When, where and how to use FRUIT COCKTAILS.

Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold. Grapefruit cocktail. The cocktail here explained may be served in stemmed glasses or in the shells of the grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts, half way between the blossom and the stem ends, the fruit removed, and the edges of the shell then notched. This plan of serving a cocktail should be adopted only when small grapefruits are used, for if the shells are large more fruit will have to be used than is agreeable for a cocktail. 2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are to be used for serving the cocktail, the grapefruit should be cut in half and the pulp then taken out of the skin with a sharp knife. With the sections of pulp removed, cut each one into several pieces. Add the diced pineapple to the other fruits, mix together well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells, pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar, garnish with a cherry, and serve ice cold. As strawberries and pineapples can be obtained fresh at the same time during the summer, they are often used together in a cocktail. When sweetened slightly with powdered sugar and allowed to become ice cold, these fruits make a delicious combination. 2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar Prepare a fresh pineapple, and cut each slice into small pieces or dice. Wash and hull the strawberries and slice them into small slices. Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and allow to stand on ice a short time before serving. A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits. 2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of maraschino juice from the cherries and 1 teaspoonful of lemon juice. Sprinkle with powdered sugar and serve.

Hot Drinks / Bebidas calientes

Hot Drinks When the weather gets cooler, many people often look for ways to warm up from the inside out. While some may enjoy a warm meal of comfort foods, others prefer to take the chill off with a hot, refreshing beverage. A hot drink is a wonderful way to warm up on a cold day. However, you don’t need cold temperatures to enjoy a hot drink. By simply warming up a usually cold favorite, you can easily create a perfect alternative to the same old boring drink. The best part about creating a hot drink is that the possibilities are endless. While many drinks can be enjoyed either cold or warm, some are created specifically to be enjoyed while hot. Well known varieties include: classic grog, a hot toddy, Irish coffee, tea-based drinks, spiked cider, mulled wine, and crowd-pleasing hot punches. To convert your favorite drink into a hot, alcoholic beverage, simply add your preferred liquor and heat it to the desired temperature. Another great way to enjoy a hot drink is by having an after dinner drink. Many a great meals is finished off with a sweet dessert, coffee, and/or tea to completely satisfy your palate. After dinner drinks can be consumed along with dessert, or as a dessert all by itself. Many after dinner drinks consist of adding liquor to you coffee or tea, specifically flavors such as Amaretto, Bailey’s Irish Crème, or Grand Marnier, to create a sweet finish to your meal. CAFE CARIBBEAN Drink Type: Hot Drink - C Ingredients 4 oz. Coffee (Hot) - (more) 1 tsp. Sugar - (more) 3/4 oz. Amaretto - (more) 3/4 oz. Rum - (more) Instructions Pour in a coffee mug and garnish with whipped cream. FLYING BOMBER Drink Type: Hot Drink - F Ingredients 1 oz. Amaretto - (more) 1 oz. Bailey's Irish Cream - (more) 1 splash(es) Creme de Cacao dark - (more) 1 oz. Kahlua - (more) Coffee strong, very hot - (more) Whipped Cream - (more) Instructions Mix Bailey's Irish Cream, Kahlua and Amaretto with strong, very hot coffee in a mug. Top with whipped cream and dark Crème de Cacao. HOT KISS Drink Type: Hot Drink - H Ingredients 6 oz. Coffee (Hot) - (more) 1 oz. Irish Whiskey - (more) 1/2 oz. White Creme de Cacao - (more) Instructions Pour into an Irish coffee mug and add coffee. Top with whipped cream and garnish with chocolate covered mint. SPANISH COFFEE #2 Drink Type: Hot Drink - S Ingredients 1 oz. Kahlua - (more) 1/2 oz. Bacardi 151 Proof Rum - (more) 1/2 oz. Triple Sec - (more) dash(es) Cinnamon - (more) Coffee - (more) dash(es) Nutmeg - (more) Whipped Cream - (more) Instructions Rim coffee glass with cinnamon and sugar. Add 151 rum and ignite. Sprinkle nutmeg and cinnamon for effect and let heat for 10-20 seconds. The heat will caramelize the sugar rim. Keep it lit while adding the Triple Sec, Kahlua and coffee. Extinguish with whipped cream and garnish with cinnamon.

Shooters / Golpes

Shooters They say the quickest way to a man's heart is through his stomach. Well, drinking the recipes found here may just be the quickest way to see a man's stomach. These are designed for quick ingestion from those nasty little shooter glasses. Take care consuming too many drinks this way! A shooter, which is also referred to as a shot, is a small drink that is usually between one and four ounces. The diminutive beverage is designed to allow the drinker swiftly consume it. This type of drink is often associated with a celebration of some sort, a bet, a drinking game, etc. Shooters may contain just one alcohol, or can be created using a combination of several alcohols, much like a cocktail. When serving a shooter, it is most often poured in a sherry glass or a shot glass. This type of drink can be stirred, shaken, layered, poured, or blended prior to serving. As with mixed drinks, you will find that some shooters are universally known. However, bartenders may enjoy creating a signature one that can only be found at his or her bar. What a bartender uses to create a shooter may vary based on his or her personal preference, as well as the region in which he or she is located. This means that a shooter of a certain name found in one bar may be offered under the same name at another bar, but offers a totally different taste. It isn’t only the ingredients that can change the taste of a shooter, its flavor can also be changed by the way in which it has been prepared. While some shooters may have names that are similar to that of a particular cocktail, many have vulgar names that entice bar patrons, as well as names associated with brands, pop culture, people, etc. JHONNY ON THE BEACH Drink Type: Shooter - J Ingredients 1 1/2 oz. Vodka - (more) 1 oz. Black Raspberry Liqueur - (more) 1 oz. Melon Liqueur - (more) 1/2 oz. Cranberry Juice - (more) 1/2 oz. Grapefruit Juice - (more) 1/2 oz. Orange Juice - (more) 1/2 oz. Pineapple Juice - (more) Instructions Stir and strain into a shot glass. Makes more than one serving. LEMON DEOP SHOTS Drink Type: Shooter - L Ingredients 1 Lemon - (more) 1 bottle(s) Vodka - (more) Sugar - (more) Instructions Cut the lemon into small pieces so they will fit into your mouth. Dip a piece of lemon into a bowl of sugar, then fill a shot glass full of vodka. Drink the shot then eat the lemon with sugar on it. It's a real party favourite. PURPLE FROG Drink Type: Shooter - P Ingredients 1 oz. Jagermeister - (more) 1 oz. Tequila - (more) Instructions Pour into a shot glass and shoot. 401 Drink Type: Shooter - # Ingredients 1/4 oz. Creme de Banane - (more) 1/4 oz. Irish Cream - (more) 1/4 oz. Kahlua - (more) 1/4 oz. Yukon Jack - (more) Instructions Layer in a shot glass.

Martinis

Martinis What most people think of as a drink. Includes highballs, martinis and the like. The classics from the olive martini to the new exotic flavoured vodka martinis. You'll find your favourite recipes here and maybe a few new ones as well. A martini is often referred to as a drink that contains dry vermouth and vodka or gin. However, this definition is considered to be a bit outdated. The martini of today is much different than it used to be, and now can contain just about any ingredient the maker chooses to use. The martini is a drink that has been around for quite some time. Unfortunately, no one knows exactly where it first came onto the scene or how it got its name.. Some say that the martini was first created in 1928 and was known by the name Martinez. Others believe that it was actually created in 1870 in Martinez, California. Those who believe the latter feel that is was created for a miner visiting Julio Richelieu’s saloon. When Julio supposedly created the drink, he added an olive and gave it the name Martinez, as a tribute to the town’s name. Today, people of Martinez, California still believe that their hometown was the birthplace of the Martini. Another story claims that the drink got its name because of the Martini and Henry firearms that were used in 1871 by those serving in the British army. Lastly, it was said that a bartender named Martini di Arma di Taggia, who worked in New York’s Knickerbocker Hotel, created the drink in 1911. However, the story of this head bartender may not be valid, considering the word Martini was actually mentioned for the first time in 1888 in a bartending manual. Although we may never know the martini’s true origin, we will still consider to enjoy the drink. BEACHSIDE MARTINI Drink Type: Martini - B Ingredients 3 oz. Vodka - (more) 1 oz. Dry Vermouth - (more) Instructions Shake vodka and vermouth. Pour into two martini glasses and add 2 - 3 olives. BIKINI MARTINI Drink Type: Martini - B Ingredients 2 oz. Pineapple Juice - (more) 1 oz. Citrus Vodka - (more) 1 oz. Grenadine - (more) 1 oz. Malibu Rum - (more) Instructions Shake all ingredients except grenadine. Strain into a martini glass. Sink the grenadine to the bottom and garnish with a cherry. THE PERFECT MARGARITA Drink Type: Martini - T Ingredients 1 1/2 oz. Jose Cuervo (1800) - (more) 1 oz. Sugar Water - (more) 1/2 oz. Cointreau - (more) 1/2 oz. Grand Marnier - (more) 1/2 oz. Rose's Lime Juice (Sweet) - (more) 1/2 oz. Sweet and Sour Mix - (more) Instructions Shake all the ingredients for 2 minutes with 1/2 cup of ice. Strain into a martini glass. Garnish with 2 large green olives. DAYDREAM MARTINI Drink Type: Martini - D Ingredients 3 oz. Citrus Vodka - (more) 1 oz. Orange Juice (Fresh) - (more) 1/2 oz. Triple Sec - (more) 1/4 tsp. Sugar - (more) Instructions Stir well over cracked ice and strain into a chilled martini glass.

History of Cocktails / Historia de los COCTELES.

Cocktail is actually a type of mixed drink, COCTELES SON EN REALIDAD BEBIDAS MIXTAS, but not every mixed drink is considered to be a cocktail. PERO NO TODAS LAS BEBIDAS MIXTAS SON COCKTELES. Cocktails often contain at least one type of flavoring or liquor, as well as sauces, fruit juices, milk, honey, spices, cream, etc. LOS COCTELES CONTIENEN POR LO MENOS UN TIPO DE SAINETE O LICOR, ASI COMO TAMBIEN SALSAS, JUGO DE FRUTAS, LECHE, MIEL, ESPECIES, CREMA, ETC. The word was first printed in 1803, in “The Farmer’s Cabinet.” LA PALABRA FUE IMPRIMIDA POR PRIMERA VEZ, EN 1803, EN EL *CABINETE DEL GRANJERO* Cocktails became popular in the prohibition era, then mixing drinks was used as an acceptable way to hide the strong taste of bootleg spirits. LOS COCTELES SE VOLVIERON POPULARES EN LA *ERA DE PROHIBICION* (EN LOS ESTADOS UNIDOS), ENTONCES SE MESCLABAN LAS BEBIDAS COMO UNA FORMA ACEPTABLE DE ESCONDER EL SABOR FUERTE DEL ALCOHOL CONTRABANDEADO. Bartenders would often mix the spirits with both alcoholic and non-alcoholic ingredients to create a tasty drink. LOS CANTINEROS SEGUIDO MESCLABAN *SPIRITS* CON INGREDIENTES ALCOLICAS, Y NO ALCOLICAS PARA CREAR UNA BEBIDA SABROSA. Even after prohibition ended, cocktails still remained in bars. DESPUES DE QUE SE ACABO LA PROHIBICION, LOS COCKTELES SE QUEDARON EN LOS BARES. Prior to the 1970s, most cocktails were created using rum, gin, and whiskey. Vodka was also used, but not as often. After that time, vodka became a more popular ingredient and even replaced the other liquors in well-known drinks. ANTES DE LOS SETENTAS, LA MAYORIA DE LOS COCKTELES FUERON CREADOS USANDO RON, GINEBRA, Y WHISKEY. VODKA, TAMBIEN SE USABA PERO NO TAN SEGUIDO. DESPUES DE ESA FECHA EL VODKA SE CONVIRTIO EN UN INGRADIENTE MUY POPULAR REMPLAZANDO OTROS LICORES EN BEBIDAS BIEN CONOCIDAS. Example Cocktails / EJEMPLO DE COCKTELES ABSOLUT BIG BREEZY Drink Type: Cocktail - A Ingredients 5 chunk(s) Watermelon - (more) 2 part(s) Absolut New Orleans - (more) 1 dash(es) Black Pepper - (more) 1 squirt(s) Lemon - (more) 1/2 part(s) Simple Syrup - (more) Instructions Muddle watermelon, lemon juice, pepper and simple syrup. Add ABSOLUTE NEW ORLEANS, Shake and strain into cocktail glass. BOSTON FREEZE Drink Type: Cocktail - B Ingredients 3 oz. Cranberry Juice - (more) 1 1/4 oz. Dark Rum - (more) 1 oz. Coconut Cream - (more) Instructions Mix with 8 oz. of ice until smooth and pour into a wine glass. Garnish with 3 cranberries on a toothpick or a maraschino cherry. GIMLET #2 Drink Type: Cocktail - G Ingredients 4 oz. Gin (Or vodka) - (more) 1 oz. Rose's Lime Juice - (more) Instructions Shake with cracked ice and strain into a chilled cocktail glass. POMPANO Drink Type: Cocktail - P Ingredients 1 oz. Gin - (more) 1 oz. Grapefruit Juice - (more) 1/2 oz. Dry Vermouth - (more) Instructions Shake with ice and strain into a cocktail glass. YO MAMA COCKTAIL Drink Type: Cocktail - Y Ingredients 1 1/2 oz. Orange Liqueur - (more) 1 splash(es) Orange Juice - (more) Soda Water - (more) Instructions Pour vodka in a highball glass over ice, add soda and top of with orange juice. VOCABULARY - SPIRITS = EL LICOR ESPIRITUOSO QUE HA SIDO SACADO POR DESTILACION, PARTICULARMENTE EL ALCOHOL.

La diferencia entre = Bourbon y Whiskey?

It is only bourbon if it is made in Bourbon County, SOLAMENTE SE LE DICE *BOURBON* AL WHISKEY HECHO EN EL CONDADO DE *BOURBON* Scotch is only scotch if it is made in Scotland. ESCOSES SOLAMENTE ES ESCOSES SI ESTA HECHO EN ESCOCIA. The same style of whiskey can be made anywhere, but it can't be called bourbon. EL MISMO TIPO DE WHISKEY PUEDE SER FABRICADO EN CUALQUIER LADO, PERO *NO* SE LE PUEDE LLAMAR *BOURBON* More than 50 percent of the grain used to produce bourbon must be corn and it must be aged for a minimum of two years in oak barrels. MAS DEL 50 PORCIENTO DEL GANO USADO PARA PRODUCIR *BOURBON* DEBE DE SER DE ELOTE, Y DEBE DE SER AÑEJADO POR UN MINIMO DE 2 AÑOS EN BARRILES DE ROBLE. Those are simply industry standard, most of distilleries age bourbon for a much longer period of time and use up to 75 percent corn grain. ESOS SON SENCILLAMENTE LAS NORMAS INDUSTRALES, Y LA MAYORIA DE LOS DESTILATORIOS AÑEJAN EL *BOURBON* POR UN PERIDO MUCHO MAS LARGO Y USAN HASTA UN 75 PORCIENTO DEL GRANO DE ELOTE. One point of difference between bourbon and other types of whiskey is the inability to add flavor or color enhancement at the time of bottling. UN PUNTO DE DIFERENCIA ENTRE EL *BOURBON* Y OTROS TIPOS DE WHISKEY ES LA INABILIDAD DE AGREGAR ENCARECIMIENTO AL SABOR O COLOR AL MOMENTO DE ENVASAR EL WHISKEY. Recepies / RECETAS. 1) Old Fashioned 2 oz. Bourbon Club Soda Dash Sugar Syrup Several Dashes Angostura Bitters Mix soda, syrup, and bitters in an old fashioned glass. Add bourbon and ice cubes, then stir. 2) Dixie Whiskey 2 oz Bourbon 1/2 tsp Powdered Sugar 1 dash Bitters 1/4 tsp Triple Sec 1/2 tsp White Creme de Menthe 1/2 cup ice Shake with ice and strain into a glass. 3) Americaner 1/4 oz Bourbon 3/4 tsp Sugar 1 dash Bitters Chilled Champagne Combine Whiskey, bitters, and sugar, in a glass. Stir until sugar is dissolved. Fill with champagne and add a peach wedge. 4) Kentucky Snowstorm 1 1/2 oz Bourbon 1 1/2 oz Cranberry Juice 1/2 oz Lime Juice 1/2 oz Grenadine 1 tsp Sugar 1 cup ice Shake all ingredients with ice. Strain into a glass or pour over cracked ice into a glass. Top with an orange or lemon wedge. 5) Gentleman's Cocktail 1 1/2 oz Bourbon 1/2 oz Brandy 1/2 oz Creme de Menthe Club Soda 1/2 cup ice Pour bourbon, brandy, and creme de menthe over ice into a glass. Fill the glass the rest of the way with club soda and add a twist of lemon to the top. 1) Manhattan 1 1/2 oz Blended Whiskey 3/4 oz Sweet Vermouth Ice Stir with ice and strain into cocktail glass. Top with an olive. 2) Algonquin 1 1/2 oz Blended Whiskey 1 oz Dry Vermouth 1 oz Pineapple Juice Ice Shake with ice and strain into a glass. 3) Whiskey Sour 2 oz Blended Whiskey 1/2 tsp Powdered Sugar Juice of 1/2 Lemon Ice Shake with ice and strain into a glass. Top with a lemon wheel and a cherry. 4) Aquarius 1 1/2 oz Blended Whiskey 1/2 oz Cherry-flavored Brandy 1 oz Cranberry Juice Ice Shake with ice and strain into a glass over half filled with ice. 5) California Lemonade 2 oz Blended Whiskey Juice of 1 Lemon Juice of 1 Lime 1 1/2 tbsp Powdered Sugar 1/2 tsp Grenadine Club Soda Ice Shake with ice and strain into a glass filled with shaved ice. Fill with club soda and top with several slices of lemon and a cherry. Serve with straws.

Behind the Bar. / Atras del Bar.

Aperitif - A before-dinner drink; a drink to arouse the appetite before a meal. Bar Glass - A glass for mixing or stirring. Bar Spoon - A long spoon used for mixing. Blend - The combining or mixing of liqours in production. Brut - A term to describe champagne as dry. Chaser - A drink to follow immediately after another or to fill up a strong drink. An example would be club soda, fruit juice, or water. Crusta - A glass rimmed with sugar. Dash - The smallest bar measurement, or a splash. Digestif - An after-dinner drink; a drink to stimulate the digestion process after a meal. Float - A small amount of liquor poured carefully so that it floats on a drink. Magnum - A large, double-sized bottle Mixing Glass - A glass for stirring ingredients together. Modifier - An ingredient in cocktails. Neat - An unmixed drink. On the Rocks - A drink served with ice. Plain - A drink without any additions, straight from the bottle. Proof - An American system for measuring alcohol content by volume. Sec - A term that means dry. Shaker - A tool to mix drinks by shaking, usually involving a stainless steel container and a glass. Squeezer - A tool to press fruit for fruit juice. Straight Up - A drink served neat and without ice. Sundries - Snacks at the bar, such as popcorn or nuts. Twist - A small piece of fruit peel that is squeezed over a drink Vintage - A description for when a particular liquor was conceived. Zest - A small piece of a lemon or orange peel, usually the colored part

Italian Wines = Vinos Italianos.

VINO ITALIANO = CHIANTI Dictionary Cooks Abboccato: = Medium sweet wine Acerbo: = Tart Aceto: = Vinegar Aglianico: = Red grape grown in the Campania region Alcool: = Alcohol Annata: = Vintage year Appassimento: = Drying grapes in order to concentrate sugar Acidita’: = Acidity Acido: = Acetic, acidic, vinegary tasting or smelling Acquoso: = Watery, defines very thin wines with low flavor Amabile: = Medium sweet wine Amaro: = Bitter, generally a defect in wines with some exception Annata: = Vintage Aperto: = Open, defines a wine with well defined character Armonioso: = Harmonious, defines perfectly balanced wine Aromatico: = Aromatic, defines wines pronounced aroma Astringente: = Astringent, defines wines with high tannin content Asciutto: = Dry Austero: Austere, = defines wines with bold complex fruity character Azienda agricola: = An estate using its own grapes to produce of its own wines Azienda vinicola: = A producer who buys grapes and makes wine Barbera: = Classic grape commonly grown in the Piedmont region Barolo: = Top Piedmont red wine, made with the Nebbiolo grape Bianco: = White Bilanciato: = Balanced, define wines with many well combined harmonic elements Botte: = Cask Botticella: = small wine cask Bottiglia: = Bottle Brunello di Montalcino: = Top Tuscan red wine Cantina Sociale: = Co-operative wine producer and cellar Caraffa di Decantazione: = Decanter Cascina: = Farmhouse Castello: = Castle Cerasuolo: = Cherry colored rose’ wine from Sicily Chiaretto: = Rose’ wine from Garda Chiuso: = Closed, refers to a wine that doesn’t reveal its character Classico: = Classic, An original DOC wine from a typical region Complesso: = Complex, defines a wines with many combined aromas Consorzio: = Producers trade association Corpo: = Body, defines texture of a wine (light bodied, full-bodied, etc). Cortese: = White grape used in Piemonte Corvina: = Red grape used in the Veneto area for wine blends Cotto: = Cooked, a negative wine attribute, for wines made from overripe grapes Debole: = Weak, defines wines with low character Delicato: = Delicate, a wine with light balance and body Distinto: = Distinctive, refined, elegant wine DOC: = Abbreviation for "Denominazione di Origine Controllata" (controlled place of origin) DOCG: = Abbreviation for "Denominazione di Origine Controllata e Garantita" (controlled and guaranteed place of origin) Dolcetto: = Dry red wine grown in Piedmont Dolce: = Sweet Elegante: = Elegant stylish wine Enologo: = Enologist with a college degree Enoteca: = Wine shop Enotecnico: = Wine technician with a diploma. Etichetta: = Label Fattoria: = Estate Fiasco: = Flask, the old classic bottles covered with straw Fermentazione naturale: Natural fermentation. Fiorito: = = Flowery, taste of flowers Forte: = Strong wine with high alcohol content Fresco: = Fresh, with no defective aromas Frascati: = White wine from the Lazio Region Freisa: = Red grape used to make wines in Piemonte Frizzante: = Slightly sparkling Frutta: = Fruit Fruttoso: = Fruity taste of fruit and fresh grapes Giovane: = Young, immature fresh wine not fully aged and developed Gradazione alcoolica: = Alcoholic percentage. Grappa: = Italian strong liquor made with fermented grape skins Grechetto: = white grape used to make Orvieto wine IGT: = = abbreviation for "Indicazione Geografica Tipica" or typical location name Imbottigliato: = bottled Imbottigliato all'origine: = Bottled by the producer Invecchiato: = aged Leggero: = Light, referring to low alcohol content Legnoso: = Woody, a defect of wines with wood taste Liquoroso: = Strong, often fortified, wine Litro: = Liter Madre: = Literally mother, the matrix or residue from earlier vintages Malvasia: = An ancient grape, cultivated in Europe for 2000 years! Marchio: = Brand name, trade mark Marsalato: = Wine that has oxidized, has dark color and cherry like taste Maturo: = Mature, Ripe and completely developed wine, ready for consumption. Montepulciano: = top red wine from Tuscany Muffa: = Moldy very bad defect of wine smelling like mold Nebbiolo: = Grape used to produce Barolo and Barbaresco wines in Piemonte Nobile: = Noble, defines a balanced wine, attributed to important vintage Noce: = Nutty, defines wines that taste like walnut or nut-like aroma Ossidato: = Oxidized, wine that has oxidized, has dark color and cherry like taste Passito: = A sweet wine made in part from dried grapes Piatto: = Flat, dull, uninteresting wine Podere: = A small estate Produttore: = Producer Profondo: = Deep, a wine with many layers of flavor Proporzionato: = Good proportion of aroma and alcohol Quercia: = Oak, taste that develops from aging wines in oak Recioto: = Sweet wine from the Veneto area, similar to Passito Ricco: = Rich and complex wine Riserva: = Reserve, for DOC wines, aged for a certain length of time Robusto: = Robust defines a full bodied wine Rosato: = Rose’ Rosso: = Red Sangiovese: = the main red grape varietal used in Tuscany Sapore: = Flavor Scelto: = selected Secco: = dry Semisecco: = off dry, medium sweet Soave: = White wine from the Veneto Solfato: = Sulphur, an anti-oxidant used in making wine Spesso: = Thick, dense Spessore: = Thickness Spumante: = Sparkling wine Stravecchio: = Very old Struttura: = Structure, defines the way a wine is proportioned Super Tuscan: = refers to the new high quality styles of wine in Tuscany Superiore: = superior Sviluppato: = Developed, a mature pleasant Tannino: = Tannin, a natural component of red wines, found in the seed, skin and stems of grapes Tappo: = Cork. A very negative attribute of wine smelling of cork Tenuta: = Wine estate Vernaccia: = White grape used in San Gimignano Vinacce: = Grape skins, seeds and pulp left after wine has been pressed, used to make grappa. Vigna: = Vineyard Vin Santo: = Sweet wine from Tuscany Uva: = Grape Vecchio: = Old Vellutato: = Velvety, defines smooth aroma. Verde: = Green, defines a wine made from unripe grapes Vigna, Vigneto: = Vineyard Vigoroso: = Vigorous, defines wines with forward taste Vino da tavola: = Table wine Vino Novello: = New wine, bottled less than a year Vite: = Vine Viticoltore: = Grape grower Vitigno: = Grape variety Vivace: = Lively, slightly sparkling, define wine with fresh content Zolfo (see solfato) Zuccheri Residui: = Residual sugar English / Italian wine store = bottiglierìa to be in store = sovrastare store immagazzinare, campeggio, immagazzinare department store emporio red wine vino rosso wine vino wine merchant vinaio wine list lista dei vini wine growing enofilo wine glas bicchiere da vino wine cellars casa vinicola wine cask botte di vino white wine vernaccia table wine vino da tàvola sparkling wine spumante wine tavern fiaschetteria

The Art of cooking with wine./El arte de cocinar con vino.

You don't have to be a master chef to cook with wine. NO TIENE QUE SER UN CHEF PROFECIONAL PARA COCINAR CON VINO. It's easy and the results are delicious. ES FACIL Y LOS RESULTADOS SON DELICIOSOS. When the wine is heated, the alcohol evaporates but the flavor lingers, so the whole family, even the children, can enjoy wine-seasoned dishes. CUANDO EL VINO SE CALIENTA, EL ALCOHOL SE EVAPORA PERO EL SABOR PERMANECE, POR LO TANTO TODA LA FAMILIA, HASTA LOS NIÑOS, PUEDEN DISFRUTAR DE PLATILLOS SASONADOS CON VINO. Which tipe to use? = ¿QUE CLASE SE PUEDE USAR? Wines range in flavor from very dry (not sweet) to sweet. LOS VINOS VARIAN EN SABOR DESDE MUY SECO (NO DULCE) A DULCE. Many recipes call for a particular wine - dry sherry - Burgundy. (French) MUCHAS RECETAS REQUIEREN UN VINO EN PARTICULAR - UN JEREZ SECO - VINO DE BORGOÑA. but you can substitue wines similar in flavor. PERO TU PUEDES SUBSITUIR LOS VINOS SIMILARES EN SABOR. The taste will be slightly different but equally delicious. EL SABOR VA A SER LIGERAMENTE DIFERENTE PERO SERA IGUAL DE DELICIOSO. For example, instead od Sherry, try Marsala. For sauterne, substitute Semillon Catawba. Use chardonnay, Chenin Blacor Pinot Blanc instead of Chablis; Rieslin, Sylvaner or Tramine in place of Rhine wine. Ruby Cabernet or Zinfandel are good substitutes for Claret. Instead of Burgundy, try Gamay or Chianti. Cooking Wines / VINOS PARA COCINAR Cooking wines are specially SALTED and SEASONED for use in food, so you CAN'T drink them. Taste experts have found that dishes prepared with inexpensive cooking wines were just as good as those prepared with more costly beverage wines. Storing Open wines. Always pour table wines into smaller containers (air makes them deteriorate); close tightly, and refrigerate; Use within a week. Appetizer and dessert wines, because of higher alcoholic content, will keep this way a month or more. Cooking wines keep well without refrigeration. Spanish / English = VOCABULARY = EL VINO / The wine el vaso de vino = wineglass el vino aguado = adulterated wine el vino blanco = white wine el vino borgoñón = Burgundy el vino casero = house wine el vino de frutas = fruit wine el vino de jerez = sherry el vino de mesa = table wine el vino de misa = altar wine el vino de misa = sacramental wine el vino de Oporto = port (wine) el vino del Mosela = Moselle (wine) el vino del Rin = hock (wine) el vino del Rin = Rhine wine el vino destapado = wine by the glass el vino destapado = wine served by the glass el vino espumoso = sparkling wine el vino tinto = red wine el vino tinto de Burdeos = claret (wine) Recipe Tips. FISH = Add white table wine, such as Rhine wine, to melted butter; pour over fish before baking or broiling. Poach fish, shrimp, scallops with Sherry added to the cooking liquid. POULTRY = Just a touch of Sauterne improves the flavor of gravy or sauce for roast turkey, chicken, Rock Cornish hens. Add Burgundy or Chianti to gravy for duckling, or goose. MEAT = Stir Chianti or Zinfandel into pan juices for roast beef AU JUS. Add Chianti or Burgundy to barbecue sauce for beef steaks, hamburgers, meat spaghetti sauce. Use Chablis in sauce for sauteed veal; Burgundy, for veal Parmigiana. Marinate lamb cubes for Shish kebabs in red cooking wine before broiling. STEWS = To step up the flavor of braised-beef dishes like beef stew, allow 1/4 cup Burgundy for each pound of meat, as part of cooking liquid. SOUPS = For each cup of soup, add a tablespoon of wine. Try Sherry in consomme, chicken or vegetable soups; Burgundy or Claret in minestrone; Chablis in onion soup.

Exercise: On Eating Out.

Use the following words to complete the sentences below. bill, bottle, dessert, drinks, fish and chips, hungry, menu, non-smoker, order, restaurant, table 1. Guest: A _____ for two, please. 2. Waiter: Smoker or _____ ? 3. Guest: Non-smoker, please. 4. Waiter: Here you go. Would you like to see the _____? 5. Guest: Yes, please. We are very _____ . 6. The guests look at the menu. 7. Waiter: Are you ready to _____? 8. Guest: We'd like _____, please. 9. Waiter: Would you like any _____? 10. Guest: An orange juice, a coke and a _____ of red wine. 11. The guests have finished their meals. 12. Waiter: Would you like a _____? 13. Guest: No, thank you. Could we have the _____, please?

Theory on the *Cocktail* word.

*************************************************************** ************************************ While sipping a cocktail, have you ever thought about the meaning of the word? cock + tail = cocktail MIENTRAS SABOREAS UN COKTEL, ¿TE HAS PUESTO A PENSAR EN EL SIGNIFICADO DE LA PALABRA? COCK = GALLO + TAIL = COLA = LA TRADUCCION ES COLA DE GALLO. Why is that? – Well, nobody knows for sure, but there are numerous theories about the origin of the name. Here are just a few, which we like most: ¿POR QUE ES ESO? - BUENO, NADIE SABE EXACTAMENTE, PERO HAY NUMEROSAS TEORIAS ACERCA DEL ORIGEN DEL NOMBRE. Y AQUI HAY ALGUNOS, ¿CUAL TE GUSTA MAS? 1. Theory The drink used to be decorated with a plant that looked like a cock’s tail. Today, colourful stirrers and picks (e.g. umbrellas) are used instead. TEORIA 1. LA BEBIDA ERA DECORADA CON UNA HOJA DE PLANTA QUE PARECIA LA COLA DE UN GALLO. HOY EN DIA DECORAN LAS BEBIDAS CON MEZCLADORES DE COLORES Y PALLILLOS (EJEMPLO. SOMBRILLAS) SON USADAS EN LUGAR DE LAS HOJAS DE PLANTAS. 2. Theory Alcoholic leftovers that could not be drawn off through the taps of the barrels were all put into one jar and sold. Cock is said to have been the name of what today is called tap (or spigot). Alcoholic leftovers were called tailings. So according to this theory, the drink was first called cock-tailing, which later became cocktail. 3. Theory Alcoholic leftovers from bottles and barrels were put into a large cock-shaped ceramic vessel, the tap of which was at the tail of that cock. According to this theory, the drink was first called cock’s tail. 4. Theory A pharmacist in New Orleans used to offer his guests a drink (brandy, sugar, water and bitters) in an egg-cup. He called the drink egg-cup cocquetier. His guests shortened this to cocktay, which later became cocktail. 5. Theory The term derives from cock ale, a drink for which the blood of a cock was used – yuck!

Chardonnay or Bordeaux?

Should you pick the Chardonnay or the Bordeaux? Deberias de escoger un Chardonnay o un Bordeaux? Forget the bargain bins. (olvida las especiales) The wine there is often leftover inventory that may be on the verge of turning to vinegar. El vino en especial es generalmente lo que sobra de un inventario y esta al borde de convertirse en vinagre. Pass up older, pricier wines. (No compres vinos caros y viejos) These are often meant to be aged for a few more years to reach their peak flavor. Estos generalmente deben de ser añejados por unos años mas para que alcancen su punto máximo. Notice where and how the wine is positioned. (Fijate donde y como esta colocado el vino) Avoid bottles that are sitting a heating vent or in direct sunlight: This baking ruins the taste. Evita las botellas que están cerca de calefacciones, o bajo los rayos del sol. En un aparador por ejemplo. Este cocimiento con calor arruina el sabor. Never buy a wine that is standing upright on a shelf. The cork may have dried out, allowing air to enter the bottle, which alters the flavor. Nunca compres botellas de vino que esten paradas verticalmente. El corcho puede secarse permitiendo que entre aire en la botella, alterando el sabor. Choose the right Wine for your food. (Escoge el vino correcto para tu comida) Steak: a Cabernet Sauvignon or red Bordeaux. Filete: un Cabernet o un Bordeaux rojo. Pot roast: a Zinfandel or a French Cotes du Rhône. Guisado : un Zinfandel o un Cotes du Rhône Frances. Roast Chicken : a Pinot Noir or a light Chardonnay. Pollo rostizado : un Pinot Noir o un Chardonnay ligero. Hamburgers : a Petite Sirah Chinese Food : a Riesling. Broiled fish : a Sauvignon Blanc or a Chenin Blanc. Chill appropriately : (Como enfriar un vino correctamente.) Observe the 20 minute rule: Pull whites out of the refrigerator 20 minutes before serving. Put reds in 20 minutes before serving. Observe la regla de los 20 minutos. Saca del refrigerador el vino blanco 20 minutos antes de servirlo. Y con el vino tinto es al revez. Mete el vino tinto 20 minutos antes de servirlo al refrigerador. Take notes: (Toma notas) Don’t trust your memory. Jot down what the wine tastes like, and who made it. NO confies en tu memoria. Apunta como sabe un vino, y quien lo hizo.

Poultry and organs dicitonary

AVES = POULTRY 1. gallena = hen 2. codorniz = quail 3. pavo = turkey 4. pato = duck 5. pichon = pidgeon 6. pollo = chicken 7. pollo de leche = fryer 8. alas = wings 9. menudencias = giblets 10. mollejas = gizzards 11. muslo = thigh 12. pechuga = breast 13. pierna = leg MENUDENCIAS = ORGANS 1. corazon = heart 2. higado = liver 3. lengua = tongue 4. manteca de res = suet 5. menudencias = giblets 6. mollejas = gizzards 7. rinon = kidney 8. seso = brain 9. tripa / menudo = tripe

Eggs and Dairy Dictionary

HUEVOS Y LECHE = EGGS AND DAIRY 1. cocoa caliente = hot coco 2. chocolate caliente = hot chocolate 3. crema agria = sour cream, 4. crema para batir = whipping cream, (Chantilly) 5. crema dulce = sweet cream, 6. helado = ice cream 7. huevos = eggs 8. huevos cocidos = boiled eggs 9. huevos fritos = fried eggs 10. huevos revueltos = scrambled eggs 11. huevos tibios = poached eggs 12. clara de huevo = egg white 13. yema de huevo= egg yolk 14. jocoque = buttermilk 15. mitad crema, mitad leche = half and half 16. leche = milk 17. leche de chocolate = chocolate milk 18. mantequilla = butter 19. queso = cheese 20. queso suizo = swiss cheese 21. queso granulado = cottage cheese 22. queso crema = cream cheese

Beef, veal, lamb, pork dictionary.

CARNE DE RES = BEEF 1. aguayon = rump 2. agujas para cocinar = boiling beef 3. carne para asar = round steak 3. chambarete = hind shank 4. chambarete de mano = fore shank 5. concha rolled = flank steak 6. costillas = ribs 7. chuletas = rib steak 8. cuete = eye of round 9. paleta = chuck shoulder 10. falda = flank steak 11. filete = fillet 12. pecho de res = brisket 13. pecho curado = corned beef 14. milanesa = cutlet 15. molida = ground 16. pescuezo = rolled neck 17. pierna entera = T bone 18. trozo de rosbif = rib roast 19. chuleta de dos lomos = porterhouse steak 20. chuleta de aguayon = irloin steak TERNERA = VEAL (Same as for beef plus:) 21. pechuga con bolsa =breast with pocket CORDERO = LAMB 1. asado = breast 2. chambarete de carnero = shanks 3. chuletas = loin chops 4. costillas = ribs 5. espadilla = shoulder chop 6. pierna = leg 7. pierna deshuesada = boneless leg 8. retazo para cocinar = neck CERDO = PORK 1. centro de esadilla = blade steak 2. chamorros = shank 3. chicharrones = cracklings 4. chuletas = pork chops 5. costillas = spare ribs 6. espadilla = arm steaks 7. lomo de cerdo = boneless tenderloin 8. manitas = pork feet 9. manteca = lard 10. milanesa = cutlet 11. pierna = shoulder 12. punta de jamon = ham end 13. tocino = bacon

Spices Diccionary

Spanish / English 1. albahaca dulce = sweet basil 2. anis = anise 3. ajedrea = savory 4. azafran = saffron 5. cerafolto = chervil 6. chile molido = chili powder 7. cilantro = coriander 8. clavo de olor = cloves 9. comino = cumin 10. crema tartara = cream of tartar 11. cucuma = tumeric 12. curry en polvo = curry powder 13. estragon = tarragon 14. hojas de eneldo = dill weed 15. hojas de laurel = bay leaf 16. jengibre = ginger 17. macis = mace 18. mejorana = marijoram 19. mostaza = mustard 20. nuez moscada = nutmeg 21. oregano = oregano 22. perejil = parcely 23. pimenton = paprika 24. pimienta roja = cayenne pepper 25. pimienta dulce = allspice 26. pimienta negra = black pepper 27. romero = rosemary 28. salvia = sage 29. semilla de ajonjoli = sesame seed 30. semilla de alcaravea = caraway seed 31. semillas de amapola = poppy seed 32. semillas de apio = celery seed 33. tomillo = thyme

Restaurant / Kitchen verbs

1. eat = comer 2. drink = beber 3. serve = servir 4. cook = cocinar (cook = cocinero) 5. bake = hornear 6. order = ordenar 7. clear = recoger / limpiar 9. pay = pagar 10. set (the table) = colocar / poner la meza 11. give = dar 12. take = tomar 13. spread = untar 14. hold = sostener / aguantar 15. light = encender / prender 16. burn = quemar 1. stir = menear / revolver 2. grate = gratinar / rayar 3. open = abrir 4. pour = echar /vaciar /servir (generalmente líquidos) 5. peel = pelar / mondar 6. carve = cortar / tajar 7. break = romper 8. beat = batir 9. cut = cortar 10. slice = rebanar 11. chop = picar 12. steam = cocinar a vapor 13. broil = asar 14. fry = freír 15. boil = hervir. Translate the sentences. 1. Please pour me a cup of coffee. 2. Can you peel my orange? 3. Could you grate the cheese. 4. Can I beat the eggs? 5. I can spread the butter on the toast. 6. Did you stir your coffee? 7. It's time to light the candles. 8. Who will carve the Turkey. 9. I will slice the tomatoes. 10. Watch the cake or it will burn. 11. I'm going to broil the meat. 12. And I will chop the onions.

Restaurant questions?

Translate the sentences. 1. I'm hungry / I'm thirsty. 2. Can you recommend a good restaurant? 3. Are there any inexpensive restaurants around here? 4. We are a party of four. I'd like a table for three. 5. Could we have a....? table in the corner? table by the window? table outside? a booth? 6. May I please have the menu? 7. What's this? 8. Could we please have...? an ashtray, a spoon, a knife, another chair, a toothpick, a straw, a side order of... a napkin, a servillet, a coaster, some sugar, some coffee, some ketchup, some vinegar, some butter, some lemons, some bread. 9. Could I have a doggie bag? 10. Do you have a blue plate special? (table d'hote) Waiter: 1. What would you like? I'd like... Waitress: 2. I recommend... I'll try it. Waiter: 3. What would you like to drink? I'll have... Waitress: 4. We don't have... What do you have? Waiter: 5. Do you want some....? Yes, please. No, thank you. En Estados Unidos la propina NO va incluida en la cuenta.

Desserts Vocabulary

What do you have for dessert? 1. angel-food cake = Un pastel esponjoso hecho con claras de huevo. 2. apple pie. = Una tarta. / pay de manzana. 3. brownie(s) = paste de chocolate con nueces. 4. cheese cake = pay de queso 5. fudge cake = pastel de chocolate obscuro y caramelo. 6. Jello = Gelatina (Jell-O = así se escribe la marca.) 7. orange cake = pastel de naranja. (especialidad de Florida) 8. pudding = 9. pumpkin pie = tarta de calabaza 10. strawberry shortcake = paste con fresas y crema. (nata) 11. soda float = una soda con nieve 12. apple pie a la mode. = pay de manzana caliente, con nieve encima. 13. Southern pecan pie = Un pay con nueces de pecana. (Georgia) 14. sundae = helado servido en una copa, con chocolate derretido, crema, nueves, y una cereza. 15. ice-cream = nieve

How do you like your fish?

How do you like your fish? 1. baked = al horno 2. fried = frito 3. deep fried = frito a fondo 4. grilled = a la parrilla 5. marinated = adobado 6. poached = escalfado 7. raw = crudo 8. sauteed = salteado 9. smoked = ahumado 10. steamed = cocido al vapor 11. stewed = cocido a fuego lento

How do you like your meat?

1. baked = cocida

2. barbecued = a la brasa / barbacoa

3. boiled = hervida

4. braised = cocida

5. broiled = a la parrilla

6. fried = frita

7. grilled = a la parrilla

8. roasted = asada

9. stewed = estofada

10. stuffed = rellena

11. rare = poco hecha

12. medium = termino medio

13. well-done = pasada

Vegetables can be served.

1. baked = cocidas

2. boiled = hervidas

3. chopped = picadas

4. creamed = en puré o crema

5. diced = cortadas en forma de dados

6. fried = fritas

7. grilled = a la parrilla

8. mashed = en puré

9. pickled = curtidas en vinagre

10. roasted = estofadas

11. stewed = braceadas

12. stuffed = rellenas

Drinks can be served.

1. cold = frió

2. chilled = medio frió

3. at room temperature = a la temperatura ambiente

4. straight = seco

5. on the rocks = con hielo

6. a shot = sencillo

7. a double shot = doble

8. in a glass = en un vaso

9. in a bottle = en una botella