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INTRODUCTION
GLASSWARE
Use the best glasses you can
afford-graceful, thin. Some people
favour stemmed wine glasses for all
type of mixed drinks and wine. The
stems allows you to hold it without
heating the contents with your hand,
if you hold the glass by its base, you
keep the drink completely isolated
from body heat. However tradition
suggest certain shape of glass for
certain drinks. Glasses should be kept
spotless; shining clean. They should
never be filled to the brim.
MEASUREMENTS
|
Drink |
Size |
Shape |
|
Highball (tall) |
12 Ounce |
Straight or
slightly slanted sides; for
whiskey, collin's, julep. |
|
Old Fashioned |
8-10 Ounce |
Squat, Flat
bottomed sloping sides. |
|
Liquor |
1 Ounce |
Various shapes
normally small & short stemmed |
|
White wine |
4 Ounce |
Tulip- shaped
bowl, elongated stem |
|
Red wine |
4 Ounce |
Rounded bowl,
shorter stem |
|
Brandy |
4 Ounce |
Very round bowl-
with short stem |
TYPE OF MIXED
DRINKS
The occasion often dictates the type
of drink to use - the weather, your
mood, the numbers. You can offer to
your guests :-
Cocktails Usually made
with a basic liquor plus vermouth,
bitters
and other flavours.
Always cold.
Collins Lemon or lime
juice (usually gin, rum, whisky,
brandy ),
sugar, soda water.
Cooler Long, iced,
summery rink made with basic liquor or
sherry, port or wine,
lemon, sugar and soda water, with
ice.
Flip Whole egg
,whisky or apple brandy or cognac or
rum in a blender.
Frappe' Pouring drink over
cracked ice.
Highball Spirits served with
ice, soda water, ginger ale, or colas.
Julep Fresh mint and
bourbon whiskey.
Punch Hot or cold
,usually with fruit & sugar combined
in
sprits or wine
Sling Spirits (usually
gin, rum, whiskey) poured over
ice ,dissolved
sugar, lemon juice, bitters.
Sour Spirits shaken
with lemon or lime juice, sugar
(often with white of
an egg)
Toddy Spice (cinnamon,
cloves, nutmeg, lemon peel) in a glass
with a spirit, over
which you pour hot water.
SERVING
Cocktails are usually served before
meals, but have one whenever impulse
hits you. The objective in serving
them is relaxation and enjoyment -not
to knock them out.
Stir or shake?
To achieve the proper degree of chill,
all drinks made with clear ingredients
should be stirred with ice-not shaken.
Those with fruit juices, on the
contrary, should be shaken so as to
mix the spirit and the fruit properly.
The harder the shake ,the colder and
better they will be. Cubes of ice are
best for undiluted drinks; crushed or
shaved ice when sipping a flavourful
concoction through a straw, with
straight liquer, or a mint julep. Be
sure your ice is fresh and clear.
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