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Non-Alcoholic Beverages A non alcoholic beverage may be defined as a potable beverage that my satisfy any or all of the following criterion. Refreshing Thirst quenching Appetite enhancing Nourishing Stimulating
Discovery of tea According to a Chinese legend tea was discovered 5000 years back. It was discovered by an emperor named Shen Nung who was an expert in agriculture and medicine. He always used to drink boiled water and advice people to do so. Once when he asked his servants to boil water for drinking in his garden, some tea leaves accidentally fell in the water. When he tasted the drink he felt extremely refreshed. This is how the stimulating drink was introduced and is now a part of daily routine around the world
How to make Tea Boil water. Take 3/4th cup for every cup you want to make. The measure of water is important for the taste you want to achieve Now add tea powder according to number of cups. You can take one teaspoon per cup. If you want the tea to be strong then add more powder. If you wish to keep it light lessen the amount of tea powder Now add sugar as per your taste buds. Bring the mixture to a boil. Stop when you see a reddish tinge in the concoction. Boiling further would give it a bitter taste. Sieve and pour in cups. Add warm milk for milk tea. For tea without milk add some ginger drops or lime, according to your preference.
Tea Tea one of the most popular beverages around the world. The premium tea producing countries around the world are India, Sri Lanka, China, Bangladesh and Kenya. Tea is producing by fermenting, drying and cutting the leaves of a perennial plant called ‘Camellia Sinesis’. Green tea Oolong tea are both unfermented tea that retain tannin content completely and hence, are believed to have anti-oxidant properties. The quantity and type of tannin decides the taste and flavor of tea. Tea may be served both hot and cold. Ice tea is served in at all glass on crushed ice with fresh mint springs and lemon wedges. It is very refreshing as an afternoon drink.
Hot tea may be served with or without milk. If served without milk, the tea may be accompanied with wedges of lime or lemon. A typical hot tea service includes the following; Teapot for liquor Cremer for milk / saucer with lemon wedges Sugar tongs for sugar cubes or castor sugar sachets Teacup, saucer and teaspoon Strainer and basin in case of leaf tea
Rum Rum is made from the distillation of sugarcane juice or from the by- products of sugarcane juice. It is successfully produced around the world, especially in sugarcane producing countries such as India, Jamaica, and Trinidad etc. Rum may be both dark and white, depending on the style of ageing. Both varieties of rum may be drunk as a straight drink mixed with soda water or cola. Rum is also successfully made into a variety of cocktails.
Manufacturing Rum Fermentation Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. Dunder, the yeast-rich foam from previous fermentations Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum
Distillation As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills and thus produces a fuller- tasting rum
Aging and blending Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. The aging process determines the coloring of the Rum. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. After aging, rum is normally blended to ensure a consistent flavor. Blending is the final step in the Rum making process. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product.
Grades The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum: Light Rum, also referred to as silver rum and white rum. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color. The Brazilian Cachaca is generally this type, but some varieties are more akin to "gold rums". The majority of Light Rum comes out of Puerto Rico. Their milder flavor makes them popular for use in mixed-drinks, as opposed to drinking it straight.
Gold Rum, also called amber rum, are medium-bodied rums that are generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey). They have more flavor, and are stronger tasting than Silver Rum, and can be considered a midway-point between Silver/Light Rum and the darker varieties.
Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color. Among the spices that may be added to create Spiced Rum are Cinnamon, Rosemary, absinthe/aniseed, or pepper.
Dark Rum, also known by the rums particular color as brown rum, black rum, or red rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. Most Dark Rum comes from areas such as Jamaica, Haiti, and Martinique, though two Central American countries, Nicaragua and Guatemala, produced two of the most award-winning dark rums in the world: Flor de Cana and Ron Zacapa Centenario, respectively.
Flavored Rum: Some manufacturers have begun to sell rums infused with flavors of fruits such as banana, mango, orange, citrus, coconut or li me. These are generally less than 40% alcohol, serve to flavor similarly themed tropical drinks, and are also often drunk neat or on the rocks
Over proof Rum is rum that is much higher than the standard 40% alcohol. Most of these rums bear greater than 60%, in fact, and preparations of 75% to 80% occur commonly.
Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands that sell carefully produced and aged rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed straight
Glassware for Rum The original recipe called for a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and then the juice of two limes was squeezed over the sugar, two ounces of rum rounded out the drink.
Famous Brands:1. Christian Brothers.2. Bacardi3. Bacardi Reserva4. Malibu5. Malibu6. Mc Dowels