Guia

Technical English for Culinary Arts Second Quart Classroom _____ 1 2 3 4 5 6 7 8 9 10 11 12 Bartending “ “ “ “ Test (50%) French Cuisine “ “ “ “ Final Test (50%)

Angel’s Kiss
1/6 maraschino liqueur 1/6 Parfait Amour 1/6 yellow chartreuse 1/6 benedictine 1/6 cognac 1/6 thick cream Pour carefully into chilled Pousse-Café glass in order given, so ingredients do not mix. Dust with groundginger or cloves.

Alsace-Lorraine
½ kirschwasser ½ anisette Pour into chilled liqueur glass and serve with ice-water chaser.

Acacia Cocktail
1 oz. gin ½ oz. benedictine 2 dashes kirschwasser Shake with cracked ice; strain into chilled cocktail glass.

Bunny Hug Cocktail
½ oz. gin ½ oz. whisky ½ oz. absinthe Shake with cracked ice; strain into chilled cocktail glass.

La FloridaDaiquiri
2 oz. bacardi 1 tsp. sugar Juice ½ lemon Shake with cracked ice and strain into chilled cocktail glass.

Modern Maid Cocktail
1 ½ oz. scotch 2 dashes lemon juice 2 dashes Jamaican rum 1 dash Pernod 1 dash orange bitters Stir with cracked ice; strain into chilled cocktail glass.

Maple Leaf Cocktail
1 oz. bourbon 1 tsp. maple syrup Juice ½ lemon Shake with cracked ice; strain intochilled cocktail glass.

Gluh Wein
2 lumps sugar 1 clove 1 piece cinnamon 1 piece orange peel 1 piece lemon peel ½ pt. claret Heat in saucepan but do not boil. Strain into heated tumbler.

St. Cecelia’s Society Punch
(serves 50 people) 3 cups bar sugar 1 fresh ripe pineapple 6 lemons 1 qt. green tea 1 bottle cognac 1 pt. Jamaica rum 1 bottle peach brandy 4 qts. champagne 2 qts. sparkling waterSt. Cecelia’s Society Punch
Peel, core, and dice pineapple; slice lemons very thin; place in bowl and add sugar and brandy; let stand overnight. Several hours before serving add tea, rum, and peach brandy and pour over block of ice in punch bowl. Just before serving pour in chilled champagne and chilled sparkling water. Stir gently and serve in champagne goblets or punch cups.

ToledoPunch
(For about 150 people) 2 ½ lbs. cube sugar 1 bunch mint 6 bottles sparkling water 4 oranges, sliced Juice 4 lemons 1 fresh ripe pineapple 1 qt. cognac 1 box strawberries 1 lb. grapes, stemmed and washed

Toledo Punch
Dissolve sugar in sparkling water in large crock; add lemon juice, cognac, mint, sliced oranges, and pineapple which has been peeled, cored, and diced. Slice strawberries andhalve grapes and add to mixture. Let stand overnight or 6 to 8 hours in cold place. Refrigerate if possible. When ready to serve, pour over cake of ice in large punch bowl and add the following which have been thoroughly chilled: 6 bottles champagne 1 bottle brandy 1 ½ gals. Ice water 2 bottles French claret 4 bottles Rhine wine

Mix and serve in punch cups or stemmed goblets. Extra fruit may beadded for garnish.

Royal Rickey
2 oz. gin ½ lime 1 oz. Italian vermouth ½ tsp. Raspberry syrup Crush lime in Rickey glass with raspberry syrup. Shake gin and vermouth with cracked ice and strain into Rickey glass; add lump of ice and fill with ginger ale.

Champagne Cup
2 oz. brandy 2 tbs. powdered sugar 1 oz. orange curaçao ½ oz. maraschino liqueur ½ oz. Grand Marnier 1 qt. champagneMix powdered sugar with liqueurs thoroughly in pitcher; half fill with cracked ice; dress with slices of pineapple and orange, cherries or berries in season, and a strip of cucumber peel; add chilled champagne last and garnish with fresh mint. Serve in champagne glasses.

Barbados Red Rum Swizzle
½ lime 2 oz. Barbados rum 1 dash Angostura bitters ½ tsp. sugar Squeeze lime and drop into 10-oz.glass; fill glass with shaved ice; add rest of ingredients and swizzle.

Calvados Sour
2 oz. calvados or applejack ½ tsp. sugar 1 tsp. fresh lemon juice Shake with fine ice; strain into chilled Sour glass and decorate with half slice of orange and a cherry.

Mojito Criollo
1 lemon 6 sprigs mint 1 tsp. bar sugar 2 oz. Bacardi Cut lemon; squeeze halves and drop into 8-oz. glass; add sugar...