The Bartender Guideline

The Bartender Guideline by Niaz Morshed

Vodka

Vodka is clear liquor manufactured from ethyl alcohol. It lacks color, and normally has very little taste or aroma.

Vodka is the base ingredient for many cocktails, mixed drinks, and alcoholic products today.

It is said to have been originally created from potatoes in Russia for medicinal purposes. Nowadays, Vodka is distilled from barley, wheat or rye.

Adulterated vodkas are now a popular alternative to the original. These will normally contain a mixture of sweeteners, flavourings, colorings and fruit juices. Most flavored vodka contains 30-35% alcohol, whereas clear vodka is normally 40%, with a few brands offering a 50% product on top.

view recipes with vodka

Alizé Bleu cossack vodka flavored vodka Ivanabitch vodka Moskovskaya Vodka

Nuvo Orloff Vodka overproof vodka Pinnacle Vodka Polish vodka

Russian vodka UV® Vincent Van Gogh Vincent Van Gogh D... WKD Vodka

42 Below® Absolut® Aristocrat® Aslanov® Banff® Banker's Club® Bartons® Belvedere® Blavod® Blood Boris Jelzin® Boru® Burnett's® Ciroc® Crystal Palace® Danzka® Devil Springs® Effen® Finlandia® Fire and Ice® Fleissmann's® Fris® Goldenbarr® Gordon's®

Green Apple Grey Goose® Hammer® Hangar One® Iceberg® Ikon® Inferno® Kamatcha® Kamchatka® Keglevich® Ketel One® Kleiner Feigling® Korski® Koskenkorva® McCormick® McCormick's® McGuinness® No. 21 Old Herold® Oliphant® OP® Players Extreme® Polar®

Popov® Potter's® Pravda® Pushckin® Roberto Cavalli® Seagram's® Silent Sam® Skyy® Smirnoff® Stefanoffs® Stoli® Stolichnaya® Svedka® Tanqueray® Thor's® Three Olives® Triple Eight® Ultimat® UV® Vincent Van Gogh® Vladivar® Wyborowa® Zubrowka®

Alcohol (ABV): 40.0% (80 proof)

(per 1 oz serving)

Calories (kcal) Energy (kj) Fats Carbohydrates Protein

69 288 0 g 0 g 0 g

Fiber Sugars Cholesterol Sodium Alcohol

0 g 0 g 0 mg 0 mg 11.3 g

...about this nutritional information

Most popular drinks with vodka...

Long Island Iced Tea Cosmopolitan Cocktail Jungle Juice Adios Motherfucker Godiva Chocolate Martini Ice Bomb Sex on the Beach White Russian Apple Martini Bloody Mary Italian Apple Martini French Martini Cosmopolitan Martini Lemon Drop Dirty Vodka Martini

Colorado Bulldog Tokyo Tea Hurricane Vodka Martini Mountain Breeze Chocolate Cake Shot Grateful Dead Body Shot Chocolate Cake Blue Lagoon Chocolate Cake Shooter Cape Cod Red Death Screwdriver Ruby Relaxer

GIN
Gin is a spirit whose predominant flavor is derived from juniper berries (Juniperus communis). Although several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without re-distillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., 40% ABV in the U.S.^[1][2]
There are several distinct styles of gin, with the most common style today being London dry gin, a type of distilled gin. In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark. London dry gin may not contain added sugar or colorants, water being the only permitted additive.^[2]
Some legal classifications of gin are defined only as originating from specific geographical areas (e.g. Plymouth gin, Ostfriesischer Korngenever, Slovenská borovička, Kraški Brinjevec, etc.), while other common descriptors refer to classic styles that are culturally recognized but not legally defined (e.g. Old Tom gin). The name gin is derived from either the French genièvre or the Dutch jenever, which both mean "juniper".^[3] The 1911 Encyclopædia states that the word gin is an abbreviation of "Geneva", both words being derived from the French genièvre (juniper).^[4]

Cocktails with gin

Perhaps the best-known gin cocktail is the Martini, traditionally made with gin and dry vermouth. Other gin-based drinks include:

20th Century Allen - Gin with lemon juice and Maraschino liqueur Dead Baby Boy - gin and tonic water, garnished with an olive tied to a sugar cube with string or a toothpick, and served in a highball glass. Gimlet - gin and lime juice Gin and Juice - gin and orange juice Gin and Tonic- gin and tonic water Gin Fizz- gin, lemon juice, sugar, and carbonated water, served in a highball glass with two ice cubes. Gin and L&P - gin and Lemon & Paeroa. Popular in New Zealand. Gin Rickey - gin, lime juice and carbonated water Gin bucket

The Last Word London Mule, the gin version of a Moscow Mule Maiden's Prayer[12] Negroni Old Etonian Orange Blossom - Plymouth gin and orange juice [13] Pimm's Cup Pink Gin Fallen Angel

Ramos gin fizz Salty Dog Satan's Whiskers Singapore Sling Tom Collins Vesper White Lady

Gin is often combined with a number of other mixers.

Brands of gin

Notable brands

Beefeater - First produced in 1820 BOLS Damrak Amsterdam - Dutch jenever Bombay Sapphire - distilled with ten botanicals Boodles British Gin Booth's - first produced in 1740 by Sir Felix Booth Catoctin Creek Watershed Gin - organic and triple distilled from rye and wheat[14] Cork Dry Gin - First distilled at the Watercourse Distillery in Cork City in 1793. Damrak - Sweet candied citrus aromas with a spicy licorice and a juniper edge. Gilbey's Gin[15] Ginebra San Miguel - produced in the Philippines Gordon's Greenall's

Hendrick's Gin - Made in Scotland, infused with cucumber and rose petals. Junipero Gin - handmade London Dry style from San Francisco's Anchor Distilling subsidiary of Anchor Brewing Company Plymouth Gin - first distilled in 1793 Sacred Gin distilled in one of London's 2 new micro-distilleries.[16] Seagram's Gin South Gin - from New Zealand using New Zealand-native manuka berries and kawa kawa leaves Steinhäger Taaka Tanqueray - First distilled in 1830 and currently the number 1 imported gin in the United States[17] Uganda Waragi - triple distilled Ugandan Waragi Gin New Amsterdam - produced in Modesto, California

 Historical brands

• Fleischmann's Gin - Marketed as the original American gin, first distilled in 1870^[18]
• Hollands or Holland Gin - popular in seventeenth century England - strong flavour from distilling rather than added later.

Rum

Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels.
The majority of the world's rum production occurs in and around the Caribbean and in several Central American and South American countries, such as Dominican Republic, Guatemala, Colombia, Venezuela, Jamaica, Trinidad and Tobago, Puerto Rico, Brazil, and Cuba. There are also rum producers in places such as Australia, Fiji, the Philippines, India, Reunion Island, Mauritius, and elsewhere around the world.
Light rums are commonly used in cocktails, whereas golden and dark rums are also appropriate for drinking straight, or for cooking. Premium rums are also available that are made to be consumed straight or with ice.
Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as Bumbo). Rum has also served as a popular medium of exchange that helped to promote slavery along with providing economic instigation for Australia's Rum Rebellion and the American Revolution.^[1]
The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China,^[3] and spread from there. An example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of years.^[8] Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in what is modern-day Iran.^[3]
The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, can be fermented into alcohol.^[9] Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados.
A 1651 document from Barbados stated, "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor".

Grades

Examples of dark, spiced, and light rums.

The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum:

• Light Rums, also referred to as silver rums and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color. The Brazilian Cachaça is generally this type, but some varieties are more akin to "gold rums". The majority of Light Rum comes out of Puerto Rico. Their milder flavor makes them popular for use in mixed-drinks, as opposed to drinking it straight.

• Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey). They have more flavor, and are stronger tasting than Silver Rum, and can be considered a midway-point between Silver/Light Rum and the darker varieties.

• Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color.

• Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. Most Dark Rum comes from areas such as Jamaica, Haiti, and Martinique, though two Central American countries, Nicaragua and Guatemala, produced two of the most award-winning dark rums in the world: Flor de Caña and Ron Zacapa Centenario, respectively.^[32]

• Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut or lime. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol, and are also often drunk neat or on the rocks.

• Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 60%, in fact, and preparations of 75% to 80% abv occur commonly.

• Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients.

WHISKY
Whisky (Scottish English) or whiskey (Irish English) is a type of alcoholic beverage distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Whisky is aged in wooden casks, made generally of white oak, except that in the United States corn whiskey need not be aged.
Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, distillation to less than 95% alcohol, and aging in wood. Whisky is a shortened form of usquebaugh, which English borrowed from Gaelic (Irish uisce beatha and Scottish uisge beatha). This compound descends from Old Irish uisce, "water", and bethad, "of life" and meaning literally "water of life". It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whiskey appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".
The art of distillation began with the Babylonians in Mesopotamia (in what is now Iraq) from at least the 2nd millennium BC,^[2] with perfumes and aromatics being distilled long before potable spirits. It is possible that the art of distillation was brought from the Mediterranean regions to Ireland by Irish missionaries between the 6th century and 7th century. Distillation was brought from Africa to Europe by the Moors,^[3][4] and its use spread through the monasteries,^[5] largely for medicinal purposes, such as the treatment of colic, palsy, and smallpox.^[6]
Between 1100 and 1300, distillation spread to Ireland and Scotland,^[7] with monastic distilleries existing in Ireland in the 12th century. Since Britain had few grapes with which to make wine, barley beer was used instead, resulting in the development of whisky.^[6] In 1494, as noted above, Scotland’s Exchequer granted the malt to Friar John Cor; this was enough malt to make about 1500 bottles, so the business was apparently thriving by that time.
King James IV of Scotland (r. 1488-1513) reportedly had a great liking for Scotch whisky, and in 1506 the town of Dundee purchased a large amount of Scotch from the Guild of Surgeon Barbers, which held the monopoly on production at the time. Between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a monastic setting and into personal homes and farms as newly independent monks needed to find a way to earn money for themselves.^[6]
The distillation process at the time was still in its infancy; whisky itself was imbibed at a very young age, and as a result tasted very raw and brutal compared to today’s versions. Renaissance-era whisky was also very potent and not diluted, and could even be dangerous at times. Over time, and with the happy accident of someone daring to drink from a cask which had been forgotten for several years, whisky evolved into a much smoother drink. In 1707, the Acts of Union merged England and Scotland, and thereafter taxes on it rose dramatically.^[8]An Irish or Scottish man pours some whiskey into a flask in this 1869 oil painting by Erskine Nicol.After the English Malt Tax of 1725, most of Scotland’s distillation was either shut down or forced underground. Scotch whisky was hidden under altars, in coffins, and in any available space to avoid the governmental Excisemen.^[6] Scottish distillers, operating out of homemade stills, took to distilling their whisky at night, where the darkness would hide the smoke rising from the stills. For this reason, the drink was known as moonshine.^[7] At one point, it was estimated that over half of Scotland’s whisky output was illegal.^[In America, whisky was used as currency during the American Revolution. It also was a highly coveted sundry and when an additional excise tax was levied against it, the 1794 Whiskey Rebellion took place.In 1823, the UK passed the Excise Act, legalising the distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine.In 1831, Aeneas Coffey invented the Coffey still, allowing for cheaper and more efficient distillation of whisky. In 1850, Andrew Usher mixed traditional whisky with that from the new Coffey still, and in doing so created the first Scottish blended whisky. This new grain whisky was scoffed at by Irish distillers, who clung to their malt whisky. Many Irish contended that the new mixture was, in fact, not whisky at all.By the 1880s, the French brandy industry was devastated by the phylloxera pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets.During the Prohibition era in the 1920's in the United States, all alcohol sales were banned in the country. However, the federal government made an exemption for whisky, which could be prescribed by a doctor and sold through licensed pharmacies. During this time, the Walgreens pharmacy chain grew from 20 retail stores to almost 400.

Types

Copper Pot stills at Auchentoshan Distillery in Scotland

Malted barley is an ingredient of some whiskies.

Whisky or whisky-like products are produced in most grain-growing areas. They differ in base product, alcoholic content, and quality.

• Malt is whisky made entirely from malted barley and distilled in an onion-shaped pot still.
• Grain is made from malted and unmalted barley along with other grains, usually in a continuous "patent" or "Coffey" still. Until recently it was only used in blends, but there are now some single grain scotches being marketed.

Malts and grains are combined in various ways

• Vatted malt is blended from malt whiskies from different distilleries. If a whisky is labelled "pure malt" or just "malt" it is almost certain to be a vatted whisky. This is also sometimes labelled as "blended malt" whisky.
• Single malt whisky is malt whisky from a single distillery. However, unless the whisky is described as "single-cask" it will contain whisky from many casks, and different years, so the blender can achieve a taste recognisable as typical of the distillery. In most cases, the name of a single malt will be that of the distillery (The Glenlivet, Bushmills, Yoichi), with an age statement and perhaps some indication of some special treatments such as maturation in a port wine cask.
• Pure pot still whiskey refers to a whiskey distilled in a pot-still (like single malt) from a mash of mixed malted and unmalted barley. It is exclusive to Ireland.
• Blended whiskies are made from a mixture of malt and grain whiskies. A whisky simply described as Scotch Whisky or Irish Whiskey is most likely to be a blend in this sense. A blend is usually from many distilleries so that the blender can produce a flavour consistent with the brand, and the brand name (e.g., Chivas Regal, Canadian Club) will usually not therefore contain the name of a distillery. Jameson Irish Whiskey is an exception and comes from only one distillery. However, "blend" can (less frequently) have other meanings. A mixture of malts (with no grain) from different distilleries (more usually called a vatted malt) may sometimes be referred to as a "blended malt", and a mixture of grain whiskies with no malts will sometimes carry the designation "blended grain".
• Cask strength whiskies are rare and usually only the very best whiskies are bottled in this way. They are usually bottled from the cask undiluted. Rather than diluting, the distiller is inviting the drinker to dilute to the level of potency most palatable (often no dilution is necessary, such is the quality of single cask whiskies). Single cask whiskies are usually bottled by specialist independent bottlers, such as Duncan Taylor, Gordon & MacPhail and Cadenhead amongst others.

Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies which have been in bottle for many years may have a rarity value, but are not "older" and will not necessarily be "better" than a more recently made whisky matured in wood for a similar time. Most whiskies are sold at or near an alcoholic strength of 40% abv.

  American whiskeys

Main article: American whiskey

American whiskey is distilled from a fermented mash of cereal grain. It must have the taste, aroma, and other characteristics commonly attributed to whiskey.

The types listed in the federal regulations^[10] are:

• Bourbon whiskey, which is made from mash that consists of at least 51% corn (maize).
• Rye whiskey, which is made from mash that consists of at least 51% rye.
• Wheat whiskey, which is made from mash that consists of at least 51% wheat.
• Malt whiskey, which is made from mash that consists of at least 51% malted barley.
• Rye malt whiskey, which is made from mash that consists of at least 51% malted rye.
• Corn whiskey, which is made from mash that consists of at least 80% corn (maize).
• Blended whiskey, is a mixture which contains straight whisky or a blend of straight whiskies or in combination, whiskey or neutral spirits.

These "named types" of American whiskey must be distilled to not more than 80% alcohol by volume. They must then be aged in charred new oak containers, except for corn whiskey. Corn whiskey does not have to be aged but, if it is aged, it must be in new un-charred oak barrels or used barrels. The ageing for corn whiskey usually is brief, e.g., six months.

If the aging for a "named type" reaches 2 years or beyond, the whiskey is then additionally designated "straight" e.g., "straight rye whiskey". "Straight whiskey" (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80% alcohol by volume but is derived from less than 51% of any one grain.

American blended whiskeys combine straight whiskey with grain neutral spirits (GNS), flavourings and colourings. The percentage of GNS must be disclosed on the label and may be as much at 80% on a proof gallon basis. Blended whiskey has the same alcohol content as straight whiskey but a much milder flavour.

Important in the marketplace is Tennessee whiskey, of which Jack Daniel's is the leading example. During production it is identical to bourbon whiskey in almost every important respect including the sour mash process. The only differences is that Tennessee whiskey is filtered through sugar maple charcoal, which is claimed to remove some unpleasant flavours and odours and produce a cleaner spirit. Though not defined by Federal regulations, the Government of the United States officially recognized Tennessee whiskey as a separate style distinct from bourbon in 1941.^[11]

  Australian whiskies

Australia produces a number of single malt whiskies. The whiskies being produced on the island State of Tasmania in particular are receiving global attention.

Australian whiskies are winning an increasing number of global whisky awards and medals, including for example the World Whiskies Awards and Jim Murray's Whisky Bible 'Liquid Gold Awards'.

Australian distilleries include: Bakery Hill, Hellyers Road, Lark, Limeburners, Nant, Small Concern (no longer operating), Smith's (no longer operating) and Sullivan's Cove.

  Canadian whiskies

Various Canadian whiskies

Main article: Canadian whisky

Canadian whiskies are usually lighter and smoother than other whisky styles. Another common characteristic of many Canadian whiskies is their use of rye that has been malted, which provides a fuller flavour and smoothness. By Canadian law,^[12] Canadian whiskies must be produced in Canada, be distilled from a fermented mash of cereal grain, "be aged in small wood for not less than 3 years", and "possess the aroma, taste and character generally attributed to Canadian whisky". The terms "Canadian Whisky", "Canadian Rye Whisky" and "Rye Whisky" are legally indistinguishable in Canada and do not denote any particular proportion of rye or other grain used in production.

  Finnish whiskies

Main article: Finnish whisky

There are two working distilleries in Finland and a third one is under construction. Whisky retail sales in Finland are controlled solely by the state alcohol monopoly Alko and advertisement of strong alcoholic beverages is banned.^[13]

  German whiskies

Main article: German whisky

The distillation of German-made whisky is a relatively recent phenomenon having only started in the last 30 years. The styles produced resemble those made in Ireland, Scotland and the United States: single malts, blends, and bourbon styles. There is no standard spelling of German whiskies with distilleries using both "whisky" and "whiskey" and one even using "whessky", a play on the word whisky and Hessen, the state in which it is produced. There are currently 23 distilleries in Germany producing whisky.^[14]

  Indian whiskies

Main article: Indian whisky

Indian whisky is an alcoholic beverage that is labelled as "whisky" in India. Much Indian whisky is distilled from fermented molasses, and as such would be considered a sort of rum outside of the Indian subcontinent.^[15] In India, 90% of the "whisky" consumed is molasses based, although India has begun to distill whisky from malt and other grains.^[16]

Kasauli Distillery is set in the Himalaya mountains and opened in the late 1820s. The main whisky brand is a single malt named "Solan No. 1". This was named after the town nearby called Solan. It was the best selling Indian whisky till recently, but has declined since the early 1980s because of the stiff competition from the larger distilleries. Other whiskies this distillery produces are Diplomat Deluxe, Colonel's Special, Black Knight and Summer Hall.^[17]

  Irish whiskeys

 Various Irish whiskeys

Main article: Irish whiskey

Most Irish whiskeys are distilled three times^[18]. Though traditionally distilled using pot stills, column still are now used to produce grain whiskey for blends. By law, Irish whiskey must be produced in Ireland and aged in wooden casks for a period of no less than three years, although in practice it is usually three or four times that period.^[19] Unpeated malt is almost always used, the main exception being Connemara Peated Malt whiskey.

There are several types of whiskey common to Ireland: single malt, single grain, blended whiskey and uniquely to Ireland, pure pot still whiskey. The designation "pure pot still" as used in Ireland generally refers to whiskey made of 100% barley, mixed malted and unmalted, and distilled in a pot still made of copper. The "green" unmalted barley gives the traditional pure pot still whiskey a spicy, uniquely Irish quality. Like single malt, pure pot still is sold as such or blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still.

  Japanese whiskies

Main article: Japanese whisky

The model for Japanese whiskies is the single malt Scotch, although there are also examples of Japanese blended whiskies. The base is a mash of malted barley, dried in kilns fired with a little peat (although considerably less than in Scotland), and distilled using the pot still method. For some time exports of Japanese whisky suffered from the belief in the West that whisky made in the Scotch style, but not produced in Scotland, was inferior, and until fairly recently, the market for Japanese whiskies was almost entirely domestic. In recent years, Japanese whiskies have won prestigious international awards and now enjoy a reputation as a quality product.^[20][21]

  Scotch whiskies

Various Scotch whiskies

Main article: Scotch whisky

Scotch whiskies are generally distilled twice, though some are distilled a third time.^[22] International laws require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years and one day in oak casks, among other, more specific criteria.^[23] An age statement on the bottle, in the form of a number, must reflect the age of the youngest Scotch whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky. ^[24] Scotch whisky without an age statement may, by law, be as young as three years old. ^[25]

The basic types of Scotch are malt and grain, which are combined to create blends. Many, though not all, Scotch whiskies use peat smoke to treat their malt, giving Scotch its distinctive smoky flavour. Scotch whiskies are divided into five main regions: Highland, Lowland, Islay, Speyside and Campbeltown.

  Swedish whiskies

The Mackmyra distillery^[26] started selling its products in 2006.

  Welsh whiskies

Main article: Welsh whisky

In 2000, Penderyn Distillery started production of the Penderyn single malt Welsh whisky in Wales, the first Welsh whisky since all production ended in 1894. The first bottles went on sale on 1 March 2004, Saint David's Day, and the whisky is now sold throughout the world. Penderyn Distillery is situated in the Brecon Beacons National Park and is considered the smallest distillery in the world.^[27]

Other whiskies

In Brittany, France, five distilleries (Distillerie des Menhirs,^[28] Guillon,^[29] Glann ar Mor,^[30] Kaerilis^[31] and Warenghem^[32]) produce whisky using techniques similar to those in Scotland.

One whisky is produced on the French island of Corsica: Pietra & Mavella (P&M) is a coproduction of the brewery Pietra and the distillery Mavella. The mash is enriched with chestnut flour. P&M is matured in muscat casks (Domaine Gentile).^{[33][not in citation given]}

Manx Spirit from the Isle of Man is, like some Virginia whiskeys in the USA, distilled elsewhere and re-distilled in the country of its nominal "origin".

In Spain there is a distillery named DYC, started in 1948.^{[citation needed]}

In the Netherlands there are two distilleries. From Zuidam distillers a single malt called (Millstone^[34]), and from the Us Heit Distillery the (Frysk Hynder^[35]) single malt.

Recently at least two distilleries in the traditionally brandy-producing Caucasus region announced their plans to enter the Russian domestic market with whiskies. The Stavropol-based Praskoveysky distillery bases its product on Irish technology, while in Kizlyar, Dagestan's "Russian Whisky" announced a Scotch-inspired drink in single malt, blended and wheat varieties.^[36]

In Taiwan, the King Car company built a whisky distillery in the city of Yilan, and has recently begun marketing Kavalan Single Malt Whisky.^[37]

Production of whisky started in Norfolk, England in late 2006 and the first whisky (as opposed to malt spirit) was made available to the public in November 2009. This is the first English single malt in over 100 years. It was produced at St George's Distillery by the English Whisky Company.^[38] Previously Bristol and Liverpool were centres of English whisky production. East Anglia is a source of much of the grain used in Scotch whisky.^{[citation needed]}

Names and spellings

The word "whisky" is believed to have been coined by soldiers of King Henry II who invaded Ireland in the 12th century as they struggled to pronounce the native Irish words uisce beatha [ɪʃkʲə bʲahə], meaning "water of life". Over time, the pronunciation changed from "whishkeyba" (an approximation of how the Irish term sounds) to "whisky". The name itself is a Gaelic calque of the Latin phrase aqua vitae, meaning "water of life".^[39]

Much is made of the word's two spellings, whisky and whiskey. Today, the spelling whisky (plural whiskies) is generally used for whiskies distilled in Scotland, Wales, Canada, and Japan, while whiskey (plural whiskeys) is used for the whiskeys distilled in Ireland and the United States. However, several prominent American brands, such as Maker's Mark and George Dickel, use the 'whisky' spelling. When writing generally about this type of spirit, either spelling is correct.

"Scotch" is the internationally recognised term for "Scotch whisky". It is rarely used in Scotland, where the drink is called 'whisky.'^[40]

In many Latin-American countries, whisky (wee-skee) is used as a photographer's cue to smile, supplanting English "cheese". The Uruguayan film Whisky got its name because of this.

Chemistry

Whiskies and other distilled beverages such as cognac and rum are complex beverages containing a vast range of flavouring compounds, of which some 200 to 300 can be easily detected by chemical analysis. The flavouring chemicals include "carbonyl compounds, alcohols, carboxylic acids and their esters, nitrogen- and sulfur-containing compounds, tannins and other polyphenolic compounds, terpenes, and oxygen-containing heterocyclic compounds" and esters of fatty acids.^[41] The nitrogen compounds include pyridines, picolines and pyrazines.^[42]

Flavours from distillation

The flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils. Traditionally, American distillers focused on secondary filtration using charcoal, gravel, sand, or linen to remove undesired distillates. Canadian distillers have traditionally employed column stills which can be controlled to produce an almost pure (and less flavourful) ethanol known as neutral grain spirit or grain neutral spirit (GNS).^[43] Flavour is restored by blending the neutral grain spirits with flavouring whiskies.^[44]

Acetals are rapidly formed in distillates and a great many are found in distilled beverages, the most prominent being acetaldehyde diethyl acetal (1,1-diethoxyethane). Among whiskies the highest levels are associated with malt whisky.^[45] This acetal is a principal flavour compound in sherry, and contributes fruitiness to the aroma.^[46]

The diketone diacetyl (2,3-Butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more than vodkas, but significantly less than rums or brandies.

Flavours from oak

Whisky lactone (3-methyl-4-octanolide) is found in all types of oak. This lactone has a strong coconut aroma.^[48] Whisky lactone is also known as quercus lactone.

Commercially charred oaks are rich in phenolic compounds. One study identified 40 different phenolic compounds. The coumarin scopoletin is present in whisky, with the highest level reported in Bourbon whiskey

TEQUILA
Tequila (Spanish pronunciation: [teˈkila]) is a Blue Agave-based spirit made primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.^[1]
Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.^[2] Mexico has claimed the exclusive international right to the word "tequila", threatening legal actions against manufacturers in other countries.
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 35–55% alcohol content (70–110 proof).^[3] Though most tequilas are 80 proof, many distillers will distill to 100 proof and then dilute it with water to reduce its harshness. Some of the more well respected brands distill the alcohol to 80 proof without using additional water as a diluent. Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1656. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli (later, and more popularly called pulque), long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit.^[4]
Some 80 years later, around 1600, Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products.
The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico. The first tequila was made by Jose María Guadalupe de Cuervo in 1795.
Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884–1885, was the first to export tequila to the United States^[5], and shortened the name from "Tequila Extract" to just "Tequila" for the American markets. Don Cenobio's grandson Don Francisco Javier gained international attention for insisting that "there cannot be tequila where there are no agaves!" His efforts led to the practice that real tequila can only come from the State of Jalisco.
Since 2002, sales of high priced tequilas, called "ultra-premium" and "super-premium" by marketeers and top-shelf by the general public, have increased 28%. That is an average growth rate of 8.6% per year, as reported by the Distilled Spirits Council of the United States. Sales exceeded expectations by reaching well over 10 million cases as shown in the 2007 report by IWSR based on Adams Liquor Handbook. In the late 1990s and early 2000s, increasing worldwide popularity of tequila drove corporate interest in tequila. Notable developments as a result included:

• The purchase of Herradura by Brown-Forman for $776 million in September 2006.^[6]
• A new NOM (Norma Oficial Mexicana) for tequila (NOM-006-SCFI-2005) was issued in 2006, and among other changes, introduced a category of tequila called "extra añejo" or "ultra-aged" which must be aged a minimum of 3 years.^[7]
• The purchase of the Sauza and El Tesoro brands by massive holding company Fortune Brands.^[8]

Although some tequilas have remained as family owned brands, most well-known tequila brands are owned by large multinational corporations. However, there are over 100 distilleries making over nine hundred brands of tequila in Mexico and over 2,000 brand names have been registered (2009 Statistics). Due to this, each bottle of tequila contains a serial number (NOM) depicting which distillery the tequila was produced in. Because there are only so many distilleries, multiple brands of tequila come from the same location.^[7]
The Tequila Regulatory Council of Mexico originally did not permit flavored tequila to carry the tequila name.^[9] In 2004, the Council decided to allow flavored tequila to be called tequila, with the exception of pure agave tequila, which still could not be flavored.^[9]
A one-liter bottle of limited-edition premium tequila was sold for $225,000 in July 2006 in Tequila, Jalisco, by the company Tequila Ley .925. The bottle which contains the tequila is a two-kilo display of platinum and gold. The manufacturer has received the Certificate from Guinness World Records for the most expensive bottle of spirit ever sold.^[10]
In 2008, Mexican scientists discovered a method to produce tiny, nanometric size, synthetic diamonds from 80-proof (40% alcohol) tequila. This process involves heating the tequila to over 800 degrees C (1,400 degrees F) to break its molecular structure and be vaporised. The tequila particles are then settled upon steel or silicon trays to form a thin and pure uniform layer.^[11] Extremely cheap to produce and far too small for jewels, the results are hoped to have numerous commercial and industrial applications such as in computer chips or cutting instruments.^[12][13]

  2006 Tequila Trade Agreement

An Agave plant ready for harvest

In 2003, Mexico issued a proposal that would require all Mexican-made tequila be bottled in Mexico before being exported to other countries.^[14] The Mexican government said that bottling tequila in Mexico would guarantee its quality.^[14] Liquor companies in the United States said that Mexico just wanted to create bottling jobs in their own country.^[14] Liquor companies in the United States also claimed this rule would violate international trade agreements and was in discord with usual exporting practices worldwide.^[15] The proposal might have resulted in the loss of jobs at plants in California, Arkansas, Missouri, and Kentucky, because Mexican tequila exported in bulk to the United States is bottled in those plants.^[15] On January 17, 2006, the United States and Mexico signed an agreement allowing the continued bulk import of tequila into the United States.^[15][16][17] The agreement also created a "tequila bottlers registry" to identify approved bottlers of tequila and created an agency to monitor the registry.^[15]

  NOM

The NOM applies to all processes and activities related to the supply of agave, production, bottling, marketing, information and business practices linked to the distilled alcoholic beverage known as Tequila. Tequila must be produced using Agave of the species Tequilana Weber Blue variety, grown in the federal states and municipalities indicated in the Declaration. Furthermore, the NOM establishes the technical specifications and legal requirements for the protection of the Appellation of Origin of "Tequila," in accordance with the current General Declaration of Protection of the Appellation of Origin of "Tequila," the Law, the Industrial Property Law, the Federal Consumer Protection Law and other related legal provisions.^[3]
All authentic, regulated Tequilas will have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993 and the later update NOM-006-SCFI-1994 and the most recent revision in late 2005, NOM-006-SCFI-2005.
The number after NOM is the distillery number, assigned by the government. NOM does not indicate the location of the distillery, merely the parent company or - in the case where a company leases space in a plant - the physical plant where the tequila was manufactured.

  TMA

For more detail on TMA, see the entry in Agave tequilana

TMA ("tristeza y muerte de agave") is a blight that has reduced the production of the agave grown to produce tequila. This has resulted in lower production and higher prices throughout the early 2000s, and due to the long maturation of the plant, will likely continue to affect prices for years to come.^[18]

  Production

Production of tequila and agave in 2008. Dark green for tequila and light green for agave

Harvesting the agave plant remains a manual effort, unchanged by modern farming technologies, and stretching back hundreds of years. The agave is planted, tended, and harvested by hand.^[19] The men who harvest it, the "jimadores", possess generations of knowledge about the plants and the ways in which they need to be harvested.^[19] The jimadores must be able to work swiftly in the tight rows, pull out the hijuelos (Agave offspring) without damaging the mother plant, clear the piñas (Spanish for pineapples), and decide when each plant is ready to be harvested . Too soon and there are not enough sugars, too late and the plant will have used its sugars to grow a quiote (20–40 foot high stem), with seeds on the top that are then scattered by the wind. The piñas, weighing 40 to 70 pounds, are cut away with a special knife called a coa.^[20] They are then shredded, their juices pressed out and put into fermentation tanks and vats. Some tequila companies still use the traditional method (artisanal) in which the piñas are crushed with a Tahona (stone wheel). The musto, (Agave juice, and sometimes the fiber) is then allowed to ferment in either wood or stainless steel vats for several days to convert the sugars into alcohol. Each company keeps its own yeast a closely guarded secret.^[19] The fermented product is then distilled once to produce what is called "ordinario", a cloudy or milky liquid, and then distilled for a second time to produce a clear, silver Tequila. Some distilleries distill the product again to produce a triple distilled product. However, true tequila experts consider triple distilling of tequila flawed and believe that it removes too many flavor elements from the liquid. From there the Tequila is diluted and bottled as a "silver Tequila", or it is pumped into barrels to begin the aging process.
Usually, there is a clear difference in taste between tequila that is made from lowland and highland agave plants. Agave plants that are grown in the highlands often have more sweet fruit flavor, but also more vegetal notes due to the growing process. The distinction has become blurred recently due to the agave shortage that arose in 1999-2000. Since then, many of the larger lowland producers have rented property in the highlands and relied on agave from both areas to produce their tequila.
Nevertheless, most agave plants are grown on west-facing slopes, allowing them to receive the most amount of sunlight throughout the day. These plants are taller, wider, and juicier. Agave grown in the lowlands have more earthy, fiberish flavors, and are typically on the smaller side.^{[citation needed]}

  Types

There are two basic categories of tequila: mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. Mixtos use both glucose and fructose sugars.
With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).
Tequila is usually bottled in one of five categories:^[7]

• Blanco ("white") or plata ("silver"): white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels;
• Joven ("young") or oro ("gold"): is silver tequila with caramel or food coloring added. Examples are Jose Cuervo Gold or Sauza Gold
• Reposado ("rested"): aged a minimum of two months, but less than a year in oak barrels;
• Añejo ("aged" or "vintage"): aged a minimum of one year, but less than three years in oak barrels;
• Extra Añejo ("extra aged" or "ultra aged"): aged a minimum of three years in oak barrels. This category was established in March 2006.

  Aging process

  

Tequila being rested or aged in oak barrels

Reposado may be rested in oak barrels or casks as large as 20,000 litres, allowing for richer and more complex flavors. The preferred oak comes from US, France or Canada, and is usually white oak. Some companies char the wood to impart a smoky flavor, or use barrels that were previously used with different kinds of alcohol (e.g. whiskey, scotch, or wine). Some reposados can also be aged in new wood barrels to achieve the same woody flavor and smoothness, but in less time.^[21]
Añejos are often rested in barrels that have been previously used to rest reposados. The barrels cannot be more than 600 liters, and most are in the 200-liter range. Many of the barrels used are from whiskey or bourbon distilleries in America, France, or Canada, and Jack Daniels barrels are especially popular.^[22] This treatment creates many of the aspects of the dark color and more complex flavors of the añejo tequila. After aging of at least one year, the añejo can be removed from the wood barrels and placed in stainless steel tanks to reduce the amount of evaporation that can occur in the barrels.^[21]

  The worm

It is a common misconception that some tequilas contain a "worm" in the bottle. Only certain mezcals, usually from the state of Oaxaca, are ever sold con gusano, and that only began as a marketing gimmick in the 1940s. The worm is actually the larval form of the moth Hypopta agavis, which lives on the agave plant. Finding one in the plant during processing indicates an infestation and, correspondingly, a lower quality product. However this misconception continues, and even with all the effort and marketing to represent tequila as a premium liquor—similar to the way Cognac is viewed in relation to other brandies—there are some opportunist producers for the shooters-and-fun market who blur these boundaries.^[23][24]

  Brands

There are many brands of tequila; the Consejo Regulador del Tequila (Tequila Regulatory Council) reports 901 registered brands from 128 producers for the year 2008.^[25]

  Ways to drink

See also: List of cocktails with tequila

In Mexico, tequila is often drunk straight. It is popular in some regions to drink fine tequila with a side of sangrita—a sweet, sour and spicy drink typically made from orange juice, grenadine (or tomato juice) and hot chillies. Equal-sized shots of tequila and sangrita are sipped alternately, without salt or lime.^[26]. Another popular drink in Mexico is the "bandera" (or Flag, in Spanish), named after the Flag of Mexico, it consists of three shot glasses, filled with lime juice (for the green), white tequila, and sangrita (for the red) they can be sipped or drunk straight.
Outside Mexico, a single shot of tequila is often served with salt and a slice of lime. This is called "tequila cruda" and is sometimes referred to as "training wheels", "lick-sip-suck", or "lick-shoot-suck" (referring to the way in which the combination of ingredients is imbibed). The drinker moistens the back of their hand below the index finger (usually by licking) and pours on the salt. Then the salt is licked off the hand, the tequila is then drunk and the fruit slice is quickly bitten. It is common for groups of drinkers to do this simultaneously. Drinking tequila in this way is often erroneously called a Tequila Slammer (which is in fact a mix of tequila and carbonated drink). Though the traditional Mexican shot is straight tequila, lime is the fruit of choice when a chaser must be used.^[27] It is believed that the salt lessens the "burn" of the tequila and the sour fruit balances and enhances the flavor. In Germany and some other countries, tequila oro (gold) is often consumed with cinnamon before and slices of orange after, while tequila blanco (silver) is consumed with salt and lime. Finally, as with other popular liquors, there exist a number of shot-related drinking games and "stunt" drinks such as body shots.
It should be noted that many of the higher-quality, 100% agave tequilas do not impart significant alcohol burn, and drinking them with salt and lime is likely to remove much of the flavor. These tequilas are usually drunk from a snifter glass, instead of a shot glass, and savoured, instead of quickly gulped.^{[citation needed]}

  Tequila glasses

A margarita glass

When served neat (without any additional ingredients), tequila is most often served in a narrow shot glass called a caballito ("Little Horse" in Spanish),^[28] but can often be found in anything from a snifter to a tumbler.
The Consejo Regulador del Tequila (Tequila Regulatory Council) approved an "official tequila glass" in 2002 called the Ouverture Tequila glass, made by Riedel.^[29]
The margarita glass, rimmed with salt, sugar, or plain, is a staple for the entire tequila/fruit mixed drink genre, including the margarita itself.

  Other drinks

There is an almost endless variety of drinks that involve tequila, relying only on the imagination of the preparer. As with most of the hard liquors, there is a martini variant that involves tequila as well as a large number of tequila drinks made by adding a fruit juice such as the Tequila Sunrise and Matador. Sodas and other carbonated drinks are a common mixer, as in the Tequila Slammer.
In the United States, National Tequila Day is July 24.
SAGATIBA

Cachaca (pron. "KA SHA SA") is made from sugarcane juice. It's the most popular alcoholic beverage in Brazil. It is similar to rum, however made from sugarcane juice as opposed to molasses. It does come in both dark and clear varieties, and is aged in one of various wooden barrels like chestnut, umburana, jequitiba, ipe, grapia, balsam wood, almond, jatoba, guanandi, brazilwood, cabreuva, tibirica, garapeira, cherry, and oak. As of today, there are more than 4000 brands of Cachaca in the Brazilian market.

Campari

Campari is an Italian drink developed by Gaspare Campari in 1860. It is made by steeping a secret mixture of herbs in alcoholic spirits, creating a strongly flavored and very alcoholic beverage. It is in the family of drinks known as bitters, because they feature herbs and bark which lend a distinctly bitter flavor to the beverage. Originally, bitters were developed for use as health tonics, and were often made with infusions of aromatic herbs so that they had a distinctive aroma and taste which made consumers feel like they were drinking a healthy beverage. Like other bitters, Campari has a strong aroma and a characteristic flavor which some consumers find overwhelming when consumed straight. For this reason, Campari is often mixed to create Campari Soda or other cocktails.There are a number of ways to serve Campari. One of the most traditional is as an aperitif, a small drink served before a meal. Aperitifs are typically offered when guests are still milling, and signal that it is appropriate to begin consuming hors d'oeuvres and other appetizers. In this instance, Campari will be served in very small glasses, so that guests have a small sip of the beverage. The bitter flavor of Campari complements many appetizers, making it highly popular for this usage.

A number of cocktails also call specifically for Campari, such as a Negroni. A Negroni uses gin, sweet vermouth, Campari, and a twist of lemon. Campari is used in cocktails both for the distinctive flavor and the rich red color. Bartenders who like to experiment with their drinks sometimes enjoy playing with Campari, as it can add a fiery kick to a variety of drinks. Campari also appears in some iced desserts, such as sorbet. Alcohol is added to frozen desserts to change their freezing point, creating a different texture. Campari also has an impact on flavor and color, and is used judiciously.

Myer’s Dark

Myers's Rum is a brand of Jamaican dark rum produced by Diageo PLC.Named after brand founder Fred L Myers, the molasses-derived blend of up to nine rums has been produced since 1879.The dark rum is commonly used in mixed drinks. It is also a common cooking ingredient in a variety of both sweet and savory recipes.Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Rum requires a minimum of two years aging, and dark rum such as Myers's is a blend of rums which can be aged upwards of 50 years. However, the amount of substantially aged rum in a blend is almost always very small.

Grand Marnier

Grand Marnier is a triple sec liqueur invented in 1880 and still produced by the same family in France. The company boasts that it is the most exported liqueur in France, as well as being the first liqueur exported from that country. It is sold in over 150 countries and used in a wide range of drinks and desserts.Triple secs are liqueurs that are distilled, and then have orange peel left in them to macerate and flavor the alcohol. The first triple sec, Cointreau, was created in France in 1849, and a number of imitators followed. Without a doubt, the most popular of these was Grand Marnier, created by Alexandre Marnier-Lapostolle some 30 years later. Oranges at the time were a rare and exotic fruit, and by blending them with high-quality brandies, Marnier-Lapostolle was able to create an enduring legacy.The brandy used in all but the lowest grade of Grand Marnier comes from the region of Cognac in France, a place well regarded for its fine liquors. The quality of Cognac used in Grand Marnier depends on the type of Grand Marnier, and ranges from lower-end Cognacs to extremely high-grade 50-year-old Cognac. The lowest grade of Grand Marnier is known as Yellow Label, or Cordon Jaune, and is not usually available for sale in the United States. This Grand Marnier is not made from Cognac, unlike all other varieties, but is instead made from common grain alcohol. It is rarely used as a drinking alcohol, and is instead used in cooking, such as in the preparation of Crêpes Suzette.The most common grade of Grand Marnier, and that which most people are acquainted with, is known as Red Label, or Cordon Rouge. Cordon Rouge Grand Marnier is made from Cognac, using essentially the same technique as the original Grand Marnier in 1880. Cordon Rouge is often used in cooking, but may also be enjoyed in various mixed drinks or by it. The next level of Grand Marnier is the Centennial Edition, or Cuvé du Centenaire, which is made using the same technique as the Red Label, but substituting 25-year-old Cognac for the normal Cognac used. This type of Grand Marnier costs nearly 200 US dollars (USD) per bottle and is meant to be drunk on its own. At the top of the heap is the Grand Marnier 150, a blend of Grand Marnier made using the highest-quality 50-year-old Cognac. It costs in excess of 200 USD per bottle and is often very difficult to find – indeed, an advertising campaign for it used the line: "Hard to find, impossible to pronounce, and prohibitively expensive."

Cognac V.S.O.P

Cognac named after the town of Cognac in France, is the most famous variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.According to French Law, to bear the name Cognac, the production methods for the distilled brandy must meet defined legal requirements, ensuring strict conformity with a 300-year old production process. It must be made from at least 90% Ugni Blanc, Folle Blanche or Colombard grapes; of these, Ugni Blanc, known locally as Saint-Emilion, is the most widely-used variety today. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Most cognacs are aged considerably longer than the minimum legal requirement of two years, because cognac matures in the same way as whiskies and wine when aged in a barrel.Fine, aged cognac is appreciated and collected by connoisseurs in much the same way as fine French wines and old Irish and Scottish whiskies.The official quality grades of cognac are, according to the BNIC (Bureau National Interprofessionnel du Cognac):

• VS Very Special, or ✯✯✯ (three stars) where the youngest brandy is stored at least two years in cask.
• VSOP Very Special (less commonly, but officially according to the BNIC, 'Superior') Old Pale, where the youngest brandy is stored at least four years in a cask, but the average wood age is much older.
• XO Extra Old, where the youngest brandy is stored at least six, but average upwards of 20 years. On April 1, 2016, the minimum storage age of the youngest brandy used in a XO blend will be set to ten years.^[4]In addition the following can be mentioned:

• Napoleon Although the BNIC states this grade is equal to XO in terms of minimum age, it is generally marketed in-between VSOP and XO in the product range offered by the producers.
• Extra A minimum of 6 years of age, this grade is usually older than a Napoleon or an XO.
• Vieux Is another grade between the official grades of VSOP and XO.
• Vieille Réserve Is, like the Hors d´Âge, a grade beyond XO.
• Hors d'âge The BNIC states that also this grade is equal to XO, but in practice the term is used by producers to market a high quality product beyond the official age scale. Hence the name "Hors d'âge" (beyond age).
•  

Martini & Rossi

Martini & Rossi is an Italian multinational alcoholic beverage company primarily associated with the Martini brand of vermouth and also with sparkling wine (for example, Asti Spumante). It also produces the French vermouth, Noilly Prat. Vermouth

Vermouth is made from four ingredients: wine, botanicals, sugar and alcohol.

• Martini Rosso — 1863
• Martini Bianco — 1910
• Martini Extra Dry — This was launched on New Year's Day 1900.^[2]
• Martini Rosato
• Martini D’Oro — 1998
• Martini Fiero
• Noilly Prat, a French vermouth owned by the company

  Sparkling wine

Their sparkling wines are all from northern Italy, and are sold under the Martini & Rossi brand:

• Martini & Rossi Asti Spumante (75cl and blue 25cl bottles) from Piedmont
• Martini & Rossi Prosecco (75cl bottles) from Veneto

Lillet

Lillet is an aperitif wine; a type of drink traditionally enjoyed before a meal, often with appetizers. It originated in 1887 in the Bordeaux region of France, where it is still made today. The Lillet brothers, Paul and Raymond, distillers and merchants of fine spirits, soda, and candies, created the drink. Lillet has earned a number of awards throughout the years, and today, it is enjoyed around the world.

Lillet has changed somewhat over the years. While it was once a bitter tonic drink called Kina Lillet, the quinine content has been reduced. There are now two types of Lillet - Lillet Blanc and Lillet Rouge. Lillet was one of the first tonic wines, which became very popular around the turn of the 20th century. The Kina in the original name of the drink refers to the plant that yields quinine, a drug used to treat malaria. Tonic drinks were touted as good for the health, and the ban against absinthe in 1915 contributed to the popularity of drinks like Lillet.
In the 1950s and 60s, the golden age of cocktails, Lillet became the centerpiece of a number of drinks. It gained popularity in the upscale bars and restaurants of New York City, where it was sometimes served flambé. It was also popularly served with gin in England.
Lillet Rouge, made with red wine, appeared on the market in 1962. In 1986, Lillet was updated to suit modern tastes. Along with a reduced amount of quinine, the "new Lillet" features a smoother, less syrupy taste. There are a number of options when serving Lillet. Both Lillet Blanc and Lillet Rouge can be served plain over ice or as the main ingredient in a number of cocktails. Lillet Blanc can be used in a Martini with gin and vodka and a lemon peel garnish; this drink, called a Vesper, was invented by the character James Bond in Ian Fleming's 1953 novel Casino Royale and originally contained Kina Lillet. Lillet cocktails are traditionally garnished with an orange twist.
Triple Sec
Triple sec is a liqueur made from the dried peels of Curaçao oranges. The term “triple sec” is used to describe any generic beverage made from Curaçao oranges, and technically specialty beverages like Cointreau, Curaçao, and Grand Marnier are all simply forms of triple sec. Many liquor stores and major markets carry generic triple sec, along with fancier branded versions of this liqueur, and it is a common staple in most bars as well.
To make this liqueur, producers need dried skins of Curaçao oranges, oranges unique to the island of Curaçao in the Caribbean. The history of the Curaçao orange begins in Spain, where orange farmers selectively bred oranges to produce the famously sweet Valencia Orange. When Spanish settlers moved to Curaçao, they brought some of their favorite oranges with them, and discovered to their chagrin that the fruit turned out extremely bitter in the climate and soil conditions of the island.

The oranges were allowed to run wild on the island, since no one could come up with a use for them. In the mid 1800s, however, someone seized upon the idea of marinating the dried skins of Curaçao oranges in alcohol and then distilling the results to create a liqueur. The result was an early form of triple sec, which in turn generated a demand for the once-useless bitter oranges of Curaçao. Today, demand is so high that many distilleries use bitter orange peels from other varieties of orange to make triple sec, with Curaçao liqueur being the only version of triple sec which is certifiably made with Curaçao oranges.

Classically, the orange peels are steeped for 24 hours in a plain alcohol before being distilled three times to make an extremely concentrated liqueur. Sugar is often added to triple sec to cut the bitterness of the oranges, and the clear beverage may be colored to make it more visually interesting. Some producers also add other spices and flavorings to their triple sec.
The quality of this orange-flavored beverage varies considerably. Some brands are good enough to drink on their own as aperitifs or digestifs, while others are more suitable for mixing with other drinks. Triple sec is an ingredient in a broad array of mixed drinks, and it is also sometimes used in cooking to flavor various foods. Triple sec-soaked cakes, for example, are a not uncommon sight during the holidays in some regions of the world.
Cointreau
Cointreau (pronounced [kwan'-tro]) is a brand of triple sec liqueur, and is produced in Saint-Barthélemy-d'Anjou, a suburb of Angers, France. Cointreau sources its bitter oranges from all over the world, usually Spain, Brazil and Saint-Raphaël, Haiti.^[1][2]
In addition to being imbibed as an apéritif, Cointreau is sometimes used as a digestif. Cointreau is considered to be either a premium brand triple sec or a unique category of liqueur. With a 40% alcohol content, Cointreau is strong for triple sec, which usually has an alcohol content of between 15 and 40 percent.^[ Cointreau Distillery was set up in 1849 by Adolphe Cointreau, a confectioner, and his brother Edouard-Jean Cointreau from Angers. Their first success was with the cherry liqueur, guignolet, but it was when they concocted a blend of sweet and bitter orange peels and pure alcohol from sugar beets that the success of the enterprise was definitively confirmed.^[1] In 1875, the first bottles of Cointreau were sold. It is now estimated that thirteen million bottles are sold each year, in more than 150 countries. Ninety-five percent of production is exported.^[1] The company is still owned and run by the Cointreau family, although a notable descendant, André J. Cointreau, left the company to run the famed Paris-based Le Cordon Bleu culinary school in the 1980s.
The production methods and recipe are a family secret, but tours of the distillery are open to the public. Photography is restricted in many areas to protect the production process from being copied.
Ex Avirex LTD., nowadays Cockpit USA, issued in the 1990s an A-2 limited edition leather flight jacket featuring Cointreau Original Margarita noseart on the back of the jacket. In early 2008, burlesque entertainer Dita Von Teese became the new face of Cointreau's "Be Cointreauversial" advertising and marketing campaign, an arrangement slated to continue through 2010.^[3] In addition to being consumed neat (or often on ice), Cointreau is used in cocktails including the Sangria, Margarita, Cosmopolitan, White Lady and Sidecar.^[4] Cointreau has performed consistently well at international spirit ratings competitions. For instance, it received double gold ratings at the 2007 and 2008 San Francisco World Spirits Competition. It received gold medals at the prior two years' competitions.^[5]
Curacao
Curaçao liqueur is a liqueur which is traditionally produced on the island of Curaçao in the Caribbean. In addition to being produced on Curaçao, this liqueur is also made in some other regions of the world, and you can even make it at home, should you so desire. Curaçao liqueur is used in a variety of mixed drinks, perhaps most notably the Blue Hawaiian and it tends to be included in drinks with a tropical or exotic theme.
The history of Curaçao liqueur is quite interesting. When the Spanish colonized the Caribbean, they brought along a number of European plants to cultivate, including Spain's famous Valencia oranges. However, the oranges did not grow as expected in the Caribbean, turning sharply bitter. Farmers abandoned the oranges, allowing them to run wild, but in the 19th century, adventurous cooks realized that the peels had an intensely flavorful aromatic oil which could perhaps be used in cooking.
The Senior family decided to make a liqueur with the peels of the Valencia oranges, known as larahas on Curaçao to differentiate them from their Spanish relatives, and Curaçao liqueur was born. The popularity of the liqueur led other producers to follow suit, marketing their own versions, not all of which are made with lahara peels. Connoisseurs believe that the best Curaçao liqueur comes from distillers on Curaçao, using lahara peels to made the traditional version of this beverage.
Curaçao liqueur is made by steeping the dried laraha peels in a still, along with other spices and some sugar. After a set steeping period, the liqueur is allowed to settle to remove sediment, and then bottled. Curaçao liqueur is clear when it is first produced, but many producers add colorings. Blue Curaçao is a famous variant on the traditional drink, and it may also be colored orange, green, red, or yellow. The liqueur has a pronounced orange flavor and a hint of bitterness which is tempered by the sugar.

To make Curaçao liqueur at home, dried lahara peels can be steeped in vodka along with whole cloves, cinnamon sticks, coriander seeds, and sugar. The liqueur should be allowed to steep in a cool, dry place for around five weeks before been strained and then allowed to sit so that the sediment will settle to the bottom. After the settling, the Curaçao liqueur can be carefully poured into a fresh bottle and then used as desired.

Orgeat
Orgeat  syrup is a sweet syrup made from almonds, sugar and rose water or orange-flower water. It was, however, originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails, perhaps the most famous of which is the Mai Tai.
The word "orgeat" [orˈʒa] is derived from the Latin hordeata "made with barley" through the French, where barley is called orge. The Spanish word horchata has the same origin, though today the two drinks have little else in common.
In Suriname, there is a drink called orgeade, which is a similar syrup made of sugar and almonds.
In Italy, there is a drink called orzata, which is a syrup made of benzoin resin. It only contains some bitter almond's flavors.
In Tunisia, it is called "rozata" and is usually served chilled in wedding and engagement parties as a symbol of joy and purity because of its white colour and its fresh (flowery) flavor.
On the Greek island of Nisyros, a similar drink is known as soumada.
Malibu
Malibu Rum is a rum made in Barbados with natural coconut extract. The alcohol content by volume is 21.0% (42 proof). The brand is owned by Pernod Ricard. The product was originally made from fruit spirits, flavored with rum and coconut flavoring in Curaçao. Originally, the product was used to simplify the making of Piña Coladas by bartenders. When the product took off production was then moved to Jamaica, and the quality of the ingredients used were improved. The brand was sold by Diageo to Allied Domecq for £560m ($800m) in 2002 and later to Pernod Ricard.^[1] The first variation of the rum was Malibu Lime which was only sold in Jamaica and night clubs in France. Despite having some success in Jamaica, it did not take off in France and was discontinued in July 2003. Currently on the market there are variations on the original flavour, such as Malibu Mango Rum, Malibu Passion Fruit Rum, Malibu Pineapple Rum, Malibu Tropical Banana Rum and recently Malibu Island Melon Rum. Malibu and its variations can be drunk neat, on the rocks, with milk, or more commonly, with a fruit-based mixer or a carbonated soft drink such as Coca Cola or Pub Squash, in which case the drink is renamed Jamaican Lemonade. Malibu Coconut is mixed with pineapple juice and Bacardi 151 to make a Caribou Lou. A Surfer on Acid is made using equal parts of Jägermeister, Malibu Rum, and pineapple juice.
Although the bottle for the coconut-flavored rum is opaque white, the drink is colourless and slightly more viscous than regular rum.

Bartender

 

A bartender

A bartender (also barkeeper, barkeep, barman, barmaid, or tapster, among other names) is a person that serves beverages behind a bar in a bar, pub, tavern, or similar establishment. This typically includes alcoholic beverages of some kind, such as beer, wine and cocktails, as well as soft drinks or other non-alcoholic beverages. A bartender, in short, "tends the bar". A bartender may own the bar or may be an employee. The term barkeeper may carry a connotation of being the bar's owner.
In addition to their core beverage-serving responsibility, bartenders also:

• take payment from customers (and sometimes the wait staff)
• maintain the liquor, cocktail garnishes, glassware and other supplies or inventory for the bar (though some establishments have barbacks who help with these duties)

In establishments where cocktails are served, bartenders are expected to be able to mix hundreds to thousands of different drinks.^[1]
A mixologist is bartender or other person who specializes in the creation of cocktail recipes. The term usually implies special expertise and professionalism.

Five bartenders in Toronto, Canada in 1911

Bartenders also usually serve as the public image of the bar they tend, contributing to as well as reflecting the atmosphere of the bar. In some establishments focused strictly on the food, this can mean the bartender is all but invisible. On the other extreme, some establishments make the bartender part of the entertainment, expected perhaps to engage in flair bartending or other forms of entertainment, such as those exemplified in the films Cocktail and Coyote Ugly. Some bars might be known for bartenders who serve the drinks and otherwise leave a patron alone, while others want their bartenders to be good listeners and offer counseling (or a "shoulder to cry on") as required. Good bartenders help provide a steady clientele by remembering the favored drinks of regulars, having recommendations on hand for local nightlife beyond the bar, or other unofficial duties. They are sometimes called upon for answers to a wide variety of questions on topics such as sports trivia, directions, or the marital status of other patrons.
In regions where tipping is the norm, bartenders depend on tips for most of their income. Bartenders are also usually responsible for confirming that customers are of the legal drinking age before serving them alcohol.

United Kingdom

A student in the UK working as a barmaid

In the United Kingdom, bar work is not generally regarded as a long-term profession, but more often as a second occupation, or transitional work for students to gain customer experience or to save money for university fees. As such, it lacks traditional employment protections and therefore has a high turnover.^[2]
The high turnover of staff due to low wages and poor employee benefits results in a shortage of skilled bartenders. Whereas a career bartender would know drinks recipes, serving techniques, alcohol contents, correct gas mixes, licencing law and often share cordial relationships with frequent customers (known as "regulars" in some parts of the world.), short term staff lack these skill sets. Some pubs and bars prefer more experienced staff, although chains tend to accept inexperienced staff subsequent to in-house training.

United States

Bar in the Toll Gate Saloon, Black Hawk, Colorado (probably 1897)

In some states, bartenders are required to obtain certification as a condition of employment.^{[citation needed]}
The Bureau of Labor Statistics maintains and publishes extensive data on occupations in the United States, including that of bartender. It publishes a detailed description of the bartender's typical duties^[1] and employment and earning statistics by those so employed.^[3]

Bar equipment

Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable.

Here's a list of the equipment you'll need, as well as a short description or tip to help guide you.

Can Opener
Useful for opening cans of fruit and syrup.

Corkscrew
For opening wine and champagne bottles.

Cloths
For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.

Bottle Opener
For opening screw top bottles.

Bottle Sealers
For keeping liquors and other bottle contents fresh.

Cocktail Shaker
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers availablemostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors.

Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.

Grater
To grate spices like nutmeg and others.

Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and Scoops
Use these to add ice to drinks. Never handle ice with your hands, it's not only unhygienic, but the heat from your hand will begin to melt the ice. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and glass in your ice.

Jigger
A measurement tool.

Juice Squeezer/Extractor
Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing.

Bar Spoon
A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.

Measuring Cups
Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities.

Mixing Glass
Useful for long drinks where it is required to mix the ingredients without shaking.

Sharp Knife
For cutting fruit and garnishes.

Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

Bar stock

There is of course no 'initial fix' to a fully stocked bar. It is an ongoing process requiring the addition of certain liquors etc. at a time when there becomes a demand for them.

Most or all of the ingredients below are considered essential bar-stock, and should act only as a foundation to a well stocked bar.

Liquors Gin Vodka Rum (light/dark) Whiskey - Bourbon - Scotch - Rye/Canadian - Irish Cream Wine - White (dry) - Red (dry) - Champagne - Vermouth (dry/sweet) Tequila Brandy/Cognac Beer Fruit Apples Bananas Cherries Lemons Limes Oranges Pineapples Strawberries Fruit Juice Apple Cranberry Grapefruit Lemon Lime Orange Pineapple Tomato

Liqueurs Amaretto (almond) Blue Curacao (orange) Chambord (raspberry) Cointreau (orange) Creme de Banana (banana) Creme de Cacao (chocolate) Creme de Menthe (mint) Frangelico (hazelnut) Galliano (herb) Godiva (chocolate) Goldschlager (cinnamon) Grand Marnier (orange) Jagermeister (herb) Kahlua (coffee) Midori (melon) Rumple Minze (peppermint) Sambuca (anise) Schnapps (various flavors) Southern Comfort (peach) Tia Maria (coffee) Triple Sec (orange)

Mixers Angosturas Bitters Lemonade Cola Cream Eggs Ginger Ale Grenadine Ice Cream Milk Orange Bitters Sour Mix Sprite/7-Up Tea/Coffee Water - Soda - Tonic Garnishes/Other Cinnamon Ice Maraschino Cherries Nutmeg Olives (black/green) Salt/Pepper Sugar Sugar Syrup Tabasco Sauce Worcestershire Sauce

Glasses and containers

There are various types of glassware of different shapes and sizes, all serving their own purpose. Learning which drinks belong to which glass is beneficiary to both you and your customers. They receive a higher quality drink, which in turn reflects back on you and/or your establishment.

Ensure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent (not soap), rinsing them afterwards with fresh cold water and polishing them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints.

1.3.1 Spills, Breakage and Handling

1. Beer mug
2. Brandy snifter
3. Champagne flute
4. Cocktail glass
5. Coffee mug
6. Collins glass
7. Cordial glass
8. Highball glass
9. Hurricane glass
10. Margarita/coupette glass
11. Mason jar
12. Old-fashioned glass
13. Parfait glass
14. Pousse cafe glass
15. Punch bowl
16. Red wine glass
17. Sherry glass
18. Shot glass
19. Whiskey sour glass
20. White wine glass

Beer mug
The traditional beer container.
Typical Size: 16 oz.

Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.
Typical Size: 17.5 oz.

Champagne flute
This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.
Typical Size: 6 oz.

Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.
Typical Size: 4-12 oz.

Coffee mug
The traditional mug used for hot coffee.
Typical Size: 12-16 oz.

Collins glass
Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.
Typical Size: 14 oz.

Cordial glass
Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.
Typical Size: 2 oz.

Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).
Typical Size: 8-12 oz.

Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.
Typical Size: 15 oz.

Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.
Typical Size: 12 oz.

Mason jar
These large square containers are effective in keeping their contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and jam amongst other things.
Typical Size: 16 oz.

Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".
Typical Size: 8-10 oz.

Parfait glass
This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.
Typical Size: 12 oz.

Pousse-cafe glass
A narrow glass essentially used for pousse caf�s and other layered dessert drinks. It's shape increases the ease of layering ingredients.
Typical Size: 6 oz.

Punch bowl
A large demispherical bowl suitable for punches or large mixes.
Typical Size: 1-5 gal.

Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim.
Typical Size: 8 oz.

Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.
Typical Size: 2 oz.

Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.
Typical Size: 1.5 oz.

Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.
Typical Size: 5 oz.

White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim.
Typical Size: 12.5 oz.

Spills, breakage and handling

Always pay good attention to your glasses, because like your drinks, your customers will be coming into direct contact with them constantly. Here's some advice on handling glass and accidents with glass.

Breakage & Spills
It never hurts to be too cautious when handling glass. If you drop a glass, don't try to catch it, let it fall. If a glass is dropped and it breaks, wear gloves, and use a broom, dust pan or damp cloth to pick up the pieces. You should have these on stand-by.

Always be ready to clean glass breakage up, it will happen. Whenever anybody breaks a glass, make it your priority to get it cleaned up.

If you break a glass near ice, the chances are there's shattered glass in your ice. Throw away all of the ice.

If you spill or knock over a drink, try not to make a production of the situation. Your customer wants his drink, so clean the spillage up and get it to him, then forget it ever happened.

Handling
Never just push a glass to move it, always pick it up and place it where you want it. Use the stem or the base to pick glasses up, meaning you not only avoid getting fingerprints on the top of the glass, but you're given more support to carry it.

If you clank two glasses together, one will almost always break.

Glass doesn't agree to sudden changes in temperatures, therefore never add ice to a hot glass or hot liquid to a cold glass. The thermal shock may shatter the glass.

Never use glassware to scoop ice from a bucket or otherwise. Tiny glass slivers break off when pushed into ice, and the glass can shatter, leaving you with glass and blood in your ice. Use an ice scoop.

Basic techniques

Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills - from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars.

Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained.

Straining
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained.

Stirring
You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.

Muddling
To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle.

Blending
An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.

Building
When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

Layering
To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones.

Flaming
Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool.

Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.

Measurements

Unfortunately, there is no single units of measures in use world wide. This measurement conversion table was made to help you determine measurements in different units.

Using definite measures in recipes make them more difficult to create by someone who uses different measures, therefore a good bartender should always use relative measures in their recipes.

If proportional units are used, the drink creator can rest assured that where ever the drink is mixed, it tastes the same, and that should be the ultimate goal for everyone who creates mixed drinks.

Standard Units ml ounces (oz) dash 0.9 1/32 teaspoon 3.7 1/8 tablespoon 11.1 3/8 pony 29.5 1 shot 29.5 1 splash 3.7 1/8 measure (msr) 26.5 0.9 mickey 384 13 jigger 44.5 1 1/2 wine glass 119 4 split 177 6 cup 257 8 miniature (nip) 59.2 2 half pint (US) 257 8 half pint (UK) 284 9.6 tenth 378.88 12.8 pint (US) 472 16 pint (UK) 568 19.3 fifth 755.2 25.6 quart 944 32 Imperial quart 1137 38.4 half gallon (US) 1894 64 gallon (US) 3789 128

Wine and champagne   litres ounces (oz) split (1/4 btl) 0.177 6 "pint" (1/2 btl) 0.3752 12 "Quart" (1 btl) 0.739 25 magnum (2 btls) 1.478 52 jeroboam (4 btls) 2.956 104 tappit-hen 3.788 128 rehoboam (6 btls) 4.434   methuselah (8 btls) 5.912   salmanazar (12 btls) 8.868   balthazar (16 btls) 11.824   nebuchadnezzar (20 btls) 14.780   demijohn (4.9 gallons) 18.66   Metric Measurements metric system is based on tens, thus:   ml cl dl ml 1 0.1 0.01 cl 10 1 0.1 dl 100 10 1 ml = millilitre, cl = centilitre, dl = decilitre

Decoration

Decoration of a cocktail will normally consist of one or two fruit, herb or cherry garnishes that either complement the flavor of the drink, contrast with the color, or both. It is important you avoid overpowering the drink. When garnishing with a slice of fruit, be careful with the size, too thin is flimsy, while too thick can unbalance the look and even the flavor of the cocktail.

Citrus Twists
To make a citrus twist, cut a thin slice of the citrus fruit crosswise and simply twist to serve on the side of a glass or in it.

Citrus Peel Spirals
To make a spiral of citrus peel, use a parer or vegetable peeler to cut away the skin, working in a circular motion. Take care not to cut into the bitter pith.

Citrus Peel Knots
You can use strips of peel and carefully tie each strip into a knot.

Cocktail Sticks
These extremely useful wooden cocktail sticks are needed for spearing through pieces of fruit and cherries. These are not re-usable. Plastic cocktail sticks, however, are re-usable provided they are washed and boiled.

Frosting/Rimming
Margarita's and other mixed drinks often call for the rim of the glass to be coated with sugar, salt or another powdered ingredient, which is known as "frosting" or "rimming". The common method of doing this is to rub the rim of the glass with a slice of citrus fruit, and then dip the very edge of the rim into a small bowl of sugar or salt.

Maraschino Cherries
You should always have a plentiful supply of red maraschino cherries to decorate your cocktails with. These are the most widely used of decorations, as well as being available in multiple colors and flavors.

Straws
Straws are essential and go well with many cocktails. These of course, should not be re-used.

Bartending terminology

A lot of the terms and phrases listed below are standard throughout the industry. A good bartender will know his profession inside out, and the ability to understand various words related to bartending is a must.

Box
Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking.

Call Drink
A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)

Cobbler
A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs.

Chaser
A mixer that is consumed immediately after a straight shot of liquor to create a different taste.

Cocktail
Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled.

Collins
A drink akin to a sour which is served in a tall glass with soda water or seltzer water.

Cooler
A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass.

Crusta
A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.

Cup
A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl.

Daisy
An oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup.

Lace
Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink.

Eggnog
A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon.

Fix
A sour-type drink similar to the daisy, made with crushed ice in a large goblet.

Fizz
An effervescent beverage. (ie. that which is carbonated or which emits small bubbles.)

Flip
A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.

Frappé
A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice.

Grog
A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug.

Highball
Any spirit served with ice and soda water in a medium to tall glass (often a highball glass).

Julep
A drink made of bourbon, mint, sugar and crushed ice.

Lowball
A short drink made of spirits served with ice, water or soda in a small glass.

Mist
A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink.

Mulls
A sweetened and spiced heated liquor, wine or beer, served as a hot punch.

Neat
The consumption of a spirit as a straight, unaccompanied shot.

Negus
A punch-like combination containing a wine, such as port, heated with spices and sweetened.

Nip
A quarter of a bottle.

Nightcap
A wine or liquor taken before bedtime.

On The Rocks
A wine or liquor poured over ice cubes.

Pick-Me-Up
A drink designed to relieve the effects of overindulgence in alcohol.

Posset
An old british drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices.

Puff
A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice.

Punch
A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base.

Rickey
A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass.

Sangaree
A tall chilled and sweetened wine/liquor garnished with nutmeg.

Shooter
A straight shot of whiskey or other kind of spirit taken neat.

Shrub
Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled.

Sling
A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold.

Smash
A short julep made of liquor, sugar, and mint, served in a small glass.

Sour
A short drink consisting of liquor, lemon/lime juice and sugar.

Supercall
Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions.

Swizzle
A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass.

Syllabub
A beverage made from a mixture of sweetened milk/cream, wine and spices.

Toddy
A sweetened drink of liquor and hot water, often with spices and served in a tall glass.

Tot
A small amount of liquor.

Virgin
A non-alcoholic drink.

Well Drink
A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and Coke)

General rules

Many cocktails are based upon some form of basic combination of ingredients. Bartender's who remember these combinations will find it easier to learn and create drinks derived from them. (eg. Brandy Alexander is an Alexander, as below, with Brandy as the liquor)

Alexander

2 oz liquor or liqueur
2 oz white or dark creme de cacao
2 oz light cream

Shake and strain into a highball glass.

examples: Alexander The Great | Amaretto Alexander | Brandy Alexander

Collins

1 1/2 oz liquor
3 oz sour mix
1 oz club soda

Shake, strain into a collins glass, and top with club soda.

examples: Brandy Collins | Sloe Gin Collins | Tequila Collins

Cooler

1 1/2 oz liquor
fill with ginger ale/carbonated water

Serve in highball glass. Garnish with a lemon wedge.

examples: Scotch Cooler | Gin Cooler | Harvard Cooler

Fruit Daiquiri

4 parts light rum
1 part white creme de cacao
1 part appropriate fruit liqueur
fresh fruit

Blend and serve in an exotic glass with a straw.

examples: Banana Daiquiri | Peach Daiquiri | Strawberry Daiquiri

Highball

1 1/2 oz liquor
fill with ginger ale/carbonated water

Serve in a highball glass.

examples: Brandy Highball | Bourbon Highball | Cognac Highball

Rickey

1 1/2 oz liquor
fill with club soda

Serve in a highball glass. Garnish with a lime wedge.

examples: Scotch Rickey | Apple Rum Rickey | Gin Rickey

Sling

1 1/2 oz liquor
3 oz sour mix
1 oz club soda

Shake, strain into a collins glass, and top with club soda. Garnish with a cherry and orange slice.examples: Singapore Sling | Bourbon Sling | Highland Sling

Sour

1 1/2 oz liquor
3 oz sour mix

Shake and strain into a lowball glass or serve straight in a sour glass. Garnish with a cherry and orange slice.

examples: Amaretto Sour | Midori Sour | Cherry Vodka Sour

Spritzer

1 1/2 oz liquor
fill with club soda Add the liquor to a highball glass, and fill with club soda.

Hygiene and safety

A few guidelines to remember on hygiene and safety in a bar. Always be clean, tidy and diplomatic. Always rinse/wash bar equipment like cocktail shakers and strainers after use, even between drinks. Always wash and dry your hands frequently, especially after contact with citrus fruit/juices. This helps prevent hand dermititis. Look after your hands, especially your fingernails, as these are always in view. Keep fingernails short, and if using nail polish, use neutral colours. Don't smoke or drink while working behind a bar, it is considered unsanitary and in many countries is also illegal. Don't allow a champagne corks to 'pop' on removal, this is of bad taste and dangerous. Handle a glass soda siphon by the plastic or metal part only. The heat of your hand may cause the glass to shatter.

Never fill a glass to the brim.