MISCELLANEOUS SPIRITS

1. MISCELLANEOUS SPIRITS CALVADOS, GRAPPA, CAMPARI, DUBONNET & OUZO

2. GRAPPA • Grappa - is made from pomace, the remains from the wine • Making process (including the skins, seeds and stalks). Grappa is also known as pomace brandy. Marc (MAHR), the French version of pomace brandy, usually ages for a short time in oak barrels. Grappa can also be categorized • Recently, there has been a trend toward making grappa with high-quality grapes and/or wines in addition to, or instead of, pomace. and is often more subtle and less “fiery” than pure pomace grappa. • .

3. GRAPPA • These spirits are the clear and colorless, pure distillation of grape • There is no official classification system. The name of the grape from which the pomace or wine was derived may be listed on the label. • Grappa is generally bottled unaged. • Grappa is the Italian after-dinner digestif. Caffé corretto —espresso with grappa — is a classic way of enjoying grappa in Italy

5. CALVADOS • One of the world's great brandies, Calvados comes from Normandy, in northwestern France. • Calvados by law must be distilled from the fermented juice of the locally grown apples (dozens of different varieties may be used); up to 25% pear juice may be blended in. • Calvados is double-distilled in a pot still then is usually aged for at least 2 years in oak barrels • Type of Calvados Aging • 3 Star Aged a minimum of 2 years • Old - a minimum of 3 years • VO - Aged a minimum of 4 years • VSOP - Aged a minimum of 5 years • Extra, La Napoléon, Hors d’Age - Aged more than 5 years

7. OUZO • The word "ouzo" is said to have been derived from the word "üzüm", which means grapes in Turkish • A popular derivation is from the Italian "uso Massalia" - for use in Marseille - stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century. It is believed that this designation came to stand for "superior quality", which the spirit distilled as ouzo was thought to possess

8. OUZO • Ouzo is made by distilling alcohol of agricultural origin in copper stills together with anise and optionally other flavorings, such as star anise, coriander, cloves, and cinnamon. The composition of flavoring ingredients are often closely-guarded company secrets and serve to distinguish one Ouzo from another. • The product is a flavored alcoholic solution known as flavored ethyl alcohol or, more commonly as ouzo. Ouzo yeast is then usually mixed with 96 percent pure ethyl alcohol (the Greek law dictates that at least 20 percent of total final alcohol must originate from ouzo yeast), and finally sugar may be added and the mix is diluted with water. • Some producers such as Varvayiannis, Babatzim (ouzo classic) and Pitsiladis do not add any further ethyl alcohol—they simply dilute ouzo yeast with water (and add sugar if needed). This type of ouzo is the highest quality and often of the highest price as well. • Ouzo production doesn't include any fermentation

9. OUZO SERVICE • In other countries it is tradition to have ouzo in authentic Greek restaurants as an aperitif, served in a shot glass and deeply chilled before the meal is started. No water or ice is added but the drink is served very cold, enough to make some crystals form in the drink as it is served.

10. OUZO BRANDS • Ouzo Barbayanni Ouzo Barbayanni is very tasty and among the most renowned in Mytilini and Greece. Ouzo Giannatsi • From Plomari is a lovely ouzo, for example. It's distilled in an old-fashioned wood burning kazani (still). There are two varieties, one of 42% and the other 45% alcohol. Unfortunately, it's hard to find outside of Plomari. Ouzo Mini • Is probably the most famous ouzo. It's mild and smooth with an alcohol content of 40%. Ouzo Pitsiladi • Is a great distilled ouzo. It's tasty and its bottle has the shape of a still. Ouzo Plomari • Is very popular in Greece. It's the only ouzo with a cork. Ouzo Veto • Is popular in Andrea. It has an alcohol content of 42 % and it's quite strong. Ouzo Kefi • Lignos is an old traditional family business which produces the tasty Ouzo Kefi. Ouzo Matis • Ouzo Matis is a very famous brand of the Greek spirit in Mitilini which has gained many awards based on its taste and quality. Brettos • It's the best non-Mytilini ouzo

12. CAMPARI • The history of Campari began in Italy, in 1860. • The recipe is kept confidential; there is only one person in the world who knows the entire formula for the original family recipe • Italy - the law required bars that bought Campari to display the Campari Bitters sign. • In the Italian market, Campari mixed with carbonated water is sold in individual bottles as Campari Soda (10% alcohol by volume). Campari Soda is packaged in a distinctive bottle • Campari is an essential ingredient in the classic Negroni cocktail, and also in the Americano, named at a time when few Americans were aware of Campari. Campari can be used to make a sorbet.

13. CAMPARI

14. DUBONNET • Dubonnet is a wine-based aperitif. It is based on wine and herbs, with fermentation being stopped by the addition of alcohol. • It is available in both Rouge, Blanc and Gold (vanilla and orange) varieties. • With its rich ruby color, spicy aroma and refreshing flavors, Dubonnet embodies the best of the aperitif category. • Dubonnet is commonly mixed with lemonade or bitter lemon, and forms part of many cocktails.

15. DUBONNET COCKTAILS • Cocktails that include Dubonnet as one of their ingredients • Apple Dubonnet • Bentley • Dubonnet Cassis • Dubonnet Cocktail • Dubonnet Fizz • Dubonnet Helado • Dubonnet Highball • Dubonnet Kiss • Dubonnet Manhattan • Dubonnet Negroni • Dubonnet Royal • Opera Cocktail

16. DUBONNET SERVICE • DubonnetInstructionsStir with large ice; strain into chilled glass. Twist lemon peel over drink • Very popular with cocktails

17. DUBONNET