Organizational chart of beverages

Gin

History...
Gin originates in Holland back in 1550 when professor of medicine Franciscus de la Boe was trying to concoct a cure for stomach complaints using the diuretic properties of juniper berries and stumbled on this wonderful infusion which he named Genever. It soon became popular as an approachable alcoholic drink. The migration back to the UK with this new style liquor came from troops returning from the 30 years war who were given rations of gin to keep out the cold before battle. The love affair had started, and the product termed Dutch courage was enthusiastically brought back for consumption at home.

Rum

History
The history of rum is inseparably linked to the Sea and its legacy is traced through the Naval explorations of the 16th century, the slave trade and the seafaring tales of the Pirates who made a name for themselves on the back of many a rum infused journey. So romantic is the history of rum that it has long since been adopted as the drink of the working class man throughout the world. This might be directly linked to the defeat of Napoleons fleet, at the crucial battle of Trafalgar, by Admiral Nelsons rum drinking crew or perhaps attributed to swashbuckling, freedom tales of the pirates of the day. Whichever, rum has long since been associated with the fighting man and the strength of victorious sailors fighting for the New World

Vodka

History
The way vodka is manufactured is by allowing certain grains, fruits, and sugars to ferment so that they produce an intoxicating drink. Vodka has been around since ancient times. Fermentation is the chemical change of the yeast, bacteria, and mold in animal or vegetable organism. In the production of vodka, yeast enzymes act on the sugars in the mash (usually dextrose and maltose) and convert them to ethyl alcohol. In the tenth century description of an Arabian alchemist named Albukassen first accounted distillation. Distillation was also mentioned in the writings of the thirteenth century Majorcan mystic Ramon Llull. Distillation is a heating and condensing process that drives gas or vapor from liquids or solids to form a new substance. Distilled spirits are also known as ardent (Latin for burn) spirits.

Tequila

First the history: Tequila was first distilled in the 1500-1600's in the state of Jalisco, Mexico. Guadalajara is the capital of Jalisco and the city of Tequila was established in about 1656. This is where the agave plant grows best. The agave is not a cactus as rumored, but belongs to the lily family and has long spiny leaves (pincas). The specific plant that is used to make tequila is the Weber blue agave. It takes 8-12 years for the agave to reach maturity. During harvest, the leaves are cut off leaving the heart of the plant or pina which looks like a large pineapple when the jimadors are done. The harvested pina may weigh 200 pounds or more and is chopped into smaller pieces for cooking at the distillery

History

Tequila was first imported into the United States in 1873 when the first load was transported to El Paso, Texas. In 1973 tequila sales in the US topped one million cases. There are two basic types of tequila, 100% blue agave (cien por ciento de agave) tequila and mixto. The 100% blue agave tequilas are distilled entirely from the fermented juice of the agave. All 100% agave tequilas have to be distilled and bottled in Mexico. If the bottle does not say 100% blue agave, the tequila is mixto and may have been distilled from as little as 60% agave juice with other sugars.

Whiskey

History
The art of distillation began with the Babylonians in Mesopotamia (in what is now Iraq) from at least the 2nd millennium BC,[2] with perfumes and aromatics being distilled long before potable spirits. Distillation was brought from Africa to Europe by the Moors,[3][4] and its use spread through the monasteries,[5] largely for medicinal purposes, such as the treatment of colic, palsy, and smallpox.[6] Between 1100 and 1300, distillation spread in Ireland and Scotland,[7] with monastic distilleries existing in Ireland in the 12th century. Since the islands had few grapes with which to make wine, barley beer was used instead, resulting in the development of whisky.[6] In 1494, as noted above, Scotlands Exchequer granted the malt to

Friar John Cor; this was enough malt to make about 1500 bottles, so the business was apparently thriving by that time. King James IV of Scotland (r. 1488-1513) reportedly had a great liking for Scotch whisky, and in 1506 the town of Dundee purchased a large amount of Scotch from the Guild of Surgeon Barbers, which held the monopoly on production at the time. Between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a monastic setting and into personal homes and farms as newly independent monks needed to find a way to earn money for themselves.[6]

Bourbon

History
The origin of bourbon is not well documented. Instead, there are many conflicting legends and claims, some more credible than others. For example, the invention of bourbon is often attributed to a pioneering Baptist minister and distiller named Elijah Craig. Rev. Craig

(credited with many Kentucky firsts, e.g., fulling mill, paper mill, ropewalk, etc.) is said to also be the first to age the distillation in charred oak casks, "a process that gives the bourbon its reddish color and unique taste."[24] Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product "Bourbon whiskey." Spears' home, Stone Castle, warehouse and spring house survive; one can drive by the Spears home on Clay-Kiser Road. Although still popular and often repeated, the Craig legend has little actual credibility. Similarly, the Spears story is a local favorite, rarely repeated outside the county. There likely was no single "inventor" of bourbon, which developed into its present form only in the late 19th century.[25] Essentially any type of grain can be used to make whiskey, and the practice of aging whiskey (and even charring the barrels) for better flavor had also been known in Europe for centuries, so the use of the local American corn for the mash and oak for the barrels was simply a logical combination of the materials at hand for the European settlers in America. Distilling probably arrived in what would later become known as Kentucky when Scottish, Scots-Irish, and other settlers (including, English, Irish, Welsh, German, and French) began to farm the area in earnest in the late 18th century. The spirit they made evolved, and became known as bourbon in the early 19th century due to its historical association with the geographic area known as Old Bourbon (consisting of the original Bourbon County of Virginia as created in 1785, which was a region that included much of today's Eastern Kentucky including 34 of today's counties in Kentucky,[26] one of which is the current Bourbon County of Kentucky).

Brandy

History
Brandy is distilled from fruits such as grape, apple, blackberry, apricot and so on. Based on the region and the fruit, brandy can be divided into several categories: Cognac, Armagnac, American Brandies, and fruit brandies.

Most brandies are bottled at 80 proof (meaning 40 % of alcohol). Brandy has been enjoyed over the centuries as cocktail and cooking ingredients. Most ordered brandy cocktails at the bar would be the Alexander, the Singer, and the Sidecar. Long before the 16th century, wine was a popular product for trading in European region. In the early 16th century, a Dutchman trader invented the way to ship more wine in the limited cargo space by removing water from the wine. Then he could add the water back to the concentrated wine at the destination port in Holland. They called it "bradwijn," meaning "burned wine," and later became "brandy."

Bar equipment

Can Opener - Useful for opening cans of fruit and syrup. Corkscrew - For opening wine and champagne bottles.

Cloths - For wiping surfaces and equipment. These should be damp and not wet. Cutting Board - For slicing fruit and other garnishes. This should be heavy and laminated. Bar Towels - These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces. Bottle Opener - For opening screw top bottles. Bottle Sealers - For keeping liquors and other bottle contents fresh. Cocktail Shaker - Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers availablemostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors. Electric Blender - Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc. Grater - To grate spices like nutmeg and others. Ice Bucket - A metal or insulated ice bucket keeps your ice cold and clean. Ice Tongs and Scoops - Use these to add ice to drinks. Never handle ice with your hands, it's not only unhygienic, but the heat from your hand will begin to melt the ice. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and glass in your ice. Jigger - A measurement tool. Juice Squeezer/Extractor - Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing. Bar Spoon - A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes. Measuring Cups - Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities.

Mixing Glass - Useful for long drinks where it is required to mix the ingredients without shaking. Sharp Knife - For cutting fruit and garnishes. Strainer - Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

Mixers & Garnishes

Carbonated water (also called soda water, seltzer water, or sparkling water) - Basic Cola - Coca-Cola, Pepsi, etc. - Basic Ginger ale - Basic Lemon Sour Lemon-lime soda - 7-UP, Sprite, etc. - Basic Tonic water - Basic Apple cider Coconut milk Cranberry juice - Basic Grape juice Grapefruit juice Lemon juice - Basic Lemonade Limeade Olive juice Orange juice - Basic Pineapple juice Tomato juice - plain or flavored (V-8, Clamato, etc.) Wheatgrass juice Cream Half and half Ice cream Milk

Honey Hot sauce - Tabasco sauce, etc. Worcestershire sauce Grenadine - Basic Garnishes Lemon slice, twist, or wedge - Basic Lime slice, twist, or wedge - Basic Salt, coarse (applied to the rim of glasses) - Basic Sugar, granulated or powdered - Basic Carrot sticks Celery stalks (usually with leaves attached) Cherries Cinnamon, grated Cocktail olives (often stuffed with pimentos) Cocktail onions Mint sprigs or leaves Nutmeg, grated Orange slice, twist, or wedge Pineapple slice or wedge Pepper Shrimp Strawberries Watermelon wedge

Different bar glasses