Hospitality World

Here are some of the most potent drinks known, in no particular order, consumed by people all over the world. 1. Everclear  This is considered as the world's strongest alcoholic drink. It is a grain spirit. Everclear can contain 95 % or 190 proof of alcohol. This is manufactured and sold by the American spirit company, Luxco. This is truly colourless, odourless and tasteless (If you can actually find out what it tastes like without burning your tongue) 2. Devil Springs Vodka  This potent spirit is bottled at 80% ABV or 160 Proof. Best consumed in a cocktail with juices or ginger ale, it is always advisable not to down as shots. It is also a wonderful spirit for flaming cocktails. 3. Absinthe  The spirit was banned in most of Europe and Americas during the prohibition period of 1913. Also known as a green fairy, the spirit was known to give you hallucinating effects. This is made with wormwood bark or Artemisia Absenthium, from where the name comes. Absinthes are availab

1.  In order to fully appreciate vodka, it helps to know this booze’s roots.  Vodka has been distilled in Russia, Poland, and Czechoslovakia since the 1100s, but is now produced all over the world.  While it can be made from any fermentable matter, vodka is distilled mostly from potatoes and grains and is often filtered (usually up to eight times) through charcoal, sand, peat, lava rock, limestone, or cloth to remove most traces of aroma and flavour. 2.  The only additive vodka can legally contain is water.  Distillers pride themselves on what type of water they use, whether it be iceberg, spring, filtered, or distilled.  Adding water brings vodka, which is almost 200 proof when it comes out of the still, down to an acceptable 80 to 100 proof. The water source adds its own minerality and nuance to the vodka, which is more evident than in other types of spirits because it’s not aged in oak that would overpower those notes. For example,  Reyka vodka  uses Icelandic glacial wat

Drinking increases by 6% to overtake food spend

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Mocktails, an abbreviation for “mock cocktails", are festive, non-alcoholic party drinks. Mocktails are often offered for designated drivers, pregnant women, or any party guests who choose not to drink alcohol. Although many drink recipes can be prepared without alcohol, some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes. A Shirley Temple is one of the classic mocktails, often served to children. Named for the child actor, it contains lemon-lime soda, ginger ale, and a dash of grenadine, with a maraschino cherry for garnish. The Roy Rogers is another of the traditional mocktails, this one named for a straight-laced singing cowboy; it is made with cola splashed with a bit of grenadine and is also garnished with a maraschino cherry. Any flavor of Daiquiri can be made into a mocktail. For a raspberry non-alcoholic version, blend ice, raspberry puree, and lime juice; pour into a glass with sugar on the rim and

life made simple - Infographic: Around the World In 80 Drinks This...

Generally made with rum, tropical drinks are gaining popularity once again—and we’re not talking about the tooth-achingly sweet drinks, but rather those made with real fruit juices and home-made syrups. The Mai Tai, the Scorpion, the Zombie; drinks that illicit just as much visually as they do taste. They were the crown jewels of a drink movement that took pre-WWII America by storm. Enchanted by relics from tropical paradises, patrons poured into the rum slinging bars in search of the perfect Tiki drink. The idea of Tiki Bars was introduced to the United States in 1934 by a gentleman named Ernest Raymond Beaumont-Gantt, a Louisiana native who had spent time sailing through the South Pacific. Upon his arrival in Los Angeles, Gantt came upon a recently vacated tailor shop on Hollywood Boulevard and opened up the Don the Beachcomber, a bar dressed in artefacts he had collected throughout his travels through the tropics. Post-prohibition, rum was relatively cheap and easy to

The question of the cocktail What actually is a cocktail? What does the word mean and where did it come from? I think that these are some valid questions, considering that I have enjoyed cocktail hours, menus and the drinks known universally as “cocktails” for many years. The actual answer It is now a well-known fact that the word “cocktail” was first defined in 1806 by The Balance and Columbian Repository of Hudson, New York as “a stimulating liquor composed of any kind of sugar, water and bitters, vulgarly called a bittered sling.” Most cocktail aficionados might recognize that formula from drinks such as the Old Fashioned and Sazerac. Some geeks out there might even be aware that before the invention of bitters, cocktails were known as “slings,” which comes from the German word “schlingen,” meaning to swallow quickly. The first time the word “cocktail” is recorded as being used in the U.S. was on April 28, 1803 in a publication called The Farmers’ Cabinet and in the UK t

Beautifully Delicious! Everybody’s seen one – a multi-colored layered drink that just looks more fun than a stodgy old rum and coke. These gorgeous, exotic-looking thirst quenchers are proof that you eat with your eyes first, but what exactly goes into making a layered cocktail? How in the name of all that’s delicious do they get those liquids to stay put? Great question! Making beautiful layered drinks requires a combination of science, technical skill and a working knowledge of flavour profiles. It works so well that top chefs such as Ferran Adria use them to ensure that their layered cocktails and soups turn out perfectly. Whether you’re an experienced mixologist looking to pick up a few new tips or just somebody who wants to learn how it’s done, stick around! By the end of this page, you’re going to learn the molecular magic behind layered drinks, what methods  work best to make successful layered drinks! What is a Layered Drink? Liberation by Elvio  Layered coc

Hospitality is changing the way people do business today. Combined with the power of the internet, more is happening remotely than ever before. People can book their own trips, find their own discounts, and even book their own reservations up to 6 months in advance without a hassle. Hospitality Industry in the Technology Age Hyatt Hotels engages over 60,000 people every day through their Twitter account. With online reviews being encouraged by major web browsers, including Google, the power has shifted from the hospitality industry to the customer in many ways. What was once a monopoly has become highly competitive and this has caused the industry to adapt, improve, and ultimately become cheaper for the average person. That, in turn, has caused this industry to grow when globally many sectors are contracting. Interesting Facts About Hospitality 1.  20% of companies in the travel industry utilize social media to initiate bookings. 2.  30% of people regularly use mobile pho

A delicious cocktail comes alive when presented with a fabulous garnish. In fact, without a garnish, there might just be something missing. Who can imagine a Bloody Mary without a celery stick, or a Martini without its olives? The trick is to balance the traditional with the creative, and with the right ingredients and tools, your cocktails will look (and taste) superb in no time.  First: the tools of the trade Most tools you will need to make superb garnishes can be found at home. The list includes: Grater Vegetable peeler Paring knife Toothpicks Lighter Other tools are a bit more specialist in nature, but can make cocktail hour much more fun. A micro-plane grater is wonderful for finely grated ingredients such as chocolate and nutmeg, and a channel knife is essential for citrus spirals. Sweet garnishes The garnish you use depends very much upon the cocktail you're creating. There are some sweet garnishes you can make before hand, like lemon, lime and orange

The renaissance in Greek wines is for good cause. They’re all about quality, affordability, foodie friendly, and history Greek Wines There’s a renaissance in Greek wine. That’s clear from the fact that sales in Vintages have more than doubled in the past two years. And more than that. The wines sold out more than 96% within 8 weeks. This is remarkable performance. Why The Surge in Popularity? The public have discovered that Greek wines represent: * quality * affordability * perfect choice for foodies * history Background Wine has been a central part of Greek culture for over 4,000 years. The people of the land at that time recognized not only the fun aspect of wine, but the nutritional value. The beginnings of the Mediterranean diet! Today The Greek wine industry has implemented tremendous improvements with solid investments in modern wine making technology. The new generation of winemakers are going to the best wine schools of the world, and are gaining tra

How wine is made An illustrated guide to the winemaking process. It all starts with grapes on the vine: and it's important that these are properly ripe. Not ripe enough, or too ripe, and the wine will suffer. The grapes as they are harvested contain the potential of the wine: you can make a bad wine from good grapes, but not a good wine from bad grapes.  Teams of pickers head into the vineyard. This is the exciting time of year, and all winegrowers hope for good weather conditions during harvest. Bad weather can ruin things completely.  Hand-picked grapes being loaded into a half-ton bin. Increasingly, grapes are being machine harvested. This is more cost-effective, and in warm regions quality can be preserved by picking at night, when it is cooler. This is much easier to do by machine.  The harvester plucks the grape berries off the vine and then dumps them into bins to go to the winery. This is in Bordeaux.  These are machine-picked grapes being sorted fo