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glossary (StR - Str)


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St. Raphael
The St. Raphael is a wine-containing (90 % of wine) aperitif from France, it is available as Blanc or Rouge. Depending on the type, white, light red or red south-French wines are used to produce the basic wines. By adding mistelle, a grape juice having natural sweetness, and the extract of cinchona as well as aroma-extracts of plants and citrus fruits to the two years stored basic wine, the base of St. Raphael is set. After mixing, filtration follows and storage for one year, afterwards St. Raphael is ready to be filled up. St. Raphael Rouge has a spicy, acid flavour, St. Raphael Blanc is slightly finer in its aroma and blossom.

Already in the 15th century, a drink from juniper berries was produced in Steinhagen. It was said to be a remedy, which made it popular very quickly. Those days, it was only distilled from grain and juniper only for self-need, a product for any other purpose was not allowed to be produced by the farmer's distilleries. Finally, in 1688, the prohibition was not that strict anymore. The village Steinhagen was allowed to produce its product "Steinhaeger", the juniper-berry spirit, in bigger amounts. A busy distilling-time started, and in the middle of the 18th century, the spirits from Steinhagen were sent to many areas. Base of distillation was grain, mainly rye. The second ingreient, the juniper berry was taken from the countryside in the area of Steinhagen. Today it has to be imported from the Toscana. Juniper-lutter (singling) is first used to produce juniper berry, then neutral alcohol or other grain spirit distillates are added to distil in he production of Steinhaeger. The high percentage distillate is reduced in ist drinking strength by adding spring-water. Steinhaeger is a category-name today, the additions "Authentic" or "Original" are allowed to be used only for products coming from Steinhagen. Minimum alcohol content of Steinhaeger described by law is 38 %.

Stewart's Special Reserve Scotch Whisky is produced from the company Stewart & Son, which was founded by Alexander Stewart in 1831. The addition "Cream of the Barley" on the label is supposed to show, that only the best (cream) of Barley was used. Alcohol content: 43 %.

Stick of celery - Branch of Celery
Also known as pale-celery. Given to Bloddy Mary and Virgin Mary to be eaten.

A mostly plastic made long stick, added to a drink (mostly long drinks) to stir.

In 1884 Lionello Stock, at the age of 18, watched a scene down in the docks of Triest: A few ships were loading wine-barrels. The barrels were meant for La Rochelle. mildew attacked the vineyards of the Cognac-region and the wine from Italy was supposed to help out, that Charente-wine growers could continue producing Cognac. Lionello Stock could not forget about it. When Italian wines are suitable to produce French Cognac, why, he thought, 'can we not produce our own cognac?' Together with his friend Carlo Camis, Stock tried to turn his plan into reality. They learned about the production of wine distillate, which was called Cognac those days, but today it is Brandy. The steam-distillery Camis & Stock was built in Barcelona, a suburb of Triest. The first bottles were sold and only after a short time, Stock's product got the grade "Medicinal", which is the highest honour a spirit could get those days. Within a few years, the brandy with the yellow label was successful. In 1906, Carlo Camis retired from the company, Lionello Stock ran the company, which has already existed for more than 20 years, on his own. Stock Brandy had built up a good market in Italy and Austria-Hungary those days. This changed after World War I, when the states, which developed out of the Austrian-Hungarian Empire, built tax-borders, which were also not climbable for brandy. Shortdecided, Stock founded a factory in each state. Modern factories, which distilled Stock brandy from Italian wines in the same place, but were managed from Triest, developed in Austria, Poland, Hungary, Yugoslavia and Czech Republic. The loss caused by the war was soon forgotten. The distillery in Barcelona had become too small so it had to move to two new factories. "Stock Medicinal" was joined by "Stock 84". Furthermore the production of liqueurs and Vermouth and aperitifs for export purposes started. World War II interrupted the raise of the House. In 1945, nearly 80 year old Lionello Stock was faced with a difficult situation. The storage halls, situated in the docks of Triest, and the distilleries installed in Toscana were destroyed or heavily damaged. The factories in Hungary, Poland, Yugoslavia and Tschech Republic were nationalised. Together with his nephew, he started rebuilding the company. Today Stock, under the management of the nephews of the founder, belongs to the most important companies of this branch. The different brandies, liqueurs, vermouths and aperitifs are exported to 125 countries. 2,400 hectolitres of wine can be distilled in the seven Italian factories, which is enough for 80,000 bottles of brandy. Besides the Italian factories, Stock has subsidiary companies in the US, Germany, Austria, Israel, Australia, New Zealand, Chile and Brazil. Exported to Germany or even produced in Germany are: Brandy Stock 84 (38 %), Brandy Stock Dieci Anni (40 %), Stock Vermouth Bianco, Rosso, Dry, Rosé, Fernet Stock (41 %), Cherry Brandy (40 %), Grappa Julia (40 %), Plym Gin (40 %), Vodka Duke Deglevich (40 %), "Wurzelechter" (Root-Authentic) (35 %) and Amaretto dell'Orso (28 %).

The 23 % Stone's Original Green Ginger Wine is a traditional drink of the British Island. Its inventor is unknown, but it is for sure, that since 1740, Stone's of London produced his Original Green Ginger Wine according to an old procedure. Pulverised green ginger is mixed with wine and has to ripen in oak barrels afterwards. Stone's is a company amongst many, which produces the traditional mix-drink.

In 1810, Christian Gottlieb Koerner produced the first "Stonsdorfer" according to an old and secret Laboratory-recipe. What he had started in the village stone - industry in Stonsdorf, his son William leat to first success. He moved the company to the neighbouring Cunnersdorf. There, Authentic Stonsdorfer became world famous under the management of of Otto Stabrin, who was the father of the today's owner. In 1945, the sons had to leave the family-property. After a long search, they founded a new village stone - industry in Schleswig-Holstein's Harksheath, in front very close to Hamburg in 1957, only three years before the 150th anniversary of the House. Important starting aspect was the secret recipe of Authentic Stonsdorfer. The 32 % Stonsdorfer is made from spice, herbs and fruits by using blueberries as well. It has a sweet-bitter, slightly fruity-acid taste. There were many companies in Stonsdorf in the RIESENGEBIRGE in former times, which produced similar fine-bitter liqueurs. The word Stonsdorfer became a category's name today. Authentic Stonsdorfer is the only allowed description for products coming from the HarksHEIDE.

Straight up
Expression used in the US for Bourbon-Whiskey, describing that the bottle only contains pur and not blended Bourbon.

Expression used in the US for Bourbon-Whiskey, describing that the bottle only contains pur and not blended Bourbon.




deutsche version deutsch

current number of recipes :

bookstore under construction:

Duschan Tistler
"categories of mixed drinks"

price 35,00 Euro

Jerry Thomas
"Bartenders Guide - Receipts for Mixing"

eldest bartenderbook
reprint of the 1862 published book
price 24,80 Euro


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