{"id":1064,"date":"2013-03-20T00:00:52","date_gmt":"2013-03-20T00:00:52","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=1064"},"modified":"2013-03-20T17:09:53","modified_gmt":"2013-03-20T17:09:53","slug":"sutaz-s-absolut-elyx","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/sutaz-s-absolut-elyx\/","title":{"rendered":"S\u00da\u0164A\u017d S ABSOLUT ELYX"},"content":{"rendered":"

Tak som sa rozhodol tro\u0161ku si zas\u00fa\u0165a\u017ei\u0165. Nie ja osobne, ale chcel by som v\u00e1m, v\u00e1\u017een\u00fdm \u010ditate\u013eom pon\u00faknu\u0165 mo\u017enos\u0165 sa nie\u010do nov\u00e9 nau\u010di\u0165. Prim\u00e1rne oslovujem \u010ditate\u013ea barmana, ale ak m\u00e1 chu\u0165 niekto z \u010ditate\u013eov, ktor\u00ed obvykle st\u00e1vaj\u00fa na druhej strane barov\u00e9ho pultu sa zapoji\u0165, budem sa samozrejme ve\u013emi te\u0161i\u0165. Ak nie, aspo\u0148 uvid\u00edte, \u010do by mal tak\u00fd dobr\u00fd barman vedie\u0165.
\nPo fin\u00e1le s\u00fa\u0165a\u017ee Absolut Invite v Stockholme ma napadlo, \u017ee by bolo vhodn\u00e9 da\u0165 aj takouto formou vedie\u0165, na akej \u00farovni sa nach\u00e1dzaj\u00fa slovensk\u00ed barmani a na akej t\u00ed svetov\u00ed. Nechcem poveda\u0165, \u017ee my nem\u00e1me dobr\u00fdch barmanov, ale t\u00fdch naozaj kvalitn\u00fdch v s\u00fa\u010dasnosti spo\u010d\u00edtam na prstoch jednej ruky a \u017eia\u013e takmer v\u0161etci maj\u00fa obrovsk\u00e9 medzery vo v\u0161eobecnom preh\u013eade \u010di u\u017e z hist\u00f3rie, produktov, alebo mie\u0161an\u00fdch drinkov.
\nV prvom kole pon\u00fakam test, ktor\u00fd dostali s\u00fa\u0165a\u017eiaci slovensk\u00e9ho a \u010desk\u00e9ho kola u n\u00e1s v Bratislave. Je komplet v angli\u010dtine, d\u00fafam, \u017ee v\u00e1s to neodrad\u00ed a \u017ee mi pr\u00edde naozaj ve\u013ea odpoved\u00ed.
\nSamozrejme, \u017ee v spr\u00e1\"\"<\/a>vnej s\u00fa\u0165a\u017ei nesmie ch\u00fdba\u0165 cena. Hr\u00e1me o f\u013ea\u0161ku Absolut Elyx, ale dovol\u00edm si tvrdi\u0165, \u017ee t\u00e1 v\u00fdhra tento kr\u00e1t nie je a\u017e tak\u00e1 podstatn\u00e1. Podstatnej\u0161\u00ed je v\u00fdsledok, preto \u017ee som pevne presved\u010den\u00fd, \u017ee ak vyu\u017eijete internet a ak m\u00e1te aj dostupn\u00fa barmansk\u00fa literat\u00faru, ot\u00e1zky budete vedie\u0165. M\u00e1te na to dos\u0165 \u010dasu. Uz\u00e1vierka s\u00fa\u0165a\u017ee je 31.marca a p\u00e1r dn\u00ed na to bude vylosovan\u00fd v\u00fdherca a zverejnen\u00e9 spr\u00e1vne odpovede.<\/p>\n

Pevne ver\u00edm, \u017ee vyu\u017eijete mo\u017enos\u0165 sa nie\u010do nau\u010di\u0165 a mo\u017eno si uvedom\u00edte, \u017ee tento test v\u00e1m otvor\u00ed o\u010di a uk\u00e1\u017ee, kde je barov\u00fd svet a ako sa k nemu pribl\u00ed\u017ei\u0165.
\nVa\u0161e odpovede posielajte teda do 31.marca na adresu: blog@barkultur.sk. Touto cestou chcem e\u0161te po\u010fakova\u0165 spolo\u010dnosti Jan Becher Slovensko za venovanie ceny pre v\u00ed\u0165aza. A s\u013eubujem e\u0161te n\u00e1ro\u010dnej\u0161ie pokra\u010dovanie, tak sa nenechajte zahanbi\u0165 a uk\u00e1\u017ete, \u017ee chcete by\u0165 lep\u0161\u00ed, ako ste boli v\u010dera…
\nAle dos\u0165 bolo re\u010d\u00ed, po\u010fte na to:<\/p>\n

<\/p>\n

1. What is the minimum alcoholic strength for bottled gin in the EU?<\/span><\/p>\n

a. 37.5% ABV<\/p>\n

b. 40% ABV<\/p>\n

c. 45% ABV<\/p>\n

d. 42.5% ABV<\/p>\n

e. 39.5 % ABV<\/p>\n

2. Rum can be made from fermented cane juice, but more often than not it is made from:<\/span><\/p>\n

a. Molasses<\/p>\n

b. Sugar cane stalks<\/p>\n

c. Sugar beets<\/p>\n

d. Fruit sucrose<\/p>\n

e. Palm sugar<\/p>\n

3. What would you call the artisan who is responsible for harvesting the Agave plant from the Agave fields?<\/span><\/p>\n

a. Granjas<\/p>\n

b. Jimador<\/p>\n

c. P\u00e9on<\/p>\n

d. Agavero<\/p>\n

e. Agricoltore de Agave<\/p>\n

4. In which country did the first brewing of Pilsner take place in 1842?<\/span><\/p>\n

a. Slovakia<\/p>\n

b. Germany<\/p>\n

c. Austria<\/p>\n

d. Belgium<\/p>\n

e. Czech Republic<\/p>\n

5. What is the generic name for the beverage of which tequila is a specific type?<\/span><\/p>\n

a. Orujo<\/p>\n

b. Mezcal<\/p>\n

c. Brandy<\/p>\n

d. Sotol<\/p>\n

e. Cacha\u00e7a<\/p>\n

6. As an alternative to distillation, the \u201dMongolian still\u201d removes water to generate a higher alcohol content by using what process?<\/span><\/p>\n

a. Boiling<\/p>\n

b. Osmosis<\/p>\n

c. Filtration<\/p>\n

d. Freezing<\/p>\n

e. Pressing<\/p>\n

7. What is the chemical term for the type of alcohol found in liquor?<\/span><\/p>\n

a. Butanol<\/p>\n

b. Methanol<\/p>\n

c. Isopropanol<\/p>\n

d. Ethanol<\/p>\n

e. Heptanol<\/p>\n

\u00a08. Nelson\u00b4s Blood, Kill Devil, Demon Water and Navy Neaters are all names for what we now know as:<\/span><\/p>\n

a. Pisco<\/p>\n

b. Rum<\/p>\n

c. Kirsch<\/p>\n

d. Genever<\/p>\n

e. Madeira<\/p>\n

9. If you were to combine Scotch Whisky, Sweet Vermouth and D.O.M Benedictine, what drink would you most likely be preparing?<\/span><\/p>\n

a. Rob Roy<\/p>\n

b. Blood and Sand<\/p>\n

c. Bobby Burns<\/p>\n

d. Herbal Manhattan<\/p>\n

e. Fancy Scotch<\/p>\n

10. From Harry Craddock\u00b4s Savoy Cocktail book (1930) there is a recipe for a Hanky Panky, a cocktail created by one Ada Coleman. What are the ingredients?<\/span><\/p>\n

a. Gin, Sweet Vermouth, Fernet Branca<\/p>\n

b. Gin, Dry Vermouth, Fernet Branca<\/p>\n

c. Gin, Lillet Blanc, Branca Menta<\/p>\n

d. Gin, Sweet Vermouth, Angostura bitters<\/p>\n

e. Gin, Fino Sherry, Fernet Branca<\/p>\n

\u00a011. Raffles Hotel in Singapore is a well-known spot for bar\u00a0<\/span>aficionados and maybe even more renowned for its Singapore Sling, but what is the name of the actual bar at the hotel?<\/span><\/p>\n

a. The Square Bar<\/p>\n

b. The Sling Bar<\/p>\n

c. The Long Bar<\/p>\n

d. The Library<\/p>\n

e. The Carousel Bar<\/p>\n

12. Before they are filled, ABSOLUT bottles are rinsed with what liquid?<\/span><\/p>\n

a. ABSOLUT VODKA<\/p>\n

b. Filtered water from the well from which they draw\u00a0the water used to make ABSOLUT VODKA<\/p>\n

c. Distilled water<\/p>\n

d. Filtered rainwater<\/p>\n

e. Purified water from an inlet in \u00c5hus, the town in which\u00a0ABSOLUT VODKA is made<\/p>\n

13. In the late 1800\u00b4s, L.O. Smith revolutionized the vodka industry in Sweden with a modern technique for purifying vodka. What was the technique?<\/span><\/p>\n

a. Continuous distillation<\/p>\n

b. Cold pound distillation<\/p>\n

c. Charcoal filtering<\/p>\n

d. Batch distillation<\/p>\n

e. Vacuum distillation<\/p>\n

\u00a014. If you were to combine Vodka, dry White Port and Angostura bitters, what drink would you most likely be preparing?<\/span><\/p>\n

a. Sazerac<\/p>\n

b. Clubland<\/p>\n

c. Perfect Martini Cocktail<\/p>\n

d. Balalaika<\/p>\n

e. Gypsy Cocktail<\/p>\n

15. What are the ingredients of a Gypsy Cocktail?<\/span><\/p>\n

a. Vodka, dry White Port and Angostura bitters<\/p>\n

b. Gin, Sweet Vermouth, Angostura bitters and Orange bitters<\/p>\n

c. Vodka, D.O.M Benedictine and Angostura bitters<\/p>\n

d. Rye, Sweet Vermouth and Maraschino liqueur<\/p>\n

e. Cognac, Cointreau and lemon juice<\/p>\n

16. Where is ABSOLUT VODKA produced?<\/span><\/p>\n

a. \u00c5hus Sweden and Dresden Germany<\/p>\n

b. Dresden Germany, \u00c5hus Sweden and Atlanta US<\/p>\n

c. It is a One Source distillery, based solely in \u00c5hus Sweden<\/p>\n

d. Distilled in Jukkasj\u00e4rvi, then bottled in \u00c5hus, Sweden<\/p>\n

e. \u00c5hus and Mal\u00e5, Sweden<\/p>\n

17. Which of the following drinks is not a Cuban drink?<\/span><\/p>\n

a. Daiquiri<\/p>\n

b. Nacion\u00e1l<\/p>\n

c. Canch\u00e1nchara<\/p>\n

d. El Presidente<\/p>\n

e. Toreador<\/p>\n

18. If you replace Gin with Bourbon in a Negroni,\u00a0what drink will you get?<\/span><\/p>\n

a. Boulevardier<\/p>\n

b. Negroni Sbagliato<\/p>\n

c. Americano<\/p>\n

d. Negroski<\/p>\n

e. The Baltimore<\/p>\n

19. Who is accredited for the contemporary classic, Penicillin?<\/span><\/p>\n

a. Richard Boccato<\/p>\n

b. Michael McIlroy<\/p>\n

c. Sasha Petraske<\/p>\n

d. Sam Ross<\/p>\n

e. Jim Meehan<\/p>\n

20. Which of the following producers does not make Vermouth?<\/span><\/p>\n

a. Noilly Prat<\/p>\n

b. Lillet<\/p>\n

c. Dolin<\/p>\n

d. Carpano<\/p>\n

e. Martini & Rossi<\/p>\n

21. Which of the following areas is not approved<\/span><\/p>\n

for Cognac production?<\/p>\n

a. Borderies<\/p>\n

b. Grand Champagne<\/p>\n

c. Pays d\u00b4Auge<\/p>\n

d. Bois Ordinaries<\/p>\n

e. Fins Bois<\/p>\n

\u00a022. From what raw material is ABSOLUT VODKA made?<\/span><\/p>\n

a. Rye and Winter Wheat<\/p>\n

b. Swedish Corn<\/p>\n

c. Potato<\/p>\n

d. Winter Wheat<\/p>\n

e. Rye<\/p>\n

23. What is the main grape in Barolo Wines?<\/span><\/p>\n

a. Sangiovese<\/p>\n

b. Nebbiolo<\/p>\n

c. Tempranillo<\/p>\n

d. Cabernet Sauvignon<\/p>\n

e. Primitivo<\/p>\n

24. Which of the following flavours was the first to be launched by ABSOLUT VODKA?<\/span><\/p>\n

a. ABSOLUT KURANT<\/p>\n

b. ABSOLUT PEPPAR<\/p>\n

c. ABSOLUT CITRON<\/p>\n

d. ABSOLUT MANDRIN<\/p>\n

e. ABSOLUT VANILIA<\/p>\n

25. In what way did Andy Warhol consume\/use ABSOLUT VODKA?<\/span><\/p>\n

a. Drank it neat<\/p>\n

b. Mixed it with Champagne<\/p>\n

c. As a perfume<\/p>\n

d. Cleaned his brushes<\/p>\n

e. Bleached his hair<\/p>\n

\u00a0TE\u0160\u00cdM SA NA VA\u0160E ODPOVEDE!\u00a0<\/em><\/span><\/p>\n

 <\/p>\n

Posted by: Lubo\u0161 R\u00e1cz<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Tak som sa rozhodol tro\u0161ku si zas\u00fa\u0165a\u017ei\u0165. Nie ja osobne, ale chcel by som v\u00e1m, v\u00e1\u017een\u00fdm \u010ditate\u013eom pon\u00faknu\u0165 mo\u017enos\u0165 sa nie\u010do nov\u00e9 nau\u010di\u0165. Prim\u00e1rne oslovujem \u010ditate\u013ea barmana, ale ak m\u00e1 chu\u0165 niekto z \u010ditate\u013eov, ktor\u00ed obvykle st\u00e1vaj\u00fa na druhej strane barov\u00e9ho pultu sa zapoji\u0165, budem sa samozrejme ve\u013emi te\u0161i\u0165. Ak nie, aspo\u0148 uvid\u00edte, \u010do by […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[13,59],"tags":[103,101,102,14,104],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1064"}],"collection":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/comments?post=1064"}],"version-history":[{"count":9,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1064\/revisions"}],"predecessor-version":[{"id":1071,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1064\/revisions\/1071"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=1064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=1064"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=1064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}