Cheap Wines of the 50s

MD 50/50 (Mad Dog)
Thunderbird
Gallo

All of the above are wines known back in my father's day as super cheap wines. (The type of thing my aunt thinks I shouldn't know about, because you only know about it when you live in the gutter.) These days, however, Gallo makes more expensive wines.

These brands, and others, are known as low-end fortified wines and can be read about on Wikipedia (http://en.wikipedia.org/wiki/Thunderbird_(wine)). Such wines aren't sold in the downtown and tenderloin areas of San Francisco, NYC, and Seattle, because the only thing they're good for is getting drunk, and thus contribute to vagrancy and public drunkeness of the homeless (Wikipedia).

People often made fun of wine connosiers when drinking these wines, which is why they came to be called Wino Wine. They may also be called Rotgut Wine, Bum Wine, and a number of other things.

Margarita

Traditionally made with tequila, lime juice, and triple sec, the margarita is a refreshingly sour aperitif. Chose from silver or gold tequila, gold being slightly more expensive since it was aged in casks to attain the golden tinge and a slightly different flavor. At high end bars, you'll find your margarita floated with Cointreau rather than triple sec, both of which are actually curacao. The difference being that Cointreau may be drank alone, and other curacao are best for mixing. Some also choose to use lemon rather than lime. Fresh lime has a slightly sharper taste, and is what is traditionally served with any tequila drink.

When serving a traditional margarita over the rocks, use tequila, lime juice, and triple sec or other curacao. When making a more modern (and less traditional and classy) blended drink, feel free to use a margarita mix instead of the lime and triple sec. (Using just a dash of triple sec will give it a little something extra however.)

On the rocks recipe, from The Bartender's Guide to Mixing 600 Cocktails & Drinks:
Ice
Juice of a lime
1.5 measures silver tequila
0.5 measure Cointreau
Serves 1. Rub rimof cocktail glass with lime wedge, then dip in salt. Shake ingredients and strain. (In all reality I don't know why one would strain it over more ice...Perhaps this recipe assumes you don't need your margarita to stay chilled. I recommend you serve it over the rocks, since I believe margaritas taste best cold.)

The proportions I was taught for a blended margarita are:
Slightly over 3 cups ice cubes in blender
6 servings margarita mix
Dash of triple sec (optional)
2.5 servings tequila
Sliced lime
Makes 2 servings, in a salt rimmed margarita glass.

At least an hour before your party, dip your margarita glasses in water and chill in the freezer. When you remove the glasses, hold them by the stem, not by the top as you'll ruin the chilled look of the glass, and never by the lip, for sanitary reasons.

This recipe was used at a family gathering as an actual aperitif, and so the aim was perhaps to get slightly tipsy. You can increase the amount of tequila if you want to get drunk. I accidentally used 3 shots in the mix for my uncle and I, so I was slightly red for 20 minutes.

Place the ice in the blender. Hold shot glass over blender and pour in each of the three liquids. As soon as the liquid nears the top of the shot glass, quickly turn it over into the blender, temporarily pausing your pouring. Quickness is key, as pouring it slowly will create an opportunity for the liquid to trickle down the side of the shot glass, and inevitably outside your blender. Cover the blender and pulse on the highest (ice crusher) setting until you feel/hear the large chunks dissapate. Then blend (second lowest setting) for 20 seconds.

This is the way I was taught to garnish, but is not perhaps the best way:
Slice a lime from one end to the other, rather than through the middle. This gives you more appetizing slices, without the triangular pattern characteristic of orange slices cut in the other direction. Rub one slice over the lips of your glasses, then dip glasses in margarita salt (or any salt with a larger grain). Some recipes recommend rubbing the outside of the peel on the glass (for the oil) instead. But as far as I can guess, that wouldn't really make the salt stick. Float the other lime slices in the glasses or cut partially through the center of the slice and balance on the rim of each glass. This tends to look a bit awkward, however, since the slices are so shallow.

For a better looking garnish (although not nearly as good for squeezing and eating), there are many options. Try scoring the lime around the center (the opposite way from before), then slicing through that line. Slice again next to the end, to create a perfectly round slice. Cut along the radius of the slice and balance on the cup. Or, cut the slice in half for two half slice garnishes and similarly cut them and balance them.

References:
My uncle :)
Walton, Stuart. Bartender's Guide to Mixing 600 Cocktails & Drinks. United Kingdom: London, 2008.

Aperitif & Digestif

An aperitif is an alcoholic drink served before a meal, sometimes as an appetizer, or accompanied with an appetizer. The drink is usually somewhat bitter, sweet or light, and serves as a warm-up or opener to a meal. Aperitif comes from the Latin aperire a verb meaning “to open.” In France, one might receive an aperitif before a meal, usually dinner, and sometimes lunch. In Italy, one would be offered an aperitivo. The former term is more commonly used in the US and in other English speaking countries.

Ina Garten, known for her cooking show on the Food Network, The Barefoot Contessa, frequently plans elaborate meals that include an aperitif, and she is quite creative. Instead of martinis, she might serve appletinis, cosmopolitans, or other inspired drinks, frequently combining fruit juices with various alcohols. She also usually includes a non-alcoholic version for younger guests, or those who do not drink.

The origins of serving an aperitif are difficult to specifically identify. There is some speculation that serving an aperitif may have been common in Ancient Egypt, but little corroborating evidence exists to give this theory backing. More likely the invention of vermouth in Italy was cause to begin serving an aperitif in the late 18th century. By the late 19th century, the tradition of serving cocktails prior to dinner was both a European and American custom. Drinks like the martini, sherry, or even dry white wine or champagne sufficed as a palate warmer.

Most countries have popular aperitifs. For example, martinis before dinner are quite common in meals of several courses in the US. The French tend to drink anise-based liquors, like Pastis and Pernod. Kir, a mixture of white wine and cassis is also popular, and for those who wish to be fancy, Kir Royale, a mix of champagne and cassis might be substituted.

The Greeks may also serve an aperitif before dinner, and one most common to them is ouzo, another drink with an anise flavor. The Italians may favor cinzano or campari, which are both bitter. Vermouth might also be served.

In company with the aperitif is the digestif, a drink served after the meal that is said to aid in digestion. Digestifs tend to be a little heavier, for example port or cognac. Serving a digestif may be frowned upon however, particularly if one plans to drive home.

Attend Bartending School for free! (well, 30 hrs of work)

So Bartending Schools are generally official-sounding rip offs. You don't even necessarily need a liscence or certificate to bartend. That being said, schools are still a great shortcut to being the center of your social circle and learning some valuable skills. If you have 6-10 hours per week to dedicate to making phone calls, and you're at least 18, I recommend you try out as a Bartending School Job Lead Collector. 30 hours of calls for a free 2 week course at the San Francisco School of Bartending in the financial district. (Normally they charge $400-600!) There are also 5 week plans (same number of classes) available, but whether those are being offered in exchange for phone calls, I know not.

JOB LEAD COLLECTOR

(This is an exchange for services. There is no monetary compensation)

Please read the entire post carefully before replying.

The San Francisco School of Bartending needs your help reaching out to potential employers of our graduates. In exchange for your phone calls we will provide you with our two-week bartending course.

We are currently looking for people who have the time and motivation to commit 30 hours (6–10 hours per week) of their time making calls in exchange for a two week bartending course. Your mission is to investigate job leads for our grads from bars, restaurants and nightclubs by telephone. These are not sales calls, but merely inquiries as to the availability of bartending positions. The job consists of using Internet search engines to find establishments with bars, calling them to inquire about their hiring status and then entering it into our job database. The days and hours may be flexible but we do require a weekly update of your hours logged in. You must be able to use your phone and internet connection simultaneously for this position.

Hours must be completed prior to taking the course; therefore, it will be at least 3 weeks before you may attend.

HOW TO APPLY:

Please email your name and phone number along with first and second date/time preference and we will confirm. We will be holding interviews:

Tuesday, May 27 at 4:00pm

Wednesday, May 28 at 4:00pm

Thursday, May 29 at 4:00pm

Thursday, May 30 at 4:00pm

The interview will last 30-45 minutes; attire is casual.

Please plan ahead so that you are punctual. Interviews will start at the appointed time and late-comers will not be considered.

There are several positions available. No phone calls if you can help it, please.

http://www.sfbartending.com/

• Compensation: Free Bartending School with job placement assistance for your 30 hours of phone calls
• Telecommuting is ok.
• This is a part-time job.
• Principals only. Recruiters, please don't contact this job poster.
• Please, no phone calls about this job!
• Please do not contact job poster about other services, products or commercial interests.

http://sfbay.craigslist.org/sfc/fbh/687002858.html

Pairing drinks with food

Serve an apéritif, a vermouth spritzer with salad, wine with the entrée and a straight spirit or sweet cocktail with dessert.

Use common sense. If you think about it, pairing is about using your head (nose, mouth, brain). If you are eating something very rich and fatty, you will want something slightly acidic to "cut" it. If you are eating something with a strong flavor, try a heartier, stronger drink (dark tea, unsweetened or lightly sweet deep red juices, balsamic spritzer).

If you are a fan of drinking with dessert, remember the cardinal rule: the beverage should be as sweet as or sweeter than the dessert being served. Otherwise, the drink will attack the palate and come across as too acidic.

If you want to "carry" the flavor of a dish – meaning prolong the taste on your buds – sip on something creamy.

Mix, don’t just match. There are times when drinks "match" the food, meaning they have similar flavor and aroma notes. But they should also enhance and complement the flavor of something. It takes a very skilled nose and tongue to figure out what makes a good mix, but your kitchen is a laboratory, so start experimenting!

http://www.foodnetwork.com/food/wine_drinks/article/0,,FOOD_10018_3733366,00.html
http://cocktails.about.com/od/partiesholidays/gr/eatdrnk_bkrvw.htm (Useful alcoholic and virgin pairings)
http://www.foodnetwork.com/food/wd_pairings/0,1975,FOOD_10017,00.html (Wine Pairing guide)

Gin and Tonic

Type:	Cocktail
Primary alcohol by volume:	Gin
Served:	"On the rocks"; poured over ice
Standard garnish:	citrus fruit, usually lime
Standard drinkware:	highball glass
Commonly used ingredients:	One part (2oz) gin One to three parts tonic water, to taste
Preparation:	Mix and serve-stirred, not shaken.

Because there’s so little that goes into this iconic drink — gin, tonic water, ice and perhaps a bit of lime — what really matters are good ingredients.

For this particular cocktail, we have the British to thank, namely, Brits in 19th-century India, who were searching for ways to get their loyal subjects to ingest quinine, which is used to treat malaria and has at times been thought to repel mosquitos, which carry the disease. The amount of quinine in modern tonic water is a fraction of what’s needed for treatment (you’d need about 7 quarts of tonic water to even come close), but the drink’s popularity was established.

Yet even gin and tonic lovers face an uphill battle to find a good one. Even when done right, it’s not an easy drink to love — tonic’s slightly bitter quinine taste is a turnoff to sweet-drink lovers.

Atop the list of potential pitfalls is the tonic, a misunderstood beverage if ever there was one, and a potentially devastating blow to a perfect G&T.

“The sad part is, it’s screwed up at 90 percent of the bars in America, and you know the reason?” asks Dale DeGroff, one of the nation’s leading mixology consultants and author of “The Craft of the Cocktail.” “Ninety percent of bars in America use soda out of a gun that in no way, shape or form resembles quinine water.”

The better bet is tonic from a bottle — preferably one of those single-serving jobs, which preserves freshness. Request it that way if you’re ordering in a bar; the best bars will at least stock club soda and tonic in bottles. Brands are a matter of preference, though DeGroff is partial to Schweppes. (Me too, and I spent the better part of my childhood becoming a tonic water connoisseur — without gin.)

Gin vs. gin
The secret to the gin is the choice of botanicals. All gins have juniper as a flavor base in their distillation, which is what provides those foresty scents. But most use additional flavorings of citrus and spices. Bombay Sapphire has made its reputation on its use of 10 botanicals, from lemon peel to cubeb berries, a Javanese pepper. The mix makes Sapphire’s taste profile spicier than most — though Walker insists it’s the balance of flavors, not the number of them, that is key to its appeal.

DeGroff prefers a more straightforward gin — any London dry such as Beefeater or regular Bombay — to the more aromatic options, which also include Dutch and Plymouth gins, and new options like Tanqueray Ten. John Gertsen, principal bartender at Boston’s No. 9 Park, opts for “something snappy” like the original Tanqueray.

The key to the drink’s classic taste, DeGroff says, is to balance the bitterness of the tonic against the juniper and other flavors in the gin. “But always the juniper on top,” he adds.

As for the rest, choose a tall, slim, chilled highball glass, the freshest limes possible and — no matter how hot the day — solid cubes of the coldest ice you can get. Ratios for tonic to gin vary widely, from equal parts to 2:1. It’s really a matter of taste.

Variations abound, and none are beyond the pale: a sprig of mint, or a dash of Angostura bitters only add additional layers of flavor. But the humble gin and tonic is a hot-weather drink, best not to be overthought.

“Keep it simple,” Gertsen says. “A gentle stir and a big ol' hunk of lime and head for the hammock.”

DIRECTIONS

1) Chill the glass. You may want to fill it with ice, then empty it and refill, as some bartenders do with a martini glass.

2) Fill the glass with whole ice cubes. If you wish, take a wedge of lime and moisten the rim the glass with it.

3) Pour the gin over the ice, which should be cold enough that it crackles when the liquor hits it.

4) Fill glass almost to the top with tonic.

5) Squeeze one wedge of lime into the glass. Drop the squeezed lime into the drink as a garnish if you like; it’s not necessary, but can add a bit of extra flavor. (If you do, notes Dale DeGroff, make sure the peel has been washed.) Serve.

http://www.msnbc.msn.com/id/14134801/

http://en.wikipedia.org/wiki/Gin_and_tonic

Cordial & Liqueur

Liqueurs, or cordials, are just as important as the base liquors in the bar, some more than others. A liqueur is a sweet distilled spirit with sugar contents starting at 2.5 percent, with the sweetest (ie. crèmes) going far beyond that. These spirits begin with a base liquor, which could be anything from a neutral grain alcohol to a brandy or whiskey. To this sugar is added along with a mix of herbs, fruits or spices depending on the desired result. You will often see liqueurs with a main ingredient, such as curacao (orange) or herbsaint (anise), while other liqueurs are more of a blend of flavor, like Campari, Drambuie and Tuaca.

There are distinct classes of liqueurs, such as absinthe, amaretto, curacao, Irish cream, and triple sec, for which a variety of brands are available.

Then, there are proprietary blends protected by specific brands and known only by the brand's name. The recipes of some of these liqueurs, like Averna, Benedictine, Chartreuse and Frangelico, date back centuries and are as popular as ever. And yet, others (like Hpnotiq, PAMA, TY KU and X-Rated) are new on the scene and are just as distinct from other spirits.

Learn more about individual Liqueurs.

http://cocktails.about.com/od/cocktailspeak/g/crdl_spk.htm

Pouring Wheatbeer

The traditional method of pouring wheat beer is to first rinse the glass with cold water, then, without drying the glass, hold the bottle and glass almost horizontally while slowly pouring the beer. When the opening of the bottle dips into the beer, slowly tilt the bottle up until it is vertical. When there is less than one inch (or a few centimeters) of beer left in the bottle, swirl the bottle vigorously to pick up the sediment and create foam, which is poured on top. If done correctly, the foam should just crest the lip of the glass without pouring over.

http://en.wikipedia.org/wiki/Wheat_beer_glass (Useful info on types of glasses)

Irish Car Bomb, Lunch Box, & Depth Charger

3/4 pint Guinness
1/2 shot Jameson Irish Whiskey
1/2 shot Bailey's Irish cream

Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don't drink it fast enough it will curdle and increasingly taste worse. Tastes like beer at the start, milkshake at the end.

Ask for Lunch Box in old fashioned irish pubs, and a Depth Charge in Ireland, for similar drinks without offending people. (Imagine an Irishman asking for a "9/11" in the US!)

LUNCH BOX

3/4 Bottle Beer
1 shot Amaretto
1 oz Orange Juice

Lunch Box Directions
Fill a glass almost full with beer. Fill the rest with orange juice (careful not to fill it to the top). Then take the shot of amaretto and drop it into the cup with the beer and orange juice.
Serve in a beer mug.

DEPTH CHARGE

1 shot Vodka
1 shot Coconut Rum
1 shot Coffee Liqueur
1 shot Pernod
(fill to top) Cola
1 bottle pineapple juice
1 splash lemonade


Depth Charge Directions
Pour the Vodka, Pernod, Malibu & Tia Maria into a one pint beer glass, add the lemonade and pineapple juice, and top up with coke. Serve in a beer mug.

http://www.drinksmixer.com/drink7774.html

http://www.drinkswap.com/drinks/detail.asp?recipe_id=2565

http://www.drinkswap.com/drinks/detail.asp?recipe_id=103

Whiskey

Whisky, or Whiskey, refers to a broad category of alcholic beverages that are distilled from fermented grain mash and aged in wooden casks (usually oak, which may give a coconut aroma). At one time, all whisky was spelled without the extra 'e', as "whisky". In around 1870, the reputation of Scottish whisky was very poor as Scottish distilleries flooded the market with cheaper spirits produced using the Coffey still. The Irish and American distilleries adopted the spelling "whiskey", with the extra "e", to distinguish their higher quality product.^[14] Today, the spelling whisky (plural whiskies) is generally used for whiskies distilled in Scotland, Wales, Canada, and Japan, while whiskey is used for the spirits distilled in Ireland and America. Even though a 1968 directive of the Bureau of Alcohol, Tobacco and Firearms specifies "whisky" as the official U.S. spelling, it allows labeling as "whiskey" in deference to tradition and most U.S. producers still use the historical spelling. Exceptions such as Early Times, Maker's Mark, and George Dickel are usually indicative of a Scottish heritage.

Types of Whisky

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 normally cheaper whiskies 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, Jameson Irish Whiskey, Canadian Club) will usually not therefore contain the name of a 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 mixtures 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 bottled from the cask undiluted. Rather than diluting, the distiller is inviting the drinker to dilute to the level of potency most palatable.

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.

Scotch Whisky

Scotch is an obsolescent adjective meaning "of Scotland". The modern usage in Scotland is Scottish or Scots, where the word "Scotch" is only applied to specific products, usually food or drink, such as scotch whisky, scotch pie, scotch broth or scotch eggs, and "Scotch" if applied to people is widely considered mildly pejorative. However, 'Scotch' is still in occasional use in England, and common use in North America.

Scotch whisky is whisky made in Scotland. In Britain, the term whisky is usually taken to mean Scotch unless otherwise specified. In other English-speaking countries, it is often referred to as "Scotch".

Scotch whisky is divided into four distinct categories: single malt, vatted malt (also called "pure malt"), blended and single grain.

Scotch whiskies are generally distilled twice, though some are distilled a third time. International laws require^[5] anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years in oak casks, among other, more specific criteria. If Scotch whisky is from more than one cask, and if it includes an age statement on the bottle, it must reflect the age of the youngest whisky in the blend. Many cask-strength single malts omit the age as they use younger elements in minute amounts for flavouring and mellowing. The basic types of Scotch are Malt and Grain, which are combined to create blends. While the market is dominated by blends, the most highly prized of Scotch whiskies are the single malts.

Irish Whiskey

Most Irish whiskeys are distilled three times^[6]. Though traditionally distilled using the pot still method, column stills are used for the grain whiskey used in Irish blends. By law, Irish whiskey must be aged in wooden casks for a period of not less than three years, although in practice it is usually three or four times that period.^[7] 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 Whisky

The model for Japanese whiskies is the single malt Scotch, although there are examples of Japanese blended whiskies.

Canadian Whisky

Canadian whiskies are usually lighter and smoother than other whiskey styles. Another common characteristic of many Canadian whiskies is their use of rye that has been malted, which provides a fuller flavour and smoothness. 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.

American Whiskey

American whiskeys must be distilled from a fermented mash of grain and possess the taste, aroma, and characteristics generally attributed to whisky. The most common of the "named types" listed in the federal regulations^[10]are:

• Bourbon whiskey, which must be at least 51% corn (maize).
• Rye whiskey, which must be at least 51% rye.
• Corn whiskey, which is made from a mash made up of at least 80% corn (maize).

The "named types" of American whiskey must be distilled to not more than 80 percent alcohol by volume. "Named types" must then be aged in charred new oak containers, excepting 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 aging 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 percent alcohol by volume but is derived from less than 51% of any one grain.

American blended whiskeys combine straight whiskey with un-aged whiskey, grain neutral spirits, flavorings and colorings.

Not defined by the law but important in the marketplace is Tennessee whiskey, of which Jack Daniel's is the leading example. During distillation, it is identical to bourbon in almost every important respect. The most recognizable difference is that Tennessee whiskey is filtered through sugar maple charcoal, giving it a unique flavor and aroma.

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.^[11] 90% of the "whisky" consumed in India is molasses based, although India has begun to distill whisky from malt and other grains.

http://en.wikipedia.org/wiki/Scotch
http://en.wikipedia.org/wiki/Whisky

Proof vs Percentage of Alcohol

The degrees of proof is twice the percentage of the alcohol content measured by volume at a temperature of 60 °F (15.5 °C). Therefore "80 proof" is 40% alcohol by volume, and pure alcohol is "200 proof". US proof differs significantly from British proof.

http://en.wikipedia.org/wiki/Proof_%28alcohol%29

Short vs Tall Cocktails

Tall cocktails generally refer to cocktails served with more mixer and less alcohol in tall glasses. The exact amounts vary by barkeep. Short cocktails are served in short, wide glasses with less mixer but the same volume, not just because of general understanding of the definition of a short drink, but also because both professional bartenders and normal people are more likely to pour too much alcohol in short glasses. Despite the fact that short glasses contain more alcohol, tall drinks often cost more.

http://www.eurekalert.org/pub_releases/2005-12/bmj-sgm122105.php
http://drinkoftheweek.com/blog/cocktail-q-a-tall-drinks/

Kiwi Mango Mint Cocktail

This drink is screaming sunshine and freshness, making it perfect for spring and summer parties and patio brunches. The Kiwi Mango Mint is tall, light and refreshing and a nice fruity mix of kiwi (42 Below) and mango. Add to that the refreshing hint of mint and you have a fantastic drink. Using mango nectar creates a sweeter drink, but if only juice is available and you want the sweetness simply muddle some of the mint with a small amount of simple syrup. Even with the nectar, I found that releasing the essence of the mint into a dash of nectar via a short muddling session was worth the extra work.

INGREDIENTS:

• 1 part 42 Below Kiwi Vodka
• 5 parts mango nectar or juice
• 8 mint leaves

PREPARATION:

1. Fill a highball glass with ice.
2. Add the mint leaves and vodka.
3. Top with nectar or juice.
4. Stir well.

http://cocktails.about.com/od/vodkadrinkrecipes/r/kiwi_mango_mint.htm

Mixed Drinks vs Cocktails

A Mixed Drink is an alcoholic beverage of two or more ingredients. Typically, a base spirit is combined with other distilled spirits, mixers, sweetners, juices and water.

The term Mixed Drink can also refer more specifically to tall or short drinks with a spirit and mixer served over ice, such as the Gin & Tonic and Screwdriver.

A Cocktail is a type of Mixed Drink. The official definition of a Cocktail according to the modern Merriam-Webster Dictionary is "an iced drink of wine or distilled liquor mixed with flavoring ingredients." That's a pretty broad definition, but reflects the modern practice of referring to almost any mixed drink as a Cocktail. The first published definition of the Cocktail appeared in an editorial response in The Balance and Columbian Repository of 1806. This read: "Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters." It is this definition of ingredients that still refers to the "ideal cocktail."

http://cocktails.about.com/od/history/a/cocktail_dfntn.htm
http://cocktails.about.com/od/cocktailspeak/g/mxddrnk_spk.htm

Mint Julep

Anyone who is into horse racing will be familiar with this, the traditional drink of the Kentucky Derby during which some 80,000 juleps are served. Traditionally Mint Juleps are served in silver or pewter cups and held by the handle or rim in order for the cup to obtain optimum frost. As an alternative to muddling the mint and sugar cube you can also infuse a sugar syrup with mint. With this much bourbon in a drink, slow sipping is the appropriate way to imbibe.

View video: How to Make a Mint Julep

INGREDIENTS:

• leaves from 4-5 mint sprigs
• 2 sugar cubes or 1/2 oz simple syrup
• 2 1/2 oz bourbon
• mint sprig for garnish

OR

• 4 oz. of bourbon
• 2 tsp. sugar
• 4-6 mint leaves
• soda water (an option if you prefer it lighter)

PREPARATION:

1. Place the mint and simple syrup or sugar into a julep cup, collins glass or double old-fashioned glass.
2. Muddle well to dissolve the sugar and to release the oil and aroma of the mint.
3. Add the bourbon
4. Fill with crushed ice and stir well until the glass becomes frosty.
5. Garnish with the mint sprig.

http://cocktails.about.com/od/atozcocktailrecipes/r/mnt_jlp_cktl.htm
http://video.about.com/cocktails/Mint-Julep.htm (Useful video that shows you exactly how to muddle & make the drink.)

Club Soda vs Tonic Water, & Other Mixer Definitions

CLUB SODA

Club soda is one of many names for water that has been charged with carbon dioxide. It is also referred to as soda water, carbonated water, sparkling water and Seltzer water.

Soda waters usually contain a small amount of sodium bicarbonate, and is sometimes lightly flavored.

You can make your own soda water by using a soda siphon that charge plain water with carbon dioxide.

TONIC WATER

Tonic water is carbonated water flavored with fruit extracts, sugar and quinine. It is also known as Indian Tonic Water or just Tonic.

The flavoring agent quinine is a bitter alkaloid from the bark of the cinchona tree. It is used as the base flavor in most bitters, and is also used in the treatment of malaria.

DEFINITIONS OF OTHER MIXERS

http://www.webtender.com/db/browse?level=2&dir=ingrcat&char=6&nfrm

Gin Fizz

This classic mixed drink is much like a New Orleans Fizz. The Gin Fizz has a very light sour citrus flavor unlike the orange of the New Orleans version.

INGREDIENTS:

• 2 oz gin
• dash of lemon or lime juice
• 1/2 tsp superfine sugar
• 1 oz sour mix
• 1 egg white (optional)
• soda water
  
• maraschino cherry for garnish

PREPARATION:

1. Pour the gin, juice, sugar, sour mix and egg white into a shaker filled with ice.
2. Shake vigorously. More than usual if using the egg white to ensure it is mixed thoroughly with the other ingredients.
3. Strain into a chilled highball glass with ice cubes.
4. Top off with soda water.
5. Garnish with a cherry.

Glass guide--High ball glass

http://cocktails.about.com/od/cocktailrecipes/r/gin_fizz.htm
http://www.foldedspace.org/weblog/2005/06/gin_fizz_illustrated.html (Tips)

Hot Toddy

Warm and toasty and just in time for winter, the Hot Toddy is a classic hot drink. Feel free to experiment with your favorite types of tea or skip it all together and use hot water alone. Most black and green teas mix well with the sweetness of the honey and lemon, but from there it's a personal preference and some interesting toddies are possible. There is also a Gin Toddy that is a great variation of this warm cocktail.

INGREDIENTS:

• 1 oz brandy or blended whiskey
• 1 Tbsp honey
• 1/4 lemon
• 1 cup hot water
• 1 tea bag

PREPARATION:

1. Coat the bottom of a mug or an Irish coffee glass with honey.
2. Add brandy and the juice of the lemon quarter.
3. On the side, heat water in a tea kettle and add the tea bag to make hot tea.
4. Pour the steaming tea into the glass and stir.

http://cocktails.about.com/od/cocktailrecipes/r/httdy_ht.htm

Long Island Iced Tea

Transcript: How to Make a Long Island Iced Tea

Jonathan Stewart here for About.com with today's 90-second quick-tip. What should you serve to stuffy guests on a hot summer day when they ask for something cold to drink? As long as they're not driving, you might try a Long Island Iced Tea.

Clocking in at 28 percent alcohol, this drink packs quite a punch, which might account for why it's one of the top five requested cocktails in the country.

Long Island Iced Tea Ingredients

For today's recipe, here's what you'll need - check it out:

• 1/2 ounce each of top-shelf vodka, tequila, light rum, gin, and triple sec
• 2 ounces of sour mix
• a splash of cola
• a lemon wedge
• a shaker and glass
• ice

Long Island Iced Tea's Flavor

Some people claim that the Long Island Iced Tea tastes a little like good old fashioned iced tea, and that back in the day it was used to trick teetotalers into getting a little tipsy, which seems a little mean. Except for the fact - if you're confusing a cocktail with five types of alcohol with Lipton's, you've probably already had a couple yourself.

Mix the Long Island Iced Tea

Start by poring your vodka, tequila, rum, gin, and triple sec into your shaker over ice, then add your sour mix and splash of cola. Squeeze in your lemon wedge, and give the whole mixture a good shake.

Next, pour the mix into an ice-filled glass, and toss in the lemon for good measure. If you're catering to fancier boozers, try garnishing with a lemon spiral.

Long Island Iced Tea Variations

Some bartenders will omit the tequila so that it doesn't overpower the other liquors in this cocktail, a practice which may have found its roots in a little underground bar in Hanover, New Hampshire, where the Long Island iced tea is the best you'll find on either side of Long Island.

Long Island Iced Tea Origins

There is some debate as to the origin of the L.I. Tea - some claim it hails from the Prohibition era, others say it's from Tennessee, others still say it really is from Long Island. But regardless, this popular beverage contains at least two shots of alcohol, and double that in some bars, so be sure to enjoy responsibly.

Video: http://video.about.com/cocktails/Long-Island-Iced-Tea.htm

Grasshopper

One of the great things about the Grasshopper is that you can easily experiment with the ratio of the creme de cacao and menthe to find a combination that fits your taste. And whatever that may be, this Martini is a fantastic dessert cocktail and can be served on the rocks for the equally great Peppermint Patty. The suggestion of white and green liqueurs creates a beautiful, pale cream cocktail. However if you use either the brown (cacao) and white(menthe) a drink with a different look is made.

INGREDIENTS:

• 3/4 oz cream
• 3/4 oz creme de cacao, white
• 3/4 oz creme de menthe, green
• grated chocolate, to garnish
  

PREPARATION:

1. Pour the ingredients into a cocktail shaker with lots of ice cubes.
2. Shake well.
3. Strain into a chilled cocktail glass.
4. Serve after dinner (dessert cocktail)
   

Note: Can substitute ice shaking by adding a scoop of ice cream instead.

Even better, float this drink! Creme de cacao, Creme de menth, and then cream. This is demonstrated at the end of the Bartender Anime episode 1.


GRASSHOPPER SHOOTER:

Shooter version of the popular Grasshopper cocktail. The resulting shot is a light green color that will fit perfectly with your St. Patrick's Day celebrations.

INGREDIENTS:

• 1/2 oz crème de menthe, green
• 1/2 oz light cream
• 1/2 oz crème de cacao

PREPARATION:

1. Pour the ingredients into a cocktail shaker with ice.
2. Shake well.
3. Strain into a shot glass.

BAILEY'S GRASSHOPPER

This great recipe contains not only Bailey's, but also Godiva chocolate liqueur and creme de menthe. It's named a Grasshopper after the classic drink combination of cocoa, mint and cream with a whiskey base.

2oz Baileys Irish Cream
1/2oz Godiva Chocolate Liqueur
1/2oz Creme de Menthe

Shake all three ingredients together with ice. together and serve over ice in a short glass. Enjoy!

http://cocktails.about.com/od/atozcocktailrecipes/r/grshpr_cktl.htm
http://www.nicks.com.au/index.aspx?link_id=76.1195
http://www.lisashea.com/lisabase/cocktails/alcohols/baileys.html (I HIGHLY reccommend this site for tips on storing Bailey's and other Bailey's mixed drink recipes.)

Mojito

1.5 oz BACARDI (white) Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup (or 4 tsp. sugar)

The official drink of Miami, very hot in clubs during the summer. Traditionally prepared in a collins glass. To make a Mojito, juice from a lime is added to sugar and mint leaves in a tall glass. The mixture is then gently mashed repeatedly with a muddler. Crushed ice is then added, followed by rum and topped off with club soda.

Be sure to avoid using a mint medley like I did, and use spearmint. I also made the mistake of using too little lime and too much sugar...so it tasted basically like carbonated sugar water with an odd mint medley taste. I also happened to make it on a Sunday morning during the winter...haha.

Resources:

• www.bacardi.com (Go to the bacardi website, dance to the muddle song, and watch the tutorial on how to make a mojito.)
  
• http://www.tasteofcuba.com/mojito.html (Alternate recipe, in depth directions/explanation)
• http://www.esquire.com/drinks/mojito-drink-recipe (History and instructions)
  

White Russian

1 part Vodka
1 part Kahlua
1 part Cream, or Milk as a substitute

Black Russian: Less/No cream, possibly more Kahlua.

I HIGHLY recommend reading this full article (full of tips):
http://www.drunkenblog.com/drunkenblog-archives/000406.html

Alien Urine

1 Part Midori Melon Liqueur
1 Part Coconut Rum
1 Part Pineapple Juice

http://www.drinkswap.com/drinks/detail.asp?recipe_id=334

Brazilian Caipirinha

By Bruno Barros

Difficulty:

Cost:

"Caipirinha." I think this word is in the mouth of everyone in the world when it comes to Brazilian drinks. Made primarily with cachaça and lemon, the Caipirinha is certainly the best known internationally. So, let's make one.

Ingredients

1 lemon
2 ounces of cachaça
4 teaspoons sugar (or to taste)
Ice cubes

Method of preparation

1. Wash the lemon.
2. Cut the lemon into pieces and put them in a container.
3. Add the sugar in the same container with the pieces of lemon.
4. Crush them to extract the juice (use a tool similar to that in the image).
5. Add some cubes of ice.
6. Add the cachaça.
7. And finally, shake to mix the ingredients.

Serve the Caipirinha in a low and wide cup with pieces of lemon and a straw. Enjoy it and please be careful. Drink moderately.

FAQs

1. I can't find cachaça where I live. May I still prepare this drink? Answer: Yes!! You can use vodka or rum instead of cachaça.
2. May I use other kinds of fruits? Answer: Yes!! You can try this drink with kiwi, pitanga, acerola, caja, strawberry and so on. They are very good, too.

http://www.howtodothings.com/food-drink/how-to-prepare-a-brazilian-caipirinha

Lemoncillo

By MERIDITH FORD
The Atlanta Journal-Constitution
Published on: 01/17/08

Everybody else is doing it, so why shouldn't we? Danny DeVito and George Clooney shouldn't be the only ones who get to enjoy an after-dinner sip (or in their case, vat) of limoncello. More restaurants in Atlanta are catching on to the refreshing taste of this Italian digestivo, but you can make your own, too.

FRANCINE ORR/Los Angeles Times (ENLARGE)

Limoncello liqueur.

Related: • Search for more drink recipes • Search ajc.com's recipes • More on food and drink

This liqueur, made from alcohol, lemons, lemon zest and sugar, is a traditional after-dinner digestif that hails from Italy's Amalfi coast, where Sorrento lemons are used to give it a puckering, but smooth, punch. Using pure alcohol is best (because it absorbs the oils from the zest and gives a smoother flavor), but vodka — especially a high-proof one — will do the trick nicely. Take advantage of citrus season — try it with limes or oranges, too. This recipe, adapted from www.whatscookingamerica.net, is a good starter recipe that yields about two quarts.

15 lemons
2 (750 ml) bottles 100-proof vodka, divided
4 cups granulated sugar
5 cups water

Wash the lemons, then carefully zest so there is no white pith on the peel. (The pith is bitter and will spoil the limoncello.) In a large glass jar, add 1 bottle vodka; add the lemon zest. Cover the jar and let it sit at room temperature for at least 10 days (or up to 40) in a cool, dark place. Don't stir. In a large saucepan, combine the sugar and water; cook until thickened, about 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture, then add the additional bottle of vodka. Allow to rest for another 10 to 40 days. After the rest period, strain and bottle, discarding the lemon zest. Serve very cold.

http://www.ajc.com/living/content/living/food/stories/cocktails/2008/01/16/cocktail_0117.html

Shiso Sangria

By MERIDITH FORD
The Atlanta Journal-Constitution
Published on: 10/11/07

Before the frost shows up on your doorstep pumpkin, take advantage of cooler — but not yet cold — weather by easing into fall with a relaxed cocktail. Since vodka makes such a good mixer, make it work even harder by pairing it with end-of-the-season plums and the tawny sweetness of plum wine.

(ENLARGE)

Related: • Search for more drink recipes • Search ajc.com's recipes • More on food and drink

Shiso Sangria
1 serving

This cocktail, mixed up by Grey Goose mixologist Nick Mautone, is a little like mojito meets sangria — and takes advantage of all the latest cocktail trends — muddling and mixing things up a bit.

1/2 lime, cut into wedges
3/4 ounce simple syrup (see note)
1/4 plum, diced
4 to 6 shiso leaves (available at Asian markets, or substitute purple basil)
Ice
1 ounce vodka
1 ounce plum wine

In the bottom of a cocktail shaker, muddle the lime, simple syrup, plum and shiso leaves. Add the ice, vodka and plum wine. Shake well. Pour into a small rocks glass and garnish with a plum slice and shiso leaf, if desired.

Note: Make simple syrup by mixing equal parts sugar and water and bringing them to a boil. Add a lemon slice, cool, then keep tightly covered in the fridge until needed. It will keep for several weeks in the fridge.

http://www.ajc.com/search/content/living/food/stories/cocktails/2007/10/09/cocktail_1011.html?cxntlid=inform_sr

Intro

Hello hello,

This blog is in place in order to create an easy-to-use resource for mixing drinks at your parties. Blogs of recipes will list ingredients as tags, so you can easily click on a liquor you have on hand and find out what drinks you can make with it. Have fun!