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.

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

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

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

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

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

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

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

TEQUESTA 1 OZ. KLIR 1/2 OZ. HEAVY CREAM 8 OZ. TEQUESTA 3 OZ. KLIR SERVE IN HI-BALL GLASS WITH ICE TOP WITH CRANBERRY JUICE BLACK RUSSIAN . FRESH LIME JUICE 1 OZ. TEQUESTA 1 OZ FRESH LIME JUICE IN HURRICANE GLASS FILL WITH ICE COLD BEER MEXICAN COFFEE TEQUESTA ALEXANDER COCO LOCO TEQUESTA COOL Klir Vodka Flavor Cocktails and Drinks BLOODY MARY 3 OZ. PINEAPPLE JUICE 2 OZ GINO'S PB PIÑA COLADA MIX BLEND GARNISH PINEAPPLE SPEAR 2 OZ. PREMIUM BLEND TRIPLE SEC 1/2 OZ. ICE SHAKE GARNISH TOP WITH WHIPPED CREAM AND CHERRY 2 OZ. CRANBERRY JUICE STIR & STRAIN ORANGE PEEL GARNISH SCREWDRIVER 2 OZ KLIR SERVE IN HI BALL GLASS WITH ICE TOP WITH ORANGE JUICE 2 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP GINO'S CARIBBEAN BLOODY MARY MIX GARNISH WITH CELERY COSMOPOLITAN COCKTAIL GLASS CHILLED 2 OZ.GENTLE BULL 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 1 OZ. KLIR SERVE IN HI BALL GLASS WITH ICE FILL WITH CLAMATO JUICE GARNISH WITH CELERY BLOODY CAESAR KLIR & CRANBERRY 2 OZ. CAFFE' ROYALE IN COFFEE CUP FILL WITH FRESH HOT COFFEE TOP WITH WHIPPED CREAM 2 OZ TEQUESTA 1 OZ CAFFE' ROYALE 2 LARGE SCOOPS OF VANILLA ICE CREAM BLEND UNTIL SMOOTHE SERVE IN STEMMED GLASS 2 OZ.

ORANGE JUICE 1 OZ.WHITE RUSSIAN 2 OZ. KLIR 1 OZ. KLIR 2 OZ. GINO'S MELON BALL 1 OZ. KLIR 2 OZ. FILL WITH ICE AND ADD KLIR AND TOP OF WITH GREATFRUIT JUICE COCKTAIL GLASS CHILLED 2 OZ. CRANBERRY JUICE SERVE OVER ICE MUDSLIDE . KLIR (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT THEMOVER ICE SALTY DOG 2 OZ KLIR RIM GLASS WITH SALT. KLIR 1 OZ. CHILLED 2 OZ. CAFFE' ROYALE SERVE IN GLASS OVER ICE 2 OZ. PEACH ROYALE 2 OZ. RASPBERRY ROYALE 2 OZ. PREMIUM BLEND KLIR 1/2 TEA SPOON ONION POWDER 1/4 CRUSH THYME LEAVES PINCH OF RED PEPPER 2 PINCH OF PAPRIKA FILL WITH BLOODY MARY MIX GARNISH WITH CELERY AND LIME WEDGE COCKTAIL GLASS. KLIR 2 OZ CAFFE' ROYALE TOP WITH CREAM SHAKE SERVE OVER ICE 2 OZ. KLIR 1 OZ RASPBERRY ROYALE 1 OZ CRANBERRY JUICE STIR & STRAIN LIME WHEEL GARNISH RIM COCKTAIL GLASS WITH SALT 2 OZ. SWEET AND SOUR SHAKE & STRAIN SPLAH 7 -UP CHERRY GARNISH PURPLE KAMIKAZE BLOODY CAJUN GUMBY RED PUMPS 2 OZ. CRANBERRY JUICE SERVE IN GLASS WITH ICE SEX ON THE BEACH KLIR MARTINI 4 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. ICE BLEND UNTIL SMOOTH SERVE IN COCKTAIL GLASS GARNISH WITH CHERRY AND ORANGE CAIPIRIÑA 4 OZ. KLIR SERVE IN COCKTAIL GLASS FIILED WITH ICE TOP SWEET & SOUR MIX. PINE APPLE JUICE 1 OZ.KING GEORGE (CHILLED) 1/2 OZ DRY VERMOUTH (CHILLED) SWIRL AND POUR INTO MARTINI GLASS GARNISH WITH OLIVE ** KEEP ALL INGREDIENTS COLD DO NOT PUT OVER ICE TOM COLLINS . KLIR 3 OZ. PIÑA COLADA MIX 8 OZ.B. 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 3 OZ. MELON BALL SHAKE GARNISH AND SERVE . KLIR 2 OZ. CRUSH LIME AND SUGAR IN GLASS ADD KLIR SHAKE AND SERVE. SHAKE GARNISH WITH ORANGE SLICE AND CHERRY KLIR AND TONIC 3 OZ. GINO'S MUDSLIDE MIX 8 OZ.KLIR COLLINS 2 OZ. 3 OZ. KLIR IN HI-BALL GLASS TOP WITH TONIC .OZ. SWEET & SOUR MIX SERVE OVER ICE GRAPE CRUSH MELON BALL FILL COCKTAIL GLASS WITH ICE ADD 3. RASPBERRY ROYALE 1 OZ. 4 OZ. GARNISH WITH LIME CHI CHI 2 OZ KLIR 2 OZ GINO'S P.

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

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

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

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

drain on paper towels. Quick Dijon Dipping Sauce (Makes about 1 cup) ½ cup Coco Real® Cream of Coconut ½ cup Dijon-style mustard In small bowl. TOP WITH WHIPPED CREAM AND CINNAMON 2 OZ. RASPBERRY ROYALE FILL CUP WITH HOT COFFEE. Chill to blend flavors. Stir in lemon juice. peeled and deveined 2 cups unsifted flour 2¼ teaspoons baking powder 1 teaspoon salt ¾ teaspoon baking soda 1/3 cup lemon juice 1 (15-ounce) can Coco Real® Cream of Coconut 1 (3 ½-ounce) can flaked coconut Corn or peanut oil Pat shrimp dry. Serve with fresh fruit. combine ingredients. softened ½ cup Coco Real® Cream of Coconut 3 tablespoons Lime Juice In small mixer bowl. mix well. PREMIUM BLEND TRIPLE SEC 1 OZ.7-ounce) package Italian salad dressing mix In small jar with tight-fitting lid or bowl. 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 . Fry in hot oil until golden brown. Refrigerate leftovers. Serve with your favorite appetizers. TOP WITH WHIPPED CREAM AND CINNAMON COCO REAL . beat ingredients until fluffy. fruit salads or with coleslaw. In large bowl.CAFFE' BERRY BERRY 2 OZ. Refrigerate leftovers. Serve with dipping sauces. Serve with tossed green salads. combine remaining 1½ cups flour. Premium Blend Rhumbero 1 cup ice Mix in blender until smooth. Refrigerate leftovers. Refrigerate leftovers. coat with ½ cup flour. Coconut Lime Dip (Makes about 2 cups) 2 (8-ounce) packages cream cheese. Stir before serving. PREMIUM BLEND CAFFE' ROYALE FILL CUP WITH HOT COFFEE. cream of coconut and flaked coconut. Coconut Shrimp (Makes 4 to 6 servings) 2 pounds medium raw shrimp. Zesty Coconut Cream Dressing/Dipping sauce (Makes about ¾ cups) ½ cup Coco Real® Cream of Coconut ¼ cup cider vinegar 1 (0. mix well.CREAM OF COCONUT Piña Colada 2 ounces Coco Real® Cream of Coconut 2 ounces Pineapple Juice 1½ ounces Rum or 3oz. Dip shrimp into batter. mix well. combine ingredients. salt and baking soda. baking powder.

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

• 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.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 1.1.The basics 1. Tips and Tricks 1. Pepper #3 Sex on the Boat Purple Hooters Red Headed Slut VFO . Dr.2.1. Cocktails .Vodka Frosted Orange Seabreeze Alabama Slammer #2 Flaming Dr.1. M.2.1. The basics 1. Calculate your blood alcohol level 5. Equipment 2.3. Making liqueurs 5. Setting up a bar 4. General Drink Recipes 4.#57 #58 #59 #60 #61 #62 #63 #64 #65 #66 #67 #68 #69 #70 #71 #72 #73 #74 #75 #76 #77 #78 #79 #80 #81 #82 #83 #84 #85 #86 #87 #88 #89 #90 #91 #92 #93 #94 #95 #96 #97 #98 #99 #100 Caribou Lou Malibu & Orange Juice Amaretto Roller Tequila Shot Blind White Russian Alien Secretion Harvey Wallbanger Caipirinha Traditional Beam and Coke Purple Hooter Shooter Amaretto Stone Sour Blue Hawaii Junebug Madras Sicilian Kiss #2 Purple Mother Fucker Brokendown Golfcart Thug Passion Bit 'O Honey Malibu and Cranberry Broken Down Golf Carts Flaming Dr.2. The inevitable 5. Just for fun . Bibe's Anti-Hangover Tips 6. Recipes 4.4. Mixing terms 1. I.

so if you use an American shaker. One is often often made of glass. It is. Cocktails usually consist of three different 'classes' of ingredients. Later. It is up to you to decide exactly what your cocktail equipment should be. some sort of wine is being used as a base. cocktail sticks. as well: Ice bucket. Most cocktails are also decorated in some way. through which the shaken cocktail is poured. (see section below).3. the bartenders. usually with fruit slices.2. is added to enhance the taste of the base. the United States being the main exception. A European cocktail shaker is usually made out of metal. using a separate strainer is a good idea. wine. • The second. The last few years.2. started to mix the spirits with various fruit juices and other flavorings to make it more palatable. The standard measurements of a jigger can vary widely. whiskey. jugs. the special flavoring. various fruit juices. or glass with a metal top. such as knives. consist of two cones about the same size. serviettes and cloths. corkscrews. A collection of drinking games 6. These cones are held together to form a closed container. or tequila. I will use a standard jigger of 30ml (appx. is added to bring out the aroma of the base and to modify its taste. Toasts around the World Cocktails – The basics What is a Cocktail? Drinks akin to cocktails first appeared sometime during the 16th century. as we know and use the term. Gravity Chart 3. and the other is metallic.3. depending on where you are. or even eggs or cream. Equipment Many different contraptions are manufactured for the making of cocktails. etc. Jiggers are most often made of metal. the cocktail lost its popularity most places. however. when producing and imbibing of alcohol was made illegal. Most American shakers do not have built-in strainers.5. Measures.1. In addition to the equipment mentioned above. also known as jiggers. etc. Thus. and still others are totally and utterly useless. the cocktail has reclaimed lost ground everywhere. toothpicks. A Liquor Story 6.3. like vodka. You will also need stirrers (also known as swizzle sticks). especially in southern Europe and other places that are full of tourists. but some things are essential.2.1. some can be definitely nice to have. chopping board. Blue Curacao. however. accommodating as always. but cocktails. fitted with a top which closes tightly around the upper edges of the container. you will find that things like these are nice to have.2. You should also have access to ordinary kitchenware. etc. • The third. a container which holds about half a liter. electric blender. straws. and others. Absinthe FAQ 6. mint twigs. basically. • The first. The History of the Cocktail Shaker 3. First out of the essentials is the cocktail shaker. Common special flavorings include Grenadine. is most often some sort of spirit. Punch Garnish 3.6. Occasionally. American shakers. was the prohibition. The ingredients 3. There are two basic types of shakers available. bowls.4. Some of these are useful. 1 fl oz). This top also has a smaller top. orange peel. such as in many punches. As good as all spirits available was of a rather dubious quality and tasted accordingly. and often also adds the color to the cocktail. Glassware 2. The reason the cocktail made it big in the happy '20ies. as well. The main flavoring is often such as Vermouth. In the recipes in the following articles. the base. . usually fitted with a built-in strainer. the main flavoring. but glass jiggers are common. was first introduced by American bartenders in the 1920ies. are also essential. Stocking your bar 3. and the shaken cocktail is poured from either one. Beer and beer terminology 3. Coffee and caffeine 3.

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

salt. of liquor is equal to 1 count. lowball. Tips and Tricks • • • • • • • 1/2 oz. fill shaker half-full of ice. Always keep fruit juices and other mixers refrigerated.1002.1003" as you are pouring. In addition to this.. Always pour liquor in before the mixer. Straws should not be reused.g. The traditional cocktail garnish is. add more ice as you are blending. slices of fruit. use small drops of food coloring in the powder. whatever the type. For a more colorful frosting. not frozen. fill glass two-thirds full of ice before adding liquor. of liquor. and other shaken or stirred drinks. frosting is a 'standard' decoration. In fruit drinks. on the rim of the glass. To make blended drinks. just so that it lines the top of the rim. If necessary. or any other fine powder. To make highballs. can also be used. These are used in just about any kind of cocktail. the red Maraschino cherries. always use fresh fruit.. assuming you are using a pourer on your bottles. first fill blender half-full of ice. For lowball. used for spearing slices of fruit. There are several ways to frost glasses. To measure 1 1/2 oz. Do not stir drinks containing carbonated mixers.. such as the Margarita. strips of orange or lemon peel. and are now also available in green. cherries. Frosting leaves an edge of sugar. etc. Bar terms . With some cocktails. then submerge the rim in sugar or salt (or any other powder). you should be able to do it by eye. e. strawberry margaritas. count "1001. and just about anything else you care to decorate your cocktails with. substituting vanilla ice cream for the light cream. mint twigs.Cocktail sticks are. To make cocktails. Most shaken drinks which contain light cream can also be made as blended drinks. cocoa. however. Straws are also essential and go well with highballs. fill the glass about half-full of ice before pouring drink. yellow and blue. One often used method of decorating cocktails is that which is called frosting. and one of the most frequently used of them is this: Rub the rim of the glass with a slice of orange or lemon. After a while. Other methods use egg white or other substances for 'gluing' the powder to the glass..

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

4635 deciliters 1 gallon (gal) = 3. both long and short ones Cocktail picks Sugar and salt (for coating rim of glasses) You will have to buy new supplies of the following equipment regularly.573 milliliters = appx. but an electric crusher it a whole lot easier than using a .1 fifth 1 gallon (gal) = 25.0 oz = 32. • Ice crusher. you will need quite a lot of equipment.8 oz 1750 ml = 59. Additional equipment In addition you may wish to buy some other equipment to make things a bit easier and to be able to make additional drinks.6 ounces (1/5 gallon) = 128 ounces Metric Conversions 1 fluid ounce (oz) = 29. preferably electric You can crush ice manually. The following is a list of basic bar equipment you should have in your bar to allow you to make most drinks. 3 centiliters (cl) 1 quart (qt) = 9.0 oz 200 ml = 6.5 oz 500 ml = 17.0 oz => => => => => 2.0 oz = 64.0 oz = 8.1 oz Other Measurements Fifth Pint (pt) Half-Pint Half-Gallon Quart English = 4/5 Quart = 1/5 Gal.7 oz 1000 ml = 34.6 oz = 1/2 Quart = 16. • • • • • • • • • • • • • • • • • • • • 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. = 25. Equipment Setting up a bar Basic set of tools When setting up a bar. 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.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.

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

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

A Collins glass is often used for: • • • • • Soft drinks Alcoholic Juice drinks Collins Sours Bloody marys Cordial glass Highball glass Normal size: 8 oz. A Highball glass is often used for: • • Bourbon/ginger White Russian Hurricane glass .Cocktail glass Normal size: 6 oz. 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 .10 oz.Irish coffee cup Normal size: 8 1/2 oz. Used for almost any hot drink. Also called an Irish coffee glass. Margarita/Coupette glass Old-fashioned glass Normal size: 8 .

Other sizes are "short shot" glasses or "pony shots" which are 1 ounce.Punch bowl Red wine glass Normal size: 8 oz. A Sherry glass is often used for: • • • Liqueur Layered shooter Port Shot glass Normal size: 1. • • Wine Champagne A Red wine glass is often used for: Sherry glass Normal size: 2 oz. Whiskey sour glass .5 oz.

traditional shapes. This is a tall wine glass. as well as." for example. the bartender's shaker as we know it today had become a standard tool of the trade. Many of these shapes were not entirely capricious. he held the two together and shook "for a bit of a show. liberated more by this act and smoking in public than by their new voting rights. had long served as a symbol for tavern signs. 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. People who had never tasted a cocktail before were knocking on speakeasy doors. Finding that the smaller mouth of one container fit into another. and from Germany zeppelin and aeroplane shakers." At the turn of the century. invented by an innkeeper when pouring a drink back and forth to mix. By the late 1800s. or "cock of the walk. A White wine glass is often used for: • • • • • • • White wine (of course) Frozen drink Ice cream drink Tropical drink Mimosa Daquiri Margarita The History of the Cocktail Shaker Antecedents of the cocktail shaker can be traced to 7000 BC in South America where the jar gourd was valued for its use as a closed container. The outlaw culture had a powerful pull. A forerunner of the cocktail? Well. The Great War was over and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest for pleasure. 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. There were rooster. The penguin with its natural "tuxedo" symbolized the good life. The mixed drink and cocktail shaker was powered by Prohibition. 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.and penguin-shaped shakers. and Zanzibar. The rooster. The International Silver Company produced shakers in the form of the Boston Lighthouse and golf bags. New York City hotels were serving the English custom of 5 o'clock tea and it was a short leap to the 5 o'clock cocktail hour with shakers manufactured for home use looking very much like teapots. served to Montezuma with much reverence. Fox Trot. Flappers with one foot on the brass rail ordered their choice of drinks with names like Between the Sheets. frothy and foaming from a golden cylinder. . archaeologists have yet to find a hieroglyphic list of cocktail recipes inside the Great Pyramid of Cheops.White wine glass Normal size: 12 1/2 oz. Ancient Egyptians in 3500 BC knew that adding spices to their grain fermentations before serving made them more palatable.

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

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

• • • • • • • • • • • • • • • • 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 . salt and pepper.

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

Higher values indicate a heavier liquor.Ideal for re-vamping traditional old favourites . Based on fine. The technique is simple. also known as a Pousse Cafe.97 Southern Comfort is a peach flavored bourbon liqueur. and the lighter ones are layered carefully on top with the lightest one on top. Exactly how Tuaca is made remains in the hills of Tuscany with Tuoni and Canepa . as Tuaca provides a distinct foundation for a comprehensive range of cocktails .and named it Tuaca. legend has it that Lorenzo De Medici created an exquisite amber liqueur that became a favourite among 16th century Italian nobility. along with their Specific Gravity that is the weight of the liquor relative to water. with an exhilarating blend of vanilla and orange.it is their 500-year-old secret. you'll need to know which ingredients are heavier than the others. the heaviest liquor is poured into the glass first.98 Water 1. Missouri. It is available as both 100 proof (50 percent alcohol) and 76 proof (38 percent alcohol). This table list some common liquors. It was not until 1938 that Tuscan Brothers-in-law Geatano Tuoni and Giorgio Canepa re-discovered this centuries old recipe made it even more desirable . Tuaca 0. However. cask-aged brandy. Tuaca has an intriguingly fruity flavour and a heavenly amber glow. 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.00 White . Louis. It's also the barman's dream. Enjoy Tuaca as a straight shot or a slammer. irresistible and uniquely different.Gravity Chart When making layered drinks.-and perfect for creating his own signature drinks. produced in St. It is smooth. Name Gravity Color Southern Comfort 0.

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

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

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

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

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

green and white (clear). 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 anise. Cherry liqueur 1. the white variant is usually the correct to use. All variants have the same flavor. giving it an unique taste. There is no noticeable flavor difference between the two. Galliano. It come in two versions. vanilla pods.12 White Strawberry liqueur 1. also known as Liquore Galliano.12 Red Parfrait d'Amour 1. Parfait d'Amour. flowers and spices. Crème de Menthe is a very sweet mint flavored liqueur.Usually served straight. or just Parfait Amour. When a recipe calls for creme de menthe. the white variant is usually the correct to use.13 Violet Coffee liqueur Crème de Banane 1. green (Green Curaçao) or left clear (White Curaçao).In English the name Parfait Amour means 'Perfect Love'. on the rocks or used as a mixer. It's aromas and flavours are obtained from Curaçao orange peel.14 Dark brown Yellow . yellow Italian herbal liqueur. green and white (clear). When a recipe calls for creme de menthe. Blue and green Curaçao are often used to provide color to mixed drinks. blue (Blue Curaçao). There is no noticeable flavor difference between the two.14 1. It is flavored with various herbs. with small variations in bitterness. Blue Curacao 1. almonds and rose petals.12 Dark red Galliano 1.12 Green White Crème de Menthe 1.11 Blue Curaçao can be colored orange (known as Orange Curaçao or only Curaçao). Crème de Menthe is a very sweet mint flavored liqueur. and a subtle hint of vanilla. licorice and vanilla.11 Golden yellow Green Crème de Menthe 1. It come in two versions. is a sweet. is a violet liqueur with a delicate and soft flavour of rose petals and orange.

17 1. first produced by monks in France as a cure for snakebites. black currant-flavored liqueur. jaundice. white wine. It is different from chocolate liqueur. often scented with vanilla. White Crème de Cacao 1. It exists in two different variations: Dark crème de cacao is dark brown. colorless form of the same liqueur. or soda water. It exists in two different variations: Dark crème de cacao is dark brown. while White crème de cacao is a clear. which is usually sweeter and more syrupy.18 Beer .17 Bright red White Crème de cassis is a blood-red. Crème de Cassis 1.16 1. often scented with vanilla. If a recipe calls for just crème de cacao.14 White Dark brown Kahlua 1.15 Kahlua is a Mexican coffee liqueur with herbs and vanilla. It is different from chocolate liqueur. which is usually sweeter and more syrupy. the white variant is usually the correct to use. Crème de cacao is a cacao (chocolate bean) flavored liqueur. If a recipe calls for just crème de cacao. the white variant is usually the correct to use. but is most commonly mixed with just vermouth.flavored liqueur. It dates back to the 16th century. This cordial works well in pousse-cafés and some cocktails. while White crème de cacao is a clear. colorless form of the same liqueur. Crème de Almond Crème de Noyaux Anisette 1. sweet. and wretchedness.

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

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

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

cup) Brewed. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola MILLIGRAMS CAFFEINE (12-oz. harmonious in body. others are looking for a hot cup to enjoy before bedtime. offering a unity in diversity which few straight coffees can match. the information here is verbatim. US. glass) Cocoa beverage (5-oz. Modulo typos. acidity and aroma. percolator Instant Decaffeinated. you can call them at 1-800-445-3428 (USA). we blend according to taste. Starbucks is here to ensure that these deserving souls are not condemned to drink the thin. to "extend" the blend along with their profit margins.off Central American acidity with Indonesian smoothness. drip method Brewed. At Starbucks.) Baker's chocolate (1 oz. at its best. brewed Decaffeinated. If you want a copy of this brochure. The coffee information is reproduced from a brochure available at Starbucks. brands Brewed.) Dark chocolate. cup) Chocolate milk beverage (8 oz. except a long description of the >30 types of coffees you can buy from Starbucks is left out. semi sweet (1 oz. is high art. both in water and traditional processes. cup) Brewed. as well.6 45. Caffeine in various beverages BEVERAGE Coffee (5-oz. in regular and dark roasts. or spice up a delicate varietal with the tang of a dark roast. Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and availability. Whatever the reason. Blending. serving) 58.) Milk chocolate (1 oz.8 46.4 . Some find the effects of too much caffeine unpleasant.) 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.S. instant Tea (5-oz. Some roasters use the opportunity to dump low-grade filler coffees into the mix.8 45. or one of three others they have put out for coffee education. major U.8 54.6 44. flavorless decaffeinated blends sold in supermarkets.) Chocolate-flavored syrup (1 oz.0 52. imported brands Instant Iced (12-oz. seeking an overall flavor that is greater than the sum of its parts. using premium quality beans to create a balanced brew. We are proud to offer a complete selection.

How much fat can one lump of sugar slap on your thighs? -. Also. If looking blankly at someone.6 38. However the proper companion is important. or at least stirs up the sediments. Companionship is the most overlooked part of drinking coffee. or if being looked blankly over a mug bothers either of you. The spoon should be tapped lightly on the rim of the mug.2 30. .0 1.0 36.4 40.6 39. brown colored water does not coffee make. The main reason that styrofoam and plastic just don't feel right. Talking limits one's ability to savor the moment and the brew. and which is generally made towards you so that over-ambition at this stage will slop coffee on you and not your companion.4 36. the cross-stroke. if not the ONLY thing consumed. Spoon will leave a stain where ever you place it.0 31.8 39. At its finest coffee is never consumed alone. almost like melted.Shasta Cherry Cola Shasta Diet Cola Mr. Over ambition at this stage will cause spillage over the side-.coffee should be smooth. Stirring occurs in very distinct stages. with follows a chord form one side of the mug to the other. Finally the removal. two or three times to knock off any large drops. But this does not mean it should taste like kerosene -.something to avoid and to caution beginners of.2 Coffee and caffeine Coffee Introduction Coffee should never be merely the beverage at a meal. do not drink coffee together. sugar should always be used to sweeten -. They should not talk too much. If silences are embarrassing between you and someone.4 44. Hot. Nor will decaffeinated coffee ever hack it. 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. and more importantly.they are COMPLETELY INCOMPATIBLE experiences. Pepper Diet Dr.use the real stuff. PIBB Dr. Next. unsweetened chocolate. Coffee should be strong. passing roughly through the mug's geometric center.never some artificial placebo. because deep down you know nothing tastes the same. and so that stirring may properly take place without spillage. so place it accordingly. nor require that you talk too much. There is no such thing as good instant coffee.4 38. Never drink coffee with someone drinking tea -. though not preferred. The mug must be large so that you do not need to refill it too frequently.0 36. do not drink coffee with them. The odd doughnut or slice of cheesecake is allowed. Coffee should be the center of any sit-down.0 36. that must be larger than a dixie cup. That cross-stroke creates random eddies in the coffee and effect proper mixing of the cream or sugar. DO NOT lick spoon to remove final drops.4 38. First a rotary swirling which makes the coffee form a small whirlpool and dip slightly in the center. Coffee must be drank from a porcelain mug.0 36. your spoon (which must be metal) will not "clink" properly through the various stages of stirring unless porcelain is used.

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

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

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

8 39.4 38. PIBB Dr.8 45.8 54.0 36. glass) Cocoa beverage (5-oz.6 45. serving) 58.) Dark chocolate.) 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.6 39.6 44.8 46.4 38.) Chocolate-flavored syrup (1 oz.) Baker's chocolate (1 oz. cup) Chocolate milk beverage (8 oz.2 A few words about making liqueurs .4 44.0 52.4 40. 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. PIBB Mountain Dew Mello Yello TAB Coca-Cola Diet Coke Shasta Cola Shasta Cherry Cola Shasta Diet Cola Mr.0 36.0 36.0 31.0 1.2 30.4 44.6 38.0 36. semi sweet (1 oz.Iced (12-oz.4 36. Pepper Diet Dr.) Milk chocolate (1 oz.

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

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

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

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

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

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