Martini

 What can connect cozy capital small restaurant and the Ancient Egyptian temple in honor of the fertility goddess? Light aroma of a wormwood. With its bouquets of the priestess of the goddess of Isida decorated prayer places, from a wormwood they spun also special wreaths for carrying out rituals. Exciting, with an easy gorchinka aroma to taste to ladies and today. It is enough to choose a little table at a window, to order "Martini" and to taste from a glass of "polynny" magic. Probably, therefore Vermouths including the "Martini" brand, carry generally to drinks «for lovely ladies».

Who the first suggested to add in wine an extract from herbs? To establish the author of this original recipe also difficult, as well as the inventor of a wheel. There passed not one thousand years. It and priests of ancient Egypt, they cooked drink similar to modern Vermouth, but applied it only in the medical purposes as antiseptics. The option of «polynny wine» was offered also by the great doctor of Ancient Greece Hippocrates in the 5th century BC. Speak, its drink was more similar to our Vermouth, thanks to a saturated bouquet of spicy herbs. About «Hippocrates's wine» started talking later one and a half thousand years at court of the king of Bavaria, it was brought as a gift by a certain Italian by name of Alessio. The German aristocracy estimated at once drink and named him «Vermouth » («Polynnoye wine»). From Germany the fashion on Vermouths extended to France and

Chinzano, Vermouth chinzano, chinzano bianko , martini of

Chinzano - is special brand of Vermouth which is made in Italy since 1757. Vermouth of this brand is presented more than in hundred countries of the world and has some different types. Chinzano, as a rule, occupies or the second, or at all the first place on sales of Vermouths, depending on the concrete country.

It is accepted to call Vermouth fortified wine which usually flavor various medicinal and spicy plants. Such wine is known since the most ancient times, on one of stories, it is possible to carry Hippocrates's identity to its creation. Initially when manufacturing Vermouths exclusively white wines were used, however, presently, Vermouths can be made both from white, and of pink and red grapes. To give to Vermouth necessary smack and aroma, rather large amount of various colors, herbs, fruit and seeds is used. But the most important component of any Vermouth is the wormwood which share can reach fifty percent from all aromatizator. In addition, Vermouth rather often flavor a yarrow, mint, cinnamon, cardamom, a black elder and a nutmeg.

Characteristic bitterness to Vermouth can give not only a wormwood. For this purpose the dubovnik, a tansy, and a bark of a hinny tree also can be used. Rather strong muscat tone in Vermouth can develop a combination of a coriander, a lemon crust and flowers of an elder. Resinous shades can add a St. John's Wort, juniper berries, rosemary and an immortelle. In order that in drink the citron note sounded, in it add a kotovnik, a lemon wormwood and a melissa. And to soften contrast of components, use an iris root, a carnati

Vermouth

It is possible to tell with confidence that Vermouth to the world was opened by Germany though historically it there never made. But exactly from there, to be exact from German Bavaria, the fashion on the flavored wine extended in the best houses of Europe. And, it is possible, therefore the simple German name "Vermouth" was fixed to drink with two-thousand-year history that in transfer means a wormwood. The tradition to dilute wine it developed during antique times. Hardly it was dictated by economic reasons more likely subconscious aspiration to a healthy lifestyle - in hot climate, as we know, the high degree is pernicious, and to toss of a glass easy and refreshing drink pleasantly and even it is useful. For this purpose wines properly diluted with water even in the most aristocratic families. And here to dilute wine infusion of herbs known doctor Hippocrates offered. Probably, it was something like present mixtures with a syrup. The idea was pleasant, and the most important - such medicine perfectly helped from many diseases and became a quite good anti-septic tank. Wines with extracts of herbs still kind one and a half thousand years remained on the provision of "semi-drugs", regularly them accepted only during epidemics. And here in the 17th century at court of the king of Bavaria the wine drink brought from Italy about an ice-hole tried out and understood that it not only is useful, but also is tasty. In Germany historically to wines the special relation.
Even in national fairy tales to heroes offer a rich pie with wine, and negative - «burned bread and sour beer». Generally, the novelty has to the Bavarian yard where it was given at once the convenient local name «Vermouth » (polynny wine) or simply "Vermouth". Soon from the German kingdom Vermouth the king returned on the

Cointreau liqueur, cointreau recipe

Cointreau - is a brand of liqueur which is made in France since 1875. Its fortress makes about 40 %. Feature of this drink consists that in it bitter and sweet oranges are surprisingly harmoniously combined. Many speak about surprising flavoring qualities of this liqueur. At first the light aroma of orange, then a chill of ice and only after that an alcohol fortress is felt. Consumption of this surprising drink is accompanied by warm and soft feeling which comes to the end with aftertaste of sweet and bitter oranges.

The recipe of cointreau it is quite simple - this fine liqueur turns out by distillation of bitter oranges which call wild oranges, and usual oranges. This liqueur drink or in pure form, or with ice, besides, it is actively used at preparation of cocktails.

The history of creation of this liqueur is quite simple. About 1849 the family of Cointreau opens own distilling production. And the same year, at head of the family Edward-Jean son Edward who, 25 years later just and invents this liqueur is born. Those years in the market of liqueurs there was rather big competition, but liqueur of Cointreau managed to overcome it. In 1885 Edward Kuantro who appeared also the fine businessman, took out the patent not only for the liqueur name, but also for its appearance, for a form of a bottle and a label.

Additives to cocktails

For preparation of cocktails barmen use the standard additives, and also spices. When using these components it is possible to prepare practically any of cocktails which will have the refined taste.

What spices belong to the standard? Here belongs - this spirit infusion becomes according to the special confidential recipes which have come from the island Thailand. The aromatic bitterness is made of a large number various кореньев, herbs, a bark of trees, flowers and so on. Infusion has toning effect and possesses rich aroma. Spice has a brown-red shade and gives some gorchinka to cocktails. One more spice which is used for preparation of cocktails is an orange bitterness. Spice is used as an aromatic additive to cocktails and made of stones of young oranges. More often the Seville oranges are used. One more standard additive is is the Mexican peppery hot sauce. Tabasko happens several types: red is sharper, green is softer (it is made of green pepper), garlick , having red color. Sauce is made on unique technology. As a flavoring additive to cocktails the votchester is used is a soya sauce.

Let's list all used spices in the general list:

Secrets of a profession of the barman

One of the most important affairs in work of the barman is the correct organization of a workplace. Places for bottles should be accurately defined. For storage of stock and ware it is better to find the most convenient place. It is necessary to try to hold everything on the place as soon to an arrangement of things you get used. Those subjects which on the right, more conveniently and quicker to take the right hand, and that at the left - left. It is called as a rule of cross hands.

The bar should be kept clean and an order. Every day prior to the beginning of work and after its termination the rack, bottles and a show-window should be wiped.

When filling several glasses, it is necessary to put them in a row on a bar counter of such images that edges adjoined with each other. At a drink razlitiya on glasses it is possible to make some calling, adding each time so that finally in all glasses there was an equal quantity of drink. The glasses intended for giving of drinks with ice, it is necessary to cool, and glasses and cups for hot drinks on the contrary to warm up.

Bar regiments should not be empty. About what bottles it is necessary to fill up the nobility, folding of empty bottles in a box will help.

Ware of the barman

It is recommended to use special ware at the use of various cocktails and drinks.

The pile, a dzhigger, is used when giving hard alcoholic beverages (in pure form).

a voice, old-feshen, the voice is used by whisky when giving alcoholic beverages at which there is an ice, and also for whisky (with ice and in pure form) and the cocktails having small volume and others. 

The glass Hayboll is necessary for supply of various juice, the Mix of drinok, mineral water, and also drinks with gas. Bokad received such name thanks to drinks Hayboll. This glass has many different options.

The cocktail wine-glass, glass of Martini is called so thanks to Martini cocktail, but at present such glass can be used for giving of a set of different cocktails.

For giving of igrysty wines and champagne use a sparkling saucer. Also it can be applied to giving of cocktails with cream. 

To Flyuta it is applied to supply of sparkling wines, champagne, and also cocktails in which they contain. 

Stock and tools

To prepare cocktail, special tools and stock are necessary.

The barman will need beakers, an untsovka, a dzhigger and measured ware that drinks could be poured precisely. Streyner is necessary in order that drinks could be separated from ice. The bar spoon is necessary to prepare layered cocktails. The shaker is applied to preparation of cocktails. There are two better known types of a shaker:

- the American shaker consisting of the 2nd glasses (glass and metal). The glass glass has smaller diameter and should be inserted in the metal. In a set to such shaker it is necessary also a strener.

- the standard shaker consists from metal a glass, big and small covers.

For preparation of the cocktails, consisting of components which can easily mix up, the mixing glass is required. The mixing glass is made of thick glass.

To cut fruit and to prepare from them ornaments, the barman will need a chopping board and a bar knife. The tray for fruit is necessary to store in it the cut fruit and other garnish.


 the capacity for ice is necessary for ice storage. The device professional Ays-baketa same, as at a thermos. Ice remains "dry" thanks to openings for water plum. The cover should be held closed to avoid thawing of ice and pulling of foreign smells by it. Also nippers will be necessary for ice, a spoon and a scoop for the barman. All this is necessary for work with ice. Geysers. Special nozzles for bottles are called as "geysers". They are

Bar accessories

The bar is first of all Meath for rest and communication of people. Therefore for such place the pleasant atmosphere is important. First of all it depends on interior design, and also from design of bar accessories. The bar stock, ware, accessories - everything matters.

The bar stock is accessories which the barman in the work uses: ware, corkscrews, a shaker, a bucket for ice and so on. There is a lot of stock, because the bar usually offers a big variety of drinks.

Sheker - one of the main accessories simply necessary in a bar. The shaker to mix components of cocktails is necessary. There are two main types of sheker: kobler and Boston. Kobler represents the metal shaker consisting of a vase, a cover and the filter. Such shaker has lack of a type of big conductivity of heat, why ice of it quickly thaws, and at the barman hands quickly freeze. Boston consists of two parts - glass and metal. Such sheker has great popularity, than metal, however it more fragile.

One more important tool in a bar is a corkscrew. It is necessary to open bottles. Today it is possible to find many different types of corkscrews. The professional modern corkscrew intended for opening of wine bottles, has a self-exhaust design. Such corkscrews share on rotary and lever.
The rotary corkscrew carries out bottle opening by means of stopper twisting at turn of the handle of a corkscrew. The lever corkscrew reduces efforts which are necessary to pull out a stopper, at the expense of lever existence. Bigger popularity among barmen uses a wine corkscrew which has on each side two levers. Such corkscrew is very convenient and can protect the barman from unforeseen traumas. One more option of a lever corkscrew is a corkscrew of the sommelier which creates the lever at an emphasis on a bottle throat. Such corkscrew compact and convenient in use.

The batcher is an one more subject which is necessary to the professional barman. After bottle opening, it is closed by the special batcher. This accessory helps to measure exact quantity of drink. Except batchers, in a bar the usual jams intended for wine, and also a stopper for champagne are necessary. Preparation of cocktails means that in a bar there will be many open bottles with alcohol which will need to be closed as differently it will exhaust

Grappa, recipe grappa

The grappa - is the Italian alcoholic drink on the basis of the grapes which fortress makes 40-50 degrees. Make a grappa by distillation grape (the grapes remains after its extraction in process of preparation of wine). Initially it made to have possibility to utilize a waste of productions, but it quickly became a profit source, and its began to sell serially.

This drink received the name because of its geographical field. Initially a grappa made in del Grappa's city of Bassano, nearby to the mountain the Grappa.

Taste of this drink, exactly as well as taste of wine depends on what grade of grapes was used at its preparation. Nevertheless, some manufacturers a little to sweeten and soften taste, add in drink a fruit syrup.

More often the grappa is used chilled and rather seldom with something mixes up. However, if a grappa of rather high quality, it rather often use not chilled, and room temperature to have possibility most fully to experience its taste and aroma. Sometimes in a grappa add espresso, more often it do directly in Italy.

In addition, there are various classifications of a grappa.

Giovane - so call a young grappa which is colourless more often.

- such name the grappa which was maintained in wooden barrels by not less than six months has affinata in legno. It possesses more harmonious and soft taste.

Invecchiata - such grappa maintain in barrels not less than twelve months.

Liqueur kalua

Kalua- it is the well-known coffee Mexican liqueur, at the heart of which one of the grades of coffee best in the world - . To the recipe of this wonderful liqueur sweet vanilla and rum of the first-rate quality also is added.

Coffee in Mexico is grown up in soft subtropical climate, at height about 1000 meters above sea level. Coffee grains slowly grow and are poured, then them bring together directly hands, sort and delete any immature grains. After washing, coffee grains dry under sunshine, and then it roast a little to show its full taste and aroma. For liqueur of Kalua largely grind coffee grains and place them in boiling water then cool and only after that add reed Mexican rum and vanilla.

Liqueur of Kalua drink or simply so or with every possible additives. It is considered one of the most refined pure liqueur with addition of chipped ice.

kalua4-2

Kalua it is considered not too strong alcoholic drink, after all in it only 20 degrees. Officially this liqueur is on sale in 120 countries of the world, and about 20 million liters of this fine liqueur are annually consumed.

There are some versions of liqueur of Kalua. The first, undoubtedly, is traditional. Also there are versions of this liqueur with vanilla and black chocolate, with vanilla, with fried hazelnut, strong, with taste of espresso.


Kalua it is considered one of the liqueurs most popular in the world. It is a part of a large quantity of every possible cocktails. Besides, in shops it is possible to meet even already ready cocktails on the basis of this liqueur. In addition, Kalua is widely used in cookery. Especially often it use at preparation of various desserts:

Calvados, Calvados recipe

Calvados call apple brandy which turns out by means of distillation сидра. This brandy has a fortress about 40 degrees, and its homeland considered one of the French regions which the Bottom Normandy is called. According to some information this fine drink received the name from one of Norman departments. At first the name appeared only in informal conversation, and later was officially registered.

For production of this drink producers use only small apples which possess rather strong aromatic intensity more often. About one hundred types of such apples is, but for use recommend no more than a half of them. The Calvados, unlike wine where only one grade of grapes can be used, demands thorough training and selection of various grades. Usually the producer grows up about 30 various grades of apples to prepare this drink. At the correct mixture, taste of this drink remains identical for long years. Depending on smack of bitterness, acidity of the content of sugar and tannins, apples share on four various categories: sweet, sour, bitter, it is bitter - sweet. More often a Calvados make for 70 percent from bitterly - sweet, on 20 of sour and on 10 of bitter grades of apples.

Absinthe liqueur

Absinthe liqueur (Absinthe) is one of hard alcoholic beverages who contains usually 70 % of alcohol. The most important component of drink - a wormwood. A wormwood - the grass, which essential oils contain a large number .Absinthe liqueur - one of number of alcoholic beverages for people from society. This alcoholic drink is received by means of distillation of spirit tincture of medicinal and spicy herbs, more often mixes of anisic seeds, a melissa, a wormwood, fennel and others. Absinthe liqueur was thought up in Switzerland at the end of the XVIII century and was applied as medicine.

In 2011 absinthe liqueur is made in France.

Intoxication from the correct absinthe liqueur has considerable difference from usual drink, but also this fact is authentic for many grassy tinctures.

One of the main components of composition of absinthe liqueur is alcohol, , , to konvulsant. The big contents can become poison. Thanks to absinthe liqueur is famous for the effects. The Roman wormwood, fennel, an anise, an acorus, mint, a liquorice belong to other components of absinthe liqueur, дягиль, a melissa and some other herbs.
The action mechanism is not known yet though similarity of structures between the tuyony and tetragidrokannabinoly leads to assumptions that substances on a human brain have similar zones of influence. The substance from which drink is made, contains about 40-90 % . Respectively, approaches in candidates for the component of absinthe liqueur second for activity. Really, long time was considered as the neurotoxic reason of an absentizm.

But for maintenance of this idea it is not enough direct proofs. Absinthe liqueur contains 75 % of alcohol. Tuyon should be active in small doses or be present at significant amounts, to have appreciable effect.

Pina Kolada

What cocktail is official Puerto Rico drink? What cocktail is appreciated by girls of the whole world its pleasant coconut aroma and sweet taste? Yes, you are right, it is unique the Pin a pack!

Its history deserves special attention in a type of how there are a lot of rumors and disputes generated in due time a question - whom and when this cocktail was invented? Having seized a case and the moment that the answer is not known by anybody, in the 1914th year Ricardo Grasy from Barcelona tried to appropriate authorship to itself. But it did not consider that fact that officially the first mention of cocktail is dated 1922nd year, and told about it to the whole world the Travel magazine. After that the real boom began - the hour of triumph of cocktail of the Pin a pack came! More and more people opened for itself this sweet and devilishly pleasant taste, the army of his admirers grew before the eyes! Tried cocktail though time, ordered it again more often. All agiotage round drink led to that in the legendary magazine «New York Tayms» in the 1950th year appeared article about this sensational cocktail! 4 years later, it seems, there was an author - and there was it on Caribbean Islands, in Hilton hotel - his barman Ramon Marerro allegedly was engaged in creation of the recipe of the whole three months, and now emergence of cocktail of the Pin a pack the world is obliged to it. But far from it... It appears, roots of drink withdraw to «Old San Juan» town.

Also very few people knows that initially cocktail was nonalcoholic, only subsequently in it began to add rum. Also in an original form it was made of usual juice of pineapple, after all even its name in transfer sounds as «the filtered pineapple». Nevertheless, during present time cocktail has many variations and recipes that does it even more demanded and popular.

Mulled wine

Today mulled wine that it from itself(himself) represents and why prepares, is known to everyone, probably. But very few people knows that there was a similar drink in Ancient Rome, only in those days it was not heated up, leaving wine simply mixed with spices.

The real mulled wine in a look habitual for us invented in Northern Europe, in the Middle Ages. In Britain and Scandinavia drink on the basis of wines of a grade of a Bordeaux or a claret in which added a grass under the name was widespread.

Now usually mulled wine prepare from red dry or moist rather weak wines. Sometimes it do with water addition, sometimes without. By the way, some add also rum or cognac.

Mulled wine is well-known for the whole world for the unique aroma and wonderful warming taste. These qualities are reached thanks to addition of various spices: honey, ginger, citron crusts, anise, different types pepper, cardamom, cinnamon, carnation, bay leaf, apples, nuts and even raisin. There are many updatings of the classical recipe, there is also a possibility to prepare nonalcoholic mulled wine that especially suits that for any reasons does not take alcohol.

Introduction

Alcoholic cocktail considered drink in which as one or several components use alcohol drinks. Cocktail turns out from mixing of several liquids, and sometimes and with addition of spices and fruit. What cocktails the most popular? 

What is the cocktails? Cocktails - it is a mix from several drinks (usually no more than 5 components), plus additional, used in very small quantities, such as salt, spices, bitter etc. The structure of cocktails can be the most different. The majority of cocktails prepares by means of ice therefore he should give particular attention. For preparation of ice it is better to use poorly mineralized or simply cleared water. It should be absolutely transparent and without smack.

"Mojito"

Mojito (masculine gender, исп. Mojito) - cocktail on the basis of white rum and mint leaves. There are 2 types of a mojito: low alcohol and nonalcoholic. Occurs from the island Cuba, it became popular in the USA in the 1980th. There are some theories about a name "mojito" origin. One such theory says that the word occurs from исп. Mojo (Mocha, mojito - umenshitelno). Mocha - sauce allegedly in Cuba and on Canary Islands, usually garlic, pepper, lemon juice, vegetable oil, greens enter into it. Other theory argues that a mojito - this changed (исп. Mojadito, mind. from mojado) that "slightly damp" means. 

«Blue Hawaii»

The fan of cocktail "Blue lagoon" differs originality and bright identity. As well as cocktail. First of all this results from the fact that "The blue lagoon" has unimaginably unique color … the blue - as you already guessed. Surprisingly, but this bright cocktail with tropical taste is thought up far not on Hawaii, and it is rather in an opposite point of the globe - in a bar Zanzibar of Club (London, Great Britain).bogaty flavoring qualities drink. Dairy, summer, fresh. As a rule it submit in a big glass with a heap of umbrellas and tubules. This cocktail creates the exotic atmosphere.

"Kosmopoliten"

Kosmopoliten - the cocktail using really the huge popularity around the world. Hero of films, series, star of parties … So cosmopolitan cocktail. On one of versions this cocktail was created specially for vodka «the Absolute the Citron» (Absolut Citron - vodka with taste of a lemon), in support of this brand. Though there are data that his founder became :) to Cheryl Cook (Cheryl Cook) from the town Saus Bich (South Beach), Florida. In spite of the fact that drink was widespread in gay bars still in the late seventies, the beginning of the 80th, in the interview she argued that invented its the 85th. «I was struck by number of the people ordering Martini to stand out holding "martinitsa". Understanding of it brought me idea of creation of drink which would suit to taste to everyone and made visual impression.» According to its recipe «Absolut Citron», Triple Sec orange liqueur is required, it is a little Rose's lemon juice and to add cranberries that it turned out .

"Pin pack"

Pina Kolada (Pina Colada) - sweet Caribbean cocktail. Its name is translated as «the filtered pineapple». Once, so called fresh pineapple juice which submitted to filtered (colada) unlike not filtered (sin colar). Later to juice added rum and sugar. At last, in the middle of the last century in one of Puerto-Rican bars the cocktail recipe Pina Kolada (Pina Colada) which gained huge popularity was born and became Puerto Riko's pride. The main components of cocktail are rum, coconut liqueur and pineapple juice

"Daiquiri"

Pour in rum, juice of a lime and a sugar syrup in a shaker, throw ice, properly shake. Pour out in a cocktail glass.
And here recipe of the Strawberry daiquiri:

Now under the name "Daiquiri" there is the whole group of cocktails though the original recipe was only one. I represent to your attention classical "Daiquiri". History of its creation is as follows: at the beginning of the 20th century in the Daiquiri town that in the east of the island Cuba, engineer Pagliuchi decided to toss of a glass - another, his acquaintance Dzheningsa Cox did not have anything except rum, a lime, sugar and ice. They mixed cocktail in a shaker and decided to name it the Daiquiri

"Margarita"

All for certain heard about Margarita cocktail, it often show in films. It prepares on the basis of tequila and is one of summer cocktails. There are some versions of history of its creation as it often happens in preparation of new cocktails. Almost a half of small towns in Mexico and in South America apply to be called as the homeland of this drink. Nevertheless three osnovy versions:
1) In 1938 barman Carlos Herrera prepared this cocktail for actress Margarita King in a bar in Tijuana.
2) In 1948 Timmy Hilton tasted cocktail on a country house in Acapulco, Margarita Seyms was the hostess of a country house, and Tommie was, as we know, the owner of Hilton hotels.

"Б52"

B-52 - Cocktail of sostyashchiya from three layered liqueurs. In correctly prepared cocktail coffee liqueur (for example Kahlua), liqueur Beylis and Marie Brizard Grand Orange liqueur do not mix up and create three well visible layers. Origin: There are some theories of an origin of B-52 cocktail.
One of them argues that drink was created in the bar "Alice" in Malibu, and it is called in honor of the B-52 Stratofortress Boeing bomber. Another says that cocktail was invented in the bar "Keg steakhouse" in Calgary. But, comparing two theories and historic facts, usually give a palm «To the V-52 Boeing as time of creation of this American long-distance strategic bomber rocket carrier being on service of the U.S. Air Force since 1955, precisely coincides over time cocktail inventions.

"Long Aylend"

At the time of the Dry law in the USA the idle time in manufacturing and at the same time the strongest cocktail was invented. Long Island Ice-tea Cocktail very quickly gained popularity in bars for one simple reason - outwardly it reminded a glass of cold tea. Anybody from extraneous visitors could not and suspect that in chayeobrazny drink with a limonchik there can be an explosive mix with such exciting and magic taste! As in case of the majority of cocktails, the history and exact date of emergence of Lond Island is unknown and still is actively discussed: according to one version, it invented during the Dry law.

«Sex on a beach»

"Sex on a beach" - very popular alcoholic cocktail containing vodka, peach liqueur (schnapps), orange and cranberry juice.

Enters into number of official cocktails of the International association of barmen (IBA).

Components:

«Cuba to the Libra»

Cuba Libre - one of the most popular drinks in the world. There was it the period of the Spanish-American war. One fine day one of bars of Havana, included group of the American soldiers being in the dismissal, one of them, can having missed the homeland and a bourbon, ordered RUM with Coca, ice and a lemon segment. Having received the cocktail it drank it with such pleasure that caused genuine interest in the colleagues and they asked the barman to prepare for them the same drink. Fun in which heat one of soldiers said a toast “Por Cuba Libre began!” in honor of freedom found by Cuba, “Cuba Libre!” the crowd picked up …

 lime half
    60 ml of white rum
    120 ml of Coca

In a glass Collins to squeeze out lime juice, a lime throw in a glass, add ice. To pour in rum and Coca. To mix.

«Bloody Mary»

Well and certainly the well-known Cocktail «Bloody Mary» which holds the first place in top parade of the most popular cocktails of the world.

bloody Mary
This legendary cocktail is surrounded with a set of secrets and myths. The fan and the admirer of drink such known people as Ernest Heminguey and Scott Fitzgerald beat.