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

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

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

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

MAJOR BAR EQUIPMENT Furnishings - bar counter
- shelving - bar stools

MINOR BAR EQUIPMENT - Blenders
- Shakers and bar glasses - Manual spirit measures - Spirit pourers - Service trays - Glass racks - Drip trays - Cutting boards - Knives and utensils - Ice buckets - Ice crushes - Juicers - Stirrers - Ash trays - Glassware - Rubbish bins - Wine and beer bottle openers

Plumbling
- sinks - taps - beer tap (manual)

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

Electrical
- glasswashers - expresso machines - electric spirit dispensrs

- cash register - beer taps (electric)

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

COCKTAILS
Definition: Combination of liquor and mixers. Can also be non-alcoholic. This can be done in a variety of ways (see below). Recipes are carefully created to achieve the desired end result. Careful measurements should be used for consistency and cost controlThere are really only 5 basic methods of preparation Whilst there are literally thousands of different recipes there are really only 5 basic methods of preparation (some cocktails may employ more than one method All items are added one after the other into the glass in which the cocktail is served. As a general rule ice is placed first, then spirits/liqueurs, then any juices mixers. But always read recipe instructions first for any variations of this, e.g. Harvey Wallbanger. Similar to 'build' in that all ingredients are placed in the serving glass one after the other. But no ice is used and all ingredients are carefully poured (usually over the back of a barspoon) so they will sit on top of each other in distinct contrasting layers. They are usually served in shot glasses e.g. B-52. Some can also be flamed e.g. Flaming Lamborgiru. Ingredients are placed in a bar glass over ice and stirred quickly for a few

Methods :

1. Build

2. Layer

3. Stir

Strain 4. Shake Strain 5. Blend

seconds only. This chills the ingredients quickly without too much water content from the ice diluting the drink. It is then strained into a chilled serving glass and garnished, e.g. Martini. Ingredients are placed in either a conventional or American cocktail shaker with ice and shaken vigorously before being strained into a chilled glass. Showmanship is utilised here e.g. Grasshopper. Ingredients are placed in blender or vitamiser with ice and 'pureed' at high speed to blend all ingredients. This method is utilised where fruit and ice are integral components of the drink. The entire contents should be poured into the serving glass, e.g. Pina Colada Ingredients Banana Liqueur Kahlua Tia Maria Cream Banana Ice Kahlua Vodka Method Blend Glass Calada Garnish Banana slice freshly grated chocolate

Cocktail Name 30 ml 30 ml Bananarama 60 ml 1/2 30 ml 30 ml

Build over Ice

Old Fashion

Cherry

Black Russian

Bloody Mary

30 ml 120 ml 15 ml 2 drops 5 ml 30 ml 30 ml 45 ml 15 ml 5 ml 100 ml 1 4 drops

Vodka Tomato Juice Lemon Juice Tabassco Worcestershire Brandy Brown creme Cacao Cream Ice Brandy Grand Marnier Champagne Sugar Cube Bitters Ingredients White Rum Fruit Liqueur Lemon Juice

Build over Ice

Highball

Stick of celery & lemon slice

Shake and Strain

Brandy Alexander

Standard Cocktail Sprinkle of nutmeg

Build

Champagne Cocktail Cocktail Name

Champagne Flute Float 1/2 strawberry

Daiquiri

30 ml 30 ml 15 ml

Method Blend

Glass Coloda

Garnish Apporopriate fruit segment

Golden Dream

15 ml 15 ml

Gallino Cointreau

Shake and Strain

Standard Cocktail Cherry

Tom Collins Frangelico Brown Creme de Cacao Kahlua Cream Ice Gin Lemon Juice Fine Sugar Soda Ice Shake and Strain Standard Cocktail Freshly grated chocolate Build Highball Lemon slice .30 ml 45 ml Orange Juice Cream Ice Midori Melon Cointreau Lemon Juice Ice Midori Melon Blue Caracao White Rum Lemon Juice Pineapple Juice Bourbon Sweet Vermouth Bitters London Dry Gin Dry Vermouth Ice Tequila Cointreau Lemon Juice Shake and Strain Standard Cocktail Cherry in bottom of glass Japanese Slipper 30 ml 30 ml 30 ml Liquid Ecstacy 30 ml 15 ml 15 ml 15 ml 60 ml 60 ml 20 ml Build Over Ice Highball Melon and lemon slice Stir and Strain Standard Cocktail Cherry in bottom of glass Manhattan 4 drops 60 ml Stir and Strain Standard Cocktail Olive or Twist lemon Martini-Dry 10 ml Magarita 30 ml 15 ml 30 ml Shake and Strain Standard Cocktail Frost rim of glass with salt and lemon slice Pina Colada 30 ml 15 ml 30 ml 1 slice White Rum Malibu PineappleJuice Blend Colado Wedge of pineapple with leaves and cherry 30 ml 15 ml Tobleronie 15 ml 45 ml 30 ml 30 ml 1 tspn.

Below is a guide as to know how to make this task easier and ensure proper presentation: 1. Add heavy syrups last as they will sit at the bottom of the glass if placed first. 6. -Pre-chill glasses before preparation to ensure drinks reach the customer cold -Wine. 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. 4. are best separated from the wine before serving. as well as vintage ports can contain naturally forming tannin and tartrate deposits. about the merits or otherwise of . Keep glasses clean. Purpose: The reason this takes place is two-fold. Set up all glassware first. There are differing opinions even amongst experts. 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. Secondly. 5.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. These are referred to as sediment or crust which. decanting allows for the wine to aerate or 'breathe'. Use appropriate garnishes to enhance appearance of drinks. Gather all equipment and ingredients before preparing drinks. certain full-bodied reds. Do not overfill glasses as they may spill. however. The length of breathing will vary depending on various factors such as the body. 7. age and delicacy of the wine. 2. more easy-drinking wine styles. Today. This results in softer. Order of preparation is essential for Speed of service and presentation of beverages. 3. It will also help bring out the bouquet and flavour of the wine. both young and old. They are therefore generally filtered quite considerably before bottling in order to remove tannin and tartrate deposits. Wipe down if spillages occur. 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. Firstly. because of their course texture and bitter taste. (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. bottled beer and soft drinks can be served early as their presentation is not affected.

The cork should be carefully removed. mild Asian cuisine . Older wines. seafood. white sauces. savouries lighter seafood. In some cases it may be preferable to pour the wine back into its original bottle after rinsing. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. particularly those of substantial weight can benefit from decanting up to 4 hours before drinking. many benefit from as little as 20 minutes breathing. appertisers. Procedure: Before decanting the appropriate equipment is necessary. The wine remaining in the bottle along with the sediment should be discarded.salads. particularly if a wine is ordered in a restaurant. Any residue from the cork should be wiped from the top of the bottle. Soup. remembering that they may be extremely soft and delicate if old. suitably clothed decanter. Wine with Food : A General Guide Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers. As aged wines are stored horizontally for some time. If done properly. 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. A wine service basket should then be used in order to keep the bottle horizontal not disturbing the sediment. This is not always possible. After the desired period of breathing the wine may be servered from the decanter. Pouring of the wine from bottle to decanter requires patience and a steady hand. wastage should be around 30-50mls. chicken cold meats. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. White Wine : White wines are not often decanted.breathing of wines. but in certain circumstances it may be beneficial. 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. side table or trolley. they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom. cold dishes . However. This is not common today as all traces of tartrates are generally removed through filtration before bottling. being more delicate. many would suggest that young wines.

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

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

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

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

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

HEAVY CREAM 8 OZ. KLIR 1/2 OZ. TEQUESTA 1 OZ FRESH LIME JUICE IN HURRICANE GLASS FILL WITH ICE COLD BEER MEXICAN COFFEE TEQUESTA ALEXANDER COCO LOCO TEQUESTA COOL Klir Vodka Flavor Cocktails and Drinks BLOODY MARY 3 OZ. TEQUESTA 3 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY COSMOPOLITAN COCKTAIL GLASS CHILLED 2 OZ. PREMIUM BLEND TRIPLE SEC 1/2 OZ. PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 OZ. TEQUESTA 1 OZ. KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY BLOODY CAESAR KLIR & CRANBERRY 2 OZ. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN .GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 OZ. FRESH LIME JUICE 1 OZ. CAFFE' ROYALE IN COFFEE CUP FILL WITH FRESH HOT COFFEE TOP WITH WHIPPED CREAM 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 2 LARGE SCOOPS OF VANILLA ICE CREAM BLEND UNTIL SMOOTHE SERVE IN STEMMED GLASS 2 OZ. 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 2 OZ. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ. PEACH ROYALE 2 OZ. KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE SALTY DOG 2 OZ KLIR RIM GLASS WITH SALT. KLIR 1 OZ. RASPBERRY ROYALE 2 OZ. GINO'S MELON BALL 1 OZ. KLIR 2 OZ. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 2 OZ. CRANBERRY JUICE SERVE OVER ICE MUDSLIDE . 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. ORANGE JUICE 1 OZ. KLIR 1 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 OZ. CHILLED 2 OZ.WHITE RUSSIAN 2 OZ.

3 OZ. 2 OZ. KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE KING GEORGE MARTINI KING GEORGE Gin Flavor Coctails and Drinks MARTINI 4 OZ . KLIR IN HI-BALL GLASS TOP WITH TONIC . SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 OZ. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P. PIÑA COLADA MIX 8 OZ. KLIR 3 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX. PINE APPLE JUICE 1 OZ. KLIR 2 OZ.KLIR COLLINS 2 OZ. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE. 4 OZ. ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ. SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3.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 . ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS. GINO'S MUDSLIDE MIX 8 OZ. MELON BALL SHAKE GARNISH AND SERVE . KLIR 3 OZ. KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR .OZ. RASPBERRY ROYALE 1 OZ.B.

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

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

STRAWBERRY DAIQUIRI MIX 8 OZ. ALMANDINE ROYALE OZ. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. CAFFE' ROYALE 1 OZ. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 2 OZ. BLEND PEACH DAIQUIRI 8 OZ. COCONUT CREAM 8 OZ. B.GODMOTHER 2 OZ. CREME DE CACAO DARK 5 OZ. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM 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. GINO'S P. P. PREMIUM BLEND RHUMBERO 2 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM COOKIES & CREAM 2 OZ. KLIR 2 OZ. PEACH ROYALE 1 OZ. ICE . ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM PEACHES & CREAM STRAWBERRIES & CREAM 2 OZ. ALMANDINE ROYALE SERVE OVER ICE IN OLD FASHION GLASS 2 OZ TEQUESTA 1 OZ LEMON JUICE 1 EGG WHITE -1 TSP FINE GRANULATED SUGAR SHAKE WITH ICE STRAIN AND SERVE PISCO SOUR LIKE SPECIALTY DRINKS BUSHWHACKER 1 OZ. CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 OZ.

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

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

coconut cream. refrigerate 4 hours or overnight.Rating: 92% (of 132 votes) . coconut milk 8 oz. covered with foil. etc.Rating: 91% (of 11963 votes) .Rating: 91% (of 1018 votes) .1 teaspoon Worcestershire sauce ½ to 1 teaspoon prepared horseradish ½ teaspoon hot pepper sauce In small bowl. chicken fingers. Coconut Flan (Makes 12 custards) 8 oz. whisk lightly.Rating: 91% (of 653 votes) . Refrigerate leftovers. mix well.Rating: 93% (of 206 votes) .Rating: 97% (of 134 votes) . For caramel. add sugar and water in medium sauce pot. Pour caramel evenly in 4-oz. Cover. then place ramekin in roasting pan filled half way with hot water.Rating: 91% (of 1779 votes) . Cook until amber color. The Top 10 Drink Recipes at iDrink Criteria: The recipe must have been voted on at least 50 times in order to qualify. combine ingredients. ramekins and set aside. Bring to a boil. coconut milk. Let toasted coconut infuse for 15 minutes. Serve chilled or at room temperature with chilled cooked shrimp. for 25 minutes. then whisk in lemon juice. Cook. coconut cream 1 cup toasted coconut 1 cup sugar ¼ cup water 2 tablespoon lemon juice 6 whole eggs 3 egg yolks Preheat oven to 325º F.Rating: 98% (of 65 votes) . based on user votes.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 . #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 • • • • • • • • • • • • • • • • • • • . Strain milk mixture into a bowl. Fill each ramekin with mixture. Add eggs and yolks. Score is out of 100. crab cakes. Combine milk. Add toasted coconut. Take off flame and let cool.Rating: 91% (of 1261 votes) . reduce and simmer 15 minutes. Coconut Shrimp .

• White Russian recipe/cocktail The Newest 100 Drink Recipes #1 #2 #3 #4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 mushies mayhem Osama Gin Laden Sno Cone Hibiscus Tea GOONS Grenade Scottish Yoghurt Spice Suicide Bomb The Roach Blue Horizon What the eff? Flying Captain Straight Ass Gary's Laugh Thin Mint Shot black pearl kahlua blast beer margaritas Terry Tini Fruit Salad Fire On The Mountain Tequila Machine Glass Angel Slore slut & whore San Antonio Spur Shanghai Tea Marilyn Manson Jungle Juice Kansas Crunkster Mix Seven Drunken Pirates Grufferade Optimus Prime Nuts O' Doggy Uhh revised chocolate milk Screaming Orgasm #4 pink squirrell Virgin's Bedsheet John's Naked Again ANDREA'S JUNGLE JUICE Bobby & Whitney The Raphael The Allison apple vanilla vodka Canadian Comfort slow comfortable screw against a wall Palm Beach The Gweedo The Railroader Ryan Phillips Watermelon Fucker Tonya On The Beach Dirty Crane .

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1. Bibe's Anti-Hangover Tips 6. The inevitable 5.Pepper #6 Grape Crush Palm Breeze Porn Star Butter Baby Tokyo Tea Kahlua and Cream Scoobie Snack shooter Electric Screwdriver Polar Bear #2 Pusser'S Painkiller Caipirinha Lynchberg Lemonade Melon Ball #1 Woo Woo For You Hairy Navel 1. Setting up a bar 4.2. M.2. Calculate your blood alcohol level 5. Mixing terms 1.4. Just for fun . Cocktails . Making liqueurs 5.1.2.1. General Drink Recipes 4. Bar Measurements 2. Dr. Recipes 4. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO .Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr.1. Equipment 2.3. Tips and Tricks 1.The basics 1. I. The basics 1.#57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 #99 #100 Caribou Lou Malibu & Orange Juice Amaretto Roller Tequila Shot Blind White Russian Alien Secretion Harvey Wallbanger Caipirinha Traditional Beam and Coke Purple Hooter Shooter Amaretto Stone Sour Blue Hawaii Junebug Madras Sicilian Kiss #2 Purple Mother Fucker Brokendown Golfcart Thug Passion Bit 'O Honey Malibu and Cranberry Broken Down Golf Carts Flaming Dr.

wine. Most American shakers do not have built-in strainers. mint twigs. Beer and beer terminology 3. One is often often made of glass. the base. A collection of drinking games 6. Absinthe FAQ 6. especially in southern Europe and other places that are full of tourists. The last few years. serviettes and cloths. corkscrews. the cocktail lost its popularity most places. was the prohibition. various fruit juices. the cocktail has reclaimed lost ground everywhere. In the recipes in the following articles. Gravity Chart 3. so if you use an American shaker. are also essential. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century. The History of the Cocktail Shaker 3. You will also need stirrers (also known as swizzle sticks). Punch Garnish 3. accommodating as always. you will find that things like these are nice to have. etc.5. etc. through which the shaken cocktail is poured. such as knives. as well. also known as jiggers. Later. using a separate strainer is a good idea. or tequila. Jiggers are most often made of metal.6. The main flavoring is often such as Vermouth. Glassware 2. and others. is added to enhance the taste of the base. as well: Ice bucket. is most often some sort of spirit. A European cocktail shaker is usually made out of metal. and still others are totally and utterly useless. bowls. usually with fruit slices. fitted with a top which closes tightly around the upper edges of the container. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. orange peel. It is up to you to decide exactly what your cocktail equipment should be. etc. American shakers. The standard measurements of a jigger can vary widely. is added to bring out the aroma of the base and to modify its taste. the United States being the main exception. but glass jiggers are common. chopping board. As good as all spirits available was of a rather dubious quality and tasted accordingly.1. Coffee and caffeine 3. but some things are essential. straws. Most cocktails are also decorated in some way.4.2.2. (see section below). the main flavoring.1. Blue Curacao. Occasionally. A Liquor Story 6. . depending on where you are. jugs. basically. the special flavoring. • The second. This top also has a smaller top. The ingredients 3. as we know and use the term. The reason the cocktail made it big in the happy '20ies. • The first. electric blender. These cones are held together to form a closed container. Cocktails usually consist of three different 'classes' of ingredients. and often also adds the color to the cocktail. or even eggs or cream.2. however. however. such as in many punches. the bartenders. and the other is metallic. cocktail sticks. There are two basic types of shakers available. usually fitted with a built-in strainer. some can be definitely nice to have. I will use a standard jigger of 30ml (appx. Stocking your bar 3. First out of the essentials is the cocktail shaker.2.3. when producing and imbibing of alcohol was made illegal. You should also have access to ordinary kitchenware. was first introduced by American bartenders in the 1920ies. Measures. In addition to the equipment mentioned above. Equipment Many different contraptions are manufactured for the making of cocktails. whiskey. like vodka. but cocktails. toothpicks. or glass with a metal top. It is. Thus. and the shaken cocktail is poured from either one. some sort of wine is being used as a base.3. Common special flavorings include Grenadine. 1 fl oz). a container which holds about half a liter. Some of these are useful. • The third.3. consist of two cones about the same size.

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

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

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

4635 deciliters 1 gallon (gal) = 3. both long and short ones Cocktail picks Sugar and salt (for coating rim of glasses) You will have to buy new supplies of the following equipment regularly.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. preferably electric You can crush ice manually. = 25.0 oz = 32.7 oz 1000 ml = 34.6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29. 3 centiliters (cl) 1 quart (qt) = 9.0 oz = 8.6 oz = 1/2 Quart = 16. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks.1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal.8 oz 1750 ml = 59. Equipment Setting up a bar Basic set of tools When setting up a bar.5 oz 500 ml = 17.0 oz 200 ml = 6. but an electric crusher it a whole lot easier than using a . • • • • • • • • • • • • • • • • • • • • 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.1 fifth 1 gallon (gal) = 25. • Ice crusher. 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. you will need quite a lot of equipment.573 milliliters = appx.0 oz => => => => => 2.0 oz = 64. Additional equipment In addition you may wish to buy some other equipment to make things a bit easier and to be able to make additional drinks.

• Mechanical shock occurs when you clank two glass together.• • • • • • hammer. • If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. and you definitely don't want to serve an Alabama Slammer in a sherry glass. home or business. you need to be concerned for yourself and your guests. Tiny slivers of glass always chip off when dipped into an ice well and your glasses become unclear after a while • If you accidentally break a glass near ice. You really do not want to serve wine in a coffee cup. you need to have certain types of glasses. You really don't want pieces of glass in your drink. The right glass can enhance the drink you are serving. whether it be in-house or a business. Different glasses • • • • • • • • • • • • • • • • • • • • • • • Beer mug Beer pilsner Brandy snifter Champagne flute Cocktail glass Coffee mug Collins glass Cordial glass Highball glass Hurricane glass Irish coffee cup Margarita/Coupette glass Mason jar Old-fashioned glass Parfait glass Pitcher Pousse cafe glass Punch bowl Red wine glass Sherry glass Shot glass Whiskey sour glass White wine glass Written by The Webtender/Pål Løberg . One of the glasses will almost always break. Be careful about this. This can cause the glass to shatter due to thermal shock. pieces go everywhere. always throw away all the ice. When glass shatters. making you look even better. Here are a few tips about accidents and what to do: • Always use an ice scoop and not the glass itself. Get the point? Glass accidents When you are around any bar. 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. a cocktail in a beer mug. and you will have more support carrying the glass. • Never take a hot glass and add ice into it.

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

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

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

Other sizes are "short shot" glasses or "pony shots" which are 1 ounce. • • 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: 1.5 oz.Punch bowl Red wine glass Normal size: 8 oz. Whiskey sour glass .

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

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

so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer. but you should consider the number and type of guests you expect before buying. • Club soda • Tonic water • Ginger ale . It is likely you will experience requests for drinks you cannot make. flecked with gold leaf bits) Grand Marnier (oranges) Irish Cream (whiskey and cream) Kahlúa (coffee) Kümmel (caraway) Mandarine Napoléon (tangerine) Midori (melon) Ouzo (anise) Peter Heering (cherry) Prunelle (plum) Sabra (orange and chocolate) Sambuca (wild elderberries) Sloe Gin (sloe berries) Southern Comfort (peach) Strega (orange and spices) Tia Maria (coffee) In addition to the liquors. but that happen to almost every bar now and then. flavorings and garnishes.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. and should learn how to mix what you have in the meantime. Young people often prefer the more exotic drinks. • 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. you will need different mixers.

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

Dip ring mold in warm water for a few seconds to loosen ice. Water 1/2 lb red and/or green seedless grapes. fill an ice-cube tray halfway with water. about 1 1/2 hours. about 1 hour. substitute fruit juice for the water. orange. Arrange grapes.Fruited Ice Ring Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. about 1 1/2 hours. Fill with water. substitute lemonade or a light-colored juice for the water. freeze until firm. mandarin oranges. freeze until firm. Place one or two pieces of desired fruit in each section of the tray. strawberries and orange slices decoratively on top of ice in mold. Pour water into a 5-cup ring mold (or any size ring mold that fits your punch bowl) to 1/2 inch below top of mold. raspberries Beverage Iced tea Lemonade Punch Ginger ale To make fruited ice cubes. cut in small clusters 1/2 pint fresh strawberries 1 small orange. raspberries. unmold and float fruit side up in punch. . 3. The ice ring is easy to prepare and makes a beautiful presentation. If desired. raspberries. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch. such as lemon leaves or rose leaves 1. grapes. Tuck leaves between fruit. Fruited Ice Cubes Suggested Fruits Lemon slices Strawberries. 2. about 3 hours. Add enough water to fill the ring mold. then halved Non toxic leaves. freeze until firm. strawberries. Arrange so that some fruit and leaves stand above top of mold. strawberries. Use the fruit of your choice and. lemon or lime slices Lime slices. freeze until firm. if you wish. lemon or lime slices Pineapple chunks. as desired. maraschino cherries. sliced.

-and perfect for creating his own signature drinks. Based on fine. irresistible and uniquely different. However. Enjoy Tuaca as a straight shot or a slammer. The technique is simple.it is their 500-year-old secret.Gravity Chart When making layered drinks.98 Water 1. also known as a Pousse Cafe. It is smooth. Missouri. This table list some common liquors. produced in St.and named it Tuaca. Louis. Tuaca has an intriguingly fruity flavour and a heavenly amber glow. It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol). with an exhilarating blend of vanilla and orange. Amber Once long ago during the golden age of Renaissance Italy. the heaviest liquor is poured into the glass first. along with their Specific Gravity that is the weight of the liquor relative to water. as Tuaca provides a distinct foundation for a comprehensive range of cocktails . Higher values indicate a heavier liquor.Ideal for re-vamping traditional old favourites . Tuaca 0. Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa .97 Southern Comfort is a peach flavored bourbon liqueur. It's also the barman's dream. cask-aged brandy. Name Gravity Color Southern Comfort 0. try it in your coffee or savour it on the rocks as an after dinner drink. and the lighter ones are layered carefully on top with the lightest one on top.00 White . you'll need to know which ingredients are heavier than the others. legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility. 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 .

It was then taken to Russia. and is aged on oak barrels. and is not a "real" gin.04 White Kümmel is a sweet. It is made from a mixture of 130 different herbs. Green Chartreuse gets its green color from the addition of chlorophyll. green and yellow. It is lighter and sweeter in flavor and is lower proof than the green variant. White Cointreau 1.04 1.01 Green Yellow Chartreuse is made with the addition of honey. Peach liqueur Sloe gin 1. It is higher proof. flavored with the peel of sour and sweet oranges from Curacao and Spain. Peppermint schnapps Benedictine 1. originally made by French Carthusian monks. Kummel 1. cumin and fennel.04 Cointreau is a clear. according to the Dutch. mildly bitter.Chartreuse is an aromatic liqueur. who is now the principal producer and consumer of kümmel. orange liqueur. drier and more spicy than the yellow variant. Chartreuse come in two varieties. and is colored pale yellow with saffron. while the green version is more popular nowadays.04 White . and it has become the accepted standard of kümmel quality for the past century. first distilled in Holland during the late 16th century by Erven Lucas Bols. It is aged on wood-barrels and has a red color.04 Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums). It is considered to be a high quality Triple Sec. Classic cocktails usually call for yellow Chartreuse. colorless liqueur flavored with caraway seed. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels. Green Chartreuse 1.04 1. Kümmel liqueur was.

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

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

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.06 1. bittersweet flavor. Campari is often mixed with soda and ice. but a sweet Campari is also available. Each bottle of Rock and Rye has a chunk of rock candy in it. Regular Campari has an astringent. It is higher proof. green and yellow. . and is aged on oak barrels. Classic cocktails usually call for yellow Chartreuse. originally made by French Carthusian monks.06 1. Drambuie 1. Yellow Chartreuse is made with the addition of honey. Chartreuse come in two varieties. It is lighter and sweeter in flavor and is lower proof than the green variant. and is colored pale yellow with saffron. based on Scotch whisky and sweetened with heather honey and flavored with different herbs. Rock and Rye 1. Campari 1. with a citrus overtone. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit.05 Amber Apricot brandy Blackberry brandy Cherry brandy Peach brandy 1. Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits.08 Drambuie is a golden liqueur. while the green version is more popular nowadays.06 Yellow Chartreuse is an aromatic liqueur. Sweet brands are also known as apricot liqueur. Green Chartreuse gets its green color from the addition of chlorophyll. drier and more spicy than the yellow variant.06 1. but it is also consumed without a mixer and used in some cocktails. Apricot brandy is the generic term for a brandy distilled from apricots.06 Yellow Chartreuse 1. It is made from a mixture of 130 different herbs.championships.

Other ingredients are added .10 Brown Amber Dark red Light brown Liqueur made from apricots.08 Orange Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). vanilla berries.09 1.08 The Frangelico taste is achieved by infusing toasted hazelnuts in alcohol and water. clear orange-flavored liqueur. but not cloying. then distilling the result.10 1.before further blending and maturing in oak casks. Tia maria Apricot liqueur Blackberry liqueur Amaretto 1. . It is sweet. though it's often made with apricot pits kernels. Curaçao. Frangelico is most frequently drunk either straight.09 1. chilled or over ice. rhubarb root and sweet orange flowers . green (Green Curaçao) or left clear (White Curaçao).Frangelico 1. and Grand Marnier are also triple secs. White Triple sec is a strong. it here means "triple distilled". In addition to the generic brand Triple Sec. Orange Curacao 1. Amaretto di Saronno. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao. Many distilleries produce their own amaretto. toasted coffee. Usually known as apricot brandy. It can also be mixed with tonic or soda water. Blue and green Curaçao are often used to provide color to mixed drinks. Amaretto is a liqueur with a distinct flavor of almonds. The original liqueur. All variants have the same flavor. Italy. One generic brand is De Kuyper Triple Sec (image of bottle to the left).09 While triple sec usually would mean "triple dry". hails from Saronno. with small variations in bitterness.including toasted cocoa. Triple sec 1. blue (Blue Curaçao). Cointreau.

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

or soda water.15 Kahlua is a Mexican coffee liqueur with herbs and vanilla. Crème de cacao is a cacao (chocolate bean) flavored liqueur.16 1. and wretchedness. If a recipe calls for just crème de cacao. which is usually sweeter and more syrupy. sweet. black currant-flavored liqueur. while White crème de cacao is a clear. If a recipe calls for just crème de cacao. colorless form of the same liqueur. first produced by monks in France as a cure for snakebites. jaundice. while White crème de cacao is a clear.17 1. often scented with vanilla. White Crème de Cacao 1. It dates back to the 16th century. the white variant is usually the correct to use. It exists in two different variations: Dark crème de cacao is dark brown. the white variant is usually the correct to use.flavored liqueur. often scented with vanilla. Crème de Cassis 1.14 White Dark brown Kahlua 1. It exists in two different variations: Dark crème de cacao is dark brown. It is different from chocolate liqueur. white wine.18 Beer . This cordial works well in pousse-cafés and some cocktails. colorless form of the same liqueur.17 Bright red White Crème de cassis is a blood-red. which is usually sweeter and more syrupy. Crème de Almond Crème de Noyaux Anisette 1. but is most commonly mixed with just vermouth. It is different from chocolate liqueur.

Serving Beer
Beer should be served at correct temperature for maximum enjoyment.
• • • • Lager beers should be kept in the refrigerator before serving at 9°C/48°F. The light American and Australian lagers should be server at a lower temperature of 6°C/42°F. Ales should never be over-chilled, or it will develop a haze and loose their fruity-flavors. 1213°C/54-56°F are recommended temperatures for serving. Very strong ales should be served at room temperature.

Never store a bottle-conditioned beer in the refrigerator, but keep them cool and standing for several hours before serving to allow the sediment to clear.

Beer mixed with something
Beer is sometimes mixed with other alcoholic beverages and given nicknames. Here's a list:
Black and Tan: Black Velvet: Poor Man's Black Velvet: Black Russian: Velvet Pussy: Black Maria: Red Velvet: Red Witch: Mother-in-law: Granny: Blacksmith: Boilermaker: Lightplater: Narfer narf: Narfer narfer narf: Dragon's blood: Dog's nose: Snake bite: Guinness and bitter or Guinness and mild. Guinness and champagne. Guinness and cider. Guinness and vodka Guinness and port. Guinness and Tia Maria Guinness, cider and blackcurrant. Guinness, Pernod, cider and blackcurrant. Old and bitter. Old and mild. Guinness and barley wine. Brown and mild. Light ale and bitter. London slang for a half pint of mild and a half pint of bitter. A half pint of Narfer narf (of course). Barley wine and rum. Bitter and gin. Lager and cider.

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

Coffee and caffeine

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

Coffee tasting

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

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

using premium quality beans to create a balanced brew. to "extend" the blend along with their profit margins. drip method Brewed. The coffee information is reproduced from a brochure available at Starbucks.6 45. cup) Brewed. in regular and dark roasts. major U. US.) Milk chocolate (1 oz. cup) Brewed. acidity and aroma. serving) 58.8 45. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz. harmonious in body. Whatever the reason. offering a unity in diversity which few straight coffees can match. We are proud to offer a complete selection. the information here is verbatim. Some roasters use the opportunity to dump low-grade filler coffees into the mix. Blending. both in water and traditional processes. as well. instant Tea (5-oz. At Starbucks. or one of three others they have put out for coffee education. brands Brewed. others are looking for a hot cup to enjoy before bedtime. seeking an overall flavor that is greater than the sum of its parts. cup) Chocolate milk beverage (8 oz.4 .) MILLIGRAMS CAFFEINE Average Range 115 80 65 3 2 40 60 30 70 4 5 6 20 26 4 60-180 40-170 30-120 2-5 1-5 20-90 25-110 25-50 67-76 2-20 2-7 1-15 5-35 26 4 SOFT DRINKS BRAND Sugar-Free Mr. Some find the effects of too much caffeine unpleasant.6 44.0 52. imported brands Instant Iced (12-oz.off Central American acidity with Indonesian smoothness. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability.) Baker's chocolate (1 oz. percolator Instant Decaffeinated. Caffeine in various beverages BEVERAGE Coffee (5-oz. brewed Decaffeinated. at its best.) Dark chocolate. or spice up a delicate varietal with the tang of a dark roast. except a long description of the >30 types of coffees you can buy from Starbucks is left out.8 54. is high art.8 46. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. semi sweet (1 oz.) Chocolate-flavored syrup (1 oz. Modulo typos. glass) Cocoa beverage (5-oz. you can call them at 1-800-445-3428 (USA). flavorless decaffeinated blends sold in supermarkets.S. we blend according to taste. If you want a copy of this brochure.

That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. Over ambition at this stage will cause spillage over the side-. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used. Next. though not preferred. Also.Shasta Cherry Cola Shasta Diet Cola Mr. unsweetened chocolate. Never drink coffee with someone drinking tea -. or if being looked blankly over a mug bothers either of you.they are COMPLETELY INCOMPATIBLE experiences. or at least stirs up the sediments.4 44. brown colored water does not coffee make. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. and more importantly.4 38.6 39.4 38. However the proper companion is important. because deep down you know nothing tastes the same. .something to avoid and to caution beginners of. At its finest coffee is never consumed alone.2 30. Coffee must be drank from a porcelain mug. the cross-stroke.0 1. do not drink coffee with them.coffee should be smooth.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal. Spoon will leave a stain where ever you place it. sugar should always be used to sweeten -.0 36. do not drink coffee together. If looking blankly at someone. Talking limits one's ability to savor the moment and the brew. How much fat can one lump of sugar slap on your thighs? -.8 39. If silences are embarrassing between you and someone. if not the ONLY thing consumed. They should not talk too much.4 40. Nor will decaffeinated coffee ever hack it. The main reason that styrofoam and plastic just don't feel right. Hot. Companionship is the most overlooked part of drinking coffee.0 36.0 31. PIBB Dr.0 36.4 36. that must be larger than a dixie cup.use the real stuff. so place it accordingly. and so that stirring may properly take place without spillage. Stirring occurs in very distinct stages. passing roughly through the mug's geometric center. Pepper Diet Dr. almost like melted. two or three times to knock off any large drops. But this does not mean it should taste like kerosene -. Coffee should be strong.never some artificial placebo. The odd doughnut or slice of cheesecake is allowed. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion.6 38. Coffee should be the center of any sit-down. with follows a chord form one side of the mug to the other. Finally the removal. There is no such thing as good instant coffee. The spoon should be tapped lightly on the rim of the mug. Pepper Big Red Sugar Free Big Red Pepsi-Cola Aspen Diet Pepsi Pepsi Light RC Cola Diet Rite Kick Canada Dry Jamaica Cola Canada Dry Diet Cola 44.0 36. DO NOT lick spoon to remove final drops. nor require that you talk too much. The mug must be large so that you do not need to refill it too frequently.

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

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

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

) Dark chocolate.0 36.8 45.2 30. PIBB Dr.0 36.Iced (12-oz.4 40.2 A few words about making liqueurs .6 39.) 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. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr.4 44.6 44. cup) Chocolate milk beverage (8 oz.0 36. 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.6 45.0 52.) Milk chocolate (1 oz.) Baker's chocolate (1 oz. Pepper Diet Dr.0 36.4 38.6 38.8 46.0 1. serving) 58.8 39. glass) Cocoa beverage (5-oz.0 31.) Chocolate-flavored syrup (1 oz.4 44.4 36. semi sweet (1 oz.4 38.8 54.

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

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

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

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

.WHITE HORSE into her VAT '69 times and pumped his TEACHER'S HIGHLAND CREAM until her OLD DRUM was stretched as wide as MOUNT VERNON. and being SCOTCH he didn't even give her a SILVER DOLLAR.

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