List of beverages
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This document lists various beverage categories including non-alcoholic beverages like natural spring water, mineral water, alkaline water, aerated water and hot drinks as well as alcoholic beverages such as wines, beer, spirits, juices, nectars and drinks. It also provides details on drinking water quality, natural mineral water sourcing and ingredients commonly found in fruit juices, nectars and drinks.
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Gin was originally created for medicinal purposes in the 17th century by a Dutch chemist who redistilled juniper-flavored alcohol. It became popular in England where it was given the name "gin." Gin is produced by first distilling a neutral spirit from grains like corn or molasses, then infusing it with juniper berries and other botanicals. Traditional gin production involves distilling the botanicals together with the spirit, while some methods soak the botanicals in spirit. Gin does not require aging. There are several styles of gin including London dry, Dutch, and flavored varieties like sloe gin.
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This document provides recipes for over 200 cocktails listed alphabetically from A-B. Each cocktail listing includes the ingredients and instructions for mixing the drink. The cocktails range from classic drinks like the Martini and Old Fashioned to more creative tropical drinks. Most cocktails can be made with common liquors like gin, rum, vodka and blended or shaken with juices, mixers and other flavorings.
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Vodka
Vodka originated in Eastern Europe and was first documented in Russia in the 9th century. It is a neutral spirit distilled from grain mash that has no flavor, aroma, or color. Vodka production involves fermentation of grains, distillation, rectification, and bottling. Some famous Russian vodkas include Stolichnaya and Moskovskaya. Smirnoff is a popular American vodka, while Absolut hails from Sweden. Flavored vodkas now exist, though some varieties containing natural flavors cannot be exported to the US due to health concerns.
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mixology session
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.
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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.
Gin
Gin was originally created for medicinal purposes in the 17th century by a Dutch chemist who redistilled juniper-flavored alcohol. It became popular in England where it was given the name "gin." Gin is produced by first distilling a neutral spirit from grains like corn or molasses, then infusing it with juniper berries and other botanicals. Traditional gin production involves distilling the botanicals together with the spirit, while some methods soak the botanicals in spirit. Gin does not require aging. There are several styles of gin including London dry, Dutch, and flavored varieties like sloe gin.
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This document provides recipes for over 200 cocktails listed alphabetically from A-B. Each cocktail listing includes the ingredients and instructions for mixing the drink. The cocktails range from classic drinks like the Martini and Old Fashioned to more creative tropical drinks. Most cocktails can be made with common liquors like gin, rum, vodka and blended or shaken with juices, mixers and other flavorings.
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For those who are barflies, you may be so familiar with bar drinks that when hearing of a drink you can immediately know what kind of drink it is. For those, who are new to bar and seem to be overwhelmed with the great collection of drinks here, getting some basic knowledge about bar drinks will help you much with both enjoying the great bar atmosphere and its cool beverage.
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Vodka
Vodka originated in Eastern Europe and was first documented in Russia in the 9th century. It is a neutral spirit distilled from grain mash that has no flavor, aroma, or color. Vodka production involves fermentation of grains, distillation, rectification, and bottling. Some famous Russian vodkas include Stolichnaya and Moskovskaya. Smirnoff is a popular American vodka, while Absolut hails from Sweden. Flavored vodkas now exist, though some varieties containing natural flavors cannot be exported to the US due to health concerns.
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Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Gin
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
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Gin originated in the Middle Ages and became popular in Britain when William and Mary took the thrones. It is produced through pot or column distillation of grains and juniper berries. Types include gin, distilled gin, and London gin. Famous brands include Bombay Sapphire and Beefeater.
Rum comes from sugarcane and molasses. It is fermented and distilled, then aged in oak barrels which determines color. Grades include dark, gold, light, and spiced rum. Popular rum brands are Bacardi, Captain Morgan, and Havana Club.
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MOCKTAIL
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.
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Whiskey is made by fermenting and distilling grain, typically barley. The spelling of whiskey differs by region, with Scottish distillers using "whisky" and Irish using "whiskey". Whiskey originated in Ireland and Scotland between the 10th-15th centuries. Production involves malting, fermentation, and double distillation, with aging in oak casks for 3-15 years. The key differences between Scotch and Irish whiskey are the grains used and distillation process.
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Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Gin
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
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Gin originated in the Middle Ages and became popular in Britain when William and Mary took the thrones. It is produced through pot or column distillation of grains and juniper berries. Types include gin, distilled gin, and London gin. Famous brands include Bombay Sapphire and Beefeater.
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Vodka.ppt
Vodka is a distilled alcoholic beverage made from fermented grains or potatoes. It originated in Poland and Russia in the 15th century, where it was used medicinally and in cosmetics. Vodka is produced through fermentation, distillation, rectification, and sometimes flavoring. It is defined as a flavorless, odorless spirit with an average alcohol content of 40% ABV. Major vodka-producing countries are located in the "Vodka Belt" of Eastern Europe and Scandinavia. Popular international brands of vodka are made from grains like wheat or potatoes and originate from Poland, Russia, Sweden, and the United States.
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Cocktail and mocktail
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.
Bar glassware cocktail glasses
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.
Vodka
Vodka is a colorless, odorless spirit distilled from grains, potatoes, molasses or beetroot. It originated in Russia and derives its name from the Russian word for "water." Vodka consists of ethanol, water and flavorings and has an alcoholic content between 38-43%. It is made through fermentation, distillation, filtration and bottling. Some famous vodka brands worldwide include Absolut, Smirnoff, Stolichnaya, Bols and Romanov.
International cocktail recipes
This document provides recipes for 25 pre-dinner cocktails, 12 after-dinner cocktails, and 15 long drink cocktails. The pre-dinner cocktails include classics like the Daiquiri, Margarita, and Dry Martini made with spirits, citrus juice, and other mixers. The after-dinner cocktails feature cream and liqueur based drinks such as the White Russian, Grasshopper, and Brandy Alexander. The long drink cocktails section includes tropical drinks, highballs and fizzes made with spirits, fruit juices, and soda water.
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Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Classification of gin
This document discusses the history and production of gin. It begins by explaining that gin is a neutral spirit flavored with juniper berries and other botanicals. The document then discusses the origins of gin in Holland in the late 16th century and its growing popularity in England in the 18th century. Various styles of gin are also outlined, including London Dry, Plymouth, Old Tom, Genever, and new Western dry gins. Distillation methods of pot and column distillation are also covered.
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The document provides information about various types of rum and popular rum cocktails. It discusses the production of rum from sugarcane and molasses. Various rum styles are described based on aging including light/white, dark, amber, spiced, flavored, and overproof rum. Popular rum cocktails summarized include rum and cola, daiquiri, pina colada, long island iced tea, zombie, and mojito.
MOCKTAIL
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.
ALL ABOUT GIN
HISTORY OF GIN, DISTILLATION OF GIN, CLASSIFICATION OF GIN, GIN REGIONS, HOW TO SERVE GIN, THE MARTINI, BRANDS OF GIN, GIN COCKTAIL.
Non alcoholic beverages
The document discusses the origins and definitions of non-alcoholic beverages. It derives from either the word "Bever" meaning a light meal or snack, or the French word "Boire" meaning something to drink. The document defines a non-alcoholic beverage as a potable liquid with less than 0.5% alcohol by volume. It then provides examples of common syrups used in non-alcoholic beverages and their flavors and colors. Finally, it discusses different types of carbonated and non-carbonated water beverages.
Introduction to wine presentation
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.
Wine & food harmony
This document provides information about wine and food harmony. It discusses different types of wines including still/natural wines, aromatic wines, fortified wines, and sparkling wines. It describes the winemaking processes for red, white, rosé and sparkling wines. It also discusses food pairings with different wines and general rules for wine and food harmony. The golden rule is to find combinations that enhance both the wine and food. Dry wines are generally served before sweet, and lighter wines before heavier ones. The document includes a quiz to test the reader's understanding.
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This document provides definitions and explanations of various terms related to the hospitality industry. It defines concepts like adding value, adventure tourism, amenities, and continuously rendered services. It also explains terms such as excursionist, front of house staff, high-touch services, and hospitality. Additional terms defined include intangibility, inseparability, perishability, point of contact, product formation, and service brigade.
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This document provides an overview of various types of alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirit categories like whiskey, rum, tequila, brandy, vodka, gin, and liqueurs are defined. The document outlines the key ingredients and production methods for many common spirits.
Whisky
Whiskey is made by fermenting and distilling grain, typically barley. The spelling of whiskey differs by region, with Scottish distillers using "whisky" and Irish using "whiskey". Whiskey originated in Ireland and Scotland between the 10th-15th centuries. Production involves malting, fermentation, and double distillation, with aging in oak casks for 3-15 years. The key differences between Scotch and Irish whiskey are the grains used and distillation process.
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Bar_and_Beverage.ppt
The document provides an overview of bartending, including the objectives of learning bartending skills, different types of bars and alcoholic/non-alcoholic beverages. It discusses the roles of bartenders and different positions in a bar. It also summarizes various spirits like whiskey, rum, vodka and liqueurs as well as methods of mixing drinks. The goal is for students to learn basic bartending techniques and have a foundation in craft cocktails and their components.
COT alcohol Household Q4.pptx
The document defines and categorizes different types of beverages. It explains that beverages are liquids for human consumption. Alcoholic beverages contain at least 0.5% alcohol, and are fermented, distilled, or compounded. Fermented beverages undergo yeast-based fermentation, distilled beverages are separated through distillation, and compounded beverages combine fermented/distilled liquids with flavors. Common alcoholic beverages are described like wine from grapes, beer from grains, and liquors that are distilled. Non-alcoholic beverages do not contain alcohol. The document provides details on production processes and examples of different beverage types.
NON ALCOHOLIC BEVERAGES
NCHMCT SYLLABUS
non-alcoholic beverages
Tea
History
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Service of tea
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Bartending Presentation
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
Beverage classification
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
Fermented beverages
This document discusses various fermented alcoholic beverages. It explains that fermentation occurs when yeast converts sugars into alcohol, typically resulting in an alcohol content between 4-14%. Distillation is described as a process that further separates alcohol from water. Many common beverages are then outlined, including beer which is made from barley and has a 4-10% alcohol content, wine which has 10-14% alcohol, sake made from fermented rice in Japan, tequila from blue agave plants, and liqueurs that combine spirits with fruits, herbs or spices and have higher sugar contents than plain distilled spirits. Eau de vie is also mentioned as a French brandy made by fermenting and distilling crushed fruit.
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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.
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The document defines liqueurs as alcoholic beverages produced by combining spirits with fruits, herbs, or other flavorings containing over 2.5% sugar. Liqueurs originated from medicines used for stomach ailments that were sweetened with honey to improve taste. They are classified based on their base spirit and flavorings, which can include herbs, fruits, flowers, barks, roots, and seeds. Common base spirits are brandy, rum, whiskey, and neutral spirits. Liqueurs are manufactured using infusion, percolation, or distillation and are used in cocktails, desserts, and after dinner.
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Different types of alcoholic beverages require different approaches. Learning how alcohol is made from basic ingredients should be fun and enjoyable.
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Non & alcoholic beverage [Fankfinn]
The document discusses non-alcoholic and alcoholic beverages. It provides details on the discovery of tea in China, how to make tea, and how it is served. It also discusses the manufacturing process for rum, including fermentation, distillation, aging, blending, and different grades/styles of rum. Specific rum brands are listed and glassware for serving rum is mentioned.
vdocuments.mx_food-and-wine-pairing-568f8614be432.ppt
White wines like Chardonnay, Sauvignon Blanc, and Pinot Grigio pair well with lighter dishes due to their acidity and fruit flavors that cut through fat and oil. Full-bodied reds such as Cabernet Sauvignon, Malbec, and Merlot complement braised and grilled meats thanks to their tannins. Sparkling wines work for appetizers and seafood since their bubbles cut through richness. Sweet wines match well with desserts or salty, spicy foods to provide contrast.
Gin2
Gin is a distilled spirit that is produced through redistillation of a neutral spirit with botanicals like juniper berries. It was created in the 17th century by Francisuc de la Boe and became popular in England in the 18th century. There are several types of gin including Dutch gin made from barley, corn and rye, and English dry gin made primarily from corn. Flavored gins add other botanicals like citrus peels. Gin is used as a cocktail base and is commonly served with tonic water, garnished with lime.
Essential ingredients for cocktail mixing
This document lists over 50 essential ingredients for making cocktails, including spirits like gin, rum, tequila and whiskey; juices such as cranberry, grapefruit, pineapple and apple; mixers like cola, ginger ale and tonic water; dairy products like cream and milk; fruits such as lemons, limes, strawberries and raspberries; herbs and spices including mint, ginger and vanilla; and other ingredients like sugar, honey, bitters and ice. Common uses are described for many ingredients.
Gin
Gin is a spirit flavored with juniper berries and other botanicals like coriander seeds, lemon, and orange peel. It is produced through a distillation process where a base spirit is made from ethyl alcohol and then flavored through either immersion of botanicals in the spirit or vapor extraction. The flavored spirit is diluted to a required alcohol level of 37.5-50% ABV before bottling. Copper stills are commonly used because copper conducts heat efficiently and removes unwanted flavors. Different styles of gin include London dry gin, Plymouth gin, genever, and Old Tom gin.
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This document provides an overview of beverage service in the food and beverage department. It discusses alcoholic beverages like cocktails and spirits. It explains that cocktails are usually served during cocktail hour, a period of time between the workday and dinner. It also discusses non-alcoholic beverages like fruit juices, squashes, bottled water, coffee, tea, and iced tea. For each beverage, it provides details on preparation methods, common varieties, and flavor profiles. The document is intended to introduce the different elements of beverage service.
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This document provides general guidelines for matching food and wine, including serving whites before reds, light-bodied wines before full-bodied, and dry wines before sweet. It also lists specific wine and spirit pairings for various dishes from hors d'oeuvres to desserts. The guidelines are not absolute but aim to avoid disastrous combinations and complement flavors. Guest preferences should take precedence over these general rules.
Beverages
This document discusses different types of beverages. It defines beverages as liquid drinks other than water, including both alcoholic and non-alcoholic drinks. Alcoholic beverages are fermented drinks like beer, wine, and distilled drinks like whiskey and rum. Non-alcoholic beverages include coffee, tea, juices, and soft drinks. The document provides details on the production processes and common types of various alcoholic and non-alcoholic beverages.
Vine
This document summarizes information about 4 wines - Cabernet, Aged Merlot, Aligote, and Riesling. It provides details on the fermentation and aging process for each wine, their color, aroma, taste, and food pairing recommendations. The wines include a bright garnet Cabernet with cherry and plum aromas, a ruby colored Merlot aged in French oak barrels for 6 months with cherry and plum with hints of chocolate and spice, a light golden Aligote with meadow flowers and grasses, and a lemon colored Riesling with tropical fruit aromas of litchi and peach.
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【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：A575476】文凭即可
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留信网认证的作用:
1:该专业认证可证明留学生真实身份
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3:国家专业人才认证中心颁发入库证书
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对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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List of beverages
- 1. List of Beverages non alcoholic beverages alcoholic beverages Natural spring water Mineral water Alkaline water water Aerated water water wines Fortified winesbeer Hot drinksjuices lemonades spirits Fruit juices Fruit nectar Fruit juice drink syrups Herb Bitters Cola Hops & malt Ginger Fruit-juice Coffee Tea Cocoa Drinking chocolate ovaltine White beer Stout Porter Lager Pilsner Reduced alcohol beer Still wines Sparkling wines Alkohol-free wines Vins doux naturels Aromatised wines Dessert wines Sparkling wines Carbonated wines White spirits Dark spirits liqueurs
- 2. Drinking water • Free of contamination • Tasteful • Clear • No odor and smell • Colorless • Neutral • Cool temperature
- 4. INGREDIENTS IN FRUITJUICES & CO FRUITDRINKFRUITJUICE FRUITNECTAR