The document provides information on basic cocktail mixing techniques and garnishing cocktails. It discusses methods for mixing cocktails including building, shaking, stirring and blending. It also covers classifications of cocktails based on their base spirit such as whiskey, gin, rum, etc. The document then provides recipes for classic cocktails in each base spirit category. Finally, it outlines techniques for decorating and garnishing cocktails, including preparing citrus slices and wheels, rimming glasses, and making more elaborate fruit garnishes.
The document provides recipes and instructions for various cocktails, mocktails, and alcoholic beverages. It includes over 30 drink recipes organized into sections for summer drinks, tropical drinks, martinis, bloody marys and caesars, speciality coffees and teas, and serving liquor. The drinks require various liquors, juices, syrups and are served in glasses like rocks glasses, cocktail glasses, and mugs. Preparation instructions include mixing in shakers or blenders, adding garnishes and rimming glasses.
This document provides recipes for cocktails organized by color - clear, yellow, green, blue, red, and purple. It includes 3-6 cocktail recipes under each color category, listing the ingredients and instructions for each drink. The cocktails showcase different types of liquors including vodka, gin, rum, and whiskey along with juices, liqueurs, and other mixers that contribute to the varied colors of the drinks.
The document provides recipes for 5 cocktails, listing the ingredients, measurements, type of glass, preparation method, and decoration for each. The cocktails include a blackberry vodka cocktail, gin and tonic, bourbon old fashioned, tequila apple cocktail, and rum and apple juice cocktail. Each recipe lists the specific liquors, juices, or other mixers to use along with the steps to mix and serve the drink.
This document provides a tropical cocktail menu and study created by a student for their Advanced Food and Beverage Service course. The menu includes 20 recipes for tropical cocktails along with their ingredients and preparation instructions. It also discusses pricing of the menu, presentation of cocktails, new innovations in cocktails, and compares the student's menu to an online bar menu. The abstract states the study aims to provide information on tropical cocktail menus, trends in cocktails, and a comparative analysis of menus and pricing.
This document contains recipes for 18 cocktails. Each recipe includes a list of ingredients and measurements, preparation instructions, type of glass, and decorations. The cocktails use various spirits, juices, syrups and other mixers. Preparation generally involves mixing ingredients in a cocktail shaker and pouring into the specified type of glass. Decorations include fruit slices, sugar rims, straws and parasols.
The document summarizes a cocktail seminar held at Vine Arts. It provided an overview of four cocktails - Negroni, Manhattan, French 75, and Caipiroska - demonstrating proper glassware and mixing techniques. It also discussed concepts like balance in cocktails, proper tools and techniques for shaking, stirring and citrus juice. The seminar aimed to educate participants on cocktail history as well as recipe and product knowledge for bartending.
The document provides an overview of cocktails including their history and types. It discusses how cocktails originated in the 19th century America and were first mentioned in print in 1806. The Martinez cocktail from 1862 is cited as one of the first modern cocktails. The document also outlines various cocktail components like spirits, flavors, colors and modifiers. It details different mixing techniques including shaking, stirring, blending and layering. It concludes with sections on cocktail glasses, garnishes, syrups and service.
The document provides recipes for 18 popular cocktails including Tom Collins, Sidecar, Martini, Cosmopolitan, Planter's Punch, Black Russian, Bloody Mary, Irish Coffee, Kamikaze, Margarita, Old Fashioned, Long Island Iced Tea, Pinacolada, Tequila Sunrise, Blue Lagoon, Gimlet, White Lady, and Dry Martini. Each recipe lists the ingredients and measurements needed as well as instructions for mixing and garnishing the drink.
The document provides recipes and instructions for various cocktails, mocktails, and alcoholic beverages. It includes over 30 drink recipes organized into sections for summer drinks, tropical drinks, martinis, bloody marys and caesars, speciality coffees and teas, and serving liquor. The drinks require various liquors, juices, syrups and are served in glasses like rocks glasses, cocktail glasses, and mugs. Preparation instructions include mixing in shakers or blenders, adding garnishes and rimming glasses.
This document provides recipes for cocktails organized by color - clear, yellow, green, blue, red, and purple. It includes 3-6 cocktail recipes under each color category, listing the ingredients and instructions for each drink. The cocktails showcase different types of liquors including vodka, gin, rum, and whiskey along with juices, liqueurs, and other mixers that contribute to the varied colors of the drinks.
The document provides recipes for 5 cocktails, listing the ingredients, measurements, type of glass, preparation method, and decoration for each. The cocktails include a blackberry vodka cocktail, gin and tonic, bourbon old fashioned, tequila apple cocktail, and rum and apple juice cocktail. Each recipe lists the specific liquors, juices, or other mixers to use along with the steps to mix and serve the drink.
This document provides a tropical cocktail menu and study created by a student for their Advanced Food and Beverage Service course. The menu includes 20 recipes for tropical cocktails along with their ingredients and preparation instructions. It also discusses pricing of the menu, presentation of cocktails, new innovations in cocktails, and compares the student's menu to an online bar menu. The abstract states the study aims to provide information on tropical cocktail menus, trends in cocktails, and a comparative analysis of menus and pricing.
This document contains recipes for 18 cocktails. Each recipe includes a list of ingredients and measurements, preparation instructions, type of glass, and decorations. The cocktails use various spirits, juices, syrups and other mixers. Preparation generally involves mixing ingredients in a cocktail shaker and pouring into the specified type of glass. Decorations include fruit slices, sugar rims, straws and parasols.
The document summarizes a cocktail seminar held at Vine Arts. It provided an overview of four cocktails - Negroni, Manhattan, French 75, and Caipiroska - demonstrating proper glassware and mixing techniques. It also discussed concepts like balance in cocktails, proper tools and techniques for shaking, stirring and citrus juice. The seminar aimed to educate participants on cocktail history as well as recipe and product knowledge for bartending.
The document provides an overview of cocktails including their history and types. It discusses how cocktails originated in the 19th century America and were first mentioned in print in 1806. The Martinez cocktail from 1862 is cited as one of the first modern cocktails. The document also outlines various cocktail components like spirits, flavors, colors and modifiers. It details different mixing techniques including shaking, stirring, blending and layering. It concludes with sections on cocktail glasses, garnishes, syrups and service.
The document provides recipes for 18 popular cocktails including Tom Collins, Sidecar, Martini, Cosmopolitan, Planter's Punch, Black Russian, Bloody Mary, Irish Coffee, Kamikaze, Margarita, Old Fashioned, Long Island Iced Tea, Pinacolada, Tequila Sunrise, Blue Lagoon, Gimlet, White Lady, and Dry Martini. Each recipe lists the ingredients and measurements needed as well as instructions for mixing and garnishing the drink.
Cocktail garnishing provides decorative elements that enhance mixed drinks. Common garnishes include fruit slices and citrus twists, with rum drinks often featuring tropical fruits and tequila featuring limes. Proper tools and preparation are required to make various garnishes like wheels, wedges, spirals and rimming the glass. More elaborate garnishes combine fruits on toothpicks or use chocolate-dipped strawberries. The garnish should complement the drink flavors and can be prepared before or sprinkled on after mixing the cocktail.
F& B (Alcoholic and Non Alcoholic Beverage)Divya Khanduri
Alcoholic and Non Alcoholic Beverage Whisky and Cocktails made from it and Cold Drinks and Mocktails made from it.Accompaniment goes with Both Beverage.
The document provides information on various cocktails categorized by their base spirit. It defines cocktails and describes common methods of preparation like building, stirring, shaking and blending. It then lists the main classifications of cocktails such as whiskey, gin, rum, vodka, brandy and tequila based cocktails. For each category, it provides the recipes for 6-7 classic cocktails including ingredients, measurements, glassware and garnish. The recipes include well known cocktails like Old Fashioned, Mojito, Martini, Daiquiri, Moscow Mule and Margarita among others.
This document provides definitions and recipes for various cocktails. It begins by defining a cocktail as a mixture of one or more alcoholic beverages blended with one or more non-alcoholic beverages and served with garnish. It then classifies cocktails based on their base spirit such as tequila, whiskey, gin, vodka, rum, brandy or liqueur. The remainder of the document provides recipes for 26 specific cocktails, listing their ingredients, glassware and garnish.
This document provides recipes for 14 cocktails. Each recipe includes measurements for ingredients, preparation instructions, and decoration suggestions. The cocktails use spirits like rum, tequila and whiskey along with mixers like juices, liqueurs and sodas. Preparation typically involves mixing ingredients in a shaker with ice and straining into a glass. Decorations range from fruit slices to sugar rims to sprinkles of cocoa powder.
This document provides information on cocktails and mocktails, including their objectives, elements, types, and methods of mixing. It discusses the three main elements of cocktails as the base liquor, modifier, and mixer. It classifies cocktails into international, tropical, classic, shooters, and mocktails (non-alcoholic). Various types of cocktails are defined such as ades, bucks, cobblers, coolers, daisies, fizzes, fixes, flips, highballs, juleps, punches, possets, slings, and smashes. Four methods of mixing drinks are outlined: shake and strain, stir and strain, build over ice, and blend. The
- Bloody Mary was invented in the 1920s by Fernand Petiot at Harry's New York Bar in Paris using equal parts vodka and tomato juice. He later added other ingredients like Worcestershire sauce and Tabasco sauce when working at a bar in New York.
- The drink was named "Bloody Mary" because it reminded someone of a drink called the "Bucket of Blood" from a bar in Chicago called Mary's.
This document provides guidelines for bar design, equipment, supplies, and terms. It recommends that the ideal distance between the back bar counter and cupboard is 100-110 cm. It lists essential bar equipment like shakers, strainers, spoons, and lists basic supplies needed like spirits, beers, wines, juices and garnishes. It also defines common bar terms used for drink preparation techniques.
The document provides recipes for 4 cocktails to try in 2015 according to Campbell Station Wine & Spirits. It includes recipes for a Blood Orange Prosecco Float using blood orange sorbet and prosecco, a Sunset Prosecco Float made with orange liqueur, honey, strawberries and champagne, a Grand Champagne Cocktail with gin, lemon juice, sugar and club soda, and a Mojito using mint leaves, lime, sugar, rum and club soda. It concludes by advertising Campbell Station Wine & Spirits and their month-long sale in January 2015.
An international cocktail is recognized worldwide. The document describes making a Mojito, a cocktail that originated in Cuba. It has 5 main ingredients: lime juice, fresh mint leaves, sugar, white Cuban rum, and club soda. To make it, the mint and lime are muddled together in a glass with sugar. Then rum, ice, and club soda are added and stirred. It is garnished with a lime wedge.
This document provides recipes for 25 international cocktails. It lists the ingredients and measurements for drinks like the Dry Martini, Gimlet, Negroni, Bloody Mary, Margarita, Old Fashioned, Daiquiri and more. For each cocktail, it specifies the base spirit(s) and other liquid ingredients to use, as well as instructions for mixing and recommended garnishes.
Cocktail garnishes add visual appeal and flavor to drinks. Common garnishes include fruit slices, cherries, and olives. Rum drinks often use tropical garnishes while tequila favors citrus. Gin and vodka drinks usually have simple garnishes unless fruity. Whiskey drinks tend to be unadorned. Proper garnish preparation involves clean knives and storage under refrigeration. Making orange garnishes includes slicing, twisting, and zesting techniques. Flamed zest releases aromatic oils.
This document provides recipes for 14 cocktails, including the ingredients, measurements, glass type, preparation method, and decoration for each. The cocktails include the Alexander Cocktail, California Dreaming, Cockroach, DrunkenFest, Feinds Cocktail, Germany Cocktail, Gold Dust Cocktail, Happy Family, Perupolitan, Purple Rain, Saint Virginia, Sex on the Beach, Sex on the Jungle, and Tropical Caipirinha. For each cocktail, the specific ingredients are listed along with instructions to combine and serve them in a specific type of glass.
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
The document provides recipes for 9 holiday cocktail drinks and lists supplies needed for a Christmas party, including people attending, drink accessories, extra decorations, and one attendee's outfit. The cocktails include a cranberry vodka punch, pomegranate brandy sparklers, peppermint martinis, Irish cream hot chocolate, rosemary cranberry martinis, pomegranate liqueur cocktails, and special edition Absolut vodka. Supplies listed are whiskey stones, bags of ice, glassware, popcorn, movies, and more.
The document provides recipes for 10 cocktails: Shanghai Green Tea, Caipiroska, Moscow Mule, Bloody Mary, Cosmopolitan, Bacardi Daiquiri, Bacardi Between the Sheets, Bacardi Rum Julep, Bacardi Caipirissima, and Passion of France. For each cocktail, the ingredients and instructions for mixing and serving are listed. Additional recipes are also included for infused agave, peach foam, and Bloody Mary mixes.
This document provides information about cocktails and mocktails. It defines cocktails as mixed alcoholic drinks containing a spirit base and flavorings, while mocktails are non-alcoholic drinks that mimic the appearance of cocktails. It discusses the common ingredients and methods used to make cocktails, including base liquors, modifiers, and mixers. It also covers cocktail classification, equipment, different types of glasses, examples of popular cocktails and mocktails, and garnishing techniques.
WORLD CLASS Canada Bartender of the Year Cocktail Booklet - Grant Sceney OP ENGKris Steed
Grant Sceney, Canada's Bartender of the Year in 2014, provides four cocktail recipes in this document that showcase his creativity and technical skills. The document profiles Grant and his award-winning cocktail recipes, which include the Dainichi made with gin, sake and fresh tarragon, and the Pretty in Pink made with peach spirit, red wine vinegar and fresh raspberries. It also describes the World Class program which discovers and educates bartending talent around the world to advance cocktail culture.
Shake&Stir presentation for SquareMeal Venues+Events live 2016Dovile Daugelaite
This document provides an overview of a Shake & Stir masterclass that introduces cocktail trends, teaches three sample cocktails (Brambletini, Vanilla Sky, Kixtarter), and discusses Shake & Stir's services including event design, menu design, consultancy, staffing, and masterclasses. Current cocktail trends highlighted include classics with a twist, unusual spirits, premium ingredients, molecular mixology techniques, consistency and speed for events, and sustainability.
CAMPING and HIKING LECTURE AND DISCUSSION.pptxDuaneAlfelor1
Camping involves staying overnight in an outdoor shelter such as a tent. It is typically done in natural environments like national parks. There are many types of camping including tent camping, RV camping, backpacking, and glamping which combines camping with luxury amenities. Camping provides benefits such as developing new skills, reducing stress, and promoting appreciation for nature.
Cocktail garnishing provides decorative elements that enhance mixed drinks. Common garnishes include fruit slices and citrus twists, with rum drinks often featuring tropical fruits and tequila featuring limes. Proper tools and preparation are required to make various garnishes like wheels, wedges, spirals and rimming the glass. More elaborate garnishes combine fruits on toothpicks or use chocolate-dipped strawberries. The garnish should complement the drink flavors and can be prepared before or sprinkled on after mixing the cocktail.
F& B (Alcoholic and Non Alcoholic Beverage)Divya Khanduri
Alcoholic and Non Alcoholic Beverage Whisky and Cocktails made from it and Cold Drinks and Mocktails made from it.Accompaniment goes with Both Beverage.
The document provides information on various cocktails categorized by their base spirit. It defines cocktails and describes common methods of preparation like building, stirring, shaking and blending. It then lists the main classifications of cocktails such as whiskey, gin, rum, vodka, brandy and tequila based cocktails. For each category, it provides the recipes for 6-7 classic cocktails including ingredients, measurements, glassware and garnish. The recipes include well known cocktails like Old Fashioned, Mojito, Martini, Daiquiri, Moscow Mule and Margarita among others.
This document provides definitions and recipes for various cocktails. It begins by defining a cocktail as a mixture of one or more alcoholic beverages blended with one or more non-alcoholic beverages and served with garnish. It then classifies cocktails based on their base spirit such as tequila, whiskey, gin, vodka, rum, brandy or liqueur. The remainder of the document provides recipes for 26 specific cocktails, listing their ingredients, glassware and garnish.
This document provides recipes for 14 cocktails. Each recipe includes measurements for ingredients, preparation instructions, and decoration suggestions. The cocktails use spirits like rum, tequila and whiskey along with mixers like juices, liqueurs and sodas. Preparation typically involves mixing ingredients in a shaker with ice and straining into a glass. Decorations range from fruit slices to sugar rims to sprinkles of cocoa powder.
This document provides information on cocktails and mocktails, including their objectives, elements, types, and methods of mixing. It discusses the three main elements of cocktails as the base liquor, modifier, and mixer. It classifies cocktails into international, tropical, classic, shooters, and mocktails (non-alcoholic). Various types of cocktails are defined such as ades, bucks, cobblers, coolers, daisies, fizzes, fixes, flips, highballs, juleps, punches, possets, slings, and smashes. Four methods of mixing drinks are outlined: shake and strain, stir and strain, build over ice, and blend. The
- Bloody Mary was invented in the 1920s by Fernand Petiot at Harry's New York Bar in Paris using equal parts vodka and tomato juice. He later added other ingredients like Worcestershire sauce and Tabasco sauce when working at a bar in New York.
- The drink was named "Bloody Mary" because it reminded someone of a drink called the "Bucket of Blood" from a bar in Chicago called Mary's.
This document provides guidelines for bar design, equipment, supplies, and terms. It recommends that the ideal distance between the back bar counter and cupboard is 100-110 cm. It lists essential bar equipment like shakers, strainers, spoons, and lists basic supplies needed like spirits, beers, wines, juices and garnishes. It also defines common bar terms used for drink preparation techniques.
The document provides recipes for 4 cocktails to try in 2015 according to Campbell Station Wine & Spirits. It includes recipes for a Blood Orange Prosecco Float using blood orange sorbet and prosecco, a Sunset Prosecco Float made with orange liqueur, honey, strawberries and champagne, a Grand Champagne Cocktail with gin, lemon juice, sugar and club soda, and a Mojito using mint leaves, lime, sugar, rum and club soda. It concludes by advertising Campbell Station Wine & Spirits and their month-long sale in January 2015.
An international cocktail is recognized worldwide. The document describes making a Mojito, a cocktail that originated in Cuba. It has 5 main ingredients: lime juice, fresh mint leaves, sugar, white Cuban rum, and club soda. To make it, the mint and lime are muddled together in a glass with sugar. Then rum, ice, and club soda are added and stirred. It is garnished with a lime wedge.
This document provides recipes for 25 international cocktails. It lists the ingredients and measurements for drinks like the Dry Martini, Gimlet, Negroni, Bloody Mary, Margarita, Old Fashioned, Daiquiri and more. For each cocktail, it specifies the base spirit(s) and other liquid ingredients to use, as well as instructions for mixing and recommended garnishes.
Cocktail garnishes add visual appeal and flavor to drinks. Common garnishes include fruit slices, cherries, and olives. Rum drinks often use tropical garnishes while tequila favors citrus. Gin and vodka drinks usually have simple garnishes unless fruity. Whiskey drinks tend to be unadorned. Proper garnish preparation involves clean knives and storage under refrigeration. Making orange garnishes includes slicing, twisting, and zesting techniques. Flamed zest releases aromatic oils.
This document provides recipes for 14 cocktails, including the ingredients, measurements, glass type, preparation method, and decoration for each. The cocktails include the Alexander Cocktail, California Dreaming, Cockroach, DrunkenFest, Feinds Cocktail, Germany Cocktail, Gold Dust Cocktail, Happy Family, Perupolitan, Purple Rain, Saint Virginia, Sex on the Beach, Sex on the Jungle, and Tropical Caipirinha. For each cocktail, the specific ingredients are listed along with instructions to combine and serve them in a specific type of glass.
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
The document provides recipes for 9 holiday cocktail drinks and lists supplies needed for a Christmas party, including people attending, drink accessories, extra decorations, and one attendee's outfit. The cocktails include a cranberry vodka punch, pomegranate brandy sparklers, peppermint martinis, Irish cream hot chocolate, rosemary cranberry martinis, pomegranate liqueur cocktails, and special edition Absolut vodka. Supplies listed are whiskey stones, bags of ice, glassware, popcorn, movies, and more.
The document provides recipes for 10 cocktails: Shanghai Green Tea, Caipiroska, Moscow Mule, Bloody Mary, Cosmopolitan, Bacardi Daiquiri, Bacardi Between the Sheets, Bacardi Rum Julep, Bacardi Caipirissima, and Passion of France. For each cocktail, the ingredients and instructions for mixing and serving are listed. Additional recipes are also included for infused agave, peach foam, and Bloody Mary mixes.
This document provides information about cocktails and mocktails. It defines cocktails as mixed alcoholic drinks containing a spirit base and flavorings, while mocktails are non-alcoholic drinks that mimic the appearance of cocktails. It discusses the common ingredients and methods used to make cocktails, including base liquors, modifiers, and mixers. It also covers cocktail classification, equipment, different types of glasses, examples of popular cocktails and mocktails, and garnishing techniques.
WORLD CLASS Canada Bartender of the Year Cocktail Booklet - Grant Sceney OP ENGKris Steed
Grant Sceney, Canada's Bartender of the Year in 2014, provides four cocktail recipes in this document that showcase his creativity and technical skills. The document profiles Grant and his award-winning cocktail recipes, which include the Dainichi made with gin, sake and fresh tarragon, and the Pretty in Pink made with peach spirit, red wine vinegar and fresh raspberries. It also describes the World Class program which discovers and educates bartending talent around the world to advance cocktail culture.
Shake&Stir presentation for SquareMeal Venues+Events live 2016Dovile Daugelaite
This document provides an overview of a Shake & Stir masterclass that introduces cocktail trends, teaches three sample cocktails (Brambletini, Vanilla Sky, Kixtarter), and discusses Shake & Stir's services including event design, menu design, consultancy, staffing, and masterclasses. Current cocktail trends highlighted include classics with a twist, unusual spirits, premium ingredients, molecular mixology techniques, consistency and speed for events, and sustainability.
CAMPING and HIKING LECTURE AND DISCUSSION.pptxDuaneAlfelor1
Camping involves staying overnight in an outdoor shelter such as a tent. It is typically done in natural environments like national parks. There are many types of camping including tent camping, RV camping, backpacking, and glamping which combines camping with luxury amenities. Camping provides benefits such as developing new skills, reducing stress, and promoting appreciation for nature.
LESSON #1 HIKING AND CAMPING RECREATIONAL ACTIVITY.pptxDuaneAlfelor1
Hiking involves walking in nature and provides stress relief and exercise without equipment. Proper clothing, food, water, first aid supplies, and other gear should be brought depending on the hike's length and terrain. Safety precautions include hiking in groups, having consent for minors, knowing emergency procedures, and avoiding bad weather. Hiking benefits health by strengthening the heart, lungs, and leg muscles while reducing weight, hypertension risk, and stress.
Biking and Orienteering PHYSICAL EDUCATION.pptxDuaneAlfelor1
Biking is a recreational activity and form of transportation that provides various health benefits. It involves riding a bicycle, which first emerged in the 19th century. Biking is an effective mode of transportation for short to moderate distances. To bike safely, the basic equipment needed includes a bicycle and helmet. Biking offers sustained physical exercise and reduced pollution compared to motor vehicles. It also has many health benefits such as improved cardiovascular fitness, muscle strength, stress reduction, posture, bone strength, weight management, disease prevention, lung health, energy levels, and sleep.
Activity #1 Understanding Culture, Society and PoliticsDuaneAlfelor1
Social science is the study of human society and social relationships. Anthropology is the study of humans, human behavior, and societies in the past and present. Archeology and biological anthropology are subfields of anthropology that study ancient humans and human evolution through examining fossils and artifacts.
The document provides job descriptions for several bar and beverage service roles. It describes the responsibilities of a bar manager, which include ensuring legal compliance, overseeing staff and operations, and managing finances. Head bartenders supervise bar staff, ensure quality beverage preparation, and handle administrative duties like scheduling. Wine stewards maintain the wine list and provide recommendations to customers. Bartenders greet customers, mix drinks, check IDs, handle payments, and ensure customer safety. Bar servers take orders, serve drinks, process payments, and provide excellent customer service. Barbacks assist bartenders with set up, cleaning, and stocking supplies.
This document provides an overview of Theravada Buddhism, including:
- The historical background and key figures like Siddhartha Gautama (the Buddha).
- The three divisions of the Pali Canon (sutra, vinaya, and abhidharma pitakas) which contain the scriptures and teachings.
- Core doctrines like the Four Noble Truths, Noble Eightfold Path, and concepts of impermanence, non-self, and dependent origination.
- Important observances, festivals, and structures like stupas that are part of Buddhist worship and practice in Theravada traditions.
Minerals and rocks are naturally occurring inorganic solids with distinct chemical compositions and physical properties. There are over 3,000 known minerals that make up rocks. Minerals are studied in mineralogy and have properties like color, streak, hardness, cleavage, and density that are used to identify them. Rocks form from the accumulation of minerals and other materials through natural processes. There are three main types of rocks: igneous rocks that form from cooled magma, sedimentary rocks that form from compressed sediments, and metamorphic rocks that form from existing rocks undergoing changes due to heat and pressure in Earth's crust.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
5. CLASSIFICATIONS:
o Whisky based cocktails
o Gin based cocktails
o Vodka based cocktails
o Rum based cocktails
o Brandy based cocktails
o Tequila based cocktails
o Liqueur based cocktails
7. Ingredients:
• 2 oz Bourbon Whiskey
• 1 tsp Sugar
• 2 dashes Angostura Bitter
• 1 splash Soda Water
• Top-up with Ice Cubes
Glassware:
• Old Fashioned Glass
Garnish:
• Lemon Twist
• Maraschino Cherry
• Orange Wedge
Ingredients:
• 2 ½ oz Bourbon Whiskey
• 1 tsp Caster Sugar
• 4-6 Fresh Mint Leaves
• 2 tsp Soda Water
• Crushed Ice
Glassware:
• Tall Glass
Garnish:
• Mint Spring
OLD FASHIONED MINT JULEP
8. Ingredients:
• 1 ½ oz Bourbon Whiskey
• Top-up with Ginger Ale
• Ice Cubes
Glassware:
• Tall or Old Fashioned Glass
Garnish:
• Lemon Twist /Peel
• Mint Leaves
Ingredients:
• 2 oz Blended Whisky
• ½ tsp Powdered Sugar
• Juice of ½ Lemon
• ½ White of Egg
• Ice Cubes
Glassware:
• Old Fashioned or Sour Glass
Garnish:
• Lemon twist/slice
• Maraschino Cherry
WHISKEY SOUR
HIGHBALL
10. Ingredients:
• 2 oz Gin
• ½ oz Lime Juice
• Ice Cubes
Glassware:
• Cocktail Glass
Garnish:
• Lemon Slice
Ingredients:
• 2 oz Plymouth Gin
• 3 dashes Angostura Bitter
• Iced Water
Glassware:
• Cocktail Glassware or Paris
Goblet
Garnish:
• Maraschino Cherry
PINK GIN
GIMLET
11. Ingredients:
• 1 ½ oz Gin
• ½ oz Vermouth
• Ice Cubes
Glassware:
• Martini Glass
Garnish:
• Stuffed Green
Olive
Ingredients:
• 2 oz Gin
• Juice of ½ Lemon
• 1 tsp Powdered Sugar
• 1 tsp Soda Water
• Top-up with Ice Cubes
Glassware:
• Old Fashioned or Tall Glass
Garnish:
• Twist of Orange or Lemon
Peel
GIN SLING
MARTINI
13. Ingredients:
• 1 ½ oz white rum
• 1 tsp lime juice
• 1 tsp powdered sugar
• Ice cubes
Glassware:
• Cocktail glass
Garnish:
• Lemon slice
• Orange peel
DAIQUIRI
Ingredients:
• 1 oz white rum
• 1 oz blue curacao
• 1 oz coconut cream
• 2 oz pineapple juice
• Ice cubes
Glassware:
• Highball or cocktail glass
Garnish:
• Pineapple slice
• Maraschino cherry
BLUE HAWAIIAN
14. Ingredients:
• 1 ½ oz light rum
• 3 mint leaves
• 2 tsp sugar
• 3 tbsp fresh lime juice
• Club soda
• Ice cubes
Glassware:
• Parfait glass
Garnish:
• Lemon slice
• Mint leaves
MOJITO
CUBA LIBRE
Ingredients:
• 2 oz white rum
• Cola
• ½ juice of lime
• Ice cubes
Glassware:
• Highball glass
Garnish:
• Lemon slice
16. Ingredients:
• 1 ½ oz vodka
• 3 oz tomato juice
• 1 dash lemon juice
• ½ tsp Worcestershire sauce
• 2-3 drops tabasco sauce
• Pinch of pepper powder
• Pinch of celery salt
Glassware:
• Salt-rim old fashioned glass
Garnish:
• Celery stick
BLOODY MARY BLUE LAGOON
Ingredients:
• 1 oz vodka
• 1 oz blue curacao
• Top-up with lemonade
• Crushed ice
Glassware:
• Highball glass
Garnish:
• Half orange wheel
17. KAMIKAZE
Ingredients:
• 1 part vodka
• 1 part triple-sec
• 1 part lime juice
• Ice
Glassware:
• Shot glass
Garnish:
• Lemon jest or half
wheel
MOSCOW MULE
Ingredients:
• 2 oz vodka
• 2 oz lime juice
• 8 oz ginger ale
• Ice cubes
Glassware:
• Old fashioned glass
Garnish:
• Lemon wedge
19. BRANDY ALEXANDER
Ingredients:
• 1 oz brandy
• 1 oz crème de cacao
• 1 oz light cream
Glassware:
• Martini glass
Garnish:
• Grated nutmeg
BETWEEN THE SHEETS
Ingredients:
• 1 oz brandy
• 1 oz light rum
• 1 oz triple-sec
• 1 oz lemon juice
• Ice cubes
Glassware:
• Cocktail glass
Garnish:
• Twist of lemon rind
20. FRENCH CONNECTION
Ingredients:
• 1 measure cognac
• 1 measure amaretto
• Ice cubes
Glassware:
• Old fashioned glass
Garnish:
• Maraschino cherry
(optional)
SIDECAR
Ingredients:
• 1 oz brandy
• ¾ oz triple-sec
• ½ lemon juice
Glassware:
• Martini glass
Garnish:
• Quarter lemon slice
22. TEQUILA SUNRISE
Ingredients:
• 2 measure tequila
• Top-up with orange juice
• 2 dashes grenadine syrup
• Crushed ice
Glassware:
• Highball glass
Garnish:
• Lemon wedge
MARGARITA
Ingredients:
• 1 ½ oz tequila
• ½ oz triple-sec
• 1 oz lime juice
• Salt for rimming
• Crushed ice
Glassware:
• Margarita glass
Garnish:
• Lemon wheel
23. TEQUILA SUNSET
Ingredients:
• 1 oz tequila
• 2 oz orange juice
• ½ oz blackberry
brandy
• Ice cubes
Glassware:
• Cocktail glass
Garnish:
• Lemon peel
LONG ISLAND ICE TEA
Ingredients:
• ½ oz tequila
• ½ oz vodka
• ½ oz light rum
• ½ oz gin
• 1 splash cola
• Ice cubes
Glassware:
• Collins glass
Garnish:
• Lemon wedge
• Twist of lime peel
25. GOLDEN DREAM
FLAMING B-52
GRASSHOPPER
Ingredients:
• ¾ oz crème de
menthe
• ¾ oz crème de cacao
• ¾ oz light cream
Glassware:
• Champagne saucer
Ingredients:
• 10 ml kalhua
• 10 ml amaretto
• 10 ml bailey’s irish cream
Glassware:
• Shot glass
Garnish:
• Mostly, served flambeed
Ingredients:
• 2 oz galliano
• 1 oz crème de cacao
• ½ oz triple-sec
• 3 oz orange juice
• 3 oz light cream
• Ice cubes
Glassware:
• Cocktail glass
29. • Cocktail garnishes are decorative ornaments
that add character or style to a mixed drink, most
notably to cocktails.
A large variety of cocktail garnishes are
used. Many rum-based cocktails,
especially those with fruit flavors, tend to
be decorated with tropical-themed
garnishes or slices of fruit. Tequila-based
drinks favor limes and other circuits
fruits. Gin-and vodka-based drinks tend
toward garnishes with a more dignified
flair, unless they are variations of a fruity
rum-based drink. Whiskey-and brandy-
based drinks tend toward minimal
garnishment, if any. Restaurant chains and
hotel bars tend to use larger and more
ostentatious garnishes, and neighborhood
bars tend to go the other extreme.
30. • Lemon wedges and wheel,
paring knife, channel knife tool
and the makings of lemon
spirals, dark chocolate square
and microplane grater.
1. Obtain the proper garnishing tools.
Most garnishes can be made with a paring
knife, but it is helpful to have a channel
knife tool and a grater. A larger knife may
be needed if larger fruits are to be
prepared, such as oranges and pineapples.
Channel knife tools are used to make
twists and spirals from circuits fruits,
while a greater enables one to grate
ingredients such as chocolate and nutmeg
fresh right over the cocktail. A grater can
also be used to grate ingredients that are
used for rimming glasses. A combination
of different garnishes can be used, so have
the tools ready for the types of garnishes
that are to be made.
31. • 2. Decide what kinds of garnishes should be used. The
cocktail recipe will usually call for a certain garnish, but this
is not always the case. Different garnishes can be used
according to personal preference, and combinations of
multiple garnishes can be used. Citrus garnishes are generally
great for cocktails that do not contain milk or cream, although
there are creamy cocktails that call for citrus garnishes such
as orange spirals. Maraschino cherries complement many
different types of cocktails, but should never be used in
certain cocktails, such as a standard martini. Many garnishes
complement one of the primary cocktail ingredients. Tomato-
based cocktails are generally garnished with limes, lemons
and celery stalks. Always consider how the garnish will
complement the flavor of the primary ingredients. Vodka-
based cocktails tend to pair well with lemon and lime flavors,
tequila and rum pair well with lemon and lime, rum can pair
well with mint, chocolate pairs with crème de cacao liqueur,
and coffee beans complement coffee liqueur. Also consider
the overall theme of the drink. Tropical cocktails may use
tropical fruits, and dessert cocktails may use cookies or
chocolate. A cocktail that uses spiced rum may be garnished
with a cinnamon stick.
Bloody bull cocktail
garnished with salt-
rimmed glass, lemon
wedge and lime wheel
32. • 3. Rim the glass. The rim of the empty glass
can be coated with garnishes such as fine
sugar, salt, cocoa powder, finely grated
chocolate and finely crushed graham crackers
or cookies. To coat the rim of a glass, first
spread or mound the garnish ingredients on a
small plate or tray, then briefly rub around the
rim of the glass with something such as a
lemon wedge to moisten it. The garnish will
adhere to the area that is moistened. Then lay
the glass on its side so that the rim is touching
the garnish, and rotate or roll the glass on the
garnish so that the entire rim is coated. The
glass can also just be placed upside down on
the rimming ingredient and rotated somewhat
to coat the rim. Additional garnishes may be
added to cocktails that are served in rimmed
glasses.
Rimming glass with superfine sugar
33. • 4. Prepare standard or simple garnishes. Garnishes generally need to be
prepared before the cocktail is mixed. Common, relatively simple
garnishes for cocktails include maraschino cherries as well as citrus
wedges, wheels, twists and spirals. Olives, cocktail onions and celery
stalks are also commonly used for certain drinks.
• Wheels are made by simply slicing a fruit widthwise. The ends of the
fruit are disposed of, and the slices should be about ¼” thick. To make
wedges, first cut off and dispose of the ends of the fruit, then the fruit
into eight wedges. Start by cutting the fruit in half from one cut end to
the other lengthwise.
Making lemon wedges
34. 5. Prepare more elaborate or exotic garnishes. Use a
toothpick to stick together different fruits to make fruit
“flags” and “boats”. Flags are stuck onto the rim of the
glass, with one fruit struck on top of another. Boats
essentially rest against the rim and on or partially in the
drink, but are not stuck onto the rim of the glass.
However, a boat garnish can rest on the rim of the glass
with help of a toothpick. An orange and cherry boat is
made by placing a cherry on the center of an orange
wheel and blending the slice somewhat around the cherry
like a taco. A toothpick is inserted through the orange
slice and the cherry to keep the slice curved like a boat
around the cherry. Use boats with frothy cocktails. Try
using fruits such as pineapples, bananas, kiwis, and
berries when slicing them into garnishes such as wheels.
Strawberries and other fruits can be dipped in melted
chocolate and placed on the rim of the glass.
Orange boat and orange
flag (use one to garnish a
prepared cocktail)
Pear slice and kiwi wheel
(use one to garnish a
prepared cocktail)
35. 6. Garnish the prepared cocktail. Right after mixing the
cocktail, garnish the cocktail as called for by the recipe
or as desired.
Sprinkle ingredients such as cocoa powder and ground
cinnamon on top of the cocktail. Grate or zest
ingredients such as dark chocolate, nutmeg and citrus
fruits fresh right over the cocktail. Cocktails made with
hot coffee or hot chocolate, such as Irish Cream Coffee
and Black Forest Hot Chocolate may be topped with
whipped cream, and the garnished with grated
chocolate, cocoa powder or a maraschino cherry.
You can also float the garnish on the surface of the
cocktail. Float coffee beans on frothy cocktails. Also
float citrus spirals and thin fruit wheels on various
cocktails, not just frothy ones.
Frothy cocktail with grated dark
chocolate garnish
Persimmon wheel
floating in cocktail
36. Tips
- Always have garnishes prepared and ready before making
cocktails.
- Practice making the garnishes before making actual cocktails
- There are many variations on certain cocktail recipes, and
garnishes will vary according to the recipe
- Always use fresh, sanitary ingredients for garnishes, as the
garnishes are foods and are meant to be consumed.
Warnings
- Knives and other garnishing tools are sharp and may cause
injury if not handled property and with care
- No matter what kind of knife you are using, always make
sure it’s sharp. A dull knife tends to do more harm than
good
Things You’ll Need
- Garnishing tools (grater, paring knife, channel knife tool for citrus spirals)
- Various garnishes (depending on your drinks)- maraschino cherries, citrus fruits, etc.