same Egg for breakfast by many ? why is it so

Why should a beverage menu be right

While contemporary restaurants promote specific concepts through the selection of ingredients and style of cooking, enticing guests with imaginative dishes and neatly worded menus, the same ideology towards concept development has not been widely embraced in the bar and the lack of imagination is still common.

Take a moment to consider the outlets in your property. Does the cocktail selection in your signature restaurant dovetail with the food offering? Do any of your bars have a specific beverage concept or do your menus consist of mainly classic cocktails?

The classics are all very well – they endure for very good reason – but for your bar to stand out in an increasingly competitive market, consideration must also be given to signature concepts and cocktails. Aspiring operators are beginning to catch on

Believe that bar concepts are only limited by your imagination and that a little investment in intelligent menu development can really set your bar apart. Here is  8-point guide to developing your own unique beverage offering.

1) Keep it Different

One of the keys to a bar’s success is having a concept that stands out from the crowd. Have a look at the surrounding area and see what kind of bars are already established.

If there are a lot of Latin bars in your area, for example, then don’t open another one, even if you think your head bartender’s Mojito is the best in the world.

That doesn’t mean you should eschew popular drinks for the sake of being different but why not put your own conceptual twist on them? What about an Italian concept that lists a sun-dried tomato Bloody Mary, a fresh basil Daiquiri or a Mojito topped with prosecco?

2) Make Sure it is On-Trend

Strong concepts take a current trend like the use of homemade bitters and syrups or the incorporation of local, seasonal ingredients and run with them.

Research what is current and popular through the internet and the industry press and be careful that you leverage the popularity of a growing trend rather than jump on to the back of a fad that will not deliver in the long term.

3) Make sure it fits

While you need to be different, don't be so different that your concept confuses your clientele. Developing a molecular mixology concept in the centre of a cosmopolitan city will endorse your bar as cutting edge, however, in a remote game reserve it would be out of place.

When developing a menu I always try to keep in mind a sense of place, especially if there is a number of tourists among the clientele. I believe the concept should not only promote the outlet but also the property and destination.

4) Don’t price yourself out of the market

Gold dust and lobster-infused vodka may catch the eye on the menu but make sure your guests can bear the sales price or you risk implementing a vanity project rather than a profitable product.

One-off luxury drinks that require expensive ingredients or time-consuming methods can add value to an outlet but they should be kept to a minimum and highlighted on the menu for maximum effect.

5) Control the cost

Don’t load your menu with too many ingredients that are only used in one drink. Smart concept design concentrates on ingredients you already purchase and integrates them into multiple drinks.

Look at how you can fit one ingredient into a non-alcoholic cocktail, a long cocktail and a martini cocktail. Place them in different sections of the menu so the repetition isn’t obvious.

6) Spell it out

Make sure your guests understand the concept of your bar through the menu. This is achieved through the ingredients you use as well as the cocktail names and descriptions.

Your beverage menu should be a reflection of the bar and, worded correctly, it will celebrate the concept, generate positive interest and become a selling tool for the outlet in itself.

7) Make it deliverable

Don’t burden your bar with a concept that is difficult to implement or sustain. A Mexican concept isn’t going to work if your suppliers only have two different brands of tequila.

Also, don’t overload the menu with concept cocktails. Develop six to eight signature drinks and highlight them at the front of the menu then use the remaining pages for popular contemporary cocktails and high-selling classics.

8) Train your staff

Perhaps most importantly, make sure your staff understand the concept and cocktails and are able to explain them to your guests.

While the menu can become a selling tool for the concept, it is essential that your staff have the knowledge to actively promote the concept, answer guest questions and make recommendations.

Bevergae Trainings: It's International Eat an Apple Day!I suggest drin...

Bevergae Trainings: It's International Eat an Apple Day!I suggest drin...: It's International Eat an Apple(Martini) Day,,, For everything there is a day Mothers,Fathers,Teachers, Hallowen,even for Aids...

It's International Eat an Apple Day!I suggest drink a Apple Martini a Day

It's International Eat an Apple(Martini) Day,,,

For everything there is a day Mothers,Fathers,Teachers, Hallowen,even for Aids and finally now we have a day where we eat apples and celebrate it (It's International Eat an Apple Day).Even though it creates awareness, but for whom only for kids ,anyways they eat apples every single day and what about Grown Ups and elders who either dont have time to eat or teeth to munch a Apple.   

When kids enjoy the bite,we over 18/21 should enjoy a sip.Apple Martini is better than any other drink you get from the Pharmacist with limited inventory THE BARTENDER in a saloon next to you.

People might argue Apple juice should be the alternative,but for why?? what change it brings in you.

• New set of friends
• can it make you a dancing /singing star/idol?
• keep u awake late in night
• cheer your team to victory
• finally what it brings you the next morning
• a good friend never lets u walk alone but apple juice will, but not a apple martini, it takes you to another world and stays until next morning with out costing u any (hangover)
• dozens of apple martinis can even make you a son in law of a millionaire ,but not a juice 

R u sick,tired,angry,happy,diet conscious,male female,gay,lesbian,Young,Old,In Between the one drink that suits all is Apple Martini.

A Glass of Apple Martini(90 ml) with 40-45 ml of Apple Juice do contain only 18 grams of carbohydrates inclusive of the alcohol in it.if you are watching your weight if contains very fewer calories than other famous cocktails around.it has a maximum of only 160 Cls,where a dry or vodka martini with 1 small olive in it ll have 265 & 210 respectively,Mojitis and Cosmopolitan even 30 and 40 higher than the martinis.

 Recipe

Green Apple Juice with skin:40 ml

Lime Juice:5 ml

Kettle One Vodka:40 ml

Simple Syrup:5 ml

Add all the ingredients in a Boston shaker with ice cubes and shake hard,double strain in a chilled martini glass with apple slices as garnish.

Enjoy the Above recipe and celebrate the An Apple a Day.Holy Drink  

Asmani -Bar Poet

Enjoy the Great Spirits as its meant to be

All Spirits are great and made in same process, care, dedication, dreams remains the same

Well in cases of inexpensive spirits may have little human touch and time, and the expensive ones have more human touch and time, it’s very simple time and involvement depends on the return of investment you get .Most of the time it’s for privilege ,prestige ,and the sort of a market they target at.

Aging:

As far as distilled spirits go, no bottle aging is required. It amazes me when bartenders or my clienteles discuss about spirits in a bottle ages a lot in terms of single malt Scotch and cognac?"Once a whiskey, brandy, white spirit or liqueur is bottled, the maturing process ceases. All maturation occurs in the oak cask or holding tank.

Storing Full/Opened Bottle

Distilled spirits are ready to be consumed immediately. Once you've opened a bottle of Scotch, bourbon, brandy, or white spirits, it will remain drinkable for up to a year in most cases, but only if you keep it well sealed and out of heat and direct light.

 I personally don't leave bottles of spirits unconsumed/unsold for longer than two to three months at the very longest. I notice dramatic differences after a month or more, they start losing their finer characteristics.

As far as storage for distilled spirits goes, prefer your best spirits in the cellar until they are open. Excessive heat is not good for any type of alcoholic beverage even if it remains unopened. Treat the finer distilled spirits as you do with fine wines still wines and keep them in the cellar.

Tasting Spirits

I have been asking myself, my guests and bartenders to get away from using snifters for their brandies and whiskies because, aside from the fact that they're bloody ugly, fat, they do nothing to enhance the aroma of spirits. In fact, the shape of a fat snifter actually forces the smell of any spirit to dissipate too quickly, thereby robbing the drinker of one of the most important stages of enjoyment. A glass with a narrow, cylindrical bowl funnels the aroma straight up into the nasal cavity. Think narrow and cylindrical may be a regular white wine glass, not broad and open.

Ideal Serving Temperatures

Also in the same vein and against custom, do not warm your brandies and whiskies with your hands or, worse, over a candle flame. Heat forces the aromatic properties to break up and vaporize too rapidly. There must have been a think tank of imbeciles decades ago which existed to create these outlandish and totally wrong serving rituals, like warming spirits and serving them in balloon glasses. Give me strength. Perhaps these numbskulls imbibed too much to think clearly.

I always like to serve my Fine spirits in a Spanish copita to be the glass of choice for all fortified wines, not just sherry. Since I put such highly valued stock on my ability to smell, this type of glass, which accentuates the aroma of any libation, suits me best. If you are a fan of snifters, then so be it. Just stay out of the city in which I'm living.

For liqueurs and super premium tequilas and vodkas taken neat, I recommend very small one or two ounce cordial glasses to concentrate the aromas and flavors. Small compartments heighten the intensity of liqueurs, tequilas, and vodkas. Trust me these are so perfect.

Vodkas, rums, gins, and tequilas never serve it ice cold, when they are meant to be enjoyed neat. Or a shot, tequila and vodka should be served at cellar temperature. Another myth is that vodka should be served ice cold. I don't hold to that because severe cold takes away the aroma. Liqueurs are at their best anywhere from 55 - 62 degrees Fahrenheit, except for cream-based liqueurs which should be served chilled (50 - 55 degrees) but not ice cold. Fruit brandies and eaux-de-vie should be served at cellar temperature.

Serving temperatures for whiskies and brandies should be slightly warmer than cellar temperature. I suggest that fine whiskies and brandies be served at between 55 - 62 degrees Fahrenheit

Drink well, drink wisely, and you may live with the great angels who shares the fine spirits with us even before boteling,still they are still maturing inside the casks with blessings of mother nature.

Thank you Junaid Malik,MMI Dubai, Mathias ANE Dubai

Bar2all-Dedicates this to the Great past, Glorious current, fabulous future ahead of great distillers and the people who enjoy them with great love. salute………………………………………………..Bar Poet

Fortified Wines-All we want to know about

Storing Temperaute of Fortified wines

In terms of storage, fortified wines should be stored in "cellar conditions" as you would keep fine still or sparkling wines. Keep your ports, sherries, and madeiras in a cool (48 - 55 degrees Fahrenheit), moderately humid (40%-70%), and dark space (bright light hurts just about any kind of alcoholic beverage). Lay them on their sides to keep the cork moist. Dry corks crumble and shrink, allowing air to invade the bottle, thereby accelerating the aging process. Only vintage ports age further in the bottle. All other ports, plus sherries, are ready to be consumed upon purchase. Vintage madeiras age in bottle.

After Opening and storing Fortified Wines

Once fortified wines are open, they should be consumed as soon as possible. Fino and manzanilla sherries are the ones that need the quickest consumption. Once you've opened a fino, manzanilla, or even an amontillado sherry, drink it within two days. Keep it refrigerated. With port, madeira, and stouter sherries, such as olorosos, palo cortados, and all creams, a period of one week to ten days is the absolute maximum that they should be allowed to remain open. Once the seal is broken, fortified wines become quite vulnerable

Glasswares that I suggest,after 3 years of  tastings in bars and cellars

Glassware is always a hot topic at tastings that we face with. The reason is  there are too many shapes and sizes and it complicates everything and these days fortified wines are created in every other country than the past,well many countries produce Fortified wines so I tend to  use one type of glass for these is a narrow-bowled wine glass or a Spanish copita(Used in Rioja), the traditional fino sherry glass used in Jerez de la Frontera, Spain.

Cuisine and food

In the matter of food accompaniment, of all fortified wines, sherry makes the best companion for edibles. Indeed, the various types of sherry are frequently served through the course of a meal in Spain and are wonderful. Fino and manzanilla stimulate the appetite and complement light opening foods. Amontillado is a superb soup or salad course choice. Dry oloroso can go with lamb or stew main courses. And creams bring life to desserts.

Still go single in Ports,as Jose Mourinho these are special ones

Ports and madeiras are best kept to after dinner, except for white ports which can be served as an aperitif. Some ports go well with chocolate

Every spirit & wines is a great one unless its served at the right temperature

Temperature Guide-Ideal for Serving Wines			Spirits
	Celcius
	20
	19		FineGin,Fine Vodka,Fine Rum,Fine Tequila
Best Red Wines,especially bordeaux	18
	17	Red Burgandy/All NZ ,Fine New World Pinot Noir
	16		Fine Cognacs, Whiskys, Liquers,
Best White Burgandy,Port Red & Tawny Ports,Vintage Ports,Madeira Fine	15	Chianti,Zinfadel,Cote du Rhone
	14	Standard Daily Reds
	13
	12	Lighter Red Beaujolais,Grenache,
Sherry,Regular White Ports	11		Creams, Crème,Vermouth
Fine & Vintage Champagnes	10	Rose's
	9		Grappa,MarcArak,Raki, Rakia,Mastika
Champagne,Most Dry White Wines,Fino Sherry,Tokaji Aszu	8
	7	Most Sweet Wines & sparkling wines
	6		Vodka Neat,With Caviar
	5
	4
	3
	2
	1
	0
	-1
	-2
	-3
Room Temperaure in Wine Terminology:It’s the average temperature in an European Wine Cellar generally 12-16 Degrees

Well my 4 years of experience with them have made me understand it better and feel their great potential at these temperatures,it can vary + 2 or even -2

Cigar get started with holy smoke pals

<>Getting Started-Choosing Your Cigar<><><> "When it comes to choosing your cigar, there are several things that you will want to keep in mind, all which play a part in your decision. First, the size and shape of the cigar. Second, the color of the cigar. Third, the length of time you wish to smoke along with when and where you will smoke, i.e. after a meal, at the end of the day, etc. Lastly, the price you will pay for a cigar. Let's begin with size and shape. Contrary to popular belief, there is no correct or absolute guideline for choosing the right sized cigar. I have heard, and even read, that large people should not dabble with small cigars, while smaller individuals should not smoke larger cigars. Folks, there is no right or wrong size or shape to choose. You choose what you like and feel the most comfortable with. A cigar is not going to know who is smoking it! You should be content with your choice for that particular smoke. Women, this goes for you especially. There is absolutely nothing wrong with you smoking a Robusto or Double Corona. Everyone should go with what they feel comfortable smoking. Again, there is no rule that says you should or should not smoke a certain sized cigar because of who you are and/or your size. Therefore, get to know the various sizes and discover which one is right for you. Below is a brief list of cigar sizes and shapes which are most common. Panatela (length: 41/2-7 inches, ring: 32-39) Lonsdale (length: 61/2 inches, ring: 42-44) Petit Corona (length: 41/2-5 inches, ring: 40-43) Corona (length: 5-6 inches, ring: 42-44) Churchill (length: 7 inches, ring: 47-49) Robusto (length: 41/2-51/2 inches, ring: 50) Double Corona (length: 71/2-8 inches, ring: 48-52) Belicoso (length: 5-6 inches, ring: 50) Pyramid (length: 6-7 inches, ring: 50-56 at the foot of the cigar) As you can see, the length of a cigar is measured by inches. The ring size of a cigar is measured in 64ths of an inch. Therefore, a cigar with a ring size of 52 is 52/64ths of an inch in its diameter or thickness. Below is a ring size chart to help you get an idea of the various sizes of cigar diameters. Next, let's consider color Basically there are seven colors of cigars. These deal with the wrapper. In general, the darker the color of the tobacco, the stronger the flavor might be. However, just because a cigar is dark on the outside, does not mean it will be a strong cigar. If the filler of the cigar is made with darker tobacco, then it may very well mean that this particular cigar will, in fact, be strong. Darker tobacco is due to the fact that the tobacco leaves have spent a longer time on the tobacco plant itself, allowing it to mature a little longer by added sunshine. These leaves are also taken from the upper part of the plant where they will receive more sunlight. The sunlight in turn causes the leaves to produce oils in order to protect the leaves. Therefore, if a manufacturer produces a cigar with strong or darker filler tobacco and a darker wrapper as well, you can assume that you will end up with a rather strong cigar. On the other hand, you might have a maduro (darker) wrapper with much milder and lighter filler tobacco on the inside which will prevent the cigar from being super strong. As you begin to experiment, you will discover the subtleties that can be found in cigars. This will also allow you to begin appreciating how much work and effort goes into blending a cigar. After all, this effort of knowing just what and how much tobacco should go into a specific cigar is the secret of creating that taste we like so much. Quite a work of art wouldn't you say! Below is an illustration of the seven basic colors of cigars. Now let's consider the length of time you plan to smoke as well as when and where you will be smoking this particular time. If you are going to have ample time to enjoy your cigar, then you might consider a larger or thicker cigar, something like a Robusto or Churchill. The larger the ring size on a cigar, the longer it will last. Couple that with extra length like a Double Corona, and you're in the market for a nice, long, enjoyable smoke. If on the other hand you are not capable of spending an hour with your cigar, then maybe something a bit smaller might be in order, say a short Panatela or a Corona. For me, one of the more important factors is going to be how long I wish to enjoy my cigar. On an average I will normally smoke a Robusto for about 30 to 45 minutes or more. When I want to settle in for the long haul, it's time for a Double Corona. I can keep these babies going over an hour most of the time. In addition to how long you wish to smoke, we also need to look at where and when this wise and wholesome ritual is to take place. Are you going to enjoy a cigar after a nice big meal? Are you going to sit down quietly by yourself with a spirit? Are you going to join friends at a cigar friendly establishment for a cocktail? Factors like these do need to be considered. Therefore, before you buy a box of cigars, think about where and when you will be smoking them. Think about the length of time you normally will be smoking. Think about how strong you want your cigars to be. Lastly, one needs to consider the price of their cigars. The range in cost is from about $2.00 to $28.00 each. Amazingly, some of the less expensive cigars prove to be the most enjoyable. While at the same time, some of the more expensive cigars are certainly well worth the money in my opinion. Here again, everyone is different. The bottom line is this, how much do want to spend on your cigars? Before you answer that question, listen to this. There are great bargains out there. Not every premium cigar has to cost an arm and a leg. I'll admit, some do. If you choose to purchase those, then you have to be the judge of whether they are worth it. I have learned that there are some cigars that I believe are really worth the extra cash. For the most part though, I smoke a medium priced cigar more often than any others. Believe me, there are lots of well priced cigars out on the market. If you think the low end is too high, consider what you are getting. A cigar is a work of art. On average, a premium cigar is going to take at least three years to produce. It will be completely hand made from start to finish. Including the leaves before it is rolled, a cigar will be touched by hundreds of hands before it is touched by yours. But probably the best part of this journey is in the fact that every step will be a labor of love for all those involved. From the farmer who plants the seeds, to the people who put them in the boxes, and everyone in between. Therefore, when you choose your cigar, be sure to take the time to appreciate the love and care that went into it. That will make your labor of love in smoking it all the more meaningful." ~Holy Smoke