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arun Khanna

fashion | style

The pleasure of a drink is like confiding in a friend, like sharing silent moments of being understood. A relaxation, a comfort, a choice. A counter across the bar is the distance of the encounter.

ABARTODRINK

alcoholic drinks are blended with history since civilization itself. Th e ancient tombs in Egypt revealed the remains of beer; their wall paintings show grapes

being harvested and crushed. Th e Mesopotamian civilization - present day Iraq – and one of the oldest of the world, show evidence of beer-making mentioned on excavated tablets which describe more than twenty diff erent varieties. South American women made a drink called Chicha by chewing maize kernels, spitt ing them out into pots, mixing the mush with water and leaving it to ferment! And the Romans consistently spread the idea of wine, being responsible for planting vines in most of Europe that they conquered almost two thousand years ago.

To some extent spirits, liqueurs and fortifi ed wines diff er from beers & wines due to the diff erences in the way they are distilled.

Spirits are the distillates of wine which holds its alcoholic content.

Th e Liqueurs are spirits which are mixed with distillate fl avors of plants, fruit juices or essential oils. Th ere are herb, spice and bitt er liqueurs, with diff erent alcoholic content. Liqueurs are indispensable for mixing drinks, adding color, sweetness and taste.

Fortifi ed wines have bett er keeping properties than ordinary wines, due to the addition of herbs, sugar and other preservatives. Best drunk as aperitifs (appetizers).

And beers are made from malt and hops. Malting is the turning of grain particularly barley, and for some varieties wheat, oats and rye into grains of malt. Hop, a member of the hemp family, adds to the fl avor of beer with a bitt er tang and a heady aroma.

Sharing a drink is almost always a time of relaxation and perhaps happiness. Some stick to their favorite drink while others adventure with fl avors looking for ‘something diff erent’. And where else is a bett er sett ing than a cozy bar.

Well some would even stock their own supply with a steady choice for a bar at home.

Here’s a run through of some information on sett ing up or approaching your choices for a bar.

the drinKS… at leaSt SOme OF them…

From Wines Armagnac - Pale Golden French brandy, made from white grapes. Th ree stars on the label mean it has matured for at least two years; V.S.O.P- minimum fi ve years; Napolean and X.O, at least six years; and Hors d’Age at least ten years in a barrel.

Brandy: Aft er distillation the colorless alcohol is aged in oak barrels which give brandy its nutt y brown color. Spanish, Portuguese and American brandies are considered the best.

Cognac: Th is famous brandy is made from specifi c white grapes in defi ned geographical area. Th ree stars or V.S on the label suggests at least two years of aging; V.S.O.P., Vieux, V.O. and Reserve means four years; V.V.S.O.P and Grande Reserve, at least fi ve years; and Extra, Napolean, X.O., Tres Vieux and Vieille Reserve, over ten years.

Weinbrand: Th is is a German brandy. Like cognac, Weinbrand is double distilled.

From GrainsGin: Th is drink is based on barley and rye with a mixture of selected herbs and spices called botanicals. Th e best gins are popular as ‘dry gins’ and ‘London dry gin’.

Vodka: A colorless, clear, smooth spirit with a neutral taste, distilled from a mixture of grains or potatoes. Th e top brands are mostly made from

gra

PPa

this is known as an italian spirit (there are

French versions as well) and is made from the

remains of grapes used in wine production.

From Wines

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Cocktail Shaker: the most pre-ferred is the Boston Shaker. it consists of a large stainless steel beaker and a smaller one made of lead crystal which fits inside.

Bar strainer: Stainless steel, this strainer has a coiled spring type edge that should snugly fit the top of the shaker or mixing glass to stop ice and fruit pieces from slip-ping into the glass. if this is not avail-able use a new tea strainer.

Mixing Glass: For all those drinks which need to be stirred not shaken. capacity - 1 quart (enough for 3 to 4 drinks). an alter-native - use the inner container of the Boston Shaker as a mixing glass.

Bar Spoon: Stainless steel, this comes with a 10 inch long handle. One end has a disc called a muddler used to ‘muddle’ or crush pieces of ingredients. the other end holds 1/6 ounce of liquid (equivalent to a standard kitchen teaspoon). the rounded back of the spoon is also useful for slowly pouring layers of liqueurs into a glass when you don’t want the layers to mix.

Bar Tongs: good for loosening tight corks in sparkling wine bottles.

Electric Blender: this is useful for drinks like frozen daiquiris (cocktails usually made of rum, lime juice and syrup) and for ingredients that don’t mix easily.

A Bitter or Dash bottle: this glass bottle has a steel doser cap and is good for adding dashes of ingre-dients needed in small measures.

Ice Bucket: For ice use an ice tongs or an ice shovel to scope from the bucket.

Bar Measure: a double ended stain-less steel cup meas-ure, also called a Pony-jigger. Pony is the 1-ounce cup at one end and jigger is the 1 ½ to 2- ounce measure at the other end. if not available, can use a standard set of kitchen meas-uring spoons - 3 teaspoons equal to ½ ounce, and 4 teaspoons equal to ¾ ounce.

Other pieces of equipment: a lem-on squeezer, a nut

grater, a chopping board, a finely serrated knife. a citrus zester also called a cannelle knife for extract-ing fine strips of citrus peel for garnishing. cork-with-pourer which can be inserted into any bottle to make pouring out measures easier. Besides this, a can opener, a bot-tle opener and a corkscrew. Finally a bottle cooler is a must. toothpicks are an absolute for spearing olives, cherries, pearl onions and other such ingredients. Keep a pile of bright colored drinking straws if you plan on serv-ing the more exot-ic cocktails. avoid using thin straws as fruit pieces or ice chips can block them.

grains only. Vodkas are also available in flavors, the widely known ones being lemon, lime, and pepper. Although cocktails like Bloody Marys and Screwdrivers use it as the main ingredient, Vodka is drunk by many as a straight neat shot. When served neat it is best when ice cold.

From Plants & RootsRum: A common raw material for all types of rums is the viscous molasses, a by product of sugarcane refining. Light rums are clear in color while the mature ones are dark, matured for five to seven years. Some brands add Caramel to intensify the color rums. Light rums blend very well with other ingredients such as fruit juices, liqueurs and lemonades in cocktails.

Tequila: This is the most famous drink of Mexico, distilled from blue agave cactus. Clear white tequila is called silver tequila and is bottled immediately after distillation. While gold tequila gets its color from several years of storage in white wooden barrels

From FruitsEau-de-vie: The name in French means

“water of life”, and includes a range of colorless fruit brandies. The commonly

used fruits for drink are cherries, plums, apricots, and peaches.

The Bitters: Produced from root extracts and spices, Bitters are usually dark in color and are appetite promoters.

Angostura Bitters: This is the best known bitter in the world and every bar needs it. It

is more often known as the essential ingredient in Bourbon cocktails and is also responsible for the pale pink color to a bubbling Champagne cocktail.

Aperol: An Italian bitter.

Boonekamp: An aromatic bitter with many exotic ingredients.

Campari: An Italian bitter, and a very popular aperitif mixer for cocktails.

Orange bitters: This is a combination of extracts of Seville orange peel and gin.

Wh

iSKe

y

Whiskey might be known worldwide yet it has much variety,

determined by where it is pro-duced. Scottish whiskey or scotch is produced from malted barley or mixture of grains and is aged for at

least three years in oak casks. Whiskey labels that say single malt

are produced from only malted barley. While blended whiskey means, it contains scotch from several distilleries. Bourbon is a

corn based american whiskey.

From Grains

fashion | stylethe liqueurSApricot Brandy: Popular as an easy mixer with most spirits and juices.

Cherry Brandy: Produced from cherry juice.

Coffee liqueur: This liqueur is often also called “mocha” and is produced from grounded coffee beans.

Crèmes: These are viscous, sugary liqueurs, marketed as “crème de…”. They mostly consist of cognac or brandy, flavored with fruit distillates.

the FOrtiFied WineSMadeira: Produced only on the Portuguese island of Madeira. There are four different types of Madeira based on degrees of sweetness and variety of grapes used.

Port: One of the most famous fortified wines in the world. Port originated in Portugal, the red ones are young blends which are sweet and fruity. They are best served as dessert wines. White port is matured over several years and is best as an outstanding aperitif.

Samos: This is a very sweet dessert wine, served in small dessert-wine glasses.

Sherry: There are distinct categories of Sherry based on taste. This is a Mediterranean wine produced in the area around Jerez, and that’s from where its name comes.

the SParKling WineSThis includes French Champagne, Italian Spumante, German Sekt and Spanish Cava.

Champagne: The name comes from a region in France where it is produced. Only sparkling wines from a special region around Rheims and Epernay can be labeled as “Champagne”. Champagnes are fermented in the bottles they are sold in!

Extra brut is a very dry champagne, brut is a little less dry, sec is medium dry to sweet, demi-sec is sweet and doux very sweet

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aBOve all Bar equiPment ShOuld Be eaSy tO clean. StainleSS Steel and glaSS are the BeSt

location: rum doodle Bar & restaurant, 4248692

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Blanc de Blancs use only Chardonnay grapes and are always white in color they are lighter, crisper, and more delicate. Reminds of citrus and green apples. Blanc de Noirs and Rosé Champagnes tend to be softer, richer, and creamier. Reminds of peaches and strawberries.

SyruPS & cOrdialSThese are the ‘sweetness’ and ‘extra something’ to the drinks. Needed only in measures of few drops.

Cream of Coconut: Perfect to give a tropical taste to the drink. Cream of coconut is not actually syrup but is used as one for cocktails. It comes as a thick liquid or a firm cream.

Grenadine: This red fruit syrup is made from pomegranates. It gives the drink a color ranging from bluish pink to deep red. Except for a few brands, Grenadine is usually non-alcoholic.

Cordials: These are fruit juices sweetened with syrup, with a variety of flavors. A popular cordial - Rose’s Lime Juice is used as a replacement of lemon juice and sugar.

Sugar syrup: Also called stock syrup and easy to make yourself. There are over thirty different types of syrups mostly fruit flavored.

carBOnated BeverageS & mineral Water Used for diluting and topping and give the festive fizz & foam.

Ginger Ale: It adds effervescence with a hint of ginger flavor.

Cola drinks: Besides flavor they add a little bit of caffeine.

Mineral water: Ranges from sparkling to still to bitter and salty. A matter of taste.

Tonic water: It gives a tangy fresh flavor with a trace of quinine.

Soda water: With a high content of sodium carbonate it contains

natural or artificially injected carbonic acid.

egg, milK and creamThese are needed for eggnogs and shakes, flips and creamy cocktails, and also for topping up and garnishing. Cream, buttermilk and plain yogurt are also very suitable for mixing.

glaSSWarePresentation is a seduction of the senses, and needs an artist’s touch. As important as the drink, this demands a colorful imagination. Generally a collection of six to eight variations of glassware are enough for a standard bar. The right glasses not only make the appearance of your drink pleasant but enhance smell and taste.

Same as steel ware, glassware needs absolute sparkle to look attractive and inviting. Take care to wash glasses immediately after use, especially if you have used cream, milk or eggs in the drinks. Wash the glasses separate from rest of the utensils in warm soapy water. And later rinse them in clean, hot running water to remove all traces of grease. Gently dry the glasses with a clean linen dishtowel.

ShaPeSAlthough glass makers have taken the art of glassware to a designer’s precision by working out the specific aromatic and flavor components for each type of wine and liqueur, there are some broad guidelines that can serve the purpose of serving.

Plain glass brings out the best color and looks of the wine. Colored glasses can distort the appearance, particularly of the white wines. And for that matter even cut crystal doesn’t appear right.

Traditionally red wine is served in bigger glasses than white. Sparkling wines are best served in flute glasses, tall and thin with straight sides so that the mousse or fizz gets preserved. The old fashioned saucer shaped champagne glasses - made popular by the age of black & white movies - might look good but are not the best for the sparkling wines.

Fortified wines need to be served in narrower glasses due to their higher alcoholic strength.

Standard Cocktail Glasses: The large cocktail glasses’ capacity ranges from 3 to 6 ounces. These are used to make drinks that include cream or fruit juice. Smaller ones are best for dry aperitifs or appetizers and very alcoholic drinks.

Rock Glasses: These are short with thick bottoms and are used for serving measures of straight liqueurs, “on the rock.” These glasses also come in another style, with a bump rising up from the base of the glass. The capacity stands anywhere from 4 to 10 ounces.

High Ball Glasses: These are tall and straight with a holding capacity of about

8 ounces and are used for a spirit and a mixer such as scotch and soda or bourbon and water.

Collins Glasses: These glasses are similar to the High Ball glasses but are larger and often frosted. They are used for the sweetened gin and soda drink called a Tom Collins.

Brandy Snifters: These are balloon shaped with a narrow mouth. The purpose of this shape is to allow the drinker to catch the drink’s aroma. Remember never to fill a brandy glass above one-quarter full.

Champagne Flute: These are the right choice for serving sparkling wines.

White Wine Glass: This is thin with a tall stem and is tulip shaped, which bellies at the bottom and narrows at the top.

Red Wine Glass: Red wine glasses have a shorter stem and are also slightly tulip shaped.

Paris Goblet: is a versatile glass wine glass with a balloon shape, and is suitable for serving red or white wine and a range of cocktails.

ServedWhen pouring wine, a big glass should be filled half and a small glass only two-thirds.

Wine bottles need to be stored horizontally, away from heat. This keeps the cork of the bottle from becoming

Fruit juiceS

fashion | style

Presentation is a seduction of the senses, and needs an artist’s touch. as important as the drink, this demands a colorful imagination.

78 vivacity magazine • july 2011 www.vivacitymagazines.com www.vivacitymagazines.com

high Ball g

lassBrandy Snifter

champagne Flute

White W

ine glass

79july 2011 • vivacity magazine

Bars can’t do without fruit juices. they are a must for color and flavors. the classic juices still are lemon and orange, best if freshly squeezed. Options are - natural fruit juices, pure juice, but made

from juice concentrate or Fruit nectar, which is a mix of fruit juice, or fruit essence and water.

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dry and prevents the off-flavor. An easy way of storage is to place them on a ‘wine rack’.

Conventionally speaking white wine should be served chilled and red wine at room temperature. But this general principle needs more precision. White wines should not be over chilled or they can loose flavor. Sparkling wines and sweet wines are best served at 10 degree Celsius.

Reds are best with a temperature slightly cooler than the ambient room temperature. The lighter and fruiter red wines can be chilled in the refrigerator

about an hour before serving.

Red wines, particularly the young ones with tannin or immature hard acidity, taste best when in contact

with air for a while. Therefore at least twenty minutes before serving pour the wine into a decanter or a jug. Just drawing out the cork from the bottle will not add much as it is only the head part of the bottle that is getting the air. Airing is also the reason why red wines are served in wider glasses.

the SPectacular Fizz!The glamorous moment of uncorking a sparkling wine bottle is a sight - the ultimate catharsis of celebration. But many people prefer to pass-on the honors, fearing an embarrassing outburst of uncontrollable fizz or a whimpery of fizzle. To keep your bottle less lively it should have been resting a while. The more it is shaken before opening the bigger the pop and fizz.

And don’t pour into a tilted glass. That is for lager..

fashion | style

and don’t pour into a tilted

glass. that is for lager

the general trend - red wines with red meats and cheese, white

with fish and poultry, Sherry to start and Port to finish.

aperitifs are appetite whetters, and the best options are sparkling wine

and dry sherry.

desserts with egg and cream such as baked custards and mousses

go well with wine. Fruit tarts are best suited to dessert wines as well.

Occa

SiOn

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