Not Just Another Year Flipbook PDF
Rotary International Directors 2020-2021 A Collection of International Leadership.
FLIP PDF 198.81MB
ROTARY INTERNATIONAL LEADERSHIP
NOT JUST ANOTHER YEAR...
A COLLECTION OF INTERNATIONAL LEADERSHIP 2020-2021
A DIFFERENT POINT OF VIEW
A DIFFERENT POINT OF VIEW
PRESIDENT HOLGER KNAACK GERMANY
GLUHWEIN President Knaack
Ingredients: 1 Liter Red wine, dry mit 2 oranges(s) juicy, unsprayed, sliced 2 oranges(s) juicy, squeezed 7 carnations 2 stick/s of cinnamon 1 star anise 50 g rock candy, brown can be more
Instructions: Combine Red Wine, spices, orange slices and freshly squeezed orange juice in a pot and heat on a low heat, do not let boil! Then add the rum and sugar and heat again briefly. Strain the spices & oranges slices and serve the mulled wine immediately hot!
SHEKHAR MEHTA India
ORANGE COOLER President Elect Shekhar
Serves: 2 Ingredients: 1 Cup – Canned Orange juice 2 Table spoon Yogurt 1 Scoop Vanilla ice cream 1/2 Cup – Milk Few drops of Lemon juice
Instructions: Mix all the ingredients and blend in the mixer, so that it becomes frothy. Serve with freshly peeled orange pieces & top it with fresh mint leaves. Enjoy!
JENNIFER JONES Canada
CLASSIC CANADIAN CAESAR President Nominee Jennifer
Ingredients: 1 1 1 1 1 8 1
Lime Wedge Tbs celery salt ffluid ounce vodka dash Worcestershire sauce dash hot pepper sauce (such as Tabasco) fluid ounces tomato and clam juice (such as Clamato) celery stick
Instructions: Step 1 - Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass. Step 2 - Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
JOHN HEWKO USA
FERNET CON COCA General Secretary John
The National Argentine Cocktail.
Ingredients: 1 part Fernet-Branca & 1 part Coca-Cola
Instructions: 1. Chill a highball glass with a couple of ice cubes; remove. 2. Add Fernet-Branca, then two or three fresh ice cubes. 3. Top up with Coca-Cola, pouring at a 45 degree angle. 4. Add an additional ice cube if foam looks set to overflow.
JOHRITA SOLARI USA
BELLINI MARTINI Vice President Johrita
Instructions: Mix equal parts peach puree, peach schnapps and peach vodka. Shake with ice and pour into a chilled martini glass. Float a little champagne on top!
TREASURER BHARAT S. PANDYA India
INDIAN LASSI Treasurer Bharat Serves: 1 Ingredients: 2 cups Yogurt 1/2 cup sugar (more or less as per taste) A pinch of Saffron + little Saffron for garnish 1/4 Teaspoon green cardamom powder Ice cubes
Instructions: Combine yogurt, sugar, pinch of saffron and cardamom powder. Blend well using a hand blender. Add ice cubes and mix well. Pour into glasses and garnish with little saffron and serve chilled.
DIRECTOR FLOYD LANCIA USA
MOST RED WINES Director Floyd Instructions: Open and pour.... *recommend and prefer those from Tuscany!
DIRECTOR JAN LUCAS KET Netherlands
BEEMSTERPOLDER Director Jan Lucas
A favorite drink from our next door Unesco heritage "Beemsterpolder", so beautiful and rich in autumn. The drink can be enjoyed as such, it is really delicious, but is also a precursor of cider or even better Calvados.
DIRECTOR KAMAL SANGHVI India
MASALA SODA SIKANJI Director Kamal
Ingredients: Handful of mint / pudina 1 inch ginger 1 tsp cumin / jeera 1 tsp chaat masala 2 tbsp sugar 3 tbsp lemon juice 1/4 tsp salt few ice cubes 3 lemon slices 1 glass soda water, chilled
Instructions: In a small blender - combine the mint, ginger, cumin, chaat masala, and sugar then add the lemon juice and salt and blend to a smooth paste. Take a tbsp of prepared min masala paste into large glass. Add a few ice cubes, a few mint leaves and 2 slices of lemon. pour in a glass of chilled soda and mis well. Finally garnish with a lemon slice and serve limit masala soda immediately . The Masala Soda Shikanji which can also be called as an Indian Lemonade is a popular Indian vegan drink that is very popular in the Northern part of India and is made in most of the households during summer. You will also find many street side carts selling this refreshing Shikanjvi, in some of the North Indian states. As we all know keeping yourself hydrated is necessary is very important in this heat, this is a great way to include some more liquid in your diet.
DIRECTOR KATERINA KOTSALI-PAPADIMITRIOU Greece
LEMON ICED GREEK TSIPOURO Director Katerina Serves: 1 Ingredients: Greek Tsipouro -flavored with aniseed or other herbs, as desired Fresh Lemon Ice
Instructions: This one is simple and refreshing. Pour Greek Tsipouro over glass of ice squeeze fresh lemon and garnish with a lemon slice. Enjoy!
DIRECTOR KATS TATSUNO Japan
PLUM WINE SODA Director Kats Tatsuno
Serves: 1 Ingredients: Ice Plum Wine -(plum + honey + sake) - made from shochu Soda Water
Instructions: Add Ice to Plum Wine and then add soda proortions to taste... enjoy!
DIRECTOR MARIO CESAR MARTINS DE CAMARGO
CAIPIRINHA Director Mario
Ingredients: 1 2/3 oz. Cachaca 2 teaspoons brown sugar 1/2 lime cut into wedges Served on the rocks in an Old Fashioned glass and garnished with lime wedge.
Instructions: Place Place lime lime and and sugar sugar into into old old fashined fashined glass glass and and muddle muddle (mash (mash the the 22 ingredients ingredients together together using using aa muddler muddler or or aa wooden wooden spoon.) spoon.) Fill Fill the the glass glass with with crushed crushed ice ice and and add add the the cacao. cacao.
DIRECTOR PETER KYLE USA
PIMMS Director Peter
Serves: 1 Ingredients: 50 ml Pimm's No. 1 150 ml Lemonade Garnish with mint, strawberries, orange & cucumber
Instructions: In a highball glass filled with lots of ice add the Pimms and the lemonade and garnish with mint, strawberries orange and cucumber. DELICOUS!
DIRECTOR ROGER LHORS France "Si tu donnes un poisson a un homme, il se nourrit une fois. Si tu lui apprends a pencher, il se nourrita toute sa vie." Il vaut mieux apprendre aux gens a faire que faire a leur place" "If you give a man a fish, he will be fed once. If you teach a man to fish, he will eat for the rest of his life." It's better to teach people what to do than to do it for them.
ANGEVINE SOUP Director Roger Serves: 6 Ingredients: Chilled Bottle of Cremant de Loire 75 cl Lemon 10 cl Cointreau 10 cl Cane Sugar Syrup 10 cl
Instructions: Once the bottle is well chilled, pour contents into a salad bowl, add the Cointreau, the cane sugar syrup and the squeezed lemon. Enjoy!
DIRECTOR STEPHANIE URCHICK USA
FUSSFUNGLE Director Stephanie This drink was invented by the Slavic population in McKeesport, PA in 1902 and made its way to New York City and was a popular prohibition cocktail.
Instructions: 2 oz Rye Whiskey 1 oz burnt brown sugar molasses syrup Orange Peel for garnish Add syrup to glass with ice, then add whiskey and stir. Strain over another glass filled with ice. Add orange peel as garnish.
DIRECTOR SURGEON CHI-TIEN LIU Taiwan
BOBA TEA Director Surgeon Ingredients: Black tea Filtered water -Better water will make a better tasting tea. Tapioca pearls Dark brown sugar Heavy cream and regular sugar Ice (I like using smaller ice cubes.)
Instructions: Step 1: Prepare Tea - A strong black tea like Assam (which is what I use) or English breakfast tea is best to make a classic boba tea. Use loose tea or tea sachets. Step 2: Make brown sugar simple syrup: Stir together hot water and dark brown sugar until sugar dissolves Step 3: In a pot, boil water and add tapioca balls, cover and cook on medium heat, stirring occasional so that tapioca balls do not stick together. Follow directions on package for cook time, drain water and stir in brown sugar syrup. Allow them to cool slightly, but you want the tapioca balls to be warm when adding to drink. Step 4: Make Cream - Froth by lightly whipping heavy cream and sugar with a hnadheld milk brother. Step 5: Assembly - In a 17 oz cup start with your warm (not hot) tapioca balls and syrup mixture, Add Ice, and then pour in the cooled down black tea, leaving a little room for the cream froth. Use an extra wide straw to drink and stir before drinking. You can make the Tea, brown sugar simple syrup and cream froth ahead of time and store in refrigerator for up to 3-4 days and simply make the Tapioca balls no more than 1-2 hours ahead of time. After 4 hours they will start to harden.
DIRECTOR SUZI HOWE USA
TEXAS BLOODY MARY Director Suzi Ingredients:
3 oz Absolut Peppar Vodka 6 oz Premixed Bloody Mary Base Horseradish - fresh ground Garnishes Bloody Mary Base: 42 oz bottle V8 Spicy Hot 1 TBSP Louisana Seafood Seasoning Mix 1 TBSP Onion Powder 1 TBSP Garlic Powder 1 TSBP Celery Seed 4 TSP Smoked Paprika 4 TSP Ground Chipotle 2 Large Orange Habanero Peppers -(very finely chopped)-wear gloves 2 TSP Coarse Ground Pepper 1/3 Cup Lemon Juice 1/3 Cup Olive Brine 4 TSP Worcestershire Sauce 1 TBSP Cholula Sweet Habanero Hot Sauce MIX throughly and chill 8 hours Suggested Garnish Fresh Cracked Pepper 1 Slice Lemon 1 Habanero Pickled Okra 1 Celery Stick
Instructions: In a tall glass add: 3 Oz Absolut Peppar Vodka 6 oz Premixed Bloody Mary Base Add ice to fill the glass (nugget ice if available) Mix pouring from glass to glass several times Add Garnish *For a flamed drink dip a fresh orange habanero to 151 run, light it, drop in glass, and serve!
DIRECTOR TONY BLACK Scotland
HENDRICKS GIN & TONIC Director Tony Instructions: Combine Hendrick's Gin + slice of cucumber + tonic and ice. Mix to your desire.
DIRECTOR VALARIE WAFER Canada
ICE WINE MARTINI Director Valarie
Serves: 1 Ingredients: 1 oz Niagara Region Ice Wine 2 oz Grey Goose Vodka 1 Frozen Grape
Instructions: In a Martini Glass add ingredients above and enjoy. DELICOUS!
DIRECTOR VIRPI HONKALA Finland
NORTHERN LIGHT Director Virpi
Serves: 1 Ingredients: 4 cl Cloudberry liquer (Lapponia Lakkalikoori) Ginger Ale Slice of Lemon Ice
Instructions: In a highball glass filled with lots of ice add the ingredients above and garnish wth slice of lemon.
DIRECTOR "YIM" CHANG-GON
Rice Punch AKA Sikhye Director Chang-Gon Ingredients: 2L of bottled water, 200g of malt powder, 2 cups of sugar paper cup, 2 cups of glutinous rice (spicy rice, instant rice available), electric rice cooker
Instructions: After washing glutinous rice, soak it in water for about 30 minutes. Cook rice in an electric rice cooker. Put lukewarm water in the malt powder and soak it for more than 30 minutes. Rub the soaked malt powder and strain it through a sieve. (Tip. Repeat rubbing 3 times, adding water to the malt powder.) Put the sifted water in a bowl and wait for about 30 minutes. When the residue of water subsides, place it in a rice cooker with only the clear water on the top and keep it warm for about 3 hours. When the rice grains float over time, transfer them to a pot and boil them. While boiling, filter out impurities that float on top. Add sugar and boil for another 10 minutes to complete! (Tip. Add sugar to taste, looking at the sugar content.)
ELIZABETH USOVICZ USA
Kansas City Pina Pina Colada Elect Elizabeth Instructions: Piña Piña Colada 2 ounces (1/4 cup) silver or blanco tequila 2 ounces (1/4 cup) pineapple juice 2 ounces (1/4 cup) cream of coconut 1 ½ cups Ice Small wedges of fresh pineapple and/or pineapple leaf (optional garnish) Place tequila, pineapple juice, cream of coconut and the ice in a blender. Cover and blend until smooth. Garnish with a small pineapple wedge or a pineapple leaf, if desired. Garnish with a pineapple leaf, an umbrella, a lounge chair, the sun and a pool," say the founders of Mean Mule, the Kansas City distillery that developed this easy drink.
JESSIE HARMAN Australia
2018 Yering Station Chardonnay
Elect Jessie Stunning Yarra Valley region, Victoria First class winery One very special bottle Winery Link
DIRECTOR-ELECT JULIO CESAR SILVA-SANTISTEBAN Peru
PISCO SOUR Elect Julio Serves: 1 Ingredients: 1 1/2 oz Piscos 1 Egg White 1 oz Lemon Juice 3/4 oz Simple Syrup
Instructions: Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass and garnish with bitters.
MAHESH KOTBAGI India
FENI COLADA Elect Mahesh Ingredients: Pineapple juice - 150ml Vanilla Ice Cream - 100ml Cashew Feni - 60ml Ice Cubes - as needed
Instructions: Mix all the ingredients together and blend until smooth. This is a twist on the original Pina Colada. Feni- is a traditional liquor distilled from the fermented juices of cashew apples. It is safe to drink as a its free from organic or articial flavors. The name "feni" is dervied from sanskrit word which actually means froth. It is famous in coastal places called GOA in India.
NICKI SCOTT England
ENGLISH TEA Elect Nicki English Tea Click HERE ...for a great article on The Ritual of English Tea!
URS KLEMM Switzerland
SIMPLE GLASS OF BEER Elect Urs Our favourite drink is a simple glass of beer. The reason for this is probably the fact that my greatgrandfather founded a brewery!
Click here to for recipe: https://www.wikihow.com/Brew-Your-Own-Beer
VENKY VENKATESH India
Spicy Buttermilk Elect Venky Serves: 1 Instructions: A scoop of yoghurt with a glass of iced water A generous pinch of asafoetida Finely chopped mint, cilantro & curry leaves Finely chopped green chilli & tender ginger A dash of salt 7 a pinch of roasted cummin powder A tempering of mustard seeds in a drop of hot oil. Our Favorite iced, tangy, & spicy summer cooler!
VICKI PULIZ USA “CHANGE YOUR THOUGHTS AND YOU CHANGE THE WORLD.” -NORMAN VINCENT PEALE
Silver Oak Cabernet Elect Vicki Silver Oak Cabernet which is a fabulous wine from the Napa Valley area in California Life is a Cabernet Link Winery Link
WON-PYO KIM Korea
GINGER TEA Elect Won-Pyo Ingredients: Ginger 1kg Lemon 1 Sugar 960g
Instructions: Finely chop the ginger Mix the ginger with sugar Add lemon juice Store for a few days to brew ginger juice Add the ginger juice at the hot water to make a ginger tea (A decoction tea with ginger) It is also used as a medicine to prevent headaches.
DIRECTOR KYUN KIM RETIRED Korea
GINGER TEA Retired Kyun Ingredients:
Water Ginger Cinnamon Brown Sugar Honey
Instructions: Bring 5 cups of water and ginger to boil then lower to low heat and boil for 40-50 minutes While the Ginger is boiling bring another 5 cups of water and washed cinnamon to boil then reduce to a simmer for 40-50 minutes Place the Ginger water in a sieve and pour it into a beaker, then add the cinnamon water to the same beaker. Pour the ginger cinnamon water into the pot and add brown sugar and honey and boil until the brown sugar dissolves. Cool in the refrigerator before serving over ice.
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