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

Any residue from the cork should be wiped from the top of the bottle. suitably clothed decanter.salads. Wine with Food : A General Guide Wine Champagne or Sparkling Dry or Fino Sherry Food Appetizers.breathing of wines. Procedure: Before decanting the appropriate equipment is necessary. many benefit from as little as 20 minutes breathing. Pouring of the wine from bottle to decanter requires patience and a steady hand. appertisers. In some cases it may be preferable to pour the wine back into its original bottle after rinsing. Soup. 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. However. but in certain circumstances it may be beneficial. chicken cold meats. with or without funnel candle and matches corkscrew or waiter's friend servietteside plate for cork wine service basket for horizontally stored wines tastevin or tasting glass Decanting should be done in full view of the guest so he or she may observe the treatment of the wine. This is not always possible. After the desired period of breathing the wine may be servered from the decanter. Decanting may also benefit some fuller bodied younger white styles by simply allowing breathing time prior to drinking. white sauces. being more delicate. remembering that they may be extremely soft and delicate if old. Older wines. wastage should be around 30-50mls. White Wine : White wines are not often decanted. If done properly. savouries lighter seafood. The cork should be carefully removed. The wine remaining in the bottle along with the sediment should be discarded. mild Asian cuisine . they should be stood upright for at least 24 hours before serving to allow the sediment to rest on the bottom. seafood. particularly if a wine is ordered in a restaurant. cold dishes . Tartrate deposits may form in some aged whites which should be seperated from the clear wine before serving. many would suggest that young wines. This is not common today as all traces of tartrates are generally removed through filtration before bottling. side table or trolley. As aged wines are stored horizontally for some time. The wine should be transferred to the decanter slowly and in one of the bottle pouring should cease. particularly those of substantial weight can benefit from decanting up to 4 hours before drinking.

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

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

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

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

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

PREMIUM BLEND TRIPLE SEC 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. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY COSMOPOLITAN COCKTAIL GLASS CHILLED 2 OZ. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN . KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY BLOODY CAESAR KLIR & CRANBERRY 2 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ. TEQUESTA 3 OZ. KLIR 1/2 OZ. TEQUESTA 1 OZ.GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 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. FRESH LIME JUICE 1 OZ. PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 OZ. HEAVY CREAM 8 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.

KLIR 2 OZ. CHILLED 2 OZ. KLIR 1 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 OZ. KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE SALTY DOG 2 OZ KLIR RIM GLASS WITH SALT. KLIR 2 OZ. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. RASPBERRY ROYALE 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ.WHITE RUSSIAN 2 OZ. FILL WITH ICE AND ADD KLIR AND TOP OF WITH GREATFRUIT JUICE COCKTAIL GLASS CHILLED 2 OZ. KLIR 1 OZ. GINO'S MELON BALL 1 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 2 OZ. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE 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. PEACH ROYALE 2 OZ. ORANGE JUICE 1 OZ.

SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 OZ. SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3. 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 COLLINS 2 OZ. KLIR 1 TEA SPOON OF SUGAR IN A ROCKS GLASS ADD 4 SLICES OF FRESH LIME AND SUGAR . 2 OZ. ICE BLEND IN BLENDER UNTIL SMOOTH SERVE IN COCKTAIL GLASS. KLIR IN HI-BALL GLASS TOP WITH TONIC .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 . RASPBERRY ROYALE 1 OZ. PIÑA COLADA MIX 8 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX. GINO'S MUDSLIDE MIX 8 OZ. MELON BALL SHAKE GARNISH AND SERVE . KLIR 2 OZ. KLIR 3 OZ. 4 OZ.OZ. KLIR 3 OZ.B. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE. 3 OZ. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P. PINE APPLE JUICE 1 OZ. ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ.

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

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

ALMANDINE ROYALE OZ. B. CREME DE CACAO DARK 2 SCOOPS VANILLA ICE CREAM 1 OZ. KLIR 2 OZ.GODMOTHER 2 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. ICE 2 SCOOPS OF VANILLA ICE CREAM BLEND & SERVE IN COCKTAIL GLASS TOP WITH WHIPPED CREAM COOKIES & CREAM 2 OZ. CAFFE' ROYALE SCOOPS OF VANILLA ICE CREAM OZ. PREMIUM BLEND RHUMBERO 2 OZ. P. GINO'S P. PEACH ROYALE 1 OZ. PREMIUM BLEND RASPBERRY ROYALE 2 SCOOPS OF VANILLA ICE CREAM SCOOP OF ICE BLEND AND SERVE RASPMA TAZ TOASTED ALMOND 2 1 2 5 OZ. COCONUT CREAM 8 OZ. STRAWBERRY DAIQUIRI MIX 8 OZ. BLEND PEACH DAIQUIRI 8 OZ. PREMIUM BLEND RHUMBERO 2 OZ. CREME DE CACAO DARK 5 OZ. ICE 3 OREO COOKIES BLEND SMOOTH SERVE IN A COCKTAIL GLASS TOP WITH WHIPPED CREAM GARNISH WITH 2 OREO COOKIES 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 1 OZ. CAFFE' ROYALE 2 SCOOPS OF VANILLA ICE CREAM 1 OZ. ICE BLEND AND SERVE IN COCKTAIL GLASS GARNISH WITH SLICE PEACHES TOP WITH WHIPPED CREAM 3 OZ.

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

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

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

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

#52 #53 #54 #55 #56 #57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 Southwest Tokyo Tea irish scotchmen Blue Streak Pussy with Teeth fling The Black Dahlia Murder lake punch Heldic Hammer Cranberry Comfort Tech N9ne Caribou Lou pink pantie dropper Purple Armadillo Ozark Splash Chaquila The Blood of William Wallace Andes Candy Chainsaw Italian Orgasm Kena Correction from last weeks submission hell-hammer Raspberry Kamakazie The Magician Zinnia My Mojito Oran Ju Mang Mexican Sleepover Trash Can Lemonade Skinny Hairy Cherry tatted doc The Real Black Death Kena Super Dave Suprise super liquid cocaine JayPearl Johnny Wacker Lemonazi El Chupacabra cointreau and orange al a kazam Swampwater special Voodoo Meat Bucket Insomniac Martini Sambuca Milkshake Navel Lick The Original Recipe Navel Lick Mongolian Motherfucker #3 #2 #3 LONG ISALND ICE TEA RESTERAUNT STYLE Vodka Margarita Tech N9ne Caribou Lou .

#4 #5 #6 #7 #8 #9 #10 #11 #12 #13 #14 #15 #16 #17 #18 #19 #20 #21 #22 #23 #24 #25 #26 #27 #28 #29 #30 #31 #32 #33 #34 #35 #36 #37 #38 #39 #40 #41 #42 #43 #44 #45 #46 #47 #48 #49 #50 #51 #52 #53 #54 #55 #56 Springbok Sex On The Beach Buttery Nipple Shooter Malibu Bay Breeze Tequila Sunrise Blue Hawaiian Nuts and Berries Ultimate Mudslide Frozen Kahlua Mudslide Screaming Orgasm Shooter Horny Leprechaun Red Devil #3 Slow Comfortable Screw Against The Wall Malibu Sea Breeze Long Beach Sloe Comfortable Screw Against a Wall Slow Comfortable Screw Birthday Cake Shot Cafe Amaretto Eggnog Sweetie Baby Pineapple Bomber Blue MotherFucker Midori Sour Long Island Ice Tea Kamikaze White Russian Buttery Nipple Fuzzy Navel Jello Shots Irish Car Bomb Malibu and Pineapple Red-Headed Slut Green Apple Martini Captain & Coke Adios Mother Fucker Alabama Slammer Screwdriver Vodka And Orange White Russian Lebowski style Screwdriver Blue Lagoon Mind Eraser Tequilla Sunrise Jack and Coke 7&7 Flirtiny Vodka and Cranberry Scooby Snack Bay Breeze Blue Motorcycle The Only Tequilla Slammer Bahama Mama Surfer on Acid .

Bar Measurements 2. Tips and Tricks 1.4. General Drink Recipes 4. Cocktails .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 1.3. Making liqueurs 5. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO . The basics 1. The inevitable 5. Mixing terms 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. I. Setting up a bar 4.2. Calculate your blood alcohol level 5. Recipes 4.Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr. Just for fun .1. Equipment 2.2. Bibe's Anti-Hangover Tips 6.2.1.1.The basics 1. M. Dr.1.

A collection of drinking games 6. when producing and imbibing of alcohol was made illegal. you will find that things like these are nice to have. 1 fl oz). are also essential. I will use a standard jigger of 30ml (appx.3. etc.4. or even eggs or cream. but glass jiggers are common. A European cocktail shaker is usually made out of metal. Measures. The main flavoring is often such as Vermouth. Gravity Chart 3. The last few years. chopping board.2. such as in many punches. There are two basic types of shakers available. is added to bring out the aroma of the base and to modify its taste. etc.3. as we know and use the term. Jiggers are most often made of metal. As good as all spirits available was of a rather dubious quality and tasted accordingly. is added to enhance the taste of the base. corkscrews.2. was the prohibition. American shakers. and the other is metallic. • The second. as well. You should also have access to ordinary kitchenware. cocktail sticks.3. especially in southern Europe and other places that are full of tourists. a container which holds about half a liter. . was first introduced by American bartenders in the 1920ies. Later. the bartenders. etc. mint twigs. the special flavoring. also known as jiggers. toothpicks. Coffee and caffeine 3. orange peel. and the shaken cocktail is poured from either one. depending on where you are. Occasionally. some can be definitely nice to have.1. wine. The reason the cocktail made it big in the happy '20ies. Common special flavorings include Grenadine. Punch Garnish 3. basically. jugs. First out of the essentials is the cocktail shaker. • The third. but some things are essential. various fruit juices. the main flavoring. Absinthe FAQ 6. electric blender. as well: Ice bucket. the cocktail has reclaimed lost ground everywhere. Most cocktails are also decorated in some way. bowls. It is. Some of these are useful. Glassware 2. Blue Curacao. Thus. whiskey. such as knives. and often also adds the color to the cocktail. The ingredients 3. Stocking your bar 3. some sort of wine is being used as a base. Cocktails usually consist of three different 'classes' of ingredients. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century. It is up to you to decide exactly what your cocktail equipment should be. or tequila.6.1. (see section below). however. consist of two cones about the same size.2. however. serviettes and cloths. In the recipes in the following articles. through which the shaken cocktail is poured. A Liquor Story 6. so if you use an American shaker. usually with fruit slices. the base. using a separate strainer is a good idea. The standard measurements of a jigger can vary widely.5. • The first. accommodating as always. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. This top also has a smaller top. Beer and beer terminology 3. Most American shakers do not have built-in strainers. like vodka. and still others are totally and utterly useless. One is often often made of glass. the cocktail lost its popularity most places.2. In addition to the equipment mentioned above. is most often some sort of spirit. fitted with a top which closes tightly around the upper edges of the container. These cones are held together to form a closed container. usually fitted with a built-in strainer. Equipment Many different contraptions are manufactured for the making of cocktails. but cocktails. or glass with a metal top. The History of the Cocktail Shaker 3. and others. You will also need stirrers (also known as swizzle sticks). straws. the United States being the main exception.

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

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

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

• Ice crusher. 3 centiliters (cl) 1 quart (qt) = 9.0 oz 200 ml = 6. both long and short ones Cocktail picks Sugar and salt (for coating rim of glasses) You will have to buy new supplies of the following equipment regularly. preferably electric You can crush ice manually.4635 deciliters 1 gallon (gal) = 3. You may also want to take a look at the list of additional equipment that will make life behind the bar a bit easier too.0 oz = 8.8 oz 1750 ml = 59. Equipment Setting up a bar Basic set of tools When setting up a bar. = 25. but an electric crusher it a whole lot easier than using a .573 milliliters = appx.7 oz 1000 ml = 34.1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks.0 oz = 64.6 oz = 1/2 Quart = 16.5 oz 500 ml = 17.7854 liters 1 milliliter (ml) 1 centiliter (cl) 1 deciliter (dl) 1 liter (l) = = = = 1/30 ounce 1/3 ounce 3 1/2 ounces 34 ounces Metric 750 ml = 25. 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.0 oz => => => => => 2. • • • • • • • • • • • • • • • • • • • • 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. you will need quite a lot of equipment.0 oz = 32.6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29.1 fifth 1 gallon (gal) = 25.

• If you carry the glasses by the stem or the base you avoid fingerprints where people drink from. always throw away all the ice. 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. a cocktail in a beer mug.• • • • • • hammer. This can cause the glass to shatter due to thermal shock. home or business. You really don't want pieces of glass in your drink. Be careful about this. • Never take a hot glass and add ice into it. and you definitely don't want to serve an Alabama Slammer in a sherry glass. whether it be in-house or a business. and you will have more support carrying the glass. One of the glasses will almost always break. When glass shatters. 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. 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 . Wooden muddler Ice pick or chipper Vegetable peeler or a twist cutter for fruit peels Ice scoop Funnel Nutmeg grater Glassware When operating a bar. Get the point? Glass accidents When you are around any bar. you need to have certain types of glasses. The right glass can enhance the drink you are serving. • Mechanical shock occurs when you clank two glass together. pieces go everywhere. you need to be concerned for yourself and your guests. You really do not want to serve wine in a coffee cup.

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

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

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 .Irish coffee cup Normal size: 8 1/2 oz.10 oz. Also called an Irish coffee glass. Margarita/Coupette glass Old-fashioned glass Normal size: 8 . Used for almost any hot drink.

Whiskey sour glass . Other sizes are "short shot" glasses or "pony shots" which are 1 ounce. A Sherry glass is often used for: • • • Liqueur Layered shooter Port Shot glass Normal size: 1.5 oz. • • Wine Champagne A Red wine glass is often used for: Sherry glass Normal size: 2 oz.Punch bowl Red wine glass Normal size: 8 oz.

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

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

A well stocked bar should have the following. so you will need various fruit juices and flavored liqueurs instead of the darker liquors (like whiskey) older people often prefer.You should always choose your bar stock to suit your guests. • Club soda • Tonic water • Ginger ale . Young people often prefer the more exotic drinks. but that happen to almost every bar now and then. You can add new liquors to your bar stock later. • 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. It is likely you will experience requests for drinks you cannot make. but you should consider the number and type of guests you expect before buying. flavorings and garnishes. you will need different mixers. and should learn how to mix what you have in the meantime. 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.

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

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

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

drier and more spicy than the yellow variant. The Berlin-made Gilka Kümmel goes through a longer distillation process and has a smoother taste than the Russian kümmels.04 Dark amber Deep red Sloe gin is a sweet gin-based liqueur flavored with blackthorn plums (sloe plums). Kummel 1. Kümmel liqueur was. flavored with the peel of sour and sweet oranges from Curacao and Spain. mildly bitter. and is colored pale yellow with saffron.01 Green Yellow Chartreuse is made with the addition of honey. Green Chartreuse 1. Classic cocktails usually call for yellow Chartreuse. while the green version is more popular nowadays. It is considered to be a high quality Triple Sec.04 White Kümmel is a sweet. It is higher proof. orange liqueur. colorless liqueur flavored with caraway seed. and is aged on oak barrels. Peach liqueur Sloe gin 1.04 1. according to the Dutch. green and yellow.04 White . It was then taken to Russia.Chartreuse is an aromatic liqueur.04 Cointreau is a clear.04 1. It is aged on wood-barrels and has a red color. Green Chartreuse gets its green color from the addition of chlorophyll. Chartreuse come in two varieties. originally made by French Carthusian monks. and is not a "real" gin. cumin and fennel. and it has become the accepted standard of kümmel quality for the past century. It is made from a mixture of 130 different herbs. first distilled in Holland during the late 16th century by Erven Lucas Bols. It is lighter and sweeter in flavor and is lower proof than the green variant. who is now the principal producer and consumer of kümmel. Peppermint schnapps Benedictine 1. White Cointreau 1.

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

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

bittersweet flavor. Campari 1.06 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. Each bottle of Rock and Rye has a chunk of rock candy in it. Classic cocktails usually call for yellow Chartreuse. originally made by French Carthusian monks. Green Chartreuse gets its green color from the addition of chlorophyll.06 1.06 1. and is aged on oak barrels. while the green version is more popular nowadays.championships. It is lighter and sweeter in flavor and is lower proof than the green variant.06 Yellow Chartreuse 1. Campari is the result of a unique blend of aromatic herbs mellowed in selected spirit. Yellow Chartreuse is made with the addition of honey. It is higher proof. Chartreuse come in two varieties. Regular Campari has an astringent.08 Drambuie is a golden liqueur.06 1. with a citrus overtone. Rock and Rye 1. Apricot brandy is the generic term for a brandy distilled from apricots.05 Amber Apricot brandy Blackberry brandy Cherry brandy Peach brandy 1. and is colored pale yellow with saffron.06 Yellow Chartreuse is an aromatic liqueur. . Campari is often mixed with soda and ice. Drambuie 1. It is made from a mixture of 130 different herbs. Sweet brands are also known as apricot liqueur. but it is also consumed without a mixer and used in some cocktails. Rock and Rye is an American liqueur based on rye whiskey flavored with different fruits. drier and more spicy than the yellow variant. based on Scotch whisky and sweetened with heather honey and flavored with different herbs. green and yellow. but a sweet Campari is also available.

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

14 Dark brown Yellow . Blue Curacao 1. Cherry liqueur 1. Parfait d'Amour.13 Violet Coffee liqueur Crème de Banane 1. almonds and rose petals.12 Green White Crème de Menthe 1. When a recipe calls for creme de menthe. flowers and spices.12 Red Parfrait d'Amour 1. All variants have the same flavor. Crème de Menthe is a very sweet mint flavored liqueur. giving it an unique taste. It come in two versions. Crème de Menthe is a very sweet mint flavored liqueur. There is no noticeable flavor difference between the two. green and white (clear). and a subtle hint of vanilla. When a recipe calls for creme de menthe. vanilla pods. the white variant is usually the correct to use. green and white (clear). yellow Italian herbal liqueur. blue (Blue Curaçao). is a violet liqueur with a delicate and soft flavour of rose petals and orange. It come in two versions. Galliano. or just Parfait Amour.12 White Strawberry liqueur 1. is a sweet. also known as Liquore Galliano. Blue and green Curaçao are often used to provide color to mixed drinks.Usually served straight. the white variant is usually the correct to use. with small variations in bitterness. Curaçao is a general term for orange-flavored liqueur made from the dried peel of bitter oranges found on the Caribbean island of Curaçao.11 Golden yellow Green Crème de Menthe 1. green (Green Curaçao) or left clear (White Curaçao).12 Dark red Galliano 1.14 1.In English the name Parfait Amour means 'Perfect Love'. including anise. licorice and vanilla. There is no noticeable flavor difference between the two. It is flavored with various herbs. It's aromas and flavours are obtained from Curaçao orange peel.11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). on the rocks or used as a mixer.

first produced by monks in France as a cure for snakebites.17 1. sweet. Crème de cacao is a cacao (chocolate bean) flavored liqueur. It exists in two different variations: Dark crème de cacao is dark brown. white wine. colorless form of the same liqueur. and wretchedness.14 White Dark brown Kahlua 1. It is different from chocolate liqueur. but is most commonly mixed with just vermouth.16 1. while White crème de cacao is a clear. If a recipe calls for just crème de cacao. It dates back to the 16th century. often scented with vanilla. jaundice. It is different from chocolate liqueur.flavored liqueur.15 Kahlua is a Mexican coffee liqueur with herbs and vanilla.17 Bright red White Crème de cassis is a blood-red. the white variant is usually the correct to use. the white variant is usually the correct to use. White Crème de Cacao 1. or soda water. It exists in two different variations: Dark crème de cacao is dark brown. Crème de Almond Crème de Noyaux Anisette 1. This cordial works well in pousse-cafés and some cocktails. often scented with vanilla. If a recipe calls for just crème de cacao. Crème de Cassis 1. black currant-flavored liqueur. while White crème de cacao is a clear. colorless form of the same liqueur.18 Beer . which is usually sweeter and more syrupy. which is usually sweeter and more syrupy.

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

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

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

instant Tea (5-oz.off Central American acidity with Indonesian smoothness. Some find the effects of too much caffeine unpleasant. brands Brewed.) Milk chocolate (1 oz. glass) Cocoa beverage (5-oz. we blend according to taste.) Dark chocolate.8 54. If you want a copy of this brochure. We are proud to offer a complete selection. US. to "extend" the blend along with their profit margins. Caffeine in various beverages BEVERAGE Coffee (5-oz. the information here is verbatim. harmonious in body. Whatever the reason. At Starbucks. using premium quality beans to create a balanced brew.4 .6 44. in regular and dark roasts. major U. brewed Decaffeinated. seeking an overall flavor that is greater than the sum of its parts.) Chocolate-flavored syrup (1 oz. cup) Brewed. serving) 58. Modulo typos. percolator Instant Decaffeinated. except a long description of the >30 types of coffees you can buy from Starbucks is left out. semi sweet (1 oz. as well. others are looking for a hot cup to enjoy before bedtime. acidity and aroma. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz. both in water and traditional processes. or one of three others they have put out for coffee education. you can call them at 1-800-445-3428 (USA). drip method Brewed.6 45. offering a unity in diversity which few straight coffees can match. is high art. at its best. Some roasters use the opportunity to dump low-grade filler coffees into the mix. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. imported brands Instant Iced (12-oz. The coffee information is reproduced from a brochure available at Starbucks.) 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. cup) Brewed.S.) Baker's chocolate (1 oz. cup) Chocolate milk beverage (8 oz. Blending. or spice up a delicate varietal with the tang of a dark roast.8 46.8 45.0 52. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. flavorless decaffeinated blends sold in supermarkets.

How much fat can one lump of sugar slap on your thighs? -. nor require that you talk too much.0 36. because deep down you know nothing tastes the same.6 39. 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.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. almost like melted. Hot. . your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used.Shasta Cherry Cola Shasta Diet Cola Mr. The main reason that styrofoam and plastic just don't feel right. Nor will decaffeinated coffee ever hack it. though not preferred.0 36. Coffee should be the center of any sit-down. Coffee must be drank from a porcelain mug. There is no such thing as good instant coffee.they are COMPLETELY INCOMPATIBLE experiences.4 40. DO NOT lick spoon to remove final drops. Spoon will leave a stain where ever you place it. The odd doughnut or slice of cheesecake is allowed. the cross-stroke. However the proper companion is important. If silences are embarrassing between you and someone. and more importantly. Finally the removal.8 39. Companionship is the most overlooked part of drinking coffee. that must be larger than a dixie cup.2 30. do not drink coffee with them. Pepper Diet Dr. Talking limits one's ability to savor the moment and the brew. But this does not mean it should taste like kerosene -. If looking blankly at someone.0 36. Also.4 38. Stirring occurs in very distinct stages. do not drink coffee together.something to avoid and to caution beginners of.never some artificial placebo. if not the ONLY thing consumed. or if being looked blankly over a mug bothers either of you. sugar should always be used to sweeten -.4 44. or at least stirs up the sediments. two or three times to knock off any large drops. unsweetened chocolate. 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.coffee should be smooth.0 1.6 38.0 31. The spoon should be tapped lightly on the rim of the mug. Next.use the real stuff. 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. Coffee should be strong. Over ambition at this stage will cause spillage over the side-.4 38. They should not talk too much. At its finest coffee is never consumed alone. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. PIBB Dr.0 36. with follows a chord form one side of the mug to the other.4 36. Never drink coffee with someone drinking tea -. brown colored water does not coffee make. so place it accordingly.

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

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

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

4 38.) 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. semi sweet (1 oz.4 38.4 40. Pepper Diet Dr.4 44.6 45.0 36.6 44.6 38. serving) 58.2 30.4 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.0 36. cup) Chocolate milk beverage (8 oz.6 39.) Dark chocolate.8 45.4 44. glass) Cocoa beverage (5-oz.8 39.8 46.) Milk chocolate (1 oz.2 A few words about making liqueurs .) Baker's chocolate (1 oz.0 1. PIBB Dr.) Chocolate-flavored syrup (1 oz.0 31.Iced (12-oz. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr.0 36.8 54.0 36.0 52.

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

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

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

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

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

Sign up to vote on this title
UsefulNot useful

Master Your Semester with Scribd & The New York Times

Special offer for students: Only $4.99/month.

Master Your Semester with a Special Offer from Scribd & The New York Times

Cancel anytime.