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Barkarte der Hoppers Bar, Frankfurt am Main

Barkarte der Hoppers Bar, Frankfurt am Main

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Published by Mixology
Die Barkarte der Hoppers Bar. Nominiert in der Kategorie "Barkarte des Jahres" der Mixology Bar Awards 2013.

http://mixology.eu/aktuelles/veranstaltungen/mixology-bar-awards-2013-nominierte-long-list/
Die Barkarte der Hoppers Bar. Nominiert in der Kategorie "Barkarte des Jahres" der Mixology Bar Awards 2013.

http://mixology.eu/aktuelles/veranstaltungen/mixology-bar-awards-2013-nominierte-long-list/

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Categories:Types, Recipes/Menus
Published by: Mixology on Aug 30, 2012
Copyright:Attribution Non-commercial

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09/15/2013

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Limitierte Erstaufage 2009Copyright © 2009 by William DodooExemplar No.Diese Karte ist Eigentum der Hopper‘s Cocktailbar.Sie kann gegen Entrichtung eines angemessenen Druckkostenbeitrages in Höhe von30,- Euro erworben werden. Wer sie einsteckt, ist ein Dieb und soll sich schämen!
 „The first rule to be observed by any man acting as bartender isto treat all customers with the utmost politeness and respect.It is also a very important matter to serve the customers withthe very best of liquors, wines, beers, and cigars that can beobtained; in this respect, naturally, one must be governed by the style of house kept and the prices charges. Show to your  patrons that you are a man of sense and humanity, and endeavour to do only what is right and just by refusing to sell anythingeither to intoxicated or disorderly persons, or to minors. If youthink a customer is about spending money for a beverage, whenit is possible that he or his family needs the cash for some other,more useful purpose, it would be best to give him advice rather than the drink, for which he has asked, and send him home withan extra quarter, instead of taking the dime for the drink from him.The customers will then respect you as a gentleman and a businessman. No one should make distinctions between patrons on account of their appearance. As long as they behave like gentlemen, they  should be treated as such. Therefore, all customers, whether richor poor, should be served alike, not only in the same respectfulmanner, but with the same quality of goods; not keeping a spe-cial bottle for rich people, and an inferior grade for poorer persons,unless you have before you one who prefers quantity to quality.In observing these rules, you will build up a reputation as a first-class business man who acts with correct principles, and youwill find it safe and easy to succeed. But there is a way of spoiling your customers, and that is by offering too much or by treating too often.This latter fault is especially the case with many on opening a new  place of business. It is always the wisest to give your customers allthey are entitled to, but no more.” 
Harry Johnson`sBartenders`Manual published 1882
 
Canadian Whisky
32
Irish Whisky
32
Blended Scotch Whisky
 33
Single Malts
34
Bourbon, Tennessee & Rye Whiskey 
38
Wodka
44
Gin & Genever
46
Rum
50
Tequila
55
Cognac & Brandy
57
Champagner
58
Champagner & Aperitifs
59
Sherry & Portwein
60
Bitters & Anisettes
60
Bier, Wein & Softdrinks
61
 
06
Vintage & Forgotten Cocktails
08
Pre Dinner Cocktails & Martinis
10
After Dinner Cocktails
11
Champagne Cocktails
14
Daiquiris & Margaritas
15
Fizzes, Collinses & Sours
 17
Rickies, Fixes, Smashes & Juleps
 20
The Kentucky Mint Julep
 21
Batidas & original Caipirinha
 22
Bezahlte Gegner
 23
Hexenkessel
 24
Gelb, Rot und Weiss
27
Slings
27
(S)Low & Easy
30
Longdrinks & Highballs
31
Drink & Drive

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