Cocktails
Purists claim that shaking a martini can "bruise" the gin, a dubious, though amusing, contention. Other classics, such as Gibson or Manhattan may "stir" your interest too.
Has the hat overcome you and left you feeling parched and dry? Does your sweet tooth crave for a light dessert and a thirst quencher all in one? Well, frozen drinks are answer to both.
Mocktails
Refreshing and cool drinks do not necesarily require any form of alcohol as one of the ingredients. For cocktail lovers, the day can start early with our selectionn of non-alcoholic creations - commonly labelled as Mocktails.`onion
PALM LOUNGE
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PALM LOUNGE
Liqueur
In European countries, liqueur have long been savoured as the after dinner drink, bringing a delightful end to a leisurely repast. Today, although they're stiff sipped and savoured on their own, liquers are often used in a variety of frozen and ice cream based drinks.
Most people use the terms Cordial and Liqueur interchangeably. Although both refer to the process combining or redistilling spirit with one or more aromatic flavourings and are usually highly sweetened, there are subtle differences. Liquers are flavoured with flowers, herbs, seeds, roots, plants barks or any other number of spicies, while Cordials are generally prepared with fruit pulps or juices.
Regadless of what you call them, however, liqueur date back centuries and were originally formulated as medicinal elixirs to "cure" a variety of illnesses. Made in every country of the world, nearly all liqueurs are quite sweet, with dessert - like flavour. `onion
PALM LOUNGE
After I was taught how to change ashtrays and memorze the table number, I was taught how to pour beer into the glass. Every day after we got into the palm lounge, before starting work, we attend the training, taught by Mr. Raymond.
How to pour beer into the glass :
1. Take the glass from the freezer
2. Take the beer from the section
4. Hold the glass in your left hand
5. Hold the jug beer in your right hand
6. Tilt the glass about 30 degrees
7. Tilt's also beer jug
8. Pour slowly, so that the foam of beer does not up much.`onion
Brandy
Brandy is distilled from fermented fruits, sometimes aged in oak caks and usually bottled at 80 proof. Long enjoyed as an after dinner drink, brandy is also widely used in mixed drinks. The term brandy, used alone, means a spirit distillrd from grape wine.
Fruit beandies are colour less, 80 to 90 proof spirits and are distilled directly from fruits. Fruit brandies made from cherries are called Krisch or Kirschwasser. The ones that are made from pears and raspberries are respectiveely called Poire and Framboise. They're best served chilled ice.
Fruit - flavoured brandies are brandy like blacberries, peaches, apricots, cherries and many more.
Brandies are good enough to be sipped undil;uted out of snifer and dont need to be heated over candle. The warmth of a hand is sufficient to chance the bouquet.
Cognac
All cognag is brandy, but not all brandy is cognac.
Hennesy was one of the first ti introduce a syste that would help consumer differentiate the various type of cognac. VSOP (Very Special Old Pale) refers to blend taht are not less then 4 years old. The descriptor AO (Extra Old) denotes a blend of considerabl;e age. Other descriptions such as Napoleom, Extra, Vielle Reserve and Vieux have similar meanings. `onion
PALM LOUNGE
2nd Day
On the second day, I was taught how to swap the ashtray. The reason why I was taught to replace the ashtray, so that guests do not look messy desk, clean, and dry. At least two cigarette butts in the ashtray I was also taught not to stand still near the section (section A, B, and BISTRO). First times, I got a section A. in section A there are 25 tables and it should be remembered within 1 week.
Starting from table 1 (in front of the cashier) and ends on the table 25 (in front of the section). We really need a team work in the Palm Lounge. `onion
Whisky and Whiskey
Scotch and Irish
Blended Scotch Whiskies derives their individual personalities from the single malt of whatever type it may be, comprising them. All scotch blends contain malt and grain whiskies. Anywhere from 20 to as many as 40 whiskies may be part of the blend. The blend refers to the age of the youngest included whisky.
Blended Scotch traces its root to the merchants who perfected the art of blanding, creating their own brands and set out to market their product to the world.
Irish Whiskey, produced only in Ireland, like Scotch, a blended product containting both barley malt and other grain whiskey. However, unlike Scotch, the malt is dried in coal-fired kilns where the aroma of the fires doesn't reach the malt. Generally aged at the minimum of 5 years in used sherry casks, Irish Whiskey is lighter in flavour and less smoky than scotch.
Bourbon and Canadian
Bourbon was born over200years ago in the hollows of kentucky where the cold, clear limestone spring water flowed - water that made the grass blue, the horses frisky, corn grow like crazy and whiskey sweet and smooth as honey.
Bourbon is distilled from a mash of grain, in accordance to the federal law, not less than 51% corn. It's balanced with barley and either wheat or rye.
Tennessee Whisky, commonly but incorrectly perceived as a type of Bourbon, is made in a similar way but with and extra step in the process that influences its final character and flavour. Before barrelling, the newly distiled whisky is mellowed which menas, its filtered very slowly over a period of ten days through charcoal made from seasoned sugar maple timbers. This gives the whiskiy a unique smokey sweetness.
Canadian Whisky is blended, usually distiled from rye, corn and barley. Produced only in Canada under goverment supervision, Canadian Whisky is commonly at least 3years old, generally lighter bodied than America Whisky and usually at 80 proof. `onion
PALM LOUNGE
MY FIRST DAY @ PALM LOUNGE
The first day I worked in the palm lounge, I feel weird. It's smell of alcoholic beverages. I was very surprised to see bottles of alcohol bottles in the bar. in my heart said "oh my god, what's this?" (because i don't like going to bar) , And in fact I don't like crowded places.
The first day, I was introduced on alcoholic beverages in the palm lounge by Mr. Raymond (Assistant Manager). ranging from basic (beer) to difficult (campagne). and duties that day I was memorizing the name brand of alcoholic beverage and remember it. `onion
The first day, I was introduced on alcoholic beverages in the palm lounge by Mr. Raymond (Assistant Manager). ranging from basic (beer) to difficult (campagne). and duties that day I was memorizing the name brand of alcoholic beverage and remember it. `onion
APERITIF
APERITIF
Aperitif have a distinct of stimulating one's appetite - they're commonly consumed prior to a meal or with the starter. The term aperitif originated from the Italian word "aperto" - a "stomach opener" - so to speak. It is supposed to prepare the stomach for the forthcoming meal.
The vermouth, fruits and some aromatic herbs infused in selected wines are lageraly used for cocktail.
Bitters such as Underberg and Fernet Branca are often categories as Aperitif. However, they are better knows as "medicine" to cure stomaches. Have you ever tired with Coke or Hot Chocholate? As unppealing as it may sound, they are tasty and rich in flavour - and with the promise of a special "kick".
Pernod may be the most popular aperitif. It is also ideal as a prelude to a fish dish or while dreaming the day away on a lazy afternoon. `onion
PALM LOUNGE
HISTORY OF WHISKY
Whisky (Scottish English) or whiskey (Hiberno-English) is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Whisky is aged in wooden casks, made generally of white oak, except that in the United States corn whiskey need not be aged.
Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wood. Indian whisky is an exception, where grain fermentation is not a requirement and the most common basis is fermented molasses. The requirement for aging in wood is also not entirely universal.
Between 1100 and 1300, distillation spread in Ireland and Scotland,[7] with monastic distilleries existing in Ireland in the 12th century. Since the islands had few grapes with which to make wine, barley beer was used instead, resulting in the development of whisky.[6] In 1494, as noted above, Scotland’s Exchequer granted the malt to Friar John Cor; this was enough malt to make about 1500 bottles, so the business was apparently thriving by that time.
King James IV of Scotland (r. 1488-1513) reportedly had a great liking for Scotch whisky, and in 1506 the town of Dundee purchased a large amount of Scotch from the Guild of Surgeon Barbers, which held the monopoly on production at the time. Between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a monastic setting and into personal homes and farms as newly independent monks needed to find a way to earn money for themselves.[6]
The distillation process at the time was still in its infancy; whisky itself was imbibed at a very young age, and as a result tasted very raw and brutal compared to today’s versions. Renaissance-era whisky was also very potent and not diluted, and could even be dangerous at times. Over time, and with the happy accident of someone daring to drink from a cask which had been forgotten for several years, whisky evolved into a much smoother drink.[8]
In 1707, the Acts of Union merged England and Scotland, and thereafter taxes on it rose dramatically.[8]
After the English Malt Tax of 1725, most of Scotland’s distillation was either shut down or forced underground. Scotch whisky was hidden under altars, in coffins, and in any available space to avoid the governmental Excisemen.[6] Scottish distillers, operating out of homemade stills, took to distilling their whisky at night, when the darkness would hide the smoke rising from the stills. For this reason, the drink was known as moonshine.[7] At one point, it was estimated that over half of Scotland’s whisky output was illegal.[8]
In America, whisky was used as currency during the American Revolution. It also was a highly coveted sundry and when an additional excise tax was levied against it, the Whiskey Rebellion erupted in 1791.[9]In 1823, the UK passed the Excise Act, legalizing the distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine.[6]
In 1826 Robert Stein invented an effective continuous still, and in 1831, Aeneas Coffey refined it to create the Coffey still, allowing for cheaper and more efficient distillation of whisky. In 1850, Andrew Usher began producing a blended whisky that mixed traditional pot still whisky with that from the new Coffey still. The new distillation method was scoffed at by some Irish distillers, who clung to their traditional pot stills. Many Irish contended that the new product was, in fact, not whisky at all.[3]By the 1880s, the French brandy industry was devastated by the phylloxera pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets.[6]
During the Prohibition era lasting from 1920 to 1933 in the United States, all alcohol sales were banned in the country. However, the federal government made an exemption for whisky that was prescribed by a doctor and sold through licensed pharmacies. During this time, the Walgreens pharmacy chain grew from 20 retail stores to almost 400.[10]
Types
- Malt (whisky) is made primarily from malted barley.
- Grain (whisky) is made from any type of grains.
- Blended malt is a mixture of single malt whiskies from different distilleries. If a whisky is labelled "pure malt" or just "malt" it is almost certain to be a vatted whisky. This was formerly called a "vatted malt" whisky.
- Single malt whisky is whisky from a single distillery made from a mash that uses only one particular malted grain. However, unless the whisky is described as "single-cask" it will contain whisky from many casks, and different years, so the blender can achieve a taste recognisable as typical of the distillery. In most cases, the name of a single malt will be that of the distillery (The Glenlivet, Bushmills, Nikka), with an age statement and perhaps some indication of some special treatments such as maturation in a port wine cask.
- Blended whiskies are typically made from a mixture of malt and grain whiskies — often along with neutral spirits, caramel and flavouring. A whisky simply described as Scotch, Irish, or Canadian Whiskey is most likely to be a blend. A blend is usually from many distilleries so that the blender can produce a flavour consistent with the brand, and the brand name (e.g., Chivas Regal, Canadian Club) will usually not therefore contain the name of a distillery. Jameson Irish Whiskey is an example of an exception, as it comes from only one distillery. A mixture of malts (with no grain) from different distilleries (more usually called a vatted malt) may sometimes be referred to as a "blended malt", and a mixture of grain whiskies with no malts will sometimes carry the designation "blended grain".
- Cask strength (also known as Barrel proof) whiskies are rare, and usually only the very best whiskies are bottled in this way. They are bottled from the cask undiluted or only lightly diluted. Rather than diluting, the distiller is inviting the drinker to dilute to the level of potency most palatable (often no dilution is necessary, such is the quality of single cask whiskies).
- Single cask (also known as Single barrel) whiskies are usually bottled by specialist independent bottlers, such as Duncan Taylor, Gordon & MacPhail, and Kentucky Bourbon Distillers, amongst others. Each bottle of a single-barrel whisky is from an individual cask, and often the bottles are labelled with specific barrel and bottle numbers. The taste of such whiskies may substantially vary from cask to cask within a brand.
Most whiskies are sold at or near an alcoholic strength of 40% abv, which is the statutory minimum in some countries[11] – although the strength can vary, and cask strength whisky may have as much as twice that alcohol percentage.
OUR HOUSE WHISKY IS PASSPORT SCOTCH
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