Shaker maker taker!

mardi 30 novembre 2010

http://www.youtube.com/watch?v=aZD9nt_wsY0
colour ranges from colourless for
the Blanco, through to natural gold for the rich;
agave; slight wood in the Reposado,with more in the Anjeo.taste
gloriously smooth; slow start with slight spice, but strong in the
finish.History and General
Information 1922, Senor Jose Maria was hard
working farmer from Jalisco. He admired the majestic blue agave plants
and the deer as they wandered through them in the moonlight, dreaming
that one day his agave plants would be used to make the finest
tequila. while his family slept, Senor Jose Maria spent his nights
secretly developing the cazadores formula. Up until then, pulque was
the most common drink made from agave consumed at local cantinas. It
tasted as strange as it sounds. Senor Jose Maria was confident he could
change this perception of agave by making a high-quality distilled
liquor. after years of refining his recipe, Senor Jose Maria finally
perfected the original Cazadores tequila. He kept the recipe in a
small, wooden box hidden within the adobe walls of his farm.
it wasnt until years later that the dream became reality. Future generations
began to appreciate Senor Jose Mariaâs pride in his family values and
traditions, and worked hard to preserve the land. His ethics
exemplified perseverance, which came to life when the reputation of
Tequila Cazadores became more and more widespread. He didn't rest until
every last agave leaf was wished goodnight or so legend has
it. Cazadores was eventually served at family gatherings and important
occasions, and guests couldn't get enough of it. Soon, even non-family
members began showing up. In 1973, the taste of tequila Cazadores was
so widely enjoyed that a new distillery was opened to meet the growing
demand for its unique flavour. Cazadores Tequila has established itself
as one of Mexicos most respected tequila distilleries, and the fifth
highest selling tequila brand in the world. Cazadores is Spanish for
hunters. A name that symbolises Senor Jose Marias constant pursuit to
create the world’s finest premium tequila. And a deer was placed on the
label, not because the antlers looked snazzy, but because Senor Jose
Maria loved watching the deer run majestically through the agave fields. To
him they stood for boldness, perseverance, and
pride.
Production Method
Cazadores Reposado ia rested for
over two months in new, small, American white oak casks. Most other
Tequilas are aged in old, used Bourbon barrels. >Aging in new casks
gives a rich aroma and flavourthe authentic, smooth flavour of
Cazadores Anejo comes from aging in new, >small, American white oak
casks for at least 12 months 100% Blue agave - Created from Blue
Tequilana Weber Agave plants grown in the Highlands of Mexico. Each
plant is looked after for 8 to 12 years in order to produce the
sweetest agave. The cogollos are removed to prevent
bitterness. Handcrafted using a coa, which is
a razor sharp harvesting tool, harvesters cut the agave by hand and
remove their hearts. The hearts then go through a rigorous five-step
process. First they are sliced, then steamed for 10 to 12 hours. Next they are heated, grinded, and diffused. Finally the hearts end up in the hands
of the master blender for one last inspection. Fermented to symphonie 40 Mozart the robust,
full-flavoured tequila is the result of an all natural, seven-day
fermentation process. Ta create the best possible environment for this
fermentation to take place, the relaxing sounds of Mozart are played. Cazadores is slowly fermented to Symphony . over the next 24
hours, it is double-distilled and overseen by artisans. This is
very important as it ensures the most refined product possible is
created. The master distiller then creates Cazadores tequilas unique
soft character by isolating floral and light spice notes and combines them with
the soft distinct flavours of citrus and vanilla. Once purified, all thats
left is a tequila perfectly balanced in aroma and
flavour. Aged in white oak casks a special
variety of American white oak is used to construct the small casks in
which Cazadores tequila is aged. This unique wood helps give the
tequila its distinctive body, rich bouquet, amber colour, and smooth flavour. Even though the casks are good for seven years, Cazadores only
uses them for four to ensure consistent
quality

lundi 15 novembre 2010

After seeing the hospital where my future baby will be born a good training session of flair was in order and I managed to break two bacardi bottles! I wil now continue with the questions on the MOF.
What is the name of the cacaoyer which represents nearly 80% of the worlds prodution?
What colour tea has the most theanine.
What country does Keemun tea come from.
Is the mark GFOP the best tea.
Who partisipated in the foundation of the ABF.
What is the decoration for the Old Fashioned.
Was the Tom Collins created by John Collins.
Who invented the Blue Blazer.
What cocktail did Rudolph Slovick create.
What cocktail did Joe Sheridan create.
Was the Pick me up created at Harry's Bar.
Since 1951 what nation has repesented the IBA the most.
Name two cocktail which have the same propotion of eau de vie and liqueur.
So there yo have the questions from the MOF qualification round this took place at 8:oo am in a hotel school south of Paris Guynancourt we had 2 hours to do the questionaire then a tasting and clasification of 3 coffees kena aa moka & columbian then aroma testing with 5 perfumes and one alcohol then break for somthing to eat then a roleplay welcoming 3 guests into our imaginary 5 star hotel, then finaly the recration of a classic cocktail drawn from a hat.
The juges were great and standard was high fingers crossed for the results.
I have the french flair championships final coming up on the 21st of november.
after that I will be going to London to have a drink. TNT t cocktail.

dimanche 14 novembre 2010


A good bit of training done for flair and I now know that don fucundo bacardi was born in 1814 and died in 1886 the year after jerry thomas but that aside i will continue to translate the rest of the MOF questions while smoking a cigar from nicuagra and drinking a double daiquiri on the rocks with a madera flot in half a lime shell turned in on its self .
What year was the first distillery founded & under what name.
What year was the excise act.
Bourbon pays hommage to which french king.
Name the tool used for cuting the pina.
What is the traditional bottle from Alsace called.
The intense burning of casks in french is disribed as?
What was the date of the first text on distilation in calvados.
How old is a calvados reserve.
What type of apple field is more economicale.
Since what year can we legaly use a alambic charentais for Armagnac.
The INAO was created in what year.
What is the proportion of cognac in the cuvée Louis Alexander.
In which french village first recived a deliery of coffee.
How heavy is a full canvas green coffee sack.
The selective harvest of coffee by hand is called what?
Decafine has a legal level of cafine what is it?
Ok thats all I will give you now I will post more at a later date! after a great Tarte e flet for dinner tonight followed by pancakes I'm ready for RAR
TNT t cocktail
The first MOF for bartenders in france has started it has very high standards including hard questions on wine coffee and water here are the questions.
How many champagne villages are there?
Name the five departments of champagne?
Name the oldest champagne house and date?
Which person rend hommage the Grand Siecle?
What year did the Crus start in champagne?
What is the name of a collectioner of beer bottle labels?
What type of fermentation is there for a gueuze?
What is substance yellow found in the cone of the hops.
What centuary reveloutionised the consommation of beer.
Name two wines used in the making of Noilly Prat.
Is the pineau des charentes a mistelle.
Name three AOC Pommeau.
What is the name of the flat boat used for transporting Port.
Sherry Manzanilla comes from what village.
How are the sections of the vineyards classed in the Haut Douro? A/E, A/D or A/F.
What is the authorized maximum of thyone in absinthe by the CEE.
What do Garibaldi & Campari have in common.
What is the VDN the most septentrionale.
Name a french wine which is like Sherry.
the AOC Entre deux mers is situated where? la garonne et la dordogne, la dordogne et la gironde or la gironde et la garonne.
How much sugar is in a citrus fruit syrup.
Are mineral waters always the same in dietary minerals.
What is the only spice which has an AOC.
The Scoville scale is used to measure what?
In what region of Cuba can you findthe Pinardel del Rio.
The sugar cane after crushing in its dry state is called what.
What town does Don Facundo Bacardi come from?
What commun does Plymouth gin come from.
James Borough has links with whitch gin.
Which Russian vodka has a picture of a hotel in Moscow on the label.
The river Robbie Dhu has links with which whisky.
Aberdeen & Edimbourg are found in which regions.
There are more questions to come but ! I am going out side to train for the frech flair bartending championships which is in 7 days TNT

lundi 1 mars 2010

Mojito Sunshine

Planet Mojito
4cl d’eau
4cl de sucre de cane liquide
4cl de citron vert
2cl de sirop de menthe
Infuse with fresh mint for 10min strain into plastic ball shaped ice moled and put in frezer.
Put the ball in martini glass fill with 4cl Bacardi Superieur and perrier, tern the ball with spoon to chill and flavour the cocktail with the sorbet.
Serve with glow staw and a light coster.

The Sun of Mojito

4cl Bacardi reserva
4 scoops of mellon Cantalope
1 of Bacardi butter(unsalted butter lots of suger mixed hard with spoon and hand till arm gets sore,add some runny honey and a little bit of bacardi. )
1cl de sirop d’ orgeat
4cl lime
Blend with crushed ice and poor into cored Mellon with brused mint finish with perrier serve with staws.

mercredi 24 février 2010

Margarita History

History
There are many stories about who invented the margarita and why. The following are perhaps the most commonly repeated tales of the creator of the margarita cocktail:
Sammy Cruz, 1948
According to the promotional flyer for the legendary Balinese Room in Galveston, Texas, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee in 1948.
The Balinese Room was opened in 1941 and was Texas's finest nightclub with A/C, casino gambling, superb food and drinks, and stellar entertainment until the Texas Rangers finally shut it down in 1957.
Barman "Willie" from Mexico City, 1934 in the employ of the Melguizo Family
Marguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her.
Los Dos Republicas @ americantourassociation.com
Danny Negrete, 1936 Ratios: 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).
According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David's marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law.
It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice. [1]
Enrique Bastate Gutierrez, early 1940s
Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino.
Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.
Francisco "Pancho" Morales, 4th of July, 1942
A bartender, Pancho Morales invented the margarita on July 4, 1942, at a Ciudad Juárez bar named Tommy's Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a big hit. [2]
Margaret Sames, December 1948 Ratios: 2:1:1 = 4:2:2 (50% tequila, 25% Triple Sec, 25% fresh lime juice). Sames, who created the drink at her Acapulco bar, gave the reason of being "close with a lot of famous hotel and restaurant people" in introducing the margarita. [3]
Sames used one part Cointreau, two parts tequila and one part lime juice for her margarita. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt.
Sames moved to El Paso, TX in 1958 where she was well known for her lavish parties. In 1982 she appeared on NBC's Today show demonstrating the proper way to make a margarita.