.a 8 The Weekender Friday, September 29, 1978 AAer-diito : alcoholic imlk By BOB KNOWLES I was wandering around inside a local ABC stbre several days ago, when I was struck by the thought that a novice could get awfully confused with so many alcoholic beverages to choose from. An important step to remember when buying an alcoholic beverage is to find f out the beverage's strength. . Depending on your taste or drinking habits; alcoholic strength can be influential when buying booze. Look closely at the label of the bottle you are interested in. On it,. in small, print, there will be the word "proof and a number. Every alcoholic beverage, except beer and wine, must have its proof the measure of the alcoholic strength printed on the label. One proof equals 0.5 percent of alcohol by volume. A bottle of Mexican Mescal, a type of tequila, is 180 proof or 90 percent alcohol. As far as I know, it is the stongest drink you can buy. liquor also has as many calories per ounce as its proof. One shot of 86 proof Canadian whiskey contains 86 calories. Alcoholic drinks are no friends to those who are constant weight watchers. But then neither is beer because of the additional calories that Remain due to the cereal content of the beer's original grain. bartender I mentioned last week that today's topic would be cream drinks. . Cream drinks are made with half-arid-half, or whatever coffee cream is" available. They are requested .most often after dinner and are a big favorite with women, because the basic flavor of all cream drinks is sweet and creamy. They are not very strong because the liqueurs used in the recipes are low in alcoholic content. One or two cream drinks won't knock-you for a loop, but they are rich and sweet like alcoholic milkshakes, therefore very filling. - Besides coffee cream a scoop of vanilla ice cream is a good substitute cream drinks are made from liqueurs or cordials. The two words mean the same thing and are interchangeable! -Cor dials are a sweet, colorful family of liquors produced from fruits, flowers, plants and juices, whose extracts are combined with a prepared spirit base, sych as brandy, to give you the final product. The U.S. government requires that cordials must be 2.5 percent sugar by weight. ' Many liqueurs are made from secret recipes and processes. Benedictine is an example. It is a herb-type cordial with a long history, originally made by the Benedictine monks from their own special formula culminating in a honey brandy taste. Creme liqueurs are cordials with very high sugar contents. Their creamy consistency helps io give them their name. Creme de cacao,, made from cacao and vanilla beansv and creme de menthe,.made from mint, are the two most popular .. creme liqueurs. Both come in two different colors. ' ; v When making cream drinks or drinks " containing cordials , make sure you wash out your jigger combination after measuring either cream or liqueurs. This is done because both of them will leave a coating onvthe inside that will effect the flavor .of the next ingredient measured. The same policy holds true for glasses. Cream drinks will leave a coating on the, inside of the glass that only a good rinsing will remove. Here are several recipes of some popular cream drinks. Give them a try; they, aren't hard to make: Grasshopper ' .2 ozs. of cream xz oz. of white creme de cacao V2 oz. of green creme de menthe .- Put a scoop or handful of crushedice into a mixing cup or blender. Add the ingredients. Blend and strain into a stemmed cocktail glass (34-4 oz.) Substitute a scoop of vanilla ice cream for the cream and don't strain, and youH have a Chicago Bomb. Substitute Kaluha for the creme de. cacao for a coffee grasshopper. " Golden Cadillac 2 ozs" of cream xk oz. of white creme de cacao V2 oz. of Galliano an Italian liqueur with a hint of licorice " . A scoppor handful of ice in a mixing cup or blender. Add ingredients. Blend and strain into gless. Brandy Alexander 2 oz. of cream 2 oz. of brown creme de cacao Y2 oz. of brandy Ice in mixing cup or . blender. Add ingredients. Blend and strain into a glass. Top with nutmeg. Bob Knowles is a staff writer for the Daily Tar Heel. He holds a degree from the Detroit Professional Bartenders School !' JM-i W 1 tS5MON-- am-9:00 pm jWckT.& F fllj J cMlrfrawnl80"0 10:00 am-5:00 p"rv u U3

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