DOCSLIB.ORG

Vedtak V2021-7 - Offentlig Versjon - Altia Plc

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vedtak V2021-7 - Offentlig Versjon - Altia Plc Mottaker Offentlig versjon Deres ref.: Vår ref.: 2020/0339-196 Saksbehandler: Jan Kristoffer Høiland Dato: 19.05.2021 Saksansvarlig: Magnus Gabrielsen Vedtak V2021-7 - Offentlig versjon - Altia Plc. - Arcus ASA - konkurranseloven § 16 jf. § 20 - inngrep på vilkår 1 INNLEDNING ............................................................................................................................................... 3 1.1 SAKENS BAKGRUNN ................................................................................................................................ 3 1.2 KONKURRANSETILSYNETS SAKSBEHANDLING ......................................................................................... 3 1.3 FRISTBEREGNING .................................................................................................................................... 4 1.4 PARTENES HOVEDANFØRSLER TIL VARSELET .......................................................................................... 4 1.5 PROSESSUELLE ANFØRSLER ..................................................................................................................... 5 2 PARTENE I SAKEN..................................................................................................................................... 5 2.1 ARCUS ..................................................................................................................................................... 5 2.2 ALTIA ...................................................................................................................................................... 6 3 RETTSLIG UTGANGSPUNKT .................................................................................................................. 7 3.1 MELDING AV FORETAKSSAMMENSLUTNINGER ........................................................................................ 7 3.2 FORHOLDET TIL KONKURRANSEREGLENE I EU OG EØS .......................................................................... 7 3.3 VILKÅR FOR INNGREP .............................................................................................................................. 7 3.3.1 Generelt .............................................................................................................................................. 7 3.3.2 Foretakssammenslutning .................................................................................................................... 7 3.3.3 Konkurransebegrensningskriteriet – i betydelig grad hindre effektiv konkurranse ........................... 8 4 OM MARKEDET FOR SALG AV VIN OG BRENNEVIN ..................................................................... 8 4.1 BESKRIVELSE AV MARKEDSSTRUKTUREN................................................................................................ 8 4.1.1 Produsenter ........................................................................................................................................ 9 4.1.2 Importører .......................................................................................................................................... 9 4.1.3 Distribusjon ...................................................................................................................................... 11 4.1.4 Salgskanaler ..................................................................................................................................... 12 5 MARKEDSAVGRENSNING ..................................................................................................................... 18 5.1 INNLEDNING .......................................................................................................................................... 18 5.2 DET RELEVANTE PRODUKTMARKED ...................................................................................................... 19 5.2.1 Innledning ........................................................................................................................................ 19 5.2.2 Partenes forbrukerundersøkelse ....................................................................................................... 19 5.2.3 Konkurransetilsynets vurdering av hvorvidt internasjonalt anerkjente produktkategorier av brennevin utgjør egne produktmarkeder ....................................................................................................... 21 2 5.2.4 Konkurransetilsynets vurdering av hvorvidt produktmarkedet må avgrenses etter salgskanal ....... 36 5.3 GEOGRAFISK UTSTREKNING AV DET RELEVANTE MARKEDET ................................................................ 37 5.3.1 Konkurransetilsynets vurdering av det relevante geografiske markedet for salg av brennevin til Vinmonopolet ................................................................................................................................................ 37 5.4 KONKLUSJON MARKEDSAVGRENSNING ................................................................................................. 38 6 ALTERNATIVSITUASJONEN ................................................................................................................ 38 7 KONKURRANSEANALYSE .................................................................................................................... 39 7.1 INNLEDNING .......................................................................................................................................... 39 7.2 HORISONTALE IKKE-KOORDINERTE VIRKNINGER FOR SALG AV BRENNEVIN TIL VINMONOPOLET ......... 39 7.2.1 Innledning ........................................................................................................................................ 39 7.3 KJENNETEGN VED MARKEDENE FOR SALG AV BRENNEVIN TIL VINMONOPOLET .................................... 40 7.3.1 Differensierte aktører og produkter ................................................................................................. 40 7.3.2 Betydningen av plass i basisutvalget for markedene for salg av brennevin til Vinmonopolet ......... 40 7.3.3 Betydningen av andre konkurranseparametere i markedene for salg av brennevin til Vinmonopolet 44 7.3.4 Akevitt ............................................................................................................................................... 46 7.3.5 Vodka ............................................................................................................................................... 57 7.3.6 Brennevinsetterligninger under 22 prosent ...................................................................................... 70 7.3.7 Etablering og ekspansjon ................................................................................................................. 83 7.3.8 Kjøpermakt ....................................................................................................................................... 94 7.3.9 Samlet vurdering av foretakssammenslutningens ikke-koordinerte virkninger ................................ 97 8 EFFEKTIVITETSGEVINSTER ............................................................................................................... 97 8.1 INNLEDNING .......................................................................................................................................... 97 8.2 PARTENES ANFØRSLER .......................................................................................................................... 98 8.3 KONKURRANSETILSYNETS VURDERING AV ANFØRTE EFFEKTIVITETSGEVINSTER .................................. 99 8.4 KONKLUSJON ........................................................................................................................................ 99 9 AVHJELPENDE TILTAK OG FORHOLDSMESSIGHET ................................................................ 100 9.1 INNLEDNING ........................................................................................................................................ 100 9.2 BESKRIVELSE OG VURDERING AV FORSLAG TIL AVHJELPENDE TILTAK ................................................ 100 10 VEDTAK .................................................................................................................................................... 104 3 (1) Konkurransetilsynet viser til melding om foretakssammenslutning mottatt 16. november 2020 ("meldingen"), tilsynets varsel om inngrep mot foretakssammenslutningen 11. mars 2021 ("varselet") og partenes merknader til varselet 6. april 2021 ("tilsvaret"), samt partenes endelige forslag til avhjelpende tiltak 10. mai 2021. Videre vises det til øvrig korrespondanse og kontakt i anledning foretakssammenslutningen. (2) Konkurransetilsynet har kommet til at foretakssammenslutningen mellom Altia Plc. ("Altia") og Arcus ASA ("Arcus") i betydelig grad vil hindre effektiv konkurranse i markedene for salg av akevitt, vodka og brennevinsetterligninger under 22 prosent til Vinmonopolet. (3) Partene har fremsatt forslag til avhjelpende tiltak, og Konkurransetilsynet har funnet at de foreslåtte avhjelpende tiltakene vil avbøte de konkurransemessige virkningene som foretakssammenslutningen kan føre til. (4) Konkurransetilsynet har på denne bakgrunn fattet vedtak om inngrep hvor foretakssammenslutningen godkjennes på vilkår, jf. konkurranseloven1 § 16 annet ledd, jf. § 20 fjerde ledd. 1 Innledning 1.1 Sakens bakgrunn (5) Foretakssammenslutningen gjelder fusjon mellom Altia (som overtakende selskap) og Arcus (som overdragende selskap),
Load more

Recommended publications
  • COCKTAILS the Chai Tea
    WANDA IN WAKANDA 145:- Calvados, Black Currant, Maraschino, YES JEREZ (S) 145:- Rosé Syrup, Lemon Dark Rum, Sherry, Raisins, Green Tea, Rock Candy A refreshing sour with autumn notes of apple and black currant. It is what it is. Why put tea in water when you OH MY! Cherry PIE 155:- can put it in wine? Just like Jesus Cherry Heering, Cinnamon, Vanilla, Cream, Cava we turned water into wine in this MATA HARI Dry 155:- boozy rich drink where the Sherry Cognac, Chai infused This fluffy luxurious drink is the one to get if you wine shines. Noilly Prat, Lemon, like it sweet or if you like to treat yourself with Pomegranate some sparkling wine or if you are a fan of pie. And especially if you like everything above. A twist of the amazing cocktail from the famous Employees Only bar in New York. Fresh with a lot of interesting flavors from the Chai tea. COCKTAILS EAST OUT 145:- AUTUMN 2019 Jinzu gin, Galangal, Lemongrass, Lime Leaf, Chili, Sake, Lime The Autumn is here and we would like to welcome it LOBO LOCO (O) 145:- The cocktail version of the fantastic Tom with an amazing cocktail menu inspired by all the Herbs, Lemon, Lingonberry Jelly, Egg White Kha soup, except there is no coconut good ingredients the season has to offer. milk, it’s gin and sake instead. Just to A modern version of the old classic Swedish drink “Vargtass”. make it a little more fun. This list is composed of our favorite flavors from the This drink is refreshing, fruity and a little sour.
    [Show full text]
  • Event Packet Detailing Your Options
    Thank you for your interest in hosting your large party or event at THE VESPER in Campbell. In this packet, you will find information about our different event options as well as instructions on how to book an event with us. Whether you’re looking for a casual night out with family and friends or a more formal event with clients or business partners, we’re sure you will find that we can accommodate your needs. Please do not hesitate to call or email us with questions about our private events and availability. We look forward to working with you to plan an amazing event. Angelique Shepherd Event Manager Event Coordinator [email protected] [email protected] (408) 680-0401 Table of Contents STEPS TO BOOKING YOUR LARGE PARTY ...................................................................................................................................................... 2 VENUE ............................................................................................................................................................................................................................. 3 COCKTAIL PARTIES…………………………………………………………………..………………………………………………………………………..4 BUYOUTS ...................................................................................................................................................................................................................... 7 BUFFETS DINNERS…………………………………………………………………………………………………………………………………8 BEVERAGE PACKAGES .......................................................................................................................................................................................
    [Show full text]
  • Your Ultimate Home Bar Guide
    LIQUID CULTURE Your Ultimate Home Bar Guide 67 Essential Tips & Tools for Every Budget How to Entertain Like a Pro 75 Cocktails You Can Make at Home RAISINGRAISING thethe BARBAR Whether you’re stocking a basic bar or going for a master’s in mixology, our home bar guide will help you gear up Story by HANNAH C. FELDMAN and TRACY HOWARD Photos by STUART MULLENBERG 2 MBIBEMAGAZINE.COM IMBIBE RAISINGRAISING MAYBE you’ve been watching too many Thin Man movies. Maybe the thethe economy has made you realize the virtues of entertaining at home. Or BARBAR maybe your favorite neighborhood bar has inspired you to step up your own game. Whatever the reason, you’ve decided it’s time to set up a home bar you can be proud of. We know this can seem like a daunting undertaking: With the seemingly infinite varieties of spirits and gear out there, it’s hard to know what you actually need, and what’s an unnecessary expense. That’s why we’ve laid out everything you need to create the home bar of your dreams, whether you’re just starting or you’re ready to take your existing setup to the next level. We spoke with bartending pros across the country to get the most practical tips for stocking and using your home bar to best effect, and we scouted out some fun recipes you can make along the way. Before long, you’ll have a bar even Nick and Nora Charles would be impressed by. TIP: Be patient. Building a spirits collection is a long- term process.
    [Show full text]
  • 12 14 MICE SP Event Customization Guide V2.Indd
    EVENT EXPERIENCE GUIDE Toasting, tasting, touring, and more to create perfect meetings, incentives, conferences, and events WELCOME Group membership has its benefits. From internet access to photography to shore excursions and more, book your onboard products and services before you sail. That way, you can take advantage of group and precruise pricing and—best of all—spend your time on board enjoying the cruise. TABLE OF CONTENTS Beverage packages .................................................................................3 Cocktail receptions, parties, canapés ..................................................................6 Meeting breaks ....................................................................................12 Lunch menus......................................................................................13 Kosher-style meals.................................................................................14 Cakes and desserts ................................................................................15 Out of the box .....................................................................................16 Buyouts...........................................................................................18 Guidelines for ordering..............................................................................22 Celebrity Alcohol Policy .............................................................................23 Customizations....................................................................................24
    [Show full text]
  • Savory Cocktails CHALLENGE YOUR PALATE Sour Spicy Herbal Umami Bitter Smoky Rich Strong Savory Co Move Over Sweet
    HENR Y SAVORY COCKTAILS CHALLENGE YOUR PALATE SOUR SPICY HERBAL UMAMI BITTER SMOKY RICH STRONG SAVORY CO SAVORY Move over sweet. Cocktail aficionados are mixing up C creative concoctions that are KTAIL herbaceous, smoky and strong. S US $16.95 CAN $19.95 GREG HENRY author of Savory Pies Distributed by Publishers Group West These rims are anything but sugar-coated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of today’s coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like: YUZU SOUR GREEN TEA GIMLET OFF-WHITE NEGRONI PINK PEPPERCORN HOT GIN SLING GREENS FEE FIZZ THE SPICE TRAIL Packed with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barman’s companion are taste tested and mixologist approved. SAVORY COCKTAILS SOUR SPICY HERBAL UMAMI BITTER SMOKY RICH STRONG GREG HENRY To my mom. She wasn’t much of a cocktail drinker, but she did put the letters LUV on the wall above our 1970s freestanding bar in the downstairs den. Then when she got tired of it, she let me move that bar upstairs to my bedroom—which I thought was pretty darn glamorous as a 10-year-old. Copyright text and photographs © 2013 by Greg Henry. Copyright concept and design © 2013 by Ulysses Press and its licensors. All Rights Reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law.
    [Show full text]
  • Drink Recipes
    Whether it is your wedding, a gala event or an intimate cocktail party, Berkshire Mountain Distillers is here to help. We have created a list of time honored cocktails that lend themselves well to our spirits. Sit back, enjoy… and take the guesswork out of your next event. Please enjoy responsibly. ICE GLEN VODKA CAPE CODDER 2 oz Ice Glen Vodka “Clear. Mild honeydew and cream aromas. A supple entry 4 oz Cranberry juice leads to a dryish medium body with hints of eucalyptus ½ oz Fresh lime juice honey. Finishes with a peppery, light minty fade. Excellent.“ Lime wedge – Beverage Testing Institute Shake all ingredients with ice and strain into a highball glass with fresh APEROL SMASH ice. Garnish with a lime wedge. 1 oz Ice Glen Vodka CUCUMBER FIZZ ½ oz Fresh squeezed lime juice 2 slices of thickly cut cucumber ½ oz Simple Syrup 1½ oz Ice Glen Vodka 1 oz Aperol ½ oz St. Germain 5 Grapes ½ oz lemon juice Soda water ½ oz simple syrup* Muddle grapes in a Collins glass. Shake remaining ingredients with Soda water ice and strain into a into the Collins glass with fresh ice. Top with soda Cucumber slice, mint or lemon water (or try lemon/lime seltzer). Muddle cucumber and lemon. Shake all ingredients with ice and strain THE BARYSHNIKOV into a Collins glass with fresh ice. Top with soda water. Garnish with a - recipe by Six Depot Roastery cucumber slice, mint or lemon. **Simple syrup is optional try making one without it and add if desired** 2½ oz Ice Glen Vodka 5 oz Six depot cold brew GYPSY QUEEN Dash Simple syrup 2 oz Ice Glen Vodka 3 oz of milk 1 oz Benedictine Shake all ingredients with ice and strain into a highball glass with fresh 2 dashes Berkshire Mountain Distillers Coffee bitters ice.
    [Show full text]
  • Stuff Magazine, July 3, 2012-July 16, 2012
    JULY 3, 2012 - JULY 16, 2012 WWW.STUFFBOSTON.COM COCKTAILS DRINK LIKE A CHAMPION | BEER + LIQUOR = BUZZWORTHY | HOLLYWOOD TREASURES THE WORLD’S BEST RUM. WWW.FACEBOOK.COM/10CANERUM THE BEST WAY TO DRINK IS RESPONSIBLY 10 CANE™ I MPORTED RUM, 40% ALC/VOL, 2011 IMPORTED BY MOËT HENNESSY USA., INC, NEW YORK, NY. july 3, 2012 – july 16, 2012 HOTS 6 GET ...this or that 7 ...seen 8 ...close 10 ...cultured 12 ...pretty 14 ...out 16 STYLE 20 FEATURE OLYMPIC SPIRITS 22 WAITER, THERE’S A BEER IN MY COCKTAIL! 29 FEED food coma 37 5 courses 38 stuff it 39 liquid 40 RESIDE 42 29 SEX 43 Can’t decide between beer or liquor? Have both. Here Noon Inthasuwan of Moksa prepares her Irish Dragon, one FLASH 44 of several cool concoctions featured in “Waiter, There’s a Beer in My Cocktail!” on page 29. Or maybe you need to quench an Olympian-strong thirst like our cover model (Shawn Sweeney of Maggie Inc.). He raced all the way to The DAVID NICHOLAS’S STUFF 46 Hawthorne in Kenmore Square, one of several spots featured in “Olympic Spirits” on page 22. LETTER FROM THE EDITOR fanning myself with back issues ask us, Boston has no shortage help me finally score an orange pie can only do so much. Sitting on of innovators who consistently slice in Trivial Pursuit.) And since the windowsill, just beyond arm’s raise the bar on cocktails, from even cocktail nerds can crave an reach and mocking me like a lineup inventive individual mixologists ice-cold beer when the mercury of little boozy dwarves, are several to collectives like the Greater rises, Liza Weisstuch investigated still-unopened liquor bottles Boston Beverage Society, which the increasingly prevalent trend of acquired in the course of lifestyle- is spending the summer planning beer cocktails.
    [Show full text]
  • Ebook Download Booze Cruise : a Tour of the Worlds Essential Mixed
    BOOZE CRUISE : A TOUR OF THE WORLDS ESSENTIAL MIXED DRINKS PDF, EPUB, EBOOK André Darlington | 224 pages | 13 Apr 2021 | Running Press,U.S. | 9780762497850 | English | United States Booze Cruise : A Tour of the Worlds Essential Mixed Drinks PDF Book Traditional Foods. From the Editors at Merriam-Webster. Made with gin, lemon, and honey classic, this Prohibition-era cocktail was originally invented to mask the counterfeit bathtub gin die-hard drinkers were making at home in that era. Making Reservations Roger R. With Chicago in Phase 4 of its reopening plan , boats that take visitors on trips across the lake and river have been able to reopen at 50 percent of capacity, with a maximum of people allowed onboard. This book has a little bit of everything, and with eye-catching photos, you'll want it all. For a full refund, cancel at least 24 hours in advance of the start date of the experience. Grid List Map. Travel Professionals. We pick you up straight from your hotel, depart from our dock and we head to a beautiful coral reef for snorkeling. This new volume is a suitable gift for a recent college grad with a taste for craft cocktails. This quintessential highball has advanced 6 places since , proving that classics have staying power. The story goes that back in , Creole apothecary Antoine Peychaud invented the Sazerac in his shop at Royal Street. Its simple recipe calls for whiskey, lemon juice, and sugar. Statistics for booze cruise Look-up Popularity. A group of 6 booked this trip from TripAdvisor and not through the cruise ship as we do not like being in those lar ….
    [Show full text]
  • Vickers Cocktail Party Planning Guide 2018
    VICKERS COCKTAIL PARTY PLANNING GUIDE 2018 COCKTAIL PARTIES BOOKINGS & INQUIRIES Amanda Burigatto Brogan Arturo Burigatto Director, Events Proprietor 610-363-7998 610-363-7998 [email protected] LUNCH DINNER BANQUETS COCKTAILS Mon.-Fri 11:30-2:30 Mon.-Sat. 5:00-10:00 Mon-Sat. Happy Hour 4-6 M-F The Plantation Ballroom Vickers Plantation Ballroom is the perfect setting for your cocktail reception. Our luxurious ballroom features a private bar, private restrooms and is independent from Vickers historic restaurant making it the ideal space for larger events. Our spacious ballroom can host 120 guests seated with a dance floor or 150 guests for a light or heavy cocktail reception. The addition of our Hunt Room donned in reclaim wood with a vintage oversized fireplace lends a warmth and welcome to any event. Enjoy our Garden Patio canopied under hunter green umbrellas as an added space for your event! Cocktail Reception Packages Vickers cocktail Reception Packages are custom created to fit any budget. We provide suggested packages or our a la carte hors d’oeuvre menu that will allow you to get as extensive or simple as you’d like. Special Notes: • All cocktail parties will be subject to a $200 room set up fee • The minimum number of guests is 40 for a cocktail reception in our Plantation Ballroom • The food and beverage minimum is $2000 for all cocktail parties. This does not include tax, service fee or additional fees • Cocktail parties packages are intended for a duration of 2 hours. Additional time may be added at a rate of $250 per half hour unless otherwise noted.
    [Show full text]
  • Famille F Alkenbergest
    Restaurang FAMILLE F ALKENBERGEST. STRANDBAD 2011 CHAMPAGNE OSTRON / OYSTERS CAVA Piper Heidsieck Brut NV (FR) Marennes fine de clarie Clos Amador Brut Reserva NV (ES) 125:-/725:- 3st 115:- / 6st 210:- 98:-/550:- COCKTAILS FÖRRÄTTER / STARTERS KVÄLLENS COCKTAIL 136:- BAKAD ÄGGULA 135:- PILGRIMSMUSSLA 175:- Grillad gemsallad, kålrabbi, friterad purjolök, Tomat- & lökchutney, quinoacrunch, dill, HOLLYWOOD STAR 145:- picklad rädisa & tryffelmajonnäs brynt smörhollandaise & citron Vodka, passionsfrukt, citron, socker & champagne Baked egg yollk, grilled gem salad, kohl rabbi, fried leek, Scallop, tomato- & onion chutney, quinoa crunch, dill, Vodka, passion fruit, lemon, sugar & champagne pickled radish & truffle mayonaise browned butter hollandaise & lemon EXOTIC VARGTASS 140:- SOTAD LAX 160:- BIFFTARTAR 165:- O.P Andersson, lingon, lime & kokos Fänkål, gurka, schalottenlök, dillkrisp & fänkålsemulsion Krispig lök, ostronskivling, kimchi, sesamfrön, O.P Andersson, lingonberry, lime & coconut Blackened salmon, fennel, cucumber, charlottes, soja & chilimajonnäs dill crisp & fennel emulsion Beef tartar, crispy onion, oyster mushrooms, kimchi, HERBAL FASHION 140:- sesame seeds, soya & chili mayonaise Bourbon, chartreuse, citron verbena & angostura bitter LÖJROM 189:- Bourbon, chartreuse, lemon verbena & angostura bitter Smörstekt brioche, picklad rödlök, dill, BAKAD BETA & GETOSTKRÄM 140:- färsk pepparrot & smetana Grillad persika, saltrostade valnötter, basilika ALKOHOLFRI 75:- Bleak roe, toasted brioche, pickled red onion, Baked beetroot &
    [Show full text]
  • Private Events Information Gather Craft Enjoy
    PRIVATE EVENTS INFORMATION CRAFT GATHER ENJOY About “I want guests to feel like they are coming to my home for a fabulous cocktail party.” That was Chef Barbara Lynch’s vision for Drink. A few years later, the cocktail bar is regarded as one of the best in the world and an anchor in the Fort Point neighborhood. Dedicated to the craft of the cocktail, Drink blends time-honored techniques and the classic cocktails of the pre-prohibition era with modern innovation and the very best artisanal ingredients. Drink also offers a thoughtful collection of white, red, and sparkling wines selected by James Beard Award-winning Wine Director Cat Silirie, as well as a seasonal selection of beer. To complement the libations (and keep the cocktail party theme alive), Drink’s kitchen team has created an incredible menu of small bites - all finger foods, ranging from elegant hors d’oeuvres, substantial small plates, to the burger which has developed a cult-like following. The food is inventive, fun, and delicious, offering the perfect foil for the expertly crafted cocktails. 2 of 8 DRINK / PRIVATE EVENTS INFORMATION Space The interior of Drink, designed by Cheryl and Jeffrey Katz, reflects the rough-elegant industrial feel of the Fort Point neighborhood and preserves the fantastic history of the building - once a wool warehouse - evident in the exposed brick, granite, and wooden beams. Inspired by the spirit of community, Drink’s 35 seat bar weaves throughout the room, creating six corners for guests to comfortably gather and watch bar staff chip ice from a crystal clear, 50 pound block, muddle herbs, and serve up some great cocktails.
    [Show full text]
  • Cocktail Mixing Basic Knowledge: Making You Look Smarter And
    Cocktail Mixing Or Basic knowledge: Making you look smarter and classier than the other guys at the bar Mark Anstrom Table of Contents 1) Overview 1.1) The Shot 1.2) Pouring Technique 1.3) Serving Methods 2) List of Bar Essentials 3) The Martini 3.1) A brief history 3.2) Directions 3.3) Variations 4) The Manhattan 4.1) A brief history 4.2) Directions 4.3) Variations 5) Glossary Average Joe Beerdrinker knows very little about mixing drinks except for, maybe, the contents of a “Rum and Coke” and that a “Blowjob” is also a drink. This article’s goal is to help educate, even to the slightest degree, the average drinker. Knowing that a lime should go in a Corona is common knowledge, but not many people know how to mix a dry martini. After this article the reader should be able to “shop talk” with a bartender and not look like an idiot at a cocktail party. 1) Overview This set of instructions is written for anyone from curious cocktail drinkers to experienced bartenders looking for a tip. The following article will cover basic cocktail mixing and is spiced up with some interesting facts. Due to the limitations of the article, the cocktails presented in this instruction set are confined to the Manhattan and the Martini, along with some variations. Although this article only covers two drinks, the processes and terms are universal and can be applied to other drinks as well. 1.1) The Shot All drink recipes are based on the principle of a “shot.” A shot is approximately equal in alcohol content to a serving of beer or a typical serving of wine.
    [Show full text]