lets know some famous whisky based cocktail with history and Recipe

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            Cocktail are mixed drinks that have become popular since the first quarter of the twentieth century and all the bars offer a list of selected cocktails. whisky based cocktail🍸 1 . Rob Roy       Ingredients :         1. 45 ml Scotch whisky  2.  50 ml Sweet Vermouth 3. 2 ml Angostura Bitter  4. Lemon Twist Glass : Cocktail Method : Stirred Procedure : 1. Pour all ingredients except lemon peel into a mixing glass filled with ice 2. Stir until chilled. strain into a chilled cocktail glass .garnish with lemon twist. Origin and History  Created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B.Smith loosely based upon Scottish folk hero Rob Roy MacGregor. 2 . Rattle Snake     Ingredients : 1. 45 ml Whiskey 2. 2 tsp Lemon juice 3. 10 ml Suga...
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How the Sauces Revolutionized the Whole World

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                      Sauce is essentially a moist or a liquid component, which is served along with the dish to add contrasting and complementary flavours. Apart from adding moistness to the dish to adds to the texture of a particular dish and enhances the taste. Sauces also add visual interest to the entire dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans; while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

Mother sauces

 There are the main basic sauces, from which all the other sauces are derived. Addition of various ingredients to these basic sauces creates an array of sauces which accompany various dishes giving them their identity . 

mother sauces and their derivatives 

1. Bechamel or white sauce : The sauce consists of milk and is thickened with white roux containing equal parts of flour and butter and flavoured by onion, cloves, bayleaf, and nutmeg. 

Derivatives : Indienne (curry sauce ) , Oignons (onion sauce) , Creme sauce, mornay (cheese sauce).

2. Veloute : it means velvet. it is a very light blond coloured sauce, made from chicken, fish, or veal stock thickened with a blond roux. veloute sauce is flavoured with Tarragon herb, mirepoix, and sachet d'epices.

Derivatives : Allemande (mushroom sauce), Aurore (tomato sauce), Cardinal (seafood sauce). 

3. Espagnole ( brown sauce) : its means 'spanish' in french . it was the original brown sauce and still is one of glories of the french kitchen . thickening rich beef brown stock with brown roux makes the brown sauce . flavoured with bouquet garni, tomatoes and red wine.

Derivatives : Demi-glaze, Bigararde (orange sauce), Diable (devil sauce), Madeira (wine sauce).

4. Hollandaise sauce : A warm emulsified sauce is based on egg yolks and clarified with butter. hollandaise is a french word means 'dutch style' . it is thickened with the emulsification of a warm sabayon of egg yolk with the melted clarified butter. flavoured with lime juice and tarragon.

Derivatives : Choron (tomato sauce), Mousseline (cream sauce).

5. Mayonnaise sauce : the name is possibly derived from three different sources 'mahon', 'manier' and 'moyeu'. mayonnaise is a cold emulsified sauce based on egg yolk . it constitutes oil, egg yolk, and vinegar or lemon juice.

Derivatives : Thousand island sauce, Tartare sauce, verte (green sauce), Aioli (garlic sauce

6. Tomato sauce : the traditional french tomato sauce is thickened with a butter roux. however, tomato sauce is more commonly with italian cuisine, and in particular as an accompaniment for pasta. flavour of tomato and mirepoix.


Proprietary sauces

 1. Soya sauce : soya sauce is made of soya beans, wheat, water and salt. Dark soya sauce is usually used for cooking and light soya sauce for seasoning. 

2. Worcestershire (WC) sauce: there is a story behind , two pharmacists Lea and Perrins formulated this sauce at an order given by one retired army officer, who had savoured this recipe in INDIA. he returned the sauce and it was stored away in a store and was forgotten about sauce. after discovered sometime later , the sauce had matured and its was excellent by taste. after that this sauce get popular . WC sauce is thin, dark brown and pungent, visible sediment. 

3. Barbecue sauce: commercial barbecue sauces originated in USA. this sauces usually concentration of salt, sugar, and vinegar to help them to preserve .this sauce used for cooking and as a dipping.

4. Ketchup : the name is derived from malaysian ketjap, brine in which fish is usually pickled. commercial ketchup is like a smooth tomato sauce and it is highly seasoned . 


5. Tabasco sauce : the chilli or hot red pepper is the principal ingredient of hot sauce. this is an american chilli sauce made in Louisiana,


6. Chilli sauce : it is a thick hot sauce as distinct from the thin tabasco sauce. chilli sauce is prepared from pulped peppers, flavoured with garlic and vinegar and thickened with cornstarch. 































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