Friday, September 16, 2005

Term: Spirit or Liquor

Gino Nardone
Director- Atlanta ABC Bartending Schools
2359 Windy Hill Road #309
Marietta, GA 30067

1. When used in advertising in the hospitality industry, the phrase 'Beef and Spirits' is used when wanting to indicate an establishment has a full liquor bar.
2. Liquor: A liquid substance that is distilled rather than a fermented alcoholic bevarage. (not to be confused with a liqueur)

Champagne Trivia

Jodi Brust
Instructor- San Francisco ABC Bartending Schools
15694 East 14th Street
San Leandro, CA 94578

Note: Manufacturers of champagne can only be labeled champagne if the wine is produced in the Champagne region of France.

Cordials and Liqueurs

Fernando Barone
Director- NYC ABC Bartending Schools
500 Eighth Avenue #801
Manhattan, NY 10016

These terms are interchangeable: cordials and liqueurs are products obtained by mixing fruits, flowers, plants or pure juices. Liqueurs and cordials are sometimes classified according to their basic ingredients; plants, fruits and cremes. In the herb, seed and plant liqueurs there is usually no single dominant flavor that will be distinguishable more so that others. The cremes are so called because of their consistency and usual have a primary flavor. Example: creme de menthe

Wine Trivia

Sharon White
Director- ABC Bartending Schools
211366 Amalgam Way, Suite DRancho Cordova, California 95670

Q. How do you make a white wine from a red grape?
A. Remove the grape skin.

Thursday, September 15, 2005

Benedictine Trivia

Benny Bozeman
Director- Columbus ABC Bartending School
1505 Bethel Road
Columbus, OH 43214

The inscription found on every bottle of Benedictine (D.O.M) stands for 'Deo Optimo Maximi' meaning 'To God, most God, most great.' The discovery of Benedictine is credited to one of the Benedicitne monks in 1510. The still-secret formula of Benedictine is known only by three persons in the world. Including some plants and herbs, some twenty-seven altogether have been carefully guarded and handed down through generations as the recipe for Benedictine.

Cognac Trivia

Brian Meola
Director - WPB ABC Bartending Schools
1711 Worthington Road
West Palm Beach, FL 33409

To be labeled a Cognac the distiller must be located in the seven areas which were circumscribed onto law in 1909 by the French government as the only areas where bradny designated as Cognac could be made. Remember : 'All Cognacs are brandies but not all brandies are Cognacs'

Dom Perignon Trivia

Kelly Curtis
Director- Chicago ABC Bartending Schools
1034 West Belmont
Chicago, IL 60657

One of the world's greatest champagnes was named after a blind Benedictine monk, Dom Perignon (1639-1715), who invented this sparkling wine and was himself a wine expert who added a short lived second fermentation to his wine. Dom Perignon sought to induce the second, accidental fermentation of the wine of champagne at a given time, regulate it and keep the effervescence in the wine having understood that the pressure was due to the carbon dioxide, he decided to use bottles made of thicker glass and better corks, secured with a wire to protect his special champagne.

Cacao Trivia

Cacao Trivia

Greg Abate
Director- Las Vegas ABC Bartending Schools
557 East Sahara Avenue
Las Vegas, NV 89104

What is the difference between white crème de cacao and dark crème de cacao? or the difference between white crème de menthe and dark crème de menthe?

A) Food coloring! Most spirits have food coloring added to them for looks only. There is no difference in taste.