Some people divide the bar into a wine bar (also known as a cigar bar), a restaurant bar (which is also divided into a Chinese bar and a Western bar) and a general bar. There are 5 types of drinks in general bars, including liquor, cocktails, soft drinks, juices, and specialty drinks (drinks created by the bars themselves). The foreign wine is divided into whiskey, brandy (the best of the foreign wine is generally not blended with other drinks, but directly drink), rum, gin, tequila and pre-dinner and after-dinner drinks.
Cocktails, beer and whiskey are commonly used in the bar drinks, Westerners in the bar to drink red and white wine (wine) less, most of the main meal, red and white wine is just to play a role in aiding digestion, the meal is finished wine finished, which is not like the domestic, the meal is finished, the wine can continue to drink. If it is in the bar to drink red and white wine, Westerners are usually in the main meal before the appetizer with, generally a cup of 13-17 degrees of white wine, because white wine is acidic, conducive to appetizing. If the westerners come specifically for drinking, they have to go to the bar alone to have a good time. A kind of wine can ask for a share, can also ask for 3, but rarely several kinds of wine to spend drinking.
The bar culture originated in the West, Westerners from childhood by the environment, most of the wine for their own tastes better understand, although so, but in the face of the general bar in the hundreds of different kinds of wine, but also can not help but ask about some of the wine's origin, composition and so on the primary question.
Domestic friends to go to the bar, of course, more do not have to face or by the dense foreign names of alcohol confused, point of alcohol do not understand to ask, for the first time to the bar friends is not a good way.
Women's good cocktails
In the bar point cocktails, if it is a net drink, women can order some sweet or fruity cocktails, this kind of wine between 25-30 degrees. Such as: creamy Bailey's liqueur (BAILEY'S), orange flavored Cointreau (COINTREAU), these wines should be added ice, otherwise the wine is warm and not good. With ice, Cointreau turns from a clear golden color to a milky white.
"Cointreau" although there are 40 degrees, but the fruity flavor is strong, add some ice (usually 5, 6 pieces) diluted, drink up not as spicy as the Chinese liquor throat. In addition, the ladies can also order some non-alcoholic by a variety of fruit juice blended cocktails, its color is beautiful, bright. Such as: pink four seasons (FOURSEASON) wine, by orange juice, pineapple juice, mango juice and pomegranate juice blended; red XiuLan - DengBo (SHIRLEYTEMPLE) wine, by Sprite and pomegranate water blended. This kind of cocktail glass is tall and big, whether a few people sitting around, or a corner of the solo drink, slowly sip to can kill time.
Golden hot power (TOINC) wine, in the domestic bar is one of the most popular cocktails, and in foreign martini (DRYMARTINI) most popular, accounting for 40, 50%. Taste, MAR TINI bias acid, while TOINC has a juniper berry flavor, TOINC water has a better taste.
Men's favorite whisky beer
Whisky and beer are the favorite of men in the bar. The most common whisky in the country is American and Scotch whisky, the wine labeled with the year of the more expensive, and the higher the year the more expensive, the taste is also the more thick. 12 years of whisky such as "black" (BLACKLABEL) and "Chivas" (CHIVASREGAL) is the most popular whisky in the world. Black Label and Chivas Regal are two of the finest whiskies in the country, costing RMB 40-60 for an ounce (28 grams). In addition to the top quality whisky, generalized and popular whiskies include CUTTYSARK and WHITEHORSE, which are generally more than 6 years old and cost RMB 20-40 per serving. There is also the luxurious CHIVASREGALROYALSALUTE, a 21 year old collector's whisky, which costs more than RMB 80 per serving. Unlike other whiskies, there is also a single malt whisky, made from Scottish barley, the taste of which produces a charcoal flavor during the distillation process.
San Miguel, Carlsberg, Kirin, Qingdao, although some of the beer brands, but the domestic drink CORONA beer or more, this beer is a special place is not to drink cups (it is said that because of the name of the wine originated from the name of a beautiful girl, so only direct mouth to the mouth of the bottle to drink, in order to experience the romantic feeling of the girl KISS). This beer bottle mouth is usually stuffed with a slice of lemon, the taste of light CORONA by the bottle after the lemon filter, the mouth is more fragrant, refreshing.
The vodka in the bar is divided into Finland, Russia, two kinds of flavor differences. Drinking vodka a net drink with ice, another is with other alcohol blending, the most common domestic blending is with tomato juice, pepper salt, chili water and vodka blending Bloody Mary (BLOODYMARY).
2. Please teach some common sense to go to the bar to go to the bar are what kind of process
Go to the bar of common sense In fact, go to the bar, do not look at the list of drinks, go to the bar directly point drink, you will point? They generally have generic names, not necessarily the name of the drink itself.
Let's talk about what I know about common sense drink ordering at a bar. There are several types of drinks in a typical bar or bar-licensed restaurant: 1.
highball (usually served in a large, plain glass) A cocktail made by mixing a spirit liqueur, a liqueur and a mixer (a variety of juice, soda, coke or milk). It is usually made by mixing 1 ounce of liquor with the corresponding drink.
Usually is the house highball (hotel hotel's own name of the cocktail highball), or some other common call, but also the bar common cocktail (highball class), such as Tom collins, John collins, Mai Tai, killer koolaid, greyhound, screwdriver, and other cocktails. greyhound,screwdriver,seebreeze, zombie,sling,tequila sunrise,long island iced tea, godfather, blue lagoon, (bartender's) rootbeer (nothing to do with beer) And so on and so forth. When ordering a drink, just say the name can be, such as "tequila sunrise, please" (usually 1 ounce of spirits) or you can also say "2 ounces tequila sunrise, please " (at this point the bartender will use 2 ounces of liquor, you can also say "double tequila sunrise,please" the same meaning, double means with 2 ounces of liquor) usually with ice.
3. General knowledge of what it takes to run a bar
Is it the way a bar operates? I don't know what size of bar you are inside there is no performance and so on those three words like what theory I don't say I still say my own opinion (I am Jilin) I think now the bar competition is very fierce after all, the bar is very lucrative in my home side is One by one, the bar is newly opened a more than one decoration luxury business is very good The bar is actually divided into people open the bar to say that the bar is very good, the bar is very good, the bar is very good, the bar is very good, the bar is very good, the bar is very good, the bar is very good, the bar is very good, the bar is very good, the bar is very good. The bar knows more people to come to support the friends will be more specifically to support your field to give them some benefits next time they will definitely come back There is also a good environment Although the decoration of what is better than your bar there must be a lot of but our bar must have to attract guests to the place of the decoration is more special ah or quiet ah the bar's cloth is very warm ah and so on.
. There is also the service staff attitude must be good must have a management staff to supervise them There is also the hardware facilities to be complete, such as the summer, the card package should be open to the air-conditioning ah LCD TV ah what.
There is also a reasonable price to do and other bars on par, but also often want to some activities and what to give out a little bit of voucher card or membership card how much to spend on complimentary food beer buy a few get one free do not underestimate the activities of such a small bar is very helpful and the introduction of some of the signature dishes There is also the bar must be very clean! A little dust can not have a place under the table under the sofa should be lifted up twice a day to wipe probably so many piles if you do the above, it is almost the other details I think you should also understand.
. I'm so tired.
4. Some common sense to open the bar
Basic skills four can: can say, can sing, can drink, can dance five have: organized, disciplined, quality, professional ethics, have looks six good: good understanding good communication good performance good offensive and defensive good relationship good to treat the tip ten are not allowed to: 1, obey the management, arrangements, are not allowed to have a quarrel with the supervisor, speak out of turn; 2, are not allowed to pick, cold down the customer, the work shall not show boredom, and the work of the customer is not allowed to be a good friend, but also a good friend. Customers, work shall not show boredom posture and look; 3, are not allowed to receive outside calls in the room; 4, shall not use a bad tone of command, reprimand employees; 5, are not allowed to compete with the guests to sing, arbitrarily inserted songs; 6, are not allowed to cheat the customer; 7, are not allowed to say the company is not to the guests and divulge the company secrets; 8, are not allowed to the customer before the counting of bosses, coworkers are not; 9, are not allowed to steal, cheat the guests of the financial In addition, the company is not allowed to steal or cheat the guests' finances; 10, not allowed to ask for additional small or additional tips to the guests.
Ten: image packaging specialization, public places, elegant, walking in line neatly, into the room by the selected courtesy, desk service comprehensive, DISCO time crazy, applause and call the grand, the background to beautify the exit, desk tips arbitrary, customers happy often. Basic requirements a, grooming "three talent, seven dress up", a person dressed up generously, so that guests from the psychological to you more than a few points, but also added a few points of goodwill, love the heart of the beauty of all people, food and color is also the nature of the man is mostly like a pretty girl, and at the same time, the appropriate make-up is also a kind of respect for the guests, so Every promoter must wear light makeup and dress neatly and cleanly when they go to work.
This is also the performance of their own self-confidence, but also to give people the spirit to shake, healthy and upward side of the performance. Second, standing posture: (elegant) public relations personnel in the selection of Taiwan should have a good standing posture, standing for static beauty, to show the woman temperament, the woman long ugly and beautiful, does not lie in the bleaching is not beautiful, but lies in the absence of temperament, a woman has the temperament, only to show the external beauty, standing standard, on the basis of walking, enter the room should be straight line "a" word in a row, upright, head up, chest out.
Third, walking posture Anyone who walks on the pace can reflect whether there is vigor and vitality, walking for the dynamic beauty, walking standard, in the upright on the basis of the first left foot, swinging the right hand, the girl should walk "a" step, the so-called "a" step, is to walk a straight line, especially when wearing a flag. Is to walk a straight line, especially wearing a cheongsam and skirt, it gives a person a sense of lightness, ethereal, delicate, the front foot pressure back foot walking, walking should pay attention to: 1, walking, should naturally swing shoulders, the amplitude can not be too large, can only be a small swing, the amplitude of the swing in 45 °, do not swing left and right. 2, should keep the body straight, do not shake your head and shoulders or swaying, knees and feet should be soft and loose, so as not to appear stiff, and do not walk outside the "eight" or inside the "eight" word, do not bow your head, lean back, and do not twist the hips.
3, walking, the center of gravity of the body can be slightly forward, in order to facilitate the chest and abdomen, head up, eyes flat face with a sweet smile, encounter guests and leaders to bow hello. Fourth, bowing Bow is indispensable etiquette when interacting with others, such as "handshake, hello", bowing standard: in the upright on the basis of the body leaning forward 30 °, bowing the upper body to maintain the standing position posture, leaning forward 30 °, bowing eyes should be looking at the other side of the flat face, with a smile, avoid bowing only nodding and waist immobility, shaking the shoulders, Shake your head and other indecent actions.
Fifth, the service in the private room public relations personnel to follow the foreman to the required room location to meet the guests, select the stage during their own guests shall not pick or refuse to sit on the stage, public relations personnel were ordered to the stage, you should immediately say thank you, take a seat and quickly observe the guest's preferences and personality, start the conversation service (such as pointing cigarettes, handing tea, pouring wine, handing snacks and fruits), into the room after 5_10 minutes is very critical, your enthusiasm and Service to balance your appearance, body weaknesses, guests such as not accept your words should be said to the guests, "Sorry to interrupt," and then away from the clouds, do not give the guests face, because the guests do not choose you may be the problem of eye, or perhaps the guests have a special hobby, if the guests to accept that you have to think about how to serve the guests (such as sound.), Air conditioning, song, handing cigarettes and alcohol, snacks and fruits, etc.), the service period to observe whether the guests have the following characteristics: 1, good talk 2, smoking 3, vanity 4, want to save face 5, shyness 6, petty 7, humor 8, lust 9, singing 10, dancing 11, drinking 12, the purpose of the presence of 13, to you that aspect of satisfaction or not. Targeted to play their ability to guests as the center, to their liking, treating different guests to use different methods of service, the purpose is to make guests willing to tip, that give worthwhile, during the service period, such as the need to go out should seek the consent of the guests to go out time is not too long, so as to avoid the guests to wait impatiently and temper tantrums (avoid by no means midway string of rooms).
To guests to ask you to eat snacks or drinks to choose guests happy time. The entire service process down, the requirements of public relations personnel say, drink, tease, sing, dance, play everything must be able to, at the same time and the guests of the South and the North chat, when necessary, you can also learn about the shopping malls, which you have a little bit of *** with the guests on the topic, he will also think that you're not bad, there are certain qualities, unknowingly take you as a friend of the talk.
The public relations personnel should understand the situation of the guests (remember the name of the guests, remember the guests' occupation, position or work situation and characteristics (but do not let the guests feel that it is deliberately inquiring) for the guests' situation to cast their favor. Tactful flattery, when according to its characteristics require service, but excessive requirements can be politely refused, if the guest second contact with you, you need to know his surname, occupation and accurately call him by name, so that the guest will feel doubly respected, to put you in mind, he will remember your share of the love.)
It is best to let the guests remember your phone, the next time you come to call you phone you booking.
5. Beginning management knowledge of the bar
I. Requirements: 1. bar staff in the bar inside and outside the image requirements, grooming requirements 2. to develop the habit of seeing guests, colleagues, supervisors greetings 3. to clean up at any time beside the garbage (such as waste paper, paper cups, etc.) to improve the quality of personal image and courtesy in order to meet the company's requirements: a check grooming; b warm and polite greetings; c see the garbage initiative to pick up the two. Understand the bar knowledge: 1. Bar overview (what is the bar, bar classification, etc.) 2. The distribution of the company's bar, the content of the product, the scope (Schedule) 3. Bar shifts, the distribution of personnel.
4. Familiarize yourself with the bar (into the site site view, introduction) Let the staff familiar with the production bar production range, the work of each shift a. Familiarize yourself with the work of each bar; b. The work of each shift III. Cooperation between the relevant departments 1. Introduction of the usual need to contact and cooperate with the departments and the communication between the departments, the use of documents between the contact departments: a. Warehouse (material receipt, requisition form, material direct allocation of the single) b. Cleaning Department (regular cleaning of cups and utensils and the handover) c. Ziqi customer department (to understand the booking of the room, the transfer of the room situation in order to make the appropriate preparations) d. Engineering Department (maintenance orders, all kinds of engineering problems) e. Security Department (out of the liquor handover) (outside the handover of liquor, stolen liquor to view the video, etc.) f. Floor face (product specifications, the rules of storage of alcohol) g. Catering Department (product cooperation, product matching and with the goods) h. Finance Department (billing errors query, the end of the month inventory) so that employees recognize the importance of departmental cooperation, can be proficient with the staff of the departments with: a. Familiar with the work of the links, with the essentials. b. Familiar with the work of the specifications, the transfer of rooms, so as to be prepared. c. Engineering Department (maintenance orders, all kinds of engineering problems) d. Engineering Department (maintenance orders, the transfer of rooms) b. Product specifications, access to the inspection of the wine program IV: liquor knowledge training 1. Recognize the liquor, bar utensils, utensils, cups and the use of 2. Introduction of the six base wines, aperitifs, Lijiao wine, wine, beer, the main raw materials, origin, brewing process .
3. Introduce the origin of cocktails, definition, classification and modulation techniques 4. Company sales of foreign wines, red wine, common drinking and hot and cold drinks production methods and production methods 5. Distribute cocktail recipes to improve the level of business and skills of the staff, so that the staff can be more comfortable in their work, from the comfort of the guests and the company's services: a. Memorize the cocktail recipes b. Recognize all the bar barware, ingredients c. Familiarize themselves with all the barware, utensils, glasses and how to use them. and ingredients c. Memorize the drinking and production methods of all alcoholic beverages V. Base Liquor aka Liquor Base/Base/Main: 1. Gin, also known as gin, was first produced by (Holland), and became famous after mass production in (England), which is the world's first major category of spirits. Dutch gin is based on barley malt and rye and other raw materials, after fermentation and distillation three times to obtain the original grain alcohol, and then add gin spices and then distilled.
Finally, the distilled spirit is stored in a glass tank to be matured and packaged in a dilution to about 40 degrees, the Dutch Gin is transparent and bright in color. The color of Dutch gin is transparent and bright. It has an outstanding aroma and unique style, suitable for single drink, not suitable for cocktail base wine.
The production process of British gin is simpler than that of Dutch gin, and it is distilled with edible alcohol and juniper berries as well as other spices*** - dry gin, the liquid is colorless and transparent, with a peculiar odor and aroma, and a mellow and refreshing taste, which can be consumed alone, or mixed with other liquors or used as the base of cocktails. Therefore, some people call gin the heart of the cocktail.
Gin can be divided into spicy gin, old Tom's gin and fruity gin according to flavor style. 2, whiskey (WHISKY) is a by barley and other grains brewed in oak barrels after aging for many years, blended into a 43 degrees or so of strong distilled rum.
(Whiskey can be mainly divided into Scotch whiskey and American whiskey two categories, there are also small, such as Irish whiskey). 3, brandy (BRANDY) is a kind of spirits, distilled from wine or fruit fermentation, but must be placed in wooden barrels after a considerable period of aging.
All countries in the world produce brandy, and wine to the best of French production, so the French brandy is also the best, which to Cognac brandy (COGNAC BRANDY) is particularly world-famous. All cognacs are brandies, but all brandies are not cognacs.
Cognac is distilled from the wines of Charente, France, and is subject to legal restrictions and safeguards, and the wines of other places are distilled from brandy, which, legally speaking, cannot be called cognac. Brandy is a drinkable spirit, distilled from wine or fermented fruit juices and aged in wooden barrels.
For example: Cognac, Armagnac, Spanish brandy, American brandy, KIRSCH or KIRSCHWASSER (cherry brandy), CALVADOS or APPLE JACK, SLIVOVITZ (plum brandy), and other fruit brandies.
4. Rum, also known as sugar wine, is a by-product of the sugar industry, which uses cane sugar as raw material, first made of molasses, and then fermented, hair distillation, and stored in oak barrels for more than 3 years and become. Vodka colorless, unscented, with neutral characteristics, without storage can be sold.
Because vodka is colorless and transparent, as with gin, can be mixed with other liquors into a variety of mixed drinks and cocktails. Vodka is not a specialty of the Soviet Union, but is produced in many countries such as Poland, Germany, the United States, the United Kingdom, Japan, etc. Vodka of similar quality to that produced in the Soviet Union.
6. Drinking in the bar
About drinking in the bar Some people divide the bar into a wine bar (also known as a cigar bar), a restaurant bar (also divided into a Chinese bar and a Western bar) and an ordinary bar.
In general, there are five types of drinks in the bar, including wine, cocktails, soft drinks, juices, and specialty drinks (drinks created by the bar). And the foreign wine is divided into whiskey, brandy (the best of the foreign wine is generally not blended with other drinks, but directly drink), rum, gin, tequila and pre-dinner and after-dinner drinks.
Cocktails, beer and whiskey are commonly used in the bar drinks, Westerners in the bar to drink red and white wine (wine) less, most of the main meal, red and white wine is just to play a role in aiding digestion, the meal is finished wine finished, which is not like the domestic, the meal is finished, the wine can continue to drink. If it is in the bar to drink red and white wine, Westerners are usually in the main meal before the appetizer with, generally a cup of 13-17 degrees of white wine, because white wine is acidic, conducive to appetizing.
If the Westerners come specifically for drinking, they have to go to the bar alone to have a good time. You can have one or three of a kind of wine, but rarely several kinds of wine to drink.
The bar culture originated in the West, Westerners from childhood by the environment, most of the wine for their own tastes better understand, although so, but in the face of the general bar in the hundreds of kinds of various kinds of wine, but also can not help but ask about some of the wine's origin, the composition of the primary questions. The domestic friends to go to the bar, of course, more do not have to face or by the dense foreign language name of the wine confused, point of alcohol do not understand to ask, for the first time to the bar of friends is not a good way.
Ms. good drink cocktails in the bar point cocktails, if it is a net drink, ladies can point to some of the sweet or fruity cocktails, this kind of wine in the 25-30 degrees. Such as: creamy Bailey's liqueur (BAILEY'S), orange flavored Cointreau (COINTREAU), these wines have to add ice, otherwise the wine is warm and not good to drink.
With ice, Cointreau turns from a clear golden color to a milky white. Although "Cointreau" has 40 degrees, but the fruit flavor is strong, add some ice (usually 5, 6) diluted, drink it is not as spicy as Chinese liquor throat.
In addition, the ladies can also point to some non-alcoholic by a variety of fruit juices blended cocktails, the color is beautiful, bright. Such as: pink Four Seasons (FOUR SEASON) wine, by orange juice, pineapple juice, mango juice and pomegranate juice blended; red Shirley Dumbo (SHIRLEY TEMPLE) wine, by Sprite and pomegranate water blended.
These cocktails cups are tall and large, whether it is a few people sitting around, or a corner of the solo drink, slowly sip to pass the time. Golden hot power (TOINC) wine, in the domestic bar is one of the most popular cocktails, and in foreign Martinis (DRY MARTINI) the most popular, accounting for 40, 50%.
Taste, MAR?TINI bias acid, and TOINC has the flavor of juniper berries, TOINC water to kill the mouth, taste better. Men's favorite whisky beer Whisky and beer are the favorite of men in the bar.
Whisky in the country is common in the United States and Scotland two kinds of whisky, wine labeled with the year of the more expensive, and the higher the year the more expensive, the taste is also the more thick. 12 years of whisky, such as "black square" (BLACK LABEL) and "Chivas" (Chivas Regal).
In addition to the top quality whiskies, generalized and popular whiskies are Shunfeng Wei (CUTTY SARK) and White Horse Wei (WHITE HORSE), etc., which are generally more than 6 years old and cost RMB 20-40 per serving. There is also the luxury Royal Salute (CHIVAS REGAL ROYAL SALUTE) wine, which is a 21-year collection of whisky, more than 80 yuan per serving.
Unlike other whiskies, there is also a single malt whisky, made from Scottish barley, the taste of which produces a charcoal flavor during the distillation process. San Miguel, Carlsberg, Kirin, Qingdao, although some beer brands, but the domestic drink CORONA beer is still more, this beer is a special place is not to use the cup to drink (it is said that because of the name of the wine originated from the name of a beautiful girl, so only direct mouth to the mouth of the bottle to drink, in order to experience the romantic feeling of the girl KISS).
This beer bottle mouth is usually stuffed with a slice of lemon, the taste of light CORONA by the bottle after the lemon filter, the mouth is more fragrant, refreshing. Vodka in the bar is divided into two kinds of Finland, Russia, the taste is not very different.
Drinking vodka is a kind of net drink with ice, another is to mix with other alcohol, the most common domestic mix is with tomato juice, pepper salt, chili water and vodka to mix the Bloody Mary (BLOODY MARY). After more than 200 years of development, the modern cocktail is no longer a simple mixture of several types of alcohol and ethanol drinks.
Although there are many types, different recipes, but are carefully designed by the bartender masterpiece, its color, aroma, taste *** ready, loaded with exquisite, decorated with gorgeous, rounded, coordinated taste outside the view color, smell the aroma, and more enjoyable, a sense of relief. Even its unique shape of the carrier cup, simple and appropriate decorative embellishments, all full of poetic and picturesque.
Looking at the traits of cocktails, modern cocktails should be characterized as follows: 1. Definition of cocktails Cocktails are made from two or more non-water beverages, of which there is less than one alcoholic beverage.
Such as lemonade, Chinese flavored white wine, etc. is not a cocktail.
There are many different patterns and different ways of mixing them. There are many types of ingredients used in cocktails, and the number of ingredients used in each drink varies, such as two, three, or even five or more. Even with the popularity of the ingredients to determine the type of cocktail, the ingredients in the amount of different regions, people's tastes are different and have a greater change, so that the title of the new name.
3. With *** sex in the flavor Cocktails have obvious *** sex, can make the drinker excited, so a certain alcohol concentration.
With the appropriate alcohol, so that the drinker's nervous line to ease, muscle relaxation, and so on ...... 4. Can enhance the appetite Cocktails should be to enhance the appetite of the moisturizer.
After drinking, due to the wine contains a trace of flavored beverages such as sour, bitter and other beverages, the drinker's taste should be improved, and must not be so out of appetite, anorexia. 5.
Taste superior to the individual components Cocktails must have superior taste, and this taste should be superior to the individual components. When tasting a cocktail, the taste buds of the tongue should be fully expanded and long enough to taste the *** flavor.
If it is too sweet, too bitter or too flavorful.
7. Bar General Knowledge
It is best to take some classes, it will be more professional 1, BASE: Base. Generally cocktails are to some kind of spirits as the main body, then this kind of spirits is known as the base. 2, BARTENDER: bartender 3, DRY: in the wine means not sweet; in the gin and beer is strong. 4、HALF&HALF：Half water, half wine. 5, ON THE ROCKS: plus ice 6, RIMMING A GLASS: the mouth of the glass with a sugar ring 7, SWEET& SOUR: half lemon juice and half of the mixture of syrup 8, TIE ME UP: point of the same wine, drink after the bartender automatically come back to another glass of 9, RECIPE: wine recipe, that is, refers to the recipe for making cocktails 10, UP OR DOWN :UP refers to the cocktail glass, DOWN refers to the old-fashioned cup, that is, with or without ice 11, FIZZ: one of the mixed drinks, which is characterized by bubbles 12, FRAPPE: a cocktail that pours wine into a cup full of crushed ice.
13, CHASER: Drinking high alcohol content of alcohol, auxiliary drinks. 14, SOBER: wake up 15, PROOF: the United States of America's unit of alcohol measurement, with the number of alcohol divided by 2, such as 100 PROOF on behalf of the number of alcohol for 50 degrees.
8. Bar basics
1, BASE: base. General cocktails are to some kind of spirits as the main body then this spirit is known as the base.
2, BARTENDER: bartender
3, DRY: in the wine means not sweet; in gin and beer for strong.
4, HALF& HALF: half water, half wine.
5, ON THE ROCKS: plus ice
6, RIMMING A GLASS: the mouth of the glass with a sugar ring
7, SWEET& SOUR: half of the lemon juice and half of the syrup mixture
8, TIE ME UP: point of the same drink drink finished the bartender automatically another cup
9 RECIPE: the recipe for the recipe for cocktails
10, UP OR DOWN: UP refers to the cocktail glass DOWN refers to the old-fashioned cup, that is, with or without ice
11, FIZZ: one of the mixed drinks is characterized by the bubbles
12, FRAPPE: a cocktail that is poured into a glass full of crushed ice.
13, CHASER: Drinking high alcohol content of alcohol, auxiliary drinks.
14, SOBER: sober
15, PROOF: the United States of America's alcohol unit of measure, with the number of alcohol divided by 2, such as 100 PROOF on behalf of the number of alcohol for 50 degrees.
16, DAIQUIRI: is usually a fruit-based plus spiced dessert wine and a lot of crushed ice with a juicer to make
17, GIN: gin, also known as gin, felt wine, gin, Britain, the Netherlands, the national drink. Roughly divided into three: the United States GIN, the Netherlands GENEVA,
wildberry SLOEGIN.
18, VODKA: vodka, more potatoes, corn brewed in Russia, Finland, the classic way to drink for smoked fish + caviar + vodka
Tega. Roughly divided into four kinds: standard VODKA, spice FLAVOURRED VODKA, chili VODKA-PERISOVKA, lemon VODDKA LIMONAYA.
19, RUM: rum, produced in Jamaica, the most famous for Captain Morgan.
20, WHISKY: whisky, usually produced in the United States and Canada is written as WHISKEY, Scotland is written as WHISKY, the most
good drinking age of 15 years.
21, BRANDY: brandy, the best brandy produced in France, Cognac (COQNAC), varieties of Remy Martin, Hennessy (HENNICI),
MARTINI.
22, TEQUILA: tequila, also known as Tequila, produced in Mexico, the most classic drink for lemon + salt + Tequila.
23, COINTREAU: citrus wine
24, SODA WATER: soda water
25, GINGER ALE: ginger beer
26, TONIC WATER: tonic water
27, GRENADINE: red pomegranate syrup
28, CHERRY HEERING: cherry wine
29. ADVOCAAT: eggnog
30. AMARETTO: amaretto
31. COCORIBE: coconut wine
32. KAHLUA: coffee wine
33. CREAM DECACAO: cacao wine<
34, GALLIANO: aniseed wine
35, GET PEPPERMINT: mint liquor
36, BAILEYSIRISH CREAM: Irish cream
37, the significance of the letters of the abbreviation of the brandy: E on behalf of the ESPECIAL (special), V on behalf of VERY (very good), S on behalf of SUPERICIOUS ), S on behalf of SUPERICR
(senior), X on behalf of EXTRA (special alcohol), F on behalf of FINE (good), O on behalf of OLD (old, aged), P on behalf of PALE
(light color), C on behalf of COQNAC (cognac).
38, age mark: V O for 12-15 years; V V O for 15-18 years; V S O for 18-20 years, V S O P for 25-35
years, X O for 45 years, EXTRA for 75 years, and NAPOLENO for an unknown number of years.