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Further topic include production and mixing of beverages and cocktails, bar management and operations.
Bar Equipment Care Of Glassware Cocktails Definition And Method List Of Cocktails Drink Making Procedures Decanting Of Wine A General Guide Wine With Food Wine Service Other resources Other Links
The range of equipment found in licensed bars today will vary according to the type of bar and the products they offer. But it is important to keep in mind that in order for equipment to function efficiently and provide for quality beverages, regular cleaning and maintenance is essential. The equipment found in bars today can be classified as: I). Major - that equipment which is usually large, electricity or as powered, fixed or permanent, and subject to mechanical break-down. II. Minor - that equipment which is usually smaller, manually operated, mobile and subject to regular replacement.
MAJOR BAR EQUIPMENT Furnishings - bar counter
- shelving - bar stools
MINOR BAR EQUIPMENT - Blenders
- Shakers and bar glasses - Manual spirit measures - Spirit pourers - Service trays - Glass racks - Drip trays - Cutting boards - Knives and utensils - Ice buckets - Ice crushes - Juicers - Stirrers - Ash trays - Glassware - Rubbish bins - Wine and beer bottle openers
- sinks - taps - beer tap (manual)
Refrigeration - fridges
- glass chillers - ice machine - bulk beer cooling system
- glasswashers - expresso machines - electric spirit dispensrs
- cash register - beer taps (electric)
Care of Glassware
Please ensure that all dirty glassware, particularly those used for cream or juice based drinks, are scrubbed over the bar, brush before being placed in glasswasher. Please ensure that all glassware is polished after it is washed and before being placed in racks on shelves. Please use glass polishing cloths only. Please ensure that all Glassware is placed into correct wire racks/shelves after washing. Do not mix different glasses in the same racks. NB: Beer Glasses: - Do not polish as dirt/lint particles may effect presentation of beer - Do not use beer glasses for juices, soft drinks etc., as sugar coats the inside of glass, affecting presentation of beer. Place any broken glassware in special buckets provided for safety and stock control purposes. Do not place coffee cups in glass washer as coffee particles block drainage. Ensure no glassware placed in glasswasher has straws or garnishes inside. Use a clean glass for each new drink. Use cold classes for cold drinks and hot glasses for hot drinks. Handle glasses by the base or stem, never the rim. This goes for full or empty, clean or dirty glasses. Never use cracked or chipped glassware. Discard immediately. Never use glass as an ice scoop as fingers can come into contact with ice and glasses can easily chip or break. Do not stack one glass into another as this can cause breakages. Use the correct glass for each type of drink to ensure that consistency, appearance and even taste are at their best.
Definition: Combination of liquor and mixers. Can also be non-alcoholic. This can be done in a variety of ways (see below). Recipes are carefully created to achieve the desired end result. Careful measurements should be used for consistency and cost controlThere are really only 5 basic methods of preparation Whilst there are literally thousands of different recipes there are really only 5 basic methods of preparation (some cocktails may employ more than one method All items are added one after the other into the glass in which the cocktail is served. As a general rule ice is placed first, then spirits/liqueurs, then any juices mixers. But always read recipe instructions first for any variations of this, e.g. Harvey Wallbanger. Similar to 'build' in that all ingredients are placed in the serving glass one after the other. But no ice is used and all ingredients are carefully poured (usually over the back of a barspoon) so they will sit on top of each other in distinct contrasting layers. They are usually served in shot glasses e.g. B-52. Some can also be flamed e.g. Flaming Lamborgiru. Ingredients are placed in a bar glass over ice and stirred quickly for a few
Strain 4. Shake Strain 5. Blend
seconds only. This chills the ingredients quickly without too much water content from the ice diluting the drink. It is then strained into a chilled serving glass and garnished, e.g. Martini. Ingredients are placed in either a conventional or American cocktail shaker with ice and shaken vigorously before being strained into a chilled glass. Showmanship is utilised here e.g. Grasshopper. Ingredients are placed in blender or vitamiser with ice and 'pureed' at high speed to blend all ingredients. This method is utilised where fruit and ice are integral components of the drink. The entire contents should be poured into the serving glass, e.g. Pina Colada Ingredients Banana Liqueur Kahlua Tia Maria Cream Banana Ice Kahlua Vodka Method Blend Glass Calada Garnish Banana slice freshly grated chocolate
Cocktail Name 30 ml 30 ml Bananarama 60 ml 1/2 30 ml 30 ml
Build over Ice
30 ml 120 ml 15 ml 2 drops 5 ml 30 ml 30 ml 45 ml 15 ml 5 ml 100 ml 1 4 drops
Vodka Tomato Juice Lemon Juice Tabassco Worcestershire Brandy Brown creme Cacao Cream Ice Brandy Grand Marnier Champagne Sugar Cube Bitters Ingredients White Rum Fruit Liqueur Lemon Juice
Build over Ice
Stick of celery & lemon slice
Shake and Strain
Standard Cocktail Sprinkle of nutmeg
Champagne Cocktail Cocktail Name
Champagne Flute Float 1/2 strawberry
30 ml 30 ml 15 ml
Garnish Apporopriate fruit segment
15 ml 15 ml
Shake and Strain
Standard Cocktail Cherry
Tom Collins Frangelico Brown Creme de Cacao Kahlua Cream Ice Gin Lemon Juice Fine Sugar Soda Ice Shake and Strain Standard Cocktail Freshly grated chocolate Build Highball Lemon slice .30 ml 45 ml Orange Juice Cream Ice Midori Melon Cointreau Lemon Juice Ice Midori Melon Blue Caracao White Rum Lemon Juice Pineapple Juice Bourbon Sweet Vermouth Bitters London Dry Gin Dry Vermouth Ice Tequila Cointreau Lemon Juice Shake and Strain Standard Cocktail Cherry in bottom of glass Japanese Slipper 30 ml 30 ml 30 ml Liquid Ecstacy 30 ml 15 ml 15 ml 15 ml 60 ml 60 ml 20 ml Build Over Ice Highball Melon and lemon slice Stir and Strain Standard Cocktail Cherry in bottom of glass Manhattan 4 drops 60 ml Stir and Strain Standard Cocktail Olive or Twist lemon Martini-Dry 10 ml Magarita 30 ml 15 ml 30 ml Shake and Strain Standard Cocktail Frost rim of glass with salt and lemon slice Pina Colada 30 ml 15 ml 30 ml 1 slice White Rum Malibu PineappleJuice Blend Colado Wedge of pineapple with leaves and cherry 30 ml 15 ml Tobleronie 15 ml 45 ml 30 ml 30 ml 1 tspn.
bottled beer and soft drinks can be served early as their presentation is not affected. These are referred to as sediment or crust which. 7. 5. Below is a guide as to know how to make this task easier and ensure proper presentation: 1. It will also help bring out the bouquet and flavour of the wine. Gather all equipment and ingredients before preparing drinks. as well as vintage ports can contain naturally forming tannin and tartrate deposits. because of their course texture and bitter taste. Do not overfill glasses as they may spill. Use appropriate garnishes to enhance appearance of drinks. (NB: drinks with ice wW begin to go flat soon). 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. Today. age and delicacy of the wine. 6. more easy-drinking wine styles. both young and old. The length of breathing will vary depending on various factors such as the body. Order of preparation is essential for Speed of service and presentation of beverages. are best separated from the wine before serving. -Pre-chill glasses before preparation to ensure drinks reach the customer cold -Wine. 4. Add heavy syrups last as they will sit at the bottom of the glass if placed first. Breathing exposes the wine to air thus allowing for certain unpleasant and volatile odours to dissipate and for any harsh tannins to soften. Firstly. 2. about the merits or otherwise of . They are therefore generally filtered quite considerably before bottling in order to remove tannin and tartrate deposits. This results in softer. Set up all glassware first.White Lady 30 ml 15 ml 30 ml Gin Cointeau Lemon Juice Shake and Strain Standard Cocktail Cherry DRINK MAKING PROCEDURES Working behind the bar can be a test on the bar attendant's memory skills. An efficient bar attendant should be able to take an order from a customer or a waiter of several drinks and prepare them at once. certain full-bodied reds. 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. Wipe down if spillages occur. There are differing opinions even amongst experts. Purpose: The reason this takes place is two-fold. decanting allows for the wine to aerate or 'breathe'. most wines are made with immediate consumption in mind. Secondly. however. Keep glasses clean.
but in certain circumstances it may be beneficial. remembering that they may be extremely soft and delicate if old. many benefit from as little as 20 minutes breathing. A wine service basket should then be used in order to keep the bottle horizontal not disturbing the sediment. wastage should be around 30-50mls. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. suitably clothed decanter. The wine remaining in the bottle along with the sediment should be discarded. Any residue from the cork should be wiped from the top of the bottle. If done properly. White Wine : White wines are not often decanted. Wine with Food : A General Guide Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers.salads. Procedure: Before decanting the appropriate equipment is necessary. chicken cold meats. Older wines. appertisers. The cork should be carefully removed. This is not always possible. being more delicate. mild Asian cuisine . Soup. many would suggest that young wines. seafood. savouries lighter seafood. As aged wines are stored horizontally for some time. Pouring of the wine from bottle to decanter requires patience and a steady hand. In some cases it may be preferable to pour the wine back into its original bottle after rinsing. they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. After the desired period of breathing the wine may be servered from the decanter. 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. cold dishes . side table or trolley. However. 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. particularly if a wine is ordered in a restaurant. particularly those of substantial weight can benefit from decanting up to 4 hours before drinking. This is not common today as all traces of tartrates are generally removed through filtration before bottling. Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. white sauces.breathing of wines.
Suggest re-order of another bottle of wine and repeat procedure . lighter casseroles.wine should be tasted as with the first bottle. place cork on plate for guest to inspect. fruit. commence serving to other guests. Young wines before older wines. pork. 4. If red wine. Take order for wine. 2. 7. If guest approves. ham. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label facing guest while tasting. game birds. Desserts. ensure you getspecific brand and variety right. 10. Medium to full bodied Dry reds Dessert wines Sweet fortified wines Order Of Service Dry wines before sweet wines. pork cream and light cheeses Spicy Asian dishes. The wine should be servered from the table so the guest can see the label. Fill the glass to the appropriate level (120mls as a standard serve). 11. Present Wine List (after meals have been ordered) to the host. Veal. light flavoured cheeses. stronger flavoured seafood. Continously top up guest's glasses to appropriate level until bottle is empty. Take bottle back to waiter's station or to ice-bucket. hard or strong flavoured cheeses. coffee. Open wine at the table. Chilled wines before wines served at room temperature. spicy dishes rich casseroles. Wine Service Wine by the bottle : 1. . style and vintage. Lighter bodied wines before fuller bodied wines. 3. If there is a re-order of the same wine the glass does not have to be changed. allowing sufficient time for selection. 8. Present wine to guest (person who ordered the wine) from the right.new glasses should be offered to all guests. red sauces Richer red meat dishes. keeping bottle upright at all times. Wine by the Glass : If a guest orders a glass of wine from the wine list. White wines before red wines. red wine main course. stating -winery. The bottle is then returned to the bar. Finish by topping up taster's /host's glass. 5. White wines with entree.Dry white wine Traminer and Gewurztramine Light red Stronger flavoured seafoodveal. dried fruit and nuts. heavy rich sauces. Hard or stronger cheeses. filling up glasses 1/2 to 2/3 only. 6. lamb. 9. .
ICE BLEND & SERVE IN COCKTAIL GLASS LIME DAIQUIRI RASPBERRY DAIQUIRI 2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (15 OUNCE) 3 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (10 ounce) 2 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. OZ. PREMIUM BLEND RHUMBERO 2 OZ. OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. PREMIUM BLEND PIÑA COLADA MIX 12 OZ. BLEND BANANA DAIQUIRI MIX ICE BLEND & SERVE IN COCKTAIL GLASS MANGO DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ.RHUMBERO Rum Flavor Coctails and Drinks CARIBBEAN COCKTAIL 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY/ BANANA DAIQUIRI 2 1 1 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PASSION FRUIT DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO P. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (10 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RUM RUNNER 2 OZ. PREMIUM BLEND MARGARITA MIX SCOOPS VINILLA ICE CREAM OZ. B STRAWBERRY DAIQUIRI MIX P. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND CARIBBEAN MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO OZ.) . ICE BLEND & SERVE IN COCKTAIL GLASS PINEAPPLE DAIQUIRI KEY LIME PIE 2 2 2 8 OZ. OZ. PREMIUM BLEND RHUMBERO 2 OZ.
ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 1 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (10 OUNCE) 2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RASPBERRY DAIQUIRI PASSION FRUIT DAIQUIRI PINEAPPLE DAIQUIRI 2 OZ. 3 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (15 OUNCE) PEACH DAIQUIRI 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY COLADA MANDARIN DAIQUIRI RUM RUNNER 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 12 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 12 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ.2 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. PREMIUM BLEND PEACH MIX 8 OZ. PREMIUM BLEND MANDARIN MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND CAFFE' ROYALE 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (15 OZ. PREMIUM BLEND PIÑA COLADA MIX 1 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 1 OZ. PREMIUM BLEND PIñA COLADA MIX 8 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS CAFFE' COLADA . ICE BLEND & SERVE IN COCKTAIL GLASS 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ.
PIÑA COLADA MIX SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY CUBA LIBRE CARIBBEAN RUM PUNCH SAOCO-RON CON COCO 4. PIÑA COLADA MIX 1 OZ. PREMIUM BLEND RHUMBERO 1 OZ. RHUMBERO TOP WITH SELTZER WATER SHAKE WELL GARNISH WITH MINT LEAF AND LIME WEDGE FILL GLASS WITH ICE 4 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. ICE .B. P. PREMIUM BLEND MARGARITA MIX 8 OZ. SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY › GO TO TOP TEQUESTA Tequila Flavor Cocktails and Drinks MARGARITA MARGARITA (TRADITIONAL) 2 OZ.DIRTY BANANA 2 OZ. GRENADINE 1 OZ. PREMIUM BLEND BANANA DAIQUIRI 2 SCOOPS OF VANILLA INC CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE OF BANANA TREASURE ISLAND 2 OZ. RHUMBERO 2 OZ. RHUMBERO TOP WITH COLA GARNISH WITH LIME WEDGE FILL GLASS WITH ICE 4 OZ.C.GINO'S PB HURRICANE MIX 4 OZ RHUMBERO SHAKE WELL GARNISH WITH ORANGE SLICE AND CHERRY FILL GLASS WITH ICE 2 OZ. P. PREMIUM BLEND PIñA COLADA MIX 1 OZ.CAFFE' ROYALE 1 OZ. PREMIUM BLEND RHUMBERO 1 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS NOTE: Use hurricane glass for the following: MOJITO HURRICANE FILL GLASS WITH ICE 2 OZ. ORANGE JUICE 1 OZ. PINEAPPLE JUICE 1 OZ.OZ RHUMBERO 1-TABLE SPOON OF SUGAR FILL GLASS WITH ICE AND TOP OF WITH COCONUT WATER . GINO'S PREMIUM BLEND MOJITO MIX 4 OZ.
ADD GRENADINE . PREMIUM BLEND TEQUESTA 2 OZ. ICE (1 scoop) BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH A RASPBERRY 2 OZ. PREMIUM BLEND TEQUESTA 2 OZ. TEQUESTA 1 OZ GRENADINE FILL GLASS WITH ORANGE JUICE ADD GRENADINE DO NOT STIR . PINEAPPLE JUICE 1 OZ ORANGE JUICE SHAKE INGREDIENTS EXCEPT GRENADINE . GARNISH LIME WHEEL LA BAMBA PINK PANTHER 2 OZ TEQUESTA 1 OZ GRENADINE 2 OZ CREAM OR HALF & HALF BLEND WITH ICE AND STRAIN INTO COCKTAIL GLASS . SERVE 2 OZ TEQUESTA 1 OZ PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH SLICE OF ORANGE AND CHERRY MANGO MARGARITA COCORITA 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ.BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH LIME SLICE STRAWBERRY MARGARITA 2 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS CARGISH WITH PEACH SLICE PEACH MARGARITA RASPBERRY MARGARITA 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND PEACH DAIQUIRI MIX 8 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RIM GLASS WITH GRADE COCONUT TEQUESTA SUNRISE 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS RIM GLASS WITH SUGAR GARNISH WITH STRAWBERRY 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ.
HEAVY CREAM 8 OZ. PREMIUM BLEND TRIPLE SEC 1/2 OZ. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN . TEQUESTA 1 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY COSMOPOLITAN COCKTAIL GLASS CHILLED 2 OZ. PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 OZ. KLIR 1/2 OZ.GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ. CRANBERRY JUICE STIR & STRAIN ORANGE PEEL GARNISH SCREWDRIVER 2 OZ KLIR SERVE IN HI BALL GLASS WITH ICE TOP WITH ORANGE JUICE 2 OZ. KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY BLOODY CAESAR KLIR & CRANBERRY 2 OZ. TEQUESTA 3 OZ. FRESH LIME JUICE 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. TEQUESTA 1 OZ FRESH LIME JUICE IN HURRICANE GLASS FILL WITH ICE COLD BEER MEXICAN COFFEE TEQUESTA ALEXANDER COCO LOCO TEQUESTA COOL Klir Vodka Flavor Cocktails and Drinks BLOODY MARY 3 OZ.
PREMIUM BLEND 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. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ. 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 SALTY DOG 2 OZ KLIR RIM GLASS WITH SALT. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. PEACH ROYALE 2 OZ. KLIR 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. RASPBERRY ROYALE 2 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 OZ. CHILLED 2 OZ. CRANBERRY JUICE SERVE OVER ICE MUDSLIDE .WHITE RUSSIAN 2 OZ. GINO'S MELON BALL 1 OZ. KLIR 1 OZ. KLIR 2 OZ.
ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS. SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3. PIÑA COLADA MIX 8 OZ. KLIR 2 OZ.KLIR COLLINS 2 OZ. 2 OZ. KLIR 3 OZ. PINE APPLE JUICE 1 OZ. GINO'S MUDSLIDE MIX 8 OZ. SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 OZ. MELON BALL SHAKE GARNISH AND SERVE . KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE KING GEORGE MARTINI KING GEORGE Gin Flavor Coctails and Drinks MARTINI 4 OZ . ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ. 3 OZ. RASPBERRY ROYALE 1 OZ. KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR .B. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX.KING GEORGE (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT OVER ICE TOM COLLINS . KLIR 3 OZ. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P. KLIR IN HI-BALL GLASS TOP WITH TONIC .OZ. 4 OZ. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE.
SHAKE AND STRAIN INTO ROCK GLASS GARNISH WITH LIME WEDGE 3 OZ. KING GEORGE IN A HIGH BALL GLASS FILLED WITH ICE TOP WITH ORANGE JUICE . PEACH ROYALE . TOP WITH RASPBERRY ROYALE AND GARNISH WITH CHERRY SIR WILLIAM Whisky flavor Cocktails and Drinks SEVEN & SEVEN SIR WILLIAM & COKE 2 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 2 OZ. SWEET & SOUR MIX IN A 7 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. SIR WILLIAM IN A 7 OZ. HALF & HALF 1/2 GRENADINE SHAKE WITH ICE AND STRAIN INTO COCKTAIL GLASS OR SERVE ON THE ROCKS KING GEORGE & TONIC ORANGE BLOSSOM PINK LADY SINGAPOR SLING 3 OZ. KING GEORGE 1 OZ. SIR WILLIAM 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY TEA DOWN HOME PUNCH 2 OZ. GARNISH WITH ORANGE SLICE 3 OZ. LIME JUICE ADD TO SHAKER WITH ICE . KING GEORGE 3 OZ. KING GEORGE IN HIGH BALL GLASS FILL WITH ICE AND TOP WITH TONIC WATER GARNISH WITH LIME WEDGE 3 OZ. GRENADINE IN SHAKER WITH ICE ADD SWEET AMD SOUR MIX TO THE TOP . SIR WILLIAM 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY LEMONADE 2 OZ. SWEET & SOUR MIX IN A 7 OZ. SIR WILLIAM IN HI BALL GLASS FILL WITH ICE AND TOP 7 UP GARNISH WITH LIME 2 OZ. KING GEORGE 1 OZ. KING GEORGE SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX SHAKE GARNISH WITH ORANGE SLICE AND CHERRY 3 OZ. B.GIMLET 3 OZ. SHAKE AND SERVE. P. SIR WILLIAM 1 OZ.
PREMIUM BLEND TRIPLE SEC 1 OZ SWEET & SOUR MIX TOP OF WITH COKE RASPBERRY/CHAMPAGNE . TEQUESTA 1 OZ. RASPBERRY ROYALE FILL REST OF GLASS WITH CHAMPAGNE BELLINI 2 OZ PEACH ROYALE 1 OZ PEACH DAIQUIRI MIX 4 OZ CHAMPAGNE MIX GENTLY IN A MIXING GLASS THE DAIQUIRI MIX AND CHAMPAGNE POUR INTO CHAMPAGNE GLASS AND TOP OF WITH THE PEACH ROYALE . SIR WILLIAM 2 OZ. 4 OZ. SWEET & SOUR MIX 1 OZ. DARK CREAM DE CACAO 1 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 3 OZ. SPECIALTY COCKTAILS LONG ISLAND ICE TEA IN A HURRICANE GLASS FILL GLASS WITH ICE AND ADD 2 0Z KLIR 1 OZ. SIR WILLIAM 1 OZ. GARNISH WITH LEMON AND A CHERRY WILLIAM SOUR WILLIAM ALEXANDER 3 OZ SIR WILLIAM 1 OZ. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS BAHAMA MAMA FUZZY NAVEL GODFATHER . RHUMBERO 2 OZ.COCKTAIL IN A CHAMPAGNE FLUTE (Glass) 2 oz. TOP WITH A CHERRY 3 OZ SIR WILLIAM 2 OZ.MANHATTAN (DRY) 1 OZ. 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. ORANGE JUICE 1/2 OZ. GRENADINE IN A 7 OZ. SWEET VERMOUTH KEEP ALL SIR WILLIAM AND THE VERMOUTH CHILLED COMBINE AND STIR. P. SWEET & SOUR MIX COMBINE OVER ICE SHAKE WELL SERVE . RHUMBERO 1 OZ.
PREMIUM BLEND RASPBERRY ROYALE 2 SCOOPS OF VANILLA ICE CREAM SCOOP OF ICE BLEND AND SERVE RASPMA TAZ TOASTED ALMOND 2 1 2 5 OZ. BLEND PEACH DAIQUIRI 8 OZ. KLIR 2 OZ. ALMANDINE ROYALE OZ.GODMOTHER 2 OZ. P. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. CREME DE CACAO DARK 5 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 2 OZ. B. GINO'S P. COCONUT CREAM 8 OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM COOKIES & CREAM 2 OZ. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS 2 OZ TEQUESTA 1 OZ LEMON JUICE 1 EGG WHITE -1 TSP FINE GRANULATED SUGAR SHAKE WITH ICE STRAIN AND SERVE PISCO SOUR LIKE SPECIALTY DRINKS BUSHWHACKER 1 OZ. PEACH ROYALE 1 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. CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 OZ. STRAWBERRY DAIQUIRI MIX 8 OZ. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM OZ. CAFFE' ROYALE 1 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE .
PREMIUM BLEND RHUMBERO 10 OZ. SIR WILLIAM 1 OZ. TOP WITH WHIPPED CREAM AN CINNAMON CAFFE' L' ORANGE . PREMIUM BLEND KLIR 2 OZ. ALMANDINE ROYALE 1 OZ. TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ROMANO CAFFE' ROYALE 2 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. RASPBERRY ROYALE 1 OZ. GINO'S SWEET & SOUR MIX 6 OZ. PREMIUM BLEND KLIR 5 OZ. GRENADINE 7 OZ. RASPBERRY ROYALE FILL CUP WITH HOT CHOCOLATE AND TOP WITH WHIPPED CREAM 16 OZ. CRANBERRY JUICE 20 OZ.TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ALMANDINE 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND TRIPLE SEC 6 OZ. GINO'S SWEET & SOUR MIX PROSACK HUG IN A MUG PANAMA RED PINK LEMONADE BETTER THAN SEX KAMANIWANA LAYA 1 OZ.BLEND & SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM AND SLICED ALMONDS CONGA SHOT 1 OZ. PREMIUM BLEND TRIPLE SEC 3 OZ. GINO'S SWEET & SOUR MIX 3 OZ. RHUMBERO 1 OZ. ALMANDINE ROYALE SPLASH OF PINEAPPLE JUICE 1 OZ. PEACH ROYALE SHAKE & STRAIN 2 OZ. RHUMBERO 1 OZ. PALAZZO di CRISTALLO 1 OZ. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE . CAFFE' ROYALE SHAKE & STRAIN 1 OZ KLIR 1 OZ. ALMANDINE ROYALE SHAKE & STRA VALIUM INTERNATIONAL COFFEES MEXICAN COFFEE 2 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. GRENADINE 18 OZ.
Refrigerate leftovers. Serve with your favorite appetizers. Zesty Coconut Cream Dressing/Dipping sauce (Makes about ¾ cups) ½ cup Coco Real® Cream of Coconut ¼ cup cider vinegar 1 (0. RASPBERRY ROYALE FILL CUP WITH HOT COFFEE. Stir in lemon juice. Dip shrimp into batter. TOP WITH WHIPPED CREAM AND CINNAMON COCO REAL . combine ingredients. Quick Dijon Dipping Sauce (Makes about 1 cup) ½ cup Coco Real® Cream of Coconut ½ cup Dijon-style mustard In small bowl. TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. Coconut Shrimp (Makes 4 to 6 servings) 2 pounds medium raw shrimp. cream of coconut and flaked coconut. Serve with tossed green salads.7-ounce) package Italian salad dressing mix In small jar with tight-fitting lid or bowl. coat with ½ cup flour.CAFFE' BERRY BERRY 2 OZ. drain on paper towels. beat ingredients until fluffy.CREAM OF COCONUT Piña Colada 2 ounces Coco Real® Cream of Coconut 2 ounces Pineapple Juice 1½ ounces Rum or 3oz. Chill to blend flavors. combine ingredients. mix well. Serve with fresh fruit. In large bowl. Premium Blend Rhumbero 1 cup ice Mix in blender until smooth. mix well. Refrigerate leftovers. 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 . Refrigerate leftovers. PREMIUM BLEND TRIPLE SEC 1 OZ. softened ½ cup Coco Real® Cream of Coconut 3 tablespoons Lime Juice In small mixer bowl. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE. Fry in hot oil until golden brown. Coconut Lime Dip (Makes about 2 cups) 2 (8-ounce) packages cream cheese. Stir before serving. baking powder. 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. Serve with dipping sauces. fruit salads or with coleslaw. Refrigerate leftovers. salt and baking soda. combine remaining 1½ cups flour. mix well.
ramekins and set aside. then place ramekin in roasting pan filled half way with hot water. covered with foil. refrigerate 4 hours or overnight. Coconut Shrimp .Rating: 98% (of 65 votes) . mix well. Pour caramel evenly in 4-oz. based on user votes. etc.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 . whisk lightly.Rating: 91% (of 11963 votes) .Rating: 91% (of 1261 votes) . for 25 minutes. 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.Rating: 91% (of 1018 votes) . coconut cream. reduce and simmer 15 minutes. Fill each ramekin with mixture. #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 • • • • • • • • • • • • • • • • • • • . Coconut Flan (Makes 12 custards) 8 oz.Rating: 91% (of 1779 votes) . Add eggs and yolks.1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl. coconut milk 8 oz. Cook until amber color. Refrigerate leftovers. The Top 10 Drink Recipes at iDrink Criteria: The recipe must have been voted on at least 50 times in order to qualify. Score is out of 100. Cook. Combine milk.Rating: 91% (of 653 votes) . Let toasted coconut infuse for 15 minutes. Strain milk mixture into a bowl. Serve chilled or at room temperature with chilled cooked shrimp. then whisk in lemon juice. chicken fingers. Cover. add sugar and water in medium sauce pot. Add toasted coconut. For caramel.Rating: 93% (of 206 votes) . coconut milk.Rating: 97% (of 134 votes) . Take off flame and let cool. Bring to a boil. crab cakes.Rating: 92% (of 132 votes) . combine ingredients.
• White Russian recipe/cocktail The Newest 100 Drink Recipes #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 mushies mayhem Osama Gin Laden Sno Cone Hibiscus Tea GOONS Grenade Scottish Yoghurt Spice Suicide Bomb The Roach Blue Horizon What the eff? Flying Captain Straight Ass Gary's Laugh Thin Mint Shot black pearl kahlua blast beer margaritas Terry Tini Fruit Salad Fire On The Mountain Tequila Machine Glass Angel Slore slut & whore San Antonio Spur Shanghai Tea Marilyn Manson Jungle Juice Kansas Crunkster Mix Seven Drunken Pirates Grufferade Optimus Prime Nuts O' Doggy Uhh revised chocolate milk Screaming Orgasm #4 pink squirrell Virgin's Bedsheet John's Naked Again ANDREA'S JUNGLE JUICE Bobby & Whitney The Raphael The Allison apple vanilla vodka Canadian Comfort slow comfortable screw against a wall Palm Beach The Gweedo The Railroader Ryan Phillips Watermelon Fucker Tonya On The Beach Dirty Crane .
#52 #53 #54 #55 #56 #57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 Southwest Tokyo Tea irish scotchmen Blue Streak Pussy with Teeth fling The Black Dahlia Murder lake punch Heldic Hammer Cranberry Comfort Tech N9ne Caribou Lou pink pantie dropper Purple Armadillo Ozark Splash Chaquila The Blood of William Wallace Andes Candy Chainsaw Italian Orgasm Kena Correction from last weeks submission hell-hammer Raspberry Kamakazie The Magician Zinnia My Mojito Oran Ju Mang Mexican Sleepover Trash Can Lemonade Skinny Hairy Cherry tatted doc The Real Black Death Kena Super Dave Suprise super liquid cocaine JayPearl Johnny Wacker Lemonazi El Chupacabra cointreau and orange al a kazam Swampwater special Voodoo Meat Bucket Insomniac Martini Sambuca Milkshake Navel Lick The Original Recipe Navel Lick Mongolian Motherfucker #3 #2 #3 LONG ISALND ICE TEA RESTERAUNT STYLE Vodka Margarita Tech N9ne Caribou Lou .
#4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 #52 #53 #54 #55 #56 Springbok Sex On The Beach Buttery Nipple Shooter Malibu Bay Breeze Tequila Sunrise Blue Hawaiian Nuts and Berries Ultimate Mudslide Frozen Kahlua Mudslide Screaming Orgasm Shooter Horny Leprechaun Red Devil #3 Slow Comfortable Screw Against The Wall Malibu Sea Breeze Long Beach Sloe Comfortable Screw Against a Wall Slow Comfortable Screw Birthday Cake Shot Cafe Amaretto Eggnog Sweetie Baby Pineapple Bomber Blue MotherFucker Midori Sour Long Island Ice Tea Kamikaze White Russian Buttery Nipple Fuzzy Navel Jello Shots Irish Car Bomb Malibu and Pineapple Red-Headed Slut Green Apple Martini Captain & Coke Adios Mother Fucker Alabama Slammer Screwdriver Vodka And Orange White Russian Lebowski style Screwdriver Blue Lagoon Mind Eraser Tequilla Sunrise Jack and Coke 7&7 Flirtiny Vodka and Cranberry Scooby Snack Bay Breeze Blue Motorcycle The Only Tequilla Slammer Bahama Mama Surfer on Acid .
3. General Drink Recipes 4.2.1.#57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 #99 #100 Caribou Lou Malibu & Orange Juice Amaretto Roller Tequila Shot Blind White Russian Alien Secretion Harvey Wallbanger Caipirinha Traditional Beam and Coke Purple Hooter Shooter Amaretto Stone Sour Blue Hawaii Junebug Madras Sicilian Kiss #2 Purple Mother Fucker Brokendown Golfcart Thug Passion Bit 'O Honey Malibu and Cranberry Broken Down Golf Carts Flaming Dr.2. Calculate your blood alcohol level 5.1.Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr.2. Dr.4. Cocktails . The inevitable 5. Equipment 2. Tips and Tricks 1. Bar Measurements 2. Recipes 4.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. Setting up a bar 4.1. Making liqueurs 5.The basics 1. M. Just for fun .1. I. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO . Mixing terms 1. The basics 1. Bibe's Anti-Hangover Tips 6.
Beer and beer terminology 3.2. but some things are essential. A European cocktail shaker is usually made out of metal. various fruit juices. or glass with a metal top. There are two basic types of shakers available.3. using a separate strainer is a good idea. but glass jiggers are common. so if you use an American shaker. Most cocktails are also decorated in some way. consist of two cones about the same size. These cones are held together to form a closed container. as well. The History of the Cocktail Shaker 3.4. and the other is metallic. It is up to you to decide exactly what your cocktail equipment should be. Blue Curacao.3. etc. Equipment Many different contraptions are manufactured for the making of cocktails. Thus. some can be definitely nice to have. This top also has a smaller top. such as knives. Coffee and caffeine 3. mint twigs. Punch Garnish 3. 1 fl oz). In the recipes in the following articles. Gravity Chart 3. In addition to the equipment mentioned above. chopping board. A collection of drinking games 6. whiskey. and others. usually with fruit slices. American shakers. accommodating as always. The main flavoring is often such as Vermouth. • The second. wine. the main flavoring. and the shaken cocktail is poured from either one. First out of the essentials is the cocktail shaker. is most often some sort of spirit. however. and often also adds the color to the cocktail. The ingredients 3. corkscrews. the special flavoring. like vodka.5. The reason the cocktail made it big in the happy '20ies. bowls. when producing and imbibing of alcohol was made illegal. Measures. One is often often made of glass. but cocktails. Occasionally.2.3. Stocking your bar 3. cocktail sticks. Later.6. is added to bring out the aroma of the base and to modify its taste. Most American shakers do not have built-in strainers. a container which holds about half a liter. Glassware 2. or even eggs or cream. . or tequila. as we know and use the term. It is. Cocktails usually consist of three different 'classes' of ingredients. toothpicks. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. You will also need stirrers (also known as swizzle sticks).2. Absinthe FAQ 6. I will use a standard jigger of 30ml (appx. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century.2. was first introduced by American bartenders in the 1920ies. and still others are totally and utterly useless. through which the shaken cocktail is poured. the base. you will find that things like these are nice to have. especially in southern Europe and other places that are full of tourists. fitted with a top which closes tightly around the upper edges of the container. serviettes and cloths. some sort of wine is being used as a base. depending on where you are. As good as all spirits available was of a rather dubious quality and tasted accordingly. (see section below). jugs. are also essential. however. etc. You should also have access to ordinary kitchenware. the bartenders. as well: Ice bucket. the United States being the main exception. • The third. basically. was the prohibition. A Liquor Story 6. orange peel. such as in many punches. Common special flavorings include Grenadine. straws. usually fitted with a built-in strainer. The standard measurements of a jigger can vary widely. also known as jiggers. is added to enhance the taste of the base. electric blender. Jiggers are most often made of metal. the cocktail lost its popularity most places. • The first. Some of these are useful. the cocktail has reclaimed lost ground everywhere.1. The last few years. etc.1.
or other such equipment for that matter) should NEVER be used with cocktails. should be carefully used. and such cocktails as the Margarita use exclusively such glasses. The champagne saucer is a broad and shallow glass with a stem. cocktail sticks are almost always invaluable. but remember that plastic glasses (or shakers. allowing the ingredients to be mixed. Just as the ingredients may vary. however. and in general. If the recipe requires ice. It is still. you don't really need to buy such glasses. In general. The ingredients are then poured on top of the ice. A cocktail is supposed to have a refreshing taste. strong drinks. The most common. As with shaking. in order of alcohol content (highest first).Glasses Cocktail glasses come in four different basic types: • First. Wooden and plastic. shaking creates a colder cocktail than stirring does. Wooden sticks are most often used. crushed ice should not be used. The second type of champagne glass is the less-known champagne saucer. • Third. Unlike wooden sticks. These glasses are usually of medium width. The classic cocktail glass holds about 90ml and is best suited for short. Blend the cocktail till it has reached a smooth consistency. there is the highball glass. the cocktail is sufficiently chilled. the ingredients are poured into the glass in which the cocktail will be served. a swizzle stick is put in the glass. and the cocktail should immediately be strained into the glass. Cocktail sticks come in two types. is a tall and narrow glass with a stem. there are the glasses known as rocks glasses. plastic ones can be reused. Blending is a much disputed method of mixing a cocktail. A champagne flute holds approximately 150ml. Mixing a Cocktail Not all cocktails are made in the same manner. Champagne flutes have thin-glassed sides. They normally hold between 200 and 300ml and are used for long drinks with ice. in use. most often with some kind of fruit. and the long. jugs. as they tend to give the cocktail a slightly artificial appearance. but no matter the exact decoration. fruit. the champagne glasses. but occasionally. Unless you are really serious about mixing your cocktails. however. the champagne flute. mixing glasses. • Blending: An electric blender is used to mix fruit juices. and the glass is therefore less popular than it once was. The broadness and shallowness of the glass make the champagne loose its fizz quickly. hold the shaker in both hands. The shaker is first filled three quarters with ice. alcohol. before the cocktail is strained into a glass. also known as tumblers. These are the classic cocktail glasses. and shake vigorously. tapering sides can curve both inward and outward. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. one hand on the top and the other supporting the base of the shaker. there are several ways in which to mix a cocktail. • Building: When building a cocktail. are of two different kind. the ingredients are floated on top of each other. fruit juices and short drinks. • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass. When shaking a cocktail. but be careful not to add too much. making it Y-shaped when seen from the side. The most frequently used methods are the following: • Shaking: The cocktail is mixed by hand in a cocktail shaker. They normally hold about 125ml and are used for spirits with ice. When water has begun condensing on the outside of the shaker. Use glasses you already have instead. but they cannot be reused. with straight or slightly sloping sides. . There are also other glasses available that will work just fine with cocktails. stemmed and with sharply sloping sides. etc. preferably cubes. but should be carefully washed and boiled first. Use your imagination. and water condensing on the outside shows that the cocktail is finished. but also a more cloudy one. and are tall with straight or slightly sloping sides. These glasses are usually short and broad glasses. Usually. Decorating Cocktails Almost all cocktails are decorated in one way or another. Plastic sticks. not to taste like the inside of a used plastic bag. blending should be avoided unless the recipe demands it. some drinks. as it will make the cocktail taste of plastic. as crushed ice will tend to melt and dilute the cocktail. In addition to these glasses. and are suited for just about any kind of cocktail. • Second. such as the Pina Colada. have special glasses. • Fourth is the group known as cocktail glasses. add crushed ice last. as the cocktail may be watered down.
In fruit drinks.. and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon. e. Most shaken drinks which contain light cream can also be made as blended drinks. To make blended drinks. To make cocktails. however. used for spearing slices of fruit. strawberry margaritas.1003" as you are pouring. the red Maraschino cherries. Frosting leaves an edge of sugar. not frozen. strips of orange or lemon peel. or any other fine powder. then submerge the rim in sugar or salt (or any other powder). To make highballs. fill shaker half-full of ice. assuming you are using a pourer on your bottles.. Do not stir drinks containing carbonated mixers. For lowball. can also be used. salt. and are now also available in green.g. Tips and Tricks • • • • • • • 1/2 oz. use small drops of food coloring in the powder. Other methods use egg white or other substances for 'gluing' the powder to the glass. In addition to this.Cocktail sticks are. such as the Margarita. whatever the type. of liquor is equal to 1 count. cherries. There are several ways to frost glasses. and just about anything else you care to decorate your cocktails with. just so that it lines the top of the rim. fill glass two-thirds full of ice before adding liquor. first fill blender half-full of ice. frosting is a 'standard' decoration. add more ice as you are blending. cocoa.. substituting vanilla ice cream for the light cream. count "1001. on the rim of the glass. always use fresh fruit. of liquor. Bar terms . Straws are also essential and go well with highballs. you should be able to do it by eye. Straws should not be reused. Always keep fruit juices and other mixers refrigerated. The traditional cocktail garnish is. To measure 1 1/2 oz. mint twigs.1002. One often used method of decorating cocktails is that which is called frosting.. and other shaken or stirred drinks. For a more colorful frosting. etc. These are used in just about any kind of cocktail. With some cocktails. fill the glass about half-full of ice before pouring drink. If necessary. lowball. After a while. slices of fruit. yellow and blue. Always pour liquor in before the mixer.
like a Martini. Muddling Muddling is a simple mashing technique for grinding herbs. such as mint. should be shaken vigorously to ensure that the ingredients has been well mixed. juices and ice instead of using a shaker. holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. Blending Use an electric blender to mix fresh fruit. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice. should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken. and by adding the liquor last you reduce the chance of dilution. Drinks based on clear liquors. Shaking Instead of stirring. Always put the ice in the shaker first and the liquor last. This will create a drink with separate layers. much as the back of a soup spoon might. but not stir it too much. but will also result in a less clear drink. Not too popular everywhere. first dip it in water and then put it in the freezer for half an hour or so. without scaring the glass. but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix. such as cream. Frosting To frost a glass. smooth in the bottom of a glass. you can shake the drink. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle. liquor. When stirring a cocktail you should stir it enough to mix the ingredients. fruit juices and eggs. It crushes the herbs. A general rule is that 10-15 stirs will be sufficient for proper mixing. Floating The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. Also note that metal and silver mugs and cups will frost better than glasses. Stirring A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. and this is why floating often is referred to as layering. not stirred"). The easiest way to float one liquor on top of another is to use a demitasse spoon. Drinks that contain ingredients that are hard to mix. If you stir too much the ice will begin to dilute the liquor. 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.Mixing When using a cocktail shaker there is one golden rule to remember.| Bar Measurements Standard Bar Measurements (US) 1 part 1 dash/splash 1 teaspoon (tsp) 1 tablespoon (tblsp) 1 pony 1 jigger/bar glass 1 shot 1 snit 1 wineglass 1 split 1 cup 1 pint (pt) 1 quart (qt) (*) = = = = = = = = = = = = = any equal part 1/32 ounce 1/8 ounce 3/8 ounce 1 ounce 1 1/2 ounces 1 1/2 ounces 3 ounces 4 ounces 6 ounces 8 ounces 16 ounces 32 ounces . This will mix the ingredients more than stirring.
0 oz 200 ml = 6. 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. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks.1 fifth 1 gallon (gal) = 25.6 oz = 1/2 Quart = 16. You may also want to take a look at the list of additional equipment that will make life behind the bar a bit easier too.8 oz 1750 ml = 59. preferably electric You can crush ice manually. Equipment Setting up a bar Basic set of tools When setting up a bar.4635 deciliters 1 gallon (gal) = 3.573 milliliters = appx. = 25. but an electric crusher it a whole lot easier than using a .0 oz => => => => => 2. 3 centiliters (cl) 1 quart (qt) = 9. • • • • • • • • • • • • • • • • • • • • 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.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 = 25.1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal.5 oz 500 ml = 17.0 oz = 8.0 oz = 32.6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29.7 oz 1000 ml = 34. you will need quite a lot of equipment.0 oz = 64. • Ice crusher. Additional equipment In addition you may wish to buy some other equipment to make things a bit easier and to be able to make additional drinks.
• Mechanical shock occurs when you clank two glass together. and you definitely don't want to serve an Alabama Slammer in a sherry glass. whether it be in-house or a business. You really don't want pieces of glass in your drink. Here are a few tips about accidents and what to do: • Always use an ice scoop and not the glass itself. • If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. This can cause the glass to shatter due to thermal shock. making you look even better. Wooden muddler Ice pick or chipper Vegetable peeler or a twist cutter for fruit peels Ice scoop Funnel Nutmeg grater Glassware When operating a bar. you need to be concerned for yourself and your guests. Different glasses • • • • • • • • • • • • • • • • • • • • • • • Beer mug Beer pilsner Brandy snifter Champagne flute Cocktail glass Coffee mug Collins glass Cordial glass Highball glass Hurricane glass Irish coffee cup Margarita/Coupette glass Mason jar Old-fashioned glass Parfait glass Pitcher Pousse cafe glass Punch bowl Red wine glass Sherry glass Shot glass Whiskey sour glass White wine glass Written by The Webtender/Pål Løberg . a cocktail in a beer mug. you need to have certain types of glasses. The right glass can enhance the drink you are serving. When glass shatters. and you will have more support carrying the glass. pieces go everywhere. • Never take a hot glass and add ice into it. Be careful about this. Get the point? Glass accidents When you are around any bar. always throw away all the ice.• • • • • • hammer. One of the glasses will almost always break. home or business. Tiny slivers of glass always chip off when dipped into an ice well and your glasses become unclear after a while • If you accidentally break a glass near ice. You really do not want to serve wine in a coffee cup.
A Brandy snifter is often used for: • • Brandy Cognac Champagne flute .Beer mug Beer pilsner Brandy snifter Normal size: 17 1/2 oz.
A Highball glass is often used for: • • Bourbon/ginger White Russian Hurricane glass . A Collins glass is often used for: • • • • • Soft drinks Alcoholic Juice drinks Collins Sours Bloody marys Cordial glass Highball glass Normal size: 8 oz. The classical Cocktail glass. A Cocktail glass is often used for: • • Martini Any chilled "up" drink Collins glass Normal size: 14 oz.Cocktail glass Normal size: 6 oz.
Margarita/Coupette glass Old-fashioned glass Normal size: 8 . Also called an Irish coffee glass.10 oz. Also known as a Rocks glass An Old-fashioned glass is often used for: • Drinks served "on the rocks" • Chilled shots containing juices Parfait glass Pousse cafe glass . Used for almost any hot drink.Irish coffee cup Normal size: 8 1/2 oz.
Punch bowl Red wine glass Normal size: 8 oz. A Sherry glass is often used for: • • • Liqueur Layered shooter Port Shot glass Normal size: 1. • • Wine Champagne A Red wine glass is often used for: Sherry glass Normal size: 2 oz. Other sizes are "short shot" glasses or "pony shots" which are 1 ounce. Whiskey sour glass .5 oz.
The penguin with its natural "tuxedo" symbolized the good life. A forerunner of the cocktail? Well. served to Montezuma with much reverence. and from Germany zeppelin and aeroplane shakers. liberated more by this act and smoking in public than by their new voting rights. 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. Finding that the smaller mouth of one container fit into another. or "cock of the walk. There were rooster. But we do know in 1520 Cortez wrote to King Charles V of Spain from the New World of a certain drink made from cacao. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets. The rooster. invented by an innkeeper when pouring a drink back and forth to mix." At the turn of the century. traditional shapes. . The mixed drink and cocktail shaker was powered by Prohibition. he held the two together and shook "for a bit of a show. and Zanzibar. frothy and foaming from a golden cylinder. 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. Many of these shapes were not entirely capricious. as well as. The Great War was over and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for pleasure." for example. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable.and penguin-shaped shakers. New York City hotels were serving the English custom of 5 o'clock tea and it was a short leap to the 5 o'clock cocktail hour with shakers manufactured for home use looking very much like teapots. the bartender's shaker as we know it today had become a standard tool of the trade. By the late 1800s. This is a tall wine glass. Fox Trot. People who had never tasted a cocktail before were knocking on speakeasy doors.White wine glass Normal size: 12 1/2 oz. 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. had long served as a symbol for tavern signs. The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags. archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops. The outlaw culture had a powerful pull.
and one can faintly hear the clink of ice cubes as shakers are. and is now an institution. no polishing needed.. thinking of jetpropelled airplanes. the Depression ended. Heisey. By the end of the decade.waiting to be recalled to life. Shakers came with battery-powered stirring devices. But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. and Lurelle Guild created streamlined modern masterpieces. both de rigueur symbols of sophistication. now made artillery shells. and even in the shape of a lady's leg. cocktail shaker skills and drink rituals were as important in the Jazz Age lifestyle as the latest dance steps. then.. a package of "redi-mix. To meet popular demand. and the little black dress. The cocktail party had influenced fashion. Over 50 years have passed now. After the war. the skyscraper. And there they sat ." flick a switch and. and swilled cocktails by the shaker-full in the years following the repeal of Prohibition. knew how to shake a drink with style." were equipped with bars. easier to duplicate than rye or scotch. and interior design. called "roc rooms. furniture. became the drink of choice and the martini society's favorite.. the delightfully sodden couple that poured their way through endless martinis in The Thin Man series. drop in some ice. Small wonder. At the beginning of the 1940s. Coffee tables were now cocktail tables. machine age factories. once again. Worse yet. swirled. Companies that once made cocktail shakers. The Art Deco movie set aesthetic was perfect for the Depression-driven cocktail shaker. the reward for effort. If there is a definitive classic it would have to be the sleek 1936 chrome-plated "Manhattan Skyscraper serving set" by master industrial designer Norman Bel Geddes." The great glass companies. Kem Weber. as did the tens of thousands of Americans who shook. But the push-button age had taken the fun out of mixing drinks. We were in the atomic age. shakers and accoutrements part of every movie set. began turning them out in droves. . cocktail glass in hand. such as Cambridge. There were now cocktail shakers in the shape of bowling pins. dumbbells. often in brilliant hues of ruby or cobalt. Stunning etched and silk-screened designs were created. Colorful cocktails with sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch. It ended on December 7. Movie fans watched Fred and Ginger dance across the screen. In the early 1950s. Fashioned from the high-tech materials of the day. designed by Coco Chanel. but not in the way most had hoped. that these elegant stars of the 1930s were forced into retirement. It is impossible to make a list that "fits all" without including every possible liquor in the World. many in the shape of the new deity of architecture. affordable to all. and wanted their own symbol of the good life to shake themselves out of the Depression that gripped the country. and Imperial. and new cars with lots of chrome. chrome-plated stainless steel shakers with Bakelite trim replaced those of sterling silver and were advertised as "nontarnishing. While gin. Now they were featured frequently on the silver screen. The golden era of the cocktail shaker was over. geared for mass production. leaped into action. The ingredients Stocking your bar You cannot make drinks out of the equipment. so you'll probably want to buy a selection of liquors and mixers too. went from fad to fashion. Stars were constantly sipping cocktails when they weren't lighting each others' cigarettes. a symbol of elegance. Industrial design was at the height of popularity and superstar designers such as Russel Wright. Gone were the rites and rituals. a brief renewal of interest in cocktail shakers occurred when new homes featuring finished basements. sought by collectors of today as the perfect mix of form and function. Every family had at least one shaker on the shelf. shakers had become standard household objects. add the alcohol of your choice. town criers bells. the showmanship. Nick and Nora Charles. electric blenders became popular. a thing called television. but here are a few guidelines on what to buy. 1941.in attics and closets nationwide .Such ingenious designs were all the rage. and America's involvement in World War II began. All metal went to the war effort. few thought of the shakers.
• 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 that happen to almost every bar now and then. but you should consider the number and type of guests you expect before buying. It is likely you will experience requests for drinks you cannot make. 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. A well stocked bar should have the following. flavorings and garnishes. Young people often prefer the more exotic drinks.You should always choose your bar stock to suit your guests. • Club soda • Tonic water • Ginger ale . You can add new liquors to your bar stock later. you will need different mixers. so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer. and should learn how to mix what you have in the meantime.
Punch Garnish . salt and pepper. limes and oranges Sugar.• • • • • • • • • • • • • • • • 7-Up or Sprite Cola Juices: o Tomato juice o Orange juice o Pineapple juice o Cranberry juice o Grapefruit juice Bitters Grenadine Maraschino liqueur Worcestershire sauce Tabasco sauce Milk Coffee Heavy cream Cherries (maraschino) Green olives (small) Cocktail onions Lemons.
sliced. freeze until firm. mandarin oranges. Arrange grapes. freeze until firm. Water 1/2 lb red and/or green seedless grapes. strawberries. maraschino cherries. freeze until firm. 3. Dip ring mold in warm water for a few seconds to loosen ice. raspberries. fill an ice-cube tray halfway with water. freeze until firm. The ice ring is easy to prepare and makes a beautiful presentation. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch. such as lemon leaves or rose leaves 1. 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. about 1 hour. Tuck leaves between fruit. strawberries. unmold and float fruit side up in punch. lemon or lime slices Lime slices. as desired. cut in small clusters 1/2 pint fresh strawberries 1 small orange. Place one or two pieces of desired fruit in each section of the tray. about 1 1/2 hours. orange. grapes. Add enough water to fill the ring mold. raspberries. lemon or lime slices Pineapple chunks. then halved Non toxic leaves. raspberries Beverage Iced tea Lemonade Punch Ginger ale To make fruited ice cubes. substitute lemonade or a light-colored juice for the water. 2. . if you wish. strawberries and orange slices decoratively on top of ice in mold. about 3 hours. Fill with water. If desired. Fruited Ice Cubes Suggested Fruits Lemon slices Strawberries.Fruited Ice Ring Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. substitute fruit juice for the water. about 1 1/2 hours. Use the fruit of your choice and. Arrange so that some fruit and leaves stand above top of mold.
irresistible and uniquely different.00 White . 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 . Tuaca 0. This table list some common liquors. as Tuaca provides a distinct foundation for a comprehensive range of cocktails . Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa . Higher values indicate a heavier liquor. Enjoy Tuaca as a straight shot or a slammer.it is their 500-year-old secret. The technique is simple. Based on fine. It is smooth. try it in your coffee or savour it on the rocks as an after dinner drink. and the lighter ones are layered carefully on top with the lightest one on top. However. with an exhilarating blend of vanilla and orange. Tuaca has an intriguingly fruity flavour and a heavenly amber glow. Louis. legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility. Name Gravity Color Southern Comfort 0. Missouri.-and perfect for creating his own signature drinks. produced in St. cask-aged brandy. you'll need to know which ingredients are heavier than the others. It's also the barman's dream.and named it Tuaca.97 Southern Comfort is a peach flavored bourbon liqueur.Gravity Chart When making layered drinks.98 Water 1. Amber Once long ago during the golden age of Renaissance Italy. also known as a Pousse Cafe. along with their Specific Gravity that is the weight of the liquor relative to water. the heaviest liquor is poured into the glass first.Ideal for re-vamping traditional old favourites . It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol).
and it has become the accepted standard of kümmel quality for the past century.04 White Kümmel is a sweet. Green Chartreuse 1.04 White . It is considered to be a high quality Triple Sec. Peppermint schnapps Benedictine 1. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels. Peach liqueur Sloe gin 1. first distilled in Holland during the late 16th century by Erven Lucas Bols. and is colored pale yellow with saffron. White Cointreau 1. It is made from a mixture of 130 different herbs. Kümmel liqueur was. drier and more spicy than the yellow variant. It is aged on wood-barrels and has a red color. cumin and fennel.04 1. who is now the principal producer and consumer of kümmel. It is lighter and sweeter in flavor and is lower proof than the green variant. Green Chartreuse gets its green color from the addition of chlorophyll. flavored with the peel of sour and sweet oranges from Curacao and Spain. It is higher proof. green and yellow.01 Green Yellow Chartreuse is made with the addition of honey. mildly bitter.04 1. originally made by French Carthusian monks. Classic cocktails usually call for yellow Chartreuse. according to the Dutch. Kummel 1. It was then taken to Russia. colorless liqueur flavored with caraway seed.04 Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums). and is not a "real" gin. orange liqueur. and is aged on oak barrels.Chartreuse is an aromatic liqueur. Chartreuse come in two varieties. while the green version is more popular nowadays.04 Cointreau is a clear.
Fruit brandies Most fruit brandies are made from fermented fruit mash (such as apples and pears). A relative of the Cognac is the Armagnac. Greece. but other sugar-poor fruits not capable of fermentation (such as raspberries and blackberries) can be soaked in neutral spirits and then re-distilled. Wine brandies The best known of all wine based brandies is the French Cognac produced in the Cognac (Charente) region of France. are distilled from the remaining skins. Italy. They have a full flavor and are slightly sweet.Brandy 1. from Italy. They are not always aged and have a light yellow color (if any). husks and stems of the wine production. sweetened and flavored with herbs.04 Amber Brandy is a liquor distilled from wine (brandy) or fermented fruit juice (fruit brandy). Several other countries than France produce brandies. It is distilled from red grapes. Some of them are Spain. Greek brandy One famous Greek brandy is the Metaxa. meaning "burned wine". Germany. Most fruit brandies are aged in steel. Marc. Chile and Peru. South American brandy The best known South American brandy is the Pisco. keeping them colorless and . Is is then are aged in wood containers. It has a richer taste but less finesse than the Cognac. the United States. which contributes flavor and color. Portugal. national drink of Chile. glass or clay containers. and grappa. Spanish brandy The Spanish brandies are a byproduct of the production of sherry. from France. The name "brandy" comes from the Dutch brandewijn. Brandy is not always distilled from the wine.
a distinction is made between distillates from pomaceous fruits. Midori has featured in several award winning cocktails in international . with Australia as the currently most successful market. black and red currant and cranberries. Midori has been produced in Mexico by Suntory since 1987. Fruit brandy served neat should not be chilled. Although originally from Japan. The best known apple brandy is Calvados. The alcohol and berries is then distilled. aged and then distilled. Today. stone fruits and berries. This produce a raw distillate with high alcohol content. Midori was launched in the United States in 1978. but brandies are also made from bilberries. The best known berry-brandy is the raspberry brandy. at New York's famous Studio 54 Nightclub. A must or cider is made from the fruit. Brandy from stone fruits The most important stone-fruit brandy is kirschwasser made from sweet or sour cherries. Midori melon liqueur 1. Midori's versatility also extends to original cocktails. Midori can be found in more than 30 countries around the world. strawberries.05 Green Midori is a bright green. Other popular stonefruit brandies are plum brandy and apricot brandy. Within the general category of fruit brandies. sweet Japanese honeydew melon flavored liqueur produced by Suntory. Brandy from berries Most berries have too little fruits to ferment properly. The distillate is then diluted with water and sometimes aged on casks. Fruit brandies are either served neat as an aperitif or used in mixed drinks. As well as adapting itself to traditional recipes. and are soaked in neutral spirits which absorbs the flavors. Brandy from pomaceous fruits This is fruit brandy made from apple and pear. blackberries.clear.
but it is also consumed without a mixer and used in some cocktails. based on Scotch whisky and sweetened with heather honey and flavored with different herbs.06 1. but a sweet Campari is also available. Apricot brandy is the generic term for a brandy distilled from apricots. with a citrus overtone. green and yellow. Rock and Rye 1. and is colored pale yellow with saffron. Drambuie 1.championships. . Campari is often mixed with soda and ice.06 1.06 Yellow Chartreuse is an aromatic 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. Green Chartreuse gets its green color from the addition of chlorophyll. Classic cocktails usually call for yellow Chartreuse. Campari 1. It is made from a mixture of 130 different herbs. Chartreuse come in two varieties.06 1. originally made by French Carthusian monks. Sweet brands are also known as apricot liqueur.08 Drambuie is a golden liqueur. It is lighter and sweeter in flavor and is lower proof than the green variant. bittersweet flavor. while the green version is more popular nowadays. drier and more spicy than the yellow variant. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits.05 Amber Apricot brandy Blackberry brandy Cherry brandy Peach brandy 1. It is higher proof. Each bottle of Rock and Rye has a chunk of rock candy in it.06 Yellow Chartreuse 1. and is aged on oak barrels. Yellow Chartreuse is made with the addition of honey. Regular Campari has an astringent.
It can also be mixed with tonic or soda water. . Triple sec 1. rhubarb root and sweet orange flowers .08 The Frangelico taste is achieved by infusing toasted hazelnuts in alcohol and water.08 Orange Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). All variants have the same flavor. though it's often made with apricot pits kernels. Blue and green Curaçao are often used to provide color to mixed drinks. chilled or over ice.10 1. then distilling the result. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao.before further blending and maturing in oak casks.09 1. Many distilleries produce their own amaretto. Usually known as apricot brandy. toasted coffee. blue (Blue Curaçao). One generic brand is De Kuyper Triple Sec (image of bottle to the left).including toasted cocoa. Orange Curacao 1. Cointreau. and Grand Marnier are also triple secs. with small variations in bitterness. Italy. Amaretto is a liqueur with a distinct flavor of almonds. clear orange-flavored liqueur. It is sweet. vanilla berries. Frangelico is most frequently drunk either straight. Amaretto di Saronno. hails from Saronno. In addition to the generic brand Triple Sec.Frangelico 1. The original liqueur. green (Green Curaçao) or left clear (White Curaçao). White Triple sec is a strong.10 Brown Amber Dark red Light brown Liqueur made from apricots.09 1. Tia maria Apricot liqueur Blackberry liqueur Amaretto 1. it here means "triple distilled". but not cloying.09 While triple sec usually would mean "triple dry". Other ingredients are added . Curaçao.
is a violet liqueur with a delicate and soft flavour of rose petals and orange. It come in two versions. Crème de Menthe is a very sweet mint flavored liqueur. vanilla pods. the white variant is usually the correct to use. Parfait d'Amour. Crème de Menthe is a very sweet mint flavored liqueur. including anise.11 Golden yellow Green Crème de Menthe 1. and a subtle hint of vanilla. also known as Liquore Galliano. All variants have the same flavor. yellow Italian herbal liqueur. There is no noticeable flavor difference between the two. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. Blue Curacao 1. on the rocks or used as a mixer. green and white (clear). It's aromas and flavours are obtained from Curaçao orange peel. or just Parfait Amour. When a recipe calls for creme de menthe.Usually served straight. green (Green Curaçao) or left clear (White Curaçao). the white variant is usually the correct to use. giving it an unique taste.14 1. Cherry liqueur 1. almonds and rose petals. It come in two versions. There is no noticeable flavor difference between the two. Galliano.11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao).12 White Strawberry liqueur 1. with small variations in bitterness.13 Violet Coffee liqueur Crème de Banane 1. flowers and spices.12 Green White Crème de Menthe 1.In English the name Parfait Amour means 'Perfect Love'. green and white (clear). blue (Blue Curaçao).12 Red Parfrait d'Amour 1. It is flavored with various herbs.14 Dark brown Yellow . When a recipe calls for creme de menthe.12 Dark red Galliano 1. licorice and vanilla. is a sweet. Blue and green Curaçao are often used to provide color to mixed drinks.
and wretchedness. If a recipe calls for just crème de cacao. It exists in two different variations: Dark crème de cacao is dark brown. Crème de Almond Crème de Noyaux Anisette 1. This cordial works well in pousse-cafés and some cocktails. first produced by monks in France as a cure for snakebites. which is usually sweeter and more syrupy.14 White Dark brown Kahlua 1.flavored liqueur. often scented with vanilla. while White crème de cacao is a clear. jaundice. white wine.15 Kahlua is a Mexican coffee liqueur with herbs and vanilla.17 Bright red White Crème de cassis is a blood-red. or soda water.17 1. but is most commonly mixed with just vermouth. It is different from chocolate liqueur. It dates back to the 16th century. colorless form of the same liqueur. which is usually sweeter and more syrupy. Crème de cacao is a cacao (chocolate bean) flavored liqueur.18 Beer . the white variant is usually the correct to use. the white variant is usually the correct to use. It exists in two different variations: Dark crème de cacao is dark brown. Crème de Cassis 1. while White crème de cacao is a clear. It is different from chocolate liqueur. sweet. often scented with vanilla. If a recipe calls for just crème de cacao.16 1. White Crème de Cacao 1. colorless form of the same liqueur. black currant-flavored liqueur.
Beer should be served at correct temperature for maximum enjoyment.
• • • • Lager beers should be kept in the refrigerator before serving at 9°C/48°F. The light American and Australian lagers should be server at a lower temperature of 6°C/42°F. Ales should never be over-chilled, or it will develop a haze and loose their fruity-flavors. 1213°C/54-56°F are recommended temperatures for serving. Very strong ales should be served at room temperature.
Never store a bottle-conditioned beer in the refrigerator, but keep them cool and standing for several hours before serving to allow the sediment to clear.
Beer mixed with something
Beer is sometimes mixed with other alcoholic beverages and given nicknames. Here's a list:
Black and Tan: Black Velvet: Poor Man's Black Velvet: Black Russian: Velvet Pussy: Black Maria: Red Velvet: Red Witch: Mother-in-law: Granny: Blacksmith: Boilermaker: Lightplater: Narfer narf: Narfer narfer narf: Dragon's blood: Dog's nose: Snake bite: Guinness and bitter or Guinness and mild. Guinness and champagne. Guinness and cider. Guinness and vodka Guinness and port. Guinness and Tia Maria Guinness, cider and blackcurrant. Guinness, Pernod, cider and blackcurrant. Old and bitter. Old and mild. Guinness and barley wine. Brown and mild. Light ale and bitter. London slang for a half pint of mild and a half pint of bitter. A half pint of Narfer narf (of course). Barley wine and rum. Bitter and gin. Lager and cider.
This is a list of terms used when describing beers:
Abbey Commercial Belgian beers licensed by abbeys. Not to be confused with Trappist ales. Adjuncts Materials, like rice, corn and brewing sugar, used in place of traditional grains for cheapness or lightness of flavor. Ale The oldest beer style in the world. Produced by warm or top fermentation. Alt Dark brown top-fermenting beer from Düsseldorf. Alpha acid The main component of the bittering agent in the hop flower. Attenuation The extent to which brewing sugars turn to alcohol and carbon dioxide. Beer
Coffee and caffeine
Coffee should never be merely the beverage at a meal. Coffee should be the center of any sit-down, if not the ONLY thing consumed. The odd doughnut or slice of cheesecake is allowed, though not preferred. Coffee must be drank from a porcelain mug, that must be larger than a dixie cup. The main reason that styrofoam and plastic just don't feel right, and more importantly, your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used. The mug must be large so that you do not need to refill it too frequently, and so that stirring may properly take place without spillage. Stirring occurs in very distinct stages. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. Over ambition at this stage will cause spillage over the side-- something to avoid and to caution beginners of. Next, the cross-stroke, with follows a chord form one side of the mug to the other, passing roughly through the mug's geometric center, and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar, or at least stirs up the sediments. Finally the removal. The spoon should be tapped lightly on the rim of the mug, two or three times to knock off any large drops. DO NOT lick spoon to remove final drops. Spoon will leave a stain where ever you place it, so place it accordingly. Companionship is the most overlooked part of drinking coffee. At its finest coffee is never consumed alone. However the proper companion is important. They should not talk too much, nor require that you talk too much. Talking limits one's ability to savor the moment and the brew. If silences are embarrassing between you and someone, do not drink coffee with them. If looking blankly at someone, or if being looked blankly over a mug bothers either of you, do not drink coffee together. Never drink coffee with someone drinking tea -- they are COMPLETELY INCOMPATIBLE experiences. Coffee should be strong. Hot, brown colored water does not coffee make. But this does not mean it should taste like kerosene -- coffee should be smooth, almost like melted, unsweetened chocolate. There is no such thing as good instant coffee. Nor will decaffeinated coffee ever hack it. Also, sugar should always be used to sweeten -- never some artificial placebo. How much fat can one lump of sugar slap on your thighs? -- use the real stuff, because deep down you know nothing tastes the same. And finally where to go with the perfect companion to drink this, hopefully, not completely repulsive cup of something they're calling coffee. The place must exist cafe style. Lots of small tables. Little organization. There should be a light buzz of conversation around you. Enough indistinct noise to cover the sound of you breathing, but not enough to cover the "clinks" of the removal stage of stirring. Well lit. Airy. Coffee is a private experience that can only be properly appreciated in a public place. If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. Always exhale after finishing a cup and enjoy the heat and flavor of your breath. Lastly, if you are a man, then remember that just because your well- sized, porcelain mug has a handle doesn't mean you have to use it. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore- and middlefinger, with the ringfinger draped around the handle so that you know where it is and don't bop yourself in the nose with it, and drink from the mug that way. Women must always use the handle, and putting two fingers through the hole is allowed. Sexist as it may sound, women and men approach coffee and food in general in different manners, ie, civilized versus "what's the extra fork for?".
Carried to an extreme. earthy can become dirty. rich (over-used). Aroma is often distinctive and complex. fruity. acidity. Coffees from East Africa and Indonesia often have such characteristics. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. Dark roasts are intentionally bitter. and refers only to the smell of coffee grounds. Earthy is often used to describe the spicy. through light. Soft describes low-acid coffees such as Indonesians. such as floral. herbal. Mild denotes a coffee with harmonious. floral. Acidity is the sharp. to buttery or even syrupy in the case of some Indonesian varieties. high. medium and full. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. Bland is the pale. Bitter is not a synonym for sour. Bouquet is a less frequently used term. delicate flavor. acidity and body. and has nothing to do with objective pH factors. chocolaty. insipid flavor often found in low-grown coffees. as in the case of the cheap filler coffees used in commercial blends. and body are the three fundamental tasting terms. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). that may also be called mellow or sweet. You'll recognize it as the familiar smell of "truck stop" coffee. Acid is not the same as bitter or sour. Other useful terms Aroma is the odor or fragrance of brewed coffee. It is also a coffee trade term for any arabica coffee other than those from Brazil. "of the earth" taste of Indonesian coffees. rounded. and sweet spice-like qualities. It may range from watery and thin. The basics Flavor. Exotic refers to a coffee with unusual aromatic and flavor notes. lively quality of all high-grown coffees.grown Latin American coffee is often described as mild. berry. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). Underextracted coffee (made with too little coffee or too coarse a grind) is also bland. snappy quality which makes coffee refreshing and palate cleansing. Briny is a salty sensation caused by application of excessive heat often brewing. Acidity is the brisk. Bitter is a basic taste perceived primarily at the back of the tongue. It can be used in a general sense ("this coffee is flavorful"). Flavor is the total impression of aroma. spicy. Mellow is a term for well balanced coffee of low-to-medium acidity. Fine. Terms used to describe aroma include: caramelly (candy or syrup-like). carbony (for dark roasts). malty (cereallike). and some of the more esoteric terms may be a little difficult to decipher. .Coffee tasting terminology ranges from easily understandable to highly technical. Body is the tactile impression of the weight of the brewed beverage in the mouth.
with clean lively flavors. like wine grapes. Strong technically refers to the degree of presence of various taste defects and virtues. especially aged coffees. Kenyan coffees are a classic example of winy coffee flavor. related to wininess. falls within this Latin American range of taste and aroma. Others. It can be a defect or a positive attribute. from the caramel spice of Espresso. low in acidity. a blend might play . Typically. The contrast between fruit-like acidity and smooth body creates flavor interest. Wild describes a coffee with extreme flavor characteristics. almost fruit-like in nature. evoke an association with sweet spices like cardamom. These are the most popular varieties Starbucks sells. Kona. Spicy refers to an aroma or flavor reminiscent of a particular spice. due to the large percentage of high-caffeine robusta coffees they typically contain. Usually fullbodied and smooth. Sumatra Boengie.Sour is a primary taste perceived mainly on the posterior sides of the tongue. The textbook example is Ethiopia Harrar. Blends combine varietal tastes to create greater complexity and completeness. In popular use. racy nuances of flavor and aroma. Sweet is used as a general term for smooth. Tangy is a darting sourness. The category includes Kenya. get much of their flavor from the specific growing conditions and preparation methods of each producing region. Coffee families Central and South American coffees are generally light-to-medium bodied. The difference at Starbucks is using specific. palatable coffee. These coffees are found in the morning cup of nearly every professional coffee taster. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. Coffees. varietal-quality coffees in each dark roast blend. In fact. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. Guatemala Antigua and Mexico. It is also incorrectly associated with high caffeine content. a coffee which nearly always exhibits such flavors. and often possessing earthy and exotic taste elements. to the pungent roastiness of French Roast. caffeine is actually highest in bland canned coffees. Costa Rica Tres Rios. A fine high-grown Costa Rican coffee is frequently tangy. Winy is a desirable flavor reminiscent of fine red wine. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. or to the relative proportion of coffee solubles to water in a given brew. and denotes odd. This group includes Estate Java. are almost peppery. Some Indonesian arabicas. and is characteristic of lightroasted coffees. Coffee flavor and aroma may be classified according to geographic origin. free from defects and harsh flavors. such as Guatemala Antigua. it's often the assertive flavor of darkroasted beans. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. East African coffees are unique and under-appreciated. This category includes coffees like Colombia. to the smoky tang of Italian Roast. and their balance and consistency make them the foundation of good coffee blending an well. though geographically a product of the Pacific islands. and typically are medium-to-full bodied. Each region has common characteristics that you can learn to recognize. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. Papua New Guinea and Sulawesi.
percolator Instant Decaffeinated.) Baker's chocolate (1 oz. or spice up a delicate varietal with the tang of a dark roast. instant Tea (5-oz. at its best.6 45.8 46. We are proud to offer a complete selection. At Starbucks. If you want a copy of this brochure. US.0 52.off Central American acidity with Indonesian smoothness. acidity and aroma. brands Brewed. is high art. Modulo typos.6 44. harmonious in body. we blend according to taste. imported brands Instant Iced (12-oz. seeking an overall flavor that is greater than the sum of its parts. both in water and traditional processes. cup) Brewed.8 54. or one of three others they have put out for coffee education. in regular and dark roasts. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. Caffeine in various beverages BEVERAGE Coffee (5-oz. major U.) 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. you can call them at 1-800-445-3428 (USA). Whatever the reason. serving) 58. except a long description of the >30 types of coffees you can buy from Starbucks is left out. cup) Chocolate milk beverage (8 oz. The coffee information is reproduced from a brochure available at Starbucks. others are looking for a hot cup to enjoy before bedtime. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. brewed Decaffeinated.) Milk chocolate (1 oz. glass) Cocoa beverage (5-oz. using premium quality beans to create a balanced brew. cup) Brewed.) Dark chocolate. Some roasters use the opportunity to dump low-grade filler coffees into the mix.8 45.) Chocolate-flavored syrup (1 oz.S. as well. offering a unity in diversity which few straight coffees can match. the information here is verbatim.4 . Some find the effects of too much caffeine unpleasant. Blending. flavorless decaffeinated blends sold in supermarkets. drip method Brewed. semi sweet (1 oz. to "extend" the blend along with their profit margins.
8 39. Hot. if not the ONLY thing consumed. sugar should always be used to sweeten -. and so that stirring may properly take place without spillage. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion. There is no such thing as good instant coffee. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used. Never drink coffee with someone drinking tea -. do not drink coffee with them. Spoon will leave a stain where ever you place it. Nor will decaffeinated coffee ever hack it. The spoon should be tapped lightly on the rim of the mug. or at least stirs up the sediments. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. Pepper Diet Dr.4 44. Coffee should be strong. DO NOT lick spoon to remove final drops.0 36.6 39. though not preferred.0 36. The odd doughnut or slice of cheesecake is allowed. PIBB Dr.they are COMPLETELY INCOMPATIBLE experiences. 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.use the real stuff. unsweetened chocolate. Talking limits one's ability to savor the moment and the brew. The mug must be large so that you do not need to refill it too frequently. nor require that you talk too much. with follows a chord form one side of the mug to the other.6 38.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal.4 38.2 30.4 36. But this does not mean it should taste like kerosene -. The main reason that styrofoam and plastic just don't feel right. that must be larger than a dixie cup.0 31.0 1.never some artificial placebo. . and more importantly.something to avoid and to caution beginners of.4 40. Coffee should be the center of any sit-down. do not drink coffee together.Shasta Cherry Cola Shasta Diet Cola Mr. If silences are embarrassing between you and someone. brown colored water does not coffee make. Companionship is the most overlooked part of drinking coffee. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. Stirring occurs in very distinct stages. passing roughly through the mug's geometric center.coffee should be smooth. the cross-stroke. Over ambition at this stage will cause spillage over the side-.0 36.4 38. almost like melted. so place it accordingly. Coffee must be drank from a porcelain mug. two or three times to knock off any large drops. However the proper companion is important. If looking blankly at someone. At its finest coffee is never consumed alone.0 36. Finally the removal. How much fat can one lump of sugar slap on your thighs? -. or if being looked blankly over a mug bothers either of you. because deep down you know nothing tastes the same. Also. Next. They should not talk too much.
Terms used to describe aroma include: caramelly (candy or syrup-like). but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). Enough indistinct noise to cover the sound of you breathing. Sexist as it may sound. fruity. Flavor is the total impression of aroma. hopefully. medium and full. Other useful terms Aroma is the odor or fragrance of brewed coffee. Lastly. Body is the tactile impression of the weight of the brewed beverage in the mouth. and putting two fingers through the hole is allowed. Acidity is the sharp. floral. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. snappy quality which makes coffee refreshing and palate cleansing. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate").sized. chocolaty. There should be a light buzz of conversation around you. Underextracted coffee (made with too . Lots of small tables. herbal. acidity and body. and has nothing to do with objective pH factors. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore. carbony (for dark roasts). if you are a man. and body are the three fundamental tasting terms. and drink from the mug that way. women and men approach coffee and food in general in different manners. Bouquet is a less frequently used term. Acidity is the brisk. and some of the more esoteric terms may be a little difficult to decipher. Bitter is not a synonym for sour. The basics Flavor. not completely repulsive cup of something they're calling coffee. Always exhale after finishing a cup and enjoy the heat and flavor of your breath. spicy. The place must exist cafe style. Airy. Women must always use the handle. through light. It may range from watery and thin. then remember that just because your well. but not enough to cover the "clinks" of the removal stage of stirring.And finally where to go with the perfect companion to drink this.and middlefinger. rounded. porcelain mug has a handle doesn't mean you have to use it. Bland is the pale. civilized versus "what's the extra fork for?". with the ringfinger draped around the handle so that you know where it is and don't bop yourself in the nose with it. If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. ie. Well lit. Bitter is a basic taste perceived primarily at the back of the tongue. rich (over-used). Acid is not the same as bitter or sour. and refers only to the smell of coffee grounds. Little organization. Aroma is often distinctive and complex. Coffee tasting Coffee tasting terminology ranges from easily understandable to highly technical. It can be used in a general sense ("this coffee is flavorful"). to buttery or even syrupy in the case of some Indonesian varieties. malty (cereallike). Coffee is a private experience that can only be properly appreciated in a public place. Dark roasts are intentionally bitter. insipid flavor often found in low-grown coffees. lively quality of all high-grown coffees. acidity.
especially aged coffees. Some Indonesian arabicas. Exotic refers to a coffee with unusual aromatic and flavor notes. It is also a coffee trade term for any arabica coffee other than those from Brazil. and is characteristic of lightroasted coffees. Mellow is a term for well balanced coffee of low-to-medium acidity. that may also be called mellow or sweet. caffeine is actually highest in bland canned coffees. Wild describes a coffee with extreme flavor characteristics. evoke an association with sweet spices like cardamom. Soft describes low-acid coffees such as Indonesians. Coffees from East Africa and Indonesia often have such characteristics. Fine. get much of their flavor from the specific growing conditions and preparation methods of each producing region. such as floral. In fact. as in the case of the cheap filler coffees used in commercial blends. delicate flavor. it's often the assertive flavor of darkroasted beans. a coffee which nearly always exhibits such flavors. berry. Others. It can be a defect or a positive attribute. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. earthy can become dirty. high. with clean lively flavors. Each region has common characteristics that you can learn to recognize. "of the earth" taste of Indonesian coffees. These are the most popular varieties Starbucks sells. such as Guatemala Antigua. Strong technically refers to the degree of presence of various taste defects and virtues. due to the large percentage of high-caffeine robusta coffees they typically contain. Spicy refers to an aroma or flavor reminiscent of a particular spice. Coffees. You'll recognize it as the familiar smell of "truck stop" coffee. Winy is a desirable flavor reminiscent of fine red wine. Briny is a salty sensation caused by application of excessive heat often brewing. The textbook example is Ethiopia Harrar. are almost peppery. The contrast between fruit-like acidity and smooth body creates flavor interest. and their balance and consistency make them the .little coffee or too coarse a grind) is also bland. A fine high-grown Costa Rican coffee is frequently tangy. like wine grapes. In popular use. It is also incorrectly associated with high caffeine content. free from defects and harsh flavors. Earthy is often used to describe the spicy. Tangy is a darting sourness. and sweet spice-like qualities. Sweet is used as a general term for smooth. Coffee families Central and South American coffees are generally light-to-medium bodied. or to the relative proportion of coffee solubles to water in a given brew. and denotes odd. Carried to an extreme. Coffee flavor and aroma may be classified according to geographic origin. racy nuances of flavor and aroma. related to wininess. palatable coffee. almost fruit-like in nature. Mild denotes a coffee with harmonious.grown Latin American coffee is often described as mild. Kenyan coffees are a classic example of winy coffee flavor. Sour is a primary taste perceived mainly on the posterior sides of the tongue.
This category includes coffees like Colombia. instant Tea (5-oz. Whatever the reason. Costa Rica Tres Rios. falls within this Latin American range of taste and aroma. These coffees are found in the morning cup of nearly every professional coffee taster. others are looking for a hot cup to enjoy before bedtime. East African coffees are unique and under-appreciated. except a long description of the >30 types of coffees you can buy from Starbucks is left out. cup) Brewed. Caffeine in various beverages BEVERAGE Coffee (5-oz. at its best. low in acidity. Typically. This group includes Estate Java. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. is high art. Sumatra Boengie. to "extend" the blend along with their profit margins. using premium quality beans to create a balanced brew. brands Brewed. flavorless decaffeinated blends sold in supermarkets. Kona. you can call them at 1-800-445-3428 (USA).S. and often possessing earthy and exotic taste elements. The coffee information is reproduced from a brochure available at Starbucks. Blends combine varietal tastes to create greater complexity and completeness. major U. brewed Decaffeinated. though geographically a product of the Pacific islands. the information here is verbatim. Papua New Guinea and Sulawesi. The category includes Kenya.foundation of good coffee blending an well. or spice up a delicate varietal with the tang of a dark roast. and typically are medium-to-full bodied. drip method Brewed. from the caramel spice of Espresso. Usually fullbodied and smooth. 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 . varietal-quality coffees in each dark roast blend. or one of three others they have put out for coffee education. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. cup) Brewed. offering a unity in diversity which few straight coffees can match. we blend according to taste. The difference at Starbucks is using specific. as well. both in water and traditional processes. At Starbucks. Guatemala Antigua and Mexico. percolator Instant Decaffeinated. seeking an overall flavor that is greater than the sum of its parts. Some roasters use the opportunity to dump low-grade filler coffees into the mix. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. Some find the effects of too much caffeine unpleasant. US. to the smoky tang of Italian Roast. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. Modulo typos. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. We are proud to offer a complete selection. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. in regular and dark roasts. a blend might play off Central American acidity with Indonesian smoothness. If you want a copy of this brochure. Blending. acidity and aroma. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. harmonious in body. to the pungent roastiness of French Roast.
serving) 58. Pepper Diet Dr.6 45. cup) Chocolate milk beverage (8 oz.) Baker's chocolate (1 oz.4 40.) Milk chocolate (1 oz.4 38.2 30.) Chocolate-flavored syrup (1 oz. semi sweet (1 oz.0 36.2 A few words about making liqueurs .0 31.0 1.6 39.4 44.0 36.) Dark chocolate.0 52. Pepper Big Red Sugar Free Big Red Pepsi-Cola Aspen Diet Pepsi Pepsi Light RC Cola Diet Rite Kick Canada Dry Jamaica Cola Canada Dry Diet Cola MILLIGRAMS CAFFEINE (12-oz.0 36.8 45.8 39. PIBB Dr.6 44. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr.4 44.Iced (12-oz.) 70 4 5 6 20 26 4 67-76 2-20 2-7 1-15 5-35 26 4 SOFT DRINKS BRAND Sugar-Free Mr.8 46.8 54.4 38.0 36. glass) Cocoa beverage (5-oz.6 38.4 36.
Each rack is sweeter and sweeter. too alcoholic. and releases some of its juices. but layer it with sugar. Here are the directions he gave me (for cherry liqueur): Fill a Jar with cherries. etc). too dry. This was rack#5. Now comes the fun part. Now you should know what proportions to mix the final product in. With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. Add very strong alcohol just so it barely covers all of the fruit. Call this (very strong) fluid rack #1. In a couple of days the level of juice in the jar should reach almost the top of the fruit. What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. Pour off the liquid. Now we repeat the layering with sugar step (getting rack#3. four racks were plenty enough (but why waste alcohol :-). Cover the jar again. 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. After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted).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).all that happens is that the fruit soaks up the alcohol. rack#4. Replace the fruit in the jar. This means it is time to pour it off again. 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). call this rack #2. Note that this step is entirely optional. Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on how they taste (too sweet. Don't use too many friends or else you won't have any left after the tasting.Berry (Tested on raspberries. 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. I usually tried to do my best to cover almost all of the fruit with _some_ sugar. Place cleaned fruit into a jar. threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. etc) until only a very small amount of juice is released. Depending on the type of fruit the level of fluid may decrease. Let sit for a week or so. Add alcohol to cover all the cherries. the cherries should have swelled and there should be less liquid in the jar. Beware though . The left over pulp can be used with ice-cream. blackberries and a mix of both). During the following steps you probably should avoid blemishing the fruit if at all possible. So I took the berries. Start with fresh fruit. I used double distilled vodka (alcohol content probably about 55-65%). This was convenient because I got the maximum of liqueur with minimal leftovers. Note that no fermentation takes place here.Fruit Liqueurs Fruit Liqueur . 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. .I have decided to make liqueur also.
M.Dr. I. Bibe's Anti-Hangover Tips .
A glass of V8 may be just the thing."hair-of-the-dog" acts to relax your shattered nerves and numb the pain in the head.9% of the people who are concerned with hangovers will never follow method #1. is that more alcohol . try it. etc. so I can't explain that part.the alcohol has forced evaporation of a certain vital portion of the body's water. A little understanding of what a hangover actually IS really comes in handy here. next time. In less than an hour after eating.tomatoes! Strange but true. something that isn't too tough on the already beat-up digestive system. what works for me may not work for you. said to hell with methods #1 & #2. if not nonexistent.Well.namely. but I found myself in a situation where I didn't really have any choice about the lunch that I'd been served.pumping all that alcohol and liquid through your body has effectively flushed away a significant supply of your storage of vitamins and nutrients. but. You've just opened your eyes to find yourself crumbled into a collapsed mess. Maybe a little light pasta with a meatless. awake. (The OTHER half. That really should be in the forms of fruits/vegetables. 2. I felt rejuvenated. You feel like the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again" declaration. It also means trying to eat something that will help to replace the nutrients you've lost. worst of all. But I offer these as good ideas to try when you've done what 89% of us do . I deliberately tried it again. but more alcohol is also a great step on the road to alcoholism. Nervous shock . 3. It was a basic Italian-American dish that included a tomato sauce (something like lasagne or spaghetti). 3.) So. here are my scientific findings: There is one preventive measure that is absolutely foolproof for every person in the world: Don't ever drink. we enter the mysterious realm of experimental preventives: The problem here is that all people are not alike in such things as size. Your mind gradually manages to reconstruct some sort of memory of some portion of the previous night's activities. greasy junk. one of the most pitiful demonstrations of bull$#!+ in all of human behavior). hopefully in somewhat familiar surroundings. But I'll tell you what I've found to be a real miracle medicine for me . tomato sauce. Quick. but your stomach will be in no mood for onions and peppers. From this point on.you're coming off the effects of a mild overdose of a depressant drug. Since 99. You'll be guaranteed to avoid hangovers for the rest of your life. but tomatoes are highly acidic. I figured it was just a fluke. It's a combination of a few physiological things: 1. almost back to normal! I couldn't believe how quickly I had gone from hangover hell to basically ok. of course. so your nerves are displaying the great Newtonian natural law of action/reaction by going into a relatively hypersensitive state. chemistry. 1. not dairy foods. and I knew I needed some food. hangovers will be rare. NOT fatty. That way. But the next time I was in a similar situation. malnutrition . What you need to do is take some restorative steps to begin a recovery process. hopefully in a bed. but you're running seriously low on them now. Methods #1 & #2 apply to ALL people. You need help. not a habit I'd suggest. Bananas are great for key vitamins. greaseless. 2. This came to me by pure accident. So. and it worked! This sort of explains half of the reason that a Bloody Mary is the standard morning-after drink. Dehydration . having done YEARS of research (. metabolism. If you know you're going to be drinking a LOT of something. It means rest and as little nervous stimulation as possible. then the next best preventive measure is this: Never drink enough to get really drunk. Cold gazpacho or a mild salsa may work too. Citrus juices tend to bother the stomach too. weight. but it can't hurt). chemicals which would stimulate natural defense systems.-D) on hangover cures. I was a suffering bastard one day following a night of revelry. This means doing the same things that you should've done in method #3 (it's really too late now. there are certain definite DON'Ts: .
Imitation raspberry-flavored margaritas and "daiquiris". All of these sick sugary trendy drinks with cream of whatever.) The combination of all of that sugar in the stomach with the mandatory alcoholic kick in the head . (Raise your hand if you've ever even SEEN a real daiquiri.1. 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. then beer). Oh. Don't overdo it with sweet blended concoctions.olds. Loudon Wainwright wrote a song about this: Drinks before dinner and wine with dinner and after-dinner drinks Single-entendre Help me. and doughnut-flavored schnapps. Death without actually passing into the next world. and layers of nifty floating colored syrups and liquers. then wine.) Most kids still have to learn the hard way. He took her. 3. right. Liquor Story JOHNNY WALKER was hunting with MARTINI & ROSSI when he met HIRAM WALKER coming down COBBA CREEK with QUEEN ANNE who lived on the CUTTY SARK up in HUDSON'S BAY near the GREEN RIVER. Some people think it's a rite of passage to "adulthood". 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 . dumb college undergrads. This is the classic mistake of high-school idiots. (I STILL remember the sight of the sidewalk outside of a cheezy teen bar in Underground Atlanta back when they served 18-yr. and basic novice drinkers (who will probably never drink again). whiskeys.the end-result is almost always the same. dark rum). 2. A cheap red wine hangover is absolutely THE WORST. Gag. Gallons of Coca-Cola mixed with hard liquor. cordials. Don't overdo it with colored liquors (red wine. Yeah. Don't mix a lot of different types of alcoholic drinks (liquor. 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 . please.
WHITE HORSE into her VAT '69 times and pumped his TEACHER'S HIGHLAND CREAM until her OLD DRUM was stretched as wide as MOUNT VERNON. . and being SCOTCH he didn't even give her a SILVER DOLLAR.