Chapter 8.1.General View on Bar & Cocktails

There are a couple of photos to start with the second Bar Chapter

10521461_10152750066844878_2083143477344899575_nDay at Sea Cocktails Demonstration

10632841_10152750065194878_7168705823038684629_nCocktails Anyone ?

Batida

Batida is a Brazilian cocktail made with the national alcoholic drink cachaça. In Portuguese, batida means shaken or milkshake (In a different context, the word also means a crash, usually used when referring to a car crash). It is made with cachaça, fruit juice (or coconut milk), and sugar. It can be blended or shaken with ice.

In Rio de Janeiro and São Paulo, batidas are traditionally served with the Brazilian national dish, feijoada.

A variation is made adding sweet condensed milk or sour cream.

The drink is commonly made with vodka instead of cachaça (which has limited availability outside of Brazil).

The most common fruit used in a Batida are lemon, passion fruit and coconut.

Caipirinha

Caipirinha (Portuguese pronunciation: [kajpiˈɾĩɲɐ]) is Brazil‘s national cocktail, made with cachaça (pronounced: [kaˈʃasɐ]) (sugar cane rum), sugar (preferably white powdered sugar, or any other sugar, even honey) and lime. Cachaça is Brazil’s most common distilled alcoholic beverage (also known as Pinga or Caninha). Both rum and cachaça are made from sugarcane-derived products. Specifically with cachaça, the alcohol results from the fermentation of sugarcane juice that is afterwards distilled.

The caipirinha is the national cocktail of Brazil, and is enjoyed in restaurants, bars, and many households throughout the country. Once almost unknown outside Brazil, the drink has become more popular and more widely available in recent years, in large part due to the rising availability of first-rate brands of cachaça outside Brazil. The International Bartenders Association has designated it as one of their Official Cocktails.

The word caipirinha is the diminutive version of the word caipira, which refers to someone from the countryside, being an almost exact equivalent of the American English hillbilly. The word may be used as either a masculine or a feminine noun, but when referring to this drink it is only feminine (usage of diminutives is common in Brazil). In the Brazilian vocabulary, the word caipirinha is mostly associated with the drink itself rather than the class of person.

  • The term caipirinha is sometimes used to describe any cachaça-and-fruit-juice drink (e.g. a passionfruit caipirinha, kiwi caipirinha or strawberry caipirinha).
  • Caipifruta is a very popular caipirinha drink in Brazil, consisting of cachaça, crushed fresh fruits (either singly or in combination), and crushed ice. The most popular fresh fruits used to create caipifrutas are tangerine, lime, kiwi fruit, passion fruit, pineapple, lemon, grapes, mango, cajá, and caju (cashew fruit).
  • Caipisake (made with sake instead of cachaça) is also becoming increasingly popular, most commonly made with strawberries or kiwi.

Derivations

There are many derivations of caipirinha in which other spirits substitute for cachaça. The most well known include:

  • The Caipivodka (also known as Caipiroska or Caipiroshka), in which vodka substitutes for cachaça.
  • The Caipiroska Negra, Black Caipiroshka or Caipiblack is made with black vodka instead of cachaça.
  • Caipiríssima is a caipirinha made with rum instead of cachaça; the word was coined for an advertisement for a popular rum brand in the late ’70s.
  • Caipifruta is a variation made with cachaça and other fruits instead of lime, typically found in tourist areas like Búzios.
  • Caipirão is a recent derivation from Portugal. It’s made using the Portuguese liqueur Licor Beirão instead of cachaça.
  • CaipirItaly is a variation from Italy. It’s made using Campari instead of cachaça.
  • Caipinheger is another variation made using Steinhäger.

Caju Amigo

Caju Amigo, also known as Cajuzinho (Little Cashew), is a Brazilian drink made of cachaça and cashew juice. In some places, a slice of cashew is put in the drinker’s mouth and chewed without swallowing, and a shot of cachaça is drunk straight, swallowing the fruit and the drink at the same time.

Leite de Onça (Jaguar Milk)

Leite de onça (Jaguar milk) is a cold Brazilian drink made of cachaça and condensed milk. It is very sweet and has a very suave scent that evokes the homely atmosphere of a Festa Junina. It is not easy to replace the ingredients and achieve a similar result because its taste is very peculiar.

It is usually served cold, in plain mugs, without garnish (though often cinnamon or chocolate powder is sprinkled over) so that it looks like milk at a first glance.

Rabo-de-Galo

Rabo-de-galo, which means “cock tail” (in Brazilian Portuguese cocktail is called coquetel), is a Brazilian drink made of cachaça and red vermouth. Alternatively, is known as a mixture of “everything you have in the bar” in some places. It is questionable whether the proportions in rabo-de-galo have ever been formally established. Most bartenders will simply “eyeball” the two ingredients, adjusting the proportions to the customer’s taste. A quite common version calls for 2/3 of cachaça and 1/3 of vermouth. Rabo-de-galo is usually served straight up in large shot glasses. A popular variation in São Paulo, Brazil substitutes the vermouth with Cynar, an Italian bitter apéritif liqueur flavored with artichoke.

Cocktails with Gin

20th Century

A cocktail created in 1939 in connection with the introduction of the new streamlined Dreyfus Hudson Engine which began pulling the Twentieth Century Limited train between New York City and Chicago in 1938. The recipe was first published in 1939 in the Cafe Royal Bar Book.

Ingredients

  • 1 1/2 ounces (1/3 gill, 4.5 cl) gin
  • 3/4 ounce (1/6 gill, 2 cl) Lillet Blanc
  • 3/4 ounce (1/6 gill, 2 cl) fresh lemon juice

Aviation Cocktail

The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass.

The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin’s 1916 Recipes for Mixed Drinks. Ensslin’s recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liqueur which gives the cocktail a pale sky-blue color.

Harry Craddock‘s influential Savoy Cocktail Book (1930) omitted the crème de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino. Many later bartenders have followed Craddock’s lead, leaving out the difficult-to-find violet liqueur.

Bijou

A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. Bijou means “jewel” in French. It is said to have been invented by Harry Johnson. This cocktail is called Bijou because it combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style Bijou is made stirred with ice as Harry Johnson’s 1900 “New and Improved Bartender Manual” states “mix well with a spoon and serve.” This recipe is also one of the oldest in the manual dating back to 1890’s.

Bloodhound

A Bloodhound is a cocktail made with gin, vermouth and strawberry coulis.

This drink was at its most fashionable in London in the 1920s, and is regarded as an acquired taste by many.

A lesser-known variation with raspberries instead of strawberries is called a Halsdon. The raspberries are liquidised with sufficient icing sugar to mellow their sourness, and thus forms a sort of raspberry coulis. An equal volume of the coulis is added to the shaken mix of dry, sweet (blanc) vermouth and plymouth gin. A more striking variation comprises vodka, tomato juice, and sherry.

Bronx

The Bronx Cocktail is essentially a Perfect Martini with orange juice added. It was ranked number three in “The World’s 10 Most Famous Cocktails in 1934”, making it a very popular rival to the Martini (#1) and the Manhattan (#2). Today, it remains a popular choice in some markets, and is designated as an Official Cocktail by the International Bartender Association. Like the Manhattan, the Bronx is one of five cocktails named for one of New York City’s five boroughs, but is perhaps most closely related to the Queens cocktail, which substitutes pineapple for the Bronx’s orange.

Corpse Reviver #2

The Corpse Reviver #2 is the more popular of the corpse revivers, and consists of equal parts gin, lemon juice, triple sec (commonly Cointreau), Lillet Blanc, and a dash of absinthe. The dash of absinthe can either be added to the mix before shaking, or added to the cocktail glass and moved around until the glass has been coated with a layer of absinthe. It can also be used to coat the edge of the glass to give a subtle absinthe aroma and flavor to the drink.

As the Corpse Reviver #2 cocktail was invented at a time when Lillet used the original Kina Lillet formulation, some have taken to using Cocchi Americano instead of Lillet Blanc in this cocktail in order to approximate the taste of the original cocktail.

French 75

French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar.

The drink was created in 1915 at the Paris landmark, Harry’s New York Bar by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun, also called a “75 Cocktail”, or “Soixante Quinze” in French. The French 75 was popularized in America at the Stork Club.

The drink’s recipe was first recorded in The Savoy Cocktail Book in 1930. The recipe in the Savoy Cocktail Book uses gin. A later cocktail book, The Fine Art of Mixing Drinks by David Embury, claims that the French 75 is a Cognac-based drink.

Gibson

The Gibson is a cocktail made with gin and vermouth, and garnished with a pickled onion. The drink bears great similarity to another cocktail, the martini, with the onion garnish (as opposed to the martini’s traditional olive garnish) being the only differentiating factor.

Gimlet

The gimlet is a cocktail made of gin and lime juice. A 1928 description of the drink was: “gin, a spot of lime, and soda” (D. B. Wesson, I’ll Never be Cured III). A 1953 description was: “a real gimlet is half gin and half Rose’s lime juice and nothing else” (Terry Lennox in Raymond Chandler‘s The Long Goodbye).

For the vodka gimlet, replace gin with vodka. Bartenders often answer requests for the gimlet with a vodka gimlet. As the gimlet was director Edward D. Wood, Jr.‘s favorite cocktail, he often used the pseudonyms “Telmig Akdov” or “Akdov Telmig” (Vodka Gimlet spelled backwards) for his adult novels

Gin Fizz

A Gin Fizz is the best-known cocktail in the Fizz family. A Gin Fizz contains gin, lemon juice, sugar, and carbonated water, served in a highball glass with two ice cubes. Lemon-lime soda can also be used. The drink is similar to a Tom Collins, the difference, contrary to common belief, being that a Tom Collins historically used “Old Tom Gin” (a sweetened version of, and precursor to, London Dry Gin), whereas the kind of gin Gin Fizz historically used is unknown.

Simple variations on the gin fizz are

  • Silver Fizz — addition of egg white
  • Golden Fizz — addition of egg yolk
  • Royal Fizz — addition of whole egg
  • Diamond Fizzsparkling wine instead of carbonated water
  • Green Fizz — addition of a dash of green crème de menthe

Gin and Tonic

A gin and tonic is a highball cocktail made with gin and tonic water poured over ice. It is usually garnished with a slice or wedge of lime, or lemon. The amount of gin varies according to taste. Suggested ratios of gin-to-tonic are 1:1, 1:2, 1:3, and 2:3.

In some countries, gin and tonic is marketed pre-mixed in single-serving cans.

It is commonly referred to as a “G and T” in the UK and Ireland. Some brands will replace the word “gin” with their own brand or initial in recipes. For instance, “Sapphire and Tonic” for Bombay Sapphire, “Hendrick’s and Tonic” for Hendrick’s Gin (garnished with cucumber to further distinguish it), or “T&T” for Tanqueray.

In some parts of the world (e.g., German-language areas, Korea, Spain, Turkey), it is called “Gin Tonic”.

This cocktail was introduced by the army of the British East India Company in India.

Tonic water contains quinine, which was used to prevent malaria. In the 18th century, tonic water contained a large amount of quinine, which caused it to have a very bitter taste. Gin was added to make it more palatable. Tonic water sold today contains only a very small amount of quinine and is consequently much less bitter (and it is usually sweetened).

The flavor of the quinine complements the green notes of the gin (flavored with juniper), much as dry vermouth complements the gin in a classic martini.

Because of its connection with warm climates and its refreshing effects, gin and tonic is a very popular cocktail during the warmer months.

Gin Pahit

Gin Pahit is an alcoholic drink made with gin and bitters, as enjoyed in colonial Malaya. The name means “bitter gin” in Malay.

The recipe, according to the food and beverage service of the Raffles Hotel, is 1½ ounces of gin and ½ ounce of Angostura bitters. At least one book on drinks from the 1930s describes it as identical to a pink gin, which would imply considerably less bitters.

Often referred to by the writer W. Somerset Maugham. For example his short story, “P. & O.” (Copyright 1926), Maugham’s character Gallagher, an Irishman who had lived in the Federated Malay States for 25 years, orders the drink. Gin pahit appears in several other Maugham stories, including “Footprints in the Jungle” , “The Book-Bag” and “The Letter” all set in Malaya, and in the novels “The Narrow Corner” (opening line of Chapter xviii), and in “The Outstation” (Two Malay boys,…, came in, one bearing gin pahits,..).

Maugham himself spent many years in the Malay archipelago and was most certainly acquainted with the drink from his travels. He refers to gin pahit in the opening pages of his 1930 travelogue “The Gentelman in the Parlour” (Chapter iii). The Raffles Long Bar in Singapore listed Gin Pahit on the cocktail board as late as 1985 but other references to Pink Gins are correct – a traditional Royal Navy drink (“..one had no ice, d’you see?”) of Gin and bitters where the bitters were added to the glass first and barman would then ask “In or Out, Sir?”

Gin, Rum & Tonic

A gin, rum and tonic (also known as gum and tonic, jum and tonic or jumantonic) is a highball cocktail and a breakfast liqueur. It is made with gin, rum and tonic water poured over ice. Basically, it is a gin and tonic where half of the gin has been replaced with rum. It is usually garnished with a slice or wedge of lime or lemon. The amount of gin and rum varies according to taste. Suggested ratios of spirits-to-tonic are 1:1, 1:2, 1:3, and 2:3.

Gin Sour

The Gin Sour is a traditional mixed cocktail that predates Prohibition.

In an 1898 book by Finley Dunne, Mr. Dooley includes it in a list of great supposedly American inventions:

I have seen America spread out fr’m th’ Atlantic to th’ Pacific… An’ th’ invintions, — th’ steam-injine an’ th’ printin-press an th’ cotton gin an’ the gin sour an’ th’ bicycle an’ th’ flying machine an’ th’ nickel-in-th’-slot machine an’ th’ Croker machine an’ th’ sody fountain an’ — crownin’ wur-ruk iv our civilization — th’ cash raygister.

Popular during the 1940s, Kevin Starr includes it in “an array of drinks (the gin sour, the whiskey sour, the Gin Rickey, the Tom Collins, the Pink lady, the Old Fashioned) that now seem period pieces, evocative of another era.

Hanky-Panky

The Hanky-Panky cocktail was the brainchild of Ada Coleman. Her benefactor was Rupert D’Oyly Carte, a member of the family that first produced Gilbert and Sullivan operas in London and that built the Savoy Hotel. When Rupert became chairman of the Savoy in 1903, Ada was given a position at the hotel’s American Bar, where she eventually became the head bartender and made cocktails for the likes of Mark Twain, the Prince of Wales, Prince Wilhelm of Sweden, and Sir Charles Hawtrey.

Charles Hawtrey was the man for whom “Coley”, as Ada Coleman was affectionately called, created the Hanky-Panky cocktail. He was a Victorian and Edwardian actor who mentored Noel Coward. Coley herself told the story behind the creation of the Hanky-Panky to England’s The People newspaper in 1925:

“The late Charles Hawtrey… was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, ‘Coley, I am tired. Give me something with a bit of punch in it.’ It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, ‘By Jove! That is the real hanky-panky!’ And Hanky-Panky it has been called ever since.”

The Hanky-Panky is a variation on the sweet martini, inasmuch as it calls for gin and sweet vermouth, but Coley’s secret ingredient was Fernet Branca, a bitter Italian digestivo. By adding a couple of dashes of this herbal elixir, she transformed it into a whole new drink.

The Last Word

The Last Word is a prohibition-era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of use, it has recently enjoyed renewed popularity after being rediscovered as a cult hit in the Seattle area by Murray Stenson, a bartender at the Zig Zag Café.

The Rickey

The Rickey is a category of mixed drinks closely resembling a highball made from a base spirit, half of a lime squeezed and dropped in the glass, and carbonated water. Little or no sugar is added to the Rickey. Originally created with bourbon whiskey in Washington, D.C. at Shoomaker’s bar by bartender George A. Williamson in the 1880s, purportedly in collaboration with Democratic lobbyist, Colonel Joe Rickey, it became a worldwide sensation when mixed with gin a decade later.

Since 2008 the Rickey has enjoyed a resurgence with the rise revival of classic cocktails and a group of Washington D.C.-based bartenders, known as the DC Craft Bartenders Guild establishing July as Rickey month. It was also featured with Bourbon by political commentator and amateur mixologist Rachel Maddow on the Martha Stewart show for election night, 2009. Rickeys made with gin (typically referred to simply as gin rickeys) are among the most favored of the varieties of the drink with alcohol included. The mojito, which originated in Cuba, is a popular relative of the rickey, made with key lime juice, rum, simple syrup or muddled sugar, soda water and muddled mint leaves.

Long Island Iced Tea

A Long Island Iced Tea is a highball made with, among other ingredients, vodka, gin, tequila, and rum. A popular version mixes equal parts vodka, gin, tequila, rum, and triple sec with 1½ parts sour mix and a splash of cola. Most variants use equal parts of the main liquors but include a smaller amount of triple sec (or other orange-flavored liqueur). Close variants often replace the sour mix with lemon juice, replace the cola with actual iced tea, or add white crème de menthe; however, most variants do not include any tea, despite the name of the drink. Some restaurants substitute brandy for the tequila.

The drink has a much higher alcohol concentration (about 22 percent) than most highballs because of the proportionally small amount of mixer. Long islands can be ordered “extra long”, which further increases the alcohol to mixer ratio.

Outside the United States, this highball is often altered, due to the unpopularity of sour mix. Long Island Iced Tea served outside the States is often made of liquors and cola alone (without sour mix), with lemon or lime juice, orange juice or with lime cordial.

Variants

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Published on December 15, 2011 at 08:39  Comments (3)  

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3 CommentsLeave a comment

  1. Hello mates, its enormous post regarding cultureand
    completely explained, keep it up all the time.

    • Thank You so much for visiting , I’ll try and keep up with new chapters and information

      Please receive My Best Regards

  2. When making an Long Island ice tea for a female is gin omitted from the cocktails


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