Xuxu - Liqueur of Strawberry

Xuxu

• Producer             : Georg Hemmeter Gmbh., Munich - Germany
• Category              : Liqueur
• Alc. Vol                 : 15 %vol
• Common Serve : Straight-up(shooter), On the rocks.
• Content In          : Strawberry Caipi

Xuxu is a liqueur of strawberries, vodka and some lime. It’s has an alcoholic content of 15% and 66% parts of fresh fruits. Xuxu has no granulated sugar and receives its sweetness only by natural fructose.

 A strawberry is strictly spoken noberry, it is an accessory fruit. It is a fruits where the fleshy pat is derived not from the ovary but from the adjacent tissue. The red part is a thick flesh on which small, hard nuts are growing. Once you are washing the strawberry these small nuts fall off the dents of the strawberry.     

     

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Sandeman

• Product            : Pernod – ricard
• Category          : Oloroso
• Alcohol conten : 15%
• Glassware without ice: Sherry

  

Sandeman cream  is an oloroso sherry, a white wine strengthened with Spanish Brandy (up to 18%) and  matured  by the so-called “solera-System” and with additons of sweet wines from pedro Ximenez  or Moscatel grapes.

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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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Jagermeister

Jagermeister

Producer :

Mast-Jagermeister AG, Wolfenbuttel

Category : 

Bitter Alc. 

Alcohol Vol: 

35%vol 
Common Serve  :  

On the rock, Jager-Redbull, Jager –Cola, Jager+RedBull

Jagermeister is a Liqueur of herbs, with 35% vol. which also matures for 12 months in oak casks. Liqueurs of herbs a higher degree of sugar. For the production of Jagermeister 56 herbs fruits, woods, barks and roots are taken from almost every part of the world. Some of these are cinnamon bark, cloves, Ginger roots, saffron flowers, and coriander.

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Amareto Disaronno

• Producer : Fam. Rina, Saronno
• Category : Liqueurs
• Alcohol Content : 28%
• Common Serving : With Coke, 7-Up, Orange Juice, Coffee

Disaronno Original is an Italian liqueur of neutral alcohol, caramel and essence of 17 herbs and fruits which were soaked in apricot kernel oil. Since 1525 the recipe is unchanged. Essential parts of the recipe are almonds. Bernardo Luini, an artist of the Leonardo da Vincii academi was assigned to create a fresco of “the Adoration of the Magi” in the basilica of Disaronno. At that time Luini stayed in a hotel and was so fascianed about the beauty of the young landlady than the lent her face to the Madonna in that fresco. However without means she gratefully created a liqueur of brandy, apricot kernel oil and herbs. Thus the history of today’s “Disaronno Originale” began.

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Ziegler Alter Apfel

• Producer : Brenneri Ziegler, Freudenberg, France
• Category : Spirits
• Alcohol Vol : 43% vol
• Glass serve : Grappa Glass

Ziegler Alter Apfel (apple) is a spirits distilled of a fermented mash of apples. 15 kg apples are required for production of 70ml Ziegler Alter Apfel. For Ziegler Alter Apfel only gravensteiner apples from a German area called “Atlas Land” are used. This region is reclaimed marshland, south of the Elbe Hamburg and Lower Saxony.

In general only fully matured and undamaged fruits are used for the maturation of Ziegler fruits spirits. These fruits are drawn from German fruits farmers and other European suppliers. All growing areas are constantly under control in order to achieve the necessary quality of all Ziegler products.

After the distillation all products have to mature at least three years. Spirits of berry fruits and pomes for three years. Stones fruits at least five years. Classical products mature in stainless steel tanks Product of berries and Ziegler Rarities mature in carboy/demijohn in the rock baseman. Cigar Spirits in oak and chestnut casks. (pict. source: weinquelle.com)

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Balvenie Double Wood 12 year

• Producer : WilliamGrant&SonsGroup
• Category : Whiskey
• Sub category : Hiland Malt – Speyside
• Alcohol content : 43% vol

Balvenie is a malt whiskey from speyside region of the Highland, Schotland. Malt whiskey is a spirit distilled from a fermented barley malt mash matures in cask at least 3 years. Nearly all Malts are double distilled (pot-still), the raw mature is basically malted barley. The maturation 3 years is statutory , common malts mature at least 10 years , top products even substantially longer. The Balvenie Distillery is named after the famous castle “Balvenie” which adjacent to the distillery property. Balvenie double wood 12 years matures 12 years in former burbon casks therefore in American oak, and afterwards another 6 months in sherry cask.

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Carenal Mendoza Brandy

• Producer : Osborne,Jerez de la Fronters
• Category : Barndy
• Sub Category : Gran Reserva
• Alc. Content : 42% Vol

Cardenal Mendoza is a brandy de jerez originatis almost exclusively from the wine making reign of La Manca. The brandy has only mature in the sherry region of Jerez

Similar to Sherry, Brandy de Jerez also experiences the solera system. Wine of same kind but different age is stored one above each other in Oakwood barrels. In the bottom row matures the oldest wine and so on, on top the youngest of the wines. Each year a third is taken from the bottom barrel and refilled by a third of the consecutive of the barrel above just until the barrel of the top row is refilled with the new wine. The solera system achieves equal lasting quality and taste.

Cardenal mendoza is divided into three classifications according to the maturation by the Solera System:

Solera : by law 0.5 years de facto: 1.5years

Solera Reserva : by law 1year de facto: 3 years

Solera gran reserva : by law 3 years de facto: min 8 years

Cardenal mendoza is a Solera Gran Reserva classified brandy de Jerez and originates from Jerez de la Froneta.

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Cruise Ship Company Info / Info Situs Kapal Pesiar

DISNEY CRUISE LINE

http://disneycruise.disney.go.com/

ROYAL CARIBBEAN INTERNATIONAL

http://www.royalcaribbean.com/home.do

CELEBRITY CRUISE LINE

http://www.celebritycruises.com/

CARNIVAL CRUISE LINE EMPLOYMENT INFO Website link: http://www.carnival.com/funjobs

PRINCESS EMPLOYMENT INFO Website link: http://www.princess.com/employment/ job_locations.html

HOLLAND AMERICA EMPLOYMENT INFO Website link: www.hollandamerica.com/ about/employment.do

CUNARD EMPLOYMENT INFO Website link: www.cunard.com/HR

AIDA EMPLOYMENT INFO Website link: www.aida.de/jobs

COSTA CRUISES EMPLOYMENT INFO Website link: www.costa.it/costa/USA/microsites/HumanResources/ homepage

P&O CRUISES EMPLOYMENT INFO Website link: www.pocruises.com/careers/main01.htm

SEABOURN EMPLOYMENT INFO Website link: http://www.seabourn.com/HR/ default.asp?Main=HR

P&O AUSTRALIA EMPLOYMENT INFO Website link: http://www.pocruises.com.au/html/jobs_sea.cfm E-mail: onboard@staffatsea.com

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Prosedur Tes Ke Kapal pesiar (click disini)

Berikut ini akan saya paparkan bagaimana proses persiapan hingga proses tes serta tips-tips penting agar bisa lolos ke kapal pesiar khususnya dibidang pekerjaan Bartender/ Bar boy / Bar utility / Bar waiter. Tentunya anda berpendidikan minimal DI/DII/DII perhotelan dengan pengalaman minimal 6 bulan di Restoran/Bar/Hotel yg bertaraf pelayanan Internasional (international service). Dan termasuk pengalaman training dengan bukti sertificate. 

Dalam persiapan utama yang paling penting adalah anda mempunyai kemampuan dalam bahasa Inggris secara aktif. Jika tidak, jangan coba-coba saya yakin dan percaya maka dalam waktu 5 detik anda akan di usir dari ruang interview!, hee.. maka persiapkanlah bahasa inggris anda dengan baik. Oce!

Faktor penting kedua adalah Finansial (duit), walaupun ada beberapa agen Tidak meminta biaya penempatan (placement fees), akan tetapi uang tentu akan selalu dibutuhkan. Jika anda tidak berdomisili di Jakarta maka tentunya anda butuh dana untuk biaya hidup sehari-hari di Jakarta, kost, transportasi, melangkapi dokumen dan berkas-berkas, dll. Ingat tak ada yang gratis di dunia ini bro.. He..he..

Faktor kesehatan, dalam hal ini setidaknya anda mengetahui/merasa bahwa anda benar-benar sehat, baik rohani maupun jasmani. Karena banyak pelamar gagal akibat factor penyakit menular seeperti: HIV, TB, Hepatitis, dan penyakit menular lainnya.

Terkadang, beberapa kapal pesiar juga menentukan standar tinggi badan.  Umumnya untuk Pria sekitar 163cm, Wanita 160cm. (tergantung kebijakan manajemen).

I. PERSIAPAN BERKAS TES KE KAPAL PESIAR

Jika kamu baru selesai melaksanakan study / baru lulus yakni min DI/II/III,IV Pariwisata, dan berdomisili di luar Jakarta dan berniat langsung mengikuti tes kapal pesiar, kamu tidak usah terlalu banyak mempersiapkan document seperti BST (basic safety training), CCM (crowed and Crisis Management), SCRB, Passport, Seaman Book, dll. Karena jika kamu tidak lulus, dan tidak naik selamanya, maka kamu akan rugi biaya karena telah mengurus semua documen tersebut.

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The Abortion Danger (Bahaya Aborsi)

According to Worl Health Organization (WHO) in middle of 2008, about 2.5 million the woman in Indonesia carried out the abortion, and 60% were among them carried out by means of that was not safe. The abortion was compatible with Indonesian regulations No. 23 in 1992 concerning the health, and the M.U.I. Fatwa no. in 2005. The Abortion risk:

1. The bleeding
2. The serious infection around the content (pregnancy)
3. the Uterus break/torn
4. Cancer breast
5. the mother's Cancer egg neck
6. Cancer uterus
7. cancer heart
8. The complication take the form of placenta previa when the position placenta lower than uterus Pregnancy outside kandungan the inflammation Infection endomorphism

Indonesian: survey badan ksehatan dunia WHO di oertengahan 2008, skitar 2.5jt perempuan di Indonesia melakukan aborsi, dan 60% diantaranya dilakukan dengan cara yang tidak aman. Aborsi bertentangan dengan Undang-undang No 23 tahun 1992 mengenai kesehatan, dan Fatwa MUI no. tahun 2005.

• Resiko Akibat Aborsi:

1. Pendarahan
2. infeksi serius di sekitar kandungan
3. Rahim sobek
4. Kanker payudara
5. Kanker indung telur
6. Kanker leher rahim
7. kanker hati
8. komplikasi berupa placenta previa ketika posisi placenta lebih bawah dari rahim
9. Kehamilan diluar kandungan
10. Infeksi radang pinggul
11. endometriosis

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