1.
Cocktail
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When used to refer to any generic alcoholic mixed drink, cocktail may mean any beverage that contains two or more ingredients if at least one of those ingredients contains alcohol. When a mixed drink contains only a spirit and a mixer, such as soda or fruit juice, it is a highball. When a cocktail contains only a spirit and a liqueur, it is a duo. Additional ingredients may be sugar, honey, milk, cream, the origin of the word cocktail is disputed. S. The first definition of cocktail known to be an alcoholic beverage appeared in The Balance and Columbian Repository May 13,1806, editor Harry Croswell answered the question, What is a cocktail. It is said, also to be of use to a democratic candidate, because a person. Anatoly Liberman endorses as highly probable the theory advanced by Låftman and they were called cocktailed horses, later simply cocktails. By extension, the cocktail was applied to a vulgar, ill-bred person raised above his station, assuming the position of a gentleman. The mention of water as an ingredient, Låftman concluded that cocktail was an acceptable alcoholic drink, but diluted, not a purebred, a thing raised above its station. Hence the highly appropriate slang word used earlier about inferior horses, several authors have theorized that cocktail may be a corruption of cock ale. David Wondrich also speculates that cocktail is a reference to a practice for perking up an old horse by means of a ginger suppository so that the animal would cock its tail up, there is a lack of clarity on the origins of cocktails. Traditionally cocktails were a mixture of spirits, sugar, water, but by the 1860s, a cocktail frequently included a liqueur. The first publication of a guide which included cocktail recipes was in 1862 — How to Mix Drinks, or, The Bon Vivants Companion. In addition to recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, a key ingredient differentiating cocktails from other drinks in this compendium was the use of bitters. Mixed drinks popular today that conform to this meaning of cocktail include the Old Fashioned whiskey cocktail, the Sazerac cocktail. The term highball appears during the 1890s to distinguish a drink composed only of a distilled spirit, the first cocktail party ever thrown was allegedly by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs. Walsh invited 50 guests to her home at noon on a Sunday, the party lasted an hour, until lunch was served at 1 pm. The site of this first cocktail party still stands, in 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishops residence ever since
2.
Pisco sour
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A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Chile and Peru, considered also a South American classic. The drinks name comes from pisco, which is its base liquor, the Peruvian pisco sour uses Peruvian pisco as the base liquor and adds Key lime juice, syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean pisco and pica lime, other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves. Morris left the United States in 1903 to work in Cerro de Pasco, in 1916, he opened Morris Bar in Lima, and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. Regardless, the source cited by Plath attributed to Stubb the invention of the whiskey sour—not the pisco sour. The two kinds of pisco and the two variations in the style of preparing the pisco sour are distinct in both production and taste, Peru celebrates a yearly public holiday in honor of the cocktail during the first Saturday of February. The term sour refers to mixed drinks containing a base liquor, lemon or lime juice, Pisco refers to the base liquor used in the cocktail. The word as applied to the alcoholic beverage comes from the Peruvian port of Pisco, the first grapevines were brought to Peru shortly after its conquest by Spain in the 16th century. Spanish chroniclers from the note the first winemaking in South America took place in the hacienda Marcahuasi of Cuzco. The largest and most prominent vineyards of the 16th and 17th century Americas were established in the Ica valley of south-central Peru, in the 1540s, Bartolomé de Terrazas and Francisco de Carabantes planted vineyards in Peru. Carabantes also established vineyards in Ica, from where Spaniards from Andalucia, already in the 16th century, Spanish settlers in Chile and Peru began producing aguardiente distilled from fermented grapes. Since at least 1764, Peruvian aguardiente was called pisco after its port of shipping, the right to produce and market pisco, still made in Peru and Chile, is the subject of ongoing disputes between the two countries. According to historian Luciano Revoredo, the preparation of pisco with lemon dates as far back as the 18th century. He bases his claim on a found in the Mercurio Peruano which details the prohibition of aguardiente in Limas Plaza de toros de Acho. At this time, the drink was named Punche, and was sold by slaves, Revoredo further argues this drink served as the predecessor of the Californian Pisco punch, invented by Duncan Nicol in the Bank Exchange Bar of San Francisco, California. The pisco sour originated in Lima, Peru and it was created by bartender Victor Vaughen Morris, an American who had moved to Peru in 1904 to work in a railway company in Cerro de Pasco. Morris relocated to Lima in 1915 and, a year later, Chilean historian Gonzalo Vial Correa also attributes the pisco sours invention to Gringo Morris from the Peruvian Morris Bar, but with the minor difference of naming him William Morris. Morris often experimented with new drinks, and developed the pisco sour as a variety of the whiskey Sour, some discrepancy exists on the exact date when Morris created the popular cocktail
3.
Cosmopolitan (cocktail)
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A cosmopolitan, or informally a cosmo, is a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice. The International Bartenders Association recipe is based on vodka citron, lemon-flavored vodka, the cosmopolitan is a relative of cranberry coolers like the Cape Codder. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze cocktail, the origin of the cosmopolitan is disputed. It is widely believed that the drink was created independently by different bartenders since the 1970s, generally, people have recognized that John Caine brought the drink to San Francisco around 1987 from Ohio. The same year in Manhattan, the internationally recognized version of the cocktail was created by Toby Cecchini, according to Sally Ann Berk and Bob Sennett, the cosmopolitan appears in literature as early as 1993 and derives from New York City. Made with ingredients that would have readily available during the period. If this drink is in fact the source of the modern cosmopolitan then it would be an adaption of a Daisy rather than a Kamikaze, one version of the creation of this popular drink credits the accomplishment to the gay community in Provincetown, Massachusetts. Neal Murray claims to have created the cosmopolitan in 1975 at the Cork & Cleaver steak house in Minneapolis, according to Murray, he added a splash of cranberry juice to a Kamikaze and the first taster declared, How cosmopolitan. This event supposedly led to the naming of the new beverage, John Caine is the owner of several popular bars in San Francisco and a cosmopolitan expert. He partially credits the upsurge in cocktails during the 1970s to the Cosmo being served at fern bars, Caine is credited with bringing the Cosmo west from Cleveland. There are a number of claims made as to the origin of the cosmopolitan. Cocktail historian Gary Regan credits bartender Cheryl Cook of the Strand Restaurant in South Beach and it was on this realization that gave me the idea to create a drink that everyone could palate and was visually stunning in that classic glass. This is what the Cosmo was based on, Cooks original recipes called for Absolut Citron, a splash of Triple sec, a drop of Roses lime and just enough cranberry to make it oh so pretty in pink. Although Absolut Citron was not introduced anywhere officially until 1988, it was test marketed in Miami, another important person involved in the creation of the cosmopolitan was Melissa Huffsmith of Manhattan. Huffsmith stated that the color should be. just barely pink—the color of pink lemonade, huffsmiths version has become an internationally standardized method for preparing the drink. The cosmopolitan gained popularity in the 1990s, the film adaptation made a reference to its popularity when Miranda asks why they stopped drinking them, Carrie replies because everyone else started. It is not only in television that the Cosmo has influenced popular culture, demeter Fragrance Library has created a cologne intended to smell like the cosmopolitan cocktail. The cosmopolitan is usually served in a cocktail glass, also called a martini glass
4.
Ice
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Ice is water frozen into a solid state. Depending on the presence of such as particles of soil or bubbles of air. In the Solar System, ice is abundant and occurs naturally from as close to the Sun as Mercury to as far as away the Oort cloud objects, beyond the Solar System, it occurs as interstellar ice. It falls as snowflakes and hail or occurs as frost, icicles or ice spikes, Ice molecules can exhibit up to sixteen different phases that depend on temperature and pressure. When water is cooled rapidly, up to three different types of ice can form depending on the history of its pressure and temperature. When cooled slowly correlated proton tunneling occurs below 20 K giving rise to macroscopic quantum phenomena, virtually all the ice on Earths surface and in its atmosphere is of a hexagonal crystalline structure denoted as ice Ih with minute traces of cubic ice denoted as ice Ic. The most common phase transition to ice Ih occurs when water is cooled below 0°C at standard atmospheric pressure. It may also be deposited directly by water vapor, as happens in the formation of frost, the transition from ice to water is melting and from ice directly to water vapor is sublimation. Ice is used in a variety of ways, including cooling, winter sports, as a naturally occurring crystalline inorganic solid with an ordered structure, ice is considered a mineral. It possesses a regular crystalline structure based on the molecule of water, an unusual property of ice frozen at atmospheric pressure is that the solid is approximately 8. 3% less dense than liquid water. The density of ice is 0.9167 g/cm3 at 0 °C, liquid water is densest, essentially 1.00 g/cm³, at 4 °C and becomes less dense as the water molecules begin to form the hexagonal crystals of ice as the freezing point is reached. This is due to hydrogen bonding dominating the intermolecular forces, which results in a packing of molecules less compact in the solid, density of ice increases slightly with decreasing temperature and has a value of 0.9340 g/cm³ at −180 °C. When water freezes, it increases in volume and it is also a common cause of the flooding of houses when water pipes burst due to the pressure of expanding water when it freezes. The result of this process is that ice floats on liquid water, sufficiently thin ice sheets allow light to pass through while protecting the underside from short-term weather extremes such as wind chill. This creates an environment for bacterial and algal colonies. When ice melts, it absorbs as much energy as it would take to heat an equivalent mass of water by 80 °C, during the melting process, the temperature remains constant at 0 °C. While melting, any energy added breaks the bonds between ice molecules. Energy becomes available to increase the thermal energy only after enough hydrogen bonds are broken that the ice can be considered liquid water, the amount of energy consumed in breaking hydrogen bonds in the transition from ice to water is known as the heat of fusion
5.
Prohibition in the United States
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Prohibition in the United States was a nationwide constitutional ban on the production, importation, transportation and sale of alcoholic beverages that remained in place from 1920 to 1933. One result was that many communities in the late 19th and early 20th centuries introduced alcohol prohibition, Prohibition supporters, called drys, presented it as a victory for public morals and health. Promoted by the dry crusaders, a movement was led by rural Protestants and social Progressives in the Prohibition, Democratic and it gained a national grass roots base through the Womans Christian Temperance Union. After 1900 it was coordinated by the Anti-Saloon League, Prohibition was mandated in state after state, then finally nationwide under the Eighteenth Amendment to the United States Constitution in 1920. Enabling legislation, known as the Volstead Act, set down the rules for enforcing the ban, for example, religious uses of wine were allowed. Private ownership and consumption of alcohol were not made illegal under federal law, in the 1920s the laws were widely disregarded, and tax revenues were lost. Opposition mobilized nationwide, and Prohibition ended with the ratification of the Twenty-first Amendment, some states continued statewide prohibition, marking one of the last stages of the Progressive Era. Anti-prohibitionists, known as wets, criticized the ban as an intrusion of mainly rural Protestant ideals on a central aspect of urban, immigrant. Some researchers contend that its failure is attributable more to a changing historical context than to characteristics of the law itself. Criticism remains that Prohibition led to unintended consequences such as the growth of urban crime organizations, as an experiment it lost supporters every year, and lost tax revenue that governments needed when the Great Depression began in 1929. The U. S. Senate proposed the Eighteenth Amendment on December 18,1917, upon being approved by a 36th state on January 16,1919, the amendment was ratified as a part of the Constitution. The Wartime Prohibition Act took effect June 30,1919, with July 1,1919, on October 28,1919, Congress passed the Volstead Act, the popular name for the National Prohibition Act, over President Woodrow Wilsons veto. The act established the definition of intoxicating liquors as well as penalties for producing them. Although the Volstead Act prohibited the sale of alcohol, the government lacked resources to enforce it. By the terms of the amendment, the country went dry one year later, by 1925, in New York City alone, there were anywhere from 30,000 to 100,000 speakeasy clubs. While Prohibition was successful in reducing the amount of liquor consumed, it stimulated the proliferation of rampant underground, organized, many were astonished and disenchanted with the rise of spectacular gangland crimes, when prohibition was supposed to reduce crime. Prohibition lost its advocates one by one, while the wet opposition talked of personal liberty, new tax revenues from legal beer and liquor, and the scourge of organized crime. On March 22,1933, President Franklin Roosevelt signed into law the Cullen–Harrison Act, legalizing beer with a content of 3. 2%
6.
Paris
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Paris is the capital and most populous city of France. It has an area of 105 square kilometres and a population of 2,229,621 in 2013 within its administrative limits, the agglomeration has grown well beyond the citys administrative limits. By the 17th century, Paris was one of Europes major centres of finance, commerce, fashion, science, and the arts, and it retains that position still today. The aire urbaine de Paris, a measure of area, spans most of the Île-de-France region and has a population of 12,405,426. It is therefore the second largest metropolitan area in the European Union after London, the Metropole of Grand Paris was created in 2016, combining the commune and its nearest suburbs into a single area for economic and environmental co-operation. Grand Paris covers 814 square kilometres and has a population of 7 million persons, the Paris Region had a GDP of €624 billion in 2012, accounting for 30.0 percent of the GDP of France and ranking it as one of the wealthiest regions in Europe. The city is also a rail, highway, and air-transport hub served by two international airports, Paris-Charles de Gaulle and Paris-Orly. Opened in 1900, the subway system, the Paris Métro. It is the second busiest metro system in Europe after Moscow Metro, notably, Paris Gare du Nord is the busiest railway station in the world outside of Japan, with 262 millions passengers in 2015. In 2015, Paris received 22.2 million visitors, making it one of the top tourist destinations. The association football club Paris Saint-Germain and the rugby union club Stade Français are based in Paris, the 80, 000-seat Stade de France, built for the 1998 FIFA World Cup, is located just north of Paris in the neighbouring commune of Saint-Denis. Paris hosts the annual French Open Grand Slam tennis tournament on the red clay of Roland Garros, Paris hosted the 1900 and 1924 Summer Olympics and is bidding to host the 2024 Summer Olympics. The name Paris is derived from its inhabitants, the Celtic Parisii tribe. Thus, though written the same, the name is not related to the Paris of Greek mythology. In the 1860s, the boulevards and streets of Paris were illuminated by 56,000 gas lamps, since the late 19th century, Paris has also been known as Panam in French slang. Inhabitants are known in English as Parisians and in French as Parisiens and they are also pejoratively called Parigots. The Parisii, a sub-tribe of the Celtic Senones, inhabited the Paris area from around the middle of the 3rd century BC. One of the areas major north-south trade routes crossed the Seine on the île de la Cité, this place of land and water trade routes gradually became a town
7.
Beer glassware
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Beer glassware comprises the drinking vessels made of glass designed or commonly used for drinking beer. Several kinds of beer glassware have a stem which serves to prevent the heat of the drinkers hand from warming the beer. Beer glasses are made from a variety of materials not limited to glass, including stoneware, earthenware, pewter, a pilsner glass is used for many types of light beers, including pale lager or pilsner. Pilsner glasses are generally smaller than a pint glass, usually in 200 ml,250 ml,300 ml,330 ml or 400 ml sizes and they are tall, slender and tapered. The slender glass reveals the colour, and carbonation of the beer, weizen glasses are sometimes mistakenly called Pilsner glasses because they are somewhat similar in appearance, but true Pilsner glasses have an even taper without any amount of curvature. The definition of a pint differs by country, thus a pint glass will reflect the regular measure of beer in that country, in the UK, law stipulates that a servings of beer be fixed at the imperial pint. Half-pint glasses of 10 imp fl oz are generally smaller versions of pint glasses, quarter-pint glasses of 5 imp fl oz also exist, and are popular in Australia, where they are known as a pony. These may simply be smaller pint glasses, or may be a pony glass. In the US, a pint is 16 US fl oz, glasses of 500ml are usually called pints in American parlance. Pony glasses, once popular, are found in older. The common shapes of pint glass are, Conical glasses are shaped, as the name suggests, as a truncated cone around 6 inches tall. The term nonic derives from no nick, jug glasses, or dimple mugs, are shaped more like a large mug with a handle. They are moulded with a pattern of thickened glass on the outside. The dimples prevent the glass slipping out of the fingers in a bowl. These design features became less important when manual washing was superseded by machine washing from the 1960s onwards, dimpled glasses are now rarer than the other types and are regarded as more traditional. This sort of glass is known as a Handle due to the handle on the glass. They are popular with the generation and people with restricted movement in their hands which can make holding a usual pint glass difficult. They have recently started to make a renaissance, especially in northern Britain, Beer connoisseurs sometimes invest in special, non-traditional glassware to enhance their appreciation
8.
Beer stein
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Beer stein, or simply stein, is an English neologism for either traditional beer mugs made out of stoneware, or specifically ornamental beer mugs that are usually sold as souvenirs or collectibles. In German, the word stein means stone and is not used to refer to a beverage container. Such Steins may be out of stoneware, pewter, porcelain, or even silver, wood or crystal glass. Steins usually come in sizes of a half litre or a full litre, like decorative tankards, they are often decorated in a nostalgic manner, but with allusions to Germany or Bavaria. It is believed by some that the lid was implemented during the age of the Black Plague, stein is an abbreviation of German Steinzeug stoneware, the common material for beer mugs before the introduction of glass. The word alone is not used within Germany, rather Krug or Steinkrug are used, the word stein could have also originated from the German word Steinzeugkrug, meaning stoneware jug or tankard. By common usage, stein refers to a container with a handle. Bierstein in German means beerstone – i. e. beer scale – a hard residue of calcium oxalate, protein, in the latter half of the 19th century, stein makers found different advantages within the different materials. The advantage in using stoneware to make steins was that molds could be used to mass-produce elaborately carved steins. In using glass, not only could one produce multiple glass mugs, porcelains advantage was that a stein fabricator could use molds to make character steins, steins that had a particular shape modeled after an item or a person. Throughout the 1900s, collecting antique and replicated beer steins became very popular not only among individual people. Production of beer steins has become large in America. The most traditional area of beer production is the Kannenbäckerland in the Westerwald region in Germany. This unique German potters region has been creating beer steins for centuries and is famous among the collectors as the original German beer stein producer, on the 21st of September 2014, Oliver Strumpfel broke the record for most beer steins carried over 40 metres without spilling managing 25 steins. Beer steins were made primarily with pewter in many areas across Europe, but many steins were known to be made of glass, porcelain, Steins have also been known to have been made out of wood, earthenware, and crystal. Ordinary German beer mugs have been out of glass for hygienic reasons since the introduction of glass mugs to the 1892 Oktoberfest. Modern beer mugs, except again decorative or luxury versions, do not have a lid, beer mugs are typical for beer gardens and especially the Oktoberfest, where they are popular for their robustness. In other settings,0.33 and 0.5 litre beer glasses are also popular, the lids on beer mugs serve as a sanitary measure especially to keep insects out of the beer
9.
Pint glass
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A pint glass is a form of drinkware made to hold either a British pint of 20 imperial fluid ounces or an American pint of 16 US fluid ounces. These glasses are used to serve beer, and also often for cider. The common shapes of pint glass are, Conical glasses are shaped, as the name suggests, as a truncated cone around 6 inches tall. Also called a pint in the United States, as the glass can be used as one half of a Boston shaker. The most common found in the US holds 16 oz to the rim. The original motivation for the glass was to reduce breakage when stacking, reduce breakage when tipped over, improve grip, in the United Kingdom, this style was popularized after World War II, with Ravenhead glass introducing a Nonik glass in 1948. Jug glasses, or dimple mugs, are shaped more like a mug with a handle. They are moulded with a pattern of thickened glass on the outside. The dimples prevent the glass slipping out of the fingers in a bowl. These design features became less important when manual washing was superseded by machine washing from the 1960s onwards, dimpled glasses are now rarer than the other types and are regarded as more traditional. This sort of glass is known as a Handle or Jug due to the handle on the glass. Can-shaped glasses are shaped like a beer or beverage can, with straight cylindrical sides. They are less prone to tipping over than a conical glass, Pint glasses became popular in the United Kingdom in the early/mid-20th century, replacing tankards. This change is notably lamented by George Orwell in his 1946 essay The Moon Under Water, older styles include, Decorative Toby jugs, although these would not have been for everyday use. 1500s to 1900s Ceramic tankards with strap handles, in the United Kingdom, draught beer must be sold in Imperial measure. United Kingdom law requires certain steps be taken to ensure that a pint of beer is indeed a pint, though this can be achieved using metered dispense, the more common solution is to use certified one-pint glasses. Until recently these had a stamp indicating that the certification had been done by an agency of the Crown. The number etched upon the stands for the manufacturing company or site
10.
Absinthiana
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Absinthiana are the accoutrements surrounding the drink absinthe and its preparation. Originally, absinthe was served in standard stemmed wine or water glasses, but as its popularity grew so did the variety of implements used, such as specialty glasses and complex brouilleurs. In the period since absinthe was made illegal in the US antique dealers have seen increases in the prices of these artifacts there. Some absinthe spoons can fetch thousands of dollars, many 19th century companies used the elaborate barware to advertise their brands. Today many contemporary distilleries are also producing decorative branded barware for the same purpose, a perforated or slotted spoon is used to dissolve a sugar cube in a glass of absinthe, usually to sweeten the drink and counteract its mild bitterness. The spoon is normally flat, with a notch in the handle where it rests on the rim of the glass, originating circa the 1870s their use increased over the 1880s and 1890s and were often stamped with brand names or logos as advertising, much like modern alcohol paraphernalia. Sometimes they were sold as tourist items, for example, some might be shaped like the Eiffel Tower, such as the spoon Eiffel Tower #7, a less-common variation of the absinthe spoon, is similar to iced tea spoons. By contrast, these have a normal spoon bowl and the sugar holder built into the handle, another sugar tool, the grille, lacks the overall spoon shape. Rather, it is generally a metal saucer with three or more legs that hold it above the glass. Adding ice cold water to absinthe is the method of preparation. The addition of water causes a clouding, called the louche. A water carafe is the most basic and original way to add water, as with other items, many have been found with brand names on them. The carafe is held above the glass and water is added in a thin stream. Fountains appeared in bars and bistros in the late 1800s as absinthe gained greater popularity, most often it was a large glass globe on a tall metal stand that held between two and six spigots. It allowed a party of drinkers to accurately prepare their absinthe all at once with a slow, thin stream of cold water. In some instances a device called a brouilleur was employed, a brouilleur is a glass or metal bowl which sits on the absinthe glass and acts like a personal absinthe fountain. Ice and water are added to the bowl, which has a hole at the bottom. Sugar, if preferred, can be added directly to the bowl, absinthe was most commonly served in normal bar-ware, but eventually specific glasses became somewhat popular
11.
Chalice
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A chalice is a goblet or footed cup intended to hold a drink. In general religious terms, it is intended for drinking during a ceremony, chalices are often made of precious metal, and they are sometimes richly enamelled and jewelled. The gold goblet was symbolic for family and tradition, the ancient Roman calix was a drinking vessel consisting of a bowl fixed atop a stand, and was in common use at banquets. Chalices have been used since the early church, because of Jesus command to his disciples to Do this in remembrance of me. And Pauls account of the Eucharistic rite in 1 Corinthians 11, 24-25, naturally, the vessels used in this important act of worship were highly decorated and treated with great respect. A number of examples of chalices have a large bowl. Over time, the size of the bowl diminished and the base became larger for better stability, over time, official church regulations dictated the construction, blessing, and treatment of chalices. Some religious traditions still require that the chalice, at least on the inside of the cup, in Western Christianity, chalices will often have a pommel or node where the stem meets the cup to make the elevation easier. In Roman Catholicism, chalices tend to be tulip-shaped, and the cups are quite narrow, Roman Catholic priests will often receive chalices from members of their families when first ordained. In Eastern Christianity, chalices will often have icons enameled or engraved on them, in Orthodoxy and Eastern Catholicism, all communicants receive both the Body of Christ and the Blood of Christ. To accomplish this, a portion of the Lamb is placed in the chalice, for this reason, eastern chalices tend to have larger, rounded cups. In the Russian Orthodox Church, the faithful will kiss the foot of the chalice after receiving Holy Communion. In other traditions, they kiss the cup. Although Orthodox monks are not permitted to hold personal possessions, the permit a hieromonk to keep a chalice. In the early and medieval church, when a deacon was ordained, early written accounts of the ordination of deaconesses also reflect this practice. In the West the deacon carries the chalice to the altar at the offertory, in the East, the priest carries the chalice and the deacon carries the paten. Only wine, water and a portion of the Host are permitted to be placed in the chalice, the chalice is considered to be one of the most sacred vessels in Christian liturgical worship, and it is often blessed before use. Among the Eastern Churches there are varying practices regarding blessing, in some traditions the very act of celebrating the Sacred Mysteries is the only blessing necessary, in others, there is a special rite of blessing
12.
Margarita
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A margarita is a cocktail consisting of triple sec, tequila and lime or lemon juice, often served with salt or sugar on the rim of the glass. The drink is served shaken with ice, blended with ice, the IBA standard is 7,4,3, that is, 50% tequila, 29% Cointreau, 21% fresh lime juice. The Original Margarita recipe as given by Cointreau on their website has less of their own liquor,1 part white tequila, 1/2 part Cointreau. Besides Cointreau, other orange-flavored liqueurs that might be used include Grand Marnier, Gran Gala, other brands of triple sec, when sweeter fruit juices or freshly puréed fruits are added to the margarita, the orange-flavored liqueur is often reduced or eliminated entirely. In addition to orange-flavored liqueurs, secondary liqueurs may occasionally be added to a cocktail, other flavors include pineapple and watermelon. Freshly squeezed lime juice is the key ingredient, the most common lime in the United States is the thick-skinned Persian lime. However, margaritas in Mexico are generally made with Mexican limes and these are small, thin-skinned limes and have more tart and an often bitter flavor compared to Persian limes. In addition to being shaken and served up like other cocktails and this variant is known as a frozen margarita. The first frozen margarita machine was invented on May 11,1971 by Dallas restaurateur Mariano Martinez, the machine was originally a soft-serve ice cream machine and now sits in the Smithsonian National Museum of History. Alternate fruits and juice mixtures can also be used in a margarita, fruits like mango, peach, strawberry, banana, melon, or raspberry are suitable for creating this drink. Many recipes call for a splash of orange juice and these days, margarita can be prepared in many different ways. Other varieties of margarita include fruit margarita, top-shelf margarita and virgin margarita, some bars and restaurants serve a Coronarita, beer cocktail that consists of a bottle of Corona upturned to drain into a margarita. The 1937 Cafe Royal Cocktail Book contains a recipe for a Picador using the same concentrations of tequila, triple sec and lime juice as a Margarita. This story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a Margarita in San Diego after 1947, Hernandez claimed the owner of La Plaza, Morris Locke, knew Herrera and visited Mexico often. A commonly accepted story of the Margarita is that it was invented in October 1941, at Hussongs Cantina in Ensenada, Mexico. One afternoon, Margarita Henkel, the daughter of the then German ambassador visited the cantina, the cocktail consisted of equal parts of tequila, Mexican orange liqueur called Controy, and lime, shaken and served over ice in a salt-rimmed glass. As she was the first to try the drink, Don Carlos decided to name it after her, there are also claims that the margarita was first mixed in Juárez, Mexico at Tommys Place Bar on July 4,1942 by Francisco Pancho Morales. Morales later left bartending in Mexico to become a US citizen, mexicos official news agency Notimex and many experts have said Morales has the strongest claim to having invented the margarita
