Courses in AUSTRALIA

Courses in Australia Part-time or Short courses have reduced a timetable and duration, lasting for a determined time, they do not give right of the student to work in Australia. They do not demand the required attendance for the Department of Immigration and they can be done with Tourist Visa as soon as the course does not last for more than 3 months. Courses Full-time as the name suggests, are courses with integral period of study, not less than 20 to 25 hours of lessons per week, and minimum duration of 3 months. These courses are registered by the government as courses "CRICOS", which are courses that can be offered for international students and but a Student Visa will be necessary. English - General English registered with the Government as ELICOS (English Language Intensive Courses Overseas Students) gives you the right to request a student visa. The General English Full-time –is offered for all levels and all ages, covering most aspects of the language including conversation. Academic English – Developed for students wanting a deeper knowledge of English for academic studies, and those students preparing for exams, which are required for vocational, and/or a University Course entry. English for Cambridge Test and English for IELTS also can fit in this category. English for Business - Course related to administration, marketing and related to management, computer science, tourism, hospitality etc. Theses courses include concepts and terminologies towards work and business purposes. High School – Students have a choice of Public or Private Schools and must be no more than 18 years old. An official translation of the last 2 years of school history is necessary. The students are required to stay in home stay (with an Australian Family - costing approx. A$ 200 per week including meals) or with a responsible accepted by the immigration and Embassy, being at least 21 years old. Courses in Australian Public Schools cost around a$ 4500 for semester approximately. Vocational Courses or Technical – A Diversified range of vocational courses are offered in Australia, covering all areas and with different duration. For these courses, the student must have an intermediate level of English and some institutions require a IELTS score between 5.0 and 5.5 or the equivalent in TOEFL (check page on level of English). They are very much attended by Australians students, looking for a qualification to get a job, and many of the courses are opened to international students. TAFE institutions are the biggest supplier of these courses. There are also excellent private institutions offering Vocational Courses. Many courses allow the student direct access to Universities and the some studied subjects could be credited. They cost approximately between A$ 4000 and A$ 6000 for semester. University Courses in the Australia – Lasting between 2 to 4 years on average, basic requirements for attending the majority of Universities in Australia is a result 6.5 IELT test and have already coursed at least 1 year. First step is to officially translate your course transcripts into English, which must be done in your home country. Then you must submit it to be assessed by the University. They will then verify if you will be able to attend the chosen course. Depending on the type of course, work experience could allow you to attend an undergraduate University course, or to receive credits in some subjects. Another way to enter in a University course, is to undertake a vocational course with an institution that has agreement with the University, and after the end of 1 year, with the qualification of the course, you may be able to attend the second year of the University. University courses in Australia cost approximately between A$ 6000 and A$ 7500 for semester (for international students). The majority of the Universities in Australia are founded by the government and for most International Students the courses need to be paid in full (per semester). Scholarships are only offered to very few individuals or by private institutions. Masters and Post Graduation in Australia - to attend a Post Graduate course, the institutions require usually 6.5 in the test IELTS, your university degree description and transcripts, including the awards and number of hours studied in each subject, all officially translated into English. Depending on the type of course, work experience in your area could be considered and accepted, without a need for a University degree. Some courses are opened to any university degree. Others have pre requirements in relation to what has been studied previously. They cost approximately between A$ 6000 and A$ 8500 for semester (for international students). Most courses can be done in modules, for example attending 6 months or 4 subjects will get you a graduate certificate and studying 6 months more that is, 8 subjects could get you a masters (depending on the course).

Spirit Measures

Spirits such as gin and whiskey must be dispensed in a specific measure and although an experienced worker can accurately judge the amount when pouring a shot straight from the bottle, some form of measuring equipment is, nevertheless, useful and also helps ensure that the correct number of tots is obtained from each bottle. A measured pourer such as an Optic, dispenses spirits and other drinks – including Pernod and Vermouth – in amounts of one-sixth gill, 3-out, and in other quantities. It can also have an attachment that records the number of sales made. Although commonly operated by pushing the glass against its head, the pourer can be fitted to a bottle for pouring by hand – this looks good when making mixed drinks such as cocktails. In the UK, the current standard spirit measure, used in most pubs, is one-sixth gill (a gill=5 fl oz). Some hotels bars use a one-fifth gill measure, which is equal to 1 fl oz or 28.4 ml. In Scotland, spirits are served in a 4-out measure which is 1:1/4 fl oz or 35.5 ml. Metric measures are soon to be introduced: 25 ml, 30 ml and 35 ml will replace the existing imperial measures. In the USA drinks such as cocktails are measured in fluid ounces which are the equivalent of the imperial measures. But when making drink in quantity it must be remembered that the US pint measures 16 fl oz and that the US gallon is less than the imperial gallon by some 2.5 UK pints. A pony is a measure containing 1 fl oz. In Australia the milliliter (ml) is used for measuring mixed drinks, 23 ml being the equivalent of the 6-out measure for spirits as used in the UK. Alcoholic Strength The alcoholic content of intoxicating liquors varies considerably. Beers and wines are relatively low as the amount of alcoholic strength that can be achieved by fermentation alone is limited. At the other end of the scale, spirits – distilled from fermented liquid – have a much higher alcoholic content; whereas wines like sherry and port – fortified with spirit – fall into a middle category. At present there are three systems in use for specifying the alcoholic strength of drinks. 1. The OIML Scale: Formerly known as the Gay-Lussac (with minor changes) the OIML has now been adopted by volume measured at 20 degree C and so relates directly to the alcoholic content of the liquid, ranging from 0% (pure water) to 100% (pure alcohol). 2. The Sikes Scale (UK): Named after its inventor, a Custom and Excise Officer, this scale is based on ‘proof’ strength: 100 degree proof equals 57% alcohol by volume; pure alcohol is 175 degree proof. 3. The American, or Trailers, scale: Also based on ‘proof’, but alcohol is 200 degree, so that 100 degree proof equals 50% alcohol by volume (this means the US scale is exactly double the OIML scale). This general list of intoxicating liquids indicates their alcoholic strengths in three scales: Fortified Wines, spirits, Liqueurs and Aperitifs: OIML Sikes USA Table Wines 7% - 16% 12.25° – 28° 14° – 32° Sparking Wines 7% - 18% 12.5° – 31.5° 14° – 36° Fortified Wines 14% – 20% 24.5° – 35° 28° – 40° Beers 4% – 10% 7° – 17.5° 8° – 20° Cider 4% – 10% 7° – 17.5° 8° – 20° Spirits 40% – 60% 70° – 105° 80° – 120° Liqueurs 16% – 75% 28° – 131.25° 32° – 150° The following table gives the alcohol strengths of various aperitifs, liqueurs and spirits in the three scales. Alcoholic Strengths OIML % UK° proof USA° proof 10 11.50 20 20 35 40 30 52.50 60 40 70 80 42 73.50 84 50 87.50 100 57.14 100 114.28 60 105 120 70 122.50 140 80 140 160 90 157.50 180 100 175 200 Conversions from on scale to another can be made as follow: To convert OIML into Sikes Scale: Degree ´ 7 / 4 To convert Sikes into OIML: Degree ´ 4 / 7 To convert OIML into USA Degree ´ 2 To convert USA into OIML Degree divide by 2 Spirits: Spirits are brandy, gin; rum, vodka and whiskey, nearly all distilled to 70 degree proof which is 40% of alcohol by volume. Some are diluted to 37.5% alcohol. Gin: Gin has been drunk for 400 years and is cheap to make. It is produced from any kind of grain, distilled into a neutral spirit with juniper berries added – hence its name – and other flavorings such as cardamom seeds, orris root and dried oranges peel. Its clean taste make gin ideal for mixing with various other drinks. Ordinary gin is sold as London gin and is quite plane. Plymouth gin has more flavor and aroma and, with a few drops of Angostura bitters, makes a pink gin. Dutch gin, also known as Geneva or Holland’s, is made from malted grain and has a fuller’s flavor. Sloe gin, rich and fruity, is drunk as a liqueur. Lemon, orange and ginger gins are also made. The most appropriate mixer drinks for use with gins are tonic water, ginger ale and ginger beer. Vodka: Vodka is popular because it is completely tasteless and odorless. It is distilled from potato, grain or molasses spirit and then filtered through sand and charcoal to remove all taste and smell. It can be drunk on its own, in which case it should be well chilled – indeed the bottle may be buried in crushed ice to frost it – or as a mixer. The two best known vodka – based cocktails are Moscow Muie (vodka and ginger ale) and Bloody Mary (tomato juice and seasonings). Flavored vodkas include: Zubrovka (yellow bison grass), Rubinovaia(orange) and Smarodinovka ( blackcurrants). Krasnaiagolovka is one of the best brands. The alcohol content of some vodka is greater than the normal 40% being as much as 75% alcohol. Rum: Rum, mostly from the Caribbean, is made from molasses – a by – product of sugar manufacture. It is fermented, distilled, aged in oak casks for 2 to 12 years and finally blended. Rums range in colors from very dark to white. Rum can be served on its own, with cola, fruit juice or soda water, or as a hot or cold punch. Whiskey: Although many whiskies are now made the world, the most famous is – and has always been – Scotch. There are two types of Scotch available; malt and blended. Malt whiskey is made only from malted barley – barley which has been soaked in water, then drained and allowed to sprout briefly before being dried in peat smoke. It is subsequently milled into grist, mixed with warm water and fermented by the addition of yeast. The result, a weak alcoholic liquid called ‘wash’, is then distilled twice. Only the best spirit obtained from this distillation process becomes Scotch malt whiskey and must be matured in oak casks for a minimum of three years (often much longer). There are four main kinds of Scotch malt, identified by their region of production; Highland, Lowland, Campbeltown and Islay. A‘single’ malt comes from just one distillery. Blended Whiskey, Sold under many well-known brand names, is a mix of malt and grain whiskey. Grain whiskey, produced on a large commercial scale, is made from malted barley plus maize and un-malted barley. Blended whiskey does not have as much flavor and aroma as malt and is less expensive. Irish whiskey – Always with an ‘e’- is made from malted and un-malted barley plus cereals, generally oats. It has a different flavor to Scotch whiskey and is distilled three times before being matured in wooden casks for at least 7 years. Canadian Whiskey, based on rye and other cereal grains, is lighter than Scotch. American Whiskey is defined by style rather than region. Well – known styles include: Bourbon – Originally from Bourbon country, Kentucky – must contain at least 51% corn (maize) and be matured in charred oak barrels. Rye must be made from at least 51% rye. Sour mash is a process which uses residue from a previous fermentation to start the next; it helps ensure continuity of flavor. The popular Jack Daniel’s Tennessee Sour Mash whiskey gets its distinctive sweetish flavor by being leached through sugar-maple charcoal. Southern Comfort is a liqueur whiskey from the Deep South of the United States and can be drunk as a long or short drink. Brandy, From the Dutch word ‘Brandywine’ meaning ‘burnt wine’, generally refers to the spirit distilled from grape wine- although it can be based on the fermented juice of other fruits. The world’s two most famous grape brandies- cognac and armagnac- come from France. Cognac – Brilliantly clear, clean and fragrant with a lingering bouquet- is the better-known. Made only in a strictly designated area of S.W. France (around the town of Coganc), it is based on white wine from the Ugni Blance (over 90%), Folle Blanche and Colombard grapes. The wines is distilled twice into a raw, color less spirit which is then put into barrels of locally grown oak to mature and mellow, graining color, flavor and aroma. Ageing lasts at least 3 years, often much longer. Virtually all cognac is blended and up to 70 different cognac- of differing ages and growths – may be used to create a cognac with the distinctive characteristics of a particular cognac house. Unlike fine wine, congnacceases to age when it leaves the cask; it does not mature in bottle but, nevertheless, will not deteriorate if kept. Once blended, cognac is ready for classification. Three Star / VS - youngest blend in a cognac house’s range; by law, at least 3 years old but in practice, generally 5 to 9 years old. VSOP / VO – very special / Superior Old Pale; fine quality cognac, sometimes labeled ‘liqueur’ which does not mean sweet; by law, over 5 years old, in practice, more than 10. Old Liqueur – Finest quality cognac, matured in wood for 20, 30, 40 years or more; often labeled Napoleon, Cordon Bleu, OX, etc. Fine Champagne – Cognac made only with grapes grown in the Grande Champagne (at least 50%) and the Petite Champagne, the two best districts within the Cognac region Grand Champagne – Cognac made exclusively from grapes grown in the Grande Champagne, the central most- favored area; this type of cognac is rare. Armagnac – Reputedly France’s oldest brandy, comes from the ancient province of Gascony, near the Pyrenees. The demarcated production zone is divided into three districts. Bas – Armagnac- yielding the best brandy; Tenareze- slightly lighter brandy; and Haut-Armagnac. Traditionally, the base wine is distilled only once but many producers now use double-distillation. The spirit is matured in oak casks and then blended. Armagnac is darker and more robust than cognac, with a more opulent bouquet. Basic classifications are: Three Stars – At least 2 year old VSOP/ VO / Reserve – At least 5 years old Extra / Napoleon / OX / Ville Reserve – At least 6 years old The Standard Drink: A ‘standard drink’ is one which contains 10 grams of alcohol. This is for most drinks about the amount of alcohol in the drink if it’s served in the appropriate glass. For example, a 225 ml Queensland ‘glass’ or regular full strength beer (4.9% alc/vol). And a nip of whiskey (3% alc/vol) contains nearly the same amount of alcohol, and both are ‘standard drinks’. A glass of regular or ‘heavy’ beer (about 5% alc/vol), Cointreau (40% alc/vol) is a stronger than Kahlua (27% alc/vol). This has led to the concept of the ‘standard drink’. All these are standard drinks (or a bit more) Notes: Beers, especially light beers, vary considerably in their alcoholic content. In Victoria and NSW the most popular beer glass is the 285 ml pot or middy which contains more than a standard drink of regular beer. Wine glasses vary greatly in size, and table wines vary in strength. A glass of 125 ml of wine assumes six glasses are served from a 750 ml bottle. Many wine glasses used in restaurants and wine bars much more than a standard drink, often the equivalent of two standard drinks. Sample Standard Drink Recipe: Wild Turkey Sirut In a blender cup with ice: 2 shots Wild Turkey 1 ounce lemosa 2 teaspoons sugar Blend, strain into martini glass. Orange and cherry Courtesy of strongbow In, Valparaiso, Indiana Serving Temperatures The ideal serving temperatures for the categories of drink are: ( White wine – w.w ) ( Red wine – r.w ) ( Degree – d ) w.w. dry 9d-12d w.w medium 10d – 13d c w.w sweet dessert 5d – 7d c w.w sparking 5d – 7d c Champagne 5d – 7d c Rose wine 8d – 12d c Liqueur 16d – 20d c Beer 10d c r.w full-bodied 18d c r.w medium bodied 16d c r.w light 10d – 15d c r.w sparking 10d c Port 18d – 20d c Sherry dry 5d – 10d c Sherry sweet 15d – 18d c The term chamber is used to describe the serving temperature of mature r.w. it represent room temp but the installation of central heating that is from 15d c to 18.5d c. in practice people do not take the temperature of their wine with a thermometer but there are occasions when red wine is served too warm having been held under the hot water tap or perched on a radiator. All wine is meant to refresh the palate and wine merchants recommend that even a young red wine such as Beaujolais Nouveau be slightly chilled, as it will still show its bouquet and flavor. Storage Temperatures: The temperature of a naturally-cool cellar should be constant at about 15 Celsius. This is fine the long-term storage of wine, but it warmer than is ideal for bulk and packaged beer. Beer is better kept in a refrigerated cool room at 7.5-10 Celsius. Remember that there is no advantage in storing beer for long periods after it has left the brewery. Beer kept in refrigerated cabinets for immediate consumption should be kept at 2-3 Celsius, whereas white table wine and sparkling wine for immediate consumption should be kept at 7-5-10 Celsius. It is therefore important to have different refrigerated cabinets for beer and wine. Storage and Serving Temperatures Product Where Stored Storage Temperature (Celsius) Serving Temperature (Celsius) Bulk Beer Cellar Cool room 15° – 16° 7.5° – 10° 2° – 3° 2° – 3° Packaged Beer Cool room(for Storage) Cabinet (for Consumption) 7.5° – 10° 2° – 3° 2 – 3 2° – 3° White & Sparking Wine Cellar(for Storage) Cabinet(for consumption) 15° – 16° 7.5° – 10° 7.5° – 10° Note that these are approximate temperatures only. For example, in the hotter parts of Australia most customers prefer their beer to the served at less than 2-3 deg Celsius suitable for lagers. Most sparkling wines are best served at slightly lower temperatures than most white table wines, that is at 6-8deg Celsius rather than 7.5-10deg. The service of Champagne Opening a bottle of Champagne 1. Tear back the foil cover, untwist the wire carefully and discard them both. 2. Keeping the left hand on the cork gently twist the bottle- held in a napkin- with the right hand. If there is no movement, exact slight pressure on the cork with your thumb. 3. Hold onto the cork as it starts to push up; do not allow the cork to shoot out as it could hurt anyone standing in the way. 4. To serve, pour into a glass, wait until the frothing subsides then fill two-thirds full; the bottle may be held by the punt.

The service of Champagne

Opening a bottle of Champagne 1. Tear back the foil cover, untwist the wire carefully and discard them both. 2. Keeping the left hand on the cork gently twist the bottle- held in a napkin- with the right hand. If there is no movement, exact slight pressure on the cork with your thumb. 3. Hold onto the cork as it starts to push up; do not allow the cork to shoot out as it could hurt anyone standing in the way. 4. To serve, pour into a glass, wait until the frothing subsides then fill two-thirds full; the bottle may be held by the punt.

The basic rules of wine service include the following points:

1. Serve all drinks from the right. 2. Present the chosen wine to the customer for him to see the label before the bottle is opened. 3. When opening a bottle withdraw the cork gently, so that the incoming air does not make noise. 4. If it is necessary to decant a wine, do it in front of the customer 5. Leave a bottle of red wine on the table to the right of the host 6. Leave white wine in ice bucket, on a stand, to the right of the host 7. After opening a bottle wipe the top rim with a clean napkin, especially if it had a lead capsule 8. Do not sniff the cork 9. Pour a little wine into the host’s glass and allow him to taste and approve it before serving the others in the party 10. Do not fill glasses more than half full 11. If two different wines have been ordered to follow one another, do not clear the glasses of the first wine until after the second one has been poured into clean glasses 12. If another bottle of the same wine is ordered on the spur of the moment, serve it into clean glasses 13. Carry clean glasses on a slaver; clear used glasses holding them by the stem 14. Serve any ladies present before the gentlemen 15. Lay glasses in order if usage 16. Do not warm brandy balloons in the flame of the spirit lamp 17. It is incorrect to sniff the wine unless it is suspected odd being 18. Keep wine baskets and buckets in good cleans order 19. Keep wine lists clean and up to date 20. Do not store wines too long under refrigeration 21. Store spirits and liqueur’s upright; store wines and aperitifs horizontally 22. Ensure correct turnover of stock 23. It is order to show the cork to the customer, fixing it to the neck of the bottle or to one side as this helps to authenticate the wine 24. With experience it is possible to pour wine holding the bottle by the punt only, even if it is a magnum

NON- ALCOHOLIC MIXED DRINKS

1. Coffee Digestive: Infuse hot coffee with a cinnamon stick and sweeten with sugar, chill, fill, into glasses and pipe a rosette of cream on top, sprinkle with a pinch of mixed spice 2. Cinderella: Mix together equal quantities of orange and pineapple juices and acidify with lime juice. 3. Earl Grey: Brew a pot of tea with the addition of 6 cloves; strain, chill then add 1/z pt of apple juice and a 500 ml bottle of dry ginger ale 4. Pussy Foot: Shake 2 oz each of orange, lime and lemon juices with a few drops of grenadine and 1 egg yolk, pour into glasses and top up with soda water.

Hot punches are made by heating the ingredients to boiling point

1. Cider: 1 bot cider, 1/z pt orange juice, 1/z pt pineapple juice, 4 oz whiskey, 4oz sugar, 10 cloves, 1 cinnamon stick, 1 lemon juice, slice of orange. 2. Hot Spiced Ale: 1 pt brown ale, 2 oz rum, 2 oz sugar, 3 cloves, pinch of ground ginger. 3. Hot Today: 1 pt rum or whiskey, 1 pt water, 6 cloves, 1 cinnamon stick 4. Hot Wine: 1 pot red wine, 8 oz sugar, 1 cinnamon stick, blade of mace, slices of peeled lemon 5. Lamb’s Wool: 1 pt brown ale, 2 oz rum, 2 oz sugar, 3 cloves, pinch ground ginger, flesh of 2-3 baked apples. 6. Milk Punch: 1 pt milk, 4 oz rum, 4 oz sugar, vanilla and cinnamon 7. Purl: This drinks is not often asked for now days. It was 1/z pt beer heated with 2 oz gin, to be drunk mid-morning as a stimulant 8. Corpse Reviver: 1 oz brandy, 1 oz fernet branca, 1 oz white crème de menthe shaken together. 9. Eye Opner: 1 oz rum, 1 egg yolk, 2 dashes of curacao, 2 dashes crème de noyau and 2 dashes pernod shaken together 10. Prairi Oyster: 1 yolk of egg, 1 tsb each of worcester sauce and tomato ketchup, 2 dashes of vinger and Tabasco, to be drunk as it is. 11. Stomach Reviver: 1 : 1/z oz brandy, 1/z oz branca and a few dashes of angostura shaken together 12. Samgaree: The name of this drink is similar to the Spanish word sangria and it is a slightly less sophisticated version of that drink. It can be made with red wine, port or sherry with lemon juice, sugar or syrup and some grated nutmeg 13. Shrub: A sweet drink made of orange juice and rum; the name comes from sherbet but a shrub is not made to be effervescent. 14. Sling: Originally a sling was made with gin but is now made with any spirit plus lemon juice, sugar and lemonade or ginger ale; Pimm’s is actually a sling when made to the stated formula 15. Smash: This is made by crushing a few mint leaves with sugar and water, adding 2 oz of any spirit, a slice of orange, a twist of lemon peel, a maraschino cherry and a sprig of mint. 16. Brandy Smash: Crush a few leaves of mint with a knob of sugar, add brandy and ice cubes. 17. Sour: A sour can be made with any spirit, lemon juice and sugar, well shaken with a few drops of while of egg; it is the topped up with soda water and decorated with a slice of lemon and cherry the use of egg white is optional. 18. Swizzle: The ingredients are 1: 1/z oz gin or rum, ¾ oz lime juice, a tsb sugar and few dashes of angostura which are placed in a glass with crushed ice and stirred thoroughly with a swizzle stick; alternatively the ingredients may be well mixed in a cocktail shaker and served with a swizzle stick in a glass 19. Toddy: Cold toddy is made by sweetening 2 oz of any spirit with sugar and serving with a twist of lemon peel; a hot toddy is made by melting a little sugar in 5 oz very hot water, adding 2 oz of the required spirit, a slice of lemon and a pinch of nutmeg. 20. Zoom: This drink is made a tsb of honey melted in a little hot water, 2 oz of any spirit and a teaspoon of crème; it is well shaken and strained.

OTHER MIXED DRINKS

OTHER MIXED DRINKS) 1. Cobbler: A sweet drink made of 5fl oz of wine or 2fl oz of spirit, poured over ice with Curacao and sugar or gomme syrup added; it is decorated with slices of fruit, a sprig of mint and drinking straws. Any kind of white or red wine and any kind of spirits may be used; mixer sherry is sometimes used. 2. Collins: A well long drink made with 2fl oz of gin with lemon juice or lemon squash, sugar and few dashes of bitters. The glass is filled with soda water or lemonade and a slice of lemon added. Other spirits may be used and it is usual to call the drink by the one used, e.g., Rum Collins. There is no difference between a John Collins and a Tom Collins. 3. Bourbon Collins: Is made with 2/3 of bourbon whiskey, 1/3 lime juice, sugar and angostura bitters with lemonade or ginger ale. Irish whiskey, scotch whiskey, dutch gin, or brandy are also used to make this kind of refreshing drink. 4. Cooler: A measure of spirit or liqueur is shaken with ice, lemon or lime juice and bitters; it is then diluted with soda water or ginger ale to make a long cool drink in a tall glass, with ice cubes and sprig of mint or slice of fruit. 5. Ardsley Cooler: Is made with gin and dry ginger ale and decorated with a spirg of mint. Black stone is made with rum and soda water. Cuba libre is white rum with cola. 6. Crusta: Dip the rim of a small Paris goblet in lemon juice then in sugar and line the inside of the glass completely with a long thin spiral of orange peel. Fill the glass with ice and add a measure of 3 oz of spirit, a few dashes of maraschino and angostura bitters. Any spirit can be used and the drink should take its name from the one used. A maraschino cherry may be added. 7. Daisy: A long cool drink based on a spirit with lemon juice, grenadine and soda water. It can be shaken or stirred and decorated with fruit. Star daisy is calvados flavored with grenadine and lime juice. Highland Daisy is made with whiskey, raspberry syrup and lime, lemon and orange juices. 8. Egg Nog: This can be made with a spirit or it can be non-alcoholic. It is made by beating one egg with 10 oz cold milk, sweetening with sugar and flavoring with one or more of the following: brandy, Curacao, marsala, sherry, rum or whiskey. Finish with grated nutmeg on top 9. Tom And Jarry: Is egg yog flavored with brandy and rum 10. Fixe: A short cold drink based on 1 oz spirit with 1/z oz cherry brandy, lemon juice and sugar; a slice of lemon is added. This is some times called a twist. A gin fixe is gin sweetened with gomme syrup and flavored with lemon juice 11. Fizz: Shake 1: 1/z oz of any kind of spirit with lemon juice and sugar, pour into a tall glass and fill with soda water, drink through a straw. 12. Buck’s Fizz: Is made with 1 oz orange juice and 5 oz champagne; it is also known as a mimosa. 13. Silver Fizz: Shake 1: 1/z oz rum, 1/z oz lemon, 1/z oz lemon syrup, 1 white of egg and few drops of angostura bitters 14. A Daisy Fizz: Is made with brandy and orange, lemon and lime juice, filled with soda water 15. Flip: Shake 2 oz brandy and any fortified wine such as sherry with an egg yolk and sugar, pour into a small goblet and sprinkle with nutmeg. A cream flip is made by shaking whipping cream with egg yolk, sugar and Curacao. 16. Frappe: This is generally accepted as being a 6-out measure of any liqueur poured over finely crushed ice and served as an after-dinner digestive. If requested, brandy and one other spirit can be mixed together to make a frappe. A frappe is usually served in a liqueur glass with two short straws 17. Grog: A warming drink made by diluting rum with sugar and boiling water. It is often given someone who is feeling vaguely unwell or who is suffering from cold. 18. High Ball: A long cold drink made with 2 oz of a liqueur, spirit or wine poured onto ice and filled up with dry ginger ale 19. Bermuda High Ball: Is made with equal parts of brandy, gin and dry vermouth with soda water; a fireman’s high ball is an equal amount of dry vermouth and blackcurrant liqueur, with soda water. 20. Julep: Crush a few mint leaves with sugar and a little water in a glass, add bourbon whiskey and crushed ice stir and serve with drinking straws and mint leaves. 21. Pimm’s: A proprietary drink based on gin or vodka which must be diluted with lemonade or ginger ale and well decorated with slice of apple, lemon, orange, cucumber peel, borage or mint. The rate of dilution is according to the customer’s choice of long, medium or short; the long version is often referred to as a pimm’s sling. Pimm’s Royal ia made with champagne instead of mineral water and Royal Regatta is made with dry ginger ale. 22. Pousse Café: This is a rainbow-effect cocktail maid by pouring several liqueurs and spirits in layers in a tall thin glass over the back of a spoon so as to keep the different colours in their place. It can be done in the following order-grenadine, kahlua, blue curacao, white crème de menthe, brandy and green chartreuse. There are many version of this kind of drink but the name pousse café if also used to describe an after-dinner digestif such as strega 23. Punch: A long drink served either cold or hot from a punchbowl. It is usually only mildly alcoholic because the main ingredient is soda water or other carbonated mineral water. The name comes from the Hindu ‘panch’ which means five. A real punch being made with five ingredients. The use of fruit is optional but sugar is usually added. 24. Apple Nectar: 1 bot apple juice, 2 oz brandy or 4 oz sherry, 1 sliced lemon, pinch of mixed spice 25. Bengal Tiger: 2 oz brandy, 1 pt strong cold test, 2 oz lemon juice, 4 oz sugar, few dashes of bitters, mints 26. Sangria: 1 bot red or roes wine, 1/z pt orange juice, 2 oz brandy, 1/z pt soda water, 2 oz sugar, 1 lemon juice, sliced oranges, peaches, etc 27. White Wine Punch: 1 bot white wine, 1 pot orange juice, 1 pot lemonade, 2 oz cointreau.

COCKTAIL FORMULAS

(COCKTAIL FORMULAS) Every bar has his own favorite cocktails which he excels at making and is allowed to feature as specialties of the bar. There are several thousand formulas and new ones are constantly being invented yet many of those introduced 60 or more years ago are still popular. The following list shows one hundred cocktails in general use. 1. Absinthe Suississe: 1:1/z oz pernod, 1 tsp white crème de menthe, few drops anisette, 1/z oz egg white –shaken 2. Affinity: 1:1/z oz whiskey, 1/z oz dry vermouth, 1/z oz sweet vermouth, angostura-shaken. 2. Alaska : 1:1/z oz gin, 1/z oz yellow chartreuse-shaken 3. Alexander : ¾ oz brandy, ¾ oz crème de cacao, 1/z oz cream- shaken 4. Americano: Equal parts campri and red vermouth, lemon peel and fill with soda water – angostura- stirred. 5. Angel’s Kiss: ¼ oz crème de cacao, ¼ oz crème d’Yvette, ¼ oz brandy, double cream-shaken. 6. Angel’s Tip: 2 oz crème cacao, 1 oz double cream- poured on top. 7. Bacardi Special: 2 oz bacardi rum, ¾ oz gin, lime juice, grenadine, 1 tsp sugar-shaken. 8. Banana Daiquiri: 1 oz bacardi rum, 1/z oz crème de banane, 1 oz lemon juice, 1/z banana-blended 9. Beelzelbub: 1:1/z oz rum, 1/z oz dry vermouth- stir and add an olive. 10. Beretta: 1 oz dry vermouth, 1/z oz gin, 1/z oz orange curacao, 3 oz medium dry white wine, angostura- shaken 11. Between The Sheets: 1 oz white rum, 1oz brandy, 1 oz cointreau, angostura- shaken. 12. Black Russian: 1:1/z oz vodka, ¾ oz coffee liqueur, e.g., tia maria- shaken. 13. Bloody Mary: 1: 1/z oz vodka, 3 oz tomato juice, 1/z oz lemon juice, worcester sauce, salt, pepper- shaken 14. Boston: 1: 1/z oz gin, 1 oz apricot brandy, grenadine, 1 tsp lemon juice- shaken. 15. Bronx: 1: 1/z oz gin, 1/z oz dry vermouth, 1/z oz sweet vermouth, 1/z oz orange juice- shaken. 16. Brooklyn: 1: 1/z oz rye whiskey, 1 oz sweet vermouth, dash each of amer picon and maraschino- stirred. 17. Café De Paris: 1: 1/z oz gin, 3 dashes pernod, 1 tsp cream, 1/z oz egg white- shaken 18. Canadian Sunset: 2 oz canadian whiskey, 1 oz galliano, 1 oz stregs, 2 oz lemon juice, angostura- shake and pour over 1 spoon grenadine in the glass. 19. Casablanca: 1 oz vodka, 1/z oz advocaat, ¼ oz galliano, 1 tsp lemon juice, 1/z tsp orange juice- shaken 20. Champs Elysees: 1: 1/z oz bramdy, 1/z oz yellow chartreuse, 1/z oz lemon juice, angosturs- shaken 21. Charles: 1: 1/z oz brandy, 1: ¼ oz sweet vermouth, angostura – stirred 22. Clansman: 1 oz rum, 1 oz apricot brandy, 2 oz orange juice, 1 oz lemon juice, ½ egg white- shaken. 23. Claridge: 1 oz gin, 1 oz dry vermouth, 1/z oz cointreau, 1/z oz apricot brandy- shaken 24. Cointreau Revolution: 1 oz cointreau, 1 oz vodka, 1oz grape fruit juice, 1/z oz blue curacao – shaken 25. Cuba Libre: 2 oz white rum, 1 oz lemon juice, fizzy cola- stirred. 26. Czarina: 1: 1/z oz vodka, 1/z oz dry vermouth, 1/z oz apricot brandy, angostura-stirred 27. Daiquiri: 1: 1/z oz bacardi rum, 1/z oz crème de banane, 1 oz lime juice-shaken 28. Diana: 2 oz white crème de menthe, 1/z oz brandy-poured 29. Dolores: ¾ oz spanish brandy, ¾ oz crème de cacao, ¾ oz cherry brandy- shaken 30. Dry Martini: 2 oz gin, few drops dry vermouth, lemon zest- stirred 31. East India: 1: 1/z oz brandy, 1/z oz curacao, 1/z oz pineapple juice, angostura- shaken 32. Eldorado: 2 oz tequila, 1: 1/z oz lemon juice, 1 tbs honey- shaken 33. Empire Glory: 1: 1/z oz whiskey, 1 oz ginger wine, 1/z oz lemon juice, 2 dashes grenadine- shaken 34. Eton Blazer: 1 oz gin, 1 oz kirsch, 1/z oz lemon juice, gomme syrup- shake and fill with soda water 35. Fallen Angel: 1: 1/z oz gin, 2 dashes crème de menthe, 1/z oz lemon juice, angoustura-shaken 36. Fancy Free: 1: 1/z oz rye whiskey, ¼ oz maraschino, orange bitters, angostura- shaken 37. Flying Scotsman: 1 oz whiskey, 1 oz sweet vermouth, gomme syrup, angostura- stirred 38. Gibson: 1: 1/z oz gin, 1/z oz dry vermouth, 1 pearl onion-sturred 39. Gimlet: 1: 1/z oz gin, 1/z oz lime juice- shaken 40. Golden Bronx : 1: 1/z oz gin, 1/z oz dry vermouth, 1/z oz sweet vermouth, 1 egg yolk-shaken 41. Green Dragon : 1: 1/z oz vodka, 1: 1/z oz crème de menth-shaken 42. Green Lady : 1/z oz green chartreuse, 1/z oz yellow chartreuse, 1: 1/z oz gin, ¼ oz lime juice-shaken 43. Hair of the Dog : 2 oz whiskey, 1 oz honey, 1 oz cream – shaken 44. Harvey Wallbanger: 1 oz vodka, 3 oz orange juice, 2 tbs galliano-shaken 45. Hemingway: 1: 1/z oz pernod, add champagne until it turns milky 46. Jockey Club: 2 oz gin, ¼ oz crème de noyau, angostura, oranges bitters- shaken 47. Kanggaroo: 1: 1/z oz vodka, ¾ oz dry vermouth- stirred 48. Little Princess: 1: 1/z oz rum, 1: 1/z oz sweet vermouth, cocktail cherry- stirred 49. Manhattan: 2 : 1/z oz rye whiskey, 1 oz sweet vermouth, angostura- stirred 50. Million Dollar: 1 oz gin, 1/z oz sweet vermouth, 2 dashes each grenadine and pineapple, ½ egg white- shaken 51. Monkey Gland: 1 oz gin, ¾ oz orange juice, few drops benedictine, few drops grenadine-shaken 52. Monte Carlo Imperial: 1 oz gin, 1/z oz white crème de menthe, lemon juice-shake then add champagne 53. Morning Glory: 1 oz brandy, 1/z oz curacao, ¾ oz orange juice, 2 dashes pernod, angostura-shaken 54. Moscow Mule: 1 oz vodka, 1 oz lime juice, ginger ale-stirred 55. Negrani: 2 oz gin, 1 oz campari, 1 oz red vermouth-stirred 56.New Yorker: 2 oz whiskey, juice of half a lime, 2 dashes grenadine, sugar-shaken 57. Old Fashioned: 2 oz whiskey, 1/z oz sweet vermouth, angostura-stirred 58. Olympia: 2 oz rum, 1 oz lime juice, 1 tsb cherry brandy-stirred 59. Opera: 1: 1/z oz gin, 1 tsb dubonnet, 1 tsb maraschino- shaken 60. Orange Blossom: 1 oz gin, 1/z oz orange juice, 2 tsb curacao, 2 tsb lemon juice,2 drops orangeflower water, 1 tsb gomme syrup-shaken 61. Paradise: 1: 1/z oz gin, 1 oz apricot brandy, 1: 1/z oz orange juice, grenadine, 1/z egg white- shaken 62. Park Lane: 2 oz gin, ¾ oz apricot brandy, 1: 1/z oz orange juice, grenadine, 1/z egg white-shaken 63. Pina Colada: 2: 1/z oz rum, 3 oz pineapple juice, 1: 1/z oz crème de cocao-shaken or blended 64. Pink Gin: Rins a glass with angostura, pour out and add 1: 1/z oz gin 65. Pink Lady: 2 oz gin, 4 dashes grendine, 1/z egg white-shaken 66. Planters: 1: 1/z oz rum, 1: 1/z oz lemon juice, 1/z oz grenadine, lemon juice, angostura-shake and add soda water 67. Plaza: 1 oz gin, 1 oz dry vermouth, 1oz sweet vermouth-shake and add a cube of pineaaple 68. Quarter Deck: 1: 1/z oz rum, 1/z oz sherry, 1 dash lime juice-stirred 69. Quebec: 1: 1/z oz whiskey, 2 tsb dry vermouth, 1 tsb amer picon, 1 tsb maraschino-stirred 70. Queen Elizabeth: 1 oz gin, 1/z oz cointreau, 1/z oz lemon juice, dash of pernod-shaken 71. Ritz: 1 oz brandy, 1/z oz cointreau, 1/z oz orange juice-shake then fill with champagne 72. Robby Burns: 1: 1/z oz whiskey, 1: 1/z oz vermouth, 3 dashes benedictine-stirred 73. Rob Roy: 2: 1/z oz whiskey, 1/z oz red vermouth, 1 lump sugar, angostura-stireed 74. Royal Romance: 1 oz gin, 1/z oz grand marnier, 1/z oz passion fruit juice, dash of grenadine-shaken 75. Rusty Nail: 1: 1/z oz whiskey with 1 oz drambuie poured on top 76. Saratoga: 2 oz brandy, 1 tsb maaraschino, 1 tsb pineapple syrup, angostura-stireed 77. St Andrews: 1 oz whiskey, 1 oz drambuie, 1 oz orange juice-shaken 78. Screwdriver: 1 oz vodka, 3 oz orange juice-stireed 79. Sidecar: 2 oz brandy, 1/z oz lemon juice, ¼ oz cointreau-shaken 80. Silver Sunset: 1 oz vodka, 1/z oz apricot brandy, 3 oz orange juice, 1/z oz lemon juice-shaken 81. Stinger: 1: 1/z oz any spirit, 1 oz white crème de menthe-shaken 82. Strawberry Daiquiri: 1: 1/z oz white rum, 1 oz lemon juice, 1/z oz gomme syrup, 3 oz strawberries-blended 83. Tennesse: 3 oz rye whiskey, 2 tbs maraschino, lemon juice-shaken 84. Thanksgiving: 1 oz gin, 1 oz dry vermouth, 1 oz apricot brandy, lemon juice- shaken 85. Thistle: 1: 1/z oz whiskey, 1: 1/z oz dry vermouth, angostura-shaken 86. Toscanini: 1 oz cordial medoc, 1/z oz cointreau, 1/z oz brandy-shake then fill with champagne. 87. Whisper: 1 0z whiskey, 1/z oz dry vermouth, 1/z oz sweet vermouth-shaken 88. Wnion Jack: 1: 1/z oz gin, 1 tbs crème d’Yvettte-shaken 89. Vodkaimi: 2 oz vodka, 1 oz dry vermouth-stireed 90. White Lady: 1 oz gin, 1/z oz cointreau, 1/z oz lemon juice-shaken 91. White Lilly: 1 oz gin, 1oz rum, 1 oz cointreau, dash of pernod-stireed 92. White Sartin: ¾ oz gin, 1: 1/z oz Curacao, ¼ oz lemon juice- stireed 93. White Russian: 1: 1/z oz vodka, 1/z oz cottee liqueur, 1/z oz cream-shaken 94. Zombie: 1: 1/z oz golden rum, 1 tbs each of two other rums, 3 tbs lime juice, 1 tbs each pineapple and passion fruit juice, 1: 1/z tsb gomme syrup-shaken

COCK TAIL

COCK TAILS AND MIXED DRINKS (Introduction) A cocktail is a mixed drink, consumed before a meal to sharpen the appetite; to conform to the true definition it must have at least three main ingredients, a spirit base, a toning down agent, and a flavoring agent. Originally a cocktail had to be shaken but it is now accepted that it may also be stirred in a mixing glass or jug, or even mixed in a blender. It is possible to use proprietary brands of cocktail mix in liquid or powder form to which the spirits or liqueurs are added and mixed; or they are available as complete cocktails which require only be well shaking and icing. When making a cocktail in the traditional way there is two methods: Mixed: Place two bar spoonfuls of crushed ice in the mixing glass or jug, add the measured- out liquors and stir until well mixed; pour through a strainer into a chilled cocktail glass, add any necessary garnish and serve. Shaken: Place crushed ice in the shaker, add the required ingredients, put on the kid and shake briskly for from 5 to 15 movements, according to the number of ingredients used and their density. The shorter the shaking time, the better the cocktail thereby causing a loss of freshness; the shaker should not be too full as this prevents proper mixing. There is a third method of making a cocktail which is the bar mixer machine or blender. The use of items such as banana or coconut in a cocktail requires that it be mixed for a short time at high speed so as to puree it. For example, Pina Colada should have the consistency of a sorbet and the best way to obtain this is by using a blending machine.

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