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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.
4. They are therefore generally filtered quite considerably before bottling in order to remove tannin and tartrate deposits. Set up all glassware first. Keep glasses clean. Secondly. certain full-bodied reds. more easy-drinking wine styles. 5. There are differing opinions even amongst experts. This results in softer. Do not overfill glasses as they may spill. The length of breathing will vary depending on various factors such as the body. Add heavy syrups last as they will sit at the bottom of the glass if placed first. because of their course texture and bitter taste. as well as vintage ports can contain naturally forming tannin and tartrate deposits. both young and old. age and delicacy of the wine. 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. most wines are made with immediate consumption in mind. Breathing exposes the wine to air thus allowing for certain unpleasant and volatile odours to dissipate and for any harsh tannins to soften. -Pre-chill glasses before preparation to ensure drinks reach the customer cold -Wine. 6. Today. It will also help bring out the bouquet and flavour of the wine. Order of preparation is essential for Speed of service and presentation of beverages. Purpose: The reason this takes place is two-fold. 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. Below is a guide as to know how to make this task easier and ensure proper presentation: 1. These are referred to as sediment or crust which. are best separated from the wine before serving. 7. Gather all equipment and ingredients before preparing drinks. however. (NB: drinks with ice wW begin to go flat soon). 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. about the merits or otherwise of . 2. Use appropriate garnishes to enhance appearance of drinks.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. Firstly. Wipe down if spillages occur. decanting allows for the wine to aerate or 'breathe'. bottled beer and soft drinks can be served early as their presentation is not affected. 3.
In some cases it may be preferable to pour the wine back into its original bottle after rinsing. Wine with Food : A General Guide Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers. many benefit from as little as 20 minutes breathing. Procedure: Before decanting the appropriate equipment is necessary. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. If done properly. seafood. savouries lighter seafood. The cork should be carefully removed. After the desired period of breathing the wine may be servered from the decanter. many would suggest that young wines. particularly those of substantial weight can benefit from decanting up to 4 hours before drinking. Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. chicken cold meats.salads. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. 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. 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. This is not common today as all traces of tartrates are generally removed through filtration before bottling. being more delicate. cold dishes . However. remembering that they may be extremely soft and delicate if old. they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom. appertisers. The wine remaining in the bottle along with the sediment should be discarded. Pouring of the wine from bottle to decanter requires patience and a steady hand. mild Asian cuisine . Older wines. Soup. A wine service basket should then be used in order to keep the bottle horizontal not disturbing the sediment. particularly if a wine is ordered in a restaurant. This is not always possible. but in certain circumstances it may be beneficial. As aged wines are stored horizontally for some time. White Wine : White wines are not often decanted. wastage should be around 30-50mls.breathing of wines. Any residue from the cork should be wiped from the top of the bottle. side table or trolley. suitably clothed decanter. white sauces.
Continously top up guest's glasses to appropriate level until bottle is empty. pork. Hard or stronger cheeses. lamb. Veal. 3. pork cream and light cheeses Spicy Asian dishes. red wine main course. keeping bottle upright at all times. . fruit. Take order for wine. 7. place cork on plate for guest to inspect. White wines with entree. commence serving to other guests. stating -winery. Medium to full bodied Dry reds Dessert wines Sweet fortified wines Order Of Service Dry wines before sweet wines. game birds. red sauces Richer red meat dishes. style and vintage. Wine Service Wine by the bottle : 1. Pour small amount for guest to taste (approx 30 ml) hold bottle upright with label facing guest while tasting. allowing sufficient time for selection. The bottle is then returned to the bar. . Young wines before older wines. 11. Finish by topping up taster's /host's glass. heavy rich sauces. Present wine to guest (person who ordered the wine) from the right. ensure you getspecific brand and variety right. spicy dishes rich casseroles. Fill the glass to the appropriate level (120mls as a standard serve). dried fruit and nuts. 9.Dry white wine Traminer and Gewurztramine Light red Stronger flavoured seafoodveal. 8. Wine by the Glass : If a guest orders a glass of wine from the wine list. Take bottle back to waiter's station or to ice-bucket. stronger flavoured seafood. Open wine at the table. Desserts. ham. lighter casseroles. Lighter bodied wines before fuller bodied wines. The wine should be servered from the table so the guest can see the label.wine should be tasted as with the first bottle. 5. filling up glasses 1/2 to 2/3 only. light flavoured cheeses. coffee. White wines before red wines.new glasses should be offered to all guests. hard or strong flavoured cheeses. Present Wine List (after meals have been ordered) to the host. Suggest re-order of another bottle of wine and repeat procedure . 6. If there is a re-order of the same wine the glass does not have to be changed. 2. 10. If guest approves. 4. If red wine. Chilled wines before wines served at room temperature.
ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (10 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PINEAPPLE DAIQUIRI KEY LIME PIE 2 2 2 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PASSION FRUIT DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO P. PREMIUM BLEND PASSION FRUIT 8 OZ. OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 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. PREMIUM BLEND MARGARITA MIX SCOOPS VINILLA ICE CREAM OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (15 OUNCE) 3 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND RHUMBERO 3 OZ. OZ.) . BLEND BANANA DAIQUIRI MIX ICE BLEND & SERVE IN COCKTAIL GLASS MANGO DAIQUIRI 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS PIÑA COLADA (10 ounce) 2 OZ. PREMIUM BLEND PINEAPPLE MIX 8 OZ. PREMIUM BLEND PIÑA COLADA MIX 12 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS LIME DAIQUIRI RASPBERRY DAIQUIRI 2 OZ. B STRAWBERRY DAIQUIRI MIX P. PREMIUM BLEND RHUMBERO OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RUM RUNNER 2 OZ. PREMIUM BLEND MARGARITA MIX 8 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND CARIBBEAN MIX 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ.
PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (10 OUNCE) 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 1 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RASPBERRY DAIQUIRI PASSION FRUIT DAIQUIRI PINEAPPLE DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RUM RUNNER MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 3 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND RHUMBERO 3 OZ. PREMIUM BLEND PIÑA COLADA MIX 1 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 12 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY COLADA MANDARIN DAIQUIRI RUM RUNNER 2 OZ. PREMIUM BLEND BANANA DAIQUIRI MIX 8 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND PEACH MIX 8 OZ.2 OZ. PREMIUM BLEND PASSION FRUIT 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND MANDARIN MIX 8 OZ. PREMIUM BLEND RHUMBERO 3 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS STRAWBERRY DAIQUIRI (15 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS CAFFE' COLADA . ICE BLEND & SERVE IN COCKTAIL GLASS 2 OZ. PREMIUM BLEND PIñA COLADA MIX 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS BANANA DAIQUIRI (15 OUNCE) PEACH DAIQUIRI 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. PREMIUM BLEND CAFFE' ROYALE 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 8 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS 1 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI 12 OZ. PREMIUM BLEND PINEAPPLE 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. PREMIUM BLEND TRIPLE SEC 1 OZ. P. P.B. RHUMBERO 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. ORANGE JUICE 1 OZ. ICE . GRENADINE 1 OZ. RHUMBERO TOP WITH COLA GARNISH WITH LIME WEDGE FILL GLASS WITH ICE 4 OZ. PREMIUM BLEND RHUMBERO 1 OZ. PIÑA COLADA MIX SHAKE WELL AND GARNISH WITH ORANGE SLICE AND CHERRY CUBA LIBRE CARIBBEAN RUM PUNCH SAOCO-RON CON COCO 4.OZ RHUMBERO 1-TABLE SPOON OF SUGAR FILL GLASS WITH ICE AND TOP OF WITH COCONUT WATER . PREMIUM BLEND MARGARITA MIX 8 OZ. RHUMBERO TOP WITH SELTZER WATER SHAKE WELL GARNISH WITH MINT LEAF AND LIME WEDGE FILL GLASS WITH ICE 4 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. PINEAPPLE JUICE 1 OZ. PIÑA COLADA MIX 1 OZ.CAFFE' ROYALE 1 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS NOTE: Use hurricane glass for the following: MOJITO HURRICANE FILL GLASS WITH ICE 2 OZ. PREMIUM BLEND RHUMBERO 1 OZ.C. PREMIUM BLEND PIñA COLADA MIX 1 OZ. PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. GINO'S PREMIUM BLEND MOJITO MIX 4 OZ.GINO'S PB HURRICANE MIX 4 OZ RHUMBERO SHAKE WELL GARNISH WITH ORANGE SLICE AND CHERRY FILL GLASS WITH ICE 2 OZ.
BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH LIME SLICE STRAWBERRY MARGARITA 2 OZ. PREMIUM BLEND STRAWBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND PEACH DAIQUIRI MIX 8 OZ. ADD GRENADINE . TEQUESTA 1 OZ GRENADINE FILL GLASS WITH ORANGE JUICE ADD GRENADINE DO NOT STIR . ICE BLEND AND SERVE IN MARGARITA GLASS CARGISH WITH PEACH SLICE PEACH MARGARITA RASPBERRY MARGARITA 2 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PINEAPPLE JUICE 1 OZ ORANGE JUICE SHAKE INGREDIENTS EXCEPT GRENADINE . SERVE 2 OZ TEQUESTA 1 OZ PREMIUM BLEND TRIPLE SEC 2 OZ. ICE (1 scoop) BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH A RASPBERRY 2 OZ. GARNISH LIME WHEEL LA BAMBA PINK PANTHER 2 OZ TEQUESTA 1 OZ GRENADINE 2 OZ CREAM OR HALF & HALF BLEND WITH ICE AND STRAIN INTO COCKTAIL GLASS . PREMIUM BLEND RASPBERRY DAIQUIRI MIX 8 OZ. PREMIUM BLEND TEQUESTA 1 OZ. PREMIUM BLEND TEQUESTA 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. PREMIUM BLEND TEQUESTA 2 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS GARNISH WITH SLICE OF ORANGE AND CHERRY MANGO MARGARITA COCORITA 2 OZ. PREMIUM BLEND MANGO DAIQUIRI MIX 8 OZ. ICE BLEND AND SERVE IN MARGARITA GLASS RIM GLASS WITH SUGAR GARNISH WITH STRAWBERRY 2 OZ. PREMIUM BLEND PIÑA COLADA MIX 8 OZ. PREMIUM BLEND TRIPLE SEC 2 OZ. ICE BLEND & SERVE IN COCKTAIL GLASS RIM GLASS WITH GRADE COCONUT TEQUESTA SUNRISE 2 OZ.
ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ. CAFFE' ROYALE IN COFFEE CUP FILL WITH FRESH HOT COFFEE TOP WITH WHIPPED CREAM 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 2 LARGE SCOOPS OF VANILLA ICE CREAM BLEND UNTIL SMOOTHE SERVE IN STEMMED GLASS 2 OZ. PREMIUM BLEND TRIPLE SEC 1/2 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY COSMOPOLITAN COCKTAIL GLASS CHILLED 2 OZ. HEAVY CREAM 8 OZ. CRANBERRY JUICE STIR & STRAIN ORANGE PEEL GARNISH SCREWDRIVER 2 OZ KLIR SERVE IN HI BALL GLASS WITH ICE TOP WITH ORANGE JUICE 2 OZ. KLIR 1/2 OZ. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN . KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY BLOODY CAESAR KLIR & CRANBERRY 2 OZ. TEQUESTA 3 OZ. TEQUESTA 1 OZ. FRESH LIME JUICE 1 OZ. PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 OZ.GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 OZ. TEQUESTA 1 OZ FRESH LIME JUICE IN HURRICANE GLASS FILL WITH ICE COLD BEER MEXICAN COFFEE TEQUESTA ALEXANDER COCO LOCO TEQUESTA COOL Klir Vodka Flavor Cocktails and Drinks BLOODY MARY 3 OZ.
KLIR 2 OZ. KLIR 1 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 OZ. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. KLIR 2 OZ. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. CHILLED 2 OZ.WHITE RUSSIAN 2 OZ. GINO'S MELON BALL 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. CRANBERRY JUICE SERVE OVER ICE MUDSLIDE . ORANGE JUICE 1 OZ. KLIR 1 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 2 OZ. RASPBERRY ROYALE 2 OZ. PEACH ROYALE 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ. PREMIUM BLEND KLIR 1/2 TEA SPOON ONION POWDER 1/4 CRUSH THYME LEAVES PINCH OF RED PEPPER 2 PINCH OF PAPRIKA FILL WITH BLOODY MARY MIX GARNISH WITH CELERY AND LIME WEDGE COCKTAIL GLASS. FILL WITH ICE AND ADD KLIR AND TOP OF WITH GREATFRUIT JUICE COCKTAIL GLASS CHILLED 2 OZ.
PIÑA COLADA MIX 8 OZ. PINE APPLE JUICE 1 OZ. MELON BALL SHAKE GARNISH AND SERVE . KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR . ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS. KLIR 3 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX. KLIR 2 OZ.KING GEORGE (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT OVER ICE TOM COLLINS . KLIR 3 OZ. SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 OZ. 2 OZ. RASPBERRY ROYALE 1 OZ. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE. GINO'S MUDSLIDE MIX 8 OZ.KLIR COLLINS 2 OZ. 4 OZ. KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE KING GEORGE MARTINI KING GEORGE Gin Flavor Coctails and Drinks MARTINI 4 OZ . SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3.OZ.B. KLIR IN HI-BALL GLASS TOP WITH TONIC . 3 OZ. ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ.
SWEET & SOUR MIX IN A 7 OZ. KING GEORGE 1 OZ. KING GEORGE IN A HIGH BALL GLASS FILLED WITH ICE TOP WITH ORANGE JUICE . GARNISH WITH ORANGE SLICE 3 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY LEMONADE 2 OZ. KING GEORGE 1 OZ. TOP WITH RASPBERRY ROYALE AND GARNISH WITH CHERRY SIR WILLIAM Whisky flavor Cocktails and Drinks SEVEN & SEVEN SIR WILLIAM & COKE 2 OZ. SWEET & SOUR MIX IN A 7 OZ. SIR WILLIAM IN A 7 OZ. P. GRENADINE IN SHAKER WITH ICE ADD SWEET AMD SOUR MIX TO THE TOP . LIME JUICE ADD TO SHAKER WITH ICE .GIMLET 3 OZ. PEACH ROYALE . SHAKE AND STRAIN INTO ROCK GLASS GARNISH WITH LIME WEDGE 3 OZ. SIR WILLIAM 1 OZ. SIR WILLIAM 1 OZ. SIR WILLIAM 1 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ. B. SHAKE AND SERVE. PREMIUM BLEND TRIPLE SEC 1 OZ. SIR WILLIAM IN HI BALL GLASS FILL WITH ICE AND TOP 7 UP GARNISH WITH LIME 2 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH COKE HILLBILLY TEA DOWN HOME PUNCH 2 OZ. HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 2 OZ. KING GEORGE SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX SHAKE GARNISH WITH ORANGE SLICE AND CHERRY 3 OZ. HALF & HALF 1/2 GRENADINE SHAKE WITH ICE AND STRAIN INTO COCKTAIL GLASS OR SERVE ON THE ROCKS KING GEORGE & TONIC ORANGE BLOSSOM PINK LADY SINGAPOR SLING 3 OZ. KING GEORGE IN HIGH BALL GLASS FILL WITH ICE AND TOP WITH TONIC WATER GARNISH WITH LIME WEDGE 3 OZ. KING GEORGE 3 OZ.
HEAVY CREAM COMBINE ALL INGREDIENTS SHAKE OVER ICE STRAIN AND SERVE STRAIGHT UP. SIR WILLIAM 2 OZ. BLEND PREMIUM BLEND 1 OZ GINO'S PIÑA COLADA MIX 1 OZ ORANGE JUICE 1/2 OZ GRENADINE BLEND AND STRAIN OVER CRUSHED ICE IN A COLLINS GLASS 2 OZ PEACH ROYALE 2 OZ KLIR 4 OZ ORANGE JUICE OVER ICE IN COCKTAIL GLASS AND FILL WITH ORANGE JUICE 2 OZ. SWEET & SOUR MIX 1 OZ. RHUMBERO 2 OZ. ORANGE JUICE 1/2 OZ. P. 4 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. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS BAHAMA MAMA FUZZY NAVEL GODFATHER . 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 .MANHATTAN (DRY) 1 OZ. TEQUESTA 1 OZ. SWEET & SOUR MIX COMBINE OVER ICE SHAKE WELL SERVE . DARK CREAM DE CACAO 1 OZ. GRENADINE IN A 7 OZ. PREMIUM BLEND TRIPLE SEC 1 OZ SWEET & SOUR MIX TOP OF WITH COKE RASPBERRY/CHAMPAGNE . HI BALL GLASS FILL WITH ICE AND TOP WITH 7 UP 3 OZ. TOP WITH A CHERRY 3 OZ SIR WILLIAM 2 OZ.COCKTAIL IN A CHAMPAGNE FLUTE (Glass) 2 oz. RHUMBERO 1 OZ. SWEET VERMOUTH KEEP ALL SIR WILLIAM AND THE VERMOUTH CHILLED COMBINE AND STIR. GARNISH WITH LEMON AND A CHERRY WILLIAM SOUR WILLIAM ALEXANDER 3 OZ SIR WILLIAM 1 OZ.
CREME DE CACAO DARK 5 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ. STRAWBERRY DAIQUIRI MIX 8 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. B. BLEND PEACH DAIQUIRI 8 OZ. CAFFE' ROYALE 1 OZ. CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 OZ. ALMANDINE ROYALE OZ. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM OZ.GODMOTHER 2 OZ. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM COOKIES & CREAM 2 OZ. PREMIUM BLEND RASPBERRY ROYALE 2 SCOOPS OF VANILLA ICE CREAM SCOOP OF ICE BLEND AND SERVE RASPMA TAZ TOASTED ALMOND 2 1 2 5 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM PEACHES & CREAM STRAWBERRIES & CREAM 2 OZ. PREMIUM BLEND RHUMBERO 2 OZ. ICE . GINO'S P. KLIR 2 OZ. COCONUT CREAM 8 OZ. P. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 2 OZ. PEACH ROYALE 1 OZ.
PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE . TOP WITH WHIPPED CREAM AN CINNAMON CAFFE' L' ORANGE . PREMIUM BLEND TEQUESTA 1 OZ. ALMANDINE ROYALE 1 OZ.BLEND & SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM AND SLICED ALMONDS CONGA SHOT 1 OZ. GRENADINE 18 OZ. GINO'S SWEET & SOUR MIX 6 OZ. ALMANDINE ROYALE SHAKE & STRA VALIUM INTERNATIONAL COFFEES MEXICAN COFFEE 2 OZ. PREMIUM BLEND TRIPLE SEC 3 OZ. PEACH ROYALE SHAKE & STRAIN 2 OZ. CRANBERRY JUICE 20 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. PREMIUM BLEND TRIPLE SEC 6 OZ. GRENADINE 7 OZ. RASPBERRY ROYALE FILL CUP WITH HOT CHOCOLATE AND TOP WITH WHIPPED CREAM 16 OZ. SIR WILLIAM 1 OZ.TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ALMANDINE 2 OZ. RHUMBERO 1 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. CAFFE' ROYALE FILL CUP WITH HOT COFFEE. TOP WITH WHIPPED CREAM AND CINNAMON CAFFE' ROMANO CAFFE' ROYALE 2 OZ. RASPBERRY ROYALE 1 OZ. GINO'S SWEET & SOUR MIX 3 OZ. RHUMBERO 1 OZ. PALAZZO di CRISTALLO 1 OZ. PREMIUM BLEND KLIR 5 OZ. GINO'S SWEET & SOUR MIX PROSACK HUG IN A MUG PANAMA RED PINK LEMONADE BETTER THAN SEX KAMANIWANA LAYA 1 OZ. ALMANDINE ROYALE SPLASH OF PINEAPPLE JUICE 1 OZ. PREMIUM BLEND RHUMBERO 10 OZ. CAFFE' ROYALE SHAKE & STRAIN 1 OZ KLIR 1 OZ. PREMIUM BLEND KLIR 2 OZ.
combine ingredients. Serve with fresh fruit. In large bowl. Stir before serving. Dip shrimp into batter. Refrigerate leftovers.CREAM OF COCONUT Piña Colada 2 ounces Coco Real® Cream of Coconut 2 ounces Pineapple Juice 1½ ounces Rum or 3oz.7-ounce) package Italian salad dressing mix In small jar with tight-fitting lid or bowl. Premium Blend Rhumbero 1 cup ice Mix in blender until smooth. cream of coconut and flaked coconut. PREMIUM BLEND TRIPLE SEC 1 OZ. Fry in hot oil until golden brown. beat ingredients until fluffy. Refrigerate leftovers. combine ingredients. 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 tossed green salads. softened ½ cup Coco Real® Cream of Coconut 3 tablespoons Lime Juice In small mixer bowl. TOP WITH WHIPPED CREAM AND CINNAMON COCO REAL . Coconut Lime Dip (Makes about 2 cups) 2 (8-ounce) packages cream cheese. Chill to blend flavors. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE. baking powder. mix well. Zesty Coconut Cream Dressing/Dipping sauce (Makes about ¾ cups) ½ cup Coco Real® Cream of Coconut ¼ cup cider vinegar 1 (0. Serve with your favorite appetizers. coat with ½ cup flour. Serve with dipping sauces. TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ.CAFFE' BERRY BERRY 2 OZ. drain on paper towels. mix well. Refrigerate leftovers. mix well. salt and baking soda. combine remaining 1½ cups flour. Coconut Shrimp (Makes 4 to 6 servings) 2 pounds medium raw shrimp. Coco Real Sweet & Spicy Dipping Sauce (Makes about ¾ cup) 1/3 cup Coco RealÒ Cream of Coconut 1/3 cup Chili Sauce 1 tablespoon Lemon Juice 2 teaspoons soy sauce . Quick Dijon Dipping Sauce (Makes about 1 cup) ½ cup Coco Real® Cream of Coconut ½ cup Dijon-style mustard In small bowl. fruit salads or with coleslaw. Refrigerate leftovers. Stir in lemon juice. RASPBERRY ROYALE FILL CUP WITH HOT COFFEE.
Rating: 91% (of 11963 votes) . etc.Rating: 92% (of 132 votes) . ramekins and set aside.Rating: 91% (of 334 votes) Bloody Mary recipe/cocktail Brandy Alexander recipe/cocktail Cosmopolitan recipe/cocktail Dry Martini recipe/cocktail Harvey Wallbanger recipe/cocktail Long Island Iced Tea recipe/cocktail Mai Tai recipe/cocktail Manhattan recipe/cocktail Margarita recipe/cocktail Mojito recipe/cocktail Pina Colada recipe/cocktail Rob Roy recipe/cocktail Screwdriver recipe/cocktail Sex on the Beach recipe/cocktail Singapore Sling recipe/cocktail Strawberry Daiquiri recipe/cocktail Tequila Sunrise recipe/cocktail Tom Collins recipe/cocktail Whiskey Sour recipe/cocktail LONG ISALND ICE TEA RESTERAUNT STYLE Vodka Margarita Tech N9ne Caribou Lou Springbok Sex On The Beach Buttery Nipple Shooter Malibu Bay Breeze Tequila Sunrise Blue Hawaiian Nuts and Berries . Cook until amber color. crab cakes. add sugar and water in medium sauce pot. reduce and simmer 15 minutes.Rating: 91% (of 1261 votes) . whisk lightly. then whisk in lemon juice. The Top 10 Drink Recipes at iDrink Criteria: The recipe must have been voted on at least 50 times in order to qualify. Bring to a boil. Cover. coconut milk 8 oz. Add eggs and yolks. coconut cream. Serve chilled or at room temperature with chilled cooked shrimp. based on user votes. combine ingredients.Rating: 91% (of 1779 votes) . chicken fingers. Coconut Flan (Makes 12 custards) 8 oz.Rating: 91% (of 653 votes) . mix well. covered with foil.Rating: 93% (of 206 votes) . Take off flame and let cool. Strain milk mixture into a bowl. refrigerate 4 hours or overnight. #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 • • • • • • • • • • • • • • • • • • • . Add toasted coconut. Refrigerate leftovers. for 25 minutes. coconut milk. Fill each ramekin with mixture. Pour caramel evenly in 4-oz. then place ramekin in roasting pan filled half way with hot water. 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. Score is out of 100. Combine milk. Coconut Shrimp .Rating: 91% (of 1018 votes) .1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl. Cook. For caramel.Rating: 98% (of 65 votes) .Rating: 97% (of 134 votes) . Let toasted coconut infuse for 15 minutes.
• 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 .
The inevitable 5.#57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 #99 #100 Caribou Lou Malibu & Orange Juice Amaretto Roller Tequila Shot Blind White Russian Alien Secretion Harvey Wallbanger Caipirinha Traditional Beam and Coke Purple Hooter Shooter Amaretto Stone Sour Blue Hawaii Junebug Madras Sicilian Kiss #2 Purple Mother Fucker Brokendown Golfcart Thug Passion Bit 'O Honey Malibu and Cranberry Broken Down Golf Carts Flaming Dr.3.1. Setting up a bar 4.1.4. I.Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr. Bibe's Anti-Hangover Tips 6. Tips and Tricks 1. Equipment 2.1.1. Making liqueurs 5. The basics 1.2.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. Mixing terms 1.The basics 1. Calculate your blood alcohol level 5.2. Recipes 4.2. Dr. Cocktails . Just for fun . Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO . General Drink Recipes 4. Bar Measurements 2. M.
jugs. also known as jiggers. (see section below). cocktail sticks. was first introduced by American bartenders in the 1920ies.2. the bartenders. the cocktail has reclaimed lost ground everywhere. through which the shaken cocktail is poured. etc. some sort of wine is being used as a base. This top also has a smaller top. chopping board. The History of the Cocktail Shaker 3. a container which holds about half a liter.5. was the prohibition. Later. • The first. like vodka. etc. electric blender. whiskey. depending on where you are. as well: Ice bucket. 1 fl oz). You should also have access to ordinary kitchenware. orange peel. you will find that things like these are nice to have. straws. mint twigs. accommodating as always. so if you use an American shaker. as we know and use the term.3. but cocktails. American shakers. Most American shakers do not have built-in strainers. corkscrews. • The second. as well. etc. Thus. As good as all spirits available was of a rather dubious quality and tasted accordingly. Glassware 2. but glass jiggers are common. Cocktails usually consist of three different 'classes' of ingredients. Gravity Chart 3. Measures.2. A Liquor Story 6. when producing and imbibing of alcohol was made illegal. It is. however. consist of two cones about the same size. These cones are held together to form a closed container. is added to enhance the taste of the base. the base. fitted with a top which closes tightly around the upper edges of the container.6. Most cocktails are also decorated in some way. or glass with a metal top. . is most often some sort of spirit. but some things are essential. such as in many punches. the special flavoring. In the recipes in the following articles. Common special flavorings include Grenadine. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. There are two basic types of shakers available.1.3. It is up to you to decide exactly what your cocktail equipment should be.2. In addition to the equipment mentioned above. and others. basically. Some of these are useful. is added to bring out the aroma of the base and to modify its taste. toothpicks. The last few years. are also essential. the cocktail lost its popularity most places. The main flavoring is often such as Vermouth. A European cocktail shaker is usually made out of metal.1. Occasionally. I will use a standard jigger of 30ml (appx. bowls. Beer and beer terminology 3. or even eggs or cream. The standard measurements of a jigger can vary widely. the United States being the main exception. Jiggers are most often made of metal. Blue Curacao. however. Equipment Many different contraptions are manufactured for the making of cocktails. The reason the cocktail made it big in the happy '20ies. and still others are totally and utterly useless. such as knives. and the other is metallic. First out of the essentials is the cocktail shaker. A collection of drinking games 6.2. • The third.4. The ingredients 3. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century. serviettes and cloths. Absinthe FAQ 6. the main flavoring. and the shaken cocktail is poured from either one. usually with fruit slices. One is often often made of glass. some can be definitely nice to have. various fruit juices.3. You will also need stirrers (also known as swizzle sticks). Stocking your bar 3. using a separate strainer is a good idea. Coffee and caffeine 3. Punch Garnish 3. and often also adds the color to the cocktail. especially in southern Europe and other places that are full of tourists. wine. or tequila. usually fitted with a built-in strainer.
They normally hold between 200 and 300ml and are used for long drinks with ice. but also a more cloudy one. The most common. and the cocktail should immediately be strained into the glass. as it will make the cocktail taste of plastic. blending should be avoided unless the recipe demands it. before the cocktail is strained into a glass. the cocktail is sufficiently chilled. These are the classic cocktail glasses. If the recipe requires ice. and in general. but occasionally. When shaking a cocktail. The most frequently used methods are the following: • Shaking: The cocktail is mixed by hand in a cocktail shaker. Blending is a much disputed method of mixing a cocktail. crushed ice should not be used. In general. jugs. These glasses are usually short and broad glasses. or other such equipment for that matter) should NEVER be used with cocktails. shaking creates a colder cocktail than stirring does. you don't really need to buy such glasses. Use glasses you already have instead. with straight or slightly sloping sides. Unlike wooden sticks. • Building: When building a cocktail. allowing the ingredients to be mixed. as the cocktail may be watered down. cocktail sticks are almost always invaluable. There are also other glasses available that will work just fine with cocktails. Champagne flutes have thin-glassed sides. but no matter the exact decoration. • Fourth is the group known as cocktail glasses. the champagne glasses. A champagne flute holds approximately 150ml. fruit. and are suited for just about any kind of cocktail. tapering sides can curve both inward and outward. and water condensing on the outside shows that the cocktail is finished. Use your imagination. such as the Pina Colada. Usually. but should be carefully washed and boiled first. is a tall and narrow glass with a stem. however. • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass. Blend the cocktail till it has reached a smooth consistency. Decorating Cocktails Almost all cocktails are decorated in one way or another. • Second. a swizzle stick is put in the glass. add crushed ice last. The classic cocktail glass holds about 90ml and is best suited for short. however. as crushed ice will tend to melt and dilute the cocktail. Mixing a Cocktail Not all cocktails are made in the same manner. but remember that plastic glasses (or shakers. are of two different kind. and are tall with straight or slightly sloping sides. there is the highball glass. Wooden and plastic. • Blending: An electric blender is used to mix fruit juices. some drinks. Cocktail sticks come in two types. one hand on the top and the other supporting the base of the shaker. strong drinks. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. in order of alcohol content (highest first). Wooden sticks are most often used. hold the shaker in both hands. etc. the ingredients are poured into the glass in which the cocktail will be served. A cocktail is supposed to have a refreshing taste. there are the glasses known as rocks glasses. Plastic sticks. The broadness and shallowness of the glass make the champagne loose its fizz quickly. In addition to these glasses. not to taste like the inside of a used plastic bag. They normally hold about 125ml and are used for spirits with ice. the champagne flute. and the glass is therefore less popular than it once was. there are several ways in which to mix a cocktail. The ingredients are then poured on top of the ice. most often with some kind of fruit. as they tend to give the cocktail a slightly artificial appearance. should be carefully used. in use. As with shaking. the ingredients are floated on top of each other. stemmed and with sharply sloping sides. and the long. preferably cubes. plastic ones can be reused. When water has begun condensing on the outside of the shaker. fruit juices and short drinks. also known as tumblers. alcohol. These glasses are usually of medium width. but they cannot be reused. and shake vigorously. have special glasses. . • Third. The champagne saucer is a broad and shallow glass with a stem. but be careful not to add too much. making it Y-shaped when seen from the side. and such cocktails as the Margarita use exclusively such glasses. The shaker is first filled three quarters with ice. It is still. Just as the ingredients may vary. Unless you are really serious about mixing your cocktails.Glasses Cocktail glasses come in four different basic types: • First. mixing glasses. The second type of champagne glass is the less-known champagne saucer.
Frosting leaves an edge of sugar. After a while. then submerge the rim in sugar or salt (or any other powder).Cocktail sticks are. frosting is a 'standard' decoration. Straws should not be reused. strawberry margaritas. To make blended drinks. Other methods use egg white or other substances for 'gluing' the powder to the glass. Tips and Tricks • • • • • • • 1/2 oz. Always pour liquor in before the mixer. and other shaken or stirred drinks. The traditional cocktail garnish is. mint twigs. To measure 1 1/2 oz. Straws are also essential and go well with highballs. Always keep fruit juices and other mixers refrigerated.1002. substituting vanilla ice cream for the light cream. the red Maraschino cherries. For lowball. For a more colorful frosting. use small drops of food coloring in the powder. If necessary.1003" as you are pouring. cherries. To make cocktails. however. such as the Margarita. Bar terms . etc. and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon..g.. fill shaker half-full of ice. just so that it lines the top of the rim. One often used method of decorating cocktails is that which is called frosting. In fruit drinks. Most shaken drinks which contain light cream can also be made as blended drinks. whatever the type. Do not stir drinks containing carbonated mixers. fill glass two-thirds full of ice before adding liquor. of liquor is equal to 1 count. fill the glass about half-full of ice before pouring drink. not frozen. and are now also available in green. salt. count "1001. or any other fine powder. strips of orange or lemon peel.. assuming you are using a pourer on your bottles. used for spearing slices of fruit. yellow and blue. always use fresh fruit. and just about anything else you care to decorate your cocktails with. These are used in just about any kind of cocktail. can also be used. With some cocktails.. To make highballs. lowball. first fill blender half-full of ice. you should be able to do it by eye. add more ice as you are blending. of liquor. on the rim of the glass. cocoa. slices of fruit. In addition to this. There are several ways to frost glasses. e.
smooth in the bottom of a glass. and this is why floating often is referred to as layering. This will mix the ingredients more than stirring. holding it over or in the glass and slowly trickle the ingredient over the back of the spoon. first dip it in water and then put it in the freezer for half an hour or so. This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice. A general rule is that 10-15 stirs will be sufficient for proper mixing. The easiest way to float one liquor on top of another is to use a demitasse spoon. not stirred"). much as the back of a soup spoon might.Mixing When using a cocktail shaker there is one golden rule to remember. Drinks based on clear liquors. and by adding the liquor last you reduce the chance of dilution. without scaring the glass. Drinks that contain ingredients that are hard to mix. Shaking Instead of stirring. You can use a wooden muddler that you buy in a bar supply store or buy a bar spoon with a muddler on the end. Blending Use an electric blender to mix fresh fruit. such as cream. but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix.| 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 . but will also result in a less clear drink. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle. should always be stirred and not shaken (don't listen to James Bond when he order his Martini "shaken. liquor. such as mint. Not too popular everywhere. you can shake the drink. It crushes the herbs. like a Martini. fruit juices and eggs. Always put the ice in the shaker first and the liquor last. If you stir too much the ice will begin to dilute the liquor. Muddling Muddling is a simple mashing technique for grinding herbs. This will create a drink with separate layers. Frosting To frost a glass. Floating The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. juices and ice instead of using a shaker. Stirring A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. When stirring a cocktail you should stir it enough to mix the ingredients. should be shaken vigorously to ensure that the ingredients has been well mixed. Also note that metal and silver mugs and cups will frost better than glasses. but not stir it too much.
You may also want to take a look at the list of additional equipment that will make life behind the bar a bit easier too.0 oz = 64.0 oz => => => => => 2. Equipment Setting up a bar Basic set of tools When setting up a bar.1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal. • • • • • • • • • • • • • • • • • • • • Bottle opener Corkscrew Can opener Measuring cups and spoon set Bar spoon with long handle and muddler on the end Juice squeezer Electric blender Cutting board and a sharp knife Ice bucket with an ice tong Mixing glass Shaker and strainer Bottle sealers Towels Boxes/jars to store garnishes in Glassware (See separate page) Cocktail napkins and coasters Swizzle sticks Straws. 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. 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.6 oz = 1/2 Quart = 16.8 oz 1750 ml = 59.4635 deciliters 1 gallon (gal) = 3. you will need quite a lot of equipment.573 milliliters = appx.0 oz = 8. = 25. 3 centiliters (cl) 1 quart (qt) = 9.0 oz = 32.7 oz 1000 ml = 34.1 fifth 1 gallon (gal) = 25.6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29. preferably electric You can crush ice manually.5 oz 500 ml = 17. • Ice crusher.7854 liters 1 milliliter (ml) 1 centiliter (cl) 1 deciliter (dl) 1 liter (l) = = = = 1/30 ounce 1/3 ounce 3 1/2 ounces 34 ounces Metric 750 ml = 25. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks.0 oz 200 ml = 6. but an electric crusher it a whole lot easier than using a .
home or business. a cocktail in a beer mug. This can cause the glass to shatter due to thermal shock. One of the glasses will almost always break. When glass shatters. and you definitely don't want to serve an Alabama Slammer in a sherry glass.• • • • • • hammer. always throw away all the ice. • Mechanical shock occurs when you clank two glass together. Here are a few tips about accidents and what to do: • Always use an ice scoop and not the glass itself. whether it be in-house or a business. • Never take a hot glass and add ice into it. 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. 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 . Be careful about this. 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 need to be concerned for yourself and your guests. Get the point? Glass accidents When you are around any bar. The right glass can enhance the drink you are serving. pieces go everywhere. and you will have more support carrying the glass. you need to have certain types of glasses. You really do not want to serve wine in a coffee cup. You really don't want pieces of glass in your drink. • If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. making you look even better.
A Brandy snifter is often used for: • • Brandy Cognac Champagne flute .Beer mug Beer pilsner Brandy snifter Normal size: 17 1/2 oz.
A Cocktail glass is often used for: • • Martini Any chilled "up" drink Collins glass Normal size: 14 oz.Cocktail glass Normal size: 6 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.
Used for almost any hot drink. Margarita/Coupette glass Old-fashioned glass Normal size: 8 . Also called an Irish coffee glass.Irish coffee cup Normal size: 8 1/2 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 .10 oz.
5 oz. • • Wine Champagne A Red wine glass is often used for: Sherry glass Normal size: 2 oz. A Sherry glass is often used for: • • • Liqueur Layered shooter Port Shot glass Normal size: 1. Whiskey sour glass . Other sizes are "short shot" glasses or "pony shots" which are 1 ounce.Punch bowl Red wine glass Normal size: 8 oz.
liberated more by this act and smoking in public than by their new voting rights. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable. and Zanzibar." for example. People who had never tasted a cocktail before were knocking on speakeasy doors. The rooster. or "cock of the walk. and from Germany zeppelin and aeroplane shakers. A forerunner of the cocktail? Well. The penguin with its natural "tuxedo" symbolized the good life. 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. archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops. . The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags.White wine glass Normal size: 12 1/2 oz. There were rooster.and penguin-shaped shakers. This is a tall wine glass. served to Montezuma with much reverence. Fox Trot. as well as. 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. traditional shapes. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets. By the late 1800s. 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. The Great War was over and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for pleasure. had long served as a symbol for tavern signs. invented by an innkeeper when pouring a drink back and forth to mix. the bartender's shaker as we know it today had become a standard tool of the trade." At the turn of the century. 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. A White wine glass is often used for: • • • • • • • White wine (of course) Frozen drink Ice cream drink Tropical drink Mimosa Daquiri Margarita The History of the Cocktail Shaker Antecedents of the cocktail shaker can be traced to 7000 BC in South America where the jar gourd was valued for its use as a closed container. The mixed drink and cocktail shaker was powered by Prohibition. The outlaw culture had a powerful pull. Finding that the smaller mouth of one container fit into another. frothy and foaming from a golden cylinder. he held the two together and shook "for a bit of a show. Many of these shapes were not entirely capricious.
such as Cambridge. easier to duplicate than rye or scotch. But the real popularity explosion of cocktail shakers occurred after the repeal of Prohibition in 1933. 1941. Shakers came with battery-powered stirring devices. The cocktail party had influenced fashion. town criers bells. It ended on December 7. furniture. Companies that once made cocktail shakers. the delightfully sodden couple that poured their way through endless martinis in The Thin Man series. many in the shape of the new deity of architecture. shakers and accoutrements part of every movie set." were equipped with bars. 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.. There were now cocktail shakers in the shape of bowling pins. Stars were constantly sipping cocktails when they weren't lighting each others' cigarettes. a thing called television. Now they were featured frequently on the silver screen. but not in the way most had hoped. Nick and Nora Charles. Coffee tables were now cocktail tables. At the beginning of the 1940s. To meet popular demand. and Imperial. as did the tens of thousands of Americans who shook. and even in the shape of a lady's leg. Gone were the rites and rituals. leaped into action.waiting to be recalled to life. the skyscraper. But the push-button age had taken the fun out of mixing drinks. The golden era of the cocktail shaker was over. It is impossible to make a list that "fits all" without including every possible liquor in the World. Every family had at least one shaker on the shelf. began turning them out in droves. chrome-plated stainless steel shakers with Bakelite trim replaced those of sterling silver and were advertised as "nontarnishing. the showmanship. cocktail shaker skills and drink rituals were as important in the Jazz Age lifestyle as the latest dance steps.. and wanted their own symbol of the good life to shake themselves out of the Depression that gripped the country. sought by collectors of today as the perfect mix of form and function. and interior design. By the end of the decade.in attics and closets nationwide . few thought of the shakers. and America's involvement in World War II began.Such ingenious designs were all the rage. a brief renewal of interest in cocktail shakers occurred when new homes featuring finished basements. While gin. electric blenders became popular. but here are a few guidelines on what to buy. Fashioned from the high-tech materials of the day. Stunning etched and silk-screened designs were created. and the little black dress." The great glass companies. thinking of jetpropelled airplanes.. that these elegant stars of the 1930s were forced into retirement. Small wonder." flick a switch and. And there they sat . . became the drink of choice and the martini society's favorite. designed by Coco Chanel. After the war. then. now made artillery shells. Heisey. and swilled cocktails by the shaker-full in the years following the repeal of Prohibition. affordable to all. both de rigueur symbols of sophistication. a package of "redi-mix. cocktail glass in hand. and new cars with lots of chrome. In the early 1950s. and is now an institution. swirled. add the alcohol of your choice. called "roc rooms. so you'll probably want to buy a selection of liquors and mixers too. geared for mass production. All metal went to the war effort. and Lurelle Guild created streamlined modern masterpieces. shakers had become standard household objects. The ingredients Stocking your bar You cannot make drinks out of the equipment. often in brilliant hues of ruby or cobalt. Over 50 years have passed now. and one can faintly hear the clink of ice cubes as shakers are. drop in some ice. Movie fans watched Fred and Ginger dance across the screen. Colorful cocktails with sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch. Industrial design was at the height of popularity and superstar designers such as Russel Wright. We were in the atomic age. no polishing needed. machine age factories. knew how to shake a drink with style. the Depression ended. The Art Deco movie set aesthetic was perfect for the Depression-driven cocktail shaker. a symbol of elegance. dumbbells. went from fad to fashion. Worse yet. Kem Weber. once again. the reward for effort.
but you should consider the number and type of guests you expect before buying. flavorings and garnishes. It is likely you will experience requests for drinks you cannot make. you will need different mixers. Young people often prefer the more exotic drinks. • Club soda • Tonic water • Ginger ale . and should learn how to mix what you have in the meantime.You should always choose your bar stock to suit your guests. You can add new liquors to your bar stock later. A well stocked bar should have the following. • 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. 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. but that happen to almost every bar now and then. so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer.
limes and oranges Sugar. salt and pepper. Punch Garnish .• • • • • • • • • • • • • • • • 7-Up or Sprite Cola Juices: o Tomato juice o Orange juice o Pineapple juice o Cranberry juice o Grapefruit juice Bitters Grenadine Maraschino liqueur Worcestershire sauce Tabasco sauce Milk Coffee Heavy cream Cherries (maraschino) Green olives (small) Cocktail onions Lemons.
Arrange grapes. then halved Non toxic leaves. Tuck leaves between fruit. 2. substitute fruit juice for the water. about 1 hour. if you wish. raspberries Beverage Iced tea Lemonade Punch Ginger ale To make fruited ice cubes.Fruited Ice Ring Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. freeze until firm. 3. about 3 hours. sliced. The ice ring is easy to prepare and makes a beautiful presentation. Water 1/2 lb red and/or green seedless grapes. about 1 1/2 hours. maraschino cherries. freeze until firm. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch. Use the fruit of your choice and. Add enough water to fill the ring mold. raspberries. . grapes. mandarin oranges. strawberries and orange slices decoratively on top of ice in mold. Fill with water. Fruited Ice Cubes Suggested Fruits Lemon slices Strawberries. orange. Arrange so that some fruit and leaves stand above top of mold. about 1 1/2 hours. lemon or lime slices Pineapple chunks. raspberries. substitute lemonade or a light-colored juice for the water. fill an ice-cube tray halfway with water. Dip ring mold in warm water for a few seconds to loosen ice. Pour water into a 5-cup ring mold (or any size ring mold that fits your punch bowl) to 1/2 inch below top of mold. such as lemon leaves or rose leaves 1. strawberries. cut in small clusters 1/2 pint fresh strawberries 1 small orange. as desired. lemon or lime slices Lime slices. freeze until firm. freeze until firm. Place one or two pieces of desired fruit in each section of the tray. strawberries. unmold and float fruit side up in punch. If desired.
Tuaca has an intriguingly fruity flavour and a heavenly amber glow. 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 . Higher values indicate a heavier liquor. Louis. irresistible and uniquely different. It is smooth. legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility. Enjoy Tuaca as a straight shot or a slammer. as Tuaca provides a distinct foundation for a comprehensive range of cocktails . Amber Once long ago during the golden age of Renaissance Italy. the heaviest liquor is poured into the glass first. The technique is simple. cask-aged brandy. try it in your coffee or savour it on the rocks as an after dinner drink. It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol).Gravity Chart When making layered drinks.00 White . Missouri. Based on fine. This table list some common liquors. Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa .Ideal for re-vamping traditional old favourites . Tuaca 0.and named it Tuaca. produced in St. However. along with their Specific Gravity that is the weight of the liquor relative to water. you'll need to know which ingredients are heavier than the others.98 Water 1. and the lighter ones are layered carefully on top with the lightest one on top.97 Southern Comfort is a peach flavored bourbon liqueur.it is their 500-year-old secret. with an exhilarating blend of vanilla and orange. It's also the barman's dream. Name Gravity Color Southern Comfort 0. also known as a Pousse Cafe.-and perfect for creating his own signature drinks.
Classic cocktails usually call for yellow Chartreuse. It is considered to be a high quality Triple Sec. flavored with the peel of sour and sweet oranges from Curacao and Spain. and is colored pale yellow with saffron.04 Cointreau is a clear. originally made by French Carthusian monks.04 Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums). Green Chartreuse gets its green color from the addition of chlorophyll.04 1. and is aged on oak barrels. while the green version is more popular nowadays. Kummel 1. Green Chartreuse 1. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels. first distilled in Holland during the late 16th century by Erven Lucas Bols.04 White Kümmel is a sweet. and is not a "real" gin. Peach liqueur Sloe gin 1. drier and more spicy than the yellow variant. It was then taken to Russia. White Cointreau 1. green and yellow. and it has become the accepted standard of kümmel quality for the past century. Chartreuse come in two varieties. Kümmel liqueur was. orange liqueur. It is lighter and sweeter in flavor and is lower proof than the green variant.04 White . according to the Dutch. It is higher proof. mildly bitter.Chartreuse is an aromatic liqueur. cumin and fennel. colorless liqueur flavored with caraway seed. It is made from a mixture of 130 different herbs.01 Green Yellow Chartreuse is made with the addition of honey. It is aged on wood-barrels and has a red color. who is now the principal producer and consumer of kümmel.04 1. Peppermint schnapps Benedictine 1.
and grappa. but other sugar-poor fruits not capable of fermentation (such as raspberries and blackberries) can be soaked in neutral spirits and then re-distilled. Germany. Wine brandies The best known of all wine based brandies is the French Cognac produced in the Cognac (Charente) region of France. It has a richer taste but less finesse than the Cognac. national drink of Chile. sweetened and flavored with herbs. Spanish brandy The Spanish brandies are a byproduct of the production of sherry. Portugal. Most fruit brandies are aged in steel. Some of them are Spain. South American brandy The best known South American brandy is the Pisco. Italy. glass or clay containers. The name "brandy" comes from the Dutch brandewijn. from Italy. Greek brandy One famous Greek brandy is the Metaxa.Brandy 1. Brandy is not always distilled from the wine. keeping them colorless and . which contributes flavor and color. They have a full flavor and are slightly sweet. are distilled from the remaining skins. A relative of the Cognac is the Armagnac. Greece. They are not always aged and have a light yellow color (if any). from France. the United States. Several other countries than France produce brandies. Chile and Peru. Marc. It is distilled from red grapes. meaning "burned wine". husks and stems of the wine production.04 Amber Brandy is a liquor distilled from wine (brandy) or fermented fruit juice (fruit brandy). Fruit brandies Most fruit brandies are made from fermented fruit mash (such as apples and pears). Is is then are aged in wood containers.
stone fruits and berries. and are soaked in neutral spirits which absorbs the flavors. but brandies are also made from bilberries. The best known apple brandy is Calvados. The alcohol and berries is then distilled. sweet Japanese honeydew melon flavored liqueur produced by Suntory. Brandy from stone fruits The most important stone-fruit brandy is kirschwasser made from sweet or sour cherries. black and red currant and cranberries. Brandy from pomaceous fruits This is fruit brandy made from apple and pear. at New York's famous Studio 54 Nightclub. Within the general category of fruit brandies. a distinction is made between distillates from pomaceous fruits. strawberries. As well as adapting itself to traditional recipes. Today. This produce a raw distillate with high alcohol content. The best known berry-brandy is the raspberry brandy. Midori melon liqueur 1.clear. Other popular stonefruit brandies are plum brandy and apricot brandy. A must or cider is made from the fruit. Fruit brandies are either served neat as an aperitif or used in mixed drinks. Midori can be found in more than 30 countries around the world. blackberries. Midori has been produced in Mexico by Suntory since 1987. with Australia as the currently most successful market. Brandy from berries Most berries have too little fruits to ferment properly. Midori was launched in the United States in 1978. aged and then distilled. Fruit brandy served neat should not be chilled. Midori has featured in several award winning cocktails in international . Midori's versatility also extends to original cocktails. Although originally from Japan. The distillate is then diluted with water and sometimes aged on casks.05 Green Midori is a bright green.
Each bottle of Rock and Rye has a chunk of rock candy in it.06 Yellow Chartreuse is an aromatic liqueur. Yellow Chartreuse is made with the addition of honey. Classic cocktails usually call for yellow Chartreuse. but a sweet Campari is also available. bittersweet flavor. Chartreuse come in two varieties.06 Amber Dark red Dark red Dark amber Red Campari is a bitter Italian aperitif made according to a secret recipe originally developed in 1860 by Gaspare Campari in Milan. Campari is often mixed with soda and ice. Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits. originally made by French Carthusian monks. Rock and Rye 1. with a citrus overtone. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. Drambuie 1.06 Yellow Chartreuse 1. drier and more spicy than the yellow variant. green and yellow.championships. It is higher proof. and is aged on oak barrels. Campari 1. It is lighter and sweeter in flavor and is lower proof than the green variant. . Regular Campari has an astringent. based on Scotch whisky and sweetened with heather honey and flavored with different herbs. It is made from a mixture of 130 different herbs.08 Drambuie is a golden liqueur. Sweet brands are also known as apricot liqueur. and is colored pale yellow with saffron.05 Amber Apricot brandy Blackberry brandy Cherry brandy Peach brandy 1. but it is also consumed without a mixer and used in some cocktails.06 1. Apricot brandy is the generic term for a brandy distilled from apricots.06 1. Green Chartreuse gets its green color from the addition of chlorophyll.06 1. while the green version is more popular nowadays.
All variants have the same flavor. Blue and green Curaçao are often used to provide color to mixed drinks.09 1.09 While triple sec usually would mean "triple dry". Amaretto is a liqueur with a distinct flavor of almonds. Frangelico is most frequently drunk either straight. Other ingredients are added . The original liqueur. It is sweet. toasted coffee. clear orange-flavored liqueur. Amaretto di Saronno. Triple sec 1. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. Italy. then distilling the result.Frangelico 1. rhubarb root and sweet orange flowers . In addition to the generic brand Triple Sec. with small variations in bitterness.10 1. green (Green Curaçao) or left clear (White Curaçao). and Grand Marnier are also triple secs.including toasted cocoa. vanilla berries. It can also be mixed with tonic or soda water. . Many distilleries produce their own amaretto.before further blending and maturing in oak casks. but not cloying. Usually known as apricot brandy. White Triple sec is a strong.08 Orange Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). Curaçao. Cointreau. though it's often made with apricot pits kernels. hails from Saronno.10 Brown Amber Dark red Light brown Liqueur made from apricots. One generic brand is De Kuyper Triple Sec (image of bottle to the left). it here means "triple distilled".08 The Frangelico taste is achieved by infusing toasted hazelnuts in alcohol and water. chilled or over ice.09 1. blue (Blue Curaçao). Tia maria Apricot liqueur Blackberry liqueur Amaretto 1. Orange Curacao 1.
All variants have the same flavor.12 Green White Crème de Menthe 1. giving it an unique taste. Galliano. green (Green Curaçao) or left clear (White Curaçao). on the rocks or used as a mixer. Crème de Menthe is a very sweet mint flavored liqueur. is a sweet.12 White Strawberry liqueur 1.Usually served straight. It come in two versions.11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). licorice and vanilla. with small variations in bitterness. There is no noticeable flavor difference between the two. When a recipe calls for creme de menthe. There is no noticeable flavor difference between the two.12 Dark red Galliano 1. green and white (clear). is a violet liqueur with a delicate and soft flavour of rose petals and orange. almonds and rose petals. Parfait d'Amour.11 Golden yellow Green Crème de Menthe 1. Crème de Menthe is a very sweet mint flavored liqueur. vanilla pods. It is flavored with various herbs.14 1. or just Parfait Amour. including anise. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao.12 Red Parfrait d'Amour 1. Blue and green Curaçao are often used to provide color to mixed drinks. yellow Italian herbal liqueur. and a subtle hint of vanilla.14 Dark brown Yellow . green and white (clear).In English the name Parfait Amour means 'Perfect Love'. also known as Liquore Galliano. When a recipe calls for creme de menthe. Blue Curacao 1. Cherry liqueur 1. It come in two versions. flowers and spices. blue (Blue Curaçao). It's aromas and flavours are obtained from Curaçao orange peel.13 Violet Coffee liqueur Crème de Banane 1. the white variant is usually the correct to use. the white variant is usually the correct to use.
It is different from chocolate liqueur. Crème de Cassis 1. If a recipe calls for just crème de cacao.15 Kahlua is a Mexican coffee liqueur with herbs and vanilla. the white variant is usually the correct to use. jaundice. White Crème de Cacao 1.16 1.flavored liqueur. and wretchedness. It exists in two different variations: Dark crème de cacao is dark brown. If a recipe calls for just crème de cacao. often scented with vanilla.17 1. which is usually sweeter and more syrupy. while White crème de cacao is a clear. colorless form of the same liqueur. often scented with vanilla. but is most commonly mixed with just vermouth. It dates back to the 16th century.17 Bright red White Crème de cassis is a blood-red. sweet. This cordial works well in pousse-cafés and some cocktails.14 White Dark brown Kahlua 1. It is different from chocolate liqueur. Crème de cacao is a cacao (chocolate bean) flavored liqueur. or soda water. white wine. while White crème de cacao is a clear. black currant-flavored liqueur. It exists in two different variations: Dark crème de cacao is dark brown. the white variant is usually the correct to use. colorless form of the same liqueur. Crème de Almond Crème de Noyaux Anisette 1.18 Beer . which is usually sweeter and more syrupy. first produced by monks in France as a cure for snakebites.
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?".
and refers only to the smell of coffee grounds. insipid flavor often found in low-grown coffees. such as floral. floral. lively quality of all high-grown coffees. high. malty (cereallike). Other useful terms Aroma is the odor or fragrance of brewed coffee. Fine. and some of the more esoteric terms may be a little difficult to decipher. medium and full. herbal. It is also a coffee trade term for any arabica coffee other than those from Brazil. that may also be called mellow or sweet. Flavor is the total impression of aroma. Soft describes low-acid coffees such as Indonesians. Bland is the pale. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). as in the case of the cheap filler coffees used in commercial blends. chocolaty. and has nothing to do with objective pH factors. It may range from watery and thin. Earthy is often used to describe the spicy. and sweet spice-like qualities. Body is the tactile impression of the weight of the brewed beverage in the mouth. fruity. Exotic refers to a coffee with unusual aromatic and flavor notes. acidity. carbony (for dark roasts). rich (over-used).grown Latin American coffee is often described as mild. It can be used in a general sense ("this coffee is flavorful"). Acid is not the same as bitter or sour. berry. Bitter is not a synonym for sour. Coffees from East Africa and Indonesia often have such characteristics. snappy quality which makes coffee refreshing and palate cleansing. You'll recognize it as the familiar smell of "truck stop" coffee. Dark roasts are intentionally bitter. earthy can become dirty. Mild denotes a coffee with harmonious. acidity and body. Bouquet is a less frequently used term. Underextracted coffee (made with too little coffee or too coarse a grind) is also bland.Coffee tasting terminology ranges from easily understandable to highly technical. Briny is a salty sensation caused by application of excessive heat often brewing. through light. to buttery or even syrupy in the case of some Indonesian varieties. delicate flavor. Bitter is a basic taste perceived primarily at the back of the tongue. and body are the three fundamental tasting terms. rounded. Acidity is the brisk. "of the earth" taste of Indonesian coffees. Carried to an extreme. The basics Flavor. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). . Terms used to describe aroma include: caramelly (candy or syrup-like). Mellow is a term for well balanced coffee of low-to-medium acidity. Aroma is often distinctive and complex. Acidity is the sharp. spicy. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees.
and is characteristic of lightroasted coffees. low in acidity. varietal-quality coffees in each dark roast blend. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. evoke an association with sweet spices like cardamom. with clean lively flavors. or to the relative proportion of coffee solubles to water in a given brew. Some Indonesian arabicas. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. such as Guatemala Antigua. In popular use. get much of their flavor from the specific growing conditions and preparation methods of each producing region. The textbook example is Ethiopia Harrar. Spicy refers to an aroma or flavor reminiscent of a particular spice. Coffee families Central and South American coffees are generally light-to-medium bodied. East African coffees are unique and under-appreciated. free from defects and harsh flavors. Kenyan coffees are a classic example of winy coffee flavor. These are the most popular varieties Starbucks sells. It is also incorrectly associated with high caffeine content. falls within this Latin American range of taste and aroma. Tangy is a darting sourness. caffeine is actually highest in bland canned coffees. to the pungent roastiness of French Roast. A fine high-grown Costa Rican coffee is frequently tangy. In fact. Coffees. Kona. are almost peppery. a coffee which nearly always exhibits such flavors. it's often the assertive flavor of darkroasted beans. due to the large percentage of high-caffeine robusta coffees they typically contain. Typically. This group includes Estate Java. related to wininess. Strong technically refers to the degree of presence of various taste defects and virtues. to the smoky tang of Italian Roast. Others. Winy is a desirable flavor reminiscent of fine red wine. especially aged coffees. and their balance and consistency make them the foundation of good coffee blending an well. like wine grapes. Usually fullbodied and smooth. Sumatra Boengie. The contrast between fruit-like acidity and smooth body creates flavor interest. and typically are medium-to-full bodied. Costa Rica Tres Rios. Papua New Guinea and Sulawesi. Guatemala Antigua and Mexico.Sour is a primary taste perceived mainly on the posterior sides of the tongue. Each region has common characteristics that you can learn to recognize. and often possessing earthy and exotic taste elements. It can be a defect or a positive attribute. These coffees are found in the morning cup of nearly every professional coffee taster. racy nuances of flavor and aroma. a blend might play . Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. and denotes odd. almost fruit-like in nature. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. This category includes coffees like Colombia. The category includes Kenya. Blends combine varietal tastes to create greater complexity and completeness. Wild describes a coffee with extreme flavor characteristics. though geographically a product of the Pacific islands. from the caramel spice of Espresso. Coffee flavor and aroma may be classified according to geographic origin. palatable coffee. The difference at Starbucks is using specific. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. Sweet is used as a general term for smooth.
If you want a copy of this brochure. instant Tea (5-oz. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz. flavorless decaffeinated blends sold in supermarkets. cup) Brewed. Whatever the reason. is high art. major U. brands Brewed. cup) Chocolate milk beverage (8 oz. semi sweet (1 oz.8 54. as well. drip method Brewed. in regular and dark roasts.) Dark chocolate.off Central American acidity with Indonesian smoothness.S. The coffee information is reproduced from a brochure available at Starbucks.6 45. at its best. percolator Instant Decaffeinated. We are proud to offer a complete selection.8 45. glass) Cocoa beverage (5-oz. or spice up a delicate varietal with the tang of a dark roast.) 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. harmonious in body.8 46. both in water and traditional processes. we blend according to taste. Some find the effects of too much caffeine unpleasant. to "extend" the blend along with their profit margins. except a long description of the >30 types of coffees you can buy from Starbucks is left out.) Chocolate-flavored syrup (1 oz. US. you can call them at 1-800-445-3428 (USA). serving) 58. or one of three others they have put out for coffee education. using premium quality beans to create a balanced brew.6 44.4 .) Baker's chocolate (1 oz. the information here is verbatim. others are looking for a hot cup to enjoy before bedtime. 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. Blending. Modulo typos. brewed Decaffeinated. imported brands Instant Iced (12-oz. At Starbucks.0 52. Caffeine in various beverages BEVERAGE Coffee (5-oz. acidity and aroma.) Milk chocolate (1 oz. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. offering a unity in diversity which few straight coffees can match. cup) Brewed.
two or three times to knock off any large drops. or if being looked blankly over a mug bothers either of you. 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. Companionship is the most overlooked part of drinking coffee. if not the ONLY thing consumed.4 40. the cross-stroke.4 36. PIBB Dr.Shasta Cherry Cola Shasta Diet Cola Mr. though not preferred. unsweetened chocolate. sugar should always be used to sweeten -. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used.2 30. nor require that you talk too much. so place it accordingly.4 38.0 36. If silences are embarrassing between you and someone. brown colored water does not coffee make.0 36.never some artificial placebo. Talking limits one's ability to savor the moment and the brew.6 38. because deep down you know nothing tastes the same. DO NOT lick spoon to remove final drops.8 39. almost like melted. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion. At its finest coffee is never consumed alone. Hot. Stirring occurs in very distinct stages. Over ambition at this stage will cause spillage over the side-. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. and so that stirring may properly take place without spillage.4 38. Finally the removal.use the real stuff. Next. Also. Nor will decaffeinated coffee ever hack it.0 31. or at least stirs up the sediments. do not drink coffee with them. Pepper Diet Dr. There is no such thing as good instant coffee.they are COMPLETELY INCOMPATIBLE experiences. The main reason that styrofoam and plastic just don't feel right. The odd doughnut or slice of cheesecake is allowed. with follows a chord form one side of the mug to the other. The mug must be large so that you do not need to refill it too frequently. How much fat can one lump of sugar slap on your thighs? -. Coffee must be drank from a porcelain mug. But this does not mean it should taste like kerosene -. do not drink coffee together.4 44.0 1.6 39. Coffee should be the center of any sit-down. that must be larger than a dixie cup.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal.0 36. Spoon will leave a stain where ever you place it. However the proper companion is important. Never drink coffee with someone drinking tea -. Coffee should be strong. and more importantly. They should not talk too much.coffee should be smooth. passing roughly through the mug's geometric center. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. . If looking blankly at someone.something to avoid and to caution beginners of. The spoon should be tapped lightly on the rim of the mug.0 36.
herbal. or with specific attributes in mind ("this coffee has a flavor reminiscent of chocolate"). Coffee tasting Coffee tasting terminology ranges from easily understandable to highly technical. lively quality of all high-grown coffees.sized. porcelain mug has a handle doesn't mean you have to use it. women and men approach coffee and food in general in different manners. It may range from watery and thin. civilized versus "what's the extra fork for?". and some of the more esoteric terms may be a little difficult to decipher. Sexist as it may sound. rounded. spicy. Lastly. Bouquet is a less frequently used term. Bland is the pale. and refers only to the smell of coffee grounds. Flavor is the total impression of aroma. Lots of small tables. floral. It can be used in a general sense ("this coffee is flavorful"). Dark roasts are intentionally bitter. This short vocabulary list explains some basic phrases that will help increase your understanding of fine coffees. Enough indistinct noise to cover the sound of you breathing. Bitter is a basic taste perceived primarily at the back of the tongue. ie.And finally where to go with the perfect companion to drink this. through light. Well lit. medium and full. Bitter is not a synonym for sour. rich (over-used). snappy quality which makes coffee refreshing and palate cleansing. Women must always use the handle. Little organization. Acidity is the sharp. Terms used to describe aroma include: caramelly (candy or syrup-like). Always exhale after finishing a cup and enjoy the heat and flavor of your breath. carbony (for dark roasts). and putting two fingers through the hole is allowed. Underextracted coffee (made with too . acidity and body. Other useful terms Aroma is the odor or fragrance of brewed coffee. The place must exist cafe style. not completely repulsive cup of something they're calling coffee. to buttery or even syrupy in the case of some Indonesian varieties. if you are a man. Airy. Assuming you have fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore. then remember that just because your well. and body are the three fundamental tasting terms. The basics Flavor. 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. malty (cereallike).and middlefinger. but not enough to cover the "clinks" of the removal stage of stirring. There should be a light buzz of conversation around you. acidity. but bitterness is more commonly caused by overextraction (too little coffee at too fine a grind). If there aren't other people around who are screwing their coffee experience up completely you do not realize how wonderful yours is. Body is the tactile impression of the weight of the brewed beverage in the mouth. chocolaty. and has nothing to do with objective pH factors. Coffee is a private experience that can only be properly appreciated in a public place. Aroma is often distinctive and complex. Acid is not the same as bitter or sour. fruity. Acidity is the brisk. hopefully. insipid flavor often found in low-grown coffees.
Coffees. get much of their flavor from the specific growing conditions and preparation methods of each producing region. These are the most popular varieties Starbucks sells. and sweet spice-like qualities. caffeine is actually highest in bland canned coffees. It is also a coffee trade term for any arabica coffee other than those from Brazil. Coffee families Central and South American coffees are generally light-to-medium bodied. with clean lively flavors. You'll recognize it as the familiar smell of "truck stop" coffee. Wild describes a coffee with extreme flavor characteristics. Briny is a salty sensation caused by application of excessive heat often brewing. Coffee flavor and aroma may be classified according to geographic origin. Carried to an extreme. Some Indonesian arabicas. Soft describes low-acid coffees such as Indonesians. "of the earth" taste of Indonesian coffees. Each region has common characteristics that you can learn to recognize. evoke an association with sweet spices like cardamom. Coffees from East Africa and Indonesia often have such characteristics. palatable coffee. Tangy is a darting sourness. due to the large percentage of high-caffeine robusta coffees they typically contain. It can be a defect or a positive attribute. such as Guatemala Antigua. Mellow is a term for well balanced coffee of low-to-medium acidity. In popular use. and their balance and consistency make them the . as in the case of the cheap filler coffees used in commercial blends.little coffee or too coarse a grind) is also bland. The contrast between fruit-like acidity and smooth body creates flavor interest. and denotes odd. The textbook example is Ethiopia Harrar. earthy can become dirty. free from defects and harsh flavors. In fact. especially aged coffees. Spicy refers to an aroma or flavor reminiscent of a particular spice. berry. are almost peppery. Sour is a primary taste perceived mainly on the posterior sides of the tongue. Mild denotes a coffee with harmonious.grown Latin American coffee is often described as mild. Exotic refers to a coffee with unusual aromatic and flavor notes. Fine. related to wininess. such as floral. a coffee which nearly always exhibits such flavors. high. like wine grapes. almost fruit-like in nature. It is also incorrectly associated with high caffeine content. it's often the assertive flavor of darkroasted beans. Sweet is used as a general term for smooth. and is characteristic of lightroasted coffees. an obviously undesirable sensation caused by poor processing techniques like drying beans on the ground. or to the relative proportion of coffee solubles to water in a given brew. Kenyan coffees are a classic example of winy coffee flavor. Strong technically refers to the degree of presence of various taste defects and virtues. that may also be called mellow or sweet. A fine high-grown Costa Rican coffee is frequently tangy. delicate flavor. Winy is a desirable flavor reminiscent of fine red wine. Earthy is often used to describe the spicy. Others. racy nuances of flavor and aroma.
Usually fullbodied and smooth. instant Tea (5-oz. If you want a copy of this brochure. This category includes coffees like Colombia. you can call them at 1-800-445-3428 (USA). cup) Brewed. Sumatra Boengie. and typically are medium-to-full bodied. These coffees are found in the morning cup of nearly every professional coffee taster. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. acidity and aroma. Ethiopia Sidamo and Yergacheffe and Ethiopia Harrar. Kona. They often combine the sparkling acidity of the best Central Americans with unique floral or winy notes. The coffee information is reproduced from a brochure available at Starbucks.foundation of good coffee blending an well. Some find the effects of too much caffeine unpleasant. brewed Decaffeinated. 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 . The category includes Kenya. Caffeine in various beverages BEVERAGE Coffee (5-oz. others are looking for a hot cup to enjoy before bedtime. US. and often possessing earthy and exotic taste elements. Some roasters use the opportunity to dump low-grade filler coffees into the mix. in regular and dark roasts. both in water and traditional processes. East African coffees are unique and under-appreciated. flavorless decaffeinated blends sold in supermarkets. as well. Indonesian coffees are at the opposite end of the spectrum from Latin American coffees. falls within this Latin American range of taste and aroma. the information here is verbatim. is high art. Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors. to "extend" the blend along with their profit margins. from the caramel spice of Espresso. seeking an overall flavor that is greater than the sum of its parts. Costa Rica Tres Rios. Blends combine varietal tastes to create greater complexity and completeness. percolator Instant Decaffeinated. except a long description of the >30 types of coffees you can buy from Starbucks is left out. at its best. or one of three others they have put out for coffee education. The difference at Starbucks is using specific. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. using premium quality beans to create a balanced brew. we blend according to taste.S. drip method Brewed. though geographically a product of the Pacific islands. or spice up a delicate varietal with the tang of a dark roast. Modulo typos. Papua New Guinea and Sulawesi. harmonious in body. cup) Brewed. We are proud to offer a complete selection. At Starbucks. Guatemala Antigua and Mexico. Blending. low in acidity. Their fullness and depth make them an important "anchor" component of choice blends like Gold Coast and Yukon Blend. This group includes Estate Java. brands Brewed. to the smoky tang of Italian Roast. offering a unity in diversity which few straight coffees can match. to the pungent roastiness of French Roast. Typically. varietal-quality coffees in each dark roast blend. a blend might play off Central American acidity with Indonesian smoothness. Whatever the reason. major U.
PIBB Dr.) Dark chocolate. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr.) Chocolate-flavored syrup (1 oz. glass) Cocoa beverage (5-oz. Pepper Diet Dr.4 40.2 30.) Milk chocolate (1 oz.) Baker's chocolate (1 oz. semi sweet (1 oz.8 39. Pepper Big Red Sugar Free Big Red Pepsi-Cola Aspen Diet Pepsi Pepsi Light RC Cola Diet Rite Kick Canada Dry Jamaica Cola Canada Dry Diet Cola MILLIGRAMS CAFFEINE (12-oz.8 45.0 31.0 36.2 A few words about making liqueurs .4 44.0 36.0 52.4 44. cup) Chocolate milk beverage (8 oz.8 46. serving) 58.4 38.6 44.6 38.4 36.0 36.6 45.6 39.4 38.0 1.0 36.) 70 4 5 6 20 26 4 67-76 2-20 2-7 1-15 5-35 26 4 SOFT DRINKS BRAND Sugar-Free Mr.Iced (12-oz.8 54.
etc). 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 :-). This means it is time to pour it off again. threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. Let sit for a week or so. Here are the directions he gave me (for cherry liqueur): Fill a Jar with cherries. So I took the berries. 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. The left over pulp can be used with ice-cream. This was rack#5. Now you should know what proportions to mix the final product in. In a couple of days the level of juice in the jar should reach almost the top of the fruit. etc) until only a very small amount of juice is released. Each rack is sweeter and sweeter. With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. Add alcohol to cover all the cherries. the cherries should have swelled and there should be less liquid in the jar. Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on how they taste (too sweet.all that happens is that the fruit soaks up the alcohol. Don't use too many friends or else you won't have any left after the tasting.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). Now we repeat the layering with sugar step (getting rack#3. During the following steps you probably should avoid blemishing the fruit if at all possible. Note that no fermentation takes place here. Place cleaned fruit into a jar. How much sugar is a bit difficult to say here. Cover the jar again. but layer it with sugar. Replace the fruit in the jar. This was convenient because I got the maximum of liqueur with minimal leftovers. call this rack #2. What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. Beware though . too dry. Now comes the fun part. and releases some of its juices. I used double distilled vodka (alcohol content probably about 55-65%).Berry (Tested on raspberries. Start with fresh fruit. After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted). Note that this step is entirely optional. four racks were plenty enough (but why waste alcohol :-). rack#4. too alcoholic. Add very strong alcohol just so it barely covers all of the fruit. Pour off the liquid. blackberries and a mix of both). 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.Fruit Liqueurs Fruit Liqueur . . I usually tried to do my best to cover almost all of the fruit with _some_ sugar. Call this (very strong) fluid rack #1. 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).I have decided to make liqueur also. Depending on the type of fruit the level of fluid may decrease.
Bibe's Anti-Hangover Tips . M. I.Dr.
2. Your mind gradually manages to reconstruct some sort of memory of some portion of the previous night's activities. but. Cold gazpacho or a mild salsa may work too. If you know you're going to be drinking a LOT of something. You'll be guaranteed to avoid hangovers for the rest of your life. said to hell with methods #1 & #2. not a habit I'd suggest. not dairy foods. but your stomach will be in no mood for onions and peppers. tomato sauce. greasy junk. but it can't hurt).9% of the people who are concerned with hangovers will never follow method #1. 1.) So. there are certain definite DON'Ts: . but more alcohol is also a great step on the road to alcoholism. It's a combination of a few physiological things: 1. and I knew I needed some food. awake. worst of all. having done YEARS of research (. malnutrition . A glass of V8 may be just the thing. In less than an hour after eating. But I'll tell you what I've found to be a real miracle medicine for me . hangovers will be rare.tomatoes! Strange but true. So. but tomatoes are highly acidic. But I offer these as good ideas to try when you've done what 89% of us do . Methods #1 & #2 apply to ALL people.-D) on hangover cures. greaseless. Dehydration . almost back to normal! I couldn't believe how quickly I had gone from hangover hell to basically ok. From this point on."hair-of-the-dog" acts to relax your shattered nerves and numb the pain in the head. A little understanding of what a hangover actually IS really comes in handy here. You've just opened your eyes to find yourself crumbled into a collapsed mess. so I can't explain that part. here are my scientific findings: There is one preventive measure that is absolutely foolproof for every person in the world: Don't ever drink. and it worked! This sort of explains half of the reason that a Bloody Mary is the standard morning-after drink. then the next best preventive measure is this: Never drink enough to get really drunk. try it. It also means trying to eat something that will help to replace the nutrients you've lost. It means rest and as little nervous stimulation as possible. You need help. etc. Citrus juices tend to bother the stomach too.pumping all that alcohol and liquid through your body has effectively flushed away a significant supply of your storage of vitamins and nutrients. But the next time I was in a similar situation. we enter the mysterious realm of experimental preventives: The problem here is that all people are not alike in such things as size. Quick. metabolism. NOT fatty. Nervous shock . chemistry. I was a suffering bastard one day following a night of revelry. so your nerves are displaying the great Newtonian natural law of action/reaction by going into a relatively hypersensitive state. 3. 3. what works for me may not work for you. is that more alcohol . I felt rejuvenated. next time. something that isn't too tough on the already beat-up digestive system. I figured it was just a fluke.you're coming off the effects of a mild overdose of a depressant drug. hopefully in somewhat familiar surroundings. (The OTHER half. but you're running seriously low on them now.namely. Bananas are great for key vitamins. This came to me by pure accident. of course. but I found myself in a situation where I didn't really have any choice about the lunch that I'd been served. That really should be in the forms of fruits/vegetables.Well. It was a basic Italian-American dish that included a tomato sauce (something like lasagne or spaghetti). weight. if not nonexistent. This means doing the same things that you should've done in method #3 (it's really too late now. 2. You feel like the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again" declaration.the alcohol has forced evaporation of a certain vital portion of the body's water. I deliberately tried it again. Since 99. chemicals which would stimulate natural defense systems. hopefully in a bed. What you need to do is take some restorative steps to begin a recovery process. Maybe a little light pasta with a meatless. That way. one of the most pitiful demonstrations of bull$#!+ in all of human behavior).
Don't mix a lot of different types of alcoholic drinks (liquor. Some people think it's a rite of passage to "adulthood". and doughnut-flavored schnapps. Don't overdo it with colored liquors (red wine. dumb college undergrads. 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.) Most kids still have to learn the hard way. Loudon Wainwright wrote a song about this: Drinks before dinner and wine with dinner and after-dinner drinks Single-entendre Help me. right. 3.) The combination of all of that sugar in the stomach with the mandatory alcoholic kick in the head . All of these sick sugary trendy drinks with cream of whatever. then beer). Imitation raspberry-flavored margaritas and "daiquiris". and layers of nifty floating colored syrups and liquers. cordials. please. dark rum). (Raise your hand if you've ever even SEEN a real daiquiri. Yeah. 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 . 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 . He took her.the end-result is almost always the same. whiskeys. Oh. 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. (I STILL remember the sight of the sidewalk outside of a cheezy teen bar in Underground Atlanta back when they served 18-yr. A cheap red wine hangover is absolutely THE WORST. Don't overdo it with sweet blended concoctions.1. 2. Death without actually passing into the next world. Gag. This is the classic mistake of high-school idiots. then wine. Gallons of Coca-Cola mixed with hard liquor. and basic novice drinkers (who will probably never drink again).olds.
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. .