Agen Perekrut Kapal Pesiar (crewmember agency)

1. Pt.Barber Ship Management.
   (RCCL,Celebrity,Carnival,Fred Olsen).
   gedung.S.Widjojo,lantai.5(8401341/8416875/8416696)./Old address
   new office:
   Jl tol cawang/UKI,gedung Nucira Jakpus
2. Pt.Equinox. 
   (kapal Tanker).
   daerah mampang,(79187006-7/79187097). 

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Tio Pepe

• Producer             : Gonzales Byass, Jerez de la Frontera
• Category             : Sherry
• Sub-Category      : Fino
• Alcohol Content  : 15% Vol
• Glass For Service: Sherry Glass

  

Tio Pepe Is a sherry. Sherry defins itself as white wine, (mainly from the palomino grape). Strengthened with adding Spanish brandy (up to 18%) and matured by the so-called (Solera System).

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Myers's Rum

Mayer's Dark Rum

Myers's Rum

• Producer             : Diageo PLC.
• Category            : Spirits - Rum
• Sub Category     : Dark Rum
• Alcohol Content : 40%

Myers's Rum is a brand of Jamaican dark rum produced by Diageo PLC.

Named after brand founder Fred L Myers, the molasses-derived blend of up to nine rums has been produced since 1879. According to the Diageo web site, Myer's rum uses only "pure Jamaican molasses" and is "produced from continuous and pot still distillation and is then matured for up to four years on white oak barrels".

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Martini D'Oro

Martini d’Oro

• Producer                    : Martini&Rossi, Torino - Italy
• Category                   : Vermouth
• Sub Category            : d’Oro
• Alcohol Content        : 9% Vol
• Glassware;

With  ice          : Martini Glass

Straight up      : Sherry Glass

Martini d’Oro is sweet vermouth, a white wine fortified with herbs and  species. Which receive  its bitter taste from the herb of the common worm wood (Artemisia absinthium). Martini d’Oro has an alcohol content of  9%  and contains 170 gr /litre sugar. It receives its golden color by additions of caramel.

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Sambuca Molinari

       Sambuca Molinari

Producer               : Molinari, 

                               Civitavecchia - Italy
Category               : Liquor
Sub Category        : Sambuca
Alcohol Content    : 40%
Common Serve      : Straiht-Up, Ice, 

                                Flaming, 
                                Mix With Coke

Sambuca is an Italian Anis Liqueur (star anise and green anise) with 38% vol which also contains liuorices essence of roses as well as other herbs and spices.

The name Sambuca originates from word “Sambuco” a boats type of the saracem which was used to import spices from the orient during the mediaeval times.

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MALIBU

MALIBU  

• Producer               : International Distillers&Vintners
• Category               : Liqueur
• Alcohol Content    : 21%
• Famous Mixing      : Pina Colada, Jamaican coffee, Malibu Orange, Malibu Pineapple, Malibu Cherry , Pina Colada

Malibu is a Jamaican liqueur of white rum, sugar  and natural coconut extracts with 21%  alcohol.

Malibu Coconut is nowadays produce in Spain. In 1980 it’s was produced for the first time  as a clear coconut liqueur based on Caribbean white rum, with coconut. With 36 million bottles per year Malibu ranks within the top 3 liqueur worldwide.

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Type of Bar

BAR
A bar is the counter at which drinks are mixed by a bartender, mainly in hotels, taverns, and pubs. This term is applied as a synecdoche to drinking establishments called bars. Bars may also be found in restaurants, private homes, offices, and cruise ships. Bars typically store a variety of liquors and other nonalcoholic drink ingredients, and are organized to facilitate the bartenders' efficiency. They may also have areas for the storage of snack foods. It has been suggested that the method of serving from a counter was invented by Isambard Kingdom Brunel, the great Victorian engineer, as a means of more quickly serving the sudden rush of customers caused by passenger trains arriving at the refreshment rooms at Swindon railway station while the Great Western Railway trains changed locomotives.

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Bartending and Mixiology

Bartending and Mixology

Bartending is an artifact of the 1920's, when the 18th amendment was put before congress and prohibition was instilled, which didnt go down to well with the locals, they were then compelled to find more ways to get alcohol. Although most people could design ways to distill alcohol what came out was quite lethal to taste this was the beginning for mixology. Bartenders started mixing them with fruit juices, flavored syrups, wine, eggs, sparkling soda and sugar in their own unique bartending way. When cocktails first made their appearence the rules of batending and mixology were simple to follow when mixing a drink the base spirit first (this could have been vodka or what ever) then came the fruit juice or what ever the cocktail recipe called for. Sometimes bartending guys added a third ingredient to cocktails to flavor it up a bit, such extras as grenadine (etc) depending on the how is to be made. An example of this would be the likes of your classic cocktails such as a Martini or Caprina which can also be spelt(Caipirinha).

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Brandy

Brandy 
The word came from Holland "brandewijn" (burn wine). Brandy made from distillation the juice of Wine. There many fruits can be produce to be a Brandy, for the example: Apricot Brandy, Cherry Brandy, Plum, Apple & etc. The county popular produced of brandy is Cognac, Armagnac - France.
Brandy From Distillation Of Apple: Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace. Pomace and fruit brandies are generally drunk unaged and are usually not coloured. Pomace (ultimately from Latin pomum 'apple') or marc is the solid remains of olives, grapes, or

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LICOR 43

Producer : Diego Samora, Cartagena
Category : Liqueur
Alcohol Vol. : 31% vol
Service suggestion : with Ice, Straight up, Ice with Fresh milk (no sugar)

Licor 43 is a Spanish liqueur of altogether 43 ingredients, which originate from the Mediterranean i.e. citrus fruits, Mediterranean herbs, floral essences vanilla and other herbs. Licor (Spanish word) 43 is apparently more than 2000 years old and is nowadays produced in Cartagena, Spain. During the maceration, herbs, spices, citrus fruits and their peels are soaked in neutral alcohol and remain in it for an extraction of several weeks. That the..

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