Damship And The Bar

Companion For Mixing

2010-09-12T01:47:00.000+07:00

The ultimate companion for mixing drinks and tending barWhether entertaining at home or working the bar at a popular club, a good bartender wants people to enjoy their drinks and The Bartender s Best Friend makes it easy! With A-to-Z coverage, this definitive guide presents an alphabetical listing of every drink imaginable, including the latest and hottest such as the Cosmopolitan, Green Apple Martini, and Mojito. Specially bound, this book is written in an easy-to-read format and enhanced with stand-out icons for quick referencing of classic drinks, frozen drinks, shooters, alcohol-free drinks, punches, participatory drinks, and more. Experience the pleasure of cocktails as never before with The Bartender s Best Friend.

Backyard Bartender

2010-09-12T01:46:00.000+07:00

Muggy afternoons spent poolside, picnics at the beach, parties under a starry sky; summer is all about relaxation and fun. And when the mercury climbs, there s no better way to unwind than with an ice-cold cocktail. With more than fifty recipes for stylish martinis and fizzy libations that celebrate summer s laid-back attitude, The Backyard Bartender brings out your inner mixologist and turns your yard into summer s coolest hangout. Frozen, on the rocks, or shaken, The Backyard Bartender offers an array of must-try concoctions that celebrate the season. Nicole Aloni includes creative recipes based on summer s freshest ingredients, refined interpretations of classics like martinis and sidecars, plus nonalcoholic quaffs with plenty of zing. Why not try a Spicy Ginger Blush Martini Aromatic Lavender Lush Dessert-inspired Key Lime Pie Swimming Pool-blue The Deep EndFrom cocktail lingo to the tools of the trade, you ll find everything you need to transform your backyard into a summer retreat.

MIXOLOGY

2010-01-10T07:56:00.003+07:00

MIXOLOGY

Build:
When ingredients are poured into the glass in which the cocktail will be served. The ingredients are floated on top of each other. Sometimes a swizzle stick is used, allowing the ingredients to be mixed.

Float:
The final ingredient of a drink is added by pouring on top, over the back of a mixing spoon.
Puree:
A smooth mixture usually obtained by blending and then passing through the sieve.

Muddle:
When ingredients are crushed with a pestle in a muddler in order to extract the most flavor from fruit or mint garnishes.

Shake:
Firmly grabbing cocktail shaker and aggressively shaking it about a dozen times to fully mix the ingredients. Shaken drinks will be cloudier but more thoroughly mixed and colder.

Stir:
Pour ingredients into a shaker or mixing glass full of ice and stir with a long twist-stemmed barspoon at least six times in 360 degree complete rotations. Strain the drink into a cocktail glass and leave the “used” ice in the mixing glass.

MIMOZA

2010-01-09T12:22:00.002+07:00

mimoza

INGREDIENT:

Equal parts of Champagne & Orange juice

PROCEDURE:

Pour into glass

GLASS:

Champagne glass

Bonsai

2010-01-09T11:17:00.003+07:00

Bonsai

INGREDIENT:

1 oz Absolut Citron
0.5 oz Absolut Vanilla
Dash Triple Sec
1.5 oz Orange Juice

PROCEDURE:

Build entire drink in glass filled with ice

GLASS:

Rock Glass

GARNISH:

Slice orange

CLASSIC MARTINI

2010-01-09T11:07:00.001+07:00

CLASSIC MARTINI

0.25 oz Dry vermouth
2.0 oz Vodka or gin

PROCEDURE:

Rinse glass and dump excess vermouth
Shake or stir and pour into martini glass

GLASS TYPE:

Martini Glass

GARNISH:

Olive or Lemon Twist

Holland America Line Introduces New Martini Menu

2010-01-09T09:36:00.002+07:00

Holland America Line has introduced a new menu of martini cocktails on board its fleet of 14 ships. Featured on the menu are 19 Grey Goose martinis and a sampler platter of mini,
specialty martinis called the martini flight. Showcasing mixology at its
best, a new martini flight will feature six of the menus premier martinis.

The martini flight includes Holland America Line's signature martini,
the Yellow Tulip, a mixture of Grey Goose vodka, lychee juice, pineapple
juice, guava juice, coconut cream and fresh lime juice. Other martinis
included in the flight are the Peartini, Cosmopolitan, Sunshine Martini,
Rum Sundae and High Tide Martini. A house specialty will be a signature
Martini for Two with aged Cognac served with a dish of caviar and
traditional garnishes. Holland America Line's new martini menu will be
featured in the Explorer's Bar on its newest ship, ms Eurodam, in the
Pinnacle Grill Bar of its Vista-class ships and in the Ocean Bar on ms
Amsterdam, ms Maasdam, ms Rotterdam, ms Ryndam, ms Statendam, ms Veendam,
ms Volendam and ms Zaandam.

"We are constantly exploring new and inventive ways to enhance our
onboard offerings be that entertainment, culinary or with innovative
cocktails," said Richard Meadows, executive vice president, marketing,
sales and guest programmes. "The martini menu offers a wide variety of
imaginative, sophisticated cocktails that will appeal to our guests."

Launched as a precursor to the highly anticipated Martinis that will be
a part of the upcoming Mix specialty theme bar area, Holland America Line's
new martini menu was inspired to infuse a new splash of sophistication to
its already popular bars and lounges. Mix incorporates three specialty
theme bars -- Martinis, Champagne, and Spirits & Ales. These enhancements
are part of a new $US200-million Signature of Excellence upgrade to ms
Statendam, ms Maasdam, ms Ryndam, ms Veendam and ms Rotterdam.

For new Signature of Excellence upgrades, the first of the extensive
dry dock periods begins with Veendam in spring 2009 and the last will
be completed in Maasdam in late 2010. While in dry dock, ships will
expand the aft deck to create a new resort pool concept, The Retreat.
Enhancements will be made to all existing staterooms and additional
cabins will be added to the ships. The ships also will introduce 46
innovative lanai staterooms with direct access to the Lower Promenade Deck.
New spa staterooms near the Greenhouse Spa and Salon will offer special
in-room spa amenities. Overall, Holland America Line has committed $US525
million to its Signature of Excellence programme. (seatravel.wordpress)

Free Officer Bar Community

2009-11-25T05:17:00.006+07:00

free officer bar On Facebook
It is a social utility that connects people with friends and others who work, study and live around them. Keep up with friends, ...

Cocktail Recipe

2009-11-01T10:03:00.002+07:00

Cocktail Recipe ......

Martini
3 parts gin (Plymouth Gin_
1 part dry vermouth (Noilly Prat)
dash orange bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with an olive or lemon twist.

(A 50-50 Martini is equal parts gin to vermouth.)

Martini (Perfect)
2 oz gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
dash orange bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Algonquin Cocktail
1 1/2 oz rye whiskey
3/4 oz dry vermouth
3/4 oz pineapple juice
Shake with ice and strain into a chilled cocktail glass.

Affinity Cocktail
1 oz blended scotch
1 oz dry vermouth
1 oz sweet vermouth
2 dashes angostura
Stir with ice and strain into a chilled cocktail glass. (This is essentially a "perfect" rob roy.)

Fourth Degree Cocktail
3/4 oz gin
3/4 oz sweet vermouth
3/4 oz dry vermouth
barspoon of absinthe
Stir with ice and strain into a chilled cocktail glass. Squeeze a lemon peel over the drink and drop in.

Rolls Royce Cocktail
1 1/2 oz gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
2 dashes of Benedictine
Stir with ice and strain into a chilled cocktail glass. (This is yet again another perfect style martini but using Benedictine instead of orange bitters.)

Dubliner
2 oz irish whiskey
1/2 oz sweet vermouth
1/2 oz grand marnier
dash orange bittesr
Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Head Bartender

2009-11-01T09:47:00.002+07:00

HEAD BARTENDER

As the Head Bartender, you will manage, mentor, and develop employees to better performance. You will be responsible for running the bar, ensuring all customer requests are catered for in the required time and all staff complete duties as required, ensuring customer service is of an excellent standard from all team members.

The position involves managing the bar area and the service of drinks to tables and at the bar at all times.

You will be responsible for the Training and Development of Team Members during shift.

Qualifications required:
Formal bartending training
Requisite management skills
Strong team leadership
Excellent organizational and communication skills

Info :
www.caribbeanjobsonline.com

Statendam Officer Bar

2009-10-31T19:37:00.003+07:00

Statendam Ob......No Tax...caused they are workin' on ship. It's opened everyday from 18.00 to 02.00. Heineken or any beers are about $.95, and mixed drink is around $1.45.
That's very cheap if we compare with any bar on shore.......

Whiskey

2009-10-31T19:22:00.002+07:00

Plenty people from beverage department has been trained on Cruise Ship, and this article is used for training guide as well....

Whiskey: Warmth for the Soul

Whiskey, by definition, is the simple distillation of grain mash aged in oak. This aging smoothes out the raw spirit and adds each spirit’s unique flavor profile. From here, though, it gets much more interesting and complex, with each style of whiskey having its own story.

Single Malt Scotch Whisky

This prized whisky is made entirely from only malted barley, which is a process where the barley is germinated to release it’s sugars for fermentation. The critical element in the Scotch making process that defines it’s unique flavor occurs during the drying process. The germinated barley is dried in open kilns stoked by peat fire. This imparts the peat flavor most notably attributed to Scotch. Following this heating processs, the germinated barley is then milled and mixed with warm water to finish the conversion of starches to fermentable sugars. This liquid is then strained and becomes what we know as “wort”. Yeast is then added which results in the transformation of sugar to alcohol. The fermented wort is then distilled, usually twice, in pot stills and placed into barrels for aging.

Single malt whiskys must come from a single distillery and be aged a minimum of 3 years, but most distillers won’t release their product until it has aged for 5 or more. The standard barrel aging benchmark give to single malt is 12 years. Some feel that 15 to 25 years are better, but that mostly depends on the casks and the temperature the whisky is stored

Scotch whisky
is distilled from heather-flavored ales made from barley malt. Today they are double or triple distilled in traditional pot stills and made at one distillery. Single malt scotches, in particular, are especially affected by their location due to the differences in climate and proximity to the ocean.

Blended Scotch Whisky
These whiskeys are a blend of both malt and grain whiskey from Scotland and are the most popular and approachable by drinkers around the world. These are usually made from a blend of several different malts from distilleries across the region. Single malts would not have come into existence without their necessity in the making of these spirits.

Cutty Sark Founded in 1923. A noticeably lighter style of scotch whiskey. Usually a blend of Speyside malts aged in American oak barrels formerly used for oloroso sherry.
J and B A blend of 42 different Speyside malts and grain whiskies.
Chivas Regal Founded by James and John Chivas. This is a careful blend of Stratisla, Glenlivet, many other Speyside single malt whiskies, and grain.
Famous Grouse Scotland's best-selling blended whisky.
Johnnie Walker Founded in 1820. Johnnie Walker is famous for blending rich Islay and Island malts with elegant Speyside whiskies (namely Cardhu).

Rye Whiskey
The American whiskey precursor to bourbon, these whiskeys were born on the Pennsylvania frontier by immigrant Scots and Irish seeking a distillable replacement for the malted barley used in their homeland. Rye whiskey must have a mash bill of 51% rye (as opposed to 51% corn in bourbon). They are less sweet and significantly spicier than bourbon. Many of today’s mixology experts believe rye to be a far better mixer in classic cocktails and a great resurgence is expected in the next 10 years.

Old Overholt A great first step into the world of rye whiskey. A light and smooth style bottled 80 proof.Tasting Notes: A nose of oil and peppermint leads to a well rounded palate of ginger, cedar, and rye bitterness.
Jim Beam Yellow Label Rye Aged 4 years.Tasting Notes: Obvious notes of vanilla and rye. Light spice, a touch of bourbony sweetness and a long, soft finish.

Bourbon
This is America’s most notable contribution to the world of spirits. Made from at least 51% corn and aged for a minimum of two years in new charred oak barrels, bourbon must be made in the United States from pure water and distilled to no more than 160 proof. As far as the water goes, most bourbons use water filtered over Kentucky limestone; that creates incredibly pure iron-free water ideal for bourbon distillation.

Bourbon originated on the heels of America’s very first tax set in 1791(thanks to Alexander Hamilton), an excise tax on whiskey to pay war debts. Clearly unhappy with the situation, the immigrant farmers distilling Rye in Pennsylvania revolted against the tax. It was only a matter of time til troops were sent in to quell the uprising, but upon their arrival, the rebels had already fled west to Kentucky where it wasn’t long before they discovered that distilled corn mash, iron free Kentucky water, and charred oak barrels can fashion you some pretty snappy hooch.

Maker’s Mark Created by T. William Samuels after prohibition, Maker’s Mark sought to differentiate itself as more elegant bourbon by relying heavily on corn and replacing most of the requisite rye with wheat.Tasting Notes: Round caramel and butterscotch notes obtained through fermentation in Cypress tanks. A healthy nose of smoke and light oak lead to a light and lively palate of spicy notes. Look for hints of Pecan Pie, fruit cake and tea.
Basil Hayden Inspired by whiskey pioneer Basil Hayden, Sr., who began distilling in 1796. Today’s whiskey still follows this recipe closely and spends 8 years on oak. Basil Hayden is known to have a slightly higher percentage of rye in its mash bill than most other bourbons.Tasting Notes: Lighter, complex, and spicy. Notes of peppermint, honey, and tea can be fully discerned. Finishes exceptionally clean.
Knob Creek Named after the boyhood home of Abraham Lincoln, this bourbon was designed to honor the full-throttle pre-Prohibition styles of bourbon. Bottled at an honest 100 proof.Tasting Notes: A nose of grain oak and nuts gives way to a palate of rich oak, vanilla, and hints of stone fruit. Finishes long, very long.
Woodford Reserve Aged and bottled in the heart of horse country at the Labrot and Graham distillery (the smallest in the state). This is four grain whiskey: Corn, Rye, Wheat, BarleyTasting Notes: A remarkably soft entry leads to a firm mid-palate of caramel, rye, brown spices, and nuts. Finishes with pleasant notes of pepper and rich oak.
1792 Ridgemont Reserve Bourbon A beautiful small-batch bourbon aged 8 yrs in new charred oak. The official whiskey of the Kentucky Bourbon Festival.Tasting Notes: Rich notes of Banana and smoke. Finishes with mild heat.
Buffalo Trace 12 yr. Buffalo Trace Distillery stands on America’s oldest distilling site. This bourbon was introduced in 1999 and has yet to be widely discovered. A connoisseur’s secret. Best all by itself. Tasting Notes: A very masculine whiskey with heavy aromatic notes of mint, molasses, and vanilla that give way to flavors of brown sugar, spice, oak, and leather.
Bulliet Frontier Whiskey Following a 175 yr. old recipe, this bourbon is made with a high rye content and, uniquely, has its own grain division which acquires the highest quality grain grown exactly to Bulliet specifications. Aged 6 yrs. in new American White Oak. Tasting Notes: A wonderful 90 proof bourbon that delivers balanced notes of smoke, vanilla, and honey. Starts and finishes mild with light heat.
Booker’s A treasured single barrel expression from the Jim Beam distillery. The world’s only bourbon bottled uncut and straight from the barrel between 121 and 127 proof. Each barrel that will become Booker's bourbon is aged in the very center of the rackhouse where the temperature and humidity combine in the perfect proportion for the finest bourbon. Tasting Notes: A range of intense flavors from oak-tannin and smoky vanilla to lighter tones of mocha and coffee. Add spring water to customize the taste and finish to your palate.
Jim Beam Following 200 years of tradition, Jim Beam is a fine expression of the American craft of distillation and bottled at 80 proof.
Wild Turkey 101 While it may have found a back seat to many of today’s high-profile ultra-premium bourbons, it remains a high-quality product in its own right. Distilled to only 109 proof and bottled at 101 proof means less dilution and more true bourbon flavor. Wild Turkey Rare Breed Barrel-proof bourbon (bottled directly from a variety of barrels at the proof it reaches in those barrels, with no added water to lower the proof or dilute the flavor) that marries 6-, 8- and 12-year-old stocks.

Tennessee Whiskey
In it’s rendering, a bourbon style whiskey by all accounts with the notable addition of filtration through sugar maple charcoal giving it a mellow flavor distinctive only to this style.

Jack Daniel’s Single Barrel Each bottle is taken from a “single-barrel” selected by master distiller Jimmy Bedford himself and carries its own unique character. Aged 6 to 7 years.Jack Daniel’s Old No. 7 A sour mash Tennessee whiskey, not a bourbon like many believe. For nearly the entire process, Jack Daniel’s is crafted just like a bourbon except, in its final stage, it is filtered by drop through 10 feet of charcoal made from sugar maple. Gentleman Jack Gentleman Jack is charcoal-mellowed twice, once before it’s aged in charred white oak barrels, and once again four years later before it's bottled. It receives what the whiskey tasters here in the Jack Daniel's Hollow call "a double blessing" from the charcoal-mellowing process.

Irish Whiskey
This style of whiskey was developed by Irish monks mimicking Arab methods of distilling perfume and using pot stills. Irish whisky is made with malted and unmalted barley and other varieties of cereals. Unlike Scotch whisky, the malt is dried in closed kilns and it is, generally, distilled three times which impart a particularly smooth palate.

Jameson Introduced in 1780, this world-famous whiskey is made from malted and unmalted barley in copper pot stills and aged in bourbon-seasoned American oak.
Bushmills White Label The original and best known whiskey from the "Old Bushmills" Distillery. It is an 80-proof premium blended Irish whiskey; a blend of single malt and single grain whiskeys.
Tullamore Dew One of Ireland's finest and most widely distributed whiskeys, Tullamore Dew was first distilled in 1829 in the small town of Tullamore in County Offaly in the heart of Ireland. The name is a derivative from the initials of an early owner. Daniel E. Williams – DEW.
Redbreast Redbreast is a 'single' unblended, pure pot still Irish whiskey which has been triple distilled and rested in oak casks for not less than 12 years.

Canadian Whiskey
Dating back to the early 1800s, Canadian whiskeys generally contain rye but are a blend of other grain spirits, occasionally bourbon. Second in sales only to vodka in the United States, Canadian whiskey must be made in the U.S. or Canada and aged for a minimum of 3 years in oak.

Crown Royal Conceived in 1939 to celebrate a historic visit of King George VI and Queen Elizabeth to Canada, this whiskey is a blend of what Seagram’s evaluates as its finest whiskeys. Introduced to the U.S in 1965.
Canadian Club Made in Walkerville, Canada, Canadian Club is the only Canadian whisky that is barrel blended prior to aging in white oak barrels to allow the flavors to marry. Aged six years (twice the period of required by Canadian law).
Seagram’s 7 Started in 1928, this Seagram’s Seven Crown has a mash blend of corn, rye, rye malt, and barley malt. The whiskey is sour mash fermented and double distilled.
Seagram’sVO Originally conceived in 1911 to celebrate a wedding within the Seagram family. The VO stands for “very own.”

RUM

2009-10-31T19:10:00.002+07:00

Rum and Coce......that's the most favorite drink on Statendam O.B....
One day, I just wanna know about RUM . Captain morgan and sprite, bacardi lemon and sprite and so many drink can be made by using RUM........

I took this article below, from the desk of one of asst beverage manager on stat. ship last year, and I was trained about Responsible Alcohol Service.

____________________________________________ And Here It Is below " RUM is..."

Rum: Nectar of the Islands

While vodka continues to own the American spirits market, rum is quickly growing in favor. With several styles and amazing level of variety, just about every drinker can find a rum to wrap their palate around. White rums can exhibit a neutrality sometimes rivaling vodka and dark rums carrying the sophistication of many great brandies and cognacs and are exceptional in mixed drinks, complex cocktails, and all by themselves.

Rum cries Celebrations!!!

Definition and Origins

Rum is a spirit made by distilling fermented sugarcane juice or molasses. After distillation, rums are “cured” or “rested” in oak barrels to take off their rough edge.

This spirit comes with a rich and exciting history dating back thousands of years. Its story begins in the Far East where sugarcane was first transported back to Europe by Alexander the Great. Over time, explorers and conquistadors began bringing the sugarcane to the New World, most notably to the Caribbean basin, where ideal growing conditions abounded. Around 1650, the earliest forms of rum (known to many as “Kill Devil” of “Rumbullion”) was first being distilled in the Islands. The result was a rough and fiery spirit that over time (and with many technological advances in distillation methods and oak aging techniques) has become one of the world’s most popular and delicious tipples.

What many don’t realize is that rum was America’s first largely used spirit before the appearance of rye, bourbon, gin, and, of course, vodka.

Rum Designations

Rum Agricole –
This is rum made by distilling the fermented wash of sugarcane juice. Due to restrictive costs, very few rums in the world are made this way.

Rum Industrial –
This is rum made by distilling fermented molasses.

Styles of Rum

White Rum –
These rums are fermented for 1 to 3 days and usually column distilled although some are blends of pot and column distillation. White rums are generally light and crisp, some with a neutrality rivaling vodka. While it occasionally spends years in an oak cask, charcoal filtration removes any color in the spirit.

Amber or Gold Rum –
Generally aged for a few years, these rums are mellow with a touch of sweetness. They are most often used for cocktails and mixed drinks.

Añejo or Vieux Rum –
These rums are generally amber or darker from time spent in oak casks. They are exceptionally smooth and sought-after rums that display great complexities. Vieux is a French designation that indicates that the rum is aged for a minimum of 3 years in a cask not bigger than 650 liters.

Flavored Rums –
The fastest growing segment of the rum market is spiced and flavored rums. These come from the practice of local rum makers adding fresh fruit and spices to their rums to add flavor.

Pampero
(Venezuela) A beautiful dark blend of 4- to 6-year-old rums.
Tasting Notes: Exceptional complexity and finesse. Strong notes of graham cracker, ginger, cinnamon, and tobacco tempered with light citrus.

Pyrat XO
(Anguilla) This wonderfully rich bottling takes 9 of the Caribbean’s finest rums and ages them according to a Solera aging process in French Limousin oak.
Tasting Notes: Awesome notes of French toast, apricot, and ripe banana thrown in for good measure. This rum blooms served over ice.

Pyrat Cask 23
(Anguilla) A phenomenal blend of Caribbean rums up to 40 years in age. Only 3000 bottles are made each year.
Tasting Notes: Pinnacle rum-making. Almost identical to the XO with far more richness and depth.

Zaya
(Guatemala) A fantastic 12-year-old “rum agricole” from Zacapa, Guatemala, a region known to produce some of the world’s finest rums. The soil, climate, fantastically pure water, and the “pure virgin honey” of the sugarcane plant give life to this rum.
Tasting Notes: A supple oak nose gives way to exceptional toffee and mahogany.

Flor de Cana
(Nicaragua)
7 yr. Distilled from sugarcane and the world’s only rum to be kosher certified. This is an excellent expression of well-balanced Nicaraguan rum.
Tasting Notes: A strong whiff of warm orange, caramel, and vanilla gives way to sweet and smoky hints of melon, pear, and oak.

Lemonhart Demerara
(Guyana) A rich and terribly strong rum made from Demerara (turbinado) sugar in Guyana. The name Demerara comes from the name of the river that irrigates Guyana’s cane fields. They say the sandy cane soil near this river lends to its unique flavor.

Myers
(Jamaica) A popular full-bodied Jamaican “rum industriale.” This rum is pot distilled and aged in charred oak.
Tasting Notes: A thick entry leads to a mildly sweet, moderately full-bodied palate of dark caramel and toasted coconut husks. Finishes with a lash of spicy heat and a charred whiskey barrel note.

Cachaça 51
(Brazil) One of the 3 pillars of Brazilian society (the other two are soccer and Carnival), it is a liquor made from distilled sugarcane juice, raw in flavor and strong in punch. Similar to white rum only drier.

Barbancourt
(Haiti)
5 star Developed in 1862 by Dupre Barbancourt. His approach to making rum closely mirrors Cognac-making (double pot distillation). Barbancourt is an agricole rum made from hand-cut sugarcane and aged in French Limousin oak. This particular rum is aged five years.
Tasting Notes: An excellent sipper rich in butter and caramel. Best all by itself or with a couple cubes of ice.

Appleton
(Jamaica) The crown jewel of Jamaican rum made from the prized sugarcane of the Nassau Valley. Appleton ages its rums in previously used and recharred Jack Daniel's barrels.
V/X This flagship is aged 10 years and is medium to full bodied. Awesome with fresh tropical fruit and ginger beer.
Tasting Notes: A mouthful of orange peel, apricot and vanilla.

Mt. Gay Eclipse Rum
(Barbados) The oldest distillery in Barbados uses Jim Beam bourbon barrels to age its rum. Mt. Gay is also noted to have one of the best pure water sources in the Caribbean to smooth and lengthen this spirit.
Tasting Notes: Reminiscent of clover honey, dried herbs, pineapple, and orange blossom. Compact in texture and a bit sharp on the palate. Flinty, dried-fruit components are key. Well balanced, with a nice fragrant finish (Chicago Beverage Tasting Institute).

Captain Morgan's
(Puerto Rico) Named after a famed buccaneer of the 17th Century, who was eventually to become a Jamaican governor. This Puerto Rican spiced rum was created in 1982 and produced at the Serialles distillery. The product is made with a variety of fresh spices and works amazingly well in cocktails.

Cruzan
(St. Croix) The Estate Diamond Distillery located on St. Croix, U.S. Virgin Islands, was founded in 1760. The tradition and craftsmanship of this rum is carried forth by three generations of the Nelthropp family.

The Mixologist’s Perspective: Many consider rum to be the world’s most mixable spirit. It works fantastically with fresh fruits, especially tropical fruits, due to its lightly sweet nature. When working with rum, don’t be afraid to balance out flavors by using aromatic bitters. Angostura bitters are a “match made in heaven” for rums, especially aged rums. White rum is mandatory for the perfect Mojito, while mixing aged rum with fruits, fortified wines, cordials, bitters, and other ingredients can lead to some truly unique, delicious, complex cocktails.

Tequila

2009-10-31T16:54:00.002+07:00

Get some sliced of lemon...and little bit of salt....and cheers......

Tequila: Fire Water Deluxe

In the past decade, tequila has captured the hearts of drinkers around the world with the wide availability of high-quality product. Tequila’s popularity in America, of course, began when the Margarita became the unofficial cocktail of the U.S. many years back. The majority of the tequilas used, though, were mediocre in quality at best, with gold tequilas being the fastest selling and most popular (they remain that way to this day). Today, a wide variety of 100% Blue Agave tequilas have hit the scene, probably infringing on the single malt scotch market that exploded in the 1980s, offering the discriminating imbiber a spirit to rival the finest Cognac.

Definition and Origins

Tequila comes from the distillation of the fermented sap of the Weber Blue Agave plant (a relative of the lily or amaryllis). The agaves are ideally harvested at maturity, 5 to 8 years old (these carry the most juice), cut in half and cooked in ovens known as Hornos or Autoclaves. Once thoroughly cooked, the agaves are milled and mixed with water and yeast. The
mixture is left to ferment and then distilled, usually twice, in pot or column stills.

In its earliest incarnation, tequila was born through the ingenuity of the Spanish Conquistadors who invaded Mexico in the early 16th century. The Conquistadors, having only a limited supply of brandy on their voyage, were forced to look elsewhere for their potable beverage. The solution came with the distillation of the local pulque, a low proof wine of the Maguey or Agave plant which was used mainly by Aztec priests during rituals and by captured warriors just before their execution. This distillate came to be known as Mezcal brandy, then simply Mezcal. Eventually, it became known that the finest of these Mezcals came from the region in and around the town of Tequila, thus the Tequila designation of Mezcal was born. To simpify the relationship between the two, simply remember Tequila is to Mezcal as Cognac is to brandy.

Tequila Designations

Mixto – Tequila made with at least 51% agave, with sugars, caramel, and other neutral spirit usually added. This is the most inexpensive way to produce tequila and the most popular. They are what blended scotches are too single malt scotches.

100% Blue Agave – Designated 100% Blue Agave and will say so on the bottling. This represents the finest expression of the spirit. The Blue Agave plant is considered the finest of over 100 living species of agave today and was discovered and designated by a German botantist named Weber. Thus, the designation: Weber Blue Agave

Styles of Tequila

Silver or Blanco – These tequilas are unaged, but can sit in tanks for up to 60 days. This style carries the truest flavor of the Blue Agave and is usually fresh, spicy, and fruity. Ideal for a fresh lime Margarita.

Reposado – Tequilas that been aged 2 to 11 months in oak or wooden casks. This is the most popular tequila among the Mexican people. The aging smoothes out a few of the rougher edges found in most silver or blanco tequilas.

Añejo – Tequila aged more than 1 year. Exceptionally smooth and best drunk on their own to appreciate the flavor and craftsmanship.

Sauza
Founded in 1873, Tequila Sauza comes a close second in overall popularity to Jose Cuervo. Sauza was the first tequila imported into the United States and carries a fantastic reputation in the industry. Its gold tequila gives Jose Cuervo a run for its money in many parts of the country and its premium reposado Hornitos is one of the best premium mixing tequilas in the world. Sauza is also known for several other premium tequilas including the Sauza Tres Generaciones Añejo; a rich and complex aged tequila.

Hornitos Reposado
Aged up to 6 mos. Rich and clean with notes of citrus and peppermint, many consider Hornitos to be one of the finest Margarita tequilas anywhere.
Tasting Notes: A light-bodied palate of peppermint, tropical fruit and spice lead to a slightly warm and creamy finish.

Commemorativo
A widely popular mixto tequila aged in Bourbon casks.
Tasting Notes: A round and full-bodied tequila with lots of oak, vanilla, and hints of raisin. Nice, but certainly not the most complex tequila on the market.

Don Julio
Started in 1942 by Don Julio Gonzalez, Don Julio has the reputation of crafting some the world’s finest 100% Blue Agave tequilas, most notably a beautiful silver, 6-month-old reposado, and a 16-month añejo.

Silver
This bad boy goes straight into the bottles without any rest.
Tasting Notes: Clear, formidable and bright with notes of sweet earth and bracing minerality. Medium-bodied with touches of stone fruit and dried flowers. A touch of green pepper and vanilla bean.

Añejo
A rich and gorgeous expression of the añejo style. Aged in white oak barrels from Kentucky.
Tasting Notes: Smooth and rich. Clean and dry, with a sweet touch of wild honey. The citrus aroma has hints of lime, grapefruit and mandarin. It is a truly spectacular sipping tequila.

Chinaco
A boutique-style tequila made at La Gonzaleña distillery in the state of Tamaulipas. One of the few ultra-premium tequilas made outside the state of Jalisco where most of the world’s tequila is made.

Silver
An extraordinarily pure expression of silver tequila bottled 30 days after distillation.
Tasting Notes: Light and delicious aromas of pear, quince, dill and lime lead to a firm palate of clean 100% Blue Agave.

Corazon
Corazon harvests its agaves from the large sweet agaves of the Arandas Highlands. These tequilas are estate-grown, meaning Corazon has complete control over the tequila-making process from new growth to bottling.

Reposado
Aged in new Canadian oak for up to one year.
Tasting Notes: Medium-bodied. Clean, spicy, and woody with a complex layering of dry fruits, red bell pepper, and caramel. Toasted aromas and a great creamy feel.

Añejo
Aged 2 years in new Canadian oak.
Tasting Notes: Sweet and floral nose leads to a palate with a round, supple attack ending in a medium- to full-bodied taste of rich caramel, brown spice, and grilled fruit. Gorgeous balance.

Don Eduardo
A triple-distilled tequila from the La Mexicana distillery in the state of Jalisco.
Silver The world’s first triple-distilled silver tequila.

Tasting Notes: The nose is fresh, vegetal, and pine-like; aeration allows the pine/cedar scent to dominate the latter nosing phase. The palate entry is sweet and sap-like, almost honeyed. At mid-palate, the flavor profile turns bittersweet and bean-like. Ends well with taste flashes of cocoa bean and linseed oil. A solidly made silver that's fresh and intensely agave-like (F. Paul
Pacult, Spirit Journal, December 2004).

Reposado
Uniquely rested for eight months in 100-year-old vats crafted from Oregon pine.
Tasting Notes: Delicate opening perfume is softly herbal and peppery; aeration opens up the aroma to include scents of steamed asparagus, cocoa bean, and light toffee. Luscious, structured palate entry; at mid-palate the flavor explodes to feature flavors of dark chocolate, honey, tar, and uncooked vegetables. Sophisticated, yet borderline feral in the mouth. A superb reposado
(Wine Enthusiast, May 2005).

El Tesoro
Totally estate grown and noted to be the last “handcrafted tequila on earth.” The bitter part of the stem is hand-removed on each agave to insure that only the purest and sweetest part of the plant makes it to distillation. The agaves are hand-crushed with a one-ton stone roller as they were a century ago, and what finally sets El Tesoro apart is that, unlike any other tequila in the world, it is distilled to proof.

Platinum
Bottled within 24 hours of distillation.
Tasting Notes: Exceptionally fresh flavors of the blue agave plant are captured in this tequila. Fruit and pepper with a touch of smoke.

Reposado
Eight to 11 months in oak casks.
Tasting Notes: Absolutely delicious with funky touches of smoky agave, oak, vegetable, and a quandary of spices.

Añejo
Aged up to 3 years in ex-bourbon-barrels.
Tasting Notes: An Intense oak and vanilla nose leads to a full palate of nutmeg, grilled pineapple, and smoke, followed by a slightly dry finish.
Patron Probably today’s best known and most sought-after ultra-premium tequilas. Produced in a small family-owned distillery high in the Jalisco Mountains and double distilled in copper pot stills. Its unusually high price point reflects their alleged incomparable standards in agave selection.

Silver
Possibly the world's most well known ultra-premium tequila.
Tasting Notes: Clean flavors of fresh agave with a touch of pepper and pineapple. Finishes extraordinarily smooth for a silver.

Añejo
A careful blend of aged tequilas which, like fine wines, are adjusted at each vintage.
Tasting Notes: Extraordinarily elegant. It has a voluminous bouquet and a palate rich with fruit and spice. This tequila finishes like a pleasant dream.

Jose Cuervo
Jose Cuervo is the oldest tequila producer in existence. Don Jose Antonio de Cuervo was granted land in 1758 by the King of Spain; on this land he began making his product. He received an official license in 1795 to produce the spirit. Jose Cuervo is currently the #1 tequila in the world.

Reserva de la Familia
First made in 1995 to commemorate Jose Cuervo's 200th Anniversary, the remarkable sipper spends 3 years on French oak before reaching the bottle.
Tasting Notes: A full floral bouquet and rich with the flavors of nuts, vanilla and spice. The lingering finish is remarkably similar to Cognac.

The Mixologist's Perspective: When people think of cocktails made with tequila, 99% of them immediately think of the Margarita and rightly so. Few mixologists have been brave enough to take “roads less traveled” with this spirit. For Margaritas, silver tequilas do an excellent job of balancing the fresh lime and orange liqueur, while reposados make a considerably mellower and more widely approachable version. Añejos have too much complexity and flavor to enjoy in most cocktails, but may well work for you. Just experiment. Tequila mixes well with fresh lime, lemon, orange, grapefruit, all kinds of berries, and tropical fruit purées.

Glass For Beverage

2009-10-31T16:00:00.007+07:00

Old Fashioned Glass is also good for serving spirit - on the rock / Straight Up.

MARTINI GLASS

PINT GLASS

HI BALL GLASS

Gin No Tonic, just put sprite instead

2009-10-31T15:38:00.004+07:00

Sometimes, No Tonic in our fridge, and It's good idea to use sprite instead... Some Officers on board very like this drink...

Gin: The Comeback Kid

Until the late 1990s, gin had seemed to all but disappear behind the more exciting and highly marketed vodkas, single malt scotches, and boutique 100% blue agave tequilas that were capturing the hearts and wallets of drinkers nationwide. Gin has a somewhat “black sheep” reputation as a spirit due to its tie to the low-quality “bathtub” spirits of the Prohibition era and totally unique and bracing flavor profile. Fortunately, though, on the shoulders of many avid cocktail drinkers, gin is making a strong comeback with several new and exciting stylings hitting the market all of the time..

Definition and Origins

Gin is essentially an infused vodka. It starts with a neutral spirit that is infused or flavored with a variety of botanicals, most notably juniper(a blueish berry with flavors of pine, camphor, and menthol). It is this dry and unmistakable flavor that most uniquely characterizes the spirit. Other predominant botanicals commonly found in gin are cardamom, coriander, angelica, lemon peel, orris, licorice, almond, cassia bark, and Grains of Paradise (which often gives a seductive hit of lavender).

Gin was originally conceived of in the early 1600’s by dutch professor Francisus de la Boe, while trying to come up with a remedy for kidney disorders and stomach complaints. This original recipe, made by adding junipers oils to grain alcohol, a and was referred to as genever, the French word for juniper. Eventually the British to a strong liking to what they called, “Dutch Courage” and with advent of a Dutchman ascending the throne of England. gin quickly to hold continues to reign as the kingdom’s national spirit

Gin Classifications

Distilled Gin – The world’s finest gins are made by steeping botanticals in neutral and rectified spirit and then redistilling to meld the flavors into the final product.

Compounded Gin – The cheap and easy route in the gin world. Neutral spirit flavored with Juniper and other botantical oils and flavorings

Styles of Gin

London Dry Gin – Gin of the highest quality. This gin can be produced anywhere in the world and it cannot have added colors or sweeteners.

Plymouth Gin - This gin must be made in Plymouth, England at the Black Friar Distillery and tastes earthier and slightly less junipery than London dry gin. The fact that there are no bitter botanicals in the mix is a point of differentiation.

Old Tom Gin – Similar to a London dry gin with the addition of sweeteners, usually sugar or orange flower water. No longer available in the U.S.

Sloe Gin – Not actually a gin, but a liqueur made by steeping wild berries in gin and sweetener.

Classic Style Gins

Tanqueray This is the top-selling gin in the United States. Favored by the hardcore gin drinker due to its rich juniper pop.Tasting Notes: Focused flavors of juniper, orange peel, lemon, angelica root, licorice, and Cassia Bark.

Bombay A top-secret recipe, this gin uses 8 botanicals. Bombay employs its own unique distillation system to insure the highest quality product.Tasting Notes: Spicy with big hits of juniper, coriander, citrus, ginger, and cardamom. This gin is alive .... World renowned Master Mixologist Dale Degroff favors this gin.

Plymouth Founded in 1793, Plymouth gin is still made in its original copper stills at the Black Friar distillery (formerly a monastery). The spirit is made with 7 botanicals and bottled at 41.2%. Rootier, earthier, and slightly less junipery than other gins, it is the only gin in the world with a “Denomination of Origin” (i.e., Plymouth must be made in Plymouth, England).Tasting Notes: Fresh juniper with citrus and notes of deep earth. Smooth, balanced, with a long and intense finish.

Junipero A product of Anchor Distilling in San Francisco, this gin is made with 12 botanicals through small batch distillation.Tasting Notes: Viscous and powerful. Fresh citrus, juniper, and cardamom hit you full on.

Boodles The only gin in the world made with the vacuum-distillation method at a lower temperature to infuse its 9 botanicals.Tasting Notes: A juniper-lover’s dream; ‘nuf said.
Cascade Mountain From Bend Distillery in Oregon, this bad boy is crafted with local hand-picked juniper berries and only fresh and natural ingredients.

Bottled at 95 proof, this gin is ideal for many delicious vintage cocktails like the Pegu Club and the Aviation.Tasting Notes: A true gin-lover’s gin. Spicy and in your face with heavy fresh juniper, citrus, and a variety of botanicals.

Soft Modern

Tanqueray Ten
The only gin in the world distilled with hand-picked whole fruit and fresh botanicals. This gin is made only in the No. 10 still, the smallest in the distillery. Heavy on citrus peel, this gin targets the vodka drinker and is great for a more subtle martini. Voted best new spirit at the SFWSC in 2000 and 2001.Tasting Notes: Highly complex flavors that fall across the full botanical spectrum of citrus, herbs, light spice, and juniper. Finishes soft and clean.

Bombay Sapphire
Made with 10 natural botanicals and twice distilled, Bombay Sapphire uses a “Carterhead” distillation system to infuse its gin. This system infuses the spirit by allowing the vaporized spirit to pass through a basket where the botanicals are carefully packed.Tasting Notes: A very smooth, if somewhat muted, gin. Slight sweetness across the palate: intense lemon and orange peel, brown spice, and light juniper. Smooth, yet short, finish

Magellan
A new product from Michael Roux, inventor of Bombay Sapphire. This unique gin features ten fresh exotic botanicals, most notably clove. Following a triple distillation cycle, fresh botanicals are added to the neutral spirit and it is immediately redistilled a fourth time. The distinct blue tint comes from the infusion of iris petals after the fourth distillation.Tasting Notes: Bottled at 88 proof, this gin is mild and extremely complex. Aromas of juniper and bright citrus are tempered by wonderful touches of cinnamon, clove, and other exotic herbs and botanicals.

Hendricks Yeah, baby!!! Changing vodka drinkers into gin-lovers across the country. This small batch gin is made with coriander, juniper, citrus peel, rose petals, and an infusion of cucumber.Tasting Notes: Medium-bodied and complex. Bold juniper is stroked with intriguing touches of star anise, brown spice, mint, and, of course, light rose and even lighter cucumber.

Beefeater Wet
Known as a soft gin, it is the perfect way to steer even the most hardened vodka drinker toward a gin cocktail. Extracted pear essence is dispersed in each batch.Tasting Notes: Round with flavors falling away from traditional gin. Light apple and pear, with a touch of fresh herbs. Makes an excellent Cosmo.

The Mixologist’s Perspective:
Gin is an exciting and somewhat advanced spirit to work with. Mastering the ability to mix gin in a cocktail is a required trait of the true mixologist. When mixing gin, sip it first neat and try to discern its unique flavors. This will help you understand what flavoring agents and modifiers will work best with it.

Try substituting a Plymouth gin in a Cosmopolitan for a drier and more interesting cocktail.

Tanqueray 10 is another gin that is approachable to the non-gin-drinker due to its light citrus notes. In my experience, most people have only had gin as a martini or a gin and tonic and not as a hand-crafted cocktail. You can really surprise your guest by creating a delicious and approachable cocktail, letting them know only after the first sip that you used gin.

This File was from Edwin, One Of Holland America Line Head Bartender...

Vodka

2009-10-30T13:46:00.005+07:00

Vodka: An Opus of Confused Neutrality

Not surprisingly, vodka is the world’s fastest selling spirit. There are many reasons for this, the first being that it is the spirit most easily approached by both the regular and non-regular drinker alike. Vodka’s distinct lack of flavor allows it to blend easily with any ingredients you desire, disappearing seamlessly into the background, laying the base for the smoothest of cocktails.

Definition and Origins

Vodka by definition is a neutral and rectified spirit obtained from grain, potato, sugar beet, or essentially any fermentable product, distilled to around 190 proof, filtered, and usually brought to around 80 proof with purified water.

It’s origins are relatively obscure and most accounts put it sometime during the 12th century with a more convincing account of it’s beginning’s in Poland and Russia in the 14th and 15th century respectively. Vodka’s American beginnings are more clearly identifiable with the introduction of the Smirnoff brand in the 1930’s.

Russian émigré Rudolf Kunnet purchased the rights to the Smirnoff brand in 1934 from the Smirnoff family (recently exiled from Russia on account of the Bolshevik Revolution. Unable to do much with the stuff, he sold it to a sharp entrepreneur named John Martin (Hueblein Corp.) in 1939 who was determined to make something of it. He, too, found it hard to sell a spirit that had “no flavor”, but in a marketing coup of great significance he teamed with his LA bar owner friend, Jack Morgan, to create a drink called the Moscow Mule (vodka, fresh lime, and ginger beer), which many see as the Trojan Horse that helped vodka break onto the scene.

Does vodka have flavor?

Simply stated, since vodka is pure alcohol that has been diluted, well, it tastes like diluted alcohol and it can be hard to make an argument that they all have different flavors.

Where the differences do lie, though, is in the character and it is important to understand the several factors that affect this…

• the type and quality of the ingredients
• the water
• the method of distillation
• the number of times it is distilled
• the filtration process
• and, of course, the skill of the master distiller.

Styles of Vodka: A Deeper Understanding...

Even though neutrality is the supposed benchmark of a great vodka, today’s large number of vodkas are all quite different from one another in small, but easily detectable ways and regional approaches and difference play into this.

Eastern-Style Vodkas:

These are vodkas coming mainly from Russia, Poland, and the Baltic region. The pot still, in at least one level of distillation, remains a widely used method to create this spirit, which leads to a clearly discernable palate, mouth feel, and rich character. The careful inclusion of some esters (favored impurities) by master distillers can lend a rich and viscous palate to many Eastern vodkas. The real trick is to include just the right amount, as these things have been known to leave a nasty hangover.

Western-Style Vodkas:

Western-style vodkas are usually found to be cleaner and more neutral than their Eastern counterparts. In the U.S., all vodka falls under strict guidelines from the ATF (which state that vodka should be free of any flavor, color, or odor). These vodkas tend to be to closer to the idea of vodka as a completely neutral spirit. Highly advanced methods of column distillation are common practice in making these vodkas and many are distilled several times and carefully filtered to achieve the cleanest, most neutral spirit.

So is one really better than the other?

Enjoying vodka is truly a subjective experience. Many Eastern experts would argue that vodka shouldn’t be completely devoid of character but rather “full of life” with light and pleasing flavor components (esters, etc.). Of course, the Western idea is that the cleaner and more neutral the vodka, the better. The choice is yours!!!

Belvedere

(Poland) Popular vodka made with 100% Polish rye grain and distilled 4 times. At its best chilled and up, or with soda. The rye imparts a firm character and viscosity that do not compete well with large fruit flavors. A great vodka enjoyed best alone to appreciate the craftsmanship.
Tasting Notes: A smooth entry leads to a medium body and oily palate with notes of lemon peel, salt, marshmallow, and sugar. Finishes exceptionally clean.

Chopin

(Poland) Belvedere’s sister vodka made with Strobowa Potatoes organically grown in the Podlasie region is the leading luxury potato vodka in the world. At room temperature, its potato base is easily detectable. Musky. Recommended neat with a splash of water. Note that it takes seven pounds of potatoes to make one bottle of Chopin.
Tasting Notes: A round entry leads to a plush medium-bodied palate with sweet bread dough, powdered sugar, and mint flavors. Finishes with a smooth, slightly peppery fade.

Stolichnaya

(Russia) The number one exported Russian vodka. Stolichnaya is made with winter wheat and filtered through quartz sand and activated charcoal. Well balanced, a great mixer.

Tasting Notes: Clean, marshmallow, mineral, and mild fruit peel aromas. A soft, supple entry leads to a smooth, oily, dryish medium-bodied palate with pastry frosting, talc, and citrus rind flavors. Finishes with a clean, lightly sweet, sugar dust, wet straw, and balancing white pepper fade. Classically-styled and very smooth Russian vodka.

Skyy

(U.S.A.) This vodka from California contains the lowest amount of fusel oils of any vodka in the world. It is quadruple-distilled and made with several different grains. This can be considered one of the world’s purest vodkas.
Tasting Notes: Smooth and creamy with slight heat. A very neutral vodka; perfect for cocktails.

Absolut

(Sweden) Made with 100% winter wheat, Absolut “wrote the book” on column distillation and hangs in there in this oversaturated, premium-vodka market. Unmistakable wheat character.
Tasting Notes: Distinctive wheat, citrus, and wet concrete notes. Rich and velvety with full wheat flavor across the palate.

Grey Goose
(France) America’s leading ultra-premium brand. Grey Goose is made with a grain combination of rye, wheat, and barley and distilled four times. Grey Goose uses Champagne limestone for its filtration.
Tasting Notes: Lightly sweet with a gentle aroma and a citrusy palate.
Finlandia
(Finland) Distilled from Finnish six-row barley using seven state-of-the-art steel distillation columns. The water used is drawn from nearby glacial springs that are so pure that the water does not require any filtration.
Tasting Notes: Clear, soft Grappa-like aromas of pomace, flowers and white pepper.

Cîroc

(France) The world’s first ultra-premium vodka distilled from snap frost Mauzac Blanc and Ugni Blanc grapes (the same used for cognac). Lightly sweet on the palate, Cîroc is an exciting new addition to the vodka market. Many consider it more of an eau de vie although it does not fit the definition. Eau de vies are distilled to 86% abv while vodka must reach 96%.
Tasting Notes: Light grape undertones are fully detectable along with citrus peel.

Ketel One

(Holland) A hand-crafted vodka made for generations by the Nolet family. This vodka’s characteristics include charcoal filtration as well as a unique resting period in tile-lined tanks until the master distiller feels it is ready to drink.
Tasting Notes: Citrus peel aromas. A round, smooth entry leads to a dryish medium body with dried fruitiness/seediness. Sweet dough, citrus peel, and white pepper fade becomes drying and powdery on the finish. A little hot and vapory.

Danzka

(Denmark)
Grapefruit A true value in today’s saturated vodka market. Danzka uses 6-column continuous distillation and 100% whole wheat.Double Gold Medal winner at the SFWSC 2003. All natural flavors of fresh grapefruit.

Hangar One
(U.S.A.)

Fraser River Raspberry Made at the St. George Distillery in Alameda, CA. Hangar One is a unique vodka expression that combines eau-de-vie-making methods (pot distillation) with winter wheat (for smoothness of palate) and Viognier grapes for a richer floral flavor.
Infused with fresh and ripe Meeker raspberries from the Fraser River Valley. This vodka is raspberry-colored because St. George re-introduces raspberry juice following distillation.

Zubrowka

(Poland) Distilled from rye grain, this is a dry-herb-flavored vodka due to the addition of bison grass. Noted as a natural complement to vanilla and apple flavors.
Tasting Notes: Complex, enigmatic, and said to have aphrodisiac properties. Floral, citrus, and vanilla notes dance across the palate.

42 Below

(New Zealand) Made in New Zealand at exactly 42 degrees below the equator, this vodka is made with wheat and distilled four times. The makers employ a proprietary “high saturation” process in which the spirit is thinned with spring water to easily remove any impurity before its fourth and final distillation. The folks who make this stuff are absolutely nuts, which—along with a super-high-quality product and a great story—makes for an easy sell. 42 Below uses water from a volcanic spring that achieves the highest purity rating possible, AA. 42 Below is distilled near a world benchmark for air purity, 42 degrees below the equator.
Tasting Notes: Cream and faintly plastic-like magic marker-like aromas. A supple entry leads to a glycerous light- to medium-bodied palate with milk, cereal, and fondant flavors. Finishes with a delicate, sweet, creamy fade.

Crater Lake

(U.S.A.) This 80-proof vodka from Oregon is filtered 10 times through charcoal and crushed volcanic rock and aged slightly in new oak. One of the only “slight-aged” vodkas in the world.
Tasting Notes: A very clean, pure nose with a hint of citrus and vanilla bean. A round, smooth entry leads to an oily, medium- to full-bodied palate with sweet pastry frosting and spicy pepper flavors. Finishes with a long, smooth, sweet yet dry, flinty fade. Very nicely balanced with a lot of character.

Smirnoff

(U.S.A.) The brand that started it all on our side of the pond. Its rights were bought in 1934 by Russian émigré Rudolph Kunnett. When he was unable to turn a profit, he then sold it to businessman John Martin, who in a marketing coup, used a cocktail (the Moscow Mule) to successfully introduce vodka to the West Coast and beyond. Currently Smirnoff reigns as the world’s number one selling vodka at 150 million cases a year.

Monopolowa

(Austria) An award winning (Double Gold at the San Francisco World Spirit’s Competition in 2000) potato vodka from Austria.
Tasting Notes: Clear, subtle, ripe stone fruit and vanilla aromas. A very supple entry leads to an oily, medium- to-full bodied palate with subtle, pure vanilla and cream-like essences. Finishes long and smooth with a creamy sweetness, and subtle pepper notes. Very clean, plush, and elegant.

Frïs

(Denmark) An ultra smooth and particularly well-priced Danish vodka made from winter wheat and distilled 6 times. Employs a unique “Freeze Distillation” step which works to remove even the smallest impurities.
Tasting Notes: Sweet estery, fruity nose with a touch of vanilla extract. A lively entry leads to a crisp, light- to medium-bodied palate with sweet vanilla cake and pepper flavors. Finishes with a mineral, anise, and white pepper fade.

Vox

(Holland) An ultra premium vodka from Holland; probably best known for its unique bottle. This product is distilled five times and made exclusively from winter wheat.
Tasting Notes: With a medium texture, this vodka had a definite tang without being overpowering.

The Mixologist’s Perspective: Once again, you are generally using a neutral spirit in a cocktail to highlight the cocktail modifiers and flavoring agents themselves, not the spirit. If you were looking for flavor in the spirit, most would agree, you should look elsewhere. The vodka in a cocktail is more a feeling than a flavor; a strong clean backdrop against which to paint your “flavor portrait.” It should be noted: using highly viscous Eastern-style vodka can lend a slightly heavier mouth feel to your cocktail than you may desire. Deciding which vodka is best is truly in the “palate” of the beholder. It is a wise move to get to know your vodkas by tasting them neat (at room temperature) before beginning to mix with them. Eastern vodkas work especially well on their own or with a light flavoring agent or modifier that doesn’t overpower the delicate esters (flavorings).

Training Guide For Beverage Dept. On Zuiderdam 2008, It was from on of head bartenders on Damship..

SEA BREEZE

2009-10-26T13:07:00.001+07:00

SEA BREEZE:

INGREDIENT:

1.5 Vodka
2.0 oz Grapefruit Juice
2.0 oz Cranberry Juice

PROCEDURE:

Build on Ice

Glass Type:

Tall Glass

COLLINS

2009-10-26T13:03:00.002+07:00

COLLINS:

INGREDIENTS:

2 Lime wedges
1.5 oz Vodka
1.5 oz House-made sour
1.0 oz Soda top

PROCEDURE:

Hand press lime wedges with muddler
Pack glass with 3/4 full with ice
Shake & pour

GLASS:

High Balls Glass

GARNISH:

Lime Wedge & Maraschino cherry

CLASSIC LEMON DROP

2009-10-26T12:56:00.001+07:00

CLASSIC LEMON DROP:

2 Lemon wedges
1.5 oz vodka
0.5 oz triple sec
1.5 oz House-made sour

PROCEDURE:

Hand press lemon wedges with muddler
Pack with ice to the top
Shake & strain into glass

GLASS TYPE:

Martini Glass

GARNISH:

Sugar rim glass
Lemon wedge

CLASSIC KAMIKAZI

2009-10-26T12:54:00.001+07:00

CLASSIC KAMIKAZI

INGREDIENT:

2 Lime wedges
1.5 oz Vodka
0.5 oz Triple sec
1.5 oz House-made sour

PROCEDURE:

Hand press lime wedges, with muddler
Add ice
Shake vigorously & pour into glass

GLASS TYEPE:

Martini Glass

GARNISH:

BONSAI

2009-10-26T12:42:00.000+07:00

BONSAI

INGREDIENT:

1 oz Absolut Citron
0.5 oz Absolut Vanilla
Dash Triple Sec
1.5 oz Orange Juice

PROCEDURE:

Build entire drink in glass filled with ice

GLASS:

Rock Glass

GARNISH:

Slice orange

LONG ISLAND ICED TEA

2009-10-26T10:39:00.002+07:00

LONG ISLAND ICED TEA

INGREDIENT:

2 Lemon wedges
0.5 oz Vodka
0.5 oz Rum
0.5 oz Gin
0.5 oz Tequila
2.0 oz House-made sour
Splash Coke

PRCEDURE:

Hand press lime wedges with muddler
Add ice
Build entire drink in glass
Splash Coke

GLASS TYEPE:

Pint Glass

GARNISH:

Lemon Wedge

BLUE THUNDER

2009-10-26T10:37:00.002+07:00

BLUE THUNDER

INGREDIENT:

1.5 oz Vodka
0.75 oz Blue Curacao
1.5 oz Pineapple Juice
1.5 oz Water Melon Juice

PROCEDURE:

Shake all ingredients with ice and pour into glass

GLASS:

Pint glass

GARNISH:

Water Melon Wedge.

MARGARITAS

2009-10-26T10:34:00.001+07:00

MARGARITAS

2 lime wedges
1.5 oz Jose Cuervo
0.5 oz Triple Sec
2.0 oz House-made sour
1 oz Soda
Flavours:Mango,Strawberry,Blueberry,Guava,Raspberry,Banana(1 oz)

PROCEDURES:

Lime WedgeHand press with muddler
Pack with ice to the top
Shake & pour

GLASS TYPE:
Pint Glass

GARNISH:

Salt Rim