE WELL SERVE .MANHATTAN (DRY) 1 OZ.COCKTAIL IN A CHAMPAGNE FLUTE (Glass) 2 oz. RASPBERRY ROYALE FILL REST OF GLASS WITH CHAMPAGNE BELLINI 2 OZ PEACH ROYALE 1 OZ PEACH DAIQUIRI MIX 4 OZ CHAMPAGNE MIX GENTLY IN A MIXING GLASS THE DAIQUIRI MIX AND CHAMPAGNE POUR INTO CHAMPAGNE GLASS AND TOP OF WITH THE PEACH ROYALE . SWEET VERMOUTH KEEP ALL SIR WILLIAM AND THE VERMOUTH CHILLED COMBINE AND STIR. TEQUESTA 1 OZ. DARK CREAM DE CACAO 1 OZ. SIR WILLIAM 1 OZ. P. SWEET & SOUR MIX 1 OZ. SIR WILLIAM 2 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 3 OZ. RHUMBERO 2 OZ. HEAVY CREAM COMBINE ALL INGREDIENTS SHAKE OVER ICE STRAIN AND SERVE STRAIGHT UP.
BLEND PEACH DAIQUIRI 8 OZ. 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. B. PREMIUM BLEND RHUMBERO 2 OZ. CAFFE' ROYALE 1 OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM COOKIES & CREAM 2 OZ. COCONUT CREAM 8 OZ. PREMIUM BLEND RHUMBERO 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. PEACH ROYALE 1 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ. ALMANDINE ROYALE OZ. CREME DE CACAO DARK 5 OZ. STRAWBERRY DAIQUIRI MIX 8 OZ. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM OZ. P. GINO'S P. ICE . CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 OZ. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 2 OZ.GODMOTHER 2 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. KLIR 2 OZ.
RASPBERRY ROYALE FILL CUP WITH HOT CHOCOLATE AND TOP WITH WHIPPED CREAM 16 OZ. CAFFE' ROYALE SHAKE & STRAIN 1 OZ KLIR 1 OZ.BLEND & SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM AND SLICED ALMONDS CONGA SHOT 1 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. ALMANDINE ROYALE SPLASH OF PINEAPPLE JUICE 1 OZ. PREMIUM BLEND KLIR 5 OZ. SIR WILLIAM 1 OZ. PREMIUM BLEND KLIR 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND TRIPLE SEC 6 OZ. TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ROMANO CAFFE' ROYALE 2 OZ. RHUMBERO 1 OZ. PREMIUM BLEND RHUMBERO 10 OZ. PREMIUM BLEND TRIPLE SEC 3 OZ. RASPBERRY ROYALE 1 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. RHUMBERO 1 OZ. GINO'S SWEET & SOUR MIX PROSACK HUG IN A MUG PANAMA RED PINK LEMONADE BETTER THAN SEX KAMANIWANA LAYA 1 OZ. ALMANDINE ROYALE SHAKE & STRA VALIUM INTERNATIONAL COFFEES MEXICAN COFFEE 2 OZ. TOP WITH WHIPPED CREAM AN CINNAMON CAFFE' L' ORANGE . CAFFE' ROYALE FILL CUP WITH HOT COFFEE. ALMANDINE ROYALE 1 OZ. GRENADINE 18 OZ. PALAZZO di CRISTALLO 1 OZ. PEACH ROYALE SHAKE & STRAIN 2 OZ. GRENADINE 7 OZ. GINO'S SWEET & SOUR MIX 6 OZ. CRANBERRY JUICE 20 OZ. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE .TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ALMANDINE 2 OZ. GINO'S SWEET & SOUR MIX 3 OZ.
drain on paper towels. Dip shrimp into batter. Refrigerate leftovers. TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. mix well. Refrigerate leftovers. Serve with tossed green salads. RASPBERRY ROYALE FILL CUP WITH HOT COFFEE. cream of coconut and flaked coconut. Refrigerate leftovers. mix well. Serve with your favorite appetizers. Stir before serving.CAFFE' BERRY BERRY 2 OZ. Quick Dijon Dipping Sauce (Makes about 1 cup) ½ cup Coco Real® Cream of Coconut ½ cup Dijon-style mustard In small bowl. Coconut Shrimp (Makes 4 to 6 servings) 2 pounds medium raw shrimp. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE. combine ingredients. mix well. beat ingredients until fluffy. Zesty Coconut Cream Dressing/Dipping sauce (Makes about ¾ cups) ½ cup Coco Real® Cream of Coconut ¼ cup cider vinegar 1 (0. Premium Blend Rhumbero 1 cup ice Mix in blender until smooth.CREAM OF COCONUT Piña Colada 2 ounces Coco Real® Cream of Coconut 2 ounces Pineapple Juice 1½ ounces Rum or 3oz. Fry in hot oil until golden brown. softened ½ cup Coco Real® Cream of Coconut 3 tablespoons Lime Juice In small mixer bowl. coat with ½ cup flour. Serve with fresh fruit. 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. Refrigerate leftovers. Coconut Lime Dip (Makes about 2 cups) 2 (8-ounce) packages cream cheese. baking powder.7-ounce) package Italian salad dressing mix In small jar with tight-fitting lid or bowl. fruit salads or with coleslaw. salt and baking soda. Serve with dipping sauces. combine remaining 1½ cups flour. 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. Chill to blend flavors. In large bowl. combine ingredients. TOP WITH WHIPPED CREAM AND CINNAMON COCO REAL . Stir in lemon juice.
Add toasted coconut.Rating: 91% (of 1018 votes) . coconut milk 8 oz.Rating: 91% (of 1779 votes) . reduce and simmer 15 minutes. Fill each ramekin with mixture. coconut cream. then place ramekin in roasting pan filled half way with hot water. Refrigerate leftovers. then whisk in lemon juice. Score is out of 100. Pour caramel evenly in 4-oz. crab cakes. Add eggs and yolks. etc.Rating: 98% (of 65 votes) . Combine milk.Rating: 93% (of 206 votes) . Cook. mix well. Strain milk mixture into a bowl. whisk lightly. Coconut Flan (Makes 12 custards) 8 oz. #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 • • • • • • • • • • • • • • • • • • • .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 . The Top 10 Drink Recipes at iDrink Criteria: The recipe must have been voted on at least 50 times in order to qualify. for 25 minutes.Rating: 91% (of 653 votes) .1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl. 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. ramekins and set aside. based on user votes.Rating: 92% (of 132 votes) . Take off flame and let cool. chicken fingers. add sugar and water in medium sauce pot. covered with foil. Serve chilled or at room temperature with chilled cooked shrimp.Rating: 91% (of 11963 votes) . Bring to a boil. For caramel. Coconut Shrimp . Cook until amber color. coconut milk. Let toasted coconut infuse for 15 minutes.Rating: 91% (of 1261 votes) . refrigerate 4 hours or overnight.Rating: 97% (of 134 votes) . Cover. combine ingredients.
• 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 .
#52 #53 #54 #55 #56 #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 Southwest Tokyo Tea irish scotchmen Blue Streak Pussy with Teeth fling The Black Dahlia Murder lake punch Heldic Hammer Cranberry Comfort Tech N9ne Caribou Lou pink pantie dropper Purple Armadillo Ozark Splash Chaquila The Blood of William Wallace Andes Candy Chainsaw Italian Orgasm Kena Correction from last weeks submission hell-hammer Raspberry Kamakazie The Magician Zinnia My Mojito Oran Ju Mang Mexican Sleepover Trash Can Lemonade Skinny Hairy Cherry tatted doc The Real Black Death Kena Super Dave Suprise super liquid cocaine JayPearl Johnny Wacker Lemonazi El Chupacabra cointreau and orange al a kazam Swampwater special Voodoo Meat Bucket Insomniac Martini Sambuca Milkshake Navel Lick The Original Recipe Navel Lick Mongolian Motherfucker #3 #2 #3 LONG ISALND ICE TEA RESTERAUNT STYLE Vodka Margarita Tech N9ne Caribou Lou .
#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 .
2.The basics 1.1. Just for fun . General Drink Recipes 4. Calculate your blood alcohol level 5. Bibe's Anti-Hangover Tips 6.Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr.1.2. Dr. Tips and Tricks 1. The inevitable 5. The basics 1. Making liqueurs 5.1. Mixing terms 1. Bar Measurements 2.1. I.3.#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. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO .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.2.4. Setting up a bar 4. Cocktails . Equipment 2. Recipes 4.
is added to enhance the taste of the base. cocktail sticks. Equipment Many different contraptions are manufactured for the making of cocktails. Gravity Chart 3. some sort of wine is being used as a base. the base. It is up to you to decide exactly what your cocktail equipment should be. but cocktails. also known as jiggers.3. • The second.3. depending on where you are. • The third.2. Occasionally. Punch Garnish 3. The History of the Cocktail Shaker 3. and still others are totally and utterly useless. is added to bring out the aroma of the base and to modify its taste. Measures.2. Thus. A Liquor Story 6. are also essential. Beer and beer terminology 3. A collection of drinking games 6. the cocktail has reclaimed lost ground everywhere. First out of the essentials is the cocktail shaker. or glass with a metal top. It is. consist of two cones about the same size.5. when producing and imbibing of alcohol was made illegal. Jiggers are most often made of metal. accommodating as always. 1 fl oz). the main flavoring. a container which holds about half a liter.4. Cocktails usually consist of three different 'classes' of ingredients. and the other is metallic. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. serviettes and cloths. etc. was first introduced by American bartenders in the 1920ies. so if you use an American shaker. such as knives. There are two basic types of shakers available. was the prohibition. or tequila. chopping board. the bartenders. like vodka. . however. • The first.2. and often also adds the color to the cocktail. using a separate strainer is a good idea. A European cocktail shaker is usually made out of metal. You will also need stirrers (also known as swizzle sticks). is most often some sort of spirit. Most cocktails are also decorated in some way. straws. In addition to the equipment mentioned above. orange peel. Stocking your bar 3. etc.3. fitted with a top which closes tightly around the upper edges of the container. You should also have access to ordinary kitchenware. Some of these are useful. or even eggs or cream. however. you will find that things like these are nice to have. as we know and use the term. but some things are essential. Common special flavorings include Grenadine. especially in southern Europe and other places that are full of tourists. the special flavoring.1. corkscrews. In the recipes in the following articles. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century. whiskey. through which the shaken cocktail is poured. but glass jiggers are common. The standard measurements of a jigger can vary widely. usually fitted with a built-in strainer. wine. some can be definitely nice to have. Blue Curacao. toothpicks. This top also has a smaller top. Coffee and caffeine 3. Most American shakers do not have built-in strainers. The ingredients 3. bowls.6. One is often often made of glass. Later. etc. The last few years. I will use a standard jigger of 30ml (appx. usually with fruit slices. The main flavoring is often such as Vermouth. as well. various fruit juices. These cones are held together to form a closed container. as well: Ice bucket.2. As good as all spirits available was of a rather dubious quality and tasted accordingly. such as in many punches. and the shaken cocktail is poured from either one. The reason the cocktail made it big in the happy '20ies. American shakers. mint twigs.1. the cocktail lost its popularity most places. (see section below). the United States being the main exception. jugs. basically. and others. Glassware 2. electric blender. Absinthe FAQ 6.
strong drinks. the cocktail is sufficiently chilled. etc. It is still. These glasses are usually of medium width. • Second. In addition to these glasses. and the long. fruit. most often with some kind of fruit. A cocktail is supposed to have a refreshing taste. They normally hold about 125ml and are used for spirits with ice. as the cocktail may be watered down. • Fourth is the group known as cocktail glasses. have special glasses. • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass. hold the shaker in both hands. preferably cubes. The ingredients are then poured on top of the ice. plastic ones can be reused. There are also other glasses available that will work just fine with cocktails. The most common. or other such equipment for that matter) should NEVER be used with cocktails. Plastic sticks. as it will make the cocktail taste of plastic. . add crushed ice last. there is the highball glass. As with shaking. Mixing a Cocktail Not all cocktails are made in the same manner. as crushed ice will tend to melt and dilute the cocktail. not to taste like the inside of a used plastic bag. crushed ice should not be used. • Blending: An electric blender is used to mix fruit juices. with straight or slightly sloping sides. and in general. jugs.Glasses Cocktail glasses come in four different basic types: • First. In general. as they tend to give the cocktail a slightly artificial appearance. shaking creates a colder cocktail than stirring does. also known as tumblers. you don't really need to buy such glasses. Just as the ingredients may vary. The shaker is first filled three quarters with ice. Blend the cocktail till it has reached a smooth consistency. If the recipe requires ice. Usually. blending should be avoided unless the recipe demands it. Blending is a much disputed method of mixing a cocktail. there are the glasses known as rocks glasses. but remember that plastic glasses (or shakers. cocktail sticks are almost always invaluable. Wooden sticks are most often used. the champagne glasses. is a tall and narrow glass with a stem. allowing the ingredients to be mixed. but they cannot be reused. the ingredients are floated on top of each other. but be careful not to add too much. • Building: When building a cocktail. Unless you are really serious about mixing your cocktails. They normally hold between 200 and 300ml and are used for long drinks with ice. The broadness and shallowness of the glass make the champagne loose its fizz quickly. When shaking a cocktail. Decorating Cocktails Almost all cocktails are decorated in one way or another. some drinks. Use glasses you already have instead. and shake vigorously. a swizzle stick is put in the glass. the ingredients are poured into the glass in which the cocktail will be served. These glasses are usually short and broad glasses. and are suited for just about any kind of cocktail. Unlike wooden sticks. and such cocktails as the Margarita use exclusively such glasses. are of two different kind. however. The most frequently used methods are the following: • Shaking: The cocktail is mixed by hand in a cocktail shaker. but no matter the exact decoration. These are the classic cocktail glasses. in order of alcohol content (highest first). but occasionally. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. and are tall with straight or slightly sloping sides. and the cocktail should immediately be strained into the glass. mixing glasses. stemmed and with sharply sloping sides. tapering sides can curve both inward and outward. Use your imagination. there are several ways in which to mix a cocktail. Wooden and plastic. and water condensing on the outside shows that the cocktail is finished. should be carefully used. Cocktail sticks come in two types. A champagne flute holds approximately 150ml. but also a more cloudy one. fruit juices and short drinks. such as the Pina Colada. The classic cocktail glass holds about 90ml and is best suited for short. however. one hand on the top and the other supporting the base of the shaker. When water has begun condensing on the outside of the shaker. The champagne saucer is a broad and shallow glass with a stem. before the cocktail is strained into a glass. alcohol. Champagne flutes have thin-glassed sides. The second type of champagne glass is the less-known champagne saucer. and the glass is therefore less popular than it once was. but should be carefully washed and boiled first. the champagne flute. making it Y-shaped when seen from the side. in use. • Third.
To make blended drinks. fill the glass about half-full of ice before pouring drink. Tips and Tricks • • • • • • • 1/2 oz.1003" as you are pouring. e. yellow and blue. If necessary. whatever the type. such as the Margarita. assuming you are using a pourer on your bottles. With some cocktails. substituting vanilla ice cream for the light cream. fill shaker half-full of ice. To make cocktails. the red Maraschino cherries. To make highballs. just so that it lines the top of the rim. Straws are also essential and go well with highballs. frosting is a 'standard' decoration. Always pour liquor in before the mixer. however. always use fresh fruit. For a more colorful frosting. Bar terms . Do not stir drinks containing carbonated mixers.. used for spearing slices of fruit. strawberry margaritas.. strips of orange or lemon peel. and just about anything else you care to decorate your cocktails with. slices of fruit. count "1001. add more ice as you are blending. and are now also available in green. In addition to this. salt. on the rim of the glass. not frozen. These are used in just about any kind of cocktail. or any other fine powder. The traditional cocktail garnish is. of liquor is equal to 1 count. There are several ways to frost glasses. One often used method of decorating cocktails is that which is called frosting. After a while.. and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon. of liquor. first fill blender half-full of ice.g. Straws should not be reused. then submerge the rim in sugar or salt (or any other powder). In fruit drinks. Always keep fruit juices and other mixers refrigerated. use small drops of food coloring in the powder. For lowball. cocoa. can also be used.. Most shaken drinks which contain light cream can also be made as blended drinks. Frosting leaves an edge of sugar. cherries. lowball. To measure 1 1/2 oz.1002.Cocktail sticks are. Other methods use egg white or other substances for 'gluing' the powder to the glass. fill glass two-thirds full of ice before adding liquor. and other shaken or stirred drinks. you should be able to do it by eye. etc. mint twigs.
Drinks based on clear liquors. Drinks that contain ingredients that are hard to mix. Muddling Muddling is a simple mashing technique for grinding herbs. This will create a drink with separate layers. Not too popular everywhere. juices and ice instead of using a shaker. Floating The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. and by adding the liquor last you reduce the chance of dilution. holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. first dip it in water and then put it in the freezer for half an hour or so. Shaking Instead of stirring. 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. Frosting To frost a glass. This will mix the ingredients more than stirring. should be shaken vigorously to ensure that the ingredients has been well mixed. When stirring a cocktail you should stir it enough to mix the ingredients. but will also result in a less clear drink. Always put the ice in the shaker first and the liquor last. It crushes the herbs. like a Martini. A general rule is that 10-15 stirs will be sufficient for proper mixing. you can shake the drink. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice. much as the back of a soup spoon might. Blending Use an electric blender to mix fresh fruit. The easiest way to float one liquor on top of another is to use a demitasse spoon. not stirred").| 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 . should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken. such as cream. such as mint. liquor. Stirring A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. but not stir it too much. If you stir too much the ice will begin to dilute the liquor. smooth in the bottom of a glass. fruit juices and eggs.Mixing When using a cocktail shaker there is one golden rule to remember. without scaring the glass. but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle. Also note that metal and silver mugs and cups will frost better than glasses. and this is why floating often is referred to as layering.
but an electric crusher it a whole lot easier than using a . The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks. 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.8 oz 1750 ml = 59. = 25. 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.0 oz = 64.4635 deciliters 1 gallon (gal) = 3. • Ice crusher.5 oz 500 ml = 17. 3 centiliters (cl) 1 quart (qt) = 9.1 fifth 1 gallon (gal) = 25. preferably electric You can crush ice manually. Equipment Setting up a bar Basic set of tools When setting up a bar.6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29.0 oz 200 ml = 6.6 oz = 1/2 Quart = 16.7854 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 = 8.0 oz => => => => => 2.0 oz = 32.573 milliliters = appx. 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.7 oz 1000 ml = 34. you will need quite a lot of equipment. • • • • • • • • • • • • • • • • • • • • 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.1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal.
Get the point? Glass accidents When you are around any bar. When glass shatters. • If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. home or business. Here are a few tips about accidents and what to do: • Always use an ice scoop and not the glass itself. 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 . whether it be in-house or a business. and you will have more support carrying the glass. you need to have certain types of glasses. 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. You really don't want pieces of glass in your drink. 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. The right glass can enhance the drink you are serving. Be careful about this. This can cause the glass to shatter due to thermal shock. One of the glasses will almost always break. • Never take a hot glass and add ice into it. you need to be concerned for yourself and your guests.• • • • • • hammer. making you look even better. pieces go everywhere. and you definitely don't want to serve an Alabama Slammer in a sherry glass. always throw away all the ice. You really do not want to serve wine in a coffee cup. • Mechanical shock occurs when you clank two glass together. a cocktail in a beer mug.
Beer mug Beer pilsner Brandy snifter Normal size: 17 1/2 oz. A Brandy snifter is often used for: • • Brandy Cognac Champagne flute .
Cocktail glass Normal size: 6 oz. A Highball glass is often used for: • • Bourbon/ginger White Russian Hurricane glass . The classical Cocktail glass. A Collins glass is often used for: • • • • • Soft drinks Alcoholic Juice drinks Collins Sours Bloody marys Cordial glass Highball glass Normal size: 8 oz. A Cocktail glass is often used for: • • Martini Any chilled "up" drink Collins glass Normal size: 14 oz.
10 oz. Used for almost any hot drink.Irish coffee cup Normal size: 8 1/2 oz. Margarita/Coupette glass Old-fashioned glass Normal size: 8 . Also called an Irish coffee glass. 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 .
• • Wine Champagne A Red wine glass is often used for: Sherry glass Normal size: 2 oz. Whiskey sour glass . Other sizes are "short shot" glasses or "pony shots" which are 1 ounce.Punch bowl Red wine glass Normal size: 8 oz.5 oz. A Sherry glass is often used for: • • • Liqueur Layered shooter Port Shot glass Normal size: 1.
as well as. 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. or "cock of the walk. invented by an innkeeper when pouring a drink back and forth to mix. Many of these shapes were not entirely capricious. The Great War was over and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for pleasure. Fox Trot. Finding that the smaller mouth of one container fit into another. There were rooster." for example. archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops. 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. 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 mixed drink and cocktail shaker was powered by Prohibition. and Zanzibar. The rooster.White wine glass Normal size: 12 1/2 oz. 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. This is a tall wine glass." At the turn of the century. traditional shapes. 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. he held the two together and shook "for a bit of a show. the bartender's shaker as we know it today had become a standard tool of the trade. The outlaw culture had a powerful pull. served to Montezuma with much reverence. had long served as a symbol for tavern signs. People who had never tasted a cocktail before were knocking on speakeasy doors. frothy and foaming from a golden cylinder.and penguin-shaped shakers. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets. The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags. The penguin with its natural "tuxedo" symbolized the good life. and from Germany zeppelin and aeroplane shakers. liberated more by this act and smoking in public than by their new voting rights. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable. By the late 1800s. A forerunner of the cocktail? Well.
a thing called television. Kem Weber. machine age factories. shakers and accoutrements part of every movie set. the Depression ended. the delightfully sodden couple that poured their way through endless martinis in The Thin Man series. To meet popular demand. designed by Coco Chanel. Colorful cocktails with sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch.waiting to be recalled to life. Small wonder.. Fashioned from the high-tech materials of the day. Stars were constantly sipping cocktails when they weren't lighting each others' cigarettes. Over 50 years have passed now. went from fad to fashion. dumbbells. the showmanship. but not in the way most had hoped. Every family had at least one shaker on the shelf. At the beginning of the 1940s. often in brilliant hues of ruby or cobalt. and interior design. so you'll probably want to buy a selection of liquors and mixers too. Gone were the rites and rituals. chrome-plated stainless steel shakers with Bakelite trim replaced those of sterling silver and were advertised as "nontarnishing. 1941. and America's involvement in World War II began. geared for mass production.. a brief renewal of interest in cocktail shakers occurred when new homes featuring finished basements. the skyscraper. electric blenders became popular. And there they sat . called "roc rooms. became the drink of choice and the martini society's favorite. sought by collectors of today as the perfect mix of form and function. By the end of the decade. Heisey. But the push-button age had taken the fun out of mixing drinks. The ingredients Stocking your bar You cannot make drinks out of the equipment. few thought of the shakers. no polishing needed." The great glass companies. knew how to shake a drink with style. We were in the atomic age. All metal went to the war effort. The golden era of the cocktail shaker was over. and Lurelle Guild created streamlined modern masterpieces. Shakers came with battery-powered stirring devices. But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. a package of "redi-mix. Companies that once made cocktail shakers. and wanted their own symbol of the good life to shake themselves out of the Depression that gripped the country. both de rigueur symbols of sophistication. Nick and Nora Charles. Stunning etched and silk-screened designs were created. and Imperial. The Art Deco movie set aesthetic was perfect for the Depression-driven cocktail shaker. Industrial design was at the height of popularity and superstar designers such as Russel Wright. and one can faintly hear the clink of ice cubes as shakers are. thinking of jetpropelled airplanes. drop in some ice. but here are a few guidelines on what to buy." flick a switch and. Coffee tables were now cocktail tables. such as Cambridge. After the war. now made artillery shells.in attics and closets nationwide . Worse yet. swirled. and is now an institution. furniture. that these elegant stars of the 1930s were forced into retirement. In the early 1950s. began turning them out in droves. easier to duplicate than rye or scotch. Movie fans watched Fred and Ginger dance across the screen. shakers had become standard household objects. and even in the shape of a lady's leg. then. and the little black dress. and swilled cocktails by the shaker-full in the years following the repeal of Prohibition.Such ingenious designs were all the rage. Now they were featured frequently on the silver screen. cocktail glass in hand. add the alcohol of your choice." were equipped with bars. affordable to all. many in the shape of the new deity of architecture. cocktail shaker skills and drink rituals were as important in the Jazz Age lifestyle as the latest dance steps. The cocktail party had influenced fashion. and new cars with lots of chrome. There were now cocktail shakers in the shape of bowling pins. town criers bells. 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. .. the reward for effort. a symbol of elegance. once again. as did the tens of thousands of Americans who shook. While gin. It is impossible to make a list that "fits all" without including every possible liquor in the World. It ended on December 7. leaped into action.
• Club soda • Tonic water • Ginger ale .You should always choose your bar stock to suit your guests. and should learn how to mix what you have in the meantime. You can add new liquors to your bar stock later. • 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. you will need different mixers. Young people often prefer the more exotic drinks. but you should consider the number and type of guests you expect before buying. so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer. but that happen to almost every bar now and then. flavorings and garnishes. A well stocked bar should have the following. 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. It is likely you will experience requests for drinks you cannot make.
• • • • • • • • • • • • • • • • 7-Up or Sprite Cola Juices: o Tomato juice o Orange juice o Pineapple juice o Cranberry juice o Grapefruit juice Bitters Grenadine Maraschino liqueur Worcestershire sauce Tabasco sauce Milk Coffee Heavy cream Cherries (maraschino) Green olives (small) Cocktail onions Lemons. limes and oranges Sugar. Punch Garnish . salt and pepper.
Tuck leaves between fruit. unmold and float fruit side up in punch. Fill with water. about 1 hour. raspberries. raspberries Beverage Iced tea Lemonade Punch Ginger ale To make fruited ice cubes. freeze until firm. Dip ring mold in warm water for a few seconds to loosen ice. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch. strawberries and orange slices decoratively on top of ice in mold. lemon or lime slices Lime slices. freeze until firm. cut in small clusters 1/2 pint fresh strawberries 1 small orange. orange. . substitute fruit juice for the water. grapes. sliced. Arrange grapes. about 1 1/2 hours. Place one or two pieces of desired fruit in each section of the tray. if you wish. freeze until firm. about 3 hours. substitute lemonade or a light-colored juice for the water. strawberries. mandarin oranges. Fruited Ice Cubes Suggested Fruits Lemon slices Strawberries. as desired. such as lemon leaves or rose leaves 1. then halved Non toxic leaves.Fruited Ice Ring Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. about 1 1/2 hours. Use the fruit of your choice and. Arrange so that some fruit and leaves stand above top of mold. Water 1/2 lb red and/or green seedless grapes. 3. The ice ring is easy to prepare and makes a beautiful presentation. 2. raspberries. freeze until firm. If desired. strawberries. 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. fill an ice-cube tray halfway with water. Add enough water to fill the ring mold. maraschino cherries. lemon or lime slices Pineapple chunks.
Ideal for re-vamping traditional old favourites . Based on fine. along with their Specific Gravity that is the weight of the liquor relative to water. Missouri. cask-aged brandy. irresistible and uniquely different. try it in your coffee or savour it on the rocks as an after dinner drink. Name Gravity Color Southern Comfort 0. and the lighter ones are layered carefully on top with the lightest one on top. However. with an exhilarating blend of vanilla and orange. This table list some common liquors.00 White . It is smooth. also known as a Pousse Cafe. Tuaca has an intriguingly fruity flavour and a heavenly amber glow. Amber Once long ago during the golden age of Renaissance Italy.and named it Tuaca. It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol). Enjoy Tuaca as a straight shot or a slammer.it is their 500-year-old secret. The technique is simple. you'll need to know which ingredients are heavier than the others.97 Southern Comfort is a peach flavored bourbon liqueur.98 Water 1. It's also the barman's dream. Tuaca 0. Higher values indicate a heavier liquor. as Tuaca provides a distinct foundation for a comprehensive range of cocktails .-and perfect for creating his own signature drinks.Gravity Chart When making layered drinks. the heaviest liquor is poured into the glass first. Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa . legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility. Louis. produced in St. 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 is aged on wood-barrels and has a red color. and is not a "real" gin. Chartreuse come in two varieties. first distilled in Holland during the late 16th century by Erven Lucas Bols. It is considered to be a high quality Triple Sec.04 1. Green Chartreuse gets its green color from the addition of chlorophyll. colorless liqueur flavored with caraway seed. Peach liqueur Sloe gin 1.01 Green Yellow Chartreuse is made with the addition of honey. and is colored pale yellow with saffron.Chartreuse is an aromatic liqueur. It is higher proof. It is made from a mixture of 130 different herbs. flavored with the peel of sour and sweet oranges from Curacao and Spain. Peppermint schnapps Benedictine 1. originally made by French Carthusian monks. Green Chartreuse 1. Kummel 1. mildly bitter. Classic cocktails usually call for yellow Chartreuse. drier and more spicy than the yellow variant. Kümmel liqueur was. It was then taken to Russia.04 1. It is lighter and sweeter in flavor and is lower proof than the green variant. green and yellow. cumin and fennel. orange liqueur. and it has become the accepted standard of kümmel quality for the past century. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels.04 Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums). while the green version is more popular nowadays. who is now the principal producer and consumer of kümmel.04 White . White Cointreau 1.04 White Kümmel is a sweet.04 Cointreau is a clear. and is aged on oak barrels. according to the Dutch.
are distilled from the remaining skins. Fruit brandies Most fruit brandies are made from fermented fruit mash (such as apples and pears).Brandy 1. They have a full flavor and are slightly sweet. It has a richer taste but less finesse than the Cognac. Marc. the United States. which contributes flavor and color. Some of them are Spain. They are not always aged and have a light yellow color (if any). Is is then are aged in wood containers. South American brandy The best known South American brandy is the Pisco. from France. Most fruit brandies are aged in steel. and grappa. keeping them colorless and . It is distilled from red grapes. Spanish brandy The Spanish brandies are a byproduct of the production of sherry. Greek brandy One famous Greek brandy is the Metaxa. glass or clay containers. husks and stems of the wine production. national drink of Chile. from Italy. Brandy is not always distilled from the wine. The name "brandy" comes from the Dutch brandewijn. meaning "burned wine".04 Amber Brandy is a liquor distilled from wine (brandy) or fermented fruit juice (fruit brandy). Wine brandies The best known of all wine based brandies is the French Cognac produced in the Cognac (Charente) region of France. Italy. but other sugar-poor fruits not capable of fermentation (such as raspberries and blackberries) can be soaked in neutral spirits and then re-distilled. Portugal. Germany. sweetened and flavored with herbs. A relative of the Cognac is the Armagnac. Chile and Peru. Several other countries than France produce brandies. Greece.
but brandies are also made from bilberries. The distillate is then diluted with water and sometimes aged on casks. The best known berry-brandy is the raspberry brandy. Midori has been produced in Mexico by Suntory since 1987. The best known apple brandy is Calvados. Fruit brandy served neat should not be chilled. This produce a raw distillate with high alcohol content. Midori has featured in several award winning cocktails in international . sweet Japanese honeydew melon flavored liqueur produced by Suntory. A must or cider is made from the fruit. black and red currant and cranberries. Within the general category of fruit brandies. stone fruits and berries. at New York's famous Studio 54 Nightclub. Midori's versatility also extends to original cocktails. strawberries. with Australia as the currently most successful market. Midori was launched in the United States in 1978. Fruit brandies are either served neat as an aperitif or used in mixed drinks.clear. Brandy from pomaceous fruits This is fruit brandy made from apple and pear. aged and then distilled. Midori can be found in more than 30 countries around the world. and are soaked in neutral spirits which absorbs the flavors. Today. Other popular stonefruit brandies are plum brandy and apricot brandy. Brandy from berries Most berries have too little fruits to ferment properly. Although originally from Japan. The alcohol and berries is then distilled. As well as adapting itself to traditional recipes.05 Green Midori is a bright green. Midori melon liqueur 1. Brandy from stone fruits The most important stone-fruit brandy is kirschwasser made from sweet or sour cherries. blackberries. a distinction is made between distillates from pomaceous fruits.
. Each bottle of Rock and Rye has a chunk of rock candy in it. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. based on Scotch whisky and sweetened with heather honey and flavored with different herbs.05 Amber Apricot brandy Blackberry brandy Cherry brandy Peach brandy 1. drier and more spicy than the yellow variant.06 1. and is aged on oak barrels. Classic cocktails usually call for yellow Chartreuse. Regular Campari has an astringent. with a citrus overtone.06 1. Green Chartreuse gets its green color from the addition of chlorophyll. and is colored pale yellow with saffron. but it is also consumed without a mixer and used in some cocktails.06 1. while the green version is more popular nowadays. green and yellow.06 Yellow Chartreuse 1. but a sweet Campari is also available. Yellow Chartreuse is made with the addition of honey. It is made from a mixture of 130 different herbs. Chartreuse come in two varieties.08 Drambuie is a golden liqueur. Apricot brandy is the generic term for a brandy distilled from apricots. Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits. Drambuie 1.06 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. Campari 1. Rock and Rye 1. Campari is often mixed with soda and ice. It is higher proof.championships. bittersweet flavor. Sweet brands are also known as apricot liqueur. It is lighter and sweeter in flavor and is lower proof than the green variant.
.before further blending and maturing in oak casks. toasted coffee. One generic brand is De Kuyper Triple Sec (image of bottle to the left). then distilling the result. Cointreau. It can also be mixed with tonic or soda water. but not cloying. Triple sec 1.08 The Frangelico taste is achieved by infusing toasted hazelnuts in alcohol and water.09 1. Curaçao. clear orange-flavored liqueur. In addition to the generic brand Triple Sec. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. Italy.Frangelico 1.09 While triple sec usually would mean "triple dry". The original liqueur. chilled or over ice.10 Brown Amber Dark red Light brown Liqueur made from apricots. Amaretto is a liqueur with a distinct flavor of almonds. Other ingredients are added . Orange Curacao 1. Usually known as apricot brandy. rhubarb root and sweet orange flowers . with small variations in bitterness.09 1. White Triple sec is a strong. Many distilleries produce their own amaretto. vanilla berries. All variants have the same flavor. it here means "triple distilled". blue (Blue Curaçao). and Grand Marnier are also triple secs.08 Orange Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). Amaretto di Saronno. Frangelico is most frequently drunk either straight.including toasted cocoa. It is sweet. Blue and green Curaçao are often used to provide color to mixed drinks. though it's often made with apricot pits kernels. Tia maria Apricot liqueur Blackberry liqueur Amaretto 1. hails from Saronno. green (Green Curaçao) or left clear (White Curaçao).10 1.
Crème de Menthe is a very sweet mint flavored liqueur.12 White Strawberry liqueur 1.14 Dark brown Yellow . It is flavored with various herbs. green and white (clear).12 Green White Crème de Menthe 1. Blue Curacao 1. flowers and spices. When a recipe calls for creme de menthe. is a sweet. There is no noticeable flavor difference between the two. Cherry liqueur 1.12 Dark red Galliano 1. yellow Italian herbal liqueur. Blue and green Curaçao are often used to provide color to mixed drinks. with small variations in bitterness.Usually served straight. It's aromas and flavours are obtained from Curaçao orange peel. is a violet liqueur with a delicate and soft flavour of rose petals and orange.11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao).13 Violet Coffee liqueur Crème de Banane 1. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. and a subtle hint of vanilla. also known as Liquore Galliano. When a recipe calls for creme de menthe. on the rocks or used as a mixer. It come in two versions. the white variant is usually the correct to use. almonds and rose petals. Parfait d'Amour. vanilla pods. licorice and vanilla.12 Red Parfrait d'Amour 1. It come in two versions. Crème de Menthe is a very sweet mint flavored liqueur.14 1. green and white (clear). or just Parfait Amour.11 Golden yellow Green Crème de Menthe 1. the white variant is usually the correct to use. giving it an unique taste. blue (Blue Curaçao). All variants have the same flavor. green (Green Curaçao) or left clear (White Curaçao).In English the name Parfait Amour means 'Perfect Love'. including anise. There is no noticeable flavor difference between the two. Galliano.
first produced by monks in France as a cure for snakebites. This cordial works well in pousse-cafés and some cocktails. which is usually sweeter and more syrupy. White Crème de Cacao 1.16 1. It dates back to the 16th century.flavored liqueur.17 1. white wine. and wretchedness. It exists in two different variations: Dark crème de cacao is dark brown. colorless form of the same liqueur. sweet. Crème de Almond Crème de Noyaux Anisette 1.15 Kahlua is a Mexican coffee liqueur with herbs and vanilla. the white variant is usually the correct to use. It is different from chocolate liqueur. If a recipe calls for just crème de cacao. jaundice. often scented with vanilla. or soda water. If a recipe calls for just crème de cacao. while White crème de cacao is a clear. Crème de Cassis 1. It is different from chocolate liqueur. Crème de cacao is a cacao (chocolate bean) flavored liqueur. black currant-flavored liqueur.17 Bright red White Crème de cassis is a blood-red. often scented with vanilla. but is most commonly mixed with just vermouth. It exists in two different variations: Dark crème de cacao is dark brown.18 Beer . which is usually sweeter and more syrupy. colorless form of the same liqueur. the white variant is usually the correct to use.14 White Dark brown Kahlua 1. while White crème de cacao is a clear.
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?".
"of the earth" taste of Indonesian coffees. to buttery or even syrupy in the case of some Indonesian varieties. Acidity is the sharp. It may range from watery and thin. acidity and body. Bitter is not a synonym for sour. spicy. acidity. and body are the three fundamental tasting terms. Acidity is the brisk. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). rich (over-used). high. delicate flavor. Terms used to describe aroma include: caramelly (candy or syrup-like). Bland is the pale. and has nothing to do with objective pH factors. Soft describes low-acid coffees such as Indonesians. snappy quality which makes coffee refreshing and palate cleansing. earthy can become dirty. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). insipid flavor often found in low-grown coffees.grown Latin American coffee is often described as mild. Dark roasts are intentionally bitter. Underextracted coffee (made with too little coffee or too coarse a grind) is also bland. Bouquet is a less frequently used term.Coffee tasting terminology ranges from easily understandable to highly technical. Flavor is the total impression of aroma. Acid is not the same as bitter or sour. lively quality of all high-grown coffees. and refers only to the smell of coffee grounds. carbony (for dark roasts). Body is the tactile impression of the weight of the brewed beverage in the mouth. Briny is a salty sensation caused by application of excessive heat often brewing. berry. Exotic refers to a coffee with unusual aromatic and flavor notes. and some of the more esoteric terms may be a little difficult to decipher. malty (cereallike). rounded. The basics Flavor. Earthy is often used to describe the spicy. Carried to an extreme. Bitter is a basic taste perceived primarily at the back of the tongue. chocolaty. herbal. Other useful terms Aroma is the odor or fragrance of brewed coffee. floral. It can be used in a general sense ("this coffee is flavorful"). . Aroma is often distinctive and complex. Fine. Mellow is a term for well balanced coffee of low-to-medium acidity. You'll recognize it as the familiar smell of "truck stop" coffee. fruity. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. It is also a coffee trade term for any arabica coffee other than those from Brazil. that may also be called mellow or sweet. Mild denotes a coffee with harmonious. as in the case of the cheap filler coffees used in commercial blends. such as floral. medium and full. through light. Coffees from East Africa and Indonesia often have such characteristics. and sweet spice-like qualities.
Sweet is used as a general term for smooth. The textbook example is Ethiopia Harrar. low in acidity. due to the large percentage of high-caffeine robusta coffees they typically contain. These coffees are found in the morning cup of nearly every professional coffee taster. Strong technically refers to the degree of presence of various taste defects and virtues. In fact. with clean lively flavors. East African coffees are unique and under-appreciated. from the caramel spice of Espresso. Sumatra Boengie. Typically. to the pungent roastiness of French Roast. The contrast between fruit-like acidity and smooth body creates flavor interest. a coffee which nearly always exhibits such flavors. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. and typically are medium-to-full bodied. Coffee families Central and South American coffees are generally light-to-medium bodied. Blends combine varietal tastes to create greater complexity and completeness. such as Guatemala Antigua. almost fruit-like in nature. Kona. The category includes Kenya. though geographically a product of the Pacific islands. evoke an association with sweet spices like cardamom. it's often the assertive flavor of darkroasted beans. It is also incorrectly associated with high caffeine content. get much of their flavor from the specific growing conditions and preparation methods of each producing region. Kenyan coffees are a classic example of winy coffee flavor. This group includes Estate Java. racy nuances of flavor and aroma. Papua New Guinea and Sulawesi. Coffees. or to the relative proportion of coffee solubles to water in a given brew. In popular use. This category includes coffees like Colombia. to the smoky tang of Italian Roast. Guatemala Antigua and Mexico. Tangy is a darting sourness. It can be a defect or a positive attribute.Sour is a primary taste perceived mainly on the posterior sides of the tongue. Usually fullbodied and smooth. palatable coffee. Costa Rica Tres Rios. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. and denotes odd. Coffee flavor and aroma may be classified according to geographic origin. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. free from defects and harsh flavors. falls within this Latin American range of taste and aroma. These are the most popular varieties Starbucks sells. related to wininess. A fine high-grown Costa Rican coffee is frequently tangy. Some Indonesian arabicas. Winy is a desirable flavor reminiscent of fine red wine. and their balance and consistency make them the foundation of good coffee blending an well. Wild describes a coffee with extreme flavor characteristics. and is characteristic of lightroasted coffees. caffeine is actually highest in bland canned coffees. varietal-quality coffees in each dark roast blend. and often possessing earthy and exotic taste elements. The difference at Starbucks is using specific. are almost peppery. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. Spicy refers to an aroma or flavor reminiscent of a particular spice. Each region has common characteristics that you can learn to recognize. Others. a blend might play . They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. like wine grapes. especially aged coffees.
PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz. instant Tea (5-oz. percolator Instant Decaffeinated.) Baker's chocolate (1 oz. US.8 54. brands Brewed. Blending.) 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. major U. Modulo typos. harmonious in body. serving) 58. at its best. acidity and aroma. or spice up a delicate varietal with the tang of a dark roast. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. At Starbucks.0 52. as well. in regular and dark roasts. cup) Chocolate milk beverage (8 oz. others are looking for a hot cup to enjoy before bedtime.) Dark chocolate.4 . If you want a copy of this brochure.8 46.off Central American acidity with Indonesian smoothness. except a long description of the >30 types of coffees you can buy from Starbucks is left out. seeking an overall flavor that is greater than the sum of its parts. Some find the effects of too much caffeine unpleasant. glass) Cocoa beverage (5-oz.8 45. imported brands Instant Iced (12-oz. We are proud to offer a complete selection. both in water and traditional processes. The coffee information is reproduced from a brochure available at Starbucks.S. flavorless decaffeinated blends sold in supermarkets. brewed Decaffeinated. Caffeine in various beverages BEVERAGE Coffee (5-oz.) Chocolate-flavored syrup (1 oz. cup) Brewed. using premium quality beans to create a balanced brew. cup) Brewed. semi sweet (1 oz.6 44. or one of three others they have put out for coffee education. offering a unity in diversity which few straight coffees can match.6 45. you can call them at 1-800-445-3428 (USA). is high art. we blend according to taste.) Milk chocolate (1 oz. Whatever the reason. Some roasters use the opportunity to dump low-grade filler coffees into the mix. to "extend" the blend along with their profit margins. the information here is verbatim. drip method Brewed. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin.
Talking limits one's ability to savor the moment and the brew. Never drink coffee with someone drinking tea -. do not drink coffee with them. though not preferred. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. PIBB Dr.never some artificial placebo. How much fat can one lump of sugar slap on your thighs? -. Also. Coffee should be strong. sugar should always be used to sweeten -.4 44.coffee should be smooth.0 31.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal.something to avoid and to caution beginners of. almost like melted. The spoon should be tapped lightly on the rim of the mug. Over ambition at this stage will cause spillage over the side-. because deep down you know nothing tastes the same. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used.they are COMPLETELY INCOMPATIBLE experiences. nor require that you talk too much. The main reason that styrofoam and plastic just don't feel right. .4 40. do not drink coffee together. that must be larger than a dixie cup. unsweetened chocolate. If silences are embarrassing between you and someone. DO NOT lick spoon to remove final drops. Stirring occurs in very distinct stages.0 1. There is no such thing as good instant coffee. However the proper companion is important.4 36. 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. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion.Shasta Cherry Cola Shasta Diet Cola Mr. if not the ONLY thing consumed.4 38. Pepper Diet Dr.8 39. Spoon will leave a stain where ever you place it. two or three times to knock off any large drops. But this does not mean it should taste like kerosene -.0 36. They should not talk too much. or if being looked blankly over a mug bothers either of you. Nor will decaffeinated coffee ever hack it.0 36.2 30.use the real stuff. Finally the removal. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. Companionship is the most overlooked part of drinking coffee. Next. At its finest coffee is never consumed alone.6 38. Coffee should be the center of any sit-down. the cross-stroke. and more importantly. Hot. with follows a chord form one side of the mug to the other.6 39. passing roughly through the mug's geometric center. The odd doughnut or slice of cheesecake is allowed.0 36. The mug must be large so that you do not need to refill it too frequently. so place it accordingly. and so that stirring may properly take place without spillage. If looking blankly at someone. or at least stirs up the sediments.4 38.0 36. brown colored water does not coffee make. Coffee must be drank from a porcelain mug.
but not enough to cover the "clinks" of the removal stage of stirring. fruity. rounded. carbony (for dark roasts). Aroma is often distinctive and complex. Little organization. Coffee tasting Coffee tasting terminology ranges from easily understandable to highly technical. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). herbal. acidity. and has nothing to do with objective pH factors. It may range from watery and thin. Well lit. snappy quality which makes coffee refreshing and palate cleansing. It can be used in a general sense ("this coffee is flavorful"). with the ringfinger draped around the handle so that you know where it is and don't bop yourself in the nose with it. Acid is not the same as bitter or sour. Lastly. spicy. and refers only to the smell of coffee grounds. Airy. medium and full. to buttery or even syrupy in the case of some Indonesian varieties. If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. Underextracted coffee (made with too . and drink from the mug that way. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. malty (cereallike). Acidity is the brisk. hopefully. Bouquet is a less frequently used term. and putting two fingers through the hole is allowed. rich (over-used). not completely repulsive cup of something they're calling coffee. porcelain mug has a handle doesn't mean you have to use it. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). The place must exist cafe style. then remember that just because your well. Sexist as it may sound. Bitter is a basic taste perceived primarily at the back of the tongue. Terms used to describe aroma include: caramelly (candy or syrup-like).and middlefinger.sized. ie. Body is the tactile impression of the weight of the brewed beverage in the mouth. Acidity is the sharp. Other useful terms Aroma is the odor or fragrance of brewed coffee. Lots of small tables. Flavor is the total impression of aroma. and some of the more esoteric terms may be a little difficult to decipher. women and men approach coffee and food in general in different manners. chocolaty. Bland is the pale. Enough indistinct noise to cover the sound of you breathing. acidity and body. insipid flavor often found in low-grown coffees. Bitter is not a synonym for sour. Dark roasts are intentionally bitter. Always exhale after finishing a cup and enjoy the heat and flavor of your breath. if you are a man. lively quality of all high-grown coffees. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore. The basics Flavor. floral. civilized versus "what's the extra fork for?". through light. Coffee is a private experience that can only be properly appreciated in a public place. There should be a light buzz of conversation around you.And finally where to go with the perfect companion to drink this. Women must always use the handle. and body are the three fundamental tasting terms.
high. racy nuances of flavor and aroma. Tangy is a darting sourness. Exotic refers to a coffee with unusual aromatic and flavor notes. Strong technically refers to the degree of presence of various taste defects and virtues. and their balance and consistency make them the . Sour is a primary taste perceived mainly on the posterior sides of the tongue. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. The contrast between fruit-like acidity and smooth body creates flavor interest. Briny is a salty sensation caused by application of excessive heat often brewing. Spicy refers to an aroma or flavor reminiscent of a particular spice. evoke an association with sweet spices like cardamom. especially aged coffees. Coffee families Central and South American coffees are generally light-to-medium bodied. or to the relative proportion of coffee solubles to water in a given brew. Coffees. It is also a coffee trade term for any arabica coffee other than those from Brazil. berry. It is also incorrectly associated with high caffeine content. The textbook example is Ethiopia Harrar. as in the case of the cheap filler coffees used in commercial blends. and is characteristic of lightroasted coffees. that may also be called mellow or sweet. Mild denotes a coffee with harmonious. Earthy is often used to describe the spicy. like wine grapes. Some Indonesian arabicas. delicate flavor. In fact. such as Guatemala Antigua. related to wininess. get much of their flavor from the specific growing conditions and preparation methods of each producing region.little coffee or too coarse a grind) is also bland. Others. Kenyan coffees are a classic example of winy coffee flavor. palatable coffee. Each region has common characteristics that you can learn to recognize. It can be a defect or a positive attribute. These are the most popular varieties Starbucks sells. Carried to an extreme. are almost peppery. such as floral.grown Latin American coffee is often described as mild. "of the earth" taste of Indonesian coffees. Soft describes low-acid coffees such as Indonesians. Fine. Wild describes a coffee with extreme flavor characteristics. Sweet is used as a general term for smooth. Coffee flavor and aroma may be classified according to geographic origin. and sweet spice-like qualities. earthy can become dirty. a coffee which nearly always exhibits such flavors. due to the large percentage of high-caffeine robusta coffees they typically contain. it's often the assertive flavor of darkroasted beans. A fine high-grown Costa Rican coffee is frequently tangy. with clean lively flavors. Coffees from East Africa and Indonesia often have such characteristics. almost fruit-like in nature. free from defects and harsh flavors. and denotes odd. You'll recognize it as the familiar smell of "truck stop" coffee. caffeine is actually highest in bland canned coffees. Winy is a desirable flavor reminiscent of fine red wine. Mellow is a term for well balanced coffee of low-to-medium acidity. In popular use.
Costa Rica Tres Rios. harmonious in body. others are looking for a hot cup to enjoy before bedtime. This group includes Estate Java. Whatever the reason. to the smoky tang of Italian Roast. cup) Brewed. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. Caffeine in various beverages BEVERAGE Coffee (5-oz. as well. Modulo typos.foundation of good coffee blending an well. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. in regular and dark roasts. or one of three others they have put out for coffee education. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. to the pungent roastiness of French Roast. at its best. 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 . Usually fullbodied and smooth. At Starbucks. to "extend" the blend along with their profit margins. This category includes coffees like Colombia. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. seeking an overall flavor that is greater than the sum of its parts. using premium quality beans to create a balanced brew. from the caramel spice of Espresso. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. offering a unity in diversity which few straight coffees can match. flavorless decaffeinated blends sold in supermarkets. Guatemala Antigua and Mexico. Papua New Guinea and Sulawesi. acidity and aroma. falls within this Latin American range of taste and aroma. US. These coffees are found in the morning cup of nearly every professional coffee taster. Kona. we blend according to taste. brewed Decaffeinated. though geographically a product of the Pacific islands. brands Brewed. Some find the effects of too much caffeine unpleasant. and often possessing earthy and exotic taste elements. varietal-quality coffees in each dark roast blend. and typically are medium-to-full bodied. a blend might play off Central American acidity with Indonesian smoothness. except a long description of the >30 types of coffees you can buy from Starbucks is left out. instant Tea (5-oz. percolator Instant Decaffeinated. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. drip method Brewed. both in water and traditional processes. cup) Brewed. Typically. Blends combine varietal tastes to create greater complexity and completeness. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. If you want a copy of this brochure.S. We are proud to offer a complete selection. is high art. The difference at Starbucks is using specific. the information here is verbatim. or spice up a delicate varietal with the tang of a dark roast. major U. Blending. you can call them at 1-800-445-3428 (USA). East African coffees are unique and under-appreciated. Sumatra Boengie. Some roasters use the opportunity to dump low-grade filler coffees into the mix. The coffee information is reproduced from a brochure available at Starbucks. The category includes Kenya. low in acidity.
0 36.0 1.) 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. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr. PIBB Dr. semi sweet (1 oz.Iced (12-oz.2 A few words about making liqueurs .0 31.8 54.8 46.6 44.4 44.) Milk chocolate (1 oz.6 39.) Chocolate-flavored syrup (1 oz.4 44.6 45.0 36.) Dark chocolate.4 38.4 38.0 36. serving) 58.4 40.0 52. cup) Chocolate milk beverage (8 oz. glass) Cocoa beverage (5-oz.) Baker's chocolate (1 oz. Pepper Diet Dr.8 45.4 36.8 39. 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.2 30.0 36.6 38.
Let sit for a week or so. After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted). Start with fresh fruit. 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.Fruit Liqueurs Fruit Liqueur . blackberries and a mix of both). Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on how they taste (too sweet. Here are the directions he gave me (for cherry liqueur): Fill a Jar with cherries. the cherries should have swelled and there should be less liquid in the jar. four racks were plenty enough (but why waste alcohol :-). Now you should know what proportions to mix the final product in. rack#4. Add alcohol to cover all the cherries.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). This was rack#5.all that happens is that the fruit soaks up the alcohol. 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 :-). What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. I usually tried to do my best to cover almost all of the fruit with _some_ sugar. but layer it with sugar. Place cleaned fruit into a jar. With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. and releases some of its juices. call this rack #2. Depending on the type of fruit the level of fluid may decrease.Berry (Tested on raspberries. I used double distilled vodka (alcohol content probably about 55-65%). Note that this step is entirely optional. 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). . The left over pulp can be used with ice-cream. Pour off the liquid. This was convenient because I got the maximum of liqueur with minimal leftovers.I have decided to make liqueur also. threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. Now we repeat the layering with sugar step (getting rack#3. I have been told that with cherries this can be kept up until only a tiny little bit of cherry skin is surrounding the pit. Each rack is sweeter and sweeter. etc). etc) until only a very small amount of juice is released. In a couple of days the level of juice in the jar should reach almost the top of the fruit. This means it is time to pour it off again. Call this (very strong) fluid rack #1. Add very strong alcohol just so it barely covers all of the fruit. Note that no fermentation takes place here. Now comes the fun part. too alcoholic. How much sugar is a bit difficult to say here. Beware though . During the following steps you probably should avoid blemishing the fruit if at all possible. Cover the jar again. too dry. Replace the fruit in the jar. So I took the berries. Don't use too many friends or else you won't have any left after the tasting.
M. I. Bibe's Anti-Hangover Tips .Dr.
the alcohol has forced evaporation of a certain vital portion of the body's water. something that isn't too tough on the already beat-up digestive system. Maybe a little light pasta with a meatless. but. here are my scientific findings: There is one preventive measure that is absolutely foolproof for every person in the world: Don't ever drink. worst of all. hopefully in somewhat familiar surroundings. Your mind gradually manages to reconstruct some sort of memory of some portion of the previous night's activities. (The OTHER half. there are certain definite DON'Ts: . I was a suffering bastard one day following a night of revelry. what works for me may not work for you. A glass of V8 may be just the thing. Methods #1 & #2 apply to ALL people.pumping all that alcohol and liquid through your body has effectively flushed away a significant supply of your storage of vitamins and nutrients. is that more alcohol . so your nerves are displaying the great Newtonian natural law of action/reaction by going into a relatively hypersensitive state. having done YEARS of research (. 2. of course. not dairy foods. NOT fatty. Citrus juices tend to bother the stomach too. You need help. chemicals which would stimulate natural defense systems. but it can't hurt). not a habit I'd suggest. It was a basic Italian-American dish that included a tomato sauce (something like lasagne or spaghetti). You've just opened your eyes to find yourself crumbled into a collapsed mess. But the next time I was in a similar situation. one of the most pitiful demonstrations of bull$#!+ in all of human behavior). chemistry. I felt rejuvenated. tomato sauce. then the next best preventive measure is this: Never drink enough to get really drunk.9% of the people who are concerned with hangovers will never follow method #1. awake. Dehydration . That way. weight. hopefully in a bed. 3. greasy junk. but tomatoes are highly acidic. It means rest and as little nervous stimulation as possible. It also means trying to eat something that will help to replace the nutrients you've lost. Cold gazpacho or a mild salsa may work too.tomatoes! Strange but true. and I knew I needed some food. In less than an hour after eating. This came to me by pure accident.you're coming off the effects of a mild overdose of a depressant drug. next time. hangovers will be rare. Since 99. Bananas are great for key vitamins. if not nonexistent. I figured it was just a fluke. You feel like the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again" declaration. but I found myself in a situation where I didn't really have any choice about the lunch that I'd been served. 3.namely. etc. said to hell with methods #1 & #2. 1. If you know you're going to be drinking a LOT of something."hair-of-the-dog" acts to relax your shattered nerves and numb the pain in the head. You'll be guaranteed to avoid hangovers for the rest of your life. we enter the mysterious realm of experimental preventives: The problem here is that all people are not alike in such things as size. and it worked! This sort of explains half of the reason that a Bloody Mary is the standard morning-after drink.Well. malnutrition . So. so I can't explain that part. That really should be in the forms of fruits/vegetables. But I'll tell you what I've found to be a real miracle medicine for me . but you're running seriously low on them now. try it. This means doing the same things that you should've done in method #3 (it's really too late now.-D) on hangover cures. I deliberately tried it again. A little understanding of what a hangover actually IS really comes in handy here. What you need to do is take some restorative steps to begin a recovery process.) So. It's a combination of a few physiological things: 1. metabolism. Nervous shock . 2. but more alcohol is also a great step on the road to alcoholism. but your stomach will be in no mood for onions and peppers. From this point on. almost back to normal! I couldn't believe how quickly I had gone from hangover hell to basically ok. Quick. greaseless. But I offer these as good ideas to try when you've done what 89% of us do .
cordials.1. Imitation raspberry-flavored margaritas and "daiquiris". Don't overdo it with colored liquors (red wine. This is the classic mistake of high-school idiots. and doughnut-flavored schnapps. then wine. (Raise your hand if you've ever even SEEN a real daiquiri. Yeah. then beer). Death without actually passing into the next world. 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 . Gag. and layers of nifty floating colored syrups and liquers. All of these sick sugary trendy drinks with cream of whatever. Gallons of Coca-Cola mixed with hard liquor. Don't overdo it with sweet blended concoctions. A cheap red wine hangover is absolutely THE WORST. 3. whiskeys. 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 . Oh. Some people think it's a rite of passage to "adulthood". He took her. 2. Don't mix a lot of different types of alcoholic drinks (liquor.the end-result is almost always the same. 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. Loudon Wainwright wrote a song about this: Drinks before dinner and wine with dinner and after-dinner drinks Single-entendre Help me.) The combination of all of that sugar in the stomach with the mandatory alcoholic kick in the head .) Most kids still have to learn the hard way. and basic novice drinkers (who will probably never drink again). please. (I STILL remember the sight of the sidewalk outside of a cheezy teen bar in Underground Atlanta back when they served 18-yr. dark rum).olds. dumb college undergrads. 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. right.
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. .
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