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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