<?xml version="1.0" encoding="UTF-8" standalone="no"?><rss xmlns:atom="http://www.w3.org/2005/Atom" xmlns:blogger="http://schemas.google.com/blogger/2008" xmlns:gd="http://schemas.google.com/g/2005" xmlns:georss="http://www.georss.org/georss" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:openSearch="http://a9.com/-/spec/opensearchrss/1.0/" xmlns:thr="http://purl.org/syndication/thread/1.0" version="2.0"><channel><atom:id>tag:blogger.com,1999:blog-8214752851434808065</atom:id><lastBuildDate>Sat, 05 Oct 2024 02:48:53 +0000</lastBuildDate><title>Urban Cocktail</title><description></description><link>http://myurbancocktail.blogspot.com/</link><managingEditor>noreply@blogger.com (Unknown)</managingEditor><generator>Blogger</generator><openSearch:totalResults>8</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><language>en-us</language><itunes:explicit>no</itunes:explicit><itunes:subtitle/><itunes:owner><itunes:email>noreply@blogger.com</itunes:email></itunes:owner><item><guid isPermaLink="false">tag:blogger.com,1999:blog-8214752851434808065.post-6209366531768163641</guid><pubDate>Thu, 10 Apr 2008 05:41:00 +0000</pubDate><atom:updated>2008-04-09T22:43:22.025-07:00</atom:updated><title>Cocktail lover</title><description>&lt;a href="http://www.funnydog.net/images/cocktail-kitten.jpg"&gt;&lt;img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://www.funnydog.net/images/cocktail-kitten.jpg" border="0" /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div&gt;Hey guys, so how about your worst April fools day? Hope you enjoyed it. So for this posting I will tell the correct ingredient and tools, you think that you can make perfectly good cocktail recipe but you must know making a cocktails is akin to making love, only fools will get the low quality cocktail. There is one often that makes a cocktail a cocktail. &lt;/div&gt;&lt;div&gt; &lt;/div&gt;&lt;div&gt;Cocktails shouldn’t only taste good but also must look good. Color is the most basic element when making a quality cocktail. Do you know that bartender around the globe add colouring agents such as Curacao or Grenadine to further spice up the color of their drinks. The right use of garnishing will also contribute to the flavour to the recipe. When you making lemon twist and the recipe is design to benefit from flavour of the oil in the rind of the lemon. When making a cocktail, your aim to make the drinkers sense of the cocktail including sight, taste and smell.&lt;br /&gt;&lt;br /&gt;Trivial affair: contrary to James Bond movies, a vodka Martini shouldn’t be shaken as it turns the cocktail cloudily.&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;&lt;span style="color:#ffff99;"&gt;Cosmopolitan (shaken)&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;Ingredients&lt;br /&gt;1 oz vodka&lt;br /&gt;½ oz triple sec&lt;br /&gt;½ oz Cranberry juice&lt;br /&gt;Lime Wedge &lt;/div&gt;&lt;div&gt; &lt;/div&gt;&lt;div&gt;Mixing instructions &lt;/div&gt;&lt;div&gt;&lt;br /&gt;Shake ingredient well in a shaker with ice. Place lime wedge on the rim of martini glass and pour into the glass. &lt;/div&gt;</description><link>http://myurbancocktail.blogspot.com/2008/04/cocktail-lover.html</link><author>noreply@blogger.com (Unknown)</author><thr:total>0</thr:total></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-8214752851434808065.post-5613461416466649873</guid><pubDate>Thu, 10 Apr 2008 05:38:00 +0000</pubDate><atom:updated>2008-04-09T22:41:10.531-07:00</atom:updated><title>Basic Cocktail</title><description>&lt;a href="http://www.blissism.com/weblogpix/trip0304/thailand/image/cocktail.jpg"&gt;&lt;img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://www.blissism.com/weblogpix/trip0304/thailand/image/cocktail.jpg" border="0" /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div&gt;For me the basic making cocktail is very simple and easy. You must poured straight into a glass. Then you must shake in, in a cocktail shaker not other diet shaker okay. Then stirred drinks are served in the glass they are made in, not in glass you using drinks water everyday. When all the drinks well blended, the drinks must be thick enough for the straw to stand. When you making a layered cocktail, make sure you pouring two or more liquors into glass without mixing them together. Using muddle when to squashing ingredient that will slightly alter the taste of a drinks. You need to chill the glassware for certain drink to give a full flavour for your cocktail. Straining a shaken or stirrer a drink into the serving glass and you need to pre heating of the serving glass if needed.&lt;br /&gt;&lt;br /&gt;&lt;span style="color:#ffffff;"&gt;Trivial affair: differently shaped glasses direct the drink into your mouth differently causing them to taste different. Always use the correct glass when serving a drink.&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="color:#ffff99;"&gt;Margarita (shaken and strained)&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;strong&gt;&lt;span style="color:#ffff99;"&gt;&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;Ingredient&lt;br /&gt;1 ½ oz tequila&lt;br /&gt;½ triple sec&lt;br /&gt;1 oz lime juice&lt;br /&gt;½ sugar syrup&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;Mixing instructions&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;Rub rim cocktail glass with lime juice, dip rim in salt. Shaken all ingredients with ice, strain into glass and serve.&lt;/div&gt;</description><link>http://myurbancocktail.blogspot.com/2008/04/basic-cocktail.html</link><author>noreply@blogger.com (Unknown)</author><thr:total>0</thr:total></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-8214752851434808065.post-5867761689955850950</guid><pubDate>Tue, 04 Mar 2008 06:08:00 +0000</pubDate><atom:updated>2008-03-03T22:10:21.450-08:00</atom:updated><title>Bar Utensil</title><description>&lt;a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODuQTjd7JqMZVrq1q2VDfDDzwnnDvewm7DUzjNuNtxmmjeXJApe5_i37MgFBqpTY01VHHUOiBAxs2qXa_PTOhyphenhyphennSU0c6r6KfR7GRVY9CiAwa-1JRXKmFpZeE2MECFumRvYDSbv8xjUvM/s1600-h/Hey%2520Bartender-2005_06_17-16_14_18.jpg"&gt;&lt;img id="BLOGGER_PHOTO_ID_5173764676211798770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODuQTjd7JqMZVrq1q2VDfDDzwnnDvewm7DUzjNuNtxmmjeXJApe5_i37MgFBqpTY01VHHUOiBAxs2qXa_PTOhyphenhyphennSU0c6r6KfR7GRVY9CiAwa-1JRXKmFpZeE2MECFumRvYDSbv8xjUvM/s320/Hey%2520Bartender-2005_06_17-16_14_18.jpg" border="0" /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div align="justify"&gt;In bar, your need certain equipment or utensil that must have to make perfect and professional cocktails such as bar knife, bar spoon, ice scoop, blender, muddler, jigger, bottle opener, measuring spoons, ice bucket, can opener, mixer, champagne stopper, strainer, mixing glass, cutting board and mixing tin. You can learn how to prepare the best cocktail with the famous bartender nearby your house. Get along with them and show your interest that you interested in making the best cocktail. I’m sure they will show you the secret and may be you can get free drinks and delicious food too...after you learn it then you know the different making your home cocktails between the bar and restaurant style. &lt;/div&gt;&lt;div align="justify"&gt; &lt;/div&gt;&lt;div align="justify"&gt;&lt;strong&gt;&lt;span style="color:#ff0000;"&gt;Trivial affair: some of the best coffee in the world can be found in bars&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="font-size:180%;color:#ffff66;"&gt;Long island ice tea (mixed)&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;strong&gt;&lt;span style="font-size:180%;color:#ffff66;"&gt;&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;Ingredients&lt;/strong&gt;&lt;/div&gt;&lt;strong&gt;&lt;/strong&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;1oz Vodka&lt;br /&gt;1oz Tequila&lt;br /&gt;1oz Rum&lt;br /&gt;1oz Gin&lt;br /&gt;1oz Triple Sec&lt;br /&gt;1 ½ oz sour mix or Lime Juice&lt;br /&gt;Coca-cola&lt;/div&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;Mixing instructions&lt;/strong&gt;&lt;/div&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;Mix ingredients together over the ice. Pour into shake and give one brisk shake. Pour back into tail glass and top with coca-cola.&lt;/div&gt;</description><link>http://myurbancocktail.blogspot.com/2008/03/bar-utensil.html</link><author>noreply@blogger.com (Unknown)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" height="72" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODuQTjd7JqMZVrq1q2VDfDDzwnnDvewm7DUzjNuNtxmmjeXJApe5_i37MgFBqpTY01VHHUOiBAxs2qXa_PTOhyphenhyphennSU0c6r6KfR7GRVY9CiAwa-1JRXKmFpZeE2MECFumRvYDSbv8xjUvM/s72-c/Hey%2520Bartender-2005_06_17-16_14_18.jpg" width="72"/><thr:total>0</thr:total></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-8214752851434808065.post-5032024983940189279</guid><pubDate>Tue, 04 Mar 2008 06:01:00 +0000</pubDate><atom:updated>2008-03-03T22:06:32.285-08:00</atom:updated><title>Bar setup</title><description>&lt;a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmh2FWha8MorO9Kmum1MJXEXGKQqoQejCgFkLJ3tyPx2UrG01Royrsyh16HWhMyartZY6EjonlDYV0kOiNaG3N_Z_U9Sy-Y80XNXxBzQRu9iVGOKKYjDkg50I90w1V79ynt740oU2ZBI/s1600-h/flamboyant_bartender.jpg"&gt;&lt;img id="BLOGGER_PHOTO_ID_5173763709844157154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmh2FWha8MorO9Kmum1MJXEXGKQqoQejCgFkLJ3tyPx2UrG01Royrsyh16HWhMyartZY6EjonlDYV0kOiNaG3N_Z_U9Sy-Y80XNXxBzQRu9iVGOKKYjDkg50I90w1V79ynt740oU2ZBI/s320/flamboyant_bartender.jpg" border="0" /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div align="justify"&gt;When you setup a bar, it’s the time to run through the tools of the trade. You may think that its only cocktail party you organize at your home. Don t takes lightly this situation, because there is no urban cocktail in your party house. Get ready because there is a certain standard to prepare cocktail in professional way and don’t get so easy in this situation. Would you mind frying an egg in a pot? Boil water in milk can? Just remember if you want to make your urban cocktail is more fun and real, be prepared and just do right. Then you can show off to your friends that you are the best cocktail maker in this world!! &lt;/div&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;span style="color:#ff0000;"&gt;&lt;strong&gt;Trivial affair:&lt;/strong&gt; most liquor is limited to 40% ABV because of tax reasons. The higher the ABV, the higher the tax. Ouchh!!&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="font-size:180%;color:#ffff66;"&gt;Mojito (Muddled)&lt;/span&gt;&lt;/strong&gt; &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;Ingredients&lt;/strong&gt; &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;2oz Cuban Rum&lt;br /&gt;3 lime Wedges&lt;br /&gt;½ oz sugar&lt;br /&gt;Mint&lt;br /&gt;Soda water &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;Mixing instructions:&lt;/strong&gt; &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;Lightly muddle the mint, lime and sugar in a rock glass. Add Cuban rum and ice. Top with soda water and garnish with mint leaves and lime&lt;/div&gt;</description><link>http://myurbancocktail.blogspot.com/2008/03/bar-setup.html</link><author>noreply@blogger.com (Unknown)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" height="72" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmh2FWha8MorO9Kmum1MJXEXGKQqoQejCgFkLJ3tyPx2UrG01Royrsyh16HWhMyartZY6EjonlDYV0kOiNaG3N_Z_U9Sy-Y80XNXxBzQRu9iVGOKKYjDkg50I90w1V79ynt740oU2ZBI/s72-c/flamboyant_bartender.jpg" width="72"/><thr:total>1</thr:total></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-8214752851434808065.post-6197403998792167665</guid><pubDate>Tue, 19 Feb 2008 11:42:00 +0000</pubDate><atom:updated>2008-02-19T03:44:12.270-08:00</atom:updated><title>Kir Royale Cocktail</title><description>&lt;a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduhBpRakxxiBs8mqY7TVF_kykleHoC41omC3M6B4-jCPtXBfYfR0DQ7TPZNaTVtFrK8Zh0QivJs3vYyXj6n0mKDrn9DEvWubm8s9ixqo0PmkKqUCqo80UjAgMyoTLfk0ZeTPeElBxg54/s1600-h/kir+royal.jpg"&gt;&lt;img id="BLOGGER_PHOTO_ID_5168655761084095858" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduhBpRakxxiBs8mqY7TVF_kykleHoC41omC3M6B4-jCPtXBfYfR0DQ7TPZNaTVtFrK8Zh0QivJs3vYyXj6n0mKDrn9DEvWubm8s9ixqo0PmkKqUCqo80UjAgMyoTLfk0ZeTPeElBxg54/s320/kir+royal.jpg" border="0" /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div&gt;&lt;strong&gt;&lt;span style="font-family:arial;"&gt;Okay, now the next cocktail recipes, Kir Royale Cocktail delicious champagne based drink infused with a subtle hint of blackcurrant.&lt;br /&gt;&lt;br /&gt;&lt;span style="color:#000099;"&gt;Step 1:&lt;/span&gt; &lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;strong&gt;&lt;span style="font-family:arial;"&gt;Champagne&lt;br /&gt;Crème de cassis&lt;br /&gt;A champagne glass&lt;br /&gt;A spoon &lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="font-family:arial;"&gt;&lt;span style="color:#000099;"&gt;Step 2: Chill the glass&lt;br /&gt;&lt;/span&gt;Put a champagne glass in the fridge. Or, fill it with ice, and leave it to one side to chill.&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="font-family:arial;"&gt;&lt;span style="color:#000099;"&gt;Step 3:&lt;br /&gt;&lt;/span&gt;Crème de Cassis&lt;br /&gt;You really only need a splash of the liqueur. The better quality the Cassis, the less you need. Adjust this amount to your own taste.&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="font-family:arial;"&gt;&lt;span style="color:#000099;"&gt;Step 4: Champagne&lt;br /&gt;&lt;/span&gt;Slowly pour in the champagne so that the foam doesn't over flow. Stop about half way and give the drink a gentle stir. Top up with more champagne and serve, nice. &lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;</description><link>http://myurbancocktail.blogspot.com/2008/02/kir-royale-cocktail.html</link><author>noreply@blogger.com (Unknown)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" height="72" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduhBpRakxxiBs8mqY7TVF_kykleHoC41omC3M6B4-jCPtXBfYfR0DQ7TPZNaTVtFrK8Zh0QivJs3vYyXj6n0mKDrn9DEvWubm8s9ixqo0PmkKqUCqo80UjAgMyoTLfk0ZeTPeElBxg54/s72-c/kir+royal.jpg" width="72"/><thr:total>0</thr:total></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-8214752851434808065.post-4231761892098214769</guid><pubDate>Tue, 19 Feb 2008 11:39:00 +0000</pubDate><atom:updated>2008-02-19T03:42:16.679-08:00</atom:updated><title>Bellini Cocktail</title><description>&lt;a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEd5jLMfccInZee2VpaOesuZzQlTUWyJ2GN5CucX-nALnV8u_cvet35L6BuPzcbLfBhes1l3cXnnYJudmdTZ766LqnAIH2CPTp6EczQoEl62yLLQL9Fi9UELblHhrolA20xE2WU-meFM/s1600-h/belini.jpg"&gt;&lt;strong&gt;&lt;img id="BLOGGER_PHOTO_ID_5168655048119524706" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEd5jLMfccInZee2VpaOesuZzQlTUWyJ2GN5CucX-nALnV8u_cvet35L6BuPzcbLfBhes1l3cXnnYJudmdTZ766LqnAIH2CPTp6EczQoEl62yLLQL9Fi9UELblHhrolA20xE2WU-meFM/s320/belini.jpg" border="0" /&gt;&lt;/strong&gt;&lt;/a&gt;&lt;strong&gt;&lt;span style="font-family:arial;"&gt;Okay, we meet again. Sorry for long waiting for my latest update. In this update I will show you how to make a good and delicious cocktail. You should try and show to your friend that you are the king of Cocktail. Taste is believing.Bellini Cocktail. A refreshing fusion of champagne and peaches.&lt;/span&gt;&lt;br /&gt;&lt;/strong&gt;&lt;div&gt;&lt;br /&gt;&lt;span style="font-family:arial;"&gt;&lt;strong&gt;&lt;span style="color:#000099;"&gt;Step 1:&lt;br /&gt;&lt;/span&gt;Champagne or sparkling wine&lt;br /&gt;Peaches (1 per cocktail)&lt;br /&gt;1 long spoon&lt;br /&gt;1 champagne glass&lt;br /&gt;Blender &lt;/strong&gt;&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;&lt;span style="font-family:arial;"&gt;&lt;strong&gt;&lt;span style="color:#000099;"&gt;Step 2: Peaches&lt;br /&gt;&lt;/span&gt;Take your peaches. Remove the stones, cut the flesh into small pieces, and blend at high speed until puréed.&lt;/strong&gt;&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;&lt;span style="font-family:arial;"&gt;&lt;strong&gt;&lt;span style="color:#000099;"&gt;Step 3: Peach Purée&lt;/span&gt;&lt;br /&gt;Put 20ml or 4 teaspoons of peach purée into the champagne glass&lt;/strong&gt;&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;br /&gt;&lt;span style="font-family:arial;"&gt;&lt;strong&gt;&lt;span style="color:#000099;"&gt;Step 4: Champagne&lt;br /&gt;&lt;/span&gt;Slowly top up the glass with champagne, stopping to wait for the bubbles to settle. When the glass is about three quarters full, vigorously stir the drink with the bar spoon. Then fill the rest of the glass with champagne…&lt;/strong&gt;&lt;/span&gt;&lt;/div&gt;</description><link>http://myurbancocktail.blogspot.com/2008/02/bellini-cocktail.html</link><author>noreply@blogger.com (Unknown)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" height="72" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEd5jLMfccInZee2VpaOesuZzQlTUWyJ2GN5CucX-nALnV8u_cvet35L6BuPzcbLfBhes1l3cXnnYJudmdTZ766LqnAIH2CPTp6EczQoEl62yLLQL9Fi9UELblHhrolA20xE2WU-meFM/s72-c/belini.jpg" width="72"/><thr:total>0</thr:total></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-8214752851434808065.post-2848400781842671185</guid><pubDate>Tue, 29 Jan 2008 08:58:00 +0000</pubDate><atom:updated>2008-01-29T01:04:13.108-08:00</atom:updated><title>Bar Rules</title><description>&lt;a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5-pV0a3zKt65QM3Re9C5LWkHEXVkmNkTEP9iB2K1o2aeIZeDrvDSbDJQHuFcUV9IBEJsOma0ywEGSk2De74G5qHuXZIieLy7mJ4VvChFu56tLDJSR2pmUJ6wiAKRP_mabhH4ChSv8ts/s1600-h/Cocktail_framboises_citron.jpg"&gt;&lt;img id="BLOGGER_PHOTO_ID_5160821228727694178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5-pV0a3zKt65QM3Re9C5LWkHEXVkmNkTEP9iB2K1o2aeIZeDrvDSbDJQHuFcUV9IBEJsOma0ywEGSk2De74G5qHuXZIieLy7mJ4VvChFu56tLDJSR2pmUJ6wiAKRP_mabhH4ChSv8ts/s320/Cocktail_framboises_citron.jpg" border="0" /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div align="justify"&gt;In a club or a pub, there are a certain set of protocols that you should followed. Cleanliness is quintessential in a bar. Check the inventory in the bar or in your house to make sure all stock is enough for the party. Try cutting enough lemons, lime, strawberry and any other fruits you using to make cocktails. Cut more to garnishes, ultimately cost money so please try to cut wisely. To make a party you should have bartender and the host. Also make sure you have enough ice to serve a drink. To make bar set up you conduct a walk around to check cleanliness your floor and preparing garnishes wisely also check supply and restock ice if necessary.&lt;/div&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="color:#ff0000;"&gt;Trivial Affair: Martini are traditionally made with gin, not vodka.&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;Cocktail recipes no.2:&lt;/div&gt;&lt;br /&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="color:#ff6600;"&gt;Strawberry Garden (Blend)&lt;/span&gt;&lt;/strong&gt;&lt;/div&gt;&lt;br /&gt;&lt;div align="justify"&gt;Ingredients&lt;br /&gt;1. ¾ oz Brandy&lt;br /&gt;2. 1 oz Strawberry Puree&lt;br /&gt;3. ½ oz Grenadine&lt;br /&gt;4. 1 Banana&lt;br /&gt;5. 3 oz water&lt;br /&gt;Mixing Instructions&lt;br /&gt;1. Blend ingredients with iceGarnish with strawberry&lt;/div&gt;</description><link>http://myurbancocktail.blogspot.com/2008/01/bar-rules.html</link><author>noreply@blogger.com (Unknown)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" height="72" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5-pV0a3zKt65QM3Re9C5LWkHEXVkmNkTEP9iB2K1o2aeIZeDrvDSbDJQHuFcUV9IBEJsOma0ywEGSk2De74G5qHuXZIieLy7mJ4VvChFu56tLDJSR2pmUJ6wiAKRP_mabhH4ChSv8ts/s72-c/Cocktail_framboises_citron.jpg" width="72"/><thr:total>0</thr:total></item><item><guid isPermaLink="false">tag:blogger.com,1999:blog-8214752851434808065.post-2460349745195428080</guid><pubDate>Tue, 29 Jan 2008 01:55:00 +0000</pubDate><atom:updated>2008-01-28T18:49:10.168-08:00</atom:updated><title>Cocktail Rules</title><description>&lt;div align="justify"&gt;&lt;a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnEFUIt0gD_Ta6Ef08MdhoPWzWmhTvQ2kPNVfhJer1RoyApMnPhzufzsawTGuJ1SRYRQQZY229FzgjpsvKS_Savn46T-oUjOlWKlQ46dTXCud2ad9OSBB5z5_8st5-QIbvG9Jgza1S5E/s1600-h/7028-200718-Rave%2520-%2520Jorge%2520Cocktail.jpg"&gt;&lt;img id="BLOGGER_PHOTO_ID_5160724411574907698" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnEFUIt0gD_Ta6Ef08MdhoPWzWmhTvQ2kPNVfhJer1RoyApMnPhzufzsawTGuJ1SRYRQQZY229FzgjpsvKS_Savn46T-oUjOlWKlQ46dTXCud2ad9OSBB5z5_8st5-QIbvG9Jgza1S5E/s320/7028-200718-Rave%2520-%2520Jorge%2520Cocktail.jpg" border="0" /&gt;&lt;/a&gt;&lt;br /&gt;&lt;/div&gt;&lt;div align="justify"&gt;The first and the fundamental part being a bartender or you want to make a party understand the needs of your guest. With a good understanding your customer need, you’ll have an easier night ahead of you. If you see a girl who get embarrassingly drunk after a couple of drinks. Make her a little lighter drink. Must to take sure that a successful party, the guest have a good time and stay till the party ends. A pissed drunk girl isn’t a pleasant prospect in any party right? But what if she drunk and nude around the party. Err..May we should discus later? J But make sure all the quest sips your drinks and has fun for the longest time possible. &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;The characteristic to be a bartender and drink host: &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;1. Attentive and anticipates all guest’s needs.&lt;br /&gt;2. Hospitable, polite and outwardly friendly&lt;br /&gt;3. Good communication skill with guests&lt;br /&gt;4. Armed with complete product knowledge&lt;br /&gt;5. Boast high cleanliness standard at all times. &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;Be a bartender also he should know what he serving and drinks name. Will you accept if the bartender can’t different gin from tequila? Don’t be like jackass from the ladies who ask for a screwdriver and you give her a handy tool. &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;span style="color:#ff0000;"&gt;Trivial Affair: Before vodka, gin used to be the party drink of choice.&lt;/span&gt; &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;Cocktail Recipe No.1: &lt;/div&gt;&lt;div align="justify"&gt;&lt;br /&gt;&lt;strong&gt;&lt;span style="color:#ff6600;"&gt;Malibu Bay Breeze (Mixed)&lt;/span&gt;&lt;/strong&gt;&lt;br /&gt;Ingredients&lt;br /&gt;1. 1 ½ oz Malibu Rum&lt;br /&gt;2. 2 oz Cranberry Juice&lt;br /&gt;3. 2oz Pineapple Juice&lt;/div&gt;&lt;div align="justify"&gt; &lt;/div&gt;&lt;div align="justify"&gt;Mixing instructions&lt;br /&gt;1.      Fill glass with ice and mix ingredients&lt;br /&gt;2.      Serve in tall glass with straw&lt;/div&gt;</description><link>http://myurbancocktail.blogspot.com/2008/01/aaa.html</link><author>noreply@blogger.com (Unknown)</author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" height="72" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnEFUIt0gD_Ta6Ef08MdhoPWzWmhTvQ2kPNVfhJer1RoyApMnPhzufzsawTGuJ1SRYRQQZY229FzgjpsvKS_Savn46T-oUjOlWKlQ46dTXCud2ad9OSBB5z5_8st5-QIbvG9Jgza1S5E/s72-c/7028-200718-Rave%2520-%2520Jorge%2520Cocktail.jpg" width="72"/><thr:total>0</thr:total></item></channel></rss>