Ice is an essential but often overlooked ingredient in cocktails. While home refrigerators can easily make ice cubes, some bars take additional steps to ensure their ice is of high quality. They filter water before freezing it to remove impurities that could affect the taste of drinks. Properly made ice with filtered water melts more slowly, diluting cocktails less than ice made with untreated water. High-quality ice helps ensure customers enjoy their drinks and want to order another.
Are you planning a Christmas party and don't know where to start? Well our creative team are here to help. We're revealing a selection of our favourite venue transformations that are perfect for Christmas.
www.emc3.eu - the home of creative events and unique Christmas party ideas - getinspired@emc3.eu
Dragon Pearl Junk – give your love a romantic ride! Designed as traditional Chinese junk to make your honeymoon extremely memorable, and the added luxuries for couples make it super-special.
With our educated and professional crews, you will receive the best hospitality the minute you step on junk. Get ready to explore the magnificent Bai Tu Long Bay the purest areas in the Halong Bay.
cContact: https://originvietnam.com
After the success and controversy caused by last years seminar we want to bring it back bigger and better with a breakdown of where flavor comes from and why age is just a number, it doesn't tell you anything about the quality of the contents of your bottle of whisky.
It’s an age-old question: when it comes to spirits, does older mean better? This seminar will challenge even the most seasoned palates to answer that question tasting some of the rarest and unique whiskies from Diageo’s warehouses in Scotland many of these whiskies have never been tasted by anyone outside of Diageo before.
The Diageo Whisky team, including those behind of some of the most iconic single malts from Talisker and Lagavulin, will be joined again by World-renowned author Dave Broom to lead a blind tasting of whiskies with vastly varying ages from Diageo’s stocks including liquid that has never been offered to the public before.
Attendees will hear how single malts and blends have evolved since the beginning of the 20th Century through to the modern day by changes in production, through to the corks used. They will also learn how multiple flavors from different types of casks make up what we know as a single malt, as they taste the whiskies.
The panel will ask participants for their opinions of each, before the grand revealing of the names and, more importantly, their ages. Attendees will discover what their favorite whisky was, followed by an opportunity to ask questions about each.
Will the older whiskies live up to the hype? There were some real revelations last year and this year will be no exception.
As our final capstone project to each receive our M.A. in Global Marketing Communications and Advertising, our class of 29 students was split into teams of 5 and given 1 of three actual clients, all of which were facing an issue. Cape Pond Ice, the client in which my team was assigned, has a very fundamental issue in that it is an ice company responsible for supplying ice to fishing boats, in a rapidly declining fishing industry. With fewer and fewer boats needing ice, Cape Pond Ice is facing the end of its rope, as ice is its primary business. The company has dabbled in merchandise (tee-shirts, ball caps, sweatshirts, etc.,) due to the association Cape Pond Ice has to the major motion picture, The Perfect Storm. This association however, isn't strong enough to sustain the company any longer as the film is 14 years old and becoming less relevant. Our job for this project was to take Cape Pond Ice and figure out what we could do to save the company. We needed to think of a creative idea, and then figure out how we would carry that idea out from the budget and the objectives, to the strategies and everything in between. We needed to turn Cape Pond Ice upside down, and save it from going out of business. This is our final presentation.
Each year, The Southern Star publishes guides of “50 things to see & do” in towns across County Cork. Their recommendations combine well known cultural attractions in urban areas with gems located off the beaten track, which include ancestral sites alongside some of the country’s top birdwatching and surf spots.
Are you planning a Christmas party and don't know where to start? Well our creative team are here to help. We're revealing a selection of our favourite venue transformations that are perfect for Christmas.
www.emc3.eu - the home of creative events and unique Christmas party ideas - getinspired@emc3.eu
Dragon Pearl Junk – give your love a romantic ride! Designed as traditional Chinese junk to make your honeymoon extremely memorable, and the added luxuries for couples make it super-special.
With our educated and professional crews, you will receive the best hospitality the minute you step on junk. Get ready to explore the magnificent Bai Tu Long Bay the purest areas in the Halong Bay.
cContact: https://originvietnam.com
After the success and controversy caused by last years seminar we want to bring it back bigger and better with a breakdown of where flavor comes from and why age is just a number, it doesn't tell you anything about the quality of the contents of your bottle of whisky.
It’s an age-old question: when it comes to spirits, does older mean better? This seminar will challenge even the most seasoned palates to answer that question tasting some of the rarest and unique whiskies from Diageo’s warehouses in Scotland many of these whiskies have never been tasted by anyone outside of Diageo before.
The Diageo Whisky team, including those behind of some of the most iconic single malts from Talisker and Lagavulin, will be joined again by World-renowned author Dave Broom to lead a blind tasting of whiskies with vastly varying ages from Diageo’s stocks including liquid that has never been offered to the public before.
Attendees will hear how single malts and blends have evolved since the beginning of the 20th Century through to the modern day by changes in production, through to the corks used. They will also learn how multiple flavors from different types of casks make up what we know as a single malt, as they taste the whiskies.
The panel will ask participants for their opinions of each, before the grand revealing of the names and, more importantly, their ages. Attendees will discover what their favorite whisky was, followed by an opportunity to ask questions about each.
Will the older whiskies live up to the hype? There were some real revelations last year and this year will be no exception.
As our final capstone project to each receive our M.A. in Global Marketing Communications and Advertising, our class of 29 students was split into teams of 5 and given 1 of three actual clients, all of which were facing an issue. Cape Pond Ice, the client in which my team was assigned, has a very fundamental issue in that it is an ice company responsible for supplying ice to fishing boats, in a rapidly declining fishing industry. With fewer and fewer boats needing ice, Cape Pond Ice is facing the end of its rope, as ice is its primary business. The company has dabbled in merchandise (tee-shirts, ball caps, sweatshirts, etc.,) due to the association Cape Pond Ice has to the major motion picture, The Perfect Storm. This association however, isn't strong enough to sustain the company any longer as the film is 14 years old and becoming less relevant. Our job for this project was to take Cape Pond Ice and figure out what we could do to save the company. We needed to think of a creative idea, and then figure out how we would carry that idea out from the budget and the objectives, to the strategies and everything in between. We needed to turn Cape Pond Ice upside down, and save it from going out of business. This is our final presentation.
Each year, The Southern Star publishes guides of “50 things to see & do” in towns across County Cork. Their recommendations combine well known cultural attractions in urban areas with gems located off the beaten track, which include ancestral sites alongside some of the country’s top birdwatching and surf spots.
Retail's rocky ride following the slump in consumer confidence as the banking crisis unwound. What is the future for high streets? How can retailers and town centre managers rise to the challenge?
Martin Braxenthaler, 9-facher Gesamtweltcupsieger im Monoski und mehrfacher Paralympics Goldmedaillengewinner, testet in der aktuellen Ausgabe der "Handicap" den neuen Cross Caddy mit Fahrhilfen ab Werk. Lesen Sie hier, welche Erfahrungen unser Markenbotschafter mit dem stylischen Sondermodell gemacht hat.
Contribuição do trabalho com o humor para o ensino de Língua Portuguesa_Revis...Helio de Sant'Anna
Este artigo versa sobre a contribuição do
humor para o ensino de língua materna.
É parte de preocupações de longo tempo
com a possibilidade de tornar o
desenvolvimento da competência
linguística uma atividade mais prazerosa,
situação constatada em experiências
com tal tipo de texto por mais de vinte
anos em turmas de ensino fundamental
e médio. Pesquisas de Travaglia,
Possenti, Rocha, Martins, Marcuschi,
Bordini, Berti e Ermida fundamentam a
proposta de aplicação didática dos textos
humorísticos, e representam, portanto, a
base teórica deste trabalho.
To give the annual arrival of "leaf-peepers" a fresh look, I played on the fall colors and had the glasses fram dominate the page. Used file, new and stock photos to sit the theme.
The Mysterious Migration of Lawn FurnitureTom Lloyd
The daffy denizens of Mt. Dora's Dog Park are exposed! Not a frumious bandersnatch in the bunch, but you should beware of the Sutheastern Basketweevil and friends! From the summer issue of Pulse: The magazine for Mt. Dora, Eustis & Tavares Florida.
Native American contributions to the Revolutionary War have, for the most part, been overlooked by text books. Here is a piece that connects the dots from an Oneida chief named Shenandoah and a woman named Polly Cooper to George Washington's army and more.
1. "On the Rocks, Please"
by TOM LLOYD | photo by STEVEN PAUL HLAVAC
model: ELINA YOUNGBLUT | makeup: MIKE BURT | hair: GLORY SEARGEANT, SURFACE COLORSPA SALON MOUNT DORA
hair assistant: LAUREN BLACK | nail artist: ASHLEY WATSON, SALON THERAPY, EUSTIS | Wardrobe: FRUGALS, MOUNT DORA
2. Most of us take ice for granted. We shouldn’t.
Happy hour wouldn’t be very happy without it, and odd as it
may seem to today’s label-conscious consumers, ice is
every bit as important as the brand of alcohol used in
building America’s favorite social lubricant: the cocktail.
To paraphrase Shakespeare’s Prospero, ice is the (cold) stuff
that dreams are made on.
Before bringing in the local professionals, let’s start with the
basics.
When it comes to cocktails, cold is gold. Ice inhibits certain
taste receptors on your tongue and makes alcohol taste,
well, less alcoholic. Whether your tastes run to vodka or gin
or scotch or bourbon, for most of us the cooler the drink,
the better the taste.
Making ice isn’t magic. Ice is water. Very, very cold water, to
be sure, but it’s still just water. Fossilized bar flies like myself
might remember the days of block ice, chipped ice and
shaved ice, but that particular ice age is long gone. The cube
is king now, and the truth is your refrigerator does a whiz-
bang job of making more cubes than most of us will ever
need. With a little compressed gas and a row of coils, your
Frigidaire will automatically change your water into ice. (If
you want to change your water into wine, you’ll need to
consult a higher authority.)
That said, if the water coming out of your kitchen faucet has
an odd taste or smell, don’t expect your refrigerator to
change that. Sooner or later, ice does melt, and when it
melts it will impart that taste or smell directly to your drink.
Likewise, if you’re the type who tucks tuna steaks into the ice
bin, be prepared to end up with a cocktail that only the crew
of a Japanese fishing trawler could love. Sorry, Charlie. It
wouldn’t work for Starkist and it won’t work here. You’d have
already stolen your Stoli’s thunder, gone on a wild Grey
Goose chase and will never get to the land of blue Skyy
living. In short, there’s Absolut-ely no chance of pouring a
perfect drink with ice like that.
People whose livelihoods depend on serving adult beverages
know this, and some of them take rather extraordinary steps
to ensure their cocktail ice does its job properly. Let’s face it,
you are far more likely to order a second, (or possibly third
and fourth) drink if the first one is perfect.
At Ruby Street Grille in Tavares, co-owner Andy Saunders
says less is more when it comes to making ice.
With apologies to another Shakespeare character, there are
more things in heaven and earth – and especially in tap
water – than are dreamt of in your philosophy. Depending
on where you live, those things may include lead, chlorine,
copper, arsenic, mercury, sodium, hydrogen sulfide and
benzene.
Since almost no one walks into a bar and asks for a Cutty
Sark and chlorine, every drop of water that goes into Ruby
Street’s icemaker is run through a special filtering system
first.
Andy says this filtration is an essential step in making cocktail
ice.
Joshua Jungferman agrees. Fresh off a near-sweep of the
“Best of Lake” restaurant awards, Josh is the general manager
at Pisces Rising in Mount Dora. His bar crews can run
through upwards of one and a quarter tons of ice in a single
day, so he added a second Manitowoc icemaker to the
restaurant’s cocktail-making arsenal. The Cadillac of
commercial ice machines, these beauties also filter out
pretty much everything that isn’t two parts hydrogen and
one part oxygen.
For the home bartender, however, a giant Manitowoc in the
kitchen would be nothing short of overkill. Besides, there
are any number of other filtering options that won’t eat up
all your counter space or quadruple your water and electric
bills.
Filling ice trays with distilled or bottled water or using a Brita-
type water filter is one route. Getting professional help is
another. There are no fewer than 35 water filtration
companies operating right here in Lake County.
Continued on Page 37
Le t’s start with
the basics...
Cold is gold.
PULSE • FALL 2012 | 21
3. OURNEWLOCATION
137N.HighlandStreet,
MountDora,FL32757
printingcalvin@gmail.com
407.421.6686
C & L
PRINTING INC.
AND GRAPHIC DESIGN
WE’VE
MOVED...
Still, unless your water is really bad, the easiest route to cocktail nirvana may be to
filter out myths rather than chemicals.
The worst of those myths is that using copious quantities of ice will dilute your
cocktails. The plain scientific fact is that the more ice you use, the slower that ice
will melt. That means less dilution. If you brush up on your Archimedes, you may
have an even bigger “Eureka” moment. Think displacement. Add as much of your
favorite liquor as you want to an ice-filled glass, and presto magic, there’s not much
room left for the biggest drink diluter of all: the mixer!
So, when you set out to make the perfect cocktail, think about your ice. It really is
the (cold) stuff that dreams are made on.
To handle the races, Vickie needs close to 200 volunteers scattered along the race
course giving directions, staffing water stations and communicating with race
officials. She has to make arrangements for the course to be fully certified and
officially measured. She has worked closely with Chief of Police T. Randall Scoggins
to ensure the safety of the runners as they move en masse along the public streets.
She even made arrangements with Jim Gunderson to provide the official “pre-race
pasta meal” hosted by Lakeside Inn. Vickie knows the devil is in the details when it
comes to this event.
Together we drove the marathon course which starts at the corner of Edgerton
Court, behind Lakeside Inn tennis courts. We drove through town up to Highland
Avenue when Vickie said to me, “Runners love straight shots and this is a good one
all the way to Limit Avenue.” We proceeded through the Lake Gertrude
neighborhoods, along Morningside Drive to Lakeshore Drive to Old 441 into town.
The half-marathoners peel off at Alexander Street and end their race in front of
Lakeside Inn.
Those running the full 26.2 mile marathon must complete a second lap around the
same course. I was exhausted, and I was riding with Vickie!
As we drove the marathon course, I could sense the emotion that gripped Vickie
when she made her initial runs through Mount Dora in 2007.
We are truly blessed with natural Florida beauty. Our oaks, pines and sycamores
mingled with palms interspersed with the mini-groves let you know that you’re in
Florida, but it’s a special place in Florida. Throw in our lakes, the varied terrain, the
Spanish moss, the hibiscus and other tropicals that bloom year round and you know
you’re in Mount Dora – soon to be home of the first Mount Dora Marathon.
For details about the Mount Dora Marathon, go to www.mountdoramarathon.com.
For information about On the Run Fitness and Pilates, go to www.mountdorafit.com.
ICE, continued from Page 21
MARATHON, continued from Page 25
PULSE • FALL 2012 | 37