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Further topic include production and mixing of beverages and cocktails, bar management and operations.
Bar Equipment Care Of Glassware Cocktails Definition And Method List Of Cocktails Drink Making Procedures Decanting Of Wine A General Guide Wine With Food Wine Service Other resources Other Links
The range of equipment found in licensed bars today will vary according to the type of bar and the products they offer. But it is important to keep in mind that in order for equipment to function efficiently and provide for quality beverages, regular cleaning and maintenance is essential. The equipment found in bars today can be classified as: I). Major - that equipment which is usually large, electricity or as powered, fixed or permanent, and subject to mechanical break-down. II. Minor - that equipment which is usually smaller, manually operated, mobile and subject to regular replacement.
MAJOR BAR EQUIPMENT Furnishings - bar counter
- shelving - bar stools
MINOR BAR EQUIPMENT - Blenders
- Shakers and bar glasses - Manual spirit measures - Spirit pourers - Service trays - Glass racks - Drip trays - Cutting boards - Knives and utensils - Ice buckets - Ice crushes - Juicers - Stirrers - Ash trays - Glassware - Rubbish bins - Wine and beer bottle openers
- sinks - taps - beer tap (manual)
Refrigeration - fridges
- glass chillers - ice machine - bulk beer cooling system
- glasswashers - expresso machines - electric spirit dispensrs
- cash register - beer taps (electric)
Care of Glassware
Please ensure that all dirty glassware, particularly those used for cream or juice based drinks, are scrubbed over the bar, brush before being placed in glasswasher. Please ensure that all glassware is polished after it is washed and before being placed in racks on shelves. Please use glass polishing cloths only. Please ensure that all Glassware is placed into correct wire racks/shelves after washing. Do not mix different glasses in the same racks. NB: Beer Glasses: - Do not polish as dirt/lint particles may effect presentation of beer - Do not use beer glasses for juices, soft drinks etc., as sugar coats the inside of glass, affecting presentation of beer. Place any broken glassware in special buckets provided for safety and stock control purposes. Do not place coffee cups in glass washer as coffee particles block drainage. Ensure no glassware placed in glasswasher has straws or garnishes inside. Use a clean glass for each new drink. Use cold classes for cold drinks and hot glasses for hot drinks. Handle glasses by the base or stem, never the rim. This goes for full or empty, clean or dirty glasses. Never use cracked or chipped glassware. Discard immediately. Never use glass as an ice scoop as fingers can come into contact with ice and glasses can easily chip or break. Do not stack one glass into another as this can cause breakages. Use the correct glass for each type of drink to ensure that consistency, appearance and even taste are at their best.
Definition: Combination of liquor and mixers. Can also be non-alcoholic. This can be done in a variety of ways (see below). Recipes are carefully created to achieve the desired end result. Careful measurements should be used for consistency and cost controlThere are really only 5 basic methods of preparation Whilst there are literally thousands of different recipes there are really only 5 basic methods of preparation (some cocktails may employ more than one method All items are added one after the other into the glass in which the cocktail is served. As a general rule ice is placed first, then spirits/liqueurs, then any juices mixers. But always read recipe instructions first for any variations of this, e.g. Harvey Wallbanger. Similar to 'build' in that all ingredients are placed in the serving glass one after the other. But no ice is used and all ingredients are carefully poured (usually over the back of a barspoon) so they will sit on top of each other in distinct contrasting layers. They are usually served in shot glasses e.g. B-52. Some can also be flamed e.g. Flaming Lamborgiru. Ingredients are placed in a bar glass over ice and stirred quickly for a few
Strain 4. Shake Strain 5. Blend
seconds only. This chills the ingredients quickly without too much water content from the ice diluting the drink. It is then strained into a chilled serving glass and garnished, e.g. Martini. Ingredients are placed in either a conventional or American cocktail shaker with ice and shaken vigorously before being strained into a chilled glass. Showmanship is utilised here e.g. Grasshopper. Ingredients are placed in blender or vitamiser with ice and 'pureed' at high speed to blend all ingredients. This method is utilised where fruit and ice are integral components of the drink. The entire contents should be poured into the serving glass, e.g. Pina Colada Ingredients Banana Liqueur Kahlua Tia Maria Cream Banana Ice Kahlua Vodka Method Blend Glass Calada Garnish Banana slice freshly grated chocolate
Cocktail Name 30 ml 30 ml Bananarama 60 ml 1/2 30 ml 30 ml
Build over Ice
30 ml 120 ml 15 ml 2 drops 5 ml 30 ml 30 ml 45 ml 15 ml 5 ml 100 ml 1 4 drops
Vodka Tomato Juice Lemon Juice Tabassco Worcestershire Brandy Brown creme Cacao Cream Ice Brandy Grand Marnier Champagne Sugar Cube Bitters Ingredients White Rum Fruit Liqueur Lemon Juice
Build over Ice
Stick of celery & lemon slice
Shake and Strain
Standard Cocktail Sprinkle of nutmeg
Champagne Cocktail Cocktail Name
Champagne Flute Float 1/2 strawberry
30 ml 30 ml 15 ml
Garnish Apporopriate fruit segment
15 ml 15 ml
Shake and Strain
Standard Cocktail Cherry
Tom Collins Frangelico Brown Creme de Cacao Kahlua Cream Ice Gin Lemon Juice Fine Sugar Soda Ice Shake and Strain Standard Cocktail Freshly grated chocolate Build Highball Lemon slice .30 ml 45 ml Orange Juice Cream Ice Midori Melon Cointreau Lemon Juice Ice Midori Melon Blue Caracao White Rum Lemon Juice Pineapple Juice Bourbon Sweet Vermouth Bitters London Dry Gin Dry Vermouth Ice Tequila Cointreau Lemon Juice Shake and Strain Standard Cocktail Cherry in bottom of glass Japanese Slipper 30 ml 30 ml 30 ml Liquid Ecstacy 30 ml 15 ml 15 ml 15 ml 60 ml 60 ml 20 ml Build Over Ice Highball Melon and lemon slice Stir and Strain Standard Cocktail Cherry in bottom of glass Manhattan 4 drops 60 ml Stir and Strain Standard Cocktail Olive or Twist lemon Martini-Dry 10 ml Magarita 30 ml 15 ml 30 ml Shake and Strain Standard Cocktail Frost rim of glass with salt and lemon slice Pina Colada 30 ml 15 ml 30 ml 1 slice White Rum Malibu PineappleJuice Blend Colado Wedge of pineapple with leaves and cherry 30 ml 15 ml Tobleronie 15 ml 45 ml 30 ml 30 ml 1 tspn.
3. 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. Add heavy syrups last as they will sit at the bottom of the glass if placed first. as well as vintage ports can contain naturally forming tannin and tartrate deposits. -Pre-chill glasses before preparation to ensure drinks reach the customer cold -Wine. decanting allows for the wine to aerate or 'breathe'. 5. however. 6. There are differing opinions even amongst experts. Wipe down if spillages occur. most wines are made with immediate consumption in mind. 2. Keep glasses clean. Gather all equipment and ingredients before preparing drinks. They are therefore generally filtered quite considerably before bottling in order to remove tannin and tartrate deposits. These are referred to as sediment or crust which. because of their course texture and bitter taste. Purpose: The reason this takes place is two-fold. It will also help bring out the bouquet and flavour of the wine. Do not overfill glasses as they may spill. 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. 4. The length of breathing will vary depending on various factors such as the body. This results in softer. are best separated from the wine before serving. Use appropriate garnishes to enhance appearance of drinks. more easy-drinking wine styles. Below is a guide as to know how to make this task easier and ensure proper presentation: 1. Firstly. Secondly. (NB: drinks with ice wW begin to go flat soon). 7. bottled beer and soft drinks can be served early as their presentation is not affected. about the merits or otherwise of . Order of preparation is essential for Speed of service and presentation of beverages. Today.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. 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. Breathing exposes the wine to air thus allowing for certain unpleasant and volatile odours to dissipate and for any harsh tannins to soften. Set up all glassware first. certain full-bodied reds. both young and old. age and delicacy of the wine.
but in certain circumstances it may be beneficial. A wine service basket should then be used in order to keep the bottle horizontal not disturbing the sediment. suitably clothed decanter. chicken cold meats. wastage should be around 30-50mls. However. Wine with Food : A General Guide Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers. many would suggest that young wines. Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. savouries lighter seafood. white sauces. This is not common today as all traces of tartrates are generally removed through filtration before bottling. If done properly. The cork should be carefully removed. The neck of the bottle should be placed over a candle or white surface to allow the sediment to be more clearly detected whilst pouring. As aged wines are stored horizontally for some time. This is not always possible. remembering that they may be extremely soft and delicate if old. particularly those of substantial weight can benefit from decanting up to 4 hours before drinking. Older wines. side table or trolley.salads. appertisers. In some cases it may be preferable to pour the wine back into its original bottle after rinsing. being more delicate. Soup. seafood. White Wine : White wines are not often decanted. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. many benefit from as little as 20 minutes breathing. After the desired period of breathing the wine may be servered from the decanter. they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom. Procedure: Before decanting the appropriate equipment is necessary. Any residue from the cork should be wiped from the top of the bottle. particularly if a wine is ordered in a restaurant.breathing of wines. with or without funnel candle and matches corkscrew or waiter's friend servietteside plate for cork wine service basket for horizontally stored wines tastevin or tasting glass Decanting should be done in full view of the guest so he or she may observe the treatment of the wine. The wine remaining in the bottle along with the sediment should be discarded. mild Asian cuisine . Pouring of the wine from bottle to decanter requires patience and a steady hand. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. cold dishes .
Fill the glass to the appropriate level (120mls as a standard serve).Dry white wine Traminer and Gewurztramine Light red Stronger flavoured seafoodveal. Wine Service Wine by the bottle : 1. 9. Take bottle back to waiter's station or to ice-bucket. spicy dishes rich casseroles. 7. White wines before red wines.wine should be tasted as with the first bottle. Chilled wines before wines served at room temperature. Present wine to guest (person who ordered the wine) from the right. Desserts. game birds. 2. 4. Finish by topping up taster's /host's glass. style and vintage. The wine should be servered from the table so the guest can see the label. 11. Veal. fruit. Take order for wine. stronger flavoured seafood. ham. 10. 5. commence serving to other guests. place cork on plate for guest to inspect. . . If red wine. If there is a re-order of the same wine the glass does not have to be changed. Wine by the Glass : If a guest orders a glass of wine from the wine list. Lighter bodied wines before fuller bodied wines. Medium to full bodied Dry reds Dessert wines Sweet fortified wines Order Of Service Dry wines before sweet wines. stating -winery. lighter casseroles. keeping bottle upright at all times. coffee. filling up glasses 1/2 to 2/3 only. Hard or stronger cheeses. heavy rich sauces. 3. White wines with entree. Present Wine List (after meals have been ordered) to the host. Suggest re-order of another bottle of wine and repeat procedure . 6. dried fruit and nuts. 8. red wine main course. hard or strong flavoured cheeses. Open wine at the table. pork cream and light cheeses Spicy Asian dishes. ensure you getspecific brand and variety right. light flavoured cheeses. allowing sufficient time for selection. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label facing guest while tasting. red sauces Richer red meat dishes. pork. The bottle is then returned to the bar. Young wines before older wines.new glasses should be offered to all guests. lamb. If guest approves. Continously top up guest's glasses to appropriate level until bottle is empty.
PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RUM RUNNER 2 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY/ BANANA DAIQUIRI 2 1 1 8 OZ. OZ.RHUMBERO Rum Flavor Coctails and Drinks CARIBBEAN COCKTAIL 2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (15 OUNCE) 3 OZ. BLEND BANANA DAIQUIRI MIX ICE BLEND & SERVE IN COCKTAIL GLASS MANGO DAIQUIRI 2 OZ.) . PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PASSION FRUIT DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. PREMIUM BLEND RHUMBERO OZ. PREMIUM BLEND RHUMBERO 2 OZ. OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (10 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. PREMIUM BLEND RHUMBERO 3 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PINEAPPLE DAIQUIRI KEY LIME PIE 2 2 2 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO P. ICE BLEND & SERVE IN COCKTAIL GLASS LIME DAIQUIRI RASPBERRY DAIQUIRI 2 OZ. PREMIUM BLEND MARGARITA MIX SCOOPS VINILLA ICE CREAM OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND CARIBBEAN MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (10 ounce) 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 12 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. OZ. B STRAWBERRY DAIQUIRI MIX P. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ.
ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. 3 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND CAFFE' ROYALE 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (15 OUNCE) PEACH DAIQUIRI 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (10 OUNCE) 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY COLADA MANDARIN DAIQUIRI RUM RUNNER 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 1 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 8 OZ. PREMIUM BLEND PEACH MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 1 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 12 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND MANDARIN MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS CAFFE' COLADA . PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (15 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND PIñA COLADA MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RASPBERRY DAIQUIRI PASSION FRUIT DAIQUIRI PINEAPPLE DAIQUIRI 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ.2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 12 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ.
CAFFE' ROYALE 1 OZ. RHUMBERO TOP WITH COLA GARNISH WITH LIME WEDGE FILL GLASS WITH ICE 4 OZ. GINO'S PREMIUM BLEND MOJITO MIX 4 OZ. P. PREMIUM BLEND BANANA DAIQUIRI 2 SCOOPS OF VANILLA INC CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE OF BANANA TREASURE ISLAND 2 OZ. P.B. PINEAPPLE JUICE 1 OZ. PREMIUM BLEND TEQUESTA 1 OZ.DIRTY BANANA 2 OZ. PIÑA COLADA MIX SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY CUBA LIBRE CARIBBEAN RUM PUNCH SAOCO-RON CON COCO 4. RHUMBERO TOP WITH SELTZER WATER SHAKE WELL GARNISH WITH MINT LEAF AND LIME WEDGE FILL GLASS WITH ICE 4 OZ. PIÑA COLADA MIX 1 OZ. SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY › GO TO TOP TEQUESTA Tequila Flavor Cocktails and Drinks MARGARITA MARGARITA (TRADITIONAL) 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS NOTE: Use hurricane glass for the following: MOJITO HURRICANE FILL GLASS WITH ICE 2 OZ. PREMIUM BLEND PIñA COLADA MIX 1 OZ.GINO'S PB HURRICANE MIX 4 OZ RHUMBERO SHAKE WELL GARNISH WITH ORANGE SLICE AND CHERRY FILL GLASS WITH ICE 2 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. PREMIUM BLEND RHUMBERO 1 OZ. PREMIUM BLEND RHUMBERO 1 OZ.OZ RHUMBERO 1-TABLE SPOON OF SUGAR FILL GLASS WITH ICE AND TOP OF WITH COCONUT WATER . GRENADINE 1 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. ORANGE JUICE 1 OZ.C. RHUMBERO 2 OZ. ICE . PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ.
BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH LIME SLICE STRAWBERRY MARGARITA 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND TEQUESTA 2 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS CARGISH WITH PEACH SLICE PEACH MARGARITA RASPBERRY MARGARITA 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 . SERVE 2 OZ TEQUESTA 1 OZ PREMIUM BLEND TRIPLE SEC 2 OZ. ADD GRENADINE . PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 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 TRIPLE SEC 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND PEACH DAIQUIRI MIX 8 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS RIM GLASS WITH SUGAR GARNISH WITH STRAWBERRY 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. ICE (1 scoop) BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH A RASPBERRY 2 OZ. PREMIUM BLEND TEQUESTA 2 OZ. PINEAPPLE JUICE 1 OZ ORANGE JUICE SHAKE INGREDIENTS EXCEPT GRENADINE . PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND TEQUESTA 1 OZ. TEQUESTA 1 OZ GRENADINE FILL GLASS WITH ORANGE JUICE ADD GRENADINE DO NOT STIR . PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ.
KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY BLOODY CAESAR KLIR & CRANBERRY 2 OZ. TEQUESTA 3 OZ. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN . 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. TEQUESTA 1 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.GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 OZ. PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 OZ. HEAVY CREAM 8 OZ. CRANBERRY JUICE STIR & STRAIN ORANGE PEEL GARNISH SCREWDRIVER 2 OZ KLIR SERVE IN HI BALL GLASS WITH ICE TOP WITH ORANGE JUICE 2 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY COSMOPOLITAN COCKTAIL GLASS CHILLED 2 OZ. KLIR 1/2 OZ. PREMIUM BLEND TRIPLE SEC 1/2 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ.
ORANGE JUICE 1 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 OZ. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. CRANBERRY JUICE SERVE OVER ICE MUDSLIDE . PEACH ROYALE 2 OZ. GINO'S MELON BALL 1 OZ. CHILLED 2 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 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.WHITE RUSSIAN 2 OZ. KLIR 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. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ. KLIR 1 OZ. KLIR 1 OZ. KLIR 2 OZ. RASPBERRY ROYALE 2 OZ.
2 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX.KING GEORGE (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT OVER ICE TOM COLLINS .KLIR COLLINS 2 OZ. PIÑA COLADA MIX 8 OZ. SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 OZ. RASPBERRY ROYALE 1 OZ. ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS.B. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE. ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ. PINE APPLE JUICE 1 OZ. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P. KLIR IN HI-BALL GLASS TOP WITH TONIC . KLIR 2 OZ. KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR .OZ. KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE KING GEORGE MARTINI KING GEORGE Gin Flavor Coctails and Drinks MARTINI 4 OZ . 3 OZ. KLIR 3 OZ. KLIR 3 OZ. SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3. GINO'S MUDSLIDE MIX 8 OZ. MELON BALL SHAKE GARNISH AND SERVE . 4 OZ.
B. LIME JUICE ADD TO SHAKER WITH ICE . SIR WILLIAM IN A 7 OZ. GRENADINE IN SHAKER WITH ICE ADD SWEET AMD SOUR MIX TO THE TOP . GARNISH WITH ORANGE SLICE 3 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. SIR WILLIAM 1 OZ. KING GEORGE SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX SHAKE GARNISH WITH ORANGE SLICE AND CHERRY 3 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. TOP WITH RASPBERRY ROYALE AND GARNISH WITH CHERRY SIR WILLIAM Whisky flavor Cocktails and Drinks SEVEN & SEVEN SIR WILLIAM & COKE 2 OZ.GIMLET 3 OZ. SIR WILLIAM 1 OZ. KING GEORGE 1 OZ. SWEET & SOUR MIX IN A 7 OZ. KING GEORGE 3 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY TEA DOWN HOME PUNCH 2 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 2 OZ. SIR WILLIAM 1 OZ. KING GEORGE IN A HIGH BALL GLASS FILLED WITH ICE TOP WITH ORANGE JUICE . SWEET & SOUR MIX IN A 7 OZ. KING GEORGE IN HIGH BALL GLASS FILL WITH ICE AND TOP WITH TONIC WATER GARNISH WITH LIME WEDGE 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. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY LEMONADE 2 OZ. P. SIR WILLIAM IN HI BALL GLASS FILL WITH ICE AND TOP 7 UP GARNISH WITH LIME 2 OZ. SHAKE AND SERVE. SHAKE AND STRAIN INTO ROCK GLASS GARNISH WITH LIME WEDGE 3 OZ. PEACH ROYALE . KING GEORGE 1 OZ.
RHUMBERO 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 . P.COCKTAIL IN A CHAMPAGNE FLUTE (Glass) 2 oz. SIR WILLIAM 2 OZ. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS BAHAMA MAMA FUZZY NAVEL GODFATHER . SWEET & SOUR MIX COMBINE OVER ICE SHAKE WELL SERVE . TEQUESTA 1 OZ.MANHATTAN (DRY) 1 OZ. ORANGE JUICE 1/2 OZ. SWEET & SOUR MIX 1 OZ. HEAVY CREAM COMBINE ALL INGREDIENTS SHAKE OVER ICE STRAIN AND SERVE STRAIGHT UP. 4 OZ. BLEND PREMIUM BLEND 1 OZ GINO'S PIÑA COLADA MIX 1 OZ ORANGE JUICE 1/2 OZ GRENADINE BLEND AND STRAIN OVER CRUSHED ICE IN A COLLINS GLASS 2 OZ PEACH ROYALE 2 OZ KLIR 4 OZ ORANGE JUICE OVER ICE IN COCKTAIL GLASS AND FILL WITH ORANGE JUICE 2 OZ. DARK CREAM DE CACAO 1 OZ. SPECIALTY COCKTAILS LONG ISLAND ICE TEA IN A HURRICANE GLASS FILL GLASS WITH ICE AND ADD 2 0Z KLIR 1 OZ. RHUMBERO 2 OZ. TOP WITH A CHERRY 3 OZ SIR WILLIAM 2 OZ. SIR WILLIAM 1 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ SWEET & SOUR MIX TOP OF WITH COKE RASPBERRY/CHAMPAGNE . HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 3 OZ. SWEET VERMOUTH KEEP ALL SIR WILLIAM AND THE VERMOUTH CHILLED COMBINE AND STIR. GRENADINE IN A 7 OZ. GARNISH WITH LEMON AND A CHERRY WILLIAM SOUR WILLIAM ALEXANDER 3 OZ SIR WILLIAM 1 OZ.
PREMIUM BLEND RHUMBERO 2 OZ. GINO'S P. 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. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. CAFFE' ROYALE 1 OZ. P. CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 OZ.GODMOTHER 2 OZ. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM OZ. ICE . CREME DE CACAO DARK 5 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. 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. ALMANDINE ROYALE OZ. KLIR 2 OZ. BLEND PEACH DAIQUIRI 8 OZ. PEACH ROYALE 1 OZ. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 2 OZ. B. COCONUT CREAM 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM COOKIES & CREAM 2 OZ.
CAFFE' ROYALE FILL CUP WITH HOT COFFEE TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. PREMIUM BLEND TRIPLE SEC 3 OZ. PREMIUM BLEND TRIPLE SEC 6 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE.TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ALMANDINE 2 OZ. PEACH ROYALE SHAKE & STRAIN 2 OZ. GRENADINE 7 OZ. ALMANDINE ROYALE SHAKE & STRA VALIUM INTERNATIONAL COFFEES MEXICAN COFFEE 2 OZ. TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ROMANO CAFFE' ROYALE 2 OZ. GINO'S SWEET & SOUR MIX 3 OZ. PREMIUM BLEND KLIR 5 OZ.BLEND & SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM AND SLICED ALMONDS CONGA SHOT 1 OZ. CRANBERRY JUICE 20 OZ. RHUMBERO 1 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. SIR WILLIAM 1 OZ. PREMIUM BLEND KLIR 2 OZ. GRENADINE 18 OZ. RASPBERRY ROYALE FILL CUP WITH HOT CHOCOLATE AND TOP WITH WHIPPED CREAM 16 OZ. PREMIUM BLEND TEQUESTA 1 OZ. TOP WITH WHIPPED CREAM AN CINNAMON CAFFE' L' ORANGE . GINO'S SWEET & SOUR MIX 6 OZ. RASPBERRY ROYALE 1 OZ. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE . PALAZZO di CRISTALLO 1 OZ. GINO'S SWEET & SOUR MIX PROSACK HUG IN A MUG PANAMA RED PINK LEMONADE BETTER THAN SEX KAMANIWANA LAYA 1 OZ. ALMANDINE ROYALE SPLASH OF PINEAPPLE JUICE 1 OZ. CAFFE' ROYALE SHAKE & STRAIN 1 OZ KLIR 1 OZ. PREMIUM BLEND RHUMBERO 10 OZ. RHUMBERO 1 OZ. ALMANDINE ROYALE 1 OZ.
In large bowl. Serve with dipping sauces. PREMIUM BLEND TRIPLE SEC 1 OZ. Serve with fresh fruit. Refrigerate leftovers. combine ingredients.CAFFE' BERRY BERRY 2 OZ. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE.7-ounce) package Italian salad dressing mix In small jar with tight-fitting lid or bowl. Serve with tossed green salads. Quick Dijon Dipping Sauce (Makes about 1 cup) ½ cup Coco Real® Cream of Coconut ½ cup Dijon-style mustard In small bowl. Chill to blend flavors. TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. Serve with your favorite appetizers. beat ingredients until fluffy. Stir before serving. baking powder. Fry in hot oil until golden brown. Refrigerate leftovers. cream of coconut and flaked coconut. Coconut Shrimp (Makes 4 to 6 servings) 2 pounds medium raw shrimp. drain on paper towels. salt and baking soda. mix well. Zesty Coconut Cream Dressing/Dipping sauce (Makes about ¾ cups) ½ cup Coco Real® Cream of Coconut ¼ cup cider vinegar 1 (0. Coconut Lime Dip (Makes about 2 cups) 2 (8-ounce) packages cream cheese. coat with ½ cup flour. 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. softened ½ cup Coco Real® Cream of Coconut 3 tablespoons Lime Juice In small mixer bowl. 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 . TOP WITH WHIPPED CREAM AND CINNAMON COCO REAL . mix well. Stir in lemon juice. Refrigerate leftovers. combine remaining 1½ cups flour. Dip shrimp into batter. RASPBERRY ROYALE FILL CUP WITH HOT COFFEE. Refrigerate leftovers. mix well. fruit salads or with coleslaw. Premium Blend Rhumbero 1 cup ice Mix in blender until smooth. combine ingredients.CREAM OF COCONUT Piña Colada 2 ounces Coco Real® Cream of Coconut 2 ounces Pineapple Juice 1½ ounces Rum or 3oz.
Rating: 91% (of 1779 votes) . For caramel. Fill each ramekin with mixture.Rating: 91% (of 11963 votes) . for 25 minutes. Combine milk. refrigerate 4 hours or overnight. Cover. Serve chilled or at room temperature with chilled cooked shrimp. Add eggs and yolks.Rating: 91% (of 1018 votes) . coconut cream.Rating: 93% (of 206 votes) .1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl. whisk lightly.Rating: 91% (of 1261 votes) . coconut milk.Rating: 98% (of 65 votes) .Rating: 92% (of 132 votes) . crab cakes.Rating: 91% (of 334 votes) Bloody Mary recipe/cocktail Brandy Alexander recipe/cocktail Cosmopolitan recipe/cocktail Dry Martini recipe/cocktail Harvey Wallbanger recipe/cocktail Long Island Iced Tea recipe/cocktail Mai Tai recipe/cocktail Manhattan recipe/cocktail Margarita recipe/cocktail Mojito recipe/cocktail Pina Colada recipe/cocktail Rob Roy recipe/cocktail Screwdriver recipe/cocktail Sex on the Beach recipe/cocktail Singapore Sling recipe/cocktail Strawberry Daiquiri recipe/cocktail Tequila Sunrise recipe/cocktail Tom Collins recipe/cocktail Whiskey Sour recipe/cocktail LONG ISALND ICE TEA RESTERAUNT STYLE Vodka Margarita Tech N9ne Caribou Lou Springbok Sex On The Beach Buttery Nipple Shooter Malibu Bay Breeze Tequila Sunrise Blue Hawaiian Nuts and Berries . coconut cream 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. coconut milk 8 oz. Let toasted coconut infuse for 15 minutes. Add toasted coconut. Bring to a boil. #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 • • • • • • • • • • • • • • • • • • • . Cook. Coconut Shrimp . Score is out of 100. etc. mix well.Rating: 91% (of 653 votes) . Coconut Flan (Makes 12 custards) 8 oz. Take off flame and let cool. based on user votes.Rating: 97% (of 134 votes) . The Top 10 Drink Recipes at iDrink Criteria: The recipe must have been voted on at least 50 times in order to qualify. combine ingredients. then place ramekin in roasting pan filled half way with hot water. reduce and simmer 15 minutes. add sugar and water in medium sauce pot. chicken fingers. covered with foil. then whisk in lemon juice. Cook until amber color. ramekins and set aside. Pour caramel evenly in 4-oz. Strain milk mixture into a bowl. Refrigerate leftovers.
• White Russian recipe/cocktail The Newest 100 Drink Recipes #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 mushies mayhem Osama Gin Laden Sno Cone Hibiscus Tea GOONS Grenade Scottish Yoghurt Spice Suicide Bomb The Roach Blue Horizon What the eff? Flying Captain Straight Ass Gary's Laugh Thin Mint Shot black pearl kahlua blast beer margaritas Terry Tini Fruit Salad Fire On The Mountain Tequila Machine Glass Angel Slore slut & whore San Antonio Spur Shanghai Tea Marilyn Manson Jungle Juice Kansas Crunkster Mix Seven Drunken Pirates Grufferade Optimus Prime Nuts O' Doggy Uhh revised chocolate milk Screaming Orgasm #4 pink squirrell Virgin's Bedsheet John's Naked Again ANDREA'S JUNGLE JUICE Bobby & Whitney The Raphael The Allison apple vanilla vodka Canadian Comfort slow comfortable screw against a wall Palm Beach The Gweedo The Railroader Ryan Phillips Watermelon Fucker Tonya On The Beach Dirty Crane .
#52 #53 #54 #55 #56 #57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 Southwest Tokyo Tea irish scotchmen Blue Streak Pussy with Teeth fling The Black Dahlia Murder lake punch Heldic Hammer Cranberry Comfort Tech N9ne Caribou Lou pink pantie dropper Purple Armadillo Ozark Splash Chaquila The Blood of William Wallace Andes Candy Chainsaw Italian Orgasm Kena Correction from last weeks submission hell-hammer Raspberry Kamakazie The Magician Zinnia My Mojito Oran Ju Mang Mexican Sleepover Trash Can Lemonade Skinny Hairy Cherry tatted doc The Real Black Death Kena Super Dave Suprise super liquid cocaine JayPearl Johnny Wacker Lemonazi El Chupacabra cointreau and orange al a kazam Swampwater special Voodoo Meat Bucket Insomniac Martini Sambuca Milkshake Navel Lick The Original Recipe Navel Lick Mongolian Motherfucker #3 #2 #3 LONG ISALND ICE TEA RESTERAUNT STYLE Vodka Margarita Tech N9ne Caribou Lou .
#4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 #52 #53 #54 #55 #56 Springbok Sex On The Beach Buttery Nipple Shooter Malibu Bay Breeze Tequila Sunrise Blue Hawaiian Nuts and Berries Ultimate Mudslide Frozen Kahlua Mudslide Screaming Orgasm Shooter Horny Leprechaun Red Devil #3 Slow Comfortable Screw Against The Wall Malibu Sea Breeze Long Beach Sloe Comfortable Screw Against a Wall Slow Comfortable Screw Birthday Cake Shot Cafe Amaretto Eggnog Sweetie Baby Pineapple Bomber Blue MotherFucker Midori Sour Long Island Ice Tea Kamikaze White Russian Buttery Nipple Fuzzy Navel Jello Shots Irish Car Bomb Malibu and Pineapple Red-Headed Slut Green Apple Martini Captain & Coke Adios Mother Fucker Alabama Slammer Screwdriver Vodka And Orange White Russian Lebowski style Screwdriver Blue Lagoon Mind Eraser Tequilla Sunrise Jack and Coke 7&7 Flirtiny Vodka and Cranberry Scooby Snack Bay Breeze Blue Motorcycle The Only Tequilla Slammer Bahama Mama Surfer on Acid .
1. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO . Setting up a bar 4.The basics 1. Equipment 2.1. I. The inevitable 5. Cocktails . Calculate your blood alcohol level 5.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. Bibe's Anti-Hangover Tips 6. General Drink Recipes 4. The basics 1. M.2.4. Dr.3. Making liqueurs 5. Tips and Tricks 1. Mixing terms 1.2. Bar Measurements 2. Just for fun . Recipes 4.1.#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.2.1.Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr.
chopping board. jugs. Equipment Many different contraptions are manufactured for the making of cocktails.2. A Liquor Story 6. as we know and use the term.3. It is. as well: Ice bucket. and the other is metallic. It is up to you to decide exactly what your cocktail equipment should be. etc. . Coffee and caffeine 3. you will find that things like these are nice to have.2. however. Occasionally. is most often some sort of spirit. bowls. The reason the cocktail made it big in the happy '20ies. basically. such as knives. some can be definitely nice to have. cocktail sticks. I will use a standard jigger of 30ml (appx. and often also adds the color to the cocktail. especially in southern Europe and other places that are full of tourists. when producing and imbibing of alcohol was made illegal. or tequila. usually fitted with a built-in strainer. Thus. consist of two cones about the same size. • The second.6. The ingredients 3. mint twigs. and others. and the shaken cocktail is poured from either one. or even eggs or cream.3. was the prohibition. some sort of wine is being used as a base. the cocktail lost its popularity most places. the base. toothpicks. Absinthe FAQ 6. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. but cocktails. Cocktails usually consist of three different 'classes' of ingredients.2. the United States being the main exception. but glass jiggers are common. The History of the Cocktail Shaker 3. The last few years. the main flavoring. Punch Garnish 3. wine. In the recipes in the following articles. so if you use an American shaker. accommodating as always. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century. Glassware 2. whiskey. and still others are totally and utterly useless. Blue Curacao. You should also have access to ordinary kitchenware. First out of the essentials is the cocktail shaker. was first introduced by American bartenders in the 1920ies.3. • The third. Some of these are useful. as well.2. There are two basic types of shakers available. Measures. such as in many punches. the bartenders. The main flavoring is often such as Vermouth. a container which holds about half a liter. Most cocktails are also decorated in some way. Stocking your bar 3. the cocktail has reclaimed lost ground everywhere. In addition to the equipment mentioned above. American shakers. Jiggers are most often made of metal. etc. Common special flavorings include Grenadine. These cones are held together to form a closed container. electric blender. Gravity Chart 3. usually with fruit slices.5. however. corkscrews. You will also need stirrers (also known as swizzle sticks). fitted with a top which closes tightly around the upper edges of the container. like vodka. various fruit juices. The standard measurements of a jigger can vary widely. This top also has a smaller top. A collection of drinking games 6. One is often often made of glass. is added to enhance the taste of the base. 1 fl oz). using a separate strainer is a good idea. are also essential. or glass with a metal top. the special flavoring. Most American shakers do not have built-in strainers. also known as jiggers. but some things are essential. through which the shaken cocktail is poured. A European cocktail shaker is usually made out of metal. is added to bring out the aroma of the base and to modify its taste.1. • The first. Beer and beer terminology 3. orange peel. (see section below). Later. depending on where you are.1. serviettes and cloths. straws.4. As good as all spirits available was of a rather dubious quality and tasted accordingly. etc.
These glasses are usually of medium width. The classic cocktail glass holds about 90ml and is best suited for short. and the glass is therefore less popular than it once was. Decorating Cocktails Almost all cocktails are decorated in one way or another.Glasses Cocktail glasses come in four different basic types: • First. but remember that plastic glasses (or shakers. as they tend to give the cocktail a slightly artificial appearance. The second type of champagne glass is the less-known champagne saucer. shaking creates a colder cocktail than stirring does. in order of alcohol content (highest first). Use glasses you already have instead. These glasses are usually short and broad glasses. The most common. fruit juices and short drinks. In general. such as the Pina Colada. Mixing a Cocktail Not all cocktails are made in the same manner. As with shaking. . the champagne flute. the champagne glasses. The most frequently used methods are the following: • Shaking: The cocktail is mixed by hand in a cocktail shaker. cocktail sticks are almost always invaluable. but should be carefully washed and boiled first. before the cocktail is strained into a glass. tapering sides can curve both inward and outward. The shaker is first filled three quarters with ice. as the cocktail may be watered down. Unlike wooden sticks. or other such equipment for that matter) should NEVER be used with cocktails. Wooden and plastic. you don't really need to buy such glasses. but occasionally. In addition to these glasses. blending should be avoided unless the recipe demands it. preferably cubes. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. There are also other glasses available that will work just fine with cocktails. It is still. some drinks. but also a more cloudy one. should be carefully used. and shake vigorously. Wooden sticks are most often used. and water condensing on the outside shows that the cocktail is finished. mixing glasses. They normally hold between 200 and 300ml and are used for long drinks with ice. the ingredients are poured into the glass in which the cocktail will be served. A cocktail is supposed to have a refreshing taste. and the long. add crushed ice last. stemmed and with sharply sloping sides. A champagne flute holds approximately 150ml. Blend the cocktail till it has reached a smooth consistency. is a tall and narrow glass with a stem. Use your imagination. • Blending: An electric blender is used to mix fruit juices. there is the highball glass. there are several ways in which to mix a cocktail. making it Y-shaped when seen from the side. Usually. Unless you are really serious about mixing your cocktails. one hand on the top and the other supporting the base of the shaker. with straight or slightly sloping sides. Plastic sticks. Cocktail sticks come in two types. jugs. • Second. etc. strong drinks. alcohol. and in general. Just as the ingredients may vary. however. The ingredients are then poured on top of the ice. hold the shaker in both hands. When shaking a cocktail. the cocktail is sufficiently chilled. also known as tumblers. These are the classic cocktail glasses. as crushed ice will tend to melt and dilute the cocktail. The broadness and shallowness of the glass make the champagne loose its fizz quickly. • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass. the ingredients are floated on top of each other. They normally hold about 125ml and are used for spirits with ice. • Third. most often with some kind of fruit. a swizzle stick is put in the glass. and are suited for just about any kind of cocktail. have special glasses. Blending is a much disputed method of mixing a cocktail. not to taste like the inside of a used plastic bag. crushed ice should not be used. however. • Fourth is the group known as cocktail glasses. plastic ones can be reused. When water has begun condensing on the outside of the shaker. are of two different kind. in use. and such cocktails as the Margarita use exclusively such glasses. allowing the ingredients to be mixed. The champagne saucer is a broad and shallow glass with a stem. but they cannot be reused. and the cocktail should immediately be strained into the glass. there are the glasses known as rocks glasses. If the recipe requires ice. Champagne flutes have thin-glassed sides. but be careful not to add too much. fruit. and are tall with straight or slightly sloping sides. but no matter the exact decoration. as it will make the cocktail taste of plastic. • Building: When building a cocktail.
fill shaker half-full of ice. etc. always use fresh fruit. To measure 1 1/2 oz. Always keep fruit juices and other mixers refrigerated. and are now also available in green. however. To make cocktails. e. and other shaken or stirred drinks. For lowball. slices of fruit. cherries. of liquor is equal to 1 count. If necessary. not frozen. assuming you are using a pourer on your bottles. such as the Margarita. To make blended drinks. These are used in just about any kind of cocktail.g. use small drops of food coloring in the powder. For a more colorful frosting. you should be able to do it by eye. fill glass two-thirds full of ice before adding liquor. Frosting leaves an edge of sugar. or any other fine powder. cocoa. One often used method of decorating cocktails is that which is called frosting. used for spearing slices of fruit.. Other methods use egg white or other substances for 'gluing' the powder to the glass. then submerge the rim in sugar or salt (or any other powder). salt. and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon. There are several ways to frost glasses. frosting is a 'standard' decoration. The traditional cocktail garnish is. just so that it lines the top of the rim. Do not stir drinks containing carbonated mixers.1002..Cocktail sticks are.1003" as you are pouring. In addition to this. can also be used. lowball. Tips and Tricks • • • • • • • 1/2 oz. mint twigs. on the rim of the glass. yellow and blue. strips of orange or lemon peel. the red Maraschino cherries. strawberry margaritas. Always pour liquor in before the mixer. With some cocktails. To make highballs.. After a while. substituting vanilla ice cream for the light cream. of liquor. add more ice as you are blending. whatever the type. Straws are also essential and go well with highballs. Most shaken drinks which contain light cream can also be made as blended drinks. first fill blender half-full of ice. Straws should not be reused. In fruit drinks. and just about anything else you care to decorate your cocktails with. Bar terms .. count "1001. fill the glass about half-full of ice before pouring drink.
smooth in the bottom of a glass. first dip it in water and then put it in the freezer for half an hour or so. Always put the ice in the shaker first and the liquor last. Drinks based on clear liquors. A general rule is that 10-15 stirs will be sufficient for proper mixing. holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. This will mix the ingredients more than stirring. It crushes the herbs. liquor. and by adding the liquor last you reduce the chance of dilution. Muddling Muddling is a simple mashing technique for grinding herbs. Frosting To frost a glass. should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken. 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. you can shake the drink. should be shaken vigorously to ensure that the ingredients has been well mixed. but will also result in a less clear drink. such as mint. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice.| 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 . like a Martini. The easiest way to float one liquor on top of another is to use a demitasse spoon. Shaking Instead of stirring. Drinks that contain ingredients that are hard to mix. Also note that metal and silver mugs and cups will frost better than glasses. such as cream.Mixing When using a cocktail shaker there is one golden rule to remember. much as the back of a soup spoon might. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle. but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix. Not too popular everywhere. fruit juices and eggs. If you stir too much the ice will begin to dilute the liquor. This will create a drink with separate layers. 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. Blending Use an electric blender to mix fresh fruit. but not stir it too much. not stirred"). and this is why floating often is referred to as layering. without scaring the glass. juices and ice instead of using a shaker. Floating The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others.
• • • • • • • • • • • • • • • • • • • • 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. 3 centiliters (cl) 1 quart (qt) = 9. you will need quite a lot of equipment.0 oz = 8.0 oz => => => => => 2.1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal. Additional equipment In addition you may wish to buy some other equipment to make things a bit easier and to be able to make additional drinks. • Ice crusher. = 25.4635 deciliters 1 gallon (gal) = 3. 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.1 fifth 1 gallon (gal) = 25.8 oz 1750 ml = 59.7 oz 1000 ml = 34. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks. but an electric crusher it a whole lot easier than using a .573 milliliters = appx.6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29. 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. preferably electric You can crush ice manually.5 oz 500 ml = 17.0 oz = 32.0 oz 200 ml = 6.0 oz = 64. Equipment Setting up a bar Basic set of tools When setting up a bar.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 = 25.6 oz = 1/2 Quart = 16.
making you look even better. When glass shatters.• • • • • • hammer. This can cause the glass to shatter due to thermal shock. You really don't want pieces of glass in your drink. • Never take a hot glass and add ice into it. you need to have certain types of glasses. Be careful about this. • Mechanical shock occurs when you clank two glass together. whether it be in-house or a business. You really do not want to serve wine in a coffee cup. home or business. 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 . always throw away all the ice. and you definitely don't want to serve an Alabama Slammer in a sherry glass. 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. Get the point? Glass accidents When you are around any bar. pieces go everywhere. • If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. you need to be concerned for yourself and your guests. and you will have more support carrying the glass. Here are a few tips about accidents and what to do: • Always use an ice scoop and not the glass itself. The right glass can enhance the drink you are serving. One of the glasses will almost always break. Tiny slivers of glass always chip off when dipped into an ice well and your glasses become unclear after a while • If you accidentally break a glass near ice. a cocktail in a beer mug.
Beer mug Beer pilsner Brandy snifter Normal size: 17 1/2 oz. A Brandy snifter is often used for: • • Brandy Cognac Champagne flute .
A Highball glass is often used for: • • Bourbon/ginger White Russian Hurricane glass .Cocktail glass Normal size: 6 oz. A Collins glass is often used for: • • • • • Soft drinks Alcoholic Juice drinks Collins Sours Bloody marys Cordial glass Highball glass Normal size: 8 oz. A Cocktail glass is often used for: • • Martini Any chilled "up" drink Collins glass Normal size: 14 oz. The classical Cocktail glass.
10 oz.Irish coffee cup Normal size: 8 1/2 oz. Margarita/Coupette glass Old-fashioned glass Normal size: 8 . 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 . Used for almost any hot drink. Also called an Irish coffee glass.
A Sherry glass is often used for: • • • Liqueur Layered shooter Port Shot glass Normal size: 1.5 oz.Punch bowl Red wine glass Normal size: 8 oz. Whiskey sour glass . • • Wine Champagne A Red wine glass is often used for: Sherry glass Normal size: 2 oz. Other sizes are "short shot" glasses or "pony shots" which are 1 ounce.
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. liberated more by this act and smoking in public than by their new voting rights. Many of these shapes were not entirely capricious. the bartender's shaker as we know it today had become a standard tool of the trade. and from Germany zeppelin and aeroplane shakers. as well as. he held the two together and shook "for a bit of a show. The rooster. By the late 1800s. archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops. invented by an innkeeper when pouring a drink back and forth to mix. frothy and foaming from a golden cylinder. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable. served to Montezuma with much reverence. The mixed drink and cocktail shaker was powered by Prohibition. Fox Trot. 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. A forerunner of the cocktail? Well. There were rooster. 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.White wine glass Normal size: 12 1/2 oz.and penguin-shaped shakers. The outlaw culture had a powerful pull. A White wine glass is often used for: • • • • • • • White wine (of course) Frozen drink Ice cream drink Tropical drink Mimosa Daquiri Margarita The History of the Cocktail Shaker Antecedents of the cocktail shaker can be traced to 7000 BC in South America where the jar gourd was valued for its use as a closed container. The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags. traditional shapes. and Zanzibar." At the turn of the century. Finding that the smaller mouth of one container fit into another. People who had never tasted a cocktail before were knocking on speakeasy doors. had long served as a symbol for tavern signs. . or "cock of the walk. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets. The Great War was over and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for pleasure. This is a tall wine glass. 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." for example. The penguin with its natural "tuxedo" symbolized the good life.
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. cocktail shaker skills and drink rituals were as important in the Jazz Age lifestyle as the latest dance steps." were equipped with bars.Such ingenious designs were all the rage. Companies that once made cocktail shakers. few thought of the shakers.in attics and closets nationwide . and new cars with lots of chrome. the skyscraper. furniture. Worse yet. then. knew how to shake a drink with style. often in brilliant hues of ruby or cobalt. At the beginning of the 1940s. And there they sat . cocktail glass in hand. All metal went to the war effort. such as Cambridge. But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. and America's involvement in World War II began. Now they were featured frequently on the silver screen. The ingredients Stocking your bar You cannot make drinks out of the equipment. Stars were constantly sipping cocktails when they weren't lighting each others' cigarettes. chrome-plated stainless steel shakers with Bakelite trim replaced those of sterling silver and were advertised as "nontarnishing. and is now an institution. the reward for effort. By the end of the decade. . It ended on December 7. and even in the shape of a lady's leg. a package of "redi-mix. To meet popular demand. and the little black dress. easier to duplicate than rye or scotch. sought by collectors of today as the perfect mix of form and function. a brief renewal of interest in cocktail shakers occurred when new homes featuring finished basements. began turning them out in droves. many in the shape of the new deity of architecture. After the war. Nick and Nora Charles. town criers bells. Colorful cocktails with sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch. While gin. became the drink of choice and the martini society's favorite. 1941. Small wonder. designed by Coco Chanel.waiting to be recalled to life. the showmanship. swirled. The golden era of the cocktail shaker was over. Industrial design was at the height of popularity and superstar designers such as Russel Wright. but not in the way most had hoped. add the alcohol of your choice. but here are a few guidelines on what to buy. that these elegant stars of the 1930s were forced into retirement.. a symbol of elegance. Shakers came with battery-powered stirring devices. the Depression ended.. It is impossible to make a list that "fits all" without including every possible liquor in the World. Movie fans watched Fred and Ginger dance across the screen. as did the tens of thousands of Americans who shook. Gone were the rites and rituals. no polishing needed. once again. 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.. electric blenders became popular." flick a switch and. leaped into action. thinking of jetpropelled airplanes. Stunning etched and silk-screened designs were created. But the push-button age had taken the fun out of mixing drinks. Fashioned from the high-tech materials of the day. dumbbells. shakers had become standard household objects. now made artillery shells. and interior design. Kem Weber. and wanted their own symbol of the good life to shake themselves out of the Depression that gripped the country. affordable to all." The great glass companies. In the early 1950s. There were now cocktail shakers in the shape of bowling pins. and Lurelle Guild created streamlined modern masterpieces. drop in some ice. a thing called television. Heisey. and one can faintly hear the clink of ice cubes as shakers are. the delightfully sodden couple that poured their way through endless martinis in The Thin Man series. went from fad to fashion. both de rigueur symbols of sophistication. The cocktail party had influenced fashion. and Imperial. geared for mass production. Over 50 years have passed now. We were in the atomic age. and swilled cocktails by the shaker-full in the years following the repeal of Prohibition. machine age factories. shakers and accoutrements part of every movie set. Coffee tables were now cocktail tables. Every family had at least one shaker on the shelf. called "roc rooms.
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. and should learn how to mix what you have in the meantime. but you should consider the number and type of guests you expect before buying. but that happen to almost every bar now and then. you will need different mixers. You can add new liquors to your bar stock later. Young people often prefer the more exotic drinks. It is likely you will experience requests for drinks you cannot make. • 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. flavorings and garnishes. • Club soda • Tonic water • Ginger ale .You should always choose your bar stock to suit your guests. A well stocked bar should have the following. so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer.
limes and oranges Sugar. salt and pepper.• • • • • • • • • • • • • • • • 7-Up or Sprite Cola Juices: o Tomato juice o Orange juice o Pineapple juice o Cranberry juice o Grapefruit juice Bitters Grenadine Maraschino liqueur Worcestershire sauce Tabasco sauce Milk Coffee Heavy cream Cherries (maraschino) Green olives (small) Cocktail onions Lemons. Punch Garnish .
lemon or lime slices Lime slices. then halved Non toxic leaves. substitute lemonade or a light-colored juice for the water. lemon or lime slices Pineapple chunks. . Add enough water to fill the ring mold. Place one or two pieces of desired fruit in each section of the tray. freeze until firm.Fruited Ice Ring Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. Arrange so that some fruit and leaves stand above top of mold. raspberries. freeze until firm. grapes. cut in small clusters 1/2 pint fresh strawberries 1 small orange. about 1 1/2 hours. Arrange grapes. orange. Dip ring mold in warm water for a few seconds to loosen ice. 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. raspberries. 3. 2. strawberries. if you wish. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch. sliced. freeze until firm. maraschino cherries. Fill with water. about 1 1/2 hours. about 3 hours. Fruited Ice Cubes Suggested Fruits Lemon slices Strawberries. unmold and float fruit side up in punch. as desired. raspberries Beverage Iced tea Lemonade Punch Ginger ale To make fruited ice cubes. If desired. Tuck leaves between fruit. The ice ring is easy to prepare and makes a beautiful presentation. mandarin oranges. about 1 hour. freeze until firm. strawberries. Water 1/2 lb red and/or green seedless grapes. Use the fruit of your choice and. substitute fruit juice for the water. strawberries and orange slices decoratively on top of ice in mold. such as lemon leaves or rose leaves 1. fill an ice-cube tray halfway with water.
with an exhilarating blend of vanilla and orange. the heaviest liquor is poured into the glass first. you'll need to know which ingredients are heavier than the others.98 Water 1. It's also the barman's dream. It is smooth. Amber Once long ago during the golden age of Renaissance Italy. Missouri. Tuaca has an intriguingly fruity flavour and a heavenly amber glow. Louis.Ideal for re-vamping traditional old favourites .it is their 500-year-old secret. and the lighter ones are layered carefully on top with the lightest one on top. as Tuaca provides a distinct foundation for a comprehensive range of cocktails . irresistible and uniquely different. It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol).00 White .97 Southern Comfort is a peach flavored bourbon liqueur.and named it Tuaca. Enjoy Tuaca as a straight shot or a slammer. Name Gravity Color Southern Comfort 0. along with their Specific Gravity that is the weight of the liquor relative to water. Based on fine.Gravity Chart When making layered drinks.-and perfect for creating his own signature drinks. produced in St. Tuaca 0. legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility. This table list some common liquors. Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa . try it in your coffee or savour it on the rocks as an after dinner drink. However. cask-aged brandy. 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 . also known as a Pousse Cafe. The technique is simple. Higher values indicate a heavier liquor.
Peppermint schnapps Benedictine 1. White Cointreau 1. orange liqueur.04 Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums).04 White Kümmel is a sweet. Kummel 1. It is lighter and sweeter in flavor and is lower proof than the green variant. flavored with the peel of sour and sweet oranges from Curacao and Spain. Green Chartreuse gets its green color from the addition of chlorophyll.Chartreuse is an aromatic liqueur. It was then taken to Russia. Kümmel liqueur was. colorless liqueur flavored with caraway seed.04 1. It is higher proof. Chartreuse come in two varieties. drier and more spicy than the yellow variant. Peach liqueur Sloe gin 1. It is considered to be a high quality Triple Sec.04 1. It is made from a mixture of 130 different herbs. mildly bitter. Green Chartreuse 1.04 Cointreau is a clear. first distilled in Holland during the late 16th century by Erven Lucas Bols. and is aged on oak barrels. green and yellow. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels. cumin and fennel. and it has become the accepted standard of kümmel quality for the past century. who is now the principal producer and consumer of kümmel. originally made by French Carthusian monks.01 Green Yellow Chartreuse is made with the addition of honey. and is colored pale yellow with saffron. while the green version is more popular nowadays.04 White . It is aged on wood-barrels and has a red color. and is not a "real" gin. according to the Dutch. Classic cocktails usually call for yellow Chartreuse.
Most fruit brandies are aged in steel. Fruit brandies Most fruit brandies are made from fermented fruit mash (such as apples and pears). the United States. It has a richer taste but less finesse than the Cognac. Portugal. but other sugar-poor fruits not capable of fermentation (such as raspberries and blackberries) can be soaked in neutral spirits and then re-distilled. husks and stems of the wine production. Chile and Peru. Brandy is not always distilled from the wine. Spanish brandy The Spanish brandies are a byproduct of the production of sherry. They have a full flavor and are slightly sweet. from France. Greek brandy One famous Greek brandy is the Metaxa. Germany. It is distilled from red grapes. Some of them are Spain. South American brandy The best known South American brandy is the Pisco. keeping them colorless and . are distilled from the remaining skins. from Italy.04 Amber Brandy is a liquor distilled from wine (brandy) or fermented fruit juice (fruit brandy). A relative of the Cognac is the Armagnac. They are not always aged and have a light yellow color (if any). meaning "burned wine". Wine brandies The best known of all wine based brandies is the French Cognac produced in the Cognac (Charente) region of France.Brandy 1. Italy. The name "brandy" comes from the Dutch brandewijn. Greece. and grappa. sweetened and flavored with herbs. Is is then are aged in wood containers. which contributes flavor and color. glass or clay containers. Several other countries than France produce brandies. national drink of Chile. Marc.
strawberries. a distinction is made between distillates from pomaceous fruits. This produce a raw distillate with high alcohol content. The distillate is then diluted with water and sometimes aged on casks. Today. Midori's versatility also extends to original cocktails. The best known apple brandy is Calvados. The best known berry-brandy is the raspberry brandy. As well as adapting itself to traditional recipes. blackberries. black and red currant and cranberries. Brandy from berries Most berries have too little fruits to ferment properly. Midori can be found in more than 30 countries around the world. aged and then distilled. Brandy from pomaceous fruits This is fruit brandy made from apple and pear. with Australia as the currently most successful market. Midori melon liqueur 1. at New York's famous Studio 54 Nightclub.clear. Other popular stonefruit brandies are plum brandy and apricot brandy. Fruit brandy served neat should not be chilled.05 Green Midori is a bright green. but brandies are also made from bilberries. Fruit brandies are either served neat as an aperitif or used in mixed drinks. A must or cider is made from the fruit. stone fruits and berries. and are soaked in neutral spirits which absorbs the flavors. The alcohol and berries is then distilled. Midori has featured in several award winning cocktails in international . Although originally from Japan. Within the general category of fruit brandies. 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. Midori was launched in the United States in 1978. sweet Japanese honeydew melon flavored liqueur produced by Suntory.
Yellow Chartreuse is made with the addition of honey. Chartreuse come in two varieties. . but it is also consumed without a mixer and used in some cocktails. Campari is often mixed with soda and ice.06 Yellow Chartreuse is an aromatic liqueur. Classic cocktails usually call for yellow Chartreuse.06 1. and is aged on oak barrels. Campari 1. Regular Campari has an astringent. originally made by French Carthusian monks. Drambuie 1. bittersweet flavor. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. based on Scotch whisky and sweetened with heather honey and flavored with different herbs. with a citrus overtone. Each bottle of Rock and Rye has a chunk of rock candy in it. green and yellow.championships. Apricot brandy is the generic term for a brandy distilled from apricots.06 Yellow Chartreuse 1. It is higher proof. and is colored pale yellow with saffron.08 Drambuie is a golden liqueur.06 1. Green Chartreuse gets its green color from the addition of chlorophyll. while the green version is more popular nowadays. drier and more spicy than the yellow variant.05 Amber Apricot brandy Blackberry brandy Cherry brandy Peach brandy 1.06 1. Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits. but a sweet Campari is also available. It is made from a mixture of 130 different herbs.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. It is lighter and sweeter in flavor and is lower proof than the green variant. Sweet brands are also known as apricot liqueur. Rock and Rye 1.
it here means "triple distilled".09 While triple sec usually would mean "triple dry". The original liqueur. with small variations in bitterness. chilled or over ice. then distilling the result. It is sweet. White Triple sec is a strong. Other ingredients are added . toasted coffee. Frangelico is most frequently drunk either straight. Tia maria Apricot liqueur Blackberry liqueur Amaretto 1. Many distilleries produce their own amaretto.08 Orange Curaçao can be colored orange (known as Orange Curaçao or only Curaçao).10 1. Curaçao. green (Green Curaçao) or left clear (White Curaçao). vanilla berries. Usually known as apricot brandy.09 1. Triple sec 1. Italy. Amaretto di Saronno. rhubarb root and sweet orange flowers . Orange Curacao 1. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. though it's often made with apricot pits kernels.10 Brown Amber Dark red Light brown Liqueur made from apricots. Amaretto is a liqueur with a distinct flavor of almonds. hails from Saronno.before further blending and maturing in oak casks. Cointreau. One generic brand is De Kuyper Triple Sec (image of bottle to the left). Blue and green Curaçao are often used to provide color to mixed drinks. but not cloying.Frangelico 1. blue (Blue Curaçao). In addition to the generic brand Triple Sec. It can also be mixed with tonic or soda water. All variants have the same flavor. and Grand Marnier are also triple secs. .08 The Frangelico taste is achieved by infusing toasted hazelnuts in alcohol and water.including toasted cocoa. clear orange-flavored liqueur.09 1.
14 Dark brown Yellow . It's aromas and flavours are obtained from Curaçao orange peel.In English the name Parfait Amour means 'Perfect Love'. almonds and rose petals. Crème de Menthe is a very sweet mint flavored liqueur. blue (Blue Curaçao). Blue Curacao 1.Usually served straight. including anise.12 White Strawberry liqueur 1.12 Red Parfrait d'Amour 1. When a recipe calls for creme de menthe. and a subtle hint of vanilla. It come in two versions. the white variant is usually the correct to use. is a sweet. yellow Italian herbal liqueur. green (Green Curaçao) or left clear (White Curaçao).12 Green White Crème de Menthe 1. Blue and green Curaçao are often used to provide color to mixed drinks.14 1. Galliano. flowers and spices.13 Violet Coffee liqueur Crème de Banane 1.11 Golden yellow Green Crème de Menthe 1. with small variations in bitterness. or just Parfait Amour. Parfait d'Amour. vanilla pods. It is flavored with various herbs. on the rocks or used as a mixer. is a violet liqueur with a delicate and soft flavour of rose petals and orange. the white variant is usually the correct to use. All variants have the same flavor. green and white (clear). green and white (clear). also known as Liquore Galliano. There is no noticeable flavor difference between the two. licorice and vanilla.11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao).12 Dark red Galliano 1. Crème de Menthe is a very sweet mint flavored liqueur. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. It come in two versions. Cherry liqueur 1. giving it an unique taste. There is no noticeable flavor difference between the two. When a recipe calls for creme de menthe.
It is different from chocolate liqueur. If a recipe calls for just crème de cacao. the white variant is usually the correct to use. but is most commonly mixed with just vermouth. white wine. first produced by monks in France as a cure for snakebites. It exists in two different variations: Dark crème de cacao is dark brown. White Crème de Cacao 1. the white variant is usually the correct to use. sweet. black currant-flavored liqueur. and wretchedness. It exists in two different variations: Dark crème de cacao is dark brown. which is usually sweeter and more syrupy. It is different from chocolate liqueur.14 White Dark brown Kahlua 1. Crème de Cassis 1. or soda water. This cordial works well in pousse-cafés and some cocktails.18 Beer . Crème de Almond Crème de Noyaux Anisette 1.flavored liqueur. If a recipe calls for just crème de cacao.17 1.15 Kahlua is a Mexican coffee liqueur with herbs and vanilla. It dates back to the 16th century.17 Bright red White Crème de cassis is a blood-red.16 1. while White crème de cacao is a clear. colorless form of the same liqueur. often scented with vanilla. colorless form of the same liqueur. while White crème de cacao is a clear. Crème de cacao is a cacao (chocolate bean) flavored liqueur. often scented with vanilla. which is usually sweeter and more syrupy. jaundice.
Beer should be served at correct temperature for maximum enjoyment.
• • • • Lager beers should be kept in the refrigerator before serving at 9°C/48°F. The light American and Australian lagers should be server at a lower temperature of 6°C/42°F. Ales should never be over-chilled, or it will develop a haze and loose their fruity-flavors. 1213°C/54-56°F are recommended temperatures for serving. Very strong ales should be served at room temperature.
Never store a bottle-conditioned beer in the refrigerator, but keep them cool and standing for several hours before serving to allow the sediment to clear.
Beer mixed with something
Beer is sometimes mixed with other alcoholic beverages and given nicknames. Here's a list:
Black and Tan: Black Velvet: Poor Man's Black Velvet: Black Russian: Velvet Pussy: Black Maria: Red Velvet: Red Witch: Mother-in-law: Granny: Blacksmith: Boilermaker: Lightplater: Narfer narf: Narfer narfer narf: Dragon's blood: Dog's nose: Snake bite: Guinness and bitter or Guinness and mild. Guinness and champagne. Guinness and cider. Guinness and vodka Guinness and port. Guinness and Tia Maria Guinness, cider and blackcurrant. Guinness, Pernod, cider and blackcurrant. Old and bitter. Old and mild. Guinness and barley wine. Brown and mild. Light ale and bitter. London slang for a half pint of mild and a half pint of bitter. A half pint of Narfer narf (of course). Barley wine and rum. Bitter and gin. Lager and cider.
This is a list of terms used when describing beers:
Abbey Commercial Belgian beers licensed by abbeys. Not to be confused with Trappist ales. Adjuncts Materials, like rice, corn and brewing sugar, used in place of traditional grains for cheapness or lightness of flavor. Ale The oldest beer style in the world. Produced by warm or top fermentation. Alt Dark brown top-fermenting beer from Düsseldorf. Alpha acid The main component of the bittering agent in the hop flower. Attenuation The extent to which brewing sugars turn to alcohol and carbon dioxide. Beer
Coffee and caffeine
Coffee should never be merely the beverage at a meal. Coffee should be the center of any sit-down, if not the ONLY thing consumed. The odd doughnut or slice of cheesecake is allowed, though not preferred. Coffee must be drank from a porcelain mug, that must be larger than a dixie cup. The main reason that styrofoam and plastic just don't feel right, and more importantly, your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used. The mug must be large so that you do not need to refill it too frequently, and so that stirring may properly take place without spillage. Stirring occurs in very distinct stages. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. Over ambition at this stage will cause spillage over the side-- something to avoid and to caution beginners of. Next, the cross-stroke, with follows a chord form one side of the mug to the other, passing roughly through the mug's geometric center, and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar, or at least stirs up the sediments. Finally the removal. The spoon should be tapped lightly on the rim of the mug, two or three times to knock off any large drops. DO NOT lick spoon to remove final drops. Spoon will leave a stain where ever you place it, so place it accordingly. Companionship is the most overlooked part of drinking coffee. At its finest coffee is never consumed alone. However the proper companion is important. They should not talk too much, nor require that you talk too much. Talking limits one's ability to savor the moment and the brew. If silences are embarrassing between you and someone, do not drink coffee with them. If looking blankly at someone, or if being looked blankly over a mug bothers either of you, do not drink coffee together. Never drink coffee with someone drinking tea -- they are COMPLETELY INCOMPATIBLE experiences. Coffee should be strong. Hot, brown colored water does not coffee make. But this does not mean it should taste like kerosene -- coffee should be smooth, almost like melted, unsweetened chocolate. There is no such thing as good instant coffee. Nor will decaffeinated coffee ever hack it. Also, sugar should always be used to sweeten -- never some artificial placebo. How much fat can one lump of sugar slap on your thighs? -- use the real stuff, because deep down you know nothing tastes the same. And finally where to go with the perfect companion to drink this, hopefully, not completely repulsive cup of something they're calling coffee. The place must exist cafe style. Lots of small tables. Little organization. There should be a light buzz of conversation around you. Enough indistinct noise to cover the sound of you breathing, but not enough to cover the "clinks" of the removal stage of stirring. Well lit. Airy. Coffee is a private experience that can only be properly appreciated in a public place. If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. Always exhale after finishing a cup and enjoy the heat and flavor of your breath. Lastly, if you are a man, then remember that just because your well- sized, porcelain mug has a handle doesn't mean you have to use it. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore- and middlefinger, with the ringfinger draped around the handle so that you know where it is and don't bop yourself in the nose with it, and drink from the mug that way. Women must always use the handle, and putting two fingers through the hole is allowed. Sexist as it may sound, women and men approach coffee and food in general in different manners, ie, civilized versus "what's the extra fork for?".
insipid flavor often found in low-grown coffees. chocolaty. Bitter is not a synonym for sour. and sweet spice-like qualities. as in the case of the cheap filler coffees used in commercial blends. It can be used in a general sense ("this coffee is flavorful"). delicate flavor. Other useful terms Aroma is the odor or fragrance of brewed coffee. berry. Bland is the pale. rounded. such as floral. Dark roasts are intentionally bitter. Mellow is a term for well balanced coffee of low-to-medium acidity. Underextracted coffee (made with too little coffee or too coarse a grind) is also bland. Mild denotes a coffee with harmonious. Acidity is the brisk. herbal.grown Latin American coffee is often described as mild. Terms used to describe aroma include: caramelly (candy or syrup-like). Soft describes low-acid coffees such as Indonesians. and refers only to the smell of coffee grounds. that may also be called mellow or sweet. high. and some of the more esoteric terms may be a little difficult to decipher. floral. and has nothing to do with objective pH factors. Carried to an extreme. acidity. "of the earth" taste of Indonesian coffees. Bouquet is a less frequently used term. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. It may range from watery and thin. snappy quality which makes coffee refreshing and palate cleansing. through light. to buttery or even syrupy in the case of some Indonesian varieties. Coffees from East Africa and Indonesia often have such characteristics. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). Flavor is the total impression of aroma. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). acidity and body. lively quality of all high-grown coffees. carbony (for dark roasts). malty (cereallike). an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. and body are the three fundamental tasting terms. spicy. Fine.Coffee tasting terminology ranges from easily understandable to highly technical. earthy can become dirty. Body is the tactile impression of the weight of the brewed beverage in the mouth. Exotic refers to a coffee with unusual aromatic and flavor notes. Acid is not the same as bitter or sour. It is also a coffee trade term for any arabica coffee other than those from Brazil. Briny is a salty sensation caused by application of excessive heat often brewing. The basics Flavor. Earthy is often used to describe the spicy. medium and full. Bitter is a basic taste perceived primarily at the back of the tongue. Acidity is the sharp. You'll recognize it as the familiar smell of "truck stop" coffee. fruity. rich (over-used). Aroma is often distinctive and complex. .
and their balance and consistency make them the foundation of good coffee blending an well. a blend might play . Winy is a desirable flavor reminiscent of fine red wine. The textbook example is Ethiopia Harrar. varietal-quality coffees in each dark roast blend. or to the relative proportion of coffee solubles to water in a given brew. get much of their flavor from the specific growing conditions and preparation methods of each producing region. Coffees. Strong technically refers to the degree of presence of various taste defects and virtues. and typically are medium-to-full bodied. In popular use. low in acidity. a coffee which nearly always exhibits such flavors. Usually fullbodied and smooth. Tangy is a darting sourness. These are the most popular varieties Starbucks sells. Blends combine varietal tastes to create greater complexity and completeness. East African coffees are unique and under-appreciated. it's often the assertive flavor of darkroasted beans. from the caramel spice of Espresso. Costa Rica Tres Rios. like wine grapes. In fact. Spicy refers to an aroma or flavor reminiscent of a particular spice. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. to the smoky tang of Italian Roast. Sumatra Boengie. It can be a defect or a positive attribute. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. and denotes odd. The contrast between fruit-like acidity and smooth body creates flavor interest. due to the large percentage of high-caffeine robusta coffees they typically contain. Guatemala Antigua and Mexico. Sweet is used as a general term for smooth. especially aged coffees. Others. Papua New Guinea and Sulawesi. Kona.Sour is a primary taste perceived mainly on the posterior sides of the tongue. Each region has common characteristics that you can learn to recognize. These coffees are found in the morning cup of nearly every professional coffee taster. with clean lively flavors. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. evoke an association with sweet spices like cardamom. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. Coffee families Central and South American coffees are generally light-to-medium bodied. Coffee flavor and aroma may be classified according to geographic origin. free from defects and harsh flavors. to the pungent roastiness of French Roast. This group includes Estate Java. caffeine is actually highest in bland canned coffees. falls within this Latin American range of taste and aroma. such as Guatemala Antigua. almost fruit-like in nature. though geographically a product of the Pacific islands. palatable coffee. racy nuances of flavor and aroma. The category includes Kenya. Some Indonesian arabicas. and is characteristic of lightroasted coffees. Typically. and often possessing earthy and exotic taste elements. The difference at Starbucks is using specific. Kenyan coffees are a classic example of winy coffee flavor. This category includes coffees like Colombia. related to wininess. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. A fine high-grown Costa Rican coffee is frequently tangy. It is also incorrectly associated with high caffeine content. Wild describes a coffee with extreme flavor characteristics. are almost peppery.
others are looking for a hot cup to enjoy before bedtime. If you want a copy of this brochure. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. cup) Chocolate milk beverage (8 oz. seeking an overall flavor that is greater than the sum of its parts. flavorless decaffeinated blends sold in supermarkets. Some roasters use the opportunity to dump low-grade filler coffees into the mix. US. harmonious in body. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. at its best.8 46.6 45. Some find the effects of too much caffeine unpleasant. Caffeine in various beverages BEVERAGE Coffee (5-oz. drip method Brewed. both in water and traditional processes. instant Tea (5-oz. as well. glass) Cocoa beverage (5-oz. cup) Brewed. imported brands Instant Iced (12-oz. We are proud to offer a complete selection. to "extend" the blend along with their profit margins. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz.) Milk chocolate (1 oz. major U. in regular and dark roasts.S. or one of three others they have put out for coffee education.6 44. you can call them at 1-800-445-3428 (USA). brands Brewed. or spice up a delicate varietal with the tang of a dark roast. serving) 58. semi sweet (1 oz.4 .) 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. we blend according to taste.) Chocolate-flavored syrup (1 oz. percolator Instant Decaffeinated.8 54.0 52.8 45. The coffee information is reproduced from a brochure available at Starbucks. using premium quality beans to create a balanced brew. except a long description of the >30 types of coffees you can buy from Starbucks is left out. brewed Decaffeinated. At Starbucks. Modulo typos. is high art. Whatever the reason. cup) Brewed. acidity and aroma. the information here is verbatim.off Central American acidity with Indonesian smoothness.) Dark chocolate.) Baker's chocolate (1 oz. offering a unity in diversity which few straight coffees can match. Blending.
0 36. The mug must be large so that you do not need to refill it too frequently. and more importantly. because deep down you know nothing tastes the same.6 39. Pepper Big Red Sugar Free Big Red Pepsi-Cola Aspen Diet Pepsi Pepsi Light RC Cola Diet Rite Kick Canada Dry Jamaica Cola Canada Dry Diet Cola 44. do not drink coffee with them.4 44. . That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. The odd doughnut or slice of cheesecake is allowed.6 38. Also. The spoon should be tapped lightly on the rim of the mug. two or three times to knock off any large drops. Coffee must be drank from a porcelain mug. Finally the removal. Companionship is the most overlooked part of drinking coffee.use the real stuff. If silences are embarrassing between you and someone. At its finest coffee is never consumed alone. do not drink coffee together.something to avoid and to caution beginners of. Next. Over ambition at this stage will cause spillage over the side-. PIBB Dr. with follows a chord form one side of the mug to the other. that must be larger than a dixie cup.0 36.4 40.0 1. sugar should always be used to sweeten -. The main reason that styrofoam and plastic just don't feel right. nor require that you talk too much. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. unsweetened chocolate.0 36. the cross-stroke.4 38. though not preferred. so place it accordingly. or at least stirs up the sediments. If looking blankly at someone. passing roughly through the mug's geometric center. Talking limits one's ability to savor the moment and the brew.coffee should be smooth. There is no such thing as good instant coffee. Nor will decaffeinated coffee ever hack it. However the proper companion is important. or if being looked blankly over a mug bothers either of you. Pepper Diet Dr.2 30. They should not talk too much.4 38. almost like melted. Stirring occurs in very distinct stages. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion.8 39. Hot.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal.they are COMPLETELY INCOMPATIBLE experiences. Spoon will leave a stain where ever you place it.0 31. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used.Shasta Cherry Cola Shasta Diet Cola Mr. brown colored water does not coffee make. and so that stirring may properly take place without spillage.0 36.4 36. How much fat can one lump of sugar slap on your thighs? -. if not the ONLY thing consumed.never some artificial placebo. DO NOT lick spoon to remove final drops. Coffee should be strong. Never drink coffee with someone drinking tea -. But this does not mean it should taste like kerosene -. Coffee should be the center of any sit-down.
Bland is the pale. and body are the three fundamental tasting terms. Bitter is not a synonym for sour. Well lit. then remember that just because your well. and has nothing to do with objective pH factors. Always exhale after finishing a cup and enjoy the heat and flavor of your breath. malty (cereallike). herbal. Little organization. If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. Coffee is a private experience that can only be properly appreciated in a public place. Aroma is often distinctive and complex. and putting two fingers through the hole is allowed. It may range from watery and thin. with the ringfinger draped around the handle so that you know where it is and don't bop yourself in the nose with it. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. The place must exist cafe style. to buttery or even syrupy in the case of some Indonesian varieties. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). rounded. spicy. Flavor is the total impression of aroma. if you are a man. snappy quality which makes coffee refreshing and palate cleansing. Women must always use the handle. civilized versus "what's the extra fork for?". Body is the tactile impression of the weight of the brewed beverage in the mouth.sized. lively quality of all high-grown coffees. The basics Flavor. hopefully. through light. acidity. and refers only to the smell of coffee grounds. fruity. acidity and body. carbony (for dark roasts). Other useful terms Aroma is the odor or fragrance of brewed coffee. Lots of small tables. porcelain mug has a handle doesn't mean you have to use it. There should be a light buzz of conversation around you. and drink from the mug that way. Terms used to describe aroma include: caramelly (candy or syrup-like). rich (over-used). ie. Dark roasts are intentionally bitter. Bitter is a basic taste perceived primarily at the back of the tongue. insipid flavor often found in low-grown coffees.and middlefinger. Bouquet is a less frequently used term. floral. medium and full. not completely repulsive cup of something they're calling coffee. Airy.And finally where to go with the perfect companion to drink this. Acid is not the same as bitter or sour. and some of the more esoteric terms may be a little difficult to decipher. Underextracted coffee (made with too . Lastly. chocolaty. but not enough to cover the "clinks" of the removal stage of stirring. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore. Coffee tasting Coffee tasting terminology ranges from easily understandable to highly technical. It can be used in a general sense ("this coffee is flavorful"). women and men approach coffee and food in general in different manners. Sexist as it may sound. Enough indistinct noise to cover the sound of you breathing. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). Acidity is the sharp. Acidity is the brisk.
Others. Mellow is a term for well balanced coffee of low-to-medium acidity. The textbook example is Ethiopia Harrar. it's often the assertive flavor of darkroasted beans. get much of their flavor from the specific growing conditions and preparation methods of each producing region. that may also be called mellow or sweet. Briny is a salty sensation caused by application of excessive heat often brewing. such as floral. and denotes odd. racy nuances of flavor and aroma. In fact. like wine grapes. Exotic refers to a coffee with unusual aromatic and flavor notes. free from defects and harsh flavors. In popular use. 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. Winy is a desirable flavor reminiscent of fine red wine. Earthy is often used to describe the spicy. Tangy is a darting sourness. and is characteristic of lightroasted coffees. with clean lively flavors. caffeine is actually highest in bland canned coffees. A fine high-grown Costa Rican coffee is frequently tangy. as in the case of the cheap filler coffees used in commercial blends. berry. Wild describes a coffee with extreme flavor characteristics. and their balance and consistency make them the . Coffee flavor and aroma may be classified according to geographic origin. and sweet spice-like qualities.little coffee or too coarse a grind) is also bland. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. Carried to an extreme. These are the most popular varieties Starbucks sells. It is also a coffee trade term for any arabica coffee other than those from Brazil. almost fruit-like in nature. Spicy refers to an aroma or flavor reminiscent of a particular spice. are almost peppery.grown Latin American coffee is often described as mild. "of the earth" taste of Indonesian coffees. high. Kenyan coffees are a classic example of winy coffee flavor. delicate flavor. earthy can become dirty. Soft describes low-acid coffees such as Indonesians. Fine. You'll recognize it as the familiar smell of "truck stop" coffee. Sweet is used as a general term for smooth. palatable coffee. Coffee families Central and South American coffees are generally light-to-medium bodied. especially aged coffees. Mild denotes a coffee with harmonious. The contrast between fruit-like acidity and smooth body creates flavor interest. related to wininess. such as Guatemala Antigua. Each region has common characteristics that you can learn to recognize. or to the relative proportion of coffee solubles to water in a given brew. evoke an association with sweet spices like cardamom. It can be a defect or a positive attribute. Sour is a primary taste perceived mainly on the posterior sides of the tongue. Coffees from East Africa and Indonesia often have such characteristics. Some Indonesian arabicas. Coffees. a coffee which nearly always exhibits such flavors. It is also incorrectly associated with high caffeine content.
S. drip method Brewed.foundation of good coffee blending an well. Typically. except a long description of the >30 types of coffees you can buy from Starbucks is left out. If you want a copy of this brochure. using premium quality beans to create a balanced brew. Modulo typos. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. and often possessing earthy and exotic taste elements. as well. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. 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 . cup) Brewed. flavorless decaffeinated blends sold in supermarkets. a blend might play off Central American acidity with Indonesian smoothness. varietal-quality coffees in each dark roast blend. At Starbucks. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. to the pungent roastiness of French Roast. from the caramel spice of Espresso. brands Brewed. major U. Usually fullbodied and smooth. cup) Brewed. acidity and aroma. both in water and traditional processes. you can call them at 1-800-445-3428 (USA). we blend according to taste. though geographically a product of the Pacific islands. to the smoky tang of Italian Roast. brewed Decaffeinated. the information here is verbatim. at its best. Whatever the reason. harmonious in body. low in acidity. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. The difference at Starbucks is using specific. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. Caffeine in various beverages BEVERAGE Coffee (5-oz. Sumatra Boengie. These coffees are found in the morning cup of nearly every professional coffee taster. The category includes Kenya. falls within this Latin American range of taste and aroma. offering a unity in diversity which few straight coffees can match. percolator Instant Decaffeinated. US. Kona. Papua New Guinea and Sulawesi. Some find the effects of too much caffeine unpleasant. The coffee information is reproduced from a brochure available at Starbucks. and typically are medium-to-full bodied. is high art. to "extend" the blend along with their profit margins. others are looking for a hot cup to enjoy before bedtime. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. Blending. This group includes Estate Java. seeking an overall flavor that is greater than the sum of its parts. East African coffees are unique and under-appreciated. Some roasters use the opportunity to dump low-grade filler coffees into the mix. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. This category includes coffees like Colombia. or one of three others they have put out for coffee education. Blends combine varietal tastes to create greater complexity and completeness. Costa Rica Tres Rios. Guatemala Antigua and Mexico. instant Tea (5-oz. or spice up a delicate varietal with the tang of a dark roast. We are proud to offer a complete selection. in regular and dark roasts.
8 45.6 45.4 44.0 36.) Chocolate-flavored syrup (1 oz. PIBB Dr.) Milk chocolate (1 oz.2 A few words about making liqueurs .) Dark chocolate.8 46.4 38. serving) 58. semi sweet (1 oz.0 36.6 39.0 36. Pepper Diet Dr. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr.4 38.6 44.) Baker's chocolate (1 oz.0 52. glass) Cocoa beverage (5-oz.4 40.4 36.4 44. cup) Chocolate milk beverage (8 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.6 38.0 31.8 54.8 39.2 30.0 1. 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.Iced (12-oz.
This was rack#5. call this rack #2. 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 :-). 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).Fruit Liqueurs Fruit Liqueur . Beware though . Place cleaned fruit into a jar. etc). too alcoholic. 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. Now comes the fun part. During the following steps you probably should avoid blemishing the fruit if at all possible.all that happens is that the fruit soaks up the alcohol. but layer it with sugar. four racks were plenty enough (but why waste alcohol :-). Depending on the type of fruit the level of fluid may decrease. blackberries and a mix of both). Start with fresh fruit. So I took the berries. the cherries should have swelled and there should be less liquid in the jar. Let sit for a week or so. Pour off the liquid. etc) until only a very small amount of juice is released.Berry (Tested on raspberries. I usually tried to do my best to cover almost all of the fruit with _some_ sugar. The left over pulp can be used with ice-cream. Call this (very strong) fluid rack #1. Here are the directions he gave me (for cherry liqueur): Fill a Jar with cherries. and releases some of its juices. This was convenient because I got the maximum of liqueur with minimal leftovers. With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. In a couple of days the level of juice in the jar should reach almost the top of the fruit. Add very strong alcohol just so it barely covers all of the fruit. Each rack is sweeter and sweeter. Now we repeat the layering with sugar step (getting rack#3. Note that no fermentation takes place here. 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. Now you should know what proportions to mix the final product in. This means it is time to pour it off again.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). Add alcohol to cover all the cherries. After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted). How much sugar is a bit difficult to say here. rack#4.I have decided to make liqueur also. What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. Don't use too many friends or else you won't have any left after the tasting. . I used double distilled vodka (alcohol content probably about 55-65%). too dry. threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. Cover the jar again. Note that this step is entirely optional. Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on how they taste (too sweet. Replace the fruit in the jar.
I. Bibe's Anti-Hangover Tips . M.Dr.
But the next time I was in a similar situation. But I'll tell you what I've found to be a real miracle medicine for me . 2. What you need to do is take some restorative steps to begin a recovery process. Bananas are great for key vitamins. Methods #1 & #2 apply to ALL people.Well. hopefully in somewhat familiar surroundings. not a habit I'd suggest. try it. I deliberately tried it again. what works for me may not work for you."hair-of-the-dog" acts to relax your shattered nerves and numb the pain in the head.-D) on hangover cures. You feel like the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again" declaration. 1. there are certain definite DON'Ts: . This means doing the same things that you should've done in method #3 (it's really too late now. malnutrition . is that more alcohol . From this point on. then the next best preventive measure is this: Never drink enough to get really drunk. next time. worst of all.) So. That way. Since 99. 2. If you know you're going to be drinking a LOT of something. Citrus juices tend to bother the stomach too. chemistry. but you're running seriously low on them now. but more alcohol is also a great step on the road to alcoholism.namely. This came to me by pure accident. A little understanding of what a hangover actually IS really comes in handy here. NOT fatty. I figured it was just a fluke. having done YEARS of research (. awake. 3. and it worked! This sort of explains half of the reason that a Bloody Mary is the standard morning-after drink. but. (The OTHER half. I was a suffering bastard one day following a night of revelry. In less than an hour after eating. but your stomach will be in no mood for onions and peppers. It was a basic Italian-American dish that included a tomato sauce (something like lasagne or spaghetti). greaseless. Your mind gradually manages to reconstruct some sort of memory of some portion of the previous night's activities. one of the most pitiful demonstrations of bull$#!+ in all of human behavior). Nervous shock . of course. 3.pumping all that alcohol and liquid through your body has effectively flushed away a significant supply of your storage of vitamins and nutrients. almost back to normal! I couldn't believe how quickly I had gone from hangover hell to basically ok. It's a combination of a few physiological things: 1. hopefully in a bed. but it can't hurt). You need help. Dehydration . and I knew I needed some food. so I can't explain that part. so your nerves are displaying the great Newtonian natural law of action/reaction by going into a relatively hypersensitive state. It also means trying to eat something that will help to replace the nutrients you've lost. I felt rejuvenated. metabolism. etc. That really should be in the forms of fruits/vegetables.9% of the people who are concerned with hangovers will never follow method #1. Cold gazpacho or a mild salsa may work too. A glass of V8 may be just the thing. but tomatoes are highly acidic.the alcohol has forced evaporation of a certain vital portion of the body's water. not dairy foods. weight. Quick. tomato sauce. greasy junk. Maybe a little light pasta with a meatless. said to hell with methods #1 & #2. So. chemicals which would stimulate natural defense systems. but I found myself in a situation where I didn't really have any choice about the lunch that I'd been served. something that isn't too tough on the already beat-up digestive system. It means rest and as little nervous stimulation as possible. here are my scientific findings: There is one preventive measure that is absolutely foolproof for every person in the world: Don't ever drink. You'll be guaranteed to avoid hangovers for the rest of your life.you're coming off the effects of a mild overdose of a depressant drug. You've just opened your eyes to find yourself crumbled into a collapsed mess. we enter the mysterious realm of experimental preventives: The problem here is that all people are not alike in such things as size. if not nonexistent. hangovers will be rare.tomatoes! Strange but true. But I offer these as good ideas to try when you've done what 89% of us do .
Yeah. Gallons of Coca-Cola mixed with hard liquor. Death without actually passing into the next world. Don't mix a lot of different types of alcoholic drinks (liquor. 2. 3.) Most kids still have to learn the hard way. 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 .olds. then wine. He took her. then beer). whiskeys.the end-result is almost always the same. Some people think it's a rite of passage to "adulthood". (Raise your hand if you've ever even SEEN a real daiquiri. Gag. and doughnut-flavored schnapps. Oh. dark rum). Don't overdo it with colored liquors (red wine. A cheap red wine hangover is absolutely THE WORST.1. 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 . Loudon Wainwright wrote a song about this: Drinks before dinner and wine with dinner and after-dinner drinks Single-entendre Help me. (I STILL remember the sight of the sidewalk outside of a cheezy teen bar in Underground Atlanta back when they served 18-yr. and basic novice drinkers (who will probably never drink again). 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. Imitation raspberry-flavored margaritas and "daiquiris". dumb college undergrads. right. Don't overdo it with sweet blended concoctions. All of these sick sugary trendy drinks with cream of whatever. please. cordials.) The combination of all of that sugar in the stomach with the mandatory alcoholic kick in the head . and layers of nifty floating colored syrups and liquers. This is the classic mistake of high-school idiots. 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.
. and being SCOTCH he didn't even give her a SILVER DOLLAR.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.
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