All about food allergies

There is a lot to say on this subject so let’s start with what is what and why is this happening to us.  

Food allergy is an abnormally strong immune system reaction to proteins in our food. It is a form of food hypersensitivity. Can occur instantly, within seconds or in a few hours.  It is not food poisoning.

Food intolerance is when the reaction happens later and it lasts longer and it’s just uncomfortable. It happens when your body has difficulty digesting. 

Allergens- the substance (antigen) that leads to the response of the immune system. They are the allergy triggers . 

Histamine- an organic substance that is responsible for starting the process of getting rid of the allergens from your body. They make you sneeze, itch, have a runny nose or tear up. The amount that you need varies from person to person. 

Cross-reactivity is when the proteins of different allergens are so similar that the body can not distinguish between them.


Factors 

  1. Hereditary- runs in the family 
  2. Sensibilization – prolonged exposure to allergens

In The Netherlands there are 14 allergens that are required by law. I am amusing those because I found them to be the main categories that are creating problems, food wise. Other allergens are pet or pollen, but we are not discussing them. 

In children you can mostly see an allergic reaction to: milk, eggs, fish and nuts.

In adults you can see reactions to: nuts, fish, gluten and soy. A high number of adults that are lactose intolerant.

In really unlucky people they can have an allergy to almost all the ingredients and for that I am sorry. 

Symptoms 

They vary as well.

 The face, lips, tongue or eyelids can swell or itch. (O.A.S= oral allergy syndrome)

You can have a stuffy nose, shortness of breath. 

You can experience a rash, vomiting or diarrhea. 

In severe cases people need an adrenaline injection because they enter an anaphylactic shock that if not treated can cause death. 

Dealing with allergens 

Prepare your food carefully and be mindful of cross- contamination. 

Communicate your food and dietary restrictions. 

You will find here info about:

Gluten allergy 

Gluten sensitivity is a common intestinal condition. Having a coeliac disease is not an allergic condition.

Found in: grains, wheat, barley, rye, oats, spelt, kamut.

Possible cross-reactivity with: milk, corn, rice, yeast 

Symptoms of the allergy: bloated belly, abdominal pain, vomiting, less appetite, persistent diarrhea, stinky greasy stool. 


Egg allergy

Some people can eat cooked eggs because the proteins are broken during the cooking process but that doesn’t mean that your allergy is gone. 

Possible cross-reactivity with: other egg types, meat. 

Symptoms of the allergy: audible breathing, asthma like symptoms, abdominal pain, vomiting, cramps, diarrhea or constipation. Can induce an anaphylactic shock. 


Fish allergy 

The protein from fish that is causing all those nasty symptoms is very heat stable so cooking it will not help.

Possible cross-reactivity with: other fish species. No cross-reaction with crustaceans, squid, snails or caviar. 

Symptoms of the allergy : gastrointestinal complaints, respiratory problems, skin rashes, an anaphylaxis shock may occur, angioedema( a swelling or accumulation of fluid that occurs in a short period of time, mostly encountered in face, tongue, intestines or throat).


Peanut allergy

Also known as earth nut, groundnut, oil nut or monkey nut. That is actually not a nut, it is a bean. 

This is a life threatening allergy. The reaction to this can be so strong and quick, if a quick action is not taken it may end in death. And who wants to tell close ones that their dear relative died from a peanut.

Possible cross-reactivity with: soy, peas, lentils, lupin, beans, birch pollen. 

Symptoms of the allergy: most commonly they involve skin complaints. You can also hear about angioedema or respiratory problems.


Nuts allergy 

Reacts to hazelnuts, walnuts, cashew nuts, pistachios, macadamia nuts, pecan nuts or seeds such as almonds. Now this is a long list of things that you can’t have. 

Possible cross-reactivity with: other nuts and birch pollen.

Symptoms of the allergy: to itch around the mouth.


Soy allergy 

It is a common food allergy.

Possible cross-reactivitywith: other nuts and peanuts.

Symptoms: hives or itching around the mouth.


Milk allergy 

Most common is the allergy to cow’s milk but this doesn’t mean lactose intolerance. To be lactose intolerant it means that you can tolerate the proteins but can’t digest the lactose properly. 

Possible cross-reactivity with: other types of milk. 

Symptoms of the allergy. hives, itching or tingling feeling around the mouth, swelling of the lips, tongue or throat, shortness of breath, vomiting. 


Crustaceans allergy

Includes crab, shrimp or river lobster. It usually takes around one hour to make an appearance.

Contact, inhalation of steam during preparation or contaminated oil can cause a reaction. 

Possible cross-reactivity with: the coil protein called  tropomyosin, and you can add to your list mites, cockroach.

Symptoms of the allergy. hives(most common), skin complains, intestinal pain, respiratory problems.


Molluscs allergy

React to: snails, shellfish, mussels, scallops, cockles and razor clams.

Possible cross-reactivity with: dust mites, other molluscs, crustaceans.

Symptoms of the allergy: hives(most common), skin complaints, intestinal pain, respiratory problems.


Celery allergy 

Reacts to leaf celery, pale celery, celeriac, raw or cooked. 

Possible cross-reactivity with:birch and or mugwort pollen 

Symptoms of the allergy: gastrointestinal complaints,  O.A.S= oral allergy syndrome.


Mustard allergy 

Reacts to mustard seed: pink, white, yellow, red, black, brown. There is no discrimination here. 

Possible cross-reactivity with:cauliflower, kale, broccoli, turnip, cabbage, horseradish, Brussels sprouts, cress, watercress.

Symptoms of the allergy: gastrointestinal complaints, shortness of breath, rashes, angioedema.


Sesame seeds  allergy 

It is also categorized as a severe allergy. 

Possible cross-reactivity with: poppy seeds, hazelnuts, almonds, Brazil nuts, walnuts, pistachio.  

Symptoms of the allergy: gastrointestinal complaints, shortness of breath, rashes, angioedema. Can induce an anaphylactic shock. 


 Lupin allergy 

We are not referring to famous Defense Against the Dark Arts professor. Lupine or lupin is a plant. This allergy is similar to the peanut one. 

Possible cross-reactivity with: soy, peanuts.

Symptoms of the allergy: hives, angioedema, itching around the mouth. In severe cases: acute asthma, severe swelling in the throat, anaphylactic shock. 


Sulfite allergy 

It can be a natural occurring substance or added (E200- E228). Triggers an intolerance reaction. For an allergic reaction you need more than 10 mg/ kg to be present. 

Can be find in wine, dried fruit, mussels

Symptoms of the allergy: palpitations, hives.

3 All Strawberry Cocktails

We all like something sweet and today’s special is strawberries.

Let’s get to it. 

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending. 


Strawberry candy

Ingredients 

  • 50 ml vodka
  • 50 ml strawberry liqueur 
  • 50 ml white chocolate liqueur 
  • 75 ml liquid cream 
  • Ice: crushed cubes 
  • Garnish: white chocolate shavings, strawberry fan

Tools 

  • Shaker
  • Cocktail strainer
  • Tea strainer
  • Bar spoon
  • Rocks glass

The how to 

In your glass add your crushed ice and your vodka and your white chocolate liquor, stir. In your shaker add 3 cubes of ice, the liquid cream and the strawberry liquor. Shake well, until foamy. Double strain it in your glass and garnish.


Strawberry tonic

Ingredients 

  • 50 ml gin 
  • Herbal tonic
  • 25 ml lime juice 
  • Ice
  • Garnish: lime wheel & strawberry slices

Tools 

  • Bar spoon 
  • Balloon glass

The how to 

In your glass add your ice and garnish. Pour in your strawberry flavoured gin, lime juice and stir. Top the glass with your tonic. Add extra garnish if you feel fancy.


Strawberry- mint mojito

Ingredients 

  • 50 ml rum 
  • 25 ml lime juice 
  • 10 ml strawberry syrup 
  • 5-6 mint leaves 
  • 2 strawberries 
  • Soda water
  • Ice
  • Garnish: mint & lime wheel 

Tools 

  • Muddler 
  • Bar spoon 
  • Collins glass 

The how to 

In your glass add the lime juice, rum, the mint leaves and strawberries and with your muddler press then until mixed. Add your ice and pour in your soda water. Stir and garnish. 


3 tips to make more money with your location

We need all the help we get during these times. The beauty of those tricks is that they can be applied all year long. Whenever your season is ending you can still make some profit with these tips. 


1. Rent it

No, not all of it, just parts from it. Let me give you some examples.

If you have a restaurant that starts at 10:00 in the morning, rent your kitchen from 7:00 AM to 9:30 AM. There are people that have mobile businesses but they need a stationery kitchen from time to time. There are other breakfast businesses that choose not to have their own kitchen so they rent it. 

If you have a coffee shop that closes at 5:00 PM rent your espresso bar. There are people that need these places for filming content or can have a pop up cocktail bar. 


2. Events

In “dead season” time, events can bring more customers in. You can organize your own events like: the history of our favorite wine cellar and serve some of their wine and present a bit about it. You can also make a special menu that people need to book in advance. 

You can have movie nights, again with a pre-booked menu, or live, small concerts. The options are limited by your imagination and space. There are other types of events like a stand up comedy show, that will bring people in really fast. 


3. Trainings

You can use your location to grow others. Give this opportunity to your stuff and let them shine. Make an agreement with them on the price and get on from there. You can also rent your place to other trainers. Bartenders( freelancers ) that are flexible with their locations can use your space and give training, spit the money and you will make extra money with your location. 

Bar etiquette

How to behave when you are going out so that you are not a jerk?

Let me teach you the do’s and don’ts of how to behave at a bar, restaurant or any other place where you go and order something and a service is provided. Is so sad that people actually have to write or talk about this since there are a lot of rude, ungrateful bi’chess out there.

Let’s get to it.

  1. Respect the person

You would think this is something that is not worth mentioning BUT unfortunately we have to point out that you need to keep your comments about someone’s looks for yourself ! Do not make fun of their looks, gender preference, and how they want to express themselves. 

A person who is nice to you but is not nice to the waiter, is NOT a nice person.

  1. Be polite

Treat them like humans! Yes they are there to serve you but that doesn’t make them your slaves.  


  1. Know when you have to go home

I will put this one in the beginning because closing time is something that people are not familiar with even when they are told that “ This is the last order, we will be closing in 30 minutes”! If you hear that it doesn’t mean you can stay another 2 hours there, no no no, this means in 30 minutes you finish everything and when the clock tells you that 30 minutes passed you lift up your ass and leave with a smile on your face and saying “Thank you, have a good night” !

Also this can include how wasted you are. If you can’t keep down your alcohol, leave. Make a scene at home, do not disturb others and don’t make a mess. 

You are told that you need to leave, do it without complaining. You were probably a jerk and this has consequences.  


  1. Flirt with the employees

If they are allowed to they will properly flirt back. If they don’t have a flirty attitude, do not push it! Being a bartender or waiter or a barista is a very social job so don’t interpret too much in their attitude. They will let you know if they are into you. 

  1. Dating

You will most likely get free stuff, but this doesn’t mean your friends will have some.


  1. Tipping 

Always. Everywhere! That is it on this subject.

They are underpaid and lots of owners are doing so just because they believe they get a lot of tips. Tipping should be on merit, not on your mood. If you don’t have enough money to eat and leave a tip, stay at home. BUT tipping doesn’t give you the  right to be an ass!


  1. Know what you want. 

If the menus are given to you and after half an hour of staying on your phone you ask your waiter: “So, what do you have on the menu”, you are a piece of shit. Look in the menu, decide and if you have questions ask. Don’t make them present the whole thing and at the end say ” Can I have 5 minutes to look in the menu” and by us saying “Yes” know that we actually mean “ No bi*ch, get the f*ck out!”.

Also if you are in a club or a fast bar don’t go and ask the bartender what they recommend. Study the menu, make a decision and come back only when you know what you want! 


  1. Old jokes 

Like:” It was an awful dish” and you are saying this with a smile and a wing and giving the plate empty. STFU! If you liked it, say so, this joke is older than Jesus! Just retire it. Nobody thinks it is funny. 


  1. Don’t complain about prices to the staff

They have no say in how much you need to pay, and they do not have the authority to change the prices. So if you want to complain about it because you are a cheap ass, write an email. 


  1. Pay Separately 

If you really have to just let the staff know before ordering and ask what is their policy. If you are a group of more than 5 people, DON’T EVEN! 


  1. Don’t act like you are calling sheep

Don’t use your voice to call for a waiter. Making eye contact, raise a hand when they are looking at you. Don’t wave that hand like you are saying goodbye to loved ones. 

If at a bar, DO NOT BANG ON THE BAR! You will look like a jerk for doing so and that might just increase your waiting time. 


  1. Don’t be a human shredder 

Napkins, labels, straws, toothpicks, coasters- DON’T make them look like the first iteration in the process of making them! Leave them be. And if you really need to do this, clean after yourself! 


  1. Talking on your phone 

If you are doing so, don’t be surprised that nobody is giving you attention. They will let you finish your phone call and then come and get your order and if the waiting time is bothering you it is not their problem. 

If you are at a bar and doing this and making the bartender wait for you, you are an ass. Take your call and then go order. 


Photo by Christopher Farrugia on Pexels.com
  1. Bathroom visits

Sometimes I get shivers when I think about using the toilet in a bar . It’s disappointing to see how manners are leaving someone’s body when they go out and is not their house. Pee in the f*cking toilet, not on the floor. Don’t put your feet on the WC, don’t poop on the floor!!! Throw your tampons, don’t stick them to walls. The toilet paper that is used, throw it, don’t let it lay on the floor cuz’ it ain’t no piece of art.  Rent a hotel room to have sex in! Do drugs at home if you really have to.


  1. For bars and coffee shops: order all your drinks at once  

Don’t give them crumbs like Hansel and Gretel. Order everything at once and if you are with a group, decide before standing in front of the bar and calling the bartender like you were waiting there for 30 min. Know what you want and order everything all at once. 


  1. “Surprise me”

If you are asking to be surprised, do not dare to complain about what you get. You couldn’t even make up your mind so do not bitch about it.


In the end is all about being a decent human being.

Champagne vs Prosecco

Lets see what is what and why one of them is more expensive. 

Let’s start with region and grapes

Champagne comes from the Champagne region in France, and Prosecco from Veneto in Northern Italy, so that is pretty easy to remember. But this placement makes a big difference in the taste of the grapes. 

The grapes that are used in the process of making a prosecco are from the Glera grape variety.

Now, champagne is more complex, it can be blended or single. The grapes that can come in use in the process of making this drink are: Chardonnay, Pinot Noir and Pinot Meunier.

Another difference is the method of production.

By this we mean the process of making the wine sparkling. In both cases the wines are going through a second fermentation. There are two ways to do this: traditional method and the tank method.

In the process of making the prosecco the tank method (most often)  is used. Yeast is added, along with sugars, to the base wine and the second fermentation begins. The CO2 is trapped in the sealed tank and this is the process that makes this wine fizzy. 

Now, champagne is “more complex”. They use the traditional method. That means the fermentation happens in the bottle, yeast is added along with sugars (liqueur de tirage). The bottles are then positioned facing down in a rack so the yeast is accumulating in the neck of the bottle. After the fermentation is done, the neck of the bottle is frozen and the dead yeast cells are released. This process is called disgorgement. This process has an effect on the taste of the wine as well. The wine is then resealed and left to age; for non-vintage, it must be aged a minimum of 18 months, for vintage it is three years.

Flavours are something that differentiate these drinks as well. 

Because of these two different methods of making the wines, their flavors are unique.

Primary flavors that you can find in a champagne are: peach, toast, citrus, white cherry, almond. 

Primary flavors that you can find in a prosecco are: green apple, honey melon, pear, cream, honeysuckle. 

So why is champagne more expensive than prosecco? You know that saying: time costs money.? It’s because the process of making champagne takes more time and sometimes is hand made.

The only 3 cocktails that you need for this Halloween

Do you want to scare your friends for Halloween but also impress them with your new skills? 

Here are three cocktails that will do just that.

TIP: surprise your friends that are not drinking alcohol with a cocktail as well. All of this mixes can be made without alcohol

First: in your ice trays put water spiders (plastic ones will work best because they will rise up), plastic eyes, plastic fish, plastic mini poops. In less world’s put in there anything that you want to rise up after some time and scare your friends .

About dry ice: if you have it use it, it creates a dense smog that adds more mystery to your drink. Read the instructions first.

Now let’s get to mixing! If you need more information on how to bartend or you need more explanation about some processes about how to make a cocktail, check our free bartending course. 

TO MAKE IT EASIER FOR YOU

1 fl oz 30 ml
2 fl oz60 ml
*it an approximation

Pumpkin spiced white Russian

Ingredients 

  • 50 ml Vodka
  • 25 ml coffee liqueur/ coffee (for non-alcohol)
  • 25 ml pumpkin creamer 
  • 1 teaspoon of pumpkin spiked powder
  • 1 teaspoon sugar 
  • 1 teaspoon honey 
  • Liquid sweet cream 
  • Ice(cubes & crushed ice)
  • Garnish- cinnamon stick

Tools 

  • Shaker 
  • Cocktail strainer 
  • Rocks glass 
  • Lighter 
  • Serve with a straw

The how to 

First we are preparing our glass. We mix the pumpkin powder with the sugar and form a pile. We put honey on a flat surface and run the rim of the glass trough so the mix of pumpkin powder and sugar will stick to it. Make a small pile of pumpkin powder and sugar and run the rim trough.

Next, in your shaker add you vodka, coffee liqueur or a host of coffee for a non- alcoholic cocktail, the pumpkin creamer (you can have a regular creamer and half a teaspoon of pumpkin spice that you mix before) and shake well. 

Add the crushed ice in your serving glass and pour in the mix from your shaker. Add the liquid cream on top until the glass is full. 

Garnish with a cinnamon stick that you can burn on one end. 


Photo by Pixabay on Pexels.com

Black widow 

Ingredients 

  • 50 ml gin/ 100 ml herbal tonic(non-alcoholic  version)
  • 25 ml liquorice syrup 
  • 25 ml  lime juice
  • 6 blackberries 
  •  20 ml beetroot juice(it will not affect the taste) 
  • ½ teaspoons of activated charcoal powder. 
  • Ice(cubes & one big cube with a creepy décor frozen inside)
  • Garnish- mint leaves & lime wheel

Tools 

  • Shaker 
  • Cocktail strainer 
  • Tea strainer 
  • Rocks glass


The how to 

In the shaker add ice cubes, gin, the syrup, lime juice, the blackberries, beetroot juice and the charcoal powder. Shake well until you feel like your hands are falling off. 

Double strain your mix over the prepared ice in your serving glass.

Garnish with the lime and some bushy mint. 

For the non-alcoholic version, switch the gin with herbal bitter water and mix everything in the glass instead of shaking it.


The devil’s punch

Ingredients 

  • 750 ml dark rum 
  • 350 ml brandy 
  • 100 ml triple sec 
  • 2 l of apple juice
  • 50 ml sugar syrup. 
  • 2 spoons pumpkin spice paste
  • 2 teaspoons of ginger paste 
  • Liquid sweet cream 
  • Ice(cubes & crushed ice)
  • Garnish- 5 apple slices(wheels), 2 cinnamon sticks, 5 orange slices.

Tools 

  • Spoon
  • Punch bowl
  • Ladle 
  • Rocks glasses 
  • Ice bowl- have a separate ice bowl with the spooky ice


The how to 

Add everything in your bowl. Put the garnish first and pour in the liquids and the paste on top and stir well until you see that everything is mixed. Do not add ice. Ice can be added separately per glass so you will not dilute the punch. 

For a non-alcoholic version use 2 bottles of non- alcoholic red wine, 1 l orange juice and 1 l apple juice. Keep the garnish and the pumpkin and ginger pace. Mix well as well.


One surprise cocktail  for you that you have to try this Halloween.

The green poison

Ingredients 

  • 50 ml absinthe 
  • 25 ml gin
  • 25 ml lime juice
  • 10 ml simple syrup
  • 7 basil leaves   
  • Ice (cubes & crushed ice)
  • Garnish- basil leaves(to bushy good looking part) 

Tools 

  • Shaker 
  • Cocktail strainer
  • Tea strainer  
  • Rocks glass


The how to 

In your shaker add gin, 7 basil leaves, lime juice, simple syrup and the ice cubes and shake well. In your rocks glass add crushed ice to fill the glass, double strain your mix in and float on top the absinthe. 

Garnish with the basil extra basil leaves, and try not to get too tipsy.


Photo by Scott Webb on Pexels.com

15 Drinks a Bartender Should Know

We put out a list of recipes that will help you grasp the first steps on becoming a bartender. You will find here everything that you need from ingredients, tools and the “how to”. 

Keep in mind this is a short list with essentials. There are other cocktails out there that are popular and you will hear their names often like a mimosa or daiquiri, but choose not to include them here. 

This is a basic list with some of the most common recipes but if you encounter them or not depends a lot on the place you choose to work. 

Feel free to let us know if you want to know about other cocktails and how to make them.

Let’s get to it. 

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending. 


Cosmopolitan

Cosmopolitan

Ingredients 

  • 50 ml Vodka
  • 25 ml Triple sec 
  • 30 ml cranberry juice 
  • 25 ml fresh lime juice 
  • Ice 
  • Garnish (lime wheel

Tools 

  • Shaker
  • Cocktail strainer
  • Tea strainer 
  • Martini glass 

*because we double strain like a professional


The how to 

Add all your ingredients (fluids) in the shaker. Add ice after to keep dilution to a minimum. Shake like is your business. Double strain in a martini glass with no ice. Garnish with a lime wheel. 

I would personally serve it in a coupe glass and garnish with an orange twisted peel, cuz’ I am fancy like that. 


Moscow mule

Moscow mule

Ingredients 

  • 50 ml Vodka
  • 25 ml fresh lime juice 
  • Ginger beer(to top up)
  • Ice 
  • Garnish (lime wedge)

Tools 

  • Bar spoon
  • Copper mug/ Collins glass


The how to 

You build this over ice straight in the glass/mug. Put the ice in the glass, add your liquids. After adding the vodka and the lime juice, fill the glass with ginger beer. Use your bar spoon to stir. Garnish with the lime or whatever you fancy. I also add some mint leaves just because I can.


Cuba libre

Cuba libre

Ingredients 

  • 50 ml Rum
  • 25 ml fresh lime juice
  • Coke 
  • Ice  
  • Garnish(lime wedge)

Tools 

  • Collins glass
  • Bar spoon


The how to 

You build this in your glass over ice. Add the ice first and put in the rum and the lime juice. Top the glass with coke, stir and garnish with your like wedge.


Old fashioned

Old fashioned

Ingredients 

  • 50 ml whiskey(Bourbon or Rye whiskey) 
  • 1 sugar cube/ ½ teaspoon of sugar
  • 2 dashes angostura bitters 
  • 1 teaspoon plain water
  • Ice(large cube/ sphere )
  • Garnish (orange peel

Tools 

  • Muddler 
  • Rocks glass


The how to 

In your glass add the sugar, and the bitters on it and soak it with water. Muddle until the sugar is dissolved. Add the ice and pour the whiskey. For being a true bartender squeeze that orange peel on top of the drink go around the rim and throw it in the glass but not before you give a quick stir with it. Put on a show!


Mojito

Mojito

Ingredients 

  • 50 ml Rum
  • 25 ml fresh lime juice
  • 1 teaspoon brown sugar
  • 6 mint leaves
  • Ice
  • Soda water 
  • Garnish(lime wedge)

Tools 

  • Collins glass
  • Bar spoon
  • Muddler


The how to 

You build this in your glass. Add sugar, lime juice, mint and muddle gently. Add the rum and ice and stir. Top the glass with soda water and give a second stir. Garnish with your lime wedge and if you feel like doing it put the bushy part of the mint(the tip) in as well.


Bloody Mary

Bloody Mary

Ingredients 

  • 50 ml Vodka
  • 25 ml fresh lime juice 
  • Tabasco (3-5 dashes)
  • Tomato juice
  • Salt and pepper
  • Ice 
  • Garnish (lime wedge and a celery stuck)
  • Worcestershire sauce*(optional 3 dashes, I don’t use it)

Tools 

  • Bar spoon
  • Collins glass


The how to 

You can build this in your glass, or roll it between two(for this example I will build it in my glass). For this I like to add my ice first then add the Tabasco, salt, pepper and the lime juice(if you wanna use the Worcestershire sauce this is the time to add the nasty). Stir and make sure the ingredients are mixing. Top the glass with tomato juice and stir some more. Garnish with what will probably be the first vegetable of the day for the person who is ordering this. Throw a lime wedge in there if you feel like.

Pro tip: Make sure you are not saying this name at midnight three times in a mirror ;).


White Russian

White Russian

Ingredients 

  • 50 ml Vodka
  • 25 ml coffee liqueur
  • Sweet cream(liquid whipped cream)  
  • Ice (crushed)  
  • Garnish( 3-4 coffee beans)

Tools 

  • Rocks glass


The how to 

You can build this in your glass. Make sure your glass is full of ice. Add the vodka and the coffee liqueur. Slowly float the cream and you will see that the liquids are layering. Garnish with your coffee beans.  I like serving it like that and serve it with a small straw so the consumer can stir it and appreciate my work.


Gin& tonic

Gin& tonic

Ingredients 

  • 50 ml Gin
  • Favorite tonic  
  • Ice  
  • Garnish(whatever you want to use, I put cucumber and lime slices)

Tools 

  • Coupe/ Balloon glass


The how to 

You can build this in your glass. Make sure your glass is full of ice. Add some of your garnish first as well then add your gin , top the glass with tonic water. Add some more garnish to make it look nice and BOOM you are done.


Margarita

Margarita

Ingredients 

  • 50 ml tequila
  • 25 triple sec
  • 25 ml lime juice
  • Lime wedge
  • salt
  • Ice 
  • Garnish (lime wheel)

Tools 

  • Shaker 
  • Cocktail strainer 
  • Tea strainer
  • Coupe glass/ Margarita glass


The how to 

You build this in your shaker but first you need to prepare your glass. For this you need to rub the rim of the glass with the lime edge to make it sticky so the salt can stay on. The easiest way is to put the salt on a flat surface in a small pile. 

For the liquid part, you add everything in your shaker and mix well. Double strain it in your fancy glass and garnish.


Boston sour

know ans whiskey sour with egg white/aquafaba

Boston sour

Ingredients 

  • 50 ml whiskey 
  • 25 ml egg white  
  • 25 ml simple syrup 
  • Ice
  • Garnish ( 1 lemon peel)

Tools 

  • Shaker 
  • Cocktail strainer
  • Coupe glass


The how to 

Add everything in your shaker except ice and the garnish and dry shake. Shake it well. After your arm hurts, add ice and shake again until chilled. Pour in your glass with no ice and garnish with an extravagant orange peel on which you cut the end and make it pointy , make a cut in the middle so you can stick it on the rim’s glass. 

There is also a Whiskey sour without egg and that you serve on ice in a rocks glass.


Martini

Martini

Ingredients 

  • 50 ml gin(original)/ vodka 
  • 10 ml dry vermouth   
  • Lemon peel 
  • Ice
  • Garnish (1-3 olives)

Tools 

  • Mixing glass
  • Bar spoon 
  • Cocktail strainer 
  • Fancy toothpick
  • Martini glass


The how to 

The elegance in these drinks stays in its simplicity. 

In your mixing glass that is full with ice add your gin and dry vermouth. Stir well, minimum 30 seconds. Keep in mind the dilution. Strain the mix in your chill with no ice martini glass. Squeeze the lemon oils on top of the glass and garnish with the olives.


Stir not shaken- You will hear this a lot. Yes, the original way to do it is to stir it but the shaken one has it’s kick as well. It will be milky in color because of the air bubbles and some people prefer it that way. So don’t roll your eyes at them for asking you to shake their drink. 

Dirty martini:  has everything mentioned above but we add 25 ml of olive brine.

Wet and dry martini: Dry martini: ratio of gin to Vermont is 3:1 as in more gin and less vermouth. The wet martini is the opposite, has more dry vermouth. Easy.


Negroni

Negroni

Ingredients 

  • 25 ml Gin
  • 25 ml Campari
  • 25 ml Sweet vermouth 
  • Ice
  • Garnish ( 1 orange peel)

Tools 

  • Mixing glass
  • Bar spoon 
  • Cocktail strainer 
  • Rocks glass


The how to 

Add everything in your mixing glass full with ice and stir until well chilled. Pour the mix in your rocks glass that has a big fancy ice cube(a sphere, a cube or other interesting shapes). Garnish with that orange peel and be proud.


Sazerac

Sazerac

Ingredients 

  • 80 ml cognac/ rye whiskey 
  • Absinthe, to rinse(like 5 ml)
  • 1 brown sugar cube(½ teaspoon)
  • 1 teaspoon cold water
  • 3 dashes angostura bitters  
  • Ice
  • 1 lemon peel

Tools 

  • Mixing glass
  • Bar spoon 
  • Muddler 
  • Cocktail strainer 
  • Rocks glass


The how to 

First you need to prepare your rocks glass that needs to be chilled and by that I mean you use the absinthe to coat the walls of the glass that was sitting in the fridge or with ice before starting to make the drink.

After you go to your mixing glass in which you add the brown sugar, the angostura bitters and the teaspoon of water and start muddling. Add the cognac and ice and stir until well chilled. Strain in your prepared glass with no ice  and squeeze the oils from an orange peel. You can serve it with no garnish or use the lemon peel as a garnish. 

Pro tip: use 30 ml of absinthe to coat the glass and the excess serve it as an absinthe shot.


Aperol Spritz

Aperol Spritz

Ingredients 

  • 75 ml aperol
  • 75 ml prosecco
  • Soda water
  • Ice 
  • Garnish: orange wheel

Tools 

  • wine/ balloon glass


The how to 

In your glass add ice and the orange wheel. Add the aperol and prosecco and top the glass with your soda water.


Tipsy puddings

Are you looking to impress your guests and combine a delicious dessert with some booze? 

We got you. 

We created 3 delicious puddings that have a secret ingredient in, to make your day special.

Let’s get to it. 

About the pudding, just use the one you are comfortable making. I use a 37g package. 


Strawberry V 

Ingredients 

  • 37 g pudding powder 
  • 100 ml vodka
  • 100 ml strawberry liqueur 
  • 50 ml strawberry syrup
  • 300 ml milk 
  • Garnish: whipped cream, strawberry slices

Tools 

  • Pot
  • Wooden spoon
  • Bowl 
  • Jigger 
  • Measuring cup
  • Cupcake forms

The how to 

In your pot add the milk, vodka, strawberry syrup and liqueur and start heating it up. You use your jigger to measure the booze and a measuring cup for the milk. In your bowl add the pudding powder and add 6 spoon of the hot milk in. Stir until the mix becomes liquid and add more hot milk if necessary. 

Pour the pudding mix in the pot with the milk and stir until you see it is getting thick.

Pour the mix in the forms and let it cool down.

Garnish when you want to serve it. 

You can also serve it warm if you prefer warm pudding. 


Wake up Choco

Ingredients 

  • 37 g pudding powder 
  • 100 ml rum 
  • 50 ml coffee liqueur 
  • 50 ml amaretto 
  • 30 ml milk 
  • Garnish: whipped cream, chocolate shavings

Tools 

  • Pot
  • Wooden spoon
  • Bowl 
  • Jigger 
  • Measuring cup
  • Cupcake forms

The how to 

In your pot add the milk, coffee liqueur, rum, amaretto and start heating it up. You use your jigger to measure the booze and a measuring cup for the milk. In your bowl add the pudding powder and add 6 spoon of the hot milk in. Stir until the mix becomes liquid and add more hot milk if necessary. 

Pour the pudding mix in the pot with the milk and stir until you see it is getting thick.

Pour the mix in the forms and let it cool down.

Garnish when you want to serve it. 

You can also serve it warm if you prefer warm pudding. 


Half and half

Ingredients 

  • 37 g vanilla pudding powder 
  • 100 ml vodka 
  • 50 ml banana liqueur 
  • 350 ml milk 
  • 37 g chocolate pudding powder
  • 150 ml vodka 
  • 350 ml milk 
  • Garnish: whipped cream, chocolate shavings & banana chips

Tools 

  • Pots
  • Wooden spoon
  • Bowl 
  • Jigger 
  • Measuring cups
  • Cupcake forms


The how to 

Do both of the pudding in the same way, at the same time, different pots :in your pot add the milk and booze and start heating it up. You use your jigger to measure the booze and a measuring cup for the milk. In your bowl add the pudding powder and add 6 spoon of the hot milk in. Stir until the mix becomes liquid and add more hot milk if necessary. 

Pour the pudding mix in the pot with the milk and stir until you see it is getting thick.

Pour the mix in the forms. Fill the forms half with for vanilla pudding, half with the chocolate one. 

Garnish when you want to serve it. 

You can also serve it warm if you prefer warm pudding.


3 Delicious Coffee Cocktails

Coffee is delicious on its own but adding some yamy alcohol in it will make your day even better, especially if you had a bad one. 

There are some known coffee cocktails out there like the Irish coffee and Espresso martini, but we are not here to talk about them. 

Regarding the coffee, you can choose your preferred method to do it. I will use a cold brew coffee for the cocktails that have ice and espresso shots for the ones that are warm. 

If you are a beginner and some terms are difficult for you to understand check our free bartending course here.

Let’s try something better.


Raspberry coffee cocktail 

Ingredients 

  • 75 ml cold brew coffee
  • 25 ml raspberry liqueur 
  • 25 ml coffee liqueur 
  • 25 ml vodka 
  • Ice
  • Garnish: dry orange wheel/fresh raspberries

Tools 

  • Shaker 
  • Cocktail strainer 
  • Tea strainer 
  • Coupe glass

The how to 

In your shaker add all your liquids and ice. Shake well. Double strain it in your glass. 

Easy easy. You garnish with the dry orange wheel or with fresh raspberries.


 

Drunk cinnamon

Ingredients 

  • 1 espresso shot 
  • 50 ml hot oat milk
  • 50 ml cinnamon whiskey
  • 2 dashes orange bitters  
  • Garnish: whipped cream, cinnamon stick

Tools 

  • Bar spoon 
  • Glass mug

The how to 

In your glass mug add the espresso shot, cinnamon whiskey and the orange bitters. Stir well. Add the oat milk and stir again. Add whipped cream, as much as you like ang garnish with the cinnamon stick.

Enjoy while thinking about Christmas.


Tipsy ice coffee

Ingredients 

  • 75 ml cold brew coffee
  • 75 ml cold oat milk
  • 50 ml dark rum
  • 25 ml  amaretto 
  • 25 ml butterscotch  syrup
  • Garnish: paper straw

Tools 

  • Shaker 
  • Cocktail strainer
  • Tea strainer 
  • Collins glass

The how to 

In your shaker add the coffee, milk, rum, amaretto and the syrup. Add ice and shake well. Pour the mix over ice in your glass. Serve with a straw.(doesn’t need garnish).


3 Delicious Iced Coffee Cocktails

We love coffee around here and we like to add a kick to it.

For these cocktails you can make your own coffee however you like. Make sure you use it according to the recipe, hot or cold.

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending. 

Let’s get to it! 


Coffee sangria 

Ingredients 

  • 50 ml Rum
  • 75 ml cold brew
  • 1 cinnamon stick
  • 1 orange wheel
  • 1 star anise
  • 2 cardamom seeds
  • Ice: cubes and big rock for serving 
  • Garnish: orange wheel and star anise

Tools 

  • Mixing glass 
  • Cocktail strainer
  • Tea strainer 
  • Bar spoon 
  • Red wine tumbler


The how to 

In your mixing glass add the rum, coffee, orange wheel, star anise, cardamom seed and the cinnamon stick, make sure you break it. Add ice to the top and stir until well chilled. Double strain the mix in your glass over the big rock and add the orange wheel on top of the glass and the star anise in the middle of the orange wheel. 


Spiced coffee

Ingredients 

  • 50 ml whiskey
  • 75 ml cold brew 
  • 15 ml honey syrup
  • 15 ml chilli pepper syrup
  • 2 dashes orange bitters 
  • Ice 
  • Garnish: 1 dry chilli pepper

Tools 

  • Cocktail strainer
  • Shaker
  • Tea strainer 
  • Coupe glass


The how to 

In your shaker add the vodka, lime juice, watermelon syrup, one egg white and shake well with no ice to form the foam. Add ice until well chilled. Double strain the mix in your glass with no ice. Add the rose petals in the glass as garnish. 


Island breeze 

Ingredients 

  • 50 ml coconut rum
  • 75 ml cold brew
  • 25 ml coconut milk 
  •  Ice: crushed 
  • Garnish: coffee beans

Tools 

  • Bar spoon
  • Collins glass

The how to 

In your glass add ice to the top. Add the rum and the coffee and stir well with your spoon. Slowly add  the coconut milk. Sprinkle the coffee beans on top of the glass.