How to sample dozens of wines at a wine tasting? Tsaifucius
歐洲：
查詢品酒之旅行程費用，或提前致電品嚐或參觀。
預期會有報名費或收費。 平均價格為 10 至 25 美元。
穿著深色，穿平底鞋或低跟鞋，沒有香味
手機的品酒筆記本
把你想品嚐的酒列個清單，預先做了解或調查
吃點東西，準備水喝，如果需要的話，可自帶酒杯，事先沖洗你的杯子，最好用一點酒來沖洗
啜飲、啜飲和吐出。
喝完馬上做筆記。
和另一種酒前漱口，或用礦泉水刷牙
與釀酒師交談
盡情享受，以口為尊。
Check Wine tasting Tours & Trips or Call ahead for a tasting or a tour.
Expect a fee. The average is $10 to $25.
Dress in dark colors, wearing flats or low heels, no fragrance
A tasting notebook, of smartphone
Make a list of the wines you want to taste., better make a survey
Eat something and prepare water to drink and to rinse your glass if needs be, better use a splash of wine to rinse
Sip, swill, and spit.
Take notes.
Gargle or brush your teeth with minral water right after
Talk to the winemakers
Enjoy yourself. Tastes differ.
Harpoon Beer Hall in Boston
Aperitif wine always stimulate our appetite， Sparkling wine and champagne being a good choice. Digestif wine should help us to settle down. After-dinner wine is to round off a meal and make you relax. If you still have room for dessert, select wine with higher acidity.
如何品紅酒
第一。高腳杯，手不可碰酒杯身，以防溫度影響酒。
倒酒，觀察酒的顏色（color），是否中間暗於杯緣。（the center darker than the rim)
第二。聞其香（aroma）。搖擺它（swirl around）。將酒杯接近鼻子，盡量覆蓋酒杯。Oxygen will melt the smell. 聞出它的隱藏味道，（花香，藥草，水果，蘑菇，香料）
第三。品嚐它（taste）。在口中慢慢攪動，將部分的酒放到嘴唇邊，吸入一些空氣（inhale a bit of air) explode the flavor and taste, 觀察五味（甜，酸，苦，鹹，鮮味）（sweet, sour, bitter, salty, umami), 用鼻後嗅覺（retronasal olfaction)去感覺（inside our mouse and up to nose, and then pick up by our brain)。
第五。閉目冥思（think and meditate)。想像不同酒品的出處，貴族的生活。浪漫的情懷，與友人，家人共同的歡樂。
First. Goblet, hand can not touch the body of the wine glass, to prevent the temperature from affecting the wine.
Pour the wine and observe the color of the wine, whether the middle is darker than the rim of the glass. (the center darker than the rim)
second. Smell its aroma. Swirl it around. Hold the glass close to the nose, covering the glass as much as possible. Oxygen will melt the smell. Smell its hidden flavors, (flowers, herbs, fruits, mushrooms, spices)
third. taste it. Stir slowly in the mouth, put part of the wine to the lips, inhale a bit of air (inhale a bit of air) explode the flavor and taste, observe the five flavors (sweet, sour, bitter, salty, umami) (sweet, sour, bitter, salty, umami), inside our mouse and up to nose, and then pick up by our brain.Sweetness: Generally sweet, semi-sweet and dry. Feel the Residual Sugar (RS)
Acidity: The degree of acidity determines the degree of moisturization溫潤. The acid-base value (pH value) is acidic, about 2.5 ~ 4.5pH (neutral pH value is 7)
Tannin: Taste different levels of tannin. Red wine is usually high in tannins.
Body: Thickness of wine, origin, cold and tropical wine.
Alcohol: Alcohol from 5.5% to 20%, but mostly from 11-13%
fourth. Swallow slowly and feel the sweetness and finish in your throat. Just drink a little of the pure wine and enjoy the feeling of being slightly drunk. Welcome to the next bottle of joy.
fifth. Think and meditate with your eyes closed. Imagine the provenance of different wines, the life of aristocrats. Romantic feelings, joy with friends and family.
TIME T O DRINK
1. Wait up to the host to drink your wine.
2. Better watch out for the red wine marks left on your lips.
1. 羅曼尼·康帝(Romanee Conti) Dejon轉Taxi：法國最古老的葡萄酒園之一，天下第一酒莊，2.柏圖斯酒莊Petrus3. 里鵬葡萄酒Limoges：法國波爾多thicker skin, more tanin4. 勒樺紅酒：勃艮第產區的第一(thin skin)light in color5. 拉菲莊園(Chateau Lafite Rothschild)：法國「五大名莊之一」6. 歐頌紅酒：法國「八大名莊之一」波爾多7. 拉圖酒莊（Chateau Latour）：法國國寶級酒莊8. 花莊葡萄酒9. 奧比昂酒莊 10. 木桐·罗斯柴爾德酒莊(Chateau Mouton Rothschild，简称木桐酒莊)11. 奥比昂酒莊(Chateau Haut Brion) 13. 馬歌酒莊（Chateau Margaux）14. 龐特卡奈酒莊（Chateau Pontet-Canet）15. 修道院奥比昂酒莊（ Chateau La Mission Haut-Brion）16.舒特家族酒莊（Sutter Home）美國17. 卡塞拉酒業（Casella Wines）澳大利亞18. 嘉露酒莊（E&J Gallo Winery）美國19. 干露酒業（Concha y Toro）智利20. 貝爾富特酒業（Barefoot Cellars）美國（Central Valley）21. 蒙大维酒莊（Robert Mondavi）22. 黄尾袋鼠酒莊（Yellow Tail）澳大利亞新南威爾士產区（New South Wales）23. 哈迪酒莊（Hardys）:澳大利亞最老牌的红葡萄酒家24. 北陵哲酒莊（Beringer）:美國纳帕谷最古老的酒莊25. 杰卡斯酒莊（Jacob's Creek）澳大利亞
Vinexpo Bordeau staged between the 15th to 17th of June in Congres et expositions de Bordeaux.
林北甲乙打算品之紅酒
1.法國十字木桐堡紅酒（Chateau Croix Mouton）2.美國加州納里老藤紅酒（Gnarly Head Old Vine Zin）3.阿根廷精釀馬貝克紅酒（Don David Malbec Reserve）4.阿根廷赤霞珠紅酒（Don David Cabernet Sauvignon Reserve）5.法國夏伯帝畢拉奧紅酒（M. Chapoutier Bila Haut）:法國隆河（Rhone）6.Bordeaux: Chateau La Mission Haut-Brion 2015 7. Spain: Bodegas Vega Sicilia Unico Tinto 2009 8. Rhône: René Rostaing Cote-Rotie La Landonne 2013 9. Spain: La Rioja Alta Gran Reserva 904 Tinto 2010 10. Burgundy: Domaine Armand Rousseau Chambertin Grand Cru 2013 11. Tuscany: Antinori Tignanello 2016 12. Napa Valley: Dominus Estate 2010 13. Argentina: Catena Zapata Nicolas 2015 14. Australia: Penfolds RWT Shiraz 2017 15. Spain: Faustino I Gran Reserva 2006 16. Napa Valley: Hall Kathryn Hall Cabernet Sauvignon 2016 17. Argentina: Zuccardi Aluvional Altamira Malbec 2014 18. Rhône: Jean-Luc Colombo Cornas Les Terres Brulees 2015 19. Burgundy: Domaine Drouhin-Laroze Gevrey-Chambertin Clos Prieur Premier Cru 2012 20. Oregon: Lingua Franca AVNI Pinot Noir 2016
(XO) Hennessy軒尼詩-XO 干邑白蘭地
The wine is spicy and strong, with the distinct layers of oak and the character of black pepper. It is a masculine and rich cognac. The fruity aroma at the entrance is followed by a rich chocolate sweetness, and then the calm smell of cinnamon, cloves and adzuki beans（赤豆） gradually emerges. When these elegant and mellow flavors are subtly combined in the mouth, they also bring out the fullness and harmony of pepper and vegetables and fruits, and leave a velvety and charming finish in the mouth, and rich flavors of cinnamon and vanilla.（Tsaifuius)
Benefits of red wine:
1. Antioxidants – the darker the wine the more antioxidants it contains. Antioxidants slow down or prevent damage to our cells. 2. Good for the bones - Red wine contains high levels of silicon, which is great for your bone mineral density and preventing osteoporosis. 3. Stroke prevention - prevent blood clotting. The phenolic compounds in wine are natural blood thinners. 4. Reduces heart disease risk - The tannins are effective in preventing cardiovascular disease.
5. Lowers cholesterol – Due to both the resveratrol and procyanidin concentrations, red wine can lower LDL cholesterol (the bad cholesterol) and increase the HDL cholesterol (the good one). 6. Reduces insulin resistance (and Type 2 diabetes) – Once again, it’s resveratrol to the rescue here, with its ability to improve insulin sensitivity. 7. Lowers cancer risk - The antioxidants in wine combat nasty free radicals that could otherwise allow cancer to thrive. Studies have shown that the risk of prostate, colon and breast cancer can all be reduced by drinking a glass of red wine.
Russian vodka , Polish vodka，French vodka, and American vodka to be enjoyed in a cold glass with nothing more than an ice cube to bring out the varied flavor profiles.
Types of vodka：Plain vodka，High-quality vodkas are 96.5 percent alcohol，Infused vodka，Infusing vodka with fruits or herbs，Flavoured vodka
liquors include brandy, vodka, Baijiu (白酒;white (clear) liquor'), also known as shaojiu (烧酒/燒酒)）, shōchū, soju, gin, rum, tequila, mezcal, and whisky.
Baijiu is a clear liquid usually distilled from fermented sorghum（高粱）, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡yìyǐ)=shochu=soju=whisky
Gin is a distilled alcoholic drink that derives its predominant flavor from juniper berries（杜松子），particularly in Southern France, Flanders and the Netherlands，England。
Rum is made by fermenting then distillingsugarcanemolasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Most rums are produced in Caribbean and American countries, but also in other sugar-producing countries, such as the Philippines and India.
Tequila is a distilled beverage made from the blue agave plant, primarily inAmerica.=Mezcal
品味調酒
六大基酒：伏特加（Vodka）、蘭姆酒（Rum）、琴酒（Gin）、龍舌蘭（ Tequila）、威士忌（Whiskey）、白蘭地（Brandy）Six base liquors: Vodka, Rum, Gin, Tequila, Whiskey, Brandy
釀造酒:用水果或穀物等原料發酵而成的酒.
蒸餾酒:釀造酒再經蒸餾
Brewed wine: Wine made by fermenting raw materials such as fruit or grains.
GIN: The first of the six base wines, fermented and distilled from juniper berries, transparent and colorless with a slightly fruity aroma, basically divided into two categories: LONDON DRY GIN (British dry gin), DUTCH GIN (Dutch Gin).
伏特加（VODKA）：以黑麥與小麥為主釀造，蒸餾而成，無色、無味、無香氣，源於俄羅斯。
Vodka (VODKA): mainly brewed with rye and wheat, distilled, colorless, tasteless, and aromaless, originating from Russia.
蘭姆酒（RUM）：蔗糖蜜所釀造的酒，通常帶有香甜水果香氣水。
Rum: A wine made from cane molasses, usually with a sweet, fruity aroma.
龍舌蘭酒（TEQUILA）:「藍色龍舌蘭草」所做的蒸餾酒，微甜帶有龍舌蘭草特殊的風味.
Tequila (TEQUILA): Distilled liquor made of "blue agave grass", slightly sweet with the special flavor of agave grass.
白蘭地（BRANDY）：以水果酒（尤其是葡萄酒）為基底，加以蒸餾製成的酒。
Brandy (BRANDY): based on fruit wine (especially wine), distilled wine.
威士忌（WHISKY）：以單一純麥或調和純麥，在橡木桶陳釀出來的蒸餾酒，通常帶有穀物與橡木香氣。WHISKY MAGAZINE TASTING WHEEL 中將風味分為八大類，分別是穀物（CEREAL）、水果香或酯香（FRUITY OR ESTERY）、花香或醛香（FLORAL OR ALDIHYDIC）、泥煤或酚（PEATY OR PHENOLIC）、酒尾（FEINTY）、由有機硫化合物出現的硫味（SULPHURY FROM ORGANOSULPHUR COMPOUNDS）、橡木桶（WOODY）、葡萄酒或粹取物（WINEY OR EXTRACTIVES）。
Whiskey: A distilled spirit aged in oak barrels with single malt or blended malt, usually with grain and oak aromas. In WHISKY MAGAZINE TASTING WHEEL, flavors are divided into eight categories, namely CEREAL, FRUITY OR ESTERY, FLORAL OR ALDIHYDIC, PEATY OR PHENOLIC, FEINTY, SULPHURY FROM ORGANOSULPHUR COMPOUNDS, WOODY, WINEY OR EXTRACTIVES.
Absinthe (French: Absinthe: [absɛ̃t]; English: Absinthe: listen i/ˈæbsɪnθ/AB-sinth or /ˈæbsænθ/AB-santh), historically described as distilled, high alcohol (65-84%) A beverage. It is an anise-flavored spirit derived from botanicals including Artemisia Absinthium (also known as Grand Wormwood) flowers and leaves, green anise, sweet fennel (sweet fennel), and other herbs and edible herbs. Absinthe is originally transparent and colorless, but people like to infuse it with the natural green color of plants since ancient times. Absinthe is often referred to in historical documents as la muse (muse) and "French: la fée verte" (green goblin, green elf, green fairy). Although it is sometimes mistaken for a type of liqueur, absinthe is traditionally bottled unsweetened and, therefore, classified as a spirit [5]. Traditional bottled absinthe has a high alcohol content, but is usually diluted with ice water before drinking.
Bitters is a concentrated herbal wine made from water, alcohol, gentian and various herbs. Although its name is bitter, it is not necessarily all bitter and has a unique flavor.
Campari
May 20, 2013... The classic herbal wine known as the national wine of Italy, it tastes bitter and sweet and can be enjoyed as an aperitif, with soda water, orange juice or lemon zest, due to its bitterness and Rich herbal aroma苦精
法棍麵包則是讓嘴巴恢復味覺
酒杯：酒杯有集香能力。
品味啤酒
香氣（Nose）：以鼻子聞到香氣變化與敘述
口感（Palate）：酒液進入的口感、衝擊度，以及鼻後香氣
尾韻（Finish）：香氣的延續型，以及後續香氣的變化
Aroma (Nose): smell changes and narratives with the nose Palate: The mouthfeel, impact, and post-nasal aroma of wine entering Finish: The continuation of the aroma and the subsequent changes in the aroma
1. Budweiser BUDWEISER (one of the largest brewers in the world), Bud Light 2. Carlsberg CARLSBERG3 Denmark 3. Baker BECK"S (founded in Bremen, Germany in the 16th century) 4. Heineken HEINEKEN (Dutch beer, founded in Amsterdam in 1863, Hilti (China) 5. Amberf (founded in Brazil in 1948, one of the top ten brewers in the world) 6. South African beer (founded in Johannesburg, world in 1895) Famous brewer, the second largest brewery in the world) 7. Asahi (the top three beer brands in Japan, 1889, the world's top ten beer brands) 8. Corona, Corona is a Mexican light beer 9. San Miguel SAN MIGUEL, 10. GUINNESS, PEDIGREE BITTER, 11. Tsingtao, 12. Stella Artois, Belgium 13. Foster Lager, Australia 14. Miller Lite) USA 15. Brahma Brazil 16. Guinness 17. Snow Beer (SNOW): China's No. 1 Brand 18. SKOL (SKOL) 19. COORS LIGHT No. 1 in the United States 20. Harbin Beer: The Earliest Beer in China
馬耳他（智利）:一種源自德國的深色啤酒。呈不透明的黑色，帶有一絲巧克力或咖啡的味道
Top Beer Companies in the World
Asahi Group Holdings Ltd. Headquarter: Tokyo, Japan
Anheuser-Busch InBev NV/SA (AB InBev) Headquarter: Leuven, Belgium
The 10 best-selling beer brands in the world
1. Snow. Global beer volume market share: 5.4%.
2. Tsingtao. Global beer volume market share: 2.8%.
3.Bud Light. Global beer volume market share: 2.5%. American beer
4. Budweiser. Global beer volume market share: 2.3%.
6. Yanjing. Global beer volume market share: 1.9%.
7. Heineken. Global beer volume market share 1.5%Holland
8. Harbin. Global beer volume market share: 1.5%
9. Brahma. Global beer volume market share: 1.5%. Brazil
10. Coors Light. Global beer volume market share: 1.3%Canadian lager
With hundreds of wineries and miles of the valley to explore, it is always fun to enjoy a visit to Napa Valley 加利福尼亞
Oktoberfest (Oktoberfest): Held on the third Saturday in September every year for about two weeks
When it comes to enjoying a great cocktail, there is so much more that goes into the drink besides how much alcohol is in it. Sure, we’ve all slammed rail gin and tonics before, but if you are going to order a creative, masterfully prepared cocktail, then you need to know how to really appreciate that drink. Not sure how to look like a pro when drinking cocktails? Here are a few insider tips for you to consider.
1. If you’re ordering just a high-end spirit, order it neat.
There is a lot that goes into really appreciating a carefully crafted cocktail. However, if you are more focused on trying an individual high-end spirit, then it is typically best to order it neat. This means no water, not ice, nothing else but the spirit or your cocktail. This allows you to really explore the complexities of a spirit. Most bartenders will create a cocktail and serve it in the way they think is best, but if you really want to make the most of a high-end spirit, try it neat.
2. Know the lingo術語
If you see that a drink is “up” or “on the rocks” make sure you know what it really means, it will help you enjoy the cocktail even more. When a drink is “on the rocks” it is served with ice. When it is “up” it is shaken with ice and strained out to cool the drink, but to make sure melted ice doesn’t water down the flavor. It is a common way to serve Manhattans and martinis.
3. Dirty Drinks.
“Dirty” is most commonly used in martinis and it means that the cocktail is mixed with a brine that adds an acidic, vinegar taste to the drink. It also makes the cocktail look cloudy—hence the name. This is actually a great way to really appreciate a martini as it will help bring out the flavor of the drink.
4. Know the Differences in Whisky.
This is something that can be hard for some people to grasp, but there are so many different types of whiskey and so many different flavors, depending on the whiskey that you order. There are a few different types of whiskey.
Scotch is from Scotland and has a smoky flavor that is known to linger. It is typically ordered neat or on the rocks.
Bourbon is from Kentucky and is made with mostly corn, it is slightly sweeter than other whiskeys and pairs well with spices.
Rye is an American or Canadian whiskey that has a bold, almost burning flavor. It goes well with sweet mixers since it has such a bite.
5. Take it slow.
Classic cocktails and custom mixology creations are truly a work of art. They are meant to be enjoyed. So, instead of trying to drink them as fast as possible, take your time and really sip and enjoy each drink. Notice the smells and the flavor and really take in what you are sipping. It will make the experience even more enjoyable
Now that you have a few different tips on how to really enjoy your next cocktail, it is time to come down to CliQue Cocktail Lounge to test out your new cocktail knowledge and really enjoy the world-class cocktails that we have to offer.
Top.46 ROOM by Le Kief，讓Cocktail Pairing成為下一個世界餐飲趨勢
ROOM by Le Kief。PHOTO COURTESY OF ROOM by Le Kief）
問起調酒師們認為自己做對哪些事情才奪下佳績，眾人不約而同地認為「做好份內的事」。Nick說「每一天把食物和雞尾酒的出品做到穩定」，而尹德凱也說「從開班到下班，每個人在位置上扮演上好自己角色，投入且逼迫」；首次入榜便拿下46名，把酒吧變成科學實驗室，用提煉、萃取等分子方式，把喝調酒變成沈浸式體驗的ROOM by Le Kief，主理人Seven Yi也期許未來不只是Wine Pairing，讓Cocktail Pairing也能成為下一個世界餐飲趨勢。
/ Five bars in Taiwan were selected as "2020 World's Best Bars" and achieved good results. "Doing your job well" is the key!
BY RENE HUNG, SILVIA SUN
November 6, 2020
Taiwanese bars performed well in the Asia’s 50 Best Bars announced in May. With this momentum, The World’s 50 Best Bars announced the list on November 5, continuing to set new records. Why do these bars win glory for Taiwan?
Top.93 Draft Land, make cocktails live
Draft Land's first drink-and-drink cocktail. PHOTO LIFTED FROM DRAFT LAND IG
The 50th to 100th rankings were first announced on the Internet, and Draft Land, ranked 93, emphasized that drinking cocktails in bars should not be pretentious, but integrated into life, so the manager Zou Sijie Angus changed the cocktails to be like freshly pulled beer. Served by dipping, it’s easy, fast, and can be taken out for a drink at any time.
Top.81 Bar Mood, let more people know about Taiwan
Nick, the manager of Bar Mood. PHOTO COURTESY OF BAR MOOD
Bar Mood, which also won Top.81 for the first time on the list, is familiar to everyone. It explores high-quality bars with both eastern and western materials. Nick Wu believes that this award will let more people in the world know that there are many good bars in Taiwan. Things are happening, and of course Bar Mood is adding good wine all the time.
Top.56 AHA Saloon, the more international it is, the more unique it is to find out
AHA Saloon. PHOTO COURTESY OF AHA Saloon
As for AHA Saloon, which was almost in the top 50 and ranked 56, it is known in the industry for being good at "clarification". Regarding this award, he said that these achievements are a great encouragement to Taiwan's bartending industry, but he also hopes that the more they stand on the international stage, the more the new generation of bartenders must reflect, regurgitate, and find out their uniqueness.
Taiwan's bartending industry has undergone great changes in the past ten years. From the narrow vision of outsiders and the closed industry, with the advancement of the Internet age, Taiwanese bartenders have gained a different perspective of existence after facing more knowledge, methods and exchanges. Yin Dekai, who has been in the industry for about 17 years, also said, "When I was a child, I felt that the moon in foreign countries was relatively round, but in fact, each place has its own way of speaking." And Taiwanese tea, fruits and other materials and multiculturalism are Taiwan's bartending. The advantage of a teacher after counterpoint thinking.
Top.43 Indulge Experimental Bistro, more international exchanges bring Taiwan into line with the world
PHOTO COURTESY OF AKI
Aki Wang, founder of Indulge Experimental Bistro, who won Taiwan's Best Top.43 and led Taiwan's bartending industry to enter the international market, also emphasized that the awakening of the oriental cultural trend and the magnification of Taiwan's spirit can begin to make local culture go international , and then attract more people's attention, and therefore do not copy the success of others, so that you can have more time to create your own appearance. Opportunities are always given to those who are prepared. After creating their own unique standards, Nick also believes that the relevant international activities lack the complete planning of cooperation between the industry and the government, and the visibility is therefore lower than that of other Asian cities.
Top.46 ROOM by Le Kief, making Cocktail Pairing the next world dining trend
ROOM by Le Kief. PHOTO COURTESY OF ROOM by Le Kief)
Ask the bartenders what they think they do right to get a good result, and they all agree that "doing the right thing". Nick said, "Keep the food and cocktails stable every day," and Yin Dekai also said, "From the start of work to the end of get off work, everyone plays their role well, invests and pushes"; he won 46 for the first time on the list The name of ROOM by Le Kief, which turns the bar into a scientific laboratory, and uses molecular methods such as extraction and extraction to turn drinking and bartending into an immersive experience. The manager Seven Yi also hopes that in the future, not only Wine Pairing, but Cocktail Pairing can also become The next world dining trend.
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Micro-Intoxication / Golden Car Kavalan and OMAR Two Brands Win International Awards, the Secret to the Rise of Taiwan Whisky
Thousands of cocktails have been created since the first drink was mixed, but only a few have stood up to the test of time. From the 18th-century mint julep and eggnog to the Prohibition-era hurricane and boulevardier, these classics are just that, classic.
Many of these cocktails remain favorites for us today. Others may have been forgotten by the general public, though there are some very interesting drinks worth noting and reviving.
These recipes were developed between the 1700s and the 1930s. However, many of the drinks' stories are disputed, some are based on alcohol-clouded rumors, and some are just the current cocktail community's best guess thanks to diligent research. Then again, there are many cocktails which maybe should be included here but the stories of their creators or a clear reference as to when they were created are not available.
01
of 05
Classic Brandy Cocktails
Brandy Alexander Cocktail
Before Prohibition, brandy was one of the most popular base spirits and some of the best brandy cocktails were created during this time.
While brandy is a great spirit, it is not used as often today as it was during the first days of the bar. In fact, some of the best brandy cocktails of all time are among this list of classic cocktails.
Many of these drinks treat brandy with a delicate touch, mixing it into simple concoctions that allow the base to shine through. Notice that a number of them feature vermouth, there are quite a few sour drinks, and a few of them even get a little tropical, pairing brandy with rum.
You will also notice that some of the drinks use flavored brandies such as apple, apricot, and cherry. Be careful when purchasing these brandies today because a number of the options available are more like sweetened liqueurs than brandy infusions. Luckily, there is a resurgence in 'real' fruit brandies and the options available are increasing.
Also, note that many of these recipes have been adapted through the years and may not reflect the exact original recipe.
The birth of the Martini and its many vermouth counterparts are the highlight of the classic cocktail scene.
While the martini may be the best-known gin cocktail from the bar's first glory days, there are a number of other great drinks to explore. Gin was just as popular as brandy among the first bartenders and while it was paired most often with vermouth, there are also a few surprises.
These gin classics are, for the most part, simple recipes that allow the gin to be the star. Around the time of Prohibition, with the onslaught of the notorious bathtub gins and other low-quality spirits, the recipes began to include heavier flavors like fruit juices that would mask the undesirable liquor.
Among this list are also a number of cocktails that were originally made with an older style of gin such as Plymouth Gin and Old Tom Gin. While these gins were once relatively unavailable, they are ma
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The Classic Cocktail Collection
Written by Colleen Graham
Updated 10/30/20
Studio shot of drinks on tray
Jamie Grill / Getty Images
Thousands of cocktails have been created since the first drink was mixed, but only a few have stood up to the test of time. From the 18th-century mint julep and eggnog to the Prohibition-era hurricane and boulevardier, these classics are just that, classic.
Many of these cocktails remain favorites for us today. Others may have been forgotten by the general public, though there are some very interesting drinks worth noting and reviving.
These recipes were developed between the 1700s and the 1930s. However, many of the drinks' stories are disputed, some are based on alcohol-clouded rumors, and some are just the current cocktail community's best guess thanks to diligent research. Then again, there are many cocktails which maybe should be included here but the stories of their creators or a clear reference as to when they were created are not available.
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Classic Brandy Cocktails
Brandy Alexander Cocktail
Before Prohibition, brandy was one of the most popular base spirits and some of the best brandy cocktails were created during this time.
While brandy is a great spirit, it is not used as often today as it was during the first days of the bar. In fact, some of the best brandy cocktails of all time are among this list of classic cocktails.
Many of these drinks treat brandy with a delicate touch, mixing it into simple concoctions that allow the base to shine through. Notice that a number of them feature vermouth, there are quite a few sour drinks, and a few of them even get a little tropical, pairing brandy with rum.
You will also notice that some of the drinks use flavored brandies such as apple, apricot, and cherry. Be careful when purchasing these brandies today because a number of the options available are more like sweetened liqueurs than brandy infusions. Luckily, there is a resurgence in 'real' fruit brandies and the options available are increasing.
Also, note that many of these recipes have been adapted through the years and may not reflect the exact original recipe.
The birth of the Martini and its many vermouth counterparts are the highlight of the classic cocktail scene.
While the martini may be the best-known gin cocktail from the bar's first glory days, there are a number of other great drinks to explore. Gin was just as popular as brandy among the first bartenders and while it was paired most often with vermouth, there are also a few surprises.
These gin classics are, for the most part, simple recipes that allow the gin to be the star. Around the time of Prohibition, with the onslaught of the notorious bathtub gins and other low-quality spirits, the recipes began to include heavier flavors like fruit juices that would mask the undesirable liquor.
Among this list are also a number of cocktails that were originally made with an older style of gin such as Plymouth Gin and Old Tom Gin. While these gins were once relatively unavailable, they are ma
Thousands of cocktails have been created since the first drink was mixed, but only a few have stood up to the test of time. From the 18th-century mint julep and eggnog to the Prohibition-erahurricane and boulevardier, these classics are just that, classic.
Many of these cocktails remain favorites for us today. Others may have been forgotten by the general public, though there are some very interesting drinks worth noting and reviving.
These recipes were developed between the 1700s and the 1930s. However, many of the drinks' stories are disputed, some are based on alcohol-clouded rumors, and some are just the current cocktail community's best guess thanks to diligent research. Then again, there are many cocktails which maybe should be included here but the stories of their creators or a clear reference as to when they were created are not available.
Before Prohibition, brandy was one of the most popular base spirits and some of the best brandy cocktails were created during this time.
While brandy is a great spirit, it is not used as often today as it was during the first days of the bar. In fact, some of the best brandy cocktails of all time are among this list of classic cocktails.
Many of these drinks treat brandy with a delicate touch, mixing it into simple concoctions that allow the base to shine through. Notice that a number of them feature vermouth, there are quite a few sour drinks, and a few of them even get a little tropical, pairing brandy with rum.
You will also notice that some of the drinks use flavored brandies such as apple, apricot, and cherry. Be careful when purchasing these brandies today because a number of the options available are more like sweetened liqueurs than brandy infusions. Luckily, there is a resurgence in 'real' fruit brandies and the options available are increasing.
Also, note that many of these recipes have been adapted through the years and may not reflect the exact original recipe.
The birth of the Martini and its many vermouth counterparts are the highlight of the classic cocktail scene.
While the martini may be the best-known gin cocktail from the bar's first glory days, there are a number of other great drinks to explore. Gin was just as popular as brandy among the first bartenders and while it was paired most often with vermouth, there are also a few surprises.
These gin classics are, for the most part, simple recipes that allow the gin to be the star. Around the time of Prohibition, with the onslaught of the notorious bathtub gins and other low-quality spirits, the recipes began to include heavier flavors like fruit juices that would mask the undesirable liquor.
Among this list are also a number of cocktails that were originally made with an older style of gin such as Plymouth Gin and Old Tom Gin. While these gins were once relatively unavailable, they are making a comeback so we can taste these drinks as they were meant to be.
From the days of the American colonies through Prohibition, rum was always a popular cocktail spirit.
Rum has a very long and storied past and was used to create some of the first mixed drinks. Today, we tend to stick rum into the tropical drink category, though there was a time when rum was the liquor of choice. The American colonists imported and produced their own rums and it should not be a surprise that a number of these rum cocktails stem from those days.
While some of these recipes have classical styling, there are a few that begin to take on the tiki-style as well. Tropical fruits began to make an appearance as trade developed and thanks to the rum runners, this was one of the liquors that was most often smuggled into the U.S. during Prohibition.
A look at this cocktail list can give us a good sense of the parallel between rum and the first century and a half of American culture.
Classic Rum Cocktail Recipes
Between the Sheets (aka Maiden's Prayer) - brandy, triple sec, lemon juice
Whiskey is another one of those distilled spirits that have been mixed into drinks almost since the time that it was first distilled. A number of these drinks remain among the most familiar and are still enjoyed today.
The list of classic whiskey cocktails can be complicated because of the different styles of whiskey. You will notice that a number of these resemble the whiskey-vermouth combination of the Manhattan, though they specify the whiskey.
Others build on this popular base and bring in a new flavor or two, which makes it very easy for us to explore the collection without much fuss or extra ingredients. Whiskey was also a popular base for the smash drinks and this gave us the greats like the Old-fashioned and Mint Julep as well.
Also worth noting is the fact that rye whiskey was one of the most popular styles when these drinks were developed. Though good rye was hard to come by for decades in the 1900s, the renewed interest in these classics has led a number of distillers to reintroduce rye to the market.
Today we are lucky enough to have a number of great rye whiskeys to choose from so we can taste these whiskey cocktails as they were intended.
Classic Whiskey Cocktail Recipes
Algonquin - rye whiskey, dry vermouth, pineapple juice
Wine and liqueurs were used as the base of classic cocktails quite often and these recipes often gentler than the others, though they keep the same classic style.
Vermouth and sherry are most often seen in this collection and are interesting peaks at a gentler side of the cocktail. Other wines are used as well and all were treated with delicacy, mixed into simple recipes that enhanced the wine's flavors.
Not all drinks were soft, though, and the popular and notorious absinthe made a regular appearance at bars in a few of the drinks below as well as others in the classic collection that we've already visited. There is a non-alcoholic classic here as well.
On the rocks: With ice. Straight up is without ice.
Neat: A drink served at room temperature without ice. “If someone asks for a whiskey neat, they are asking for a shot straight out of the bottle.”
Dirty: If you want a lot of olive juice in your martini, ask for a really dirty one. “Adding olive juice to a martini makes it a Dirty Martini. The more olive juice, the dirtier the martini.”
Well drink: When you order a well drink, you’re basically telling the bartender you have no preference of what brand of alcohol you want, so just give you the cheapest option. “A well drink is a drink where neither the brand of the liquor or brand of the mix is mentioned.”
Back: A small glass of something (like water or a soft drink) that accompanies a beverage.
Shooter: A one-to-two ounce shot meant to be consumed in one gulp.
酒吧術語 基底(Base) 雞尾酒是以某一種烈酒為主體，通稱之為基酒，舉例來說，你可以請調酒師幫你調一杯以伏特加作為基底的酒，那調酒師就會以伏特加作為基礎，再添加別款酒或風味來完成一杯雞尾酒。 Single or Double 有的調酒師會在你點酒後在回問這句話，這句話意思是要多少小杯調酒或酒精濃度。如果你要烈一點的酒，你可以告訴調酒師Make it a double，下次到了酒吧，別忘了學起來這句。 Spirits 這是一種烈酒的意思，例如：伏特加、琴酒、萊姆酒、威士忌、白蘭地等。 Bartender 就是酒吧裡負責調酒的調酒師。
Straight up ：這個詞可能會讓人搞錯。想點一杯常溫的烈酒時，Straight up 和Neat是可以互相通用的；若想點一款冷酒，直接與Up也可以通用。 怎麼點：想點一杯冷伏特加或苦艾酒可以說 Ketel One straight up；想點一杯什麼都不加的波本威士忌，可以說 Wild Turkey straight up。
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