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Vodka is traditionally drunk neat in the vodka belt countries of Eastern Europe and around the Baltic Sea. It is also commonly used in cocktails and mixed drinks, such as the Bloody Mary, the Screwdriver, the Sex on the Beach, the White Russian, the Black Russian, the vodka tonic, and the vodka martini.

    

History

According to the Gin and Vodka Association (GVA),^[11] the first documented production of vodka, stemming from the Russian word 'voda' meaning water,^[12] was in Russia in the late 9th century. The first known vodka distillery was documented almost two hundred years later at Khylnovsk, Russia, as reported in the Vyatka Chronicle of 1174. Poland lays claim to having distilled vodka even earlier in the 8th century but as this was a distillation of wine it would be more appropriate to consider it a crude brandy. What could be identified as vodka first appeared in Poland in the 11th century when they were called gorzalka, originally used as medicines.^[13] Encyclopædia Britannica writes that vodka originated in Russia during the 14th century, first brewed Sydnayaska Krueger of the Krueger Family, which later evolved into the company now known as Smirnoff.^[4]
For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% as only this amount is reachable by means of natural fermentation. The still allowing for distillation – the "burning of wine" – was invented in the 8th century.^[14]

Production

Vodka may be distilled from any starch/sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodkas are made from potatoes, molasses, soybeans, grapes, rice, sugar beets and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union there are talks about the standardization of vodka, and the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beet molasses be allowed to be branded as "vodka", following the traditional methods of production.^[19][20]

Distilling and filtering

A common property of vodkas produced in the United States and Europe is the extensive use of filtration prior to any additional processing including the addition of flavourants. Filtering is sometimes done in the still during distillation, as well as afterwards, where the distilled vodka is filtered through activated charcoal and other media to absorb trace amounts of substances that alter or impart off-flavors to the vodka. However, this is not the case in the traditional vodka producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavours and characteristics of their products.
The master distiller is in charge of distilling the vodka and directing its filtration, which includes the removal of "fore-shots" and "heads" and the "tails." These components of the distillate contain flavour compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that impact the usually desired clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste is improved and clarity is enhanced. In contrast, distillery process for liquors such as whiskey, rum, and baijiu allow the "heads" and "tails" to remain, giving them their unique flavours.
Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not. Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95-96% ethanol. As such, most vodka is diluted with water prior to bottling. This level of distillation is what truly separates a rye-based vodka (for example) from a rye whisky; while the whisky is generally only distilled down to its final alcohol content, vodka is distilled until it is almost totally pure alcohol and then cut with water to give it its final alcohol content and unique flavour, depending on the source of the water.^[21]

Flavoring

Apart from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavored vodkas. From the latter ones, one can separate bitter tinctures, such as Russian Yubileynaya (anniversary vodka) and Pertsovka (pepper vodka).
While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka's taste or for medicinal purposes. Flavorings include red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. In Russia and Ukraine, vodka flavored with honey and pepper (Pertsovka, in Russian, Z pertsem, in Ukrainian) is also very popular. Ukrainians produce a commercial vodka that includes St John's Wort. Poles and Belarusians add the leaves of the local bison grass to produce Żubrówka (Polish) and Zubrovka (Belarusian) vodka, with slightly sweet flavor and light amber color. In Poland, a famous vodka containing honey is called Krupnik. In the United States bacon vodka has been introduced to critical acclaim.^[22]
This tradition of flavoring is also prevalent in the Nordic countries, where vodka seasoned with herbs, fruits and spices is the appropriate strong drink for midsummer seasonal festivities. In Sweden, there are forty-odd common varieties of herb-flavored vodka (kryddat brännvin). In Poland and Ukraine there is a separate category (nalyvka in Ukraine and nalewka in Poland), for vodka-based spirits with fruit, root, flower, or herb extracts, which are often home-made or produced by small commercial distilleries. Its alcohol content is between 15 to 75%. In Estonia, vodkas are spiced with barbaris, blackcurrant, cherry, greenapple, lemon, vanilla and watermelon flavors.^[23]
Polish distilleries make a very pure (95%, 190 proof) rectified spirit (Polish language: spirytus rektyfikowany). Technically a form of vodka, it is sold in liquor stores rather than pharmacies. Similarly, the German market often carries German, Hungarian, Polish, and Ukrainian-made varieties of vodka of 90 to 95% alcohol content. A Serbian vodka, Balkan 176°, has a 88% alcohol content.

Excess consumption of vodka or any other alcoholic beverage can be lethal by inducing respiratory failure or unguarded inhalation of vomit by a comatose drunk person. In addition, the effects of alcohol are responsible for many traumatic injuries such as falls and vehicle accidents. Consumption of alcohol above 0.1 Blood alcohol content can cause dehydration, digestive irritation, and other symptoms associated with alcohol intoxication and hangover, and the chronic effects can include liver failure due to cirrhosis, and it is associated with many GI cancers (particularly oral cavity). In addition to ethanol, methanol, fusel oils (not present in pure vodka), and esters can contribute to hangovers.^{[citation needed]}
In some countries black-market vodka or "bathtub" vodka is widespread because it can be produced easily and avoid taxation. However, severe poisoning, blindness, or death can occur as a result of dangerous industrial ethanol substitutes being added by black-market producers.^[24] In March 2007, BBC News UK made a documentary to find the cause of severe jaundice among imbibers of a "bathtub" vodka in Russia.^[25] The cause was suspected to be an industrial disinfectant (Extrasept) - 95% ethanol but also containing a highly toxic chemical - added to the vodka by the illegal traders because of its high alcohol content and low price. Death toll estimates list at least 120 dead and more than 1,000 poisoned. The death toll is expected to rise due to the chronic nature of the cirrhosis that is causing the jaundice.

HISTORY OF LIQUER

The distinction between liqueurs and spirits is not simple because many spirits are available today in a flavored form (e.g., flavored vodka). The most reliable guide to classification is that liqueurs contain added sugar, but spirits do not.
Some people distinguish between liqueurs and cordials, but the words have become synonymous.^[1][2][3]
Dessert wines may taste like a liqueur but they do not contain any added flavoring or sugar.
Most liqueurs have a lower alcohol content (15%-30% ABV) than spirits, but some liqueurs contain as much as 55% ABV.

History

Liqueurs are historical descendants of herbal medicines; they were made in Italy as early as the 13th century and were often prepared by monks (e.g., Chartreuse and Bénédictine).
Nowadays, liqueurs are made worldwide and are served in many ways: by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails, etc. They are often served with or after a dessert. Liqueurs are also used in cooking.
Some liqueurs are prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar or other items. Others are distilled from aromatic or flavoring agents. Anise liqueurs have the interesting property of turning from transparent to cloudy when added to water: the oil of anise remains in solution in the presence of a high concentration of alcohol, but crystallizes when the alcohol concentration is reduced; this is known as the ouzo effect.
Layered drinks are made by floating different-coloured liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, creating a striped effect.
The word liqueur comes from the Latin liquifacere ("to liquefy").

After fermentation is complete, sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol.
Sherry is produced in a variety of styles, ranging from dry, light versions such as finos to darker and heavier versions known as olorosos, all made from the Palomino grape. Sweet dessert wines are also made, from Pedro Ximenez or Moscatel grapes. Sherry is regarded by many wine writers^[3] as "underappreciated"^[4] and a "neglected wine treasure".^[5]

 History

Jerez has been a centre of viniculture since wine-making was introduced to Spain by the Phoenicians in 1100 BC. The practice was carried on by the Romans when they took control of Iberia around 200 BC. The Moors conquered the region in AD 711 and introduced distillation, which led to the development of brandy and fortified wine.
During the Moorish period, the town was called Sherish (a transliteration of the Arabic شريش), from which both Sherry and Jerez are derived. Wines similar in style to sherry have traditionally been made in the city of Shiraz in mid-southern Iran, but it is thought unlikely that the name derives from there.^[6][7]
Wine production continued through five centuries of Arab Empire's rule. In 966, Al-Hakam II, the second Caliph of Córdoba, ordered the destruction of the vineyards, but the inhabitants of Jerez appealed on the grounds that the vineyards also produced raisins to feed the empire's soldiers, and the Caliph spared two-thirds of the vineyards.
In 1264 Alfonso X of Castile took the city and it was renamed Xeres. (Over time the spelling was adjusted to Xerez, and finally Jerez). From this point on, the production of sherry and its export throughout Europe increased significantly. By the end of the 16th century, sherry had a reputation in Europe as the world's finest wine.
Christopher Columbus, brought sherry on his voyage to the New World and when Ferdinand Magellan prepared to sail around the world in 1519, he spent more on sherry than on weapons.
Sherry wine became very popular in Great Britain, especially after Francis Drake sacked Cadiz in 1587. At that time Cadiz was one of the most important Spanish sea ports, and Spain was preparing an armada there to invade England. Among the spoils Drake brought back after destroying the fleet were 2,900 barrels of sherry that had been on shore waiting to be loaded aboard Spanish ships.^[8] This helped to popularize sherry in the British Isles^[9].
Because sherry was a major wine export to the United Kingdom, many English companies and styles developed. Many of the Jerez cellars were founded by British families.
In 1894 the Jerez region was devastated by the insect phylloxera. Whereas larger vineyards were replanted with resistant vines, most smaller producers were unable to fight the infestation and abandoned their vineyards entirely.^[10]

Production

Climate

The Jerez district has a predictable climate, with approximately 70 days of rainfall and almost 300 days of sun per year. The rain mostly falls between the months of October and May, averaging 600 l/m². The summer is dry and hot, with temperatures as high as 40 °C (104 °F), but winds from the ocean bring moisture to the vineyards in the early morning and the clays in the soil retain water below the surface. The average temperature across the year is approximately 18 °C (64 °F).

 Soil

There are three types of soil in the Jerez district for growing the grapes for Sherry:^[12]

• Albariza: the lightest soil, almost white, and best for growing Palomino grapes. It is approximately 40-50 per cent chalk, the rest being a blend of limestone, clay and sand. Albariza preserves moisture well during the hot summer months.
• Barros: a dark brown soil, 10 per cent chalk with a high clay content.
• Arenas: a yellowish soil, also 10 per cent chalk but with a high sand content.

The albariza soil is the best for growing the Palomino grape, and by law 40 per cent of the grapes making up a Sherry must come from albariza soil. The barros and arenas soil are mostly used for Pedro Ximénez and Moscatel grapes.
The benefits of the albariza soil is that it can reflect sunlight back up to the vine, aiding it in photosynthesis. The nature of the soil is very absorbent and compact so that it can retain and maximize the use of the little rainfall that the Jerez region receives.^[12]

Grapes

Before the phylloxera infestation in 1894, there were estimated to be over 100^[13] varieties of grape used in Spain for the production of Sherry, but now there are only three white grapes grown for Sherry-making:

• Palomino: the dominant grape used for the dry sherries. Approximately 90 per cent of the grapes grown for Sherry are Palomino. As varietal table wine, the Palomino grape produces a wine of very bland and neutral characteristics. This neutrality is actually what makes Palomino an ideal grape because it is so easily enhanced by the Sherry winemaking style.^[12]
• Pedro Ximénez: used to produce sweet wines. When harvested these grapes are typically dried in the sun for two days to concentrate their sugars.
• Moscatel: used similarly to Pedro Ximénez, but it is less common.

Sherry-style wines made in other countries often use other grape varieties.

 Fermentation

The Palomino grapes are harvested in early September, and pressed lightly to extract the must. The must from the first pressing, the primera yema, is used to produce Fino and Manzanilla and the must from the second pressing, the segunda yema will be used for Oloroso ; the product of additional pressings is used for lesser wines, distillation and vinegar. The must is then fermented in stainless steel vats until the end of November, producing a dry white wine with 11-12 percent alcohol content.Fortification
Immediately after fermentation, the wine is sampled and the first classification is performed. The casks are marked with the following symbols according to the potential of the wine:

/	a single stroke indicates a wine with the finest flavour and aroma, suitable for fino or amontillado. These wines are fortified to about 15 percent alcohol to allow the growth of flor.
/.	a single stroke with a dot indicates a heavier, more full-bodied wine. These wines are fortified to about 17.5 percent alcohol to prevent the growth of flor, and the wines are aged oxidatively to produce oloroso.
//	a double stroke indicates a wine which will be allowed to develop further before determining whether to use the wine for amontillado or oloroso. These wines are fortified to about 15 percent alcohol.
///	a triple stroke indicates a wine that has developed poorly, and will be distilled.

The Sherry is fortified using destilado, made by distilling wine, usually from La Mancha. The distilled spirit is first mixed with mature Sherry to make a 50/50 blend known as mitad y mitad (half and half), and then the mitad y mitad is mixed with the younger Sherry to the proper proportions. This two-stage procedure is performed so the strong alcohol will not shock the young Sherry and spoil it.

Aging

The fortified wine is stored in 500-litre casks that are made of North American oak, which is less porous than French or Spanish oak. The casks, or butts, are filled five-sixths full, leaving "the space of two fists" empty at the top to allow flor to develop on top of the wine.
Sherry is then aged in the solera system where new wine is put into wine barrels at the beginning of a series of three to nine barrels. Periodically, a portion of the wine in a barrel is moved into the next barrel down, using tools called the canoa (canoe) and rociador (sprinkler) to move the wine gently and avoid damaging the layer of flor in each barrel. At the end of the series only a portion of the final barrel is bottled and sold. Depending on the type of wine, the portion moved may be between five and thirty percent of each barrel. This process is called "running the scales" because each barrel in the series is called a scale.
So the age of the youngest wine going into the bottle is determined by the number of barrels in the series, and every bottle also contains some much older wine. Sherry is aged in the solera for a minimum of 3 years.

 Storing and drinking

Once bottled, sherry does not benefit from further aging and may be consumed immediately, though the sherries that have been aged oxidatively may be stored for years without losing their flavor. Bottles should be stored upright to minimize the wine's exposed surface area. As with other wines, sherry should be stored in a cool, dark place.
Fino and Manzanilla are the most fragile types of sherry and should usually be drunk soon after opening. In Spain, finos are often sold in half bottles, with any remaining wine being thrown out if it is not drunk the same day it is opened.^[14] Amontillados and olorosos will keep for longer, while sweeter versions such as PX, and blended cream Sherries, are able to last several weeks or even months after opening, since the sugar content acts as a preservative.
Sherry is traditionally drunk from a copita, a special tulip-shaped Sherry glass. Sampling wine directly from a Sherry butt may be performed with characteristic flourish by a venenciador, named after the special cup (the venencia) traditionally made of silver and fastened to a long whalebone handle. The cup, narrow enough to pass though the bung hole, withdraws a measure of sherry which is then ceremoniously poured from head height into a copita held in the other hand.^[15]
Recently, young people drink it mixed with lemonade soft-drink and ice. It is called Rebujito, although it was popular in the Victorian age, known as sherry-cobbler.^[16]

                                                    Apéritifs (/əˈpɛrɨtiːf/) is alcoholic drinks that are normally served with                                                      meals.An apéritif (also spelled aperitif) is usually served before a meal to stimulate the appetite. This is contrasting with digestifs, which are served at the end of a meal to aid digestion, although modern medicine discredits this supposed aid in digestion.^{[citation needed]} Apéritif, by extension, is the name of the snack that can precede the meal, and all the food that can come with the drink. This includes an Amuse-bouche, such as crackers, cheese, pâté, or olives.^[1][2] This French word is derived from the Latin verb aperire, which means “to open.”
If a digestif is a bitters, it will contain bitter or carminative herbs, which are thought to aid digestion.^[3] Digestifs, which are usually taken straight (neat), generally contain more alcohol than apéritifs. Common choices are amari, bitters, brandy, grappa, herbal liqueur, limoncello, ouzo, tequila, and whisky.
Some wines (usually fortified wines) are served as digestifs — for example, sherry, port, and madeira.

*Some menu @PALM LOUNGE*

APéRITIF
-Martini : Bianco, Rosso, Dry

SHERRY
-Harveys Bristol Cream

LIQUER
-Baileys Irish Cream
-Malibu
-Tia Maria
-Kahlua

VODKA, RUM,GIN, TEQUILA
-Vodka, Eristoff
-Vodka, Absolute Kurrant, Mandarin, Rasberry, Vanilla, Blue, Citro
-Vodka, Finlandia Cranberry, Lime, Original
-Rum, Bacardi Light, Gold, Limon
-Gin, Bosford
-Gin, Gordon's
-Gin, Bombay Sapphire
-Tequila, Camino

WHISKY
-Dewar's White Label
-Jim Beam
-Jack Daniel's
-Chivas Regal 12 years
-Chivas Royal Salute
-Johnie Walker Swing
-Johnie Walker Black Label
-Chivas Regal 18 years

COGNAC
-Otard VSOP
-Hennesy VSOP
-Martell VSOP
-Courvoisier XO
-Martell Cordon Bleu

BEER
-Tiger Draught
-Carlsberg Draught
-Carlsberg, or Tiger Can
-Guinness Stout Can
-Guinness Stout Draught
-Heineken Can
-Carlsberg Draught Tower

COCKTAIL
-Ak 47
Brandy, Rum, Vodka, Whisky, Triple Sec, Lime Juice and Syrup
-Graveyard
Brandy, Gin, Rum, Tequila, Whisky, Vodka and Stout
-Long Island Tea
Gin, Rum, Tequila, Triple Sec, Vodka, Lime juice, Syrup and Pepsi
-Margaritaa
Tequila, Triple Sec, Lime Juice and Sugar Syrup
-Pina Colada
Bacardi, Pineapple Juice, Coconut Cream and Syrup
-Singapore Sling
Benedictine DOM, Gin, Cherry Brandy, Pineapple Lime Juice, Grenadine and Soda Water

MOCKTAIL
-Shirly Temple
7-up, Lime Juice, and Grenadine
-Virgin Colada
Pineapple, Lime Juice and Coconut Milk
-Virgin Daiquiri
Lime Juice and Syrup
-Straits Punch
Lime, Mango & Pineapple Juice, Peach Fruit, Milk and Syrup
-Fruit Punch
Pineapple, Orange, Lime and Mango Juice

SOFT DRINK & MINERAL WATER
-Bottle Water 500ml
-Bottle Water 1500ml
-Club Soda, Tonic Water, Ginger Ale
-Pepsi,7-up

SPECIALITY COFFEE ALCOHOLLIC
-Calypsco Coffee
Rum, Tia Maria, Hot Coffee and Cream
-Irish Coffee
Irish Whisky, Coffee, and Cream

NON- ALCOHOLIC
-Freshly Brewed Coffee
-Cappucino
-Ice Cappucino
-Cafe Late
-Darjeeling
-Earl Grey
-English Breakfast
-Camomille

CHILLED and FRESH JUICE
-Pink Guava
-Mango
-Lime
-Frersh Apple or Orange
-Pineapple

  Historical documentation shows that around 5,000 years ago, ancient Chinese civilization were brewing a beer-like substance known as kui.
In ancient Mesopotamia, clay tablets indicate that brewing was a fairly well respected occupation during the time, and that the majority of brewers were women. The discovery that reuse of the same container for fermenting the mash provided more reliable results was an early one: brewers on the move carried their tubs with them.
The Ebla Tablets, discovered in 1974 in Ebla, Syria, which date to 2500 BC, reveal that the city produced a range of beers, including one that appears to be named "Ebla" after the city. Early traces of beer and the brewing process have been found in ancient Babylonia as well. At the time, brewers were women as well, but also priestesses. Some types of beers were used especially in religious ceremonies. In 2100 BC, the Babylonian king hammurabi included regulations governing tavern keepers in his law code for the kingdom.
Beer was part of the daily diet of Egyptian  over 5,000 years ago. Then, it was made from baked bread, and was also used in religious practices.The role of beer in Egyptian society was far greater than just a drink. Often, beer was prescribed to treat various illnesses. Beer was considered to be the most proper gift to give to Egyptian Pharaohs, and it was also offered as a sacrifice to the gods.Based on historical evidence, it appears that the Egyptians taught the Greeks the beer brewing process. The Greek writer sophocles (450 BC) discussed the concept of moderation when it came to consuming beer in Greek culture, and believed that the best diet for Greeks consisted of bread, meats, various types of vegetables, and beer or "ζῦθος" (zythos) as they called it.In contrast to the Egyptians and Sumerians, "beer never played an important role among the drinking customs of the land of Israel." This is the current state of archaeology pronounced by the Jewish Museum, New York and Jerusalem, relating to the practices of Ancient Israelites.
The process of brewing beer grew tremendously during the rise of Christianity. This was primarily because of the roles that monks had in the production of beer. Monasteries were some of the first organizations to brew beer as a trade. Monks built breweries as part of their efforts to provide food, shelter and drink to various travelers and pilgrims.  A large number of Christian saints are patrons of brewing. Saint Augustine of Hippo, Saint Arnulf of Metz, Saint Luke the Evangelist, and Saint nicholas all are considered to be patrons of brewing.
   Empero charlemagne, the ruler of the Christian kingdom around 770 AD considered beer to be an important part of living, and is often thought to have trained Christian brewers himself.As in ancient times, women were the primary brewers during the Middle ages. Women took over brewing after the monasteries had really established the process.

WELCOME TO PALM LOUNGE THE ZON REGENCY HOTEL by THE SEA

The first day in the lounge, I was taught about :

- How to change ashtray
 1. Place the ashtray on the tray
 2. View table of existing dirty ashtray (minimum 3 butt cigarette)
 3. Come near to the table
 3. Grettings "excuse me mr/ms x, may I change your ashtray?"
 4. Then,get the clean ashtray from the tray, and change the dirty ashtray

- How to serve the beer
 1. Take orders from section,and look the order chit (there is table number)
 2. Look guest total (see from order chit)
 3. Take chill beer glas from refigerator based from guet total
 3. Grettings to the guest "excuse me mr/ms x, is this your order (show the beer)?"
 4. Serve beer (slowly put the beer into glass)
 5. Woman preferred

-How to serve food

* Ikan Bilis :
  # Prepare 1 B&B plate, some tissue and frog (based guest total)
* French Fries, Potato wedges, Pizza Strip, Finger Sandwich, Chicken Bali
  # Prepare 1 B&B plate and some tissue