F & B service Notes For BHMCT-II, IV sem & DHM-II sem

INTRODUCTION TO BEER SPIRITS AND LIQUEURS

BHMCT – II, IV & DHM-II SEMESTER

PREPARED BY

RUHI

INTRODUCTION TO BEER, SPIRITS AND LIQUEURS

Course Objectives-

· The course aims to develop an understanding of beer, spirits and liqueurs to make them more informed about the basics and aids in recommending, selling and serving alcoholic beverages.

· As beer and spirits can be a large and profitable part of a successful restaurant’s revenue. Therefore understanding the difference and being able to recommend drinks according to a guest’s preferences can enhance revenues of the organization.

Learning Outcomes- On completion of this subject/unit, students shall be able to-

· Beer — How beer is made, the different styles of beer, the different beer glassware and how to pair beer with food.

· Distilled Spirits –Explains the distillation process, the ingredients and geography of the major types of distilled spirits and a detailed explanation of cordials and liqueurs.

· Mixers, Garnishes & Glassware — Explores various bar-related terms, the different types of non-alcoholic mixers used to make drinks, the garnishes used in mixed drinks and the different types of glassware used to serve cocktails.

· Making Drinks — Details several bartending techniques and how to make all of the commonly ordered cocktails, including martinis, rocks drinks, frozen drinks, shooters and coffee drinks.

Module I- Alcoholic Beverages

· Introduction and definition

· Production of Alcohol

· Fermentation process

· Distillation process

· Classification with examples

Module II- Barley to Beer

Introduction & Definition

· Types of Beer

· Production of Beer

· Storage

BEER

It is a potable alcoholic beverage fermented from cereals and malt, flavored with hops 3% to 8% by volume.

INGREDIENTS OF BEER:

(a) MALT: Usually bastey is used to make malt. Other grains such as wheat, rice, corn, maize etc. can also be used. The malt prepared according to the brew masters satisfaction.

(b) WATER: It gives body / bulk to the beer. 90% of beer consists of water. The water is chemically treated before being used into production.

(c) HOPS: These are the main flavoring agents in the beer. Hops are flower of a vine like plants and resembles pine-cones. These are the plants from nettle family. Best species of hops comes from Czechoslovakia and are called “Bohmain Hops”.

(d) YEAST: The two types of yeasts are used:

(i) Top Fermentation: Saccharomyees Cerevisae: This is an acrobic yeast which works best at the temperature of 15 – 20 degree Celsius and in this case, yeast comes at the top of liquid and fermentation is completed within 3 – 6 days.

(ii) Bottom Fermentation: Saccharomyeen Carlsbergensis: This is an anacrobic yeast which works best at the temperature of 5 – 9 degree Celsius. In this case yeast settle down at bottom of liquid and fermentation is completed in 7 – 14 days.

(e) SUGAR: Chemically refined and dissolved sugar is used, which helps in giving pale color and less bitterness in beers.

(f) FINNING: Such as isinglass, used for clarifying the beer after fermentation.

(g) PRIMMING: This is a solution of sugar and hops added to the draught beer at racking.

PROCESS OF MAKING BEER / BREWING PROCESS

1. MASHING: Converts starch into sugar i.e. Barley malt ground into grist, fed into containers called Mash with hot water cooked together at low temperature (154 degree F) for 1 – 6 hrs. The malt grains get activated, converting starch to sugar grain, residue is strained and the remaining is called Wort goes to the brewing kettle.

2. BREWING: Boiling wort + hops (Imparts flavor). This mixture is boiled for 1 – 2 ½ hrs in a brewing kettle. Then strained and wort is cooled in a cooler.

3. FERMENTING: Brewers yeast is added which converts sugar to alcohol + CO2. In case of lager beer – yeast settles down in bottle thus known as “Bottom Fermentation”. In case of ales, yeast rises, thus known as Top fermentation. During fermentation CO2 may get collected and stored to add in later stage.

4. LOGERING: It matures or ripens the beer, mellowing in flavor then brought to near freezing temperature. It lasts for several weeks or months in stainless steel or glass tanks and then CO2 is added and then the beer is kegged / bottled / or canned.

Beer can be packed in the following manners:

1. KEG OR BARREL: Its main disadvantage is that it imparts a woody flavor. Nowadays steel or aluminum containers are used. A wood keg can withstand about 30016 / cm2. Even though yeast is filtered out, some of it is retained which continues to act on sugar to produce CO2, thus this CO2 can produce enough pressure to burst the wooden barrel. But in aluminum and steel barrels this cannot hopper.

2. BOTTLES AND CONS : Earlier dark colored bottles were used so that sunlight cannot activate the yeast to start multiplying. To increase the shelf life, the bottles and cans are immensed in water at a temperature of 140 -150 degree F. It kills the yeast and also reduces the flavor. This process is called Pasteurization.

TYPES OF BEERS

1. DRAUGHT BEER: These are usually racked into casks which have been sterilized, then allowed to mature in cellars. This beer is also known as “Freshly gassed beer”.

Volume of Draught Beers:

(a) Pint = 20 – 45 liters (4.5 gallons)

(b) Firkin = 40 – 90 liters (9 gallons)

(d) Kinderkin = 81.8 liters (18 gallons)

(e) Barrel = 163.65 liters (36 gallons)

(f) Hoghsead = 245.50 liters (54 gallons)

2. LAGER BEER: Bright, clear, light bodied beer which is effervescent. It is lagered, i.e. matured for 3 – 6 months in a cask which is lined with a material called “Pitch” and then is carbonated. An Indian and American Beers are lagered beers.

3. BOCK BEER: A heavy beer, dark in color and sweet in nature. It is made during winter, to be used in springs. A bock beer day is celebrated particularly in Germany which lasts for six days.

4. ALE: It is made from aromatic malt or stracky cereals and brewed. It is usually full bodied and is more bitter than beer. It is fermented at a higher temperature than beer and the yeast comes on the top. It is called the top fermentation beer.

5. STOUT: A very dark type of ale with a strong malt flavor. It is a little sweet wine and has the strong flavor of hops.

6. PORTER: A type of rich beer froth in it. It is made from dark malt and is sweeter than regular start.

7. PILSNER: A beer named after pilsner, who introduced beer to the World, it is bright lagered beer.

TERMINOLOGY IN BEER

1. WEISSEN BEER: German beer made of wheat

2. OCTOBER FEST: German beer festival

3. MARZEN BEER: (March Beer): Accompanied by pork, roast chicken, pork sausages and pickled cabbage.

4. FEST BEER: German for a beer made especially for festival.

BOCKTAILS

1. RED INDIAN: Tomato Juice + Beer

2. SHANDY: Lemonade + Beer

3. COLORADE: Coke + Beer

4. BLACK VELVET: Guiness * Ale + Beer (* Brand name of Ale)

S.NO.	U.S. BEERS	ENGLISH BEERS	GERMAN BEERS	DUTCH/HOLLAND BEERS
1.	Shultz	Shesture	Lowen Brau	Hieneken
2.	Mouseey	London pride	Becks	Royal Dutch
3.	Budweiser	Wood worth	Holsten	Three Horses
4.	Coors	Old Times	Stern	Orange Boom
5.	Signature	Little John		Amstel
6.	Miller	Bass
7.	Carling	White Bread
8.	Old Top	Double Diamond
9.	Strons	Bass Red

S.NO.	FRENCH BEERS	DENMARK BEERS	ITALIAN BEERS	AUSTRALIAN BEERS
1.	33 Export	Carlsberg	Merotti	Fosters
2.	Fischer	Tuborg	Poretti	Leopard
3.		Neptune		Coopers
4.		Odin		Westend
5.				Cascade
6.				Abotts

S.NO.	INDIAN BEERS	BRAZILIAN BEER	MEXICAN BEER	IRELAND BEER
1.	King Fisher	Brahma	Corona	Harp Lager Beer
2.	Kalyani Black Label	Antartica	Carta Blanco	Guiness Stout
3.	Golden Eagle
4.	Sand Piper
5.	London Pilsner
6.	Black Knight
7.	Haywards 2000/5000
8.	God Father
9.	Thunderbolt

Module III – Spirits

· Introduction & Definition

· Production of Spirit

· Pot-still method

· Patent still method

· Whisky

· Rum

· Gin

· Brandy

· Vodka

· Tequilla

· Different Proof Spirits

· American Proof

· British Proof (Sikes scale)

· Gay Lussac (OIML Scale

SPIRIT

Spirit is an alcoholic beverage obtained by the distillation of liquid containing alcohols.

A distilled beverage is a liquid preparation meant for consumption containing ethyl alcohol (ethanol) purified by my class consist of 60 students from a fermented substance such as fruit, vegetables, or grain. The word spirits generally refers to distilled beverages low in sugars and containing at least 35% alcohol by volume. Gin, Ginger Wine, vodka, rum, whisky (or whiskey), brandy, absinthe, and tequila are types of spirits. Beverages high in alcohol and with added flavorings such as Grand Marnier, Frangelico and schnapps are generally referred to as liqueurs. The term liquor may mean spirits; spirits and liqueurs; or all alcoholic beverages, including wine, sake, beer, and mead.

PROCESS OF DISTILLATION

Distillation is the process of evaporation followed by condensation to get extra alcoholic vapors. All top quality spirits are made after the process of distillation. The basic principle of distillation is as follows: Alcoholic vaporizes at 76 degree Celsius and water at 100 degree Celsius.

There are two important methods of distillation. They are:

1. POT STILL METHOD: This is a method of getting alcoholic vapors and then the liquid form of alcohol to make spirits. The alcoholic content should not exceed 43% by volume. In this method, copper apparatus is used (as copper is good conductor of heat and also does not react with alcohol). This pot is kept on the brick wall which is called BRICK KILN and the alcohol and water solution (Alcoholic wash) is put in this copper vessel. Fire / heat is applied from the base by which alcohol gets vaporizes at 76 degree Celsius and then collected in the pipe, which is further condensed and we get the distillate (which is pure alcohol).

This distillate has a low alcoholic content of just 25 – 30% by volume(is called as LOW WINE), therefore, the whole process is done again and this time the distillate of the 1^st distillation is kept in copper container and the whole process of distillation is repeated one more time. The distillate this time contains an alcoholic content of 65 – 70% volume, therefore, called as high wine. However, the alcoholic content must not exceed 42.8 / 43% by volume, so in the 2^nd distillate, some distilled water is added to reduce the alcoholic content.

2. PATENT STILL METHOD / CONTINUOUS STILL METHOD / COFFEY STILL / COLUMN STILL

Patent still / continuous still has two stainless steel insulated columns, the analyzers (A) rectifiers (B) alcoholic wash (wort) is put into analyzer(A0 & is boiling hot when it reaches the bottom. It is then pumped to storage tank of rectifier. Then it is released as droplets in the rectifier and it gets vaporizes on contact with the heated copper plates. The alcoholic vapors are pumped into a separate copper pipe which is passed through a condenser. As a result, highly rectified distillate is obtained, which is diluted with water up to 42 – 45% alcohol and then it is bottled without ageing.

BENEFITS OVER POT STILL

1. Distilled only once to produce a marketable product.

2. A much stronger spirit is produced.

3. A very pure spirit (without any congeners) is produced.

4. No ageing is required (as per law), spirit may be diluted with pure water and sold.

WHISKY / WHISKEY

It is an alcoholic beverage obtained from distillation of fermented mash of grains and is aged in wood. Usquebeathe (water of life), a Gaelic word finally became whiskey.

FACTS ABOUT WHISKY / WHISKEY

1. WHISKY: Scotland, Canada & Rest of World

2. WHISKEY: Ireland, Durban

3. ALCOHOL VAPORIZES at 76 – 78 degree Celsius

4. Malt Whisky is stronger

Scotch grain whisky (Patent still)

5. Scotch Whisky (Scotland)

Scotch malt whisky (Pot still)

6. Scotch malt whisky comes from Higland, lowland,

cambetown and island of Istay.

7. Scotch grain whisky can be from anywhere is

Scotland.

8. Vatted Whisky: It is a type of whisky which is obtained through the pot still method of distillation in which only one species of malt is used. It is not the blend of two types of malt.

9. Single Malt Whisky: Unblended product of one single distillery. It is made by Pot still method.

10. Straight Whisky: It is same as single malt whisky, only difference is that it is made by patent still method.

11. Premium/Deluxe Whisky: Aged for longer time (12 or more years).

12. Ageing/Maturing: Ageing or maturing of whisky is one and the same thing, which is done in oak casks. Where are maturing and ageing in case of wines are different terms with different meanings. In case of wines, maturing of wine is done in casks and ageing in bottles.

13. Blended Straight Whisky: Blend of two or more straight whiskies.

14. Standard bottle size of scotch whisky are:

(a) Bottle : 750 ml

(b) ½ bottle: 375 ml

PROCESS OF MAKING WHISKY

1. Cleaning: Barley is washed to separate “husk”

and then dried.

2. Malting: Barley soaked in water and spread on concrete floor to germinate for 8 – 12 days.

3. Drying and Grinding (Milling): Dried on peat fires which gives special flavor to it and then it is grounded.

4. Mashing: Grist mixed with warm water in a tank which converts starch maltose, then strained into husks and wort. Wort is used for further process and husk for cattle feed.

5. Fermentation: Wort is cooled, yeast is added, it is converted into alcohol + CO2 which are allowed to escape and remaining is called Wash.

6. Distillation: Wash is distilled twice in pot still.

7. Maturation: Now whisky which is produced after distillation is poured in Oak wood casks, where is matured for a period of 3 – 21 years. Sometime caramel is added for deeper colour.

8. Blending: Malt whiskies and grains whiskies are matured and blended and it carried to achieve consistent bouquet.

9. Filtering and Bottling: Finally it is filtered and bottled.

TYPES OF WHISKY / WHISKEY

1. Scotch Whisky: It is prepared from barley which should be grown in Scotland. Barley is obtained from the four regions of Scotland. The quality & flavour of S. W is influenced by the types of cereals used, peat dry process, and quality of water, client & distilling method.

They are:

(a) Highland

(b) Lowland

(d) Cambetown

The maturation is minimum for 3 years.

2. Irish Whiskey: It is a pot still product and it is distilled thrice. It is matured for at least five (5) years in casks. There is a common belief that Irish whiskey is a potato whiskey, which is in true. The Irish whiskies are mostly straight whiskies highly flavored &smooth. But now blended (malt & Grain) whiskies are also available. The maturation is minimum for five years

3. American Whisky / Bourbon Whisky: Originates from Bourbon country, Kentucky, U.S.A. . It is made from corn, rye, wheat & malted barley. Most of BW are made from 70% of corn, 15% of rye & 15% of others. Uses patent still method of distillation min period of 6 years.

American whiskies are made by patent still method and are matured in American Oak Barrels.

IMPORTANT FACTS ABOUT AMERICAN WHISKIES

(a) When 51% of the grain is maize, it is called bourbon whiskey. When 80% of grain is maize it is Corn Whisky.

(b) Old crow is the oldest bourbon whisky, which was produced by “James Crow” through pot still method.

(d) Tennessee: This is straight bourbon whisky, which is produced by sour mash. After production it is treated through charcoal, that imparts the unique flavor to it.

4. Canadian Whisky: Patent still method of distillation suitable for making cocktails:

S.No.	Deluxe Scotch Whiskies (18 yrs & more)	Premium Scotch (12 yrs & above)	Regular Scotch (8 yrs & above)
1.	Balantinee’s (21-17 yrs)	Chivas Regal	Ballantines
2.	Chivas Imperial (18 yrs)	J/W B/Label	J/W Red Label
3.	Haig’s Dimple	Glengtidich (Single Malt)	Teachers
4.	J/W Blue Label (21 yrs)	Gienlivet (Single Malt)	Passport
5.	Royal Salute (21 yrs)	Talisker (Single Malt)	100 Pipers
6.	King of Kings	Cardhu (Single Malt)	White Horse
7.	Grant’s premium	Macallan (Single Malt)	J &B (Jeustrini Brooks)
8.	Old Parr	Mortlach (Single Malt)	Crrauts
9.		Glenmorange (Single Malt)	Cutty Sark
10.			Black & White
11.			John Haig

S.No.	Canadian Whisky	Irish Whisky	American Whisky
1.	Canadian Club	John Jameson	Early times
2.	Crown Royal	Paddy Irish	Jack Daniels
3.	Windros	Murphy	Old Crow
4.	Wisers’ Delux	Dunphy	Jim Beam
5.	G & W Special	Old Bushmills	Wild Turkey
6.	Black Velvet	John Powers	Ancient Age
7.	Canadian Mist	Powers	Benchmark
8.	Windsor Supreme	Tullamore Dew	Old Grand Dad
9.			Eagle Rare
10.			Southern Comfort
11.			I.W. Harper
12.			Old Turkey
13.			Old Taylor
14.			G.W. Bourbon

S.No.	Indian Whisky (Deluxe)	Indian Whisky (Regular)
1.	Peter Scot	Directors’ Special
2.	Royal Challenge	Aristocrat
3.	Vintage	Royal Reserve
4.	Mcdowells Signature	Bagpiper
5.	Macdowells Premium	Diplomat
6.	Aristocrat Premium	Mcdowell’s No. 1
7.	Bagpiper Gold	Haywards’
8.		Officers’ Choice
9.		Solan No. 1

BRANDY

Brandy is a spirit distilled from the grapes. There are different types of brandy like: Cheery, peach & apricot brandy etc. It is produced from all the countries. Cognac & Armagnac are brandies from France.

COGNAC: All brandies produced in the world. Cognac is one the famous spirits in worls wide.

Cognac Brandy ------------ Pot Still

10:1 = 10 parts of wine are distilled to give one part of Brandy.

1^st Distillation gives three parts

Take only the heart ---------- 2^nd distillation

It again gives three parts.

Heart of 2^nd distillation is Brandy

Therefore, Brandy is heart of hearts.

Armagnac Brandy ----------- Patent still

Brandy is a spirit which is obtained by the distillation of fermented juice / mash / wine of fruit and then suitably aged in woods. The wood originates from the word “Brandewign” which means “Burnt wine”. The best brandy comes from the District of Charenet.

Stage of Brandy:

Wine making

Distillations

Maturing

Blending

Bottling

DISTRICT OF CHARENET

COGNAC REGION ARMAGNAC REGION

Cognac has six sub regions:

1. Grand Champagne

2. Petit Champagne

3. Borderies

4. Finsbois

5. Bois mis

6. Bois – ordinare communs

The principle grape variety are : COlumbard, St. Emilion, Blanc etc.

Production of Cognac / Brandy

Cognac is distilled twice in the pot still. The first distillate is known as “Premier Chauffe” which results in three parts. They are:

Product de tete (head / foreshots)

Brovillis (heart)

Product de queue (tail)

Only the heart is used for 2^nd distillation, 2^nd distillation is known as “Bonne Chauffe”. It again has three parts as its distillate, only heart is used and which is then matured in Oak Casks and aged for suitable length of time. Therefore the Cognac is called HEART OF HEARTS.

QUALITY / STYLE INDICATION IN COGNAC / BRANDY

GRAND FINE CHAMPAGNE: This cognac is made from grapes grown in grand champagne region.

FINE CHAMPAGNE: This cognac is made from the blend of two types of grapes. 50% of grapes comes from Grand Champagne region and other 50% of grapes comes from Petit Champagne region.

FINE MAISON: Maison is known as house. This is a brandy / cognac of the house, with the name of maison indicated on its label.

LIQUEUR COGNAC: A brandy of exceptionally good quality.

STORAGE & SERVICE OF BRANDY

Brandy should be stored away from strong light and odour. It should be stored at 15 – 18 degree Celsius. Service of brandy is neat or with hot water in a brandy balloon or brandy sniffer at room temperature.

ALPHABET AND STAR SYSTEM SHOWING QUALITY OF COGNAC

* = 2 YEARS MATURITY

** = 2 – 4 YRS OF MATURITY

*** = 5 – 8 YRS OF MATURITY

V.O. = VERY OLD

V.O.P = VERY OLD PALE

V.S.O = VERY SUPERIOR OLD

V.S.O.P = VERY SUPERIOR OLD PALE

X.O. = EXTRA OLD

C = COGNAC

E = SPECIAL

Apart from grapes, apples are also used in making brandy, flavored by plums to cherries.

CALVADO = Apple brandy from France

KIRSCH = Cherry Brandy from Switzerland

BRAND NAMES OF COGNAC AND BRANDIES

S.NO.	COGNAC	BRANDY
1.	Camus	Forbidden Fruits (USA)
2.	Henessey	Chirstian Brothers (USA)
3.	Martell	Paul Maison (USA)
4.	Remy Martin	Fundactor (Spain)
5.	Bisquit	Lepanho (Spain)
6.	Hine	Stock (Italy)
7.	Otard	Cambas (Greece)
8.	Courvoisier	Korbel (USA)
9.	Odeon	Anglais (Cyprus)
10.	Regnaud	Five Kings (Cyprus)
11.	Renault	Mc dowells (India)
12.	Delamain	Honey Bee (India)
13.	Hardy	Doctors (India)
14.	Monnet	Ceaser (India)
15.	M. Tiffon	Reve (India)
16.		Golcando (India)
17.		Beehire (India)

GIN

Gin is produced in Holland in 16^th century. It is good for health & it is also sold in chemist shop and it is good for stomach complaints. Gin was most popularized in England. Gin is distilled of grain mash in the ratio of 75% corn, 15% of barely & 10% other grains along with juniper berries by English standard. Dutch use equal quantity of barley & rye & they followed pot still method, but English people followed patent still methods.

The manufacturing process is similar to the other type of spirits.

There are two types of gin

Dry gin: it is light in flavor, body & drink with the different mixture. it comes in various types like: dry, extra dry & very dry.
Heavy gin: It has high flavor & good body. They do not blend well with mixture & drunk neat over the ice.
London dry gin: Distilled first in patent still and then pot still method with the addition of juniper berries & other aromatics.

It is a flavored beverage produced by redistilling high proof system spirits with Juniper Berries and other flavoring agents.

It was created by Franciscus de la S’ve in 17^th century in Holland as a medicinal spirit.

GRAIN FORMULA:

75% Corn + 15% Barley (Malt) + 10% other grains.

Gin is a spirit which also like brandy is distilled twice. First distillation takes place in Patent Still to remove impurities and to do some flavoring and then distillate of 1^st distillation is again distilled by using pot still method.

TYPES OF GINS:

1. DUTCH GIN / GENEVER: It has more malt taste and is less aromatic. Example Bois, De Kuypers.

2. LONDON DRY GIN (LDG): Generic terms, a popular unsweetened gins. Example Booths, Gordons, Seagrams etc.

3. FRUIT GIN: Flavored with fruits. Example Oris / Lemon / Peel

4. MALT WINE GIN: Undergoes four distillation

5. OLD TOM: Sweet Gin of Scotland

INTERNATIONAL BRAND NAMES OF GIN

1. Beefeeters

2. Bellows

3. Bombay

4. Boodles

5. Bords

6. Booth (LDG)

7. Gordons (LDG)

8. Barrays

9. Tanqueray

10. House of Lords

11. White Satins

12. Coats Plymouth

13. Calvert London

14. Crown Jewel

INDIAN GINS

1. Blue Ribond

2. Forbes

3. John Booths

4. Blue Bell

5. High Society

6. Dunhill

7. Highball

8. White Magic

RUM

The word RUM comes from a Spanish word “Rumbullion” which means Rumpus. Rum was first produced in Caribbean countries/ Islands in 17^th century.

The carribean is the true home of RUM, but this spirit can legally be made wherever the sugar cane grows freely. The principal centres of production are located in Jamaica, Barbados, Guyana, Trinidad, Cuba, USA, Brazil etc.

IMPORTANT: In the beginning, RUM was made solely from the juice of sugarcane. Then as the sugar refineries demanded more and more cane, the distillers resorted to making the spirit from the by-product of sugar called – Molasses

Suger can contain sucrose which converts in to alcohol in the presence of yeast. It can be distilled by pot still methods & it is matured in un- charred oak casks.

HOW RUM IS MADE

The sugarcane is crushed between heavy Roller to produce what is known as Bagasse (a puree of cane and juice). This is crushed again to extract all the juice which is then concentrated into syrup by boiling. The syrup is put into Centrifugal Machines which crystallizes the sugar. This is separated and taken elsewhere to be purified into sugar for domestic and other use. What remains is a by product of sugar, a dark colored solution called Molasses. It is from this mass that RUMS are fermented and distilled.

FERMENTATION

There are two methods of fermentation used quick or Slow. The one chosen will relate to the style of RUM the distillers wants to produce.

QUICK FERMENTATION: This lasts no longer than two days but is frequently shorter. It is associated with the production of White and Light flavored Rums.

SLOW FERMENTATION: This lasts up to 12 days and is associated with the production of Dark and Heavy flavored Rums.

STYLES OF RUMS

1. WHITE AND LIGHT FLAVORED RUMS: These are produced from various region Puerto Rico, Cuba, the Virgin Isles, Barbados and Trinidad. They may be termed White, Silver, Gold or Amber. The fermented wash is distilled in patent stills to strength of 91% of alcohol by volume. The resulting spirit will be white or clear and have only a little flavor.

WR is generally preferred by American tourist and mixed with coca cola. This rum is white because the spirits is not given colour example is Baracdi.

White or Silver describes, clear colored and more neutral flavored Rums. Gold or Amber Rums are deeper colored, older, sweeter and have more flavor. They are best served as long cooling drinks with mixers such as Coke, lemonade and fruit juices and also as a prime ingredient of cocktails.

2. DARK RUMS: The production style is same as WR. These are heavy, pungent; flavor some Rum which has a pronounced aroma. The finest are produced in Jamaica, Guyana and Barbados.

The fermented wash used for Dark Rums production will be distilled in a pot still to strength of 86% alcohol. The spirit will be rich in flavor and aroma. This will become more prominent as the spirit matures in casks. Some color will be obtained from the oak casks. More color will be added through a caramel, which is of course also made of sugar.

Dark Rums are usually drunk neat or with water or used as a base of cocktails.

3. Golden Rum: Its gets colour when W R is matured in cask that leads the Golden colour.

S.NO.	DARK RUMS	WHITE RUMS
1.	Barbancourt	Bacardi
2.	Myers	Barilla
3.	Captain Morgan	Ron – Rico
4.	Lambs Navy	Rhum St. James
5.	Appleton	Dry Cane
6.	Maint Gay
7.	Woods
8.	Hanson

VODKA

Vodka is produced in Poland & Russia in 20^th Century. It is the favorite drink of these countries. It was also given the name of VODA by the Russian. It is around 200 year old drink and in Poland it distilled from 8 th century.

Vodka is an alcoholic beverage obtained by the distillation of fermented mash of grains.

A typical process was to distil twice, dilute with milk & distil it again adding water to it for alcohol strength. Nothing is added to the natural spirits. Leaving its colorless, tasteless but smooth. It can be consumed with different mixtures and famous for making of cocktails. Its alcoholic strength 40 %.

Types of Vodka

Neutral Vodka: It is distilled from grain or potatoes & highly rectified. It is Filtered through activated charcoal.

Gold: It is cask matured to get gold colour. Vodka is matured in the wooden cask to derive golden colour from the wood.

Flavoured Vodka: It is flavoured with various spices, herbs & fruits.

FACTS ABOUT VODKA

1. Originates from Russia

2. In Poland, it was made by mash of potato.

3. Vodka can be made from ‘any ingredient which can be fermented and distilled’.

4. Mixture of assorted grains is used to prepare Vodka in modern times by patent still method.

5. In case of Vodka, a third column called purifier is used in ‘patent still method’.

6. Vodka is mainly used as a cocktail ingredient.

BRAND NAMES OF VODKA

1. Absolut 2. Cassak 3. Smirnoff

4. Saratof 5. Nordoff 6. Wyborowa

7. Zubrowka 8. Ramanov 9. Alcazar

10. Red Cazar 11. Muskavskaya 12. Stolichnaya

TEQUILA

Tequila is a Maxican liquor. True tequila comes from the city Tequila from the South West Mexico. It is made from the sap of wild mescal plant (similar to cactus plant), which is fermented and distilled to get Tequila. Quality Tequila is distilled 100% agave, but Maxican law permits tequila distilled to mix other sugar. Most tequila is bottled at 37 to 40% of alcohol content.

Production of Tequila:

The agave plant is harvested manually when they are 8-10 year old, if they harvested too soon they do not have adequate % of sugar.
The spiky leaves of agave are pulled out too get the heart of the fruits, it look like pineapple. It is also called PINA & approx weight 35 to 70 kg.
The PINA is cooked either in traditional stone oven called HORNOS or steam cooked around 12 hours.
Cooked PINA are cooled & crushed to extract the juice through steel roller.
The juice is transferred to vat & add yeast to induce fermentation.
The wash is distilled twice in pot still methods
Aged tequila is then diluted 40% of alcohol content & bottled.

Outside Mexico Tequila is known as mescal.

There are two types of Tequila

White or Silver Tequila: Aged in wax lined walls
Gold or Anejo: Aged in oak casks to get golden color.
Anejo(aged): It is aged for a min for one year.
Extra Anejo (Extra Aged): It is aged for a min three years in oak cask.

BRAND NAMES OF TEQUILA

Jose’ Cuervo

Montezuma

Olmeca

Sauza

Pepe Lopez

Sierra

SAKE (19% alcohol)

A rice based liquor / wine that has been in Japan for over a thousand years. Sake is actually a beer with a high alcoholic content because it is refermented and then matured in casks for about a year.

It is usually served warm in small cups called “Sakazuki” and poured from a narrow bottled called “Tokkuri”.

AQUAVIT / ALKAVIT / SCHNATAS

NOT all the European countries produced this drink. The word Aquavit is derived from the latin word “AQUA VITAC” which means “water of life”. The Danish have been distilling it for over 400 years and is still regarded as the first Aquavit. Aquavit is distilled from grains on potatoes. In Germany, it is known as SCHNAPPS. In Denmark, it is known as SCHNAPS and in Norway or Swedon it is known as SNAPS.

Aquavit is served well chilled in a small glass, taken straight from the freezer and is drunk in one gulp.

POPULAR BRANDS

Aolborg (Denmark)

Liric (Norway)

O.P. Anderson (Swedon)

KORN

Korn or Kornbranntwein is another variety of Schnapps, and is low strength brandy style spirit (but made from grain).

ARRACK

Arrack is a raw spirit, a distilled of fermented palm-tree sap to which rice and mollases is sometimes added. It is often also made from dates, rice, grape juice, sugarcane and milk.

BITTERS

Once known as elixirs, bitters are the spirits flavored with herbs, bark roots and fruits resulting from both the infusion and distillation process.

Bitters can be drunk as an Apertif, Digtif or correctif.

WELL KNOWN BITTERS

1. AMERPICON: It is pinkish red in color flavored with quinne, herbs and orange peels. It has a wine and brandy base and is usually served with ice and water.

2. ANGOSTURA: It is a run based bitter which is flavored with gelatin and vegetable spices, known as Worcestershire sauce of the cocktail bar business. It is an essential ingredient in the making of a pink gin and champagne cocktails.

3. BYRRH

4. CAMPARI

5. FERNET BRANCA

7. UNDERBERG

SERVICE OF SPIRITS

Spirits can be either served neat, or mixing with the mixers like water, soda, juice etc. or it can also be consumed and served with just ice. (On the rocks).

Whiskey is the most important type of spirit. Among all whiskey, scotch whiskey is the leader.

Spirit is normally served in a highball glass with soda and water (except brandy which is served in brandy balloons). Both should be pre chilled before serving. Bar waiter has to take following things in mind or he has to ask following questions while taking the order of whiskey.

(a) Brand Name of Whiskey

(b) Whether with soda or with water or with both.

(d) Quantity of the whiskey required like small peg (30 ml), large peg (60 ml), Patiala / Double - Double (90 ml)

(e) In case of brandy which is normally served in brandy balloon, it is either served with hot water or neat.

(f) In case of vodka, which is either served by orange juice or limca, the proper mixture name to be asked from guest.

(g) Rum is normally served with either coke or water.

After taking complete and correct order from the table, the waiter puts every thing on its B.O.T. (Bar Order Ticket) like, table no., no. of covers etc.

ITC MAURYA SHERATON

JAZZ BAR

BAR ORDER TICKET

TIME NAME OF SERVER TABLE NO.NO. OF COVERS

6:00 P.M. Amit Hasija 14 04

S.No.Quantity

One (Small) Black label (Whiskey/Scotch) with soda & water

One (Large) Old Monk (Rum) with Coke

One (Small) Smirnoff (Vodka) with orange juice

Sign of Waiter

So, waiter takes the order and notes it on B.O.T. Three copies of B.O.T. are made. 1^st copy goes to Barman of the dispense Bar for dispensing the drink, 2^nd copy goes to cashier and 3^rd copy remain as a book copy for future reference.

The barman’s is normally trusted on the brand of spirit which he is serving. The bottle is never taken to the table. The spirit is either taken in a juice glass / pony tumbler in case the spirit ordered is of less quantity or otherwise it is taken in a decanter for larger quantity. The bucket of ice is taken with ice tongue and the mixers are taken in either decanters or in case of mineral water, sealed bottle is carried to a table. Empty glass is also carried in the liquor with coaters.

A waiter reaches the table put the coasters on the table and appropriate glass (empty) is kept. For eg. Empty brandy balloon is placed in case of brandy / cognacs, high ball for whiskey etc. Then waiter ask about the cubes of ice which is poured in glass, then the spirit is poured from the juice glass / decanter to the glass of the guest and then mixers like soda / water / juice etc. is poured in glass as per the quantity required by the guest.

PROOF SYSTEM

Spirits distilled at 190 degree proof or above are known as “Grain Neutral Spirit” (G.N.S.).

Proof System: British – 100 degree = 57% alcohol

U.S.A. – 200 degree = 100% alcohol

Metric System (Gay Lussac) 40 degree GL means 40% alcohol

ALCOHOL STRENGTH CONVERSIONS

1. GL --------------------------- BP

4/7 BP = GL

Example 70 degree BP in Gay Lussac will be

GL = 4/7 x BP = 4/7 x 70 = 40 degree GL by volume

2. BP ---------------------------- GL

BP – 7/4 GL

3. BP ---------------------------- U.S.A. proof

USP = 8/7 BP

Example 70 degree BP in USP will be

8/7 x 70 = 80 degree US Proof

4. U.S. Proof ------------------ BP

BP = 7/8 USP

5. GL -------------------------- USP

USP = 2 x GL

6. USP ------------------------- GL

GL = USP / 2

Therefore, net formula is:

GL = 4/7 BP = USP / 2

Module IV – Aperitifs

· Introduction and Definition

· Types of Aperitifs

· Vermouth (Definition, Types & Brand names)

· Bitters (Definition, Types & Brand names)

APERITIF

Aperitifs are alcoholic beverages that are drunk before the meal. If wine will be consumed with the meal, then the aperitif selected should be a ‘grape’ (wine based) rather than a ‘grain’ (spirit based) aperitif, since the latter can spoil or dull the palate.

The aperitif is usually a wine-based beverage. It is meant to stimulate the appetite and therefore should not be sweet. Dry and medium dry Sherries, dry vermouths and Sercial or Verdelho Madeira are all good examples of aperitifs.

SERVICE OF APERITIFS

The term aperitif covers a wide range of drinks, which may be served before a meal. A large number of aperitifs must be stocked within the dispense bar in order to cater for the majority of tastes.

The wine butler or sommelier should present the wine list to the host for an aperitif order immediately before the butter is placed on the table and the rolls are offered to all the guests. This then gives the wine waiter time to serve the aperitif order the guest’s time to consume them, before the first course is served. An alternative to this, of course, is for aperitifs to be served in the lounge / reception area. The station waiter should take the food order here and, once the table is ready for the service of the first course, should take the customers to their table. The service of examples of common drinks is listed in the table.

EXAMPLES OF COMMON DRINKS AND THEIR SERVICE

DRINK	POPULAR ADDITIONS	GARNISH
Baileys	None	Crushed ice optional
Brandy	None Lemonade Peppermint	None None or with ice Ice
Campari	Soda water Lemonade	Ice and slice of orange
Dark Rum	Lemonade Cola Blackcurrant	Ice and slice of lemon Ice and slice of lemon Ice
Dry Sherry	None	Served chilled
Fruit Juices	None or with lemonade, tonic water, sparkling mineral water	Served chilled and sometimes with ice and a slice of lemon or orange.
Gin	Angostura Bitters (Pink Gin) Tonic Bitter Lemon	Ice Ice and slice of lemon Ice and slice of lemon
Liqueurs	None	May be served or crushed ice
Mineral Water	Nothing or sometimes cordials or fruit juices	Served chilled or with ice and lemon at the request of the guest.
Aerated Waters (Lemonade etc.)	Cordials	Ice and slice of lemon or orange
Pernod	Water and sometimes with cordials or lemonade
Pimm’s	Lemonade Ginger Ale Soda Tonic	Ice and slice of lemon Ice, and slice of lemon, cucumber, apple, orange and a sprig of mint
Port (white)	None	Serve chilled sometimes with ice and slice of lemon
Port (ruby)	None Or with lemonade	Served room temperature Ice
Sambucca	Coffee bean and set alight	(For safety reasons this should be done at the table and extinguished as soon as the oil from the bean is released into the drink)
Vermouths (Martini, Cinzano)	None or sometimes with lemonade	Ice and lemon
Vodka	Tonic Water Lemonade Orange cordial Lime Cordial Tomato Juice	Ice and slice of lemon Ice and slice of lemon Ice and slice of orange Ice and slice of lemon, lemon/lime Ice, slice of lemon and Worcestershire Sauce, sometimes With salt offered and celery sticks
Whisk(e)y	Water (often still mineral water) Dry ginger Canada Dry Soda Water	Nothing or sometimes with ice Offered Ice Ice
White Wine	By the glass and sometimes with soda water or sparkling mineral water or lemonade	Nothing or sometimes with ice if other additions are made
White rum (Bacardi, Daquiri)	Cola	Ice and slice of lemon

Note: Lime is often substituted for lemon

Many establishments now serve bar drinks with a glass coater (often of paper) at the point of sale.

Module V – Liqueurs

· Definition

· Production of Liqueurs

· Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel)

· Popular Liqueurs (Name, colour, predominant flavour & country of origin

LIQUEURS

Liquor is a flavored and sweetened spirit. It is a digestive drink after meals. Liqueurs are served in small quantities at the end of the meal.

There are four broad categories

1. HERB LIQUEUR : eg Drambuie, Crème de

menthe

2. CITRUS LIQUEUR : eg Cointreau

3. FRUIT LIQUEUR : eg Crème de banana

4. BEAN LIQUEUR : eg Crème de cocao

Spirits and sweetening agent is common for all liqueurs, what differentiates is the flavoring agent. There are three basic methods to extract flavor.

(a) INFUSION: (Steeping / Soaking / Merceration)

The ingredients are usually soft fruits, which are crushed and steeped in the base spirit, normally brandy, for six to nine months. The process can be speeded by heating brandy, but generally cold and slow merceration is preferred which gives the best result. The spirit extracts aroma, color and flavor from the fruits.

(b) PERCOLATION (HOT INFUSION):

It is the method of getting flavors; where hot spirit is circulated through crushed flavoring agent and recycled. All the aroma is absorbed by this method from the flavoring agent.

In which the spirits are heated to become vapors and then it is passed through the flavoring agent and then, it is cooled.

Production of Liqueurs:

· Spirits

· Sweetening agents

· Flavouring agents

· Colouring agents

1. Spirits: To produce a fine liqueur, the alcohol used must be pure as possible. It should be whiskey, rum, brandy, fruits spirits all are used in liqueurs.

2. The flavouring Agents: They are flavoured with herbs, fruits, seeds, barks & roots.

Ø Herbs: Basil, Peppermint, rosemary, sage & thyme.

Ø Flowers: rose, orange blossom, saffron etc.

Ø Bark: Angostura & sandalwoods

Ø Fruits: Berries, peach, banana, citrus fruits etc.

3. Colouring Agents: Natural vegetables colouring agents are used to colour the liqueur. The production of liqueurs starts from the extraction the flavouring agents from the natural substances.

4. Sweetening agents: Is added according to the style & sweetness required.

LIQUEURS ARE CLASSIFIED AS:

1. SIMPLE LIQUEUR : 40 degree proof, 20 kg sugar

per 100 liter of liqueur.

2. DEMI FINES : 40 degree proof, 20 – 35 kg sugar

3. FINES : 49 degree proof, 40 – 45 kg sugar

4. SURFINES : 52 degree proof, 45 – 50 kg sugar

S.NO.	BRAND NAME	COUNTRY	COLOR	FLAVOR/BASE SPIRIT
1.	Abricotine	France	Red	Apricot
2.	Advocaat	Holland	Yellow	Egg yolk / Brandy
3.	Aniselte	France	Colorless	Aniseed
4.	Archers		Colorless	Peaches / Schapps
5.	Bailey’s Irsih Cream		Brown	Honey & Cream & Chocolate / Irish whiskey
6.	Benadechne	France	Amber	Herbs / Cognac
7.	Crème de’ cocoa	France	Clear to brown	Cocoa beans
8.	Cointreau	France	Golden Blue	Orange
9.	Dra,nioe			Honey / Scotch whiskey

SERVICE OF LIQUEURS

Originally liqueurs were developed for medicinal purpose. But nowadays liqueurs are used extensively. They are used in cooking particularly in gueridon work at table. They are very frequently used in cocktails. They are also taken after meals as digestives.

DIFFERENT WAYS OF SERVICE OF LIQUEURS

1. NEAT: Straight in liqueur glass, filling it to the top, leaving only 1 mm space.

2. TOPPED WITH CREAM: Mainly for coffee and chocolate flavored liqueurs, such as Tia Maria. The glass is filled with the liqueur and then fresh cream is added by pouring it over the back of a bar spoon.

3. LAYERED: Different liqueurs are poured in the same glass one on top of the other eg. Pousse Café.

4. FRAPPE: The liqueur is served over crushed ice. Frappe’ is French for crushed ice.

Module VI – Tobacco

· Introduction

· Cigar

· Structure

· Shapes and Sizes of Cigar

· Brands

· Cigarette

· Structure & Brands

TOBACCO
Tobacco is an agricultural product processed from the leaves of plants in the genus Nicotiana. It can be consumed, used as an organic pesticide and, in the form of nicotine tartrate, it is used in some medicines. In consumption it most commonly appears in the forms of smoking, chewing, snuffing, or dipping tobacco(Dipping tobaccos are a form of smokeless tobacco. Dip is occasionally referred to as "chew", and because of this, it is commonly confused with chewing tobacco, which encompasses a wider range of products. A small clump of dip is 'pinched' out of the tin and placed between the lower or upper lip and gums), or Snus(Snus is steam-cured moist powder tobacco product that is not fermented, and does not induce salivation. It is consumed by placing it in the mouth against the gums for an extended period of time. It is a form of snuff that is used in a manner similar to American dipping tobacco, but does not require regular spitting.)

Tobacco has long been in use as an entheogen in the Americas. However, upon the arrival of Europeans in North America, it quickly became popularized as a trade item and as a recreational drug. This popularization led to the development of the southern economy of the United States until it gave way to cotton. Following the American Civil War, a change in demand and a change in labor force allowed for the development of the cigarette. This new product quickly led to the growth of tobacco companies, until the scientific controversy of the mid-1900s.

There are many species of tobacco, which are all encompassed by the plant genus Nicotiana. The word nicotiana (as well as nicotine) was named in honor of Jean Nicot, French ambassador to Portugal, who in 1559 sent it as a medicine to the court of Catherine de Medici.
Because of the addictive properties of nicotine, tolerance and dependence develop. Absorption quantity, frequency, and speed of tobacco consumption are believed to be directly related to biological strength of nicotine dependence, addiction, and tolerance. The usage of tobacco is an activity that is practiced by some 1.1 billion people, and up to 1/3 of the adult population.

The World Health Organization reports it to be the leading preventable cause of death worldwide and estimates that it currently causes 5.4 million deaths per year. Rates of smoking have leveled off or declined in developed countries, however they continue to rise in developing countries.

Tobacco is cultivated similarly to other agricultural products. Seeds are sown in cold frames or hotbeds to prevent attacks from insects, and then transplanted into the fields. Tobacco is an annual crop, which is usually harvested mechanically or by hand. After harvest, tobacco is stored for curing, which allows for the slow oxidation and degradation of carotenoids. This allows for the agricultural product to take on properties that are usually attributed to the "smoothness" of the smoke. Following this, tobacco is packed into its various forms of consumption, which include smoking, chewing, sniffing, and so on.

Etymology

The Spanish word "tabaco" is thought to have its origin in Arawakan language, particularly, in the Taino language of the Caribbean. In Taino, it was said to refer either to a roll of tobacco leaves (according to Bartolome de Las Casas, 1552), or to the tabago, a kind of Y-shaped pipe for sniffing tobacco smoke (according to Oviedo; with the leaves themselves being referred to as cohiba). However, similar words in Spanish and Italian were commonly used from 1410 to define medicinal herbs, originating from the Arabic tabbaq, a word reportedly dating to the 9th century, as the name of various herbs.
History of tobacco

Tobacco has a long history from its usages in the early Americas. It became increasingly popular with the arrival of the Europeans by whom it was heavily traded. Following the industrial revolution, cigarettes became popularized, which fostered yet another unparalleled increase in growth. This remained so until the scientific revelations in the mid-1990s.
Tobacco had already long been used in the Americas by the time European settlers arrived and introduced the practice to Europe, where it became popular. At high doses, tobacco can become hallucinogenic; accordingly, Native Americans did not always use the drug recreationally. Instead, it was often consumed as an entheogen; among some tribes, this was done only by experienced shamans or medicine men. Eastern North American tribes would carry large amounts of tobacco in pouches as a readily accepted trade item and would often smoke it in pipes, either in defined ceremonies that were considered sacred, or to seal a bargain, and they would smoke it at such occasions in all stages of life, even in childhood. It was believed that tobacco was a gift from the Creator and that the exhaled tobacco smoke was capable of carrying one's thoughts and prayers to heaven.

Apart from smoking, tobacco had a number of uses as medicine. As a pain killer it was used for earache and toothache and occasionally as a poultice. Early missionaries often reported on the ecstatic state caused by tobacco. As its use spread into Western cultures, however, it was no longer used primarily for entheogenic or religious purposes, although religious use of tobacco is still common among many indigenous peoples, particularly in the Americas. Among the Cree and Ojibway of Canada and the north-central United States, it is offered to the Creator, with prayers, and is used in sweat lodges, pipe ceremonies, smudging, and is presented as a gift. A gift of tobacco is tradition when asking an Ojibway elder a question of a spiritual nature. Because of its sacred nature, tobacco abuse (thoughtlessly and addictively chain smoking) is seriously frowned upon by the Algonquian tribes of Canada, as it is believed that if one so abuses the plant, it will abuse that person in return, causing sickness. The proper and traditional native way of offering the smoke is said to involve directing it toward the four cardinal points (north, south, east, and west), rather than holding it deeply within the lungs for prolonged periods.

Rodrigo de Jerez was one of the Spanish crewmen who sailed to the Americas on the Santa Maria as part of Christopher Columbus's first voyage across the Atlantic Ocean in 1492. He is credited with being the first European smoker.
Following the arrival of Europeans, tobacco became one of the primary products fueling colonization, and also became a driving factor in the incorporation of African slave labor.
In Western Europe
The Spanish introduced tobacco to Europeans in about 1518, and by 1523, Diego Columbus mentioned a tobacco merchant of Lisbon in his will, showing how quickly the traffic had sprung up. Nicot, French ambassador in Lisbon, sent samples to Paris in 1559. The French, Spanish, and Portuguese initially referred to the plant as the "sacred herb" because of its valuable medicinal properties.
In the United States
In 1609, John Rolfe arrived at the Jamestown Settlement in Virginia, and is credited as the first settler to have successfully raised tobacco (commonly referred to at that time as "brown gold") for commercial use. The tobacco raised in Virginia at that time, Nicotiana rustica,did not suit European tastes, but Rolfe raised a more popular variety, Nicotiana tabacum, from seeds brought with him from Bermuda. Tobacco was used as currency by the Virginia settlers for years, and Rolfe was able to make his fortune in farming it for export at Varina Farms Plantation. When he left for England with his wife, Pocahontas a daughter of Chief Powhatan, he had become wealthy. Returning to Jamestown, following Pocahontas' death in England, Rolfe continued in his efforts to improve the quality of commercial tobacco, and, by 1620, 40,000 pounds (18,000 kg) of tobacco were shipped to England. By the time John Rolfe died in 1622, Jamestown was thriving as a producer of tobacco, and its population had topped 4,000. Tobacco led to the importation of the colony's first black slaves in 1619. In the year 1616, 2,500 pounds (1,100 kg) of tobacco were produced in Jamestown, Virginia, quickly rising up to 119,000 pounds (54,000 kg) in 1620.
Industrialization

Following the American civil war, the tobacco industry struggled as it attempted to adapt. Not only did the labor force change from slavery to sharecropping, but a change in demand also occurred. As in Europe, there was a desire for not only snuff, pipes and cigars, but cigarettes appeared as well.
With a change in demand and a change in labor force, James Bonsack, an avid craftsman, in 1881 created a machine that revolutionized cigarette production. The machine chopped the tobacco, then dropped a certain amount of the tobacco into a long tube of paper, which the machine would then roll and push out the end where it would be sliced by the machine into individual cigarettes. This machine operated at thirteen times the speed of a human cigarette roller. This caused an enormous growth in the tobacco industry which remained so until the scientific revelations discovered the health consequences of smoking in the mid-20th century.

Biology

Nicotine is the compound responsible for the addictive nature of Tobacco use. There are many species of tobacco, which are encompassed by the genus of herbs Nicotiana. It is part of the nightshade family (Solanaceae) indigenous to North and South America, Australia, south west Africa and the South Pacific.
Many plants contain nicotine, a powerful neurotoxin, that is particularly harmful to insects. However, tobaccos contain a higher concentration of nicotine than most other plants. Unlike many other Solanaceae, they do not contain tropane alkaloids, which are often poisonous to humans and other animals.

Types

There are a number of types of tobacco including, but are not limited to:

• Aromatic fire-cured, it is cured by smoke from open fires. In the United States, it is grown in northern middle Tennessee, central Kentucky and in Virginia. Fire-cured tobacco grown in Kentucky and Tennessee are used in some chewing tobaccos, moist snuff, some cigarettes, and as a condiment in pipe tobacco blends. Another fire-cured tobacco is Latakia, which is produced from oriental varieties of N. tabacum. The leaves are cured and smoked over smoldering fires of local hardwoods and aromatic shrubs in Cyprus and Syria.

• Brightleaf tobacco, Brightleaf is commonly known as "Virginia tobacco", often regardless of the state in which they are planted. Prior to the American Civil War, most tobacco grown in the US was fire-cured dark-leaf. This type of tobacco was planted in fertile lowlands, used a robust variety of leaf, and was either fire cured or air cured. Most Canadian cigarettes are made from 100% pure Virginia tobacco.[14]

• Burley tobacco, is an air-cured tobacco used primarily for cigarette production. In the U.S., burley tobacco plants are started from palletized seeds placed in polystyrene trays floated on a bed of fertilized water in March or April.

• Cavendish is more a process of curing and a method of cutting tobacco than a type. The processing and the cut are used to bring out the natural sweet taste in the tobacco. Cavendish can be produced from any tobacco type, but is usually one of, or a blend of Kentucky, Virginia, and burley, and is most commonly used for pipe tobacco and cigars.

• Criollo tobacco is a type of tobacco, primarily used in the making of cigars. It was, by most accounts, one of the original Cuban tobaccos that emerged around the time of Columbus.

• Dokham, is a tobacco originally grown in Iran, mixed with leaves, bark, and herbs for smoking in a midwakh.

• Turkish tobacco, is a sun-cured, highly aromatic, small-leafed variety (Nicotiana tabacum) that is grown in Turkey, Greece, Bulgaria, and Macedonia. Originally grown in regions historically part of the Ottoman Empire, it is also known as "oriental". Many of the early brands of cigarettes were made mostly or entirely of Turkish tobacco; today, its main use is in blends of pipe and especially cigarette tobacco (a typical American cigarette is a blend of bright Virginia, burley and Turkish).

• Perique, a farmer called Pierre Chenet is credited with first turning this local tobacco into the Perique in 1824 through the technique of pressure-fermentation. Considered the truffle of pipe tobaccos, it is used as a component in many blended pipe tobaccos, but is too strong to be smoked pure. At one time, the freshly moist Perique was also chewed, but none is now sold for this purpose. It is typically blended with pure Virginia to lend spice, strength, and coolness to the blend.

• Shade tobacco, is cultivated in Connecticut and Massachusetts. Early Connecticut colonists acquired from the Native Americans the habit of smoking tobacco in pipes, and began cultivating the plant commercially, even though the Puritans referred to it as the "evil weed". The industry has weathered some major catastrophes, including a devastating hailstorm in 1929, and an epidemic of brown spot fungus in 2000, but is now in danger of disappearing altogether, given the value of the land to real estate speculators.

• White burley, in 1865, George Webb of Brown County, Ohio planted red burley seeds he had purchased, and found that a few of the seedlings had a whitish, sickly look. The air-cured leaf was found to be more mild than other types of tobacco.

• Wild tobacco, is native to the southwestern United States, Mexico, and parts of South America. Its botanical name is Nicotiana rustica.

• Y1 is a strain of tobacco cross-bred by Brown & Williamson in the 1970s to obtain an unusually high nicotine content. In the 1990s, the United States Food and Drug Administration (FDA) used it as evidence that tobacco companies were intentionally Snuff is a generic term for fine-ground smokeless tobacco products. Originally the term referred only to dry snuff, a fine tan dust popular mainly in the eighteenth century. Snuff powder originated in the UK town of Great Harwood, and was famously ground in the town's monument prior to local distribution and transport further up north to Scotland. There are two major varieties which include European (dry) and American (moist); although American snuff is often referred to as dipping tobacco.

Cigarette

A cigarette (French "small cigar", from cigar + -ette) is a small roll of finely-cut tobacco leaves wrapped in a cylinder of thin paper for smoking. The cigarette is ignited at one end and allowed to smoulder; its smoke is inhaled from the other end, which is held in the mouth. Most modern manufactured cigarettes are filtered and include reconstituted tobacco and other additives. Cigarettes are sometimes smoked with a cigarette holder.
The term cigarette, as commonly used, refers to a tobacco cigarette but can apply to similar devices containing other herbs, such as cannabis. A cigarette is distinguished from a cigar by its smaller size, use of processed leaf, and paper wrapping, which is normally white, though other colors are occasionally available. Cigars are typically composed entirely of whole-leaf tobacco.

Rates of cigarette smoking vary widely. While rates of smoking have leveled off or declined in the developed world, they continue to rise in developing nations. Nicotine, the primary psychoactive chemical in cigarettes, has been shown to be addictive. Statistically each cigarette smoked shortens the users lifespan by 11 minutes. About half of cigarette smokers die of tobacco-related disease and lose on average 14 years of life. Cigarette use by pregnant women has also been shown to cause birth defects, including mental and physical disabilities. Secondhand smoke from cigarettes has been shown to be injurious to bystanders, which has led to legislation that has banned their smoking in many workplaces and public areas.
Cigarettes are the most frequent source of fires in private homes, which has prompted the European Union to attempt to ban cigarettes that are not fire-safe by 2011.

Manufacturing

Diagram of a cigarette.
1. Filter made of 95% cellulose acetate.
2. Tipping paper to cover the filter.
3. Rolling paper to cover the tobacco.
4. Tobacco blend.
Commercially manufactured cigarettes are seemingly simple objects consisting mainly of a tobacco blend, paper, PVA glue to bond the outer layer of paper together, and often also a cellulose acetate–based filter. While the assembly of cigarettes is straightforward, much focus is given to the creation of each of the components, in particular the tobacco blend, which may contain over 600 ingredients, many of them flavourants for the tobacco. A key ingredient that makes cigarettes more addictive is the inclusion of reconstituted tobacco, which has additives to make nicotine more volatile as the cigarette burns.

Paper
The paper for holding the tobacco blend may vary in porosity to allow ventilation of the burning ember or contain materials that control the burning rate of the cigarette and stability of the produced ash. The papers used in tipping the cigarette (forming the mouthpiece) and surrounding the filter stabilise the mouthpiece from saliva and moderate the burning of the cigarette as well as the delivery of smoke with the presence of one or two
Tobacco blend
The process of blending, like the blending of scotch and cognac, gives the end product a consistent taste from batches of tobacco grown in different areas of a country that may change in flavour profile from year to year due to different environmental conditions.
Modern cigarettes produced after the 1950s, although composed mainly of shredded tobacco leaf, use a significant quantity of tobacco processing by-products in the blend. Each cigarette's tobacco blend is made mainly from the leaves of flue-cured brightleaf, burley tobacco, and oriental tobacco. These leaves are selected, processed, and aged prior to blending and filling. The processing of brightleaf and burley tobaccos for tobacco leaf "strips" produces several by-products such as leaf stems, tobacco dust, and tobacco leaf pieces ("small laminate"). To improve the economics of producing cigarettes, these by-products are processed separately into forms where they can then be possibly added back into the cigarette blend without an apparent or marked change in the cigarette's quality.
Cigarette butt
The common name for the remains of a cigarette after smoking is a "(cigarette) butt". The butt typically comprises about 30% of the cigarette's original length. It consists of a tissue tube which holds a filter and some remains of tobacco mixed with ash. In extreme cases the filter is slightly burned. Cigarette butts are one source of tobacco for minors and low income people. The shape of a butt hinges on the manner of stubbing out. The intensely pressed butt possesses irregular shape at the end and wrinkled tissue. Cigarette butts may be a subject of studies over popularity of brands producing cigarettes.
Cigarette filters are made from cellulose acetate and are biodegradable, however depending on environmental conditions they can be resistant to degradation. Accordingly, the duration of the degradation process is cited as taking as little as 1 month to 3 years to as long as 10–15 years. One campaign group has suggested they never fully biodegrade. .
Selected cigarette brands
• 1st Class
• 305's
• 520
• Alpine
• Ashford
• Army Club
• Barclay
• Basic
• Belair
• Benson & Hedges
• Camel
• Capri
• Carlton
• Chesterfield
• Davidoff
• Dunhill
• Djarum
• Doral
• Eclipse
• Embassy Number One
• Eve
• Export A
• Fatima
• Gauloises
• GPC
• Kamel
• Kent
• Kool
• L&M
• Lucky Strike
• Marlboro
• Max
• Merit
• Misty
• Monarch
• More
• Natural American Spirit
• Now
• Newport
• Old Gold
• Pall Mall
• Parliament
• Salem
• Tareyton
• Tucson
• Vantage
• Viceroy
• Virginia Slims
• Winston
• Winfield

Smoking pipe (tobacco)
A smoking pipe for tobacco smoking typically consists of a small chamber (the bowl) for the combustion of the tobacco to be smoked and a thin stem (shank) that ends in a mouthpiece (the bit). Pipes can range from the very simple machine-made briar pipe to highly-prized handmade and artful implements created by renowned pipemakers which are often very expensive collector's items.
The bowls of tobacco pipes are commonly made of briar, meerschaum, corncob or clay. Less common are cherrywood, olivewood, maple, mesquite, and oak. Generally a dense-grained wood is ideal. Minerals such as catlinite and soapstone have also been used. Pipe bowls of all these materials are sometimes carved with a great deal of artistry.
Unusual, but still noteworthy pipe bowl materials include gourds, as in the famous calabash pipe, and pyrolytic graphite. Metal and glass are uncommon materials for tobacco pipes, but are common for pipes intended for other substances.
The stem needs a long channel of constant position and diameter running through it, and this is difficult to carve out of a pre-existing block. Because it is molded rather than carved, clay may make up the entire pipe or just the bowl, but most other materials have stems made separately and detachable. Stems and bits of tobacco pipes are usually made of moldable materials like vulcanite, lucite, Bakelite, and soft plastic. Less common are stems made of reeds, bamboo, or hollowed out pieces of wood. Expensive pipes once had stems made of amber, though this is rare now.
Tobaccos for smoking in pipes are often carefully treated and blended to achieve flavour nuances not available in other tobacco products. Many of these are blends using staple ingredients of variously cured Burley and Virginia tobaccos which are enhanced by spice tobaccos, among them many Oriental or Balkan varietals, Latakia (a fire-cured spice tobacco of Cypriot or Syrian origin), Perique (uniquely grown in St. James Parish, Louisiana) or blends of Virginia and Burley tobaccos of African, Indian, or South American origins. Traditionally, many U.S. blends are made of American Burley with sweeteners and flavorings added to create an "aromatic" flavor, whereas "English" blends are based on natural Virginia tobaccos enhanced with Oriental and other natural tobaccos. There is a growing tendency towards "natural" tobaccos which derive their aromas from artful blending with selected spice tobaccos only and careful, often historically-based, curing processes.
Materials and construction
The material and shape of a pipe has a profound influence upon the aesthetic of a smoke.
Briar

Tobacco pipe of briar wood
The majority of pipes sold today, whether hand made or machine made, are fashioned from briar ((French) bruyère). Briar is a particularly good wood for pipe making for a number of reasons. The first and most important is its natural resistance to fire. The second is its inherent ability to absorb moisture. The burl absorbs water in nature to supply the tree in the dry times and likewise will absorb the moisture that is a byproduct of combustion. Briar is cut from the root burl of the tree heath (Erica arborea), which is native to the rocky and sandy soils of the Mediterranean region. Briar burls are cut into two types of blocks; ebauchon and plateaux. Ebauchon is taken from the heart of the burl while plateaux is taken from the outer part of the burl. While both types of blocks can produce pipes of the highest quality, most artisan pipe makers prefer to use plateaux because of its superior graining. Some pipe makers use Brylon, a synthetic material which has properties similar to briar.
Meerschaum

A meerschaum pipe
Meerschaum (hydrated magnesium silicate), a mineral found in small shallow deposits mainly around the city of Eskişehir in central Turkey, is prized for the properties which allows it to be carved into finely detailed decorative and figural shapes. It has been used since the 17th century and, with clay pipes, represented the most common medium for pipes before the introduction of briar as the material of choice in the 19th century. The word "meerschaum" means "sea foam" in German, alluding to its natural white color and its surprisingly low weight. Meerschaum is a very porous mineral that absorbs elements of the tobacco during the smoking process, and gradually changes color to a golden brown. Old, well-smoked meerschaum pipes are prized for their distinctive coloring. In selecting a meerschaum pipe it is advisable to take assurances that the product is indeed carved from a block of meerschaum, and is not made from meerschaum dust collected after carving and mixed with a binder then pressed into a pipe shape. These products are not absorbent, do not color, and lack the smoking quality of the block carved pipe.
Clay
Clay Pipe
Clay in this case is almost always a very fine white clay. Low-quality "clay" pipes are actually made from porcelain slip poured into a mold. These are porous, of very low quality, and impart unwanted flavors to a smoke. Top-notch clays, on the other hand, are made in a labor-intensive process that requires beating all air out of the clay, hand-rolling each pipe before molding it, piercing with a fine wire, and careful firing. Traditionally, clay pipes are un-glazed. Clays burn "hot" in comparison to other types of pipes, so they are often difficult for most pipe-smokers to use. Their proponents claim that, unlike other materials, a well-made clay pipe gives a "pure" smoke, with no flavor addition from the pipe bowl. In addition to aficionados, reproductions of historical clay styles are used by some re-enactors. Clay pipes were once considered disposable items and the large quantities discarded in the past are often used as an aid in dating by industrial archaeologists.
Calabash

Calabash pipe with meerschaum bowl.
Calabash gourds (usually with meerschaum or porcelain bowls set inside them) have long made prized pipes, but they are labour-intensive and nowadays quite expensive. Because of this expense, pipes with bodies made of wood (usually mahogany) instead of gourd, but with the same classic shape, are sold as calabashes. Both wood and gourd pipes are functionally the same. They both have an air chamber beneath the bowl which serves to cool, dry, and mellow the smoke. There are also briar pipes being sold as calabashes. These typically do not have an air chamber and are named only because of their external shape.
.Corncob
Corncob pipe.
On the other end of the scale, "corncob" pipes made from corn cobs are cheap and effective, even if some regard them as inelegant. The cobs are first dried for two years. Then they are hollowed out to make a bowl shape. The bowls are dipped in a plaster-based mixture and varnished or lacquered on the outside. Shanks made from pine wood are then inserted into the bowls. The first and largest manufacturer of corncob pipes is Missouri Meerschaum, located in Washington, Missouri in the USA. Missouri Meerschaum has produced the pipes since 1869. General Douglas MacArthur, Mark Twain and George Lincoln Rockwell were perhaps the most famous smokers of this type of pipe, along with the cartoon characters Popeye and Frosty the Snowman.
Corncob pipes remain popular today because they are inexpensive and require no "break-in" period like briar pipes. For these two reasons, corncob pipes are often recommended as a "Beginners pipe." But, their enjoyment is by no means limited to beginners. Corncob pipes are equally valued by both learners and experienced smokers who simply desire a cool, clean smoke. Pipesmokers who wish to sample a wide variety of different tobaccos and blends also might keep a stock of corncobs on hand to permit them to try new flavors without "carryover" from an already-used pipe, or to keep a potentially bad tasting tobacco from adding its flavor to a more expensive or favored pipe.
Metal

An aluminum-stemmed pipe.
Metal is an uncommon material for making tobacco pipes, but they are not unknown. The most common form of this is a pipe with a stem and shank made of aluminum, which serves as a heat sink. Mouthpieces are made of vulcanite or lucite. The bowls are removable, though not interchangeable between manufacturers. They are made of varying materials to allow the smoker to try different characteristics or to dedicate particular bowls for particular tobaccos.
Other metal tobacco pipes include the Japanese kiseru and the Arabian midwakh. Hookahs also have metal stems, but fall into the general category of water pipes.
Hookahs
A hookah, ghelyan, or narghile, is a Middle Eastern water pipe that cools the smoke by filtering it through a water chamber. Often ice, milk, or fruit juice are added to the water. Traditionally, the tobacco is mixed with a sweetener, such as honey or molasses. Fruit flavors have also become popular. Modern hookah smokers, especially in the US, smoke "me'assel" "moassel" "molasses" or "shisha" all names for the same wet mixture of tobacco, molasses/honey, glycerine, and often, flavoring. This style of tobacco is smoked in a bowl with foil or a screen (metal or glass) on top of the bowl. More traditional tobaccos are "tombiek" (a dry unflavored tobacco, which the user moistens in water, squeezes out the extra liquid, and places coals directly on top) or "jarak" (more of a paste of tobacco with fruit to flavor the smoke).
Use
Smoking a pipe requires more apparatus and technique than cigarette or even cigar smoking. In addition to the pipe itself and matches or a lighter, smokers usually require a pipe tool for packing, adjusting, and emptying the tobacco in the bowl, and a regular supply of pipe cleaners.
Pipe tobacco
Pipe tobacco can be purchased in several forms, which vary both in flavour (leading to many blends and opportunities for smokers to blend their own tobaccos) and in the physical shape and size to which the tobacco has been reduced. Most tobaccos resemble cigarette tobacco, but are substantially more moist and are cut much more coarsely. Too finely cut tobacco does not allow enough air to flow through the pipe, and overly dry tobacco burns too quickly with little flavour. Pipe tobacco must be kept in a humidor or an airtight container to keep from drying out.
Some pipe tobaccos are cut into long narrow ribbons. Some are pressed into flat cakes which are cut up. Others are tightly wound into long ropes, then sliced into discs. Flake tobacco (sliced cakes or ropes) may be prepared in several ways. Generally it is rubbed out with the fingers and palms until it is loose enough to pack. It can also be crumbled or simply folded and stuffed into a pipe. Some people also prefer to dice up very coarse tobaccos before using them, making them easier to pack.
Packing
In the most common method of packing, tobacco is added to the bowl of the pipe in several batches, each one pressed down until the mixture has a uniform density that optimizes airflow (something that it is difficult to gauge without practice). This can be done with a finger or thumb, but if the tobacco needs to be repacked later, while it is burning, the tamper on a pipe tool is sometimes used. If it needs to be loosened, the reamer, or any similar long pin can be used. A traditional way of packing the pipe is to fill the bowl and then pack gently to about 1/3 full, fill again and pack slightly more firmly to about 2/3 full , and then pack more firmly still to the top.
An alternate packing technique called the Frank method involved lightly dropping tobacco in the pipe, after which a large plug is gingerly pushed into the bowl all at once.
Lighting
Matches, or even separately lit slivers of wood, are usually considered] preferable to lighters. Butane lighters especially made for pipes are made which permit a flame to be directed downward into the bowl. Naptha fueled conventional lighters are felt to impart a chemical taste to the smoke.
When matches are employed they are allowed to burn for several seconds to allow the sulfur from the tip to carry away and the match to produce a full flame. The flame is then moved in circles above the pipe while the smoker draws the flame into the tobacco.
Burning prevention
With care, a briar pipe can last a very long time without burning out. However, due to aggressive (hot) smoking, imperfections in the wood, or just bad luck, a hole can be burned in the tobacco chamber of the pipe. There are several methods used to help prevent a wood pipe from burning out. These generally involve pre-coating the chamber with carbon, or by gently smoking a new pipe to build up carbon deposits (cake, see below) on the walls.
One method to prevent a wood pipe from burning is to make a 50/50 mix of honey or powdered sugar and water, then using one's finger to spread it around the inside of the bowl, and allowing this mixture to dry. After a few bowls, the mix will create a barrier that will be burn resistant.Some pipe makers use a combination of natural sour cream, buttermilk, and activated charcoal. The sour cream and buttermilk are mixed to the consistency of milk, and the activated charcoal is added until dark grey. A pipe cleaner is pre-positioned with the tip just entering the chamber, to keep the draught hole cleared, and the tobacco chamber is coated evenly with the mixture and allowed to dry.
Another is to coat the inside of the pipe bowl with a paste made from fine cigar ash. This is allowed to dry overnight. This speeds the build-up of the desired bowl cake.
Many modern briar pipes are already pre-treated to resist burn, and if smoked correctly, the cake (a mixture of ash, unburned tobacco, oils, sugars, and other residue) will build up properly on its own. Or a more accepted technique is to alternate a half-bowl and a full-bowl the first several times the pipe is used to build an even cake. Burley is often recommended to help a new pipe build cake.
Smoking
Pipe smoke, like cigar smoke, is usually not inhaled. It is merely brought into the mouth and then released. It is normal to have to relight a pipe periodically. If it is smoked too slowly, this will happen more often. If it is smoked too quickly, it can produce excess moisture causing a gurgling sound in the pipe and an uncomfortable sensation on the tongue (referred to as "pipe tongue", or more commonly, "tongue bite").
A pipe cleaner can be used to dry out the bowl and, wetted with alcohol, the inner channel. The bowl of the pipe can also become uncomfortably hot, depending on the material and the rate of smoking. For this reason clay pipes in particular are often held by the stem. Meerschaum pipes are held in a square of chamois leather, with gloves, or else by the stem in order to prevent uneven coloring of the material.
Cleaning
The ash and the last bits of unburned tobacco, known as dottle, must be cleaned out with a pipe tool. A pipe cleaner is then run through the airways of the stem and shank to remove any moisture, ash, and other residue before the pipe is allowed to dry. A pipe should be allowed to cool before removing the stem to avoid the possibility of warping it.
A cake of ash eventually develops inside the bowl. This is generally considered desirable for controlling overall heat. However, if it becomes too thick, it may expand faster than the bowl of the pipe itself when heated, cracking the bowl. Before reaching this point, it needs to be scraped down with a reamer. It is generally recommended to keep the cake at approximately the thickness of an U.S. dime (about 1/20th of an inch or 1.5 mm), though sometimes the cake is removed entirely as part of efforts to eliminate off flavors or aromas. Cake is considered undesirable in meerschaum pipes because it can easily crack the bowl and/or interfere with the mineral's natural porosity.
Sweetening
When tobacco is burned, oils are vaporized and condense on the walls of the bowl in the existing cake and the shank. Over time, these oils can oxidize and turn rancid, causing the pipe to give a sour or bitter smoke. An effective measure called the Professor's Pipe-Sweetening Treatment involves filling the bowl with kosher salt and carefully wetting it with strong spirits. It is important to not use iodized salt, as many experts feel the iodine and other additives impart an off flavor. Some people find that regularly wiping out the bowl with spirits is helpful in preventing souring. Commercial pipe-sweetening products are also available.
"Pipe tobacco brands"
B
• Black and Mild
• Borkum Riff
C
• Captain Black (cigar)

CIGAR

Although the cigars are made in many parts of the world, the best cigars come from Cuba and are named after its capital city Havana. Tobacco is grown all over Cuba and the finest come from areas of Vuelta Abajo, Partidos, Remedios and Oriente. All four of them produce fine quality tobacco cigar leaves, but the best comes from VueltaAbajo.

Cigar is prepared from good quality tobacco leaves which are rolled to varies lengths and girths .Havanna cigars are regarded as best in the world .

A cigar is made up of three constituent parts .

They are as follows :-

 Filler binder wrapper

Filler: it forms the interior core of the cigar and it makes most of the cigar .

Tobacco leaves used as fillers can be either long or short .

Long fillers are made up of whole leaves which are of better quality , while the shorter ones are made of chopped leaves , which are inferior .

Filler is made of a blend of leaves of different regions to get good flavor.

Binder: It is a good quality leaves with high tensile strength which holds the filler .

Two to four leaves of filler tobacco are laid end to end and rolled into the binder leaves .filler with binder is termed as bunch . usually these are tobacco leaves chosen as wrappers but rejected because of the holes and blemishes.

Wrapper: It is the outside of cigar and also the most expensive part. A whole leaf of the finest quality is chosen and it must be elastic, smooth, of a good colour and not too prominently veined. It should also have a good aroma since it is the most vital ingredient in the taste of cigar. The bunch is laid at an angle across the strip of wrapper leaf. The wrapper is then wrapped carefully around the binder, overlapping at each turn till the end of the hook and is suck with vegetable gum, forming the rounded closed head. It is then cut at the end to the length required.

Cigars are made both by hand and machine and the handmade cigars are always expensive.

Structure of Cigar

A cigar has two ends, namely ‘head’ and ‘ foot’. Each cigar has a paper band with its brand name printed on it. The end closer to the band, which has a leaf-cap, is called ‘head’. The end opposite to the head is ‘foot’. The foot end of the cigar is lit while smoking. The smoker makes an incision or cuts the cap (rounded closed end) at the head of the cigar and draws smoke from the head of the cigar.

Shapes and Sizes of Cigar

Cigars are grouped according to their sizes and shapes, which together are known as the vitola. According to the shape, cigars are classified into two groups

PAREJO: This is the common shape which has cylindrical body, straight sides, one end open, and a round tobacco- leaf cap on he other end.

FIGURADO: These cigars come in irregular shapes. The common shapes of Figurado are as follows.

 Torpedo: Like parejo, but the cap is pointed

 Pyramid: Broad foot and narrows to a pointed cap

 Perfecto: Narrow at both the ends and bulged in the middle

 Tuscanian: Also termed as cheroot- long, slim, tapered at the ends, and thickered in the middle.

All cigar manufacturers produce Parejo, and some of themproduce both categories. Parejoshape sets the sizeformats (vitola) for all cigars.

Cigars are available in many sizes of length and girth and are denoted by terms, such as corona, petit corona, etc.

Storage of Cigars

Cigars should be stored at a temperature of 60-65⁰ (15-18⁰ C) and a relative humidity of 65-70 percent. Drastic temperature fluctuations, dry heat, smells, and dampness will damage the cigar. Cigar are best stored in humidors. Humidors are boxes made of cider wood. A damp pad is lined inside the lid of the humidor to maintain humidity by moisturizing air if it is too dry. If the climate is too damp, then a dry pad will be used to absorb any excess moisture in the air. The box has many sections, each holding a different type and size of cigar. Many cigars are individually packed in metal tubes lined with cider wood and these tubes are hermetically sealed, i.e., they are sealed tightly to prevent the air from getting in. establishments having very low sales of cigar and once located in coastal areas can procure cigar by packing them in metal tubes since the quality of cigar can be maintained for a longer period.

Sometimes, there may be a formation of white powder on the wrapper of the cigar. It should be removed with soft brush or clean cloth. It is only a heat mould and does not spoil the quality of cigar. If the cigars in a box are to be stored for a considerable length of time, it is advisable to store them upside down for the cigar to breathe through the fine porous of the uncovered bottom of the cider wood box.

Preparing and Lighting Cigar

Preparing cigars for smoking and lighting needs special attention which the cigar handlers must understand.

Before the cigar is lit, the ‘head’ of the cigar which has tobacco- leaf cap must be opened with a cigar cutter to allow the smoke to pass through smoothly. V- Shaped or straight cut maybe made according to the choice of the guest which should be asked before cutting. The cut should be smooth and clean and should not to be too large. Piercing the end with match or spike is not recommended as the small hole, thus created draws concentrated smoke and oil which tastes very bitter.

The ‘foot’ end of the cigar is lit with a wooden match, a cider wood strip, or gas lighter but never with sulphur or wax-coated matches or a petrol lighter which will spoil the flavor of the cigar. The cigar should be rotated while lighting and air should be slowly drawn with gentle puffs.

Some guests warm length of the cigar with a lighted match before lighting it. This was originally done to remove the unpleasant tasting glue which was used for sticking the leaves during making of cigars hundred or more years ago. The practice of using that kind of glue was withdrawn long ago and the pinhead of gum used today is odorless and tasteless. Hence, this practice is unnecessary

Service of Cigars

The practice of serving cigars and cigarettes during the sorbetcourse has faded away as the table d’ hote menu offered in modern days is very short for the inclusion of Sorbet. In an establishment where smoking is permitted, cigars are served at the end of the meal with liqueur and coffee by the sommelier.The cigars may be presented either from trolley or in the box on a salver from the left-hand side. It must be ensured that the trolley has side plates, cigar cutter, cider stripes, and matches before the cigar is offered to the guests. If it is presented from a salver, all the required items must be kept ready on a sideboard.

The following steps are followed in cigar service.

 Place a clean ashtray on the table.

 Present the humidor from the left-hand side of the guest to select his/her cigar.

 Remove the selected cigar carefully making sure your finger nail does not touch the wrapper of any of the cigars. It is advisable to place the cigar in such a way that it is easy for the guest to pick up without touching any of the other cigars.

 Collect the cigar from the guest for preparation. Ask the guest if the band of the cigar maybe removed and what type of cut he/she prefers, straight or V-cut before taking it to the sideboard.

 Take the cigar to the sideboard to prepare according to the guest’s request.

 On the sideboard, if the cigar is covered with cellophane, tear the tab and carefully remove the cigar by applying gentle pressure at the end of the cellophane tube. Place the cellophane in the pocket.

 If the guest wants the band to be removed, gently apply pressure below the band and remove it without damaging the wrapper.

 Open the closed end of the cigar my making a flat or V-cut with appropriate cigar cutter. Avoid piercing it with matchstick or spike.

 Tap the cut cigar over the side plate to remove any unwanted /extra tiny particles.

 Present the prepared cigar on a quarter plate from the left hand side.

 Offer a light from a cider wood strip, a wooden match or gas lighter. Light it gently by holding the flame slightly away from the cigar.

If the band is not removed before lightning the cigar, the guest will remove it during the course of smoking. Removal of band is easier after smoking for a while, as the cigar has warmed up a little and shrunk.

Manufacturing of Cigar

Tobacco leaves are harvested and aged using a processthat combines use of heat and shade to reduce sugar and water content without causing the large leaves to rot.

The first part of the process, called curing, takes between 25-45 days and varies substantially based upon climatic conditions as well as the construction of sheds or barns used to store harvested tobacco. The curing process is manipulated based upon the type of tobacco, and he desired colour of the leaf.

The second part of the process, called fermentation is carried out under conditions designed to help the leaf die slowly and gracefully. Temperature and humidity are controlled to ensure that the leaf continues to ferment, without rotting or disintegrating. This is where the flavor, burning, and aroma characteristics are primarily brought out in the leaf.

Once the leaves have aged properly, they are sorted for use as filler or wrapper based upon their appearance and overall quality. During this process, the leaves are continually moistened and handled carefully to ensure each leaf is best used according to its individual qualities.

The leaf will continue to be baled, inspected, unbaled, reinspected, and baled again repeatedly as its aging cycle. When the leaf has matured according to the manufacturer’s specifications, it will be used in the production of a cigar.

Quality cigars are still hand-made. An experienced cigar-roller can produce hundreds of very good, nearly identical, cigars per day. The roller keep the tobacco moist (especially the wrapper) and use specially designed crescent- shaped knives, called chavetas, to form the filler and wrapper leaved quickly and accurately.

Once rolled, the cigars are stored in wooden forms as they dry, in which their uncapped ends are cut to a uniform size. From this stage, the cigar is a complete product that can be “laid down” and aged for decades.

Brand names of cigar

American

Robert burns Panatela, corona

White Owls Rangers, Invincible, Panatela, Perfecto

Brazil

Suerdieck Oura de Cuba, Viajantes

Danish

Apostolado grand Corona 140 mm

Bellona small panata 113mm

Romeo Juliet

Churchills Romeo No. 1,2,3,

Montecristo

Holland

Honfar Ambassador

Cuba Cabana Havana

Jamican

La tropical deluxe deptomate

Cuba

Bolivar full flavour

Cuaba medium to full flavour

Some top selling brands of cigar

1. Macanudo

2. Punch

3. La Gloria cubana

Module VII – Cocktails

Introduction

· Components of Cocktail

· Methods of making cocktails

· Equipment’s and tools required

· Classic Cocktails

· Developing a New Cocktail

COCKTAIL:

An alcoholic drink consisting of a spirit or spirits mixed with other ingredients, such as fruit juice or cream.

COMPONENTS OF COCKTAIL:

The base is the principal ingredient of the cocktail. It is typically a single spirit such as rum, gin, or whiskey, and typically makes up 75 percent or more of the total volume of the cocktail before icing.

The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base while enhancing its natural flavor. Typical modifying agents are aromatic wines (such as vermouth) and spirits (such as Fernet Branca or Amer Picon), bitters, fruit juices and "smoothing agents" such as sugar, eggs, and cream.

Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse), Cordials, Bitters like Angostura Bitters, etc. and non-alcoholic flavored syrups (such as Grenadine or Orgeat syrup). These are typically used in place of simple syrup, and are to be used sparingly.

METHODS OF MAKING COCKTAILS:

SHAKING
When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained.

STRAINING
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained.

STIRRING
You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.

MUDDLING
To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle.

BLENDING
An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.

BUILDING
When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

LAYERING
To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones.

FLAMING
Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool.

Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.

MEASUREMENTS

Unfortunately, there is no single units of measures in use world wide. This measurement conversion table was made to help you determine measurements in different units.

Using definite measures in recipes make them more difficult to create by someone who uses different measures, therefore a good bartender should always use relative measures in their recipes.

If proportional units are used, the drink creator can rest assured that where ever the drink is mixed, it tastes the same, and that should be the ultimate goal for everyone who creates mixed drinks.

Standard Units
	ml	ounces (oz)
Dash	0.9	1/32
Teaspoon	3.7	1/8
Tablespoon	11.1	3/8
Pony	29.5	1
Shot	29.5	1
Splash	3.7	1/8
measure (msr)	26.5	0.9
Mickey	384	13
Jigger	44.5	1 1/2
wine glass	119	4
Split	177	6
Cup	257	8
miniature (nip)	59.2	2
half pint (US)	257	8
half pint (UK)	284	9.6
Tenth	378.88	12.8
pint (US)	472	16
pint (UK)	568	19.3
Fifth	755.2	25.6
Quart	944	32
Imperial quart	1137	38.4
half gallon (US)	1894	64
gallon (US)	3789	128

Wine and champagne
	litres	ounces (oz)
split (1/4 btl)	0.177	6
"pint" (1/2 btl)	0.3752	12
"Quart" (1 btl)	0.739	25
magnum (2 btls)	1.478	52
jeroboam (4 btls)	2.956	104
tappit-hen	3.788	128
rehoboam (6 btls)	4.434
methuselah (8 btls)	5.912
salmanazar (12 btls)	8.868
balthazar (16 btls)	11.824
nebuchadnezzar (20 btls)	14.780
demijohn (4.9 gallons)	18.66

Metric Measurements
metric system is based on tens, thus:
	ml	cl	dl
ml	1	0.1	0.01
cl	10	1	0.1
dl	100	10	1
ml = millilitre, cl = centilitre, dl = decilitre

DECORATION

Decoration of a cocktail will normally consist of one or two fruit, herb or cherry garnishes that either complement the flavor of the drink, contrast with the color, or both. It is important you avoid overpowering the drink. When garnishing with a slice of fruit, be careful with the size, too thin is flimsy, while too thick can unbalance the look and even the flavor of the cocktail.

Citrus Twists
To make a citrus twist, cut a thin slice of the citrus fruit crosswise and simply twist to serve on the side of a glass or in it.

Citrus Peel Spirals
To make a spiral of citrus peel, use a parer or vegetable peeler to cut away the skin, working in a circular motion. Take care not to cut into the bitter pith.

Citrus Peel Knots
You can use strips of peel and carefully tie each strip into a knot.

Cocktail Sticks
These extremely useful wooden cocktail sticks are needed for spearing through pieces of fruit and cherries. These are not re-usable. Plastic cocktail sticks, however, are re-usable provided they are washed and boiled.

Frosting/Rimming
Margarita's and other mixed drinks often call for the rim of the glass to be coated with sugar, salt or another powdered ingredient, which is known as "frosting" or "rimming". The common method of doing this is to rub the rim of the glass with a slice of citrus fruit, and then dip the very edge of the rim into a small bowl of sugar or salt.

Maraschino Cherries
You should always have a plentiful supply of red maraschino cherries to decorate your cocktails with. These are the most widely used of decorations, as well as being available in multiple colors and flavors.

Straws
Straws are essential and go well with many cocktails. These of course, should not be re-used.

EQUIPMENT’S AND TOOLS REQUIRED

Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable.

Here's a list of the equipment you'll need, as well as a short description or tip to help guide you.

Can Opener
Useful for opening cans of fruit and syrup.

Corkscrew
For opening wine and champagne bottles.

Cloths
For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.

Bottle Opener
For opening screw top bottles.

Bottle Sealers
For keeping liquors and other bottle contents fresh.

Cocktail Shaker
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers availablemostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors.

Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.

Grater
To grate spices like nutmeg and others.

Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and Scoops
Use these to add ice to drinks. Never handle ice with your hands, it's not only unhygienic, but the heat from your hand will begin to melt the ice. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and glass in your ice.

Jigger
A measurement tool.

Juice Squeezer/Extractor
Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing.

Bar Spoon
A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.

Measuring Cups
Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities.

Mixing Glass
Useful for long drinks where it is required to mix the ingredients without shaking.

Sharp Knife
For cutting fruit and garnishes.

Strainer
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

1. Beer mug
2. Brandy snifter
3. Champagne flute
4. Cocktail glass
5. Coffee mug
6. Collins glass
7. Cordial glass
8. Highball glass
9. Hurricane glass
10. Margarita/coupette glass
11. Mason jar
12. Old-fashioned glass
13. Parfait glass
14. Pousse cafe glass
15. Punch bowl
16. Red wine glass
17. Sherry glass
18. Shot glass
19. Whiskey sour glass
20. White wine glass

Beer mug
The traditional beer container.
Typical Size: 16 oz.

Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.
Typical Size: 17.5 oz.

Champagne flute
This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.
Typical Size: 6 oz.

Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.
Typical Size: 4-12 oz.

Coffee mug
The traditional mug used for hot coffee.
Typical Size: 12-16 oz.

Collins glass
Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.
Typical Size: 14 oz.

Cordial glass
Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.
Typical Size: 2 oz.

Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).
Typical Size: 8-12 oz.

Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.
Typical Size: 15 oz.

Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.
Typical Size: 12 oz.

Mason jar
These large square containers are effective in keeping their contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and jam amongst other things.
Typical Size: 16 oz.

Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".
Typical Size: 8-10 oz.

Parfait glass
This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.
Typical Size: 12 oz.

Pousse-cafe glass
A narrow glass essentially used for pousse caf�s and other layered dessert drinks. It's shape increases the ease of layering ingredients.
Typical Size: 6 oz.

Punch bowl
A large demispherical bowl suitable for punches or large mixes.
Typical Size: 1-5 gal.

Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim.
Typical Size: 8 oz.

Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.
Typical Size: 2 oz.

Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.
Typical Size: 1.5 oz.

Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.
Typical Size: 5 oz.

White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim.

Beer mug
The traditional beer container.
Typical Size: 16 oz.

Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.
Typical Size: 17.5 oz.

General rules

Many cocktails are based upon some form of basic combination of ingredients. Bartender's who remember these combinations will find it easier to learn and create drinks derived from them. (eg. Brandy Alexander is an Alexander, as below, with Brandy as the liquor)

Alexander

2 oz liquor or liqueur
2 oz white or dark creme de cacao
2 oz light cream

Shake and strain into a highball glass.

Collins

1 1/2 oz liquor
3 oz sour mix
1 oz club soda

Shake, strain into a collins glass, and top with club soda.

Cooler

1 1/2 oz liquor
fill with ginger ale/carbonated water

Serve in highball glass. Garnish with a lemon wedge.

Fruit Daiquiri

4 parts light rum
1 part white creme de cacao
1 part appropriate fruit liqueur
fresh fruit

Blend and serve in an exotic glass with a straw.

Highball

1 1/2 oz liquor
fill with ginger ale/carbonated water

Serve in a highball glass.

Rickey

1 1/2 oz liquor
fill with club soda

Serve in a highball glass. Garnish with a lime wedge.

Sling

1 1/2 oz liquor
3 oz sour mix
1 oz club soda

Shake, strain into a collins glass, and top with club soda. Garnish with a cherry and orange slice.

Sour

1 1/2 oz liquor
3 oz sour mix

Shake and strain into a lowball glass or serve straight in a sour glass. Garnish with a cherry and orange slice.

Spritzer

1 1/2 oz liquor
fill with club soda

Add the liquor to a highball glass, and fill with club soda.

CLASSIC COCKTAILS

PINA COLADA

Old-style recipe for this popular drink. The coconut cream needs to have the right consistancy, some find the alternative, coconut milk to be too thin, however you can add condensed milk to coconut milk to bring up it's thickness. Add pineapple juice if desired.

Top of Form

Bottom of Form

3 oz light rum
3 tbsp coconut cream
3 tbspcrushed pineapples

Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a collins glass and serve with a straw.

MOJITO

1.25 oz Captain Morgan® Original spiced rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda

Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

WHISKEY SOUR

2 oz blended whiskey
juice of 1/2 lemons
1/2 tsp powdered sugar
1 cherry
1/2 slice lemon

Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

MAI TAI

1 oz light rum
1/2 oz creme de almond
1/2 oz triple sec
sweet and sour mix
pineapple juice
1/2 oz Myer's® dark rum

Pour light rum, creme de almond and triple sec, in order, into a collins glass. Almost fill with equal parts of sweet and sour mix and pineapple juice. Add dark rum, a large straw, and serve unstirred.

GIBSON

1 1/2 oz gin
3/4 oz vermouth
2 cocktail onions

Stir gin and vermouth over ice cubes in a mixing glass. Strain into a cocktail glass. Add the cocktail onions and serve.

BLOODY MARY

1 oz . Vodka
3 oz tomato juice
2 red hot sauce
2 green hot sauce
1 dash Worcestershire sauce
0.5 oz lemon juice
1 pinch salt
1 pinch peppers
1 stalk celery

Add Vodka, tomato juice, red hot sauce, green hot sauce, worchester sauce, lemon juice, pinch of salt, pinch of pepper.

Pour back and forth between two mixing glasses.
Strain into an ice-filled highball glass.
Garnish with celery stalk.

LONG ISLAND ICED TEA

The Long Island Iced Tea (LIIT) is the basis of many elaborate mixed-drinks. It dates to the 70's, named after the continental USA's largest island Long Island, in New York. Although it doesn't contain tea, it's taste is similar. The drink sits in the top 5 of most popular cocktails and is regularly mentioned or seen served in television and films (worthy mentions are The Simpsons, Sex and the City and Cruel Intentions).

1 part vodka
1 part tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

TEQUILA SUNRISE

2 msr tequila
orange juice
2 dashes grenadine syrup

Pour tequila in a highball glass with ice, and top with orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically very quickly. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish stirrer, straw and cherry-orange.

RUSTY NAIL

1 1/2 oz Scotch whisky
1/2 oz Drambuie® Scotch whisky
1 twist lemon peel

Pour the scotch and drambuie into an old-fashioned glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.

DAIQUIRI

· 8 parts white Cuban rum

· 2 parts lime juice

· 1 part simple syrup

Shake with lots of finely crushed ice and strain well into a chilled cocktail glass.

JACK ROSE

· 8 parts Applejack

· 2 parts lemon juice

· 1 part Grenadine

Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired.

MANHATTAN

· 5 parts American whiskey

· 1 part Italian (sweet) vermouth

· dash of Angostura bitters to each drink

Stir with ice, strain into a cocktail glass and serve garnished with a Maraschino cherry.

MARTINI

· 7 parts English gin

· 1 part French (dry) vermouth

Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive, preferably one stuffed with any kind of nut. He also states that a sherry is a nice substitute for vermouth, which is pertinent today because the popularity of vermouth declined after the mid-20th century and good quality vermouth can be difficult to procure in many areas.

OLD FASHIONED

· 12 parts American whiskey

· 1 part simple syrup

· 1-3 dashes Angostura bitters to each drink

In an old-fashioned glass, add bitters to simple syrup and stir. Add about 1 ounce of whiskey and stir again. Add two cubes of cracked, but not crushed, ice and top off with the rest of the whiskey. Twist lemon peel over the top and serve garnished with the lemon peel and a maraschino cherry.

SIDECAR

· 8 parts Cognac or Armagnac

· 2 parts lemon juice

· 1 part Cointreau or triple sec

Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired.

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