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