Masters of Beverage
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The Proper Cocktail
Beer and Wine Cocktails
Cream based cocktails are truely reserved as dessert style cocktails. Cream is an appetite killer and a palite closer. However, these cocktails are not only rich in texture and taste but also very delicious.
Mimosa
The Mimosa is believed to have been invented at the Hôtel Ritz Paris by Frank Meier, in 1925. It is believed to be named after the common name for the yellow flowers of Acacia dealbata, in Europe.
A Mimosa is a cocktail composed of one part champagne (or other sparkling wine) and one part chilled citrus fruit juice, usually orange juice unless otherwise specified (e.g. a grapefruit juice mimosa). It is traditionally served in a tall champagne flute with a morning brunch or to guests at weddings.
Bartending
Mimosa Recipe
Hurricane glass, filled with ice
1 ½ ounce of Brandy
½ ounce Triple Sec
Fill with Sweet and Sour
Sugared Rim and Lime garnished
Mixology
Mimosa Recipe
Hurricane glass, filled with ice
1 ½ ounce of Brandy
½ ounce Triple Sec
Fill with Sweet and Sour
Sugared Rim and Lime garnished
Bartender Beer and Wine Recipe
Adonis
2 ounces dry sherry
1 ounce sweet vermouth
1 dash of Orange Bitters
Shake Strain
Martini galss
Black Velvet
Champagne glass
Fill half with Stout
And half with Champagne
Garnish with a raspberry
Champagne Cocktail
Champagne glass
1 cube of sugar
3 dashes of bitters
Fill with champagne
Lemon twist garnish
Green Devil
Beer glass
Coat glass 1/2 teaspoon of absinthe
1 ounce Gin
Fill with Duvel (11.2 ounce)
Kir
Large wine glass
½ ounce of Chambord
Fill with white wine
Kir Royale
Champagne flute
½ ounce of Chambord
Filled with Champagne
Lemon Twist
Rose
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