A man kept his wine cellar even when selling his art collection, saying "a man can live without art, but not without culture". Beer originated over 5000 years ago and was safer to drink than water for monks. It can be enjoyed in many styles and is a versatile food pairing beverage. Whisky/whiskey comes from Gaelic for "water of life" and involves aging spirits in oak barrels to develop flavor from the wood. Rum began in the West Indies and was an important trade good, while vodka originated in Eastern Europe and Russia.

1. Beverages

2. Tarun Bansal
Show
A man fallen on hard times, sold his art
collection but kept his cellar. When
asked why he did not sel his wine, he
said, “a man can live without art, but
not without culture”.
Anonymous

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Pierre Matin French Drinking Song
Bacchus we thank who gave us wine
Which warms the blood within our veins
That nectar is itself divine
The man who drinks not, yet attains
By Godly grace to human rank
Would be an angel if he drank

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Ben Johnson 1573-1637
Drink to me only with thine eyes
And I will pledge with mine
Or leave a kiss but in the cup
And I will not look for wine

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Beer
 The word beer generate from baere means bottle.
 The oldest reliable records of brewing date back 5000 years to
Sumerians. Sumerians pictographs show breads being baked, crumbled
into water to form a mash and then made into a drink.
 Monks were used to drink beer because it was safe than water in early
period. Beer was permitted to drink during fast because it was not
considered a food.
 Beer is the most social and seasonal of al drinks. Every year, thousands
of beer enthusiasts gather at Octoberfest Beer festival in Munich,
Germany, to sample brews.
 Beer can be matched with food, drunk as aperitifs or savored after
dinner.
 Each style of beer has its own glass shape to enhance the drinking
experiences.
 Beer is a perfect accompaniment with cheese, salad, chicken, seafood,
red meat, barbecues , Indian, Thai and Mexican food.

6. Tarun Bansal
Beer
 Most beers are pasteurized, but some are alive and continue to ferment and improve in
the bottle for up to 5 years. Belgian Chinay Grand Reserve , Hair of the Dog Fred from the
US, and Gales Prize Old Ale , a barley wine from UK are good examples of beers that
benefit from aging.
 Pilsner is the most widely known beer originates from the town of Pilsen, in Bhemia.
 Germany is the home of brewing in the modern world.
 The strongest beer of the world is Kulminator, Doppelbock from Kulmbach, in Bavaria,
with an alcohol content of 13.2% by volume.
 Mother’s Beer is used to be dubbed as the beer for nursing mother and has a minimal
alcoholic content 0.5- 1.0%. Today it has become popular as a nutritious drink among
sportsmen and outdoor types.
 Light and refreshing beers are dark yellow to light gold in color, and have different
aromas: very delicate, floral and even neutral and serve at not more than 9 degree
Celsius.
 Color of the wheat beers varies from light yellow to dark brown and served at 9-12 degree
Celsius.
 Stout is the perfect partner for creamy desserts.

7. Tarun Bansal
Specialty Beer
 These are in widest range from bright red to black and fruit beer reflect the color of their fruit and
some are made to resemble Champagne. Taste of specialty beer is much more similar to cherry and
served cold. German smoked beers are wonderful companion with German smoked sausages and
desserts. Wine beers are great accompaniments with lamb. Few well known specialty beers are as
follows:
 Belgium: Rodenbach, Verboden Vrucht, Duchesse de Bourgogne, Cantillon Kriek-Lambic.
 USA : Alaskan smoked Porter, Rogue Imperial Pale Ale, Magic Hat, Hair of the Dog Adam.
 Japan: Sapporo Black Beer, Moku Moku smoked ale.
 Germany: Schlenkerla Rauchbier, EKU 28
 France: Fischer Adelscott.
 Finland: Finlandia Sahti, Lammin Sahti
 England: Heather Ale Froach, Heather Ale Alba, St.Peter’s King Cnut

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Whisky/ Whiskey
 The name whiskey comes from the Gaelic word Uisge Beatha ( oushka baha )
means water of life (valued for its supposed medicinal properties).
 The earliest recorded whiskeys seem to come from Ireland in 15th century.
 Barley, rye and maize are chief ingredients used manufacturing of whisky.
 Scotch whisky is the most popular amongst all whiskies.
 A barrel of malt whisky usually contains some 500 liters of spirit. 2% of alcohol
evaporates every year it means if whisky is matured for 12 years then only 400
liters of whisky will leave in barrel.
 Street value of a single malt barrel is approximate INR 15,00,000.

9. Tarun Bansal
Whisky/ Whiskey
 The oak wood is used for casks that are used for aging and distilleries may own
thousands of casks.
 In Scotland the spirit has to be at least three years old to be called Whisky.
Scotch whisky distilled and matured in Scotland and the well known brands of
Scotch whiskies are blends of number of pot stills and patent still whiskies.
 Whiskies are marketed in two styles: single malt and blended. In single malt
whisky, the grain (only barley) is used (no other grains) and produce at a
single distillery. Barley is steeped in spring water which impart distinct
characteristics to the whisky such as water from Islay (Southwestern Scotland).
 Just like a fine wine, a single malt whisky is formed by a lot of different
influences, like the kind of water at the distillery, the shape of the pot stills, the
type of wood that is used for maturation and the time that the spirit stays in
the barrel.

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Rum/Rhum
 Rum originated in the West Indies and is first mentioned in
records from Barbados in about 1650.
 They were called "kill-devil" or "rumbullion" meaning a “riotous
good time” and by 1667 were simply called rum.
 Rum figured in the slave trade of the American colonies: slaves
were brought from Africa and traded to the West Indies for
molasses; the molasses was made into rum in New England; and
the rum was then traded to Africa for more slaves.
 British sailors received regular rations of rum from the 18th
century until 1970.
 Rum, the major liquor distilled during the early history of the
United States, was sometimes mixed with molasses and called
blackstrap or mixed with cider to produce a beverage called
stonewall.

11. Tarun Bansal
Rum/Rhum
 The production of dry, light-bodied rums began in the late
19th century.
 Rum is frequently used as a flavoring in dessert sauces and
other dishes. It is also used to flavor tobacco.
 Rum is usually consumed in mixed drinks, with light rums
preferred for such cocktails as the daiquiri and dark rums
used in such tall drinks as the rum Collins.
 Batavia arak is pungent rum produced on the Indonesian
island of Java.
 Heavy, dark, and full-bodied rums are primarily produced
in Jamaica, Barbados, and Demerara in Guyana.

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Bacardi
 One of the largest drinks company of the world and
provides 20 million case each year.
 The inspiration for the Bacardi logo – bat –came from
fruit bats in the roof of distillery.
 Bats are said to bring good luck, health and family
unity. Company produces Bacardi gold, Bacardi
Superior, Havana Club, Bacardi 8, Range Of Bacardi
Breezer ( a mixture of light rum and fizzy fruit juices
and various flavored rums including lemon, orange,
coco (coconut).

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Vodka
 Vodka has its origins in Russia, but it has been distilled in
Poland and Finland as well since forever. It is supposed to
be first produced in the beginning of 12th century for
medic.
 Peter Smirnoff is pioneer of vodka and opened distillery in
the 1818 in Russia.
 Classic vodka is clear, colorless and crystalline.
 Vodka with tonic water is an ideal aperitif drink.
 In Russia, chilled vodka is served with zakuski-appetizers.
 The purity and clarity of vodka make it most essential of all
cocktail bases.

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Vodka
 Absolute (Sweden), Ketel One (Holland), Grey Goose (France)
and Finlandia ( Finland) are most popular brands of vodka.
 Zwykly (standard), Wyborowy (premium) and Luksusowy (
Deluxe) are the terms used to indicate quality of vodka in
Poland.
 Asobaya (export) and Krepkaya (strong) are the terms used to
indicate quality of vodka in Russia.
 Flagship is one of the Russia’s best vodka and company
produces Flagship Classic (blue label), Supreme Staff (white
label) made with added oats to give it a velvety flavor, Night
Landing (black label) as well as Nastoykas (bitter vodkas) with
herbs and spices. All are made with spring water which helps to
retain quality and softness and triple distilled.

15. Tarun Bansal
Brandy
 Brandy is a spirit distilled from wine.
 Word brandy comes from Dutch word brandewijn means burnt wine.
 A Wine shipper left wine in oak barrels in ware houses unwanted for
years and it was purely chance that a wine shipper was checking his
stocks of wines in warehouse and he came across a large number of
these barrels of Brande -wine which he intended to throw out to make
room for other wine stocks. Before throw out, he checked the content
of wine and surprised to see that rough raw spirit has changes totally in
character and lost all its roughness and gained color and loss of its
excess alcoholic content and a trail marketing exercise for this brandy
was an instant success.
 Brandies are aged in oak casks for a minimum of two years.
 Cognac is the world famous brandy and closely followed by Armagnac.

16. Tarun Bansal
Brandy
 Folle Blanche, Colombar and St Emilion are three white
grape varieties used in production of Cognac.
 Spirit that is referred to simply as Brandy often comes from
elsewhere in the world.
 Brandy produced in France but outside the appellation of
Cognac and Armagnac is labeled Fine.
 Solera Brandy is termed as Brandy de Jerez and comes
from Spain and Weinbrand is term used for brandy in
California, Italy and Germany, South America, Mexico and
South Africa.
 Connoisseur love to enjoy cognac with cigar.

17. Tarun Bansal
Cognac Glossary
Odor All olfactory sensation directly smelt.
Aroma The pleasant fragrance released from the drink
Bouquet Odor plus aroma
Montant First fragrance released from cognac
Length Persistence of first odors released from cognac
Savour Sensations of taste on the tongue and palate
Taste Combination of sensation in the mouth( savor plus aroma )
Flavour Combination of sensation in the nose and mouth
Body Describe a spirit which is soft and smooth and which rolls under the tongue.
Rancio Terms used in the Charente’s to describe the flavor of cognac matured in oak casks, becoming
increasingly intense over the years
Sweet, acidic, salty, bitter The four flavor of the tongue

18. Tarun Bansal
Gin
 Gin is often regarded as the most specifically `English' of all spirits,
but gin is, in fact, a creation of the Netherlands.
 In the sixteenth century a Dutch chemist Dr. Sylvius, re-distilled a
neutral spirit with juniper berries for medicinal purposes - to use as a
`diuretic’ and help in cleaning blood for kidney disorder.
 Coriander Seeds, Orange and Lemon Peel, Cardamom Seed, Bitter
Almond, Angelica, Fennel, Aniseed, Caraway Seed, Cinnamon, Ginger,
Cassia Bark, Orris root, are Botanicals/Flavoring used in gin.
 Lemon and orange peel, fruit based ingredients such as almonds are
used to flavor the gin.
 Gordon’s gin is distilled three times for purity and drink with tonic
water.
 Gin is strong and full of flavor; therefore it keeps its character better
than any other spirit when mixed.
 Gin is rarely drink straight and there is no specific glass.

19. Tarun Bansal
Historical Background of Gin
An English legend tells of how their troops, sent to the Low
Countries by Queen Elizabeth in 1585 to fight against Philip
of Spain, came back marveling at the `Dutch courage'
shown by their partners-in-war, and carrying it with them
in `bottles'! The English soon began distilling it
themselves. A century later, in 1688, with the accession of
Dutch William III to the English throne, gin became truly
the patriotic spirit to drink. After the industrial revolution
when 1870 Mr. Glandstone passed a bill to cut down the
Victorian Gin palaces which were focal social points. His
bill was overruled by the House of Commons and has come
to stay as a popular social drink.

20. Tarun Bansal
Tequila
 Tequila is produced in Mexico from the age of the Aztecs, long before the arrival of its
Spanish conquerors in the 16th century.
 Tequila is distilled from the pinas , the pine apple shaped hearts) of the blue agave weigh
up to 90 kg each, which flourishes in the volcanic soil found in and around the plains of
Jalisco, Mexico.
 Tequila is Mexico’s national drink and produced more than 200 million liters of tequila.
 Jose Cuervo is still one of the foremost brands of tequila in the world.
 Aztecs are believed to have used in their rituals and ceremonies as a means of
communicating with the gods.
 There are more than 350 brands of tequila in Mexico alone.
 Tequila comes in various colors, aromas and tastes, younger the tequila means spicy,
fierier and less viscous. Older tequila are slightly sweeter, buttery, smoother, and richer
 Tequila consumes in three styles: downed as a shooter, in a long drink with cola or juice
and in a cocktail.
 Tequila goes well with robust, spicy and salty such as chili peppers.
 Tequila is shipped and drunk all over the world apart from its native Mexico.
 Margarita and Tequila sunrise are the most famous tequila

21. Tarun Bansal
Story of Margarita
The one drink that is responsible for elevating tequila to
such great heights is the Margarita - said to have been
named by a sentimental bartender in honor of this young
girl who was felled by a stray bullet and expired in his arms.
The drink was a runaway success. The classic Margarita is
made by shaking tequila, triple sec or Cointreau (clear
orange liqueur) and lime juice in varying proportions with
a lot of ice and strained into a salt rimmed goblet or
margarita glass. Alternately, it can be blended with crushed
ice and served `frozen'. It is sometimes shaken and then
served `on the rocks'. Make a strawberry or peach
margarita with the addition of fresh fruit to the original,
frozen recipe.

22. Tarun Bansal
Mezcal
Mezcal is heavily smoky flavored and produced as similar to
tequila in the southern state of Oaxaca. Gusano Rojo
Mezcal and Monte Alban are the most popular brands of
Mezcal and it consumed straight without and salt and
lemon.
Theories of Mescal and the Worm:
 An interesting theory about the bottle of Mezcal and worm
is that worm is a symbol of purity and authenticity of the
Mezcal.
 Other theory that it was a priest’s way of adding divinity to
the drink
 Others say it is marketing gimmick with little tradition at
all.

23. Tarun Bansal
Other Spirits
 Aquavit: Scandinavian spirit grain and potato based, double distilled
for purity.
 Marc/Grappa: It is made from the leftovers such as grape skins, stalks
and seeds to minimize the waste from the process of making wine. It is
a type of brandy made in burgundy region of France, from grape
pommace and some time crushed apple is also added. During
manufacturing process lot of water is added and is distilled for a
number of times. The taste of Marc is woody and known as Grappa in
Italy, Bagaeceira in Portugal.
 Ouzo: It is an Anise licorice drink and very popular in the
Mediterranean region. The same drink is known by different name in
different countries: such as Ojen in Spain, Raki in Turkey, Mastika in
Greece, Pastis de Marseille in France.
 Karpi: it is a cranberry brandy from Finland.
 Calvados: an apple brandy made from apple cider that retain the
flavour and fragments of apples.

24. Tarun Bansal
Sake or shu
Sake or shu is not really like any other alcoholic drink at all and made
from rice in Japan. Production of sake begins in 300 BC and not
normally made from ordinary cooking rrice and most sake comes from
a special variety of rice called sakamai. Sake is served like a wine and
brewed like beer and has a higher alcoholic strength 15% ABV. Sake
should be light and fresh. There are thousands of sake brands and
hundreds of producers and the biggest selling brand in the world is
Gekkeikan. Some of the other most popular Japanese brands are:
Juyondai, Isojiman, Rikyubai, Kaiun, Otemon. There are four basic
types of sake:
 Junmai –shu is made only from rice with no added alcohol.
 Honjezo- shu made with a small amount of alcohol spirit.
 Ginjo shu is of high quality and made with high quality polished rice.
 Daiginjo shu is made with highest quality of polished rice.
 Sake can be serving from 5 degree Celsius to 55 degree Celsius.

25. Tarun Bansal
Cider the Golden Apple
Cider is popular fermented drink of France and UK and was
produced first in monasteries and then private farms and made
from four types of apples: sweet, bittersweet, sharp, and
bittersharp. Bittersweet apple have low acidity and high tannin
while bittersharp apple have high acidity and high tannin.
There are two basic style of cider: French and English. English
cider is stronger than French cider. Most branded cider:
Strongbow, Woodpecker, Blackthorn, Stowford Press, Old
Rosie, Sheppy, Knight’s, Gaymer’s, K Cider, Diamond White,
Bellot, Hornby’s, Black Rat, Mercury. One of the most
attractive features of cider is its color which is usually light to
medium gold. English cider are served chilled in a medium sized
beer glass and often serve as an accompaniment with snacks and
light meals while French cider are served chilled, as an aperitif
drink and in a wine or champagne glass.

26. Tarun Bansal
Other Spirits
 Slivovitz: it is a plum brandy. Plums are fermented (which turns
bitter). It is distilled twice in pot still and matured for a long period of
times. It produced in central Europe and in Romania it is called as
Tuica.
 Kirsch or cherry water is a great alternative of Cognac. It is extremely
pure and clear and best serve after dinner.
 Toddy is an Indian local alcoholic drink extracted from either a
coconut or palm tree .In the states of Tamil Nadu and Kerala I
known as Kallu.
 Greek Metaxa is based on grape brandy and flavored with Muscat
wine, anise, and other spices.
 The French drink Suze is grape spirit infused with gentian root and
other herbs and then redistilled.
 The Scandinavian spirit Aquavit is a potato or grain spirit and blends
with herbs.

27. Tarun Bansal
History of Wine
 Wine is one of the God’s choicest gifts to man and its history is almost a romance.
 The Old Testament in the Bible gives evidence of existing of wine.
 There is definite evidence of its use in China in 2000 B.C. and as well as in Egypt 3000 B.C.
 We are told by Sir John Malcohn in his first account of Persia that during the reign of King Jamshed,
viticulture flourished and it is he who is credited with the discovery of fermentation.
 The Phoenicians from Lebanon introduced the wine and its secrets to the Romans and Greeks who
subsequently propagated wine-making and even dedicated a god to wine--- the Roman Bacchus and
the Greek Dionysus.The Greeks introduced it from Southern France into the Black sea and from
Sicily into North America. There is evidence that they exported it to Egypt.
 The Romans planted vines in Bordeaux, the valley of Rhone, Marne and Seine and along the Mosel
and Rhine. They are responsible for introducing viticulture to Hungary, England, Germany, Italy and
Spain.
 The Romans embraced. Christianity and when their empire collapsed it is the Church that
propagated wine making for sacramental wine. Thus, the clergy perfected wine making and blending.
 In 1153, King Henry II of England married Eleanor of Aquitaine who brought along as her dowry the
provinces of Bordeaux and Gascony. In view of this a wine trade flourished between England and
France.

28. Tarun Bansal
Champagne
 Pink champagne is made by allowing the skins of
black grapes to remain in contact with pressed grape
juices, at the same time of the vintage.
 Vintage champagne is made only in the years when
there is more sunshine than in a normal year.
 Deluxe brands of champagne are costlier than other
champagnes, as they are made in what makers claim to
be particularly good years for example: blanc de blanc:
champagne is made only from white grapes.
 Grand marques are high quality champage produced
by major champagne houses.

29. Tarun Bansal
Flavored Wines
 Vermouth, a flavored wine product, probably originated in Turin in the 18th century.
 Various producers have their own formulas, and the herbs and spices used as flavorings
include bitter orange peel, cinnamon, clove, coriander, mace, marjoram, nutmeg, saffron,
and wormwood.
 Aperitif wines, usually taken before meals, are made by adding quinine and other
ingredients to sweet, heavy wines.
 In France aperitif wines are marketed under such brand names as Byrrh, Dubonnet,
Lillet, and Saint Raphaël and in Italy they include Campari and Punt e Mes.
 May wine, of German origin, is a type of punch made with Rhine wine or other light, dry,
white wines, flavored with the herb woodruff and served chilled and garnished with
strawberries or other fruit.
 Sangria, a popular punch in many Spanish-speaking countries, is made with red or white
wine mixed with sugar and plain or sparkling water, flavored with citrus fruit, and served
chilled. Mulled wine is usually made with red wine diluted with water, sweetened with
sugar, flavored with such spices as cloves and cinnamon, and served hot.
 Glogg, a hot punch of Swedish origin, is frequently made with red wine and contains
spices, almonds, and raisins. Wine coolers, popular in the United States, are wines of low
alcohol flavored with fruit juices.

30. Tarun Bansal
Fruit Wines
 Fruit wines usually have sweet flavor and should retain much of the
flavor and color of the original fruit. The musts are high in acid content
and require dilution with water and the addition of sugar before
fermentation. Many commercial fruit wines contain about 12 percent
alcohol. When they are fortified with brandy, derived from the same
fruit, alcoholic content is about 20 percent. The alcoholic content of
cider and Perry is usually 2-8 percent.
 Fruit wines, derived from fruits other than grapes, include cider, made
from apples; Perry, produced from pears; plum wine and cherry wine;
and wines made from various berries.
 Cider and Perry are important products in England and northern
France.
 Fortified cherry and black currant wines are produced in Denmark.
 American fruit wines produced mainly on the eastern coast; include
apple, cherry, blackberry, elderberry, and loganberry wines.

31. Tarun Bansal
Cocktails
 The origin of the cocktail is claimed by England, Mexico, America and France.
 There are many stories about the origin of the cocktail but there is no confirm
data about the initialization but cocktail gain their major popularity in
America where bartenders started mixing their alcohol with vermouth and
cordial to suppress bitter taste of alcohol.
 The most common story is that of Betsy Flanagan, a widow of an American
revolutionary officer in the war of American independence who is credited with
the discovery of the word cocktail. In 1779 she opened inn near York town,
which was frequented by American and French soldiers. Betsy had decorated
the glasses in the bar with the tail feather of the chicken acquired from her
English neighbor and thus it was called “cocktail”.
 Cocktail became popular with the publishing of the first book on cocktails by
Jerry Thomas in 1860.
 The universal interest in cocktail came in the 1920s when prohibition in the
USA changed everyone’s drinking habit. Also known as the ‘cocktail age’.

32. Tarun Bansal
Pimm’s
Pimm’s No.1 is originated by James Pimm an owner and
businessman of London in the year 1823 when he was
looking for a drink to serve with oyster to his valuable
customers. As he came up with a recipe of herbs, spices and
fruit, steped in gin and mixed with quinine. He made the
drink by mixing his new liqueur with ginger ale and served
in a tankard known as the number –one – cup, giving the
cocktail its name and Pimm’s launched commercially in
1840. Since the original No. 1, other numbers have been
produced including No.2 (made using scotch whisky), No.4
(rum), No.5 (rye whiskey) and no.3 (made with brandy),
No.6 ( with vodka). Although Pimm’s 1 is the most famous
of the Pimm’s cocktails and there are many others.

33. Tarun Bansal
Matching Food & Wine
 Smoked, spicy food items are perfectly goes with white Light, aromatic
and fruity red and smooth red wines.
 Salty food items are perfectly goes with white Light, and fruity red
wines.
 Rich and creamy food items are perfectly goes with white Light, juicy
aromatic white and fruity red wines.
 Light fish and shell fish perfectly goes with light white and fruity red
wines.
 Meaty fish items are perfectly goes with full and light white and fruity
red wines.
 Poultry perfectly goes with fruity and ripe red and full white wines.
 Game, Stews and casseroles goes perfectly with rich dense red and ripe
smooth red wines.
 Red meat perfectly goes with all red wines.

34. Tarun Bansal
Matching Food & Wine
 Hard cheese goes well with rich red and perfectly with full white and ripe
red wines.
 Soft and creamy cheese perfectly match with light crisp white wines and
goes well with red wines.
 Blue cheeses marry with full white wines.
 Grilled fish perfectly accompanied with juicy aromatic and fruity red
wines and goes well with full whites and smooth red wines.
 Grilled red perfectly marry with smooth reds and goes well with full
white, fruity red and rich red wines.
 Cold meat accompanied perfectly with smooth red and goes well with
fruity red wines.
 Full white and ripe red are good accompanied wines with vegetables.
 Soup goes well with light crispy white and fruity red wines.
 Pasta perfectly goes with ripe smooth red and light and full bodied white
wines.

35. Tarun Bansal
Liqueurs
 Liqueurs were first made in the Middle East by Alchemist, monks and
magicians. It was discovered by chance. So some of the oldest liqueurs still exist
today.
 In America liqueurs are known as Cordials and in France they are known as
Digestifs.
 Liqueurs are matured in oak casks and sweetened with saturated sugar syrup,
maple syrup, honey and corn syrup. Fining is very essential to make liqueur
clear before bottling.
 Deliciously flavored with ingredients from every corner of the world, liqueurs
are sweetened spirits infused with almost any fruit, plant or food from cherries
to chocolate.
 Many of the liqueurs are still made by the monks according to ancient and
closely guarded recipes.
 Liqueurs were first made in the Middle East by Alchemist, monks and
magicians. It was discovered by chance. So some of the oldest liqueurs still exist
today.
 .

36. Tarun Bansal
Liqueurs
 It is presumed that in 13th century monks, searching for “elixir of
eternal life”, grew herbs and spices, which from ancient times,
and had been reputed to have medicinal properties. Finding a
way to preserve these herbs so that they could be used to cure
ailments year round was crucial, and the monks soon realize that
they could achieve this goal by steeping the herbs in alcohol.
These infused “medicines” were the precursors of today’s
liqueurs.
 People began to use the word liqueur from the Latin word
Liquefarce meaning To Drip / To Drop / To Melt / To Make
Liquid.
 The Dutch were the first to preserve the fruit in alcohol carefully
and created modern Triple Sec and Curacao.
 Creamy advocaat is mostly served on the occasion of Christmas.

37. Tarun Bansal
Liqueurs
 Bailey’s Irish Cream is the best selling liqueur of the world.
 In America liqueurs are known as Cordials and in France they are
known as Digestifs.
 Liqueurs can be serves as aperitif, either on their own or mixed
with fruit juice or another drink, and can be drunk after the
meals on the bed of crushed ice. Sweeter liqueurs should serve
chilled as chilling the drink helps to check its sweetness.
 Brandy balloon is the most fabulous glass for serving liqueurs on
the crushed ice.
 Heavy bottomed and shot glass is ideal for on their own.
 Liqueurs are also used in flavoring of cakes such as Amaretto
(cakes), crème de cassis ( chocolate desserts) and Frangelico adds
a pungent kick to a cheesecake.

38. Tarun Bansal
Tarun Bansal carries with him a rich 32 years experience of Tourism
Management, Facility Planning, Food and Beverage Industry & Academics.
He holds Bachelors degree in Science, Law, Tourism, and Master's in Tourism
Management. He is awarded CHE from AHLA USA , and PGDTT from IHM
Mumbai and QLF from LHC Switzerland. He is author of three books on
Hotel Facility Planning and Hotel Engineering and Food & Beverage
Operations to Management. He has held several prestigious project
assignments including Taj Group of Hotels, Clarks Group of Hotels, Uttar
Pradesh Tourism Development Corporation, Hindalco, IRCTC, Tulip Inn and
Uttar Pradesh Technical University. He has been project guide to more than
300 for MTM, BTS, B.Sc in HA students. He confirmed Best Teacher Award by
Ministry of Tourism, Government of India for his outstanding contribution in
the field of Hospitality and tourism Education.