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| Articles about Cocktails |
| Music For Cocktails [Part 3] | | 2008-05-03 12:59:48 | | Type: compilation
Source: 2 x continuous CD
Label: United Recordings
Cat. #: UTD 8010
Genre: Downtempo
Release date: 21. March 2005
Format: MPEG-1 layer III
Bitrate: VBR
Samplerate: 44 100...
It's All About Relaxation Music
| | By: Chill Lounge Music | | |
| | | WS #31: Cocktails on the beach | | 2008-04-07 08:35:00 | | This is a photo of our cocktail spread last Saturday, during a long weekend at the beach with some of my best friends and their adorable kids. We munched on all this (salami, aged gruyere and manchego cheeses, green mangos freshly picked from the tree in the garden, olives, pineapples, chips n dip, shrimp a la king on crackers, smoked tanigue fish will dill sauce, white bean dip, bruschetta, | | By: ramblings from a gypsy soul | | |
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| Cocktails at the Mekong Deck | | 2008-02-16 00:01:01 | | The Mekong Deck restaurant is a new dining option in Vientiane. A small restaurant, it is for those small groups looking for a casual atmosphere with a touch of sophistication. Local bands play cover songs of past and present pop hits. Its location with views of the Mekong (and Thailand beyond) makes it the perfect [...] | | By: Exotissimo Travel News Blog | | |
| | Sustainability+Cocktails=Green Drinks | | 2008-01-10 19:30:00 | | There's nothing like a nice stress relieving cocktail! Now you can booze it up AND meet interesting environmental types at a pub near you, thanks to Green Drinks International. Green Drinks is a non profit company that set out to create informal meetings/cocktail parties where environmentalists could meet and talk. With the explosive popularity of eco living, GreenDrinks has sprouted up in 309 cities worldwide, including Seoul and even Kabul for heaven's sake! Hey, climate change must be really serious if they are even meeting about it in Kabul! Anyway, it's a great cause and a wonderful opportunity to meet people and network.Find your next meeting at http://www.greendrinks.org. Bottoms up! | | By: I Dream of Greenie | | |
| | Craft Beer, Signature Cocktails and Organic Wine Top List of Restaurant Beverage Trends, National Restaurant Association Research Finds | | 2007-11-30 04:13:00 | | New National Restaurant Association research shows that alcohol is among the hottest culinary trends in restaurants. A survey of more than 1,000 professional chefs -- American Culinary Federation members -- ranks craft beer, energy drink cocktails, martinis, mojitos, artisan liquors, organic wine and specialty beer in the top 20 trends. In addition to cocktails and bar drinks, alcohol is also used as an ingredient in cooking and as part of meals and menus through food-alcohol pairings."While wine, beer and spirits have always been part of the culinary arts and restaurant menus, specialty alcohol is increasingly popular right now," said Dawn Sweeney, President and CEO of the Association. "As American diners are growing increasingly sophisticated, adult beverages can be an important part of both recipes and meals. Alcohol tasting menus, or flights, are served by more restaurants, and pairing beer and wine with complementary flavors on your plate can very much enhance the dining experien | | By: Brand Mantra | | |
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| | | Two champagne cocktails | | 2007-11-20 14:32:47 | | Champagne, or sparkling wine, is a great, admirable drink. Thank you, GOD, for such thing as champagne!
Now we imbibe with two great champagne coctails - Death in the afternoon (for
boys) and Mimosa (for girls).
Death in the Afternoon
30 ml pastis (Pernod)
Fill glass with well chilled champagne.
Champagne glass.
Mimosa
10 ml orange liqueur (like Cointreau or better Grand Marnier, but I use Naranjas by Teichenne)
Fill glass on half with the orange fresh.
Fill glass with well chilled champagne.
Champagne glass.
Admirable! | | By: Science Of Drink | | |
| | Egg Whites and Cocktails | | 2007-08-02 01:09:12 | | Raw eggs are not all the rage these days, unless of course you are a chicken farmer, or an avid fan of cocktails. In many classic cocktails, eggs were an important part of the recipe, providing unmatched texture and mouth feel. Some of the best know cocktails that use eggs are flips, sours and egg nog. Without the egg, these drinks are a mere shell of the original recipe. But bringing back the raw egg, by convincing a bar or restaurant owner that the risk of illness is very small, can be a daunting task. Management will alway state that the risk of someone getting food poisoning, or salmonella, is too high and it is not worth it, simply to make a better cocktail.
Continue reading "Egg Whites and Cocktails" » | | By: The Art of Drink | | |
| | Good Ice Makes Great Cocktails | | 2007-06-20 21:07:48 | | Ice can be a pretty boring topic, unless you are talking to a cocktail enthusiast, then you just need to sit back, listen, and enjoy the cocktail they served you demonstrating the potential of ice. Besides filling the glass and chilling the drink, what’s so important about ice? Well, there are a couple of things, including how the ice chills a drink and what it contributes in the way of flavour. Yes, certain ice cubes contribute flavours, and not good ones, usually malevolent ones. Other factors, such as the size of the ice cube, can also affect your drink. Isn’t this splitting hairs? Not really and I shall explain in greater detail why using good ice is a good thing.
Continue reading "Good Ice Makes Great Cocktails" » | | By: The Art of Drink | | |
| | Summer Cocktails | | 2007-06-05 17:43:00 | | Summer is here and there will be plenty of lounging at the bar. So while you are there you need to know what to order. Here are some summer cocktail drinks that will get you liquied up and it will impress the rich drunk around you.
1. Cinco de Mayo El San Juan
Tequila Bar at Agave Ranch, El San Juan Hotel
San Juan, Puerto Rico
1 1/2 ounce soursop concentrate (guanabana juice) 1 ounce guava juice | | By: Wealth Wonders | | |
| | Good Technique Makes Better Cocktails | | 2007-04-05 17:52:19 | | At the bar I often get complimented on the quality of my drinks and cocktails. Some say the consistency is great, or that the flavours are nicely balanced, and sometimes it’s something they can’t put their finger on. All of these things have to do with technique. When I watch people who don’t often make cocktails, like a new barback that I’m letting help, they make a lot of simple mistakes that seem obvious to me, but maybe not to them. Most of this isn’t secret bartender stuff, but, like a lot of other things in life, it is the little details that count. If you execute these little details, your drinks will taste much better and you can wow guests at home or start earning a good living behind the bar.
Continue reading "Good Technique Makes Better Cocktails" » | | By: The Art of Drink | | |
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