This document provides information about alcoholic drinks and setting up a home bar. It discusses the history of alcohol consumption dating back to ancient civilizations. It then provides details about different types of alcoholic beverages including wines, spirits, liqueurs, fortified wines, beers, and more. The document also includes a section about equipment needed for a home bar and types of glassware used to serve different drinks.

1. 74 vivacity magazine • july 2011 www.vivacitymagazines.com 75july 2011 • vivacity magazinewww.vivacitymagazines.com
arun Khanna
fashion | style
The pleasure of a drink is like confiding
in a friend, like sharing silent moments
of being understood. A relaxation, a
comfort, a choice. A counter across the
bar is the distance of the encounter.
A
BAR
TO
DRINK
a
lcoholic drinks are blended with history
since civilization itself. The ancient
tombs in Egypt revealed the remains of
beer; their wall paintings show grapes
being harvested and crushed. The Mesopotamian
civilization - present day Iraq – and one of the
oldest of the world, show evidence of beer-making
mentionedonexcavatedtabletswhichdescribemore
than twenty different varieties. South American
women made a drink called Chicha by chewing
maize kernels, spitting them out into pots, mixing the
mush with water and leaving it to ferment! And the
Romans consistently spread the idea of wine, being
responsible for planting vines in most of Europe that
they conquered almost two thousand years ago.
To some extent spirits, liqueurs and fortified wines
differ from beers & wines due to the differences in
the way they are distilled.
Spirits are the distillates of wine which holds its
alcoholic content.
TheLiqueursarespiritswhicharemixedwithdistillate
flavors of plants, fruit juices or essential oils. There are
herb, spice and bitter liqueurs, with different alcoholic
content. Liqueurs are indispensable for mixing drinks,
adding color, sweetness and taste.
Fortified wines have better keeping properties than
ordinary wines, due to the addition of herbs, sugar
and other preservatives. Best drunk as aperitifs
(appetizers).
And beers are made from malt and hops. Malting is
the turning of grain particularly barley, and for some
varieties wheat, oats and rye into grains of malt. Hop,
a member of the hemp family, adds to the flavor of
beer with a bitter tang and a heady aroma.
Sharing a drink is almost always a time of relaxation
and perhaps happiness. Some stick to their favorite
drink while others adventure with flavors looking
for ‘something different’. And where else is a better
setting than a cozy bar.
Well some would even stock their own supply with a
steady choice for a bar at home.
Here’s a run through of some information on setting
up or approaching your choices for a bar.
the drinKS…
at leaSt SOme OF them…
From Wines
Armagnac - Pale Golden French brandy, made from
white grapes. Three stars on the label mean it has
matured for at least two years; V.S.O.P- minimum
five years; Napolean and X.O, at least six years; and
Hors d’Age at least ten years in a barrel.
Brandy: After distillation the colorless alcohol is
aged in oak barrels which give brandy its nutty brown
color. Spanish, Portuguese and American brandies
are considered the best.
Cognac: This famous brandy is made from specific
white grapes in defined geographical area. Three stars
or V.S on the label suggests at least two years of aging;
V.S.O.P., Vieux, V.O. and Reserve means four years;
V.V.S.O.P and Grande Reserve, at least five years; and
Extra, Napolean, X.O., Tres Vieux and Vieille Reserve,
overtenyears.
Weinbrand: This is a German brandy. Like cognac,
Weinbrand is double distilled.
From Grains
Gin: This drink is based on barley and rye with
a mixture of selected herbs and spices called
botanicals. The best gins are popular as ‘dry
gins’ and ‘London dry gin’.
Vodka: A colorless, clear, smooth spirit with
a neutral taste, distilled from a mixture of grains
or potatoes. The top brands are mostly made from
graPPa
this is known as an
italian spirit (there are
French versions as well)
and is made from the
remains of grapes used in
wine production.
From
Wines
74 vivacity magazine • july 2011 www.vivacitymagazines.com www.vivacitymagazines.com 75july 2011 • vivacity magazine

2. 76 vivacity magazine • july 2011 www.vivacitymagazines.com 77july 2011 • vivacity magazinewww.vivacitymagazines.com
Cocktail Shaker:
The most pre-
ferred is the
Boston Shaker.
It consists of a
large stainless
steel beaker and a
smaller one made
of lead crystal
which fits inside.
Bar strainer:
Stainless steel,
this strainer has a
coiled spring type
edge that should
snugly fit the top
of the shaker or
mixing glass to
stop ice and fruit
pieces from slip-
ping into the glass.
If this is not avail-
able use a new tea
strainer.
Mixing Glass: For
all those drinks
which need to be
stirred not shaken.
Capacity - 1 quart
(enough for 3 to 4
drinks). An alter-
native - use the
inner container of
the Boston Shaker
as a mixing glass.
Bar Spoon:
Stainless steel, this
comes with a 10
inch long handle.
One end has a disc
called a muddler
used to ‘muddle’
or crush pieces of
ingredients. The
other end holds
1/6 ounce of liquid
(equivalent to a
standard kitchen
teaspoon). The
rounded back of
the spoon is also
useful for slowly
pouring layers of
liqueurs into a
glass when you
don’t want the
layers to mix.
Bar Tongs: Good
for loosening tight
corks in sparkling
wine bottles.
Electric Blender:
This is useful for
drinks like frozen
daiquiris (cocktails
usually made of
rum, lime juice
and syrup) and for
ingredients that
don’t mix easily.
A Bitter or Dash
bottle: This glass
bottle has a steel
doser cap and is
good for adding
dashes of ingre-
dients needed in
small measures.
Ice Bucket: For ice
use an ice tongs
or an ice shovel
to scope from the
bucket.
Bar Measure: A
double ended stain-
less steel cup meas-
ure, also called a
Pony-Jigger. Pony
is the 1-ounce cup
at one end and
Jigger is the 1 ½ to
2- ounce measure
at the other end. If
not available, can
use a standard set
of kitchen meas-
uring spoons - 3
teaspoons equal
to ½ ounce, and 4
teaspoons equal to
¾ ounce.
Other pieces of
equipment: A Lem-
on squeezer, a nut
grater, a chopping
board, a finely
serrated knife. A
Citrus zester also
called a Cannelle
knife for extract-
ing fine strips of
citrus peel for
garnishing. Cork-
with-pourer which
can be inserted
into any bottle to
make pouring out
measures easier.
Besides this, a can
opener, a bot-
tle opener and a
corkscrew. Finally
a bottle cooler is a
must. Toothpicks
are an absolute for
spearing olives,
cherries, pearl
onions and other
such ingredients.
Keep a pile of
bright colored
drinking straws if
you plan on serv-
ing the more exot-
ic cocktails. Avoid
using thin straws
as fruit pieces or
ice chips can block
them.
grains only. Vodkas are also available in flavors,
the widely known ones being lemon, lime, and
pepper. Although cocktails like Bloody Marys and
Screwdrivers use it as the main ingredient, Vodka is
drunk by many as a straight neat shot. When served
neat it is best when ice cold.
From Plants & Roots
Rum: A common raw material for all types of rums
is the viscous molasses, a by product of sugarcane
refining. Light rums are clear in color while the
mature ones are dark, matured for five to seven
years. Some brands add Caramel to intensify
the color rums. Light rums blend very well with
other ingredients such as fruit juices, liqueurs and
lemonades in cocktails.
Tequila: This is the most famous drink of Mexico,
distilled from blue agave cactus. Clear white tequila
is called silver tequila and is bottled immediately
after distillation. While gold tequila gets its color
from several years of storage in white wooden barrels
From Fruits
Eau-de-vie: The name in French means
“water of life”, and includes a range of
colorless fruit brandies. The commonly
used fruits for drink are cherries, plums,
apricots, and peaches.
The Bitters: Produced from root
extracts and spices, Bitters are usually
dark in color and are appetite promoters.
AngosturaBitters:Thisisthebestknown
bitter in the world and every bar needs it. It
is more often known as the essential ingredient in
Bourbon cocktails and is also responsible for the pale
pink color to a bubbling Champagne cocktail.
Aperol: An Italian bitter.
Boonekamp: An aromatic bitter with many exotic
ingredients.
Campari: An Italian bitter, and a very popular
aperitif mixer for cocktails.
Orange bitters: This is a combination of extracts of
Seville orange peel and gin.
Whiskey
Whiskey might be known
worldwide yet it has much variety,
determined by where it is pro-
duced. Scottish whiskey or scotch
is produced from malted barley or
mixture of grains and is aged for at
least three years in oak casks.
Whiskey labels that say single malt
are produced from only malted
barley. While blended whiskey
means, it contains scotch from
several distilleries. Bourbon is a
corn based American
whiskey.
From
Grains
fashion | Style
The Liqueurs
Apricot Brandy: Popular as an easy mixer with most
spirits and juices.
Cherry Brandy: Produced from cherry juice.
Coffeeliqueur:Thisliqueurisoftenalsocalled“mocha”
and is produced from grounded coffee beans.
Crèmes:Theseareviscous,sugaryliqueurs,marketedas
“crème de…”. They mostly consist of cognac or brandy,
flavored with fruit distillates.
The Fortified Wines
Madeira: Produced only on the Portuguese island of
Madeira.Therearefourdifferenttypesof Madeirabased
on degrees of sweetness and variety of grapes used.
Port: One of the most famous fortified wines in the
world. Port originated in Portugal, the red ones are
young blends which are sweet and fruity. They are best
served as dessert wines. White port is matured over
several years and is best as an outstanding aperitif.
Samos: This is a very sweet dessert wine, served in
small dessert-wine glasses.
Sherry: There are distinct categories of Sherry based
on taste. This is a Mediterranean wine produced in
the area around Jerez, and that’s from where its name
comes.
The Sparkling Wines
ThisincludesFrenchChampagne,ItalianSpumante,
German Sekt and Spanish Cava.
Champagne: The name comes from a region in
France where it is produced. Only sparkling wines
from a special region around Rheims and Epernay
can be labeled as “Champagne”. Champagnes are
fermented in the bottles they are sold in!
Extra brut is a very dry champagne, brut is a little less
dry, sec is medium dry to sweet, demi-sec is sweet
and doux very sweet
76 vivacity magazine • july 2011 www.vivacitymagazines.com www.vivacitymagazines.com
Above all Bar equipment should be easy to clean.
Stainless steel and glass are the best
Location: Rum Doodle Bar & Restaurant, 4248692
77july 2011 • vivacity magazine

3. 78 vivacity magazine • july 2011 www.vivacitymagazines.com 79july 2011 • vivacity magazinewww.vivacitymagazines.com
Blanc de Blancs use only Chardonnay grapes and are
alwayswhiteincolortheyarelighter,crisper,andmore
delicate. Reminds of citrus and green apples. Blanc de
Noirs and Rosé Champagnes tend to be softer, richer,
and creamier. Reminds of peaches and strawberries.
Syrups & Cordials
These are the ‘sweetness’ and ‘extra something’ to
the drinks. Needed only in measures of few drops.
Cream of Coconut: Perfect to give a tropical taste
to the drink. Cream of coconut is not actually syrup
but is used as one for cocktails. It comes as a thick
liquid or a firm cream.
Grenadine: This red fruit syrup is made from
pomegranates. It gives the drink a color ranging
frombluish pink to deep red. Except for a fewbrands,
Grenadine is usually non-alcoholic.
Cordials: These are fruit juices sweetened with
syrup, with a variety of flavors. A popular cordial -
Rose’s Lime Juice is used as a replacement of lemon
juice and sugar.
Sugar syrup: Also called stock syrup and easy to
make yourself. There are over thirty different types
of syrups mostly fruit flavored.
Carbonated Beverages &
Mineral water
Used for diluting and topping and give the festive fizz
& foam.
Ginger Ale: It adds effervescence with a hint of
ginger flavor.
Cola drinks: Besides flavor they add a little bit of
caffeine.
Mineral water: Ranges from sparkling to still to
bitter and salty. A matter of taste.
Tonic water: It gives a tangy fresh flavor with a trace
of quinine.
Soda water: With a high content
of sodium carbonate it contains
natural or artificially injected
carbonic acid.
Egg, Milk and Cream
These are needed for eggnogs and shakes, flips
and creamy cocktails, and also for topping up and
garnishing. Cream, buttermilk and plain yogurt are
also very suitable for mixing.
Glassware
Presentation is a seduction of the senses, and
needs an artist’s touch. As important as the drink,
this demands a colorful imagination. Generally a
collection of six to eight variations of glassware are
enough for a standard bar. The right glasses not only
make the appearance of your drink pleasant but
enhance smell and taste.
Same as steel ware, glassware needs absolute sparkle
to look attractive and inviting. Take care to wash
glasses immediately after use, especially if you have
used cream, milk or eggs in the drinks. Wash the
glasses separate from rest of the utensils in warm
soapy water. And later rinse them in clean, hot
running water to remove all traces of grease. Gently
dry the glasses with a clean linen dishtowel.
Shapes
Althoughglassmakershavetakentheartofglassware
to a designer’s precision by working out the specific
aromatic and flavor components for each type of
wine and liqueur, there are some broad guidelines
that can serve the purpose of serving.
Plain glass brings out the best color and looks of the
wine. Colored glasses can distort the appearance,
particularly of the white wines. And for that matter
even cut crystal doesn’t appear right.
Traditionallyredwineisservedinbiggerglassesthan
white. Sparkling wines are best served in flute glasses,
tall and thin with straight sides so that the mousse or
fizz gets preserved. The old fashioned saucer shaped
champagne glasses - made popular by the age of
black & white movies - might look good but are not
the best for the sparkling wines.
Fortified wines need to be served in narrower glasses
due to their higher alcoholic strength.
Standard Cocktail Glasses: The large cocktail
glasses’ capacity ranges from 3 to 6 ounces. These
are used to make drinks that include cream or fruit
juice. Smaller ones are best for dry aperitifs
or appetizers and very alcoholic drinks.
Rock Glasses: These are short with
thick bottoms and are used for serving
measures of straight liqueurs, “on
the rock.” These glasses also come in
another style, with a bump rising up
from the base of the glass. The capacity
stands anywhere from 4 to 10 ounces.
High Ball Glasses: These are tall and
straight with a holding capacity of about
8 ounces and are used for a spirit and a mixer such as
scotch and soda or bourbon and water.
Collins Glasses: These glasses are similar to the
High Ball glasses but are larger and often frosted.
They are used for the sweetened gin and soda drink
called a Tom Collins.
Brandy Snifters: These are balloon shaped with a
narrow mouth. The purpose of this shape is to allow
the drinker to catch the drink’s aroma. Remember
never to fill a brandy glass above one-quarter full.
Champagne Flute: These are the right choice for
serving sparkling wines.
White Wine Glass: This is thin with a tall stem
and is tulip shaped, which bellies at the bottom and
narrows at the top.
Red Wine Glass: Red wine glasses have a shorter
stem and are also slightly tulip shaped.
Paris Goblet: is a versatile glass wine glass with a
balloon shape, and is suitable for serving red or white
wine and a range of cocktails.
Served
When pouring wine, a big glass should be filled half
and a small glass only two-thirds.
Wine bottles need to be stored horizontally, away
fromheat.Thiskeepsthecorkofthe
bottle from becoming
Fruit Juices
fashion | Style
Presentation is a
seduction of the
senses, and needs
an artist’s touch.
As important as
the drink, this
demands a colorful
imagination.
78 vivacity magazine • july 2011 www.vivacitymagazines.com www.vivacitymagazines.com
HighBallGlassBrandySnifterChampagneFluteWhiteWineGlass
79july 2011 • vivacity magazine
Bars can’t do without fruit juices. They are a must for color and flavors. The classic juices still are
lemon and orange, best if freshly squeezed. Options are - Natural fruit juices, pure juice, but made
from juice concentrate or Fruit nectar, which is a mix of fruit juice, or fruit essence and water.

4. 80 vivacity magazine • july 2011 www.vivacitymagazines.com
dry and prevents the off-flavor. An easy way of
storage is to place them on a ‘wine rack’.
Conventionally speaking white wine should be
served chilled and red wine at room temperature.
But this general principle needs more precision.
White wines should not be over chilled or they can
loose flavor. Sparkling wines and sweet wines are
best served at 10 degree Celsius.
Redsarebestwithatemperatureslightlycoolerthan
the ambient room temperature. The lighter and
fruiter red wines can be chilled in the refrigerator
about an hour before serving.
Red wines, particularly the young ones with tannin
or immature hard acidity, taste best when in contact
with air for a while. Therefore at least twenty minutes
before serving pour the wine into a decanter or a jug. Just
drawing out the cork from the bottle will not add much as
it is only the head part of the bottle that is getting the air.
Airing is also the reason why red wines are served in wider
glasses.
The spectacular fizz!
The glamorous moment of uncorking a sparkling wine
bottle is a sight - the ultimate catharsis of celebration.
But many people prefer to pass-on the honors, fearing
an embarrassing outburst of uncontrollable fizz or a
whimpery of fizzle. To keep your bottle less lively it should
have been resting a while. The more it is shaken before
opening the bigger the pop and fizz.
And don’t pour into a tilted glass. That is for lager..
fashion | Style
Anddon’tpourintoatilted
glass.Thatisforlager
The general trend - Red wines
with red meats and cheese, white
with fish and poultry, Sherry to start
and Port to finish.
Aperitifs are appetite whetters, and
the best options are sparkling wine
and dry sherry.
Desserts with egg and cream
such as baked custards and mousses
go well with wine. Fruit tarts are best
suited to dessert wines as well.
Occasion
80 vivacity magazine • july 2011 www.vivacitymagazines.com