TERMINOLOGY

SIZES OF DIFFERENT MEASURES

1. DASH - 3-4 drops
2. TSP - teaspoon 10ml/15gm
3. TBSP - tablespoon 20ml/25gm
4. OZ - 30 ml
5. JIGGER - 45 ml
6. LARGER - 60 ml
7. PATIYALA - 120 ml
8. PINT - Half of the bottle [330 ml]

MELON SHOOTER COCKTAIL

Ingredients

30 ml Brandy

15 ml watermelon juice

15 ml ginger juice

10 ml lemon juice

1 tsp honey

60 ml hot water

lemon slice for garnish

METHOD

• Mix all ingredients together in a highball glass. and gulp it within 10 minutes.

BARTENDER PANDIT

MARZIPAN

Marzipan is a confection consisting primarily of sugar and almond meal.

Some marzipan is flavored with rosewater. Persipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels.

Many confectionery products sold as marzipan are made from less expensive materials, such as soy paste and almond essence.

• German marzipan is made by grinding whole almonds with sugar and partially drying the paste, and French marzipan is made by combining ground almonds with sugar syrup.
• Spanish marzipan is made without bitter almonds.

Basic Marzipan is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines.

Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations.

If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.

Ingredients:

• 2 cups granulated sugar
• 1/8 tsp cream of tartar
• 4 cups ground almonds (or almond meal)
• 2 egg whites
• Powdered sugar for dusting

Preparation:

1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet.

Fill your sink or a large bowl with cold water.

2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.

3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

5. Place the bottom of the saucepan in the cold water you’ve prepared,

stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat,

stir for 2 minutes more until the mixture is thick.

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until

it cools down enough to touch.

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap.

BRANDY

Brandy is a spirit distilled from fruit juice or the pulp and skin prom and kind of fruit.

COMPOSITION :- 35 % TO 42 % VOLUME by VOLUME.

SERVICE :- It is generally served in tulip glass or class sniffer.

BRAND NAMES:- INDIAN INTERNATIONAL

HONEY BEE APPLE JACK

MANSION HOUSE CAPE SMOKE

OLD ADMIRAL AQUARELENTE

MARSHALL BRANDY DE JEREZ

Mc DOWELL'S BRANDY DE PEREDE

COCKTAIL:- SIDECAR COCKTAIL

ALEXENDRA

CHERRY BLOSSOM

BOMBAY COCKTAIL

BRANDY FIZZ

BOMBAY COCKTAIL

INGREDIENTS

1/2 oz dry vermouth

1/2 oz sweet vermouth

1 oz brandy

1/2 tsp triple sec

1/4 tsp anis liqueur

METHOD

• Stir all ingredients with ice, strain into a cocktail glass, and serve..

BRANDY FIZZ

INGREDIENTS

2 1/2 oz brandy

1 oz lemon juice

1 tsp superfine sugar

4 oz club soda

orange/lemon slice for garnish

METHOD

• In a shaker half-filled with ice cubes, combine the brandy, lemon juice, and sugar.
• Shake well. Strain into a highball glass almost filled with ice cubes.
• Add the club soda. Stir well.

CHERRY BLOSSOM COCKTAIL

INGREDIENT

• 1 1/2 oz brandy
• 1/2 oz cherry brandy
• 1 1/2 tsp triple sec
• 1 1/2 tsp grenadine syrup
• 2 tsp lemon juice
• 1 cherry

PREPRATION

1. Moisten rim of a cocktail glass with cherry brandy and rub rim in powdered sugar.
2. Shake all ingredients (except cherry) with ice and strain into the sugar-rimmed glass.
   
3. Top with the cherry and serve.