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Tequila is a regional specific name for a distilled beverage made from
the blue agave plant, primarily in the area surrounding the city of Tequila,
highlands of the central western Mexican state of Jalisco. Although tequila is
similar to mezcal(distilled alcoholic drink in mexico), modern tequila differs
somewhat in the method of its production, in the use of only blue agave plants,
as well as in its regional specificity.
Tequila is most often made at a 38% alcohol content) for domestic
consumption, but can be produced between 31 and 55% alcohol content.
INTRODUCTION
Glass ware to serve tequila
In Mexico, the most traditional way to
drink tequila is neat, without lime and
salt. It is popular in some regions to drink
fine tequila with a side of sangrita—a
sweet, sour, and spicy drink typically
made from orange juice, grenadine (or
tomato juice), and hot chili. Equal-sized
shots of tequila and sangrita are sipped
alternately, without salt or lime. Another
popular drink in Mexico is
the bandera (flag, in Spanish), named
after the Flag of Mexico, it consists of
three shot glasses, filled with lime juice
(for the green), white tequila, and
sangrita (for the red).
How tequila is served
Outside Mexico, a single shot of
tequila is often served with salt
and a slice of lime. This is
called tequila cruda and is
sometimes referred to as
"training wheels", "lick-sip-suck",
or "lick-shoot-suck”. The drinkers
moisten the back of their hands
below the index finger (usually by
licking) and pour on the salt.
Then the salt is licked off the
hand, the tequila is drunk, and
the fruit slice is quickly bitten.
peg
EQUIPMENTS USED TO SERVE TEQUILA
shot glasses
ACCOMPINIMENTS WITH TEQUILA
salt
lime
INGREDIENTS
kosher salt
1/4 cup fresh grapefruit juice
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 cup mezcal or tequila
1/4 cup club soda
PREPARATION
Pour some kosher salt on a plate. Rub half of rim of a highball glass with a grapefruit
wedge; dip rim of glass in salt. Combine 1/4 cup fresh grapefruit juice, 1 tablespoon
fresh lime juice, and 1 teaspoon sugar in glass; stir until sugar is dissolved. Stir in 1/4
cup mezcal or tequila, add ice, and top off with 1/4 cup club soda. Garnish with
grapefruit wedge.
INGREDIENTS:
Lemon juice
Cinnamon-sugar
1 ½ ounces (3 tablespoons) high-quality gold tequila
1 ounce (2 tablespoons) apple cider
¼ ounce (½ tablespoon) lemon juice
¼ ounce (½ tablespoon) crème de cassis
1 slice unpeeled apple for garnish
PREPARATION:
Dip rim of an 8-ounce glass in lemon juice, then in cinnamon-sugar.
Half fill glass with ice cubes. Pour tequila, cider, lemon juice and crème
de cassis over ice and stir to blend. Garnish rim with apple slice and
serve.
INGREDIENTS
1 1/2 ounces tequila
Juice of 1/2 lime
Club soda
3/4 ounce creme de cassis
Lime wheel and maraschino cherry for garnish
PREPARATION
Pour the tequila and lime juice into a collins glass filled with ice.
Fill with club soda.
Pour the creme de cassis into the drink (it will sink to the bottom).
Garnish with a lime wheel and cherry
INTRODUCTION
Tonic water (or Indian tonic water) is a carbonated soft
drink in which quinine is dissolved. Originally used as
a prophylactic against malaria, tonic water usually now has
a significantly lower quinine content and is consumed for its
distinctive bitter flavor. It is often used in mixed drinks,
particularly in gin and tonic.
 it was originally intended for consumption in tropical
areas of South Asia and Africa, where the disease
is endemic. Quinine powder was so bitter that British
officials stationed in early 19th Century India and other
tropical posts began mixing the powder with soda and
sugar, and a basic tonic water was created.
Tonic water will fluoresce under ultraviolet light, owing to
the presence of quinine
Glass ware to serve Tonic water
High ball glass
ACCOMPINIMENTS WITH Tonic water
chips Salted dry fruits
Roasted pea nuts
ABSOLUT PUNCH BAG
INGREDIENTS
 1 Part Absolut Vodka
 2 Parts Chamomille tea
 1 Part Sherry
 ½ Part Lemon Juice
 ½ Part Honey
 ¼ Part Triple Sec
HOW TO MIX
Shake all ingredients and decant into a
plastic bag over cubed ice, top with tonic
water. Serve with a straw.
FLORIDA TONIC
INGREDIENTS
 6 Parts Orange Juice
 2 Parts Tonic Water
 1 Wedge Orange
HOW TO MIX
Fill a highball glass with ice cubes. Add all ingredients. Stir.
Garnish with orange.
SUMMER CHAMPAGNE PUNCH
INGREDIENTS
 3/4 cup lime juice (preferably freshly squeezed)
 1/2 cup vodka
 2 cups tonic water
 2 cups raspberries
 1 lime (sliced)
 1 btl champagne (or sparkling white wine)
HOW TO MIX
 1. In a small pot, bring the sugar and water to a boil over medium heat. Stir to make
sure the sugar dissolves. Let cool to room temperature.
 2. In a large pitcher, stir the cooled simple syrup with the lime juice, vodka and tonic
water to combine. Stir in the raspberries and lime slices.
 3. Just before you’re ready to serve, add the Champagne. Serve chilled.
Alcoholic and non alcholic beverages

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Alcoholic and non alcholic beverages

  • 1.
  • 2.
  • 3. la
  • 4. Tequila is a regional specific name for a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, highlands of the central western Mexican state of Jalisco. Although tequila is similar to mezcal(distilled alcoholic drink in mexico), modern tequila differs somewhat in the method of its production, in the use of only blue agave plants, as well as in its regional specificity. Tequila is most often made at a 38% alcohol content) for domestic consumption, but can be produced between 31 and 55% alcohol content. INTRODUCTION
  • 5. Glass ware to serve tequila
  • 6. In Mexico, the most traditional way to drink tequila is neat, without lime and salt. It is popular in some regions to drink fine tequila with a side of sangrita—a sweet, sour, and spicy drink typically made from orange juice, grenadine (or tomato juice), and hot chili. Equal-sized shots of tequila and sangrita are sipped alternately, without salt or lime. Another popular drink in Mexico is the bandera (flag, in Spanish), named after the Flag of Mexico, it consists of three shot glasses, filled with lime juice (for the green), white tequila, and sangrita (for the red). How tequila is served
  • 7. Outside Mexico, a single shot of tequila is often served with salt and a slice of lime. This is called tequila cruda and is sometimes referred to as "training wheels", "lick-sip-suck", or "lick-shoot-suck”. The drinkers moisten the back of their hands below the index finger (usually by licking) and pour on the salt. Then the salt is licked off the hand, the tequila is drunk, and the fruit slice is quickly bitten.
  • 8. peg EQUIPMENTS USED TO SERVE TEQUILA
  • 11.
  • 12.
  • 13. INGREDIENTS kosher salt 1/4 cup fresh grapefruit juice 1 tablespoon fresh lime juice 1 teaspoon sugar 1/4 cup mezcal or tequila 1/4 cup club soda PREPARATION Pour some kosher salt on a plate. Rub half of rim of a highball glass with a grapefruit wedge; dip rim of glass in salt. Combine 1/4 cup fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in glass; stir until sugar is dissolved. Stir in 1/4 cup mezcal or tequila, add ice, and top off with 1/4 cup club soda. Garnish with grapefruit wedge.
  • 14.
  • 15. INGREDIENTS: Lemon juice Cinnamon-sugar 1 ½ ounces (3 tablespoons) high-quality gold tequila 1 ounce (2 tablespoons) apple cider ¼ ounce (½ tablespoon) lemon juice ¼ ounce (½ tablespoon) crème de cassis 1 slice unpeeled apple for garnish PREPARATION: Dip rim of an 8-ounce glass in lemon juice, then in cinnamon-sugar. Half fill glass with ice cubes. Pour tequila, cider, lemon juice and crème de cassis over ice and stir to blend. Garnish rim with apple slice and serve.
  • 16.
  • 17. INGREDIENTS 1 1/2 ounces tequila Juice of 1/2 lime Club soda 3/4 ounce creme de cassis Lime wheel and maraschino cherry for garnish PREPARATION Pour the tequila and lime juice into a collins glass filled with ice. Fill with club soda. Pour the creme de cassis into the drink (it will sink to the bottom). Garnish with a lime wheel and cherry
  • 18.
  • 19.
  • 20. INTRODUCTION Tonic water (or Indian tonic water) is a carbonated soft drink in which quinine is dissolved. Originally used as a prophylactic against malaria, tonic water usually now has a significantly lower quinine content and is consumed for its distinctive bitter flavor. It is often used in mixed drinks, particularly in gin and tonic.  it was originally intended for consumption in tropical areas of South Asia and Africa, where the disease is endemic. Quinine powder was so bitter that British officials stationed in early 19th Century India and other tropical posts began mixing the powder with soda and sugar, and a basic tonic water was created. Tonic water will fluoresce under ultraviolet light, owing to the presence of quinine
  • 21. Glass ware to serve Tonic water High ball glass
  • 22. ACCOMPINIMENTS WITH Tonic water chips Salted dry fruits Roasted pea nuts
  • 23.
  • 25. INGREDIENTS  1 Part Absolut Vodka  2 Parts Chamomille tea  1 Part Sherry  ½ Part Lemon Juice  ½ Part Honey  ¼ Part Triple Sec HOW TO MIX Shake all ingredients and decant into a plastic bag over cubed ice, top with tonic water. Serve with a straw.
  • 27. INGREDIENTS  6 Parts Orange Juice  2 Parts Tonic Water  1 Wedge Orange HOW TO MIX Fill a highball glass with ice cubes. Add all ingredients. Stir. Garnish with orange.
  • 29. INGREDIENTS  3/4 cup lime juice (preferably freshly squeezed)  1/2 cup vodka  2 cups tonic water  2 cups raspberries  1 lime (sliced)  1 btl champagne (or sparkling white wine) HOW TO MIX  1. In a small pot, bring the sugar and water to a boil over medium heat. Stir to make sure the sugar dissolves. Let cool to room temperature.  2. In a large pitcher, stir the cooled simple syrup with the lime juice, vodka and tonic water to combine. Stir in the raspberries and lime slices.  3. Just before you’re ready to serve, add the Champagne. Serve chilled.