Cocktail garnishing provides decorative elements that enhance mixed drinks. Common garnishes include fruit slices and citrus twists, with rum drinks often featuring tropical fruits and tequila featuring limes. Proper tools and preparation are required to make various garnishes like wheels, wedges, spirals and rimming the glass. More elaborate garnishes combine fruits on toothpicks or use chocolate-dipped strawberries. The garnish should complement the drink flavors and can be prepared before or sprinkled on after mixing the cocktail.
This document provides information about cocktails and mocktails. It defines cocktails as mixed alcoholic drinks containing a spirit base and flavorings, while mocktails are non-alcoholic drinks that mimic the appearance of cocktails. It discusses the common ingredients and methods used to make cocktails, including base liquors, modifiers, and mixers. It also covers cocktail classification, equipment, different types of glasses, examples of popular cocktails and mocktails, and garnishing techniques.
This document provides information on cocktails and bartending. It defines a cocktail as a mixed drink made with a base liquor, modifier, and mixer. It describes the three elements of cocktails and provides examples. It also classifies cocktails into categories such as international, tropical, classic, shooters, and mocktails. The document outlines different types of cocktails like pre-dinner drinks, after dinner drinks, long drinks, and fancy drinks. It discusses alcoholic and non-alcoholic ingredients and substitutes. Finally, it provides procedures for making common garnishes like oranges, pineapples, apples, limes, and cherries.
This document provides information about cocktails and mixology. It defines a cocktail as a mixed drink made with a base liquor, modifier, and mixer. It describes common cocktail components like the base, modifier, minor, garnish, and glass. It explains various cocktail mixing techniques such as building, stirring, shaking, blending, layering, and muddling. It also covers different types of cocktails and classifications. Finally, it provides instructions for making different types of orange garnishes.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
This document provides recipes for 5 mocktail drinks: 1) a banana sherbet smoothie with banana, lemon sherbet, grapefruit juice and ice; 2) a pineapple lemonade cocktail shaken with pineapple juice, lemon juice, club soda and grenadine; 3) an orange lemonade blend of orange juice, lemonade and crushed ice; 4) a mixed fruit juice of various juices and fruit crush; and 5) a blue Hawaiian made with pineapple juice, mango and blue food coloring. The recipes include lists of ingredients and instructions for mixing and garnishing the non-alcoholic cocktails.
The document provides information on various cocktails categorized by their base spirit. It defines cocktails and describes common methods of preparation like building, stirring, shaking and blending. It then lists the main classifications of cocktails such as whiskey, gin, rum, vodka, brandy and tequila based cocktails. For each category, it provides the recipes for 6-7 classic cocktails including ingredients, measurements, glassware and garnish. The recipes include well known cocktails like Old Fashioned, Mojito, Martini, Daiquiri, Moscow Mule and Margarita among others.
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
This document provides information about cocktails and mocktails. It defines cocktails as mixed alcoholic drinks containing a spirit base and flavorings, while mocktails are non-alcoholic drinks that mimic the appearance of cocktails. It discusses the common ingredients and methods used to make cocktails, including base liquors, modifiers, and mixers. It also covers cocktail classification, equipment, different types of glasses, examples of popular cocktails and mocktails, and garnishing techniques.
This document provides information on cocktails and bartending. It defines a cocktail as a mixed drink made with a base liquor, modifier, and mixer. It describes the three elements of cocktails and provides examples. It also classifies cocktails into categories such as international, tropical, classic, shooters, and mocktails. The document outlines different types of cocktails like pre-dinner drinks, after dinner drinks, long drinks, and fancy drinks. It discusses alcoholic and non-alcoholic ingredients and substitutes. Finally, it provides procedures for making common garnishes like oranges, pineapples, apples, limes, and cherries.
This document provides information about cocktails and mixology. It defines a cocktail as a mixed drink made with a base liquor, modifier, and mixer. It describes common cocktail components like the base, modifier, minor, garnish, and glass. It explains various cocktail mixing techniques such as building, stirring, shaking, blending, layering, and muddling. It also covers different types of cocktails and classifications. Finally, it provides instructions for making different types of orange garnishes.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
This document provides recipes for 5 mocktail drinks: 1) a banana sherbet smoothie with banana, lemon sherbet, grapefruit juice and ice; 2) a pineapple lemonade cocktail shaken with pineapple juice, lemon juice, club soda and grenadine; 3) an orange lemonade blend of orange juice, lemonade and crushed ice; 4) a mixed fruit juice of various juices and fruit crush; and 5) a blue Hawaiian made with pineapple juice, mango and blue food coloring. The recipes include lists of ingredients and instructions for mixing and garnishing the non-alcoholic cocktails.
The document provides information on various cocktails categorized by their base spirit. It defines cocktails and describes common methods of preparation like building, stirring, shaking and blending. It then lists the main classifications of cocktails such as whiskey, gin, rum, vodka, brandy and tequila based cocktails. For each category, it provides the recipes for 6-7 classic cocktails including ingredients, measurements, glassware and garnish. The recipes include well known cocktails like Old Fashioned, Mojito, Martini, Daiquiri, Moscow Mule and Margarita among others.
This document lists and describes common bar equipment used in drink preparation and service. It includes blenders, juicers, corkscrews, shakers, bottle openers, wine stoppers, Hawthorne strainers, jiggers, ice buckets, ice scoops, condiment bowls, chopping boards, zesters, tongs, bar spoons, and muddlers. Each tool has a specific use, such as blending smoothies, opening bottles, shaking mixed drinks, measuring pours, storing ice, and preparing garnishes.
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
This document defines what a cocktail is and lists its key elements - a base liquor, modifier, and mixer. It then categorizes different types of cocktails such as international, tropical, classic, and shooters. Finally, it provides descriptions and examples of various cocktail classifications like Ades, Bucks, Cobblers, Coolers, Daisies, Fizzes, Fixes/Lowballs, Flips, Highballs, Juleps, Punches, Possets, Pousse Cafes, Sangarees, Slings, and Smashes. The document serves as a comprehensive reference guide to cocktails, their ingredients, and various styles.
This document provides information on cocktails and mocktails, including their objectives, elements, types, and methods of mixing. It discusses the three main elements of cocktails as the base liquor, modifier, and mixer. It classifies cocktails into international, tropical, classic, shooters, and mocktails (non-alcoholic). Various types of cocktails are defined such as ades, bucks, cobblers, coolers, daisies, fizzes, fixes, flips, highballs, juleps, punches, possets, slings, and smashes. Four methods of mixing drinks are outlined: shake and strain, stir and strain, build over ice, and blend. The
The document provides recipes for 26 non-alcoholic mocktail drinks labeled A through Z. Each mocktail lists ingredients and instructions for mixing and serving. The mocktails use various juices, syrups, sodas and other mixers to create colorful, fruit-forward drinks without alcohol.
The document discusses various strategies for pairing food and wine. It addresses intimidation some people feel around wine and debunks old rules of pairing red wine with red meat and white wine with poultry. The document outlines 6 basic flavors, and strategies for pairing based on similarity of flavors between food and wine, contrasting flavors, and adjusting foods to match wines. It also addresses considerations like body, acidity, sweetness, salt, bitterness, spice, fat, and achieving balance in pairings.
This document provides information about bars and the equipment needed to operate one. It discusses the key parts of a bar including the front bar where drinks are ordered, the back bar for storage and display, and the under bar where supplies are kept. It also lists essential considerations for planning a bar such as location, layout, plumbing, safety, and hygiene. Finally, it provides a comprehensive list of equipment, glassware, ingredients, and liquor that are common in bars.
This document provides an overview of mixology presented at a college in Biratnagar. It defines beverages and divides them into alcoholic and non-alcoholic categories. Non-alcoholic beverages are further divided into hot drinks like tea and coffee, and cold drinks like sodas and juices. Alcoholic beverages are produced through fermentation and distillation processes and include beer, wine, spirits like whiskey, rum, gin, and liqueurs. The document also describes popular brands and cocktails for various spirits. It outlines fermentation, distillation, and the main mixing methods used in mixology like shaking, stirring, blending and muddling.
This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.
This document discusses mixology and cocktail recipes. It begins with an introduction to mixology, defining it as the art of mixing alcoholic drinks. It outlines the key techniques of bartenders, including knowing drink ingredients and methods. The document then provides an outline of topics related to cocktails and mixed drinks. These include what constitutes a cocktail, mixing methods like stirring and shaking, glassware, garnishes, and developing drink recipes with balanced flavors. It also discusses common mixology terms and different families of cocktails defined by their ingredients and mixing methods.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
The document discusses different types of cocktail garnishes. It states that garnishes are important for mixed drinks as they make drinks more presentable and add flavor. It lists six main garnishes - maraschino cherries, stuffed olives, lime wedges, lemon wedges, orange slices, and whipped cream. It then provides instructions and photos for less common garnishes using various fruits and vegetables like apples, bananas, berries, pineapple, and strawberries.
Liqueurs are alcoholic beverages made by infusing spirits such as brandy or neutral grain spirit with flavors like fruits, herbs, or nuts. They contain at least 2.5% sugar by weight and are often consumed after dinner or used in cocktails. The production of liqueurs involves extraction of flavors, distillation, compounding ingredients, maturation, fining, and bottling. Common types of liqueurs include fruit, nut, herbal, chocolate, and anise or licorice flavored varieties that are used in various mixed drinks.
This document provides instructions on various bartending techniques including pouring, building drinks, stirring, shaking, and muddling. It describes the proper procedures for these techniques such as how to hold bottles and jiggers when pouring, the order and method for building drinks in a highball glass, how to stir drinks using a bar spoon or mixing glass, the steps for correctly shaking and straining cocktails, and how to muddle fruits and herbs using a muddler to extract flavor. The document aims to teach bartenders the essential techniques for properly mixing and serving alcoholic beverages.
Orange juice, lime juice, or cranberry juice are recommended bases for mocktails and can be blended with other fruit juices like peach-cranberry or banana-mango. Fizzy drinks can be made by mixing fruit juices with ginger ale, tonic water, club soda, or lemon-lime soda. Grenadine syrup can be added to mocktails for sweetness and color. A tomato-based mocktail resembling a Bloody Mary can also be made without alcohol. Garnishing mocktails with fruit slices or other items provides a festive finishing touch.
This document provides information on wine storage temperatures, opening wine bottles, and wine preservation. It recommends storing white and rosé wines at 10-12°C, medium-bodied reds at 17-18°C, and sweet wines and champagne at 6-8°C. For opening bottles, it advises keeping them on their sides in low light and away from direct heat. It discusses vacuum and nitrogen systems for preserving opened wine.
This document provides recipes for 20 non-alcoholic mocktail drinks. The drinks include fruit juices, syrups, sodas, teas and other ingredients blended or shaken together and served over ice. Examples include the Vienna Soother made with coffee, cream, chocolate syrup and cinnamon; the Banana Rama blended with banana, strawberries, pineapple juice and coconut milk; and the Paradise Punch made with several fruit juices, grenadine and soda water to serve six people.
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
The document provides information on wine tasting and service. It discusses appropriate serving temperatures for different wine varieties and styles. Specific grape varieties and regions are highlighted for white, rosé, sparkling, fortified and dessert wines. Sensory evaluation techniques for wine tasting are explained, including the natural tasting sequence of sight, smell, and taste. Key components of wine such as aroma, bouquet, acidity, sugar and balance are defined.
The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.
The document provides information on basic cocktail mixing techniques and garnishing cocktails. It discusses methods for mixing cocktails including building, shaking, stirring and blending. It also covers classifications of cocktails based on their base spirit such as whiskey, gin, rum, etc. The document then provides recipes for classic cocktails in each base spirit category. Finally, it outlines techniques for decorating and garnishing cocktails, including preparing citrus slices and wheels, rimming glasses, and making more elaborate fruit garnishes.
The document describes various types of drinking glasses and their typical uses and sizes. It then discusses bar equipment needed for mixing and serving drinks, such as cocktail shakers, blenders, strainers, and muddlers. Finally, it lists common liquor, mixer, garnish, and other ingredients that should be stocked at a bar.
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
This document defines what a cocktail is and lists its key elements - a base liquor, modifier, and mixer. It then categorizes different types of cocktails such as international, tropical, classic, and shooters. Finally, it provides descriptions and examples of various cocktail classifications like Ades, Bucks, Cobblers, Coolers, Daisies, Fizzes, Fixes/Lowballs, Flips, Highballs, Juleps, Punches, Possets, Pousse Cafes, Sangarees, Slings, and Smashes. The document serves as a comprehensive reference guide to cocktails, their ingredients, and various styles.
This document provides information on cocktails and mocktails, including their objectives, elements, types, and methods of mixing. It discusses the three main elements of cocktails as the base liquor, modifier, and mixer. It classifies cocktails into international, tropical, classic, shooters, and mocktails (non-alcoholic). Various types of cocktails are defined such as ades, bucks, cobblers, coolers, daisies, fizzes, fixes, flips, highballs, juleps, punches, possets, slings, and smashes. Four methods of mixing drinks are outlined: shake and strain, stir and strain, build over ice, and blend. The
The document provides recipes for 26 non-alcoholic mocktail drinks labeled A through Z. Each mocktail lists ingredients and instructions for mixing and serving. The mocktails use various juices, syrups, sodas and other mixers to create colorful, fruit-forward drinks without alcohol.
The document discusses various strategies for pairing food and wine. It addresses intimidation some people feel around wine and debunks old rules of pairing red wine with red meat and white wine with poultry. The document outlines 6 basic flavors, and strategies for pairing based on similarity of flavors between food and wine, contrasting flavors, and adjusting foods to match wines. It also addresses considerations like body, acidity, sweetness, salt, bitterness, spice, fat, and achieving balance in pairings.
This document provides information about bars and the equipment needed to operate one. It discusses the key parts of a bar including the front bar where drinks are ordered, the back bar for storage and display, and the under bar where supplies are kept. It also lists essential considerations for planning a bar such as location, layout, plumbing, safety, and hygiene. Finally, it provides a comprehensive list of equipment, glassware, ingredients, and liquor that are common in bars.
This document provides an overview of mixology presented at a college in Biratnagar. It defines beverages and divides them into alcoholic and non-alcoholic categories. Non-alcoholic beverages are further divided into hot drinks like tea and coffee, and cold drinks like sodas and juices. Alcoholic beverages are produced through fermentation and distillation processes and include beer, wine, spirits like whiskey, rum, gin, and liqueurs. The document also describes popular brands and cocktails for various spirits. It outlines fermentation, distillation, and the main mixing methods used in mixology like shaking, stirring, blending and muddling.
This document describes different types of bar glassware used for cocktails and drinks, including highball glasses, cocktail glasses, old fashioned glasses, collins glasses, wine glasses, cordial glasses, shot glasses, beer mugs, and margarita glasses. Each glass is defined by its shape, size, and intended use for certain drinks.
This document discusses mixology and cocktail recipes. It begins with an introduction to mixology, defining it as the art of mixing alcoholic drinks. It outlines the key techniques of bartenders, including knowing drink ingredients and methods. The document then provides an outline of topics related to cocktails and mixed drinks. These include what constitutes a cocktail, mixing methods like stirring and shaking, glassware, garnishes, and developing drink recipes with balanced flavors. It also discusses common mixology terms and different families of cocktails defined by their ingredients and mixing methods.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
The document discusses different types of cocktail garnishes. It states that garnishes are important for mixed drinks as they make drinks more presentable and add flavor. It lists six main garnishes - maraschino cherries, stuffed olives, lime wedges, lemon wedges, orange slices, and whipped cream. It then provides instructions and photos for less common garnishes using various fruits and vegetables like apples, bananas, berries, pineapple, and strawberries.
Liqueurs are alcoholic beverages made by infusing spirits such as brandy or neutral grain spirit with flavors like fruits, herbs, or nuts. They contain at least 2.5% sugar by weight and are often consumed after dinner or used in cocktails. The production of liqueurs involves extraction of flavors, distillation, compounding ingredients, maturation, fining, and bottling. Common types of liqueurs include fruit, nut, herbal, chocolate, and anise or licorice flavored varieties that are used in various mixed drinks.
This document provides instructions on various bartending techniques including pouring, building drinks, stirring, shaking, and muddling. It describes the proper procedures for these techniques such as how to hold bottles and jiggers when pouring, the order and method for building drinks in a highball glass, how to stir drinks using a bar spoon or mixing glass, the steps for correctly shaking and straining cocktails, and how to muddle fruits and herbs using a muddler to extract flavor. The document aims to teach bartenders the essential techniques for properly mixing and serving alcoholic beverages.
Orange juice, lime juice, or cranberry juice are recommended bases for mocktails and can be blended with other fruit juices like peach-cranberry or banana-mango. Fizzy drinks can be made by mixing fruit juices with ginger ale, tonic water, club soda, or lemon-lime soda. Grenadine syrup can be added to mocktails for sweetness and color. A tomato-based mocktail resembling a Bloody Mary can also be made without alcohol. Garnishing mocktails with fruit slices or other items provides a festive finishing touch.
This document provides information on wine storage temperatures, opening wine bottles, and wine preservation. It recommends storing white and rosé wines at 10-12°C, medium-bodied reds at 17-18°C, and sweet wines and champagne at 6-8°C. For opening bottles, it advises keeping them on their sides in low light and away from direct heat. It discusses vacuum and nitrogen systems for preserving opened wine.
This document provides recipes for 20 non-alcoholic mocktail drinks. The drinks include fruit juices, syrups, sodas, teas and other ingredients blended or shaken together and served over ice. Examples include the Vienna Soother made with coffee, cream, chocolate syrup and cinnamon; the Banana Rama blended with banana, strawberries, pineapple juice and coconut milk; and the Paradise Punch made with several fruit juices, grenadine and soda water to serve six people.
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
The document provides information on wine tasting and service. It discusses appropriate serving temperatures for different wine varieties and styles. Specific grape varieties and regions are highlighted for white, rosé, sparkling, fortified and dessert wines. Sensory evaluation techniques for wine tasting are explained, including the natural tasting sequence of sight, smell, and taste. Key components of wine such as aroma, bouquet, acidity, sugar and balance are defined.
The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.
The document provides information on basic cocktail mixing techniques and garnishing cocktails. It discusses methods for mixing cocktails including building, shaking, stirring and blending. It also covers classifications of cocktails based on their base spirit such as whiskey, gin, rum, etc. The document then provides recipes for classic cocktails in each base spirit category. Finally, it outlines techniques for decorating and garnishing cocktails, including preparing citrus slices and wheels, rimming glasses, and making more elaborate fruit garnishes.
The document describes various types of drinking glasses and their typical uses and sizes. It then discusses bar equipment needed for mixing and serving drinks, such as cocktail shakers, blenders, strainers, and muddlers. Finally, it lists common liquor, mixer, garnish, and other ingredients that should be stocked at a bar.
To coat a glass rim, moisten it with a lemon wedge and roll the rim in a garnish ingredient so it adheres completely. Additional garnishes can be added to rimmed cocktails. Wheels are made by slicing fruit widthwise into 1/4" thick slices. Twists and spirals are made by running a channel knife along or around citrus fruit and can be an inch or longer, dangling in the drink. Other garnishes like cherries can be speared on toothpicks and rested on the rim or dropped in. Boats curve orange or other fruit around a cherry using a toothpick to partially rest on the rim. Wedges are made by slicing fruit into eight segments and sticking
Cocktail garnishes add visual appeal and flavor to drinks. Common garnishes include fruit slices, cherries, and olives. Rum drinks often use tropical garnishes while tequila favors citrus. Gin and vodka drinks usually have simple garnishes unless fruity. Whiskey drinks tend to be unadorned. Proper garnish preparation involves clean knives and storage under refrigeration. Making orange garnishes includes slicing, twisting, and zesting techniques. Flamed zest releases aromatic oils.
This document provides recipes and instructions for making various cocktail types that are suitable for bars. It includes over 20 categories of cocktails like lemonades, cobblers, collins, coolers, cups, daisies, eggnogs, fixes, fizzes, flips, hi-balls, julips, punches, rickeys, smashes, sours, swizzles and toddies. Each category includes an example recipe listing the specific liquors, juices, sugars and preparation methods used.
This document provides information on cocktails, including their history, basic techniques for making them, essential equipment, and types of cocktails. It begins by defining what a cocktail is and noting they are typically made with a distilled spirit as the base. It then discusses the believed origins of the term "cocktail" and basic techniques like shaking, stirring, and muddling. The document also outlines the key components of a cocktail, categories like sour and aromatic cocktails, and popular rum cocktails.
This document provides information on the art of bartending. It discusses how bartending involves more than just pouring drinks, as it requires skills like mixing drinks using a shaker, using tools like a Hawthorne strainer, preparing garnishes and simple syrup in advance, and having an efficient bar setup. The document also covers techniques for measuring and pouring liquor accurately using a jigger or speed pourer, as well as common cocktail terms.
This document provides guidelines for bar management and service standards. It details best practices for maintaining cleanliness, ensuring proper storage and handling of ingredients and glassware, and following exact recipes when preparing cocktails. Proper preparation of ingredients like fruits, juices and ice are covered. It also discusses bar design considerations and lists necessary bar equipment, bar stocks, and common cocktail preparation techniques.
This document provides information on cocktails including their history, components, classification, popular styles, methods of preparation, and classic cocktail recipes. It discusses that cocktails became popular in the early 20th century and traces possible origins of the word "cocktail" back to the 18th century. It also outlines the main ingredients and components of cocktails such as the base spirit, modifiers, and garnishes. Various preparation methods like building, stirring, and shaking are also described. Finally, over 20 classic cocktail recipes are provided.
The document provides recipes for 18 popular cocktails including Tom Collins, Sidecar, Martini, Cosmopolitan, Planter's Punch, Black Russian, Bloody Mary, Irish Coffee, Kamikaze, Margarita, Old Fashioned, Long Island Iced Tea, Pinacolada, Tequila Sunrise, Blue Lagoon, Gimlet, White Lady, and Dry Martini. Each recipe lists the ingredients and measurements needed as well as instructions for mixing and garnishing the drink.
The document provides recipes and drink ideas for cooling off on a hot summer day, including:
1) A sour cherry syrup that can be used to make cherry sodas, cream sodas, lassis, and cocktails. The syrup is made by simmering cherries, sugar, and lemon juice.
2) Infused and flavored waters like cucumber water, rosemary lemon iced tea, and tamarind tea made by steeping fruits, herbs, and spices in water.
3) A traditional chocolate egg cream recipe made with milk, seltzer, and chocolate syrup that was a popular 19th century soda.
This document provides instructions for making different types of ice cream sundaes of varying complexity, from a basic one-topping sundae for beginners to an advanced banana split. It details the ingredients and steps needed to create specialty sundaes like turtle sundaes and brownie sundaes. The document concludes by encouraging readers to create their own custom sundae and provides contact information for the author.
F& B (Alcoholic and Non Alcoholic Beverage)Divya Khanduri
Alcoholic and Non Alcoholic Beverage Whisky and Cocktails made from it and Cold Drinks and Mocktails made from it.Accompaniment goes with Both Beverage.
This document provides a recipe for a gourmet chocolate dessert called "chocolate mountains". It consists of layers of cream, custard and chocolates. Special care and equipment like a bain-marie is needed to properly melt and heat delicate ingredients like eggs and cream. The recipe serves both adults and children and makes for an impressive presentation, especially when topped with fresh fruits. Detailed instructions and a list of ingredients are provided to make this memorable chocolate dessert.
The document provides recipes and instructions for various cocktails, mocktails, and alcoholic beverages. It includes over 30 drink recipes organized into sections for summer drinks, tropical drinks, martinis, bloody marys and caesars, speciality coffees and teas, and serving liquor. The drinks require various liquors, juices, syrups and are served in glasses like rocks glasses, cocktail glasses, and mugs. Preparation instructions include mixing in shakers or blenders, adding garnishes and rimming glasses.
The document discusses the history and production of ice cream. It originated from ices made by chilling fruits and juices. Over time, frozen milk and cream mixtures were developed. Modern ice cream is made by slowly churning mixtures of dairy, eggs, sugar and flavorings at freezing temperatures. There are many varieties of ice cream differing in ingredients, production methods, and popular toppings.
The document provides an overview of the history and production of ice cream. It discusses how ice cream has evolved from a luxury dessert made of chilled fruits and creams to a universally popular treat available in many varieties. The document also describes the basic ingredients and production processes used to make different types of ice creams, such as French custard style and Philadelphia style. Finally, it outlines several popular ice cream flavors, toppings, and related frozen desserts.
The document summarizes a cocktail seminar held at Vine Arts. It provided an overview of four cocktails - Negroni, Manhattan, French 75, and Caipiroska - demonstrating proper glassware and mixing techniques. It also discussed concepts like balance in cocktails, proper tools and techniques for shaking, stirring and citrus juice. The seminar aimed to educate participants on cocktail history as well as recipe and product knowledge for bartending.
Shaking is used to mix drinks containing eggs, fruit juices, or cream using a cocktail shaker filled three-quarters full of ice. Stirring mixes cocktails in a mixing glass with ice cubes to prevent dilution. Muddling crushes fresh ingredients like fruit or mint to extract flavor. Blending is for recipes containing ingredients that don't break down with shaking, using an electric blender and crushed ice. Building pours ingredients into the serving glass in layers or mixed with a swizzle stick. Layering floats ingredients like cream or liqueurs on top of others using the back of a spoon.
Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the highlands of Jalisco, Mexico. It is most often 38% alcohol but can range from 31-55%. In Mexico, tequila is commonly served neat, with sangrita, or as part of a bandera. Outside Mexico, tequila shots are often served with salt and lime. Tonic water is a carbonated soft drink that was originally used to prevent malaria but now has lower quinine content and is consumed for its bitter flavor, often mixed in gin and tonics. Sample cocktails include an Absolut Punch using vodka, chamomile tea, sherry, lemon juice,
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...Diana Rendina
Librarians are leading the way in creating future-ready citizens – now we need to update our spaces to match. In this session, attendees will get inspiration for transforming their library spaces. You’ll learn how to survey students and patrons, create a focus group, and use design thinking to brainstorm ideas for your space. We’ll discuss budget friendly ways to change your space as well as how to find funding. No matter where you’re at, you’ll find ideas for reimagining your space in this session.
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
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Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
3. 1. Obtain the proper garnishing tools. Most
garnishes can be made with a paring knife,
but it is helpful to have a channel knife
tool and a grater. A larger knife may be
needed if larger fruits are to be prepared,
such as oranges and pineapples. Channel
Knife tools are used to make twists and spirals
from citrus fruits, while a grater enables
one to grate ingredients such as chocolate
and nutmeg fresh right over the cocktail. A Lemon wedges and wheel, paring
grater can also be used to grate ingredients knife, channel knife tool and the
that are used for rimming glasses. A makings of lemon spirals, dark
combination of different garnishes can be chocolate square and microplane
used, so have the tools ready for the types grater
of garnishes that are to be made.
4. 2. Decide what kinds of garnishes should be used. The
cocktail recipe will usually call for a certain
garnish, but this is not always the case. Different
garnishes can be used according to personal
preference, and combinations of multiple
garnishes can be used. Citrus garnishes are
generally great for cocktails that do not contain
milk or cream, although there are creamy cocktails
that call for citrus garnishes such as orange
spirals. Maraschino cherries complement many
different types of cocktails, but should never be
used in certain cocktails, such as a standard
martini. Many garnishes complement one of the
primary cocktail ingredients. Tomato-based cocktails
are generally garnished with limes, lemons and
celery stalks. Always consider how the garnish will
complement the flavor of the primary ingredients. Bloody Bull cocktail garnished with
Vodka-based cocktails tend to pair well with lemon salt-rimmed glass, lemon wedge
and lime flavors, tequila and rum pair well with and lime wheel
limes, rum can pair well with mint, chocolate pairs
with creme de cacao liqueur, and coffee beans
complement coffee liqueur. Also consider the
overall theme of the drink. Tropical cocktails may
use tropical fruits, and dessert cocktails may use
cookies or chocolate. A cocktail that uses spiced
rum may be garnished with a cinnamon stick.
5. 3. Rim the glass. The rim of the empty glass can
be coated with garnishes such as fine sugar, salt,
cocoa powder, finely grated chocolate and finely
crushed graham crackers or cookies. To coat the
rim of a glass, first spread or mound the garnish
ingredient on a small plate or tray, then briefly
rub around the rim of the glass with something
such as a lemon wedge to moisten it. The garnish
will adhere to the area that is moistened. Then
lay the glass on its side so that the rim is
touching the garnish, and rotate or roll the glass
on the garnish so that the entire rim is coated. Rimming glass with superfine sugar
The glass can also just be placed upside down on
the rimming ingredient and rotated somewhat to
coat the rim. Additional garnishes may be added to
cocktails that are served in rimmed glasses.
6. 4. Prepare standard or simple garnishes. Garnishes
generally need to be prepared before the cocktail
is mixed. Common, relatively simple garnishes for
cocktails include maraschino cherries as well as
citrus wedges, wheels, twists and spirals. Olives,
cocktail onions and celery stalks are also
commonly used for certain drinks.
• Wheels are made by simply slicing a fruit
widthwise. The ends of the fruit are disposed of,
and the slices should be about 1/4" thick. To make
wedges, first cut off and dispose of the ends of
the fruit, then slice the fruit into eight wedges. Making lemon wedges
Start by cutting the fruit in half from one cut
end to the other (lengthwise).
7. • Spirals can be dangled from the rim of the glass.
Twists are twisted, bent or rolled to release the
citrus skin oils and to give them their
characteristic shape, then dropped into the drink.
Twists can be about an inch or more long, while
spirals can be a few or more inches long. Twists
and spirals can both be made relatively easily with
a channel knife tool. Try making twists by running
the channel knife tool lengthwise along a lemon (or
other citrus fruit), and make spirals by running the
channel knife around a lemon. Twists and spirals
can also be made by cutting the rind of a citrus
fruit into strips with a paring knife.
• Garnishes such as cherries, cocktail olives and
cocktail onions can be speared with toothpicks
and rested on the rim of the glass or merely
dropped into the drink and allowed to rest on the
bottom of the glass, especially if the drink is not
opaque. If multiple such fruits are going to be used
to garnish one cocktail, it is best to spear them
together with a toothpick.
• For an easy but attractive garnish, rest a sprig of
mint on the glass rim or on the drink. Cinnamon
sticks can simply be rested on the rim of the glass
or placed vertically in the drink.
8. 5. Prepare more elaborate or exotic garnishes. Use a
toothpick to stick together different fruits to make
fruit "flags" and "boats". Flags are stuck onto the
rim of the glass, with one fruit stuck on top of
another. Boats essentially rest against the rim and Orange boat and orange
on or partially in the drink, but are not stuck onto flag (use one to garnish a
the rim of the glass. However, a boat garnish can prepared cocktail)
rest on the rim of the glass with the help of a
toothpick. An orange and cherry boat is made by
placing a cherry on the center of an orange wheel
and bending the slice somewhat around the cherry
like a taco. A toothpick is inserted through the
orange slice and the cherry to keep the slice
curved like a boat around the cherry. Use boats
with frothy cocktails. Try using fruits such as
pineapples, bananas, kiwis and berries when
making fruit flags. Leave fruits unpeeled when
slicing them into garnishes such as wheels. Pear slice and kiwi wheel
Strawberries and other fruits can be dipped in (use one to garnish a prepared
melted chocolate and placed on the rim of the cocktail)
glass.
9. To make a chocolate-dipped strawberry that can be
placed on the rim of a glass, first melt some
chocolate, then carefully dip the strawberry in the
chocolate and allow the extra chocolate to drip off.
The chocolate should be allowed to cool and
solidify somewhat so that is doesn't drip down the
glass. Set the strawberry down on parchment
paper or wax paper for a short period of time, or
keep it suspended vertically so that the chocolate
drips downward evenly and forms an even coating.
When the chocolate has become stable but is still
somewhat gooey, make a vertical slice in the
bottom of the strawberry through the chocolate- Banana slice, chocolate-dipped
dipped part, and place it on the rim of the glass. If strawberry, and pineapple
the chocolate has been allowed to solidify wedge with strawberry (use
completely, it may crack and break off somewhat one to garnish a prepared
when the strawberry is sliced and placed on the cocktail)
rim. The strawberry can be placed on an empty
glass before straining or pouring the drink, and try
chilling the glass and/or the strawberry first so that
the chocolate solidifies rapidly.
10. 6.Garnish the prepared cocktail. Right after mixing the
cocktail, garnish the cocktail as called for by the
recipe or as desired.
Sprinkle ingredients such as cocoa powder and
ground cinnamon on top of the cocktail. Grate or
zest ingredients such as dark chocolate, nutmeg
and citrus fruits fresh right over the cocktail. Frothy cocktail with grated
Cocktails made with hot coffee or hot chocolate dark chocolate garnish
(usually referred to as "warmers"), such as Irish
Cream Coffee and Black Forest Hot Chocolate may
be topped with whipped cream, and then garnished
with grated chocolate, cocoa powder or a
maraschino cherry.
You can also float the garnish on the surface of the
cocktail. Float coffee beans on frothy cocktails.
Also float citrus spirals and thin fruit wheels (such
as apple wheels) on various cocktails, not just
frothy ones. Persimmon wheel floating
in cocktail
11. Tips
- Always have garnishes prepared and ready before making cocktails.
- Practice making the garnishes before making actual cocktails.
- There are many variations on certain cocktail recipes, and garnishes will vary according to the
recipe.
- Always use fresh, sanitary ingredients for garnishes, as the garnishes are foods and are
meant to be consumed.
Warnings
- Knives and other garnishing tools are sharp and may cause injury if not handled properly and
with care.
- No matter what kind of knife you are using, always make sure it's sharp. A dull knife tends to
do more harm than good.
Things You'll Need
- Garnishing tools (grater, paring knife, channel knife tool for citrus spirals)
- Various garnishes (depending on your drinks)-maraschino cherries, citrus fruits, etc.
12. How to Make a Bloody Bull
A Bloody Bull is a tomato-based cocktail that is made
with beef bouillon.
Ingredients
Salt
1 oz vodka
1/2 glass beef bouillon
1/2 glass tomato juice
2 dashes Worcestershire sauce (optional)
Dash Tabasco sauce (optional)
Ground pepper (optional)
1 lime wheel
1 lemon wedge
Steps
1. Rim the glass with salt.
2. Fill the glass with ice cubes.
3. Pour in the vodka.
4. Add Worcestershire sauce and Tabasco sauce.
5. Fill glass halfway with beef bouillon.
6. Top off the glass with tomato juice.
7. Stir the drink.
8. Sprinkle on the black pepper and garnish with lime wheel and lemon wedge.
16. Chocolate Full Moon
Ingredients:
Amount Ingredient
2 Measures
Tequila
1 Measure De Kuyper Crème
De Cacao – Brown
1 Measure
Cream
Method: Garnish:
Pour all the ingredients into a Chocolate shavings
shaker with ice and shake. if desired
Strain into a cocktail glass. Type/Flavour:
Garnish with chocolate shaving if Chocolate
desired. Glass:
Additional notes: Martini
Use De Kuyper Crème de Cacao
Dark for the best results.
A root beer float