Bubble Drink

24 01 2011

Long time back before softdrink & other carbonation drink invented, water was remaining only tasteless, plain and boring liquid. If we’re still drink the water because human body need liquid to survive. And it take time, experiment, innovation when the coloring agent and flavoring agent get involved in the drink.

For many years, pharmacists were the driving force behind the refinement of soft drinks and many of the flavours and combinations. And while no miracle cures developed, some very interesting flavours and tastes were discovered. Ginger ale, root beer, lemon and strawberry were among the most popular of the early flavours.
The manufacturing of soft drinks began in the 1830’s in America. However, the evolution of soft drinks took place over a much longer time period. The fascination began with effervescent mineral waters which have been popular for thousands of years.

Today refreshment is literally right around the corner. Inventors of soft drinks spread their products across America by opening a few strategically placed bottling facilities through franchise agreements. Eventually it became clear that supplying a growing nation’s thirst for soft drinks would require more than a few additional bottling plants. New, modern machinery turned out uniform products and significantly increased the production of soft drinks. New, automated machinery was developed, making the soft drink industry more efficient and productive. The industrial age was in full swing, America’s population was exploding and soft drink demand was booming. New, modern machinery turned out uniform products and significantly increased the production of soft drinks.

Soft drink production begins with the creation of flavoured syrup using a closely-guarded company recipe. The syrup is mixed with purified water and then carbonated by adding carbon dioxide gas under pressure. This carbonation creates the effect that gives soft drinks a refreshing taste. A series of filtration systems produces the super-purified water that is fresh, clean and clear. Soft drink production starts with a pure source of water. Soft drink companies have kept pace with the nation’s endless thirst for refreshment. While many things have changed throughout the years, soft drinks continue to be a beverage of choice.

They are a simple refreshment beverage that make no nutritional claims, but that also are not linked to any health problems as part of a balanced diet.

Soft drinks & Side effect to the body

Soft drinks have been part of the American landscape for more than a century. They are a simple refreshment beverage that make no nutritional claims, but that also are not linked to any health problems as part of a balanced diet.

A growing body of scientific evidence by governmental and academic researchers, looking specifically at soft drink consumption, shows there is no connection between soft drink consumption and health problems, including obesity, tooth decay and bone health. A research conducted by the Georgetown University Center for Food & Nutrition Policy shows that soft drinks are not linked to obesity in children, calcium displacement, poor eating habits or a lack of physical activity. The research showed that there was no correlation between regular soft drink consumption and Body Mass Index, a key measure of weight.

A growing body of scientific evidence shows that neither the phosphoric acid nor caffeine contained is some soft drinks adversely affect bone health. A recent study showed that soft drinks do not cause increased cavities in people under the age of 25.

By Tarjoe,
January 24,2011

Funny Liquid Exploration

10 03 2010

Today, we know better, and we drink better. Scattered across almost any sizeable city you can find countless Pub or bar options which will accurately reflect the drink traditions from far off countries and cultures. Better yet, we can find specialized and unique bar that thoroughly embrace the well crafted classic drink, and then build off of them to create richly inspired creations that present the best of the old as well as the new. The bartender that are evolving our beverages in the bar have spent long years studying and exploring the liquid sensation and the secret behind.. We learn to the fiber of their being what makes these flavoring & coloring agent work, and then they blend them together in a well-balanced form that can often make it difficult to identify any individual source of inspiration.
A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol. A cocktail today usually contains one or more types of liquor and flavorings and one or more liqueurs, fruit juices, sugar, honey, water, ice, soda, milk, cream, herbs, bitters, etc.
Until the 1970s, cocktails were made predominantly with gin, whiskey or rum, and less commonly vodka. From the 1970s on, the popularity of vodka increased dramatically, and by the 1980s it was the predominant base for mixed drinks. Many cocktails traditionally made with gin, such as the gimlet, or the martini, may now be served by default with vodka.

A cocktail’s life is much longer when it is able to adapt itself to tastes’ exploration and this vital force lies in the composition of its formula. At the origin of drinks’ changes there are many factors: the shifting of the consumers’ tastes; the marketing strategies of the production companies; the evolution of the techniques in producing the spirits themselves; the preparation techniques; the evolution of the glasses and of the technical tools.
At the beginning of mixology there was the need to render the spirits of the time more pleasant to the palate. They had a raw and “tough” taste because of the distillation processes that weren’t able to divide the noble part of the product from the alcoholic and methylic remains, often toxic and always not pleasant, that were cause of serious damage to the health.
Today we can say that a cocktail is good because it is composed with ingredients that are already good, and that, mixed together in a certain way, create something even better; but we have to say that cocktails were born to make drinkable what maybe was not.
It is also because of this reason that many classic recipes have substantially changed in their alcoholic base. This way they have had the chance to arise again on the market successfully and they have become new classics even if maintaining the appeal of the great mixed drinking tradition.
Vodka is the most consumed distillate in Western countries, the most used in the mixed drinking and the most consumed on a global scale, barring certain rice distillates drunk in the East, which are consumed only on a local scale. Vodka has created a real revolution in the mixed drinking. New Martini drinkers ask more and more for a Vodka martini cocktail, often specifying the preferred brand and often on the rocks.

Cool Experiments
One of the new born recipes that is already a classic is the Cosmopolitan, and it has already many variations. The actual recipe refers to marketing figures given by Absolut Citron and it appeared on American menus at the beginning of the eighties. The base of the recipe was the Harpoon, a drink that the company Ocean Spray Cranberry Juice promoted in its brochures between 1956 and 1970, and it was made of vodka, cranberry and lime.
Today this drink is known as Cape Codder.
Dale De Groof, the American bartender, added some Cointreau and flamed an orange peel: the Cosmopolitan was born.
Even the Cuba Libre is living a particular moment. Born from the union of Daiquiri (rum, sugar and lime) and Coca Cola, it spread in many countries as the simple union of rum and coke. Somebody used to add some drops of Angostura, while the notable variation of today is the presence of aged rums. It’s the preparation techniques that are giving to this cocktail a strong renewal.
Today we talk about Shaking Cuba Libre, when a shaken Daiquiri is poured into a tumbler full of ice and Coca Cola. But the latest trend is to prepare the Cuba Libre as a “pounded”, preparing the Daiquiri into the glass and then topping it up with coke.
In the great Margaritas’ family, the mandarin version with Gold Tequila prepared at New York’s Grace Bar, is really worth a try. And it is only one of the many fruited Margaritas very popular today

Back to Basic
I see today’s drinker as being far too willing to accept the marketing propaganda presented by many of the liqueur and spirit producers. Playing the role of iceberg lettuce, with its bland and flavorless addition to the diet, we have Vodka, which through the wonders of modern marketing has countless drinkers energetically debating one brand over another, when in truth they can rarely detect the differences when used in a cocktail. Hot and trendy new cocktails pop onto the scene and are quickly spread around not based on their culinary quality, but due to their perceived status because what singer or movie star was seen drinking one. And just as canned food destroyed many recipes through the appeal of its cheaper price and broader availability, we find many people growing accustomed to inferior versions of classic cocktails because they are made with little concern for using quality ingredients or methods.
While all of this might sound a little bleak, there is hope on the horizon. In the midst of such atrocities as the Apple Martini, or Red Bull and Vodka, we see that some of the trendy directions that some drinkers are heading in are starting to look to foreign classics for inspiration. The Mojito, a classic Cuban drink from the early 1900’s has already been going gangbusters for a couple years now. The Caipirinha, a simple and long time Brazilian staple, is just now starting to gather a firm following. The danger of course for how these, and other internationally inspired drinks might aid in our cocktail evolution is firmly based on the quality and dedication provided to their preparation. Already I see bars skipping the use of fresh mint and limes in the Mojito and opting instead to use mint flavored limeade, and with Cachaça sometimes being difficult to find, many bars will just substitute vodka, even when white rum would be a more appropriate replacement..

By Tarjoe,
March 10,2010
Courtesy Picture:Artofdrink

Secret Behind Every Success of Cocktails

28 11 2009

It’s not difficult to make cocktails! The range of cocktails is so huge that almost every bar can benefit from offering a well-chosen cocktail selection. We can see each and every bar offering different & their very own cocktail of the day! Whether we have a rock ‘n’ roll party bar or a stylish destination cocktail lounge, a fine dining bar or simply a pub where we’d like to offer added value to our regulars. Whether we are looking to finally start offering cocktails for the first time. Yes!…creativity and smart bartender is the key.To make it as easy as possible for us to start making and selling cocktails.

The reasons for making cocktails are quite compelling:
1. Guests are more likely to return because our bar serves a wicked Mojito than because they can get a run-of-the-mill whisky-coke.
2. Well-made cocktails inspire regular and generous tips.
3. We broaden our customer base.
4. We get a higher check average per guest by selling cocktails.
5. People are increasingly more demanding. They expect a good bar to offer cocktails.
By working efficiently and with trained staff, we can keep customers happy with premium drinks, while increasing our bar profits!

Chances are, we’ve got most of the materials we need lying around the bar. Now all we’ve got to do is start putting them to good use. Making cocktails is by no means difficult, making good cocktails requires attention to detail and doesn’t have to require exotic barware. The basic principles learned by making the simple mixture of sweet, tart, and liquor to make a balanced cocktail is the core to being a good bartender.If we are not successfully making and selling cocktails in our bar,below are the points we can go thru:

Bartender with their “freaky finger” is the man behind good or bad cocktails. They’re the person who fully responsible for the quality of the cocktails which’s dispensed from the bar.Presentation, taste, quantity and consistency.
Unless a guest requests it otherwise, always make the standard drinks on the list according to the house recipes. If Cosmopolitan is on the list, the guest must be able to get exactly the same drink from Joe on Tuesday night as Tom on Saturday night. If we want be creative and make a drink off the list, make sure we tell the guest what’s in it, otherwise they’ll come in on our day off and get a blank look from our colleague John when they order our special Tropical Punch. And if we want to make a drink we’ve read or heard about, don’t change the name or recipe – guests are confused enough about cocktails as it is! If we do change the ingredients, then change the name as well, otherwise you run the risk of creating a “This isn’t a Daiquiri…” situation!

With ingredients, quality works. Freshly squeezed juices, especially lemon, lime and orange. Good quality cocktail liquors & liqueurs. These days, what with drink-driving laws, health concerns and rising prices, people are determined to enjoy the few drinks that they can have, and that means making each cocktail well. The days of guzzling bland drinks are (thankfully!) over: guests want a great drinks.

Some people said”What’s meaning of the name”but for myself, I don’t agree with it! There were story behind..or there’re reason before we give the name for our own cocktails. The cocktails name can be inspired by ingredients,Place, Time ( season) or Storiea behind it…One thing to remember,words can have many different definitions and they can be taken out of context at times.

Smart bartender will not create frozen drink to welcome the upcoming winter!

Our customer sense of taste is the judge when it come to the final conclusion.One’s we see our customers happy with beautiful, delicious, well-made cocktails. Means we’ve success in creating new cocktail.There’s not one way to make a particular drink: cocktail recipes are not religious commandments carved in stone. This is a good thing, since cocktails – like food – should be adapted to the needs and wants of the particular person ordering.
Most people are quite comfortable with asking for a salad with or without dressing, and their steak cooked in a particular way; we learn about food from the meals prepared at home, and from our parents taking us out to restaurants. However, many young people leave home having learned very little, or nothing, about alcoholic drinks. They fumble their way around the world of alcohol, making ill-informed decisions based on vague assumptions.
When guests order drinks, try to take the time to ask them how they’d like them, and tell them how they are normally made at our bar. This demonstrates to them that they are dealing with a pro and prevents the situation where someone sends back a drink, or says “I ordered a daiquiri but this isn’t a daiquiri…”

Promotion it a must! How our customer will buy our cocktail if don’t promote it. Put it as Cocktail of the day.. or we can put as welcome drink!
The market for cocktails is growing, and with it are growing opportunities for bar owners and managers who can effectively tap into this lucrative market. And best of all, it doesn’t take a huge investment to keep your customers happy with beautiful, delicious, well-made cocktails. Just promote it

By Tarjoe,
November 28, 2009

Create your Best Cocktail

2 09 2009

Classic or Fancy?

Classic or Fancy?

In this session we gonna try to make our very own cocktail, as a bartender, we must above all know how to exploit and at the same time increase the value of every single ingredient, following some simple rules that allow to create concoctions that are almost universally appreciated. There’s no such thing as a perfect cocktail for everyone. But there are few things more pleasing than creating a drink that is elegant, tasty and plays to the strengths of it’s ingredients without being overloaded with dumb garnishes or unnecessary components. In top-level mixology, creating great drinks with just a few carefully-selected ingredients is the greatest challenge. Sophistication has nothing to do with the number of ingredients. Some of the hardest drinks to make consistently are those with the least number of ingredients, like the martini and daiquiri. Why? Well, if we make a 7-ingredients drink like a Long Island, misjudging one or two ingredients will likely go unnoticed. Misjudging one ingredient in a 2-ingredients drink like the martini, or the 3-ingredients daiquiri, can be disastrous.
When evaluating a cocktail, we must consider three factors: taste, smell and presentation. The perfect cocktail is the one that has a sublime flavour, an inviting fragrance and is eye-appealing.

The appearance of the cocktail is very important and any experienced bartender knows that an accurate presentation of the drink is what attracts all drinkers: imagination is often an important factor, and an eye-appealing drink makes the drinker imagine that the glass content will be as pleasant as it appears. The glass shape, the ingredients’ color and the garnishes contribute to the final result.

2. Smell
Not all of us like the same kind of flavours, and while some people likes dry, strong flavoured drinks, many other prefere delicate aromas and sweet ingredients. There are 32 primary aromas that may be detected.Moreover some of the ingredients used in many cocktails have very strong flavours that are not particularly pleasant for most people if tasted separately, while the same ingredients can be widely appreciated when combined with other elements.

3. Taste
Nowadays, the options available to bartenders are legion, but you have to know what ingredients work best with each drink. There are five main kinds of flavours and therefore four main categories of ingredients:
– Sweet: many liqueurs with low alcohol content taste sweet, like most fruit juices or pulp, syrups, honey and of course sugar.

– Sour: all citrus fruits can add a sour note to your concoctions, from lemon to orange or lime.

– Bitter: many herbs extracts and liqueurs are often used to add a bitter flavour to a cocktail, as well as liqueurs like Campari,or straight to any other bitter:Angostura, Ramazotti, Jagermeister,etc.

– Spicy: tabasco and ginger are the main elements of these category, but many other spices can be used, like:Chilli,peppers,etc.

Not every drink we create will be popular and be liked by our guest but each new drink we create, successful or not, will teach us something useful to use in the next drink you create. Am I right?

Mixology class

Mixology class

By Tarjoe,
September 02, 2009

Dirgahayu Indonesiaku

17 08 2009

Ricky & Daniel

Ricky & Daniel

Luar biasa sekali & sungguh pemandangan yang menakjubkan dan mungkin juga suatu kebetulan kalo malam itu waktu menunjukkan 23.30 waktu Dubai atau sekitar 30 menit menjelang 17 agustus 2009 ketika lagu kebangsaan sekaligus kebanggaan kita “Indonesia raya” sudah lebih dahulu menggema disegenap penjuru Chi Club, The Lodge Dubai. Dengan disaksikan sekitar 1500 bartender seantero Dubai dan Abudhabi itu, ketika dewan juri dari World flair Assosiation menobatkan Ricky, bartender Buddha Bar asal Indonesia sebagai Pemenang Skyy Flair Global Challenge 2009 malam itu dan berhak mewakili Middle East untuk melaju ke babak final di Shanghai China bulan Oktober mendatang. Sontak gemuruh memenuhi seantero night club tersebut. Dan semua pengunjung, baik itu dari kewarga negaraan lain ataupun Indonesia kelihatan sekali setuju kalo Ricky dinobatkan sebagai jawara.

Turn your Dry & Boring Bar to the Live & Cool Bar

10 08 2009

Probably there are hundred bar in the town, with cool and chic design but to be honest only few of them giving us really outstanding service and warm atmosphere and the rest only dispencer bar! What a pity..So where do we have to blame?

Managing a bar is much more than serving drinks and managing stock. It’s about the ins and outs of recruiting and training, keeping a staff motivated and working at their optimum level. It’s about setting the trend In the place, It’s about being creative in terms of marketing and above all – about constant personal development. By bringing out the best in ourself and our team, we bring out the best in our bar.

Just as we can’t say that there is a perfect cocktail, we can’t say that there is a perfect cocktail bar. However, in terms of set-up, there are good bars and poor bars.

In the early days of the cocktail, Jerry Thomas is considered to be the Father of the Cocktail. By profession he was a bartender, and by reputation he was a showman. A combination of skills that we still see in place today behind many bars.

Below some wild & crazy trix to cange our dry & boring bar performance :

Bar & design Concept
Give our venue a distinct identity and a reputation that creates a buzz around town with a tight, unique feature bar. Create unique identity which’s different with other bars. See smart concept of Buddha Bar, HardRock Café, TGI Friday, etc.

Music , Light & Entertainment concept
Music and light is an important element in creating atmosphere and style. And in trendy bar or restaurants becomes one with the environment. .Yes! Everyone knows that music and light is a key factor when it comes to creating an evocative atmosphere and mood. Music and light has amazing effects. music can be a precious ally when it comes to preventing or reducing stress. On the other hand music and light effects can be vibrant, overexciting, wild, violent, even pull out our emotion.Wow!

Menu Concept
Make menu for a Bar or restaurant is not as simple choosing our favourites dish then put into menu list. But there are some rule or guidance to be follow, such as match menu concept with the bar concept,Competitor concept, USP, Exploration unusual idea for drinks etc. We think a great cocktail menu should be judged by three simple criteria: 1) does it drive bar sales? 2) do people talk about it? 3) does it reflecting our brand?

Staff Trained
Bar staff can include bartenders, service bartenders, bar backs, and waitstaff. Bar Staff needs to learn Get our staff up to speed and help drives sales with the latest classes in technical freepouring, cutting-edge mixology, high-volume bartending techniques, sales & service, flair, wine service, spirits primers and more. Floor staff needs to improve their speed , ability in selling and able to deliver personal experience aswell. Staff trained is the most important thing to build our staff confident infront of the guest.
Some cocktails become popular simply because that is what a bartender or waiter might currently be suggesting to customers who aren’t sure what they want to drink. For several years now, the Cosmopolitan appears to be the cocktail that is most popular with bartenders across the country. I suppose this is one of those chicken and egg situations, in that it is hard to tell if this cocktail is popular because bartenders are pushing it, or if bartenders are pushing it because it is popular. It has just been fairly surprising to me that 9 times out of 10, when I ask a bartender for a cocktail recommendation; they will likely suggest a Cosmopolitan.
The greatest cocktail menu in the world won’t make us a dollar if our staff cannot execute it in a way that delivers profits. We have to create comprehensive beverage programs that leave nothing to chance and ensure profits from day one.

Different bars will attract different type of clientele, and this in turn will often dictate the types of drinks that we will see ordered over, and over again. With the cocktail coming back in vogue, people are beginning to acquire more of a repertoire and familiarity with the cocktail scene, and so you will often see a lot more then just the “old standards” that people order simply because they don’t know what else to do.
Tired of the usual cocktails? Then try cocktail solids, a brand new kind of cocktails that has recently appeared in some selectioned venues around the world: “solid cocktails” are small jelly cubes that taste exactly like your usual Martini or Negroni, served in glasses or on spoons, sometimes with some “jelly” ice cubes. Above all the preparation of solid cocktails does not require special professional equipment, which means that everyone can make its own solid cocktail! Read our article to know something more about this new trendy revolution in drinking culture.
Trying to find a cooking method that could change the drink shape but not its taste. Since the “Cocktail Solids” trend is rapidly spreading, alternate versions of the first recipes are appearing on specialized magazines. Here is a simpler method (you won’t even need to use the oven!) to prepare a solid cocktail, this time we propose you to try a “Mojito Solid”, but you can substitute the ingredients with those of your favourite cocktail. Another little trendy revolution for the next season the introduction of jelly ice cubes in your classical cocktail: a funny way to cool your concoctions and give them a new, fresh and trendy look that will surprise your guests.
So the next time when we are in a cocktail bar, pay bit attention to what the people around you are ordering. Especially when you are in a “new” establishment, attempt to get a pulse on the bartender, the clientele, and the type of ambiance that is being pulled together. Not only can this help us adjust our mindset to better fit in with the flow, but it can also be quite entertaining to watch those who just don’t quite get it.
Far too many people are mixing cocktails simply by following a recipe, without really understanding the role that the different ingredients or methods play in the final product.

Have you ever seen Cocktails movie starred by Tom Cruise or Coyote Ugly? Both famous movie about bartender who working behind the bar. Start from innocence & amateur bartender then learn how to flip the bottle, grap the shaker and work with style, finally Tom cruise helped by Bryan Brown become professional flairtender. They can wowing every guest who come and sit in the bar with their skill in working flair. If you thought Tom Cruise and Bryan Brown were good in the movie”Cocktail” why don’t you start practice how to perform the most amazing acrobatic feats using equipment and bottles found in your bar . There are many sources you can get to improve your performance behind t he bar in flairing, such as flair DVD, flair websites- or learn from senior bartender which’s expert on flair. There are a lot of bartenders out there with priceless knowledge and skills that is yours for the taking, all you need to do is watch them, ask them for advice and listen.The thought of showing ones talents on stage in front of a crowd can be very nerve wrecking.. you will be able to impress your customers and increase your tips.
The flair, a technique coming from the America, is central in this new way of thinking the bar’s spaces. Any kind of bar has taken advantage of its great teaching. The flair, in fact, has improved the stations’ ergonomics or, in other words, the relation among the bartender, the equipments and the work setting. It has reached the goal of improving the productive efficiency and of giving a real answer to the psychophysical needs of the operator himself. The great flair’s advantage is represented by the fact that it has further enriched the working areas with new equipments and tools. Nowadays we can see fire flair, foie flair,etc.

Bar Magic
All the way from america together with flair, barmagic become popular to be performed behind the bar. Show some Simple trixx & magic in between our routine preparing drinks will wowing our customer. ( We will post some simple trixx & magic behind the bar in the future). Along with bar magic we can put “bar joke” also! Remamber, our customer come to our bar to have fun. Use and develop your humor! Positive attitudes Really Help! Many funny stories around the bar which’s we can share with them. Give sincere compliments freely and smile! Be positive and let it shine on all that surround you. It will come back many times more.
Does it cool? let’s work on it…and hits the mark!

by Tarjoe,
August 10, 2009


19 07 2009

To enjoy our fancy favorite cocktail we don’t need to memorize all cocktails recipe but we need to understand the basic taste in drink, , what we need to do is aware with basic rule of mixing metode, four basics taste, and balance! The difficulty of a cocktail deals with what it takes to make the drink. Drinks that have a lot of ingredients, are layered, frozen, muddled, or rimmed with salt or sugar tend to be the more difficult variety. Some examples of difficult drinks include: Long Island Iced Tea, B-52, Frozen Daiquiri, Old Fashioned, and Sidecar. Standard cocktails can be measured by two dimensions, popularity and difficulty. The more popular a cocktail is the more likely any bar will know what it is and how to serve it.

As a beginner , before we start our journey to make our own favorite cocktail like Martini, Manhattan, Negroni etc.. to develop our understanding in cocktail taste. Maybe We can start with pretty simple experiment like home made lemonade. The idea is that the cornerstone of cocktail making is in the understanding of the relationships between strong and weak, and sour and sweet. ‘Strong’ refers to the main alcohol component of the drink, such as vodka, rum or gin, ‘weak’ means the lesser alcoholic beverages, such as liqueurs and fortified wines; ‘sour’ mainly means citrus fruits, such as lemon or lime, and ‘sweet’ accounts for sugar and syrups.Combine 30 Ml freshly squeezed Lemon with 15 ml sugar syrup over cube ice top with soda water then stir it. Perfect mixture of ingredients will give us balance taste ! Sweet & Sour..not overpowering each other, very refreshing drink. Try it 2..3 time,this is very basic taste. Once we got secret we can go to the next step to add with flavoring agent : bitter, herb (Mint, basil,etc)fruits, Colouring agent, Juices… Almost all of the cocktails you’re likely to make will consist of both strong and sour. Weak and sweet can then be added to your preferred taste, sometimes together, sometimes on their own. As with the lemonade, if you start out with the sour and then add either sweet, weak or both, you can get a good idea of what your final cocktail will taste like before adding the strong.

The most important thing is to experiment and have fun. Try building your own cocktails based on the foundations above. Next, try making some of your favourite cocktails, starting with the simpler ones with fewer ingredients and working your way up. Big cocktail like Mojito, Daiquiri, Margarita, Caipirinha based on this taste!

When we confident enough to make our favorite cocktails, why don’t we try to make small party and invite all our friends. Show to them our skill in make cocktail. Wow them how we work behind the bar.
Flavor Agent

By Tarjoe,
July 19, 2009

Gin &It’s Stories Behind

16 07 2009

Beef Eater
The invention of gin is apocryphally credited to one Franciscus de la boe, a medical professor at the university of Leiden in Netherlands, sometime in the mid 17th century. Even he is the true progenitor of gin, however, he was not the first to add juniper berries for medicinal reason to a pure distilled spirit. The 12th century monastery at salerno, where European distillation was born, is the more likely origin of the basic recipe.
Juniper was already well known for its medicinal qualities so the spirit proved to be useful to the Dutch wanting to protect themselves from tropical disease in the East Indies while the Juniper made the spirit taste better as well. Lucas Bols built his first distillery in 1575, followed by De Kuyper a century later.
Gin is a distilled grain spirit flavoured with juniper berries and other botanicals. It originated from Holland over 400 years ago, and took its name from the Dutch word for juniper, “Genever”. Gin is an agricultural product and not an industrial creation.

Gin has a taste, it has character. The most of gins is heavily influenced by juniver berries, even some or most of gin producer will put four to ten botanicals, obviously juniver predominant.
Gin beefeater

Styles of Gin

London Dry Gin is the dominant English style of gin. It is a light, dry style, using lots of citrus botanicals, which works well for mixing and using in cocktails. London Dry Gin can be made anywhere in the world, but is most popular in the UK, US, former British colonies and Spain.

Genever is the Dutch style of gin. It is straw-coloured and relatively sweet and aromatic. It may be aged for up to three years, and usually has less alcohol than the English gins. It is usually served neat (no ice or mixer) and chilled. Genever is produced in Belgium, Holland and germany. It is sold in stoneware bottles.

Plymouth Gin is a clear, fruity, full-bodied and very aromatic gin nowadays made only by one distillery in Plymouth, a city on the South coast of England.

Old Tom Gin is an old-fashioned style of gin, popular in the 18th century. It was lightly sweetened, and was the gin to be used in the classic cocktail, “Tom Collins”

Sloe Gin is a gin flavoured with sloe berries.

Steinhager A German Gin, distilled from fermented juniper berries, colourless and with a heavy juniper flavour. Sold in stone flagons.

Flavoring Agent

ALMOND Bitter almonds, ground to release their oils.Hint of nuttiness.

ANGELICA An aromatic and earthy root with floral character. Used to stabilise the other flavours.

CARDOMON Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. Tiny seeds used to sweeten the breath and aid digestion.

CASSIA BARK A relative of cinnamon but stronger and more bitter with the smell and taste of chewing gum.

CORIANDER The second most commonly used botanical, similar to parsley but with citrus undertones.Warm, nutty, spicy, and orange-flavoured.

CUBEB BERRIES Member of the pepper family from Java, with spicy, peppery aromas.

GRAIN OF PARADISE Peppery berry with hints of lavender and camphor, sweet smell and accentuate citrus.

JUNIPER A purple berry, native to Europe, bittersweet with hints of pine, lavender and camphor. Gives the basic stimulating flavour and essential freshness to Gin.

LICORICE Bittersweet roots.

NUTMEG Brings warm, sweet, delicate flavours to the gin.

ORRIS A root from the iris plant that, like Angelica, fixes the taste during distillation.it adds an exotic fragrance to the gin.

CITRUS PEEL – freshly citrus peel to add a delicate, bittersweet flavour which has the freshness and subtlety to lift the aromas of the rest of the botanicals and help create a distinctive citrus flavour. A clean flavour, rich in oils and used to enhance the dryness of Gin.

Gin in the market
Bombay Sapphire
Dry gin from London; it comes in a tinted blue bottle with the 10 various botanicals and herbs that flavour it on the side of the bottle. A very popular export brand and although unclear where the name originates from, the City of Bombay in India is located on a bay and was named ‘Bombay’ by the British. As there is a sea view from Bombay this may explain the colour of the bottle. A sharp and peppery gin.

Distilled from grain, it’s the only gin that is still solely distilled in London, near Oval & Stockwell. The name derives from the yeoman Warden at the London towers. A well rounder gin with peppery finish.

Many stills were used when the distillery was opened, and number 10 seemed to produce the most excellent batch, possibly due to the location in the building; commonly known as the ‘sweet spot’. It has medium body, floral taste with a steel finish. Unique bottle shape remind us with New York fire hydrant or Cobbler shaker.

South Gin
In 2005 South Gin made by Pacific Dawn Distillers of New Zealand received the ‘Grand Gold with Palm Leaves’ at the Monde Selection in Brussels rating it as the best gin in the world.

Blackwoods Vintage Dry
Made from using botanicals from the Shetland Islands, Scotland. Shetlands local fishermen gather wild water mint from around the lochs, sea pink flowers, angelica and juniper berries.

Made in Cognac in France. The recipe was first created in 1771 at a distillery in Dunkirk. It is distilled with wheat grain neutral spirit and contains 19 different types of botanicals ranging from juniper, coriander, orange peel, fennel, almonds, angelica, star anise etc….

Gabriel Boudier Saffron
The saffron based Gin is apparently based on a colonial recipe from the 17th century. It is based on fresh botanicals, juniper, saffron, coriander, angelica seeds etc.. and distilled in a traditional pot still.

Gordons Original special Dry
Gordon’s was established in 1769 and is the UK leading gin brand. It is also one of the top ten best selling brands worldwide. It is said that basically ten bottles are sold every single minute all over the world. It now uses a two step production method. A slightly sweet-esh gin.

Often described as the most unusual gin in the world, this product was created in Scotland in 1999, launched in the US in 2000 and in the UK in 2003. The main botanicals used here are juniper, angelica, coriander seeds, angelica, two types of lemon peel and two types of orange peel as well as cucumber. It is distilled in two different stills. The first still in charged with the botanicals and neutral spirit and left to infuse between 24 to 36 hours before commencing distillation. The second still then uses the vapour infusion method to flavour the spirit. The two spirits are then blended together. After distillation cucumber and rose petal essence are then added.

Hampton’s Dry
Launched in 2001, this gin is packaged in a hand decorated bottle in keeping with the Hampton’s up scale image, USA. The botanicals are distilled separately and then melded with the gin.

Martin Millers
The base spirit is distilled using traditional pot maceration in England with botanicals including junipers, cassia, coriander, nutmeg cinnamon, citrus peel etc. The distillate in then shipped to Iceland where it is blended with glacial water to bring it down to bottling strength. A secret ingredient of cucumber is then added during the process of blending after which Millers is then bottled in Iceland.

Plymouth Gin
Plymouth was first set up in 1793 by the Coates family. To be know as Plymouth gin it has to be made in Plymouth now. The Gin is now made in a 7000litre copper pot still which has been in regular use at the distillery for over 150 years. Plymouth uses seven main botanicals which are juniper, coriander, lemon peel, orange peel, sweet angelica, orris root and cardamom. No bitter botanical are used to flavour this gin.

NO 209 Gin
209 gin started in 1870, USA. The gin uses a traditional one shot distillation in a custom made copper pot still. They have created a distinct flavour by adding orange peel alongside traditional botanicals such as cardamoms, coriander and of course juniper. The botanicals are stooped in natural grain alcohol overnight.

Tanqueray NO.10
Launched in 2000, this is an ultra premium gin based on the traditional tanqueray botanical recipe but incorporates a couple of extras such as camomile and fresh grapefruit. It takes its name from the distilleries No 10 pot still, known as tiny 10. A wheat grain neutral spirit is used which is infused with chopped oranges from Florida, Mexican limes and grapefruits to produce this essence.It is bottles at 47.3% while normal Tanqueray is bottled at 43.1%.

By Tarjoe,
July 16, 2009


14 07 2009

Citrus Fruit
When we talk about the fruits which’s we need to use as flavoring agent, we can’t forget these type of fruit…Citrus! Yes, we can say citrus is the most wanted fruits behind the bar. Every and each single drink we need citrus to involved! No matter as balancer or garnish. We need lemon to paired with sugar, and so…..

The story about citrus we can start when It was fifteenth century when citrus enter to Europe. In the sixth and seventh centuries, Muslim armies overran a vast territory stretching from India to Spain; orange and other citrus trees decorate their trail. Arab traders introduced further varieties of citrus fruits to Europe in the Middle Ages. The Portuguese introduced a variety of sweet orange from India which quickly replaced a bitter form. Then in 1635, the Chinese orange landed in Lisbon and succeeded the Portugal orange as the European favourite. These better-flavoured introductions encouraged the expansion of orange consumption and cultivation in Europe. Below, mentioned some of the citrus and their characteristic which’s useful to us to mix with drink. As we know citrus juice brought freshness and sharpness to drinks.
Cut Citrus

It’s a large seedless fruit, that’s juicy and sweet with thick skins that make it easy to peel and section for eating. The fruit juice is mild, balanced sweet-sour. The peel is strongly aromatic, with a pleasant, sweet odour, but a bitter taste. Orange peel is similar to lemon peel, capable of softening other taste impressions. In the drink we used to mix it as a juice or Whole fruit.

Tangerine is the common name for a variety of Mandarin orange. The mandarin orange is native to southeastern Asia and has been widely cultivated in orange-growing regions of the world. The tangerine resembles the orange but is smaller and oblate in shape and has a more pungent odor, a thinner rind, It has a food value comparable to that of the orange, but the fruit is more delicate and subject to damage in handling.

Grapefruit comes in many varieties, determinable by color, which is caused by the pigmentation of the fruit in respect of both its state of ripeness and genetic bent The most popular varieties cultivated today are red, white, and pink hues, referring to the inside, pulp color of the fruit. Grapefruit is also said to be one of the “seven wonders of Barbados”.
Its high vitamin C content also promotes the synthesis of new collagen, helping improve skin tone. It also improves blood circulation and stimulates the lymphatic system to drain toxins from the body. Some of the cocktail like Salty dog, Greyhound, sea breeze, etc they used to put grapefruit into the ingredient.

The name lemon was originated from Arabic limun and Persian limun through Old Italian and Old French limone. Lemons are also known for their sourness, because of the tart flavor. The best way to enjoy lemon is mix lemon juice with Sugar syrup and cold still or sparkling water.

Limes are often used to accent the flavors of foods and beverages. usually smaller than lemon but lime has Higher acidity than lemon and a great source of vitamin c. Deep tart flavor, lime is valued both for the acidity of its juice and the floral aroma of its zest. Same with lemon taste, lime compliment with sugar syrup to make it balance.

by Tarjoe,
July 14, 2009

Beer Cruiser

12 07 2009

Beer Tap
Try to escape from hot and dry summer night , me and the buzzing team decide to go to one of chic and stylish sport bar in the city. Wow, huge selection of beer are there! Beer from the big producer country like Germany, Mexico, Ireland, Belgium, Holland, Czech,etc. Truly refreshing drink , we start with jug of hoegaarden beer, tipical Belgian wheat beer, it’s cloudy almost glowing pale yellow with a big spongy white head. A complex flavor contains notes of banana, clove, wheat, and honey and variey of spices aswell. The wheat flavour remains throughout leaving a light dryness as an aftertaste. This beer make me crazy ! it’s totally give me different experience if i compare with other easy drinking beer from Holland or Ireland.

Huh..That’s beer remain me to the story where alcohol first time introduced, beer is the oldest alcoholic beverage. Long time before wine , champagne and spirits booming.The history of beer dates back to the stone ages and beer was the first drink known to mankind and was discovered accidently by man. It is said that long ago grain was gathered and the grain was kept in an area where there was water. After a while the grain and warm water mixed and fermented and was tasted and turned out to be a great tasting beverage. We can say beer is a fermented of maited grain drink and seasoned with hops.
Beer Style

We can divide beer itself neatly into four main categories:

Lager-lager beer is fermented by yeast at the bottom of a cold tank ( 37-49 F) process is called bottom fermentation. It’s then stored “Lagered” to mellow for several weeks or even months before packaging. Most of today’s lager is based on the original Pilsner style. These days ph of the water can be adjusted easily by using calcium carbonate or citric acid.

Ales-Along with porters, and Stouts are fermented at warmer temperatures ( 50-70 F) using a yeast that rises to the top of the liquid or we called top fermentation. Stored only a few days before bottling or putting into the cask or keg. Darker colours achieved by foasting of grain & caramel or burnt sugar.

Porters-poter is ale with rich and heavy foam. Dark malt, sweeter and less hoppy than regular ale but less strong than stouts.

Stouts-Very dark ale with strong malt flavor. Sweet and strong in hop flavor.

Water is the main ingredient in beer. But not all water can produce every style of beer: in the absence of water treatment, the range of beer styles that can be made from a water supply depends strongly on the mineral content of the water. These effects are felt mainly at the mashing step of the brewing process (the conversion of starch in the grain to sugar, and the extraction of the sugar from the grain). The water of Pilsen, Czech Republic, is very soft; i.e., it has a very low mineral content. The famous beer from Pilsen couldn’t be produced in its classic form from any harder water. Classic Pilsner is made with very large amounts of bittering hops– much more than any other lager beer. Coupled with its light body and mild maltiness, one might expect it to be sharply bitter. The reason this is not the case is that the water contains very little Sulfate ion; Sulfate accentuates the perception of hop bitterness.

There are many type of malt. Base malts differ from each other in the type of grain they come from, in the amount of time they are allowed to germinate, and in the time and temperatures at which they are dried. We can’t get great flavor of beer when we use only regular malt, try using specialty grains if you have not tried them before. You will notice a big difference in the complexity of your beer. These specialty malts usually contribute a great deal of flavor, aroma, body, and color to the beer. See below malting process :
Good quality undamaged grain
Dried in a kiln to reduced moisture content to 10% .
•Steeped in water for 2 – 3 days – Damping .
•Aired on kiln floor – Spreading
Start germination and produces enzymes – Diastase – converts starch in the grain to sugar. Takes 7-10 days.
•Growth stopped as heat increased
Heating continues to produce required colour of malt for type of beer to be produced i.e. dark for stout and light for pale beers.

Type of barley malt
Pale Malt-light roast, maximum sugar. Basis of all beer
Lager Malt-light roast, less sugar than pale malt used for lager
Crystal Malt-Medium roast, fuller flavor.
Black/ Chocolate Malt-heavy roast, caramelized sugar used for stouts.

Hops are a flowers used to season beer. There are two types of hops; Bittering hops and aroma hops. Bittering has more bitter flavor that the aroma beer hops. Bittering are added towards the beginning of the boil and aroma towards the end. Another reason hops is used is because it acts as a natural preservative, helping to keep the beer fresh. .
Plant of Nettle/Hemp family
Grown in Belgium, Canada, Germany, U.K., and USA
Only female flower is used.
Contains a yellow resin called Lupulin. Dried – takes 12 hours. Several variety used according to type of beer and may be blended.
Examples include: Wye, Northdown, Fuggle , Goldlngs

Yeast is a single-celled fungus. It has only one thing to do in life, which is to make more copies of itself. It does this very quickly and efficiently, doubling every two hours or so under the right conditions. Yeast consume the sugars in the wort and produce alcohol and carbon dioxide, in a process called fermentation. Primarily, two species of yeast are relevant to brewing: Saccharomyces cerevisiae or ale yeast, and Saccharomyces Carlsbergensis or lager yeast (the latter was named for the Carlsberg Brewery in Copenhagen, where it was first isolated in pure culture; it also goes by the less romantic species name _uvarum_). The two are frequently called top-fermenting and bottom-fermenting yeast

Maltose (from malt)
Glucose (factory sugar made from starches of rice sago, maize,etc )
Inverted Sugar
Caramel / burnt sugar

6.Fruits, herbs, Spices
Nowadays, Hops took over as the major beer flavoring and bittering
ingredient in the early to middle part of the millennium. But before, we were use wide range of herbs and spices to get flavor. In the market we can find beer like fruited wheat beer, hot pepper beer or Apple cider, perry.

Beer Making

Brewing process- Lager
Originates from German “Lager-bier” – stored beer. Using different yeast – SACCHAROMYCES CARLSBERGENSIS – a bottom fermenting yeast
oTo ensure hygienic conditions, enclosed fermenters are used with a conical base, in which the yeast settles into the base
oFermentation occurs from the bottom of the fermenting vessel,
oTakes place at lower temperatures
•Prolonged period of cold storage – LAGERING is carried out,
oBeer chilled to almost 0oc , conditions the beer, causes impurities to settle, and CHILL PROOFS the beer.
oTakes 2 – 6 months depending on recipe, strength and shelf life required.
oSparkle produced by reusing CO2 produced in fermentation
•Lager should always be served cold.

Brewing process – Ale
Starts with cleaning malt – Screening.
Pure whole malt ground to fine powder – Grist.
Cereal additives made
Grist transferred to Mashtun – Liquour added.
 Porridge like mixture heated 90 min. 145°-155°F
Starch converted into sugar
Resulting liquid is called WORT
Mashing – malt sprayed with water again – Sparging – heating to ensure that all sugar has been extracted.
The two lots of Wort mixed
Transferred to large copper boilers, called Wort Receivers – boiled –
HOPS and commercial sugar are added – 1.5 hours.
Rapidly cooled to 60°F
Then to Fermenting Vessel yeast is added – mixture is stirred – fermentation starts – Takes 3-4 days
Temp carefully controlled.
Yeast skimmed off
Beer passed into collecting vessel – surplus yeast strained off
Goes to bottling store, conditioning tanks or to racking machine Racking- sugar -Primings added (to cause secondary fermentation)
Finings added and dry hops to help clear beer.

Joy the beer
Aroma – basic aroma in a beer can be formed by malt, Strength, Hops, Alcohol, water, and other aromatic agent.
Flavour – flavor of beer may comes from type and amount of malt used and strength of bitterness.
Mouthfeel – this is what we feel in the mouth when we drink a beer.factor which’s influene he taste in the mouth are thickness of the liquid and level of carbonation.
Strength – we can judge strength of the beer from alcohol concentration and some other factors.
Tiger beer
John Scmith beer
Beer in the Market
There are more than hundreds beer we can find in the bar. Below are some of them :
Amstel Light – the Dutch lager is low in calories and low in alcohol. It has good hops character on the nose and Light .
Becks – Pale yellow with a refreshing sweet hint aftertaste. This germany beer brewed only with barley malt, hops, and water.
Budweiser– Very famous for it’s dry, clean, and crispy taste. Produced from mix rice & barley malt combined with beechwood aging.
Balihai – Lager beer which’s especially brewed for tropics, moderate, slightly dry, with wellrounded finish and creamy foam, rich in taste. Premium beer from Island of god, Bali.
Corona – Doesn’t have big deal of taste. This famous Mexican beer is light in colour with a quickly disappearing head. It’s usually served with lime wedge.
Carlsberg – Unquestionable pioneer beer from Denmark. When we drink most of other beer, we can taste Carlsberg in it.
Foster – Very easy drinking beer from Australia. Slod out as a Session lager in the UK.
Guinness – from the Emerald Isle ( Ireland ). This world famous Stout is black as night and very smooth. It has slight acidic note caused by a small amount of sour beer added to the blend to achieve the tart flavor.
Heineken – Famous as the Top selling lager in the world. Very refreshing taste. With good hops character.The best to enjoy when it’s cold.
John Smith Extra Smooth – This beer is number 1 brand UK Ale. Selling more than 1 million pint every day! Beer with distinct cereal character, malty and caramel notes, complemented by asmooth creamy texture.
Kronenbourg 1664 – Sharp, fresh , aromatic beer. The epitomy of French café style. Brewed with a unique blend of aromatic hops, including specialty hops -Strisselpalt..
Pilsner Urquell – Brewed in the town of pilsen in the Czech republic. Full flavoured, rounded, malty,gently bitter taste with no artificial additives.
Stella Artois – Belgian top selling premium lager in UK . it’s pilsen type lager noticeable hops flavors, light at the first with deep hop characteristic coming trough in the aftertaste.
Staropramen – Full distinctive taste with a slight bitter, malty flavor. It has a bitter aftertaste reminiscent of burn hop flowers.
San Miguel – Pride of Philipine people. With Crisp and surprisingly light aftertaste. Founded by a Spaniard.
Tsing Tao – China beer with pleasant aroma and a well balance taste. It has high malty flavor and well hopped character make it’s refreshing complement especially asian food.
Tiger – Crisp, clean, refreshing taste. Easy drinking by itsef or accompanied with asian food. A truly authentic far eastern beer.
Warsteiner – it has a malty scent and is great to drink on a hot day. This beer has golden color and thin white foamy head.


by Tarjoe,
July 12, 2009
Thanks to Wikipedia