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glossary (Sug - Syr)

Sugar
Sugar is used to sweeten drinks. There is a difference between beet sugar and cane sugar, as well as between refined white sugar and brown cane sugar.

Suisceri
Suisceri is a delicate Cherry-Chocolate Liqueur produced from aroma-rich Swiss cherries from Switzerland. The name "Suzisceri" was invented for Germany only, so it is usually available under the name "Chéri Suisse". Alcohol content: 26 %.

Sultana
It is a seedless dry berry of the sultana-cluster, very sweet and fruity, coming mainly from the turk and especially used for decoration.

Sundries, Snacks and small meals
It is common in Europe to have snacks and meals in a bar as well. The separation of Bar and Restaurant is much stricter in America. Depending on the type of bar, different lavish meals are available. American bars offer Sundries (nibble biscuits) and Canapés (mouth-bites). Usually it is offered free of charge. Besides there is also a small menu-card of selected meals. In a hotel- or restaurant's bar, bigger and more lavish meals are served (for example: Shrimpscocktial, lobster-, fish- and chicken cocktails as well as many other special soups), because here the barman has the opportunity to get it from the kitchen. The list of possible sundries varies from olives, pearl-onions to nuts and savoury biscuits. Green Olives filled with almonds, pepper, garlic and black olives are placed in small glass- or ceramic bowls on the bar-table or other tables being speared on a stick. Some water is out on top of it, so it will not dry out. Preferred kinds of nuts in the bar are salted and unsalted pistaches, which are also called green almonds. Furthermore, roasted, salted Pinien-seeds (Pignolias), almonds and shell almonds are offered. Peanuts, also called Bissao- or Kamerunnuts, hazelnuts, Cashewnuts as well as roasted noble chestnuts (Maroni) and Paranuts (also known as Juvianuts or Brazil chestnuts) are available too. Usually salt-sticks and salt pretzel, potato chips and sticks as well as crackers, Parmesan sticks, Panini and Chicharrones (pork skin backed in oil) are offered to be appetizinmg. Canapés are served with most different delicatesses. The list varies from caviare, Keta-caviare to salmon and pies, soups and galatins. Chees, ham and different spread are also liked to be used. Preferred ham is Westfalians, Parma- and salmon ham, preferred spreads are salmon-, liver-, cheese- as well as mustard-, anchovy- and herbal butter spread. Furthermore, very popular are goose liver paste, wild pies, pies from fish, ham and veal. Besides these cold Canapés, warm spice-sundries are also available. Backed toast, Chipolata (small sausages from prok), Walsh rarebit (roasted wheat-bread backed with a mixture of chees and beer), Scoth woodcock (roasted wheat-bread slices served with scrambled eggs and anchovy filets), Biroschke (cream puff paste rolls filled with meat and fish) as well as smoked oysters in bacon. Sheels and chicken-liver in bacon also belong to theis category.

Suze - France
This aperitif finished product is made of yellow gentian roots and spice. Its colour is golden yellow, 16 Vol.-%. (!There is also an Enzianliqueur with the same name, but with 30 Vol.-%.) Product of the Family Suze, belonging to the Pernod-Richard-Group.

Sweet Mash
This means that leaven is produced out of fresh trunks directly in the Mash, the Spice in the Bourbon- Whiskey-production.

Synthetic Sparkling Wine
This blended wine, being also descriped as pearl-wine, is produced through a special procedure, the impregnation procedure.Carbon dioxide is added to the basic wine of simple quality in strongly cooled conditions. Dosage (which is a taste-addition) is usually added in a sugar-liqueu-solution. The pearl-wine is bottled under the condition of counter pressure. The synthetic carbon dioxide has no direct connection with the wine and ends up in a rough Mousseux, which is big carbon dioxide bubbles, leaving the glass very fast. The description "pear-wine" has to be mentioned on the label.
Regulations by law:
In Austria
According to the Austrian wine-law, pearl-wine is a wine, which contains up to 40 grams of unfermented sugar per sitre, up to 12 Vol.- % of alcohol and a carbon dioxide over-pressure of at least 1/ 2 to 2 bars the most at 15 degrees.
In Germany
According to the german wine law, pearl-wine is a wine containing at least 8.5 Vol.- % of alcohol and having an overpressure of at least 1bar and 2.5 bars the most caused by an endogene dissolved carbon dioxide sitting in a closed container at 20 degrees.
In Switzerland
In the Swiss Food-Regulation, pearl wine is defined as wine produced from grapes of the Vinifera-type and having a carbon dioxide pressure of 1.6 to 2.5 bars at 20 degrees. As far as the pressure depends partly or totally on the addition of synthetic carbon dioxide, the matter-description "impregnated with carbon dioxide" has to be shown. Alcohol content should be at least 8 Vol.- %

Syrup
Syrup is used at the bar to sweeten, to improve the taste or to get beautiful colours. Most common is the simple sugar-syrup (Laeutersugar), which can be made by yourself. Rock-Candy-Syrup (from candis sugar ) and syrup from sugar cane from the Karitoch-Island are often used in the USA. Syrups are concentrated, thick-liquid solutions from water, sugar in fruit juices or extrats of plants. Raspberry syrup, which was often used in former years to mix it., is mainly replaced through grenadine-syrup today. Grenadine-syrup, made from sugar and granat-apple-juice (sometimes by using additional fruit extracts), was convincing because of its beautiful colour. Almond syrup Oregat or almond extracts are often used for mixing in the USA and Canada. The Candadian marple syrup is also very populart, but in Germany hardly available. Further syrups common in the bar are: orange, lemon (lemon squash), anise, cherry, currant, strawberry, waldmeister and sanddorn. The last two mentioned, very nice cocktials can be mixed from. Relatively new offers are syrups from maracuja, mango and banana, which are perfect for mixing.