Manual de bartender

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Bartenders ManualBartenders Manual

Tools, techniques and guidelines to become a realTools, techniques and guidelines to become a real professional Bartenderprofessional Bartender

Cocktail Conceptions © 2008Cocktail Conceptions © 2008

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IntroductionIntroduction

Before we begin we would like you to ask yourself the following question.Why would anyone go out of their way to come and visit YOU at the bar you areworking?

Prior to responding please take a moment to think about what thisquestion really means. Does it have to do with your mixology skills? Has itsomething to do with your personality ? s it maybe because of your hospitalityand knowledge about the products you are serving? !aybe it"s your ability torecogni#e your place within your establishment and blend into its atmosphere?

$nce you start thinking about all those questions it becomes obvious thatbartending is a very comple% and demanding trade. t is certainly not easy toendure the physical challenges of nightly work combined with the psychological

tasks and difficulties that occur when working with people whose &udgment andmood get impaired more and more with every round of drinks.'ike every good craftsman and salesperson you have to acquire

knowledge ( knowledge about what you are doing) the products you are servingand knowledge about yourself and fellow human beings. *ou have to find thatspark within that flashes up with inspiration and translate it into the magic ofmi%ed drinks. +%perience will give you an insight into this world of gastronomy ofwhich) you"ll find out) you are as a bartender an integral part.

,inally there has to be an understanding of the fact that while you areemployed as a bartender you are a professional) which means this is what youdo to earn your daily bread and therefore it is wise to try to bring out the best of

yourself in that respect.-o achieve this is by no means an easy task. t requires certain amount ofpassion as well as focus) dedication and maturity. t is also a conscious choice)an aim that should be remembered as long as you stand behind the bar. $nceyou set out down that road of becoming a real) professional bartender you willfind out that simply you have less and less competition. ,ellow bartenders &ust donot know as much as you do. -hey are less skilled) less interested and lesscapable of running their bars successfully. -hat fact leaves you more thanenough space to stretch out and play. People will react differently to you andyour work and you"ll be more and more able to gradually influence what yourcustomers choose to drink and eat. *ou will become the real host of the

+stablishment where you work) like a aptain of a ruise /hip that sails hispassengers and crew through the $cean of 0astronomy.n order to become a fully developed bartender you will have to spend

much time practicing your trade and eventually you will earn e%actly what to do)what not to do and how to put it all together.

f we take a look back at the questions we asked at the beginning we canbreak down the term bartending into two ma&or categories which are thendivided into subcategories. -he two main categories include1

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• Mixology 2 which includes mastering the techniques of drink making)understanding and proper use of tools) deep and profound e%pertise inuse of distilled spirits and fermented beverages such as beer and wine inother words your ingredients or raw materials) recognition of the place of

beverages and mi%ed drinks in gastronomy itself) awareness of thechanging drinking habits of your patrons) alcohol consumption and it"seffects and finally familiarity with the history of distilled spirits) beer) wineand the cocktail itself.

• Developing the “personality” 2 which includes consciously building aworking character who takes your place when you step behind the bar)learning how to maintain emotional and intellectual distance 3non2identifying4) work on the psychological skills) reading the customers)

balancing the e%change of energies at the bar and influencing the tasteand drinking habits of your customers.

We will try in this material to give you our e%perience and knowledge about the &ob you are preparing to do in the hope that tomorrow you will be the one to carryon and give it back to others like you are receiving it now.

Dushan 5 6ason7ovember 899:7ew *ork ity

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Commentar on Current !tate of "ffairs

'et"s take a look at the position the drinking world finds itself at the

beginning of the 8;st

century. <ccording to !arket=esearch.com 3a speciali#edmarket research web service linked to the >/ Department of ommerce4 2"Americans spent more than $17.2 billion in 2002 on packaged white and dark distilled spirits for offpremise

consumption! and sales are expected to continue to increase throughout 200 to o#er $1 billion. Although

people consume less alcohol today than they did in the 1%70s and 1%0s! the robust economy of the 1%%0s

encouraged the purchase of premium be#erages with higher price tags. &ine extensions! such as fla#ored

#odkas! ha#e pi'ued the interest of consumers who might not otherwise be interested in distilled spirits.

Among the challenges facing the distilled spirits industry is the fact that distilled spirits companies are

sub(ect to greater ad#ertising and distribution limitations than are beer and wine marketers. )hey also ha#e

hea#ier tax burdenalcohol be#erages and distilled spirits in particular! carry the highest tax rate of any

consumer product. )hese differences make it difficult for spirits to compete on an e#en footing with other

alcoholic be#erages.

*#erall sales of distilled spirits increased by +, between 1%%7 and 2002 -2, after ad(usting for inflation/!

but the white and dark spirits segments did not share e'ually in the increase. hile o#erall sales grew by

+,! white spirits sales rose by +, in that period! while sales of dark spirits showed a %, increase."

-hese few sentences mirror e%actly what we at the front lines have beenwitnessing for the last 2@ years. Basically) the trends in drinking are set by the'iquor ompanies and their !arketing agencies whose goal is to Amove cases.-he two ma&or challenges are to adapt the liquor industry to changing lifestylesand to recruit new generations of drinkers.

/ince) as mentioned above) the liquor companies have strict limitations onadvertising) they reach out to the consumers by promoting their product as anintegral part of the Alifestyle their indented target market is embracing. Cery

often they hire professional mi%ologists and bartenders to help them createspeciali#ed cocktail menus) which will push the spirit in question and make it thenext hot thing . -he market is large and they all want as big a piece of it as theycan get. 7ow that"s understandable) we are) after all) living in a free marketsociety and producers should compete for their market share. -he battle for theliquor dollar is however a very tough one and it gets more difficult every year.-he late 9s have brought surging sales to the premium vodka market ( a trendthat continues today. -he A>rban !arket ( this is the term the suburbancorporate e%ecutives and marketing people use for 'atin and <frican <mericandrinkers ( embraced flavored blends of Aognac or A=um and other spirits suchas famously artificial Ali! 3yponotic! 4emy 4ed! 5alibu and even 6acardi

la#ors. ollege students are lured into consuming alcohol in the form of maltbeverages which all taste like something between /prite and 0inger <le)preparing their pallets for more and more artificial flavors that are yet to bepresented to them. !ost of the famous spirit brands) that have in many caseshundreds of years of tradition) are now part of multinational corporations whooperate a multitude of other businesses ranging from clothing to worldwidedoughnut franchises. $f course they are all represented on various stocke%changes) providing the investors with a chance to be a part of this great game.

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n a setting like this it is natural that some things will fall short. !ostly the accenton presenting their products for what they really are is lost) leaving the customerin the dark at best and boosting imaginary qualities about those spirits at worst.

What happened to the fact that alcoholic beverages ( spirits) cocktails)

beer and wine ( are part of the gastronomical e%perience? -hat fact has beendistorted and replaced by an illusion that en&oying a certain beverage is now astatus symbol) a lifestyle and a personal statement.

-he lifestyle is) of course) an ever2evolving organism within society thatmarks the difference between people who are 8n the 9now and others who arenot . -hrough movies) -C /hows and commercials the lifestyle is importednationally and e%ported globally.

t seems to us) and the sales reflect that) that the ma&or trend of the lastdecade) is to provide the consumer with the 8 imaginary scenarios programmedto provoke the following attitudes1

* I wish to drink – but I dont want to taste any li!uor" * I want to get drunk – but I dont want to su##er any in$onvenien$e during ora#ter drinking"

What does this mean? Well) let"s break this mental cocktail into its constituentingredients.

% parts ( Ignorance# Eabout consumption of distilled spirits and mi%ed drinks) their place in theoverall dining e%perience) their characteristics and effects.

& &'( parts ($arious %re&udgmentsWidespread belief that Premium Codkas and other premium spirits will give you

no hangover) or that A0in makes me cra#y.

)'( part ( 'ole (isplacement <ccepting drinking advice from your personal trainer instead from your bartender.

< short while ago had a strange e%perience at my bar. < beautiful ladysat down at the bar with a friend. approached and asked how could help them.'ooking at my cocktail menu they said that they are on the 3ollywood :iet andthat their personal trainer told them to drink 0in since it has the least calories.

<nd they hate 0in. What to do? took a good look at them and couldn"t help but think) AWhy don"t you ask

me how to get fit? but said nothing and proceeded to serve them to the best ofmy abilitiesE

splash o# ( (enial#Eof the true nature of the social interaction and personal aims when people goout.

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n A;hilosophiae naturalis principia mathematica published in ;F:G /irsaac 7ewton described the laws of motion of bodies and among them the) socalled) -hird 7ewton 'aw which says that )or e*er action there is an equaland opposite reaction+ People seem to forget this law easily and somehow gettricked by their minds that Ait won"t happen to themEso due to this amnesia they

act very surprised when they actually discover that ( yep) it happenedE

(irections 7ow pour all above2mentioned ingredients into a mi%ing glass. <ddice. /hake vigorously for : seconds. /train into a chilled martini glass and youare ready to taste your 7ew *ork ity nightlife cocktail as seen from our side ofthe bar.

What is it that is so wrong with accepting these worldviews?

,irst off is the fact that they are created by e%ternal sources) they are

suggested2 if you hate the term programmed by the &ifestyle factories ( meaningthey are put in place to make it easy for the consumer to make a choice./econd that they take the same consumer away from the true e%perience)making the &ourney through the night as bland as possible and focusing on theultimate goal ( to get high

$ne might at this point ask the following question ( Do all the alcoholconsumers have to be aware of this in order to en&oy their drinking?

7o) they are not and they will never be ( but you) their bartender shouldand must be aware of all of the aforementioned analysis in order to do your &obbetter. t is precisely because of the lack of awareness) interest and knowledgeon the part of the bartenders that the public is victimi#ed in such a way. f wewould know more about what we are doing we would naturally be much better atit and thus be more influential.

'et us at this point) focus on the reasons why people choose to sociali#ein Bars and =estaurants. While researching the facts for this training material weasked our customers) both regulars and first timers at our bars 2 -h do peoplego out.-hese are the answers that were given to us.

-o rela% ( IGJ-o meet somebody ( ;IJ-o drink 3get high4 ( ;@ J-o try the food 3not to eat but to try4 ( @J-o check out Awhat"s going on ( 8G J!iscellaneous ( I J

/o here we have it. -hey have actually no idea why they go out and whatis happening to them when they make a decision to do so. But they all seem tohave a very sub&ective opinion why Athey are doing it. t is very much like when a

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person is constantly blaming someone else for their misfortunes but is unable tosee the real reasons for their suffering due to the e%istence of specific bufferswithin the personality that &ustify every action on their part. 'et"s face it) peoplelike things to happen in a way that provides them with the fantasy that they are incontrol. f this really would be the case) a vast ma&ority of people would perceive

their lives to be e%tremely boring. -here would be no surprises) no une%pecteddevelopments and certainly no e%citement. =estaurants could be reduced to an$rwellian image of a high school cafeteria) where you get in line with your tray)get your daily values of nourishment and energy and off you go. 'ike in the armysort of.

s that fun? $f course not. We do not spend billions of dollars annually onproducts that improve our looks and our self2confidence &ust to eat out in acafeteria.-here is something) almost esoteric) that is happening here. Carious traditionsdescribe this chase after the carrot as outmost) very cyclical suffering that willbring about only more of the same. We choose to call it the /unting the

%ossibilit. magine a force) immeasurable yet very influential and potent. tworks everywhere on everyone and everybody by creating an illusion thatsomething might happen. 7aturally) the %ossibilit is stronger and more activein places that are described by night lifers as places with good atmosphere.magine yourself making a decision to go out to a popular) hot place. Whathappens?

,irst you get dressed in a certain way ( trying to bring out somethingabout your personality that you at that point believe will get you noticed. f you doa good &ob ( the possibilities will increase for you that something might happen.$f course you can always say that you do that in order to feel more comfortableor more

yourself but as you see you are actually doing it with a specific result in

mind. *ou might team up with a friend or your partner in order to feel moreconfident and that fact alone should be grounds for psycho therapy but that"sentirely a different story.*ou approach the Aplace. *ou feel a slight nervousness) you are not reallycomfortable but you say to yourself that a drink will do you good and get youmore rela%ed. =ela%ed from what? *ourself? -he way you are? E'et"s give you a break ( you can"t be who you want to be without substances andthat"s fine. 0uess what) you are not alone ( actually almost nobody can.*ou enter the Aplace. mmediately you are feeling the almost electric charge andcurrents of energy e%changing in the Aplace. -he light) music and dKcor (everything is &ust right and inviting. -he %ossibilit ( is riding you. *ou lookaround and approach the bar. <t this point you might meet up with your friendwho is waiting and you order your first drink. *ou look at the bartender who ispreparing your potion and finally the world starts to make sense. *ou take yourfirst sip and feel the warmth of the spirits flowing through your body. +very part ofyour being is rela%ing. *ou are letting go of various concerns) thoughts andworries that were with you &ust a few moments ago in the cab and you open up (to the %ossibilit. Here we are ( at the point where things might start happening

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to you ( you might meet someone) go somewhere une%pected) make aconnection with someone that will influence your immediate or distant future) getyourself in a situation to witness a dramatic emotional development) take part ina binge) get into a steamy se%ual encounter or watch others getting there) youname it 2 it goes on and on. $ne thing is certain ( you lost control of your night.

*ou never had it to begin with even as you deluded yourself that it is soE!y dear bartenders ( this is what we are selling. 7ot the drinks that we need tolearn and master with such patience. 7ot the food that the small army of cooks inthe back of the house is working on the whole day) no. We are selling the%ossibilit.

<nd you as a Bartender are directly responsible for the creation and equaldistribution of %ossibilit. $bviously it is your &ob to be aware of this and not fallvictim to the same illusion that %ossibilit is real for you. -his is a huge trap andmany ine%perienced barkeeps become victims of it. -here are two mistakes youcan make if you do not pay attention.

1 ou become the 3%ossibilit4,lirting and encouraging people to relax is a part of your &ob. However therehas to be a clear understanding of the rules of engagement and how far youcan go. Be aware that your customers do not think about all these things.-hey think that they are out to have a good time so give it to them. /upportthe %ossibilit. Play along but do not slip into it ( it is called Aacting as ifE

<lways remember what your goal is ( to fill the register and the tip bucket.Please keep a cordial distance and emotional detachment at all times.

21 3%ossibilit4 becomes real for ou-he force of the %ossibilit is so strong that sometimes even e%periencedBartenders forget about it and start to believe that it doesn"t apply to them. Becautious) last thing you want is women or men you engaged with in emotionalor se%ual activities hanging out at your bar waiting for you to finish your shift.!any a bartender had to e%it through the back door because there was morethan one girl he was Adating waiting for him at the end of the night.

-hese mistakes are made so often and are so common that many emotionalrelationships with partners outside the service business have failed becausepeople could not deal with them.We found out that it helps a lot to quiet your mind before you start your shift)mentally preparing for what is to come. +very night is different and the force ofthe %ossibilit will fluctuate according to many various influences.We will go more into detail about techniques of preparation in the :e#eloping the;ersonality chapter.

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Beyond what we &ust discussed) the modern bartender faces one moreobstacle) which is probably the hardest one. Due to our social history and theway alcohol was and is perceived in the >nited /tates) society tends to look atalcohol consumption more like a disease or deviance than a gastronomicale%perience. 6ust the fact that that we had in our country a 7ational Prohibition

that lasted for ;I years 3;892;II4 and that up to this day there are countiesthat are still Adry 3best e%ample of it are the states of Lentucky (where of ;8;counties G@ are completely dry and further 8 prohibit sales of spirits but allowwine and beer and -ennessee where the in the !oore ounty the most famous

<merican whiskey 6ack Daniel"s is distilled and where it is illegal to purchasealcohol4 shows how much ignorance about alcohol consumption we asbartenders have to deal with. -ranslated to the common e%perience on a regularnight behind bar ( you encounter this ignorance all the time. How else can youe%plain the beer and shot crowd 3beer and shot combination ( better know asfurniture4) overwhelming popularity of tailored ,rench vodkas 3products from acountry that has virtually no vodka tradition4) disastrous combo of vodka and

energy drink highballs or our favorite ( the +spresso !artini? What to do?t helps to remember that the public image of the drinker has changedthroughout time from saints to sinners) from outlaws to successfulbusinesspeople and trendsetters.n the >nited /tates) attitudes related to drinking are much different than in otherparts of the world. While the rest of the world) apart from the slamic countries)en&oys a relatively rela%ed approach to drinking) we here in the >/ have a fardifferent reality. We are sure that everyone reading these lines will have theirown ideas why that is) and we will in later chapters focus on the history of spiritsand drinking in the >/) but it is undeniable that there is a certain kind of paranoiathat is following the distilled spirit here. /ome reasons for this paranoia aredefinitely clear and understandable. We live in country that is geographicallyenormous) cities and towns are connected with a web of highways and a lot ofpeople commute every day in their cars to their place of work. +%cept for a fewbig cities where public transportation works as an efficient means of commute)the rest of the country drives to the Post $ffice) Dry leaners) /chools and>niversities) 0rocery stores and of course =estaurants and Bars. t is obviousthat such circumstances do lead to a lot of alcohol related traffic accidents)in&uries and deaths. -herefore the awareness about alcohol consumption is veryhigh and the Driving While nfluenced 3DW4 'aw is strictly enforced.t has been proven that alcohol abuse has destructive consequences on onesphysical and mental health) social and professional performance and familyrelations. -his aspect of course relates to every human being 2 regardless ofwhere they live and it is in our opinion very important to really grasp thesenegative possibilities.

0iven the aforementioned facts one should conclude that they are more thanenough proof that <mericans should be more informed about <lcoholicbeverages) their effects and their place in 0astronomy as a whole. But they arenot t is a parado% that in today"s nformation age when the nternet engulfs the

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0lobe and nformation needs a few seconds to travel around the world we still donot really know much about what we are drinking) how is it sold to us) how muchwe are paying and where all of it comes from.

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MI5676Introduction to Mi9olog and its histor

Before going into detail of the different kinds of techniques and recipes inmodern mi%ology) it is important to reveal the groundwork upon which theserecipes and techniques are built. -he style of bartending described here isbased on an earlier generation of formulas and ingredients not often seen in

today"s bars.*our average bar these days uses cheap well liquors) pre2made sour mi%

and preserved lime syrups. <nd although these ingredients are cost effective)they do not make great cocktails. -hey are an unfortunate result of thecommerciali#ation of life and lifestyles. $ur recipes and techniques are derivedfrom the <lassic American 6ar set up ( an approach that is almost forgotten andwhich we managed with lots of help and inspiration from older bartenders to keepfresh and alive. We use fresh &uices) quality liquors) and a vigorous shake toproduce fresh tasting) comple% concoctions that marvel our guests and their tastebuds. Please take note that -he ocktail is the only thing that <merica evercontributed to the culinary world. t is as <merican as 6a## or Baseball.

What we are preaching in a sense is a bar method similar to gourmetcooking. !ost of our premier chefs use the ,rench style of cooking in creatingmarvelous masterpieces. -he top restaurants do not use prepackaged gravyand canned hams to da##le you. nstead they use only the finest and freshestingredients. We at ocktail onceptions do the same. <lso nearly all chefs putthese dishes together by using time tested techniques and in many cases ageold recipes. Bartending and cooking are very similar in this mannerM only thequality offered in most bars presently is comparable to that of the fast foodrestaurants.

-here is much more to bartending today. f you want to be noted for yourdrinks and your style of bartending you have to know quite a lot. f necessary 2

you have to produce some ingredients yourself ( cordials) syrups) blends)infusions and bitters. -he leading trend in today"s bar is the return of the cocktail.!artinis and cosmopolitans are sweeping the nation as well as many funky 'atincocktails. -he lassic <merican style of bartending lends itself so easily tomaking these drinks that they far surpass anything that could be made in youraverage bar or restaurant. What we intend to show you is an art that was almostlost to us.

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!ost of the methods e%plained in the te%t were passed on from bartenderto bartender in regal hotels and gourmet restaurants. -hese were olderbartenders making drinks for and older well to2do crowd. We are at thebeginning of a new era of bartenders. -hanks to the attention that the 'ifestylefactories are giving to modern cocktails we have a chance to really influence

what the public is going to drink) how they will consume it and what the newtrends are going to be. -he choices are getting wider and better and we findourselves at the front of the battle for the liquor dollar. We are a younger moresophisticated drinker than our previous generation. -he public is becomingslowly more educated in fancy and e%otic drinks and bartenders have to keep up.

-he new frontier in bartending is classic bartending) but with moderncocktails. -he methods we will show you will not only make bartending fun) but itwill also instill a degree of pride into your work. 7ow we are not saying that ourmethods are absolutely true to the classic art) for the drinking public on whole isnot prepared to drink in this manner. We evolved our techniques and recipes sothey can target the modern pallet and got to a point where mixology is

recogni#ed as an important part of gastronomy. -he e%perience begins with theaperitif) sets its pace with the !artini) accompanies him with wine or beer duringthe meal and finally fulfills the voyage with a desert wine or after dinner drink orcocktail. We at ocktail onceptions pride ourselves as one of the bestmi%ologists and we wish to provide our patrons with a !artini2ocktail e%periencethat is unique and memorable.

# a little histor #

n ;:9F) )he 6alance and <olumbian repository! a 7ew *ork newspaper)defined the cocktail as Aa stimulating liquor) composed of spirits of any kind)sugar) water and bitters E vulgarly called bittered sling and supposed to be ane%cellent electioneering potion insomuch as it renders the heart stout and bold) atthe same time that it fuddles the head. t is said also) to be of great use to ademocratic candidate1 because) a person having swallowed a glass of it is readyto swallow anything else.

What a beautiful an e%act e%planation this was. -he +ditor hit the nail onthe head because if you look at any) and we mean any cocktail recipe 2 we canrecogni#e all those constituent ingredients to one degree or another. 'et"s takethe !anhattan ocktail ( first described in the famous ABon Civants ompanion

( or How to mi% drinks from ;:G by AProfessor 6erry -homas ( the father ofour profession.

; IN parts of Whiskey 3spirit48 parts of talian Cermouth 3sugar and fortified wine4;N8 part of $range uraOao 3again sugar and orange brandy4dashes of bitters 3bitters4

/tir the ingredients with ice 3water4 and pour into a wine goblet. 0arnishwith a 'emon twist.

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$f course the +ditor of Balance back in ;:9F couldn"t factor in ice since itwas not commercially available but water was used back then in the few knowncocktails like the /a#erac or the !int 6ulep.

What about the origin of the word ocktail? !any enthusiasts tried to find

out the roots of the word cocktail and there are many versions to this story. $neis certainly not trueM many historians have been misled by the word Acocktaile%plaining its origin with the plumage of the domestic rooster. William 0rimes inhis book A/traight up or on the rocks and 0arry =eagan in his A -he 6oy of!i%ology go really into detail researching many stories and legends like the onethat is taking us back to the days of the war between <merican <rmy of the/outhern /tates and !e%ico. /everal skirmishes and one or two battles tookplace) but eventually a truce was called and the Ling <%olotl C of !e%icoagreed to meet the <merican general and to discuss terms of peace with him.Before opening negotiations) however) His !a&esty asked the general) as oneman to another) if he would like a drink) and being an <merican general of course

he said yes. -he Ling gave the command and a few moments later a lady ofoverwhelming beauty entered the room with a drink in her hands. -he 0eneralasked who the lady was) and the Ling proudly said1 A-hat is my daughter octel.-he <merican general replied1 A will see that her name is honored for evermoreby my <rmy. octel) of course became ocktail) and here we are. <nother morebelievable story talks about <ntoine Peychaud) a 7ew $rleans pharmacist) theinventor of the famous Peychaud Bitters. t is said that the name ocktailacctualy comes from the mispronunciation of the ,rench word Aco'uetier=. -heword means egg cup in which the famous pharmacist was serving his first/a#eracs. Be it how it was) we do not know for sure where it came from butCocktail became a household name worldwide and stayed a true <mericaninvention like 6a##) Baseball or <pple Pie. ocktail is recogni#ed globally as theonly thing that <merica contributed to the culinary world. !oreover it symboli#ese%actly what <merican /ociety is ( the sum of its ingredients being greater thatany of the ingredients itself.

Back in the early days of /aloons and taverns across the country therewere no fancy ingredients available that we are so used of having around usnowadays. -he early predecessors of our profession were true mi%ologists)creating in their basements cordials) fortified wines) /herries) maturing whiskey)infusing and blending. $ne of them was the previously mentioned Professor6erry -homas) father of mi%ology. $f course the golden age of the cocktail camealmost ;99 years after it"s birth reaching the peak from ;:92;I9. <lmost allclassic cocktails we know today were created and mastered in that period. -he7egroni) $ld2,ashioned) -om ollins) =amos 0in ,i##) !anhattan) =ob =oy)!int 6ulep) -he 0imlet and of course the rown 6ewel of them all 2 the Dry 0in!artini all got their fame during that period and were glorified by movies) books)articles and trendsetters. 7otice how there were virtually no Codka ocktails?We"ll go more into the history of vodka and vodka cocktails in the >/ in laterchapters.

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During the 7oble +%periment) we now know as -he Prohibition theocktail became something more than a drink ( it became a status symbol. <tfancy Aspeakeasies 3and those were in reality only few and spread out in bigcities on both coasts4 cocktails were downed with e%treme pleasure and fun) andthe cocktail became a household word globally. n uba and +urope) many

famous <merican Bartenders of that era were working at bars and hotelspromoting the cocktails) inventing new ones and revolutioni#ing the way weperceive drinking in general. $ne of them was Harry raddock) <merican!i%ologist) at the /avoy Hotel in 'ondon) who once said that the best way todrink a cocktail is Aquickly E while it"s laughing at you and we agree with that.

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Bar !et:;pWhen we started to learn how to bartend) the older and more e%perienced

bartenders) who we were bar backing for) used to say 2 >et?p! >et?p! >et?p@-he mportance of the /et2>p is so great that if you don"t do it right and on time)your service and performance will suffer greatly. t is very useful to take the rightamount of time to get prepared and ready. n every restaurant the kitchen spendsmost of its time preparing for the time of heavy business. -he preparation cookswork full shifts cutting) stewing) peeling) marinating and so on. < good bar is like

we said so many times no different. <ssign your bar back his part of the set up)but the most important parts you have to do yourself.

n order to better e%plain and define the /et up) we will break it down into fourparts1

• leaning

• +esto$king

• ,reparation

• -eneral appearan$e

Cleaning

-he condition of your bar mirrors the establishment where you work likeyour house portraits you. t goes without saying that a clean and well2maintainedbar is far more inviting than a neglected one. 'et"s not forget that a bar is a placewhere people consume drinks and food and it &ust has to be clean and spotless.lean your bar thoroughly and in detail. < #inc) brass or stainless steel bar isbest maintained with fresh squee#ed lemon &uice. Pour the &uice on the barM applyit evenly on the surface. -ake a soft linen cloth and rub it in. ontinue rubbinguntil the #inc gets shiny and clean. =emember even water leaves stains on #inc

and brass so you have to perform the cleaning ritual on daily basis.f not treated the right way) the #inc and brass will age and develop a patina thatwould be very hard to clean at that point.-he draft beer and beer tap system1 clean handles) towers and make sure you letevery tap run for a few seconds allowing it to get rid of the air in the system./oak your soda gun at the end of every night to remove the sugars and clogs.lean your condiment containers and replace your /tore 5 Pour ontainers.

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-ake a look at your glassware and tools. lean them properly or they will lookunpleasant for service.,ruit flies are a big nuisance and will definitely show up at your bar if you don"ttake preventive measures. -he best way to do it is to keep the speedwells)shelves) cabinets and back bar clean. ,urther it helps to bleach the bar floor)

sinks) drains and ice wells to prevent the flies from nesting and feeding on piecesof fruit that are left in the hard to reach corners of the bar. With the approach ofwarmer weather you might want to switch all your speed pourers to the screenpourers. -hese are plastic pourers and usually come in different colors but thebeautiful thing about them is that they have a tiny mesh on the top of the spoutthereby preventing the flies of getting into their favorite spirit or fortified wine ofchoice.-he 7ew *ork /tate Health Department regulates that every food serviceestablishment should keep a bucket with bleach solution available for cleaning.

'estocking

-he importance of the 4estock is great. -oo much and it will crowd yourbar) not enough and you might find yourself in a desperate position in the middleof a busy night. /tart with restocking glassware) dry goods 3olives) cherries)sugar) salt) toothpicks) straws) stirrers) caned &uices) coffee) espresso) etc.4)

&uices and mise en place items.-hen start with restock of well liquor and most popular spirits and mi%ers youusually go through a night. Place the =estock accordingly with you Bar"s layoutand space. Do not leave full bottles of liquor all over the floor) it will slow youdown and you might eventually break them.We believe in replacing every bottle on the shelving or displays that has beenused) meaning not being full) before we start. t looks much better and gives animpression of care and lushness.

%reparation

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<gain the analogy with the kitchen is the point we would like to stress out inthis part of the /et up. *ou need to cut your garnishes) squee#e your &uices)store them properly) prepare garbage bins) glass racks) bus tubs and wastebuckets.-ake your time with the preparation) but do it with discipline and care. How many

times was your gin2tonic served with a brown lime?

Cutting Citrus )ruit ( 'imes) 'emons and $ranges1Please use common sense. When cutting 'imes 5 'emons for garnish first cut ofthe ends of the fruits ( the so2called Anipples. -hen cut the fruit lengthwise in halfand cut a slit in a 92degree angle to the vertical line. -hen cut each half in threeequal wedges. *ou"ll get F half moon shaped wedges to a fruit each with aprepared slit so it can fit on the rim of a glass.When cutting citrus fruit for muddling cut the fruit in half and then each half intoquarters.

6range half:<heels <gain cut the ends of the orange. -hen cut it lengthwise inhalf. ut a shallow slit lengthwise in the orange. 7ow turn it around and cut thehalf orange in @ half wheels.

T<ists are short ribbons of peel stripped from a lemon or orange. -he aromaticoils that lie within add a hint of bitterness and flavor to a cocktail. -he first step inmaking twists is to take the lemon 3or orange4) cut the ends off. 7e%t for lemons)using your paring knife) score the peel of the fruit from top to bottom. ,or orangesusing your knife cut circle shaped peels. *ou want to keep as close to the peel aspossible) leaving most of the pith 3white part of the peel4 behind. 'ike itsnamesake you must twist it. /o many bartenders simply drop it into a drinkwithout twisting it. -wisting it is what really releases the oils that will accent yourcocktail.

!quee=ing >uice ( When squee#ing &uice please make sure that you strain itafterwards to remove the e%cess pulp. 6uice should always be used fresh andkept refrigerated. t is important to label every batch of &uice with the date when itwas squee#ed.

eneral appearance

,inally take a moment to inspect your bar from the outside. 'ook at it like acustomer would see it when they come through the door. Pay attention to thedetail1 beverage napkins) glassware) toolsEetc. <re the barstools all clean? sthe bar surface in order and inviting? -his is your final check and the mostimportant part of the /et2>p.

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Tools ? Techniques'ike every craftsman to complete the task) you"ll need the right tools.

Boston !hakerBoston shaker consists of a ;F o#. glass shaker) which can andshould be used as a mi%ing glass) and a 88 o#. metal tin or can./ince the mi%ing glass is smaller than the shaker) and in order

to make the drinks correctly) never fill the mi%ing glass up to therim. <lthough we will never advice you to do so) that means thatthe ma%imum of cocktails you prepare in that kind of shaker) isthree.

@ o=+ Mi9ing glass-he mi%ing glass is a very important tool since most of thecocktails are build in it. t is a part of the Boston /haker and it isused for stirred cocktails in combination with the &ulep strainer.

/a<thorne or !pring !trainer Hawthorne or /pring /trainer is a strainer fitted with a springaround it that fits perfectly on the 88 o#. metal part of the Bostonshaker. t"s used to strain shaken cocktails or martinis that arepoured form the aforementioned shaker. Please use it only incombination with the 88 o#. !etal part.

>ulep !trainer 6ulep strainer is a large perforated spoon that fits the other part ofthe Boston /haker ( the ;F o#. !i%ing glass. t is used to strainstirred ocktails or martinis and like its namesake &uleps2cocktailscontaining mint.

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Bar !poon <ith red knobBar /poon is a ;82inch long spoon with a twisted handle in a spiralthat is used as a tool for stirring. -his tool is also used to handlegarnishes at the bar and could be used as measuring device. We

recommend this spoon for stirring since its spiraled handle can beslightly curved by hand thus enabling it to move the whole amountof ice at once through the mi%ing glass.

Bar spoon <ith disk-his bar spoon is used for same techniques like the previous onebut it is not so handy or fast for stirring in our opinion. Because ofthe disk at the end of the handle it is particularly good for layereddrinks where the liquid is poured on the spiraled handle over the

disk thus achieving perfect layering.

Bar !poon <ith steel knob+ssentially &ust a glorified bar spoon. /ome cocktalian bartendersswear by it. 7ot as effective or useful like the other bar spoons.

Muddler < bar tool used to crush fruits) herbs and sugar. t should be atleast : inches long to reach the bottom of the mi%ing glass.

%aring AnifeParing knife is a short blade knife that should be kept very) verysharp. t"s used to cut garnishes 3fruits and twists4 for your bar.

Citrus ester itrus #ester is a tool used to cut long stripes of #est fromoranges or lemons. t has a unique shape that helps to perfectlye%tract the desired length of the #est.

>iggers

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6iggers are tools used for measuring the amount of liquid that isabout to be poured into a cocktail or martini. -hey look like twocones &oined together on their points and come in different si#esfrom o#. (8 Q o#. n classic bartending &iggers are the onlymeasuring tools.

rater 0rater is used to grate predominately nutmeg and other spicessuch as lemon and orange peels over a poured cocktail.

Can 6pener ? Church Ae-his is tool that on one end has a can opener and on the otherends a bottle opener. Hence the name since it looks like an old2fashioned key.

-ine 6pener Wine openers come in a lot of different shapes and looks but wesuggest you acquire one that has a two stage opening process. tis more efficient behind the bar and helps in many cases preservethe corks since especially ,rench wines tend to have longercorks.

)ine !ie*e-his tool is used for double straining some cocktails notablymartinis and cocktails that are muddled but served straight upand who therefore contain too much pulp and fruit residue. <sieve is also very handy when making home made ingredients)infusions and syrups.

)unnel-here should be a at least one funnel behind every bar. ts use isobvious.

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Tongs-his tool is used predominantly for handling ice) garnish and fruits.

<lthough many bartenders need not) or are not used to usingthem) -he Health Department requires handling fruit and ice with amedium 3gloves or -hongs4. t also looks more professional when

a bartender is handling items using this tool.

Champagne !topper or CapCery important tool for trying to save some sparkling wine for ne%tday service) which will be very) very difficult if not impossible if thelevel of liquid in the bottle you are trying to save is below the halfmark line. >nfortunately even if you manage to save some winefor the ne%t day it will probably be good for only one serving beforeit completely dies. 0ive it a try though ( it won"t hurt.

Ice as a tool and an ingredient

*our ice is a tool. t is simply put the most important tool you have. -he si#e)shape and temperature of your ice will directly influence the quality and outcomeof your cocktails and mi%ed drinks. < good bar should have at least 8 differentkinds of ice. >nfortunately restaurant and bar owners have recogni#ed that withsmaller ice they get a greater dilatation and thus can pour less liquor) whichincreases their profits. Because of that reason you"ll find yourself often in aposition where it will be quite impossible for you to influence that. But) you as aprofessional should be aware of that and should by any means try to changethose circumstances.

/o what is e%actly this big fuss about ice?-he bigger and colder the ice cubes 3like the ones from your home free#er4 theslower they will melt. /uch ice is ideal for all cocktail families and is closest insi#e and temperature to the ice classically used and described in recipes. Werecommend this ice for all shaken and stirred cocktails alike.=emember that smaller ice cubes that most restaurants have will melt faster andtend to add more then sufficient amount of water 3dilution4 to the cocktail.By any means try to avoid ice machines that produce the half2moon shaped icechips. -hat ice is terrible ( it melts on the touch of the hand and makes really baddrinks. =emember that most commercial ice machines can be altered with adifferent grid and can be made to produce more or less decent ice. -alk to yourboss about it) even if they refuse to change it at least they will note the fact thatyou are engaged and are taking care of properly e%ecuting your &ob.

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ce is a critical component to a well made cocktail. Here is a few guidlinesregarding ice and it"s part in cocktails.

• <lways use fresh ice. When mi%ing drink sat home ( do not use th eicethat has been sitting in your free#er from last year. ce has th eability to

conserve smells and aromas so ifyou don"t want your !anhattan cocktailto smell of pork ribs make your uice at the most 8 days ahead.• -he best ice is so cold that it is dry. f the surface of the ice cubes is wet

then the ability of that ice to chill the cockatil to the right temperature isdiminished.

• Prepare always a lot) lots of ice. Don"t forget 7o ce27o party.• Bigger ice cubes are almost always better then the smaller ones.• ,inaly remember that besides chilling the cocktail to the right temperature

ice also provides the mi%ture with the right amount of water orAdilutionwhich serves as a balancing ingredient. However if you overshake oroverstir a cocktail it could become over diluted and loose its character.

%ouring and Building a drink

When mi%ing or building a cocktail) pour first the ingredients in the mi%ingglass. /ome bartending guides and e%perts choose to pour the flavoring agentsfirst) than the modifiers and at last the basis. n our opinion it is of no importance.We prefer to pour the basis first) the modifier second) and the flavoring agent atthe end. *ou should develop your own technique and should not be bounded to

somebody else directives in this matter. $ne thing) however) is e%tremelyimportant1 memori#e the si#e of your cocktail glasses and the amount of liquidyou need to pour. n other words) when preparing a cocktail in the mi%ing glass)try to memori#e the imaginary mark on the side of the glass that marks theamount of liquid 3before shaking4 it takes in order to create a cocktail with theright amount of ingredients. =emember that the Ameltage or dilution 3amount ofwater added to the cocktail) as a result of shaking or stirring4 plays a significantrole in the taste of the final product. -his matter is more so important if weimagine how many thousands of dollars go monthly down the drain because ofBartenders neglect and over pour. ertain ocktails and cocktail families arebuild directly in the glass in which they are served. -hese are Highballs)

ollinses) ,i##es and a few cocktails that are previously muddled like the !o&ito)aipirinha) etc.

'earning how to pour is learning how to walk. n modern bartending wework with what is better known as the Afree pour style. -hat means that theBartender pours the dose freely without any help of tools like &iggers or do#ers.-his technique helps the Bartenders to be more efficient and to produce morerevenue for the bar. How does one learn correctly to Afree pour?

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< good e%ercise to practice poring is to take an empty one2liter bottle 3; liter RII.: fluid ounces4 fill it with water and try to get ;G equal shots out of it. t seemseasy but it will take you some time to master pouring and get your Ahand. /incea fair 7ew *ork shot is between ;.@ o# and 8 o# if you practice enough soonyou"ll be able to pour e%actly the amount that you need.

/tay away from Acounts. nstant Bartending schools talk in their curriculumsconstantly about Acounts. What is a Acount? t is simply the amount of liquid thate%its the bottle in a certain amount of time. -his amount is affected by numerousconditions. +%ample1 >nder same conditions you will be able to pour an ounce ofvodka much faster than an ounce of rSme de assis. -his happens as a resultof a much greater density of the assis.What if your pourer is cloaked? $f has sugar deposits on it? -hat will alsoinfluence the Acount. -hat"s why we suggest that you rely in this case on youreyes.

/oon you will discover how many Acounts in your own rhythm it takes to pourthe basis) how many for the modifier) etc. +%perience will give you an additional

touch to it) regarding the amount of each ingredient and the final color. >se allyour senses while preparing a cocktail. *our sense of taste can distinguish fivedifferent tastes1 sweet) salty) tart) bitter and astringent. $n the other hand yoursense of smell can differentiate anywhere from 8999 to 8@99 different aromas.-he final product of your mi%ing will have a certain smell and taste combination.'earn how to get there. -ry to smell every cocktail before shaking and smell itafterwards. /mell the basis alone) smell it when you add the modifier) smell it allthe time. -his will result in your knowledge and e%perience so that you"ll be ableto tell by the smell if you added adequate amounts of ingredients. -he customersin front of who you are preparing the cocktail also en&oy seeing its preparation soalways use the mi%ing glass.

Balance

<s was mentioned before a cocktail should be a balance of flavors whichare contained in it. -his is by far the most important characteristic of a cocktail.

/imply put your ability to achieve balance in cocktail making will defineyou as a bartender. 6ust as every musician has his or her unique TsoundA so willyou as a trained bartender TtasteA uniquely. -his will come after a lot of practiceand work on self since every change in your psycological makeup will reflectitself in the wat youAtasteA and more so ( your personal taste and prefrences wilchange and evolve as you grow.

t is important to note as well that blance is a very sub&ective thing and isan attribute of the taste of the person mi%ing the drink. What is too sour or toosweet for someone could be pleasantley balanced for someone else. -herefore ithelps to remember that nothing in the trade of Bartending is fi%ed ( all recipesshould be taken as a general guideline but the final outcome will generaly be

23



dependent on your personal taste and technique. Besides that one must alsorecall that ingredients are changing all the time. -heir flavor and sugar levelfluctuates as well as their <BC or <lcochol By Colume so much in some casesthat some brands are sold under different <BC on different continets 3Beefeater'ondon Dry 0in sold in the >/< is GJ <BC while in the +> it is sold at a mere

9J4. < very imortant part is the power of suggestion that is at your disposalwhen you work behind the bar. *ou are percieved by the patrons to be anauthority) remember that they trust you to make good choices for them. nforcethat image consciously and play on it whenever possible.

-hat beeing said it is clear why a bartender who masters the art ofbalance is awlays able to make a great cocktail. -o get there a lot of practice isneeded and of course a great deal of tasting. -aste everything all the time. -astehow ingredients behave in cold temperatures) room temperatures and how whenwarm. Lnow your fresh &uices. -aste them before every shift ( the citrus &uciestaste very differently in different seasons. -he more you taste and e%periment the

better you will get. <nd someday you will get it down &ust like a pro. *our handand eye will be in the right place and your drinks will touch the sky.

)resh and high qualit Ingredients

'ike in cooking the right choice of ingredients will greatly influence thequality of the final product. 'ime 6uice) 'emon 6uice and other &uices should befresh squee#ed and strained from pulp and #est. /ince they are free ofconservatives they should be maintained on ice during the shift or kept in therefrigerator. <fter the shift is over it is not usually recommended to store themovernight for tomorrow. Hence it is important to work out a APar or an averagequantity of &uice one goes thru during one shift. /quee#ing too much is a wasteand squee#ing too little will leave you dry when you most need it. Please stayclear from commercially available ingredients and mi%ers 3e.g. !argarita mi%)PiUa olada mi%) Bloody !ary mi%) etc4 since they are not worthy of your abilitiesand skill level. -hink about it ( would any decent chef ever use canned gravy? $rwould he or she make it from scratch?t is further recommended that you e%plore the way how fresh ingredients Aplayalong with spirits and other mi%ers. ,inally all fruits taste best when they are inseason implying that regardless of the fact that some fruits are imported yeararound their highest quality will be when they would naturally be ripe.

!ours

-he most difficult thing about sours is to always make them consistently andthings get even more complicated when we observe the different recipes we

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have for sours. t is clear therefore that a sour will showcase the differencebetween a professional and an amateur bartender.

-he final &udgment about a sour will of course come from the patron to whomthe drink is served and in that case we could assume that the taste will alsodictate the style and presentation of the cocktail) however there is one rule when

making sours that we can hold on to1- <lmost everyone drinking a cocktail will tolerate a little sweeter sour but avery few people will go for a sour that is distinctly tart.

$ne should therefore keep in mind to be very careful while mi%ing freshsquee#ed lime and lemon &uice because if not handled properly they could easysent the whole cocktail into the tart valley.

3Cherr on Top4

Don"t ever underestimate the importance and visual importance that the

garnish provides for the cocktail. t completes the circle) gives everything aculinary note and signals the guest that it is time to begin en&oying hisNhercocktail. /ome garnishes are &ust a decoration while others are used to giveeverything a final flavor accent. n any case stay away from using too manyolives) cocktail onions or other garnishes in a cocktail since they can radicallychange its flavor and raise its temperature. 'emon peel should be ideally cutabove the surface of the cocktail and then Atwisted so that all the essential oilsfrom the peel end up on the surface providing the cocktail with an appropriatesent. -he same is true for orange peels 3twists4. However some modern bars gothrough so many cocktails that require some fresh garnishes that it pays toprepare them before hand and store them properly so that they retain all theirattributes.

/ome modern cocktails use edible flowers or dry rosebuds that provide the cocktail with another sensorye%perience. ,inally to demonstrate what all garnishescould do let"s take a look at the !editerra cocktail)that consists of vodka) honey syrup infused withorange peel and vanilla) fresh squee#ed lemon &uiceand black fig puree. t is garnished with a side servingof spicy roasted pistachio nuts1

Mediterra cocktail <ith garnish and ingredients

!tor

<lmost every cocktail has its own story. /tory about where it comes from)who made it first) what inspired its name) what is so special about the ingredientsused in it etcEf you know most of these stories you are increasing your chancesto make a sale and with time you will master your general sales techniques. t

25



helps to remember that the consumers &ust need to be given a reason why tochoose a product ( if you tell them for e%ample a version of the story on how the!anhattan ocktail came to be where it is said that the !anhattan ocktail wascreated first for the innaguration of 0ovenrer /amuel 6. -iden at the famous!anahttan lub in 7ew *ork around ;:G and that the party was hostd by 6enny

6erome) later to be mother of famous british politician Winston hurchill ( youare sure to sell the cocktail.7ot only that ( the consumer will from that moment on feel very special)

like some kind of a member of a secret brotherhood. -hey will identify with thisdrink) and it will become TtheirA cocktail from that moment on./tories are very) very important and they fulfill the e%perience the guests arehaving at the bar. We would even go as far to claim that because of stories thatfollow them cocktails tend to TtasteA better.-hat being said it is imperative for you to always research) read and educateyourself about all the facts that will enable you to sell better and be a morepersonal server. -he suggested literature will be listed at the end of this chapter.

!haking

/haking is a technique used to chill a cocktail or martini by adding water

and air in it.Water is a very) very important balancing ingredient in every cocktail2

martini and the right amount of it makes all the difference. -oo much and thecocktail2martini will be to Awatery ( too little and you"ll have an unbalancedcocktail that will be almost undrinkable.

When you are done with pouring) add ice to the mi%ing glass) or if there isno space for the right amount &ust scoop the ice with the metal shaker and closein a quick move the two parts together. =emember that your ice is in this case aningredient. -he colder and bigger the ice cubes are the longer you need to shakethe cocktail in order to achieve the right balance.

t is very important to shake every cocktail as hard as you only can. Holdthe mi%ing glass with your left hand) close the mi%ing glass with the metal shakerthat you hold in your right hand and hit the bottom of the metal shaker so the sealis tight. -han flip the shaker around so that the metal part is standing on theworking level. Hold the metal shaker with your left hand and with your right handhold the mi%ing glass so that the middle finger is filling up the gap between themetal part and the glass.

=emember) a good shake is possible only when using both hands. 'ift theshakerM place it parallel to the line going straight from your right ear to your righteye.

/tart shaking in a steady rhythm but very aggressive. < cocktail should beshaken no longer than : seconds depending on the si#e of your ice. Please notethat the quality of ice is e%tremely important ( larger ice cubes the ones that wetend to make at home are colder and melt slower so you will need to shake them

26



longer and harder to add the same amount of water as with smaller ice cubesthat we usually find in restaurant bars.

When done with shaking) remove the mi%ing glass from the metal shaker)put the strainer on top of it and pour the cocktail in the prepared martini2cocktailglass.

-here are cocktails that require the pour out of the mi%ing glass. n that case youneed to use the &ulep strainer.

6pening the !eal

-he Boston shaker closes rightly under a certain angle of appro%imately;@289 degrees. t creates a very tight seal that holds the shaker closed. -hemetal part of the shaker will shrink more since it is an e%cellent heat conductorand the ice will make the metal colder and therefore tighter. /o it"s sometimesvery hard to open the seal even to an e%perienced bartender. -here is a veryeasy way how to break open any seal and it &ust needs a little practice.

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$ie< of the seal from abo*e

<s you can see from the diagram above the seal is easily opened when it"s lightlyhit with the heel of your palm on the spot of the metal part of the shaker wherethe gap between the glass and the metal is in the middle. Practice to open theseal and in a few attempts you"ll get your own feel on how to handle and open aseal. Please be patient) it will take some time but whatever you do ( do not try toopen the seal by banging the whole contraption on the bar top) refrigerationequipment or back bar in order to open it. f you really) really can"t do it) ask yourfellow bartender or bar back for help.

!tirring

/tirring is used for cocktails and martinis that require a gentler chilling method./ame rules apply to stirring as far as ice is concerned. 'arger2colder ice shouldbe stirred longer and smaller ice shorter. 0in !artinis) !anhattans) 7egronis etc.like old classics definitely should be stirred. Codka martinis) however taste bettershaken in our opinion. Prepare the cocktail for stirring the same way you wouldprepare it for shaking) but remember that stirring will ad less water into thecocktail. When done with pouring add ice into the mi%ing glass) fill it up to app.

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Mixing Glass Hit here to open seal

where the Gap is in

between

Metal part of

Boston Shaker Largest Gap

No Gap



;N@ from the top. 7ow take your bar spoon. t should be slightly curved) so whenyou place it into the mi%ing glass and start stirring it moves the whole amount ofice through the cocktail. /tir for about 9 revolutions. =emove your bar spoonand take the &ulep strainer. /train into your prepared cocktail glass and garnish.

7aering ? )loating

'ayering and floating are techniques not frequently used in modernbartending but they have their place and are definitely an important part of yourcraftsmanship. -hese techniques involve slow poring of liquids over the back ofthe bar spoon thus layering Alighter or less dense liquids on top of denser ones.We find e%amples of that in cocktails like B2@8) Black 5 -an or the Pousse affeean awful drink that no one ever makes but can be found in every bar book.-here are some cocktails that require floating on top of a finished cocktail like the7ew *ork /our or the /moky martini where a layer of single malt scotch is

floated on top of a shaken vodka martini.

Muddling

!uddling is a cocktail building process used to crush fruits) herbs andsugar ( e%tracting aromatic and essential oils from the peels and skins of citrusfruits and blending all of the aforementioned ingredients together. !uddling isdone in the bottom of a mi%ing glass) since it is made from tempered glass andit"s sturdy enough to sustain the pressure from muddling or can be performed ina certain type of rocks or old2fashioned glass in which the cocktail will be servedafterwards.

)resh squee=ed &uices, srups, fla*oringagents, bitters, tonics and their importance

Why do we in lassic <merican Bartending emphasi#e so strongly on thefreshest and best possible ingredients? Because a good bar is no different from agourmet kitchen and a good bartender is in many ways as important as the hef.,resh squee#ed &uices are an essential part of mi%ology and an absolute must.-he quality difference of ocktails that are made with fresh squee#ed &uices incomparison to prefabricated and &uices made from concentrate is astonishing.However) fresh squee#ed &uices need careful handling and will if unchecked turnbad very quickly. When squee#ing batches of fresh &uices) please label every

29



gallon with the date when the &uice was squee#ed and use them appropriately.Taste the &uices before e*er shift to make sure they are still ok. -here isnothing more repelling then getting a screwdriver with bad orange &uice.

!imple !rup

/imple syrup is a basic ingredient in classic and modern bartending. t"s used asa sweetener and a balancing agent. /ince we use fresh squee#ed &uices ( wehave to use simple syrup. -hey go hand in hand./imple syrup is simply put ( sugar water. -here are two ways of preparing/imple syrup1Hot and cold method. Both use instant dissolving or superfine sugar.

/ot method requires a pan that fits at least a quart of liquid. ,or a quart of/imple /yrup &ust heat up equal parts of sugar and water and bring the water toboil while stirring. 'et the syrup cool of and pour it in a bottle.

Cold method is essentially the same e%cept that you mi% equal parts of sugarand cold water in a bottle until all the sugar has dissolved and the water gets avery pale amber color.

/o< s<eet is it.

'et"s talk simple syrup which is our basic sweetener in cocktails and serves &ust like salt and pepper in cooking to carry on its back all the flavors in a givenmi%ed drink. -here are two usual recipes for simple syrup1

• 'egular !imple !rup R where the ratio between water and sugar is ;1;

• nriched !imple !rup R where the ratio is ;) @ 1 ; in favor of sugar.

*our recipes will change dramatically due to the choice of which simple syrupyou are planning to use. !odern bars usually choose the regular simple syrup sothey can make a bigger volume cocktails which are demanded by their patrons incomparison with glassware and volumes that were used at the end of nineteenand the beginning of the twentieth century. -ake a look how the proportions formaking a sour are changing with the different choice of simple syrup1

!our made <ith nriched !imple !rup

• Q o#. 3;@ml4 nriched !imple !rup• V o#. 38@ml4 )resh squee=ed 7emon >uice

• ; to 8 o#. 3I92F9ml4 (istilled spirit

!our made <ith regular !imple !rup

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• ; o#. 3I9ml4 nriched !imple !rup

• V o#. 38@ml4 )resh squee=ed 7emon >uice

• ; do 8 o#. 3I92F9ml4 (istilled spirit

<s mentioned the recipes will vary and that is good ( we recommend the use of

the nriched !imple !rup) which when made correctly is a syrup and notsome sugar water. n other words it has to be dense) thick) sweet and lightgolden2amber in color.

$ther sweeteners used in modern mi%ology today are superfine barsugar) unrefined yellow or brown sugar cubes) honey and honey syrups 3honey 5water with the addition of spices4) maple syrup and agave nectar. -he last onehas gained a lot in popularity lately mainly because of a lower glycemic inde% thatmakes it easier to break down within the body since it is based on fructose or fruitsugars. Please avoid the use of artificial sweeteners like sweet 5 low) /plenda orsimilar stuff in cocktails. f someone because of health condition or dietaryrestrictions is not allowed to have sugar it helps to remind that person that

alcohol is made from sugar and that it is best for such a person to abstain fromdrinking in general.

renadine

0renadine is a sweetener once flavored with pomegranate essence. 7owadaysis made with artificial ingredients and flavorings. t is used in cocktails as asweetener and balancing ingredient. *ou can make your own grenadine. t ismuch simpler then people think. Buy some fresh pomegranate &uice) add somesugar and reduce it over small flame until it turns into syrup. 'et it cool off and the

real grenadine is ready for use.

'oseDs 7ime Cordial

>nlike common perception ( =ose"s 'ime is not a &uice but a non2alcoholiccordial. t is also used as a flavoring agent and sweetener although it is asartificial as 0renadine. /ome ocktails) especially classics) do call for the use of=ose"s 'ime and no matter how much you want to try to e%change it with thecombination of fresh lime &uice and simple syrup it &ust isn"t the same. < 0imletdrinker will never accept a 0imlet made without =ose"s.

Bitters

31



Bitters are for a cocktail what salt is for a soup. !aybe nowadays bittersare not a required ingredient in every cocktail but that does not mean that theyare less important. Bitters provide depth and comple%ity to the taste of thecocktail. Besides that they also give the right spark to a cocktail that without them

would be monotonous and lifeless. When correctly used bitter subtly influencethe cocktail and when they are omitted one notices that Tsomething is missingA.Bitters are an important ingredient since the first days of cocktail. $nce

made for medicinal purposes they quickly found their way into cocktails) mainlybecause of the rough rums and whiskeys in the past. -hey masked theharshness and balanced the cocktails. !ost bitters contain alcohol and many ofthem are over 9 proof. n the old days of saloons and taverns the barkeepersused to make their own bitters and guarded the recipes like gold. -here areseveral different kinds of bitters used in mi%ology today of which we"ll mention

"ngostura Bitters E0 %roof ( made originally in the town of <ngostura) Bolivia

and made today at Port of /pain ( -rinidad. !ost predominant flavors arecinnamon) cloves and allspice.

%echaud Bitters ( created by a 7ew $rleans apothecary <ntione Peychaud in;GI as a all purpose flavoring and health -onic. ombining bitters) sugars andognac he created the first /a#eracs.

6range Bitters, %each Bitters, Mint Bitters ( Bitters made using essential oilsfrom fruit skins and rinds or leaves. mportant ingredient in the early cocktaildays.

0lassware 5 0arnishes

/ince the birth of ocktail) when the first /a#eracs were made in 7ew$rleans) bartenders have tried to garnish their creations with an additional flavor)leaving the guest the freedom to give his desired drink the final touch.,rom theearly days) up to the present cocktail has evolved and so did its garnish. <garnish is the element that brings the cocktail together) thus completing it. 7otonly does it add color and decoration to the drink) but it should also add anaccent to flavor of that drink. ,rom <ngostura bitters) maraschino liqueur andsimple syrup) used in addition to 0in and Cermouth to flavor the !artinis in the

32



recipes from ;::G) we today have a wide selection of garnishes and flavorsavailable in form of fruits) vegetables) bitters and sweeteners. -he garnish hasbecome an equal important part of the recipe and its ignoring would certainlyinterfere with the final result. -he glassware however) gets chosen at the time acertain cocktail is created and barely changes. -here are firm rules about the use

of glassware and only occasionally they can be bend. We try to maintain aclassical style of creating) serving and en&oying cocktails making sure that everycocktail sold to our guests is remarkable in its appearance and taste.

0lassware

Brand !nifter F /nifters can vary in si#e and volume from I (;: o#.We use the o#. si#e and serve in them any Brandy 3ognac)

alvados) <rmagnac) /ambuca) <nisette) etc4. -he snifter is designedto enable the connoisseur to en&oy the brandy"s bouquet) aroma) color andbeauty.

Champagne )lute ( We recommend the use of the : o#. hampagneflute for serving champagne) sparkling wines and champagne cocktails.-he shape of the champagne flute helps to preserve the carbonation of

the sparkling wine better then the traditional hampagne cup that was used morein the past. Before serving please chill champagne flutes.

Cocktail:Martini lass ( @2G o#. <ny cocktail and martini called straightup is served in this type of glass. Please chill martini2cocktail glassesbefore serving.

Collins lass ( 2;9 o#. We serve any ollins 3-om ollins) Codkaollins) etc4 as well as a variety of punches) rum drinks) sodas) classiccocktails and some of our ocktails 3Lempinsky ,i## and 0inger ,i##4

in this type of glass.

/i:Ball lass ( :2 o#. n Hi2Ball glasses we serve any hi2ball 3a shot ofstraight spirit with a mi%er e.g. Codka2-onic4) fi##) rickey) buck) waterand double shots of straight spirits on the rocks in this glass.

33



%ilsner GBeer1 lass ( ;928I o#. <ny bottled and draft beer should beserved in this type of glass. Please remember to offer it to your guesteven if they did not ask for it. Beer served in a glass &ust tastes

completely different then in the bottle and you should give the customer that

choice. Beer 0lassware should preferably be chilled before serving.

%on lass ( I.G@ o#. <lso known as /herry or ordial glass. We serveany ordial) Port) /herry) 0rappa) +au% de Cie and Desert wine in thistype of glass.

'ocks lass ( F2: o#. <lso known as $ld2fashioned 0lass. n this glass

we serve any straight spirit on the rocks) as well as sours) &uleps and anumber of classic cocktails and martinis called on the rocks e.g. 7egronior Codka !artini A$n the rocks.

!hot lass2 8 o#. $ften called also the spirit glass. We serve any shotof straight spirit) mainly Codka form the free#er) in this type of glass.-his glass is often used for shooters and shots e.g. B2@8) 'emon Drop)

Lamika#e... etc. Please chill shot glasses before serving.

-ine oblet ( F2 o#. <ll the wines red and white) sprit#ers) vermouthsand fresh squee#ed &uices are served in this type of glass.

arnishes

-here is a wide variety of garnishes we use in modern bartending for ourcocktails. 0arnishes are the finishing touch to a cocktail often adding both flavorand decoration to the finished drink.

34



$lives 2 0reen pitted) /panish pimento stuffed olives are the classic olives usedin !artinis) Bloody !aries) etc. /uperstition says that you must always put anodd number of olives into a drink ;) I) etc.

ocktail $nions ( /mall cocktail onions or pearl onions used in 0ibsons

-wists 2 -wists are short ribbons of peel stripped from a lemon or orange. Bytwisting it you release the aromatic oils that lie within the outside of the peel. fyou swipe the glass with a twist) be sure not to use the white part 3the pip4) it isquite bitter and can spoil a cocktail.

'emon) 'ime and $range wedges) <heels and half <heels ( used asgarnish in a lot of Highball) ollins and /our ocktails.

!araschino herries or Brandied herries ( herries from <driatic coastof roatia 5 !ontenegro. -raditionally used to garnish !anhattans) /ours) $ld2,ashioneds) etc.

elery /talks) ,resh !int 'eaves) 0reen <pple Wheels) /liced0inger =oot) Blood $range Wheels) ucumbers) +spresso Beans),resh pineapple) and /trawberries ( are the rest of the garnishes that arecommonly used and should be available at any time 3e%cept for the seasonal fruitlike blood oranges or fresh cranberries4 at the bar.

35



Cocktail Components

< cocktail consists of three ma&or parts16asis! 5odifier and la#oring agent

Basis < basis is always the predominant ingredient or the basic spirit of the drink. -hatingredient also determines the type of the cocktail. n a osmopolitan the basis is'emon flavored Codka) in a !anhattan2 Whiskey) in a ,lamingo 2=um) and in a-om ollins2 0in. -here are cocktails which basis are two or three harmonious

liquors) but these cases are rare and related to more old fashion and old2timerdrinks) such as /tinger) 0odfather) and so on. -he most common basis spiritsare :9 proof 3the legal minimum4 but may be much higher. =emember the bestand finest spirits 2(ognacs) <rmagnacs) /ingle2malt scotches2 should never findtheir way in to a cocktail 3e%cept for a very) few e%ceptions4 or any other mi%eddrink where their key qualities would be wasted.

Modifier !odifiers are primarily spirits blended with wines) &uices) water or sodas. -his isthe second most important part of the cocktail and must be used in that order tmust never be used to dominate the basis. Be always very careful with the

modifier because to little or too much of it would certainly ruin the mi%. ts task isto determine together with the basis the direction of the flavor of the cocktail.Without modifier we can"t have a cocktail. mprovisation is here 7$- <'$W+D

)la*oring agent-he flavoring agent is the smallest element in terms of amount. < cocktail canhave one) two or rarely three or more flavoring agents. Despite its small amountit brings the sophistication and the balance to the cocktail. t often determines thecolor) and the flavor from sweet to tart) from dry to bitter. Be careful with theflavoring agent. -oo much can ruin the cocktail completely. -he flavoring agentswe mention here are liquors) liqueurs) syrups) bitters and &uices.

36



6*er*ie< of Cocktails

t is impossible to remember every single cocktail recipe) its garnish andproper glassware. -hat is why cocktails can be grouped into families.We have G main groups and ;; marginal groups. n the main group are386alls! <ollinses! uleps! 5artinis! ies! >ours! <hampagne <ocktails. n theAless important group are Bgg Coggs! ;unches! )oddies! 6ucks! :aisies!<oladas! :ai'uiris! lips! 4ickeys! >lings and >hooters. By grouping thecocktails into families we can easier determine proper garnish and glassware.We will concentrate on the main cocktail families because they are generally themost called for nowadays) but with no disrespect to the later or less importantcocktail families who are a ma&or part of classical bartending.

,our key characteristics

• < cocktail is never larger than Fo#. and smaller than Io#.• < cocktail must be well chilled• < cocktail is never only sweet• < cocktail is elegant) decadent and beautiful

Martinis ? Cocktails

!artinis and ocktails are the most famous mi%ed drinkgroup today. -he true original martini is 0in) Dry Cermouth and adash of orange bitters2stirred 3not shaken4 served up in a martiniglass with a lemon twist. $lives came much later as did thevodka martini. t is important to reali#e that to a martini aficionadonone are true martinis) but in fact martini variations. $ther classic

variations of the martini include 0imlets 30in or Codka with 'ime ordial4) 0ibson30in or Codka !artini with ocktail $nions4) and Dirty !artini 30in or Codka withDry Cermouth) $live Brine and $lives4.

37



/pecifying Dryness for !artinis1

When ordering a straight gin or vodka martini it is important to specify thedryness to the customer"s liking &ust as you would put a temperature on a steak.

Modifier "mount of (r $ermouth

Wet ; ounce=egular V ounceDry Q ounceCery Dry splashCery Cery Dry or +%tra Dry no Dry Cermouth

n and $ut coat the mi%ing glass withCermouth then strain

Perfect +qual parts of Dry and /weetCermouth.

Dry 0in !artini 'emon -wistPerfect !artini 'emon -wist

itrus !artini 'emon -wistDirty !artini I olives,rench !artini 7$ 0<=7/H0ibson I onions0imlet 'ime wedge/ake !artini I thin cucumber slices/mokey !artini 'emon twistCesper !artini 'emon twist

38

GarnishMartinis



<viation !araschino herryBetween the /heets 7$ 0<=7/HBlood 5 /and 7$ 0<=7/Halvados /idecar sugar rim and orange twistosmopolitan $range twistDaiquiri 'ime wedge,loradita 3Hemingway Daiquiri4 'ime wheel and cherry flagAall !anhattan !araschino cherryPerfect !anhattan 'emon -wist

lassic !anhattan 'emon -wist!argarita 'ime wedge 5 salt 3if desired4!illionaire ocktail 'emon Wheel7egroni $range -wist7erina $range twist=ob =oy !araschino cherry/idecar /ugar rimWhite 'ady 'emon Wheel!atahari I dry rose budsProvencal $range twist!artine# ocktail 'emon -wist 3and sugar rim in our case4!anhattan ocktail 'emon -wist=uby -uesday 'emon -wist=oselle 7$ 0<=7/H,ernando !int 'eaf

<melia !int 'eaf ,raise /avage Half a /trawberryBillionaire ocktail 'emon Wheel*ellow 6acket 'emon -wist!artini 'emon -wist or I olives

39

Cocktails



Hi2BallsHi2Balls

Hi2Balls are the most popular drinks called for at any bar. < hi2ballis any straight spirit over ice with a desired mi%er 3soda or &uice4and is served in this type of glass. Hi2ball drinks are very tolerantand are open to a lot of variations. However) certain rules forgarnishing must be followed.

<ny Hi2ball drink that calls for -onic) ranberry &uice) 0inger <le or ola 3e%cept/cotch2) Brandy2) -equila2 or Whiskey oke4 are garnished with a 'ime wedge)clear stirrer and short straw.

<ll Hi2Balls mi%ed with soda 3Codka soda4 are garnished with a 'emon wedge)clear stirrer and short straw with the e%ception of whiskey2soda.

ollinsollins

ollinses are mi%ed drinks that contain a shot of straight spirit) freshsquee#ed lemon &uice) simple syrup 3sugar water4 and club soda.-here are as many different ollinses as there are basic spirits.-hey are served with no e%emption in the ;;.@ o#. ollins glass and

are always garnished with a 'emon wedge and a stemmedmaraschino cherry. f your bar doesn"t carry long stirrers) it is always suitable andnecessary to add a long straw to be used as one.

40

Hi-Balls

Spirit & Juice

MADRAS

SEABREEZE NO GARNSH !!!

BAYBREEZE GREYHOUND

SKREWDRIVER – Orane !e"e

#A$E #ODDER – %ie !e"e

Spirit & S'"aVODKA 'r GIN (ONIK – %ie !e"e

VODKA 'r GIN SODA – %e'n !e"e

VODKA) WHISKEY 'r GIN * U$ – %e'n !e"e

WHISKEY) S#O(#H) VODKA 'r GIN !+

Giner A,e – %ie !e"e

WHISKEY) S#O(#H) VODKA 'r GIN !+

#'-e – NO GARNISH ...



6uleps6uleps

6uleps are cocktails prepared with a shot of straight spirit)muddled sugar and fresh mint leaves served over ice with asplash of soda. $ne very popular variation of the =um 6ulepis the !$6-$. 6uleps are served in a o#. rocks glass) withno garnish and with a clear stirrer and a short straw. Besidesthe !$6-$) popular &uleps are Bourbon 6ulep or better

known as the !7- 6>'+P) B=<7D* 6>'+P and of course the famousH<!P<07+ 6>'+P.

,i##es,i##es

,i##es are a ma&or part of the classic bar. n the past they werevery popular and desired. 7owadays) however) the classic ,i## hasalmost vanished and can be found only in few bars. >nfortunatelytoday we won"t get a lot of calls for a classic Din i! 4amos ior 5orning Dlory i! but we certainly love to make them. -he ,i##

is made with a shot of straight spirit) fresh squee#ed lemon &uice) powderedsugar) simple syrup and egg white. -hose ingredients are shaken well) pouredinto ollins glass over ice and a splash of lub /oda. -here are no garnishes forfi##es determined so you can let your creativity add the final touch to a ,i##cocktail.

/ours/ours

/ours are as old as the first cocktails. n the beginning /oursalso had egg white as an important ingredient) but the taste of the

drinking public changed and only few sours are nowadays madewith egg whites. /ours contain a shot of straight spirit or liqueur)with fresh squee#ed lemon &uice and simple syrup. t is very

common to add a dash of fresh squee#ed orange &uice into sours. t enhancesthe taste and gives balance to the sour. We make all sour drinks we have theingredients for) even the Pisco sour. /ours are shaken and served over ice inrocks glass. 0arnish is al<as a flag : orange hal# wheel and a ste..ed.aras$hino $herry +

41



!ost common sours are1"M"'TT6 !6;' %I!C6 !6;'-/I!A !6;' B'"H( !6;'$6(A" !6;' ';M !6;'MI(6'I !6;'

hampagne ocktailshampagne ocktails

hampagne cocktails are all served in a hampagne ,lute. ngeneral champagne cocktails have no garnish) e%cept for a fewe%amples 3e.g. <mericana4. Here are some of the most popularchampagne cocktails that are made today1

Bellini 7onehampagne ocktail 'emon twist!imosa 7oneLir =oyale 7one

<mericana $range wedge,rench G@ $range Wedge

$ther famous cocktails and their garnishes$ther famous cocktails and their garnishes

,inally here is a table of other famous cocktails) their glassware andgarnishes.

<!+=<7$ $''7/ $range half wheel<P=< =$L/ 7$7+Nclear stirrerNstraw<P=$/HL< =$L/ 7$7+Nclear stirrerNstraw070+= ,XX $''7/ /liced 0inger =oot/70<P$$=+ /'70 $''7/ $range wedgeNcherryNstrawL= W7+ 0'<// 'emon twist/P=-X+= W7+ 0'<// 'emon twistNclear stirrer $'D ,</H$7+D =$L/ $range wedgeNcherryNstirrNstr./<X+=< =$L/ 'emon twist/<'-* D$0 H0HB<'' oarse saltN'ime wedgeB'$$D* !<=* $''7/ elery stalkNI olivesN'emon w.

42

ocktail Garnish

Cocktail Glassware Garnish



0$D,<-H+= =$L/ 7$7+Nclear stirrer B'<L =>//<7 =$L/ 7$7+Nclear stirrer WH-+ =>//<7 =$L/ 7$7+Nclear stirrer /-70+= =$L/ 7$7+Nclear stirrer =>/-* 7<' =$L/ 7$7+Nclear stirrer

/pirits A$n the =ocks/pirits A$n the =ocks

+very spirit called for Aon the rocks is served as a straightshot over ice in a rocks glass. f not specifically desired) thosedrinks have no garnish. < clear stirrer will do the &ob. We can alsoserve sprits with A a splash of desired mi%er 3soda) &uice) flavoringagent) syrup) liqueur) etc4 in a rocks glass over ice. >sually the

same rules apply for garnishing as with the Hi2Balls 3e.g. Codka on the rocks witha splash of -onic) is garnished with a lime wedge4. n the rocks glass we also

serve whiskey) scotch and tequila straight up. !ake sure that you serve always aglass of water as a Achaser with any /ingle malt /cotch) /ingle Batch and /ingleBarrel Bourbon served Astraight up even if the guest didn"t ask for it.

43



Introduction to

(istilled

!piritsommon ingredient in distilled spirits is <lcohol) in fact ethyl alcohol. 'ikeits namesake distilled spirits got their name from a chemical process calleddistillation in which a fermented brine) broth or &uice is run through a /till) adevice that uses heat and cooling to e%tract a liquid with a certain percent ofalcohol. <ll distilled spirits are required by law to have their alcohol contentpresented on the label. -he alcohol content is called <BC or <lcohol by Columeor Proof. Proof is equal to Q percent <BC. < spirit that is ;99Y Proof has @9 J

<BC) 9Y Prof is @ J <BC E etc. ertain /pirits have government regulatednorms and required legal <BC minimums. 'iqueurs usually have less <BC thendistilled spirits.

< distilled be*erage) liquor ) or spirit is a drinkable liquid containingethanol that is produced by means of distilling fermented grain) fruit) orvegetables. -his e%cludes undistilled fermented beverages such as beer andwine.

Beer and wine were historically limited to a ma%imum alcohol content ofabout ;@J <BC. !ost yeasts cannot reproduce when the concentration ofalcohol is higher than ;@JM consequently) fermentation ceases at that point)preventing the production of more alcohol.-he term spirit generally refers to a

distilled beverage that contains no added sugar and has at least I9J <BC.Popular spirits include absinthe) bai&iu) brandy) eau2de2vie) 0erman /chnaps)gin) grappa) rum) tequila) vodka) and whisk3e4y.

Distilled beverages that are bottled with added sugar and addedflavorings) such as 0rand !arnier ) ,rangelico) and <merican schnapps) areliqueurs.

,ortified wines are created by adding a distilled beverage 3usually brandy4to a wine.

44

http://en.wikipedia.org/wiki/Ethanol

http://en.wikipedia.org/wiki/Distillation

http://en.wikipedia.org/wiki/Fermentation_(food)

http://en.wikipedia.org/wiki/Beer

http://en.wikipedia.org/wiki/Wine



http://en.wikipedia.org/wiki/ABV


http://en.wikipedia.org/wiki/Absinthe

http://en.wikipedia.org/wiki/Baijiu

http://en.wikipedia.org/wiki/Brandy

http://en.wikipedia.org/wiki/Eau-de-vie

http://en.wikipedia.org/wiki/Schnapps#German_Schnaps

http://en.wikipedia.org/wiki/Gin

http://en.wikipedia.org/wiki/Grappa

http://en.wikipedia.org/wiki/Rum

http://en.wikipedia.org/wiki/Tequila

http://en.wikipedia.org/wiki/Vodka

http://en.wikipedia.org/wiki/Whisky

http://en.wikipedia.org/wiki/Grand_Marnier

http://en.wikipedia.org/wiki/Frangelico

http://en.wikipedia.org/wiki/Schnapps#American_schnapps


http://en.wikipedia.org/wiki/Liqueur

http://en.wikipedia.org/wiki/Fortified_wine










http://en.wikipedia.org/wiki/Baijiu


http://en.wikipedia.org/wiki/Eau-de-vie

http://en.wikipedia.org/wiki/Schnapps#German_Schnaps







http://en.wikipedia.org/wiki/Grand_Marnier

http://en.wikipedia.org/wiki/Frangelico



http://en.wikipedia.org/wiki/Fortified_wine




45



/istor of distillation

-he first evidence of distillation comes from Babylonia and dates from the8nd millennium B.. specially shaped clay pots were used to e%tract smallamounts of distilled alcohol through natural cooling for use in perfumes. By theIrd century <.D.) alchemists in <le%andria) +gypt) may have used an early form ofdistillation to produce alcohol for sublimation or for coloring metal. n ;IGburned water 3brandy4 was mentioned in the records of the county ofLat#enelnbogen in 0ermany. t was served in a tall) narrow glass called aAgoderulffe.

Middle ast

<lcohol was fully purified for the first time by Persian chemists in the :thand th centuries.ZI[ -he development of the still with cooled collector\necessary

for the efficient distillation of spirits without free#ing\was an invention of !uslimalchemists during this time. n particular) 0eber 36abir bn Hayyan) G8;(:;@4invented the alembic stillM he observed that heated wine from this still released aflammable vapor) which he described as ]of little use) but of great importance toscience]. 7ot much later <l2=a#i 3:F(I94 described the distillation of alcoholand its use in medicine. By that time) distilled spirits had become fairly popularbeverages1 the poet <bu 7uwas 3d. :;I4 describes a wine that ]has the colour ofrain2water but is as hot inside the ribs as a burning firebrand]. -he terms]alembic] and ]alcohol]) and possibly the metaphors ]spirit] and a'ua #itE 3]life2water]4 for the distilled product) can be traced to <rabic alchemy.ZI[

7ames like ]life water] have continued to be the inspiration for the namesof several types of beverages) like 0aelic whisky) /candinavian akvavit) ,rench eau%2de2vie and possibly vodka.

Central "sia

,ree#e distillation) the ]!ongolian still]) is known to have been in use inentral <sia sometime in the early !iddle <ges. -he first method involvesfree#ing the alcoholic beverage and removing water crystals. -he free#ingmethod had limitations in geography and implementation and thus did not have

widespread use) but remained in limited use) for e%ample during the <mericancolonial period apple&ack was made from cider using this method.

Medie*al urope

46

http://en.wikipedia.org/wiki/Babylonia


http://en.wikipedia.org/wiki/Alchemy

http://en.wikipedia.org/wiki/Alexandria

http://en.wikipedia.org/wiki/Egypt

http://en.wikipedia.org/wiki/Katzenelnbogen

http://en.wikipedia.org/wiki/Alchemy_(Islam)

http://en.wikipedia.org/wiki/Distilled_spirits#cite_note-Hassan-2%23cite_note-Hassan-2

http://en.wikipedia.org/wiki/Still

http://en.wikipedia.org/wiki/Geber

http://en.wikipedia.org/wiki/Alembic

http://en.wikipedia.org/wiki/Al-Razi

http://en.wikipedia.org/wiki/Poet

http://en.wikipedia.org/wiki/Abu_Nuwas

http://en.wikipedia.org/wiki/813



http://en.wikipedia.org/wiki/Goidelic_languages


http://en.wikipedia.org/wiki/Scandinavia

http://en.wikipedia.org/wiki/Akvavit

http://en.wikipedia.org/wiki/France

http://en.wikipedia.org/wiki/Eaux-de-vie


http://en.wikipedia.org/wiki/Freeze_distillation

http://en.wikipedia.org/wiki/Middle_Ages

http://en.wikipedia.org/wiki/Applejack_(beverage)

http://en.wikipedia.org/wiki/Cider


http://en.wikipedia.org/wiki/Alchemy

http://en.wikipedia.org/wiki/Alexandria

http://en.wikipedia.org/wiki/Egypt

http://en.wikipedia.org/wiki/Katzenelnbogen



http://en.wikipedia.org/wiki/Still

http://en.wikipedia.org/wiki/Geber


http://en.wikipedia.org/wiki/Al-Razi

http://en.wikipedia.org/wiki/Poet

http://en.wikipedia.org/wiki/Abu_Nuwas






http://en.wikipedia.org/wiki/Scandinavia



http://en.wikipedia.org/wiki/Eaux-de-vie


http://en.wikipedia.org/wiki/Freeze_distillation

http://en.wikipedia.org/wiki/Middle_Ages

http://en.wikipedia.org/wiki/Applejack_(beverage)

http://en.wikipedia.org/wiki/Cider



Distilled alcohol beverages first appeared in +urope in the mid2;8thcentury among alchemists) who were more interested in medical ]eli%irs] thanmaking gold from lead. t first appears under the name a'ua ardens 3burningwater4 in the <ompendium >alerni from the medical school at /alerno. -herecipe was written in code) suggesting it was kept a secret. -addeo <lderotti in

his <onsilia medicinalis referred to the ]serpente] which is believed to have beenthe coiled tube of a still.

Paracelsus gave alcohol its modern name) taking it from the <rabic wordwhich means ]finely divided]) in reference to what is done to wine. His test was toburn a spoonful without leaving any residue. $ther ways of testing were to burn acloth soaked in it without actually harming the cloth. n both cases) to achieve thiseffect the alcohol had to have been at least @ percent) close to the ma%imumconcentration attainable through fractional distillation 3see purification of ethanol4.

laims on the origins of specific beverages are controversial) often

invoking national pride) but they are plausible after the ;8th century when rishwhiskey) 0erman Hausbrand and 0erman brandy can all be safely said to havearrived. -hese beverages would have had much lower alcohol content than thealchemists^ pure distillations 3around 9 percent by volume4) and were likely firstthought of as medicinal eli%irs. onsumption of distilled beverages rosedramatically in +urope in and after the mid ;th century) when distilled liquorswere commonly used as remedies for the Black Death. <round ;99 it wasdiscovered how to distill spirits from wheat) barley) and rye beersM even sawdustwas used to make alcohol) a much cheaper option than grapes. -hus began the]national] drinks of +urope1 &enever 3Belgium and the 7etherlands4) gin 3+ngland4) schnapps 30ermany4) grappa 3taly4) akvavit 3/candinavia4) vodka

3=ussia and Poland4) raki&a 3the Balkans4) poit_n 3reland4. -he actual names onlyemerged in the ;Fth century but the drinks were well known prior to that date.

47

http://en.wikipedia.org/wiki/12th_century


http://en.wikipedia.org/wiki/Salerno

http://en.wikipedia.org/w/index.php?title=Taddeo_Alderotti&action=edit&redlink=1

http://en.wikipedia.org/wiki/Paracelsus

http://en.wikipedia.org/wiki/Ethanol#Purification

http://en.wikipedia.org/wiki/Irish_whiskey


http://en.wikipedia.org/w/index.php?title=Hausbrand&action=edit&redlink=1


http://en.wikipedia.org/wiki/Black_Death

http://en.wikipedia.org/wiki/Jenever


http://en.wikipedia.org/wiki/Schnapps




http://en.wikipedia.org/wiki/Rakia

http://en.wikipedia.org/wiki/Poit%C3%ADn



http://en.wikipedia.org/wiki/Salerno

http://en.wikipedia.org/w/index.php?title=Taddeo_Alderotti&action=edit&redlink=1

http://en.wikipedia.org/wiki/Paracelsus

http://en.wikipedia.org/wiki/Ethanol#Purification



http://en.wikipedia.org/w/index.php?title=Hausbrand&action=edit&redlink=1


http://en.wikipedia.org/wiki/Black_Death

http://en.wikipedia.org/wiki/Jenever


http://en.wikipedia.org/wiki/Schnapps




http://en.wikipedia.org/wiki/Rakia

http://en.wikipedia.org/wiki/Poit%C3%ADn



Modern distillation-he actual process of distillation itself has not changed since the :th century.-here have) however) been many changes in both the methods by which organicmaterial is prepared for the still and in the ways the distilled beverage is finishedand marketed. Lnowledge of the principles of sanitation and access tostandardi#ed yeast strains have improved the quality of the base ingredientMlarger) more efficient stills produce more product per square foot and reducewasteM ingredients such as corn) rice) and potatoes have been called into serviceas ine%pensive replacements for traditional grains and fruit. ,or tequila) the blueagave plant is used. hemists have discovered the scientific principles behindaging) and have devised ways in which aging can be accelerated withoutintroducing harsh flavors. !odern filters have allowed distillers to removeunwanted residue and produce smoother finished products. !ost of all)marketing has developed a worldwide market for distilled beverages among

populations which in earlier times did not drink spirits. !icro distilling is a trendthat began to develop in the >nited /tates following the emergence andimmense popularity of micro brewing and craft beer in the last decades of the89th century. t is specifically differentiated from mega distilleries in the quantity)and arguably quality) of output. n most &urisdictions) including those which allowunlicensed individuals to make their own beer and wine) it is illegal to distillbeverage alcohol without a license\with the notable e%ception of 7ew Xealand)where personal alcohol distillation is legal 3although selling still requires anappropriate license4. <lthough illegal) moon shining has a long tradition in somelocations.

Moonshine gear in some back<oods

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http://en.wikipedia.org/wiki/Maize

http://en.wikipedia.org/wiki/Rice

http://en.wikipedia.org/wiki/Potatoes


http://en.wikipedia.org/wiki/Microdistilling

http://en.wikipedia.org/wiki/United_States

http://en.wikipedia.org/wiki/Microbrewing

http://en.wikipedia.org/wiki/Craft_beer

http://en.wikipedia.org/wiki/Homebrewing

http://en.wikipedia.org/wiki/New_Zealand

http://en.wikipedia.org/wiki/Moonshining


http://en.wikipedia.org/wiki/Rice

http://en.wikipedia.org/wiki/Potatoes


http://en.wikipedia.org/wiki/Microdistilling


http://en.wikipedia.org/wiki/Microbrewing

http://en.wikipedia.org/wiki/Craft_beer

http://en.wikipedia.org/wiki/Homebrewing

http://en.wikipedia.org/wiki/New_Zealand

http://en.wikipedia.org/wiki/Moonshining



Chemical profile

< distilled beverage is typically manufactured by distillation) aging if applicable)and dilution to the set percentage of ethanol.

Distillation is done at least twice) due to the chemistry involvedM +thyl alcoholevaporates at a lower temperature than water) but not completely in one step.-his makes it possible to increase the ratio of ethyl alcohol to water withrepetition. opper is typically used as a chemically near2inert metal for theequipment. However) it is still very much a transition metal catalyst) andcataly#es the formation of poisonous and harmful by2products) such as urethane.=emoval of these is necessary and warrants a second distillation step. !ost]colored] alcohols are distilled in a batch process) but continuous processes arefound in the production of flavorless vodka and similar drinks.

<fter distillation) the alcohol may be aged in traditional oak casks. Whiskey) fore%ample) is aged at GGJ. Dilution is done to attain the standard percentage) fromI9 to :9J. -he 3arbitrary4 percentage of 9J is the most common ]standard].However) a lower percentages such as I:J may make the drink more palatable.

<lso people often mi% water into the drink to suit their tastes.

-he final drink contains water) ethanol) fusel oils) and flavoring compounds. nsome cases) sugar is added. ,usel alcohols are higher alcohols than ethanol) aremildly to%ic) and have a strong) disagreeable smell and taste. ,usels in moderatequantities are considered to be essential parts of the taste profile of flavoreddrinks such as whiskey and cognac. n drinks intended to be relatively flavorless3such as vodka4) they are defects. ncompetently distilled drinks also contain

distillation heads) which are poisonous in large amounts and consist mostly ofmethanol and foul2smelling byproducts of fermentation.

Classification of (istilled !pirits

• /pirits distilled from grains•

/pirits distilled from wine• /pirits distilled from fruit• /pirits distilled from Plants) /ugar or !olasses• 'iqueurs and <nisKes

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http://en.wikipedia.org/wiki/Transition_metal

http://en.wikipedia.org/wiki/Catalyst

http://en.wikipedia.org/wiki/Catalyze

http://en.wikipedia.org/wiki/Ethyl_carbamate




http://en.wikipedia.org/wiki/Fusel_oil

http://en.wikipedia.org/wiki/Whiskey

http://en.wikipedia.org/wiki/Cognac_(drink)



http://en.wikipedia.org/wiki/Methanol


http://en.wikipedia.org/wiki/Transition_metal

http://en.wikipedia.org/wiki/Catalyst

http://en.wikipedia.org/wiki/Catalyze

http://en.wikipedia.org/wiki/Ethyl_carbamate



http://en.wikipedia.org/wiki/Fusel_oil




http://en.wikipedia.org/wiki/Methanol



!pirits distilled from grains

IHIH

-he first confirmed date for the production of gin is the early ;Gth century inHolland) although claims have been made that it was produced prior to this intaly. n Holland it was produced as a medicine and sold in chemist shops to treatstomach complaints) gout and gallstones. -o make it more palatable) the Dutchstarted to flavor it with &uniper) which had medicinal properties of its own. British

troops fighting in the 'ow ountries during the -hirty *ears^ War were given^Dutch ourage^ during the long campaigns in the damp weather through thewarming properties of gin. +ventually they started bringing it back home withthem) where already it was often sold in chemists^ shops. Distillation was takingplace in a small way in +ngland) but it now began on a greater scale) though thequality was often very dubious. 7evertheless) the new drink became a firmfavorite with the poor. -he formation by Ling harles of the Worshipfulompany of Distillers) where members had the sole right to distil spirits in'ondon and Westminster and up to twenty2one miles beyond improved both thequality of gin and its imageM it also helped +nglish agriculture by using surpluscorn and barley. When Ling William 2 better known as William of $range 2

came to the +nglish throne in ;F:) he made a series of statutes activelyencouraging the distillation of +nglish spirits. <nyone could now distil by simplyposting a notice in public and &ust waiting ten days. /ometimes gin wasdistributed to workers as part of their wages and soon the volume sold dailye%ceeded that of beer and ale) which was more e%pensive anyway. n ;G8) ane%cise licence of `89 was introduced and two shillings per gallon duty was levied.n addition to which) retailers now required a licence. -his almost suppressedgood gin) but the quantity consumed of bad spirits continued to rise. n ;GI9'ondon had over G)999 shops that sold only spirits. Daniel Defoe wrote of ]theprodigious number of shopkeepers whose business is wholly and solely theselling of spirits]. n certain areas) spirits were sold on average from one private

house in four.

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-he abuse of alcohol by the poor became a ma&or problem. /mollett) the;:th century /cottish novelist wrote1 ]n these dismal caverns 3^strong watershops^4 they 3the poor4 lay until they recovered some of their faculties and thenthey had recourse to this same mischievous potion]. 'ord Hervey declared1]Drunkenness of the common people was universal) the whole town of 'ondon

swarmed with drunken people from morning till night.] William Hogarth in his ^0in'ane^) an engraving of about this period) portrays a scene of idleness) vice andmisery) leading to madness and death.

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-he 0in =iots

-he problem was tackled by introducing -he 0in <ct at midnight on 8

/eptember ;GIF) which made gin prohibitively e%pensive. < license to retail gincost `@9 and duty was raised fivefold to `; per gallon with the smallest quantityyou could buy retail being two gallons. -he Prime !inister) /ir =obert Walpole)and Dr. /amuel 6ohnson were among those who opposed the <ct since theyconsidered it could not be enforced against the will of the common people. -heywere right. =iots broke out and the law was widely and openly broken. <bout thistime) ;; million gallons of gin were distilled in 'ondon) which was over 89 timesthe ;F9 figure and has been estimated to be the equivalent of ; gallons foreach adult male. But within si% years of the 0in <ct being introduced) only twodistillers took out licenses) yet) over the same period of time) production rose byalmost fifty per cent.

=espectability) high quality and patronage

-he 0in <ct) finally recogni#ed as unenforceable) was repealed in ;G8and a new policy) which distillers helped to draft was introduced1 reasonably highprices) reasonable e%cise duties and licensed retailers under the supervision ofmagistrates. n essence this is the situation which e%ists today. -hese changesled to more respectable firms embarking on the business of distilling and retailinggin and it became the drink of high quality) which it has since remained. !anycompanies established themselves as well2to2do manufacturers) often becomingpatrons for ma&or enterprisesM one such was the sponsorship of the attempt to

discover the 7orth West Passage ;:82II1 the attempt failed) but the e%peditiondid establish the true position of the 7orth !agnetic Pole. 0in had been knownas ^!other^s !ilk^ from the ;:89s but later in the century it became known as^!other^s =uin^) a description perhaps originating from the earlier ^Blue =uin^ ofthe prohibition era in the previous century.

,rom 0in palaces to high society

By this time the battle for trade was heating up between the beer shopsand the gin shops. ,ollowing the ;:89 ^Beerhouse <ct^) beer was sold free oflicensing control and @)999 beer shops 2 aimed to be the co#y homes from

home 2 had appeared by ;:I:. /pirit retailers still required licenses and) tocompete with the beer shops) they devised the ^gin palaces^ which first appearedabout ;:I9. -hese were designed to be an escape from home. <s home for thepoor 2 who continued to be gin^s main supporters 2 was often a sordid slum) thegin palace was large) imposing and handsome and even lu%uriously furnished.By the ;:@9s there were about @)999 such places in 'ondon and harlesDickens describes them in his ^/ketches by Bo#^ in the mid2;:I9s as ]perfectlyda##ling when contrasted with the darkness and dirt we have &ust left.] n the

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mid2;:I9s the temperance movement started. Whilst it failed to make a bigimpact) it did encourage much debate on drink which was still a problem.-homas arlyle wrote of gin as ]liquid madness sold at ten pence the quartem].By ;:F this led to an <ct licensing the sale of beer and wine 3spirits were stilllicensed4. -wo years later a further <ct was introduced which would have halved

the number of public houses in the country) but public opinion was outraged. $nebishop stating in the House of 'ords that he would ]prefer to see all +ngland freebetter than +ngland sober] and the act was withdrawn. <s reforms took effect) sothe gin production process became more refined. /o gin evolved to become adelicate balance of subtle flavors) and began its ascent into high society.

in triumphed in the E20s 2 the first ôcktail <ge^ 2 after having beenscarce during the ;;2;: World War. 7ow recogni#ed as a cosmopolitan andrefreshing drink) gin became the darling of the famous unard cruises. Duringthe ;89s and ;I9s the newly popular idea of the ôcktail2Party^ crossed the

<tlantic from the >/< to Britain via an <merican hostess who wanted to fill in for

her friends the blank time between teatime and dinner. 'ondon dry gin) with itssubtle flavor made it easy to mi% and it quickly became the staple ingredient in ahost of fashionable drinks 2 including the world famous and enduring !artini.

$ver the ne%t twenty or thirty years many other cocktails with improbablenames came to reflect the di##y and sophisticated society which created them.By ;@; the Bartenders^ 0uild had registered G999 cocktails on its files <t thesame time gin had become one of the three essential drinks for homeentertainment. 0in and tonic has remained one of the most popular andrefreshing drinks right up to the modern day. <nd the latest fashion for cocktails 2with even a hit <merican film of the same name 2 has resulted in a new career forlikely young men who want to be seen hobnobbing with the rich and famous.

^!i%ologists^ are the new breed of bartenders who invent and serve the newestcocktails 2 often including fresh fruit &uices from all manner of e%otic sources./een at a glit#y) modern) chrome and mirrored venue near you 2 gin has

come a long way from the ^palaces^ of the early nineteenth century.

There are se*eral methods of producing gin but the +uropeanommunity =egulation which governs spirit drinks 37o. ;@GF of ;:4 definesonly two. ,irst) and by far the more important) is ^distilled gin^ 3of which 'ondongin and Plymouth gin are recogni#ed as types4 which is produced in thetraditional method) described below. /econdly) gin can be produced simply byflavoring suitable alcohol with natural flavoring substances which give apredominant taste of &uniper1 this method is known technically as ^compounding^.

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-he Basic /pirit

0in can be made from any spirit alcohol) which meets the requirements oforiginal 3agricultural4 strength 3at least FJ alcohol by volume 2 <BC4 and purity3given ma%imum levels of residue4 of the + =egulation. -he finest base for this

^neutral^ spirit is either grain 3normally barley and mai#e4 or molasses and has noflavor at all.

Botanicals

-he flavoring ingredients are all natural and are referred to as ^botanicals^.-he type and quantity of each producer^s botanicals vary according to their ownclosely guarded recipesM all are carefully selected and tested for purity andquality. <ll gins include &uniper as an ingredient1 other botanicals used are

coriander) angelica) orange peel) lemon peel) cardamom) cinnamon) grains ofparadise) cubeb berries and nutmeg. -ypically a fine gin contains si% to tenbotanicals.

-he Distillation Process

-he detailed processes for the distillation do vary between producers. nmost cases the spirit is diluted by adding pure water to reach the requiredstrength of about @J <BC. -his is pumped into a still normally made of copperand the flavoring ingredients are added to it and it is then left to steep. /omeproducers place the botanicals in a tray over the spirit.

-he still is heated) using a steam coil or &acket) to remove from thebotanicals the essential oils 3less than @J of the weight4 which give the flavoringto the spirit. -he first distillate ^runnings^ are re2circulated until an appropriatestandard and strength 3over 9J <BC4 is reached. -he lower quality early part ofthe run 3^fore shots^4 and end of the run 3^feints^4 as &udged by the skill ande%perience of the ^/tillman^ are run off to be redistilled. $nly the ^middle run^ isused to produce high quality ginM this is run off at about :92:@J <BC. -heproduct then goes through a quality control ^-asting Panel^ and may also beanaly#ed by gas chromatography to ensure that it meets the requiredspecification. -his ensures product consistency.

-he gin is then brought to the required +> legal minimum alcohol level 2 atleast IG.@J <BC to meet + regulations) although some gins have a higher level2 by the addition of pure de2minerali#ed water. t is now ready for bottling as itdoes not require any period of maturation.

-here is a cheaper method of producing gin. +ssential oils are either e%tractedfrom botanicals by distillation or pressed out. -hese are added to the appropriate

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water. -he product of this ^cold compounding^ may be called ^gin^ under + rulesbut not ^distilled^ or ^'ondon^ gin.

=ectification

-his process used to be used to ensure that the quality of the alcohol wassatisfactory before the distillation process took place. <dvances in the productionof neutral spirit have made this process unnecessary.

How 0in is made?

• -he neutral spirit has no color or flavor at all. t is at least FJ alcohol byvolume 3<BC4.

• <dding the Botanicals. -hese are the mi%ture of herbs and spices used toflavor gin. <ll use 6uniper 2 others vary from brand to brand but couldinclude coriander) angelica) orris root) licorice) caraway) cinnamon) grainsof paradise) lemon and orange peel

• -he still is heated to remove the essential oils from the botanicals.• ,inally pure water is added to bring the strength down to the +> legal

requirement) a minimum of IG.@J <BC.

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$6(A"$6(A"

Codka is the most popular spirit in the world today. uite how much isproduced and consumed across the globe is impossible to even estimate)because there are so many small distilleries which products are distilled andconsumed locally. $nly Poland alone produces over a thousand different brands)not to mention =ussia with its long tradition and vast landscape where almostevery village makes its own vodka.

!ost of the vodka today is consumed in +astern +urope and the 7ordiccountries where it has been the traditional spirit for centuries and in 7orth

<merica and Western +urope where its large scale consumption is to be linkedwith the rebirth of its !a&esty2-he ocktail.

History of CodkaHistory of Codka

'ussia

Codka is an old =ussian noun that means Alittle water) having evolvedfrom hienennia #oda 3water of life4. Whether vodka was first produced in=ussia or in Poland is a question charged with passionate debates and nationalpride. What has to be said is that more research has been done) or published) onthe origins of vodka in =ussia than in Poland.

<lthough it was not to be called vodka officially until the late nineteenthcentury) a cereal2based spirit was distilled in =ussia in the middle of the fifteenthcentury) between ;: and ;G: in the hudov monastery in !oscow. -he firstvodkas were distilled from surpluses in grain stocks) due to the introduction of the

three2field system of agriculture in =ussia in the first half of the fifteenth century. <round that time a series of civil disobedience and unrest were sweeping thecountry and the urban poor. -he =ussian court linked those to the dramaticspread of drunkenness) thus imposing in ;G a state monopoly on theproduction and sale of the spirit in the state of !oscow. -his indicates that itsproduction and consumption had by then become widespread enough to meritstate attention either because its influence was beginning to be disruptive orbecause it saw it as a potentially lucrative source of state revenue. By the

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beginning of the si%teenth century !oscow was producing enough to e%port thespirit to /weden and +stonia.

,rom ;@I9 to ;F: a system of A#ar"s taverns was introduced in the=ussian +mpire) making the tavern keepers) elected by the community andanswerable to the government) responsible for all sales and production) with

distilling often taking place in the taverns themselves. <t the beginning of theeighteenth century) Peter A-he 0reat reali#ed that greater revenues for thestate) which he desperately needed to finance) could be achieved by allowingfreedom of distillation while imposing ta%es on distillers) their equipment andproduction. 'arge2scale vodka production followed.

atherine established in ;GF@ the two2tier system of production. -heprivilege to distill was granted to the gentry) who began to supply its own needs)those of the court and their own peasantry. -he rest of the society was suppliedby a system of state distilleries. -he first tier ushered in a golden era for =ussianvodka. ,ree from economic restrains) the =ussian nobility was soon producingvodka of spectacular quality. With no need to spare e%pense) the nobility used

the best filtration and purification technologies available) used the best grain fromtheir own crops) usually rye) and infused their wonderfully pure spirit with highest2quality ingredients and materials such as cherries) berries) fruit) ha#elnuts)

&uniper) mint and aniseed. ,or those noble households the quality of their vodkabecame a matter of pride and by the end of the eighteenth century) =ussianvodka reached the highest quality possible for a home produced spirit.

n order to keep the quality of the product on a satisfying level) theauthorities imposed a full state monopoly in ;:9. -his was due to the fact that alot of vodka distilled in private distilleries and available to the population was of avery poor quality leading to an increase of drunkenness and alcoholism. <A-echnical ommittee) was made up of prominent scientists to find ways ofimproving the distilling technology and quality. By the beginning of the twentiethcentury all state distilleries adopted the recommendations by the committee)applying the technologies and standard production methods. -his was the timewhen the most famous =ussian brands started to develop.

<fter the Bolshevik =evolution in ;;G) vodka distillation was prohibitedleading to a prohibition that lasted until ;IF. During the /econd World War)almost the entire male population of the >././.=. was in uniform and a ration of Ifluid ounces of vodka a day was distributed to the =ed <rmy. -he habit ofdrinking vodka swept across the country and became a part of life in =ussiansociety. =ussians today drink nearly I8 pints of vodka per capita per year) nearlytwice the amount of the amount consumed in Poland.

/till =ussia produces some of the most outstanding vodkas in the world) ofimmense character and quality. /tolichnaya is) perhaps) the best known of=ussian brands) very popular in the West with it"s line of flavored vodkas andperhaps the ultimate product the /tolichnaya 0old. n =ussia) the clear)unflavored !oskovskaya is the classic brand and it"s used as a qualitybenchmark against all other vodkas are &udged. -here are also wonderfullyflavored brands such as $khotnichya) the AHunter"s vodka) pepper2flavoredPertsovka) the romantic /ibirskaya) distilled in the fro#en wastes of /iberia and

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filtered through silver2birch charcoal and the recently launched /mirnoff Black)distilled in the old /mirnoff distilleries in !oscow by old tradition and technology.

%oland

-here are references to vodka"s being produced and consumed in Polandas early as the fourteenth century in polish literature) but real proof of it"se%istence does not emerge until the reign of Ling 6an $lbracht) who first gavethe Polish people the right to distill and sell it. -hen in ;@F and ;@F@ the firstta%ation on vodka distillation) the equipment used) and on its retailing wasimposed) suggesting that the spirit was by than produced in significant quantities.

$riginally vodka was an alcoholic beverage known by the name ofgoralka and was probably made from the traditional rye or another grain. Codka

was used at the time for medicinal spirits) tonics) refreshers and remedies.,rom the si%teenth to the end of the eighteenth century) vodka distillinggrew in importance and became a significant national industry. n ;@G8 theprivilege of distilling vodka was given to the aristocracy whereupon most manorhouses set up their own still to distill vodka according to their own recipe andthan sold it to the peasantry and travelers. -he monasteries where also importantcenters of production.

Codka production on significant scale) however) was developed in thecities. t has been produced in large quantities in Lrakow as early as ;@@9. ,romwhere it was e%ported to the rest of the world. -he city of Po#nan) however)became the country"s most important center of production. -he city"s risecontinued in the eighteenth century and the vodka was shipped from Po#nanthrough 0dansk to /t Petersburg in =ussia) Cienna) /ilesia) !oldavia) Hungary)Balkans and the coats of the Black /ea.

n ;GG8 Poland was partitioned by =ussia) <ustria and Prussia. Codkaproduction was widespread and continued to flourish throughout one and halfcenturies of occupation. -he largest distillery in Poland) on the outskirts ofPo#nan was build by the Prussian cavalry in ;:8I. mprovements in distillingequipment continued and new raw materials such as potatoes and sugarbeetswere introduced. <fter Poland regained independence in ;;: an alcoholmonopoly was set up to oversee the production and commerciali#ation of allalcoholic beverages. -he post war ommunist regime introduced a similar statecontrol on all aspects of vodka production inforced by the Polmos 3-he Polish/pirits !onopoly4 and other government bodies controlled its sale anddistribution.

-oday much of this structure has been swept away. -he Polmos has beenbroken up into its 8@ component parts which) although still government ownedare now independent companies. -hey buy in raw spirit 3made mostly from rye)potatoes and wheat4 from about @99 small agricultural distilleries and rectify)dilute) filter and bottle it. -hey then have the right to sell it to whoever they wish)

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although the rights to some leading brands such as Xubrowka or Wyborowa onforeign markets are owned by <gros a company listed on the Warsaw stocke%change.

,or this reason many of the Polmoses have started to launch their ownbrands such as Belvedere) 'uksusowa) Lrolewska) Premium) ,iddler) 6a#erbiak

=owan and many more.Poland today is the worlds leading producer of vodka and will certainlyplay a ma&or role in its future.

!candina*ia

t is believed that the secrets of vodka distillation were introduced into ,inland)/weden and other /candinavian countries by mercenaries returning home from+uropean wars in si%teenth century. With an abundance of grain from the centralpart of the /candinavian Peninsula and plenty of pure water) vodka production

blossomed and soon became the national drink in /candinavia. Distillation wasknown in this region before) mainly in /weden) where a spirit calledAbrFnn#in 3Aburned wine4 was made since the fifteenth century. t was distilledfrom imported wine and was a lu%ury. ts main social purpose was medicinal.n ,inland the breakpoint of vodka production came in ;::9 when the country"slargest distillery was built in =a&amki. -his distillery has a rich history makingether during World War $ne and A!olotov ocktails during World War -wo.

<fter the War) the state invested heavily into distilleries and ,inland saw ablossoming period of vodka making. t went so far that the ,inish vodka industrytransformed itself into one of the most advanced distilling industries in the world.-oday ,inland produces several brands of vodka but its reputation as a high2

quality producer rests on two leading brands. 9oskenkor#a Giina 3,inish forburned wine4) a vodka with small amount of sugar added to give it a smootherfinish was launched in ;@I. Loskenkorva Codka followed in ;@8 and hasbecome the leading brand on the ,inish market. ,inlandia) a premium brandtargeted primarily for e%port was launched in ;G9. ,inland sells close to millioncases of vodka) what is making it one of the most important vodka producerstoday.n /weden distillation from grain started in the si%teenth century and wasimmediately welcome by the general populace which now had a more accessiblespirit to consume. n the following century the ueen Lristina who grantede%clusive right to sell wine) beer and brnnvin within a si%2mile radius to the

innkeepers introduced the first ta%es on distillation. -he number of tavernsflourished) but so did also the consumption) which was soon reaching dangerouslevels. -he authorities reacted in the ne%t century by imposing prohibitions ondistillation and lifting them when the opposition from farmers grew too strong.By the end of the eighteenth century the distillation technology was improvingand potatoes) a cheaper raw material then wheat at that time) were used for thefirst time.

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-he production rose but unfortunately so did heavy drinking. -his lead to theinevitable backlash. -he /wedish -emperance /ociety was formed and within 89years became a ma&or political force. t managed to first restrict and then abolishhome distilling by ;:F9.-he government soon overtook all vodka production. -he Brnvin companies

became mandatory in ;9@. ,ifty years later they were fused into one singlenationwide monopoly. -his monopoly called /ystembolaget stays in place to thisvery day.-he history of vodka in /weden cannot be finished before we mention the,ounder of <bsolut) 'ars $lsen /mith. n ;:GG he launched his <bsolut =endantBrnnvin or <bsolutely Pure Brnnvin. He offered the authorities of the Provinceof /tockholm his e%tremely pure vodka under the condition to be their onlysupplier. -he authorities refused and he declared war opening his own shop onthe island of =eimersholm. He offered free boat rides to the island to the publicand they came in abundance to en&oy this premium spirit for a low price.+ventually the authorities capitulated and accepted his offer. -he production of

the <bsolut brand in the hus distillery in southern /weden still uses many of themethods first developed by /mith for his <bsolut =endant Brnnvin. His portraitcan be seen on every <bsolut bottle) as a medal of the ALing of Codka for hiscontribution to the development of the /wedish vodka industry. /weden"sreputation as a leading vodka producer lies firmly on the shoulders of <bsolutbrand) of which it sells nearly si% million cases annually around the world.

-estern urope

'ike =ussia and Poland it is very difficult to trace the origins of vodka productionin Western +urope. What we know for certain is that many countries have a longtradition of distilling white spirits from a cereal base and that it arrived in Western+urope as early) if not earlier) it did in the eastern part of the continent. Duringe%cavations in Denmark a still with water cooling system was discovered) datingback to the fourteenth century.

<s grain was probably the only material that these early distillers would have hadto their disposal) we assume that the spirit they produced was not unlike what weknow today as vodka. By the fifteenth century akvavit production was firmlyestablished in Denmark. <kvavit) derived from 'atin A'ua Gitae 3water of life4) isa white spirit distilled from grains) flavored with infusions of herbs or otherbotanicals.n 7etherlands distillation was also known from an early age. -he Dutch claim

that they were the first to distill wines from southwest ,rance into an early form ofbrandy. 0in production) using wheat from northern part of the country was firmlyestablished by the end of the si%teenth century) when it was discovered by+nglish soldiers who took it home to +ngland enthusiastically. t is said thatduring a visit to the Dutch court in ;FG the =ussian #ar Peter was soimpressed with the quality of the Dutch white spirit that he took a recipe home to=ussia.

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-he production of clear) unflavored vodka we know today probably did not takeplace until the nineteenth century when in ;::: the distillation of the =oyaltybrand began in northern Holland. -he vodka was distilled from wheat and waspurified to an advanced degree.Western +uropean distillers got a further boost from =ussian refuges fleeing the

Bolsheviks. -he Wolfshmidts from 'atvia distilled their vodka in the 7etherlandsbefore emigrating to the >nited /tates) 0orbatschows) a family of distillers from/t. Petersburg set up their distillery in Berlin and the /mirnoffs started a smalldistillery in Paris.!ost western +uropean distillers) however) continued to focus on their nationalspirits such as akvavit) gin) brandy or whisky. t was not until vodkas popularitybegan to grow in ;F9"s and ;G9"s that the big brands we know today werelaunched. ,urthermore) new brands continue to be launched on regular basisand virtually every significant distilling company in +urope now has its ownbrand.

The ;+!+"+Codka is said to have been first introduced to the >nited /tates by theWolfschmidt company) which was founded in ;:G in =iga) the capital of 'atvia.Before the Bolshevik revolution it was a supplier to the #ars) including

<le%ander ) but its owners were forced to flee the new regime. -hey went firstto the 7etherlands) where the brand was produced for a while) and then to the>nited /tates where it is still produced to this day.t was another =ussian immigrant who is accepted as the father of the <mericanvodka industry. -he Lunett family had been grain merchants in =ussia before therevolution and one of their main customers had been the /mirnoffs) the leading

vodka producers at the turn of the century. =udolph Lunett escaped thecommunists and immigrated to the >nited /tates. n the early ;I9"s he visitedParis and met his old customer Cladimir /mirnoff) who had also fled therevolution and had put together enough money to start distilling again) albeit on avery much smaller scale than he had done during the company"s heyday in=ussia. -hings were not going well for /mirnoff and Lunett persuaded him to sellhim the secret formula for producing /mirnoff and the right to produce it in the>nited /tates. n ;I he set up the country"s first vodka distillery in Bethel)onnecticut) an area with si#eable =ussian and Polish communities. Lunett wasahead of its time and at its peak his company had eight employees and wasproducing about si% thousand cases of vodka a year. n ;I Lunett sold the

company to Heublein) a producer and distributor of wines) spirits and pre2mi%edcocktails based in Hartford) onnecticut. Lunett got a &ob and ;)999.Heublein was owned by an e%ceptional businessman) 6ohn 0. !artin who wasdetermined to introduce vodka to the <merican drinking public. ,or two decadeshe tried to break into the market and finally in the ;@9"s he tied with his friend6ack !artin) who produced ginger beer and owned the ock n" Bull restaurant in'os <ngeles. -ogether they developed the !oscow !ule cocktail) which wasoriginally served in a copper mug. Driven by !artin"s salesmanship and

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advertising nous the cocktail took of and vodka"s popularity grew constantly. twas not until ;F9"s) however) that a boom of unprecedented proportions wassparked off by a combination of vodka"s mi%ability) a more rela%ed lifestyle andgreater affluence. By ;G@ Heublein was producing si% million cases of vodka.-oday it sells some ;@ million cases of /mirnoff around the world and distills in

several countries including =ussia) its birthplace.-oday many <merican distillers produce vodka) mainly near the grain belt of the!idwest. Codka produced in the >nited /tates has) however) a character thatlacks aroma and taste and it is this that makes it an ideal base for cocktails. <llthe impurities of the raw spirit have either been burned or filtered off in theproduction process. -hey should be primarily be &udged on their purity)cleanliness and neutrality. -he best of them can at a pinch be drunk neat andcold. -he most however are destined to go straight into the cocktail shaker.

< few micro distillers produce fantastic vodkas in alifornia"s 7apa and /onomaCalleys ( most notably Domaine harbay which has pretty much the best infusedvodkas out there while its base vodka is made from I types of <merican grain 1

Wheat) =ye and ornM and Hangar $ne a fine producer of high quality vodka.

%roduction

=aw !aterials

Codka is a spirit made from grains or other crops such as potatoes and diluted tothe required strength with water. -he traditional grain used in vodka production)especially in +astern +urope is rye. n =ussia it was almost e%clusively used untilthe ;:G9"s when other grains and potatoes began to be used more frequently.=ye is still the main ingredient in the best =ussian vodkas) often with smallquantities of other grains such as wheat) oats or barley thrown into the initialwash. n Poland) the world"s largest rye producer it is still in widespread use andgives the best Polish vodkas the lovely) soft) slightly sweet and gentle aroma andflavor that is their hallmark.+lsewhere) however) wheat has taken over as the main base grain primarilybecause of its greater availability and lower price. High2grade wheat) whichgrows in abundance in 7orth <merica and Western +urope has the advantage ofbeing comparatively easy to break down so that the starch is converted intofermentable sugars. -his makes it easier to rectify to a high level of purity andneutrality) what is mostly sought after by western distillers.Potatoes are often dismissed) especially in =ussia) as an inferior base for vodka

production but they have been used in certain parts of +astern +urope forcenturies. -hey have also their disadvantages. ,irst you need a lot of them asone ton of potatoes will produce I9 percent less vodka than a ton of grain./econdly they are difficult to break down and tend to produce chemicals duringfermentation that are difficult to e%tract during rectification. !odern potato vodkasare however e%cellent products that tend to be the best mi%ers) since thetechnology of distilling them has so improved that those vodkas have a nicete%ture and incomparable smoothness.

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-he most important ingredient in vodka production is water. n most bottles ofvodka water accounts for some F9 percent of its contents. -he days when vodkawas diluted from the local pond or river are long gone. -oday the most vodkaproducers use water from their own wells and then put it through a rigorouspurification process.

Distillation

Distillation is the e%traction of alcohol from a low strength alcoholic liquid to makeit into a stronger one. -he <ognacais in ,rnace do it with wine) the )e'uileros of!e%ico do it with pul'ue) a beverage made by fermenting the &uices of the agaveplant and the vodka distillers do it with a liquid called wash) made by fermentinga mi%ture of grain or other crops with water.-he grain or potatoes are first crushed and mi%ed with water. -hey are thenheated up to convert their starch into sugar. When yeast is added this ferments

and produces a wash with an alcoholic strength of F2: percent. Distillation thenconverts this into what is known as raw spirit.We could now e%plain the whole technological process) but this would take tomuch time and this is not the aim of this book) anyway. -herefore we"ll e%plainthe main parts of the distillation and rectification process not going to much intodetail. ,or further information about vodka production we recommend the Codkaompanion by Desmond Begg 3;: uintet Publishing 'imited4.Codka was first distilled in what we know today as pot stills. Pot stills are stillwidely in use in production of Brandy and /cotch. -hey look like huge coppercauldrons which are closed at the top into a C2shaped funnel. -he wash isheated inside them and as the heat rises) the wash begins to release its vapors.

/ince the alcohol boils at a lower temperature then water) ;G8, for alcohol and8;8, for water) it seems to be very easy to e%tract alcohol from a liquid. npractice its far from easy) since water vapori#es at every temperature so by thetime the wash is heated to ;G8, a lot of steam is mi%ed with vapori#ed alcohol.-he process consists in capturing the part of the vapor that is highest in alcoholcontent and then distill it again.-he first part of the distillation) called the head) tends to contain a considerableamount of impurities and the last part) called the tail) contains a lot of watervapor. -he distiller therefore keeps only the middle part of the distillation) theheart) and keeps distilling the heart up to four times depending on the characterof the final product he wishes to achieve. +very time he distills the middle part

from a previous distillation process) he keeps only the heart for furtherdistillations reaching finally a raw spirit with an alcohol level of ;89 proof. -hespirit is then diluted with water to about :9 proof in most cases.Pot stills are still used in vodka production since they give a spirit with highersmoothness) but most vodkas are produced in what we know as continuous)patent or offey stills) which are considerably more efficient.-hey enable the distiller separate all the ingredients in the vodka wash in oneprocess thus creating a final product in one take.

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,iltration

Codka is a spirit that prides itself for purity more than any other spirit.-he distillers constantly search for methods to enhance the purity of theirproduct.-he most used system of filtration today is charcoal) which the =ussians claim tobe using since the fifteenth century. 'ike carbon) its derivative charcoal is ahighly absorbent material. -he traditional wood used in =ussia to make charcoalis birch and it has been used for filtering vodka for centuries. -he charcoal filtersare made with high technology) are very e%pensive and need to be changed onregular basis if the distiller wants to keep a constant level of his product.-he vodka filtration is a lengthy business since the vodka has to be pumped up

the filters. /ome distillers claim that they pump its vodka through ;9 columnfilters and that each drop passes through seven tons of charcoal) a process thattakes up to eight hours. <t the end the vodka emerges crystal2clear and bright.Before bottling vodka undergoes one final filtration process to remove any finalfloaters) usually through a membrane filter or a cartridge packed with paper sheetfilters that will remove any particles up to a si#e of a micron ( about 9.9999I ofan inch.

/erving Codka

Codka is a spirit that is traditionally en&oyed neat and well chilled) almost fro#en.-o reveal all the beauty of vodka drinking) make sure you have the rightglassware. < small) stemless shot or spirit glasses are always a good choice andare easy to chill in the free#er. 7ever Ashoot vodka. -ry to en&oy it as a sippingshot preferably with oysters) smoked fish) shellfish) marinated mushrooms)stuffed olives or traditional =ussian or Polish akuski 3 traditional hot or coldsnacks ( appeti#ers) rather like /panish tapas 4.-he low temperature will at first suppress some of the more delicate aromas butthey will slowly begin to reveal themselves as you drink so make sure you nosethe vodka before taking the ne%t sip) like you would with wine. /melling and

tasting the unfolding of aroma and flavor in the glass of good vodka is one of thegreatest pleasures of drinking it.

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-hisk:-hiske

-hisk 3/cottish 0aelic1 uisgebeatha4) or <hiske 3rish1 uisce beatha orfuisce4) refers to a broad category of alcoholic beverages that are distilled fromfermented grain mash and aged in wooden casks 3generally oak4.

Different grains are used for different varieties) including1 barley) malted barley)

rye) malted rye) wheat) and mai#e 3corn4. Whisky derives from the 0aelic wordfor ]water] 3uisce or uisge4) and is called in full uisgebeatha 3in /cotland4 oruisce beatha 3reland4) meaning ]Water of 'ife]. t is related to the 'atin a'ua#itae) also meaning ]water of life]. t is always /cotch whisky 3plural1 whiskies4)and rish whisk ey 3whiskeys4.

/istor

-he first written record of whisky comes from ;9@ in reland) where it wasdistilled by monks.t is also mentioned in /cotland in ;F. However it is thoughtthat whisky had already been around for at least several hundred years prior.

When or where whisky was first distilled is unknown and the local)undocumented beverage production during the period makes identification of thedrink^s origin difficult. <dditionally) it is possible that different groups discoveredprocesses of distillation completely independently of one another.

/ome scholars believe distilled spirits were first produced between the :thcentury <D and th century <D in the !iddle +ast with the art of distillation beingbrought to reland and Britain by hristian monks.

Tpes

Whisky or whisky2like products are produced in most grain2growing areas. -heydiffer in base product) alcoholic content) and quality.

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http://en.wikipedia.org/wiki/Scottish_Gaelic_language

http://en.wikipedia.org/wiki/Irish_language

http://en.wikipedia.org/wiki/Alcoholic_beverage



http://en.wikipedia.org/wiki/Grain

http://en.wikipedia.org/wiki/Mashing

http://en.wikipedia.org/wiki/Cask

http://en.wikipedia.org/wiki/Oak

http://en.wikipedia.org/wiki/Barley

http://en.wikipedia.org/wiki/Malt

http://en.wikipedia.org/wiki/Rye

http://en.wikipedia.org/wiki/Wheat



http://en.wikipedia.org/wiki/Scotland

http://en.wikipedia.org/wiki/Uisce_beatha

http://en.wikipedia.org/wiki/Ireland



http://en.wikipedia.org/wiki/Beverage

http://en.wikipedia.org/wiki/8th_century_AD



http://en.wikipedia.org/wiki/Middle_East


http://en.wikipedia.org/wiki/Great_Britain

http://en.wikipedia.org/wiki/Christian

http://en.wikipedia.org/wiki/Monks

http://en.wikipedia.org/wiki/Scottish_Gaelic_language

http://en.wikipedia.org/wiki/Irish_language




http://en.wikipedia.org/wiki/Grain

http://en.wikipedia.org/wiki/Mashing

http://en.wikipedia.org/wiki/Cask









http://en.wikipedia.org/wiki/Uisce_beatha








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http://en.wikipedia.org/wiki/Monks



• !alt is whisky made entirely from malted barley and distilled in an onion2shaped pot still.

• 0rain is made from malted and unmalted barley along with other grains)usually in a continuous ]patent] or ]offey] still. >ntil recently it was onlyused in blends) but there are now some ]/ingle 0rain] scotches being

marketed.

!alts and 0rains are combined in various ways

• Catted malt is blended from malt whiskies from different distilleries. f awhisky is labelled ]pure malt] or &ust ]malt] it is almost certain to be avatted whisky. -his is also sometimes labelled as ]Blended !alt] whisky.

• /ingle malt whisky is malt whisky from a single distillery. However) unlessthe whisky is described as ]single2cask] it will contain whisky from manycasks) and different years) so the blender can achieve a tasterecogni#able as typical of the distillery. n most cases) the name of a

single malt will be that of the distillery 3-he 0lenlivet) Bushmills) *oichi4)with an age statement and perhaps some indication of some specialtreatments such as maturation in a port wine cask.

• Pure pot still whiskey refers to a whiskey distilled in a pot2still 3like singlemalt4 from a mash of mi%ed malted and unmalted barley. t is e%clusive toreland.

• Blended whiskies are made from a mi%ture of !alt and 0rain whiskies. <whisky simply described as /cotch Whisky or rish Whiskey is most likelyto be a blend in this sense. < blend is usually from many distilleries so thatthe blender can produce a flavour consistent with the brand) and the brandname 3e.g. hivas =egal) 6ameson rish Whiskey) anadian lub4 will

usually not therefore contain the name of a distillery. However) ]Blend]can 3less frequently4 have other meanings. < mi%ture of malts 3with nograin4 from different distilleries 3more usually called a vatted malt4 maysometimes be referred to as a ]Blended !alt]) and a mi%ture of grainwhiskies with no malts will sometimes carry the designation ]Blended0rain].

• ask strength whiskies are rare and usually only the very best whiskiesare bottled in this way. -hey are bottled from the cask undiluted. =atherthan diluting) the distiller is inviting the drinker to dilute to the level ofpotency most palatable.

Whiskies do not mature in the bottle) only in the cask) so the ]age] of a whisky isthe time between distillation and bottling. -his reflects how much the cask hasinteracted with the whisky) changing its chemical makeup and taste. Whiskieswhich have been in bottle for many years may have a rarity value) but are not]older] and will not necessarily be ]better] than a more recently made whiskymatured in wood for a similar time. !ost whiskies are sold at or near an alcoholicstrength of 9J abv.

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http://en.wikipedia.org/wiki/Malt_whisky


http://en.wikipedia.org/wiki/Pot_still

http://en.wikipedia.org/wiki/Grain_whisky

http://en.wikipedia.org/wiki/Column_still

http://en.wikipedia.org/wiki/Vatted_malt

http://en.wikipedia.org/wiki/Single_malt_whisky

http://en.wikipedia.org/wiki/The_Glenlivet

http://en.wikipedia.org/wiki/Old_Bushmills_Distillery

http://en.wikipedia.org/wiki/Yoichi_Distillery

http://en.wikipedia.org/wiki/Port_wine

http://en.wikipedia.org/wiki/Pure_pot_still_whiskey

http://en.wikipedia.org/wiki/Blended_whiskey

http://en.wikipedia.org/wiki/Flavour

http://en.wikipedia.org/wiki/Chivas_Regal

http://en.wikipedia.org/wiki/Jameson_Irish_Whiskey

http://en.wikipedia.org/wiki/Canadian_Club

http://en.wikipedia.org/wiki/Cask_strength

http://en.wikipedia.org/wiki/Barrel

http://en.wikipedia.org/wiki/Malt_whisky



http://en.wikipedia.org/wiki/Grain_whisky


http://en.wikipedia.org/wiki/Vatted_malt

http://en.wikipedia.org/wiki/Single_malt_whisky

http://en.wikipedia.org/wiki/The_Glenlivet

http://en.wikipedia.org/wiki/Old_Bushmills_Distillery

http://en.wikipedia.org/wiki/Yoichi_Distillery

http://en.wikipedia.org/wiki/Port_wine


http://en.wikipedia.org/wiki/Blended_whiskey

http://en.wikipedia.org/wiki/Flavour

http://en.wikipedia.org/wiki/Chivas_Regal

http://en.wikipedia.org/wiki/Jameson_Irish_Whiskey

http://en.wikipedia.org/wiki/Canadian_Club

http://en.wikipedia.org/wiki/Cask_strength

http://en.wikipedia.org/wiki/Barrel



/cotch whiskies

/cotch whiskies are generally distilled twice) though some are distilled a third

time. nternational laws require anything bearing the label ]/cotch] to be distilledin /cotland and matured for a minimum of three years and one day in oak casks)among other) more specific criteria. f /cotch whisky is from more than one cask)and if it includes an age statement on the bottle) it must reflect the age of theyoungest whisky in the blend. !any cask2strength single malts omit the age asthey use younger elements in minute amounts for flavouring and mellowing. -hebasic types of /cotch are !alt and 0rain) which are combined to create blends.While the market is dominated by blends) the most highly pri#ed of /cotchwhiskies are the single malts. /cotch whiskies are divided into five main regions1Highland) 'owland) slay) /peyside and ampbeltown.

/cotch !alt Whiskies

-he process of producing malt whisky has) in essence) changed little through thecenturies) although in recent years) greater automation and computerisation inmany distilleries has reduced the level of individual skill and e%perience requiredby the operators.

Despite any amount of automation)however) the fact remains that the^make^ of no two distilleries is ever thesame. While it is possible to copy

production methods and equipment)use the same water source) barley andyeast) and mature spirit for the sameduration in the same type of caskswithin apparently identical micro2climates) the result will always bedistinctly different spirits. Cast sums ofmoney have been invested in thesearch for a definitive scientificevaluation of the variables in maltwhisky making) but despite the best

efforts of the scientists) an element ofmystery remains.

By law) /cotch malt whisky must be distilled entirely from a mash of maltedbarley) and the business of making malt whisky begins by malting barley in orderto induce germination. n traditional distillery2based floor maltings) the barley issteeped in water for two or three days) then spread on a malting floor) whererootlets develop as germination begins. /o that the malt retains the sugars

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essential for fermentation) the partially germinated ^green malt^) as it is known) istransferred to a kiln for around seven days and dried over a fire or by &ets of hotair) usually with some peat used in the furnace to impart flavour. -he amount ofpeat introduced during kilning has a ma&or influence on the character of thefinished whisky.

-oday) only a handful of distilleries still malt their own barley) with the vastma&ority buying in malt prepared to their specification by commercial maltsters inlarge) automated plants.

$nce dried) the malt is ground in a mill toproduce ^grist)^ after which the process ofmashing begins. -he grist is mi%ed with hotwater in a large vessel known as a mash tun toe%tract fermentable sugars) and the sweetliquid that results from mashing is known as

^wort.^ -he ^draff)^ which is left behind is high inprotein) and makes e%cellent cattle feed.

-he wort is pumped from the mash tun into anumber of washbacks) traditionally made from$regon pine or larch wood) but now frequentlyconstructed of stainless steel. -here yeast isadded to promote fermentation and createalcohol. -he end product of fermentation is aliquor known as ^wash)^ which is transferred tocopper pot wash stills) where it is brought tothe boil. <lcohol boils at a lower temperature than water) so the alcohol vapoursrise from the still first and are condensed into liquid when they pass throughcoiled copper pipes or ^worms^) immersed in vast wooden vats) or more modern^shell and tube^ condensers.

-he alcohol produced must be re2distilled in order to obtain the most pure ^cut^ ofspirit that will mature into whisky) and this takes place in vessels known as spiritstills. Pot stills vary greatly in si#e) shape and technical design) and this diversityis one of the variables that contribute to the style of spirit made.

-he product of the spirit stills is referred to as ^new make^ or ^clearic.^ t is a clearliquid which is reduced with water from its natural strength to around FI or F percent alcohol by volume) as this is usually considered the optimum maturationstrength. !ost whisky is further reduced to 9 or I per cent prior to bottling. 9per cent is the minimum legal strength at which /cotch whisky can be sold.-here is also a legal minimum maturation period of three years) and thatmaturation has to take place in oak. However) most whisky marketed as singlemalt will have spent at least eight years in +uropean or <merican oak caskswhich have previously contained either sherry or Bourbon.

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/ome distillers believe that up to G@ per cent of the character of the spirit isderived from maturation) and the si#e of cask) as well as its previous contents) isyet another ma&or variable of malt whisky production.

By law) a single malt whisky must be the product of &ust one distillery) thoughmany different casks of varying ages may be vatted together for any particularbottling.

0rain or olumn /till Whisk3e4y

Cirtually all Bourbon) rye) -ennessee and anadian whiskey) along withgrain spirit for /cotch whisky blending) is distilled in column stills. rish distillersuse both pot and column stills) producing grain spirit) usually from corn) in thecolumn stills) while what is termed rish ^pure pot still whiskey^ is made in pot stills

from a mi%ture of both malted and raw barley.ompared to malt whisky distillation in pot stills) the production of whiskyin a column) continuous or patent still) as it is variously known) is significantlycloser to an îndustrial^ process. 0rain whisky is made from a variety of cereals)including corn) wheat) and rye) which are less e%pensive to buy than the maltedbarley used to make malt whisky.

-he stills making grain spirit are versatile and highly efficient) as they canwork continuously) whereas malt whisky distillation in pot stills is a ^batch^

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process) requiring time2consuming cleaning between each period of production. < much greater quantity of grain whisky can therefore be distilled in any givenperiod.

However) depending on the cereal in the ^mash bill)^ the resultant spiritmay be lacking in strong flavour compared to the product of the pot still. ertainly

this is the case in /cotland) where virtually all grain whisky is distilled usingwheat.-he processes of mashing and fermenting for grain whisky production are

broadly comparable to those for making malt whisky) but distillation then takesplace in a still which consists of two large) connected parallel stainless steelcolumns) called the analyser and the rectifier. -he wash enters at the top of therectifier column) where it is warmed by hot steam and is able to descend over aseries of perforated copper plates. -hese plates serve the purpose of holdingback heavier compounds) which flow from the bottom of the still) while thedesirable volatile compounds are vaporised and pass over into the second) oranalyser column. Here the vapours are cooled as they rise up the column)

eventually evaporating and being collected in liquid form. t is possible to distil toa strength of &ust below @ per cent when producing grain whisky in a columnstill.

n the >/<) the first column of the still is usually known as the ^beer still^ while thesecond distillation takes place in either a ^doubler^ or ^thumper^ still) which is notdissimilar in style to a pot still.

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rish whiskeys

!ost rish whiskeys are distilled three times) although there are e%ceptions.-hough traditionally distilled using the pot still method) in modern times a columnstill is used to produce the grain whiskey used in blends. By law) rish whiskeymust be produced in reland and aged in wooden casks for a period of not lessthan three years) although in practice it is usually three or four times that period.>npeated malt is almost always used) the main e%ception being onnemaraPeated !alt whiskey.

-here are several types of whiskey common to reland1 /ingle !alt) /ingle 0rain)Blended Whiskey and uniquely to reland) pure pot still whiskey. -he designation]pure pot still] as used in reland generally refers to whiskey made of ;99Jbarley) mi%ed malted and unmalted) and distilled in a pot still made of copper.-he ]green] unmalted barley gives the traditional pure pot still whiskey a spicy)uniquely rish quality. 'ike single malt) pure pot still is sold as such or blendedwith grain whiskey. >sually no real distinction is made between whether ablended whiskey was made from single malt or pure pot still.

6apanese whiskies

-he model for 6apanese whiskies is the single malt /cotch) although there aree%amples of 6apanese blended whiskies. -he base is a mash of malted barley)dried in kilns fired with a little peat 3although considerably less than is the case in/cotland4) and distilled using the pot still method. ,or some time it was believedby many that whisky made in the /cotch style) but not produced in /cotland)could not possibly measure up to the standards of the traditional /cotchdistilleries. Because of this) until fairly recently) the market for 6apanese whiskies

was almost entirely domestic.

However) in recent years) a number of blind tastings have been organi#ed byWhisky !aga#ine) which have included 6apanese single malts in the lineup)along with malts from distilleries considered to be among the best in /cotland.$n more than one occasion) the results have had 6apanese single malts3particularly those of *oichi and *ama#aki4 scoring higher than their /cotchcounterparts.

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http://en.wikipedia.org/wiki/Peat

http://en.wikipedia.org/wiki/Single_Malt

http://en.wikipedia.org/wiki/Blended_Whiskey


http://en.wikipedia.org/w/index.php?title=Whisky_Magazine&action=edit&redlink=1




http://en.wikipedia.org/wiki/Peat

http://en.wikipedia.org/wiki/Single_Malt

http://en.wikipedia.org/wiki/Blended_Whiskey


http://en.wikipedia.org/w/index.php?title=Whisky_Magazine&action=edit&redlink=1



anadian whiskies

anadian whiskies are usually lighter and smoother than other whiskey styles. <nother common characteristic of many anadian whiskies is their use of ryethat has been malted) which provides a fuller flavor and smoothness. By

anadian law) anadian whiskies must be produced in anada) be distilled froma fermented mash of cereal grain) be aged in small wooden barrels for no lessthan I years) and possess the aroma) taste and character generally attributed toanadian whisky. -he terms ]anadian Whisky]) ]anadian =ye Whisky] and]=ye Whisky] are legally indistinguishable in anada and do not denote anyparticular proportion of rye or other grain used in production.

<merican whiskeys

<merican whiskeys must be distilled from a fermented mash of grain andpossess the taste) aroma) and characteristics generally attributed to whisky. -hemost common of the ]named types] listed in the federal regulations Z;;[are1

• Bourbon whiskey) which must be at least @;J corn 3mai#e4. • =ye whiskey) which must be at least @;J rye. • orn whiskey) which is made from a mash made up of at least :9J corn

3mai#e4.

-he ]named types] of <merican whiskey must be distilled to not more than :9percent alcohol by volume. ]7amed types] must then be aged in charred newoak containers) e%cepting corn whiskey. orn whiskey does not have to be agedbut) if it is aged) it must be in new un2charred oak barrels or used barrels. -heaging for corn whiskey usually is brief) e.g. si% months.

f the aging for a ]named type] reaches 8 years or beyond) the whiskey is thenadditionally designated ]straight] e.g. ]straight rye whiskey]. ]/traightwhiskey] 3without naming a grain4 is a whiskey which has been aged in charrednew oak containers for 8 years or more and distilled at not more than :9 percentalcohol by volume but is derived from less than @;J of any one grain.

<merican blended whiskeys combine straight whiskey with un2aged whiskey)grain neutral spirits) flavorings and colorings.

mportant in the marketplace is -ennessee whiskey) of which 6ack Daniel^s is theleading e%ample. During distillation) it is identical to bourbon in almost everyimportant respect. -he most recogni#able difference is that -ennessee whiskeyis filtered through sugar maple charcoal) giving it a unique flavor and aroma. -he0overnment of the >nited /tates of <merica officially recogni#ed -ennesseewhiskey as a separate style in ;;.

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http://en.wikipedia.org/wiki/Rye_whiskey


http://en.wikipedia.org/wiki/Corn_whiskey

http://en.wikipedia.org/wiki/Alcohol


http://en.wikipedia.org/wiki/Tennessee_whiskey

http://en.wikipedia.org/wiki/Jack_Daniel's

http://en.wikipedia.org/wiki/Tennessee

http://en.wikipedia.org/wiki/Acer_saccharum

http://en.wikipedia.org/wiki/Charcoal









http://en.wikipedia.org/wiki/Rye_whiskey


http://en.wikipedia.org/wiki/Corn_whiskey




http://en.wikipedia.org/wiki/Jack_Daniel's


http://en.wikipedia.org/wiki/Acer_saccharum

http://en.wikipedia.org/wiki/Charcoal







"merican Bourbon -hiske

Bourbon is an <merican whiskey) a type of distilled spirit) made primarily fromcorn and named for Bourbon ounty) Lentucky. t has been produced since the;:th century. Bourbon Whiskey got its name from the Bourbon ounty in

Lentucky where it"s traditionally produced and only whiskeys distilled in thiscounty can legally carry the name Bourbon. ts other legal requirement is that ithas to have at least @;J corn in the mash. -he aging and maturing of thesespirits is as different as their methods of production and can be done in new oakbarrels but also in used /herry) Port or Bourbon barrels.

7egal requirements

$n !ay ;F) the >./. ongress recogni#ed Bourbon Whiskey as aAdistinctive product of the >nited /tates)] creating the ,ederal /tandards ofdentity for Bourbon. ,ederal regulations now stipulate that Bourbon must meet

these requirements1

• Bourbon must be made of a grain mi%ture that is at least @;J corn. • Bourbon must be distilled to no more than ;F9 3>./.4 proof 3:9J alcohol

by volume4.• Bourbon must be ;99J natural 3nothing other than water added to the

mi%ture4.• Bourbon must be aged in new) charred oak barrels.• Bourbon which meets the above requirements and has been aged for a

minimum of two years) ma -but is not re'uired to/ be called !traightBourbon.

• Bourbon aged for a period less than four years must be labeled with theduration of its aging.

n practice) almost all bourbons marketed today are made from more than two2thirds corn) have been aged at least four years) and do qualify as ]straightbourbon]\with or without the ]straight bourbon] label. -he e%ceptions areine%pensive commodity brands of bourbon aged only three years and pre2mi%edcocktails made with bourbon aged the minimum two years.

%roduction %rocess

-he typical grain mi%ture for bourbon is G9J corn \ with the remainderbeing wheat andNor rye) and malted barley. -his mi%ture) called the mash) isfermented through a process called sour mash fermentation in which mash froma previous distillation is added to ensure a consistent pH across batches. -hefermented mash is then distilled to produce a clear spirit.

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http://en.wikipedia.org/wiki/Distilled_beverage

http://en.wikipedia.org/wiki/Corn

http://en.wikipedia.org/wiki/Bourbon_County,_Kentucky


http://en.wikipedia.org/wiki/Distilled

http://en.wikipedia.org/wiki/Alcoholic_proof

http://en.wikipedia.org/wiki/Aging_barrel






http://en.wikipedia.org/wiki/Fermentation

http://en.wikipedia.org/wiki/Sour_mash








http://en.wikipedia.org/wiki/Distilled


http://en.wikipedia.org/wiki/Aging_barrel






http://en.wikipedia.org/wiki/Fermentation





-his spirit is placed in charred oak barrels for aging) which is what impartscolor. onsequently) bourbons that have been aged longer are generally darkerin color. <fter aging) bourbon is withdrawn from the barrel) diluted with water andbottled. Bottling proof must be at least :9 proof 39J abv4 and most whiskey issold at :9 proof. $ther common proofs are :F) 9) ) ;99 and ;9G) and

whiskeys of up to ;@; proof have been sold. /ome higher proof bottlings are]barrel proof)] meaning that they have not been diluted after removal from thebarrels.

Bourbon may be produced anywhere in the >nited /tates where it is legalto distill spirits. urrently most brands are produced in Lentucky) where Bourbonhas a strong association. +stimates are that @J of the world^s bourbon isdistilled and aged in Lentucky. $ther states producing bourbon include-ennessee) Cirginia) $hio) !issouri) Lansas) ndiana) 7ew 6ersey) and 7ew*ork. n the past) bourbon has also been made in llinois and Pennsylvania.

Bardstown) Lentucky) is called the 6ourbon <apital of the orld and ishome to the annual Bourbon ,estival in the fall. -he Lentucky Bourbon -rail is apatchwork of paths that lead to eight well2known distilleries1 Buffalo -race 3,rankfort) the oldest continually operating distillery in the >nited /tates4) ,our=oses 3'awrenceburg4) Heaven Hill 3Bardstown4) 6im Beam 3lermont4) !aker^s!ark 3'oretto4) -om !oore 3Bardstown) producer of the ;G8 brand) added tothe trail on <ugust 8G) 899:4) Wild -urkey 3'awrenceburg4) and Woodford=eserve 3Cersailles4.

/istor

<lthough the invention of bourbon has often been attributed to a Baptist minister and distiller named +li&ah raig) there is no evidence supporting thisassertion. <s with most innovations) there may have been no single ]inventor] ofbourbon) which evolved into its present form only in the late ;th century.

Distilling probably came to what became Lentucky when +uropean2<merican)and particularly /cottish and rish) settlement began in earnest in the late ;:thcentury. -he spirit they made evolved and gained a name in the early ;thcentury.

When <merican pioneers pushed west of the <llegheny !ountains following the

<merican =evolution) the first counties they founded covered vast regions. $neof these original) huge counties was Bourbon) established in ;G:@ and namedafter the ,rench royal family. While this vast county was being carved into manysmaller ones) early in the ;th century) many people continued to call the region*ld 6ourbon. 'ocated within *ld 6ourbon was the principal $hio =iver port fromwhich whiskey and other products were shipped. ]$ld Bourbon] was stencilledon the barrels to indicate their port of origin. *ld 6ourbon whiskey was different

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http://en.wikipedia.org/wiki/Virginia

http://en.wikipedia.org/wiki/Ohio

http://en.wikipedia.org/wiki/Missouri

http://en.wikipedia.org/wiki/Kansas

http://en.wikipedia.org/wiki/Indiana

http://en.wikipedia.org/wiki/New_Jersey

http://en.wikipedia.org/wiki/New_York


http://en.wikipedia.org/wiki/Illinois

http://en.wikipedia.org/wiki/Pennsylvania


http://en.wikipedia.org/wiki/Bardstown,_Kentucky

http://en.wikipedia.org/wiki/Kentucky_Bourbon_Festival

http://en.wikipedia.org/wiki/Buffalo_Trace

http://en.wikipedia.org/wiki/Frankfort,_Kentucky

http://en.wikipedia.org/wiki/Unites_States_of_America

http://en.wikipedia.org/wiki/Four_Roses


http://en.wikipedia.org/wiki/Lawrenceburg,_Kentucky

http://en.wikipedia.org/wiki/Heaven_Hill


http://en.wikipedia.org/wiki/Jim_Beam

http://en.wikipedia.org/wiki/Clermont,_Kentucky

http://en.wikipedia.org/wiki/Maker's_Mark


http://en.wikipedia.org/wiki/Loretto,_Kentucky

http://en.wikipedia.org/wiki/1792_(bourbon)

http://en.wikipedia.org/wiki/Wild_Turkey_(bourbon)

http://en.wikipedia.org/wiki/Woodford_Reserve


http://en.wikipedia.org/wiki/Versailles,_Kentucky

http://en.wikipedia.org/wiki/Baptist

http://en.wikipedia.org/wiki/Elijah_Craig

http://en.wikipedia.org/wiki/Allegheny_Mountains

http://en.wikipedia.org/wiki/American_Revolution

http://en.wikipedia.org/wiki/House_of_Bourbon

http://en.wikipedia.org/wiki/Ohio_River




http://en.wikipedia.org/wiki/Virginia

http://en.wikipedia.org/wiki/Ohio

http://en.wikipedia.org/wiki/Missouri

http://en.wikipedia.org/wiki/Kansas

http://en.wikipedia.org/wiki/Indiana

http://en.wikipedia.org/wiki/New_Jersey



http://en.wikipedia.org/wiki/Illinois



http://en.wikipedia.org/wiki/Kentucky_Bourbon_Festival

http://en.wikipedia.org/wiki/Buffalo_Trace

http://en.wikipedia.org/wiki/Frankfort,_Kentucky

http://en.wikipedia.org/wiki/Unites_States_of_America



http://en.wikipedia.org/wiki/Lawrenceburg,_Kentucky

http://en.wikipedia.org/wiki/Heaven_Hill


http://en.wikipedia.org/wiki/Jim_Beam

http://en.wikipedia.org/wiki/Clermont,_Kentucky



http://en.wikipedia.org/wiki/Loretto,_Kentucky

http://en.wikipedia.org/wiki/1792_(bourbon)

http://en.wikipedia.org/wiki/Wild_Turkey_(bourbon)



http://en.wikipedia.org/wiki/Versailles,_Kentucky

http://en.wikipedia.org/wiki/Baptist

http://en.wikipedia.org/wiki/Elijah_Craig

http://en.wikipedia.org/wiki/Allegheny_Mountains


http://en.wikipedia.org/wiki/House_of_Bourbon

http://en.wikipedia.org/wiki/Ohio_River



because it was the first corn whiskey most people had ever tasted. n time)bourbon became the name for any corn2based whiskey.

< refinement variously credited to either Dr. 6ames . row or Dr. 6ason /. <mburgey was the sour mash process) by which each new fermentation is

conditioned with some amount of spent mash 3previously fermented mash thathas been separated from its alcohol4. 3/pent mash is also known as distillers^spent grain) stillage) and slop or feed mash) so named because it is used asanimal feed.4 -he acid introduced by using the sour mash controls the growth ofbacteria that could taint the whiskey and creates a proper pH balance for theyeast to work.

<s of 899@) all straight bourbons use a sour mash process. Dr. row or Dr. <mburgey developed this refinement while working at the $ld $scar PepperDistillery 3now the Woodford =eserve Distillery4 in Woodford ounty) Lentucky.

<s of today) there are no running distilleries within the current boundaries of

Bourbon ounty due to new counties being formed from Bourbon ounty overtime.

< resolution of the >./. ongress in ;F declared bourbon to be a ]distinctiveproduct of the >nited /tates.] -hat resolution asked ]the appropriate agencies ofthe >nited /tates 0overnment . . . Zto[ take appropriate action to prohibitimportation into the >nited /tates of whiskey designated as ^Bourbon Whiskey.^],ederal regulation now defines ]bourbon whiskey] to only include ]bourbon]produced in the >nited /tates.

/ince 899I) high2end bourbons have seen revenue grow from @9 million to

over @99 million 3`8I; million to over `8@G million or I9: million to over IImillion4) some 8.8 million cases) in the >nited /tates. High2end bourbon salesaccounted for eight percent of total spirits growth in 899F. !ost high2endbourbons are aged for si% years or longer.Z;@[

n 899G) >nited /tates spirits e%ports) virtually all of which are <merican whiskey)e%ceeded ; billion for the first time. -his represents a ;@ percent increase over899F. <merican whiskey is now sold in more than ;99 different countries. -heleading markets are the >nited Lingdom) anada) 0ermany) <ustralia) and6apan. Ley emerging markets for <merican whiskey are hina) Cietnam) Bra#il)hile) =omania) and Bulgaria.

Welsh whiskies

n 8999) Penderyn Distillery started production of the Penderyn single malt Welshwhisky in Wales. -he first bottles went on sale on ; !arch 899) /aint David^sDay. t is now sold throughout the world.

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http://en.wikipedia.org/wiki/James_C._Crow




http://en.wikipedia.org/wiki/Acid

http://en.wikipedia.org/wiki/Bacterium

http://en.wikipedia.org/wiki/PH

http://en.wikipedia.org/wiki/As_of_2005


http://en.wikipedia.org/wiki/Woodford_County,_Kentucky



http://en.wikipedia.org/wiki/U.S._Congress

http://en.wikipedia.org/wiki/Bourbon_whiskey#cite_note-14%23cite_note-14

http://en.wikipedia.org/wiki/United_Kingdom


http://en.wikipedia.org/wiki/Germany

http://en.wikipedia.org/wiki/Australia


http://en.wikipedia.org/wiki/Japan

http://en.wikipedia.org/wiki/China

http://en.wikipedia.org/wiki/Vietnam

http://en.wikipedia.org/wiki/Brazil

http://en.wikipedia.org/wiki/Chile

http://en.wikipedia.org/wiki/Romania

http://en.wikipedia.org/wiki/Bulgaria

http://en.wikipedia.org/wiki/Penderyn

http://en.wikipedia.org/wiki/March_1


http://en.wikipedia.org/wiki/Saint_David's_Day


http://en.wikipedia.org/wiki/James_C._Crow



http://en.wikipedia.org/wiki/Acid

http://en.wikipedia.org/wiki/Bacterium

http://en.wikipedia.org/wiki/PH

http://en.wikipedia.org/wiki/As_of_2005




http://en.wikipedia.org/wiki/U.S._Congress

http://en.wikipedia.org/wiki/Bourbon_whiskey#cite_note-14%23cite_note-14

http://en.wikipedia.org/wiki/United_Kingdom





http://en.wikipedia.org/wiki/China

http://en.wikipedia.org/wiki/Vietnam



http://en.wikipedia.org/wiki/Romania

http://en.wikipedia.org/wiki/Bulgaria

http://en.wikipedia.org/wiki/Penderyn

http://en.wikipedia.org/wiki/March_1






ndian whiskies

ndian whisky is an alcoholic beverage that is labelled as ]whisky] in ndia. !uchndian whisky is distilled from fermented molasses) and as such would beconsidered a sort of rum outside of the ndian subcontinent.Z;8[ 9J of the

]whisky] consumed in ndia is molasses based) although ndia has begun todistill whisky from malt and other grains. Z;I[

$ther whiskies

n both the BretagneN,rance 3 Armorik 4 and in 0ermany 3>lyrs4) whiskies aredistilled using techniques similar to those in /cotland. 5anx >pirit from the sle of!an is) like some Cirginia whiskeys in the >/<) actually distilled elsewhere andre2distilled in the country of its nominal ]origin]. n +ngland) a new distillery 3>t.DeorgeHs :istillery 4 became operational in late 899FM the product will come ontothe market in due time) based on ageing and marketing considerations. n/weden a new distillery 35ackmyra4) started selling its products in 899:.

=ecently at least two distilleries in the traditionally brandy2producing aucasus region announced their plans to enter the =ussian domestic market withwhiskies. -he /tavropol2based Praskoveysky distillery bases its product on rishtechnology) while in Li#lyar ) Dagestan^s ]=ussian Whisky] announced a /cotch2inspired drink in single malt) blended and wheat varieties.

Hames and spellings

-he word ]whiskey] is believed to have been coined by soldiers of Ling Henry who invaded reland in the ;8th century as they struggled to pronounce the

native rish words uisce beatha 3P<1 Z kɪʃ ̡ b ̡ah[ 4 meaning ]water of life]. $vertime) the pronunciation changed from ]Whishkeyba] 3an appro%imation of howthe rish term sounds4 to ]Whisky]. -he name itself is a gaelic translation of the'atin phrase a'ua #itae) meaning ]Water of 'ife].

<t one time) all whisky was spelled without the e%tra ê^) as ]whisky]. n around;:G9) the reputation of /cottish whisky was very poor as /cottish distilleriesflooded the market with cheaper spirits produced using the offey still. -he rishand <merican distilleries adopted the spelling ]whiskey]) with the e%tra ]e]) to

distinguish their higher quality product. -oday) the spelling whisky 3pluralwhiskies4 is generally used for whiskies distilled in /cotland) Wales) anada) and6apan) while whiskey is used for the spirits distilled in reland and <merica. +venthough a ;F: directive of the Bureau of <lcohol) -obacco and ,irearms specifies ]whisky] as the official >./. spelling) it allows labeling as ]whiskey] indeference to tradition and most >./. producers still use the historical spelling.+%ceptions such as +arly -imes) !aker^s !ark) and 0eorge Dickel are usuallyindicative of a /cottish heritage.

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http://en.wikipedia.org/wiki/India

http://en.wikipedia.org/wiki/Molasses


http://en.wikipedia.org/wiki/Subcontinent





http://en.wikipedia.org/wiki/Caucasus

http://en.wikipedia.org/wiki/Stavropol

http://en.wikipedia.org/wiki/Kizlyar

http://en.wikipedia.org/wiki/Dagestan

http://en.wikipedia.org/wiki/Early_Modern_Irish_language

http://en.wikipedia.org/wiki/Wikipedia:IPA








http://en.wikipedia.org/wiki/Latin

http://en.wikipedia.org/wiki/Aqua_vitae

http://en.wikipedia.org/wiki/Coffey_still


http://en.wikipedia.org/wiki/Wales






http://en.wikipedia.org/wiki/Bureau_of_Alcohol,_Tobacco,_Firearms_and_Explosives

http://en.wikipedia.org/wiki/Early_Times


http://en.wikipedia.org/wiki/George_Dickel




http://en.wikipedia.org/wiki/Subcontinent




http://en.wikipedia.org/wiki/Caucasus

http://en.wikipedia.org/wiki/Stavropol

http://en.wikipedia.org/wiki/Kizlyar

http://en.wikipedia.org/wiki/Dagestan

http://en.wikipedia.org/wiki/Early_Modern_Irish_language


http://en.wikipedia.org/wiki/Latin

http://en.wikipedia.org/wiki/Aqua_vitae

http://en.wikipedia.org/wiki/Coffey_still


http://en.wikipedia.org/wiki/Wales






http://en.wikipedia.org/wiki/Bureau_of_Alcohol,_Tobacco,_Firearms_and_Explosives

http://en.wikipedia.org/wiki/Early_Times


http://en.wikipedia.org/wiki/George_Dickel



n the late Cictorian era) rish whiskey was the world^s whisk3e4y of choice. $f therish whiskeys) Dublin whiskeys were regarded as the grands crus of whiskeys.n order to differentiate Dublin whiskey from other whiskies) the Dublin distilleriesadopted the spelling ]whiskey]. -he other rish distilleries eventually followedsuit. -he last rish ]whisky] was Paddy) which adopted the ]e] in ;FF.

]/cotch] is the internationally recogni#ed term for ]/cotch whisky] however it israrely used in /cotland) where grain whisky is generally referred to as ]whisky]and single malt whisky as ]malt].

n many 'atin2<merican countries) ]whiskey] 3weeskee4 is used as aphotographer^s cue to smile) supplanting +nglish ]cheese].

<merican Whiskey is distilled from a blend of grains and corn. Bourbon Whiskeygot its name from the Bourbon ounty in Lentucky where it"s traditionallyproduced and only whiskeys distilled in this county can legally carry the name

Bourbon. ts other legal requirement is that it has to have at least @;J corn in themash. -he aging and maturing of these spirits is as different as their methods ofproduction and can be done in new oak barrels but also in used /herry) Port orBourbon barrels.

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http://en.wikipedia.org/wiki/Victorian_era

http://en.wikipedia.org/wiki/Dublin,_Ireland

http://en.wikipedia.org/wiki/Grand_cru


http://en.wikipedia.org/wiki/Paddy_Whiskey

http://en.wikipedia.org/wiki/Scotch_whisky

http://en.wikipedia.org/wiki/Latin-American

http://en.wikipedia.org/wiki/Victorian_era

http://en.wikipedia.org/wiki/Dublin,_Ireland


http://en.wikipedia.org/wiki/Paddy_Whiskey


http://en.wikipedia.org/wiki/Latin-American



Basic ngredients

-he @ basic ingredients1

-rain

!alt Whisky is produced using no other grain but barley. -he barley does^ntnecessarily have to be from /cotland) but it usually does come from within the+> with +> regulations making sure of this.

/ater

When you think about how often it rains in /cotland) you^d think there would beno shortage of good water. $nce in a while though) there is such a thing as a dryperiod which makes life tough for the distilleries) which have even been forced tostop production on occasion. Water is used for the production of wort) the wash)as a coolant and to dilute the product before bottling.

,eat <fter germination) the grain is dried) usually by using a peat fire 3or) lessromantically) a different heat source4. -he grain is spread out on floors with verysmall holes under which the peat fire burns. -he heat and smoke from the peatfire rises up through the holes to dry the grain. <fter being dried in this manner)

the grain is called ]malt] and is ready to be ground in a mill 3after which it iscalled grist4.

east

<fter the malt has been ground) it is mi%ed with water and yeast in the washback.-he liquid is called wash at this stage and is basically a kind of beer) albeit a verystrong one 3up till now) the production is very simillar to that of normal beer4.

/ood

onsidering how long the whisky will stay in the casks) sometimes manydecades) will give you an idea of the importance of the wood. oopering isalready an art) and making casks for whisky another in itself. $ften) casks arebought ]second hand]) for e%ample bourbon or sherry casks) because they arecheaper 3bourbon may only be matured in new casks so they are sold to/cotland4 but also because they impart their own special flavour to the whisky 2 atask new casks would be incapable of. ,or scotch malt whisky) nothing else butoak casks will do.

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Production

;.0rain 3barley4 is steeped in water to germinate) then dried over a 3peat4 fire and

now called ]malt]) which is then milled.

8.-he milled malt 3grist4 is mi%ed with hot water) cooled and filtered 3wort4.

I.*east is added to the ]wort] to make a kind of beer called ]wash].

.-his liquid is distilled twice 3three times in e%ceptional cases4 in pot stills 2 thewash is cooked and the steam is condensed by cooling.

@.-he final product) colorless and potent alcohol) is then filled into casks to mature.Before bottling) the matured whisky will be diluted to around 9J or IJ.

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/pirits distilled from wine/pirits distilled from wine

BrandyBrandy

• Distillates from wine or grape-he best known distillations from wine are the famous brandies of ,rance)ognac and <rmagnac) but the rest of the world also produces e%cellentbrandies. /pain) taly) Portugal) 0reece) 0ermany) >nited /tates and /outh

<merica have a long tradition in Brandy making and are as respected as

ognac or <rmagnac. Brandies are almost always :9 proof and the details ofproduction and labeling are controlled by national regulations. >nlike otherbrandies) !arc and 0rappa are distilled not from wine but from the skins andhusks of pressed grapes.

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-he history of brandy

Brandy is distilled from fruits such as grapes) apples) blackberries) and apricots &ust to name a few. t is distilled around the globe. Depending on the region oforigin and the type of fruit used) brandy can be classified into many differentcategories1 ognac and <rmagnac) alvados all ,rench brandies) <pple&ack) an

<merican apple brandy) 0rappa) a grape brandy) etc. Brandy is) in essence)distilled wine. !ost brandies are bottled at eighty proof) meaning forty2percentalcohol content. Brandy has a unique rating system intended to makeidentification of its many different types and aging categories.

-he letters ) +) ,) $) P) /) and C are used to describe the different varieties. means cognac) + means e%tra) , means fine) $ means old) P means pale) /means special) and C means very special. ombinations of these letters areused to distinguish different types of brandy. ,or e%ample) C/$P is Avery specialold pale which is aged for five years in a wood cask and often called five starbrandies. -here is also other vocabulary that brandy drinkers are familiar with.7apoleon means the brandy is at least four years old) usually much older.Cintage means that the liquor must be kept inside a wooden cask under the timeit is bottled) and Hors D"age means the e%act age of the brandy is unknown.Brandy is best served at room temperature.

'ong before the si%teenth century wine was en&oying its status has one of themost popular drinks in +urope. n ;@;8 a Dutch trader) searching for a way inwhich to transport larger quantities of wine) found that by removing the waterfrom the wine he get more casks of wine onto his ship. He could then add themissing water back to the wine when he reached his destination. -his was knownas Abrandewi&n which meant burnt wine in Dutch and eventually became brandy.

ognac) one of the more famous and popular brandies) originated in theseventeenth century when the ognacais family began to double distill their

wines. -his drink quickly became one of the most essential and profitable e%portsin ,rance. t was first e%ported to Holland) the birthplace of the liquor) and wassoon e%pended to +ngland) the ,ar +ast) and the 7ew World. n ,rance cognacbecame the drink of choice for the aristocracy. -he Ling use to partake of itsfruity and potent taste with strict regularity. ognac) both then and to this presentday) is produced in the ognac region of ,rance. ognac it made from whitewine) which is produced from the vineyards of this area.

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Brandies saw their introduction into the 7ew World in the late seventeenthcentury. /panish monks) who developed a taste for the drink before they left+urope) brought with them to the 7ew World many casks of Brandy. However)when they ran out of it they quickly found that the native grapes that grew inalifornia were a perfect source for brandy. -hey also found that other fruits

could be used to produce the much2loved drink. <t this time several othercounties were also discovering the cacophony of fruit that brandy could bederived from. 0ermany) 0reece) taly) Portugal) <ustralia) and /outh <frica wereall producing fruit brandy by the end of the eighteenth century.

Brandy was discovered on accident. However) this accident has led to an entirelynew market. Producers quickly found that brandy could captivate a large)passionate audience. t many different types offer many different levels ofsweetness) bitterness) and smoothness. Brandy is true one drink that can bespeciali#ed for each and every fan. Brandy truly is a personal drink.

CognacCognac

-he practice of condensing for shipment overseas the wine of the harenteregion by a primitive form of distillation became established as early as the ;@thcentury. -hese would have been rough ^low wines^ with alcohol content around8@J. -he idea was not so much to produce a spirit as to save on casks andshipping space and to preserve the none2too2robust wine on long voyages.

-he addition of water at the receiving end would have restored the wine tosomething like its original state) but probably most of it was drunk as weak spirit.t would have been poor) feeble stuff by modern standards) almost certainlytaken with some palatable additions such as honey or herbs.

7ot until the ;Gth century) following the great improvements in commercialdistilling initiated by the Dutch) did an unknown distiller in the ognac region treathis ^low wines^ to a second distillation. By this means the ^soul of the wine^ wastruly e%tracted and a strong wine spirit) redolent of the grape) first saw light in,rance1 ognac brandy was born. ncarceration in wood for e%port showed thebenefits of maturing.

n +ngland) amongst those who could afford it) ,rench brandy becameenormously popular) and neither wars nor ta%es stopped its flow. t was themainstay of the flourishing smuggling trade of the south and west of +ngland.-he /cots) traditional allies of ,rance) also took to cognac) despite their ownsplendid native spirit.

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-he cognac region

$f course) there was originally no definition of the ognac region1 it &usthappened that the best ,rench brandy came from there and thus attracted thename of the central town. t would have been as viable to name it 6arnac brandy)

after the more charming second town) which shelters three notable grandemarque houses) but cognac it became and remains.

-he names of some other brandies \coUac) kanyak) and the like) pay tribute tocognac^s supremacy. However) most countries by law or tradition reserve theword cognac for the genuine ,rench product.

n the mid ;th century when cognac had established a worldwide reputation) ithappened that two friends) a geologist and a spirit e%pert) visited the area to testa theory. -he geologist believed that by analysis of the soil he could say in whichground would grow grapes whose wine would be most suitable for distillation.

-he spirit e%pert was able to confirm his companion^s findings.

-his was eventually the basis for the very strict demarcation of the carefullydefined ognac region^s si% divisions. -hese are) in descending order of prestige)the ;4 0rande hampagne) 84 Petite hampagne) I4 Borderies) 4 ,ins Bois) @4Bons Bois and F4 Bois $rdinaires.

-he word champagne used to describe the region for cognac has caused acertain amount of confusion over the times. t has absolutely nothing to do withthe wine of the same name. People will sometimes refer to a ^champagnecognac^) as if conferring a special status on brandy1 there is no such thing as a

^champagne cognac^. hampagne in a cognac conte%t is a local derivation fromthe 'atin campania) an open space) a field or a small district. t is a survival from=oman occupation of the region.

-he quality of wine from the 0rande hampagne and Petite hampagne isvirtually identical) although the 0rande hampagne is usually rated more highly.

< label carrying the words 0rande hampagne denotes a cognac solely fromthat area.

>nblended Petite hampagne wine is comparatively rare. ,ine hampagne isnot a #one1 it a cognac containing a mi%ture from both champagnes with not less

than fifty per cent grande.-o &ustify the word cognac) a brandy must be solely a product of the region)made in accordance with the strict regulations controlling si#e and type of stillsand many other details.

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http://www.sasky.com/saskycom/databases/spirits/brandy.html

http://www.sasky.com/saskycom/databases/spirits/index.html

http://www.sasky.com/saskycom/databases/wines/index.html




http://www.sasky.com/saskycom/databases/wines/index.html




0ood wine makes poor brandy

-he wine of ognac is practically undrinkable as such) it is harsh and acid) andyou could almost make a general rule that good wine makes poor brandy. < littleognac wine is drunk locally) but this must be from pride or hereditary taste) not

because of the quality of the wine. -he harvest is fairly late. -he newly madewine is run into stone) concrete or metal vats.

!aturation is avoided1 the wine must retain its original attributes) for it is thesethat give cognac its unique character. Distillation starts immediately andcontinues until the following spring. <s with /cotch) cognac is double2distilled inmuch smaller copper pot2stills than those used in /cotland. -he first distillation of^low wines^) brouilli) contains about 8:J alcohol.

-he brouilli may be made in stills containing as much as ;99 hectolitres) but thesecond distillation) the bonne chauffe) must come from an alambic charentains

3ma%imum 8@ hectolitres4 and must not contain more than G8J alcohol.

!aturation

-he new cognac is put into casks of ,rench oak. -he main supply is traditionallyfrom the 'imousin forests) but the very different -rocais oak \a tall)comparatively slender tree\ is much used nowadays.

-he casks of cognac are stored in chais. -he old chais \and some are very old\ are low buildings with earthen floors) well ventilated. -he idea is to keep themas cool and damp as possible. !odern chais are lofty) with casks stored on high

racks. Both serve equally well) though romance is all on the side of the ancientchais) their roofs covered with a peculiar moss that feeds on the evaporation ofthe spirit \the fabled ângels^ share^.

-he air is fairly dry and summer temperatures high) and the evaporation isconsiderably greater than in /cotland. -he holder of the biggest maturing stocks)!artell) estimates that it loses the equivalent of two million bottles a year \enough to make any angels happy

<t the annual stocktaking) the topping up of casks compensates for evaporationwith spirit from newer ones) building up average age. /ome fine cognac will be

left to mature unblended) though usually ^refreshed^ with spirit of similar age andtype to keep the cask full.

$pinions vary) but @9 years may be taken as the ma%imum age for a brandy torest in wood. Cery old cognac is disgorged from cask and kept in glasscontainers in what brand2owners aptly called their paradis.

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7ew casks are seasoned by being first filled with lesser grades and only whenthey are well impregnated with spirit) and are unlikely to impart e%cessive tanninto their contents) are they used.

When can cognac be sold?

Cirtually all cognac sold is a blend of brandy of different ages and from several#ones and distillers. Higher grades will be improved by the addition of aproportion of venerable spirit from the paradis1 it is a virtue of such brandy that itcan bring an almost miraculous change to a blend.

>nder ,rench law a cognac may not be sold with a date although some 0randehampagne) and occasionally Petite) from leading houses is shipped in cask toBritain a year or so after the vintage from which it was distilled. <fter a longmaturing) say ;@ years) a sample will be submitted to the shipper.

f he approves) labels sufficient to cover the bottling of however much brandyremains in the casks will be issued) and this may then be sold as so2and2so^scognac of such2and2such vintage. t should also carry the name of the bottler)and the years it was landed and the bottled. t is the difference between last twodates) which indicates the cask age.

'ike any other spirit) cognac cannot improve in bottle. By bottle age it mayacquire rarity value) nothing more. t can quite easily deteriorate. Cintage cognac)which is almost e%clusively a British phenomenon) attracts prestige.

,rom 7apoleon to $

-he 7apoleonic myth still persists. < number of great brands of cognac include^7apoleon^ grade \usually) though not always) their costliest. -he fickle publichaving attached special magic to the imperial title) the cognac2producer canhardly be blamed for pandering to it. -his aspect of the cognac business iswrapped in mystery. 7apoleon was an abstemious man) though his nativeorsica) and Burgundy) were to claim him as favoring their wines.

-he nearest there is to a source for the Bonaparte legend is the presentation tohim of a cask of cognac) in ;:;;) to celebrate the birth of his son) the unfortunateLing of =ome. <fter 7apoleon^s fall) a quantity of this appears to have been sent

to +ngland where it was late bottled as ,ine hampagne mpKriale ;:;;) with anembossed ^7^ on the shoulder of the bottle.

Carious editions of this) and also of ^7apoleon^ vintages ;:9@ and ;:9) turn up.-hey may be truly antique) or counterfeits. n terms of commerce) there is nosuch thing as 7apoleon cognac. t would be most certainly undrinkable.

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What"s in a bottle?

-here are several points to ponder when looking at a bottle of cognac) beyondthose have already mentioned. /ome houses use three stars to signify theirstandard grade. -his does not mean it is three years old) minimum age for the

important British market) for the average age of a reputable cognac of this gradewill be higher1 it is simply a convention.

f there are more stars on the label) that is a brand2owner^s whim but of no actualmeaning. /ome brands have re&ected stellar system in favor of invented names.

-he widely used C/$P title stands for ^Cery /pecial 3or /uperior4 $ld Pale^ andstems from the time about a century ago when cognac changed from the heavierstyle \in flavor and color\ favored by upper2class +nglishmen to the paler typeof today. t denotes a grade that is more aged than the same company^s three2star or similar. t should not contain brandy that has been less than four years in

wood.

< number of other descriptions are employed as well) mostly peculiar toindividual firms) and they must be learned by e%perience. ognac2drinkers willalso grow to prefer the products of the various grandes marques1 there are notthat many. -hese are the firms on whose traditions and reputation rest theintegrity and quality of cognac.

$ld cognac that has cork as a closure must be kept stored upright or the spiritwill attack the cork and be ruined. t will over many years) even if the cork issealed) lose some strength by evaporation) but without harmful effect.

When opened) an old cognac should not be kept indefinitely in bottle or decanterif there is a good deal of air space1 the remainder should be transferred to asmaller vessel. -hese considerations do not apply to grades drunk with additives)which are probably going to be more quickly used1 of ^three2star^ cognacsperhaps only Delamain and Hine deserve drinking neat.

t was certainly of cognac that Dr. 6ohnson was thinking when he wrote1

H<laret is the li'uor for boysIH<laret is the li'uor for boysI port for menI port for menI

but he who aspires to be a hero must drink brandy.H but he who aspires to be a hero must drink brandy.H

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"rmagnac"rmagnac

<rmagnac is the older and less famous brother of ognac. t"s the oldestbrandy in ,rance. t is produced in the <rmagnac region of 0ascony.

t makes an after dinner drink and it"s en&oyed best served straight up in asnifter glass. n cold winter days try it in combination with a bowl of hot chocolate.

History

$ldest brandy of ,rance

-he =omans introduced the wine into the areas of /outh2west ,rance. -he <rabsbrought the still and finally) the elts developed the use of the barrel. -hey couldmeet only in 0ascogne.Lnown from the !iddle <ges for its therapeutic virtues <rmagnac took its rise inthe ;Fth century to become a true product for human consumption.Distillation and marketing reach their high point in ; th century.

<bout ;:G:) an grape disease destroyed almost all the vineyards.However gradually) the wine is reinstalled in <rmagnac and in ;9 a statedecree delimits the #one of production of this brandy with ontrolled 'abel oforigin. -he decree of <ugust F) ;IF will specify the conditions of development of

<rmagnac.

-he Cineyards

'ocated at the heart of 0ascogne) the vineyards of <rmagnac coverappro%imately ;@999 hectares and include most of the county of 0ers) likesome cantons of the !oors and of the Batch and the 0aronne. t consists ofsoft and quite e%posed slopes with sandy) clay or chalky soil.

$ne distinguishes three areas of production1

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Map of the Armagnac

production area

- n the West) 'ow2<rmagnac 3Bas <rmagnac4 e%tends on sandy soils2muddy grounds and acids known asfawn2colored sands) where thedelicate and fruity brandies are

produced. t covers app%. @9J of theproduction.

2 -o the center lays <rmagnac2-enarS#e) rich in clay soils that give the brandysharp and more vigorous taste and e%press all their richness after a prolongedaging. t covers 9J of production.

- n the +ast on chalky soils lays High2<rmagnac 3Haut2<rmagnac4 where theculture of Brandy making developed in the ; th century in period of keendemand) represents today a very weak share of the production about @ J.

-ypes of wines used in the distillation

<rmagnac is obtained from the distillation of white wines primarily starting fromthe following types1- White >gni)- olombard)

- White ,ol)- White Baco)

and for a less share) of old traditional types of wines1- White =ams 3Pale of 0ascogne4)- 'ubricate)- White 6uranOon)- White and rose !au#ac- and /t. !eslier ,ranOois.

Production of <rmagnac starts with the pressing of the white wines collected in$ctober) month of the grape harvest.Cinified in a traditional way) these wines don"t have any chemical or technologicalinfusions. -hey are characteri#ed by1 a frankness from taste) a relatively smallalcoholic strength 3from : to ;9J vol.4) and a significant total acidity.

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Distillation

t must take place before !arch I; which follows the fall harvest. t is donetraditionally with the still armagnaJaise developed in ;:;: by a patent of the Ling'ouis the ;:th1 the wine is then distilled continuously.

Distillation with double2heating used for e%ample to produce ognac is practicedfor a very small part of the production.-he armagnaJaise method is softer and preferred because it preserves morecomponents of the grape content and has a more particular taste. <t the e%it ofthe still) the brandy is colorless and titrates between @8 and G8 J alcohol byvolume.

<ging

When the distillation is over) <rmagnac is placed in oak barrels called ]parts])capacity 99 to 89 liters whose wood comes from the forests of 0ascogne or

the 'imousin. -he barrels are then stored in wine storehouses and left to age. <ging in the oak makes it possible for the brandy to be refined and to grow rich)following comple% reactions during which the tannic and aromatic matters ofwood dissolve in alcohol.-he young brandies remain in new parts until the moment of dissolution of thesubstances of wood is optimal. -hey are then transferred in older barrels to finishthe started transformations.-hroughout all aging) the alcoholic strength decreases gradually by evaporationof alcohol called1 ] the share of the <ngels ].When the !aster of wine storehouse considers aging sufficient) he begins thecuts) i.e. the harmonious assembly several brandies of origins and different ages.

-hey are sold at least to 9 J alcohol by volume 3:9 proof4 and thus reduced bysuccessive steps by means of small water prepared in the secrecy of the winestorehouses. However) some old <rmagnacs) generally vintage) are marketedwith their natural degree of aging.

onservation and language of the labels

$ut of bottle) <rmagnac does not evolveNmove any more) it is ready to be tastedas off its marketing. $ne can preserve it by of leaving the bottle upright so thatthe spirit does not attack the stopper.-he mentions of aging indicated on the label of <rmagnac always relate to theyoungest brandy being able to enter the assembly1

;.] -hree /tars ] or C./. for <rmagnacs of at least two years of aging underwood 3account of age ;4 8.] $=07<' C+=/$7 ]) ] C./.$.P. ] or ] =eserves ] for <rmagnacs of at leastfive years of aging under wood 3account of age 4)

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I.] +%tra ]) ] 7apolKon ]) ] .$. ]) ] Cieille =Kserves ] for <rmagnacs of at leastsi% years of aging under wood 3account of age @4)

. AHors d"<ge 3$ut of age4 for <rmagnacs of at least ten years of aging underwood.

-he year) specificity armagnaJaise) corresponds e%clusively to the year ofharvest mentioned on the label.

$ther grape brandies

0erman brandy0erman brandy

0erman brandy) almost a monopoly of <sbach) is made from a variety of

imported wines) for those of the country are too good and costly to turn into spirit.t may be drunk as a ^liqueur^) but is better in long) mi%ed drinks) being thin andfaintly sweet. 0erman brandy from wine residue is called trester) it is usuallytreated as a short) chilled schnapps drink.

talian brandytalian brandy

talian brandy has similar characteristics to that of 0ermany. /tock is best knownand is fairly popular in the >/<. /pirit distilled from the residue of taly^senormous wine production is called grappa) and is very popular. 0rappa is afragrant grape2based spirit of between 9J and F9J alcohol by volume 3:9 to

;89 proof4) of talian origin. t is made from the distillation of pomace) i.e.) theresidue of grapes 3primarily the skins) but also including the stems and seeds4that were pressed for the winemaking process. t was originally made to preventwastage by using the leftovers at the end of the wine season. t quickly becamecommerciali#ed) mass2produced) and sold to the world. -he flavor of grappa) likewine) depends on the type and quality of the grape used as well as the details ofthe distillation.

/ometimes) usually in taly) grappa is added to espresso and known as a ]affScorretto]) which can also be made with other alcohols) such as sambuca. -heother variation of this is the ]<ma##a affS]M literally) ]coffee2killer]. -he espresso

is drunk first) followed by a few downed ounces of grappa served in proper glass.

<mong the most well2known producers of grappa are /ibona) 7ardini and6acopo Poli. While these grappas are produced in quantity and e%ported) thereare many thousands of smaller local and regional grappas) all with distinctcharacter.

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!ost grappa is clear) indicating that it is an un2aged distillate) though some mayretain very faint pigments from its original fruit pomace. =ecently) aged grappasare becoming more common) and these take on a red2brown hue from thebarrels in which they are stored.

/panish and 0reek brandies/panish and 0reek brandies

Brandy de 6ere# is made by the /herry houses centered around the city of 6ere#de la ,rontera in the southwest corner of /pain. Cirtually all Brandy de 6ere#Mhowever) is made from wines produced elsewhere in /pain 22 primarily from the

<iren grape in 'a !ancha and +%tremadura 22 as the local /herry grapes are toovaluable to divert into Brandy production. 7owadays most of the distilling islikewise done elsewhere in /pain using column stills. t is then shipped to 6ere#

for aging in used /herry casks in a solera system similar to that used for /herrywine. < solera is a series of large casks 3called butts4) each holding a slightlyolder spirit than the previous one beside it. When brandy is drawn off 3racked4from the last butt 3no more than a third of the volume is removed4 it isreplenished with brandy drawn from the ne%t butt in line all the way down thesolera line to the first butt) where newly distilled brandy is added. -his system ofracking the brandy through a series of casks blends together a variety of vintages3some soleras have over I9 stages4 and results in a speeding up of thematuration process.

Basic Brandy de 6ere# /olera must age for a minimum of si% months) =eserva

for one year and 0ran =eserva for a minimum of three years. n practice) thebest =eservas and 0ran =eservas are frequently aged for ;8 to ;@ years. -helush) slightly sweet and fruity notes to be found in Brandy de 6ere# come not onlyfrom aging in /herry casks) but also from the &udicious use of fruit2based flavorconcentrates and oak essence 3boise4.

PenedSs Brandy comes from the PenedSs region of atalonia in the northeastcorner of /pain near Barcelona. !odeled after the ognacs of ,rance and madefrom a mi% of regional grapes and locally2grown >gni Blanc of ognac) it isdistilled in pot stills. $ne of the two local producers 3-orres4 ages in solerasconsisting of butts made from ,rench 'imousin oak) whereas the other 3!ascaro4

ages in the standard non2solera manner) but also in 'imousin oak. -he resultingBrandy is heartier than ognac) but leaner and drier than Brandy de 6ere#.

/panish and 0reek brandies are made in large quantities. Basically they share atouch of sweetness and tend to be well carameli#ed for smoothness. 0reeceresonates brandy to turn it into an aperitif called mastika.

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/outh <frican brandy/outh <frican brandy

/outh2<fricans are great brandy2makers and drinkers. t is a sound) dry spirit)e%cellent for long) cooling drinks and with a few aged specimens deservingrespect. -he industry is old2established) and its traditions of Dutch e%pertise

provide firm foundations for fine distilling.

7orth and /outh <merica7orth and /outh <merica

!e%ico distils great deal of brandy1 it is even more popular than the nationaldistillate tequila.

n /outh <merica^s wine producing countries an enormous amount of distillationfrom wine is done. -he product attracts the overall title pisco. t comes in everysort of quality) the best coming from Peru.

alifornia has a huge grape2brandy production. -his includes some splendidspirit) on the delicate side) which is perfect for the mi%ed drinks in which

<mericans e%cel. f an <merican does relish an after2dinner brandy he will mostlikely turn to ,rance. He is fortunate that for more commonplace occasions hehas a comprehensive choice of e%cellent domestic grape distillations.

Pisco%isco 3from uechua1 pis'u) little bird4 is a liquor distilled from grapes developedby the /panish in the ;Fth century) and named after the city of Pisco) of theCiceroyalty of Peru in an attempt to make an ine%pensive version of the /panishbrandy called $ru&o. n modern times) it continues to be produced in wine2producing regions of Peru and hile. -he drink is a widely consumed spirit in thenations of Bolivia) hile and Peru. -he right to produce and promote pisco hasbeen the matter of legal disputes between hile and Peru) both of which hold

their most iconic cocktail to be the pisco sour .Pisco received its name from the town of Pisco) located on the coast of Peru. ZI[

-he origins of the word pisco can be traced to the uechua language where thebirds that inhabited the valleys of the ca region were called pis'u 3or any of1

pisco) pisku) phishgo) pichiu) pisccu depending on the orthography4. -he origin ofthe city of Pisco is said to be from pre2ncan times when the area was ruled bypeople known as the ;iskus. -he importance of the city incremented under

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http://en.wikipedia.org/wiki/Pisco,_Peru

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http://en.wikipedia.org/wiki/Orujo


http://en.wikipedia.org/wiki/Peru


http://en.wikipedia.org/wiki/Spirit


http://en.wikipedia.org/wiki/Bolivia



http://en.wikipedia.org/wiki/Pisco_sour


http://en.wikipedia.org/wiki/Pisco#cite_note-OED-2


http://en.wikipedia.org/wiki/Ica_region

http://en.wikipedia.org/wiki/Orthography


http://en.wikipedia.org/wiki/Liquor


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/panish rule due to its pro%imity to the coast and its e%portation of aguardiente from ca) and in time these drinks would come to bear the name ]Pisco.]

-he first vineyards in the Ciceroyalty of Peru were planted in the fertile coastalvalleys of Peru shortly after the arrival of the /panish onquistadors. -he

!arquis ,rancisco de aravantes was the first to import grapes) bringing themfrom the anary slands in ;@@I. +ven though /pain imposed many restrictionson wine production and commerce) the wine2making industry developed rapidly)such as in the orregimiento of ca in Peru and the +lqui Calley called the ]#onapisquera)] in hile.

n the late ;@@9s) the /panish began to plant and harvest e%port quality grapesselected to produce wine with) while those that did not measure up werediscarded or given to the farmers to do with as they pleased. t is in this conte%tthat small groups began to use these grapes to distill a brandy2like liquor fromthe discarded grapes) using similar techniques to those used in /pain for the

production of brandy.-he oldest written historical record of grape brandy production in the /panishcolonies date back to Peru ;F;I. t is in the will of a resident of the department ofca\a town called Pisco) close to the 7a#ca lines) named by Pedro !anuel the0reek. n it he itemi#es his worldly goods) including I9 containers of grape brandy) one barrel of the same spirit) a large copper pot and all of the utensilsneeded to produce pisco.

n ;F;) wine imports from the Ciceroyalty of Peru into /pain were banned)severely damaging the wine industry in the colonyM only a few vineyards that had

parallel wine and pisco operations survived this change. -he market loss causedthe huge surplus of grapes to be made into brandy. -he concentration solely onpisco production) nearly eliminated wine production in Peru.

Pisco was considered a lesser beverage by the /panish and not consumed bythem unless they were poor or curious. /paniards preferred the original liquorwhich is called $ru&o and which they deemed to possess a better flavor. -heliquor made in /outh <merica was not called Pisco for a long time) although it isreported the /panish usually called it ]aguardiente] 3firewater4) which was ageneric name for any brandy type liquor.

-he drink began to acquire consumers in the sailors that transported productsbetween the colonies and /pain) who began to call it pisco) naming it after theport ZI[ where it could be bought. -he drink then became a favorite of sailors andworkers who visited the port of Pisco. t was e%alted for its strong taste and abilityto quickly affect the consumer. <s trade from Peru to the world grew) so did thepopularity of pisco) until it almost equaled wine in quantity as an e%port.

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http://en.wikipedia.org/wiki/Exportation

http://en.wikipedia.org/wiki/Aguardiente


http://en.wikipedia.org/wiki/Ica


http://en.wikipedia.org/wiki/Conquistador

http://en.wikipedia.org/wiki/Marquis

http://en.wikipedia.org/w/index.php?title=Francisco_de_Caravantes&action=edit&redlink=1

http://en.wikipedia.org/wiki/Canary_Islands



http://en.wikipedia.org/wiki/Spain

http://en.wikipedia.org/wiki/Grape




http://en.wikipedia.org/wiki/Will_(law)



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During the ;:th and ;th centuries) pisco was a mainstay on ocean2crossingvessels) drunk mostly by sailors) as officers usually drank whisky or other ]finer]spirits. -he main reasons for its heyday were the low price and high availability.-his position was maintained by pisco until the onset of rum) which won overconsumers with lower prices and a softer flavor.

Pisco was also briefly popular in /an ,rancisco and nearby areas of alifornia during the 0old =ush in the ;th century) where it was introduced by hilean andPeruvian miners.

-he first vineyards in the Ciceroyalty of Peru were planted in the fertile coastalvalleys of Peru shortly after the arrival of the /panish onquistadors. -he!arquis ,rancisco de aravantes was the first to import grapes) bringing themfrom the anary slands in ;@@I. +ven though /pain imposed many restrictionson wine production and commerce) the wine2making industry developed rapidly)such as in the orregimiento of ca in Peru and the +lqui Calley called the ]#ona

pisquera)] in hile.n the late ;@@9s) the /panish began to plant and harvest e%port quality grapesselected to produce wine with) while those that did not measure up werediscarded or given to the farmers to do with as they pleased. t is in this conte%tthat small groups began to use these grapes to distill a brandy2like liquor fromthe discarded grapes) using similar techniques to those used in /pain for theproduction of brandy.

-he oldest written historical record of grape brandy production in the /panishcolonies date back to Peru ;F;I. t is in the will of a resident of the department of

ca\a town called Pisco) close to the 7a#ca lines) named by Pedro !anuel the0reek. n it he itemi#es his worldly goods) including I9 containers of grape brandy) one barrel of the same spirit) a large copper pot and all of the utensilsneeded to produce pisco.

n ;F;) wine imports from the Ciceroyalty of Peru into /pain were banned)severely damaging the wine industry in the colonyM only a few vineyards that hadparallel wine and pisco operations survived this change. -he market loss causedthe huge surplus of grapes to be made into brandy. -he concentration solely onpisco production) nearly eliminated wine production in Peru.

Pisco was considered a lesser beverage by the /panish and not consumed bythem unless they were poor or curious. /paniards preferred the original liquorwhich is called $ru&o and which they deemed to possess a better flavor. -heliquor made in /outh <merica was not called Pisco for a long time) although it isreported the /panish usually called it ]aguardiente] 3firewater4) which was ageneric name for any brandy type liquor.

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-he drink began to acquire consumers in the sailors that transported productsbetween the colonies and /pain) who began to call it pisco) naming it after theport ZI[ where it could be bought. -he drink then became a favorite of sailors andworkers who visited the port of Pisco. t was e%alted for its strong taste and abilityto quickly affect the consumer. <s trade from Peru to the world grew) so did the

popularity of pisco) until it almost equaled wine in quantity as an e%port.

During the ;:th and ;th centuries) pisco was a mainstay on ocean2crossingvessels) drunk mostly by sailors) as officers usually drank whisky or other ]finer]spirits. -he main reasons for its heyday were the low price and high availability.-his position was maintained by pisco until the onset of rum) which won overconsumers with lower prices and a softer flavor.

Pisco was also briefly popular in /an ,rancisco and nearby areas of alifornia during the 0old =ush in the ;th century) where it was introduced by hilean andPeruvian miners.

Peru

t is important to remark the fact that Pisco production was never stopped in Peruand there is many documents demonstrating that fact. n the ;9s one of themost emblematic brands of Pisco was founded by two cousins from taly) Pedro=aggio and ,rancisco ueirolo. <fter the death of Pedro =aggio and later hisbrother Cittorio =aggio) the ueirolo family took over and still today manufacturethe pisco and wine product in the city of !agdalena. Production ramped up andPeru began to e%port pisco as a national product at that time) however) due tothe nation^s focus on raw materials e%ports) pisco was not given much

prominence. 7ational sentiment began to flare up in the ;F9s when hiledecided to ban all imports of any product denominated ]pisco] coming from Peru.,rom that time on) Peru has been constantly trying to enforce the denominationof ]pisco] as a Peruvian2only product) beginning at first with internal rules andregulations pertaining to the harvesting of grapes) distillation and storagerequirements for a product to be named ]pisco]) and finally establishingtrademarks and other legal processes. Peru has presented an application forinternational registration in the WP$ 3World ntellectual Property $rgani#ation4)according to the 'isbon <greement 38I countries parties4. <fter one year from thedate of receipt of the application) the protection of the appellation of origin takeseffect in all member countries of the 'isbon >nion that have not re&ected it.

hilean Pisco

During the adaptation of many vineyards to pisco production) the mostwidespread grape was used as raw material) namely the !uscat) with somevineyards preferring the -orontel and Pedro 6imKne# varieties. <s is the casewith Peru) regulations for pisco designations have been enacted in hile1

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http://en.wikipedia.org/w/index.php?title=Torontel&action=edit&redlink=1

http://en.wikipedia.org/wiki/Pedro_Jim%C3%A9nez






http://en.wikipedia.org/wiki/Trademark

http://en.wikipedia.org/wiki/WIPO

http://en.wikipedia.org/wiki/Muscat_grape

http://en.wikipedia.org/w/index.php?title=Torontel&action=edit&redlink=1

http://en.wikipedia.org/wiki/Pedro_Jim%C3%A9nez



• 'egular ) I9J to I@J 3F9 to G9 proof4.• !pecial) I@J to 9J 3G9 to :9 proof4.• 'eser*e) 9J to IJ 3:9 to :F proof4.• reat) IJ or more 3:F or more proof4.

• 7o distinction between varietal mi%es is made other than it is restricted to thethree kinds of grapes named above.

• =egular pisco is quite bland in taste) reminiscent of a weak rum) and its odoris very sweet and woody with a slight yellowish tinge to the color.

• /pecial and reserve are very similar in flavor and color) both being very sweetand of a cloudy yellowish color. -he flavor is much stronger than regular piscoand leaves an alcoholic aftertaste in the mouth) similar to bourbon.

• 0reat pisco has a commanding odor and a very pleasant dark yellow color) itis not as sweet as the other varieties) yet it carries strong woody flavor the

others lack.• -he yellowish to amber color in hilean pisco is due to the wood agingprocess) with the darker colors being a telltale sign that they have been agedlonger. 7ot all hilean pisco is tinged) and the more mass2marketed brandscan be clear.

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,ruit brandies,ruit brandies

• Distillates from ,ruitsWe distinguish three subcategories in the distillates from fruit and those areDistillates from Pomaceous ,ruits ( <pples and PearsDistillates from /tone ,ruits ( herries) Plums) Peaches) <pricots and soforth.Distillates from Berries ( raspberries) blackberries) ranberries) etc.

<ccording to +uropean ommunity regulations) fruit brandies and such madefrom skins and husks must be a minimum of G@ proof) though they are neverless than :9 proof and are often stronger.

<part from true grape brandies several well2known products) which have nothingto do with wine) attract the description ^brandy^. alvados) 7ormandy^s applebrandy) has strong affinities with the apple&ack of the >/<. Distilled from cider) ittends to be rather tart and rough unless well aged. -horoughly matured calvadosis delicious \it has smooth warming inner fire\ and costly.

$ften referred to as ^plum brandy^) slivovit# is the general spirit of central +uropeand the Balkans1 that of former *ugoslavia used to be the best2known overseas.

herry brandy is a cordial liqueur and kirsch is sometimes confused with it.Lirsch is a proper distillate from cherries. -his spirit comes from the Black ,orestarea of 0ermany and ad&acent parts of ,rance and from /wit#erland.

-here are many fruit brandies) alcools blancs in ,rench terminology. -hese areof two types \those directly distilled from fermented &uice and those where aneau de vie has infused into it the essence of a particular fruit.

Poire William is a much2esteemed variety of the pear brandies1 one style has apear grown in the bottle) a painstaking business. However) strawberry) bilberry)blackberry \in fact any berry\ may be used) or a mi%ture of them. -he oddestmust that from the holly2berry) eau de vie de baie de hou%) otherwise consideredpoisonous.

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Cal*adosCal*ados

n ;@:: Ling Philip of /pain sent the <rmada on its mission to conquer

+ngland. During the voyage one of the ships) namely +l /alvador) was wreckedoff the ,rench coast.-he +l /alvador was an important ship) perhaps because of its passengers orperhaps due to the treasures aboard. 'egend has it that the inhabitants namedthe region where the ship was wrecked after the unfortunate vessel and) fromthat time onwards the area was known as alvados. n ;G9) following the,rench revolution) the system of departments was created and the name ofalvados was officially given to this departmentDistilled cider is a long established tradition. -he first official written referencesdate from the ;Fth century) long before it took the name of alvados. $n 8:th!arch ;@@I) a member of the local gentry from the otentin peninsular 2 the /ire

of 0ouberville 2 described the distillation of cider with a view to obtaining adrinkable apple spirit in his diaries. t was also during this time in the ;Fth centurythat a cider distiller co2operative was formed) this organi#ation later became anofficial body.>ntil ;8) calvados had its own <$ 3appellation d"origine contrjlKe4 but todayit is produced throughout the region of 7ormandy) from herbourg to !ont /aint2!ichel) as far east as the borders of the /eine2!aritime region and further south)in the district of +ure very close to Paris. <ccording to the place of origin andproduction method) the nstitut 7ational des <ppellations d"$rigine 37<$4recogni#es three distinct categories1 calvados") calvados du Pays d"<uge" andcalvados Domfrontais." alvados belonging to the first two categories is made

entirely from apples) while calvados Domfrontais" has one important anddistinctive characteristic1 it must contain a minimum of I9 percent pears. <llthree) however) have the same cider spirit base.

<pples and stills

6ust as a great wine is born in the vineyard) a great calvados has to come fromthe orchard. -he selection of the fruit is paramount. /weet) acidic or tart) ciderapples differ from eating apples in their small si#e and the richness of the tanninsin their skin) where the aromas are found. -heir names) unfortunately oftenimpossible to translate) evoke sheer delight1 bisquet)" sans2

pareille" 3incomparable"4) forge2patin" 3throw2a2kiss"4) blanc mollet" 3tenderwhite"4) groin d"ne" 3ass"s nose"4 and so on. -he apples are selected accordingto the type of calvados required) and picked from the trees or gathered aswindfalls) then stored for several weeks until they ripen fully. When they areready) they are grated or crushed whole and macerated for a few hours beforeproceeding to the press. -he fermentation of the must begins in the barrels andcontinues) after racking) in cool cellars for about two months. -he resulting cider)which has an alcohol content of between .@ and @ percent) is then distilled) an

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operation that is carried out only in the spring or autumn months.-wo types of alembic still are used. alvados and calvados Domfrontaisproducers use a continuous still that involves a single distillation process. -hevery finest calvados) the calvados du Pays d"<uge) requires double distillation ina pot still. n both cases) the foreshot head and the feint ( in other words the first

and last few liters produced ( are drawn off to be distilled again as they areconsidered too unrefined. $nly the heart of the distillate is used. When itemerges from the still) the calvados has an alcohol content of between F: and G8percent. -o get it to redescendre" ( fall back ( to 9 degrees and assume itscharacteristic color) distilled water is added and the liquid is aged for two years invery old oak casks. alvados Domfrontais is aged for three years. -he art of thecellarmaster essentially lies in the ability to blend calvados obtained fromdifferent harvests or different areas to produce the desired spirit. t may be round)subtle or potent) but it is always as velvety as the skin of a luscious apple.

alvados statistics

;)@G8 municipalities.;8)999 cider apple growers.@@9 agricultural producers2distillers.G9 wholesalers and cooperative producers.

<verage annual production1 I@9)999 tons of apple cider) of which ;;F)FF9 areused in the production of calvados.$ne ton of apples makes between F@9 and G@9 liters of ;99 percent cider.-o make one liter of G92degree calvados requires appro%imately ;I liters of ciderwith a five percent alcohol content) equivalent to the &uice of ;:289 kilograms ofapples.

=eading the label

-he age of a calvados is not required to be mentioned on the label. When it doesappear) it must comply with a certain format.-hree stars" or three apples" signify that it has been aged in barrels for aminimum of two years.Cieu%" 3old4 or rKserve" 3reserve4 calvados has been aged for three years.C$") Cieille rKserve" 3old reserve4 or C/$P" calvados has been aged for fouryears.

,inally) e%tra" or 7apolKon") and hors d"ge" 3superior aged4 or d"ge inconnu3age unknown4 calvados has been aged for at least si% years.f the calvados is a blend) only the youngest of the spirits it contains is indicated.

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/pirits distilled from plants/pirits distilled from plants

• Distillates from Plants

TequilaTequila < 7ew !e%ican revolution \outside !e%ico) has been caused by this ardentspirit. 6ust about two decades ago tequila was of minor importance amongspirits1 today it is one of the ma&or ones. -he national drink of !e%ico has claims

to be amongst the worlds most ancient. n the days of the pre2onquistador <#tecs) those highly cultivated) if religiously barbarous people were drinking analcoholic beverage made by fermenting the &uice of the <gave <#ul or blue agavenot a cactus like most people believe but actually a member of the lily family.

t has visual similarity to the pineapple. -his pulque) a potent brew) was probablydrunk socially and it was certainly employed ritually1 a sacramental mural)predating the /panish invasion by well over a thousand years) describes thesub&ects of the artefacts as ^pulque2drinkers.^

t is improbable that the <#tecs) !ayans or ncas knew the art of distilling. -he

/panish did know about it) from their !oorish connection) and when they settledinto the 7ew World they naturally used local products for the purposes ofdistilling alcoholic beverages. What they first produced would have been ^lowwines^.

,rom humble origins...

n some instances the source would have been fermented wild sugar cane 3rum4Mwhere they nurtured vines) distillation would have been from wine 3brandy41 in!e%ico the obvious base was pulque. Distillations from this later became knownas mescal) a fiery potion that is said to be hallucinatory.

t appears that the /paniards in the vicinity of 0uadala&ara established the firstproperly organi#ed distilling in !e%ico. -he nearest settlement was -equila)which eventually gave its name to the improved mescal. <n industry grew up inthis part of 6alisco /tate) which now produces virtually all the tequila distilled.Within 6alisco there are two ma&or areas of production1 the <matitan valley wherethere are distilleries that produce among many the famous 6ose uervo) 0randentenario) /au#a) Heradura) Partida) opas) Patron and the highlands

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around the town of <rrandas where such great tequilas like -apatio or +l -esoroare produced. -here is a difference in taste between these two areas where thetequilas from the highlands tend to be richer in aroma and more earthy while theones from the valley are softer and more floral.

-he tequila production

-equila is the most sophisticated and most regulated spirit in the productiontoday. -here are unique features in tequila production. -he succulent plants) ofwhich the blue te'uilana weber is the most usual) are planted as cuttings. -heytake up to ;I years to reach maturity. -he leaves are then removed and thesingle fruit) cabe#a) taken to the distillery.

>nlike wine) tequila comes from a plant) which contributes) but once to theproduct. n large ovens) the cabe#as are cooked for several hours) then cooledand shredded) after which the &uice is e%tracted. 7atural fermentation lasts aboutfour days. Double2distillation is used to produce tequilaM the new spirit is maturedin @92gallon <merican oak casks that are usually bought used from bourbon or-ennessee whiskey producers.

=eal tequila is made only from ;99J fermented blue agave &uice. -hree basictypes result1 tequila blanco) not aged where the quality is measured in aroma andflavor. =eposado or rested ( aged by law in oak casks between I2;8 months and

<Ue&o 3aged4 which are aged between ;8 and IF months in the oak. =ecently we

are witnessing the appearance of fantastic boutique lines of +%tra <Ue&os whichare older then I years in oak and whose bottle price is usually above ;@9dollars and well worth it. -hese tequilas are bottled between I@J 3mostly fordomestic) !e%ican market4 or 9J <BC for e%port.

-he slow growth of blue agave has caused problems because of tequila^s vastincrease in e%ports. Whilst introducing legislation to protect the quality of thee%port product and hence its reputation abroad) the !e%ican government haspermitted as much as J of non2blue agave 3usually rum4 spirit to be added tothe domestic product. -his is not quite true tequila anymore) though it may carrythe title) and is known as Ami%to. f in doubt &ust check the label if it says /ilver

or Agold it"s mi%to) if it says ;99J de <gave <#ul ( you got the right stuff.

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< little !e%ican adventureE

Bl ue

"ga*e fields in the /ighlands of>alisco near the to<n of "randas

>imador before the har*est of aga*eplant that requires up to ears to mature+

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/ead GCabesa1 of blue "ga*e <hich can<hen full mature <eigh up to 00lb Gbelo<1

"ga*e har*est using a special ra=or sharptool the 3coa4 to remo*e the spik leafs

Cabesas are then loaded onTrucks and brought to3fabricas4 or destilleries

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"ga*e

is

then

cooked

f or

hour s

either

in

old

steam

stone

o*en

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s

Gabo*e

1

or

in

the

mo

der n

electr ic

o*

ens

F

autocla*as

Gbelo<1

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Traditionall cooked aga*e is%ressed and shredded usinga *olcanic stone Gleft1 or thecan be processed usingmodern automatic equipmentGright1

)ermentation is doneeither in <ooden Gleft1or stainless steelcontainers Gright1 andlasts up to J das#

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Tequila is double distilled in either copper or stainless steel stillsE

)inall#!aludK

)inall F !aludK

Path to fame around the world

-he commerce between the southern >nited /tates and !e%ico ensured thatsome <mericans were familiar with tequila many years ago) but e%cept in theborder area it was little considered until the mid2;F9s. -hen things !e%ican

began to en&oy particular popularity) especially with the young) who are so oftenresponsible for initiating changes in drinking patterns.

-equila started to move north in respectable quantities) most of it being drunk in!argarita cocktails) and very rarely in !e%ican manner. -he traditional ritual is tomoisten the base of the thumb) pour on some salt and hold a quarter of freshlime between the forefinger and inde% finger of the same handM then) licking the

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salt) you swallow a small glassful of the neat spirit in one go and immediatelychew on the lime.

/ales of tequila in the >/< rose by almost ;@99J in the decade from ;F@ andby the late ;G9s over 89 million bottles were being drunk there annually)

predominantly in the border states but elsewhere too.

-he taste of tequila is notoriously hard to describe. -ake top2quality e%porttequila and you have a spirit whose most obvious feature is a smooth sharpness1an apparent contradiction in terms that is fairly near the mark.

-he tart quality of tequila) more pronounced than that of vodka or Dry gin) make itan interesting spirit for mi%ing) and it is no longer wholly confined to a handful ofspecial cocktails) but is making minor inroads into mi%es dominated by gin) vodkaand even white rum.

n the >/< it has established as decidedly more than one of those novelty drinksthat appear from time to time in that volatile and enterprising market.

n Britain) serious importation did not start until ;G and it took over a decadefor it to make a serious impact) especially amongst the younger consumers)tequila has now gained a strong foothold. n anada) 0ermany and <ustraliatequila has grown in popularity way faster than in Britain and is today anestablished spirit.

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<bsinthe <bsinthe "bsinthe is traditionally a distilled) highly alcoholic 3@J2G@J <BC4beverage. t is an anise2flavored spirit derived from herbs) including the flowersand leaves of the herb Artemisia absinthium) also called wormwood. <bsinthehas a characteristic natural green colour but can also be colourless. t is oftencalled ]the 0reen ,airy]. <lthough it is sometimes mistakenly called a liqueur )absinthe is not bottled with added sugar and is therefore classified as a liquor .

<bsinthe is unusual among spirits in that it is bottled at a high proof but isnormally diluted with water when it is consumed.

<bsinthe originated in the canton of 7euchtel in /wit#erland. t achieved greatpopularity as an alcoholic drink in late ;th2 and early 89th2century ,rance) particularlyamong Parisian artists andwriters. Due in part to itsassociation with bohemian culture) absinthe was opposedby social conservatives andprohibitionists. harles

Baudelaire) Paul Cerlaine) <rthur =imbaud) Cincent van0ogh) $scar Wilde) and

<leister rowley were allnotorious ]bad men] of that daywho were 3or were thought to

be4 devotees of the 0reen ,airy. <bsinthe was portrayed as a dangerouslyaddictive psychoactive drug. -he chemical thu&one) present in small quantities)was blamed for its alleged harmful effects. By ;;@) absinthe had been bannedin the >nited /tates and in most +uropean countries e%cept the >nited Lingdom)/weden) /pain) Portugal) and the <ustro2Hungarian +mpire. <lthough absinthewas vilified) no evidence has shown it to be any more dangerous than ordinaryliquor. ts psychoactive properties) apart from those of alcohol) had been muche%aggerated.

< revival of absinthe began in the ;9s) when countries in the +uropean>nion began to reauthori#e its manufacture and sale. <s of ,ebruary 899:)nearly 899 brands of absinthe were being produced in a do#en countries) mostnotably in ,rance) /wit#erland) /pain) and the #ech =epublic.

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http://en.wikipedia.org/wiki/Alcohol_by_volume

http://en.wikipedia.org/wiki/Anise


http://en.wikipedia.org/wiki/Herb

http://en.wikipedia.org/wiki/Absinth_Wormwood


http://en.wikipedia.org/wiki/Sugar


http://en.wikipedia.org/wiki/Proof_(alcohol)

http://en.wikipedia.org/wiki/Canton_of_Neuch%C3%A2tel

http://en.wikipedia.org/wiki/Switzerland


http://en.wikipedia.org/wiki/Paris

http://en.wikipedia.org/wiki/Bohemianism

http://en.wikipedia.org/wiki/Social_conservatives

http://en.wikipedia.org/wiki/Prohibitionists

http://en.wikipedia.org/wiki/Charles_Baudelaire


http://en.wikipedia.org/wiki/Paul_Verlaine

http://en.wikipedia.org/wiki/Arthur_Rimbaud

http://en.wikipedia.org/wiki/Vincent_van_Gogh


http://en.wikipedia.org/wiki/Oscar_Wilde

http://en.wikipedia.org/wiki/Aleister_Crowley

http://en.wikipedia.org/wiki/Addiction

http://en.wikipedia.org/wiki/Psychedelics,_dissociatives_and_deliriants

http://en.wikipedia.org/wiki/Thujone



http://en.wikipedia.org/wiki/European_Union












http://en.wikipedia.org/wiki/Canton_of_Neuch%C3%A2tel

http://en.wikipedia.org/wiki/Switzerland


http://en.wikipedia.org/wiki/Paris

http://en.wikipedia.org/wiki/Bohemianism

http://en.wikipedia.org/wiki/Social_conservatives

http://en.wikipedia.org/wiki/Prohibitionists



http://en.wikipedia.org/wiki/Paul_Verlaine

http://en.wikipedia.org/wiki/Arthur_Rimbaud



http://en.wikipedia.org/wiki/Oscar_Wilde

http://en.wikipedia.org/wiki/Aleister_Crowley

http://en.wikipedia.org/wiki/Addiction

http://en.wikipedia.org/wiki/Psychedelics,_dissociatives_and_deliriants







t^s been all but impossible to obtain for the last ;99 years) butfortunately today <bsinthe is legal again in the >nited /tates and is ne%t totequila the fastest growing spirit.

<ccording to its fans <bsinthe has awesome powers. $ne Portuguese

drinker says1] had aural hallucinations for maybe eight hours) was really an%iety2ridden. -he ne%t day) had the most irritating hangover) and it lasted for twomore].

-he drink^s almost supernatural strength e%plains why cognoscenti refer tothe emerald2colored nectar by its ;th century nickname) ]the 0reen ,aerie].

<bsinthe^s notoriety owes as much to the side effects of wormwood) theherb that gives the drink its bitter taste) as it does to its alcoholic bite.

<t G9J alcohol by volume 3;9 proof4 the spirit is twice as strong as the mostlethal vodkas) but it combines the punch you get from drinking meths with thelaid2back after glow of the finest cannabis. -hat^s because wormwood contains

the chemical thu&one) which is closely related to skunk and seems to beresponsible for the hallucinations and erotic dreamsdevotees of the 0reen ,aerie often e%perience.

<bsinthe has been making waves ever since boo#e baron Henri 'ouisPernod 3whose other big invention is still turning piss green at bars thelength and breadth of ,rance4 stumbled across the recipe in /wit#erland back in;GG and began to ship the spirit back across the border. n its heyday) the0reen ,aerie got the creative &uices of many great artists flowing1 Can 0ogh issaid to have sliced off his ear with a ra#or while under its influence) -oulouse2'autrec carried his with him in a hollowed2out walking stick) and the machoposeur +rnest Hemingway used it to ease the psychological pain of hisencroaching impotence.

/adly) the drink also took the blame for a plague of alcohol2inducedmental break2downs that at one point filled half the beds in every asylum in,rance. When army medics worked out that the average <bsinthe2addled ,renchsoldier had a chest measurement two inches smaller than his clean2living0erman counterpart) the =epublic^s favorite tipple began to attract some seriouscriticism.

!atters came to a head when investigators decided that a couple of early89th century murderers had committed their crimes while out of their skulls on

<bsinthe. =eformers collected more than ;;9.999 signatures on petitions callingfor the drink to be outlawed. <nd the authorities) sensing some positive P=) weremore than happy to comply. <bsinthe was never actually illegal in the >L) whereit never really caught on in any case) but the blanket bans on production in its oldstrongholds of ,rance) Belgium) /wit#erland and the >nited /tates 2 introducedbetween ;9@ and ;; 2 made it all but impossible to obtain until #ech distiller=adomil Hill began to produce it again in ;9. /ince then there have been signsthat <bsinthe may be poised to make a come2back and slowly but surely it did. tcame back in style and with a ma&or kick.

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<t the heart of <bsinthe^s attraction lies the ritual that turns drinking the0reen ,aerie into a real event. -hough it is possible to down the spirit neat) it^sso strong that the e%perience is described as deeply unpleasant. nstead)practiced drinkers prefer to mi% it with sugar and water.

t can be strained through perforated spoons filled with granulesM or a

teaspoon2full of sugar can be dipped into a measure of <bsinthe and then setalight and held over the glass to melt. <s it drips into the spirit) it sets the drink on fire. <t that point water is

added to put out the flame and produce the final mi%ture./pirit^s appeal1 -here^s a fin2de2siecle mystique around <bsinthe. t^s legendaryand &ust right for the closing years of the !illennium and the beginning of the newone.

%roduction

urrently) most countries have no legal definition of absinthe) althoughspirits such as /cotch whisky) brandy) and gin generally have such a definition.!anufacturers can label a product Aabsinthe or Aabsinth without regard to anylegal definition or minimum standard.

Producers use one of two processes to make absinthe1 either distillation orcold mi%ing. n the few countries which have a legal definition of absinthe)distillation is the sole permitted process. <n online description of the distillationprocess 3in ,rench4 is available.

-he three main herbs used to produce absinthe are grande wormwood)green anise) and florence fennel) which are often called ]the holy trinity.] !anyother herbs may be used as well) such as petite wormwood 3 Artemisia pontica or=oman wormwood4) hyssop) melissa) star anise) angelica) sweet flag) dittany)coriander ) veronica) &uniper ) and nutmeg.

-he simple maceration of wormwood in alcohol 3as called for in absinthekits4 without distillation produces an e%tremely bitter drink because of thepresence of the water2soluble absinthin) one of the most bitter substances knownto man. <uthentic recipes call for distillation after a primary maceration andbefore the optional secondary coloring maceration. -he distillation of absinthe

first produces a colorless distillate that leaves the alembic at around G8 percent <BC 3; proof4.

-he distillate can be bottled clear) to produce a 6lanche or la 6leueabsinthe) or it can be colored using artificial or natural coloring. -raditionalabsinthes take their green color from chlorophyll) which is present in some of theherbal ingredients during the secondary maceration. -his is done by steeping petite wormwood) hyssop) and melissa 3among other herbs4 in the liquid.

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http://en.wikipedia.org/wiki/Green_anise

http://en.wikipedia.org/wiki/Florence_fennel

http://en.wikipedia.org/wiki/Hyssop

http://en.wikipedia.org/wiki/Lemon_balm

http://en.wikipedia.org/wiki/Star_anise

http://en.wikipedia.org/wiki/Angelica


http://en.wikipedia.org/wiki/Sweet_flag

http://en.wikipedia.org/wiki/Dittany

http://en.wikipedia.org/wiki/Coriander

http://en.wikipedia.org/wiki/Veronica_(plant)

http://en.wikipedia.org/wiki/Juniper

http://en.wikipedia.org/wiki/Nutmeg

http://en.wikipedia.org/wiki/Maceration_(wine)

http://en.wikipedia.org/w/index.php?title=Absinthin&action=edit&redlink=1





http://en.wikipedia.org/wiki/Chlorophyll

http://en.wikipedia.org/wiki/Maceration

http://en.wikipedia.org/wiki/Steeping

http://en.wikipedia.org/wiki/Melissa_(plant)






http://en.wikipedia.org/wiki/Green_anise

http://en.wikipedia.org/wiki/Florence_fennel

http://en.wikipedia.org/wiki/Hyssop

http://en.wikipedia.org/wiki/Lemon_balm



http://en.wikipedia.org/wiki/Sweet_flag

http://en.wikipedia.org/wiki/Dittany

http://en.wikipedia.org/wiki/Coriander

http://en.wikipedia.org/wiki/Veronica_(plant)

http://en.wikipedia.org/wiki/Juniper

http://en.wikipedia.org/wiki/Nutmeg

http://en.wikipedia.org/wiki/Maceration_(wine)

http://en.wikipedia.org/w/index.php?title=Absinthin&action=edit&redlink=1





http://en.wikipedia.org/wiki/Maceration

http://en.wikipedia.org/wiki/Steeping




hlorophyll from these herbs is e%tracted giving the drink its famous green color.-his process also provides the herbal comple%ity that is typical of high qualityabsinthe. -his type of absinthe is known as a #erte. <fter the coloring process)the resulting product is reduced with water to the desired percentage of alcohol.

Historically) most absinthes contain between F9 and G@ percent alcohol byvolume 3;89 to ;@9 proof4. t is said to improve materially with storage) and manypre2ban distilleries aged their absinthe in neutral barrels before bottling.

/ome modern absinthes are produced using the cold mi% system. -hebeverage is manufactured by mi%ing flavoring essences) and artificial coloring inhigh2proof alcohol) and is similar to a flavored vodka or ]absinthe schnapps]./ome modern absinthes are bottled at up to :8J alcohol and others can containup to :.J.

<bsinthe can also be naturally colored red using hibiscus flowers. -his is

called a rouge or rose absinthe. <s of now) only one historical rouge brand hasbeen discovered.

"bsinthe !er*ice

-raditionally) absinthe is poured into a glass overwhich a specially designed slotted spoon is placed.

< sugar cube is then deposited in the bowl of thespoon. ce2cold water is poured or dripped over the

sugar until the drink is diluted to a ratio between I1;and @1;. During this process) the components thatare not soluble in water) mainly those from anise)fennel) and star anise) come out of solution andcloud the drink. -he resulting milky opalescence iscalled the louche 3,r. ]opaque] or ]shady]4 -headdition of water is important) causing the herbs to]blossom] and bringing out many of the flavorsoriginally overpowered by the anise.

$riginally a waiter would serve a dose of absinthe) ice water in a carafe)

and sugar separately) and the drinker would prepare it to their preference. Withincreased popularity) the absinthe fountain) a large &ar of ice water on a base withspigots) came into use. t allowed a number of drinks to be prepared at once) andwith a hands2free drip) patrons were able to sociali#e while louching a glass.

<lthough many bars served absinthe in standard glasses) a number ofglasses were specifically made for absinthe. -hese had a dose line) bulge) orbubble in the lower portion denoting how much absinthe should be poured in.

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http://en.wikipedia.org/wiki/Slotted_spoon

http://en.wikipedia.org/wiki/Sugar_cube


http://en.wikipedia.org/wiki/Fennel


http://en.wikipedia.org/wiki/Ouzo_effect

http://en.wikipedia.org/wiki/Opalescence

http://en.wikipedia.org/wiki/Carafe


http://en.wikipedia.org/wiki/Spigot


http://en.wikipedia.org/wiki/Slotted_spoon

http://en.wikipedia.org/wiki/Sugar_cube


http://en.wikipedia.org/wiki/Fennel



http://en.wikipedia.org/wiki/Opalescence


http://en.wikipedia.org/wiki/Spigot



$ne ]dose] of absinthe is around ; ounce 3I9 m'4) and most glasses used thisas the standard) with some drinkers using as much as ;Q ounces 3@ m'4.

n addition to being drunk with water poured over sugar) absinthe was acommon cocktail ingredient in both the >nited Lingdom and the >nited /tates)

and continues to be a popular ingredient today. $ne of the most famous of theseis +rnest Hemingway"s ]Death in the <fternoon] cocktail) a concoction hecontributed to a ;I@ collection of celebrity recipes. His directions are as follows1]Pour one &igger absinthe into a hampagne glass. <dd iced hampagne until itattains the proper opalescent milkiness. Drink three to five of these slowly.

on#essions o# an 0bsinthe drinker

]...We start the evening at midnight 3this being /pain) after all4 in the ]Bar!arsella]. < young waiter brings us small brandy glasses full of clear) oily2looking

<bsinthe) along with all the attendant paraphernalia1 a bottle of water) paper2

wrapped lumps of sugar) and a three2pronged trowel. n the classic version) youset the trowel on the rim of the glass) and slowly strain the water through thesugar cube into the <bsinthe until it dissolves. < local variation1 take a sugarcube between thumb and forefinger and allow it to soak up the <bsinthe) which isF: per cent alcohol. -hen) placing this cube on the trowel) light it on fire until thealcohol burns off. <fter stirring the dissolving cube into the <bsinthe) fill theglass three2quarters full of water) provoking a remarkable transformation. -heliquid turns milky green 2 a color $scar Wilde called opaline 2 though to my eyesit looks more like a happy marriage of creme2de2menthe and whipped cream. nmurky half2light of the ]Bar !arsella]) my glass of <bsinthe appears to beglowing from within. +ven <bsinthe^s 0reek name) <psinthion) means

]undrinkable]. t^s this romantic notion of danger which probably gave absinthesuch a following among intellectuals1 it was the sub&ect of a painting by !anet) asculpture by Picasso) and innumerable anecdotes by Hemingway and Poe. imagine myself embarking on a long slide into debauchery) followed by months ofhydro2therapy in some 0othic asylum.]

]-hey had been <bsinthed. -hey finished a bottle2and2a2half betweenthem) went for a swim and didn^t have the coordination to find their clothesafterwards. -hey &ust legged it through the town until they were arrested. -hepolice didn^t take kindly to drunks and nudity.]

]$ne night when was drinking <bsinthe) rolled down a hill into the mainroad where lay laughing at the traffic that had come to a stand2still around me.*ou could tell how badly <bsinthed you were by how many scars and bruisesyou had the ne%t day.]

],ew drinks have the power to completely change the way you think aboutalcohol. We^ve all got stories to tell about ^last night^) but in my e%perience there^sonly one drink which can render your body completely at its mercy. -he problemis that there^s nothing to indicate how strong the drink is. -he bottles don^t saythat it^s the alcoholic equivalent of '/D.]

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http://en.wikipedia.org/wiki/Jigger_(bartending)

http://en.wikipedia.org/wiki/Jigger_(bartending)



]-he best way to drink it is with lemonade) but the adventurous ones drinkit straight. <s you gulp it down) the burning sensation in the throat and all the waydown to the pit of your stomach makes you feel like you^re training to be a swordeater. 'ike !ari&uana) <bsinthe does not have an instant effect. t creeps up onthe unsuspecting first2timer.]

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/pirits distilled from /ugar ane or /pirits distilled from /ugar ane or !olasses!olasses

';M';M

'um is a distilled beverage made from sugarcane by2products such asmolasses and sugarcane &uice by a process of fermentation and distillation. -hedistillate) a clear liquid) is then usually aged in oak and other barrels. -hema&ority of the world^s rum production occurs in and around the aribbean and inseveral /outh <merican countries) such as olombia) Cene#uela) 0uyana andBra#il) though there are rum producers in places such as <ustralia) ,i&i) ndia)=eunion sland) !auritius) and elsewhere around the world.

=um is produced in a variety of styles. 'ight rums are commonly used incocktails. n addition to cocktails) golden and dark rums are appropriate fordrinking straight) or as a brandy for cooking. Premium rums are also availablethat are made to be consumed neat or on the rocks.

=um plays a part in the culture of most islands of the West ndies) and hasfamous associations with the =oyal 7avy 30rog4 and piracy 3Bumbo4. =um hasalso served as a popular medium of e%change that helped to promote slavery along with providing economic instigation for <ustralia^s =um =ebellion and the

<merican =evolution.

/istor of ';M

-he precursors to rum date back to antiquity. Development of fermenteddrinks produced from sugarcane &uice is believed to have first occurred either inancient ndia or hina) and spread from there. <n e%ample of such an early drink

is brum. Produced by the !alay people) brum dates back thousands of years.!arco Polo also recorded a ;th2century account of a ]very good wine of sugar]that was offered to him in what is modern2day ran.

-he first distillation of rum took place on the sugarcane plantations of thearibbean in the ;Gth century. Plantation slaves first discovered that molasses) aby2product of the sugar refining process) can be fermented into alcohol. 'ater)distillation of these alcoholic by2products concentrated the alcohol and removed

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http://en.wikipedia.org/wiki/Sugarcane


http://en.wikipedia.org/wiki/Juice





http://en.wikipedia.org/wiki/Barrels

http://en.wikipedia.org/wiki/Caribbean

http://en.wikipedia.org/wiki/South_America

http://en.wikipedia.org/wiki/Colombia

http://en.wikipedia.org/wiki/Venezuela

http://en.wikipedia.org/wiki/Guyana




http://en.wikipedia.org/wiki/Fiji




http://en.wikipedia.org/wiki/R%C3%A9union

http://en.wikipedia.org/wiki/Mauritius

http://en.wikipedia.org/wiki/Light_rum

http://en.wikipedia.org/wiki/Cocktail


http://en.wiktionary.org/wiki/neat#Adjective

http://en.wiktionary.org/wiki/on_the_rocks


http://en.wikipedia.org/wiki/West_indies#Caribbean_vs._West_Indies

http://en.wikipedia.org/wiki/Royal_Navy

http://en.wikipedia.org/wiki/Grog

http://en.wikipedia.org/wiki/Piracy

http://en.wikipedia.org/wiki/Bumbo

http://en.wikipedia.org/wiki/Slavery

http://en.wikipedia.org/wiki/Rum_Rebellion


http://en.wikipedia.org/wiki/Malays_(ethnic_group)


http://en.wikipedia.org/wiki/Marco_Polo

http://en.wikipedia.org/wiki/Iran





http://en.wikipedia.org/wiki/By-product








http://en.wikipedia.org/wiki/Barrels

http://en.wikipedia.org/wiki/Caribbean









http://en.wikipedia.org/wiki/R%C3%A9union

http://en.wikipedia.org/wiki/Mauritius

http://en.wikipedia.org/wiki/Light_rum

http://en.wikipedia.org/wiki/Cocktail


http://en.wiktionary.org/wiki/neat#Adjective


http://en.wikipedia.org/wiki/West_indies#Caribbean_vs._West_Indies

http://en.wikipedia.org/wiki/Royal_Navy

http://en.wikipedia.org/wiki/Grog

http://en.wikipedia.org/wiki/Piracy

http://en.wikipedia.org/wiki/Bumbo


http://en.wikipedia.org/wiki/Rum_Rebellion



http://en.wikipedia.org/wiki/Marco_Polo




http://en.wikipedia.org/wiki/By-product



impurities) producing the first true rums.-radition suggests that rum first originated onthe island of Barbados. =egardless of its initialsource) early aribbean rums were not knownfor high quality. < ;F@; document from

Barbados stated) ]-he chief fuddling they makein the island is =umbullion) alias Lill2Divil) andthis is made of sugar canes distilled) a hot)hellish) and terrible liquor].

7ot until the mid ;Gth century was specialWest ndian spirit heard of in +urope) althoughdistillation from sugar cane certainly started

much earlier) and then under the appellation kill2devil. t was described as ^hot)hellish and terrible^) and was given to the plantation slaves to ease their miseryand keep them tolerably content during their appalling labors in cane2fields.

However) it may be assumed that plantation2owners also tried the stuff)if only when ships failed to bring supplies of more conventional stimulants from+urope or <merica.

Where the strange name ^rum^ for the spirit comes from is not known./ome say it is a corruption of the /panish word ron) since probably the/paniards were the first to distil in their colonies. $thers claim the origin is to besought in south2west +ngland) from the Devon word rumbullion) a dialect form ofrumbustion) an old +nglish term for ûproar^) or) later) ^strong liquor^.

-he more scholarly may opt for derivation from the 'atin saccharum)sugar. Be that as it may) half a century after the scathing sobriquet ^kill2devil^ firstsaw print) rum) under that new name) was being praised as ^...very wholesomeand therefore has lately supplied the place of brandy in punch^.

During the ;:th century rum achieved widespread popularity in +nglandand in Britain^s 7orth <merican colonies. t is said that Paul =evere) during hiscelebrated ride) did not commence uttering his cry ^-he +nglish are coming^ untilafter he had paused at a rum distillery for a few refreshing noggins.

7ew +ngland still produces a small quantity of rum from imported

molasses. < traditional love of rum in the north2eastern >/< was fittinglyimmortali#ed during Prohibition1 the ;8 mile e%tent of territorial waters) in whichbootleggers^ craft had to dodge the sea2going forces of the law) was called not0in 'ane or Whisky <lley but =um =ow.

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Principal rum traders

$ld2time rum was all of the sweetish) heavy) pungent pot2stilled styleoften now called 7avy rum \after ^7elson^s Blood^ of the British =oyal 7avy) theimmensely strong daily rum issue. However) rum has changed with the times1 thedescendants of Boston privateers who quaffed draughts of rich) powerful 7ew+ngland rum now sip a white rum cocktail. -he principal centers of the rum tradeare the West ndies) the aribbean and the coast of /outh <merica. t is alsomade in many other countries \/outh <frica) !adagascar and the Philippines)for e%ample\ and there are distillates similar to rum that are known by other

names. uba) once so important) has recommenced e%port on a minor scale.However) in the West ndies) it is Puerto =ico) the largest producer) whichsupplies most of the >/ market. -he ,rench drink a lot of rhum1 !artinique istheir biggest source) 0uadeloupe the second) and they also provide ,renchrhums for e%port to other countries. ,urther important rum producers includedcelebrated islands1 6amaica) Britain^s biggest and oldest supplier) Barbados)historically noted for light rumsM -rinidad and Haiti) which has benefited by uba^sdecline. $n the mainland) 0uyana produces the famous Demerara) a lusciousstyle of rum. n Britain) the leading importers and brand2owners are >nited =um!erchants. /eagram^s aptain !organ is a substantial seller and Bacardi loomslarge.

Distillation and production of rum

=um may be distilled either from a wash of cane &uice or from molasses)the sugar2rich residue of the conversion into cane2sugar. < second grade) rum2type spirit is also produced for cheap local markets and not e%ported) a sort ofmarc de sucre.

-hough some of the greatest aribbean rums are pot2stilled and usuallymatured and bottled at the place of manufacture) for the most part commercial

rum is made by continuous distillation. -he almost flavorless) highly rectified rumproduced from the continuous distillation process is then turned into ^navy^ orother style of dark rum by the addition of concentrated flavors) and darkenedaccording to demand. onversely) white rum that picks up color during maturingmay require discoloring before bottling.

'ike any other industry \and rum is a big industry\ the product has hadto adapt itself to a changing demand in the market. -o a marked degree this has

117



in recent years been a question of ^follow the leader^. -he prime e%ample is theemergence of white rum as a conquering force. ,or long time white rum) oftendirect from the still) was purely a local drink) employed to enliven coconut milk orwhatever fruit &uice was most available. <s the oca2ola empire spread acrossthe globe) that product was found to go admirably with the spirit. t is probable

that white rum first came to the general attention of the <merican public duringProhibition) when the <mericans flocked to the uban capital of Havana) a cityoverflowing with boo#e and other delights denied in the >/<.

-here they discovered the merits of the uba 'ibre) white rum and oca2ola) a satirically named mi% under an iron2heeled if socially permissivedictatorship. -he Daiquiri cocktail likewise came to their notice and &oined theranks of great cocktails in the post2Prohibition <merican repertoire) to saynothing of the uncounted Daiquiris mi%ed in speakeasies. !uch later \not untilthe ;F9s\ young Britons) influenced by !editerranean holidays) took toBacardi2and2oke in a big way.

ronically) the founders of Bacardi played a leading role in uba^s fightfor independence from /pain. -hen) by a quirk of history) after another battle togain freedom) this time from the Babtista tyranny) a new dictatorial power)astro^s) e%propriated the company.

t had been founded in ;:F8 by Don ,acundo Bacardi) who had the ideathat from uba^s copious and splendid molasses a new sort of rum could beproduced \light) smooth) pure and low in flavour. Don ,acundo^s son +milio wasso successful) despite a couple of spells in e%ile for political activity) that by ;::@he was bringing actions for infringement of the copyrights in his label design.

n ;:8) the heir to the /panish throne fell gravely ill. He was givenBacardi rum) and his fever aborted. $n his recovery) the royal physician wasauthori#ed to write to Don +milio praising the rum^s apparent life2restoringqualities. -he family sufficiently forgot their republican principles to add the/panish royal arms to their label.

-he more recent e%ile of Bacardi on corporate rather than personalgrounds has only enchanted its prosperity. ts headquarters are in 7assauM themain distillery is in Puerto =ico) convenient for the huge <merican market. <distillery had been established in Barcelona in ;;9. -here are now Bacardiplants in !e%ico and Bra#il.

t is possible that Bacardi arta Blanca) colorless and very delicate) isthe world^s biggest2selling single brand of spirit 3brand) as opposed to product2group4. -he less well2known arta $ro is faintly colored and fractionally less dry.

Bacardi^s immense growth has spawned a plethora of white rums ofvarying qualities. /ome of these white rums are virtually impossible to distinguish

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from vodka when mi%ed with ice and citrus2flavored additives. ,or thosetraditional rum drinks that have survived) such as the various punches) a darkrum is preferable) the degree of pungency being a matter of taste.

=um is a spirit that appeals) in its many forms and in the guise of many

mi%es) to an e%traordinary wide range of consumers. *ou can see it being drunkby career women in 7ew *ork bars and sailors in uadeloupe cafKs. $ver thecenturies rum has shown resilience and adaptability worthy of its origin.

Dividing rum into meaningful groupings is complicated by the fact thatthere is no single standard for what constitutes rum. nstead rum is defined bythe varying rules and laws of the nations that produce the spirit. -he differencesin definitions include issues such as spirit proof ) minimum aging) and evennaming standards.

+%amples of the differences in proof is olombia) requiring their rum

possess a minimum alcohol content of @9 <BC) while hile and Cene#uela require only a minimum of 9 <BC. !e%ico requires rum be aged a minimum of :monthsM the Dominican =epublic) Panama and Cene#uela require two years.7aming standards also vary) <rgentina defining rums as white) gold) light) ande%tra light. Barbados uses the terms white) overproof) and matured) while the>nited /tates defines rum) rum liqueur) and flavored rum. n <ustralia =um isdivided into Dark =um 3>nder Proof known as >P) $ver Proof known as $P) andtriple distilled4 and White =um.

Despite these differences in standards and nomenclature) the followingdivisions are provided to help show the wide variety of rums that are produced.

=egional Cariations

Within the aribbean) each island or production area has a unique style. ,or themost part) these styles can be grouped by the language that is traditionallyspoken. Due to the overwhelming influence of Puerto =ican rum) most rumconsumed in the >nited /tates is produced in the !panish:speaking style.

• !panish:speaking islands and countries traditionally produce light rumswith a fairly clean taste. =ums from uba) Panama) the Dominican

=epublic) Puerto =ico) olombia and Cene#uela are typical of this style.

• nglish:speaking islands and countries are known for darker rums with afuller taste that retains a greater amount of the underlying molasses flavor.=ums from Barbados) Beli#e) Bermuda) /aint Litts) the Demerara regionof 0uyana) and 6amaica are typical of this style.

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http://en.wikipedia.org/wiki/Mexico

http://en.wikipedia.org/wiki/Dominican_Republic

http://en.wikipedia.org/wiki/Panama


http://en.wikipedia.org/wiki/Argentina




http://en.wikipedia.org/wiki/Cuba




http://en.wikipedia.org/wiki/Puerto_Rico




http://en.wikipedia.org/wiki/Belize

http://en.wikipedia.org/wiki/Bermuda

http://en.wikipedia.org/wiki/Saint_Kitts

http://en.wikipedia.org/wiki/Demerara


http://en.wikipedia.org/wiki/Jamaica









http://en.wikipedia.org/wiki/Argentina




http://en.wikipedia.org/wiki/Cuba








http://en.wikipedia.org/wiki/Belize

http://en.wikipedia.org/wiki/Bermuda

http://en.wikipedia.org/wiki/Saint_Kitts

http://en.wikipedia.org/wiki/Demerara





• )rench:speaking islands are best known for their agricultural rums 3rhumagricole4. -hese rums) being produced e%clusively from sugar cane &uice)retain a greater amount of the original flavor of the sugar cane and aregenerally more e%pensive than molasses2based rums. =ums from Hati)0uadeloupe) !arie20alante and !artinique are typical of this style.

achaOa is a spirit similar to rum that is produced in Bra#il. /eco) fromPanama) is also a spirit similar to rum) but also similar to vodka) since it is tripledistilled. -he ndonesian spirit 6ata#ia Arrack ) or Arrak ) is a spirit similar to rumthat includes rice in its production. Z88[ !e%ico produces a number of brands oflight and dark rum) as well as other less e%pensive flavored and unflavored sugarcane based liquors) such as aguardiente de caKa and charanda. n some casescane liquor is flavored with mecal to produce a pseudo2tequila2like drink.

< spirit known as Aguardiente) distilled from molasses and often infused withanise) with additional sugarcane &uice added after distillation) is produced in

entral <merica and northern /outh <merica.Z8I[

n West <frica) and particularlyin 'iberia) cane (uice 3also knownas &iberian rum or simply <within 'iberia itself) is a cheap)strong spirit distilled from sugarcane) which can be as strong as:F proof.

Within +urope) a similar spirit

made from sugar beet is known astuemLk 3from tu#emsk rum)domestic rum4 in the #ech=epublic and 9obba &ibre on the

land slands.

n 0ermany) a cheap substituteof dark rum is called 4umGerschnitt 3literally1 cut rum4. -hisdistilled beverage is made ofgenuine dark rum 3often from

6amaica4) rectified spirit) andwater. Cery often) caramel coloring is used) too. -he relative amountof genuine rum it contains can bequite low since the legal minimumis at only @ percent) but the taste of=umverschnitt is still very similar to

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http://en.wikipedia.org/wiki/Guadeloupe

http://en.wikipedia.org/wiki/Marie-Galante

http://en.wikipedia.org/wiki/Martinique

http://en.wikipedia.org/wiki/Cacha%C3%A7a


http://en.wikipedia.org/wiki/Indonesia

http://en.wikipedia.org/wiki/Arrack

http://en.wikipedia.org/wiki/Rum#cite_note-21%23cite_note-21


http://en.wikipedia.org/wiki/Charanda

http://en.wikipedia.org/wiki/Mezcal




http://en.wikipedia.org/wiki/Central_America



http://en.wikipedia.org/wiki/Liberia

http://en.wikipedia.org/wiki/Sugar_beet

http://en.wikipedia.org/wiki/%C3%85land


http://en.wikipedia.org/wiki/Rectified_spirit

http://en.wikipedia.org/wiki/Caramel_coloring

http://en.wikipedia.org/wiki/Ha%C3%AFti

http://en.wikipedia.org/wiki/Guadeloupe

http://en.wikipedia.org/wiki/Marie-Galante




http://en.wikipedia.org/wiki/Indonesia

http://en.wikipedia.org/wiki/Arrack



http://en.wikipedia.org/wiki/Charanda

http://en.wikipedia.org/wiki/Mezcal




http://en.wikipedia.org/wiki/Central_America



http://en.wikipedia.org/wiki/Liberia

http://en.wikipedia.org/wiki/Sugar_beet

http://en.wikipedia.org/wiki/%C3%85land


http://en.wikipedia.org/wiki/Rectified_spirit




genuine dark rum. n <ustria) a similar rum called 8nlFnderrum or domestic rum isavailable.

0rades

-he grades and variations used to describe rum depend on the location that arum was produced. Despite these variations the following terms are frequentlyused to describe various types of rum1

• 7ight 'ums) also referred to as light ) sil#er ) and white rums. n general)light rum has very little flavor aside from a general sweetness) and servesaccordingly as a base for cocktails. 'ight rums are sometimes filtered after

aging to remove any color. -he Bra#ilian immensely popular achaOa belongs to this type. -he ma&ority of 'ight =um comes out of Puerto =ico.

• old 'ums) also called amber rums) are medium2bodied rums which aregenerally aged. -hese gain their dark color from aging in wooden barrels3usually the charred white oak barrels that are the byproduct of BourbonWhiskey4.

• !piced 'um1 -hese rums obtain their flavor through addition of spicesand) sometimes) caramel. !ost are darker in color) and based on goldrums. /ome are significantly darker) while many cheaper brands are made

from ine%pensive white rums and darkened with artificial caramel color.

• (ark 'um) also known as black rum) classes as a grade darker than goldrum. t is generally aged longer) in heavily charred barrels. Dark rum has amuch stronger flavor than either light or gold rum) and hints of spices canbe detected) along with a strong molasses or caramel overtone. t is usedto provide substance in rum drinks) as well as color. n addition to uses inmi%ed drinks) dark rum is the type of rum most commonly used in cooking.!ost Dark =um comes from areas such as 6amaica) Haiti) and !artinique.

• )la*ored 'um1 /ome manufacturers have begun to sell rums which they

have infused with flavors of fruits such as mango) orange) citrus) coconut or lime. -hese serve to flavor similarly themed tropical drinks whichgenerally comprise less than 9J alcohol) and are also often drunk neator on the rocks.

• 6*er proof 'um is rum which is much higher than the standard 9Jalcohol. !ost of these rums bear greater than G@J) in fact) andpreparations of ;@; to ;F9 proof occur commonly.

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http://en.wikipedia.org/wiki/Haiti


http://en.wikipedia.org/wiki/Mango

http://en.wikipedia.org/wiki/Orange_(fruit)

http://en.wikipedia.org/wiki/Citrus

http://en.wikipedia.org/wiki/Coconut

http://en.wikipedia.org/wiki/Lime


http://en.wikipedia.org/wiki/Austria





http://en.wikipedia.org/wiki/Haiti


http://en.wikipedia.org/wiki/Mango

http://en.wikipedia.org/wiki/Orange_(fruit)


http://en.wikipedia.org/wiki/Coconut

http://en.wikipedia.org/wiki/Lime




• %remium 'um1 <s with other sipping spirits) such as ognac and /cotch)a market e%ists for premium and super2premium rums. -hese aregenerally boutique brands which sell very aged and carefully producedrums. -hey have more character and flavor than their ]mi%ing]counterparts) and are generally consumed without the addition of other

ingredients.

rnest /eming<a, endurance drinker, greets )idel Castro,endurance orator

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CachaLaCachaLaachaOa or pinga is a Bra#ilian liquor made from distilled sugar cane

&uice. While rum is distilled from molasses) cachaOa is distilled directly from the &uice of the unrefined sugar cane. Prior to distillation the &uice ferments in a woodor copper container for three weeks) and is then boiled down three times to aconcentrate. achaOa is always distilled in such a way that the scent of sugarcane and inimitable flavor typical of rum are retained. achaOa is sometimesknown as ca%aca) ca%a or chacha.

Bra#il has )999 brands of cachaOa and the country produces ; billion

liters of the beverage per year. t is one of the most consumed drinks in Bra#il)second only to beer.

CachaLa is the most popular distilled alcoholic beverage in Bra#il.achaOa is denomination of origin) in other regions of Bra#il it is known as]aguardente]) ]pinga] or other names. achaOa is mostly produced in Bra#il)where ;.@ billion liters 3IF million gallons4 are consumed annually 3roughly eightlitres per head4) compared with ;@ million liters 3I.F million gallons4 outside thecountry. achaOa is) ]...the product of the distillation of fermented sugarcane

(uice! with its alcohol strength between , and +, by #olume. ?p to sixgrams per liter of sugar may be added.]

achaOa differs from rum in that it is made from sugarcane &uice while rumis made from either molasses or sugarcane &uice then aged in oak barrels.

;.I billion liters of achaOa is produced each year. $nly ;J of thisproduction is e%ported 3mainly to 0ermany4. $utside Bra#il) cachaOa is usedalmost e%clusively as an ingredient in tropical drinks) with the caipirinha being themost famous cocktail.

%roduction

achaOa is made from the &uice of the first pressing of sugarcane. -heharvested sugarcane is washed and then pressed through large metal rollers toe%tract the cane &uice. -he &uice is then passed through a filtration process 3toe%tract any cane fragments or other foreign matter4 and then on to fermentationtanks. !ost often) a leavening agent\such as fubL 3corn meal4) rice bran) riceflakes or other type of cereal\is added to the cane &uice prior to fermentation.Beside producing alcohol itself) the leavening agent also adds its own distinctiveflavor and aroma. With most cachaOa producers) the specific leavening agent3s4

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http://en.wikipedia.org/wiki/Aguardente

http://en.wikipedia.org/wiki/1000000000_(number)










http://en.wikipedia.org/wiki/Caipirinha




http://en.wikipedia.org/wiki/Aguardente

http://en.wikipedia.org/wiki/1000000000_(number)













used as well as the recipe 3including fermentation time) temperature) etc.) etc.4 isa tightly guarded trade secret.

Whether or not a leavening agent is added) the sugarcane &uice isfermented for from one to three days 3depending upon the prevailing ambient

temperature4) then distilled at a steady temperature of appro%imately 9 )cooled and filtered to remove any impurities. -he first distillation batch is calledcabeceira. t is very strong and often used to make liqueurs. -he second batch iscalled cachaJa boa and it is the batch that is sent on to be bottled or aged. -hethird batch is called Lgua fraca and is often returned to the ne%t batch. !ostcommercially available cachaOas sold on the market are about 9 to :J alcoholby volume or roughly about :9 proof.

!uch like brandy) most fine cachaOas are aged in barrels of +uropean or <merican oak or Bra#ilian amburana) cedar ) frei(M) garapa) balsa) #inhLtico! (e'uitibL or other woods. -he aging process yields a cachaOa with a smoother

taste and 3most often4 a yellow or caramel color. -he time that cachaOa is agedvaries depending upon the barrel si#e) type of the wood) relative temperature andhumidity as well as the storage environment. Bra#ilian law stipulates thatcachaOa must be aged at least one year to be labeled ]aged.]

achaOa is the primary ingredient in a Caipirinha the national cocktail ofBra#il as well as numerous other batidas 3cachaOa and fruit or fruit &uicemi%tures4 as well as the cold weather drink quento.

-here are two types of cachaOa1 artesanal and industrial.

"rtesanal cachaLas are produced by thousands of small mills spread allover the country. -raditionally) the fermentation agent is mai#e flour 3called fubLin Portuguese4 and the distillation unit is a copper pot still. -he resulting productcomes out in I batches1 ]head]) ]core] and ]tail]. !ost of the makers take onlythe ]core]) discarding the other two which have undesirable components.

-hen the beverage is either bottled or stored in wood barrels for aging.-he cachaOa is aged in barrels made from a great variety of native or e%otic treessuch as chestnut) umburana) &equitib) ip) grpia) balsam wood) almond) &atob)guanandi) bra#ilwood) cabreva) tibiriO) garapeira) cherry) and oak. !akers ofartesanal cachaOa usually bottle their own product) selling directly to the market

3consumers) bars) restaurants) supermarkets) etc.4. Domestically) artesanalcachaOas are mostly drunk straight by consumers from the higher economicclasses of society) or made into caipirinhas with sugar and lime.

Industrial cachaLas are made by medium2si#ed and big mills mostlylocated in the countryside of the /o Paulo and ear states. -he industrialcachaOa makers use column stills to process the fermented sugarcane &uice3]continuous distillation process]4. Because of this production system) some

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impurities may remain in the resulting spirit. -he product is then sold as a rawmaterial to cachaOa bottlers. -he bottlers ad&ust the cachaOas to their standardsby adding or removing components. !ost of the time) industrial cachaOas are notaged) being drunk straight by the lower economic classes.

/istor

achaOa was invented by the first Portuguese settlers of Bra#il) in theregion around the town of /o Cicente) sometime between ;@I8 and ;@:.Workers at local sugar mills first discovered that the sugarcane &uice 3garapa4)cooked and left standing) would ]sour] 3ferment4 and turn into a mild alcoholicbeverage. -he product) disparagingly named cagaJa) was consumed by slaves)as a cheap substitute for the ndians^ cauim. /oon someone had the idea ofdistilling it) and thus cachaOa was born.

achaOa distilleries multiplied through colonial Bra#il during the ;Fth and

;Gth centuries. Portugal eventually took notice and) in order to protect the marketfor Portuguese2made grappa 3bagaceira4) tried several times to outlaw themanufacture and consumption of the new spirit. n ;G@F) after a century of failureto suppress it) the rown gave up and levied a ta% on cachaOa. -his ta% broughtsubstantial revenue to the -reasury) and contributed to the reconstructionfollowing the ;G@@ 'isbon earthquake and tsunami.

urrently there are more than )999 different brands of achaOa availablein Bra#il. +arly in its history it was consumed mainly by <fricans) peasants) andmembers of the lower class. <s is often the case) elitists considered it a lowdrink) unfit for e%clusivist bars and tables. However) the finer points of the

product gained wider and wider appreciation) and it is now a very popular drink)considered by some to be in the same class as whiskey and wine. n thecountry^s largest cities there are many bars speciali#ed in cachaOa) calledcachaJarias) offering hundreds of different brands) some of them very e%pensive.-he most pri#ed brands are produced in !inas 0erais and /o Paulo. -heBra#ilian government and producer associations have recently acted to promotethe e%port of achaOa.

(rinking cachaLa

achaOa) like rum) has two varieties1 unaged 3white4 and aged 3gold4.

White cachaOa is usually bottled immediately after distillation and tends to becheaper. t is often used to prepare caipirinha and all other types of beverages inwhich cachaOa is an ingredient. Dark cachaOa) usually seen as the ]premium]variety) is aged in wood barrels and is meant to be drunk pure. ts flavour isinfluenced by the type of wood the barrel is made of.

-he traditional way to drink pure cachaOa 3white or gold4 is to sip it in asmall @9 ml glass. achaOa tasters let the drink linger inside their mouths in order

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to savor the aftertaste. t is best tasted slowly but is sometimes consumed as ashot) like vodka. -his alternative way to drink cachaOa is in a short and slim glasscalled martelinho 3]little hammer]4. Because the glass is narrow the alcohol willnot evaporate so fast) thus reducing the smell 3considered foul by some4.

The Classic Caipirinha

-he name $aipirinha is derived from the Portuguese word $aipira 3hick)

hayseed) country bumpkin) rube) etc.((essentially a 'i^l <bner type4 coupled withthe 2inha suffi% 3a diminutive denoting little or small4 and can be variouslytranslated as little hick) little hayseed) little country bumpkin) little rube) etc.) etc.

<gain) like the word $a$ha1a) there really is no translation for $aipirinha 3thedrink4 e%cept $aipirinha ... unless you prefer to call it a little hick) little hayseed)little country bumpkin) little rube) etc.. But most people would rather drink onethat get hung up on the name. achaOa is also the primary ingredient innumerous batidas 3cachaOa and fruitNfruit &uice mi%tures4.

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7obody knows for sure e%actly who made the first $aipirinha or when. !anyolder Bra#ilians claim that the $aipirinha was originally a folkremedy used to help alleviate the symptoms of colds and theflu and to soothe sore throats. +ven today) many Bra#iliansare known to create a concoction of lime &uice) cachaOa and

honey as a remedy for colds and flu. -he use of ice is mostcertainly a modern innovation. We can only speculate that theuse of sugar 3or honey4 that is one of bed rocks of the

$aipirinha was used to help the cachaOa go down a little smoother because)after all) ]a spoonful of sugar helps the medicine go down ...]

-here is an old adage in Bra#il1 !uanto pior a $a$ha1a2 .elhor a $aipirinha NNthe worse the cachaJa! the better the caipirinha. onsequently) most ]e%perts]believe it^s best to use clear colored 3white4) non aged cachaOa) essentially) thecheapest available. We agree -herefore) the popular 3and usually more readilyavailable4 ;itO) P1 or Qpioca ;rata brands are perfect for making a world class

caipirinha.

< caipirinha must be made with fresh lime to achieve an ]authentic] taste. nBra#il) the very best caipirinhas are made with limRes galegosNNwhat in the >./.is often referred to as a key lime. -hat^s what we believe is best too. -he limSogalego has a lighter lime odor and tastes a little more acidic. -he larger) morereadily available) thick2skinned) )ahitian limes sold in the >./.) Bra#il andelsewhere can certainly be used but are not as good as key limes 3limResgalegos4.

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'iqueurs'iqueurs

What e%actly is a liqueur? n simplest terms) a liqueur \ sometimesknown as a cordial \ is a flavored) sweetened spirit. -he liqueur category is themost wide2open on the spirits market. Where else do you find drinks colored hotpink or neon yellow and flavored with banana) peppermint) licorice) or whitechocolate? Where else do you find bottles shaped like giant cones or chocolates)and filled with liquid studded with gold flakes? -hese drinks are among the mostimaginative \ and) at times) the most bi#arre \ that you will encounter.

How can you make sense of this creative &umble? By dividing the liqueurcategory into two parts1 old products and new. !ost of the old ones have beenaround for centuries and were typically formulated by monks trying to come upwith remedies for the ailments of their congregations. -he new liqueurs) on theother hand) have been around for much less time1 some for decades) others for

&ust a few years. /ome are the work of artisansM another might be the brainchildof committees of slick marketing whi# kids.

6ld 7iqueurs6ld 7iqueurs

-he ]old] liqueurs that have survived for hundreds of years are eleganttasting) enticing distillations) macerations) or percolations of a variety offlavorings) including herbs) fruits) nuts) seeds) peels) beans) pods) and spices.-hese potions are wonderful to sip after dinner) though some people drink themas aperitifs.

BNnNdictine, a sweet) aromatic) rich liqueur flavored with more thantwenty herbs and plants) was first produced in ;@;9 at the Benedictine <bbey at,Kcamp in the au% district of 7ormandy. $ften referred to as the world^s oldestcordial) dark2amber2colored BKnKdictine has never been copied well 3as is typicalof drinks made from complicated secret formulas4) although many have tried.

BKnKdictine is an herbal liqueur beverage produced in ,rance. ts recipecontains 8G plants and spices. t is believed that BKnKdictine is the oldest liqueurcontinuously made) having first been developed by Dom Bernardo Cincelli in;@;9) at the Benedictine <bbey of ,Kcamp in 7ormandy. Production of the

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liqueur was ceased by the monks in the nineteenth century) taken over by aprivate company founded in ;:FI by <le%andre le 0rand) which continues toproduce the liqueur today.

-he recipe is a closely guarded trade secret) ostensibly known to only

three people at any given time. /o many people have tried 3and failed4 toreproduce it that the company maintains on its grounds in ,Kcamp a ]Hall ofounterfeits] 3>alon de <ontrefaJons4 displaying bottles of the failed attempts.

-he manufacturing process involves several distillations which are then blended.

-he same company also produces OB ? BO 3or BKnKdictine and Brandy4)which is BKnKdictine diluted with brandy) making it less sweet than BKnKdictine.B 5 B was developed in the ;I9s when consumers began a trend of mi%ingBKnKdictine with brandy to produce a drier taste. Both BKnKdictine and B 5 B areIJ alcohol 3:F proof4. <lso) the company introduced in ;GG a F9 proof 3I9J

alcohol4 coffee liqueur) afK BKnKdictine) a blend of BKnKdictine and anothercoffee2flavored liqueur. <dditionally) the company produces a BKnKdictine /ingleask that comes in a black bottle and is only available at the Palais de laBKnKdictine^s store in ,Kcamp) 7ormandy) ,rance.

+very bottle of BKnKdictine has the initials D.$.!. on the label. !istakenlythought by some to refer to ]Dominican $rder of !onks)] it actually stands for]Deo $ptimo !a%imo]M ]Deus] is 'atin for 0od) ]$ptimus] is 'atin for ]best] and]!a%imo] is 'atin for ]greatest] 2 this can be roughly translated as ]-o 0od) mostgood) most great]. 3-he Dominican $rder uses the designation $.P.) which refersto ]$rder of Preachers.]4.

Burnley !iners^ lub in Burnley) >nited Lingdom is the world^s biggestsingle consumer of Benedictine liqueur) after 'ancashire regiments acquired ataste for it during the ,irst World War.

$ther herbal liqueurs include Chartreuse) another monastic2in2origin beveragefor which the color is named) >Pgermeister 3]!aster Hunter]4) and ;nicum.

< second ,rench liqueur claiming ecclesiastical origins is Chartreuse,which was devised by arthusian monks in the !assif de la hartreuse near0renoble more than three hundred years ago. Perhaps the most sophisticated of

herbal eli%irs) it is blended from ;I9 different plants. -his potion) memoriali#ed inthe name of the bright green hue of its liquid) also comes in a mellower yellowversion that was created in ;:I:. -he liqueur is named after the 0randehartreuse monastery where it was formerly produced) located in the hartreuse!ountains. -he liquor is nowadays produced in a factory in the nearby town ofCoiron under the supervision of monks from the monastery.

-he two types of hartreuse most often found are1

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• reen Chartreuse 3;;9 proof or @@J4 is a naturally green liqueur flavoredwith e%tracts from ;I9 plants with its coloring coming from chlorophyll.

• ello< Chartreuse 39J or IJ4) which has a milder and sweeter flavorand aroma.

$ther kinds of hartreuse are1

• Chartreuse $% G$ieillissement 9ceptionnellement %rolongN1 ismade using the same processes and the same secret formula as thetraditional liqueur) and by e%tra long ageing in oak casks it reaches ane%ceptional quality. hartreuse C+P comes in both yellow and green.

• li9ir $NgNtal de la rande:Chartreuse 3;8 proof or G;J4. -he Herbal+li%ir gets its unique flavour from ;I9 medicinal and aromatic plants andflowers. t can be described as a cordial or a liqueur) and is claimed to bea very effective tonic.

Chambord 7iqueur 'oale de )rance is a liqueur made in the 'oire valleyin ,rance. t dates back to ;F:@ when 'ouis C visited hteau de hambord. tis made from black raspberries) blackberries 3mre4) honey) vanilla) and cognac.t has no preservatives and must be consumed within si% months otherwise theingredients separate. t comes in a spherical bottle with a gold plastic lettered^belt^ around the middle. -he bottle is modeled after a 0lobus cruciger ) whichreflects hambord^s royal connection. t is ;F.@J alcohol by volume.

rand Marnier, created in ;::9 by <le%andre !arnier2'apostolle is an e%quisiteliqueur that is based on ognac and the peels of Haitian bitter oranges) was theproduct of a nineteenth2century ,rench family enterprise. 0rand !arnier is 9Jalcohol 3:9 proof 4. t is produced in several varieties) most of which can beconsumed ]neat] as a digestif and can be used in mi%ed drinks and desserts. /ipit on the rocks or straight in a snifter.

t comes in various grades and they are1

Cordon 'ouge or ]=ed =ibbon] is the original 0rand !arnier liqueur created in

;::9 by <le%andre !arnier2'apostolle. t is consumed neat and is also used incocktails and desserts.

Cordon >aune or ]*ellow =ibbon] 0rand !arnier is scarce in 7orth <merica. tis only sold in some +uropean countries and at some ma&or international airports.*ellow 'abel 0rand !arnier is generally regarded as being the lowest quality. tis made with neutral grain spirit rather than cognac. t is used for mi%ed drinksand cooking purposes) such as rpes /u#ette.

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Cu*Ne du Centenaire or entennial +dition was first released in limitedquantities in ;8G to commemorate the ;99th anniversary. t is made with 8@2year2old fine cognacs and is consumed neat. t is more e%pensive) at about >/;@ per bottle.

Cu*Ne !peciale Cent Cinquantenaire is made with @92year2old cognacs sealedwithin hand2finished frosted glass bottles featuring hand2painted <rt 7ouveau decorations. <t appro%imately 889 >/D per bottle) it was previously marketedunder the slogan ]Hard to find) impossible to pronounce) and prohibitivelye%pensive.] t is really niceE

< popular orange2flavored liqueur from ,rance is bittersweet Cointreau,originally made in the ointreau family distillery) which was set up after the,rench =evolution in the historic 'oire Calley town of <ngers. -he unique taste ofsmall wild bitter oranges sampled by a family member on travels to thearibbean and /outh <merican inspired the ointreau recipe) eventually

formulated with the dried peels of those oranges. Because the drink was threetimes drier than the liqueurs of the day) imitations proliferated under the nametriple sec 3triple dry4. ointreau is delicious in a !argarita but also wonderfulsipped) &ust like 0rand !arnier.

Maraschino is a pungent) sweet liqueur made from !araschino cherriesthat grow primarily on the <driatic coast. Premium brand is 7u9ardo but it tendsto work only in some cocktails due to it richness and fragrance. < much bettercocktail companion would be the !araschino from the house of /tock which is assweet but less aromatic.

$n a different citrus note is Belgian Mandarine HapolNon+ -his ognac2based drink perfumed with tangerines was so named because the ,renchemperor was said to have wooed his favorite actress with a similar tonic.

<nother venerable fruit2flavored liqueur is %eter /eering from Denmark)known as Cherr /eering in +urope. Dating back to ;:;:) this crimson drinkwith a comple% taste is made from the luscious cherries that grow in southernDenmark. Winy and dry for a liqueur) with a distinctive almond2tasting bitternessthat comes from the use of the cherry pits) it is heavenly on its own or over icecream.

taly^s celebrated almond2flavored liqueur) "maretto, is actually made notwith almonds but with apricot kernels. t is a perfect romantic drink) as it is said tohave been created in /aronno in ;@8@ as a tribute to artist Bernardino 'uini byhis model. 37ot surprisingly) the original brand) <maretto di /aronno) remains thestandard against which others are measured.4 /weet) syrupy amaretto can beserved straight) on the rocks) in mi%ed drinks) or in coffee.

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)rangelico, a shimmering brown ha#elnut2scented liqueur) was firstconcocted out of woodland nuts and herbs by a reclusive seventeenth2centurytalian monk \ hence its distinctive bottle) shaped like a robed cleric. t is nowproduced commercially 3and secularly4 in the Piedmont region of northwesterntaly. ,rangelico is smooth and delicate1 it^s terrific straight) on the rocks) and in

mi%ed drinks.

+very Bartenders friend is a famous talian digestive from the house of)ernet Branca+ t comes in two flavors regular and Menta. )ernet is a brand ofamaro produced in !ilan) taly. t is a bitter ) aromatic spirit made from over 9herbs and spices) including myrrh) rhubarb) chamomile) cardamom) aloe) andsaffron) with a base of grape distilled spirits) and colored with caramel coloring.-he recipe is a secret) and was created by the young !aria /cala in ;:@ in!ilan as a medicine. /cala^s name became !aria Branca through marriage) and

the product^s name was born. -he ,ernet2Branca is still produced in !ilan by thecompany ,ratelli Branca) overseen by the Branca family) though the recipe of thetalian product differs slightly from that of <merican bottles. ,ernet2Branca is 9Jalcohol by volume and is dark brown in color.

,ernet2Branca is usually served asa digestif after a meal) but may alsobe en&oyed with coffee andespresso) or mi%ed into coffee and

espresso drinks. t may be en&oyedat room temperature or on the rocks3with ice4. < mint2flavored version of,ernet2Branca) Brancamenta) isalso available.

Because of its mysterious list ofingredients) there are a number ofhome remedies that call for ,ernet2Branca) including treatment ofmenstrual and gastro2intestinaldiscomfort) hangovers) baby colic)and 3formerly4 cholera.

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lear) anise2flavored talian !ambuca is derived from the elderberry bush)which grows all over the hills of taly and has long been praised for its medicinalvirtues. -he sweet) potent liqueur produced from the bush^s white flowers is oftenpresented con mosche! or ]with flies)] which means that coffee beans are floatedin the liquid. -he alcohol is then generally set aflame) a process that roasts the

beans) releasing an e%tra aroma into the drink. 3,or those who would like to forgothe pyrotechnics) /ambuca already infused with coffee is available under thegeneric name Cegra. -he dark brown liqueur is sumptuous and dense.4/ambuca =omana is probably the best2known producer of /ambuca) but0iovanni Buton) !oninari) and $blio also make good versions.

alliano) properly known as ]'iquore 0alliano '^<utentico]) is a sweetherbal liqueur created in ;:F by talian distiller and brandy producer <rturoCaccari of 'ivorno in -uscany. Caccari named the spirit after 0iuseppe 0alliano)an talian hero of the ,irst talo(+thiopian War at the end of the ;th century. tsvivid yellow color) currently derived from -artra#ine 3a lemon2yellow a#o dye4)

symboli#ed the 0old =ushes of the ;:9s. 0alliano is F9 proof 3I9J by volume4. <mong its appro%imately I9 herbal ingredients are star anise) !editerraneananise) ginger ) and citrus and vanilla. 0alliano has a similar appearance to /trega3liqueur4) another talian herbal liqueur. 0alliano is sweet and has a comple%)vanilla2anise flavor with subtle citrus and woodsy herbal under notes. t is usedboth as a digestif 3meant for drinking after heavy meals4) and as an ingredient forcocktails) most notably the Harvey Wallbangers. -he vanilla top notedifferentiates 0alliano from other anise2flavored liqueurs such as /ambuca)Pernod) <nisette. 0alliano is produced by first infusing grain2neutral alcohol withthe herbal flavoring agents) distilling the liquid) and then infusing with pressedvanilla. n the final production stage) the vanilla2herb base infusion is blended

with distilled water) refined sugar and pure neutral alcohol.

%astis is an anise2flavored liqueur and aperitif from,rance) typically containing 9(@J alcohol by volume)although there e%ist alcohol2free varieties. When absinthe wasbanned in ,rance in ;;@) the ma&or absinthe producers 3thenPernod ,ils and =icard) who have since merged as Pernod=icard4 reformulated their drink without the banned wormwood component) a heavier focus on the aniseed flavor using morestar anise) sugar and a lower alcohol content creating pastis)which remains popular in ,rance today. Pastis has changedconsiderably since its first creation based on marketpreference.

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http://en.wikipedia.org/wiki/Distiller


http://en.wikipedia.org/w/index.php?title=Vaccari&action=edit&redlink=1

http://en.wikipedia.org/wiki/Livorno

http://en.wikipedia.org/wiki/Tuscany

http://en.wikipedia.org/wiki/Giuseppe_Galliano

http://en.wikipedia.org/wiki/First_Italo%E2%80%93Ethiopian_War


http://en.wikipedia.org/wiki/Tartrazine

http://en.wikipedia.org/wiki/Azo_compound


http://en.wikipedia.org/wiki/Gold_rush#Rushes_of_the_1890s





http://en.wikipedia.org/wiki/Ginger


http://en.wikipedia.org/wiki/Vanilla

http://en.wikipedia.org/wiki/Strega_(liqueur)


http://en.wikipedia.org/wiki/Harvey_Wallbanger_(cocktail)

http://en.wikipedia.org/wiki/Sambuca

http://en.wikipedia.org/wiki/Pernod

http://en.wikipedia.org/wiki/Anisette




http://en.wikipedia.org/wiki/Ap%C3%A9ritif





http://en.wikipedia.org/wiki/Pernod_Fils

http://en.wikipedia.org/wiki/Ricard


http://en.wikipedia.org/wiki/Pernod_Ricard


http://en.wikipedia.org/wiki/Absinthe_wormwood




http://en.wikipedia.org/wiki/Distiller


http://en.wikipedia.org/w/index.php?title=Vaccari&action=edit&redlink=1

http://en.wikipedia.org/wiki/Livorno

http://en.wikipedia.org/wiki/Tuscany

http://en.wikipedia.org/wiki/Giuseppe_Galliano


http://en.wikipedia.org/wiki/Tartrazine


http://en.wikipedia.org/wiki/Gold_rush#Rushes_of_the_1890s




http://en.wikipedia.org/wiki/Ginger


http://en.wikipedia.org/wiki/Vanilla



http://en.wikipedia.org/wiki/Harvey_Wallbanger_(cocktail)


http://en.wikipedia.org/wiki/Pernod

http://en.wikipedia.org/wiki/Anisette



http://en.wikipedia.org/wiki/Ap%C3%A9ritif





http://en.wikipedia.org/wiki/Pernod_Fils




http://en.wikipedia.org/wiki/Absinthe_wormwood




6u=o is an anise2flavored liqueur that is widely consumed in 0reece. t issimilar to ,rench pastis) talian /ambuca) south /lavic mastika) or -urkish raki. tcan be consumed neat or mi%ed with water. n modern 0reece) oueries 3thesuffi% 2erie is imported from ,rench4 can be found in nearly all cities) towns) andvillages. -hese cafe2like establishments serve ou#o with meedes \ appeti#ers

such as octopus) salad) sardines) calamari) fried #ucchini) and clams) amongothers. t is traditionally slowly sipped 3usually mi%ed with water or ice4 togetherwith meedes shared with others over a period of several hours in the earlyevening. n other countries it is tradition to have ou#o in authentic 0reekrestaurants as an aperitif) served in a shot glass and deeply chilled before themeal is started. 7o water or ice is added but the drink is served very cold)enough to make some crystals form in the drink as it is served. When water orice is added to ou#o) which is clear in color) it turns milky whiteM this is becauseanethole) the essential oil of anise) is soluble in alcohol but not in water . Dilutingthe spirit causes it to separate creating an emulsion) whose fine droplets scatter the light. -his process is called louching) and is also found while preparing

absinthe.

>nlike the aforementioned liqueurs) which are based on virtually neutralalcohol) (rambuie and Irish Mist are based on a specific spirit1 whisky. Bothcome from the British sles) have colorful histories) and are usually drunk straightor on the rocks. Drambuie was first made on the island of /kye in /cotland bymember of the !ackinnon family using a recipe given to hem by Bonnie Prince

harlie in ;GF) when the !ackinnons helped the prince escape to ,rance afterthe Battle of ulloden !oor. -he comple% combination of Highland malt whisky)heather honey) herbs) and spices lives up to its 0aelic name) an drambuidheach! which means ]the drink that satisfies.] rish !ist) produced in the olddistilling town of -ullamore) is a blend of rish whiskey) heather honey and herbsand is said to be based on a secret recipe for heather wine that disappeared in;F; and resurfaced in ;:) according to a very complicated story that involvesquests) wars) and immigration.

He< 7iqueursHe< 7iqueurs

-he most dramatic new liqueur introduction came in ;G) whennternational Distillers and Cintners 3DC4 pioneered a process that kept freshcream and alcohol from separating when they were combined. < rich chocolate2flavored) whiskey2and2heavy2cream liqueur of low alcohol content known asBailes 6riginal Irish Cream was born and e%perienced tremendous success.7eedless to say) it spawned many imitators.

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http://en.wikipedia.org/wiki/Greece

http://en.wikipedia.org/wiki/Pastis


http://en.wikipedia.org/wiki/Mastika

http://en.wikipedia.org/wiki/Raki_(alcoholic_beverage)

http://en.wikipedia.org/wiki/French_language

http://en.wikipedia.org/wiki/Cafe

http://en.wikipedia.org/wiki/Meze

http://en.wikipedia.org/wiki/Octopus

http://en.wikipedia.org/wiki/Salad

http://en.wikipedia.org/wiki/Sardine

http://en.wikipedia.org/wiki/Calamari

http://en.wikipedia.org/wiki/Zucchini

http://en.wikipedia.org/wiki/Clam

http://en.wikipedia.org/wiki/Anethole

http://en.wikipedia.org/wiki/Essential_oil


http://en.wikipedia.org/wiki/Water



http://en.wikipedia.org/wiki/Emulsion

http://en.wikipedia.org/wiki/Scattering

http://en.wikipedia.org/wiki/Louching




http://en.wikipedia.org/wiki/Greece

http://en.wikipedia.org/wiki/Pastis


http://en.wikipedia.org/wiki/Mastika

http://en.wikipedia.org/wiki/Raki_(alcoholic_beverage)

http://en.wikipedia.org/wiki/French_language

http://en.wikipedia.org/wiki/Cafe

http://en.wikipedia.org/wiki/Meze

http://en.wikipedia.org/wiki/Octopus

http://en.wikipedia.org/wiki/Salad

http://en.wikipedia.org/wiki/Sardine

http://en.wikipedia.org/wiki/Calamari

http://en.wikipedia.org/wiki/Zucchini

http://en.wikipedia.org/wiki/Clam

http://en.wikipedia.org/wiki/Anethole

http://en.wikipedia.org/wiki/Essential_oil




http://en.wikipedia.org/wiki/Emulsion

http://en.wikipedia.org/wiki/Scattering

http://en.wikipedia.org/wiki/Louching




$ne of the most recent cream liqueurs is called !heridanQs+ -he bottleactually has two sections) one filled with a black liqueur) the other filled withwhite. -he idea is that when you pour the liquids into a glass) you float the whiteatop the black. !ore often than not) however) the colors mi% together into a milkybrown. 7onetheless) the final product is smooth and decadent2tasting.

f you love chocolate) another good choice is odi*aR a satiny liqueurfrom the candy manufacturer of the same name) this 0odiva has been around forfive years. <bout four years ago) DC and the ,rench ognac producer 0odetbegan making an opulent liqueur called odet that is flavored with whitechocolate. !oving from chocolate to coffee) we come to the other great successstory in new liqueurs1 AahlSa, from !e%ico) was made prior to WW but notintroduced into the >./. until ;F8. -his dark) sweet stimulant is en&oyed straightor on the rocks) but it is also employed in many beloved mi%ed drinks. < fewyears ago Lahlua came out with a G9Y proof bottling ( AahlSa special which isa much better liqueur and makes killer cocktails. Tia Maria, from 6amaica)

produced commercially since the forties with famous Blue !ountain &ava) has anintense flavor) but it is lighter2bodied and drier than Lahlua.

< pair of <sian cordials adds interesting flavors to the liqueur family.Midori, first produced in the early eighties by giant 6apanese distiller /untory) isa bright green drink that has a sweet taste of ripe melons. t works best as anaccent in fruity) tropical drinks. -he much younger 6riginal Canton liqueur fromhina) with its pungent ginger and honey flavors) is delightful on the rocks oreven teamed with a bit of malt whisky.

-here are do#ens more new liqueurs to choose from) including "ga*ero,

a !e%ican blend of tequila and damiana flower tea) and Celtic Crossing, an rishcombination of whiskey and ognac) as well as three of talian e%traction1 BlueCaos) a sprightly citrus cordialM %aolina, a cappuccino cream eli%irM andTiramis, a tonic that tastes like) well) tiramisu.

=ecently we have seen a ton of quality liqueurs arrive on the market sowe will mention some of them that are really outstanding1

!t+ ermain ( a fantastically well made+lderflower liqueur. reated by =obertooper who"s family produced Chambord )this cordial is very special since it hasretained all the floral essences of +lderflowerwhile maintaining a low sugar content of ;:Jwhich makes it very easy to mi% in cocktailssince it does not lean too heavy on the sweetside.

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7ot to be outdone =obert ooper"s brother 6ohn came out a year laterwith (omaine de Canton 0inger liqueur. 7ice &ob but not nearly as good as hisbrothers more original idea. t"s sweet and not spicy enough to really carry the

flavor in cocktails. -he !arketing) style and ads look surprisingly familiar tooE

Bata*ia "rrack *an 6osten

t is a taste that has traveled the world from the Dutch +ast ndies) unique for itsability to both add depth and lift the aromas of citrus and chocolate. ,rom the late;Gth to ;th century) in an age when APunch was a celebration of all things thene%otic ( citrus) sugar) and spice) no Punch was without a true Batavia <rrack. npre2Prohibition <merica) Batavia <rrack and most notably the /wedish Punsch

were essential to many now2classic cocktails. Beyond these uses) Batavia <rrackis also today found in boutique +uropean chocolates and cocktails at Bali resorts.

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)alernum is a rum2based liqueur popular in -iki drinks that combines limes)cloves) almond) ginger) and occasionally other ingredients) to create a spicy)sweet mi%ture full of flavor. Carious commercial versions e%ist) including ,eeBrother"s non2alcoholic syrup and 6ohn D. -aylor"s Celvet ,alernum which comesin at a relatively light ;;J <BC.

%lmouth !loe in is made to an original ;::I recipe) and like Plymouth 0in) itis produced at one of +ngland"s oldest working gin distilleries) Blackfriars inPlymouth.-he bottle allows the rich ruby coloring of Plymouth /loe 0in) handmade bysteeping the finest /loe berries in high strength Plymouth 0in) come to its fullright and reflect the versatility as a drink to mi% or to en&oy on its own.-raditionally drunk as a warming drink in winter) Plymouth /loe 0in can also been&oyed neat over ice) with champagne or in cocktails

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-ine, Champagne, )ortified <ines-ine, Champagne, )ortified <ines and Beer and Beer

!IHC T/ BIHHIH!IHC T/ BIHHIH of civili#ation) wine has been a source of pleasureto mankind.Wine is one of the first things !an created. 7o one knows who made the firstwine or en&oyed its effect) but it is woven through the tapestry of human historylike few other products. t has played many roles as part of religious ceremonies)as medicine and antiseptic) a water purifier) a transformer of meals into feasts)and as a comforting friend and a courageous partner.

-hat is wine? f put in sufficiently general terms) wine is the naturallyfermented &uice of fresh fruit or berries. Wine derived from the &uice of grapes willbe our focus here. Wine is foremost an agricultural product. With only minorassistance by man) grapes are converted by nature) in a chemical process) intoan alcoholic beverage. >sing a few skilled techniques) man can create wines ofimmense variety that can be bottled and transported around the world) and attheir best) through time) develop an apparent soul of their own) creating analmost sublime e%perience.

Today) we know more about wines thanever before. We know how to cultivate the

highestquality grapes to produce fine wines) andhow to pair them with foods to show bothat their very best. We have learned orperhaps rediscovered) wine as a principlesourceof nourishment and the benefits it canbring when consumed in moderation as part of a healthy diet.In en&oying wine we connect with history and with those before us who haveparticipated in one of mankind"s earliest and simplest pleasures. +ducatingourselves about wine and its proper use can only help us to en&oy it to the fullest)

and to make it part of a gracious way of life.We will not go in this manual into depth about wine. *ou are encouraged to takea wine course at a culinary school that offers it in your vicinity.

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,ortified wines,ortified wines

Born of the need to protect wines on long sea voyages) fortified wineswere created. <s trade e%panded in the ;Fth and ;Gth enturies to finallyencompass the whole globe) many of the wines from +urope became spoiled ontheir long &ourneys across the oceans. -o counteract this problem) wine makerstook up the practice of adding measures of brandy to stabili#e the wine. -his isdone either before or during the fermentation process depending on the type ofwine being made. -hese new fortified wines were then better able to withstandthe rigors of a long &ourney in the hold of a ship and the wildly fluctuatingtemperatures they would encounter.

$nce these wines reached their destination) they were often preferred tothe regular wine normally served) because of their higher alcohol content) robustflavors and firm te%ture. <s a result) a new wine was encouraged and wascontinued to be made long after the need for fortification was necessary.

-hese wines generally contain between ;G and 8; percent alcohol. <s aresult) they are more stable than ordinary table wines and less likely to spoil oncethey have been opened. -he best2known e%amples are Port) /herry) !adeira)!arsala) !laga and !ontilla2!oriles.

!<D+=<)!<D+=<) named after the island it is made on) is like no other wine in

the world. Perhaps no greater dedication has gone into the making of a fine wine)than that which has gone into the making of !adeira. ts success owes a lot tothe primitive shipping conditions of the seventeenth century.

-o reach the 7ew World) the wines passed through the tropics. -he baking itreceived in the bla#ing tropical sun) gave an otherwise light and acidic wine) asoftness) depth of flavor) and a pleasant burnt quality. t was reasoned) if onecrossing of the equator was good for the wine) two had to be better. By the late;G99^s) orders were given to put pipes of !adeira in the hold of ships as ballast)and send them on round trip voyages to all parts of the world. < rather uniqueway to mature wine. -he wine became known as vinho da roda or wine o# the

round voyage. Why these wines) e%posed to constant rocking) e%treme heat)and the barrels often found soaking in bilge water) were not ruined) is a mystery.

T/ I!7"H( 6) M"(I'"T/ I!7"H( 6) M"(I'" sat uninhabited in the middle of the 7orth <tlantic until a certain Portuguese e%plorer) 0onslaves Xarco) was blown offcourse by a violent storm in ;;: while e%ploring the coast of West <frica. Hefound sanctuary on a tiny island he called Porto /anto. While there he sawsouthwest of Porto /anto) dark clouds on the hori#on described as ]vapors rising

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from the mouth of hell.] Lnowing it must be a substantial island) he set off for theclouds and found beneath them a beautiful garden island. t was so covered withtrees that he named it ]wood] or in Portuguese) ]madeira.]Xarco was sponsored by the third son of Ling 6oo ) Prince Henry the 7avigator.-hough he could not be called a practicing mariner himself) Henry was the

remarkable prince who was to set in motion the great age of discovery. <s soonas Xarco^s report got back to Prince Henry) he began at once its coloni#ation.-he dense forest were felled and burned ( the fires were said to have burned forseven years ( and a great deal of the land was brought under cultivation. nfanteD. Henrique is credited with the introduction of sugar cane from /icily in ;@8)and in ;@I) the sweet !alvasia grapes from yprus or rete. >ntil now the0enoese and the Cenetians had a virtual monopoly on sugar and sweet wines.Henrique wanted to change that. /ugar became the great cash crop. !adeiraproduced so much sugar that the price for sugar in +urope was halved. By theend of the ;99^s) !adeira was the world^s greatest producer of sugar. !adeirawas flourishing as a Portuguese colony. -wo things conspired to help the growth

of !adeira Wine. <s Portugal^s possessions e%panded into the <mericas) it wasfound that Bra#il was able to produce better and cheaper sugar. -hus in the late;@99^s) the island^s farmers found that wine was a more profitable crop.

/econdly) !adeira) situated as it is) in the <tlantic shipping lanes) was a naturalport of call for any ships traveling across to the <mericas or south around <fricato <sia. -hus) almost all friendly ships dropped anchor in the harbor of ,unchal)the regional capital of !adeira. -his was good fortune for !adeira and for itswine trade. /hips making the stop invariably loaded wine for the voyage. Whatcinched the deal was a piece of British legislation in ;FF@ forbidding the e%port of+uropean wines to British colonies e%cept through British ports and in Britishships. -he one e%ception was !adeira. <s a result) it became a regular supplierto all <merican ships heading west. <merica grew fond of the wine from !adeiraand became one of its biggest customers) buying nearly a quarter of all the wineproduced here. By the ;:th century) the British <merican and West ndiancolonies) drank it as their only wine. 7ot only was it the preferred wine) but it wasso highly thought of that five years before the Boston -ea Party) it caused a rioton the docks of that city when British customs officials tried to impose duties on ashipment of !adeira. t was used to toast the Declaration of ndependence in;GGF) and in ;G:) at the inauguration of 0eorge Washington..

7ews of its popularity in <merica from the troops returning from the <mericanWar of ndependence created connoisseurs of !adeira in Britain as well. 'adieswere known to use it to perfume their handkerchieves. $fficers in the service oftheir country demanded ;@ bottles of it a month. t was said to have tonic valueas well. t was so recommended for sick or overworked people) that it wasnicknamed the ]milk of the old.] -he wine industry was at its peak when disasterstruck. $idium or Powdery !ildew struck the sland. By the time it was learnedthat the disease could be controlled by dusting the vine leaves with sulphur) ithad almost destroyed all production. <fter a brief period of rebuilding) the

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phyllo%era louse arrived in ;:GI. /i% thousand acres were destroyed. $nly about89J were replaced with true !adeira vines. !ost were replanted with +uropeanand <merican hybrids.

When in ;G) a revolution ended 8 years of dictatorship in Portugal) !adeirans

took hold of their future. -ourism is the sland^s largest industry and isaggressively promoted. -heir economy was given a boost when Portugal wasadmitted into the +uropean >nion in ;:F.

n the ;:9^s) bananas were found to fetch a higher price per acre than grapes)so many vines were replaced with banana trees. Bananas are now the sland^sbiggest agricultural e%port.

T/ I!7"H( 6) M"(I'"T/ I!7"H( 6) M"(I'" is located southwest of Portugal at a point99 miles 3F:9km4 west of !orocco in the 7orth <tlantic. /teeply rising up toF999 feet 3;:99m4 out of the sea) this lush volcanic subtropical outcrop) is the

largest of a four island archipelago comprising !adeira) Porto /anto and theuninhabited Desertas and /elvagens.

-he island is I@ miles 3@Gkm4 long by ; miles 388km4 wide) with a population ofabout 8F9)999. <lmost half live in the regional capital of ,unchal. -he island isnoted for its natural beauty. +%otic vegetation abounds in a carpet of green. -heterrain is rugged with imposing valleys and some of the highest sea2cliffs in theworld. -he climate is temperate and the winters are mild.

!uch like Portugal^s other great wine region) the Douro) !adeira is a difficultplace to grow grapes. $nly about a third of the island is cultivated. 7early all of

the growing areas are to be found on small terraces ( called poios. Built withdetermination) the terraces are carved from bedrock from near sea level up toheights of about I8@9 feet 39m4 above sea level. -he vines are trellised highabove the ground to reduce the risk of rot.

-he burning of the forests to clear the land for cultivation in the ;89^s) left theground covered with an enriching layer of wood ash. -his ash enriched volcanicsoil has proved to be quite beneficial for the growing of grapes. <lthough therainfall is heavy) some irrigation is required as the soil is very porous. 0rapes aregrown all over the island) but the best sites have a southern e%posure. -he mainvineyards are at mara de 'jbos and at /antana on the north coast.

P$=-P$=- is a fortified wine from the remote vineyards in Portugal^s DouroCalley. Here) in the Douro Calley) time has almost stood still. *ou will not find thelatest wine making techniques and fancy equipment. nstead) you will find a wineindustry much the way it was over a hundred years ago. *et) in spite of it) orbecause of it) vintage Port is one of the world^s greatest wines.

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Port takes its name from the city of $porto that is situated at the mouth of the@F92mile long =io Douro or 4i#er of Dold . <lthough many port2style wines aremade around the world ( most notably <ustralia) /outh <frica and the >nited/tates ( the strict usage of the terms ;ort or ;orto refer only to wines producedin Portugal. t is these wines that we will e%plore here.

T/ /I!T6' 6) %6'T BIH!T/ /I!T6' 6) %6'T BIH! in the ;Gth2century. -he Portuguese ofcourse) had been making wine for hundreds of years since the =omansintroduced wine to the berian Peninsula in the first century B.. <nd they weremaking quite a bit of it. By the beginning of the ;Gth2century) they were shippingas many as ;)899)999 cases of wine down the Douro =iver to $porto each year.,rom there it was sold throughout Portugal) to the Dutch) and to the British. But itwas the geopolitics of +urope in the middle of the ;Gth2century) that caused theBritish to develop Portuguese wine into port.

n ;FG: Britain declared war on ,rance and blockaded ,rench ports. -his created

an instant shortage of wine. Britain has been the traditional trading partner andally of Portugal since ;IGI when an agreement was signed pledging ]perpetualfriendship.] t was natural then) that the British wine merchants turned to Portugalto find an alternative to the ,rench wines they preferred. >nfortunately) wines ofthe quality they were looking for were not readily available. Wine making inPortugal had not become the serious endeavor it was in ,rance. /o if the Britishwanted good wine) they were going to have to oversee its productionthemselves. <nd this they did.

-raveling inland along the Douro =iver) they found darker and more astringentred wines in contrast to those they had seen near the coast. n order to stabili#e

them for shipment to +ngland) merchants added ]a bucket or two] of brandy tothe barrels of wine before sending them off. -his early wine from $porto was nothighly praised back in 'ondon. <ny popularity it en&oyed was due more to itsavailability than anything else. <s a result) sales fluctuated with the warming andcooling of Britain^s relations with ,rance.

-he opening of the ;:th2century brought with it the War of /panish /uccession.Britain and ,rance were once again on opposing sides. n ;G9I) Britain andPortugal signed the !ethuen -reaty providing for) among other things) bolts ofcloth from +ngland for pipes of wine from Portugal. -his paved the way for theenormous e%pansion of port trade in the ;:th and ;th2centuries.

By this time) a good number of port houses were already well established in$porto. !any of the British wine trade) most often /cotsmen) had foundedbranches of their companies there. <t first opening only transport offices) theysoon were risking capital to buy the standing harvest. n turn the first I9 years ofthe ;:th century saw an unprecedented e%pansion of wine making in the DouroCalley. Wine production in the Douro Calley was revolutioni#ed ( vineyards wereliterally built out of the mountain) resin2treated goat skins were traded for wooden

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barrels) transportation of the barrels down2river was organi#ed) and the shippersbuilt warehouses or ]lodges] in Cila 7ova de 0aia to store their wines.

7o one knows e%actly when port) as we know it) was created. -he first wine from$porto was really &ust red table wine. < story is told of a wine merchant in

'iverpool) who in ;FG:) sent his sons to Portugal to find a wine source. n theDouro Calley they came upon a monastery in 'amego. -he abbot was addingbrandy to the wine during rather than after fermentation thereby producing a port2type wine. n any event) sometime during the end of the ;F99^s or beginning ofthe ;G99^s) someone came up with the idea of stopping the fermentation withbrandy while the wine was still sweet) fruity) and strong.

n ;G8G) the British port shippers in $porto formed an association called the],actory House)] to gain some bargaining strength with the growers. -hey hopedthey might pressure them into keeping prices down. ts original purpose lastedonly a short time. -hen) later in ;:;) it became a &ealously guarded private club)

much like those in 'ondon. t still stands) largely unchanged for over 899 years)in one of the busiest parts of the city ( a symbol of the British historic presence.

<ll was going well until in the ;GI9^s) the port industry was faced with scandal.-he prospect of easy gains caused some of the less scrupulous vintners beganto add sugar and elderberry &uice to give sweetness and color to otherwiseoverstretched wines. nferior wine and overproduction caused the price of port tofall. -o cope with all the complaints and accusations) the !arqus de Pombalcreated the $ld Wine ompany. ts creation) while greatly improving quality)effectively ended the virtual monopoly of the British. -his new company had far2reaching powers. t was in its charter to regulate the quantities produced) fi% the

ma%imum and minimum prices for both buying and selling) and arbitrate alldisputes. t also set up in ;G@F) the growing region for the production of port. <llvineyards outside of this official region) along with all of the elderberry trees innorthern Portugal were uprooted.

,or the rest of the ;:th2century) the Port industry struggled to rebuild the porttrade with Britain. By the mid2;99^s) Portugal was shipping about I milliongallons of port per year to Britain. -he ma&or port houses we know today hadbeen established \ Warre) roft) -aylor) /andeman) $ffley ,orrester) Lopke)van Xeller) Burmester) 0raham) 0uimaraens) ockburn) and Dow. -his was the]0olden <ge of Cintage Port] and in it many vintages were declared. -he lastgreat vintage of these years was ;:G:. -hen phylloxera) the root louse that wasdevastating Bordeau%) Burgundy) and other vineyards in +urope) came to theDouro Calley. By grafting their vines to <merican rootstock they were able to turnthe tide. By ;:9) most all of the vineyards were replanted in this way or not atall. But they were now ready for some great years in the 89th2century.

/ince the phyllo%era) the port houses have declared fewer vintages) but thequality is better. -oday) both local and domestic investment in the region is

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focused on quality not quantity. !ore and more people are discovering port. -he,rench drink the most port in general) but the British and secondly) the

<mericans) consume the most #intage port.

T/ (6;'6 $"77 -"! %'6B"B7 T/ -6'7(Q! )I'!TT/ (6;'6 $"77 -"! %'6B"B7 T/ -6'7(Q! )I'!T officially

demarcated wine region. t is no doubt the world^s most difficult wine growingregion. Demarcated in ;G@F) it is a region that spreads out over F;:)999 acres.$f this area) there are only ;9 to ;8J or appro%imately :8)999 acres) ofcultivated vine planted on the harsh) rugged mountains that rise up from theDouro =iver and its tributaries. <t times the inclination increases from I@J up toG9J. /ome grapes are grown as far up as ;:99 feet) but the best grapes aregrown at the lower elevations. -here is a local saying that the best port comesfrom the grapes that can hear the river flowing.

-he region) referred to locally as ]the Douro)] begins at the /erra do !aro) arange of mountains 9 miles inland) and e%tends almost ;99 miles to the /panish

border. <t its widest point it measures only ;F miles. -he mountains create aweather barrier) sharply cutting the rainfall that is received to the east of them.-he climate of the Douro becomes one of e%tremes. -he summers are e%tremelyhot and dry often reaching ;;9,) and the winters can be quite cold as themercury sometimes drops below 9,.

-he /erra do !aro mountain range was for so long an obstacle) that the regionhas always been a remote one \ a feeling and look it still retains to this day./ettlements are few and far between. -ransportation and communicationsrequire patience.

-here is almost no soil on these mountains. What is there is a hard schist thatretains little water and features few nutrients. n fact) it is very acidic due to highpotassium and low calcium and magnesium content. <nd it contains e%cessivealuminum which is to%ic to the roots. But man^s fierce dedication) determinationand hard work has turned what might look like a lunar landscape) into a first classwine growing region.

$ver a period of I99 years) a gritty) choking) soil has been created by smashingup the schistose rocks to a depth of three feet. -he sides of the mountains havebeen fashioned into terraces most often by the use of pointed iron tools anddynamite. 0rape vines cling to these terraces and follow the contour of themountain. -heir search for water may push the roots down F@ feet through thefissures in the schist. -his is truly a wine born of adversity.

-he Port wine region is divided into three sub2#ones \ the Bai%o 3lower4 orgo)the ima 3higher4 orgo) and the Douro /uperior. -he three regions aredetermined by natural conditions. -he westernmost Ba%io orgo is the smallestregion) yet due to its close pro%imity to the <tlantic ocean it gets the most rainfall)

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is the most fertile) and thus is the most abundant. t tends to produce the lightestwines like ruby and tawny ports. t produces almost @9J of all port made.

>pstream) the ima argo is more than double in si#e with appro%imately8I@)999 acres. <bout ;J is planted with vines. -his sub2#one is demarcated

from where the orgo =iver intersects the Douro to the acho de Caleira0orge. Here) where rainfall is significantly less ( about 8: inches a year ( iswhere most of the high quality tawny) 'BC) and Cintage port is made./urrounding the town of Pinho) are most of the famous wine growing propertiesor 'uintas. -his region accounts for about IFJ of the port produced.

-he last region is the Douro /uperior and e%tends to the /panish border. t is thelargest of the three sub2#ones with 8G;)G99 acres. t is the most arid and theleast developed. $nly about ;IJ of all port is produced here. t will be interestingto see what developments will come to this #one in the years ahead.

M6' MT/! "H( T'"(ITI6H!M6' MT/! "H( T'"(ITI6H! have developed around the drinkingand en&oyment of port than probably any other wine. Perhaps this comes fromthe tradition2loving British that developed it.

-he most widely2known tradition is that of passing the port. British naval officersmeticulously passed the port from ]port to port] \ that is clockwise. -raditionally)the decanter of port is placed in front of the host who then serves the guest to hisright and then passes the decanter to the guest on his left. -he port is thenpassed to the left all the way back to the host.

<nother tradition provides for) in the event that the decanter does not come full

circle) back to the host) a proper means of getting it there. <s it is bad ]port2iquette] to ask directly for the decanter) the host instead is to ask the individualclosest to the decanter) if he knows the bishop of 7orwich or other village in+ngland. -he question is not meant to get an answer but action ( namely theimmediate passing of the port. f however) the unfortunate offender shouldanswer the question by saying ]7o)] he should be told that ]the bishop is anawfully good fellow) but he never passes the port]

-he custom of ]naming the vintage] requires) for most of us) a great deal of luck. <s this custom goes) only the host knows what port is in the decanter. $nce theport has made a round) the host asks the guests to name the vintage and the

shipper. < modest wager may be placed on which vintage and shipper it turnsout to be.

onnoisseurs never recork a bottle. -he words) ]7o heel2taps] e%hort another todrink the last of the wine so that a second bottle might be opened. Womenalmost never drank port. -hey were e%pected to drink the lighter /herry.

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<lthough many of these customs are no longer followed) the small rituals are partof the pleasure) and it is good to always keep a few things in mind when servingport.

Port is quite often served too warm \ G9 degrees and more. -his makes the

wine too volatile and difficult to taste. t should be served between F@ and F:degrees ,ahrenheit \ or ;:.

-he glass should at the minimum be a standard 7<$2type tasting glass.However) there are glasses specifically designed for port on the market. t shouldbe filled no more than halfway) so that the wine may show off its aroma and befully appreciated. With the e%ception of Cintage) )raditional 'BC and possibly0arrafeira) you may open the bottle and en&oy it immediately.

Cintage port requires decanting. Before opening) the port should be stood uprightfor at least 8 hours up to a week 3depending on the age of the port4 to allow

time for the sediment to settle on the bottom. Pulling the cork is the most difficultpart of this process. -he older the bottle) the harder it is. -he old corks inevitablybreak up in the neck and fall inside. f this should happen) simply strain the winewhen decanting. >sually the funnel 3if you happen to be using one4 has a wirescreen &ust for this purpose. $therwise) a piece of muslin or nylon will do thetrick. Paper filters are not recommended as they can add flavors to the port thatwere not intended.

f you are brave and so inclined) you may use the traditional Port tongs. -hetongs must be heated until they are red2hot) then clamped around the neck of thebottle below the cork and above the shoulder of the bottle for about ; to 8

minutes. -hen remove the tongs and apply a small wet towel to the same spot.-he rapid change in temperature should cause the glass to break cleanly) thus]removing] the cork. ,rom the cork you can verify the authenticity of a vintageport \ the year and the house will be branded on the cork.

Decanting the port is not difficult. t &ust requires a steady hand and a good eye.n one continuous motion) slowly pour the wine into a decanter. When thesediment begins to appear in the neck of the bottle) stop pouring and discard therest of the port. t is helpful to use a funnel since the sediment 3crust4 can beeasily seen on its sides. f you don^t have a funnel you might try placing a candleor a flashlight under the neck of the bottle to illuminate the sediment as it comesinto the neck.

$ther than white port which is most always served chilled as an apKritif) port istraditionally served at the end of a meal) for port creates it own leisurely pace. thas a warm) calming effect. t has been called the ]wine of philosophy.] -hisvelvet2rich wine is not for fast drinking) but demands contemplative sips thatstimulate great conversation among a company of friends.

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Port is traditionally served with /tilton cheese. /tilton and other blue cheeses setup a counterpoint of complementary te%tures and flavors) but cheeses likeheddar and 0louster are also good. n addition) walnuts) chestnuts) cashews)and ha#elnuts help bring out the best in port. !any variations on this theme areworth trying. Desserts based on strawberries) raspberries) cherries) currants or

similarly full2flavored fruits) are a natural ally of port.

Port should be treated as with other fine wines. -he bottles should be stored at@@ to F@ degrees ,ahrenheit and at F@J humidity and on their sides so the corkdoesn^t dry out. -his also aids in the development of the crust. !ost vintage portbottles have a white mark painted on the side. -his mark should be kept facingup. f you should have to move the bottle) you can then return it to the sameposition.

)'6M T/ %'6$IHC)'6M T/ %'6$IHC of <ndalucia in the south of /pain along the!editerranean coast) are !laga 5 !ontilla2!oriles. -hough cousins to /herry)

they are distinctly different in style.!laga is on the osta del /ol and gives its name to wine that is made but notgrown there. -he growing areas are in the hills I9 miles 3@9km4 north of the city (hence its eighteenth2century name) ]!ountain)] as it became known in <mericaand Britain ( and about the same distance west. -he two principle grapes arePedro imKne# and !oscatel.

-he regulations state that the grapes must be brought in to !laga to age in itswarehouses) to qualify for the D$. -his rich) sweet) raisiny wine was traditionallymade by leaving the grapes out in the sun on grass mats for G to 89 days to

concentrate the natural sugars. -oday) other methods ( the addition of boiled2down must 3<rrope4 and arresting the fermentation with grape spirit ( are alsoemployed to achieve the same effect.

!laga was e%ported all over the world in the ;Gth and ;:th centuries. By themiddle of the ;th century) it was in such demand that !laga became /pain^ssecond largest wine region. -oday the wine has fallen on hard times.

!ontilla is produced in the area &ust north of !laga. n times past) much of itsproducton was sent to 6ere# to be blended with sherry. However) since ;F9) itswines may no longer be blended with those of 6ere#. -he main differences

between !ontilla and sherry are that !ontilla is made from the Pedro imKne#grape rather than the Palomino of sherry) and secondly) that !ontilla has a highnatural strength 3; to ;F percent alcohol4 that allows it to be shipped withoutfortification) unlike sherry which is nearly always fortified.

-he wines are fermented quickly in tall open clay &ars called tina3as. -he winesfall into the same classifications as sherry ( ,ino) <montillado) or $loroso ( butoutside of /pain must be sold as Pale Dry) !edium Dry) Pale ream) and

147



ream. !ontilla^s cheif competiton is sherry and often has to contend with itsimage as the cheap alternative to it.

M"'!"7" I! T/ B!T AH6-HM"'!"7" I! T/ B!T AH6-H fortified wine of taly. 'ike !laga) ittakes its name from the town that produces it. !arsala was created by 6ohnWoodhouse) an +nglish merchant and connoisseur of fortified wines. /ei#ingupon a viticultural vacuum in ;GG9^s /icily) Woodhouse went to !laga to learnhow its fortified wines were made. He then organi#ed his own version of it)vineyards and all) in western /icily. n ;GGI) he made the first product by adding:2and2a2half gallons of grape spirit to each of the ;9@ gallon 399'4 barrels ofwine which he immediately shipped to +ngland. -he wines were receivedenthusiastically. n ;GF) he opened up a warehouse and cellars in the town of!arsala.

Woodhouse^s greatest marketing coup was his through his contacts with <dmiral7elson^s !editerranean fleet. $n 7elson^s way to victory at the ;G: Battle of the7ile) they stocked up on !arsala ( which was in the <dmiral^s words) ]worthy ofthe table of any gentleman^^ ( in place of the standard rum. ,rom that time after)the British military helped to spread the word about the wine as they themselvescontinued to bolster the production of it.

n ;:;8) Woodhouse was followed by another +nglishman) Ben&amin ngham. Hefounded a firm in !arsala ne%t to Woodhouse. He helped to improve theproduction of the areas vineyards and in ;:I) published a manual dealing withthe harvesting of the grapes that was aimed at correcting the problems of local

growers.n ;:I8) -he largest !arsala house) ,lorio) was founded in ;:I8 by alabrianCincen#o ,lorio) known as the ]father of the /icilian wine trade.^^ $wing no doubtto the importance of this wine) ,lorio^s warehouse and cellars occupied a fullkilometer of frontage along the sea. t was the first talian !arsala house. -he!arasala wine trade has always been dominated by large houses.

,or at least a century it was the equal to /herry and !adeira. n time though) itwas relegated to the kitchen as mere cooking wine. But in ;:F) the D$ lawsfor !arsala were rewritten with much stricter regulations and the wine has now

climbed back into respectability.-oday) !arsala comes in three different colors \ $ro 3golden4) <mbra 3amber4)=ubino 3ruby4 \ and five types \ ,ine 3aged a minimum of one year4) /uperiore3aged in wood two years4) /uperiore riserva 3aged in wood four years4) Cergine3always dry and aged in wood for five years4) Cergine stravecchio 3aged in woodfor at least ;9 years4.

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-he History of /herry Wine-he History of /herry Wine

Wine is a cultural product in a dual senseM it is born of the culture of a people andat the same time powerfully shapes that culture. n our country) the wines of6ere# as those of other Denominations of $rigin offfer an image of /pain as

clearly as its monuments do. -hat is not surprising) because these wines havebeen and still are close and entertaining friends that have stuck by our countriesand our countrymen in good times and bad) and their lives are inseparable fromthat of our landscapes.

The -ines of >ere= in "ntiquitThe -ines of >ere= in "ntiquit

-he first news of wine from 6ere# comes to us from /trabon) a 0reek geographerof the ;st entury B.. who in his book 0eography 3vol. 4 wrote that vines werebrought to the 6ere# region by the Phoenicians in ;;99 B.. -he same reportwas picked up by =ufo ,esto <vieno) a =oman historian of the th entury <.D.)

in his book $ra !aritima) the first ]tourist] guide that we know of) although itmakes use of passages from +utymos) a 0reek geographer of the C enturyB..

<rqueologist have recently discovered two winepresses in the e%cavation of an:th entury B.. Phoenician site) in astillo de DoUa Blanca) &ust 8): miles from6ere# de la ,rontera on the way to +l Puerto de /anta !aria.

n order to manufacture glass) ceramics and fine cloth) the Phoenicians cut downthe forests) the famous cedars of 'ebanon) and they had to plant olive trees andgrapevines in their settlements in order to feed themselves.

-hus the Phoenicians brought us olive trees) grapevines and the alphabet) andthey sold our wine throughout the !editerranean region) especially in =ome.

-he 0reeks) who also were present in the region) left among other things thebeautiful helmet displayed in the 6ere# <rcheological !useum) with the mysteryof a hole made by a lance) as well as the culture of moderation.

-he wine consumed by the 0reeks 3and the 6ere#ians4 was prepared by boilingthe newly fermented &uice) or must) so that it could be shipped without spoiling.Wines thus produced had high levels of alcohol) therefore it was necessary to

add water to them. -hey also suffered from impurities because the fermentationwas less than perfect and for this reason they had added to them amber) pitchresins) etc.

<round the year ;I: B.. /cipio +milian pacified the Betica region to open up avery substantial trade flow of products from this area toward the metropolis. -heinhabitants of di# sold =ome olive oil) local wine and garum) a kind ofmarinade sauce that was prepared from the leftovers of the fish that they salted.

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< few years ago it was discovered that mount -estaccio) in the -rastevere forumin =ome) is nothing other than an immense heap of amphorae that had containedolive oil) wines and garum from BKtica. -he amphorae of each product haddistinctive markings) for ta% purposes) as always.

During the <rab domination of /pain) the consumption of /herry was kept upwithout problems) despite the Loranic prohibition.

7evertheless) in FF the aliph <lhaken decided) for religious reasons) touproot the 6ere#ian vineyards. <lhaken was a highly cultured monarch who puttogether in his palace a library of 99)999 volumes and imposed compulsoryeducation for all children in <l2<ndalus in the ;9th entury.

-he mistake of uprooting the vines was due to <lman#or) his vi#ier) who wasclose) in all senses) to the aliph^s court favorite) <urora) a renegade 7avarranwoman. <lman#or) a non2believing arab who was born in -orreguadiaro) near

/otogrande) and whose poetry in honor of wine has been passed down to us)became a fanatical convert in his struggle for power) and became ]more catholicthan the Pope]) or) more precisely) ]more caliphical than the aliph].

$n hearing the announcement that the grapevines were to be uprooted) the6ere#ians replied that the grapes were only used for making sultanas) or raisins)to feed the warriors in their Holy War) which was partly true) and so managed tosave two2thirds of the vineyards.

The Christians and !herr -ineThe Christians and !herr -ine

-he conquest of the city of 6ere# by Ling <lphonse 3]-he Wise]4 in ;8F meanta ;:92degree turn2abaut for our wines) because the hristians) to distinguishthemselves from the <rabs) ate pork and drank wine. Before battles) they evengave it to their horses to drink so their steeds would boldly charge the enemy.Ling <lphonse had his own vineyards in 6ere# and he looked after thempersonally.

Back then) and even in the ;8th entury) the 6ere#ians shipped their wines to+ngland) and therefore the +nglish) always upholding traditions) refer to ourwines by using a slight variation on the <rab name of the city) ]/herish].

-he arrival of /herry in +ngland comes when Henry ) a good king who died ofindigestion from a meal of baked eel) proposed a barter arrangement with theinhabitants of Bordeau%1 their wine for +nglish wool) in order to develop bothsectors. -he ,rench refusal opened the doors to the 6ere#ians) who did acceptthe offer.

,rom those times dates the map of the region that was drawn in ;;@9 by thearab geographer <l drisi for Ling =oger of /icily. t is still kept in the Bodleian

150



'ibrary at $%ford) and in ;FG it was the key to settling the first lawsuit againstBritish /herry because it served as a proof of the improper use of the /herryDenomination of $rigin for wines produced outside what is now called the 6ere#region of origin.

-he grapevines of 6ere# then became a source of wealth for the kingdom) to thepoint that Henry of astile) through a =oyal Decree of ;98) forbade theuprooting of a single vine) and even prohibited the installation of beehives nearthe vines) so that the bees would not disturb the fruit.

-he /herry wines were sought after by +nglish) ,rench and ,lemish merchants)which gave rise to more than one dispute with the ]suppliers] in 6ere#. /o as toestablish order) the city government) on <ugust ;8) ;:I) issued the =egulationsof the =aisin and 0rape2Harvesting 0uild from 6ere#) the first guidelines of ourDenomination of $rigin to govern the details of the harvest) the kinds of barrels)the aging system and commercial uses.

The !herr -ine in the modern "geThe !herr -ine in the modern "ge

$nce things had calmed down) sales abroad recovered their previous levels)above all in +ngland) most especially after the marriage of atherine of <ragon)the first2born of the ]atholic !onarchs] ,erdinand and sabella) with <rthur of+ngland) and later) with his brother Henry C. atherine a highly culturedwoman used to complained that ]the Ling) my husband) keeps all the best winesfrom the anaries and 6ere# for himself].

But /herry wine was not sent only to +urope. <fter the discovery of <merica)0enovese merchants set up shop in the 6ere# region to speciali#e in trade withthe West ndies. -hus were ]hispanici#ed] the talian surnames of the first waveof foreign investors in the region1 'ila) !aldonado) /p^nola) Xar#ana) onti)olarte) Bo##ano.

,rom these 0enovese traders !agallanes purchased ;G wineskins and 8@Ikegs of /herry before setting out on his voyage. /herry) therefore) was the firstwine to make a complete trip around the world) although) if truth be told) wedoubt there was much /herry left by the second half of the voyage.

-his wine was privileged by having one third of the cargo space on the ships thattraded with <merica reserved for it) a fact that was clearly taken advantage of bythe growers of <l&arafe) in /eville province) and to a lesser degree) by those ofthe 6ere# region) because as long as the Port of /eville en&oyed a -rade!onopoly with the ndies) that city^s shipping agents saw to it that the wines of

<l&arafe got the lion^s share of the trade. But after ;F:9) when the fleet^s homeport moved to di#) the 6ere#ians markedly increased their sales) to the pointthat almost a century later 6ovellanos noted in one of his reports to the Ling that

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the inland growers had replaced their grapevines with olive trees because thesales of /herry had practically monopoli#ed the wine trade with the ndies.

-he sale of /herry in the ndies was hampered by the pirates who sei#ed thefleet^s cargoes to sell them in 'ondon. -he biggest /herry wine booty was taken

by /ir !artin ,robisher) of /ir ,rancis Drake^s fleet) who in ;@:G attacked di#)plundered 6ere#) and went off with I)999 kegs of our wines.

With the arrival of this loot in 'ondon) /herry became fashionable in the +nglishcourt. ueen +li#abeth recommended it to the +arl of +sse% as the ideal wine)but /herry had already made its appearance in +ngland as an important legacyof the testaments 3/ommerset ;@94 and even became an accounting unit) in thesame way as tulips were in Holland around that time. n ;@@@) the astle ofDublin^s =ecords =oom noted a legal sentence in which an <ntwerp merchantwas ordered to pay to -homas ,it#symons three kegs of /herry or its equivalentin sterling.

n response to the take2off in /herry consumption) Ling 6ames decided to setan e%ample in moderation by ordering that the =oyal Wine2cellars bring to histable each day ]only] ;8 gallons of /herry.

An idea of the popularity of Sherry in those days can e for!ed y loo"in# at the $or"s of

%illia! Sha"espeare& $ho& acco!panied y his friend 'en (onson& "noc"ed off a #oodly

nu!er of ottles of Sherry each day in the 'oar)s *ead +a,ern. And thus our $ine hascountless !entions in ichard ///& *enry /& A idsu!!er)s i#ht rea!& or +he

erry %i,es of %indsor& and *enrry / fro! the second act of act of this last-na!ed

$or"& $e $ould sin#le out the follo$in# lines

"If I had thousand sons, the first human principle"If I had thousand sons, the first human principle

I would teach them should be, I would teach them should be,

to forswear thin potationsto forswear thin potations

and to addict themselves to sack" and to addict themselves to sack"

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The Tpes of !herrThe Tpes of !herr

)ino

/traw2 or golden2colored) a sharp but delicate 3almondish4 aroma) dry and light tothe palate) with aging under the ]velo de flor] and an alcohol content of around;@.

Man=anilla

/traw2colored) sharp aroma) dry and light to the palate) with aging under the]velo de flor] e%clusively in wine cellars located in /anlcar de Barrameda. tsalcohol content is around ;@.

"montillado

<mber2colored) with a sharp but subtle 3ha#elnut2like4 aroma. /mooth and light tothe palate. ts alcohol content is around ;G.@.

6loroso

nitially dry) amber2to mahogany2colored) with a pronounced aroma as its name)]oloroso] 3fragrant4) would indicate. t has a full body 3]nue#]) or nut4 and itsalcohol content is around ;:.

%alo cortado

Wine of a bright mahogany color) almond2like aroma) dry palate) balanced)elegant and very persistent. t combines the smooth) delicate and sharpcharacteristics of <montillado and the thick and true wine qualities of $loroso. tis a wine that is hard to find because the vineyards that grew the grapes ideal forproducing it were wiped out by the Phyllo%era epidemic of ;:. ts alcoholcontent is around ;:.

%ale Cream

t is a smooth wine) with a pale color) and a sharp but delicate 3sweet4 aroma. tsalcohol content is around ;G.@.

Cream

< sweet wine) made from $loroso) dark2colored. t has a sharp but subtle aromaand a full body. ts alcohol content is around ;G.@.

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%edro 5imNne=

< dark mahogany2colored wine) with deep raisiny aromas. /mooth and sweet inthe mouth. ,ull) vigorous) and perfectly balanced. !ade from Pedro imene#grapes that have been set out in the sun for drying. ts alcohol content is around

;G.

$ermouth$ermouth

D+,7-$7 of C+=!$>-H harles /chuman^s ;@ <merican Bar book liststhree types of vermouths1 /weet) white 3bianco4 or red 3rosso4) ;@ to ;FJalcohol) up to ;@J residual sugarM Dry) white 3dry or e%tra dry4) usually ;:Jalcohol) up to @J residual sugarM Half2sweet) rose) which is rarely found in the>/. <ccording to the +ncyclopedia Britannica) ]<s many as 9 different herbsand flavorings may be used in vermouth) including &uniper) cloves) quinine)orange peel) nutmeg) and coriander. -he vermouths of various producers areflavored according to closely guarded recipes.

]-here are two styles of vermouth1 the so2called ,rench) or dry style) which iswhite) and the talian) or sweet style) which is darker in color. Both styles)however) are made in both countries) as well as in the >nited /tates.]

-he $%ford ompanion to Wine defines vermouth as an ]herb2flavored fortifiedwine]. -he book further mentions the long history of this type of wine1 ]the=omans certainly made herb2flavored wines) and the 0reeks before them used awide range of additives.]

How did vermouth get its name? Wormwood was one of the spices and herbsadded to the wine) and the anglici#ed form of the 0erman vermut or ,rench wordfor this herb soon began to refer to the wine itself instead of the additive.

H/-$=* -hough ]wormwood] wines were made in many locales throughout the!iddle <ges) our modern vermouth industry originated near -orino 3-urin4 in thenorthern Piedmont region of taly) near the sources for both <lpine herbs and theflavorings from the spice trade routes originating in Cenice.

<peritifs such as ampari and Punt e !es continued to be popular through the=enaissance and into the ;G99s) as was vermouth. <t that time) productionmethods were standardi#ed) and wines began to be marketedNtraded over largerareas. < triumvirate of businessmen) among them !artini and =ossi) acquired athen2hundred2year2old company in ;:F and further populari#ed this wine.in#ano is the other talian company known for vermouth) and there is also a,rench group) 7oilly Prat) which makes the >/^ third ma&or imported vermouthtoday.

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During the heyday of the cocktail era) in the first half of the twentieth century)vermouth suffered both gains and losses. n +urope) vermouth remained anaperitif. t was served before a meal) sometimes chilled) perhaps with a twist oflemon) like 'illet. Cermouth production increased dramatically in +urope andspread domestically) but the wine quality decreased in some regions) resulting in

a widely available but often uninteresting product.

n <merica) cocktails required recipes of multiple liquors and wines) andvermouth succumbed to a second2place and then a third2ranked libation 2 ami%er. <nd) in +ngland as well) as the martini triumphed in social circles)vermouth was demoted further. <llegedly) the bartenders favored by Winstonhurchill and other luminaries of the early to mid2;99s were called upon towave the bottle of vermouth over the gin 2 spilling in &ust a drop or merelydiffusing the fumes of the wine over the iced cocktail.

=++7- <-+0$=* /-<->/ With that type of treatment) there was little

incentive to market fine aperitif wines in the >nited /tates. During the ;9s)!assachusetts remained among the top five markets for vermouth) with Bostonalso in the top five metropolitan markets. n the >nited /tates over all) !artini 5=ossi has been the market leader in imported vermouth) with in#ano and 7oillyPrat seconds 2 totalling less than half the market share in the most recent figuresavailable. 0allo has been the domestic leader) followed by /tock. ategorygrowth has been nearly flat) with the most recent figures showing perhaps ;Jgrowth per year.

n Boston) the two talian) -orino2based vermouth companies are going strong.!artini 5 =ossi is showing a slight year2to2year increase) with sales nearly evenly

split between the sweet and the dry. in#ano) now distibuted by /kyy /pirits'') shows similarly) and is also still created according to the authentic)centuries2old formulas.

Bartenders and retailers take note Biano) the semi2sweet white vermouth) couldbe the sleeper in the import category. With its low pricing and une%pectedlyaromatic taste) my notes show this to be a repeatedly2requested aperitif) onceintroduced to customers.

-he ,>->=+ of the C+=!$>-H <P+=-, 'ow volume in vermouth aperitifshas continued until the present day 2 until the new premium domestic vermouthsarrived to liven2up the on2premise market. Will retail follow? aliforniawinemakers uady and Duckhorn seem to be betting on this.

<t Duckhorn in 7apa) Ling +ider white vermouth was developed to ]reintroduce acherished ritual1 the civility of lâperitif]. <ccording to the winery) ]Dan Duckhornsaw the opportunity to create a more flavorful premium dry vermouth using ourown /auvignon Blanc as the base wine. $ur Ling +ider Cermouth is made withpremium triple2distilled brandy and a unique proprietary blend of botanical

155



e%tracts such as chamomile flower) star anise) bitter orange rind) sweetcinnamon) and !oroccan rose buds. < portion of the vermouth is aged for five tosi% weeks in ,rench oak barrels.]

<t uady Winery) maker of the Cya vermouths 1 ]!uscat fortified to ;FJ alcohol

is the preferred base for sweet vermouth. -he heady !uscat perfume) a tapestryof flowers and fruit) integrates nicely with bold additions of citrus and spice.

],or dry vermouth) a light dry wine fortified to ;:J alcohol provides theappropriate background for subtle additions of flowers) dried citrus rind) and otherherbs. -he maker uses plants at much lower levels than in sweet vermouth.uite concerned with aroma) he endeavors to maintain a balance of floral)herbal) and vinous notes) and a delicate slightly bitter slightly sweet flavor.

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Classic andClassic and Contemporar CocktailContemporar Cocktail 'ecipes'ecipes

"maretto !our "maretto !our

;Q o#. <marettoV o#. ,resh squee#ed lemon &uice

V o#. /imple /yrupsplash of ,resh squee#ed $range &uice$range slice!araschino cherry

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into chilled souror old2fashioned glass. 0arnish with orange slice and maraschino cherry.

"melia"melia

;Q o#. =ussian /tandard CodkaV o#. /t. 0erman +lderflower 'iqueur

; o#. Blackberry pureeQ o#. ,resh squee#ed lemon &uice Pour all ingredients into a mi%ing glass. <dd large) cold ice and shake vigorously. /train into achilled martini2cocktail glass. 0arnish with a mint leaf.

"mericano"mericano

;Q o#. /weet Cermouth;Q o#. ampari/parkling Water or lub /oda$range half wheel

Pour Cermouth and ampari into highball glass over ice. ,ill with /parkling water or club soda.0arnish with a orange half wheel.

"pple Brand Cocktail"pple Brand Cocktail

;Q o#. Potato Codka;Q o#. Berent#en <pple 'iqueur ; o#. 0reen <pple Puree

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splash of ,resh squee#ed 'ime 6uiceQ o#. Busnel alvados

Pour all ingredients e%cept alvados into a mi%ing glass. <dd ice. /hake well for G2: seconds./train into a @ o#. chilled martini 3cocktail4 glass. ,loat alvados on top. 0arnish with a green applewheel.

"*iation"*iation

; Q o#. 0in; o#. ,resh squee#ed 'emon 6uiceQ o#. !araschino 'iqueur /plash of simple syrup <ngostura bitters

ombine all ingredients e%cept the bitters into a mi%ing glass. <dd ice. /hake well for about ;9seconds. /train into chilled martini 3cocktail4 glass. <dd a dash of bitters and garnish with an lemonwheel and brandied cherry Aflag.

B:U2B:U2

V o#. Bailey^s rish reamV o#. LahluaV o#. 0rand !arnier

arefully float each ingredient in order into a shot glass. /erve immediately.

BelliniBellini

;Q o#. White Peach pureeV o#. !arie Bri##ard or !assene# Peach 7ectar @ o#. hilled Prosecco

Pour the peach puree) peach nectar and the Prosecco into a ;F o#. mi%ing glass) stir gently andpour into a hampagne flute.

Bet<een the !heetsBet<een the !heets

;Q o#. ognacV o#. BKnKdictineV o#. ointreauV o#. ,resh squee#ed 'emon 6uice

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilledcocktail 3martini4 glass.

The Billionaire CocktailThe Billionaire Cocktail

8 o#. Baker"s ;9GY Bourbon Whiskey; o#. ,resh /quee#ed 'emon 6uiceV o#. /imple /yrupV o#. Home made 0renadine o#. Home made <bsinthe bitters

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Put all ingredients into a mi%ing glass. <dd ice and shake vigorously for :2;9 seconds. /train into achilled martini2cocktail glass and garnish with a lemon wheel.

Black $el*etBlack $el*et

hilled 0uinness beer hilled hampagne

Pour equal parts of each ingredient in order into a chilled champagne flute. Do not mi%.

Blood ? !and Gmodified1Blood ? !and Gmodified1

; o#. /cotchQ o#. herry HeeringQ o#. /weet CermouthQ o#. ,resh squee#ed $range 6uice


Blood 6range MimosaBlood 6range Mimosa

8 o#. Blood $range PurKe/plash of ampari/plash of /imple /yrup o#. of hilled hampagne or /parkling Wine; Blood $range Half Wheel

Pour all ingredients into a ;F o#. mi%ing glass and stir gently. Pour unstrained into a F o#.hampagne ,lute) garnish with blood orange half wheel and serve.

Blood MarBlood Mar

8 o#. Codka o#. Bloody !ary !i% elery /tick$lives'ime wedgeherry tomato Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a ollinsglass filled with ice. 0arnish with three olives) celery stick) cherry tomato and a lime wedge.

2 Bloody !ary !i% is to be pre made before every shift. Here is the ultimate recipe to fill a quartsi#e store2and2pour container with the mi%1

@ small cans of tomato &uice8 o#. ,resh squee#ed 'emon 6uice; tbsp. ,resh ground Pepper ; tsp. elery /alt8 o#. $live 6uice; tbsp. Horseradish;8 dashes of -abasco sauce;9 dashes of Worcestershire sauce

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Pour all ingredients and stir well. Leep refrigerated. <fter your shift is over) dispose the !i%."l<as use fresh Bloody !ary !i%.

Black 'ussianBlack 'ussian

8 o#. Codka; o#. Lahlua +special G9Y proof

Pour ingredients into a rock glass over ice) briefly stir and serve.

Brand "le9ander Brand "le9ander

;Q o#. White rKme de acao;Q o#. ognac;Q o#. Half 5 Half ,reshly grated nutmeg

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilledcocktail 3martini4 glass. -op with ground nutmeg.

Brand ManhattanBrand Manhattan

8 o#. ognac; o#. /weet CermouthI dashes <ngostura bitters!araschino cherry or three Brandied herries

Pour ingredients into a mi%ing glass. <dd ice. /tir well for 8928@ revolutions. /train into a chilled

cocktail 3martini4 glass. 0arnish with maraschino cherry.

Brand !our Brand !our

;Qo#. ognacV o#. ,resh squee#ed lemon &uiceV o#. /imple /yrupsplash of fresh squee#ed $range &uice$range slice!araschino cherry

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into chilled souror old2fashioned glass filled with ice. 0arnish with orange slice and maraschino cherry.

Bron9 CocktailBron9 Cocktail

8 o#. 0inQ o#. Dry CermouthQ o#. /weet Cermouth; o#. ,resh squee#ed $range 6uice8 dashes of =egan"s $range bitters

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C+ C+ GCampari Champagne1C+ C+ GCampari Champagne1

; o#. amparihilled hampagne

Pour ampari into champagne flute and top with champagne. -wist lemon peel over the cocktail.

CaipirinhaCaipirinha

8 o#. achaOaI lime slicesI brown sugar cubes8 dashes of <ngostura bittersQ o#. ,resh squee#ed 'ime &uice

Put limes) sugars) bitters and lime &uice into an empty old2fashioned glass. !uddle the ingredientsin the glass till the sugar has dissolved and the limes are crushed. <dd achaOa and ice. over theglass with the metal part of the Boston shaker and shake vigorously. Pour unstrained back into theold2fashioned glass. 0arnish with a stirrer) straw and a lime slice.

CaipirissimaCaipirissima

;Q o#. 'ight rumI lime slicesI brown sugar cubes8 dashes of <ngostura bitters o#. ,resh squee#ed 'ime &uice

Put limes) sugars) bitters and lime &uice into an empty old2fashioned glass. !uddle the ingredientsin the glass till the sugar has dissolved and the limes are crushed. <dd =um and ice. over theglass with the metal part of the Boston shaker and shake vigorously. Pour unstrained back into theold2fashioned glass. 0arnish with a stirrer) straw and a lime slice.

Caipiroska GCaipirinha made <ith $odka1Caipiroska GCaipirinha made <ith $odka1

8 o#. CodkaI lime slices8 brown sugar cubes; tsp. Bar sugar

Q o#. ,resh squee#ed 'ime &uice

Put limes) sugars and lime &uice into an empty old2fashioned glass. !uddle the ingredients in theglass till the sugar has dissolved and the limes are crushed. <dd vodka and ice. over the glasswith the metal part of the Boston shaker and shake vigorously. Pour unstrained back into the old2fashioned glass. 0arnish with a stirrer) straw and a lime slice.

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Campari:!odaCampari:!oda

8 o#. ampari/parkling water or club soda$range slice

,ill a highball glass with ice and pour ampari. -op with sparkling water or club soda. 0arnish withorange slice.

Cape Codder Cape Codder

8 o#. Codkaranberry 6uice

,ill highball glass with ice. <dd ingredients and stir well. 0arnish with lime wedge.

Citrus MartiniCitrus Martini

; Q o#. 'emon ,lavored Codka; o#. ointreau; o#. ,resh squee#ed lemon &uice'emon twist

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilledcocktail 3martini4 glass. 0arnish with lemon twist.

Champagne CocktailChampagne Cocktail

hilled hampagne

Q o#. 0rand !arnier ; /ugar cubedashes of <ngostura bitters'emon or $range twist

Place sugar cube in separate vessel and saturate with bitters. Pour 0rand !arnier into achampagne flute and fill with chilled hampagne. Drop in the sugar. /tir gently. 0arnish with atwist.

Cherr CaipirinhaCherr Caipirinha

;Q o#. achaOa8 lime slicesI ripe black cherries8 brown sugar cubes8 dashes of <ngostura bitters o#. ,resh squee#ed 'ime &uice

Put limes) cherries) sugars) bitters and lime &uice into an empty old2fashioned glass. !uddle theingredients in the glass until the sugar has dissolved and the limes are crushed. <dd achaOa and

162



ice. over the glass with the metal part of the Boston shaker and shake short and vigorously. Pourunstrained back into the old2fashioned glass. 0arnish with a stirrer) straw and a lime slice.

CosmopolitanCosmopolitan

;Q o#. 'emon flavored CodkaV o#. ointreauV o#. ,resh squee#ed 'ime &uiceQ o#. ranberry &uice

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilledcocktail 3martini4 glass. 0arnish with orange twist.

Cuba 7ibreCuba 7ibre

8 o#. 'ight rumola'ime wedge

Pour the rum into a ollins glass filled with ice. -op with cola. 0arnish with a lime wedge.

(aiquiri(aiquiri Goriginal recipe from 8E81

8 o#. 'ight rumV o#. ,resh squee#ed lime &uiceV o#. /imple syrup'ime Wedge

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilledcocktail 3martini4 glass. 0arnish with a lime wedge.

(irt Martini(irt Martini

I o#. 0in or CodkaQ o#. $live brinesplash of Dry vermouthI cocktail olives

Pour all ingredients into a mi%ing glass. <dd ice. /hake well. /train into a chilled martini 3cocktail4glass. 0arnish with three cocktail olives.

l (iablol (iablo

;V o#. =eposado -equilaV o#. rSme de assisQ o#. ,resh squee#ed 'ime 6uice0inger Beer 'ime wedge

Build the drink in a ollins glass over ice. Pour the -equila) lime &uice and ginger beer and finishwith rSme the assis. 0arnish with a 'ime Wedge.

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)lamingo)lamingo

;Q o#. <Ue&o rum; o#. Pineapple &uiceQ o#. ,resh squee#ed lime &uiceI dashes of 0renadine syrup

Pour all ingredients into a mi%ing glass. <dd ice. /hake well. /train into a chilled martini 3cocktail4glass.

)raise !au*age)raise !au*age

; o#. Plymouth 0inV o#. ,resh squee#ed 'emon 6uice o#. /imple /yrupQ o#. /trawberry Puree8 o#. !umm 6oyesse Demi2/ec hampagne

(irections Pour all ingredients e%cept hampagne into a mi%ing glass. <dd large) cold ice) coverand shake vigorously for G2: seconds. Pour champagne into a chilled cocktail2martini glass andpour the cocktail over it. 0arnish with half a strawberry.

VTahitian $anilla infused -ild !tra<berr %uree

8 kg. Wild strawberries; cup sugar Q lemon peel; -ahitian Canilla bean1 cut down the middle

(irections Place all ingredients into a sauce pan. Bring to a boil while stirring to make sure that all the strawberries breakdown. =emove from heat and allow cooling. =emove lemon #est and vanilla bean and pour into a store and pour container.Leep refrigerated. /helf life1 G days.

)rench WU)rench WU

;Q o#. 'ondon Dry 0in; o#. /imple syrupV o#. ,resh squee#ed lemon &uice/plash of ,resh squee#ed $range 6uicehilled hampagne$range Wheel

/hake all but champagne well with cracked ice. /train over ice cubes into large wine goblet. ,illwith chilled champagne. /tir gently. 0arnish with $range Wheel.

)rench Martini)rench Martini

;Q o#. CodkaQ o#. hambordV o#. Pineapple &uice

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilled @o#. cocktail 3martini4 glass.

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ibsonibson

I o#. 0in or CodkaQ o#. Dry CermouthI ocktail onions

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilledcocktail 3martini4 glass. 0arnish with I cocktail onions.

imletimlet

8Q o#. 0in or CodkaQ o#. =ose"s 'ime ordialQ o#. ,resh squee#ed 'ime 6uice/plash of simple syrup'ime slice

=ub rim of a chilled cocktail 3martini4 glass with a lime slice. Pour all ingredients) e%cept sparklingwater or club soda) into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilled

cocktail 3martini4 glass.

in ? !inin ? !in

; o#. 0in; o#. ,resh squee#ed 'emon &uice; o#. ,resh squee#ed $range &uice8 dashes of 0renadine syrup


inger !mash F !ummer !easoninger !mash F !ummer !eason

8 thin slices of fresh 0inger =oot8 Q inch cubes of ,resh Pineapple8 demitasse spoons of sugar ;Q o#. ;9 ane =umV o#. ,resh squee#ed 'ime 6uiceV o#. /tock !araschino 'iqueur V o#. Berent#en <pfel LornPineapple 'eaf.

n the bottom of a mi%ing glass sing a muddler tool muddle the ginger) pineapple and sugar into aconsistent paste until the aroma starts to rise. -hen add the rest of the ingredients and add enough

ice to fill a rocks glass. over and shake briefly. Pour untrained back into a rocks glass. 0arnishwith a pineapple leaf.

inger !mash F -inter !easoninger !mash F -inter !eason

8 thin slices of fresh 0inger =oot2;9 fresh cranberriesI demitasse spoons of sugar ;Q o#. Plymouth 0in

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V o#. ,resh squee#ed 'emon 6uice;Q o#. Berent#en <pfel Lorn

n the bottom of a mi%ing glass sing a muddler tool muddle the ginger) cranberries and sugar into aconsistent paste until the aroma starts to rise. -hen add the rest of the ingredients and add enoughice to fill a rocks glass. over and shake briefly. Pour untrained back into a rocks glass and serve.

in !our in !our

; Q o#. 0inV o#. ,resh squee#ed lemon &uiceQ o#. /imple /yrup/plash of fresh squee#ed $range &uice$range sliceBrandied cherry

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into chilled souror old2fashioned glass. 0arnish with orange slice and Brandied cherry Aflag.

odfather odfather

8 o#. /cotch; o#. <maretto

Pour ingredients into old2fashion glass over ice. /tir well.

odmother odmother

8 o#. Codka; o#. <maretto

Pour ingredients into old2fashion glass over ice. /tir well.

olden Margaritaolden Margarita

8 o#. Partida <Ue&o -equilaV o#. $range uraOao 30rand !arnier4; o#. ,resh squee#ed 'ime &uice/plash of <gave 7ectar 'ime Wheel

Pour all ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into prepared

cocktail 3martini4 glass. 0arnish with a lime wheel.

reen<ich !our reen<ich !our

8 o#. Blended or =ye Whiskey; o#. ,resh squee#ed 'emon &uiceV o#. /imple syrupQ of an egg white/plash of ,resh squee#ed $range 6uice

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V o#. Dry =ed wine$range sliceBrandied cherry

Pour all ingredients e%cept red wine into a mi%ing glass. <dd ice. /hake well up to I9 seconds./train into chilled sour or old2fashioned glass over ice. 7ow using your bar spoon float a layer ofred wine on top. 0arnish with orange slice and brandied cherry Aflag".

rehoundrehound

8 o#. Codka,resh squee#ed 0rapefruit &uice

Pour Codka over ice into highball glass. ,ill with grapefruit &uice. /tir.

/arlem Cocktail/arlem Cocktail

;Q o#. 0in;o#. Pineapple &uice o#. !araschino liqueur ; tbsp. Diced fresh pineapple

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a old2fashioned glass over ice.

/eming<a (aiquiri Gaka 7a )loradita Cocktail aka %apa (oble1/eming<a (aiquiri Gaka 7a )loradita Cocktail aka %apa (oble1

; V o#. ;9 ane =umV o#. /tock !araschino 'iqueur ; o#. ,resh squee#ed 'ime 6uiceV o#. ,resh squee#ed 0rapefruit 6uice/plash of /imple /yrup'ime wheel and brandied cherry Aflag.

Pour all ingredients into a mi%ing glass. <dd large) cold ice and shake vigorously. /train into achilled martini2cocktail glass. 0arnish with the lime2cherry Aflag.

Irish CoffeeIrish Coffee

8 o#. rish Whiskey

0ranulated /ugar Hot black offeeWhipped ream

Pour whiskey into rish coffee glass or large wine goblet. <dd sugar and fill with hot) black coffee.

/tir to dissolve sugar. ,loat whipped cream on top) do not stir. <dd straw if desired.

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Aamika=eAamika=e

;V o#. CodkaV o#. ointreauQ o#. ,resh squee#ed 'ime &uice'ime wedge


Air 'oaleAir 'oale

hilled hampagneV o#. rSme de assis

,ill champagne flute N@ with champagne. <dd cream de cassis. /tir gently.

7emon (rop7emon (rop

8 o#. ,ro#en Codka; slice 'emon dipped in sugar

/erve Codka and sugar dipped lemon separately. 'emon is to be sucked right after Codka is drunk.

7emon (rop Martini7emon (rop Martini

I o#. 'emon flavored CodkaQ o#. ,resh squee#ed 'emon &uiceBar sugar 'emon wheel

=ub rim of cocktail glass with lemon slice. Dip rim in sugar. Pour ingredients into a mi%ing glass.

<dd ice. /hake well up to ;9 seconds. /train into prepared cocktail glass. 0arnish with lemonwheel.

Mai TaiMai Tai

;Q o#. ,lor de aUa y =um 3light4V o#. !arie Bri##ard $range uracaoV o#. <lmond 3$rgeat4 /yrup; o#. ,resh squee#ed 'ime 6uice,loat of ,lor de aUa ;8y =um 3dark4

Pour all ingredients into a mi%ing glass. <dd large) cold ice and shake vigorously. /train into a rocks

glass over ice. 0arnish with a mint leaf) lime wheel) pineapple chunk and brandied cherry. f youcan find a cocktail umbrella somewhere 2 stick it in

MadrasMadras8 o#. Codkaranberry 6uice$range 6uice'ime wedge

168



Pour vodka into highball glass over ice. <dd &uices. /tir gently. 0arnish with lime wedge.

ManhattanManhattan

82Q o#. /traight =ye whiskey; o#. /weet Cermouth8 dashes of <ngostura bitters!araschino cherry

Pour ingredients into a mi%ing glass. <dd ice. /tir well with a barspoon for 92@ revolutions. /traininto a chilled cocktail 3martini4 glass. 0arnish with maraschino cherry.x 7$-+1 He*er shake a !anhattan and its variations. =emember) !anhattan has to be clear)without any ice crust on the surface) amber in color and remarkably aromatic.

Manhattan G(r1Manhattan G(r1

8 Q o#. =yeV o#. Dry Cermouthdash of <ngostura bitters'emon twist

Pour ingredients into a mi%ing glass. <dd ice. /tir well with a barspoon for 92@ revolutions. /traininto a chilled cocktail 3martini4 glass. 0arnish with lemon twist.

Manhattan G%erfect1Manhattan G%erfect1

8 o#. =yeQ o#. Dry CermouthQ o#. /weet Cermouthdash of <ngostura bitters'emon twist

Pour ingredients into a mi%ing glass. <dd ice. /tir well with a barspoon for 92@ revolutions. /traininto a chilled cocktail 3martini4 glass. 0arnish with lemon twist.

>err Thomas Manhattan Goriginal Manhattan recipe1>err Thomas Manhattan Goriginal Manhattan recipe1

x7ote1 lassic !anhattan recipe from ;:F9 as published by AProfessor 6erry -homas 3author ofthe first ever published Drink recipe book) and father of Bartending4 is slightly different and in myopinion much more e%iting. Here"s the recipe1

; o#. /traight =ye Whiskey; o#. /weet CermouthQ o#. 0rand !arnier I dashes of <ngostura bitters

'emon -wist

Pour ingredients into a mi%ing glass. <dd ice. /tir well with a barspoon for 92@ revolutions. /traininto a chilled @ o#. cocktail 3martini4 glass. 0arnish with lemon twist.

MargaritaMargarita

;V o#. 0rand entenario Plata -equilaV o#. ointreau

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; o#. ,resh squee#ed 'ime &uiceQ o# <gave nectar 'ime wheel

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into preparedcocktail 3martini4 glass. 0arnish with lime wheel. x 7ote1 !argaritas are never made with salt

unless a guest insists on it. -hey can be served straight up or on the rocks.

Martine=Martine= 3!odified43!odified4

8 Q o#. Beefeater 0inQ o#. /tock !araschino 'iqueur V o#. in#ano !artini Bianco; dash of Home2!ade <bsinthe Bitters

-ake a chilled martini2cocktail glass and make a thin sugar rim. Place the prepared glass back intothe free#er. Pour all ingredients into a mi%ing glass. <dd large) cold ice. >sing a bar spoon stir for9 revolutions. /train into the prepared) sugar rimmed) chilled martini2cocktail glass. 0arnish with a'emon -wist.

<bsinthe bitters can be substituted with <bsinthe

MartiniMartini

x 7$-+1 f you are making a 0in !artini you may add 8 dashes of =egans" orange bitters stir thecocktail for 9 revolutions) strain into a chilled cocktail2martini glass and garnish with a lemon twist./ame applies for all the !artini variations that follow bellow1

I o#. Codka or 0in

Q o#. Dry Cermouth'emon twist or I cocktail olives

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilledcocktail 3martini4 glass. 0arnish with lemon twist or I cocktail olives.

Martini G(r1Martini G(r1

IQ o#. Codka or 0inQ o#. Dry Cermouth'emon twist or I cocktail olives

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilled

cocktail 3martini4 glass. 0arnish with lemon twist or I cocktail olives.

Martini G9tra (r1Martini G9tra (r1

IV o#. Codka or 0in o#. Dry Cermouth'emon twist or I cocktail olives


170



Martini G%erfect1Martini G%erfect1

I o#. Codka or 0inQ o#. Dry CermouthQ o#. /weet Cermouth'emon twist or I cocktail olives


Martini G!<eet1Martini G!<eet1

I o#. Codka or 0in; o#. /weet Cermouth'emon twist


Martini G$er (r1Martini G$er (r1

I Q o#. Codka or 0inDash of Dry Cermouth'emon twist or I cocktail olives


Mata /ariMata /ari

; o#. ourvoisier C/ ognac; o#. hai infused talian CermouthV o#. ,resh squee#ed 'emon 6uiceQ o#. /imple /yrupV o#. Pomegranate 6uice

Put all ingredients into a mi%ing glass. <dd large) cold ice and shake vigorously for G2: seconds./train into a chilled martini2cocktail glass and garnish with dry rose buds.

Chai infused Italian $ermouth 3for 8 liters4

: 0reen ardamon Pods: loves; inammon /tick

; small piece of 0inger 3chopped48 tbsp hai -ea8 cups of /weet Cermouth 3for concentrate4

(irections Pour all ingredients into a small pan. Bring to a low boil for 8 minutes. =emove from heat and allow it to coolslightly. /train mi%ture. +ven out the 8 bottles of sweet vermouth and evenly distribute vermouth concentrate.

171



MediterraMediterra

; Q o#. Codka; o#. Honey /yrupV o#. Boiron Black !ission ,ig purKe

Q o#. ,resh 'emon 6uice

(irections Put all ingredients into a mi%ing glass. <dd large) cold ice and shake vigorously for G2:seconds. /train into a chilled martini2cocktail glass and serve with a ramekin of roasted spicypistachio nuts on the side.

/one !rupV

I cups of water ;.@ cups of <cacia honeyrind of ; orange; whole vanilla bean cut in half 3inside scraped and added to liquid4

Directions1 Combine all the ingredients, bring to a boil and let simmer for U minutes+ ields liter+

'oasted spic pistachio nuts for arnishVV

; lb /helled pistachios 3preferably raw4toss in olive oil to coatsprinkle ; tablespoon paprikasprinkle ;N8 teaspoon cayennesprinkle ; tablespoon salt

(irections Preheat oven to I@9 ,. =oast on I@9 degrees tossing after @ minutes) cook another @minutes or until golden in color.

MetropolitanMetropolitan

;Q o#. <bsolut Lurant flavored CodkaV o#. ointreauQ o#. ,resh squee#ed 'ime &uiceQ o#. ranberry &uice


MimosaMimosa

hilled hampagne,resh squee#ed $range &uice

,ill half of a champagne flute with orange &uice. -op of carefully with champagne and stir gently.

Mint >ulepMint >ulep

8 o#. BourbonQ o#. /imple syrup or ; tbsp. Bar sugar 8 dashes of <ngostura bitters

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;92;@ large mint leaves/plash of /parkling water or lub soda!int spring

!uddle mint leaves with simple syrup or bar sugar in a bottom of an old2fashioned glass. <ddsplash of /parkling water or lub soda. ,ill glass with crushed ice and add bourbon. 0arnish withmint spring.

Mo&itoMo&ito

;Qo#. 'emon flavored rum o#. ,resh squee#ed 'ime &uice8 tsp. Bar sugar I pinches of fresh mint leaves lime wedges/plash of /parkling water or lub soda

!uddle mint leaves) lime wedges) sugar and lime &uice in the bottom of a old2fashioned glass with abar muddler. <dd ice and add rum. over the glass with the metal part of the Boston shaker and

shake vigorously for ;9 seconds. =emove the metal part of the Boston shaker and add a splash ofsparkling water or club soda. f desired garnish with a lime wedge and a mint spring.

Mo&ito G/a*ana !tle1Mo&ito G/a*ana !tle1

;V o#. ;9 ane rum;Q o#. ,resh squee#ed 'ime &uiceI tsp. Bar sugar /plash of simple syrupI pinches of fresh mint leaves/plash of /parkling water or lub soda8 dashes of <ngostura bitters

!uddle mint leaves with sugar in the bottom of a ollins glass with a bar muddler. <dd syrup) lime &uice and rum. ,ill with ice and shake briefly. -op of with club soda and add bitters. /rve with a longstraw.

Mosco< MuleMosco< Mule

8 o#. Codka o#. 'ime 6uice0inger Beer or 0inger ale'ime wedge

Pour Codka and lime &uice into ollins glass filled with ice. ,ill with ginger ale or ginger beer. /tir

gently. Drop in lime slice.

HegroniHegroni

; o#. 0in; o#. ampari; o#. /weet Cermouth$range twist

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Pour ingredients into a mi%ing glass. <dd ice. /tir well with a barspoon for 92@ revolutions. /traininto a chilled cocktail 3martini4 glass. 0arnish with orange twist.

HerinaHerina

; o#. Plymouth 0in

; o#. !eletti <maro; o#. Punt + !es$range -wist

Pour all ingredients into a mi%ing glass. <dd large) cold ice. >sing a bar spoon stir for 9revolutions. /train into a chilled martini2cocktail glass. 0arnish with an orange twist.

He< orker He< orker

; Q o#. Blended or =ye WhiskeyV o#. ,resh squee#ed 'emon &uiceV o#. /imple syrup

lub /odaV o#. Dry =ed Wine'emon Wheel and brandied cherry Aflag

Pour all ingredients e%cept red wine into a mi%ing glass. <dd ice. /hake well up to ;9 seconds./train into a ollins glass over ice. -op off with lub /oda. ,loat the red wine on top. 0arnish withthe lemon2cherry Aflag.

6ld:)ashioned GModified16ld:)ashioned GModified1

8 o#. /traight Bourbon or =ye Whiskey/ugar cube

; demitasse white sugar I dashes of <ngostura bitters/plash of lub sodaI Brandied herries; $range half2wheel Place the sugar and fruit at the bottom of a old2fashioned glass. Dash with bitters and muddle thefruits and sugar until the sugar has dissolved. ,ill the glass with ice and add whiskey. -op with asplash of soda water and stir well. 0arnish with another cherry and orange wedge if desired.

%assion Caipirinha%assion Caipirinha

;Q o#. achaOa8 lime slicesI brown sugar cubes8 dashes of <ngostura bitters o#. Passion fruit syrup

Put limes) sugars) bitters and passion fruit syrup into an empty old2fashioned glass. !uddle theingredients in the glass till the sugar has dissolved and the limes are crushed. <dd achaOa andice. over the glass with the metal part of the Boston shaker and shake vigorously. Pour unstrainedback into the old2fashioned glass. 0arnish with a stirrer) straw and a lime slice.

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%eche Bourbon%eche Bourbon

8 o#. Peach infused BourbonQ o#. ,rench Peach ordial e.g. !assene# or similar; brown sugar cubeQ tsp. Bar sugar I dashes of Peychaud BittersI dashes of Peach Bitters; fresh mint leave

-ake the rocks glass and pour in the ,rench Peach ordial. /wirl it around until the inside of theglass is completely coated. Place in the free#er to chill. n the bottom of a mi%ing glass place thesugars and saturate them with Peychaud and Peach bitters. >sing the muddler tool muddle thesugars until dissolved. <dd the Whiskey and fill up with large cold ice cubes. /tir the Whiskey withice for about 89 revolutions and using a &ulep strainer pour into the prepared glass. -ake a freshmint leave) place it on the palm of your hand and smack it with your other hand. -his will releasethe oils from the leave and help with the cocktail aroma. 7ow gently place the mint leave on thesurface of the cocktail and serve. V ,ea$h In#used 4ourbon

Peach infused Bourbon is a summer time favorite. *ou can use fresh ripe peaches or dried oneswhen fresh peaches are out of season. Please note that the peach infused bourbon will not tastelike Whiskey2Peach liqueur ( it will be much stronger and have a powerful peach finish. -hisnfusion is intended to me mi%ed in cocktails) not to be consumed by it self.5 6resh ,ea$h re$ipe-ake I fresh ripe yellow peaches and cut them in slices while removing the pit. Place them in aquart si#e mason &ar and fill up the &ar with :9 proof Bourbon whiskey. 'et it sit for I days and thenstrain the contents through a fine sieve. -he remaining whiskey soaked peaches will make for ane%cellent addition to any ce cream or 0elato serving.5 Dry ,ea$h re$ipe-ake si% dried peaches 3available in health food or herbal stores4 and soak them in a G@9 ml of :9proof Bourbon whiskey for I days. /train and pour into a clean bottle.

%immDs Cup%immDs Cup

8 o#. Pimm"s up 7o.;V o#. ,resh squee#ed 'ime &uiceV o#. ointreau0inger <leI thin ucumber slices; fresh mint spring'ime wedge

Build liquid ingredients in a ;8o# ollins glass. <dd ice) cucumber and mint. /hake briefly. -op ofwith 0inger <le.

%isco !our %isco !our

8 o#. Pisco brandy; o#. ,resh squee#ed 'emon &uiceV o#. /imple syrupsplash of ,resh squee#ed $range 6uiceQ of an +gg White

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$range slice!araschino cherryI dashes of <ngostura bitters

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train over ice intowine goblet) garnish with orange slice and maraschino cherry.

%lanterDs %unch%lanterDs %unch

; o#. Dark rum; o#. <Ue&o rum; o#. 'ight rumQ o#. ,resh squee#ed 'ime &uiceQ o#. ,resh squee#ed $range &uiceQ o#. Pineapple &uice8 dashes of <ngostura bitters8 dashes of /imple syrupdash of 0renadine syrup$range slice

'ime slice!araschino cherryPineapple spear

Pour ingredients) e%cept fruits) into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /traininto a ollins glass over ice. 0arnish with fruits and serve. x 7ote1 Back in the days of the bigsugar plantations every plantation was proud of their own rum and fruits they grew) so that theoriginal recipe of this cocktail is very hard to trace back. However) this is the classic version with atleast I different kinds of rum and bitters that are found in every recipe. -he choice of &uices andgarnishes is almost free and it is up to your creativity to make it perfect. /ome recipes also call for asplash of sparkling water or club soda) but remember that if you decide to go with that) add thesplash of sparkling water or club soda after shaking the liquors and &uices.

%ro*enLale%ro*enLale

; V o#. 'avender nfused Plymouth 0in; o#. Cermouth de ProvenceV o#. ointreau

Pour all ingredients into a mi%ing glass. <dd large) cold ice. >sing a bar spoon stir for 9revolutions. /train into a chilled martini2cocktail glass. 0arnish with an orange twist.

V 7a*ender Infused %lmouth in)he &a#ender Din infusion was inspired by the slightly floral nature of ;lymouth Din. 6y accenting it with dry la#ender! wegot a fast and easy infusion that opened the door to many possibilities of which we (ust chose one.

2 tsp (ried 6rganic 7a*ender 7iter %lmouth in

Place lavender in a small sauce pan. <dd 8 cups of 0in. Bring to a boil and immediately remove from heat. 'et stand tillcool. <dd remaining gin. /train the mi%ture through a cheese cloth into a bottle and discard spices. /helf life1 unlimitedM color ( ; week.

VV $ermouth de %ro*ence5any of these herbs are already found in small amounts in #ermouth. 6y using the hot infusion method! the fla#ors areaccentuated.

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2 tbsp /erbs de %ro*ence 3available in any gourmet store4 liter Hoill %rat (r $ermouth

Place all herbs in a small sauce pan on medium heat for 8 minutes. <dd 8 cups of dry vermouth. Bring to a boil andimmediately remove from heat. 'et stand till cool. <dd remaining vermouth. /train the mi%ture through a cheese cloth into abottle and discard spices. /helf life1 unlimitedM color ( ; month.

'amos in )i== Gmodified1'amos in )i== Gmodified1

8 o#. Beefeater 'ondon Dry 0in; o#. ,resh squee#ed 'emon 6uiceV o#. /imple syrupQ of an egg white@ drops of $range flower water /plash of ,resh squee#ed $range &uice;Q o#. lub /oda o#. 0reen hatreuse$range Half Wheel

-ake a ollins glass and pour 0reen hatreuse. -hen fill with ice) add lub soda and orangewedge and put the glass into a fridge. 7ow pour the rest of the ingredients into a mi%ing glass./hake relentlessly for at least ;@ seconds. Pour the cocktail over the prepared glass. 0arnish withan orange half wheel.

'ob 'o'ob 'o

8Q o#. /cotch; o#. /weet Cermouth8 dashes of <ngostura bittersI brandied cherries

Pour ingredients into a mi%ing glass. <dd ice. /tir well with a Bar spoon for 92@ revolutions. /traininto a chilled cocktail 3martini4 glass. 0arnish with maraschino cherry.

'oselle'oselle

; Q o#. -anquerey ;9 0in; o#. Hibiscus ordialV o#. ,resh squee#ed 'ime 6uiceV o#. 0rapefruit 6uice

Pour all ingredients into a mi%ing glass. <dd large) cold ice and shake vigorously. /train into achilled martini2cocktail glass.

'ub Tuesda'ub Tuesda

; Q o#. Wild -urkey /traight =ye Whiskey ;9;Y ;o#. Benedictine V o#.,resh squee#ed 'emon 6uice Q o#./imple /yrup V o#.,resh Black herry purKe'emon -wist

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Put all ingredients into a mi%ing glass. <dd large) cold ice cubes and shake vigorously for G2:seconds. /train into a chilled martini2cocktail glass and garnish with a lemon twist.

'ust Hail'ust Hail

8 o#. /cotch; o#. Drambuie

Pour /cotch into a old2fashioned glass filled with ice. ,loat Drambuie on top and serve.

!ake Cocktail!ake Cocktail

8 o#. Plymouth 0inQ o#. Dry /akeQ o#. Plum Winethree cucumber wheels

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilledcocktail 3martini4 glass. 0arnish with ucumber wheels.

!alt (og!alt (og

8 o#. Codka,resh squee#ed 0rapefruit &uiceoarse salt'ime wedge

=um the rim of a highball glass with lime wedge and dip it into coarse salt. ,ill the glass carefully

with ice and pour vodka. -op of with grapefruit &uice and stir gently.0arnish with lime wedge.

!a=erac!a=erac 3=ye Whiskey43=ye Whiskey4

x 7ote1 this is one of the first cocktails ever made. n the early days it was made both with either=ye Whiskey or ognac.

8 o#. Wild -urkey ;9;Y =ye Whiskey o#. <bsinthe; brown /ugar cubeI dashed of Peychaud"s Bitters; dash of <ngostura Bitters

'emon -wist

Put sugar cubes in the bottom of a mi%ing glass and saturate them with bitters. -hen take a barmuddler and crush the sugar and bitters into a consistent te%ture. 7ow add Whiskey and ice. 'et itsit for a moment. -ake an $ld2,ashioned or =ocks 0lass. Pour <bsinthe in the bottom and coat theinside of the glass with it and discharge the rest. $ne of the ways to coat the inside of the glass isto throw it i swirling in the air while simultaneously yelling A/<X+=<. /tir the cocktail using yourbar spoon for about 89 revolutions. /train into the prepared rocks glass and garnish with a lemontwist.

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!a=erac!a=erac 3ognac43ognac4

8Qo#. C/$P ognac o#. <bsinthe or <bsinthe /ubstitute8 brown /ugar cubesI dashed of Peychaud"s Bitters; dash of <ngostura Bitters'emon -wist

Put sugar cubes in the bottom of a mi%ing glass and saturate them with bitters. -hen take a barmuddler and crush the sugar and bitters into a consistent te%ture. 7ow add ognac and ice. 'et itsit for a moment. -ake an $ld2,ashioned or =ocks 0lass. Pour <bsinthe or the /ubstitute in thebottom and coat the inside of the glass with it and discharge the rest. $ne of the ways to coat theinside of the glass is to throw it i swirling in the air while simultaneously yelling A/<X+=<. /tir thecocktail using your bar spoon for about 89 revolutions. /train into the prepared rocks glass andgarnish with a lemon twist.

!idecar !idecar

; o#. ognac; o#. ointreau; o#. ,resh squee#ed 'emon 6uiceBar sugar

=ub rim of cocktail glass with rind of lime or lemon. Dip rim in sugar. Pour ingredients into a mi%ingglass. <dd ice. /hake well up to ;9 seconds. /train into prepared cocktail glass.

!e*en ? !e*en G W ? W1!e*en ? !e*en G W ? W1

;V o#. /eagram"s G2rownG2>p

Pour whiskey into chilled highball glass filled with ice. ,ill with G2>p and stir gently.

!cre<dri*er !cre<dri*er

8 o#. Codka,resh squee#ed $range &uice$range slice

Pour Codka over ice cubes in a chilled highball glass. ,ill with chilled orange &uice. /tir well.0arnish with orange slice.

!ea Bree=e!ea Bree=e

8 o#. Codkaranberry &uice,resh squee#ed 0rapefruit &uice'ime wedge

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Pour vodka into chilled highball glass filled with ice. -op of with equal parts of cranberry andgrapefruit &uice. /tir gently and garnish with lime wedge.

!il*er )i==!il*er )i==

8 o#. !artin !iller"s Westbourne /trength 0in; o#. ,resh squee#ed 'emon 6uiceV o#. /imple syrupQ of an egg white;Q o#. lub /oda'emon wedge

Pour all ingredients e%cept lub /oda into a mi%ing glass. /hake relentlessly for at least ;@seconds. 7ow take a ollins glass) fill with ice and add lub soda. Pour the cocktail over ice andsoda. 0arnish with a lemon wedge.

!ingapore !ling!ingapore !ling

; Q o#. 0inV o#. herry Heering o#. ointreau o#. BenedictineQ o#. ,resh squee#ed 'ime &uiceI o#. Pineapple &uicedash of <ngostura bitters$range slicePineapple Wedge!araschino cherry

Pour all ingredients) e%cept cherry brandy) into a mi%ing glass. <dd ice. /hake well up to ;9seconds. /train into a chilled ollins glass filled with ice and add a. ,loat cherry brandy on top andgarnish with orange slice) pineapple wedge and maraschino cherry.

!moke Martini!moke Martini

I Q o#. CodkaQ o#. slay /ingle !alt /cotchdash of Dry Cermouth'emon twist

Pour vodka and vermouth into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into achilled cocktail 3martini4 glass. ,loat scotch on top. 0arnish with lemon twist.

Tequila !unriseTequila !unrise

8 o#. -equila,resh squee#ed $range &uiceQ o#. 0renadine syrup

,ill highball glass with ice. <dd -equila and fill with orange &uice. /tir. <dd grenadine 3do not stir4.

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The !prit=The !prit=

;Q o#. <perol; o#. lub /odaI Q o#. hilled Prosecco'ime wheel

Build the drink in a rocks glass by pouring Prosecco first) club soda second then fill with ice andfinally finish with <perol. 0arnish with a lime wheel.

Toasted "lmondToasted "lmond

8 o#. offee liqueur 3Lhlua4;Qo#. <maretto8 o#. Half 5 Half

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into a chilled old2

fashioned glass filled with ice.

Tom CollinsTom Collins

8 o#. 0inV o#. ,resh squee#ed 'emon &uiceV o#. /imple syrup/parkling water or lub soda$range sliceBrandied cherry

ombine all ingredients) e%cept sparkling water or club soda) in a chilled ollins glass filled with ice.

,ill with sparkling water or club soda and stir gently. 0arnish with orange slice and brandied cherryflag.

$anilla !hant$anilla !hant

;Qo#. Canilla flavored CodkaV o#. ointreau;Qo#. Pineapple &uicedash of fresh squee#ed 'emon &uicedash of fresh squee#ed 'ime &uice


$anilla %assion Cooler $anilla %assion Cooler

; o#. /tolichnaya Canil CodkaQ o#. <maretto di /aronno o#. Passion ,ruit purKeV o#. ,resh squee#ed $range 6uice

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Pour all ingredients into a mi%ing glass. <dd ice. /hake well for ;9 seconds. /train into a @ o#.chilled martini 3cocktail4 glass. 0arnish with an orange half wheel.

$esper$esper

; o# 0in8 o# CodkaV o# 'illet Blanc'emon -wist

Pour all ingredients into a Boston /haker. <dd ice and shake vigorously. /train into a chilled martiniglass. 0arnish with lemon twist.

$odka Collins$odka Collins

8 o# CodkaV o# ,resh 'emon 6uiceV o# /imple /yrup

lub /oda'emon Wedge

Pour all ingredients e%cept soda into a Boston /haker. <dd ice and shake vigorously. Pour out allcontents into a ollins glass and fill with club soda. 0arnish with a lemon wedge.

-alnut Cocktail-alnut Cocktail

8 o#. Potato Codka o#. -uacaQ o#. 7ocello Walnut 'iqueur walnuts

Pour all ingredients into a mi%ing glass. <dd ice. /hake well. /train into a chilled martini 3cocktail4glass. 0arnish with walnuts.

-aterloo-aterloo

I sweet) fresh Watermelon chunks; Q o#. Plymouth 0inV o#. ,resh squee#ed 'emon 6uiceV o#. /imple /yrupQ o#. ampari

>sing the muddler tool) muddle the watermelon in a tall ollins glass until the fruit has turned into a

&uice. -hen add the rest of the ingredients) fill up with large) cold ice and cover with a small shakertop. /hake briefly) remove the shaker) garnish with a piece of Watermelon rind and serve with astraw.

-est !ide-est !ide

8 o#. 'emon ,lavored Codka; o#. ,resh squee#ed 'emon &uiceV o#. /imple syrup

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pinch of fresh mint leaves; o#./parkling water or lub soda

Pour ingredients e%cept lub /oda into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. <ddlub /oda and using your &ulep strainer 2 strain into a chilled old2fashioned glass filled with ice.

-hiske Collins-hiske Collins

8 o#. Whiskey; o#. ,resh squee#ed 'emon &uiceV o#. /imple syrup/parkling water or lub sodaBrandied cherry'emon slice

Pour all ingredients) e%cept sparkling water or club soda and fruits) into a mi%ing glass. <dd ice./hake well up to ;9 seconds. /train into a chilled ollins glass filled with ice and carefully fill withsparkling water or club soda. 0arnish with brandied cherry and lemon slice.

-hiske !our -hiske !our

8 o#. Blended or rye Whiskey; o#. ,resh squee#ed 'emon &uiceIN o#. /imple syrupsplash of ,resh squee#ed $range 6uice$range sliceBrandied cherry

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;9 seconds. /train into chilled souror old2fashioned glass over ice. 0arnish with orange slice and brandied cherry.

-hite 7ad-hite 7ad

;Q o# 0in; o# ointreau;Q o# ,resh 'emon 6uice; 'emon -wist Pour all ingredients into a Boston /haker. <dd ice and shake vigorously. /train into a chilled martiniglass. 0arnish with lemon twist.

-hite 'ussian GCaucausian1-hite 'ussian GCaucausian1

; Q o#. Codka

V o#. Lahlua +special G9 proof V o#. half 5 half

Pour ingredients into a mi%ing glass. <dd ice. /hake well up to ;@ seconds until frothy. /train into achilled old2fashioned glass filled with ice.

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Beer Beer

Pouring Beer Pouring Beer

!tandard Tap Beer !tandard Tap Beer

-he proper way to pour draft beer is to hold the glass straight under thetap for a split second) then snap the glass to a @ angle. -his first shot allows ahead to form) when you hold the glass on an angle is stops the head from

forming. <s the glass fills up you want to slowly straighten the glass. -hismethod will make a great looking beer with a IN thick inch head on top. Whenpouring draft beer you have to know your system. ertain taps vary in pouringstrength due to reasons such as pressure and line length. f yours poursespecially foamy) let the first shot of foam miss the glass and hold the glass onan angle from the beginning.

uinness and 6ther Cream Beersuinness and 6ther Cream Beers

0uinness is poured through a mi%ture of carbon dio%ide and nitrogen. -he

special spout used by 0uinness 3as well as other creamy ales4 has tiny holesthat force the nitrogen to mi% with the beer otherwise it would &ust dissolve intoair. -he 7itrogen in the beer is what makes the beer thick and foamy. When youpour these beers) you should start the beer on an angle and after a second or so)straiten the glass and fill it up two thirds of the way. 'et it rest now for a fewmoments till the beer seems still. -hen fill to the top. With 0uinness manybartenders make a shamrock in the foam during the final pouring in the foam thathas settled during the initial pour. *ou can easily do this by moving the glassunder the taps in a figure2eight motion. *ou may get good enough to write yourphone number in the beer.

Bottled BeerVBottled BeerVWhen pouring bottled beer) you should hold the glass on a I9 angle

and slowly fill the glass half to two thirds of the way up./ince most bars serve bottled beers with the glass on the side) it is important to ask whether or notyour bar pours the beer for the customer before doing so.

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Beer TodaBeer Toda

We don"t want to get too much into detail about the history of beer) butthere is no denying that more than @9J of all alcoholic beverages consumed isbeer. $ver the last few years the identity of beer has made some drasticchanges.

<bout ten years ago) the micro2brew mystique hit the <merican market.$ther large breweries such as /am <dams) $regon) and /ierra 7evada beganto win their way into bars and the hearts of beer drinkers. -ap houses followedand a vast selection of beer styles became available to the drooling pallets of7uevo2beer connoisseurs. +uropean e%porters followed suit) bringing back time2tested masterpieces like 0uinness /tout) Bass <le) and Pilsner >rquell. Beerwas flowing from the taps) but <merica wanted more. -he brewpub2style

restaurant was born from this need. -he beer drinking society became splitbetween these Abeer2heads and the BudNoors 'ight2drinking crowd. <merica^sinfatuation would soon begin to waver.

-he market became flooded with micro2brews from every which way youcould see. -he caliber of beer that would hit shelves began to diminish. !anybreweries big and small tried to cash in on the micro2brew wave) withoutproviding the same quality products seen in earlier years. <merica simply grewtired of the overwhelming selections offered in bars and liquor stores. -he resultof this phenomenon did leave us with a better educated drinking public.

/everal quality beers have survived and we have a wealth of importsavailable to us today. -he search of beers opened <merica"s taste buds up to

new sensations. ,ollowing the beer e%plosion) single malt /cotch whiskeys hitthe market in force. =ight along with /cotch) small batch bourbons and premiumtequilas became readily available. t wasn"t long before <merica rediscoveredvodka again. -he outcome was a re2invention of the !artini and the consequentcompulsion to create new and better cocktails.

Beer %roductionBeer %roduction

Beer is made from four ingredients) water) malt) yeast and hops. <llbeers must contain these magic four) though some breweries add otheringredients to change the flavor and character of their product. Water) the first

ingredient is also maybe the most important. -he water not only affects thetaste) but also the body depending on its mineral content. -he malt providescolor and body to the beer. -he more the malt is toasted the darker the color.-he malt is also the fuel for the yeast. *east eats the natural sugars found in themalt and converts it into alcohol. -he byproduct of this reaction is carbondio%ide. -his is how beer gets its fi##. -he last element in beer is hops. Hops 3adistant relative of mari&uana4 are a bitter bud that grows on a vine. When addedto the brew they not only add flavor to beer) but they also naturally preserve it.

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!tles of Beer !tles of Beer

-he two main subdivisions of beer are ale and lager. Beneath these twodivisions there are countless styles) many of which we will describe. Whatseparates an ale from a lager is the type of yeast that is used. <les use topfermenting yeast. -his means that the chemical activity happens at the top of thebatch letting all the residue fall to the bottom. ,or this reason the base of ale"scream te%ture and flavor are reliant on the type of malt. $n the other hand)lagers use bottom2fermenting yeast. -he bodies of lagers are clean and crisp.

<ll of the activity occurs on the bottom of the barrel. 'agers tend to get most oftheir flavor from the type of hops used.

"les"les

%ale "lePale ales are usually slightly bitter in flavor with a light amber color to them./ierra 7evada makes a wonderful pale ale that is slightly bitter than the +nglishclassic.

Copper, "mber and 'ed "les-his group of ales is slightly darker in color) yet still very translucent. -heycontain different mi%tures of roasted malts that rage in color depending on thebrewery. +ach brewer makes their ale in varying degrees of bitterness.

Bitters-hese +nglish style ales are usually amber in color and are heavily hopped.-hey range in degrees of bitterness and even have names such as +%tra /pecialBitter 3+./.B.4. < great e%ample of this style of beer is ,uller"s +./.B.

Bro<n "leBrown ales tend to be highly malty. -hey vary in body) some being cloudier thanothers. < great e%ample of this is 7ew astle which is e%tremely translucent)compare to Brooklyn Brown <le which is opaque. Both are wonderful beers) butboth are completely different.

%orter Porters are traditionally dark and sweet. -hey are very malty which gives them asyrupy taste. $ne great e%ample of a porter is =uffian Porter from the 'ongCalley Brewery.

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!tout!uch drier than the porter) the stout is the darkest in the ale family. t uses

heavily roasted malts that are rich to the taste. /amuel /mith makes anincredible $atmeal /tout.

I+%+"+ GIndia %ale "le1ndia pale ales where created by brewers who shipped beer to ndia duringBritish occupation. -o keep the beer fresh for this long voyage they loaded thebeer up with hops) which act as a natural preservative. <s a result) they inventeda pale ale with wonderful bitterness. -he beer soon became popular in Britainitself and became its own entity.

(r Irish !tout

-he dry rish stout is a modern day masterpiece. t is black in color and ever socreamy. -he best dry rish stout is 0uinness. -his style of beer gets itscreaminess from nitrogen that is pumped into the beer and mi%ed trough theno##le. /ince it is heavier than o%ygen) it remains in the beer giving that frothybody.

Cream "leream ales are actually very pale ales that are not that bitter. -hey aretraditionally poured through hand pumps) but today they use the same nitrogensystem that gives dry rish stout its body. $ne of the most popular cream ale isBoddington"s.

Barle -inesBarley wines are sweet tasting malty beers that are higher in alcohol content.-hey are served in huge goblets or wineglasses. -his is beer style that hasn"treally caught on in the bar scene.

7agers7agers

7ager 'agers is the general term used to describe most bottom2fermented beers. -heyvary in color and bitterness depending on the brewer. /am <dam"s Boston

'ager as a great dark lager while Harp is a wonderful e%ample of a light lager.%ilsner Pilsner style originated with Pilsner >rquell from #echoslovakia. t is light andcrisp with a distinctive hop characteristic. $ver the years we are most familiarwith <merican2style Pilsners like Budweiser and !iller which are watered downversions of the classic.

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Bocks and (opplebocksBocks are strong lagers that have a hint of sweetness to them. Dopplebock is

the name used to indicate a stronger flavored beer. Paulaner /alvatorDopplebock is an incredible e%ample of this style of beer.

6ctoberfests and $ienna:!tle 7agersBoth names represent the same style of beer. +very beer2bar will break out thisslightly sweet copper colored lager for $ctoberfest) but it is a beer that is drunkall year round. -he 0erman brewery /paten e%ports a delectable $ctoberfest.

-heat Beers-heat Beers

Belgian -heat Beer

-his beer has a mellow yellow color and a slightly citrusy taste to it. !any stylesof this beer are lightly spiced andNor have citrus added to them. -hrow a wedgeof lemon in a Hoegaarden during those summer months and en&oy.

-eisseWeisse beer is a 0erman style of beer that is a little richer than the Belgian stylebrew. Berliner Weisse tends to have a higher alcohol content.

/efe:-ei=en and (unkel:-ei=en-his top fermented beer is an unfiltered wheat beer. t is really cloudy and richwith yummy goodness. Dunkel2wei#en is its darker cousin and has a slight

maltyness to it. Paulaner is a favorite among hefe2wei#en lovers.

Trappist stle beersTrappist stle beers

-hese wonderfully light beers are so comple% in flavor and body thattheir recipes are shrouded in mystery. 7ot conforming to ones particular style)they are age2old formulas that have been handed down from generation togeneration through Western +uropean -rappist !onasteries. -hey go throughtheir final fermentation process in corked hampagne2style bottles. -hey alwaysshould be served in either goblets or in wineglasses. 'ike red wine they shouldhave a broad e%posed surface area so that they may breathe. -hough they

come in ;; and ;8 ounce bottles) they larger ;.@ liter is best when en&oyed with afriend or loved one. orsendonk and himay are the tow most popular e%amplesof the -rappist style.

7ambics7ambics

'ambics are light hampagne2like beers produced in the 'ambic region ofBelgium. -hey undergo a fermentation process in cask kegs witch are e%posedto wild yeasts in the air particular to this region. 'ambics are often found flavored

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with cherries) peaches and even pineapples. Boon Lriek) the cherry flavoredlambic is maybe the most recogni#ed lambic e%ported.

)ruit and 6ther )la*ored Beers)ruit and 6ther )la*ored Beers

Besides lambics many breweries have found a niche with flavoredbeers. -hese beers are in a class of their own not because they conform to astyle of brewing) but because they are labeled by the overpowering flavor of thefruits residing in them. -hey tend to be very sweet and light in body. Wheatbeers are ones that are commonly flavored with fruit. While $regon Brewingompany makes a =aspberry Wheat) other breweries have even made ginsengflavored beers.

=ecommended reading on !i%ology and the restaurant world1

• -he &oy of !i%ology ( 0ary =egan• mbibe ( David Wondrich• /traight up or on the rocks ( William 0rimes• <merican Bar ( harles /chumann• -he /avoy ocktail Book ( Harry radock• -he raft of the ocktail ( Dale De0roff • Lindred /pirits ( Paul Pacult• Drink ( <ndrew Barr •

Litchen onfidential ( <ntony Bourdain

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-he Bartender -he Bartender

<s we can see from the above diagram a fully developed bartender is a union of

three equally developed parts. What these three parts have in common isonfidence. onfidence is essential since it provides you with guidance. -hisunion is consciously constructed and is a constant evolving unit within eachbartender"s personality. With every e%perience certain aspect of the three partswill grow and evolve. <s the understanding grows so will the output) performanceand of course 2 confidence. t is important to emphasi#e the fact that suchdevelopment is only possible through conscious effort) ob&ective evaluation andself2observation.

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oc"

oc"

oc"

"he Mixologist"he Mixologist

"he Sage"he Sage "he Rock Star"he Rock Star

Confi#enceConfi#ence



-he !i%ologist-he !i%ologist

-he !i%ologist or the walking drink encyclopedia is a part of your workingcharacter that displays the craftsmanship and the art of mi%ing and servingdrinks. t is so important that you build your theoretical knowledge about the

products you serve and work with. -he more you know ( the more you will beable to give to others and enhance their e%perience at your bar. =emember youhave behind you a full arsenal of liquid ingredients and they all have a story. 7otonly do they individually have a story but combinations of them 3cocktails4 alsohave a story. -he !i%ologist uses these elements to create an e%perience for hisNhers customers and guests.t is important to recall at this point the fact that people do not go out simplybecause they want to consume e%tra quality concoctions from a bar orrestaurant) but impeccable products and service on the part of the Bartender willgive them an internal alibi so as not to see what is it they are really after ( -hePossibility. t seems to be an addiction with people 2 this hunt for -he Possibility

and our &ob is to encourage it. We are after all dealing dreams.

-he /age-he /age

-he /age or the Wise !an is the part of your working character that keeps youremembering your intention. -his part is the one that observes ob&ectivelyeverything that is going on I feet away from you. Work on -he /age aspect willgive you the ability to speak when needed without e%pressing an opinion) tolisten to the customers with a genuine interest or at least make a serious effort todo so) to distance2detach yourself emotionally from nightly e%periences and it willgive you the understanding and awareness of other peoples e%istence ( both

physically and emotionally. -he /age will not &udge the people around him)heNshe will understand) forgive and tolerate. <t the end of the night -he /agetakes a big sponge and erases the blackboard. -here is nothing worth holding onto 2 so -he /age knows and gains from such understanding. -he most importantthing for the work on -he /age is to always1

“,ay attention to the intention"”

-his mantra) if you will) is very significant for -he /age because it keeps hisNherfocus on the real reasons why one is performing a particular effort. <s we havesaid before the primary duty of -he Bartender is to fill the register and the tip

bucket. <nd making sure that -he Bartender does this is the &ob of -he /age.

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-he =ock /tar -he =ock /tar

=emember the cheesy movie ocktail with -om ruise? Well) this character whoflips bottles) flirts with women and high2fives with men) raises the atmosphereand is the ! of the Bar is the third and equally important part of a fully

developed Bartender. t is the picture of him that the Bartender wants otherpeople 3his customers4 to see. Big smile) generous and caring. /e%y) daring andprovocative. <nd confident) so confident. -he =ock /tar appears to party morethen anyone) has a better time then all of the customers and still goes on longafter they are gone home to cure a hangover. Building this aspect is a little trickyand dangerous since it can lure you into the trap that if you identify too much withit you will start believing that -he Possibility does not apply to you or you willbecome -he Possibility yourself. <s a rule -he =ock /tar is employed as aPossibility salesman and if skilled enough heNshe will sell it to the Devil himself.=emember tough that this is all an act. t is not you ( you are &ust acting Aas if.Do not identify with this aspect and you will have a great time. =emember the

boundaries and keep them clear in your head. +very time you decide tointentionally act have a plan where you want to go and then get there. f youdecide to cut someone off then do it and do not re2think your decision once it"smade and especially not if you already said it to the person in question. f a manappears to be bothering and Astrangling a girl or girls at your bar) inform yourselfat a convenient moment if the girls would like you to interfere and if so ( do it) butdo it smartly. all him to the side and e%plain to him that the girls are notcomfortable with his advances and ask him to understand. f you did it right ( hewill step back and refrain from further advances. f you are buying someone adrink make sure you tell them that at the appropriate moment) not too early andcertainly not too late.

-he =ock /tar aspect is so important since not only will your customers comeback for the e%perience but also your employer will recogni#e and cherish suchan act and will be very grateful for this.

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>nderstanding the Bar 5>nderstanding the Bar 5

Points of servicePoints of service

-he Bar and the Bartender have a very defined place in a restaurant.Depending on the type of restaurant and establishment that place and definitionmight change a little but some general guidelines are the same ( no matter if youwork in a dive bar or behind a very trendy restaurant bar.

,rom at least @9J in a restaurant to up to :9J of all the sales in a bar

lounge comes from the revenue at or from the Bar. -his is an important factbecause the liquor and wine cost is generally around ;@289J and there is nooverhead 3they don"t pay you ( your customers do4 so the profits from the Barare very lucrative and the restaurant owners want them.

The first dut of a Bartender is to fill the register and the tip bucket+-he second is to represent the establishment to the best of hisNhers abilities. Wehave spoken earlier about the importance of craftsmanship and confidence butnow another aspect of the Bar reality needs some clarification.

Buyer =eality vs. /eller =ealityBuyer =eality vs. /eller =eality

ou are a !alesman and a !er*er+ The Customer is a Buer and aConsumer+

-hese two sentences have to be understood fully in their right meaning. 'ikeevery salesman you have to have what is known as Asales tools and techniques.*ou are the active force and the customer is the passive force. Pressing the rightbuttons on the consumer machine will result in the positive effects of your effort.-han again) if you happen to push the wrong button the consumer will not playalong and it usually results in less tips and unnecessary e%planations) apologi#esand loss of focus and time. " *er important thing to remember <hen<orking is that contrar to the retail business <hen a customer <alks inthrough the door of our establishment he or she has alread decided to

spend mone+ t"s now up to you and the rest of the service and hospitality teamto make sure that the amount of money spent is as high as possible.

,irst of all a Bartender has to be well informed about the products 3food) wineand drinks4 his restaurant and the bar itself have to offer. -hat means that notonly he or she must recommend dishes and beverages to go with them but alsohe has to know how to pace the meal and overall e%perience in such a way sothat the customers are left with a complete fulfillment of their own sub&ectivee%pectations. t is our e%perience that in order to achieve this a certain time has

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to pass before one is completely confident and thus able to pro&ect a rela%ed andfun atmosphere. < big help is of course a good relationship with the hef and thekitchen in general. -here are fortunately more and more hefs out there who dounderstand the value of a well composed bar that is serving as a completingingredient in their gastronomical idea. /o get yourself familiar with the food

menu. /ee what ingredients the hef is using and how he prepares the food.*ou will soon discover that what the hef does is not much different from whatyou want to do) meaning) he combines various ingredients into balanced dishesthat like your cocktails should be deep) fairly comple% and above all balanced insuch a way that it makes sense and provides a strong sense of sensorysatisfaction. ,urther you"ll notice that there are rules that apply to serving food

&ust like the ones we have when serving beverages. -hat suggests that you haveto be as good and proficient in food service and knowledge like a good waiter.*ou must have an answer to specific questions and requests regarding the foodsimply because no matter where you work you"ll be faced with them every night./o this is the reason why you should know what the hef is able or willing to

substitute. *ou are after all in the service industry and are before all a /erver.$ne of the newer trends in dining is that more and more people choose to dine atthe Bar. We have observed that trend for a while now and it is clear that with therestaurant owners and chefs discovering it that there will be more emphasis puton the food e%perience at the Bar in times to come.

/econd aspect is of course the Bar as the Awatering hole or source of <lcohol. -he prime function of the Bar is to serve spirits) drinks) beer and wine./o now again there is the knowledge that comes in very) very handy. t enablesyou to be decisive) fast and confident. Lnowing your wines is as important asknowing that you can"t make a 7egroni with vodka and still call it that. How topair certain appeti#ers with aperitifs or lighter wines will win you your customers

trust. 0uess what 2 with that trust come higher tips and appreciation. *es ( theywill feel special and treated and they will 3in most cases4 show gratitude reflectedin tips.

/o) my fellow bartenders 2 you together with your bar backs have thetoughest and most responsible &ob in the modern service industry.

ou come first and lea*e last+ ou set up and break the bar+ ou make sure the bar is sufficientl stocked up for ser*ice+ ou handle mone and are responsible for it+ ou handle peopleDs credit cards and their tabs+

ou sell and ser*e alcohol+ ou ma sell food+ ou ha*e to remember the underage drinking la< e*en if the clea*ageseems to suggest other<ise+

ou sell and ser*e food+ ou are being <atched constantl+ ou cannot lea*e the bar and go for a cigarette or an other break if ouare the onl bartender behind that bar+

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ou deal <ith people <hose moods, &udgment and beha*ior get impairedgraduall through the course of the night+

ou are a<are <hen there is a full moon and are read for it+ ou are acting+ ou are alert and a<ake as possible+

"nd finall : ou should not be drinking <hile ou <ork ( -here is not muchhope that you wont but how can e%plain to a born blind person what color redis? >nfortunately we humans are so nuts that no matter who shares their advicewe will not really believe that it applies to us until we make the e%perienceourselves. ,unny) ha? We"ll talk more about that in the Developing thePersonality hapter.

Wow) there is surely a bunch of things that are in your &ob description. Butdon"t worry ( in time) with the right effort and attitude all those above2mentionedrequirements will fall gradually into place and you"ll be running that bar like youdesigned it yourself.

Points of /ervicePoints of /ervice+very establishment has their own specific house rules of service) which

are developed to more efficiently and with same consistency serve theircustomers. $b&ectives vary depending on the different type of restaurantNbar.,rom more rela%ed bistro where the emphasis is put on leisure and family styleup to I or star restaurants where the skilled busboys change linen on tableswithout clearing the plates and cutlery rules e%ist and you"ll definitely meet them.However there are some general points or rules of service that should apply nomatter where you work. Being observant of them will not only reflect on youremployer and management but also more personally on your work ethic. /ince

we do encourage the professional attitude when working behind the bar it isnatural that we hold those points of service sacred and gladly accept them sinceonce observed in action those rules will provide a certain refuge and will get youout of unnecessary situations which in our opinion will &ust cost you energy andmoney. /o remember the first duty of the Bartender) which is to fill the registerand the tip bucket.

0reeting0reeting

,irst step is to learn how to greet your guests. Be observant and notice

when the party of guests arrives at your bar and directs their attention to you. Donot interrupt their conversation with your greeting 2 wait until they address you. <tthis time reply cordially) place beverage napkins in front of the customers andoffer your drink menu or if your bar doesn"t have one &ust inquire how you can beof service. -he napkins are one of your secret tools. -hey provide the customerwith a visual piece of real estate and act as a welcome gesture. f more than oneparty of people approaches your bar at the same time make sure youacknowledge them both and then decide which one you"ll serve first. =espond to

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the other party with eye contacts) smiles and a brief promise that you"ll be withthem as soon as possible. =emember) this is the first clash between the buyerand the seller. -heir realities collide but only you are conscious of this fact. *ouare in charge ( you have the goodies that they want 3the waiter doesn"t4) so beconfident and make your choices so that your guests all feel welcome and

comfortable. 0reeting customers is so important because it sets the tone of theirwhole e%perience that is to follow. < lot depends on it and make sure you aredoing this more psychological work as conscious as possible. Don"t forget 2 thepeople in front of you are out hunting the possibility . Put yourself in their positionand consider how you might react and what you would like to happen to you.-his should be more than enough to successfully guide you through the greetingprocess.

-aking the order -aking the order

$nce you have greeted the customers allow for some time to pass so

they can settle down) take in the atmosphere) feel the draw of the possibility andstudy the drink menu. -han approach and ask to take their order. 7ow be veryalert) in order to pro&ect the desired confidence) make sure you understand theirorder completely. t is far better to inquire and ask questions when taking ordersthan to pretend you understood and come back half way in making the orderasking questions.

/ome people will order drinks that your establishment doesn"t have ordoesn"t want to serve 3i.e. 'ong sland ced -ea and similar concoctions4. Whatto do? Well in case you do not carry a certain product please e%plain thesituation) apologi#e and always offer something else. 7ow is the time when youare the active force most obvious. /uggest something down that road or offer a

cocktail that has the same taste sensation 3i.e. if you don"t have 6germeisteroffer ,ernet Branca4. n case your establishment doesn"t want you to makecertain cocktails for whatever reason please be diplomatic. $ne of bettere%planations is to respond to the customer A"m sorry but don"t have theingredients for that cocktail. J of them will buy this and not hold it againstyou. -he worst thing you can say is Awe"re not making these kind of drinks here./o wrong. *ou successfully embarrassed your customer and if you have anyawareness left at that point you can &ust observe the dollar bills growing wingsand flying away from you and your tip bucket. <lways have your cocktail menuready to steer them where you want them to go.

f the customers would like to order some food at the bar it is often better

to take a dupe pad and write the order down. t looks more proficient and cordial.However you can skip this but only if your menu knowledge can sustainremembering the entire order. $ne very wise saying goes as follows1 A-he smartman writes it down and the stupid man remembers. !ake sure you set up all theutensils required for dining in front of the people who ordered food and offer salt)pepper) bread) butter) water and any other mise en place they might need inorder to en&oy their meal. ,ire courses on time and make sure you are actuallywaiting on those people.

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/erving the order /erving the order

<lways serve the ladies first. $lder ladies get their drinks before the

younger ones. -han serve the gentleman. Please don"t forget ( men pay ( sotreat them with respect.!ake the order swift) making sure you are serving it in the appropriate

glassware with the right garnishes. f a customer calls for a drink that you do notknow how to make don"t panic and get into drama. /imply move away a little andconsult your notes) cards or bar book. Do it quickly though. -hen return andmake it like you did it many times before. Hey again) remember that you are athreefold1 /age) hemist and =ock star. 7o hesitation. -rust us 2 it"ll work.

Payment and tabsPayment and tabs

When the drinks are served inquire if there is anything else they mightneed at that point and then ask if they would like to run a tab or pay as they go.Cery important ( again you are the active confident force. f they decide to payright away have the price ready and collect the payment. f they decide to run atab) cordially ask for a credit card. !ost bars nowadays have computer systemsthe industry calls Points of /ale. -hey run on software that enables you to runmultiple tabs during a night and have them visually on your screen in front of you.When running tabs for people make sure you update them in timely fashion andhave a copy of itemi#ed check handy. <s mentioned before people might changetheir behavior considerably during a night at a bar. /omeone who appearedreally tame) well mannered and nice might in an hour or more turn into the most

obno%ious asshole and you should be always ready for such a turn of events.-hat"s why a copy of their itemi#ed check in front of them is your security thateverything you did was correct.

/ome customers will place cash money on the bar when they sit down.-hat means that they e%pect you to collect their payment right after you servedthem. Do it and return with their change and place it again in front of them. <good thing to do is also to give them a receipt with every transaction so there isrecord of consumption.

Bar maintenance during serviceBar maintenance during service

A-ipping ( is not a city in hinaA-ipping ( is not a city in hina

-ips 2 also known as gratuity. t is our bread. t"s the monetary compensation forour work. -he restaurant owners do not compensate us with an adequate hourly

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wage for our work. !ost bars and restaurants will pay you somewhere between8.G@ and I.8@ an hour. -his money is barely enough to cover your socialsecurity) city and state ta% so you"ll probably end up owing your federal ta% at theend of the year. /o you depend on tips. <nd all these tools) sales techniques andadvices we give you are meant to help you make better tips. <mericans tip ( no

problem. +uropeans) 'atin <mericans and other tourists generally don"t. /o let"sbreak it down a little &ust to help you to better deal with situations.

People either tip well or they don"t. ,irst understand that you will be stiffed atleast once a night. Don"t sweat it. t will even out eventually. t is funny how thatmath works out. *ou will in average always make your 89 J no matter whathappens so don"t get involved with that. ,ocus on customers who you know willtip you and &ust work your shift. -rust us there is a point during every shift that theend seems to be so far away but it always comes. /o let go of the negativity.

<nother customer will come and you"ll make a five on one drink and will forget allabout that group of British tourists that ran up a ;89.99 tab and left you #ilch.

t"s helpful to grasp that +uropeans simply don"t e%pect that your employer doesnot pay you for your work. ,or them that is something that is inconceivable.-hose fine people also en&oy a five2week paid vacation and we don"t ( so there isa significant cultural difference. Be understanding of that. f you decide toenlighten them about our customs ( again please be very diplomatic. -ry toe%plain what is e%pected of them and do not insist. t is always better to actuallyinvolve a manager. ontrary to you the management is paid by the owners to runtheir business for them so one of their duties is to protect the staff. -hey arehopefully trained for situations like that and will deal with those issues.

/o how much tips should you e%pect? Well 2 a dollar for every drink is fine) notgreat but $L) especially since the devaluation of our national currency has

stepped up in recent years. f however someone is running a tab than a ;@289 Jgratuity is customary. /o a 89 J tip is good and everything above that is a greattip and those customers should be cultivated and nourished. ,ellow restaurantworkers fall into this category. /ome people double the ta% and leave thatamount. t"s helpful to know that when buying drinks at the bar the customers donot have to pay ta%. /o that"s a bad reference to use for a tip. Be alert for variousprofessional bar goers and their scams. -hose guys are out to get you. We canofficially now condemn them but they do e%ist and they prey in bars) they prey onyour money) your boo#e and the girls at your bar. -hey are in general lousytippers but pretend to be your buddies and always make sure to mention howthey know you and call up your name. Be careful when you decide to play them.

t works best to do that when you work with another bartender as your partner.-han you can play the Agood cop2bad cop routine which drives them nuts) sinceone of you is always nice) receptive and appears to play along while the otherone is tough) looks them in the eye and with cordial distance does not engage infamiliarities. -his routine is the best defense against the dark arts of theprofessional bar goer and they usually give up after a few tries.

,or female bartenders and waitresses this issue is especially sensitive. -hey areoften sub&ect of harassment based on their looks and the idea of their customers

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that they are something more than bartenders and have in their &ob description amandatory flirt session with their customers. !ost of those poor souls who lookfor approval and cure for their loneliness in bars have to be understood and havecompassion with but also it has to be made clear to them where the boundariesare.

" <ord or t<o about the Boss #" <ord or t<o about the Boss #

-he Boss is the Boss. He or she is always right. Detach) detach) detach E -ry tobe wise. t is his or her bicycle and they are doing the steering ( you are doingthe pedaling. $ne day when you have your own bicycle you can ride it howeveryou want. t is irrelevant if the Boss is not right in your opinion 2 you are workingfor them. f you can not deal with this maybe you should not be in this line ofwork. /orry.

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are better than others) and others are worse...+ach one of these As) each one ofthese persons) struggles for supremacy.

<s often as possible) each one of these As wants to be e%clusive. +ach onewants to control the intellectual brain or the emotional and motor centers untilanother substitutes it...

-he result of such psychological state is called Asleep. +verythinghappens to us as a result of us being unconscious of ourselves and believing thatwe are always one and the same.

>nfortunately this happens entirely automatically and we 2as we are2have absolutely no control over it. When we are told about this) we are actuallyquite surprised since it is so obvious that it is so but we haven"t thought about itearlier.

t is very easy to e%perimentally prove this condition to our critical mindwho struggles to comprehend the inner and outer world. 0ive yourself a simpletask. /uch as1 ,or a period of ; days) at e%actly the same time of the day)perform a simple action of your choice for a certain but short amount of time. -he

action should really be something simple like reading the news every morning for;@ minutes) or writing in your diary for ;9 minutes) or taking a walk for 89minutes. -he point is that it has to be simple) preferably en&oyable) it has to bedone every day for the duration of the aim and it has to last for the e%act)predetermined time ( not a minute shorter or longer. *ou will be very surprisedwhen you reali#e how difficult it is to actually do this e%periment successfully. t isvery hard and the reason is that since we are never one and the same A ( the Athat is currently taking the pedestal will not remember or even know what theother A has promised. =emember how many times did you go to bed at nightAdetermined that from the ne%t morning you will do things differently and howsurprised you were when you reali#ed in the morning that you forgot all about it.What one A promises does not mean that the whole human machine will actuallydo. t implies that it is very hard to do what one said heNshe will do.

What does this observation has to do with working behind the bar andserving people? -he answer is like in rest of our life ( everything *ou reallywant to pay attention and to be as aware) present and conscious as possiblewhen you are bombarded with so many stimuli and automatic reactions on anight behind the bar. +very reaction a human machine produces is a result of acertain action that provokes that e%act automated reaction. /omebody tells you (*ou look really nice today ( and without being conscious about their observation

( you smile. 'ike a software program when given a command ( you respond witha predetermined answer. t is a result of a permanent state in our personality)which we call the Awaking state. < man spends roughly a third of his lifesleeping. -he rest of one"s life is spent in the Awaking state in which we learn)work) en&oy ourselves) are physically active) get married) etc. =egrettably even ifwe think we are awake and conscious we are actually acting very mechanicaland have absolutely no control about what will and is happening to us. -his is thelast place you"d want to be when you are working behind the bar. 6ust rememberthe nights when you worked so hard and were at the end of the night physicallytired but were in good spirits and appear not to have lost a lot of energy.

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=emember also the nights when at the end you weren"t only physically tired ande%hausted but also emotionally drained and Aheavy. -he difference in those twoe%periences is in maintaining force and remembering ones intention. n the firste%ample the force and energy was somehow maintained and you didn"t identifyemotionally with all that was going on that particular night. n the other e%ample (

you did identify emotionally with everything and therefore got upset) or got e%ited)or got insulted) or got praised) or not praised) or liked) or not liked) you got bored)etc. n other words ( you got personally involved. 7ow be careful when thinkingabout this ( getting identified emotionally has nothing to do with being sincere)real or honest. t has on the other hand everything to do with you merely reactingto the outside stimuli.How do we change this? t is very important to reali#e that there is an opportunityto create a Aworking character within our personality who takes charge of uswhen we step behind the bar and are professionally engaged.!any times you hear people say ( A"m a stockbroker) or doctor) or baker orwaiter. People identify with what they do. But this is not who they are ( merely

what they do. t should not be who they are. /o let"s remember that we are thisone unit who is alive and who in order to do its &ob better) a &ob of giving oneselfand serving others) has to consciously develop a new A ( an A who will be ourworking personality.-his is by no means an easy task and it will take a while until you begin to noticethe appearance of the working personality within you. But once you beginworking on it and training it) slowly but surely it will grow and help you to do your

&ob better.

!elf:obser*ation

/elf2observation is a tool that will help you get a clearer picture about the wayyou function from the inside and will also provide you with the ability to takeAmental photographs of yourself and change the way you see and perceive theself and the world. t is in effect ( uncritical spying on oneself.

!e observing ob&ect) phenomenon

xx

!e observing self and ob&ect) phenomenon at the same time

xx

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/elf2observation is an effort in which one observes the machine as awhole. Dividing one^s attention is for the purpose of self2observation. $ne part ofyour attention is directed at uncritically observing yourself in life. <nother part of

your attention is not caught up in the e%ternal flow of events. t sees one^sinternal psychological condition.

-o do it correctly) one part of your attention is focused on your e%ternalcircumstances and the other part is directed inward 22 in order to observe yourinternal states and reactions.

*ou see yourself interacting in the world as an ob&ective observer might. <nd your changing inner states. 7ote contradictions. With your divided attention)observe yourself) not something else.

n self2observation) you are a silent witness to the activity within you whichreveals to you your stimulus2response nature) personality distortions) imbalanceof centers) and leads toward knowing what you must work on.

/elf2observation needs to be free2wheeling and spontaneous. *ourobservations will lead to a catalog of insights about yourself which will then giveyou a truer picture of what you have to work with.

Practice self2observation uncritically. Do not become identified with whatyou observe. -ry to separate psychologically from all negative thoughts) states)and feelings. =elease an%iety) let personality be passive) and observe) observe)observe.

-here is no doubt that honest self2observation hurts. t is painful to see ina more ob&ective way the artifice) immaturity) selfishness) absurdities anduncontrolled tendencies of one^s behavior. !ost people will do anything to avoidseeing themselves for what they are or have become.!erely reaching the point of seeing ourselves as others see us requires a level ofdedication to this idea which can endure severe necessary suffering. -his effortis not for the fainthearted) the amateur seeker) the gatherer of eclecticinformation. t can be devastating and brutal when you come face to face withreali#ations about yourself. But then it becomes profoundly liberating andinspiring.t is true that we need to be ]merciless] with ourselves in seeing things for whatthey are 3namely) internal reactions) attitudes) states4. But this mysteriouspractice of self2observation is about creating a new quality of awareness withinyourself) and clearing the ground for a new sense of identity. >ltimately) it leadsto a development of being that is characteri#ed by great compassion) even forthe mechanical and chaotic aspects of yourself.

-he effort of self2observation not only gives you new information) revealsways of seeing that were unknown before) but most especially paves the way fora new) deeper) /elf to be born. -his watchfulness or vigilance 22 as long as it

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remains independent of features) moods) etc 22 will generate a recovery of youressential nature which is buried beneath acquired personality.

n making the effort) beginning with self2observation) little by little wedisempower those tyrannical As. We create in ourselves a place of knowledge)perspective) and empowerment from which we can act intentionally. <s self2

centered A^s lose power under the effect of that effort 3through the force of self2observation4 we cease to have so many requirements of the world. We becomefree of constantly needing what we don^t have) or constantly being unhappy withwhat we do have. We recogni#e that our attitudes and opinions are relative andour likes and dislikes are irrelevant to reality. /o it is essential to see yourselfob&ectively or you will not recogni#e what it is you must work on.

What you need to be observing is what state you are in 22 <re youconfused? <re you an%ious? <re you in negative imagination? <re you innerconsidering? <re you being critical of what you observe?

Do you notice when you are insincere? Do you see yourself lying) pretending to

know) care) understand) be sympathetic) etc.? an you feel identification whenyou are in it? Do you see changing ^s? ontradictions between As? Buffers?

Do you see vanity? -he need to be right? nsisting on having your own way?Being disappointed that you don^t have what you want? Do you notice how muchof your behavior is based on what you like or don^t like?

Below is a way to begin the process of self2observation by starting to identifyyour cognitive 3or thought4 distortions. -hese are the kinds of thinking process weall engage in at different times) especially when under stress or feeling an%ious.-hese distortions lead to all kinds of inappropriate behaviors and unhappy

feelings.Begin by studying the list and identifying which one^s you use. -hen begin to lookfor the situations in which you are using themM what you are feeling when youstart you engage in one of them) and how you wind up feeling.

Cogniti*e (istortions

+ "ll or Hothing Thinking *ou see things in black and white categories. f yourperformance falls short of perfect you see yourself as a total failure.

2+ 6*ergenerali=ation *ou see a single negative event as a never2ending

pattern of defeat.

+ Mental filter *ou pick out a single negative detail and dwell on it e%clusivelyso that your vision of all reality becomes darkened) like the drop of ink thatdiscolors the entire beaker of water.

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J+ (isqualifing the %ositi*e *ou re&ect positive e%periences by insisting theyAdon^t count for one reason or another. n this way you can maintain a negativebelief that is contradicted by your everyday e%perience.

U+ >umping to Conclusions *ou make a negative interpretation even though

there are no definite facts that convincingly support your conclusion.

a4 !ind =eading1 *ou arbitrarily conclude that someone is reacting negatively toyou) and you don^t bother to check it out.

b4 ,ortune -elling1 *ou anticipate that things will turn out badly) and you feelconvinced that your prediction is an already established fact.

@+ Magnification GCatastrophi=ing1 or Minimi=ation *ou e%aggerate theimportance of things 3i.e.) your mistake) someone else^s achievement4 or youinappropriately shrink things until they appear tiny 3your own desirable qualities)

or the other^s imperfections4.

W+ motional 'easoning *ou assume that your negative emotions necessarilyreflect the way things really are. A feel it) therefore it must be true.

8+ !hould !tatements *ou try to motivate yourself with should have and shouldnot^s as if you had to be whipped and punished before you could be e%pected todo anything. A!usts) and Aoughts are also offenders. -he emotionalconsequence is guilt. When you direct should statements towards others) youfeel anger) frustration) and resentment.

E+ 7abeling and Mislabeling <n e%treme form of overgenerali#ation. nstead ofdescribing your error) you attach a negative label to yourself. A^m a loser. Whensomeone else^s behavior rubs you the wrong way) you attach a negative label tothem. 'anguage is usually highly colored and emotional.

0+ %ersonali=ation1 *ou see yourself as the cause of some negative e%ternalevent) which in fact you were not primarily responsible for.

-hat to do <hen anger arises.

People who act rudely many times think they have been hurt or wronged. -hey

may think they are not getting Athe treatment they deserve or believe they areentitled to. -hey then feel angry and act as if what they were thinking is thereality. -heir thinking has created) in effect) a distorted reality) which they thenaccept as the real reality. -hey may also not feel very selfconfident aboutachieving their goals. ,or some people) putting other people down) or being rude)is a way they build up their self2confidence. Weird isn^t it? Would you like to besuch a person?

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