Some More Drink Recipes Part 3

Okay the last couple of weeks I have posted some drink recipes. Maybe some you thought might be kind of neat to try and others just forget about it.

Here are four more that I would like to post.

The Hipster

1 oz Absolut Pears Vodka
1/2 oz Hypnotiq Liqueur
1/2 oz Apricot Brandy
1 oz Passion Fruit Barmix
1 oz White Cranberry Juice
A splash of soda
Serve on the rocks with a rosemary sprig garnish.

The Riviera

1 oz Hendrick's Gin
1/2 oz Peach Schnapps
1/2 oz Melon Liqueur
1 oz Fresh Orange Juice
Serve on the rocks with an orange twist.

Caramel Pear

1 oz Absolut Pears Vodka
1 oz Butter Ripple Schnapps
1 oz Pear Nectar
1/2 oz Simple Syrup
1/2 oz White Cranberry Juice
Shake and strain then top up with Freixenet sparkling wine and garnish with a pear slice.

The Razz

1 oz Absolut Raspberri
1/2 oz Cassis
1/2 oz Chambord
2 oz Raspberry Barmix
Shake and strain then fill up with Freixenet sparkling wine.
No garnish.

There you go. These sure are different ones especially that Caramel Pear.

A Few More Drink Recipes

As promised last week here are a few more recipes. They consist of some Martinis and different variations of your Bloody Caesar. All these martinis are 2 oz alcohol or your preference. All are shaken.

Blue Wave Martini

Sagatiba Cachaca
Grand Marnier
Blue Curacao
Freshly squeezed lemon juice
Egg white froth

Kiwi Tini

Absolut Citron Vodka
Melon Liqueur
Limoncello
Kiwi fruit muddled
White Cranberry Cocktail

Creme Cafe

Kahlua
Amarula Cream
Chilled Coffee

Some Bloody Caesars with the standard alcohol pour being 1 oz or whatever you choose.

Spicy Caesar

Absolut Citron Vodka
Muddled Jalapeno
Caesar Mix
Garnish with Jalapeno stuffed olive

Chipotle Caesar

Polar Ice Vodka
Chipotle Tabasco
Worcestershire Sauce
Caesar Mix

There you have it some more drink recipes. Cheers!

Canada's Discovery

It is the 40th anniversary this week of a cocktail concocted by a Calgary bartender called the Bloody Caesar. Unknown to most of the world here is the recipe below.

Bloody Caesar

Rim a highball with celery salt first then add ice cubes.

Pour 1 measure of Vodka
2-3 dashes of Worcestshire Sauce
2-3 drops of Tobasco
A couple of shakes of salt and pepper
Fill glass with Clamato Juice
Garnish with a celery stalk and wedge of lime.

Some people like the Bloody Caesar with some Horseradish too for a real kick.

Note: Clamato Juice may be hard to find where you live. Motts Clamato is what we use up here.

Try it and see what everyone drinks up here in Canada during a lunch hour.

Drink of the Week

For those hot summer days coming up here is an old standby you can always count on to refreshen your palate and quench your thirst.

Fuzzy Navel

In a long tall glass half filled with ice pour ,

1 oz Vodka
1 0z Peach Schnapps

Fill with cold Orange Juice and garnish with a slice of orange and peach.

This will cool you off pronto!

Cheers!

The Quiz

The Tuesday quiz is here again. Where do the weeks go!

1. This liqueur takes it's name from one of the whiskies mentioned in Sir Compton Mackenzie's book " Whiskey Galore." It is a blend of Speyside Whiskey and fermented comb honey. What is the name of this liqueur?

2. This liqueur is produced in Armagnac from oranges and herbs which are macerated in aged Armagnac brandy and then sweetened with sugar syrup. In France a small measure of this liqueur is often added to dry sparkling wine such as Blanquette de Limoux to make a refreshing aperitif called Mousquetaire. What is the name of this liqueur?

3. This liqueur is colored purple to signify passion and is really , really , sweet. It is flavoured by the oil of violets , rose petals , vanilla , almonds , citrus fruits , coriander , and sugar. What is the name of this liqueur?

4. In Spain , tapas is an assortment of hors d'oeuvres or cocktail snacks usually always served with sherry , manzanilla , or Malaga. The assortment can be so abundant that it can serve as a meal as well. Tapa where the word tapas originated stood for a slice of bread being used to cover a glass of wine to protect the wine from flies. Hence what does the word tapa mean in Spanish?

5. To translate the French word "Langue" into English you get what two different words?


I think this is the hardest quiz yet. I think if anyone got two right they would be like a whiz or something to that effect. Good luck and have fun!

The Long Awaited Answers Or Maybe Not

Well it is about 7PM in the evening and I have been out all day and getting down to write the answers. Many of you champions of the food and beverage industry out there who participate in this really are showing your vast knowledge. These are not easy quizzes but like I say if it was too easy no one would bother....Right????

Most are one word answers.

1. A lot of you got Sabra which comes from the sabra cactus in Israel. This cactus grows well there and is blended with your jaffa oranges and chocolate. It is produced in a place called Rehovot.

2. Cordial has a Latin origin.

3. Limousin is the forest which grows that special oak for aging cognac.

4. Courgette is zucchini in French and in case you don't know courge is pumpkin in French.

5. Last but not least meuniere in French means "miller's wife." Like that has anything to do with a light tasting fish rolled in flour and fried in some butter on top of the stove and served with some parsley sprinkled on top and some wedges of lemon.

All of you are doing awesome and thanks for participating and having some fun!

Ta ta till next week.

Some Points To Know When Matching Wine With Food

For service personnel who work in an establishment where the guests like to ask what is the best wine for a particular dish here are some points to consider upon selecting the best one.

1. Weight - match the weight of the food to the wine. For example a simple chicken breast with a white that has a low percentage of alcohol like a Bergerac from Bordeaux.

2. Intensity - fatty foods such as goose or duck would go well with a Riesling that has the acidity to cut through the fat yet still possesses the softness to take in the flavours of the dish at the same time. A goose liver pate comes to mind. Another example would be an Asti sparkling wine from Italy with a frothy dessert like a lemon meringue pie.

3. Acidity - match the acidity of the dish with the acidity of the wine. For example a citrusy salad dressing with the high acidity of a Sauvignon Blanc.

4. Sweetness - the rule of thumb is the wine has to be at least as sweet as the dessert or it will be thin and tart. Muscats from the south of France or Australian liqueur Muscats can match most sweet desserts. The weight of the sweet wine has to be taken into account as well which makes chocolate and ice cream difficult matches. I like the Fortified Wines for the chocolate with some raspberry on the palate like that Banyuls I did a couple of months ago. For ice cream that is a pretty tough one. Perhaps an ice wine from here in Canada would do the trick.

5. Tannin - occurs when your gums are being coated when tasting a Cabernet Sauvignon , the best match for a wine with lots of tannin would be a steak cooked on the rare side so the wine can match the chewiness of the dish.

6. National Dishes - when in doubt look at where the dish comes from and match it to the local wine. For example a Paella from Spain would go well with a wine from Rioja. Or , a Vinho Verde with it's high acidity from Portugal would go well with sardines served with a lemon.

These are some ideas on how to match wine with food but if there is any general yardstick one should use is always choose a wine the guests prefers rather than have them try what you think they may like. There are no hard and fast rules and the customer knows best. Unless they entirely leave it up to you , ask questions as to what they want in a wine. Do they want red or white for starters. Light bodied or full bodied? Low acidity or high acidity? Don't barrage them with too many questions just ask one for starters and listen. Help them make their own decision through suggestions , at least for me that is what works best. Give them a couple of choices. Let them decide in the end. Then the wine will always end up being a positive experience for the guest.

Hope some of these ideas work for you wherever you work or even at home when cooking up that special dinner.

The Answers to Today's Quiz

Hi everyone and here are the answers to this morning's quiz.



1. Bagaceira is the Portugese brandy made from the pomace of crushed grapes. It's called Marc in France and Grappa in Italy. That was a tough one. You pretty well had to be Portugese to get it right.

2. The name of the pasta that is shaped like a butterfly or what I commonly refer to as bow tie is Farfalle.

3. The plant from which Tequila comes from is the Blue Agave or what it is sometimes called the argarth , maguey , or mezcal. Although there are many varieties of the plant , by law , tequila can only come from the blue agave that is grown in the state of Jalisco.

4. Strega comes from Benvenuto Naples in Italy. It is a bright yellow liqueur made from more than 70 different herbs , fruits , and bark. Strega means " witch " in Italian and they say if you share Strega with someone you will remain good friends. Hmmm..

5. Cygne in english mean swan. You know that dessert everyone loves with whip cream on the inside and drizzled chocolate all over the swan of puff pastry. Yummy!

Hope you all enjoyed this as much as I did! By doing I keep reviewing!

Some Notes on Sherry

Last week I did some notes on Port so this week is on another fortified wine , that of sherry.

Sherry is a wine that is fortified with brandy after fermentation is complete thus all sherries are dry at the beginning. A sweet sherry is a dry sherry sweetened with Pedro Ximenez or Moscatel wine.

Sherry had a reputation in Europe at the end of the 16th century as the world's finest wine with Columbus earlier on bringing sherry on his voyages to the New World. It first became popular in Britain when Sir Francis Drake took the seaport of Cadiz in 1587 and brought the sherry back with him.

A unique fermentation process is used to make sherry beginning with the wine being aged in 600 litre North American oak casks which is slightly more porous than French or Spanish oak. This gives a sherry a chance to experience oxidative aging which is the main contributor to it's aroma. Also a nutty aroma and taste becomes apparent because of this oxidative aging.

The casks are stacked one upon another in what is called the solera system. What takes place in each barrel will depend on the variety of yeast found naturally in Andalucia Spain where sherry is made. This yeast is called flor.

In the casks themselves there is about a 2 fists space at the top to allow the flor to develop. The flor is not pretty to look at as it appears as a thick white foam on the surface of the must. The vitner will decide by it's thickness whether he will make a fino sherry or a medium dry or sweet sherry. If it is thick it will be a fino sherry and a thin flor will be sweeter.

The solera system which is unique to sherry is when the casks have some of their juice racked and moved to a lower cask and this keeps going till the blending process is complete and the sherry type is decided upon. You can imagine how skilled the winemakers are when doing the racking and arriving at the final product!

A minimum of 3 years is spent for a sherry in the solera system that can be anywhere from 3 to 9 casks stacked.

When storing sherry it should always be kept in a cool dark place and upright to minimize the wine's exposed areas. As it doesn't get any better with age once a sherry bottle is opened it should be drank from 1 week to a few months or it will start to lose it's flavour.

Serving temperatures with dry sherries are cold while sweet sherries are served at room temperature.

Some type of sherries are;

Fino - Driest and palest

Manzanilla - A variety of fino sherry found in Salucar de Barrameda

Amontillado - Aged first under a cap of flor yeast the sherry is then exposed to oxygen which produces a result darker than fino and ligher than oloroso. Thus a medium sherry.

Oloroso - Oxidized longer and is darker and richer. A sweet sherry.

Palo Cortado - it is found somewhere between an amontillado and an oloroso. Aged like a crisp amontillado but having a character rich like oloroso.

Cream Sherry - made from oloroso sherry.

A food match for a dry sherry would be a plate with olives or tapas from Spain. Cashews or any salty food is also a good match for a dry sherry whereas an oloroso that has been aged is excellent for a sweet dessert.

The Tuesday Quiz With A Different Twist

The last few weeks on this day I have been putting on this quiz for those people that are in the know about drinks and fortified wines but today I am going to put a couple of questions in regarding cuisine since a lot of readers are chefs out there. So here it goes , the Tuesday quiz.

1. In cuisine , what is a roux?

2. How do you prepare pommes noisettes or in english , noisette potatoes?

3. When at tableside and you flambe a cherries jubilee what spirit do you add to the mix?

4. Is Dry Sack Sherry a dry sherry? Yes or no?

5. The cocktail named " Beautiful" has what two ingredients ?


Alright that is it and let's see how you do on this one. Answers later.

Some Tips On How a First Time Waiter or Bartender Can Find a Job In a Tight Market

The last couple of weeks in the bartending class I have been giving some suggestions on how to find a job in today's tough times when you are just starting out with hardly any experience. So here are some suggestions and tips from what I have learned and what others have told me as well. They will be in no particular order.

1. Network with others. Nowadays the job ad will have 100's of applicants and you will get lost in the crowd. But finding out information on a job through someone else will get you in quicker before the stampede ensues.

2. When you are looking for your first bartending or waiting position don't be picky. You see you need some experience somewhere before you will end up where you want. Even if you just spend a month at the job you can keep your eyes and ears open to move on to something better. Even if the money is not so great that first experience will propel you to greater earnings later.

3. One thing I tell my students is before you finish the course hit the ground running and find a job while you are still excited about the profession. Don't wait to finish it and get all frustrated and give up two weeks later. While taking the course share with others on how the job search is going for you. Stay pumped up. The employer as well will see you are keen.

4. Use your teacher as a reference. Makes sense doesn't it?

5. Do not contact employers during busy times. This is a no-no. Before noon and after 2 in the afternoon till 5 in the evening just before dinner service. What I like to do is plan my job hunt the night before and map out where I want to go with a list and apply during those times hitting as many places as possible that I would like to work in. Be ready for the interview when you knock on the door.

6. Always ask to speak to the owner or person in charge of hiring. If the person is not there get a name and ask when is the best time to get a hold of him.

7. Always dress ready for work when you go knocking on the door. They may need you right away. Hey it could happen. There is always turnover in this business.

8. If the establishment is not hiring I don't stick around for a wasted interview. I am looking for the ones that are hiring. Best thing to do if the place is not hiring is ask if they know of anyone in the area who is. They may save you some time. Don't bother leaving a resume especially if they haven't looked at it while you were there. They probably will not later either. It is just the reality and you can save yourself some photocopy costs.

9. Mix it up a bit. If you do not feel like pounding the pavement pick up your Yellow Pages and start calling during the times mentioned and the law of averages states you probably can set up a time for an interview with a couple of potential employers.

10. Always be polite , confident , and show your great personality off. Employers in this business can tell if you will be good irregardless of how much experience you have by your character. They will teach you the ropes. Many a job has been won not by the one with the most experience but by the one who shows the most promise.

11. Be willing to wait on tables as well as bartend. You will become more valuable.

12. Always follow up each interview with a thank you note personally addressed to the interviewer. This will set you apart from the masses.

13. Set a follow up date to get back to one another. I always like to ask when will they be making a decision and when should I expect to hear from them. This way I am not waiting for weeks. I may even add I have a couple of other job opportunities that I am waiting to hear from but I really would like to work for you. That might be a load of bull but they may just hire you on the spot right there. After all , the sense of urgency is just what they need to hire you. When saying this though you have to look the person in the eye and shut up afterwards to wait for a response. If you talk you lose and the pressure is off the interviewer. You can usually tell by what you hear next whether you will get it or not.

14. Be willing to work a free shift to the employer. This will show that you mean business.

15. Last but not least at the end of the interview and you find you really , really , really want to work there and you need to put that person over the edge. Tell them this and look them straight in the eye while doing it , "YOU WILL NOT REGRET HIRING ME." That my friends is what every employer wants to hear. If you do not get it after that , their loss!

Stay positive and persistent each day and take time to reward yourself for the groundwork and contacts you are making while looking for that one position. It will happen sooner than you think!

Some Notes on Port

Everyone knows what port is for the most part but here are the notes I give to the bartending class on the subject. Of course , every bartender is interested in mixing cocktails but they must also have some knowledge on fortified wines such as port. Although not extensive , these notes on port is sufficient enough to give the bartender an idea.

Port is a wine that is fortified with brandy before the fermentation is complete. This stops the fermentation immediately so that not all the sugars are fermented into alcohol leaving the end result with a sweet taste. The addition of brandy increases the alcohol to at least 18% to put it into the category of fortified wine and which allows the port when opened not too spoil quickly.

Great ports come from the land of Portugal in the Alto Duoro region where there is a great influence of British who actually own the majority of port houses. This is mainly because of the close ties that Britain had with Portugal during their battles with Spain.

Even the classic food match for a Vintage Port is that of Stilton Cheese whose home is that of Britain. The custom is to just open a bottle of Vintage Port and to decant it and leave it in the center of the table and have the guests help themselves to it while nibbling on the Stilton.

Here are different styles 0f Port you come across;

Tawny Ports - Are wines made from red grapes and aged in wooden barrels exposing them to oxidation and evaporation which gives the tawny port nutty flavours like sherry. Tawny ports that have an age is a blend of several vintages with the average years in wood stated on the label.

Colheitas - is an actual vintage year.

Ruby Port - The most common port , this wine is stored in air tight containers such as concrete or stainless steel tanks to preserve it's rich claret colour. This method of storage prevents the oxidative aging.

Vintage Port - This only accounts for 2% production. Made from grapes of a declared vintage year the house is the one to determine whether a harvest is worthy of one. A vintage port can only be decided upon the second year after a harvest and it must be aged 2 1/2 years in casks before bottling where it will retain it's ruby rich colour and fresh fruit flavours for which it is known. Once bottled it should be stored on it's side because like a wine bottle it will have a cork. Then spend the next 10-30 years like that. This port should always be decanted.

Single Quinta Vintage Port - Comes from a particular vineyard and a lesser undeclared year. Just another way of getting around vintage port as one can only be declared a few times a decade.

Late Bottle Vintage (LBV) - A wine that was destined for bottling as a vintage port but due to a lack of demand was left in the barrel longer than planned.

Crusted Port - The year on the bottle indicates the bottled date and not year grapes were grown. A blend of port wine from several vintages that enables the consumer to drink younger port than a declared vintage.

White Ports are usually served cool and served as an aperitif.

Ports with stoppers such as Tawny have a long shelve life whereas vintage ports once opened should be drank within a week. The older the vintage the quicker.

The serving temperature of port should be between the 15 (59F) to 20 (68F) Celsius range.

Hope this helps anyone out wanting to know a bit about Port.

Tuesday Quiz Answers

Okay you have to admit in comparison to the earlier quizzes this one was not as difficult or was it? Here are the answers.

1. Malibu , of course.

2. The liqueur nicknamed the nectar of the gods is Forbidden Fruit.

3. Advocaat that comes from the Netherlands is the liqueur that goes into the Snowball Cocktail. Made from egg yolks , grape brandy and sugar the cocktail calls for an ounce of Advocaat and then topped up with fizzy lemonade.

4. An Americano is comprised of Campari and Sweet Vermouth.

5. The missing ingredient in the sidecar recipe is Brandy.

How did you do?

The Tuesday Quiz

Here we go with this week's quiz. Answers to be posted later.

1. What is this popular liqueur called made from the finest Caribean white rum and flavoured with tropical coconut?

2. This American liqueur is made from a large citrus fruit called shaddock which resembles a grapefruit and has a bittersweet character to it. Oranges are added and the fruits are macerated in fine brandy and then sweetened with honey. What is the name of this liqueur? A hint is this liqueur was described as " nectar of the gods."

3. What is the main ingredient that goes into a Snowball Cocktail ?

4. What are the two ingredients that go in an Americano cocktail?

5. In a Sidecar cocktail you have Cointreau , lemon juice and what else?


Hope you enjoy the quiz and as usual you will get the answers later.

Job History Update

For the last couple of months now I have been trying to document my job history on Mondays so I just wanted to update what I have done now between the time I took the bartending course in 1979 to the end of 1989. Hey that is 10 years! A good time to just note some of the places I have been up to this time and before I get to what probably rates right up there with the worst time of my life in 1990. How I went from such a high in Switzerland to mass confusion in a matter of months was astounding to say the least. You will see next Monday 1990 was like a decade rolled up in one. For those of you who have been reading this post on Mondays next week's will be one which you will not believe.

But for now here are some of the jobs I remember having and have noted on the blog. Other jobs such as commission sales jobs and other restaurant jobs I worked at for less than a week I have omitted.

Hilton Dorval Airport
Willows Inn
Holiday Inn
Credit Valley Golf Club
Bristol Place Hotel
Ramada Inn ( twice )
Boulevard Club
Badminton Racquet Club ( twice )
Dunfield Club
Saskatchewan River Crossing
Marilyn's Hamburgers
University Club of Montreal
SS Norway
1987 - went to French School
Eden au Lac - Montreux Switzerland

These are the main ones. I moved 9 times. Owned 6 cars. Took a Hotel Restaurant Management Course. Learned French. Was Assistant Food and Beverage Manager in Switzerland , Bartender on a ship and sommelier , Bar Manager of a Private Club , Head Waiter out West.

And you know what else? I was still broke , no address of my own , no girlfriend , nothing!

But I did experience a lot of things which I guess is what you want to remember when you are 80 years old.

Next week , 1990.

Marsala

To continue from last week on Madeira and on fortified wines that were pretty popular in the past but not so much now , we are going to talk a bit about Marsala.

Marsala comes from the island of Sicily and it's name derives from the port of the same name located at the northwest tip of the island. The port was initially called Marsah-el-Allah under Arab rule , later Marsala.

Marsala began being shipped all over as far back as 1773 by a chap named John Woodhouse who is credited with starting to produce this fortified wine.

It can come in dry ( secco ) , semi-sweet ( semi-secco ) , or sweet ( dolce ) , and can be classified by colour as well from gold ( oro ) , amber ( ambra ) , and red ( rubino ). How is that for an Italian lesson?

To fortify the wine some neutral spirit is added and if a sweetened variety is appropriate some local grape concentrate is included for the finished product.

There are four categories of Marsala that you will find. Beginning from the lowest category to the highest is the Marsala Fine , Marsala Superiore , Marsala Vergine , and Marsala Solera.

Marsala Fine is aged for just a year and not necessarily in wood and has at least 17% alcohol by volume. This is a very cheap tasting Marsala by all accounts that I have read.

Marsala Superiore is aged for at least two years in wood and if it is a riserva it's aged four years. This must have an alcohol of at least 18%.

The Marsala Vergine variety is aged for at least 5 years in wood or 10 if a riserva. No grape concentrate is allowed therefore comes in the secco version only with the minimum alcohol being 18%.

Last but not least and of the highest quality is the Superiore aged the same way and secco version only. The same percentage of alcohol is required.

The best grape to make Marsala is the original grape variety called Grillo. There are other grape varieties as well native to Sicily but for ease of remembering just think of Grillo. Like grilling on the BBQ.

There are some flavoured Marsala as well from chocolate , orange , and banana. There is even a Marsala that contains 80% Marsala wine , eggs , and a minimum of 200 grams of residual sugar per liter. It is really sweet as you could probably imagine!

Some food matches for the dry version of Marsala would be an antipasto with olive oil or an aperitif with nuts. For the sweet version try a sticky toffee pudding or a cake with some chocolate and almonds.

Unfortunately Marsala is not normally found on many wine lists. Usually the kitchen is ordering a couple of bottles to use with their sauces in the kitchen. There must be a tug of war between Madeira and Marsala in some kitchens to gain the upper hand.

A style between Madeira and sherry , marsala can find a niche in the kitchen and hopefully one day a real good marsala will regain it's popularity it once had in the mid 19th century. What do they say , " what goes around comes around."

The Great Energizer

I am usually tired when I go to work or teach. I get up early enough and busy all day then in the afternoon I may take a quick nap but usually there are things to do.

Getting in the car , I can hardly keep my eyes open when driving. Yawning , trying to find some good music to listen to , just following the car in front of me.

Then I get to work or in front of the class getting ready to get myself going and zowie I wake up , am totally alert and begin with the jokes and witty sarcasm people like to hear.

Later on , when it is time to leave and everyone is happy I drive home ready to hit the town. Well not really but that is what I feel like at 11-12 o'clock at night.

Work is the great energizer for me and nowadays I have to say I feel quite thankful I have work that gives me that energy boost.

Nothing like working doing something you really enjoy.

Others nowadays , are not as fortunate.

Answers to the Quiz Earlier Today

Okay here it goes. The answers from the quiz earlier today.

1. What also goes into the glass shaker for a Black and Tan cocktail that was not mentioned is 2 measures of Irish Whiskey.

2. Denmark is where Peter invented Cherry Heering.

3. Kummel's main flavour comes from the caraway seed.

4. For a Pink Gin it is a shot of gin with the missing ingredient being 2-3 drops of Angostura Bitters to colour it. Usually served in something big like a wine glass. That is how I served it anyway back in the day.

5. The odd one is Mirabelle of France which comes from the Yellow Plum. The other three is of the Blue Plum variety. Slovovitz from Bosnia and Serbia , Tzuica from Romania , and Quetsch from France.

How did you do or should I be asking?? Hope you had some fun!

It Is That Time Again - The Quiz

Okay here we go with the Tuesday quiz. The quiz that is both interesting and useless at the same time because most of these questions however interesting they may be , offer no real help in the day to day service we provide to the patron who comes for food and drink in our establishment. In other words no one ever ask for these tidbits of trivia. Never!

Here it goes anyway.... Answers later.

1. The cocktail Black and Tan is 1 measure Dark Rum , 1/2 measure lime juice , 1/2 measure orange juice , 1/2 tsp sugar all in a glass shaker. Shake it well and strain into a tall glass and top up with ginger ale. There is one ingredient missing. What is it???

2. Cherry Heering was invented by Peter Heering over 150 years ago. Which country did it originate from? In other words where did Peter live?

3. Kummel has what predominant flavour aside from cumin , oris root , and fennel?

4. Pink Gin is a drink consisting of a shot of gin and what?

5. Choose the one that is different from the other three?

Slivovitz , Tzuica , Mirabelle , Quetsch


The answers later on. Good Luck!!!

Quiz Answers Second Instalment

Well I hope you are having some fun as I am doing this. Here are the answers.

1. Grappa is to Italy what Marc is to France. Therefore Marc is the answer.

2. The customary way in which the French drink Marc is to dip a sugar cube in the Marc and suck the spirit out. If anyone has every tried Grappa or Marc you would know the reason why a little sugar would help in drinking this.

3. Pisco is the name of the brandy native to Chile and Peru. Ever heard of that drink the Pisco Sour?

4. Pineau des Charentes comes from the cognac region that is 3 to 1 wine to cognac. Not one of my favourites and not really popular over here on this side of the Atlantic.

5. Creme de myrtilles is the flavour of bilberry.


How did you do???