Cocktails - The basics

What is a Cocktail?

Drinks akin to cocktails first appeared sometime during the 16th century, but cocktails, as we
know and use the term, was first introduced by American bartenders in the 1920ies.

The reason the cocktail made it big in the happy '20ies, was the prohibition, when producing and
imbibing of alcohol was made illegal. As good as all spirits available was of a rather dubious
quality and tasted accordingly. Thus, the bartenders, accommodating as always, started to mix
the spirits with various fruit juices and other flavorings to make it more palatable. Later, the
cocktail lost its popularity most places, the United States being the main exception.

The last few years, however, the cocktail has reclaimed lost ground everywhere, especially in
southern Europe and other places that are full of tourists. Cocktails usually consist of three
different 'classes' of ingredients.

 The first, the base, is most often some sort of spirit, like vodka, whiskey, or tequila. Occasionally,
such as in many punches, some sort of wine is being used as a base.
 The second, the main flavoring, is added to bring out the aroma of the base and to modify its
taste. The main flavoring is often such as Vermouth, various fruit juices, wine, or even eggs or
cream.
 The third, the special flavoring, is added to enhance the taste of the base, and often also adds
the color to the cocktail. Common special flavorings include Grenadine, Blue Curacao, and
others.

Most cocktails are also decorated in some way, usually with fruit slices, orange peel, cocktail sticks, mint
twigs, etc. (see section below).

Equipment

Many different contraptions are manufactured for the making of cocktails. Some of these are
useful, some can be definitely nice to have, and still others are totally and utterly useless. It is up
to you to decide exactly what your cocktail equipment should be, but some things are essential.

First out of the essentials is the cocktail shaker. There are two basic types of shakers available. A
European cocktail shaker is usually made out of metal, or glass with a metal top. It is, basically, a
container which holds about half a liter, fitted with a top which closes tightly around the upper
edges of the container. This top also has a smaller top, usually fitted with a built-in strainer,
through which the shaken cocktail is poured. American shakers, however, consist of two cones
about the same size. One is often often made of glass, and the other is metallic. These cones are
held together to form a closed container, and the shaken cocktail is poured from either one. Most
American shakers do not have built-in strainers, so if you use an American shaker, using a

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separate strainer is a good idea.

Measures, also known as jiggers, are also essential. Jiggers are most often made of metal, but
glass jiggers are common, as well. The standard measurements of a jigger can vary widely,
depending on where you are. In the recipes in the following articles, I will use a standard jigger
of 30ml (appx. 1 fl oz).

In addition to the equipment mentioned above, you will find that things like these are nice to
have, as well: Ice bucket, jugs, electric blender, bowls, etc. You should also have access to
ordinary kitchenware, such as knives, corkscrews, chopping board, etc. You will also need
stirrers (also known as swizzle sticks), straws, toothpicks, serviettes and cloths.

Glasses
Cocktail glasses come in four different basic types:

 First, there are the glasses known as rocks glasses, also known as tumblers. These glasses are
usually short and broad glasses, with straight or slightly sloping sides. They normally hold about
125ml and are used for spirits with ice, fruit juices and short drinks.
 Second, there is the highball glass. These glasses are usually of medium width, and are tall with
straight or slightly sloping sides. They normally hold between 200 and 300ml and are used for
long drinks with ice.
 Third, the champagne glasses, are of two different kind. The most common, the champagne
flute, is a tall and narrow glass with a stem. Champagne flutes have thin-glassed sides, and the
long, tapering sides can curve both inward and outward. A champagne flute holds
approximately 150ml. The second type of champagne glass is the less-known champagne
saucer. The champagne saucer is a broad and shallow glass with a stem. The broadness and
shallowness of the glass make the champagne loose its fizz quickly, and the glass is therefore
less popular than it once was. It is still, however, in use, and such cocktails as the Margarita use
exclusively such glasses.
 Fourth is the group known as cocktail glasses. These are the classic cocktail glasses; stemmed
and with sharply sloping sides, making it Y-shaped when seen from the side. The classic cocktail
glass holds about 90ml and is best suited for short, strong drinks.

In addition to these glasses, some drinks, such as the Pina Colada, have special glasses. Unless
you are really serious about mixing your cocktails, you don't really need to buy such glasses. Use
glasses you already have instead. There are also other glasses available that will work just fine
with cocktails. Use your imagination, but remember that plastic glasses (or shakers, jugs, mixing
glasses, or other such equipment for that matter) should NEVER be used with cocktails, as it will
make the cocktail taste of plastic. A cocktail is supposed to have a refreshing taste, not to taste
like the inside of a used plastic bag.

Mixing a Cocktail
Not all cocktails are made in the same manner. Just as the ingredients may vary, there are several ways
in which to mix a cocktail. The most frequently used methods are the following:

 Shaking: The cocktail is mixed by hand in a cocktail shaker. The shaker is first filled three

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 quarters with ice, preferably cubes, as crushed ice will tend to melt and dilute the cocktail. The
ingredients are then poured on top of the ice, in order of alcohol content (highest first). When
shaking a cocktail, hold the shaker in both hands, one hand on the top and the other supporting
the base of the shaker, and shake vigorously. When water has begun condensing on the outside
of the shaker, the cocktail is sufficiently chilled, and the cocktail should immediately be strained
into the glass. In general, shaking creates a colder cocktail than stirring does, but also a more
cloudy one.
 Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass, before the cocktail is
strained into a glass. As with shaking, crushed ice should not be used, and water condensing on
the outside shows that the cocktail is finished.
 Blending: An electric blender is used to mix fruit juices, alcohol, fruit, etc. Blending is an
excellent way of mixing ingredients which do not blend easily in any other way. Blend the
cocktail till it has reached a smooth consistency. If the recipe requires ice, add crushed ice last,
but be careful not to add too much, as the cocktail may be watered down. Blending is a much
disputed method of mixing a cocktail, and in general, blending should be avoided unless the
recipe demands it.
 Building: When building a cocktail, the ingredients are poured into the glass in which the cocktail
will be served. Usually, the ingredients are floated on top of each other, but occasionally, a
swizzle stick is put in the glass, allowing the ingredients to be mixed.

Decorating Cocktails

Almost all cocktails are decorated in one way or another, most often with some kind of fruit, but
no matter the exact decoration, cocktail sticks are almost always invaluable. Cocktail sticks come
in two types; Wooden and plastic. Wooden sticks are most often used, and are suited for just
about any kind of cocktail, but they cannot be reused. Plastic sticks, however, should be carefully
used, as they tend to give the cocktail a slightly artificial appearance. Unlike wooden sticks,
plastic ones can be reused, but should be carefully washed and boiled first.

Cocktail sticks are, whatever the type, used for spearing slices of fruit, cherries, and just about
anything else you care to decorate your cocktails with. Straws are also essential and go well with
highballs. Straws should not be reused. The traditional cocktail garnish is, however, the red
Maraschino cherries. These are used in just about any kind of cocktail, and are now also
available in green, yellow and blue. In addition to this, slices of fruit, strips of orange or lemon
peel, mint twigs, etc. can also be used.

One often used method of decorating cocktails is that which is called frosting. Frosting leaves an
edge of sugar, salt, cocoa, or any other fine powder, on the rim of the glass. There are several
ways to frost glasses, and one of the most frequently used of them is this: Rub the rim of the
glass with a slice of orange or lemon, then submerge the rim in sugar or salt (or any other
powder), just so that it lines the top of the rim. Other methods use egg white or other substances
for 'gluing' the powder to the glass. For a more colorful frosting, use small drops of food coloring
in the powder. With some cocktails, such as the Margarita, frosting is a 'standard' decoration.

Tips and Tricks

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  1/2 oz. of liquor is equal to 1 count, assuming you are using a pourer on your bottles. To
measure 1 1/2 oz. of liquor, count "1001...1002...1003" as you are pouring. After a while,
you should be able to do it by eye.
 To make highballs, fill glass two-thirds full of ice before adding liquor. Always pour
liquor in before the mixer. Do not stir drinks containing carbonated mixers.
 To make cocktails, lowballs, and other shaken or stirred drinks, fill shaker half-full of ice.
For lowballs, fill the glass about half-full of ice before pouring drink.
 Most shaken drinks which contain light cream can also be made as blended drinks,
substituting vanilla ice cream for the light cream.
 To make blended drinks, first fill blender half-full of ice. If necessary, add more ice as
you are blending.
 Always keep fruit juices and other mixers refrigerated.
 In fruit drinks, e.g. strawberry margaritas, always use fresh fruit, not frozen.

Bar terms

HEMANT J. Page 4
Mixing

When using a cocktail shaker there is one golden rule to remember. Always put the ice in the
shaker first, and the liquor last. This is to ensure that all ingredients are properly chilled by the
ice when they are poured over the ice, and by adding the liquor last you reduce the chance of
dilution.

Stirring

A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. Drinks
based on clear liquors, like a Martini, should always be stirred and not shaken (don't listen to
James Bond when he order his Martini "shaken, not stirred").
When stirring a cocktail you should stir it enough to mix the ingredients, but not stir it too much.
If you stir too much the ice will begin to dilute the liquor. A general rule is that 10-15 stirs will
be sufficient for proper mixing.
A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the
sparkle.

Shaking

Instead of stirring, you can shake the drink. This will mix the ingredients more than stirring, but
will also result in a less clear drink. Drinks that contain ingredients that are hard to mix, such as
cream, fruit juices and eggs, should be shaken vigorously to ensure that the ingredients has been
well mixed.

Blending

Use an electric blender to mix fresh fruit, liquor, juices and ice instead of using a
shaker. Not too popular everywhere, but perfect for making frozen cocktails or to
blend ingredients that are otherwise impossible to mix.

Floating

The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix
with the others. This will create a drink with separate layers, and this is why floating often is
referred to as layering.
The easiest way to float one liquor on top of another is to use a demitasse spoon, holding it over
or in the glass and slowly trickle the ingredient over the back of the spoon.

Muddling

Muddling is a simple mashing technique for grinding herbs, such as mint, smooth in the bottom
of a glass. You can use a wooden muddler that you buy in a bar supply store or buy a bar spoon
with a muddler on the end. It crushes the herbs, much as the back of a soup spoon might, without

HEMANT J. Page 5
scaring the glass.

Frosting

To frost a glass, first dip it in water and then put it in the freezer for half an hour or so. Also note
that metal and silver mugs and cups will frost better than glasses

Bar Measurements

tandard Bar Measurements (US)

1 part = any equal part

1 dash/splash = 1/32 ounce

1 teaspoon (tsp) = 1/8 ounce

1 tablespoon (tblsp) = 3/8 ounce

1 pony = 1 ounce

1 jigger/bar glass = 1 1/2 ounces

1 shot (*) = 1 1/2 ounces

1 snit = 3 ounces

1 wineglass = 4 ounces

1 split = 6 ounces

1 cup = 8 ounces

1 pint (pt) = 16 ounces

1 quart (qt) = 32 ounces

1 fifth = 25.6 ounces (1/5 gallon)

1 gallon (gal) = 128 ounces

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Metric Conversions
1 fluid ounce (oz) = 29.573 milliliters = appx. 3 centiliters (cl)

1 quart (qt) = 9.4635 deciliters

1 gallon (gal) = 3.7854 liters

1 milliliter (ml) = 1/30 ounce

1 centiliter (cl) = 1/3 ounce

1 deciliter (dl) = 3 1/2 ounces

1 liter (l) = 34 ounces

Other Measurements
English Metric

Fifth = 4/5 Quart = 1/5 Gal. = 25.6 oz => 750 ml = 25.5 oz

Pint (pt) = 1/2 Quart = 16.0 oz => 500 ml = 17.0 oz

Half-Pint = 8.0 oz => 200 ml = 6.8 oz

Half-Gallon = 64.0 oz => 1750 ml = 59.7 oz

Quart = 32.0 oz => 1000 ml = 34.1 oz

A "shotglass" is usually 1.5 ounces, but sometimes 2 ounces with a measuring line at
(*)

1.5 ounces. You can also buy (in US) "short shot" glasses or "pony shots" which are 1
ounce. Pony shots are usually used with martinis, manhattans, and rob roys.

2. Equipment

Setting up a bar

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Basic set of tools

When setting up a bar, you will need quite a lot of equipment. The following is a list of basic bar
equipment you should have in your bar to allow you to make most drinks. You may also want to
take a look at the list of additional equipment that will make life behind the bar a bit easier
too.

 Bottle opener
 Corkscrew
 Can opener
 Measuring cups and spoon set
 Bar spoon with long handle and muddler on the end
 Juice squeezer
 Electric blender
 Cutting board and a sharp knife
 Ice bucket with an ice tong
 Mixing glass
 Shaker and strainer
 Bottle sealers
 Towels
 Boxes/jars to store garnishes in
 Glassware (See separate page)

You will have to buy new supplies of the following equipment regularly.

 Cocktail napkins and coasters

 Swizzle sticks
 Straws, both long and short ones
 Cocktail picks
 Sugar and salt (for coating rim of glasses)

Additional equipment

In addition you may wish to buy some other equipment to make things a bit easier and to be able
to make additional drinks.

 Ice crusher, preferably electric

You can crush ice manually, but an electric crusher it a whole lot easier than using a
hammer.

 Wooden muddler
 Ice pick or chipper
 Vegetable peeler or a twist cutter for fruit peels
 Ice scoop
 Funnel

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  Nutmeg grater

Glassware

When operating a bar, whether it be in-house or a business, you need to have certain types of
glasses. The right glass can enhance the drink you are serving, making you look even
better.You really do not want to serve wine in a coffee cup, a cocktail in a beer mug, and you
definitely don't want to serve an Alabama Slammer in a sherry glass. Get the point?

Glass accidents
When you are around any bar, home or business, you need to be concerned for yourself and your
guests. Here are a few tips about accidents and what to do:

 Always use an ice scoop and not the glass itself. Tiny slivers of glass always chip off when dipped
into an ice well and your glasses become unclear after a while
 If you accidentally break a glass near ice, always throw away all the ice. When glass shatters,
pieces go everywhere. You really don't want pieces of glass in your drink.
 Never take a hot glass and add ice into it. This can cause the glass to shatter due to thermal
shock. Be careful about this.
 Mechanical shock occurs when you clank two glass together. One of the glasses will almost
always break.
 If you carry the glasses by the stem or the base you avoid fingerprints where people drink from,
and you will have more support carrying the glass.

Different glasses

 Beer mug
 Beer pilsner
 Brandy snifter
 Champagne flute
 Cocktail glass
 Coffee mug
 Collins glass
 Cordial glass
 Highball glass
 Hurricane glass
 Irish coffee cup
 Margarita/Coupette glass
 Mason jar
 Old-fashioned glass
 Parfait glass
 Pitcher
 Pousse cafe glass
 Punch bowl
 Red wine glass

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  Sherry glass
 Shot glass
 Whiskey sour glass
 White wine glass

The History of the Cocktail Shaker

Antecedents of the cocktail shaker can be traced to 7000 BC in South

America where the jar gourd was valued for its use as a closed container.
Ancient Egyptians in 3500 BC knew that adding spices to their grain
fermentations before serving made them more palatable. A forerunner of
the cocktail? Well, archaeologists have yet to find a hieroglyphic list of cocktail
recipes inside the Great Pyramid of Cheops. But we do know in 1520 Cortez wrote to
King Charles V of Spain from the New World of a certain drink made from cacao,
served to Montezuma with much reverence, frothy and foaming from a golden
cylinder.

By the late 1800s, the bartender's shaker as we know it today had become a standard
tool of the trade, invented by an innkeeper when pouring a drink back and forth to
mix. Finding that the smaller mouth of one container fit into another, he held the two
together and shook "for a bit of a show."

At the turn of the century, New York City hotels were serving the English custom of 5
o'clock tea and it was a short leap to the 5 o'clock cocktail hour with shakers
manufactured for home use looking very much like teapots.

In the 1920s martinis were served from sterling silver shakers by high society while
the less affluent made do with glass or nickel-plated devices. The Great War was over
and sacrifice was replaced by a euphoria marked by party-going and a frenzied quest
for pleasure. The mixed drink and cocktail shaker was powered by Prohibition. People
who had never tasted a cocktail before were knocking on speakeasy doors. The outlaw
culture had a powerful pull. Flappers with one foot on the brass rail ordered their
choice of drinks with names like Between the Sheets, Fox Trot, and Zanzibar,
liberated more by this act and smoking in public than by their new voting rights.

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The International Silver Company produced shakers in the form of the
Boston Lighthouse and golf bags, as well as, traditional shapes. There
were rooster- and penguin-shaped shakers, and from Germany
zeppelin and aeroplane shakers. Many of these shapes were not
entirely capricious. The rooster, or "cock of the walk," for example,
had long served as a symbol for tavern signs. The penguin with its
natural "tuxedo" symbolized the good life. The Graf Zeppelin had
become the first commercial aircraft to cross the Atlantic - an 111-
hour non-stop flight that captured the attention of the world.

Such ingenious designs were all the rage, cocktail shaker skills and drink rituals were
as important in the Jazz Age lifestyle as the latest dance steps. Colorful cocktails with
sweet mixes stretched out the supply of illicit alcohol and helped disguise the taste of
homemade hooch. While gin, easier to duplicate than rye or scotch, became the drink
of choice and the martini society's favorite.

But the real popularity explosion of cocktail shakers occurred after the repeal of
Prohibition in 1933. Now they were featured frequently on the silver screen, shakers
and accoutrements part of every movie set. Stars were constantly sipping cocktails
when they weren't lighting each others' cigarettes, both de rigueur symbols of
sophistication. Nick and Nora Charles, the delightfully sodden couple that poured
their way through endless martinis in The Thin Man series, knew how to shake a drink
with style, as did the tens of thousands of Americans who shook, swirled, and swilled
cocktails by the shaker-full in the years following the repeal of Prohibition. Movie
fans watched Fred and Ginger dance across the screen, cocktail glass in hand, and
wanted their own symbol of the good life to shake themselves out of the Depression
that gripped the country.

The Art Deco movie set aesthetic was perfect for the Depression-driven
cocktail shaker. To meet popular demand, machine age factories, geared
for mass production, began turning them out in droves. Fashioned from
the high-tech materials of the day, chrome-plated stainless steel shakers
with Bakelite trim replaced those of sterling silver and were advertised
as "non-tarnishing, no polishing needed." The great glass companies, such as
Cambridge, Heisey, and Imperial, leaped into action. Stunning etched and silk-
screened designs were created, often in brilliant hues of ruby or cobalt. Industrial
design was at the height of popularity and superstar designers such as Russel Wright,
Kem Weber, and Lurelle Guild created streamlined modern masterpieces, many in the
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shape of the new deity of architecture, the skyscraper. If there is a definitive classic it
would have to be the sleek 1936 chrome-plated "Manhattan Skyscraper serving set"
by master industrial designer Norman Bel Geddes, sought by collectors of today as the
perfect mix of form and function.

By the end of the decade, shakers had become standard household objects, affordable
to all. Every family had at least one shaker on the shelf. There were now cocktail
shakers in the shape of bowling pins, dumbbells, town criers bells, and even in the
shape of a lady's leg. The cocktail party had influenced fashion, furniture, and interior
design. Coffee tables were now cocktail tables, and the little black dress, designed by
Coco Chanel, went from fad to fashion, and is now an institution.

At the beginning of the 1940s, the Depression ended, but not in the way most had
hoped. It ended on December 7, 1941. The golden era of the cocktail shaker was over,
and America's involvement in World War II began. All metal went to the war effort.
Companies that once made cocktail shakers, now made artillery shells. After the war,
few thought of the shakers. We were in the atomic age, thinking of jet-propelled
airplanes, a thing called television, and new cars with lots of chrome.

In the early 1950s, a brief renewal of interest in cocktail shakers occurred when new
homes featuring finished basements, called "roc rooms," were equipped with bars. But
the push-button age had taken the fun out of mixing drinks. Shakers came with
battery-powered stirring devices. Worse yet, electric blenders became popular; drop in
some ice, add the alcohol of your choice, a package of "redi-mix," flick a switch
and.... Gone were the rites and rituals, the showmanship, the reward for effort. Small
wonder, then, that these elegant stars of the 1930s were forced into retirement.

And there they sat - in attics and closets nationwide - waiting to be recalled to life.
Over 50 years have passed now, and one can faintly hear the clink of ice cubes as
shakers are, once again, a symbol of elegance.

3. THE INGREDIENTS

Stocking your bar

You cannot make drinks out of the equipment, so you'll probably want to buy a selection of
liquors and mixers too. It is impossible to make a list that "fits all" without including every
possible liquor in the World, but here are a few guidelines on what to buy.

You should always choose your bar stock to suit your guests. Young people often prefer the

HEMANT J. Page 12
more exotic drinks, so you will need various fruit juices and flavored liqueurs instead of the
darker liquors (like whiskey) older people often prefer.

It is likely you will experience requests for drinks you cannot make, but that happen to almost
every bar now and then. You can add new liquors to your bar stock later, and should learn how
to mix what you have in the meantime.

A well stocked bar should have the following, but you should consider the number and type of
guests you expect before buying.

 Gin (dry)
 Vodka
 Rye (or Canadian whiskey)
 Bourbon
 Scotch whiskey
 Rum (light)
 Vermouth (dry and sweet)
 Tequila
 White and red wine (dry)
 Beer (lager)
 Cognac (or other brandy)
 Different liqueurs:
o Advocaat (somewhat like brandy eggnog)
o Amaretto (almond)
o Anisette (anise)
o Aquavit (caraway)
o Benedictine (herbs)
o Chambord (black-raspberry)
o Chartreuse (herbs)
o Contreau/Triple sec (oranges)
o Crème de Cacao (cacao)
o Crème de Cassis (blackcurrant)
o Crème de Menthe (mint)
o Crème de Violette/Crème Yvette (violets)
o Curaçao (oranges)
o Galliano (herbs and spices)
o Godiva (chocolate)
o Goldwasser (herbs and spices, flecked with gold leaf bits)
o Grand Marnier (oranges)
o Irish Cream (whiskey and cream)
o Kahlúa (coffee)
o Kümmel (caraway)
o Mandarine Napoléon (tangerine)
o Midori (melon)
o Ouzo (anise)
o Peter Heering (cherry)
o Prunelle (plum)
o Sabra (orange and chocolate)
o Sambuca (wild elderberries)
o Sloe Gin (sloe berries)

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 o Southern Comfort (peach)
o Strega (orange and spices)
o Tia Maria (coffee)

In addition to the liquors, you will need different mixers, flavorings and garnishes.

 Club soda
 Tonic water
 Ginger ale
 7-Up or Sprite
 Cola
 Juices:
o Tomato juice
o Orange juice
o Pineapple juice
o Cranberry juice
o Grapefruit juice
 Bitters
 Grenadine
 Maraschino liqueur
 Worcestershire sauce
 Tabasco sauce
 Milk
 Coffee
 Heavy cream
 Cherries (maraschino)
 Green olives (small)
 Cocktail onions
 Lemons, limes and oranges
 Sugar, salt and pepper.

Punch Garnish

Fruited Ice Ring

Turn your favorite punch into a sparkling delight by adding a colorful fruited ice ring. The ice
ring is easy to prepare and makes a beautiful presentation. Use the fruit of your choice and, if
you wish, substitute fruit juice for the water. Just be sure to coordinate the flavor and color of the
juice with the ingredients of your punch.

Water
1/2 lb red and/or green seedless grapes, cut in small clusters
1/2 pint fresh strawberries
1 small orange, sliced, then halved

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Non toxic leaves, such as lemon leaves or rose leaves

1. Pour water into a 5-cup ring mold (or any size ring mold that fits your punch bowl) to 1/2 inch
below top of mold; freeze until firm, about 3 hours.
2. Arrange grapes, strawberries and orange slices decoratively on top of ice in mold. Tuck leaves
between fruit, as desired. Arrange so that some fruit and leaves stand above top of mold.
3. Add enough water to fill the ring mold; freeze until firm, about 1 hour. Dip ring mold in warm
water for a few seconds to loosen ice; unmold and float fruit side up in punch.

Fruited Ice Cubes

Suggested Fruits Beverage

-------------------------------------------------------------------------

Lemon slices Iced tea

Strawberries, raspberries, Lemonade

lemon or lime slices

Pineapple chunks; grapes; Punch

strawberries; raspberries;
maraschino cherries;
mandarin oranges; orange,
lemon or lime slices

Lime slices, strawberries, Ginger ale

raspberries

To make fruited ice cubes, fill an ice-cube tray halfway with water; freeze until firm, about 1 1/2
hours. Place one or two pieces of desired fruit in each section of the tray. Fill with water; freeze
until firm, about 1 1/2 hours. If desired, substitute lemonade or a light-colored juice for the
water.

Gravity Chart

When making layered drinks, also known as a Pousse Cafe, you'll need to know which
ingredients are heavier than the others. The technique is simple; the heaviest liquor is poured
into the glass first, and the lighter ones are layered carefully on top with the lightest one on top.

This table list some common liquors, along with their Specific Gravity that is the weight of the
liquor relative to water. Higher values indicate a heavier liquor.

Name Gravity Color

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 Southern Comfort 0.97

Tuaca 0.98 Amber

Water 1.00 White

Green Chartreuse 1.01 Green

Cointreau 1.04 White

Peach liqueur 1.04 Dark amber

Sloe gin 1.04 Deep red

Kummel 1.04 White

Peppermint schnapps 1.04 White

Benedictine 1.04

Brandy 1.04 Amber

Midori melon liqueur 1.05 Green

Rock and Rye 1.05 Amber

Apricot brandy 1.06 Amber

Blackberry brandy 1.06 Dark red

Cherry brandy 1.06 Dark red

Peach brandy 1.06 Dark amber

Campari 1.06 Red

Yellow Chartreuse 1.06 Yellow

Drambuie 1.08

Frangelico 1.08

Orange Curacao 1.08 Orange

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 Triple sec 1.09 White

Tia maria 1.09 Brown

Apricot liqueur 1.09 Amber

Blackberry liqueur 1.10 Dark red

Amaretto 1.10 Light brown

Blue Curacao 1.11 Blue

Cherry liqueur 1.12 Dark red

Galliano 1.11 Golden yellow

Green Crème de Menthe 1.12 Green

White Crème de Menthe 1.12 White

Strawberry liqueur 1.12 Red

Parfrait d'Amour 1.13 Violet

Coffee liqueur 1.14 Dark brown

Crème de Banane 1.14 Yellow

Dark Crème de Cacao 1.14 Brown

White Crème de Cacao 1.14 White

Kahlua 1.15 Dark brown

Crème de Almond 1.16

Crème de Noyaux 1.17 Bright red

Anisette 1.17 White

Crème de Cassis 1.18

HEMANT J. Page 17
Beer

Serving Beer

Beer should be served at correct temperature for maximum enjoyment.

 Lager beers should be kept in the refrigerator before serving at 9°C/48°F.

 The light American and Australian lagers should be server at a lower temperature of 6°C/42°F.
 Ales should never be over-chilled, or it will develop a haze and loose their fruity-flavors. 12-
13°C/54-56°F are recommended temperatures for serving.
 Very strong ales should be served at room temperature.

Never store a bottle-conditioned beer in the refrigerator, but keep them cool and standing for
several hours before serving to allow the sediment to clear.

Beer mixed with something

Beer is sometimes mixed with other alcoholic beverages and given nicknames. Here's a list:

Black and Tan: Guinness and bitter or Guinness and mild.

Black Velvet: Guinness and champagne.

Poor Man's Black Velvet: Guinness and cider.

Black Russian: Guinness and vodka

Velvet Pussy: Guinness and port.

Black Maria: Guinness and Tia Maria

Red Velvet: Guinness, cider and blackcurrant.

Red Witch: Guinness, Pernod, cider and blackcurrant.

Mother-in-law: Old and bitter.

Granny: Old and mild.

Blacksmith: Guinness and barley wine.

Boilermaker: Brown and mild.

HEMANT J. Page 18
Lightplater: Light ale and bitter.

Narfer narf: London slang for a half pint of mild and a half pint of bitter.

Narfer narfer narf: A half pint of Narfer narf (of course).

Dragon's blood: Barley wine and rum.

Dog's nose: Bitter and gin.

Snake bite: Lager and cider.

Beer Glossary

This is a list of terms used when describing beers:

Abbey

Commercial Belgian beers licensed by abbeys. Not to be confused with Trappist ales.

Adjuncts

Materials, like rice, corn and brewing sugar, used in place of traditional grains for cheapness or
lightness of flavor.

Ale

The oldest beer style in the world. Produced by warm or top fermentation.

Alt

Dark brown top-fermenting beer from Düsseldorf.

Alpha acid

The main component of the bittering agent in the hop flower.

Attenuation

The extent to which brewing sugars turn to alcohol and carbon dioxide.

Beer

Generic term for an alcoholic drink made from grain. Includes both ale and lager.

Bitter

HEMANT J. Page 19
 British term for the pale, amber or copper-colored beers that developed from the pale ales in
the 19th century.

Bock or Bok

Strong beer style of The Netherlands and Germany.

Bottle-conditioned

Beer that undergoes a secondary fermentation in the bottle.

Brew kettle

See Copper

Cask-conditioned

Beer that undergoes a secondary fermentation in the cask. Known as "real ale", closely
identified with British beers.

Copper

Vessel used to boil the sugary wort with hops.

Decoction mashing

A system mainly used in lager brewing in which portions of the wort are removed from the
vessel, heated to a higher temperature and then returned. Improves ensymic activity and the
conversion of starch to sugar in poorly modified malts.

Dry-hopping

The addition of a small amount of hops to a cask of beer to improve aroma and bitterness.

Dunkel

A dark lager beer in Germany, a Bavarian speciality that predates the first pale lagers.

Entire

The earliest form of porter, short for "entire butt".

Ester

Flavor compounds produced by the action of yeast turning sugars into alcohol and carbon
dioxide. Esters may be fruity or spicy.

Fining

HEMANT J. Page 20
 Substance that clarifies beer, usually made from the swim bladder of sturgeon fish; also known
as isinglass.

Framboise or Frambozen

Raspberry-flavored lambic beer.

Grist

The coarse powder derived from malt that has been milled or "cracked" in the brewery prior to
mashing.

Gueuze

A blend of Belgian lambic beers.

Helles or Hell

A pale Bavarian lager beer.

Hop (Lat: Humulus Lupulus)

Herb used when brewing to add aroma and bitterness.

IBU

International Bitterness Units. An internationally-agreed scale for measuring the bitterness of

beer. A "lite" American lager may have around 10 IBU's, an English mild ale around 20 units, an
India Pale Ale 40 or higher, an Irish stout 55 to 60 and barley wine 65.

Infusion

Method of mashing used mainly in ale-brewing where the grains are left to soak with pure
water while starches convert to sugar, usually carried out at a constant temperature.

Kölsch

Top-fermenting golden beer from Cologne.

Kräusen

The addition of partially-fermented wort during lagering to encourage a strong secondary

fermentation.

Kriek

Cherry-flavored lambic beer.

Lager

HEMANT J. Page 21
 The cold-conditioning of beer at around 0 degrees Centigrade to encourage the yeast to settle
out, increase carbonation and produce a smooth, clean-tasting beer. From the German meaning
"to store".

Lambic

Belgian beer made by spontaneous fermentation.

Lauter tun

Vessel used to clarify the wort after the mashing stage.

Malt

Barley or other cereals that have been partially germinated to allow starches to be converted
into fermentable sugars.

Mash

First stage of the brewing process, when the malt is mixed with pure hot water to extract the
sugars.

Märzen

Traditional Bavarian lager brewed in March and stored until autumn for the Munich
Oktoberfest.

Mild

Dark brown (occasionally pale) English and Welsh beer, lightly hopped. The oldest style of beer
that once derived it color from malt cured over wood fires. One of the components of the first
porters.

Milk stout

Stout made with the addition of lactose, which is unfermentable, producing a beer low in
alcohol with a creamy, slightly sweet character.

Pilsner or Pilsener or Pils

International brand name for a light-colored lager.

Porter

Dark - brown or black - beer originating in London.

Priming

HEMANT J. Page 22
 Addition of sugar to encourage a secondary fermentation in beer.

Reinheitsgebot

Bavarian beer law of 1516 (the "Purity Pledge) that lays down that only malted grain, hops,
yeast and water can be used in brewing. Now covers the whole of Germany.

Shilling

Ancient method of invoicing beer in Scotland on strength. Beers are called 60, 70 or 80 shilling.

Sparging

From the French esparger, to sprinkle; Sprinkling or spraying the spent grains in the mash tun or
lauter tun to flush out any remaining malt sugars.

Square

A traditional, open fermenting vessel.

Steam beer

American beer style saved by the Anchor Brewery in San Francisco.

Stout

Once an English generic term for the strongest ("stoutest") beer in a brewery. Now considered a
quintessentially Irish style.

Trappist

Ales brewed by monks of the Trappist order in Belgium and The Netherlands.

Union

Method of fermentation developed in Burton-tn-Trent using large oak casks.

Ur or Urtyp

German for original.

Weizen or Weisse

German for wheat or white beer.

Wort

Liquid resulting from the mashing process, rich in malt and sugars.

HEMANT J. Page 23
Coffee and caffeine

Coffee Introduction

Coffee should never be merely the beverage at a meal. Coffee should be the center of any sit-
down, if not the ONLY thing consumed. The odd doughnut or slice of cheesecake is allowed,
though not preferred.

Coffee must be drank from a porcelain mug, that must be larger than a dixie cup. The main
reason that styrofoam and plastic just don't feel right, and more importantly, your spoon (which
must be metal) will not "clink" properly through the various stages of stirring unless porcelain is
used. The mug must be large so that you do not need to refill it too frequently, and so that
stirring may properly take place without spillage.

Stirring occurs in very distinct stages. First a rotary swirling which makes the coffee form a
small whirlpool and dip slightly in the center. Over ambition at this stage will cause spillage
over the side-- something to avoid and to caution beginners of. Next, the cross-stroke, with
follows a chord form one side of the mug to the other, passing roughly through the mug's
geometric center, and which is generally made towards you so that over-ambition at this stage
will slop coffee on you and not your companion. That cross-stroke creates random eddies in the
coffee and effect proper mixing of the cream or sugar, or at least stirs up the sediments. Finally
the removal. The spoon should be tapped lightly on the rim of the mug, two or three times to
knock off any large drops. DO NOT lick spoon to remove final drops. Spoon will leave a stain
where ever you place it, so place it accordingly.

Companionship is the most overlooked part of drinking coffee. At its finest coffee is never
consumed alone. However the proper companion is important. They should not talk too much,
nor require that you talk too much. Talking limits one's ability to savor the moment and the
brew. If silences are embarrassing between you and someone, do not drink coffee with them. If
looking blankly at someone, or if being looked blankly over a mug bothers either of you, do not
drink coffee together. Never drink coffee with someone drinking tea -- they are COMPLETELY
INCOMPATIBLE experiences.

Coffee should be strong. Hot, brown colored water does not coffee make. But this does not mean
it should taste like kerosene -- coffee should be smooth, almost like melted, unsweetened
chocolate. There is no such thing as good instant coffee. Nor will decaffeinated coffee ever hack
it. Also, sugar should always be used to sweeten -- never some artificial placebo. How much fat
can one lump of sugar slap on your thighs? -- use the real stuff, because deep down you know
nothing tastes the same.

And finally where to go with the perfect companion to drink this, hopefully, not completely
repulsive cup of something they're calling coffee. The place must exist cafe style. Lots of small
tables. Little organization. There should be a light buzz of conversation around you. Enough
indistinct noise to cover the sound of you breathing, but not enough to cover the "clinks" of the

HEMANT J. Page 24
removal stage of stirring. Well lit. Airy. Coffee is a private experience that can only be properly
appreciated in a public place. If there aren't other people around who are screwing their coffee
experience up completely you do not realize how wonderful yours is.

Always exhale after finishing a cup and enjoy the heat and flavor of your breath.

Lastly, if you are a man, then remember that just because your well- sized, porcelain mug has a
handle doesn't mean you have to use it. Assuming you have fairly large hands you can merely
grip the mug near the top with the tips of your thumb and fore- and middlefinger, with the
ringfinger draped around the handle so that you know where it is and don't bop yourself in the
nose with it, and drink from the mug that way. Women must always use the handle, and putting
two fingers through the hole is allowed. Sexist as it may sound, women and men approach coffee
and food in general in different manners, ie, civilized versus "what's the extra fork for?".

Coffee tasting

Coffee tasting terminology ranges from easily understandable to highly technical, and some of
the more esoteric terms may be a little difficult to decipher.

This short vocabulary list explains some basic phrases that will help increase your understanding
of fine coffees.

The basics

Flavor, acidity, and body are the three fundamental tasting terms.

Flavor is the total impression of aroma, acidity and body. It can be used in a general sense ("this
coffee is flavorful"), or with specific attributes in mind ("this coffee has a flavor reminiscent of
chocolate").

Acidity is the sharp, lively quality of all high-grown coffees. Acid is not the same as bitter or
sour, and has nothing to do with objective pH factors. Acidity is the brisk, snappy quality which
makes coffee refreshing and palate cleansing.

Body is the tactile impression of the weight of the brewed beverage in the mouth. It may range
from watery and thin, through light, medium and full, to buttery or even syrupy in the case of
some Indonesian varieties.

Other useful terms

Aroma is the odor or fragrance of brewed coffee. Bouquet is a less frequently used term, and
refers only to the smell of coffee grounds. Aroma is often distinctive and complex. Terms used
to describe aroma include: caramelly (candy or syrup-like), carbony (for dark roasts), chocolaty,
fruity, floral, herbal, malty (cereal-like), rich (over-used), rounded, spicy.

Bitter is a basic taste perceived primarily at the back of the tongue. Dark roasts are intentionally

HEMANT J. Page 25
bitter, but bitterness is more commonly caused by overextraction (too little coffee at too fine a
grind). Bitter is not a synonym for sour.

Bland is the pale, insipid flavor often found in low-grown coffees. Underextracted coffee (made
with too little coffee or too coarse a grind) is also bland.

Briny is a salty sensation caused by application of excessive heat often brewing. You'll
recognize it as the familiar smell of "truck stop" coffee.

Earthy is often used to describe the spicy, "of the earth" taste of Indonesian coffees. Carried to
an extreme, as in the case of the cheap filler coffees used in commercial blends, earthy can
become dirty, an obviously undesirable sensation caused by poor processing techniques like
drying beans on the ground.

Exotic refers to a coffee with unusual aromatic and flavor notes, such as floral, berry, and sweet
spice-like qualities. Coffees from East Africa and Indonesia often have such characteristics.

Mellow is a term for well balanced coffee of low-to-medium acidity.

Mild denotes a coffee with harmonious, delicate flavor. Fine, high- grown Latin American
coffee is often described as mild. It is also a coffee trade term for any arabica coffee other than
those from Brazil.

Soft describes low-acid coffees such as Indonesians, that may also be called mellow or sweet.

Sour is a primary taste perceived mainly on the posterior sides of the tongue, and is
characteristic of light-roasted coffees.

Spicy refers to an aroma or flavor reminiscent of a particular spice. Some Indonesian arabicas,
especially aged coffees, evoke an association with sweet spices like cardamom. Others, such as
Guatemala Antigua, are almost peppery.

Strong technically refers to the degree of presence of various taste defects and virtues, or to the
relative proportion of coffee solubles to water in a given brew. In popular use, it's often the
assertive flavor of dark-roasted beans. It is also incorrectly associated with high caffeine content.
In fact, caffeine is actually highest in bland canned coffees, due to the large percentage of high-
caffeine robusta coffees they typically contain.

Sweet is used as a general term for smooth, palatable coffee, free from defects and harsh flavors.

Tangy is a darting sourness, almost fruit-like in nature, related to wininess. A fine high-grown
Costa Rican coffee is frequently tangy.

Wild describes a coffee with extreme flavor characteristics. It can be a defect or a positive
attribute, and denotes odd, racy nuances of flavor and aroma. The textbook example is Ethiopia

HEMANT J. Page 26
Harrar, a coffee which nearly always exhibits such flavors.

Winy is a desirable flavor reminiscent of fine red wine. The contrast between fruit-like acidity
and smooth body creates flavor interest. Kenyan coffees are a classic example of winy coffee
flavor.

Coffee flavor and aroma may be classified according to geographic origin. Coffees, like wine
grapes, get much of their flavor from the specific growing conditions and preparation methods of
each producing region. Each region has common characteristics that you can learn to recognize.

Coffee families

Central and South American coffees are generally light-to-medium bodied, with clean lively
flavors. These are the most popular varieties Starbucks sells, and their balance and consistency
make them the foundation of good coffee blending an well. This category includes coffees like
Colombia, Costa Rica Tres Rios, Guatemala Antigua and Mexico. Kona, though geographically
a product of the Pacific islands, falls within this Latin American range of taste and aroma.

East African coffees are unique and under-appreciated. They often combine the sparkling
acidity of the best Central Americans with unique floral or winy notes, and typically are
medium-to-full bodied. These coffees are found in the morning cup of nearly every professional
coffee taster. The category includes Kenya, Ethiopia Sidamo and Yergacheffe and Ethiopia
Harrar.

Indonesian coffees are at the opposite end of the spectrum from Latin American coffees.
Usually full-bodied and smooth, low in acidity, and often possessing earthy and exotic taste
elements. Their fullness and depth make them an important "anchor" component of choice
blends like Gold Coast and Yukon Blend. This group includes Estate Java, Sumatra Boengie,
Papua New Guinea and Sulawesi.

Dark Roasts use coffees of varying geographic origins to provide a specific range of flavors,
from the caramel spice of Espresso, to the smoky tang of Italian Roast, to the pungent roastiness
of French Roast. The difference at Starbucks is using specific, varietal-quality coffees in each
dark roast blend.

Blends combine varietal tastes to create greater complexity and completeness. Typically, a blend
might play off Central American acidity with Indonesian smoothness, or spice up a delicate
varietal with the tang of a dark roast. Blending, at its best, is high art, offering a unity in
diversity which few straight coffees can match.

Some roasters use the opportunity to dump low-grade filler coffees into the mix, to "extend" the
blend along with their profit margins. At Starbucks, we blend according to taste, using premium
quality beans to create a balanced brew, harmonious in body, acidity and aroma, seeking an
overall flavor that is greater than the sum of its parts.

Decaffeinated coffees are growing in popularity and--we are pleased to note--in quality and

HEMANT J. Page 27
availability, as well. Some find the effects of too much caffeine unpleasant; others are looking
for a hot cup to enjoy before bedtime. Whatever the reason, Starbucks is here to ensure that these
deserving souls are not condemned to drink the thin, flavorless decaffeinated blends sold in
supermarkets. We are proud to offer a complete selection, both in water and traditional
processes, in regular and dark roasts.

The coffee information is reproduced from a brochure available at Starbucks, US. Modulo typos, the
information here is verbatim, except a long description of the >30 types of coffees you can buy from
Starbucks is left out. If you want a copy of this brochure, or one of three others they have put out for
coffee education, you can call them at 1-800-445-3428 (USA).

Caffeine in various beverages

MILLIGRAMS CAFFEINE
BEVERAGE Average Range

Coffee (5-oz. cup)

Brewed, drip method 115 60-180
Brewed, percolator 80 40-170
Instant 65 30-120
Decaffeinated, brewed 3 2-5
Decaffeinated, instant 2 1-5

Tea (5-oz. cup)

Brewed, major U.S. brands 40 20-90
Brewed, imported brands 60 25-110
Instant 30 25-50
Iced (12-oz. glass) 70 67-76

Cocoa beverage (5-oz. cup) 4 2-20

Chocolate milk beverage (8 oz.) 5 2-7
Milk chocolate (1 oz.) 6 1-15
Dark chocolate, semi sweet (1 oz.) 20 5-35
Baker's chocolate (1 oz.) 26 26
Chocolate-flavored syrup (1 oz.) 4 4

SOFT DRINKS

BRAND MILLIGRAMS CAFFEINE

(12-oz. serving)

Sugar-Free Mr. PIBB 58.8

Mountain Dew 54.0
Mello Yello 52.8
TAB 46.8
Coca-Cola 45.6
Diet Coke 45.6
Shasta Cola 44.4
Shasta Cherry Cola 44.4
Shasta Diet Cola 44.4
Mr. PIBB 40.8
Dr. Pepper 39.6

HEMANT J. Page 28
Diet Dr. Pepper 39.6
Big Red 38.4
Sugar Free Big Red 38.4
Pepsi-Cola 38.4
Aspen 36.0
Diet Pepsi 36.0
Pepsi Light 36.0
RC Cola 36.0
Diet Rite 36.0
Kick 31.2
Canada Dry Jamaica Cola 30.0
Canada Dry Diet Cola 1.2

Absinthe FAQ

by Matthew Baggott (bagg@ellis.uchicago.edu)

February 3, 1993

INTRODUCTION
This FAQ file was prepared by Matthew Baggott (bagg@ellis.uchicago.edu) for distribution on the
newsgroup alt.drugs. It may be freely reprinted and distributed as long as it is properly credited. If
you're reprinting the file in a zine (e- or otherwise), I'd like to hear about it. Some uses of the medline
abstracts might be go beyond legal 'fair use' of that intellectual property. If I determine this to be a
problem, I'll replace the abstracts with summaries written by myself. However, people reprinting this
file may wish to leave out that section of the FAQ if this issue is of concern to them. Comments,
questions, referenced information, and personally- collected anecdotes relating to absinthe and
wormwood are welcome. File last updated on 3-FEB-93.

The following individuals contributed information or editorial skills to this FAQ file: Michael
Golden (mgolden@eecs.umich.edu) archived the recipies which were posted to rec.food.drink
by unknown parties; Laurent Hagimont (hagimont@cnam.cnam.fr) and Johnny Svensson
(svensson@ISI.edu) supplied information about the current availability of absinthe; Johnny
Svensson also gave information about wormwood's use as a flavoring in vodka. Myra Chachkin
(cs_myra@gsbvax.uchcicago.edu) provided editorial comments on an earlier draft of this FAQ
file. These individuals deserve much credit for helping to compile obscure data. Nonetheless, the
perspectives, arguments, and errors of this file are mine alone.

The file contains the following sections: What is absinthe?; What is the active component in
absinthe?; What plants contain thujone?; How was/is absinthe made?; References; Recent
references on absinthe/thujone culled from medline; and Books on absinthe culled from the
University of California on-line card catalog. Each of these sections is separated by a partial line
of minus characters, allowing one to easily page through the document.

WHAT IS ABSINTHE?

HEMANT J. Page 29
Absinthe is an alcoholic drink made with an extract from wormwood (Artemisia absinthium). It is an
emerald green drink which is very bitter (due to the presence of absinthin) and is therefore traditionally
poured over a perforated spoonful of sugar into a glass of water. The drink then turns into an opaque
white as the essential oils precipitate out of the alcoholic solution. Absinthe was once popular among
artists and writers and was used by Van Gogh, Baudelaire, and Verlaine, to name a few. It appears to
have been believed to stimulate creativity. However, in the 1850's, there began to be concern about the
results of chronic use. Chronic use of absinthe was believed to produce a syndrome, called absinthism,
which was characterized by addiction, hyperexcitability, and hallucinations. This concern over the health
effects of absinthe was amplified by the prevailing belief in Lamarckian theories of heredity. In other
words, it was believed that any traits acquired by absinthists would be passed on to their children (1).
Absinthe's association with the bohemian lifestyle also worked to compound fears about its effects,
much as has happened with marijuana in America. Absinthe was subsequently banned in many
countries in the beginning of the 1900's.

WHAT IS THE ACTIVE COMPONENT IN ABSINTHE?

This issue is not entirely resolved. Alcohol is definitely one main component. However, another
candidate is the monoterpene, thujone, which which is considered a convulsant. Thujone's mechanism
of action is not known, although structural similarities between thujone and tetrahydrocannabinol (the
active component in marijuana) have led some to hypothesize that both substances have the same site
of action in the brain. Thujone makes up 40 to 90% (by weight) of the essence of wormwood, from
which absinthe is made (2). Thus, thujone would appear to be a good candidate for a second active
component in absinthe. Indeed, thujone has long been considered to be the neurotoxic cause of
absinthism.

However, the direct evidence to support this idea is scant. Absinthe is 75% alcohol. Therefore,
alcohol's effects will limit the amount of thujone one can ingest. Quite simply, you can only
drink a moderate amount of absinthe before you become very drunk from the alcohol. Thujone
would have to be active at a very low dose or be present in high quantities in order to have any
appreciable effect. In the "This and That" column in Trends in the Pharmacological Sciences,
"B. Max" made the following dose calculations:

How much thujone was present in absinthe? Steam distillation of wormwood yields 0.27-0.40%
of a bitter, dark-green oil (3) In a typical recipe for absinthe, 2.5 kg of wormwood were used in
preparing 100 liters of absinthe (4). Typically, 1.5 oz was consumed (diluted with water) per
tipple (5). This is equivalent to 4.4 mg wormwood oil per drink, or 2-4 mg thujone. This is far
below the level at which acute pharmacological effects are observed. Even chronic
administration of 10 mg/kg thujone to rats does not alter spontaneous activity of conditioned
behavior (6). The literature on the pharmacology of thujone is, to put it bluntly, second rate, and
conclusions as to its effects have been extrapolated far beyond the experimental base (7).

Furthermore, the symptoms of absinthism do not appear to be that unlike those of alcoholism.
Hallucinations, sleeplessness, tremors, paralysis, and convulsions can also be noted in cases of
alcoholism. This suggests that the syndrome "absinthism" mayy well have been caused by
alcohol. Because absinthe is no longer popular, little research has been done into its effects on

HEMANT J. Page 30
health. Reports on thujone's/absinthe's toxicity seem to rely mostly on case reports from the
beginning of the century or earlier. Lacking more recent research, it seems most reasonable to
take reports of absinthe's toxicity with skepticism. Essentially, there is little good data to suggest
that absinthe's active components were anything other than alcohol.

(In fairness, I should mention that several individuals who have taken home-made absinthe or
who have drunk it where it is legal have claimed to me that it produced an intoxication unlike
that of alcohol.)

In addition to alcohol and thujone, absinthe sometimes contained methanol (wood alcohol),
which could have contributed to the symptoms of absinthism. Calamus (acorus calamus) and
nutmeg (myristica fragrans) were also sometimes used in making absinthe. Both plants have
reputations for being psychedelics, although to my best of knowledge only nutmeg's psychedelic
properties have been well established. However, it seems unlikely that either plant would have
been added in the quanitities necessary to produce psychoactive effects.

WHAT MODERN ALCOHOLIC DRINKS ARE THERE WHICH ARE RELATED TO

ABSINTHE?
Pernod is basically absinthe without the wormwood. It is named after Henri-Louis Pernod, an individual
who ran an absinthe factory in France in the early 1800s. As a substitute for wormwood, the modern
drink Pernod uses increased amounts of aniseed. Ricard is the name of another modern wormwood-less
absinthe.

Also, vermouth, chartreuse, and benedictine all contain small amounts of thujone. In fact,
vermouth, which is made using the flower heads from wormwood, takes its name from the
german "wermuth" ("wormwood").

Absinthe (made with wormwood) is still available in Spain and reportedly in Denmark and
Portugal as well.

Wormwood is popular as a flavoring for vodka in Sweden.

It is also possible to buy oil of wormwood (produced by steam distillation) from companies that
sell essential oils. One such company is The Essential Oil Co., PO Box 206, Lake Oswego, OR,
97034. 503-697-5992; FAX 503-697-0615; Orders 1-800-729-5912. Catalog is free, but there is
a $50 minimum order (orders under $50 are accepted but charged an additional $5 service
charge). The company also sells other oils of interest to readers of this newsgroup. Caution
should be exercised with these oils since they can contain significant amounts of
pharmacologically active and/or toxic elements.

WHAT PLANTS CONTAIN THUJONE?

According to W. N. Arnold's Scientific American article: Thujone occurs in a variety of plants, including
tansy (Tanacetum vulgare) and sage (salvia officinalis), as well as in all the trees of the arborvitae group,
of which the thuja (Thuja occidentalis), or white cedar, is one. It is also characteristic of most species of

HEMANT J. Page 31
Artemisia, a genus within the Compositae, or daisy, family. Wormwood (Artemisia absinthium) and
Roman wormwood (Artemisia pontica) were the main sources of the thujone in absinthe (4).

HOW WAS/IS ABSINTHE MADE?

Simon and Schulter's Guide to Herbs and Spices tells us that Henri-Louis Pernod used aniseed, fennel,
hyssop, and lemonbalm along with lesser amounts of angelica, star anise, dittany, juniper, nutmeg, and
veronica. These ingredients were mascerated together with wormwood plants. After leaving the
mixture to sit, water was added and the mixture was distilled. Dried herbs, including more wormwood,
were added to the distillate, which was then diluted with alcohol to give a concentration of about 75%
alcohol by volume (8). Different absinthe manufacturers used slightly different ingredients, sometimes
using calamus, which has been purported to have psychoactive effects.

In addition to these ingredients, manufacturers sometimes added other ingredients to produce the
drink's emerald green color. Normally, this color was due to the presence of chlorophyll from the
plants. However, in the event that the product was not properly colored, absinthe makers were
known to add things like copper sulfate, indigo, turmeric, and aniline green. Antimony chloride
was also used to help the drink become cloudy when added to water. Presumably modern makers
of Pernod and absinthe use safer ingredients for their concoctions!

Here are some recipes for "absinthe" which were originally posted to rec.food.drink. Absinthe is
placed in quotes since only the last recipe here will produce something resembling the traditional
drink. I have not personally tried these recipes and do not claim that they are safe or even tasty.

** Absinthe #1 **

 1 pint vodka
 2 tsp crumbled wormwood (dried)
 2tsp anise seed
 1/2 tsp fennel seed
 4 cardomom pods
 1 tsp majoram
 1/2 tsp ground coriander
 2 tsp chopped angelica root
 1 2/3 cups sugar syrup

Place vodka in large jar with tight fitting lid. Add wormwood and shake well; steep 48 hrs and strain out.
Crush seeds and pods in mortar. Add them and all remaining spices to vodka and steep in a warm place
1 week. Filter and sweeten. (The sugar syrup mentioned above is your standard simple syrup.)

** Absinthe #2 **

 1 tsp crumbled wormwood

 1 cup vodka
 2 Tbsp chopped peppermint leaves
 1 piece of lemon peel, 3/4"x2"

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  1/3-1/2 cup sugar syrup

Steep wormwood in vodka for 48 hours. Strain out and add peppermint leaves and lemon peel.
Steep for 8 days, strain and sweeten. Smells good but is more bitter than #1.

** Absinthe Wine **

All herbs are dried.

 2 tsp peppermint
 2tsp dried wormwood
 2 tsp thyme
 2 tsp lavender
 2 tsp hyssop
 2 tsp majoram
 2 tsp sage
 2 pints port

Steep herbs one week, filter and bottle. My notes describe this as "bitter, aromatic and
potent". ** Absinthe #3 ** >From Arnold's article in Scientific American: An 1855 recipe from
Pontarlier, France, gives the following instructions for making absinthe: Macerate 2.5 kilograms
of dried wormwood, 5 kilograms of anise and 5 kilograms of fennel in 95 liters of 85 percent
ethanol by volume. Let the mixture steep for at least 12 hours in the pot of a double boiler. Add
45 liters of water and apply heat; collect 95 liters of distillate. To 40 liters of the distillate, add 1
kilogram of Roman wormwood, 1 kilogram of hyssop and 500 grams of lemon balm, all of
which have been dried and finely divided. Extract at a moderate temperature, then siphon off the
liquor, filter, and reunite it with the remaining 55 liters of distillate. Dilute with water to produce
approximately 100 liters of absinthe with a final alcohol concentration of 74 percent by volume
(4).

4. RECIPES

General Drink Recipes

This is a list of the basic classic cocktail recipes. The cocktails are usually named after the liquor
base. For instance an Alexander made with brandy would be a "Brandy Alexander", and a
Rickey made with rum would be a "Rum Rickey".

Alexander
2 oz. liquor or liqueur
2 oz. white or dark creme de cacao

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2 oz. light cream

Shake, strain into highball glass.

Collins
1 1/2 oz. liquor
3 oz. sour mix

Shake, strain into collins glass, top with 1 oz. club soda.

Cooler
1 1/2 oz. liquor
fill with ginger ale

Serve in highball glass. Garnish with lemon wedge.

Fruit Daiquiri
4 parts light rum
1 part white creme de cacao
1 part appropriate fruit liqueur
fresh fruit

Blend, serve in exotic glass with straw.

Highball
1 1/2 oz. liquor
fill with ginger ale

Serve in highball glass.

Rickey
1 1/2 oz. liquor
fill with club soda

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Serve in highball glass. Garnish with lime wedge.

Sling
1 1/2 oz. liquor
3 oz. sour mix

Shake, strain into collins glass, top with 1 oz. club soda. Garnish with cherry and orange slice.

Sour
1 1/2 oz. liquor
3 oz. sour mix

Shake, strain into lowball glass or serve straight in sour glass. Garnish with cherry and orange
slice.

Spritzer
1 1/2 oz. liquor

Fill with club soda. Serve in highball glass.

A few words about making liqueurs

Fruit Liqueurs
Fruit Liqueur - Berry
(Tested on raspberries, blackberries and a mix of both).

Start with fresh fruit. Place cleaned fruit into a jar.

Add very strong alcohol just so it barely covers all of the fruit. I used double distilled vodka
(alcohol content probably about 55-65%). Beware though - Apparently operating a still is VERY
illegal!!

Let the covered jar sit for about a week and a half (it's covered so the alcohol doesn't evaporate).
Note that no fermentation takes place here- all that happens is that the fruit soaks up the alcohol,

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and releases some of its juices. Depending on the type of fruit the level of fluid may decrease.
Once you've decided that the fruit has soaked in much of the alcohol gently pour off the fluid so
as not to blemish the fruit (try one now for a taste experience :-). Call this (very strong) fluid
rack #1.

During the following steps you probably should avoid blemishing the fruit if at all possible.

Replace the fruit in the jar, but layer it with sugar. How much sugar is a bit difficult to say here.
I usually tried to do my best to cover almost all of the fruit with _some_ sugar. Cover the jar
again. What happens now is that the sugar makes the fruit give off its alcohol and shrivel
slightly. In a couple of days the level of juice in the jar should reach almost the top of the fruit.
This means it is time to pour it off again, call this rack #2.

Now we repeat the layering with sugar step (getting rack#3, rack#4, etc) until only a very small
amount of juice is released. I have been told that with cherries this can be kept up until only a
tiny little bit of cherry skin is surrounding the pit. Each rack is sweeter and sweeter.

With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of
juice. So I took the berries, threw them into a cloth and twisted the hell out them to release the
vestiges of alcohol and juice. This was rack#5. The left over pulp can be used with ice-cream.
Note that this step is entirely optional, four racks were plenty enough (but why waste alcohol :-).

Now comes the fun part.

Invite several friends (I used 5) and mix the different racks in various proportions and get some
feedback on how they taste (too sweet, too alcoholic, too dry, etc). Don't use too many friends or
else you won't have any left after the tasting. Now you should know what proportions to mix the
final product in. Disposing of juice _not_ used in the final mix is left as an exercise to the reader
(I had some sweet stuff left over and use it on ice cream).

Thoughts on the final mix:

In my case the final mix was very close to the ratio of rack#1: rack#2: rack#3 etc. This was
convenient because I got the maximum of liqueur with minimal leftovers.

After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST
liqueur I have EVER tasted)- I have decided to make liqueur also. Here are the directions he
gave me (for cherry liqueur):

Fill a Jar with cherries.

Add alcohol to cover all the cherries.
Let sit for a week or so, the cherries should have swelled and there should be less liquid in the
jar.
Pour off the liquid.
a)Layer the cherries with sugar and let sit another week.
b)Pour off resulting fluid.
c)Repeat steps a) and b) until the cherries are so small that they're just basically the pit covered

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with a very thin skin.

Now mix all the batches that you poured off to suit your taste. The first is most bitter, the last is
the sweetest.

Fruit Liqueur - Citrus

 Find a glass container with an opening large enough to comfortable accept a medium size
orange. the small the container the better.
 Invert a glass shot glass and center in the bottom of the container.
 Pour a cup of Everclear into the container without wetting the shot glass top. Place a fresh
orange on top of the shot glass. The orange should have a moderately thick skin, but not
excessive.
 A ground glass top is ideal, if not, a closely fitting plate will do to cover the brue.
 Check daily as the orange "sweats" its oils. It will slow after three or four days (a week is OK but
not necessary). DO NOT OPEN AT ANY TIME till done.
 Remove orange and shot glass and pour in a cup of bar syrup. There is no magic here, find your
own sweetness level, this is just for openers.
 Pour into a regular bottle and stopper tightly (after you've tasted it, clear, crisp, intense, pure,
WOW, no more of those orange liqueurs again).

This stuff is fragile so plan on using it soon and don't make more than you can use, one week is
fine, after two it very drinkable but the flavor is noticeably less. And, it will get cloudy with no
apparent affect.

Yes any citris will work (never tried a grapefruit), we even put two dozen mint leaves on a
thread and hung over. The leaves turned black and crumbly, but the taste; sheer POWER.

5. THE INEVITABLE

Intoximeter

With this gadget you can calculate your blood alcohol level (roughly). Different people use
different time to get sober, so this is only meant as a funny gadget, not an exact measurement (in
fact, it may not be that exact either as it doesn't take the time between the drinks into account).

How it works: The alcohol will add to the water in your body. An adult male consists of 60-80
percent water, and an adult female of 50-70 percent water. (That is why women get drunk
quicker than men.) The blood alcohol level will be reduced by about 0.015 percent per hour.

And please never drink and drive, even if you only had one beer it will affect your ability to

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drive safely.

The Human Body's Reaction to Alcohol

Blood
Physical reaction
alcohol

0.02% The ability to perform complex tasks is reduced. You get a little tense and hot.

0.05% You get more excited.

You really get "in the mood". Memory is weakened. You exaggerate things and speak
0.08%
loud.

Looses control of muscles and emotional feelings. Most people stop drinking at this
0.10%
level, so should you!

0.15% You are really drunk. Staggering, nausea and sleepyness.

0.20% You experience problems speaking. See things double.

0.30% You are dead drunk. No sense of what is happening around you.

0.35% - Unconsciousness or coma. Reduces respiration. Risk of suffering brain damage is high,
0.40% even dying.

Over 0.40% GAME OVER - You most likely will die.

Dr. I. M. Bibe's Anti-Hangover Tips

Well, having done YEARS of research (;-D) on hangover cures, here are my scientific findings:

1. There is one preventive measure that is absolutely foolproof for every person in the world:
Don't ever drink. You'll be guaranteed to avoid hangovers for the rest of your life.
2. Since 99.9% of the people who are concerned with hangovers will never follow method #1,

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 then the next best preventive measure is this:
Never drink enough to get really drunk. That way, hangovers will be rare, if not nonexistent.
3. Methods #1 & #2 apply to ALL people. From this point on, we enter the mysterious realm of
experimental preventives:
The problem here is that all people are not alike in such things as size, weight, metabolism,
chemistry, etc. So, what works for me may not work for you. But I offer these as good ideas to
try when you've done what 89% of us do - namely, said to hell with methods #1 & #2.
You've just opened your eyes to find yourself crumbled into a collapsed mess, hopefully in a
bed, hopefully in somewhat familiar surroundings, but, worst of all, awake. Your mind gradually
manages to reconstruct some sort of memory of some portion of the previous night's activities.
You feel like the worst part of hell (this is the cue for the proverbial "I'll-never-drink-again"
declaration, one of the most pitiful demonstrations of bull$#!+ in all of human behavior). You
need help. Quick.
A little understanding of what a hangover actually IS really comes in handy here. It's a
combination of a few physiological things:
1. Dehydration - the alcohol has forced evaporation of a certain vital portion of the body's
water.
2. Nervous shock - you're coming off the effects of a mild overdose of a depressant drug,
so your nerves are displaying the great Newtonian natural law of action/reaction by
going into a relatively hypersensitive state.
3. malnutrition - pumping all that alcohol and liquid through your body has effectively
flushed away a significant supply of your storage of vitamins and nutrients, chemicals
which would stimulate natural defense systems, but you're running seriously low on
them now.

What you need to do is take some restorative steps to begin a recovery process. This means
doing the same things that you should've done in method #3 (it's really too late now, but it
can't hurt). It means rest and as little nervous stimulation as possible. It also means trying to eat
something that will help to replace the nutrients you've lost. That really should be in the forms
of fruits/vegetables, NOT fatty, greasy junk, not dairy foods, something that isn't too tough on
the already beat-up digestive system. Bananas are great for key vitamins. But I'll tell you what
I've found to be a real miracle medicine for me - tomatoes!
Strange but true. This came to me by pure accident. I was a suffering bastard one day following
a night of revelry, and I knew I needed some food, but I found myself in a situation where I
didn't really have any choice about the lunch that I'd been served. It was a basic Italian-
American dish that included a tomato sauce (something like lasagne or spaghetti). In less than
an hour after eating, I felt rejuvenated, almost back to normal! I couldn't believe how quickly I
had gone from hangover hell to basically ok. I figured it was just a fluke. But the next time I was
in a similar situation, I deliberately tried it again, and it worked! This sort of explains half of the
reason that a Bloody Mary is the standard morning-after drink. (The OTHER half, of course, is
that more alcohol - "hair-of-the-dog" - acts to relax your shattered nerves and numb the pain in
the head, but more alcohol is also a great step on the road to alcoholism, not a habit I'd
suggest.)

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 So, next time, try it. Maybe a little light pasta with a meatless, greaseless, tomato sauce. Cold
gazpacho or a mild salsa may work too, but your stomach will be in no mood for onions and
peppers. A glass of V8 may be just the thing. Citrus juices tend to bother the stomach too; but
tomatoes are highly acidic, so I can't explain that part.

If you know you're going to be drinking a LOT of something, there are certain definite DON'Ts:

1. Don't mix a lot of different types of alcoholic drinks (liquor, then wine, then beer). Loudon
Wainwright wrote a song about this:

Drinks before dinner and wine with dinner and after-dinner drinks
Single-entendre
Help me, Rhonda
Locate my cufflinks
Come with me and you all will see that it all be alright
Rudolph the red-nosed wino will guide our sleigh tonight.

2. Don't overdo it with colored liquors (red wine, whiskeys, cordials, dark rum). A cheap red wine
hangover is absolutely THE WORST. Death without actually passing into the next world.
3. Don't overdo it with sweet blended concoctions. This is the classic mistake of high-school idiots,
dumb college undergrads, and basic novice drinkers (who will probably never drink again). All of
these sick sugary trendy drinks with cream of whatever, and doughnut-flavored schnapps, and
layers of nifty floating colored syrups and liquers. Oh, please. Gag. Gallons of Coca-Cola mixed
with hard liquor. Imitation raspberry-flavored margaritas and "daiquiris". (Raise your hand if
you've ever even SEEN a real daiquiri.) The combination of all of that sugar in the stomach with
the mandatory alcoholic kick in the head - the end-result is almost always the same. (I STILL
remember the sight of the sidewalk outside of a cheezy teen bar in Underground Atlanta back
when they served 18-yr.-olds.) Most kids still have to learn the hard way. Some people think it's
a rite of passage to "adulthood". Yeah, right.

6. JUST FOR FUN

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