wines and liquors

8/19/2019 Wines and Liquors

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Top 10 grossers of the world

latest

What is coffee?

1. Hacienda La Esmeralda

(Panama) – $350.25/lb.

2. Luwak Coffee (Indonesia)

– $160/lb.

3. St. Helena Coffee (St.

Helena) – $79/lb.

. !olokai Coffee (Hawaii)

– $51/lb.

". #a$enda Santa Ines

(%ra$il) – $50/lb.

&. %lue !ountain ('amaica)


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a drink made from the roasted and ground beanlike seeds of a

tropical shrub, served hot or iced.

History

The history of coffee goes at least as far back as the 10thcentury, with a number of reports and legends

surrounding its first use. The native (undomesticated) origin of coffee is thought to have

been Ethiopia. The earliest substantiated evidence of either coffee drinking or knowledge of

the coffee tree is from the 1th century, in the !ufi monasteries of "emen. #y the 1$th

century, it had reached the rest of the %iddle East, &ersia, Turkey, 'orn of frica, and

northern frica. offee then spread to the #alkans, *taly and to the rest of Europe, to

*ndonesia and then to merica.

Origin

The coffee plant, which was discovered in Ethiopia in the 11th entury, has a white blossom

that smells like +asmine and a red, cherrylike fruit. #ack then, the leaves of the socalled-magical fruit- were boiled in water and the resulting concoction was thought to have

medicinal properties.

Simple syrup

Strawberry juice


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MIXERS:

*Blender

*2 shaker

*mixing glass

*baller

*strainer

*muddler

*can opener

*jigger

*2 graduatedshot glass

Pineapple

Orange juice

Lemon juice

Ice scoop

Liuor

Liuor

I!"


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NAME COUNTRY

OF

ORIGIN

ALCOHOL

PERCENT

RAW

MATERIAL

COLOR NOSE TASTE

#$%S&BL'"(%in)

Philippines 2$+,

-+, sugar

cane juniper berried and

other botanicals

!lear Lemon.citrus

/angy.sour

2$%LB"0S#1+(%in)

London3"ngland

$+, 4ariety o5botanicals

!lear Lemon.citrus

Sweet.tangy

$/678'"960(%in)

London :$,Potato

cereal grainssugar beetmolasses

!lear Lemon.citrus

Lemon

%arnishing areaLiueur area;ashing area

;ashing area


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:$/


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1$&69! AILL(Bubble%um)

Philippines :=, !oconut3tuba

Blue Bubble gum Bubblegum

$B6!69?I

S'P"9IO9(9um)

%ermany :=,>resh cane

juice3molasses3cane syrup

!lear &int Strongbitter

#=$B6!69?I

%OL?(9um)

%ermany :=,>resh cane


%old 4anilla !aramel

##$B6!69?I#+#(9um)

%ermany +$+,>resh cane


%old Canilla caramel


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#2$!6P/6I7S&O9%67(9um) Puerto rico +, %rains3

coconut0elloworange

Canilla caramel

#$"L


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#-$;


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2#$!69LOS I(Brandy

Spain 1, %rapes Brown !hocolate honey

NAME COLOR SMELL TASTE

#$&O9O!67&I7/

0ellowish &int &int

2$OOLO7%/"6?ark yellowish Light lea5 7atural

$O9%67I!;


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+$P9"&I'&BL6!@

Black Strong lea5 Strong

-$"7%LIS<B9"6@>6S/

?ark brown 'sual lea5 Light lemon

$"69L0 %9"0

9eddish Lemon Lemon taste

1$9"? L6B"L/"6

9eddish Light lea5 Soya taste. bitter

$BL6!@ /"6

Light yellowOdorless

natural


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NAME TYPE

OF

SPIRIT

COUNTRY

OF

ORIGIN

ALCOHO

L

PERCENT

RAW

MATERIAL

COLOR SMELL TASTE

#$&69/I7I("xtradry) 4ermouth /orino Italy #1, SilCer 6lmond %rapes

2$&69/I7I(9osso)

4ermouth /urino Italy #+,

Brown ;ood !ola

$!6&P69I 4ermouth Italy 2+,

9edorange

?ried5ruit

Bitter 5ruit

:$A6%"9&"I>/"9

Liueur %erman +, ?ark

brown

!itric Bitter

coke

+$!9"&" ?"!6SIS

Liueur Philippines 2-$+, ?arkbrown

Aelly ace %rapes


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-$!9"&" ?"!6!6O;


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#=$6&69"//O

Liueur Philippines 2-$+, ?ark gold Bubblegum

Bubblegum

##$6P9I!O/

B967?0

Liueur Philippines +-, Light gold 6pricot !itrus

#2$SO'/


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#:$!'96!6O /9IPL"S"! Liueur !uracao 1, !lear Lemon Lemon

#+$@6967%"LI!O

Liueur Italy 2=, Lightyellow

peanut Peanut


15/25

#$&6LIBO

Liueur Aamaica 2#, !lear !oconut !oconut

2=$%6LLI67O

Liueur Italy :2$=, 0ellow !itrus &entholherbs

2#$?96&B'I

"

Liueur Scotland :=, Light gold


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2:$BL'"!'96!6O

Liueur Philippines , Blue ?alandan Bubblegum

NAME ORIGIN ALCOHOL

PERCENT

TYPE OF

PREMIUM

CLARITY COLOR TYPE OF

SMELL

INTENSITY

BODY

AFTER

TASTE

TEXTURE

TYPE OF

TASTE

OVERALL

QUIALITY

#$S/"LL6

69/O7IS

Belgium +$=, Lager

beer

!lear Pale

yellow

4egtable Light Short 9e5rshing

2$


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:$!"94"F67"%96

Philippines

+, Blackbeer.

darklager


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NAME PROCEDURE

ESPRESSOstrong black co55ee made by5orcing steam through ground

co55ee beans$

#$>ill your espresso machineHs reserCoir or hook itup to your water line2$ /urn on your machine and giCe it plenty o5 time toheat up$$ Lock an empty porta5ilter in the grouphead andrun the machine 5or a 5ew seconds$:$%rind a 5ew beans to check 5or appropriate5ineness and purge your grinder o5 stale grounds+$ /amp with your wrist3 arm3 and elbow positioneddirectly oCer the center o5 the porta5ilter basket$-$9eturn the porta5ilter to the grouphead and begin brewing$$Begin in5usion and end brew at predeterminedyield

LATTE

6 latte is a co55ee drink that is normallymade with espresso3 steamed milk3and milk 5oam$ 6 cappuccino is Cery

similar3 but it has a greater percentageo5 5oamed milk to steamed milk$ 6macchiato has no steamed milk addedto the espresso3 but a little cap o5 milk

5oam

Pour warm milk into the espresso Pourthe espresso or co55ee into a wide3 shallowco55ee cup$ 'se a large spoon to hold backthe milk 5oam3 and pour as much warmmilk as you would like into the espresso$

6dd 5oam Spoon as much milk 5oam asyou would like onto yo! latte (or perhapsitHs a cappuccino at this pointJ)$

CAPUCCINO!o55ee made with milk that has

been 5rothed up with pressuriEedsteam

#$ >irst3 steam the milk$


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!O9?I6L %L6SS

!ordial %lass3 also Pony%lass .: K # #.2 oE$

>"" &'% #.2 K #= oE$ SerCice o5 hot drinks$

!O>>"" %L6SS #= K #: oE$ /all mixed

drinks and !ollins$

!OLLI7S #= K #: oE$ /all mixeddrinks and !ollins


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PO'SS" !6>M%L6SS

9O!@ %L6SS $ 1!2 12 oz. 6ll drinks on the rocks$

SHERRY GLASS 2 % &!% oz.

6periti5s3 layered neat drinkserCice$

STEIN 10 &&.' oz.

Beer SerCice$

NAME INGREDIEN

T

BOTTLE OPENERE

A bottle opener

are used to

remove the metal

aps !rom bottles$

WINE OPENER Used !or Open"n#

Red and $h"te

%"ne

NAME USES"

BAR FLOOR MAT &loor mats are put

on the bar 'oor !or

h(#"en" reason

and also to

redu"n# brea)a#e

!rom a"dentaldrop"n# o!

#lass%aresBAR CADDIES Used !or Hold"n#

*o)ta"l Nap)"n+

Stra%s+ St"rrer and

*oasters,

BAR CONDIMENTS

CADDIES&or )eep"n# all ut

!ru"ts and #arn"sh

%h"h are used !or

ma)"n# o)ta"ls

and mo)ta"ls, $

MUDDLER

bartender-s tool used

!or muddl"n# !ru"ts+

herbs or sp"es "norder

to #et the .u"e or

rumb and also to

release the"r 'avour,

BAR SPOON Used !or M"/"n#

o)ta"l or m"/er

CHOPPING BOARD Used !or utt"n# !ru"ts

Used to Measure

sp"r"ts 1 l"2ueur or

other m"/er,

STRAINER Use as a pa"r %"th

o)ta"l sha)er+ tostra"n "e+ !oam or

other substane

!rom the dr"n)s#UICE

CONTAINER3eep !ru"t .u"e

sorted b( d"4erent

olor+ eas( !or

stora#e+ lar"!(d"4erent .u"e b(

bottle olor and

onven"ene %h"le

prepar"n# dr"n)s at

BAR,ICE

SCOOPUse "n Ie B"n or Ie

mah"ne,


22/25

SP"!I6LO967%"K

PI7"6PPL"

2 cups o5 orange juice2 cups o5 pineapple

juice# N scoop Ice

W$at %& '%(e)

;ine is an alcoholic drink made 5rom 5ermented grape juice$

W%(e *!o+e&&"

Procedure0ou just add all ingredients blender and process until smooth


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Ha!,e&t%(-

or white wine3 the wine maker will uickly crush and press the grapes in order to separate the juice 5rom the skins3 seeds3 and solids$ /his is to preCent unwanted color

and tannins 5rom leaching into the wine$ 9ed wine3 on the other hand3 is le5t in contact with the skins to acuire 5laCor3 color3 and additional tannins$

Fe!/e(tat%o(

65ter crushing and pressing3 5ermentation comes into play$ &ust (or juice) can begin 5ermenting naturally within -K#2 hours when aided with wild yeasts in the air$

ermentation continues until all o5 the sugar is conCerted into alcohol and dry wine is produced$ /o create a sweet wine3 wine makers will sometimes stop the process

be5ore all o5 the sugar is conCerted$ >ermentation can take anywhere 5rom #= days to one month or more$

Cla!%0%+at%o(

Once 5ermentation is complete3 clari5ication begins$ !lari5ication is the process in which solids such as dead yeast cells3 tannins3 and proteins are remoCed$ ;ine is

trans5erred or racked into a di55erent Cessel such as an oak barrel or a stainless steel tank$ ;ine can then be clari5ied through 5ining or 5iltration$


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>ining occurs when substances are added to the wine to clari5y it$ >or example3 a wine maker might add a substance such as clay that the unwanted particles will

adhere to$ /his will 5orce them to the bottom o5 the tank$ >iltration occurs by using a 5ilter to capture the larger particles in the wine$ /he clari5ied wine is then racked into

another Cessel and prepared 5or bottling or 5uture aging$

A-%(- a(. Bottl%(-

6ging and bottling is the 5inal stage o5 the wine making process$ 6 wine maker has two options bottle the wine right away or giCe the wine additional aging$ >urther

aging can be done in the bottles3 stainless steel tanks3 or oak barrels$ 6ging the wine in oak barrels will produce a smoother3 rounder3 and more Canilla 5laCored wine$ It

also increases wineDs exposure to oxygen while it ages3 which decreases tannin and helps the wine reach its optimal 5 ruitiness$ Steel tanks are commonly used 5or Eesty

white wines$

65ter aging3 wines are bottled with either a cork or a screw cap3 depending on the wine makerDs pre5erence$


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