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

Further topic include production and mixing of beverages and cocktails, bar management and operations.

Lecturer Note
Bar Equipment Care Of Glassware Cocktails Definition And Method List Of Cocktails Drink Making Procedures Decanting Of Wine A General Guide Wine With Food Wine Service Other resources Other Links

BAR EQUIIPMENT
The range of equipment found in licensed bars today will vary according to the type of bar and the products they offer. But it is important to keep in mind that in order for equipment to function efficiently and provide for quality beverages, regular cleaning and maintenance is essential. The equipment found in bars today can be classified as: I). Major - that equipment which is usually large, electricity or as powered, fixed or permanent, and subject to mechanical break-down. II. Minor - that equipment which is usually smaller, manually operated, mobile and subject to regular replacement.

MAJOR BAR EQUIPMENT 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

Plumbling
- sinks - taps - beer tap (manual)

Refrigeration - fridges
- glass chillers - ice machine - bulk beer cooling system

Electrical
- glasswashers - expresso machines - electric spirit dispensrs

- cash register - beer taps (electric)

Care of Glassware
Please ensure that all dirty glassware, particularly those used for cream or juice based drinks, are scrubbed over the bar, brush before being placed in glasswasher. Please ensure that all glassware is polished after it is washed and before being placed in racks on shelves. Please use glass polishing cloths only. Please ensure that all Glassware is placed into correct wire racks/shelves after washing. Do not mix different glasses in the same racks. NB: Beer Glasses: - Do not polish as dirt/lint particles may effect presentation of beer - Do not use beer glasses for juices, soft drinks etc., as sugar coats the inside of glass, affecting presentation of beer. Place any broken glassware in special buckets provided for safety and stock control purposes. Do not place coffee cups in glass washer as coffee particles block drainage. Ensure no glassware placed in glasswasher has straws or garnishes inside. Use a clean glass for each new drink. Use cold classes for cold drinks and hot glasses for hot drinks. Handle glasses by the base or stem, never the rim. This goes for full or empty, clean or dirty glasses. Never use cracked or chipped glassware. Discard immediately. Never use glass as an ice scoop as fingers can come into contact with ice and glasses can easily chip or break. Do not stack one glass into another as this can cause breakages. Use the correct glass for each type of drink to ensure that consistency, appearance and even taste are at their best.

COCKTAILS
Definition: Combination of liquor and mixers. Can also be non-alcoholic. This can be done in a variety of ways (see below). Recipes are carefully created to achieve the desired end result. Careful measurements should be used for consistency and cost controlThere are really only 5 basic methods of preparation 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

Methods :

1. Build

2. Layer

3. Stir

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

Old Fashion

Cherry

Black Russian

Bloody Mary

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

Highball

Stick of celery & lemon slice

Shake and Strain

Brandy Alexander

Standard Cocktail Sprinkle of nutmeg

Build

Champagne Cocktail Cocktail Name

Champagne Flute Float 1/2 strawberry

Daiquiri

30 ml 30 ml 15 ml

Method Blend

Glass Coloda

Garnish Apporopriate fruit segment

Golden Dream

15 ml 15 ml

Gallino Cointreau

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.

Wipe down if spillages occur. certain full-bodied reds. This results in softer. 6. both young and old. There are differing opinions even amongst experts. are best separated from the wine before serving. (NB: drinks with ice wW begin to go flat soon). Order of preparation is essential for Speed of service and presentation of beverages. Add heavy syrups last as they will sit at the bottom of the glass if placed first. 3. bottled beer and soft drinks can be served early as their presentation is not affected. about the merits or otherwise of . 7. 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. 5. Use appropriate garnishes to enhance appearance of drinks. It will also help bring out the bouquet and flavour of the wine. Do not overfill glasses as they may spill. however. 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. -Pre-chill glasses before preparation to ensure drinks reach the customer cold -Wine. 4. The length of breathing will vary depending on various factors such as the body. most wines are made with immediate consumption in mind. age and delicacy of the wine. Purpose: The reason this takes place is two-fold. Set up all glassware first. Firstly. Breathing exposes the wine to air thus allowing for certain unpleasant and volatile odours to dissipate and for any harsh tannins to soften. 2. They are therefore generally filtered quite considerably before bottling in order to remove tannin and tartrate deposits. Today. as well as vintage ports can contain naturally forming tannin and tartrate deposits. more easy-drinking wine styles. Secondly. Keep glasses clean. These are referred to as sediment or crust which. Below is a guide as to know how to make this task easier and ensure proper presentation: 1. decanting allows for the wine to aerate or 'breathe'.White Lady 30 ml 15 ml 30 ml Gin Cointeau Lemon Juice Shake and Strain Standard Cocktail Cherry DRINK MAKING PROCEDURES Working behind the bar can be a test on the bar attendant's memory skills. because of their course texture and bitter taste. Gather all equipment and ingredients before preparing drinks. 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.

chicken cold meats. appertisers. A wine service basket should then be used in order to keep the bottle horizontal not disturbing the sediment. remembering that they may be extremely soft and delicate if old. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. If done properly. White Wine : White wines are not often decanted. Procedure: Before decanting the appropriate equipment is necessary. However. As aged wines are stored horizontally for some time. but in certain circumstances it may be beneficial. savouries lighter seafood. Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. cold dishes .salads. This is not common today as all traces of tartrates are generally removed through filtration before bottling. side table or trolley. 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. seafood. wastage should be around 30-50mls. many would suggest that young wines. Wine with Food : A General Guide Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers. Pouring of the wine from bottle to decanter requires patience and a steady hand. Any residue from the cork should be wiped from the top of the bottle. white sauces. After the desired period of breathing the wine may be servered from the decanter. The wine remaining in the bottle along with the sediment should be discarded. particularly if a wine is ordered in a restaurant. 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. Soup. This is not always possible. Older wines. being more delicate. mild Asian cuisine .breathing of wines. many benefit from as little as 20 minutes breathing. suitably clothed decanter. The cork should be carefully removed. they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom. 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.

red sauces Richer red meat dishes. light flavoured cheeses. heavy rich sauces. 2. pork cream and light cheeses Spicy Asian dishes. Veal. Young wines before older wines. game birds. commence serving to other guests. pork. 6. . style and vintage. Finish by topping up taster's /host's glass. Fill the glass to the appropriate level (120mls as a standard serve). ensure you getspecific brand and variety right.new glasses should be offered to all guests. Take bottle back to waiter's station or to ice-bucket. 11. lighter casseroles. 3. Take order for wine. Present Wine List (after meals have been ordered) to the host. Present wine to guest (person who ordered the wine) from the right.Dry white wine Traminer and Gewurztramine Light red Stronger flavoured seafoodveal. fruit. The bottle is then returned to the bar. coffee. Wine by the Glass : If a guest orders a glass of wine from the wine list. 7. ham. Desserts. White wines with entree. Wine Service Wine by the bottle : 1. 10. If there is a re-order of the same wine the glass does not have to be changed. hard or strong flavoured cheeses. If red wine. spicy dishes rich casseroles. 5. Hard or stronger cheeses. lamb. . If guest approves. red wine main course. Open wine at the table. Medium to full bodied Dry reds Dessert wines Sweet fortified wines Order Of Service Dry wines before sweet wines. stronger flavoured seafood. keeping bottle upright at all times. dried fruit and nuts. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label facing guest while tasting. Suggest re-order of another bottle of wine and repeat procedure . Continously top up guest's glasses to appropriate level until bottle is empty. Lighter bodied wines before fuller bodied wines. 4. 8.wine should be tasted as with the first bottle. 9. stating -winery. place cork on plate for guest to inspect. allowing sufficient time for selection. White wines before red wines. filling up glasses 1/2 to 2/3 only. The wine should be servered from the table so the guest can see the label. Chilled wines before wines served at room temperature.

PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RUM RUNNER 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 12 OZ. OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND CARIBBEAN MIX 8 OZ. PREMIUM BLEND MARGARITA MIX SCOOPS VINILLA ICE CREAM OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (10 ounce) 2 OZ. PREMIUM BLEND RHUMBERO P. PREMIUM BLEND RHUMBERO 2 OZ. OZ. BLEND BANANA DAIQUIRI MIX ICE BLEND & SERVE IN COCKTAIL GLASS MANGO DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RHUMBERO OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PASSION FRUIT DAIQUIRI 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PINEAPPLE DAIQUIRI KEY LIME PIE 2 2 2 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (10 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY/ BANANA DAIQUIRI 2 1 1 8 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ.) . ICE BLEND & SERVE IN COCKTAIL GLASS LIME DAIQUIRI RASPBERRY DAIQUIRI 2 OZ.RHUMBERO Rum Flavor Coctails and Drinks CARIBBEAN COCKTAIL 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. B STRAWBERRY DAIQUIRI MIX P. OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (15 OUNCE) 3 OZ.

ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (15 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RASPBERRY DAIQUIRI PASSION FRUIT DAIQUIRI PINEAPPLE DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 12 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 12 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 8 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (15 OUNCE) PEACH DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 1 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS CAFFE' COLADA . PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND CAFFE' ROYALE 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (10 OUNCE) 2 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND MANDARIN MIX 8 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY COLADA MANDARIN DAIQUIRI RUM RUNNER 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PIñA COLADA MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND PEACH MIX 8 OZ.2 OZ. PREMIUM BLEND PIÑA COLADA MIX 1 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. 3 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ.

PREMIUM BLEND PIñA COLADA MIX 1 OZ. ICE . ORANGE JUICE 1 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ.B. GINO'S PREMIUM BLEND MOJITO MIX 4 OZ.C.GINO'S PB HURRICANE MIX 4 OZ RHUMBERO SHAKE WELL GARNISH WITH ORANGE SLICE AND CHERRY FILL GLASS WITH ICE 2 OZ. RHUMBERO TOP WITH COLA GARNISH WITH LIME WEDGE FILL GLASS WITH ICE 4 OZ.DIRTY BANANA 2 OZ.OZ RHUMBERO 1-TABLE SPOON OF SUGAR FILL GLASS WITH ICE AND TOP OF WITH COCONUT WATER . PREMIUM BLEND MARGARITA MIX 8 OZ. P. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY › GO TO TOP TEQUESTA Tequila Flavor Cocktails and Drinks MARGARITA MARGARITA (TRADITIONAL) 2 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. GRENADINE 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS NOTE: Use hurricane glass for the following: MOJITO HURRICANE FILL GLASS WITH ICE 2 OZ. PINEAPPLE JUICE 1 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PIÑA COLADA MIX 1 OZ. PREMIUM BLEND RHUMBERO 1 OZ. PREMIUM BLEND BANANA DAIQUIRI 2 SCOOPS OF VANILLA INC CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE OF BANANA TREASURE ISLAND 2 OZ. P. RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 1 OZ.

PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND TEQUESTA 2 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH SLICE OF ORANGE AND CHERRY MANGO MARGARITA COCORITA 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RIM GLASS WITH GRADE COCONUT TEQUESTA SUNRISE 2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. ADD GRENADINE . SERVE 2 OZ TEQUESTA 1 OZ PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND TEQUESTA 2 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. ICE (1 scoop) BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH A RASPBERRY 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND PEACH DAIQUIRI MIX 8 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. GARNISH LIME WHEEL LA BAMBA PINK PANTHER 2 OZ TEQUESTA 1 OZ GRENADINE 2 OZ CREAM OR HALF & HALF BLEND WITH ICE AND STRAIN INTO COCKTAIL GLASS .BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH LIME SLICE STRAWBERRY MARGARITA 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. TEQUESTA 1 OZ GRENADINE FILL GLASS WITH ORANGE JUICE ADD GRENADINE DO NOT STIR . PINEAPPLE JUICE 1 OZ ORANGE JUICE SHAKE INGREDIENTS EXCEPT GRENADINE . ICE BLEND AND SERVE IN MARGARITA GLASS RIM GLASS WITH SUGAR GARNISH WITH STRAWBERRY 2 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS CARGISH WITH PEACH SLICE PEACH MARGARITA RASPBERRY MARGARITA 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ.

HEAVY CREAM 8 OZ. KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY BLOODY CAESAR KLIR & CRANBERRY 2 OZ.GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 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. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN . TEQUESTA 1 OZ. PREMIUM BLEND TRIPLE SEC 1/2 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. FRESH LIME JUICE 1 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. CRANBERRY JUICE STIR & STRAIN ORANGE PEEL GARNISH SCREWDRIVER 2 OZ KLIR SERVE IN HI BALL GLASS WITH ICE TOP WITH ORANGE JUICE 2 OZ. TEQUESTA 3 OZ.

KLIR 1 OZ. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 OZ.WHITE RUSSIAN 2 OZ. ORANGE JUICE 1 OZ. KLIR 1 OZ. CRANBERRY JUICE SERVE OVER ICE MUDSLIDE . KLIR 2 OZ. RASPBERRY ROYALE 2 OZ. KLIR 2 OZ. GINO'S MELON BALL 1 OZ. PEACH ROYALE 2 OZ. KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE SALTY DOG 2 OZ KLIR RIM GLASS WITH SALT. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 2 OZ. CHILLED 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.

CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE. RASPBERRY ROYALE 1 OZ. KLIR 2 OZ. ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ. KLIR 3 OZ.OZ. MELON BALL SHAKE GARNISH AND SERVE . 3 OZ. GINO'S MUDSLIDE MIX 8 OZ. 2 OZ. KLIR 3 OZ. 4 OZ.KLIR COLLINS 2 OZ. KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR . KLIR IN HI-BALL GLASS TOP WITH TONIC .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 . PINE APPLE JUICE 1 OZ. SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3.B. SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 OZ. ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P. 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 . PIÑA COLADA MIX 8 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX.

PREMIUM BLEND TRIPLE SEC 1 OZ. P. SWEET & SOUR MIX IN A 7 OZ. TOP WITH RASPBERRY ROYALE AND GARNISH WITH CHERRY SIR WILLIAM Whisky flavor Cocktails and Drinks SEVEN & SEVEN SIR WILLIAM & COKE 2 OZ. KING GEORGE 3 OZ. KING GEORGE IN HIGH BALL GLASS FILL WITH ICE AND TOP WITH TONIC WATER GARNISH WITH LIME WEDGE 3 OZ. B. SIR WILLIAM 1 OZ. GRENADINE IN SHAKER WITH ICE ADD SWEET AMD SOUR MIX TO THE TOP . SHAKE AND SERVE. SWEET & SOUR MIX IN A 7 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. PEACH ROYALE . LIME JUICE ADD TO SHAKER WITH ICE . PREMIUM BLEND TRIPLE SEC 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY TEA DOWN HOME PUNCH 2 OZ. KING GEORGE 1 OZ. SIR WILLIAM 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 2 OZ. SIR WILLIAM IN HI BALL GLASS FILL WITH ICE AND TOP 7 UP GARNISH WITH LIME 2 OZ. KING GEORGE IN A HIGH BALL GLASS FILLED WITH ICE TOP WITH ORANGE JUICE . HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY LEMONADE 2 OZ. SIR WILLIAM 1 OZ. KING GEORGE 1 OZ.GIMLET 3 OZ. HALF & HALF 1/2 GRENADINE SHAKE WITH ICE AND STRAIN INTO COCKTAIL GLASS OR SERVE ON THE ROCKS KING GEORGE & TONIC ORANGE BLOSSOM PINK LADY SINGAPOR SLING 3 OZ. SHAKE AND STRAIN INTO ROCK GLASS GARNISH WITH LIME WEDGE 3 OZ. GARNISH WITH ORANGE SLICE 3 OZ.

GRENADINE IN A 7 OZ. HEAVY CREAM COMBINE ALL INGREDIENTS SHAKE OVER ICE STRAIN AND SERVE STRAIGHT UP. RHUMBERO 2 OZ. ORANGE JUICE 1/2 OZ. SWEET & SOUR MIX 1 OZ. SPECIALTY COCKTAILS LONG ISLAND ICE TEA IN A HURRICANE GLASS FILL GLASS WITH ICE AND ADD 2 0Z KLIR 1 OZ. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS BAHAMA MAMA FUZZY NAVEL GODFATHER . TEQUESTA 1 OZ. TOP WITH A CHERRY 3 OZ SIR WILLIAM 2 OZ. SIR WILLIAM 1 OZ. SWEET & SOUR MIX COMBINE OVER ICE SHAKE WELL SERVE . PREMIUM BLEND TRIPLE SEC 1 OZ SWEET & SOUR MIX TOP OF WITH COKE RASPBERRY/CHAMPAGNE . 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.MANHATTAN (DRY) 1 OZ. P. RHUMBERO 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 3 OZ. GARNISH WITH LEMON AND A CHERRY WILLIAM SOUR WILLIAM ALEXANDER 3 OZ SIR WILLIAM 1 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 . SIR WILLIAM 2 OZ. 4 OZ. DARK CREAM DE CACAO 1 OZ. SWEET VERMOUTH KEEP ALL SIR WILLIAM AND THE VERMOUTH CHILLED COMBINE AND STIR.COCKTAIL IN A CHAMPAGNE FLUTE (Glass) 2 oz.

GODMOTHER 2 OZ. CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 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. STRAWBERRY DAIQUIRI MIX 8 OZ. KLIR 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. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. GINO'S P. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM COOKIES & CREAM 2 OZ. PEACH ROYALE 1 OZ. BLEND PEACH DAIQUIRI 8 OZ. P. ALMANDINE ROYALE OZ. ICE . 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. CAFFE' ROYALE 1 OZ. COCONUT CREAM 8 OZ. CREME DE CACAO DARK 5 OZ. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 2 OZ. B.

GINO'S SWEET & SOUR MIX 3 OZ. GINO'S SWEET & SOUR MIX PROSACK HUG IN A MUG PANAMA RED PINK LEMONADE BETTER THAN SEX KAMANIWANA LAYA 1 OZ. PREMIUM BLEND KLIR 2 OZ. TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ROMANO CAFFE' ROYALE 2 OZ. RHUMBERO 1 OZ. PREMIUM BLEND RHUMBERO 10 OZ. GRENADINE 7 OZ. CRANBERRY JUICE 20 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE . PREMIUM BLEND KLIR 5 OZ.BLEND & SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM AND SLICED ALMONDS CONGA SHOT 1 OZ. PREMIUM BLEND TRIPLE SEC 3 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. TOP WITH WHIPPED CREAM AN CINNAMON CAFFE' L' ORANGE . ALMANDINE ROYALE SHAKE & STRA VALIUM INTERNATIONAL COFFEES MEXICAN COFFEE 2 OZ. GRENADINE 18 OZ. PREMIUM BLEND TRIPLE SEC 6 OZ. PEACH ROYALE SHAKE & STRAIN 2 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. RASPBERRY ROYALE FILL CUP WITH HOT CHOCOLATE AND TOP WITH WHIPPED CREAM 16 OZ.TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ALMANDINE 2 OZ. RASPBERRY ROYALE 1 OZ. CAFFE' ROYALE SHAKE & STRAIN 1 OZ KLIR 1 OZ. PALAZZO di CRISTALLO 1 OZ. PREMIUM BLEND TEQUESTA 1 OZ. ALMANDINE ROYALE 1 OZ. SIR WILLIAM 1 OZ. GINO'S SWEET & SOUR MIX 6 OZ. RHUMBERO 1 OZ. ALMANDINE ROYALE SPLASH OF PINEAPPLE JUICE 1 OZ.

CAFFE' BERRY BERRY 2 OZ. In large bowl. Serve with fresh fruit. beat ingredients until fluffy. Coconut Shrimp (Makes 4 to 6 servings) 2 pounds medium raw shrimp. 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 . Stir before serving. mix well. Fry in hot oil until golden brown. combine ingredients. combine ingredients. Premium Blend Rhumbero 1 cup ice Mix in blender until smooth. TOP WITH WHIPPED CREAM AND CINNAMON COCO REAL . Chill to blend flavors. Zesty Coconut Cream Dressing/Dipping sauce (Makes about ¾ cups) ½ cup Coco Real® Cream of Coconut ¼ cup cider vinegar 1 (0. 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. baking powder. mix well. coat with ½ cup flour. Serve with your favorite appetizers. RASPBERRY ROYALE FILL CUP WITH HOT COFFEE. Refrigerate leftovers. cream of coconut and flaked coconut. PREMIUM BLEND TRIPLE SEC 1 OZ. softened ½ cup Coco Real® Cream of Coconut 3 tablespoons Lime Juice In small mixer bowl. TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. mix well. combine remaining 1½ cups flour. drain on paper towels. fruit salads or with coleslaw.CREAM OF COCONUT Piña Colada 2 ounces Coco Real® Cream of Coconut 2 ounces Pineapple Juice 1½ ounces Rum or 3oz. Refrigerate leftovers. Serve with dipping sauces.7-ounce) package Italian salad dressing mix In small jar with tight-fitting lid or bowl. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE. Quick Dijon Dipping Sauce (Makes about 1 cup) ½ cup Coco Real® Cream of Coconut ½ cup Dijon-style mustard In small bowl. Serve with tossed green salads. salt and baking soda. Stir in lemon juice. Coconut Lime Dip (Makes about 2 cups) 2 (8-ounce) packages cream cheese. Refrigerate leftovers. Dip shrimp into batter. Refrigerate leftovers.

Coconut Flan (Makes 12 custards) 8 oz. etc.Rating: 98% (of 65 votes) .1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl. Coconut Shrimp . Pour caramel evenly in 4-oz. The Top 10 Drink Recipes at iDrink Criteria: The recipe must have been voted on at least 50 times in order to qualify.Rating: 91% (of 653 votes) . Cook. Score is out of 100.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 . Cook until amber color. Let toasted coconut infuse for 15 minutes. coconut milk. Cover. Refrigerate leftovers. then place ramekin in roasting pan filled half way with hot water. reduce and simmer 15 minutes. crab cakes. Take off flame and let cool. Fill each ramekin with mixture. add sugar and water in medium sauce pot. covered with foil. for 25 minutes. #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 • • • • • • • • • • • • • • • • • • • . then whisk in lemon juice.Rating: 91% (of 1018 votes) . For caramel. refrigerate 4 hours or overnight. chicken fingers.Rating: 91% (of 1779 votes) . 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. Serve chilled or at room temperature with chilled cooked shrimp. Add toasted coconut.Rating: 93% (of 206 votes) . whisk lightly. coconut cream.Rating: 92% (of 132 votes) .Rating: 97% (of 134 votes) . coconut milk 8 oz. ramekins and set aside.Rating: 91% (of 1261 votes) . mix well. based on user votes. Combine milk. Strain milk mixture into a bowl.Rating: 91% (of 11963 votes) . Bring to a boil. Add eggs and yolks. 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 .

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#4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 #52 #53 #54 #55 #56 Springbok Sex On The Beach Buttery Nipple Shooter Malibu Bay Breeze Tequila Sunrise Blue Hawaiian Nuts and Berries Ultimate Mudslide Frozen Kahlua Mudslide Screaming Orgasm Shooter Horny Leprechaun Red Devil #3 Slow Comfortable Screw Against The Wall Malibu Sea Breeze Long Beach Sloe Comfortable Screw Against a Wall Slow Comfortable Screw Birthday Cake Shot Cafe Amaretto Eggnog Sweetie Baby Pineapple Bomber Blue MotherFucker Midori Sour Long Island Ice Tea Kamikaze White Russian Buttery Nipple Fuzzy Navel Jello Shots Irish Car Bomb Malibu and Pineapple Red-Headed Slut Green Apple Martini Captain & Coke Adios Mother Fucker Alabama Slammer Screwdriver Vodka And Orange White Russian Lebowski style Screwdriver Blue Lagoon Mind Eraser Tequilla Sunrise Jack and Coke 7&7 Flirtiny Vodka and Cranberry Scooby Snack Bay Breeze Blue Motorcycle The Only Tequilla Slammer Bahama Mama Surfer on Acid .

Tips and Tricks 1.1. Calculate your blood alcohol level 5. The basics 1.2. Bibe's Anti-Hangover Tips 6. Dr. The inevitable 5. Making liqueurs 5. Setting up a bar 4.4.Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr. Equipment 2. Mixing terms 1.#57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 #99 #100 Caribou Lou Malibu & Orange Juice Amaretto Roller Tequila Shot Blind White Russian Alien Secretion Harvey Wallbanger Caipirinha Traditional Beam and Coke Purple Hooter Shooter Amaretto Stone Sour Blue Hawaii Junebug Madras Sicilian Kiss #2 Purple Mother Fucker Brokendown Golfcart Thug Passion Bit 'O Honey Malibu and Cranberry Broken Down Golf Carts Flaming Dr.3. M.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 1.2.2. Cocktails . General Drink Recipes 4. Bar Measurements 2.1. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO . I.1.The basics 1. Just for fun . Recipes 4.1.

4. 1 fl oz). is added to enhance the taste of the base. The reason the cocktail made it big in the happy '20ies.6. The History of the Cocktail Shaker 3. was first introduced by American bartenders in the 1920ies. especially in southern Europe and other places that are full of tourists. The ingredients 3. various fruit juices. as well. and others. Punch Garnish 3. etc. Most American shakers do not have built-in strainers. A collection of drinking games 6. You will also need stirrers (also known as swizzle sticks). Some of these are useful. however.5. when producing and imbibing of alcohol was made illegal. consist of two cones about the same size. or even eggs or cream. depending on where you are. In the recipes in the following articles. The main flavoring is often such as Vermouth. Blue Curacao. Glassware 2.1. American shakers. etc. was the prohibition. serviettes and cloths. also known as jiggers.2. Jiggers are most often made of metal. cocktail sticks. One is often often made of glass. such as in many punches. Coffee and caffeine 3. usually with fruit slices. It is up to you to decide exactly what your cocktail equipment should be.1. you will find that things like these are nice to have. but cocktails.3. but glass jiggers are common. a container which holds about half a liter. but some things are essential. Beer and beer terminology 3. such as knives. Measures. Gravity Chart 3. As good as all spirits available was of a rather dubious quality and tasted accordingly.2. so if you use an American shaker. straws. basically. A Liquor Story 6. and the shaken cocktail is poured from either one. however. Most cocktails are also decorated in some way. (see section below). is added to bring out the aroma of the base and to modify its taste. whiskey. Thus.2. Absinthe FAQ 6. Occasionally. fitted with a top which closes tightly around the upper edges of the container. like vodka. • The second.3. Common special flavorings include Grenadine. usually fitted with a built-in strainer. Stocking your bar 3. Later. the bartenders. or glass with a metal top. accommodating as always. the cocktail lost its popularity most places. and the other is metallic. electric blender. • The first. orange peel. jugs. I will use a standard jigger of 30ml (appx. You should also have access to ordinary kitchenware. or tequila. through which the shaken cocktail is poured. using a separate strainer is a good idea. It is. the United States being the main exception. the main flavoring. Cocktails usually consist of three different 'classes' of ingredients. This top also has a smaller top. etc. The standard measurements of a jigger can vary widely. First out of the essentials is the cocktail shaker. . chopping board. as well: Ice bucket. and often also adds the color to the cocktail. some can be definitely nice to have. There are two basic types of shakers available. and still others are totally and utterly useless. the special flavoring. as we know and use the term.3. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century. some sort of wine is being used as a base. In addition to the equipment mentioned above.2. These cones are held together to form a closed container. A European cocktail shaker is usually made out of metal. are also essential. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. The last few years. Equipment Many different contraptions are manufactured for the making of cocktails. the cocktail has reclaimed lost ground everywhere. wine. mint twigs. is most often some sort of spirit. bowls. toothpicks. • The third. the base. corkscrews.

and are suited for just about any kind of cocktail. and water condensing on the outside shows that the cocktail is finished. fruit juices and short drinks. and the glass is therefore less popular than it once was. in use. As with shaking. one hand on the top and the other supporting the base of the shaker. you don't really need to buy such glasses. stemmed and with sharply sloping sides. • Blending: An electric blender is used to mix fruit juices. with straight or slightly sloping sides. in order of alcohol content (highest first). but occasionally. but they cannot be reused. is a tall and narrow glass with a stem. Mixing a Cocktail Not all cocktails are made in the same manner. are of two different kind. should be carefully used. The broadness and shallowness of the glass make the champagne loose its fizz quickly. making it Y-shaped when seen from the side. 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. The ingredients are then poured on top of the ice. a swizzle stick is put in the glass. A cocktail is supposed to have a refreshing taste. preferably cubes. the ingredients are poured into the glass in which the cocktail will be served. some drinks. • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass.Glasses Cocktail glasses come in four different basic types: • First. but remember that plastic glasses (or shakers. The classic cocktail glass holds about 90ml and is best suited for short. however. blending should be avoided unless the recipe demands it. but should be carefully washed and boiled first. . Wooden and plastic. Unlike wooden sticks. have special glasses. • Fourth is the group known as cocktail glasses. Usually. In addition to these glasses. as crushed ice will tend to melt and dilute the cocktail. Blend the cocktail till it has reached a smooth consistency. the champagne glasses. mixing glasses. These are the classic cocktail glasses. Unless you are really serious about mixing your cocktails. jugs. When water has begun condensing on the outside of the shaker. however. allowing the ingredients to be mixed. before the cocktail is strained into a glass. Use glasses you already have instead. • Third. Champagne flutes have thin-glassed sides. The most common. In general. The most frequently used methods are the following: • Shaking: The cocktail is mixed by hand in a cocktail shaker. plastic ones can be reused. as the cocktail may be watered down. The shaker is first filled three quarters with ice. Wooden sticks are most often used. They normally hold about 125ml and are used for spirits with ice. and such cocktails as the Margarita use exclusively such glasses. not to taste like the inside of a used plastic bag. or other such equipment for that matter) should NEVER be used with cocktails. the champagne flute. tapering sides can curve both inward and outward. but be careful not to add too much. crushed ice should not be used. cocktail sticks are almost always invaluable. the ingredients are floated on top of each other. but also a more cloudy one. also known as tumblers. as it will make the cocktail taste of plastic. but no matter the exact decoration. Just as the ingredients may vary. and shake vigorously. strong drinks. and in general. The champagne saucer is a broad and shallow glass with a stem. most often with some kind of fruit. • Building: When building a cocktail. there are several ways in which to mix a cocktail. Cocktail sticks come in two types. Use your imagination. hold the shaker in both hands. A champagne flute holds approximately 150ml. shaking creates a colder cocktail than stirring does. fruit. They normally hold between 200 and 300ml and are used for long drinks with ice. there are the glasses known as rocks glasses. Plastic sticks. and the cocktail should immediately be strained into the glass. Decorating Cocktails Almost all cocktails are decorated in one way or another. and the long. as they tend to give the cocktail a slightly artificial appearance. These glasses are usually of medium width. The second type of champagne glass is the less-known champagne saucer. When shaking a cocktail. there is the highball glass. the cocktail is sufficiently chilled. alcohol. There are also other glasses available that will work just fine with cocktails. add crushed ice last. Blending is a much disputed method of mixing a cocktail. • Second. If the recipe requires ice. such as the Pina Colada. These glasses are usually short and broad glasses. etc. It is still.

always use fresh fruit. substituting vanilla ice cream for the light cream. Most shaken drinks which contain light cream can also be made as blended drinks. can also be used. such as the Margarita. assuming you are using a pourer on your bottles. or any other fine powder. on the rim of the glass. Frosting leaves an edge of sugar. Tips and Tricks • • • • • • • 1/2 oz. just so that it lines the top of the rim. To measure 1 1/2 oz. of liquor is equal to 1 count. of liquor.. mint twigs. cocoa.g. One often used method of decorating cocktails is that which is called frosting. After a while. however. Do not stir drinks containing carbonated mixers. you should be able to do it by eye. Straws are also essential and go well with highballs. fill glass two-thirds full of ice before adding liquor. add more ice as you are blending. the red Maraschino cherries. used for spearing slices of fruit. yellow and blue.Cocktail sticks are.. and other shaken or stirred drinks. Always keep fruit juices and other mixers refrigerated. count "1001. slices of fruit. use small drops of food coloring in the powder. To make cocktails. There are several ways to frost glasses. In addition to this. These are used in just about any kind of cocktail. strips of orange or lemon peel. To make highballs. For a more colorful frosting. not frozen. whatever the type. For lowball. and are now also available in green. salt. then submerge the rim in sugar or salt (or any other powder). frosting is a 'standard' decoration. fill shaker half-full of ice. The traditional cocktail garnish is.. and just about anything else you care to decorate your cocktails with. In fruit drinks. first fill blender half-full of ice. strawberry margaritas. Other methods use egg white or other substances for 'gluing' the powder to the glass..1002. fill the glass about half-full of ice before pouring drink. Bar terms . cherries. e. To make blended drinks. Always pour liquor in before the mixer. With some cocktails. lowball. and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon. If necessary. etc. Straws should not be reused.1003" as you are pouring.

If you stir too much the ice will begin to dilute the liquor. Muddling Muddling is a simple mashing technique for grinding herbs. not stirred"). such as cream. much as the back of a soup spoon might. without scaring the glass. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle. but will also result in a less clear drink. but not stir it too much. This will mix the ingredients more than stirring. first dip it in water and then put it in the freezer for half an hour or so. juices and ice instead of using a shaker. Drinks based on clear liquors. such as mint. Drinks that contain ingredients that are hard to mix. should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken. should be shaken vigorously to ensure that the ingredients has been well mixed. but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix. Blending Use an electric blender to mix fresh fruit. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice. Frosting To frost a glass. The easiest way to float one liquor on top of another is to use a demitasse spoon. Floating The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. Always put the ice in the shaker first and the liquor last. It crushes the herbs. 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. This will create a drink with separate layers. Stirring A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. When stirring a cocktail you should stir it enough to mix the ingredients. fruit juices and eggs. smooth in the bottom of a glass. Also note that metal and silver mugs and cups will frost better than glasses. you can shake the drink. like a Martini.| 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 . and this is why floating often is referred to as layering. holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. Not too popular everywhere. Shaking Instead of stirring.Mixing When using a cocktail shaker there is one golden rule to remember. and by adding the liquor last you reduce the chance of dilution. A general rule is that 10-15 stirs will be sufficient for proper mixing. liquor.

1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal.7 oz 1000 ml = 34. but an electric crusher it a whole lot easier than using a .6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29. • • • • • • • • • • • • • • • • • • • • 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. 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.8 oz 1750 ml = 59.573 milliliters = appx.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 = 25.4635 deciliters 1 gallon (gal) = 3. Additional equipment In addition you may wish to buy some other equipment to make things a bit easier and to be able to make additional drinks.0 oz 200 ml = 6. = 25.0 oz = 8. 3 centiliters (cl) 1 quart (qt) = 9.0 oz => => => => => 2. both long and short ones Cocktail picks Sugar and salt (for coating rim of glasses) You will have to buy new supplies of the following equipment regularly.0 oz = 64. preferably electric You can crush ice manually.5 oz 500 ml = 17. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks. • Ice crusher. Equipment Setting up a bar Basic set of tools When setting up a bar.0 oz = 32.1 fifth 1 gallon (gal) = 25.6 oz = 1/2 Quart = 16. you will need quite a lot of equipment.

and you will have more support carrying the glass. pieces go everywhere. • Never take a hot glass and add ice into it. a cocktail in a beer mug. • Mechanical shock occurs when you clank two glass together. The right glass can enhance the drink you are serving. and you definitely don't want to serve an Alabama Slammer in a sherry glass. One of the glasses will almost always break. 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 . 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.• • • • • • hammer. whether it be in-house or a business. • If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. You really do not want to serve wine in a coffee cup. 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. This can cause the glass to shatter due to thermal shock. Here are a few tips about accidents and what to do: • Always use an ice scoop and not the glass itself. Get the point? Glass accidents When you are around any bar. always throw away all the ice. home or business. You really don't want pieces of glass in your drink. making you look even better. you need to be concerned for yourself and your guests. When glass shatters. Be careful about this.

Beer mug Beer pilsner Brandy snifter Normal size: 17 1/2 oz. A Brandy snifter is often used for: • • Brandy Cognac Champagne flute .

A Collins glass is often used for: • • • • • Soft drinks Alcoholic Juice drinks Collins Sours Bloody marys Cordial glass Highball glass Normal size: 8 oz.Cocktail glass Normal size: 6 oz. A Highball glass is often used for: • • Bourbon/ginger White Russian Hurricane glass . A Cocktail glass is often used for: • • Martini Any chilled "up" drink Collins glass Normal size: 14 oz. The classical Cocktail glass.

Irish coffee cup Normal size: 8 1/2 oz. Margarita/Coupette glass Old-fashioned glass Normal size: 8 . Used for almost any hot drink. 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 .10 oz.

Whiskey sour glass . • • Wine Champagne A Red wine glass is often used for: Sherry glass Normal size: 2 oz.5 oz. A Sherry glass is often used for: • • • Liqueur Layered shooter Port Shot glass Normal size: 1.Punch bowl Red wine glass Normal size: 8 oz. Other sizes are "short shot" glasses or "pony shots" which are 1 ounce.

. 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." for example. The penguin with its natural "tuxedo" symbolized the good life. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets. A forerunner of the cocktail? Well.White wine glass Normal size: 12 1/2 oz. the bartender's shaker as we know it today had become a standard tool of the trade. archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops.and penguin-shaped shakers. This is a tall wine glass. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable. Fox Trot. invented by an innkeeper when pouring a drink back and forth to mix. and Zanzibar. Finding that the smaller mouth of one container fit into another. as well as. traditional shapes. served to Montezuma with much reverence. liberated more by this act and smoking in public than by their new voting rights. he held the two together and shook "for a bit of a show. 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. By the late 1800s. The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags. 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. Many of these shapes were not entirely capricious. 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. People who had never tasted a cocktail before were knocking on speakeasy doors. The outlaw culture had a powerful pull. and from Germany zeppelin and aeroplane shakers. The rooster. New York City hotels were serving the English custom of 5 o'clock tea and it was a short leap to the 5 o'clock cocktail hour with shakers manufactured for home use looking very much like teapots. The mixed drink and cocktail shaker was powered by Prohibition. or "cock of the walk. frothy and foaming from a golden cylinder. The Great War was over and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for pleasure. had long served as a symbol for tavern signs. There were rooster." At the turn of the century.

a symbol of elegance. and even in the shape of a lady's leg. To meet popular demand. It is impossible to make a list that "fits all" without including every possible liquor in the World. After the war. machine age factories. But the push-button age had taken the fun out of mixing drinks.waiting to be recalled to life. shakers had become standard household objects. It ended on December 7." were equipped with bars. town criers bells.Such ingenious designs were all the rage. Coffee tables were now cocktail tables. then. sought by collectors of today as the perfect mix of form and function. now made artillery shells. Companies that once made cocktail shakers. often in brilliant hues of ruby or cobalt. and swilled cocktails by the shaker-full in the years following the repeal of Prohibition. Colorful cocktails with sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch. such as Cambridge. the reward for effort. few thought of the shakers. easier to duplicate than rye or scotch. Gone were the rites and rituals. Industrial design was at the height of popularity and superstar designers such as Russel Wright. but here are a few guidelines on what to buy. as did the tens of thousands of Americans who shook. a thing called television. and one can faintly hear the clink of ice cubes as shakers are. 1941. went from fad to fashion. designed by Coco Chanel. electric blenders became popular. The golden era of the cocktail shaker was over. In the early 1950s. Worse yet. But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. . cocktail glass in hand... and is now an institution. At the beginning of the 1940s. called "roc rooms. geared for mass production. both de rigueur symbols of sophistication. Kem Weber.. Heisey. chrome-plated stainless steel shakers with Bakelite trim replaced those of sterling silver and were advertised as "nontarnishing. While gin." The great glass companies. drop in some ice. became the drink of choice and the martini society's favorite. 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. a brief renewal of interest in cocktail shakers occurred when new homes featuring finished basements. Nick and Nora Charles. Stunning etched and silk-screened designs were created. so you'll probably want to buy a selection of liquors and mixers too. The Art Deco movie set aesthetic was perfect for the Depression-driven cocktail shaker. the Depression ended. Over 50 years have passed now. and America's involvement in World War II began. swirled. add the alcohol of your choice. and new cars with lots of chrome. but not in the way most had hoped. The cocktail party had influenced fashion. thinking of jetpropelled airplanes. shakers and accoutrements part of every movie set. the showmanship. Shakers came with battery-powered stirring devices. Fashioned from the high-tech materials of the day. and wanted their own symbol of the good life to shake themselves out of the Depression that gripped the country. Every family had at least one shaker on the shelf. many in the shape of the new deity of architecture.in attics and closets nationwide . furniture. and interior design. and Lurelle Guild created streamlined modern masterpieces. and the little black dress. knew how to shake a drink with style. We were in the atomic age. a package of "redi-mix. dumbbells. By the end of the decade. Stars were constantly sipping cocktails when they weren't lighting each others' cigarettes. Now they were featured frequently on the silver screen. once again. no polishing needed. And there they sat . began turning them out in droves. All metal went to the war effort. There were now cocktail shakers in the shape of bowling pins. that these elegant stars of the 1930s were forced into retirement. cocktail shaker skills and drink rituals were as important in the Jazz Age lifestyle as the latest dance steps. Movie fans watched Fred and Ginger dance across the screen. The ingredients Stocking your bar You cannot make drinks out of the equipment. the delightfully sodden couple that poured their way through endless martinis in The Thin Man series. affordable to all. and Imperial." flick a switch and. Small wonder. leaped into action. the skyscraper.

flavorings and garnishes. • Club soda • Tonic water • Ginger ale . A well stocked bar should have the following. but you should consider the number and type of guests you expect before buying. Young people often prefer the more exotic drinks. but that happen to almost every bar now and then. you will need different mixers.You should always choose your bar stock to suit your guests. It is likely you will experience requests for drinks you cannot make. and should learn how to mix what you have in the meantime. so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer. 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. 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.

Punch Garnish .• • • • • • • • • • • • • • • • 7-Up or Sprite Cola Juices: o Tomato juice o Orange juice o Pineapple juice o Cranberry juice o Grapefruit juice Bitters Grenadine Maraschino liqueur Worcestershire sauce Tabasco sauce Milk Coffee Heavy cream Cherries (maraschino) Green olives (small) Cocktail onions Lemons. limes and oranges Sugar. salt and pepper.

Fill with water. then halved Non toxic leaves. freeze until firm. sliced. . lemon or lime slices Lime slices. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch. cut in small clusters 1/2 pint fresh strawberries 1 small orange. Arrange so that some fruit and leaves stand above top of mold. freeze until firm. Arrange grapes. strawberries. 2. freeze until firm. If desired. as desired. about 1 1/2 hours. unmold and float fruit side up in punch. raspberries Beverage Iced tea Lemonade Punch Ginger ale To make fruited ice cubes. substitute lemonade or a light-colored juice for the water. 3. grapes.Fruited Ice Ring Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. about 1 hour. lemon or lime slices Pineapple chunks. fill an ice-cube tray halfway with water. strawberries. substitute fruit juice for the water. Tuck leaves between fruit. about 1 1/2 hours. such as lemon leaves or rose leaves 1. The ice ring is easy to prepare and makes a beautiful presentation. raspberries. Add enough water to fill the ring mold. 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. Place one or two pieces of desired fruit in each section of the tray. mandarin oranges. about 3 hours. raspberries. orange. freeze until firm. Water 1/2 lb red and/or green seedless grapes. strawberries and orange slices decoratively on top of ice in mold. Use the fruit of your choice and. maraschino cherries. if you wish. Fruited Ice Cubes Suggested Fruits Lemon slices Strawberries. Dip ring mold in warm water for a few seconds to loosen ice.

legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility. Higher values indicate a heavier liquor. you'll need to know which ingredients are heavier than the others. However. It was not until 1938 that Tuscan Brothers-in-law Geatano Tuoni and Giorgio Canepa re-discovered this centuries old recipe made it even more desirable . the heaviest liquor is poured into the glass first.Gravity Chart When making layered drinks.98 Water 1. produced in St.00 White .it is their 500-year-old secret. It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol). Name Gravity Color Southern Comfort 0. It is smooth.-and perfect for creating his own signature drinks. Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa .97 Southern Comfort is a peach flavored bourbon liqueur.Ideal for re-vamping traditional old favourites . irresistible and uniquely different. This table list some common liquors. Tuaca has an intriguingly fruity flavour and a heavenly amber glow. Amber Once long ago during the golden age of Renaissance Italy. Enjoy Tuaca as a straight shot or a slammer. Louis. as Tuaca provides a distinct foundation for a comprehensive range of cocktails . Based on fine. It's also the barman's dream. The technique is simple. Tuaca 0. cask-aged brandy. and the lighter ones are layered carefully on top with the lightest one on top. Missouri. try it in your coffee or savour it on the rocks as an after dinner drink.and named it Tuaca. also known as a Pousse Cafe. with an exhilarating blend of vanilla and orange. along with their Specific Gravity that is the weight of the liquor relative to water.

It was then taken to Russia. orange liqueur. Kummel 1. It is aged on wood-barrels and has a red color. mildly bitter. while the green version is more popular nowadays. drier and more spicy than the yellow variant. Classic cocktails usually call for yellow Chartreuse. White Cointreau 1. It is made from a mixture of 130 different herbs.04 White Kümmel is a sweet. originally made by French Carthusian monks. colorless liqueur flavored with caraway seed. It is considered to be a high quality Triple Sec. according to the Dutch. flavored with the peel of sour and sweet oranges from Curacao and Spain. Kümmel liqueur was. and is not a "real" gin. and is aged on oak barrels.04 1.Chartreuse is an aromatic liqueur. cumin and fennel. Green Chartreuse gets its green color from the addition of chlorophyll. and it has become the accepted standard of kümmel quality for the past century. Peach liqueur Sloe gin 1. It is higher proof. It is lighter and sweeter in flavor and is lower proof than the green variant. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels. Peppermint schnapps Benedictine 1. green and yellow. Green Chartreuse 1.01 Green Yellow Chartreuse is made with the addition of honey.04 Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums). who is now the principal producer and consumer of kümmel. first distilled in Holland during the late 16th century by Erven Lucas Bols.04 White . and is colored pale yellow with saffron. Chartreuse come in two varieties.04 Cointreau is a clear.04 1.

A relative of the Cognac is the Armagnac. Greek brandy One famous Greek brandy is the Metaxa. keeping them colorless and . national drink of Chile. husks and stems of the wine production. the United States.Brandy 1. Brandy is not always distilled from the wine. They have a full flavor and are slightly sweet. It has a richer taste but less finesse than the Cognac. Some of them are Spain. Marc. are distilled from the remaining skins. Fruit brandies Most fruit brandies are made from fermented fruit mash (such as apples and pears). and grappa. Germany. Wine brandies The best known of all wine based brandies is the French Cognac produced in the Cognac (Charente) region of France. glass or clay containers. from France. Is is then are aged in wood containers. Portugal. Spanish brandy The Spanish brandies are a byproduct of the production of sherry. Several other countries than France produce brandies.04 Amber Brandy is a liquor distilled from wine (brandy) or fermented fruit juice (fruit brandy). The name "brandy" comes from the Dutch brandewijn. but other sugar-poor fruits not capable of fermentation (such as raspberries and blackberries) can be soaked in neutral spirits and then re-distilled. which contributes flavor and color. South American brandy The best known South American brandy is the Pisco. Greece. from Italy. They are not always aged and have a light yellow color (if any). It is distilled from red grapes. Italy. Most fruit brandies are aged in steel. sweetened and flavored with herbs. meaning "burned wine". Chile and Peru.

Brandy from pomaceous fruits This is fruit brandy made from apple and pear. Midori was launched in the United States in 1978. Midori can be found in more than 30 countries around the world. Today. Within the general category of fruit brandies. A must or cider is made from the fruit. black and red currant and cranberries. Midori has featured in several award winning cocktails in international . aged and then distilled. The alcohol and berries is then distilled. This produce a raw distillate with high alcohol content. Brandy from berries Most berries have too little fruits to ferment properly. Midori melon liqueur 1. Although originally from Japan. As well as adapting itself to traditional recipes. with Australia as the currently most successful market. strawberries. Brandy from stone fruits The most important stone-fruit brandy is kirschwasser made from sweet or sour cherries. Midori has been produced in Mexico by Suntory since 1987. The best known apple brandy is Calvados. a distinction is made between distillates from pomaceous fruits. The best known berry-brandy is the raspberry brandy. stone fruits and berries. Fruit brandies are either served neat as an aperitif or used in mixed drinks.clear.05 Green Midori is a bright green. Fruit brandy served neat should not be chilled. and are soaked in neutral spirits which absorbs the flavors. blackberries. at New York's famous Studio 54 Nightclub. The distillate is then diluted with water and sometimes aged on casks. Midori's versatility also extends to original cocktails. sweet Japanese honeydew melon flavored liqueur produced by Suntory. but brandies are also made from bilberries. Other popular stonefruit brandies are plum brandy and apricot brandy.

Each bottle of Rock and Rye has a chunk of rock candy in it.06 1.championships. Rock and Rye 1.06 Yellow Chartreuse 1.08 Drambuie is a golden liqueur. Campari 1. Green Chartreuse gets its green color from the addition of chlorophyll. green and yellow.06 1. and is colored pale yellow with saffron. It is higher proof. originally made by French Carthusian monks. Apricot brandy is the generic term for a brandy distilled from apricots.05 Amber Apricot brandy Blackberry brandy Cherry brandy Peach brandy 1. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. . It is lighter and sweeter in flavor and is lower proof than the green variant. Drambuie 1. and is aged on oak barrels. but a sweet Campari is also available.06 Yellow Chartreuse is an aromatic liqueur. Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits. bittersweet flavor. but it is also consumed without a mixer and used in some cocktails. drier and more spicy than the yellow variant. Chartreuse come in two varieties.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. based on Scotch whisky and sweetened with heather honey and flavored with different herbs. It is made from a mixture of 130 different herbs. Sweet brands are also known as apricot liqueur. with a citrus overtone. Yellow Chartreuse is made with the addition of honey.06 1. while the green version is more popular nowadays. Classic cocktails usually call for yellow Chartreuse. Campari is often mixed with soda and ice. Regular Campari has an astringent.

Many distilleries produce their own amaretto.Frangelico 1. it here means "triple distilled". Amaretto di Saronno. It can also be mixed with tonic or soda water. with small variations in bitterness.09 1. The original liqueur. Blue and green Curaçao are often used to provide color to mixed drinks.10 1. clear orange-flavored liqueur. All variants have the same flavor. One generic brand is De Kuyper Triple Sec (image of bottle to the left). In addition to the generic brand Triple Sec.09 While triple sec usually would mean "triple dry".08 The Frangelico taste is achieved by infusing toasted hazelnuts in alcohol and water. then distilling the result. green (Green Curaçao) or left clear (White Curaçao). Triple sec 1. Other ingredients are added . Curaçao. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. Frangelico is most frequently drunk either straight.10 Brown Amber Dark red Light brown Liqueur made from apricots. vanilla berries.08 Orange Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). .09 1.including toasted cocoa. Italy. Orange Curacao 1. though it's often made with apricot pits kernels. hails from Saronno. Cointreau. toasted coffee. Usually known as apricot brandy. White Triple sec is a strong. Tia maria Apricot liqueur Blackberry liqueur Amaretto 1. but not cloying.before further blending and maturing in oak casks. and Grand Marnier are also triple secs. chilled or over ice. rhubarb root and sweet orange flowers . Amaretto is a liqueur with a distinct flavor of almonds. blue (Blue Curaçao). It is sweet.

14 Dark brown Yellow .11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). Galliano. on the rocks or used as a mixer. vanilla pods. It is flavored with various herbs.11 Golden yellow Green Crème de Menthe 1. including anise. green (Green Curaçao) or left clear (White Curaçao). There is no noticeable flavor difference between the two. It come in two versions. Crème de Menthe is a very sweet mint flavored liqueur. When a recipe calls for creme de menthe. Parfait d'Amour.12 Red Parfrait d'Amour 1. blue (Blue Curaçao). giving it an unique taste. the white variant is usually the correct to use.14 1. green and white (clear). the white variant is usually the correct to use. All variants have the same flavor. Blue Curacao 1. Cherry liqueur 1.12 Dark red Galliano 1.12 Green White Crème de Menthe 1. almonds and rose petals.13 Violet Coffee liqueur Crème de Banane 1. or just Parfait Amour. and a subtle hint of vanilla. also known as Liquore Galliano. is a violet liqueur with a delicate and soft flavour of rose petals and orange. green and white (clear). is a sweet. with small variations in bitterness. yellow Italian herbal liqueur. There is no noticeable flavor difference between the two. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao.In English the name Parfait Amour means 'Perfect Love'.12 White Strawberry liqueur 1. It come in two versions. Crème de Menthe is a very sweet mint flavored liqueur. Blue and green Curaçao are often used to provide color to mixed drinks. It's aromas and flavours are obtained from Curaçao orange peel.Usually served straight. flowers and spices. licorice and vanilla. When a recipe calls for creme de menthe.

jaundice. It dates back to the 16th century. often scented with vanilla. sweet. first produced by monks in France as a cure for snakebites. Crème de Cassis 1. It exists in two different variations: Dark crème de cacao is dark brown. which is usually sweeter and more syrupy. This cordial works well in pousse-cafés and some cocktails. but is most commonly mixed with just vermouth. the white variant is usually the correct to use. often scented with vanilla. It exists in two different variations: Dark crème de cacao is dark brown. It is different from chocolate liqueur. Crème de Almond Crème de Noyaux Anisette 1. If a recipe calls for just crème de cacao. colorless form of the same liqueur.17 1. while White crème de cacao is a clear. It is different from chocolate liqueur. which is usually sweeter and more syrupy.14 White Dark brown Kahlua 1.16 1. and wretchedness.flavored liqueur. colorless form of the same liqueur. or soda water. black currant-flavored liqueur. White Crème de Cacao 1. white wine.18 Beer .15 Kahlua is a Mexican coffee liqueur with herbs and vanilla.17 Bright red White Crème de cassis is a blood-red. the white variant is usually the correct to use. while White crème de cacao is a clear. If a recipe calls for just crème de cacao. Crème de cacao is a cacao (chocolate bean) flavored liqueur.

Serving Beer
Beer should be served at correct temperature for maximum enjoyment.
• • • • Lager beers should be kept in the refrigerator before serving at 9°C/48°F. The light American and Australian lagers should be server at a lower temperature of 6°C/42°F. Ales should never be over-chilled, or it will develop a haze and loose their fruity-flavors. 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.

Beer Glossary
This is a list of terms used when describing beers:
Abbey Commercial Belgian beers licensed by abbeys. Not to be confused with Trappist ales. Adjuncts Materials, like rice, corn and brewing sugar, used in place of traditional grains for cheapness or lightness of flavor. Ale The oldest beer style in the world. Produced by warm or top fermentation. Alt Dark brown top-fermenting beer from Düsseldorf. Alpha acid The main component of the bittering agent in the hop flower. Attenuation The extent to which brewing sugars turn to alcohol and carbon dioxide. Beer

Coffee and caffeine

Coffee Introduction
Coffee should never be merely the beverage at a meal. Coffee should be the center of any sit-down, if not the ONLY thing consumed. The odd doughnut or slice of cheesecake is allowed, though not preferred. Coffee must be drank from a porcelain mug, that must be larger than a dixie cup. The main reason that styrofoam and plastic just don't feel right, and more importantly, your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used. The mug must be large so that you do not need to refill it too frequently, and so that stirring may properly take place without spillage. Stirring occurs in very distinct stages. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. Over ambition at this stage will cause spillage over the side-- something to avoid and to caution beginners of. Next, the cross-stroke, with follows a chord form one side of the mug to the other, passing roughly through the mug's geometric center, and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar, or at least stirs up the sediments. Finally the removal. The spoon should be tapped lightly on the rim of the mug, two or three times to knock off any large drops. DO NOT lick spoon to remove final drops. Spoon will leave a stain where ever you place it, so place it accordingly. Companionship is the most overlooked part of drinking coffee. At its finest coffee is never consumed alone. However the proper companion is important. They should not talk too much, nor require that you talk too much. Talking limits one's ability to savor the moment and the brew. If silences are embarrassing between you and someone, do not drink coffee with them. If looking blankly at someone, or if being looked blankly over a mug bothers either of you, do not drink coffee together. Never drink coffee with someone drinking tea -- they are COMPLETELY INCOMPATIBLE experiences. Coffee should be strong. Hot, brown colored water does not coffee make. But this does not mean it should taste like kerosene -- coffee should be smooth, almost like melted, unsweetened chocolate. There is no such thing as good instant coffee. Nor will decaffeinated coffee ever hack it. Also, sugar should always be used to sweeten -- never some artificial placebo. How much fat can one lump of sugar slap on your thighs? -- use the real stuff, because deep down you know nothing tastes the same. And finally where to go with the perfect companion to drink this, hopefully, not completely repulsive cup of something they're calling coffee. The place must exist cafe style. Lots of small tables. Little organization. There should be a light buzz of conversation around you. Enough indistinct noise to cover the sound of you breathing, but not enough to cover the "clinks" of the removal stage of stirring. Well lit. Airy. Coffee is a private experience that can only be properly appreciated in a public place. If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. Always exhale after finishing a cup and enjoy the heat and flavor of your breath. Lastly, if you are a man, then remember that just because your well- sized, porcelain mug has a handle doesn't mean you have to use it. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore- and middlefinger, with the ringfinger draped around the handle so that you know where it is and don't bop yourself in the nose with it, and drink from the mug that way. Women must always use the handle, and putting two fingers through the hole is allowed. Sexist as it may sound, women and men approach coffee and food in general in different manners, ie, civilized versus "what's the extra fork for?".

Coffee tasting

malty (cereallike). The basics Flavor. fruity. rounded. and sweet spice-like qualities. such as floral. Mellow is a term for well balanced coffee of low-to-medium acidity. Acidity is the brisk. 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.grown Latin American coffee is often described as mild. Carried to an extreme. carbony (for dark roasts). This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. and body are the three fundamental tasting terms. snappy quality which makes coffee refreshing and palate cleansing. Acid is not the same as bitter or sour. delicate flavor. Body is the tactile impression of the weight of the brewed beverage in the mouth. lively quality of all high-grown coffees. that may also be called mellow or sweet. Soft describes low-acid coffees such as Indonesians. and refers only to the smell of coffee grounds. Aroma is often distinctive and complex. Bland is the pale. Terms used to describe aroma include: caramelly (candy or syrup-like). You'll recognize it as the familiar smell of "truck stop" coffee. and some of the more esoteric terms may be a little difficult to decipher. Fine. medium and full. Exotic refers to a coffee with unusual aromatic and flavor notes. Acidity is the sharp. earthy can become dirty. Bitter is a basic taste perceived primarily at the back of the tongue. through light. spicy. to buttery or even syrupy in the case of some Indonesian varieties. chocolaty. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). Coffees from East Africa and Indonesia often have such characteristics. Dark roasts are intentionally bitter. floral. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. acidity. It is also a coffee trade term for any arabica coffee other than those from Brazil. "of the earth" taste of Indonesian coffees. insipid flavor often found in low-grown coffees. and has nothing to do with objective pH factors. Earthy is often used to describe the spicy. Bitter is not a synonym for sour. It may range from watery and thin. Flavor is the total impression of aroma. Other useful terms Aroma is the odor or fragrance of brewed coffee. . Briny is a salty sensation caused by application of excessive heat often brewing. berry. high. Mild denotes a coffee with harmonious. acidity and body. It can be used in a general sense ("this coffee is flavorful"). but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). as in the case of the cheap filler coffees used in commercial blends. rich (over-used). herbal.

falls within this Latin American range of taste and aroma. East African coffees are unique and under-appreciated. Each region has common characteristics that you can learn to recognize. racy nuances of flavor and aroma. Winy is a desirable flavor reminiscent of fine red wine. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. This group includes Estate Java. a blend might play . such as Guatemala Antigua. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. Papua New Guinea and Sulawesi. like wine grapes. Costa Rica Tres Rios. and often possessing earthy and exotic taste elements. or to the relative proportion of coffee solubles to water in a given brew. and is characteristic of lightroasted coffees. to the smoky tang of Italian Roast. free from defects and harsh flavors. Coffee families Central and South American coffees are generally light-to-medium bodied. Usually fullbodied and smooth. get much of their flavor from the specific growing conditions and preparation methods of each producing region. almost fruit-like in nature. In popular use. Typically. These coffees are found in the morning cup of nearly every professional coffee taster. A fine high-grown Costa Rican coffee is frequently tangy. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. Sweet is used as a general term for smooth. are almost peppery. It can be a defect or a positive attribute. and denotes odd. Coffees. Wild describes a coffee with extreme flavor characteristics. Others. it's often the assertive flavor of darkroasted beans. The contrast between fruit-like acidity and smooth body creates flavor interest. In fact. These are the most popular varieties Starbucks sells.Sour is a primary taste perceived mainly on the posterior sides of the tongue. This category includes coffees like Colombia. and their balance and consistency make them the foundation of good coffee blending an well. varietal-quality coffees in each dark roast blend. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. a coffee which nearly always exhibits such flavors. Guatemala Antigua and Mexico. with clean lively flavors. to the pungent roastiness of French Roast. The textbook example is Ethiopia Harrar. caffeine is actually highest in bland canned coffees. and typically are medium-to-full bodied. related to wininess. Sumatra Boengie. Some Indonesian arabicas. though geographically a product of the Pacific islands. Strong technically refers to the degree of presence of various taste defects and virtues. Kona. especially aged coffees. evoke an association with sweet spices like cardamom. Spicy refers to an aroma or flavor reminiscent of a particular spice. Tangy is a darting sourness. low in acidity. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. palatable coffee. Coffee flavor and aroma may be classified according to geographic origin. from the caramel spice of Espresso. due to the large percentage of high-caffeine robusta coffees they typically contain. The category includes Kenya. Kenyan coffees are a classic example of winy coffee flavor. Blends combine varietal tastes to create greater complexity and completeness. The difference at Starbucks is using specific. It is also incorrectly associated with high caffeine content.

is high art. brewed Decaffeinated. Some find the effects of too much caffeine unpleasant. seeking an overall flavor that is greater than the sum of its parts. Caffeine in various beverages BEVERAGE Coffee (5-oz. brands Brewed. flavorless decaffeinated blends sold in supermarkets. The coffee information is reproduced from a brochure available at Starbucks. acidity and aroma. imported brands Instant Iced (12-oz. at its best. harmonious in body. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz. drip method Brewed.) Baker's chocolate (1 oz. or one of three others they have put out for coffee education. US. Modulo typos. serving) 58. in regular and dark roasts. using premium quality beans to create a balanced brew. We are proud to offer a complete selection. Some roasters use the opportunity to dump low-grade filler coffees into the mix.off Central American acidity with Indonesian smoothness. Whatever the reason.) Milk chocolate (1 oz. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability.6 45. major U. both in water and traditional processes. to "extend" the blend along with their profit margins. you can call them at 1-800-445-3428 (USA). Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. percolator Instant Decaffeinated. as well.0 52. cup) Chocolate milk beverage (8 oz.4 . Blending. instant Tea (5-oz. we blend according to taste. except a long description of the >30 types of coffees you can buy from Starbucks is left out. At Starbucks.) MILLIGRAMS CAFFEINE Average Range 115 80 65 3 2 40 60 30 70 4 5 6 20 26 4 60-180 40-170 30-120 2-5 1-5 20-90 25-110 25-50 67-76 2-20 2-7 1-15 5-35 26 4 SOFT DRINKS BRAND Sugar-Free Mr. semi sweet (1 oz. offering a unity in diversity which few straight coffees can match.S. cup) Brewed. others are looking for a hot cup to enjoy before bedtime. cup) Brewed.) Chocolate-flavored syrup (1 oz. If you want a copy of this brochure.8 54.8 46. or spice up a delicate varietal with the tang of a dark roast.) Dark chocolate. glass) Cocoa beverage (5-oz. the information here is verbatim.6 44.8 45.

that must be larger than a dixie cup. so place it accordingly. or at least stirs up the sediments.4 40. How much fat can one lump of sugar slap on your thighs? -. almost like melted. Coffee should be the center of any sit-down. if not the ONLY thing consumed. Spoon will leave a stain where ever you place it. Coffee should be strong. with follows a chord form one side of the mug to the other. 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. Also. Never drink coffee with someone drinking tea -. Next.something to avoid and to caution beginners of.4 38. unsweetened chocolate. Companionship is the most overlooked part of drinking coffee. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used. Finally the removal. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. But this does not mean it should taste like kerosene -. and so that stirring may properly take place without spillage.use the real stuff.0 31. .0 36. sugar should always be used to sweeten -. passing roughly through the mug's geometric center. Pepper Diet Dr.4 36. DO NOT lick spoon to remove final drops.Shasta Cherry Cola Shasta Diet Cola Mr. and more importantly. Over ambition at this stage will cause spillage over the side-.0 36. The odd doughnut or slice of cheesecake is allowed. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion. Coffee must be drank from a porcelain mug.0 36. nor require that you talk too much. Stirring occurs in very distinct stages.2 30. They should not talk too much. At its finest coffee is never consumed alone. PIBB Dr. brown colored water does not coffee make. though not preferred. do not drink coffee with them. Nor will decaffeinated coffee ever hack it. There is no such thing as good instant coffee.0 36. Talking limits one's ability to savor the moment and the brew.coffee should be smooth.0 1.6 38. The spoon should be tapped lightly on the rim of the mug. or if being looked blankly over a mug bothers either of you. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center.4 38. do not drink coffee together.8 39.4 44. The main reason that styrofoam and plastic just don't feel right. because deep down you know nothing tastes the same. The mug must be large so that you do not need to refill it too frequently.never some artificial placebo.6 39. However the proper companion is important.they are COMPLETELY INCOMPATIBLE experiences. the cross-stroke.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal. Hot. two or three times to knock off any large drops. If silences are embarrassing between you and someone. If looking blankly at someone.

sized. The place must exist cafe style. and refers only to the smell of coffee grounds. Bitter is not a synonym for sour. The basics Flavor. acidity. Airy. Enough indistinct noise to cover the sound of you breathing. rich (over-used). This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. malty (cereallike). It can be used in a general sense ("this coffee is flavorful"). civilized versus "what's the extra fork for?". Acidity is the sharp. Dark roasts are intentionally bitter. lively quality of all high-grown coffees. carbony (for dark roasts). and has nothing to do with objective pH factors. medium and full. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore. Lastly. Underextracted coffee (made with too . snappy quality which makes coffee refreshing and palate cleansing. then remember that just because your well. if you are a man. but not enough to cover the "clinks" of the removal stage of stirring. Women must always use the handle. Acidity is the brisk. ie. Terms used to describe aroma include: caramelly (candy or syrup-like). not completely repulsive cup of something they're calling coffee. Bland is the pale. and putting two fingers through the hole is allowed. Coffee is a private experience that can only be properly appreciated in a public place. rounded.And finally where to go with the perfect companion to drink this. Sexist as it may sound. acidity and body. and some of the more esoteric terms may be a little difficult to decipher. and body are the three fundamental tasting terms. herbal. and drink from the mug that way. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). There should be a light buzz of conversation around you. Body is the tactile impression of the weight of the brewed beverage in the mouth. Lots of small tables. women and men approach coffee and food in general in different manners. Bitter is a basic taste perceived primarily at the back of the tongue. chocolaty. spicy. It may range from watery and thin. Flavor is the total impression of aroma. to buttery or even syrupy in the case of some Indonesian varieties. with the ringfinger draped around the handle so that you know where it is and don't bop yourself in the nose with it. hopefully. through light. Bouquet is a less frequently used term. Other useful terms Aroma is the odor or fragrance of brewed coffee. If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. floral. porcelain mug has a handle doesn't mean you have to use it. Aroma is often distinctive and complex. Well lit. Coffee tasting Coffee tasting terminology ranges from easily understandable to highly technical. insipid flavor often found in low-grown coffees. Always exhale after finishing a cup and enjoy the heat and flavor of your breath. Acid is not the same as bitter or sour. fruity.and middlefinger. Little organization.

berry. caffeine is actually highest in bland canned coffees. Spicy refers to an aroma or flavor reminiscent of a particular spice. You'll recognize it as the familiar smell of "truck stop" coffee. Wild describes a coffee with extreme flavor characteristics. as in the case of the cheap filler coffees used in commercial blends. earthy can become dirty. get much of their flavor from the specific growing conditions and preparation methods of each producing region. Coffee families Central and South American coffees are generally light-to-medium bodied. or to the relative proportion of coffee solubles to water in a given brew. Exotic refers to a coffee with unusual aromatic and flavor notes. like wine grapes. such as floral. and sweet spice-like qualities. palatable coffee. Fine.little coffee or too coarse a grind) is also bland. Coffee flavor and aroma may be classified according to geographic origin. that may also be called mellow or sweet. Sweet is used as a general term for smooth. It can be a defect or a positive attribute. almost fruit-like in nature. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. Coffees. Carried to an extreme. related to wininess. Sour is a primary taste perceived mainly on the posterior sides of the tongue. Coffees from East Africa and Indonesia often have such characteristics. In fact. These are the most popular varieties Starbucks sells. The contrast between fruit-like acidity and smooth body creates flavor interest. Mild denotes a coffee with harmonious. Some Indonesian arabicas. Soft describes low-acid coffees such as Indonesians. A fine high-grown Costa Rican coffee is frequently tangy. and is characteristic of lightroasted coffees. Others. a coffee which nearly always exhibits such flavors. Briny is a salty sensation caused by application of excessive heat often brewing. racy nuances of flavor and aroma. Earthy is often used to describe the spicy. Strong technically refers to the degree of presence of various taste defects and virtues. due to the large percentage of high-caffeine robusta coffees they typically contain. Kenyan coffees are a classic example of winy coffee flavor. Tangy is a darting sourness. The textbook example is Ethiopia Harrar. It is also a coffee trade term for any arabica coffee other than those from Brazil. It is also incorrectly associated with high caffeine content. In popular use. especially aged coffees. such as Guatemala Antigua. are almost peppery. delicate flavor. with clean lively flavors. Mellow is a term for well balanced coffee of low-to-medium acidity. Winy is a desirable flavor reminiscent of fine red wine. it's often the assertive flavor of darkroasted beans. "of the earth" taste of Indonesian coffees. and their balance and consistency make them the .grown Latin American coffee is often described as mild. Each region has common characteristics that you can learn to recognize. and denotes odd. evoke an association with sweet spices like cardamom. free from defects and harsh flavors. high.

from the caramel spice of Espresso. 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 . Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. Some roasters use the opportunity to dump low-grade filler coffees into the mix. offering a unity in diversity which few straight coffees can match. Papua New Guinea and Sulawesi. This category includes coffees like Colombia. in regular and dark roasts. a blend might play off Central American acidity with Indonesian smoothness. Whatever the reason. percolator Instant Decaffeinated. Usually fullbodied and smooth. If you want a copy of this brochure. brands Brewed. drip method Brewed. as well.foundation of good coffee blending an well. This group includes Estate Java. Blends combine varietal tastes to create greater complexity and completeness. These coffees are found in the morning cup of nearly every professional coffee taster. you can call them at 1-800-445-3428 (USA). Some find the effects of too much caffeine unpleasant. Blending. Costa Rica Tres Rios. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. except a long description of the >30 types of coffees you can buy from Starbucks is left out. to the pungent roastiness of French Roast. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. The category includes Kenya. at its best. The coffee information is reproduced from a brochure available at Starbucks. harmonious in body. The difference at Starbucks is using specific. and typically are medium-to-full bodied.S. At Starbucks. to "extend" the blend along with their profit margins. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. Guatemala Antigua and Mexico. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. instant Tea (5-oz. cup) Brewed. Typically. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. Sumatra Boengie. flavorless decaffeinated blends sold in supermarkets. both in water and traditional processes. and often possessing earthy and exotic taste elements. We are proud to offer a complete selection. or one of three others they have put out for coffee education. cup) Brewed. using premium quality beans to create a balanced brew. Modulo typos. falls within this Latin American range of taste and aroma. varietal-quality coffees in each dark roast blend. brewed Decaffeinated. Kona. though geographically a product of the Pacific islands. seeking an overall flavor that is greater than the sum of its parts. acidity and aroma. East African coffees are unique and under-appreciated. or spice up a delicate varietal with the tang of a dark roast. is high art. US. to the smoky tang of Italian Roast. the information here is verbatim. low in acidity. others are looking for a hot cup to enjoy before bedtime. major U. we blend according to taste. Caffeine in various beverages BEVERAGE Coffee (5-oz.

8 39.4 38. Pepper Diet Dr. 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.0 36.) 70 4 5 6 20 26 4 67-76 2-20 2-7 1-15 5-35 26 4 SOFT DRINKS BRAND Sugar-Free Mr.8 46.) Milk chocolate (1 oz.6 39.4 40.0 31.4 44. serving) 58.4 36.) Baker's chocolate (1 oz.Iced (12-oz.8 54.0 36.8 45. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr.) Dark chocolate.6 38.4 44.2 30.0 36.6 45.4 38. PIBB Dr. semi sweet (1 oz. cup) Chocolate milk beverage (8 oz.) Chocolate-flavored syrup (1 oz.6 44.0 1.0 36.2 A few words about making liqueurs . glass) Cocoa beverage (5-oz.0 52.

four racks were plenty enough (but why waste alcohol :-). This was convenient because I got the maximum of liqueur with minimal leftovers. Cover the jar again. Call this (very strong) fluid rack #1. So I took the berries. This means it is time to pour it off again.Berry (Tested on raspberries. Now you should know what proportions to mix the final product in. Place cleaned fruit into a jar. 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. What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. During the following steps you probably should avoid blemishing the fruit if at all possible. Note that no fermentation takes place here.Fruit Liqueurs Fruit Liqueur . Now we repeat the layering with sugar step (getting rack#3. With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. Let sit for a week or so. Start with fresh fruit. etc). Disposing of juice _not_ used in the final mix is left as an exercise to the reader (I had some sweet stuff left over and use it on ice cream). How much sugar is a bit difficult to say here. blackberries and a mix of both). After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted). 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 :-). too dry.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). Depending on the type of fruit the level of fluid may decrease. Here are the directions he gave me (for cherry liqueur): Fill a Jar with cherries. but layer it with sugar. This was rack#5. . The left over pulp can be used with ice-cream. Beware though . Now comes the fun part. threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. I used double distilled vodka (alcohol content probably about 55-65%). 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. and releases some of its juices. rack#4. Don't use too many friends or else you won't have any left after the tasting. call this rack #2. 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.all that happens is that the fruit soaks up the alcohol. too alcoholic. Each rack is sweeter and sweeter. Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on how they taste (too sweet. Note that this step is entirely optional. Add very strong alcohol just so it barely covers all of the fruit.I have decided to make liqueur also. Pour off the liquid. Replace the fruit in the jar. I usually tried to do my best to cover almost all of the fruit with _some_ sugar. Add alcohol to cover all the cherries. the cherries should have swelled and there should be less liquid in the jar.

M.Dr. Bibe's Anti-Hangover Tips . I.

worst of all. From this point on. almost back to normal! I couldn't believe how quickly I had gone from hangover hell to basically ok. we enter the mysterious realm of experimental preventives: The problem here is that all people are not alike in such things as size. 3. but your stomach will be in no mood for onions and peppers. what works for me may not work for you. Methods #1 & #2 apply to ALL people. You feel like the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again" declaration. and I knew I needed some food. That really should be in the forms of fruits/vegetables. Your mind gradually manages to reconstruct some sort of memory of some portion of the previous night's activities. This means doing the same things that you should've done in method #3 (it's really too late now. but.pumping all that alcohol and liquid through your body has effectively flushed away a significant supply of your storage of vitamins and nutrients. not dairy foods. You've just opened your eyes to find yourself crumbled into a collapsed mess. I deliberately tried it again. Maybe a little light pasta with a meatless. Since 99. Quick. something that isn't too tough on the already beat-up digestive system. A little understanding of what a hangover actually IS really comes in handy here. greaseless. if not nonexistent. but tomatoes are highly acidic. This came to me by pure accident. hopefully in a bed. I figured it was just a fluke. so your nerves are displaying the great Newtonian natural law of action/reaction by going into a relatively hypersensitive state. greasy junk. Citrus juices tend to bother the stomach too. not a habit I'd suggest. That way. 3.) So. Nervous shock .the alcohol has forced evaporation of a certain vital portion of the body's water. But I'll tell you what I've found to be a real miracle medicine for me .-D) on hangover cures. It was a basic Italian-American dish that included a tomato sauce (something like lasagne or spaghetti). But the next time I was in a similar situation. Cold gazpacho or a mild salsa may work too. one of the most pitiful demonstrations of bull$#!+ in all of human behavior). awake. etc. I was a suffering bastard one day following a night of revelry. What you need to do is take some restorative steps to begin a recovery process. 1. having done YEARS of research (. It also means trying to eat something that will help to replace the nutrients you've lost. so I can't explain that part. NOT fatty. In less than an hour after eating. Bananas are great for key vitamins. try it. but I found myself in a situation where I didn't really have any choice about the lunch that I'd been served. chemistry. I felt rejuvenated."hair-of-the-dog" acts to relax your shattered nerves and numb the pain in the head. But I offer these as good ideas to try when you've done what 89% of us do . So. is that more alcohol . there are certain definite DON'Ts: . next time. You'll be guaranteed to avoid hangovers for the rest of your life. It's a combination of a few physiological things: 1.Well. malnutrition . then the next best preventive measure is this: Never drink enough to get really drunk. A glass of V8 may be just the thing. chemicals which would stimulate natural defense systems. of course.9% of the people who are concerned with hangovers will never follow method #1. It means rest and as little nervous stimulation as possible. 2. hangovers will be rare. You need help. and it worked! This sort of explains half of the reason that a Bloody Mary is the standard morning-after drink. If you know you're going to be drinking a LOT of something. hopefully in somewhat familiar surroundings. but you're running seriously low on them now.tomatoes! Strange but true. but it can't hurt). said to hell with methods #1 & #2. but more alcohol is also a great step on the road to alcoholism. weight. Dehydration . metabolism. 2. tomato sauce.you're coming off the effects of a mild overdose of a depressant drug. here are my scientific findings: There is one preventive measure that is absolutely foolproof for every person in the world: Don't ever drink.namely. (The OTHER half.

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 . whiskeys. Oh. All of these sick sugary trendy drinks with cream of whatever.the end-result is almost always the same. (Raise your hand if you've ever even SEEN a real daiquiri. Don't mix a lot of different types of alcoholic drinks (liquor. right. then beer). dark rum). and basic novice drinkers (who will probably never drink again). Death without actually passing into the next world. cordials.) The combination of all of that sugar in the stomach with the mandatory alcoholic kick in the head . 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 . Yeah. and doughnut-flavored schnapps. (I STILL remember the sight of the sidewalk outside of a cheezy teen bar in Underground Atlanta back when they served 18-yr. and layers of nifty floating colored syrups and liquers. Loudon Wainwright wrote a song about this: Drinks before dinner and wine with dinner and after-dinner drinks Single-entendre Help me.) Most kids still have to learn the hard way.1. This is the classic mistake of high-school idiots. 2. Don't overdo it with colored liquors (red wine. Gag. 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.olds. Don't overdo it with sweet blended concoctions. Some people think it's a rite of passage to "adulthood". A cheap red wine hangover is absolutely THE WORST. please. Imitation raspberry-flavored margaritas and "daiquiris". 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. Gallons of Coca-Cola mixed with hard liquor. 3. then wine. dumb college undergrads. He took her.

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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