Cocktails ab 16

Hey leute feiere in 2 wochen mein 16er und wollte cocktails bei unserer neuen bar mixen zur party. da ich aber zuhause feier und meine eltern was das angeht streng sind wollt ich mal fragen was ihr für cocktails kennt die ab 16 sind? also mit sekt oder was es da gibt. und ob die gut sind! danke im vorraus :)

4 Antworten

Sekt-O, die meisten sind mit alkohol also kannst nur noch bowlen anbieten oder alkfreie cocktails

ja alkohol ist ja ok nur kein hochprozentiges

Würde jetzt zu eigen kreationen tendieren wie: "Bier im Cocktailglas" oder "Bier mit Sekt im Coktailglas" . Natürlich kann man auch Wein mit cola trinken..im Cocktailglas.

Optional alles mit Schirmchen versehen.

Fast jeder Cocktail ist mir hartem Alkohol.

Bowle mit Sekt, Sekt Orange ist das einzigste was bleibt.

Mit Bier gibts keine Cocktails.

Etwas besseres als Alkohol sind immer noch alkoholfreie Getränke. Warum muss es zum Geburtstag immer Alkohol sein? Ihr seid Abends betrunken, habt am folgenden Morgen einen Kater und wisst auch nicht mehr, wer was gemacht hat. Limo, Cola und Wasser halten die Sinne beisammen und ihr braucht danach auch nicht soviel zu grübeln. Und auch vielleicht die vollgekotze Couchgarnitur wieder reinigen lassen.

28 Crazy-Delish Cocktails To Make With Champagne

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The Closer

The Closer

The perfect champagne cocktail to treat yourself with after closing on a new home.

Get the recipe from Delish.

Lemonade Mimosas

Lemonade Mimosas

The ultimate summer brunch drink.

Get the recipe from Delish.

GET SOME CHAMPAGNE FLUTES: Crystal Champagne Flutes, $25; amazon.com.

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The Closer

The perfect champagne cocktail to treat yourself with after closing on a new home.

Get the recipe from Delish.

Lemonade Mimosas

The ultimate summer brunch drink.

Get the recipe from Delish.

GET SOME CHAMPAGNE FLUTES: Crystal Champagne Flutes, $25; amazon.com.

Mimosa Margaritas

Why choose between the two?

Get the recipe from Delish.

Tequila Sunrise Mimosas

Sunrise and shine!

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Mimosa Floats

The most colorful way to drink Champagne!

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Champagne Jello Shots

For when glasses seem fussy AF.

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Champagne Margaritas

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Orange Creamsicle Mimosas

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Pomegranate Mimosas

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From the sandwich to hashes and soups, we've got plenty of. By Sienna Fantozzi

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7 Delicious New Takes on the Classic Old Fashioned

Posted on Mar 31, 2017

One of the most well recognized cocktails of all time, the Old Fashioned is a true classic. While some would argue not to mess with a classic, we think it can be good to spruce things up from time to time. If you’re looking to get creative with your cocktail, try one of the these new takes.

1: Grapefruit Old Fashioned

This version mixes together summer and fall flavors. Grapefruit and sage are blended to give the drink a citrus twist. Topped off with some sparkling water, this may be the most refreshing Old Fashioned yet.

2: Cinnamon Rosemary Old Fashioned

This drink is perfect for warming up on a chilly rainy day. Made with the cold-weather staples of cinnamon, honey and rosemary, this is sure to hit the spot when you want to warm up at night.

3: Honeycrisp Old Fashioned

A cult favorite in the apple world, honeycrisps are an essential ingredient in many apple cider recipes. This cocktail calls for a homemade honeycrisp syrup and cinnamon sugar, turning the Old Fashioned into a tasty dessert-style drink.

4: Tangerine, Honey & Rosemary Old Fashioned

Swap out sugar for honey in this recipe. The Old Fashioned gets a unique flavor pairing when tangy tangerines meet a rosemary sprig. Garnish with fresh tangerines to make this a truly beautiful cocktail.

5: Blackberry Sage Old Fashioned

Homemade sage simple syrup steals the show in this drink. Paired with freshly muddled blackberries and Peychaud’s bitters, the ingredients in this sipper truly help the flavor of any delicious bourbon .

6: Persimmon Old Fashioned

The best part about this cocktail is that it’s customizable, with the option of using soda water or ginger ale and swapping brandy for whiskey . Pick your poison.

7: Spiced Pear Bourbon Old Fashioned

Infuse your own bourbon with pear, cinnamon and other spices with this cocktail. Pour the mixture in a glass and add some ice and a garnish, and it’s as easy as that.

The 5 Most Useful Rules for Drinking Rum

Posted on Aug 22, 2017

While undoubtedly delicious, rum can be one of the world’s most confusing spirits, if only because it’s made in so many different places and in so many different ways (white, aged, agricole, black strap, spiced, etc). Jesse Vida, the head bartender at New York City’s BlackTail , a Cuban-themed bar with solid rum cred, offers his guidance.

1: It’s Not Just for Tropical Drinks

Sure, we all love our Mai Tais , not to mention the mini Frozen Daiquiris BlackTail serves as a welcome drink. But, Vida says, there’s a vast world to rum that people should explore. “It’s a mistake to think rum is only good for Mojitos or Frozen Daiquiris,” says Vida. “Rum has so much more to offer. Don't be afraid to get outside of the box a little bit.”

2: Find a Bartender Who Knows Rum

The best way to do that? Find a knowledgeable barkeep to be your guide, says Vida. “There are many different styles and subgenres of rum aside from simply light and dark rum. By going to a bar where the bartenders know their stuff, you can have an engaging conversation about that.”

3: Rum is Made from Sugar Cane, but That Doesn’t Mean It’s Sweet

“People should know that rum is not inherently sweet,” says Vida. “It’s a spirit distilled from molasses a, byproduct of making sugar as we know it from the sugar cane plant. Anything that gets distilled is not sweet.”

4: Drink It Like Whiskey—with a Splash of Water or Ice

Most spirits are distilled to 40 percent alcohol by volume, or 80 proof, but many rums are bottled at higher proofs. For those stiffer rums, “adding ice or a splash of water will mellow it out so the alcohol vapors don't overpower the subtle flavors,” says Vida. His rule of thumb: “I'd say 45 percent [ABV] or lower you should drink it neat, but anything above that you may enjoy more with dilution.”

5: That Goes for Cocktails, Too. Rum Old Fashioneds, Anyone?

“A great way to start mixing rum into cocktails is just subbing it in for any simple classic at home,” says Vida. “A dark rum works great as a sub for whiskey in a Manhattan or Old Fashioned . The best go-to at home or at the bar is just a simple fresh Daiquiri —rum, lime and sugar shaken with ice and strained into a glass. Can't beat it.”

Cocktails ab 16

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Enjoying wine taught Jane Lopes, AB’07, to slow down, but as a sommelier, she’s rising fast.

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Alcoholic Beverage Control Board cracks down on distillers’ cocktails

Drink items on the Ursa Major Distilling tasting room libations menu that do not comply with the Alaska Alcohol and Marijuana Control Office's decision regarding the Alcoholic Beverage Dispensary license statute on mixing alcoholic beverages with non-alcoholic ingredients in distillery tasting rooms at the distillery are marked off with tape and replaced with local Legislators' names and phone numbers in the tasting room on the Parks Highway in Ester Friday afternoon, September 15, 2017. Eric Engman/News-Miner

• Eric Engman/News-Miner

Bottles of gin on display in the tasting room at Ursa Major Distilling on the Parks Highway in Ester Friday afternoon, September 15, 2017. Eric Engman/News-Miner

• Eric Engman/News-Miner

A letter drafted by Ursa Major Distilling owner Rob Borland to the Alaska Alcohol and Marijuana Control Office regarding the Alcoholic Beverage Dispensary license statute on mixing alcoholic beverages with non-alcoholic ingredients in distillery tasting rooms on display next to a libations menu with drinks crossed out that do not comply with the regulation in the distillery tasting room along the Parks Highway in Ester Friday afternoon, September 15, 2017.

• Eric Engman/News-Miner

FAIRBANKS — Martinis are extra dry today at Fairbanks’ two distillery tasting rooms, and all cocktails may soon go off the menu based on a new interpretation of the 2014 law that legalized tasting rooms.

On Wednesday while meeting in Nome, Alaska’s Alcoholic Beverage Control Board affirmed a new analysis of tasting room rules. The ruling affects Alaska’s nine distilleries, including four in the Interior. The board’s staff arrived at the new interpretation in August, but had held off on enforcement pending this week’s board meeting.

“Please regard this Advisory Notice as Enforcement’s directive to cease selling or giving as samples drinks that are made by mixing your distilled product with other ingredients that are not produced on the licensed premises,” according to the note that distillers got back in August.

The notice stated that it’s illegal to serve Coke mixed with rum or locally-made vodka with nonlocal vermouth.

The rules change was first reported Friday by the Juneau Empire.

The Interior has four distilleries with tasting rooms: Fairbanks Distilling Company, Arctic Harvest in North Pole, Ursa Major near Ester and Hoarfrost Distilling in the south Fairbanks industrial area.

The Daily News-Miner contacted Hoarfrost and Ursa Major on Friday to ask how the new alcohol board policy will affect them. For now, neither had taken cocktails off the menu, but they’ve taken the half measure of eliminating mixed drinks that contain types of alcohol not manufactured at the business. For example, they’re no longer selling white Russians, which contain Kahlúa or cosmopolitans which contain Cointreau orange liqueur. The owners said they haven’t stopped selling all cocktails because they hadn’t received clarifying language from the alcohol board specifying that all cocktails are illegal.

Owners of Ursa Major and Hoarfrost Distilling both said losing the ability to combine their liquors with nonalcoholic mixers would cripple their tasting room sales and their businesses in general. Between the two businesses, Hoarfrost and Ursa Major’s owners said they’d have to lay off nine part-time employees if they couldn’t serve all cocktails.

Under the 2014 state law that allowed for tasting rooms at distilleries, distilleries have other restrictions that separate them from bars, such as a cap of serving no more than 3 ounces of liquor to each customer, an 8 p.m. closing time and a ban on entertainment including dancing, televisions, pool tables and darts.

The Daily News-Miner’s Friday calls to the board seeking information about the enforcement of new interpretation of the tasting room law weren’t immediately returned.

“Liquor is traditionally in the form of cocktails. In the U.S., only a small fraction is consumed straight or neat,” said Hoarfrost owner Toivo Luick on Friday. “When I invested a considerable amount of money in our distillery, there was a very clear understanding that cocktails were allowed.”

Ursa Major owner Rob Borland said Friday that several distillery and bar owners called into Wednesday’s alcohol board meeting in Nome. Bar owners wanted the board to stop cocktail sales at distilleries because of concerns about competition from tasting rooms. The board and its staff sided with the bar owners, he said.

“It was really weird. They were very defensive towards us. There was a palpable animosity,” he said.

The alcohol board director Erika McConnell explained the new interpretation of the tasting room law in a memo to the board on Wednesday. She said she reviewed the tasting room law with the board’s attorney after a complaint in June about a tasting room that was both serving mixed drinks and providing entertainment. McConnell’s memo doesn’t specify the location of the bar, but the Empire reported that the offending tasting room as in Juneau.

Mixed drinks should not be allowed at distilleries because the 2014 tasting room law specified the distilleries can sell or give samples “of the distillery’s product,” McConnell stated in the memo. She emphasized the use of the words “the distillery’s product.”

“There is nothing in the statutory language itself to suggest that a bloody Mary, a martini or a margarita qualifies as ‘the distillery’s product,’” McConnell’s memo states.

In August, eight Alaska legislators responded to alcohol board with a letter stating that they had cocktails in mind when they drafted the tasting room law in 2014. McConnell said in her memo that this letter in 2017 isn’t relevant, because there’s nothing in the legislature’s record in 2014 to indicate cocktails are allowed.

Contact Outdoors Editor Sam Friedman at 459-7545. Follow him on Twitter: @FDNMoutdoors

Correction: This article has been changed to reflect the following correction.

Saturday's article "Alcoholic Beverage Control Board cracks down on distillers’ cocktails" incorrectly described Fairbanks Distilling Company. The Cushman Street distillery does have a tasting room. The article also omitted the name of another distillery Interior distillery, Arctic Harvest, on Eielson Farm Road near North Pole. Arctic Harvest also has a tasting room.

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Fab cocktails - Ab Fab

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Superb cocktails served by lovely staff. The best 'Porn Stars' I've ever had Not that obvious to find but worth the few extra steps.

13 reviews from our community

What an wonderful find!

We had a few hours in Fira whilst on our cruise and stumbled upon this bar. Arena(Irena)(sirena) was a fantastic hostess and so friendly. We really enjoyed our visit and recommend it highly!

I went with my wife we had been walking a lot and decided to try a side street. Found this place and had a couple of drinks. It is very modern and played nice chilled tunes. The view was lovely. But the staff were so friendly. We left and tried another bar with a cliff top view. Staff did not care about us so we went back to abfab and stayed there. Try it you will love it. If you don't then go to one of the many bars who don't give a dam. Thank you to the lovely young lady who served us you made our day extra special. Oh by the way try the white sangria it's there special recipe.

Very romantic place to be! My family and I had very nice time here!

The place is very close to city center, just five minutes walk, and you can have coffee, snack and cocktails.

This is 'maybe' the most quiet part of the town of Fira, at Santorini!

We have enjoyed very tastefull cokctails, with snacks, just 15 meters from the very crowd full alley of Gyzi Museum.

The staff was very friendly. and very helpfull!

We will definately come back!

• Visited August 2016

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  Cocktails ab 16

  ALTON BROWN PAGES

  Georgia's State Flags,

  Home of Good Eats

  GUESTS: AB's Mother and Father

  When I was a kid, I remember my Dad always walked through the door at precisely six o'clock.

  He would drop his briefcase on the floor and grab my mother.

  F: [dips the mom and kisses her]

  Then he'd march by and pat me on the head or use me as a human hat rack and he would always ask the same old question.

  F: How was school today, sport?

  AB: Well, I got beat up again.

  F: Well, that's just fine.

  Then he made a beeline for the bar so that he could mix up a pitcher of cocktails. The sound of the ice in the pitcher was like this civilized signal announcing to the world, "The workday is over." Of course, the problem these days, of course, is that the workday never really is over. Ever.

  But that doesn't mean that I'm going to allow the art of the home made cocktail to slide into obscurity. "Too late!" you say? Rubbish! If you're willing to master just three simple drinks, you will then be in possession of, oh, I don't know, 80 percent of all the mixology you will ever need. So belly up to the bar because although they may not be food, cocktails are most definitely .

  The History of Cocktails Animation: 1764

  Dateline: 1764. England's King George seeks to make some extra cash by passing The Revenue Act which places heavy taxes on Madeira, America's favorite alcoholic beverage. Crafty colonists fight back by convening in taverns to create a new country as well as mixed up concoctions called cocktails after the French word coquetel, which means "mixed-up concoctions". Within a century, American barmen create hundreds of juleps, toddies, fizzes, sours, and slings including the daiquiri in Cuba, the mint julep in Kentucky—or maybe Maryland—and the martini in either California or New York depending on who you ask.

  California / New York

  The History of Cocktails Animation: 1920

  1920 brings The Volstead Act and Prohibition. Alcohol becomes illegal and drinking becomes more popular than ever. Only now instead of drinking in bars, most Americans drink their cocktails, especially those based on bathtub gin, at home. After a couple of World Wars, vodka invades the party, making many high-octane, low-character drinks available to all.

  Down with Drinks

  Red Scours Vodka

  The History of Cocktails Animation: 1970s

  The cocktail finally hits rock-bottom in the 1970's, when dazed dancers quelched [sic] their disco infernos with sickly sweet umbrella drinks. Thankfully, retro-hipsters of the 90's discover Sinatra and martinis, and a cocktail renaissance begins.

  If you've dropped by your neighborhood bar or tavern, you'll no doubt notice that the boys and girls working behind the bar use a lot of hardware. Happily, I say unto you—most of it—you just don't need. First and foremost, you are going to need glasses. Now there are probably 14 or 15 different types of cocktail glasses, but you only really need four. Two stemmed; two non-stemmed.

  Now it is not unusual to see Cocktail glasses or Martini glasses in sizes up to 12 ounces. I think that is just too gosh darn big. A six-ouncer like this is very civilized and serving a drink that size, I think, makes you a more responsible host. Next thing you are going to need, ice.

  [AB is in the freezer and is chipping away at a big block of ice] The number one rule in Cocktail Town is you can never have too much ice. That's because it functions not only as software but as hardware. Sure, it makes things cold. But it also provides very good agitation when set in motion. Kind of like the little steel ball bearing inside the can of spray paint. Of course, when alcohol hits it, it starts to melt, and the little bit of water that melts off of it helps the other ingredients to meld and flavor. Now, since flavor is a pretty big deal when it comes to ice, I usually like to freeze bottled water or filtered water in ice cube trays and then move that to zip-top bags and keep those in my freezer so they won't get funky-tasting.

  Now, when I'm going to have a really big party, I'll either pick up a bag of ice at the local grocery store, or two, or three, or four. Or I'll just go old-school and chip away at the old 30-pound block, Sharon Stone-style. But remember, you can never have too much. [goes to town on the ice] . Ha, ha, ha, ha, ha, ha.

  Ice blocks used to be harvested from frozen ponds with hand axes and saws.

  Three more pieces of required hardware. Now, proper proportions are crucial to cocktail concoction. But you know, typical measuring spoons are really kind of tough to handle. So barkeeps do their dosing with a jigger/pony combo. Now the jigger side holds an ounce and a half while the pony holds a mere ounce: which, of course, is an eighth of a cup, or two tablespoons, or six teaspoons, or 16 drams, don't you know.

  Combo

  Next on the list, a shaker. You're going to be tempted to buy something that looks like this. After all, it's cute, it's got recipes on the side. But these things have lots of troubles. The lids usually either stick and when you open them, everything flies out all over the place, or they leak. Of course, the built-in strainer is very very small. Real bartenders don't use these. What they do use is called a Boston shaker which is nothing more than a couple of metal cups, generally one that is about 28 ounces, and another that's 16. The good stuff goes in here [points to the larger cup] , you clamp this [smaller cup] on, thusly, hold, and shake your heart out. Then if you're skilled, you can just break the seal and strain the drink out, thusly. A very effective system. And of course, it's a multitasker. You could do salad dressing like that if you wanted to.

  

  Most of us are still going to need an actual strainer, though. You're probably familiar with this one. I played with it when I was a kid. It was in my parent's bar set. And it still appears in just about every bar set that you register for when you get married and that sort of thing. It's called a Hawthorne strainer, and the problem is, is that little things like mint leaves easily catch in this spring. It's not very efficient, so I like what's called a Julep strainer. This is a Julep strainer. It looks like a very very small colander, and it is indeed a multitasker. You could use it for straining really small portions of pasta.

  

  

  That's it. All of the three things that you must have.

  The Bloody Mary is named after England's Queen Mary,

  remembered for her bloody persecution of Protestants.

  GUEST: James Bond

  When mixologists concoct a new cocktail, they often think in terms of bases, modifiers, and accents. The goal is to create a kind of chord [a harmonious chord sounds] . That's right, a harmonious chord. The first note—the root of the chord—is provided by the base. And the base is usually a spirit: bourbon, tequila, vodka, gin, what have you. Sometimes it's a wine. But whatever it is, it's there to provide the base of the chord. We'll say, middle C [tone sounds] .

  Nice. I mean, it's a good tone. But one-note, a chord does not make. For that, we require a second player to sing harmony, and that is usually what is called a modifier or a mixer. Now this is a gigantic category of devices here. We could have a seltzer, fortified wines like vermouth, juices, flavored syrups, colas, you name it. And sometimes a drink is just a two-note chord. [two note chord sounds] And if it is, it's called a highball. For instance, scotch and soda is a highball: two-notes. [two note chord sounds] Rum and coke, two notes. [two note chord sounds]

  Gin and tonic [two note chord sounds] . no, actually, gin and tonic is three notes. [three note chord sounds] It is gin, tonic, and an accent in the form of a little bit of lime juice. Now accents, using accents, is where a bartender can really show his or her stuff. These are generally subtle amounts of very powerful ingredients. Citrus would certainly be a good example, aromatic bitters, complex flavored liqueurs, all provide, well in many cases, the defining characteristic of a drink.

  Now sometimes there are three-note chords, sometimes there are two, sometimes there are more. For instance, here is what a margarita sounds like [a chord sounds] . Uhh, slow gin fizz [another chord sounds] . That's pretty cool. Sidecar [another chord sounds] . Wow, this is fun. But you kind of get the point. The fewer notes, the more complicated the drink, oddly enough. For instance, if you were to take one little olive, an accent, and drop it into a certain proportion of vermouth, which is a mixer, and gin, a base, you would have something called a martini.

  And of course, being a male, born in the 60's, I can't think martini without thinking of him.

  JAMES BOND: Bond. James Bond.

  AB: Well, Mr. Bond, James Bond, what'll you have to drink?

  JB: Vodka martini. Shaken, not stirred.

  Step one when mixing any cocktail that is going to be served straight up—that is, not on the rocks—is to chill this glass. Nothing can suck the life out of a warm cocktail faster than a warm glass. Now you can either keep these stashed in your freezer, or you can just add a little ice and let it sit on the side while you do your mixing.

  Now I know that Mr. Bond there requested vodka, but I really do believe that a real martini is always built upon gin. Now for you vodka lovers out there that say that you don't like gin, consider this: gin is vodka with herbs and juniper added. They're made from the same grains, at least most of the time, and via the same processes. So give the real stuff a try.

  Now, when martini lovers fight, and they do occasionally fight, it's usually about the proportions of the main ingredients, gin and vermouth. One hundred and twenty years ago when this drink was invented—about 120 years ago—it wasn't unusual to see recipes call for two parts of gin and one part of sweet, or Italian vermouth. And that rendered a very very sweet drink. The pendulum headed the other way, eventually. For instance, Winston Churchill was known to refer to the perfect martini as pouring a glass full of cold gin, and looking at a bottle of vermouth. I think that's a wee bit on the dry side. My method is pretty dry, but not anywhere near that dry. And the actual amounts are tied into the method itself. So here's how I like to do it.

  Take the bottom part of your Boston shaker or any large vessel—if you were making a bunch of these, in fact, you would be using a pitcher of some type—and fill that with about a cup of ice. There. Now grab your measuring device, and pour yourself half a pony, that's half an ounce, of vermouth—and I am indeed using a French dry vermouth here—and slosh.

  1/2 Ounce Dry Vermouth

  Now what I'm trying to do here is basically coat the ice cubes with vermouth. No reason to put on the lid. There's not that much in there. There. Grab your strainer, and pour out any of the vermouth you can get out. That's right. Several seconds of vermouth down the drain. Whatever sticks to the ice is all that is going to go into the drink.

  Now for the gin. We will go with 2.5 ounces of gin. We're looking for a total drink volume of about three ounces here, so that is a pony, which I have here. You don't have to fill it to the absolute top. There you go. And we will also add to that, one jigger, which of course, is 1.5 ounces. There we go. Perfect.

  Now I know that Mr. Bond asked for his drink to be shaken. But you know, when it comes to clear ingredients that are going to be served straight up and that mix easily, I'd rather stir. If there was foggy or murky ingredients, I'd probably give them a shake. Or if there were ingredients that were hard to mix together, I would definitely shake them. But there's another reason I want to stir instead of shaking here. Shaking chills a drink far, far colder than stirring, and gin is an aromatic and it really starts to lose some of its aromatic qualities once it drops below 30. So I think that this is definitely the way to go.

  Now, we will dump our ice [that was in the martini glass to cool it] . And before we pour this stuff [the gin] into this thing [the now empty glass] , we will place our olive. That way, the martini actually gets to blend a little bit with the brine, and that's an important step. So we will add our strainer, and [pours] . There we go. It should be about three ounces. We don't want it to be all the way to the top, or it'll be too gosh darn hard to drink. There we go. I'd say that looks pretty good. Let's see what Mr. Bond thinks.

  A martini containing equal portions of both sweet

  and dry vermouth is referred to as "perfect".

  AB: Mr. Bond, enjoy your martini, sir.

  Now if we had substituted a black olive for the green olive, we'd have a Buckeye. If we had used cocktail onions, we'd have a Gibson. A shot of scotch and that would turn that into a Smoky Martini, and a few drops of the brine from the olive jar would give us a Dirty Martini. I occasionally like to sneak in a few flakes of smoked sea salt. That kind of gives me a kind of Dirty Smoky Martini.

  JB: Perfect. What's your secret?

  JB: You must be joking.

  AB: I never joke about my work, 007. [pushes an "Eject button and 007 goes flying from his stool]

  Well, a heroic departure. Speaking of heroes, I'm reminded of Frederick Henry, Hemmingway's hero in A Farewell to Arms, who says of drinking martinis, "I had never tasted anything so cool and clean. They made me feel civilized." I like that. Of course, thinking of Hemmingway makes me think of Cuba and thinking of Cuba makes me think of rum.

  When Christopher Columbus brought sugar cane to Hispaniola on his second trip to the New World in 1493, the grass did very well indeed. Soon, sugar refineries were popping up everywhere. Now since these operations were relatively inefficient, there was plenty of molasses left over containing lots of sugar . fermentable sugar. It didn't take long for someone to figure out that by inviting the right kind of yeast to the party, a strong liquor could be produced from these molasses which locals called Kilda.

  THE RIGHT KIND OF YEAST

  GUEST: Deb Duchon, Nutritional Anthropologist

  And so sugar cane begat rum, and rum begat the infamous Slave Triangle.

  AB: Okay, Africa to West Indies, West Indies to Boston. That's still a triangle.

  DD: But most of the African slaves were forced to work on plantations in the South. So why would they be making rum in New England to buy slaves?

  AB: Okay, so maybe it was the slave polygon, or parallelogram. I don't know, it was nasty business. Anthropology lady, what are you drinking?

  DD: I'll have a daiquiri, a real daiquiri. And don't bring me one of those neon sissified slushies either.

  AB: One of Hemmingway's favorites coming right up.

  1.5 ounces of liquor contains about the same amount of

  alcohol as 6 ounces of wine or 12 ounces of beer.

  The heart of the daiquiri lies in lime juice. [holds up bottled lime juice, alarm sounds] Yes, that is correct. This is bad. Pre-packaged, bottled, frozen, concentrated lime juice will make your daiquiri taste like, I don't know, marinade or salad dressing. You must use fresh limes. Now I realize that squeezing a lime every time you want to make a drink is a little bit of a pain. So at the beginning of your evening, squeeze a couple, and strain them into a squeeze bottle for easy distribution. Now we just need one ounce of this—that's a pony—and just squeeze that right in. There.

  Now last step is, we need some sugar, a teaspoon of sugar. [holds up regular granulated sugar, alarm sounds] Yes, this is also a very bad thing. Anybody that's ever tried to sweeten a glass of iced tea knows that sugar is not going to dissolve thoroughly in cold liquid. So you are going to use one half ounce, that's half a pony, of syrup. And it's called simple for a lot of reasons, especially because it's really simple to make.

  Simply combine two cups of sugar with a cup of water, and bring them to a boil over high heat, stirring often. Now when it reaches a boil, turn down the heat to a simmer and let it cook for three to five minutes. Now this process will literally break apart some of the sucrose molecules into their components, fructose and glucose. This is called an invert sugar. It will resist crystallization and is actually sweeter than the original sugar.

  The syrup goes into our mixture and it is time to shake. Yes, I do shake a daiquiri because it involves ingredients that are both cloudy and viscous. Now, when shaking, don't do this: [makes exaggerated up-and-down motions with the Boston shaker] . Number one, it makes you look like a jerk. Number two, it doesn't provide enough contact between the rocks and the liquid. Shake sideways, like Dick Powell did in "The Thin Man". There, you look very cool doing that.

  After a few shakes, kind of give it a squeeze to break the vacuum, and strain thusly. Oh, I have to get rid of that, of course [dumps the ice out of the cocktail glass] . Because this time instead of using an actual strainer, I'll just use the miracle of the Boston shaker itself. [lets the drink pour out between the two halves of the shaker] Ahh, perfect. Nice and frothy, and a little smoky, and cloudy, and perfect.

  AB: Your daiquiri, madam.

  Strange but true: "rum" comes from rumbullion meaning "good soup".

  GUEST: Colonel Bob Boatwright

  [The Colonel (AB) narrates the rest of the show] You know, some of the oldest cocktails there is was born at the hands of apothecaries who used to grind up herbs and spices and roots and what-not as medicine. And they'd add a little bit of sweet liquor to, you know, make the medicine go down a little easier. Well, I don't know if mint juleps was born that way. But I do know they are good for what ails you, if what ails you happens to be the hot old sun and a three-piece suit in the middle of summertime. Come on in the house and we'll make us up some.

  Alright. Here we go. Gracious, but it is hot out there. Now I got to tell you, when southern gentlemen come to fisticuffs about making mint juleps—and it is known to happen—they're not arguing about what goes in one. Oh, everybody knows that. What they're arguing about is how you go about putting one together. Now this is how I do it. And if you don't like it, you can write your Congressman or something. I know I just don't care a little bit.

  Anyway, here we go. You're going to need a vessel. This is my julep cup from college. It's pretty, but we're not going to use that today. We want you folks to be able to see. So we're going to use a plain old Old-Fashioned glass. And what we're going to start with a little bit of agricultural product. We've got 10, not 9 or 11, but 10 just beautiful little mint leaves. They're going to go right in there, like that. Now we're going to add a little sugar on top of that. Now I'm going to add one teaspoon plus a half a teaspoon of fine sugar. That's right, fine.

  1 1/2 tsp. Superfine Sugar

  Buy fine [sugar] ? No. You don't buy it, you make it. You just put some regular old sugar in your blender and hit the "Go" button. And in a couple of seconds, you've got fine sugar. Buy . Lordy. I don't know.

  Here we go. Now we do need to do some muddling. Muddling, that's . I got my muddler right here. This here is a muddler, and it looks like, if you was to have like a junior pygmy baseball team, this is what they'd for a bat. [swings the muddler like a baseball bat] Batter up! But actually, it's a very powerful culinary multitasker and this is how you use it. You just start grinding that sugar right into them leaves. Now what we're doing is we're using the abrasive power of this sugar to just cut that mint to ribbons and release its minty goodness, so that we can, you know, imbibe of it later. Anyway, remember this: lackluster muddling leads to lackluster juleps. Don't let that happen to you, do you hear me? I know you do. I know you do. Alright, now this looks good.

  Now when the view in the bottom of your glass looks like that [shows a thick pesto-looking paste] , you know that you're done muddling. Now we're going to loosen that up with just a little shot from the old seltzer siphon. This ain't nothing but branch water, all bubbled up with one of these fancy CO₂ things. It's a lot tastier than club soda. And besides, with club soda, you can't do anything like that! [sprays the camera with seltzer] Ha ha ha! I'm sorry, it just went off. Here, let me get that off for you. It'll just take a minute. I'm sure sorry about that. There, good as new. I'll be sure to keep the safety on that thing next time.

  Crushed Ice to Fill 3/4 Of

  Now we're going to top that off with another bit of squirtin' from our seltzer bottle. We'll give it just a couple of stirs. There you go. And there we got ourselves a fine mint julep. Just a little bit of garnish, you know. Or not. Don't much matter.

  Anyway, I'm going to go back out on the porch and enjoy my beverage. We'll see you next time on, uh, what is it? "Good Eats". That's it. That's a funny name, I swear.

  Transcribed by Michael Roberts

  Proofread by Michael Menninger

  "Can I tell you what's messed up about James Bond? Shaken not stirred will get you cold water with a dash of gin and dry vermouth, the reason you stir it with a special spoon is so not to chip the ice. James is ordering a weak martini and being snooty about it."