DOCSLIB.ORG

Free Bartending School Chapter 13 No Hangover, Please Non-Alcoholic Drinks

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Free Bartending School Chapter 13 No Hangover, Please Non-Alcoholic Drinks Free bartending school Chapter 13 No Hangover, Please Non-alcoholic Drinks We should start by clarifying the common misunderstanding that Virgin Drinks and non- alcoholic drinks are one in the same. Not true. Virgin Drinks are simply drinks where the alcohol is excluded, for example, to make a Virgin Margarita or a Frozen Daiquiri, simply remove the alcohol from the recipe. You can apply this practice to any drink out there. Non-alcoholic drinks on the other hand are drinks specifically designed to be served without alcohol. This is not the type of point that would be the difference in you obtaining a job, but it is still the type of knowledge you should commit to memory. It is important to have a few non-alcoholic drinks up your sleeve that you can offer to a designated driver, non-drinker or child. Drink Mix Preparation Glass Garnish Roy Rogers Cola, 2-3 dashes grenadine Rocks Highball Cherry Shirley Temple Lemon Lime Soda, ginger ale, 2-3 dashes grenadine Rocks Highball Cherry Yellow Jacket Pineapple, Orange & Lemon Juice Shaken Highball None Cranberry Cooler Cranberry juice, Lemon Lime Rocks Highball None Other Popular Drinks By focusing on the 7 drink clusters detailed above and practicing their subtle varieties, you will have a strong working knowledge of how to make 76 drinks by focusing only on the unique qualities of 13! Not bad, eh? As you learned earlier, DME Shortcuts™ will put you on the fast track to getting behind the speed rail at your new place of employment, however, there are, some, drinks that you really should commit to memory. You didn’t think you’d get off that easy, did you? Every bar will differ, but years of experience has shown that what we’ve included in Chapter 17 should take care of more than 75% of the drinks that are ordered of you. Don’t be concerned when you take a look at the 200+ differing drinks we’ve listed. There is no need to memorize all these drinks! However, we would suggest that you have fun and explore this chapter and try to add another 10 or so from this list on top of the 76 listed above to your repertoire of “no brainers”. Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 13. These are refreshing drinks to enjoy almost any time. We’d recommend preparing one of the following: • Roy Rogers • Yellow Jacket Before proceeding, we do strongly recommend re-reading Chapters 8-13 due to the vast amount of important information that these chapters contain. We’ve reached the end of the drink memorization processes, let’s just make sure you’ve got it down before moving forward! 13-140 What's the difference between a Virgin drink and a non-alcoholic drink? 13-141 What are all the ingredients in a Shirley Temple? Chapter 12 Wake Up! Coffee & Other Hot Drinks You’ll find yourself regularly making hot drinks if you work at a ski resort or similar, or at a typical bar for customers stopping by after a meal. Drink Alcohol Mix Preparation Glass Garnish Hot Toddy Whisky Sugar, water, 2 cloves Hot Coffee mug Lemon Twist Hot Buttered Rum Rum Hot water, 1t butter, 1t brown sugar Hot Coffee Mug Nutmeg, Cinnamon stick Irish Coffee Irish whisky Coffee, sugar, cream Hot Coffee Mug None Mexican Coffee Kahlua Coffee, sugar, cream Hot Coffee Mug None Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 12. The most appropriate time to try one of these drinks would be on a cold evening or after dinner. We’d recommend preparing one of the following: • Hot Toddy • Mexican Coffee Chapter 11 Specialty Drinks Cream & Tropical Drinks Specialty drinks will never be on the typical list of your most commonly served drinks, however, as the name of the chapter insinuates, these are special occasion drinks. What this means to you is that you won’t be making them often, however when you do, your customers will want to be served something commensurate with their celebration. In other words, you’ve got to make it good! Cream Drinks Cream drinks are a richer drink, usually enjoyed after dinner and not often ordered in succession as a result of the filling effect of the cream. The common theme in the Cream Drink Cluster is the cream mix. We’ve included some of the most popular Cream Drinks below: Popular Cream Drinks at a Glance Drink Alcohol Mix Preparation Glass Garnish Chocolate Rum Rum, brown crème de cacao, clear crème de menthe Cream Rocks Double Rocks None Grasshopper Green crème de menthe, clear crème de menthe Cream Shaken Martini None Almond Joy (Toasted Almond) Kahlua, Amaretto Cream Rocks Double Rocks None Root Beer Float Kahlua, Galliano Cream Rocks Highball Whipped Cream Screaming Orgasm Vodka, Bailey’s, Amaretto Cream, splash club soda Rocks Double Rocks None Tropical Drinks Unless you’re working at a themed bar or a cruise ship, chances are tropical drinks won’t be included in your staple of regulars, however, in DME’s opinion, knowing how to make a good Pina Colada is paramount to being a true bartender. Drink Alcohol Mix Preparation Glass Garnish Pina Colada Light Rum Coconut Milk, Crushed Pineapple Blended Highball Pineapple, Straw Mai Tai Light Rum, Triple Sec Simple Syrup, Sweet & Sour Mix Rocks Highball Cherry Hurricane Light Rum, Dark Rum OJ, Cranberry Juice, 4 dashes grenadine Rocks Highball Orange Slice Planters Punch Rum, float of Jamaican rum OJ, pineapple juice, Rose’s lime, grenadine Rocks Highball Pineapple wedge Alabama Slammer Amaretto, sloe gin, Southern Comfort OJ Rocks Highball Orange Slice Blue Hawaiian Rum, blue curacao, float of Jamaican Rum Sweet & Sour, Pineapple juice Blended Highball Pineapple wedge Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 11. These more exotic drink clusters are also important to have committed to memory. We’d recommend preparing one of the following: • Almond Joy • Hurricane • Pina Colada 11-134 When are cream drinks most often ordered? 11-135 What garnish goes with a Pina Colada? 11-136 What are all the ingredients of a Hurricane? 11-137 What glass should you use for all the popular tropical drinks listed? Chapter 10 The Shot & Shooter Cluster Who ever said getting a shot was painful? Perhaps the easiest of all your tasks as a bartender from the preparation standpoint, straight, or neat shots are as easy as pouring liquor straight from the bottle into the shot glass, however it’s not always that simple. Some liquors when served as shooters need be chilled and others layered. Shot recipes abound and in time, you’ll likely find yourself making up your own! We’ve listed additional shot recipes in chapter 17, however have chosen a popular group of combined, shaken and layered shots to feature in the reference table below which you should use to practice at home and commit to memory. The Shot & Shooter Cluster Drink Alcohol Mix Preparation Glass Garnish *3 Wise Men Jack Daniels, Jim Beam, Old Grandad None Combined Shot None Blow Job Kahlua, Bailey’s Irish Cream None Layered Shot Whipped Cream Cement Mixer Bailey’s 3 dashes Rose’s lime Layered Shot None Fourth of July Grenadine, Vodka, Blue Curacao None Layered Shot None Anti Freeze Vodka, Midori None Shaken Shot None M&M Kahlua, Amaretto None Layered Shot None *Tequila Slammer Tequila Lemon Lime Soda Combined Shot None Prairie Fire Tequila 2-3 dashes Tabasco® Layered Shot None Slippery Nipple Sambuca, Bailey’s Dash of grenadine Layered Shot None * For both of these shots, after combining ingredients, quickly slam the shot onto the bar with your hand over a napkin on top of the glass. Jello Shots Becoming more and more popular at bars and at home parties, Jello Shots combine your favorite liquor into a jello mixture and are served in small containers like miniature Dixie cups. Certification Test Questions & Hands on Homework Please find your test questions relating to Chapter 10. The most difficult thing about the shooter cluster is getting them all down, but this really isn’t necessary. They are so simply made that you’ll commit your staples to memory and when requested for something foreign to you, simply consult chapter 17 for easy access recipes. (We strongly recommend all bars to carry a copy of Drinks… Made Easy™, and if your establishment does not, be sure to bring your copy each time you go to work). Given the simplicity in preparing the majority of shooters, we feel your time would be best utilized in working to prepare a layered or shaken shooter. We’d recommend one of the following: • Anti Freeze • Blow Job • Fourth of July 10-129 What Method is used to prepare a Fourth of July Shot? 10-130 What Method is used to prepare an Anti-Freeze shot? 10-131 What do you garnish a Blow Job with? 10-132 What three alcohols are in a Three Wise Men shot? 10-133 What alcohol is in a screaming Orgasm? Chapter 9 Make Drinks? Easy… Basic Drink Clusters – Know these and it’ll make your job a breeze. Continuing in our efforts to simplify the bartending process and speed your employment as a full time bartender, we’ve developed and grouped popular drinks into 12 Drink Clusters that share many of the same attributes. You’ll find that if you commit to memory how to concoct the chief drink of that cluster and then concentrate on learning just the names of the individual drinks within the cluster, you should be able to intuitively jog your memory of what it takes to make the remaining drinks in the cluster when called upon.
Load more

Recommended publications
  • For the First Lesson, Please Have
    For the first lesson, please have: There are a few things you will need to prepare prior to your first lesson. 5 Steps to Getting Started: 1. Have Pre-Made Ice (2 Sheets of more if possible) If you have an ice bucket or scoop that would also be great (but not required). 2. Have a Lime + Lemon or Oranges (for cutting practice) 3. Have Glasses (as many as possible) out and on the counter ready for lesson (to match diagram below) (if you do not have all of the glasses please don’t worry or go purchase them) 4. Have a Fruit Cutting knife. (Can be a steak knife) 5. Have your Kit On Your Counter (with all of the above) and a Pen Kit Diagram Includes: 1- 4 Pronged Strainer 1-Stainless Steel 28 Oz Shaker 1-Stainless Steel 1 Oz/1.5Oz Jigger 2-Colored Pourer Nozzles Practice cocktail straws 2-36 Oz’ Practice Liquor Bottles Food colored liquid for practice 1-Colored Shot Glass 1 Oz (Glasses to be provided by you) -—STOP— THE FOLLOWING PAGES ARE ONLY TO BE COMPLETED DURING THE LESSON On each page, underlined is the action either the instructor or student must do INSTRUCTOR- This is the NEW Summer 2013 Curriculum (please follow in the below order:) Step 1: Go over glasses and Tools and set bar (p. 1-3) Step 2: Free Pour Step 3: Shot pour Step 4: Cutting Fruit Step 5: Mixed drinks Step 6: How to use a strainer and shaker Step 7: Instructor Orders drinks from student/ Time student’s drink making with stopwatch Step 8: Checking IDs Step 9 OPTIONAL Step 1: Glasses Figure 1-5 1.
    [Show full text]
  • Lake Elmo Inn CATERING SERVICES
    Lake Elmo Inn CATERING SERVICES WORLD CLASS DINING CLOSE TO HOME • SERVING THE TWIN CITIES SINCE 1881 SIGNATURE DRINKS Spring Summer Raspberry-Orange Champagne Cocktail Limoncello Iced Tea 1 Raspberry ½ ounce Limoncello 1 tbsp. Grand Marnier ½ ounce Vodka 1 medium Orange 4 ounces Sweetened Brewed Tea, iced (cut in half and sliced in ¼ inch thick half moons) Lemon Slices, for garnish 3 ounces Champagne, chilled Pour Limoncello, Vodka, and Iced Tea over ice in tall Place a raspberry in the bottom of a Champagne Flute. glasses. Garnish with Lemon Slices and serve with Straws. Add a tablespoon of Grand Marnier to the glass. Place half a Slice of Orange on the rim of the glass. Fill flute three-quarters full of chilled Champagne and serve. Mango Tequila Sunset ½ ounce Tequila Classic Bellini 1 ounce Pomegranate Liqueur 1 tbsp. Peach Puree 4 ounces Mango Juice ½ ounce Peach Schnapps, chilled Ice Cubes ½ ounce Vodka, chilled Mango and Watermelon Balls, for garnish 3 ounces Champagne, chilled Fill a 10-ounce Highball Glass halfway with ice, and Pour the Peach Puree, the Schnapps, and the Vodka pour Tequila and Pomegranate Liqueur over the ice. Slowly top with Mango Juice for a layered drink. Place into a Champagne Flute. Pour the Champagne over the top and serve. a piece of Mango and a Watermelon Ball on a skewer for garnish. Mimosa with a Splash Blackberry Champagne 1 ounce Orange Juice, chilled 3 ounces Champagne, chilled ¾ ounce of Blackberry Simple Syrup ½ ounce Grand Marnier, chilled 3 ounces Champagne Orange Slices, cut into quarters for garnish 2 Blackberries, for garnish Pour the Blackberry Simple Syrup into a Champagne Pour the Orange Juice and Grand Marnier into a Flute and top with the Champagne.
    [Show full text]
  • SCHOOL CATALOG 5354 North High Street, Columbus, OH 43214 *Member of the Professional Bartending Schools of America Network
    Ohio Registration # 14-12-2055T SCHOOL CATALOG 5354 North High Street, Columbus, OH 43214 *Member of the Professional Bartending Schools of America Network September 28, 2016 Columbus Bartending School offers an excellent Bartending program with first-rate training facilities and great amenities. Since bartending is a hands-on profession, it needs to be taught by hands-on professional instruction behind real working bars. Columbus Bartending School will teach you what you need to know to become a professional bartender in as little as one week. Our company, which is comprised of over 90 schools nationwide, trains more than 8,000 bartenders each year. Successful completion of this 40-hour Course, will entitle you to receive a certificate from our school along with a letter of recommendation that denotes the complete 40 hour approved bartending program. Bartending jobs vary by region but Ohio has so many liquor serving establishments that certified bartenders are in great demand. We've found that many people have changed careers to become full-time bartenders. In addition, many supplement their income with part-time bartending work. In good times and bad, people socialize in pubs, restaurants, nightclubs and in local bars. If you are ready to learn more, please make the time to visit us. We will show you our standards and how we've trained thousands of people just like you. Columbus Bartending School graduates are also offered local and nationwide job placement assistance. Please call (614) 885-9610 or email us at: [email protected]. Admission requirements and procedures: Ohio law prohibits persons under the age of 21 from being employed as a bartender.
    [Show full text]
  • Tennessean Article.Pub
    NASHVILLE, A GANNETT TENNESSEE THE TENNESSEAN NEWSPAPER VOLUME 97, NO. 214 5 SECTIONS S © COPYRIGHT 2001 PERIODICALS POSTAGE PAID IN NASHVILLE, TN By KETURA WALKER Bartending school grants students the training for a fun and flexible job that’s also lucrative Staff Writer this year have finished the program. Requirements for entering Kim Barber, a 33-year-old certified public accountant bartending school from Hendersonville, recently completed the program to BELLY UP earn some extra money on the side. “I enjoy the atmos- Tennessee law requires a server permit to phere because this is less stressful and it keeps me be employed as a bartender. to a new career f\relaxed,” she said. Within the 40-hour course, she learned To apply for the permit, an individual must how to make 150 mixed drinks. The purple hooter-shooter complete an application and meet the fol- he lights are dimmed as the sounds of Aeros- is her favorite to prepare. lowing requirements; mith bleed through the speakers. A poster of In addition to mixed drinks, students learn about serv- • No conviction of any crime related to Tom Cruise in Cocktail graces the wall along ing beer and wine. Students can complete the course in sale of beverage alcohol or beer, with shrines to beers from around the world. one week or stretch it out to two weeks. Course tuition is schedules 1&2 controlled substance or sex-related crime or embezzlement TLiquor bottles sit against the wall waiting to be emptied. reasonable, but graduates can earn it back in tips within the in past eight years.
    [Show full text]
  • The Bartender's Best Friend
    The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page i The Bartender’s Best Friend 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iii The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iv This book is printed on acid-free paper. Copyright © 2003 by Mardee Haidin Regan. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permis- sion of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copy- right.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose.
    [Show full text]
  • Cocktail Chemistry View Menu
    Introduction We wanted to do a menu that looked at some of the stranger parts of mixing drinks. Here is collection of 16 cocktails that each have an element of weird science to them. We look at infusions of flavour, manipulations of texture and emulsions, the balance of sugar and acidity, density and carbonation, amongst others. Our top priority was for these drinks to taste good and be enjoyed. There is a lot of information about the processes behind the drinks as well for anyone interested. For this course you will need: Hibiscus infused Bathtub Punch Mezcal Fizz £9 Nitrogen pressured infusion £32 Natural maceration infusion Hibiscus infused Del Maguey Mezcal Vida, DOM Benedictine, Yellow Chartreuse, Lemon Juice, Bathtub Gin, Briottet Kumquat Liqueur, London Fields Hackney Hopster Pale Ale, Soda Water, Hibiscus Syrup, Egg White, Soda Water Butterfly Pea Syrup, Citric Acid Slight smokiness, floral vibes, fresh citrus burst Light, fresh, easy drinking orange and citrus forward; three-litre sharing vessel Alcohol’s ability to suck flavours from herbs, You can infuse flavours into alcohol almost instantly with nothing more than an iSi Cream fruits and spices by infusion and then Osmosis and Dissolution Whipper. An iSi whipper is a siphon chefs have used for years that uses nitrogen to create preserve those flavours has been used since There are two processes which occur when whipped cream and more creatively, foams. They received a notable bump in popularity in the middle ages, originally by monks to you’re infusing certain ingredients in alcohol: the 90s when chef Ferran Adrià used them heavily in his ground-breaking restaurant El Bulli produce medicinal potions.
    [Show full text]
  • Professional Bartenders School Workbook
    Campus Store T-Shirts and More Be Sure to Check Out Professional Bartender School’s Online Campus Store www.ProBartendingSchool.com and click on Campus Store or Campus Store: www.zazzle.com/BartenderSchool T-Shirts Hoodies Customize online Mugs your clothing Caps styles, color and size Tote Bags Business Cards and more VISIT THE CAMPUS STORE OFTEN AS WE CONSTANTLY ADD NEW BARTENDING SCHOOL ITEMS Campus Store: www.zazzle.com/BartenderSchool NOTES STUDENT NAME___________________________ ADMISSIONS: 760.471.5500 SAN MARCOS SCHOOL INSTRUCTOR PHONE: 760.471.8400 MISSION VALLEY SCHOOL INSTRUCTOR PHONE: 619.684.1970 JOB PLACEMENT LINE: 760.744.6300 PLEASE SILENCE YOUR CELL PHONES!! Every class will be about 1 hour instruction and 2 hours hands-on training. You must complete 30 hours of class time to graduate. Students who must miss classes, arrive late, or leave early, please make arrangements with your instructor to make up for lost time. We are very flexible, but it is imperative that you let us know the circumstances. Signing In and Out: State law requires that all students sign in on our daily attendance sheets in order to receive credit for your classes. Students in the afternoon class must park in the rear parking lot to accommodate the other businesses. 48 1 NOTES The bar station, or well , is where a bartender prepares cocktails. Every bar has the same or similar equipment. When your well is fully stocked, you will have everything you need for your shift at arms length. Your well liquors are the lowest quality and cheapest liquor available. They are located in the speed rail for easy access.
    [Show full text]
  • Analytical Methods and Procedures in the Small Winery Laboratory
    Appendix A Analytical Methods and Procedures in the Small Winery Laboratory 1. Acetaldehyde Determination 2. Agar Slant Preparation 3. Alcohol Determination by Distillation 4. Alcohol Determination by Salleron-DuJardin Ebulliometer 5. Balling Determination 6. Brix Determination by Hydrometer '7. Brix Determination by Refractometer 8. Carbon Dioxide Determination by Piercing Device 9. Copper and Iron Determination by Spectrophotometry 10. Differential Stain Procedure 11. Extract Determination by Hydrometer 12. Extract Determination by Nomograph-Dessert Wines 13. Extract Determination by Nomograph-Table Wines 14. Gram Stain Procedure 15. Light Transmission (Color Intensity) by Spectrophotometry 16. Malo-Lactic Fermentation Determination by Paper Chromatography 17. Microscopy 18. Organoleptic Analysis 19. Oxygen Determination 20. pH Determination 21. Plating Procedure 22. Sulfur Dioxide-Free 23. Sulfur Dioxide-Total 24. Total Acidity Determination by Titration 25. Total Acidity Determination by Titration-pH Meter 26. Viable Microorganisms in Bottled Wines-Millipore Method 27. Viable Yeasts in Bottled Wines-Rapid Method of Detection 28. Volatile Acidity Determination by Cash Volatile Acid Apparatus Courtesy of Champagne News and Information Bureau 311 312 COMMERCIAL WINEMAKING 1. ACETALDEHYDE DETERMINATION When analyzing wines for total acetaldehyde content, a small percentage (3-4% in wines containing 20% ethanol and less than 1% in table wine containing 12% ethanol) is bound as acetal. This is not recovered in the usual procedures. The procedure given below is that of Jaulmes and Ham­ elle as tested by Guymon and Wright and is an official method of the AOAC. Modifications to consider the acetal concentration can be made. The air oxidative changes taking place during the alkaline titration step are pre­ vented by addition of a chelating agent (EDTA) to bind copper present.
    [Show full text]
  • CSS Workbook 2019 Answer
    Answer Key Note: Page numbers refer to the workbook Chapter One: Spirit Production Page 7 (Exercise 1: The Production of Distilled Spirits: Fill in the Blank/Short Answer) 1. Ethanol/ethyl alcohol 2. Typically, a person may consume a potable form of alcohol in moderation without suffering any undesirable effects 3. Grapes, other fruit, honey, sugarcane, molasses 4. Rice, potatoes, grains, (agave) 5. 212°F (100°C) 6. 173°F (78°C) 7. They dissolve in one another 8. 96.5% Page 8 (Exercise 2: The Production of Distilled Spirits: Matching) 1. Wash 7. Proof 2. Dehydration 8. Heart 3. Congeners 9. Lees 4. Vaporization 10. Tails 5. Tails 11. Heads 6. Heads 12. Cut Points Page 9 (Exercise 3: The Pot Still Diagram) 1. Water source 5. Wash inlet 2. Worm condenser 6. Still head 3. Cooling water 7. Copper pot 4. Swan’s neck 8. Collecting safe Page 10 (Exercise 4: Types of Stills: Matching) 1. Pot still 8. Hydroselector 2. Brouillis 9. Rectifier 3. Low wines 10. Hybrid still 4. Reflux 11. Downcomer 5. Patent still 12. Aeneas Coffey 6. Analyzer 13. Multiple Column Still 7. Robert Stein 14. Lyne Arm Page 11 (Exercise 5: The Column Still Diagram) 1. High alcohol product take-off 2. Condenser 3. 50% abv product take-off 4. 10% abv product take-off 5. Boiler 6. Liquid return 7. Wash feed 8. Analyzer-rectifying section 9. Analyzer-stripping section 10. Reflux tube 1 Page 12 (Exercise 6: The Hybrid Still Diagram) 1. Condenser 5. Heat source 2. Alcohol/water vapor 6.
    [Show full text]
  • Roinn Cosanta
    ROINN COSANTA. BUREAU OF MILITARY HISTORY, 1913-21. STATEMENT BY WITNESS DOCUMENT NO. W.S. 849 Witness James Brendan Connolly, 20 East Brookline St., Boston 18, Mass., U.S.A. Identity. Commissioner for the American Committee for the Relief in Ireland, 1921. Subject. Events in Ireland, 1921. Conditions, if any, Stipulated by Witness. Nil File No. S.1985 Form B.S.M.2 syndicate a sign ceil Sailed I fox be are for U/S. co-coin out Ducal finding is And press. naysay a finding in McNulty Aroused I au have Would I later. expertise my if Roll of with April 9, 1953 to TBI. Dear Mr. McDunphy: cared With this I include a Memo of several actions intelligently planned and Black and Tan War, and of executed by the IRA during the I daringly the leaders of such actions which I had first hand knowledge from soon endow, an to include their doings in Hearst in after they took place. I felt urge my in Ireland that War, but the War A press accounts of my experiences during Tech harm to still active still so would bring people in being on, my doing I Ear the War. expense Tan of records to make three chapters of my Enough my Hearst press a volume SEA-BORNE. In the in my long-after-the-War experiences a and so on, daring IRA doing Knew Marveby Hearst press stuff I said I could write book, of Generous as written. You quote that, but it would hurt and that went into Sea-Borne, I to do so, and ask me to do the stories of high IRA action pan and proper foi you must but the deeds I had early knowledge of, surely be known Gent now; great to recalled, if native Irish writers now.
    [Show full text]
  • ABC Bartending Schools Catalog
    ABC BARTENDING SCHOOLS 5024 South Ash Avenue Tempe, AZ 85282 (480) 777-2333 Fax (480) 777-5353 SCHOOL CATALOG Bartending & Mixology Published August 2004 Phoenix/Tempe - Las Vegas - Palm Beach - Miami - Orlando - Duluth Orange County - South Beach - San Francisco - Atlanta - Los Angeles Fort Lauderdale - Birmingham - Tampa – Jacksonville - Chicago -Hawaii New York - Houston - Mount Prospect - Dallas - Detroit - Columbus Corporate Oces 3317 NW 10th Terrace, Suite 407 Fort Lauderdale, FL 33309 (954) 566-0488 Fax (954) 566-0456 Just Remember This Number... 1-888-COCKTAIL (Toll Free) Nationwide Table of Contents Page # Locations Inside Front Cover Administration Staff & Instructors 1 Introduction Educational Philosophy 1 Legal Control 2 Licenses 2 Facilities 2 Academic School Hours 2 Class Size 2 Instructional Hour 2 Transfer of Credits 3 Attendance 3 Leave of Absences 4 Withdrawal & Dismissal 4 Student Conduct & Responsibility 5 Tutorial 5 Standards of Academic Progress 5 Grading System 6 Admissions Admission Requirements 2 Enrollment & Start Dates 6 Financial Assistance 3 Student Services Housing 4 Graduation 6 Placement 4 Grievance & Resolution Procedures 5 Appeals Procedures 4 Refund and Cancellation Policies 7 Calendar 6 & 8 Tuition & Fees 8 Course Description 11 Program Outline 10 i STUDENT NOTES ii ADMINISTRATIVE STAFF & FACULTY: Director / Owner Tony Sylvester Administrator Charrise Abruntilla Instructor John Kane Instructor Terry Milsaps FACULTY: All faculty members are experienced in their field of training. All faculty members are licensed in states requiring licensing by the appropriate licensing authority. DISCLAIMER: The student should be aware that some information in the catalog might change. It is recommended that students considering enrolling in the school check with the schools web site (www.abcbartending.com) or the School Director to determine if there has been any change from the information provided in the catalog.
    [Show full text]
  • Fruit Wine Pops
    Fruit Wine Mixology Copyright © 2015 St. James Winery All rights reserved including the right to reproduce this book or portions thereof in any form whatsoever. First Edition Learn more about St. James Winery at www.stjameswinery.com Layout and design by Lohman Hills Creative, LLC. Learn more about Lohman Hills Creative online at www.lohmanhills.com 4 Contents Introduction . 7 Peach . .46 Peach Bourbon Sour . .48 Soft Fuzzy Navel . 49 Blackberry . 8 Stoned Sangria . 51 St. Paul Sidecar . 10 Peach and Pisco Sour . 52 Milady de Winter . 11 Peach Persuasion . 53 Blackberry Mint Julep . 13 Sparkling White Peach Mulled Blackberry Wine . .14 Sangria . 54 Black Cherry Wine . 15 Love Potion Made with Wine . .56 Peachy Ginger Spritzer . 57 Blueberry . 16 BlueTini . .18 Just Peachy Ginger Tea . 58 Blue Rumble . 18 Blue Cactus . .19 Raspberry . 60 Blueberry Coffee Cake . .20 Fruit Explosion Sangria . 62 Raspberry Mango Sangria . 62 French Martini . 63 Cherry . 22 Brandy Alexandria . 64 Mulled Cherry Wine . .25 Red Tiger . .66 Cherry Stinger . .26 St. James Cup . 27 Raspberry Rapture . 67 Cherry Limeade . 28 Holiday Highball . .30 Strawberry . .68 Cherry Limonade . 31 St. James Winery Lemonade . 70 Rosy Fingered Dawn . 71 Cranberry . .32 Strawberry Fields Forever . 72 Bubbles & Bogs . 35 Strawberry Watermelon Cape Cod . .35 Agua Fresca . 74 Cozy Cranberry Cocktail . 36 Strawberry Watermelon Cosmopolitan . .37 Lemonade . .75 Cranberry Apple Pie Strawberry Wine Mojito . .77 in a Glass . .38 Strawberry Wine Shooters . .80 Cranberry Lime Punch . .40 Cranapple Cin . 41 Strawberry Margarita . 79 Cranberry Wine Slush . .43 Fruit Wine Pops . 81 Santa’s Sangria . .44 Cranberry Squeeze . .45 Bartender Essentials .
    [Show full text]