Argentina Wines-. Alamos, Catena, Terrazas, Marcus James, Broquel, El Portillo, Los Cardos, Falling Star, Solalto

Australian Wines. Penfolds, Yellow Tail, Lindemans, Mad Fish, Jacob's Creek, Rosemount Estates, Little Boomey, Four Sisters, Jindalee Alice White, Yalumba, Wynn's, Oxford Landing, Green Point Rolling Wines, McWilliams, Wyndham Estates, Hardys, Groundrey Offspring, Little Penguin Black Opal, Sandalford, Mattie's Perch, Wolf Blass, Cockfighter's Ghost, Black Swan Stonehaven, D'Arenberg, Rolf Binders, Banrock, Ferngrove, Twin Fin, Little Peguin, Wanted, Marquis Phillips, Henry's Drive, Hill of Content, Wishing Tree, Balgowine, Climbing, Razor's Edge, Pillar Box Red, Owens Estate, First Love, 2 Up

California Wines-. Allora, Amphora, Aquinas, Arbor Mist, Arnold Palmer, Artesa, Barefoot, Barnett, Benziger, Beringer, Bernardus, Blackstone, Bogle, Bonny Doon, Bonterra, BV, Carlo Rossi, Castle Rock, Cline, Clos Du Bois, Coppola, Br Cohn, Bridlewood Estates, Byron, Cakebread Calera Central, California Cellars, Callaway , Cambria, Camelot, Canyon Road, Dynamite, Chateau Julien, Chateau St. Jean, Chumeia Concannon, Cycles Gladiator, David Bruce, Dog House, Domaine, Gnarly Head, Graziano, Leaping Horse, Madrona, Provenance Solaris, Turning Leaf, C.K. Mondavi, Destino, Dry Creek, Dunnewood, Dutton Goldfield, E & J, Eberle, Echelon, Edna Valley, EOS, Esser Cellars, Estancia, Estrella, Far Niente, Ferrari Carano, Fess Parker, Fetzer, Fire Station, Firestone, Flora Springs, Menage a Trois, Foppiano Riverside, Franciscan, Frei Brothers, Frog's Leap, Gary Farrell, Glen Ellen, Grand Pacific, Greg Norman, Gruet, Guenoc Gustavo, Hahn, Hanzell, Harrison, Hawley Dry Creek, Heritage, Hess, Honig, Indigo Hills, Inglenook, Ironstone, J. Lohr, Jekel, Jessup, Jest Red & Jest White, Jewel, Jordan, Joullian, Keenan, Monte Lago, RH Phillips, Windy Ridge, Dancing Bull, Joseph Phelps, Kendall Jackson, Kenwood, Charles Krug, Louis Martini, La Crema, Landmark, Leaping Lizard, Liberty Creek , Little Black Dress, Llano, Luna, Lynmar, Madrigal, Madrona, Markham, Mason, McManis, Meridian, Merryvale, Michael David, Milat, Mirassou, Murphy Goode, Napa Wine Co., Novella, O'Neill, Oakville Ranch, Oasis, Opolo, Pavilion, Peachy Canyon, Pepperwood Grove, Joseph Phelps, Pine Ridge, Post, Rodney Strong, Rancho Zabaco, Ramey, Ravenswood, Raymond Estates, Ray's Station, Red Diamond, Redwood Creek, Rex Goliath, River Road, Robert Hall, Rombauer, Rosenblum, Round Hill, Rudd, Rutherford Ranch, Salvestrin, Saviez, Schug, Screw Kappa Nappa, Sebastini, Seghesio, Simi, Silver Oak, Smoking Loon, Souverain, St. Amant, St. Francis, St. Supery, Stag's Leap, Sterling, Stone Cellars, Sutterhome, Taft Street, Tandem, Tangent, Toad Hollow, Toasted Head, Trefethen, Trentadue, Trinchero, Trinity Oaks, Twomey, Vendage, Victor Hugo, Villa Mt Eden, Voss, Wente, Weiderkehr, Wild Vines, Woodbridge, Zaca Mesa, Twin Fin, Titus, Alexander, Amethyst, Bel Harbors, Big Ass, Bramlett, Cara Red Crow, Cedarville, Copperidge, Crichton Hall, White Lie, Fat Cat, Fisheye, Forest Glen, Foxhorn, Geyser Peak, Graff Mourverde, Haywood, The Edge, Laurier, Living Cellar, Lorval, Macaroni Grill, Midnight Central Coast, Montevina, Napa Ridge, Napa Valley, Parducci, Pavi, Coastal Ridge, Titus, Twisted, Two Tone Farm, Vinum Cellars,

Champagnes-. Cristal, Dom Perignon, Moet, Mumms, YellowGlen, Barefoot , Chandon, Cook's, Korbel Banfi Rosa Regale, Billecart Salmon, Bollinger, Clicquot, Freixenet, Georges Vesselle, Greg Norman, Gruet, Jacobs Creek, Lunetta, Paringa, Pearly Bay, Piper-Heidsieck, Pommery, Segura Viudas, Taittinger, Beringer Coppola Sophia, Domaine,Freix, Meriwether, Mumm, Schramsberg, St. Michelle, Tott's, Baccorasa, Cinzano, Fresco Di Fritzo, Gancia, M&R, Marquis De La Tour, Moletto, Mondoro, P. Jouet, Seaview, Spinelli, Toso, Tosti, Andre, Ballatore, J. Roget, Jordan J, Kenwood, Mirabelle, Piper Sonoma, Taylor, St Vincent

Chilean Wines-. Carmen, Casa Lapostle, Casillero Del Diablo, Cousino-Macul, Inniskillin, Montes Alpha, PKNT, Santa Marvista, Santa Rita, Trentadue Vermonte, Viu Manent, Walnut Crest, Xplorador, Santa Alicia, CYT Fontera, Favorita, Los Vascos, Odfjell

Fortified Wines-. Harvey's, Penfolds, Sandeman, Taylor, Tio Pepe, Warre's Warrior, EOS, Meiers, Cockburns, Croft, Florio, Aromas De Turis, Colombo, Croft, Fonseca, Graham's Six Grapes, Reynella, W&H, Christian Brothers, Fairbanks, Gallo Sheffield, Manis, Mogen David, Paul Masson, Sheffield, Benjamin, Dry Shack

French Wines-. Duboeuf, Barton & Guestier, Jean d'Aosque, Marquis De Chasse, Greysac, Rothschild, Pascal Jolivet, Bouchard, Chateau Les Ormes, Dubeouf, Fat Bastard, Guigal , Red Bicyclette, Trimbach, M. Picard, Red Nose, Pichon Baron, Pouget, Larose Trintaudon, Phelan Segur, Bernard Chat Du Pape, Chateau De Maimbray, Chateau Fuisse Morgon, Chateau Canoin, Chailloux Pouilly, Chateau De Aqueria, Croziet, D'Armailhac, Dom Tourmaline, Domaine Du Mage, Frank Phelan, St Joseph, Jaboulet Parellel, Jadot, La Vielle, Leon Pommier, Lorval, M Redde, Macon-Lugny, Mouton, Pinot Evil, Rene Junot, Serenity, Verdillac

German Wines-. Kreusch, Prinz, Schlink Haus, Schloss Saarstein, Schmitt, Blue Nun, Gunderloch, Hugel, Clean Slate, Black Tower, Weber, Twisted River, Kessel, Heyl Nierstein, Rudolph Muller,

Italian Wines-. Allegrini, Antinori, Baroncini, Argiolas, Banfi, Bella Sera, Bertani, Bolla Brolio, Casarsa, Cavit, Centine, Chiarlo, Donnafugata, Ecco Domani Falesco, Farnese, Feudi, Folonari, Fontana, Frescobaldi, Gabbiano, Guasti Barbera Lungarotti, Marchesi, Pighin, Principessa Gavi, Ricasoli, Riunite, Ruffino, San Felice Sassicaia, Tassinaia, Tommasi, Santa Margherita, Volpaia, Zenato, Alta Nuta, Amadeo, Ant Chianti, Ant Villa, Bollino, Borgo, Col Di Sasso, Davinci, Florio, Giovello, Le Rime, Luce La Vite, Luna De Luna, M&R Prosecco, Marco Negri, Masi, Melini, Monte Antico, Placido, Primavera, Principato, San Angelo, Santi, Straccali, Torresella

New Zealand Wines-. Brancott, The Crossings, Villa Maria, Marlborough, Kim Crawford, Whitehaven, Redcliffe

Oklahoma Wines-. Tidal School, Stone Hill, Stone Bluff, Grape Ranch, Greenfield Vineyards, Tres Suenos,

Oregon Wines-. Benton Lane, Van Duzer Estates, Elk Cove, King Estates, Mount St. Helens, Penner Ash, Sokol Blosser, A to Z,

Sake-. Gekkeikan, Hakutsuru, Momokawa, Fu-ki, Kobai Plum,

South African Wines-. Goats Do Rome, De Wetshof, Glen Carlou, KWV, Spier, Vergelegen, Serengeti, Chat Ksara, Tumara Titan, African Spirit, Groot Constantia, Herding Cats

Spanish Wines-. Monte Xanic, Abadia Retuerta, Borsao, Boschendal, Marques Riscal, Monticello, Osborne Solaz, Red Guitar, Agusta, Casa Don Juan, Cruz Real, Goiya, Lancers, Marques De Caza, Mateus, Ramon Bilboa, Siglo Crianza, Terroso Douro, Tinto Lena, Vega Sindoa, Yago

Vermouth-. M & R, Gallo, Noilly Prat, Dubonnet, Tribuno, Cinzano

Washington Wines-. Amavi, Columbia Crest, Covey Run, 14 Hands, Hogue, Snoqualmie, St. Michelle, Three Rivers, Washington Hills, Andrew Will, Magnificient Red,

Box Wines-. Franzia, Alamden, Peter Vella, Corbett Canyon, Black Box, Glenn Ellen, Tindindi, Stonehaven, Hardy's, Banrock Station, Killer Juice, Boxstar, Pinot Evil, Fisheye

Basic techniques
Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills - from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars.


1.4.1 Measurements

1.4.2 Decoration




Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained.

Straining
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained.

Stirring
You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.

Muddling
To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle.

Blending
An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.

Building
When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

LayeringTo layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones.

Flaming
Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool.

Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.

Bourbon Brands
Baker's Kentucky Straight
Basil Haden's
Blanton's
Eagle Rare, 10yrs & 17yrs
Evan Williams
Fighting Cock
George Dickel
Jim Beam
Kentucky Spirit
Old Forester
Old Grand Dad
Old Weller
Southern Comfort
Wild Turkey
Brandy Brands
Christian Brothers
Coronet VsQ
Courvoisier
E & J
Hennessy
Korbel
Paul Masson
Raynal VSOP
Remy Martin
Stock '84 VSOP
St. Remy
Cognac
Courvoisier V.S.
Gautier V.S.
Hennessy V.O.
Hennessy V.S.O.P.
Martell V.S.
Meukou
Navan
Remy Martin V.S.O.P.
Plus many others.
Cordial Brands
Alize
Baileys
Baileys Chocolate Mint
Baileys Caramel
Chambord Dekuyper
Drambuie
Frangelico
Godiva
Hiramwalker
Kahl?> Kapali
Knapp Limoncello
Leroux
Midori
Molley's Irish Cream
Mozart
Mr. Boston
Pama Pomagranate
Starbucks Tia Maria
Gin Brands
Barton
Beefeater
Bombay
Boodles
Booth's
Burnett's
Calvert
Chatham
Crystal Palace
Fleischmann's
Gilbey's
Gordon's
Hendrick's
Martin Miller
McCormick
No. Ten
Plymouth
Quintessential
Schenley
Seagram's
Skol
Tanqueray
Mixes
267 Infusion
Bacardi
Bartender's
Chi Chi's
Daily's
Ice Box
Jenn Cocktails
Jos頃uervo
Kahl?> Mancini's
Master of Mixes
Tarantula
T.G.I. Friday's
Rum Brands
Admiral Nelson's
Appleton
Bacardi
Captain Morgan
Castillo
Cruzan
Gosling's
Malibu
Mount Gay
Myer's
Parrot Bay
Schnapp's Brands
Aftershock
Black Haus
Dekuyper
Dr McGillicuddy's
Goldschlager
Grand Marnier
Hiramwalker
Jagermeister
Mr. Boston
Rumple Minze
Wild Turkey American Honey Yukon Jack
Single Malt Scotch Brands
Balvenie
Bowmore
Dalwhinnie
Glenfiddich
Glenlivet
Glenmorangie
Laphroaig
Macallan
McClellands
Oban
Pebble Beach
Speyburn
Talisker
Scotch Brands
Chivas Regal
Clan MacGregor
Cutty Sark
Dewar's
Famous Grouse
Glen Morangie
Glenfiddich
Glenlivet
Johnnie Walker
Old Smuggler
Passport
Scoresby
William Grant's
Tequila
1800 R鰯sado
Cabo Wabo
Cazadores Reposado
Corralejo
Coraz?r> Don Julio
Don Eduardo
El Tesoro
Gran Centario
Herradura
Jos頃uervo
Margaritaville
Mont麵ma
Mezcal Monte Alban
Patr?r> Purasangr鼢r> Sauza
Two Fingers
Vodka Brands
Absolut
Belvedere
Burnett's
Barton
Chopin
Ciroc
Crystal Palace
Devil Spring's
Finlandia
Fleischmann's
Fris
Gordon's
Grey Goose
Holland Bong Spirit
Iceberg
Imperia
Jacquin's
Kettle One
Luksusowa
McCormick
Mohawk
Mr. Boston
Olifant
Player's Extreme
Popov
Rain
Seagram's
Skyy
Smirnoff
Stolichnaya
Svedka
Tanqueray
Three Olives
Trump
UV
Vincent VanGogh
Wolfschmidt
Zyr
Whiskey Brands
Black Velvet
Canadian Club
Canadian Ltd.
Canadian Mist
Chymes
Crown Royal
Fleishman
Forty Creek
Jameson
Powers
Seagram's 7
Seagram's VO
Southern Comfort
Tullamore
Jack Daniels






Bourbons-. Bulliet, Woodford Reserve, Ancient Age, Baker's, Basil Haydens, Jim Beam, Blanton's, Booker's, Corner Creek, Elijah Craig, Old Foresters, Knob Creek, Sam Houston, Weller's, Wild Turkey, Ezra Brooks, Rebel Yell, Makers Mark, Benchmark, Charter, Old Crow, Distillers Masterpiece, Eagle Rare, Walkers

Brandys-. Paul Masson, Korbel, Christian Brothers, Calvados Boulard, E & J, Lairds Applejack, Martell, Metaxa, Cardenal Mendoza, Navip Slivovitz, Pedro Domecq, Stock 84, Zwack

Cognacs-. Courvoisier, Hennessy, Hine, Remy Martin, Alize VS Cognac, Landy, Larressingle, Martell, Douce Poire, Ansac, Des Ribauds, Meukow

Gin-. Tanqueray, Plymouth, Bombay Sapphire, Beefeater, Seagrams Gin, Hendricks, Gordon's, Barton's, Boodle's Gin, Booths London Dry Gin, Gilbey's Gin, Monopolowa

Irish Whiskeys-. Black Bush, BushMills, Jameson, Michael Collins, Tullamore Dew, John Powers, Knappogue

Mixers/RTDs-. Master Mix, Daily's, Red Eye's, Sauza Mix, Finest Call , Seagram's, Cuervo Mix, TGIF Blenders, 1800 Margarita, Barcardi, Barton's, Cuervo Margarita, Island Breeze, Kahlua, Smirnoff, Salvadors, Purple Passion, Mike-Rita, Tarantula Mixes,

Rums-. Barcardi, Captain Morgan's, Tommy Bahama, Appleton Estates, Malibu, Mount Gay Rum, Cruzan, Gosling's Whaler's, Myer's, Grand Havana Rum, McCormick, Angostura, Admiral Nelson's Sailor Jerry's, Pango Rhum, Barton's, Castillo's, Ron Rico Rum, Parrot Bay, Pampero Rum, Ten Cane

Scotches-. Macallan's, Highland Park, Glenmorangie, Glenlivet, Glenfiddich, Dalmore, Glenfarclas Talisker, Glendronach, Laphroaig, Glenrothes, Chivas, Johnnie Walker, J&B, Ballantine's Haig Pinch, Dewar's, Famous Grouse, Speyburn, Tobermory, Isle of Jura, Scapa , Bench 5, Dalwhinnie, Laphroaig, Balvenie, McClelland's, Grant's, Ardbeg, Aberlour, Bowmore's, Glengoyne, Cutty Sark Glen Moray, Auchentoshan, Benriach, Bruichladdich, Canadian Superior, Passport, Scoresby, Buchanan's, Bunnahabhain, Caol Ila, Mactarnahan, Aberfeldy, Glenkinchie, Toremore, Longmorn, Smuggler, Pigs Nose, Sheep Dip, Oban, Clynlish, Cragganmore, Inverhouse, JMR, Glen Salen, Strathisla, House of Stuart, Crawfords, 100 Pipers, Usher's green Stripe, Signatory, Clan MacGregor,

Specialties-. Dekuyper, Pocket Shot, Pitu Cachaca, Jagermeister, Alize, Bailey's , Southern Comfort, 99 Brand Liquors, Amaretto, Di Saronno, Amarula, Barenjager Honey, Benedictine Dom, Berentzen , Limoncello, Carolan's, Chambord, Chartruese, Cointreau , Copa De Oro, Dooleys, Drambuie, Frangelico, Cask & Cream, Godiva's, GranGala, Grand Marnier, Hpnotiq, Jinro Soju, Just Dessert, Kahlua, Metaxa, Midori, Navan , Patron, Remy Red, Romana Sambuca, Sabroso Amaretto, St Brendan's, Tequila Rose, Tuaca, Wild Turkey Liqueur, X-Rated, Bols, Pama, Aalborg Akvavit, After Shock, Aguardinete Cristal, Arak Razzouk, B&B Liqueur, Bauchant, Black Haus, Caffe Lolita, Campari, Ch Di Marco, Chateau Monet, Coquila Liqueur, Creme Di Sogno, Cream Boulevard, Destinee, Galliano, Gioro Lemoncello, Goldschlager, Irish Mist, Kamora, Lemoncello, Liquor 43, Mathilde Framboise, McGillcuddy, MD 20/20, Nassau Royale, New Orleans Praline, Ouzo #12, Palais Royal, Palline Limoncello, Penn Dutch Egg Nog, Pernod Anisette, Rumple Minze, Santa Clara Rompope, Starbucks, Strega Liquor Street, Tia Maria, Toschi Lemoncello, Trave Amaretto, Yukon Jack, Absente Liqueur, Hiram Walker

Tequilas-. Patron, Cabo Wabo, 1800, Jose Cuervo, Corazon, Sauza, Two Fingers, Pepe Lopez, Don Julio, Milagro, Conquistador, Don Eduardo, Gran Centenario, El Jimador, Montezuma, Cielo, Espolon, Cazadores, Juarez, Herradura, Monte Alban Mezcal, Torada, Tohona,

Vodkas-. Ciroc, Level Vodka, Hangar One, Effen Vodka, Grey Goose, Roth, Smirnoff, Skyy, Absolut, Svedka, McCormicks, Heaven's Hill, Tanqueray, Bombora, Pearl, belevedere, Finlandia, Stolichnaya, Chopin, Three Olives, Ketel One, Imperia, Burnett's , Tito's, Ikon, Johnny Love, El Reformador, Boru, Polar Ice, McCormicks, Gordon's, Seagram's, Armadale, Monopolowa, PoPov, Burnett's, Gilbey's, Metores, Barton's, Tvarscki, Herradura,

Whisk(e)ys-. Crown Royal, Jack Daniels, Evan Williams, Fighting Cock, George Dickel, Kentucky Gentleman, Kentucky Tavern, Old Whiskey River, Ridgemont Reserves 1792, Ten High, Fleischmann Preferred, Kentucky Deluxe, Seagrams, Canadian Mist, Black Velvet, Beam Rye, Georgia Moon, Mellow Corn, Wild Turkey Rye, Canadian Club, Canadian Superior, Forty Creek, LTD, Early Times, Henry McKenna, McKendric Western Style, Beam 8 Star, Charter Bond, Kessler, McCormick, Canadian Hunter, Lord Calvert, Rich & Rare, Walker Northern Light, Windsor, Wiser's, Overholts Rye,

Beer mug
The traditional beer container.
Typical Size: 16 oz.
Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy.
Typical Size: 17.5 oz.
Champagne flute
This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.
Typical Size: 6 oz.
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass.
Typical Size: 4-12 oz.
Coffee mug
The traditional mug used for hot coffee.
Typical Size: 12-16 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's.
Typical Size: 14 oz.
Cordial glass
Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal.
Typical Size: 2 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic).
Typical Size: 8-12 oz.
Hurricane glass
A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks.
Typical Size: 15 oz.
Margarita/coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks.
Typical Size: 12 oz.
Mason jar
These large square containers are effective in keeping their contents sealed in an air tight environment.
They're designed for home canning, being used for preserves and jam amongst other things.
Typical Size: 16 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash".
Typical Size: 8-10 oz.
Parfait glass
This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream.
Typical Size: 12 oz.
Pousse-cafe glass
A narrow glass essentially used for pousse caf鳠and other layered dessert drinks. It's shape increases the ease of layering ingredients.
Typical Size: 6 oz.
Punch bowl
A large demispherical bowl suitable for punches or large mixes.
Typical Size: 1-5 gal.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim.
Typical Size: 8 oz.
Sherry glass
The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass.
Typical Size: 2 oz.
Shot glass
A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses.
Typical Size: 1.5 oz.
Whiskey sour glass
Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute.
Typical Size: 5 oz.
White wine glass
A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim.
Typical Size: 12.5 oz.

Production
All single malt goes through a similar batch production process, as outlined below. At bottling time various batches are mixed together or vatted to achieve consistent flavours from one bottling run to the next. Some variation does occur.
Water
Water is first added to the barley to promote germination, it is mixed with ground barley grist to create a mash and it is used to dilute most whisky before maturation and once again before bottling.
Most distilleries use different water sources in the various steps.
Most new-make malt whisky is diluted to about 63.5% before it is placed in casks to mature. These days, many distilleries are using distilled water for diluting whisky before it is casked as well as for diluting the whisky to bottling strength (40-46% Alcohol by Volume (ABV)) after maturation. Others, like Jura or Bruichladdich use water from local burns or springs to dilute new-make before it is casked. Much new-make whisky is shipped in tanker trucks to central warehouses where local tap water is used to dilute it before casking, and again at bottling time.
Since huge amounts of water are used during the process of whisky production, water supplies are a key factor for the location of any distillery.
Malting


Malted Barley
Barley, yeast and water are the only ingredients required in the production of single malt whisky.
The barley used to make the whisky is "malted" by soaking the grain in water for 2-3 days and then allowing it to germinate to convert starch (which is insoluble in water and not available for fermentation by yeast) to fermentable sugars.
Traditionally in Scotland each distillery had its own malting floor where the germinating seeds were regularly turned. The "pagoda roof" (many now false) which ventilated the malt kiln can still be seen at many distilleries both in Scotland and in other countries. However, most of the distilleries now use commercial "maltsters" to prepare their malt.


The distinctive "pagoda" chimney of a kiln at a distillery in Scotland.
The germination is halted (by heating) after 3-5 days, when the optimum amount of starch has been converted to fermentable sugars. The method for drying the germinated barley is by heating it with hot air produced by an oil, coal or even electric heat source.
In most cases, some level of peat smoke is introduced to the kiln to add phenols, a smoky aroma and flavour to the whisky. Some of the more intensely smoky malts have phenol levels between 25 and 50 parts per million (ppm). The three Scottish malts with a reputation for being the most peaty are Ardbeg, Laphroaig (la-froyg) and Lagavulin (lagga-voolin), all from Islay. More subtle malts can have phenol levels of around 2–3 ppm.
Mashing
The malt is milled into a coarse flour (grist), and added to hot water to extract the sugars.
The extraction is done in a large kettle (usually made of stainless steel) called a mash tun. At first, the hot water dissolves the sugars (maltose) and enzymes (diastase) in the grist. Then the enzymes act on the starch left over from the malting stage, continuing the conversion to sugar, and producing a sugary liquid called wort. Typically, each batch of grist is mashed three times or so to extract all the fermentable sugars.
Fermentation
Yeast is used to ferment malted barley in washbacks.
Yeast is added to the wort in a large vessel (often tens of thousands of litres) called a washback. Washbacks are commonly made of Oregon Pine or stainless steel. The yeast feeds on the sugars and as a by-product produces both carbon dioxide and alcohol. This process is called fermentation and can take up to three days to complete. When complete, the liquid has an alcohol content of 5 to 7% by volume, and is now known as wash. Up until this point the process has been quite similar to the production of beer.
Distillation
The wash, 5%–7% alcohol, is distilled in copper pot stills, boosting the alcohol content to 60%–80%.
The wash is then pumped into a copper pot still, known as the wash still, to be distilled. The wash is heated, boiling off the alcohol, which has a lower boiling point than water; the vapour is collected in a condenser which has been submerged in cool water. The lower temperatures cause the vapour to condense back into a liquid form.
This spirit, known as low wine has an alcohol content of about 20 to 40%. The low wines are then pumped into a second pot still, known as the spirit still, and distilled a second, (and sometimes a third) time. The final spirit called "new make spirit" generally has an alcohol content of 60 to 70%.
Much of the body, or mouth feel, of the final whisky is believed to come from the size and shape of the stills used in its production. When a still wears out and has to be replaced, or when a distillery decides to expand the number of stills it operates, precise measurements of the existing stills are taken to ensure the new stills are reproduced exactly like the old.
Maturation
The "new-make spirit", or unaged whisky, is then placed in oak casks to mature. By law, all Scotch whisky must be aged for a minimum of three years in oak casks; though many single malts are matured for much longer. The whisky continues to develop and change as it spends time in the wood, and maturation periods of twenty years or more are not uncommon. Each year spent in the wood results in the evaporation of between 1 and 2% of each casks' contents, depending on the ambient conditions at which the casks are stored. Because alcohol is more volatile, the alcohol content of the remaining whisky also drops over time. This is known as the angel's share.
The selection of casks has a profound effect on the character of the final whisky. A common source of casks is American whiskey producers, as U.S. laws require that bourbon and Tennessee whiskey be aged in new oak casks. Bourbon casks impart a characteristic vanilla flavour to the whisky. Sherry casks are also commonly used. This practice arose because sherry used to be shipped to Britain from Spain in the cask rather than having been bottled, and the casks were expensive to return empty and were unwanted by the sherry cellars. In addition to imparting the flavours of their former contents, sherry casks lend maturing spirit a heavier body and a deep amber and sometimes reddish colour. Stainless steel shipping containers, however, have reduced the supply of wooden sherry casks, to the extent that the Macallan Distillery builds casks and leases them to the sherry cellars in Spain for a time, then has them shipped back to Scotland. Other casks used include those that formerly held port wine and madeira, while experiments with used rum and cognac casks are being performed.
Bottling
To be called a single malt whisky, a bottle may only contain whisky distilled from malted barley produced at a single distillery. If the bottle is the product of single malt whiskies produced at more than one distillery, the whisky is called a vatted malt, blended malt, or pure malt. If the single malt is mixed with grain whisky, the result is a blended whisky. Single malts can be bottled by the distillery that produced them or by an Independent Bottler.
The age statement on a bottle of single malt whisky is the age of the youngest malt in the mix, as commonly the whiskies of several years are mixed together in a vat to create a more consistent house style.
On occasion the product of a single cask of whisky is bottled and released as a "Single Cask."
While "cask-strength", or undiluted, whisky (often having an alcohol content as high as 60%) has recently become popular, the vast majority of whisky is diluted to its "bottling strength" - between 40% and 46% ABV - and bottled for sale.
Whisky can also be "chill filtered". Chill filtration is a process whereby naturally-occurring fatty amino acids in the whisky are grouped together by chilling the whisky, and then filtered out. Most whiskies are bottled this way, unless specified as "unchillfiltred". Unchillfiltered whisky will turn cloudy when stored at cool temperatures or when cool water is added to them, and this is perfectly normal. Unchillfiltered, cask-strength whisky is generally regarded as whisky in its purest form.
It should also be noted that for whisky, unlike wine, the maturation process does not continue in the bottle.
Storage
Whisky should be stored out of direct heat or sunlight, so as not to undergo evaporation, and should be served at room temperature. Corked bottles should also be stored upright, avoiding contact between the cork and the spirit inside. The more contact with the cork whisky has, the quicker the cork will disintegrate and/or affect the whisky's taste.
History
Distillation of whisky has been performed in Scotland and Ireland for centuries. The first written record of whisky comes from 1405 in Ireland, while the production of whisky from malted barley is first mentioned in Scotland in an entry on the 1494 Exchequer Rolls, which reads "Eight bolls of malt to Friar John Cor, by order of the King, wherewith to make aqua vitae." Single malt whisky is associated with the Scottish tradition, although there are Irish single malts.
From the 15th century onwards, whisky was heavily taxed in Scotland, to the point that most of the spirit was produced illegally. However, in 1823, Parliament passed an act making commercial distillation much more profitable, while imposing punishments on landowners when unlicensed distilleries were found on their properties. George Smith was the first person to take out a licence for a distillery under the new law, founding the Glenlivet Distillery in 1824.
In the 1830s, Aeneas Coffey refined a design originally created by Robert Stein for continuous stills which produced whisky much more efficiently than the traditional pot stills, but with much less flavour. Quickly, merchants began blending the malt whisky with the grain whisky distilled in the continuous stills, making the first blended Scotch whisky. The blended whisky proved quite successful, less expensive to produce than malt with more flavour and character than grain. The combination allowed the single malt producers to expand their operations as the blended whisky was more popular on the international market.

White Wine
What is White Wine?
Most white wine is produced from white grapes. I say most, because there are a few exceptions. Wine gets its color from letting the skins soak in the juice.
Since this is the case, it is possible to make white wine out of black grapes by carefully extracting the juice and keeping the skins separated. Champagne is the most famous example. It is made from a blend of grapes which include Pinot Noir and Pinot Meunier (black grapes).
Besides color, not allowing the skins and stems to soak in the juice also reduces the amount of tannin in the wine. Tannin has a mouth drying quality that causes the wine to feel firm in your mouth. Sometimes though, a white wine will be allowed to ferment or age in oak barrels. The oak barrels will impart some tannin to the wine, but not as much as in a typical red wine.
Rosés (Blush) are White?
Believe it or not, a blush, which is just another term for rosé, is considered a white wine. They are made by allowing the skins to soak for only a short period of time before extracting. A good rosé should be delicate and refreshing, not cloyingly sweet.
The best rosés are made from the Grenache grape. Rosés have been given a bad reputation from some of the extremely sweet and cheap varieties on the market. Don't let that stop you from finding some that are truely delicious and worth savoring.
Major White Wine (Grape) Varieties
Chardonnay - The world's most popular white variety. It is usually oak aged and has a buttery flavor.
Chenin Blanc - Common in the Loire Valley of France. It is a highly acidic wine that can range from very dry to very sweet.
Gewürztraminer - The most intensely aromatic of all wines. The aromas are of florals and spice.
Muscat - Produces the only wine to actually smell like grapes. Can have a variety of styles and popluar in sparkling wines.
Pinot Gris/Pinot Grigio - A very wide variety of styles from dry to sweet to spicy. Often they will have a hint of honey.
Reisling - A low alcholic wine with striking acidity. Many are very sweet but they can also be dry.
Sauvignon Blanc - Meant to drink young, these are the most tangy and pungent of the wine varieties.
   
Other White Wine (Grape) Varieties
Cabernet Franc - A relative of Cabernet Sauvignon but is usually used in blends.
Colombard - Produces a crisp every day wine with tropical fruit aromas.
Garganega - Famous for making Italy's Soave. This wine is fresh and tangy like green apples.
Müller Thurgau - A faily unexciting grape popular in cooler climates for its early ripening qualities.
Pinot Blanc - Highly acidic and low sugar levels resulting in a dry, crisp wine.
Torrontés - The popular white grape from Argentina. It produces a highly aromatic wine.
Trebbiano - A very mild grape producing a neutral wine that won't interfere with most foods.
Verdelho - A rich, white wine with the taste of limes.
Viognier - A low acid wine with floral aromas and an apricot quality. It is so richly aromatic that even though it is dry, it seems sweet.
European White Wines
The Europeans label their wines by the region in which the grapes are grown, not the grape variety like in the U.S. Many times they are blends of multiple grape varieties. Here is a chart of some of Europe's white wines.
Region   Country   Grape Varieties
Bordeaux   France   Sauvignon Blanc, Sémillon, Muscadelle
Burgundy   France   Chardonnay
Chablis   France   Chardonnay
Champagne   France   Chardonnay, Pinot Noir, Pinot Meunier
Mosel   Germany   Riesling or others
Pouilly-Fuissé   France   Chardonnay
Rhine/Rheingau   Germany   Riesling or others
Sancerre   France   Sauvignon Blanc
Sauternes   France   Sémillon, Sauvignon Blanc
Soave   Italy   Garganega and others
Enjoying White Wine
White wines are typically less complicated than reds because of the effect tannin has on red wines. Therefore, white wine can be enjoyed whenever and whereever the mood strikes you. White wines can make an excellent apértif or before dinner drink instead of a cocktail. They are also the least likely to offend the palate of a novice wine drinker.
Most people know to drink white wine chilled, but it can be too cold. For more specific guidelines, see chart below.
Sample White Wines   Temperatures
Chablis, Soave, Pinot Grigio, Trebbiano, cheap sparkling wine   39°F - 43°F (4°C - 6°C)
Sauvignon Blanc, Champagne, Rosé or Blush, Riesling   43°F - 46°F (6°C - 8°C)
Chardonnay, Gewürztraminer, white Rioja, Viognier   46°F - 50°F (8°C - 10°C)
Yes, I know, you're not going to get a thermometer and take the temperature of the wine every time you are going to drink it. What I would recommend is to actually drink wines at all three of the above temperatures until you get a feel for them without a thermometer.
With practice, you will have a good idea of the approximate temperature.
General Temperature Guidelines•   Simple and dry white wines should be consumed at the coolest temperature.
•   Complex, heavier wines should be consumed at the warmest temperature (but still cool) of the other whites.
•   More expensive, higher quality wines should generally be served at the warmer temperatures.
•   Less expensive wines generally need to be served at lower temperatures.
The important thing to know is that a white wine needs to be refreshingly cool, but if its too cold, you will lose the subtle nuances of that expensive chardonnay.
Tip - It takes about 3 hours to chill a bottle of wine down to the temperature of the refrigerator. To quickly chill a bottle of white wine, fill a bucket full of ice water. Add some salt and then put the bottle in and twist several times. This causes more of the wine inside the bottle to come into contact with the cold glass. Let sit and occasionally repeat twisting for a few minutes. I wouldn't recommend this with sparkling wines for obvious reasons!

Red Wine
What is Red Wine?
Red wine is simply wine produced from red (or black) grapes. Most everyone knows that. What you might not know is that almost all grapes have colorless juice. The way that the red wine gets its color is by letting the skins soak in the juice until the red color bleeds out.
Not only does soaking the skins give red wine  its color, it also imparts a substance known as tannin. Tannin is what gives red wines a complexity that is beyond that of most white wines.
Tannin has a mouth drying quality that causes the wine to feel firm in your mouth. When a red wine is young, this firmness can be quite intense.
Over time, the qualities of the tannin will mellow and blend harmoniously with the other characteristics of the wine. This is one of the main reasons that red wines usually age better than whites.
Major Red Wine (Grape) Varieties
Cabernet Sauvignon - Thick skinned grape with lots of tannin. They have a blackcurrant flavor and smell similar to pencil shavings.
Merlot - Usually higher in alcohol and will taste of black cherries and sometimes mint.
Nebbiolo - High in tannin and acid and need aging to mellow. They are mainly grown in the Piedmont region of Italy.
Pinot Noir - The most finicky of grapes producing the widest range of quality. The best are hauntingly silky, with aromas of truffles and decaying leaves.
Syrah/Shiraz - Rich and spicy wine with lots of tannin and the sweetness of blackberries.
Tempranillo - Spain's big red, with moderate alcohol and tastes of strawberries and plums.
Zinfandel - Ranging from light and fruity to big and spicy depending on the quality. The best examples are from California. 
   
Other Red Wine (Grape) Varieties
Barbera - Low tannin with high acidity. Creates a fruity and refreshing wine.
Carmenere - Produces a rich and spicy wine and is popular in Chile.
Gamay - Gained favor in the Beaujolais district of France. They actually taste of grapes and are low in tannin.
Grenache/Garnacha - High in alcohol and is usually sweet and peppery.
Malbec - A smooth and plummy variety from Argentina.
Sangiovese - Main grape in Chianti. This wine has medium acidity and tannin.
Touriga Nacional - An aromatic grape commonly used for making Port.
European Red Wines
The Europeans label their wines by the region in which the grapes are grown, not the grape variety like in the U.S. Many times they are blends of multiple grape varieties. Here is a chart of some of Europe's red wines.
Region   Country   Grape Varieties
Bardolino   Italy   Corvina, Molinara, Rondinella
Barolo   Italy   Nebbiolo
Beaujolais   France   Gamay
Bordeaux   France   Cabernet Sauvignon, Merlot, Cabernet Franc, etc.
Burgundy   France   Pinot Noir
Châteaunuf-du-Pape   France   Grenache, Mourvèdre, Syrah, etc.
Chianti   Italy   Sangiovese, Canaiolo, etc.
Côtes du Rhône   France   Grenache, Mourvèdre, Carignan, etc.
Port   Portugal   Tinta Borroca, Tinta Roriz, Tinto Cão, Touriga Nacional, Touriga Francesa, etc.
Rioja   Spain   Tempranillo, Grenache, etc.
Valpolicella   Italy   Corvina, Molinara, Rondinella
Enjoying Red Wine
Red wine is usually intended to be consumed with a meal instead of on its own. The bold flavors and characteristics (compared to most whites), will stand up to and sometimes complement flavorful foods. But I often enjoy a good red wine all by itself.
Red wine will really shine when it is served at the proper temperature. If the temperature is too cold, the subtle flavors and textures will be lost. If the temperature is too warm, the wine will taste somewhat flat and totally non-refreshing.
Most people know to drink red wine at room temperature, but that is not really true. Unless of course, you keep the temperature in your house similar to that of an old English castle. Most reds taste best between 62°F to 65°F (16°C to 18°C). For more specific guidelines, see chart below.
Sample Red Wines   Temperatures
Beaujolais, Nebbiolo, Port, light and fruity reds   54°F - 59°F (12°C - 15°C)
Simple Pinot Noirs, light Rioja, Argentine Tempranillo   59°F - 63°F (15°C - 17°C)
Merlot, Cabernet Sauvignon, Bordeaux, Shiraz, big Zinfandel   63°F - 68°F (17°C - 20°C)
Yes, I know, you're not going to get a thermometer and take the temperature of the wine every time you are going to drink it. What I would recommend is to actually drink wines at all three of the above temperatures until you get a feel for them without a thermometer.
With practice, you will have a good idea of the approximate temperature.
General Temperature Guidelines•   Simple, fruity red wines should be consumed at the coolest temperature of the other reds.
•   Complex, heavier wines should be consumed at the warmest temperature (but still cool) of the other reds.
•   More expensive, higher quality wines should generally be served at the warmer temperatures.
•   Less expensive wines generally need to be served at lower temperatures.
The important thing to know is that a red wine needs to be warm enough to experience all of the flavors, but cool enough to be refreshing. Never drink a red wine above 68°F (20°C) if you can help it.
The glass of a red wine should feel slightly cool in your hands.
Tip - It takes about 3 hours to chill a bottle of wine down to the temperature of the refrigerator. Before drinking, take the room temperature wine and let it sit in the refrigerator from 15 to 40 minutes (depending on the type).
Tip - It's always better to serve a red wine at a temperature that is too cool than too warm. You or your guests can always just warm the wine with your hands or simply wait a couple of minutes before drinking.