Health service: Courses of barmen. A lesson 28 last

Cafe "Мисто" - Kharkov in чт, 20/09/2007 - 09:48

is published Barman Max,

Cocktails from кампари, it is tasty!

1. Cocktail Рози - Rosie's

10мл orange liquor, 40мл кампари, 80мл juice of grapefruits, champagne, 1 circle of an orange.

Orange liquor, кампари and juice of grapefruits together with ice stir up in a shaker and filter in a glass for лонгдринка. Add champagne. An orange circle string on glass edge.

2. "Camp Grenada" - Camp Grenada

40мл fault "Кампари", 13мл liquor "Гернадин", 50мл грейпфрутового juice, 25мл pineapple juice, 75мл cold "7UP"

To stir up and filter in the glass filled with ice, to add "7UP". An ornament: fruit on a season.

3. "Тарантелла" - Tarantella

15мл vodka, 15мл liquor of Curacao Трипл Сек, 15мл liquor Кампари, dry champagne, 1 slice of pineapple, 1 cherry for cocktails

All components, except champagne, together with ice mix in a glass for preliminary mixing and filter in a glass-saucer for champagne and add champagne. A pineapple slice string on edge of a wine glass and attach to it вишенку on шпажке.

4. "Light Patches of light" - Spotlight

30мл cherry brandy, 10мл liquor Кампари, 10мл Vermouth dry, 10мл gin, champagne, 1 circle of a lemon

All components, except champagne, together with ice stir up in a shaker and filter in a glass. Add champagne. On glass edge string a lemon circle.

5. "Pro" - Profi

30мл кампари, 30мл Vermouth dry, 40мл orange juice, 100мл champagne, 1 circle of an orange

Кампари, Vermouth, orange juice together with ice stir up in a shaker and filter in a glass. Add champagne. With an orange circle decorate glass edge.

6. "Ejch-Es-Vi" - HSV

40мл кампари, dry champagne, 1 slice of an orange dried peel

Кампари pour in a glass for champagne and add champagne. A slice of an orange dried peel lower in a cocktail.

7. "Dee-BI th" - DBU

20мл кампари, 20мл liquor Куантро, 20мл grapefruit juice, dry champagne

All components, except champagne, together with ice stir up in a shaker and filter in a glass. Add champagne.

8. "Роземие" - Rosemie

40мл кампари, 80мл juice of grapefruits, champagne, 1 circle of an orange

Кампари and juice of grapefruits mix in a glass for лонгдринка with ice cubes. Add champagne. In a cocktail lower an orange circle.

9. "Kampari-vodka" - Campari Wodka

40мл vodka, 40мл "Кампари Биттер"

To mix in a bar glass "Кампари", vodka and ice cubes. Having filtered to pour in the preliminary well cooled wide wine-glass.

10. "The kampari-sherry with tonic" - Campari-Sherry-Tonic

20мл "Кампари Биттер", 10мл a dry sherry, 30мл tonic

Components for a cocktail together with several cubes of ice to place in a bar glass. Quickly and vigorously to mix a bar spoon. A drink to filter in filled with ice cubes ликерную a wine-glass.

11. "Шейкерато" - Shakerato

50мл кампари, 1,5мл a lemon juice, 1 slice of a lemon dried peel

All components together with ice stir up in a shaker and filter in a glass for cocktails. A cocktail сбрызните a slice of a lemon dried peel also lower it in a glass.

12. "Кампари with white wine" - White Campari

20мл "Кампари Биттер", 50мл white dry wine

"Кампари" and well cooled white wine to pour in a wide wine-glass for cocktails. A stick for stirring quickly to mix and at once a tax.

13. "Kampari-cocktail" - Campari Cocktail

20мл "Кампари", 20мл gin, 20мл pink Vermouth, 1 slice of an orange

To put some cubes of ice in a shaker and to add all components. It is good to shake up, filter and pour a drink in the cooled wine-glass for cocktails. An orange slice to pierce шпажкой for cocktails and to decorate a wine-glass.

14. "Кабальеро" - Caballero

20мл кампари, 30мл banana liquor

All components together with ice mix in a glass for preliminary mixing and filter in a glass for cocktails.

15. "The bitter coco" - Kokosnuss Bitter

20мл кампари, 20мл vodka, 40мл orange juice, 10мл a syrup the Cream де the Cocoon, 1 circle of an orange

All components together with ice stir up in a shaker and filter in a glass "toggle-switch". An orange circle string on glass edge.

16. "Delightful кампари" - Fancy Campari

40мл кампари, 20мл vodka, 1мл ангостуры All components together with ice mix in a glass for preliminary mixing and filter in a glass for cocktails.

17. "Silver кампари" - Silver Campari

20мл кампари, 20мл gin, 10мл a sugar syrup, 30мл a lemon juice, dry champagne, 1 slice of a lemon dried peel

All components, except champagne, together with ice stir up in a shaker both filter in a wine glass and add champagne. A cocktail сбрызните a slice of a lemon dried peel.

18. "Fernando" - Fernando

The aperitif recipe

is known still 20мл кампари, 30мл banana liquor, 10мл green liquor Эскориал

All components together with ice stir up in a shaker and filter in a glass for cocktails.

19. "Кампари with a lemon" - Campari Lemon

50мл кампари, Bitter lemon

Кампари pour in a glass for лонгдринка with ice cubes. Add биттером and slightly mix.

20. "Кампари with tonic" - Campari Tonic

40мл кампари, Tonic water, a lemon quarter

Кампари pour in a glass for лонгдринка with ice cubes. Add tonic. In a cocktail lower a lemon quarter. A cocktail submit with a stick for stirring.

21. "Кампари with an orange" - Campari Orange

40мл кампари, orange juice, half of circle of an orange

All components pour in a glass for лонгдринка with ice. In a glass lower half of circle of an orange. A cocktail submit with svizl-stikom.

22. "Кампор" - Campor

40мл кампари, 0,5мл Orange-Bitter, 0,5мл a lemon juice, orange juice, 1 circle of an orange

Кампари, биттер and a lemon juice mix in a glass for лонгдринка with ice cubes. Add orange juice and slightly mix. An orange circle string on glass edge.

23. "Кампари with soda" - Campari Soda

50мл кампари, half of circle of a lemon, soda

In a glass for лонгдринка with ice cubes pour кампари and lower half of circle of a lemon. Add soda with slightly mix. A cocktail submit with a stick for stirring.

24. "Априкамп" - Apricamp

30мл кампари, 30мл liquor Apricot Brandy, orange juice, 1 slice of an orange dried peel

Кампари and liquor together with ice mix in a glass for preliminary mixing and filter in a round glass. Add orange juice and once again mix. In a cocktail lower a slice of an orange dried peel.

25. "Long Jane" - Long Jean

20мл кампари, 10мл liquor Gran-marni, orange juice, 1 circle of an orange, 1 circle of a lemon

Кампари and gran-marni pour in a glass "toggle-switch" with ice cubes. Add orange juice and well mix. On glass edge string lemon and orange mugs.

26. "The red lightning" - Red Lightning

40мл liquor Amaro Sicillino, 20мл кампари, a soda, 1 spiral of a lemon dried peel, 1 cherry for cocktails

Амаро and кампари mix in a glass for лонгдринка with an ice considerable quantity. Add soda and slightly mix. On glass edge hang a spiral of a lemon dried peel. Вишенку string on glass edge.

27. "American"

1 part Кампари 1 part of red Vermouth ice

To put ice in a glass and from above to pour кампари and Vermouth. Slightly to add soda and to submit with a garland from a citron dried peel.

28. "Not today, Джозефина"

To put in a jug of 4-6 cubes of ice. To pour in 1 part Mandarine Napoleon, 1 part Кампари and 1 part бранди and to mix. To pour in the cooled glass for champagne and to fill in with the cooled champagne.

29. "Tampico" - Tampiko

Cок lemon - 3/10, Кампари - 4/10, liquor Куантро - 3/10, tonic to taste

In a glass filled with ice to pour a lemon juice, Кампари and Куантро, to mix, add tonic, to decorate.

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It is published Lena, Stavropol, 3 years in пн, 24/09/2007 - 12:17

work as the barman

The idle time in the world чизкейк, этро my firm recipe, I give you!

(Simply does not mean tastelessly!)

800 гр a type cream cheese филадельфия

4 fibers

1 cup (250мл) sugar

1 ч. L. Vanilla

Type cookies грахам кракерсов

At first to shake up cheese in itself, separately to shake up fibers, there will be no yet "peaks", меееедлено to add sugar. To mix cheese and vanilla well and it is final fibers. On a bottom of the form oiled to strew cookies crumbled, such толстеньким (but not too!) a layer, slightly to trample down, from above to pour out our cheese weight. To bake in preliminary разогретой to an oven (350Ф-160Ц) 25 minutes. To leave in духивке before full cooling. Потом in a refrigerator of a watch on 5 100 %, and it is better for the night. Before giving to water a pie with cherry, crimson, strawberry jam. Or шеколадом.... And it is possible to lay out fresh fruit. And it is possible and it is simple so!

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Cafe "Marquis", barman Svjatoslav, Камышин in вт, 25/09/2007 - 10:14

is published

Eclairs are is tasty. This confectionery product, вирменное in our cafe

1. Products: 150 гр. Torments, 1 item of water, 100 гр. Plums. Oils (or margarine), 3 eggs, a salt pinch.

We prepare: an oven to heat up to 180 degrees. Oil, salt and water to mix in сотейнике and to finish to boiling, to remove from fire. To add a flour, quickly kneading, to leave to be cooled for 2-3 minutes. On one to add eggs and it is very good вымешать. The dough will turn out smooth and shining. Противень to lay a paper, to oil. To lay out the dough in the form of balls on distance of 2-3 sm from each other. To bake 20-25 minutes, not opening an oven then to reduce temperature to 160 degrees and to leave in an oven for 15 minutes. To take out and cool.

As a stuffing it is possible to use salads, for example оливье.

2. Eclairs with orange jelly. Products: 200 гр. Torments, 1 ч. л. A baking powder, 0,5 ч. л. Salts, 100 гр. Plums. Oils, 6 eggs, 1 orange, 5 spoons of dense sour cream, 3 items of l. Sugar, 1 ч. л. Gelatin.

We prepare:

1. A flour to sift. In a deep pan to pour 1 item of water, to finish to boiling. Plums. Oil and salt to add in boiling water. To pour gradually a flour, continuously stirring weight that there were no lumps, to uniformity of weight. To remove the dough from fire, to cool a little and on one to hammer eggs. To add a baking powder, carefully вымешать. Противень to oil, присыпать a flour, an oven to heat up to 200 degrees. To lay out the dough on противень (in the form of balls), leaving backlashes on 3-4 see to Bake 10 minutes, then, not opening an oven to increase temperature to 220 degrees and to bake even 15 minutes. Ready rolls to pierce a toothpick to exhaust. To cool.

2. To knead orange pulp with sugar. Gelatin to presoak in 3 spoons of warm water, to allow to bulk up. To mix with orange weight. Sour cream to stir with sugar. To make an incision at each eclair a top, but not to cut off, and to leave "lid". Inside to lay out at first orange jelly, then the swept away cream. To clean in a refrigerator on an hour.

Comments: is better at me eclairs when a flour all at once I pour into water turn out; it is necessary to "make" the dough, i. e. 2-3 minutes, continuously stirring slowly, to cook it in сотейнике. Only then to remove from fire, it is a little to cool and hammer eggs. Well промешанное the dough with яйцом – the keystone to success From stuffings most of all is pleasant a custard dairy.

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It is published Maria, the Eagle in ср, 26/09/2007 - 10:10

The Stuffed quince - a fine dessert for a bar!

It is necessary:

Quince, cherry, sugar, flaky pastry, starch, dried mint, lemon, ginger (to taste). The dough to defreeze, a cherry to fall asleep sugar [and the ginger rubbed on a small grater (to taste) the Quince to cut half-and-half, a spoon to take out a part of pulp with seeds. On strong fire to heat up a frying pan, to fill sugar. When sugar will begin плавиться, quickly to mix it and to pour in boiled water. In turned out syrup to lower половинки a quince, to finish to boiling, to reduce fire, to cover and cook a comment of 30 mines to softness of a quince.

In the middle of preparation to turn a quince and to add some segments of a lemon

When the quince becomes soft, to pull out it and in a syrup to pour in a few juice from a cherry, juice of a lemon and is a little mint (it is possible dried).Прокипятить and to filter a syrup. Starch (kol-in depends on desirable degree of density of sauce About as) to dissolve with cold boiled water to pour in in a hot syrup and once again to finish a mix to boiling - sauce is ready!

The defrozen dough to cut on squares, it is a little to unroll, in the middle to put половинку a quince, in deepening to lay out some berries of a cherry and to fasten test edges that it has turned out "лодочка".

To bake to readiness of the test in нагретой to an oven at t 200* About Ready cakes to cool. At giving plentifully to sauce, that the dough as follows has become impregnated

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It is published the Head cook Moscow in ср, 26/09/2007 - 13:53

Secrets about cream

Who has told, what cream cannot be tinted? Some drops of dye of different colours – and your pie to turn to a picture! For example, on white and yellow camomiles were gently-green field scattered, or on сливковому to the sea the ship from cookies with sails from mastic has floated.

Still a variant – to add in cream it is a little cocoa. We construct a pie in the form of mountain, we cover with cream by a principle "tjap-mistake". From above we put the dilapidated lock from biscuit scraps, and some the cracked steps. Last stroke – densely we strew a pie a cocoa powder. Let the lock will be mysterious and мрачноватым.

Cream are very whimsical in work, therefore it is necessary to know some rules.

Cream should be very cold (not less than a day in a refrigerator)

The bowl and nimbus too should be cooled, it is possible to put simply them on ice

On 200 г cream to add 1 item a spoon of powdered sugar and 1 ч. ложку starch (it is better, certainly to use a special fixer for cream, it already sometimes appears in our shops)

To shake up slowly, gradually increasing speed

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It is published Arthur Belorechensk in пт, 28/09/2007 - 16:13

We Will recollect about own health and we will talk about tasting of poisons. To be exact how to distinguish them in vodka and beer. And in the end we will talk also about milk. That roughly pasted, faded label on colours on a bottle, rough traces of glue from an underside of a label and turbidity of a liquid, an essence is the factors clearly specifying on "паленость", we will not speak. It, that is called, intuitively clearly. And check "by and large" is necessary to us.

So, at first about vodka. A secret the first, we name its fusel, will demand from us certain chemical courage. The matter is that in vodka, soon and carelessly prepared, badly cleared, the significant amount of very harmful fusel oil which presence is easily found out by next simple way contains, as is known. To suspicious vodka flow equal quantity on volume of sulfuric acid (it is not necessary to dilute all bottle, suddenly vodka present...). If the mix turns black, vodka means abounds with fusel oil. The use of such vodka is hazardous to health.

The second cunning will be called as acid (no, in vodka do not add ЛСД. If vodka paints a dark blue litmus piece of paper in red colour it specifies or in an impurity of the sulfuric acid added on purpose to inform to weak vodka spumescence? Quality of suitable vodka, or on presence of the acetic acid ordinary formed at bad укупорке of ware and storage of vodka in a warm place. In high quality vodka the dark blue litmus piece of paper should not redden, as do not redden from the dosed out consumption of a qualitative drink of its person consuming.

Now about beer. Sometimes to beer, for giving to it bitterness, add пикриновую acid what is extremely unhealthy? Circumstance to which, however, brewers less all pays attention.

Here a simple and true way for this purpose what without effort to define presence at beer of the named acid. We take a small piece of pure, absolutely white woollen matter and we boil it in beer within ten minutes then it is taken out and it is properly rinsed in water. If the piece is painted thus in yellow, canary colour, beer means contains пикриновую acid and besides? That большее quantity, than more brightly colouring. In spite of the fact that the way this very simple, it at the same time is sensitive before, that by means of it presence of the most insignificant, most minimum dose of aforementioned acid is easily and precisely found out in beer. And this last circumstance for us is very important, for пикриновая acid? Dangerous and very unhealthy poison.

Well, and at last, pair of words about definition "палености" milk. Milk, as is known, at times mercilessly dilute. And here how to define how much seriously to us take for a ride, in each concrete case, we and will tell.

To test milk for the validity it is possible following not in the artful way. In a test tube or in a pure bottle it is poured on one part of the milk, two parts 90 "spirit and we shake up a mix within 30 seconds then immediately we pour out a small amount of the shaken up liquid on the glass saucer put on a dark background. And attentively we peer. If milk is not diluted by water after 5-7 seconds, sometimes even earlier, in the liquid which have been poured out on a saucer, there will be flakes (allocated of spirit whey casein). If flakes appear after much больший a time interval, milk means is diluted by water, besides to those in большем quantity, than it is required to time for occurrence of flakes more.

For example, at разбавлении 20 % (on volume) waters flakes appear later 30 seconds, at 40 %? Later 20-30 minutes, and at 50 % in expectation of flakes it is necessary to arrive within already 40 and more minutes.

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It is published Аленка. The TECHNICAL TRAINING COLLEGE №52, Novorossisk in вт, 02/10/2007 - 11:07

These nice courses and a good advice so help me to study. After all I study in the TECHNICAL TRAINING COLLEGE and there will be a barman. But our lectures not so are rich. And I know better others, after all I study at the Charm. Thanks! I kiss you!!!!!

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It is published Стефания, Moscow in вт, 02/10/2007 - 15:36

I work at Japanese restaurant "Oriental cherry", my councils:

In the Japanese laying the beauty of empty space is highly appreciated. Сервировочные and порционные plates are never filled to edges, entertainments are displayed freely. It is not less important at laying beauty of contrast. Colour of a plate should shade food, and the round food moves on square dishes and on the contrary. The broth can be decorated"by the big fish eye which urged to underline rotundity of a bowl. Principles of the Japanese laying are illustrated well by a giving manner on a table of a usual berry for Europeans – strawberries. The thin smell, not clear taste, the deep sated colour and angular forms of a strawberry have fascinated the Japanese who for the first time have faced this berry only in XIX century. A strawberry in Japan it is accepted to finish meals at the most prestigious and expensive restaurants. To each visitor the square plateau on which one lays only клубничина moves.

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It is published Anna Fedorovna, the Ryazan area in ср, 03/10/2007 - 12:47

«Медовуха - a legendary drink of Ancient Russia»

I think, many now open cafe in national style. We will imagine Russian cafe, and here it will be pertinent a tax медовуху. Медовуха - the unique and traditionally Russian national drink possessing as experts assure, the whole bouquet of unexpected properties. We study to do it.

МЕДОВУХА

15 kg of honey, 16 kg сахаpа, виннокаменной acids mix 6 kg with 60 литpами wine сyсла and give пеpебpодить.

HONEY КЛЮКВЕHHЫЙ

1 kg of honey to fill in 2,5 литpа waters, пpокипятить, to remove пенy, to cool. To pour in in кадкy or бyтыль, to add 1 литp cranberry juice, 5 гp пpянностей - коpицy, гвоздикy, 100 гp дpожжей and to put for бpожения for 2 days. Then бyтыль or кадкy закpыть, выдеpжать nearby тpех weeks on a cold, pазлить in бyтылки and it is dense закyпоpить.

HONEY ПРЯHЫЙ

Almost everything as in пpедыдyщем pецепте, only, соответствено, without juice, пpяностей it is more, and выдеpжать in heat of only 12 hours.

HАПИТОК HONEY

250 гp honey pаствоpить in 1 литpе гоpячей waters to cool гpадyсов to 25, to add 5 гpамм дpожжей and juice from половинки a lemon. Полyченнyю a mix to put in heat on полсyток, пpоцедить, to pour out in бyтылкy or потpеблять

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The Sea of fish, beer mountain "in ср, 03/10/2007 - 13:06

is published Igor, бермен cafe"

I heard many councils about what mentality should be had to become the excellent barman. They were difficult enough and basically psychology of the person concerned. In my opinion, all is much easier: so, if you do not have any interest to manufacture and laying of drinks, and also if you do not like to submit drinks, to welcome clients and you at all very much like to communicate with people and still, besides, do not take out to stand for 8 hours on end I precisely say, that a trade of the barman - not for you. Otherwise, showing constant diligence in work, accuracy in details and following councils of this book, you will be typed an operational experience in a bar, and before you doors of this trade will open, and you will not regret about the choice. The barman is the person maintaining a bar, according to rules and institution atmosphere. He welcomes, informs, gives advice to the clients, accepts and executes their orders.

He watches stocks of drinks, solves questions of purchase of products and the equipment, and also its maintenance in working order. Besides, the barman supervises cash operations and, at last, participates in drawing up of a card of a bar.

Actually work of the barman is much wider, as it includes still set of various cares, such as an arrangement on regiments of bottles and accessories, strict measurement налитков »the control over appearance of the subordinates and over cleanliness of the equipment. The barman checks ware stocks, watches opening and premise closing, spends inventory and many other things. But actually the sphere of work of the barman varies very strongly from one bar to another and depends more often on trust degree to it of its director.

The barman should know well rules of giving of drinks and the reference with bar accessories and tools. It is necessary for it to own perfectly all classical cocktails, their proportions and variants, and also firm cocktails of an institution. For its work the knowledge of drinks is required, it will allow the barman to play the important role at purchases, meetings with suppliers, and also at drawing up of a card of a bar.

Good health is necessary for the barman, it should be able to work quickly, without errors and it is always polite to address with clients. The barman should be the fair and obligatory person. He cannot drink alcohol drops in an operating time, but nevertheless it is necessary for it to know taste of drinks offered it and to be capable to make a correct choice, in case of the unusual order.

The barman is obliged to carry always pure faultless clothes and the polished footwear. In its pockets should not lay a lot of prophetic, deforming them. The barman should hold the hands in a full order, to be just shaved and if it uses cologne rather. The barman should not put on many ornaments.

It is necessary for barman to possess faultless manners and to observe etiquette rules:

Not to stir with the employees;

To be able to listen to the clients and to support with them conversation, but always to observe a distance;

To be capable to reduce an alcohol dose to the got drunk client and to refuse the order drunk which can be dangerous;

To respect confidentiality of the clients;

To leave position in inconvenient situations;

To be initiative and meticulous in details (change of ashtrays, fire offer to the clients, constant cleaning of a workplace etc.).

All these qualities are necessary for the barman that, not losing honour and advantage to manage to provide profitability to a bar and pleasure to the client.

The scheme of process of execution of the order

Arrival of the client

Manner keep

The direct bearing, the lifted head – a sign of the class barman, to it not to the person obsequiousness before the client

Sight

Imagine, are how much humiliating for клиетна attempt to attract attention of the barman. The sight is very important for the client, he lets to it know, that its arrival is noticed, and he can easy wait for service.

Greeting of the client

The climate of the power of attorney is constructed

The order

It is necessary to take the order from the client, always being before it

What will you drink?

Ability to listen

It is necessary to listen to the client, not interrupting it.

The information

To give to the client a bar card follows that party that he could read it at once. It is very important to give ability to the client necessary data on drinks.

Ability to sell

The barman is a seller, the order quite often depends on its ability the client of a drink, profitable for a bar.

What would you tell about? Whether … If you want … I to you I will advise … you wish to try our firm cocktail?

To repeat the order of the client

It is the necessary reception, helping to reduce risk of occurrence of an error. Calms the client.

To prepare and a tax

Always opposite to the client. IMPORTANT! It is impossible to clean an empty glass while the client has not received the following drink or has not left a bar. On that is two reasons: the client will feel it awkward in the opinion of others as if it is not going to do the order at all; or the impression is made, that in a bar there is no ware

The account

Moves счеттолько at the desire of the client. It it is necessary quickly and without vanity to prepare and there and then расчитаться. Not забудте, that it not the most pleasant moment for the client. On it can sometimes depend it will return to you or not.

Farewell to the client

At farewell as well as at a greeting, it is necessary to look the client in the face.

Key rule – the happy client will result four others, and dissatisfied are ten clients who to you never will come.

Problem situation

You can try very much in your work, but problems more or less difficult are inevitable. The client is not always right, but its requirements is always a problem sign. In it cases to you should to let be know to the client, that its problem is accepted and will be solved.

Problem

cоблюдайте the calmness, a smile is the most good weapon. The dissatisfied client should to suggest sit down. Difficultly strongly нервнечать and to sit simultaneously.

Learn, in what the arisen problem consists. Whether I can help you? What happens? Remain neutral and assured. Manage, not being humiliated, will apologise before the client do not cast to fault on other people.

Offer a real way out.

It is necessary to finish this conversation pleasantly. We have perfectly understood each other. I hope, once again we will meet here.

Think of this problem. It should become a source of progress for your bar.

Bar accessories and tools

For giving of cocktails as well as for ordinary work behind a bar, certain accessories and tools are necessary. Here the list of those from them which each bar should have to manage to answer taste of any client:

Knife «for сомелье» with a corkscrew and открывалкой for bottles;

The chopping board, small knife with a short edge for are sharp fruit;

The bar spoon for mixing, more often it is used by an underside;

Tub for ice storage (ice bucket);

Shaker. The first variant - the prestigious and elegant metal shaker consisting of three parts - vases, the filter and a cover. Its lack is too big теплоотдача, accelerating таянье ice and cooling hands. The second variant is «Boston a shaker» from two elements-metal and glass. It finds the increasing and большее application in Europe that speaks slower thawing of ice in such shaker, and it allows to shake up a cocktail longer. A lack of such shaker of its fragility;

Nippers for ice;

Bar strainer;

Glass for mixing though instead of it it is possible to use the bottom part of a shaker;

Scoop for ice;

Lemon juice wringer;

Funnel;

Heat-resistant glass jug;

Bucket for champagne;

Nippers for champagne opening;

дозаторы - 2, 4, 6, 8 сантилитров;

стоппер, a stopper for закупоривания an open bottle of champagne;

Mill for ice crushing;

декантер (decanter) for wine and порто;

Tray;

Mixer (blender);

The candle used at декантировании;

Grater for a nutmeg.

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It is published Alexander Alekseevich, the Voronezh area in сб, 06/10/2007 - 12:01

Councils of the Charm and many читателй, barmen have helped me to open business, to promote. If the tax does not knock down we will prosper! There was money for starting business, but there were no compoundings. And now I and the wife at a steering wheel, the daughter the bookkeeper. Thanks all!!!

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It is published the Seductive barman, Moscow in пт, 12/10/2007 - 14:35

Lovely ladies the way to серцу men lays through a stomach. Do not do its too thorny!

The Vegetable drink "an erotic dream"

Radish the grated 1 item of l

Carrots the crude 1 item of l

Nettle the dry 1 item of l

Milk 1 glass

Honey 1 ч. L

Water 4 glasses

Vegetables mix with a nettle, fill in with boiling water and at once put on fire. Lead up to boiling, remove from fire and 10 minutes Broth insist merge, and a dense part use for preparation of flat cakes. Broth mix with warm milk, season with honey and drink slowly, enjoying.

The Drink "raising".

Currant (dry leaves) 1 ч. L

Camomile the chemist's 1 item of l

Radish black grated 1 ч. L

Apple 1 шт

Dandelion medicinal (dry leaves) 1 ч. L

Honey 1 items of l

Water of 3 litres

All components to mix, fill in with boiled water, to finish to boiling, to insist in a current of 1 hour. Broth to merge and drink within day.

The Drink "sexual".

Raspberry (dry leaves) 1 ч. L

Cognac 2 items of l

Calendula (dry leaves) 1 ч. L

Caraway seeds

Dogrose (dry цветки) 1 ч. L

Water 3 glasses

In boiling water add a mix of all grasses, caraway seeds, lead up to boiling and at once remove. 30 minutes Broth insist merge, add cognac and warm, submit to a table. The thick which have remained after plum, the steamed out leaves, flowers, caraway seeds pass through a meat grinder, mix with equal quantity of honey and submit on a table instead of jam.

The Chinese erotic recipe.

Walnuts 50 г

Onions-rezanets

раст. Oil

Walnuts roast in раст. Oil, separately roast in раст. Oil onions-rezanets, leading up it almost to readiness, salt and submit on a table.

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It is published Warm water in пт, 12/10/2007 - 15:18

Щербет from тархуна, either mints, or balms

3 items of a spoon of the crushed leaves тархуна, mints or balms (I took 2 spoons тархуна and 1 spoon of mint)

3 glasses of water

1 glass of sugar

Juice of half of lemon

Тархун, mint or a balm to fill in with boiled water, to allow to be insisted, filter, add sugar, juice of a lemon and to cool.

Bon appetit!

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It is published SvetaS in пн, 15/10/2007 - 17:32

House a forfeit.

Beret of carrots of 1 kg and 4-5 oranges. All it scroll on a meat grinder add in the received weight of water of 1,5-2 l, allow to boil minutes five and leave to cool down. In the meantime boil 7-10 l of water, add there sugar to taste and lemon acid (or a lemon juice) besides to taste and pour out there the juice wrung out through a gauze of preparation морковь+апельсин. Cool and enjoy a natural drink very reminding to a forfeit (only without gas)

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It is published Oleg, the barman-waiter of restaurant Warsaw in вт, 16/10/2007 - 18:32

Banquets can be spent as the house, and at restaurant. If you have decided to take advantage of services of the last all your cares will be incurred by waiters and headwaiters. Well, and in the event that you have risked to spend a house banquet, you should familiarise with some recommendations about laying of a banquet table.

For each of invited to a banquet on a table the table service plate, on it a snackbar, and to the left of it - so-called пирожковая or a plate for bread is put. To the right of each service plate the spoon and a knife (the sharp party of an edge towards a plate), at the left - a plug settles down. Spoons and plugs should lay the convex party from top to bottom. If possibilities allow, it is good to put one small saltcellar near each device. The napkins combined in the form of a usual triangle or it is more elegant in the form of a flower, put on plate snackbars.

On a celebratory banquet on a table, as a rule, there is big enough variety of alcoholic drinks. Therefore near each device it is desirable to put a small wine-glass for vodka, a wine-glass for wine, a wine glass for champagne, a high glass for mineral water or fruit juice.

Very elegantly also natural flowers are festively looked on the table covered for a banquet. It is necessary to put them in low vases and to place in several places on an average line of a table, only so that they did not prevent sitting to use behind a table dishes and to communicate among themselves.

At the big number of visitors present on a banquet it is accepted to carry hot dishes. And it is necessary to know and observe a following rule: the food which has been already spread out to plates, moves to the visitor on the right side; the food offered on a dish, moves, on the contrary, at the left and the visitor should put itself it to itself on a plate.

Here an approximate set of ware which can be necessary for laying of a banquet table: plates deep, plates small, plates snackbars, plates пирожковые, herring dishes, салатники, соусники, a dish oval, a dish round, a support for bread, pepperboxes, saltcellars, sockets under mustard, a decanter for water, a decanter for fruit juice, a decanter for vodka, wine-glasses for vodka, wine-glasses for wine, wine glasses, glasses for champagne, knifes, plugs table and dessert.

Banquet-buffet table will organise usually when during limited enough time it is necessary to receive a considerable quantity of visitors.

Tables for a banquet establish so that visitors could move freely on a banquet hall. At walls or on hall corners small little tables on which there are ashtrays settle down and cigarettes lay.

On a banquet-buffet table the free choice of dishes and the drinks placed on фуршетных tables is given to visitors. The menu basically consists of the various snack which assortment is much wider, than the menu of other banquets. Sometimes in the banquet-buffet table menu include also hot meat dishes which submit on a table, preliminary having cut their small slices. All other snack also offer in the small portions that it was convenient to eat them standing, by means of one plug, without a knife.

Visitors standing and communicating among themselves eat and drink, and also can leave from a banquet at any time, not waiting its terminations.

Banquet-cocktail arrange, as a rule, at service of participants of various international conferences, meetings, symposiums. On a banquet-cocktail it is possible to receive enough considerable quantity of visitors and in rather small premise.

The business banquet-cocktail on time is calculated approximately on an hour, it will usually organise in breaks of meetings or the congresses.

The banquet-cocktail for the purpose of rest lasts about two hours and is spent, as a rule, after the termination of conferences, sometimes - on fresh air.

The banquet-cocktail menu consists from cold (sandwiches-canapes with caviar, a ham, sausage, cheese; tartlets with paste, salad and others) and hot snack (sausage, ljulja-kebab, fish in the test, shish kebab slices and so on).

For a dessert ice-cream, jelly, fruit is offered.

From hot drinks offer coffee, tea; from cold - various juice, mineral and fruit waters, cocktails.

The banquet-tea is calculated approximately at two o'clock, spent in second half of day.

For the banquet-tea organisation in the hall centre put a round table and chairs. Along walls place sofas and armchairs, and between them - the small little tables covered with elegant cloths on which cigarettes and matches lay, there are ashtrays.

The banquet-tea menu considerably differs from the menu of other banquets and basically consists of confectionery products - cookies, cakes, pies, chocolates, jam, honey, and also fruit. Into the menu can enter one or two sweet dishes - jelly, ice-cream or mousse.

On the covered colour cloth a tea table, opposite to each place of the visitor, put a tea service, a dessert plate, on the right and to the left of it - dessert knifes and plugs, and at presence in the menu of fruit - the fruit device on a dessert plate before which sometimes in especially solemn occasions, put glasses for champagne. Wine glasses a tea table do not serve, as to a banquet neither mineral, nor fruit water to submit it is not accepted.

For half an hour prior to the beginning of a banquet on a table place sweet dishes and a various batch. The sweet pie or a pie cut in advance on порционные pieces. To all sweet dishes special devices for раскладывания - shovels, plugs and nippers should be by all means submitted.

Sockets for jam put piles at each vase with jam, honey or jam.

"Buffet" is a reception, characteristic for hotels and hotels. It is used by travel companies at the organisation of every possible trips. Usually, coming on "buffet", you pay the fixed sum which does not depend on that, as in what quantities you will eat. Only water, juice and alcoholic drinks at additional expense move.

In a restaurant premise on separate tables various cold snack, hot dishes, desserts and fruit are exposed. On each of these tables the pile of pure plates which you and use at self-service is prepared.

Having filled a plate the dishes which have liked you, you sit down a separate little table and easy accept food. If you had a desire "to receive the additive" it is necessary to know some rules of etiquette observed on buffets: with a dirty plate behind the additive do not go! The used ware remains on a table and while you serve yourselves, it is cleaned by the waiter.

If you wish to drink something (not very well - alcoholic or not), you should address to the waiter who will offer a wine list and the list of soft drinks, and then will execute the order.

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It is published Svetlana Anatolevna. The cook with the 20-year-old experience from Бологое in ср, 17/10/2007 - 09:59

Fruit vinegar.

Sour grades of grapes, apples, wild pears or терен, a gooseberry, порички both other fruit and berries if only they were not rotten are for this purpose suitable. To wash them it is not necessary, because on a skin disputes of various barmy mushrooms which accelerate a fermentation remain.

So, in one litre of water it is necessary to dissolve 4-5 items of spoons with top of sugar and to fill in with this solution of raw materials of 1,5 kg, to fasten a vessel in which it is planned to prepare vinegar, a gauze and to put in a warm place for a fermentation. In summertime a vessel, and is better for this purpose the large bottle will approach, put on the window shined with the sun.

After a fermentation when vinegar will brighten up and will enough turn sour, it should be filtered through a dense cloth or some layers of a gauze. If it is shaken up and becomes muddy, it is necessary to leave it until completely will not settle a deposit. In due course vinegar needs to be decanted, is better by means of a rubber tube, to pour on bottles, to cork and keep in a cool place. Thus during our economically heavy time if not to be lazy, by own strength it is possible to prepare tasty vinegar from various fruit and berries.

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It is published Vadim from Ufa in пн, 22/10/2007 - 15:26

And here a cocktail "Tear of the member of the Komsomol" (a winter variant):

- On cold, from a frost, a metal breakage a thin stream pour cologne or another спиртосодержащую a liquid. While the liquid flows down on cold metal containing in it

Not spirit components freeze to iron, and spirit flows down in the ware substituted under a breakage!

Here it - tear - a fruit of sharpness and collective reason of the people! Ur, companions!!!

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It is published Barman Alexey from Nikolaev in вт, 30/10/2007 - 16:52

I Can присоветовать a cheese plate for a buffet table, a romantic supper

1) It is necessary to take cheeses:

2-3 kinds of firm cheese

+ 1-2 kinds very much твердогно cheese

+ 2-3 kinds плесневых cheeses if love

+ 1-2 kinds of soft cheeses like горгонцолы or mozzarellas)

2) to Add vegetables (tomatoes, cucumbers, the Bulgarian pepper slices)

3) to Add greens (salad leaves, parsley)

4) it is obligatory to take a minimum of 2 bottles good (rather good!) dry (!) wine

5) Well to add and fruit

On one wooden (the pure!) досточку the big diameter to lay out slices on 60-100 г (not to cut!) firm cheeses (Russian, эмменталь, Dutch, гауда, чеддер or other), nearby to put a special knife. Everyone to itself(himself) cuts off a slice and fingers (or спецальной a fork, well, or a toothpick) drags slices.

On the second big wooden board put плесневые cheeses (till 50-70 г everyone): бри, a Roquefort cheese, камамбер. To ниж the knife in a kind топорика is necessary. Forks or toothpicks are obligatory! On separate the first small досточку to put parmesan or грАна пАдано. To it the knife is necessary strong, каплевидной forms, as cheese very firm. On the second small досточку put soft cheeses – a mozzarella and-or горгонцолу. To them the knife вроду with what smear oil, with закрыгленным a tip is necessary. On a porcelain plate in the pleasant disorder leaves of salad, a branch of parsley, a tomato segment, slices огруца and long strips of pepper give all the best.

Wines approach well sustained, it is better white: Rhine Рислинг, Траминер, Соав, Шабли, Совиньон the Form, etc.

It is possible to take and something from red dry: Вальполичелло, Bordeaux, Shiraz, Мерло (only the sustained!), avenue

Fault should not be cooled strongly! The bottle to the touch should be hardly cool (approximately 16-18 °С), i. e. it is necessary to put bottles for example, at an open window on an hour-two...

It is necessary to open white wines directly ahead of the use, and red to open better at least for an hour before the use (or to pour out in декантер, and then from it and to spill... What is "декантер" look in гугле!).

Still понадобяться crackers (a cracker "Ніжний" and a cracker "Sandwich-type"). Bread approaches to this business a little, unless, small circles of slightly dried baguette...

By the way, if want even more extremely sensations, make one more plate with fruit: greenish unripe киви circles (to clean and cut in advance!), a greenish melon (without a skin and small slices), pears Japanese (which in our shops are on sale under ялыком "Our Pears", and it is correct "нАси" is a name of a grade; they too should be cleared from сердцевинки, but not of a skin, and to slice) and to steam of branches of white grapes without stones.

Киви are perfectly combined with sharp cheeses like Russian and чеддера. Grapes will approach to бри and камамберу. And pears will perfectly shade taste эмментальского cheese and горгонцолы.

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It is published your Siren, the barman from Kerch in вт, 27/11/2007 - 10:58

Girls, we with the husband somehow went to restaurant "Ностальжи" so there vodka submitted in графинчиках which were вморожены in such ice features (vase). I remember on me it has made impression. There in ice there were the circles of an orange still any фруктики. It was very beautiful. And long all this construction kept. I all waited when it will thaw, but on an hour with superfluous it has sufficed. So it is possible to put safely such on a table. An hour later графинчик "has lagged behind" ice, but we then put it simply in the same most ice feature. I think, that it is necessary to have the big freezer to build in there графинчик, but it is possible to make easier support ice for графинчика, it separately to cool in a freezer and then on a table already to put a decanter in such beautiful vase. The vase ice should stand on a plateau that thawed not on a table.

I learn how to do.

The Ice bowl for salad

I think, much can like idea to eat salad, especially from seafood in an ice bowl.

The basic moments which need to be remembered at manufacturing of ice bowls, consist in the following. Two cups which should be used to be the identical form, and their upper edges if to insert one cup into another, should be at one level.

1. Fill the big cup on 1/3 (one third) with water. Put a smaller cup in water and fix a sticky tape cross-wise. Water will be up to standard now 2/3 (two third) of height of cups.

2. Place decorative elements in an ode between walls of cups. Put in a deep-freezer for the night.

Before putting bowls in a deep-freezer, check up, whether is not present in water of vials of air. Apertures can be formed of them in a consequence.

For giving the bowl of any shade can add juice or food dyes in water. As yoghurt or cottage cheese can be suitable raw materials for manufacturing порционных cups.

3. Arrange one more layer of ornaments between cups and once again cautiously fill in with water. Again place cups in a deep-freezer. When all will freeze, again fill the remained space with water to edges and again put bowls in a deep-freezer.

What to defreeze a design, fill the top bowl with warm water, slightly shift it and pull out. The bottom bowl ship in warm water for thawing, then separate an ice bowl from the glass. Water should be not too hot, that would flow down has not burst. An ice bowl to store in a deep-freezer while it not to be necessary for you.

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It is published Aziz. Ташкент in ср, 12/12/2007 - 10:44

East sweets for the Uzbek restaurant-cafe!

For preparation of sweet dishes in an Uzbek cuisine use fruit, berries and products of their processing, sugar, tea, milk, eggs, fats, nuts, a flour, groats, starch and other products.

БЕХИ ДУЛМА - a quince with a nut stuffing

6 fruits of a quince of average size, 20 walnuts, 1ст. ложка honey or 2ст. ложки granulated sugar.

To choose the ripe and intact quince, to clear of a down and with the help желобкового a knife to remove a core, to wash out and dip into warm water. Walnut kernels to pass through a meat grinder, to connect to honey or granulated sugar, properly to mix. With this stuffing to fill prepared "cups" from a quince and to cook them on pair within 30-35 minutes. On readiness to remove from fire and a tax as sweet to tea.

Dishes also it is applied as medical-dietary at illnesses of kidneys, a gastroenteric path and a jaundice.

ХАЛВАЙТАР - liquid halvah

100г курдючного fat or топленного oils, 1 glass of a flour, 1 glass of granulated sugar, 3 glasses кипяченной waters and on a tip of a knife of vanilla sugar.

In разогретом a copper to kindle fat, to cut small slices to remove шкварки. The heated fat to remove from fire, to cool to a room temperature. Then to pour into it просеяную a flour and to stir so that lumps were formed. This weight to put on slow fire and, constantly stirring slowly, спассеровать to a brown shade. Then to dissolve in boiled water sugar, to connect it to zhiro-flour weight and to cook, constantly stirring slowly, on weak fire to density of sour cream. To enter vanilla, to pour in касы, it is possible to strew sour garnet grains.

Moves to tea with soft flat cakes. It is used both in hot, and in a cold kind.

In national medicine this sweet is recommended at an anaemia and diseases of digestive bodies.

Apples orientally

Apples 300г, lemon acid 0,1г, nuts - 20г, jam - 20г, milk condensed 20г, oil creamy 20г, vanillin - 0,01г.

Apples clear of a thin skin, delete seed nests, cook in the acidified lemon acid to water to readiness and cool.

For a cream shake up a butter, gradually connecting with the condensed milk. Then add vanillin. The prepared apples fill with a stuffing and make out a cream. For stuffing preparation fry nuts and connect to jam.

Halvah кунжутная

On 600г sugar 1 items a flour spoon, 100г almonds, 30г кунжута, 1-2г lemon acid, a spoon of vegetable oil for greasing.

To prepare a dense sugar syrup, to add lemon acid and a flour, the crushed kernel of almonds or a nut, семяна кунжута, it is good to mix, the received weight to put on oiled and strewed кунжутом a tray, having given the desirable form. From above to decorate кунжутом, a nut, almonds. To cool.

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It is published Альжбетта, Kiev in пн, 24/12/2007 - 15:16

What is the Port

In Europe disputes and questions that such port – wine or a spirit for a long time do not abate. Port, or порто, as name it in the world, this Portuguese ликерное wine, which prepare from special grades of the grapes which are grown up in headwaters of the river Douro (in Spain Duero) near to border of Portugal and Spain. Consumed within three years after creation, this wine at the same time can be maintained 40 and even 50 years, getting simply improbable aromatic qualities. Certainly, port is obliged by much to wines of Douro, however without spirit it would be a usual dry fortified wine, rough enough and mediocre enough.

Many national features are connected with use of this drink. Frenchmen, for example, without ceremony apply it as aperitif. Englishmen and founders of a drink Portugueses never begin to drink порто till a dinner, but only during meal and after. In the first century B. C. Greek historian Poliby noticed in the product «the Earth fault», that wines of Douro are extraordinary cheap. In days of the ancient Romans who have won this region, local winemaking so became popular, that emperor Domitian has ordered to cut vineyards by half to make more than agricultural products.

Since 1143 when Portugal became the independent state, wines of Douro are often mentioned in royal decrees. On royal эдикту 1211, for example, is more strict it was forbidden to cut down vineyards as they were the state property. Being great seafarers, Portugueses extended wines of Douro in all colonies of Portugal scattered on a planet, and also in other countries. By XIII century wine by boats transported on the river in the coastal city of Porto, whence it delivered in other countries. To the beginning of XVII century annually in Порто delivered 1200 thousand boxes of wine, and in 1638 German diplomat Christopher Kopke has based campaign for wine transportation. In 1675 party the fault sent to Holland, has been named for the first time by its modern name – порто.

Since XV century Portugal has established strong commercial communications with British. Wines of Douro rich with aromas (called ламего under the name of capital of region) well transferred long transportations and have won popularity in ports of the North Sea. At that time them named wines of seamen. XVII century, much changed in destiny of the Portuguese wines has come. Englishmen have found to themselves the faithful ally in the name of the Portuguese king and have received favourable privileges in trade. In the beginning of XVIII century they have created the trading firms in Vila-Nova-di Guy, nearby to port to Port.

At the same time Frenchmen have entered severe embargo on import of the wines into England. Englishmen in the answer have expelled from kingdom popular during that time бордоские wines in favour of wines of Douro. Thus, there are bases to assert, that in the world port is obliged by the popularity to Englishmen. The idea to add spirit in wine Is considered, that to raise its fortress and to help to sustain long voyages, is a business more of a case, than logic and long experiences and experiments. In XVII century 15 litres бренди on 550-litre to a wine flank that made about 3 % from its volume were usually added. Spirit addition in wine practised not only Portugal, but also in Greece, Roussilon. Curiously that to anybody and in a head did not come to add thought spirit in wines of Bordeaux which travelled not less others. In England the Portuguese wines named «wines from Oporto», «wine - порто», "porto-wine" and, at last, "port".

Officially the name "port" the prime minister of Portugal of marchionesses Sebastjan Zhoze has fixed to these wines де Помбал (1699-1782), the law which has accepted in 1756 regulating manufacture of this drink. The establishment of the state monopoly for sale of wine and the control over the prices were accompanied by strict limitation of volume of production, prohibition to use painting substances, such as the berries of the elder used at that time for giving to wines of sated colour. It was the compulsory measure as growth of popularity of a drink has generated set of fakes and falsifications. In 1761 exact borders of area of manufacture порто have been established.

Unprecedented the then the control over quality of wine has in many respects laid down in a basis of the modern legislation on fault in many countries. Today port industrial production submits to the laws developed by the Portuguese institute of winemaking which supervises area of manufacture of wine and establishes its classification. Only the wines made of grapes grown up around valley of Douro, and sold in Port, can be called порто. The area where port is made, reaches 136 km from Месо Фрио to Барка д’Альва on northeast border with Spain.

Depending on climatic conditions the manufacture territory порто is subdivided into three areas. Western area Louve Корго (Байхе Корго), located at a confluence of the river Korgo of Douro, differs rather small steepness of slopes, presence of rather thick layer of earth, the soft climate caused by affinity of the sea, the deposits exceeding 1000 mm year. This area makes 50 % of all volume of port.

Area Appe Корго (Сима Корго), or the central part, reaches the east from the river Korgo to gorge Kashao де Валейра. In this area around Пинхао where the finest wines are made, a climate optimum for port manufacture. Quantity of rains moderated, winters not too severe, summer solar. The district here mountainous, and the most part of vineyards is located on abrupt slopes. Grapes cultivation is labour-consuming. For some centuries wine-growers have constructed ladders, retaining walls of the slate plates, supporting soil, put and filled the earth for vineyards. Proceeding from Spain, the river Douro has pierced a canyon depth of 500-600 metres on which coast with a bias in 60* grapevine receives the conditions of growth necessary for reception of juice with the high maintenance of sugar. The factors necessary for cultivation of grapes are characteristic: Height of an arrangement of vineyards (whenever possible not more low 500), and also average productivity from hectare (no more than 600 litres on 1000 bushes of a rod).

The Third area Douro – Супериор – is stretched from gorge Kashao де Валейра to the Spanish border. Here soils the easiest, mechanisation application is possible. Though the area makes all hardly more than 14 % of all volume of port, prospect at it fine. The considerable role is played by grapes grades. They are subdivided into three groups: recommended, resolved, admissible. It is recommended only 10 grades from more than 80 manufactures cultivated in a zone порто. Harvesting – extremely difficult business. It begins in the end of September and lasts three weeks. All crop is transferred downwards in huge baskets on backs of collectors since mechanisation is impossible.

The Classical Portuguese technology of ports provides crushing of grapes and гребнеотделение, подбраживание мезги, branch of a wandering mash from мезги and it спиртование. Carefulness раздавливания is given great value since extraction degree depends on it экстрагируемых connections. This operation is made in centrifuges. And only 1 % of wine is made with use of ancient Romance technology, i. e. раздавливание berries feet.

One of the main secrets of reception of fine flavouring qualities of good port is careful selection купажных mixes. The considerable part of ports is made with use купажных wines of different years of endurance. Term of ripening of port lasts till 50 years. Cheaper ports are mixes of the young wines, more expensive can consist of very old wines. The best wines are called vintage port, i. e. port of a crop of one year that dares personally each owner and proves to be true Institute of wines to Port.

In exclusively favorable years the majority of wine makers declares the wines belonging to a category винтидж., but can leave them for preparation of high-quality blends. In two years vintage port spill in bottles and name on labels date of harvesting and pouring date. Portugueses apply special means to a guarantee of authenticity of the ports. On a bottle the special parcel post is pasted and passed under a foil. On it it is underlined, that the buyer holds the port which quality is guaranteed by firm-manufacturer and organisation-controller Instituto do Vinho do Porto in hands. The first vintage port has been declared in 1734. On this type порто it is necessary only 2 % of total amount of manufacture.

Though, judging by assortment of our boutiques, all this type порто is on sale exclusively in Russia. Along with high-quality порто enough enough mediocre wine is issued. In endurance in flanks colour and taste порто varies. Than longer порто has spent in contact to an oak, especially light there is окрас a fault, and taste becomes softer. After three years of endurance in a flank, порто is called ruby. Despite the ruby colour, wine it is considered mediocre enough, not reached quality of true port.

At 10-year-old endurance in a flank port gets more light colour and is designated as tawny (ryzhevato-brown). It is one of the most widespread порто. At endurance in flanks from 20 till 40 years high-quality port is designated as tawny port very old. Such drinks are rare enough also roads, and their bottles differ original design. Tonis from a crop of one year name colheita port. It is maintained not less than 7 years, the top limit can reach 50 years. By the way, this most rare wine – less than 1 % from all volume of manufacture порто!

Distinguish one more type of wine – Late Bottled Vintage (LBV). This wine spreads in flanks after 4-10 years of endurance in flanks. It is ready to the use right after flood, contains less deposit and costs rather cheaply.

Garrafeira porto – the rare type of the port made from a crop of unique year and sustained in flanks, and then in bottles long time. It something an average between strong fruit aroma vintage port and delicate aroma of nuts colheita port.

The white port Is made also. It is rare enough and is less known. Ports received from white grapes vary from dry to very sweet. Depending on endurance colour of a drink is subdivided on light white (pale white), yellowish (straw coloured) and golden white (golden white). On port labels there are also the additional designations defining taste fault from very sweet (very sweet) to very dry (extra dry). According to the Portuguese laws, on port labels it is possible to specify only four age of a drink: «10 years», «20 years», «30 years», «over 40 years».

The First and main characteristic of ports consists that they are, as, for example the champagne, the mixed wines. In modern Portugal exists more than one and a half tens firms-manufacturers, from consumers known to absolutely unknown wide range. Whether it is necessary to say, that port – a drink belonging to category АОС, but in other countries the drinks made on this classical technology are issued. For example, fault Массандры.

But not only the unique taste ports are nice, they are classical сигарным support. In quality дижестива - порто classics of a genre, but in большей it is interesting to degree as drink-steam to a cigar. From the recent past the Soviet ports cause other associations: «777», "Anapa" or as it named drunks, "Alain Apina", at all that port. And student's parties of my youth have no anything the general with that world of the present порто

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It is published Ростислав, Kaliningrad in чт, 24/01/2008 - 11:03

Garnishes for a glass ornament Prepare:

- Circle лайма, a lemon or an orange, cut on radius and насаженный on glass edge;

- Circle лайма, a lemon or an orange, put on a glass horizontally;

- The slice of pineapple put on a glass horizontally;

- The cleared orange divided into segments and served separately on a saucer;

- The nutlets served separately;

- Twist, i. e. the thin skin (dried peel) of a citrus curtailed by a spiral;

- The horse neck (horse’s neck), a twist version, the narrow long ribbon of a dried peel curtailed by a spiral and, hung up on glass edge so that a spiral was inside;

- Glazing by sugar (sugar hoarfrost or наледь) - glass edge is greased with a slice лайма or a lemon and dipped into powdered sugar;

- Glazing I will merge - the glass edge is greased with a slice лайма or a lemon and dipped into large sea salt.

For накалывания slices of fruit the sharp stick from a tree or plastic is applied fruit шпажка. It is put in a glass with a cocktail so that its top end remained outside.

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It is published Igor, the barman restaurant-theatre the Orchestra Moscow in пт, 25/01/2008 - 11:21

Restaurant Arthurs SPA Hotel, restaurant-theatre the Orchestra - at us the best! I give advice!

Билд - this way mixing is characteristic for preparation of cocktails of Group pt-Lipk, an including 1 part of an alcoholic drink and 2/3 parts nonalcoholic, layered cocktails, hot cocktails.

Necessary components prepare in advance. According to the recipe pour on ice in a glass drinks if it is required, cautiously mix their bar spoon, decorate and at once submit.

Стир - components mix in a special mixing glass. It fill on 2/3 ice, pour components according to the recipe and mix a bar spoon within 5-6 seconds then the prepared drink is filtered through стрейнер in the cooled drinking glass.

Шейк - this way mix cocktails with liquors and syrups. Before preparation of a cocktail a shaker glass cool, pawning inside two-three slices of ice. The formed water merge. Cocktail components prepare in advance. Then a shaker fill with ice and pour in the prepared components.

It is not recommended to fill a shaker completely as the contents volume at beating increases. The filled shaker close and stir up shortly and vigorously both hands approximately at level of a shoulder within 10-15 seconds. After that a shaker open and, filtering a drink through стрейнер, pour in the cooled glass. Ice remains in a shaker. Before stirring the shaker is recommended to be wrapped up a linen napkin that to it it was not transferred warmly hands. After preparation of each drink a vessel for mixing rinse. Store a shaker in an open kind.

Бленд - this kind of mixing use for preparation of cocktails with milk, fresh fruit and the big maintenance of ice. Components pour on the crushed ice in a blender, then mix to homogeneous weight. Before putting ice in a blender, it crush, for this procedure it is convenient to use a mill for ice.

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It is published Barman Sergey, restaurant Ale Гаучо, Moscow in пн, 28/01/2008 - 11:00

The Cocktail - an essence a mix alcoholic / soft drinks in certain proportions. Cocktails are subdivided on a way of preparation into 4 groups:

1. Stirring.

2. Agitation.

3. Construction.

4. Миксерные.

Stirred cocktails - basically, classical. Prepare by means of stirring of components with ice in a shaker by means of a long bar spoon. Move in overwhelming majority in a small glass of a kind "martini". Recipes of such cocktails:

Well-known Vodka-martini: 1 vodkas, 1/2 dry martinis.

Perfect-martini: 1 gin, 1/4 red martini, 1/4 dry martinis.

Манхэттэн: 1 1/4 бурбон, 1/4 dry martinis.

Perfect-manhetten: 1 бурбон, 1/4 red martini, 1/4 dry martinis.

Uniforms the Plenty: the same, that Манхэттэн, only instead of бурбона is used the Scottish whisky.

Негрони: 1/2 gin, 1/2 кампари, 1/2 red martini.

The cocktails which are shaken up in a shaker, make the overwhelming majority of those popular today. Ингридиенты are added in a shaker with ice and are strongly stirred up some times while the shaker does not become cold (is indication, that the cocktail is ready). Recipes:

The kamikaze: 1/3 vodka, 1/3 lemon juice, 1/3 liquor трипл second Moves in a vodka pile.

Banana Банши: 1 banana liquor, 1 white cocoa-liquor, 1 cream. Martini-glass moves on the average.

Brendi Alexander: 1 бренди, 1 dark cocoa-liquor, 1 cream. Martini-glass moves on the average.

Дайкири: 2 rum, 1 lemon juice. Martini-glass moves on the average.

Космополитан: 1/2 citron vodka, 1/2 peach шнапс, 1/2 apple шнапс, 1 1/2 cranberry juice. Martini-glass moves on the average.

Paradise bird: 3/4 tequila, 3/4 white cocoa-liquor, 1/4 liquor амаретто, 1 1/2 cream. Martini-glass moves on the average.

Margarita: 1 1/2 tequila, 1 1/2 lemon juice, 1 liquor трипл second Moves in a special glass "маргарита". Before наливанием to cover an edge of a glass hydrochloric "crown".

Construction - a kind of preparation of a cocktail when ингридиенты directly are poured in a glass. Special subspecies - puff cocktails, but about them later. The given cocktails move in type glasses "хайболл" (high, narrow) and "лоуболл" (glasses under whisky). Before наливанием ингридиентов, glasses fill with ice: хайболл - completely, лоуболл - half of glass. It is necessary to add, that the cocktails made on a method of construction, the strongest. Before giving it is necessary to insert into a glass a tubule and a stick for stirring. Recipes:

Tequila санрайз: - 1/2 tequila to add with orange juice. To add pair of drops of the concentrated garnet juice. Moves in a glass хайболл.

Screw-driver: - as well as previous, only instead of tequila vodka is used.

San Francisco: - the same, only there is used gin.

Long Ajlend Ajs Ti: 1/2 vodka, 1/2 tequila, 1/2 gin, 1/2 rum, 1/2 liquor трипл сек, 1/2 lemon juice to add with Coca-Cola. Moves in a glass хайболл.

Cobra: 1/2 vodka, 1/2 tequila, 1/2 gin, 1/2 rum, 1/2 liquor трипл сек to add with orange juice and to add pair of drops of the concentrated garnet juice. Moves in a glass хайболл.

The godfather: 1 whisky, 1/2 liquor амаретто. Moves in a glass лоуболл.

Ferrari: 1 dry martini, 1/2 liquor амаретто. Moves in a glass лоуболл.

Миксерные cocktails are intended, basically, for public on beach parties. Become by means of mixing ингридиентов in a mixer with an ice considerable quantity. The drink in which alcohol practically is not felt as a result turns out. Move in the big martinis-glasses. Most well-known of them:

Frozen маргарита: 1 1/2 tequila, 1 lemon juice, 2 cranberry juice.

Puff cocktails are based on a difference in the alcohol and sugar maintenance in ингридиентах. The more alcohol and sugar, the easier ингридиент, and accordingly, it will emerge upward. Preparation and giving of such cocktails is carried out, basically, in a vodka pile. Should be drunk for one drink. Recipes:

Б-52: 1/3 coffee liquor, 1/3 liquor бейлис, 1/3 liquor куантро or the grandee меринье.

Paralysis: 1/3 peach шнапс, 1/3 liquor егермайстер, 1/3 absinthe liqueur.

Abortion: 1/2 peach шнапс, 1/4 liquor бейлис, pair of drops of the concentrated garnet juice.

Burning Ламбургини: 1 1/2 coffee liquors, 1 1/2 liquor of an elder, 1 1/2 liquor блю курасао, 1 1/2 liquor бейлис. To prepare average martini-glass, in it the first layer to pour coffee liquor, over it cautiously to pour to an elder that they have not mixed up. Nearby to prepare 2 vodka piles with блю курасао and бейлисом. To set fire to martini-glass contents. It is necessary to drink its contents when it burns, for one drink, through a tubule. As soon as have drunk up to the middle, to pour in блю курасао and бейлис in the same glass and to drink for the same drink, not translating breath.

to answer
Cafe "Medium" in чт, 31/01/2008 - 10:57

is published Jury, the barman from Voronezh,

Salad-cocktail from shrimps

100 гр tinned shrimps or meat криля

200 гр cucumbers

70 гр apples

70 гр carrots

200 гр mayonnaise

1 lemon or orange

Shrimps tinned use without preliminary

Processings. The frozen shrimps thaw on air and after washing cook in the boiling added some salt water of 3-4 minutes.

At boiled shrimps release a neck from an armour and remove a vein.

Some shrimps оставте for registration, and the others cut.

Cucumbers, apples and carrots chop thin straws. (It is possible to accelerate business if to rub all on a grater with edges. At our place it name German. Knifes to insert for thin cutting.)

Apples сбрызнуть a lemon juice that have not darkened.

In a high wine glass (коньячные wine-glasses as on a photo, too are beautifully looked!) lay layers cucumbers, carrots, apples and shrimps. Between layers it is possible to add on a mayonnaise teaspoon

(It is convenient to use a syringe for a cream or simply polyethylene package with the cut off corner),

Not mixing it with vegetables.

From above fill in salad with mayonnaise, decorate with the whole shrimp, a branch of greens and a lemon or orange circle.

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It is published Ангелина, Lvov, club "Лялька" in ср, 06/02/2008 - 11:41

I work in club неформалов, and there I prepare unusual cocktails. During parties, rock concerts visitors with pleasure drink them.

We try!

Sex on the Beach (New York style)

22 г vodka

22 г персикого Шнаппса

1/2 glasses of cranberry juice

1/2 glasses of orange juice

Sex on the Beach (in style of Minnesota)

1 glass of vodka

1 pile of rum Малибу

1 pile peach Шнаппса

177 ml ананасного juice

It is a little Grenadine

It is a little milk or shaken up ливок (I would not add, but ето taste business)

2 вишенки

On ice to pour out vodka, rum, шнаппс, then to add juice, Grenadine and cream. From above to decorate вишенками. According to the recipe, the quantity of vodka can be increased.

SPERM

0,4 l. Beer

0,4 l. Banana juice

0,2 l. Vodka

All to shake up.

Алк. 10

AFTER THAT

10 ml. Cherry brandy

40 ml. Vodka

20 ml. Mint liquor

Ice cubes

ОРГАЗМ

20 ml. амаретто

20 ml. Creme de Cacao (white)

20 ml. Curacao triple Sec

20 ml. Vodka

40 ml. Cream

Ice cubes - to shake up in a shaker, to pass through a sieve...

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It is published Madam Anzhelika in пт, 08/02/2008 - 13:05

And my most favourite cocktail - the Kamikaze For the first time has tried couple of years back in America, and since then I drink only it if it would be desirable to activate quickly forces in club

Still I adore Мохито, I drink practically always as апперитив, Б-52 drank earlier, but from it for the morning the head is ill

Absolutely unique cocktail under the excentric name "the Double It is glad", it has thought up and has patented one known Kiev туссовщик. It is drunk from two glasses simultaneously, at components there is a lemon vodka, rum and still a couple of components which now I will not recollect.

And I drank the most absurd cocktail literally yesterday - the girlfriend has added to my glass with sparkling whisky... The Mix rattling Has got off a fright a lung.

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It is published Vitaly, the cook of restaurant "Мисто" Kharkov in вт, 12/02/2008 - 10:00

Orange sauce

200 ml water + 1 ч a spoon (granulated) broth

1/2 ст a flour spoon. (Or corn starch)

Juice from one orange

шепотка a rosemary. Or a ginger powder

1 ч a spoon cream

1 ст a water spoon (for a flour or starch) _

To mix orange juice with water and a broth. To add starch or a flour dissolved in a spoon of cold water

Закипятить напрерывно stirring. To add шепотку a rosemary or ginger. To salt and allow to boil to steam of mines (all time stirring)... In the end to add a spoon of cream

Peach sauce

It is very good to approach to a turkey or other bird

1 bank of peaches (420)

100 ml water

1/5 ст spoons a broth (granulated)

1/2 кукрузный starch

To merge a syrup from peaches... And to process a peach in a blender to mashed potatoes condition...

To pour out "mashed potatoes" in a pan. To add water and a broth. And the starch dissolved in water...

To allow to boil 5 mines...

To salt to taste

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It is published Arina, Moscow in вт, 04/03/2008 - 11:07

The Apple surprise

Apples with карамелью and an easy creamy smell are simply wonderful (me always this taste) liked.

Apples turn out softer, than pineapple that adds an additional savour I observe.

The top apple кисленькое, and here the bottom layer too sweet. But their combination gives optimum taste.

STRUCTURE

1 sour apples, 2 ringlets of tinned pineapple, 5 ч sugar spoons, a slice (1~2 ч spoons) a butter, 1 ч a spoon of juice of a lemon, 1/3 glasses of water

Apple to clear of a thin skin, having left a branch.

Apple to cut horizontally on two parts - the top part should make 1/3 heights of an apple.

To cut out a seed box from both parts of an apple. The bottom part to cut with small cubes (with the party 1~2см).

In small кастрюльке to finish to boiling water with 2-mja teaspoons of sugar and a lemon juice. To put there the top part of an apple and to boil to softness, overturning with the party on the party.

Pineapple rings to cut on the cubes equal apple.

In a frying pan on big fire to kindle a butter and to fuse to покоричневения 3 ч sugar spoons.

To pour cubes of an apple and to extinguish, mixing, 1 minute (fire not to diminish).

To add cubes of pineapple and to extinguish even 1~2 minutes. A frying pan to remove from fire.

From a foil into some additions to curtail a ring, diameter equal to diameter of the top part of an apple.

If a foil to turn off in hands the ring turns out rough and ломанным.

It is necessary to screw a foil strip on something циллиндрическое, for example, on bank. To bank to take out, and a ring to drag away till the necessary diameter. Diameter needs to be tried on on an apple floating in a syrup. The ring end to fix by means of an adhesive plaster or an adhesive tape.

Ring to put on a chopping board and to lay out in it pineapple and apple cubes. To condense with a spoon. From above to put an apple top.

The top part of an apple too needs to be pressed properly, differently the dessert will collapse on slices. But the apple too soft and if it to press a plug or a spoon, can be deformed. Therefore I imposed from above a slice of a polyethylene film, having done for an apple tail a small hole, and pressed an apple a kitchen towel (after all the apple besides is even hot).

To shift turned out construction on a plate by means of a shovel (the superfluous liquid allocated thus remains on a chopping board).

Ring from a foil to remove.

The apple from above can be strewed a powder of cocoa or ground cinnamon.

In my opinion, for an ornament and for giving of additional taste will approach плавленный sugar.

Sugar to fuse to a lung покоричневения and to pour out a thin stream (in the form of openwork drawing) on a paper for a batch. To cool. To remove from a paper and to put on each side plates and on an apple.

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It is published Ромина, Astana in вт, 04/03/2008 - 11:08

ЛОДОЧКИ FROM PINEAPPLE

1 pineapple in weight nearby 600 г

2 items of l. Sugar

1 ч. L. Ground ginger

3 items of l. A butter

2 items of l. Dark rum

Pineapple to wash up together with leaves, to shake water, to allow to dry. Also together with leaves to cut on 4 parts.

To cut off pulp along a pineapple peel. Then, not removing pulp with кожу¬ры to cut it across "лодочки» segments the in width 1 the Turned out slices see to move apart through one every which way so that a surface of their contact was 1,5-2 see to Fix their wooden шпажкой.

To mix sugar, ginger, oil and rum. To grease with the received mix pineapple, to put in разогретую to 200 ПС an oven for 10 minutes

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It is published Anastas. The cook of restaurant "Barcelona" Moscow in вт, 18/03/2008 - 15:37

ФЛАН FROM BANANAS AND ALMONDS.

750 ml of milk, vanillin, 3-4 table spoons of sugar, 3-4 table spoons of rum, 6 eggs, 18 features of almonds, 1 table spoon of corn starch,

2-3 large bananas.

To mix starch and sugar, stirring slowly to add rum. In other ware to shake up eggs and then to mix with the previous mix, to add vanillin and the warmed-up milk, all is good вымешать. To slice the cleared bananas.

To fill формочки with layers: almonds layer, a layer of bananas etc. then to fill in with the prepared mix. To prepare in an oven on a water bath (as for чизкейков) at temperature of 160 degrees in a current of 30 minutes.

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It is published Jeanne, the barman, Moscow, реторан "Сезам" in пт, 21/03/2008 - 17:57

The Strawberry with pink snow

1 kg of a strawberry, 9 table spoons of powdered sugar, 2 egg whites.

To touch and wash out 1/2 kg. Strawberries. To filter, lay in a suitable plate or a dish and to strew 2 - 3 table spoons of powdered sugar. To wipe through a sieve the remained strawberry and in the received juice to add 2 - 3 table spoons of powdered sugar. To shake up in strong foam of the squirrel with 3 - 4 full table spoons of powdered sugar and gradually to enter it into strawberry juice. With the received pink foam (snow) to cover the strawberry strewed by sugar. Albuminous foam it is possible to replace 1/4 kg of the sour cream which have been shaken up with sugar to taste.

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It is published Dmitry the city of Nevinnomyssk in пт, 28/03/2008 - 10:10

The Word "cocktail" has been used for the first time for the description of the mixed drink (spirit by water, bitter tincture and sugar) in one of the American magazines in 1806. Nobody knows origins of this term though there are some theories. Punches, cold fruit punches and other mixed drinks were known in Europe many centuries prior to cocktails, but Americans have developed art of mixing of drinks and in 1862 have published the first book on preparation of cocktails. On a twist of fate they have received wide recognition in the USA during the dry law when with 1920 for 1933 manufacture and sale of alcoholic drinks was considered as a crime. "Hot" those years was on sale covertly, and boozers drank it from cups, pretending, that it only innocent tea.

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It is published Vyacheslav, the barman of Lvsky cafe "High castle" in вт, 01/04/2008 - 09:28

Cream with a banana and wood nuts

8 ст l измелченных wood nuts, 4 ripe очищеных a banana, whipped cream 12 ст l, a chocolate syrup 4 ст l.

Prepare 4 dessert cups, in everyone cut circles 1 banana, add 3 ст l of whipped cream and strew 2ст l of wood nuts, from above fill in 1 ст l of a chocolate syrup. Moves right after preparations.

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Cafe "Adygea", Maikop, barman Ashur Hadzhokov in вт, 08/04/2008 - 09:24

is published

Rules of mixing of cocktails

Mixing in a shaker and transfusion.

After mixing of a cocktail shaker contents are poured directly in порционную ware. At transfusion in type glasses хайбол (and sometimes and in glasses in ancient style) отцеживать ice is not required.

Mixing in a shaker and filtering.

The filtering purpose is ice removal when its thawing in сервировочном a glass can lead unjustified разбавлению a cocktail, worsening its consistence, taste and aroma. For this purpose it is possible to use a special strainer or a knife.

Cautious наливание.

It is necessary to lower a spoon in сервировочный a glass and to hold so that it almost concerned a cocktail surface. At cautious наливании in a spoon of a following component it will spread in regular intervals on a surface previous, not mixing up with it.

Ободок (sugar and hydrochloric).

This technics is used for creation of a border reminding hoarfrost from sugar or salt at edges порционной ware. At first edges wipe a lemon slice (under salt) or an orange (under sugar), then cautious rotary movements immerse in a salt or granulated sugar layer, насыпанном in a plate. It is not necessary to press glass edges too deeply as it often leads to formation of lumps spoiling a kind. For creation colour ободка it is necessary to pour a small amount of a garnet syrup or the painted liquor on a plate, to dip in it edges порционной ware and cautiously to ship them in granulated sugar. The garnet syrup is absorbed in sugar and paints it in pink colour. It is much easier, than preliminary to mix a syrup with sugar.

Выкладывание

Aim form giving when in a cocktail are used viscous and желеобразные components. The cocktail basis gives all the best a spoon, for formation use a rake

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It is published Peter Ivanovich, the summer resident from Lipetsk in вт, 08/04/2008 - 11:43

JUICE "country"

From the fallen apples juice is persecuted on a juice extractor - we allow to be defended

From a red currant too we drive juice (it is possible and from black)

70 % apple + 30 % смородинного + 1 гвоздичку +сахар to taste

If fresh it has turned out - we will add lemon juice

We DO NOT BOIL on bottles and in a refrigerator

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It is published Oleg the barman of restaurant "Fires of Baku" Kiev in пт, 11/04/2008 - 09:19

The Cherry glass "Black wood" (Schwarzwaelder Kirschbecher)

Products for 4 portions:

Cottage cheese (quark) 500 г

Sugar 100 г

Vanilla sugar 1 bag (8 gramme)

Milk 200 г

Cherry of tinned 1 bank (350 г berries net)

Black chocolate 200 г

To shake up cottage cheese, milk, sugar and vanilla sugar. In a glass or a wine glass to lay out layers cottage cheese weight, a cherry, grated chocolate. To repeat. To begin a glass and to finish in cottage cheese weight.

From above to decorate with grated chocolate or a shaving and вишенкой.

To put in a refrigerator at 2 o'clock that chocolate has a little melted.

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It is published Нариман, the barman of state oozes. Adygea, Maikop in пн, 14/04/2008 - 10:19

The Bitter apple

40 ml кальвадоса

2 дэша ангостуры

Soda

1 slice of a lemon dried peel

Glass half fill with chipped ice, from above pour кальвадос and ангостуру, add soda and all cautiously mix. A cocktail сбрызните a slice of a lemon dried peel

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It is published Konstantin, the barman of restaurant Tallinn, Kiev in пн, 14/04/2008 - 10:28

What shaker to choose?

Optimum to mix making liquids - and the main thing - partially to kindle насыпанный in a shaker ice and to transfer it temperature спиртуозов (cooling them). A shaker metal that it was easy to hold it in hands and it was possible to feel quickly drink temperature to the touch (when to hands painfully from a frost - the mix is ready). Plastic it is possible to send a shaker at once on a meltdown in something more appropriate (in a dummy there, or фаллоимитатор). Shakers happen two kinds - boston and cobbler. The most widespread cobbler - as it as the variant “for poor”, at times contains both a measured glass, and a sieve. Boston - usually simply consists of two glasses.

Some cocktails should be shaken up (stir) a long core or a spoon in a high glass, instead of to mix in a shaker (shake) - for example dry martini.

At opening of the shaken up shaker you simply will pour to yourselves over hands expensive (and as a rule sweet - as sugar is added) спиртуозом. The cover which is put on a shaker (instead of inserted into it) will provide still a quantity of losses valuable on a way. Shake up usually 10 seconds - it suffices, that a lot of the useful mix has been lost. Hence - any measured glasses in the form of a cover.

Moreover, at слитии a drink absence of "neck" will affect quantity running off спиртуоза on an external wall of a shaker (as a rule - exactly there where it to flow should not).

Boston

Optimum variant. In it any additional цацок is not present, in an ideal it is a volumetric glass (big), ideally approaching on the size of a neck to the same steel glass (and inserted in it without backlashes). Provides the maximum convenience of agitation at a minimum of losses. The strainer (strainer) should be had separate (and it is desirable with пружинкой - that is not julep strainer, and hawthorn strainer), and at drink plum simply to impose it on an open shaker. A special glamour - to merge from бостона without a strainer, it is simple through the slightly opened chink between glasses - but initially it to do it is not recommended.

Ингридиенты before the beginning of manipulations are filled in in a glass half (already with divisions). It allows to estimate quantity and substance density before it will appear in your glass and will make an easy sick. Then it the easy clap puts on a steel half, and they are shaken up by two hands (!) the same 10 seconds.

At mixing the steel glass is a little compressed from temperature in this connection it densely enough grasps a glass half. Mixing make holding a steel glass from below (through it the cold is transferred, hence it is necessary to hold it as much as possible long in contact to a liquid).

To open бостон, it is necessary to press slightly it боковину from that party in which the put on steel glass is inclined:

Qualitative boston-shakers makes WMF - for example series Manhattan and Loft (them кобблеры to buy it is not necessary). The Extremely practical can appear бостон with a plastic glass instead of glass (because any glass subject risks to be broken) - but it will not give pleasant weight in hands.

And at last - if already is кобблер and a glass approaching to it (but it is desirable that at a glass were inclined walls):

Application order

Too exists, and the extremely simple. At first ice (as differently it at hit in a glass расплескает the most valuable спиртуоз - and will be reduced the cooling period) is put. Then - dense and not alcoholic ингридиенты - fruit juice, cream. Right at the end - spirits. After mixing and pouring - sparkling ингридиенты (champagne, mineral water, bitter lemon, tonic). More than two times насыпанный in a shaker ice is not used.

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Sunday, January 23, 2011

Courses of barmen. A lesson 28 last - the Good advice

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