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French press is a brewing vessel and a brewing technique consisting of a cylinder-shaped glass and a plunger that is attached to a metal mesh. Coffee is steeped inside the pot, and the mesh is then used to press down the coffee grounds—leaving filtered coffee on the top. Although the name might suggest otherwise, the invention of the French press is often disputed. The prototype was patented in 1852 by the Frenchmen Mayer and Delforge, while the upgraded version, which is more similar to what is used today, was created in the 1920s by Italians Attilio Calimani and Giulio Moneta. Coffee brewed in a French press is viscous and has a rich body and texture, while some coffee particles can be left behind. The French press is one of the most convenient ways of brewing coffee, and it remains one of the most popular home-brewing methods. 

French 75 is a classic cocktail made with gin, lemon juice, sugar syrup, and champagne. To prepare it, gin, lemon juice, and sugar syrup are shaken with ice, strained into a glass, then topped with champagne and garnished with lemon peel. It is believed that the cocktail was invented by Scott Harry McElhone, the owner of Harry’s American Bar in Paris in 1926, who named it after a strong artillery gun used by the French military. Shortly after, American soldiers fell in love with the cocktail and brought it back to the United States, where it was a huge hit, especially at New York City’s famous Stork Club. Although it is said that French 75 was made with cognac instead of gin in its early history, nowadays there are countless ways to prepare variations of this refreshing classic. An interesting fact for movie lovers: French 75 appears in one of the most beloved classics, Michael Curtiz's Casablanca.

England , London Strength : 43.1% Size : 70cl Established : 1830 Tanqueray London Dry Gin was made first in 1830 and has won multiple awards, including one very recently from the World’s 50 Best Bars (Drinks International Brands Report 2017). They judged it the top trending gin, the best-selling gin and the bartender’s overall favourite because it is so versatile to work with. Style : London Dry Flavour Profile: Juniper Key Botanical: Juniper, Coriander, Angelica Root and Liquorice Recommended Mixer: Fever-Tree Indian Tonic G&T Garnish: Lime Wedge Brand Fact: Tanqueray London Dry Gin has won multiple awards including recent accolades from the World’s 50 Best Bars (Drinks International Brands Report 2016). It was judged to be the top trending gin, the best-selling gin and the bartender’s overall favourite spirit.

1 Hors d’oeuvres: Traditionally this course consisted of a variety of compound salads   but now includes such items as pâtés, mousses, fruit, charcuterie and smoked fish. 2 Soups (potages): Includes all soups, both hot and cold. 3 Egg dishes (oeufs): There are a great number of egg dishes beyond the usual omelettes, but these have not retained their popularity on modern menus. 4 Pasta and rice (farineux): Includes all pasta and rice dishes. May be referred to as farinaceous dishes. 5 Fish (poisson): This course consists of fish dishes, both hot and cold. Fish dishes such as smoked salmon or seafood cocktails are mainly considered to be hors d’oeuvres dishes and therefore would be served earlier in a meal. 6 Entrée: Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are usually accompanied by a rich sauce or gravy. Potatoes and vegetables are not usually served with this course if it is to be followed by a main cou...

This Newly made classic has become one of the really big drinks these days. There is of course a big argument about this cocktail as to so many others that we seen so far, after checking various books and internet pages and asking friends. The story that is the most common one is this. A Super model in London had been on a Cat walk all day, In the evening she was tired but a bit tense and wanted to go for a drink she stopped at a bar in the Soho District, When she got to the bar she explained to the bartender that she was exhausted and wanted something different, The barman then mixed up the Espresso Martini. The supermodel loved the drink and told here friends and soon the drink spread thru London and became a world popular drink. Category : Classic Glass : Martini glass Ingredients : 1 shot Vodka : 1 shot Kalhua : 1 shot Espresso Method : Shake and Fine Strain into Chilled Martini Glass Garnish : 3 coffee beans

Mysore pak was invented in 1935 at the Mysore Palace by the royal chef Madappa. As the King Krishna Raja Wodeyar was ready to have his lunch, the chef began experimenting with a sweet dish, combining gram flour, ghee butter, and sugar into a syrup. When the King finished his lunch, the sweet cooled down and was served to the King, who loved it. The chef told him it was Mysore paka, the word paka denoting a sweet concoction. Soon, Mysore pak was proclaimed the royal sweet. Today, it is still known as the king of sweets in the South, and it is commonly prepared for numerous Indian festivities and celebrations, although it can also be found throughout India on various street stands.

Naan is a unique and popular flatbread with a chewy texture that has its roots in India. The first documented traces of naan are found in the 1300 AD notes of Amir Kushrau, an Indo-Persian poet. Its name comes from the Persian word for bread. Naan was originally made in two versions at the Imperial Court in Delhi - naan-e-tunuk (light bread) and naan-e-tanuri (baked on the stone walls of a tandoor oven). It consists of white flour, yeast, eggs, milk, salt, and sugar, baked in a tandoor oven. Its typical tear-drop shape is achieved by the way the dough droops as it cooks on the tandoor walls. Many Indian villages had a communal tandoor, placed in the middle of the village so that all the locals could bake naan. There are also many varieties of naan, such as kulcha (the flatbread is stuffed with a filling of nuts and raisins, potatoes, or onions) and garlic naan, topped with butter and crushed garlic. Traditionally, naan is served hot from the oven, slightly charred, brushed ...