Here you will find Introduction to wines, beers, and spirits.
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
Frangelico Brown Creme de Cacao Kahlua Cream Ice Gin Lemon Juice Fine Sugar Soda Ice
Shake and Strain
Standard Cocktail Freshly grated chocolate
.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
30 ml 30 ml 30 ml
30 ml 15 ml 15 ml 15 ml 60 ml 60 ml 20 ml
Build Over Ice
Melon and lemon slice
Stir and Strain
Standard Cocktail Cherry in bottom of glass
4 drops 60 ml
Stir and Strain
Standard Cocktail Olive or Twist lemon
30 ml 15 ml 30 ml
Shake and Strain
Standard Cocktail Frost rim of glass with salt and lemon slice
30 ml 15 ml 30 ml 1 slice
White Rum Malibu PineappleJuice
Wedge of pineapple with leaves and cherry
30 ml 15 ml Tobleronie 15 ml 45 ml 30 ml 30 ml 1 tspn.
certain full-bodied reds. Add heavy syrups last as they will sit at the bottom of the glass if placed first. 6. -Pre-chill glasses before preparation to ensure drinks reach the customer cold -Wine. Order of preparation is essential for Speed of service and presentation of beverages. most wines are made with immediate consumption in mind. The length of breathing will vary depending on various factors such as the body. (NB: drinks with ice wW begin to go flat soon). This results in softer. however. 7.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. age and delicacy of the wine. Set up all glassware first. 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. decanting allows for the wine to aerate or 'breathe'. Secondly.
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. There are differing opinions even amongst experts. are best separated from the wine before serving. 5. 4. Use appropriate garnishes to enhance appearance of drinks. bottled beer and soft drinks can be served early as their presentation is not affected. Firstly. These are referred to as sediment or crust which. Purpose: The reason this takes place is two-fold. Do not overfill glasses as they may spill. as well as vintage ports can contain naturally forming tannin and tartrate deposits. Wipe down if spillages occur. because of their course texture and bitter taste. 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. 2. about the merits or otherwise of
. Breathing exposes the wine to air thus allowing for certain unpleasant and volatile odours to dissipate and for any harsh tannins to soften. more easy-drinking wine styles. They are therefore generally filtered quite considerably before bottling in order to remove tannin and tartrate deposits. Today. It will also help bring out the bouquet and flavour of the wine. Keep glasses clean. both young and old. Gather all equipment and ingredients before preparing drinks. Below is a guide as to know how to make this task easier and ensure proper presentation: 1.
seafood. The wine remaining in the bottle along with the sediment should be discarded.
Wine with Food : A General Guide
Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers. This is not always possible. Pouring of the wine from bottle to decanter requires patience and a steady hand. they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom. chicken cold meats.breathing of wines. remembering that they may be extremely soft and delicate if old. mild Asian cuisine
. The cork should be carefully removed. many would suggest that young wines. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. A wine service basket should then be used in order to keep the bottle horizontal not disturbing the sediment. White Wine : White wines are not often decanted. 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. Any residue from the cork should be wiped from the top of the bottle. As aged wines are stored horizontally for some time. 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. wastage should be around 30-50mls. Older wines. many benefit from as little as 20 minutes breathing. cold dishes .
Before decanting the appropriate equipment is necessary. This is not common today as all traces of tartrates are generally removed through filtration before bottling. side table or trolley. In some cases it may be preferable to pour the wine back into its original bottle after rinsing. Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. savouries lighter seafood. However. but in certain circumstances it may be beneficial.salads. appertisers. Soup. If done properly. particularly if a wine is ordered in a restaurant. white sauces. suitably clothed decanter. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. being more delicate. particularly those of substantial weight can benefit from decanting up to 4 hours before drinking. After the desired period of breathing the wine may be servered from the decanter.
red sauces Richer red meat dishes. place cork on plate for guest to inspect. 9. If guest approves. 2.
Medium to full bodied Dry reds
Dessert wines Sweet fortified wines
Order Of Service
Dry wines before sweet wines. White wines with entree. .Dry white wine Traminer and Gewurztramine Light red
Stronger flavoured seafoodveal. Hard or stronger cheeses. stronger flavoured seafood. The bottle is then returned to the bar. red wine main course. Take bottle back to waiter's station or to ice-bucket. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label facing guest while tasting. keeping bottle upright at all times. spicy dishes rich casseroles. pork. game birds. If there is a re-order of the same wine the glass does not have to be changed. light flavoured cheeses. 10. heavy rich sauces. dried fruit and nuts. Desserts.
.new glasses should be offered to all guests. filling up glasses 1/2 to 2/3 only. 8. 6. Veal. coffee. Young wines before older wines. Lighter bodied wines before fuller bodied wines. Open wine at the table.
Wine by the bottle :
1. Continously top up guest's glasses to appropriate level until bottle is empty. The wine should be servered from the table so the guest can see the label. commence serving to other guests. If red wine. lighter casseroles. stating -winery. 3. Suggest re-order of another bottle of wine and repeat procedure . Chilled wines before wines served at room temperature. Take order for wine. lamb. allowing sufficient time for selection. ensure you getspecific brand and variety right. Present Wine List (after meals have been ordered) to the host. Present wine to guest (person who ordered the wine) from the right. 4.
Wine by the Glass :
If a guest orders a glass of wine from the wine list. ham.wine should be tasted as with the first bottle. 5. style and vintage. Fill the glass to the appropriate level (120mls as a standard serve). White wines before red wines. 11. fruit. 7. hard or strong flavoured cheeses. pork cream and light cheeses Spicy Asian dishes. Finish by topping up taster's /host's glass.
PREMIUM BLEND MARGARITA MIX SCOOPS VINILLA ICE CREAM OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
STRAWBERRY/ BANANA DAIQUIRI
2 1 1 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. B STRAWBERRY DAIQUIRI MIX P. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ.)
. PREMIUM BLEND RHUMBERO 2 OZ.RHUMBERO Rum Flavor Coctails and Drinks
2 OZ. OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND PIÑA COLADA MIX 12 OZ. OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
KEY LIME PIE
2 2 2 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
PIÑA COLADA (15 OUNCE)
3 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. BLEND BANANA DAIQUIRI MIX ICE BLEND & SERVE IN COCKTAIL GLASS
2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
STRAWBERRY DAIQUIRI (10 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
PASSION FRUIT DAIQUIRI
2 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. OZ. PREMIUM BLEND CARIBBEAN MIX 8 OZ. PREMIUM BLEND RHUMBERO P. PREMIUM BLEND MARGARITA MIX 8 OZ. PREMIUM BLEND RHUMBERO OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
PIÑA COLADA (10 ounce)
2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ.
ICE BLEND AND SERVE IN COCKTAIL GLASS
. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
BANANA DAIQUIRI (10 OUNCE)
2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND PEACH MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
PASSION FRUIT DAIQUIRI
2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
STRAWBERRY DAIQUIRI (15 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ.2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 12 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 12 OZ. PREMIUM BLEND PIñA COLADA MIX 8 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 1 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 1 OZ. PREMIUM BLEND CAFFE' ROYALE 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
BANANA DAIQUIRI (15 OUNCE)
2 OZ. PREMIUM BLEND RHUMBERO 2 OZ.
3 OZ. PREMIUM BLEND MANDARIN MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS
P. ORANGE JUICE 1 OZ.OZ RHUMBERO 1-TABLE SPOON OF SUGAR FILL GLASS WITH ICE AND TOP OF WITH COCONUT WATER . PINEAPPLE JUICE 1 OZ. PREMIUM BLEND RHUMBERO 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS NOTE: Use hurricane glass for the following:
FILL GLASS WITH ICE 2 OZ. GINO'S PREMIUM BLEND MOJITO MIX 4 OZ. PREMIUM BLEND PIñA COLADA MIX 1 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND TEQUESTA 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 BANANA DAIQUIRI 2 SCOOPS OF VANILLA INC CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE OF BANANA
2 OZ. SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY
› GO TO TOP
TEQUESTA Tequila Flavor Cocktails and Drinks
MARGARITA (TRADITIONAL) 2 OZ. GRENADINE 1 OZ. RHUMBERO TOP WITH COLA GARNISH WITH LIME WEDGE FILL GLASS WITH ICE 4 OZ.C.B. ICE
. RHUMBERO TOP WITH SELTZER WATER SHAKE WELL GARNISH WITH MINT LEAF AND LIME WEDGE FILL GLASS WITH ICE 4 OZ.DIRTY BANANA
2 OZ.CAFFE' ROYALE 1 OZ. P. PIÑA COLADA MIX SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY
CARIBBEAN RUM PUNCH
SAOCO-RON CON COCO
4. PREMIUM BLEND TRIPLE SEC 1 OZ. PREMIUM BLEND RHUMBERO 1 OZ. RHUMBERO 2 OZ. PIÑA COLADA MIX 1 OZ.
ICE BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH SLICE OF ORANGE AND CHERRY
2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS RIM GLASS WITH SUGAR GARNISH WITH STRAWBERRY 2 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PINEAPPLE JUICE 1 OZ ORANGE JUICE SHAKE INGREDIENTS EXCEPT GRENADINE . ICE BLEND & SERVE IN COCKTAIL GLASS RIM GLASS WITH GRADE COCONUT
2 OZ. SERVE 2 OZ TEQUESTA 1 OZ PREMIUM BLEND TRIPLE SEC 2 OZ. GARNISH LIME WHEEL
2 OZ TEQUESTA 1 OZ GRENADINE 2 OZ CREAM OR HALF & HALF BLEND WITH ICE AND STRAIN INTO COCKTAIL GLASS
. PREMIUM BLEND PEACH DAIQUIRI MIX 8 OZ. TEQUESTA 1 OZ GRENADINE FILL GLASS WITH ORANGE JUICE ADD GRENADINE DO NOT STIR . PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND TEQUESTA 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. ADD GRENADINE . PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND TEQUESTA 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. ICE (1 scoop) BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH A RASPBERRY 2 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS CARGISH WITH PEACH SLICE
2 OZ.BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH LIME SLICE
2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ.
TEQUESTA 1 OZ FRESH LIME JUICE IN HURRICANE GLASS FILL WITH ICE COLD BEER
Klir Vodka Flavor Cocktails and Drinks
3 OZ. PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 OZ. TEQUESTA 1 OZ.GENTLE BULL
2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 OZ. CAFFE' ROYALE IN COFFEE CUP FILL WITH FRESH HOT COFFEE TOP WITH WHIPPED CREAM 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 2 LARGE SCOOPS OF VANILLA ICE CREAM BLEND UNTIL SMOOTHE SERVE IN STEMMED GLASS 2 OZ. FRESH LIME JUICE 1 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ. CRANBERRY JUICE STIR & STRAIN ORANGE PEEL GARNISH
2 OZ KLIR SERVE IN HI BALL GLASS WITH ICE TOP WITH ORANGE JUICE 2 OZ. PREMIUM BLEND TRIPLE SEC 1/2 OZ. KLIR 1/2 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY
COCKTAIL GLASS CHILLED 2 OZ. HEAVY CREAM 8 OZ. KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY
KLIR & CRANBERRY
2 OZ. TEQUESTA 3 OZ. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE
KLIR 2 OZ. PREMIUM BLEND KLIR 1/2 TEA SPOON ONION POWDER 1/4 CRUSH THYME LEAVES PINCH OF RED PEPPER 2 PINCH OF PAPRIKA FILL WITH BLOODY MARY MIX GARNISH WITH CELERY AND LIME WEDGE COCKTAIL GLASS. KLIR 2 OZ. CHILLED 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ. KLIR 1 OZ. ORANGE JUICE 1 OZ. KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE
2 OZ KLIR RIM GLASS WITH SALT. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. GINO'S MELON BALL 1 OZ. RASPBERRY ROYALE 2 OZ. KLIR 1 OZ. PEACH ROYALE 2 OZ. FILL WITH ICE AND ADD KLIR AND TOP OF WITH GREATFRUIT JUICE COCKTAIL GLASS CHILLED 2 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 2 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE
SEX ON THE BEACH
4 OZ.WHITE RUSSIAN
2 OZ. CRANBERRY JUICE SERVE OVER ICE
. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH
SHAKE GARNISH WITH ORANGE SLICE AND CHERRY
KLIR AND TONIC
3 OZ. ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS. 2 OZ. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE.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
2 OZ. 4 OZ. KLIR 3 OZ. GINO'S MUDSLIDE MIX 8 OZ. GARNISH WITH LIME
2 OZ KLIR 2 OZ GINO'S P. RASPBERRY ROYALE 1 OZ. KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE
KING GEORGE MARTINI
KING GEORGE Gin Flavor Coctails and Drinks
4 OZ . PIÑA COLADA MIX 8 OZ. SWEET & SOUR MIX SERVE OVER ICE
FILL COCKTAIL GLASS WITH ICE ADD 3. MELON BALL SHAKE GARNISH AND SERVE . ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE
4 OZ. PINE APPLE JUICE 1 OZ. KLIR 2 OZ. 3 OZ.OZ. KLIR IN HI-BALL GLASS TOP WITH TONIC .B. KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR . KLIR 3 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX.
PREMIUM BLEND TRIPLE SEC 1 OZ. KING GEORGE SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX SHAKE GARNISH WITH ORANGE SLICE AND CHERRY 3 OZ. SIR WILLIAM 1 OZ. B. P. KING GEORGE 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 2 OZ. PEACH ROYALE
. KING GEORGE IN HIGH BALL GLASS FILL WITH ICE AND TOP WITH TONIC WATER GARNISH WITH LIME WEDGE 3 OZ. SIR WILLIAM 1 OZ. KING GEORGE 3 OZ. GRENADINE IN SHAKER WITH ICE ADD SWEET AMD SOUR MIX TO THE TOP . SIR WILLIAM 1 OZ. SHAKE AND STRAIN INTO ROCK GLASS GARNISH WITH LIME WEDGE 3 OZ. TOP WITH RASPBERRY ROYALE AND GARNISH WITH CHERRY
SIR WILLIAM Whisky flavor Cocktails and Drinks
SEVEN & SEVEN
SIR WILLIAM & COKE
2 OZ. SIR WILLIAM IN HI BALL GLASS FILL WITH ICE AND TOP 7 UP GARNISH WITH LIME 2 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE
DOWN HOME PUNCH
2 OZ. GARNISH WITH ORANGE SLICE 3 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE
2 OZ. LIME JUICE ADD TO SHAKER WITH ICE . SHAKE AND SERVE. HALF & HALF 1/2 GRENADINE SHAKE WITH ICE AND STRAIN INTO COCKTAIL GLASS OR SERVE ON THE ROCKS
KING GEORGE & TONIC
3 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. KING GEORGE IN A HIGH BALL GLASS FILLED WITH ICE TOP WITH ORANGE JUICE . SWEET & SOUR MIX IN A 7 OZ.GIMLET
3 OZ. SIR WILLIAM IN A 7 OZ. SWEET & SOUR MIX IN A 7 OZ. KING GEORGE 1 OZ.
SIR WILLIAM 1 OZ. RHUMBERO 1 OZ. RHUMBERO 2 OZ.MANHATTAN (DRY)
1 OZ. TEQUESTA 1 OZ. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS
LONG ISLAND ICE TEA
IN A HURRICANE GLASS FILL GLASS WITH ICE AND ADD 2 0Z KLIR 1 OZ. RASPBERRY ROYALE FILL REST OF GLASS WITH CHAMPAGNE
2 OZ PEACH ROYALE 1 OZ PEACH DAIQUIRI MIX 4 OZ CHAMPAGNE MIX GENTLY IN A MIXING GLASS THE DAIQUIRI MIX AND CHAMPAGNE POUR INTO CHAMPAGNE GLASS AND TOP OF WITH THE PEACH ROYALE . SIR WILLIAM 2 OZ. SWEET & SOUR MIX COMBINE OVER ICE SHAKE WELL SERVE . P. DARK CREAM DE CACAO 1 OZ. SWEET & SOUR MIX 1 OZ. ORANGE JUICE 1/2 OZ. SWEET VERMOUTH KEEP ALL SIR WILLIAM AND THE VERMOUTH CHILLED COMBINE AND STIR. HEAVY CREAM COMBINE ALL INGREDIENTS SHAKE OVER ICE STRAIN AND SERVE STRAIGHT UP. 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.COCKTAIL
IN A CHAMPAGNE FLUTE (Glass) 2 oz. TOP WITH A CHERRY 3 OZ SIR WILLIAM 2 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 3 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ SWEET & SOUR MIX TOP OF WITH COKE
RASPBERRY/CHAMPAGNE . GRENADINE IN A 7 OZ. GARNISH WITH LEMON AND A CHERRY
3 OZ SIR WILLIAM 1 OZ. 4 OZ.
2 OZ. KLIR 2 OZ. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM OZ. B. PEACH ROYALE 1 OZ. GINO'S P. ICE
. PREMIUM BLEND RASPBERRY ROYALE 2 SCOOPS OF VANILLA ICE CREAM SCOOP OF ICE BLEND AND SERVE
2 1 2 5 OZ. BLEND PEACH DAIQUIRI 8 OZ. STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM
PEACHES & CREAM
STRAWBERRIES & CREAM
2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. P. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ. 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
1 OZ. CAFFE' ROYALE 1 OZ. ALMANDINE ROYALE OZ. COCONUT CREAM 8 OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM
COOKIES & CREAM
2 OZ. CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 OZ. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 2 OZ.
CAFFE' ROYALE FILL CUP WITH HOT COFFEE. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. RHUMBERO 1 OZ. PREMIUM BLEND RHUMBERO 10 OZ. RASPBERRY ROYALE FILL CUP WITH HOT CHOCOLATE AND TOP WITH WHIPPED CREAM 16 OZ. CAFFE' ROYALE SHAKE & STRAIN 1 OZ KLIR 1 OZ. CRANBERRY JUICE 20 OZ. GINO'S SWEET & SOUR MIX
HUG IN A MUG PANAMA RED
BETTER THAN SEX
1 OZ. RHUMBERO 1 OZ. SIR WILLIAM 1 OZ. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE .BLEND & SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM AND SLICED ALMONDS
1 OZ. PEACH ROYALE SHAKE & STRAIN 2 OZ. PREMIUM BLEND TRIPLE SEC 3 OZ. GINO'S SWEET & SOUR MIX 3 OZ. PREMIUM BLEND TRIPLE SEC 6 OZ. ALMANDINE ROYALE 1 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. ALMANDINE ROYALE SHAKE & STRA
2 OZ. RASPBERRY ROYALE 1 OZ. PREMIUM BLEND KLIR 2 OZ. PREMIUM BLEND KLIR 5 OZ.TOP WITH WHIPPED CREAM AND CINNAMON
2 OZ. ALMANDINE ROYALE SPLASH OF PINEAPPLE JUICE 1 OZ. PREMIUM BLEND TEQUESTA 1 OZ. TOP WITH WHIPPED CREAM AND CINNAMON
2 OZ. PALAZZO di CRISTALLO 1 OZ. GRENADINE 7 OZ. GINO'S SWEET & SOUR MIX 6 OZ. TOP WITH WHIPPED CREAM AN CINNAMON
CAFFE' L' ORANGE
. GRENADINE 18 OZ.
CAFFE' BERRY BERRY
2 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ.
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
. Serve with your favorite appetizers. cream of coconut and flaked coconut. combine ingredients. Dip shrimp into batter. Refrigerate leftovers. In large bowl. Fry in hot oil until golden brown. fruit salads or with coleslaw.CREAM OF COCONUT Piña Colada
2 ounces Coco Real® Cream of Coconut 2 ounces Pineapple Juice 1½ ounces Rum or 3oz. salt and baking soda. RASPBERRY ROYALE FILL CUP WITH HOT COFFEE. Serve with dipping sauces. TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. drain on paper towels. 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. mix well. Coconut Lime Dip (Makes about 2 cups) 2 (8-ounce) packages cream cheese. Stir in lemon juice. Serve with tossed green salads. Stir before serving. Premium Blend Rhumbero 1 cup ice Mix in blender until smooth. Refrigerate leftovers. combine remaining 1½ cups flour. softened ½ cup Coco Real® Cream of Coconut 3 tablespoons Lime Juice In small mixer bowl. Serve with fresh fruit. mix well. coat with ½ cup flour. TOP WITH WHIPPED CREAM AND CINNAMON
COCO REAL . Refrigerate leftovers. Zesty Coconut Cream Dressing/Dipping sauce (Makes about ¾ cups) ½ cup Coco Real® Cream of Coconut ¼ cup cider vinegar 1 (0.
(Makes 4 to 6 servings) 2 pounds medium raw shrimp.
Quick Dijon Dipping Sauce
(Makes about 1 cup) ½ cup Coco Real® Cream of Coconut ½ cup Dijon-style mustard In small bowl.7-ounce) package Italian salad dressing mix In small jar with tight-fitting lid or bowl. mix well. Chill to blend flavors. beat ingredients until fluffy. Refrigerate leftovers. combine ingredients. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE. baking powder.
Fill each ramekin with mixture. Serve chilled or at room temperature with chilled cooked shrimp. Combine milk. Refrigerate leftovers. Strain milk mixture into a bowl. ramekins and set aside.Rating: 97% (of 134 votes) . Pour caramel evenly in 4-oz.Rating: 91% (of 653 votes) . based on user votes. Score is out of 100. Cover. reduce and simmer 15 minutes. Bring to a boil. covered with foil. Cook until amber color. coconut milk 8 oz. crab cakes. Let toasted coconut infuse for 15 minutes.1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl. add sugar and water in medium sauce pot. then place ramekin in roasting pan filled half way with hot water.Rating: 98% (of 65 votes) .Rating: 91% (of 11963 votes) . For caramel. etc. chicken fingers.
The Top 10 Drink Recipes at iDrink Criteria: The recipe must have been voted on at least 50 times in order to qualify. Add toasted coconut.Rating: 91% (of 1018 votes) .
(Makes 12 custards) 8 oz.
#1 #2 #3 #4 #5 #6 #7 #8 #9 #10 • • • • • • • • • • • • • • • • • • • . Add eggs and yolks. whisk lightly. coconut milk. Cook.Rating: 91% (of 1261 votes) . for 25 minutes.Rating: 93% (of 206 votes) . Take off flame and let cool.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
. combine ingredients.Rating: 91% (of 1779 votes) . mix well. coconut cream. refrigerate 4 hours or overnight. then whisk in lemon juice.Rating: 92% (of 132 votes) . Coconut Shrimp . 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.
• 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
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
The inevitable 5.1. The basics 1. Bibe's Anti-Hangover Tips 6. Making liqueurs 5. Calculate your blood alcohol level 5.The basics 1.2. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO .3. Just for fun
. M. Bar Measurements 2.#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.1.1. Setting up a bar
4. Tips and Tricks 1. Mixing terms 1.Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr. Recipes 4. Dr.2.4.1.Pepper #6 Grape Crush Palm Breeze Porn Star Butter Baby Tokyo Tea Kahlua and Cream Scoobie Snack shooter Electric Screwdriver Polar Bear #2 Pusser'S Painkiller Caipirinha Lynchberg Lemonade Melon Ball #1 Woo Woo For You Hairy Navel
1.2. I. Equipment 2. Cocktails . General Drink Recipes 4.
A European cocktail shaker is usually made out of metal.1. is added to bring out the aroma of the base and to modify its taste. the cocktail has reclaimed lost ground everywhere. corkscrews. and still others are totally and utterly useless. and often also adds the color to the cocktail. the United States being the main exception. The last few years. Later. a container which holds about half a liter. Most American shakers do not have built-in strainers. Stocking your bar 3. using a separate strainer is a good idea. the base.5. etc. is most often some sort of spirit. such as in many punches. It is. Measures. etc.4. This top also has a smaller top. and the shaken cocktail is poured from either one. These cones are held together to form a closed container. Some of these are useful. In the recipes in the following articles. Cocktails usually consist of three different 'classes' of ingredients. such as knives. Occasionally. the bartenders.2. Punch Garnish 3. basically. toothpicks.6. Thus. The standard measurements of a jigger can vary widely. depending on where you are. consist of two cones about the same size. In addition to the equipment mentioned above. usually fitted with a built-in strainer. through which the shaken cocktail is poured. especially in southern Europe and other places that are full of tourists. A Liquor Story 6. First out of the essentials is the cocktail shaker. The History of the Cocktail Shaker 3. so if you use an American shaker. There are two basic types of shakers available. The main flavoring is often such as Vermouth. as well. you will find that things like these are nice to have. • The first. however. or tequila. bowls. As good as all spirits available was of a rather dubious quality and tasted accordingly. serviettes and cloths. the special flavoring. and the other is metallic. Beer and beer terminology 3. some can be definitely nice to have. are also essential.2. One is often often made of glass.1. A collection of drinking games 6. I will use a standard jigger of 30ml (appx.
. fitted with a top which closes tightly around the upper edges of the container. cocktail sticks. various fruit juices. You will also need stirrers (also known as swizzle sticks). chopping board.3. accommodating as always. also known as jiggers. like vodka. usually with fruit slices. • The third. when producing and imbibing of alcohol was made illegal. or glass with a metal top. or even eggs or cream. but glass jiggers are common. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. Most cocktails are also decorated in some way. Common special flavorings include Grenadine.2. Toasts around the World
Cocktails – The basics
What is a Cocktail?
Drinks akin to cocktails first appeared sometime during the 16th century. Blue Curacao. American shakers. and others. Gravity Chart 3. Jiggers are most often made of metal. is added to enhance the taste of the base.
Many different contraptions are manufactured for the making of cocktails. wine. The reason the cocktail made it big in the happy '20ies.2. (see section below). the main flavoring. You should also have access to ordinary kitchenware. whiskey. Glassware 2. orange peel. etc. The ingredients 3. mint twigs. straws. electric blender. the cocktail lost its popularity most places. • The second. however. It is up to you to decide exactly what your cocktail equipment should be. Absinthe FAQ
6. Coffee and caffeine 3. jugs. but cocktails. as well: Ice bucket. but some things are essential. some sort of wine is being used as a base.3. was first introduced by American bartenders in the 1920ies. was the prohibition. 1 fl oz). as we know and use the term.3.
the ingredients are poured into the glass in which the cocktail will be served. Unlike wooden sticks. as they tend to give the cocktail a slightly artificial appearance. one hand on the top and the other supporting the base of the shaker. Cocktail sticks come in two types. They normally hold between 200 and 300ml and are used for long drinks with ice. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. there are the glasses known as rocks glasses. It is still. allowing the ingredients to be mixed. there is the highball glass. you don't really need to buy such glasses.
. the champagne flute. plastic ones can be reused. the cocktail is sufficiently chilled. shaking creates a colder cocktail than stirring does. A cocktail is supposed to have a refreshing taste. stemmed and with sharply sloping sides. The most frequently used methods are the following: • Shaking: The cocktail is mixed by hand in a cocktail shaker. alcohol. the ingredients are floated on top of each other. There are also other glasses available that will work just fine with cocktails. blending should be avoided unless the recipe demands it. The most common. but also a more cloudy one. When shaking a cocktail. Just as the ingredients may vary. making it Y-shaped when seen from the side. The second type of champagne glass is the less-known champagne saucer. but remember that plastic glasses (or shakers. As with shaking. however. as it will make the cocktail taste of plastic. and the cocktail should immediately be strained into the glass. Blending is a much disputed method of mixing a cocktail. strong drinks. or other such equipment for that matter) should NEVER be used with cocktails. • Second. have special glasses. as the cocktail may be watered down. In general. and are tall with straight or slightly sloping sides. Use your imagination. such as the Pina Colada. and in general. and the long. • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass. mixing glasses. before the cocktail is strained into a glass.
Almost all cocktails are decorated in one way or another. add crushed ice last. cocktail sticks are almost always invaluable. some drinks. fruit juices and short drinks. • Fourth is the group known as cocktail glasses. Wooden and plastic. but be careful not to add too much. A champagne flute holds approximately 150ml. They normally hold about 125ml and are used for spirits with ice. fruit. but no matter the exact decoration. in order of alcohol content (highest first). Wooden sticks are most often used. also known as tumblers. but they cannot be reused. should be carefully used. When water has begun condensing on the outside of the shaker. and such cocktails as the Margarita use exclusively such glasses. Usually. a swizzle stick is put in the glass. but should be carefully washed and boiled first. not to taste like the inside of a used plastic bag. These are the classic cocktail glasses. but occasionally. hold the shaker in both hands. The ingredients are then poured on top of the ice. and water condensing on the outside shows that the cocktail is finished. • Blending: An electric blender is used to mix fruit juices. The champagne saucer is a broad and shallow glass with a stem. the champagne glasses. crushed ice should not be used. These glasses are usually short and broad glasses. If the recipe requires ice. and the glass is therefore less popular than it once was. These glasses are usually of medium width.Glasses
Cocktail glasses come in four different basic types: • First. Champagne flutes have thin-glassed sides. with straight or slightly sloping sides. The broadness and shallowness of the glass make the champagne loose its fizz quickly. is a tall and narrow glass with a stem. • Third. etc. tapering sides can curve both inward and outward. most often with some kind of fruit. The classic cocktail glass holds about 90ml and is best suited for short. as crushed ice will tend to melt and dilute the cocktail. and shake vigorously. are of two different kind.
Mixing a Cocktail
Not all cocktails are made in the same manner. preferably cubes. The shaker is first filled three quarters with ice. and are suited for just about any kind of cocktail. • Building: When building a cocktail. in use. however. jugs. Plastic sticks. In addition to these glasses. Unless you are really serious about mixing your cocktails. there are several ways in which to mix a cocktail. Use glasses you already have instead. Blend the cocktail till it has reached a smooth consistency.
To make highballs. frosting is a 'standard' decoration. e. etc. mint twigs.. or any other fine powder. In fruit drinks. Do not stir drinks containing carbonated mixers.. Frosting leaves an edge of sugar. whatever the type. cherries. In addition to this. of liquor. For a more colorful frosting. 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. Straws are also essential and go well with highballs. on the rim of the glass. assuming you are using a pourer on your bottles. substituting vanilla ice cream for the light cream.1003" as you are pouring. always use fresh fruit. Always pour liquor in before the mixer. strips of orange or lemon peel. Most shaken drinks which contain light cream can also be made as blended drinks. you should be able to do it by eye.Cocktail sticks are. To make cocktails. used for spearing slices of fruit. of liquor is equal to 1 count. then submerge the rim in sugar or salt (or any other powder).g. fill shaker half-full of ice. The traditional cocktail garnish is. can also be used. Straws should not be reused. first fill blender half-full of ice. If necessary. These are used in just about any kind of cocktail. fill the glass about half-full of ice before pouring drink. and just about anything else you care to decorate your cocktails with. Other methods use egg white or other substances for 'gluing' the powder to the glass. To make blended drinks. the red Maraschino cherries. After a while.. fill glass two-thirds full of ice before adding liquor. slices of fruit. and are now also available in green. One often used method of decorating cocktails is that which is called frosting. To measure 1 1/2 oz. For lowball. add more ice as you are blending. There are several ways to frost glasses. use small drops of food coloring in the powder. however. count "1001.. yellow and blue.1002. just so that it lines the top of the rim. With some cocktails. such as the Margarita. and other shaken or stirred drinks.
Tips and Tricks
• • • • • • •
1/2 oz. Always keep fruit juices and other mixers refrigerated. strawberry margaritas. cocoa. lowball. not frozen.
holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. but will also result in a less clear drink. Always put the ice in the shaker first and the liquor last. A general rule is that 10-15 stirs will be sufficient for proper mixing. should be shaken vigorously to ensure that the ingredients has been well mixed. Drinks based on clear liquors. and this is why floating often is referred to as layering.|
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
. smooth in the bottom of a glass. You can use a wooden muddler that you buy in a bar supply store or buy a bar spoon with a muddler on the end.
To frost a glass. juices and ice instead of using a shaker. such as mint. without scaring the glass.
A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. This will mix the ingredients more than stirring. not stirred").Mixing
When using a cocktail shaker there is one golden rule to remember. much as the back of a soup spoon might. liquor. Drinks that contain ingredients that are hard to mix. and by adding the liquor last you reduce the chance of dilution. If you stir too much the ice will begin to dilute the liquor. fruit juices and eggs.
The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. first dip it in water and then put it in the freezer for half an hour or so. The easiest way to float one liquor on top of another is to use a demitasse spoon. Also note that metal and silver mugs and cups will frost better than glasses. like a Martini. such as cream.
Use an electric blender to mix fresh fruit. When stirring a cocktail you should stir it enough to mix the ingredients. It crushes the herbs. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice. This will create a drink with separate layers. but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix. should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken. you can shake the drink. Not too popular everywhere.
Muddling is a simple mashing technique for grinding herbs. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle.
Instead of stirring. but not stir it too much.
Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal.
• • • • • • • • • • • • • • • • • • • • 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.0 oz = 32.1 fifth 1 gallon (gal)
= 25.4635 deciliters 1 gallon (gal) = 3.0 oz = 8. 3 centiliters (cl) 1 quart (qt) = 9. 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.573 milliliters = appx.0 oz 200 ml = 6. = 25.7 oz 1000 ml = 34. you will need quite a lot of equipment. preferably electric You can crush ice manually.6 ounces (1/5 gallon) = 128 ounces
1 fluid ounce (oz) = 29.0 oz => => => => =>
Setting up a bar
Basic set of tools
When setting up a bar.
In addition you may wish to buy some other equipment to make things a bit easier and to be able to make additional drinks. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks. You may also want to take a look at the list of additional equipment that will make life behind the bar a bit easier too.
• Ice crusher.0 oz = 64.6 oz = 1/2 Quart = 16.8 oz 1750 ml = 59. but an electric crusher it a whole lot easier than using a
.5 oz 500 ml = 17.7854 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.
The right glass can enhance the drink you are serving. making you look even better. Be careful about this. You really do not want to serve wine in a coffee cup. Here are a few tips about accidents and what to do: • Always use an ice scoop and not the glass itself. Get the point?
When you are around any bar. • If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. and you will have more support carrying the glass. Wooden muddler Ice pick or chipper Vegetable peeler or a twist cutter for fruit peels Ice scoop Funnel Nutmeg grater
When operating a bar. When glass shatters. pieces go everywhere. 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. One of the glasses will almost always break. • Mechanical shock occurs when you clank two glass together. you need to have certain types of glasses. a cocktail in a beer mug. You really don't want pieces of glass in your drink. always throw away all the ice. and you definitely don't want to serve an Alabama Slammer in a sherry glass.
• • • • • • • • • • • • • • • • • • • • • • • Beer mug Beer pilsner Brandy snifter Champagne flute Cocktail glass Coffee mug Collins glass Cordial glass Highball glass Hurricane glass Irish coffee cup Margarita/Coupette glass Mason jar Old-fashioned glass Parfait glass Pitcher Pousse cafe glass Punch bowl Red wine glass Sherry glass Shot glass Whiskey sour glass White wine glass
Written by The Webtender/Pål Løberg
. you need to be concerned for yourself and your guests. whether it be in-house or a business. home or business.• • • • • •
hammer. This can cause the glass to shatter due to thermal shock. • Never take a hot glass and add ice into it.
Normal size: 17 1/2 oz.
A Brandy snifter is often used for:
• • Brandy Cognac
A Collins glass is often used for:
• • • • • Soft drinks Alcoholic Juice drinks Collins Sours Bloody marys
Normal size: 8 oz.Cocktail glass
Normal size: 6 oz. A Cocktail glass is often used for:
• • Martini Any chilled "up" drink
Normal size: 14 oz.
The classical Cocktail glass.
A Highball glass is often used for:
• • Bourbon/ginger White Russian
Also known as a Rocks glass
An Old-fashioned glass is often used for: • Drinks served "on the rocks" • Chilled shots containing juices
Pousse cafe glass
. Used for almost any hot drink.
Also called an Irish coffee glass.Irish coffee cup
Normal size: 8 1/2 oz.
Normal size: 8 .10 oz.
Whiskey sour glass
A Sherry glass is often used for:
• • • Liqueur Layered shooter Port
Normal size: 1.Punch bowl
Red wine glass
Normal size: 8 oz.5 oz. • • Wine Champagne
A Red wine glass is often used for:
Normal size: 2 oz. Other sizes are "short shot" glasses or "pony shots" which are 1 ounce.
Many of these shapes were not entirely capricious." At the turn of the century. 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. or "cock of the walk. In the 1920s martinis were served from sterling silver shakers by high society while the less affluent made do with glass or nickel-plated devices. The outlaw culture had a powerful pull. The penguin with its natural "tuxedo" symbolized the good life. the bartender's shaker as we know it today had become a standard tool of the trade. Fox Trot. The Great War was over and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for pleasure.
. The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags. The rooster. invented by an innkeeper when pouring a drink back and forth to mix. frothy and foaming from a golden cylinder. and Zanzibar. 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. archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops.
This is a tall wine glass. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets. By the late 1800s. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable. People who had never tasted a cocktail before were knocking on speakeasy doors. traditional shapes. A forerunner of the cocktail? Well. he held the two together and shook "for a bit of a show. and from Germany zeppelin and aeroplane shakers." for example. as well as. There were rooster. had long served as a symbol for tavern signs. liberated more by this act and smoking in public than by their new voting rights.White wine glass
Normal size: 12 1/2 oz.and penguin-shaped shakers. The Graf Zeppelin had become the first commercial aircraft to cross the Atlantic an 111-hour non-stop flight that captured the attention of the world. The mixed drink and cocktail shaker was powered by Prohibition. Finding that the smaller mouth of one container fit into another. 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. served to Montezuma with much reverence.
Small wonder. To meet popular demand. The cocktail party had influenced fashion. called "roc rooms. While gin. Kem Weber. geared for mass production. but here are a few guidelines on what to buy. knew how to shake a drink with style. Over 50 years have passed now. machine age factories. the Depression ended. shakers had become standard household objects. the skyscraper. a package of "redi-mix. then. By the end of the decade. Heisey. Now they were featured frequently on the silver screen. sought by collectors of today as the perfect mix of form and function. leaped into action. shakers and accoutrements part of every movie set. and Imperial. electric blenders became popular. thinking of jetpropelled airplanes. that these elegant stars of the 1930s were forced into retirement. a brief renewal of interest in cocktail shakers occurred when new homes featuring finished basements. and interior design. It is impossible to make a list that "fits all" without including every possible liquor in the World. Gone were the rites and rituals. The golden era of the cocktail shaker was over. easier to duplicate than rye or scotch. add the alcohol of your choice. Movie fans watched Fred and Ginger dance across the screen. drop in some ice. and new cars with lots of chrome. After the war. the reward for effort." were equipped with bars. But the push-button age had taken the fun out of mixing drinks. Nick and Nora Charles. cocktail glass in hand.. both de rigueur symbols of sophistication. Companies that once made cocktail shakers. went from fad to fashion. so you'll probably want to buy a selection of liquors and mixers too. affordable to all. All metal went to the war effort. the showmanship. a thing called television. and the little black dress.Such ingenious designs were all the rage. few thought of the shakers. now made artillery shells. once again. and even in the shape of a lady's leg. There were now cocktail shakers in the shape of bowling pins.waiting to be recalled to life. cocktail shaker skills and drink rituals were as important in the Jazz Age lifestyle as the latest dance steps. and one can faintly hear the clink of ice cubes as shakers are. 1941. We were in the atomic age.. and Lurelle Guild created streamlined modern masterpieces. as did the tens of thousands of Americans who shook. became the drink of choice and the martini society's favorite." flick a switch and. many in the shape of the new deity of architecture. but not in the way most had hoped. It ended on December 7. Coffee tables were now cocktail tables. Worse yet.
. At the beginning of the 1940s. and America's involvement in World War II began. Stars were constantly sipping cocktails when they weren't lighting each others' cigarettes. In the early 1950s. designed by Coco Chanel. such as Cambridge. swirled.in attics and closets nationwide . Stunning etched and silk-screened designs were created." The great glass companies. Industrial design was at the height of popularity and superstar designers such as Russel Wright. and wanted their own symbol of the good life to shake themselves out of the Depression that gripped the country. 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. dumbbells. a symbol of elegance. the delightfully sodden couple that poured their way through endless martinis in The Thin Man series. Colorful cocktails with sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch. And there they sat . Fashioned from the high-tech materials of the day. and swilled cocktails by the shaker-full in the years following the repeal of Prohibition. Every family had at least one shaker on the shelf. furniture. The Art Deco movie set aesthetic was perfect for the Depression-driven cocktail shaker. began turning them out in droves.
Stocking your bar
You cannot make drinks out of the equipment. Shakers came with battery-powered stirring devices. But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. and is now an institution. town criers bells. no polishing needed. often in brilliant hues of ruby or cobalt. chrome-plated stainless steel shakers with Bakelite trim replaced those of sterling silver and were advertised as "nontarnishing..
so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer. you will need different mixers. • Club soda • Tonic water • Ginger ale
. You can add new liquors to your bar stock later. flecked with gold leaf bits) Grand Marnier (oranges) Irish Cream (whiskey and cream) Kahlúa (coffee) Kümmel (caraway) Mandarine Napoléon (tangerine) Midori (melon) Ouzo (anise) Peter Heering (cherry) Prunelle (plum) Sabra (orange and chocolate) Sambuca (wild elderberries) Sloe Gin (sloe berries) Southern Comfort (peach) Strega (orange and spices) Tia Maria (coffee)
In addition to the liquors.You should always choose your bar stock to suit your guests. Young people often prefer the more exotic drinks. It is likely you will experience requests for drinks you cannot make. but that happen to almost every bar now and then. • 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. but you should consider the number and type of guests you expect before buying. A well stocked bar should have the following. and should learn how to mix what you have in the meantime. flavorings and garnishes.
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.
raspberries. substitute fruit juice for the water. about 1 1/2 hours. freeze until firm. freeze until firm. lemon or lime slices Lime slices. Dip ring mold in warm water for a few seconds to loosen ice. If desired.
Water 1/2 lb red and/or green seedless grapes. strawberries. orange. such as lemon leaves or rose leaves 1. 3. raspberries. substitute lemonade or a light-colored juice for the water. then halved Non toxic leaves. cut in small clusters 1/2 pint fresh strawberries 1 small orange. strawberries.
Fruited Ice Cubes
Suggested Fruits Lemon slices Strawberries. Tuck leaves between fruit.
. maraschino cherries. about 1 hour. Place one or two pieces of desired fruit in each section of the tray. as desired. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch. freeze until firm. Add enough water to fill the ring mold. about 1 1/2 hours. grapes. The ice ring is easy to prepare and makes a beautiful presentation. freeze until firm. if you wish. Arrange grapes. Arrange so that some fruit and leaves stand above top of mold. about 3 hours. unmold and float fruit side up in punch. 2. 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. sliced. raspberries Beverage Iced tea Lemonade Punch
To make fruited ice cubes. fill an ice-cube tray halfway with water. lemon or lime slices Pineapple chunks.Fruited Ice Ring
Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. Use the fruit of your choice and. strawberries and orange slices decoratively on top of ice in mold. mandarin oranges. Fill with water.
Higher values indicate a heavier liquor.it is their 500-year-old secret.97
Southern Comfort is a peach flavored bourbon liqueur. 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 . the heaviest liquor is poured into the glass first. This table list some common liquors.
0. However. Missouri. produced in St. try it in your coffee or savour it on the rocks as an after dinner drink. It's also the barman's dream.Ideal for re-vamping traditional old favourites . also known as a Pousse Cafe.-and perfect for creating his own signature drinks. with an exhilarating blend of vanilla and orange.Gravity Chart
When making layered drinks. legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility.00
. you'll need to know which ingredients are heavier than the others. Tuaca has an intriguingly fruity flavour and a heavenly amber glow. Enjoy Tuaca as a straight shot or a slammer.98
1. Louis. cask-aged brandy. The technique is simple. 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 . Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa . It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol).
Once long ago during the golden age of Renaissance Italy. irresistible and uniquely different. It is smooth. Based on fine. along with their Specific Gravity that is the weight of the liquor relative to water.
Name Gravity Color
0.and named it Tuaca.
Green Chartreuse 1. according to the Dutch. and is aged on oak barrels.04 1. while the green version is more popular nowadays.04
Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums). flavored with the peel of sour and sweet oranges from Curacao and Spain.
Peppermint schnapps Benedictine
Cointreau is a clear.04
Kümmel is a sweet. drier and more spicy than the yellow variant. Green Chartreuse gets its green color from the addition of chlorophyll. It is aged on wood-barrels and has a red color. It is made from a mixture of 130 different herbs. cumin and fennel.
Peach liqueur Sloe gin
1. Classic cocktails usually call for yellow Chartreuse. and it has become the accepted standard of kümmel quality for the past century. orange liqueur. It is lighter and sweeter in flavor and is lower proof than the green variant. colorless liqueur flavored with caraway seed. originally made by French Carthusian monks. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels. It is higher proof. It was then taken to Russia. It is considered to be a high quality Triple Sec.04 1.
1. mildly bitter. who is now the principal producer and consumer of kümmel. and is not a "real" gin. and is colored pale yellow with saffron. Kümmel liqueur was. first distilled in Holland during the late 16th century by Erven Lucas Bols.
1.Chartreuse is an aromatic liqueur. Chartreuse come in two varieties. green and yellow.04
Yellow Chartreuse is made with the addition of honey.
It is distilled from red grapes.Brandy
1. but other sugar-poor fruits not capable of fermentation (such as raspberries and blackberries) can be soaked in neutral spirits and then re-distilled. Chile and Peru. Portugal. Greek brandy One famous Greek brandy is the Metaxa. sweetened and flavored with herbs. husks and stems of the wine production. It has a richer taste but less finesse than the Cognac. glass or clay containers.04
Brandy is a liquor distilled from wine (brandy) or fermented fruit juice (fruit brandy). Marc. Is is then are aged in wood containers. the United States. are distilled from the remaining skins. The name "brandy" comes from the Dutch brandewijn. Greece.
Several other countries than France produce brandies. Germany. keeping them colorless and
. Italy. South American brandy The best known South American brandy is the Pisco. meaning "burned wine". Some of them are Spain. A relative of the Cognac is the Armagnac. national drink of Chile. Most fruit brandies are aged in steel. They have a full flavor and are slightly sweet. from France. which contributes flavor and color. and grappa.
Most fruit brandies are made from fermented fruit mash (such as apples and pears).
Spanish brandy The Spanish brandies are a byproduct of the production of sherry.
Wine brandies The best known of all wine based brandies is the French Cognac produced in the Cognac (Charente) region of France. from Italy.
Brandy is not always distilled from the wine. They are not always aged and have a light yellow color (if any).
black and red currant and cranberries. Within the general category of fruit brandies. The distillate is then diluted with water and sometimes aged on casks. Midori can be found in more than 30 countries around the world. Other popular stonefruit brandies are plum brandy and apricot brandy.05 Green
Midori is a bright green. Midori has been produced in Mexico by Suntory since 1987. blackberries. Midori has featured in several award winning cocktails in international
. This produce a raw distillate with high alcohol content. strawberries. sweet Japanese honeydew melon flavored liqueur produced by Suntory. Brandy from berries Most berries have too little fruits to ferment properly.clear. Today. The best known apple brandy is Calvados. The alcohol and berries is then distilled. The best known berry-brandy is the raspberry brandy.
Brandy from pomaceous fruits This is fruit brandy made from apple and pear. Midori melon liqueur 1. with Australia as the currently most successful market. at New York's famous Studio 54 Nightclub. a distinction is made between distillates from pomaceous fruits. Fruit brandy served neat should not be chilled. Fruit brandies are either served neat as an aperitif or used in mixed drinks. and are soaked in neutral spirits which absorbs the flavors. Midori's versatility also extends to original cocktails. stone fruits and berries. but brandies are also made from bilberries. Brandy from stone fruits The most important stone-fruit brandy is kirschwasser made from sweet or sour cherries. aged and then distilled. Although originally from Japan. As well as adapting itself to traditional recipes. Midori was launched in the United States in 1978. A must or cider is made from the fruit.
Regular Campari has an astringent. It is higher proof.
1. while the green version is more popular nowadays. Classic cocktails usually call for yellow Chartreuse. It is lighter and sweeter in flavor and is lower proof than the green variant.
Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits. Each bottle of Rock and Rye has a chunk of rock candy in it.06 1. green and yellow.
Yellow Chartreuse is made with the addition of honey.06 1.08
Drambuie is a golden liqueur.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. but it is also consumed without a mixer and used in some cocktails. Green Chartreuse gets its green color from the addition of chlorophyll. Campari is often mixed with soda and ice.06
1. and is aged on oak barrels.championships. Chartreuse come in two varieties. bittersweet flavor.
Rock and Rye
1.06 1. drier and more spicy than the yellow variant. Sweet brands are also known as apricot liqueur. with a citrus overtone.05
Apricot brandy Blackberry brandy Cherry brandy Peach brandy
Chartreuse is an aromatic liqueur. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. It is made from a mixture of 130 different herbs. and is colored pale yellow with saffron. but a sweet Campari is also available. Apricot brandy is the generic term for a brandy distilled from apricots. based on Scotch whisky and sweetened with heather honey and flavored with different herbs. originally made by French Carthusian monks.
hails from Saronno. Many distilleries produce their own amaretto.
Amaretto is a liqueur with a distinct flavor of almonds. then distilling the result. and Grand Marnier are also triple secs. One generic brand is De Kuyper Triple Sec (image of bottle to the left).
Triple sec is a strong. but not cloying. green (Green Curaçao) or left clear (White Curaçao). it here means "triple distilled".
Frangelico is most frequently drunk either straight. blue (Blue Curaçao). with small variations in bitterness. Italy.08 Orange Curaçao can be colored orange (known as Orange Curaçao or only Curaçao).08
The Frangelico taste is achieved by infusing toasted hazelnuts in alcohol and water. vanilla berries.10 1.
Tia maria Apricot liqueur Blackberry liqueur Amaretto
Brown Amber Dark red Light brown Liqueur made from apricots. chilled or over ice. clear orange-flavored liqueur. The original liqueur.
1.including toasted cocoa. In addition to the generic brand Triple Sec.09 1.09
While triple sec usually would mean "triple dry". Blue and green Curaçao are often used to provide color to mixed drinks. Cointreau.Frangelico
1. though it's often made with apricot pits kernels. It is sweet. Curaçao. toasted coffee. Amaretto di Saronno. rhubarb root and sweet orange flowers .
.before further blending and maturing in oak casks.09 1. It can also be mixed with tonic or soda water.
Orange Curacao 1. All variants have the same flavor. Other ingredients are added .
Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. Usually known as apricot brandy.
yellow Italian herbal liqueur.12
1. It's aromas and flavours are obtained from Curaçao orange peel.12
1. on the rocks or used as a mixer. green (Green Curaçao) or left clear (White Curaçao). also known as Liquore Galliano. Crème de Menthe is a very sweet mint flavored liqueur. and a subtle hint of vanilla. All variants have the same flavor. vanilla pods.13
Coffee liqueur Crème de Banane
1. There is no noticeable flavor difference between the two. When a recipe calls for creme de menthe. It come in two versions.12
White Crème de Menthe
Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. Galliano.14
Dark brown Yellow
.Usually served straight. When a recipe calls for creme de menthe. green and white (clear). is a sweet. green and white (clear). flowers and spices. giving it an unique taste.12
1. Crème de Menthe is a very sweet mint flavored liqueur.14 1.
1.11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). licorice and vanilla. or just Parfait Amour. is a violet liqueur with a delicate and soft flavour of rose petals and orange. Parfait d'Amour.
Blue Curacao 1. There is no noticeable flavor difference between the two. the white variant is usually the correct to use. the white variant is usually the correct to use. It come in two versions. blue (Blue Curaçao). almonds and rose petals.In English the name Parfait Amour means 'Perfect Love'.11
Green Crème de Menthe
1. Blue and green Curaçao are often used to provide color to mixed drinks. It is flavored with various herbs. with small variations in bitterness. including anise.
and wretchedness.17 1. It dates back to the 16th century. It exists in two different variations: Dark crème de cacao is dark brown. often scented with vanilla.14
1. while White crème de cacao is a clear.15
Kahlua is a Mexican coffee liqueur with herbs and vanilla. This cordial works well in pousse-cafés and some cocktails. jaundice. colorless form of the same liqueur. or soda water.16 1. but is most commonly mixed with just vermouth.18
. It exists in two different variations: Dark crème de cacao is dark brown. often scented with vanilla. It is different from chocolate liqueur. the white variant is usually the correct to use.
Crème de Cassis
1. sweet. If a recipe calls for just crème de cacao. while White crème de cacao is a clear. white wine. which is usually sweeter and more syrupy. black currant-flavored liqueur. first produced by monks in France as a cure for snakebites. If a recipe calls for just crème de cacao. colorless form of the same liqueur. Crème de cacao is a cacao (chocolate bean) flavored liqueur.
Crème de Almond Crème de Noyaux Anisette
White Crème de Cacao
1. which is usually sweeter and more syrupy.17 Bright red White Crème de cassis is a blood-red.flavored liqueur. It is different from chocolate liqueur. the white variant is usually the correct to use.
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?".
Aroma is often distinctive and complex. such as floral. herbal. You'll recognize it as the familiar smell of "truck stop" coffee. Terms used to describe aroma include: caramelly (candy or syrup-like). Briny is a salty sensation caused by application of excessive heat often brewing. and refers only to the smell of coffee grounds. Exotic refers to a coffee with unusual aromatic and flavor notes. Mellow is a term for well balanced coffee of low-to-medium acidity. It can be used in a general sense ("this coffee is flavorful"). rounded. "of the earth" taste of Indonesian coffees.
. It may range from watery and thin. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). earthy can become dirty. fruity.
Flavor. Bitter is a basic taste perceived primarily at the back of the tongue. delicate flavor. floral. Flavor is the total impression of aroma. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). Acid is not the same as bitter or sour. lively quality of all high-grown coffees. berry. Dark roasts are intentionally bitter. Underextracted coffee (made with too little coffee or too coarse a grind) is also bland. Earthy is often used to describe the spicy. snappy quality which makes coffee refreshing and palate cleansing. that may also be called mellow or sweet.
Other useful terms
Aroma is the odor or fragrance of brewed coffee. rich (over-used). and body are the three fundamental tasting terms. and some of the more esoteric terms may be a little difficult to decipher. Bitter is not a synonym for sour. Body is the tactile impression of the weight of the brewed beverage in the mouth. Bland is the pale. and has nothing to do with objective pH factors. spicy. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. malty (cereallike). acidity. Soft describes low-acid coffees such as Indonesians. and sweet spice-like qualities. medium and full. Acidity is the sharp.Coffee tasting terminology ranges from easily understandable to highly technical. Acidity is the brisk. to buttery or even syrupy in the case of some Indonesian varieties. Coffees from East Africa and Indonesia often have such characteristics. Bouquet is a less frequently used term. Fine. Mild denotes a coffee with harmonious. acidity and body. as in the case of the cheap filler coffees used in commercial blends. carbony (for dark roasts). It is also a coffee trade term for any arabica coffee other than those from Brazil. Carried to an extreme. insipid flavor often found in low-grown coffees. through light.grown Latin American coffee is often described as mild. chocolaty. high. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees.
and denotes odd. and their balance and consistency make them the foundation of good coffee blending an well. low in acidity. Coffees. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. Each region has common characteristics that you can learn to recognize. It can be a defect or a positive attribute. and is characteristic of lightroasted coffees. falls within this Latin American range of taste and aroma. Guatemala Antigua and Mexico. Usually fullbodied and smooth. In fact. These are the most popular varieties Starbucks sells. and typically are medium-to-full bodied. In popular use. A fine high-grown Costa Rican coffee is frequently tangy. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. almost fruit-like in nature. The contrast between fruit-like acidity and smooth body creates flavor interest. free from defects and harsh flavors. varietal-quality coffees in each dark roast blend. Some Indonesian arabicas. This group includes Estate Java. like wine grapes. palatable coffee. Strong technically refers to the degree of presence of various taste defects and virtues. Costa Rica Tres Rios. such as Guatemala Antigua. Coffee flavor and aroma may be classified according to geographic origin. Wild describes a coffee with extreme flavor characteristics. get much of their flavor from the specific growing conditions and preparation methods of each producing region. to the smoky tang of Italian Roast. Papua New Guinea and Sulawesi. Kenyan coffees are a classic example of winy coffee flavor. Typically.Sour is a primary taste perceived mainly on the posterior sides of the tongue. or to the relative proportion of coffee solubles to water in a given brew. Sumatra Boengie. it's often the assertive flavor of darkroasted beans. This category includes coffees like Colombia. Tangy is a darting sourness. Spicy refers to an aroma or flavor reminiscent of a particular spice. caffeine is actually highest in bland canned coffees. East African coffees are unique and under-appreciated. are almost peppery. Winy is a desirable flavor reminiscent of fine red wine. Others. from the caramel spice of Espresso. The textbook example is Ethiopia Harrar. The difference at Starbucks is using specific. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors.
Central and South American coffees are generally light-to-medium bodied. The category includes Kenya. related to wininess. and often possessing earthy and exotic taste elements. It is also incorrectly associated with high caffeine content. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. though geographically a product of the Pacific islands. to the pungent roastiness of French Roast. Sweet is used as a general term for smooth. These coffees are found in the morning cup of nearly every professional coffee taster. Kona. a blend might play
. especially aged coffees. a coffee which nearly always exhibits such flavors. evoke an association with sweet spices like cardamom. with clean lively flavors. racy nuances of flavor and aroma. Blends combine varietal tastes to create greater complexity and completeness. due to the large percentage of high-caffeine robusta coffees they typically contain. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes.
cup) Chocolate milk beverage (8 oz.) Milk chocolate (1 oz. as well. acidity and aroma. Whatever the reason. Some roasters use the opportunity to dump low-grade filler coffees into the mix. or spice up a delicate varietal with the tang of a dark roast. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. glass) Cocoa beverage (5-oz. the information here is verbatim. or one of three others they have put out for coffee education. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz. Some find the effects of too much caffeine unpleasant. Modulo typos. If you want a copy of this brochure.off Central American acidity with Indonesian smoothness. is high art. semi sweet (1 oz.8 45.0 52.) Dark chocolate. except a long description of the >30 types of coffees you can buy from Starbucks is left out. using premium quality beans to create a balanced brew.
The coffee information is reproduced from a brochure available at Starbucks.6 44.8 54. drip method Brewed. brewed Decaffeinated. We are proud to offer a complete selection.
Caffeine in various beverages
BEVERAGE Coffee (5-oz. both in water and traditional processes. we blend according to taste. cup) Brewed. to "extend" the blend along with their profit margins. Blending. others are looking for a hot cup to enjoy before bedtime. serving) 58.6 45. cup) Brewed.) Chocolate-flavored syrup (1 oz. in regular and dark roasts. US. at its best. imported brands Instant Iced (12-oz. seeking an overall flavor that is greater than the sum of its parts. major U.4
. percolator Instant Decaffeinated. harmonious in body.S.) Baker's chocolate (1 oz. At Starbucks. you can call them at 1-800-445-3428 (USA). instant Tea (5-oz. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability.) 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. offering a unity in diversity which few straight coffees can match.8 46. brands Brewed. flavorless decaffeinated blends sold in supermarkets.
4 40. or at least stirs up the sediments.2
Coffee and caffeine
Coffee should never be merely the beverage at a meal. with follows a chord form one side of the mug to the other. do not drink coffee together.coffee should be smooth. However the proper companion is important. Spoon will leave a stain where ever you place it.8 39.4 36. They should not talk too much.something to avoid and to caution beginners of. brown colored water does not coffee make. and more importantly. 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-. two or three times to knock off any large drops. How much fat can one lump of sugar slap on your thighs? -. because deep down you know nothing tastes the same. and so that stirring may properly take place without spillage. or if being looked blankly over a mug bothers either of you. if not the ONLY thing consumed. PIBB Dr.they are COMPLETELY INCOMPATIBLE experiences. Never drink coffee with someone drinking tea -. If looking blankly at someone. almost like melted.0 36. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion. passing roughly through the mug's geometric center. so place it accordingly.2 30. though not preferred.0 36. Finally the removal. The mug must be large so that you do not need to refill it too frequently.4 44.6 39.Shasta Cherry Cola Shasta Diet Cola Mr.never some artificial placebo. nor require that you talk too much. Also. sugar should always be used to sweeten -.4 38. At its finest coffee is never consumed alone. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. Pepper Diet Dr. DO NOT lick spoon to remove final drops. the cross-stroke. Coffee should be strong. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used. But this does not mean it should taste like kerosene -. 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
44.0 36. There is no such thing as good instant coffee. unsweetened chocolate. Next. that must be larger than a dixie cup. Stirring occurs in very distinct stages. The spoon should be tapped lightly on the rim of the mug.use the real stuff.0 1.4 38. Hot. Coffee should be the center of any sit-down. If silences are embarrassing between you and someone. The main reason that styrofoam and plastic just don't feel right.0 36. do not drink coffee with them.0 31.
.6 38. Talking limits one's ability to savor the moment and the brew. Coffee must be drank from a porcelain mug. Companionship is the most overlooked part of drinking coffee. Nor will decaffeinated coffee ever hack it. The odd doughnut or slice of cheesecake is allowed.
Acidity is the brisk. ie. spicy. chocolaty. snappy quality which makes coffee refreshing and palate cleansing. women and men approach coffee and food in general in different manners. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees.sized. rich (over-used). Body is the tactile impression of the weight of the brewed beverage in the mouth. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). hopefully. lively quality of all high-grown coffees. Little organization. Sexist as it may sound.
Other useful terms
Aroma is the odor or fragrance of brewed coffee. Acid is not the same as bitter or sour. and body are the three fundamental tasting terms. Dark roasts are intentionally bitter. If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. carbony (for dark roasts). and has nothing to do with objective pH factors. but not enough to cover the "clinks" of the removal stage of stirring. and some of the more esoteric terms may be a little difficult to decipher. Bland is the pale. Enough indistinct noise to cover the sound of you breathing. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). medium and full. Bouquet is a less frequently used term. herbal. porcelain mug has a handle doesn't mean you have to use it. The place must exist cafe style. Always exhale after finishing a cup and enjoy the heat and flavor of your breath.and middlefinger. and refers only to the smell of coffee grounds. It may range from watery and thin. There should be a light buzz of conversation around you. It can be used in a general sense ("this coffee is flavorful"). Bitter is a basic taste perceived primarily at the back of the tongue. and drink from the mug that way. not completely repulsive cup of something they're calling coffee. Flavor is the total impression of aroma. and putting two fingers through the hole is allowed. Underextracted coffee (made with too
Flavor. acidity. Well lit. Airy. through light. malty (cereallike). rounded. Terms used to describe aroma include: caramelly (candy or syrup-like). Aroma is often distinctive and complex. acidity and body. with the ringfinger draped around the handle so that you know where it is and don't bop yourself in the nose with it. Bitter is not a synonym for sour. Women must always use the handle. if you are a man. civilized versus "what's the extra fork for?".And finally where to go with the perfect companion to drink this. then remember that just because your well. Lastly.
Coffee tasting terminology ranges from easily understandable to highly technical. floral. Lots of small tables. Coffee is a private experience that can only be properly appreciated in a public place. to buttery or even syrupy in the case of some Indonesian varieties. Acidity is the sharp. insipid flavor often found in low-grown coffees. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore. fruity.
It can be a defect or a positive attribute. It is also a coffee trade term for any arabica coffee other than those from Brazil. Sour is a primary taste perceived mainly on the posterior sides of the tongue. and their balance and consistency make them the
. Others. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. earthy can become dirty. such as floral. almost fruit-like in nature. berry. with clean lively flavors. related to wininess. Coffees. like wine grapes. Each region has common characteristics that you can learn to recognize. as in the case of the cheap filler coffees used in commercial blends. Earthy is often used to describe the spicy. evoke an association with sweet spices like cardamom. Fine. In fact. "of the earth" taste of Indonesian coffees. Carried to an extreme. Some Indonesian arabicas. Tangy is a darting sourness. Spicy refers to an aroma or flavor reminiscent of a particular spice. racy nuances of flavor and aroma. Mellow is a term for well balanced coffee of low-to-medium acidity. In popular use. due to the large percentage of high-caffeine robusta coffees they typically contain. Coffee flavor and aroma may be classified according to geographic origin. are almost peppery. free from defects and harsh flavors. Winy is a desirable flavor reminiscent of fine red wine. or to the relative proportion of coffee solubles to water in a given brew. A fine high-grown Costa Rican coffee is frequently tangy. Sweet is used as a general term for smooth. Strong technically refers to the degree of presence of various taste defects and virtues. and denotes odd. get much of their flavor from the specific growing conditions and preparation methods of each producing region. especially aged coffees. delicate flavor. The textbook example is Ethiopia Harrar. Wild describes a coffee with extreme flavor characteristics. Exotic refers to a coffee with unusual aromatic and flavor notes.grown Latin American coffee is often described as mild. and sweet spice-like qualities. It is also incorrectly associated with high caffeine content.
Central and South American coffees are generally light-to-medium bodied. Briny is a salty sensation caused by application of excessive heat often brewing.little coffee or too coarse a grind) is also bland. These are the most popular varieties Starbucks sells. The contrast between fruit-like acidity and smooth body creates flavor interest. that may also be called mellow or sweet. palatable coffee. Kenyan coffees are a classic example of winy coffee flavor. You'll recognize it as the familiar smell of "truck stop" coffee. Mild denotes a coffee with harmonious. high. such as Guatemala Antigua. a coffee which nearly always exhibits such flavors. caffeine is actually highest in bland canned coffees. and is characteristic of lightroasted coffees. it's often the assertive flavor of darkroasted beans. Soft describes low-acid coffees such as Indonesians. Coffees from East Africa and Indonesia often have such characteristics.
Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. drip method Brewed. Costa Rica Tres Rios. to "extend" the blend along with their profit margins. This category includes coffees like Colombia. Papua New Guinea and Sulawesi. This group includes Estate Java. Some roasters use the opportunity to dump low-grade filler coffees into the mix. cup) Brewed. percolator Instant Decaffeinated. Usually fullbodied and smooth. falls within this Latin American range of taste and aroma.
Caffeine in various beverages
BEVERAGE Coffee (5-oz. or one of three others they have put out for coffee education. flavorless decaffeinated blends sold in supermarkets. to the pungent roastiness of French Roast. brands Brewed. the information here is verbatim. low in acidity. harmonious in body. from the caramel spice of Espresso. Modulo typos. and typically are medium-to-full bodied. to the smoky tang of Italian Roast. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. we blend according to taste. though geographically a product of the Pacific islands. offering a unity in diversity which few straight coffees can match. Blending. 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
. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. These coffees are found in the morning cup of nearly every professional coffee taster. or spice up a delicate varietal with the tang of a dark roast. a blend might play off Central American acidity with Indonesian smoothness. you can call them at 1-800-445-3428 (USA). using premium quality beans to create a balanced brew. is high art. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. brewed Decaffeinated. except a long description of the >30 types of coffees you can buy from Starbucks is left out. varietal-quality coffees in each dark roast blend. The category includes Kenya. Sumatra Boengie. major U. cup) Brewed. Whatever the reason.foundation of good coffee blending an well. as well. others are looking for a hot cup to enjoy before bedtime. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. in regular and dark roasts. Kona. Guatemala Antigua and Mexico. and often possessing earthy and exotic taste elements. We are proud to offer a complete selection. at its best. If you want a copy of this brochure. both in water and traditional processes. Some find the effects of too much caffeine unpleasant. US.S. The difference at Starbucks is using specific. At Starbucks. East African coffees are unique and under-appreciated. Blends combine varietal tastes to create greater complexity and completeness. instant Tea (5-oz. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. seeking an overall flavor that is greater than the sum of its parts.
The coffee information is reproduced from a brochure available at Starbucks. acidity and aroma. Typically.
4 38.8 39.) Baker's chocolate (1 oz.0 31.0 52.4 44. semi sweet (1 oz. serving) 58.0 36.4 44.) Dark chocolate.2 30. glass) Cocoa beverage (5-oz.0 36.) Chocolate-flavored syrup (1 oz. Pepper Diet Dr.0 36.6 45.)
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.4 36.6 38.) Milk chocolate (1 oz.8 46.Iced (12-oz.0 36.6 44. 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.8 54.6 39. cup) Chocolate milk beverage (8 oz.8 45.2
A few words about making liqueurs
.0 1.4 40.4 38. PIBB Dr. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr.
What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. Note that this step is entirely optional.Fruit Liqueurs
Fruit Liqueur . too alcoholic. and releases some of its juices. 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. 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 :-). How much sugar is a bit difficult to say here. So I took the berries.I have decided to make liqueur also.Berry
(Tested on raspberries. Add very strong alcohol just so it barely covers all of the fruit. call this rack #2. too dry.Apparently operating a still is VERY illegal!! Let the covered jar sit for about a week and a half (it's covered so the alcohol doesn't evaporate). rack#4.
Start with fresh fruit. but layer it with sugar. Now we repeat the layering with sugar step (getting rack#3. 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. Depending on the type of fruit the level of fluid may decrease. This was convenient because I got the maximum of liqueur with minimal leftovers. etc). During the following steps you probably should avoid blemishing the fruit if at all possible. In a couple of days the level of juice in the jar should reach almost the top of the fruit. Replace the fruit in the jar. I used double distilled vodka (alcohol content probably about 55-65%).all that happens is that the fruit soaks up the alcohol. four racks were plenty enough (but why waste alcohol :-). Call this (very strong) fluid rack #1. threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted). With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. Pour off the liquid. the cherries should have swelled and there should be less liquid in the jar. Cover the jar again. Each rack is sweeter and sweeter. 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). This means it is time to pour it off again. Now comes the fun part. Don't use too many friends or else you won't have any left after the tasting. Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on how they taste (too sweet. Let sit for a week or so. Beware though . The left over pulp can be used with ice-cream.
. Now you should know what proportions to mix the final product in. This was rack#5. I usually tried to do my best to cover almost all of the fruit with _some_ sugar. etc) until only a very small amount of juice is released. Add alcohol to cover all the cherries. Place cleaned fruit into a jar. Here are the directions he gave me (for cherry liqueur): Fill a Jar with cherries. Note that no fermentation takes place here. blackberries and a mix of both).
I. M. Bibe's Anti-Hangover Tips
From this point on. one of the most pitiful demonstrations of bull$#!+ in all of human behavior). But I offer these as good ideas to try when you've done what 89% of us do . but."hair-of-the-dog" acts to relax your shattered nerves and numb the pain in the head. having done YEARS of research (. That really should be in the forms of fruits/vegetables. I figured it was just a fluke. This came to me by pure accident.tomatoes! Strange but true. 3. It's a combination of a few physiological things: 1. It was a basic Italian-American dish that included a tomato sauce (something like lasagne or spaghetti). hopefully in a bed. 2. if not nonexistent. metabolism. (The OTHER half. but you're running seriously low on them now. and it worked! This sort of explains half of the reason that a Bloody Mary is the standard morning-after drink. and I knew I needed some food. here are my scientific findings: There is one preventive measure that is absolutely foolproof for every person in the world: Don't ever drink. That way. said to hell with methods #1 & #2. You need help. But I'll tell you what I've found to be a real miracle medicine for me . This means doing the same things that you should've done in method #3 (it's really too late now. not a habit I'd suggest. Cold gazpacho or a mild salsa may work too. I was a suffering bastard one day following a night of revelry. Nervous shock . A little understanding of what a hangover actually IS really comes in handy here. hangovers will be rare.-D) on hangover cures.the alcohol has forced evaporation of a certain vital portion of the body's water. Bananas are great for key vitamins. awake. try it. weight.namely. we enter the mysterious realm of experimental preventives: The problem here is that all people are not alike in such things as size. of course. If you know you're going to be drinking a LOT of something. I felt rejuvenated. Quick. what works for me may not work for you. You feel like the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again" declaration.pumping all that alcohol and liquid through your body has effectively flushed away a significant supply of your storage of vitamins and nutrients. not dairy foods. is that more alcohol . but tomatoes are highly acidic. You've just opened your eyes to find yourself crumbled into a collapsed mess. In less than an hour after eating. You'll be guaranteed to avoid hangovers for the rest of your life.) So. It also means trying to eat something that will help to replace the nutrients you've lost. next time. but your stomach will be in no mood for onions and peppers. chemicals which would stimulate natural defense systems. Methods #1 & #2 apply to ALL people. NOT fatty. greasy junk. hopefully in somewhat familiar surroundings. so your nerves are displaying the great Newtonian natural law of action/reaction by going into a relatively hypersensitive state. there are certain definite DON'Ts:
. Citrus juices tend to bother the stomach too. 3. greaseless. Maybe a little light pasta with a meatless.9% of the people who are concerned with hangovers will never follow method #1. worst of all.Well. But the next time I was in a similar situation. so I can't explain that part. It means rest and as little nervous stimulation as possible.
1. then the next best preventive measure is this: Never drink enough to get really drunk. almost back to normal! I couldn't believe how quickly I had gone from hangover hell to basically ok. 2.you're coming off the effects of a mild overdose of a depressant drug. chemistry. Your mind gradually manages to reconstruct some sort of memory of some portion of the previous night's activities. Since 99. tomato sauce. something that isn't too tough on the already beat-up digestive system. So. Dehydration . but more alcohol is also a great step on the road to alcoholism. A glass of V8 may be just the thing. but I found myself in a situation where I didn't really have any choice about the lunch that I'd been served. but it can't hurt). etc.
What you need to do is take some restorative steps to begin a recovery process. I deliberately tried it again. malnutrition .
Gag.1. Imitation raspberry-flavored margaritas and "daiquiris". and doughnut-flavored schnapps. 2. then beer). then wine. A cheap red wine hangover is absolutely THE WORST. Loudon Wainwright wrote a song about this: Drinks before dinner and wine with dinner and after-dinner drinks Single-entendre Help me. All of these sick sugary trendy drinks with cream of whatever. 3. He took her. Oh. 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 .olds. Death without actually passing into the next world. right. (I STILL remember the sight of the sidewalk outside of a cheezy teen bar in Underground Atlanta back when they served 18-yr. 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. dumb college undergrads.the end-result is almost always the same. and basic novice drinkers (who will probably never drink again).) 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
. whiskeys. Yeah. Don't overdo it with sweet blended concoctions. Don't overdo it with colored liquors (red wine. This is the classic mistake of high-school idiots. cordials. Gallons of Coca-Cola mixed with hard liquor.
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. Some people think it's a rite of passage to "adulthood".) 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. (Raise your hand if you've ever even SEEN a real daiquiri. dark rum). please. Don't mix a lot of different types of alcoholic drinks (liquor.
.WHITE HORSE into her VAT '69 times and pumped his TEACHER'S HIGHLAND CREAM until her OLD DRUM was stretched as wide as MOUNT VERNON. and being SCOTCH he didn't even give her a SILVER DOLLAR.