Cocktails

Chill Powder. Chili powder is a commercial blend of several spices, ie, chili peppers, oregano, cumin seed, onion and gadic powders, aUspice, perhaps cloves, and others. Chili powder is the basic flavor for many highly spiced dishes, among them chili con came, and is used in cocktail sauces and ground meats. 

In most markets fmit juice must be 100% juice and contain no additives. Fmit nectars consist of pulp, juice, sugar, and water, and contain from 25 to 50% juice, depending on the fmit used. In the EEC the minimum juice content is 50% for orange and apple, 40% for apricot, and 25% for passion fmit and guava (26). Other fmit juice drinks include cocktails, which usually contain at least 25% juice and a variety of juice drinks which can contain from 1.5—70% juice (Table 2). 

Cranberry juice, too acidic to be consumed as a 100% juice drink, has been sold since 1929 as cranberry juice cocktail. Juice extraction usually involves pressing the juice from thawed cranberries in a tapered screw press, which affords a 60—64% juice yield. The juice is diluted with two volumes of water and sugar is added to raise the °Brix to 15 to produce a juice cocktail. Under the Federal Food, Dmg and Cosmetic Act, cranberry juice cocktail must contain not less than 25% single-strength cranberry juice with soluble soHds content of 14—16 °Brix, vitamin C content of 30—60 mg/177 mL (6 02), and... 

Commonly, a juice drink contains 10% fruit juice, which usually is a blend of several fruits. The 1990 Federal Nutrition and Labeling Act requites declaration of juice content so that the consumer can make a more informed choice (3). With cocktails and juice drinks, added sugars, acids, flavorings, colorings, and nutrients can be used to provide a wide variety of stable products of uniform quaUty. Because drinks requite less juice than 100% juice products, the drinks can be sold at a lower price. 

Liquid scintillation counting is by far the most common method of detection and quantitation of -emission (12). This technique involves the conversion of the emitted P-radiation into light by a solution of a mixture of fluorescent materials or fluors, called the Hquid scintillation cocktail. The sensitive detection of this light is affected by a pair of matched photomultiplier tubes (see Photodetectors) in the dark chamber. This signal is amplified, measured, and recorded by the Hquid scintillation counter. Efficiencies of detection are typically 25—60% for tritium >90% for and P and... 

Although no consistently effective chemical repellent has been developed for vertebrate pests, some promising materials have been tested as repellents that are based on predator avoidance, specifically compounds from the secretions of predators. In 1995, synthetic sulfur compounds (two thietanes, a thiolane, and a substituted methyl sulfide, which were originally identified from the anal glands of the stoat, ferret, and red fox) suppressed browsing by the introduced AustraUan bmsh-tail opossum in New Zealand about as well as FEP (83). Suggestions were made that these compounds can be made more effective by the use of bitter compounds in a cocktail. 

Citric acid and its salts are used in dry beverage mixes, convenience teas, and cocktail mixes for pH control and flavor, and are used in wine coolers at 0.10—0.55%, combining well with fmity and light flavors. 

Now for some practical examples of how phase diagrams are used. In the first, a typical design problem, we find out how solders are chosen for different uses. In the second we look at the high-technology area of microchip fabrication and study the production, by zone refining, of ultra-pure silicon. And lastly, for some light-hearted relief, we find out how bubble-free ice is made for up-market cocktails. 

People who go in for expensive cocktails like to cool them with ice cubes which are crystal clear - it adds to the aura of bejewelled, refreshing purity. Unfortunately, ice cubes grown in an ordinary fridge are cloudy. So establishments which cater for upmarket clients install special machines to make clear ice. 

Other nucleosides such as 2, 3 -dideoxyinosine (ddl) also block the action of reverse transcriptase and are often combined with AZT in drug cocktails. Using a mixture of drugs makes it more difficult for a virus to develop resistance than using a single drug. 

Figure 9.3 Schematic illustration of the electrophoretic transfer of proteins in the chromatophoresis process. After being eluted from the HPLC column, the proteins were reduced with /3-mercaptoethanol in the protein reaction system (PRS), and then deposited onto the polyacrylamide gradient gel. (PRC, protein reaction cocktail). Reprinted from Journal of Chromatography, 443, W. G. Button et al., Separation of proteins by reversed-phase Mgh-performance liquid cliromatography , pp 363-379, copyright 1988, with permission from Elsevier Science.

The cocktail was a ritual that included even children. My preference at six—a boyhattan. Hold the whiskey, extra cherry. Who knew it was an early career move ... 

There s a terrific amount of interest in cocktails right now. Acknowledging that, the NewYork Times started a regular column on cocktails, Shaken and Stirred, in April 2002, in the Sunday Styles section. I report and write it. 

Why cocktails Why now Probably a couple of reasons. They ve had their heydays before, in the late nineteenth century, the early twentieth century, mid-century, and with the retrospective revivals of the 1980s and 1990s, when lounge culture and cocktail culture synonymously changed the way many people socialized. Cocktail drinking became a young, urban style of life unto itself—a martini culture that transcended gin and vermouth. 

But this round is different. Among other things, the cocktail has become an issue of connoisseurship and identity, well beyond the brand of gin or vodka or Scotch you buy or the bar you drink it at. Or whether you like your drink shaken or stirred. 

In this last two years of drinking, in what I would argue is a new, golden era of interest in cocktails, there are several tilings that make it a real and not an imagined arrival. 

The twelve-dollar cocktail. And up. I know. By the time you read this, that s going to seem quaint, and your first question will be Where can I find one But when the cocktail broke the ten-dollar barrier and continued to climb as bars, lounges and restaurants started to reinvent and sell it as a specialty item—the house deluxe—and not just a drink, the cocktail took on a life of its own. 

The revivals gained a second wind as younger drinkers discovered classics like the sidecar and the French 75 and the Cuban mojito. And the martini multiplied into unrecognizability tini became as familiar a suffix to the newest generation of drinkers as .com. And cocktail Websites, like The Great Plate or Drinkboj or Cocktail Times, were suddenly as ubiquitous as bars. 

In addition to new bars, lounges and restaurants, parties and press events routinely served specially created cocktails, and cocktail conception specialists like Jerri Banks, Francesco Lafranconi and Dushan Zaric and Jason Kosmas of Cocktail Conceptions are now an established part of the liquor industry. 

And the bartender s vocabulary of ingredients widened substantially as Asian spirits like sake and shochu became bases for creating cocktails, and fruits and herbs like calamansi and shiso were employed as juices and embellishments. Even the martini met its match, with variations like the Bo Flai, a sophisticatedly subtle sake-tini served at Riingo, an American Japanese restaurant opened by a celebrated New York chef, Marcus Samuelsson (himself an Ethiopian Swede). 

Cocktail drinking in the last two years also coincided with a desire, perhaps generational, to socialize more simply, or more casually. In part, it accommodated attractively a downturn in die... 

Restaurants in particular responded in kind, increasing their emphasis—with expanding floor space and atmospheric amenity— on bar areas and people who came for cocktails, not dining. As Danny Meyer, the popular New York restaurateur who opened Union Square Cafe in 1985, said of the current situation, It s a cocktail generation. It s fun, it s sexy. It s more fun than a glass of Chardonnay. Fifty percent of the customers at Blue Smoke, Mr. Meyer s newest restaurant and bar, were there to drink, not to dine, he said. 

The interest, economics and changing tastes together indicated the most important phenomenon, which pushed cocktails into center stage—the acceptance by women of cocktail drinking as a social form, and a new equality of enjoyment in going out. The cocktail scene, as opposed to the bar scene, was sexually comfortable and independent—mutually neutral territory where a group of any description could spend a few hours or an evening over a few conversation-piece drinks or a few favorites. 

The industry acknowledged women quickly as a market force, as cocktail-compatible spirits like vodka and flavored vodkas led liquor sales to the detriment of the brown barroom standards like whiskey, and bars and lounges became as design-conscious as boutiques, or as visibly unconcerned with gender issues as a co-ed college dormitory. 

And me I m just here to drink. This is a drinker s guide to drinking—cocktails and the people who love them, the people who make them, the people who invent them and the people who push the buttons behind the scene, from hip-hop musicians, who can elevate a brand s recognition like a high-five, to industry figures like Michel Roux of Absolut vodka, who decided that gin s problem was that it wasn t blue. He s trying to fix that. If you want to know how to make the perfect martini, ask John Conti (page 163), not me. He knows. 

Mr. Zaric is a bartender, and we were talking about cocktails. He is also, with Jason Kosmas, a fellow bartender, a partner in Cocktail Conceptions, a consulting service in Astoria, Queens, in the apartment the two men share and where they develop cocktails for restaurants, bars and liquor companies. They have been friends for four years and have a combined bartending experience of thirteen years. 

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