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.