The names of the beverages are determined by the source of the material fermented: Source Name of fermented Name

of distilled beverage beverage grain beer, ale, sake ( rice) whiskey (also spelled whisky) juice of fruits, other than apples or pears wine (most commonly from brandy, grappa (Italy), trester grapes) (Germany) juice of apples ( hard ) cider applejack (or apple brandy), !alvados juice of pears perry, or pear cider pear brandy juice of sugarcane, or molasses basi, betsa"betsa (regional) rum, cachatd# juice of agave pul$ue te$uila, me%cal juice of plums plum wine slivovit% honey mead 'Alcoholic beverages& are drinks containing ethanol, popularly called alcohol'

Types of alcoholic beverages

(lcoholic beverages include low"alcohol"content beverages produced by fermentation of sugar" or starch" containing products, and high"alcohol"content beverages produced by distillation of the low"alcohol" content beverages' )ometimes, the alcohol content of low"alcohol"content beverages is increased by adding distilled product, particularly in the case of wines' )uch fortified wines include *ort wine and )herry'

Applejack
'Applejack& is an alcoholic beverage' It is made by distilling or concentrating fermented apple juice: cider or hard cider (the name varies)' The result is a more potent alcoholic beverage at about +, to -, proof, or ., to /, percent alcohol' It has a slightly sweet and appley taste' The aroma usually smells of apples' (pplejack was a common beverage in (merican colonial times' Its name is derived from the process of &jacking& by which the drink was often produced' The method involves using cold temperatures to separate the water and alcohol in a fermented mi0ture, by taking advantage of their difference in free%ing points' The water free%es into ice and is strained out of the mi0ture, while the ethyl alcohol remains li$uid, resulting in a progressively higher alcohol concentration'

Beer
( 'beer& is any of a variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources' The production of beer and some other alcoholic beverages is often called brewing' 1istorically, beer was known to the )umerians, 2gyptians, and 3esopotamians, and dates back at least as far as /,,,, 4!' 4ecause the ingredients used to make beer differ from place to place, beer characteristics (type, taste, and color) vary widely' Ingredients Typically, beers are made from water, malted barley, hops, fermented by yeast' The addition of other flavorings or sources of sugar is not uncommon' 4ecause beer is composed mainly of water, the source of the water and its characteristics have an important effect on the character of the beer' 3any beer styles were influenced or even determined by the characteristics of the water in the region' (mong malts, barley malt is the most often and widely used owing to its high en%yme content but other malted and unmalted grains are widely used, including wheat, rice, mai%e, oats, and rye' 1ops are a relatively recent addition to beer, having been introduced only a few hundred years ago' They contribute a bitterness that balances the sweetness of the malt and have a mild antibiotic effect that favors the activity of brewer&s yeast over less desirable organisms' 5east, in a process called fermentation, metaboli%e the sugars e0tracted from the grains, producing many compounds including alcohol and carbon

dio0ide' 6o%ens of strains of natural or cultured yeasts are used by brewers, roughly sorted into three kinds: ale or top"fermenting, lager or bottom fermenting, and wild yeasts' ( pint (or half litre) of beer typically contains about two units of alcohol, although alcohol content can vary significantly with style and brewer'

History 77 Image:4elgium"4eer'jpg8thumbnail89:,p08right84eer in a 4ru0elles bar ;; (lmost any sugar or starch" containing food can naturally undergo fermentation, and so it is likely that beer"like beverages were independently invented in cultures throughout the world' In 3esopotamia, the oldest evidence of beer is on a +,,,"year old )umerian tablet which shows people drinking a beverage through reed straws from a communal bowl' 4eer is also mentioned in the 2pic of Gilgamesh, and a .:,,"year old )umerian poem honoring the brewing goddess <inkasi contains the oldest surviving beer recipe, describing the production of beer from barley via bread' 4eer became vital to all the grain"growing civili%ations of classical anti$uity, especially in 2gypt and 3esopotamia' The 4abylonian !ode of 1ammurabi re$uired that tavern"keepers who diluted or overcharged for beer should be put to death' 4eer was important to early =omans, but during =epublican times wine displaced beer as the preferred alcoholic beverage, and beer became considered a beverage fit only for barbarians' Tacitus wrote disparagingly of the beer brewed by the Germanic peoples of his day' In )lavic languages, beer is called pivo , from the verb piti " to drink' )o, pivo could be translated to 2nglish as the drink ' The >alevala, collected in written form in the 9:th century but based on oral traditions many centuries old, contains more lines about the origin of brewing than are devoted to the origin of man' 3ost beers until relatively recent times were what we would now call ales' ?agers were discovered by accident in the si0teenth century when beer was stored in cool caverns for long periods@ they have since largely outpaced ales in volume' ()ee below for the distinction') The use of 1ops for bittering and preservation is a medieval addition' 1ops were cultivated in Arance as early as the -,,s' The oldest surviving written record of the use of hops in beer is in 9,+B by (bbess 1ildegarde of 4ingen: If one intends to make beer from oats, it is prepared with hops' In 9Cth century 2ngland, an unhopped beer would have been known as an ale, while the use of hops would make it a beer' 1opped beer was imported to 2ngland (from the <etherlands) as early as 9/,, in Dinchester and hops were being planted on the island by 9/E-' The 4rewers !ompany of ?ondon went so far as to state no hops, herbs, or other like thing be put into any ale or li$uore wherof ale shall be made""but only li$uor, malt, and yeast' 1owever, by the 9+th century, ale had come to refer to any strong beer, and all ale and beer were hopped' Types of beer There are many different types of beers' ( comprehensive description of beer styles can be found at the website of the 4eer Fudge !ertification *rogram'
Lager

?agers are probably the most common type of beer consumed' They are of !entral 2uropean G German origin, taking their name from the German lagern ( to store )' 4ottom"fermented, they were traditionally stored at a low temperature for weeks or months, clearing, ac$uiring mellowness, and becoming charged with carbon dio0ide' These days, with improved fermentation control, most lager breweries use only short periods of cold storage (9 " . weeks)' (lthough many styles of lager e0ist, most of the lager produced is light in colour, high in carbonation with a mild hop flavour and an alcohol content of ."+H by volume' )tyles of lager include: ,I 4ock 9I 1elles EI 6ry beer .I 20port /I 3n (only made for bavarian Jktoberfest)

CI *ilsener +I )chwar%bier
Ale

Top"fermented beers, particularly popular in Great 4ritain and Ireland, include mild, bitter, pale ale, porter, and stout' Top"fermented beers tend to be more flavorsome, including a variety of grain flavors and fermentation flavors@ they have also lower carbonation and are fermented and ideally served at a higher temperature than lager' )tylistic differences among top"fermented beers are decidedly more varied than those found among bottom"fermented beers and many beer styles are difficult to categori%e' !alifornia !ommon beer, for e0ample, is produced using a lager yeast at ale temperatures' Dheat beers are often produced using an ale yeast and then lagered, sometimes with a lager yeast)' ?ambics employ wild yeasts and bacteria, naturally"occurring in the *ayottenland region of 4elgium' Jther e0amples of ale include stock ale and old ale' =eal ale is a term for beers produced using traditional methods, and without pasteuri%ation'
ther

BI Dheat beer, including hefewei%en -I 4arleywine :I )ake

<orth (merican beers are listed below' Beer and nationality Australia It is a common misconception that (ustralians drink Aosters' This is untrue " it is a joke among (ustralians that Aosters was so bad that we decide to e0port that one and keep the rest' (ustralians are divided over their beer by their state@ Kueenslanders love their LLLL@ )outh (ustralians drink !oopers@ in <ew )outh Dales they drink Tooheys@ Mictorians prefer a M4@ Destern (ustralians drink )wan beer@ and Tasmanians are further divided@ those in the north drink 4oags, and those in the sound drink !ascade' (lthough it is generally $uite difficult to tell an (ustralian that there is any other beer than his home state&s beer, other popular brews are 1ahn and !rown' *articularly in the trendier areas of the major cities, specialty brews, including a wide variety of ales, some by new divisions of the major brewers and some by new microbreweries, are beginning to become popular, as are some foriegn beers' Belgium ?ike other nationalities, 4elgians pride themselves on their rich beer culture' There are over 9C,, kinds of 4elgian beer (including label beer) among which )tella (rtois, (lken 3aes, Fupiler, 6elirium Tremens (brand), 6uvel and >wak are some of the best known' It is often said (particularly by 4elgians) that the 4elgian beers are particularly e0cellent' 4elgium is the only country that has Trappist beer' 20ternal link: 4eers of 4elgium' Britain Jne common stereotype of the 4ritish (and indeed most residents of the 4ritish Isles) concerns their love of warm beer ' In fact, their beer is usually served around 9E degrees celsius " not as cool as most cold drinks, but still cool enough to be refreshing' 3odern"day pubs keep their beer constantly at this temperature, but originally beer would be served at the temperature of the cellar in which it was stored' *roponents of 4ritish beer say that it relies on subtler flavours than that of other nations, and these are brought out by serving it at a temperature that would make other beers seem harsh' Dhere harsher flavours do e0ist in beer (most notably in those brewed in 5orkshire), these are traditionally mitigated by serving the beer through a hand pump fitted with a sparkler, a device that mi0es air with the beer, o0idising it slightly and softening the flavour' <owadays, only real ale tends to be served via a hand pump, not a typical way for mass"produced beers to be served " it is common to find the latter sold in bottles or drawn from a carbon dio0ide"driven tap' =eal (le is championed by the !ampaign for =eal (le' !anada !anada has a long history of beer production and consumption as the cold climate provides ideal conditions

for brewing' It is well known for its two large commercial breweries, 3olson and ?abatt, and also for its large number of smaller companies' In addition, the popular )!TM character, 4ob and 6oug 3c>en%ie, are famous !anadian characters who as associated for their love of beer as !heech and !hong are for marijuana !"ech #epublic The *ilsener style of beer originated in the town of *l%en in 4ohemia, and the !%echs make many well known and well regarded beers of this style, including the original 4udweiser' The !%echs have the highest per capita consumption of beer' $stonia and %inland 4oth of these countries are known for their traditional )ahti, which is a beer made from rye or oat malts that are filtered through straws and juniper twigs' (ccording to beerhunter 3ichael Fackson, it is by far the oldest continuous living tradition of beer making, representing nothing less than a direct link with 4abylonian beer"making methods' %rance (lthough Arench market is dominated by industrial breweries the <ordG*as"de"!alais possesses a strong brewing traditions, which it shares with its 4elgian neighbor across the border' (lsace, has also a strong tradition in brewing beer with bottom fermenting yeasts in German style' &ermany Dith a e0tremely strong beer"oriented culture, the German market is a bit sheltered from the rest of the world beer market by the German brewers adherance to the ' Reinheitsgebot& dating from 9C9+, according to which the only allowed ingredients of beer are Dasser ( water), 1opfen ( hops) und (Gersten")3al% (barley" malt) ' Through this agreement (which was law up to 9:--), beers from Germany tend to have a good reputation for their $uality'The Germans are slightly behind the !%echs in their per capita consumption of beer' There is a variety of different styles of German beer, such as Dei%en (fermented yeast beer), >h (oberges beer from the cologne region), (lt (a dark beer drunk around 6ldorf and 6ortmund), *ilsner, 20port (a milder version of *ilsner) and 4ockbier (a dark strong beer)' The alcohol content usually is between /'BH and C'/H for most traditional brews' 4ockbier or 6oppelbock (double 4ockbier) however can have an alcohol content of up to 9EH' 4ockbier season is during Fune and Fuly and a lot of local 4ockbier festivals are typically held in the south of Germany' The 3unich Jktoberfest is very beer"oriented' India In various parts of north"eastern India, rice beer is $uite popular' )everal festivals feature this nutritious, $uite into0icating, drink as part of the celebrations' The rice is fermented in vats that are sometimes buried underground' It is $uite popular, and not only with humankind' 2lephants are known to attack villages, with the primary agenda of raiding these vats and having a good time generally' Ireland Ireland is best known for stout, of which Guinness is the largest selling and most widely distributed brand' Guinness also make the most widely distributed Irish lager " 1arp' It is recommended that Guinness be served after being poured, waiting for three minutes and then topped"up' (long with Guinness there is also 3urphy&s, !affrey&s and 4eamish' 'apan 4eer is the most favored alcoholic drink in Fapan' It was introduced in early 3eiji"era from Germany' 3ajor makers are (sahi, >irin, and )apporo while small local breweries supply distinct tasting beers' ?ager beers are most common but beers made with lower grain contents called 1appoushu (sparkling alcoholic drink) have captured a large part of the market as ta0 is lower on these products' 6rinking beer with salted boiled beans, edamame, is known as a favorite summer pasttime for adults' (oland 4eer has always been e0tremely important for *oles' Jne *olish ruler, encouraged by the *ope to take part

in a crusade, refused because, as he wrote to the *ope, the holy land has no beer' Traditional *olish beer is usually pilsener, lager or porter' The most popular *olish brands are ywiec, 24, ?ech, ?e%ajsk, and Tyskie' 9,I *olish brands of beer #omania The =omanian beer is known in !entral and 2astern 2urope for its taste and little price' Nrsus is the king of the romanian beer from 9-B: (a brand of )outh (frican 4reweries)' Jther traditional romanian beer brands are Timisoreana, 4ucegi and <eumarkt' Serbia and )ontenegro see 4eer in )erbia and 3ontenegro *nited States The N)( has always been a beer"drinking nation' The diary of Dilliam 4radford records that the 3ayflower made landfall at *lymouth =ock under duress: De could not now take much time for further search'''our victuals being much spent, especially our beer' The brewing traditions of 2ngland and the <etherlands (as brought to <ew 5ork) ensured that the colonies would be dominated by beer drinking and not the imbibing of wine' Np until the middle of the 9:th century, ales dominated (merican brewing' This changed as the lager styles, brought by German immigrants, turned out to be more profitable for large"scale manufacturing and shipping' <ames such as 3iller, *abst, and )chlit% became known through the breweries they founded or ac$uired, and many others followed' The lager brewed by these companies was not the e0tremely weak and mild lager now associated with modern N) megabreweries' This (merican pilsner was a significantly stronger beer, both in flavor and alcohol, that was designed to meet the appetites of both native (mericans and central 2uropean immigrants' (ll of this came to a halt when *rohibition was imposed' Jnly a few of the largest breweries were able to stay in business "" by manufacturing malt syrup or other non"alcohol grain products' *roduction and shipping of alcohol was largely confined to illegal operations, which could deliver potent li$uors "" smuggled rum and domestic moonshine "" more efficiently and safely than bulkier products such as beer' Aor more than fifty years after the end of *rohibition, the Nnited )tates beer market was heavily dominated by large commercial breweries, producing beers more noted for their uniformity than for any particular flavor' 4eers such as those made by (nheuser"4usch and !oors followed a restricted pilsner style, with large"scale industrial processes and the use of low"cost ingredients (such as rice and corn)' The dominance of the so"called macrobrew led to an international stereotype of (merican beer as poor in $uality and flavor@ one famous 4ritish joke holds that (merican beer is like making love in a canoe: it&s fucking close to water' 1owever, since the resurgence of the commercial craft brewing industry in the 9:-,s, the Nnited )tates now features many beers, offered by over 9C,, brewpubs, microbreweries, and regional brewers such as (nchor ()an Arancisco) and )amuel (dams (4oston)' Dhile in volume, the macrobrews still dominate, smaller producers brew in a variety of styles influenced by local sources of hops and other ingredients as well as by various 2uropean traditions' The (ssociation of 4rewers has identified the following styles of <orth (merican origin: 99I (merican"style pale ale 9EI (merican"style strong pale ale 9.I Imperial or double India pale ale 9/I (merican"style amberGred ale 9CI !alifornia !ommon beer 9+I Imperial or double red ale 9BI Golden or blonde ale 9-I (merican"style brown ale 9:I (merican lager E,I (merican"style light lager

(merican"style light amber lager (merican"style pilsener 6ry lager (merican ice lager (merican malt li$uor (merican"style 3nGJktoberfest (merican dark lager The success of the commercial craft brewing industry has led the large breweries to invest in smaller breweries such as Didmer, and to develop more comple0 beers of their own' #elated drinks 4eers, and similar beverages made from raw materials other than barley, include: E-I hundreds of local (frican drinks made from millet E:I sorghum, and other available starch crops .,I Ainnish sahti .9I =ussianG Nkrainian kvass .EI !hinese samshu ..I >orean suk, ./I Fapanese sake, all brewed from rice .CI pul$ue, an indigenous 3e0ican beer made from the fermented sap of the agave plant .+I chicha, a (ndean beverage made from germinated mai%e' Bre+ing industry

E9I EEI E.I E/I ECI E+I EBI

.BI .-I .:I /,I /EI /.I

(nheuser"4usch ( )t' ?ouis) Interbrew ( 4elgium) 1eineken ( <etherlands) )(43iller (formerly )outh (frican 4reweries) /9I 3iller 4rewing !arlsberg )wedish brewing industry

Ale
'Ale& is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley' The closest thing to traditional ale available currently is =eal ale, but in 2ngland, ale is nowadays practically synonymous with beer ' (t one time, it was brewed without hops, but this has not been the case for at least /,, years' (les are brewed with top"fermenting yeasts at temperatures from 9C to EC deg ! for shorter periods and warmer temperature than lager' Generally they are higher in alcohol, more robust and comple0 than lagers' (les are also usually served at higher temperatures than lagers' 4efore the introduction of hops into 2ngland from the <etherlands in the 9Cth century the name ale was e0clusively applied to unhopped fermented beverages, the term beer being gradually introduced to describe a brew with an infusion of hops' This distinction does not apply at the present time' In former times the Delsh and )cots had two distinct kinds of ale, called common and spiced ales, the relative values of which (compared to mead) were appraised by law in the following terms: :If a farmer have no mead, he shall pay two casks of spiced ale, or four casks of common ale, for one cask of mead. There are numerous varieties of ales in 2ngland and other countries, such as mild ale, which is a full, sweetish beer, of a dark colour and with relatively little hop@ pale ale, which is relatively dry, of light colour and of a more pronounced hop flavour than the mild ale@ and bitter and stock ales, the latter term being once reserved for superior beers'

Amber ale <orth (merican 'amber ales& are beers which range from light copper to light brown in color (with some termed 'red ales& if the color warrants)' They are characteri%ed by (merican"variety hops used to produce high hop bitterness, flavor, and medium"to"high aroma' 'Amber ales& have medium"high to high maltiness with medium to low caramel character' They usually have medium to medium"high body' The style may have a slight fruity ( estery) flavor and aroma' The butter"like influences of diacetyl may be barely perceived' ( little ha%e from yeast is acceptable for bottle"conditioned products' !ommercial e0amples include Sierra evada !ale Ale and "reat #akes $urning River !ale Ale' LI,*$*# ( li-ueur is a sweet alcoholic beverage, often flavored with fruits, herbs, or spices' 1istorically, they derive from herbal medicines, often those prepared by monks, as 4enedictine' )ome li$ueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar, etc' Jthers are distilled from aromatic or flavoring agents' ?i$ueurs may be drunk neat, often during or after dessert, or may be used in cocktails or cooking Brandy (short for brandy+ine, from 6utch brandewijn " distilled wine) is a general term for distilled wine, usually /,"+,H alcohol by volume' It is also used to indicate spirits distilled from other fruit, for instance plum brandy' The 2uropean Nnion legally enforces !ognac as the e0clusive name for brandy produced and distilled in the !ognac area of Arance, and (rmagnac from the (rmagnac area of Arance, using traditional techni$ues'

!alvados is an apple OGwikiG(pplePHE-fruitHE:# brandy OGwikiG4randy# from the Arench OGwikiGArance# region OGwikiG?istPofPregionsPinPArance# of ?ower <ormandy OGwikiG<ormandy#' ?ike most Arench wines OGwikiGDine#, %alvados is governed by appellation contrQlRe OGwGwiki'phtmlStitleT(ppellationPcontrHA/lH2:eUactionTedit# regulations' The (ppellation !alvados contrQlRe area includes all of the !alvados OGwikiG!alvadosP HE-departementHE:#, 3anche OGwikiG3anche#, and Jrne OGwikiGJrne# dRpartements OGwikiG6H2:partement#, plus parts of 2ure OGwikiG2ure#, 3ayenne OGwikiG3ayenne#, )arthe OGwikiG)arthe#, and 2ure"et"?oire OGwikiG2ure"et"?oire#' The more restrictive (ppellation !alvados *ays d&(uge contrQlRe area is limited to the east end of !alvados dRpartement, plus a few adjoining districts' !alvados should be aged in oak OGwGwiki'phtmlStitleTJak"agingUactionTedit# for several years before bottling " look for the phrases vieilli en chVne and vieilli en fWts de chVne ' !ognac is a city in the Arench OGwikiGArance# d&partement '(wiki()*+,partement- of !harente OGwikiG!harente#' !ontents 7showhide Ojavascript:toggleToc()#; 9 The drink E Grades include . 4rands include / !ompanies C !ognac"based drinks 7edit OGwGwiki'phtmlStitleT!ognacUactionTeditUsectionT9#; 9

The drink
This is the town that gave its name to the drink, a kind of brandy OGwikiG4randy#, which must be produced in the region around the town of !ognac in order to be called cognac'

(dditional re$uirements must be fulfilled: //I it must be produced from wine using certain grape varieties OGwikiGGrapePvarieties#@ /CI it must be obtained through double distillation OGwikiG6istillation#@ /+I it must age OGwikiG(gingPbarrel# in oak OGwikiGJak# barrels OGwikiG4arrelPHE-storageHE:#, which give it its color and part of its taste' 3any of the cognac producers in the town allow visitors to taste their product' ( related drink produced in another region is (rmagnac OGwikiG(rmagnac#' 7edit OGwGwiki'phtmlStitleT!ognacUactionTeditUsectionTE#;

&rades include
/BI LJ OGwikiGLJ# /-I M)J* OGwGwiki'phtmlStitleTM)J*UactionTedit# 7edit OGwGwiki'phtmlStitleT!ognacUactionTeditUsectionT.#;

Brands include
/:I 4raastad OGwikiG4raastad# C,I !ourvoisier OGwikiG!ourvoisier# C9I 1ennessy OGwikiG1ennessy# &rappa, also known as "rappa .ine, is an Italian OGwikiGItaly# grape OGwikiGGrape#" based spirit OGwikiG(lcohol# of between -, and 9,, proof OGwikiG(lcoholicPproof#' It is made from the distillation OGwikiG6istillation# of the pieces of grapes (including the stems and seeds) that were pressed for the winemaking process' It was originally made to prevent wastage by using the leftovers at the end of the wine season' It $uickly became commercialised and mass"produced and sold to the world' The flavour of grappa is, like wine, depends on the type and $uality of the grape used' 1owever, many producers have added fruit syrup to sweeten and soften the mi0 so that it appeals more to the (merican OGwikiGNnitedP)tates# market' Grappa should be served cold and never mi0ed ( li-ueur is a sweet alcoholic beverage OGwikiG(lcoholicPbeverage#, often flavored with fruits OGwikiGAruit#, herbs OGwikiG1erb#, or spices OGwikiG)pice#, and sometimes cream OGwikiG!ream#' ?i$ueurs are also known as cordials OGwikiG!ordial# in the Nnited >ingdom OGwikiGNnitedP>ingdom# and (ustralia OGwikiG(ustralia#' 1istorically, they derive from herbal medicines OGwikiG1erbalPmedicine#, often those prepared by monks OGwikiG3onk#, as 4enedictine OGwikiG4enedictine#' ?i$ueurs were made in Italy OGwikiGItaly# as early as the 9.th century OGwikiG9.thPcentury#' )ome li$ueurs are prepared by infusing OGwikiGInfusion# certain woods OGwikiGDood#, fruits, or flowers OGwikiGAlower#, in either water OGwikiGDater# or alcohol OGwikiG(lcohol#, and adding sugar OGwikiG)ugar#, etc' Jthers are distilled OGwikiG6istillation# from aromatic OGwikiG(roma# or flavoring agents' The distinction between li$ueur and li$uor OGwikiG?i$uor# is not simple, especially since many li$uors are available in a flavoured form today' Alavoured li$uors, however, are not prepared by infusion' (lcohol OGwikiG(lcohol# content is not a distinctive feature' (t 9C to .,H, most li$ueurs have a lower alcohol content than li$uor, but some li$ueurs have an alcohol

content as high as CCH (absinthe OGwikiG(bsinthe#, for e0ample)' 6essert wine OGwikiG6essertPwine#, on the other hand, may taste like a li$ueur, but contains no additional flavouring' ?i$ueurs may be drunk neat, often during or after dessert OGwikiG6essert#, or may be used in cocktails OGwikiG!ocktail# or cooking OGwikiG!ooking#'
&in is a spirit, or strong alcoholic beverage' It is made from the distillation of white grain spirit and juniper berries (or sloe berries, in the case of sloe gin), which provide its distinctive flavour' The taste of ordinary gin is very dry (unlike sloe gin), and as such it is rarely drunk neat'
History

Gin originated in the <etherlands in the 9Bth century " its invention is often credited to the physician Aranciscus )ylvius' Arom there it spread to 2ngland after the Glorious =evolution put a 6utchman on the 2nglish throne' 6utch gin, known as jenever, is a distinctly different drink from 2nglish"style gin@ it is distilled with barley and sometimes aged in wood, giving it a slight resemblance to whisky' In early"9-th century 2ngland, gin was very cheap and became popular among the poor, especially in ?ondon' This was blamed for various social and medical problems, and may have been a factor in the high death rate that caused ?ondon&s previously increasing population to remain stable' <ew ta0es and restrictions on the sale of gin reduced the problem after 9BC9' In the 9:th century, gin became a more respectable drink, and was often drunk mi0ed with $uinine"based tonic water in malarial areas of the 4ritish 2mpire' 3any other gin"based mi0ed drinks were invented, including the martini' Gin, in the form of secretly"produced bathtub gin , was a common drink in the speakeasies of *rohibition"era (merica' It remained popular as the basis of many cocktails after the repeal of *rohibition'
!ommon )i.ers for &in

CEI C.I C/I CCI C+I CBI

%amous &in Brands

Mermouth " in a dry (or gin) martini Tonic water " in a Gin and Tonic Ginger ale Jrange juice ?emon juice " Tin roof, Tom !ollins, 3aiden&s *rayer Grapefruit juice " Greyhound 4eefeater " first produced in 9-E, 4ombay " distilled with eight botanicals 4ombay )apphire " distilled with ten botanicals Gordon&s *lymouth " first distilled in 9B:. )eagram&s Tan$ueray " :/'+ proof (sold as -, proof in some regions, including !anada) )wordsman (nchor Funipero Gin " produced in !alifornia by (nchor )team 4rewery 4afferts Gin " Triple"distilled with four botanicals in 2ngland 4ellringer Gin " :/'/ proof 2nglish gin' 4ombadier 3ilitary Gin 4oodles 4ritish Gin " :,'/ proof gin 4oomsma Fonge Genevere Gin 4urnett&s !rown )elect Gin !adenhead&s Jld =aj Gin " 99, proof gin !itadelle " distilled with nineteen botanicals in Arance !ork 6ry !ascade 3ountain Gin " uses hand"picked wild juniper berries, distilled in Jregon

C-I C:I +,I +9I +EI +.I +/I +CI ++I +BI +-I +:I B,I B9I BEI B.I B/I BCI B+I

Gilbey&s ?ondon 6ry Gin Greenall&s Jriginal Gin 6emrak (msterdam " distilled five times with seventeen botanicals 6irty Jlives 1amptons Gin 1endrick&s Gin " Infused with cucumber, coriander, citrus peel and rose petals Funiper Green Jrganic Gin " first gin made from all organic ingredients in 2ngland with four botanicals -/I ?eyden 6ry Gin " 6istilled three times in small batches, twice in column stills then in a pot still -CI Kuintessential -+I )chlichte GinNrbrannt -BI )eagram&s 20tra 6ry Gin --I Tan$ueray 3alacca " triple distilled in small batches -:I Tan$ueray <o' 9, " distilled with fresh botanicals, not dries :,IMan Gogh Gin " 6utch gin produced with ten botanicals in small batches' Triple distilled, twice in column stills then in a traditional pot still #um is an alcoholic li$uor made from sugar cane by"products such as molasses and sugar cane juice which are fermented and distilled' The distillate, a clear li$uid, is aged in oak casks' =um is chiefly produced in the !aribbean and along the 6emerara river in )outh (merica, but also in (ustralia and India' Aamous for its association with piracy and the =oyal <avy' There are dark rums, golden rums and white rums (actually clear in colour), and famous brands include: :9I 4acardi :EI !ockspurs :.I !ru%an :/I 1avana !lub :CI 3ount Gay :+I 3yers&s :BI *usser&s :-I 3ike&s 4lue =um ::I 4undaberg ((ustralian) ( mi0ture of rum and water (in varying proportions) is known as grog' This was issued as a daily ration to sailors in the =oyal <avy' Jfficers, naturally, took their rum unwatered'
Historical #eferences

BBI B-I B:I -,I -9I -EI -.I

(fter his death at the 4attle of Trafalgar, the body of Horatio Nelson/ 0st 1iscount Nelson was temporarily interred in a cask of rum while his body was transported from Trafalgar to Gibraltar and then ?ondon' #um (or =hum) is the name of one of the )mall Isles (a subgroup of the Inner 1ebrides) off the west coast of )cotland' )e"cal is a 3e0ican spirit made from the agave plant' There are many different types of agaves, and each produces a slightly different me%cal' (gave is part of the (gavaceae family, also called maguey' Te$uila is a me%cal made only from the blue agave plant in the 3e0ican region of Te$uila'
(roduction

3e%cal is made from the heart of the agave plant' (fter the agave matures (+"- years) it is harvested and the leaves are chopped off, leaving only the large hearts, or &pias& ()panish for pineapple)' The pia is then cooked and then crushed, producing a mash' Traditionally, the pias were baked in palen$ues, large (-"9E ft diameter) rock"lined conical pits in the ground' The pits were lined with hot rocks, then agave leaves, petate (palm fiber mats), and earth' The pias are allowed to cook in the pit for three to five days' This lets them absorb flavors from the earth and wood smoke'

(fter the cooking, the pias are rested for a week, and then placed in a ring of stone or concrete of about 9E ft diameter, where a large stone wheel attached to a post in the middle is rolled around, crushing the pi as' 3odern makers usually cook the pias in huge stainless steel ovens and then crush them with mechanical crushers' The mash is then placed in large, .,,"C,, gallon wooden vats and CH"9,H water is added to the mi0' The mash (tepache) is covered with petate and is left to naturally ferment with its own yeasts and microbes for four to thirty days' To the resulting mash, cane and corn sugars, as well as some chemical yeasts, may be added' The government only re$uires that C9H of this mi0 be from agave' The resulting mi0 is then fermented for a couple of days in large stainless steel vats' (fter the fermentation stage is done, the mash is double"distilled' The first distillation yields ordinary low" grade alcohol' (fter the first distillation, the fibers are removed from the still and the resulting alcohol from the first distillation added back into the still' This mi0ture is distilled once again' )ometimes, water is then added to the mi0 to reduce the proof down to -,' (t this point the me%cal may be bottled or aged' 3e%cal ages $uite rapidly in comparison to other spirits' It is aged in large wooden barrels for E months to B years' 6uring this time the me%cal ac$uires a golden color, and its flavor is influenced by the wooden barrels' The longer it is aged, the darker the color and more noticeable the flavor' (ge classifications: 9,,I (ejo " (ged for at least year, in barrels no larger than .C, litres' 9,9I =eposado (rested) " (ged E months to a year' 9,EI 4lanco " Dhite (clear) te$uila, aged less than E months'
The +orm

The worm in the me%cal bottle is a marketing gimmick' The worm is the agave worm' The originator of this practice was a man named Facobo ?o%ano * e%' In 9:/,, while tasting prepared agave, he and his partner found that the worm changed the taste of the agave' ((gave worms are sometimes found in the pia after harvesting, a sign of badly chosen, infested, agave)' !ontrary to public belief te$uila is, by law, not allowed to contain the worm' )ome brands associated with containing the worm are &Gusano de Jro&, &Gusano =ojo&, and &6os Gusanos&' Te-uila is an alcoholic beverage' It is made from the cactus"like agave plant (also called maguey), a succulent similar to the lily which is native to 3e0ico' Te-uila is me%cal, a strong alcoholic beverage made in an area near the town of Te$uila, in the western 3e0ican state of Falisco' (ll te$uila is me%cal@ what makes te$uila different is the region it is made in and the fact that te$uila is made from agave Debber, also called blue agave, and agave te$uilana' Te$uila is re$uired to be C9H agave@ the remainder is usually corn or cane sugar' There are, however, premium te$uilas made from 9,,H blue agave' Te$uila made only from agave sugars must be made in 3e0ico, and is marked /echo en 0&1ico (made in 3e0ico)' 4ulk agave syrup may be e0ported, and often has other sugars added, and caramel for colouring' If it is not made from 9,,H agave, te$uila is called mi1to'
2rinks

Te$uila may be drunk straight, as with )cotch whisky, or as an ingredient in other drinks: 9,.I 3argarita 9,/I )angrita is served mi0ed with te$uila, or accompanying it 9,CI Te$uila martini, substituting te$uila for gin 9,+I Te$uila )lammer is a popular te$uila based shooter 9,BI Te$uila )unrise ( single shot of te$uila is popularly served with salt and a slice of lemon or lime' The drinker dampens the back of their hand below the first finger (usually by licking) and pours on the salt' Then the salt is licked, te$uila downed and slice eaten in rapid succession' Groups of drinkers usually do this simultaneously'

1odka is a clear, typically colorless li$uor, usually distilled from fermented grain'
20cept for insignificant amounts of flavorings, vodka consists of water and alcohol (ethanol)' Modka usually has an alcohol content ranging from .CH to +,H by volume' The classic =ussian vodka is /,H (-, degrees proof)'

History

The origins of vodka (and of its name) cannot be traced definitely, but it is believed to have originated in either *oland or =ussia' )urprisingly, until recent times there were no serious historical research on vodka as product' <early all research on vodka was in fact research of drinking and selling vodka, rather than of manufacturing vodka' *arado0ically, the weakening of the )oviet Nnion somewhat changed this situation (but the conclusive word is yet to be said)' The second half of nineteen seventies witnessed two massive attacks on the priority and rights of the )oviet Nnion to market li$uors named vodka ' The first assult was along the lines that the =ussian =evolution discontinued =ussia&s trademark for vodka, which was naturally transferred to emigrated manufacturers of vodka, )mirnoff in particular, because of prohibition by )oviets, so that officially the )oviet Nnion started manufacturing vodka in 9:E.' This one was refuted pretty easily' The second assault, by *oland, was more serious, and the )oviet Nnion undertook the historical research to substantiate =ussia&s priority, which was completed by 9:B:, and in 9:-E the international arbitrage considered it convincing enough to grant the N))= the priority in vodka as =ussian original alcoholic beverage and recognised the )oviet trademark motto Jnly vodka from =ussia is genuine =ussian vodka ' The author of the research published his findings under the alias M'M'*okhlebkin in the book A /istory of 2odka (see references below)' (1e is also known as an author of several culinary books') 6espite the clear bias of the e0position in the book towards the goal (to prove the =ussian priority), it is a serious, substantiated research and reveals $uite a few facts, as well as debunks a number of myths, on the origins of vodka, both as product and as name' 6espite the judgement described above, *olish historians stand that the first written record of vodka occurred in *oland in 9/,C in )andomier% !ourt =egistry (thus the *olish claim to vodka)' In =ussian language, the first written usage of the word vodka in an official document in its modern meaning is dated by the decree of !atherine I of =ussia of Fune -, 9BC9 that regulated the ownership of vodka distilleries' (t the same time, in the <ovgorod chronicle in records dated by 9C.. the term vodka is used in the conte0t leading to the conclusion that it meant herbal alcoholic tinctures' (dditionally, in a number of pharmaceutical lists the e0pressions vodka of bread wine , vodka in half of bread wine was used' =ecalling that alcohol was long known as a basis for medicines, the above leads to a reasonable suggestion that the term vodka is a noun derived from the verb vodit& , ra%vodit& , translated as to dilute with water ' 1ence vodka of bread wine is simply a water dilution of a distilled spirit' Dhile the word could be found in manuscripts and in a kind of ancient =ussian comics called lubok (pictures with te0t e0plaining the plot), it entered the =ussian normative language (judging by le0icons) around the middle of 9:th century'
1odka today

Dhat is called vodka today, may be distilled from any starchGsugar"rich plant matter"traditionally grain such as rye (rye vodka is generally considered superior to other types) or wheat, but also potatoes, and sometimes even from byproducts of oil refinery or wood pulp processing' Today vodka is produced throughout the world@ there are many (merican producers, and )untory even produces a vodka in Fapan' ( common property of all vodkas, compared to other spirits, is that before any flavouring is added, it is neutrali%ed as far as possible' This is often done by filtering it through charcoal' The idea is to remove everything e0cept pure water and pure alcohol from the li$uid' (s a result, vodka has a very neutral taste and, if drunk unmi0ed, does not cause strong hangovers' (part from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavoured vodkas' Arom the latter ones, one can separate bitter tinctures, such as =ussian 3ybileynaya (jubilee vodka) and !ertsovka (pepper vodka)' Dhile most of the vodka e0ported to the Dest is unflavored, the various slavic peoples make and drink a wide variety of flavored vodkas which have also become popular in the west' It has been a traditional way to make medicinal and homeopathic remedies' Alavorings include red pepper, ginger, various fruit flavors, vanilla, chocolate (without sweetener), and cinnamon' Nkrainians produce a commercial vodka that includes )t Fohn&s Dort@ *oles and 4elarusians sometimes add the leaves of a local grassy plant called bison grass to produce ubrwka or 4ubrovka vodka, with slightly sweet flavor and light amber color' In the Nkraine and =ussia, vodka flavoured with honey and chilli pepper (!ertsovka, in =ussian, !ertsivka, in Nkrainian) is also very popular' This tradition of flavoring is also prevalent in the <ordic region, where vodka seasoned with various herbs, fruits and spices is the appropriate strong drink for all traditional seasonal festivities, midsummer in particular' In )weden alone, there are some forty"odd common varieties of herb"flavored vodka ( kryddat br

nnvin)'
List of #ussian vodkas

9,-I 9,:I 99,I 999I 99EI 99.I 99/I 99CI 99+I 99BI 99-I 99:I 9E,I 9E9I 9EEI 9E.I 9E/I
List of (olish vodkas

4altiyskaya G%helka >repkaya !ristall >ristal >ubanskaya ?imonnaya 3oskovskaya Jkhotnichya *ertsovka =usskaya )tarka )tolichnaya )tolovaya )ibirskaya 5ubileynaya Xubrovka !hopin 4elvedere >rolewska ?uksusowa 3illennium Jriginal Dyborowa ubrwka (bsolut " )weden !ardinal Nltimate " <etherlands 6anska " 6enmark Ainlandia " Ainland Grey Goose " Arance Iceberg Modka " !anada >etel Jne " <etherlands /E 42?JD " <ew Xealand 3e%%aluna " Italy 4lavod " N> =ain " N)( )kyy " N)( )mirnoff " N)( Dodka Gorbatschow " Germany

9ECI 9E+I 9EBI 9E-I 9E:I 9.,I 9.9I 9.EI 9..I 9./I 9.CI 9.+I 9.BI 9.-I 9.:I 9/,I 9/9I 9/EI 9/.I 9//I 9/CI 9/+I

1odkas from various nations

3hisky (or +hiskey) is an alcoholic beverage distilled from grain, often including malt, which has then been aged in wooden barrels'
!haracteristics

Dhisky is drunk straight, with water or ice, or mi0ed with other spirits' Dhisky is sold in several styles' 0alt whisky consists of whisky made from 9,, percent malted grain, and

malt whisky from one distillery, rather than blended, is called single malt' The grains used to make malt whisky include barley in )cotland, Ireland, !anada, and the Nnited )tates@ rye in !anada and the Nnited )tates@ and corn in the Nnited )tates (4ourbon Dhiskey, by law, must be at least C9H corn in its mash)' *ure pot still whiskey is made in Ireland from a combination of malted and unmalted barley' Marious types of straight whiskey, such as =ye whiskey, Tennessee whiskey, and 4ourbon are produced in the N')' which are aged in new, charred, oak barrels' 4lended whisky is made from a combination of any of the above whiskies with the similar grain whisky or neutral grain spirits, which are much less e0pensive to produce than the other types of whisky' Bourbon is an (merican form of whiskey, made from at least C9H, but not more than -,H, mai%e, or corn (typically about B,H, with the remainder being wheat, rye, and other grains), distilled to no more than 9+, proof, and aged in new charred white oak barrels for at least two years (usually much longer)' 3ost of the time it is then adjusted to -,"9,, proof and bottled, although some are bottled at cask strength' The name derives from 4ourbon !ounty, >entucky, which was itself named after the Arench royal family at the time of the (merican =evolutionary Dar' )ome stories about its origins there are not true, such as its purported invention by 4aptist minister and distiller 2lijah !raig, whose distillery was located in what was then part of 4ourbon !ounty (though subse$uent division of the county has left only a much smaller 4ourbon !ounty today'''which is dry and has no distilleries)' The first whiskey distilled in (merica was actually made in 9+E9 by George Thorpe, an 2piscopal minister, at 4erkeley *lantation in Mirginia' ( further refinement introduced by )cottish chemist 6r' Fames !' !row was the sour mash process, by which each new fermentation is conditioned with some amount of spent beer (previously fermented mash that has been separated from its alcohol), in much the same way that sourdough bread is made from starter' The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey' (s of E,,/, all straight bourbons use a sour mash process' !row developed this refinement while working at the Jld Jscar *epper 6istillery (now the ?abrot U Graham 6istilllery) in Doodford !ounty, >entucky' ( concurrent resolution passed by the Nnited )tates !ongress in 9:+/ restricted bourbon to N')' production' (s of E,,/, bourbon is made in >entucky, Indiana, Georgia, and Mirginia' 1owever, most bourbon lovers consider the whiskey made in >entucky to be the best in $uality' !uriously, when thinking about bourbon, many people first think of the brand Fack 6aniel&s, which is of the similar Tennessee style, and not technically a bourbon'
Some modern bourbon distilleries and brands

(ncient (ge " >entucky 9/-I (ncient (ge 9/:I 2lmer T' ?ee 9C,I 4asil 1ayden&s " >entucky 9C9I 2arly Times " >entucky 9CEI 2lijah !raig " >entucky 9C.I 2van Dilliams " >entucky 9C/I Fim 4eam " >entucky 9CCI Fim 4eam (and 4eam&s !hoice) 9C+I Jld !row 9CBI ?abrot U Graham 9C-I Doodford =eserve 9C:I 3aker&s 3ark " >entucky 9+,I *ernod =icard ((ustin <ichols division) " >entucky 9+9I Dild Turkey 9+EI )eagram " Indiana 9+.I )am !ougar 9+/I Ten 1igh !anadian +hisky is whisky made in !anada@ by law it must be aged there at least three years in a barrel' 3ost !anadian whiskies are blended multi"grain whiskies' These are often casually called rye whisky although they contain proprietary blends of corn (mai%e), barley, and rye' )ince 9::9 Glenora, an independent distillery in Glenville, <ova )cotia, on !ape 4reton Island, has been producing unblended

9/BI

malt whisky in the )cottish style' Their product, "len $reton Rare, was as of E,,. the only single malt whisky produced in !anada, and the oldest of only two produced in the (mericas, the other being )an Arancisco&s 5ld !otrero' !anadian whisky featured prominently in illegal imports (known as bootlegging) into the N) during *rohibition in the 9:E,s' 1iram Dalker and )eagram&s have distilleries on the 6etroit =iver across from 6etroit, 3ichigan that easily served small, fast smuggling boats' The long mainly unpatrolled N)"!anadian border made smuggling fairly easy'
!anadian 3hiskies

!anadian !lub Glen 4reton =are, (a single malt whisky) 1iram Dalker )eagram&s (MJ, !rown =oyal) Diser&s Irish +hiskey is barley malt whiskey made in Ireland' Irish whiskey resembles )cotch whisky in its ingredients and production' *eat is almost never used in the malting process, resulting in a whiskey with a smoother, sweeter, flavour' In most Irish whiskey, the smoky, earthy overtones of )cotch are absent' !ommon wisdom says that the Irish invented whiskey, but the )cots perfected it' 4oth claims are open to doubt, of course' There are far fewer distilleries of Irish whiskey than there are distillers of )cotch' 2conomic difficulties in the last couple of centuries have led to great number of mergers and closures' !urrently there are only three distilleries operating in Ireland (although each produces a number of different whiskies): 3idleton, Jld 4ushmills, and !ooley, and only the last is Irish"owned' Irish whiskey, like )cotch, comes in several forms' ?ike )cotch, there is single malt whiskey (9,,H malted barley distilled in a pot still) and grain whiskey (grains distilled in a column still)' Grain whiskey is much lighter and more neutral in flavor then single malt and is almost never bottled as a single grain' It is instead used to blend with single malt to produce a lighter blended whiskey' Nni$ue to Irish whiskey, to which there is no )cotch counterpart, is pure pot still whiskey (9,,H barley, both malted and unmalted, distilled in a pot still)' The green unmalted barley gives the pure pot still whiskey a spicy, uni$uely Irish $uality' ?ike single malt, pure pot still is sold as such or blended with grain whiskey' Nsually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still'
$.amples

9+CI 9++I 9+BI 9+-I 9+:I

9B,I 9B9I 9BEI 9B.I 9B/I 9BCI

*ure *ot )till " =edbreast (9E yrs), Green )pot )ingle 3alt " 4ushmills (9,, 9+, E9 yrs), Tyrconnell 4lends " 4lack 4ush, Fameson, *owers, *addy, >ilbeggan, Tullamore 6ew

Irish 3hiskey 2istilleries

Jld 4ushmills 3idleton !ooley Scotch +hisky, often called simply Scotch, is a type of alcoholic beverage made in )cotland' (The )cotch and !anadian spirits are spelled whisky @ the Irish and (merican ones whiskey )' The main distinction in the flavour of )cotch is from the use of peat in the distilling process' The name whisky is a transformation of the word us6uebaugh, itself a transformation of the )cots Gaelic uisge beatha spelled uisce beatha in Irish Gaelic, literally meaning the water of life '
History

Dhisky has been produced in )cotland for a long time' It is generally agreed that 6alriadan )cots monks brought distillation with them when they came to !aledonia to convert the *icts to !hristianity in the fourth and fifth centuries ('6' The first ta0es on whisky production were imposed in 9+//, causing a rise in illicit whisky distilling in the country' In 9-E., *arliament eased the restrictions on licensed distilleries, while at the same time making it harder for the illegal stills to operate, ushering in the modern era of )cotch production'
)ethods of production
2istillation

There are two different distilling methods used to create )cotch whisky: grain distilling and malt distilling'
&rain +hisky

Grain whisky distillation begins when the grain, usually wheat or mai%e, is mashed with water' (n en%yme, needed to break down starches in the grain to sugars, is added, followed by yeast to begin fermentation'

Grain whisky is distilled in a continuous operation in a *atent still, also known as a !offey still after (eneas !offey who developed it in 9-.9' Jnly seven grain distilleries currently e0ist, most located in the ?owlands' They produce the majority of spirit (whisky before it has been aged) used in blended whisky'
)alt 3hisky

3alt whisky distillation begins when the barley is malted, or allowed to begin germination' 3alting releases en%ymes that breakdown starches into sugars' The malted barley is then dried, often over peat fires, which adds much of the flavor to the final product' The dried malt is ground and soaked in water, dissolving the sugar and producing wort, the sugary li$uid' 5east is then added, and the wort is allowed to ferment' The li$uid, now at about five per cent alcohol, is called wash' The wash is moved into the pot stills for the first of two or three distillations' Jnce all the distillations are complete, the unaged spirit has an alcohol content of about +, per cent by volume'
Ageing

Jnce distilled, the product must be left to mature in old )herry or 4ourbon barrels or casks' 4ourbon production is a nearly ine0haustible generator of used barrels, due to a regulation re$uiring the use of new oak barrels' The aging process results in evaporation, so each year in the cask causes more loss of volume, making older whisky more e0pensive to produce' The ,'C"E',H lost each year is know as the (ngel&s )hare' The distillate must age for at least . years to be called )cotch whisky, although most single (unblended) malts are offered at a minimum of - years of age' Generally, the older the whisky, the better the flavour, although they tend to level off after EC years or so' !olour is usually a good clue to the provenance and type of whisky' Jld, sherried, whisky is usually very dark in colour " think !oca"!ola' Jld, un"sherried, whisky is usually a golden"yellowGhoney colour' )ome whiskies can be almost clear, even after 9, years and more in wood' The late 9::,s saw a trend towards fancy &wood finishes& " reracking whisky from one barrel into another of a different type to add the &finish& from the second to the maturation effects of the first' The )cotch 3alt Dhisky )ociety bottling number 9'-9 is known by some as the green Glenfarclas : it was finished in a rum cask after EB years in an oak (e0"4ourbon) barrel and is the colour of e0tra"virgin olive oil'
Types of Scotch Single )alt

( Single )alt Scotch is an unblended 3alt Dhisky@ all the whisky was distilled at the same distillery, and is not combined with grain whisky' <oted single malts include 1ighland *ark, Talisker, The Glenlivet, and ?agavulin' If the whisky comes from one cask only, it is called Single !ask Scotch' (s whisky as it comes from the cask is much stronger than it is usually consumed today, it is slightly watered down@ if it is not, it is called !ask Strength' <ote that !ask )trength )cotch does not have to be from a single cask, i'e' a )ingle !ask )cotch, nor vice versa, although this is often the case'
#egional variants

)cotland is divided into / regions and E sub"regions that produce )ingle 3alt whiskies with different regional characteristics: 9B+I 1ighland )ingle 3alts, 9BBI )peyside )ingle 3alts, 9B-I Island )ingle 3alts (incl' the western isles of Fura, 3ull, (rran and )kye as well as the Jrkney Islands) of the <orth )ea, 9B:I ?owland )ingle 3alts, 9-,I Islay )ingle 3alts, 9-9I !ampbeltown )ingle 3alts' These characteristics are described by words like smoky, peaty, seaweedy, etc' (s 4lended )cotch and Matted 3alts are composed of several different whiskies, the whiskies are generally not labelled with a region' )ingle Grain whiskies are only produced in seven distilleries, under very similar processes, thus regional variation is minimal'
Blended Scotch

( Blended Scotch 3hisky combines grain and malt whiskies from several different distilleries' This is normally cheaper and generally considered inferior to single malt, with a few noted e0ceptions' 1owever, over :, per cent of the whisky produced in )cotland is blended )cotch' 4lended )cotch Dhiskies generally contain between 9, and C, per cent 3alt Dhisky, with the higher $uality brands having the highest per cent malt' 3aster 4lenders combine the various malts and grain whiskies to produce a consistent brand style&'

Theoretically a blend based on several very good malts might be better than a poor single malt' (To $uote )ean !onnery: 7Scotch, straight up. Any Single 0alt will do.7) <otable blended )cotch whiskies include Fohnnie Dalker, !utty )ark, Aamous Grouse, and !hivas =egal'
1atted )alt

=ecently, 1atted )alt 3hisky, or (ure )alt 3hisky, has appeared on the market' Matted malts consist of several )ingle 3alts mi0ed together in a large vat and allowed to age for a short time' <oted vatted malts include !hivas 4rothers !entury, which contains 9,, single malts'
Single &rain

(nother recent trend is the release of Single &rain Scotch 3hisky, which, as its name suggests, is unblended grain whisky from a single distillery' )ingle grain whiskies include 4lack 4arrel and !ameron 4ridge' Tennessee +hiskey is a type of (merican whiskey produced in the state of Tennessee' The whiskey is generally similar to bourbon, in that it is composed of a mash of C9 " -, per cent corn, or mai%e, and is aged in new, charred oak barrels for a minimim of two years' The difference between the two is that Tennessee whiskey must undergo the ?incoln !ounty process , which re$uires that the whiskey be filtered through an apro0imatly 9, foot thick layer of maple charcoal' This step is considered to give the whiskey a distinctive flavor and also makes it unusually mild'
List of Tennessee +hiskeys

9-EI

George 6ickel

9-.I

Fack 6aniel&s

!ognac is made e0clusively from grapes' It comes from a clearly defined region of Arance, around the town of !ognac' Its outstanding environment is uni$ue in the world' Dith its chalky, stony soil and sunny temperate climate the region is perfect for vine growing' The traditional vineyard of the cognac region is divided into si0 growing areas (crus in Arench), each with its different characteristics' To ensure the e0ceptional $uality of its cognacs, 1ennessy uses only eau18de8vie from

the first four crus, those which have the best topsoil and very chalky subsoil' The grape variety covering most of the vineyard for the production of cognac is called Ngni 4lanc which produces a fruity, light white wine ideal for distillation' !ognac is not just a spirit but an eau8de8vie which keeps the essence of the initial wine, losing none of its pleasant, much sought"after aromas' 6istillers in the !ognac region have been using the double distillation method since the si0teenth century' Throughout the winter, until the end of 3arch, the copper alambics (pot" stills) work continuously to turn the wine into eau8de8vie' The first distillation (I9) yields a distillate called brouillis (IE), which concentrates the richest floral aromas' The brouillis is then distilled' This second distillation (I9) gives a more refined and stronger alcohol named the coeur or heart' It takes nine liters of wine to produce one liter of eau8de8vie de coeur' This coeur (I.) is a crystal clear eau8de8vie, which will become cognac after a long and natural maturing process' The slow and natural ageing in oak casks develops the aromas, flavors and colors of 1ennessy cognacs' Dhile ageing, the eau18de8vie lose some of their strength and volume' 2ach year, about E H evaporates from the barrels' In !ognac this is dubbed &the (ngelsY )hare&' 2vaporation eliminates the very volatile substances, leaving those that give the eau18de8vie their bou$uet' ( great 1ennessy cognac is the result of many eau18de8vie of different origins and ages, and

with various characteristics, that are assembled over time by our master blender' 2ach 1ennessy cognac is blended to a particular pattern, which is the secret of its composition' To preserve the original character of the eau18 de8vie, with their spicy, floral, fruity or woody notes, the master blender leaves them to mature until they are just right for blending' 1e chooses eau18de8vie for their complementary $ualities, nuances and aromas and makes a trial blend' (fter tasting, comparison and adjustment this becomes the first blend' It will be sent back to the cellars to age for an appointed time before being combined with other first blends to make the final blend, which may even then be fine" tuned 1ennessy is proud of its long history' Its Irish founder, =ichard 1ennessy, was so charmed by the region that he established a trading firm in the town of !ognac in 9B+C' Nnder his son, Fames, the company e0panded rapidly and took the name it still has today: Fas 1ennessy U !o' 2ight generations of 1ennessys have run this outstanding company, travelling the world and building the brandYs universal reputation' 1istory of (peritif (peritif is a before"dinner drink to stimulate the appetite' The term originates from the ?atin word, &apertitiuvum indicating &opener'& In Arance, it is pronounced aperitif, and in Italy, aperitivo' (peritif was born in 2urope and traveled to the Nnited )tates later around the beginning of 9:,,s' There is no definite evidence indicating the origin of aperitif' )ome say it goes back to the biblical days of ancient 2gyptian era' 4y the 9+th century people were producing flavoured spirits with herbs and spices for

medicinal purposes' In the early days they tasted very bitter so the early producers of aperitif made it more acceptable tastes by diluting ingredients in wine' Dhen it became popular for non"medicinal consumption, it was served as an appetite stimulator before the meal, which became the social tradition in many parts of 2urope' 4y the 9-th century, Turin, Italy was the major commercial center for vermouth production' 6uring this period drink makers (or maitre licoristes) e0amined the characteristics of numerous herbs and spices' They also learned how to mi0 original drinks from these ingredients' Arance and Italy became rivals to one another in aperitif production and consumption' (peritifs became fashionable elements in the social gatherings' (peritif brands began incorporating names of such places as Italy, Turin and 3ilan in their label as they distributed the products from city to city' 6uring the 9-/,s, Gaspare !ampari and the !in%ano family sold their aperitifs throughout Italy' Jther aperitif brands available are !ynar, ?illet, *ernod, (ngostura, (bsinthe, Ju%o, Nnicum and Aernet"4ranca' ( fortified +ine is a wine OGwikiGDine# to which additional alcohol OGwikiG2thanol# has been added, most commonly in the form of brandy OGwikiG4randy# (a distilled spirit)' E !ommon fortified wines include port OGwikiG*ortPwine#, vermouth OGwikiGMermouth# and sherry OGwikiG)herry#' ( fortified wine called 3uscat OGwikiG3uscat# is made in (ustralia OGwikiG(ustralia#' . Aortified wines must be distinguished from spirits OGwikiG)pirits# made from wine' Dhile both have increased alcohol content, spirits are the result of a process of distillation OGwikiG6istillation#@ while fortified wines have spirits added to them' Aortified wines generally have an alcohol content between that of wines and spirits' / Aortified wines are legally called dessert wines in the N')' but are called li6ueur wines in 2urope' C =etrieved from Ohttp:GGen'wikipedia'orgGwikiGAortifiedPwine# + 1ermouth is a fortified wine OGwikiGAortifiedPwine# flavoured with aromatic herbs' B There are four styles of vermouth, in order from driest to sweetest: french, dry, sweet and bianco' Mermouth, along with gin OGwikiGGin#, is a key ingredient in the mi0ing of martinis OGwikiG3artiniPcocktail#' : 3akers include 9-/I 3artini and =ossi (Italy) 9-CI Gallo (!alifornia) 9-+I <oilly *rat 9-BI 6ubonnet (Arance)

3ine
%rom 3ikipedia/ the free encyclopedia4
9his article is about the beverage. See .I + '(wiki(.I +- for an article about the software of the same name. 3ine is an alcoholic beverage OGwikiG(lcoholicPbeverage# typically made by fermentation OGwikiGAermentation# of grapes OGwikiGGrape#' The word comes from the Greek OGwikiGGreekPlanguage# through ?atin OGwikiG?atin# MI<M3, (both wine and the vine OGwikiGMine# )' It is unclear whether the 1ebrew OGwikiG1ebrew# 5ayin is directly related to the modern word' Dine can also be made from other fruits OGwikiGAruit# or from flowers OGwikiGAlower# or many other ingredients' In this sense the word wine is used with a $ualifier, for e0ample, elderberry OGwikiG2lderberry# wine' The word wine by itself always means grape wine' This terminology is often defined by law' The remainder of this article discusses grape wine' Aor non"grape wines, see country wine OGwikiG!ountryPwine# or !hinese wine OGwikiG!hinesePwine#'

OGwikiGImage:Dine'jpeg# OGwikiGImage:Dine'jpeg# OGwikiGImage:Dine'jpeg# OGwikiGImage:Dine'jpeg#=aspberry port !ontents 7showhide Ojavascript:toggleToc()#; 9 Dine grape species E Dine"producing regions . =egional wine names / Mintage and style C !ollectible wines + 1istory B 3edical implications Dine Kuotations : )pecial types of wines 9, Marietals 99 Grape varieties 9E Dine"based drinks 9. Dine"related objects 9/ *eople 9C *rofessions 9+ Minyards and distributors 9B )ee also 9- =esources 7edit OGwGwiki'phtmlStitleTDineUactionTeditUsectionT9#;

3ine grape species

Dine is usually made from one of several varieties OGwikiGMarietyPHE-biologyHE:# of the 2uropean grape species OGwikiG)pecies# 2itis vinifera '(wiki(2itis:vinifera-' These varieties, such as *inot <oir OGwikiG*inotP<oir#, !hardonnay OGwikiG!hardonnay#, and

Xinfandel OGwikiGXinfandel#, are known as varietals OGwikiGMarietal#' Dine can also be made from 2itis labrusca, and hybrids of the two' 2itis labrusca, 2itis aestivalis, 2itis rupestris, 2itis rotundifolia and 2itis riparia are native <orth (merican OGwikiG<orthP(merica# grapes usually used for eating or grape juice but sometimes for wine, like !oncord OGwikiG!oncordPgrape# wine' 1ybrids of vinifera with other species were originally developed to combine (merican hardiness and resistance to phyllo0era OGwikiG*hyllo0era# with 2uropean flavor' (lthough only rarely used in traditional wine regions, hybrids are planted in substantial numbers in cool"climate viticultural areas' 2uropean grapes, sensitive to phyllo0era insects OGwikiG*hyllo0era#, are often grafted OGwikiGGraft# on (merican root plants as prevention' )ee also: ?ist of grape varieties OGwikiG?istPofPgrapePvarieties# 7edit OGwGwiki'phtmlStitleTDineUactionTeditUsectionTE#;

3ine5producing regions
Dine grapes almost e0clusively grow between the .,th and the C,th degree north and between the .,th and /,th degree south' The world&s most southerly vineyards are in the )outh Island of <ew Xealand near the /Cth parallel' In E,,E OGwikiGE,,E#, the five largest producers of wine in the world were Arance OGwikiGArance#, Italy OGwikiGItaly#, )pain OGwikiG)pain#, Nnited )tates OGwikiGNnitedP)tates#, and (ustralia OGwikiG(ustralia#' )ee also: ?ist of wine"producing regions OGwikiG?istPofPwine"producingPregions# 7edit OGwGwiki'phtmlStitleTDineUactionTeditUsectionT.#;

#egional +ine names

The taste of a wine depends not only on the grape species and varietal but the ground and climate where it is cultivated' 1istorically, wines have been known by names reflecting their origin, and sometimes style: 4ordeau0 OGwikiG4ordeau0#, =ioja OGwikiG=ioja#, 3osel OGwikiG3osel")aar"=uwer# and !hianti OGwikiG!hianti# are all effectively trade names, reflecting the most popular wines produced by the named region' These appellations OGwikiG(ppellationPdHEBJrigineP!ontrHA/lH2:e# (as they are known in Arench OGwikiGArenchPlanguage#) fre$uently dictate not only where the grapes in a wine were grown, but also which grapes went into the wine and how they were vinified' The appellation system is strongest in the 2uropean Nnion, but a related system, the (merican Miticultural (rea OGwikiG(mericanPMiticulturalP(rea#, restricts the use of certain regional labels in (merica, such as <apa Malley OGwikiG<apaP!ounty HE!P!alifornia# and Dillamette Malley OGwikiGDillamettePMalley# which designations do not restrict the type of grape used' <ew Dorld wines are known primarily by their varietal OGwikiGMarietal# content and not by their region' These historical designations can be confusing' Aor e0ample, in the 2uropean Nnion, wine labeled %hampagne '(wiki(%hampagne:*;<beverage*;,- must be made from

grapes grown and fermented in the !hampagne region of Arance with a certain method' The Nnited )tates OGwikiGNnitedP)tates# (e0cept Jregon OGwikiGJregon#) and !anada OGwikiG!anada# complicate this system by allowing the use of some 2uropean appellations as generic wine names: 9--I 9-:I 9:,I 9:9I 9:EI 9:.I 4ordeau0 OGwikiG4ordeau0# 4urgundy OGwikiG4urgundy# !hablis OGwikiG!hablis# !hampagne OGwikiG!hampagnePHE-beverageHE:# !hianti OGwikiG!hianti# (sti OGwikiG(sti#

(ll of these are names of specific regions in 2urope' In the Nnited )tates OGwikiGNnitedP)tates# these terms are known as semi"generics OGwikiG)emi"generic#' This confusing naming practice is being protested by 2uropeans OGwikiG2urope# and may eventually become prohibited' )ome blended wines are marketing terms, and use of the name is governed by trademark OGwikiGTrademark# or copyright OGwikiG!opyright# law rather than a specific wine law' 9:/I 3eritage OGwikiG3eritage# is generally a 4ordeau0 OGwikiG4ordeau0#" style blend of !abernet )auvignon OGwikiG!abernetP)auvignon# and 3erlot OGwikiG3erlot#, and may also include !abernet Aranc OGwikiG!abernetPAranc#, *etit Merdot OGwikiG*etitPMerdot#, and 3albec OGwikiG3albec#' 7edit OGwGwiki'phtmlStitleTDineUactionTeditUsectionT/#;

1intage and style

Dines may be classified by year of harvest (vintage)' 2intage wines are generally made from grapes of a single year&s harvest of a single variety, and so are dated' 3any wines improve in flavor as they age and so wine enthusiasts often save bottles of a favorite vintage wine to enjoy in a few years& time' Aor most types of wine, the best"$uality grapes and the most care in winemaking are employed on vintage wines " thus, they are generally more e0pensive than non"vintage varieties' Dhilst a vintage wine is generally made in a single batch and thus each bottle from a particular vintage will taste the same, climactic factors tend to change the character of vintage wines grown from the same vines somewhat from year to year' Good vintages, particularly of premium grapes, therefore often sell for much more than average years' )ome vintage wines are only made in better"than"average years' !onversely, wines such as Dhite Xinfandels OGwikiGDhitePXinfandel#, which don&t age well, are made to be drunk immediately and are not labeled with a vintage year'

OGwikiGImage:Mineyard'jpeg# OGwikiGImage:Mineyard'jpeg# OGwikiGImage:Mineyard'jpeg# OGwikiGImage:Mineyard'jpeg#( vineyard Dines may also be classified by vinification methods: sparkling, still, fortified, rosR, etc' The colour of wine is determined by the presence or absence of the grape skin during fermentation, since most wine grapes have clear juice' Grapes with colored juice are known as teinturiers OGwGwiki'phtmlStitleTTeinturiersUactionTedit#' =ed wine is made from red (or black) grapes, but its red colour is bestowed by the skin being left in during fermentation' Dhite wine can be made from any colour of grape, but the skin is not left in during fermentation' ( white wine made from a very dark grape may appear pink or &blush OGwGwiki'phtmlStitleT4lushPDineUactionTedit#&' =osR OGwGwiki'phtmlS titleT=osePDineUactionTedit# is a compromise between red and white " the skin of red grapes is left in for a short time during fermentation' =ortified wines are often sweeter, always more alcoholic wines that have had their fermentation process stopped by the addition of a spirit OGwikiG(lcoholicPbeverage# such as 4randy OGwikiG4randy#: 9:CI 9:+I 9:BI 9:-I 3arsala OGwikiG3arsala# 3adeira OGwikiG3adeiraPwine# )herry OGwikiG)herry# *ort OGwikiG*ortPDine#

Dines may be also classified by their primary impression on the drinker&s palate' Dines may be described as dry, off"dry, fruity, or sweet, for e0ample' )pecific flavors such as cherry, vanilla OGwikiGManilla# (usually from vinification in new oak OGwikiGJak# barrels), new"mown grass, brine, raisin and do%ens of others may also be sensed, at least by an e0perienced taster, due to the highly comple0 mi0 of organic molecules such as esters OGwikiG2ster# that a fully vinted wine contains' 4randy is a distilled OGwikiG6istillation# wine' ( cocktail is a mi0ed drink OGwikiG6rink#, usually containing one or more distilled OGwikiG6istillation# alcoholic beverages OGwikiG(lcoholicPbeverage# and perhaps non" alcoholic drinks, ice OGwikiGIce# and sometimes li$ueur OGwikiG?i$ueur#, fruit OGwikiGAruit#, sauce, honey OGwikiG1oney#, spices OGwikiG)pice# etc' The cocktail became popular during *rohibition OGwikiG*rohibition# in the Nnited )tates OGwikiGNnitedP)tates#@ to mask the taste of bootlegged OGwikiG4ootlegging# alcohol, the bartenders at a speakeasy OGwikiG)peakeasy# would mi0 it with other li$uors and non"

alcoholic drinks' Nntil the 9:B,s, cocktails were made predominantly with gin OGwikiGGin#, whiskey OGwikiGDhiskey#, or rum OGwikiG=um#, and rarely with vodka OGwikiGModka#' Arom the 9:B,s OGwikiG9:B,s# on, the popularity of vodka OGwikiGModka# increased dramatically' 4y the 9:-,s OGwikiG9:-,s# it was the predominant base for mi0ed drinks' 3any cocktails traditionally made with gin OGwikiGGin#, such as the gimlet OGwikiGGimlet#, may now be served by default with vodka OGwikiGModka#' <on"alcoholic carbonated beverages which are nearly e0clusively used in cocktails (or in non"alcoholic soda fountain drinks, such as the egg cream OGwikiG2ggPcream#) include soda water OGwikiG)odaPwater#, tonic water OGwikiGTonicPwater#, and selt%er OGwikiG)elt%er#' ?i$ueurs OGwikiG?i$ueur# are also common cocktail ingredients' ( li-ueur is a sweet alcoholic beverage OGwikiG(lcoholicPbeverage#, often flavored with fruits OGwikiGAruit#, herbs OGwikiG1erb#, or spices OGwikiG)pice#, and sometimes cream OGwikiG!ream#' ?i$ueurs are also known as cordials OGwikiG!ordial# in the Nnited >ingdom OGwikiGNnitedP>ingdom# and (ustralia OGwikiG(ustralia#' 1istorically, they derive from herbal medicines OGwikiG1erbalPmedicine#, often those prepared by monks OGwikiG3onk#, as 4enedictine OGwikiG4enedictine#' ?i$ueurs were made in Italy OGwikiGItaly# as early as the 9.th century OGwikiG9.thPcentury#' )ome li$ueurs are prepared by infusing OGwikiGInfusion# certain woods OGwikiGDood#, fruits, or flowers OGwikiGAlower#, in either water OGwikiGDater# or alcohol OGwikiG(lcohol#, and adding sugar OGwikiG)ugar#, etc' Jthers are distilled OGwikiG6istillation# from aromatic OGwikiG(roma# or flavoring agents' The distinction between li$ueur and li$uor OGwikiG?i$uor# is not simple, especially since many li$uors are available in a flavoured form today' Alavoured li$uors, however, are not prepared by infusion' (lcohol OGwikiG(lcohol# content is not a distinctive feature' (t 9C to .,H, most li$ueurs have a lower alcohol content than li$uor, but some li$ueurs have an alcohol content as high as CCH (absinthe OGwikiG(bsinthe#, for e0ample)' 6essert wine OGwikiG6essertPwine#, on the other hand, may taste like a li$ueur, but contains no additional flavouring' ?i$ueurs may be drunk neat, often during or after dessert OGwikiG6essert#, or may be used in cocktails OGwikiG!ocktail# or cooking OGwikiG!ooking# Amaretto (Italian OGwikiGItalianPlanguage# for a little bitter ) is a type of alcoholic beverage OGwikiG(lcoholicPbeverage# originating from Italy OGwikiGItaly#, namely a li$ueur OGwikiG?i$ueur# flavored with almonds OGwikiG(lmond#, or the almond"like kernels from apricots OGwikiG(pricot#, peaches OGwikiG*each#, etc' 7edit OGwGwiki'phtmlStitleT(marettoUactionTeditUsectionT9#;

Brands
7edit OGwGwiki'phtmlStitleT(marettoUactionTeditUsectionTE#;

Amaretto 2i Saronno
The most popular brand is Amaretto 2i Saronno ( from )aronno OGwGwiki'phtmlS titleT)aronnoUactionTedit# ), an amber"red li$ueur made from apricot stones, with a characteristic bittersweet almond taste, containing E-',H ethanol OGwikiG2thanol# (C+ proof OGwikiG(lcoholicPproof#)' It is claimed that in 9CEC OGwikiG9CEC# painter 4ernardino ?uini OGwGwiki'phtmlS titleT4ernardinoP?uiniUactionTedit# was commissioned to paint a fresco OGwikiGAresco# of the 3adonna OGwikiG3aryHE!PthePmotherPofPFesus# for the )anta 3aria delle Gra%ie OGwGwiki'phtmlStitleT)antaP3ariaPdellePGra%ieUactionTedit# church in )aronno OGwGwiki'phtmlStitleT)aronnoUactionTedit#, Italy OGwikiGItaly#' 1e had a romantic affair with the young innkeeper which he had hired to pose for the painting, and she created the li$ueur OGwikiG?i$ueur# as a gift for her lover' The current makers claim that the recipe has not changed since that time' The bottle, hovever, has changed a few times before the well"known s$uare bottle was designed by a master glass craftsman OGwikiG!raftsman# from 3urano OGwikiG3urano#' &alliano is an alcoholic OGwikiG(lcohol# drink created in 9-:+ OGwikiG9-:+# by Italian distiller OGwGwiki'phtmlStitleT6istillerUactionTedit# (rturo Maccari, by blending local and e0otic ingredients such as star anise OGwikiG)tarPanise# and vanilla OGwikiGManilla#' The spirit was named after 3aggiore Galliano OGwGwiki'phtmlS titleT3aggiorePGallianoUactionTedit#, hero of the 2ast (frican wars at the end of the 9:th century' Galliano ?i$uore soon travelled across the borders with the Italian pioneers heading for the gold rush in !alifornia' Galliano is a bright yellow color and is packaged in a distinctive tall bottle shaped roughly like the 2iffel Tower OGwikiG2iffelPTower#' 4ecause the flavor is so e0otic and unusual, it can be difficult to mi0 with other li$ueurs' It is often used to make 1arvey Dallbangers OGwikiG1arveyPDallbanger#' Interestingly, it makes a delicious combination with triple sec OGwikiGTriplePsec#, irish cream OGwGwiki'phtmlS titleTIrishPcreamUactionTedit# and milk OGwikiG3ilk# in a variant of the )creaming Jrgasm OGwGwiki'phtmlStitleT)creamingPJrgasmUactionTedit#' =etrieved from Ohttp:GGen'wikipedia'orgGwikiGGallianoPHE-drinkHE:# Sambuca (also spelt Sambucca) is an anise"flavored li$ueur OGwikiG(nise" flavoredPli$ueur#' It is usually a clear li$uid' This is often referred to as white sambuca in order to differentiate it from derivative spirits that are deep blue in colour (known as black sambuca )' )ometimes drunk as the flaming sambuca as follows: the shot of )ambuca is taken into the mouth, ideally without spilling over lips, chin, chest, hair etc' (n assistant sets it on fire, typically with a lighter' The alcohol OGwikiG(lcohol# is allowed to burn off for a while, then then mouth is closed to $uench the flame and it&s swallowed' !ointreau is an orange OGwikiGJrangePHE-fruitHE:#"flavored li$ueur OGwikiG?i$ueur# similar to triple sec OGwikiGTriplePsec# and to Grand 3arnier OGwikiGGrandP3arnier#' It was invented in 9-/: OGwikiG9-/:# by 2douard !ointreau, a confectioner OGwikiG!onfectioner# from (ngers OGwikiG(ngers# in Arance OGwikiGArance#' 1e concocted a blend of sweet and bitter orange peels'

!ointreau is used for cooking as well as for drinking' Dith an alcohol OGwikiG(lcohol# content of about /,H it can be used as an aperitif OGwikiG(peritif# or for other purposes' It is tasteful enough to be consumed without any addition or mi0' It is strong enough to be drunk with care' &rand )arnier is a li$ueur OGwikiG?i$ueur# created in 9--, OGwikiG9--,# by (le0andre 3arnier"?apostolle OGwGwiki'phtmlStitleT(le0andreP3arnier" ?apostolleUactionTedit#' It is a kind of triple sec OGwikiGTriplePsec#, made from a blend of cognacs OGwikiG!ognac#, distilled essence of orange OGwikiGJrangePHE-fruitHE:#, and other ingredients' Grand 3arnier is about /,H alcohol' It is produced in several varieties, most of which can be consumed neat or can be used in mi0ed drinks OGwGwiki'phtmlS titleT3i0edPdrinksUactionTedit#' )ome of the types of Grand 3arnier include: 9::I #ed Label or !ordon #ouge: The most common, usually called just Grand 3arnier ' It is drunk neat and is also used in mi0ed drinks' E,,I 6ello+ Label or !ordon 'aune: 5ellow label Grand 3arnier is scarce' It is only sold in some 2uropean countries and at some major international airports' 5ellow ?abel Grand 3arnier is generally regarded as being the lowest $uality' It is made with grain alcohol OGwikiGGrainPalcohol# rather than cognac' It is used for mi0ed drinks and cooking purposes' E,9I Black Label: )carce' 4lack ?abel Grand 3arnier is a higher $uality product and is very e0pensive' It is consumed neat' E,EI 077: Grand 3arnier 9,,, technically called %uvee du %entenaire ( !entennial OGwikiG!entennial# 2dition ), is a true premium spirit' It is made with EC"year"old fine cognacs and is consumed neat' It is very e0pensive, at about Z9BC per bottle' E,.I 087: Grand 3arnier 9C,, technically called %uvee Speciale %ent %in6uantenaire ( )pecial )es$uicentennial OGwikiG)es$uicentennial# 2dition ), is the finest type of Grand 3arnier' It is made with C,"year"old cognacs' It approaches Z.,, per bottle'
for brandywine, from Du.,=burnt, i.e., distilled, wine], strong alcoholic spirit distilled from wine or from marc, the residue of the wine press. The most noted brandy is cognac, made from white grapes in the Charente district of France. The label Cognac, fine champagne denotes the finest type of cognac, which comes from a small area around Cognac. Brandy is manufactured commercially in other districts of France, notably Armagnac, and in pain, !ortugal, Australia, "taly, outh Africa, and the #nited tates. $ost fine brandies are distilled in pot stills constructed to retain the %olatile ingredients. The product is blended and fla%ored, then stored in cas&s 'preferably oa&(, where it mellows and ta&es on a yellow color) it ac*uires a deeper tint from long storage or the addition of caramel syrup. Brandy mar&eted in the #nited tates must be matured in cas& for at least four years. Brandy made from marc is %ery potent and is inferior to wine brandy. +i*uor distilled from fermented beets, grains, or sugarcane is sometimes called brandy. The term, *ualified by the name of a fruit, is applied to spirits distilled from the fermented ,uice of fruits other than the grape, e.g., peach brandy, cherry brandy, and plum brandy 'sli%o%it-(, which is e.tensi%ely manufactured in the Bal&ans. archaic geneva, from Du. from /.Fr. from +at.,=,uniper], spirituous li*uor distilled chiefly from

fermented cereals, malted and unmalted, and fla%ored with ,uniper berries. "t originated in 0olland 'thus the name 0ollands, or 0olland, gin( but is now manufactured also in other countries, chiefly 1ngland and the #nited tates. A type of gin de%eloped in 1ngland is &nown as +ondon gin) it is more highly distilled than 0olland gin. Dry gin has been highly rectified. /ld Tom gin is sweetened for use as a li*ueur. loe gin is fla%ored with fresh sloes instead of ,uniper.

%ree bartending school

Chapter 23 4o 0ango%er, !lease 4on5alcoholic Drin&s

6e should start by clarifying the common misunderstanding that 7irgin Drin&s and non5 alcoholic drin&s are one in the same. 4ot true. 7irgin Drin&s are simply drin&s where the alcohol is e.cluded, for e.ample, to ma&e a 7irgin $argarita or a Fro-en Dai*uiri, simply remo%e the alcohol from the recipe. 8ou can apply this practice to any drin& out there. 4on5alcoholic drin&s on the other hand are drin&s specifically designed to be ser%ed without alcohol. This is not the type of point that would be the difference in you obtaining a ,ob, but it is still the type of &nowledge you should commit to memory. "t is important to ha%e a few non5alcoholic drin&s up your slee%e that you can offer to a designated dri%er, non5drin&er or child. Drin& $i. !reparation 9lass 9arnish :oy :ogers Cola, ;53 dashes grenadine :oc&s 0ighball Cherry hirley Temple +emon +ime oda, ginger ale, ;53 dashes grenadine :oc&s 0ighball Cherry 8ellow <ac&et !ineapple, /range = +emon <uice ha&en 0ighball 4one Cranberry Cooler Cranberry ,uice, +emon +ime :oc&s 0ighball 4one /ther !opular Drin&s By focusing on the > drin& clusters detailed abo%e and practicing their subtle %arieties, you will ha%e a strong wor&ing &nowledge of how to ma&e >? drin&s by focusing only on the uni*ue *ualities of 23@ 4ot bad, ehA As you learned earlier, D$1 hortcutsB will put you on the fast trac& to getting behind the speed rail at your new place of employment, howe%er, there are, some, drin&s that you really should commit to memory. 8ou didnCt thin& youCd get off that easy, did youA 1%ery bar will differ, but years of e.perience has shown that what weC%e included in Chapter 2>

should ta&e care of more than >DE of the drin&s that are ordered of you. DonCt be concerned when you ta&e a loo& at the ;FFG differing drin&s weC%e listed. There is no need to memori-e all these drin&s@ 0owe%er, we would suggest that you ha%e fun and e.plore this chapter and try to add another 2F or so from this list on top of the >? listed abo%e to your repertoire of Hno brainersI. Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter 23. These are refreshing drin&s to en,oy almost any time. 6eCd recommend preparing one of the followingK L L :oy :ogers 8ellow <ac&et

Before proceeding, we do strongly recommend re5reading Chapters M523 due to the %ast amount of important information that these chapters contain. 6eC%e reached the end of the drin& memori-ation processes, letCs ,ust ma&e sure youC%e got it down before mo%ing forward@ 2352NF 2352N2 Chapter 2; 6hatOs the difference between a 7irgin drin& and a non5alcoholic drin&A 6hat are all the ingredients in a hirley TempleA 6a&e #p@ Coffee = /ther 0ot Drin&s

8ouCll find yourself regularly ma&ing hot drin&s if you wor& at a s&i resort or similar, or at a typical bar for customers stopping by after a meal. Drin& Alcohol $i. !reparation 9lass 9arnish 0ot Toddy 6his&y ugar, water, ; clo%es 0ot Coffee mug +emon Twist 0ot Buttered :um :um 0ot water, 2t butter, 2t brown sugar 0ot Coffee $ug 4utmeg, Cinnamon stic& "rish Coffee "rish whis&y Coffee, sugar, cream 0ot Coffee $ug 4one $e.ican Coffee Pahlua Coffee, sugar, cream 0ot Coffee $ug 4one Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter 2;. The most appropriate time to try one of these drin&s would be on a cold e%ening or after dinner.

6eCd recommend preparing one of the followingK L L 0ot Toddy $e.ican Coffee pecialty Drin&s Cream = Tropical Drin&s

Chapter 22

pecialty drin&s will ne%er be on the typical list of your most commonly ser%ed drin&s, howe%er, as the name of the chapter insinuates, these are special occasion drin&s. 6hat this means to you is that you wonCt be ma&ing them often, howe%er when you do, your customers will want to be ser%ed something commensurate with their celebration. "n other words, youC%e got to ma&e it good@ Cream Drin&s Cream drin&s are a richer drin&, usually en,oyed after dinner and not often ordered in succession as a result of the filling effect of the cream. The common theme in the Cream Drin& Cluster is the cream mi.. 6eC%e included some of the most popular Cream Drin&s belowK !opular Cream Drin&s at a 9lance Drin& Alcohol $i. !reparation 9lass 9arnish Chocolate :um :um, brown crQme de cacao, clear crQme de menthe Cream :oc&s Double :oc&s 4one 9rasshopper 9reen crQme de menthe, clear crQme de menthe Cream ha&en $artini 4one Almond <oy 'Toasted Almond( Pahlua, Amaretto Cream :oc&s Double :oc&s 4one :oot Beer Float Pahlua, 9alliano Cream :oc&s 0ighball 6hipped Cream creaming /rgasm 7od&a, BaileyCs, Amaretto Cream, splash club soda :oc&s Double :oc&s Tropical Drin&s #nless youCre wor&ing at a themed bar or a cruise ship, chances are tropical drin&s wonCt be included in your staple of regulars, howe%er, in D$1Cs opinion, &nowing how to ma&e a good !ina Colada is paramount to being a true bartender. 4one

Drin& Alcohol $i. !ina Colada +ight :um

!reparation 9lass 9arnish Coconut $il&, Crushed !ineapple

Blended

0ighball

!ineapple, traw $ai Tai +ight :um, Triple ec imple yrup, weet = our $i. :oc&s 0ighball Cherry 0urricane +ight :um, Dar& :um /<, Cranberry <uice, N dashes grenadine :oc&s 0ighball /range lice !lanters !unch :um, float of <amaican rum /<, pineapple ,uice, :oseCs lime, grenadine :oc&s 0ighball !ineapple wedge Alabama lammer Amaretto, sloe gin, outhern Comfort /< :oc&s 0ighball /range lice Blue 0awaiian :um, blue curacao, float of <amaican :um weet = our, !ineapple ,uice Blended 0ighball !ineapple wedge

Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter 22. These more e.otic drin& clusters are also important to ha%e committed to memory. 6eCd recommend preparing one of the followingK L L L Almond <oy 0urricane !ina Colada

22523N 6hen are cream drin&s most often orderedA 22523D 6hat garnish goes with a !ina ColadaA 22523? 6hat are all the ingredients of a 0urricaneA 22523> 6hat glass should you use for all the popular tropical drin&s listedA Chapter 2F The hot = hooter Cluster 6ho e%er said getting a shot was painfulA

!erhaps the easiest of all your tas&s as a bartender from the preparation standpoint, straight, or neat shots are as easy as pouring li*uor straight from the bottle into the shot glass, howe%er itCs not always that simple. ome li*uors when ser%ed as shooters need be chilled and others layered. hot recipes abound and in time, youCll li&ely find yourself ma&ing up your own@ 6eC%e listed additional shot recipes in chapter 2>, howe%er ha%e chosen a popular group of combined, sha&en and layered shots to feature in the reference table below which you should use to practice at home and commit to memory.

The hot = hooter Cluster Drin& Alcohol $i. !reparation 9lass R3 6ise $en <ac& Daniels, <im Beam, /ld 9randad 9arnish 4one Combined hot

4one Blow <ob Pahlua, BaileyCs "rish Cream 4one +ayered hot 6hipped Cream Cement $i.er BaileyCs 3 dashes :oseCs lime +ayered hot 4one Fourth of <uly 9renadine, 7od&a, Blue Curacao 4one +ayered hot 4one Anti Free-e 7od&a, $idori 4one ha&en hot 4one $=$ Pahlua, Amaretto 4one +ayered hot 4one RTe*uila lammer Te*uila +emon +ime oda Combined hot 4one !rairie Fire Te*uila ;53 dashes TabascoS +ayered hot 4one lippery 4ipple ambuca, BaileyCs Dash of grenadine +ayered hot 4one R For both of these shots, after combining ingredients, *uic&ly slam the shot onto the bar with your hand o%er a nap&in on top of the glass. <ello hots Becoming more and more popular at bars and at home parties, <ello hots combine your fa%orite li*uor into a ,ello mi.ture and are ser%ed in small containers li&e miniature Di.ie cups. Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter 2F. The most difficult thing about the shooter cluster is getting them all down, but this really isnCt necessary. They are so simply made that youCll commit your staples to memory and when re*uested for something foreign to you, simply consult chapter 2> for easy access recipes. '6e strongly recommend all bars to carry a copy of Drin&sT $ade 1asyB, and if your establishment does not, be sure to bring your copy each time you go to wor&(. 9i%en the simplicity in preparing the ma,ority of shooters, we feel your time would be best utili-ed in wor&ing to prepare a layered or sha&en shooter. 6eCd recommend one of the followingK L L L Anti Free-e Blow <ob Fourth of <uly

2F52;U 6hat $ethod is used to prepare a Fourth of <uly hotA

2F523F 6hat $ethod is used to prepare an Anti5Free-e shotA 2F5232 6hat do you garnish a Blow <ob withA 2F523; 6hat three alcohols are in a Three 6ise $en shotA 2F5233 6hat alcohol is in a screaming /rgasmA Chapter U $a&e Drin&sA 1asyT Basic Drin& Clusters V Pnow these and itCll ma&e your ,ob a bree-e.

Continuing in our efforts to simplify the bartending process and speed your employment as a full time bartender, weC%e de%eloped and grouped popular drin&s into 2; Drin& Clusters that share many of the same attributes. 8ouCll find that if you commit to memory how to concoct the chief drin& of that cluster and then concentrate on learning ,ust the names of the indi%idual drin&s within the cluster, you should be able to intuiti%ely ,og your memory of what it ta&es to ma&e the remaining drin&s in the cluster when called upon. Because many of the names of the drin&s within these 23 clusters hint at the ingredients they contain, that, combined with your &nowledge of the chief drin& will ma&e learning how to ma&e >? drin&s as easy as learning 23@ :emember, this is Drin&sT $ade 1asyB@ The 0ighball Cluster The 0ighball Cluster simply refers to drin&s o%er ice ser%ed in a double roc&s or roc&s glass and will represent the most commonly ordered drin&s by your customers. +uc&ily, they are also easy to ma&e. 6eC%e listed some e.tremely popular e.amples below which you should ta&e time to commit to memory, but ob%iously many more abound. 6ith this cluster being the most abundant, there are not as many similarities between the drin&s other than the preparation method and glass used to ser%e the drin&. Additionally, this is the one cluster that has no chief drin& for you to reference. +uc&ily, ma&ing these drin&s is relati%ely simple, and the names do hint at what is contained within them. Drin& Alcohol $i. !reparation 9lass 9arnish 7od&a Tonic 7od&a Tonic /n The :oc&s Double :oc&s W :oc&s +emon 6edge 9in :ic&ey 9in, +ime <uice Carbonated 6ater /n The :oc&s Double :oc&s W :oc&s +ime 6edge e%en = e%en e%en = e%en Bourbon +ime oda /n The :oc&s Double :oc&s W :oc&s Cherry !resbyterian 6his&y 9inger Ale, Club oda /n The :oc&s Double :oc&s W :oc&s +emon Twist $adras 7od&a Cranberry <uice, /range <uice /n The :oc&s Double :oc&s W :oc&s +ime 6edge e. on the Beach 7od&a, !each chnapps Cranberry <uice, /range <uice /n The :oc&s Double :oc&s W :oc&s 4one $elon Ball 7od&a, $elon +i*ueur /range <uice /n The :oc&s Double :oc&s W :oc&s 4one Bloody $ary 7od&a Tomato <uice, +emon <uice, 6orchestershireS auce, TabascoS auce ha&en Collins 9lass Celery tic&, +ime 6edge Bourbon ling Bourbon our $i. ha&en Double :oc&s W :oc&s +emon Twist

9in Fi-:oc&s

9in, Bar $i. 4one

Carbonated 6ater

ha&en

Double :oc&s W

AG Bartending Tip "n order to better ser%ice the customer and increase your sale, itCs a good idea when ta&ing coc&tail orders to always as& the customer what type of li*uor they would li&e. Chances are better than not that they will name a more e.pensi%e call brand. The $artini Cluster !erhaps the *uintessential bar drin&, the $artini is also one of the simplest drin&s to ma&e as far as what youCll need to remember. There are %ery few deri%ations from the base $artini. 0owe%er, as it is simple in the way of ingredients, the $artini calls for more attention to be paid to the combination of these ingredients. The $artini aficionado will surely taste the most subtle difference in taste. 4ote that unless otherwise re*uested, a customer ordering a $artini is to be ser%ed a 9in $artini. This is a fundamental rule of the $artini, howe%er if your customer seems at all unsure, better to as& first, as the tastes of a 9in $artini as opposed to a 7od&a $artini are *uite distinct. Drin& Alcohol $i. !reparation 9lass 9arnish $artini 9in or 7od&a, ; dashes of dry %ermouth 4one tirred W ha&en $artini 9lass 'Chilled( /li%e Dry $artini 9in or 7od&a, 2 dash of dry %ermouth 4one tirred W ha&en $artini 9lass 'Chilled( /li%e 1.tra Dry $artini 9in or 7od&a 'no %ermouth( 4one tirred W ha&en $artini 9lass 'Chilled( /li%e DirtyR $artini 9in or 7od&a, ; dashes Dry 7ermouth plash /li%e <uice ha&en $artini 9lass 'Chilled( /li%eR $isc. 4otesK a( tirred is the commonly recogni-ed $artini preparation method, but it is the customerCs re*uest. Be sure to as& how they would li&e it prepared. b( RA Dirty $artini includes a splash of the ,uice of the garnish and helps to stifle the initial impact of the alcohol for your customer and produce a smoother deli%ery. 6ith all dirty martiniCs, include the chosen garnish 'there is such a thing as a Broccoli Dirty $artini@( in with your mi.ture and sha&e 35N times, then pour, using the garnish in the sha&er with your drin&. c( 6hen someone orders a 9ibson, they are as&ing for a $artini, the only difference being that the garnish is a pearl onion as opposed to an oli%e. Follow all the same rules as when ma&ing a standard $artini, and &now that ali&e a $artini, a 9ibson can contain either %od&a or gin.

The $anhattan Cluster Ali&e the $artini, the $anhattan Cluster is also a small drin& cluster and easily made. Drin& Alcohol $i. !reparation 9lass 9arnish

$anhattan Bourbon, ; dashes of sweet %ermouth 4one tirred W ha&en Coc&tail 'chilled( Cherry Dry $anhattan Bourbon, ; dashes of dry %ermouth 4one tirred W ha&en Coc&tail 'chilled( /li%e !erfect $anhattan Bourbon, 2 dash sweet %ermouth, 2 dash dry %ermouth 4one tirred W ha&en Coc&tail 'chilled( +emon twist The +ong "sland Cluster The famed +ong "sland is a combination of li*uors, which together, create a pleasant and potent end result. Depending upon what region of the country or world youCll end up wor&ing, youCll encounter some %ariations of the basic theme of the +ong "sland "ce Tea, howe%er, remember that these are all part of the same cluster for a reason. They share the same preparation, glass and almost the same garnish attributes, with the only substantial difference being the Alcohol or mi.. Drin& Alcohol $i. !reparation 9lass 9arnish +ong "sland "ced Tea 7od&a, rum, gin, te*uila weet = our $i., splash co&e :oc&s 0ighball +emon 6edge Florida "ced Tea 7od&a, rum, gin, te*uila weet = our $i., splash /< :oc&s 0ighball +emon 6edge California "ced Tea 7od&a, rum, gin, te*uila weet = our $i., splash grapefruit :oc&s 0ighball +emon 6edge 0awaiian "ced Tea 7od&a, rum, gin, te*uila weet = our $i., splash !ineapple <uice :oc&s 0ighball +emon 6edge Adios $other 7od&a, rum, gin, te*uila, blue Curacao weet = our $i., splash lemon lime soda :oc&s 0ighball Cherry To&yo "ced Tea 7od&a, rum, gin, melon li*ueur weet = our $i., splash lemon lime soda :oc&s 0ighball +emon 6edge The :ussian Cluster Drawn from The 6hite :ussian, this popular family deli%ers a tasty, creamy, sweet tasting drin&, always mi.ed with coffee li*ueur. Drin& Alcohol $i. !reparation 9lass 9arnish 6hite :ussian 7od&a, coffee li*ueur 0alf = 0alf :oc&s Double :oc&s 4one Blac& :ussian 7od&a, coffee li*ueur 4one :oc&s :oc&s 4one Brandy Ale.ander Brandy, brown crQme de cacao 0alf = 0alf :oc&s Double :oc&s or coc&tail 4utmeg Bra%e Bull Te*uila, coffee li*ueur 4one :oc&s :oc&s 4one Colorado Bulldog 7od&a, coffee li*ueur 0alf = 0alf, splash cola :oc&s Double :oc&s 4one $ind 1raser 7od&a, coffee li*ueur Club soda :oc&s Double :oc&s 4one $udslide 7od&a, coffee li*ueur, "rish Cream 0alf = 0alf :oc&s Double :oc&s 4one mith = Pern Coffee li*ueur 0alf = half, splash cola :oc&s Double :oc&s 4one mith = 6esson 7od&a, coffee li*ueur 0alf = half, splash cola :oc&s Double :oc&s 4one

The Pami&a-e Cluster The Pami&a-e drin& cluster, or simply, the Pami&a-e, is also &nown to be a shot, so be sure to as& your customer e.actly which they are ordering. All %od&a based drin&s, the distinguishing characteristics of indi%idual drin&s can often be found in the name as you will see. Drin& Alcohol $i. !reparation 9lass 9arnish Pami&a-e 7od&a, triple sec +ime <uice ha&en $artini Cosmopolitan 7od&a, triple sec $artini +ime 6edge +ime <uice, splash cranberry +ime <uice +emon <uice, ugar ha&en +ime 6edge ha&en ha&en ha&en $artini

Chambord Pami&a-e 7od&a, splash Chambord $artini +ime 6edge Chambord +emon 7od&a, splash Chambord $artini +emon 6edge, sugar glass rim +emon Drop 7od&a, triple sec +emon 6edge, sugar glass rim /range Pami&a-e ha&en $artini 7od&a 9imlet

+emon <uice, ugar

7od&a, triple sec +ime 6edge +ime <uice

+ime <uice, splash /range <uice ha&en $artini +ime 6edge

7od&a

The $argarita Cluster There are *uite a bit more $argarita options than $artinis, but they are important to &now. The list may loo& daunting, but &eep in mind that much of the preparation remains the same. 8ouCll be using the same mi., same glass and either blending or ser%ing the drin& on the roc&s. The other %ariations are detailed below. Drin& Alcohol $i. !reparation 9lass 9arnish $argarita Te*uila, triple sec weet = sour = float of :oseCs +ime :oc&s or blended $argarita alted glass rim with a lime wedge Banana $argarita Te*uila, crQme de banana weet = sour = float of :oseCs +ime :oc&s or blended $argarita 4one Blue $argarita Te*uila, blue Curacao weet = sour = float of :oseCs +ime :oc&s or blended $argarita 4one Cadillac $argarita Cuer%o 2MFF, 9rand $arnier weet = sour = float of :oseCs +ime :oc&s or blended $argarita alted glass rim with a lime wedge $elon $argarita Te*uila, melon li*ueur weet = sour = float of :oseCs +ime :oc&s or blended $argarita 4one !each $argarita Te*uila, peach schnapps weet = sour = float of :oseCs +ime :oc&s or blended $argarita 4one :aspberry $argarita Te*uila, raspberry li*ueur weet = sour = float of :oseCs +ime :oc&s or blended $argarita 4one trawberry $argarita Te*uila, strawberry li*uer weet = sour = float of :oseCs +ime :oc&s or blended $argarita 4one Tuaca $argarita Te*uila, Tuaca weet = sour = float of :oseCs +ime :oc&s

or blended

$argarita

4one

Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter U. 6hew@ That was a lot of information we reali-e, and of all the chapters in this course, weCd most strongly recommend going o%er this one a few times. 6hen you get these basic clusters and their offshoots down, you will find it all the more easy to assimilate additional drin& mi.tures into your base of &nowledge. ThereCs no way that you can practice each of these drin& preparation methods in one sitting, howe%er it will be important for you to do so on your own time. For now, we suggest preparing and en,oying one of the followingK L L L +ong "sland "ced Tea $argarita $artini

U52FF 0ow many drin& clusters are thereA U52F2 0ow will remembering the names of the drin&s in the clusters help to remember how to ma&e the drin&A U52F; 6hat is the most common drin& clusterA U52F3 6hat is the chief drin& of the highball clusterA U52FN 6hat two alcohols are in a e. on The BeachA U52FD 6hat three elements go into a 9in Fi--A U52F? 6hat alcohol goes into a $artini if a customer simply re*uests a X$artini, ha&en with ; /li%esXA U52F> 0ow is a Dirty $artini different than a standard $artiniA U52FM 6hat other type of alcohol can be included in a $artiniA U52FU 6hat differentiates a 9ibson from a standard $artiniA U522F 6hat is the main alcohol base in the $anhattan familyA U5222 6hat garnish is used to ma&e a perfect $anhattanA U522; 6hat are the four base alcohols included in almost all +ong "sland "ced TeasA U5223 6hat mi. is used most commonly with all +ong "sland "ced Tea %arietiesA U522N 6hat glass is commonly used to ma&e +ong "sland "ced Tea %arietiesA U522D 6hat +ong "sland "ced Tea base alcohol is e.cluded and what is it substituted with for a To&yo TeaA U522? 6hat is the most common base mi.er for the :ussian clusterA U522> 6hat alcohol is contained in e%ery drin& in the :ussian clusterA U522M 6hat is the difference between a mith = Pern and a mith = 6essonA U522U 6hat mi. is added to a $ind 1raserA U52;F 6hat one drin& of the :ussian Cluster re*uires a garnish and what is itA U52;2 6hat type of glass should all Pami&a-eOs be ser%ed inA U52;; 4ame all ingredients in a +emon Drop. U52;3 4ame all ingredients in a Cosmopolitan. U52;N 6hat tool will you use when ma&ing a $argarita :oc&s 6ith saltA U52;D 6hat two mi.es are used with all in the $argarita ClusterA U52;? 6hat two drin&s in the $argarita Cluster call for a garnishA U52;> And what are those garnishesA U52;M For a Banana, !each, $elon or trawberry $argarita, what type of alcohol gi%es it that fruitOs fla%orA

The Basic +i*uor 9roups "n this business, you gotta start somewhere@ 4ow that youCre familiar with the > basic ser%ing methods, M mi.ing methods, the 3 glassware preparation methods, the D$1 alcohol and mi.er *uantity rules of thumb and ha%e a wor&ing &nowledge of what garnishes go where and when, weCre ready to transition into the basic li*uor combinations of > primary li*uors groups and from there, mo%e into the differing ways that these li*uor groups spiral off into 2F,FFFG drin&s. Thin& of these drin& combinations as the primary colors of drin& ma&ing in that each group weC %e listed below co%ers the gamut of the drin&s youCll create, including all the ser%ing and mi.ing possibilities. To simplify things e%en further, youCll find that of these > primary li*uor groups, U times out of 2F, youCll find yourself using only NK %od&a, rum, gin and whis&y. Bourbon Bourbon is a sub5category of whis&ey, although American made with a minimum of D2E corn. Bourbon is arguably the most popular of the #. . whis&eys, distilled in outhern #. . states such as Tennessee. !opular brands of bourbon areK <ac& Daniels, <im Beam, 6ild Tur&ey, /ld 9rand Dad and /ld Crow. Basic Bourbon Combinations Bourbon hot Bourbon and club soda Bourbon chilled Bourbon Collins Bourbon on the roc&s Bourbon and water Bourbon and Co&e Bourbon sour Bourbon and Diet Co&e Bourbon and coffee Bourbon and prite Bourbon and hot water Brandy $uch li&e wine, the taste and brand of Brandy are %ery much determined by $other 4ature in that the process of ma&ing brandy consists of distilling grapes and other fruits and fermenting in oa& barrels. Brandy is most commonly used as a cordial and is considered to be a li*ueur. !opular brands of Brandy areK 1=< 9allo, Porbel = Christian Brothers

Basic Brandy Combinations Brandy shot Brandy Collins Brandy on the roc&s Brandy and /< Brandy and Co&e Brandy and tea Brandy and diet Co&e Brandy and hot water Brandy and prite 9in 9in is a distilled grain li*uor based mostly on the ,uniper berry, but with differing brands including barley, corn, malt and rye in the production process. !opular brands of 9in areK Beefeater, Bombay, 9ordonCs = Tan*ueray Basic 9in Combinations 9in shot 9in and /< 9in chilled 9in and pineapple 9in on the roc&s 9in and grapefruit 9in tonic 9in and cranberry 9in Collins :um :um is distilled from molasses 'originally sugar cane( and is predominately made in Caribbean countries such as <amaica, 0aiti and !uerto :ico. :um is aged anywhere between two and ten years with the longer the aging, the dar&er the rum. !opular brands of :um areK $ount 9ay, Bacardi, Captain $organCs and Appleton 1state. Basic :um Combinations :um shot :um and /< :um chilled :um and pineapple :um on the roc&s :um and grapefruit :um and Co&e :um and cranberry :um and diet Co&e :um and coffee :um and prite cotch Ali&e Bourbon, cotch is also considered to be whis&y although is spelled with no e, as opposed to American and Canadian whis&eys. cotch whis&y is made from either barley or grains and grouped in one of N areas of cotland. !opular brands of blended cotch areK Chi%as :egal, Balantine, 9rantCs and <ohnny 6al&er.

Basic cotch Combinations cotch shot cotch and club soda cotch chilled cotch and water cotch on the roc&s cotch Collins Te*uila Te*uila, from the Te*uila region of $e.ico is produced from the heart of the Aga%e plant, with its ,uices mi.ed with sugar cane and yeast, then fermented. "tCs important to note that $e-cal, while similar to Te*uila, has enough subtle differences to put it in a class all its own. pecifically, $e-cal is made in another region and from a specific species of the Aga%e plant. !erhaps most notably, $e-cal is &nown for the worm you can find in the bottom of the bottle. Consumed only by the daring. !opular brands of Te*uila areK <ose Cuer%o, au-a and !atron.

Basic Te*uila Combinations Te*uila shot Te*uila and /< Te*uila chilled Te*uila and tomato Te*uila on the roc&s Te*uila and coffee Te*uila and :oseCs lime 7od&a 7od&a is created by a distillation process similar to other alcohols using a %ariety of grains, but most commonly through potatoes. After the distillation process, the li*uid is then filtered through charcoals, sometimes, as much as 3 or more times@ The most uni%ersal alcohol, youCll find yourself using 7od&a in a wide %ariety of drin&s. !opular brands of 7od&a areK &yy, toli, Tan*ueray, 9ordonCs, Petel /ne and Absolut. Basic 7od&a Combinations 7od&a shot 7od&a tonic 7od&a chilled 7od&a sour 7od&a on the roc&s 7od&a and /< 7od&a and prite 7od&a and cranberry 7od&a and ginger ale 7od&a and tomato 7od&a and club soda 7od&a and pineapple 7od&a Collins 7od&a and grapefruit

Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter M. 6eCd encourage you to re5read this chapter at least once, as there is a lot of detail contained within. $ost importantly, do your best to thoroughly cement in your mind the differing combinations that can be found with each of the primary li*uor groups. 6e suggest preparing and en,oying one of the following coc&tails as you proceedK L L 6hite :ussian Yombie

M5M2 6hat are the N most common alcohols youOll find yourself using U times out of 2F when ma&ing coc&tailsA M5M; "n what region of what country is Bourbon madeA M5M3 4ame two popular brands of Bourbon. M5MN Bourbon is a sub5category of what primary li*uor groupA M5MD 6hat is the first step in the creation of BrandyA M5M? 4ame two popular brands of Brandy. M5M> "n describing a wider group of alcohols, Brandy is considered to be aK M5MM 9in is deri%ed mostly from distilling of the ZZZZZZZZZ berry. M5MU 4ame two popular brands of 9in. M5UF 6hat region of the world is most :um made inA M5U2 6hat ma&es some rum dar&er than othersA M5U; cotch is considered a 6his&y or a 6his&eyA M5U3 4ame two popular brands of cotch. M5UN Te*uila is produced from what type of plantA M5UD 6hat is $e-calOs most distinguishing characteristicA M5U? 4ame two popular brands of Te*uila. M5U> 7od&a is most commonly distilled through whatA M5UM 6hat is the most uni%ersally used li*uor in drin& ma&ingA M5UU 4ame two popular brands of 7od&a. 9arnishes = $i.ers A well dressed drin& 5 the &ind of drin& youCd ta&e home to mother. 9arnishes can ser%e the purpose of ma&ing the drin& loo& pretty and festi%e, or can ha%e the %ery practical application of enhancing fla%or and mi.ing with the ingredients to create a finished and more en,oyable taste. "n the world of the bartender, garnishes are considered to be anything from fruit, %egetables and spices to decorati%e placements and other add5ons. Fruit 9arnishes +emons, +imes, /ranges, $araschino Cherries or !ineapple. $any share the same preparation while others re*uire -ero preparation.

7egetable 9arnishes Celery = coc&tail onions 'pearl onions( Dairy 9arnishes 6hipped Cream, ha%ed Chocolate Decorati%e !lacements #mbrellas, plastic swords, mon&eys, etc. These are mostly a function of the style of the bar youCre wor&ing in. pices alt, pepper, nutmeg and cinnamon stic&s. 9arnish :ules at a glance Any drin& mi.ed with lime ,uice +ime 6edge Any drin& mi.ed with tonic water or club soda +ime 6edge Any drin& mi.ed with sweet = sour or lemon ,uice +emon 6edge or slice Bloody $ary Celery stal& and lime wedge Cappuccinos and lattes ha%ed Chocolate Coffee Drin&s 6hipped Cream and 4utmeg 0ot Drin&s Cinnamon tic& "ce cream drin&s 6hipped Cream $argarita alted 9lass rim and lime wedge /ld fashioned /range slice and cherry !ina colada 2!ineapple slice ambuca 3 coffee beans weet = sour with 2 type of li*uor 'e.g. Amaretto sour or $idori sour( Cherry Any drin& with lime ,uice +ime wedge 0ow to ma&e 9arnishes As you &now, much in the world of bartending is about the flamboyance, style of presentation, or name of the drin& as opposed to how it tastes. $ind you, D$1 will D1F"4"T1+8 be able to distinguish between a well made $artini and a hac& ,ob, howe%er, is there really a need for D,FFFG different types of shotsA "f it ma&es your customer happy, " suppose the answer is yes. 9etting to the point, 9arnishes wonCt always help the fla%or of your drin&, but often, they are part of the tradition of the drin& or a need to impro%e the aesthetic %alue of the drin& you ser%e. ometimes, on some unconscious le%el, this can ma&e a drin& seem well worth the money you charge. !erception is reality. The well created garnish is part of the art of bartending.

+emon = +ime 6edges a( lice the lemon or lime in half length wise b( !lace both hal%es, fruit side down on your cutting board c( Cut each hal%e length wise four times from top to bottom, with each slice angled toward the center, creating M wedges from each lime +emon = +ime lices a( Cut off the ends of the lemon or lime 'the nubs on each end( b( lice the lemon or lime in half, length wise c( !lace both hal%es fruit side down on your cutting board d( Cut each half straight down to create half circles. 'Depending upon the si-e of your lemon you should get N5? slices(. +emon 6heels 5 These will ha%e the end result of adorning the edge of your customerCs glass and can be either full moons '2 full lemon slice( or half moons '2 half lemon slice( a( Cut off both ends of the lemon b( lice the lemon the short way to create full circles 'you should end up with N5? slices(. c( For full moons, ma&e a slit in each slice from the peel to the center 'being careful not to slice the peel itself( so it can lodge onto the rim of your customerCs glass d( For 0alf moons, cut each slice in half again, and ma&e a slit in each half slice from the peel toward the center 'being careful not to slice the peel itself(, as you would with full moons +emon Twists a( #se a paring &nife to peel the outer s&in from the lemon lengthwise from top to bottom, the thinner the better 'about 2WMth of an inch( b( Cut the strip in half lengthwise to create two twists, which will twist on their own as long as your cut is not too thic& /range 6edges a( Cut off both ends of the orange b( Cut the orange in half, lengthwise, then cut the orange in half again to end up with four, length wise orange *uarters c( Cut each *uarter hori-ontally 'short side( into wedges. '8our final number of wedges will %ary depending upon the si-e of the orange, but in general, one *uarter should produce around eight wedges $iscellaneous Additional $i.ers = Adders V Tabasco auce, 6orchestershire auce, Bitters,

9renadine = Triple sec Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter >. 6eCd still li&e you to en,oy a libation as you go through your test *uestions, howe%er also suggest putting some time toward the listed garnishes, whether you choose to use them in a drin& or not. o now is the time to get out your fruits, cutting board and &nife@ 6e suggest 2 of the following coc&tails to practice some of the more difficult garnish preparationsK L L +emon Drop Tom Collins

After completing the test *uestions and your drin&, we would suggest practicing each of the garnishes listed abo%e. >5>3 6hat are the three glassware preparation methodsA >5>N 6hat garnish is used in a drin& mi.ed with tonic water or club sodaA >5>D 6hat garnish is used in a drin& mi.ed with sweet = sour or lemon ,uiceA >5>? 6hat garnishes could be used with a standard $argaritaA >5>> To create a +emon or +ime wedge, do you first slice the fruit lengthwise or the short wayA >5>M 6hat is the first part of the fruit cut when ma&ing lemon or lime slicesA >5>U 0ow do you get a lemon twist to XtwistXA >5MF 6hat drin& calls for Tabasco sauce, worchestershire sauce and celeryA Chapter ? Basic Drin& !reparation $ethods ThereCs only so many ways to s&in a drin&, " mean, pour a cat.

The goal of Drin&sT $ade 1asyB is to get you wor&ing as a bartender, fast@ 0owe%er, the amount of &nowledge that you must possess to be a bartender is %oluminous, especially when you ta&e into consideration the thousands of potential drin& recipes. And furthermore, your clients will e.pect you to be a wal&ing drin& encyclopedia. Firstly, to that, we say, rela.@ "f thereCs e%er a circumstance where a client is as&ing for something that youC%e ne%er heard of or donCt &now how to ma&e, donCt worry, ,ust as&. :est assured, the &nowledge that this course will deli%er will be enough to get you by UDE of the time, howe%er, thereCs always the foreign drin& re*uested by the discriminating customer that will lea%e you 'and e%en most seasoned bartenders( baffled. 4ot to worry. imply as& your customer whatCs in the drin&. 4ot only will this ensure that you will create the drin& e.actly as it is e.pected, but you will gi%e your client the feeling of being all5&nowing and important. After all, he ,ust stumped the

bartender@ Be humble, accept the &nowledge and he will surely remember your appreciation for his lesson in the tip. Again, we will teach you the fundamentals in bartending, but e%en the most seasoned bartender canCt honestly admit to ne%er ha%ing been stumped at wor& when ha%ing been re*uested a drin&. Thousands of drin&s e.ist, but yet in our professional e.perience, less than 2FF are most commonly ordered@ Clusters $a&e "t 1asy@ #nli&e many bartending schools and courses, it is not our goal to ha%e you memori-e how to ma&e e%ery drin& &nown to man. 4ot only is this unpractical, but also in that only about 2FF of those 2F,FFF plus are most commonly ordered, itCs ,ust not necessary. Further, the time youCd spend trying to memori-e would get in the way of the profession that awaits you@ :ather, weC%e set up a system that di%ides the most commonly ordered drin&s into clusters, with the dominant drin& type or drin& characteristic representing that cluster being the one distinguishing characteristic of the cluster. This could be the $argarita cluster and all the off5 shoots of the basic $argarita, or the more widely encompassing and most commonly ordered 0ighball Cluster. /nce you &now these clusters, combined with some simple rules of thumb in the way of alcohol measurements, youCll be able to ma&e any drin&@ 6e call these D$1 hortcutsB, but you can ,ust refer to them as the helpers thatCll get you ma&ing drin&sT easy 'and fast(@ Apply our rule of thumb *uantity rules with the Drin& Cluster rules and youCll be able to HCliff 4oteI yourself into ma&ing delicious drin&s that will segue into the profession of bartending with ease. D$1 hortcutsB D$1 hortcutsB 5 Alcohol Juantity :ules 2 V "f a drin& contains only one type of alcohol, pour 2 [ ounces of the called for li*uor 'or a 3 count speed pour(. ; V "f a drin& contains two different alcohols, use 2 ounce for the first and [ ounce for the second. 3 V "f a drin& contains three or four types of alcohol, use [ ounce of each. D$1 hortcutsB 5 $i.er Juantity :ules

2 V "f a drin& only includes one mi.er 'e.g. 9in = Tonic(, fill the glass with the mi.er up to \ inch below the rim, no matter the si-e of the glass. ; V "f a drin& includes multiple mi.ers, use e*ual parts of the mi.ers, and again, fill the glass to \ inch below the rim, no matter what si-e glass is used. 6ait a minute, can that be too good to be trueA ometimes it can. The fact of the matter is that our D$1 hortcutsB will wor& with A+$/ T any drin& ordered today and will produce a properly mi.ed, nicely tasting be%erage. This will also wor& for you to ma&e your prospecti%e boss drin&s, *uic&, if you are e%er tested on an inter%iew, but it is important to recogni-e, that the distinguished pallet 6"++ taste subtle differences that go into /$1 of the drin& recipes out there where our shortcuts donCt apply. As you progress with your drin& ma&ing, youCll find the 2FF or so most commonly ordered drin&s will soon be old hat and youC ll e.pand your repertoire e%en further with time. But for starters, our D$1B shortcuts will get you behind the bar gaining on the ,ob e.perience as soon as possible@ 6eCre about to get into the basic li*uor clusters, but before we do, &now that while these clusters may differ, the manner in which they can be ser%ed do not. There are only so many ways to ser%e a drin&. /nly >, in fact@ The > er%ing $ethods

4eat W traight #p A drin& re*uested 4eat or traight #p is simple to prepare in that there is no ice, no garnishes, nothing. <ust the alcohol and the glass. Drin&s such as shots, li*ueurs or brandy are the most common instances when you will use this ser%ing method. /n The :oc&s A drin& re*uested on the roc&s is simply a drin& o%er ice. 0ere, youCll ha%e already filled your glass with ice and will then add li*uor o%er the ice. "f a mi.er is re*uired, add as the recipe dictates. 4ote that some drin& recipes re*uire multiple alcohols or mi.ers that will first need to be prepared in a sha&er, prior to being poured o%er the roc&s.

ha&en ha&en drin&s will typically call for ingredients that need an e.tra push in order for them to mi. properly and taste as your customer e.pects. imply fill your coc&tail sha&er no more than half full with ice and add the re*uired ingredients. "f using a Boston ha&er, place your mi.ing tin o%er the top of your sha&er and sha&e bris&ly >5 2F times. 6ith a strainer, pour the mi. into your glass@ tirred For stirred drin&s, fill your mi.ing glass 2W3rd full with ice and add all re*uired ingredients. #se your bar spoon to stir the concoction thoroughly in one direction and ser%e. ome customers will order their stirred drin&s as Hstirred straight upI or Hstirred on the roc&sI. For these occasions, stir as directed abo%e, then pour with a strainer 'with or without ice depending on whatCs re*uested( into a glass neat 'straight up( or with a strainer o%er a glass with ice. Combined Combined drin&s are drin&s or shots that do not call for any pre5mi.ing, but combine different li*uors in the drin&. These are typically shots, or drin&s with a selt-er mi.ture that help to distribute and better mi. the end result. +ayered The layered preparation method can be used with either coc&tails or shots and as the name implies, in%ol%es the combination of se%eral different li*uors or li*ueurs, layered on top of each other to create an aesthetically pleasing drin&. The way this wor&s is by using the hea%iest or densest li*uors on the bottom and for drin&s containing more than two li*uors, following that pattern and always placing the least dense li*uor on the top, allowing the alcohol to ha%e the appearance of floating on top of each other. Creating the layered drin& or shot is considered an ad%anced bartending techni*ue and one that you should definitely practice prior to creating one for a customer. To create this type of drin&, youCll need to pour the second, third, etc. li*uor o%er the bac& of the spoon which should be rested at the top layer of the li*uor below it. This process needs to be administered slowly so as not to pierce the layer.

ince layered drin&s are considered to be more ad%anced, more time consuming for the bartender to mi., and typically consisting of premium li*uors, they also tend to be more e.pensi%e. Blended or Fro-en For drin&s such as the $argarita, youCll need a blender to prepare. "n these instances, youCll place the ice, alcohol and all mi.ers into the blender cup, blending until the mi.ture becomes a slush, firm presentation. Then pour into an already chilled glass and ser%e. The M $i.ing $ethods There are only so many ways that these drin&s can be mi.ed) M, in fact@ And these can and will be applied to A++ drin& mi.tures. These techni*ues are both uni%ersal and easy to master, youCll ,ust need to associate each techni*ue with the specific drin& type you are ma&ing. This comes by completing this course and by practicing with the homewor& assignments. Type of Drin& $i.ture 0ow to er%e "n what glassware hot traight up hot or snifter Chilled hot tirred :oc&s /n the roc&s /n the roc&s :oc&s 6ith :oseCs lime /n the roc&s :oc&s 6ith any carbonation 'soda, tonic, etc.( /n the roc&s Double :oc&s 6ith sweet = sour $i. /n the roc&s Double :oc&s 6ith any ,uice /n the roc&s Double :oc&s 6ith coffee or hot water 0ot Coffee $i.ers The following are the most commonly used mi.ers and will be stoc&ed by any bar you wor& inK oda 6ater 5 unfla%ored carbonated water Tonic 6ater 5 bitter carbonated water as a result of lemon and *uinine fla%oring oft Drin&s V all the most common choices such as cola, diet cola, lemon5lime fla%ored soda and ginger ale Fruit <uices V Apple, cranberry, grape, grapefruit, lime, orange, pineapple = tomato Bar $i. ' weet = our $i.( 5A mi.ture of lemon ,uice and sugar syrup. Dairy products V $il&, half = half = cream

tandard !re5mi.es V R weet = our, RCollins $i., Bloody $ary $i., trawberry Dai*uiri W $argarita $i., !ina Colada $i., R imple yrup RAll can be purchased or made yourself. Depending upon your barCs protocol, things could be done either way. :ecipesT $ade 1asy weet = our $i. For 2 Drin& V Cut = s*uee-e [ lemon and mi. the ,uice with 2 teaspoon. immediately, and sha&e the drin& you mi. it with %igorously prior to ser%ing. ha&e

For larger *uantities V $i. 2; ounces lemon ,uice with 2M ounces cold water and \ cup of sugar. $i., then &eep cold for use as needed. imple yrup 5 Because this drin& calls for hot water, we donCt recommend ma&ing it in single drin& *uantities unless you are ser%ing a hot drin&. $i. 2 pound of sugar with 2 *uart of boiling water, reducing the temperature as you add the sugar, and stir until the mi.ture thic&ens 'a few minutes(. :efrigerate to store and use as needed. AG Bartend Tip As weC%e discussed before, a bartender, no matter how busy the bar, should ne%er find himself lac&ing tas&s to complete. ThereCs always something to do, which will help you get that busy shift you want and in general, help the barCs efficiency and impress your boss@ "f you find yourself in a slow moment, ma&e some of these commonly used mi.es yourself@ The 3 9lassware !reparation $ethods Chilling For a chilled glass, simply fill the glass with ice water and let it stand for no more than a minute. 1mpty the glass and ma&e the drin&@ Frosting $ost commonly used with beer mugs, the process is what youCd e.pect it to be. Dip the glass in water, then free-e it for about [ hour. The frosty appearance will &eep the drin& cold and create a nice aesthetic appeal. The busy beer bar should always ha%e plenty of frosted mugs at the

ready. Fla%oring $o%ing into fancier drin& clusters, this techni*ue fla%ors the rim with whate%er garnish youCll be using for the particular drin& youCre ma&ing. A lemon wedge or peel rubbed on the rim will create a subtle aroma and fla%or to the drin&. These are the differences that will ma&e your drin&s stand out@ DoesnCt that simplify thingsA 0onestly, you can do this@ There is a %ery basic routine that all drin&s must follow and the abo%e applies to almost all of them@ 6ho needs to memori-e thousands of drin& recipesA@ 0ow about > basic ser%ing methods, M mi.ing methods and 3 glassware preparations all using D$1 alcohol and mi.er *uantity rules to simplify the process e%en further@ 6ho e%er said bartending was complicatedA 8ou can do this@ 8ou already are@ Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter ?. As we learned, there are only so many ways to prepare a drin&. By learning and committing to memory these methodologies, you are peeling away pieces of the onion and furthering your drin& ma&ing foundation. 6e canCt suggest ma&ing the number of drin&s that would co%er all the abo%e and still permit you to fill out your test *uestions with a clear head in one sitting. As such, we implore that you ta&e it upon yourself to, in between the conclusion of this chapter and the beginning of the ne.t, try ma&ing additional coc&tails that will co%er some of the preparation methods not contained in the drin&s we suggest below. 6e suggestK L L American Dream or $on&ey Brain hooters 'to practice layering( Bubble 9um or $ind 1raser 'to practice the sha&en techni*ues(

?5?3 6hat should you do if one of your customers orders an e.tremely foreign sounding drin& and you donOt &now how to ma&e itA ?5?N "f a coc&tail contains only 2 type of alcohol, how many ounces will you typically includeA ?5?D "f a coc&tail contains ; types of alcohols, how many ounces should you include of eachA ?5?? "f a coc&tail contains 3 or more types of alcohol, how many ounces will you typically includeA

?5?> "f a coc&tail includes multiple mi.ers, how do you typically determine the amounts of the differing mi.ersA ?5?M 0ow close to the rim do you fill up a glass with mi.erA ?5?U 6hat are the > ser%ing methods in drin& ma&ingA ?5>F 6hat &eeps a layered drin& from collapsing on top of each otherA ?5>2 6hat are the M mi.ing methodsA ?5>; 6hat is bar mi. or sour mi. made ofA Chapter D A Day 6ithout 6ine "s A Day 6ithout unshine Pnow your wines 'and Champagne too@(

4o unshineA 6ell thereCs always wine@ 6e could de%ote many a chapter to the intricacies of the wine fermentation process, the culti%ating of grapes, or the soils &nown to produce the best wine and why. "n fact, many boo&s already e.ist on this sub,ect, but in the end this will only help your profession if you plan on landing a ,ob in a sophisticated wine bar. This chapter is not set out to school you on the A to YCs of wines, but rather the ABCCs of wines. 6ine drin&ers ha%e been &nown to be particular about their be%erage of choice and you should &now the basics as it relates to wine to help ser%ice this customer as well as guide a no%ice wine drin&er to the most appropriate choice for the occasion. Basic 6ine Terms The following terms are used to describe the o%erall impression of a wine. These will be important, should your client call you on the cuff to e.plain one choice o%er another. 8ou should be prepared to both understand and use this terminology. Acidity V Acid is present in all wines and is %ery important in determining structure, shape and lifespan. 9ood acid le%els can ma&e a wine crisp and refreshing and help to preser%e the wine. Aroma V This refers to the smell of the wine as it relates to the grape that produced it. Body V This describes the way the wine feels in your mouth, either light, medium or full. Bou*uet V This term describes all of the different things you can smell in a wine. "n ta&es into consideration e%erything relating to the smell of that wine. Dry V This relates to the amount of sugar in a wine. And in the world of wine, dry is considered the opposite of sweet. A drier wine has less residual sugar than a sweet wine. 6hen drin&ing dry wines, you may ha%e noticed the dry feeling that this may lea%e in your mouth. Finish V This is the residual taste the wine lea%es in your mouth after you swallow it. Does it

linger for a spell or does it change completelyA Fruity V The result of more residual sugar being left in the wine. weet V The opposite of dry. 6ines such as Yinfandels are most always sweet. 6hat 6ine is@ Fundamentally, wine consists of natural fermented ,uices from fresh, ripe grapes. Fermentation is the process by which the grape turns into wine with the help of sugar, yeast and carbon dio.ide. DonCt thin& about this too much or you might not en,oy another glass of wine yourself. 4or do you want to find yourself wa.ing on about fermentation to your no%ice wine drin&er for fear they may gag and e.it the bar. As a bartender, howe%er, it is important to ha%e a basic &nowledge of how this stuff came to be. 9rape 9rowing /ne of the most important distinctions of a great wine rests in the grapes that began the wine process. The goal of the grape grower is to grow ripe grapes whom ha%e about \ natural sugar in their ,uice. The ripening process is %ital to de%eloping a fine wine. Furthermore, the slower the ripening the better, as this allows the grape the opportunity to de%elop comple. character and fla%or. $other 4atureCs "nfluence on 6ine 9rape growers are sub,ect to the laws and whims of $other 4ature. The perfect wine grape needs warm days to ripen, but also cool nights to stretch out the growing season. This is a delicate stage, for cool nights must not e%er become frosty which could destroy the grape and ripening process altogether@ 6ineries ha%e comple. heating systems in place to combat this process, but ultimately, much of the success of a growing season is sub,ect to mother nature, hence the terminology of Ha good yearI often used in describing a wine, as good weather years in particular regions will drastically affect the *uality of the wine. The soil is e.tremely important in wine growing, hence regions such as onoma County, CA, Bordeau., France and Tuscany, "taly are steeped in a long standing tradition of fine wine. Again, $other 4ature is the primary reason for such fine wines, in that land formations that bloc& winds,

sun and promote proper drainage will create the end result of a more fertile growing area for the grapes and the final result of a better wine. 7intage 7intage is a term you should &now when referring to wines. 7intage refers to the year that the grapes were grown and har%ested, not when the wine was bottled. Frost, hail and rain can all significantly affect the *uality of the wine and often cause a %ineyard to discard a batch of grapes entirely. These are not the types of details youCll need to ha%e a profound education in, but it is important to be familiar with the elements that go into creating a *uality wine. 6hite 6ine !roduction First and foremost, all stems are remo%ed and the grapes crushed, gi%ing yeast the access to the sugars in the grape ,uice, which allows the fermentation process to begin. The ,uice is pressed off the s&ins and then allowed to settle in a tan& so that the solids sin& to the bottom. 6hen fermentation begins, yeasts con%ert the sugar to alcohol and carbon dio.ide. The carbon dio.ide escapes into the air in the process, but the alcohol remains. 6hat ma&es 6hite 6ine DryA "f all the sugar is consumed through a longer fermentation process, then the wine will be called dry as it has less residual sugar. 6hen is 6hite 6ine considered to be weetA By stopping the fermentation earlier and specifically before the yeast can consume all of the sugar, the end result is a sweeter white wine as a result of the residual sugar. :ed 6ine !roduction "n preparing :ed wine, the grapes are crushed, but unli&e white wine, all ,uices and s&ins are left to sit. Through this process and by including the s&ins in the fermentation, a color, fla%or and tannins are de%eloped. These tannins 'a natural substance found in grapes and tea lea%es( are what ma&es a wine taste bitter. Because of this, red wine is a popular choice with most dinners as it helps to cleanse taste buds. Blush 6ine !roduction

Blush wines are made almost the same way as sweet wines, e.cept the process begins with red grapes. #nli&e the ma&ing of red wine, the ,uice is pressed at the beginning so thereCs only a slight amount of color, resulting in a pin&ish hue. "t is important to &now that the fermentation process is always stopped prior to completion to allow for more residual sugar and the sweet taste that blush wines are &nown for. The 9reat 9rape@ The type of grape used in wine ma&ing is &ey to understanding wine. "n the #. ., wine is named after the %ariety of grape used to produce it. For e.ample, a $erlot is a grape %ariety ali&e Chardonnay, etc. An important &ey to remember is that in order for a wine to be called $erlot, it must contain >DE $erlot 9rapes, no less. This also applies to Chardonnay and Cabernet wines, etc. The grape is always the starting point for the wine, but as we learned earlier, the fermentation process is where the chemical ma&e5up of the ,uices is changed e%en further. 9rapes #sed "n 6hite 6ine Chardonnay This popular white grape is from the burgundy region of France and usually ma&es a wine that is dry, crisp, refreshing and fruity. au%ignon Blanc This grape %ariety also ma&es a dry white wine, yet not as fruity as chardonnay, and as such, results in a drier taste. au%ignon Blanc typically has a more subtle fla%or.

6hile Chardonnay and au%ignon Blanc are the most popular white wines, you should also be familiar with the following two additional %arieties. <ohannisburg :eisling This is a famous white grape used for 9erman wines and ma&es a wine that tastes %ery fruity, sweet and refreshing. Chenin Blanc This grape comes from the +oire 7alley in France and is used to ma&e a soft and scented wine with fruity fla%ors. Chenin Blanc can run the range from semi to %ery dry.

9rapes #sed in :ed 6ine Cabernet au%ignon This grape has been described as %ery powerful and results in a full bodied wine. The wine is dry and slightly bitter, yet fruity. $erlot This grape is a close relati%e to Cabernet au%ignon, with the original blends coming from the same %ineyards and general geographical areas. 6hile it is as dar& in color as a Cabernet, it is considered softer and easier to drin&. 9amay This grape is used for the lighter and fruitier wines from the French region. Yinfandel This is a red grape that is used to ma&e the wine &nown as 6hite Yinfandel, howe%er, Yinfandel 'not white( should not be confused with 6hite Yinfandel. "t is a red wine, slightly sweet in taste. !inot 4oir This grape results in a red wine, light in color, but bold in taste. The fla%or can be intense cherry, raspberry, plum and a little spice. The more e.pensi%e !inots can ha%e a wide range of comple. fla%ors and aromas. Fortified 6ines Fortified wines are wines where brandy has been added to either stop the fermentation process and retain sweetness, or to increase alcohol content. Typically, these types of wines are ser%ed with dessert, contain a greater concentration of alcohol and are rich and sweet. par&ling 6ines Also popular today, the spar&ling wine family is not too different than typical wines in the way of grapes, rather the creation process of the wine is what begets the magical bubbles that distinguish a spar&ling wine from standard wine families. "f your customer is loo&ing for an introductory spar&ling wine, we recommend either a Chardonnay or !inot grape which are more delicate and fruity.

Champagne "tCs important to reali-e that champagne is really a wine of sorts, from the Champagne region of France. Further, the word OChampagneO is the trademar&ed name of a wine region in France and cannot be used to describe spar&ling wine from other regions, howe%er this is a French law, not enforceable for Champagnes produced in countries other than France. JK 6hat ma&es those wines spar&leA AK By using pressuri-ed bottles, the C/; is captured and carbonates the wine, creating the tiny bubbles youCll find in par&ling wine and champagne. "n summary, wine is a comple. be%erage whose production borders on an art form. erious wine drin&ers will carry this same fastidious nature with them, and while they will most li&ely fre*uent wine specialty bars, should you ha%e one in front of you, it will be important to be %ersed in the basics discussed abo%e. 6ine er%ice 0ow to er%e 6ine 5 :estaurant Application After remo%ing the cor& from the bottle, wipe the lip of the bottle inside and out with a clean nap&in. !our only an ounce of the wine with the label facing your customer and twist the bottle toward your body as you raise it from the glass to pre%ent any spillage. Allow your customer to taste and appro%e of the wine prior to filling up the remainder of the glass. 6hat Temperature to er%e 6ine :ed 6hite Fortified par&ling Temperature to er%e :oom temperature Chilled Chilled or room temperature /pen :ed,

Chilled 'directly in ice( er%ing :ecommendations /pen prior to ser%ing so the bottle can HbreatheI and ser%e /pen and ser%e /pen and ser%e Color :eddish /range to deep purple !ale yellow to deep gold 7aries white or rose Characteristics from trong Fla%or) hea%y body) dry

Delicate) not as robust as red) %aries

%ery dry to %ery sweet :ich, hea%y, and sweet :anges from dry to sweet Alcohol Content 2FE52NE 2FE52NE 2DE5;NE 2FE52NE Common Choices Cabernet au%ignon Chianti 9amay $erlot !inot 4oir Yinfandel Chardonnay Fume Blanc :eisling au%ignon Blanc Apertifs '%arious( $adeira $arsala !ort herry Brut Dou. 6ine er%ing Tips 2 V Always uncor& red wine at least D minutes prior to ser%ing, as it is important for the wine to mi. with the air or HbreatheI which will boost the fla%or. ; V :ed wine should be poured up to ; inches below the rim of the glass and white 2 inch below the rim. The reason for the difference is to allow the customer the ability to swirl red wine slowly and further let it breathe. 3 5 "t is customary to first ser%e an ounce to the gentleman guest, and upon appro%al, to ser%e his female guest fully, then return to the gentleman to fill the remainder. Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter D. The &nowledge of wine will greatly help both your and your customers en,oyment of it, as youCll better be able to recommend the most suitable wine depending on the meal or disposition of the indi%idual. For whate%er wine you choose, be sure to practice the ser%ing methods discussed. 6e suggest attempting and en,oying one of the following wines as you begin your testK L A Chardonnay of your choice if you are more prone to 6hites, or if you are planning a lighter meal. L A $erlot of your choice for a meat or hea%ier meal. par&ling wine if you are not completing this portion of the test close to lunch or dinner.

D5NU 6ill good acid le%els limit the shelf life of a wineA D5DF 6hen someone is loo&ing for a wine with a nice finish, what are they loo&ing forA D5D2 "n the most basic terms, what is wineA D5D; "n the wine ma&ing process, what year does the X%intageX of the wine refer toA D5D3 6hat needs to be done to the fermentation process to create a sweeter wineA D5DN 6hat is the biggest difference in the production of red = white wineA D5DD 6hat is more popular with dinner, red or white wine and whyA D5D? $erlot and Chardonnay are actually the names of whatA D5D> "n the red wine family, which is considered easier to drin&, Cabernet au%ignon or $erlotA D5DM 6hat type of wine is most commonly ser%ed with dessertA D5DU 6hat ma&es spar&ling wines, spar&leA D5?F 6hat temperature should red wine be ser%edA D5?2 0ow many inches below the rim should white wine be ser%edA D5?; 0ow many inches below the rim should red wine be ser%ed Chapter N Beer, 0ere@ ThereCs more to it than you may thin&.

teeped in a >,FFFG year tradition, Beer is by far the oldest and most popular alcoholic be%erage in the world. As a bartender, ser%ing beer is an easy tas&, but depending upon where you are employed your &nowledge of beer may need to be *uite e.tensi%e. 6eC%e ta&en the most important &nowledge and condensed it into this chapter. 0owCs it madeA Beer is made from barley grains, malt, hops, yeast and water. The fla%or of the beer depends upon the types of barley grains, *uantity of hops, type of water and the aging process, all which will dramatically affect the final outcome of the beer. There are two ma,or beer clustersK +ager and Ale. From these two clusters there are se%eral offshoots, but they will all share similar characteristics and it is important to understand how they differ and why. /ne of the main differentiating characteristics between lager and ale lies in the fermentation process. +agers are characteri-ed by bottom fermentation at colder temperatures whereas Ales are characteri-ed by warmer, top fermentation processes where the yeast rises to the top of the tan&s when the temperature rises to ?F5>F degrees Fahrenheit. Ales are typically considered to be more fla%orful with a full bodied character. The +ager Cluster +ight +agers 5 +ight +agers are lighter in o%erall fla%or and in what are considered to be HtrueI beer characteristics. These beers are popular with many as a result of their lac& of bitter after taste. 1.amples of a light lager beer would beK Bud +ight, Coors +ight or Corona +ight. Dar& +agers V Brewed from the 9erman tradition, these lagers contain more hops and carbonation and as a result, less sweetness. 1.amples of a dar& lager beer would beK Berghoff 9enuine Dar& Beer or 4egra $odelo.

!ilsners V This is the most widely produced style of lager and is &nown for ha%ing a malt character, flowery aroma and dry finish. Beers referred to as H9olden +agersI fall under the !ilsner category. 1.amples of !ilsners would beK amuel Adams 9olden !ilsner and team 6histle !ilsner. Boc& Beers V till falling under the +ager cluster, Boc& beers also originated in 9ermany and are characteri-ed by their strong malt taste with little bitterness. 1.amples of Boc& beer would beK 0arpoon pring $aiboc& or !eteCs pringfest. The Ale Cluster +ambic Beers V Beers of this %ariety originate from Belgium and incorporate fruit into the malt in the brewing process which adds to their uni*ue fla%or. 1.amples of +ambic beers would beK Belle57ue5Prie& or +indemans Prie&. !orter Beers V These beers are almost blac& as a result of the amount of barley used, but yet contain a surprisingly light taste as a result of low hop counts. 1.amples of !orter beers would beK Anchor !orter or Blac& <ac& !orter. tout Beers V tout Beers are characteri-ed by the use of hea%ily roasted malts to produce e.tra dar& to e.tremely blac& beers. 1.amples of tout beers would beK :ed 0oo& Double Blac& tout or Full ail tout. 6heat '6eiss or 6ei-en( Beers V The wheat offshoot of the Ale cluster is a popular summer beer, &nown for the fresh feeling they deli%er. This is the one beer group that is traditionally ser%ed with a garnish) a lemon wedge or wheel. 1.amples of wheat beers would beK 0efewei-en or amuel Adams ummer Ale. Basic Beer Facts As it relates to beers, pasteuri-ation is the process of heating bottled and canned beer, then cooling it long enough to stop any additional fermentation inside the pac&age. This process is done to increase the shelf life of beer, with the negati%e side effect being that it can also alter the fresh tasting *uality found in draft beer. Cold Filtered beer is a recently de%eloped process that a%oids the pasteuri-ation process and in turn the taste degradation this brings along with it. Cold filtering allows a beer to still maintain a long shelf life, while not loosing out in loss of taste. Time a%ing Tip 6hen you are approached by a customer who wants to &now what types of beer you ser%e, always try to narrow down their choices by as&ing if theyCd li&e a domestic, imported or microbrew and if they li&e a dar&er or lighter beer. This will dramatically decrease the time spent listing through all the %arious beers you carry, will allow you to ser%e your customer better, and get to other customers *uic&er@ 0ow to er%e Beer "n order to &eep a fast mo%ing bar e.actly that, youCll want to ma&e sure that you ser%e it in a way that is to the li&ing of your customer. "n that thereCs not too many ways you can improperly ser%e a beer, this doesnCt ta&e long to commit to memory, but &now that the goal in ser%ing beer is to not ha%e the head of the beer billow o%er the mug or glass.

Following a few simple tips will ensure that this doesnCt happen. 6hile itCs important not to ma&e a mess of the bar and your beer glass with e.cess head, &now that all beer should be ser%ed with an appro.imate ; inches of head. Beer from a &eg 6hen pouring beer from a &eg, always hold the glass at a ND degree angle, appro.imately 2 inch below the tap until youC%e filled your glass or pint halfway, after which youCll need straighten the glass and turn off the tap when the head of the beer rises ,ust abo%e the rim of the glass. Beer from a can or a bottle 0ere, youCll start out pouring the beer into the glass almost %ertically to initiate the foaming process 'the head(. 6hen this begins, bring the bottle or can almost perpendicular to the glass and allow the beer to fill the glass slowly until the foam rises ,ust abo%e the rim. Pnow that in ser%ing beer from a bottle or can, youCll li&ely be using a pint glass or similar that will be perfectly suited to containing a full 2; ounces of beer. hould you be ser%ing from a larger beer bottle or can, lea%e it with your customer directly in front of the glass. Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter N. Beer. 8es, thereCs more too it than you may ha%e thought, but en,oying a beer is as easy as it was before your new &nowledge. 6ith the recommended choices below, be sure to apply the pouring methods discussed abo%e and practice your ability to pour the perfect head of beer with no spillage. 6e suggest purchasing and en,oying one of the following beers as you begin your testK L L L 9uinness 'e.tremely dar&, only for people of that li&ing( !eteCs !ale Ale 0efewei-en 'donCt forget the garnish@(

N53D 6hat are the fi%e uni%ersal ingredients of beerA N53? 6hat are the two ma,or beer clustersA N53> 6hich beer type is created by warmer fermentationA N53M 6hy do so many en,oy light lagersA N53U /f the lager cluster, which is the most widely produced %arietyA N5NF 6hich Ale beer often includes fruit in the brewing processA N5N2 6hat is the one type of beer that needs be ser%ed with a garnishA N5N; 6hat type of garnishA N5N3 6hy is beer pasteuri-edA N5NN Do you want to ser%e beer with a head on itA N5ND 6hatOs a brand e.ample of a light lagerA N5N? 6hatOs a brand e.ample of a pilsnerA N5N> 6hatOs country do +ambic Ales originateA N5NM 6hat is the typical color of a tout AleA Chapter 3 Barware = 9lassware

o youCll always &now what goesT where@ "n order to mo%e your way around the bar as *uic&ly as possible, youCll need the help of e.pert tools of the trade. $any of these are common sense, but the bottom line is that when used correctly, they will help you deli%er a *uality product and sa%e you time in the process. /nce you master your tools, youCll be able to mo%e faster than the guy ne.t to you. $o%e faster than the guy ne.t to you and youCll bring home more tips. 0a%e we got your attentionA Barware The <igger <iggers are the measuring cups of the bartender, used to arri%e at an e.act amount of li*uor. There are N separate si-es, \ o-., [ o-., ] o-., and 2 o-. Typically, youCll only need two ,iggers, as they are double sided with different measurements on each side. !ourers A pourer is a de%ice that is inserted into the top of all li*uor bottles in the bar, for easy access and speed. They come in three speedsK fast, medium and slow. For the busy bar and bartender, the fast pourer will ma&e life much easier than measuring e%erything into ,iggers, in that with practice, a two count 'counting to two in your head( while pouring will be the e*ui%alent to 2 o- of li*uor. Pnow that this count refers to using the fast pourer which is the most commonly used speed, often the only speed. "f your count is more or less than an ounce, you will create less than perfect drin&s. 6e recommend to fast pour into a ,igger until you feel comfortable with this tool and your ability to count the correct measurement. ha&er 8ouCll use a sha&er to ma&e most any coc&tail with ice. The sha&er is a stainless steel unit in either two or three pieces, the sha&er itself, a strainer, and a top. 8ouCll start off most of your coc&tails with the sha&er half filled with ice. Add the necessary ingredients and sha&e firmly. "f you ha%e a three piece sha&er, youCll simply remo%e the cap and pour the drin& into the glass, utili-ing the strainer already built into the piece. Boston ha&er The busy bar will often utili-e the Boston ha&er as opposed to a three piece sha&er in that

itCs a bit easier to use and ta&es less time than fiddling with the different attachments. The Boston ha&er consists of a stainless steel sha&er and a mi.ing glass that is made to fit snugly into the stainless steel portion and form a seal, allowing you to sha&e the ingredients with both hands securing each end. 6hen youCre finished sha&ing, twist the two pieces apart, lea%ing the contents in the sha&er, and pour into your glass through a bar strainer. Bar trainer As referenced with the Boston ha&er, this instrument will fit o%er your customerCs glass and allow you to pour only the alcohol, straining out any e.cess ice. "ce coop As the name implies, use this to fill cups with ice, and we strongly recommend 4/T to use the glass youCll ser%e your drin& in to scoop out ice, or any glass at all. $ost bars will not permit it due to safety ha-ards. A glass when used this way can easily chip into the ice. Chards of glass in the ice could cause serious damage to a customer as well as liability for a bar. 6e canCt emphasi-e enough to always use the "ce scoop@ "ce Tongs Tongs should be used when youCre not preparing a drin& in a sha&er and when you need to transport ice to your customers glass without ma&ing a mess of the glass or putting in more ice than necessary. $uddler This is a small wooden bat used to crush ice and mash fruits, sugar cubes and herbs. Bar poon A bar spoon is usually 2; inches long and is most commonly used to measure 2 teaspoon. imilar to the ,igger, they will often come with a different si-e on each end '2t = [t(. 8ouCll find yourself using the bar spoon when ma&ing layered and stirred drin&s. <uice Containers These are simply, easy to pour containers to store commonly used ,uices in the world of mi.ology. Always &eep them cold.

alting tray This is a contraption with roc& salt primarily used for margaritas to dress the lip of the glass with salt. First, spread lime ,uice on the rim, then twist the lip of the glass around the salting tray and presto, a salted rim. Yester A -ester is a cutting tool used to create twists of lemon and other fruits to garnish special drin&s. Bottle /peners = 6aiterCs Cor&screw "Cd attach one of these to your belt, youCll need it so often. " once &new a bartender with a prosthetic arm whoCd chosen to add a bottle opener to the end of his prosthetic. 4ow thatCs dedication@ Blenders #sed most commonly for tropical and margarita style drin&s. 9lassware 0ere, we briefly co%er the most commonly used types of glassware found today. Different owners and styles of bars could de%iate from these standards, but what weC%e included will be enough &nowledge for you to get your foot in the door anywhere. Beer 9lasses Beer $ug 6ine 9lasses :ed 6ine Champagne 9lasses Fluted Champagne 9lass 9eneral Coc&tail 9lasses :oc&s 9lass 5 #sed for drin&s o%er ice, chilled drin&s, shots = beer or water bac&s. Double :oc&s 9lass V #sed for drin&s with a mi.er '<ac& Daniels = Co&e, etc.( or a double o%er ice. Collins 9lass V #sed for any tall drin&s, doubles with mi.ers or Collins drin&s. $artini 9lass V #sed for sha&en or stirred drin&s and sometimes shots) primarily $artinis. 6hite 6ine !ilsner 9lass !int 9lass

$argarita 9lass V #sed for $argaritas, fro-en drin&s, and ice cream drin&s. Coffee Drin& 9lasses V #sed for any drin&s with coffee, as well as hot tea, hot chocolate, etc. "rish Coffee 9lass Brandy nifter V #sed for cordials such as Brandy, Cognac, ambuca, etc. The brandy snifter can also be used for li*ueurs and li*uor ser%ed with or without mi.ers. /ther miscellaneous glasses The highball The hurricane

These glasses are used for a %ariety of drin&s including blended, tropical, water, ,uices or +ong "sland "ce Teas. ome general tips and glassware eti*uette are as followsK L 4e%er hold a glass by the rim 'where people put their mouths(. L Always handle wine glasses or any stemware by the stem itself. The heat from your hands could warm up the drin& inappropriately if ser%ing it by the bowl. L $a&e sure that all your glasses are spotless. ThereCs nothing worse than a drin& ser%ed with remnants of lipstic&, detergent taste, or any aroma from the pre%ious drin&. 8our typical bar etup V 6hat to e.pect $ost all bar set5ups are stri&ingly similar in that we all need the same basic utensils to ma&e drin&s, howe%er youCll need to be aware of the following once you are employed. The Bar Top This is fairly self e.planatory, howe%er apart from the standard long counter with a bac& bar, the differing %arieties are horseshoe, round and s*uare bar tops. The peed :ail As discussed earlier, this is where all well or house brands are &ept. The Drain Board This is where all used glasses sit. 8ouCll want to empty and rinse all glassware here first, prior to washing.

The 6ash in& After the glasses ha%e been drained and rinsed in the Drain board, youCll need to mo%e them o%er to the 6ash in& which should contain warm soapy water for washing. Depending upon the bar you end up in, this may or may not be the e.clusi%e wor& of a bar bac&. 0owe%er, e%en if it is, part of your ,ob as a bartender is to maintain the bar, and this means washing during slow times to pre%ent being glassless when youCre hit with an onslaught of customers. The :inse in& $ost bars today will ha%e two rinse sin&s, one with fresh water, the other with a cleansing agent. Drying Board 0ere, youCll place cleaned glasses upside down to dry. Certification Test Juestions = 0ands on 0omewor& !lease find your test *uestions relating to Chapter 3 below. 4ow that youCre more familiar with the differing types of barware and glassware that youCll need to use in your new career, letCs put that &nowledge to use before you begin to fill out your test *uestions. 6e suggest attempting and en,oying one of the followingK L L 9in :ic&ey Blac& :ussian

35;2 6hat are the four most common measurements found on a ,igger 'how many ounces(A 35;; 6hat is the recommended pourer speed to use, fast, medium or slowA 35;3 6hatOs the difference between a regular sha&er and a Boston sha&erA 35;N #nder what circumstances should you use a glass to scoop iceA 35;D 6hat is a muddler used forA 35;? 6hat is the most common measurement ser%ed by a bar spoonA 35;> !rior to salting a $argarita glass, what do you do to the rimA 35;M 6hat tool do you use to create a lemon twistA 35;U 0ow many different glasses can you use to ser%er beer and what are they calledA 353F 6hat type of glass will you most commonly use for mi.ed drin&s o%er iceA 3532 6hatOs another type of li*ueur to put in a brandy snifter besides brandyA 353; 6hy shouldnOt you ser%e a wine glass with your hand on the bowlA 3533 /ther than the bowl, whatOs another ma,or Hno5noI when handling glassesA 353N /ther than the standard long counter bar, what other bar %arieties are thereA

The basic
!ocktails " The basics

3hat is a !ocktail9
Drin&s a&in to coc&tails first appeared sometime during the 2?th century, but coc&tails, as we &now and use the term, was first introduced by American bartenders in the 2U;Fies. The reason the coc&tail made it big in the happy O;Fies, was the prohibition, when producing and imbibing of alcohol was made illegal. As good as all spirits a%ailable was of a rather dubious *uality and tasted accordingly. Thus, the bartenders, accommodating as always, started to mi. the spirits with %arious fruit ,uices and other fla%orings to ma&e it more palatable. +ater, the coc&tail lost its popularity most places, the #nited tates being the main e.ception. The last few years, howe%er, the coc&tail has reclaimed lost ground e%erywhere, especially in southern 1urope and other places that are full of tourists. Coc&tails usually consist of three different OclassesO of ingredients. The first, the base, is most often some sort of spirit, like vodka, whiskey, or te$uila' Jccasionally,
such as in many punches, some sort of wine is being used as a base'

The second, the main flavoring, is added to bring out the aroma of the base and to modify its taste'
The main flavoring is often such as Mermouth, various fruit juices, wine, or even eggs or cream'

The third, the special flavoring, is added to enhance the taste of the base, and often also adds the
color to the cocktail' !ommon special flavorings include Grenadine, 4lue !uracao, and others' 3ost cocktails are also decorated in some way, usually with fruit slices, orange peel, cocktail sticks, mint twigs, etc' (see section below)'

$-uipment
$any different contraptions are manufactured for the ma&ing of coc&tails. ome of these are useful, some can be definitely nice to ha%e, and still others are totally and utterly useless. "t is up to you to decide e.actly what your coc&tail e*uipment should be, but some things are essential. First out of the essentials is the coc&tail sha&er. There are two basic types of sha&ers a%ailable. A 1uropean coc&tail sha&er is usually made out of metal, or glass with a metal top. "t is, basically, a container which holds about half a liter, fitted with a top which closes tightly around the upper edges of the container. This top also has a smaller top, usually fitted with a built5in strainer, through which the sha&en coc&tail is poured. American sha&ers, howe%er, consist of two cones about the same si-e. /ne is often often made of glass, and the other is metallic. These cones are held together to form a closed container, and the sha&en coc&tail is poured from either one. $ost American sha&ers do not ha%e built5in strainers, so if you use an American sha&er, using a separate strainer is a good idea.

$easures, also &nown as ,iggers, are also essential. <iggers are most often made of metal, but glass ,iggers are common, as well. The standard measurements of a ,igger can %ary widely, depending on where you are. "n the recipes in the following articles, " will use a standard ,igger of 3Fml 'app.. 2 fl o-(. "n addition to the e*uipment mentioned abo%e, you will find that things li&e these are nice to ha%e, as wellK "ce buc&et, ,ugs, electric blender, bowls, etc. 8ou should also ha%e access to ordinary &itchenware, such as &ni%es, cor&screws, chopping board, etc. 8ou will also need stirrers 'also &nown as swi--le stic&s(, straws, toothpic&s, ser%iettes and cloths.

&lasses
!ocktail glasses come in four different basic types:

Airst, there are the glasses known as rocks glasses, also known as tumblers' These glasses are
usually short and broad glasses, with straight or slightly sloping sides' They normally hold about 9ECml and are used for spirits with ice, fruit juices and short drinks'

)econd, there is the highball glass' These glasses are usually of medium width, and are tall with
straight or slightly sloping sides' They normally hold between E,, and .,,ml and are used for long drinks with ice'

Third, the champagne glasses, are of two different kind' The most common, the champagne flute,
is a tall and narrow glass with a stem' !hampagne flutes have thin"glassed sides, and the long, tapering sides can curve both inward and outward' ( champagne flute holds appro0imately 9C,ml' The second type of champagne glass is the less"known champagne saucer' The champagne saucer is a broad and shallow glass with a stem' The broadness and shallowness of the glass make the champagne loose its fi%% $uickly, and the glass is therefore less popular than it once was' It is still, however, in use, and such cocktails as the 3argarita use e0clusively such glasses'

Aourth is the group known as cocktail glasses' These are the classic cocktail glasses@ stemmed and
with sharply sloping sides, making it 5"shaped when seen from the side' The classic cocktail glass holds about :,ml and is best suited for short, strong drinks'

"n addition to these glasses, some drin&s, such as the !ina Colada, ha%e special glasses. #nless you are really serious about mi.ing your coc&tails, you donOt really need to buy such glasses. #se glasses you already ha%e instead. There are also other glasses a%ailable that will wor& ,ust fine with coc&tails. #se your imagination, but remember that plastic glasses 'or sha&ers, ,ugs, mi.ing glasses, or other such e*uipment for that matter( should 4171: be used with coc&tails, as it will ma&e the coc&tail taste of plastic. A coc&tail is supposed to ha%e a refreshing taste, not to taste li&e the inside of a used plastic bag.

)i.ing a !ocktail
<ot all cocktails are made in the same manner' Fust as the ingredients may vary, there are several ways in which to mi0 a cocktail' The most fre$uently used methods are the following:

)haking: The cocktail is mi0ed by hand in a cocktail shaker' The shaker is first filled three $uarters
with ice, preferably cubes, as crushed ice will tend to melt and dilute the cocktail' The ingredients are then poured on top of the ice, in order of alcohol content (highest first)' Dhen shaking a cocktail, hold the shaker in both hands, one hand on the top and the other supporting the base of the shaker, and shake vigorously' Dhen water has begun condensing on the outside of the shaker, the cocktail is sufficiently chilled, and the cocktail should immediately be strained into the glass' In general, shaking creates a colder cocktail than stirring does, but also a more cloudy one'

 )tirring: The cocktail is stirred with a glass or metal rod in a mi0ing glass, before the cocktail is
strained into a glass' (s with shaking, crushed ice should not be used, and water condensing on the outside shows that the cocktail is finished'

4lending: (n electric blender is used to mi0 fruit juices, alcohol, fruit, etc' 4lending is an
e0cellent way of mi0ing ingredients which do not blend easily in any other way' 4lend the cocktail till it has reached a smooth consistency' If the recipe re$uires ice, add crushed ice last, but be careful not to add too much, as the cocktail may be watered down' 4lending is a much disputed method of mi0ing a cocktail, and in general, blending should be avoided unless the recipe demands it'

4uilding: Dhen building a cocktail, the ingredients are poured into the glass in which the cocktail

will be served' Nsually, the ingredients are floated on top of each other, but occasionally, a swi%%le stick is put in the glass, allowing the ingredients to be mi0ed'

2ecorating !ocktails
Almost all coc&tails are decorated in one way or another, most often with some &ind of fruit, but no matter the e.act decoration, coc&tail stic&s are almost always in%aluable. Coc&tail stic&s come in two types) 6ooden and plastic. 6ooden stic&s are most often used, and are suited for ,ust about any &ind of coc&tail, but they cannot be reused. !lastic stic&s, howe%er, should be carefully used, as they tend to gi%e the coc&tail a slightly artificial appearance. #nli&e wooden stic&s, plastic ones can be reused, but should be carefully washed and boiled first. Coc&tail stic&s are, whate%er the type, used for spearing slices of fruit, cherries, and ,ust about anything else you care to decorate your coc&tails with. traws are also essential and go well with highballs. traws should not be reused. The traditional coc&tail garnish is, howe%er, the red $araschino cherries. These are used in ,ust about any &ind of coc&tail, and are now also a%ailable in green, yellow and blue. "n addition to this, slices of fruit, strips of orange or lemon peel, mint twigs, etc. can also be used. /ne often used method of decorating coc&tails is that which is called frosting. Frosting lea%es an edge of sugar, salt, cocoa, or any other fine powder, on the rim of the glass. There are se%eral ways to frost glasses, and one of the most fre*uently used of them is thisK :ub the rim of the glass with a slice of orange or lemon, then submerge the rim in sugar or salt 'or any other powder(, ,ust so that it lines the top of the rim. /ther methods use egg white or other substances for OgluingO the powder to the glass. For a more colorful frosting, use small drops of food coloring in the powder. 6ith some coc&tails, such as the $argarita, frosting is a OstandardO decoration.
Tips and Tricks

2W; o-. of li*uor is e*ual to 2 count, assuming you are using a pourer on your bottles. To measure 2 2W; o-. of li*uor, count X2FF2...2FF;...2FF3X as you are pouring. After a while, you should be able to do it by eye.

 To ma&e highballs, fill glass two5thirds full of ice before adding li*uor. Always pour li*uor in before the mi.er. Do not stir drin&s containing carbonated mi.ers. To ma&e coc&tails, lowballs, and other sha&en or stirred drin&s, fill sha&er half5full of ice. For lowballs, fill the glass about half5full of ice before pouring drin&. $ost sha&en drin&s which contain light cream can also be made as blended drin&s, substituting %anilla ice cream for the light cream. To ma&e blended drin&s, first fill blender half5full of ice. "f necessary, add more ice as you are blending. Always &eep fruit ,uices and other mi.ers refrigerated. "n fruit drin&s, e.g. strawberry margaritas, always use fresh fruit, not fro-en

4ar terms

)i.ing
6hen using a coc&tail sha&er there is one golden rule to remember. Always put the ice in the sha&er first, and the li*uor last. This is to ensure that all ingredients are properly chilled by the ice when they are poured o%er the ice, and by adding the li*uor last you reduce the chance of dilution.

Stirring
A drin& that is stirred instead of sha&en will retain its clarity and be free of ice chips. Drin&s based on clear li*uors, li&e a $artini, should always be stirred and not sha&en 'donOt listen to <ames Bond when he order his $artini Xsha&en, not stirredX(. 6hen stirring a coc&tail you should stir it enough to mi. the ingredients, but not stir it too much. "f you stir too much the ice will begin to dilute the li*uor. A general rule is that 2F52D stirs will be sufficient for proper mi.ing. A drin& containing carbonated be%erage's( should be stirred gently and briefly to retain the spar&le.

Shaking
"nstead of stirring, you can sha&e the drin&. This will mi. the ingredients more than stirring, but will also result in a less clear drin&. Drin&s that contain ingredients that are hard to mi., such as cream, fruit ,uices and eggs, should be sha&en %igorously to ensure that the ingredients has been well mi.ed.

Blending
#se an electric blender to mi. fresh fruit, li*uor, ,uices and ice instead of using a sha&er. 4ot too popular e%erywhere, but perfect for ma&ing fro-en coc&tails or to blend ingredients that are otherwise impossible to mi..

%loating
The purpose of floating is to &eep each ingredients in the drin& in separate layers that do not mi. with the others. This will create a drin& with separate layers, and this is why floating often is referred to as layering. The easiest way to float one li*uor on top of another is to use a demitasse spoon, holding it o%er or in the glass and slowly tric&le the ingredient o%er the bac& of the spoon.

)uddling
$uddling is a simple mashing techni*ue for grinding herbs, such as mint, smooth in the bottom of a glass. 8ou can use a wooden muddler that you buy in a bar supply store or buy a bar spoon with a muddler on the end. "t crushes the herbs, much as the bac& of a soup spoon might, without scaring the glass.

%rosting
To frost a glass, first dip it in water and then put it in the free-er for half an hour or so. Also note that metal and sil%er mugs and cups will frost better than glasses.^

4ar 3easurements
Standard Bar )easurements :*S;
9 part 9 dashGsplash 9 teaspoon (tsp) 9 tablespoon (tblsp) 9 pony 9 jiggerGbar glass 9 shot 9 snit 9 wineglass
(I)

)etric !onversions
9 fluid ounce (o%) T T T E:'CB. milliliters T app0' . centiliters (cl) :'/+.C deciliters .'B-C/ liters

T T T T T T T T T

any e$ual part 9G.E ounce 9G- ounce .G- ounce 9 ounce 9 9GE ounces 9 9GE ounces . ounces / ounces

9 $uart ($t) 9 gallon (gal) 9 milliliter (ml) 9 centiliter (cl) 9 deciliter (dl) 9 liter (l)

T T T T

9G., ounce 9G. ounce . 9GE ounces ./ ounces

9 split 9 cup 9 pint (pt) 9 $uart ($t) 9 fifth 9 gallon (gal)

T T T T

+ ounces - ounces 9+ ounces .E ounces

T EC'+ ounces (9GC gallon) T 9E- ounces

ther )easurements
$nglish Aifth *int (pt) 1alf"*int 1alf" Gallon Kuart )etric T /GC T 9GC Kuart Gal' T 9GE Kuart T T T T EC'+ o% T 9+', o% -', o% +/', o% .E', o% T# T# T# T# T# BC, ml C,, ml E,, ml 9BC, ml 9,,, ml T EC'C o% T 9B', o% T +'- o% T C:'B o% T ./'9 o%

A XshotglassX is usually 2.D ounces, but sometimes ; ounces with a measuring line at 2.D ounces. 8ou can also buy 'in # ( Xshort shotX glasses or Xpony shotsX which are 2 ounce. !ony shots are usually used with martinis, manhattans, and rob roys.
'R(

equipment )etting up a bar

Basic set of tools
6hen setting up a bar, you will need *uite a lot of e*uipment. The following is a list of basic bar e*uipment you should ha%e in your bar to allow you to ma&e most drin&s. 8ou may also want to ta&e a loo& at the list of additional e*uipment that will ma&e life behind the bar a bit easier too. 4ottle opener !orkscrew !an opener 3easuring cups and spoon set

 4ar spoon with long handle and muddler on the end Fuice s$uee%er 2lectric blender !utting board and a sharp knife Ice bucket with an ice tong 3i0ing glass )haker and strainer 4ottle sealers Towels 4o0esGjars to store garnishes in Glassware (See separate page) 8ou will ha%e to buy new supplies of the following e*uipment regularly. !ocktail napkins and coasters )wi%%le sticks )traws, both long and short ones !ocktail picks )ugar and salt (for coating rim of glasses)

Additional e-uipment
"n addition you may wish to buy some other e*uipment to ma&e things a bit easier and to be able to ma&e additional drin&s. Ice crusher, preferably electric
>ou can crush ice manually, but an electric crusher it a whole lot easier than using a hammer.

Dooden muddler Ice pick or chipper Megetable peeler or a twist cutter for fruit peels Ice scoop Aunnel <utmeg grater
Glassware

6hen operating a bar, whether it be in5house or a business, you need to ha%e certain types of glasses. The right glass can enhance the drink you are serving, making you look even better. 8ou really do not want to ser%e wine in a

coffee cup, a coc&tail in a beer mug, and you definitely donOt want to ser%e an Alabama lammer in a sherry glass. 9et the pointA

&lass accidents
Dhen you are around any bar, home or business, you need to be concerned for yourself and your guests' 1ere are a few tips about accidents and what to do:

(lways use an ice scoop and not the glass itself' 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, always throw away all the ice' Dhen glass shatters,
pieces go everywhere' 5ou really don&t want pieces of glass in your drink'

<ever take a hot glass and add ice into it' This can cause the glass to shatter due to thermal shock'
4e careful about this' always break'

3echanical shock occurs when you clank two glass together' Jne of the glasses will almost If you carry the glasses by the stem or the base you avoid fingerprints where people drink from,
and you will have more support carrying the glass

Different glasses 4eer mug 4eer pilsner 4randy snifter !hampagne flute !ocktail glass !offee mug !ollins glass !ordial glass 1ighball glass 1urricane glass Irish coffee cup 3argaritaG!oupette glass 3ason jar Jld"fashioned glass *arfait glass *itcher *ousse cafe glass *unch bowl =ed wine glass )herry glass

 )hot glass Dhiskey sour glass Dhite wine glass

The 1istory of the !ocktail )haker

Antecedents of the coc&tail sha&er can be traced to >FFF BC in outh America where the ,ar gourd was %alued for its use as a closed container. Ancient 1gyptians in 3DFF BC &new that adding spices to their grain fermentations before ser%ing made them more palatable. A forerunner of the coc&tailA 6ell, archaeologists ha%e yet to find a hieroglyphic list of coc&tail recipes inside the 9reat !yramid of Cheops. But we do &now in 2D;F Corte- wrote to Ping Charles 7 of pain from the 4ew 6orld of a certain drin& made from cacao, ser%ed to $onte-uma with much re%erence, frothy and foaming from a golden cylinder. By the late 2MFFs, the bartenderOs sha&er as we &now it today had become a standard tool of the trade, in%ented by an inn&eeper when pouring a drin& bac& and forth to mi.. Finding that the smaller mouth of one container fit into another, he held the two together and shoo& Xfor a bit of a show.X At the turn of the century, 4ew 8or& City hotels were ser%ing the 1nglish custom of D oOcloc& tea and it was a short leap to the D oOcloc& coc&tail hour with sha&ers manufactured for home use loo&ing %ery much li&e teapots. "n the 2U;Fs martinis were ser%ed from sterling sil%er sha&ers by high society while the less affluent made do with glass or nic&el5plated de%ices. The 9reat 6ar was o%er and sacrifice was replaced by a euphoria mar&ed by party5going and a fren-ied *uest for pleasure. The mi.ed drin& and coc&tail sha&er was powered by !rohibition. !eople who had ne%er tasted a coc&tail before were &noc&ing on spea&easy doors. The outlaw culture had a powerful pull. Flappers with one foot on the brass rail ordered their choice of drin&s with names li&e Between the heets, Fo. Trot, and Yan-ibar, liberated more by this act and smo&ing in public than by their new %oting rights. The "nternational il%er Company produced sha&ers in the form of the Boston +ighthouse and golf bags, as well as, traditional shapes. There were rooster5 and penguin5shaped sha&ers, and from 9ermany -eppelin and aeroplane sha&ers. $any of these shapes were not entirely capricious. The rooster, or Xcoc& of the

wal&,X for e.ample, had long ser%ed as a symbol for ta%ern signs. The penguin with its natural Xtu.edoX symboli-ed the good life. The 9raf Yeppelin had become the first commercial aircraft to cross the Atlantic 5 an 2225hour non5stop flight that captured the attention of the world. uch ingenious designs were all the rage, coc&tail sha&er s&ills and drin& rituals were as important in the <a-- Age lifestyle as the latest dance steps. Colorful coc&tails with sweet mi.es stretched out the supply of illicit alcohol and helped disguise the taste of homemade hooch. 6hile gin, easier to duplicate than rye or scotch, became the drin& of choice and the martini societyOs fa%orite. But the real popularity e.plosion of coc&tail sha&ers occurred after the repeal of !rohibition in 2U33. 4ow they were featured fre*uently on the sil%er screen, sha&ers and accoutrements part of e%ery mo%ie set. tars were constantly sipping coc&tails when they werenOt lighting each othersO cigarettes, both de rigueur symbols of sophistication. 4ic& and 4ora Charles, the delightfully sodden couple that poured their way through endless martinis in The Thin Man series, &new how to sha&e a drin& with style, as did the tens of thousands of Americans who shoo&, swirled, and swilled coc&tails by the sha&er5full in the years following the repeal of !rohibition. $o%ie fans watched Fred and 9inger dance across the screen, coc&tail glass in hand, and wanted their own symbol of the good life to sha&e themsel%es out of the Depression that gripped the country. The Art Deco mo%ie set aesthetic was perfect for the Depression5 dri%en coc&tail sha&er. To meet popular demand, machine age factories, geared for mass production, began turning them out in dro%es. Fashioned from the high5tech materials of the day, chrome5 plated stainless steel sha&ers with Ba&elite trim replaced those of sterling sil%er and were ad%ertised as Xnon5tarnishing, no polishing needed.X The great glass companies, such as Cambridge, 0eisey, and "mperial, leaped into action. tunning etched and sil&5screened designs were created, often in brilliant hues of ruby or cobalt. "ndustrial design was at the height of popularity and superstar designers such as :ussel 6right, Pem 6eber, and +urelle 9uild created streamlined modern masterpieces, many in the shape of the new deity of architecture, the s&yscraper. "f there is a definiti%e classic it would ha%e to be the slee& 2U3? chrome5plated X$anhattan &yscraper ser%ing setX by master industrial designer 4orman Bel 9eddes, sought by collectors of today as the perfect mi. of form and function. By the end of the decade, sha&ers had become standard household ob,ects, affordable to all. 1%ery family had at least one sha&er on the shelf. There were now coc&tail sha&ers in the shape of bowling pins, dumbbells, town criers bells, and e%en in the shape of a ladyOs leg. The coc&tail party had influenced fashion, furniture, and interior design. Coffee tables were now coc&tail tables, and the little blac& dress, designed by Coco Chanel, went from fad to fashion, and is now an institution.

At the beginning of the 2UNFs, the Depression ended, but not in the way most had hoped. "t ended on December >, 2UN2. The golden era of the coc&tail sha&er was o%er, and AmericaOs in%ol%ement in 6orld 6ar "" began. All metal went to the war effort. Companies that once made coc&tail sha&ers, now made artillery shells. After the war, few thought of the sha&ers. 6e were in the atomic age, thin&ing of ,et5propelled airplanes, a thing called tele%ision, and new cars with lots of chrome. "n the early 2UDFs, a brief renewal of interest in coc&tail sha&ers occurred when new homes featuring finished basements, called Xroc rooms,X were e*uipped with bars. But the push5button age had ta&en the fun out of mi.ing drin&s. ha&ers came with battery5powered stirring de%ices. 6orse yet, electric blenders became popular) drop in some ice, add the alcohol of your choice, a pac&age of Xredi5 mi.,X flic& a switch and.... 9one were the rites and rituals, the showmanship, the reward for effort. mall wonder, then, that these elegant stars of the 2U3Fs were forced into retirement. And there they sat 5 in attics and closets nationwide 5 waiting to be recalled to life. /%er DF years ha%e passed now, and one can faintly hear the clin& of ice cubes as sha&ers are, once again, a symbol of elegance.

The ingrdients
)tocking your bar
8ou cannot ma&e drin&s out of the e*uipment, so youOll probably want to buy a selection of li*uors and mi.ers too. "t is impossible to ma&e a list that Xfits allX without including e%ery possible li*uor in the 6orld, but here are a few guidelines on what to buy. 8ou should always choose your bar stoc& to suit your guests. 8oung people often prefer the more e.otic drin&s, so you will need %arious fruit ,uices and fla%ored li*ueurs instead of the dar&er li*uors 'li&e whis&ey( older people often prefer. "t is li&ely you will e.perience re*uests for drin&s you cannot ma&e, but that happen to almost e%ery bar now and then. 8ou can add new li*uors to your bar stoc& later, and should learn how to mi. what you ha%e in the meantime. A well stoc&ed bar should ha%e the following, but you should consider the number and type of guests you e.pect before buying. Gin (dry) Modka =ye (or !anadian whiskey) 4ourbon )cotch whiskey

 =um (light) Mermouth (dry and sweet) Te$uila Dhite and red wine (dry) 4eer (lager) !ognac (or other brandy) 6ifferent li$ueurs: 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
(dvocaat (somewhat like brandy eggnog) (maretto (almond) (nisette (anise) 4enedictine (herbs) !hambord (black"raspberry) !hartreuse (herbs) !ontreau (oranges, like cura[ao) !r\me de !acao (cacao) !r\me de !assis (blackcurrant) !r\me de 3enthe (mint) !r\me de Miolette (lavender) !r\me 5vette (violets) !ura[ao (oranges) Galliano (herbs and spices) Godiva (chocolate) Goldwasser (herbs and spices, flecked with gold leaf bits) Grand 3arnier (champagne and cura[ao) Irish 3int (whiskey and cream) >ahl]a (coffee) >^mmel (caraway) 3andarine <apolRon (tangerine) 3idori (melon) Ju%o (anise) *eter 1eering (cherry) *runelle (plum) )abra (orange and chocolate) )ambuca (wild elderberries)

o o o o

)outhern !omfort (peach) )trega (orange and spices) Tia 3aria (coffee) Triple )ec (oranges, like cura[ao)

"n addition to the li*uors, you will need different mi.ers, fla%orings and garnishes. !lub soda Tonic water Ginger ale B"Np or )prite !ola Fuices: o o o o o 4itters Grenadine 3araschino li$ueur Dorcestershire sauce Tabasco sauce 3ilk !offee 1eavy cream !herries (maraschino) Green olives (small) !ocktail onions ?emons, limes and oranges )ugar, salt and pepper'
*unch Garnish Tomato juice Jrange juice *ineapple juice !ranberry juice Grapefruit juice

%ruited Ice #ing

Turn your fa%orite punch into a spar&ling delight by adding a colorful fruited ice ring. The ice ring is easy to prepare and ma&es a beautiful presentation. #se the

fruit of your choice and, if you wish, substitute fruit ,uice for the water. <ust be sure to coordinate the fla%or and color of the ,uice with the ingredients of your punch.
Dater 9GE lb red andGor green seedless grapes, cut in small clusters 9GE pint fresh strawberries 9 small orange, sliced, then halved <on to0ic leaves, such as lemon leaves or rose leaves

9' *our water into a C"cup ring mold (or any si%e ring mold that fits your punch bowl) to 9GE inch
below top of mold@ free%e until firm, about . hours'

E' (rrange grapes, strawberries and orange slices decoratively on top of ice in mold' Tuck leaves
between fruit, as desired' (rrange so that some fruit and leaves stand above top of mold'

.' (dd enough water to fill the ring mold@ free%e until firm, about 9 hour' 6ip ring mold in warm
water for a few seconds to loosen ice@ unmold and float fruit side up in punch'

Aruited Ice !ubes Suggested Fruits Beverage -----------------------------------------------------------------------Lemon slices Strawberries, raspberries, lemon or lime slices Pineapple chunks; grapes; strawberries; raspberries; maraschino cherries; mandarin oranges; orange, lemon or lime slices Lime slices, strawberries, raspberries Iced tea Lemonade Punch

Ginger ale

To ma&e fruited ice cubes, fill an ice5cube tray halfway with water) free-e until firm, about 2 2W; hours. !lace one or two pieces of desired fruit in each section of the tray. Fill with water) free-e until firm, about 2 2W; hours. "f desired, substitute lemonade or a light5colored ,uice for the water.
Gravity !hart

6hen ma&ing layered drin&s, also &nown as a !ousse Cafe, youOll need to &now which ingredients are hea%ier than the others. The techni*ue is simple) the hea%iest li*uor is poured into the glass first, and the lighter ones are layered carefully on top with the lightest one on top.

This table list some common li*uors, along with their pecific 9ra%ity that is the weight of the li*uor relati%e to water. 0igher %alues indicate a hea%ier li*uor.
Name )outhern !omfort Tuaca Dater Green !hartreuse !ointreau *each li$ueur )loe gin >ummel *eppermint schnapps 4enedictine 4randy 3idori melon li$ueur =ock and =ye (pricot brandy 4lackberry brandy !herry brandy *each brandy !ampari 5ellow !hartreuse 6rambuie Arangelico Jrange !uracao Triple sec Tia maria (pricot li$ueur 4lackberry li$ueur (maretto 4lue !uracao !herry li$ueur Galliano Green !r\me de 3enthe Dhite !r\me de 3enthe )trawberry li$ueur *arfrait d&(mour !offee li$ueur !r\me de 4anane 6ark !r\me de !acao Dhite !r\me de !acao >ahlua !r\me de (lmond !r\me de <oyau0 (nisette !r\me de !assis &ravity ,':B ,':9',, 9',9 9',/ 9',/ 9',/ 9',/ 9',/ 9',/ 9',/ 9',C 9',C 9',+ 9',+ 9',+ 9',+ 9',+ 9',+ 9',9',9',9',: 9',: 9',: 9'9, 9'9, 9'99 9'9E 9'99 9'9E 9'9E 9'9E 9'9. 9'9/ 9'9/ 9'9/ 9'9/ 9'9C 9'9+ 9'9B 9'9B 9'9!olor (mber Dhite Green Dhite 6ark amber 6eep red Dhite Dhite (mber Green (mber (mber 6ark red 6ark red 6ark amber =ed 5ellow

Jrange Dhite 4rown (mber 6ark red ?ight brown 4lue 6ark red Golden yellow Green Dhite =ed Miolet 6ark brown 5ellow 4rown Dhite 6ark brown 4right red Dhite

4eer

Serving Beer
Beer should be ser%ed at correct temperature for ma.imum en,oyment. ?ager beers should be kept in the refrigerator before serving at :_!G/-_A' The light (merican and (ustralian lagers should be server at a lower temperature of +_!G/E_A' (les should never be over"chilled, or it will develop a ha%e and loose their fruity"flavors' 9E"
9._!GC/"C+_A are recommended temperatures for serving'

Mery strong ales should be served at room temperature' 4e%er store a bottle5conditioned beer in the refrigerator, but &eep them cool and standing for se%eral hours before ser%ing to allow the sediment to clear.

Beer mi.ed +ith something

Beer is sometimes mi.ed with other alcoholic be%erages and gi%en nic&names. 0ereOs a listK
Black and Tan< Black 1elvet< (oor )an=s Black 1elvet< Black #ussian< 1elvet (ussy< Black )aria< #ed 1elvet< #ed 3itch< )other5in5la+< &ranny< Blacksmith< Boilermaker< Lightplater< Narfer narf< Narfer narfer narf< 2ragon=s blood< 2og=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 3aria Guinness, cider and blackcurrant' Guinness, *ernod, cider and blackcurrant' Jld and bitter' Jld and mild' Guinness and barley wine' 4rown and mild' ?ight ale and bitter' ?ondon slang for a half pint of mild and a half pint of bitter' ( half pint of <arfer narf (of course)' 4arley wine and rum' 4itter and gin' ?ager and cider'

Beer &lossary
This is a list of terms used when describing beersK
Abbey >?lsch

Commercial Belgian beers licensed by abbeys. 4ot to be confused with Trappist ales.
Adjuncts

Top5fermenting golden beer from Cologne.

>r@usen

$aterials, li&e rice, corn and brewing sugar, used in place of traditional grains for cheapness or lightness of fla%or.
Ale

The addition of partially5 fermented wort during lagering to encourage a strong secondary fermentation.
>riek

Cherry5fla%ored lambic beer. The oldest beer style in the world. !roduced by warm or top fermentation.
Lager

Alt

Dar& brown top5fermenting beer from D_sseldorf.

Alpha acid

The main component of the bittering agent in the hop flower.

Attenuation

The cold5conditioning of beer at around F degrees Centigrade to encourage the yeast to settle out, increase carbonation and produce a smooth, clean5tasting beer. From the 9erman meaning Xto storeX.
Lambic

Belgian beer made by spontaneous fermentation.

Lauter tun

The e.tent to which brewing sugars turn to alcohol and carbon dio.ide.
Beer

7essel used to clarify the wort after the mashing stage.

)alt

9eneric term for an alcoholic drin& made from grain. "ncludes both ale and lager.
Bitter

Barley or other cereals that ha%e been partially germinated to allow starches to be con%erted into fermentable sugars.
)ash

British term for the pale, amber or copper5colored beers that de%eloped from the pale ales in the 2Uth century.
Bock or Bok

First stage of the brewing process, when the malt is mi.ed with pure hot water to e.tract the sugars.
)@r"en

trong beer style of The 4etherlands and 9ermany.

Bottle5conditioned

Beer that undergoes a secondary fermentation in the bottle.

Bre+ kettle

Traditional Ba%arian lager brewed in $arch and stored until autumn for the $unich /&toberfest.
)ild

Dar& brown 'occasionally pale( 1nglish and 6elsh beer, lightly

See Copper
!ask5conditioned

Beer that undergoes a secondary fermentation in the cas&. Pnown as Xreal aleX, closely identified with British beers.
!opper

hopped. The oldest style of beer that once deri%ed it color from malt cured o%er wood fires. /ne of the components of the first porters.
)ilk stout

7essel used to boil the sugary wort with hops.

2ecoction mashing

tout made with the addition of lactose, which is unfermentable, producing a beer low in alcohol with a creamy, slightly sweet character.
(ilsner or (ilsener or (ils

A system mainly used in lager brewing in which portions of the wort are remo%ed from the %essel, heated to a higher temperature and then returned. "mpro%es ensymic acti%ity and the con%ersion of starch to sugar in poorly modified malts.
2ry5hopping

"nternational brand name for a light5colored lager.

(orter

Dar& 5 brown or blac& 5 beer originating in +ondon.

(riming

Addition of sugar to encourage a secondary fermentation in beer.

#einheitsgebot

The addition of a small amount of hops to a cas& of beer to impro%e aroma and bitterness.
2unkel

A dar& lager beer in 9ermany, a Ba%arian speciality that predates the first pale lagers.
$ntire Shilling

Ba%arian beer law of 2D2? 'the X!urity !ledge( that lays down that only malted grain, hops, yeast and water can be used in brewing. 4ow co%ers the whole of 9ermany. Ancient method of in%oicing beer in cotland on strength. Beers are called ?F, >F or MF shilling.
Sparging

The earliest form of porter, short for Xentire buttX.

$ster

Fla%or compounds produced by the action of yeast turning sugars into alcohol and carbon dio.ide. 1sters may be fruity or spicy.
%ining

From the French esparger, to sprin&le) prin&ling or spraying the spent grains in the mash tun or lauter tun to flush out any remaining malt sugars.
S-uare

ubstance that clarifies beer, usually made from the swim bladder of sturgeon fish) also &nown as isinglass.

A traditional, open fermenting %essel.

Steam beer

%ramboise or %rambo"en

:aspberry5fla%ored lambic beer.

&rist Stout

American beer style sa%ed by the Anchor Brewery in an Francisco. /nce an 1nglish generic term for the strongest 'XstoutestX( beer in a brewery. 4ow considered a *uintessentially "rish style.
Trappist

The coarse powder deri%ed from malt that has been milled or Xcrac&edX in the brewery prior to mashing.
&ueu"e

A blend of Belgian lambic beers.

Helles or Hell

A pale Ba%arian lager beer.

Hop ?#at@ /umulus #upulusA

Ales brewed by mon&s of the Trappist order in Belgium and The 4etherlands.
*nion

0erb used when brewing to add aroma and bitterness.

IB*

$ethod of fermentation de%eloped in Burton5tn5Trent using large oa& cas&s.

*r or *rtyp

"nternational Bitterness #nits. An internationally5agreed scale for measuring the bitterness of beer. A XliteX American lager may ha%e around 2F "B#Os, an 1nglish mild ale around ;F units, an "ndia !ale Ale NF or higher, an "rish stout DD to ?F and barley wine ?D.
Infusion

9erman for original.

3ei"en or 3eisse

9erman for wheat or white beer.

3ort

+i*uid resulting from the mashing process, rich in malt and sugars.

$ethod of mashing used mainly in ale5brewing where the grains are left to soa& with pure water while starches con%ert to sugar, usually carried out at a constant temperature.
!offee and caffeine

!offee Introduction
Coffee should ne%er be merely the be%erage at a meal. Coffee should be the center of any sit5down, if not the /4+8 thing consumed. The odd doughnut or slice of cheeseca&e is allowed, though not preferred.

Coffee must be dran& from a porcelain mug, that must be larger than a di.ie cup. The main reason that styrofoam and plastic ,ust donOt feel right, and more importantly, your spoon 'which must be metal( will not Xclin&X properly through the %arious stages of stirring unless porcelain is used. The mug must be large so that you do not need to refill it too fre*uently, and so that stirring may properly ta&e place without spillage. tirring occurs in %ery distinct stages. First a rotary swirling which ma&es the coffee form a small whirlpool and dip slightly in the center. /%er ambition at this stage will cause spillage o%er the side55 something to a%oid and to caution beginners of. 4e.t, the cross5stro&e, with follows a chord form one side of the mug to the other, passing roughly through the mugOs geometric center, and which is generally made towards you so that o%er5ambition at this stage will slop coffee on you and not your companion. That cross5stro&e creates random eddies in the coffee and effect proper mi.ing of the cream or sugar, or at least stirs up the sediments. Finally the remo%al. The spoon should be tapped lightly on the rim of the mug, two or three times to &noc& off any large drops. D/ 4/T lic& spoon to remo%e final drops. poon will lea%e a stain where e%er you place it, so place it accordingly. Companionship is the most o%erloo&ed part of drin&ing coffee. At its finest coffee is ne%er consumed alone. 0owe%er the proper companion is important. They should not tal& too much, nor re*uire that you tal& too much. Tal&ing limits oneOs ability to sa%or the moment and the brew. "f silences are embarrassing between you and someone, do not drin& coffee with them. "f loo&ing blan&ly at someone, or if being loo&ed blan&ly o%er a mug bothers either of you, do not drin& coffee together. 4e%er drin& coffee with someone drin&ing tea 55 they are C/$!+1T1+8 "4C/$!AT"B+1 e.periences. Coffee should be strong. 0ot, brown colored water does not coffee ma&e. But this does not mean it should taste li&e &erosene 55 coffee should be smooth, almost li&e melted, unsweetened chocolate. There is no such thing as good instant coffee. 4or will decaffeinated coffee e%er hac& it. Also, sugar should always be used to sweeten 55 ne%er some artificial placebo. 0ow much fat can one lump of sugar slap on your thighsA 55 use the real stuff, because deep down you &now nothing tastes the same. And finally where to go with the perfect companion to drin& this, hopefully, not completely repulsi%e cup of something theyOre calling coffee. The place must e.ist cafe style. +ots of small tables. +ittle organi-ation. There should be a light bu-- of con%ersation around you. 1nough indistinct noise to co%er the sound of you breathing, but not enough to co%er the Xclin&sX of the remo%al stage of stirring. 6ell lit. Airy. Coffee is a pri%ate e.perience that can only be properly appreciated in a public place. "f there arenOt other people around who are screwing their coffee e.perience up completely you do not reali-e how wonderful yours is. Always e.hale after finishing a cup and en,oy the heat and fla%or of your breath.

+astly, if you are a man, then remember that ,ust because your well5 si-ed, porcelain mug has a handle doesnOt mean you ha%e to use it. Assuming you ha%e fairly large hands you can merely grip the mug near the top with the tips of your thumb and fore5 and middlefinger, with the ringfinger draped around the handle so that you &now where it is and donOt bop yourself in the nose with it, and drin& from the mug that way. 6omen must always use the handle, and putting two fingers through the hole is allowed. e.ist as it may sound, women and men approach coffee and food in general in different manners, ie, ci%ili-ed %ersus XwhatOs the e.tra for& forAX.

!offee tasting
Coffee tasting terminology ranges from easily understandable to highly technical, and some of the more esoteric terms may be a little difficult to decipher. This short %ocabulary list e.plains some basic phrases that will help increase your understanding of fine coffees.

The basics
Fla%or, acidity, and body are the three fundamental tasting terms. Flavor is the total impression of aroma, acidity and body. "t can be used in a general sense 'Xthis coffee is fla%orfulX(, or with specific attributes in mind 'Xthis coffee has a fla%or reminiscent of chocolateX(. Acidity is the sharp, li%ely *uality of all high5grown coffees. Acid is not the same as bitter or sour, and has nothing to do with ob,ecti%e p0 factors. Acidity is the bris&, snappy *uality which ma&es coffee refreshing and palate cleansing. Body is the tactile impression of the weight of the brewed be%erage in the mouth. "t may range from watery and thin, through light, medium and full, to buttery or e%en syrupy in the case of some "ndonesian %arieties.

ther useful terms

Aroma is the odor or fragrance of brewed coffee. Bou*uet is a less fre*uently used term, and refers only to the smell of coffee grounds. Aroma is often distincti%e and comple.. Terms used to describe aroma includeK caramelly 'candy or syrup5li&e(, carbony 'for dar& roasts(, chocolaty, fruity, floral, herbal, malty 'cereal5li&e(, rich 'o%er5used(, rounded, spicy. Bitter is a basic taste percei%ed primarily at the bac& of the tongue. Dar& roasts are intentionally bitter, but bitterness is more commonly caused by o%ere.traction 'too little coffee at too fine a grind(. Bitter is not a synonym for sour. Bland is the pale, insipid fla%or often found in low5grown coffees. #ndere.tracted coffee 'made with too little coffee or too coarse a grind( is also bland. Briny is a salty sensation caused by application of e.cessi%e heat often brewing. 8ouOll recogni-e it as the familiar smell of Xtruc& stopX coffee.

Earthy is often used to describe the spicy, Xof the earthX taste of "ndonesian coffees. Carried to an e.treme, as in the case of the cheap filler coffees used in commercial blends, earthy can become dirty, an ob%iously undesirable sensation caused by poor processing techni*ues li&e drying beans on the ground. E otic refers to a coffee with unusual aromatic and fla%or notes, such as floral, berry, and sweet spice5li&e *ualities. Coffees from 1ast Africa and "ndonesia often ha%e such characteristics. !ello" is a term for well balanced coffee of low5to5medium acidity. !ild denotes a coffee with harmonious, delicate fla%or. Fine, high5 grown +atin American coffee is often described as mild. "t is also a coffee trade term for any arabica coffee other than those from Bra-il. #oft describes low5acid coffees such as "ndonesians, that may also be called mellow or sweet. #our is a primary taste percei%ed mainly on the posterior sides of the tongue, and is characteristic of light5roasted coffees. #picy refers to an aroma or fla%or reminiscent of a particular spice. ome "ndonesian arabicas, especially aged coffees, e%o&e an association with sweet spices li&e cardamom. /thers, such as 9uatemala Antigua, are almost peppery. #trong technically refers to the degree of presence of %arious taste defects and %irtues, or to the relati%e proportion of coffee solubles to water in a gi%en brew. "n popular use, itOs often the asserti%e fla%or of dar&5roasted beans. "t is also incorrectly associated with high caffeine content. "n fact, caffeine is actually highest in bland canned coffees, due to the large percentage of high5caffeine robusta coffees they typically contain. #"eet is used as a general term for smooth, palatable coffee, free from defects and harsh fla%ors. Tangy is a darting sourness, almost fruit5li&e in nature, related to wininess. A fine high5grown Costa :ican coffee is fre*uently tangy. $ild describes a coffee with e.treme fla%or characteristics. "t can be a defect or a positi%e attribute, and denotes odd, racy nuances of fla%or and aroma. The te.tboo& e.ample is 1thiopia 0arrar, a coffee which nearly always e.hibits such fla%ors. $iny is a desirable fla%or reminiscent of fine red wine. The contrast between fruit5li&e acidity and smooth body creates fla%or interest. Penyan coffees are a classic e.ample of winy coffee fla%or. Coffee fla%or and aroma may be classified according to geographic origin. Coffees, li&e wine grapes, get much of their fla%or from the specific growing conditions and preparation methods of each producing region. 1ach region has common characteristics that you can learn to recogni-e.

!offee families
%entral and #outh American coffees are generally light5to5medium bodied, with clean li%ely fla%ors. These are the most popular %arieties tarbuc&s sells, and their balance and consistency ma&e them the foundation of good coffee blending an well. This category includes coffees li&e Colombia, Costa :ica Tres :ios, 9uatemala Antigua and $e.ico. Pona, though geographically a product of the !acific islands, falls within this +atin American range of taste and aroma. East African coffees are uni*ue and under5appreciated. They often combine the spar&ling acidity of the best Central Americans with uni*ue floral or winy notes, and typically are medium5to5full bodied. These coffees are found in the morning cup of nearly e%ery professional coffee taster. The category includes Penya, 1thiopia idamo and 8ergacheffe and 1thiopia 0arrar. &ndonesian coffees are at the opposite end of the spectrum from +atin American coffees. #sually full5bodied and smooth, low in acidity, and often possessing earthy and e.otic taste elements. Their fullness and depth ma&e them an important XanchorX component of choice blends li&e 9old Coast and 8u&on Blend. This group includes 1state <a%a, umatra Boengie, !apua 4ew 9uinea and ulawesi. Dark 'oasts use coffees of %arying geographic origins to pro%ide a specific range of fla%ors, from the caramel spice of 1spresso, to the smo&y tang of "talian :oast, to the pungent roastiness of French :oast. The difference at tarbuc&s is using specific, %arietal5*uality coffees in each dar& roast blend. Blends combine %arietal tastes to create greater comple.ity and completeness. Typically, a blend might play off Central American acidity with "ndonesian smoothness, or spice up a delicate %arietal with the tang of a dar& roast. Blending, at its best, is high art, offering a unity in di%ersity which few straight coffees can match. ome roasters use the opportunity to dump low5grade filler coffees into the mi., to Xe.tendX the blend along with their profit margins. At tarbuc&s, we blend according to taste, using premium *uality beans to create a balanced brew, harmonious in body, acidity and aroma, see&ing an o%erall fla%or that is greater than the sum of its parts. Decaffeinated coffees are growing in popularity and55we are pleased to note55in *uality and a%ailability, as well. ome find the effects of too much caffeine unpleasant) others are loo&ing for a hot cup to en,oy before bedtime. 6hate%er the reason, tarbuc&s is here to ensure that these deser%ing souls are not condemned to drin& the thin, fla%orless decaffeinated blends sold in supermar&ets. 6e are proud to offer a complete selection, both in water and traditional processes, in regular and dar& roasts.

!affeine in various beverages

B$&$!"G$ ILLIG!" S #"FF$I%$ "verage !ange

#o''ee ()-o*+ cup, Brewed, drip method Brewed, percolator Instant 5eca''einated, brewed 5eca''einated, instant 6ea ()-o*+ cup, Brewed, ma7or 8+S+ brands Brewed, imported brands Instant Iced (-4-o*+ glass, #ocoa beverage ()-o*+ cup, #hocolate milk beverage (0 o*+, ilk chocolate (- o*+, 5ark chocolate, semi sweet (- o*+, Baker:s chocolate (- o*+, #hocolate-'lavored s;rup (- o*+,

--) 0/ .) 3 4 1/ ./ 3/ 2/ 1 ) . 4/ 4. 1

./--0/ 1/--2/ 3/--4/ 4-) --) 4/-9/ 4)---/ 4)-)/ .2-2. 4-4/ 4-2 ---) )-3) 4. 1

S<F6 5!I%=S B!"%5 Sugar-Free r+ PIBB ountain 5ew ello >ello 6"B #oca-#ola 5iet #oke Shasta #ola Shasta #herr; #ola Shasta 5iet #ola r+ PIBB 5r+ Pepper 5iet 5r+ Pepper Big !ed Sugar Free Big !ed Pepsi-#ola "spen 5iet Pepsi Pepsi Light !# #ola 5iet !ite =ick #anada 5r; ?amaica #ola #anada 5r; 5iet #ola ILLIG!" S #"FF$I%$ (-4-o*+ serving, )0+0 )1+/ )4+0 1.+0 1)+. 1)+. 11+1 11+1 11+1 1/+0 39+. 39+. 30+1 30+1 30+1 3.+/ 3.+/ 3.+/ 3.+/ 3.+/ 3-+4 3/+/ -+4

3HAT IS ABSINTH$9
(bsinthe is an alcoholic drink made with an e0tract from wormwood (Artemisia absinthium)' It is an emerald green drink which is very bitter (due to the presence of absinthin) and is therefore traditionally

poured over a perforated spoonful of sugar into a glass of water' The drink then turns into an opa$ue white as the essential oils precipitate out of the alcoholic solution' (bsinthe was once popular among artists and writers and was used by Man Gogh, 4audelaire, and Merlaine, to name a few' It appears to have been believed to stimulate creativity' 1owever, in the 9-C,&s, there began to be concern about the results of chronic use' !hronic use of absinthe was believed to produce a syndrome, called absinthism, which was characteri%ed by addiction, hypere0citability, and hallucinations' This concern over the health effects of absinthe was amplified by the prevailing belief in ?amarckian theories of heredity' In other words, it was believed that any traits ac$uired by absinthists would be passed on to their children (9)' (bsinthe&s association with the bohemian lifestyle also worked to compound fears about its effects, much as has happened with marijuana in (merica' (bsinthe was subse$uently banned in many countries in the beginning of the 9:,,&s'

3HAT IS TH$ A!TI1$ ! )( N$NT IN ABSINTH$9

This issue is not entirely resolved' (lcohol is definitely one main component' 1owever, another candidate is the monoterpene, thujone, which which is considered a convulsant' Thujone&s mechanism of action is not known, although structural similarities between thujone and tetrahydrocannabinol (the active component in marijuana) have led some to hypothesi%e that both substances have the same site of action in the brain' Thujone makes up /, to :,H (by weight) of the essence of wormwood, from which absinthe is made (E)' Thus, thujone would appear to be a good candidate for a second active component in absinthe' Indeed, thujone has long been considered to be the neuroto0ic cause of absinthism'

0owe%er, the direct e%idence to support this idea is scant. Absinthe is >DE alcohol. Therefore, alcoholOs effects will limit the amount of thu,one one can ingest. Juite simply, you can only drin& a moderate amount of absinthe before you become %ery drun& from the alcohol. Thu,one would ha%e to be acti%e at a %ery low dose or be present in high *uantities in order to ha%e any appreciable effect. "n the XThis and ThatX column in Trends in the Pharmacological Sciences, XB. $a.X made the following dose calculationsK 0ow much thu,one was present in absintheA team distillation of wormwood yields F.;>5F.NFE of a bitter, dar&5green oil '3( "n a typical recipe for absinthe, ;.D &g of wormwood were used in preparing 2FF liters of absinthe 'N(. Typically, 2.D o- was consumed 'diluted with water( per tipple 'D(. This is e*ui%alent to N.N mg wormwood oil per drin&, or ;5N mg thu,one. This is far below the le%el at which acute pharmacological effects are obser%ed. 1%en chronic administration of 2F mgW&g thu,one to rats does not alter spontaneous acti%ity of conditioned beha%ior '?(. The literature on the pharmacology of thu,one is, to put it bluntly, second rate, and conclusions as to its effects ha%e been e.trapolated far beyond the e.perimental base '>(. Furthermore, the symptoms of absinthism do not appear to be that unli&e those of alcoholism. 0allucinations, sleeplessness, tremors, paralysis, and con%ulsions can also be noted in cases of alcoholism. This suggests that the syndrome XabsinthismX mayy well ha%e been caused by alcohol. Because absinthe is no longer popular, little research has been done into its effects on health. :eports on thu,oneOsWabsintheOs to.icity seem to rely mostly on case reports from the beginning of the century or earlier. +ac&ing more recent research, it seems most reasonable to ta&e reports of absintheOs to.icity with s&epticism. 1ssentially, there is little good data to suggest that absintheOs acti%e components were anything other than alcohol.

'"n fairness, " should mention that se%eral indi%iduals who ha%e ta&en home5 made absinthe or who ha%e drun& it where it is legal ha%e claimed to me that it produced an into.ication unli&e that of alcohol.( "n addition to alcohol and thu,one, absinthe sometimes contained methanol 'wood alcohol(, which could ha%e contributed to the symptoms of absinthism. Calamus 'acorus calamus( and nutmeg 'myristica fragrans( were also sometimes used in ma&ing absinthe. Both plants ha%e reputations for being psychedelics, although to my best of &nowledge only nutmegOs psychedelic properties ha%e been well established. 0owe%er, it seems unli&ely that either plant would ha%e been added in the *uanitities necessary to produce psychoacti%e effects.

3HAT ) 2$#N AL! H LI! 2#IN>S A#$ TH$#$ 3HI!H A#$ #$LAT$2 T ABSINTH$9
*ernod is basically absinthe without the wormwood' It is named after 1enri"?ouis *ernod, an individual who ran an absinthe factory in Arance in the early 9-,,s' (s a substitute for wormwood, the modern drink *ernod uses increased amounts of aniseed' =icard is the name of another modern wormwood"less absinthe'

Also, %ermouth, chartreuse, and benedictine all contain small amounts of thu,one. "n fact, %ermouth, which is made using the flower heads from wormwood, ta&es its name from the german XwermuthX 'XwormwoodX(. Absinthe 'made with wormwood( is still a%ailable in pain and reportedly in Denmar& and !ortugal as well. 6ormwood is popular as a fla%oring for %od&a in weden. "t is also possible to buy oil of wormwood 'produced by steam distillation( from companies that sell essential oils. /ne such company is The 1ssential /il Co., !/ Bo. ;F?, +a&e /swego, /:, U>F3N. DF35?U>5DUU;) FA` DF35?U>5F?2D) /rders 25MFF5>;U5DU2;. Catalog is free, but there is a aDF minimum order 'orders under aDF are accepted but charged an additional aD ser%ice charge(. The company also sells other oils of interest to readers of this newsgroup. Caution should be e.ercised with these oils since they can contain significant amounts of pharmacologically acti%e andWor to.ic elements.

3HAT (LANTS ! NTAIN TH*' N$9

(ccording to D' <' (rnold&s Scientific American article: Thujone occurs in a variety of plants, including tansy (9anacetum vulgare) and sage (salvia officinalis), as well as in all the trees of the arborvitae group, of which the thuja (9huja occidentalis), or white cedar, is one' It is also characteristic of most species of (rtemisia, a genus within the !ompositae, or daisy, family' Dormwood (Artemisia absinthium) and =oman wormwood (Artemisia pontica) were the main sources of the thujone in absinthe (/)'

H 3 3ASAIS ABSINTH$ )A2$9

Simon and Schulter's "uide to /erbs and Spices tells us that 1enri"?ouis *ernod used aniseed, fennel, hyssop, and lemonbalm along with lesser amounts of angelica, star anise, dittany, juniper, nutmeg, and veronica' These ingredients were mascerated together with wormwood plants' (fter leaving the mi0ture to

sit, water was added and the mi0ture was distilled' 6ried herbs, including more wormwood, were added to the distillate, which was then diluted with alcohol to give a concentration of about BCH alcohol by volume (-)' 6ifferent absinthe manufacturers used slightly different ingredients, sometimes using calamus, which has been purported to have psychoactive effects'

"n addition to these ingredients, manufacturers sometimes added other ingredients to produce the drin&Os emerald green color. 4ormally, this color was due to the presence of chlorophyll from the plants. 0owe%er, in the e%ent that the product was not properly colored, absinthe ma&ers were &nown to add things li&e copper sulfate, indigo, turmeric, and aniline green. Antimony chloride was also used to help the drin& become cloudy when added to water. !resumably modern ma&ers of !ernod and absinthe use safer ingredients for their concoctions@ 0ere are some recipes for XabsintheX which were originally posted to rec.food.drin&. Absinthe is placed in *uotes since only the last recipe here will produce something resembling the traditional drin&. " ha%e not personally tried these recipes and do not claim that they are safe or e%en tasty. ** Absinthe #1 ** 9 pint vodka E tsp crumbled wormwood (dried) Etsp anise seed 9GE tsp fennel seed / cardomom pods 9 tsp majoram 9GE tsp ground coriander E tsp chopped angelica root 9 EG. cups sugar syrup
*lace vodka in large jar with tight fitting lid' (dd wormwood and shake well@ steep /- hrs and strain out' !rush seeds and pods in mortar' (dd them and all remaining spices to vodka and steep in a warm place 9 week' Ailter and sweeten' (The sugar syrup mentioned above is your standard simple syrup')

** Absinthe # ** 9 tsp crumbled wormwood 9 cup vodka E Tbsp chopped peppermint leaves 9 piece of lemon peel, .G/ 0E 9G."9GE cup sugar syrup teep wormwood in %od&a for NM hours. train out and add peppermint lea%es and lemon peel. teep for M days, strain and sweeten. mells good but is more bitter than b2. ** Absinthe !ine ** All herbs are dried.

 E tsp peppermint Etsp dried wormwood E tsp thyme E tsp lavender E tsp hyssop E tsp majoram E tsp sage E pints port teep herbs one wee&, filter and bottle. $y notes describe this as Xbitter, aromatic and potentX. ** Absinthe #" ** cFrom ArnoldOs article in Scientific AmericanK An 2MDD recipe from !ontarlier, France, gi%es the following instructions for ma&ing absintheK $acerate ;.D &ilograms of dried wormwood, D &ilograms of anise and D &ilograms of fennel in UD liters of MD percent ethanol by %olume. +et the mi.ture steep for at least 2; hours in the pot of a double boiler. Add ND liters of water and apply heat) collect UD liters of distillate. To NF liters of the distillate, add 2 &ilogram of :oman wormwood, 2 &ilogram of hyssop and DFF grams of lemon balm, all of which ha%e been dried and finely di%ided. 1.tract at a moderate temperature, then siphon off the li*uor, filter, and reunite it with the remaining DD liters of distillate. Dilute with water to produce appro.imately 2FF liters of absinthe with a final alcohol concentration of >N percent by %olume 'N(.

#ecipes
General 6rink =ecipes

This is a list of the basic classic coc&tail recipes. The coc&tails are usually named after the li*uor base. For instance an Ale.ander made with brandy would be a XBrandy Ale.anderX, and a :ic&ey made with rum would be a X:um :ic&eyX.

Ale.ander
E o%' li$uor or li$ueur E o%' white or dark creme de cacao E o%' light cream

ha&e, strain into highball glass.

!ollins
9 9GE o%' li$uor . o%' sour mi0

ha&e, strain into collins glass, top with 2 o-. club soda.

!ooler
9 9GE o%' li$uor fill with ginger ale

er%e in highball glass. 9arnish with lemon wedge.

%ruit 2ai-uiri
/ parts light rum 9 part white creme de cacao 9 part appropriate fruit li$ueur fresh fruit

Blend, ser%e in e.otic glass with straw.

Highball
9 9GE o%' li$uor fill with ginger ale

er%e in highball glass.

#ickey
9 9GE o%' li$uor fill with club soda

er%e in highball glass. 9arnish with lime wedge.

Sling
9 9GE o%' li$uor . o%' sour mi0

ha&e, strain into collins glass, top with 2 o-. club soda. 9arnish with cherry and orange slice.

Sour
9 9GE o%' li$uor . o%' sour mi0

ha&e, strain into lowball glass or ser%e straight in sour glass. 9arnish with cherry and orange slice.

Sprit"er
9 9GE o%' li$uor

Fill with club soda. er%e in highball glass.

( few words about making li$ueurs

%ruit Li-ueurs
%ruit Li-ueur 5 Berry
?9ested on raspberries, blackberries and a mi1 of bothA.

tart with fresh fruit. !lace cleaned fruit into a ,ar. Add %ery strong alcohol ,ust so it barely co%ers all of the fruit. " used double distilled %od&a 'alcohol content probably about DD5?DE(. #e$are though % Apparently operating a still is &'() illegal** +et the co%ered ,ar sit for about a wee& and a half 'itOs co%ered so the alcohol doesnOt e%aporate(. 4ote that no fermentation ta&es place here5 all that happens is that the fruit soa&s up the alcohol, and releases some of its ,uices. Depending on the type of fruit the le%el of fluid may decrease. /nce youO%e decided that the fruit has soa&ed in much of the alcohol gently pour off the fluid so as not to blemish the fruit 'try one now for a taste e.perience K5(. Call this '%ery strong( fluid rac& b2. During the following steps you probably should a%oid blemishing the fruit if at all possible. :eplace the fruit in the ,ar, but layer it with sugar. 0ow much sugar is a bit difficult to say here. " usually tried to do my best to co%er almost all of the fruit with ZsomeZ sugar. Co%er the ,ar again. 6hat happens now is that the sugar ma&es the fruit gi%e off its alcohol and shri%el slightly. "n a couple of days the le%el of ,uice in the ,ar should reach almost the top of the fruit. This means it is time to pour it off again, call this rac& b;. 4ow we repeat the layering with sugar step 'getting rac&b3, rac&bN, etc( until only a %ery small amount of ,uice is released. " ha%e been told that with cherries this can be &ept up until only a tiny little bit of cherry s&in is surrounding the pit. 1ach rac& is sweeter and sweeter. 6ith raspdblac&]berries " got to rac& bN and then got bored waiting for really small amounts of ,uice. o " too& the berries, threw them into a cloth and twisted the hell out them to release the %estiges of alcohol and ,uice. This was rac&bD. The left o%er pulp can be used with ice5cream. 4ote that this step is entirely optional, four rac&s were plenty enough 'but why waste alcohol K5(. 4ow comes the fun part. "n%ite se%eral friends '" used D( and mi. the different rac&s in %arious proportions and get some feedbac& on how they taste 'too sweet, too alcoholic, too dry, etc(. DonOt use too many friends or else you wonOt ha%e any left after the tasting. 4ow you should &now what proportions to mi. the final product in. Disposing of ,uice ZnotZ used in the final mi. is left as an e.ercise to the reader '" had some sweet stuff left o%er and use it on ice cream(.

Thoughts on the final mi.K "n my case the final mi. was %ery close to the ratio of rac&b2K rac&b;K rac&b3 etc. This was con%enient because " got the ma.imum of li*ueur with minimal lefto%ers. After a %isit to a friends house in !oland and a sampling of his Cherry +i*ueur 'T01 B1 T li*ueur " ha%e 171: tasted(5 " ha%e decided to ma&e li*ueur also. 0ere are the directions he ga%e me 'for cherry li*ueur(K Fill a <ar with cherries. Add alcohol to co%er all the cherries. +et sit for a wee& or so, the cherries should ha%e swelled and there should be less li*uid in the ,ar. !our off the li*uid. a(+ayer the cherries with sugar and let sit another wee&. b(!our off resulting fluid. c(:epeat steps a( and b( until the cherries are so small that theyOre ,ust basically the pit co%ered with a %ery thin s&in. 4ow mi. all the batches that you poured off to suit your taste. The first is most bitter, the last is the sweetest.

%ruit Li-ueur 5 !itrus

Aind a glass container with an opening large enough to comfortable accept a medium si%e orange'
the small the container the better'

Invert a glass shot glass and center in the bottom of the container' *our a cup of 2verclear into the container without wetting the shot glass top' *lace a fresh orange
on top of the shot glass' The orange should have a moderately thick skin, but not e0cessive'

( ground glass top is ideal, if not, a closely fitting plate will do to cover the brue' !heck daily as the orange sweats its oils' It will slow after three or four days (a week is J> but
not necessary)' 6J <JT J*2< (T (<5 TI32 till done' own sweetness level, this is just for openers'

=emove orange and shot glass and pour in a cup of bar syrup' There is no magic here, find your *our into a regular bottle and stopper tightly (after you&ve tasted it, clear, crisp, intense, pure,
DJD, no more of those orange li$ueurs again)'

This stuff is fragile so plan on using it soon and donOt ma&e more than you can use, one wee& is fine, after two it %ery drin&able but the fla%or is noticeably less. And, it will get cloudy with no apparent affect. 8es any citris will wor& 'ne%er tried a grapefruit(, we e%en put two do-en mint lea%es on a thread and hung o%er. The lea%es turned blac& and crumbly, but the taste) sheer !/61:.